HOTEL & CATERING NEWS MIDDLE EAST FEBRUARY 2023 ISSUE

LEADERS IN HOSPITALITY KSA AWARDS 2023

WINNERS UNVEILED

The prestigious hospitality awards debuts in the Kingdom of Saudi Arabia

LEADERS IN HOSPITALITY KSA AWARDS 2023 WINNERS UNVEILED

The prestigious hospitality awards debuts in the Kingdom of Saudi Arabia

22 F&B FOCUS RÜYA RETURNS HOME

Umut Ozkanca, Vice Chairman of Doğuş Hospitality & Retail Group and Founder of Rüya

24 EXCEPTIONAL GASTRONOMY DUBAI’S MOST DECADENT EXPERIENCE

Babylon, Addmind’s latest concept has opened its gates in DIFC with unmatched decadence

28 EVENTS

MEGA EVENT GULFOOD to play a leading role in tackling global food challenges, kick-starting a pivotal year for the UAE

30 MOVERS AND SHAKERS

Q&A WITH THE CO-FOUNDERS OF RASPOUTINE

Dubbed as the secret meeting place for the privileged, Parisian hotspot RASPOUTINE makes a home in DIFC

60 TECH & INNOVATION OPPORTUNITIES FOR HOSPITALITY BRANDS IN THE METAVERSE

‘The global metaverse market was valued at $41.9 billion in 2020, and is projected to reach $1,237.0 billion by

2030, growing at a CAGR of 40.4% from 2021 to 2030’

64

POINT OF VIEW

I’M NOT EATING THAT! INSECTS AND LAB-GROWN MEAT

Did you know that a recently implemented EU law means that frozen, dried and pulverised crickets can now be used as ingredients in food and that in Germany and Austria

66

POINT OF VIEW

THE INSEPARABLES SERVICE AND HOSPITALITY

In the restaurant industry, foodservice professionals often refer to both service and hospitality as “guest service” but there is a fundamental difference between the two.

Hotel&Catering NEWS Middle East

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Blink and you’ll miss it

opportunities our way. For the first time in the history of our Leaders in Hospitality Awards we entered the KSA market. After watching the incredible expansion of the hospitality space in the Kingdom it was a no-brainer that we needed to dedicate a ceremony to the region, and we did, and it was a smashing success. The engagement, collaboration, and warm welcome we received from the industry was overwhelming and we can’t wait for our next visit. Congratulations to everyone who was shortlisted and to everyone who walked away with a win. In this issue of HCNME we bring you the winners of the Leaders in Hospitality Awards KSA 2023 edition. We visit some of Dubai’s leading dinner shows, talk about how the hospitality industry can capitalise on the metaverse, unpack the difference between service and hospitality, check out the latest F&B openings and see what the Nestle Professional chefs have prepared for this round of Making Delicious Possible.

Just when I thought I reached my absolute peak of business, 2023 rolled around. Invites, events, launches, expansions, etc., both internal and external are coming in hot and fast, and if you blink you could miss it all! These last few weeks have kept the industry (and me) very busy, from Beyoncé in Atlantis The Royal to Taste of Dubai and even our own internal events, it has been a whirlwind. In the same breath it has also brought new

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

Seymone Leigh Moodley seymonemoodley

WHITE HOSPITALITY TO LAUNCH SIX NEW FINEDINING CONCEPTS IN ABU DHABI

James Soo Yong Kim, CEO of White Hospitality, is set to redefine F&B industry in Abu Dhabi with the launch of six brand new dining concepts over the course of 2023. Each of them promise to be a major milestone in White Hospitality’s mission to offer truly immersive dining experiences that are good for the customer and the planet too.

White Hospitality’s ambitious 2023 strategy includes the launch of five flagship fine-dining outlets—Dangereux (Mamsha, Saadiyat), White Izakaya (Yas Mall), and White Smoke Steakhouse (Al Seef Walk) Day and Nite (Al Seef Walk), and Provador (Reem Island)— each of them offer diners a unique fine-dining experience centered on the love of food and the joy of sharing, and inspired by James’ passion of cuisines from around the world.

Below: Mohamed Juma Al Bawardi

Bottom left: James Kim

Bottom right: Llorenc Sagarra

LUXURY BEACH RESORT, SOFITEL DUBAI THE PALM, LAUNCHES AN AFTERNOON TEA EXPERIENCE BY CHEF AKSHAY BATRA

This February, seekers of luxurious tasteful experiences are invited to indulge in a delectable afternoon tea experience at Olivier’s Lounge in Sofitel Dubai The Palm. Meticulously crafted by awardwinning Executive Pastry Chef, Akshay Batra, this culinary voyage fuses rich French saveur with Middle Eastern delicacies. This results in a flavoursome menu of sweet and savoury treats.

An ultimate gastronomic experience led by Chef Batra’s passion for taste, the exquisite afternoon tea menu features a selection of sumptuous flavours from Truffle Profiteroles to Strawberry Baklava, paired with a perfectly brewed cup of single origin tea. Alongside the new local favourites, the special menu is perfected with an abundance of classic afternoon tea snacks that are as tempting as they are indulgent. Think scones with jam and clotted cream, petite cakes and localinspired treats.

JOUD COFFEE ANNOUNCING OPENING OF NEW BRANCH IN AL QANA

Joud Coffee is excited to announce the opening of its seventh location in the city, located in the vibrant entertainment and leisure destination of Al Qana.

Founded in 2015 with a mission to introduce specialty coffee to Abu Dhabi, Joud Coffee has become a beloved destination for coffee lovers and breakfast enthusiasts alike. Guests are promised an unparalleled experience as they soak in the natural aesthetics and the culturally rich interior design all while they also enjoy the breath-taking views of the canal waterways or Al Rabdan from Joud Coffee’s outdoor terrace.

An internationally versed General Manager Jean-Paul Dantil has taken the helm of one of the world’s most iconic resorts: Qasr Al Sarab Desert Resort by Anantara.

Jean-Paul Dantil brings more than 30 years of experience to the luxury hospitality industry from General Manager and Managing Director role. Along with running his own business, he has

a wealth of knowledge of commercial, operational and brand knowledge to the award-winning resort, leading a team of 350+ strong individuals. Since starting his role, Jean-Paul has already brokered several new initiatives and partnerships with local partners such as the 3Fils pop-up in The Royal Pavilion, a partnership with UK based artist Nat Bowen, and a new takeover of the resort retail space: Souk Secrets; with many more to be announced in the coming months.

HYATT

SIGNS AGREEMENT WITH RUA AL MADINAH HOLDING

COMPANY TO BRING THREE NEW HOTELS TO THE KINGDOM OF SAUDI ARABIA

Hyatt announced an affiliate has entered into management agreements with Rua Al Madinah Holding Company to manage three new Hyatt-branded hotels. These include Grand Hyatt Madinah, Hyatt Regency Madinah and Hyatt Place Madinah. Upon opening, these properties will join the World of Hyatt loyalty program and will add a combined 1,729 room keys to Hyatt’s portfolio in the Kingdom of Saudi Arabia. This will significantly expand Hyatt’s brand presence in the country and demonstrate its commitment to strategic growth of its portfolio in key markets that matter to its guests, World of Hyatt members, customers and owners.

JEAN-PAUL DANTIL APPOINTED GENERAL MANAGER AT QASR AL SARAB DESERT RESORT BY ANANTARA

JEAN-PAUL DANTIL BRINGS MORE THAN 30 YEARS OF EXPERIENCE TO THE LUXURY HOSPITALITY INDUSTRY FROM GENERAL MANAGER AND MANAGING DIRECTOR ROLE.

