November 2018
All the latest from the Middle East hospitality industry
Why Rixos Saadiyat Island is a game changer in the hospitality industry P48 - Shortlist Announced: The Leaders in F&B Awards
November 2018
FLAVORED BUTTERS A GASTRONOMY SECRET Black Olive butter, butter with nuts, garlic, or citrus…. European butter is a product full of surprises and can come in a range of unexpected flavors, By flavoring your butter, you can sublime the simplest dishes! SWEET & SAVORY FLAVORING “Beurre maître d’hôtel” (parsley and lemon butter) or “Café de Paris” (mustard, spices and herbs) for grilled meats, anchovy butter or salmon butter for toast, butter with sage for gnocchi and ravioli, citrus butter for crêpes Suzette… Refined treats and inspired dishes halfway between tradition and modernity, flavored butter can be used equally in both sweet and savory dishes. On the French and international gastronomic scenes, flavored butters are inspiring chefs, making the simplest dishes sublime and creating alchemy with unusual flavors. MANY WAYS TO ENJOY YOUR FLAVORED EUROPEAN BUTTER Crafted into small pats, placed on a beautiful piece of grilled meat, the herb-flavored butter melts slowly, releasing its fragrances under the effect of heat, while butter with hints of lemon zest seeps in to the small cavities of a milletrous Moroccan cepes. As for the array of flavored butters offered simply to spread, they come in a range of unexpected flavors: matcha tea butter that livens up anchovy fillets pickled with lime on homemade crackers; black olive butter on toast for dipping in a boiled egg, or butter with nuts and fennel seeds to accompany thin slices of cheese on rye bread.
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Cooking butter for glazed vegetables (turnips and artichokes) Butter for milletrous cepes or pan-fried scallops
Tasting butter on toast or brioche dish Butter with oysters Butter served on steamed fish
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On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
08 News
November 2018 // Issue #005
Contents
22 36 What's cooking?
34 Gastronomy uncovered
Talent
Features
Issue #005
08 //
News Emaar Appoints First Female Emirati General Manager / Rotana President & CEO Steps Down / Marriott International’s Expansion Plans
38 //
COVER STORY We speak to the GM of the recently opened all-inclusive resort, Rixos Saadiyat Island
42 //
The BIG F&B FORUM Meet the stellar line-up of speakers at this year’s Big F&B Forum
46 //
Leaders in F&B Awards We reveal the shortlist up for recognition at The Leaders in F&B Awards
Hotel & Catering NEWS ME
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November 2018 // Issue #005
Contents Gm Interview
On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
52 //
GM INTERVIEW An exclusive interview with the newly appointed general manager at Anatara Al Jabal Al Akhdar
56 //
CHEF FOCUS How Sudqi Naddaf, executive chef at Kempinski MOE, runs the reigns at the hotel
62 //
Out Of This World An in-depth look at authentic Emirati cuisine
62 57 4
Hotel & Catering NEWS ME
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November 2018
What's cooking?
Your #MountainEscape Awaits. A rare jewel in the rocky contours of the vast Saiq Plateau on Oman’s fabled Green Mountain, Anantara Al Jabal Al Akhdar Resort is the highest five star luxury resort in the Middle East. ln this extraordinary destination, the true source of adventure is revealed through Anantara’s distinctive natural luxury and innovative Omani hospitality. Telephone: +968 2521 8000 Email: reservations.aaja@anantara.com Book at anantara.com
V ISI T A NA N TA R A .COM
A SI A
M I DDL E E A ST
Issue #005
A F R IC A
EU ROPE
LIFE IS A JOURNEY
November 2018
Editor's letter
A note from the editor
Ma h a k Ma n n a n
Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net Editor Mahak Mannan Mahak@bncpublishing.net Group Commercial Director
Samer Alloush
@MahakLFC
samer@bncpublishing.net Contributor
elcome to the November edition of Hotel & Catering News ME. This month is a very exciting one for us at BNC Publishing because we have two of our annual events for the F&B industry taking place on 14 November at Hilton Dubai, Al Habtoor City. As the F&B market is going through challenging times, we believe the best way to find an answer to the difficulties is to take necessary actions collectively to bring about change, which is why every year the Big F&B Forum brings together the best names in the industry under one roof and we have a stellar line-up of speakers for this year’s edition too, who will discuss the biggest challenges facing the industry and how to tackle them. For the Leaders in F&B Awards, which will take place the same evening, we received a record number
of nominations this year and have a total of 25 awards up for grabs in various categories. We will recognise the most notable names that are bringing creativity and innovation in the industry at a glittering ceremony. We look forward to hosting professionals from all sectors of the F&B industry on the 14th between both our events. More details on the forum and awards are laid out in this edition. In our cover story, we speak to the general manager of the recently opened Rixos Saadiyat Island, one of the first all-inclusive hotel in the country. At a time where ADR’s are challenging the market, we see how this concept can be a game changer within the industry. Until the next edition, happy reading and hope to see you on the 14th! Regards, Mahak
Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net Marketing Manager Mark Anthony Monzon Mark@bncpublishing.net Photographer
Hayder Al-Zuhairi
SUBSCRIBE subscriptions@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196
For all commercial enquiries related to Catering News ME contact samer@bncpublishing.net T +971 55 776 4670 All rights reserved © 2014. Opinions expressed are solely those of the contributors. Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by UPP
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November 2018
What's cooking?
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Issue #005
November 2018
News
For all the latest News, Visit www.hotelnewsme.com Follow us on Facebook for up-to-the-minute breaking news Read the latest edition on www.hotelnewsme.com
Appointments
Emaar Appoints First Female Emirati General Manager Emaar Hospitality Group set a new milestone in Emiratisation in the hospitality sector with the appointment of UAE National Sharihan Al Mashary as the general manager of Manzil Downtown. Olivier Harnisch, CEO of Emaar Hospitality Group said: “We are delighted to appoint our first female Emirati general manager at Manzil Downtown, especially as the hotel focuses on highlighting the Arabian ethos and Emirati heritage. With several years of experience in the hospitality industry, Sharihan will bring exceptional insights, as an Emirati, to drive the dayto-day operations of the hotel, which is popular amongst Arab guests. We are focused on building Emirati talent in the hospitality sector, and Sharihan will serve as an inspiration for young Emiratis to pursue rewarding careers in the industry.” Mandated with supporting the management team in driving the hotel's operations, Al Mashary has strong knowledge and understanding of the hospitality and tourism sector, specifically in strategic business development and driving corporate social responsibility 8
Hotel & Catering NEWS ME
initiatives. Having worked in the industry for over 10 years, she has focused on building the skills of youth for the industry and has diligently supported the community and government initiatives to achieving the UN Sustainability Development Goals. Al Mashary said: “It is my honour to be appointed to this
key position at the exceptionally designed Arabesque Manzil Downtown. More Emiratis are entering the hospitality and tourism sectors, and Emaar Hospitality Group, as a homegrown brand, has been committed to building a talent pool of professionals in the UAE. In addition to focusing on bringing greater efficiencies at work
and a commitment to service excellence, as hotel manager, I will also focus on building new talents and bringing a distinctive and strong Emirati touch to Manzil Downtown.” Al Mashary is pursuing an MBA in International Management with specialisation in International Hospitality & Tourism and holds a BSc (Hons) in International Hospitality Management, both from the Emirates Academy of Hospitality Management in Dubai. She was the first female student at the Abu Dhabi Men’s College, where she studied Aeronautical Mechanics and Airline Management. She also studied Flight, Aviation, and Airport Management from the College of Aero/Astro Sciences at the Dubai Aerospace Enterprise University in Dubai. The Emirati was a part of the pre-opening team of Address Boulevard, serving as assistant front office manager responsible for business development, lifestyle, and events, and was part of the pre-opening team of Armani Hotel Dubai, working in food and beverage operations. Al Mashary is fluent in Arabic, English, Farsi, and Dari with basic skills in German and Russian. www.hotelnewsme.com
November 2018
News
Appointments
Rotana President & CEO To Step Down Rotana, the regional hotel management company has announced that its current president and CEO, Omer Kaddouri, will be stepping down from the role at the end of 2018. Omer Kaddouri assumed the position of president and CEO of Rotana in January 2014, being part of the company for 20 years during which he held several senior management positions, including a five-year tenure as chief operating officer. Kaddouri will continue to lead Rotana until the end of the year and will hand over the helm to Guy Hutchinson, who will be acting president and CEO. Hutchinson joined Rotana as chief operating officer in January 2014 and has been leading the brand’s operations and driving quality standards and financial performance. “Throughout his 20 years with Rotana and nearly five years as president and CEO, Omer has played an instrumental role in
driving the company’s strategic growth and rapid expansion, building a remarkable team and laying the groundwork for our continuing success,” said Selim El Zyr, co-founder and vice chairman of Rotana. “Following this announcement, our core focus will be to
ensure a smooth and seamless transition for our guests, owners, and colleagues as we strive to continually enhance the Rotana brand. We are grateful to Omer for his visionary stewardship and wish him every success in his future endeavours. We have no doubt that Guy Hutchinson will
continue to drive the company’s expansion and growth forward,” Nasser Al Nowais, chairman of Rotana added. “I feel absolutely honoured and privileged to have led Rotana and will continue to do so until my final day of being part of this remarkable company. I am sincerely grateful to all of my colleagues, without whom, we would not be where we are today,” said Omer Kaddouri. “Throughout my career with Rotana, I have received tremendous support from our co-founders, Nasser Al Nowais and Selim El Zyr, our board of directors, and wonderful hotel owners. I wish Rotana continuing success as it enters its next phase of growth and expansion.” Following his departure, Omer Kaddouri will be relocating to Amsterdam, where he will explore fresh avenues in developing and investing in restaurants and hospitality projects.
Awards
Chef Middle East Named International Distributor Marketer Of The Year Chef Middle East was awarded the International Distributor Marketer of the Year award at the Certified Angus Beef Annual Conference, held in Maui last month. The award was given for leadership in product quality, marketing, and sales. Brand partners, including meat processors, distributors, chefs, retailers, and cattle ranchers, celebrated the brand’s 40th anniversary and explored merchandising and marketing solutions to satisfy growIssue #005
ing consumer demand for beef. Chef Middle East participated in hands-on beef cutting at the Certified Angus Beef Culinary Centre in Wooster, Ohio, and shared the knowledge gained with customers, helping them choose the best cuts for their menus. The distributor’s Taste of Autumn event, coupled with robust marketing and frequent communications, helped the team introduce the brand’s prime cuts and beef bacon to customers in the market. Hotel & Catering NEWS ME
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November 2018
News
Appointments
TIME Hotels Appoints New Executive Chef
TIME Hotels, the UAE headquartered hospitality company and hotel operator, has enhanced its culinary offerings with the appointment of a new executive chef and the opening of two new F&B outlets, Pranzo and Mugs & Munch. Hailing from South Florida in the USA, chef Adam Schorr joins TIME Oak Hotel & Suites with over 20 years of experience working across various styles of cuisine, including farm-to-table, American, French, Italian, Mediterranean, and Asian. He marks his arrival with the opening of two new F&B outlets, Pranzo, a Mediterranean and pizza eatery and Mugs & Munch, a pastry café and lobby lounge. 10
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Overseeing all day-to-day operations in the kitchen, chef Adam will work to develop recipes and innovative menus as well as sourcing high-quality local food produce, training and hiring kitchen staff, and maintaining an inventory of all food supplies. Commenting on his appointment, chef Adam, said: “I’m incredibly excited to start this new chapter in my career, working in Dubai for the first time. “I am confident that the experience I have gained over the last 20 years, as well as my innovative approach, will help me develop a dynamic team which aspires to create highquality, delicious dishes.” Pranzo, a casual all-day din-
ing venue, serves an array of buffet and a la carte dishes from the Mediterranean region using authentic, simple, and organic produce as well as a range of non-alcoholic cocktails, healthy juices, and soft beverages. With a total capacity of 76 covers, Pranzo features a live cooking station and a stone oven serving freshly baked pizza and bread. The interior design is modern, light, and open with a range of contemporary purple floral decorations on the ceiling. Meanwhile, Mugs & Munch, located in the lobby of TIME Oak Hotel & Suites, offers a variety of healthy munch bowls, freshly baked flat bread sandwiches, and delicious pastries
as well as an extensive tea and coffee menu, mocktails, and cold soft beverages. Mohamed Awadalla, CEO, TIME Hotels, said: “In what is an incredibly competitive marketplace, chef Adam’s experience in the industry as well as the launch of Pranzo and Mugs & Munch, will be invaluable as we look to reinvent our F&B offerings at TIME Oak Hotel & Suites. “Offering simple yet interesting food options, with a focus on fresh and local ingredients, we are confident both Pranzo and Mugs & Munch will deliver value-driven, creative dishes that will exceed the expectations of our guests.” www.hotelnewsme.com
November 2018
News
Expansion
Marriott International To Operate Over 80 Hotels By 2023
Marriott International continues to reinforce its position in the UAE with the expected addition of 11 new properties by year end and a robust development outlook over the next five years. Year-to-date, the company has added six new properties and is scheduled to add five more in the country, bringing its portfolio in the UAE to 59 properties and over 17,000 rooms across six Emirates by the end of the year. Two of the company’s openings this year feature regional brand debuts, the eco-conscious Element Hotels brand, which opened earlier this year in Dubai, and the EDITION brand, which is scheduled to open in Abu Dhabi later this year. The company expects this development pipeline could generate over 5,000 new jobs in the country. Arne Sorenson, president and chief executive officer, Marriott International commented, “Our success in the Middle East stems from our long-established presence in the market and the value we deliver to our ownerpartners. It is the trust owners have in Marriott International, combined with our differentiated brands and collective strength of our global platform, that has put us in a position to further expand our portfolio in the country and strengthen guest loyalty.” He added, “We are privileged to have the opportunity to contribute to the ongoing growth and diversification of the UAE’s economy and remain committed Issue #005
to supporting the direction of its visionary leaders to further enhance the tourism sector.” Building off the momentum of the first ten months, the company is gearing up to open five more properties by the end of the year. These include the Courtyard by Marriott Al Barsha, Four Points by Sheraton Sharjah, the company’s second property in Sharjah, Aloft Dubai South, the first hotel to open in the Dubai South district, The Abu Dhabi EDITION, the EDITION brand’s first property in the region, and W Dubai, The Palm.
