HOTEL & CATERING NEWS MIDDLE EAST MAY 2024 ISSUE

A

Nestled by the coast of Lusail sits the splendor of Raf es and Fairmont Doha, where luxury is rooted in even the smallest details. Open the doors to mesmerizing hospitality and make memories in a world of sophistication.

Subtitled in Arabic

22 NEWSWORTHY

RECORD-BREAKING RAINFALL IN DUBAI

Reflecting on the aftermath with hospitality professionals

26 WHO’S COOKING

A FEAST FOR THE EYES AND THE SENSES

A GLIMPSE OF EXCELLENCE

ANNOUNCING THE WINNERS OF THE LEADERS IN HOSPITALITY AWARDS 2024

Head Chef Gonzalo Platero is responsible for the flavours that blend nature's bounty with culinary expertise to create a great dining experience

30

THE BUSINESS OF LEVERAGING THE POWER OF INFLUENCE

Diving into the wild west of social media, where trends evolve at the speed of a double tap and attention spans are as fleeting as a 15-second TikTok video

62 THE EXPERIENCED

SAUDI-MADE

A look at Takara Hospitality Group’s contribution to the Kingdom's F&B sector

66 POINT OF VIEW

THE DIFFERENCE AN EMOJI MAKES

Much has been written over the years about the big impact of small gestures in our industry and the magic of customer service

68 CHAIN OF THE MONTH

THE SCIENCE BEHIND HOLIDAY INN & SUITES DUBAI SCIENCE PARK

Sayed Tayoun, the General Manager of Holiday Inn & Suites Dubai Science Park, leads a property that holds its own in the bustling hospitality scene of Dubai

70 SUSTAINABILITY THE GIVING BOX

The H Dubai, a 5-star hotel in Dubai, has launched a collection box, called the "Giving Box," to gather used items from guests

74 START-UPS & ENTREPRENEURSHIP

THE STORY OF KASO

Manar AlKassar and Ahmed Soliman, Cofounders, KASO

78 MOVERS & SHAKERS HOTELIE FOR LIFE

The 56th edition of the Cornell Hotel Society Regional Conference took place in Dubai last month

EVENT DATE

6 JUNE 2024 | 10:00 AM GST, DUBAI, UAE

Nominate now

Celebrating women business leaders across Eastern Europe, Middle East and Africa

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EDITOR-IN-CHIEF

EDITOR-IN-CHIEF

Seymone L Moodley seymone@bncpublishing.net

Seymone L Moodley seymone@bncpublishing.net

CEO

CEO

Wissam Younane wissam@bncpublishing.net

Wissam Younane wissam@bncpublishing.net

DIRECTOR

DIRECTOR

Rabih Najm rabih@bncpublishing.net

Rabih Najm rabih@bncpublishing.net

DESIGNER

CREATIVE LEAD

Christian Harb

Christian Harb chriss@bncpublishing.net

MARKETING EXECUTIVE

MARKETING EXECUTIVE

Aaron Joshua Sinamban aj@bncpublishing.net

Aaron Joshua Sinamban aj@bncpublishing.net

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The month of May

As we turn the pages to welcome May, it's hard not to reflect on the whirlwind that was April.

The past month has been a rollercoaster of emotions, filled with actual historical events and life just happening in the middle of it all. Yet here we are in a new month, seemingly unfazed, a testament to the resilience and grace that defines this place we all call home. Living and working in a community that bounces back swiftly, regardless of the storm, is a privilege. I think we can all still remember where

we were and what we were doing on that rainy day in April, and I am sure some of us know what we will not be doing again the next time a weather warning is issued.

In this edition, we speak to a few hospitality professionals to understand the storm's impact on their hotels. We interviewed the chairman of Takara Group Hospitality to talk about the group's contribution to the Kingdom's F&B sector. In this interview, the chairman shared some refreshing thoughts about choosing not to adapt to what worked for others or who looks

better on paper but rather focusing on creating an environment where leadership inspires success, and fair practices encourage productivity. We also share an interesting point of view from one of our regular contributors about how small gestures go a long way; his story made me think of a recent experience I had, and in full transparency, it's an experience I seem to have a lot, and in some of the most bragged about places in our town. The dreaded (in most cases) reception desk. The beginning of your experience, the man or woman that looks you up and down and decides whether you look or sound like you should be allowed inside. I don't know about you, but leaving my house to go anyway is a big deal and choosing to visit a particular location among our many options should be a more welcoming experience. Moving on, we also celebrate the success of the annual Leaders in Hospitality Awards. The gala was not just an event but a showcase of our sector's incredible talent and dedication. Our winners, highlighted in this issue, have set benchmarks for excellence and innovation. Their achievements are not just personal victories but also collective aspirations that uplift the sector as a whole. They are a testament to the limitless possibilities that emerge when talent meets opportunity. Here's to the month of May and all the adventure that awaits.

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

Seymone Leigh Moodley seymonemoodley

MARRIOTT INTERNATIONAL AND AL QIMMAH HOSPITALITY

SIGN AGREEMENT TO OPEN A JW MARRIOTT HOTEL IN JEDDAH

Marriott International, Inc. and Al Qimmah Hospitality (a subsidiary of BinDawood Trading) announced the signing of an agreement to introduce the JW Marriott brand in Jeddah. Situated on the Jeddah Corniche, JW Marriott Hotel Jeddah is anticipated to be a haven for travellers who seek a luxury escape to the waterfront destination, paired with exceptional service and holistic wellbeing experiences.

MINOR HOTELS AND THE CAVALEROS GROUP SIGN HOTEL AGREEMENT TO DEBUT SOUTH

AFRICA’S FIRST NH COLLECTION

Minor Hotels, an international hotel owner, operator and investor with more than 540 hotels in 56 countries in Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and the Americas, is pleased to announce the signing of a strategic partnership with The Cavaleros Group to manage a hotel in Johannesburg, South Africa. The signing represents the upcoming debut of Minor Hotels’ NH Collection brand on the African continent.

Hyatt announces the opening of Grand Hyatt Barcelona, the first urban Grand Hyatt hotel in Spain, located in one of the most visited cities in the world. Marking the fifth Grand Hyatt hotel operating in Europe, this

expansion also reflects Hyatt’s accelerated brand growth in Spain. Hyatt offers the fourthlargest hospitality portfolio in Spain by room count, spanning eight different brands and 50 properties in the country.

EUROPEAN DEBUT

Fairfield by Marriott, part of Marriott Bonvoy’s global portfolio of over 30 extraordinary hotel brands, announces its debut in Europe with the opening of Fairfield by Marriott Copenhagen Nordhavn. Situated in Copenhagen’s vibrant North Harbour district, the opening marks a momentous milestone for the trusted brand and its continued global growth. Fairfield by Marriott is the second largest brand within Marriott Bonvoy’s global portfolio with a footprint of over 1,290 open hotels and a healthy pipeline of over 450 properties globally, including 17 additional hotels predicted to open across Europe and the Middle East.

FAIRFIELD BY MARRIOTT BRINGS THE BEAUTY OF SIMPLICITY TO COPENHAGEN FOR ITS

GRAND HYATT BARCELONA OFFICIALLY OPENS ITS DOORS

ACCOR SPEARHEADS HOSPITALITY EXPANSION THROUGHOUT SAUDI ARABIA

As the largest hotel operator in Saudi Arabia, Accor is spearheading a strategic transformation of the country’s tourism sector, marking a new era of hospitality in the Kingdom.

In addition to bolstering its presence, the world-leading hospitality group recently launched Accor One Living, providing dedicated expertise around mixed use and branded residential development, and sees great opportunity with the designdriven TRIBE brand and the introduction of one-of-a-kind hotels under its Handwritten Collection brand to the Saudi market, presenting new and exciting opportunities for growth.

ONE&ONLY RESORTS

APPOINTS RAHUL SHARMA AS GENERAL MANAGER FOR ONE&ONLY THE PALM IN DUBAI

One&Only Resorts has appointed hospitality veteran Rahul Sharma as the new General Manager of One&Only The Palm in Dubai. In his new role, Rahul will be responsible for overseeing all aspects of the ultra-luxury resort’s operations, leading the resort team to ensure the delivery of exceptional guest experiences.

RED SEA GLOBAL AND WARNER BROS DISCOVERY UNITE ON RED SEA CORAL DOCUMENTARY

Red Sea Global (RSG), the developer behind regenerative tourism destinations The Red Sea and AMAALA, has announced a collaboration with leading global media and entertainment company Warner Bros. Discovery on a documentary film that sheds light on the vital importance of combating the impact of climate change on coral reefs.