HOOF, A LOCAL SPECIALTY COFFEE CAFE WITH A STORY FROM SEED TO CUP

Introducing Hoof, the home-grown café founded by three Emirati friends that share a passion for horses, show jumping and specialty coffee. Originating from Sharjah, the aesthetic café with neutral hues offers top-notch breakfast, pastries,

and lunch bites. The superior coffee beans are sourced from thirteen countries and roasted by Archers to produce the perfect cup! Tied with an equestrian theme, the café is a wholesome experience from start to finish.

HOMEGROWN UAE HOSPITALITY BRAND LEVA HOTELS ANNOUNCE AMBITIOUS GCC, AFRICA EXPANSION DRIVE

Established in 2019, LEVA Hotels, is steadily making inroads in the regional and international hospitality scene along with carving out a unique niche in the underserved affordable luxury segment. With impressive accolades under its belt, the homegrown brand is poised to make a meaningful contribution to the overall growth of the Middle East and Africa hospitality industry by transforming and scaling up the region’s hidden gems. Anchoring its hospitality offering and service delivery on the model of being ‘fresh and innovative’, the new properties are part of an ongoing ambitious expansion exercise. This will see the dynamic lifestyle hotel brand modernize and manage a total of eight properties spanning Middle East and Africa by the end of 2023.

RÜYA RETURNS HOME

Umut Ozkanca is no stranger to the F&B scene, his name is synonymous with some of the best F&B venues in the region and his contribution to the sector stretches far and wide. Coming from a family of restaurateurs, Umut followed in his father’s footsteps selling beer and potato chips to tourists in Israel. Fast forward to half a century later, Umut is still working in food and beverage but of a different kind. “Since I’ve known myself, I have been in between tables and chairs of a restaurant, as I grew older so did my responsibilities in the restaurant business.”

Umut doesn’t just know his way around the business, he also knows his way around the kitchen. After graduating top of his class at one of the finest culinary schools in the world, located in New York city he moved back to Istanbul and opened his first restaurant at 22 years old called, Loft. Loft went on to become a huge success and paved the way for many more successful restaurants to follow.

Ten years ago, Umut merged his F&B activities with powerhouse hospitality brand Doğuş Hospitality & Retail Group and together they set out to redefine luxury in the sector.

In 2016, Umut came to Dubai for the first time to visit a friend, one of his first observations was the icy cold AC temperatures inside shopping malls and his second was the fine dining scene. He describes it as a beautiful city in the middle of the desert with so much potential. He returned every year since then and watched Dubai turn into one of the culinary capitals of the world, with many of his own brands adding to this prestigious title today. One Dubai born concept in particular that captured people’s palettes and hearts was Rüya Dubai. First opened around seven years ago, Rüya Dubai was in Grosvenor House and later introduced to London’s

Umut Ozkanca, Vice Chairman of Doğuş Hospitality & Retail Group and Founder of Rüya

Mayfair food scene. In 2020, Rüya Dubai closed its doors. But a restaurant this special not just to its patrons but the founding father wasn’t going to keep its doors closed for too long. In December 2022, Rüya Dubai returned home, this time located at The St. Regis Dubai, The Palm.

As Umut remises about his roots in Turkey, he describes Anatolia as the silk road to a melting pot of cultures that created the food we know and love today. “Rüya was my childhood dream, hence the name that translates to dream. I visited high end Japanese restaurants [that was taking everyday foods that exist in Japanese culture and transforming them to high-end dining experiences] and thought why can’t we create a champions league level fine dining experience with our food? It certainty has incredible potential with its unbelievably rich cuisines.”

When the Anatolian dream hit the shores of the palm upon its return it brought with it an enchanting, warmly

lit atmosphere and enticing culinary offering, where traditional Anatolian cuisine is laced with modern nuances. Guests can expect to embark on a flavourful expedition through the bountiful terrains of Western Asia’s Anatolian region, from the shores of the Mediterranean to the banks of the Black Sea. Bold, bright and beautiful, the open kitchen and elegant space fuse to bring a vibrant restaurant and bar experience. Patterned tiles are an ode to the rich history of the Anatolian region, elegant chandeliers elevate every occasion, and the juxtaposition of marble and metal creates a modern bar setting, making Rüya Dubai the perfect amalgamation of rustic and regal.

Rüya Dubai’s Head Chef, Gökhan Cokelez, hails from the Anatolian region and brings with him a wealth of experience, skill, and technique to ensure the most authentic and unmatched dishes. Lovers of fine-dining restaurants and new comers can look forward to a plethora of dishes to be devoured with family and friends in a

sharing concept, such as isli patlican (aubergine and walnut puree, crispy coated aubergine chips) for meze, cold and hot starters of levrek (thinly sliced raw seabass, mustard, apple, and shaved radish), courgette dolma (wild mushroom ragout, fennel, and oregano) and adana kebap (hand-cut lamb and burnt tomato). The menu also features a wide variety of large plates, including whole grilled seabream with spiced herb rub, lemon dressing and havuc salatasi, grain-fed rib-eye steak, Turkish coffee and isot, keşkek made with barley risotto, pulled lamb and spices, and selection of vegetarian, vegan, and gluten-free options. The cocktail menu is equally inventive with strictly handmade cocktails- whether it is muddled, stirred, shaken, or layered. Infused with signature Turkish flavours, like hibiscus, rose, citrus, mint, dates, pomegranate, saffron, honey, and spices, each drink is a warm embrace in a glass.

“We have received a lot of support on this project as the Palm is becoming another culinary hub like DIFC. We waited for the perfect opportunity to bring Rüya back to Dubai and this is it. This is the reawakening of Rüya Dubai. Guests are going to experience 2000 years’ worth of food and culture when they walk into this new location.”

“GUESTS ARE GOING TO EXPERIENCE 2000 YEARS’ WORTH OF FOOD AND CULTURE WHEN THEY WALK INTO THIS NEW LOCATION."

DUBAI’S MOST DECADENT EXPERIENCE

Babylon, Addmind’s latest concept has opened its gates in DIFC with unmatched decadence

Living in Dubai means you’re spoilt for choice with every new experience more elaborate and exciting than the next. Renowned as one of Dubai’s biggest playgrounds for art, fine dining, and entertainment that lasts all night long, Babylon, Addmind’s latest concept has opened its gates in DIFC and redefines decadence in the city. Laced with striking fabrics, eye-catching textures, and intricate lighting, Babylon is a complete sensory experience from the plate to the stage. Like its name suggests, the venue was inspired by the ancient Babylonian Empire, a place once admired by all. The

ancient city was devoted to lavish excesses. Similar to its namesake, Babylon is a place of pure indulgence.

Serge Trad, Director of Marketing at Addmind Hospitality and winner of the F&B Marketeer of the Year Award in the Leaders in F&B Awards 2022, talks us through the thought process behind Addmind’s latest adventure.

Serge has been with Addmind Hospitality for over nine years and says that the secret to the group’s ongoing success lies in its ability to operate like a real family with an insatiable desire to always stay

ahead of consumer and cultural trends. “We never follow trends; we stay on top by starting trends that many follow. In addition, having strong leadership in our upper management is our biggest advantage.”

Addmind is a group that doesn’t take no for an answer nor do they compromise on quality – this is evident throughout their locations. “We were the first to create our own costumes with a dedicated backstage dressing room with makeup artists, costume designers and hairdressers. We dedicated a large budget [in the six figures] towards entertainment alone to make sure that an experience in itself.”

“Babylon is the fruit of all the collective efforts we have put into creating this grand scale concept of dinning and a show. We have brought people in from all over the world from Britain’s Got Talent and America’s Got Talent, and we continue to have big entertainment budgets to ensure that we bring this level of entertainment to DIFC to fulfil the gap in the market.”

Serge is not exaggerating, Babylon’s show is unlike anything you’ve seen before. This region is filled with fantastic dinner and show venues but what the team at Babylon are doing with their level of entertainment could change the standards of dinner and show venues.

