October 2018
All the latest from the Middle East hospitality industry
Cover Story
Building The Future An in-depth look at Hyatt Hotels Corporation’s plans for the Middle East
GulfHost 2018 Everything you need to know about the upcoming event
P70 - All the action from this year’s Hotel Show Dubai
October 2018
Engineered for better guest experiences From light levels and air quality, to hygiene and personal care – every detail affects the guest experience, impacting satisfaction and wellbeing. So with efficient lighting that helps prevent eyestrain,1 purifiers to remove pollutants, hygienic hand dryers, and fast, powerful hair dryers, Dyson technology is engineered to create guest environments which exceed expectations.
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On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
10 News
October 2018 // Issue #004
Contents
18 20 What's cooking?
42 Gastronomy uncovered
Talent
Features
Issue #004
08 //
News Solutions Leisure Group Goes International / AccorHotels Appoints Regional CEO / IHCL Signs Fourth Taj Hotel In Dubai
40 //
CHEF FOCUS In conversation with Ben Tobitt, executive chef, Jumeirah Restaurant Group
44 //
COVER STORY How Hyatt Hotels Corporation plans to double its presence in the Middle East by 2022
52 //
GULFHOST 2018 PREVIEW Your guide to the upcoming hospitality equipment sourcing expo
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october 2018 // Issue #004
Contents New Hotel opening
On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
68 //
MARKETPLACE We list the top water brands in the region.
70 //
The HOTEL SHOW DUBAI A round up of all the action from the event in September
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CHAIN FOCUS Olivier Harnisch, CEO, Emaar Hospitality Group, on the growth of the hospitality company
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October 2018
Your #MountainEscape awaits. What's cooking?
A rare jewel in the rocky contours of the vast Saiq Plateau on Oman’s fabled Green Mountain, Anantara Al Jabal Al Akhdar Resort is the highest five star luxury resort in the Middle East. In this extraordinary destination, the true source of adventure is revealed through Anantara’s distinctive natural luxury and innovative Omani hospitality. Telephone: +968 2521 8000 Email: reservations.aaja@anantara.com LIFE IS A JOURNEY. Visit anantara.com Book at anantara.com and get resort credit of up to OMR 20. CAMBODIA CHINA INDONESIA MALDIVES MOZAMBIQUE PORTUGAL OMAN QATAR SRI LANKA THAILAND UNITED ARAB EMIRATES VIETNAM ZAMBIA Issue #004
October 2018
Editor's letter
A note from the editor
Ma h a k Ma n n a n
Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net
@MahakLFC Editor Mahak Mannan
he start of Q4 comes with a lot of positivity, not just due to the fact that it is the season of festivities, but also because it is that time of the year when the industry does not have to worry too much about hitting forecast numbers, as one of the subjects of our cover story this month, Kurt Straub, vice president of operations Middle East, Africa, and Southwest Asia, Hyatt Hotels Corporation says, from October to April, it is rocking and rolling. However, too much, are the key words here because this industry is after all, a very unpredictable one. We explore a lot of different aspects of the industry in our cover story, while also learning about the vision and ethos of Hyatt as a company. One such topic that we discussed was finding the right talent, and while this is a highly debated topic today, Straub’s approach to this ‘challenging’ topic really stayed with me for a long time. He was one of the few people to point out that the challenge is not finding the right talent because it is not available, the challenge is in the mindset of approaching the people you want and also ensuring you keep them.
He pointed out, and very rightly so, that much of the game is won when the establishment takes the right steps in finding, building, and keeping talent. He also mentioned that Hyatt believes it is alright for employees to face failure, as long as they do not make the same mistake again. This, I believe is key for the industry to find the right talent, because if you establish yourself as a company that adheres with the above, the right talent will want to come to you, instead of the other way around. Other highlights in this edition include an in-depth look at the recently opened Occidental IPMZ, your guide to the upcoming GulfHost 2018 and all the action from The Hotel Show Dubai 2018, which was held last month. Additionally, if you want an update on the latest happenings within the home-grown hospitality brand which was recently announced as the official Hotel and Hospitality Partner for Expo 2020, we give you a detailed insight into Emaar Hospitality Group in the Chain Focus section. Until the next edition, happy reading! Regards, Mahak
Mahak@bncpublishing.net Group Commercial Director
Samer Alloush samer@bncpublishing.net Contributor
Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net Marketing Manager Mark Anthony Monzon Mark@bncpublishing.net Photographer
Hayder Al-Zuhairi
SUBSCRIBE subscriptions@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196
For all commercial enquiries related to Catering News ME contact samer@bncpublishing.net T +971 55 776 4670 All rights reserved © 2014. Opinions expressed are solely those of the contributors. Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by UPP
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October 2018
What's cooking?
French Pavilions
GULFHOST & SPECIALITY FOOD FESTIVAL 30 october - 1st november 2018 Dubaï World Trade Centre
Come & discover the French offer ! GULFHOST Hall Sheikh Saeed 3 – S-C6
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PARTNERS OF GULFHOST
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SCAN THE CODE TO WATCH THE HIGHLIGHTS OF 2016
Miryem OUKAS MESSIDI
@BF_MiddleEast Issue #004
Head of Communications miryem.oukasmessidi@businessfrance.fr
Mélanie DIA
Regional Trade Advisor Agrotech melanie.dia@businessfrance.fr
October 2018
News
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Expansion
Solutions Leisure Goes International Solutions Leisure Group has announced its global expansion, moving into Eastern Europe in Q1 of 2019. In partnership with European engineering tycoon, Polimeks, founders Paul Evans and Freek Teusink have signed three international licensing agreements across Russian cities Moscow and Kazan. The Solutions Leisure portfolio, which comprises of seven brands and eight venues across Dubai, is one of the most heavily awarded group to date. After just five years in Dubai, Solutions Leisure has continued to drive their dreams forward, offering an approachable yet luxury dining and nightlife experience. Today, homegrown, pan-Asian favourite Asia Asia and Dubai’s leading party bar brand, lock, stock & barrel, are venturing internationally under the partnering umbrella of Europe’s finest. A family of 10,000 employees spanning over five countries, Polimeks is among the top contractors of not only Turkey, but across the globe. Spearheaded by chairman, Erol Tabanca, and vice chairman Cem Siyahi, Polimeks, founded in 1995, has implemented a vast portfolio of industryleading construction projects. 8
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Paul Evans, co-founder and managing director of Solutions Leisure said, “International expansion has always been the ultimate goal for the group, and after seven years, we believe we have met our perfect match, set to take the much-loved brands onto global shores. The extraordinary development opportunities offered by the Polimeks group are more epic than we could have imagined, and my business partners and I are extremely excited to be aligned with such a dynamic and driven group.
Following our recent site visit and negotiations, we couldn’t have chosen a better partner and look forward to the beginning of the next chapter.” Solutions Leisure Group's second concept, the lavish Asia Asia, takes its inspiration from the ancient spice route travelled by traders and has been exquisitely furnished to reflect this famous journey from Asia Minor through to the Far East. As the group grew, it welcomed the first of two party bars, Lock, Stock & Barrel in
2014. Recognised for its standout design, each venue features an iconic, signature speaker wall, high-vaulted ceilings, reclaimed wood bars, exposed metal beams, and a social media feature wall. Solutions Leisure, in partnership with Polimeks plans to expand the Lock, Stock and Barrel brand to Kazan and Moscow, with Asia Asia set to join the party bar in Kazan. The first opening is proposed to be in Q1 of 2019, with additional international license agreements already in discussion. www.hotelnewsme.com
October 2018
News
Appointments
AccorHotels Appoints Regional CEO AccorHotels has announced the appointment of Mark Willis as the chief executive officer, AccorHotels Middle East and Africa. Based in Dubai, Willis will be responsible for overseeing a combined network of close to 400 hotels in operation and the pipeline across the Middle East and Africa region. With over 30 years of hospitality experience, Willis will be tasked with driving operational excellence through top line performance, quality, and guest satisfaction as well as fueling the region’s growth by nurturing a talent pool to reach 50,000 employees by 2021. “Mark has demonstrated ex-
ceptional leadership in operational, commercial, and strategic areas and understands the travel and hospitality industry intuitively. His guest centric approach combined with a deep
understanding of the Middle East and Africa region will be invaluable as we continue delivering cherished experiences for our guests and returns for our valued partners,” said
Chris Cahill, deputy chief executive officer, AccorHotels. Willis joins the group during a time when the Middle East and Africa region has experienced significant growth, opening an average of two hotels every month and reaching milestones from guest satisfaction and reputation management to positive employee engagement. AccorHotels has also grown its economy and midscale portfolio of hotels, reinforced its luxury presence in the region, and has debuted lifestyle brands in the Middle East for the very first time, with projects including Mama Shelter, 25H Hotels, and SO.
Initiatives
Alila Jabal Akhdar Goes Green As part of its commitment to sustainability and to ensure the hotel is as efficient and eco-friendly as possible, Alila Jabal Akhdar has initiated the four R’s of zero waste – reduce, reuse, recycle, and repurpose (compost) and has signed a waste management contract with Oman Recycling Services LLC. As part of the larger plan, the hotel has successfully diverted more than 81,880kg of food waste, removed 53,728kg of solid waste and roughly 3,645L of chemicals, partial soaps and amenities collected from rooms over the year from 2017-2018. While the hotel’s restaurant is implementing single-stream recycling to make recycling easier for both staff and its operations, all food waste produced by the hotel is composted and provides vegetable waste oil back to the hotel’s organic farm. In addition, Issue #004
the restaurant has built its menu entirely around sustainable practices, farm-to-table meals, as well as waste and plastic reduction. On top of its efforts to minimise plastic usage at the property,
Alila Jabal Akhdar uses its own refillable glass water bottles and VOSS water in the guestrooms and meeting venues. To keep joggers hydrated during their activities outside, water is stored and
dispensed in traditional Omani jahlas (clay pots). Other green initiatives include solar power to heat the hotel’s hot water supply, which in turn is recycled to irrigate the grounds. Hotel & Catering NEWS ME
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October 2018
News
Management
IHCL Signs Fourth Taj Hotel In Dubai
Expansion
The Indian Hotels Company Limited (IHCL), India’s largest hospitality company has announced the signing of a new Taj hotel at Deira Creek in Dubai in partnership with Ithra Dubai LLC, a wholly owned subsidiary of Investment Corporation of Dubai (ICD). Commenting on the signing of this agreement, Puneet Chhatwal, managing director and chief executive officer at The Indian Hotels Company Limited (IHCL) said, “The Middle East is a significant market for IHCL. We are honoured to partner with Ithra Dubai for this new hotel in Deira, the historical and cultural centre of Dubai. IHCL has a long tradition of managing marquee hotels with rich heritage links across the world.” The new Taj hotel is a Greenfield project slated to open in early 2022. This hotel will be 12
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part of the Deira Waterfront Development and will have approximately 200 rooms and suites with a selection of rooms cantilevered over the water, with scenic waterfront views. The hotel will also have an all-day dining with specialty restaurants, a bar and lounge, banqueting facilities, and a spa. Commenting on the partnership, Issam Galadari, chief executive director, Ithra Dubai LLC, said, “We are delighted to partner with The Indian Hotels Company Limited and look forward to working with them to bring the iconic Taj brand to the Deira Waterfront Development in Dubai.” IHCL also operates Taj Dubai in downtown Business Bay and has two new hotels, Taj Jumeirah Lake Towers and Taj Exotica Resort & Spa, The Palm, Dubai opening in late 2018 and 2019 respectively.
Jumeirah Group Expands International Portfolio Under the direction of Jumeirah CEO, José Silva, the group is in a phase of accelerated expansion and a new Jumeirah branded property in China, Jumeirah Nanjing, represents an important deliverable in achieving the brand’s global growth ambitions. Located on the banks of the city’s Yangzte River, the hotel is situated on the 39-67 floors North Tower within the International Youth Cultural Centre (IYCC) of the Hexi New District. The architecture was created by renowned architect Zaha Hadid, whose design took inspiration from a sailing ship, capturing Nanjing’s blend of traditional and cosmopolitan style. Jumeirah Nanjing, which offers 212 rooms and 49 suites as well as range of exceptional dining experiences, is set to inspire and delight both local
and international guests. José Silva, Jumeirah Group chief executive officer, said: “Jumeirah Nanjing is a stunning addition to our portfolio and we are exceedingly proud to be selected as guardians of such a significant property. The International Youth Cultural Centre is an architectural masterpiece and its iconic stature is truly impressive. Jumeirah Nanjing is a remarkable destination which will boost tourism to the city and represents a significant milestone in achieving our global expansion strategy.” With this strategic addition, Jumeirah will expand its luxury portfolio, which currently extends to 22 luxurious hotels and resorts around the world. The Jumeirah Group will be opening additional properties in the Asia-Pacific region including in China and Bali. www.hotelnewsme.com
October 2018
News
Workshops
Kerry Hosts Coffee Workshop
Kerry, the global manufacturer of food and beverage, hosted a coffee workshop for baristas and professionals in the industry last month, to highlight key insights from its 2018 World Barista Report and demonstrate the latest technology in the world of coffee. The event was supported by Victoria Arduno, Nightjar Coffee Roasters, and DaVinci Gourmet, Kerry’s beverage line. “This is the first time we have hosted a workshop as such in Dubai, after having held successful ones in Tokyo, Seoul, and Hong Kong,” Simon Hague, head of coffee, APMEA at Kerry said. “Coffee is all about time and people, we brought coffee alive 14
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through the people in the industry, the baristas. For this workshop we have partnered with some of the best brands in the coffee industry and it is important that we speak directly to the industry experts and people who work with coffee as their passion.” The workshop, held at Nightjar Coffee Roasters, included a demonstration by Kerry’s master barista for Asia, Alvin Tan, along with detailed insight into leading machines and technologies that are making a mark in the coffee industry. “We have brought in a special coffee machine from Italy, from the team at Victoria Arduno, along with the new Mythos 2 grinder, the first in the Middle East. The new grinder improves
consistency by controlling the humidity and temperature of the grind which allows for a great calibration between group handles. Working with the best coffee machines in the market and our partners at Simonelli, showcases our increased focus on coffee, for the Kerry business as well as the DaVinci Gourmet brand,” Hague explained. Kerry has 240 factories globally producing ingredients for the food and beverage industry and the workshop was held to present Kerry’s technologies to its customers. “This workshop brings the culture, history, and technology of 240 factories together. We have a number of leading technologies for different aspects of
the industry and this is how we can deliver the future thought of coffee. It builds credibility for our Da Vinci Gourmet brand and brings together a group of people who care about the same thing, which is coffee,” he continued. Commenting on the coffee culture in the region Hague said: “A very forward-thinking market within the Middle East with respect to coffee is Kuwait. There are over 100 different global brands there. UAE also leads in coffee culture mostly due to its population and diversity. We see diversity in beverage choice based on ethnicity, so in some brands we are actually launching drinks based on the areas of Dubai and not just Dubai as a whole.” www.hotelnewsme.com
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Haubis products are exclusively distributed by Greenhouse Foodstuff Trading L.L.C to the foodservice and retail channels of the GCC region www.greenhousegcc.com | @greenhousefoodstuff
October 2018
News
Initiatives
France Reinforces Commitment to the UAE’s F&B sector
Business France, the national agency supporting the international development of the French economy, will be taking centre stage at GulfHost and the Specialty Food Festival with two pavilions exhibiting products of over 40 companies. Top industrial catering and hospitality companies from France will be showcasing their premium ranges of food service equipment and fine food. Visitors will have the chance to meet company leaders who will reveal their latest products and create opportunities to develop business. France is committed to the UAE’s industrial F&B sector as it maintains its status as the second largest partner of the country. With 85% of UAE’s food requirements imported, French exports represent around €400 million in sales annually. France’s leading exports include beverages (30%), dairy products (16%), and fruits (9%). Marc Cagnard, managing director, Business France, Middle East commented: “France is fully committed to the success of the 2018 edition and is planning for a large contribution at GulfHost.” The French Pavilion at GulfHost will gather companies which will showcase the latest innovation of industrial kitchen equipment, cooking utensils, and a rang of tools created for culinary professionals. The French syndicate of the food process equipment makers (SYNEG) are the main 16
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French Companies at GulfHost 2018
partners supporting the initiative this year. Another pavilion gathering French companies at the Specialty Food Festival will be representing confectionery, bakery-pastry, condiments, and fine products. Horizon International, Business France’ regional partner, will support the culinary campaign by introducing six companies to the show. Other key partners contributing to the show’s success include Evian, the mineral water brand, Badoit, the sparkling mineral water brand for fine dining, and Cafes Richard, a traditional French-style coffee roaster.
• Adventys • Charvet • Danube International • Croust’wich • Dupont • Evolis • Horis • Krampouz • L2G • Lelu • Orequip • Robotcoupe • Roller Grill • Santos • Sonolys • Tellier Gobel • Tournus • Finger Foods • Dragees Reynaud • Patrelle
• Famille Mary • Pastorale Canasuc • Lou Prunel • La Chambre Aux Confitures • Horizon International (regional partner) : - Les P’tits Amoureux - Les Confitures Du Clocher - La Bonbonniere - La Section Regional Conchylicole - La Moutarderie - Esprit Du Sel
www.hotelnewsme.com
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October 2018
What's cooking?
