HOTEL & CATERING NEWS MIDDLE EAST JANUARY 2023 ISSUE

A slice of paradise off the beaten path

BEST KEPT SECRET

20

THE BUSINESS OF FAN ZONES

HILTON JBR’S THE BEACH STADIUM SCORES

DURING THE WORLD CUP

The 2022 World Cup created a great legacy for the Middle East region and beyond. The hospitality sector was among the top benefiters of this global sporting event

22

F&B FOCUS

FINDING THE SWEET SPOT Spot, a place that joins together food truck owners, landowners, renters, and hungry customers 24

VEGANUARY

CATCHING UP WITH SWEET EARTH Chef-inspired and flavourful plant-based brand SWEET EARTH® talks to us about their journey in the market thus far, where they are heading, and what the future of meat alternatives has in store

25

TRAVEL AND TOURISM CREATING COMMUNITY THROUGH TRAVEL

When we travel away from our home, it often feels as if we are leaving our community of family and loved ones behind

26

CHAIN OF THE MONTH WELCOME TO MANSARD RIYADH A RADISSON COLLECTION HOTEL

In 2022 the Radisson Collection amplified its presence in Saudi Arabia with the opening of a second hotel in Riyadh

28

GM FOCUS LAID-BACK RELIEF FROM THE CITY LIFE

Abdel Rahman Abdelshafi, General Manager of Fairmont Fujairah says that Fujairah’s hospitality scene is known for the seclusion and tranquillity of its beaches, and the gorgeous locations that offer scuba diving and snorkelling

38

SUSTAINABILITY

SAMBAZON A STORY OF DISCOVERY, INTEGRITY, AND PRESERVATION

SAMBAZON is a company that produces a variety of products made from Amazonian superfruit, açai. The

company was founded in 2000 by Ryan Black in response to the demand for sustainably grown and organic products

42

IN THE MIX

EMBRACING A SPIRIT-FREE SPIRIT Non-alcoholic drinks are no longer reserved for Dry January seasons or for people that do not consume alcohol

50

TECH AND INNOVATION WHY RESTAURANTS NEED A DIGITALISED APPROACH TO ORDERING FRESH PRODUCE

As part of the UAE’s efforts to diversify away from an oil economy, the country has figuratively put its eggs into many baskets - one of which is Food Technology

52

POINT OF VIEW TO AI OR NOT AI?

Technology and, especially digital technology, is a curious thing

54

MOVERS AND SHAKERS ZEL, THE NEW LIFESTYLE HOTEL BRAND

Meliá Hotels International and tennis player Rafael Nadal create a new lifestyle hotel brand

Hotel&Catering NEWS Middle East

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It’s the first day of a new year, and it feels like the perfect time to reflect and be intentional about the next 365 days. 2022 brought many great stories, concepts, ideas, events, people, and opportunities. It was a big year for hospitality, and without putting too much pressure on what lies ahead, 2023 has big shoes to fill, and I am optimistic that it will rise to the occasion. We have some interesting features lined up in this issue. In the spirit of Veganuary – the annual event that encourages people to try a vegan lifestyle for the month of January to raise awareness about the benefits of a plant-based diet, we caught up with SWEET EARTH to discuss what the future of meat alternatives has in store. We also visit Hilton JBR’s Director of Operations to talk about the success of their fan zone during the world cup, SAMBAZON CEO takes us back to the

Amazon in 1999 when he discovered açaí for the first time, we sit down with the Founder of SPOT to discuss the potential of the food truck industry and how their new app is going to level up the food truck and drive-thru culture within and outside the GCC. And we also take a trip through the UAE, discovering hidden gems and best-kept secrets - Al Zorah is a coastal suburb of Ajman, home to a variety of flora and fauna, and the perfect destination for nature lovers and outdoor enthusiasts. The development includes a range of recreational facilities and amenities, including a nature reserve, mangrove forest, golf course, a marina, and a beach club. The development of Al Zorah has had a positive impact on the hospitality industry in Ajman, by attracting exclusive luxury hotels and resorts to the area, such as The Oberoi Beach Resort, Al Zorah. Antonino Cardillo, General Manager of The Oberoi Beach Resort, Al Zorah gives us an insider perspective into this private paradise he gets to call home. We hope you enjoy this issue, and Happy New Year!

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

Seymone Leigh Moodley seymonemoodley

UAE’S FIRST NH COLLECTION HOTEL TO OPEN ON PALM JUMEIRAH IN FEBRUARY

UAE-headquartered upscale real estate developer, Seven Tides, has confirmed that the Emirates’ first NH Collection hotel will open its doors to the public in February 2023.

NH Collection Dubai The Palm is a 533-key property located on Seven Tides’ Seven Palm development – a two-tower complex that overlooks the lagoon of Dubai’s world-famous Palm Jumeirah.

Operated by Minor Hotels and adjacent to Seven Palm Residences, the tower housing NH Collection Dubai The Palm will offer a diverse range of high-end accommodation, amenities and food and beverage venues to guests, residents and visitors.

Ghanim Bin Sulayem, Operations Director, Seven Tides: “This project will deliver exceptional guest experiences, including spectacular views of the Arabian Gulf and the Dubai skyline, as

well as access to landmarks and attractions across our emirate and beyond. We are confident this complex will add significant value to Dubai’s thriving real estate landscape.

Accor, a world leading hospitality group, announces the opening of the new hotel in Uzbekistan –Mercure Bukhara Old Town. Located in the heart of Bukhara city, the new hotel with its authentic design harmoniously fits into the architectural ensemble of the Old City. The three-story hotel building, constructed in 2022 in line with the latest architectural trends, reflects the history and cultural heritage of Uzbekistan –highlighting the Mercure brand promise, Locally Inspired.

With its superb location at the heart of the Old Town, impressive design and authentic atmosphere, Mercure Bukhara Old Town to be highly appreciated by locals and travellers from all over the world.

MERCURE BUKHARA OLD TOWN OPENS IN UZBEKISTAN

Pickl, the multi-awardwinning UAE-born burger brand known for its delicious, handcrafted burgers and friendly atmosphere, is delighted to announce the expansion of its operations into RAK and Sharjah.

Founded by Steve Flawith and Nabil Al Rantisi, Pickl launched in Dubai in 2019 and has rapidly grown, with 12 locations currently operating across the UAE. The beloved burger joint was also ranked fourth globally in the ‘Deliveroo 100 Report’, a

list comprising of the top-selling dishes that have been ordered most on the platform, globally.

In Ras Al Khaimah, Pickl will open its firstever drive-through location at Lagoon Stop, alongside other F&B options, making it a destination for locals and visitors searching for a bite to eat. The location will feature more than 30 outdoor seats and a menu featuring Pickl's signature burgers and sandos, as well as specials all year long, and will be open every day of the week.

Sharjah foodies delight as the new Five Guys store opens its doors. The store will be the brand’s fifth to launch this year and 13th in total, adding to the brand’s diverse locations.

Located in Misk 1, Aljada, an urban environment where living, working, entertainment and shopping all come together to provide a thriving destination for city dwellers, the new Five Guys Sharjah store will also include home delivery through Deliveroo. Recently voted the UAE’s Best Burger at the Deliveroo Restaurant Awards UAE, Five Guys UAE is rapidly expanding across the UAE with 13 locations including the newly opened store at Al Jada in Sharjah, Dubai Hills Mall, Abu Dhabi Marina Mall, Jumeirah Beach Residences, City Walk, Dubai Festival City Mall, Dubai Marina Mall, La Mer, The Dubai Mall, Mirdif City Centre, Nakheel Mall, Palm Jumeirah and Galleria Al Maryah Island, Abu Dhabi, as well as a store that functions as a deliveryonly outlet.

FIVE GUYS OPENS DOORS TO ITS FIRST STORE IN SHARJAH

PICKL LAUNCHES IN SHARJAH AND RAK WITH ITS FIRST-EVER DRIVETHROUGH CONCEPT

Taking the helm at Yas Plaza’s six international hotel brands, Fredrik is bringing with him over 20 years of experience with leisure properties in the UAE region. Prior to his appointment

at Yas Plaza Hotels, he has served as Complex General Manager for Al Habtoor City Hotel Collection and General Manager of Habtoor Grand Resort Autograph Collection, along with his stint as

Regional General Manager of JA Resorts & Hotels for the UAE and Seychelles.

An ambitious and strategic business executive, Fredrik has proven abilities in strategic planning, revenue

management, and project management, improving the efficiency of operations and implementing strategies and policies to optimise profitability.

He is also a driven project leader with extensive preopening, rebranding, and refurbishment experience, leading the rebranding of Al Habtoor City into three different Hilton brands including the first ever luxury branded LXR by Hilton, Habtoor Palace, LXR.

Fadi Akeel was recently appointed as the new General Manager at Jabal Omar Hyatt Regency Makkah, bringing with him more than 23 years of experience in the hospitality industry. He started his career with Hyatt back in 1999 at Grand Hyatt Amman and has ever since moved from Jordan to Azerbaijan, Oman, Kuwait, and Saudi Arabia, gaining extensive experience in hospitality while working in numerous key executive positions at different hotels.

Following the successful opening of the first Hyatt hotel in Kuwait (Hyatt Regency Al Kout Mall), he was able to position the hotel as

the leading 5th hotel in the area catering to the elite international corporate clientele and the local community.

Fadi had the following to say about his new appointment: “I am thrilled to have been selected for this role and to manage one of the largest Hyatt Regency hotels in the area. I look forward to working with the incredible team of Jabal Omar Hyatt Regency Makkah and taking on what seems to be an exciting year ahead. The hotel is strategically positioned to offer high customer service and is only a one-minute walk from Al-Masjid Al-Haram.”

YAS PLAZA HOTELS ANNOUNCES FREDRIK REINISCH AS NEW MANAGING DIRECTOR

NEW GENERAL MANAGER AT JABAL OMAR HYATT REGENCY MAKKAH

FREDRIK IS BRINGING WITH HIM OVER 20 YEARS OF EXPERIENCE WITH LEISURE PROPERTIES IN THE UAE REGION.

THE COVE ROTANA RESORT RECEIVES THE FIRST ISO 21401 CERTIFICATION IN RAS AL KHAIMAH

The Cove Rotana Resort has been recently certified with ISO 21401 for Tourism & Related Services; Sustainability Management System by the Bureau Veritas – this marks The Cove Rotana Resort as the first hotel in Ras Al Khaimah to be

awarded this certification. The Bureau Veritas is a world leader in audit and certification services for ISO 21401. Being the first hotel and resort to receive this certification in the Emirate of Ras al Khaimah; the certification aims to reduce

negative environmental impact, improve community support and contribution, promote sustainable tourism, and maintain sustainable environmental practices and initiatives.

Along with the ISO 21401 certification, The Cove Rotana Resort has also been awarded the EarthCheck Responsible RAK Bronze Achievement for 2022 with the support of Ras Al Khaimah Tourism Development Authority.