“BABYLON IS A COMPLETE SENSORY EXPERIENCE FROM THE PLATE TO THE STAGE."

HCNME EXCEPTIONAL GASTRONOMY

Each neo-classical act has truly stellar performers, choreography, music, and theatrical elements that will capture your attention and keep you hooked for hours.

Upon entry you’re greeted by a facade with glowing neon lights reflecting off vertical slats showcasing Babylon’s silhouette logo. You multiple in number as the mirrors covering the walls and ceiling makes the space feel infinite. Descending the staircase you’re met with a patchwork of glazed tiles, which guide you to the main room where you can observe up close the attention to detail. A surprising and distinct feature is the metamorphose of the venue as the night progresses, making each hour a performance to remember.

The venue also has a private bar, called The Diamond Bar for those that are looking for a more intimate experience or for private functions.

Designed by world renowned interior designer Lázaro Rosa-Violán, Babylon’s interiors draw on RosaViolán’s signature use of structure, shape, and sense of space. Reinterpreting details from the legendary hanging gardens of Babylon, the venue’s bespoke interior design incorporates beautiful ornaments, bold floral patterns, and rich foliage, aimed at bringing the worldliness of the ancient city to the DIFC dining scene. The creation of the space which incorporates a distinct range of atmospheres was designed to admire the show from any angle.

When it comes to the food, the creators of this establishment are not playing around with Babylon’s showstopping menu. Serge passionately reminds us that at its core, Babylon is a restaurant with a show. Introducing a wholly distinctive cosmopolitan

offering, Babylon’s menu features a variety of starters, refined sharing dishes, as well as mains that ignite the curiosity to discover an authentic gastronomic heritage. Guests

can start their culinary journey with a selection of raw, cold, and hot hors d'oeuvres, including Scallop Carpaccio; Tuna Tiradito; Wagyu Beef Tataki; Burrata; Lamb Katsu; Warm Prawns; Oxtail Kunefe Pie and more.

For the main course, diners can choose from expertly crafted dishes, such as Chilean Sea Bass; Smoked Lobster; King Crab Cluster; Chateaubriand Roast; Japanese A5 Wagyu Beef Kushiyaki; Tajima Full Blood Wagyu and Beef Tomahawk. Catering to the diverse preferences of Dubai’s diners, Babylon’s menu also features a selection of pasta dishes, Neapolitan pizzas, and the freshest sushi, as well as delectable sushi and seafood platters.

“EVERYTHING COMES TOGETHER AT BABYLON - YOU CAN ENJOY A SPECTACULAR SHOW WHILE ENJOYING PREMIUM FOOD, IN ONE OF THE MOST UNIQUELY DESIGNED SPACES"

“Babylon was a true link between the East and the West. There’s a fusion of Asian and Mediterranean cuisines in the menu. Everything comes together at Babylon - you can enjoy a spectacular show while enjoying premium food, in one of the most uniquely designed spaces.” Says Serge.

Babylon’s cuisine strikes the perfect balance between the most exquisite flavours from around the world, encapsulating the rich tale of the fabled metropolis. This is reminiscent of ancient Babylon, one of the first truly cosmopolitan cities. Each dish on the menu has been designed to take diners on a sensorial culinary journey, with carefully selected ingredients and techniques that combine traditions with a contemporary approach.

“My team and I have worked incredibly hard to curate a menu that is entirely unique, using a truly distinctive combination of ingredients to create a revisited neo-classical cuisine that fuses classicism, heritage, and modernity with a dedication to ingredient-driven cooking,” explained Executive Chef Carlos De Los Mozos.

“An elegant melting pot, Babylon celebrates the best traditional techniques, the finest ingredients, and the contemporary flair of culinary arts from around the world. Featuring a diversity of tastes between local and exotic, Babylon’s menu is fun and designed to serve the purpose of indulgence while being shared by everyone at the table,” added Los Mozos.

Complementing the exquisite cuisine, Babylon’s mixology follows the seasons, playing with the four elements – earth, air, fire, and water. This masterfully curated in a selection of sweet, sour and sharp flavours that promise a spectacular journey for the palate. Guests can indulge in a high-quality yet playful selection of signature drinks, such as the velvety and aromatic Silk Road; the complex and smoky Artemis’ Kiss; the elegant and revitalising Love Potion; or the citrusy and fragrant White Paradise, with many more delicious concoctions to choose from.

Serge is confident that the experience waiting for residents and visitors behind the gates of Babylon is one that is the talk of the town. He stated, “Babylon is here to stay, and it is a brand that we will keep evolving. We are here to prove that we have the winning formula and Babylon will be a trendsetter.”

Whether you come for dinner and stay for the show, or come for the show and stay for dinner, Babylon is ready to take you on a hedonistic journey that will transport you back to a time and place where everything is possible.

“BABYLON, ADDMIND’S LATEST CONCEPT HAS OPENED ITS GATES IN DIFC AND REDEFINES DECADENCE IN THE CITY."

DUBAI’S MOST DECADENT EXPERIENCE

MEGA EVENT GULFOOD

TO PLAY A LEADING ROLE IN TACKLING GLOBAL FOOD CHALLENGES, KICK-STARTING A PIVOTAL YEAR FOR THE UAE

Dubai World Trade Centre (DWTC) has announced the largest annual global food and beverage sourcing event in the world, Gulfood which will take place from 20-24 February 2023. Bringing together F&B communities from across the world in Dubai to chart the way forward for this rapidly evolving sector, the 28th edition of the show is set to be 30% larger than the previous years, with 1,500 of the 5000+ confirmed exhibitors new to the show. Gulfood 2023’s record scale is due in part to the introduction of Gulfood Plus, a brand-new bespoke hall, where first-time exhibitors will showcase product innovations across 10,000 m2 of added floorspace.

Leading global brands exhibiting include: Unilever, GMG, Americana, Agthia, Fonterra, McCain, Monin, USAPEEC, Hunter Foods, ASMAK, Minerva Foods, U.S. Dairy Export Council, Frinsa Group, Emirates Snacks Foods and Al Rabie to name a few; as well as newcomers including Brazilian food processing company: BRF Global and Agricultural, and Processed Food Products Export Development Authority (APEDA).

Globally, a series of world events are causing inflation and a rise in the cost of consumer goods, food, utilities, and fuel. The food industry has a huge role to play in helping reverse these trends and moving towards healthier, more resilient food systems. With the UAE

preparing to host COP28 in 2023, Gulfood will serve as a critical opportunity to convene the global F&B industry at the start of the year, and continue the shift towards more sustainable food production and consumption.

“With the ongoing food crisis, combined with climate shocks, and rising costs of food, 2023 will be an important year for turning the corner and getting back on track while elevating healthy and diversified diets that are sustainable for people and the planet. Gulfood and the UAE will be at the heart of many of these conversations and have a unique vantage point from which to lead the way” commented Trixie LohMirmand, Executive Vice President, Dubai World Trade Centre.

THE SOURCE OF THE WORLD

With the UAE acting as the central hub of all these changes, Gulfood will be at the heart of the business community, the source of propelling sector conversations from agenda to action, bringing the industry together to convene in the first key F&B industry event of the year, unveiling new products and innovations, and creating an international platform for business opportunities including 125 country pavilions with first time participants: Armenia, Cambodia and Iraq, and welcoming back returning pavilions from South Africa and Australia.

SUSTAINABILITY AT THE FORE

Launching in 2023 Gulfood presents: Gulfood Green - a new global sustainability initiative, to ignite and continue conversations within the wider F&B community to create a momentous shift towards more resilient and sustainable food production and consumption. The objective being to raise visibility and influence key strategic food industry champions for sustainable food systems transformation in the lead up to COP28 and set a precedent for the future.