What's Cooking? A Texan Barbecue Experience
Dickey’s, the long established, family operated Texas barbecue restaurant has undertaken its first international expansion into the United Arab Emirates. Renowned for its slow smoked meats and homestyle, wholesome Texan food, the first store is set to open in Yas Mall, Abu Dhabi in October 2018. Identifying a gap in the UAE market for American Barbecue, Youssef El Habbal, CEO of Serenity Hospitality said: “Our menu, based on the tried and true recipes of a 77 year old 18
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Texan heritage brand, that has nearly 600 stores across the US, has been slightly tailored for our market. We are proud to introduce slow smoked beef brisket, beef ribs, beef sausages, smoked turkey, and chicken with an extensive range of home style sides from barbecue beans and mac & cheese to creamy spinach and waffle fries. It’s all the food you want from America, but easily accessible right here at home.” American Barbecue focuses on slow cooked meat in specially designed smokers using special hickory wood, which
allows the meat to slowly tenderise and capture the delicious smoky flavour. Roland Dickey Jr, CEO of Dickey’s Barbecue Pit, explains that the meat smoking process for the barbecue is something his family perfected decades ago, “Our family still proudly continues to serve up the same quality barbecue recipes handed down for generations coupled with the same brand of southern hospitality,” he said. The Yas Mall restaurant will be home to rustic interiors and country vibes. The industrial design features warm wood,
leather, and gunmetal accents providing a hint of edge, alongside informative artwork. Dickey Jr added that the expansion into the UAE is an exciting time for the family brand: “There is such a strong synergy between the USA and UAE in terms of our love for good food, strong sense of community, and appreciation of a good dining experience. The Serenity Hospitality team have ensured that the Dickey’s spirit has travelled across the ocean.” The restaurant's open kitchen provides a full view of the pit masters in slow-cooking action. www.hotelnewsme.com
October 2018
What's cooking?
The London Project Comes To Dubai
Through the careful filtration of elegance, reverie, passion and expert experience in the industry, a new London is set to open on Bluewater Island, at the foot of Ain Dubai. The London Project, opening
its doors Q4 2018, will be a restaurant, bar, and social space. The renders at the venue are a reflection of urban chic styling and finishes with soft, natural palette of the botanical space, as described by Julian Peter Floyd, head de-
signer on The London Project. The living ground floor dining bar is inspired by the form of a living tree, creating a rich communal area, framed by a leafy canopy. The gin garden is inspired by nature, fairy tales and a
dream of rural reclamation. The menu is themed around interpretations of today’s London food scene. A selection of signature dishes, with inspiration and flavours pulled from a cosmopolitan spice rack will be on offer.
Fraser Suites Opens in Muscat Officially opened to the public on August 1, the 120-key Fraser Suites Muscat is the group’s first property in Oman, offering business and leisure travellers amenities and facilities in the heart of the capital. Under the ownership of Amer Al Suleimani and co-owners, Ammar Al Suleimani and Ahmed Al Suleimani, Fraser Suites Muscat seeks to redefine the concept of hospitality. Located in the Landmark mixed-use complex, the serviced residence offers guests a range of one to three-bedroom apartments. Its prime location puts it in the vicinity of a host of F&B outlets, mega shopping and lifestyle destinations such as the Mall of Oman and Muscat Grand Mall, several large multinational Issue #004
companies, and Muscat International Airport. The launch of the property is in line with the growth strategy of Frasers Hospitality, which aims at expanding its global presence with new properties in the Middle East and Africa. The establishment of the property in Muscat will add to the already existing six properties in the region.
Frasers Hospitality Group initially entered the Middle East when it launched Fraser Suites Seef, Bahrain in 2009. The already existing and operational properties in the region, including Fraser Suites Diplomatic Area, Bahrain, Fraser Suites Seef, Bahrain, and Fraser Suites Dubai comprise of an average occupancy rate of over 85%.
Vincent Le Gorrec, general manager of Fraser Suites Muscat said: “Countries in the Middle East have several cultural tourism prospects, including Saudi Arabia, Oman and the UAE. As part of Oman’s diversification efforts, there has been growth and expansion in various sectors, such as tourism, manufacturing, transport, and logistics. This will subsequently result in the increase of demand for high-quality accommodation for travellers. Along with the wide range of facilities, amenities, and a plethora of lifestyle options in and around the capital, Fraser Suites Muscat is an ideal choice for corporate travellers, holiday-seekers, and even families, looking to be based in a convenient location within the city.” Hotel & Catering NEWS ME
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We never sleep. So you can. 24/7 service. Our business is trust.
October 2018
What's cooking?
World’s Largest Hampton By Hilton Welcomes Guests Hilton’s Hampton by Hilton, the global value hotel brand and wasl Asset Management Group celebrated the brand’s Middle East debut with the opening of Hampton by Hilton Dubai Airport. The contemporary 420-room hotel is the world’s largest Hampton by Hilton to date and is located just a few minutes away from the Dubai International Airport and the Dubai Airport Freezone Authority (DAFZA). The property brings Hampton by Hilton’s signature value-added services and amenities for the first time to the region, with a free, hot breakfast with healthy options included in every stay, a 24/7 business centre, complimentary Wi-Fi, and spacious rooms fitted with Hampton’s signature bed. Hampton by Hilton aims to serve the region’s growing demand for mid-market hotels, particularly among millennial travellers, who are increasingly prioritising value in their search for accommodation. A recent survey of just over 1,000 respondents conducted by Hilton in partnership with YouGov found that when choosing between two destinations, almost half (44%) of UAE travellers were likely to base their decision on overall travel cost. According to global professional services firm PricewaterhouseCoopers (PwC), the reason for this shift in demand is multi-layered and includes the rise of the affluent middle class. This combined with the region’s preparation for mega events, such as the Expo 2020 in Dubai, the trim down of 22
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corporate travel budgets, and evolving consumer behaviour has made it imperative that GCC countries widen their accommodation choices to include budget-friendly hotels, PwC reports. And the industry is responding, a separate 2017 predictions report by Deloitte estimates that nearly a quarter (23%) of hotel rooms under development in Dubai between 2017 and 2020 fall within the mid-market sectors. “This new launch is a testament of our continuous partnership with Hilton. The new development will add to our existing portfolio of hospitality projects
across Dubai which will also help diversify the city’s hospitality landscape in line with the Government of Dubai’s vision of increasing the number of affordable offerings for guests,” HE Hesham Al Qassim, CEO of wasl Asset Management Group, said. Commenting on the launch of Hampton by Hilton in the region, Rudi Jagersbacher, area president, Hilton Middle East, Africa, and Turkey, said: “With Dubai’s vision of welcoming 20 million tourists annually to the emirate by 2020, diversifying its hospitality offering has become a major priority for the travel and tourism sector. Today’s travel-
lers are increasingly looking for affordable hospitality without compromising on quality. They want a hotel in a well-connected location, with clean and modern rooms, free Wi-Fi, and friendly, reliable, quality service. This is precisely what the Hampton by Hilton brand offers.” Hampton by Hilton Dubai Airport also welcomes the first appointed Hilton female general manager in the Arabian Peninsula, Nayla Chowdhury, demonstrating the hospitality group’s commitment to diversifying its leadership and supporting the career development of women in the hospitality sector. www.hotelnewsme.com
October 2018
What's cooking?
SECRET GARDEN BY L’ETO TO OPEN IN OCTOBER Secret Garden by L’ETO is set to open its doors this month at City Walk. Located opposite the original L’ETO, the new concept will offer a menu with more than 40 brand new cakes and desserts to choose from, as well as fruity mocktails and signature coffees. The newly devised menu has a number of decadent desserts, including baked banana meringue tart, chocolate blueberry figs pavlova and raspberry hazelnut lychee rose delice. Secret Garden by L’ETO, will also offer a wide range of signature drinks and creative coffees, which can be perfectly paired with a chosen dessert. A highlight includes the mango pearlini, a light and refreshing mocktail which is paired with blueberry & apple napoleon cake. Alternatively, those looking for a caffeine boost can choose from
the coffees available, like the gold saffron latte which can be enjoyed with a slice of dulcey nougat cake. The fully transformable space will turn into an alfresco dining, garden retreat, when temperatures begin to cool. Artem Login, managing di-
rector of L’ETO comments, “I’m really excited to announce the opening of our latest concept, Secret Garden by L’ETO. Our L’ETO branches across the country have a very distinct style with one particular design theme used, hence the desire to create
something new. Secret Garden by L’ETO will be a unique, and truly Instagrammable café, created with a boutique style in mind, taking inspiration from peaceful and relaxing time spent in a garden. We hope our customers will enjoy the laid-back atmosphere.”
Gujarat, and peacock chairs, which illustrate the national bird of India. The company chose Dubai Design District to be home to Mohalla because it embodies the ideal location to offer street food in style,
bringing rural eating to a vibrant and creative urban setting. Mohalla will offer unexplored dishes from rural places of India tantalising the palate with cuisines and various food cultures within the country.
An Indian Affair In D3 Atelier House Hospitality has launched their first concept in Dubai, Mohalla, in Dubai Design District. Translating to my neighborhood or my community in several languages, Mohallah is an ode to the flavourful cooking of the community neighborhoods of India. The restaurant aims to provide the same authenticity known to the Indian childhood, complemented by contemporary interiors and an enchanting atmosphere. The design features stunning, warm interiors that project the essence of the raw and urban industrial environment. Interior designer, Samar Zakhem, took an immersive effort into Issue #004
the cultural roots in designing and detailing Mohalla. The restaurant features an art wall, which is a custom hand sketch of an Indian street, hidden passages within the shutters to depict old and new India, custom designed carpets from
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October 2018
What's cooking?
Indya By Vineet to Open in November Chef Vineet Bhatia is bringing a fresh new concept to Dubai as his new venture, Indya By Vineet is set to launch in November at Le Royal Meridien Beach Resort & Spa. Bhatia, who is the first Indian chef to receive a globally acclaimed Michelin Star, has selected Le Royal Meridien as the home for his latest project in Dubai. His exciting new venture takes a contemporary approach to all-time favourite Indian street staples in a vibrant, colourful, and eclectic backdrop inspired by the culture, spirit, and vitality of the motherland. Indya by Vineet, is set to open its doors in November translating the spirit of India. The licensed 90-seater restaurant will boast an outdoor terrace as well as a bar where guests can enjoy signature cocktails and beverages.
Studio M Sets Opening Date Studio M, a chic urban hotel concept by Millennium Hotels & Resorts, is set to open in Q4 2018. The Studio M Arabian Plaza, a 3-star lifestyle hotel, located next to Al Qiyadah Metro Station, features 223 rooms and 100 apartments, and is designed for the budget conscious traveller looking for a chic, urban space with techsavvy comfort. The opening of Studio M Hotel Arabian Plaza will add to the growing inventory of mid-market hotels to accommodate Dubai’s tourism target of 20 million visitors by the year 2020. Kevork Deldelian, chief operating officer, Millen26
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nium Hotels & Resorts in the Middle East said: “The Studio M hotel is Millennium Hotels & Resorts’ contribution to the rising number of mid-scale brands in Dubai. In a city dominated by upscale and luxury hotel categories,
the value-based option introduced by Studio M will attract and benefit travellers looking at stylish yet affordable accommodations when visiting Dubai. There is a great demand in the market for budget hotels and we hope to address
this by opening Studio M Arabian Plaza.” The Studio M brand also aims to address the growing Generation Y market or the millennials which research shows make up more than one-third of the world’s hotel guests. www.hotelnewsme.com
October 2018
What's cooking?
From Georgia to Dubai Guests at Modi, a newly opened Georgian restaurant will be served by international professional dancers, can listen to a live folk music band, and savour the oldest wine in the world. Modi aims to showcase the best in Georgian hospitality with a traditional menu which includes signature dishes such as penovani khachapuri and khinkali, among other famous georgian pastries, an assortment of meat, fish, and vegetable starters and traditional salads, authentic cheese such as the sulguni and gebzhalia cheese, famous soups such as the chikhirtma, sup kharcho and sokos tsviani, and an assortment of mtsvadi and josper, charcoal grilled organic and halal meat coming from the Georgian mountains.
Guests can also enjoy over 12 traditional main dishes that range from khbos chashushuli, stew calf meat with fresh tomato and Georgian herbs and spices to lobio kotanshi, Georgian dry beans with tomato,
onion, savoury Georgian herbs and garlic prepared in a traditional clay pot. The qatmis ghvidzli yaurma, chicken liver, pomegranate, onions, fresh tomato, and Georgian herbs are also on offer.
The Georgian art displayed around the restaurant is circulated with new Georgian artists every three months. Modi, located at Sofitel Downtown is also the highest Georgian restaurant in the world.
New look for Ibis Al Barsha Ibis Dubai Al Barsha Hotel, part of the Accor Group has announced renovation plans for the months ahead. The 3-star property will undergo a four month makeover of the ground floor and lobby area, set for completion in December 2018. Throughout the transformation, the property will remain open for business as usual, with minimal disruption to guests. The planned upgrade will include a new reception area and a gym for fitness enthusiasts along with the enhancement of the hotel’s facilities, with the addition of meeting rooms. The hotel is also set to introduce an exclusive new restaurant and bar concept to Dubai’s dining landscape. Robin Solomon, hotel diIssue #004
rector of ibis Dubai Al Barsha said, “We are very excited to announce the ground floor and lobby makeover. The ibis Dubai Al Barsha has been a prominent feature on Shiekh Zayed Road since 2009 and we are thrilled to be upgrading our offering.
We aim to create authentic experiences and memories for a confident, informed, and techsavvy audience. “An important factor for us is to assure our guests that the hotel will remain open throughout this period, with
a precise strategy in place to cause little to no disruption to travellers and diners alike.” Ibis Dubai Al Barsha offers 480 guest rooms fitted with complimentary Wi-Fi, climate control, a mini-refrigerator, and Satellite TV. Hotel & Catering NEWS ME
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October 2018
Gastronomy Uncovered
Asian Kitchen
BNC Publishing’s resident food aficionado, Mark Anthony Monzon discovers the best new restaurants in town. We’re all aware that there’s an abundance of Asian restaurants in Dubai, but how many of them are actually doing it right? To my delight and thanks to Nakheel’s growing hospitality and leisure division, they recently launched Asian Kitchen, a new beachfront restaurant serving Asian fusion cuisine on Palm Jumeirah. Asian Kitchen features flavours from India, Thailand, Cambodia, Singapore, Vietnam, and China. They pride themselves by using high-quality, fresh ingredients to create Asian favourites and signature dishes, all served up in a casual, waterfront setting. Located at Azure Residences, Asian Kitchen offers mesmerising sea views from its breezy terrace. It’s the perfect spot, especially now that the weather is cooling down. The interior design is centred on the airy dining space with the walls decorated to reflect the streets of Asia. Colourful umbrellas hang from the ceiling at the venue which is lively during the day, going into an exciting vibe by the night. Asian Kitchen has its own tandoor oven so it’s no surprise that a lot of the traditional tandoori dishes and fresh Indian breads are on offer. The menu is very diverse and includes some of Asia’s most loved dishes. I tried the Singapore chili crab, kung pao chicken, prawn ceylon curry, tandoor lamb chops, hakka noodles, and the must-order corn and egg drop soup. It’s also worth mentioning that the prices are quite reasonable for the portions and the service is exceptional. I’m always happy to visit restaurants where the staff is well informed about the products & can give valuable recommendations. In all I was really impressed by the dining experience at Asian Kitchen. I love the fact that the food was served piping hot and stayed warm for a long time so we were really able to enjoy it. If this is what they meant by Asian invasion, then I’m all for it.
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To discover more dining gems in the city, follow Mark on Instagram @markmyworldblog or visit www.markmyworld.me www.hotelnewsme.com
October 2018
In the mix
Mikkail September, head mixologist, Eve Penthouse & Lounge, Hyatt Regency Dubai Creek Heights, tells us about his passion for mixology.