Beneath the Surface: The Fight for Corals, aired on Discovery linear on Earth Day (22 April 2024) and revealed how RSG is putting environmental stewardship and regeneration at the heart of responsible development.

WYNDHAM ACHIEVED MILESTONE GROWTH ACROSS EUROPE, MIDDLE EAST, EURASIA, AND AFRICA IN 2023

Wyndham Hotels & Resorts, the world’s largest hotel franchising company with 25 brands and approximately 9,200 hotels, continues to make impressive gains across Europe, Middle East, Eurasia and Africa, unveiling today full-year results for the region for 2023. Among the highlights: the Company introduced 9 brands into new countries, signed 107 franchise agreements, opened 87 hotels, and added 9,500 rooms.

RECORD-BREAKING in Dubai RAINFALL

REFLECTING ON THE AFTERMATH WITH HOSPITALITY PROFESSIONALS

BY SEYMONE MOODLEY

It’s been weeks since the UAE experienced the largest rainfall in 75 years. The downpour hit numerous regions across the country, causing severe flooding and impacting everything from schools, businesses, and airports. Today, the damage done has been cleared, major roads are now open, flights have resumed, and it’s back to business. Not many countries would have been able to recover from the aftermath of a storm like this, let alone get through it the way the UAE has. “The

UAE has shown what a focused and joined-up effort can achieve, and the swift recovery led by the authorities’ response was augmented by a strong personal response from people throughout the country.” (WAM)

We reached out to a few hospitality professionals for their firsthand accounts of the storm’s impact on their respective hotels during the 24 hours.

James Hewitson General Manager, Anantara The Palm Dubai

“During the severe storm, our outdoor areas experienced heavy rainfall and minor flooding in the lobby. This storm was said to be the most intense of its kind since 1947. Our engineering and housekeeping teams were quick to manage the water ingress, ensuring a safe and comfortable environment for both our guests and team members alike. We also welcomed several walk-in guests looking for a secure place to stay during the event.”

James added, “The main damages were confined to stray branches and palm fronds scattered around the lagoons. Our team acted swiftly to clear debris from public areas and pools, protecting our key assets and maintaining the beauty and functionality of our resort.”

In the hotel, guests were very understanding and took refuge in the lobby and our Crescendo dining restaurant.

They remained composed and cooperative, appreciating our efforts to ensure their comfort and safety during the storm. It’s worth noting that all our restaurants operated as normal throughout the day, providing a sense of continuity and normalcy despite the severe weather, said James.

James ensured the safety of guests through personal outreach by villa hosts and active front office and security teams. Buggies and team members equipped with umbrellas were ready to assist guests in navigating the resort safely during the storm. Additionally, they kept the staff canteen open from the afternoon, providing food and sustenance for the team in a safe place until buses arrived, relocating staff to their accommodations safely.

According to James, the biggest takeaway was the resilience

“THE MAIN DAMAGES WERE CONFINED TO STRAY BRANCHES AND PALM FRONDS SCATTERED AROUND THE LAGOONS. OUR TEAM ACTED SWIFTLY TO CLEAR DEBRIS FROM PUBLIC AREAS AND POOLS, PROTECTING OUR KEY ASSETS AND MAINTAINING THE BEAUTY AND FUNCTIONALITY OF OUR RESORT.”

and teamwork displayed by the staff. “This experience has reinforced the importance of preparation and the ability to adapt quickly to unexpected situations, always ensuring guest safety and comfort. In retrospect, enhancing our pre-storm checks and communication protocols could further streamline our response. We will focus on even quicker deployment of preventative measures to minimise disruptions in the future.” He adds.

We asked James what measures could be taken to reduce future damage, and he had

this to say, “we plan to enhance our existing emergency protocols by adding further practical solutions, including covers for our guest buggies, providing extra umbrellas, and strategically placing sandbags to prevent water from seeping underneath doors. These steps will bolster our readiness for future storms, building on the robust emergency procedures we already have. Additionally, we will continue our regular training sessions to ensure our staff are thoroughly prepared to manage any such events effectively.”

Nawfal Abdullah Saleh Mbamba Marketing and Communications Manager at Anantara

The Palm Dubai Resort was one of the remarkable team members James was referring to, on his way home he was trapped in the storm overnight. He kept us all in the loop by posting videos and photos online until he made it home safely the next day. This is his recollection of his journey home in the storm.

“My recent encounter with a storm turned into quite the adventure, and it’s a tale that’s both harrowing and unforgettable. Leaving Anantara The Palm Dubai Resort around 4.00 pm, the lobby was already feeling the brunt of the storm. On a whim, I stopped at Nakheel Mall and Waitrose to grab a few bites—a decision that proved quite unfortunate as I soon found myself gridlocked on Mohammed Bin Zayed E 311 Highway for 9 droning hours. The road was closed due to severe flooding, and heavy rain with water reaching torso depths, and vehicles, even large ones, stuck or overturned by fierce winds.

Trapped on the highway, I attempted to find refuge in hotels located at the nearest point at the time Motor City, but every hotel was at capacity and was said to be for the duration of the storm, leaving me completely stranded without a room and pretty much at the mercy of the hotel front office team. In desperation, I refuelled at a nearby petrol station and sought an alternate route home.

However, flash floods and safety cones blocked the entrance to my neighbourhood. With no way in, my only option was to sleep in my car under a highway bridge. As dawn broke and the weather eased slightly, I managed to drive near a family relative’s home despite the thigh-high water levels. Dressed in yesterday’s smart casual and blazer, I waded through the floodwaters until they could rescue me with their 4×4. It was an ordeal I’ll never forget, highlighting the unpredictability of nature and making me deeply appreciative of safety and shelter.”

Alfio Bernardini General Manager, Grand Plaza Movenpick Media City, Dubai

“We were wellprepared for the forecasted rainfall, maintaining calm and organised operations throughout the hotel during the storm. Guests felt secure

despite heavy rainfall, maintaining a sense of normalcy and safety throughout the property. The hotel experienced minimal damage, primarily managing water overflow from outside as anticipated. Our infrastructure held up exceptionally well, with minimal internal leakages.”

Alfio went on to say that guests were initially taken aback by the intensity of the storm, which was unusual for Dubai. However, they quickly grew to appreciate the level of care and professionalism displayed by our team. They were impressed with the hotel’s effective management of the situation, noting no disruption in service.

“Prioritising the safety of everyone on the premises, we mobilised all operational and technical departments. Security measures were intensified, and department heads were on-site to lead their teams effectively. Recognising that our employees are as much a part of our hotel as our guests, we ensured that everyone, including our full-time and outsourced team members, had accommodations in the hotel to stay safe and rested. We provided essential and personal amenities ensuring they too are cared for and comfortable.” He adds.

Alfio recognised that, the storm highlighted the strength of his team’s unity and perseverance. “Across departments, there was a clear sense of solidarity and an innate commitment to hospitality. Our staff displayed an admirable dedication to duty, swiftly adapting to the demands of the situation with a spirit of volunteerism and a passion for service that went above and beyond expectations.”

Karim Shawky

Director of Operations at Grand Plaza Movenpick Media City, Dubai added, “the recent events showed the broader spirit of community within the hotel. For instance, mobility issues during the storm were challenging, but the cooperative and understanding nature of our guests helped maintain a supportive environment. Notably, our hospitality extends beyond our guests; a few individuals seeking refuge from the storms were provided with immediate assistance. They were brought to our spa to freshen up, we washed and dried their clothes, and ensured they had transportation to their hotel just in time to catch their flight the next day.”

After the storm, Dubai International Airport announced that they had limited transportation options and that recovery would take some time. Emirates president Sir Tim Clark shared an open letter to all customers stating that, “this week has been one of the toughest for Emirates operationally”. The airlines had no choice but to cancel almost 400 flights and delay many more with two clear priorities: “Look after our customers who have been impacted by the disruption and get our operations back on schedule”. The letter went on to say that “over 100 employee volunteers were sent to look after disrupted customers at Dubai Airport departures and in the transit area, prioritising medical cases, the elderly and other vulnerable travellers.

“To date, over 12,000 hotel rooms were secured to accommodate disrupted customers in Dubai, 250,000 meal vouchers have been issued, and more quantities of drinking water, blankets, and other amenities. Behind the scenes, it was all hands-on deck for thousands more employees across the organisation to get our operations back on track.” By Saturday 20 April, regular flight schedules were restored, stranded airport transit passengers were rebooked and on their way to their destinations, and 30,000 pieces of left-behind baggage was delivered. “We know our response has been far from perfect,” said Clark.

“We take our commitment to our customers very seriously, and we have taken learnings from the last few days to make things right and improve our processes.” Clark ends the letter with this, “Finally, and once again, I want to offer, on behalf of myself, and all the teams across Emirates, our apologies to each and every customer affected by this disruption. We will continue to work hard to live up to your expectations, and to our Fly Better brand promise.”

