Hotel & Catering News ME - June 2021 by Hotel & Catering

Hotel&Catering NEWS Middle East A L L T H E L AT E S T F R O M T H E M I D D L E E A S T H O S P I TA L I T Y I N D U S T R Y

JUNE 2021 | HOTELNEWSME.COM

MAN ON A MISSION YIGIT SEZGIN

THE CHIEF COMMERCIAL OFFICER OF ACCOR

wants to make his enterprise the LVMH of the lifestyle and hospitality segment AN ENTHRALLING AMBIENCE

sbe Lifestyle Hospitality’s COO on how SLS Dubai is a natural fit for the market

THE RESORT LIFESTYLE

Anantara The Palm Dubai’s general manager reveals the most valued skills in hospitality

INNOVATION IN FOODSERVICE

Rational and Emerson on the latest in kitchen technology breakthroughs

HCNME IN THIS ISSUE

32 COVER FEATURE

MAN ON A MISSION YIGIT SEZGIN The Chief Commercial Officer of Accor wants to make his enterprise the LVMH of the lifestyle and hospitality segment.

22 MEET THE GM

EVOLVING TO MEET CUSTOMERS’ NEEDS James Hewitson, General Manager, Anantara The Palm Dubai Resort.

28 CHAIN OF THE MONTH

SLS HOTELS & RESIDENCES SLS is the home of unique experiences coupled with a playful ambiance.

40 F&B FAR AND NEAR

FROM INDIA TO THE UAE The face of Massive Restaurants, Zorwar Kalra tells the tale of a brand which owns and operates trendsetting and critically acclaimed venues.

42 THE BUSINESS

ELECTRIC EATS Find out more about the brand and expansion plans from Founder Samer Hamadeh.

48 WHAT’S COOKING?

THAI TREASURES Narongrit Thongwijit, chef de cuisine at Sontaya Abu Dhab, has his own way of doing things in the kitchen…

54 FURTHER AFIELD

A RICH HERITAGE

SLS Dubai

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Saudi Arabia has undergone a significant cultural transformation, evolving century-old customs to fit the contemporary world we live in today.

Hotel&Catering NEWS Middle East EDITOR Dina Maaty dina@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net

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All rights reserved 2021. Opinions expressed are solely those of the contributors. Hotel & Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher.

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HOTELNEWSME.COM | JUNE 2021

HCNME EDITOR’S NOTE

Better Times Ahead?

efore writing this editor’s note, I spent a good 15 minutes thinking about whether I should end the title with a period, or a question mark. The reason I chose the latter was because I had witnessed so much uncertainly around the pandemic, and in the wake of it, that I have deemed it rather unwise to make such broad claims at the moment. We do, however, have a host of stats and statements from prominent industry figures which may suggest that the worst is, indeed, behind us. Prior to the pandemic, the direct contribution of travel and tourism to the Middle East’s GDP was predicted by the World Travel and Tourism Council to reach $133.6 billion by 2028. In an interview with Khaleej Times, Nicolas Mayer, global industry leader for Tourism & Hospitality at PwC, said that the recovery of the tourism and hospitality industries will be dependent on how fast tourism destinations and tourism source markets rebuild trust in each other. “That trust would of course be strengthened

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by positive results in vaccination campaigns, but it also depends on the ability of national authorities to align with agility, and on the private sector to work together positively and transparently towards rebuilding trust in commercial relations.” Recent research has shown that the UAE has been named as the most popular tourist destination for 2021. It topped the list of a study conducted by global travel company, Kuoni, which revealed that the country has emerged as ‘the world’s most searched destination for 2021’ for tourism, in 11 countries. In addition, new research conducted by Hilton in the UAE revealed that UAE residents were gearing up for a busy year of travel in 2021. More than 50 per cent of survey respondents, which included UAE nationals, said that they were planning three or more holidays in 2021 if global travel advice allows, with the main reasons being missed holidays due to the pandemic and the desire to revisit treasured destinations with their families. One type of international visitor arrivals that may still not recover substantially in 2021 is business travel, Mayer pointed out. “Currently, the hurdles to business travel are often still quite cumbersome, either in the destination, or more often, upon return to the home country, in the form of extended quarantines or testing regimes. Many companies are also looking at sources of savings, and business travel expenses is one area where many global players have decided to realise some of these savings. We may see in the long run that some types of business travel never recover to pre-covid levels.” As hospitality professionals, let us hope we see the recovery we had hoped for soon. I, for one, am very optimistic about the future…

DINA MAATY EDITOR dina@bncpublishing.net

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HOTELNEWSME.COM | JUNE 2021

HCNME NEWS

MAJID AL FUTTAIM BECOMES HOTEL PARTNER FOR THE UK PAVILION AT EXPO 2020 DUBAI

KBW VENTURES INVESTS IN MISSION-LED FRENCH STARTUP FURAHAA GROUP KBW Ventures, founded by Chief Executive Officer Prince Khaled bin Alwaleed, has announced its investment in a mission-led French startup, Furahaa Group. Based in Paris, France, the Group was founded in 2015 by entrepreneur Arthur Devillers, and has three operating subsidiaries: PlantB2B, ViVeg, and its eponymous dining venue, Furahaa. Plant B2B is a supply chain and distribution entity that also stocks the Group’s restaurants, while ViVeg is one of the company’s B2C arms with a vegan food subscription box business model, and Furahaa is

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the company’s highly-rated vegan fast food chain. “This is my first investment in the French market. Furahaa Group, driven by Arthur’s vision for an inclusive and diverse workplace, while giving both consumers and other vendors a route to choose plant-based options, had me interested in the business immediately,” says Prince Khaled, remarking on the investment. “The distribution business is strong, and during the pandemic I saw a swift and organized pivot– something any investor would find very attractive in a portfolio company,” he continued. KBW Ventures participated in the company’s seed round alongside private investors. KBW Ventures has invested in a number of companies in the food technology sector including both plant-based alternatives and cultivated cellular solutions. Furahaa Group joins existing KBW Ventures portfolio companies from the plant-based realm: Rebellyous Foods, makers of plant-based chicken with B2B and B2C verticals, American fast food mainstay Veggie Grill, and vegan jerky company Moku Foods.

Majid Al Futtaim has announced that it will be the Official Hotel Partner for the UK Pavilion at Expo 2020 Dubai. The partnership was officiated at an event held by Majid Al Futtaim at the Kempinski Hotel, Mall of the Emirates. The celebration was attended by Her Majesty’s Ambassador Patrick Moody, Her Majesty’s Trade Commissioner Simon Penney, UK Commissioner General for Expo 2020 Dubai Laura Faulkner OBE, and officials from the Department of International Trade UAE. Majid Al Futtaim was represented by Ahmed Galal Ismail, Chief Executive Officer, Majid Al Futtaim – Properties, Fuad Sharaf, Managing Director, UAE Shopping Malls, Majid Al Futtaim Properties and Khalifa Bin Braik, Managing Director, Majid Al Futtaim – Hotels. The collaboration aims to foster opportunities between Majid Al Futtaim, UK entities, businesses and travellers in the lead up to Expo 2020 – and beyond its six-month run which begins on October 1, 2021 – by promoting the company’s compelling range of hospitality, leisure and entertainment experiences, shopping and F&B offerings. In line with this, the agreement will see Majid Al Futtaim host distinguished guests and celebrities from the UK and provide them with exclusive VIP services and experiences during Expo 2020. This will include hosting all British delegations in its world-class hotel brands.

NEWS

Additionally, opportunities to participate in key UK Pavilion business events will be an important benefit for Majid Al Futtaim and its partners as part of the relationship. Khalifa Bin Braik, Managing Director, Majid Al Futtaim – Hotels, says: “Becoming the official hotel partner of the UK Pavilion at Expo 2020 is an incredible honour. As proud partners, we look forward to welcoming the British delegations and their affiliates to Dubai and to our Majid Al Futtaim hotels and malls. We hope that this partnership will further strengthen the deep and enduring relationship between Majid Al Futtaim and its industry partners in the United Kingdom across a range of mutually beneficial sectors and opportunities”. Majid Al Futtaim is committed to delivering pioneering and innovative concepts across its retail, property, leisure and entertainment businesses. This alliance with the UK Pavilion – whose theme of ‘Innovating for a shared future’ will see the exploration of technology, creativity and innovation, data analytics and robotics – closely align with Majid Al Futtaim’s long-term vision of innovating fast and being future ready. Laura Faulkner OBE, UK Commissioner for Expo 2020 Dubai, says: “We’re delighted to welcome Majid Al Futtaim as a partner of the >>>

FOUR SEASONS JUMEIRAH AND DIFC OFFER UAE RESIDENTS ‘SECRET KEY’ TO UNLOCK MYSTERY EXPERIENCE The Resident Key, which can be claimed by chatting with Four Seasons, unlocks a staycation experience with exclusive rates and mystery benefits. For those who call the UAE home, Four Seasons Resort Dubai at Jumeirah Beach and Four Seasons Hotel DIFC have crafted a key that unlocks secret benefits and opens the doors to some of Dubai’s most inspiring stays. To claim the key, guests can chat with a Four Seasons Resident Expert on WhatsApp, Facebook Messenger, or on the Four Seasons App. The hidden privileges encourage Emirates ID holders to discover the very best in dining, beach, wellness and relaxation. Launching the summer edition of the Resident Key experience, Four Seasons Resort Dubai at Jumeirah Beach and Four Seasons Hotel DIFC offer generous savings and level-ups on rooms and suites, early checkin and late check-out (subject to availability), welcome beverages at select restaurants, 50 per cent off on pool and beach cabanas as well us upgrades to spa treatments. Guests staying at the vibrant city hotel also receive access to the idyllic beach and pool facilities at Four Seasons Resort Dubai at Jumeirah Beach.

>>> UK at Expo 2020 helping us share the best of the UK on the UK Pavilion and across the UAE at their range of hotels, malls and entertainment venues. We’re excited to showcase the UK to the world in one place as we share how we are innovating for a shared future.” The UK Pavilion and programme of activities will show the world the extraordinary ideas and inventions of its nation and will be celebrating the diversity and excellence of the UK and all that it has to offer including its leading contributions in tech and innovation towards future, sustainable solutions.

HOTELNEWSME.COM | JUNE 2021

HCNME NEWS

SHANGRI-LA HOTELS READY TO WELCOME GUESTS WITH REOPENINGS ACROSS KEY CITIES Shangri-La in London, Vancouver and Paris are ready to welcome guests back for moments of spring and summer bliss. Following months of closure, the properties prepare to welcome locals and travellers with new dining offerings, room packages, wellness programs, romantic experiences and more. Shangri-La Hotel, At The Shard, London On May 17, 2021, Shangri-La Hotel, At The Shard, London reopened its doors, welcoming guests with new seasonal experiences and programs, all heightened with whimsical countryside décor and trailing wisteria to honor the spring season. Shangri-La Hotel, Vancouver On May 22, 2021, Shangri-La Hotel, Vancouver will welcome guests to experience the hotel

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and destination like never before. Guests can sightsee and relax with the Luxurious Perspectives: Helicopter Views and Spa Suites offering a private helicopter tour with in-flight champagne and a private spa experience in one of CHI, The Spa’s relaxing spa suites. Shangri-La Hotel, Paris Just in time for summer, Shangri-La Hotel, Paris will reopen its palace doors on June 1, 2021. Guests will be welcomed in true Parisian luxury with stunning Eiffel Tower views and palatial elegance. Chef Christophe Moret & Pastry Chef Maxence Barbot have reimagined the dining experience at La Bauhinia with a chic yet relaxed environment that will feature verdant summer terraces, along with exclusive concepts on Le Bar à ciel ouvert and inroom dining with a view.

Whether you’re smearing it on a toast or sautéing vegetables, butter is a vital ingredient used by celebrated chefs all over the world. More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavour. It elevates the flavour of any dish and adds finesse. Gastronomic dairy butter is excellent when making a sauce: it helps the ingredients’ flavour shine, bringing more aroma to the dish compared to vegetable alternatives.

The content of this ad 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.

CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION

HCNME OPENINGS & LAUNCHES

ST. REGIS HOTELS & RESORTS MAKES ITS DEBUT ON THE PALM IN DUBAI St. Regis Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 brands, has announced the debut of The St. Regis Dubai, The Palm. Heralding the storied heritage and celebrated traditions of St. Regis, this hotel joins a dynamic global portfolio and brings the brand’s signature hallmarks to Dubai.