Tell us a little bit about yourself. I think it comes down to my origins because I am from the Western Cape in South Africa, specifically from a place called Georgetown which is surrounded by rivers, forests and mountains, and where barbecue is king. Growing up in that environment, plus being a musician, I got in to the world of mixology early on but formalised my skills when I started working at Hyatt Regency Oubaai. That experience served as my foundation in mixology, wines, cigars, and general bar tendering management. Later in 2016, I moved to La Tablita in Dubai where I learned a lot about Latin American cocktails, distinct flavours and traditions, and particularly the art of tequila from a Master Tequilier. How do you bring creativity to your drinks? In one word, studying. This can be in many forms, through workshops with other professionals from the same field, by shadowing more experienced team members, as well as by learning from chefs as they have a unique understanding of how to use different flavours, textures and aromas. Ultimately, I think true creativity comes down to risk taking. What is your signature drink? My signature drink is called Hypnos which we are serving at the newly opened Eve Penthouse & Lounge. I have a newfound love for the citrus Japanese fruit yuzu since it combines beautifully with sweet notes like pineapple, orange juice, basil, and elderflower. Yuzu is sour, yet aromatic and is the perfect base for this signature mocktail, which can of course also turn into a cocktail. What is the most important factor in mixing the perfect beverage? The person behind the bar is the most 34
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important factor in mixing the perfect beverage. Of course the quality of ingredients is also key, but it’s nothing compared to the dedication and soul that the person mixing the drink brings to the table. Which is your favourite flavour to work with? I really enjoy working with sugar syrup because of its simplicity. It’s perfect to be used as a base as it adds just the right amount of sweetness and can be paired with many ingredients including thyme, rosemary, and ginger. How often do you experiment with your beverage offerings? Daily. Guests come to me every day with special requests or their own version of a drink that they like, which more often than not is not on the menu. This means I am constantly improvising. Sometimes it also happens that a specific off-menu drink gets requested so often, that we end up adding it to our list. Currently trending beverage among your customers? Recently a lot of Latino culture has come to the Middle East and I find many people asking for cheladas, which is a drink served chilled with lime juice in a saltrimmed glass. At the same time, Mexican spirits like tequila and mezcal are also making a strong come back. What do the coming months hold for your beverage menu? I am really excited about the coming months as we are building a great team of mixologists at Eve. Being carefully chosen, the team hails from all over the world, from Costa Rica to South Africa, and that diversity means unique flavours and experiences all mixed into one. www.hotelnewsme.com
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October 2018
Talent
A Personal Touch Bringing the local Omani culture to his guests, we spoke to the newly appointed resident manager at Al Baleed Resort Salalah by Anantara, Adil Al Lawati, about his journey in the hospitality industry so far. Describe your first ever role in the hotel industry? I began my career as a receptionist at Al Bustan Palace Hotel, Oman where my responsibilities included handling guest requests which in turn helped me learn and grow my experience in the hospitality industry. Briefly describe your new role. My new role as resident manager at Al Baleed Resort Salalah by Anantara brings its own series of challenges. I am currently responsible for a number of operational aspects of running the resort as well as ensuring that the Anantara brand standards and ethos are maintained to ensure that guests receive the highest quality of service at all times. Who is the person who has inspired you the most in your career? I have been inspired by my general manager, front office manager, and his assistant manager at Al Bustan Palace Hotel the most, so far in my career. How do you view the hotel scene in the region? There is no denying that it is a challenging time for the hospitality industry, however Oman, with its culture, unique topography and 3,500km of coastline, sets itself slightly apart from its regional competitors. The government’s strategy to develop adventure and experience tourism while preserving Oman’s culture and heritage is paying off, resulting in it becoming a popular destination for 36
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Experience June 2015 - July 2018: Director of human resource, Six Senses Zighy Bay, Dibba Oman August 2013 – June 2015: Human resource manager, Millennium Resort Mussanah, Oman Sep 2010 – Oct 2012: General manager, Al Sawadi Beach Resort, Oman travellers looking to get a taste of Arabia. Al Baleed Resort Salalah by Anantara particularly, brings a new level of traveller to the Dhofar region and helps to offer an alternative to the North of Oman. It has taken a huge effort to spread the word about the many highlights of the destination, however, supported by the airport and road infrastructure I think there is always a healthy mix of guests from around the world. With all the new initiatives in the area supporting tourism and infrastructure, it promises to be a very bright future for luxury hospitality in Oman. What is the biggest challenge in your role? One of the biggest challenges in my role is getting the balance of both staff and guest satisfaction. The relationship is entwined as only a happy staff member is going to be the best at making our
guests happy. Anantara is known for its genuine approach to guest service and this is achieved by keeping our staff engaged and motivated through continual opportunities to learn and grow, ensuring that their satisfaction leads to our guest’s satisfaction. What is your most favourite aspect of the role? I’m naturally a people person, hence I enjoy interacting with both staff and the guests in my daily operational role. It’s satisfying when, as a team, we’re able to give guests an extraordinary experience that they remember for a lifetime. It is the extra personal touches that make our guests feel pampered and special, and when they tell us that we’ve succeeded, it’s a very rewarding feeling. If you could work in any hotel in the world, which one would it be? I would love to continue with the Anantara Group of hotels as I believe in the brand’s promise to bring travellers closer to local cultures and experiences. As a native Omani, I’m proud to be representing my country and sharing our culture with our guests. What tip would you share with new staff starting out in the hotel industry? There are plenty of opportunities to grow in the hotel industry. I would say, never hesitate to work in various departments to find your passion. Then, keep your goals strong because with dedication, passion, and hard work, you can achieve them. www.hotelnewsme.com
October 2018
Talent
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Chef focus
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October 2018
Chef focus
Taking The Reigns No stranger to the F&B industry, Ben Tobitt, executive chef, Jumeirah Restaurant Group (JRG) knew he wanted to build a career in culinary at a very young age, following the footsteps of his father who was a qualified chef. Decades after, Tobitt oversees the culinary offerings of the entire JRG Dubai portfolio, which operates over 15 restaurants and bars ranging from casual dining venues and lounges to high-end and premium restaurants. We caught up with the chef about his journey and the new role at the restaurant group.
Although the first jobs in his professional career included diamond setting and watch repair, Ben Tobitt, executive chef, JRG had his first exposure helping in the kitchen at the young age of nine, due to which he realised that building a career in cooking is the path he wanted to take. “My parents ran pubs in the UK so I used to help in the kitchen and recognised from quite a young age that I’d like to follow my father’s footsteps and build a career in cooking. Although my first professional jobs were quite different, looking back, I was still working with my hands and being creative. At 22 I decided that I wanted to follow my passion for cooking and attended catering college where I was ahead of the game due to the time spent in kitchens with my father,” Tobitt explains. “My first role in the industry was at Hilton, Park lane, where I worked before going on to be classically trained by the Michelin starred Roux brothers, and then worked for well-known restaurant groups like Caprice holdings, Soho house and ETM group. I set myself the target of gaining experience in as many different restaurant styles and cuisines as possible, whether it be fine dining, hotels, cruise liners, brasseries or gastropubs. “I consciously made the decision in 2011 to take a lower role than I am qualified for, going from head chef in the UK to sous chef of The Ivy Dubai. This posed as the perfect opportunity to Issue #004
come back to Dubai after my first stint in 2009. In 2012 I was promoted to head chef of The Ivy. In 2015 I stepped into the position of group head chef of JRG, supporting the executive chef and culinary director with 40 restaurants, followed by being promoted recently to group executive chef where I am overseeing
their 100% to give customers what they deserve. We are by no means perfect, but every day we strive to be,” according to the Briton “We try to stay at the sharp end when it comes to ingredients, cooking styles, and methods, with constant communication with suppliers while always keeping up-to-
We very much work as a team at JRG, tasting will always involve the chef incharge, operations or general manager, operations director, marketing, and myself. We approve every dish before it goes on the menu via tastings. culinary for the entire portfolio,” he explains. Standing at the helm of all things culinary at JRG, Tobitt says his cooking style has to be a combination of excellence at every level, “My ethos is a great product that’s sourced well, prepared well, cooked well, presented well, and served well. I am extremely passionate about provenance, sustainability, and seasonality. I ensure my chefs have an aligned mindset and give
date with trends and guest preferences. Where possible, I do culinary trips abroad to see what’s going on and what’s new in the industry.” Leading a team of chefs across JRG’s venues, Tobitt says giving chefs the freedom to develop their dishes is imperative but eventually they have t work as a team, “Most of our concepts update their menus twice a year following the autumn, winter and spring, summer Hotel & Catering NEWS ME
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seasons to promote what fresh produce is at its prime along with seasonal trends. Pierchic is flexible and often adjusts its menu daily depending on what fresh fish is available in the market. Flow in Jumeirah Emirates Towers is also extremely versatile with menu changes up to five or six times a year, as they have a lot of loyal and regular clientele who are keen to see new offerings as much as possible,” he says. “We very much work as a team at JRG. Tasting will always involve the chef in-charge, operations or general manager, operations director, marketing, and myself. We approve every dish before it goes on the menu. I like to give the chefs the freedom to develop their own dishes, but in some outlets, I’m more involved in the creation, development, and delivering of dishes. If it’s a new restaurant I will be massively involved in menu creation and the opening of the restaurant from a service point of view, menu and dish development will start with sourcing of ingredients, ensuring they are seasonal and sustainable. Next will be the tasting where all costings, allergen, and intolerance information will be given to review. After approvals, marketing will then work with the chefs on menu layout, photography, and promotion. “In terms of experiences, I draw on customer feedback and understanding what the guests wants. The season will always be the biggest influence to ensure guests are eating ingredients when they are in their prime. Customer is king in my eyes, the menu has to be about what they want to eat, not what we want to cook.” Supplies form an integral part of any restaurant operation and finding the right supplier is key, according to Tobitt, “It’s all about product for me. Is it sustainable? Where is it from? Is it in season? The supplier needs to have passion for what they do, understand the logistics of how chefs work, and of course, be in constant communication with us. Price is taken into consideration, but if the suppliers are also competing with the vast competition in Dubai, it is relative. Great product is becoming increasingly available at reasonable prices,” he says. 42
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“Majority of fresh ingredients can be sourced in Dubai now. Initially we experienced a little difficulty in securing amazing sea vegetables for Pierchic, but after further research, we now have that covered. There is some delicious local seafood here, but as everywhere in the world, we’re limited to what can be caught in Gulf waters.” Speaking about the current market, the executive chef believes shaping the right talent is key in delivering success, “One of the major challenges in Dubai is that the market is saturated. I believe there should be more focus on quality over quantity, less is more. As a culinary leader, my biggest project is to develop our chef’s skills through internal teaching like product training, butchery masterclasses, and supplier presentations. The better equipped our chefs are, the better dining experience our guests will have. It most certainly can be done, but as chefs we
have to take more responsibility and accountability for what we serve. This will be achieved by focusing more on developing people,” he says. “I also consider ambiance and surroundings very important. Guests rightfully want the full experience when parting with their hard-earned money. The décor needs to be on brand, including the music styling, lighting, and table set up. The whole experience should give the guest the feeling of being in the country of the given concept, for example when our guests visit Pai Thai, we want them to feel like they are dining at a fine-dining restaurant in Bangkok. We have a number of projects currently ongoing on to enhance the restaurants feel including refurbishments and updating operating supplies. Of course, the festive season coming where we have some great offerings which will keep us very busy in the coming months.” www.hotelnewsme.com
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October 2018
Cover Story
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October 2018
Cover Story
Building The Future With massive growth plans across the entire region, Hyatt Hotels Corporation is set to double its portfolio of hotels in the Middle East and Africa by 2022. As such, the company recently announced the appointment of two key individuals, Kurt Straub as vice president of operations Middle East, Africa, and Southwest Asia and Ludwig Bouldoukian as regional vice president of development, Middle East, and North Africa, to spearhead Hyatt’s expansion plans. Mahak Mannan caught up with the two leading faces of Hyatt on the future of their hotel group and the industry in the coming years.
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n a world, or rather region, where everyone is competing to be the biggest and the most noticeable company as compared to its competition, Hyatt Hotels Corporation would rather be the most preferred brand in the market, according to Kurt Straub, vice president of operations, Middle East, Africa, and Southwest Asia, and this is Hyatt’s key to sustainable growth. “Hyatt does not want to be the biggest hospitality brand in the world, but want to be the most preferred one,” Straub says. “If you look at what has happened in the hospitality space in the last couple of years with Marriott and Starwood, the competition is growing. Hyatt is definitely one of the big players in terms of the name, not in quantity. The awareness for our brand is huge and we have the advantage of our legacy in Dubai having opened our first property in 1980. “There are a lot of things that have happened in the market space since then and in our view the Hyatt brand is very well present in the Middle East, because of the history we have in the market and the
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products we have been able to put in place.” Hyatt currently has 15 operational properties in the region, of which three are select-service brands, a sector the company is planning to develop. “A part of Hyatt’s development strategy is to improve the presence of our selectservice brands,” Ludwig Bouldoukian, regional vice president of development, Middle East and North Africa says. “We saw that some markets are becoming saturated in terms of luxury and upper up-scale hotels, so we see a great opportunity to enter the market of select-service because we see a lot of inbound and outbound demand for such hotels. There are many people who do not want the luxury, instead prefer something simple, and clean with a good brand reputation and that is a market that we are targeting now. In specific, we are looking at markets like Saudi Arabia, Riyadh, Jeddah, Tehran, and we are also looking at secondary markets, the ones that typically people don’t know of, but the demand is present. “Three brands which we are
concentrating on is the Hyatt Place, our select-service product, Hyatt House, which is an extended stay product and Hyatt Centric which is our lifestyle product. We are looking at markets in Saudi Arabia and the UAE to expand these brands, along with places in which we currently don’t have presence. Bahrain, Kuwait, and Oman are ones we are looking at as well. In the next couple of years, we are looking to cover all markets in the Middle East under all our brands from luxury to selectservice, doubling our presence by 2022.” When deciding areas of expansion, market dynamics, trends, nature of demand, and economic and political factors are key aspects to be looked into, according to Bouldoukian and the most important factor is finding the right owner. “We look for a good relationship with the owner, as we need an owner who can deliver on a long-term partnership.” “Saudi Arabia is an exciting market, as they are looking to increase their revenue from entertainment and tourism to approximately 6% which is huge for the
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country. There are exciting new projects coming up and religious tourism holds 40% of the market so we are looking at Mecca and Madina to expand our presence.” Speaking about the current market conditions, specifically in the UAE, Straub says that the times are challenging but Hyatt is taking an optimistic outlook: “The market is complicated, the volume is there, people are travelling, the Chinese middle class is travelling to Dubai, the Indian middle class is coming in as well and Expo 2020 is well underway. In the current market there is still space for various Hyatt brands to come in and at the same time we want to make sure that all the other Hyatt brands are reaching their potential. We really look at the target customer and which customer do we see in which Hyatt brand. There is pressure on the rate, but we are not worried. We are observing, watching carefully, and adjusting our strategies.” “We are not over exposed to the UAE, so during the time when other operators were building 40-50 hotels, we kept it small and concentrated. We made sure our owners were satisfied and based on the experience and expectations, we are building more with them,” Bouldoukian adds. However, the current market conditions in the region demand a change in mindset, according to Straub. He says:“In the current market, you know that from October to April it is rock and roll, the weather is good, everything is operational and fantastic. Then in the summer, you may go into a hibernation period with some spaces in order to not expose yourself with expenses and no footfall. This requires a change in mindset. Maybe the workforce that is not required in the summer can shift into the European summer and help there. Right now we have visa restrictions that may stop us from doing this but that does not stop us from thinking about new models on how to operate, this takes a bit of a shift in mindset. We hoteliers, especially the ones who have been in the industry for a while, are not wired that way. It is very important that we as leaders push this and open everyone’s eyes to say we need to look at how can we do things differently and make sure the hotels are built in an 46
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Hyatt Regency Aqaba
efficient way. The days are over where you can throw in a couple of employees and operate a hotel. “Being sustainable is also a long conversation to be had in Dubai. At this point, recycling needs to come to the table big time. It is sort of there, but it is not. Switzerland recycles 97% of all the glass and there is a box you can throw it in everywhere you go. All that must come here as a lot more efforts are required. I am so used to having segregated boxes there, it stresses me out that I am not able to do the same here. It is getting better but there has to be a huge effort on sustainability. We are always thinking of new ways to be more sustainable ourselves and have done away with plastic straws but are looking at what we can do with the bottles, like the ones we keep soap and shampoo in. Waste management is very important, there is technology to
support it and it is an investment but not something you should evaluate the return on investment for. It is your contribution towards the environment. We have set targets for ourselves to reduce various parameters of sustainability and the whole industry has to change in order to take this direction.” Market conditions have led hotel corporations to take a second look at operations and costs, and Hyatt has done the same to adapt to the market. “We had to go back and see how we are operating what we have, who is our target customer and how are we going to serve them. We looked at the operating models and products, how can we use produce that has not flown across half the globe and costs a fortune? We also looked at productivity in a more efficient way, building hotels that are more efficient, so that the kitchen is not far away from www.hotelnewsme.com
October 2018
Cover Story
the main restaurant meaning we needed more man power, looking at temperature controls across public areas, all to ensure we can operate in the best possible way for the best possible outcome as these aspects have a huge impact on costs,” Straub says. “Dubai, and the UAE has sort of lost the plot a bit when it comes to pricing, especially in food and beverage. Going out to have a meal with your family has become super expensive. The market needs to drop the rates a bit to get more people to come to them. If we find that right balance in the hospitality business, building an image that we are not just here to charge, we will see more people spending money.” Attracting the right talent is also a challenge, according to the vice president. “I am not saying that the right talent is not there, but a shift in mindset is needed. Let’s say we are opening an Andaz, I need Issue #004
to streamline who is my target customer and once I have defined that I have to think of how I am going to super serve the customer and who is going to do that. It is very complicated because I need to see how and where to get the right talent from, and what are their expectations with life-work balance. “Two years back we tested a new way of looking for talent in an Andaz hotel in India where we did not receive job applications but knew the kind of personalities we wanted. We went to the national newspaper, put in a scan code that would take the reader to a video of us explaining who we are looking for and we asked interested candidates to send their video back on why they want to join us. We then invited a thousand people into a night club, with no CV, organised them in different areas of operations and asked them to mingle. Through conversation we would find the people we wanted and only in the end did we see their past qualifications. This way we were able to attract talent that we may never have been able to reach, and it was a major success,” Straub explains. “I always say, treat your colleagues like when you have friends coming over. Keep focused, there will be challenges and you will fail. The culture we at Hyatt have is that it is okay to fail but just try to not make the same mistake again.” The biggest concern for the future of the industry worldwide is uncertainty, according to Straub, “The geopolitical situation is a concern in the coming years. You wake up in the morning with news that you could have never imagined. The world has become very unpredictable and it is unclear where it is heading. My personal feeling is that, the world has become rougher and aggressive where people are not shy to voice their opinions anymore. Somewhere a little conflict can change everything. “It is going to be a challenging time for the next couple of months. We believe there will be balance but it will take a couple of years to get there. It is going to continue to be a bit imbalanced for now and will take a couple of years to absorb.” Bouldoukian also believes that the long-term outlook looks good, however,
Pipeline • Hyatt Regency Aqaba Ayla Resort, Jordan • Hyatt Place Dubai, Wasl District, United Arab Emirates • Hyatt House Jeddah, Sari Street, Saudi Arabia • Hyatt Regency Algiers, Algeria • Hyatt Centric West Bay Doha, Qatar • Park Hyatt Doha, Qatar • Hyatt Centric Dubai Palm, United Arab Emirates • Hyatt Place Dubai Al Mina, United Arab Emirates • Grand Hyatt Kuwait City, Kuwait • Park Hyatt Marrakech, Morocco • Hyatt Place Riyadh KAFD, Saudi Arabia • Hyatt House Riyadh KAFD, Saudi Arabia • Hyatt Regency Addis Ababa, Ethiopia • Hyatt Centric Dakar, Senegal • Hyatt Regency Arusha, Tanzania
a correction is needed, “In the lead up to the 2008-2009 situation, there were many projects announced, out of which some projects got cancelled,” he says. “Following the correction, things worked out and there was a balance. I personally don’t believe that all the projects in the pipeline that are being announced across the region are going to happen. At Hyatt we are working with the owners to deliver. There has to be a correction, when is this going to happen, no one knows but there will be a correction.” Hotel & Catering NEWS ME
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New Hotel Opening
A Spanish Touch
Barcelo Hotel Group opened its latest project Occidental IMPZ Dubai, Conference and Events Centre last month. The opening signifies the group’s plans to cement its brand presence in the Middle East and increase its footprint across the next five years, and Mahak Mannan spoke to Ahmad Shaban Fernandez, vice president, sales and marketing, GCC, Barcelo Hotel & Resorts, on what the property brings to the market.
