Hospitality News ME # 142

Managing director

Joumana Dammous-Salamé

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Randa Dammous-Pharaon

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Rita Ghantous

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Miriam Dunn Lisa Jerejian

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Published by Hospitality Services

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Hospitality News ME is distributed to trade professionals in the catering and lodging industry in the Middle East.

One who launches ambitious projects to solidify their reputation as an industry leader in the region is a true beacon of success.

Nouhad Dammous (2018)

Late editor-in-chief

Docteur Honoris Causa

FROM COFFEE TO CLUBBING AND EVERYTHING IN BETWEEN

Hospitality News Middle East’s editorial team uncovers the latest developments in the region, with a special focus on the coffee industry, nightlife and emerging markets.

Coffee consumers are savvier than ever. According to The Brainy Insights, the specialty coffee market is estimated to grow from USD 53.67 billion in 2021 to USD 152.69 billion by 2030. This spells good news for coffee shops and cafes everywhere, many of which were significantly impacted by the coronavirus pandemic that gripped the world for more than two years. Indeed, with Covid-19 now largely behind us, a greater number of people have reverted to drinking coffee outside their homes, despite an increase in coffee prices.

There's no doubt that millennials and Generation Z are fueling coffee consumption. Their dependence on takeaway and specialty coffee is unlike anything we have witnessed before, and, according to the experts, things are only getting better for the industry as a whole. Read more about how the market is faring in our special coffee report (pages 54-69).

Just as rich and tasty, chocolate makes an appearance in this issue of Hospitality News Middle East (page 74). Chocolatiers and pastry chefs share their favorite products and which trends have caught their eye. Staying on the “dark” theme, we also explore the nightlife scene across the Middle East by speaking with several big names in the industry. Having announced a series of ambitious nightlife projects in the UAE and on the northern coast of Egypt, among other locations, these key industry players tell us why they are investing now and what’s on the horizon (page 40).

Finally, our country reports have carved a niche as a valuable deep dive into the hospitality landscape of key Middle Eastern nations. In this issue, we shine the spotlight on Iraq, the UAE and KSA, examining the opportunities and challenges that these important markets present and what the future holds for them.

The editorial team

HORECA

BUSINESS TRENDS

OPINION

NAKHEEL REBRANDS DEIRA ISLANDS INTO A RESIDENTIAL AND RECREATIONAL HUB

Each island will boast an array of facilities, with innovative living experiences, cultural hubs, recreational sport beaches and beach clubs within easy reach of the city and airport.

The islands will be home to over 80 resorts and hotels, including luxury and wellness retreats, boutique, family and eco-conscious hotels, supporting Dubai’s ambition to boost the tourism and hospitality sector by increasing the number of hotel keys.

CALENDAR

OCTOBER 2022

15-19 OCT. FRANCE SIAL FRANCE Comexposium sialparis.com

NOVEMBER 2022

2-4 NOV. CHINA

ASIA FRUIT LOGISTICA

Nakheel, a Dubai-based master developer, has unveiled a new vision for the Dubai Islands, redefining the waterfront living concept. Comprising five islands, with a total area of 17 square kilometers, and aligning with Dubai 2040 Urban Master Plan, Dubai Islands (formerly known as Deira Islands) will reinforce the emirate’s position as a global destination of choice for residents, visitors and investors.

In addition, Dubai Islands will feature 20 kilometers of beaches, including a Blue Flag certified beach, approximately two square kilometers of parks, open spaces and golf courses overlooking the Arabian Gulf. A well-connected network of marinas, promenades and pathways for water and road transportation, as well as bike paths, will further support the Dubai 2040 Urban Master Plan to develop vibrant and healthy communities.

nakheel.com

ABU DHABI HOUSES ONE OF THE REGION’S LARGEST WHOLESALE FOOD TRADING MARKETPLACES IN COLLABORATION WITH RUNGIS

in Vietnam, the Philippines, Uzbekistan, Kazakhstan, Egypt, Saudi Arabia and Nigeria. As the world’s leading operator in terms of agro-logistics infrastructures, the company will aid in the implementation of the infrastructure, ensure the services, facilities and systems are world-class, and the site is sustainable, hygienic and a zero-waste ecosystem to cater to postpandemic requisites.

Global Produce Events (HK) Co. asiafruitlogistica.com

6-10 NOV. FRANCE

EQUIPHOTEL

RX GLOBAL equiphotel.com

7-9 NOV. UK

WORLD TRAVEL MARKET

RX GLOBAL wtm.com

8-10 NOV. DUBAI

GULFOOD MANUFACTURING Dwtc gulfoodmanufacturing.com

14-16 NOV. EGYPT HACE Egyptian Group for Marketing hace.com.eg

15-17 NOV. DUBAI

GLOBAL RESTAURANT LEADERSHIP CONFERENCE Winsight globalrlc.com

22-24 NOV. KSA

SAUDI HORECA Semark saudihoreca.com

Semmaris, the managing company of Rungis International Market, the world's largest wholesale fresh food market, has partnered with the GAG Ghassan Aboud Group, one of the Middle East's biggest conglomerates, and KIZAD Abu Dhabi Port Authorities, from the emirate's sovereign wealth fund, to support the creation of the future agrologistics hub of Abu Dhabi. After three years of negotiations, the project, which aims at storing food products and deploying a logistic and digital capacity on a regional scale (the UAE, Bahrain, Qatar, Kuwait and Oman), is on track.

Semmaris has developed an international consultancy business to help with the creation of agro-logistic markets and hubs

Covering an area of 3.3 square kilometers in KIZAD, the Regional Food Hub – Abu Dhabi will be one of the largest of its kind in the region. Its ecosystem will feature trading pavilions, logistics services, refrigerated and ambient warehouses, critical government services, waste recycling facilities and various other related products and services.

The Regional Food Hub – Abu Dhabi, in collaboration with Rungis, will also leverage cutting-edge technology to offer a digital marketplace that will provide a range of services for tenants and customers to increase adoption and ensure continuity while easing business by supporting key synergies between Abu Dhabi’s government entities and trade enablers.

29 NOV.-1 DEC. FRANCE VINITECH Congrès et Expositions de Bordeaux vinitech-sifel.com/en

DECEMBER 2022

1-3 DEC. LEBANON

WHISKY LIVE BEIRUT Hospitality Services whiskylivebeirut.com

KSA MOROCCO TURKEY UAE

CITADINES ABHA BY THE ASCOTT LIMITED LAUNCHES IN KSA

The Ascott Limited (Ascott), one of the leading international lodging owneroperators, has launched its eighth property in the Kingdom of Saudi Arabia (KSA), Citadines Abha, in partnership with Almutlaq Real Estate Investment Co.

The 140-unit aparthotel marks the sixth regional opening for the group this year, as it moves ahead with its ambitious expansion plan across the Middle East, Africa and Turkey. discoverasr.com

RADISSON HOTEL GROUP EXPANDS ITS MOROCCAN PORTFOLIO WITH RADISSON BLU RESORT, SAIDIA GARDEN

Radisson Hotel Group has unveiled its fifth hotel in Morocco and its second Radisson Blu Resort in Saidia. Radisson Blu Resort, Saidia Garden is located on one of the longest beaches in Morocco, stretching across 14 km.

Radisson Blu Resort, Saidia Garden features 150 rooms across six different room categories, all with private terraces that allow guests to take in the stunning local scenery. radissonhotels.com

FOUR SEASONS HOTEL ISTANBUL AT SULTANAHMET REOPENS AFTER RENOVATIONS

Welcoming guests since 1996, Four Seasons Hotel Istanbul at Sultanahmet has reopened its doors with a fresh aesthetically pleasing look while keeping its intimate residential feel.

The hotel’s renowned rooftop bar re-emerges as Süreyya, with a unique view of the Hagia Sophia Grand Mosque and the, Blue Mosque, as well as the silhouette of the Old City.

On the ground level of the hotel, the function spaces have been completely refurbished, including the ballroom. With indoor and outdoor spaces, the hotel invites both corporate retreats and social gatherings and weddings.

ACCOR TO OPEN RIXOS MARINA ABU DHABI IN Q3 2022

Located in Abu Dhabi Marina, Rixos Abu Dhabi Marina will share facilities with the Fairmont Marina Residences to offer guests unobstructed views of the sea and the Abu Dhabi skyline. The resort will also boast an array of restaurants, lounges, bars and food trucks, as well as several leisure and recreation facilities.

An entertainment square, a beach club and a VIP pier bar and lounge will cater to guests staying in the resort’s luxury suites. group.accor.com

OPENING SOON

ALGERIA EGYPT

ROTANA UNVEILS ITS BRAND ENTRY IN ALGERIA WITH AZURE ROTANA RESORT & SPA, ORAN Rotana, one of the leading hotel management companies in the region with over 100 properties across the Middle East, Africa, Eastern Europe and Türkiye, has announced its entry into the Algerian market with Azure Rotana Resort & Spa. The resort in Algeria’s port city of Oran is set to open in March 2023.

Combining authenticity and contemporary design, the property will feature 185 spacious rooms and suites, including eight sea view ambassador suites.

Opening: March 2023 rotana.com

FOUR SEASONS HOTEL AND PRIVATE RESIDENCES NEW CAIRO CAPITAL SET TO OPEN IN 2025

Designed by Pierre YvesRochon, Four Seasons Hotel and Private Residences New Cairo Capital is set to open in 2025. Located on 185 hectares of verdant parkland, the hotel will feature 346 rooms and suites, while the private residences will consist of 107 villas and 80 luxury residences.

Gourmet restaurants and bars are also planned, including a waterfront restaurant at the heart of the property, several private dining options and al fresco, international and Egyptian-inspired outlets.

Opening: 2025 fourseasons.com

RADISSON HOTEL GROUP CONSOLIDATES ITS PRESENCE IN THE MIDDLE EAST

LUXOR ROTANA SET TO WELCOME GUESTS IN Q4 2023

Rotana has announced the signing of a management agreement for the Luxor Rotana. This luxury five-star resort in Egypt’s historic city is set to open in Q4 2023, catering to business and leisure travelers.

The new property will be in close proximity to the city’s ancient ruins, including monuments, tombs and temples, set on the beautiful Nile offering stunning river views and more than 18,000 square meters of gardens.

The luxury resort will boast 319 rooms, including 48 suites.

Opening: Q4 2023 rotana.com

FOUR SEASONS HOTEL LUXOR

Set to open in 2025, Four Seasons Hotel Luxor will include 200 guest rooms and suites. The hotel will be located just south of the highly acclaimed Luxor Temple, which dates back to 1400 BC. Luxor is one of Egypt’s most enchanting destinations and is among the world’s greatest ancient sites, guests will not only enjoy exploring the places of interest but will also have access to the hotel’s multiple pools, restaurants and bars, a spa and fitness facility, luxury retail, a Kids For All Seasons program, and a young adult’s center.

Opening: Set to open in 2025 fourseasons.com

MARRIOTT TO ADD OVER 20 PROPERTIES TO GULF COUNTRIES INVENTORY BY THE END OF 2023

Radisson Hotel Group is expanding in the region, with a growing portfolio of 77 hotels in operation and under development across the Middle East.

In the UAE, Radisson Hotel Group is on track to open the highly anticipated resort Radisson Beach Resort Palm Jumeirah this year, following the opening of Radisson Resort Ras Al Khaimah on Marjan Island earlier this year as the first Radisson Resort in the Middle East. Strengthening its resort portfolio, the property will open its doors at West Beach, Palm Jumeirah.

Additionally, the hospitality group has announced its second brand in Kuwait, with the signing of a Park Inn by Radisson Kuwait Hotel & Apartments, offering both hotel rooms and serviced apartments. The newly built property will open at the end of 2023 and will consist of 250 keys.

The recent signing of the 108-key Park Inn by Radisson Muscat Airport will also consolidate its presence in Oman. radissonhotelgroup.com

Marriott International announced plans to expand its Middle East footprint, with the expected addition of over 20 properties and more than 5,000 rooms across the Gulf countries over the next 15 months.

Additionally, the company is responding to strong demand in the country for select service accommodation, with a new Four Points by Sheraton in Riyadh and Courtyard by Marriott in Jubail expected to open in 2023.

Marriott International plans to nearly double its presence in Qatar. The additions will further diversify the company’s portfolio in the country, with the anticipated debut of four brands: EDITION Hotels, Delta Hotels by Marriott, Element Hotels and Autograph Collection Hotels. The company also expects to open its second St. Regis hotel in Qatar later this year, The St. Regis Marsa Arabia Island, The Pearl.

Marriott International continues to find opportunities in the UAE to further expand its portfolio of more than 70 properties. marriott.com

GETTING TO KNOW HILTON DUBAI PALM JUMEIRAH'S MANAGING DIRECTOR, ANDREAS SEARTY

Andreas Searty, managing director of Hilton Dubai Palm Jumeirah, recently launched the prestigious property, which is already proving to be a great success. Here he tells us what guests can expect and how his vast industry knowledge is helping him in his exciting role.

How did your career begin?

I started my career in hospitality at the age of 18, working as a steward in a kitchen at a renowned restaurant in Germany. I assisted in cleaning dishes and performing basic administrative tasks which led to my promotion to a waiter. At that time, I gained solid interpersonal

skills and discovered my passion for hospitality. This is what made me decide to pursue hotel management.

What kind of future do you envision for Hilton Dubai Palm Jumeirah?

I see a very positive and successful future for Hilton Dubai Palm Jumeirah. We are situated in a prime location on the popular Palm West Beach, which is accessible to both the Palm community and other visitors coming in from mainland Dubai. The hotel’s facilities will attract local and international guests, as well as business travelers, throughout the year, as we have combined all market segmentation – corporate, leisure and transient. hilton.com

DISCOVERING DUBAI’S LARGEST AND TALLEST HOTEL ON SHEIKH ZAYED ROAD WITH KHALED SAAB

Khaled Saab, general manager of Residence Inn by Marriott on Sheikh Zayed Road, takes us on a tour of the newly renovated and rebranded hotel, revealing its latest features and offerings.

What are the advantages of having special attractions like those showcased by the Residence Inn by Marriott?

The Residence Inn by Marriott Sheikh Zayed Road, Dubai is the world’s largest and tallest hotel to join the Residence Inn by Marriott brand. Our newly renovated rooms are the biggest and most spacious in terms of size. The hotel enjoys a prime location on Sheikh Zayed Road near the city’s key business and leisure attractions, such as the Dubai International Financial Centre, Museum of the Future, Burj Khalifa, Dubai Mall, Emirates Towers and Dubai World Trade Centre. Furthermore,

Dubai International Airport is just 11 kilometers away. Many of our residential rooms and suites boast impressive views of the Sheikh Zayed Road and Jumeirah coastline, offering travelers a home-awayfrom-home experience, with personalized service and amenities. All our residences and suites have fully equipped kitchens, including a refrigerator, microwave, stove, washing machine and dryer.

What did rebranding and renovating the Residence Inn by Marriott Sheikh Zayed Road, Dubai entail?

The renovation has distinguished our hotel and positioned us among the leading properties in Dubai. With our unique culture and service model that recognizes the different needs of longstay guests, we offer a strong value proposition to travelers and take pride in our dedication to delivering the highest level of guest service.

marriott.com/DXBSZ

FIVE MINUTES WITH AVLOK SINGH, GM AND COMMERCIAL HEAD AT INTERCITYHOTEL JADDAF WATERFRONT

What are the challenges you face as GM and commercial head?

With over 15 years of experience in hospitality, Avlok Singh, GM and commercial head at IntercityHotel Jaddaf Waterfront, is known for driving brand growth. In this candid interview, he shares industry insights and his plans for IntercityHotel Dubai Jaddaf Waterfront.

The biggest challenge, and thrill, for me is to launch commercial initiatives and focus on guest-centric activations and technology-driven investments to increase profit. My second most important managerial skill is time management, which I believe is an ongoing learning process. My priority is to create cohesive teams that translate my vision and follow my roadmap, empowering them to take the initiative by providing the necessary tools and offering support throughout the process.

What are the main barriers to growth in the MENA region for mid- and upper-midscale hotels?

The promising growth curve across the region has shown that customers are becoming more accepting of this segment. Currently, the biggest barrier is educating guests and potential partners. Our responsibility as brand representatives is to communicate the hotel’s brand story and concept in the most engaging and

informative ways possible by training staff to be storytellers and genuine hosts at check-in and check-out, relaying the brand’s philosophy and identity during day-to-day activities. I also believe that teams at mid and upper-midscale properties tend to resist change due to familiarity, and a traditional outlook when it comes to hotel management is another obstacle. As a franchised hotel, we must adapt to changes in our industry, whether in technology or service. Implementing a proactive strategy is key.

What are your plans for IntercityHotel Dubai Jaddaf Waterfront?

IntercityHotel Dubai Jaddaf Waterfront has a very young, homely and contemporary atmosphere. The property is blessed with an outstanding location, and I take pride in calling it “A Hidden Oasis” in the bustling city, a place for guests to experience calm canal-front views from the rooftop, as well as an array of dining terraces. hrewards.com/en/intercityhotel-Dubaijaddaf-waterfront

DANNY GEADAA AT THE HELM OF RADISSON BLU RESORT, JIZAN KSA

As the newly appointed general manager of Radisson Blu Resort Jizan KSA, Danny Geadaa thrives on challenges. Here, he discusses his latest endeavors and what’s planned for the five-star property.

What’s your mantra?

I live by the saying: “Walk on your broken foot, and leave no trace of your hand on anyone’s shoulder.” What can you tell us about your new role?

I will be managing Radisson Blu Resort Jizan, which consists of 150 spacious rooms and suites. The property also

features two pools and courtyards, with outdoor and indoor shisha lounges.

In my new role, I am responsible for overseeing the hotel’s F&B outlets, meeting rooms, ballroom, gym and spa.

What are your plans for Radisson Blu Resort Jizan KSA?

My main focus is ensuring the pricing strategy of the resort fits the market. Furthermore, I intend to promote the hotel’s F&B outlets, as there is untapped potential.