The UAE is currently home to 16 of Marriott International’s brands with over 50% of its existing portfolio across its upper-upscale brands, including Marriott Hotels, Sheraton, and Le Meridien While the company’s development pipeline highlights solid growth for its upper-upscale and luxury portfolio, its selectservice brands represent over 70% of the development pipeline for the UAE. Marriott International recently announced that its global branded residential portfolio is expected to grow by
more than 70% in four years as consumers increasingly seek residences in communities that offer a convenient lifestyle with an array of amenities and services & real estate developers seek to differentiate and elevate their products with trusted brands. Across the Middle East and Africa, Marriott currently operates three branded residential properties, including the Bulgari Residences in Dubai, and anticipates to more than double its residential portfolio in the region with eight projects scheduled to open by 2022. Hotel & Catering NEWS ME
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A PRIVILEGED LIFE
HEART OF DUBAI NOW HAS A SOUL The heart of Dubai is coming to life, with an 8 million sq. ft. canal-front, freehold gated community – Sobha Hartland, now ready to welcome its first residents. Envisioned to be the anti-thesis to urban life, this marquee development by Sobha Realty in Mohammed Bin Rashid Al Maktoum City is located at the very epicentre of Dubai, minutes away from iconic landmarks and business districts.
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November 2018
News
Appointments
New GM At Renarte Renarte General Trading has announced the appointment of Rajath Radhakrishnan as general manager, UAE, a position dedicated to overseeing the company’s overall development and operations in the UAE. A well known industry expert in the field, Radhakrishnan has worked within the hospitality supplies industry in the UAE for over 15 years. He joined Renarte in 2009 as a sales manager, followed by a promotion to business development manager in 2013 and director of sales, UAE, in 2016, overseeing the overall sales strategies for the company within the GCC. Commenting on the appointment, Radhakrishnan said: “It’s an honour to have been given this opportunity, I have had a very successful relationship with the company over the last decade and to be heading fu-
ture growth and expansion now only invigorates more passion and loyalty not only towards the company but also towards the hospitality industry which forms the cornerstone of our business here in the UAE.” Ranjan Salis, CEO and founder of Renarte said: “Rajath has been a pillar of strength in the company and to appoint him as the general manager emphasises my belief that a company’s success is built on its employees. It is our people who define success and it is our job to ensure their growth as much as we value that of the company. I’m certain he will do a great job and wish him all the best.” Rajath brings with him 15 years of experience in the UAE and aims to retain and grow Renarte’s image as a one-stop shop solution for the hospitality sector.
Appointments
Bord Bia Appoints Middle East Market Specialist Over the last three years Bord Bia, The Irish Food Board, has carried out extensive market research in the Middle East on behalf of the Irish food and drink industry. As a result, it has appointed Alice McCutcheon as the new Middle East market specialist for Bord Bia at its Dubai office. McCutcheon’s role focuses on the markets of Saudi Arabia, United Arab Emirates, and the Gulf States, and as part of the wider team, she will also monitor potential opportunities for Irish food and drink businesses in Kuwait, Lebanon, and Jordan. No stranger to the Middle East, McCutcheon has previously spent
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two years in Dubai with Bord Bia from 2015 – 2017, working across sectors and assisting Irish companies launch in the region. “The in-depth market research Bord Bia has carried out in the Middle East has pointed to sig-
nificant growth and new business opportunities, so I’m delighted to have the opportunity to assist and work with Irish food and drink exporters in the UAE,” said McCutcheon . “I look forward to working with
retailers, chefs, and distributors in the region and to help deliver better business opportunities for delivering growth for our clients.” In her new role as Middle East market specialist, McCutcheon will be working closely on Bord Bia’s Origin Green programme, Ireland’s nationwide sustainability programme focused on Ireland’s entire food and drink industry. It is a key delivery of the Irish Government’s strategy of Foodwise 2025 which foresees Ireland gaining recognition in the international marketplace for sustainable production and high quality of Irish food exports. www.hotelnewsme.com
November 2018
News
Events
Saudi Arabia Gears Up for Foodex
Jeddah is set to host the sixth edition of Foodex Saudi this November in which 12 Spanish and 11 Pakistani companies will showcase their products among 600 international brands from more than 32 countries in a bid to attract Saudi food importers, distributors, and investors. Veronica Puente, international director of Spanish Food and Drink Federation (FIAB) revealed the Spanish companies’ interest in Foodex Saudi 2018, saying that the 12 participating companies are in the fields of oils, mineral water, meat, and frozen products. “Saudi Arabia is an interesting market and is the largest food importer in the Gulf region, with 65% of the region’s total consumption. Spanish food and agricultural product imports to the country represented 15% of total imports in 2016 with the value of € 266 million, a 10% increase from the previous year. We anticipate the value to reach SR2 billion in the coming year, which in turn reflects the deep trade relationships between the two countries and the great knowledge of Spanish products that guarantees high added value and quality,” said Puente. Jose Ramon Godoy confirmed that the Spanish pavilion will display a wide variety of beef brands, as Spain has over 115,000 livestock farms, 250 slaughterhouses, and 150 cutting rooms and warehouses, as well as filleting and packing plants. Godoy said: “The Saudi Issue #005
market is one of the best Arab and global markets. A country with a high purchasing power which recognises the quality of the best brands and desires to buy products that guarantee natural production and food safety. Spain offers the meat of young animals ranging between 12-24 months who have fed on cereals and green pastures.” Shahzad Ahmad Khan, commercial consul in Jeddah of the Republic of Pakistan said: “We have been participating at this event for many years and last year was the best year so far as 11 of our companies showcased leading brands in different sectors like rice, bakery, confectionery, beverages, cosmetics, herbal products, spices, and juices.” Haya Al-Sunaidi, the chairwoman of Reed Sunaidi Exhibitions, noted that the exhibition is an outstanding trade platform for suppliers from around the world to compete over their share in the largest food market in the Gulf and Middle East region as Saudi Arabia has an increased economic and consuming power. Mohamed Talaat, show manager said that the wide participation of European, Asian, and Arab countries proves the event's importance and that there is a high demand for diversity in the local food market. According to recent statistics, Saudi Arabia imports approximately 70% of its food and spends SR87 billion in the sector annually.
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November 2018
What's cooking?
What's Cooking? From Los Angeles To Dubai
Since opening its doors in 1991 on the shores of Manhattan Beach, Los Angeles, Urth Caffe has established itself as an organic heirloom coffee roaster in the US. Following its success in Los Angeles, Japan, and recently Saudi Arabia, Urth Caffe is set to open its latest venue at City Walk in Dubai. Urth Caffe uses all-natural ingredients of the highest qual22
Hotel & Catering NEWS ME
ity across its signature lines of coffees and teas, all of which are 100% chemical free. Standing strong with beliefs and core principles of maintaining environmental care and sustainable agricultural practices in the production of its goods, Urth Caffe’s goal is to offer the healthiest possible dishes for its customers and farmers. Inspired by the LA outlets,
the new Dubai concept is welcomed by two lifestyle olive trees and an open-plan pizza oven, accented by handmade tiles, wide wooden beams, and a chandelier. Urth is famous for its beverage selection, offering both original Urth creations, and traditional recipes. Their coffees include the Japanese tea latte and Spanish latte granita. Urth
Caffe sources imported black, green, white, and oolong teas to transform afternoon tea with its customary variety of tea blends, the most popular choice being the green tea boba. The caffe also provides a menu which includes signature dishes from its health focused fare including the vegan chocolate cake and the caravan kale salad. www.hotelnewsme.com
November 2018
What's cooking?
Ruby Cocoa Enters UAE Market 80 years after the launch of white chocolate as the third flavour after dark and milk, Callebaut, the Belgian chocolate brand has revealed the fourth flavour, Ruby or RB1. The invention of Ruby chocolate is the work of the research and development centres of Barry Callebaut, based in France and Belgium. The researchers found that ruby chocolate was linked to precursors which are present in what they call the ruby cocoa bean. Identifying those beans, which hold plenty of these precursors, and finding the best way to process them during the chocolate-making process has taken many years of research. RB1 owes its colour and specific taste solely to the selection and meticulous processing of the ruby beans, no fruit flavouring or colourants are
added to the chocolate. Philippe Marand, head of the Chocolate Academy Centre, Dubai, said “Ruby RB1 is a breakthrough innovation in the chocolate world, in terms of taste, visual appearance, and new possible
flavour experiences. To embark on this creative journey, we need to rethink new ways of working with this chocolate. This is an opportunity for chefs to brighten up their chocolate offerings.” Marjorie Bourdon, market-
ing manager, Barry Callebaut, Middle East & Africa commented: “Thanks to its unique taste profile and natural colour, Ruby brings new excitement within the chocolate category, enabling new concepts for consumers to enjoy. With the current appetite of consumers for trendy and innovative delights, there is no doubt that Ruby will be welcomed with open arms.” Ruby RB1 was introduced to the Middle East market at an exclusive launch at Burj Al Arab Jumeirah in October as a part of the global series launch. After being launched in UAE, Barry Callebaut with its partner EMF Trading, will extend Callebaut ruby RB1 to Lebanon, Saudi Arabia, and other Middle East countries in the coming months.
Sanderson’s Set To Open In The Capital Centrally located in Al Seef Resort & Spa, Abu Dhabi, the regional restauranteur Sergio Lopez’ new team are set to officially open the doors of a new venue on 9 November. Brought to life with an emphasis of bringing fun to food, Sanderson’s welcomes its new neighbours to celebrate the opening by sampling their moodboosting menu. With the help of local, home-grown brands and businesses, Sanderson’s will commemorate the big day with a farmer’s market, giving the public a chance to try their food and experience goods from some of Sanderson’s trusted vendors. From bespoke jewellery pieces and locally-sourced seasonal fruit and vegetables, to live local Issue #005
music and face-painting activities, Sanderson’s aims to provide the perfect spot for families and friends to enjoy their weekend. Located in The Walk at Al Seef Resort & Spa by Andalus Abu Dhabi, serving breakfast, lunch, and dinner daily, Sanderson’s focuses on nutritious, sustainable, and wholesome food using good quality, seasonal ingredients cooked from scratch daily. Backed by a strong belief that the food we eat can have a powerful effect on health and state of mind, Sanderson’s prides itself in its unique, considered recipes and dishes to showcase each ingredient while delivering health benefits and maximising flavours. Hotel & Catering NEWS ME
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COVER THE CITY
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November 2018
What's cooking?
A New Dining Destination at The Palm
Award-winning Cantonese restaurant created by the Hakkasan Group officially opened its doors at Atlantis, The Palm last month. Having already established itself as a leading destination for modern Cantonese cuisine in the city, the restaurant features a restaurant and bar, a new menu presenting exclusive dishes to the restaurant, as well as a selection of special experiences and weekly events. Located at the entrance to The Avenues, Hakkasan Dubai 28
Hotel & Catering NEWS ME
will feature an intimate restaurant and vibrant bar, segregated by carved wooden screens. The menu will feature signature dishes served in traditional sharing style as well as a selection of dishes exclusive to Dubai. Signature dishes include the Peking duck served with royal beluga caviar, grilled Chilean sea bass cooked in honey, and stir-fried black pepper rib-eye beef. New and exclusive Dubai dishes include crispy roasted chicken with garlic and sesame, osmanthus
wagyu beef rib-eye, and wokfry Australian rack lamb with black garlic. Hakkasan Dubai will also host a range of special experiences and weekly events including a daily Taste of Hakkasan menu, a Friday brunch, and the signature Hakatini night. Gert F. Kopera, executive vice president, Hakkasan Group, said: “This is an extremely exciting time for Hakkasan in Dubai, as we continue our Dubai journey with Atlantis, The Palm. We’re thrilled to wel-
come our first guests through the doors, to experience our authentic cuisine, in a relaxed and stylish environment.” Timothy Kelly, general manager and SVP operations for Atlantis, The Palm comments: “We have big expectations for Hakkasan, as one of the world’s most renowned restaurant brands joins our extensive culinary offering at Atlantis. We’ve already seen great chemistry between both brands and are extremely excited for what’s to come.” www.hotelnewsme.com
November 2018
What's cooking?