A ribbon cutting ceremony marked the debut of The St. Regis Dubai, The Palm, with His Highness Sheikh Ahmed bin Saeed Al Maktoum, President of Dubai Civil Aviation Authority and Chairman and Chief Executive Officer of Emirates Group; His Excellency Mohammed Al-Shaibani, Chairman of Nakheel; and Satya Anand, President for Europe, Middle East and Africa at Marriott International in attendance. “With its spectacular skyline, breathtaking desert landscapes, contemporary

DELIVEROO UAE LAUNCHES ‘THANK YOU’ INITIATIVE IN PARTNERSHIP WITH FIVE GUYS Deliveroo UAE has launched an initiative in partnership with Five Guys to say a very special ‘Thank You’ to frontline workers at SEHA for their contribution to the vaccination drive in Dubai. Between May 24-26, Deliveroo dedicated a fleet of riders to collect meals from Five Guys and deliver them to SEHA front-line workers administering the vaccine. The initiative was brought about as a thank you gesture to the medical staff that have kept the city moving and healthy during unpredictable times.

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architecture, thriving culture and varied entertainment offerings, Dubai is one of the most sought-after destinations for global leisure travellers,” says Sandeep Walia, Area Vice President – United Arab Emirates, Marriott International. “The St. Regis Dubai, The Palm is an exquisite addition to our global portfolio and offers a centuryold legacy of uncompromising refinement and bespoke service on Dubai’s iconic Palm Jumeirah.” “We’re delighted to welcome the St. Regis brand to our

portfolio of hospitality partners. Palm Jumeirah is firmly established as worldleading destination for living, leisure and tourism, and the opening of The St. Regis Dubai, The Palm brings yet another world-class hospitality offering to the island’s ever-growing list of attractions, including The View, which opened at the top of The Palm Tower last month. With its enviable location, luxury facilities and signature service, the hotel is sure to be a draw for UAE residents and Dubai’s regional and global luminaries,” says Omar Khoory, Chief Assets and Hospitality Officer at Nakheel. Designed to feature the brand’s sophisticated aesthetic, The St. Regis Dubai, The Palm balances local influences with the modern glamour and visionary spirit of St. Regis. Elegant décor and contemporary interiors are accentuated with bespoke elements such as the hotel’s grand staircase, which is embellished with gold detailing that encircles an exquisite chandelier. Inspired by the Arabian palm tree, the chandelier is gilded with shimmering crystals that gracefully illuminate the ground floor of the hotel.

OPENINGS & LAUNCHES

SUMO SUSHI & BENTO LAUNCHES POKE FESTIVAL ADDING AUTHENTIC HAWAIIAN BOWLS TO ITS MENU

ARGENTINIAN RESTAURANT LA CASA DEL TANGO BY ENRIQUE MACANA TO OPEN IN DIFC

For this summer, Sumo Sushi & Bento has launched a Poke Pa’ina Festival fresh from Hawaii. Founder and CEO of Sumo Sushi & Bento Julianne Kailihiwa-Holt is a native Hawaiian who has curated all poke dishes to ensure that they are traditional and embody an authentic Hawaiian taste. Opening its doors in Dubai in 2000, the original family-friendly Japanese restaurant brand now has 20 outlets across the GCC. Sumo Sushi & Bento specialises in the creation of customised Sushi Sandwiches, Poke Bowls, the Salmon Lovers Bento and other specialty rolls. In its 20th year, the brand is charting an expansion plan targeting further GCC countries, as well as Europe, and Canada.

Argentinian restaurant La Casa del Tango is set to open its doors in June, 2021 in DIFC’s Gate Village. The venue – which is dressed in warm leathers and sumptuous tones – will bring a vibrant and sensual dining experience to Dubai by combining classic Argentinian cuisine, and tango performers. The man bringing the authentic spirit of Argentinian culture to the heart of DIFC is famous tango artist, dancer and choreographer, Enrique Macana. Guests will be taken on a journey through Enrique’s passion, flavour and energy when they experience his expression of Buenos Aires in Dubai.

HOTELNEWSME.COM | JUNE 2021

HCNME APPOINTMENTS

“I have been a chef for over 20 years, with each phase of my career surrounding me with over 15 types of cuisine.” VOCO brand in Middle East, handling all culinary operations.

Nestlé Professional MENA has appointed Chef Elie Lteif as culinary advisor. Here, we interview the mastermind behind the kitchen to know more. Chef Elie, please tell us a bit more about your journey before you landed at Nestlé. I started my career as a chef in 2001, then graduated from Hospitality Kitchen and Pastry Arts in 2004 with honours. With a strong passion towards the kitchen and all its aspects, and a profound love for food preparation, I specialised in French cuisine, working for international brands such as Le Bistro De Beirut and Entrecote de Paris. I then moved to international chain Buddha Bar, joining the preopening teams as chef de partie. Passionate about more than 11 types of cuisine, I tend to create menus and theme nights, as well as special and private events that mix various tastes. In 2005, I moved to the hotels sector at Le Royal Hotel Beirut, a 5-star hotel, as chef de partie where I got promoted to junior sous chef. In 2008, I shifted to hospitality management as head

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chef, and was then promoted to executive chef for pre-opening projects at Le Noir Motion Lounge in Beirut. In 2013, I moved to Dubai for an executive chef role at Cedar Dining Hospitality Management, leading a culinary team of 120 employees, and handling seven outlets and central kitchen production serving international and modern Lebanese cuisines with a massive catering operation. In 2016, I was part of the preopening team as executive chef for Metropolitan Boutique Hotel under Habtoor Hospitality Group, handling all six outlets including a pub, Italian restaurant, sushi bar, all-day dining, the banquet and room service, plus catering events. From 2017 until now, I have been executive chef at Nassima Royal Hotel, which was turned into VOCO Hotel Dubai under IHG management and part of the pre-opening team for the first

What aspects of culinary are you most passionate about? I have been a chef for over 20 years, with each phase of my career surrounding me with over 15 types of cuisine. I found myself constantly looking for new, fresh concepts which were more appealing to me than traditional ones. I use this mindset in all my recipes, and implement it with cooking methods/style as well. I try to stay up to date with new cooking technologies and types of cuisine, then use use my creativity to ultimately craft it all my own way. In terms of innovation, what do you aim to bring to the role? As it’s a challenging time in the F&B industry when it comes to budgeting and manpower, I intend to provide chefs with a quicker, tastier, more creative, and more consistent and costeffective solution. What are some of the most important trends you will be focusing on? The plant-based/vegan/flexitarian lifestyles are trending right now. I will be focusing on driving SWEET EARTH® as one of Nestlé’s brands, bringing it to life in restaurant and hotel menus by creating new recipes using this high-end range.

APPOINTMENTS

Laura started her hospitality career 18 years ago as a trainee cook in a local restaurant close to her hometown in France and gradually grew up the ladder by experiencing various departments such as Food & Beverage, Front Office, Sales &

Marketing in several countries across different continents. Her curiosity and desire to explore the world took her from France, to Luxembourg, Spain, followed by the UAE, Sri Lanka via Germany, Maldives and now back to UAE. She had the opportunity to work as a Marketing Assistant at Dubai Department of Tourism and Commerce Marketing in Paris, followed in 2009 by a threemonth placement as Marketing Assistant and Sales Representative at a four-star property in Dubai. She joined the Accor group to open the beautiful Pullman Maldives Maamutaa as Resort Manager in 2019 and proudly waved the flag of female in leadership position as Accor embodies all the human values she strongly believes in, namely: respect, trust, spirit of conquest as well as equality under the RiiSE initiative and she personally ensure to promote those values in her daily business conduct.

led him to pursue the path towards hospitality as his preferred route. Robert started his career back in 2004 with Marriott International and kept his relentless passion for hospitality ever since. He says: “Opportunities don’t just happen – you

create them. I’m proud to have become part of an establishment that fosters diversity, growth and hard work. It’s everything I stand for and I’m looking forward to bringing my contribution to the hotel in our continued rise to the top.”

Accor appoints hotel manager for two properties Laura Nicli has been appointed as Hotel Manager for Novotel Suites Dubai Mall of the Emirates and Ibis Dubai Mall of Emirates and will be responsible for managing overall operations, reporting to Nishan Silva, Cluster General Manager MAF Accor Hospitality Services.

The Chedi Al Bait Sharjah appoints director of sales and marketing The Chedi Al Bait, Sharjah has appointed Robert Nicolas Sahyouni as director of sales and marketing. With 17 years of experience in hospitality and a wealth of prowess in the industry, Robert Nicolas Sahyouni will be leading sales, marketing, revenue and reservations activities as the newly appointed Director of Sales & Marketing. As a Lebanese national born in the UAE, Robert graduated with a bachelor’s degree in Business Administration in Sales & Marketing – an achievement that subsequently

HOTELNEWSME.COM | JUNE 2021

HCNME MAKING DELICIOUS POSSIBLE

“In one day, we sell around 250 portions of Fish Mango Curry across all our outlets.” What’s your favourite dish to eat and why? My favourite foods are the Kerala paratha and Kerala-style fish curry, because they remind me of my childhood. What are you cooking up today? Tell us more about the dish. Today, I’m preparing Fish Mango Curry, which diners of many nationalities love; it’s a very mild, yummy dish – a combination of South Indian paratha, appam, puttu and more. With the taste of raw mango and coconut milk, along with the fresh seafood, Fish Mango Curry is the fastest-moving item in our restaurant. In one day, we sell around 250 portions of Fish Mango Curry across all our outlets. As a chef, what are the top ingredients and products you’re using these days? The MAGGI® Coconut Milk Powder is the main ingredient we use at our restaurant.

VIJEESH VARGHESE EXECUTIVE CHEF

AN INDIAN NATIONAL, VARGHESE TREASURES AUTHENTIC KERALAN EATS. Can you give us a glimpse of your career journey so far? For the past 20 years, I have experienced the food industry through different cuisines. In 2013, I came to the UAE to work for Calicut Notebook

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restaurant group as Group Executive Chef. Calicut Notebook is an Indian fusion chain; we have six outlets and one central Kitchen in the UAE. Moreover, we also have one outlet in Kerala, India.

What are some of the most recent important food trends you can tell us about? Due to the current situation, diners need healthy, tasty foods – fast. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? I would like to suggest to food suppliers that, when a chef approves ingredients – they should ensure the availability of the product, in addition to monitoring quality.

INGREDIENTS

FISH MANGO CURRY VEGETABLES • 500 g Onion • 500 g Tomato • 100 g Curry leaves • 200 g Green chili • 200 g Garlic • 250 g Raw mango • 100 g Coriandar leaves • 200 g Ginger

DRY STORE • 50 g Fenugreek seeds • 200 g Coconut oil • 50 g Turmeric powder • 200 g Kashmiri chili powder • 500 g MAGGI® Coconut Milk Powder SEAFOOD • 500 g King fish (fresh and cleaned) • 100 g Butter • Salt, pepper and sugar

FIND OUT MORE ABOUT US HERE:

HOTELNEWSME.COM | JUNE 2021

HCNME MAKING DELICIOUS POSSIBLE

“We need to keep a close watch over what goes into our food and how it is processed before being sold to us.”

PENTA KOTA PAVAN KUMAR FOOD INSPECTOR AND HEAD CHEF AN INDIAN NATIONAL, KUMAR HAS SEVEN YEARS OF CULINARY EXPERIENCE, THREE OF WHICH ARE IN THE UAE. Can you give us a glimpse of your career journey so far? I started my career with Taj Hotels as a kitchen helper. Afterwards, I have worked at Novotel, the Park, with Marriot, Azadea and now I am head chef at Healthy and Diet restaurant. What’s your favourite dish to eat and why? One of the most interesting foodie experiences I have ever had was eating a Greek Chicken Yogurt Bowl in Assam and Bamboo Charcoal Powder in Arunachal Pradesh; these are my two favourite dishes.

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What are you cooking up today? Tell us more about the dish. Today, I’m preparing a dish called Grilled Herb Poulet; it’s a French dish which most people like to eat as a main course. There are many global and regional preparation techniques and cooking styles. Herbed chicken is often seasoned or coated in a spice rub, lemon sauce, or both. Marinades are also used to tenderise the meat and add flavour. Rotisserie chicken has gained prominence and popularity in US grocery markets; herbed chicken is one of the world’s most popular grilled dishes

As a chef, what are the top ingredients and products you’re using these days? As a healthy head chef, I mostly prefer oats and organic vegetables. The main difference between organic and conventional food products are the chemicals used for production and processing; the residues of those chemicals in food products have questionable effects on human health. All food products on the market including those that contain residues of pesticides, antibiotics, growth hormones and other types of chemicals which are used during production and processing are claimed to be safe. What are some of the most recent important food trends you can tell us about? Healthy food: a healthy diet should contain fruits, vegetables, and whole grains, and include little to no processed foods or sweetened beverages. The requirements from healthy foods can be met with a variety of plant- and animal-based foods, although a nonplant source of vitamin B12 is needed for those following a vegan diet. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? Focus on the quality of the product! Food safety is important; you want to be sure that your food is wholesome. We need to keep a close watch over what goes into our food and how it is processed before being sold to us.