In addition, I will be conducting training sessions for our staff members to increase the service quality, especially after two years of uncertainty and lockdowns radissonblu.com/en/resort-jizan

read

Read our interviews in full on hospitalitynewsmag.com

first on hospitalitynewsmag.com

ON THE MOVE

AMMAN ROTANA APPOINTS PATRICE CORNÉE AS ITS NEW GENERAL MANAGER

Patrice Cornée has been appointed as general manager of Amman Rotana. In his new role, he will oversee all aspects of the operation in compliance with the Rotana Hotel Management Group’s standards.

With more than 25 years of extensive experience in the hospitality industry, he relocated to Amman from Bahrain, where he worked for eight years at two different Rotana hotels. During his career, Cornée has held senior roles in five-star hotels all over the world, including properties in the U.S., Macau, South Korea, Hong Kong, the United Arab Emirates and Bahrain.

Amman Rotana won the “Best Business Hotel in Jordan” award during the Business Traveller Middle East Awards 2022, recently held in Dubai. The hotel is regarded as a landmark in the city and provides its guests with outstanding views of Amman.

CITYMAX RAK APPOINTS NIDAL SALOUM AS HOTEL MANAGER

Citymax Hotels, the Landmark Group’s award-winning mid-market hotel brand, has appointed Nidal Saloum as hotel manager of its flagship 204-room property in Ras Al Khaimah. Saloum will also manage operations at two Citymax properties located in Aswan, Egypt.

A well-rounded hospitality professional, with 15 years of experience gained some of the region’s most highly regarded hotel brands, Saloum is looking forward to leading the team at the property, which has successfully established a niche in the busy and vibrant East Coast hospitality space.

A healthy rate of occupancy and participation in unique initiatives, like Ras Al Khaimah Tourism Development Authority’s RAKation summer campaign, put the hotel in a strong position. Indeed, Saloum expects it to be a landmark upcoming season for Citymax Ras Al Khaimah.

JUNAID TEHSEEN BECOMES HOTEL MANAGER OF SWISS-BELRESIDENCES JUFFAIR BAHRAIN

The four-star Swiss-Belresidences Juffair Bahrain has appointed Junaid Tehseen as its hotel manager.

He brings hospitality experience to the role that spans more than two decades. Over the course of his career, the Pakistani national has also been the recipient of numerous awards. Prior to joining the Swiss-Belresidences Juffair Bahrain, he served as the executive assistant manager of rooms at the Majlis Grand Mercure Residence Abu Dhabi.

Tehseen has excellent experience and expertise in the hospitality sector having worked his way up from the ranks. Under his leadership, this superb property will achieve greater success while delivering memorable guest experiences.

PARK ROTANA ABU DHABI ANNOUNCES ELENI TSOLAKOU AS ITS FIRST FEMALE GM

The management team at Park Rotana and Park Arjaan by Rotana Abu Dhabi has welcomed its first female general manager, Eleni Tsolakou

A seasoned hotelier, with over 20 years of experience built up across the globe, Tsolakou was GM of Centro Barsha by Rotana, Dubai, from 2013 to 2015 and held the same post at Khalidiya Palace Rayhaan by Rotana, Abu Dhabi, from 2015 to 2019.

Prior to her GM posts at Rotana, she worked in Indonesia, Djibouti, Egypt and the UAE, taking on leadership roles with renowned hotel brands including Kempinski Hotel Group, The Legian Hotels and Emirates Palace. She was subsequently appointed GM of Address Dubai Marina Hotel & Residence and later joined Aldar as GM of Yas Mall.

FADEEL WEHBE APPOINTED MULTIPROPERTY GM OF LE MERIDIEN DUBAI HOTEL & CONFERENCE CENTRE AND LE MERIDIEN FAIRWAY

Fadeel Wehbe has been appointed as the multi-property general manager of Le Meridien Dubai Hotel & Conference Centre and Le Meridien Fairway, which are both Marriott properties. Le Meridien Dubai Hotel & Conference Centre is a five-star retreat nestled within extensive landscaped gardens within the heart of Dubai. It boasts 589 rooms and 18 restaurants, whereas Le Meridien Fairway has 58 rooms and four restaurants. Wehbe previously headed RitzCarlton Hotel and Residences Dubai, where he oversaw 341 rooms, in addition to 124 branded residences. Under his leadership, the property was named the "Middle East’s Leading Luxury Business Hotel 2020" by the World Travels Awards.

NEW SENIOR MANAGEMENT TEAM FOR PREMIER INN QATAR

As part of Premier Inn Middle East’s growth strategy, a new management team has been appointed ahead of the World Cup, which will take place in November and December.

Vivek Chowdhry has been appointed general manager of Premier Inn Doha Education City, while Konjit Ayele is the new operations manager. Premier Inn Doha Airport Hotel, meanwhile, has welcomed Abid Shaikh as general manager and Muhammad Haris as operations manager.

Premier Inn hotels continue to go from strength to strength, offering high-quality, high-value accommodation for business and leisure travelers in Doha.

The Future of

A PASSION FOR HOSPITALITY WITH MARC ANTOINE GHAZAL, GM OF BAKY HOSPITALITY GROUP

How does Baky Hospitality create authentic and unique F&B and lifestyle concepts?

Our team’s continuous efforts are focused on listening to clients’ demands, the market’s needs and upcoming trends, which enable Baky Hospitality to create successful concepts. We aspire to disrupt and modernize the food and beverage industry in Egypt. We believe that there is always a way to do better.

What are Baky Hospitality’s latest projects and what’s in the pipeline?

Coming from a long line of hoteliers, Marc Antoine Ghazal, general manager of Baky Hospitality Group, is no stranger to the industry. Here, he comments on the Egyptian hospitality scene and the firm’s exciting plans.

We have two new summer outlets planned for in Almaza Bay, one of the most beautiful beach destinations in the region. In July, we opened Megumi, a Japanese-inspired cocktail bar, where we serve bite-sized appetizers and sushi with a cocktail menu of classics and creative summery drinks concocted by our friend and beverage director, Walid Merhi.

We recently opened Sachi Almaza in the same area. Serving breakfast, lunch and dinner, it is a beach restaurant that was inspired by beach destinations where we have vacationed over the years. Our kitchen director, Tarek Alameddine, created a summery version of our original Sachi, focusing more on seafood and fresh flavors

As for the future, we are in the process of launching our new hotel division. It’s a longawaited dream that is starting to come to life. Although we are still in the early stages, we are very excited about introducing this new arm.

Your manifesto states: “We think it’s cool to care!” Why is it so important to listen to the consumer?

In our line of business, listening to customers’ demands and genuinely caring are essential to success. Our team always sets out to build trust and honest relationships with our clients, which is truly appreciated by our clientele. bakyhospitality.com

CLOSING THE HOSPITALITY GAP WITH HASSAN BALLOUT, CEO AND CO-FOUNDER OF LIMESTONE LAB

We learn more about how Limestone Lab is launching groundbreaking food concepts from the company’s CEO and co-founder, Hassan Ballout

How does Limestone Lab honor its vision of making new and innovative hospitality concepts a reality?

Part of our core philosophy is to re-imagine how people interact with spaces and

embody them within our concepts. We start off by doing market gap analysis research to understand which segment is missing. Then we consider its competitive landscape, which in turn triggers our innovation process to tackle all aspects of the concept, from the food and beverage offerings to the aesthetics of the venue, service standards, down to the consumer journey, and brand touch points the second a client walks in. Also, being fond of technology, we use all types of innovations to help us streamline our operational efficiency and elevate our concept development process.

What defines a groundbreaking food concept?

While most people tend to view the location as the most crucial aspect, I firmly believe that the food and beverage offering is what matters first and foremost. For example, even if you have the most incredible location but lack good food, customers will never come back. Conversely, remote locations

with great menus can succeed in attracting customers. Once your food and beverage offering has been perfected, then the right location, branding, concept, aesthetics and design will enable your concept to become highly scalable and replicable in multiple locations, and cities, at a faster pace.

Do you have any forthcoming projects to share with us?

We just launched Peaches & Cream beach club and have a specialty coffee shop in the works. We are also contemplating opening Social Distrikt at a second location, as we believe it to be a very disruptive and innovative business. We have had a considerable amount of interest from developers across the region, as well as Europe and the US. With that in mind, we are working on raising funds to grow the brand even further. limestonelab.com

GREECE WITH PIERRE ABI HAILA

Nadim and Elie Chreim, also brothers and close friends of ours, the restaurant evolved into a culinary hot spot. From the beginning, we made it a point to offer a varied menu suitable for all tastes and budgets.

Why did you choose to open in Athens?

Pierre Abi Haila has donned many hats over the course of his successful career. Apart from being a successful pastry chef and owning Le Noir Atelier du Chocolat, he is also the coowner of Flint restaurant in Lebanon. Here, he tells us why he set his sights on Athens for his latest endeavor.

What made you decide to open Flint in Lebanon?

Flint was launched almost four years ago with no budget. Set in a traditional 140-year-old Lebanese house that was fully refurbished by me, my brother Pascal and

We wanted to replicate the Flint experience in Athens. I have a personal inclination toward Europe in general and a love for Athens in particular. I believe that the Greeks and the Lebanese are similar. They enjoy a certain lifestyle and are very particular about what they eat. Furthermore, Athens has significant tourist traffic, with 8 million tourists visiting the city every year. These numbers were very enticing, which is why we opened our second branch there.

What are your future plans?

We are very happy with how things are going, so much so that we are planning to open Le Noir in the Greek capital. We will also launch a number of stylish pop-up bars across the Greek islands soon, and we hope to take Flint to other destinations. instagram.com/flint_athens

NATASHA SIDERIS AT THE HELM OF TASHAS GROUP’S BOLD EXPANSION IN THE MIDDLE EAST

What’s behind Tashas Group’s 17 years of success?

IN BRIEF

Sunset Hospitality Group launches Premier Chinese Restaurant Mott 32 Dubai

Set to open in Q4 2022 at Address Beach Resort, Mott 32 is the latest concept by Sunset Hospitality Group (SHG), the Dubai-based hospitality group renowned for creating contemporary hospitality experiences and international concepts, and Maximal Concepts, a global F&B group behind some of Hong Kong’s top restaurants and bars. Mott 32 celebrates the culture of Hong Kong with a philosophy of farm-to-table cooking, delivering Chinese flavors in a rustic and honest way.

Guests can experience traditional Cantonese dishes prepared in a modern way, with nods to other regional cuisines of China. Group Chinese executive chef Lee Man Sing, a well-known figure on the Chinese culinary scene, will be leading the kitchen, along with Dubai head chef Yang Tao. Award-winning interior designer Joyce Wang Studio has fused traditional Chinese décor with industrial elements, creating a bold design that sees a marriage between West and East.

sunsethospitality.com

Chef Izu and restaurateur Evgeny Kuzin launch Alaya, their latest homegrown concept

Natasha Sideris, founder and CEO of Tashas Group, talks about her company’s bold expansion across the Middle East and how to succeed in business.

What makes the hospitality sector in Dubai special?

I have spent much of my life traveling around the world, to London, New York, Miami, Paris and so on, and every time I return to the UAE, I am reminded that we have one of the most vibrant and diverse hospitality sectors on the planet. The region has extraordinary talent, we have access to amazing products from all over the world and there are excellent suppliers. We also receive fantastic support from the community and the government. This makes it a very competitive landscape, with a growing F&B sector and a limited population. You need to be prepared to work hard to succeed.

I truly believe that the main reason for our success is our people. I am honored to be surrounded by an extraordinary team who share the same values as I do. My colleagues are passionate and committed to the group’s vision. In our pursuit of excellence, we have focused on three things since the very start: delicious food, stunning environments and engaging service.

Do you have any expansion plans?

Over the next six to 12 months, we will be opening new venues in the UAE, Saudi Arabia, South Africa and London, while also adding new concepts to our portfolio. Flamingo Room by tashas will be expanding into Saudi Arabia by Q4 2022 and Abu Dhabi by Q1 2023. Tashas will also target the UK and other markets, and Le Parc by tashas will be opening a second branch in the UAE. Furthermore, we are launching two new concepts: Bungalo34, a beach-restaurant concept on Pearl Jumeira in Dubai, which will be opening in Q4 2022; and Nala, a luxury quick-service concept in Alserkal Avenue Dubai, slated for early 2023. tashasgroup.com

With the aim of creating an entirely new dining experience, Alaya is the latest restaurant to open in Dubai’s renowned DIFC. Masterminded by expert chef Izu and restaurateur Evgeny Kuzin, Alaya boasts Eastern Mediterranean cuisine in a surprising new setting.

The concept draws inspiration from the origin and raw beauty of the diverse Eastern Mediterranean and Middle Eastern regions, magnifying superior products, flavors and dishes to deliver a rich culinary experience with a contemporary signature.

Designed by Richard Saunders and Sagrada, Alaya’s interior brings the beauty and worldliness of the Eastern Mediterranean region to DIFC. alaya-dubai.com

CHEF ABDALLAH WALID KHODOR JOINS BABYLON ROTANA BAGHDAD

With 25 years of experience under his belt, Abdallah Walid Khodor plans to work his magic in the kitchen of Babylon Rotana Baghdad, where he was recently appointed executive chef. Here, he tells us how it all began and what’s in the pipeline.

How did you start out?

I discovered my culinary talent as a boy scout and decided to become a chef. I studied at Al Kafaat Ain Saade and went on to work at the renowned Saint George Yacht Vlub before taking on roles at other reputable establishments, such as Intercontinental, Sheraton, Le Gray, Le Bristol, Boubess Group and the Ministry of Food. I also made guest appearances on several Lebanese and international cooking shows.

What can you tell us about your new role?

As executive chef at Babylon Rotana Baghdad, one of the biggest hotels in Baghdad, I aim to exceed the

expectations of my guests with the help of a 70-strong team of professionals. It’s a 24-hour job, and I am excited about what lies ahead.

What do you plan to bring to the table?

True to my Lebanese heritage, I plan to be a culinary ambassador by cooking authentic dishes from my country while adding an Iraqi and international twist. Catering to all tastes and palates is a priority, as we welcome guests from around the world. rotana.com

KITCHEN TALK WITH CHEF BOJAN CIRJANIC

rising. What gives Dubai such a rich culinary landscape is its diversity, variety and quality. Access to fantastic local and international ingredients is definitely helping chefs in Dubai cater to a broad range of tastes.

How has your culinary expertise contributed to the success of Folly?

IN BRIEF

Luca Crostelli appointed chef de cuisine of Vanitas restaurant Dubai Palazzo Versace Dubai has appointed Luca Crostelli, as chef de cuisine of its signature Italian restaurant, Vanitas.

With over 20 years of international and Michelin-star experience under his belt, Crostelli has worked at numerous renowned restaurants.

In his new role as chef de cuisine at Vanitas, Crostelli is responsible for overseeing kitchen operations, as well as menu curation and development. palazzoversace.ae

3Fils appoints Chef Frances and Chef Angelica as sushi chefs

Frances Sintin and Angelica Fonjock, known as the chicks behind the chopsticks, have joined 3Fils, a harbor-side community-style restaurant that serves premium Asian dishes with a Japanese twist.

The new sushi chefs will play a key role in the kitchen of the Japaneseinspired restaurant in Jumeirah, which is known for its daring approach to food.

Having made his mark in the world of culinary arts, Bojan Cirjanic, executive chef of Folly Dubai, tells us about his life in the kitchen and the UAE's burgeoning restaurant scene. What distinguishes Dubai’s culinary scene?

Dubai has been a leader in the hospitality and restaurant scene for quite some time, and the number of great restaurants and chefs is continuously

Having spent the past decade in Dubai, I have had the opportunity to work with many talented chefs and professionals from the industry. They have shared their experiences and knowledge with me and have helped me understand the market. It is also important to know what locals and expats like, as well as tourists who visit Dubai every year.

Which new culinary trend are you eager to implement?

I am not really following trends when it comes to cooking. In our kitchen, we are always looking for better and more efficient ways of doing things. What I am seeing lately is genuine interest from consumers as to what they are eating and where their food comes from, and that is pushing us chefs to do better. folly.ae

Chef Fonjock, who joins the team after perfecting her skills in a number of well-known sushi kitchens, said: “I’m proud to further develop my career in Japanese cuisine at 3Fils, where the kitchen is a qualitydriven and inspiring place to be. We are introduced to new techniques and ingredients each day in order to give our guests the best dining experience possible. In my new role, I hope to bring exciting new maki roll combinations to the table to excite the palates of our diners.

3Fils has won several key awards, topping the list at the inaugural MENA’s 50 Best Restaurants Awards (2022), as well as being recognized in Forbes Top 10 Coolest Places To Eat (2019) and TimeOut Dubai’s Best Asian Restaurant for three consecutive years (2018-2020). 3fils.com

At the heart of life

At Rotana, we believe time well spent, is a life well lived. This enduring thought is at the heart of every experience we promise when you stay with us.

Our distinct collection of brands include Rotana Hotels & Resorts, Arjaan Hotel Apartments by Rotana, Centro Hotels, Resorts and Hotel Apartments by Rotana, Rayhaan Hotels & Resorts by Rotana, Edge by Rotana and The Residences by Rotana.

Transform moments into memorable experiences as we present a selection of diverse destinations, ideal for every journey.

To find out more, visit rotana.com

Treasured time. Our promise to you.

Contact your sales representative today.

Bahrain: Fine Foods Egypt: AM Foods Jordan: Frozen Food House Co. Kaylani Food Center

Kuwait: Alyasra Foods Azzad Trading Group United Supply Food Services Oman: Chef Middle East Oman Qatar: Chef Middle East Qatar Deliopolis Qatar National Import & Export Co

Saudi Arabia: Arabian Food Corporation Gulfwest Company

UAE: Aramtec

Chef Middle East Abu Dhabi

Chef Middle East Dubai Faisal Al Nusif Trading Company Rastelli Global Middle East

Transmed Overseas Incorporated

A LOOK AT WHAT’S COOKING WITH RATIONAL’S NEWLY APPOINTED MANAGING DIRECTOR, NICHOLAS BAKER

In our fast-paced world, how is RATIONAL’s kitchen equipment helping chefs?

RATIONAL has a unique solution for à la carte restaurants and catering companies, enabling them to prepare large quantities of food quickly and at the touch of a button. This is possible thanks to the intelligence of each RATIONAL unit, which helps to maintain a consistent result.

Nicholas Baker was recently appointed managing director of RATIONAL Kitchen & Catering Equipment Trading FZCO. Here, he talks about the company’s successes and the latest market trends.