Step Into The Backyard The Backyard at Steigenberger Hotel Business Bay has reopened the doors to its backyard garden last month offering food and drink from the streets of Bangkok and Thailand. Grafitti artist Rami has given the space a personal touch with his creative murals and street graffiti decorations. Authentic Thai food is served from a food truck including tum yum soup, hot and sour soup with chicken or prawns, straw mushrooms, chilli paste, and Thai herbs. Chef Anan Tumya has taken authentic Thai cuisine and twisted the dishes to create his own versions such as neua khiuk thiray or crispy fried marinated beef and creamy coconut soup with roasted duck.
Westholme Meat Comes To The UAE Hand-picked to provide an authentic flavour profile that is quintessentially Australian, Westholme has announced its entry into the Middle Eastern market through exclusive distribution with Classic Fine Foods. Westholme wagyu is the cut of choice for chefs around the world, known for its rich, marbling, and expressive depth of flavour. To mark its launch, the meat was presented to an exclusive group in Dubai with a tasting menu crafted by executive chef and culinary innovator Freddy Money at the Four Seasons, Jumeirah Beach, Dubai. Freddy Money was tasked with the recipe development of the product from The AusIssue #005
tralian Agriculture Company, having trained with some of the best chefs in the world, including roles within the Alain Ducasse, The Dorchester Collection, and Paco Roncero.
Westholme offers refreshing experiences with its alternative cuts on top of the popular cube roll, tenderloin, and striploin. Born wild with the freedom to graze on natu-
ral land, the Westholme herd are finished on a proprietary blend of grains. The stewards of Westholme have spent the past 200 years perfecting their craft. Hotel & Catering NEWS ME
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November 2018
What's cooking?
New Nightlife Venue Set To Open In DIFC Mantis will open its doors this November at Dubai International Financial Centre (DIFC). Situated on the podium level in Emirates Financial Towers, Mantis will boast a 7-star experience and the 8,500sqft venue will feature state of the art lighting, sound, audio, and digital technology to create an immersive clubbing experience. The triangular seating will provide guests with a 360-degree view of the venue at any time. On arrival, the experience starts with a life-size Mantis designed by the renowned Italian artist, Tomaso Albertini while the interior is designed by a French design team, Exception, keeping in mind the haut monde of Dubai. Mantis explores the senses further with a mirrored corridor from floor to the roof. Guests will
also have the opportunity to take a break and unwind in the Immersive room, found in the centre of the club where shots of coffee, kopi lowak ,will be served fresh from Bali.
Danny Planter, owner of D&T Group, the parent company of Mantis, said: “Our aim is to create a truly VIP experience which will match offerings that can be found in
some of the clubbing hotspots around the world, such as Las Vegas, Ibiza, and Los Angeles. We’re confident that we’ve created a one of a kind concept in the region, which will continue to deliver time and time again on entertainment, innovation and experience. “The technology found inside the club will be second to none. With sound systems from the industry leading D&B Audiotechnik, state of the art LED Screens from VOD visual & lighting systems from MA Lighting, Clay Paky, and Lumibright, Mantis is positioning itself to be a very special, dynamic, and unique space. During the construction stage, we carefully selected our manufacturing partners from all over the globe to help us showcase a premium concept.”
and wagyu carpaccio. Entrées include roasted bone marrow, grilled octopus, and pan seared hokkaido scallops followed by main courses like the pan roasted chicken.
Seafood lovers are up for a feast as the new menu includes the Atlantic cod fillet, a herb crusted cod filled with seafood orzo pasta, lobster bisque and pea shoots. Other options are the Maine grilled lobster and the Maine lobster thermidor, a 600g lobster dish, accompanied by the grilled asparagus and fresh green salad. For vegetarians, the culinary team has prepared potato gnocchi, filled with aged parmesan cheese, covered with datterini tomato sauce. The revamped venue spans 8,300sqft, with the capacity to seat 320 diners featuring an indoor dining area and bar while the outdoor terrace and al fresco lounge boasts views of the Burj Khalifa.
The Meat Co Reopens Food Fund International has announced the relaunch of The Meat Co at Souk Al Bahar promising diners a gastronomic journey through a new brand image. “A full summer in the making, from concept to completion, The Meat Co presents a striking venue and a newly designed menu with the aim to elevate the dining experience”, said Johnny Tomazos, CEO of Food Fund International. “From the food to the sophisticated interior and firstclass service, everything exudes the distinctive South African style. We welcome guests to our new revamped restaurant with their families, friends and co-workers, to an epicurean ad30
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venture in a class of its own.” Group executive chef Praba Manickam and the team have designed an array of dishes for the menu, including newcomers such as a raw tuna tartare
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November 2018
In the mix
Corporate beverage manager and head mixologist at Passion F&B, Sherine John, tells us about his journey in the world of mixology.
Tell us a little bit about yourself. I was born in South India and ironically I started my hospitality journey in the kitchen as a trainee chef. It was while working in the kitchen at one of the restaurants in Delhi that I was exposed to and developed a passion for the bar life. Mostly self-taught, I spent the early years of my professional life studying and researching global trends in bartending which gave me a better understanding of the nuances of beverages and workings of a bar. Mixology is my passion, which began in 2007. I picked up the basics of bar operations from my first bar experience in India, after which I spent a considerable amount of time researching and travelling to get an in depth understanding of beverages and trends in international bartending. How do you bring creativity to your drinks? At Passion, our core philosophy revolves around the idea of continuous innovation. We try something new, interesting, and unique every day. We play around with flavours, using various techniques of creating drinks, sometimes even quietly picking up a kitchen equipment to explore developing an aspect which has been used in the concept of our food, but not yet tried out with beverages. Continuous research and exposure to international trends, techniques, and methodologies are an essential component for our team to keep the momentum of innovation going. At the end of it there is a story behind all our signature drinks, be it at Trèsind or those served at Carnival, which we feel add to the overall guest experience and a special touch. What is your signature drink and why? One of our most popular signature cocktails, recently introduced as part of the Evolution of Trèsind, is called Sailor’s Tattoo. It is an 32
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Your favourite flavour to work with and why? For a bartender, all flavours are interesting and unique, bringing with them their own opportunities and challenges. Though I don’t prefer to have a favourite, passion fruit and chocolate are two flavours which offer robustness for me to play around with our drinks. Passion fruit offers freshness, while chocolate is a great ingredient for garnishing.
old-fashioned style cocktail which is prepared using Sailor Jerry spiced rum. To add to the experience, instead of doing the usual garnish, we serve the drink along with an edible tattoo, representing Sailor Jerry, which can be rolled like a cigar and eaten while sipping on the drink.
How often do you experiment on your beverage offerings? While our signature beverage menu, across Trèsind & Carnival, is revised regularly, we are continuously innovating and getting guest feedback through trial sessions or beverage focused events that we organise across our venues.
What is the most important factor in mixing the perfect beverage? There are actually two factors, quality of ice used and serving temperature of the drink. Besides this, for us, the presentation and flavour of the drink is equally important.
What do the coming months hold for your beverage menu? We will explore revising our signature beverage menus while continuously innovating and showcasing fresh creations to our guests. www.hotelnewsme.com
Premium Coffee Experience Constant Quality over Time Integrated Bidirectional Wi-Fi system
Designed from LaCimbali Italian Coffee Competence and know-how in traditional Machines, the new born LaCimbali S20 widens the range of our superautomatic machines. The incorporated soluble hot chocolate system allows for a wide and varied range of beverages, making the new LaCimbali S20 the perfect solution for locations with a production of about 200 cups a day. Always with the guarantee of the highest quality in the cup. CimbaliOfficial
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November 2018
Gastronomy Uncovered
The Galliard
BNC Publishing’s resident food aficionado, Mark Anthony Monzon discovers the best new restaurants in town. The Galliard is a Mediterranean Turkish Fusion Restaurant and Lounge named after the popular dance in France, Spain, and Italy during the Renaissance period. The brand has influences from these three Mediterranean countries’ food and drink cultures and aside from serving delicious treats, expect art and music to be in the spotlight as well. As soon as guests step in The Galliard, or at least when I stepped in, I was amazed by the architecture which focused on light coloured massive woods, Mediterranean marbles, and Venetian terrazzo. The place is massive and extends up to the outdoor terrace where you can have one of the best views of the Burj Khalifa. I have visited numerous restaurants already but this one still managed to fill me with astonishment. The Galliard is one of those restaurants that you visit and know for sure that anything you order will be good. It’s impressive to know that the pasta, pizza, and bread are all handmade and prepared with genuine care and dedication. The must-try dishes however are the lakerda, bone marrow, Champs-Élysées (60 cm beef sausage), stuffed chard, Octopus Gavurdağı, risotto served in parmesan wheel, bladed lamb pizzette, lamb ribs, John Dory Sauté, paella, and lobster linguini. The service is excellent as well with everyone (and I mean every single one of them) knowing what to recommend and what to say when asked about the products and the history of the place. You can also see how happy they were doing their jobs and so it feels like you’re a part of their family.
The background music also enhanced the dining experience with the house DJ playing jazz, soul, and deep house tracks while guests enjoy the food and the atmosphere.
To discover more dining gems in the city, follow Mark on Instagram @markmyworldblog or visit www.markmyworld.me 34
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All in all, the dining experience at Galliard was hands down one of the most outstanding meals I’ve had this month. I wasn’t sure how I would feel prior to visiting the place but I’m so glad that I tried it because otherwise I wouldn’t have known how amazing it is. If you’re a fan (or even if you’re not a fan) of Turkish cuisine, then you should visit The Galliard because it hit all the right notes and I’m sure it will please even the most discerning palates and connoisseurs out there. www.hotelnewsme.com
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November 2018
Talent
Setting the House Rules
We speak to the recently appointed executive housekeeper at Ramada Hotel & Suites Ajman, Kamal Kant, about his journey in the hospitality industry. Describe your first ever role in the hotel industry? I started my career as a minibar attendant in 2008 with Jaypee Residency Manor in Mussoorie, India. It is one of the most rated hotels in North India. Briefly describe your new role. In my position as the executive housekeeper at Ramada Hotel & Suites Ajman, I am responsible for overseeing the housekeeping operations to deliver exceptional guest experience. As the head of department, my role entails directing day to day activities, planning and assigning tasks, and establishing performance and development goals for the team. I also have to monitor and ensure that the brand standards are consistently maintained. Additionally, I look after the budget and inventory, including assessing the impact of the department’s operations on the overall financial goals and objectives of the hotel. Who is the person who has inspired you most in your career? My parents are my inspiration. I have seen them strive for the family and learned a lot from observing them day in and day out. I’ve witnessed their honesty, hard work, perseverance, and self-discipline. They have been my role models and I am proud to say they have always encouraged me to pursue my passion and inspired me to do better every single day.
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Experience December 2012-August 2015
Housekeeping supervisor, Fairmont Dubai September 2015-August 2017
Assistant housekeeping manager, Fairmont Ajman September 2017-July 2018
Housekeeping manager, Fairmont Ajman How do you view the hotel scene in the region? The UAE is expected to welcome 20 million international tourists by 2020, in time for the Expo 2020, which is good news for all of us in terms of expansion within the hotel industry in the years ahead. What is the biggest challenge of your role? In some cases, the challenge is the relationship with vendors and suppliers, as I am a very hands-on person and create my own deadlines to accomplish goals. I want suppliers to deliver their promise and respect the deadlines. What is the best part about of your role? Generating maximum guest satisfaction and leading and maximising talent while respecting diversity are the things I love the most about my job.
If you could work in any hotel in the world, which would it be? Currently I am working with Ramada Hotel and Suites Ajman and I am enjoying this experience working with people from different cultures under one umbrella where I get to learn something new every day and have a supportive team. Your advice to new staff starting out in the hotel industry in the region? Housekeeping is an excellent place to start in the industry. It’s amazing how much knowledge you can acquire and during your time in this field, you will be able to learn the hotel’s best practices and guest relation skills. Try to absorb as much as you can to better your skills and keep learning. www.hotelnewsme.com
November 2018
Talent
Issue #005
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November 2018
Cover Story
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November 2018
Cover Story
Luxury Redefined With panoramic views overlooking a private beach, Turkishgrown hospitality brand Rixos Hotels opened the first allinclusive resort in Abu Dhabi last month. The 378 key resort comprises of 366 rooms and suites, and 12 villas, each boasting either shared or private pools, direct access to the beach, and butler service. Mahak Mannan speaks to Hakan Peter, general manager, Rixos Saadiyat Island, on why the property is a game changer in the hospitality market.
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ombining luxury with rich culture from the Ottoman Empire, the recently opened Rixos Saadiyat Island has a number of hospitality firsts to its name. An all-inclusive resort means that guests are able to dine throughout the day at any of the ten restaurants and bars at the property, the price of which is included in the room rates and the all-exclusive concept gives hotel guests exclusive access to the dining venues. Being one of the first hotels in the country to offer only all-inclusive packages, Rixos Saadiyat Island is taking a new approach to the challenging hospitality industry where ADRs are defining the market. The property also boasts a water park complete with a wave pool for all ages and a children’s aqua park.