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he new property is just one of eight new ventures the group has in the pipeline for the Emirates, with Barcelo Hotel Group currently operating two other hotels in the region, Barcelo Residences Dubai Marina and Occidental Sharjah Grand, and is set to open a Dubai property, Barcelo Al Jadaf in June 2019. Ahmad Shaban Fernandez, vice president, sales and marketing, GCC, Barcelo Hotels & Resorts, said the latest 48
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opening, Occidental IMPZ Dubai is a result of listening to the market needs in order to offer a complete product that caters to the local and international market. “The new property is our reaction to cater to market needs in a comprehensive way. With the great support of our owning company Al Safeer Group and extended backing from the corporate team in Spain, we have successfully brought a great
product to the market that has helped us to attract the right calibre of expertise,” Fernandez says. “At the new property, we have ensured the recruitment of a diversified team that is experienced in dealing with the needs of local and international clientele. Occidental IMPZ can can cater to MICE organisers, international corporate organisations, leisure travellers, and deliver a high standard of food and www.hotelnewsme.com
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beverage concepts. For this we needed to gather a comprehensive team that has the right experience to deliver service matching the expectations of a dynamic market like Dubai.” There were a few hurdles on the way to completion, however, none of those hindered aspects of the final product, according to the VP. “Like in any other project, the passion behind it and the hunger to reach Issue #004
perfection can be challenged by daily unexpected obstacles, however, with the expertise of the team on the floor, the faith of our owner in the project , and the support of our senior teams in Spain, we have been able to overcome all challenges and managed to open the doors of the hotel on 10 September. "And the final product is exactly we aimed for. The project, being equipped to meet the expectations of MICE organisers
through its meeting spaces, along with the variety of F&B concepts, will manage to create a different type of traffic into the hotel in a way that will assist in positioning the property within different source markets and sectors.” Now that the property is open, there are a number of opportunities that the team has to chase in order to keep the hotel running on track. “We need to ensure the market coverage of our sales team is creating the right awareness of the new hotel while also earning the trust of the client through spotless service delivery. It also goes without saying that we will need to adapt to the market changes and dynamics as and when required, after all, we are part of this market and we need to adapt to its needs,” Fernandez explains. “Our main target is to position the hotel within a market that has gained enough experience in the hospitality industry over the years, therefore the expectations are high. This is the first Occidental hotel that Barcelo Hotel Group has introduced to the GCC market, therefore it needs to set the known standards of the brand in order to reach long-term expansion plans. Consistent use of the hotel by the different categories of local and international Hotel & Catering NEWS ME
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clientele will give us the targeted index of guest satisfaction, and this will be a big indicator to measure our success.” Located in International Media Production Zone (IMPZ), the new property is one among a few hotels currently operating in the area. “IMPZ is an area of development within Dubai and I think the hotel has come into play at the right time, wherein it will have enough time to position itself before the arrival of Expo 2020. This much anticipated event will leverage the hotel within the area as well as strengthen the positioning of Barcelo Hotel Group as an international hotel chain and operator.” When guests enter the hotel, they can expect to be greeted by a warm team, positive hospitality vibes, fresh and stylish public areas and rooms, exceptionally high-tech meeting spaces, and two roof top swimming pools. Commenting on the food and beverage 50
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offering at the hotel Fernandez said: “The hotel is a fresh product that targets different markets due to its wide concept. It has been designed to mainly serve the MICE segment within Dubai, the region, and even international markets, yet with the different concepts of restaurants and facilities within the hotel, we expect the leisure market to try the hotel. Again we cant forget about the power of the local market within Dubai in driving the F&B concepts around the city. “Let’s not forget about the fame of Spanish cuisine around the world too, and the fact that we will be reflecting Spanish hospitality around the entire hotel and not only the restaurants.” The perfect market coverage and penetration across all sub-segments is key to have a strong ramp up of the hotel’s opening, the VP says. "The main target market for the hotel includes local and international event
organisers, corporate organisations, Eastern and Western European markets, as well as the GCC heavy leisure travels. “Dubai is a very unique local market with a strong regional and international flavour. Being a European operator that has been in the industry for a long time, we will ease the penetration of the international markets and generate traffic into the hotel and city,” Fernandez adds. “We are trying to maintain the perfect balance between the way we penetrate offline and online channels. Both are extremely important as we need to take into consideration the various buying habits of different source markets we would want to target. With the difference in hotel management Dubai as a destination is bringing to the market, the entire industry is competing today, not against each other but towards keeping and leveraging the current positioning of Dubai on the map of the world.” www.hotelnewsme.com
October 2018
New Hotel Opening
Ahmad Shaban Fernandez
ELEGANT LIGHTING SOLUTIONS
sales@DesertRiver.com | +971 4 323 3636
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Event Preview
GulfHost 2018
Buoyed by a successful 2017 launch, GulfHost, the hospitality equipment sourcing expo for the Middle East, Africa and Asia returns in October with new dedicated zones for Gelato & Bakery, CafÊ & Bar and HORECA. The 2018 edition, which runs at Dubai World Trade Centre (DWTC) from 30 October – 1 November, will feature 2,500 brands showcasing more than 8,000 products across six core sectors and is set to draw over 25,000 buyers.
The spotlight this year at the show will be on global smart kitchen appliances, with that market alone growing at a fast pace and expected to reach $4.8 billion by 2025, with a compound annual growth rate of 27.4%, according to Invant Research report. This soaring demand is directly linked to the desire to boost efficiency, production, and waste reduction amongst key 52
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hospitality players in an increasingly competitive landscape. With technology playing an evergrowing role in the hospitality sector, latest innovations will be at the forefront of GulfHost 2018 with a focus on emerging technologies that promises to offer benefits for the Back of House operations. With the GCC hospitality market
expected to reach $36.7 billion by 2020, according to a Euromonitor International report, growth is being driven by several key factors, including increasing disposable income, surging tourism, and the continued rise of a dining out culture across the region. To meet the industry needs in the UAE and the GCC region, UAE-based exhibitor Falcon Professional Kitchen www.hotelnewsme.com
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Café & Bar, a new industry-defining zone, to build on the rising trend. HORECA will be a key first at this year’s show. Real estate market advisory firm Colliers International forecasts Saudi Arabia to become a hotel and tourism hotspot for the region in the years to come. The 2018 HORECA zone will be a reflection of the growth of hospitality, restaurants, and cafes across the region, showcasing products that serve to shape brand identity, including sustainable and innovative packaging options, flexible storage units, quick and automated serving solutions, and a vast array of point of sale equipment.
Mark Napier, exhibitions director, DWTC, and show director, GulfHost 2018 LLC is offering turnkey kitchen solutions and will bring its bespoke space that saves on cooking and prep units to the show. Samir Al Hallab, managing partner at Falcon Professional Kitchen LLC said: “We are taking part in GulfHost this year as we’ve done in previous years with the aim to communicate our latest releases to the market and to connect with people from the food and beverage industry. This year in specific we will focus on the launch of our Grand grill and ovens showcasing different grill units we’re bringing to the market.” Running alongside GulfHost will be DWTC’s trio of targeted food product trade shows: The Speciality Food Festival, yummex Middle East, and SEAFEX Middle East. Show floor opportunities will be augmented by a full schedule of on-site features and training initiatives supported by major culinary associations. We spoke to Mark Napier, exhibitions director, DWTC, and show director, GulfHost 2018, on what we can expect at GulfHost 2018. Issue #004
What is different about the show this year? GulfHost 2018 will build on the success of its headline sectors of Front of House, Back of House, and Tableware while unlocking a slew of opportunities through new zones such as Gelato & Bakery, Café & Bar and HORECA, which are key to driving a multibillion dollar combined hospitality market. The new zones mirror rapidly evolving consumer landscapes across the region, whether it is the increasing demand for technology-driven coffee shops, new artisan gelato and bakery products in response to a health and diet-conscious consumer base or demand for ready to go bakery snacks, and innovation, change and competitiveness are spurring transformational concepts. With the Middle East coffee industry expected to reach a value of $4.4 billion by 2021 according to Euromonitor International, buoyed by affluent consumers increasingly viewing coffee as an artisan, specialist, and quality experience, GulfHost 2018 will introduce
What does the expansion of the show say about the industry? With the addition of dedicated zones for Gelato & Bakery, Cafe & Bar and HORECA, the 2018 show has doubled its sector coverage and with 25,000 buyers coming to the show. GulfHost 2018 is the vanguard of the regional and global hospitality trade. A focal point will be the GulfHost Restaurant Development Conference, powered by the International Centre for Culinary Arts in Dubai and the Middle East Food Forum, an open door, transformative learning platform hosted by professionals from the regional F&B industry. Over three days, more than 60 high-profile speakers will take to the floor to share proven methods for navigating the latest food service shifts, offering an opportunity for local and regional professionals to gain insights that will keep them abreast, if not ahead of, dynamic industry changes. Another major draw will be the ICCA World Chefs Education Theatre hosted in partnership with the World Association of Chefs Societies. This on-site workspace will serve on the go, drop-in training to food professionals who are seeking to adapt their skillset to include the latest ingredients and cooking techniques. The National Barista & Latte Art Championship will bring together coffee brands and aficionados to craft patterns and designer coffee in various formats. Running Hotel & Catering NEWS ME
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parallel to the new Café & Bar segment, regional baristas now have the chance to compete for industry acclaim on this platform certified by World Coffee Events (WCE) and organised by the Specialty Coffee Association UAE Chapter (SCAE). Tell us about the line-up of suppliers exhibiting. The 2018 edition will feature 2,500 brands from across the globe. One of the key exhibitors at the show is German manufacturer MKN, which produces high-quality professional cooking technology, including a wide range of thermal equipment for professional chefs. Another German manufacturer HOBART will showcase its industryleading commercial washing innovations for the hospitality sector. Italian heavyweight Irinoix will be present with its latest range of quality shock freezers and blast chillers. UAE-based Falcon Professional Kitchen, a kitchen manufacturer and supplier, offering turnkey kitchen solutions will bring its bespoke space that saves on cooking and preparation units. Additionally, Falcon Kitchen’s out of home specialty coffee solution, a customised cold brew solution unit will be displayed at GulfHost as part of the growing trend of cold brew coffee solutions in the F&B market. With a team of highly qualified professionals, Rio International will showcase a wide range of innovative food processing products. Meanwhile, RAK porcelain, a global manufacturer of Porcelain tableware will reveal an array of world-class hospitality products. International hospitality suppliers A. Ronai will display the latest in tableware designs and hospitality products, while the Ali Group will bring industry-leading commercial microwave and service parts. Middleby, a worldwide manufacturer of commercial kitchen equipment, residential appliances, and systems for industrial food processing, packaging, and baking will also have a major presence at the show along with Welbilt, Inc, which provides high-quality food 54
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service equipment and solutions. Furthermore, Rational AG, a global technology pioneer will bring its range of innovative products for professional kitchens setting the global standard for cooking intelligence, production quality, simplicity, and resource efficiency. How many visitors are you expecting? More than 25,000 visitors attended the inaugural GulfHost event in 2017, and expectations are even higher for this year’s edition with new zones introduced to cater to a wider audience. Following an impressive debut in 2017, GulfHost has quickly evolved into the complete hospitality equipment sourcing expo for the Middle East, Africa and Asia. The event serves international chefs, general managers, F&B Managers, and procurement heads from the biggest names in food service.
How do your exhibitors benefit from the show? The show will give exhibitors access to and crucial face time with industry leaders and decision makers from across the hospitality and catering equipment sectors from various key markets including the Middle East, Africa, and Asian hospitality market. Last year’s show witnessed an average sales value per exhibitor of $426,000, which is strong for a show debut. Tell us about the innovation awards. The GulfHost Innovation Awards recognises progressive technologies that are shaping the future of hospitality equipment solutions in the MENA region. With an independent judging panel managed by the International Centre for Culinary Arts (ICCA), this year’s Awards welcome two new categories. The awards will be presented to organisations that have demonstrated innovation and excellence www.hotelnewsme.com
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Event preview
Convotherm combi steamers cover every need
in development, marketing, and launch of a new item of equipment. Awards will also be given to an organisation or company that has introduced a new idea, method, technology, process or application of commercial significance to benefit to the food and beverage industry. In addition, the awards will also feature a series of notable accolades aimed at recognising talented and long serving personalities from within the industry. Shortlisted nominations will be announced on the website on 18 October with the winners announced at a Gala dinner following day one of the show on 30 October.
Best baking and cooking results Easy operation Technology leader Lower operating costs – while helping the environment
Your thoughts on the competition in the market. The 2017 GulfHost Innovation Awards proved that the market is fuelled with innovative hospitality equipment solutions. 46 of the region’s hospitality equipment and solutions suppliers entered the GulfHost Innovation Awards to showcase their products and services in one of five categories, which is a large number to prove that this industry is heading in the right direction. We are expecting similar if not better results this year with suppliers becoming more innovative in a competitive marketplace. GulfHost 2018 is a trade event and will be open from 10AM – 5PM from October 30 - 31 and 10AM – 4PM on November 1. For the full list of features, showcases and industry trends visit https://www.gulfhost.ae/ Issue #004
Visit us! Booth S3-B10, Sheikh Saeed Hall
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Stands You Need to Know
Alto-Shaam
Gabriel Estrella Talentti, director, Middle East & Africa, Alto-Shaam on what they are highlighting at GulfHost this year.
Tell us about your company. Alto-Shaam is a leader and innovator in the global commercial foodservice equipment industry. We specialise in creating products and system solutions that are the core to successful foodservice programs. With a business in primary cooking equipment, we offer an expanded product portfolio that includes Combitherm ovens, Vector multi-cook ovens, Halo heat cook and hold ovens, smoker ovens, heated holding solutions, QuickChiller rapid chill units, and drop-in food wells to name a few. What will you be highlighting at GulfHost this year? At GulfHost we will be highlighting our new and revolutionary Vector multi-cook ovens with exclusive structured air technology. Vector ovens are unlike any other, they let you control temperature, fan speed, and cook time in each individual oven chamber. Independent chambers allow you to expand your menu and cook up to four different food items simultaneously with zero flavour transfer. They also reduce the need for skilled labour. Vector ovens are fully programmable with user-friendly controls, allowing anyone to cook at the touch of a button. The structured air technology provides even heat distribution with no food degradation.
Angelo Po
The latest from Angelo Po in the words of Giorgio Pignataro, regional manager, Middle East. Tell us about your company. Angelo Po, a firm with 95 years of history behind it, is the market leader in the design and production of complete systems for the catering industry worldwide. From horizontal and vertical cooking lines to food storage systems, the company delivers solutions that help chefs achieve outstanding performances. Angelo Po belongs to Marmon Food, Beverage & Water Technologies, a company of the US holding Berkshire Hathaway Inc, and operates on a worldwide scale through offices abroad. What will you be highlighting at GulfHost this year? We will be highlighting our Icon 9000, the 900mm cooking block equipped with flexiplate, the multifunction plate with four cooking independent areas and a chef comfort-pro system which creates an invisible barrier between the cooking zone and the chef. BE-1, another one of our products is an integrated cook and chill system that allows you to manage, with a single interface, the combi oven CombistarFX and the blast chiller or freezer. Furthermore, Mark is an Angelo Po innovation, which marks food perfectly, even the trickiest foods to cook on the griddle, the grill or in the combi oven. With Mark you can separate the marking phase from cooking, improve gastronomic quality, and work organisation, while reducing the cost of cooking. Stand number: S2-C50
Stand Number: S3-C10 Website: www.alto-shaam.ae 56
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Event preview
Baklawa Made Better
Mohamad Khachab, partner and COO, Baklawa Made Better, on their confectionary solutions for chefs.
Inoksan
Umut K. Akkaya, export manager, Inoksan on what we can expect from the company at GulfHost 2018.
Tell us about your company. BMB, short for Baklawa Made Better, is an innovative confectionary business that is passionate about providing premium quality with exceptional taste. We create and develop recipes with innovation. We have operational presence in five countries, and export globally to over 23 countries. Our growth and expertise make us leaders in private labelling of chocolates and Mediterranean sweets in the GCC and MENA region. Using our two state of the art factories, we are able to match high demands and produce 53 tons of chocolate, Arabic sweets, and chocolate ingredients daily. We also carry a diverse portfolio of over six brands of Baklava, chocolate and bakery ingredients, and healthy snacks. What will you be highlighting at GulfHost this year? We will be highlighting a selection of our confectionary business unit, including Arabic and Mediterranean sweets, & wrapped and unwrapped chocolate. In addition, we will also display some hero items from selected brands including Asateer, De Raphael, Simply BKLVA, and Petit Gourmet. We are also launching our new healthy snack brand Freakin’ Healthy, a functional snacking system that is based solely on healthy, wholesome, and clean nutrition and caters to the needs of the millennials. Freakin’ Healthy offers nutritious bars, bites, and vegan chocolate.
Tell us about your company. Inoksan is the leading producer of professional kitchen equipments in Turkey since 1980. We produce several products including cooking equipment, ovens, dishwashers, and open buffets. Currently we are exporting to almost 90 countries worldwide and are expanding our sales channels.
Stand number: Yummex- BMB 214 / Freaking Healthy- C1-45 Website: www.bmb-group.com / www.freakinhealthy.com
Stand number: S-C50 Website: www.inoksan.com
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What will you be highlighting at GulfHost this year? We will be exhibiting our 900 Series cooking line, Combi steamers, dishwashers and, state of the art open buffets.
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Marco Beverage Systems Gemma Kiernan, marketing manager, Marco Beverage Systems, tells us about their new products.
Tell us about your company. For over 30 years, Marco has specialised in providing creative solutions to the global hospitality, foodservice, and speciality beverage industries. We are driven by our passion for knowledge, innovation, and beverage excellence. We strive to create precise & energy efficient systems that enable users around the world to serve the very best tasting beverages.