The heavy rainfall that soaked the country last week has been called a historic weather event because it will be remembered for a long time to come. People will hopefully take weather warnings more seriously and avoid unnecessary excursions; non-essential operations would do well to close when extreme weather poses risks, and people’s kindness and communal spirit will only grow stronger under such exceptional leadership.

A FEAST EYES and the SENSES for the

FIYA at Keturah Reserve provides diners with a unique experience in Dubai; surrounded by nature and open fires from the kitchen, it is an elemental experience. Head Chef Gonzalo Platero is responsible for the flavours that blend nature's bounty with culinary expertise to create a great dining experience. At FIYA, dining transcends sustenance; it becomes a journey of the senses.

The ethos of FIYA revolves around fire, symbolising transformation, energy, and warmth. This primal force serves as the foundation of the restaurant's culinary philosophy. From the crackling flames of the live fire, grill dishes are paired with a distinctive smoky flavour, a testament to the relationship between fire and food.

In a recent interview, Chef Gonzalo Platero shared insights into the inspiration behind FIYA and the culinary journey

A FEAST FOR THE EYES AND THE SENSES

it offers to its guests. "FIYA is more than just a restaurant; it's a sensory experience," he explains. "We wanted to create a space where diners could immerse themselves in nature while enjoying exceptional cuisine crafted over an open flame."

Indeed, FIYA is a testament to Chef Gonzalo's commitment to culinary innovation and his reverence for the natural world. Each dish on the menu is a carefully curated masterpiece, showcasing the freshest seasonal ingredients sourced locally and prepared with precision and care.

As guests enter FIYA, they are enveloped in tranquillity and serenity, surrounded by lush greenery and the gentle rustle of leaves. The restaurant's open-air design allows diners to dine under the stars, connecting with nature in an intimate and immersive way.

"The beauty of FIYA lies in its ability to unite people," says Chef Gonzalo. Here, diners from all walks of life can come together to share a meal, connect with nature, and forge lasting memories." Indeed, FIYA has become a culinary melting pot, where diverse cultures converge, and friendships are forged over shared plates and experiences.

At the heart of FIYA's menu is a celebration of the elemental power of fire. Each dish tells a story of transfor-

mation and flavour, from succulent grilled meats to charred vegetables and smoky seafood. "We believe in letting the ingredients speak for themselves," explains Chef Gonzalo. "By cooking over an open flame, we can coax out the natural fla-

vours of the ingredients, resulting in simple yet sublime dishes."

As guests savour each bite, they are transported on a culinary journey that delights the palate and nourishes the soul. From the first taste to the last, every dish at FIYA is a testament to Chef Gonzalo's culinary skills and his dedication to creating unforgettable dining experiences.

The Partnership

My partnership with Hattem began on Instagram, where I followed his page. When I learned that he would be participating in 'Churrascada,' Brazil's most important barbecue festival, I reached out to him. We met at the festival, and I was immediately impressed by his talents and background. Hattem then shared with me an opportunity in Dubai that involved himself and Tamer Elkhayat. Intrigued by the concept and the challenge of opening FIYA with both Hattem and Tamer, I decided to move to Dubai, and the concept became a reality in October 2022.

CHEF GONZALO PLATERO, Head Chef at FIYA at Keturah Reserve

Why Dubai?

Dubai is a land of opportunities, especially in the F&B sector, which is constantly growing. I appreciate the dynamic environment here, where I have the chance to expand my skills and knowledge while working with top-quality ingredients and experiencing diverse cultures. Although FIYA will be closing for the season at the end of April, I'm excited about several upcoming projects that I'll be unveiling soon. Despite the excitement of new ventures, there's always a part of me that misses my roots. What I miss most about home are the simple yet cherished moments spent with family and friends, especially our weekly Asado gatherings. Every Sunday, we come together to enjoy delicious food, share stories, and strengthen our bonds. These gatherings are a reminder of the warmth and connection that home represents to me.

Cultural Elements

In Brazil and Argentina, we're accustomed to working with both prime cuts and secondary cuts of meat, such as flap steak, skirt steak, and picanha. We utilise as many cuts as possible to avoid waste, respecting the farmer, the animal, and the supply

chain. While secondary cuts aren't common in Dubai, I'm proud to say that we serve them at FIYA at Keturah Reserve.

Additionally, one sauce that I can't work without is chimichurri, which reminds me of Argentina. I love its regional variations. At FIYA, we've incorporated dishes like shrimp served with moqueca sauce and farofa, inspired by Northern Brazilian flavours. Our dessert menu features traditional Middle Eastern treats like muhallabia but with a Brazilian twist—vibrant tropical fruits that add a bold flavour profile to these classic recipes.

Open-Fire Cooking

My approach to open-fire cooking is to use and display as many fire techniques as possible, creating a feast for both the eyes and the senses. At FIYA, we employ techniques like grilling, lamb asador on the cross, a cage with hanging items, vegetable rescoldo, plancha, a wood oven, and more. I enjoy interacting with curious guests who visit the kitchen to ask about our techniques, share their cultural experiences with fire, or simply take pictures of the action.

In Dubai, there are open-fire restaurants, but none quite like FIYA at Keturah Reserve, with its outdoor cooking space and connection with nature. I believe people may be more inspired to explore openfire cuisine because it's not just a way of cooking or eating; it's an experience. It brings people, communities, and cultures together. Ultimately, as humans, we're always finding ways to connect with each other and experience together, and this can be found within the journey of open-fire cuisine.

Cooking with fire was once considered rustic, lacking finesse. However, recently, you can find more restaurants considered 'Fine Dining' using fire techniques, and some even cook only with wood and/or charcoal. I believe this trend will evolve even further over the next ten years.

Must-Try Dishes

The menu at FIYA at Keturah Reserve is curated around the element of fire and pays homage to recipes and flavours inspired by the team's travels around the world, especially from Latin America. One of the must-try dishes I recommend is the Wood Oven Roasted Cauliflower with Tahina Sauce and Chipotle. Its rich, smoky flavour is achieved by hanging the cauliflower over the fire, complementing the spices, along with its crispy exterior and tender interior. Another dish I highly recommend is the FIYA Double Smash Picanha

Burger, which is not commonly seen in Dubai due to the cut of meat. We've received many comments from guests suggesting that this burger is the best in Dubai (and personally, I agree). Additionally, any of the steaks are must-haves— especially the Argentinian Picanha Steak, Grass Fed finished with 150 days Grain Fed. For those with a sweet tooth, I highly recommend the Dulce De Leche Flan, a dish inspired by my childhood.

Challenges of Open-Fire Cooking

Cooking over an open flame presents its own set of hurdles, especially in areas prone to unpredictable weather. Despite having the best supplies and ingredients, factors like

the elements remain beyond our control. In the UAE, coping with the heat, winds, and occasional rain has posed its trials. Adaptability becomes key; mastering live-fire cooking requires

the ability to continuously adapt to maintain quality over fluctuating conditions. This is what excites me most about open-fire cooking and drives my passion for this kind of cuisine.

IN BRAZIL AND ARGENTINA, WE'RE

ACCUSTOMED TO

WORKING WITH BOTH PRIME CUTS AND SECONDARY CUTS OF MEAT, SUCH AS FLAP STEAK, SKIRT STEAK, AND PICANHA.

A Master of the Flames

Open-flame cooking is something I have grown up with and always loved. I have a huge passion for fire and the outdoors, and I am always continuing to learn. I have a drive that encourages me to continue exploring and experimenting with techniques and flavours from different cultures. Open-fire isn't just a way of cooking; it is an immersive experience, and I love that I get to share the journey with many people.

What I love most about open-fire cooking is that it connects me with nature. The birds singing during service, a sudden cold breeze near the fire, the stunning sunsets—all of this is very energising and makes me happy. Working outdoors forces you to adapt to new challenges, and every day is a new reality, which makes it exciting for me. I am proud to see what we achieved with FIYA at Keturah Reserve and will enjoy the rest of the season with the team.

OF INFLUENCE LEVERAGING THE POWER

BY ZAINAB JIMOH, SENIOR ACCOUNT EXECUTIVE AT ATTELINE

Diving into the wild west of social media, where trends evolve at the speed of a double tap and attention spans are as fleeting as a 15-second TikTok video, brands are on a quest for the ‘secret sauce’ to stand out from their peers and connect with their target audience. En-

ter influencer marketing. It harnesses the credibility and reach of influential individuals on social media platforms, proving to be a game-changer for brands looking to enhance their online presence and engage with consumers on a more personal level. Influencer

marketing also provides excellent value in terms of measurability. Brands can easily track the success of their campaigns in real time by utilising data analytics tools, allowing them to monitor key metrics such as engagement rates, impressions, and conversion rates. Due to this, more businesses are beginning to take influencer marketing seriously. According to Meltwater’s 2024 Marketing Trends, 25% of companies plan to increase their influencer marketing budget in 2024.

