Hotel & Catering News Middle East July 2022 Issue

JULY 2022 | HOTELNEWSME.COM

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IN THIS ISSUE

50 THE BIG NIGHTLIFE AWARDS 2022

Hotel & Catering News Middle East was thrilled to host and celebrate the nightlife industry on the 9th of June 2022, at the Sofitel Dubai The Obelisk Ballroom

20 MOVERS AND SHAKERS LESS PLASTIC, MORE FISH Marcus Sutton, General Manager, Zabeel House by Jumeirah, The Greens 22 F&B FOCUS CREATING A BUSINESS FROM THE CUSTOMER’S PERSPECTIVE It is widely accepted that customer service is the cornerstone of the hospitality industry, but what exactly does that mean?

24 IN THE MIX THE VERY BEST OF ITALY AT THE BEACH The first and only licensed Eataly venue in the Middle East 26 THE BUSINESS OF HOTEL RATE PARITY “The world is getting smarter, smaller, and faster.”

28 WHO’S COOKING FROM PATTERN TO PLATE Rangoli’s new concept, new look, and new menu 30 THE EXPERIENCED A LIFETIME WITH JUMEIRAH How it started and how it’s going with Lifetime Achievement Award Winner George Fares

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42 POINT OF VIEW FEED YOUR DNA with the healthy goodness of KCAL 46 GM FOCUS ALL IN A DAY'S WORK Enhancing experiences, driving innovation, and closing Apple Watch rings 84 POINT OF VIEW THE BIG SQUEEZE Inflation, rising food costs, and other maladies 86 THIS MONTH’S MUST TRY VACATION MODE LOADING Visit Radisson Blu Hotel & Resort, Abu Dhabi Corniche 88 F&B FOCUS MEETING THE MINDS BEHIND THE TROVE The Fashion Avenue of Dubai Mall’s latest new café and lounge brings a unique experience to diners with its vision to merge Art and Gastronomy 90 SUPPLIER STORIES THE SCIENCE OF FLAVOUR A Sensory Adventure

à la

by Romain Castet For the pâte à choux

attachment or, if using a handheld mixer, a

the large star nozzle to make the bodies by

200g French butter

large mixing bowl. Allow to cool down for a

piping a rosette shape and then draw the

250ml water

few minutes before adding the eggs in the

bag towards you, so you end up with an

250ml milk

next step.

elongated ‘body’ with a tail. Repeat until you

With the mixer running on low speed,

5g salt

slowly add the eggs in 3-4 separate

necks with heads into the oven and bake for

300g T45 flour

additions mixing for 30 seconds between

10 minutes, then, keeping the pastries in the

15 fresh whole eggs

each. The mixture will look curdled at

oven, reduce the heat to 180°C and continue

first, but it will begin to come together as

to bake for 5-8 more minutes until golden

For the whipped Chantilly cream

the mixer runs. Pour in the final addition

brown. Remove the tray from the oven and

500ml 35% fat French cream

of beaten eggs very slowly. Stop adding

leave to cool. Bring the oven temperature

125g granulated sugar

when the choux pastry has reached the

back to 200°C. Bake the bodies for 20

½ pcs vanilla pod

desired texture: shiny, thick, and smooth

minutes then, keeping the pastries in the

with a pipeable consistency. At this stage

oven, reduce the heat to 180°C and continue

For the pâte à choux, combine the butter,

you can use it immediately or cover it and

to bake for 10-15 more minutes until golden

water, milk, salt, and granulated sugar

refrigerate for up to 3 days.

brown. Remove the tray from the oven and

together in a medium saucepan over a

Preheat the oven to 200°C. Line two

leave to cool. Once cool, gently slice off the

medium heat. Stir until the butter has

baking sheets with parchment paper. Lightly

top of bodies with a sharp serrated knife,

melted. Bring the mixture to a simmer.

brush the parchment with water, which

then cut the tops in half to make the wings.

Once simmering, reduce heat to a low and

creates a humid environment for the pastry

add the flour all at once. Stir until the flour

to puff up without drying out or burning.

is completely incorporated and a thick Images: CNIEL

have 15 to 20. Put the tray containing the

10g granulated sugar

Place ¾ of the pastry in a piping bag fitted

To make the Chantilly, add the cream, sugar and vanilla seeds to the bowl of a stand mixer. Whip until soft peaks form,

dough clumps into a ball. Mash the dough

with a large star nozzle and the rest in a

approximately 3 to 5 minutes. Place the

ball against the bottom and sides of the

small piping bag with a small plain nozzle.

Chantilly in a piping bag fitted with a star

pan for 1 minute, which gently cooks the

Using the small nozzle, make the swan

nozzle and pipe into the swan ‘bodies’. Insert

flour. Remove from heat and transfer to the

necks with heads by piping 15 to 20 thin ‘S’

the wings into the cream and gently place a

bowl of a stand mixer fitted with a paddle

shapes onto a lined baking tray. Next, use

swan neck onto each choux body.

The content of this media represents the author’s point of view only and is the sole responsibility of the author.

The European Commission is not responsible for any use that may be made from the information contained herein.

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

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

Images used in Hotel & Catering News ME are credited when necessary.

Attributed use of copyrighted images with permission.

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HCNME EDITOR’S NOTE

Keeping cool and carrying on

T

he entertainment industry in Dubai is spectacular. Every night there is always something to see and something to do.

It was a real thrill to have some of the biggest names in this country’s nightlife scene with us at our Big Nightlife Awards last month.

Watching you all brim with excitement and cheer for yourselves and your peers was the best part of our night. It felt great finally recognising this sector for keeping the city alive after dark. We had many long debates and poured in many extra hours of additional research to finally achieve the list of shortlists we had. The outcome was incredible, and the night was extra special. Getting to see some of my personal favourites take home some big and well-deserved wins was an additional treat. Thank you once again to all the stars that showed up on the big night. It was an honour to host and celebrate your achievements in the nightlife industry. Our very first Big Nightlife

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Awards was a huge success, and we cannot wait to see you all again next year.

Many establishments are finding new ways to keep cool and carry on this summer period. From summer menus to crazy staycation offers, the industry is getting creative and finding new ways to beat the heat. Also, more hotels and restaurants are entering the metaverse, introducing new technology payment options, and prioritising sustainability.

In this issue, we have dedicated a Big Nightlife Award 2022 spread with a list of the winners.

We also focus on sustainability in the industry and highlight a local partnership putting the Dubai Can initiative into action. We hear from industry experts about; building an F&B business with the customer experience in mind, the costs of hotel rate parity, inflation, rising food costs, and other maladies. We introduce some of the latest openings, launches, news, and appointments, take you on a culinary excursion with Nestle and Nescafe and sit down with some of your favourite chefs.

As always, it has been a busy month, and with so many exciting F&B concepts and new hotels opening, it's going to be another jam-packed month ahead. We are cooking up some new editorial opportunities that we are excited to share with you soon, so I hope you enjoy this issue and have a blessed and safe Eid ul Adha, until we chat again.

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

HCNME OPENINGS & LAUNCHES

Hyatt announces plans to bring its luxury park Hyatt Brand to Johannesburg Hyatt Hotels Corporation announced today that a Hyatt affiliate entered into a management agreement with an affiliate of the Millat Group for the Winston Hotel in Rosebank, Johannesburg, to join the Hyatt portfolio as an affiliated hotel. The hotel will be available on Hyatt’s booking channels in the upcoming weeks. Following an extensive refurbishment, the hotel is expected to rebrand to Park Hyatt Johannesburg in early 2023, marking the re-introduction of the Park Hyatt brand to South Africa, signifying Hyatt’s focus on growing its luxury brands in the destinations that matter most to travelers, World of Hyatt members, customers, and owners.

“We are delighted to continue building on our relationship with the Millat Group and add Park Hyatt

Johannesburg to Hyatt’s growing collection of luxury properties throughout the African continent,” said Ludwig Bouldoukian, Regional Vice President Development Middle East Africa for Hyatt International.

“Park Hyatt hotels are found in the world’s most premier destinations and this development in Rosebank

Mövenpick Resort Al Marjan Island is now open to welcome guests to the Ultimate Island Getaway

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demonstrates a commitment to catering to both domestic and international high-end travellers who are looking for an oasis of calm and refinement, highly attentive personal service and elevated experiences in an intimate environment, while still enjoying the vibrancy of Johannesburg.”

Making its debut, Mövenpick Resort Al Marjan Island brings world-renowned levels of hospitality as the premium destination resort for families, couples and adventurers to Ras Al Khaimah. The fivestar resort features 418 rooms, suites and chalets, each boasting a balcony and uninterrupted sea views of the Arabian Gulf. Thoughtfully designed for families, it offers spacious rooms equipped with sofa beds for extra comfort.

Providing the complete island experience, the upscale accommodation also includes stylish beachfront chalets with their own private swimming pools and terraces.

Complete with six exceptional restaurant and bars, dining at Mövenpick Resort Al Marjan

showcases a variety of cuisines that caters to all palates.

Visitors can indulge in a lively and vibrant international market buffet at The Market, or relax by the beachside Mediterranean restaurant and bar Ula, an all-encompassing dynamic space inspired by the earth, sun and passion of the Arabian Gulf. Guests can also feast with their feet in the sand and sample rich Californian flavours at the Beach House or share special moments at Boons, a modern twist on a neighbourhood brasserie and bar. Sweet-toothed foodies can catch up over delicious treats including pastries, allday refreshments, Mövenpick ice creams and the signature “Chocolate Hour” at the boutique Möca Lobby Lounge.

OPENINGS & LAUNCHES

Paris Society International to expand into Saudi Arabia Paris Society International announces a pioneering joint venture agreement with MJS Holding/ Mohammed Jawa.

A strategic alliance and joint venture agreement has been signed in the French capital between the two restaurant

powerhouses, who join forces in expanding the international footprint of Paris Society’s restaurant brands to the Kingdom of Saudi Arabia.

The joint venture will leverage the combined global and local expertise of two organisations that share the ultimate aspiration of enriching the Kingdom’s luxury lifestyle offering to its resident community and to incoming travel & leisure visitors.

Amman gets a Taste of La Dolce Vita with Roberto’s Already a much-loved and well-established favorite of the Dubai culinary scene, the arrival of Roberto’s in Amman has brought a new, innovative standard of culinary excellence to Jordan’s capital. Under the uncompromising leadership of Italian chef Carmelo Rosselli and general manager Marco Scarpa, Roberto’s is delivering an unparalleled dining experience at every turn.

Sprawling across the 20th floor of the hotel—making it the highest restaurant in the city—Roberto’s gives guests more than just panoramic views of the surrounding vista: the destination offers a vibrant twist on Italian fine dining, eschewing rigid formality in favor of a chic, lively ambiance that exudes true Italian hospitality. This, as Chef Rosselli explains, is the essence of the idea of la dolce vita.

HCNME NEWS & APPOINTMENTS RADISSON BLU, DUBAI MEDIA CITY APPOINTS FAISAL KHAN AS FINANCIAL CONTROLLER Radisson Blu, Dubai Media City has announced the appointment of Faisal Khan as the hotel’s new Financial Controller. Faisal brings a wealth of experience to this vital role and will prove a great asset to the excellent team at the hotel. Radisson Blu, Dubai Media City has been providing industryleading hospitality to this established business district of Dubai since 2006.

Faisal brings ten years of hotel accounting experience and an MBA in Innovative Management, making him

an ideal candidate to help develop and lead the financial strategy of Radisson’s iconic Media City hotel. From his first role as a Financial Assistant in 2011, Faisal’s dedication, innovative approach, critical thinking, and diligence earned him a position just three years later as Assistant Financial Controller at Sofitel London Gatwick, a property with an annual turnover of more than GBP 20 million.

