Hotel & Catering News Middle East August 2022 Issue by Hotel & Catering

AUGUST 2022 | HOTELNEWSME.COM

HIGHLIGHTING THE PIONEERS THAT CATAPULT THIS REGION’S HOSPITALITY INDUSTRY TO NEW HEIGHTS

SU M M ER OF

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IN THIS ISSUE

TOP 30 HOSPITALITY HEAVYWEIGHTS Highlighting the pioneers that catapult this region’s hospitality industry to new heights

20 WHO’S COOKING A MOON AMONG THE STARS Get to know the Moon that shines inside SUSHISAMBA Dubai 24 POINT OF VIEW FLEXIBLE MANPOWER OUTSOURCING OPTIONS Outsourcing options will be key if Dubai hotel operators want to reduce costs and compete for both guests and talent in 2022 and beyond 26 THE BUSINESS OF RESTAURATEURS DEBUNKING MYTHS UAE restaurant consultancy Restaurant Secrets Inc. identifies four myths that business owners should avoid when looking to open a restaurant 28 POINT OF VIEW OUTSOURCING REVISITED Martin Kubler, Chief Sloth at The Gluttonous Sloth - HORECA Consulting with Attitude 30 MOVERS AND SHAKERS BLINK REIMAGINES ‘AL-HALQA’ Clint Nagata, BLINK Founder and Creative Partner 36 F&B FOCUS THE NEON SIGN YOU'VE BEEN LOOKING FOR How the neon lights of Akiba Dori found its way to the region

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38 TRAVEL & TOURISM SUSTAINABLE CORPORATE TRAVEL Sustainability has been thrust into the spotlight following the recent COP26 event and considering the UN’s 2030 Sustainable Development Goals which have pushed climate change to the top of the agenda 40 CHAIN OF THE MONTH THE RITZ-CARLTON, AMMAN offers an elegant nod to Jordan’s timeless beauty 42 GM FOCUS ALL-INCLUSIVE, NO SURPRISES Rixos, where the hotel itself is the destination 74 POINT OF VIEW SUSTAINABILITY IS A MUST Hotels are the fifth largest energy consumers in the tertiary building sector, with 50% of the energy being used for cooling and lighting 76 THE BUSINESS OF WELLNESS THE WELLNESS BOOM OF 2022 For so long, visiting a spa meant pampering and relaxation

Hotel&Catering NEWS Middle East EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net

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DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGNER Christian Harb MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net

Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission.

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HCNME EDITOR’S NOTE

Photo Credit: Taha Tercan, Red Spades Creative Agency

Great leaders do great things

n honour of the Top 30 Hospitality Heavyweight feature inside this special issue, I’d like to start my editor’s note with a quote by John C. Maxwell, “A leader is one who knows the way, goes the way, and shows the way.” Being a leader is nothing like being a boss. Leaders have a vision. They transform industries and carve out pathways for people to follow behind them. Leaders inspire innovation, creativity, and success. They support greatness. They don’t manage, they cultivate. They stand on the front lines with their teams in the face of difficulty and construct environments where people can thrive. They create a shared vision and believe in the people around them; they trust and are trusted. No matter what industry you work in, I believe that we are all in the business of people, and hospitality is all about people. One of its most simple

AUGUST 2022 | HOTELNEWSME.COM

definitions is the relationship between a guest and a host. The people that you will read about in this issue are true leaders. They have spent most of their adult lives in this sector, building this region’s hospitality market to what it is today. They lead by example and never stop learning and wanting to be and do better. By implementing the first-of-its-kind technology, revolutionising guest services and experiences, enhancing health and safety practices, and finding new cost-saving and sustainable solutions to everyday practices, these CEOs, VPs, GMs, and other C-suite level hospitality executives have dedicated themselves to this industry and the people in it. On behalf of Hotel & Catering News Middle East, I’d like to thank every nomination that came in. We acknowledge, appreciate, and congratulate you on your achievements and years of hard work. And to the Top 30 Hospitality Heavyweights 2022, we salute you and are very excited to celebrate you by dedicating our August issue to you. In addition to the heavyweight feature, we bring you new recipes from the Nestle studio, a crash course on coffee species courtesy of Nescafe, talk hotel design with BLINK Design Group’s latest ME project, at the W Dubai – Mina Seyahi, and dive into the history and genius behind the ‘all-inclusive' concept with the GM of Rixos The Palm Dubai Hotel & Suites. We also visit the 51st floor of St. Regis - The Palm Jumeirah – Dubai hotel to talk to SUSHISAMBA’s Culinary Director, Chef Moon, about his passion for sushi making and what it has taught him about love and life.

SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net

HCNME OPENINGS & LAUNCHES

A sports bar redefined: play, spectate and socialise at Dubai’s newest hotspot, bedrock bedrock, a brand-new and unique urban golf and darts sports bar, opened its doors recently as the newest addition to Pier 7. Located on the first floor of the Dubai Marina venue, this one-of-a-kind concept is set to re-define the sports bar scene in Dubai. Forget the dark and dingy sports bars of old, bedrock mixes a fresh and stylish interior with an unbeatable warm and friendly atmosphere, incredible food, high-tech indoor sport, and the perfect view of every unmissable sporting moment. Bringing a new dimension to sports bars, bedrock features 20 TV screens, the latest technology in darts and the region’s best indoor golf simulator for the ultimate competitive socializing. The X-Golf simulator in ‘The Bunker’ takes center stage at the venue. The

space boasts the latest indoor golf technology; guests can compete against each other on 50 of the world’s top courses or dial in their swing on the driving range out of the Dubai heat. The perfect setting for private functions, ‘The Bunker’ can host up to 25 people, allowing them to enjoy golf, darts, luxurious seating, a 200-inch screen showing live sports and a vibrant bar at their fingertips.

Riyadh’s Spectacular Kingdom Suite is ready to welcome guests at Four Seasons Hotel Riyadh Riyadh has experienced a remarkable transformation over the years, expanding itself into a thriving modern metropolis. Tapping into the capital’s love

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of ultra-luxury, superior comfort, and eye-catching reinvention, Four Seasons Hotel Riyadh at Kingdom Centre has undergone an extensive 150-million-dollar

bedrock is also home to 5 stateof-the-art darts boards with digital scoring and game options, challenging traditional notions and bringing darts to a new generation. A selection of pre-programmed games can appeal to everyone from the bullseye specialist to the social darts beginner, with rib-tickling reactions popping up on the interactive screen each time you hit or miss, setting the tone just right for the evening.

renovation over the past 18 months, launching itself into a whole new dimension of excellence, befitting a Hotel of such outstanding architectural merit. The latest treasure that has been unveiled by Four Seasons Hotel Riyadh at Kingdom Centre is its opulent new Kingdom Suite. This penthouse suite is the most highly anticipated addition to Four Seasons magnificent portfolio of accommodations and is known as the Hotel’s Signature Suite. Spanning the 48th and 50th floors, the Kingdom Suite guarantees breath-taking views of the city, and offers an impressive 330 square metres (3,553 square

feet) of palatial space, for the exclusive benefit of its guests. Referencing the phases of the moon, which has also been expressed in other areas of the Hotel, the Kingdom Suite hosts an impressive contemporary ceiling pendant in its main living area. Colour tones of rust and soft blues delicately characterize the scheme and stand out in the neutral background. Elegant furnishings, in addition to the inclusion of curated Saudi objets d’art through Alwaleed Philanthropies, and all the thoughtful Four Seasons touches, result in an outstanding enclave resonating with heritage, style and glamour.

OPENINGS & LAUNCHES

New Japanese Venue, MaKiRa opens at Dusit Thani Dubai Staying true to Dusit Thani Dubai’s commitment to culinary excellence, the iconic 5-star hotel adds to its portfolio - MaKiRa, the newest Japanese rolls and bowls destination in DIFC, fusing flavours and techniques that hallmark the traditional and modern cultures of Japan into one exciting dining experience. This concept is an ode to

Japan’s most beloved dishes – Maki and Ramen. Ranging from the originals to the chefs’ contemporary experiential flavours, each dish promises to take you on a quintessential foodie journey. From choices of salmon to premium wagyu beef, every ingredient is handpicked from the best farms. Grab a seat at the chef’s table if you wish to witness the chefs work their magic in the kitchen, or comfortably lounge with your family and friends between four walls of Rameninspired art.

From brick lane with love: Jumeirah launches ‘Murray’s Pop-Up’ at Jumeirah Beach Hotel This summer, the family-favourite hotel Jumeirah Beach Hotel takes guests indoors as it opens an exciting new pop-up dining experience – Murray’s.

Created by the talented team behind the award-winning gastropub Dhow & Anchor, the British curry house takes inspiration from the infamous Brick Lane – the cool epicentre for all

things British curry where foot-long naan breads are accompanied by craft beers against the backdrop of hip café culture. Located above Dhow & Anchor with old-school rustic interiors, Murray’s is perfect for a laid-back lunch or dinner with friends and family, post-work drinks, after the game or just because. Murray’s does exactly what any curry lover would expect with extra spice thrown in for good measure. With timeless cooking techniques, the creatively crafted menu features dishes that are made with locally sourced and waste-free ingredients where possible. Serving up a hearty mix of classic and modern British-Indian dishes, the menu transports guests to the very heart of Brick Lane with street-food inspired starters including Kasoori Lamb Seekh Kabab, Argy Bhaji and the classic Punjabi Samosa. For the main event, diners can tuck into the signature Chicken Ruby Murray, Birmingham Balti Lamb Chops, Paneer Tikka Masala or Goan Prawn Curry, with all mains served with a choice of two sides from homemade naan bread, aromatic basmati rice or hand-cut chips. For the sweettoothed, Gulkand Rasmalai and Malai Kulfi provide the sweetest end to the indulgent meal.

HOTELNEWSME.COM | AUGUST 2022

HCNME NEWS & APPOINTMENTS RADISSON HOTEL GROUP APPOINTS DIRECTOR DEVELOPMENT TO FURTHER DRIVE ITS GROWTH ACROSS THE MIDDLE EAST The appointment of Oussama El Kadiri as Director Development reinforces Radisson Hotel Group's development and growth strategy in the Middle East and the ambition to double its portfolio by 2026. Oussama will be a part of leading the expansion of the company's presence throughout the Middle East region, with a particular focus on Saudi Arabia, where he will identify and evaluate business growth opportunities and build on the success of the Group's five-year expansion and transformation plan. Elie Milky, Vice President Development for the Middle East, Pakistan, Cyprus and Greece at Radisson Hotel Group, said, "Oussama has vast experience in the hospitality real estate sector. His knowledge of hotel

transactions, established relationships with a strong investor base, and extensive understanding of the Middle East markets, particularly Saudi Arabia, make him a great asset to the team as we continue our ambitious growth and development plans in the region." Oussama has over a decade of experience in consulting with exposure to a variety of real estate markets including the Middle East, Africa, and Western Europe. Before joining Radisson Hotel Group, Oussama spent five years with JLL MENA hotels, hospitality, and valuation departments, with key responsibilities including hotel strategic consulting, valuation, and strategic advisory for some of the largest projects in the region. Prior to joining JLL in the Middle East, he

covered a variety of valuation and advisory roles at CBRE in Paris, France with a wide exposure to Western European markets. Oussama holds a master's degree in Civil Engineering and Real Estate Management from ESTP Engineering, School, Paris, France.

CHEF ANDREA TARINI APPOINTED AS EXECUTIVE CHEF FOR CAVIAR KASPIA Andrea’s love for cooking stems from a young age, dating back to his teens in Italy where he was bornand-raised. Studying Hospitality at The Training Institute in Italy – he learnt how to demonstrate consistency and the key to expanding on creativity. Andrea started his professional career as a Chef at an Italian restaurant called Casa Rufo, in 1999, he then moved on to master the art of culinary across Italy, as Sous Chef at 2 Michelin Star restaurant Uliassi, Chef Consultant at Eataly where he made his debut in Dubai, followed by a short stint in Singapore. Most recently, Chef Andrea worked as Executive Chef at the exquisite Cova Milano Pastricceria restaurant. Perfecting his craftsmanship with the art of elegant Italian pastry making, Chef Andrea holds years of secret recipes passed down from extraordinary pastry chefs. Known for his bespoke details, con-

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sistency and unique leadership, Chef Andrea joins this chic DIFC spot heading-up this prestigious Parisian kitchen as Executive Chef - dishing up mouth-watering plates and continuing the decadent dining experience that Caviar Kaspia is known for. Since Caviar Kaspia’s opening in Paris 1927, this French meets Russian diner has become a go-to for celebrity guests, socialites including royalty. This sophisticated dining experience allows guests to sip on the finest beverages and order world-class caviar whilst taking in the culinary excellence and refined with an appreciation for art deco. Whilst the caviar is a must, there is so more to the menu. Diners can still enjoy the classics like the crayfish salad, smoked salmon blinis, risottos and of course – the infamous baked potato, with caviar.

NEWS & APPOINTMENTS

CAESARS PALACE DUBAI APPOINTS ENTERTAINMENT & NIGHTLIFE DIRECTOR Aneesh Gera joins the illustrious team at Caesars Palace Dubai as Entertainment & Nightlife Director, overseeing nightlife operations across the resort, its signature restaurants, bars, lounges, and beach clubs.

Caesars Palace is a globally renowned brand, known as the “home of the greatest entertainers in the world” with headlining acts including Frank Sinatra, Celine Dion, Elton John and Adele. This legacy of entertainment excellence is set to grow in the UAE with Caesars Palace Dubai, spearheaded by Aneesh. Fuelled by his passion for music and entertainment, Aneesh joins the Caesars Palace team with 20 years of experience in the nightlife and music industry and an impressive track record spanning borders – from long term stints in the UK and India, working along with the Middle East, Southeast Asia & Europe. Over his prolific career, Aneesh has collaborated with leading global brands including The Ministry of Sound, UK Trade, and Investment - The Exchange, British Council, VH1 Supersonic Festival and W Hotels along with tech giants like Xiaomi and JBL. Working alongside such names, he gained extensive experience in business development, brand building, music programming and curation, events consultation, project management and record label and artist relations

NOTORIOUS CAFÉ LAUNCHES

HILTON APPOINTS

ABU DHABI’S FIRST SPECIALTY COFFEE ASSOCIATION (SCA) ACCREDITED CAMPUS

KIM ISKANDAR AS VICE PRESIDENT & COMMERCIAL DIRECTOR FOR MIDDLE EAST, AFRICA & TÜRKIYE Hilton has announced the appointment of Kim Iskandar as Vice President and Commercial Director for Middle East, Africa & Türkiye (MEA&T). An experienced leader across hotel operations, brands and commercial, Kim has been with Hilton for over 20 years. She held various General Manager and commercial roles at Hilton properties in Europe before taking on her first regional role as Director of Brand Performance Support. She most recently acted as Hilton’s Senior Brand Commercial Director EMEA, based in the UK, focused on driving the partnership between Hilton commercial teams and its franchise partners; and on delivering commercial performance and market share across EMEA. “Kim brings a wealth of experience to this critical commercial leadership position in the region as we more than double our portfolio in the coming years,” said Jochem-Jan Sleiffer, President, Middle East, Africa & Türkiye, Hilton. “Having worked

with Kim previously in Europe – her experience, energy and determination make her the perfect person to take our commercial strategy forward leading a team focused on customer relationships and driving market leading performance at our hotels.” In her new position, Kim will spearhead the commercial strategy for the MEA&T region, responsible for more than 170 hotels across 27 countries. Based in Dubai, she joins the regional leadership team, playing a prominent role with hotel owners, customers and senior stakeholders.

Home-grown coffee concept, Notorious, has officially opened doors to Abu Dhabi’s first ever Specialty Coffee Association (SCA) accredited campus. Located in Abu Dhabi - Mussafah, within the Al Barakah Holding (2nd floor) building, the coffee academy is designed to explore the various elements of the coffee industry and enhance each student's skills using high-quality equipment, qualified instructors, and well-planned programs. The facility will solely focus on training for all coffee related courses, some of which have been tailored in house and others that are SCA recognized. The training program at the academy is offering a variety of lessons ideal for all levels of coffee enthusiasts, from home to café or connoisseur. Courses include Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills, amongst multiple others.