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Culinary offerings include authentic Turkish cuisine at Turquoise, the hotel’s signature all-day dining restaurant, seafood dining at Mermaid, and Italian classics at L’Olivo. Guests can also head to the Far East for Teppanyaki and sushi at Japanese restaurant Aja, step back in time with the tastes of Oriental Turkish cuisine at Orient or eat on the go from one of many Food Carts dotted around the resort. A series of beach bars, tea and shisha lounges, and the Club House, an exclusive restaurant reserved for villa guests, complete the offering. “I have worked in and opened many hotels in the region but this is a particularly exciting project,” Hakan Peter, general manager at the property says. “The idea was to introduce the first luxury property with an ‘All Inclusive All Exclusive’ concept to the magnificent
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November 2018
Cover Story
island of Saadiyat. To achieve this, having the right talent was key and my team consists of highly experienced and enthusiastic individuals who believe in our product. They go above and beyond to deliver unparalleled customer service in a professional manner, greeting guests with a friendly smile, and that is just one of the many important aspects within this industry,” he says. “Throughout the construction and opening stages, we were very fortunate not to experience any major obstacles or difficulties. Thanks to this smooth journey, we successfully welcomed the first guests to Rixos Saadiyat Island on 15 October. However, now that the property is open, I would say the main challenge moving forward is positioning Abu Dhabi as a leisure destination, and reinforcing it’s attributes by highlighting its cultural offering, charm, and charisma as well as introducing the beauty and nature of Saadiyat Island to the international markets.” With the property up and running, setting up goals for the team to collectively target and achieve, is key in planning the way forward according to the general manager. “In my opinion the main measurement of success at any hotel is guest satisfaction and being able to have repetitive and loyal guests. Having a happy team also tops that list. In the long run we aim to be the preferred leisure destination in the UAE, however we need to first establish a positive reputation of the property in the region. “Being the first and only all-inclusive all-exclusive resort in Abu Dhabi I believe the hotel will soon become the preferred leisure destination in the UAE’s capital. Surrounded by crystal clear waters and pure white sand, the nature of the island is truly unique to the UAE. With our diverse F&B offerings, Spa and Rixy Club, entertainment, and wellness component I have no doubts that the property will become a landmark in Abu Dhabi. I believe that this hotel has the potential to compete strongly in a difficult market, achieve a fair market share, and eventually become the most successful resort in the region.” Explaining the first impressions about 40
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November 2018
Cover Story
the hotel Peter says “Guests can expect luxurious and contemporary design features and interiors, warm Turkish hospitality, opulent accommodation including the luxurious private pool villas, and a Turkish– Moroccan inspired spa, all set in an idyllic beachfront setting. With an extensive entertainment program, Rixy Kids club, waterpark, and wave pool, plus enticing gourmet dining options, Rixos Saadiyat Island creates the perfect environment for relaxation and quality time with the family. Moreover, Rixos Hotels prides itself in its gourmet F&B offering and Rixos Saadiyat Island in Abu Dhabi is no exception. Our concept includes 11 restaurants and bars with cuisines from around the world including our signature Turkish restaurant Orient. Thanks to the all-inclusive concept, dining is included in the package and only available for inhouse guests.” Issue #005
Rixos Saadiyat Island caters for families with children, couples, honeymooners, and third-generation guests, according to the general manager. “Our all-inclusive concept means guests have unlimited choice without compromising on luxury, with every age group catered for. For the most part we are a leisure property featuring a wide range of facilities and entertainment, coupled with an exotic beachfront location,” he says. Speaking about the hotel’s target market, Peter explains: “We work with traditional leisure markets such as the UK, Germany, and CIS as well as local and GCC markets. We have a comprehensive plan in place which includes building relationships with the travel agents, public relations, and digital and traditional marketing in order to reach our target audience and make them aware of our
offerings. Ideally, we would like to see guests from both local and international markets. We will focus on implementing more of digital marketing in dynamic markets such as the GCC and traditional marketing in mature markets like the UK and Germany.” Being the first all-inclusive resort in the country, Peter says competition in this segment is scarce which will benefit the property, “We are the first all inclusive fully integrated hotel in the Emirates therefore there are no direct competitors within this sector at the moment.” Following the opening of Rixos Saadiyat Island, Rixos Hotels will operate four hotels in the United Arab Emirates, Rixos Premium Dubai, Rixos The Palm Dubai, Rixos Bab Al Bahr and Rixos Saadiyat Island. Rixos currently has 25 resorts and hotels under its brands, representing more than 8,000 rooms. Hotel & Catering NEWS ME
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November 2018
Event Preview
An Open Dialogue
Chefs, F&B managers, owners, suppliers, and key players from the industry come together every year at BNC Publishing’s The Big Food And Beverage Forum to network and engage in an honest dialogue on the future of the industry while also sharing their expert analysis on the tourism and hospitality sector and this year the much anticipated event will take place at Hilton Dubai, Al Habtoor City on 14 November 2018. Welcoming hundreds of F&B professionals from across the region, the event will tackle key topics, trends, and challenges impacting the industry, with a morning of thought-provoking panel debates, expert speaker sessions, and interactive workshops. This year we have a stellar line up of speakers who will discuss a range of key trends in the industry and engage in an honest dialogue about the challenges and future of the market. 42
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November 2018
Event preview
The Agenda 8:00 am
Registration & networking
10:40 am
Expert Session: Boecker
8:30 am
Welcome address: Hotel &Catering News Middle East
10:55 am
Coffee Break
11:15 am 8:35 am
Keynote address: Du
9:00 am
Panel: Discounts, the good, the bad, and the ugly of it. This panel will discuss both the benefits and drawbacks of discounts, happy hours, and ladies night offers in the industry. From the ones who run it, we want to hear how it has benefitted them and why they continue to go into the market with discounts and from the ones who have done away with theme nights, we want to know their thoughts behind the decision. • Giacomo Puntel, director of F&B, Anantara The Palm • Abdul Kader Sadi, managing director, Glee Hospitality • Moiza Saeed, regional director, Zomato Gold business • Farah Sawaf, managing director, Soul Communications • Chris Shaw, general manager, The Entertainer • Anurag Bajpai, partner, KPMG Lower Gulf
Panel 3: Farm to table, the challenges in sourcing. It is not difficult to find supplies in this region, however, is the lack of regional produce taking a toll on costs in the industry? This panel will explore the topic of sustainable produce, and its presence in the Middle East. They will also look at what challenges do suppliers face when dealing with customers and the flip side of that conversation. • Ben Tobitt, group executive chef, Jumeirah Restaurant Group • Belal Kattan, executive chef, Radisson Blu Hotel Dubai Media City • Cesar Bartolini, chef de cuisine, Bread Street Kitchen by Gordon Ramsay • Luca Gagliardi, general manager, Pierchic
12:05 pm
Panel 4: Finding the right balance: What more can be done to bring a correction in the food and beverage industry. The current F&B market is far from having the right balance, with an oversupply heavily prevalent in the market. This panel will explore what businesses and the government can collectively do to bring that balance. Topics to touch on include the rising rental cost, ease of visa permit and part-time employment, and putting a cap on new venue openings among many more. • Naim Maddaad, MD and CEO, Gates Hospitality • Rob Cunningham, vice president of food & beverage, JA Resorts • Samer Hamadeh, founder, Aegis Hospitality • Sajan Alex, vice president, Tablez Food Company, Restaurant Division • Duncan Fraser Smith, director of global F&B, The First Group • Karan Singh Purohit, director of operations, MP creative restaurants
9:50 am
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Panel 2: Datanalysis, are we making use of consumer data? Data. Everybody wants it, but few know how to make the best use of it. Are restaurants in the Middle East doing enough to gather customer data and use it to their benefit? Is there room for personalised service with such information? This panel will also look at how the delivery services in the region make best use of such data and whether venues can benefit from their expertise in this field. • John Buenaventura, founder, Cusinero Uno • Toon Gyssels, COO, Talabat • Ziad Kamel, co-founder and director, Couqley French Bistro • Raki Phillips, co-Founder and CEO, SugarMoo Desserts
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November 2018
Event Preview
Meet the Sponsors Presented by du du is a vibrant and multiple award-winning telecommunications service provider serving nine million individual customers with its mobile, fixedline, broadband internet, and, home services over its 4G LTE network. du also caters to over 100,000 UAE businesses with its vast range of ICT and managed services. Since its launch in 2007, more than 6.5 million mobile customers (almost 50% market share), 555,000 fixed line subscribers, 180,000 home services subscribers and over 70,000 businesses have chosen to use du's services.
Platinum Sponsor
Marc Hajjar, country manager Boecker, UAE, on the company’s presence at the event. industry and we are looking forward to discussing key topics and trends and learn more about our clients’ challenges and opportunities, while building strong relationships with them. What are your company’s plans for the next few months? Boecker is working towards achieving business excellence and developing our human resources. We believe in helping our people reach their full potential. This investment is not only good for our employees but it is essential to our business growth. Boecker team members are exposed to ongoing training opportunities that empower their skills and keep them up to date with the industry’s latest news and advancements to help them educate our clients and spread awareness about our solutions.
Why did you choose to sponsor the event? Boecker is a key player in the F&B industry in the Middle East and we consider The Big F&B Forum as the right platform to meet our target audience and business partners. The event brings together senior executives from various functions across the F&B 44
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Brief about the company. Founded in 1994 Boecker has continuously been at the forefront of public health services, delivering comprehensive solutions in pest management, food safety, biosecurity, and occupational health and safety. Boecker’s extensive presence in the Middle East places it as a strategic partner providing the highest quality of products and services. We provide flexible and customised solutions tailored specifically to our customer's needs and we take pride in delivering the highest levels of service, innovative solutions, and professional customer care. www.hotelnewsme.com
November 2018
Event preview
Exhibitor
Exhibitor
Gabriel Estrella Talentti, director, Alto-Shaam Middle East & Africa, on sponsoring The Big F&B Forum.
Stephen Bennett, general manager, Pulsar Foodstuff, on partnering with the Big F&B Forum
Why did you choose to sponsor the event? Alto-Shaam chose to sponsor The Big F&B Forum because we value education and appreciate the opportunity the forum provides for industry professionals to come together, engage, and network. We’re looking forward to the event and the guest speakers, workshops, and debates that will discuss trends, key topics, and challenges in the industry.
Why did you choose to sponsor the event? It is very important for Pulsar Foodstuff to continue to support events such as BNC Publishing’s Big F&B Forum as it allows us to stay in direct contact with our target clients, many of whom attend such events. It is also important during difficult and testing times not to get dragged down with the negativity which can cause many companies to go backwards. We utilise such events to push forward.
What are your company’s plans for the next few months? In the next few months, Alto-Shaam will continue to focus on the innovation of new products and services to support and enhance customer experience and provide them with a higher return on their investment. Brief about the company. For more than 60 years, Alto-Shaam has been a recognised leader and innovator in the global commercial foodservice equipment industry. With its core business in primary cooking equipment, Alto-Shaam offers an expanded product portfolio that includes combitherm ovens, vector multi-cook ovens, halo heat cook & hold ovens, cook & hold smoker ovens, heated holding technologies, heated display and merchandising solutions, quick chiller rapid chill units, rotisserie ovens, convection ovens, and drop-in hot and cold wells. Issue #005
What are your company’s plans for the next few months? During the next year Pulsar Foodstuff will be increasing its amenities range to compliment those which we are currently supplying to the hotel industry. We are also introducing our first beverage as a company. Customers can now have Budgie Smoothies as part of their hotel offering. Check out our website for more information: www.pulsarfoodstuff.com About the Company. We are a personalised packaging company specialising in hotel and airline supplies. Primarily dealing with in-room products, Pulsar Foodstuff have been the leading supplier of personalised minibar items to the GCC region since 1997. We are also the leading supplier of nut and fruit mixes for the bars, clubs, cafes, and restaurants throughout the region. Hotel & Catering NEWS ME
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November 2018
Event Preview
The Night of Champions
Following the success of the first two editions, The Leaders in F&B Awards, hosted by Hotel & Catering News Middle East is back for its third year running. The event celebrates excellence and innovation in the region’s food and beverage industry and will take place on 14 November 2018 at Hilton, Al Habtoor City.
Meet the Judges
Comprising some of the region’s key experts, Hotel & Catering News ME has rounded up the most knowledgeable names in the industry to make up the judging panel. The individuals have extensive knowledge of the key trends, opportunities, and challenges associated with the business and a wealth of experience spanning operations, investment, development, education, marketing, and consumer trends.
Abdul Kader Saadi Managing director, Glee Hospitality Solutions
Having graduated from Les Roches Hotel Management School in Switzerland, Abdul Kader joined the Sogeres company as part of a leading catering group where he spent over six years with the company in Paris. He started on the operational side of the business and later moved to the head office working in the commercial, internal auditing, and purchase departments eventually being appointed as manager of international developments. Moving back to the UK in 2001 Abdul Kader joined the MARC restaurant group as project manager and after four successful years, three restaurants were opened under his leadership, two of which were granted the Michelin Star recognition. In 2008 Abdul Kader moved to the UAE and set up Glee Hospitality Solutions. Now in it is ninth year of operations, Glee Hospitality Solutions has successfully launched over 50 concepts, opened over 60 outlets across the region, and by end of 2018 will be managing a team of nearly 500 employees. 46
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November 2018
Event preview
Anurag Bajpai
Partner and head of retail, KPMG in the Lower Gulf A qualified chartered accountant, Anurag joined KPMG UAE in 1999 and is an audit partner for the consumer and industrial markets. Anurag specialises in the retail industry and leads the sector team in the UAE. His role includes working as the lead partner on audits of clients mainly in the retail and consumer markets, including F&B, in addition to real estate and construction, manufacturing, and transportation. His experience includes the audit of large family-owned businesses and multinational groups based in the UAE along with international franchisers and principals.