At its core, influencer marketing relies on the power of trust and authenticity. Consumers, bombarded by traditional advertisements, often seek genuine

connections and recommendations. One popular form of influencer marketing is through social media platforms like TikTok, Instagram, and YouTube, where brands work with influencers to promote their products or services to their followers. These collaborations can range from sponsored posts to product reviews and giveaways, including brand ambassadorships, launch events, gathering user-generated content, and many more collaborative opportunities.

Regardless of the tactical approach, brands must choose suitable influencers who align with their values, goals, and target audience by researching the influencer's past collaborations, engagement rate, and overall brand image.

Influencer marketing can be particularly impactful in hospitality. Consider the case of luxury hotels partnering with travel influencers. Influencers showcase these establishments' luxury and unique experiences through visually stunning content, captivating their followers and inspiring wanderlust. Additionally, hospitality brands collaborate with other industries, such as beauty and fashion, to create integrated campaigns that appeal to a broader demographic. This type of collaboration elevates the hotel's brand image and entices potential guests to choose their venue for an unforgettable stay.

One significant example is Abu Dhabi Edition, a 5-star luxury hotel in Al Bateen, Abu Dhabi. The brand works with renowned chefs to create a bespoke menu and collaborates with luxury influencers to showcase the culinary creation, behind-the-scenes glimpses, and exclusive dining experiences. This strategy attracts luxury-seeking guests and positions the hotel as a must-visit destination for gastronomic delights. This strategy has increased brand awareness and helped build a community that appreciates luxury and quality.

Another brand that has successfully leveraged influencer marketing is FORM Hotel Dubai. This brand collaborates with luxury and lifestyle influencers to showcase its unique architecture, design, and hospitality offerings. This strategy has increased the brand's visibility amongst its target audiences.

Moving on to cross-collaboration of hotels and other industries, one recent collaboration between Tarte & Bora Bora Resort took the beauty and hospitality industries by storm. Tarte, a famous cosmetics brand, partnered with Bora Bora Resort for its “Welcome to Trippin’ With Tarte” campaign, citing Tarte’s first creator trip. They sponsored 30 social media influencers to Bora Bora. The trip consisted of flights on private jets for influencers and their plus ones, a four-night stay at the Four Seasons Resort Bora Bora and rooms filled with gifts upon arrival. The influencers got exclusive access to new launches of Tarte products and exposure to core brand items. The results were staggering, with the collaboration generating a lot of buzz across various social media platforms, including TikTok and Instagram, as well as online publications such as Forbes and Rolling Stone. The partnership increased brand awareness for both Tarte and Bora Bora Resort, leaving everyone wondering what other ground-breaking collaborations we can expect.

Beyond hospitality, beauty, and fashion brands such as Pandora, Mermade Hair, Rare Beauty, E.L.F (Eyes, Lips, Face), and Beauty of Joseon use a range of beauty creators, from nano to macro influencers, to promote their products. On the other hand, brands like Skims rely on celebrity

ZAINAB JIMOH, Senior Account Executive, Atteline

and macro influencers. In contrast, Leem, The Giving Movement, and Cider use a mix of nano to mega influencers to promote their clothing and accessories. These brands have successfully leveraged social media influencers' power to promote their brands and reach a wider audience.

Non-profit organisations have also leveraged influencer marketing to raise awareness for social causes. For instance, COP28 UAE partnered with popular influencers like Khalid Al Ameri, Jessica Kahawaty, and others passionate about environmental conservation. These influencers shared informative content about climate change and sustainability on their platforms, reaching a wider audience and inspiring their followers to support the cause.

As we continue to explore different brand successes with influencer marketing, it's evident that this strategy goes beyond industry boundaries. By strategically leveraging influencers, hospitality, beauty, and fashion brands can elevate their online presence, attract new patrons, and cultivate lasting relationships in an industry driven by experiences and connections. However, it's important to note that influencer marketing is not a one-size-fits-all solution. Brands need to take a strategic approach and tailor their approach based on their objectives/goals, target audience, and budget. LEVERAGING

A GLIMPSE OF EXCELLENCE

ANNOUNCING THE WINNERS OF THE LEADERS IN HOSPITALITY AWARDS 2024

Intro: Introducing the distinguished winners of the highly coveted Leaders in Hospitality Awards, a glittering event that took place on the 30th of April at the Hilton Habtoor City Hotel. With excitement and anticipation, industry professionals gathered to celebrate the remarkable achievements and dedication within the hospitality realm.