HOTELNEWSME.COM | AUGUST 2022

HCNME WHO’S COOKING Chef Moon Kyung Soo Culinary Director, SUSHISAMBA Dubai

A MOON H AMONG THE STARS IN DUBAI’S SKYLINE Get to know the Moon that shines inside SUSHISAMBA Dubai BY SEYMONE L MOODLEY

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igh above the clouds at the sultry SAMBA Room overlooking breathtaking views of the Palm Jumeirah and the Atlantis, surrounded by velvety, vibrant, and warm accents and textures I met with SUSHISAMBA Dubai’s Culinary Director, Chef Moon Kyung Soo. A native of South Korea, with a 22-year career that includes high-profile roles at some of the most prestigious fine dining restaurants across Dubai, Singapore, and Australia. Our conversation started with Chef Moon telling me about his love affair with Japanese culture at the tender age of sixteen that led him to pursue a culinary career in this island nation. He recalls a time when J-pop ruled the airwaves and Sushi was all the rage.

A MOON AMONG THE STARS

While studying to become a chef in Japan he read an article about the bond that is transferred from chef to guest through sushi and made the decision to go beyond just making food and focused on understanding how each hand gesture, roll, and tuck of Japanese cuisine could create a feeling inside all those that receive his dishes. To the untrained eye, a little lump of rice with a slice of raw fish on top might look easy, but don’t be misled, it takes years to perfect the art of making sushi and even longer to understand the deeper connection that this dish holds in every piece. Chef Moon explains how sushi moves straight to one’s heart. There are no materials used. Using just his hands, he transfers the fondness that he has for the culture and technique and the joy he gets from cooking into every move he makes. When this labour of love arrives at your table, you are not just looking at beautiful pieces of art on a serving tray, or tasting rich and complimentary flavours in your mouth, but that feeling you get when you polish off the first piece and dive in for more is all the goodness that he has constructed just for you. This profound approach to food has made him an award-winning chef. Today Chef Moon specialises in traditional Japanese edomae sushi and kaiseki cuisine, holding elite Japenese culinary certifications which include the technically advanced Fugu (blowfish) certificate. His philosophy of food also involves the thoughtful ac-

centuation of natural flavours which he uses to create captivating dining experience that reflect his global experiences. What might surprise you is that Chef Moon’s very first career choice was to become a policeman in Korea, what he thought was a noble job choice ended up being overthrown by his passion in the kitchen. While his mum was not thrilled by the idea initially, she soon came around after watching him excel in his culinary efforts. Chef Moon adds that as tough as it would have been fighting crimes on the street,

learning, and working as a chef in the kitchen is no walk in the park. But he stayed the course and as he improved better opportunities followed him. Renowned for dedication to culinary creativity and excellence, Chef Moon was named Singapore’s Asian Cuisine Chef of the Year in 2013 and Mentor Chef of the Year in 2014. In 2018, his original restaurant concept Kisumé in Australia, received the Hottest Restaurant and Hottest by State awards, while also being recognised with Two Hats by the Good Food Guide. When Chef Moon got married and had children, he wanted to live in a place that was rigid. He wanted his kids to be more spirited and made the decision to move overseas, starting in Dubai, then Singapore and Australia, before returning and settling in Dubai. During his time in the region, he has played an instrumental role in opening some of the most iconic hotels in the city like Address Downtown and Armani. Chef moon has travelled and worked all over the world and says that the UAE is a must for chefs. It’s a global experience on Middle Eastern land, you will get to experience culinary diversity from almost every nationality that exists. HOTELNEWSME.COM | AUGUST 2022

HCNME WHO’S COOKING

Like many of us, he first heard about SUSHISAMBA about ten years ago when the celebrated New York location was the talk of the town. He remembers that at the time the coming together of Japanese, Brazilian, and Peruvian cuisine was too futuristic for the world, so they simply called it ‘fusion’. To him, SUSHISAMBA was the most innovative and creative food experience of its time. He kept his eyes on the restaurant to see how it would grow and where it would go, until one day it came knocking on his door with an invitation to join the innovation, to which he gladly accepted. Yes, the food is amazing but beyond delicious cuisines, SUSHISAMBA Dubai is about experiencing three different cultures under one sensation roof, says Chef Moon. He goes on to add that he himself finds the experience remarkable. As an Asian man who has not travelled to Brazil but gets to study, enjoy, and replicate the culture that comes from that region is a treat. And while SUSHISAMBA Dubai is known to be fine-dining, Chef Moon brings the fun to the dining room tables. For him coming to work every day is a joyous occasion with no room for stiff and unapproachable energy. 22

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He says that eating is a happy event, one that should be savoured and enjoyed, and this is something he creates every day. His daily routine begins at ten am with a walk through around the entire kitchen and dining area making sure that the team and the space is in good spirits and ready to transfer all that positive energy to guests that will

arrive. This is a practice that does not go unnoticed, no matter what you believe you can’t deny the feeling you get when you walk into a room, and it feels like it’s been waiting to greet you all day. You feel welcomed and content. Chef Moon achieves this with simple but powerful philosophies like addressing everyone around him by name, acknowledging them, and being attentive. He prides himself on respecting the Middle Eastern culture and makes smart decisions based on the environment he is in to enhance the guest experience, like preparing wholesome but not difficult to digest foods to accommodate later dinner times and using more acidic ingredients to compliment the hot weather. When SUSHISAMBA Dubai opened its doors, it didn’t take long for every local and international celebrity to arrive and experience this glorious location. On a casual weeknight amidst the sounds of the Amazonian beats from the DJ’s deck to the excited chatter and divine smells coming from the kitchen, you will find football legends, desperate housewives, royal families, and happy patrons. And among all these stars in Dubai’s skyline, there’s a Moon, whose guiding light and infectious positive attitude towards food and life contributes to this masterful tri-cultural dining experience.

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HCNME POINT OF VIEW

HOW HOTELS CAN BENEFIT FROM

FLEXIBLE MANPOWER OUTSOURCING OPTIONS

Outsourcing options will be key if Dubai hotel operators want to reduce costs and compete for both guests and talent in 2022 and beyond

BY WALTER KNIGHT, DIRECTOR OF HOSPITALITY, FARNEK

he hotel sector in Dubai has recorded a stellar performance in the first five months of this year. To the end of May 2022, Dubai attracted 6.17 million overnight visitors, an increase of 197% compared with the same period in 2021, with an average hotel occupancy level of 76%, thanks in the main to the outstanding success of Expo 2020 during the first quarter.

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However, now we are in the summer months, for which Dubai Airport is expecting over 500,000 arrivals, it is only natural that occupancy levels and average rates should start to slide. Moreover, hotel occupancy levels in 2020 & 2021 were buoyed by significant demand from UAE residents booking staycations; that will not be the case this year, as many expats will be returning home or holidaying abroad.

So, where does outsourcing come in, and how can hotels benefit? Many hotels will take the opportunity to renovate or refurbish their properties, which for some is long overdue. Through outsourcing solutions, hotels can allow staff to take a break, which they so richly deserve, but can still maintain appropriate staffing levels by supplementing their operation with highly trained outsourced staff. It can be used as a cost-effective, short-term solution until permanent employees return from holiday, without having to forsake any potential revenue, should there be sudden peaks in demand. For those hotels opting to renovate, selective outsourced manning can also assist with refurbishment programmes. This is also an ideal way to evaluate outsourced services and ascertain whether it is a more efficient way to manage operations when the high season returns in earnest in September.

FLEXIBLE MANPOWER OUTSOURCING OPTIONS

"IN THIS COMPETITIVE ENVIRONMENT, MANPOWER SERVICES CAN PRESENT A COMPELLING SOLUTION."

More generally, hotels will also have to contend with the risks and the associated cost of recruitment and retention, especially when guest service demand and RevPAR fluctuate significantly throughout the rest of this year and next. In short, hotel operators are faced with the unenviable challenge of reducing costs and competing for guests and talent. In this competitive environment, manpower services can present a compelling solution, especially with reliable, experienced providers, such as Farnek, that have supported the hospitality industry with housekeepers, security, maintenance and recreational staff for many years and most recently, Farnek has added Front Office personnel to its manpower services portfolio. Staff shortages in F&B are another major issue, not only for hotels but independent restaurants as well. Dubai is not alone in this respect; it is a global trend. Farnek is addressing this

by embarking on a major drive to train F&B staff to meet increasing demand. Another trend that is developing is the requirement for highly trained, tech-savvy talent aligned with hotel brand values that add value and enhance outcomes, efficiency and cost. A responsive and agile model designed around the needs of the postCovid hospitality business and flexible enough to tackle peaks and troughs in occupancy. It can take weeks, if not months, to recruit suitable staff from overseas; then there’s the cost of recruitment, training and so on. Sadly, some employees will not settle, and the recruitment process starts all over again, heaping more pressure on the operation. Manpower supply leverages talent and flexibility, meeting the demand for skilled technicians – casual, contract and permanent – in a marketplace where rapid and flexible access to talent creates a clear business advantage. Reputable manpower services companies like Farnek can effectively match hospitality professionals with specific skillsets to explicit job requirements, with broader and longer-term solutions than the general perception of outsourcing. Business partners benefit from the expertise of skilled workers who aren’t just qualified in their area of expertise; they can also provide solutions derived from experience gained from working in other areas, such as event management and contract catering. They also benefit from the prompt and responsive mobilisation of large numbers of staff, such as major events, large groups and support staff, to strengthen pre-opening management teams, as they strive to open on time and on budget. However, supplying highly trained and talented manpower must be provided at a competitive price-point;

outsourcing can save operators between 30 – 50% on the cost of hiring full-time, permanent employees. Pin-pointing demand for skilled staff and responding with bespoke solutions would inevitably enhance those percentages. Outsourcing solutions also work during periods of high demand Many hospitality professionals will be heading off on short-term assignments in Qatar for the FIFA World Cup, leaving a potential shortage of available staff in the local market. Accor recently announced it would need to fill 12,000 temporary hospitality jobs in Qatar. But Dubai is also expecting a very busy high season, so hotels will require outsourced assistance to accommodate the additional demand. For example, November and December are expected to be exceptionally busy, and Dubai is forecasting over 1.2 million additional visitors throughout the World Cup. Several national sides will choose Dubai as a base for training camps, and many fans will opt to stay in Dubai and commute to Qatar using match-day shuttle flights. Dubai is also organising multiple public viewings and a dedicated, official FIFA Fan Festival in Dubai Harbour, adding further demand for manpower. And let’s not forget, amid all the football fever, the Dubai Rugby Sevens takes place at the beginning of December! Without doubt, adopting an effective outsourcing strategy will be integral to successful hotel operations as the year unfolds. HOTELNEWSME.COM | AUGUST 2022

HCNME MOVERS AND SHAKERS

BLINK

REIMAGINES ‘AL-HALQA’ AT NEW W DUBAI - MINA SEYAHI CLINT NAGATA, BLINK FOUNDER AND CREATIVE PARTNER

LINK Design Group has created a stunning modern bohemian vision inspired by traditional Dhow boats, the romance of travel and the ancient Arabic storytelling tradition of Al-Halqa for the new W Dubai - Mina Seyahi. The global interior design visionaries and high priests of placemaking were summoned to push the boat out and set tongues wagging for the UAE’s latest W Hotel, located in the heart of Al Mina al Seyahi, the legendary ‘Port of Travellers’

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district of Jumeirah Beach, home to the glittering Dubai International Marine Club and its 300-berth marina. The Mina Seyahi port dates back to ancient times when the area was a thriving hub of the copper trade, and the Al-Halqa storytellers would weave their yarns to circles of spellbound travellers. The graceful swooping shape of the traditional Dhow boats that once thronged the harbour along with the stories and intrigue of the trading enclave became the inspiration for BLINK’s latest interior design tour de force. Clint Nagata, BLINK Founder and Creative Partner gave us a detailed walkthrough, sharing insight on his background and the vision behind this project. “I remember growing up as a child always loving to draw and create things with Legos. This passion for drawing and creating things helped to fuel my interest in architecture. Upon graduation from university, I was fortunate to start out at WATG's Honolulu Office. The firm is known globally today as one of the fore founders of hotel design. I worked at the firm for the first 15 years of my career and eventually became a partner. Most of my projects were either in Hawaii or overseas in Asia,” says Clint.

BLINK REIMAGINES ‘AL-HALQA’

He also added that in his 30-year career he has had the opportunity to work on hotels and resorts in over 40 countries with many of the luxury hotel operators. Some of the projects that he has designed in the past include Raffles Meradhoo, Conrad Bora Bora, Regent Phuket, Mandarin Oriental Manila, and Six Senses Uluwatu. Our most recent projects include Roku Kyoto, Regent Phu Quoc, and Six Senses Kyoto. BLINK’s canvas was a hotel ranging over 31 floors, with 291 guest rooms and 27 opulent suites; a spectacular marinafront lobby, infinity pool and lavish spa, four state of the art meeting rooms and a selection of the most cutting-edge dining concepts in Dubai. The result is an utterly unique creation, that is colourful and eclectic with a touch of retro; a place where ancient storytellers’ tales are given new life through its guests.

When I asked Clink how he got involved with this project, he said that he’s company was contacted by the owning company WASL and asked if they were interested in working on the project. Given the location and the brand it was not hard to say no. Since then, BLINK has been fortunate to work with the owners on other upcoming projects. And of course nothing comes without challenges, like in many if not all regions, time and money are always challenges. Designers are always under pressure to stretch their creative limits within shortened timeframes and sometimes thin budgets. It really forces designers to reach deep into their playbooks. Clint goes on to explain the important role that design plays in a hotel. “Design is a differentiator and can be highly influential in the success of a hotel. As

“I REMEMBER GROWING UP AS A CHILD ALWAYS LOVING TO DRAW AND CREATE THINGS WITH LEGOS.” travellers we seek out hotel designs that manage to capture the essence of a place or designs that feed our souls or bring a sense of comfort. The more we researched the history of Dubai, the generations of traders and storytellers coming together to build this shimmering city by the sea, the more excited we became. The ‘Port of Travellers’ was the overarching inspiration, so we set out from the ground up to imbue this hotel with the soul of storytelling and the spirit of the souk, a place for people to meet and share the stories of their travels, and a haven for modern day traders, wheelers and dealers Some of the key design elements in the hotel are the beds which have a luxurious seating area, with a tilted mini bar in brass and dark blue lacquer, a social space where drinks can be served, walk-in closets closed with billowing curtains in a gradient of sunset colours. The lamps also evoke images of ancient lanterns with their colors as if they were brought directly from the world of the Thousand and One Nights. The bathroom also has its own seating area, encouraging long bathing rituals, cocktails and conversation. Additionally, the public facilities of the W Dubai - Mina Seyahi, led by the Ginger Moon Club, are enriched with bohemian touches and details from inspiring local heritage to continue storytelling. Clint hopes that every guest will experience a sense of time travel at the newly designed W Mina Seyahi, he concludes, “every detail celebrates the legacy of poets and storytellers. We were inspired by the timeless tradition of Arabic loops, where crowds gather around a storyteller to hear his stories. With this in mind, we want to make it a meeting point for various visitors from around the world, and an ideal place for acquaintance and exchanging travel stories, whilst being a distinctive haven where travellers and merchants meet, but in the modern, sophisticated style of our contemporary world.” HOTELNEWSME.COM | AUGUST 2022

HCNME POINT OF VIEW

More diversity = more information. More information = better & faster decision - making.