Moretti Forni
Alessandro Oliva, international sales executive, Moretti Forni, tells us what’s cooking in the oven industry.
Tell us about your company. Moretti Forni produces professional pizza deck-ovens. Today, the company that was founded in 1946 and based in Italy, exports 75% of its production to more than 120 countries. Innovation, reliability, safety, sustainability, and design have always been the company success factors which is also reflected in the Moretti Lab Learn and Bake, a Moretti brand academy dedicated to baking and training of professionals in the world of pizza, pastry, and bakery. The company offers practical solutions to meet customer needs with high technology devices. What will you be highlighting at GulfHost this year? We will be highlighting the Neapolis which is a woodburning oven that turns to electric. This is the world’s most powerful electric oven with 510 °C maximum temperature, designed by Moretti to bake authentic Neapolitan pizza. The SerieS is a more technological deck oven for pizza, pastry, and bakery products. It allows 35% less power consumption. We will also showcase the SerieT64, a countertop conveyor oven that joins the best baking process, low energy consumption, and reduced footprint which proves useful in small working areas along with the SerieF, a range of electric convection ovens dedicated to pastry products. Stand Number: S1-C20, Hall SSH1 Website: www.morettiforni.com
What will you be highlighting at GulfHost this year? The two main products we will be highlighting include the Marco SP9 and Marxo Mix undercounter. The Marco SP9 is a single serve filter coffee brewer. Baristas control grind, weight, time, and volume and the SP9 does the rest. Incorporating pre-infusion, pulse brewing, and temperature and volume control, the SP9 is precise, easy to use and allows shops to consistently serve high quality filter coffee. The Marco Mix undercounter boilers can deliver hot water pre-programmed to three different temperatures and volumes from a single boiler. The undercounter boiler is used with a sleek and stylish three button font that creates minimal counter footprint and allows for better workflow and face-to-face customer interaction Stand number: S1-104 Website: www.marcobeveragesystems.com 58
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October 2018
Event preview
Norwegian Seafood Council
Ingelill Jacobsen, manager emerging markets, Norwegian Seafood Council, highlights products for the seafood sector.
Skinny Genie
Yann Jolivet, founder, Skinny Genie, on their healthy line of products.
Tell us about your company. Skinny Genie is an honest, forward thinking, and health conscious lifestyle brand. We stand foremost for good tasting food that also happens to be healthy and gluten-free. We produce a wide selection of fresh and frozen glutenfree products, along with a range of lactose-free, dairy-free, vegan, and sugar-free goodies, all manufactured in our laboratory. Founded in 2012 by Yann Jolivet, Skinny Genie has become an established gluten-free supplier in Dubai, with high quality products for restaurants, banqueting, and hospitality professionals. What will you be highlighting at GulfHost this year? We are constantly developing our products and refreshing our product range. We work closely with our customers to ensure that we offer the best gluten-free products. We have a new exciting selection of cakes, breads, and savoury products that we will be highlighting at the show. Stand Number: 317 Website: www.skinny-genie.com
Tell us about your company. The Norwegian Seafood Council works together with the Norwegian fisheries and aquaculture industry to develop markets for Norwegian seafood. The broad range of marketing activities aims to support Norwegian seafood exporters by raising awareness and preference for Norwegian seafood, our efforts lay the foundation for each of our exporters sales and marketing. Together with us at the stand, we have several export companies of a large variety of Norwegian seafood. What will you be highlighting at GulfHost this year? We will be highlighting a variety of high-quality Seafood from Norway, such as Norwegian salmon, trout, cod, halibut, prawns, king crab, and pelagic fishes just to mention a few. Stand number: Seafex Z3-C10 Company Website: www.seafood.no Issue #004
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Out of this world
Chinese Cuisine While the tourism industry is hosting an increased influx of Chinese visitors in the UAE, the demand for Chinese cuisine is also on the rise. From authentic fine-dining Chinese to quick takeaways, we bring you the best of both worlds in this feature.
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He Jia, chef de cuisine, Shang Palace, Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi
How popular is Chinese cuisine in the Middle East? He Jia, chef de cuisine, Shang Palace, Shangri-La Hotel, Qaryat Al Beri, Abu Dhabi: Chinese cuisine is undoubtedly very popular in this region, especially with the growing number of tourists coming into the Middle East from the mainland. We’ve noticed that many people within the UAE visit Shang Palace to enjoy authentic Chinese cuisine after having travelled to China, wanting to enjoy the same flavours. Vicky Dhakan, co-owner, Prax’s: UAE is a melting pot of cultures with people of all nationalities, hence every cuisine finds its takers. People are accepting every taste on their palate. Chinese food in itself, especially fast food Chinese, is something that is more popular in the US. The concept of a noodle takeaway is Issue #004
very common there. But when it comes to the Middle East, this concept is slowly growing. Another reason for the growing popularity of Asian food is that the people are really done with pizzas and pastas. With Prax’s, we’ve realised that more and more people are opting for a healthy and filling Chinese meal on a weekend, rather than the carbs. How would you describe authentic Chinese cuisine? Jia: Authentic Chinese cuisine is connected to the rich history of China. The country has been growing over centuries and with increased wealth, the eight different styles within Chinese cuisine has changed too. Today, the dishes feature premium seafood and meat. However, the cooking techniques have not changed. We still use the same methods of steaming, wok cooking, Chinese barbecue,
and double boiling for traditional Chinese medicine. The roots in Chinese cooking were established over 5,000 years back. Dhakan: As diners, we’ve eaten a lot of dishes that claim to be Chinese. But there’s something called Indo-Chinese like Manchurian balls and Chinese bhel, American-style Chinese, and even Filipino-Chinese food. Then there’s the authentic Chinese. A few years back, one would say that the original flavour of the cuisine was somewhat lost, but as people travel, they have better knowledge of the flavours. Authentic Chinese meals are simple, with fresh ingredients, rich in flavours, and they’re big on their sauces. What is your hero dish and why? Jia: Organic double boiled chicken soup with ginseng, wild mushrooms, and Chinese herbs. This is a super healthy Hotel & Catering NEWS ME
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Vicky Dhakan, coowner, Prax’s dish and it is believed that cooking it for 72 hours transforms the ingredients into Qi, or energy. I personally love the taste of this dish. Dhakan: From our mains, chili basil beef, paired with rice or noodles, is the winner. It’s rich in sauce, got the right amount of spice, and has fresh meat or vegetables. It’s a fast-seller and a personal favourite too. From the starters, it’s the dynamite prawns or mushrooms. Have you adapted Chinese cuisine to suit local tastes? Jia: We cater to a wide range of palates, with guests coming in from all over the world. Such a great diversity in our guest’s cultural profile requires us to accommodate the needs of travellers and locals alike. From steamed dishes to wok-fried mains and deep-fried starters, we have a mix of cooking styles and flavours. In order to do this, while staying true to the cuisine, we have chosen to offer cuisines from various Chinese regions, like Cantonese, 62
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Huaiyang, Shandong, and Sichuan at Shang Palace. Dhakan: At Prax’s, we have kept all the flavours original, and true to its taste. We want customers to have a meal at our restaurant and experience gourmet quality food. When you have a restaurant in a multicultural place like Dubai, it will find its takers for the authenticity and true flavours. What are the key trends emerging in Italian cuisine in the region? Jia: With the influx of travellers and Michelin Guide coming into China, the benchmark is changing towards more refined and elegant dishes, without compromising on the long-standing standards of Chinese cooking. Dhakan: A lot of global trends like the farm-to-table concept is being put into action. With Italian too, it’s all about fresh ingredients and a concept like this helps when you have veggies growing right in your backyard.
Where do you source produce for your menu and what products do you find challenging to source? Jia: Our first option is local and sustainable produce like fish, vegetables, and poultry. As a part of Shangri-La Hotels and Resorts, we also work with our sister properties in China to ensure we have the right produce necessary to maintain the authenticity of our dishes. Dhakan: One of the most important things at our restaurant is that we always need fresh produce, we cannot compromise on that. Due to this, we buy our vegetables every second day, and our meats for five days to a week. We cannot overstock and since the key is freshness, the produce doesn’t have a large shelf life either, that can be challenging at times. How do you see your menu evolving over the next 12 months? Jia: Our menu reflects the various cuisine styles of China and we are constantly www.hotelnewsme.com
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Out of this world
trying to bring our guests the best of Chinese food. We are careful to do this while staying true to the identity of our signature restaurant, Shang palace. While we focus on these factors, it is always on our mind to cater to the many kinds of guests that dine with us every day. Dhakan: We will be moving towards more exotic and selected Asian dishes, for which we’re constantly doing research and development. We will also be adding more quality to our food and apart from that, we wish to introduce more items in our dessert section as we want our customers to have a complete experience. Adding new sauces is on the list too in the near future. What does the future hold for Chinese cuisine in the region? Jia: I personally expect to see a huge growth in the number of Chinese restaurants and menus in the UAE alone over the next couple of years due to the increasing number of Chinese travellers coming to the region. Dhakan: I hope more people make Chinese their go-to cuisine. That could be a lot to expect since the dear hummus and pizzas are in competition. We hope that street style Chinese remains a favourite too. A lot more people will become widely aware of the roots of the cuisine and there will be more Chinese restaurants in the future, looking at the emerging popularity of the cuisine in recent times. Issue #004
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Market trends
Top 10 Trends Driving Millennial Travellers
In the current market, millennials are putting pressure on the leisure tourism industry with very specific demands. Hotels, airlines, and restaurants alike are going all out to ensure they are ready to host these new age travellers. Hotels.com surveyed millennials in the UAE to find out just what makes them tick when they travel or when they plan a holiday and Liz Oakman, senior director and general manager, EMEA, at Hotels.com reveals the top 10 trends that drives millennial traveller choices.
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Market trends
Travel is a hot topic of discussion Travel is the most popular topic of discussion among millennials, even more popular than discussions about their partners, films, TV shows or shopping.
Last minute travel A sign that they like living on the edge or are just poor planners? Whichever the case, majority of millennials book their holidays one month or less in advance. Short haul travel destinations, take note.
Site-seeing and eating is a must A majority of millennials travel to explore popular Instagrammable attractions like the Colosseum in Rome or the Eiffel Tower in Paris and eat at the best restaurants & cafes.
Holiday chatter Discussing the hotel you stayed at is one of the most popular topics for millennials after they return from their travels, a sign that accommodation is a very important part of their holiday.
Will travel for food UAE millennial travellers are enticed by the gastronomic landscape of countries and discovering the culinary scene is high on their agenda, with London and Paris among some of their preferred destinations for food.
The beach beckons UAE millennials are inspired by beaches when they choose their holiday destination and tend to travel to countries that boast white, sandy beaches. Fortunately, these are a short flight away from the UAE, think island escapes like the Seychelles or Mauritius.
Through the lens While man made attractions are a source of great inspiration for millennial travellers, natural wonders are not forgotten, with a majority of millennials snapping pictures that capture natural beauty, whether an unforgettable sunset or the perfect snowflake.
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Facebook first Despite the perception that Facebook is losing popularity among millennials, the social media website is the most popular app amongst millennials when they travel, with a vast majority choosing this platform versus any other to post holiday pictures.
The food files The holy grail of fast food, pizza, pasta, and burger continues to retain its hold and millennials are most likely to post pictures of those food choices on their social media when they are on holiday.
Street food galore A majority of millennials have a hunger for authentic experiences, especially when it comes to food and actively seek out local street food, from Bangkok to Barcelona.
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Marketplace
Thirst-Quencher We look at the top water brands refreshing the region.
Acqua Morelli Andreas W. Herb, CEO, MBG Group tells us about their mineral water brand, ACQUA MORELLI.
Which is your best-selling product? Since our entry in the market in 2013, ACQUA MORELLI has grown enormously within the United Arab Emirates, becoming one of our biggest export markets for water. ACQUA MORELLI comes in two options, sparkling and non-sparkling. In the United Arab Emirates, non-sparkling water is highly requested. What trends are you seeing in water consumption in the UAE? With more than 250l per inhabitant a year, the United Arab Emirates has one of the highest water consumption levels worldwide. Consumers, however, do not only expect to have plain water. They are more selective in their choices and appreciate good mineral water. Not only does ACQUA MORELLI offer pure pleasure in taste, it also stands out due to its unique and sublime packaging features, as requested from the consumers. The individually designed, deep blue-coloured bottle is 66
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October 2018
Marketplace
expected to register a Compound annual Growth Rate of 6.4% during the forecast period of 2017-2022. The United Arab Emirates belongs to the wealthiest economies in the world and is highly dependent on bottled water. The country is anticipated to register the highest consumption rate, with each resident drinking an average of more than 250l of water per year. This development is supporting our growth in the United Arab Emirates as consumers become more selective in their choices.
Tel: +971 4 884 8811 Website: https://www.acqua-morelli.com/en/home/ elaborately embossed and has a brilliant label made of silver foil. What makes your brand stand out among others? Both of our ACQUA MORELLI options have a very mild and mellow taste and stand out by their extremely low and balanced mineral content of only 39.9mg/l. The lower the mineralisation in water, the higher and better its quality. The low mineral content of the water helps to evolve the original flavour of food and drinks. The pure taste harmonises well with special dishes, choice wines, coffee, and cocktails. Compared to other mineral waters, which can contain up to 948mg/l, the merits of ACQUA MORELLI are very clear. Issue #004
Where does ACQUA MORELLI originate from? Surrounded by an untouched forest in the heart of Alpi Maritime, the Bauda spring is the source of ACQUA MORELLI. This is located around 1,000m above sea level. The area is virtually untouched, nature is left to its own devices and is free of any agriculture or environmental influences. This idyllic spring pours forth water with a 75-year journey behind it, having passed through numerous strata of rock that acts as a natural filter system. Bottling is done directly on site near the Bauda spring. Your thoughts on the current market According to the market researcher Mordor Intelligence, the United Arab Emirates bottled water market is
What sizes/units does ACQUA MORELLI come in? ACQUA MORELLI is available as sparkling and non-sparkling, in both PET bottles and glass bottles. The glass bottles are available in 0.25l, 0.5l, and 0.75l for both variants and the PET bottles are available in 0.5l and 1.0l volumes in sparkling and nonsparkling. In the United Arab Emirates non-sparkling water is requested stronger by the consumers. However, in other countries such as Germany approximately 80% of mineral water is requested in the sparkling version. As we have a broad internationalisation strategy within the MBG Group, owner of the ACQUA Morelli brand, we distribute our brands and product portfolio in 58 countries worldwide. How do you distribute ACQUA MORELLI in the UAE? The water is distributed via our business partner Fresh Express LLC in Dubai. The distributor handles the entire process from sales to logistics. What does the rest of 2018 have in store for your company? In the United Arab Emirates, special waters like flavoured waters are facing increasing popularity. Therefore, we will implement a new product within the ACQUA MORELLI range, the ACQUA MORELLI BELLINI. This new product of full-bodied white peach mark and sparkling ACQUA MORELLI mineral water ensures the finest Italian enjoyment. Hotel & Catering NEWS ME
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S.Pellegrino Lamia Rochdi, regional marketing executive, HORECA, highlights their water brand.
Tel: 04 805 2000 Email: marketing@horecatrade.ae Website: horecatrade.com
Which is your bestselling water product? Our bestselling water brand is S.Pellegrino, containing both natural still and sparking water. We have been the official distributors for S.Pellegrino in the UAE for over 13 years now. What trends are you seeing in water consumption in the UAE? The consumer perception on drinking water has changed over the recent years. They are aware of the benefits and importance of drinking quality water, ensuring they know where the water comes from, whether it is treated, and the mineral content within it. Here in the UAE, there will always be a high demand for water due to factors such as the weather and lack of resources in the country. What does the rest of 2018 have in store for your company? We have a lot of new brands that we will be adding to our portfolio in the near future.
Voss
Peter Karam, director, VOSS, Middle East shares his thoughts on the market.
Tel: +97143040400 Email: peter.karam@vosswater.com Website: www.vosswater.com in the region has led to stronger growth of the water category, which is also a strong indicator of consumer trends towards more mindful consumption of food and beverages.
Which is your bestselling water product? VOSS glass bottles are the bestselling product, both still and sparkling are in high demand due to their sustainability aspect, being environmentally friendly while preserving the purity and taste of our Norwegian water. What trends are you seeing in water consumption in the UAE? Consumers are becoming conscious of their water consumption habits as more awareness is being shed around the health benefits of staying hydrated throughout the day. This has lead to strong beverage innovations in the water category and a move towards consumption of high-quality water. The use 68
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of plastic is also becoming an environmental concern, as such many restaurants and hotels are contacting us to shift to glass bottles. Your thoughts on the current market? The recent taxation on carbonated drinks
What does the rest of 2018 have in store for your company? We have strong initiatives in the pipeline around recycling, home delivery, and some exciting product innovation in Q4. This will enable us to add more value to our partners in trade and remain close to our quality driven consumers. We will continue trying our best to lead the way in innovation, sustainability, and most importantly offering consumers the highest quality beverages. www.hotelnewsme.com
October 2018
Marketplace
smartwater Juan-Carlos Mallet, marketing director, The Coca-Cola Company, Middle East, tells us about their new premium water brand.