EarthCheck is a leading international environmental certification program that helps businesses, communities, and governments understand, manage, and reduce their environmental impacts.

EarthCheck Responsible RAK Bronze Achievement for 2022 - with the support of RAKTDA - aims to monitor the continuous improvement of sustainable practices and tourism initiatives within Ras Al-Khaimah aligned with the Emirate’s strategy of developing the city as a sustainable tourism destination.

FOODICS, the leading cloud-based restaurant technology and payments platform in the MENA region, has signed a strategic partnership with SaveFast, the best-in-class Training Academy accredited both locally and internationally focused on upskilling local communities and getting them ready for the job market.

The partnership was sealed during Saudi Feast 2022, the Kingdom’s most anticipated food event of the season. As part of the alliance, Foodics and SaveFast, through its sister organisation, Hospitality Institute GCC, are also launching in Riyadh a first of its kind in-restaurant simulation training centre in order to boost tech and non-tech skills within the F&B sector.

The unique learning center offers a safe controlled environment, which provides not only theoretical training, but much needed hands-on and simulated training experiences, ranging from F&B customer service to F&B tech, food safety, food waste reduction and much more.

HILTON JBR’S THE BEACH STADIUM SCORES DURING THE WORLD CUP

The 2022 World Cup created a great legacy for the Middle East region and beyond. The hospitality sector was among the top benefiters of this global sporting event. Many hotels and F&B establishments invested heavily on fan zones. If you spent time enjoying some of the matches in Dubai, then you probably visited Hilton JBR’s The Beach Stadium, the largest Football Fan Zone in JBR. We caught up with Simon Bender, Director of Operations at Hilton Dubai Jumeirah to find out if The Beach Stadium scored during this year’s World Cup.

“We started the planning process to set up The Beach Stadium at the start of 2022. This included realising our overall vision, identifying the scope, laying down the critical path, and working continuously towards execution. Many

different personnel from the hotel were involved in the process, including all operational and commercial departments. It was important to brainstorm together, discuss ideas and continuously follow up. This collaborative effort led to what you can see today – the largest Football Fan Zone in JBR.” Says Simon.

In terms of which matches brought the highest capacity in for the venue, Simon said, “Very much like The World Cup itself, we have seen some very unexpected results, which always adds to the excitement of such events. We have welcomed various communities which we would have not anticipated to host in such numbers including Saudi Arabia, Tunisia, and Morocco. The Germany matches also had a strong turnout, despite their short stint in this year’s tournament. We saw a larger number of fans during the Dutch and

English matches, but ultimately the French community has made The Beach Stadium one of their favourite fan zones.”

Simon adds, “Overall, we have witnessed a great mix of Dubai community residents, our regular and in-house guests, and tourists. Since The Beach Stadium, we are looking at a very high return rate which is the best sign of a great atmosphere and service that our team has been providing throughout this competition.”

And in addition to these great services, no football match is complete without a beverage and stadium food, and The Beach Stadium sold over 1 600 burgers and served over 15 000 pints of hops. He adds, “As expected, pints of hops are the highest sold item at our Beach Stadium 2022. Interesting to highlight, is an increased sale of hops and beverages with zero alcohol. This is a beverage revolution that is taking a lead in recent years with Hilton being one of the huge players at the forefront with a 0% range of innovative cocktails, hops, wines and spirts. Wavebreaker has been known to serve one of the best burgers in town, hence it’s no surprise to see over 1,600 signature burgers sold till date. Right from the grill, juicy and perfectly cooked each time - they have been an ultimate choice of our guests and the most sold food item during the entirety of The Beach Stadium.”

“We have worked on various thematic menus for the Beach Stadium. From sharing platters featuring everyone’s favourite bar bites, to serving each nation’s most loved food items on the nights they played. We did not just screen all the action live here at our Beach Stadium, we were competing with the rest of the city in creating one of the best fan zones in Dubai. I am confident to say that we have succeeded in that. Our Regional F&B team had also launched an amazing tool kit with great ideas, which we also took great inspiration from when curating different dishes for guests to enjoy.”

Simon said that they have seen great crowds during all matches and was confident for a sold-out Beach Stadium for the grand finale of the tournament, with more than 1,000 football fans enjoying the live action and the after party. And when we asked him what will happen to The Beach Stadium after the FIFA World Cup, he said, “Following the end of the tournament, Wavebreaker will continue covering all major sports event on multiple screens around the venue, while the Beach Stadium Fan Zone will remain available for special events and bookings until our big return in 2024 for The Euros.”

HILTON JBR’S THE BEACH STADIUM

SIMON BENDER, Director of Operations, HILTON DUBAI JUMEIRAH

“WE DID NOT JUST SCREEN ALL THE ACTION LIVE HERE AT OUR BEACH STADIUM, WE WERE COMPETING WITH THE REST OF THE CITY IN CREATING ONE OF THE BEST FAN ZONES IN DUBAI."

The food truck business has gained popularity in the Middle East in recent years as a way for entrepreneurs to offer a variety of food options to customers.

Food trucks can be found in urban areas, at events and festivals, and at tourist attractions, among other places.

One of the benefits of starting a food truck business in the Middle East is the relatively low start-up costs compared to opening a traditional brick-andmortar restaurant. In addition, food trucks offer flexibility in terms of location and can be moved to different areas depending on demand.

However, starting a food truck business in the Middle East also has its challenges. For example, food truck operators may need to obtain permits and licenses to operate in different municipalities or regions and may need to comply with local food safety regulations. Additionally, the food truck business may also face competition from other food trucks and restaurants and will need to invest in marketing and advertising to stand out. These challenges can be overwhelming for young food truck operators who know how to offer great tasting food but struggle to maintain their business and grow their brand. This is where Spot comes in. Ahmed Al Fahim, CEO and Founder of Spot was a food truck owner himself, having a single food truck that served speciality coffee gave him the insights he needed to fully understand what this market needed to reach it’s potential. “The business of food trucks is fairly a new industry that started in the UAE. There was a lot of hype around it in the beginning. It was less risk and more creativity. It picked up fast and I saw an opportunity that we could capitalise on.” Says Ahmed.

OMAR MOHAMMED HAMDAN ALSHAMSI, Co-founder and CEO, WATERMELON MARKET

The boom of the food truck industry led to traditional F&B brands joining in. We see more and more restaurants and F&B concepts utilising food trucks to position themselves where the traffic is. Similarly, to the idea of cloud kitchens, big brands quickly realised the power of mobile food businesses.

What Ahmed saw in this trend at the time was, community. A spot that housed different food truck entrepreneurs, giving customers options and the convenience of drive-throughs. From its early days at a single food truck park in Abu Dhabi in 2019, Spot has dominated the UAE’s on-thego-dining F&B industry. Today, Spot stands out from the rest of the F&B pack – consistently exceeding guest expectations by delivering variety in local, fresh, and unique menu offerings for street food lovers.

Located at easily accessible and buzzing locations in the vicinity of consumer-friendly areas across Abu Dhabi and Al Ain, Spot has seven locations, hosting over 70 F&B operators.

“Spot is the ecosystem; we create a space and an opportunity. We provide the development of the space, and the products itself are the food trucks. We curate an enhanced experience for the patrons coming in, with the atmosphere, the variety of food, the value for money, and the overall time spent in the space.” Says Ahmed.

In addition to providing a spot for food trucks and patrons to connect, Spot also acts as an incubator for mobile F&B entrepreneurs. When newbies join Spot, Ahmed and his

team support them with more than just a place to park their truck, Spot helps food truck businesses step up their licences, curate their menus and prices, find the right locations, the right customers, and more.

Spot also considers itself as a tech platform. The leading F&B operator in Abu Dhabi has launched a drivethru application to revolutionise on-the-go dining. Customers and food operators at Spot food truck parks can take advantage of the convenient, cost-effective app that charges no fees. Customers can locate their nearest food trucks through an in-app map service, pre-order meals and get them delivered to their cars, providing an efficient alternative to long queues, and waiting times.

Within the ‘Spot- Drive Thru Pickup’ app, users can simultaneously browse options, offers, and order from multiple chains at once, with rewards of up to 20% off at several of the food trucks. While food truck operators can access the free of charge digital platform at a 0% commission rate – an industry first that will reduce pressure for operators in a highly competitive sector. The app is available to download on iOS and Android, and with this app Spot aims to expand across the UAE to a wider community of customers.

When it comes to unlocking a larger pool of food patrons, Ahmed’s focus stretches far beyond just the food trucks in his ecosystem. “We want to reach as many people as possible with our Spot app. We want people to get fair value for their money, collect

rewards, enjoy delicious food, and become part of our family. We think this is just the start of an industry that can grow extremely big within and outside the GCC.” Given Spot’s current track record, it’s safe to assume we will be seeing more food truck parks in the future, so if you’re a budding food truck entrepreneur or a hungry foodie on the go, be sure to look for Spot.

Emirati serial entrepreneur Ahmed Al Fahim is the Founder and CEO of Spot – the leading F&B operator in Abu Dhabi.

Over the last decade, Ahmed has played a variety of roles in his entrepreneurial journey as the founder of startups Mass Events (an events agency), The Rage (an annual flagship event), Scoot Mobility (an Emirati electric scooter mobility sharing company to equip the local community with cost-effective and eco-friendly transport solutions), Shot Specialty Coffee (a premium specialty coffee brand operating across 8 locations in the UAE) and Spot (the leading F&B operator in Abu Dhabi, which provides spaces or ‘spots’ to popular local F&B brands to nurture their business growth).

What sets Ahmed apart is the unique position and perspective he has always maintained, which is grounded in a hardcore innovation with deep roots in communitybased entrepreneurship. His intense creativity and curiosity have always led him to explore disruptive approaches to solve economic and social problems, while empowering SMEs through cost-effective and traffic-driving business solutions.

Ahmed, a Griffith University Alumni through the Bachelor of Business Undergraduate program, holds a degree in Human Resource Management and a post graduate degree in International Affairs from Zayed University, UAE. He has also undertaken an executive certification from the Wharton Business School in Pennsylvania

Catching up with

SWEET EARTH

Chef-inspired and flavourful plant-based brand SWEET EARTH® talks to us about their journey in the market thus far, where they are heading, and what the future of meat alternatives has in store.

Tell us about Sweet Earth’s history within Nestle Professional?

At Nestle, we strive to provide more delicious, nutritious, and sustainable food and beverage items for consumers. The vegan portfolio of Nestle you see today is the result of many years of experience and expertise in plant proteins. It’s part of our commitment to bring great products to everyone, from lifelong vegans and vegetarians to people simply looking to eat more plant-based foods.

How has the texture, taste, and look of vegan meat evolved over time to what it is today?

Our portfolio meets the demands of flavour-forward consumers who want vegan and plant-based foods, especially millennials who want convenient, real food and flexitarians who want more vegetables and plant-based proteins in their diet.