Another solution offered to customers is the central management of recipes and programs. With our ConnectedCooking cloud platform, everything can be managed on a smartphone, tablet or laptop.

How has the market evolved over the past couple of years?

A great deal has changed in the last two years. Covid-19 restrictions forced

BIDFOOD OMAN APPOINTED AN EXCLUSIVE FOODSERVICE DISTRIBUTOR FOR S. PELLEGRINO AND ACQUA PANNA PRODUCTS IN OMAN

businesses to implement innovative work models and entice clients with new offers. In addition, the development of delivery and the emergence of a new type of dark kitchen, as well as changing consumer habits, has contributed to the formation of new segments.

How does your company stay at the forefront of novelty and innovation?

RATIONAL’s mission has always been to provide our customers with the best tools for cooking, and we see ourselves as an innovative solutions provider thanks to the special approach we have toward research and development. Our team includes physicists, food scientists, development engineers and experienced chefs, who all work together in our research and development department. This is our unique way of doing things. rational-online.com

Bidfood Middle East, a leading multichannel foodservice provider of international food and beverage brands and part of the Bidcorp Group, has secured a sole distributorship agreement to supply Nestlé’s S.Pellegrino and Acqua Panna water products to the foodservice channel in Oman. The agreement will enable both companies to further grow their distribution and partnership with premium operators in the foodservice sector.

Commenting on the success, Hisham Al Jamil, Bidfood Middle East CEO, said: “We are proud of the long-term relationship we have developed with Nestlé Waters and extremely delighted to further expand our services for Nestlé’s S. Pellegrino and Acqua Panna products to Oman, following the success of the United Arab Emirates and Saudi Arabia. Both brands have earned a strong reputation worldwide as fine dining waters and are widely appreciated by the leading figures of the culinary scene in the region”.

S.Pellegrino, Acqua Panna and Sanpellegrino Sparkling Fruit Beverages are international trademarks of Sanpellegrino S.p.A. which is based in Milan, Italy. Distributed in over 130 countries through branches and

distributors in all five continents, these products represent quality excellence by virtue of their origins and perfectly interpret Italian style worldwide as a synthesis of pleasure, health and wellbeing. As a major Italian producer of mineral water, Nestlé Water’s Sanpellegrino S.p.A has always been committed to enhancing this primary good resource for the planet and working responsibly and passionately to ensure it has a secure future.

Bidfood Middle East continues to invest in its growth and aggressively expand to other geographical locations through strategic distribution partnerships with the biggest names in the global F&B, bakery and dairy industries. bidfoodme.com

TACKLING WASTE MANAGEMENT IN HOTELS AND RESTAURANTS WITH LUMINESCENZA

Avoiding the habit of wasting ingredients before use

To help restaurant management understand how long food products must be stored before they can be used in the restaurant, an inventory review exercise must be carried out. By doing this, there is less chance of ordering too much and throwing away perishable food items.

Preventing leftovers

This arises when waiters serve food portions to customers that can’t be finished. To help prevent this, service staff should improve their accuracy when taking orders to avoid overserving customers.

Creating a plan for leftovers and food waste is considered mandatory. Here’s what it involves:

With over a decade of experience in helping foodservice clients achieve optimal efficiency, Georges Haddad, owner of Luminescenza, talks about waste management and why it matters.

While it is inevitable that hotels and restaurants generate considerable amounts of food waste, this is also cause for concern for relevant authorities. Therefore, control measures must be put in place to control food waste in hotel and restaurants.

Hotels use various methods for managing their food waste. Conventionally, prevention is followed by reusing, recycling and, finally, landfilling. Unfortunately, the majority of operators skip several steps and just end up landfilling, causing numerous and noticeable environmental hazards.

The priority for restaurants and hotel-management companies is to reduce food waste using several methods, including:

Conducting food waste audits

This involves analyzing and monitoring food waste, from the point of origin to the point of disposal. The quantity of food wasted and the number of customers entering the restaurant are the two main variables to be considered throughout the tracking process. This information helps managers to identify the primary causes of food waste. A log helps to keep track of what kind of food is thrown away, why it is thrown away and how much of it is thrown away.

1. Identifying the quantity of different types of food waste and setting aside specific containers for disposing waste.

2. Sorting and weighing food waste and separating items that can be recycled, such as food packages, glass, paper and plastic bottles.

3. Food waste compost can be made at home using specific equipment, like the popular Kwik composter machine. Alternatively, a suitable recycling partner can be sourced.

Its is mandatory for each foodservice outlet to have a dedicated food waste area equipped with chillers, sanitizers and recycling and de-watering machinery to properly manage waste and reduce the environmental, health and financial impact of its operations.

Who is Luminescenza?

With nearly 10 years of experience, Luminescenza is driven by the philosophy that a successful project is the result of a systematic approach to addressing its customers' needs with optimal functionality. The company offers solutions to challenges within the foodservice industry by creating facilities that aesthetically engage customers and provide an enhanced workplace environment for the people who operate them. Luminescenza provides services including design, project management, consultancy, QA/QC and risk management.

For more information, contact consultant@luminescenza.info

WHAT WE LEARNED AT FHS DUBAI

The Future Hospitality Summit (FHS) took place from September 19-21 at Madinat Jumeirah, Dubai. Under the theme of “Lead the Change,” the first edition of the show brought together over 1,000 professionals and from some of the world’s most dynamic hospitality brands. HN sat with two of the 200 guest speakers for a casual chat about the industry and what to expect over the coming months.

longer sustainable if we are to save the environment. Being a responsible consumer is about being conscious of the choices we make, actively opting for goods and services that positively impact our future and reducing our ecological and carbon footprints.

How would you describe customers’ attitudes toward sustainability and nutritional menu labels?

What is responsible consumerism and how are customers embracing it?

As consumers, we are confronted with the reality that our way of life is no

People no longer want to be bystanders; there is a noticeable shift in how people choose their food, fashion and travel, but this doesn’t mean it’s enough. There’s a struggle in moving toward sustainable options because of the lack of infrastructure, availability, high prices and convenience.

People have different preferences as to how they want to be informed about a particular topic. Thoughtful nutrition is an established trend that’s been given a boost by the pandemic, as people have become more aware of their own mental, cognitive and physical well-being, and the effect food can have through the “second brain.” They are increasingly aware that a well-balanced diet that includes less meat is not only good for the body, but is also good for the planet. In short, conscious consumerism has the support of our guests, and it’s here to stay.

What are the secrets behind growing an F&B brand and making it profitable?

Panchali Mahendra, an industry powerhouse and Michelin starrestaurateur, discusses trends and shares some house secrets.

My most significant takeaway is that hard work and integrity are always rewarded in the long run, not just in F&B but in any industry. The restaurant business is a fulltime commitment that demands strength and courage. It requires you to be hospitable, humble, caring and creatively involved. This industry grooms and hardens you from many angles, and that is why I love being a part of it. Patience is the greatest virtue, as you need the brand to evolve, and there is no room for hastiness or quick revenue.

As an expert with almost 20 years of experience in the food and beverage industry and 10 years in the Middle East, what are the most prominent F&B trends you've witnessed?

I foresee an increase in the number of pop-ups by renowned chefs, as the world becomes smaller due to media and travel.

I also anticipate that attention will turn toward Dubai because of its recognition in food guides and at award ceremonies.

Sustainability and zero-waste initiatives will be taken more seriously and not thought of as just a marketing plug, and the exploration of fusing different cuisines will grow, thus elevating experiential dining.

futurehospitalitysummit.com

Hilari Voorthuis, F&B manager of Accor India, Middle East, Africa and Turkey, explains responsible consumerism in all its forms.

HORECA JORDAN CELEBRATES SUCCESSFUL EIGHTH EDITION

HORECA Jordan marked the end of its eighth edition on September 29 after three exhilarating days of networking, competitions and business exchange at Jordan International Exhibition Center.

In true HORECA Jordan fashion, hospitality and foodservice professionals came together to discover the latest products and services in the market. The opening ceremony, on September 27, was held in the presence of Jordan’s Minister of Tourism and Antiquities, the managing director of Jordan Tourism Board, the president and members of the Hotel Association and Restaurant Association, as well as ambassadors and leading figures from the world of hospitality, the culinary arts and F&B.

More than 9,000 visitors attended the show to connect and do business with 120 local and international exhibitors, including tableware suppliers, kitchen equipment specialists, food and beverage producers, packaging and labelling manufacturers and much more. Indeed, pavilions representing Russia, Poland, Greece, Turkey and the UAE formed part of the impressive exhibition area.

Speaking about the event, Thuraya Husseini, chairperson and CEO of Lawrence & Husseini Consult, HORECA Jordan organizer, said: “There was a great energy at this year’s event, and we have received fantastic feedback from our partners and guests. Apart from new additions to the program, it has also been exciting to host HORECA Jordan at a new location.”

"It was fantastic to be able to reconnect with industry stakeholders at a new venue," said Joumana Dammous-Salame, managing director of Hospitality Services, the firm behind the HORECA brand. "The pandemic created many challenges, but HORECA Jordan returned stronger than ever."

HORECA Jordan returns for its ninth edition from October 17-20, 2023. horeca-jordan.com

SAUDI HORECA BACK IN BUSINESS

As the largest hospitality and foodservice event in the Kingdom, Saudi HORECA is on track to celebrate its 11th edition at Riyadh International Convention and Exhibition Center from November 22–24. Here, we discuss the event, its visitor profile and why it is such an important annual meeting point for professionals.

Saudi HORECA was established in 2011 as a business platform for hospitality and food-related companies to meet, interact and do business. Spread across more than 20,000 square meters, the exhibition today showcases the products and services of hundreds of stakeholders to an audience of 30,000 trade visitors.

“We have remained loyal to our mission of attracting investors and driving these important industries forward in Saudi Arabia,” said Jad Taktak, general manager of Semark, the organizer of the show.

According to Taktak, Saudi HORECA is the most prestigious exhibition in KSA, as B2B exhibitions rarely target hospitality in the Kingdom. With all eyes on Vision 2030 and related large-scale investments in tourism, the event provides a vital gateway for those looking to unlock its hospitality potential.

“Our exhibition space is already fully booked, a testament to the interest in HORECA and the doors it can open, which is why we are having Saudi HORECA Jeddah in February 2023 as well. There are countless opportunities to do business in the kingdom, especially now,” Taktak added.

Besides being a strategic meeting place, Saudi HORECA never fails in its other mission of highlighting the skills of rising talents. Indeed, more than 250 participants will compete in the renowned Hospitality Salon Culinaire in a bid to impress a panel of international judges, while the Barista Competition will crown its 2022 champion.

"We are delighted to see Saudi HORECA back for its 11th edition," said Joumana Dammous-Salame, managing director of Hospitality Services, the firm behind the HORECA brand. "It promises to be an outstanding exhibition, with new concepts, products and services. The Saudi market is booming, and this event is a must for all hospitality and foodservice professionals, particularly investors." saudihoreca.com

DIPLOMA IN CULINARY MANAGEMENT

DIPLOMA IN GASTRONOMY, NUTRITION AND FOOD TRENDS

DIPLOMA IN PÂTISSERIE INNOVATION AND WELLNESS

A LIFE OF LUXURY

Offering one-of-a-kind experiences to meet the needs of today’s uber-demanding travelers has become the new definition of luxury in hospitality, as Daniel During, principal and managing director of Thomas Klein International, points out.

Today’s concept of luxury is defined by a very distinct, unique and recognizable personalized experience, as well as services that reflect the brand identity and property’s location.

Global multi-industry conglomerates, such as LVMH, are using hotels to reinvent themselves. The group has established a luxury management division for hotels and resorts under its hospitality umbrella and has acquired brands such as Belmond and Cheval Blanc to further promote and extend the visibility of its products.

Luxury travelers today yearn for a once-ina-lifetime experience that goes above and beyond the initial “wow” factor and extends throughout their stay, and remains imprinted in their memory.

Challenges of remaining relevant

The hotel industry’s nature of service continues to evolve. Travelers are gravitating toward accommodation that provides a variety of delightful and unique experiences, both in the luxury and non-luxury sectors.

In the luxury sector, this has prompted hotels to shift from the traditional methods of offering additional services, free amenities or loyalty points to now becoming more

innovative in how they utilize resources available to them and how to create new memorable experiences. Brands are now faced with the challenge of making sure that they remain relevant in a market that shows no sign of decline but rather an oversaturation of brands. Moreover, the traditional concept of what makes a hotel a luxurious one is changing in response to the rise of boutique hotels, which continue to thrive thanks to their personalized service, attention to detail and localized approach. With fewer rooms to spare, shorter or zero corporate structures and higher staff-toguest ratios, these smaller hotels can easily adapt to every guest’s needs.

Luxury has evolved to mean much more than simply a range of facilities. What matters is the quality of service provided to clients at a level that stands out as meaningful, relevant, timely, personalized and memorable. Boutique hotels are achieving this while focusing on the use of storytelling and guests’ involvement in local traditions as an approach to make up for the absence of facilities — such as the multiple restaurants, gyms or spas available at luxury hotel chains. To compete with the experiences of boutique hotels, larger luxury

hotels need to create and develop local, authentic offerings by providing a sense of place and an uber-personalized guest experience while staying true to their brand identity.

Innovating for the future

With the ever-changing needs and expectations of guests today, creating a sense of place is important to help in differentiating a luxury hotel and building strong brand loyalty to withstand future innovations. A sense of place represents the hotel’s brand (origins, culture and identity) and the hotel’s location (its history, heritage and culture). These aspects can influence guests’ senses, activating an emotional connection, whereby guests associate familiarity and a sense of belonging with the hotel. For a luxury hotel to express a sense of place, brand guidelines must be implemented across properties in different geographical areas, and the hotel should be able to adapt to and reflect the property’s location with the inclusion of local and cultural traditions. Advancing beyond the “cookie-cutter” approach extends to aspects such as the interior or a local specialty being offered upon arrival. Arabic coffee is a good example of this.

Luxury travelers today yearn for a once-in-a-lifetime experience that extends throughout their stay and remains imprinted in their memory.

Differentiation is a challenge that larger luxury hotel groups face, but that is not to say it can’t be mastered. It may involve welcoming and greeting customers in their own language, customizing minibars and other in-room offerings, such as bathroom amenities, fragrances and scents, and providing bedding that suits the guest’s preferences, such as silk, cotton or linen.

Several global luxury hotel groups, such as Rosewood Hotels and Resorts, have embraced the concept by introducing them into their core guiding principles. A sense of place is revealed throughout each property’s location, celebrating each location’s history and culture through architectural design, even as the brand continues to expand on a global scale.

A blend of brand and location identity can also be seen at One&Only Resorts. For example, its property on The Palm, Dubai, not only offers Arabesque design but personalized service resonating with where it is located and what the brand stands for – a true translation of luxury in a special place.

Championing the curator

Deloitte’s “the hotel of the future” research shows that even in the era of technology, the future of hotels will continue to be about people. The real test lies in the hotel’s approach to delivering personalized services and experiences that meet and exceed the growing needs and expectations of travelers. The research outlines opportunity areas known as “roles” that could be applied by hotels in general.

In the context of luxury hotels, the “curator” role can be applied. The idea is that instead of offering a standardized service, a luxury hotel of the future could be a combination of partnerships that provide new and varied experiences. The hotel could offer spaces that complement the guest’s mood or mindset, such as wellness, productive or inspirational rooms. To reflect these themes, hotels can make use of experimental designer products, prints, furniture or even relevant technology. Guests can explore the different styles and if they like a product, such as an Achille Castiglioni Floss lamp or the newest Apple laptop, they are able to have it added onto their bill and ask the hotel to deliver it to their address. This allows the guest to enjoy unique experiences and

solutions that are tailored to their needs, and luxury hotel groups can leverage the usage of partnerships to constantly redefine themselves and keep their brand attractive to guests.

On the road to innovating for the future, it is fundamental for hotel owners and brands to understand the challenges they are facing today, where they see the most potential, who they want to be in the future and why guests of the future would want to engage with their property.

The ultimate challenge is knowing how a luxury hotel brand can continue to survive in a dynamic industry, and it may involve expanding well beyond the usual services we are all used to today.

This presents an opportunity for hotels to become more innovative with the application of uber-unique, personalized guest experiences, offering solutions to customers’ needs that were not historically met by hotels and the creation of a sense of place that resonates with the brand and location for the purpose of building sustainable loyalty.

thomaskleingroup.com

UAE COUNTRY REPORT: THE GREAT REBOUND

While most countries are back to pre-pandemic growth after two years of economic turmoil, the United Arab Emirates is reaping the rewards of its early vaccination efforts and measures to support hard-hit sectors. Nada Alameddine , managing partner at Hodema consulting services, paints a promising picture of the Emirates’ growth path and the exciting new development in its hospitality offering

The UAE’s economic recovery is now complete, with SMEs in full convalescence mode and the tourism sector gaining momentum thanks to the delayed Expo 2020 and the lifting of all travel restrictions.

According to UAE’s Central Bank, overall real GDP increased by 3.8 percent in 2021, compared to a 4.8 percent decline in 2020. This buoyancy is due to a 5.3 percent increase in non-oil real GDP, which is where authorities are putting all their efforts. Banking officials project further real GDP growth that will reach 5.4 percent in 2022.

Forecasts are positive for 2023 as well. Over the medium term, growth is expected to benefit from structural reform efforts, increased foreign investment and rising oil

production, as reported by an IMF report released in February 2022. The ambitious UAE 2050 Strategy should also accelerate reforms in non-oil industries to boost private sector and foreign investment. The new dirham monetary policy framework, implemented last spring, also contributes to price- and interest-rate stability. And the authorities have been pushing for more transparency in business transactions. All these measures seem to be paying off, as the ruler of Dubai and prime minister of the UAE recently announced that, for the first time in the UAE’s history, non-oil foreign trade had exceeded AED 1 trillion in the first half of 2022. Furthermore, the Federal Competitiveness and Statistics Centre revealed that non-oil exports, imports and re-exports were all showing high rates of growth.

Bouncing back

The UAE’s tourism sector is also celebrating. Its contribution to the country's GDP is steadily growing, so much so that it can now boast about its enviable spot in the desirable travel list, attracting thousands of business and leisure travelers every single day.