Christopher Lund
Head of hotels, Middle East & North Africa, Colliers International Christopher Lund oversees the hotels consultancy division of Colliers International in the Middle East and North Africa. Over the past seven years, the hotels team has worked on more than 700 projects in the region, providing advisory services to developers, investors, operators, governments, law firms, and banks. Christopher specialises in development consultancy and strategic asset management, ranging from standalone projects to large-scale destinations, as well as hotel company strategies, condohotel investment models, and negotiating complex hotel management agreements. Christopher holds an MSc in Real Estate Investment and Finance from Henley Business School, in addition to degrees and certificates from the New York University, Ecole Hoteliere de Lausanne, and The Emirates Academy of Hospitality Management.
Daniel During
Principal and managing director, Thomas Klein International Daniel During was born in Argentina and moved to Europe as a teenager, he then went on to obtain his Hotel Bachelors degree in France in 1986. During has spent most of his life living and working across the globe and spent 10 years with Hyatt International Hotels in executive positions in luxury, urban, and resort properties in the Middle East, Serbia, Spain, and Kazakhstan. Daniel has two decades of experience in the F&B and hospitality industry, covering all aspects from product and brand creation to operations management.
Martin Kubler CEO, SPS Affinity
Martin Kubler is a hotel general manager turned hospitality and service industries consultant with over 20 years of executive-level management experience in three, four and five star hotels in Europe and the Middle East. In May 2011, Martin founded Iconsulthotels, a boutique hospitality, leisure, and tourism consulting firm based in Dubai which quickly gathered local and regional acclaim. In 2016 Iconsulthotels acquired SPS – Strategic Partnership Solutions and rebranded as sps:hotels, part of sps:affinity. Martin holds an MBA in International Hospitality and Service Industries Management, Marketing, and Innovation, from Glion Institute of Higher Education. Issue #005
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Awards - shortlist
After receiving a record number of nominations for The Leaders in F&B Awards 2018, Hotel & Catering News Middle East uncovers the talented professionals and outstanding venues that have made the prestigious shortlist for the Leaders in F&B Awards.
Restaurant Categories
Leading Sustainable Restaurant
• Appetite • The Gem Garden • Café Nikki, Nikki Beach Resort & Spa Dubai • Pierchic • The Copper Lobster, Fairmont Fujairah Beach Resort
Leading Healthy Restaurant • • • • •
1762 Sanderson’s Café The Roost Rotisserie Bareburger Craft Café
Leading Home-Grown Restaurant • • • • • • • • • •
Tub of Butter Karak House Tresind Turkish Village Bistro Des Arts Sikka Café India Palace Peppermill Sumo Sushi and Bento The Tap House
Disruptor of the Year • Chefs Eye • Urban RetrEAT • Q’s Bar and Lounge, Palazzo Versace Dubai • Flow • STK
Best Newcomer
Best Interior • • • • • • • •
Hotel Cartagena Karak House Karamna Al Khaleej Restaurant Khofo Scalini Ting Irie Tresind Mosaico Lounge, Palazzo Versace Dubai • Publique • Eve Penthouse, Hyatt Regency Dubai Creek Heights
Leading Casual Dining Restaurant • • • • • • • •
GIA Tasha’s Restaurant Carnival by Tresind The Terrace on the Corniche Loca Publique Bombay Bungalow Oasis, Jabal Omar Hyatt Regency Makkah • Fish Market, Radisson Blu Hotel, Dubai Deira Creek • Brunswick, Sheraton Mall of the Emirates Hotel
Leading Fast Casual Restaurant/Cafe
• Brothaus, Steigenberger Hotel Business Bay • Revo Café, Anantara The Palm Dubai Resort • The Media Lounge • La Farine Cafe & Bakery, JW Marriott Marquis Dubai • Joud Café • Kad Che • Al Tekkaya, Jabal Omar Hyatt Regency Makkah • Mohalla Restaurant • Gallery Café, Hyatt Place • Ultra Brasserie
Leading Fine Dining Restaurant
• Grill Pit, Al Habtoor Polo Resort • Tresind • Mekong, Anantara The Palm Dubai Resort • Villa Toscana, The St. Regis Abu Dhabi • World Cut Steakhouse, Habtoor Palace, LXR Hotels & Resorts • Queens Grill, QE2
• Eve Penthouse, Hyatt Regency Dubai Creek Heights • Babel La Mer • Beach Club, Nikki Beach Resort & Spa Dubai • Hotel Cartagena • Masti • Neos, Address Downtown • Pierre’s Bistro & Bar • Queens Grill, QE2 • Café Artois, JW Marriott Marquis Dubai • Si Ristorante, Saadiyat Rotana Resort & Villas 48
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Awards - Shortlist
Leading Fusion Restaurant • • • •
Social House Zouzou Azure Mekong, Al Baleed Resort Salalah by Anantara • Sikka Café • Lava Dining, Fairmont Fujairah Beach Resort
Leading Nightlife Venue
• Noir Cocktail Bar, Kempinski Hotel Mall of the Emirates Dubai • Vault, JW Marriott Marquis Dubai • BASE • Lock, Stock and Barrel • Zero Gravity
Leading Sports Bar
• The Underground Pub, Habtoor
Grand Resort, Autograph Collection • Bridgewater Tavern , JW Marriott Marquis Dubai • Garden on 8, Media One Hotel • Icon Bar, Radisson Blu Dubai Media City • Player Sports Bar • Spike Bar • The Dubliners, Le Meridien Dubai Hotel & Conference Centre • Arena Sports Bar • Kicker’s Sports Bar, Dubai Sports City • The Cave Sports Bar & Kitchen
• Supernatural, Zero Gravity • Wanderlust brunch, JW Marriott • Yalumba, Le Meridien Dubai Hotel & Conference Centre • Dupper, Lava Beach Club, Fairmont Fujairah Beach Resort • Lido, QE2
Leading Brunch Concept
Catering Company Of The Year
• • • •
Asado, Al Habtoor Polo Resort Carnival by Tresind Hotel Cartagena Nikki Beach Saturday Brunch, Nikki Beach Resort & Spa • Salero, Kempinski Mall of the Emirates
Leading Delivery Platform • • • • •
• • • • •
Deliveroo Prax’s Zomato UberEats Round Menu
Dish Catering & Events Grandiose Catering Royal Catering Cateriya Hospitality Epicure Catering
People Categories Leading F&B Director
• Duncan Fraser-Smith, The First Group • Jerome Barbeau, Jumeirah at Etihad Towers • Marc Barakat, Habtoor Grand Resort, Autograph Collection • Tomas Vesely, Address Downtown • Nick Patmore, JW Marriott Marquis Dubai • Digvijay Rathore, Millennium Airport Hotel Dubai • Jan Schmidt, Fairmont Fujairah Beach Resort • Sreejith Purushan – Radisson Blu Hotel Dubai Deira Creek • Srinivasan Nadarajan, Al Maha Luxury Collection • Tom Arnel, Bull & Roo
Chef of the Year
• Himanshu Saini, Passion F&B • Sudqi Naddaf, Kempinski Hotel Mall of the Emirates • Zayn Haggerty, The Roost • Fadi Naim, Couqley French Bistro • Ben Tobbitt, Jumeirah Restaurant Group • Diego Solis, Habtoor Palace LXR Issue #005
Hotels & Resorts • Nick Alvis & Scott Price, Folly • Nitin Mehrotra, Lapita, Autograph Collection Hotels • Thijs van Roon, Saadiyat Rotana Resort & Villas • Carlo Garcia, Waka
Pastry Chef of The Year
• Nickola D’Souza, Steigenberger Hotel Business Bay • Pravin Ramakrishnan, Swissotel Al Ghurair • Eranda Liyanage, Fairmont Ajman • Sanjaya Mudiyanselage, Le Meridien Dubai & Conference Centre
Young F&B Leader
• Shanky Bhola, Holiday Inn Dubai Al Barsha • Olga Galiuk, Four Points by Sheraton Sheikh Zayed Road • Yulia Shcherbenko, Nikki Beach Resort & Spa • Byron Naidoo, JW Marriott Marquis Dubai • Martins Jurkevics, Q43 • Bino Joy, Swissotel Al Ghurair
F&B Heavyweight
• Ahmass Fakahany, Altamarea Group • Emma Banks, Jumeirah Restaurant Group • Evgeny Kuzin, Bulldozer Group • Peter Skudutis, Zero Gravity • Paul Evans & Freek Teusink, Solutions Leisure
Bartender of The Year
• Ashab Ansar, Nikki Beach Resort & Spa • Emilio Valencia, Weslodge • Richard delos Reyes, Anantara The Palm Dubai Resort • Sherine John, Passion F&B • Mark Maranon, JW Marriott Marquis Dubai
Best Service Team of the Year
• Tresind • Crescendo, Anantara The Palm Dubai Resort • Nola Eatery & Social House • Couqley French Bistro • Palazzo Versace Dubai • Izakaya, JW Marriott Marquis
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Event Preview
• • • •
India Palace Restaurant Oasis, Jabal Omar Hyatt Regency Fairmont Ajman Fairmont Fujairah Beach Resort
F&B Marketeer of the Year
• Elmira Gazizova, Fairmont the Palm • Latif Kural, Zouzou • Majed Al Alawi, M Management Company • Ruth Archer, Address Downtown
• • • • • •
Sona Shah, The St. Regis Abu Dhabi Caroline Rowe, Media One Hotel Cezca Chanelle, Gates Hospitality Rowan Kamel, Sugarmoo Spencer Hartwell, Solutions Leisure Christy Aprilia, Emirates Golf Club
Restaurant Manager of the Year • Abhijit Gurav, Fairmont the Palm • Azalia Chikoti, Tasha’s Café • Latif Kural, Zouzou
• Youssif Ftouni, Anantara The Palm Dubai Resort • Yuan Alex Mao, Shangri-la Hotel Dubai • Mozamil Khan, JW Marriott Marquis Dubai • Thor Gomes, Habtoor Palace LXR Hotels & Resorts • Selvamami Inbarabjan, Zero Gravity • Gorjan Kandikj, Media One Hotel • Kaska Cynar, Barbary Deli + Cocktail Club
A member of the Hotel & Catering News ME team will be in touch with the shortlisted candidates. For inquiries and table bookings please contact samer@bncpublishing.net or mark@bncpblishing.net
Meet the Sponsors Presented by du du is a vibrant and multiple award-winning telecommunications service provider serving nine million individual customers with its mobile, fixedline, broadband internet, and, home services over its 4G LTE network. du also caters to over 100,000 UAE businesses with its vast range of ICT and managed services. Since its launch in 2007, more than 6.5 million mobile customers (almost 50% market share), 555,000 fixed line subscribers, 180,000 home services subscribers and over 70,000 businesses have chosen to use du's services.
Gold Sponsor
Elias Rached, regional director of sales, MKN, Middle East and Africa shared his thoughts on the Leaders in F&B Awards. Why did you choose to sponsor the event? This event meets our vision in terms of supporting the F&B market and the special people in this industry. We look forward to supporting the operators too, knowing that partnering with such an event is great exposure for us. 50
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What are your company’s plans for the next few months? MKN is concentrating on its multi-million investments in the company’s headquarters in Wolfenbuettel, Germany. The positive business development is reflected internationally, particularly at the company’s head offices. In the last few years MKN has invested heavily in the development of its process and production facilities. In 2014 a new production hall was built with a state of the art stainless steel processing centre. Brief about the company. MKN, or Maschinenfabrik Kurt Neubauer is a German company specialising in the development, manufacture, and worldwide sales of professional thermal cooking technologies. MKN looks back on more than 70 years of special expertise which has given rise to a comprehensive product range covering all thermal processes applied in professional kitchens as well as being geared towards user-friendly optimisation of kitchen workflows. In recent years, exportable equipment innovations have resulted in a strong level of internationalisation. www.hotelnewsme.com
November 2018
Event preview
Gold Sponsor
a
company
Lamia Rochdi, regional communications executive, Bidfood Middle East, on partnering with the event. Why did you choose to sponsor the event? Being the leading foodservice partner to the industry, HORECA Trade is always keen to support events in the F&B industry. This is also a great opportunity to meet and honour industry leaders and build networks. What are your company’s plans for the next few months? HORECA Trade is focusing on customer service by ensuring we meet all our customers’ expectations in terms of demand, quality, and delivery timings. We will also continue to strengthen our market presence by adding more top brands to our portfolio. About the Company. HORECA Trade, a company of Bidfood Group, takes multiple UAE foodservice channels under its wings, offering an extensive food and beverage portfolio that boosts iconic and internationally recognised brands. HORECA Trade engages in a vast range of categories, each with their respective brands. In the food division, Rosedale Ruby is a highly recognised meat brand for its premium and superior taste. Pacific West takes pride in offering the finest quality of seafood. Lamb Weston is the ultimate potato quality brand in potato products and appetisers, and Chefmate, HORECA’s private brand, delivers condiments and oils amongst many other products that every chef needs. Issue #005
Sponsor
Abdul Kader Saadi, managing director, Glee Hospitality Solutions comments on their sponsorship. Why did you choose to sponsor the event? We represent a portion of concepts in the market and have operated many too. We are looking to strengthen our ties with professionals in the industry and it is always good to have your name out in the market for people in the field to be aware of the services we offer. This event aims to reward the hard-working people of this industry and we want to be part of it. What are your company’s plans for the next few months? We are continuously focusing on delivering new concepts with unique USPs and are currently working on over 15 live projects. Other areas which we are focusing on now include Egypt and Saudi Arabia. Our Cairo office was established in September with the focus on offering similar services as well as an investment vehicle for parties looking to enter the Egyptian market. By the start of 2019 we will have our first management operational agreement in Riyadh as well as consultancy projects in Khobar and Riyadh. About the Company. Glee Hospitality Solutions was established in Dubai almost nine years ago. We are a consultancy and management company specialising in the food and beverage business. GHS has developed and implemented over 50 concepts and currently manages nine brands. We manage a team of around 350 employees and offer full turnkey solutions when it comes to developing new food and beverage concepts from idea creations, business plan, brand identity development, interior design, recruitment, site selection, contractor coordination, and sourcing of all operating equipment to kitchen design, food and supplier selection. As part of the post-opening services, we take over the entire management and have a team of 15 people focusing on the day to day management of the outlets from accounts and human resources to area managers.