Now with the rise of flexitarian diets, it is becoming more important that the taste and texture of plant-based products mimic meat or chicken. At Nestle, we have an extensive R&D team that is constantly working on improving our plant-based offerings using the latest technologies to meet consumer needs.

Why was it important for you to bring meat-free options to the market?

As global food and beverage leaders we feel responsible for future generations. We believe this is not a trend but a lifestyle change, and this is where the future of food is heading. There are many players in the market and have been for a long-time and it is always exciting for consumers when new brands launch in this new category, it helps to diversify and bring in new products giving them more choices.

A lot of people ask why vegans need products that mimic meat if they are anti-meat – how would you address this question?

This is a very valid point which is why vegans are not our core target audience, we understand that they have made this choice for personal reasons and may not want to eat something that mimics the taste of meat. Instead, we are targeting flexitarians; consumers who are looking to reduce their intake of meat for health or environmental purposes. With this, they can still enjoy the taste and texture but without guilt.

Where do you see veganism going in the future? Veganism is the future. You can already see the impact it has in many categories such as seafood, confectionery, dairy, even amongst personal care products there is a vegan option for almost anything now.

What is Sweet Earth‘s objective with its plant-based products?

Our objective is simple: provide plant-based offerings

that are good for the planet, and good for the body.

What are the challenges of making vegan meats?

The main challenge I would say is getting the texture spot on without the use of artificial ingredients.

What are the biggest misconceptions about veganism?

Boring bland food. I can assure you that with SWEET EARTH®, there is nothing tasteless about our products.

Can you talk about the product range you have, and which are most popular and why?

Our range currently consists of the AWESOME™ Burger, Nuggets, Schnitzel, and Chargrilled pieces. The AWESOME™ Patty is our most popular product purely because of how perfectly it mimics a beef patty, it is also a super versatile product that can be used as a substitute for minced meat and made into dishes like pasta, meatballs, stews, etc. Try it for yourself.

AYÇA KOÇ, Head of Food, NESTLÉ PROFESSIONAL MENA

CREATING COMMUNITY THROUGH TRAVEL

BY Britta Krug, General Manager, Mango House Seychelles

hen we travel away from our home, it often feels as if we are leaving our community of family and loved ones behind. And whilst for many, that’s part of the adventure, living in and building a community are often matters of mindset more than location, with

Wnothing stopping the ability to create communities as you explore new destinations.

At Mango House Seychelles, we consider ourselves the mavericks of island living. Stepping away from the traditional ideas of island travel, usually a place of seclusion and privacy, and welcoming community and togetherness. Whether

it’s for short stay or a longer vacation, when we welcome travellers to our house, we welcome them to join our tribe, enjoy in experiences together and explore the islands and the local way of life.

Travel creates an unparalleled opportunity to connect with others and create a community of like-minded travellers who enjoy the same destinations. In order to create these communities, we need to open our lives to people from cultures across the globe. Sharing a meal together has always been a building block of community across cultures, the best way to bridge cultural gaps and get to know other travellers. At Mango House Seychelles we often see guests creating these new communities, welcoming each other for a sunset cocktail drink at Kokoye or a long lunch at Moutya where conversations flow easily, and new friendships are built.

The very first step in building community is developing an openness to conversation with people you don’t know yet, changing the mindset from "don't talk to strangers" to "get to know someone new". An important step to building community is being willing to meet someone’s eyes, smile, introduce yourself, and exchange stories. That’s why we offer experiences that offer the chance to meet other guests and local artisans of the islands, such as taking part in an art class, learning from our onsite Marine Biologist or hiking through the undisturbed nature of the islands.

While travel enriches our lives and welcomes new experiences, it also has the power to support

the communities we visit and improve their quality of life. Tourists are drawn to culturally vibrant destinations where they can immerse themselves in the local cuisine, music, religious traditions, and history. Characterised by the diverse mix of African, Indian, European, British, and even Arab ethnicities, the spirited culture of the Seychelles is celebrated on every corner of the islands. With the welcoming nature of the Seychellois people, visitors often find themselves welcomed and feeling a sense of belonging on the Island.

If you are seeking to build community in the real world, face to face, it requires a certain amount of disconnectedness and balance between the virtual and the physical worlds. Whilst we must disconnect to build community in the real world, being connected is a wonderful way to maintain relationships and communities once we return home. Remaining connected allows people to continue exploring new destinations or the same and growing your new community, and we often see guests return travelling with new friends who a few months ago were strangers to each other.

Many travellers can relate to this: relationships are formed by shared experience, and adversity on the road become lifelong bonds that stretch across continents. It’s why we invite everyone to find a sense of community and to find their tribe at Mango House Seychelles, whether that’s for a short time, or indeed a lifetime.

MANSARD RIYADH

HOTEL

In 2022 the Radisson Collection amplified its presence in Saudi Arabia with the opening of a second hotel in Riyadh.

Mansard Riyadh, A Radisson Collection Hotel, gets its name from its distinct Mansard roofline, designed as an homage to the signature Parisian Haussmann style of the mid 1800s, and evokes images of the grand buildings which line the fashionable boulevards of Paris. The hotel is ideally located in the northern neighborhood of Ar Rabi, an area that boasts easy access to shopping centers, cafés, and dining options. And just a short distance away is the King Abdullah Financial District, which once opened will be a sustainable financial center with a beautiful mix of public spaces, retail, residential

and commercial buildings. The hotel offers 191 beautifully designed serviced apartments, and duplex villas designed with subtle hints of blue and beige which weave through the hotel's interiors, creating a calming and timeless atmosphere for guests. Corridors are lined with contemporary works by local artist Mishal Saad Alzaid. The striking millwork of the guestroom doors set the scene for the rooms’ modern design featuring contemporary furniture with rich upholstery that give the pieces a sense of timeless elegance.

The understated yet luxurious threebedroom penthouse suite has been stylishly designed with contemporary details, hardwood floors, and elegant fabrics. The penthouse suite consists of a master bedroom with an en-suite

bathroom, three spacious bedrooms, a living area, kitchen, and dining room which seats up to eight guests. Guests can relax in the suite’s whirlpool tub surrounded by marble floors, Italian finishes, and double vanities.

The two floor duplex villas boast up to 230 square meters with fully equipped kitchens, living rooms, powder rooms, and a dining room with a table for six. On the second floor, you will find three spacious and sophisticated bedrooms with en-suite bathrooms. The names of the villas reference the grand squares of Paris, such as Vendôme, Concorde, and Opéra.

Firas Mneimneh, General Manager of Mansard Riyadh, A Radisson Collection Hotel gives us an update on the hotel’s performance to date.

“When we opened our doors back in June 2022, the demand was quite high, but we have been very conservative about our supply to ensure we deliver our promise of exceptional service. As we have rolled along, we have witnessed a gradual increase in occupancy parallel

to our capacity of delivering a truly memorable experience and a warm welcome for all valuable guests. Our food and beverage gained a bigger share of the demand during the world cup. On the contrary, we haven’t witnessed the forecasted demand on rooms.” Says Firas.

The hotel has a distinct look from the outside that gives it an edge on the streets of Riyadh, much of this uniqueness comes from its roof top lines. “The hotel is designed in a classic 17th century European style taking full advantage of our namesake’s distinctive roof top lines, Mansard. The hotel was named after the architect François Mansart who popularised this style roof that featured steep sides and a double pitch, seen boldly displayed throughout our complex.” Firas adds.

In November 2022, Major Food Group (MFG), a luxury hospitality company and the creative force behind some of the world’s most celebrated restaurants, unveiled an outpost of its iconic all-day dining institution Sadelle’s at the Mansard Riyadh, A Radisson Collection Hotel.

The New York-inspired concept, which first opened in downtown Manhattan in 2016, is now open for breakfast, lunch, and dinner.

Sadelle’s introduces Riyadh to its legendary menu of bagel towers, slicedto-order salmon, caviar service, triple-decker sandwiches, extraordinary burgers, meticulously chopped salads, expertly prepared meat, and fish, and many more classics inspired by New York City and executed at the highest level.

Firas adds, “We truly believe that the dining experience is not about hunger, it is about the need to feel welcomed, well taken care of, served with passion, having food cooked with love, spices, aroma, music, and smiles. In principle, it is a journey where every moment matters. Offering diverse food and beverage experiences in partnership with the renowned Major Food Group for three exclusive restaurants sets us one step ahead in the market. Our guests’ dining journey has been carefully crafted and designed to set the momentum, from the warmth you feel the moment you walk through our doors, the genu-

ine and friendly approach of our professional team to the taste of every bite. We seek to evolve our guests dining experience into a living experience to feed both body and soul.”

“Our aspiration is like Mount Tuwaiq, our ambition embraces the sky, and our achievements are above the clouds” as what HRH Prince MBS said. Delivering wonderful experience for our valuable guests, making them feel valued, delivering optimum results for our shareholders, being the most preferred employer for talents to grow within, being active in making the world a better place by being sustainably conscious, contributing to the Saudi 2030 vision of delivering exceptional hospitality service. In simple words to stay the best in class and to stand toe-to-toe with the world’s most renown hotels like Four Seasons Hotel George V, Hôtel de Crillon, Burj al Arab, The Peninsula Bangkok, Raffles Singapore, and many others.” He continues.

The incredible cultural changes and growth opportunities presently occurring in Riyadh now excites Firas most about being in the

Kingdom. He believes that Riyadh will quickly surpass other cities in the region for development and livability, and that these changes will position Riyadh high on the list of most livable cities throughout the world.

He goes on to say, “The strong vision, growing talents, determination, aspiration, and the passion that the Kingdom has ignited in all of us challenges us to go far beyond expectations.

Riyadh has the potential to be positioned amongst the world’s most renown, commercially driven, attractive cities. The city is evolving rapidly with a bold vision under strong leadership, focused on delivering great returns for shareholders with its strong economy position, lifestyle for residents, a hub for leisure and entertainment and constantly striving to deliver high standards of service and products.”

When we asked Firas what’s next, he said, “Conquer the World” and focus on delivering our aspirations. Position the hotel amongst the finest hotels in the Kingdom and deliver optimum results for our guests, colleagues, owners, and company.”