In the first quarter of 2022, the Emirati Tourism Council released robust performance figures: the number of passengers who arrived at the country's airports exceeded 20 million, compared to 8.6 million in the same period of 2021 — an increase of 135 percent. Hotels welcomed close to six million visitors, who spent a combined 25 million hotel nights in the first quarter of 2022 — an increase of 10 percent on to the same period of 2019. But the most interesting observation is that the average length of stay grew by 25 percent, while hotel occupancy stood at 80 percent — a record high compared to other destinations globally. In short, hotels earned AED 11 billion, a 20 percent increment compared to the same period in 2019. This new growth milestone puts the Emirates at the forefront of the region’s tourism. If truth be told, this comes as no great surprise, as the country has drafted official growth strategies and promoted several campaigns and exhibitions aimed at supporting the industry in recent years. This has proved to be a winning strategy, with Dubai’s Department of Economy and Tourism recording 7.12 million international overnight visitors between January and June 2022, a staggering 183 percent rise on the same period in 2021.

The impact of Expo 2020 It all started with Expo 2020 Dubai, which attracted over 24 million people from all over the globe and proved the Emirates’ prowess as a leading touristic destination. The surge in Russian visitors, who have

faced difficulty in traveling to countries in the West, has made a considerable difference. The authorities have also been trying to reach out to locals through the World’s Coolest Winter Campaign, which promotes natural sites and sustainable experiences across all seven Emirates. The second edition — from December 2021 to January 2022 — attracted over 1.3 million visitors over 45 days, contributing AED 1.5 billion. But Dubai is not resting on its laurels; in February 2022, it opened the Museum of the Future, which immediately became the talk of the town with its unusual facade and creative labs dedicated to sustainability. The Emirate is also gearing up for Expo Dubai City, set to open in October. The event will focus on business tourism. Abu Dhabi Art Fair (November 16-20) is also preparing its largest edition to date, with 78 galleries representing 27 countries.

Drafting official growth strategies and promoting campaigns and exhibitions aimed at supporting the tourism industry has proved to be a winning strategy.

Simplified visas

Recent visa reforms should also have a positive impact on visitor numbers. From September 2022, the UAE will roll out simplified procedures and ease residency restrictions for most travelers. The aim is to facilitate business and enlarge the country’s “knowledge economy” in a bid to further move away from oil. The most significant changes apply to tourist visas, valid for 60 days (versus 30 days previously) and which are multi-entry, with the possibility of extending them to 90 days.

New hotels on the block

There is no shortage of luxurious hotels in the UAE. However, it seems that the country still has room for more, with this season’s newbies setting the bar even

higher. The Palm Jumeirah is sprouting five-star properties, namely a Hilton, Radisson and Marriott. In addition, a Cote d’Azur resort is planned on the World Islands, featuring 60 hues of the rainbow. The upcoming The Royal Atlantis Resort & Residences is another one to watch, with its 90 pools and its suspended infinity pool over Palm Jumeirah. NH Dubai, part of the Anantara group, is also preparing to open there.

Located in downtown Dubai, Address Grand Creek Harbour will feature two high rises (202 rooms). And last but not least, the popular music festival Tomorrowland is opening its own music-inspired resort in the Dubai desert, Terra Solis, with luxurious lodges and tents. What’s more, Jumeirah’s Kempinski Floating Palace, slated for 2023, is already the talk of the town.

Cheaper flights

On the transport side, the outlook should be as bright. According to the consulting firm GlobalData, the region is seeing an increase in low-cost carriers that are widening their offers to new types of visitors. The equation is simple; if the flight is cheaper, travelers will have a bigger budget to spend on accommodation and entertainment. Indeed, this trend is already evident. Flydubai recorded 2.35 million passengers in Q1 2022, a 114 percent increase compared to 2021. Other airlines have also launched more affordable routes. Air Arabia has announced new flights, as have new budgets carriers Fly Arna and Fly Jinnah. And finally, the European firm Wizz Air launched Wizz Air Abu Dhabi, which already serves 38 destinations and is planning to double the size of its team to 400 in 2022.

All in all, the outlook is extremely positive for the Emirates. With development on all fronts, the hospitality industry is set to take off again with greater thrust than we have ever seen. hodema.net

ON THE UP: MAPPING OUT EAST AFRICA'S POTENTIAL

It’s true that East Africa’s travel, tourism and hospitality sectors have experienced numerous ups and downs in recent years. However, there are positive signs of growth, as Thuku Kimani, manager of hotels MENA at Colliers International, points out.

From an opportunity point of view, the East African hospitality landscape remains largely untouched. And yet its vast nature-based leisure attractions and growing economies have the potential to encourage a higher-level volume and mix of leisure, corporate and MICE travelers from domestic, regional and international markets. Certainly, there are challenges when compared to other regions of the developed and emerging world. These include comparatively weaker infrastructure, lower levels of public/private investment and support in travel, tourism and hospitality, and the more recent Covid-19 pandemic, all of which have hindered the region’s competitiveness as a travel and tourism destination.

Kenya

Following the easing of restrictions and a mass vaccination campaign, Kenya witnessed a marked recovery in tourist arrivals in 2021, with a 53 percent increase (870,465 arrivals). This upward trend has continued well into 2022, with government estimates exceeding the one million mark by the end of the year, albeit the risk to travel posed by the recent general elections (held in August). In terms of hotel market performance, the primary market of Nairobi remains somewhat subdued, with occupancy registering 2025 percent in 2021 (average daily rate of

USD 80-90) and 30-35 percent in Q1 2022 (average daily rate USD 95-100).

According to STR, Kenya has an existing supply of 22,500 keys and a significant pipeline of 4,800 keys. The market was in a state of recovery even before Covid-19 hit, and there are further indications of demand growth, which is required to support higher levels of supply. Overall, Kenya is one of the most mature markets in East Africa and continues to demonstrate resilience, growth, competitiveness and attractiveness as a destination.

Tanzania

Prior to Covid-19, Tanzania was one of the most competitive leisure destinations in East Africa and the wider African continent, with 1.5 million tourist visitors in 2019. The local authorities also earmarked corporate and MICE travel as part of the next chapter in the vision to evolve the travel, tourism and hospitality landscape.

Following the onset of the pandemic, there has been a short-term shift in this strategy, as the country has sought to recover and promote leisure travel. The local government has also been active in providing recovery support, with TZS 90 billion being granted to the Ministry of Natural Resources and Tourism for the year 2021-2022.

In terms of supply, according to STR, Tanzania has an existing supply of 9,900 keys and a pipeline of 900 keys, which indicates significant opportunities for new supply investment. Overall, Tanzania remains one of the most competitive destinations in terms of leisure travel; however, more investment, support and promotion of business-related travel is also required.

Uganda Uganda is considered a high-potential tourism destination thanks to its mix of wildlife, nature and cultural attractions. In 2019, prior to the pandemic, tourist arrivals hit an all-time high of 1,54 million, which dropped to 473,085 in 2020, subsequently rising to an estimated 521,000 arrivals in 2021. While these arrival figures are impressive compared to other East African countries, the tourism industry has been hit hard by the coronavirus. The ministry and Uganda Tourism Board continue to seek financial support that’s beyond what the government can handle, as the focus is to attract 5 million tourists a year by 2024.

In terms of hotel market performance, Kampala recorded an occupancy of 20-25 percent (at an average rate of USD 120-125 in 2021), while as of Q1 2022, occupancy stood at 25-30 percent (at an average rate of USD 125-130).

According to STR, Uganda has an existing supply of 9,800 keys and a pipeline of 1,600 keys. Similarly to Tanzania, this indicates significant opportunities for new supply investment as the market recovers from Covid-19. Overall, Uganda maintains strong appeal for investment in leisureoriented assets, which is in line with the local authorities’ vision for growth.

Rwanda

Despite being one of the smaller nations in East Africa in terms of geography and population, Rwanda has demonstrated ambition and vision to grow into one of the most competitive tourism hot spots in the region. Although the pandemic affected tourism, the government of Rwanda has been proactive in providing support. As such, the country is on course to achieve 80 percent of the pre-pandemic levels of tourism revenue (average of USD 480 million), with MICE and leisure tourism playing a significant role.

Research conducted by STR has shown that Rwanda has an existing supply of 2,200 keys and a pipeline of 500 keys, indicating a positive outlook for new supply investment, especially considering the investorfriendly environment created by the government. Overall, Rwanda is considered a stable environment for both local and international investors, with opportunities in both leisure- and corporate-based assets.

Overall, Tanzania remains one of the most competitive destinations in terms of leisure travel.

Ethiopia

Ethiopia had notable success in tourism prior to the start of the pandemic and recent political unrest. Increased investment in new supply and the growth of Ethiopian Airlines were key drivers to this growth. During the first nine months of 2021, a total of 331,001 tourist arrivals were recorded in Ethiopia. This data reveals the vast untapped potential of Ethiopia considering its population, competitive airlift and overall tourism product when compared to other East African destinations. In terms of hotel market performance, Addis Ababa recorded an occupancy of 40-45 percent in 2021 (at an average rate of USD 85-

90 in 2021). This figure rose significantly, reaching 55-60 percent by Q1 2022.

According to STR, Ethiopia has an existing supply of 4,000 keys and a pipeline of 7,100 keys, which indicates a healthy supply growth trajectory. This may spark an increase in arrivals and demand for hospitality offerings in spite of the current political situation affecting the country as a whole.

Overall, Ethiopia maintains significant appeal countrywide in the long term for new offerings that can capitalize on the current levels of investment in tourism and hospitality sector. colliers.com

BEHIND THE SCENES: BAGHDAD’S HOSPITALITY POTENTIAL

After years of conflict, Iraq is beginning to finally find its feet. Ralph Nader, CEO of Amber Consulting, investigates how the country’s hospitality sector is shaping up and why the capital is proving appealing to F&B brands.

Tourism in Iraq has long been regarded as a major growth sector and the subject of studies and news headlines over the years, especially after the end of the civil war in 2011. As the country sought to rebuild, develop and stabilize, the sector’s potential became more apparent — for both locals and for travelers.

Iraq’s richness stems from its myriad cultures, with over 5,000 years of recorded history and some of the world’s most ancient cities, which are located between the Tigris and Euphrates rivers.

More specifically, it is becoming increasingly evident that Baghdad’s hospitality potential could play a major role in the recovery of Iraq’s economy. Despite the many obstacles halting the development of this sector, more than a glimmer of hope exists for its future.

Main challenges

There are a number of challenges facing Baghdad’s hospitality sector. These include:

Political instability

Conflict and violence, resulting from wars and political upheaval in the region, have left many historic and touristic sites in desperate need of rehabilitation. Since 1980, Iraq has witnessed three wars and economic instability, all of which have negatively impacted tourism development.

As a result, tourism’s contribution to economic growth has suffered greatly.

Halts in ICT development

Facilities required for the hospitality industry to function properly are also lacking. Iraq’s ICT sector is largely impacted by the aforementioned security situation, as well as the absence of an approved ICT regulation to date.

Little to no investment planning

There are ambiguous investment regulations to facilitate new inflows, inadequate information regarding potential new investment opportunities and a lack of focus when it comes to promoting opportunities in the sector. However, as the Iraqi and global economies recover, it is evident that there is plenty of room for new investment in the Iraq tourism sector.

Openings and opportunities

High population equals high demand. Being one of the larger countries in the region, Iraq’s population stands at around 40 million. Restaurants constituted as much as 89 percent of the hospitality sector, according to a UNESCO report published in 2019. Since most of the country’s restaurants are fast food chains and popular eateries, there appears to be a gap for a more diversified dining experience that includes fine-dining and international venues. Brands that are entering this new market may feel like they’re sailing through a relatively blue ocean.

Culture and history

A cradle of civilization, Iraq possesses the key ingredients to attract discerning tourists from the four corners of the world. Hospitality actors and stakeholders can leverage ancient locations, such as Babylon and the Hanging Gardens — one of the Seven Wonders of the World.

Religious tourism is also highly popular and one of the main contributors to the tourism economy. This can only spell good news for the hospitality sector, which stands to benefit considerably from an influx of foreign tourists and pilgrims.

It is becoming increasingly evident that Baghdad’s hospitality potential could play a major role in the future recovery of Iraq’s economy.

Innovation and startups

There is evidence to suggest the existence of increasing local demand for hotels, restaurants, cafes, shopping malls and other facilities, which could fuel the growth of this industry. The Central Statistical Organization reported that the number of hotels and tourist accommodations in Iraq steadily increased between 2007 and 2018. While obstacles, such as political instability and a global pandemic, continue to threaten tourism

growth, there is definitely a reason to be hopeful. Indeed, a multitude of tourism and hospitality startups have been launched recently, including Wen, Sindibad and Safr.

Living proof

Older franchises, such as Burger King, Subway, Cafe Barbera, have been joined by newer names, including Buffalo Wings and Rings, which opened in Erbil in mid2020, and the more recent addition of Cold Stone Creamery (2022).

In the last few years alone, several Lebanese franchises have opened in Baghdad, including Ahwak Café, Breakfast to Breakfast and the famously refined Noura pastry and coffee shop. Noura made its debut in Baghdad in 2021. To date, it’s the most prestigious pastry shop in the city, offering a European taste with an Arabic touch — the best of both worlds, one might say. Noura’s management views the market as being in a state of growth and expansion. The owner of Noura, Pierre Khabbaz, said that the decision to branch out in Baghdad was a move that has proven to be profitable. It comes as no surprise that Noura’s competitors are now looking to expand in Baghdad.

Furthermore, international food delivery applications have found their way into the Iraqi market. Toters made its debut in 2019, while the Kuwaiti brand Talabat — the region's leading food and grocery delivery app — launched in Iraq in the second half of 2021.

Depending on one’s perspective, investing in Baghdad could be viewed as a risk or an opportunity. Disregarding hard truths is never recommended and it is dangerous to lose sight of reality. Nonetheless, ignoring an opportunity also has disadvantages. Especially for aspiring business actors and entrepreneurs in the making. After all, as T.S. Eliot put it: “Only those who will risk going too far can possibly find out how far one can go.”

A NEW KIND OF TOURISM IN KSA

There is no doubt that cultural tourism is a cornerstone of KSA's tourism offering, directly contributing to the urban and economic development of many destination cities. Adbullah Al Fryan, a Saudi cultural heritage expert, shares his thoughts on how the Kingdom is repositioning itself on the world’s tourism map.

The rich cultural offering of Saudi Arabia has served as a strong platform to launch the non-religious tourism sector. In the last decade alone, tourism has witnessed prodigious interest and unprecedented growth across the Middle East, particularly in the Gulf. When cultural tourism is at the forefront of economic development, the local value chain and workforce become the main drivers to develop, preserve and boost targeted areas of interest: local craftsmanship flourishes and so does the local restaurant scene and all ancillary industries involved. In light of this

unprecedented and exponential growth in the Kingdom, Saudi is now training a new breed of tourism professionals, who are ambassadors for a rich heritage based on generosity and hospitality.

Vision 2030

There is a crystal-clear willingness to promote tourism as a main driver of economic diversification, which started with the Kingdom’s Vision 2030 under the leadership of Crown Prince Mohammed Bin Salman. The goal is to build a distinctive national strategy for tourism— thereby driving GPD growth

— boost the employment market by creating millions of jobs and increase the target number of visitors to 100 million by 2030. Undoubtedly, cultural tourism is a key differentiator in the tourism offering within the region, and we have witnessed overwhelming interest from tourists regarding authentic Saudi heritage experiences.

MCTE

Over the last three years, a record high number of archaeological landmarks have been registered as UNESCO sites, including the necropolis of Hegra.

Focusing on the experience and not on the place itself has rearranged the equation, leading to heightened interest. Cities are planning to find what we call the “memorable cultural tourist experience” (MCTE), which is the impression left on the visitor after the end of their trip, akin to the Louvre Museum in Paris, the Duomo in Milan or the Dam Plaza in Amsterdam.

The cultural and heritage tourism narrative can be interpreted in positive and negative terms, and it can be a very sensitive discussion. The development of cultural tourism can have a negative or positive effect. For example, positive influence may include raising the quality of life for locals, serving as a platform to exchange different cultural practices with tourists and widening one’s understanding of the world. It can positively affect customs and values, cultural exchange and increase demand for archaeological and historical sites. On the other hand, the negative aspects are represented in cultural influence, including language, undesirable

changes in lifestyle, family influences, crimes and taboos, to name a few. In order to manage and mitigate these outcomes a sustainability-based study must be conducted.

Cities are planning to find what we call the “memorable cultural tourist experience” - the impression left on the visitor after their trip.

Sustainable tourism

Sustainability in cultural tourism includes both minimizing influences and paying attending to all stakeholders. The role of planners in the tourism sector is to visualize the bigger picture of sustainable development. This can be done by setting limits for development through licenses and requirements according to each region. Sustainability also means preserving resources while respecting local culture, heritage, customs and traditions. The focus should be directed

at quality and balancing economic opportunities for the population. The measure of success should not be based on reaching high numbers of tourists only, but it should include experiments vis-à-vis economic feasibility.

It is worth mentioning that KSA has targeted different regions in its tourism plan, based on the fact that each region has its own unique characteristics and experiences for visitors to experience.

Perhaps it is the cultural diversity of the kingdom that makes visitors eager to experience them, try their distinctive foods, communicate with local residents and visit the various world heritage sites. The Saudi capital, Riyadh, which aims to be one of the top 10 economies of cities in the world, represents an unmissable starting point. The historic Ad-Diriya presents the history of the establishment of the Saudi state, while the city center showcases the unification of the Kingdom and the period of renaissance under the reign of the founder King Abdul-Aziz. These two locations are just a taster of what Riyadh has to offer, and we extend our warmest “ahlan wa shalan” to anyone who seeks an immersive, rich and unique cultural vacation.

6

KNIGHTS OF HOSPITALITY

If you thought the nightlife scene in the Middle East had died down in the post-pandemic era, think again. The industry is abuzz with innovative and ambitious concepts, so who better to guide us through the dark than the brilliant entrepreneurs behind them?

AYMAN BAKY

CEO and founder

Baky Hospitality Group LLC

bakyhospitality.com

aymanbaky

Top five tips for entrepreneurs

• Work with passion, always.

• Create a story. This depends on how you want your guests to feel once they walk through your doors and goes hand in hand with the concept of the venue.