Faisal was appointed to his first Financial Controller position in April 2019 and has most recently been working as Director of Finance for Fairmont Windsor Park, Sofitel London Heathrow, and CP & HIEX Heathrow Terminal 4, a cluster group with a combined turnover close to GBP 100 million.

THE INAUGURAL MICHELIN GUIDE DUBAI 2022 REVEALED WITH 11 MICHELINSTARRED AND 14 BIB GOURMAND RESTAURANTS Michelin has unveiled the 2022 selection of the MICHELIN Guide Dubai — the first-ever edition in the United Arab Emirates — celebrat-

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ing Dubai’s spectacular culinary map, that is as vibrant and diverse as it is energetic. A total of 69 restaurants, which covers 21 cuisine types,

have been selected and recommended by the anonymous MICHELIN Guide inspectors.

In its inaugural edition, the MICHELIN Guide

Dubai 2022 recognizes two 2 MICHELIN Stars restaurants, nine 1 MICHELIN Star restaurants and 14 Bib Gourmand restaurants.

NEWS & APPOINTMENTS

SIX SENSES ZIGHY BAY APPOINTS NEW EXECUTIVE CHEF, SÉBASTIEN PINSON Six Senses Zighy Bay spices up its culinary offerings with Executive Chef, Sébastien Pinson as part of its family.

With more than 25 years of culinary experience, the French-born Chef has worked in some of the world’s most exotic destinations, including Canouan in the Caribbean, Maldives and Haiti, as well as Michelin starred and award-winning restaurants.

His culinary journey began at a very young age from the influence of both his grandmothers, but it wasn’t until his stint with Chef Jerome Bodereau, previously Chef de Cuisine for Alain Passard, that his passion for cooking took flight. “Going to culinary school at Lycee Hotelier St Joseph formally prepared me to be a chef, but it was Chef Jerome who taught me the respect and the love for food,” shared Chef Sébastien.

NADER HALIM APPOINTED CLUSTER GENERAL MANAGER FOR THREE HILTON HOTELS IN ABU DHABI

ROTANA APPOINTS NEW VICE PRESIDENT OF BRAND PERFORMANCE AND REINFORCES ITS FRANCHISE STRUCTURE Rotana, one of the leading hotel management companies in the region with over 100 properties across the Middle East, Africa, Eastern Europe and Turkey, announced the appointment of Frédéric Savoye as Vice President of Brand Performance and Victor de Vries as Vice President Franchise Strategy.

As the group pursues its aggressive expansion plans, overseeing commercial performance and growing its franchise operations, both remain critical for Rotana’s development strategies and a key focus area for the upcoming years.

Halim is a seasoned hotelier with over 24 years of experience in the hospitality industry and has spent 20 of these with Hilton. In his new role, he will spearhead Hilton’s three world-class properties located on Yas Island, a popular business and entertainment hub.

He is responsible for positioning these properties as preferred destinations for both GCC residents as well as international travellers.

Prior to his appointment as the Cluster General Manager of Hilton’s Yas Island hotels, Halim managed the group’s Ras Al

Khaimah properties, as the Cluster General Manager for DoubleTree

by Hilton Resort & Spa Marjan Island, Hampton by Hilton Marjan Island, DoubleTree by Hilton Ras Al Khaimah, and DoubleTree by Hilton Ras Al Khaimah Corniche Residences.

HOTELNEWSME.COM | JULY 2022

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HCNME MOVERS AND SHAKERS “ZABEEL HOUSE THE GREENS, BEING A LIFESTYLE NEIGHBOURHOOD HOTEL, WAS BUILT FOR THE COMMUNITY AND HAS BEEN LARGELY SUCCESSFUL DUE TO THE SUPPORT OF THE COMMUNITY." taurants. Designed, engineering and manufactured in the United Arab Emirates, the Model H filling unit has a capacity of 800 1-litre bottles per hour. A highly efficient filling system that reduces the manpower needed to fill water bottles.

We chat with Marcus Sutton the General Manager of Zabeel House by Jumeirah, The Greens to learn more about this collaboration, the importance of working with SMEs, and their plastic free vision.

LESS PLASTIC,

MORE FISH MARCUS SUTTON, GENERAL MANAGER, ZABEEL HOUSE BY JUMEIRAH, THE GREENS

I

n line with the ‘Dubai Can’ sustainability initiative, Zabeel House by Jumeirah, The Greens continues its mission to be single-use plastic free by 2022 by working with suppliers to ensure that, wherever possible, single-use plastic items are replaced with biodegradable alternatives. This commitment will be further reinforced with the collaboration of Sprudel, a planet-friendly water company.

Sprudel’s Closed-loop Bottling System (CBS) provides an ‘all-in-one’ solution for high- capacity on-premises bottling and can replace all single-use plastic water bottles found in hotel rooms and res-

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The introduction of Sprudel and how this plays an important role in Jumeirah’s 2022 plastic free vision In accordance with the business adoption of the UN’s Sustainable Development Goals, Zabeel House The Greens has developed a local Sustainability Improvement Plan, which is in line with Jumeirah Group’s wider commitment to responsible business practices through environmental, social and governance criteria. Implementing a high quality, mains-fed filtered water system is a major step for us in this journey, as it’s estimated that by 2050 the amount of plastic in our oceans will outweigh fish.

Our bottle branding of “Less Plastic, More Fish” highlights the need for long term sustainability and we believe communicates to our guests and the community our commitment to being a responsible business and neighbour. Teaming up with Sprudel, ‘The planet-friendly water company’, that shares the same sustainability goals as Zabeel House, was a great opportunity for us to make a difference and the give a home-grown SME a launching platform.

We were excited to note that the roll out of this project coincided with the recent announcement of the Dubai Can initiative launched by His Highness Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Dubai Crown Prince, that aims to create a culture of conscious living by driving awareness on plastic alternatives and sustainability issues. Zabeel House The Greens was lucky enough to be one of the first recipients of the Dubai Can water refill stations, which was greatly appreciated by the dynamic community.

LESS PLASTIC, MORE FISH

Why working with SMEs are important to Zabeel House Zabeel House The Greens, being a lifestyle neighbourhood hotel, was built for the community and has been largely successful due to the support of the community. Working with SMEs, such as Sprudel, allows us to not only give back to the community by supporting locally grown businesses but also benefits our guests giving them access to unique high-quality products. Our guests, who like to explore and engage with the local community and culture, value having an authentic stay and appreciate knowing that food items have been locally sourced or that their coffee

has been roasted locally in a boutique roastery.

Our relationship with Sprudel, a great Dubai start-up, has been more of a collaboration than a simple business transaction. Combining our unique expertise in our separate fields ensured that the best processes and product were developed and that our shared passion for sustainability and quality was at the forefront of everything we did. We are proud to be the first hotel to launch Sprudel’s Closed Loop Bottling System and to have had the opportunity to support their journey so far. We wish their business and sustainability vision onward success and growth.

The estimated number of plastic bottles that will be saved per year through the initiative Globally It is estimated that 1,500 plastic bottles are thrown away every second of every day. We estimate eliminating the use of over 100,000 plastic bottles across our operations and we strongly encourage other hotels and businesses to commit to implement similar initiatives. In addition, as we look to extend the program throughout our signature restaurants LAH LAH and Social Company, we will significantly reduce our use of single use branded glass bottled water and the associated carbon footprint generated with their production and transportation.

I would like to highlight that we are not just focused on reducing plastic waste but also saving another precious resource, water. All water in collected used bottles, at the time of refilling, is emptied into a water storage unit which is later collected and used to water our indoor plants and gardens.

Other sustainability initiatives rolled out across the property The hotel continues to be compliant with the 19 sustainability criteria specified by the DTCM and our Sustainability Committee aka “The Green Team” are constantly looking for additional ways of ensuring we run a sustainable and responsible business.

Since opening the use of plant based plastic bags, biodegradable take away cutlery, straws, coffee cups and food packaging has been standard along with the implementation of biodegradable and eco-friendly bathrooms amenities and refillable bathroom pump dispensers We continue to look to increase our use of local produce in our restaurants, maintain strict waste segregation measures to ensure recycling of recyclable materials and educate our guests through in room communication on how they can help to reduce water and electricity consumption during their stay. And of course, we encourage our guests to explore the neighbourhood on foot or to hop on one of our hotel bicycles, which is the best way to soak up the vibe of the neighbourhood.

HOTELNEWSME.COM | JULY 2022

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HCNME F&B FOCUS

CREATING A BUSINESS FROM THE CUSTOMER’S PERSPECTIVE

I

BY NAIM MAADAD, CEO OF GATES HOSPITALITY

t is widely accepted that customer service is the cornerstone of the hospitality industry, but what exactly does that mean? Whilst definitions might vary for each guest that we welcome through our doors, there are fundamental things that restaurants can do to make sure that they provide a dining experience

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that last long in the memory. An experience that they will want to repeat, over and over again.

Embracing digital One of the key things for any restaurant to remember is that customer service starts before guests even arrive. In today’s digital culture with information being at everyone’s

fingertips, having menus available to view online is a no-brainer. Quite simply, our customers are online, and so we should be.

Whilst having a strong media presence is something that we at Gates Hospitality pride ourselves on, this shouldn’t just be considered from a marketing perspective. Indeed, a recent study found that 77% of diners check menus before they arrive, so as a business, it’s up to us to make that viewing experience as smooth as possible. Having a website that is - optimized for mobile, is easy to navigate, and has information such as allergens already displayed - sets the tone for good customer service, long before the first bite.

Take advantage of every opportunity to speak to your customers, and instead of viewing restaurant confir-

CREATING A BUSINESS FROM THE CUSTOMER’S PERSPECTIVE

"HOWEVER, DESPITE THE DIFFERENCES, BRAND DEFINITION ACROSS OUR PORTFOLIO HAS BEEN A CLEAR OBJECTIVE OF OURS FROM DAY ONE." mations as transactional, make them informational. Ensure that customers know how to get there, are informed on parking, are aware of any special offers that day, and reassured if they have stated any special occasion.

Above all, I make sure that all my team understand the value of service and customer value, and we set ourselves targets to revert to messages within 24 hours, and have our General Managers respond to guest feedback.

After all, without them, we wouldn’t have a business at all.

Treating guests as humans, not covers I think back to some of the most memorable dining experiences I have had, and whilst I can remember aspects about the food, the way the dish tasted or presented perhaps, the first thing that always comes back to me with fondness is the way their staff made me feel.

So, hiring people that are sincere, positive, and as excited to serve guests as they are to be dining at your restaurant, [let’s not forget in Dubai they have had thousands to choose from], is one of the most important decisions a restaurant can make. A friendly, customer-first approach that is the same whether it’s a quiet Monday lunch serving, or a fully booked Friday night.

It’s for this reason that the hiring process at Gates Hospitality is based on attitude rather than years of experience. Our search criteria is very personalised to suit both the role and the venue that we are recruiting for, and if the candidate has the right attitude, we believe we can easily train them to the level of service the venue

demands. In total, we have four weeks of onboarding and training to make sure that they meet our standards before they interact with a guest.

Another thing that we encourage is for team members to eat in our other venues so that they are at the receiving end of the experience and can see and learn from what a good experience looks like.

And one of the simplest ways to do that, is by making the experience personalised each guest. Address people by their name, effectively read the table to see if they have any dietary requirements or food preferences and narrow down an extensive menu to a bespoke one, just for them.

The key to this also is to get to know your regulars. Everyone likes recognition and familiarity, so take time to get to know them, which dishes they enjoy, their drink of choice, where they prefer to be seated and remember a detail about them, their favourite sports team perhaps, to mention during the evening.

And remember that what might be a member of staff's first time serving them, might not be the first time they are dining with you. A system must be in place to ensure that repeat guests are appreciated whenever they step through the doors.