Firas Mneimneh, General Manager, Mansard Riyadh, A Radisson Collection Hotel

LAID-BACK RELIEF FROM THE CITY LIFE

Abdel Rahman Abdelshafi, General Manager of Fairmont Fujairah says that Fujairah’s hospitality scene is known for the seclusion and tranquillity of its beaches, and the gorgeous locations that offer scuba diving and snorkelling. But that’s not all. Rugged mountains, valleys, rivers, oases, and expansive sandy beaches are what set Fujairah apart. Many mineral, hot, and cold springs can be found there too, and Fujairah's climate is milder than that of Abu Dhabi and Dubai because of its easterly location. These are just a few good reasons to explore Fujairah’s hospitality scene. And below are even more reasons to visit the Emirate and the Fairmont Fujairah.

managing all areas of the

operations, including adopting organisational procedures for all divisions and providing strategic direction to realise Accor's mission. He began his work in the hotel industry more than 20 years ago after completing his schooling at Cairo's Suez Canal University. Abdel was promoted to his current post in 2021 from his most recent one as Director of Operations at Fairmont Fujairah Beach Resort. During this period, he was responsible for improving the hotel's performance and operational quality. He oversaw several enhancements and activations to optimise the resort's dining, leisure, and entertainment options. To further enhance the guest experience and uphold the high standard of service required at Fairmont Hotels and Resorts, he has also worked on reorganising and modernising all the F&B facilities in accordance with the plans for room renovations.

“I enjoy interacting with individuals from diverse cultures, and hospitality is the creative sector of the economy. You create a product and adorn it with hospitality touches, which is what inspired me to

Abdel Rahman Abdelshafi is in charge of

Fairmont Fujairah's

pursue a career in hospitality. I started with academic hotel management studies for 4 years and summer internships in various international chains every year. I worked in all hotel departments to practice what I was learning, including food and beverage, housekeeping, sales and revenue, kitchen, and front desk, which was helpful for the development of my career path.” Says Abdel.

He also adds that, “In a hotel you are an ambassador for the community and organisation you work for, making someone’s day better and more exciting every day because each time you travel to another country there is always a new way to enhance the experience.”

This focus on community stretches far beyond Abdel’s work life, when he isn’t at the hotel, he takes pleasure in giving back to the community, taking part in outings, brainstorming sessions, and general chit-chat away from the office. He also enjoys a good scientific or psychology book.

Fairmont Fujairah is an idyllic luxury beach resort in the United Arab Emirates.

Nestled amongst the hidden valleys of the majestic Al Hajar Mountains. It lies along the coastal region of Dibba, the second largest town in the emirate of Fujairah. Set against a dramatic backdrop of rugged terrain. Travellers can

expect to discover a destination lauded for its natural beauty, with archaeological and heritage sites all within easy accessibility from the resort.

“To maintain our competitive edge, we make it a point to consistently go above and beyond the expectations of our guests by utilising daily engagement strategies to address their unique needs while they are staying with us and prior to their departure. Our team members are well-equipped to go above and beyond without needing to seek routine approval, giving them the freedom to please every guest right away. They are also free to engage in a variety of day and night-time activities for adults and children that are carried out by a professional animation team on a round-the-clock basis.”

Fairmont Fujairah Beach Resort boasts the UAE’s first destination beach club concept of its kind. Spanning over 2 600 sq. m., Lava Beach Club features 840 sq. m. free-form pool tiled to represent flowing lava in vivid hues of orange and yellow. Presenting a uniquely inspired portfolio of six outlets, each one invites its guests to experience something a little different, especially the hotel’s signature restaurant – The Copper Lobster: boasting the freshest seafood as well as catch-ofthe-day dishes in a gastro bar setting. A modern interpretation of luxury

infused with Arabesque design and furnishings, each room and suite are fitted with a private al fresco balcony where you can take in views of the ocean or the marina. For visitors looking for family breaks and leisure travellers looking for the perfect escape, Fujairah is known for its laid-back relief from the bustle of city life.

According to Abdel during the World Cup staycations were impacted by the tournament as tourists coming into Fujairah decided to change their plans and go to Qatar instead to watch the games, which had an adverse effect particularly on the European markets.

He also adds that “Being far from the airports is the biggest obstacle in Dibba, necessitating the establishment of numerous promotions and offers in addition to providing airport pick-up and drop-off services.”

Despite these obstacles, Abdel delights in getting to work in the Emirate of Fujairah and says that it is a relatively peaceful vacation spot that is particularly appealing to snorkelling and diving enthusiasts.

Abdel Rahman Abdelshafi, General Manager, Fairmont Fujairah

BEST KEPT SECRET THE UAE’S

A slice of paradise off the beaten path

BY SEYMONE L MOODLEY

The drive is short, but the journey feels like you’ve travelled between continents. Located in the north of Dubai, is the UAE’s best kept secret to those that have been and choose not to share, and a hidden paradise waiting to be discovered by those that have not. Once you reach your destination, you’ll feel like you’ve entered into an alternate universe, your shoulders automatically drop, your breathing slows down, and your mind and body connect. You can literally hear a pin drop. Surrounded by one million square metres of protected mangroves, with striking white sand beaches and lagoons that capture your attention, around sixty different species of birds, a fish nursery and offshore coral, you have arrived at The Oberoi Beach Resort, Al Zorah.

The drive is short, but the journey feels like you’ve travelled between continents. Located in the north of Dubai, is the UAE’s best kept secret to those that have been and choose not to share, and a hidden paradise waiting to be discovered by those that have not. Once you reach your destination, you’ll feel like you’ve entered into an alternate universe, your shoulders automatically drop, your breathing slows down, and your mind and body connect. You can literally hear a pin drop. Surrounded by one million square metres of protected mangroves, with striking white sand beaches and lagoons that capture your attention, around sixty different species of birds, a fish nursery and offshore coral, you have arrived at The Oberoi Beach Resort, Al Zorah.

A luxury five-star resort located in the emirate of Ajman, a city that is often overlooked by travellers in favour of more well-known destinations in the UAE, but one with much to offer.

Al Zorah is a coastal suburb of Ajman, home to a variety of flora and fauna, and the perfect destination for nature lovers and outdoor enthusiasts. The development includes a range of recreational facilities and amenities, including a nature reserve, mangrove forest, golf course, a marina, and a beach club. The development of Al Zorah has had a positive impact on the hospitality industry in Ajman, by attracting exclusive luxury hotels and resorts to the area, such as The Oberoi Beach Resort, Al Zorah. In addition to luxury hotels, Al Zorah also has several serviced apartments and vacation rentals, which provide guests with more space and privacy. These rentals are best

suited for families and groups of friends who are looking for a more homely experience.

Ajman has a lot to offer travellers who are looking for a more authentic and off the beaten path experience. And The Oberoi Beach Resort, Al Zorah is a slice of paradise thoughtfully designed as a retreat where you can switch off and soak up the sophisticated contemporary architecture, a Jack Nicklaus designed championship golf course, wide open spaces, and panoramic ocean vistas.

Superlative accommodation, international cuisines that focus on healthy and delicious combinations, personalised spa treatments and therapies, exciting water sports and secluded beachside dining are all tied together with attentive and intuitive service at every touch point.

The resort’s 56 rooms and 33 suites and villas, including both two and threebedroom private villas with 24-hour private butler service, are flooded with natural light and divine garden and sea views. Each of the rooms and suites offers private terraces, while the villas feature temperature controlled, private pools. The interior design is sophisticated and elegant, conceived in white with touches of teal, chartreuse, blue, green, and red. Patterned wall tiles in the rooms and dining areas add a playful touch to the elegant design. You can enjoy a private garden barbecue, relax on the terrace, take advantage of the resort’s personalised in-room services, listen to the birds, gaze at the stars, or hear the waves lapping the nearby shore. Everything about this highend resort experience is intentionally, from the design, colours, and quiet spaces to the soft and tranquil tone of voice from each staff member.

“I’VE HAD A PASSION FOR HOSPITALITY FROM A VERY YOUNG AGE. MY JOURNEY WITH HOTELS BEGAN AT THE EARLY AGE OF 20. HAVING TRAVELLED AROUND THE WORLD, I WAS IMPRESSED WITH THE INDUSTRY, AND I DECIDED TO MAKE MY MARK IN IT."

And despite the resort celebrating its 5th year anniversary in 2022, The Oberoi Beach Resort, Al Zorah remains one of the UAE’s best kept secrets, a title the team behind this brand work hard for and are proud of.

Antonino Cardillo, General Manager of The Oberoi Beach Resort, Al Zorah gives us an insider perspective into this private paradise he gets to call home.

“I’ve had a passion for hospitality from a very young age. My journey with hotels began at the early age of 20. Having travelled around the world, I was impressed with the industry, and I decided to make my mark in it. Today, I am proud to be part of The Oberoi Beach Resort Al Zorah where we provide heart felt, intuitive service led by our dynamic team of enthusiastic professionals, complemented by exquisite architecture and culinary experiences.”

Antonino describes The Oberoi Beach Resort Al Zorah as a refined coastal destination and any nature lover’s paradise. Designed by the famous Italian architect Piero Lissoni and surrounded by 247 acres of rich ecological wetland, the hotel

boasts a modern, sophisticated design set within natural mangroves and caressed by the gentle sea breeze, where life can be lived in harmony with nature.

When we touched on the impact of the resort on Al Zorah Ajman’s tourism sector, Antonino said, “The resort contributes to Al

Zorah Ajman’s tourism sector by providing a unique luxury destination, attracting global travellers, and discerning guests. The sustainable practices carried out by the resort contribute to reducing the area’s carbon footprint. The recognition of the destination detailed by Oberoi Hotels & Resorts and The Al Zorah Development Private

Company which are synonymous with providing unforgettable experiences, boosts the overall reputation of the region.”

A big part of the resort’s essence is its ability to create and maintain complete privacy and serenity. The resort has 89 keys spread over 23 hectares designed solely to ensure the privacy of its guests. Each of the rooms have a spacious design with the leading category starting at over 80 square metres which lends itself to the exclusivity of the resort. All the rooms feature a private balcony, while the villas and suites offer wide terraces and temperature controlled private pools. Guests can choose from mangroves, gardens, or ocean views to soak up the resort’s spectacular 360 views, while nestled in secrecy. The foliage that provides these scenic views add to the concealment of the accommodation

ANTONINO CARDILLO, General Manager, THE OBEROI BEACH RESORT, AL ZORAH

with uninterrupted natural light.

The Oberoi Beach Resort, Al Zorah is just steps away from 500 metres of private white sand ocean exclusively for resort guests.

The resort attracts discerning, well-travelled clientele, from all over the globe that are patrons of the heart felt Oberoi service and exquisite, luxurious product that the brand is known for. It is a luxury coastal destination to leisure travellers as well as a private, scenic location to host meetings, conferences, and events. The average room occupancy rate of The Oberoi Beach Resort, Al Zorah is 70% throughout the year. The peak season of resort runs from the 01st of October

until the 15th of May, and most of its guests travel from the UK, Germany, and Europe.

Dining at The Oberoi Beach Resort, Al Zorah

Aquario.

Enjoy Mediterranean flavours at the resort’s beachfront restaurant.

This speciality seafood restaurant by the beach is furnished with wall lined sofas, wooden tables, and wicker chairs. It has indoor and outdoor seating; the latter is shaded by a pergola for your comfort during the day and is a romantic candlelit space in the evenings. The menu features responsibly sourced seafood

cooked using specialist methods to retain authentic flavours and nutrition.