OUTSOURCING

REVISITED BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE

little while ago, I visited an old friend in Abu Dhabi, who was staying in a hotel apartment run by one of the better-known chains, in the centre of the city. We had much to catch up on and the heat and traffic outside didn’t really entice us to venture outside for dinner, so we thought about ordering in. Room service menus have come a long way in the past decade, but I think we all agree that, even if the offerings look good, we usually have a sneaky feeling that we’re being overcharged. Oh, and of course, some hotel apartments don’t even have room service operations, so you end up having to order from an outside delivery service, go down to reception, and generally feel somewhat inconvenienced. The hotel apartment in question did have a room service 28

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menu, though, so we scanned the QR code and took a look. Surprise, the website that opened was very slick and looked more like Deliveroo or Talabat than a traditional room service menu. We could choose from several kitchens and the offerings ran from burgers to Arabic food and even a healthy eating menu. Ordering, too, was super easy and just like using a food delivery app. We selected to pay by card on delivery and got an immediate order confirmation and an estimated delivery time. A little while later, a smartly dressed delivery person showed up at the apartment door with our order and a credit

card machine, we paid, tipped, and started eating. Altogether, a seamless, easy-to-use, and enjoyable experience compared to many other hotels. How did the hotel apartment in question manage to offer something so slick? Easy, they outsourced it. Instead of placing the order with the hotel apartment itself, guests place the order with a third-party cloud kitchen, which takes care of the cooking and delivery. Orders are placed on a white-labelled platform and delivered by staff wearing the hotel apartment’s uniform. I’m sure that, behind the scenes, a suitable revenue split is involved and, possibly,

OUTSOURCING REVISITED

“IF COVID HAS TAUGHT US JUST ONE THING, IT’S SURELY THAT CRAMMING PEOPLE INTO OFFICES TO GET WORK DONE ISN’T THE ONLY WAY TO OPERATE.”

some other random bits & bobs, but from a guest perspective, this was awesome, and I could immediately see the appeal for everyone involved. The hotel apartment doesn’t have to worry about grubby-looking food delivery folks rocking up in their stylish lobby, is able to provide food for its guests via a platform that’s a joy to use, and guests get lots of choice and quick delivery. Win win. This experience got me thinking why hotels don’t outsource more? Sure, limousine services are commonly outsourced, often laundry, too, but what about more “core” processes. I still know many hotels, both big and small, which employ in-house graphic designers or entire marketing teams. Marketing is a prime candidate for outsourcing, obviously. Rather than having people take up office space and accrue non-wage costs, hotels could easily give almost all marketing operations to outsourced experts. Perhaps you worry that managing outsourced service providers will take a lot of time and cause headaches, but that’s easily avoided by outsourcing the marketing management, too, and just keeping an experienced coordinator in-house. In other words, you find a marketing expert, brief and train him or her and provide a full scope of work and then make it that person’s problem to find designers, copywriters, and all the other resources required to achieve marketing success. Think

that’s impossible? Welcome to 2022, where outsourcing business processes is as easy as baking a cake. Just look at some of the most popular platforms like freelancer.com, UpWork, fiverr, or guru.com, but rather than posting your requirements publicly on the platform, search for professionals that seems to have the experience you’re looking for, send them your scope of work, and let them come back with an offer. This avoids you having to field hundreds of unsuitable bids & replies from freelancers who bid on everything that’s even vaguely related to what it is they do. Hourly wagewise, you’ll probably go above what you’re paying right now, but you’re gaining, because you’re not paying for visa or other non-wage costs, don’t need to factor in holiday absences or sick days, and can easily increase or decrease activities and spend.

Other obvious choices are general admin (dealing with emails, maintaining schedules, etc.), any type of data entry or data clean-up, or even – for the more daring among you – revenue management. For the latter, you’ll probably won’t find many suitable providers on the main freelancing platforms, but there are an increasing number of niche platforms that provide access to industry and location-specific skills. If COVID has taught us just one thing, it’s surely that cramming people into offices to get work done isn’t the only way to operate. Space and money savings aside, outsourcing certain businesses processes means you’ll have time and resources to focus on what matters and what you’re good at: Welcoming and looking after guests. HOTELNEWSME.COM | AUGUST 2022

HCNME SPECIAL FEATURE

HIGHLIGHTING THE PIONEERS THAT CATAPULT THIS REGION’S HOSPITALITY INDUSTRY TO NEW HEIGHTS

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Hotel & Catering News Middle East is excited to introduce to you our FIRST-EVER Top 30 Hospitality Heavyweights in the region. After receiving many nominations from top industry CEOs, VPs, GMs, and other C-suite level hospitality executives, we have complied the Top 30 trailblazers that have initiated and spearheaded successful projects, paved the way forward, and set new standards and trends for the industry to follow. This special feature highlights and celebrates in no particular order the people that rank at the very top of their

organisations with decades of experience and respect in the sector. The entire feature from top to bottom is filled with leaders at the top of their game. From implementing the first-of-its-kind technology, revolutionising guest services and experiences, enhancing health and safety practices, and finding new cost-saving and sustainable solutions to everyday practices – here are the Top Hospitality Heavyweights in the region that we have identified. A big congratulations to all.

HOTELNEWSME.COM | AUGUST 2022

Mark Willis CEO India, Middle East, Africa & Turkey / ACCOR

ark Willis is a key industry opinion leader in the IMEA region, with over 420 hotels in the current portfolio and more than 120 hotels in the pipeline. He is undoubtably an industry heavy weight due to his leadership style, strategic decision making and extensive experience in the industry. His forward-thinking leadership and understanding have positioned this region as a key market for the company globally, both in results, as well as expansion plans. Throughout his tenure as CEO, Mark has led the team through a global crisis, while ensuring results were delivered, team members were taken care of, partners were supported, and guests were reassured. A clear success is the way Mark lead and managed the region during the difficult period of Covid. His leadership and mentorship ensured that teams, partners, and guests were always informed on Accor strategies and activities that were implemented to support the different stakeholders. Successful activities include the opening of over 20 properties per year since he has joined the Accor Dubai office (even during Covid), as well as ensuring that financial results were achieved even during the most difficult times. Another standout achievement has been the hugely successful opening and launch of lifestyle brands in the region such as SLS, 25 Hours and Hyde Dubai.

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HOTELNEWSME.COM | AUGUST 2022

Tim Cordon Area Senior Vice President, Middle East & North Africa / Radisson Hotel Group

im Cordon has been with Radisson Hotel Group (RHG) (formerly Carlson Rezidor) for nearly two decades. He began his progressive career in the UK in 2003 as General Manager at Radisson Blu Hotel Manchester Airport which, at the time, was Rezidor’s largest hotel in the UK and where he successfully positioned the hotel in the group’s top 20 performing hotels worldwide. In 2006, Cordon was recognised with the Alpha Forum Prize – “Younger Manager” award by the British Travel and Hospitality Hall of Fame. He then took on several leadership roles in two of the group’s key properties in London before making Dubai his home in 2015, taking on the role of Regional Director of Middle East & Africa (MEA). In 2017, Cordon was appointed Area Senior Vice President for MEA responsible for leading operations and delivering business growth and profit across the group’s largest area. Cordon has played a crucial role in Radisson Hotel Group’s expansion in the region, hitting key milestones for the group worldwide and setting in place an ambitious fiveyear development plan to reach 100 hotels in the Middle East by 2025. By 2019, Cordon looks after 50 properties in the Middle East with a total of 10,944 keys and 57 properties in Africa with a total of 11,373 keys. As Area Senior Vice President for MEA, Cordon continues to contribute to the group’s regional milestones as it remains on track to reach its goal of having 100 properties in the next three years, as well as becoming one of the top three hotel groups in the world. Under Cordon’s leadership, the group continues to unleash the power of its portfolio,

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consisting of nine strong brands, driving significant growth across the Middle East and Africa. In fact, Cordon made the Middle East the fastestgrowing region for the group and the region that recovered best during 2021, growing RevPAR to 85.6% of pre-pandemic comparable. In the unprecedented times of COVID-19, Cordon ensured the hotel group remained resilient and on track for the rebound of the travel and tourism market. During the pandemic, he ensured all hotels followed stringent health and safety measures, including launching the Radisson Hotels Safety Protocol. As travel started to rebound in 2021, Cordon remained optimistic and encouraged partnerships with industry peers and the public sector to rebuild the hospitality industry and ensure the safety of travellers, partners, and team members. With a mission to be recognised as one of the top three hotel groups in the world by 2025, Cordon’s visionary leadership helped secure various awards for the group including the Leaders in Hospitality Awards 2022. The group won the Innovation of the Year category and Radisson RED Dubai Silicon Oasis won the Mid-Market Hotel of The Year award. The recently opened Radisson Resort Ras Al Khaimah was highly commended in the Leading New Hotel category. RHG also took home an award at this year’s Sustainability Innovation Awards for its Hydroponic Farm Project, in its commitment to contributing to the Net Zero by 2050 initiative that Dubai has set out. Sustainability has always been vital, as Cordon raised awareness of environmental responsibility and implemented sustainability programmes to reduce the hotels’ carbon footprint.

HOTELNEWSME.COM | AUGUST 2022

José Silva Chief Executive Officer / Jumeirah Group

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s Chief Executive Officer, José Silva is responsible for growing the Group’s luxury portfolio through international expansion overseeing the next phase of dynamic growth whilst building on Jumeirah’s extraordinary success over the past two decades, driving the company to a new era in luxury. Currently Jumeirah Group has 25 properties across 8 countries, with 50% of the portfolio located outside of the United Arab Emirates including hotels in London, Capri, Mallorca, and then Shanghai, Nanjing, and Guangzhou in China. He has enabled Jumeirah Group to weather the greatest economic storm of the 21st century (COVID-19) and has already broken historical performance records for Jumeirah Group throughout its 25-year history in Q1 of 2022. This has been achieved through restructuring the organisation, prioritising equal representation of women across the business, investment in talent and realignment of roles to foster a more agile business that can respond to the changing market and consumer dynamics, and identifying opportune moments to invest in product and guest experiences to expand the brand offering, delivering strong financial and reputational results. With his eyes firmly set on establishing Jumeirah Hotels & Resorts as a globally recognised luxury hotel brand operating in the pure luxury segment, José Silva continues to be the driving force behind Jumeirah Group’s growth into key cities and destinations around the world.

Yigit Sezgin Chief Commercial Officer - India, Turkey Middle East & Africa / ACCOR

igit Sezgin has lived around the globe in 8 cities during the last 25 years and held senior executive roles in multinational companies such as Hilton, Ritz Carlton and Radisson Hotel Group. In his last role as CEO of BLG Capital he managed a portfolio of luxury and lifestyle real estate and hospitality developments such as Aman Resorts, Peninsula Hotel, Soho House, W Istanbul, Ritz Carlton & Mandarin Oriental Residences, Galata Port. He holds a wide range of successful achievements and a proven track record especially in Emerging Markets with strong experience in M&A, integrations, leadership, strategic marketing, brand management, commercial performance and business development. In his current role as the Chief Commercial Officer at Accor Hospitality, he oversees a portfolio of 42 Brands in 41 countries in charge of all Commercial Functions, Mergers & Acquisitions, lifestyle platform and Integrations. Over the past 3 years of him being Chief Commercial Officer, Yigit has led the commercial activities to achieve a growth of +7 points in RGI for the region, and under his leadership, PR activities have led to an overall coverage of over 10,000 features for the region which has resulted in more than 6.9 Billion views YTD 2022, especially leading in the Middle East & Africa against its main competitors. He has also led a number of projects namely: The integration of Turkey and India into the Middle East and Africa region in 2021 adding more than 100 properties to the existing portfolio; the integration of Rixos brand global management under his leadership into the Dubai IMEA office; launch of ALL – Accor Live Limitless; creation and launch of Kitch In in 2021; and the launch of the All Inclusive Platform following the success of the Rixos Brand. Yigit holds a Master’s Degree from Harvard Business School and a Bachelor’s Degree in Business Management, from Bosphorus University in Istanbul. HOTELNEWSME.COM | AUGUST 2022

Thomas Peruzzo General Manager / Armani Hotel Dubai

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n international hotelier of Italian and Danish descent, Thomas began his career in sales and marketing in Germany. Prior to joining Armani Hotel Dubai, he held senior management roles at Artprojekt Hospitality and Grand Hotel Heiligendamm in Germany, among others. As General Manager, Thomas is responsible for driving the commercial strategy and the all-round operations of Armani Hotel Dubai, ensuring that it sustains its status as one of Dubai’s most admired properties. He is mandated with strengthening the hotel’s brand identity as well as outreach to new international markets. He is also responsible for leading activities across operations, marketing, and administrative functions through an innovative approach and collaborative management style. Recent projects have included spearheading the 2020 launch of the UAE’s first kosher restaurant and the opening of a dedicated salon area within Armani/SPA. He is also committed to ensuring strong levels of productivity and resource use efficiency. Staff welfare and happiness is another key area of focus and Thomas maintains an open-door policy for all Armani Ambassadors as well as fostering a culture centred on team member empowerment. Thomas thrives on the fast-paced, dynamic, unique, and rewarding demands of his role and his passion for the industry and Armani Hotel Dubai is driven by its amazing team members. Thomas is not only an innovative character by nature, but he is also committed to ensuring strong levels of productivity and resource efficiency, exemplified most clearly in the recent partnership agreement signed with Ferrari to transform Armani/Pavilion into Downtown Dubai’s most successful outdoor Ramadan venue. It is Thomas’ overall character that exemplifies him as a leader in the hospitality industry and as a role model for many young hoteliers on the rise. Outside of work, he makes time to enjoy the Armani Hotel Dubai experience for himself as he explains: “There are so many special corners within the hotel, however, there is something magical about our restaurant terraces. When the weather in Dubai is pleasurable, there is nothing better than having dinner al fresco on one of the terraces overlooking The Dubai Fountain show. It is truly a magical experience.”

Richard G. Haddad R Chief Executive Officer / Jannah Hotels & Resorts

ichard Haddad has years of experience in the hospitality industry and has been the CEO of Jannah Hotels & Resorts for the last 4 years, in his reign we have seen many improvements across different fields and departments, including his strategic planning skills which impacted the increase of the group’s profits, helping to maintain and grow the reputation of each hotel. Richard's vision for Jannah Hotels &

Resorts is to expand to global markets and showcase the Bedouin hospitality culture and expand halal tourism by tapping into the international market. Richard has contributed to many achievements towards the group’s development, reputation, positive RGI results, overall improvement and much more. Since he joined Jannah Hotels & Resorts in September 2018, Richard oversaw the hotel and restaurant development including the launch of, Sahara Café an Arabic con-

cept in Ras Al Khaimah during August 2020; Terrace at Cocina Restaurant an Arabic and International concept in Abu Dhabi during September 2020; EDGE Creekside Hotel, Dubai in January 202; Second branch of Feta Restaurant, a Mediterranean concept, in Dubai during January 2021; Halo Halo Restaurant an Asian concept in Dubai with 2 branches during January 2021; and the new cloud kitchen multi-concept that launched January this year. In addition, he ensured the overall improvement and beautification of all the properties under Jannah Hotels & Resorts including the renovations that took place at Jannah Hotel Apartments & Villas RAAK and Jannah Marina Hotel Apartments. Due to Richard’s outstanding business strategies and leadership, all properties within the group have seen a remarkable growth in the year-to-date numbers, looking at the “Revenue Generation Index”, we saw a 76% growth against last year at Jannah Marina Hotel Apartments, 129% growth at EDGE Creekside Hotel and 10% growth Jannah Burj Al Sarab, Abu Dhabi. Richard understands the importance of staying loyal to employees and the impact this makes on guest satisfaction, with his team’s help, he implemented a new service philosophy called “The Jannah Way – Culture and DNA”. The successful launch of the new DNA is just the foundation of how we want to celebrate our service culture. All guest service starts from within, in order for us to offer unparallel guest services, we had to focus on our people and the value they bring to the brand. Our Safir (which translates to Ambassador in English), is our most valuable asset in the organisation, and it is our mission to work as a family, not a team, in creating an environment that fosters pride, joy, and respect wherein the true spirit of Bedouin Hospitality thrives at every level. HOTELNEWSME.COM | AUGUST 2022

Cenk Ünverdi

Regional General Manager / Rixos Hotels UAE

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enk Ünverdi brings 15 years of experience in the hotel industry, wonderfully spent with Rixos, one of the most prolific lifestyle hotel brands globally. Being the Regional General Manager, he currently oversees 5 hotels in the UAE and gearing for upcoming hotels in the wider GCC region. Through Cenk Ünverdi’s vision, Rixos Hotels has been successfully recognised globally and continuously expanding its footprint in the region. With his leadership, the brand awareness has reached new peaks and have been visible across prestigious channels through strategic partnerships with highly-acclaimed brands such as UAE Pro League, Mubadala, RAKBANK, Aquaventure, Dubai Parks and Resorts, and Dubai Expo 2020 amongst others. Cenk Ünverdi’s passion for digital landscape and innovation plays a significant role in the success of various campaigns especially after the brink of the pandemic resulting to 20% of the business. In 2021, his initiative to diversify the brand and grow the business to overcome 2019 pre-covid levels resulted in the highest increase in all business performance metrics. Rixos Hotels is a fast, young, energetic, and growing brand and Cenk Ünverdi has been leading a successful and competitive team on a relentless quest to establish the brand as the leader in setting the stage for memorable 360° guest experiences. The brand introduced revolutionary entertainment and wellness programs in the Middle East, from staged shows to exciting creative activities for children at Rixy Kids Club to action-packed challenges at Exclusive Sports Club.