INGREDIENTS

GRILLED HERB POULET

VEGETABLES • 1 Carrot • 5 Baby potatoes • 1 pack Micro herbs • 5 Asparagus • 50 g Parsley • 50 g Coriander • 20 g Garlic • 10 g Thyme • 100 g White onion

DRY STORE • Salt and pepper • 20 g MAGGI® Chicken Stock Powder • 50 g MAGGI® Demi-Glace Powder PROTEIN • 3 Chicken breasts DAIRY • Freshcream

FIND OUT MORE ABOUT US HERE:

HOTELNEWSME.COM | JUNE 2021

HCNME MARKETPLACE

“The intelligence of our equipment is absolutely unique. Our cooking intelligence – our software, in other words – tailors the whole cooking process for the desired result.”

Kitchen Design and Equipment

Swift Operations

RATIONAL AG

he right cooking equipment helps with the fast-paced processing of food. Among the most important factors that people are looking in a restaurant is the fast turnaround of their orders. They come in hungry and would want to get their food at the soonest time possible.

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Restaurants could only do that if they have the cooking equipment that could help them deliver the food that the client has ordered. Using traditional or home cooking equipment would not survive large orders, which is the reason why cooking equipment made for restaurants is the right option for food establishments.

SWIFT OPERATIONS | RATIONAL AG

MAXIM KUZMIN

Key Account Manager Middle East, RATIONAL Kitchen & Catering Equipment Trading FZCO What can you tell us about your company? RATIONAL AG is a company with a market share more than 50%; it has a leading position in the market for equipment used in thermal cooking in professional kitchens, as well as in the field of haute cuisine: the best technology in this field. To offer the most effective solutions for those who are engaged in the processes of thermal food preparation in professional kitchens across various countries around the world is the ultimate goal of our company. We see ourselves as an innovative solutions provider which develops its appliances focusing on benefitting the customer, first and foremost. What’s the most unique feature of your products? The intelligence of our equipment is absolutely unique. Our cooking intelligence – our software, in other words – tailors the whole cooking process for the desired result. Our goal with intelligent appliances is to help make life easier in the

kitchen – to help people work more efficiently and increase the level of standardisation. What are the latest trends in the market? The main trends in the market now are multifunctionality, resourcesaving and sustainability. People have become more eco-friendly and are starting to think about the environment. The zero-waste concept has become a trend. Healthy food-to-go and snacks are also a popular trend all over the world. Another growing trend, of course, is ghost kitchens. Even before the pandemic, they were considered a driver in the market, and it keeps growing. The unbeatable advantage of a ghost kitchen is that it can be operated anywhere; the main thing is that the equipment and setup are right. In addition, overhead costs are lower with a ghost kitchen. At the same time, they can adapt very quickly to changing market needs. Again, provided that the kitchen equipment plays along. RATIONAL has cooking systems

which could help operate any kitchen successfully and they have become a centrepiece of ghost kitchens thanks to the multifunctionality of our appliances. How have you evolved over the past few years? Our company is always on the move. Several years ago, a new assembly hall was opened in Landsberg, Germany. Just recently, we opened a sustainable dispatch building. And, of course, we are constantly developing our products. 2020 was our great milestone as we launched a new generation of our products, which was successfully done online; RATIONAL was the first company in the market to do that. What’s in the pipeline for RATIONAL AG? Our focus was always on providing the maximum benefit to our customers, in addition to the best solutions for daily kitchen routines, as well as cooking support. We will keep focusing on this goal and continuously develop our products and services to provide outstanding support for our customers. HOTELNEWSME.COM | JUNE 2021

HCNME MEET THE GM

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JAMES HEWITSON | ANANTARA THE PALM DUBAI RESORT

Evolving TO MEET CUSTOMERS’ NEEDS

JAMES HEWITSON GENERAL MANAGER

Anantara The Palm Dubai Resort

UXURY HOSPITALITY BRAND ANANTARA HAS BEEN IN OPERATION FOR 20 YEARS, EVER SINCE OPENING ITS FIRST PROPERTY IN THE SEASIDE TOWN OF HUA HIN IN THAILAND. NOW, IT BOASTS A REFINED SELECTION OF HOTELS AND RESORTS IN EXCITING DESTINATIONS ACROSS ASIA, THE INDIAN OCEAN, THE MIDDLE EAST AND EUROPE. MODERN TRAVELLERS ENJOY HEARTFELT HOSPITALITY AND AUTHENTIC LUXURY IN MOUNTAIN RETREATS, DESERT HIDEAWAYS AND STUNNING BEACHFRONT ESCAPES.

ANANTARA THE PALM DUBAI RESORT WAS THE BRAND’S FIRST PROPERTY IN THE EMIRATE, OPENING IN 2013. IT HAS BECOME A FAVOURITE FOR THOSE ESCAPING THE CITY, AS WELL AS INTERNATIONAL TRAVELLERS WHO WISH TO CONNECT WITH THE DESTINATION. IT IS ONE OF THE LEADING PROPERTIES ON PALM JUMEIRAH AND CONTINUES TO TAKE MEASURES TO STAY AHEAD OF THE MARKET. >>>

HOTELNEWSME.COM | JUNE 2021

HCNME MEET THE GM

Resort Enhancements As the global pandemic has impacted travel, Anantara The Palm Dubai is using the time to invest and upgrade the property. The hotel rooms have new 55-inch Chromecast Smart TVs added, with the latest technology. A new highly efficient air conditioning system is installed, and guests can control energy through their room management system. Also, we are upgrading the rooms with new furniture to create a comfort space for our valued guests. Enhancements are also taking place at the dining establishments of the resort. A new Thai-in-

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spired bar is being added at the award-winning Asian restaurant, Mekong, so guests can enjoy a beverage with a sensational view of the Dubai skyline before they dine. The popular all-day dining venue, Crescendo will be closed from June until July to receive a total refresh, courtesy of Broadway Interiors design company. Broadway have been selected to redesign the restaurant and provide renovation. The fabulous Fork & Cork Friday Brunch will relaunch in August following the reopening of Crescendo.

JAMES HEWITSON | ANANTARA THE PALM DUBAI RESORT

“THE HOTEL ROOMS HAVE NEW 55-INCH CHROMECAST SMART TVS ADDED, WITH THE LATEST TECHNOLOGY. A NEW HIGHLY EFFICIENT AIR CONDITIONING SYSTEM IS INSTALLED, AND GUESTS CAN CONTROL ENERGY THROUGH THEIR ROOM MANAGEMENT SYSTEM.” from the hotel by July. Guests will be provided with a recyclable glass bottle and can receive purified water through the water bottling system. This initiative will save at least 1,048,320 plastic bottles being consumed each year at Anantara The Palm Dubai. The team focus on critical areas from supply chain to food waste to ensure that sustainability objectives are met. This forms the basis for stable, lasting success throughout the resort and maintaining their Platinum status of ‘Green Growth 2050’.

Committed to Sustainability Anantara The Palm Dubai has a firm plan in place for sustainable growth. While maintaining steady growth and profitability, the resort aims to reduce its overall environmental impact. To this end, eco-friendly glass bottles are being introduced and all plastic bottles will be removed

The resort is not only adhering to all governmental and health guidelines, but has gone beyond this to provide guests with the utmost care throughout their stay. Technological Advances Anantara The Palm Dubai is visible across all major platforms, including Facebook and Instagram, keeping in touch with customers via social media. Many updates have been made to ensure the user experi-

ence is easy for guests and a new application is under development. It is hoped to launch the new mobile app by August to ensure a more seamless process for travellers. The team at Anantara The Palm Dubai is confident that they can maintain their position as one of the leading Palm Jumeirah resorts. Here at Anantara, we listen to our customers and work hard to achieve a very high guest satisfaction. We do everything we can to make them feel comfortable and ensure that they can connect with the destination in their own way by enabling adventures and indulgence. Our Owners ‘Seven Tides” are committed to maintaining our position as a leading Resort on the Palm and are investing back into the rooms product to ensure our product will compete with the influx of new inventory joining us on the Palm later this year. >>>

Providing Peace of Mind New regulations have been introduced to deal with COVID-19 and keep visitors safe. Anantara The Palm Dubai has brought in a variety of new measures, including partitioned check in desks, an in-room hygiene pack, sanitiser in all public places, as well as extra deep cleaning. Staff and guests have their temperature monitored and QR codes are used in the restaurants to reduce contact between guests and team members. HOTELNEWSME.COM | JUNE 2021

HCNME MEET THE GM

Anantara Spa

The investment that we put back into the hotel is all about making our customers happy and staying on track with our sustainability goals. This means we can deliver the most seamless holiday experience possible, while also making a positive impact. Anantara Hotels, Resorts & Spas Anantara is a luxury hospitality brand for modern travellers, connecting them to genuine places, people and stories through personal experiences, and providing heartfelt hospitality in some of the world’s most exciting destinations. The collection of distinct luxury hotels and resorts provides a window through which to journey into invigorating new territory, curating personal travel experiences. From cosmopolitan cities to desert sands

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to lush islands, Anantara connects travellers to the indigenous, grounds them in authentic luxury, and hosts them with passionate expertise. The portfolio currently boasts over 40 properties located in Thailand, the Maldives, Indonesia, Vietnam, China, Cambodia, Ireland, Sri Lanka, Mauritius, Mozambique, Zambia, the UAE, Qatar, Oman and Portugal, with a pipeline of future properties across Asia, the Indian Ocean, Middle East and Africa. GHA Global Hotel Alliance (GHA) is the world’s largest alliance of independent hotel brands, bringing together 35 brands with 550 hotels in 76 countries. GHA uses a shared technology platform to drive incremental

revenues and create cost savings for its member brands. GHA’s awardwinning loyalty programme, DISCOVERY, provides nearly 10 million members exclusive opportunities to immerse themselves in local culture wherever they travel.

“OVER 40 PROPERTIES LOCATED IN THAILAND, THE MALDIVES, INDONESIA, VIETNAM, CHINA, CAMBODIA, IRELAND, SRI LANKA, MAURITIUS, MOZAMBIQUE, ZAMBIA, THE UAE, QATAR, OMAN AND PORTUGAL ”

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HCNME CHAIN FOCUS

SLS Chain of the month

HOTELS & RESIDENCES

JUNE 2021 | HOTELNEWSME.COM

SLS HOTELS & RESIDENCES

SLS is the home of unique experiences coupled with a playful ambiance. Culinary artistry, theatrical interiors, subversive design touches and unexpected indulgences are at the heart of every SLS property. Collaborations with leading developers, architects, designers and chefs allow SLS to continue anticipating, innovating and shaping the future of luxury lifestyle living.

SLS PROPERTIES CLOCKWISE FROM BOTTOM LEFT: SOUTH BEACH. MIAMI BRICKELL LOBBY, MIAMI BEVERLY HILLS DOWNTOWN DUBAI BAHA MAR BRICKELL, MIAMI CANCUN POOL

With seven properties in Beverly Hills, Miami, Bahamas, Cancun, and Dubai, SLS is set to open two additional properties in Puerto Madero, Argentina and Hallandale Beach by 2022. SLS Hotels & Residences is part of Accor, a leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries. >>>

HOTELNEWSME.COM | JUNE 2021

HCNME CHAIN FOCUS

INTERVIEW CHADI FARHAT CHIEF OPERATING OFFICER SBE LIFESTYLE HOSPITALITY

Tell us more about the SLS brand’s most unique points. SLS’s primary unique point ultimately lies in the brand’s ability to combine the following ingredients: flawless service, exceptional cuisine, transcendent design and enthralling environment and wit. Through those capabilities, SLS Dubai brings the best culinary, mixology, spa, residential and nightlife experiences via its portfolio of branded venues and concepts. SLS likes to flip tradition on its head and a key example of that is placing the lobby on the 71st floor, aptly calling it the Sky Lobby. There, you’ll find two distinctive concepts, S Bar and 12 Chairs a Caviar Bar. The opening of Fi’lia Dubai marks the fourth location worldwide and the very first in the Middle East for the concept. The restaurant is helmed by Chef Sara Aqel and the only restaurant in the region led exclusively by a team of talented women. On the 75th floor lies Privilege, a lounge and nightlife venue, featuring the region’s highest two infinity pools offering coveted and unobstructed views of Dubai. Privilege is also home to the iconic SLS brand duck, an emblem found in every SLS property around the globe. Most notably, the launch of Carna, the renowned contemporary steakhouse Carna by Dario Cecchini, on the 74th floor, marks the dining concept’s initial presence in the region. As an industry pioneer, we have profound respect for Dario Cecchini’s craft, along with Tuscany’s culinary traditions. And finally, the presence of Ciel Spa, a leading spa brand within the Accor group, offers world-class services and customised treatments carried out by a team of 30

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expert aestheticians and therapists. As a destination, SLS Dubai’s unique points all cohesively work together in creating a community, one that invites likeminded individuals to feel inspired.