Creating a memorable atmosphere Let’s be honest, if the food was the only motive to visit a restaurant, most of us would order take-out. Above all, the restaurant’s atmosphere sets the stage, and no matter how attentive the service, or how delicious the food is, a restaurant without a ‘vibe’, in whichever form this may take, does not provide a good customer experience.

Perhaps it is no wonder then that the

Naim Maadad, CEO of Gates Hospitality

MICHELIN Guide, new in Dubai this year, also evaluates the restaurants ambiance too.

Whilst atmosphere largely comes from the guests, their conversations, and the clinking of glasses as they ‘cheers’, there are of course ways in which restaurants can help create an environment that makes it an enjoyable place to spend time.

Carefully choosing décor and furnishings to ensure that they are consistent, choosing music that matches the concept of the restaurant, softening the lighting for a romantic restaurant, or indeed turning it up for a more casual family-friendly setting, are all conducive to the way they make the diner feel. The atmosphere at our restaurant Bistro De Arts for example, is different to that during an evening at Publique.

However, despite the differences, brand definition across our portfolio has been a clear objective of ours from day one. Whilst our portfolio is broad, we make sure that the quality of the food and beverages, the service, personality, pricing, and activations of all our brands align. When walking into any of our restaurants, we want people to feel that it’s a Gates Hospitality venue, and so it’s important that we are consistent with our messaging.

HOTELNEWSME.COM | JULY 2022

23

HCNME IN THE MIX MERYEM BEYOGLU, Head of Sales and Events, Eataly at the Beach

Beach boasts an open bar serving an extensive menu including: antipasti, pasta, pizza, crudi di mare and an array of gelato flavours as well as an eclectic mix of beverages carefully crafted by an in-house mixologist that accompanies the customary Italian fare comprising of Eataly’s signature dishes. In addition to a dedicated cheese room, located within the restaurant, offering a wide selection of Italian cheeses and cold cuts, outdoor terraces on both floors will provide seaside vistas overlooking the Arabian Gulf and Ain Dubai, the world’s tallest panoramic wheel and Dubai’s newest iconic tourism destination – making the sophisticated restaurant an ideal location for private or corporate events.

Meryem Beyoglu, Head of Sales and Events at Eataly at the Beach gave us more insight into the brand’s very first licensed location.

THE VERY BEST OF

ITALY at the BEACH

THE FIRST AND ONLY LICENSED EATALY VENUE IN THE MIDDLE EAST

E

ataly, the largest Italian food market and restaurant concept, has opened of its first licensed venue in the Middle East, Eataly at The Beach, located at Pavilion at The Beach, a new dining destination in Jumeirah

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Beach Residence (JBR). Spanning over 8,000 square feet, the internationally renowned Italian food concept’s new JBR venue offers a high quality Italian culinary experience with customers set to enjoy a quintessential taste of Italy via the brand’s “Eat, Shop, and Learn” mantra. Stretched across two floors, the 250-cover Eataly at The

What makes this food market and restaurant concept work so well?

Our concept has been able to flourish in the region because people are eager to learn more about the authentic Italian cuisine and its flair. Giving diners the opportunity to purchase what they order at the restaurant will make them want to come back for more. Whether it is for the market or the restaurant itself, the relationship between the customer and Eataly begins to blossom.

Why is it important that customers can “Eat, Shop, and Learn”?

It is very simple for us: We sell what we cook, and we cook what we sell. Diners can purchase many of the ingredients we use in our dishes from the Eataly store to recreate their favourites at home. We want people to be able to access authentic Italian cuisine easily and learn the background and profile of each product. Our masterclass series will be launching soon, which will give diners an opportunity to learn the ins and outs of many of our renowned inhouse chefs’ signature dishes, as

THE VERY BEST OF ITALY AT THE BEACH

well as beverages. We want to keep the Italian traditions alive and bring them over to the Middle East, thus making it a unique outlet for residents and tourists alike to visit.

What made the Pavilion at The Beach an attractive location?

Being located at a trendy new venue such as The Pavilion is ideal for Eataly at the Beach as it allows for year-round dining without having to worry about the weather. It is a temperature-controlled venue situated in the heart of JBR, which is obviously very popular among residents and tourists. We also have a dedicated valet parking area for diners, making it very convenient for customers. And we cannot forget about the magnificent view of Ain Dubai from our terrace dining area, which also transforms into a beautiful space for events. It truly is a super experience to dine at Eataly at the Beach.

Our food menu has a strong focus on classic Italian seafood dishes, and while high-quality imported ingredients are plentiful across our venues, we also use local seafood when available too. At The Pavilion, we are located very close to fresh, readily available seafood so that makes life easier too.

Why has the brand chosen to open a licensed location?

As the first and only licensed Eataly venue in the Middle East, we wanted to expand on our brand ethos of bringing traditional, authentic Italian tastes to the region. The beverage menu

focuses on true Italian classics such as Aperol Spritz and white wines, but also ventures into signature cocktails and imported Italian wines that might not be as familiar to Dubai-based diners.

It is very exciting for us to be on this journey of expanding other aspects of the Eataly brand to the Middle East.

We want to transport our customers to Italy through our menus, which is why our beverage menu will also be adapting to seasonal flavours using fresh Italian ingredients.

Which other locations are you interested in?

Due to popular demand, we are looking to expand our Eataly concept

to Abu Dhabi as well. We are very proud of how well the concept has been received in the region and look forward to the expansion into other cities. Also, coming soon, we will have a branch at the newly opened Dubai Hills Mall, an ideal location given its popularity among residents since launching.

The response to the Eataly at the Beach venue launch has been overwhelmingly positive, and we are very excited for what is to come with other ventures soon.

Can you tell us about your development as a brand in the region and what’s next?

Since its inception in the region, Eataly has been a place for people to ‘Eat, Shop, and Learn’ with the highest-quality Italian products and has timelessly upheld its customer promise. It is a model that made Eataly the successful brand that it has become, so we want to continue with this and ensure our core values are emphasised through all our ventures. At the moment, it has been with our licensed venue, which is new to the market, but we want our customers to know we have very exciting elements coming soon, including our previously mentioned masterclasses, live DJ sets at weekends, an aperitivo Italiano, and a brunch.

HOTELNEWSME.COM | JULY 2022

25

HCNME THE BUSINESS OF

HOTEL RATE

PARITY

“The world is getting smarter, smaller, and faster.”

Y

BY GLENN NOBBS, GENERAL MANAGER, MILLENNIUM PLACE BARSHA HEIGHTS

ears ago, establishing rate structures in hotels were quite easy, the guidelines were very straightforward. Contracts were created per market, with 30 days cut off for allotments, and all re26

JULY 2022 | HOTELNEWSME.COM

tail bookings came direct - manually.

Hoteliers lived on fax machines and phone calls. Trade Shows like ITB and ATM were times when contracts were negotiated and signed. The GDS ruled international corporate travel and each segment was defined and operated with completely different business models, where discounting of

rates was determined by the volume of room nights that can be generated.

Wholesale was Wholesale, Corporate was Corporate, and Retail was Retail, and never the twain shall meet. Oh, and Online Travel Agents (OTA), Bed Banks and social media, were not even a twinkle in the eye of Geert-Jan Bruinsma or Mark Zuckerberg.

Press fast forward, we are now in an era where those lines are not only blurred but getting completely rubbed out. Retail bookings are fed via OTA’s, who are taking a share of business from your brand’s own website with their immense advertising power and powerful technology. We also have anywhere between 60-75% of bookings being generated by mobile devices, and properties receive wholesale booking within a 1-5 day booking window.

Simply put, the world is getting smarter, smaller, and faster. Everyone and everything is becoming further

HOTEL RATE PARITY

intertwined as we march on down the rabbit hole.

Our mobile phones are now our travel agents as individuals get their holiday inspiration from Instagram and Tik Tok and obtain reviews from Tripadvisor and Google, and finally book their stay via Booking.com, Expedia, Agoda, Wotif.com, etc.

All of this, without ever needing to speak to a single soul or leave their room (or office!).

So, what is the issue you may ask? Surely this opens up greater opportunities to generate more bookings as

it stimulates more searches with the Instagrammable lobby and engages more with travellers searching for a holiday in this new season of ‘Revenge Travel’.

However, ultimately this mishmash of rates across multiple platforms means your retail rates continue to be undercut by linked systems feeding the B2B rates directly to retail outlets. It also means you have to fight an uphill battle against rate leakage and parity issues to try and protect your property from being undervalued on the public platforms, and time

and money is wasted having to create test bookings to try and find the culprit.

During the earlier days, the wholesaler was rewarded with discounted net rates as they would introduce your property to new destinations through brochures and marketing campaigns and in turn drive sales volume. Now, unfortunately, we see those very same discounted rates on public sites, where the property will also be charged a commission by the hosting OTA. In fact, it has become increasingly difficult for Hoteliers, to solve this issue as technology has developed at a speed we don’t comprehend and both wholesale and online agents have worked equally hard to capture more of the pie.

So, in this world of tech fights, and algorithms searching for the best available rate all the time, what’s the answer to this mighty conundrum?

The short answer to this is that there is none, or at least not at the moment.

The long answer is that there needs to be much more honest and transparent dialogue between hotel companies, OTAs, the wholesalers and bed-banks to tackle the current situation. Rate parity needs to become a discussion point that is pushed into the faces of all stakeholders, so they have no option but to give it serious time and dialogue. As it not only dilutes rates, but it casts dark shadows questioning the rate integrity of hotels.

It also brings into question the business ethics behind the third (or fourth) party(s) who are spreading

these discounted rates and manipulating systems to better suit their own agendas and pockets. This issue may also need intervention in the form of government regulations stipulating the percentage mark up for 3rd parties or the percentage commission OTAs can charge. And let’s not forget opportunities to further educate Hotel Revenue Managers, Sales Directors, and General Managers on the intricacies of setting rates and managing inventories. There’s a number of high-quality revenue management courses available these days that can only help strengthen one of the most valuable areas of a hotel’s profitability.

Rate parity is not just a Dubai problem. This exists all over the world and needs to become a public issue where all industry partners can work on agreeing to a solution so we can all benefit together.

HOTELNEWSME.COM | JULY 2022

27

HCNME WHO’S COOKING Chef Jitin Joshi

FROM PATTERN

TO PLATE Rangoli’s new concept, new look, and new menu

S

ummer marks new beginnings for Rangoli, Yas Island Rotana at Yas Plaza Hotels as it reveals its stylish restaurant's new look, redefining its restaurant’s soul, flavour, and concept, following a refurbishment since it opened in 2010. To usher in this new era of bold new tastes, youthful energy, and daring design, the restaurant is welcomed guest Michelin Star Chef

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Jitin Joshi, who teamed up with Rangoli’s Chef De Cuisine Shadab Qureshi to prepare a new menu, mastering North and South Indian cuisine with a surprising twist rendering Rangoli to become an outlet of exciting new appearances and elevated feasts for all senses.

Chef Jitin Joshi, has led some of the world’s most prestigious kitchens with a notable decorated history of

being the Executive Chef of Mayfair’s Benares, where he led the team to win 1 Michelin star in 2007. He was awarded the Best Ethnic Chef by the Craft Guild UK in 2009 and has served under leading hospitality names in the UAE. Chef Jitin was also previously invited to showcase at the Dubai Expo 2020 and has cooked for several ‘A list’ celebrities like David Beckham, Ed Sheeran, Priyanka Chopra Jonas, Prince Charles, and the Heiress to Chateau Margaux.

Tell us about your journey to becoming a chef?

As a child, I always dreamt of becoming a doctor, however, destiny had different plans. When I joined cater-

FROM PATTERN TO PLATE

ing college, it was clear in my mind that I wanted to become a chef. I put all my focus and attention into reading cookery books and learning the techniques. And when I look back on the last 23 years as a chef, there has never been a dull moment.

Rangoli Signature Sampler

What do you love most about being a chef?