Hakan Ozel H General Manager / Shangri-La Dubai

akan Ozel, the General Manager and Luxury Hotel Operator of Shangri-La Dubai has not only played an integral role in making Shangri-La what it is today but is a leading example in the broader industry due to his reputation for having a forward thinking and passionate approach coupled with robust experience. His contributions and impact across two decades of experience in a variety of locations with signature properties, has been exceptional. Some of his

key accomplishments include being: highly knowledgeable in operations, renovation, refurbishment, and improvement projects; instrumental in turn-around properties, projects and crisis management by driving take-over, rebranding, and revamping efforts; a successful executive in turn-around projects and crisis management; appointed several times by corporate office for related leadership roles; vital in pre-opening many hotels. What makes Hakan distinguished is his mindset and personality. He employs unique and highly successful strategies such as using a competitive approach to drive business results while strengthening collaborative partnerships among stakeholders. He understands that character is a differentiating element in hotels, and he brings this to life with creative and innovative ideas. Hakan is not only highly experienced and meticulous but is also caring, compassionate, and strongly committed to the financial success of the business. His impact on the company has resulted in collective exponential growth in terms of team happiness, productivity, and goal realisation. In addition, he has been continuously developing his career and personal intellectual assets to ensure that he will assume higher responsibilities in the group in the future, while continuing to take innovative management standards and practices to places they’ve never been before in the present. He is a rarity and each and every contribution he has made has been nothing short of amazing. HOTELNEWSME.COM | AUGUST 2022

Monther Darwish Founder and Managing Director / Palazzo Hospitality

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ver the last years, Palazzo Versace Dubai’s managing director Monther Darwish put the property on the map, coming up with innovative campaigns aimed at increasing occupancy and revenue. As a result, the property had one of the highest occupancies amongst city resorts in 2021/2022. July 2022 set a milestone for the businessman, who launched Palazzo Hospitality, a new management company for luxury hotels, residential buildings and lifestyle brands that aims to reinvent the world of personalised luxury. Leveraging on the trusted expertise of a team of hospitality experts, Palazzo Hospitality will bring to the market a diverse range of hotel brands, from ultra-luxury beach resorts to business and art properties. Founded by Monther Darwish, the company is dedicated to building world-class hospitality products. The launch of Palazzo Hospitality comes after the success of the ultra-luxury hotel in Jaddaf Waterfront, which has witnessed an immense success due to the market positioning through different campaigns and new business products, like the e-commerce platform aimed to offer guests the ease to purchase an experience at Palazzo Versace Dubai. The hotel’s e-commerce platform has generated millions in revenue. Darwish says: “Being an independent property gives you the freedom to experiment and that’s the beauty of Palazzo Versace Dubai. We’re free to throw into the market any crazy idea and our audience just likes how unique we are. We’ve been thinking outside the hospitality box for a while, bringing in new initiatives and projects that haven’t been implemented anywhere else in the industry. Our ‘Buy Now, Pay Later’ idea was a tactic to attract younger guests, the new generation who like to experience luxury with ease of purchase”. Palazzo Versace Dubai was also the first property to introduce a bidding platform for stays, while the F&B segment continued to be a focus for the property. F&B revenue increased, too, as Palazzo Versace Dubai came up with unique concepts that proved to be successful among UAE residents. The ‘Into the Jungle brunch’ at Giardino, Palazzo Versace Dubai’s all-day dining restaurant, was a concept focused on child-friendly activities and a great F&B offering. It has been fully booked every Friday since it launched in July 2020. In 2022, the hotel revisited its strategies and formulated new ones to continue to bring in guests and stay above its competitors.

David Allan D Cluster General Manager / Radisson Hotel Group

avid has an ability to inspire and lead his team while continuing to fight at the forefront and his capability to communicate and comfort the owners and external stakeholders are only some of the traits where David differs distinctly from many of his contemporaries. Despite the challenging times, the hotels have been able to sustain a retention rate of over 90%, demonstrating the loyalty to his team and their commitment to each other. Looking back, the teams have not only made it through 2020 with a smile, but they have also been able to achieve budget and forecast on the second half of 2020, a remarkable achievement given the circumstances. Looking at the financials for 2021, the hotels are in line with their forecast and ahead of budget for the first 6 months. His colleagues and team members will assure you; David is not only someone who lives and breathes hospitality, he is a true leader that does not only take care of business continuity but also understands what is required to meet the expectations of stakeholders, employees, and communities. Taking the lead for three hotel openings with total of 1046 rooms within 4 years, in a competitive market, wasn’t tough enough, the biggest challenge has been the uncertainty of the past 16 months. Throughout the

past year, the tourism and hospitality industry has very evidently been impacted by the crisis, leading to most hotels across the globe choosing to temporarily close due to low occupancy or restrictions. There is no doubt that this has been a difficult time for everyone, but no matter the circumstances, David would always try to emit calmness, underlining his commitment to his team, ensuring everyone’s wellbeing comes first while refusing to compromise on anyone’s job security. David did not only manage to retain all 369 team members across the three hotels, despite the very difficult cash flow situation that the hotels went through during the pandemic, he also secured business during the hard-hit period of the strict lockdowns and travel restrictions, by working closely with the Dubai Healthcare departments and offering support. Whilst many hesitated, David, recognised early that this new kind of business would help them to survive and get through the most difficult months. From controlling expenses, repurposing the hotel for essential service use, and temporary closure of another, David has had many factors to consider, but never forgot his responsibility towards his team members. Throughout the lockdown, David didn’t step foot out of the hotel, ensuring that his teams were looked after and never shied from questions. Although the hospitality industry has had one of its

most difficult years in terms of cash flow, David had made it his priority to support those with financial concerns be it rent or other commitments, through temporary accommodation in one of the hotels or financial support

where possible. In terms of revenue results the group had a record breaking profit conversion of 19.7 Million, a great achievement which could only be realised by a great team working under an exceptional leader.

HOTELNEWSME.COM | AUGUST 2022

Artashes Avetisyan A Founder and CEO / Golden Group

rtashes Avetisyan is an experienced Chief Executive Officer with a demonstrated history of working in the hospitality industry. Skilled in business planning, management, hospitality management, customer service, and strategic planning. He is a strong business development professional graduated from Yerevan State University and Public Administration Academy. The Golden Group has become one of the leading groups in hospitality in Ar44

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menia. It was established in 2000 and now owns 2 hotels in the Republic of Armenia; Golden Palace Hotel Yerevan, with 36 luxury suites; and Radisson Blu Hotel Yerevan, with 142 rooms and suites. Both hotels have a 5-star classification according to the international classification standards. In addition to the luxurious outlets, exceptional design, and two exceptional locations, the welcoming service completes the picture. The group staff do their best to provide excellent service and meet guests’ expectations, making their stay memorable and delightful un-

der the leadership of Artashes. Artashes’ main mission for the group was to put hospitality service at the highest level in Armenia in order to provide guests with exceptional customer service and memorable experiences, that results in welcoming the guests back on another wonderful occasion, which he has been able to successful achieve in a short space of time. In addition, Artashes has also founded 3A Hotel Management Company, which handles the entire operational management of the hotel, starting from pre-opening and beyond. The ideology of his vision is to continue to apply and set the highest standards of service quality and, in that way, justify and uphold the reputation that he has among guests, partners, competitors, and the wider community. Artashes looks forward to embracing the changes that modern life brings and become more attractive in the market and more interesting to guests and partners. It’s no coincidence that the group has been repeatedly recognised as the regions guest's choice. The Golden Group is continually growing and doing its best to make the hospitality industry in Armenia even more fascinating.

Bill Keffer B Cluster General Manager / JW Marriott Marquis Dubai and Dubai Marriott Harbour Hotel & Suites

ill Keffer is the Cluster General Manager of Dubai Marriott Harbour Hotel & Suites and the iconic JW Marriott Marquis Dubai, a flagship of the JW Marriott Brand that opened in 2012 as the world’s tallest hotel. Bill is leading the hotel team of over 1,000 associates and more than 50 nationalities and is responsible for every aspect of this 1,608-room landmark, having already led the team to significant operational success. Hailing from the Southern state of Tennessee in the US, Keffer has held managerial positions with Marriott International for over 25 years. Beginning his career in the Four Seasons Beverly Hills, Los Angeles, Keffer joined Marriott International in his home state of Tennessee sometime later, followed by positions in Florida and New York. In 2000, Keffer decided on a move to Asia and spent two years in Japan as the Food and Beverage Director of the Renaissance Hotel, Sapporo, followed by three years in South Korea as Director of Operations in the JW Marriott, Seoul. 2005 he saw a move to Europe taking on the role of Area Director of Operations in the United Kingdom and Ireland until 2009, when he came to the UAE as General Manager of Marriott Dubai

Harbour Hotel and Suites. Throughout his career, Keffer has been the recipient of several prestigious awards including Continent General Manager of the Year 2012, Continent Hotel of the Year 2011, Global Hotel of the Year for 2011, three individual recognitions for Leadership and Engagement Excellence between 2010 and 2012, Food and Beverage Excellence in 2011, Operational Excellence in Asia Pacific Region 2005 and a special award for ‘Investor in People’ in Middle East and Africa, 2011. In his past assignments he was actively engaged in local community projects and business councils, winning a “Contribution to Culture” award in the Marriott Business Council and “Spirit to Serve” Community award in Dubai. With a career spanned over 2.5 decades and counting, served in three continents for multiple owners and at the iconic properties backed with numerous awards and accolades, Bill’s committed and dedication to the industry is truly legendary. Bill’s wealth of experience in the industry allowed him to lead the iconic 1,608 key hotel through the pandemic without having to close the hotel doors, a feat which was unachievable by many hotels across the globe, especially one of this size. Regarding revenue generation,

Bill and his team adapted the hotel’s sales strategy during the pandemic, diversifying into long stay business for the hotel as well as reaching out to new markets, such as Israel. These new strategies helped maintain and support the business during the tough times and into 2021 helped drive more demand leading the hotel to achieve budget year to date. His kind and friendly demeanour combined with charismatic personality makes him approachable and welltrusted by his team which is reflected in the Associate Engagement results in 2021 where the hotel achieved 90% Engagement. And like a true mentor, Bill was

overjoyed when promoting Nick Patmore (ex. Food & Beverages Director) to Hotel Manager last year. Nick’s promotion was a result of F&B exceeding its budget by 5 % in 2021, a huge achievement following a year where the hospitality and F&B industry were badly hit, helping for a speedy recovery for the hotel. If you were to ask Bill to pinpoint his favourite achievements, the avid animal lover would shout out the cat shelter project he has been part of lately. Teaming up with associates from the hotel, the group is facilitating over 25 stray cats at the staff accommodation in Ras Al Khor where our furry friends are well looked after. HOTELNEWSME.COM | AUGUST 2022

Naim Maadad Chief Executive & Founder / Gates Hospitality

ith over 39 years in the hospitality world across Australia, Asia, & the Middle East in various senior management roles, Naim has launched and operated some of the world’s best Hotels, Resorts, Spas & Lifestyle Food & Beverage concepts. Naim’s career has exposed him to some of the best properties around the world and he has been fortunate to partake and orchestrate several amazing openings and operations. In 2010, Naim established “Gates Hospitality” a homegrown Hospitality Company representing handpicked Concepts catering for the affluent lifestylers. Gates Hospitality, the owning company of well-known homegrown brands such as Ultra Brasserie, the internationally acclaimed concept; Reform Social & Grill Dubai, Folly, as well

Christophe Schnyder Managing Director / Sofitel Dubai The Palm

hristophe Schnyder is a seasoned leader within the hospitality industry, with over 30 years of experience that spans across several iconic hotels around the globe, spending the last 20 years in Dubai, UAE. His personality exudes passion and drive to deliver results through his team. Christophe is well recognised in the industry for his innate ability to develop strong performing teams through empowerment and deep trust, with several of his direct reports moving on to become senior leaders and general managers within the industry. During his illustrious career, Christophe spearheaded several high-profile openings including the iconic Burj Al Arab, Jumeirah Al Qasr & Dar Al Masyaf, and more recently Sofitel Dubai The Palm. His eye for detail and drive for success is acutely tangible in the success story each of these hotels have been since day one. Under Christophe’s leadership, Sofitel Dubai The Palm has established itself as the flagship Dubai property for the Sofitel brand and Accor, which continues to shine as an exceptionally profitable asset since its opening in 2013. He is a true reflection of the brand, which radiates modern luxury celebrating the most sophisticated living. Hard

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as Publique, Dubai's premier "Apres Ski chalet", Bistro Des Arts, Six Senses Zighy Bay and Red Farm London at Covent Garden London. Covering a wide spectrum of positions within senior leadership, including the role of Managing Director for both Six Senses Hotels Resorts Spas and The Anantara Group respectively. During his time with these exclusive properties, Naim was instrumental in nurturing sound relationships with owners, securing the best possible locations, negotiating, and formalising contractual agreements, and appointing teams to infuse and reflect the ethos of the brands. Being based in the Middle East over the past 20 years, Naim has witnessed tremendous industry growth, gained a deep cultural understanding and has been endorsed by principals and organisations alike. He has also achieved a selection of awards from reputable publications and organisations recently including ‘Hospitality Entrepreneur of the year’ at the Leaders in Hospitality Awards by Hotel & Catering in March 2022, a Gold ‘Entrepreneur of the Year’ award in December 2021 as well as ‘F&B Heavyweight’ at the Leaders in Hospitality Awards by Hotel & Catering in November 2021.

work and passion have led Christophe to where he is today, but he translated it with being personable towards his team, individually recognising and rewarding his team members for excellence. With a keen eye on customer experience Christophe worked closely with the owning company to drive profitable long-term investment into the hotel that will continue to enhance the guest experience in an ever evolving Dubai hospitality scene. Christophe is a visionary leader that understands the importance technology plays in the future of hospitality and in the customer journey. He quickly embraced the digital transformation of the hospitality industry and enabled the hotel to swiftly integrate two technologies that helped drive incremental revenue and improve customer journey.

food safety plans Efficient. Compliant. Streamlined

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HOTELNEWSME.COM | APRIL 2021

Slim Zaiane General Manager / Kempinski Hotel Mall of the Emirates 48

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hospitality veteran of more than 20 years, Slim Zaiane’s career path has taken him from Geneva to London to Dubai in senior management roles with several luxury hotel brands. In order of keeping this exciting and challenging, his day-today role involves being around guests and overseeing the hotel’s operations, logistics, management, and team. He thrives in achieving excellence in both guest and employee satisfaction and enjoys being extremely handson in all areas of the hotel to achieve the highest level of service. The most challenging part of this role is to make sure all my colleagues are appreciated in the same manner and to constantly improve and provide a healthy work environment while maintaining a work-life balance. Slim’s leadership is responsible for launching the newly open SPA and other hotel outlets. As well as the strong CSR activities which include: supporting constantly the local community by generating funds during the stollen event to be donated; the funds raised to support the Red Crescent and Senses residential care; supporting the medical hospital crew during Covid by extending free meals for the them to support them during the peak time of the pandemic; and supporting various local school charities. The hotel saw a RevPAR growth of 79% in 2021 despite the difficult market conditions, enhanced quality scores are at the highest for the last 10 years. He has also successfully positioned the hotel as one of the top luxurious leisure destinations in Dubai, winning different hotel and general manager international awards. Achieving LEED platinum accreditation for the hotel and supporting ALUMNIs from different international hotel management schools to integrate the hotel industry once newly graduated is one of Slim’s priorities, along with ongoing mentoring and development plans to the senior management team resulting in reducing turnover.