Where does SLS fall on the luxury spectrum and how does the brand appeal to millennials (the most targeted consumer/guest category in times of pandemic) as well? We’re living in a post-luxury world. Luxury has evolved beyond the material. To experience true luxury today is to enter a curated universe; a universe that intuitively

understands one’s smallest needs, that allows one to experience the joy of small surprises, the poetry in a special moment and the humour in the irreverent. Luxury today is slowing down by simplifying life, providing opportunities to share meaningful exchanges, mingle with the like-minded and ultimately, to inspire, enrich and entertain us. SLS is the home of post-luxury… In terms of the hotel and hospitality industry, the lifestyle movement is trending exponentially. The brand of SLS straddles the line of ‘classical high luxury’ while also taking into consideration the lifestyle aspect. How can our services be improved

SLS HOTELS & RESIDENCES

“THE OPENING

OF FI’LIA DUBAI MARKS THE FOURTH LOCATION WORLDWIDE AND THE VERY FIRST IN THE MIDDLE EAST FOR THE CONCEPT. ”

to cater to different clientele’s needs? What is impressive is the blurring of boundaries between luxury and lifestyle, and that they now seem to coexist. Luxury used to be defined as specific guest amenities, room sizes, service levels and product quality; now it is determined by the varied experiences offered to our guests. Luxury and lifestyle both play a role within the ‘experience economy’ in order to appeal to customer’s expectations – which in turn, are rapidly changing as well. SLS aims to be more creative in the offerings, communicate on different platforms with our unique, witty and playful tone of voice. SLS does not appeal to only one demographic. Overall, SLS caters to travellers and locals looking for the best culinary, mixology, spa, residential and hotel experiences. Our customers come from different backgrounds, inclusive of the millennials, who are the prime targets of experiential luxury.

What does the SLS Dubai bring to the emirate? The emirate is one of the most relevant global destinations. SLS is a natural fit for the Dubai market. The Middle East is a critical market for our lifestyle platform as we’re

looking to open more properties in the region, particularly in the GCC. SLS Dubai presents to the Emirates an overall luxury lifestyle destination, for the local and international traveler, bringing the best culinary, mixology, spa, residential and nightlife experiences. SLS is all about luxury with a twist – the property itself is becoming an iconic pillar of architecture in the skyline of Dubai, where guests can enjoy the urban lifestyle with an elevated, bespoke experience, and unparalleled views of the city.

What can SLS Dubai guests expect to see in the coming months? In the coming months, guests can continuously expect SLS Dubai’s unwavering focus on quality, and an immaculate environment where the focus will always be squarely on them. SLS Dubai’s team will always connect with the local community, engaging with partners in crafting something special and out-of-the-ordinary, with

SLS Dubai

the aim of delivering the type of cultural connection and experience so many of luxury guests seek. Plus, for the next few months, SLS Dubai will be focusing on wellness, going beyond the ideas of physical activity and relaxation, though they are still important. Wellness is a state of mind; an attitude that for some guests they seek while at a hotel. Wellness must be integrated into all aspects of the guests stay, providing them with not only a great experience, but also

access and insights on how to sustain a healthy lifestyle and mindset in their every day lives. And thanks to Ciel Spa, a leading spa brand within the Accor group, we’re presenting guests with an intimate wellness haven, to communicate and highlight SLS Dubai’s high regard of wellness. We will continue reinventing the experience at SLS Dubai, from events to activations, we will always be delivering new experiences to keep our guests engaged and our brand relevant.

SLS Dubai

HOTELNEWSME.COM | JUNE 2021

YIGIT SEZGIN THE CHIEF COMMERCIAL OFFICER OF ACCOR

wants to make his enterprise the LVMH of the lifestyle and hospitality segment BY ABY SAM THOMAS | PHOTOGRAPHY FAROOQ SALIK

hen he started working at Accor as its Chief Commercial Officer for the Middle East and Africa in 2018, Yigit Sezgin remembers causing a bit of a stir then with the way he went about his work at the hospitality conglomerate- and it’s still something that can take people aback today, especially those who may not be familiar with him. You see, while one may expect Sezgin to behave like a stereotypical corporate executive in the nine-to-five mould, it will become quickly clear that he is nothing of the sort- this is someone who truly loves the business he is in so much that he doesn’t care when he punches in and out of work. But it’s not just about the time he spends at the office- Sezgin seems to have a particular knack for having his work associated with all areas of his life. For instance, he may be out sailing on a yacht on an apparent holiday- but that’s 32

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also where he gets major breakthroughs in terms of decisions on how to steer his enterprise ahead. Or, like many of us these days, he may be on his phone, scrolling down on his Instagram feedbut it’s not just a mindless activity for him, one can be almost certain that he’s keeping an eye out for trends that can prove useful when marketing the hotels under the Accor portfolio. These examples explain why I believe Sezgin’s answer to my question about whether he ever actually switches off from work- his reply to that was instant: “Never.” But then again, as someone who’s so passionate about the art of lifestyle and hospitality, thinking about it all the time is not something Sezgin would ever complain about- even if it is happening during his off-hours. “I think that’s my weakest spot,” he says. “And it’s been told to me during performance reviews by my bosses, that I have no work-life balance. But, you know, I really like doing my job, and I decided to make my job a part of my lifestyle- and that’s how it works for me.” >>>

I LIKE PEOPLE, I LIKE TRAVELLING, PARTYING, ENJOYING LIFE… AND THAT’S THE FL AVOUR I BRING TO THE COMPANY!”

MAN ON A MISSION

“ YOU CAN’T REALLY UNDERSTAND OR FEEL THINGS WHEN YOU’RE SITTING IN A BOX. THAT’S MY NATURE - I LIKE LIFESTYLE,

HCNME COVER FEATURE

HOTELNEWSME.COM | JUNE 2021

“I DECIDED TO MAKE MY JOB A PART OF MY LIFESTYLEAND THAT’S HOW IT WORKS FOR ME.” “THE ENNISMORE

Sezgin’s exuberance about his work is something that can be said to have worked out well for his employer, especially since the Paris-headquartered Accor is currently in the throes of a period that’s incredibly challenging and extremely exciting at the same time. Now, the former is, of course, because of the global crisis brought on by the coronavirus pandemic, out of which the hospitality industry at large is

JV WILL BOOST OUR GROWTH BY GIVING US EVEN MORE CREDIBILITY IN THIS FIELD.”

I BELIEVE WE CAN DRIVE HIGHER REVENUES WHEN WE ARE HAPPY AND MOTIVATED AND ENJOYING OUR TIME AT WORK.”

LOUIS ABI ABBOUD | ACCOR

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only just beginning to make its way out of- but the latter is thanks to a couple of calculated moves made by Accor that bode well for its future in this dynamic space. Perhaps the most talked about of these is Accor’s joint venture with Ennismore, which has made it the world’s leading entity in the lifestyle segment. Accor’s acquisitions and alliances with key names in the global hospitality landscape have also been making people sit up and take notice- this has brought brands like Mama Shelter, SLS, Paris Society, Faena, and many more under one magnificent umbrella. There’s also Kitch-In, Accor’s first investment in the ghost kitchen and online food delivery space, built in partnership with renowned restaurateur Evgeny Kuzin and acclaimed chef Izu Ani, which has already been rolled out in the UAE, and is set to grow across geographies soon. Sezgin cannot contain his excitement when talking about these developments at Accor- as a self-confessed fan of the out-of-the-box kind of thinking, he’s gleeful that his company is exhibiting that kind of behaviour in its strategy for the future. “We can’t just stand there and run like an old hotelier,” he declares. “For us, the idea is to become the LVMH of the lifestyle and hospitality segment.” According to Sezgin, the way in which Accor is choosing to navigate the market now is completely unique, and that’s what is making it stand out from its peers in this space. “I don’t think we have a competitor; honestly, I don’t,” he says. “We’re so diverse, so powerful, so strategical… We’ll own the space in hospitality with our new way of doing things.”

IMAGES COURTESY: ACCOR GROUP

HCNME COVER FEATURE

MAN ON A MISSION | YIGIT SEZGIN

Left: Yigit Sezgin hosted Instagram Live sessions with influential personalities from around the world during during lockdowns caused by the COVID-19 pandemic.

Having such an overarching goal is what seems to have powered Sezgin and his team at Accor through the course of the COVID-19 crisis. After all, being part of a sector that was among the most devastatingly affected by the repercussions of the coronavirus pandemic couldn’t have been a joy ride, but the leadership at Accor, led by Chairman Sébastien Bazin, used the time to take whatever possible steps to ensure the enterprise remained secure and stable for the prospect of brighter days ahead. While it was a difficult time for everyone involved, Accor’s decision to stay engaged with all of its stakeholders, while looking inward for solutions, proved to be beneficial for the company in the long run.

According to Sezgin, the enterprise did this by making sure its lines of communication with investors and customers were open all through the crisis, which allowed it not only to stay engaged with them, but also keep itself attuned to all of the changes happening in the world at large. Internally at Accor, employees were encouraged (and given the freedom) to come up with ideas that could bolster the enterprise, be it with new business models, or alternate revenue streams- Sezgin proudly declares now that those are the concepts and designs that are fuelling the company’s growth today. “I believe that when people find themselves battling adversities like the COVID-19 crisis, they tend to come up with a lot of innovative solutions for the problems they face by expanding and accelerating their minds,” Sezgin says. “That’s what our team did at Accor, and it was amazing to see.” Sezgin also pulled out his own creative chops through the course of the coronavirus pandemic. One such effort was when lockdowns began to force people to stay at home, Sezgin attempted to entertain them by hosting Instagram Live sessions with influential personalities from around the world, which included boxer Amir Khan, comedian Russell Peters, actress Nargis Fakhri, and others. >>>

Left: Delano South Beach, Miami, an Accor property. Featuring Philippe Starck’s whimsical Alice in Wonderland garden path leading to the iconic swimming pool and with direct access to the ocean, the Delano Beach Club provides guests with a memorable experience of poolside luxury in a modern tropical setting.

HOTELNEWSME.COM | JUNE 2021

HCNME COVER FEATURE

Rich in history and full of local buzz, it is the first international venture for the Hoxton hotel group when it opened in 2015, branching out from East London.

Now, this was not something that was strictly within Sezgin’s mandate in his role at Accor- but the fact that he did it anyway (and the good feedback he received for it) is an easy showcase of the lively, boisterous approach he has to his work. “I’ve never been a guy who’s satisfied with just sitting in the office and doing the grind,” he explains. “You can’t really understand or feel things when you’re sitting in a box. That’s my nature- I like lifestyle, I like people, I like travelling, partying, enjoying life… And that’s the flavour I bring to the company!” At this point, Sezgin reiterates the fact that he has chosen what he really likes to do as his career, and that, in turn, is what pushes him to give his very best at what he does for work. Sezgin joined Accor after a stint as the CEO of the Turkey-based Bilgili Holding, which was preceded by leadership roles at Carlson Rezidor, The Ritz-Carlton, and Marriot. All of these positions were focused on sectors like hospitality, lifestyle, and luxury, and it is this wealth of experience that he brings to his role at Accor today. This has informed his leadership style as well, with Sezgin making use of his own personal philosophies to guide those around him at work.

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“FOR US, THE IDEA IS TO BECOME THE LVMH OF THE LIFESTYLE AND HOSPITALITY SEGMENT.” “For me, the most important thing is to make sure I and my team are operating in a happy environment,” he says. “And that’s because I believe we can drive higher revenues when we are happy and motivated and enjoying our time at work.” This would explain the three characteristics

Sezgin listed when asked for the attributes he’d want to see in people wanting to work with him: “Dynamic, funny, creative.” And the three traits he wouldn’t care for? “Not being a team player, arrogant, lazy.” This thus ties in to Sezgin’s advice for people who wish to follow in his footsteps when it comes to having fulfilling careers in their lives. “Look, I think one definitely designs their own chances in life,” he says. “And I think that starts with one being a really good observer of oneself- you need to find out what you actually like to do in life. Follow that passion, and work on making it your career- that’s what will get you to wake up every day, raring to go.” According to Sezgin, at the end of the day, one should be looking at oneself for the life they wish to lead- and that’s the mantra he decides to conclude this interview with: “Blame nobody. Expect nothing. Do something.”