As part of the initiative Gulfood has also launched its own Gulfood Global Forest, an international tree-planting campaign and nature-based solution

to the events’ sustainability commitments, to conserve, restore and grow trees across the globe to help curb climate change.

IMPACTFUL CONVERSATIONS TO SPUR CHANGE

The Gulfood Inspire Conference will champion core themes of: Sustainability, Quality and Access. Ministers, global F&B value chain leaders, entrepreneurs, civil society and industry experts will lead a series of keynotes, panel discussions and showcases, addressing timely topics.

‘DUBAI WORLD CUISINE’ MOVEMENT

Gulfood Plus will be the home of Top Table this year, where the world’s best curators of award-winning dining experiences will showcase their signature dishes. Gulfood 2023 will launch the ‘Dubai World Cuisine’ Movement, which aims to provide a platform for homegrown chefs to collaboratively shape the cultural identity of Dubai and establish it on the world’s culinary map.

THE LEADERS OF TOMORROW

As the first-of-its-kind launch-pad for empowering promising F&B talent with a career changing experience, the Gulfood YouthX Challenge grand finale winners, competing at Gulfood 2023, will be rewarded for their contribu-

tion to the region’s influence on the global gastronomic scene with a career changing internship at an international 3-Michelin star restaurant.

In another first at the event, YouthX Academy Acceleration has been created to provide a pathway for culinary students to fast-track their career in the world of professional gastronomy, the YouthX Academy Challenge will see teams of talented young chefs from top international culinary schools compete with each other for the chance to secure a full-time position at one of the most coveted restaurants in the region.

FOODVERSE

Also taking place at the new Gulfood Plus - the Food Metaverse on the blockchain will give visitors the chance to discover the incredible opportunities that the food ecosystem is presented with through Web 3.0, and learn about emerging technology trends that will pave the way for future innovations in the F&B industry.

GULFOOD INNOVATION AWARDS

The Gulfood Innovation Awards are bestowed to the industry's revolutionary pioneers, honouring excellence in new product development and championing ground-breaking new products, launched within the past calendar year.

ENABLING GLOBAL CONNECTIONS

Gulfood will create a platform for companies in the food industry to present their products, services, and solutions to influential buyers from across the globe, facilitating intercontinental business deals and serving as the ultimate focal point for the world of food and beverage sourcing. Over 10,000 meetings have already been scheduled and confirmed via the show’s meetings programme.

MEGA EVENT GULFOOD

“WITH THE ONGOING FOOD CRISIS, COMBINED WITH CLIMATE SHOCKS, AND RISING COSTS OF FOOD, 2023 WILL BE AN IMPORTANT YEAR FOR TURNING THE CORNER AND GETTING BACK ON TRACK WHILE ELEVATING HEALTHY AND DIVERSIFIED DIETS THAT ARE SUSTAINABLE FOR PEOPLE AND THE PLANET.”

RASPOUTINE Q&A WITH THE CO-FOUNDERS OF

Dubbed as the secret meeting place for the privileged, Parisian hotspot RASPOUTINE makes a home in DIFC. Co-founders Alexander Ghislain E. and Logan Maggio spoke with us about the iconic brand’s launch in the UAE and their expectations for the venue.

How did you conceptualise RASPOUTINE?

Alexander Ghislain E.:

RASPOUTINE was conceptualised a long time before us, back in 1965, and has since been a highly desirable destination in the international party scene. RASPOUTINE is a Russian cabaret. This theatrical scenery is the fruit of the extravagant imagination of the artist Erté. The venue is the weekend meetup spot for the privileged. With the brand extending its presence to Los Angeles, Miami, and now Dubai, guests can expect the same legendary look and feel when they step inside the doors. RASPOUTINE Dubai is an exclusive restaurant and club which will deliver an opulent dinnerand-party experience in a theatrical atmosphere. It’s a private club experience without a membership card, a secretive place with a signature deep house soundtrack.

What is the magic formula behind the brand that makes each of its locations so successful?

Logan Maggio:

I believe that all markets are different, and we have one brand, RASPOUTINE that holds the same standards globally, be it in Europe, USA, and now in the Middle East. We start from ground zero each time. It can be challenging to find your target demographic, and your first regular clients — but once they spread the word, the clientele grows quickly. It’s all about the work, timing and team we have in each location.

RASPOUTINE’s strict door policy is the key to success — the art of being able to make the right clientele selection. At the same time, it’s important to know who should sit next to whom. We want to create an environment where everyone meshes perfectly together. RASPOUTINE is an exclusive and intimate place. At the heart of the brand's DNA is the music, providing an unmistakable background to the chic and sensual evenings. Our music and vibe set the scene while setting us apart. Our talented international resident DJs deliver an exhilarating deep house that is polished and sharp. That’s the signature of RASPOUTINE.

Why did you think this concept would work in Dubai?

Alexander Ghislain E.:

RASPOUTINE Paris has been entertaining the world’s crème de la crème since it opened its doors in Paris’ 8th arrondissement in 1965 as a nightclub. RASPOUTINE Dubai operates as

a dinner-and-party venue presenting guests with an opportunity to revel in the delights of a meticulously curated menu embracing the best of contemporary Parisian cuisine with a unique Russian touch. When the lights go down after midnight, RASPOUTINE Dubai transforms from a restaurant into a nightclub destination reminiscent of Paris and LA.

How would you describe Dubai’s nightlife scene in comparison to the rest of the world?

Alexander Ghislain E.:

For over a decade, Dubai has attracted some of the most influential hospitality and lifestyle brands in the world.

RASPOUTINE’s affluent resident demographic, coupled with Dubai’s global crowd of jet setters and aficionados of taste have raised the standards and make Dubai an incredibly exciting market to be included in. We consider it a challenge and a privilege to be amongst the top brands in the world

Alexander Ghislain E. & Logan Maggio, Co-founders, RASPOUTINE

in satisfying such discerning palates. DIFC is undoubtedly the most vibrant nightlife destination in Dubai, where fine dining, entertainment, luxury, and contemporary art merge to deliver a truly unique experience. It was very important to us to get the best location possible and then transport the design and decoration synonymous with the original RASPOUTINE in Paris to achieve the same mysterious opulence.

What is the ‘RASPOUTINE’ experience?

Logan Maggio:

There is really nothing like RASPOUTINE in DIFC. When you step inside you enter a mythical place that transports you to the Parisian night in a setting evoking a feel of a red Russian cabaret where the eye is captivated by details: paintings, stained glass windows, embroidered fabrics, and antique chandeliers. RASPOUTINE is a new nightlife destination that resonates with the pace of the city and elevates its energy, whilst offering a hedonistic escape.

Tell us about opening night?

Alexander Ghislain E.: RASPOUTINE Dubai is an exclusive restaurant and club with an opulent dinner-and-party experience, in a theatrical atmosphere. It’s a private club experience without a membership card, a secretive place with signature deep house music. lA So, when we had the opening party, the guest list represented the same ethos, with a select and exclusive mix of guests from different fields including art, fashion, jewelry, finance, hospitality, media, and people of influence.

How has the city responded to RASPOUTINE?

Logan Maggio:

I would say very well. We acknowledge that we have a lot of regular guests and discerning aficionados that frequent RASPOUTINE Dubai, and so in that light we will be regularly updating our menu offer and introducing new dishes every 2-3 months as well as bring the right DJs for guests to dance

the night away. At the heart of the brand's DNA is the music, providing an unmistakable background to the chic and sensual evenings. Our music and vibe set the scene while setting us apart. Our international resident DJs deliver an exhilarating deep house experience that is polished and sharp. That’s the signature of RASPOUTINE. We focus on delivering quality throughout the night and we can say that Dubai like Miami, LA and Paris appreciate this a lot.

What are your aspirations for the brand in the Middle East?