Which is your bestselling water product? The Coca-Cola Company has seen continuous success with its homegrown water brand Arwa. More recently, we have expanded our UAE product portfolio with the introduction of a new premium water brand called smartwater, which has enjoyed great success in the UK and North America, and we are excited to be only the third country in the world to launch it. Inspired by the clouds, smartwater is the first ever bottled water brand to use a unique method of vapour distillation, a process that simulates the way water is purified in nature, and features added minerals and electrolytes for a clean, crisp taste. In line with our recently launched recycling vision, A World Without Waste, the sleek packaging is 100% recyclable and is made up of 30% plant-based materials, which has a lower carbon footprint than traditional plastic. What trends are you seeing in water consumption in the UAE? Today’s consumers are looking for a product that offers more than just regular refreshment and the increase in awareness for healthy living is driving the demand for functional water with added value in the form of minerals, oxygen, and vitamins. Consumers are also becoming more environmentally conscious and want to support a sustainable lifestyle which has led to a growing trend of innovative packaging. Your thoughts on the current market? Bottled water consumption and sales have been increasing in the recent years and it is now the fastest growing segment in the beverage industry. It is also highly competitive, and innovation has truly reconfigured this sector. To stand out among the competition, it is imperative to establish a strong brand image and point of differentiation. What does the rest of 2018 have in store for your company? 2018 has been a successful year, with the FIFA World Cup Trophy Tour and the launch of smartwater. We look forward to building on that success in the remainder of the year and have numerous upcoming regional initiatives and expansions in the pipeline including the opening of a new bottling plant in Sudair City, Saudi Arabia.
Tel: +971 4 4444 671 Email: ombennis@coca-cola.com Website: https://en.coca-colaarabia.com/
Issue #004
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The Hotel Show
The 19th edition of The Hotel Show Dubai and The Leisure Show concluded on a positive note last month after welcoming over 30,200 visitors and hosting 750 exhibitors at Dubai World Trade Centre and we have rounded up all the action from the three day show.
According to data compiled by Ventures, the UAE's hospitality market is expected to reach $7.6 billion by 2022. With this in sight, the rise of technology in the region’s hospitality sector was a key topic of discussion among experts who attended the show as well as speakers at the Middle East 70
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Hospitality Leadership Forum. Event director, Gary Williams said, “This has been an impressive year for the show. Visitors have shared positive feedback about the lineup of exhibitors as well as the exciting live events that were on the agenda. Companies that exhibited
this year indicated that the quality of networking and business conducted has been remarkable. “The feedback from the Leadership Forum which featured global and local industry leaders has also been positive. Overall, the show was a great platform www.hotelnewsme.com
for renewing old contacts, making new acquaintances, knowledge sharing, and a celebration of the industry’s leading properties, people and projects. I am excited about commencing work on the Issue #004
20th edition of The Hotel Show which will take place in September 2019.” During the Middle East Hospitality Award held at the Ritz-Carlton, DIFC, during the first day of the show, Dubai’s
Renaissance Downtown Hotel was crowned the best 5-star Hotel of the Year while President and CEO of Jumeirah Group, and immediate-past chair of the World Travel and Trade Council, Gerald Lawless was conferred with a Lifetime Achievement Award for his contribution to Dubai’s hospitality and tourism sector. TYRP by Wyndham Dubai bagged the 4- Star Hotel of the Year title, Rove Downtown Dubai was named 3-Star Hotel of the Year, Kingfisher Lodge by Mantis won in the Hotel Launch of the Year category, Sofitel The Palm, Dubai, bagged the Most Impressive Hotel Feature, La Ville Hotel & Suites City Walk, Dubai secured its spot as Boutique Hotel of the Year, Palace Downtown Dubai won Event Venue of the Year, and Atlantis, The Palm claimed the Resort of the Year title. Across food and beverage, folly by Nick & Scott was named the Bar/Nightlife Venue of the Year, Cesar Bartolini, chef de cuisine, Bread Street Kitchen & Bar, Atlantis, The Palm won Head Chef of the Year, and Little Miss India, Fairmont The Palm bagged New Restaurant of the Year. In individual awards, Emma Banks, managing director, JRG Dubai secured the coveted Hospitality Leader of the Year title and Anastasia Costache, JW Marriott Marquis Dubai was named Rising Star, while Nick Alvis and Scott Price of folly by Nick & Scott/The Lion by Nick & Scott won Team of the Year. Ritz Carlton Al Wadi Desert secured the Renovation Project of the Year award, Heart & Soul Spa, Al Barari was recognised as Spa or Wellness Centre of the Year, and SoFit Health Club at Sofitel The Palm, Dubai, lifted the Gym or Sporting Facility of the Year title. Commenting on the awards, Williams said: “The MEHA awards is a spectacular celebration of all the fine places and professionals that help retain the Middle East’s global reputation for world-class hospitality. “The quality and volume of entries received for the awards this year is a resplendent testimonial of the expanding list of hospitality offerings that are at par with international standards.” Hotel & Catering NEWS ME
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Market Awareness for Al Diyafa at The Hotel Show Adam Rahmani, director, Al Diyafa Hotel & Catering Supplies tells us about their participation at The Hotel Show this year.
“Al Diyafa is exhibiting in The Hotel Show for the sixth year in a row and this year we are debuting the Porland brand of porcelain from Turkey which is quite a colourful collection and one of our bestsellers in the recent months, we are hoping to take it to greater levels in the market,” Rahmani said. “We are also displaying our other brands such as Paderno from Italy, Arthur Krupp tableware, Pintinox cutlery, as well as the Tiger brand. This show is mainly about consolidating our existing awareness in the market as well as launching new products and segments that cater to the hospitality market and letting everyone know that we are in the market and are able to help them in whatever requirement necessary.” Speaking about the show, Rahmani said: “I feel that The Hotel Show is one of the most prestigious shows for key decision makers such as F&B managers, directors, executive chefs, and purchase managers. We have seen a good mix of people this year from our existing customers to ones who are looking to open new ventures and they come to this show to seek inspiration for design and colours. “In the next few months we will continue to roll out new products from our brands as well as trying to cater to the changing market in Dubai whether it is hotel apartments or theme parks. It is often a case of adapting to the market, sometimes we can try and create demand but often there is a case where you must react as well. We are a very flexible brand that has been in the market for 20 years and I feel we can react to anything that goes on in the industry. We are also quite happy with the support we have from our foreign partners to cater to anyone’s needs.” 72
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The Art of Time
Clock designer, Amjad Al Hajj tells us about his new clock, designed with cultural influences from Dubai. “The Hotel Show is a landmark event for the hotel industry in Dubai,” Al Hajj said. “Visitors from across the globe come here and we decided this would be the best platform to display our free-standing clock tower. “We like to call it a time piece culture clock. It is unique because it is time pieces interpreted in the form of sculpture and art. It is inspired by the sand dunes in Dubai and the form itself is aspiring to the top, which translates to how Dubai sees the future. “We believe that our sculpture would be perfect for a hotel lobby and entrances of high-end venues. This clock is a prototype for a much bigger piece that could extend up to 100-150m, and we are hopeful that will go to a big landmark within Dubai.” www.hotelnewsme.com
All About The Cloud
Manit Narang, vice president, Middle East, Africa, and India, Assa Abloy highlights technical advancements in the hospitality industry.
Piping Hot With Bentley
Mark Okkerse, CEO and managing director, Bentley, on their new kettle “We have launched a few new products at The Hotel Show,” Narang said. “The first one is our cloud-based software with no physical hardware at the front desk or hotel. This solution is good for both high-end hotels and mid-market or budget hotels. The new launch eliminates the complete maintenance away from the hotel front desk to our cloud, which is maintained by us. This is truly one of our most revolutionary products. “We are also launching the staff location solution through which you can locate your staff in real time at the hotel. This also helps with different maintenance services. Apart from the new launches, we have showcased our Mobile Access which is installed in 600,000 hotel rooms worldwide and some new models of safes and minibars.” Commenting on the future, Narang added: “We have a busy few months coming up locally and globally. We have been launching new products globally with big chains and as such the future is looking good with the new generation of technology that we have.” Issue #004
“We want to showcase our new kettle at The Hotel Show, it is a newly designed product. We design, develop, and deliver products for hotel rooms and with this kettle we aim to make everybody happy because we must make guests, housekeepers, and investors happy,” he said. “We are developing a good product only if we keep all those sectors happy. The new kettle has a blue light, great opening, easy cleaning, and the price will be good as well which is why we are exhibiting it here. “We have been at The Hotel Show for almost 12 years now. Each year, it is a pleasure to participate at this show, because the organisation wonderful. In the weeks to follow we will follow up on all the enquiries from the show here, and are also exhibiting at EquipHotel in Paris, which is very important for us. Bentley is active in more than 70 countries, so we need to show our products to as many people as we can. In the UAE we work with Renarte, they have been our distributors for about a decade now and they have a great team to work with.” Hotel & Catering NEWS ME
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Presentable and Precise
Fabien Firetto, director, Middle East, Bragard, tells us about their line of chef jackets.
Lighting Up The Middle East
We spoke to Deepak Sony, president and Adam Moodhe, sales director, DecorsUSA on their plans for the region.
“This year we want to present our latest collection of uniforms at The Hotel Show. We specialise in chef jackets and uniforms and this show is the best place to meet with hoteliers and explain our products,” Firetto said. “We have broadcasted our premium range of chef jackets, which are made of 100% cotton and really fine fabric. This is perfect for senior chefs or executive chefs working at luxury properties and fine-dining restaurants. These chefs really need to take care of their image and how they look as they are often under the spotlight on social media and in front of guests which means they need to have great outfits, and this is what we do. “In 2019 we are launching a new collection, which will be announced very soon and we are also concentrating on expanding our business in the GCC countries with the growing interest in our products.” 74
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“The reason we decided to participate at The Hotel Show is because over the past 24 months we got a lot of potential enquiries from this region and we have also finalised a couple of orders here,” Sony said. “We wanted to come to the Middle East and when we looked for trade events The Hotel Show came up as the most relevant one. There is so much potential here, with major expansion plans and new projects in the pipeline, it looks very promising,” he added. The US based company launched new products in the past few months and Moodhe gives us the details saying: “This year we came out with a new product called the the Dual Light. We have been getting a lot of requests from hotels about this product as they want to be able to split some colours, like having one colour going up and another going down. In some cases, they would want to have the colours from their branding, but they still want to be able to put some white light in their walkways, without having to get multiple lights. With our new product, we give them the opportunity to achieve this with one light. Additionally, we have been able to design a parking lot light that will provide a greater lumen or light output at a lower wattage. We are able to replace a 400watt or 600watt HID or sodium vapour light with a 120 watts of LED lights which gives a better, brighter, and more crisp light so when people arrive in the space, they feel safe walking through the parking lot, & don’t have dark shadows or HID lights. “Moreover, with LED, you don’t have to change the bulbs. All the maintenance contracts to have someone change a bulb every 6-8 months will not be required anymore. Our particular lights are warranted for five years and we anticipate they can go on for 12-15 years.” www.hotelnewsme.com
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Event review
Keeping up with Trends
Claudia van der Werf, director, Desert River, on the fatboy range of furniture.
Dubai Furniture Manufacturing launches new products “Desert River specialises in importing lighting and furniture from Europe and it is usually quite bright and colourful,” Werf said. “What we are highlighting at the show is our fatboy range. It mostly compromises of bean bags that are suitable for indoor and outdoor use and they look amazing at beach clubs, hotels, and restaurants. “The quality of visitors at The Hotel Show is very interesting for us because there are a lot of people from the hotel industry, & ones related to the design side of it, like interior designers and architects. They really consider using our products at their properties.” “We always have new products being adding to our range because our suppliers are very good like that. I am really excited about a velvet range that is coming in soon. All of the bean bags we are showcasing here, you will be able to get them in soft velvet in pink and yellow shades. This is going to be very trendy in interiors for the Autumn season. We look forward to working with the middle to high-end brands like Rove and Aloft hotels, as those are the ones currently trending in the industry,” she added. 76
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H.Easwaran, deputy general manager, sales, Dubai Furniture Manufacturing, on their participation at The Hotel Show. “We have been exhibiting at The Hotel Show right since its inception and every year we aim to tell our clients from the hospitality industry about the new products we have and latest developments in the mattress industry. We also try to showcase technology which will prove beneficial in the future and is useful for the industry. This show is a platform for us to ensure good interaction and meeting professionals from the hospitality sector,” he said. “We bring in new products every year under both brands, Serta and King Koil. This year we have new mattresses that bring a story with them. Additionally, we are planning to launch at least two or three more products before the end of the year, some of which we are exhibiting at The Hotel Show & at our company owned retails stores. These include products for 5-star and 4-star premium hotels,” he added. www.hotelnewsme.com
The Internet Of Clean
Alp K. Aksoy, global account director, sector lead MEA and Turkey, Diversey, tells us how technology is changing the hygiene and sanitation industry.
Everstyle Targets Sustainable Growth Julien Delorme, senior sales executive, Everstyle, tells us about the brands they are representing at The Hotel Show. “We are very excited to be at The Hotel Show. This is a very natural outcome for us because when you look at the hotels in the UAE, our market share is around 60-70% which means we have to be here in order to to keep contact with our customers and show them how our company has evolved with new innovations coming in,” Aksoy said. “Diversey is focusing on the Internet of Things (IoT) for the last couple of years and we have a trademark called Internet of Clean. Within that umbrella we are talking about cleaning machines, which act as robots. Take an event space like the World Trade Centre for example, you can leave our robots here in total darkness and while saving energy they will take care of the cleaning with no supervision whatsoever. "Additionally, we are also talking about how we can reduce waste within certain applications. This is with respect to not only reducing waste in plastic, chemicals, water, and energy savings but also operation efficiency, that Diversey will bring,” he added. “A lot of people think of us as a chemical supplier for hygiene solutions. Our products are a means to that result. We deliver operational efficiency, do asset and brand protection, and stand to deliver the best quality for our customer.” Issue #004
“We are highlighting all the brands that we work with and their products at The Hotel Show,” he said. “We focus on operating supplies and equipment, & do a lot of tableware, glassware, and cutlery. Our main brands are Luzerne and Serax on the tableware side and we also work with Mercura and Emberton on the housekeeping side. In short, everything that is needed for a hotel operation starting from the front office to rooms, we do the whole package at Everstyle.” Speaking about the importance of the show, Delorme said: “The Hotel Show is important to us because we have a lot of hospitality related guests visiting the show and many people that we already work with are present here. It is a great place to meet everyone and get exposure in the market. “Over the next few months we are looking at a few new brands and products that we would like to start working with. We want to grow, but sustainably. We are very focused on the brands we work with and are selective with our partners. We have recently started retail as well, because we get a lot of requests from our clients on behalf of guests who see our tableware and want to buy it. Due to this, we have started a cash and carry option in our showroom in Al Quoz.” Hotel & Catering NEWS ME
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Mix and Match With Fairmont Designs John Saad, regional sales director, Fairmont Designs, on their participation at The Hotel Show.
Gearing Up for HostMilano
Simona Greco, group exhibition director, Fiera Milano, tells us about the upcoming event.
“Fairmont Designs does furniture for the hospitality industry and we are based out of Los Angeles with three production facilities in Taiwan, China, and Vietnam,” Saad said. “We have successfully executed over 1500 hotels across the globe and work very closely with several hotel brands. “This is our first time at The Hotel Show and we are trying to get more hospitality projects in the region, our target market includes all, 3-star, 4-star, and 5-star hotels. At the show, we exhibited sample products to show potential clients our capabilities and how we can mix materials. For instance, we have our minibar which is made of wood, but marble on the top and a stainless-steel base. The idea is to showcase the variety of materials that we can use for hospitality products.” 78
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“We are showcasing HostMilano’s unique exhibition concept at The Hotel Show, based on macro-areas that combine different but contiguous sectors. The idea is to put different but complementary sectors together generating new business opportunities. The concept is being refined at every edition, but the original idea keeps proving effective and it is the guideline we follow for any response to market changes,” Greco explained. “As part of a strategy aimed at reaching out to specialised audiences all over the world, HostMilano has identified a number of select events outside Italy where we’ll present our exhibition concept in the upcoming months. “Together with North America & the Middle East, Gulf countries are one of our main focus areas for the 2019 edition and we have identified The Hotel Show as an ideal platform to get in contact with international professionals in the hotel industry. In parallel, scouting continues under a partnership with the Italian Trade Agency, to bring more than 1,500 buyers from 80 different countries to Host 2019, with a high turnover rate of 80%, and a focus on other particularly interesting markets such as the US, Canada, China, and Russia, besides the Middle East and the UAE,” she added. As of today, 1,189 companies have already confirmed their participation and 45.6% of them come from 44 foreign countries. The most represented countries from Europe are Germany (16%), Spain (14%) and France (9%).” www.hotelnewsme.com
Personalised design with HP
Ernest Azzam, regional business manager, Large Format Printing, HP, Middle East, Mediterranean & Africa, on customising experiences through design.
“We are showcasing different applications that designers and hotels can use for anything that has to do with décor but printed. They can be customised according to the room and design to making the room look different and comfortable for the customer,” Azzam says. “The variants that this s available in are many, if we start with wallpaper alone, there is regular paper, different textures, and a leather feel on the wallpaper itself. We also have a magnetic wallpaper that you can remove and change at any given time. “There are also canvases for artwork that can be used in rooms for decoration and a synthetic leather which can be used for furniture, window blinds & lampshades, really anything that a designer would like to personalise within the space,” he explained. “Some hotels are trying to incorporate different designs for different room now. They want to make this differentiation to customise the experience for their guests and this is possible with technologies like ours. “The decoration business is very exciting. We recently also launched latex ink technology and a flat-bed printer with which users can print directly on a piece of wood or metal and use it for decoration,” he added. Issue #004
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Flying Minibar At The Hotel Show Marco Buoso, business unit manager, Hospitality & Cruise Ships, Indel B, on their latest products.
Market Expansion for Italian Trade Agency Gianpaolo Bruno, trade commissioner, UAE, Oman, and Pakistan, Italian trade Agency (ITA) on the country’s participation at The Hotel Show.