Vinesse.

The resort’s all-day restaurant featuring cuisines from all over the world.

The all-day dining restaurant is a sophisticated glass design that appears to float on the surrounding waters. It serves fine international cuisines crafted before your eyes in show kitchens and finished at your table by Oberoi chefs. From light, healthy salads to contemporary dishes made from locally sourced ingredients. Dine beside uninterrupted ocean views at a seat indoors or outside. Vinesse is open for

breakfast, lunch, and dinner.

The Poolside Lounge.

An al fresco dining space with pool and ocean views.

The Poolside Lounge is a fantastic location to enjoy light salads, burgers and gourmet sandwiches made with signature home baked artisanal breads.

Enjoy specially crafted cocktails and refreshing beverages perfectly complemented by pool and ocean views. Stretch out on a sun lounger. Cool off under the shade of a parasol and enjoy the warm, attentive hospitality until the sun goes down.

The Library.

A sophisticated space for reading, meetings, or social gatherings.

The perfect harmony of comfortable furnishings in intimate arrangements, handpicked artworks, clean lines, and open spaces. Topped off with a selection of good books for you to enjoy at your leisure. Coupled with freshly brewed coffee and savouries and warm, unobtrusive service for a distinctly unique library experience.

The resort is truly one with nature, they have carefully taken up their space and have fully committed to the protection and sustainability of the environment they share.

“Since The Oberoi Beach Resort, Al Zorah opened its doors in 2017, aligned with Oberoi Hotels & Resorts and Al Zorah Development Private Company’s sustainable vision, one of the major aims has been to provide a luxury retreat for travellers while maintaining the natural glory of the setting at Al Zorah. We have implemented planned initiatives towards sustainable practices focused on operational and nonoperational areas of the hotel in order to deliver our promise to present and future generations. Oberoi Hotels & Resorts is committed to employing the best

environmental and ecological practices in technology, equipment, and operational processes. Oberoi Hotels & Resorts also supports philanthropic activities and is a keen contributor to the conservation of nature and cultural heritage. Our goal has always been, in tandem with the local government and non-profit organisations, to contribute to long term environmental protection and sustainability. We focus on preservation of tourism,

safety, sustainability, and environmental responsibility.”

The hotel has implemented several initiatives, starting with the execution of various digital alternatives like the use of PressReader, to replace newspapers in the form of the iPad placed in guest rooms as well

as a downloadable application which guests are briefed about, and a QR code enabled directory of hotel information.

The Oberoi Spa uses 100% natural products from ALQVIMIA that are created using sustainably sourced ingredients which are organically farmed. As part of the resort’s commitment to helping preserve and protect the environment an option to leave their room linen unchanged is offered to all guests staying over an extended period of time. The rooms, suites, and villas as well as the resort restrooms and staff facilities feature water and energy saving low-flush water closets with a mecha-

nism to reduce water wastage. Another effort to save water can be showcased in the water sewage treatment plant present on the hotel premises.

In 2021, the resort adopted an electronic registration system for guests which is a 100% paper free alternative. The successful installation of two electric car charger points by Tesla to encourage the use of electric and hybrid vehicles is an additional measure taken by the resort. As recycling initiatives, the resort has adopted waste segregation management in association with AIMS Group Ajman as well as a partnership with Take My Junk, UAE’s recycling campaign to recycle the hotel’s linen.

“THE SUCCESSFUL INSTALLATION OF TWO ELECTRIC CAR CHARGER POINTS BY TESLA TO ENCOURAGE THE USE OF ELECTRIC AND HYBRID VEHICLES IS AN ADDITIONAL MEASURE TAKEN BY THE RESORT."

The resort is clad with energy saving lighting, tinted windows and insulation, an environmentally conscious building management system and guest room management system with an overarching emphasis on preservation of heat, light and power. The resort prides itself on ecological practices to respect the natural habitat of the native ecosystem.

Various environment friendly enterprises have been executed by employees as well; clean up and water bottle recycling drives, an employee accommodation energy saving tracker which is incentivised and can collection campaigns, paired with several external and internal trainings on sustainable practices just to name a few.

“The resort opened with a staggering 300 trees on the scenic grounds, today it features over 900 trees and over 60 species of birds, and boasts 1 million square metres of natural mangroves, where guests can spot pink flamingos in the winter and a 500-metre natural white sand beach. The flora and fauna displayed on the property is magnificent as well, from Desert Rose to Wild Jasmine and Acacia to highlight a few.”

Antonino adds, “The Oberoi Beach Resort Al Zorah is set in serene natural surroundings with the lush green mangroves on one

side of the resort and the azure blue Arabian Gulf on the other, it is an idyllic escape from the hustle and bustle of urban life. The Oberoi Beach Resort Al Zorah’s location and unique features as well as its natural surroundings make it the perfect local getaway.”

He goes on to say, “At The Oberoi Beach Resort, Al Zorah, our guests are everything and we want them to feel the heart felt service we offer through genuine, intuitive experiences, provided in the luxurious oasis

“AT THE OBEROI BEACH RESORT, AL ZORAH, OUR GUESTS ARE EVERYTHING AND WE WANT THEM TO FEEL THE HEART FELT SERVICE WE OFFER THROUGH GENUINE, INTUITIVE EXPERIENCES, PROVIDED IN THE LUXURIOUS OASIS OF NATURAL WONDER BUILT IN CONTEMPORARY STYLE FEATURING SPECTACULAR SURROUNDINGS."

SAMBAZON is a company that produces a variety of products made from Amazonian superfruit, açai. The company was founded in 2000 by Ryan Black in response to the demand for sustainably grown and organic products.

For those that have never tried Açaí before, it is a small, purple berry that grows on the açaí palm tree, which is native to Central and South America. Açaí berries have a sweet, fruity flavour and are often described as tasting like a blend of berries and chocolate. Açaí berries are known for their high levels of antioxidants, fibre, and heart-healthy fats. They are also a good source of vitamins and minerals, including vitamin C, calcium, and iron. In addition to their nutritional value, açaí berries have a long history of use in traditional medicine by indigenous communities in

the Amazon. They are also believed to have many health benefits.

SAMBAZON's products include açai bowls, smoothies, juices, energy drinks, and supplements. The company prides itself on using organic and fair-trade ingredients, and it works with indigenous communities in the Amazon to source its ingredients and support sustainable agriculture practices.

In addition to its product line, SAMBAZON is also committed to environmental and social sustainability. The company has implemented several initiatives to reduce its environmental impact, such as using renewable energy and compostable packaging, and it has a strong focus on philanthropy and community development.

In an interview with Ryan Black, we find out how he discovered and shares this certified superfood with the world.

How it all began

My journey began in 1999 in northeast Brazil on a surf trip to celebrate the new millennium. Açai had just become popular in the major cities of Brazil in the early 90s, and at that point it had never really been exported outside of Brazil. I was hanging out with my friends and some local surfers who introduced us to our first taste of Açaí in a bowl, a frozen puree sweetened and topped with bananas and granola. That first taste blew me away and energised my

body. Soon after I did some research and learned that Greenpeace called Açai the “most important non-timber forest product (NTFP) in terms of money for the entire Amazon Rainforest”. A light bulb went off in my head and I believed that “if” done correctly, a business and a brand could be developed to combine health and wellness, beauty and deliciousness, and environmental sustainability. We founded SAMBAZON as an acronym for Sustainable Management of the Brazilian Amazon, believing that we could add value to the forest and use Açai to serve as a successful model for sustainable development in the Amazon Rainforest.

Açai’s chemical composition is similar to milk and includes a significant amount of fats and proteins, and the absence of any sugar or acid (like most other fruits and juices). This makes it very perishable and the Açai manufacturing and supply chain at that time was a newly developed cottage industry. The lack of quality control resulted

in oxidized, low quality Açai pulp which was unpasteurised and being masked with a refined sugar syrup, artificial colouring, flavouring, and aroma/perfume. To this day much of the Açai sold in Brazil and even in the UAE contains these unnatural additives. My partners and I realised that underneath all those bizarre additives was hiding one of the world’s most powerful superfoods. We significantly improved the quality of the product by improving industrial standards utilising organic ingredients. In addition to these industrial standards, we collaborated with local and international NGOs to establish environmental and social standards in the form of organic and fair-trade certification. This SAMBAZON “Certified Açai”, is what we began marketing in the USA and started the global organic Açai industry.

At home we simultaneously began another challenging task, which was building demand for a fruit no one had ever heard and could hardly pronounce. We

began what has now been two decades of samplings, demos and consumer and trade events so people could taste Açaí for the first time and learn about SAMBAZON “Certified Açai” as a superfood. By the end of that first summer in 2001, over 50 juice bars were selling Açaí smoothies. We started expanding all over the country by approaching the best juice bars in San Diego, Miami, New York City and Hawaii’s North Shore. We made friends with top athletes who helped us convince the folks at ESPN to allow us to provide SAMBAZON Açai at the X Games and bring some real nourishment to the world-class athletes competing in the event. We also met Nicolas Perricone, one of the world’s leading health and beauty experts, who called Açai the world’s #1 superfood in his book, The Perricone Promise. After winning a national account with Whole Foods Market, we began expanding into supermarkets and other restaurants and cafes in the USA and beyond. The rest, as they say, is a 22-year, overnight success.

SAMBAZON, A STORY OF DISCOVERY, INTEGRITY, AND PRESERVATION

RYAN BLACK, CEO, SAMBAZON

“AÇAI’S CHEMICAL COMPOSITION IS SIMILAR TO MILK AND INCLUDES A SIGNIFICANT AMOUNT OF FATS AND PROTEINS, AND THE ABSENCE OF ANY SUGAR OR ACI."

Fighting to achieve a Triple Bottom Line business

As coined by the economist, John Elkington in 1994, the “Triple Bottom Line” philosophy measures success socially, environmentally, and economically. We realised a long time ago that without any economic scale to our business, there would be little social or environmental impact or “success”. And the best way to achieve economic scale is through volume and growth. So first and foremost, the challenges of any Açai business include having enough cash to purchase the annual agricultural crop for 2-3 months and hold it in inventory across the full

year. I mentioned earlier that a huge part of our efforts has been to continually educate people and create awareness through marketing, which costs money, leaving little to no profit for the business. Combine a consistently growing volume and need for additional cash to buy even more inventory each crop season, and you have a very challenging and almost never-ending cash need. This required us to continually raise capital from investors, banks, and other nontraditional lenders for our working capital.