Alexander Ghislain E.:

We know our guests are world travelers and we can offer them the same unsurpassed experience wherever they find our venues around the world. Dubai is a true global hotspot, and we chose the right time to open here. RASPOUTINE in Dubai will be a hotspot for many years ahead. International brands are expanding to other destinations in Europe, the Middle East, and the USA.

Q&A WITH THE CO-FOUNDERS OF RASPOUTINE

KSA AWARDS 2023 in Hospitality LEADERS

WINNERS UNVEILED

THE PRESTIGIOUS HOSPITALITY AWARDS DEBUTS IN THE KINGDOM OF SAUDI ARABIA

With all the ambitious plans and projects underway and on track to achieve the goals of Vision 2030 - we were proud and thrilled to be hosting the Leaders in Hospitality Awards for the very first time in the beautiful Kingdom of Saudi Arabia. The country is full of incredible opportunity, innovation, and vision. On this spectacular night, we honoured some of the most outstanding and vibrant hospitality brands in this region and some of the most hard-working and experienced people within the sector. We added some refreshing new categories to the list and combed through hundreds of nominations from some of the best-performing hotels and F&B brands in the region to bring you the Leaders in Hospitality KSA Awards 2023.

LUXURY HOTEL OF THE YEAR

MANSARD RIYADH

A RADISSON COLLECTION HOTEL

HIGHLY COMMENDED

JW MARRIOTT, RIYADH

SERVICED APARTMENTS OF THE YEAR

MID MARKET HOTEL OF THE YEAR

DARA | DUR HOSPITALITY

RADISSON HOTEL | RIYADH AIRPORT

RESORT OF THE YEAR

BANYAN

TREE | ALULA

HEALTHIEST RESTAURANT

AOK KITCHEN | SAUDI

LEADING HOME-GROWN RESTAURANT

CASUAL DINING RESTAURANT

OPERATION : FALAFEL

FINE DINING RESTAURANT

HIGHLY COMMENDED

JW STEAKHOUSE, JW MARRIOTT RIYADH

BEST MIDDLE EASTERN RESTAURANT

BEST THEMED RESTAURANT

CATCH22

DISRUPTOR OF THE YEAR DELIVERECT

BEST CSR INITIATIVE

LINENS FOR LIVELIHOOD | DUR HOSPITALIT Y

BEST NEWCOMER KAYZO

FOR BEST ITALIAN RESTAURANT

VILLA SIGNOR SASSI

BEST RESTAURANT INTERIOR

BILLIONAIRE RIYADH

HIGHLY COMMENDED

ROKA , RIYADH

FASTEST GROWING HOSPITALITY GROUP

RADISSON HOTEL GROUP

HIGHLY COMMENDED ADVANCED TASTES

LEADER IN FOODSERVICE INNOVATION

JAHEZ

LEADING FOODTECH COMPANY

FOODICS

BEST INDIAN RESTAURANT

MAHARAJA BY VINEET | MOVENPICK HOTEL AL KHOBAR

SUSTAINABLE RESTAURANT OF THE YEAR

HORIZON RESTAURANT | ZAMZAM PULLMAN MADINA

LEADING CAFÉ

JASMIN CAFÉ

MAKKAH HOTEL & TOWERS

HIGHLY COMMENDED

NOOA , ADVANCED TASTES

HOSPITALITY TEAM OF THE YEAR

MAKKAH HOTEL & TOWERS TEAM

HIGHLY COMMENDED

ZAMZAM PULLMAN, MAKKAH TEAM

RISING STAR

ASEEL HUSSAIN BONDAGJY | NEOM HOTEL DEVELOPMENT

HOSPITALITY HEAVYWEIGHT

BASSEL TALAL | RADISSON HOTEL GROUP

HOTEL F&B DIRECTOR OF THE YEAR

MOHAMMED SAMER ALAZAN | DUR HOSPITALITY

LIFETIME ACHIEVEMENT OF THE YEAR

SULTAN AL OTAIBI | DUR HOSPITALITY

ENTREPRENEUR OF THE YEAR

PRINCESS MAHA AL-SAUD | UNIFIED HOSPITALITY COMPANY

GM OF THE YEAR

ANDRE ADEL SAADE | CROWNE PLAZA RIYADH MINHAL

CHEF OF THE YEAR

YASSER JAD PRESIDENT OF THE SAUDI CHEFS ASSOCIATION

HIGHLY COMMENDED

SAYED OSMAN

HASSAN SAAD, MAKKAH HOTEL & TOWERS

PASTRY CHEF OF THE YEAR

ABDELILAH ENNIRRI | EXECUTIVE PASTRY CHEF OF THE ROYAL FAMILY

RESTAURANT MANAGER OF THE YEAR

VIVEK SURENDRAN | UNIFIED HOSPITALITY COMPANY

LEADING HIGH CASUAL DINING RESTAURANT

BLACK TAP | RIYADH

LEADING F&B COMPANY

MODERN FOOD COMPANY

EDITOR’S CHOICE AWARD FOR THE TRAVEL & TOURISM PIONEER

SAUDIA AIRLINES

ONE SOURCE OF THE

Bringing together F&B communities from across the world in Dubai to chart the way forward for this rapidly evolving sector, the 28th edition of Gulfood is set to be 30% larger than the previous years, with over 1,500 exhibitors new to the show this year.

THE GLOBAL FOCAL POINT FOR TRANSFORMATION IN FOOD

MAKING

CREPES WITH CHOCOLATE MOUSSE, FRESH BERRIES AND HONEY GRANOLA CARDAMOM CHOCOLATE TRUFFLES

PREP 30 min COOK 10 min READY IN 60 min

INGREDIENTS

HONEY GRANOLA CARDAMOM CHOCOLATE TRUFFLE

• 100 g NESTLÉ® NIDO

® Milk Powder

• 12 g NESTEA® Vend

MIX Cardamom Pouch

• 20 g NESQUIK®

Chocolate Powder

• 60 g NESTLÉ® Milk

Cream Can

• 40 g NESTLÉ® Cocoa

Hazelnut Spread

• Fitness Granola

Honey Cereal

CREPES MIX

• 75 g Flour all Purpose

• 20 g Icing sugar

• 100 g Eggs

• 185 ml Milk

• 8 g Melted butter

• 7 ml Vanilla Essence

CREPES CHOCOLATE FILLING

• 60 g NESTLÉ® Cocoa

Hazelnut Spread

• 150 g NESTLÉ®

Cream Can

• 80 g NESQUIK®

Chocolate Powder

GARNISH

• 100 g Strawberry fresh

• 40 g Blue berry fresh

• 30 g Raspberry

DIRECTIONS

Honey Granola Cardamom Chocolate Truffle

1. Mix milk powder, Nestea Vend MIX Cardamom and NESTLÉ ® NIDO ® Milk Powder.

2. Add Nestlé® Cream Can and NESTLÉ® Cocoa Hazelnut Spread, mix to form a stiff paste.

3. Slightly crush the Honey granola cereal and add to the mixture, mix, and prepare small balls. Roll a few in the NESQUIK® Chocolate Powder and the rest in the crushed Honey granola cereal.

Crepes Mix

1. Mix flour, icing sugar, eggs, melted butter, milk, and vanilla essence to a smooth batter.

2. Prepare crepes on a nonstick pan and keep aside, cut strawberry into slices.

Crepes Chocolate Filling

1. Mix NESTLÉ® Cocoa Hazelnut Spread with whipped Nestlé® Milk Cream can. Use for filling in the crepes, garnish with fresh sliced berries and finish by adding the Truffles.

Name the ingredient that you couldn’t live without.

SALT is the one ingredient I couldn’t leave without.

Can you give us a glimpse of your career journey so far?