Rabih Fakhreddine Founder and CEO / 7 Management

021 has been a grand year for 7 Management with CEO Rabih Fakhreddine firmly at the helm, leveraging every possible opportunity and fearlessly taking the year by storm. A key player in the industry, Fakhreddine has amplified the nightlife landscape in the region with 7 phenomenal launches under his belt. While many were proceeding with caution, Fakhreddine was trailblazing with perseverance, determination, and unparalleled enthusiasm. Fakhreddine was the visionary behind several concepts that helped cement Dubai’s global dining and nightlife reputation, by introducing famous Beirut exports such as Seven Sisters, Antika Bar, BO18 DXB, February 30, and Cafe Beirut to the UAE market. Additionally homegrown concepts such as The Theater and Lucia’s that have already proved ground-breaking players within the regional landscape. Recognised as an entertainment leader in the region, 2021 has honed and elevated Fakhreddine’s ability to envision, conceptualise, and create aspirational brands that strike the balance of experiential excellence, thrilling entertainment, and a quality culinary offering. 2021 was the year that Fakhreddine kept his finger firmly on the pulse of this ever-evolving city, whilst also setting his sights further afield. Fakhreddine enhanced the nightlife scene in both KSA and Qatar with the successful launch of Antika Bar. Hailing from Lebanon, Fakhreddine has always been a visionary at heart. Working for many years in the corporate world he knew that his true passion lay on the other side of his comfort zone. With an absolute passion for the hospitality industry, he created 7 Management that has gone from strength to strength in 2021, with plenty of robust expansion plans on the horizon. 7 Management has tapped into the explosive power of this sector, resulting in a new payment option, where clients can pay with cryptocurrencies at all the Food and Beverages outlets. HOTELNEWSME.COM | AUGUST 2022

Timothy Kelly Executive Vice President and Managing Director / Atlantis Resorts and Residences

imothy Kelly, the Executive Vice President and Managing Director of Atlantis Resorts and Residences has grown the business from strength to strength after coming on board in November 2017. Although he has seen many successes over the years, these are a few of the most recent achievements to date: He successfully navigated Atlantis, The

Palm through some of the most challenging years in hospitality history, not only to survive but to thrive, resulting in 2021 being the best year financially for the company since opening in 2008 (whilst also caring for over 3,000 colleagues). Tim is not only leading the way for resorts in the Middle East but creating a product that is game changing on a global scale. During the pandemic, Tim took the move to embark on the world’s largest waterpark expansion and increased the waterpark by a third, so that with an additional tower and 28 new rides and attractions, we’re now home to the largest waterpark in the world offering over 105 different experiences to our guests. He also shook up the entertainment sector by bringing a slice of Ibiza to Dubai with Palmarama at WHITE Beach - a first of its kind partnership that had never happened before in the region that brought world class entertainment to the city in the middle of the pandemic in a responsible way.

2020 was a wonderful opportunity for Atlantis to give back to the community from a social standpoint and had the opportunity to do so in partnership with world-renowned artist Sacha Jafri. For over six months, Tim donated the space for Sacha to create the world’s largest canvas which was sold at a glittering auction at the resort for a staggering $62 million, raising money for children in need across the globe. This also achieved the Guinness World Record for the world's largest painting. In June 2021, Atlantis, The Palm announced its commitment to do business in ways that are good for both people and the planet with the resort’s first sustainability initiative Atlantis Atlas Project. Tim is considered a hospitality heavyweight not only for his achievements, but mostly for his visionary leadership to helm not only one of Dubai’s, but one of the world’s leading entertainment destination resorts.

Guy Hutchinson S

President & CEO / Rotana Hotel Management Company PSJC

trategic, engaged and result driven, Guy Hutchinson is responsible for developing and executing the strategic direction of Rotana and devising and implementing short- and long-term strategies to help the company realise its expansion plans. In addition, he provides executive oversight of all aspects of Rotana’s day-to-day operations. Spearheading the company’s expansion, Hutchinson led the introduction of 28 new hotels across 13 markets, launched a franchise model for the Group and oversaw the opening of new Global Sales offices in Paris, Milan, Amsterdam, and Istanbul to drive business from these key markets. Furthermore, he spearheaded the launch of a new brand at the recent

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ATM, Edge by Rotana, to complement our existing portfolio of products. Hutchinson joined Rotana’s feted executive team with prestigious recognition of his own. The international hotelier’s career is notable for its creative leadership and his success in change management, repositioning, and building high performing teams. Rotana has achieved a number of milestones as it continued its tenacious expansion over the past 12 months. The leading hospitality group has signed seven hotels last year, which include its expansion in Qatar and signings in Egypt. In 2021 Guy Hutchinson continued to spearhead the management of the pandemic across the Rotana portfolio,

swiftly instigating several successful measures, some of which include the Rotana Safe Space Program that remains today. His quick thinking and bold efforts in the initial stages of the pandemic mitigated the impact on the overall business and his team, and soon pushed the hotels into a commercial recovery phase.

Panos Panagis General Manager of Hormuz Grand Muscat, A Radisson Collection Hotel and District Director / Radisson Hotel Group, Oman

anos Panagis is a highly creative, detail oriented leader with a strong work ethic and passion for his job, he likes to challenge himself daily, whether it be cultivating his skills or developing talent in the Industry. He is dedicated, committed, compassionate and, more importantly, a man with vision and wealth of knowledge. His innovative strategies demonstrate his commitment to ensure high levels of productivity and resource efficiency. He continues to priorities health and safety

of guests and staff. His’ primary focus is to deliver a personalised and engaging luxury experience by combining distinctive characters of Oman’s local culture with his international experience. He has implemented various organisational changes to make business agile and adaptive to the current market trends, while maintaining and creating longlasting relationships with partners and guests. Panos' overall character makes him a role model for young hoteliers and a leader in the hospitality industry. One of his greatest passions is mentoring young leaders; empowering them within his team and across the company so that they can grow professionally and achieve their goals. His passion and expertise in the hospitality industry is unmatched; he is truly a one-of-a-kind leader. In the hospitality industry, Panos demonstrated excellent leadership, robust resilience, and unwa-

vering determination to deliver results during the most challenging market conditions. In addition to working as GM at Hormuz Grand Muscat, A Radisson Collection Hotel, one of the most iconic properties in the capital, Panos Panagis' contributions to Radisson Hotel Group extend far beyond one five-star luxury hotel with 231 rooms. During his tenure at Hormuz Grand Muscat, Panos led his team to achieve several awards, including World Luxury Hotel & Restaurant Awards for 'Luxury Hotel in Oman & Luxury Restaurant in Oman'. During the pandemic, Panos and his team adapted the hotel's sales strategy, diversifying into long-stay business and targeting the domestic market with staycation and food and beverage offers, which helped maintain business. Captains led by example, so he ensured that no job was too small, ensuring support for all departments.

Adib Moukheiber A Chief Executive Officer / Zaya Hospitality

dib Moukheiber is best known for his time leading one of the region’s most private and luxurious hospitality projects in the world, Zaya Nurai Island. As the former head of the ultra-luxury boutique Zaya Nurai Island, Moukheiber is no stranger to welcoming the most discerning UAE residents, as well as celebrities. With a BA in Hotel and Tourism Management from Notre Dame University, Adib joined Zaya Nurai Island, Abu Dhabi in 2016 as the General Manager

prior to this he was the Director of Sales for the Middle East and GCC at Hotel President Wilson (Starwood Luxury Collection) Geneva, Switzerland. During his time at Zaya Nurai Island he achieved great success in terms of revenue and worldwide recognition and managed to generate strong performance during COVID in 2020 and 2021 before assuming his current role as CEO of Zaya Hospitality where he leads the organisation to new heights with his vast experience and leadership skills. HOTELNEWSME.COM | AUGUST 2022

Aloki Batra Chief Executive Officer / FIVE HOSPITALITY

loki Batra has been aptly referred to as ‘Mr Brightside’ for his perennially optimistic approach to leadership at the world-famous FIVE Hotels and Resorts, (which includes the iconic FIVE Palm Jumeirah and Instagram favourite FIVE Jumeirah Village, FIVE Zurich and FIVE LUXE, JBR). With an innovative spin on traditionally relied upon approaches and an out of the box philosophy that has yielded stratospher-

ic results – including rapidly selling out all of FIVE Palm Jumeirah’s luxury residences for approximately US$400mn, Aloki has helped create a brand value for FIVE Hotels and Resorts that enjoys over 60% of all its bookings coming in directly through FIVE’s very own proprietary website/reservations teams. All-in-all Aloki’s marketing prowess has resulted in FIVE Hotels and Resorts in Dubai successfully welcoming over 3.79mn guests of over 192 nationalities to FIVE’s award-winning F&B venues and over 4000 events with over 360 top DJs in 1,784 days. Two FIVE Hotels have been ranked #1 with occupancy rates of over 95% and a TrevPAR that is 253% higher than its competitive set. FIVE Jumeirah Village is the most reviewed hotel on Booking.com with over 30,000 reviews with a rating of 9. The imaginative powerhouse behind

Antonio Gonzalez S

hugely successful homegrown concepts such Dubai’s iconic rooftop nightlife destination, The Penthouse, chic Italian luxury haute spot, Cinque and gourmet MSG-free Chinese favourite, Maiden Shanghai at FIVE Palm Jumeirah along with award-winning immersive streetfood dining experience serving all your food-cart favourites from every delicious corner of the world, Soul Street. He has completely conceptualised and executed in-house, FIVE’s award-winning array of venues – each of which enhances the seductive appeal of the FIVE Vibe. Looking ahead, Aloki plans to continue to evolve and encourage pioneering strategies at FIVE Zurich and capitalise on its’ already established key markets. He continues to lead FIVE’s portfolio, focusing on dynamic growth and bringing even more luxury lifestyle concepts to life.

Chief Executive Officer / Sunset Hospitality Group unset Hospitality Group was founded in 2011 by Antonio Gonzalez with a vision to create unique experiences around the world through a diverse mix of hospitality concepts. Under Antonio Gonzalez’s leadership, Sunset Hospitality Group (SHG) achieved excellent results, with overall business growing massively, making it one of the UAE’s most reputable hospitality investment and management companies. For the last 13 years, he has worked tirelessly to introduce new hospitality concepts that bring people together to create memorable experiences. As a result, the

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Group is now present in 9 countries across 26 brands with a proven record in delivering a blend of highquality services at exceptional locations. In 2021, Sunset introduced ten new brands, including SUSHISAMBA, Aura Skypool Lounge, METT Hotels and Resorts, Isola Ristorante Italiano, Folie Restaurant & Sea, and RAISE Fitness & Wellness, taking its portfolio to over 30 venues. The Group received 25 awards and nominations from the industry’s award-giving bodies. Sunset welcomed the year 2022 with the opening of DREAM, a dinner and show concept that received amazing reviews

from guests and the media worldwide. It was followed by L’Amo Bistro Del Mare, which was rated One Toque by Gault&Millau Guide. The Group is expanding regionally and internationally, with the Black Tap burger joint entering Riyadh in June of 2022, while METT Hotels & Resorts, with its first hotel in Bodrum, is eyeing new locations in other parts of the globe. New concepts opening in the next few months are Mott 32, a luxury Chinese restaurant originally from Hong Kong, in Address Beach Resort, and ATTIKO, a signature outlet for guests looking to unwind and celebrate, opening in W Hotel Mina Seyahi.

Celebrating its first ten years in 2022, SHG aims to reach over 50 operating venues in 14 countries and will continue to expand with a robust pipeline of new openings for 2023 and beyond, not only in the Middle East but also in Spain, Italy, Greece, and Morocco, to name a few, confirming its status as the leader in hospitality management in the UAE.

Paul Bridger Chief Operating Officer / Rove Hotels

aul Bridger, a British National is a proven hospitality leader with more than two decades of diverse experience across Europe, Middle East and Asia, Paul Bridger is the Chief Operating Officer of Rove Hotels, the smart, new value hospitality brand created as a joint venture between Emaar Hospitality Group and Meraas Holding. His journey with Rove Hotels started in 2016 at the brands first opening and he has been overseeing the initiation, planning, and achievement of the brands objectives since.

Paul Bridger has led Rove hotels since its first opening in Downtown Dubai. The brand has carved out a new niche in the region’s hospitality scene for its fuss free service, unique approach, and quick growth. In the past 12 months the group has continued to go from strength to strength, with new openings and signings in prime locations and further unique twists on the region’s hospitality scene. As the Head Rovester, Paul has always laid a keen focus on guest satisfaction. A testament to all these

efforts is shown via a quick search on one of the OTA sites or TripAdvisor, with the Rove Hotels consistently occupying the top spots in their category. TripAdvisor recognised some of the brand’s hotels as ‘best of the best’ (TOP 1% Worldwide), and Hotels.com have recognised them through the ‘Loved by Guests’ Awards 2021. Other recognition has been in the Leaders in Hospitality Awards 2021’s and LIV Hospitality Design Awards ‘Interior Design Hotel’, to name a few.

Jochem-Jan Sleiffer I President, Middle East, Africa & Türkiye / Hilton

n his current role, JochemJan is responsible for Hilton’s portfolio of hotels in the Middle East, Africa & Türkiye, where Hilton has more than 170 hotels across eight market-leading brands and more than 29,000 Team Members. Under his leadership, Hilton’s portfolio in the region will more than double in the coming 3-5 years, with 180 hotels in its development pipeline across luxury, full-service and the mid-market brands. Under Jochem-Jan Sleiffer’s leadership, Hilton is ushering in a new golden age of travel in the region – as the industry recovery continues to gather pace around the world. With a proven strategy focused on workplace culture, ESG and growth, achievements include: Team Members voted Hilton in the top 4 Best Workplaces in the UAE and KSA in 2022 – making it the

top-ranked hospitality company in both markets. Hilton will continue to focus on creating a fantastic workplace culture for its teams – and be a welcoming place to work for all. In June 2022, Hilton partnered with Bunyan for Training, a local affiliate of Swiss hospitality management school Ecole Hôtelière de Lausanne, to train young Saudi talent willing to enter the industry. Hilton has partnered with organisations such as the SEDRA Foundation in the UAE – and such partnerships will continue to grow under the leadership of Jochem-Jan with a major part of his leadership focused on creating opportunity for People of Determination. Jochem-Jan works closely with the Dubai Executive Council – acting as a representative of the hospitality sector to advise on and promote inclusion of People of Determination in the industry.

HOTELNEWSME.COM | AUGUST 2022

Giacomo Puntel F

Resort Manager / Anantara The World Islands Dubai Resort or the last 6 years and even during the most challenging year of recent times, the pandemic during 2020, Giacomo has managed to deliver a profit year after year through leading by example and always pushing boundaries to achieve the impossible. Giacomo’s engagement with guests and team members alike are unique and personal. The term “engagement” has somewhat staled, but here it means showing genuine interest in the success of the organisation and for each individual team member. Giacomo’s leadership style prides itself on the notion that, interested and engaged people do not multitask, fidget with their smartphones, or otherwise dilute their attention and participation during interactions and meetings. Giacomo actively listens, proactively comments on other contributions and offers constructive feedback or insights to other queries. Giacomo is solution-focused with those relying on him. Giacomo gracefully frames his contributions and feedback in a constructive and supportive manner, which typi-

Panos Loupasis

Vice President Development, Middle East, Eurasia and Africa / Wyndham Hotels & Resorts

s the Vice President of Development, Middle East, Eurasia and Africa at Wyndham Hotels & Resorts, Panos Loupasis has overseen a number of important developments in the region for the brand. In particular, Panos was at the forefront for the significant growth across the MEA market over 2021, including the signing of eight hotels with a total of 1,279 rooms as well as the opening of five hotels and 809 rooms. As a key member of the Wyndham’s leadership team, Panos supports the brand's focus on the recovery and growth in a new era of travel post pandemic. At the forefront of development for the hotel group, Panos has personally signed up to 60 opportunities over his time at Wyndham, with the latest including the largest Tryp hotel with 672 rooms when signed and Wyndham Dubai Marina at 497 rooms. Professionally, Panos is passionate about advancing the GCC tourism sector and has contributed his expertise, as a member of the advisory board for the AHIC (Arabian Hotel Investment Conference) and the AHIF (African Hotel Investment Forum). By working with partners – from governments to airlines, tour operators to franchisees – Panos, alongside the Wyndham team, continue to rebuild confidence in tourism, as people begin to explore once again in this new era of travel.