HOXTON AMSTERDAM IMAGE COURTESRY: ACCOR GROUP

Below: The Hoxton Amsterdam, an Accor property.

“ WHEN PEOPLE FIND THEMSELVES BATTLING ADVERSITIES LIKE THE COVID -19 CRISIS, THEY TEND TO COME UP WITH A LOT OF INNOVATIVE SOLUTIONS FOR THE PROBLEMS THEY FACE BY EXPANDING AND ACCELERATING THEIR MINDS. THAT’S WHAT OUR TEAM DID AT ACCOR, AND IT WAS AMAZING TO SEE.”

MAN ON A MISSION | YIGIT SEZGIN

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HCNME F&B FAR AND NEAR

From India

to the UAE

The face of Massive Restaurants, Zorwar Kalra tells the tale of a brand which owns and operates trendsetting and critically acclaimed venues. Spearheading the company, which includes Farzi Café, KODE, Masala Library by Jiggs Kalra, Made in Punjab, TYGR, R2O (Rivers to Ocean), and more under its wing, it has been an adrenaline-charged journey.

Farzi Café is a very innovative concept; how did the idea come about? Indian food and date night? Nay? Indian food and dada-dadi’s anniversary? Yay! This perception made us introduce a product that’s Indian, exciting, exotic and contemporary – driving the millennial crowd to think of Indian food when they want to hang out with friends or plan a special date. This was the thought behind the birth of Farzi café. It’s 40

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about the drama and the surprise for taste buds and visually a complete surrender of the senses. The food offers the post-molecular, -modern techniques of fine dining Michelin-star restaurants in a café concept; adding a global twist on Indian food and an Indian twist to all-time international plates – all served with a lot of drama whilst still playing homage to the ingredients and original food. When we design the menu, this is what we call “Farzified”.

What do you think appeals the most to UAE and GCC consumers? The UAE forms one of the key hubs of modern international trade, leisure and gourmet cuisine. It has remarkable infrastructure, presence of almost all international business houses and is a melting pot of cultures and traditions, making it a true global city. For the UAE, it has been our constant endeavour to delight patrons with novel, memorable dining experiences. Farzi Café in Dubai and globally is all about making dining out fun and interesting, while offering uniqueness through its culinary innovations, with a twist on the dining traditions from the region it is introduced in. How did your F&B experience influence Farzi Café? The idea behind Farzi Café was born out of my observation of the Indian dining space and consumer behaviour. We realised that, when-

ZORWAR KALRA | MASSIVE RESTAURANTS

ever we chose to dine out, Indian cuisine always featured at the bottom of the pyramid of our choice of cuisine, a trend which has always intrigued me personally. As an avid lover of all that Indian food has to offer, I have always believed that it’s up to us Indians to make the effort to elevate Indian food and reintroduce it to the world in its modern avatar while retaining its traditional roots, and this had to begin from our homeland. The endeavour to bring Indian cuisine back for modern day, well-heeled, discerning diners and reintroduce it to the world, gave birth to the concept Farzi Café, which is known today for its innovation in cuisine and mixology.

ents, straight from Thailand and across the world, to achieve pure and intense flavours. Younion – our most ‘non serious’ concept, targets the millennials of the city and offers over 200 varieties of short beverages. Entirely youth-centric with a focus on fun and comfort, Younion encourages guests to kick back and relax, while enjoying the vast variety of food and drink on offer. We have also recently opened +94 Bombay in Mumbai which serves Sri Lankan, Maharashtrian and regional cuisine. We feel both of these brands can be a good fit for the Middle East and offer patrons a whole new food and dining experience.

What other venues are you planning on opening in the region? The Middle East is a very good fit for our other brands. We’re specifically thinking of Papaya and Botai. Papaya is a modern pan-Asian bistro which serves incredible food with post-modern molecular techniques. The focus remains on high quality ingredient sourcing and a lot of respect for the authenticity of the dish; with that we incorporate modern techniques and try to produce a product that is very unique. Botai is a modern Thai Bar & Grill restaurant. It’s a concept set against international decor and showcases contemporary Thai food and European grills. The menu stays true to authentic Thai flavours with a signature modern twist offering patrons a gastronomic voyage, using the freshest ingredi-

What’s your favourite cuisine and why? My favourite cuisine in the world is always going be Indian. Ther’is something amazing about Indian food and its diversity. Every state,

every region, has its own distinct flavour and style. Even something as basic as dal-chawal has over 50 variations across India! No matter where you go in the world, I always want to come back home and enjoy good Indian food. Tell us more about your experience at Masterchef, and how it has influenced your culinary ideas. Masterchef is one of the best experiences I have ever had; it exposed me to the sheer level of cooking talent that exists in India. The participants were all passionate cooks who wished to be chefs or open their own restaurants. It was exciting to see the contestants from varied professions and diverse cooking styles who shared a passion for food. The main reason that I decided to join the show was due to my ability to master new techniques like molecular gastronomy and

never-seen-before techniques. Culinary education is not mandatory for budding chefs. It’s the passion that counts and this is exactly what Masterchef has shown us over the years. The best chef is one who takes care of taste, nutrition, hygiene, innovation, presentation and presents a burst of flavours in the mouth, tapping into all of the senses through fusion.

“FARZI CAFÉ IN DUBAI AND GLOBALLY IS ALL ABOUT MAKING DINING OUT FUN AND INTERESTING, WHILE OFFERING UNIQUENESS THROUGH ITS CULINARY INNOVATIONS.”

Tandoori wild mushrooms, walnut and garlic crumbs truffle haze at Farzi Cafe

HOTELNEWSME.COM | JUNE 2021

HCNME THE BUSINESS

“MY GOAL FROM THE VERY START WAS AND STILL IS WANTING TO GIVE CUSTOMERS A DIFFERENCE IN EXPERIENCE, SOMETHING THAT STANDS OUT AND CAN STAND ON ITS OWN”

What was the inspiration behind Akiba Dori? The initial spark that actually formed the idea for the Akiba Dori concept, was my fascination with Japan. Although I had never visited Japan at the time, I was always captivated by the country’s back-alley grey markets and electric city culture. I pictured this as a secret world filled with neon signs and storefronts shrouded in mystery, with what goes on beyond closed doors, being the business of the store owners and those in the know. It was the simple image of this that got me hooked. I figured that the mood and ambiance that comes with these spaces would mesh well with the Dubai scene and from there it was a matter of serving delicious Japanese streetfood and making some of the best pizza in the region.

Electric Eats INSPIRED BY THE ANIME CULTURE OF AKIHABARA IN TOKYO, AKIBA DORI HAS ADDED SOME MORE FUN TO THE DUBAI DINING SCENE. HERE, WE FIND OUT MORE ABOUT THE BRAND AND EXPANSION PLANS FROM FOUNDER SAMER HAMADEH. 42

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Tell us more about your journey as restaurateur – and how your passion for food came about. My love for the industry was never originally based around food, to be honest; it was always about giving people a better, more interesting and enticing F&B experience, which I feel is just as important as the food. I felt that most restaurants in Dubai lacked any authentic identity and I felt I could essentially change one logo for another for any of the restaurants and no one would know the difference – which still remains the case more often than not, because concepts get created on Pinterest these days.

ELECTRIC EATS | SAMER HAMADEH

So, my goal from the very start was and still is wanting to give customers a difference in experience, something that stands out and can stand on its own, and that’s where it all started. I look for authenticity and originality with all my concepts, so I ensure they never look like anything else – aiming to always offer a unique experience. What makes the restaurant the perfect fit for the Dubai market? To be honest, Akiba Dori can work in any and every market where customers want simple and delicious Japanese food, which is basically, almost any metropolitan city on the planet. Dubai & Japanese food in particular is a winning combination given the love people have here for Japanese food and exciting flavours. On top of this, I believe the overall feel and space of Akiba Dori is well received by the Dubai crowd and that’s been great.

What are your favorite dishes in general and at Akiba? My favourite sandwich on the planet is the Francisco from BarBar, a Lebanese street food concept from Beirut that happens to be opening in Dubai next month or so; as far as burgers go, the Le Big Matt burger from Emmy Squared in Brooklyn, NYC is probably the best burger I’ve ever had in my life and they also make my favourite Detroit-style square pizza; I always say I wish more people from Dubai can try their food out its unreal. As far as Akiba Dori is concerned, the chicken Katsu curry is my all-time fave, as is the NyuYoku pizza when I’m in the mood for a Neapolitan pizza in Dubai. How is Akiba Dori going to expand in the coming year, what are the locations and what is the strategy behind it? We’re starting the year with our original Jeddah outlet, which is set

to open by June, followed by Yas Bay in Abu Dhabi in September; Jeddah made sense as an intro into the Kingdom because Jeddah is the ‘second city’ and is often overlooked, so if we become popular there and won the hearts of that part of Saudi Arabia, Riyadh is going to be a much easier sell overall. Abu Dhabi has always been in the books and we can finally get that going this year at Yas Bay which is a phenomenal project on Yas Island. In addition to these we have two more locations planned and will be announced soon; both in Dubai. What is the one thing you would like to tell our readers? I’d want to say thank you to all the readers. Thank you for keeping the restaurant business alive during the most difficult period that most of us have ever been through. You all deserve medals, but that wouldn’t be realistic so accept my thanks on behalf of the industry.

Akiba Dori, Dubai

HOTELNEWSME.COM | JUNE 2021

HCNME OPINION

An Impressive

Recovery Jasmeet Bakshi

The Group Event Director at The Hotel Show offers a positive outlook over one of the UAE’s most important sectors and hopes for a swift rebound owing to high levels of consumer trust built during the pandemic.

t has been no secret that the UAE’s hospitality industry was rocked by the onset of the pandemic, which is still very much in force over a year since the start of lockdowns and border closures. Before the pandemic, the direct contribution of travel and tourism to the Middle East’s GDP was predicted to reach $133.6bn by 2028 according to the World Travel and Tourism Council.

JUNE 2021 | HOTELNEWSME.COM

Whilst those figures might not be achievable, there are many reasons to be hopeful that strong recovery is a possibility. According to forecast analysis carried out by Tourism Economics, the vaccine rollout, pent-up demand supported by consumer savings, employment recovery, and the removal of travel restrictions will motivate a return to 5.6% global economic growth this year. We have also seen the normalisation of trade and diplomatic relations with Qatar and the rescheduled Expo 2020 later this year, pointing to a swift and decisive sector recovery as regional international travel resumes. I have also been deeply inspired by the resilience and resourcefulness shown by the hospitality industry over the challenges of the past months. The pandemic is like a seismic inflection point for the global tourism industry and has resulted in huge amounts of relearning and re-thinking and the adoption of many firsts. We have had to pivot, and pivot fast, towards

the accelerated use of technology, the adoption of new hygiene standards and the increasingly cohesive vision of the region’s hospitality leaders. Hygiene has been placed high on a list of guests’ priorities and the industry has responded with unwavering adherence to health and safety standards, to re-earn the trust of its guests. The immediate industry response to the pandemic was to improve cleaning standards to alleviate travellers’ hygiene concerns. Bodies such as Bureau Veritas were quick to introduce its ‘Safeguard’ label, to help operators signal their adherence to stringent safety, training and cleaning protocols and enable resumption of operations. Over time, we have also seen a number of hotels relooking at their public spaces such as restaurants, pool areas, bars, and lobbies, re-designing and reconfiguring where necessary, so that smaller groups of people can interact safely.

AN IMPRESSIVE RECOVERY | JAMEET BAKSHI

“Hotels have also embraced technology as ‘contactless’ has become the new reality, from check in and check out, to in-room dining and intuitive chatbots, all designed to reduce human interaction.” Hotels have also embraced technology as ‘contactless’ has become the new reality, from check-in and check-out, in-room dining and intuitive chatbots, all designed to reduce human interaction. Such investment is here to stay, meaning that the pandemic will undoubtedly result in major long-term shifts in how the travel and hospitality industry functions and interacts moving forward. Organisations such as HFTP are key in bringing the latest technology related trends to the region and I was glad to see them take up a presence at The Hotel Show Dubai in May. The team offered access to the latest systems and products that are breaking new ground and allow buyers the chance to educate themselves around the options on offer. Those who make the right investments and use digital technologies to improve and elevate their guest offerings will be in the best position to thrive in the aftermath of the pandemic. Joined-up action from the government and private sector has also been incredibly important to ensure a unified response to the crisis. The Dubai Government and Dubai Tourism

should be praised for its visionary leadership and ability to rapidly deliver new guidelines to align various stakeholders. I believe the UAE has offered one of the most agile and responsive guidelines globally, setting the bar for conduct that will further support recovery. The Hotel Show Dubai 2021, which provides a long-overdue opportunity for industry professionals in the Middle East to network and reunite

face-to-face, has had support from Dubai Tourism in the capacity of Supporting Partner for our Hospitality Leadership Forum and from international bodies, specifically the European Union, who served as the Education Partner for our F&B Stakeholders Summit and the Official Partner for the Chef’s Table, and Poland, in the capacity of our Supporting Country Partner. One of my fundamental beliefs is that new opportu-

nities always emerge from times of conflict. Those who understand the new definition of post-pandemic reality, adapt, and respond will benefit from this new landscape. I am confident that the UAE has shown a remarkable ability to adapt to the needs of the time and will continue to maintain its position as a hospitality world leader and blueprint for success in the months ahead.