Creating something tangible and feeding someone is very satisfying and rewarding. There is a creative side to it as well which is very self-assuring especially when your creations are accepted by the diners.

There is a lot of science in cooking and I find that very enchanting and love to make new discoveries and find out the whys and the hows.

Tell us about how you got your Michelin Star status?

Michelin stars are awarded to restaurants and not to chefs, however, as a chef you are at the helm and get the credit for it. I was leading the team at Benares restaurant in 2007 when it was awarded a Michelin star for the first time. More recently I was Executive chef at Gymkhana restaurant which retained its star in 2018-2020 under my leadership.

What made you want to prepare This Chef’s Table experience at Rangoli?

I was invited to do this pop-up at Rangoli, which is at the Yas Island Rotana. Yas Island Rotana is a great venue and I wanted to showcase my menu at Rangoli.

Tell us about Rangoli’s special fivecourse degustation menu?

This menu comprises some of my signature dishes. As rangoli is also related to colour; so on this menu, I have showcased the vibrancy of flavours as well as a splash of colour.

Describe the experience diners can expect from this refurbished Rangoli?

There is definitely a ‘rangoli’ at Rangoli now, the room is full of colours and vibrancy. The new menu has some bold traditional flavours curated by Chef Qureshi e.g. Nalli

Biryani, Zucchini Chaat, Palak Kofta, etc. There is also a new range of delicious cocktails to enjoy.

What's next for you after the chef's table?

Next, I am doing a pub take over in Hampshire UK and then later I would be involved with the commonwealth games in Birmingham.

Lobster masala fry

Machihi Tawa Masala

HOTELNEWSME.COM | JULY 2022

29

GEORGE FARES,

Director of Engineering, Jumeirah Zabeel Saray

A lifetime

JUMEIRAH

with

Lifetime Achievement Award Winner George Fares recalls his journey with Jumeirah

BY SEYMONE L MOODLEY

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A LIFETIME WITH JUMERIAH

AS THE DIRECTOR OF ENGINEERING, YOU ARE GIVEN THE KEYS OF THE PROPERTY, AND IT’S YOUR ROLE TO MAINTAIN AND FURTHER ENHANCE IT SO THAT IT REMAINS IN EXCELLENT CONDITION AND IN SYNERGY WITH CURATING BEAUTIFUL EXPERIENCES FOR OUR GUESTS.”

R

ecent Leaders in Hospitality 2022 Lifetime Achievement Award Winner, George Fares is the Director of Engineering at Jumeirah Zabeel Saray. This award is given to a hospitality veteran who has dedicated their life to the pursuit of excellence across the hotel industry. Their achievements have made the industry a better place for not only those who have worked with them, but the entire sector. George spent over three decades in the industry, innovating, and maintaining some of the properties operating under one of the biggest and most successful hotel groups in this region, Jumeirah Group.

His career in engineering began a long time ago in his hometown, Lebanon, where he would dismantle his toys to better understand how they worked and challenge himself to re-engineer them. His father supported his curiosity and always made sure there were more toys for him to work on.

As he grew older, he took his love for all things electrical and mechanical more seriously and studied Electro Mechanical Engineering in 1984. It was that same year that he landed an opportunity to travel to Dubai for work. When he arrived he was assigned to work at the Dubai Power Station which at the time was the city’s main source of power.

George was given accommodation at the Chicago Beach Hotel, now known as Jumeirah Beach Hotel.

He didn’t know it at the time, but this trip would soon become the stepping stone for a lifetime at Jumeirah Group.

Four years later after completing his studies, George returned to Dubai. He joined the team at Chicago Beach Hotel as the Assistant Chief Engineer. Shortly after, he was involved in the re-construction work of the hotel before its pre-opening under the name of Jumeirah Beach Hotel with the vision of turning this property into the best resort in the region.

George played a significant role in the successful opening of Jumeirah Beach Hotel in 1997. The hotel went on to become one of Dubai's most cher-

ished beachside resorts in the region, boasting high calibre construction and the latest technology During this time Burj Al Arab Jumeirah was in the making, and just like George’s journey with Jumeirah, the story of Burj Al Arab Jumeirah started at the Chicago Beach Hotel too.

In 1999, George moved to Burj Al Arab Jumeirah where he took on the role of Resident Engineer.

Soon after he was promoted to Chief Engineer overseeing the pre-opening of - Jumeirah Mina A’ Salam Souk and the C&I building before moving to Jumeirah Al Qasr and Jumeirah Dar Al Masyaf where he spent the next seven years.

Throughout his time working at different Jumeirah properties and driven by his passion to come up with technical creative solutions, George has modified and modernised the engineering departments, implemented many leading-edge workshops that beautified and enhanced the properties he worked at in terms of look, performance, and guest experience.

In 2010, George was promoted to Director of Engineering for the pre-opening of Jumeirah Zabeel Saray on Palm Jumeirah where his inventive ideas and capabilities once again, led to another successful hotel opening.

Talking with Lifetime Achievement Award Winner George, allowed us to really appreciate the vital role that engineering plays in a hotel. From troubleshooting and repairing hotel equipment, facilities, and systems, to being proactive with

HOTELNEWSME.COM | JULY 2022

31

HCNME THE EXPERIENCED

“WE’VE ALWAYS BELIEVED IN PRECAUTION AND NOT REMEDY, WE DON’T WAIT UNTIL THINGS HAPPEN TO INNOVATE.” preventative maintenance, carrying out regular inspections, and staying on top of health and safety, this heart of the house department is the backbone of the building. As George puts it, as the Director of Engineering you are given the keys of the property, and it’s your role to maintain and further enhance it so that it remains in excellent condition and in synergy with curating beautiful experiences for our guests.

George has completed many international technical trainings within Austria, Germany, and the USA, he also designed the architec-

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tural structure of the International Training Centre and the Oasis Village Accommodation, as well as led Jumeirah Zabeel Saray to become “Green Globe Certified”.

And of all the properties George has served, Jumeirah Zabeel Saray holds an extra special place in his heart and he has never let any challenge stop him from achieving great things for the hotel. During the time of development at Jumeirah Zabeel Saray, the team decided to build a cutting edge snow room in the hotel spa. During the project, they ran into a challenging situation when one of the suppliers were not able to come to the UAE and complete the room. Launching without this oneof-a-kind experience was not an option for George, so he decided that, if the supplier couldn’t come to him, he would go to the supplier. He flew to Munich, Germany, studied the system, and brought back the parts needed just in time to brief his team and complete the snow room, which he and his team continue to maintain creating a spectacular experience at the award-winning Talise Ottoman Spa. George has always been a student and says he will always remain a student. This insatiable hunger to always stay ahead of the game has been a strong driver continuously fuelling his passion to think out of the box to either come up with new innovative solutions or help improve existing ones. Dur-

ing COVID-19, he designed an Air Handling Disinfection system that automatically sanitises the inflow and outflow of air at regular intervals, to protect both colleagues and guests’ health and safety. “We’ve always believed in precaution and not remedy, we don’t wait until things happen to innovate. The health and safety of our colleagues and guests are of our utmost priority and importance and we ensure that

A LIFETIME WITH JUMERIAH

this is always maintained through the highest standards within the hospitality industry,” says George.

Apart from playing a pivotal role at the properties he has worked in, George has been a confidant and mentor to his team and is responsible for the growth of many. He attributes his dedication and loyalty to the encouragement he has always received from the Group and says that having the freedom

to originate allowed him to become the leader he is today with an excellent workforce around him.

After three decades of service and being recognised for his achievements throughout the years, George still gets excited to come to work every single day, and despite being such a highly respected and sought after professional in the industry and region, he always has time to pass on

his knowledge and experience to the next generation of Jumeirah professionals.

Showing absolutely no signs of slowing down, George says that he appreciates the growth opportunities Jumeirah Group has offered him during his career and he will continue to always cherish his presence and innovate more.

“Jumeirah is my family and Dubai is my home,” he concludes.

Thalassotherapy pool at Jumeirah Zabeel Saray's Talise Ottoman Spa,

HOTELNEWSME.COM | JULY 2022

33

HCNME EXCEPTIONAL GASTRONOMY

Chef Reif Othman

SELF-TITLED AND SELF-MADE Because life is too short for conventional food and ugly clothes

BY SEYMONE L MOODLEY

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SELF-TITLE AND SELF-MADE

H

ow does this raw fish and potatoes turn into so many beautiful dishes?

This was the question on young Reif Othman’s mind every time his mother dragged him to the market as a little boy.

Spending the next few years of his life answering that question would award Dubai-based chef and restaurateur Reif, the Chefs’ Choice Award in the inaugural MENA 50 Best Restaurants 2022 line-up, a MICHELIN Guide Dubai 2022 Bib Gourmand, and the much-coveted UAE Golden Visa.

Originally from Singapore, Chef Reif started his culinary adventure in the UAE in 2004 when he worked in Burj Al Arab. After just a year, he left and returned home to gain the experience that he needed to achieve his dream of opening up his own restaurant one day. Back in Singapore, he met his wife, started his family and opened a few restaurants. Five years later, he received an offer to run one of the region’s most-loved restaurants, Zuma Dubai. During his last ride at Zuma, he was responsible for opening Zuma Room in cities worldwide. On New Year’s Eve in 2016, Chef Reif launched a new Dubai concept, Play Restaurant & Lounge at the H Hotel, where he would spend another two years before seeing his name on a restaurant door.

The Experience by Reif Othman pro-

vided an omakase tasting menu to a twelve-seater table with a new theme every month. This experience allowed Chef Reif to test the market’s reaction to different dishes. After two years, he worked with F1 legend and Billionaire Dubai owner, Flavio Briatore, opening up restaurants in Monaco and London. Following a year of successful openings for Flavio and a few pop-ups later, his self-titled and self-made F&B brand was born.

Chef Reif’s story is not about luck, inheritance, or landing wealthy investors. His story is about having the resilience and discipline it takes to

go after what you want and do it your way. His courage did not falter at the expense of naysayers or the prospect of hard work. Knowing that his father disapproved but determined to become a chef, he went to culinary school without his father’s knowledge, a decision that found him on his own financially. Discipline kicked in, and Chef Reif worked as a broker by night and a chef by day to earn his dream.

He made a lot of sacrifices when he pursued his passion for cooking fulltime by blocking out anything and everything that got in the way of his goals.

CHEF REIF LAUNCHED A NEW DUBAI CONCEPT, PLAY RESTAURANT & LOUNGE AT THE H HOTEL, WHERE HE WOULD SPEND ANOTHER TWO YEARS BEFORE SEEING HIS NAME ON A RESTAURANT DOOR.

HOTELNEWSME.COM | JULY 2022

35

HCNME EXCEPTIONAL GASTRONOMY

Chef Reif is independent in his thinking and in business, and thanks to his good financial sense, he has always looked at things from a very calculated point of view. After spending years surveying the country’s F&B industry with unconventional plate after plate, his data pointed to one key finding - a premium casual F&B concept was what Dubai needed.

Being in debt and not having complete creative control to actualise his goal was not a part of his plan. So, he put his savings to work and started his relaxed, neighbourhood and price-friendly eatery, Reif Kushiyaki. Chef Reif’s attention focuses on the quality of his products, he created a place where people can enjoy premium quality food in their flipflops without spending a pretty penny.

Thanks to his practical approach to business, good feng shui, and yet another calculated risk, Reif Japanese Kushi-

yaki in Jumeirah’s Dar Wasl Mall has become the wishlist of every foodie. A licensed outpost of Reif Japanese Kushiyaki followed at Time Out Market Dubai in April 2021, as well as another branch in Dar Wasl Mall in September 2021 to accommodate an increase in demand. To complement the all-day dining menu, he added Asagohan, the Japanese morning breakfast meal showcasing a mix of savoury and sweet Far Eastern-inspired dishes alongside European classics – all boasting Reif’s unconventional twist and his trademark cakes.