“One of the most interesting products we have is the flying minibar. This is something slightly different from the traditional minibars at hotels. It is the thinnest compressor minibar in the world and is the first of its kind to be wall mounted. It is a sleek and elegant design which we believe is very new in this product category. Luxury is very well accepted and appreciated within this region, so we want to offer products to our customer here which are innovative, elegant, and high-quality,” he said. “In the coming months we are looking to launch new models of different sizes in our minibar range with very premium quality accessories. We are an Italian company and can be found in the product portfolio of Renarte, who is our distributor in Dubai.” 80
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An extended arm of the Italian Government in the region, a number of companies were exhibiting at The Hotel Show this year under ITA, and Gianpaolo Bruno, trade commissioner, UAE, Oman, and Pakistan said: “ITA’s participation brings a wide range of Italian companies to The Hotel Show, which are specialised in different sectors of the hospitality industry. “The hospitality industry in the GCC is growing at a very fast pace and we think that there is a wide spectrum of opportunity for Italian companies who specialise in a niche market, within this sector. “It is very important for us to be at the show because it is a major platform for the Middle East market and ITA being the Italian Government Agency in charge of supporting Italian companies, is here to support the Italian companies and give them marketing and consultancy support to direct them, and help their strategies to penetrate into the market. The products from our companies range from electronics, to lighting, upholstery, furniture, and audio system to name a few.” www.hotelnewsme.com
October 2018
Event review
Mousses Etoiles targets Middle East Projects Melani Grizou, export and sales, Mousses Etoiles on outdoor furniture.
Renarte Highlights Hospitality Solutions Rajath Radhakrishnan, director of sales, Renarte, UAE, tells us about their participation at The Hotel Show
“We are a French company manufacturing outdoor furniture. What we offer is a very high-quality product and our main range includes umbrellas, sun-beds, mattresses, and cushions, everything needed for outdoor arrangements,” she said. “We believe The Hotel Show was a good opportunity for us to meet new customers and build our contact base here in the Middle East, especially in the UAE, Saudi Arabia, Kuwait, and Oman. We look forward to working on projects here building on our experience of having worked with prestigious hotels and restaurants in other regions.” 82
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“Renarte as a company is 14 years young and we are here at The Hotel Show with four of our brands, Revol from France, Dudson from the UK, Indel B from Italy, and Bentley from Netherlands. Apart from these we have 16 more brands which are on display at our showoom in Barsha Heights, Dubai,” Radhakrishnan said. “Renarte is based in the UAE and The Hotel Show is the best platform to accelerate our products to cater to the UAE and Middle East market. We prefer this show to reach out to the Saudi Arabia, Oman, and local markets to name a few.” Speaking about what’s next for the company in the coming months, Radhakrishnan said: “We have a few new launches to look forward to with our brands over here but a product to highlight would be the Indel B minibar. We are displaying this at The hotel Show, it is a flying minibar and the thinnest to be produced to date. We are aware that DTCM is insisting on the use of sustainable and eco-friendly products within the UAE, so we urge hoteliers to look at this particular model as it is a sustainable and eco-friendly product, which is also our vision as a company. “On the other hand, Revol, our French brand has a line called Equinoxe, to which we have added a new colour and we have also added a collection called Caractère.” www.hotelnewsme.com
Revol Celebrates 250 Years
Erich Dussert, export manager, Revol, highlights the company’s growth.
Paving Guest Experience Through Design The latest from Tarkett in the words of Florian Bougault, art director, EMEA.
“Revol is a French company manufacturing porcelain since 1768, so it has been 250 years since we have been in this business and it is an important year for us to increase awareness of our products which is why we are at The Hotel Show, to communicate our longevity and new products that we are launching,” he said. “We come to the show regularly to see our existing customers and develop new partnerships. It is important to be close to our customers and see them on a regular basis.” “Revol launches a new collection every six months, and we recently launched the Caractere collection which is designed by and in partnership with Noé Duchaufour-Lawrance. Next February we will launch a new collection and then another in September. As such we always have new products for our customers in the pipeline. In the UAE we work with Renarte and have a long-term partnership with them,” he added. Issue #004
“This is our first time at The Hotel Show and we believe it was the perfect platform to exhibit our products because we are heavily investing in the hospitality sector with new products and solutions. Considering the developments that are taking place in the industry within this region, we had to showcase what we offer” Bougault said. Explaining the new launches by Tarkett for the hospitality industry, the art director said: “One of the most important categories of product for us is carpet. It is an essential component of the flooring and design at a hotel and we have a number of categories under these products, purely bespoke. We also have printed products, ready-made collections, modular, & boardroom, and are showcasing these at the show. One of our latest addition is a collection called Sense of Marble. It is sort of a variation around marble, but on a carpet, so it’s a printed carpet. We have about 10 different colours under this collection and each colour is a different marble design. It has a very luxurious perception to it and is available in stock, so we can cut them to whatever shape the customer wants. “We see that there is a diversity coming in the current market with more accessible, fun, and laid-back designs, less luxury or intense. This is where the future of design is heading to over here, but there will still be a market for luxury collections with legacy hotels.” In the coming months, Tarkett will introduce a new collection under their carpet range, “We are working on a new luxury, inventive, and creative solution for hospitality industry under carpets and you will know about this in the coming months. We are working very hard on it and I believe it will bring something unique to the market, enhancing guests experience,” he added. Hotel & Catering NEWS ME
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October 2018
Event review
Designing an Optimising Experience Booking David Harding, director, Strategies Theme3 Hotels & Hospitality, on their services for the industry.
“We are a designed-based company in the UK and primarily work in the theme parks and attractions world. Of late, theme parks have started to move into accommodation and we have conceptualised a lot of design themed accommodations. "Last year we decided to have a slight change in strategy, and approach the hospitality market directly with more specialist designs. What we do is not really interior design but creating the whole customer experience and ensuring that we are offering customers features which they would not find in a normal room. “Millennials in particular, have started to choose their travel destinations based on experiences and instagrammable opportunities. We provide that with our custom design. We are a small group of thinkers and designers who have come up with different ideas and looks for room. "It was only fitting that we chose The Hotel Show to introduce ourselves to hoteliers who would want to possibly change some of their rooms for a PR opportunity, even for a short time. We have worked in the Middle East before, but on the other side of our business, this is the first time we are approaching the industry on the hotel side.” 84
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Zieher launches Bento Box
Anna Trushkina, director, hotels commercial, Wego, spoke to us on distributing online booking channels.
Steven Roppnack, head of sales, Zieher tells us about their new products at The Hotel Show.
“It has always been a very important topic for hotels on how they distribute their booking channels and the best way to do it is not only depending on OTA’s but also driving direct bookings. This particular decision has been challenging because unlike OTA’s, whose entire business is online, hoteliers have got properties to run so they focus more operational tasks,” she said. “In the start when you think about your distribution strategy, it makes sense to not stick to only one channel. For example, I have seen hoteliers who spend most of their time optimising their presence on booking. com, to update images and hotel descriptions before they do it on their own website, which is quite strange, because direct channels and your own website is the most cost-effective way to drive loyal users. “As a hotelier I would recognise my target audience, the brand positioning, and the kind of guest I want to attract see where those guests are & the channels they use. If I recognise my target audience uses a particular channel I would definitely be on that channel to make sure I am not dependant on only one, but multiple channels. Then I can optimise and see which channels work and which ones don’t, only then you will get the perfect equation,” she added. Speaking on the coming months on Wego’s behalf, the director said: “We are constantly working on improving our service. The biggest effort for us is to ensure that we have all relevant inventory on our website. All possible hotels, accommodations, and Airbnb apartments will be listed, and we always monitor new hotel openings. We have just started injecting more holiday rentals on our platforms.”
“We have introduced the new Bento box, which is made of matt black melamine. It is a high-end quality box, and all of its parts are stackable making it very convenient for beach and table service,” Roppnack explains. “It can also be used as a tray, which is divided into a main compartment for plates up to a diameter of 28cm and a narrow side compartment for cutlery and napkin or miniatures made of glass and porcelain. The box also has ventilation slots for hot food.” Speaking about the importance of The Hotel Show, Roppnack said: “This show is very important for us because the Middle East is one of our main markets. There are a lot of 5-star hotels coming up and everyone is looking forward to the Expo2020. The properties coming up are great and everyone is looking for fancy and innovative products. That is exactly what we do at Zieher, innovative design and focus on quality. “We develop new products every six months, one of our catalogues comes out in February and another in September, so we have new items following trends for the hotel and restaurant industry.” www.hotelnewsme.com
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October 2018
Chain Focus
The Palace Downtown
Emaar Hospitality Group Emaar Hospitality Group is a whollyowned subsidiary of Emaar Properties PJSC, one of the world’s most valuable real estate development companies with competencies in property, shopping malls, and retail as well as hospitality and leisure. Created in 2007, the group owns and manages a portfolio of hospitality assets and brands including Address Hotels + Resorts, a premium luxury hotel and residences brand, Vida Hotels and Resorts, an upscale lifestyle hotel 86
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and residences brand, and Rove Hotels, a contemporary midscale hotel brand. Currently, Emaar Hospitality Group has 14 operational hotels and three serviced residences in Dubai and Egypt, where the group operates the newly renovated Al Alamein Hotel in Marassi Emaar. In addition, the group has a number of restaurants under its portfolio including At.mosphere, Burj Khalifa, La Serre Bistro & Boulangerie, Sean Connolly at Dubai Opera, Toko, and
Katana, to name a few, along with various leisure assets like the Arabian Ranches Golf Club, Dubai Polo & Equestrian Club, and Dubai Marina Yacht Club. Emaar Hospitality Group is expanding its portfolio to international markets with about 40 projects already announced in Saudi Arabia, Bahrain, Egypt, Turkey, and the Maldives. The group plans to introduce its brands in key gateway cities in Europe, the Middle East, India, and China. www.hotelnewsme.com
October 2018
Chain focus
The Pipeline
Address Al Marjan Island
Rove Dubai Marina
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The hospitality group announced its expansion to South Asia with a hotel management contract to operate Address Madivaru Maldives Resort + Spa, a beachfront resort set in a private island in the Indian Ocean. Scheduled to be operational in 2020, Address Madivaru Maldives Resort + Spa will be the firstof-its-kind island hotel project by Address Hotels + Resorts. A part of the 2.42sqkm Ethere Madivaru Private Island, owned by Adam Abdul Gafoor, chairman of Finolhu Investment Ltd, Address Madivaru Maldives Resort + Spa spans a total area of 75,000sqm, with its design and contours defined by the vast coastline including 80 beach and overwater villas with selected units for sale. Among the stand out features of Address Madivaru Maldives Resort + Spa is a dedicated Spa Island and Water Sports Island offering diving, surfing, and a host of leisure pursuits. Amenities such as floating restaurants and lounges, over-water fitness facilities, swimming pools, and children’s play areas are all thoughtfully designed to maximise the oceanfront location. Emaar Hospitality Group are also launching the new Vida Za’abeel, set centrally in Zabeel, a mega development by Emaar as a joint venture with Meraas. Za’abeel is a mixed-use development overlooking the Zabeel Park and will feature residences, commercial offices, hotels, and leisure attractions. Vida Za’abeel will offer views of the Dubai Frame, Burj Khalifa in Downtown Dubai, and the upcoming Dubai Creek Tower in Dubai Creek Harbour. An elegantly designed twin tower development of 70 and 68 storeys, Vida Za’abeel will be home to the 220-room Vida Za’abeel Hotel and Vida Residences Za’abeel, a collection of one, two and
three-bedroom serviced apartments. Vida Hotels and Resorts will operate the hotel and serviced residences, bringing its brand essence of warmth, simplicity, and creativity to design-led spaces. Vida Za’abeel will stand out for its outdoor terraces on the podium level and observation decks Emaar Hospitality Group is also expanding the Rove Hotels brand to Saudi Arabia with Rove King Abdullah Economic City, located centrally in the Bay La Sun waterfront district of King Abdullah Economic City (KAEC). Rove King Abdullah Economic City is the first hotel under the contemporary midscale lifestyle hotel brand outside the UAE. It will feature 240 rooms, fitness centres for ladies and men, and a wide range of lifestyle amenities that underpin the brand values of Rove Hotels to deliver reliable, modern, and efficient hospitality services. Like all Rove Hotels, Rove King Abdullah Economic City also takes its contemporary design cues from its surroundings. All rooms will have 48-inch interactive TV screens with smart media hubs and free Wi-Fi. Another historic first is the reopening of the Alamein resort, built in 1960 by the Sidi Abdelrahman Bay of the Mediterranean Sea and having hosted leaders including Gamal Abdel Nasser Hussein, the second President of Egypt, as Al Alamein Hotel. Now welcoming visitors from across the world, Al Alamein Hotel is located centrally in Marassi Emaar. Al Alamein Hotel’s location makes it a preferred hospitality destination for visitors from Egypt, Europe, and other parts of the world. With 189 rooms including luxury chalets, the hotel features outdoor seating overlooking the bay’s waters, a beach outlet, rooftop lounge, fitness centre, swimming pool, tennis court, and spa. Hotel & Catering NEWS ME
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October 2018
Chain Focus
In conversation
With Olivier Harnisch, CEO, Emaar Hospitality Group What were the hotel group’s key achievements and milestones in the past 12 months? The past year has been rewarding and robust for Emaar Hospitality Group. The crowning glory, no doubt, has been the group being awarded as the Expo 2020 Dubai Official Hotel & Hospitality Partner laurel, which is truly a path breaking achievement for us as a home-grown company. In this role, we will provide authentic experiences with a strong local flavour at various locations across the Expo 2020 site, including VIP clubs and lounges, as well as in our hotels and restaurants in Dubai. We will also be responsible for providing exceptional service to Expo 2020’s special ticket holders in addition to operating a number of other experiences across the Expo site. In addition, we will showcase trends and innovations in the hospitality industry. We also continued to focus on strengthening the footprint of our existing three main hotel brands. We doubled the size of our pipeline over the past year and have about 40 projects globally in markets such as Saudi Arabia, Bahrain, Egypt, Turkey, and the Maldives. Of special pride for us is the opening of Address Downtown, an iconic hotel, adding several innovative features. We have new restaurant concepts, additional rooms and suites, The Spa at Address Downtown, and a brand new interior design. We are also on track to open new properties in Dubai and other emirates including Abu Dhabi, Sharjah, Ras Al Khaimah, and Fujairah, where we have signed a host of management agreements. In addition to opening new properties in the UAE, we are looking at expanding to many more markets, 58 in total, signifying our strength in managing mixed-use assets, which has contributed to our footprint growing in the UAE, and in other international markets. From an operational point of view, 88
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we also launched several path breaking initiatives, like our new leadership development strategy for women, named Hiya, which aims to help achieve gender parity at the workplace. This complements the vision of the UAE government to promote women’s participation across businesses and to achieve a gender-equal work environment. The immediate goal of Hiya is to achieve 30% women in executive leadership positions, 50% women in general manager roles, 40% women in management positions and 32% women in supervisory positions by 2019. The long-run goal is to achieve gender parity across all positions for the group through a clear strategy underpinned by Hiya. We are also delighted with our hotels clinching TripAdvisor’s top rankings among Dubai hotels across all three categories, 5-star, 4-star, and 3-star. Address Dubai Marina, a 5-star property, has been ranked first among all 582 hotels in Dubai, Manzil Downtown tops in the 4-star category, and Rove Healthcare City leads in the 3-star category. What have been the key challenges facing your hotel group and the hospitality sector in recent times? One of the key challenges is identifying and nurturing the right talent, especially
young talent who must be groomed to take on leadership roles in our industry. One of our key initiatives in this regard was launching the challenge to identify the World’s Greatest Hospitality Talent. The challenge was open for all young talent below the age of 26 years from anywhere in the world. Young men and women with a passion for the industry applied for the opportunity online through the submission of a personal video. From over 4,000 applicants, eight candidates were shortlisted and invited to Dubai for a one week casting that combined traditional and innovative selection techniques, such as a performance at Dubai Opera and team based business simulations, before we chose Gabrielle Nicholson, 22, from the United Kingdom, as the winner. She will work across the diverse aspects of hospitality at the corporate level by shadowing the chief executive officer and senior managers. Another key challenge is to ensure that as a homegrown company, we are at the forefront in highlighting the differentials of Dubai, which makes this city one of the most preferred tourist destinations. As part of our commitment to promoting this, over 1,800 associates of the group completed the Dubai Way training launched by the Dubai Department of Tourism and Commerce Marketing (DTCM). To further strengthen operational efficiency and to be environmentally responsible, a key challenge faced by the industry, we partnered with leading tech firm Winnow, for an initiative to reduce food waste across our hotels. Leveraging advanced data analytics, the new initiative is being rolled out in 12 hotels under our group this year, which will help cut food waste by half. What are the hotel group’s key goals for the immediate future? One of our top priorities for the immediate future is to deliver on our www.hotelnewsme.com
October 2018
Chain focus
Manzil Downtown Dubai - Burj View Suite
mandate as the Expo 2020 Dubai Official Hotel & Hospitality Partner. We have already rallied our teams internally and are working with a concerted plan to ensure we deliver exceptional hospitality services that will realise the vision of the leadership to host the best ever Expo in Dubai. Secondly, we will continue to strengthen our footprint in key markets globally. We are quite excited with plans announced by Emaar to expand the Address Hotels + Resorts brand to China with the opening of new hotels in key cities in the country. My vision for Emaar Hospitality Group is to establish it as the Middle East’s most innovative hospitality company. I define this as being the best at combining the power of technology with the warmth of human service. How is technology dictating the way you run your business and liaise with customers? Technology is a game changer for our industry and it is important that it catches up on the lost time and we can embrace and deploy advanced technology with the primary goal of enhancing customer service standards. To leverage technology, we have launched three technology projects this year, geared to personalise service and facilities, make services as seamless as possible, and declutter hotel spaces.
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October 2018
Company profile
Quality Kitchen
Aiman Joudeh, managing director, Quality Kitchen on how to build the perfect, stress-free kitchen.