Trade Show, Expo 2020 Dubai, 1 October 2021

HOTELNEWSME.COM | JUNE 2021

HCNME MOVERS & SHAKERS

GRAND AMBITION

ABDUL KADER SAADI The managing director at Glee Hospitality Solutions

showcases key developments and shares his views on recovery Tell us more about some key developments and new openings at Glee Hospitality. The year 2021 is proving to be an ambitious one for Glee Hospitality Solutions with a number of key impressive developments in the pipeline. We’re currently finalising the launch of PEKOE, a project due to open this summer in Dubai’s innovative industrial complex, AL Serkal Avenue. In addition, we’re also launching Limou, which is a dark brand concept focusing on a Persian cuisine-based theme. Regionally, we’re working on an immense water park project in Jeddah that is due to open by end of the summer. The water park will host an extensive list of 4 F&B outlets and eight foodservice points throughout the park itself.

JUNE 2021 | HOTELNEWSME.COM

With Saudi highlighting its commitment to its tourism plan, how are your new projects in the Kingdom going to constitute an addition to the pipeline? In terms of Saudi Arabia’s commitment to its tourism plan, it should be noted primarily that Glee Hospitality Solutions operates with a viable trade license within the Kingdom, and our KSA interests are handled directly within the market itself. To this effect, we’re able to tender to the various government initiatives. With respect to the aforementioned it should be noted that all of the projects being announced are massive in terms of the scope that the various government and private entities are tendering for F&B elements/components. These

will include, but not be limited to, all the various stages (i.e., concept creation, implementation and the development of future operations). What will your partnership with Food Razor bring to the market? In terms of innovation, Glee Hospitality Solutions recently partnered with Foodrazor to bring yet another layer to the level of service to the F&B market. FoodRazor is a data-driven invoice management platform that makes it simpler and more economic to simultaneously access greater profits and lower costs. By utilising SAAS solutions (i.e., software as a service), Foodrazor allows vendors to streamline their operations and optimise supplier invoice entry, processing and data analysis. This enables businesses to save time and gain greater transparency, thus allowing vendors to achieve higher profit margins and greater operational productivity. In terms of operations, Glee Hospitality Solutions is effectively Fooodrazor’s partner, on ground support and reseller in the region. This partnership enables Glee Hospitality to be perfectly poised to connect vendors and clients to the benefits of this innovative technological service. How is Eighty6 going to help restaurants and B2B procurement in the UAE? Continuing with this trend of technological symbiosis with the F&B market, Glee Hospitality Solutions has partnered up to launch a new B2B application by the end of summer, which will be dubbed Eighty 6. The Company is a part of the DIFC innovation hub enclave, with an allocated capital amount of nearly $800k for round 1. Eighty 6 will enable chefs to reduce the time they spend on procurement. To give an example of projected efficiency, chefs on aver-

GRAND AMBITION | ABDUL KADER SAADI

“GLEE HOSPITALITY SOLUTIONS RECENTLY PARTNERED WITH FOODRAZOR TO BRING YET ANOTHER LAYER TO THE LEVEL OF SERVICE TO THE F&B MARKET.”

age spend approximately seven hours a week on procurement and with the implementation of the Eighty6 we’re looking to drop that time by more than 50%. Additionally, chefs will also be able to search for existing or new products via the application, further empowering them to shop and compare products/prices with greater clarity and ease. To supplement this, we will also incorporate a supplier dashboard which will seek to minimise the data entry process, handle aggregate orders and empower them to market their product. In addition, Eighty6 will incorporate state-of-the-art AI tech to help chefs predict their procurement requirements based on par levels and consumption patterns. Eighty6 is currently recruiting the core team and working on the launch campaign. What are your thoughts on the recent rehaul of the rules in Dubai and how is this going to benefit the industry? The pandemic has enforced restrictions and bitten into the operations side of nearly every industry in the region. To

that effect, all relaxations of protocols as mandated legally by the Government are welcome and will serve to bolster the operators in the F&B sector. The recent rehaul of the Dubai rules will naturally be a source of relief to many vendors and operators in the industry. With operating restrictions that previously included limited opening hours, events and the enforcement of mandatory patron seating distance, this effectively created choke points for many operators profit routes. With these implementations now being relaxed (seating distance reduced from 3 metres to 2 metres, for example) this will ultimately result in benefits that ultimately create better income opportunities. It may not seem like a great reduction, but any potential to increase the number the patrons per square foot throughout the course of its operating hours can prove paramount in terms of profitability. To this effect, many operators predict a potential summer boom as the reduced capacity spacing will allow for greater footfall and restore previous elements of the overall ‘’lively’’ dining experience ambience. HOTELNEWSME.COM | JUNE 2021

HCNME WHAT’S COOKING?

Thai

TREASURES NARONGRIT THONGWIJIT, CHEF DE CUISINE AT SONTAYA ABU DHABI, LOCATED AT THE ST. REGIS SAADIYAT ISLAND RESORT, HAS HIS OWN WAY OF DOING THINGS IN THE KITCHEN… Can you give us a brief outline of your career in F&B so far?

I began my career in hospitality in the housekeeping department of a hotel in Phuket, Thailand. There, I loved watching kitchen staff at work, and it made me think that I wanted to cook for a living, too. So, I started doing some part-time work in the kitchen after my regular shift, and I absolutely loved it. Now, I have over 20 years of F&B experience, mostly specialising in Asian cuisine, although I do sometimes work with international recipes too. I’ve been at Sontaya for over eight years, and I love coming to work every day. It’s an amazing restaurant, and an honour and pleasure to lead the team there.

What motivated you to specialise in Thai cuisine and what is your favourite dish to make?

It was my mom who first taught me the basics of cooking Southern Thai cuisine, and I still practice and apply some of the methods she passed on to me today. Then, over the course of my career, I’ve been lucky enough to be mentored by a number of great chefs who have taught me various techniques and ways of making unique dishes, and also specialties from across Thailand. Deep down, my main passion will always be in Southern Thai cuisine. I’m still exceptionally proud to be able to share the flavours and spices of my heritage and childhood with the people of Abu Dhabi.

JUNE 2021 | HOTELNEWSME.COM

“THE SEDUCTIVELY BEAUTIFUL VENUE IS SET AMONGST A SERIES OF FLOATING PAVILIONS THAT LOOK OUT TO THE BEACH AND ACROSS THE TURQUOISE ARABIAN GULF.” What do you think of Abu Dhabi’s culinary scene?

Abu Dhabi has a lot of excellent fine dining restaurants. A lot of people here notice the quality and standard of food rather than the quantity being served. I think the pandemic has taught all of us in F&B to be extra disciplined and careful to maintain high standards and deliver dishes perfectly every time.

THAI TREASURES | NARONGRIT THONGWIJIT

What are the biggest trends in Thai and Asian cooking at the moment? The market trend right now is for authentic food. Unlike in the past, guests don’t want to be served fusion food and instead they’re looking for authentic, traditional plates that remain true to the original recipes.

What makes Sontaya such a unique and special restaurant?

Of course, we all know that quality food is best accompanied by a peaceful ambience, top-notch service and flawless presentation. Sontaya ticks all these boxes, plus it has an incredible location right near the beach and nestled within the beautiful The St. Regis Saadiyat Island Resort. We’re also different to other restaurants as we source most of our ingredients directly from Thailand; this ensures that our dishes taste totally authentic and true to the traditional recipes. The restaurant is quite architecturally unique as well. The seductively beautiful venue is set amongst a series of floating pavilions that look out to the beach and across the turquoise Arabian Gulf.Featuring enchanting ambience and flavoursome fare, the pavilions and terraces overlooking shimmering pools exude romance by night and truly reflects the essence of Thailand.

Do you have any advice for budding chefs who are just starting in their career?

I’ve noticed than more and more chefs are favouring fusion and experimental dishes, and this is absolutely a good thing, up to a point. However, I firmly believe that the true original and classics should never be forgotten, and I’d advise anyone who is starting their career in F&B to remember that.

Sontaya Bar

What has been your biggest achievement/proudest moment in your career so far?

Sontaya being recognized as one of the best restaurants in Abu Dhabi was a brilliant feeling. Apart from that, hosting former president George W. Bush for dinner was an experience that’s hard to beat.

What would you like to go on to achieve in your career?

Who or what, inspires your cooking and your work?

When I’m working, sometimes old memories of my village and of my mom cooking the most amazing meals without any of the innovative equipment and tools that we have to today to help her. It makes me realise how fortunate I am, and that is my greatest inspiration.

I don’t really work towards specific goals, instead nurturing and developing my skills and those of my fellow colleagues is always my top priority. When I eventually move on from Sontaya I’d love for my team to be able to carry on my legacy.

What are your favourite dishes on the Sontaya menu? Are there any that your guests return to time and time again? We’re delighted to receive generally great feedback about all of the food at Sontaya from regular and new guests. However, if I had to pick a favourite, I’d honestly say our currys are unbeatable.

HOTELNEWSME.COM | JUNE 2021

HCNME F&B FAR AND NEAR

Quiero Buena Comida

SAY HOLA AND BIENVENIDO TO THE LATEST RESTAURANT ON THE DUBAI SCENE, QUIERO. SPANISH FOR “I WANT”, IT BRINGS TO THE EMIRATE THE TRADITIONAL FLAVOUR OF SPANISH FOOD, AUTHENTICALLY COOKED BY A SPANISH HEAD CHEF.

ocated in Barsha South, the restaurant is the brainchild of Anisia Pienaar, who missed the authentic tastes from her childhood cooked by her mother. Not wanting the rest of the world to miss out, Anisia decided to open her own restaurant and make her Mum, Mary, the head chef. Stepping in to the quaint and cosy restaurant feels like being transported to Andalusia, with Quiero’s simple yet homely design and images of Spanish locations projected on the large screens. The open kitchen is a site to behold, where diners will be welcomed

JUNE 2021 | HOTELNEWSME.COM

by Mama Mary, cooking with colours and fragrances. Dishes include creamy scrambled eggs with garlic mushrooms, pastries of the day or typical Spanish toasted bread with olive oil and salt. The lunch and dinner menu is bursting with tapas options from patatas bravas to gazpacho, breaded vegetables, an assorted Spanish cheese platter and various seafood dishes such as calamari, cuttlefish, and prawns. Of course, grand Paella dishes are available, cooked with either chicken, seafood, vegetarian or black rice. Quiero also has a Fideuá, which is the same as a paella, but with a small pasta instead of rice. The restaurant is open for dine-in and takeaway, from 8am until 10pm, seven days a week. Here, we interview anisia for a look at the new venue.