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cally has a positive effect on others. For Giacomo, leadership charisma does not mean being “larger than life,” a “dynamic speaker,” or having a strong “executive presence.” Rather, Giacomo fundamentally stands out in his ability to focus on others and not on himself. This “service to others” is at the core of his genuine charisma, it is inspirational in his messages and his ability to bring people together to realise a common goal and share in that success. Giacomo’s charisma coupled with substance and empathy makes him a very powerful asset to the organisation. He has over 26 years of experience. Inspired by his passion for wines and food from the start of his career, his priority has always been to ensure that his team and his customers are always satisfied. Over the years Giacomo has increased profitability for the hotel and his latest achievement is the successful opening of the only resort located in The World Islands archipelago, Anantara World Islands Dubai Resort, on 18th December 2021.

Bani Haddad

Founder and Managing Director / Aleph Hospitality

n 2015, Bani Haddad founded Aleph Hospitality, a leading independent hotel management company, working for hotel owners in the Middle East and Africa to maximise their assets. In contrast to traditional hotel management models in the region, Aleph Hospitality manages hotels directly for owners, either on a franchise basis for branded properties or as a white label operator for independently branded hotels. Introducing the 3rd party management model to the region was quite a pioneer-

ing move by Bani seven years ago and it remains his legacy to hospitality in this part of the world. In seven short years, Bani Haddad has taken the hotel management portfolio to 12 operating hotels, 947 keys, and 12 signed hotels in the pipeline, 2,000 keys, in the following countries: UAE, Lebanon , Kenya, Uganda, Ethiopia, Rwanda, Tanzania, the Democratic Republic of the Congo, Monrovia, Cameroon, and Ghana. In addition, Bani has established preferred partner status with leading hotel brands, including Marriott, Hilton, and Hyatt. Aleph Hospitality has earmarked a portfolio of 50 hotels in the Middle East and Africa by 2026. Bani’s hands-on and human leadership style has remained consistent, and Aleph’s company culture of empowerment has made it an attractive employer, with a hotel employee turnover below 5%.

Prior to founding Aleph, Bani successfully developed, launched and managed several major international hotel brands. As Regional Vice President Middle East & Africa for Wyndham Hotel Group, Bani grew the portfolio from six hotels to 49 operational hotels and 20+ under development, developed five new brands and expanded the company’s portfolio to the African continent. From fundraising and developing 40 Holiday Inn Express hotels in the GCC at Hospitality Management Services and setting up HMS as an independent hotel management company to pre- and post-opening operations at Starwood and Disneyland Resort Paris, Bani has first-hand experience in virtually every aspect of hotel management. Under Ban Haddad’s visionary guidance, Aleph Hospitality almost doubled its revenues over the past 12 months driven by the group’s portfolio expansion.

Fathi Khogaly Area Vice President & Cluster General Manager / Grand Hyatt Dubai

n January 2006, Fathi Khogaly became the Resident Manager at the Galleria complex at Hyatt Regency Dubai, where his main goal was to rejuvenate the residence and the shops at the Galleria. This was successfully done, where the outcomes were quite remarkable. These steppingstones simply laid the foundations, and later brought him to being appointed as the Hotel Manager in 2007 and 2009, and later General Manager in 2013 and 2016 of each property respectively. By 2022, Fathi Khogaly added to Grand Hyatt Dubai’s extensive fleet of facilities. This included an Entertainment-

plex, known as the Megaplex, which consists of Tiger Jax, a sports bar with an arcade and bowling alley; Primi by Panini, an extension to the hotel’s flagship delicatessen, Panini, and Roli Poli, a brand-new Kids Playground for all the little ones. Another key addition was orchestrating the opening of Grand Hyatt Dubai’s latest MICE venue – The Grand Hyatt Dubai Conference & Exhibition Centre. This blockbuster expansion project has added over 5000 sqm of state-of-the-art events space, and features a new exhibition hall, a pre-function area, a VIP majlis, and 2 levels of exclusive parking. Built in record time, Grand Hyatt Dubai’s Conference & Exhibition Centre was designed specifically to become one of the most renowned events, conference and exhibition venues within the destination. Fathi Khogaly and Hyatt Hotels proved to be the complete match with their genuine common ideologies and beliefs, primarily being about care, which was also the epitome of Hyatt’s purpose– we care for people so they can be their best. During his tenure, he continues to demonstrate in many ways how he cares for people, most notably how he cares for the associates that work with him. HOTELNEWSME.COM | AUGUST 2022

Mark Kirby M

Head of Emaar Hospitality / Emaar Hospitality

ark Kirby began his journey with Emaar Hospitality Group in 2014 as Hotel Manager of the prestigious Armani Hotel Dubai and subsequently rose to the position of General Manager. Under his leadership, the hotel achieved widespread global awards including 27 service-related accolades in 2018. Moving forward with an appointment as Area General Manager, he managed the Group’s iconic flagship hotel, Address Downtown, as well as other Downtown Hotels in the Group’s portfolio, such as Address Fountain Views, Address Sky View, Palace Downtown and Vida Downtown Residences, before assuming his current role as the Head of Emaar Hospitality Group. While being a resilient force behind the success of Emaar Hospitality Group, he has been successfully expanding the group’s portfolio to key gateway cities and tourist markets internationally. Mark pioneered the international expansion of Emaar Hospitality Group within the UAE including Address Beach Resort Fujairah and Vida Beach Resort Umm Al Quwain. He also led the successful debut of Vida Beach Resort Marassi Al-

Bahrain, the first extension of Vida Hotels outside of the UAE and Address Istanbul, a hotel situated in the heart of the luxury Emaar Square on the Asian side of the city, Address Istanbul is a destination unto itself with unlimited possibilities. Mark’s involvement was instrumental in the signing of Diriyah Gate Development Authority to launch Address Hotels + Resorts within the Kingdom of Saudi Arabia, which has allowed Emaar Hospitality Group to make its mark as one of the leading developments in the region. He leads his team with true passion to allow growth and evolution within the industry. Popular for his approachability and willingness to mentor staff at all levels with the little details as well as critical matters, he has mentored many protégés over the years, from junior levels to those in middle management positions.

Sandeep Walia S

Chief Operating Officer, Middle East / Marriott International andeep Walia is the Chief Operating Officer for Marriott International in the Middle East. With over 25 years of international experience in the hotel industry, Sandeep is currently responsible for leading the operations of Marriott’s properties in the Middle East (including Egypt and Turkey) which features over 200 operational properties and more than 100 properties in its pipeline. The company has more than 40,000 employees across its portfolio. Sandeep took on his role as Chief Operating Officer for the Middle East mid-2021. In the last 12 months, Marriott has grown its portfolio in the region with the addition of more than 25 properties.

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Highlights include: Introduction of Ritz-Carlton in Jordan with The Ritz-Carlton, Amman; debut of Le Meridien in Qatar with Le Royal Meridien Doha, Residence Inn in the UAE, MEA in Qatar with Marriott Executive Apartments City Center Doha; and openings of The St. Regis Dubai, The Palm and The St. Regis Downtown Dubai and W Dubai – Mina Seyahi in the UAE. Sandeep is passionate about the opportunity to develop the future leaders of this region’s industry. The company is committed to investing in young local talent to ensure the success of the region’s travel and tourism sector is unwavering. One of the ways the company is empowering youth is by developing the next generation of hospitality professionals through its Tahseen program – a hospitality training program that was developed by Marriott to specifically focus on fast tracking local hospitality leaders.

6 – 8 SEPTEMBER 2022 RIYADH INTERNATIONAL CONVENTION & EXHIBITION CENTER

WHERE SAUDI ARABIA’S HOSPITALITY COMMUNITY MEETS TO SOURCE GREAT PRODUCTS, NETWORK AND GET INSPIRED The Hotel Show Saudi Arabia is the most influential trade event in the Kingdom where buyers in the hotel & hospitality industry source the latest innovations, network with experts and gain key supplier contacts.

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#HOTELSHOWKSA

HCNME MAKING DELICIOUS POSSIBLE

Can you give us a glimpse of your career journey so far? I started my career in the food industry as a Pastry Chef at one of the most renowned hotel groups in India. I continued my career with Carnival Cruise Liners, which gave me the opportunity to explore the world. Later I moved to the UAE to implement my expertise and knowledge. What’s your favourite dish to eat and why? Breads are my favourite, because they can accompany all types of cuisines. What are you cooking up today? Tell us more about the dish. It’s a Tart based American style dessert with the combination of dense chocolate and fluffy marshmallow frosting. As a chef, what are the top ingredients and products you’re using these days? Nestlé® Sweetened Condensed Milk, KITKAT® Spread, Nutella, Valrohna Chocolate, Nestle® Dulce De Leche, different kinds of dehydrated fruits, and butter. What are some of the most recent important food trends you can tell us about? After the pandemic, food trends have changed drastically from dine-in to home delivery. As a pastry chef delivering the desserts with the same quality and texture is a challenge.

REJUB RAGHAV

BRAND CHEF PASTRY AND BAKERY INDIAN NATIONAL, REJUB HAS MORE THAN 16 YEARS OF CULINARY EXPERIENCE, 8 OF WHICH ARE IN THE UAE.

AUGUST 2022 | HOTELNEWSME.COM

What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? Currently, the suppliers have very limited options in affordable healthy ingredients. As a result, high quality healthy products are expensive and cannot be afforded by all classes of consumers. Suppliers should shift their focus to procure cheaper healthier raw materials to build a healthier generation.

INGREDIENTS

MISSISSIPPI MUD PIE DRY STORE • 150 g Flour T 55 • 600 g Sugar Caster • 3 g Baking Powder • 100 g Cocoa Powder Pure Cp Extra Brut • 200 g Chocolate Calets Milk823 • 1 g Salt Nezo • 130 g Almond Slice GENERAL STORE • 6 pcs Eggs • 50 g Chocolate Calets DarkKg-53 % • 100 g Egg whites

• 15 ml Vanilla Essence • 2 g Lemon Zest • 5 g Orange compound • 250 g Caramel Sauce

• 2 pcs KITKAT® 2 Finger • 1 btl NESTLÉ® Dulce De Leche • 100 g KITKAT® Mix-In • 20 g NESTLÉ® RED MUG Soluble Coffee

DAIRY • 250 g Butter Block Unsalted • 50 ml Dairy Milk Full Cream • 5 g Cream of tartar • 50 g Cream Uht - Whipping NESTLÉ® PRODUCTS • 500 g KITKAT® Spread • 500 g NESTLÉ® Caramelized Sweetened Condensed Milk

FIND OUT MORE ABOUT US HERE:

HCNME MAKING DELICIOUS POSSIBLE “HEALTHY FOODS AND VEGAN OPTIONS ARE TRENDING AS PEOPLE ARE WATCHING OUT FOR THEIR DIETS LATELY.”

What are you cooking up today? Tell us more about the dish. Today I’m cooking a mystery beef, using mashed potato, veg stock and MAGGI® Demi-Glace Sauce. CHEF® Demi-Glace will be my standout ingredient for the mushroom sauce along with the MAGGI® Mashed Potato Flakes. It’s an authentic sizzling plate with minced beef, baby spinach MAGGI® seasoning and cooking cream, embodied with MAGGI® mashed potatoes, colonised by mushroom sauce which has a hint of MAGGI® Demi-glace. The combination of this dish is juicy and has a tender mind-blowing aroma and taste.

BINOGA RONALD DESIRE HEAD CHEF

UGANDAN NATIONAL, RONALD HAS MORE THAN 16 YEARS OF CULINARY EXPERIENCE, 4 OF WHICH ARE IN THE UAE. Can you give us a glimpse of your career journey so far? I am a certified Head Chef by the American Culinary Federation since 2014. This accolade has allowed me to stand out as a leader and learn, grow, and excel in my career as a Chef. I have been able to work as the principal of a culinary school, where I inspired many young people 60

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throughout their culinary careers. This has empowered many to join the industry through training, embracing change, and always being trendy. What’s your favourite dish to eat and why? Goat stew, because of its marrow and because of its delicious soup.

As a chef, what are the top ingredients and products you’re using these days? I use MAGGI® products for easy sauce making, easier storage, and great flavors. Vegan patty (Sweet Earth® Awesome Burger) and Nestlé creams for various deserts. What are some of the most recent important food trends you can tell us about? Healthy foods and vegan options are trending as people are watching out for their diets lately. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? I would advise suppliers and food service professionals to practice consistency, time management, flexibility on delivery, being lucrative and reliable to consumers.

INGREDIENTS

MYSTERY BEEF AND MASHED POTATO

VEGETABLE • 200 g Button mushrooms • 50 g Baby spinach • 100 g Red onion • 40 g Fresh garlic • 4 pcs Cherry tomatoes FROZEN ITEMS • 200 g Angus minced beef

• 2 pcs Sliced cheese DAIRY • 1 l Cooking Cream NESTLÉ® PRODUCTS • 20 g CHEF® Demi-Glace • 10 g MAGGI® Vegetable Stock Powder • MAGGI® Mashed Potato Flakes

FIND OUT MORE ABOUT US HERE:

HCNME F&B FOCUS

THE NEON SIGN YOU'VE BEEN LOOKING FOR

HOW THE NEON LIGHTS OF AKIBA DORI FOUND ITS WAY TO THE REGION SAMER HAMADEH, FOUNDER OF AKIBA DORI

kiba Dori, home of modern Japanese street-food and the signature Tokyo-style Neapolitan Pizza, moved into its fourth space here in the UAE early this year, bringing this cool neon-lit brand to a total of six locations in the Middle East. The restaurants look like something straight out of a district in Tokyo called, Akihabara, known for its multistory electronic stores 62

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and otaku (geek) culture. Akiba Dori shines bright with a unique style. Its main features are of course its neon lights and Japanese aesthetics. The brand set out to serve unforgettably delicious food in an inviting atmosphere, with the promise to inspire and indulge street-food lovers from all over the world. And with Tokyo-Style Neapolitan Pizza on the menu they have certainly achieved just that. We caught up with founder, Samer Hamadeh to talk more about the concept. “I stepped into the F&B & Hospitality scene to offer Dubai a better, more interesting and enticing F&B experience, from my perspective. I always felt that the experience of dining at a venue is equally as important as the food that’s being served. I think most restaurants at the time in Dubai, lacked a sense of authenticity and originality. So, right at the start, it was about wanting to give Dubai a difference in experience, something that stands out.” He says. Samer’s fascination with Japan is clear, but how did he transform this interest into a successful F&B chain? “I’ve always been slightly obsessed with Japan, and I’ve always wanted to democratize Japanese food and introduce as many people as possible to the world

THE NEON SIGN YOU'VE BEEN LOOKING FOR

of Japanese food outside of stereotypical sushi. Although I had never visited Japan, I was captivated by the its back-alley markets and electric city culture. I pictured this as a secret world filled with neon signs and storefronts shrouded in mystery. This overarching theme is what inspired me to pursue the concept and bring the idea of Akiba Dori to life. I figured that the mood and ambiance that comes with these spaces would mesh well with the Dubai scene and from there it was a matter of serving delicious Japanese street-food and making some of the best pizza in the region,” says Samer. The Akiba Dori brand has a home in Yas Bay, Dubai Design District, JBR, Jeddah, Riyadh, and Dubai Hills Mall. Talking about its latest addition in Dubai Hills Mall Samer says, “it was really more of an experiment to see if Akiba Dori as a concept would work in a mall, and the results have been pretty great. We had to reimagine parts of the concept for it to fit in an environment with a hundred other neighboring restaurants, so it’s fair to say we’ve managed to do that well. The Pavilion at Beach in JBR was a no-brainer, the single hottest tourist destination in Dubai, plus a yearround air conditioned outdoor/ indoor space with a license is going to be a game-changer.”