SERVICED APARTMENTS OF THE YEAR

RADISSON RED DUBAI SILICON

LEADING

BEACH CLUB

SUMMERSALT BEACH CLUB

MID-MARKET HOTEL OF THE YEAR

ROVE CITY WALK

HIGHLY COMMENDED

MILLENNIUM PLACE BARSHA HEIGHTS

HOTEL SPA OF THE YEAR

TALISE OTTOMAN SPA | JUMEIRAH ZABEEL SARAY

HIGHLY COMMENDED

PAUSE SPA PARAMOUNT MIDTOWN

CSR INITIATIVE OF THE YEAR

HOLIDAY INN & SUITES DUBAI SCIENCE PARK

HIGHLY COMMENDED

AVANI+ PALM VIEW DUBAI HOTEL & SUITES

HOTEL RESTAURANT OF THE YEAR

VARQ | TAJ EXOTICA RESORT & SPA

HOSPITALITY APP OF THE YEAR

RADISSON HOTEL GROUP

INNOVATION OF THE YEAR

HIGHLY COMMENDED

VERO ITALIAN HILTON DUBAI JUMEIRAH

ZENON DUBAI

HOSPITALITY

HIGHLY COMMENDED

ZENON DUBAI

LOBBY OF THE YEAR

SHANGRI-LA DUBAI

HOTEL WITH THE BEST VIEW

JUMEIRAH EMIRATES TOWERS

FAMILY-FRIENDLY HOTEL OF THE YEAR

LEGOLAND HOTEL DUBAI

HIGHLY COMMENDED

RIXOS

BAB AL BAHR

LEADING BUSINESS HOTEL

RADISSON BLU RIYADH CONVENTION & EXHIBITION CENTER

HIGHLY COMMENDED

PULLMAN DUBAI DOWNTOWN

BEST HOTEL INTERIOR DESIGN

SIGNATURE COLLECTION | SOFITEL DUBAI, THE PALM

RESORT OF THE YEAR

RIXOS PREMIUM SAADIYAT ISLAND

LEADING HOTEL NIGHTLIFE VENUE

HIGHLY COMMENDED

URBAN BAR KITCHEN MOVENPICK

JUMEIRAH LAKES TOWERS

AMELIA DUBAI

LEADING HOTEL F&B OUTLET

NUSKA BEACH | JUMEIRAH BEACH HOTEL

HOSPITALITY TEAM OF THE YEAR

TAJ EXOTICA RESORT & SPA

LEADING LUXURY HOTEL

LEADING NEW HOTEL

FAIRMONT THE PALM

ANANTARA MINA AL ARAB RAS AL KHAIMAH RESORT

HOTEL TEAM OF THE YEAR

JUMEIRAH EMIRATES TOWERS

HIGHLY COMMENDED

RIXOS MARINA ABU DHABI

LEADING HOTEL GROUP

RIXOS HOTELS GULF

CONCIERGE OF THE YEAR

MIKE GETACHEW | RADISSON BLU HOTEL, DUBAI

JUNE 10TH , 2024 | HILTON AL HABTOOR CITY

NOMINATION DEADLINE: MAY 22ND, 2024

FOR NOMINATION OPPORTUNITIES

AJ SINAMBAN

+971 4 420 0506

aj@bncpublishing.net

FOR EDITORIAL OPPORTUNITIES

SEYMONE L MOODLEY

+971 4 4200506

seymone@bncpublishing.net

MARKETING TEAM OF THE YEAR

WALDORF ASTORIA DIFC

HIGHLY COMMENDED

RIXOS HOTELS GULF

EXECUTIVE HOUSEKEEPER OF THE YEAR

HESHAM RIZK | CONRAD DUBAI

PROCUREMENT MANAGER OF THE YEAR

MADHU SHETTY | PARAMOUNT HOTEL DUBAI

IT MANAGER OF THE YEAR

MOHAMED EZZ | HOLIDAY INN & SUITES DUBAI SCIENCE PARK

HOSPITALITY EXECUTIVE OF THE YEAR

JERWIN EBORA | ISHRAQ HOSPITALITY

FRONT DESK EXCELLENCE AWARD

MOUSTAFA MAGDY | HOLIDAY INN EXPRESS DUBAI INTERNET CITY

F&B MANAGER OF THE YEAR

GISELLE CALDERON | JUMEIRAH HOTELS & RESORTS

HOSPITALITY MARKETER OF THE YEAR

PRAMUKSHI KARIYAWASAM | SHANGRI-LA DUBAI

PR PERSON OF THE YEAR

MELISHA MAHADOO | DESTINATION MINA SEYAHI

LEADERSHIP EXCELLENCE AWARD

RODOLPHE PIALAT | JUMEIRAH HOTELS

OPERATIONS MANAGER OF THE YEAR

GISELE CLARK | HILTON DUBAI THE WALK

RISING STAR OF THE INDUSTRY

COMMERCIAL MANAGER OF THE YEAR

TÜNDE NAGY | SOFITEL DUBAI, THE PALM

MOHAMAD MAJD | JUMERIAH ZABEEL SARAY

HOTEL CHEF OF THE YEAR

KEVIN ROEHRIG | JUMEIRAH MINA A’SALAM

LEADING HOSPITALITY ENTREPRENEUR

DENNIS MCGETTIGAN | VOCO BONNINGTON DUBAI

GENERAL MANAGER OF THE YEAR

KIRTI ANCHAN | JUMEIRAH EMIRATES TOWERS

LEADING HOSPITALITY HEAVYWEIGHT

ANTONIO GONZALEZ | SUNSET HOSPITALITY GROUP

(AWARD RECEIVED ON BEHALF OF ANTONIO GONZALEZ)

SAUDI-MADE

A LOOK AT TAKARA HOSPITALITY GROUP’S CONTRIBUTION TO THE KINGDOM'S F&B SECTOR

Ahmed Alajmi, Chairman & CEO of Takara Group Hospitality, has always been driven by a passion for quality food and hospitality. Growing up in a family that cherished homemade meals made from locally sourced ingredients, Ahmed developed a deep appreciation for culinary excellence from an early age. One dish that particularly stood out to him was his mother's Molokhia, a traditional Middle Eastern stew that he could never get enough of.

Despite his background in aeronautical engineering, focusing on aerodynamics and commercial aircraft engines, Ahmed's love for food and travel led him to explore the world's culinary scene. During his studies, he had the opportunity to live in cities like New York, London, and Paris, where he immersed himself in diverse culinary experiences.

Upon returning to Saudi Arabia, Ahmed noticed the lack of high-end dining options in his home country, especially compared to neighboring Bahrain, just a short drive away. Determined to fill this gap in the market, Ahmed and his team took a bold leap of faith and decided to venture into the food and beverage industry.

In 2019, they opened TAKARA, the first Japanese restaurant of its kind in the region, in Khobar. Despite the initial challenges and risks, Ahmed was committed to bringing his fellow Saudis the best possible dining experience. He recruited top talent worldwide and sought to learn from their expertise while introducing them to the local market.

TAKARA quickly gained popularity, boasting a daily occupancy rate of 80% and an impressive staff retention rate of 90%. Ahmed's dedication to quality, innovation, and customer satisfaction has set a new standard for hospitality in Saudi Arabia. Through his leadership, Takara Group Hospitality continues to thrive, offering patrons an unforgettable culinary journey inspired by the rich traditions of Japanese cuisine. We caught up with Ahmed after their successful night at the Leaders in Hospitality KSA Awards this year to learn more about TAKARA's journey under his leadership.

The restaurant scene in Saudi today Opening new restaurants in saturated areas may not be successful if the concept is similar to what is already available. Many restaurants advertise that they have a "Michelin Chef," but this is not a guarantee for success, as many people in Saudi Arabia are unfamiliar with the Michelin Guide or other international restaurant awards.

A Michelin-starred chef does not exist. The Guide gives the star to the establishment, not to the Chef, and if the Chef leaves the restaurant, the establishment retains the Michelin recognition from that year. It can

AHMED

ALAJMI, Chairman & CEO, Takara Group Hospitality

Many people suggested that we should add certain things, hire staff of a specific nationality, or use a particular promotion that worked in a specific place. However, we believed otherwise, and we were right.

keep it through hard work and consistency the following year if it continues in the same line as any other Chef.

Educating customers to like a specific cuisine may also be unsuccessful. Instead, restaurants should create unique concepts that appeal to the local market. Riyadh is already saturated with franchised restaurants that may not succeed just because they are "known." Creating a unique concept that can stand out in a crowded market is essential.

More options are needed in Saudi Arabia's hospitality sector because people tend to focus only on major cities like Riyadh, Jeddah, and Dammam. However, many other places in the country have yet to be discovered. It is important to remember that Saudi Arabia is a vast country with an area of 2.15 million square kilometres (compared to the UAE's 83,600 square kilometres). Many F&B companies in Saudi Arabia, such as THG, based in Khobar, are doing well. However, there is room for more companies to come in and compete, which is welcomed.

The success of megaprojects such as NEOM, Red Sea Global, ROSHN, Qiddiya, New Murabba, AlUla, the Jeddah Tower, The Rig, etc. is crucial for the Vision 2030 plan. Our Kingdom's rulers have shown that nothing is impossible. However, it is worth noting that the first stage of Bujairi, a giga-project located in Riyadh, has only a few of its more than 20 fine-dining restaurants producing income. With the opening of the next stages of Bujairi, the influx of people will decrease in the first stage. The same thing happened with City Walk in Dubai, where the second stage took away business from the first stage.

Takara Hospitality Group’s contribution to the Kingdom's F&B sector

Our company's focus is on staying true to its Saudi-made origins. Although bringing in outside brands and franchises may be tempting, creating concepts that cater to the local market and tastes is more important.

When we introduced Sold Out, we approached it from a marketing perspective. With over 18.8 million Saudis in the country, 63% of whom are under 30, we knew we had to cater to their interests in fashion, experiences, social media, and lifestyle. Many brands assume that opening an American fast food chain in Saudi Arabia will be successful because it has worked elsewhere, and Saudis like burgers. However, that is not the case, as many still need to understand the local taste.

Sold Out was successful because we knew our target audience and catered to their needs, resulting in a 300% daily occupancy rate.

Another example is Ziba, the first Persian food restaurant in the country. We took a bold step and gave it a Saudi touch, offering modern Persian cuisine. It was an instant success, expanding by 70 seats in three months and hiring 50% more staff.

THG's contribution to the sector teaches us that not everything imported is good. Saudi Arabia has much to offer, and we need to evaluate what the end customer needs before introducing anything new.

Challenges and opportunities

Hire the right staff. Some people claim that there is a problem with Saudisation and that it is tough to find qualified local staff. However, why should we stigmatise a particular nationality in this way? At THG, we believe in hiring people based on their attitude rather than just their knowledge or nationality. We have an intensive and highly successful training and onboarding plan in place. We always try to teach our employees instead of assuming they already know everything. We also provide our employees with real opportunities for growth. And above all, hire good senior staff. We have the best

senior staff at THG, and this is not just because I say so. They demonstrate it every day by leading their teams. They give their all to the company and do not limit themselves to earning big wages by “working in Saudi Arabia”. Believe in local products. At THG, we use almost 90% of local products. Saudi people are very patriotic and love their country. The local farmers and suppliers work hard to earn your trust, and they will help you in times of scarcity and provide you with loyalty that will last for years.

Always pay on time. Stick to what you agreed to and always pay on time. Tomorrow, you may be on the other side of the equation. At THG, we have never delayed a single receipt or salary payment.

Be fair with your staff; they are the ones pushing for you. Avoid compromising on contracts or secret clauses. Instead, make them stay with you because they trust the company. It's worth mentioning that it is a common misconception that employees in Saudi Arabia must pay large sums of money when leaving before finishing a contract. This is against Saudi labour law, no matter what the employment contract says. While there may be sanctions for unjustified resignation,

if an employee gives the regular one-month or two-month notice, these sanctions should not exceed 50% of one month's salary.

Most memorable milestones

We received an award from Hotel & Catering News Middle East, which recognised us as the "Leading Food and Beverage Group of the Year 2024 in Saudi Arabia."

We Quadrupled the value of THG between January 2023 and January 2024, taking into account tangible and intangible assets.

Advice for aspiring entrepreneurs

Believe in your concept. Do not try to imitate anyone, and do not add things to your menus just to add them.

TAKARA, Ziba, Sold Out, Sushi&Co, Hakuna Patata, SANTIAM, and other concepts were created by the minds managing THG.