QUIERO | ANISIA PIENAAR

Tell us about how you have chosen the name ‘Queiro’; is there a story behind it? Quiero means “I want” in Spanish and I wanted to bring something new to the market. When you add “te” in front of it, it becomes “te queiro”, which means “I love you”, but it was that feeling of “want” that we wanted to convey. What were some of your mum’s dishes that made you think this would be a hit in Dubai? Chef Mary’s menu will take you to Valencia and its surroundings, where the dish Paella is said to be the perfect union between two cultures from Spain: the Romans, for the pan and the Arab, who brought the rice. Her tortilla de patatas (Spanish omelette), gazpacho (chilled tomato soup) or delicious Paella (vegetarian, chicken, seafood or mixed) are a few of the highlights from our menu. We’ve had many Span-

ish guests say it reminds them of their childhood and already a lot of happy repeat visitors from around the world. What challenges have you faced when opening a restaurant, especially during a pandemic? Having to do business over video calls. We’re so lucky that we have the technology to be able to do this, but nothing beats a one-on-one conversation, especially when we needed to visit locations, meet with banks and acquire the necessary permits. Everything just felt like it was taking more time than ever, which is when I learnt my most important lesson in the whole process: patience. How are you planning on competing with the new Spanish venues popping up all over the emirate? We pride ourselves on our quality, not our quantity. We’re a small restaurant, but everything we do, we do with perfection and

“Chef Mary’s menu will take you to Valencia and its surroundings.” passion. From the incredibly large wooden tables in our cosy restaurant to the impeccable and authentic food, we’re keeping true to our Spanish roots and providing an authentic experience. What would you tell diners who have not visited yet? Come with a hungry tummy as our portions are extremely generous! We always recommend starting with a Gazpacho, then a

couple of tapas dishes shared finally moving on to our magnificent paellas, which can easily feed three or more. How do you blend experience and food? Chef Mary has more than 20 years’ experience. She previously worked at our restaurant in Spain, in a small city called Onda. Last year, I enrolled in a course at Dubai College of Tourism, where I learnt how to create a successful business here in Dubai. Combining this business knowledge with Chef Mary’s expertise and talent meant we knew we could create something really special. What are your expansion plans? We would like to expand Quiero from catering for birthdays, gatherings or a simple dinner with some friends in the comfort of your home, when you don’t feel like spending the whole afternoon in the kitchen. HOTELNEWSME.COM | JUNE 2021

HCNME OPINION

The Langham, London

The Business of People, Taking Care of People Stefan Leser joined Langham Hospitality Group in 2018 as Chief Executive Officer. Based in Hong Kong, he oversees all aspects of the group’s global portfolio of hotels, resorts and residences, and provides strategic guidance to achieve the company’s vision, implementing organisational processes for all divisions, and leading the global expansion drive.

he travel industry will not get out of this pandemic crisis stronger; we will, however, get out of this differently. There is no “back to the way things used to be” or “the new normal” – whatever that may mean. Everything is flipped on its head, and it is finally time for a reset. It will be years, not months, for this recovery period in travel. Anyone who says differently is being wildly optimis-

JUNE 2021 | HOTELNEWSME.COM

tic or incredibly naïve. Even if all travel restrictions are lifted, there is also the real fear that some people might have about flying or cruising to another destination for leisure or business. Hybrid meetings will be the way to go in the interim, and that will significantly impact how people interact, meet, stage conferences, holiday, exhibit or even hold weddings and other gala events. At Langham Hospitality Group, we recently successfully conducted our

global leadership conference via a hybrid meeting format. It was really gratifying to be able to see colleagues from all around the world and on many different time zones. Panel discussions were held with colleagues on site and virtual, debated and even had a group picture taken with all global leaders on Zoom and those present in Hong Kong to commemorate the day. Technology will play a colossal role but that is always a tricky proposition as things go obsolete very quickly. The tech that will change the hospitality industry will be more sophisticated usage of VR and AR to show what our guests and clients our products and services (amplified by the myriad of travel restrictions preventing in-person inter-

THE BUSINESS OF PEOPLE, TAKING CARE OF PEOPLE

actions,) AI for predicting and anticipating guests’ needs and preferences, and the internet of things to help our hotels maintain the assets efficiently and more importantly, save energy. The industry should always be represented and protected. If this is successful, it could result in safety nets for the people working in the hospitality industry (all small and big stakeholders in the industry – cafés, restaurants, pubs, not just the hotels). I firmly believe it is necessary to give greater visibility given the industry’s enormous economic impact. Vaccinations and the road to recovery – it’s a race amongst nations to achieve herd immunity. For countries that fall behind in vaccination rates, for the hospitality industry, it might mean that corporate and leisure travel, as well as the lucrative MICE market will bypass cities with lower vaccinated rate, resulting in potential losses in the billions of dollars. We can never be over prepared when it comes to managing a crisis or risk: I Cordis, Hangzhou, Sci-Tech City

tell my team to be nimble, agile and adaptive to market changes, now more so than ever. International travel is so limited it is almost nonexistent, so we focus on local, domestic business by promoting staycation packages. With the pandemic and the situation being so volatile and changing so quickly, businesses, especially the travel and hospitality industry have to be prepared for the different scenarios, pivot and switch plans around quickly. Being innovative led us to rethink the spaces and experiences at our hotels that we would have been hard pressed to do during the pre-pandemic years. For example, Cordis, Hong Kong transformed its ballroom into a VIP screening theatre where guests are served popcorn and snacks whilst snuggled comfortably in king sized beds and luxury linens. Trust me, it’s a completely different experience and environment from binging on Netflix at home. The Langham, Sydney presented a Salon series celebrating the best of music at the hotel. Since guests

Stefan Leser, Langham Hospitality Group’s CEO

are not able to visit the city’s world class theatres, the hotel hosts monthly events [with proper social distancing protocols] that take guests on musical and culinary journeys, featuring a line up from opera to classical to jazz. Among the celebrated artists on the Langham “concert circuit” include David Helfgott, the renowned Australian pianist whose remarkable life story was the subject of the Oscar winning film, Shine. We leverage on trends where we are also presented with a whole set of new opportunities. With the rise of pet adoption during the pandemic, The Langham hotels in Sydney, Melbourne and Hong Kong seized the opportunity to create the Ultimate Pet Staycation, where guests need not worry about leaving their pets behind and

can take them along on their getaways locally. As part of these novel offerings, the hotels included pet-sitting services, photography sessions and even designed an in-room pet dining menu. Despite the current challenges, we need to continue to stay connected and understand our customers’ needs, work around the constraints, and provide solutions. The pandemic has been extremely challenging on a global scale and even more so for the travel and hospitality industry. However, it is also a catalyst for transformative change and an opportunity for reinvention. We’re in the business of people taking care of people. It’s what we do best, and I’m confident the industry will emerge with a redefinition of hospitality for the future. HOTELNEWSME.COM | JUNE 2021

HCNME FURTHER AFIELD

A Rich

HERITAGE

audi Arabia’s rich heritage and traditions have been shaped by its position as a historic trade hub and the birthplace of Islam. In recent years, the Kingdom has undergone a significant cultural transformation, evolving century-old customs to fit the contemporary world we live in today. Arabic is the official language of Saudi Arabia and the primary language used in all dealings and public transactions. English serves as an informal second language in the Kingdom and is spoken by a large section of its society. All road signs are bilingual, showing information in both Arabic and English.

JUNE 2021 | HOTELNEWSME.COM

Seera KSA -Yam Beach

Saudi Arabia has opened its doors to visitors from all over the world with its eVisa programme since September 2019. Visitors can acquire a multiple-entry visa valid for a year that will allow them to stay in the country for up to 90 days. The visa is relevant to tourism-related activities and Umrah (excluding Hajj season) and excludes other activities such as studying. With global recovery on the horizon, keen traveller’s worldwide are planning their next trip. Across Saudi Arabia, hotels, restaurants and tourism attractions are taking concrete steps to reopen safely, with new protocols designed to ensure the health of all visitors traveling to, and within, the kingdom. Tourists can also play their part, by staying up to speed on the latest health and travel advice, and by taking practical precautions.

A RICH HERITAGE | SAUDI ARABIA

Saudi Arabian Tourism Buoyed by Domestic Demand as it Prepares to Welcome Foreign Tourists

“It is well on its way to achieving its goal of attracting 100 million tourists per year by 2030.” Saudi summit

As Saudi Arabia forges ahead with Vision 2030, with tourism earmarked as a key economic driver, tourism and travel leaders from the Kingdom convened at the ATM 2021 Saudi Arabia Tourism Summit on the Global Stage to discuss the strategy’s positive repercussions for the country, its people, investors and millions of global travellers. Addressing a capacity crowd at the in-person ATM 2021, the region’s largest travel and tourism showcase, were Fahd Hamidaddin, CEO, Saudi Tourism Authority, Majed Alnefaie, Acting CEO of Seera, Captain Ibrahim Koshy, CEO, Saudi Arabian Airlines (SAUDIA), and Dr Afnan Al Shuaiby, Founder and CEO of FNN International and Chair of the Arab International Women’s Forum. The audience heard how Saudi Arabia is preparing to reopen its borders for foreign tourists imminently, and it is well on its way to achieving its goal of attracting 100 million tourists per year by 2030. Fahd Hamidaddin, CEO of Saudi Tourism Authority, discussed the Kingdom’s response to the coronavirus pandemic, having just opened up to international tourism in September 2019: “While the travel and tourism sector was paralysed globally, Saudi Arabia kept moving. Although the priority was to save lives, we were also committed to protecting livelihoods and saving jobs through our successful domestic tourism campaign, which resulted in a 33% increase in spending, hotel occupancy was at 50%, and the number of Destination Marketing Companies (DMCs) within the Kingdom increased from 17 to 93.” The domestic market strength was underscored in 2020 and Q1 2021, with SAUDIA operating its 28 domestic airports at close to 80% of its 2019 levels, and demand exceeding capacity at times. The numbers are expected to pick up even further with the recent resumption of international travel for residents and citizens and the operation of the new King Abdulaziz International Airport (KAIA) as a true regional hub. Discussing the outlook for SAUDIA, CEO Captain Ibrahim Koshy says: “There are many things taking place in Saudi Arabia that will accelerate a return to profit for the airline. We will come out much leaner and stronger as a business, with expected profitability in 2024, if not earlier, as the potential market for the Kingdom continues to grow at a fast pace. We may also see aircraft orders this year to meet that expected demand in capacity.” >>> **Numbers as of March 31, 2021

HOTELNEWSME.COM | JUNE 2021

HCNME FURTHER AFIELD

RIVA Hospitality for Hotel Services Company is opening at least 7 hotels in the Kingdom of Saudi Arabia across IHG’s portfolio of brands

The second session of the ATM Saudi Arabia Tourism Summit on the ATM Global Stage explored the “giga-project effect”, from developments that preserve and promote the Kingdom’s heritage, culture and natural assets to theme parks, futuristic cities in the desert and luxury resorts with a strong focus on sustainability. “This was a great opportunity for panellists to reveal how the country is setting new global industry benchmarks and for the travel trade industry to meet the business leaders playing a pivotal role in delivering Vision 2030 by spearheading ambitious projects that will set Saudi Arabia apart as a destination like no other,” said Danielle Curtis, Exhibition Director ME, Arabian Travel Market,

IHG inks agreement with RIVA Development Company to open seven new hotels across Saudi Arabia IHG® Hotels & Resorts has announced the signing of a Master Development Agreement (MDA) with RIVA Development Company via its wholly owned subsidiary RIVA Hospitality for Hotel Services Company to open at least 7 hotels in the Kingdom of Saudi Arabia across IHG’s portfolio of brands. The announcement was made at Arabian Travel Market (ATM) 2021 in Dubai. The 5-year agreement will add to IHG’s portfolio across key brands in the country in cities such as Riyadh, Jeddah, Eastern Province, Abha, Hail, Qassim and Tabuk. Most hotels under the agreement are expected to be greenfield projects and will represent the best-in-class products. The agreement also presents the potential to extend the partnership for another 5 years to develop additional 12 hotels in the Kingdom of Saudi Arabia.

JUNE 2021 | HOTELNEWSME.COM

Speaking on the announcement, Haitham Mattar, Managing Director, India, Middle East & Africa, IHG says: “We’re excited to partner with RIVA Development Company as we strengthen our offering in Saudi Arabia. We have a strong legacy in the Kingdom and are committed to leveraging the growth opportunities that focus on aligning with Saudi’s vision 2030 and the priority destinations highlighted in the Saudi Tourism Strategy, by expanding our presence across the country through our portfolio of global brands.” Engr. Mugbel S. Al Thukair, Co-Founder, RIVA Development Company, Chairman, RIVA Hospitality for Hotel Services Company says: “We’re proud to be partnering with an experienced, global hospitality company such as IHG, and we look forward to leveraging their experience and knowledge to offer worldclass amenities and excellent service to our guests. The signing demonstrates our shared commitment to Saudi Vision 2030 and confidence in the future growth of the Saudi tourism sector.

We’re excited about this new venture and look forward to welcoming guests to these highly anticipated locations in the near future.” IHG currently operates 38 hotels across 5 brands in Saudi Arabia, including: InterContinental, Crowne Plaza, Holiday Inn, Staybridge Suites and voco with a further 20 hotels in the development pipeline due to open within the next three to five years.

IHG Headquarters in Atlanta, Georgia, USA.