After College I completed a year in a technical course in food and Beverage. My first experience in the kitchen was in one of my Family’s Restaurant in Goa, India. From here I improved my skills and my love for cooking grew. Then I worked for Bogmallo Beach Resort in Goa for some time and later I moved to Dubai to work for

LUIS HENRIQUE DOURADO

SOUS CHEF

RIVA BEACH CLUB PALM

Hilton JLT for 7 years, until I joined Riva for the past 11 years.

What’s your favorite dish to eat and why?

As a vegetarian one of my favourite dishes is Paneer Biryani and South Indian Dishes.

What are you cooking up today? Tell us more about the dish.

Today I am going to make one of my favourite desserts, crepes with chocolate mousse, fresh berries and honey granola cardamom chocolate truffles.

As a chef, what are the top ingredients and products you’re using these days?

I like using products that stand tall and enhance and meet the ever-changing needs of the guests and that help make production easier, like demi glaze, shredded mozzarella. peeled tomatoes cans, and vegan burger patties.

What are some of the most recent important food trends you can tell us about?

Some important trends I have come across are the growing consumption of vegan foods, gluten free and dairy free products.

What would you advise suppliers and foodservice professionals who are

looking to offer their best to the market and meet demand?

Introduce and promote additional products with health concept needs in mind - like gluten free, sugar free, and vegan foods. Also, foods with less additives and preservatives. And products that are quick to prepare with ease and ready to eat on the go packaging.

What is your definition of good food?

Food that is eye catching, aromatic and tasty made with the best ingredients and care and keeping in line with health and nutritional values.

What is your biggest achievement as a chef? Make people happy with the food I prepare and getting acknowledged for that is the best feeling.

If you weren’t a chef, what would you be doing?

I would have been an artist as I love to draw and I am good at it too, have won a few awards for my art.

FIND OUT MORE ABOUT US HERE:

INDIAN NATIONAL, LUIS HAS MORE THAN 19 YEARS OF CULINARY EXPERIENCE, 18 OF WHICH ARE IN THE UAE.

SOUS CHEF LUIS HENRIQUE DOURADO

BUTTER POACHED BLACK COD FISH FILLET, GRILLED BABY GEM, SWEET POTATO FONDANT, AND HORSERADISH VELOUTE

PREP 15 min

INGREDIENTS

VEGETABLE

• 100 g Baby Gem

Lettuce

• 80 g Sweet potato

• 60 g Red cherry tomato

DRY STORE

• 2 g Bay Leaf

• 6 g Peppercorn

• 3 g Fresh thyme

• 20 g Italian Parsley

• 5 g Aflia Cress

• 2 g Salt

COOK 25 min READY IN 40 min

GENERAL STORE

• 102 ml Olive Oil

• 50 g Horseradish

Cream

• 40 g MAGGI® Chicken Bouillon

• 20 g MAGGI® Vegetable Bouillon

SEAFOOD

• 180 g Black Cod Fillet

• 10 g Beluga Caviar

DAIRY

• 60 ml butter unsalted

• 50 ml NESTLÉ® Cream

DIRECTIONS

1. Prepare stock using MAGGI® Chicken Bouillon, add bay leaf and pepper corn, when boiled add butter, simmer then add Black Cod fish fillet till cooked and keep aside.

2. Cut baby gem and lettuce into half portions, add olive oil, seasoning, grill then keep aside.

3. Cut sweet potato into cubes, pan grill all the sides and add stock prepared by MAGGI® Vegetable Bouillon, seasoning, butter and cook in the oven for 12 minutes.

4. Blanch red cherry tomato with the skin off, season and roast for 3 minutes in the oven.

5. Prepare the stock using MAGGI® Chicken Bouillon, sauté shallots, add bay leaf, pepper corn, fresh thyme, chicken bouillon, Nestlé® Cream and horseradish cream, reduce into 2/3, remove bay leaf, thyme and blend, season and keep aside.

6. Blanch parsley add to ice water and pour into a blender with olive oil and seasoning. Blend well, then pass the liquid through a fine strainer to create parsley oil.

7. Place butter poached cod fish, grilled baby gem, sweet potato fondant, cherry tomato on a place, pour horseradish velouté, drizzle parley oil, add a generous portion of caviar on the top, garnished with cress and serve.

My Favourite quote: Trust is earned. One needs to earn trust by working smart and hard, taking responsibility, being honest, and having care, time, and energy.

Can you give us a glimpse of your career journey so far?

This is my 26th year of my culinary journey. I spent 3 years in India, then in 2000 I was part of the opening team of Jumeirah Emirates Towers in Dubai. I also spent time with Hilton Kuwait resort for 4 years, and then travelled back to Dubai to join Hilton Dubai Jumeirah for 5 years, while here I received training from Hilton

THIRUMALAI MURUGAN

EXECUTIVE CHEF MOVENPICK JLT

INDIAN NATIONAL, LUIS HAS MORE THAN 26 YEARS OF CULINARY EXPERIENCE, 20 OF WHICH ARE IN THE UAE.

Parklane London and stepped up as the Executive Chef of Hilton Fujairah Resort in 2011. In 2013 I moved back to Dubai to open the 1st DoubleTree by Hilton Hotel in Al Barsha. I then moved to DoubleTree by Hilton in JBR for 4 years before making the move to Accor Movenpick Jumeirah Lakes Towers and Riva Beach Club, The Palm for just over 3 years and counting.

What’s your favorite dish to eat and why?

Idly and sambar, a very simple steamed rice cake with spiced lentil. It is healthy, taste and serves as a balanced diet with carbs and protein.

What are you cooking up today? Tell us more about the dish.

Today I am making butter poached black cod fish fillet, grilled baby gem, sweet potato fondant, and horseradish veloute. This is one of my favourite dishes – about a decade ago, this dish won me a Gold Medal in the Emirates Salon Culinary competition. It is close to my heart and I always make this for special occasions.

As a chef, what are the top ingredients and products you’re using these days?

It is very important to have the right quality products in the first place. When you have great quality products your

job is only half done, pair with creativity and skill and you can have the perfect dish.

What are some of the most recent important food trends you can tell us about?

I have noticed that lately the health trend is top priority, along with locally produced items, not to forget vegan produces are growing too.

What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?

Suppliers can look into meeting kitchen requirements without reducing quality and drastically increasing prices.

What is your definition of good food?

Good food should reach the heart, it will vary from occasion to occasion and person to person, as long as its makes you happy, is healthy and tasty, and reminds you of good memories, then I would call it good food.

FIND OUT MORE ABOUT US HERE:

FOR HOSPITALITY BRANDS IN THE METAVERSE OPPORTUNITIES

BY

The Metaverse has gone from being a trending buzzword to becoming a more permanent presence in our lives. First made popular in the novel ‘Snow Crash’ by Neal Stephenson, to Facebook rebranding itself to Meta. The rise in popularity, engagement and acceptance of digital worlds or more commonly known as ‘The Metaverse’ is a space where hotel brands must be willing and prepared to adapt and adopt

to as the world around us changes at a record pace. This adoption will enable hotels to stay relevant, reach new customers, as well have a competitive edge within their specific market sectors.

The Metaverse explained

A fully immersive and interactive virtual world that combines augmented reality and virtual reality technology to create a destination cantered around social experiences and interactions in a

digital space. Users are able to participate in these immersive social experiences through the use of an avatar who helps bridge the gap between the digital and the real world.

Once users and their digital avatar step inside these digital realms, they can hang out and chat with friends, explore immersive branded worlds, play video games, and collect unique gems and items to purchase both virtual and real-world items. It’s like Sims but on

‘THE GLOBAL METAVERSE MARKET WAS VALUED AT $41.9 BILLION IN 2020, AND IS PROJECTED TO REACH $1,237.0 BILLION BY 2030, GROWING AT A CAGR OF 40.4% FROM 2021 TO 2030’

OLIVER CORRIN, GLOBAL HEAD OF INTERIOR DESIGN, LATITUDE AGENCY

steroids. Hotels can take advantage of this captive audience by creating highly immersive experiences that enhance their brand in the physical world.