Many people suggested that we should add certain things, hire staff of a specific nationality, or use a particular promotion that worked in a specific place. However, we believed otherwise, and we were right.

Takara Hospitality Group's future

We at THG are proud to have ongoing and mutually beneficial partnerships with all major players in the GCC. We are currently signing franchise deals for two unique brands that will be well-received in the market. Additionally, we will introduce a new Saudi-made brand with multiple locations and two online brands.

Our team is closely monitoring the market and has plans to expand our already successful brands and open new ones in all significant cities in the Middle East in the next 30 months. We aim to have at least 11 new locations by September 2026 while maintaining a structured and financially sound approach. Furthermore, we are interested in food manufacturing, as it will contribute to the region's future food security.

THE DIFFERENCE

AN EMOJI MAKES

BY

Much has been written over the years about the big impact of small gestures in our industry and the magic of customer service. Still, precisely because such gestures are usually very small, they are often forgotten. I thought about this when I entered a coffee shop on the way to a client

the other week. I use this coffee shop not because I like it but because it's conven-ient. I have been coming there once or twice a week for a couple of weeks, and while the cof-fee is fine, the service has consistently been lacklustre and uninspiring. It's not bad as such, but mediocre enough that i'd be checking it out if there were a more convenient alternative nearby. There's

mostly only one employee present, and although it's rarely busy, you often have to wait for them to finish random tasks, and there's never a smile. It has come to the point that I'm not even taking my headphones out anymore when I stop by the shop, which I usually consider rude in customers, but there's so little interaction here that I might as well leave them in. A week ago, I stopped by again to get my usual coffee, head-phones in and in a purely transactional mindset, but when I got my coffee, the lid of the take-away cup featured a little smiling emoji and the words "Have a great day." Both were hand-written. I looked up and saw that a barista I hadn't seen in the shop before smiled at me and thanked me for my business. I took my headphones out and thanked her, explaining that this had made my day, and the service I receive in the shop is somewhat second-rate. I left with my coffee and, later in the evening, actually left a Google review for the coffee shop, particu-larly mentioning the good experience I had earlier in the day.

In our industry, success is not just measured by the comfort of our rooms or the quality of our food but by how we make our guests feel. Often, the smallest gestures leave the most endur-ing impressions, turning a onetime guest into a loyal patron. Now, you can say that I would frequent that particular coffee shop anyway as there are no convenient alternatives, and you'd be right, but I would not recommend it.

Every interaction at our hotel, restaurant, and coffee shop is an opportunity to excel in cus-tomer service. A warm greeting, a thoughtful recommendation, or a quick response to a re-quest can significantly enhance a guest's experience. These moments might seem minor, but they are powerful tools that contribute to our guests' overall satisfaction – not just in a particular outlet or location, but often on a much higher level.

Consider the morning coffee rush in our café. When the baristas remember a regular's order or take a moment to ask how their day is going, they're doing more than just serving coffee; they are creating a personalised

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

experience. Similarly, in a restaurant, when servers pay attention to little details—like noticing when a guest prefers a particular table or recalling their favourite dish—these actions speak volumes about our commitment to service.

These small touches are a testament to our dedication. They signal to guests that we care about their experience and are attentive to their needs. Each positive interaction adds up, fos-tering a welcoming atmosphere that encourages guests to return.

Small touches do not fall from the sky, and people aren't born able to pay attention to them. Consistent

focus on small touches is a matter of creating the right culture of personalised ser-vice. It's about (sometimes cringy) role plays and training, empowering your staff, feedback and recognition, and setting clear examples. Many moons ago, I was behind a reception desk, and things were melting fast when a very large group arrived. Guests were getting upset while the regional director and the hotel's GM stood in the lobby watching the mayhem unfold. Who would eventually step up and lend me a hand by speaking to guests and helping to calm things down? The regional director. Not the GM. The gentleman

in question now has a posi-tion in the highest echelons of our industry, and people love to work with him. The GM? He's disappeared from the industry's radar.

As leaders, we must exemplify attention to detail and recognition so that small touches can generate ripples and grow into a wider, customer-centric culture. Sometimes, this starts with an emoji on a coffee cup or bringing a high chair for a child before the parents ask. By nurtur-ing such small details, we can grow a culture that notices and values personalised attention. We can make magic, one small gesture at a time.

In our industry, success is not just measured by the comfort of our rooms or the quality of our food but by how we make our guests feel.

HOLIDAY INN & SUITES DUBAI SCIENCE PARK THE SCIENCE BEHIND

Sayed Tayoun, the General Manager of Holiday Inn & Suites Dubai Science Park, leads a property that holds its own in the bustling hospitality scene of Dubai. In a recent interview, he shared insights into the unique features and amenities that define their hotel.

Establishing themselves as a "Green Hotel" in December 2022, Holiday Inn & Suites made a bold commitment to zero single-use plastics, a pledge they steadfastly uphold. Their in-house water bottling plant produces 1,500 bottles daily, significantly reducing reliance on single-use plastics. Offering a diverse range of rooms, including one-bedroom suites, junior suites, and standard rooms, the hotel caters to families, leisure travellers, and business staycations alike. Their Food & Beverage outlets, such as McGettigan's Dubai Science Park, renowned for their delicious offerings, have earned accolades like Favourite Pub Grub in Dubai. Additionally, versatile

event spaces cater to small meetings, conferences, social events, and weddings. With the brand's hallmark perks like Kids Stay and Eat Free, family vacations are made even more enjoyable.

The hotel's location in Dubai Science Park, Al Barsha South, profoundly influences its positioning and identity. Situated amidst leading research institutions, international schools, residences, and businesses, it appeals to a demographic valuing innovation and technology. Despite the challenge of balancing the needs of business and leisure travellers, Holiday Inn & Suites effectively caters to both segments. Strategically located between DXD and DWC airports, the hotel offers easy access to exhibition centres, attractions, and beaches within a 15-minute drive.

Holiday Inn & Suites primarily caters to business travellers, professionals, and academics from the GCC, Western Europe, and the Americas. Long-stay accommodations, featuring spacious one-

bedroom suites with kitchenettes, are ideal for families and extended stays. Popular Food & Beverage outlets attract residents, neighbouring offices, and schools.

Since its establishment, Holiday Inn & Suites Dubai Science Park has experienced consistent growth in occupancy rates and revenue. Leveraging its strategic location and IHG's brand strength, the hotel has surpassed market performance expectations.

While specific financial figures were not disclosed, the hotel managed to close the year profitably. This success is attributed to the team's dedication, exceptional performance, and brand recognition.

In the competitive Dubai hospitality scene, Holiday Inn & Suites maintains its edge through exceptional guest experiences, sustainability initiatives, community engagement, and digital marketing strategies. Innovation and community involvement are key to staying relevant.

The pre-opening phase posed challenges such as assembling a talented team, ensuring readiness aligned with safety standards, and catering to the unique needs of the target market. Looking ahead, the hotel anticipates capitalising on growth opportunities driven by the development of Dubai Science Park and the city's expanding sectors, positioning itself as a destination of choice for diverse clientele.

The hotel's commitment to sustainability goes beyond its "Green Hotel" status. It is ingrained in every aspect of its operations, from energy-efficient practices to waste reduction measures. By eliminating single-use plastics and implementing ecofriendly initiatives, Holiday Inn & Suites Dubai Science Park sets a precedent for environmentally responsible hospitality. In addition to its environmental efforts, the hotel prides itself on its diverse range of accommodations and amenities. From spacious suites equipped with kitchenettes to versatile event spaces suitable for any occasion, the hotel caters to the needs of every guest. Its Food & Beverage outlets, including the acclaimed McGettigan's Dubai Science Park, offer a delightful culinary experience that has earned the hotel numerous accolades.

The strategic location of Holiday Inn & Suites Dubai Science Park in Al Barsha South has been instrumental in shaping its identity. Situated amidst leading research institutions, international schools, and

businesses, the hotel attracts a discerning clientele seeking convenience and sophistication. Its proximity to major airports, exhibition centres, and tourist attractions makes it an ideal choice for both business and leisure travellers.

With a focus on personalised service and innovative offerings, Holiday Inn & Suites Dubai Science Park maintains its competitive edge in the dynamic Dubai hospitality scene. By engaging with the community, leveraging digital marketing strategies, and embracing sustainability, the hotel contin-

ues to exceed guest expectations and set new standards of excellence in hospitality. As the hotel looks towards the future, it remains committed to delivering exceptional guest experiences and driving sustainable growth. With ongoing development projects in Dubai Science Park and the city's expanding sectors, Holiday Inn & Suites Dubai Science Park is poised to capitalise on new opportunities and cement its position as a premier destination for travellers from around the world.