• Listen to your customers and do your research. You need to know where the gap is and fill it.

• There is always room to do better, but be humble and don’t rush. You need to deliver, ace it and then move forward.

• Be a risk taker. Not taking a risk is the biggest risk of all. A true entrepreneur knows what’s at stake and can see the reward.

Challenges help us learn

The hospitality industry continues to navigate challenges on a daily basis.

There’s been a huge increase in competition recently, and the market is

expanding constantly. This provides room for every business to improve its quality and service. We view competition as a window of opportunity. We tackle each challenge head on — no matter how big or how small — and ensure we learn something from it.

Egypt on the up

We had a successful summer with our two most recent summer projects in Almaza Bay, Egypt. In June 2022, we opened Megumi, a Japanese-inspired cocktail bar. Later, in August, we opened Sachi Almaza. It’s a beach restaurant that serves breakfast, lunch and dinner. The menu features a summery twist.

As for the future, we are launching a new hotel division. We are still at the very beginning, but we are really excited about it.

Names of venues owned and managed

• SACHI HELIOPOLIS

• KAŹOKU

• LEXIE'S

• SHINKŌ

• SACHI PARK ST

• SACHI ALMAZA

• MEGUMI

• REIF KUSHIYAKI CAIRO

• SACHI BY THE SEA (2016 - 2021)

RABIH

How to make it in nightlife

• First and foremost, entrepreneurs must be able to understand the needs of the customer; they are at the core of what we do and why we do it.

• Understanding the competition is crucial. It isn’t a case of “keeping an eye” on what they’re up to but understanding their approach to make sure your brand stands out.

• Creating a story gives your venue an identity, meaning and values. Consumers are smart and want to tap into a narrative that resonates with them, so an emotional connection will greatly elevate your business.

• Success requires a group effort. Put together a dream team of operational managers, waiters, bartenders and marketing professionals to push your business forward. This may sound cliché, but you’re only as good as your team. Invest in good people, treat them well, and they will look after your business.

• Create a solid marketing and PR strategy. What’s the point in having a great brand if no one knows about it? Invest in a communications plan that tells your story; there are many ways to get your name out there, from traditional PR to social media campaigns.

Crypto currency

The world is changing before our eyes. It’s a very exciting time to be a nightlife entrepreneur, and it’s important to keep your finger on the pulse. You can’t be afraid of change; see it as an opportunity to do great things.

Crypto is a great example that has boomed in recent years. Instead of ignoring it, we decided to embrace it. Today, you can pay with crypto at any of 7 Management’s venues. It’s about early adoption and being part of the future, not just a bystander. Taking action like this has contributed to me being awarded and honored with titles such as the Best Nightlife Entrepreneur of 2022, as well as inclusion in the Middle East F&B Power 50 List.

Competition is not the be-all and end-all

When you create a truly unique brand then you don’t “worry” about the competition. The story that your venue tells will keep customers coming back; this brand DNA cannot be replicated elsewhere. Creativity and originality ensure we stay ahead. We have created unique and unparalleled concepts to provide our clients with memorable experiences, a stellar F&B offering and great service.

The team should always remain at the core of the business, so it’s important to hire the right people from the get-go. In our industry, you need to employ people who are genuinely passionate about connecting with customers. This will ensure high levels of staff retention.

Upcoming projects

We are looking forward to opening more venues in Q4 2022, including an eclectic bar and lounge called Black Flamingo in the Radisson Hotel on The Palm; a vibrant Italian concept called Limonata, located on Vista Mare; and Café Beirut By The Sea at the Fairmont, The Palm. We will also be creating an incredible World Cup experience in Jumeirah Emirates Towers. Furthermore, we will be bringing two brands to Dubai from Lebanon, expanding the existing brands Café Beirut, Lucia’s and Antika to KSA in 2023, launching Lucia’s in Doha in Q4 2022 and taking Antika to Bahrain in Q3 2023.

Names of venues owned and managed

• THE THEATER

• LUCIA’S

• FEBRUARY 30

• SEVEN SISTERS

• ANTIKA BAR

• CAFÉ BEIRUT

• B018.DXB

7 Management is a leading hospitality investment and management company developing exceptional concepts and highly acclaimed multinational brands. Since 2011, Seven Management has been creating phenomenal experiences from casual dining restaurants to high-end entertainment concepts in the UAE and around the world. With a global presence in different countries across multiple hospitality experiences, the group is committed to providing the right cuisine and entertainment blend placing our name on the forefront of leading restaurant, lounge, bar, and club operators.

Today, our brands are highly regarded across the Middle East: Seven Sisters, Antika, The Theater, B018 DXB, February 30, Café Beirut, and Lucia’s. From visualization to creation, every venue is complete with the most intricate of elements that our guests have come to know, love and expect from us. 7 Management has dominated the hospitality scene from Beirut to Dubai and now successfully taking over Riyadh and Doha, positioning us as the leading nightlife operator in the region.

For franchise inquiries, get in touch with us so we can expand together: info@7management.me

Qualities of entrepreneurs

In this competitive industry, developing a unique and distinctive brand is key. Mastering the entire client experience is the main factor in creating the ultimate brand; it requires continuous effort and attention to detail.

In my opinion, an entrepreneur needs to possess the following to succeed in the industry:

• To have in-depth knowledge of and sound experience in the F&B sector, exercise a hands-on approach to operations and perfect the details

• To be innovative, be a trendsetter and create a unique concept that has a solid

identity and a long-term vision

• To have a clear brand positioning and set the target audience to fill the right gap in the market

• To have the right people, build a solid team and delegate effectively

• To provide best-in-class experiences and a state-of-the-art customer service that leaves a lasting impression on guests throughout the lifetime of the project; (hospitality lies in the details).

Innovate, innovate and innovate some more

The concept must be solid and consistent to stand a chance of success. However, as the market is very competitive and trends are evolving continuously in this industry, one should always remain innovative and introduce something new to the market.

Challenges are part of the journey

Being consistent and having a clear positioning are key factors. The quality of the entire experience is important to remaining competitive in the marketplace. By having the right menu-engineering mindset, ensuring different price corridors and managing to reduce other costs to offset F&B cost increases, you can be price competitive.

Our employees are our most valuable assets, so we make sure to recruit the right people and retain them; they grow with us. We believe in supporting our staff members and personalizing their career development plans to meet their ambitions. Usually, a newcomer undergoes intensive three-week training; but, most importantly, we continuously have madeto-measure training programs. Investing in our human resources is something we take very seriously.

Qatar in the spotlight

We are partnering with and managing a nightclub at Intercontinental Hotel Doha, Qatar, called HIDE. It is set to open in November ahead of the FIFA World Cup and will host international DJs and artists, such as Solomun, Peggy Gou, Marco Carolla and Amr Diab, among others.

Names of venues owned and managed

• ARTS

• SPINE

• ANU

• HIDE

SALIM

MARC CHEHADE CEO MEC

mec-concepts.com mecbars

Key to success

A winning concept has several features, including: a solid identity, a prime location for good exposure, a flexible model to adapt and face the current economic situation, reliable front- and back-of-house systems, consistency and diversification in public relations and CRM.

Invest in your people

Facing daily challenges goes with the territory. We are constantly looking for ways to cut costs yet maintain the same quality, finding alternative solutions

for high utilities prices and limiting staff turnover while building longterm relationships with key personnel, with ongoing training programs and evaluations.

Dubai on the horizon We are on track to open our first branch of Esco-Bar on West Palm Dubai by the end of October 2022.

Names of venues owned and managed

• ESCOBAR

• LOCK STOCK

• STAIRWAY

• KAFFEINE

TONY HABRE CEO Addmind Group addmind.com

Storytelling is fundamental

You have to be perfect at everything, from offering exceptional food and drinks to creating standout venues that are bursting with creativity and theatrics. You either make it or you fail — there is no grey zone. The pace is fast, and the consumer is fickle. Venues have their 15 minutes of fame and then die out. It’s our job to make sure this doesn’t happen by developing modern yet timeless destinations that captivate our guests. I think survival is the essence of creativity.

It’s important to invest in and retain the best talent. Social media is our way of connecting with guests and engaging with our communities of hyper-connected world travelers.

It’s all about creative content and storytelling. All of our venues have a strong social and digital presence, which we use to tell our brand’s stories. The experience transcends our guests’ visits. We keep the

conversation going, and we do it creatively. Our social strategy is a reflection of each brand’s unique identity.

Adapt but do things your way You need to have your finger on the pulse and know your customers. You have to be quick and ready to predict what’s coming next. Being among the key players in Dubai’s hospitality industry, our venues are at the forefront of innovation. In order to keep the competition on their toes, you have to continuously up your game to stay ahead of the curve.

Addmind is successful because we meet the needs of our clients, and we adapt according to the market. Striving to go above and beyond to “wow” our guests, in turn, prompts our competitors to innovate and vice versa, which creates a healthy, forward-thinking and thriving industry.

Addmind is an “experience company,” in that we create memorable experiences — not just venues. Our clientele is international, and many of our brands have crossed borders, which puts Dubai on the map in

terms of creating and cultivating world-class F&B and nightlife brands.

Over the past decade, Addmind has established some of Dubai’s most dynamic restaurants, lounges and clubs, including Iris, White, Clap and Sucre, to name a few. This is quite a feat in a city where the pace is fast, the consumer is unpredictable and venues come and go. Indeed, to have created brands that continue to thrive in difficult and highly competitive markets is one of our greatest achievements.

Future plans

After successfully launching the legendary Raspoutine in DIFC, we are opening two more eateries in Dubai this year: Babylon, an entirely new dinner and party concept, and Dani Garcia’s Leña restaurant, which is set to open on Palm Jumeirah. Elsewhere, we have Mostrador in the pipeline, which is a new venue in East London, and we are opening up new concepts in Saudi Arabia.

Names of venues owned and managed

• WHITE

• CAPRICE

• BAZAAR

• IRIS

• BAR DU PORT

• LA MEZCALERIA

• CLAP

• SUCRE

• YAMAS

• BABYLON

• RASPOUTINE

• ARIA

• IRIS BEACH

• WHITE BEACH

SOL

JADE

The Dude FACTORY PEOPLE factory-people.com thesoundsofjade

Offer something unique

The standards of operations, service, marketing and finance are well known, but there is one thing I recommend: be different; copying is short lived.

Trends are irrelevant

The most impactful and successful projects are the ones that do not follow trends.

Company health derives from a solid team

There will always be competition; you just need to find your place and continuously readapt and innovate to remain different and relevant. With the current crisis, we need to accept that we have around seven

extremely slow months every year where we have to be overcautious about our costs and bring to life activations that will keep the team motivated. We use this period for team building and training.

To counter the brain-drain effect of the crisis, we had to double our efforts to maintain a healthy company culture and create a safe environment for the team while increasing salaries.It is becoming tougher for the youth to survive in Lebanon, so it needs to be worth it.

All of the above means that our revenues are decreasing. However, this is not the time to make substantial profits; it’s the time to maintain equity and a positive team to build for the future.

Beirut, Dubai and beyond

We will start the repairs and reconstruction of The Grand Factory in Beirut, hoping to open before end of 2022. Furthermore, a Soul Kitchen is slated for Dubai, which is a much larger, upgraded version of Soul Kitchen Terrace in Beirut, with a full-fledged restaurant, spacious terrace, central bar area and a Club Room. These projects are followed by a Mediterranean bar and restaurant in 2023 at 25Hours Hotel Dubai, inspired by our Habibi Club nights.

In parallel, there will be an ongoing series of events in Beirut, Dubai, including Monkey Bar and 25Hours Hotel, and in Egypt, where we are running the biggest club in the region

— AHM Sahel (North Coast) — with our partner Venture Lifestyle Group.

Names of venues owned and managed

• THE BASEMENT (2005 - 2011)

• THE GRAND FACTORY / SOUL KITCHEN

• REUNION

• AHM BEIRUT

• WAREHOUSE

• SOUL KITCHEN TERRACE

• ANYA (2017 - 2019)

• AHM SAHEL / EGYPT NORTH COAST

ECO STYLE: SUSTAINABLE INTERIOR DESIGN TRENDS

After years of lockdowns and pandemic-related anxiety, increased consumer awareness of all things sustainable, purposeful and healthy has set new standards for hospitality enterprises. Sara Khairallah, founder and principal interior architect at SK Touch, looks at design through green-tinted glasses and identifies the practices that are shaping the industry.

An accepted norm for many employees, working remotely is set to become more than just a passing trend. Accelerated by the pandemic, this shift has had a significant impact on the human-resource structure of several high-profile companies, many of which have announced that they will adopt a flexible approach to working remotely. Subsequently, a greater number of hospitality enterprises, like cafés, restaurants and hotels, are being utilized by a remote labor force which is seeking a regular change of environment. The hospitality sector can greatly capitalize on this trend while acting responsibly through the adoption of sustainable practices.

We can all agree that society is becoming more conscious of environmentally responsible decision-making. A greater number of clients are requesting sustainable elements and principles in their interiors, whether they are creating restaurants or hotels. There are signs that many stakeholders are showcasing their appreciation for nature and how our connection to the earth can positively or negatively impact the world.

As a principal interior designer, I believe that it is our responsibility to think “sustainability,” because we suggest what materials and products to use, thereby guiding our clients in the right direction. Collective decisions can affect more than just the space we are designing.

Latest trends

With this drastic shift toward ecoconsciousness comes plenty of new trends and eco-friendly products. For instance, it was obvious that paint companies like Jotun, Sherwin Williams and Al Jazeera Paint would select shades of green for 2022.

In interior design projects, sustainable design is defined by the efficiency and function of a space, while simultaneously selecting and sourcing construction materials that are low in terms of environmental impact, pollution, waste and energy consumption. Countless environmental considerations are influencing the decisions being made at the hospitality management level, such as which towel rails to install, the lighting fixtures, fabrics and selection of natural materials. Simple eco-friendly measures can include locally sourced dispensers and amenities, choosing ethically produced bedsheets made from organic materials and reducing energy consumption with smart bulbs.

A greater number of clients are requesting sustainable elements and principles in their interiors.

Energy efficiency

When it comes to sustainability in interior design, the first thought is often related to the choice of natural materials, using energy-saving and recycled materials.

Thermal cladding materials can be used to improve the energy efficiency of a building and increase indoor air quality. The amount of natural light that illuminates indoor spaces can reduce the need for electrical lighting. In areas where there is insufficient natural light, switching to energy-saving LED bulbs is another eco-friendly and costefficient solution.

Furniture and fabrics

When procuring furniture, materials and accessories, we should always opt for sustainable materials over mass-market pieces or items made of plastic. In every project, my first instinct is to reach out to local artisans or eco-friendly brands and online retailers. Some examples of sustainable materials are bamboo, natural stones, cork, reclaimed wood, glass, recycled aluminum and recycled metal. When we repurpose an old piece of furniture, we unknowingly reduce waste and overproduction. In terms of fabrics, naturally sourced options include banana fiber, hemp fabrics, linen, burlap, raw cotton and Afghan wool.

Paint with a conscience

It is important to use paint that has zero VOCs (volatile organic compounds). VOCs are emitted as gasses and can pollute the environment and the inside air, which can lead to health problems. Nowadays, there are innovative paints that are Greengard Gold certified, offering a solid guarantee that the paint meets world standards for low chemical emissions.

Size matters

Another way of limiting the knock-on effect of design is to reduce the overall size. This is calculated as the number of materials used in a design. With a higher number of materials often resulting in a greater impact, we as designers need to use fewer materials to lessen the weight without compromising on quality. A lightweight product will also have lower travel costs and associated toxic emissions.

Modular pieces of furniture that can be configured in different ways and adapt to different spaces and interiors have increased in demand. Modularity can increase the resale value of furniture and offer multiple options to fit the client’s interior spaces.

Longevity remains one of the most important factors in interior design. It is about creating products that are aesthetically beautiful yet timeless and highly durable. Our goal is to source products that have a longer lifespan, aren’t replaced as frequently and can be repaired or upgraded as long as their style and functionality are durable.

Green is gold Green design is all about sustainability, biophilic schemes and natural elements that blend together, creating a space where end clients can feel relaxed, rejuvenated and at peace. Another innovative element that can be incorporated into a sustainable design is the vertical green wall. For a lower maintenance composition, moss tiles are the hot trend of 2022. Moss walls can help achieve a truly unique statement, whether they are used to cover an entire wall, framed as a painting or implemented in brand logos.

The advantage of moss tiles is that they don’t attract dust and insects. Most importantly, they require no maintenance. The moss tiles are designed for indoor use and have a durable shelf life, as well as fireproof certification and sound-absorbing properties. The tiles live on humidity, making them ideal in the GCC.

Ultimately, the use of recycled products and green building techniques and standards is an ethical and energy-efficient way to make interiors eco sound and sustainable. sk-touch.com

Maui is a Hawaiian Poke bowl concept, KAFD Riyadh

Prince’s Café, Jeddah

IT’S ABOUT THE GUEST, NOT THE CHEF

In this opinion piece, Jörg Zipprick, co-founder and editor-in-chief of the international restaurant review aggregator La Liste, reminds the industry who’s king.

Today’s restaurant sector is a joyful melting pot of concepts. As there is no single international trend — at least not for the whole sector — it is harder to predict what’s on the horizon. Many chefs and foodies hope to be enlightened by so-called “great chefs,” who are often more famous for their media presence than their actual cooking.

One has to have a media presence to downplay the biggest phenomenon of the restaurant industry worldwide: the great resignation. Everywhere, former restaurant employees discovered the joys of spending evenings and weekends with their families during periods of unemployment. Those who changed their profession discovered other styles of management. They found that the "loudmouth" culture that reigns in many kitchens was absent in supermarkets and offices. So, why should these employees come back?

Restaurants are in the process of raising their prices significantly. Some high-end restaurants are reducing the number of services per week simply because they cannot find enough staff. A large number of chefs are adopting the "single menu" approach, with no choice for the customer. This is often disguised as an artistic choice or even the only choice for a true artist in the kitchen.

Thus, the question remains: should a kitchen that claims to be at the upper end of the scale save on workers? Surely customers of these establishments should not be forced to eat dishes that are not to their taste, that they do not want and do not appeal to them.