Tell us a little bit about Quality Kitchen. In October 2010, a few dedicated and experienced professionals teamed up and took the challenge to pioneer a projectoriented company, Quality Kitchen Equipment Trading LLC. Since then, having proved its excellence and flexibility, utilising the best strategy to deliver defect free kitchens to its clients, Quality Kitchen has executed numerous hotel projects in the UAE, GCC countries and African Region. We also have branches in Jordan & Qatar. What services do you offer your clients? Quality kitchen deals in supply, installation, testing, and commissioning of commercial kitchen, refrigeration, and 90
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laundry equipment to all sizes of hotel projects, hospitals, central kitchens, inflight kitchens, restaurants, and private villas. We offer in-house specialist designing services, efficient engineering methodology, logistical and resources mobilisation expertise, project management, implementation skills and finally, relationships with our US, UK, German, and other major European strategic partners, to put forth proposals and deliver completed kitchens that surpass the strongest requirements of internationally acclaimed kitchen consultants and clients. Furthermore, we offer 24/7 aftersales maintenance services, during the defects liability period and annual maintenance contracts thereafter.
Explain your involvement in kitchen contracting from start to finish. Quality Kitchen comes aboard from the onset of construction. Hence, we attend project coordination meetings with other trades, to closely monitor every aspect of the construction stage and provide utility drawings, to ensure that all the services like, power, water, compressed air, chilled water, drainage, and plumbing required are suitably provided at the project site. Upon availability of the Mechanical, electrical and plumbing services in the relevant kitchen areas, we proceed for delivery, installation, testing, and commissioning of the supplied equipment, provide training to the staff to operate installed equipment and then hand-over the kitchens to operators, consultants, and clients. www.hotelnewsme.com
October 2018
Company profile
How long does the whole process take? The project execution period solely depends on the type of project, which could span over a period of approximately three or four months for restaurants and private villas, to a year or two for hotels, hospitals, central kitchens, and international inflight kitchens. Your thoughts on the F&B market in the UAE? Tourism has always been the central pillar of Dubai’s economic growth and diversification. The securing of the Expo 2020 has catapulted the economic progress of the hospitality industry in the UAE, especially Dubai. Hence the F&B market in the UAE is on the rise and the Expo 2020 will further increase the footfalls thereafter. What trends have you seen in kitchen conceptualisation? During kitchen design conceptualisation, kitchen consultants emphasise on open kitchen styles or live cooking in front of the guests. Consequently, there is an artistic confluence of the front of house and dining areas to enhance the dining experience for guests. Central laundries have been replaced by small Valet Laundries, catering to staff uniforms only, while guest laundry services are outsourced and no longer an extensive part of conceptual designs. Wellequipped bakeries too, have been replaced by a smattering of bakery equipment, at the conceptual stage. What are some of the challenges in this business? Project financing is one of the major challenges in our business, given the nature, size and gestation period of turn-key projects. Apart from that, the sluggish payment recovery process also causes disruptive fluctuations in the cash flow situation, during project executions. Bridging the gap between in-flow and outflow of finances, challenges the stability of all companies in the F&B industry and has to be seriously addressed, to ensure Issue #004
constant growth in this business. Apart from that, the current trend of intensive value engineering existing in the hospitality industry is proving detrimental to the kitchen concept, which results in denigrating the dining experience at 5-star hotels. What should operators keep in mind when thinking kitchen equipment, before launching their idea? Availability of adequate and steady flow of project financing available with developers & clients should be intensely explored and secured, prior to mobilising the hotel construction plans from the drawing board to ground reality. This is to avoid intermittent slowing down of the project execution or projects going on hold due to insufficient financial resources. What clients do you currently work with? We work with Dubai International Real Estate (DIRE), Wasl Properties, Deyaar,
Emaar Hospitality, Al Habtoor Group, MAF, Emirates Flight Catering, and Dubai Parks & Resorts, to name a few. Tell us about the laundry services Quality Kitchen offers. Hotel projects awarded to Quality Kitchen comprise of both packages, kitchen equipment and laundry equipment. Hence, the laundry side of our business is executed in conjunction with our kitchen equipment package and also follows the same modus operandi. Apart from the equipment itself, what after installation services do you offer your clients? Prompt and efficient after-sales maintenance services are a key factor in building loyalty and good clientele base. Quality Kitchen has incepted a maintenance company, offering complete 24/7 maintenance solutions for a troublefree kitchen. Our team of experts have participated in several training workshops, organised by our strategic partners.
Aiman Joudeh
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October 2018
In profile
Dyson Supersonic hair dryer In 1978, James Dyson was frustrated with his vacuum cleaner’s diminishing performance. 5,127 prototypes later, he invented the world’s first bagless vacuum cleaner. Today, Dyson is a global technology company, selling 13 million machines a year in more than 75 countries, ranging from hair dryers to intelligent air purifiers. Through its products, Dyson aims to transform every category it enters with reinvented machines that work, perform, and look very different.
In hotels across the globe, guest wellbeing and comfort is a top priority. Whether it is for business or leisure, guests should feel relaxed and comfortable within a hotel environment. From light levels, & to air quality, to inroom technology, every detail affects guest experience. That’s what Dyson’s Supersonic hair dryer aims to achieve with its cutting-edge technology. “Hair dryers can be heavy, inefficient and make a racket. By looking at them further we realised that they can also cause extreme heat damage to hair. I challenged Dyson engineers to really understand the science of hair and develop our version of a hair dryer, which we think solves these problems,” James Dyson said. The Dyson Supersonic hair dryer uses fast but focused airflow, is engineered for balance in the hand, and intelligently controls the temperature to help protect hair from extreme heat damage, as explained below. Hair science Dyson has invested £50 million in the development of the Dyson Supersonic hair dryer, including the creation of a state-ofthe-art laboratory where Dyson engineers investigate the science of hair. Here, they study hair from root to tip, understanding how it reacts to stresses, keeping it healthy, and how to style it. In addition to that, the Dyson Supersonic hair dryer has been tested on different hair types and test rigs, which mechanically simulates different hair drying techniques. To date over 1010 miles of real human hair have been used in testing. Motor enabled The Dyson Supersonic hair dryer is powered by the patented Dyson digital 92
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motor V9, created in-house by a team of over 15 motor engineers specifically for this machine. It is Dyson’s smallest, lightest, and most advanced digital motor. The dryer is up to eight times faster than other hair dryer motors and half the weight. In addition, because the Dyson digital motor is engineered to be powerful yet compact, it is small enough to be positioned in the handle rather than the head, & because of this, the machine is engineered for balance. Most conventional hair dryers have the motor in the head of the machine. Protects Natural Hair Some conventional hair dryers can reach extreme temperatures, especially when held close to your head. This can cause extreme heat damage to your hair. The Dyson Supersonic hair dryer has intelligent heat control, which helps ensure hair isn’t exposed to excessive temperatures. A glass bead thermistor measures the temperature 20 times a second and transmits this data to the microprocessor, which intelligently controls the patented double-stacked heating element. Fast & focused The Dyson Supersonic hair dryer uses Dyson’s patented Air Multiplier technology. The volume of the air drawn into the motor is amplified by three with this technology,
producing a high pressure, high velocity jet of air. Traditional hair dryers can sometimes have a weak airflow, meaning they are slow. Others can have strong airflow, but it is not necessarily controlled. The Dyson Supersonic hair dryer creates a focused jet of air, angled at 20° for controlled & precise, drying and styling. Acoustic engineering A team of Dyson aero-acoustic engineers sought to understand how the acoustics of this machine could be optimised. By using an axial flow impeller inside the motor they have simplified the pathway of air, reducing turbulence and swirling. Moreover, as the motor is small and compact they have been able to embed it in the handle, surrounded by acoustic silencers to further reduce sound. The Dyson Supersonic hair dryer is engineered to reduce noise, without compromising on speed. Settings and Attachments The Dyson Supersonic hair dryer has four heat settings, three airflow settings and a cold shot too. Dyson engineers have created three precisely engineered magnetic attachments, with 115 patents filed, to further control this airflow. The attachments remain cool to the touch. Using Heat Shield technology, the hot air is contained within a sandwich of cold air meaning the surfaces of the attachment stays cool. Being magnetic, each nozzle is easy to attach and adjust. www.hotelnewsme.com
October 2018
In profile
Deepak Sony, president, Decors USA tells Hotel & Catering News ME about the lighting market.
Contact T: +1732-486-8520 / +18563439781 E: sales@decorsusa.com/ deepak@decorsusa.com W: www.decorsusa.com
When was your company established? Decors USA was established in 2009. I have previously worked for various hotel chains for over 13 years before setting out to start Decors USA, foreseeing the technological revolution and the need for efficient products within the hospitality industry. Owners and operators of hotels were looking for products which were efficient and would enhance guest experience. With my knowledge of the hospitality industry and Adam Moodhe, the sales director’s experience in distribution of green LED lighting products, Decors USA began providing LED lighting solutions to the hospitality Industry. What is the company’s vision? The goal of Decors USA has always been to provide excellent ultra-energy efficient lighting products and satisfy our customers from all industries. Our vision at Decors USA is to reach out to as many customers as possible in all parts of the world by providing innovating and energy efficient products. More than anything, we understand the concept of good service to back up our products. What products do you offer to the hospitality sector? Over the years, we have focused on providing the hospitality industry with vibrant coloured LED accent or facade lighting along with general LED area lights which can be used in exterior and interior applications. A growing segment of our sales is in LED parking lot lighting. Hoteliers are looking to replace the inefficient HID style lights and their dark shadow effects with a better option. The high efficiency output of LED, with its crisp colour rendition, provides a greater sense of security for guests. In the hospitality Issue #004
industry, we come across two types of customers, the first kind asks for their establishment to stand out and demand products which can meet such requirements, whereas the second are franchise owners who want to achieve consistency, which they see in the same brands across the world and we work hard to meet both demands. While our core product is LED technology, we also provide hotel furniture and granite to the hospitality industry.
technology, the dual lights utilises a universal input power supply.
What new products have you launched in 2018? This year has been quite exciting for us as we have introduced the LED dual light, a unique product which gives customers the option to select different colour and beam angles on each side of the fixture. The dual light is a great product for both interior and exterior applications. Combined with our innovative design and weatherproof
What makes your company stand out in the market? I believe our experience and deep understanding of the hospitality industry helps us stand out in the market. We are not just another lighting company that happens to sell to hotels, we design our products for the industry, keeping the current and future needs of our customers in mind. Be it a new product or changes to our existing product lines, we strive to be flexible.
What’s your bestselling product? Our most popular product is the Hallmark LED lights which are a brand standard for Holiday Inn and Holiday Inn Express properties in North and South America. The Hallmark lights have caught the eye of many and are now being offered globally. They continue to be the bestselling product within our portfolio.
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October 2018
Products
Keeping it Glassy Renarte
Ranjan Salis, CEO, Renarte, tells us about their range of glassware products.
What is your latest product launch? Our latest product launch is the Perfect Serve Collection from Spiegelau. What makes it unique? Developed in cooperation with internationally awarded bar-expert Stephan Hinz, the Perfect Serve Collection is sturdy and durable with a timeless elegance. It unites functionality and aesthetics on the highest level. Why should businesses purchase your product? The ten products within the series have been designed to cater to the needs and demands of a modern bar, with each glass expertly sized to accommodate every cocktail and beverage, whether classic, inventive or whimsical. Thanks to their specially cut decoration, the glasses have a unique refraction and brilliance, and show the composition of all drinks with their simplistic design.
Contact Tel: 04-4356994 Website: www.renartellc.com
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www.hotelnewsme.com
October 2018
Products
Zieher
Nikolan Dietz, marketing manager, Zieher, tells us about their latest range of products.
What is your latest product launch? That would be Eddy the Decanter. What makes it unique? The basic material for this development aid worker for wine is extremely robust with a high-grade borosilicate glass. This type of glass, which stands out due to its dense structure, transparency, and hardness, is the precondition for the implementation of the introversive swirl elements. Why should businesses purchase your product? Sommelier Silvio Nitzsche from Wein Kultur Bar, Dresden, who designed Eddy, said: "The decanter Eddy defines the world of extreme wine instruments in a completely new way. Their functionality has seldom been united with an aesthetic language of design in such a spellbinding way. The fastpaced development of structure, which all wines undergo in that respirator, is fascinating. Once rotating in that texture stimulator, they run within seconds, due to the thousand-fold swirls at the conical indentations, through a process, which is equivalent to an oxidation reaction of several hours.�
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Contact Tel: 0049 9273 9273 0 Website: www.zieher.com
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October 2018
In profile
Ice Cold
Manitowoc, a leading brand in commercial ice makers, has launched its next generation of ice machines, the Indigo NXT (NEXT) which offers a new level of simplicity, sanitation, energy efficiency, and reliability and Hotel & Catering News ME has all the details of the new product.
I
ndigo NXT simplifies the process of owning and operating an ice machine with the introduction of a 2.8-inch easy touch display which gives one touch access to asset information, service menus, reminders, and alerts, thereby taking the guess work out of owning and operating an ice machine. Owners and operators will be made aware of the operating status of their ice machine with the status indicators on the display, whilst a new start-up wizard will help to simplify installation and set-up. By being able to program the ice machine to close during peak energy times, operators will also benefit from lower running costs, and this can be achieved by setting an alarm on a mobile phone. Other features include auto-detection of key accessories, water usage settings, a one touch icon to locate a service provider, and a display lock feature to prevent unwanted tampering. Indigo NXT also ensured a high level of sanitation due to a hinged front door that swings open, it does not need to be removed to access the food zone. A front facing evaporator allows food zone access without removing the top or side panels. The inside can be easily wiped clean thanks to the smooth rounded corners, whilst all the food zone parts that require sanitising can be removed without tools. Indigo NXT offers the industry’s only fully integrated advanced sanitation solution through the optional built-in LuminIce II device, which boasts a status icon in the display. Indigo NXT models are amongst the most efficient ice machines in the market today, providing improved energy efficiency of up to 27% and lower water consumption of up to 21%. At the same
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time, daily ice production has been increased by up to 65%. All Indigo NXT models are certified by the AHRI (AirConditioning, Heating & Refrigeration Institute) to assure customers that the Indigo NXT ice machines performs according to published specifications. More than half a million hours of testing went into the development of this ice machine to give customers greater reliability. Key component parts were also rigorously tested through HALT (Highly Accelerated Life Testing) to help ensure
that the Indigo NXT ice machines will provide years of outstanding service. To compliment the Indigo NXT Ice Machine range, Manitowoc has also introduced a new range of ice bins. The new D-Series bins have side grips moulded into the bin door to allow for easy access to the ice. No matter where the operator stands, they can easily open the bin door with one hand. For more information on Manitowoc Indigo NXT and Manitowoc Ice D-Bin Series visit www.manitowocice.com. www.hotelnewsme.com
Extraordinary Lifestyle Events
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October 2018
On the spot
Hospitality Haven
Riad Abi Haidar, general manager, Address Dubai Marina, is under the spotlight this month.
Why did you join the hospitality industry? I view the hospitality sector as one that brings a variety of cultures and traditions under one roof. I am passionate about food, luxury, and hospitality, the dynamics of it interests me. The hospitality industry is constantly evolving and is one of the fastest growing sectors globally enabling ambitious individuals to develop both professionally and personally.
What’s the best part about your job? Interacting with guests is the best part. Another great aspect of the job is the opportunity to empower, develop, praise, and recognise the talent coming through the ranks of the hotel. We have such a promising group of professionals that I find it entirely rewarding to see so many people grow their careers.
What made you choose this role? My first position in the hospitality industry was at a luxury hotel on the French Riviera. I strongly believe my time in the food and beverage side of the hotel business instilled a certain degree of self-discipline and enabled me to develop attention to detail and achieve thoroughness in everything I do.
What’s the worst part about your job? Thank goodness I can say I don’t have any dislikes about the job.
What do you do when you’re not working? I enjoy cooking for friends and family and experimenting with new cuisines. When not in the kitchen I enjoy keeping fit and maintaining a healthy exercise regime. What’s the best bit of advice you have received? I’ve received a lot of advice over the years, but the best is that we all learn
lessons as we make our way through life and work. Never kill an idea that has potential, always listen to your team, and motivate everybody to get the job done to the best of your ability. Your advice to people starting out in this sector. Hospitality is a demanding and dynamic industry. The greatest challenge is to keep an eye on the latest trends and understand what the customer wants. I would say it is crucial to develop your skills, critical thinking, adaptability, the effectiveness of your communication skills, imagination, and curiosity. I would also point to education, learn and grow with new skills and attempt to better yourself through time.
If you could stay in any hotel in the world right now, which one would it be and why? Other than the fact that I love being at Address Dubai Marina, it would be the Sacher hotel, Vienna, Austria. It is an iconic hotel that combines heritage and luxury with the level of service at such an incredible level. Tell us something that none of your colleagues know about you. I have been collecting Lego since the age of nine. My collection combines more than 200 Lego pieces and through the years I have developed a real attachment to it.
BIN EID EXECUTIVE SEARCH & SELECTION (Specialised in 5* Hotel Sector)
Celebrating 22 years in Executive Search (Hotels & other Hospitality segment) We thank our clients, candidates, well-wishers who directly and indirectly helped us in our wonderful & blissful journey. We also thank the Almighty, Bin Eid team members, ex-employees, associates and numerous unseen souls who supported us to navigate in our 22 years of spectacular journey. Thank you for the trust and confidence placed on us.
Currently Hiring:
• General Manager • Director of Sales & Marketing • Sales Manager • Director of Engineering • Pastry Chef
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• Hotel Manager • Director Finance • Executive Chef • F&B Director
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Every question, met with a solution. Dedicated service managers. Our business is trust.
Ireland’s dairy industry. Your sustainable source. Origin Green, Ireland’s national food and drink sustainability programme is our commitment to a safe, secure food supply far into the future. Central to Origin Green, is the Sustainable Dairy Assurance Scheme (SDAS), the first national dairy sustainability scheme of its kind, an independently audited and internationally accredited programme. Ireland’s temperate climate, abundant rainfall and tradition of family farming have resulted in a grass-fed system with cows grazing outdoors for the majority of the year. Ireland’s dairy farmers participate in the SDAS programme, where consistent audits and continuous improvement ensure a sustainable supply of quality milk. Visit the Origin Green Ireland stand (Hall 5) at Gulfood Manufacturing, Dubai, to find out more.
The world’s first national food sustainability programme OriginGreen.com/Dairy