His ability to find the right partnerships and loyal staff comes from his honest and open approach as a businessman. This management style proved effective during the COVID-19 lockdown when Reif had to shut down his location, leaving his staff without an income. He assessed his financials and found a way to keep them on paid leave, ensuring they could survive the financial impact of the pandemic. Once restrictions eased, his kindness was repaid in good fortune when the restaurant reopened to a packed house. Chef Reif understands the power of money

REIF restaurant at Dar Wasl Mall

Left picture: Chef Reif Othman receiving the Chef's Choice Award

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SELF-TITLE AND SELF-MADE

and knows very well that every cent counts, and his belief system is firmly rooted in always doing the right thing and taking care of the people around you. “At the end of the day, my staff is my foundation. Without them, I wouldn’t be where I am, and Reif wouldn’t be where it is. It’s all them. I wasn’t always a restaurant owner, and I remember what it was like to be in their position.” He adds.

Chef Reif continues to embrace Japanese sensibilities in his cooking, with Italian and French cuisine influence.

His cooking is renowned for quality, flavour, consistency, creativity and wit. He’s always the first to introduce a new dish sparking a country-wide trend, whether it’s the ‘toilet roll’ yuzu and lemon cake that went viral over the pandemic, his Instagram-famous Wagyu Sando, or his Kushi skewers.

The first franchised Reif Japanese Kushiyaki restaurant in the world opened in December 2021 in Cairo at the 5A By The Waterway complex, with franchised partner and renowned Egyptian F&B operator, Baky Hospitality, seating 140 diners in a licensed space. Three new franchised locations have also been signed for Riyadh, Saudi Arabia. And the brand just announced two new licensed concepts in the UAE, Reif Japanese Kushiyaki and separately, TERO Chef’s Table.

Both restaurants, which are entirely self-funded, are set to open in the new district of Dubai Hills Estate Business Park in Q4 2022.

Chef Reif doesn’t just have great taste in food, he also has an eye for fashion. His out-of-the-ordinary streetwear store, Soleside by Reif in Al Wasl Vita Mall is a reflection of his style and passion for clothes. This showcase for sneakers, streetwear and Bearbrik toy collectables houses both a shop and a café. Furthermore, Reif

embarks on a new cuisine category with the signing of his own unconventional Korean BBQ concept, going by the playful name of Hoe Lee Kow at the first boutique hotel in the UAE, Hotel Indigo Dubai Downtown, set to open this September with a 220-cover indoor and outdoor licensed rooftop restaurant. He also takes on consultant chef ventures and pop-up collaborations in the UAE and internationally.

Growing up, Chef Reif was always a little rough around the edges. He never saw himself putting on a collared shirt every day to work a corporate job. Even when those closest to him told him that he would never make it big as a chef, he used their words to fuel his passion, and his vision only got clearer and clearer.

Today in his kitchen, award-winning Chef Reif continues to wow the industry with his unconventional Japanese cuisines in a cool graphic tee and a fresh pair of sneakers.

GROWING UP, CHEF REIF WAS ALWAYS A LITTLE ROUGH AROUND THE EDGES. EVEN WHEN THOSE CLOSEST TO HIM TOLD HIM THAT HE WOULD NEVER MAKE IT BIG AS A CHEF, HE USED THEIR WORDS TO FUEL HIS PASSION, AND HIS VISION ONLY GOT CLEARER AND CLEARER. HOTELNEWSME.COM | JULY 2022

37

HCNME MAKING DELICIOUS POSSIBLE

“SOURCE MORE ORGANIC PRODUCTS WHILE KEEPING THE PRICING REASONABLE, PREFERABLY SOURCED LOCALLY TO SUPPORT THE COMMUNITY WE LIVE IN.”

my palate always. It is a cultural experience and very dear to me.

What are you cooking up today?

Tell us more about the dish.

I will be cooking Lamb Kofta tagine with tomato sauce and jalapeño cream keeping the local flair and rich of flavours.

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

Since the pattern of eating food has changed tremendously in the recent years, I as a chef also need to cope with the trend and food such as vegan eggs, meat free products and moringa have occupied my kitchen shelves.

KIRAN RAMSARAN CLUSTER CULINARY DIRECTOR

MAURITIAN NATIONAL, KIRAN HAS MORE THAN 28 YEARS OF CULINARY EXPERIENCE, 17 OF WHICH ARE IN THE UAE. Can you give us a glimpse of your career journey so far?

I began my culinary journey 28 years ago in 1994 from my motherland Mauritius with my first breakthrough to the UAE with Habtoor hospitality, Dubai in 2005 and thereon gliding through Jumeirah group, followed by Accor where I have been into various roles at Fairmont Kenya, Novotel Al Barsha and currently as Cluster 38

JULY 2022 | HOTELNEWSME.COM

Director of Culinary for Novotel and Ibis World Trade Centre and Ibis One Central.

What’s your favourite dish to eat and why?

Mauritian Fish Rougaille is my favourite dish as I grew up in the coastal village with rustic home blended spices, the citrus and aromatic herbs remain young to

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

The most popular food trends are surely, vegan, opting for organic products, and choosing healthy food selections on the menu.

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

My advice to them would be to purchase their products from those who practice sustainability in order to create an eco-friendly chain.

Source more organic products while keeping the pricing reasonable, preferably sourced locally to support the community we live in. Beside this, we all must join hands together towards the vision for no plastic and reduced our carbon footprint.

INGREDIENTS

LAMB KOFTA TAGINE WITH TOMATO SAUCE AND JALAPEÑO CREAM VEGETABLES • 1 Small onion, finely chopped or grated • 3 tbs Chopped fresh parsley • 3 tbs Chopped fresh cilantro • 1/4 tbs Ground cinnamon • 1 Medium onion, finely chopped • 1 small green bell pepper, finely chopped • 4 Cloves garlic, pressed or finely chopped • 2 tbs Finely chopped parsley • 2 tbs Finely chopped cilantro • 3 tbs Chopped fresh parsley and fresh cilantro springs DRY STORE • 1 tbs Paprika • 1 tbs Cumin • 1 tbs Salt

• 1/4 tbs Black pepper • 1/4 tbs Turmeric • 1/4 tbs Ground Cinnamon • 1.5 tbs Paprika • 1.5 tbs Cumin • 1.5 tbs Salt • 1/4 tbs Black pepper • 1/8 tbs Cayenne pepper • 1 Bay leaf GENERAL STORE • 1/4 cup Olive oil or vegetable oil • 3 tbs Chopped Pickled jalapeno FROZEN ITEMS • 1 lb Ground lamb

DAIRY • 8 tbs Yoghurt NESTLÉ® PRODUCTS • BUITONI® Tomato Coulis • NESTLÉ® Cream • MAGGI® Chicken Stock Powder

FIND OUT MORE ABOUT US HERE:

HCNME MAKING DELICIOUS POSSIBLE “I THINK IT IS VERY IMPORTANT TO INTRODUCE NEW AND SUSTAINABLE PRODUCTS TO CONSUMERS.” opening, now we have multiple units and locations. It was challenging but fun in the beginning since it was a new concept for consumers and chefs.

What’s your favourite dish to eat and why?

It’s called kitfo, and I would describe it as an Ethiopian beef tartar with chili butter and different spices.

It is my favourite dish because it reminds me of home and it’s easy and delicious, it’s my go-to dish.

What are you cooking up today?

Tell us more about the dish.

Today I will be making a vegan lasagna using SWEET EARTH® Awesome Burger™ which is a Sweetheart Kitchen concept incorporated with NESTLÉ® products, this dish is healthy, delicious, and simple to make.

TOFFIK IBRAHIM HEAD CHEF

ETHIOPIAN NATIONAL, TOFFIK HAS MORE THAN 6 YEARS OF CULINARY EXPERIENCE, 6 OF WHICH ARE IN THE UAE. Can you give us a glimpse of your career journey so far?

I started my F&B journey from the age of 13. I was working in my family restaurant back in Ethiopia which was a steakhouse. I came to the UAE in 2015 and I was lucky enough to find a job in culinary school, my role was cleaning and organising the kitchens for students. While there, I immediately applied for a role in 40

JULY 2022 | HOTELNEWSME.COM

the professional kitchen course. I completed my courses and started working in the same organisation, teaching pastry students and professional students. After working with amazing chefs in the culinary school I joined Sweetheart Kitchen, the delivery only concept virtual restaurant.

I started working in the Sweetheart Kitchen as a CDP since the pre-

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

I try to always use quality, rich in nutrition and healthy ingredients as much as possible rather than concentrating only on comfort food items.

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

I believe these days consumers are more cautious about their health and at the same time they are price sensitive, and the cloud kitchens are a great advantage for the consumers to find a varity of choices with fair value.

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

I think it is very important to introduce new and sustainable products to consumers.

INGREDIENTS

SWEET EARTH® VEGAN LASAGNA

VEGETABLE • 70 g Red onion • 5 g Fresh Basil DRY STORE • 10 g Olive oil • 2 g Dryed oregano • 1 g Black pepper • 4 g White sugar • 5 g Nezo salt • 50 g Flour

• 3 g Nutmeg • 15 Lasagna sheets GENERAL STORE • 50 g Margarine • 450 g Vegan cheddar shredded • 350 g Almond Milk NESTLÉ® PRODUCTS • 350 g SWEET EARTH® Awesome Burger • 500 g BUITONI® Tomato Coulis

FIND OUT MORE ABOUT US HERE:

HCNME POINT OF VIEW MARK CARROLL AND ANDREAS LINDGREEN BORGMANN CEOS & CO-FOUNDERS OF KCAL

KCAL FEED YOUR DNA WITH THE HEALTHY GOODNESS OF

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L

ife is all about creating, catching up and hopping on to the next biggest trend—be it luxury fashion, top technology or even something basic like food. Whether it’s 24-karat desserts, deconstructed meals or molecular gastronomy using liquid nitrogen, the food and beverage industry has undergone numerous shifts over the years with some interesting trends and some rather forgettable ones. The one constant, though, has been the pursuit of healthy, highquality nutrition that helps you fulfil your goals, energise you from within and allows you to be the best version of yourself as you live your life.

To meet the market’s demand for nutrition that delivers results, Kcal was founded in September 2010 by friends Andreas Borgmann and Mark Carroll. One evening, after their workout, both Carroll and Borgmann began looking for food that was not loaded in refined oil, sodium and sugars. Every cuisine they explored didn’t cut the mustard and they identified the gap in the market for healthy meals completely transparent about macro counts, calories and nutritional value. With no experience in the F&B industry, they began to contemplate starting their own restaurant that they would simply call Kcal—the perfect name to give an establishment that was focused on health and wellness through food.

After several months of research, the first restaurant opened in JLT in Dubai; since then, things have only looked up. Kcal went on to expand its brand umbrella, opening more restaurants across Dubai and Abu Dhabi in addition to creating Kcal Meal Plans (formerly known as Kcal Extra) and Fuel-Up by Kcal. Kcal Meal Plans gives customers the opportunity to sign up to monthly meal plans that are customised based on individual needs, lifestyle choices and longterm wellness goals. Fuel-Up by Kcal, launched in 2015, is UAE’s first build your own meal prep service geared towards individuals seeking to build their gains and improve their athletic performance using the right Fuel.

“The foundation of Kcal’s meals lies in the Palaeolithic diet, com-

FEED YOUR DNA WITH THE HEALTHY GOODNESS OF KCAL

“ONE OF THE THINGS WE DO AT KCAL IS RECREATE CLASSIC COMFORT FOODS WITH OUR OWN LITTLE SPIN ON IT.”

monly known as the caveman or stone-age diet, which pushes you to choose foods (and food groups) that early humans consumed,” says Andreas Borgmann, co-founder and CEO of Kcal who has a huge impact on the meals Kcal serves. “The reason we chose to build our meal plans around paleo is because that’s what the human body adapted to over time in the absence of farming. So we’re talking about protein, fruits and vegetables. Grains such as legumes and rice and dairy came much later and were slowly incorporated into modern food habits. Of course these foods have their own benefits, but too much of one thing over another is always going to impact your body negatively,” he further adds.