“Important” media try to tell us that the food of the future is plant-based and that restaurants should turn to plant-based dishes, but is this true? There is a real trend in favor of quality meat or dry-aged meat in many countries.

Two basic schools exist when it comes to vegan and vegetarian cooking. The first focuses on making vegetable dishes that taste like vegetables. Meat, fish and dairy products are renounced, and sometimes vegetables are taken to new heights.

A restaurant is not a schoolroom, and not everyone likes to be educated by a chef serving their idea of food.

The other school aims to imitate the taste of meat and fish with vegetables. Chef Daniel Humm's approach in New York is closer to the latter; vegetables have to become "something else," and what they become was described by Pete Wells in the New York Times as follows: "Almost none of the main ingredients taste like themselves on the 10-course menu... Some so obviously replace meat or fish that one almost feels sorry for them....” Subsequently, Daniel Humm lost his restaurant in London, as well as the contract for the restaurant at the 425 Park skyscraper for more or less the same reasons. Furthermore, Business Insider quoted two former employees who said that workers routinely threw out entire boxes of produce from organic farms. Vegetables that weren't the right size or had even a slight blemish would go in the trash, as well as any

unused produce. They called this “farm to trash,” as opposed to “farm to table”.

A restaurant is not a schoolroom, and not everyone likes to be educated by a chef serving their idea of food. Imagine the opposite: a chef who opens a meat restaurant and claims their beef, veal, pork and lamb chops imitate the delicious taste of vegetables. They would be the laughing stock of the entire world.

We all have to face the fact that the world has become increasingly uncertain. Inflation, rising energy prices and political instability are already challenging the restaurant sector. This is not the time to follow fashion or to try to educate clients according to a chef’s “vision.” Those who have “visions” might want to see a doctor.

Ultimately, restaurants should take care of their clients, giving them what they want and not what their chef wants. Keep guests happy, and they will come back.

About LA LISTE

Based on the compilation of hundreds of guidebooks, thousands of media publications and millions of online reviews, LA LISTE offers the world’s best restaurant selection at your fingertips, wherever you go.

Kesar and Alphonso mango purée for ethical chefs

Alphonso

At Adamance, we want our purées to reintroduce you to all the pleasures of tasty ripe fruit, but we also want to let you in on their (and their producers’) secrets, so that you are proud to use them and pass on these fine stories to your customers.

With the Kesar and Alphonso mango , we blend two varieties to give a silky texture and a spicy and fully-flavored puree. With delicious, rounded notes from the Alphonso and complexity from the spiced flavor profile of the Kesar.

COFFEE CUP-DATE: WHAT’S BIG AND WHAT’S BREWING

In today’s increasingly competitive beverage market, coffee continues to edge its rivals, remaining the drink of choice for many. More than 166 million 60-kilo bags of coffee were consumed in 2020/2021, up from 164 million in the previous year.

However, while coffee might have deep-rooted and longstanding traditions, new trends, evolving technology and a changing consumer base continue to disrupt the industry.

In our focus report, industry leaders and experts shine a spotlight on the innovations driving and defining today’s coffee market, from specialty coffees and the growing role of the sommelier to the need to put sustainability at the heart of operations.

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THE MIDDLE EAST ON THE WORLD’S COFFEE MAP

With coffee embedded in local cultures across the Middle East, it should come as no surprise that coffee shops are increasing in number throughout the region. Nandini Roy Choudhury , client partner of F&B at Future Market Insights, reveals the latest developments in the industry, including new brands that are emerging on the coffee scene.

Used as a means to welcome guests, coffee is significant in the hospitality sector throughout the Middle East. For instance, in Saudi Arabia, good hospitality is considered genuinely “good” when a cup of coffee is offered. Popular coffee, known as “alqahwa,” is served with dates at events, social gatherings, weddings and other occasions.

The Middle East has stood apart from the rest of the world when it comes to taking measures to boost growth in the coffee market. Two years ago, the government of Dubai invested USD 35 million in building a DMCC coffee center. The 7,500-squaremeter space features an SCA training campus, a coffee-quality lab and cupping labs. It’s anticipated that the center will handle up to 20,000 tonnes of green beans annually, valued at USD 100 million.

Nowadays, an increasing number of coffee consumers are looking for coffee-brewing products that are certified. The coffee market is poised to grow at a CAGR of around 5 percent in the coming years, having experienced significant expansion over the past two decades. Thus, increasing

coffee consumption is positively influencing growth of the coffee-brewers market across the globe.

What are the latest trends in coffee?

The Middle East region has been a prominent coffee consumer for centuries. According to the International Coffee Organization (ICO), Saudi Arabian coffee imports rose by 42.8 percent between 2008 and 2018. Turkey witnessed growth of 192.8 percent, while in the UAE, the figure was an incredible 249 percent.

Penetration of numerous coffee products in the Middle Eastern market is encouraging awareness about coffee and its origins.

Regional coffee shops are upgrading their working standards and the quality of coffee they serve. The ever-expanding coffee culture of the Middle East, particularly in countries such as the UAE, Bahrain and Oman, is causing a shift in the behavior of younger generations, who are now gravitating toward coffee shops instead of consuming the beverage at home.

Rising coffee consumption at a global level is creating lucrative opportunities for countries in the Middle East to grow and export coffee. This is also pushing the trend of origin-specific coffees, as consumers across the world are demanding speciality and more premium coffees, shifting from instant coffee to more authentic varieties.

Popular coffee brands

The Middle East’s coffee market is highly competitive, with a number of local and global manufacturers dominating the market. Most coffee aficionados usually have around three to five specialty coffee roasters. Based on popularity, Arabica coffee beans provide a go-to coffee blend for any coffee lover. The availability of several Arabica coffee brands is pushing F&B outlets to choose the one that can supply the right blend to suit its consumers’ tastes. Some of these brands include La Colombe Corsica Blend, Stumptown Coffee Roasters, Hairbender Whole Bean Coffee, Death Wish Coffee Co. Whole Bean Coffee, Peet’s Coffee Big Ban Medium Roast and Equal Exchange Organic Whole Bean Coffee, among others.

The coffee market has witnessed a drastic shift from traditional coffee shops to advanced or modern coffee shops, with automatic coffee vending machines and customized service techniques. This is linked to the disposable income of consumers, especially in countries like Saudi Arabia and the UAE, which in turn boosts the market.

Most well-known coffee manufacturers have intensified their R&D efforts in order to develop niche and innovative products based on the requirements of the end-user industry. Measures they are taking include expanding and building new coffeeprocessing plants, upgrading existing coffee-processing units and installing stateof-the-art coffee-drying equipment and constructing wastewater treatment plants.

In 2021, the Al Quoz-based coffee roastery RoR announced the expansion of its product range by 300 percent, taking its total offering to 20 different single origins and four different blends. The launch of the new blends came after the UAE witnessed a sharp

rise in the number of cafes and takeawaycoffee outlets. Two of the new origins, available from August, were sourced from the Cauca region in Colombia, two from the Tarrazu region in Costa Rica and two from North Sumatra, Indonesia. Adding to the new selection were origins from the Cerrado Mineiro and Chapada de Minas regions in Brazil, as well as origins from the Santa Ana region in Salvador.

In recent years, Saudi Arabia has become one of the fastest-growing coffee markets in the Middle East. Coffee is a traditional drink in the region, opening the door to franchise opportunities for worldrenowned and local brands.

For instance, Grano Coffee was founded in 2016 with a simple mission: to serve the best coffee in the most comfortable environment. It provides a unique and stylish ambience for its customers, with comfortable sofas, mouth-watering snacks,

an extensive coffee menu and wireless internet access. Furthermore, the brand switched from providing customers with traditional desktop computers to more convenient laptops.

Café Liwan, owned by pioneering coffee enthusiasts, is a Saudi chain that cleverly combines Western and Middle Eastern flavors. Developed around Middle Eastern culture, the concept offers caffeinated and decaffeinated cold and hot drinks, as well as sumptuous pastries, delectable sandwiches and traditional drinks from the region, such as Arabic coffee.

Looking ahead

Using freshly ground high-quality beans and knowing how to make the perfect cup of coffee are fundamental to success, as coffee is directly linked to emotions. The Middle East has developed a keen passion to elevate coffee exports globally, and in years to come, creative entrepreneurs are expected to push market growth by remaining ahead of the trends.

Most well-known coffee manufacturers have intensified their R&D efforts in order to develop niche and innovative products based on the requirements of the end-user industry.

One thing is for sure; the region is a leading player on the world’s coffee stage, and the spotlight is set to shine on it for years to come.

futuremarketinsights.com

HOW TO MAKE YOUR COFFEE SHOP STAND OUT

Demand for specialty coffee is no longer limited to a small minority. A greater percentage of coffee enthusiasts are drinking specialty blends in coffee shops around the world, and brands are starting to put a face and name to their producers and the conditions in which they work, as well as the environment in which beans are cultivated. Most cafés have set the bar higher when it comes to the beverages they offer, and this has been accompanied by a level of social responsibility. It is commonplace for coffee shops to display their coffeebrewing methods, thereby taking their clients on a journey from bean to cup.

Forming an important part of the F&B industry, the coffee segment needs no introduction. And with new concepts and products arriving in the market thick and fast, customers are increasingly looking for quality and traceability. Nagi Morkos, founder and managing partner at Hodema consulting services, identifies the differentiating factors of a successful coffee shop.

A great deal of attention has also been put on food. While international chains that opened in the past decade usually offer basic items, more recent concepts tend to serve a well-balanced menu of drinks and dishes.

Décor, décor and more decor But successfully catching the eye of the consumer is not only down to what’s in the mug or on plate. What really counts offering a unique café experience, and that extends to visual identity. Owners are putting more effort and creativity into their interior design and are shifting to more chic and less brash-looking outlets, with Instagram-friendly equipment on

display. This is not a huge surprise, since social networks run the show today more than ever before.

Dose Cafe and Caf Café, which have outlets in KSA, Kuwait, Qatar and the UAE, have opted for a modern look, while the chain %Arabica has chosen a white and minimalist vibe. The 15 Overdose outlets in Saudi Arabia give star billing to their baristas and different types of coffees. With its 23 shops in the UAE, created by the team behind London Dairy Café, LDC Kitchen and Coffee boasts a chic New York brasserie atmosphere, as does Flat White in Qatar, with its wooden furniture. Saudi-born Cupa Gahwa remains true

to its roots, serving Arabic coffee in traditional tableware. To stand out in this highly competitive industry, some have also selected a theme for their venue, with everything from arts, sports, music and even food preferences, such as vegan or keto products.

Local to the core Another significant change in the last few years is the emergence of locally grown concepts. Gulf countries, where American-style chains had been going strong for a number of years, are now witnessing a shift toward outlets with a local feel to them, and there’s a large variety to choose from. Some are

Gulf countries, where American-style chains had been going strong, are now witnessing a shift toward outlets with a local feel to them.

In collaboration with

standalone or small chains, ranging from Western concept replicas to orientalstyle venues, and can be full-fledged outlets (with more than 60 seats), popups, kiosks or trailers. The newbie is the espresso bar, which usually operates inside retail shops (car showrooms, fashion retail, tech hubs and business incubators).

Specialty coffee lovers from KSA, Kuwait, Qatar and the UAE, and others who have always enjoyed trying new places, are supportive of the trend and are gradually shying away from big international names. One of the reasons why the move has been swift is the introduction of stringent

import regulations and well-established importers, which have given café owners easier access to sourced beans.

There are some aspects to improve, however. Many medium or large outlets do not really make good use of their space and equipment. Perhaps they could be inspired by other countries, where brands create academies to organize workshops or provide their brewing methods. Outlets which have a roaster on site could also sell their products to other coffee shops.

In short, the possibilities are endless, and things are generally brewing nicely. hodema.net

WHAT’S TRENDING IN COFFEE ACROSS THE MIDDLE EAST?

The Middle East is considered to be the cradle of coffee consumption. Naim Maadad , chief executive and founder of Gates Hospitality, takes us on a coffee-infused journey to discover the latest trends in this favorite beverage that are defining the region.

According to studies, the UAE — Dubai in particular — has long been the coffee hub of the Middle East. It's no secret that the coffee culture is booming, and all major branded coffee markets are expected to flourish in the coming years, with huge growth opportunities. From modern cafes to traditional oriental shacks, coffee is taking the market by storm.

The Middle East and coffee Strong coffee is very much part of our way of life in the Middle East. It is considered customary when welcoming guests, and all generations enjoy drinking a traditional cup or two.

I have to say that there is something about the Middle East that makes it particularly appealing, not least its coffee-rich lifestyle, which predates coffee culture in Europe. Historically, coffee was known as "gahwa," an Arabic expression. Although coffeedrinking etiquette in the Middle East is complex and deep-rooted, the social nature of coffee is simple in most parts of the world. Due to its unique customs, the Middle East has long stood out from the rest of the specialty coffee market. The increase in the variety of coffee machines is also driven by cultural change, local effects abroad and marketing of specialty coffees.

Types of coffee

Specialty coffee shops have grown in popularity in the Middle East. Among the world's most innovative coffee hot spots, the region offers large chains the opportunity to boom in multiple markets. As imports increase and the country's new technology gains traction, its market share is increasing. Middle Eastern cafés are witnessing a rise in several specialty coffees, including soya bean latte, white latte, ash latte, caramel coffee, juicer and blood-free drops.

Today, consumers in the Middle East are paying greater attention to coffee reviews, as well as everything from barista training to coffee varieties and equipment.

Coffee shops

The Middle East boasts a long and thriving coffee scene, with cafés serving everything from micro-roasted Arabica to the traditional "Arabic gahwa," which comprises roasted coffee beans (light or dark) roasted and flavored with cardamom, saffron and other spices. Today, consumers in the Middle East are paying greater attention to coffee reviews, as well as everything from barista training to coffee varieties and equipment.

Trends

One of the most important developments in coffee is nitro. Made by steeping coffee grounds in cool water for around 12 hours, nitrogen is then added to create a bloodless nitro coffee, with a creamy texture and filling.

Other trends include floral cafés, perfect for fans of instagram, and the coffee siphon technique, which involves extracting coffee from fine glass chambers using an elegant vacuum process.

The Chemex manual glass pourer is the perfect addition to specialty coffee shops. Using a paper filter, everything is homemade, which reduces coffee oil and yields a delicious drink.

Another trend is the unique Spanish latte. Sweeter than a regular latte, the Spanish version is made from a combination of condensed and steamed milk.

Cafés are experiencing a resurgence in popularity due to the fact that highly savvy shoppers and tourists are falling in love with artisan cafes, aperitif spaces and coffee products. Every year, the hybrid coffee culture continues to grow, and coffee shops and roasters have become popular places for business meetings and relaxation. The Middle East has a fusion coffee lifestyle: the traditional Arabic way of life and Western sensibilities. The younger generation truly loves specialty coffee in every respect: the product, the experience and so forth. In a much younger and more curious specialty coffee market, customers approach coffee menus with an open mind.

gateshospitality.com

What are the latest coffee trends?

The Middle East and North Africa market is following Europe, the U.S. and Asia slowly but surely. Today, commercial coffees and the classic preparation method (espresso-based coffees with milk and sugar) are still the norm. However, that’s starting to change.

The most recent trend we’ve seen is a population with disposable income who are looking for coffees that are more in line with what we’d characterize as “specialty.” They’re seeking a rounded and balanced cup or distinctive tastes, such as fruits and florals, as well as pleasant acidity or a distinctive mouthfeel. Typically, these newer specialty coffees are sourced as micro lots that come from smaller farms and utilize specific and more costly processing methods (e.g. washed, natural, honey-processed, anaerobic techniques).

Lockdowns caused by the pandemic were partially behind the boom in “inhome consumption,” which was a major catalyst for specialty coffee and its related preparation methods, including V60, French press and so forth.

In parallel, we are noticing a spike in cold brew consumption.

Sucafina seeks to drive the industry forward through technology, agronomy, finance and logistics. How has modern technology affected the coffee industry?

Thanks to modern technology, the coffee industry has evolved in all aspects. These changes can be seen in production right

COFFEE BREAK WITH SUCAFINA

Imad El Karkafy , senior trader at Sucafina, discusses coffee trends, the technology impacting the industry and Sucafina’s sustainability pledge.

the way through to roasting, brewing and online distribution. A few real life examples would be Cropster, ProfilePrint (digital food fingerprint), Farmer Connect and Trade in Space.

Today, technology allows the producer to monitor its quality, yield, soil and many other key factors that enable the fine-tuning of the coffee production cycle. The same is applicable to roasters and even to final consumption. We can standardize roasting, create online brewing and traceability information, online ordering applications, self-serve kiosks and more. Technology also helps to enhance transparency and enable data sharing, which helps to build strong bridges between farmers, roasters and end consumers. With such innovative modern technology and approaches, farmers in the industry can earn more, roasters can standardize their business practices and consumers can see live updates on the whole supply chain at all stages.

The most recent trend seen is a population with disposable income looking for coffees that are more in line with what we’d characterize as specialty.

How is Sucafina implementing its strategy to tackle sustainability issues faced by global coffee production?

Sucafina supports the objectives of the UN Sustainable Development Goals (SDG). We are directly contributing to 15 of the 17 SDGs

through all our sustainability actions and initiatives. We have defined three main goals for each of our key strategic pillars, as well as actions and KPIs, so we can monitor our progress year on year. Our three main goals and the key strategic pillars are:

• Investing in farmers: building capacity to improve farmers’ prosperity, increase responsibly sourced coffee production by training farmers and increasing traceability in our supply chain.

• Caring for people: enhancing employee health and safety, well-being and career development, respecting and promoting human rights, and supporting our communities.

• Protecting our planet: conserving water resources, reducing carbon emissions and preventing deforestation in our supply chain.

Premiumization is a determinant factor in the coffee industry; how can a coffee brand achieve it?

Indeed, premiumization today is a necessity for survival. The increasing interest in high-quality beans around the globe is remarkable. But it’s not the only thing consumers are looking for. Nowadays, it’s not enough to have a premium cup of coffee; protecting farmers’ livelihoods and our planet are also priorities for consumers. Enhancing traceability, sourcing responsibly and delivering biodegradable coffee packaging is becoming the new norm in terms of communicating brand value. sucafina.com

A BREW WITH THE COFFEE EXPERTS

To find out what’s new in coffee, we spoke to four industry professionals who brought us up to date on all things related to this most popular of brews, from machines and market trends to the true meaning of the "coffee sommelier" role.

with customers every day, but they are still there to help serve, sell and communicate the message of coffee, which has traveled across the world.