Second, while Açai could be considered a “model” product for conservation

of floodplain forests of the Amazon from an environmental perspective, a major challenge is that with a lack of grower organisation (Açai is wild harvested) and/ or producer guidelines at the time, unchecked and increased demand for Açaí fruit by the Brazilian market has led to intensification of Açai palm tree management. Many Açai growers end up removing other tree species and converting as much of their land as possible into Açaí for maximum profit, not unlike most conventional agricultural systems. With our NGO partners, SAMBAZON has developed and fought to educate the market about

choosing a “Certified Açai” which follows an organically managed agro-forestry program to ensure environmental sustainability. Besides agro-forestry management of the açai palm, the program supported the introduction and maintenance of other plant species to promote biodiversity of the forest as well as diversification of the families’ income, water and soil conservation, fruit picking rate, prohibition of pesticides and non-organic substances, waste treatment and disposal, spacing of trees to protect biodiversity and other species and sanitation requirements. However, the Certified Açai model remains the exception not the norm, and not unlike the organic product we produce which is free from unnatural additives, we hope that in time the trade and consumers are educated about the difference between conventional Açai and the Certified Açai, not only for the health aspects but also for the biodiversity of the environment and future of the forest.

The third pillar of the Triple Bottom Line is based on achieving success socially. In the Amazon Rainforest where most income opportunities are based on destructive activities such as timber, cattle ranching, and monoculture farming like soy, Açai cultivation provides a low impact solution for the rural communities which is financially rewarding and sustainable. However, the reality is, the conventional system is dominated by a series of middlemen at times offering “take it or leave it” pricing, sub-standard work conditions, and perhaps the most challenging aspect, lack of origin control. Further, businesses sourcing Açai from the conventional Açai

system are generally not aware of this issue because they purchase their Açai from middlemen and manufacturers who buy Açai from the open market. Any purchase of Açai on the open market makes certification of origin impossible. Without origin control, there is no transparency in the supply chain, eliminating any hopes for social or environmental incentives or checks and balances. Without supply chain control the food safety of the product itself is also in question. Right now, the default is conventional açai management. Only with regulation or strict producer guidelines, i.e., “certification”, is the integrity of the supply chain and the forest protected.

SAMBAZON’s Certified Açai starts with the açai grower, their land, and the growers’ communities. We have a direct relationship with every one of these communities. A significant amount of training and technical assistance was required to develop producer guidelines for organic, fair trade, and environmental standards to promote socio-economic and environmental goals in remote rural communities. We are still doing this ongoing training today with dedicated employees that work with the harvesting communities to ensure they can meet certifiers and our requirements, and they understand the environmental and social requirements of producing Certified Açai. We are also using our Fair-Trade fund to support ways to improve lives with educational and health projects to support the communities. We have ongoing compliance and monitoring of the ecological footprint through audits and extensive field work.

SAMBAZON’s Certified Açai model adds additional value to the small family farmers

in the Açai supply chain by providing all of this and we even pay the fees associated with organic and fair-trade certification. While we remain a small portion of the overall market, SAMBAZON’s model of sustainable management has pioneered a solution where consumers can vote with their dollars for the survival or loss of the biodiversity of the Amazon Rainforest. If you are an operator or café owner, make sure your Açai is Certified. We’re all in this together and we have an opportunity to do good while doing well in commerce. That is the beauty of a Triple Bottom Line business.

Açai in the UAE

There has been a tremendous increase in Açai bowl and smoothie offerings over the last 5 years in the UAE everywhere from trendy cafes and restaurants, hotels, and specialty supermarkets, just like we have seen around the world and in other countries in the GCC. You have Açai bowl focused chains succeeding and growing like Projeto Açai

in Dubai, or hip shops like DRVN, Wild and the Moon, and Spaces Eatery. Believe it or not, there are still several cafes and restaurants serving the ultra-sweet, refined sugar with the aroma/perfume and calling it Açai, which I believe as consumers become educated will phase out of these products as they do not deliver on the true superfood benefits of Açai, let alone the social or environmental benefits of a Certified Açai.

The first woke business to go public SAMBAZON is expanding our certified sourcing model and manufacturing in Brazil and growing our wholesale distribution. Today we are in over 50 countries and growing. From the beginning, we have always planned to go direct to customers with our own retail store fronts, kiosks, and carts. So, this last year we have begun licensing SAMBAZON Açai Bowl shops and kiosks in airports, colleges, and universities (like NYU Abu Dhabi) and other high traffic locations. We believe we have an authentic brand and a sustainability story which resonates with Gen-Z and one that people want to connect with and participate in. Every time you eat a SAMBAZON Certified Açai bowl, you are propelling triple bottom line success and creating an economic chain reaction which supports local communities and protects Amazon Rainforest biodiversity.

While contemplating the various ways of financing our future growth, going public is one option that we are contemplating. We are committed to our core values and omni-channel strategy, and I believe public investors would be too. And I believe investors should be hyped to have the first woke business to go public. SAMBAZON is proof that ‘ethical can be profitable’, and SAMBAZON can set an example for many other entrepreneurs and brands to come.

EMBRACING a spirit-free spirit

Non-alcoholic drinks are no longer reserved for Dry January seasons or for people that do not consume alcohol. The non-alcohol sector has moved away from being a trend and is now becoming a lifestyle for drinkers and non-drinkers

alike. With so many collaborations, and beautifully created alcohol-free bars and F&B offerings, this sector is undergoing a revolution in terms of popularity, especially in the GCC.

There are several popular non-alcoholic brands already in the market and many news ones making

their way in. Lyre’s Non-Alcoholic is the world’s finest range of impossibly crafted non-alcoholic spirits. It was created with two founding principles; to offer consumers a sophisticated, delicious portfolio of non-alcoholic products that enabled them to enjoy their drink, their way, without compromise and to help change the way the world drinks. In essence, Lyre’s gives you freedom. Lyre’s promotes healthy hedonism as all the products are vegan and reduce calorie intake by up to 90%. All packaging is recyclable, and Lyre’s encourages you to stay spirited and drink free. As the mostaward winning range of nonalcoholic products, Lyre’s is currently available across 50 countries and one bottle is sold every 30 seconds.

Karl Fielding, VP of Lyre’s Non- Alcoholic MEA gives us an insider perspective on the growth of the non-alcoholic sector and defines the sober curious customer and the mindful drinker.

Do you think it’s accurate to say that the non-alcoholic sector is undergoing a revolution in terms of popularity in the GCC? Certainly, consumers’ palates are becoming more adventurous and sophisticated regarding cuisine and beverage choices in the region. High-end independent restaurants are at the forefront of catering to these desires, and that’s where we see the most demand for Lyre’s products.

In our recent study, 58% of UAE expats were interested in limiting their alcohol consumption, along with 52% of the same audience who have already quit drinking. In addition,

10% reported drinking much less alcohol than five years ago. According to the global IWSR Drinks Report, the leading source of data and intelligence on the alcoholic beverage market, consumers are increasingly choosing no/low products. The study also indicates that people mainly drink non-alcoholic beverages, especially in lowkey social settings or when unwinding at home, contributing to the growth of no/ low alcohol consumption.

We, therefore, see an increase in demand for reduced alcohol or alcoholfree drinks, which gives us at Lyre’s the opportunity to allow residents to enjoy a free zero-cocktail designed to replicate the taste, aroma, and bouquet of alcohol counterparts but with less sugar and calories.

In a sector that is growing at a CAGR of 6.3% per year globally, how has Lyre’s found its first few months of business in the GCC?

Following significant investment and ground-breaking innovation by Lyre’s in liquid technologies to ensure the non-alcoholic spirits comply with the most stringently regulated beverage markets in the world, we launched in eight countries across the Middle East in April with 7 premium non-alcoholic spirits. Most of our early months in the market were spent building distribution, and carefully selecting outlets that reflect our brand’s premium status.

We received an overwhelmingly positive response when we entered the market, with mixologists and bartenders eager to create new, interesting non-alcoholic cocktails for their discerning guests, in iconic hotels and restaurants such as Atlantis The Palm, Burj al Arab and Coya in Dubai, Emirates Palace and TVM in Abu Dhabi, Ritz Carlton, Beef Bar and Mandarin Oriental in Riyadh and Roku and Waldorf Astoria in Kuwait.

Fast forward to today, we are now available in 200+ outlets across the UAE, Kuwait, and KSA in such a short period of time, which is an incredible achievement.

A significant part of our success is due to our emphasis on training outlets’

staff on serving and recommending our products. We have already seen the results of these efforts, with Lyre’s sitting as the best-selling non-alcoholic spirit in the premium HORECA channel both in the UAE and Saudi Arabia.

Do you think the rise of the sober curious trend is driven partly by the pandemic and the premium placed on health during this time?

A large number of factors drive the sober-curious, better-for-you lifestyle. One contributing factor is the long-term effects of the pandemic, which have made people prioritise their health over hedonism. Furthermore, 18- to 35-year-olds are spending more time on

social networking sites than ever and building their own identity. Often the effects of alcohol don’t fit with young people’s idea of their “perfect self” image that they want to project on their social accounts.

We know that post-covid, consumers spend more time being social and out with friends but also want to capitalise on their free time with rewarding experiences like going to the gym and experimenting with things like mixology and cooking.

Karl Fielding, VP of Lyre’s Non- Alcoholic MEA

“FOLLOWING SIGNIFICANT INVESTMENT AND GROUNDBREAKING INNOVATION BY LYRE’S IN LIQUID TECHNOLOGIES TO ENSURE THE NON-ALCOHOLIC SPIRITS COMPLY WITH THE MOST STRINGENTLY REGULATED BEVERAGE MARKETS IN THE WORLD, WE LAUNCHED IN EIGHT COUNTRIES ACROSS THE MIDDLE EAST IN APRIL WITH 7 PREMIUM NON-ALCOHOLIC SPIRITS."

Post-covid, the non-alcoholic category as a whole has expanded significantly; this is primarily due to a rise in moderate alcohol intake and

a desire for better drinking experiences among both drinkers and non-drinkers. We have also noted in our research that a growing

number of UAE residents are looking for appetising alternatives; 49% say they’d drink a non-alcoholic cocktail if it were offered.

What is your most popular product in the GCC? Many locations and their patrons have favorites from our selection, which continues to adapt and alter as new outlets open, and we expand our range.

Our non-alcoholic London Dry is popular with western expats, but we’ve also seen it explode in Saudi Arabia and non-licensed restaurants in Dubai as a base for a passion fruit martini or other similar cocktails. Our Italian Spritz and Classico sparkling blend nicely to create an Amalfi

Spritz, a hugely popular drink in Italian restaurants across the region. Our most popular drink is the Amaretti Sour, quickly becoming the go-to non-alcoholic beverage for consumers following dinner, regardless of the type of establishment they are in. We are seeing all kinds of variations on this classic in every type of restaurant imaginable.

Lyre’s describes itself as tailored for the ‘mindful drinker’. Can you describe the attitudes of this segment in a bit more detail with specific reference to the GCC?

Mindful drinkers relate to consumers that are moderating their consumption of alcohol. Whether this is taking part in “non-drinking” months and occasions or just drinking less when they are out. People are driven by taste and experience rather than alcohol strength. We found that 6% of the audience abstains from alcohol during challenges like Dry January and Ocsober, while 19% choose not to drink in social situations.