“The Kcal DNA is all about balance,” says co-founder Mark Carroll. “All our meals are designed to give you exactly the right amount of macros you need to keep your energy up through the day. You’ll never find too much of a single macro over the other, because all our meals are portion-controlled and calorie-counted, so you don’t have to fuss over what to make and how much of it you need to eat to achieve your health goals. The other thing we swear by is prohibiting the use of refined sugar and oils. Our meals do not contain artificial sweeteners or heavy saturated fats, which give rise to obesity, heart disease and diabetes.

Kcal works towards building and supporting your immune system, preparing meals that

reduce inflammation and are good for your gut. There is no room for crash dieting or yoyo eating. We don’t believe in fads and have stuck to our DNA since we first began operations in 2010.”

Ever since its inception, Kcal has been on the minds (and in the homes) of the UAE’s residents. Having been among the first companies to provide customised meal plans, the demand and market for its service has only grown. Offering nine meal plans with over 800 dishes to choose from, Kcal also houses a competent nutrition team that breaks down health myths one success story at a time. Still, there is always one thing plaguing the minds of those considering a meal plan: the menu variety.

How does Kcal keep its meal

plan menus fresh and exciting for its Kcal-ers to keep coming back for more?

“Constant recipe testing,” says Borgmann. “Our nutrition team is continuously creating and testing new recipes to be included across our meal plans. Each recipe goes through several rounds of testing to ensure it tastes perfect before it’s included on our meal plans. We also ensure that the calorie count and macronutrient content is visible on our packaging at all times, because we believe everyone should know what they’re feeding their body.

We were the first company in the meal plan market to be 100% transparent about the calories in our meals, and I’ve seen several companies follow suit in recent years,” he added.

“One of the things we do at Kcal is recreate classic comfort foods with our own little spin on it. If you’re craving lasagne, we do a pasta-free one.

Looking for a burger? You’ll find it on our menu. Craving Mexican fare? We’ve got you.

The best part about being on a Kcal meal plan is nothing is off the menu. When you have your meal plan delivered to your door in our well-engineered bag (that’s become a trend icon of its own), you’re likely to find a little snack that satiates your sweet tooth, be it energy bites, healthy cookies or fresh fruit.

The key is eating everything in moderation, and our nutrition experts determine your calorie ranges and portions in order to help you eat better and lead a fuller life,” adds Carroll.

Since 2010, plenty of companies have catapulted and swung big in the meal plan market, mimicking Kcal’s model of success.

Increased competition always poses a challenge in HOTELNEWSME.COM | JULY 2022

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HCNME POINT OF VIEW “FOOD IS FUEL, SO EVERYTHING THAT YOU PUT INTO YOUR BODY HAS AN IMPACT ON YOUR OVERALL HEALTH, INCLUDING MENTAL AND EMOTIONAL HEALTH.”

a price-sensitive market, where customers are always looking for competitively priced options or a service with plenty of added value.

Kcal anticipated this long before its competitors made their way into the market, because during their research, Carroll and Borgmann knew they’d tapped into a gold mine that everyone wanted a share of.

While several competitors fell out of the market, there are still meal plan providers that are competing for a larger chunk of market share.

“Competition will always be a part of the industry—the challenge motivates us to continue working harder and also reiterates the fact that we had the right idea when we began Kcal over a decade ago,” quips Carroll.

“From the beginning, we’ve been extremely strict about the quality of ingredients we use, down to the very last grain of rice. Fresh produce is delivered to our kitchen every day, where our quality control team thoroughly checks all the ingredients during the delivery to weed out anything that would affect the overall taste and 44

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appeal of our meals,” adds Borgmann.

“All our ingredients are nonGMO and our kitchen are both HACCP and ISO 22000 certified. We’re extremely conscious of hygiene in our kitchen, too, and ensure that our chefs and other kitchen staff are constantly following municipality mandated protocols. Food is fuel, so everything that you put into your body has an impact on your overall health, including mental and emotional health. You’ll never see us cutting corners or compromising on the quality of ingredients we use to prepare our meals. We’ve tasted meals from other meal plans over the years, but none of them holds a candle to Kcal because the flavour profiles change constantly. Our meals have tasted the same since we began in 2010, and that’s because we’ve stuck to our DNA from day one and will continue to do so in the future,” they added.

With plenty of successes and milestones already under their belt, we wonder what the future looks like for Kcal. “We’re going to continue doing what we’ve always done—break-

ing myths about leading a healthy lifestyle with every meal we deliver. For those who think healthy food is about eliminating their favourite treats or believe healthy eating means compromising on the taste of the food they eat, we’ll be here to show them how it’s done, because as we’ve said before, nothing is off the menu with Kcal. Understanding what your body needs is the key to leading a well-balanced and healthy life, and Kcal allows you to do exactly that,” says Borgmann.

“We’ve always believed that eating healthy shouldn’t have to involve compromis-

ing on flavours you love, and have incorporated that principle into all the work we do every day to push people towards eating healthy, staying active, focusing on their mental and emotional health and leading a life that’s truly worth living.

Eating healthy doesn’t involve upturning your existing lifestyle—it’s all about making small, sustainable changes that will help you have a more healthy relationship with food (and yourself ) in the long run. That’s what it takes to live your best life,” adds Carroll.

food safety plans Efficient. Compliant. Streamlined

Leveraging today’s IoT technology and Emerson’s comprehensive end-to-end services, our customers can rely on us to help their food safety plans become more efficient, compliant and streamlined in order to help grow their business.

Transmitters make it easy and cost efficient to cover an area with Bluetooth Low Energy to internet connectivity to centralize management of temperature monitoring with a fraction of the effort required by alternative technologies.

HOTELNEWSME.COM | APRIL 2021

21

HCNME GM FOCUS Laura Eggleton, General Manager, Hotel Indigo Dubai Downtown.

ALL

IN A DAY'S WORK

Enhancing experiences, driving innovation, and closing Apple Watch rings

J

ust as no places are alike, no two Hotel Indigo properties are alike. Each Hotel Indigo draws inspiration from the local neighbourhood, culture and popular trends in food, drink, and design to create a warm and vibrant atmosphere. The hotels provide a gateway to discovering and exploring some of the world’s most inspiring cities and neighbourhoods.

Hotel Indigo Dubai Downtown is a refreshingly vibrant lifestyle hotel for the curious explorers looking to discover the delights of Dubai. Positioned as a vivacious hub where inspiring minds are brought together and immersed in art, design, and fashion, Hotel Indigo Dubai Downtown brings a stimulating environment where guests can experience the architectural exuberance of the new city with the trading posts of the old.

Laura Eggleton, General Manager of Hotel Indigo Dubai Downtown discovered her immense passion for hospitality and love for the industry in her early teens. At the age of 13, while sheltering from the rain inside a small family hotel in her home village, Laura found her calling and has never turned back.

With 14 years of hands-on hospitality experience, Laura now leads the team at Hotel Indigo Dubai Downtown, one of the many notable achievements that has led her to reach

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her life goal of running a world-class hotel. Having graduated from the University of Brighton with an honour’s degree in International Tourism Management in 2008, Laura’s first role was as General Manager of Holiday Inn Express in Slough, UK. Excelling at her primary duties, she also took on additional responsibilities to help rebrand the Holiday Inn London Gatwick Worth before moving on to manage the Holiday Inn London Heathrow Ariel and eventually relocating to the Middle East. In 2015, Laura was appointed as the first female General Manager for InterContinental Hotels Group® (IHG®) in the region of Muscat, Oman.

She began leading efforts to open the flagship property for Hotel Indigo’s introduction to the Middle East in 2018, further enhancing her experience and contribution to the hospitality industry.

In her role as General Manager of Hotel Indigo Dubai Downtown, she is responsible for shaping, transforming, and driving innovative guest experiences, and prides herself on leading a highly engaged team that delivers exceptional service with each interaction.

Passionate about intriguing design, art, and local flavours, Laura was delighted to take on the challenge of launching the Hotel Indigo brand in a new market. She thrives on defying the traditional approach to hospitality and this is her story.

ALL IN A DAY'S WORK

“HOTEL INDIGO ADAPTS TO THE EVERCHANGING INDUSTRY BY REMAINING INFORMED OF THE CHANGING TRENDS IN THE INDUSTRY, MAKING SURE THAT WE ARE ADAPTING OUR WAYS TO THESE TRENDS.” Laura is a true fan of Hotel Indigo and when she found out that Hotel Indigo was opening in Dubai and knew she had to be part of it. “I’d been in Muscat for over 2 years and really wanted to move to Dubai. I contacted our VP and asked him if the role was available, and the rest is history. Here I am.”

Laura is highly motivated and driven by the joy of others around her, “I'm very driven by success and the happiness of others so be that guest or staff I love to know that people are really happy around me, so it drives me to better guest experiences, surprise guests, delight guests and the same for colleagues so yeah very driven by success and the happiness of others.”

Every fortunate hotel in the world has a pandemic recovery story, Hotel Indigo is one of those hotels. “In terms of the hotel's pre-pandemic recovery strategy in some ways, I feel quite fortu-

nate that we opened during the pandemic so, of course, the only way was up and fortunately, we are trending very well and everything is looking very good so we’re looking to raise the brand awareness in the region to establish the position of the hotel as the leading boutique hotel in Dubai.”

She adds, “in terms of staying competitive at Hotel Indigo, we like to make sure we are partnering with really cool different brands. We put a lot of effort and energy into making sure that we really take care of our guests and establish a really good reputation for ourselves.

Our reputation is incredibly important to us as we continue to position the hotel as the first 5* boutique hotel in Dubai.”

Laura is no stranger to the hospitality scene in the Middle East and says that the key drivers for success in the region is remaining very agile, being prepared for the

unknown and making sure that you are able to change direction quickly whenever and wherever it may be necessary. She adds, “The only constant I see in hospitality is change!”

“Hotel Indigo adapts to the ever-changing industry by remaining informed of the changing trends in the industry, making sure that we are adapting our ways to these trends (where applicable). We are daring to be different and analysing what people are looking for and making sure we have got something positive to offer them. We constantly try to be creative in our approach to our new promotions and ensure we’re planning ahead to bring new offers to the market to really position ourselves as the first 5* boutique hotel in Dubai.”

Says Laura.

Laura points out an interesting insight in the changes she has witnessed in the hospitality industry over the years, “I think the biggest changes I’ve witnessed in hospitality is the behaviours of guests, especially relating to how they make bookings.

The whole marketing piece has changed entirely, and for our hotel in particular the majority of our F&B reservations now come via our social media channels.

Our continued requirement to generate more creative content for our socials means we’ve had to recruit additional roles that weren’t even considered some 5 years ago. We see huge opportunity in our TikTok feed and whilst this is relatively new in this market, we know that our target market is using it and it’s an important tool for us to raise awareness of the hotel.”

And some of the biggest lessons she has learned over the years has everything to do with people. “I think the biggest lesson is that people really do make the party and it really is all about team and team effort and creating a great culture where people can learn, thrive, speak up and know that they have a very solid career ahead in hospitality.”

When she isn’t driving Hotel Indigo Dubai Downtown forward, Laura enjoys exercising, walks on the beach and socialising.

“I’m obsessed with closing the rings on my apple watch daily! I love people so socialising with my friends and family is always high on my to do list. And now that Covid is (dare I say) behind us, I love to travel so, I’m hoping to get lots of travel in within the year ahead.”