Sponsor
Simon Parke-Davis, managing director, rational comments on sponsoring the Leaders in F&B Awards 2018. Why did you choose to sponsor the event? Rational understands the importance of supporting the regions F&B entrepreneurs and facilitators. This event is a great platform for us to honour and recognise those who make our industry a key part of the region’s growth and future revenues to deliver the ambitions of its patriots. What are your company’s plans for the next few months? We are always looking to expand our team to deliver the highest level of customer satisfaction and ensure this is for the entire lifecycle of the product. We want to ensure each of our products deliver not only fair price for quality, but also expected service and support with respect to spares, technical, and operational training. about the company. Rational is a global and technology pioneer in the field of hot food preparation for large-scale and commercial kitchens preparing thousands of meals per day. We are a solutions provider who develop our appliances focusing solely on customer benefit. Since 1976, the German company has provided innovative products for professional kitchens setting the global standard for cooking intelligence, production quality, simplicity, and resource efficiency. Hotel & Catering NEWS ME
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GM Interview
A Touch of Luxury
With a professional background in luxury and hospitality, the newly appointed general manager at Anantara Al Jabal Al Akhdar Resort, Dagmar Symes, aims to bring the right mix of both worlds to the guest experience at the property. Here we speak to her about her professional journey and leading the team at the resort. 52
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GM Interview
move on. My morning view now consists of canyons at Anantara Al Jabal Al Akhdar in Northern Oman. How has your experience influenced your management philosophy? Working with a team that handles an upmarket segment is a specific mind set. Luxury nowadays is about provoking emotions and creating unique experiences and moments. Team work is key, especially when maintaining 5-star standards 2,000m above sea level. I believe the strength of a team comes from each member understanding their role in the bigger picture. To give everyone the chance to speak their mind, create an environment of creativity, and openness leading to reach conclusions cohesively are important factors for me as a general manager. What would you say are the main factors that make a great GM? The GM role could be viewed as that of a cheerleader or conductor for all team members. Paired with empathy and good listening skills you have to be close to all team members, as you are only as good as your weakest link. I would like to be viewed as a team member that leads by example, inspires others, and understands the GM role, a mentor and guide ensuring that the team has all the resources to excel in their roles be it training, personal development plans, or a great work life balance. Nothing is more rewarding than seeing others grow and excel and I truly believe that happy teams lead to happy guest experiences.
The newly appointed general manager at Anantara Al Jabal Al Akhdar Resort, Dagmar Symes Tell us about your experience in the industry. After graduating from Ecole Hoteliere de Lausanne, I started my career as a receptionist at the Hotel du Palais in Biarritz and steadily climbed the career ladder in various fields of operation in the luxury hotel segment. I was entrusted with a general manager position at the age of 28 for the first time in St. Emilion. Personal reasons led to my shift into the luxury consumer retail segment with Issue #005
renowned brands such as Louis Vuitton and Bulgari in senior management, where I spent twelve years before returning to what I loved the most, hospitality. I stepped back into the industry at the Kempinski Hotel Vier Jahreszeiten in Munich followed by a pre-opening general manager position in Beirut, Lebanon, before moving on as cluster manager for InterContinental Hotels Phoenicia and Le Vendome in Beirut. After five years in Lebanon it was time to
What changes do you plan to bring to the property in your new role? Having only celebrated Anantara’s second year anniversary it is time for the resort to rock the mountain by creating further unique memories. I look forward to bringing creative ideas to life in consideration of local customs and the natural beauty of our environment in the mountains and positioning the resort as the number one destination in Oman. Hotel & Catering NEWS ME
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GM Interview
What are your targets and expectations for next year? One target very close my heart is community work where we can certainly add value to our local community and the Omanisation aspect. We want to tap into all opportunities that will provide our guests with chances to learn about, and experience, the local culture. With targets and expectations as high as the mountain we live on, I believe this further challenges our motivation of succeeding another great year. Oman as a travel destination is on the rise and therewith great new opportunities come along to enlarge our guest portfolio. As the resort will enter its third year of operation we will continue creating awareness about the destination Al Jabal Al Akhdar and the natural beauty of our stunning environment. What are your thoughts on the current hospitality market? There is a growing demand in this region within the industry, and we can see this reflected in the number of new hotels opening each quarter. Oman particularly has the new airport and plenty of new investments. The hospitality market is in a thriving state with new openings complimenting one another, creating a space for hotels to set themselves apart. What is an operational priority for you as a GM? The priority would be to focus on exceeding our guests’ expectations by fine-tuning our offers to both International and local travellers whether it’s food, spa and wellness, adventure, or indigenous experiences. What are your main target markets? Majority of our guests come from European countries like the UK, Germany, Italy, Switzerland, and France in addition to our neighbouring countries from the GCC. What are the hotel's sales and marketing strategies? Our strategies are focused on being recognised as a luxury mountain resort destination and overall luxury travel 54
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GM Interview
destination within Oman through continuous momentum with the media and PR campaigns in the GCC and Europe. We aim to be listed in the highest travel publications and travel networks, partnering with high end brands, luxury travel networks, and tour operators. We will further collaborate in joint marketing and partnership activities of other internationally established lifestyle brands, to align all our efforts in marketing and translate it into sales. Your thoughts on digital strategies in today’s market? Digital marketing has become a very valid and powerful communication tool. When done correctly, social media is a fun way to interact with our guests, telling them about our latest offerings in recreation, spa and wellness, F&B, and of course showcasing the most Instagram-able spots in the resort. tell us about the CSR initiatives you have worked on. We are very active in participating in cleaner and greener mountain campaigns in collaboration with the Ministry of Tourism and local community. We closely collaborate with local farmers to ensure sustainability and best local produce as well as providing English classes in the schools nearby. How does the hotel fit into the hotel group’s portfolio? Anantara Al Jabal Al Akhdar Resort is one of the flagship resorts of Minor International elevating the brand through the high exposure from different channels including amazing recognition from International awards, TV programs, and distinguished publications. What do you forecast for the industry in the coming months? Based on the current demand which has recently increased, we foresee increased demand and growth for the coming years. We noticed this from our business travels to media events, travel trade shows, and road shows which we conduct in collaboration with Ministry of Tourism and Minor Hotels. Issue #005
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Chef focus
King Of The Kitchens
Sudqi Naddaf, executive chef, Kempinski Mall of the Emirates, gives Hotel & Catering News ME a taste of his culinary journey. Tell us a little bit about yourself and the journey to your current position. I have always described the role of a chef as a passion for an individual, rather than a job title. I work for around 15-17 hours on a daily basis and enjoy every minute of it. It was always my dream to become a chef and now that I have achieved that I do not see it as work, I see it as my hobby. When and how did you know that you wanted to be a chef? It all started at the young age of 12 when I saw my uncle, who is a chef too, cooking
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at our house. I found it very interesting and was intrigued with the whole process and techniques involved in cooking, this is where my journey began. Since then I have followed my passion to learn more in the culinary field at every stage. How would you explain the cooking style at Kempinski Mall of the Emirates? I would describe it as 'grandma’s cooking' with flavours presented in artistic styles. Our cooking methods aim to bring a home to home feel for our guests. We want them to enjoy the same taste that
they would experience within the comfort of their home. How do you ensure your culinary offerings stand out in the market? Consistency is key, which means providing great products and services on a regular basis is of utmost importance which then leads to a memorable experience for our guests. This goes for the success of any business. At Kempinski Hotel Mall of the Emirates we make sure we hire staff members who have the right attitude coupled with great experience and www.hotelnewsme.com
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constantly train them to ensure that the right ideology is kept in mind at all times. What can a guest expect when dining at Kempinski Mall of the Emirates? Every guest that walks through our gates can expect excellent food and beverage products leading to a memorable meal that will always be remembered. We pride ourselves with going above and beyond to ensure our guests have a great experience. How often do you change your menu? There is no time frame to change menus it could be tweaked monthly or every two months depending on the demand from guests and our evaluation. We take feedback from our guests very seriously and act accordingly. How important is it for the ambiance to complement a menu? They must go hand in hand in order to create an unforgettable experience and echo our reputation of impeccable service. What are the major challenges in the dining scene in Dubai? The biggest challenge is the difficulty to use local produce as everything is imported. The lack of home-grown product leaves us with restricted choices and we have to fly a lot of produce in. The growing competition is another major challenge which is why it is always important to keep up with trends and the demands of our guests. What influences, if any, do you draw on for your menu creations? I like to take opinions from all the chefs at the hotel and merge them together to come up with our wonderful menu creations. Everyone that works here is entitled to their say which helps us come up with high-quality and beautifully presented menus. What advice would you give chefs starting out in this region? Chefs must be aware of the number of 58
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people that come to this country from different cultures and backgrounds, all under one roof, so it is vital to be flexible with guest preferences. I would also say, stay active and innovative as this is one of the most competitive cities in the world How do you pick the right supplier? The top factors that I take into consideration before working with suppliers is the quality of products they have, the flexibility in service, and competitive prices. Although it is not hard to find something in terms of ingredients in a city like Dubai, organic seasonal products can be slightly challenging to source. What are your plans for Q4 2018? We look forward to wrapping up the year with a successful festive season and get ready for 2019. Being so close to Ski Dubai certainly helps us get into the festive spirit and bring out the celebrations.
ELEGANT LIGHTING SOLUTIONS
sales@DesertRiver.com | +971 4 323 3636
Issue #005
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Market trends
Top 10 Trends Reshaping the Travel Landscape
In a vibrant region where cities, industries, and communities are always undergoing a transformation, the travel landscape is changing in infinite ways and at an unprecedented pace. At the heart of the evolution is a growing breed of young, dynamic millennials, who account for one-fourth of the population in the Middle East. The evolving needs of this generation continue to reshape the region’s travel industry and Sameer Bagul, executive vice president and managing director, Cleartrip Middle East, gives his insights on the expectations of the Gen Y travellers.
On the move The travel industry is a fastpaced, growing industry in the Middle East, which is home to more than 108 million young people. Increasing prosperity in the region’s economies, rising disposable income of people, competitive airfares, easy visa regulations, and heightened marketing efforts by destinations are driving the demand for outbound travel. Meanwhile, millennials are travelling more than ever, influenced by a wider range of factors that include the industry’s increased focus on local experiences, convenience, and personalisation among others. The region’s travel sector has seen a steady increase in the number of Gen Y travellers and the frequency of their travel in the last few years. 60
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Personalisation For millennial travellers, onesize-fits-all is a thing of the past. No two millennials are the same and neither are their tastes, preferences, and interests. New age consumers want travel brands to shift from traditional offerings across product categories, ranging from travel class and hotel types to dining choices, towards developing more relevant and personalised customer experiences. Studies have revealed that 60% of globetrotting millennials are likely to upgrade their travel experience by purchasing in-flight services. For businesses, personalisation has opened a new world of opportunity and with customised offerings, content, and marketing, they are now able to differentiate their brands in an increasingly competitive market.
Convenience Travellers have traditionally been particular about convenience. Proximity to attractions, quality of accommodation and dining, and ease of getting around has always topped their list of priorities. It is no different for millennials. However, they want nothing less than the best of ease and comfort when they travel. As a generation that grew up with computers, internet, and social media, the Gen Y consumers expect travel agents and brands to offer innovative and technology-led solutions that can make their travel hassle free. As a result, the travel industry has been witnessing an increase of new products and services designed to enhance consumer journey all the way from booking to experiences at the destination. www.hotelnewsme.com
November 2018
Market trends
Local Experiences Millennials are experience-hungry and will travel long distances to explore new cultures, customs, and cuisines. The new travellers are increasingly demanding their travel agents and operators to curate itineraries with unique local experiences. Hot on the heels off the growing trend of experiential tourism, destinations worldwide are replacing traditional attractions on the menu with authentic cultural, culinary, and artistic offerings.