The metaverse and hospitality

With the arrival of the metaverse arrives a new challenge for the hospitality industry to tackle, namely the virtual guest. With the hospitality industry being primarily based on service and the physical reception of guests, it is now

being transformed into an experiencebased industry. Meaning hospitality brands must be up to the challenge to make these experiences just as memorable as the physical ones.

Hotels now have the opportunity to have both a physical and virtual property. The possibilities are truly endless. You could allow potential guests to visit the hotel with an avatar during the booking process; provide virtual reality tours of rooms, experiences, and facilities to give access to virtual rooms to hold meetings or celebrations. These platforms allow hotels to create new opportunities for consumers and travellers to compare products, and engage with their brand.

Virtual hotel experiences

Hotels can take full advantage in using the endless ways in which the metaverse is able to create virtual hotel experiences both for guests and for potential guests. Providing new and impactful ways for people to interact with hotel brands without leaving their homes. Inside these virtual worlds, visitors can compare hotels, attend meetings and conventions, reserve a hotel room or preferred restaurant, take a tour of your facilities or surrounding visitor attractions, even go to museums. This provides a new target group for which to consider creating customised experiences to turn virtual clients into real-life paying clients.

Increasing revenue using the metaverse

What the metaverse is today is not what it will be tomorrow, it is constantly evolving with its potential being infinite. While many argue whether a hotel can effectively implement a meta strategy for long term growth and revenue, here are some currently implemented and hypothetical ways this can be done.

Sales and marketing

This new digital world unlocks many new marketing channels with the potential to reach a much larger audience without the need to invest additional capital, only resources. Hotels can use the latest available technology to reach new potential guests that would have been otherwise difficult to reach.

Sales representatives can even use this channel to search for potential clients, employing new strategies for reaching clients.

Upselling

In the real-world, upselling is a highly powerful marketing technique that helps accomplish revenue objectives. The metaverse is also a great mechanism that hoteliers can use to invite guests to explore different possible experiences, visit different upgraded room options, see different service offerings and products, as well as sample the hotel’s restaurant menus, all of which are great for driving ancillary revenue.

Events and meetings

The one constraint that real-world meetings, events, and conferences share are geography, a result being that not all possible attendees are able to attend. Conference organisers and event planners can capitalise on these digital worlds free of any geographical barriers to create parallel events for networking, seminars, and guided tours. They would be available worldwide, with no need to travel.

This opportunity can be most effective when paired with real-world events and offering to be able to generate additional revenue. An example of this is if you offer VIP gatherings, tours, events or sell tickets to other virtual events that run in parallel. This can provide the opportunity to maximise revenue potential from events and meetings.

A new kind of loyalty program

In recent years, the growth and adoption of loyalty programs within the hospitality industry has been a proven way to keep guests coming back to a hotel. The metaverse opens the possibility to create a new kind of loyalty program. A program where hoteliers can invite their guests to participate in events, activities, and challenges in the metaverse to be eligible for exclusive deals, promotional codes or special rewards that are connected to real-world rewards. This is a great way to give new benefits to loyalty program members while at the same time, encouraging non-members to sign-up for the program.

OPPORTUNITIES FOR HOSPITALITY BRANDS IN THE METAVERSE

Gamification

As we have seen, gaming is the commercial foundation upon which the metaverse has been built. By brands embracing this power, it provides a golden opportunity to engage with a whole new audience. An opportunity that will also reward users for their engagement. A great example of using the power of gaming to increase engagement and brand awareness is Louis Vuitton. Louis Vuitton used the power of NFTs (Non-fundable tokens) and went deeper down the gamification rabbit hole by creating their app ‘Louis - the game’. The app gamified the customer journey by allowing customers/fans to play and win unique branded NFTs. The app has been downloaded more than 2 million times and is a huge success. For hotels, this same strategy could be used to allow guests to play and win a free night stay, a room upgrade or a spa treatment. This could work both for upcoming guests, as well as potential customers who are considering staying at a property.

Exclusive NFT’s

Firstly let’s clearly define what an NFT is. An NFT is a unique blockchain code linked to a digital asset that can be bought, sold, and traded online using either crypto or traditional currency.

One proven way the sale of NFT’s can be utilised by hotel brands is to use the sale of them to finance the creation of real-world hotels with certain types of crypto currencies that are exchangeable in real-life. The virtual hotel/destination could showcase and sell these NFT’s as well as commission future NFT collections in collaboration with emerging digital artists. This

would again be financed through the sale of exclusive NFT collections. The NFT holders would also be able to vote on the location of the new real-world hotel, which creates a getaway for the people, by the people.

The next-generation utility NFTs offer tangible rewards to their owners as we all as hospitality brands. This is done by bridging the gap between the real world and virtual world, with the NFT holders being able to use them to redeem real world stays and upgrades. One truly unique feature of an NFT is that they can be continuously surprised and rewarded and with free priority access, upgrades, exclusive events, and smart digital tickets that cannot be counterfeited due to them using uncrackable blockchain technology.

Final thoughts

Even though there is a lot of scepticism and negativity around these new technologies, this is all part of the process, just like the internet and mobile phones. To begin with, many and most people doubted them and considered them to be merely gimmicks with the general consumers being unwilling to adopt them into their daily lives. As we have seen this was not the case and even though the metaverse is still in its early years, many brands are doubling down, Gucci for example has created a permanent location in Roblox which has been a huge success. Only time will truly tell but hotel brands will have to think in 10 years’ time, did they really miss out on an opportunity to create an entirely new revenue stream and take a huge leap towards future proofing their brand. I believe it is essential for

hospitality brands to position themselves in the right space at the right time, enabling them to take a leading stance in the future of hospitality and the future of customer experiences.

1. Estimate the costs of implementing metaverse technology and establish a metaverse marketing budget. Analyse the costs of adding tech to public spaces, in guest rooms, or hotelwide.

2. Set a goal to beat your competitors by becoming the first metaverse hotel in your comp set or region.

3. Discuss transient travel and group marketing opportunities for your hotel in the metaverse. Create personalised and targeted metaverse experiences for different market segments.

4. Determine your hotel’s most profitable add-ons and upsell opportunities: room upgrades, purchasable amenities, service packages, additional points packages, etc.

5. Identify three top revenue objectives the metaverse can help your hotel accomplish.

6. Create NFTs or virtual passport stamps for current and prospective guests to collect.

7. Engage with hotel guests and communicate important information via a virtual itinerary. Guests can pay your hotel a virtual visit to view a calendar of local events, weather notifications, traffic pattern changes, limited time offers, and more.

8. Utilise the metaverse as a unique alternative to hotel mobile check-ins. In addition to reducing long lines at the front desk and making the check-in process more efficient, the metaverse creates an additional touchless check-in option for hotels.

9. Encourage guests to collect virtual keepsakes from their travels to store in the metaverse.

10. Develop a “play-to-earn” style hotel customer loyalty program that allows consumers to earn rewards for completing activities in the metaverse. By virtually visiting different areas of the hotel or by participating in branded metaverse challenges members can receive access to exclusive coupons, offers, and promotional codes.