A RICH HERITAGE | SAUDI ARABIA

Left to Right: Majed Alnefaie, Acting CEO, Seera Group and Fahd Hamidaddin, CEO, Saudi Tourism Authority

Seera Group and Klook partner to drive digital transformation of Saudi tourism sector Seera Group, a travel services company, has formed a strategic partnership with Klook, a travel and leisure booking platform, which will support the digital transformation and robust growth of Saudi Arabia’s tourism sector. The partnership has been announced at the Arabian Travel Market 2021 in Dubai. Seera will be the exclusive partner of Klook in Saudi Arabia, and together, the two entities will create a onestop digital platform with end-to-end content and inventory management solutions that will support tourism and leisure activity providers in Saudi Arabia and provide an unprecedented choice of product offering for travellers to, from, and within the Kingdom. With the new partnership, activity providers in the Kingdom will be able to connect with global marketplaces and tour distributors, enabling them to build their business, which will not only support the local tourism landscape, but also elevate Saudi Arabia’s footprint on the global tourism map. The platform will also showcase tours and activities operated by Discover

Saudi, Seera’s integrated destination management company. Fahd Hamidaddin, CEO of Saudi Tourism Authority, says: “For our partners across the Saudi tourism ecosystem, finding smart ways to connect with travelers enhances their ability to offer unique Arabian experiences to everyone eager to explore the destination. This platform will empower our innovators, disruptors and new generation of tourism professionals to reach out to the world, tell their stories and build their businesses.” Majed Alnefaie, Acting CEO of Seera Group, says: “Our partnership with Klook builds on the strong leadership commitment to deliver the goals of Saudi Vision 2030 to build the Kingdom’s tourism sector, diversify the economy and create long-term economic value. With the partnership, we will bring the world-class technological expertise of Klook, and Seera’s knowledge of Saudi Arabia’s tourism and travel sector together in one platform. “This will address current gaps in the tourism supply chain, particularly in terms of online content for tours & activities, the limited technological

strengths of suppliers and low awareness of local and global travellers on the Kingdom’s offering. The partnership will further digitally transform the Saudi tourism landscape and position it to enable domestic travellers and visitors from around the world as the travel and tourism sector rebounds,” he adds. Ethan Lin, CEO & Co-Founder of Klook, says: “Klook is delighted to partner Seera Group and we are positive that this partnership will help set the stage towards Saudi Vision 2030. While the pandemic has had devastating effects on many businesses, this partnership will help ensure that the Saudi tourism sector can be in the best position to capture growth when travel resumes.” As part of the Kingdom’s plans to increase inbound tourism in line with Vision 2030, the partnership will also tap into Klook’s extensive audience in the Asia Pacific region. Additionally, with Klook’s leading presence in Malaysia and Indonesia – the fastest growing muslim travel markets, the company will be able to meet the demands of travellers for Hajj and Umrah as they explore the Kingdom beyond their pilgrimage.

HOTELNEWSME.COM | JUNE 2021

HCNME MARKETPLACE

FRUITS AND VEGETABLES

Easy on the wallet Yeepeey

newly launched egrocery mobile app, Yeepeey, is looking to tap into the opportunity wherein its users can shop from neighborhood grocery stores, supermarkets and hypermarkets from the comfort of their homes or offices. Shoppers pay the same prices and enjoy the same promotions and discounts as displayed in the store – with products delivered within 30-45 minutes. With a vision to create an extensive q-commerce ecosystem, the new e-grocery startup promises to change the way consumers shop, spend and save on groceries and more by subsidising the current cost of convenience that customers have to pay while shopping. E-grocery start-up, Yeepeey, was conceptualised in 2019 when Monish Chandiramani, Co-founder of Yeepeey, noticed that he was spending

JUNE 2021 | HOTELNEWSME.COM

way more money on the same amount of groceries when shopping through the e-grocery apps available then. Chandiramani says, “Ordering basic essentials via an e-grocery app was way more expensive than buying them from the store itself. Even though convenience plays a major role, consumers still don’t like to pay extra mark-ups over and above the prices displayed in grocery stores, in additional to the exorbitant delivery fee. With the ease in movement restrictions, consumers would simply prefer walking down to their nearby stores for small purchases.” Speaking about the sustainable revenue model, Chandiramani says: “Since the onset of the pandemic in 2020, consumer shopping patterns and choices have almost changed forever. Consumers now prefer taking precautionary measures and avoid being in crowded areas such as hypermarkets. However, we did observe that customers were having to pay a heavy price for the convenience

and that’s the problem we’re trying to solve by subsidising the cost of convenience without compromising on quality.” Through Yeepeey’s app, users can connect with grocery stores and supermarkets in their vicinity and receive their items in 30-45 minutes or less. Prices are same as those displayed in-store, with subsidised or free delivery. Yeepeey has covered over 150 stores and activated 50 merchants on the app across 30 localities in Dubai since its official launch. Some of the popular localities in Dubai serviced by Yeepeey include Business Bay, Al Barsha, JLT, JBR, Dubai Silicon Oasis, Downtown Dubai, Bur Dubai, Karama, Greens, Lakes and Emirates Hills. Yeepeey is further slated to expand its operation by including bakeries, confectionaries, flower shops, pet care and a lot more as additional offerings to create an end-to-end ecosystem for its users and public at large.

YEEPEEY CO-FOUNDER MONISH CHANDIRAMANI

“Yeepeey has covered over 150 stores and activated 50 merchants on the app across 30 localities in Dubai since its official launch.” WHAT ARE SOME OF THE MOST UNIQUE POINTS OF THIS APP?

•Extremely simple to use and userfriendly •Same as in-store prices, (i.e., no additional mark-ups so users get an in-store shopping experience on the app) •Live in-store promotions and discounts featured on the app •Delivery within 30-45 minutes from stores in the vicinity •One of the lowest delivery/service fees in the market •Product assortment of more than 50,000+ products HOW DO YOU STAY AHEAD OF COMPETITION?

The concept behind starting Yeepeey was to target the gap in the market. Our intention is to carve a space of our own where our users look to us to give them the same in-store feel on the app and provide convenience at the right price. Groceries remain our starting point and, soon, we would be venturing into newer areas such as flowers, pet food, etc. so essentially, we will become a one-stop-shop for our customer requirements. HOW DO YOU ENSURE FRESH DELIVERIES?

Quality assurance is one of our most important commitments as a convenience platform. The order curators at the store are either our trained staff or the store in-charges and, in both cases, they work under a specific operating procedure to

ensure that the products delivered are fresh. Users have an option to even return the products if they do not meet their standards within a specific timeframe, depending on whether the products are perishable or not. WHERE IS CONSUMER DEMAND THE HIGHEST AND FOR WHAT PRODUCTS?

As mentioned, as of now, we have only launched our groceries vertical; so within groceries, customers are looking majorly for their day-to-day essentials such as dairy, fresh meat, breads and the likes. That being said, customer demand per se is quite a brand term as it differs based on the type of audience in the area we’re serving, i.e., office-centric areas vs residential areas vs size of families. All in all, it’s usually the residential areas that see a lot of regular demand…

WHAT ARE THE CHALLENGES?

With the rapid growth in localities across the UAE, customers are more widely spread, which increases the need for us for being present in more areas in a short span of time; as we have recently launched and with the overwhelming response, our key challenge remains our greatest opportunity as we’re aware that the consumers are anticipating launches and need us in their vicinity. WHAT ARE YOUR EXPANSION PLANS?

To start off, we have launched our platform in Dubai, and within the next two quarters, intend to expand into the other emirates in the UAE to strengthen our position in the market as a whole. Beyond that, our plan is to expand geographically into other marketing starting with the Kingdom of Saudi Arabia and other GCC nations. HOTELNEWSME.COM | JUNE 2021

HCNME MARKETPLACE

Kitchen Design and Equipment

Optimum Waste Disposal

InSinkErator

ood waste, what is it – really? For many people, it’s just uneaten meals, and they don’t think much about it after scraping it from the plate to the trash bin. However, such waste drains a lot of money. Around $218 billion dollars are lost due to food waste in the US. Also, due to health and sanitation regulations enacted by the federal or state governments, hotels and restaurants dispose of foodstuff that are not consumed within a certain period, usually a number of hours, even though they’re still perfectly consumable. Food waste causes unnecessary strain on the environment: it adds wastes to water supplies, farmlands, cattle, and other resources. Spoiled food which is infested with bacteria can become toxic. If it seeps through potable groundwater aquifers, it could initiate a health problem in the municipality. It’s therefore important to diminish food wastage. Even a small percentage can make a huge difference.

MOHAMED KARAM

SENIOR BUSINESS DEVELOPMENT MANAGER, MIDDLE EAST & AFRICA, INSINKERATOR Tell us very briefly about your company. InSinkErator was founded in Racine, Wisconsin by John W. Hammes, who is credited for inventing the ‘in-sink’ food waste disposal system in 1927. The company was later acquired in 1968 by Emerson (NYSE:EMR), a global leader in bringing technology and engineering together to provide innovative solutions for customers in industrial, commercial, and consumer markets around the world. Now InSinkErator, a business unit of Emerson

JUNE 2021 | HOTELNEWSME.COM

Electric Co., it’s the world’s largest manufacturer of food waste disposers for both household and commercial applications and the global market leader with around 80% market share. What’s the most unique feature of your products? InSinkErator has been delivering practical, convenient, environmentally friendly solutions which are quiet, reliable and luxurious. It’s also committed to reduc-

OPTIMUM WASTE DISPOSAL | INSINKERATOR

even the toughest foods—corn cobs and banana peels—into tiny pieces. From here, the food waste is sent via your home’s wastewater plumbing to treatment facilities equipped to handle the small particles. At capable treatment plants, that food waste is even repurposed as energy. The evolutionary technology comes in different grinding capacities and compact designs to ensure perfect and quiet waste disposal across all applications

ing greenhouse gas emissions and minimising the transportation of food waste to landfills. This mighty kitchen food waste fighter turns the phrase “down the drain” on its head and potentially offers significant sustainability cred. Emerson’s InSinkErator garbage disposals can efficiently break down

What are the latest trends in the market? The current pandemic changed our daily life and our priorities, as hygiene and public health became our main concern. Today’s consumers have demonstrated a new-found wisdom when it comes to dining out—reading up on reviews and articles on different restaurants before setting foot.

When reading about a new restaurant, one does not only look at what others say about the food per se, but is actually more interested in the restaurant as a whole; from the service rendered by the staff, the ambience of the facility, and the food offerings to how quickly the order was delivered and yes, the cleanness of the different facilities of the restaurant, particularly its kitchen. Also, consumers have now placed an increasing interest on sustainability and the environmental responsibility of the hotel or restaurant How have you evolved over the past few years? The rich history of InSinkErator positions our company well for future innovations. Meanwhile, we’re always looking for new opportunities to grow and develop. In 2010, InSinkErator opened its office in Dubai to leverage its worldclass environmentally compliant line of products for discerning consumers in the region. The Middle East is one of the fastest growing environmental technology markets, where consumers have become more aware of the need to patronise green and eco-friendly products. With the development of infrastructure advances in these markets, governments are increasingly looking at ways to reduce carbon emissions and better manage the volume of food waste, where InSinkErator products and solutions can play a big role to support these trends What’s in the pipeline for your company? Our educational programmes aim to increase sustainable awareness in the foodservice and hospitality sectors, while continuing to listen to our customers to create and develop new products and solutions to meet their needs and requirements in this challenging, changing environment. HOTELNEWSME.COM | JUNE 2021

HCNME CASE STUDY

at Rove Hotels

A CASCADE BOILER’S INTEGRATION WITH SOLAR ENERGY IN A HIGH-CAPACITY PROPERTY

Located in the heart of Dubai is Rove Healthcare City, a 3-star hotel with 286 rooms. The building needed a total of 10,000 litres per day of hot water stored at 60°C, which accounts to a total annual requirement of 145,840 kWh. Ariston ME proposed a solution to install a solar and gas boiler integrated system to meet hot water demand at Rove Healthcare City. The rationale was to put in place an efficient system that could be economical, energy-efficient and eco-friendly. The proposed solution makes it possible to utilise free solar energy generated by the collectors to pre-heat the water and have the backup along with gas boilers doing the main heating. Ariston created a solar system by installing KAIROS

JUNE 2021 | HOTELNEWSME.COM

XP 2.5-V solar panels on the roof of the building and a 4 MAXIS CD1 2500 single coil hot water storage tank in the assigned room. In such systems, the solar energy preheats the water inside the cylinders before it is sent to the boilers to be set at the desired temperature. The boiler system consists of 4 GENUS EVO PREMIUM HP 150 in cascade with line mounting and is installed in an assigned safe room together with the cylinders. The hydraulic circuit of the boilers is

separated from the water circuit for users and the heat exchange takes place via an external plate heat exchanger. The entire setup of the solar system covers around 53.7% of overall energy consumption, significantly reducing CO2 emissions and gas consumption. In terms of figures, the solar system’s annual energy contribution is 80,042 kWh with 29,531 kg CO2 emissions avoided and natural gas savings amounting to 13,965m3.

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JUNE 2021 | HOTELNEWSME.COM

IN OF PROTE

ENTICING N SIZZLE O L IL R THE G

Contact

Nestlé Professional UAE : 800 595950 | Visit: www.nestleprofessionalmena.com

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