What makes a great barista?

Milk alternatives

Milk alternatives are very popular these days. Almond milk is at the top of the list, especially in my native Egypt, followed by oat milk.

SHERIF ABDELRAHMAN

Generally, baristas working in coffee shops or coffee bars and operate commercial espresso machines. While their job may sound simple, commercial espresso machines range in levels of difficulty; some are manual and require immense skill training.

When selecting which milk alternatives to offer, coffee-shop owners need to keep an open mind and go with what people prefer. As long as the non-dairy product acts in a similar way to its cow’s milk counterpart, it should work well in all items on the menu.

Role of a coffee sommelier

Most sommeliers use the cupping process to taste, evaluate and score their coffees: in some cases, as many as hundreds a day! Sommeliers may not come face to face

A good barista will have a strong memory and remember recipes for popular drinks. A great barista is the one who forges a relationship with their customer, so that they become a regular client.

Most importantly, a genuine smile goes a long way in the world of coffee.

Consumers tend to choose to drink milk alternatives primarily for their taste, followed by health reasons and sustainability concerns.

Some homegrown brands have entered the milk-alternative market or are looking to do so with offerings that try to replicate the properties of cow’s milk as closely as possible.

ANTHONY (ANTRANIK) BEDOYAN Founder and CEO GOLDENGOOSE Fz LLC Antonybedoyan

The difference between a coffee sommelier and barista

A coffee sommelier must earn their title by completing courses and gaining certifications. They are more knowledgeable about the coffee beans; it is not mandatory for them to have the technical skills to prepare a cup of coffee.

In contrast, baristas are more into the technical side of things, utilizing coffee machines to prepare coffee for customers. However, nowadays, the level worldwide is becoming very advanced, with some baristas earning the title of “coffee sommelier.”

Specialty coffee

Specialty coffee is on the rise. Covid-19 was one of the main factors behind a growing

number of coffee consumers brewing their own coffee at home. As they gained knowledge in single origins, the market began to show signs of growth. When it comes to coffee, consumers always follow a pattern, and social media plays a huge role in promoting trends, as we have seen with specialty coffee.

Favorite products

I don't have any preferences when it comes to coffee machines. Each piece of equipment or tool aids the coffee-making process. You just need to choose the right beans and the best method to make the most out of them.

My coffee machine of choice is the espresso machine. I prefer a dual-boiler system and a PID temperature controller.

BRANISLAV BERONJA

Brand manager – MEA, SCA authorized trainer Cafes Richard branislavberonja

In vogue

Instagrammable items have become a firm fixture on coffee-shop menus everywhere. Consumers are looking for an experience that goes beyond taste to include the visual aspect and presentation of what they order.

Nowadays, consumers are more educated when it comes to coffee. With black coffee being the most consumed kind in the world, true coffee italics are looking to enjoy the full flavor of their coffee without any additives, such as milk, cream or flavors.

Preferred products

Lately, I’ve been using a cezve/ibrik to brew coffee. Brewing high-quality singleorigin beans using this traditional method never fails to deliver a great result. I recommend others to give it a go.

Espresso machines

You can’t go wrong with a good espresso machine with temperature and pressure controls. It is a versatile piece of equipment that allows me to experiment with innumerable recipes and get the best out of the beans I’m using. So even at work, I can play and have fun!

CLEIA JUNQUEIRA

Head of coffee Coffee Planet

Sustainability

The word on everyone’s lips is “sustainability.” Indeed, sustainability lies at the heart of what we do at Coffee Planet, and we are always looking for ways to support the environmental effort, such as compostable or recyclable packaging. We work with companies who take sustainable actions toward a better environment, such as the Bean and Beyond Projectwhich collects our coffee rusk and grounds and uses them in the harvesting of mushrooms.

After the valorization of single origins over the years, the infinite possibilities of a blend are back, with more transparency than ever. The Fine Robustas are finding their place in the market because of climate change and the reduction of arabica. Some coffee roasters have been using it as single origin.

Machine lust

Coffee is a cultural beverage, and preferences vary depending on location. Similarly, you will find different equipment used in different parts of the world. Here, in the UAE, the market leaders are V60, Chemex and AeroPress.

When I’m making espresso, the Victoria Arduino Black Eagle never lets me down. For a brew, I use the Moccamaster, while at home, my favorite is the V60.

Brazilian coffee

I love creating blends, because I have the flexibility to use different origins, processes and/or variations. Coffees from Brazil are an excellent base for starting a blend. They are sweet, smooth and well balanced.

COFFEE TRENDS TO WATCH IN 2022

The innovative coffee industry continues to gain momentum due to the everevolving technology that enhances the unique nuances of your favorite bean. The introduction of new techniques, plantbased milk, fair trade and sustainability keeps coffee aficionados returning for more, and the centuries-old drink keeps getting better and better!

Interestingly, coffee is believed to have been discovered by a shepherd in Ethiopia in the ninth century. The shepherd noticed that his goats were full of energy after devouring the beans, so he tried them and shared his energetic findings with local monks!

Coffee drinkers worldwide want the economy surrounding coffee to be humane and environmentally friendly. Not only are consumers keen to see that production is transparent, but growers, harvesters, producer and sellers are committed to fair-trade practices outlawing child labor, ensuring equal pay and planet-friendly packaging.

Over 2.5 billion cups of coffee are consumed worldwide daily, with volumes second only to water consumption. Christian Salloum , founder and managing director of BrandPortunity Hospitality Consultancy, outlines the trends disrupting the coffee industry and what consumers are looking for.

The coffee sector in the Middle East and Africa remains buoyant; Mordor Intelligence predicts that it will grow at a CAGR of 7.5 percent between 2022 and 2027.

2022 coffee trends

1-Health-conscious coffee

Consumers are becoming more health aware. As one of the most consumed beverages, coffee production houses, such as Purity Coffee, strive to maximize the health benefits by adding antioxidants and other health-boosting nutrients to their defect-free, specialty-grade blends. Many producers are also growing their coffee under strict organic principles. You’ll have no doubt seen an impressive increase in coffee alternatives, like matcha and masala lattes.

2-Coffee tourism Coffee tourism allows travelers to explore the rich history and culture surrounding world coffee. It’s thought that coffee farms will become increasingly popular holiday destinations for millennials in 2022. Many coffee-producing countries, such as Brazil, Columbia, Costa Rica, Ethiopia, Guatemala

and Kenya, are beginning to introduce coffee exploration holidays to diversify and increase their economic potential.

3-Nitro cold brew coffee

Nitro is officially the hottest thing in cold coffee. It was created over a decade ago and continues to grow in popularity, so much so that it's the most requested coffee after latte in Starbucks. It is simply a cold brew coffee infused with nitrogen, an odorless and colorless gas, through a pressurized valve. The result is a sweet, velvety and foamy coffee that’s deliciously smooth and creamy. Many cold brew lovers are making their nitro cold brew at home.

4-Snapchill™ coffee

Snapchill™ has patented technology to brew its coffee hot and chill it instantly. Hot water is the best way to extract the most intense flavors from ground coffee. Snapchill™ captures these beautiful flavors instantaneously and seals the coffee in a can to lock in all the incredible brewed tastes and delicate aromas. It's a new trend, and it's booming.

5-Bottled coffee

Bottle coffee is an easy, go-to refrigerator staple due to its long shelf life, strong taste and caffeine punch. The cold brew coffee is prepared by submerging coffee beans in cold water for at least 12 hours. This slow process makes the brew highly caffeinated, smooth and more concentrated than its regular counterpart. You can drink it black or add milk or cream. The best thing is that you can order online, so you never have to stand in line again.

6-Koji fermented coffee

The Aspergillus oryzae fungus breaks down complex carbohydrates and proteins into amino acids, fatty acids and simple sugars. Koji fermentation is a technique that has been used in Asian cuisine for centuries. It's found in many products, such as sake and soy sauce. One of the most notable attributes is the additional sweetness that develops within the beans. The best thing is that the invention has the potential to help bean farmers earn more sustainable profits and transform ordinary beans into noticeably higher-quality products.

7-Quality blends

Cupping coffee is the process of profiling coffee so that you can understand your preferred single origin. By comparing coffees, you can differentiate between the various qualities of different countries. You’ll learn about the aroma, acidity, body, flavor and all-important aftertaste.

Coffee-producing countries are beginning to introduce coffee exploration holidays to diversify and increase their economic potential.

8-Energy-Efficient Coffee Shops

Eco and sustainability are buzzwords that will continue to be talked about in the future. Many businesses, including coffee shops, are doing their bit to protect the environment. Reducing global carbon footprint is essential for the survival of our planet. Micro cafes strive to reduce their emissions and produce less waste from packaging to single-serving coffee products.

9-Milk alternatives

All sorts of delicious milk alternatives are available on the market, including oat, coconut, almond and soya. Most coffee shops offer delicious non-dairy alternatives; the entire plant-based industry is going from strength to strength to meet consumer demand in this arena.

10-Coffee subscriptions

Coffee subscriptions found their footing during the pandemic. Home delivery coffee is easy, cost-effective and great fun! Consumers enjoy having new and exciting blends delivered to their doorstep.

Adapting to the ever-changing preferences and tastes of the coffee consumer is easier said than done. However, by keeping an eye on trends and being open to new ideas,, you can always generate new opportunities for your brand. Design your space smartly, make sure your menu stays relevant and invest in high-quality equipment. This will put you in good stead to evolve in accordance with your customers’ tastes. brandportunity.com

WAKE UP AND SMELL THE COFFEE MACHINES

With specialty coffee being one of the fastest-growing markets in the world, Natalya Latypova, director of projects and F&B consultant at GLEE Hospitality Solutions, explores this growing trend and the equipment that’s making waves across the market.

Coffee is arguably the most culturally significant and heavily consumed beverage in the world after water. Historically, coffee cultivation and trade began in the Middle East, sometime around the 15th century. Within a century, it had spread to North Africa and reached Turkey. By the 17th century, the earliest coffee shops emerged in Europe, and slowly, the trend reached North America.

In our modern world, over 2.25 billion cups of coffee are consumed every day. According to the International Coffee Association, 66 percent of Americans drink coffee, putting it ahead of any other prepared beverage consumed in the country.

Trends Global coffee culture has witnessed a fusion of several different trends — such as artisan Italian cappuccinos, viral concoctions like Dalgone coffee and even guano-based coffee beans from Indonesia — hitting the mainstream. The growing demand for specialty coffee has, in turn, spurred a rise in the quality and versatility of coffee machines used by coffee shops to cater to this evolving global trend.

The coffee boom Coffee concepts are booming worldwide. According to Brainy Insights, the global specialty coffee market is expected to

grow from USD 53.67 billion in 2021 to USD 152.69 billion by 2030, a CAGR of 12.32 percent. Increasing American specialty choices and the popularity of specialty coffee among customers are expected to have a positive impact on demand. In light of these factors, a higher quality of machine and grinder is required to handle the processing of these specialty coffee beans.

Quality coffee equipment is one of the main proponents in the trinity of creating a good cup of coffee —alongside water quality and the skills of the barista. According to a report published by Mordor Intelligence, the coffee machine

market was valued at USD 5.11 billion in 2020, and is expected to reach USD 6.36 billion by 2026, resulting in a CAGR of more than 4.5 percent during the forecast period.

Coffee machine champions

Brands such as La Marzocco, Synesso and Slayer are market leaders when it comes to specialty coffee machines. Indeed, these names have served millions of customers at one or more of the world’s coffee-shop powerhouses, including Starbucks and Costa Coffee. Customization has also become trendy, with companies like La Marzocco offering a wide range of colors and finishes to suit the image and style of the coffee shop. In terms of design elements, brands such as Faema are producing more retroclassical machines that many coffee houses are now seeking to complement their own individual style and aesthetic. Other companies that have capitalized on the unique design aspect include Mavam and Modbar, a firm that has focused on its built-in counter and under-counter coffee machine ranges. These machines follow the trend of clean lines and minimalistic interior, often blending into the counter.

Manual brew

It should be noted that some coffee shops have opted for the manual

brew process, with progressive trends observed in this niche as well. Manual brewing is a traditionally time-consuming and technical process, often requiring excellent barista skills. When placed in the environment of a busy coffee shop with a high volume of clientele, it can sometimes prove challenging for coffee shops to strike a balance between volume and consistency, as every manually brewed cup takes in excess of five minutes to be prepared correctly. However, companies such as Poursteady have provided solutions in this arena by developing machine systems that can brew up to five cups simultaneously, dramatically increasing the output quota and reducing the total waiting time.

The surge in demand for specialty coffee has ignited an industry that understands the intricacies of the specialty coffee brewing process.

More than the brew

We must acknowledge the fact that brewing is only one aspect of the entire process, and additional steps, such as bean grinding, are also as important for the final product. Coffee shops can achieve a better grade product

In collaboration with

by investing in quality grinders and premium coffee grinder suppliers, such as the Mahlkonig and Victoria Arduino product ranges. For those seeking a more affordable range, the Italian company Eureka boasts a vast product range that can cater to every single coffee shop , whatever their budget.

To conclude, the surge in demand for specialty coffee has ignited an industry that understands the intricacies of the specialty coffee brewing process. Every step, from grinding to brewing and final presentation, is supported by a host of machines that can extract the full potential of the final brewed product. Coffee houses are now in a position to engage with a global supply market that can provide the perfect machine to match their volume requirements, interior design aspects and quality control.

Whether operating as a global chain or local specialty barista, the standard of coffee machines can be individually tailored to maximize the customer experience at every stage. Coffee shops will acquire coffee machines that are trending at their respective level, and if executed correctly, they can provide a product/level of service that is in sync with both client demand and B2B technology.

gleehospitality.com

A QUICK GUIDE TO LAUNCHING A STARTUP

When the going gets tough, the tough get entrepreneurial. Small businesses are the lifeblood of an economy, and with the Covid-19 pandemic reimagining the global landscape, a record number of startups have emerged.

In 2020, more than 4.4 million new businesses were created in the U.S. — the highest on record. This marked an increase of 24 percent on 2019 figures, according to Census Bureau. France and Dubai both saw a 20 percent increase on 2019, while Companies House reported a 13 percent increase y-o-y in the United Kingdom. So, in this post-pandemic era, how do you launch a startup?

Research, listen, adapt As with every launch, a startup needs to carve out its place in the market and carefully define its USP. In a post-Covid-19 world, it is essential to really understand the mindset of clients and be flexible to adapt to their changing tastes.

In the days where it was commonplace for clients to sign a 12-month contract with a supplier and run the risk of the supplier overpromising and under-delivering, today’s startups work in a more dynamic environment. Akin to a rolling 30-day subscription model that we are familiar with in our personal lives, startups that offer a flexible approach aligned with the peaks and troughs of their clients’ operations are more likely to appeal to businesses as they deal with ongoing uncertainties.

Be nimble with startup finances

While it can be tempting to spend a significant amount on branding and business collateral, think about what you’ll actually need to get started. Develop streamlined launch assets, such as a brochure website, email address, e-business card and some good headshot or product photography, and develop this further as your cashflow improves. Free tools, such as Canva, offer the ability to create a logo and branded templates for everything from social media to new client pitch decks.

As with every launch, a startup needs to carve out its place in the market and carefully define its USP.

Industry passion and presence

It goes without saying that any startup should have passion for the industry they’re operating in. Nowhere is this more true than in the hospitality industry.

Keep abreast of industry trends and guide clients. Sharing your knowledge via thought-leadership articles, blogs and podcasts is a great way to become an authoritative figure in your industry, promoting your business and enhancing

influence. Amplifying this content through social media, complemented by your own experiences of the industry, can help to showcase this passion.

Nurturing your network

Growing and developing your network is essential to becoming known and respected within your industry. Keeping in touch with trade media relevant to your industry and sharing informative news and trends builds a great relationship. Furthermore, these outlets are more likely to support you with coverage of your business launch.

Attending targeted networking events will undoubtedly open doors to new opportunities. By being a guest speaker at events, guest lecturing at universities or mentoring, you can share your knowledge while developing your network.

Collecting endorsements

Endorsements from industry figures are highly valuable, so make sure these appear on your website and social media channels in the launch period. As your business evolves, collect client testimonials and develop case studies to validate your services. Also, don’t shy away from applying for relevant startup awards to further bolster your business. gohalo.co.uk

The ancient Chinese philosopher Sun Tzu famously said: “In the midst of chaos, there is opportunity.” Ashleigh Donald , co-founder of Halo Business Consulting, considers how this mantra applies to hospitality startups in our post-pandemic world.

PERFORMANCE MANAGEMENT REVOLUTION

We live in a real-time world where news is instant and feedback arrives in seconds. When we dine at a restaurant and stay at a hotel, our response to the experience is immediate. With this is mind, employees expect to receive regular updates regarding their performance.

If we want to attract and retain the best and brightest workforce, we need to understand the world they live in, which is often quite different from the world the company and its managers grew up in. Time changes rapidly, whereas companies don’t; they frequently hold onto old practices and systems that worked for many years, and they are slow to adapt and adopt new ways of doing things. Management must understand the needs of the new workforce; it is more fluid than ever, often with many employees completing part of their jobs remotely.

Annual reviews: a flawed system The performance evaluation process is riddled with complex forms that are meaningless, asking the evaluator to decide if an employee’s work is excellent, good, fair or poor. This is a fundamentally flawed system, and I’ll tell you why.

If a staff member’s performance is falling below standard, you immediately begin a process that begins with a one-toone discussion with the team member concerned. Assuming that there is no change or improvement then a more serious, recorded conversation takes place. Finally, if there is no change, the suitability of the individual is stringently reviewed and remedial action is taken, which can vary from reassignment, intensive training or termination. In short, a company cannot afford to wait until the year end.

Annual reviews were first created to reward performance that exceeded the expectations of a person in their role or to recognize an employee’s contribution to

Time changes rapidly, whereas companies are slow to adapt and adopt new ways of doing things.

the business. It was a tool for monetizing the value of the person’s contribution. This brings us to the ever-difficult challenge of money and what further rewards an employee should benefit from after their years of service. In my mind, there are four types of “money.”