HOLIDAY INN & SUITES DUBAI SCIENCE PARK

SAYED TAYOUN, General Manager, Holiday Inn & Suites Dubai Science Park

THROUGH THESE CONCERTED EFFORTS, THE H DUBAI AND THRIFT FOR GOOD EXEMPLIFY HOW BUSINESSES CAN PLAY A PIVOTAL ROLE IN DRIVING SUSTAINABLE DEVELOPMENT AND UPLIFTING LIVES ACROSS THE GLOBE.

THE GIVING BOX

The H Dubai, a 5-star hotel in Dubai, has launched a collection box, called the "Giving Box," to gather used items from guests. This initiative stems from a collaboration with Thrift for Good, a thrift shop committed to supporting children globally and encouraging waste reduction. The H Dubai is focused on sustainable and socially responsible operations.

Thrift for Good operates two stores in Dubai, open daily, selling second-hand items to promote sustainability and aid underprivileged children. They are dedicated to zero waste, ensuring all donations are reused, repaired, or recycled.

Situated in the hotel's lobby, the Giving Box is a green, 2-meter cubic container with slots for dropping off items such as clothing, shoes, bags, books, and tech products, but not furniture or large appliances. The box collects items left behind by guests or donated by others, supporting a culture of reuse, and giving.

Items collected are sent to Thrift for Good, which uses the proceeds to support

the Kisoro Children’s Foundation in Uganda. This foundation focuses on building schools, funding scholarships, and other educational initiatives.

The introduction of the Giving Box aims to bolster the hotel's role in driving positive change through sustainable efforts.

What inspired this collaboration?

The collaboration between The H Dubai and Thrift for Good was inspired by a shared commitment to sustainability and social responsibility. The hotel recognises the urgent need to address environmental issues and promote equal opportunities for children globally. Thrift for Good's innovative recycling and charity initiatives, which transform preloved items into resources for children's projects, align perfectly with The H Dubai's vision to create a significant impact on both the environment and society.

How does the 'Giving Box' work?

The Giving Box in The H Dubai's lobby offers a convenient drop-off point for guests, team members, and tenants. Additionally, donors can scan a QR code to make financial contributions directly to the Dubai Autism Centre. This streamlined process is designed to encourage participation and support for both sustainability and charitable causes.

SOPHIE BLONDEL, GENERAL MANAGER, THE H DUBAI HOTEL

SOPHIE BLONDEL, General Manager, The H Dubai Hotel

BY FOSTERING A SENSE OF COMMUNITY AND COLLECTIVE RESPONSIBILITY, THE HOTEL INSPIRES STAKEHOLDERS TO ACTIVELY CONTRIBUTE TO MEANINGFUL CAUSES, HELPING TO CREATE A BETTER WORLD THROUGH THEIR SUPPORT.

What types of preloved items are being collected in the 'Giving Box'?

The Giving Box collects a variety of preloved items, including gently used clothing for men, women, and children, as well as accessories, bags, shoes, books, and tech items like video games, laptops, cell phones, and tablets. The objective is to responsibly rehome or recycle these items to reduce waste and support charitable efforts.

How does this initiative align with The H Dubai's commitment to sustainability and responsible practices?

This initiative perfectly complements The H Dubai's commitment to sustainability and responsible practices. The fashion industry currently produces an astonishing 150 billion garments each year. However, each piece of clothing has the potential for repurposing, upcycling, or recycling, which supports sustainable practices. Through our partnership with Thrift for Good, we promote the circular economy by advocating for the reuse and recycling of preloved items. This approach not only reduces waste but also benefits underprivileged children globally through generated profits. Additionally, hosting educational sessions, workshops, and related activities fosters sustainability and charitable values among guests and team members.

What strategies does The H Dubai have in place to promote and encourage participation in the 'Giving Box' initiative among guests and visitors?

To promote and encourage participation in the Giving Box initiative, The H Dubai utilises various strategies, including increasing visibility through signage and digital communications within the hotel, engaging guests via social media and newsletters, and organising events and workshops focused on sustainability and charitable giving. By fostering a sense of community and collective responsibility, the hotel inspires stakeholders to actively contribute to meaningful causes, helping to create a better world through their support.

JENNIFER SAULT, FOUNDER, THRIFT FOR GOOD

What measures are in place to ensure that The Giving Box items are handled and distributed ethically and responsibly?

At Thrift for Good, our mission is to rehome preloved items to reduce waste and raise money for children's charity projects. We sell all items in our stores and markets, donating 100% of the profits to the Gulf for Good projects, currently supporting the Kisoro Children's Foundation in Uganda.

To minimise expenses, we rely on volunteers to sort all contributions under the guidance of well-trained staff. We follow a zero-waste process where perfect items are sold in-store, imperfect ones are repaired/cleaned or sold at a discount in markets, and end-of-life textiles are recycled into carpets and furniture through our partnership with Kiswa.

We ensure ethical and responsible distribution of funds by selecting projects carefully. Although any organisation can apply for funding, we choose those that meet our strict reporting requirements, have a sustainable impact on their operations, and affect as many children as possible over the long term.

Can you share some insights into the expected impact on the communities, particularly regarding the support for education in Uganda for children in need?

Our approach does not involve inundating developing communities with preloved clothing, which could harm local economies and increase landfill waste. Instead, we focus on alleviating poverty by investing in community-uplifting projects.

Thrift for Good donates 100% of its profits to support children's charity projects. We believe that giving children a better start in life enables them to take care of their future families and provide better opportunities.

How will the proceeds from the collected items be utilised to support education in Uganda?

Our current focus is on the Kisoro Children's Foundation and the Ineza Children's School in Uganda. We are raising funds to build classrooms to reduce class sizes, provide computers and training for teachers to enhance lesson planning, and offer additional support, such as a small garden to feed children without food and solar panels to prevent electricity cuts. Our goal is to raise AED 450,000 for these initiatives, all aimed at significantly improving the quality of education at this school, which provides free education to impoverished children.

The collaboration between The H Dubai and Thrift for Good through the Giving Box initiative represents a thoughtful integration of sustainability and social responsibility. This partnership not only facilitates the ethical rehoming and recycling of preloved items but also channels vital support to impactful charity projects, particularly in education for underprivileged children in Uganda. By thoughtfully implementing measures to handle donations responsibly and transparently, the initiative promises not just to reduce waste but to foster substantial, positive change in the communities it touches. Through these concerted efforts, The H Dubai and Thrift for Good exemplify how businesses can play a pivotal role in driving sustainable development and uplifting lives across the globe.

JENNIFER SAULT, Founder, Thrift For Good

THE STORY OF

It was June 2021, and the world was navigating the complexities of a post-pandemic economy. Elkaso's goal was clear: to streamline operations, reduce waste, and champion sustainability in the food sector—a vision that would soon morph into the digital B2B food supply ordering platform known as KASO.

It began as a mere concept in the minds of a group of ambitious entrepreneurs who saw a gap in the market for a platform that could connect restaurants and food suppliers directly, thereby cutting costs, reducing waste, and ensuring a smoother supply chain. In just two months, their idea bore fruit as daily orders soared to over 100, reflecting the market's need. This early success helped them secure a whopping US$2.1 million in pre-seed capital. By October 2021, KASO had launched its marketplace, amassing an impressive base of 500 active consumers.

The success story of KASO caught the attention of Y Combinator, one of the most prestigious startup accelerators globally. Accepted into their 2022 batch, the team received not only funding but also invaluable mentorship and exposure. This recognition was a testament to their innovative approach, which solidified their credibility in the international tech community.

With fresh insights and resources, KASO expanded its operations into Saudi Arabia, where they launched a financial project that quickly turned into a massive success. This venture further established their presence in the region and underscored their effectiveness in transforming the B2B food supply chain.

Manar AlKassar, Co-founder, KASO

Ahmed Soliman, Co-founder, KASO

In February 2022, the change from Elkaso to KASO wasn't just in name but also a reaffirmation of their mission to reshape B2B food buying across the MENA region. KASO was more than a digital platform; it was a movement towards a more sustainable and efficient future in the food industry. We spoke with Co-founders Manar AlKassar and Ahmed Soliman to learn more about the story of KASO.

Finding and filling the gap

> KASO was founded on the realisation that, while digitalisation was rapidly transforming the B2C segment of the F&B industry, the B2B market, particularly in food supply management, was significantly lagging. Co-founders Manar AlKassar and Ahmed Soliman identified two major pain points: cumbersome procurement processes and extensive food waste. KASO was created to bridge this digital gap and promote sustainability by streamlining the supply chain, reducing food waste, and facilitating smooth transactions between food suppliers and F&B venues. Our vision is to transform the food supply chain from procurement to plate, ensuring efficiency, transparency, and sustainability.