The brand has also recently just launched a brand-new Sunday Brunch for the JBR locale. A first-time effort for the brand and made exclusively for JBR, the new brunch offers the full-blown Akiba experience, set within the outdoor air-conditioned terrace space at the Beach, JBR. Every Sunday from 12pm to 4pm, Brunch goers and Akiba fans can expect a table full of signature Akiba street-food options, with highlights including the must-have Akiba Rock Shrimps & Crispy Calamari to start, classic selection of Akiba Maki Rolls & Gyozas, the bold and saucy Chicken Katsu or Beef Angus Akiba Sliders, alongside a generous serving of truffle cheese, black angus beef topped Akiba Fries and of course your choice of the ultimate Tokyo-style Pizza and dessert to finish. Cocktails are the star of the brunch with Akiba’s very own specialty concoctions, including a new fan favorite the Biru Spritz, Akiba Sake Sour & a classic Ginza Blood Mary. Today, many praise the Akiba Dori experience, one happy customer can be seen posted on the brand’s website saying that “it is mind blowing when you walk into the restaurant, it feels like you are in a Japanese arcade street shop.” Like most F&B entrepreneurs, Samer set out to

do something bold and different, but knowing if it would succeed or not was left entirely up to the people. “You never know until you open the doors, then your customers decide if you’re going to be successful or not. It sounds simple, and it really is. Build for customers not for yourself and if they take to the brand, you’re golden.” And golden he is, Akiba Dori’s neon signs keep increasing all over the region with talks of international locations in the future. The secret to his success, is well, not a secret at all according to Samer. “I have an amazing team and they keep improving and evolving the brand offering constantly.” And when

asked about his thoughts on the fast-moving F&B entrepreneurial ecosystem today he said, “I would say its growing day by day with more people venturing into F&B than ever before - it’s definitely much more challenging now than it was 10 years ago.” For now, Samer is focused on the expansion of Akiba Dori in the region and beyond, but he has another exciting project up his sleeve. “I am also working on a new nightlife concept for 2023 that I think will be very interesting and new for the market; but with a hint of what I’ve done in the past.” We look forward to following the (neon) signs.

SAMER HAMADEH, Founder, AKIBA DORI

HOTELNEWSME.COM | AUGUST 2022

HCNME TRAVEL & TOURISM

HOW ORGANISATIONS CAN GET THEIR EMPLOYEES ON BOARD WITH

SUSTAINABLE CORPORATE

TRAVEL INITIATIVES BY GABRIELE INDRIERI, VP & MANAGING DIRECTOR FOR SAP CONCUR EMEA SOUTH

ustainability has been thrust into the spotlight following the recent COP26 event and considering the UN’s 2030 Sustainable Development Goals which have pushed climate change to the top of the agenda. One way for businesses to incorporate this into their daily operations is through corporate travel policies as the high emissions and large volumes of passengers can have a disproportionate impact on the environment. However, despite 69% of corporate travel decisionmakers in Europe, Middle East and Africa (EMEA) believing that their travel

AUGUST 2022 | HOTELNEWSME.COM

policy needs to improve when it comes to sustainability, it is clear many are grappling with a challenging business environment. For example, over a third (37%) cite a lack of budget as a key barrier to developing a more sustainable corporate travel programme and 41% claim they are struggling with a lack of employee engagement – something which businesses should not underestimate the power of. These are results from SAP Concur’s latest sustainability research. To help HR and travel teams get employees on board, here are four ways they can address this lack of engagement and ensure organisations prepare for the future of business travel in a sustainable manner:

SUSTAINABLE CORPORATE TRAVEL INITIATIVES

creased use of Zoom and other online tools to connect, the need for corporate travel is increasingly scrutinised on the grounds of sustainability. Demand for transparency around activities – and accountability for the impacts thereof – means that business management requires 360-degree visibility over travel operations. Now, the onus is on business leaders to provide their employees with more choice, and more sustainable options to influence their travel decisions. Communication from senior leadership, alongside HR and travel decisionmakers, should be the driver of sustainability and employee wellbeing initiatives within organisations.

> Develop formalised education and training programmes for employees

With travel, education is vital in generating awareness around the alternative, greener options that are available for any given trip. Organisations can help by training employees on how to source these when planning their travels. This could be as simple as booking a train over a plane for short journeys. Businesses should also work with professional solutions that can communicate a customised message on travel booking webpages, to influence and drive customer awareness of more sustainable options.

> Align internally on how to drive sustainability initiatives

Corporate travel was previously a key component of day-to-day business work. However, with the shift to remote work and in-

> Listen to your travellers As business travel begins to pick up again, getting the employee experience right is more nuanced and complicated than ever before because of constantly evolving traveller needs. It is therefore critical for organisations to understand how employees feel about the new world of travel and use that feedback to inform their sustainability-related initiatives. Communication should be a two-way street within the organisation. HR and travel managers need to reach out to employees on a regular basis to further understand what motivates them to join sustainability efforts, which future initiatives they’d like their organisation to implement and where compromises might need to be made. These insights can be gathered via employee surveys to create regular feedback loops or, in the case of larger organisations, consistent meetings between HR and representatives from other departments related to travel such as benefits, facilities, and safety and security to understand sentiment from across the business. > Use tools and technology to help facilitate sustainability programmes

When it comes to business journeys, organisations must ensure employees are using tools which easily display comparison options to help them make the right decision. This includes using flight and train mixed search engines to compare options, highlighting hotels that support e-receipts, or encouraging choices through positive notifications and information when booking a fuel-efficient aircraft or sustainable hotel. Employers can also use technology to monitor and adjust their approach to

Gabriele Indrieri, VP & Managing Director for SAP Concur EMEA South

sustainable travel. With more workforces around the world returning to the ‘new normal,’ which may include a mix of office and home-based work, data will become a key component in business leaders’ everyday decision-making. Whether employees are working from home or travelling to an office or business meeting, data derived from the reporting of these actions will provide businesses with greater visibility for improving sustainable movements. This can include initiatives such as encouraging more carbon footprint reports via analytics or SAP Concur partners like Thrust Carbon, as well as by leveraging apps such as TripIt to allow employees to have full visibility over their own carbon footprint. Another initiative could be setting up a carbon budget for travel. Using analytical tools, which are increasingly built into travel platforms, allows employees to review how much carbon is released in a typical quarter and use that information to set lower, combined targets. Business leaders can also use this data to hold a team accountable for achieving the expected goal – just as teams are accountable for sales, revenue, recruiting, or other performance metrics. Attracting, retaining, and developing the right talent is also now a key focus for businesses. And with the younger workforce looking for more flexible working lifestyles, with sustainable options, and tools to facilitate this, it’s time for companies to re-evaluate their policies and make changes towards a more sustainable future. HOTELNEWSME.COM | AUGUST 2022

HCNME CHAIN OF THE MONTH

THE RITZ-CARLTON, AMMAN

OFFERS AN ELEGANT NOD TO JORDAN’S TIMELESS BEAUTY here is a particularly charming manner of imbuing a space with elegance that eschews ostentation; a style of modern refinement that is both conscientious and awe-inspiring; a design ethos that is all at once classical, worldly, and in harmony with its surroundings. If ever a space has exemplified this ethos, surely it is The Ritz-Carlton, Amman Hotel & Residences. Officially opened in May 2022, the property is a breath of fresh air for design enthusiasts, offering perhaps the best example of how local aesthetics can be delicately interwoven into a classically elegant space. Overall, there are aesthetic themes that take prominence: the beautiful contrasting of colors and hues, the intrigue expressed through lighting, the locally inspired details at every turn, and an architectural boldness that captivates the senses. Perhaps most notably, The RitzCarlton, Amman plays with light, reflections, shimmers, and shadows in a way that is absolutely breathtaking. This is exemplified best by

AUGUST 2022 | HOTELNEWSME.COM

the hotel’s pièce de resistance, a magnificent, splendorous chandelier that hangs at the center of the lobby. Crafted specifically for The RitzCarlton, Amman by Preciosa, the chandelier features expertly hand-blown glass and more than 15,000 Bohemian crystal trimmings, all carefully assembled to form a true masterpiece. This chandelier alone makes the property worthy of a visit. Every detail of The Ritz-Carlton, Amman has been thoughtfully considered, and that attention to detail shines at every turn. The hotel applies a serene, contemporary color palette, with light, vivacious marble surfaces, dark timber finishes, and delicate touches of soft green and blue upholstery. A sleek minimalism is paired with bold accents, like the dramatic layering of rich fabrics, and the entire property is infused with locally inspired patterns—hints of Arabesque that are clever, subtle, and perfectly at ease with the general ambiance. These local touches aren’t always obvious at first glance, but they have the effect of suffusing the hotel and residences alike with a harmoni-

ous sense of place: without even realizing it, guests will continually feel that they are deeply, intrinsically connected to the Kingdom that surrounds them, and in tune with the vibrant local culture. The breathtaking caves of Petra, for example, are ingeniously embodied in gorgeous vignettes, while Roman and Nabatean architectural features are given modern reinterpretations throughout the property. The floor finishes in the guest corridors pay homage to the wispy desert landscape, and the guestrooms themselves feature light, airy color palettes that take inspiration from the sand and sea. Beyond Jordan’s dramatic natural landscapes and rich historic landmarks, The Ritz-Carlton, Amman also blends in chic elements of the Kingdom’s more modern evolution: nods to the county’s Art Deco era can be seen in the property’s color palette and intricate finishings; contemporary Jordanian artistry is spotlighted throughout; and Amman’s growing prominence as a fashion and style hub is given its due attention and emphasis. As The Ritz-Carlton, Amman welcomes discerning guests of all sorts—from business travelers to leisure tourists—there is no doubt that design enthusiasts will be among those flocking to admire the property’s exquisite ethos.

HCNME GM FOCUS

ALL-INCLUSIVE, NO SURPRISES

Rixos, where the hotel itself is the destination

he all-inclusive concept is said to have originated around the 1950s and while there are many who claim to be the first, the most popular was founded with the aim of

AUGUST 2022 | HOTELNEWSME.COM

“creating a happy place” without any of the hidden surprises, clauses, and costs. Today, the idea has come a long way, tons of hotels have incorporated elements of the allinclusive notion and some have mastered the concept.

One hotel in particular that became wellknown for its all-inclusive offering is Rixos. With an endless stream of award-winning cuisines, luxurious stays in stylish scenic accommodations, energetic entertainment, fun-packed activities, and an unparalleled display of Turkish hospitality, Rixos Hotels UAE gives guests a chance to discover a new sense of freedom and a world of possibilities. The ‘All-Inclusive’ at Rixos is not a marketing or sales gimmick, but rather, a comprehensive stay that includes all you can eat, drink, and do (within reason) inside a spacious all-encompassing hotel that is itself a destination.

ALL-INCLUSIVE, NO SURPRISES

MURAT ZORLU

GENERAL MANAGER RIXOS THE PALM DUBAI HOTEL & SUITES Since its inception in 2000, this fast-growing Turkish hotel brand has delivered an unrivalled array of luxury products and services in bucket-listworthy places. One such place in the UAE is Rixos the Palm Dubai Hotel & Suites. Known as the Emirates' first authentic All-Inclusive concept, the hotel is located on the crescent tip of the man-made Palm Jumeirah Islands. Guests can choose from ten eating venues, including All-Day Dining Concepts, A La Turca, and Turquoise, as well as award-winning à la carte restaurants that satisfy a wide range of palates and desires. It has everything

for everyone. Parents can indulge in signature drinks at Highlights Pool Bar, The Breeze Pool Bar, and I-chill Beach Lounge. And kids can be entertained through its popular Kids Club concept, a dedicated place for endless fun. Not a parent, or a kid? Not a problem. For adults, The Exclusive Sports Club provides a variety of land and water sports for those seeking excitement, including aqua leaping, antigravity yoga, and stand-up paddle boarding. The deluxe sea view rooms and luxury bedroom suites at this renowned beachside resort provides

panoramic views of Dubai's sparkling skyscrapers and marina cityscapes, as well as the magnificent lagoons and architecture of Palm Jumeirah itself. Not to mention a relaxing spa experience at the Turkish-inspired Anjana spa. We spoke with Murat Zorlu, General Manager at Rixos the Palm Dubai Hotel & Suites for an exclusive allinclusive conversation. How do you define “all-inclusive”?

Rixos The Palm Dubai’s all-inclusive concept is designed for guests to discover a new sense of freedom. HOTELNEWSME.COM | AUGUST 2022

HCNME GM FOCUS

Rixos luxury all-inclusive offerings. Sparking an all-inclusive revolution, Rixos the Palm Dubai Hotel & Suites remain the ultimate destination for the true all-inclusive experience. What sparked the need for an all-inclusive concept in the region?

All-inclusive should encompass everything on offer without limits, giving our guests the freedom to forget their wallets and not be conscious of spending too much to truly enjoy their escape. True, all-inclusivity should be limitless, meaning that our guest stay, food, drink, and leisure activities are included in one price without any hidden charges or extra costs. This underlines our on-going commitment to our guests to create timeless memories with them. When did Rixos The Palm Dubai become the Emirates' first authentic All-Inclusive concept?

The all-inclusive concept is not a new concept as it has been around the world since the 1950s or maybe even earlier. However, the concept was long associated with discounted and sup-par offerings. Rixos Hotels entered the all-inclusive sphere to change this idea with premium offerings and luxury stays for guests. When Rixos the Palm Dubai Hotel & Suites opened its doors in 2012, it was the first of the Rixos brand to hit the region, bringing with it the famed 70

AUGUST 2022 | HOTELNEWSME.COM

Often people don’t realise they need something until they have it, and then they can’t live without it. This is very much what the all-Inclusive concept has been like in this region. Guests choose to stay at all-inclusive resorts because these kinds of accommodations are absolutely convenient. Guests want to experience luxury, but don’t want to be landed with a huge bill at the end of their stay. We analysed this gap in the market and discovered the unique positioning an all-inclusive resort would have on the Dubai landscape. It has proved a huge success with guest numbers now at an all-time high. How does your all-inclusive offering give guests a sense of freedom?

From the moment guests walk in the door of our wonderful resort, our impeccable staff cater to their every need. There are no hidden charges and anything that is supplementary is clearly indicated to guests. Our ideology is to make it as convenient as possible for our guests to enjoy their stay and think of nothing else. This is achieved by having a “leave your wallet at home” philosophy. Essentially, from the second our guests check in, they can leave their wallets and enjoy limitless food and beverages throughout the property without the worry of a mounting bill. How popular is the concept in this region?

All-inclusive is a relatively new concept in this region, but it has certainly grown in popularity in the last number of years as we are noticing more and more competitors arriving on the scene. All-inclusive is changing, and now it means chic rooms, access to

ALL-INCLUSIVE, NO SURPRISES

THE UAE MARKET IS BEGINNING TO UNDERSTAND THE BENEFITS OF AN ALL-INCLUSIVE RESORT AND WE ARE SEEING MORE AND MORE RESIDENT BOOKINGS THAN EVER BEFORE.” premium food and beverage options and even experiences thrown in. The UAE market is beginning to understand the benefits of an all-inclusive resort and we are seeing more and more resident bookings than ever before. How would you compare your allinclusive offering versus the other all-inclusive offerings out there?

To put it simply, our offerings are incomparable to all other all-inclusive resorts on the market. In terms of the quality of rooms, food, and beverage offerings we are completely unmatched. We offer guests a truly limitless experience where they can eat and drink to their heart’s content. Most other resorts on the market position themselves as all-inclusive offerings, but often there will be limits on what this includes.

premium service. Guests are at the heart of everything that we do, so we are always seeking out new ways to improve the quality of their stay. By constantly evaluating the quality and selection range of everything we do, we give our guests the best there is to offer on the market. As an industry in general we are witnessing an ever-changing environment in terms of digitisation and the inclusion of

technology in F&B industries. The integration of technology into agriculture and thus the creation of an entirely new sub-sector, agritech, is definitively causing a dynamic change to the entire F&B sector, one aspect at a time. Dubai has always been at the forefront of this movement and Rixos the Palm Dubai Hotel & Suites wants to make sure we ride this wave and stay ahead of the game when it comes to new technology. We are constantly evaluating how we are sourcing our products, how we approach sustainability and how we can achieve the highest quality, so Rixos the Palm Dubai Hotel & Suites has a keen eye fixed on the technology industry when it comes to food tech.

How do you stay competitive within the hospitality industry?

We are constantly evaluating the market and seeing what our competitors are doing. The freedom we give our guests to enjoy themselves in a welcoming and homely environment with no limits, keeps us ahead of all the competitors around us. What are the advantages of being on the Palm?

The Palm Jumeirah is one of the most iconic locations in the world. It embodies the essence of luxury in a waterfront lifestyle where guests can experience opulence like no other. We are very lucky that our resort is in such a picturesque area of Dubai. The prime location offers unrivalled views, whilst also affording guests the privacy and peace they deserve while they are enjoying their vacation. What can we expect next from Rixos The Palm?