New Destinations Millennials want to travel to unique places as compared to the usual suspects. The travel industry is currently experiencing significant demand for lesser known and remote destinations in Africa, Eastern Europe, Latin America, the Middle East, and Southeast Asia.
Last Minute Bookings Last minute booking is very popular amongst travellers in the region. Competitive airfares and easier visa regulations are key drivers of last minute trips, with many millennials travelling to destinations that offer visa on arrival or require no visa for their short breaks or adventure trips. Interestingly, more than two in five customers in the GCC purchase their air travel tickets less than a week prior to departure. Issue #005
Solo Travel The region has always been identified with family travel. Consequently, destinations with cultural familiarity and abundant halal food and beverage choices topped the list of tourism spots favoured by travellers from the Middle East. Surprisingly, a new trend is on the rise. Solo travel is slowly picking up as millennials increasingly choose to stray away from the herd and travel alone in a world where language is no more a barrier for getting around, information is easily available, and dining and accommodation are plenty.
Online Travel Agents Tech-savvy millennials are increasingly opting for online travel agents (OTAs) over traditional agents when planning and booking their holidays thanks to their ability to offer an easy database of travel providers and a rewarding booking experience. OTAs have been quick to capture a sizeable market share in the travel industry in the last two decades since their introduction in the mid-1990s, leveraging their potential in personalisation and convenience. In the Middle East, the online travel market witnessed a solid expansion in 2017, showcasing a healthy 15% growth during the year.
Mobility Travellers in this region prefer mobile devices when booking their flights and hotels, with the Middle East having one of the world’s highest internet and smartphone penetration rates. Cleartrip’s H1 & Summer 2018 Travel Insights Report has revealed that the GCC region has seen a 168% increase in bookings made on mobile devices in the first half of 2018 as compared to the same period a year earlier.
Sustainable Tourism Tourism has remained to be the lifeblood of many economies around the world, providing jobs and revenues but the growing number of tourists has posed a significant threat to the environment and local communities. However, millennials want this to change. Sustainable tourism has been gaining traction with globetrotting young people. The new generation of sustainable tourists travel with a vision of giving back to local communities they visit. With a strong sense of civic responsibility, millennials seek to create a meaningful impact by preserving natural and cultural heritage, empowering local communities, and reducing carbon footprint. Hotel & Catering NEWS ME
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Out of this world
Emirati Cuisine In a country where the food culture is driven by cuisines from across the globe, authentic Emirati diners are on the rise as a result of tourists looking for a taste of local flavour while visiting the UAE and increased demand from residents to experience Emirati food. In this section we speak to three of the most popular Emirati restaurants in the country on the growth of the national cuisine.
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Chef Bilal Hassan, head chef, Al Mashowa, City Walk
How popular is Emirati cuisine in the Middle East? Chef Bilal Hassan, head chef, Al Mashowa, City Walk: Emirati cuisine has grown rapidly in the region in the past ten years, and has successfully reached a wider audience. It has attracted many gourmands from the Arab countries due to its unique spices and flavours. The cuisine also relies on traditional cooking techniques that are only used by Emirati women like the toast on steam method. Andrew Cullen, director, retail brand development at Dubai World Trade Centre and Seven Sands: Although there has been a growth in the popularity of Emirati cuisine over the past year, it has still not reached its full potential in the UAE’s food market. However, if you look back at the UAE food scene a decade ago, it Issue #005
was shaped by the rapid expansion of the Emirates which had outpaced the local food scene, with international hotel chains looking for tried and tested solutions from abroad before locally sourcing them. There’s been a conscious shift away from this approach in the recent years, with a growing number of owners in the market and an increasing emphasis on homegrown concepts. Despite the progress today, Emirati cuisine still requires more focus at home in the UAE, as in many cases concierges simply suggest Lebanese restaurants as local food. Heba Bahjat Romhein, founder and director, H Concepts and Siraj: It is quite popular across the GCC countries and dishes like biryani and kabsa are much loved by people willing to try authentic Emirati food.
How would you describe authentic Emirati cuisine? Hassan: Emirati food has a distinct identity with unique characteristics. It is a complex cuisine that requires thorough knowledge in mixing ingredients and identifying the right quantity of spices like saffron, cardamom, turmeric, and thyme. Traditional food was based around grains, dairy, and some meat including chicken, fowl, and goats in addition to fish considering the rich maritime of the UAE. Cullen: Emirati cuisine has its roots nested deep in tradition. If you look at the Bedouin culture, they were travellers and their food had to travel with them hence the importance of meat, dairy, spices, and grains, as well as the sea, which has also been a great provider and influencer over the centuries. Hotel & Catering NEWS ME
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Out of this world
Heba Bahjat Romhein, founder and director, H Concepts and Siraj
Recipes have been handed down from one generation to the next, the food itself is exemplified by Dubai’s historic position as a major trading hub between the Gulf and Asia, represented by a fusion of styles, aromas, and flavours. For this reason, the influence on the cuisine from neighbours, visitors, and those who made the country their home is also evident. Romhein: It is a rich cuisine that focuses on meat, rice, and fish with rich flavours using several spices like turmeric, cardamom, cinnamon, and saffron, especially for dishes like Aish Laham and Uzi Haris. What is your hero dish and why? Hassan: It is hard to pick only one dish from the menu, but if I must then it would be the machboos rice. It is one of the most popular and traditional Emirati dishes. It consists of spiced rice with tomato sauce and can be prepared with meat, chicken or fish depending on the diner’s preference. The dish requires a 64
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very precise method that Bedouins used to follow, which is now only known by older Emirati women. The unique ingredients make machboos rice worth all the appreciation, and since it is slow cooked and takes time to be prepared, this gives it the most sumptuous flavour that one could possibly think of. Cullen: At Seven Sands we offer local experience with a contemporary twist. Majority of our dishes, and best sellers, are the more traditional dishes such as our signature king fish majboos, which is a traditional Emirati dish with a mix of spices, served with rice and a yoghurt sauce, and Aishu lahem, a braised lamb dish with dried lemon that gives an authentic Emirati tang or khabessa, a sweet nut crumble flavoured with rose water and cardamom. Romhein: My favourite dish is makbous because of the different spices that are used in it. It goes well with shrimps, fish, meat, and chicken.
Have you adapted Emirati cuisine to suit international tastes? Hassan: With the team’s hard work, we were able to master old recipes and authentic flavours of Emirati cuisine and slightly adjusted our cooking methods to use modern techniques and an international flair in efforts to appeal to a wider audience. Cullen: Today’s Emirati cuisine is reflective of the cultural melting pot that has made up the UAE’s unique cultural and social fabric. At Seven Sands, if a dish features a local ingredient or technique, like camel milk ricotta, then we are happy for it to be part of our Emirati cuisine. Our approach is similar to a traditional ingredient prominent in our cooking, the bezar spice mix, indisputably Emirati but made from spices harvested from across the globe. Romhein: Yes, we have enhanced the original recipe by adding our own touch to it and create it with special www.hotelnewsme.com
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Out of this world
Siraj recipes. We have also changed the presentation of our dishes from a very cultural approach to make it more of a casual dining experience. What are the key trends emerging in Emirati cuisine in the region? Hassan: In my opinion, I think the Machboos is gaining popularity as a dish due to its flavourful taste and ingredients whether it’s cooked with meat, chicken or fish. Another trending dish is the Lugeimat sweet that is known to be one of the most popular desserts in the UAE and the region. Cullen: As we’re still in the early stages of Emirati cuisine emerging in the region, we are yet to see clear trends developing. However, in Dubai the differentiation of places such as Seven Sands, along with a number of other established Emirati restaurants, are starting to show the diversity of the cuisine along with unique local experiences. We look forward to Issue #005
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Out of this world
Andrew Cullen, director, retail brand development at Dubai World Trade Centre and Seven Sands
seeing the cuisine widely available with a breadth of concepts. Where do you source products for your menu? Hassan: All the ingredients we use at Al Mashowa are delivered to us daily from local organic markets and we use sustainably sourced fresh fish, meat, and chicken. Some of the spices that we use are not always available in the UAE, therefore we source them from other countries. Cullen: We’re very lucky in Dubai as most ingredients are readily available, although there are some local ingredients that are easier to source when they’re in season. We use a wide selection of local suppliers, like the Dibba Bay oysters, while we source all of our fish directly from the fish market. Romhein: Nothing is challenging to source in Dubai as everything is quite accessible. We create our own recipes using spices from different parts of the UAE and GCC countries and we tend to use a lot of organic items as well. How do you see your menu evolving over the next 12 months? Hassan: We are always evolving by expanding our menu offerings and adding old traditional dishes to ensure that we 66
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are offering our diners a true Emirati dining experience. Cullen: Our menu developments never stop. We’re continually reviewing the menu based on guest feedback and the availability of quality local ingredients and new suppliers. We have just refreshed our menu with a number of new dishes and an enhanced focus on healthy options. We also offer special menus and monthly promotions, in November, for example, we have our annual Kebab Festival, where we will be offering a limited-edition kebab menu which can be tailored to suit individual preferences with a choice of sauce and rice. Romhein: We are always open to change and creating a new dish with new flavours based
on the demand. Currently we have a strong focus on healthy dishes that taste good but are low in calories and rich in nutrients. What does the future hold for Emirati cuisine in the region? Hassan: Emirati cuisine is becoming more popular in the region as most expats are admiring the flavours and the taste of this country. You can now find Emirati restaurants in some of the leading food hubs in the world, like London and other European cities. Romhein: Emirati cuisine has a lot of potential as it has not yet been fully explored by the Western world. When it does, it will become popular in a lot of countries because of the rich ingredients and spices. www.hotelnewsme.com
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November 2018
Chain Focus
Beach Rotana, Residences
Rotana Rotana currently manages a portfolio of 27,841 keys over 100 properties across 23 countries in the Middle East, Africa, and Turkey, with an aggressive expansion plan in place. Rotana has chosen to acknowledge
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how precious time is by making the time spent in their range of hotels deemed Treasured Time. This means that Rotana has pledged to understand and meet the individual needs of all guests. In so doing,
Rotana has evolved its product brands to include Rotana Hotels & Resorts, Centro Hotels by Rotana, Rayhaan Hotels & Resorts by Rotana, Arjaan Hotel Apartments by Rotana, and The Residences by Rotana. www.hotelnewsme.com
November 2018
Chain focus
Existing properties
The Pipeline 8 new hotels in the UAE, KSA, Tanzania, Bosnia and Herzegovina, Iraq, and Iran. Location Firsts • Dar Es Salaam, Tanzania • Al Khobar, Saudi Arabia • Dammam, Saudi Arabia • Mashhad, Iran • Suleimaniyah, Iraq Bosmal Arjaan by Rotana in Bosnia and Herzegovina will make Rotana’s foray into Southeast Europe. The hotel will be the second tallest residential tower in the Balkans region when it opens in Q1 2019. Managed under the Arjaan Hotel Apartments by Rotana brand, the property will feature 130 two and three-bedroom units, in addition to a gymnasium, two indoor pools, a sauna, a Turkish bath, and multiple treatment rooms.