HOTELNEWSME.COM | JULY 2022

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YOUR MONTHLY GRIND BY

COOL MOMENTS WITH NESCAFÉ

COLD COFFEE TRENDS Although hot coffee is still the most widely consumed coffee beverage, Iced Coffees or cold coffee is rapidly rising in popularity, especially among younger Millennial and Gen Z consumers. These days iced tea has replaced traditional hot tea making it the go-to drink for younger generations, many have projected that in the next decade, cold coffee will outpace hot coffee as the format of choice.

Cold brew? Nitro coffee? Iced pour-over coffees?

These are the trends in Cold coffees that are being added on café menus in the last 3 years.

Even bottled or canned “ready to drink” coffees as a grab and go is also a hit with people stacking up in their houses as a quick “pick me up” cold coffee while enjoying the comfort of their home.

WHY COLD COFFEE? For some people it is a treat, but for others it is a habit. Coffee is one of the breaks we are used to taking every day but when the temperature outside soars not everyone enjoys hot coffee.

But Iced coffees are the perfect thirstquenching drink to beat the heat! A beverage that can soothe and recharge and will never let you down.

Try our Iced coffees, made from our very own Nescafe Roast and Ground Machine.

Perfectly brewed, crafted and consistent over ice.

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

NESCAFÉ® ICED COFFEE RECIPES PREPARED FROM OUR MACHINE Nothing beats a consistently fresh extracted Espresso from our Nescafe Roast and Ground Machine poured over into a cup filled with ice and chilled milk. An iced coffee to beat the scorching hot summer in UAE.

HERE ARE SOME OF OUR FAVORITES:

Iced Americano

Iced Café Latte

Iced Mocha

Ice, chilled water and well extracted espresso makes this iced coffee cold, crisp and refreshing!

Chilled fresh milk combined with ice and well extracted espresso makes this iced coffee smooth, velvety, and creamy!

Dark chocolate mixed with chilled fresh milk and topped with well extracted espresso that makes this iced coffee rich and thick with a bittersweet kick!

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NEWS Middle East

Hotel & Catering News Middle East was thrilled to host and celebrate the nightlife industry on the 9th of June 2022, at the Sofitel Dubai The Obelisk Ballroom. We thank you all for your support and attendance, and we’d like to congratulate all the winners of the Big Night once again.

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The Best Ladies Night CRAZY RICH LADIES NIGHT

MAIDEN SHANGHAI - FIVE HOTELS AND RESORTS

HIGHLY COMMENDED GO GEISHA LADIES’ NIGHT, ASIA ASIA DUBAI

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The Best Party Brunch SUNDOWN BRUNCH SEVEN SISTERS

HIGHLY COMMENDED POOLSIDE BRUNCH CLUB, ADDRESS SKYVIEW

HOTELNEWSME.COM | JULY 2022

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The Best Evening Brunch PRUSIANA BRUNCH

ENIGMA - PALAZZO VERSACE DUBAI

HIGHLY COMMENDED THE HIDE FRIDAY BRUCH THE HIDE – JUMEIRAH AL QASR

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The Best Happy Hour LOCK, STOCK & BARREL

SOLUTIONS LEISURE GROUP

HIGHLY COMMENDED SOBE W DUBAI THE PALM

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The Best Quiz Night REFORM SOCIAL & GRILL | GATES HOSPITALITY

The Best Live Music Venue Q'S BAR & LOUNGE | PALAZZO VERSACE DUBAI

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The Best Sundowners Spot FEBRUARY 30

7 MANAGEMENT

HIGHLY COMMENDED SOBE ROOFTOP W DUBAI THE PALM

HOTELNEWSME.COM | JULY 2022

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The Best Show THE THEATER DUBAI

HIGHLY COMMENDED WHITE DUBAI DAILY SHOW

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The Best Mixed Drinks Bar LA MEZCALERIA OBEROI

HIGHLY COMMENDED NINIVE RIKAS GROUP

HOTELNEWSME.COM | JULY 2022

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The Best Off-Beat Night Venue FLASHBACK SPEAKEASY BAR & LOUNGE | PARAMOUNT HOTEL DUBAI

The Best Luxury Outdoor Bar WHITE DUBAI

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The Best Sports Bar DHOW & ANCHOR

JUMEIRAH RESTAURANTS

HIGHLY COMMENDED THE DUCK HOOK JUMEIRAH RESTAURANTS

HOTELNEWSME.COM | JULY 2022

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The Best All-American Bar 49ER'S STEAKHOUSE & CLUB AVENUE STEAKHOUSE

HIGHLY COMMENDED HUDSON TAVERN HYDE HOTEL DUBAI

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The Best Rooftop Venue CLAP

DUBAI

HIGHLY COMMENDED TWENTY THREE ROOFTOP BAR GRAND PLAZA MOVENPICK HOTEL

HOTELNEWSME.COM | JULY 2022

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The Best Terrace HASHI

ARMANI HOTEL

HIGHLY COMMENDED FOLLY GATES HOSPITALITY

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The Best Restaurant Bar KATSUYA

HYDE HOTEL DUBAI

HIGHLY COMMENDED COYA DUBAI

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The Best Late-Night Dinner SUSHISAMBA DUBAI

HIGHLY COMMENDED MAREA DIFC DUBAI

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The Best After-Brunch Party MAIDEN SHANGHAI

FIVE HOTELS AND RESORTS

HIGHLY COMMENDED TWENTY THREE ROOFTOP BAR GRAND PLAZA MOVENPICK HOTEL

HOTELNEWSME.COM | JULY 2022

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The Best Beach Bar ULA

DUBAI

HIGHLY COMMENDED SURF CLUB

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The Best Lounge NEOS

ADDRESS DOWNTOWN

HIGHLY COMMENDED SOUL LOUNGE NIKKI BEACH RESORT & SPA DUBAI

HOTELNEWSME.COM | JULY 2022

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The Sommelier Of The Year ALEXANDRE MARTIN

LPM RESTAURANT & BAR DUBAI

HIGHLY COMMENDED MARISHKA VAN DER WALT SUCRE

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The Host/Hostess Of The Year NORDINE SAYAH | ROBERTO’S

Nightlife Entrepreneur Of The Year ELIE SABA | ADDMIND HOSPITALITY

HOTELNEWSME.COM | JULY 2022

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The Waiter Of The Year UCHITHRA ARIYANADA

TRADER VIC’S HILTON DUBAI JUMEIRAH

HIGHLY COMMENDED AHMAD ABI HAIDER IRIS DUBAI

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The Bartender Of The Year SHELTON FERNANDES

FIVE HOTELS & RESORTS

HIGHLY COMMENDED CORALIE DOILLET GALAXY BAR

HOTELNEWSME.COM | JULY 2022

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The Mixologist Of The Year RYAN GERMINO

SOFITEL DUBAI THE PALM

HIGHLY COMMENDED MANJA STANKOVIC MIMI KAKUSHI

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The Bar Manager Of The Year THIBAULT MEQUIGNON JUMEIRAH BURJ AL ARAB

HIGHLY COMMENDED GLENN ELDRIDGE ROKA DUBAI

HOTELNEWSME.COM | JULY 2022

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The Bar Team Of The Year HAKKASAN BAR TEAM ATLANTIS, THE PALM

HIGHLY COMMENDED COYA DUBAI

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The Best Dubai DJ MADEMOISELLE SABAH NIKKI BEACH DUBAI

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The Beach Club Of The Year ZERO GRAVITY

HIGHLY COMMENDED WHITE BEACH ATLANTIS THE PALM

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The Best New Nightlife Venue PRIVILEGE SLS DUBAI

HIGHLY COMMENDED ZETA SEVENTY SEVEN ADDRESS BEACH RESORT

HOTELNEWSME.COM | JULY 2022

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The Pub Of The Year THE DUCK HOOK JUMEIRAH

HIGHLY COMMENDED GOOSE ISLAND TAP HOUSE FIVE HOTELS

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The Nightclub Of The Year WHITE DUBAI

HIGHLY COMMENDED THE PENTHOUSE FIVE HOTEL & RESORTS

HOTELNEWSME.COM | JULY 2022

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The Bar Of The Year

ZUMA DUBAI

The Nightlife Entertainment Group Of The Year 7 MANAGEMENT

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HCNME POINT OF VIEW

More diversity = more information.

More information = better & faster decision - making.

THE BIG SQUEEZE

Inflation, rising food costs, and other maladies

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

O

n the one hand, I like the word “malady”, but on the other hand, I very much loathe it. Still, it’s pleasingly oldfashioned, much underused, and – I think – describes the current situation restaurants and other F&B operators find themselves in fairly accurately.

We just survived the COVID downturn and things started to look up again when Russia invaded Ukraine, putting further strain on already strained supply chains. The world, it seems, is somewhat unhinged right now.

Inflation is rising, products are hard to come by, and living costs are crushing many people. Yet, you can’t really put your finger on just “the” thing that causes it all and that, for me, is the difference between a malady and a disease or illness. It’s somewhat vague – our businesses may not be sick, but

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many things around them certainly aren’t healthy. Doctors can deal with illnesses, but vague maladies are more difficult to handle and often disappear by themselves in time. The question is “How long is ‘in time’?”

If I’d know the answer to this question, I wouldn’t be sitting here typing this on a sunny Saturday afternoon – I’d be living my best live on an exotic island surrounded by luxury cars, donuts, and rotis. Yes, rotis. My definition of “living the best life” hinges on fluffy, tasty, rotis – doesn’t everyone’s?

What I can say, though, is that there are a few things you can do to ride out the current peculiar market conditions. Firstly, perhaps, a little primer: Inflation is measured by three main indexes, the Consumer Price Index (CPI), the Producer Price Index (PPI), and the National Living Wage.

The annual rate of inflation shows the difference between the current prices when compared with the prices of the same month from the previous year.

For the foodservice industry specifically, inflation is primarily driven by two core categories: Food and labour, each representing approx. 50% of foodservice costs. In the hospitality sector, however, inflation is more complicated because you need to manage a range of input costs (food and beverage, disposables, PPE, cleaning materials, etc.) that can impact your overall budget.

So, what’s driving up prices? Basically, the 4 Cs: Climate, conflict, COVID, and costs. You’re probably thinking that three out of the four Cs are somewhat outside your control, but there are still ways to mitigate the current malady: > Plan ahead: You should have your menus planned well in advance, but not in isolation. The best way of recouping money and mitigating costs is to manage your waste. While dishes should try to use the whole product, when looking at ingredients, it's important to anticipate if there may be leftovers or if only one part of a vegetable is being used for a dish. In a commercial kitchen, food waste is money being wasted, so always batch cook and repurpose anything not cooked. When chefs prepare broccoli, for example, they often discard the stalk. You could, for example, use them, roasted, for a salad the next day or to colour your pizza dough green. > Make subtle changes: Regularly review all your menus and their ingredients, while tracking the cost of food. Inflation impacts different food items/categories in different ways, so design your menus to reflect that.

Whether that's reducing meat content or switching or increasing vegetable content where possible. An added benefit is that plant-based dishes are usually the more sustainable option, too.

DIVERSITY AND INCLUSION IN HOTELS

> Go digital: I’m continuously amazed at the number of restaurants, which still have piles of paper menus (often for delivery/take-away) laying around. While you might want to retain a few printed menus, you should work towards phasing them out and getting guests to use digital menus, whether via their own devices (through a link/QR code, for example) or on tables in the restaurant. Digital menus are easier to update, and you’ll save a lot of printing costs – especially important in times or rising food costs, when you might have to adjust your menus more often. > Do a proper menu audit: A menu audit is a cost-benefit analysis of the dishes on your menu and gives you an idea of its strengths and weaknesses.