At Rixos the Palm Dubai Hotel & Suites we are always looking for the next opportunity to give our guests an even more HOTELNEWSME.COM | AUGUST 2022

YOUR MONTHLY GRIND BY

SPOTLIGHT ON COFFEE SPECIES: ARABICA AND ROBUSTA

WHAT ARE ARABICA COFFEE BEANS? Well, Arabica coffee beans are the most popular type of coffee beans in the world. They are grown in over 70 countries and makeup about 60% of the world’s coffee production. Arabica coffee is coffee obtained from the seeds of the Coffee Arabica plant. These coffee beans are known for their sweetness, complexity, and acidity. In tropical regions close to the equator, Arabica coffee trees flourish. Ethiopia and India are two countries where some of the best Arabica coffee is grown. Guatemala, Brazil, and Colombia are the world’s leading producers of Arabica coffee. Arabica coffee thrives at high altitudes, which is why it is frequently grown on slopes. It has larger leaves, grows more slowly, needs more shade and a lot of care and effort. The plant produces a superior taste experience to most people with its fruity notes and smoother mouthfeel.

WHAT ARE ROBUSTA COFFEE BEANS? Robusta beans have been used in instant coffees because they can withstand higher temperatures during processing better than Arabica beans. Although Robusta coffee is frequently seen as being of “lower” quality than Arabica coffee, it is much easier to grow and often has higher disease and drought resistance. It is a more “robust” coffee plant than other species hence it got its name. In addition, it has roughly twice as much caffeine as arabica. If you want a stronger, more intense flavour with an increased caffeine content, choose Robusta beans.

All NESCAFÉ® coffees are responsibly grown and ethically sourced thru our NESCAFÉ® Plan.

CHARACTERISTICS OF ARABICA COFFEE BEANS 1. Higher acidity level This is the first thing you will notice when tasting an Arabica coffee bean. The high acidity levels give your coffee a strong, crisp, and refreshing taste. It’s one of the essential characteristics of this type of coffee bean. 2. Lower caffeine content So, for example, if you compare two cups of regular coffee made of equal amounts of each kind of coffee beans, you can expect that the Arabica coffee will be milder in its effect on you. 3. They are harder to grow and command a higher price The fact that they are grown at high altitudes (on mountain farms, for example) is the main reason why they are harder to grow. It means farmers must farm the coffee cherries manually and don’t have machinery that can do this. This is the determining factor behind the cost difference between the two species. Therefore, Arabica beans command a higher price compared to Robusta beans.

CHARACTERISTICS OF ROBUSTA COFFEE BEANS 1. Higher Caffeine content Robusta are generally more caffeinated than Arabicas. It is because it has been found that Robusta Coffee Beans contain a high concentration of caffeine. Therefore, these beans can be used for making really strong coffee. 2. High oil content Robusta Coffee Bean contains a lot of oil. It makes them an excellent choice for roasting. You could use this oil as a natural source of fat. However, if you want to strengthen your coffee you may need to reduce the amount of oil in the bean. 3. They are easier to grow Robusta Coffee Beans grow easily and quickly. Moreover, they require less water than Arabica Coffee Beans. Which means that you don’t have to spend much time watering them. They will thrive even in dry climates. For instance, they can withstand temperatures up to 70 degrees Celsius. Therefore, you can roast them at higher temperatures without losing their quality.

JOIN THE WORLD OF

HCNME POINT OF VIEW

SUSTAINABILITY IS NOT AN OPTION,

IT’S A MUST

Hotels are the fifth largest energy consumers in the tertiary building sector, with 50% of the energy being used for cooling and lighting SWARALI KHADTARE, MAINTENANCE MANAGER, ENGINEERING, PARK REGIS BUSINESS BAY

An energy perspective The concept of Sustainability when it was first introduced into the business world was a nice to have - or rather an extra value addition to the brand. The case no longer exists, demanding business to adopt sustainable practices throughout its day-to-day processes, and not as an extra exercise. Benefits of prioritising sustainability includes customer loyalty, cost savings, and especially, environmental impact. According to global travel agency Virtuoso, 82% of luxury travelers prefer to travel more sustainably in the future. 74

AUGUST 2022 | HOTELNEWSME.COM

Hotel facilities rank among the top five in terms of energy consumption in the tertiary building sector (minor only to food services and sales, health care and certain types of offices). With continuous 24-hour 365-day operations, hotels establish themselves as one of the highest energy and water consumers per square foot. Approximately 50% of energy use goes towards Cooling (27%) - a higher cost especially for the Middle Eastern region, followed by Lighting (23%). (Energy Star)

SUSTAINABILITY IS NOT AN OPTION, IT’S A MUST

PARK REGIS BUSINESS BAY IS CURRENTLY CONDUCTING FEASIBILITY STUDIES ON SETTING UP SOLAR PANELS ON ITS OPEN LOUNGE AND POOL AREA, WHICH WILL IN RETURN PROVIDE POWER TO THESE SPECIFIC AREAS. BIG CHANGE ALWAYS STARTS SMALL.”

Industrialisation and the advancements of technology has played no supporting role in reducing the consumption of energy. Rewind a few years where WiFi, smart TV, contactless check-ins etc. were considered an additional feature to entice a guest whereas presently it has become an expectation. This transformation no doubt is an addition to capital & maintenance costs, especially in the post-covid environment where the industry is running on slim margins. Solutions exist in understanding the analytics and statistics behind energy consumption, and finding ways through and around while ensuring high guest satisfaction and an exceptional experience. Finding Smart Solutions While the expected amenities like a television or a refrigerator cannot be excluded for the sake of saving energy, Internet of Things (IoT) enables an intelligent analytics platform into the building management system, which provides relevant data to identify and

efficiently manage energy usage of the facility, while identifying areas of high waste while offering suggestions for improvement. Park Regis Business Bay, a hotel operating across a mix of new and legacy systems have established seamless integrations across both traditional systems and IoT systems which provide data-driven outcomes, enabling the facility to better manage its energy consumption. The technologies used at present will be redundant at an accelerated rate owing to the constantly evolving tech landscape, demanding hotel facilities to be abreast of changes and how fast these changes could be adopted considering the capital expenditure of each unique facility. Flexibility to new technology can only be achieved by adopting a versatile and advanced approach towards integrating technology and infrastructure - acting similar to the foundation laid before the construction of a building. Hotels are continuing to evolve, while maintaining its core value - offering premier comfort to its guests. Costs have been controlled regardless the hotel industry as a whole continues to become smarter, safer and more comfortable.

Alternating energy is met with a high cost for already established hotels. The easier solution definitely would be to adopt alternative energy sources at a smaller scale, powering specific areas of the facility. Park Regis Business Bay is currently conducting feasibility studies on setting up solar panels on its open lounge and pool area, which will in return provide power to these specific areas. Big change always starts small. The changes within and throughout has been harsh on the industry but has contributed immensely in building resilient and transformative businesses. Sustainability is no longer a buzzword. It is a philosophy business should embrace as a core value. Energy consumption will always be at higher levels within the industry. Technology and simple alternatives could be the solution towards responsible consumption, whilst minimising the negative impact on the environment. Swarali Khadtare, Maintenance Manager, Engineering, Park Regis Business Bay

What about Alternative energy? Renewable energy sources are in high demand now more than ever. The greatest renewable energy source available in the Middle Eastern region is undoubtedly solar energy. Intercontinental Hotel, Washington by completely alternating its energy to renewable sources saves 12% more energy than before. The initiative taken by the same group towards the development of Hotel Indigo Dubai Sustainable City is a great example that the feat can be achieved nevertheless. HOTELNEWSME.COM | AUGUST 2022

HCNME THE BUSINESS OF RESTAURATEURS

DEBUNKING FOUR COMMON

RESTAURANT MYTHS UAE restaurant consultancy Restaurant Secrets Inc. identifies four myths that business owners should avoid when looking to open a restaurant.

AUGUST 2022 | HOTELNEWSME.COM

DEBUNKING FOUR COMMON RESTAURANT MYTHS

"WHEN GETTING INTO THE RESTAURANT BUSINESS, THERE ARE FOUR COMMON MYTHS THAT ENTREPRENEURS OFTEN FALL FOR"

s one of the Middle East’s leading F&B firms, Restaurant Secrets Inc. has witnessed plenty of people who may not otherwise dare risk venturing into business, harbour the desire to one day have their own restaurant. The reason? Food evokes an emotion and passion in many dreamful entrepreneurs. On the topic, Gabrielle F. Mather, CEO & Founder of Restaurant Secrets Inc. (RSI) said: “I’ve realised

over the past two decades of my life spent in F&B that the main reason why people think it’s easy to run a restaurant is because they truly believe the food business is all about just cooking good food and selling it, when it’s so much more than that.” When getting into the restaurant business, there are four common myths that entrepreneurs often fall for, Mather believes. The first myth being that it’s easy to run a restaurant, secondly that good food is the only reason a restaurant succeeds, fourth is that

a good location guarantees footfall and success, and lastly that Instagrammable interiors and imagery will make a restaurant successful. Reflecting on experience of operating her own restaurants, consulting on over 300 restaurant projects, and educating herself through trials and failures, Mather reveals to avoid the common myths, those looking to get into the restaurant business should really be focusing on the following hard facts when opening a restaurant. > A profitable restaurant business is not just about food. > The restaurant business is one of the most profitable businesses but also one of the most competitive businesses you could venture into. > Smart restaurant businesses use systems and manuals to operate in order to be detailed and focused on getting the best out of people and product. > The checklists and procedures needed to stay operationally viable and thus profitable and successful in this business run into hundreds of documents. > The cost controls needed in this business are intricate and crucial to not just make money but more importantly not lose earnings in. > If restaurant owners do not provide systems and procedures to passionate and willing people to run a restaurant, they could land up becoming a slave to their own business.

> Without the right systems guiding a service, operations, and sales & marketing, business owners will be working hard to pay the landlord, suppliers and staff while they remain unpaid. > A business owner’s brand of leadership and passion to steward their dream through inevitable failures, heartbreaks and let-downs as a leader will determine if they take a great concept to successful business level or let it die as a dream. > Lastly, even after a restaurant owner does it all right - great location, product, marketing, systems etc., they could still be looking for buyers for a failing restaurant rather than customers to walk into their store if they ignore the importance of a peoplefocused company culture. It may not be rocket science to run a restaurant successfully but it’s also not just about 'cooking food and selling it’, notes Mather.

HOTELNEWSME.COM | AUGUST 2022

HCNME THE BUSINESS OF WELLNESS

How the spa industry is evolving to meet

2022

THE WELLNESS BOOM OF 78

AUGUST 2022 | HOTELNEWSME.COM

BY SALINA HANDA, FOUNDER AND CREATIVE DIRECTOR, SENSASIA SPAS & THE SPA PEOPLE

THE WELLNESS BOOM OF 2022

or so long, visiting a spa meant pampering and relaxation. It was an experience saved for a special occasion: a ‘treat’, which often came with a side order of self-indulgence, and even guilt over ‘spoiling’ ourselves with something we didn’t truly need. Now, I am delighted to see public opinion shifting all together, as people begin to realise that it is far from just physical benefits that are achieved following a spa session. We have lost so much human connection in recent years. Spa treatments give us that critical touch therapy we as humans crave, as well as time to connect to ourselves, our spirituality, and in turn increase our self-worth. At long last, people are placing the same value on their overall wellness and mental wellbeing as they do on a healthy diet and regu-

lar exercise – and the spa industry is in turn seeing a huge surge in demand for a more multidimensional offering. A key example of growth in the wellness sector are the stats we are seeing on wellness travel, i.e.: holidays planned and taken with the sole focus of improving our physical and mental wellbeing. In fact, the Global Wellness Institute (GWI) has forecast a significant spike in the wellness travel market over the next three years, predicting spending of $817 billion in 2022, and U$1.3 trillion by 2025. Of course, this means the spa, hotel and hospitality industries are under pressure to satisfy the flurry of wellness seekers, who are looking for more than just a one-off facial or massage to fill their cup. We’ve got a pretty extensive treatment menu at SENSASIA, which is continually adapted and expanded based on client feedback and seasonal trends, but 2022 is already shaping up to be an extremely exciting year for innovation. Artificial intelligence is here to stay, and the younger generations are ‘woke’ to our need for disease prevention, rather than waiting to be sick, then finding a cure. Positive psychology, pro-active and preventive medicine are terms used widely in this growing segment, and the spa / hospitality industry is ideally positioned to answer their clients’ aspirations. We are seeing diagnostic words like ‘assessment’, ‘evaluation’ and ‘prescription’ popping up in treatment descriptions, and trained experts backed by AI taking the place of doctors, calling on fitness and body scanning machines and connected devices that allow the identification of many physical conditions. Armed with this individualized knowledge, spas can offer a completely customised spa journey for each client, and work with complementary practitioners such as naturopaths, nutritionists, yoga masters, healers and so many more specialities, to achieve truly transformational results. We have launched IV Wellness Therapies & Infusions at SENSASIA, which begin with an Oligoscan on the palm of the hand. Clients learn their body’s levels of key minerals, oxidative stress, toxic metals and more, before a bespoke HOTELNEWSME.COM | AUGUST 2022

HCNME THE BUSINESS OF WELLNESS

Gabriele Indrieri, VP & Managing Director for SAP Concur EMEA South

IV Infusion is selected or created to replenish their unique deficiencies, and can be teamed with a myriad of treatments for the ultimate inside/ outside boost. Immersive spa experiences are also becoming increasingly popular, to reflect the post-pandemic international appreciation of the great outdoors. We are seeing more spa treatments being taken outside within nature and against beautiful backdrops, as well as the use of Virtual Reality headsets to transport our minds to wonderful places, which we have also introduced at SENSASIA. Continuing the trend for technology is the emergence of treatments using Electrical Muscle Stimulation (EMS) for face therapy. This goes beyond the skin and works on the muscles to tone and contour, as we see more and more clients looking for natural routes to combat the signs of ageing. We are also launching a whole range of SENSASIA facial tools, ice globes and rollers for this very reason, so that clients can continue the techniques we use in spa and see big improvements in the elasticity, vitality and tone of their skin. The population’s appreciation for sleep has also advanced. We are largely fed up with a 24/7 devicedriven lifestyle, and the stress-fuelled insomnia that comes with an ‘always on’ attitude, and instead seeing the 80

AUGUST 2022 | HOTELNEWSME.COM

life-changing benefits that come from curating and prioritising a deep, restful sleep routine. Dedicated ‘sleep retreats’ such as the Kamalaya Koh Samui; Revivo Wellness Resort in Bali and Switzerland’s Grand Resort Bad Ragaz are becoming commonplace, and any market-savvy spa should have sleep-focused therapies within its offering. Promoting sleep has been a high priority for SENSASIA from day one. We have a specific treatment called the ‘Sleep E-zzz’, where we use longer, deeper and stronger massage strokes, and play binaural beats to take the mind into a deeper state. We’re also advocates for essential oils, and create our own bespoke blends to customise the client journey even further. Aromatherapy lends itself perfectly to sleep-focused treatments, and we know and use the scents that will nurture this (frankincense, myrrh, lavender, sandalwood or rose geranium). In order to achieve integration into the everyday lifestyles that spas and consumers mutually desire in 2022 and beyond, it is crucial that we are accessible. Dynamic pricing, packages and memberships are continually evaluated at SENSASIA, and we’re really passionate about rewarding

clients that have chosen to keep us as part of their lives – especially when extenuating circumstances may have forced them to scale down how they spend their disposable income. I think that’s the part I am most personally touched by when I look at the spa and wellness industry preand post-pandemic – the change in perception of practices I have always placed on a pedestal. People are acutely aware of the need to take care of themselves, and most have a very real understanding of what feelings of stress, anxiety and lack of movement have done and can do to their physical and mental state. A seemingly simple, yet expertly delivered, massage for example can provide up to a 50% reduction in the levels of the stress hormone cortisol, and increases the body’s production of natural ‘feel-good’, mood-stabilising neurotransmitters: serotonin and dopamine. It can also reduce physical symptoms of depression, such as joint pain and muscle tightness. So, you can imagine what else we can do! Clients often say to me they wish they could ‘bottle’ the feeling they get following a visit to SENSASIA, and my answer is always: “keep coming back, and you can.”

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KNOWN AROUND THE WORLD L OV E D I N YO U R B U S I N E S S

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