As a result, the nonalcoholic and low-alcoholic beverage trends have gained momentum, signaling the possibility of expanding beyond alcohol-replacement drink occasions.

What other segments are important to Lyre’s growth in the GCC?

Non-drinkers are the most important consumer segment to us in the region. Our in-depth focus groups with this demographic revealed that the most common complaints of mocktails were their high sugar content, simple flavor profile, and simplistic presentation. Lyre’s is filling a definite need

in the market for well-made, expertly mixed cocktails with nuanced and complex tastes.

We are the world’s finest, most awarded range of impossibly crafted non-alcoholic beverages that continuously aims to offer consumers a sophisticated, delicious portfolio of non-alcoholic products to drink their way without compromise.

Is it true that Gen Zs drink less than their millennial and Gen X counterparts?

There is no doubt that Gen Z drinks less than millennials and Gen X. Social media, perception of alcohol and binge drinking, valuing social interaction, and leading holistic lifestyles all contribute to Gen Z drinking less than millennials and Gen X. Moreover, these consumers are open to new brands and crave new experiences. They want to be trendsetters. The combination of all of these factors makes them the perfect consumers of nonalcoholic beverages.

Tell us a bit more about ‘frictionless’ drinking –swapping non and alcoholic drinks interchangeably

The key word here is moderation. Instead of not drinking at all, more people, as we are aware, are drinking less. This might be drinking nonalcoholic beverages instead of alcoholic ones while out or cutting back on how often they drink.

The IWSR revealed that switching between alcohol and no/low is frequent, both within the same situation and across other ones. The largest subset (41% of no/ low consumers) are classed as “substituters,” who choose no/low goods while avoiding alcohol occasionally. 78% of consumers worldwide of no/low products also drink full-strength alcohol. In our poll, 19% of the audience mentioned they chose to pace themselves since they had commitments later or the next day.

The availability of sophisticated non-alcoholic options now gives consumers a better, more socially inclusive option when out as opposed to water or soda.

What are your plans for 2023?

We aim to work with our local partners to help outlets

elevate their Non-alcoholic beverage programs and change or improve how the region drinks. This will be supported by extensive staff education and expert mixology guidance.

As of recently, Lyre’s has launched two new non-alcoholic spirits for the GCC region: the Lyre’s Italian Orange and Lyre’s Aperitif Rosso, allowing consumers to always have an assortment of sophisticated, deli-

cious non-alcoholic products available. In 2023, our range will expand from 7 to 17 variants.

We have a funnel of innovation that will result in new product “Launches” each quarter. Every classic cocktail, from a Margarita to a Mojito or a Negroni to a Boulevardier, will be available in Non-alcoholic format in outlets across the region. Just ask the bartender to “Make it a Lyre’s.”

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

I started my career in 1999 with grand Hyatt New Delhi in a Kitchen Management Trainee program. After my hotel management schooling I moved to Dubai for a great opportunity with Burj Al Arab. In 2008 I joined Emirates Flight Catering for the opening of Emirates Lounges in Concourse B.

What’s your favourite dish to eat and why?

I love fish curry and rice; it is simple, and fish is always my favourite dish.

What are you cooking up today? Tell us more about the dish. Chilean sea bass with salted cod brandade and Truffle beurre blanc. Chilean sea bass will be the main protein for the dish, which

is marinated with herbs. I have included MAGGI® Mashed Potato to make a brandade with the salted cod, which is served with some exotic mushroom tossed in sage butter with truffles and scented with beurre blanc.

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

Our menus are not confined to any cuisine or region since, in the airline industry, we have clients from all continents. We work on a menu which feeds the requirements of all clients across the continent, and ingredients are based on menus from that region. One great thing is that now we work with much more local produce.

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

There is more awareness of what people are eating, and people want to see different things on the menu, so fusion has been on the chart for quite some time and will continue to be. Another trend is shifting to plantbased products and local produce, which we as chefs insist on.

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

Customer collaboration, updated on trends, and emphasize your facility's safety and sanitation policies.

“WE WORK ON A MENU WHICH FEEDS THE REQUIREMENTS OF ALL CLIENTS ACROSS THE CONTINENT, AND INGREDIENTS ARE BASED ON MENUS FROM THAT REGION. ONE GREAT THING IS THAT NOW WE WORK WITH MUCH MORE LOCAL PRODUCE."

CHEF SUDHAKSHINA

have been a beautiful journey that I embarked on and cannot wait to see what the future holds for me.

What’s your favourite dish to eat and why?

My favourite dishes to eat are Dosa and Sourdough Bread. They are both fermented dishes and the similarity of them despite being from two different parts of the world amazes me.

What are you cooking up today? Tell us more about the dish. Today I am making a simple marble chocolate cake topped with this amazing KITKAT® Spread that I came across. KitKat is something we all grew up with and to get to make a dish with it is even more amazing.

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

Since I am artisan bread maker, flour is one of the most important things for me. For my sourdough I use stone ground flour or T80 as the French say. And a beautiful croissant butter of 84% fat. Two of the key ingredients used in Cocoa & Chilli.

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

Veganism. The number of products that have come to replace meat is unbelievable. As a vegetarian myself, it gives me so much opportunity to taste different kinds of meals and I love it.

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

I am the owner and Head Chef of Cocoa & Chilli, Al Mina, Dubai. I have been in this industry for the last eight years. I started of my culinary journey at ICCA Dubai where I learnt how to make pastries and other bakery items following which I worked in a renowned café in Dubai.

I then decided to go to Paris to learn the art of Bread Making from the very famous. Le Cordon Bleu. I was in Paris for a year to learn the culture and art behind bread making. I came back to Dubai and worked again for 2 well established Cafés. In 2020,

I decided to start something of my own and share the knowledge of food through my art. The last two years

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

Fresh ingredients, fresh produce and if you have a chance to do something from scratch, do it. There may be flavours in the market that are common but be unique and come up with different flavours and products, there is a market for you too.

INDIAN NATIONAL, CHEF SUDHAKSHINA HAS 8 YEARS OF CULINARY EXPERIENCE.

HEAD CHEF & OWNER

WHY RESTAURANTS

FRESH PRODUCE NEED A DIGITALISED APPROACH TO ORDERING

BY ELIE SKAF, CO-FOUNDER & CEO OF RIGHT FARM

As part of the UAE’s efforts to diversify away from an oil economy, the country has figuratively put its eggs into many baskets - one of which is Food Technology. Every year, UAE food trade exceeds AED 100 billion ($27.2 billion) and as the country’s diversification efforts continue, its Food Technology market is expected to grow from $13.5 billion to $22 billion by 2025 .

Major players, like Amazon and Noon, have optimised their supply chains for non-perishable items however, they have relied on partnerships with traditional distributors when it comes to supplying more dynamic items like fruits and vegetables. Their approach has satisfied the everyday consumer’s needs however, the fact remains that the fresh produce supply chain can be digitalised more efficiently to go beyond satisfying the everyday individual customer - to benefit restaurants and their specific needs. When it comes to fresh produce, restaurants, and the food service industry face completely

different challenges altogether. For example, an individual customer ordering potatoes to make french fries may not be as sensitive to the specific kind of potato they receive but restaurants will certainly need a specific variety to maintain the taste profile of the dishes they serve regularly.

The benefit of transitioning from a traditional to a digitalised supplier

Very few, if any, restaurants in the UAE order fresh produce through digitalised platforms, and this is a direct result of insufficient innovation across the supply chain. In addition to running their day-to-day operations and satisfying customer’s expectations, restaurants have to invest time and resources on fresh produce procurement, while continuing to struggle with inflated prices, inconsistent quality, wastage and other issues that come with a traditional supply chain. Digitalisation across the supply chain can address this market gap; integrating data-driven forecast engines within fresh produce

procurement platforms will prevent restaurants from overstocking, while benefiting the environment by minimising wastage and ensuring that they are getting the right ingredients for their cuisines, consistently.

For example, a Mexican restaurant needs to order soft/ripe avocados for its signature guacamole dish, or a Sushi restaurant will want the same variety of avocados but firmer in texture. With a traditional supply chain, the purchased avocados will pass through several middlemen. Damage and wastage happen at every stage. Warehousing and handling costs are added by every middleman. Transactions happen on an on-demand basis where the avocados are waiting to be sold by each party involved. Throughout this process, the avocados will be in transit for approximately two weeks, but with the use of a forecast engine and a digitalised supply chain, transit time can significantly be reduced as the delivery-to-dispatch process is accelerated to take place in less than 24 hours thus minimising wastage through better control, eliminating multiple price mark-ups, retaining farm freshness, and maintaining same batch consistency. It ultimately enables a fresh produce procurement platform to become a data driven fulfilment centre instead of a retailer by determining which restaurants need which avocados and at what specifications.

It’s not about ingredients, it’s about the right ingredients

A poke restaurant may require tangy mangoes that are harder in texture for their signature bowls but a juice bar would need a sweeter variety that is softer in texture to make a beverage. However, you often find that restaurants do not have much of a choice and tend to compromise on quality of produce just to ensure that they have their supply of fresh produce delivered from their supplier. With the desired consistency of the fruit or vegetable varying for different dishes, restaurants would be able to benefit from a modernised and digitalised supplier that takes into account precise considerations such as the ripeness level, variety, size, and weight.

A data-driven supplier can ensure that the right ingredients for the restaurant’s cuisine are delivered consistently, at a fair price. The level of customisation can be drilled down to a tee, with parameters revolving around size, colour, ripeness, sweetness, and more to ensure that a restaurant’s quantity and quality of food is consistent and effectively

replicated across all its branches for its customers. Tech and data enablement can help go a step further in suggesting a close replacement for a particular SKU that is not currently in season. By optimising the back end of the supply chain, complexities are simplified to ensure that the exact amount of products required, and the best possible ones, are sourced when they need to be and delivered wherever they need to go.

Modernised procurement; through transparency, reliability, and consistency.

Most times, a head chef is responsible for submitting orders for a restaurant’s inventory. After a long day of work, they may end up attending to this task at late hours of the night or delegate their responsibility altogether to someone who doesn’t truly know what is needed. Therefore, in addition to the issues a restaurant faces because of suboptimal supply chain processes, the restaurant’s output suffers due to factors such as availability issues, not being able to specify the right variety, size, or level of ripeness.

When a fresh produce procurement platform has optimised supply chain processes, and they are operating as a digital factory instead of a retailer, a restaurant can be assured that relying on them and dropping all other suppliers will not steer them in the wrong direction. This in turn can empower a restaurant’s employees to work as a collaborative unit. Orders can be placed, modified, and managed by multiple team members to avoid submitting requests for incorrect items. Furthermore, with a restaurant’s orders being tracked and registered, easy reordering is enabled to speed up future purchases and efficient order and invoice management is enabled with all “paperless work” safely documented in a single place.