Streamlining the food supply ordering process

> KASO leverages technology to enhance the food supply ordering process for both restaurants and suppliers. For restaurants, our platform offers real-time inventory management, demand forecasting, order monitoring, and customisable reporting. This helps restaurants refine their procurement processes, reduce food waste, and make datadriven decisions. For suppliers, KASO provides access to a broad customer base, efficient order and delivery management tools, and an advanced analytics platform for customer management and acquisition. By integrating both sides of the

supply chain, KASO ensures efficiency, transparency, and smooth interactions for all parties involved.

Enhance efficiency and effectiveness.

> KASO provides several key features and tools to improve efficiency and effectiveness in food supply management. A crucial feature is aggregation, which allows restaurants to consolidate orders from multiple branches and suppliers, saving time and reducing manual labour. We also tackle food waste by offering nearly expired products on our platform, enabling suppliers to sell these items and decrease waste in the supply chain. Our customisable dashboard allows restaurants to track expenses, analyse spending trends, and identify areas for improvement, leading to better procurement practices and reduced costs.

Ensuring accuracy and reliability

> KASO employs both technology and stringent procedures to ensure the ordering process is accurate and reliable. Our platform features a single approval level for orders, where a KASO user submits an order to the supplier, which is then approved by a KASO manager or administrator before being forwarded to the provider. This process ensures that orders are verified and approved before processing, minimising errors and enhancing accuracy. Additionally, we offer various communication methods, such as email and WhatsApp, to accommodate suppliers' preferences and ensure seamless communication throughout the purchasing process.

The user experience

> For restaurants, the user experience begins with accessing the KASO platform, which facilitates inventory management, order creation, delivery tracking, and data analysis through an intuitive interface. They can customise their dashboard to monitor costs, branch performance, and purchase history, enabling better decision-making and procurement management. For suppliers, the experience starts with receiving orders via their preferred communication channel, such as email, WhatsApp, or the KASO supplier portal. They can review and approve orders, manage deliveries, and utilise analytics to enhance their operations and expand their customer base. Overall, KASO provides a straightforward user experience for both restaurants and suppliers, fostering quick transactions and encouraging collaboration across the supply chain.

Leveraging technology

> Manar AlKassar, co-founder of KASO, states, "Studies have shown that food wastage in the UAE is estimated at 3.2 million tonnes annually, with approximately 38% of the food prepared daily ending up as waste." This staggering figure underscores the critical need for innovative solutions to combat food waste in the F&B industry. KASO utilises technology to enhance inventory management and reduce waste by providing real-time inventory tracking, demand forecasting, and analytics solutions to its users. Restaurants can monitor inventory level usage trends and forecast future demand to ensure

they purchase only what is needed, thereby reducing overstocking and waste. Suppliers can use our platform to offer nearly expired items, optimise pricing, and reach a broader customer base, minimizing waste and maximising revenue. Additionally, our data-driven approach enables us to identify opportunities for process improvement and innovation, leading to continuous optimisation and sustainability throughout the food supply chain.

Standing out in the crowd

> What distinguishes KASO is our holistic approach to food supply management, addressing both operational

and sustainability issues in the industry. Unlike traditional procurement systems, KASO offers a comprehensive solution that simplifies the entire supply chain, from order placement to delivery, while reducing food waste and enhancing sustainability. Our platform's user-friendly interface, real-time tracking, and extensive analytics enable our users to make data-driven decisions, optimise operations, and adapt to changing market demands. Additionally, our focus on innovation and collaboration sets us apart as we continue to introduce new ideas and partnerships to drive positive change in the food and beverage sector.

Changing market demands and industry trends

> KASO assists users in responding to shifting market demands and industry trends through ongoing innovation, collaboration, and datadriven insights. Our platform provides businesses with the tools and resources needed to track industry trends, analyse consumer behaviour, and adjust their strategies accordingly. We also offer tailored support and consultancy services to help clients navigate challenges, optimise operations, and capitalise on new opportunities. Additionally, our partnerships and ecosystem enable us to stay ahead of industry trends while leveraging emerging technologies to promote growth and sustainability for our clients.

Future developments

> In the near future, you can expect KASO to continue evolving and expanding its solutions to meet the changing needs of the food and beverage industry. We are exploring emerging technologies such as AI and blockchain to enhance traceability, transparency, and sustainability in the food supply chain. Additionally, we plan to broaden our market reach and form new partnerships to accelerate our growth and impact. With a focus on sustainability, efficiency, and customer satisfaction, KASO is committed to creating positive change and revolutionizing food sourcing, distribution, and consumption in the MENA region and beyond.

KASO’s journey from a startup to a disruptor in the food sector is a story of vision, innovation, and perseverance. Their platform aims to create a community with a common goal of reducing food waste and enhancing supply chain operations. As KASO continues to grow, it supports the region’s economic development and leads the charge in environmental stewardship. The story of KASO proves that with the right mix of technology, vision, and determination, even the most traditional sectors can be transformed for the better.

H.E. ISSAM KAZIM, CEO, (DCTCM)

HOTELIE FOR LIFE

The 56th edition of the Cornell Hotel Society Regional Conference took place in Dubai last month. As the premier hospitality network created by alumni for alumni, the Cornell Hotel Society (CHS) has long been committed to fostering connections, sharing insights, and driving innovation in the industry. With representatives from 55 individual chapters worldwide, the CHS Regional Conference served as a cornerstone event, bringing together seasoned industry leaders, rising stars, and esteemed alumni from diverse backgrounds.

Hosted by Aditya Rajaram, the Regional Vice President for Europe, Middle East & Africa, and Chapter President for the Middle East & North Africa, the conference was a testament to the Cornell Hotel Society's global reach and impact. From hotel and restaurant owners

to general managers, travel planners, and hotel developers, the attendees represented a broad spectrum of hospitality professionals, each bringing unique perspectives and experiences.

The conference theme centred on the power of connection and collaboration in shaping the future of the hospitality industry. Against the CHS's centennial anniversary celebrations, attendees reflected on the organisation's rich legacy while looking ahead to the challenges and opportunities.

One of the conference's highlights was the announcement of the EMEA Regional Scholarships, a groundbreaking initiative to provide financial support for engaged hospitality professionals in the Europe, Middle East & Africa region. These scholarships would allow recipients to study at Cornell University, the school of many CHS members, and become affiliates or regular members of the Cornell Hotel Society. It was a testament to the CHS's commitment to nurturing talent and fostering lifelong learning within the industry.

During the conference, attendees engaged in closed room discussions, panel discussions, and networking opportunities, exchanging ideas, forging new connections, and reigniting old friendships. From insightful keynote speeches by industry luminaries to interactive sessions exploring the latest trends and innovations, the conference was a vibrant hub of knowledge sharing and collaboration.

As the event ended, attendees left with a renewed sense of purpose and a deeper appreciation for the power of community within the hospitality industry. The 56th Cornell Hotel Society Regional Conference had not only

strengthened bonds between alumni but also laid the groundwork for a brighter, more interconnected future for the industry. As CHS prepared to celebrate its centennial anniversary in the coming years, the conference served as a fitting tribute to a century of excellence, innovation, and camaraderie.

The event was an intimate affair, graced by the presence of esteemed guests who are titans in the hospitality industry. Among them in attendance were Anthony Capuano, the CEO of Marriott International, Inc., whose visionary leadership has propelled the company to new heights, and His Excellency Issam Kazim, the CEO of the Dubai Corporation for Tourism and Commerce Marketing (DCTCM), a key figure in driving tourism and commerce in the vibrant city of Dubai. Their presence added an air of prestige and significance to the proceedings, underscoring the importance of the Cornell Hotel Society Regional Conference as a platform for thought leadership and collaboration within the industry. As attendees engaged in discussions and exchanged ideas, the insights shared by these distinguished guests served as valuable catalysts for innovation and growth in the everevolving world of hospitality.

His Excellency Issam Kazim, CEO of the Dubai Corporation for Tourism and Commerce Marketing (DCTCM), said: "Dubai continues to prioritise the development of the hospitality industry under the guidance of our visionary leadership, and by hosting the Cornell Hotel Society EMEA Regional Meeting we have demonstrated our commitment to the sector's continued advancement, both in Dubai and across the wider region. The success of this first edition of the meeting in the Middle East has been a testament to Dubai's global status as a hospitality leader and a world-class business events destination. The insightful and inspiring discussions led by industry heavyweights will play a pivotal role in improving standards across the sector and support the ambitious goals of the Dubai Economic Agenda, D33, to further consolidate Dubai's position as one of the top three global cities for business and leisure."