1. Inflation balancing

2. Loyalty rewards

3. Increased responsibility compensation

4. Exceptional contribution rewards (I do not consider commission within the scope of performance evaluation, as commission is contractual and follows its own set of rules.)

Inflation balancing should be standard practice in every company. Annually, all salaries are increased to align with inflation. This is compensated for by the increase in the selling price of products and services in line with the market conditions. Employees should automatically and unequivocally receive the amount identified.

Loyalty rewards refer to the work anniversary of an employee. If the employee has committed a year of their life to the organization, this should carry a reward, such as an invitation to select an item of their choice within a value bracket. Created by the company, these gifts could include cash, paid time off and similar benefits.

Increased responsibility compensation is straightforward. If the employee has been given a higher level of authority and responsibility, they deserve to be compensated accordingly.

Exceptional contribution awards are presented to employees who have made outstanding contributions to the organization.

With all of the real money off the table, what is the value of performance evaluations? Not so much. Simply, assign tasks, track progress and results, and you have performance management. It will save your business massive amounts of anxiety and stress, and removes a heavy cloud from looming over the company. Stop wasting precious resources on mindless evaluations and focus on the work that needs to be done on a daily basis, making customers happy all of the time. done.fyi

According to Mark Dickinson of DONE! Hospitality Solutions, annual performance reviews are a thing of the past. Here, he reveals how to recognize and reward employees the right way.

WHAT’S BEHIND ESG IN TOURISM?

The number of governments and businesses introducing environmental, social and governance (ESG) frameworks and principles has grown significantly in recent years. But what are the implications of ESG specifically for the tourism industry? Richard Stolz , principal at Roland Berger Middle East's transportation, tourism and logistics practice in Dubai, provides a pragmatic overview of the latest ESG practices in the sector.

It has become evident that ESG is a hot topic in the tourism industry, with several emerging trends evident. Furthermore, ESG and sustainability are becoming key metrics for ranking touristic destinations.

For example, the latest ranking of the Travel & Tourism Development Index 2021 (TTDI) published in May 2022 by the World Economic Forum lists “Travel and Tourism Sustainability” as one of its key pillars for determining the attractiveness of tourism destinations. The report highlighted key environmental and sustainability challenges faced in the MENA region, which include water shortages and air pollution. Economies in Europe and Eurasia are world leaders in environmental sustainability, accounting for more than half of the countries in the TTDI that score above average for this pillar.

The following provides an overview of the emerging themes and trends for ESG in tourism.

Environmental trends

There is growing consumer awareness when it comes to assessing the environmental impact of travel. As a result, companies in the tourism industry are aligning with this shift. Transport corporations, such as airlines and cruise

companies, face increasing demand for sustainable and alternative fuels to reduce their carbon footprint. Many have already pledged to reduce it. Moreover, countless hotels have introduced energy efficiency and recycling programs to their operations.

Key environmental and sustainability challenges faced in the MENA region include water shortages and air pollution.

Social trends

New touristic destinations are focusing on investments in local communities through supply-chain localization - for example the promotion of local F&B production and educational programs that support the prosperity of specific regions. Furthermore, a renewed focus on society/social responsibility has been explicitly witnessed in relation to the workforce, gender, diversity, community, geopolitical matters, human rights and equal pay. This can be observed through financial commitments from companies, which provide, among other things, aid for youth in communities impacted by natural disasters.

Governance trends

The industry is witnessing overall improvements in sustainability reporting and transparency, especially for major tourism enablers, such as airlines and hotel chains. These players are leveraging international standards, certifications and guidelines on sustainable tourism (e.g. UNGA sustainable tourism resolutions). improve their governance.

Going forward

It is important to accept that ESG is here to stay. Key players in the global tourism sector have already embarked on the journey to adjust strategy, business and operating models accordingly. Further, growing consumer awareness on the impact of travel on nature and communities will increasingly influence travelers’ decisionmaking when deciding how, where and when to travel. Therefore, businesses and governments in tourism need to be aware of the chances and opportunities ESG policies offer to eventually cater to shifting consumer demands and help ensure longterm success.

rolandberger.com

Traditional broadband is limited in coverage, bandwidth and overall experience. It also comes with a pricey installation and data charge. Now, imagine mobile WiFi as a service: providing a highquality, SIM-free service.

The pandemic had an unexpected effect on the socio-economic system worldwide. While we all knew that things wouldn’t go back to normal, we weren’t expecting a new normal.

Increase in WiFi usage

The evidence is in your hands! Check your screen time today, and I’m almost certain that it’s higher than last week, last month and last year. Yes folks, the lifeline we now call our mobile device is a key factor that has changed the way we live in today’s “new normal.” It has become so important that it’s no longer at the bottom of Maslow’s hierarchy of needs; rather, it’s with the things we deem a necessity at the top of the pyramid. The average time a user spends on WiFi compared to cellular data has increased by a doubledigit percentage every year since 2020. If this traffic was to be accounted for by a cellular network, the cost to a user would significantly increase and their telecommunications bill over a 12-month would be comparative to purchasing a small car.

THE NEW NORMAL OF MOBILE WIFI

Countless studies have tried to value, quantify and justify the growing global reliance on WiFi. We have seen WiFi broadband accountable for driving an entire nation’s performance. Telecommunication organizations have, of course, benefited but have also improved, offering a great variety of products and services, with customer satisfaction and intense competition key motivators in the game.

The average time a user spends on WiFi compared to cellular data has increased by a double-digit percentage every year since 2020.

The digital era

Digital technology has been enhanced; our dependency on it is at an all-time high. The top 50 companies listed on the New York stock exchange are all innovative, technically advanced organizations. We now do everything online, from meeting with colleagues to scheduling our medical appointments. With this in mind, customers have come to expect a level of service that mirrors the pace of their daily lives.

The touchless approach has witnessed rapid growth over the past 24 months. All industries have taken stock and implemented measures in accordance with their business; who would have thought that a QR code would be so relevant? Nowadays, you can’t order a meal without scanning a code to view a menu. You can’t even board an aircraft if you don’t have a health passport with a QR code on it!

Travel and tech

The travel industry, very usually the first when it comes to exciting innovations, has well and truly become touchless. You can book, check-in, print a luggage tag and proceed through immigration without having to speak to or touch another human. This wasn’t as widespread prior to 2020, with airlines reporting a sharp increase in the number of passengers using their web/app platforms. Gone are the days when a passenger would visit their local travel agent to discuss times, schedules and prices to travel overseas. This is because modernday consumers value and even demand flexibility: the flexibility to change what they want, pay how they want and do anything when and how they want. In order to achieve this, a reliable WiFi broadband connection is necessary.

From health passports to touch-free checkin, reliable WiFi is a must for travelers who put connectivity high on their list of priorities, as Dr. Jassim Haji , president of Global Artificial Intelligence Group, explains.

CHARLES AZAR

Master pastry consultant

Charles Azar Consultancy Services

charlesazar.co

Charles_azar

Healthy and organic

The focus is on organic, nature and health. In fact, many chocolatiers are innovating in this direction. Organic chocolate is

5CHOCOLATE MASTERS SPILL THE BEANS

From vegan to sugar-free, chocolate has evolved to suit all kinds of tastes and dietary requirements. Here, five well-known pastry chefs and chocolatiers reveal their go-to brands and what’s trending in the market.

experiencing a real boom. Some products are combining all three elements. Indeed, the fusion of chocolate, spices and plants is exciting, such as chocolate with Espelette pepper: a classic. In addition, new spices that are more subtle in flavor are appearing in the market. These include chocolate with ginger and chocolate with cumin, anise and/or cinnamon.

Cuba from Cacao Barry Knowing which chocolate to select greatly depends on the type of dessert I’m working on. For a fruity and floral creation, I usually go for dark chocolate, namely Saint Domingue 70% from Cacao Barry.

For an intense cocoa taste, Cuba 70% from Cacao Barry is a great choice thanks to its toasted and woody aroma.

KARIM BOURGI Co-founder

KAYU- CALLA- PIKADO karimbourgi.com karim.bourgi

Valrhona in the dark I love to work with dark chocolate, particularly Caraibe 66% from Valrhona. It’s been my chocolate of choice for the past 15 years. Caraibe is the perfect couverture that can be used in all pastry applications, from chocolate ganache to enrobing.

Vegan chocolate

I am very open to all kinds of trends. In the kitchen, we have tried many options using plant-based chocolate, including Amatika milk vegan chocolate from Valrhona. It is a revolutionary product for pastry chefs. Being a gourmand myself, I definitely prefer to work with classic dark traditional couvertures that are also considered vegan and dairy free.

CARMEN RUEDA HERNANDEZ Head pastry chef Brix brixdessert.com chefcarmenrueda6

Lighter options

What's trending nowadays are foods that are on the healthier end of the scale, and the same goes for chocolate. Creating a chocolate dessert that is light and diet friendly, and at the same time retains a strong flavor and stands out on the plate, is something people are asking for. A great example is water-based chocolate ganache, which is a trending alternative to the traditional recipe that includes full-fat milk.

Artisan chocolate

I like to work with Valrhona, a French company that produces artisan chocolate. It is considered one of the world's best chocolate brands, and pastry chefs love using it.

Control is everything Chocolate is extremely versatile and has been proven to pair well with most flavor profiles in sweet and savory dishes. But as a pastry chef who experiments with chocolate in the kitchen, I learned how to control its viscosity and texture depending on what dessert I am working on. I tend to use light flavor elements that won't dominate the beautiful taste of chocolate in the dessert. Using ingredients like water and egg whites allows the chocolate mixture to be molded as I please, and at the same time, it won't affect the flavor of the chocolate; if anything, it makes it stronger.

Transparency

The key is to know everything about the product, from its origins to how it is used in the dish. F&B enterprises, restaurants and other food companies have shifted their mindset and are more transparent when it comes to sourcing their ingredients and their relationships with suppliers.

At BRIX, we appreciate and understand everything that goes into our desserts. And speaking of chocolate, we use only the best to ensure we end up with a dessert that is not only perfectly sweet but is also superb quality.

JULIEN JACOB

Executive pastry chef Jumeirah Al Naseem (Jumeirah Group) jumeirah.com/en/stay/dubai/jumeirah-alnaseem julien__jacob

Sugar-free chocolate

For me, there are two key trends: sugarfree chocolate, which offers the same great taste as regular chocolate that we have been accustomed to; and vegan chocolate, a great option for those who are lactose intolerant or have simply chosen a vegan lifestyle.

Consistency

If I had to choose one chocolate, it would be Valrhona, a high-quality brand that offers consistency, constantly innovates and is steeped in tradition. Furthermore, I have a sentimental bond with this particular brand, as I was born close to the Valrhona factory, and it was the only chocolate we used at home.

I highly recommend Venezuelan Araguani 72% by Valrhona. It’s one of my favorites because of the unique flavor profile and long-lasting finish on the palate.

TOUFIC ZAKHER

Executive pastry chef Kempinski Hotel Muscat, Oman kempinski.com/en/muscat/kempinskihotel-muscat touficzakher

Vegan trends

The market for vegan chocolate is booming, especially in the U.K., U.S. and Australia. We are seeing more chocolate containing almond milk, oat milk and coconut milk, particularly in milk and white chocolate bars. Cocoa Barry is one of the biggest producers in this segment.

We are hoping that this trend will increase in the Middle East as well, given the growing number of vegans in the region.

Very Valrhona

Valrhona is without doubt my first choice, especially the Manjari 64%. It’s excellent to work with, especially when I’m preparing a ganache or a crémeux.

Jivara 40% by Valrhona is another product that I’m a big fan of. It works exceptionally well in ganache, montée and bonbon fillings.

UPLIFTING CHOCOLATE CHIP SHORTBREAD

Dipped in both Callebaut 811 dark chocolate and W2 white chocolate, this simple chocolate chip shortbread modernizes a traditional recipe by adding a chocolate twist, making it a great addition to your fall menu.

Ingredients

250g caster sugar

butter

plain flour

ground almonds

orange zests

vanilla

250g Callebaut Dark Chocolate

Callebaut White Chocolate

Mona Lisa Chocolate Vermicelli

Callebaut cocoa powder

Preparation

Pre-heat the oven to 180 degrees.

& White

50g of the cookie mix (8cm round shape) onto a silicone mat . Gently press the mix, making sure it holds its shape.

Cook for 10 minutes until golden brown. Allow to cool. For the chocolate shortbread, replace 50g of the plain flour with cocoa powder and replace the Callebaut 811 chocolate with Callebaut W2 white chocolate.

To decorate

half of the shortbread in either melted Callebaut W2 white chocolate or Callebaut 811 dark chocolate and sprinkle the dipped side with vermicelli.

all the ingredients into a food mixer with a paddle attachment. Mix until the butter combines and forms a crumbly texture.

EMF

ON THE MARKET

Invest in the right products and equipment to make cooking and other functions easier. Here’s a good place to start.

CHOCOVINE ESPRESSO BY DE KUYPER ROYAL DISTILLERS

ChocoVine Espresso by De Kuyper Royal Distillers marked its 327th anniversary with the release of this bold and creamy chocolate liqueur. This wine and chocolate pairing has resulted in the finest blend of a full-bodied French Cabernet Sauvignon, subtly combined with rich chocolate. The balanced composition of creamy Dutch Hot chocolate, fruity red wine, and the aromas of roasted coffee beans elevates its taste.

DE KUYPER ROYAL DISTILLERS dekuyper.com

NESPRESSO

MATCHA SUPERFOOD LATTE BLEND BY CHEERFUL BUDDA

Cheerful Budda have launched foru great new varieties: Matcha Superfood Latte Blend; Lion’s Mane Superfood Latte Blend; Chaga Superfood Latte Blend; and Cacao Bliss Hot Chocolate.

Each blend is made with adaptogenic mushrooms, including Reishi, Lion’s Mane, and Chaga, as well as a blend of nutrients and antioxidants.

CHEERFUL BUDDA cheerfulbuddha.co.uk

RTD COLD BREW COFFEE BY LAVAZZA

Lavazza has launched a new range of organic ready-to-drink (RTD) cold brew coffee cans in the US, including classic cold brew, nitro cold brew, cappuccino cold brew with milk, and double shot cold brew with oat milk.

The new RTD cold brew coffees contain 100 percent Arabica coffee.

LAVAZZA lavazza.com

Nespresso is inspiring coffee-lovers across the UAE with its new Barista Creations for Milk - a range of blends expertly crafted for the marriage with milk, the key to delicious coffee recipes at home. Nespresso has developed three blends, carefully crafted and roasted to create a velvety texture that will cut through milk, resulting in beverage that is exceptionally smooth. Intense yet velvety, Bianco Piccolo, Bianco Doppio with its caramel aroma, and powerfully roasted Bianco Forte will all elevate your at-home barista experience and give you an after-summer boost. nestle-nespresso.com

CALLEBAUT NXT BY BARRY CALLEBAUT

Callebaut NXT is a 100 percent plant-based dark and milky tasting chocolate without dairy and nut- and allergen-free, rich in fiber and contains no artificial additives, flavorings or colorants.

BARRY CALLEBAUT barry-callebaut.com

VITRO S1 MIA BY AZKOYEN GROUP

Azkoyen Group has announced the release of Vitro S1 MIA.

The Vitro S1, which features an automatic cleaning process for the fresh milk system, includes a micro-injection air technology, allowing consumers to prepare a wide range of drinks, such as cappuccinos and latte macchiatos. The coffee machine allows the “density and consistency” of the foam and hot and cold temperatures to be programmed.

AZKOYEN GROUP azkoyen.com

THE GUATEMALAN COLD BREW COFFEE BY TRIP

Trip has introduced a new CBD-infused beverage into the market. The Guatemalan cold brew coffee is infused with 15mg of CBD per 250ml can. Dairy- and gluten-free, this new drink also contains no added sugar.

This canned cold brewcoffee drink has been specially designed to give jitter-free energy. Deliciously rich and smooth, the specialty grade coffee is infused with 15 mg of CBD.

Dairy-free, gluten-free, vegan, with no added sugar and no compromises - the CBD-infused coffee is made in 100 percent recyclable cans.

TRIP drink-trip.com

PÂTISSIER CHOCOLATE - FROM CARGILL

Cargill has launched Pâtissier Chocolate, a wide range that offers chefs and gourmet artisans the power to inspire and delight even the most particular food lover.

Created from a meticulous selection of cocoa worldwide, using a process that dates back more than 150 years, combined with modern technology, Pâtissier Chocolate provides consistent yet creative blends in all its chocolate ingredients fulfilling professionals' desire to create irresistible masterpieces. By bringing

pride and joy to those who appreciate uniqueness and reliability in all forms of chocolate creation, Pâtissier Chocolate fills the gourmet world with confidence and paves the way for success.

The varieties available are: Pâtissier Chocolate Artisan Milk Carmelo 40 percent Chocolatier Couverture: smooth milk chocolate reveals a strong creamy and caramel first note, which is enhanced with a hint of nuttiness in its profile.

Pâtissier Chocolate Artisan Sol 36 percent Chocolatier Couverture: smooth chocolate reveals a strong creamy and nutty profile before giving way to hints of milky and caramelized notes.

Pâtissier Chocolate Artisan White 36 percent Chocolatier: offers a good balance of milky, sweet and creamy taste.

AALST CHOCOLATE PTE LTD patissierchocolate.com

MOUNT HERMON

Distinctive and beautifully balanced, the “Mount Hermon” extra virgin organic olive oil is grown exclusively on

Mount Hermon, Lebanon. Originating from Hasbaya District, South Lebanon is a unique product made from the best authentic Lebanese olives, cultivated and pressed locally, solely by mechanical means, it is stored according to internationally recognized quality standards and offered in four different packaging. Mount Hermon is where tradition meets innovation. This golden oil can be drizzled on any meals, used as a salad dressing, act as a butter substitute and can even be used for frying.

MOUNT HERMON mount-hermon.com

Great taste paired with great quality

True Aussie Lamb and Beef is tender, juicy and full of flavour. Australia, with its lush green pastures, clean air and golden sunlight is the ideal

for producing consistently high quality meat. Factor in one of the Middle East’s most trusted

and

see

it has become the world’s favourite provider of lamb and beef.

By choosing Australian meat, you can be confident you are selecting a cut above, literally bringing the real taste of Australia to your table.