The best part: order accuracy increases, wastage can be substantially reduced with restaurants no longer buying double, or even sometimes triple, the necessary supply. The result is fresher food, lower costs, an optimised supply chain, and fewer inefficiencies for both parties - the fresh produce procurement platform can achieve more sustainable operations, and the restaurant can source the right ingredients more transparently.

Why the UAE is investing in food technology

COVID-19 and global turbulence have reinforced the importance of deglobalisation. The restructuring of supply chains to avoid

reliance on imports is being enabled by Food Technology, which is especially important in the Middle East where countries across the region have been known to import upwards of 80% of their food. Moreover, with the world’s population expected to reach 10 billion by 2050, this will further stress the importance of access to fresh food and the reduction of associated waste. At this point we don’t even need to produce more food to feed the excess population, we just need efficiencies in place to reduce the 33% of food wastage on a global scale.

The National Food Security Strategy 2051 was launched by the UAE with the intent of achieving zero hunger; the overarching goal is to ensure access to safe, nutritious, and sufficient food all year round throughout the world, with a strong focus on implementing resilient agricultural practices that increase productivity and production to maintain ecosystems. Companies that adapt to innovatively contribute to this objective will help create a better world, as well as enhance the food industry, which has been severely underserved when it comes to sourcing fresh produce.

Elie Skaf, Co-Founder & CEO of Right Farm

Technology and, especially digital technology, is a curious thing.

Take concepts like virtual reality (VR), augmented reality (AR), and artificial intelligence, for example.

We’ve been talking about them for years, but, outside their respective niches, they have seen very little progress or useful everyday implementations. Sure, you could say “4D cinemas” or “VR gaming headsets” to both of which I would reply saying “I asked for useful implementations!”.

In other words, until

Artificial intelligence (AI) has the potential to revolutionise the hospitality industry

TO AI OR NOT AI?

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

recently, I thought that, while interesting, these concepts seemed far away from providing us with impactful everyday uses, which would allow us, for example, to save costs or provide better service in our businesses. I think, this still holds true for VR and AR, but the last few months have been a gamechanger for artificial reality. No, we still don’t have self-driving cars, but we now have ChatGPT, short for “Chat Generative Pre-trained Transformer”, a chatbot developed by OpenAI. In what seems like just a few short weeks, ChatGPT has managed the seemingly impossible: Bring artificial intelligence to the masses and make it useful. Yes, even for hotels and restaurants.

Artificial intelligence (AI) has the potential to revolutionise the hospitality industry, making it more efficient and personalised for customers. In hotels and restaurants, AI can be used in a variety of ways to improve the customer experience and streamline operations.

One way AI can be used in hotels is through chatbots or virtual assistants. These AI-powered systems can communi-

cate with guests through messaging apps or a hotel's website, providing them with information about their stay and assisting with tasks such as making restaurant reservations or booking activities. This can help reduce the workload for hotel staff and improve the speed at which guests can get the information they need.

AI is also being used in restaurants to streamline operations and improve the dining experience. For example, some restaurants are using AI-powered systems to take orders and make recommendations to customers. This can help reduce the workload for servers and allow them to focus on providing a higher level of customer service.

AI can also be used in the kitchen to optimise food preparation and reduce waste. For example, AI-powered systems can analyse data on ingredient usage and predict demand, allowing restaurants to order just the right amount of food and reduce waste. This can help save money and reduce the environmental impact of the restaurant industry.

One potential concern with the use of AI in the hospitality industry is the

potential for job loss. While it is true that some tasks may be automated using AI, it is also important to consider that the implementation of AI can lead to the creation of new jobs, such as those related to the development and maintenance of AI systems.

Overall, the use of AI in hotels and restaurants has the potential to improve the customer experience and streamline operations, making the industry more efficient and cost-effective. While there may be some challenges to overcome, the adoption of AI in the hospitality industry is likely to continue to grow in the coming years.

STOP! Did you realise that the previous six paragraphs were written by ChatGPT? I write a lot and I write well, or so I am told, and yet, the text that ChatGPT penned based on my one-line command of “Write 400 words about artificial intelligence in

hotels and restaurants” isn’t bad at all. Actually, it’s scarily good. And that’s a problem. Don’t believe me? Try it for yourself. Just head to https://chat. openai.com/ and ask the thing to write something for you. Be creative! Ask it to write a love letter to your partner or a request to your owner’s rep for a casino on the 15th floor. Don’t have 15 floors? Ask it to write a letter explaining why you need another x floors adding to your building. Then watch the text being created live in front of your eyes and you’ll agree.

The really scary thing? Tools like ChatGPT aren’t static. They learn in real time. They get better every day. Companies have caught on to this already. There’s a company in the US, which has taught ChatGPT to negotiate with telecom companies to negotiate cheaper tariffs. Today telecom tariffs, tomorrow hotel rates or events.

Do you have the time and resources to argue with an increasingly intelligent machine? Most likely not. Instead, you’re probably also putting an AI tool to work for you, which means that the future of business communications and negotiations is bots arguing with each other.

One of the many challenges of tools like ChatGPT is that it is really difficult to tell a machine written text from a text written by a human. You could look at the amount of times words like “the” and “it” feature in a text and how “clean” in feels. For now, anyway, a text that’s completely free of wonky, rare words and has no typos is a fairly good give-away that it has been written by a machine. I say “for now”, because I have no doubt that the machines will learn quickly how to use more slang, elaborate words, and, yes, even make strategic typos.

ZEL is a new brand of resort and urban leisure hotels that will first begin to operate in Spain, and then later in key destinations in Europe, the Middle East, Asia, and America.

The joint venture between these two global brands from Mallorca aims to achieve consistent international growth and capitalize on its hallmark Mediterranean character. The brand will also have a range of different strategic partners in its international growth in areas such as dining, decoration, well-being, and technology

For Gabriel Escarrer, “The result of combining the inspirational leadership of Rafael Nadal and the international experience of more than 65 years of Meliá in creating luxury hotels and in hotel man-

agement, is the unique brand we present today, which travelers are going to love and which will surprise the new generations. An innovative hotel brand, full of energy, with a new interpretation of well-being and a sustainable business model. We are happy to finally be able to announce our partnership in this project with an icon on both a personal and sporting level such as Rafael."

For Rafael Nadal, “As a Spaniard, a Mallorcan and a global traveler, the launch of our hotel brand is a project that I have had in mind for a long while. ZEL is synonymous with feeling good at all times and enjoying life and the way we live it throughout the Mediterranean. I was really attracted from the start to this new concept we have been working on with Meliá. I’m confident that ZEL will be a great

success and will achieve considerable growth and be enjoyed by all of those travelers who stay in the hotels, which in the end is the reason we are creating it.”

The growth plan foresees the addition of more than 20 hotels in 5 years, focusing on destinations that attract premium-quality leisure travelers, and on “bleisure” hotels in the key regions in which Meliá Hotels International operates in Europe, America, the Middle East, and Asia. In the first stage, the brand aims to grow in destinations on the Mediterranean coast and in capital cities such as Madrid, Paris, and London, but the first ZEL hotel will open in Mallorca in 2023.

ZEL: a celebration of the Mediterranean lifestyle

The project is based on the positioning of both brands as ambassadors of Mediterranean values and lifestyle: a passion for the outdoors, delicious cuisine, and a focus on architecture and design to

provide spacious and bright spaces, with the priority being a connection with nature, the sky, and the sea. ZEL hotel guests will be able to take care of both body and soul through well-being experiences that they will be able to organize as they wish, with both personal and group activities for physical exercise and fitness.

ZEL offers an inspiring new homeaway-from-home experience that evokes the Mediterranean way of life, with a courtyard at the heart of the hotel which acts as a focus for the flow and connection. The patio is an architectural feature that is prominent throughout the Mediterranean and will lead to other spaces such as terraces, rooftop areas, or beach clubs that will be the venues for life in the open air, and where guests can admire panoramic views of stunning beauty. All this is combined with an organic atmosphere and an informal design, local cuisine, natural well-being, and unexpected and vibrant shared experiences. ZEL guests will

also have access to a digital community where they can share their experiences and continue enjoying the lifestyle once their stay is over.

One of their many highlights will be the encouragement of social encounters, interactions, and experiences through a range of "pop-up corners" dedicated to handicrafts, beauty, or product tastings with partner brands.

ZEL, THE NEW LIFESTYLE HOTEL BRAND

ZEL OFFERS AN INSPIRING NEW HOME-AWAY-FROMHOME EXPERIENCE THAT EVOKES THE MEDITERRANEAN WAY OF LIFE, WITH A COURTYARD AT THE HEART OF THE HOTEL WHICH ACTS AS A FOCUS FOR THE FLOW AND CONNECTION.

THE COVE ROTANA RESORT, RAS AL KHAIMAH A DESTINATION WITHIN A DESTINATION

Ras Al Khaimah’s introduction to renowned Arabian hospitality comes in the form of a breath-taking property known as The Cove Rotana Resort.

The Cove Rotana Resort can be best defined as an escape into another world where scenic charm embraces the uniqueness of Arabian culture. The enchanting resort is located on a water inlet on the Ras Al Khaimah beachfront overlooking the sparkling waters of the Arabian Gulf. With its village-style design and paths leading down to the ocean water- it is dubbed the “Santorini of the Middle East”.

Rooms, Suites, and Villas at The Cove combine comfort and exclusivity alongside personalised service and attention to detail making each

stay more memorable than the last.

The resort offers travellers 349 stylish and cosy rooms as well as 76 one-, two- and three-bedroom villas ideally designed to accommodate families or a group of friends with 2- and 3-Bedroom villas equipped with their own plunge pool. Paying homage to Nubian architecture, the ceilings in both the villas and rooms boast a oneof-a-kind arch design that brings character and depth into the space. Guest rooms also offer stunning views of the Arabian Gulf from private balconies. All rooms include attractive and contemporary accessories with modern-day amenities.

An exclusive oceanfront resort catering to those who seek a greater level of leisure, relaxation, and

comfort, The Cove provides guests with recreational facilities such as Bodylines Leisure & Fitness Club-a gymnasium with state-of-

the-art equipment, Jacuzzi, steam, sauna rooms, and 7 massage rooms. Leisure activities include water sports activities of every kind, Flippers Kid's Club to keep the little ones entertained, and 2 temperature-controlled infinity pools with 600 meters private beach.

With 7 dining experiences, guests are spoilt for choice. From casual fine dining at our award-winning Basilico Restaurant to a vast buffet of tempting cuisines at Cinnamon all-day dining not to mention several bars that offer laid-back meals, light snacks, and refreshing drinks in a variety of inspiring locations.

The 5-star resort presents the pleasures of graceful living, beautiful scenery, pristine waters, and a multitude of activities. With an excellent choice of restaurants, bars, and lounges, it all comes together to create an irresistible oasis of enchantment in the emirate of Ras Al Khaimah.