A proper menu audit can tell you how you are losing profits, help you create new goals to increase your profits, and help you run a more successful restaurant. Can you make a list of your dishes from best to worst? The best dishes should have a high-profit margin and popularity, while the worst are dishes that have low popularity and cost you more money than they make. Get rid of any dish that has low popularity and low-profit margins. If there is a dish that has high popularity and low-profit margins, try and figure out how to make it more cost-efficient. If the opposite is true, come up with ways to make high-profit margin dishes more popular to get even more out of them.

idea to keep an eye on the cost of sales per channel, so you can gradually shift sales from high-cost channels to lower cost channels. > Temporarily take off seemingly high value items: An odd thing happened to asparagus growers in Germany in recent months. While the latest harvest was very good, people didn’t buy as much asparagus as in recent years – the reason they didn’t was that many consumers regard asparagus as a luxury item and, often subconsciously, decided to forego buying it to save money. Rightly or wrongly, consumers make choices about ingredients and products in the current situation and it’s important to understand the psychology behind this trend. If you have menu items that “appear expensive”, monitor sales carefully, and either take them off the menu temporarily or make sure you have suitable substitutes

available. For example, customers may not opt for premium beverages at the moment but go for acceptable substitutes if they’re available.

While the immediate future looks challenging, with the above practices you can begin to better manage inflation today.

“A PROPER MENU AUDIT CAN TELL YOU HOW YOU ARE LOSING PROFITS, HELP YOU CREATE NEW GOALS TO INCREASE YOUR PROFITS, AND HELP YOU RUN A MORE SUCCESSFUL RESTAURANT.”

> Optimise all sales channels: How of the do you see restaurants with websites where menu items don’t have great pictures or restaurants that are missing images on their menus on aggregators? At other times, dish descriptions are missing or poorly written – when times are hard, every sale counts, and you need to make sure that you have optimized all your sales channels content-wise. It’s also a good HOTELNEWSME.COM | JULY 2022

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HCNME THIS MONTH’S MUST TRY

VACATION MODE LOADING VISIT RADISSON BLU HOTEL & RESORT, ABU DHABI CORNICHE

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love the feeling of taking a trip, even if it is just a short one. From packing your overnight bag the night before to waking up fresh and ready to do nothing but relax and sip on ice-cold slushie drinks by the pool, nothing beats vacation mode. There is a piece of city, dessert, and beach paradise at every corner of this country to enjoy, and one particular piece of paradise is Radisson Blu Hotel & Resort, Abu Dhabi Corniche. You, of course, don’t have to live in Abu Dhabi to enjoy this piece of paradise, but if you are travelling from outside of the capital, the fun lies in turning your staycation into a mini road trip.

We spend most of our days speeding along to get to where we are going in the fastest time possible, but when you’re

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in vacation mode, a nice long drive on Sheikh Zayed road while listening to your ultimate road-trip playlist is in itself a break from the hustle. One and a half hours from Dubai lies a premier beach resort in Corniche Abu Dhabi, a supreme location for discovering the capital of the UAE along a breathtaking, eight-kilometre coastline. When you arrive at the hotel, you immediately smell the scent of the holiday waiting for you inside. Then you grab your sunnies, check in paperwork, and let the valet do the rest.

The hotel staff is friendly and inviting, and the check-in process is relatively straightforward. The hotel rooms are bright and spacious and have everything you need, including views of the sparkling sea waiting for you to jump in. All 346

VACATION MODE LOADING

Left: West Bay Lounge.

Upper right: Escape Below: Wave pool & adventure park

rooms and suites have many exclusive spaces and extras too. The iconic hotel offers you a carefree getaway with popular attractions, shopping destinations and outdoor activities just moments away, as well as a delicious mix of cuisines at various eateries on the property. The location has 14 venues, including two ballrooms, two landscaped gardens, and spacious foyers to complement special events.

West Bay Lounge is a vibrant beachfront venue that extends out over the sands of the Corniche beach, with hammocks, swings, and sunbeds to choose from when dining on Mediterranean fusion throughout the day.

There is something for everyone at Radisson Blu Hotel & Resort, Abu

Dhabi Corniche. One of the not to be missed events is the West Bay Saturday Brunch. The serene views of the Arabian Gulf with the unmatched alfresco dining ambience create electrifying weekend vibes.

For a quick snack on the move, grab a speciality coffee or a tasty pastry from Vienna Plaza, an airy Austrian-style coffee house on the lobby floor.

For something a little more romantic, relax and enjoy the menu at Vertigo Bar & Lounge, where the sunset is perfect inside your private cabana overlooking the Arabian waters.

And if you’re not ready to turn in for the night, Hemingway’s on the ground floor of the hotel has a nightcap with your name on it. The venue has plenty

of widescreens to choose from, a pool table, and a kitchen that serves up classic pub favourites in generous portions.

The indoor facilities at Radisson Blu Health Club & Spa include an exclusive spa and a modern fitness centre, a private beachside location of West Bay, and is the first beach club in the city to have a wave pool, lazy river, Adventure Park, and is also a popular beach destination for the residents of Abu Dhabi. And when you walk across the convenient underground tunnel to all the fun in the sun, you’ll find out why Radisson Blu Hotel & Resort, Abu Dhabi Corniche, is an ideal place to escape when you need some relaxation and rejuvenation.

HOTELNEWSME.COM | JULY 2022

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HCNME F&B FOCUS

MEETING THE MINDS BEHIND

THE TROVE

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HE TROVE, the Fashion Avenue of Dubai Mall’s latest new café and lounge brings a unique experience to diners with its vision to merge Art and Gastronomy in a venue inspired by the most inspiring artists in the world.

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THE TROVE brings global cuisine crafted by precision with the finest sourced ingredients along with curated art installations cultured from the worlds most respected modern contemporary artists. With three sections to choose from, each offering its own unique experience, guests can either

dine at the restaurant, unwind at the shisha lounge, or discover the largest terrace in Dubai mall, offering a front row seat to the world’s biggest fountain show and a close-up experience to the world’s tallest building, Burj Khalifa.

Guests have endless opportunities to capture instaworthy moments. From a floral throne centrepiece crafted by talented New York city based florist Mr Flower Fantastic; famous for how he blends floristry, sculpture, and design. World famous urban mythology artist duo Pichiavo, known for their interpretation of old ancient sculptures and paintings in new urban settings, including the famous David of Michelangelo head, which will have a larger-than life residency at THE TROVE with a signature glow in the dark graffiti that changes shape accord-

MEETING THE MINDS BEHIND THE THE TROVE

and told us he is ready to help with anything we need.

The inspiration If you look at the trends in the world of Pop Art, new generation art has become more and more popular and food has always been about art, that’s why they call it the Culinary Arts.

At Gastronaut Hospitality, we wanted people to return back to the real meaning of culinary art, with an artistic and funky approach. THE TROVE was meant to be. Here we do what others do not do in the industry in terms of service and management style.

The design THE TROVE combines past, present, and future in an electric and vibrant environment.

Every inch we have created was designed to be instagrammable.

It’s a wow-factor experience.

ing to the time of day, setting the mood for an airy afternoon lunch experience or a moody nigh time extravaganza.

Founders Orkan Doganci and Ahmet Oytun Cakir merged ventures to create this uniquely venue, and we caught up with the pair to talk all things art and gastronomy.

The initial meet The first time we met was in 2017 when I first came to open the Huqqa Restaurant for a big company group from Turkey, we were invited as guests to Orkan’s Bosporus Restaurant located in Wafi Mall. He was so welcoming

The guest THE TROVE is for everyone who likes gastronomy, art, and shisha. Being located in the biggest mall in the world that attracts millions of tourists and residents yearl, we are basically targeting a big audience.

him from Nammos and LPM. It took us only 2 hours of talking to know that we had to work with him. Chef Dodo brought amazing chefs together to form one of the most creative groups in the kitchen.

The florist Working with Mr Flower Fantastic was fun and through this experience we became like family. He is unbelievably talented and his art installation and ideas made THE TROVE extra special.

The future We will continue to inspire the industry by creating unique concepts and working with the best creative talents, while expanding our brands; THE TROVE, Bohox, and Lezzet to the GCC and the rest of the world.

The Chef Chef Dodo (Dogukan Demirci) has impressed us with his food and ideas in the past. We knew

ORKAN DOGANCI, Founding Partner and AHMET OYTUN CAKIR, Managing Partner, GASTRONAUT HOSPITALITY

The menu Our menu is the world map.

Literally, on our menu there is a world map. You click on the region and you can find interpretations of different famous dishes from the that region. The instagrammable and international menu items are made with fresh ingredients everyday.

Pastas, sauces, icecreams, and sorbets are homemade. Even the bread is homemade. We make sure we source all our ingredients responsibly and try create zero waste concepts.

The dining experience Expect 17th Century murals merged with graffiti street art of the 20th century, with a interactive corridor. Its all about unique experiences and creating a wow factor. We call this a funky casual dining experience where you can dine everyday, every hour of the day, and with the best views and ambience.

HOTELNEWSME.COM | JULY 2022

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HCNME SUPPLIER STORIES

THE SCIENCE OF FLAVOUR

A Sensory Adventure

BY RICHARD PATTINSON, GENERAL MANAGER AT GRIFFCO FOODS

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e often think of taste as the most critical sense when it comes to food. But in reality, all of our senses play a role in how we experience what we eat and drink. As a result, there has been a growing trend in the culinary world toward creating multi-sensory experiences that engage all the senses in recent years. This approach to food is often referred to as "flavour pairing" or "sensory pairing". The idea is to create dishes that not only taste good but also look and smell good and even sound good. By engaging all the senses, chefs are able to create an immersive experience that goes beyond just the taste of the food. Recent examples of this trend include restaurants serving food in complete darkness or using virtual reality to transport diners to another world.

As the trend towards multi-sensory experiences continues to grow, so does the need for a better understanding of how our senses interact with each

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other. This is where culinary science comes in. Culinary scientists are working to understand how different flavours, textures, temperatures and aromas can be combined to create dishes that are not just delicious but also visually appealing and memorable. By understanding how our senses work together, chefs and restaurateurs can create truly unique dining experiences that will leave a lasting impression on their customers.

From innovative proteins to packaging that engages all of your senses, there are plenty of ways to create a sensory adventure when it comes to food. One trend that is gaining massive popularity is the use of innovative proteins. Plant-based meat analogues are becoming more and more creative, providing unique sensory experiences. Animal proteins are also experimenting with new coatings and textural inclusions, giving them a whole new dimension. In addition, protein processors are using traditional and innovative techniques to

create unique and delicious dishes.

From open-fire cooking to novel coatings, there are endless possibilities for creating new and exciting flavours.

And don't be afraid to experiment with new proteins – insects, for example, can offer a real thrill for adventurous diners but it’s critical to ensure that any experimental applications remain appetizing!

Another trend that is making waves is the use of packaging that goes beyond the traditional visual appeal.

To engage and delight customers, the smell, sound, and texture are all being explored by CPG snack brands. Food theatre is also becoming more popular as a way to enhance the dining experience. Operators are now serving meals in artful and impactful ways, with social-media-ready touches such as sauce drizzles "drawings" and gravitydefying layers of ingredient toppings.

Molecular gastronomy is a culinary science that is being used to create innovative and visually stimulating dishes. By playing with textures, flavours and presentation, you can create an immersive experience that will leave your diners surprised and delighted.

And let's not forget the power of social media. In today's digital world, photos and videos of your food can live on long after the meal is over. So go ahead and experiment – you may just create the next viral sensation!

We at GRIFFCO work with a team of specialists who uses a thorough quantitative approach to evaluate how ingredients and products are perceived, using the five senses. Their work plays a key role throughout the development process, helping our customers confirm that their product offerings meet consumer needs.

Our team applies an array of sensory techniques to ensure that the defining characteristics of a product—including taste, texture, aroma and appearance— are quantifiably superior, reducing risk and accelerating speed to market for new items. By examining the subtleties among products, we can pinpoint the sensory attributes that may drive consumer preferences. That critical information helps us create unique solutions that provide value for our partners, while satisfying consumers’ preferences and expectations.