10 things to consider before entering the metaverse

id you know that a recently implemented EU law means that frozen, dried and pulverised crickets can now be used as ingredients in food and that in Ger-

Dmany and Austria, insects can already be found as ingredients in supermarket pasta? Before you roll your eyes in disgust, consider that, for many years, insects have been a traditional food in many diets and an insect-inclusive diet is said to be very environmentally friendly. In Thailand, the country which cur-

I’M NOT EATING THAT! INSECTS AND LAB-GROWN MEAT

BY MARTIN KUBLER, CHIEF SLOTH AT

rently produces the largest number of farmed insects, farming crickets produces half as much CO2 and uses 25 percent less water than raising chickens. I don’t know about you - I’m all for being environmentally friendly and sustainable, but I draw the line at insects. Food trends are fickle, though, and much like 2023 is the year of the non-alcoholic spirits, I fear that we’re gearing up to 2024 being the year of edible insects. Think whole insects, insect flour, and insect-based snacks and bars - high in protein, vitamins, and minerals, and with a low environmental impact compared to traditional livestock farming – the products will essentially market itself.

Would you eat insects?

I’m lucky that, as a plantbased eater, the question doesn’t arise for me, because while insects may not be classified as animals, they’re also certainly not plants. If you’re part of the “no insects” camp, how about another new food conundrum, lab-grown meat? Lab-grown meat, also known as cultured meat, cell-based meat or clean meat, is a new type of food that is produced through tissue engineering.

GLUTTONOUS

HORECA CONSULTING WITH ATTITUDE

It involves the use of animal cells to grow meat in a laboratory setting, bypassing the need for animal slaughter. Lab-grown meat is not only more sustainable and ethical than traditional livestock farming, it also has the potential to reduce the environmental footprint of meat production and improve food security by providing an alternative source of protein.

I find lab-grown meat much more of a struggle, mentally, than insects. It looks like meat, it feels like meat, but is it meat? I think many people struggle with the answer to this question, which is one of the reasons why, despite the potential benefits of the product, it is still not widely adopted by consumers. Another reason is, of course, cost. When the first lab-grown burger was served in London in 2013, it cost approximately USD $330,000 to create. Today, the cost is closer to USD 9 – considerably cheaper, but still more than your average burger joint burger.

I’m certain that, with more research and development, new food trends like insects and cultured meat will become mainstream in the coming years. Even today, many companies are already investing heavily in

THE

SLOTH,

Lab-grown meat, also known as cultured meat, cell-based meat or clean meat, is a new type of food that is produced through tissue engineering

both areas, but struggle to sell the idea to consumers. Food scientists and insects and clean meat marketers could perhaps take heart from my grandfather’s first encounter with pizza.

You see, my grandparents lived in a little town which, for the longest time, was by-passed by the post-war marvels otherwise enjoyed in other parts of Germany. It wasn’t until the late 1970s or early 1980s that a pizzeria opened in the town and I remember that, with considerable convincing, my parents and I persuaded my grandparents to join them for a pizza dinner. My grandmother was a passionate and very good cook, so dining-out was anyway a rare occurrence reserved for birthdays and other special occasions and somehow visiting a pizzeria on a weekday evening without a special reason felt strange. Add to that the shape of the dish, the décor or the res-

taurant, and the general unfamiliarity with “food from aboard” and the pizza pies had to break through a lot of psychological barriers that evening. Break through, they did, however, so much so that my grandmother added pizza to the selection of dishes she would make regularly at home.

For that reason, I’m not overly worried about the impact of new food trends on our industry – people will accept them if they’re tasty, conveni-

ent, priced right, safe, and served professionally. Tasty, safe, and served professionally – that’s what we do. Priced right? Well, it’ll be a matter of time plus the effects of climate change driving up the prices of other food products or ingredients until cricket tacos or 3D-printed lab-grown steaks are the stars of our menus. Mind you – having your steak printed in front of you? That’s got to be worthy of a surcharge for sheer convenience.

“IT WASN’T UNTIL THE LATE 1970S OR EARLY 1980S THAT A PIZZERIA OPENED IN THE TOWN AND I REMEMBER THAT, WITH CONSIDERABLE CONVINCING, MY PARENTS AND I PERSUADED MY GRANDPARENTS TO JOIN THEM FOR A PIZZA DINNER."

THE INSEPARABLES SERVICE AND HOSPITALITY

BY MARVIN ALBALLI, HEAD OF OPERATIONS FRANCHISE GLOBAL BRANDSINTERNATIONAL DIVISION

In the restaurant industry, foodservice professionals often refer to both service and hospitality as “guest service” but there is a fundamental difference between the two.

Understanding the difference and embedding the principles of both in your team’s mindset can take your guest experience to new heights.

Service is a function while hospitality is a feeling. Let me explain – when a waiter brings dishes from the pass and places it on a guest’s table that is service, but how the server welcomes guests, smiles, remembers their names, their favorite food and making them feel valued; now that is hospitality.

You can get service from any service provider such as banks, supermarkets, clothing stores, car repair shops and even from ATM machines. However, experiencing hospitality is possible through friendliness, positive vibes, a cheerful/welcoming attitude, and good energy.

In the training that I provide to hotels and restaurants, I always separate both

topics, when it comes to service. Some of the functions/ topics that I focus on are:

> Pace of service - not rushed or slow

> Order accuracy

> Menu knowledge

> Remembering what was ordered by whom

> Key service steps

But when I am coaching the team on hospitality, I focus on behavioral elements, such as:

> A cheerful smile

> Going above and beyond

> Anticipating guests’ needs

> Personalizing the experience

> WOWing them

Some mistakenly think service is about having a servile attitude by treating the guest as superior to you. In reality, it is about leading your guests to a phenomenal experience and making suggestions and recommendations while remaining humble and kind. Feeling inferior to your guests because of income level, and/or their job title or because of their training makes food servers passive order takers and not experience makers. The latter is what creates loyalty, builds

guest’s trust and drives repeat visits. Leading the guest to a great experience is about taking command of your table, making the best food and drinks recommendations, while remaining polite and genuinely friendly.

Excellent service and hospitality require both technical and social skills to recognize, anticipate, and meet guests’ needs. The shortest way to generate significant sales is to cultivate happy guests who come back often!

Here are some of the key contributors to great service and hospitality: Team empowerment: No manager can lead alone; empowering your team to solve guests’ problems or accept certain requests is key. If, for example, a guest needs to change his/her table, a manager approval shouldn’t be required, just a simple coordination step with the reservation team, and if a guest says “my soup is cold” food servers should be able to communicate with the kitchen and replace the dish without having to wait for the manager’s approval yet again. Menu knowledge: This is the cornerstone of great service. Food servers must know all the ingredients and the allergens in case guests have questions. Vast menu knowledge is critical be able to recommend the right dishes. Unfortunately, I find this lacking at many restaurants including well-respected celebrity chef restaurants. Knowledge builds confidence and confident food servers deliver superior experiences. Remembering regulars and their previous requests: This is part of personalization and showing we care. If a guest visits your restaurant three times a week and always orders Caesar salad, no croutons, every food server

on your team should know this and avoid asking the same questions again. Letting guests know that we are aware of their preferences is a perfect demonstration of “we care” attitude.

I would like to add to the points above, understanding your brand positioning is key. Band positioning in brief is your unique value, marketing strategy, the category you play in such as fine dining, casual dining or fast food and the image, look and feel you want your guests to experience and perceive. For example, we often find fresh graduates from hospitality schools trying to deliver classic French service at a casual dining restaurant, hence explaining your brand positioning must be part of the orientation and onboarding training.

And lastly, being a hospitality and service role-model – as an owner, manager, supervisor, or trainer, if you avoid welcoming guests, if you shy away from table visits, avoid handling guests’ complaints, and if you charge guests down to the nickel for every menu modifications and refuse to acknowledge service mistakes, discount late food or remove wrong orders from the guests bill; your team will pick up on these behaviors and act just like you. In other words, whatever you accept or reject when it comes to hospitality and service becomes the norm and the unspoken policy at your restaurant. So, leading by example, practicing what you preach, not just talking about it in shift briefings, is key.

I will end with this, how you make people feel will always be remembered. Build a DNA of personalised service and unparalleled hospitality and your restaurant will become unstoppable.