Rove Dubai Marina
Issue #005
Hotel Name
City
Country
Keys
Opening Year
Al Rawda Arjaan by Rotana
Abu Dhabi
UAE
109
1997
Hala Arjaan by Rotana
Abu Dhabi
UAE
166
2009
Park Arjaan by Rotana
Abu Dhabi
UAE
172
2010
Park Residences
Abu Dhabi
UAE
200
2009
Centro Al Manhal
Abu Dhabi
UAE
229
2011
Capital Centre Arjaan by Rotana
Abu Dhabi
UAE
259
2015
Centro Yas Island
Abu Dhabi
UAE
259
2009
Al Maha Arjaan by Rotana
Abu Dhabi
UAE
288
2002
Yas Island Rotana
Abu Dhabi
UAE
308
2009
Pearl Rotana Capital Centre
Abu Dhabi
UAE
315
2018
Park Rotana
Abu Dhabi
UAE
318
2009
Beach Rotana - Residences
Abu Dhabi
UAE
326
2018
Saadiyat Rotana Resort & Villas
Abu Dhabi
UAE
340
2018
Centro Capital Centre
Abu Dhabi
UAE
414
2012
Khalidiya Palace Rayhaan by Rotana
Abu Dhabi
UAE
443
2010
Beach Rotana
Abu Dhabi
UAE
565
1993
Al Ain Rotana
Al Ain
UAE
242
1999
Hili Rayhaan by Rotana
Al Ain
UAE
254
2014
The Boulevard Arjaan by Rotana
Amman
Jordan
391
2014
Amman Rotana
Amman
Jordan
412
2016
Gefinor Rotana
Beirut
Lebanon
159
2001
Raouché Arjaan by Rotana
Beirut
Lebanon
175
2009
Centro Capital Doha
Doha
Qatar
220
2016
Sedra Residences by Rotana
Doha
Qatar
250
2014
City Centre Rotana
Doha
Qatar
381
2016
Oryx Rotana Doha
Doha
Qatar
400
2010
Al Bandar Arjaan by Rotana - Creek
Dubai
UAE
90
2018
Jumeira Rotana
Dubai
UAE
114
1998
Villa Rotana
Dubai
UAE
118
2005
BurJuman Arjaan by Rotana
Dubai
UAE
148
2007
Arjaan Dubai Media City
Dubai
UAE
167
2008
Al Bandar Rotana - Creek
Dubai
UAE
190
2018
Centro Barsha, Dubai
Dubai
UAE
243
2010
Amwaj Rotana, Jumeirah Beach
Dubai
UAE
301
2010
Towers Rotana
Dubai
UAE
375
2000
Rose Rayhaan by Rotana - Dubai
Dubai
UAE
462
2009
Cayan Tower Residences by Rotana
Dubai
UAE
498
2018
Media Rotana
Dubai
UAE
536
2008
Erbil Arjaan by Rotana
Erbil
Iraq
168
2017
Erbil Rotana
Erbil
Iraq
201
2010
Nour Arjaan by Rotana
Fujairah
UAE
225
2010
Fujairah Rotana Resort & Spa
Fujairah
UAE
250
2007
Burgu Arjaan by Rotana
Istanbul
Turkey
126
2015
Tango Arjaan by Rotana
Istanbul
Turkey
147
2015
WestSide Centro
Istanbul
Turkey
152
2018
WestSide Arjaan by Rotana
Istanbul
Turkey
153
2018
Centro Shaheen
Jeddah
KSA
252
2016
Karbala Rayhaan by Rotana
Karbala
Iraq
185
2013
Al Salam Rotana
Khartoum
Sudan
233
2007
Kin Plaza Arjaan by Rotana
Kinshasa
DR Congo
101
2016
Al Manshar Rotana
Kuwait
Kuwait
198
2007
Al Marwa Rayhaan by Rotana
Makkah
KSA
481
2009
Majestic Arjaan by Rotana
Manama
Bahrain
128
2013
Downtown Rotana
Manama
Bahrain
243
2016
ART Rotana
Manama
Bahrain
311
2014
Sundus Rotana
Muscat
Oman
215
2017
The Cove Rotana resort
Ras Al Khaimah
UAE
282
2009
Rosh Rayhaan by Rotana
Riyadh
KSA
235
2016
Centro Waha
Riyadh
KSA
290
2017
Salalah Rotana resort
Salalah
Oman
422
2014
Centro Sharjah
Sharjah
UAE
306
2010
Grand Rotana Resort & Spa
Sharm El-Sheikh
Egypt
526
2005
Centro Salama
Jeddah
KSA
189
2018
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November 2018
Chain Focus
In conversation
With Omer Kaddouri, president and CEO, Rotana
What were the hotel group’s key achievements and milestones in the past 12 months? It has been an eventful year for Rotana as the company hit several milestones that helped reinforce its leading position in the hospitality industry. With the robust expansion of our market footprint, we strengthened our local and international profile. We have opened eleven new hotels in Oman, Saudi Arabia, and the UAE over the past twelve months. The new hotels include our flagship property Saadiyat Rotana Resort & Villas, Beach Rotana Residences, and The Pearl Rotana Capital Centre in Abu Dhabi, Cayan Tower Residences by Rotana, Al Bandar Rotana, and Al Bandar Arjaan by Rotana in Dubai, Sundus Rotana in Muscat, Centro Salama in Jeddah, Centro Waha in Riyadh, and Centro WestSide and WestSide Arjaan by Rotana, add 2,758 keys, bringing our 70
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portfolio of operational rooms to 17,269 in a total of 65 properties. In line with our long-term growth and expansion strategy, we signed agreements to manage and operate Cayan Tower Residences by Rotana in Dubai and Bosmal Arjaan by Rotana in Bosnia and Herzegovina. In addition, we announced a new 5-star hotel in Egypt’s New Cairo City at Arabian Travel Market 2018. Furthermore, we opened three new Global Sales offices in Paris, Milan, and Amsterdam in July to drive business from these key markets in Europe. What have been the key challenges facing your hotel group and the hospitality sector? The travel and tourism sector had come under pressure from economic challenges in the Middle East and North Africa, as well as
global geopolitical developments. The significant slump in oil prices and fiscal consolidation measures hampered economic growth across the region. The hospitality sector, however, remained resilient despite declining revenue growth. Hotel occupancy rates continued to perform as the region continued to be a popular destination for international overnight travellers. With its strong portfolio and sizeable client base, Rotana remained buoyant in challenging market conditions. The company’s diversified offerings and its deep understanding of the local market and culture, being a home-grown brand, provided it with an added advantage in the region’s hospitality sector. Our hotels were fully operational during the past year, albeit experiencing profit declines. In 2018, the region’s travel and tourism began to rebound on the back of a strong www.hotelnewsme.com
November 2018
Chain focus
Centro Olaya
Johari Rotana recovery in the global economy and the swift growth in emerging and developing markets. The rising oil prices and growing efforts from the regional governments to drive tourism are already driving a strong momentum in the hospitality sector. What are the hotel group’s key goals for the future? Rotana has focused on maintaining a strong growth trajectory since its establishment in 1992. With our firm long-term growth strategy combined with our pursuit of excellence, we have grown our portfolio from two properties to more than 100 today. We have planned a robust pipeline of new properties to enable us to seize new opportunities. The region is well on the way to see a surge in corporate travel and domestic and international tourist arrivals on the back of massive investments in infrastructure, increased Issue #005
efforts to boost ease of doing business, and the development of new commercial, tourism, and entertainment projects, such as the EXPO 2020, 2022 FIFA World Cup and Saudi Arabia’s $500 billion Red Sea coastline project, among many others. We are confident that we will open 10 hotels per year in the next five years to meet our target of 200 hotels in operation by 2030, thereby achieving our ultimate goal of bringing our guests world-class hospitality in more locations than ever. How is technology dictating the way you run your business and liaise with customers? Emerging technologies are playing a key role in shaping the future of the hospitality industry. At Rotana, we have a successful history of harnessing innovations to benefit our guests and aim to deliver a unique personal experience
throughout all aspects of their journey with us, from booking to check-out and beyond. Rotana is actively embracing customer-driven smart technology to bring guests greater comfort and convenience when they visit our hotels. Meanwhile, our mobile app offers a simple, smart way to make bookings on the go, which increased by 5% in 2017. We are also making it easy to book a table at our restaurants through our online reservation platform, which offers a flexible way to make reservations at more than 250 Rotana signature restaurants using our website, the Rotana app, Facebook app, and several third party websites. Innovations in data are another crucial area we are focusing on. This technology has a huge potential to drive improved operational efficiency and provide an unprecedented degree of personalisation for our guests. Hotel & Catering NEWS ME
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November 2018
Opinion
From Farm to Fork
Ruth L. Petran, PhD, vice president, Food Safety and Public Health, Ecolab on food safety being a critical responsibility for F&B professionals.
Food-borne illnesses may not be new problems, but they remain to be an important global challenge, including here, in the Middle East. According to the World Health Organisation (WHO), developing countries are at more of a risk of food-borne illnesses due to limited disease surveillance, prevention, and control strategies. Indeed, the Middle East and North Africa (MENA) region only ranks behind Africa and South-East Asia in shouldering the third highest estimated burden of food-borne diseases. While such diseases rank amongst the world’s most preventable illnesses, a recent WHO report revealed that almost one in 10 people globally contract a food-related illness every year. As in the rest of the world, diarrhoeal disease agents including 72
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norovirus, campylobacter, E. coli, and salmonella cause most of the food-borne illnesses in the MENA region too. Typically caused by bacteria and viruses, non-fatal food-borne illnesses can still leave damaging effects in their wake, with individuals sometimes suffering from subsequent kidney failure, chronic arthritis, or even brain and nerve damage. Moving away from human impact, food-borne illnesses also pose a severe risk to businesses. Outlets serving contaminated food, or brands selling disease-carrying bacteria can suffer in areas such as damaged reputation, lost revenues, and hefty fines from municipalities and food safety watchdogs. In this environment, F&B providers must understand how these diseases arise and how best to protect their customers and business.
Food-borne illnesses can lead to unpleasant symptoms, hospitalisation, and even death. Food items from ice or poultry, to lettuce or nuts can contain harmful micro-organisms and parasites, some of which can prove fatal. The threat is further amplified by the fact that the naked, human eye cannot detect whether a food or beverage is contaminated, the effect is not felt until the food is consumed, and symptoms set in. Food contamination can take place anywhere during the supply chain process, from harvesting and processing to preparation and storage. It is vital to understand and raise awareness of potential risks in the entire supply chain cycle that can cause and spread illnesses, which can aid in the development and implementation of preventive controls. www.hotelnewsme.com
November 2018
Opinion
The most common contributing factors to food-borne illnesses are: Personal Hygiene Failure Hand hygiene is essential for anyone harvesting, handling or preparing food. If an individual has dirty hands, germs can be transferred. F&B operators along the entire food supply chain must understand how to properly wash their hands and do so frequently. They should also stay at home when ill with gastro-intestinal symptoms such as vomiting and diarrhoea and protect food from any open cuts on their hands. The use of gloves, utensils or other tools to avoid bare hand contact with food can help prevent the transfer of germs. Proper staff training is critical to ensure hygiene is consistent. Time and Temperature Abuse Temperature plays a key role in food safety and ensuring quality in all stages of preparation, transportation, and storage. Food temperatures should be maintained outside of the danger zone (Between 4C and 60C, where contaminating microorganisms are more likely to grow) to avoid compromising food safety and quality. Food organisations must store food according to recommendations, such as freezing or refrigerating at specified temperatures. Warming trays should be used to keep food that is intended to be served at warmer temperatures from cooling into the danger zone before being served. Adhere to recommended storage practices from credible authorities and follow the manufacturer’s ‘Use By’ dates. Even at refrigeration temperatures, some dangerous bacteria can grow, albeit very slowly. F&B operators should comply with all appropriate regulations regarding food storage times. For example, food that requires storage at a specific temperature should be stored in the appropriate location to maintain its freshness and quality to avoid having the food rendered inedible, and thereby wasted due to its improper storage.
eggs, dairy products, and fresh produce can sometimes contain bacteria that causes food-borne illnesses. Food should also reach the correct internal temperature. F&B operators and customers cannot depend on sight, smell or taste alone to determine if food has reached the proper temperature necessary to kill harmful bacteria. Use of a properly calibrated food thermometer is critical. Cross-Contamination If preparation areas are not cleaned and sanitised properly, bacteria from contaminated food or personnel could linger on surfaces and spread around. Ensuring that the food preparation area has been accurately cleaned and sanitised before use will help protect food from bacteria that can cause food-borne illnesses. When using the same cutting surface for different foods, it is also important to clean and sanitise between tasks. Contaminated Food Any food that enters the facility should come from an approved source, one that is frequently inspected by a regulatory agency and
demonstrated to have strong food safety systems in place. Even when using legitimate sources, it is imperative to check food deliveries to ensure the quality has not been compromised in any way. If the temperature of the food has been compromised, the food has been abused in any way or if there’s any evidence of infestation, the delivery should be rejected so that the food is not passed on to consumers. In supporting the prevention of foodborne illness, Ecolab believes that food safety is critical to the reputation of businesses that manufacture, sell, and serve food and beverages. Ecolab can help customers reduce or eliminate food-borne illnesses through effective cleaning and sanitising and is committed to ensuring safe food by providing effective products, programs and services that protect people and businesses from risks. Ecolab helps to ensure the quality and safety of more than a quarter (27%) of the world’s processed food at 5,000 food and beverage plants across the globe every year, supports kitchens serving 45 billion restaurant meals, and helps clean 31 billion hands per year with its hand hygiene solutions.
Ruth L. Petran, PhD, vice president, Food Safety and Public Health, Ecolab
Improper Cooking Raw food such as meat, poultry, seafood, Issue #005
Hotel & Catering NEWS ME
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November 2018
Event preview
SIAL Middle East Now in its ninth year, SIAL Middle East 2018 aims to further strengthen its positioning as a platform to meet quality buyers in a trade business-friendly environment. The event will continue to build on an exceptionally successful 2017 edition, which attracted over 1,000 exhibitors, 19,000 unique visitors (a 16% increase over 2016) and 498 fully hosted VIP buyers. In 2018, SIAL Middle East is gearing up to welcome over 20,000 visitors and up to 500 fully hosted VIP buyers for their exhibitors, and we have rounded up everything you need to know about the upcoming trade event which will take place from 10-12 December at Abu Dhabi National Exhibition Centre.
SIAL Middle East, which is held under the patronage of HH Sheikh Mansour Bin Zayed Al Nahyan, deputy prime minister of the UAE, minister of presidential affairs and chairman of Abu Dhabi Food Control Authority, is organised in strategic partnership with Abu Dhabi Food Control Authority (ADFCA). The event this year will feature innovative food, beverage, and hospitality products from categories including grocery products, dried products, confectionery, biscuits and pastry, non-alcoholic beverages, fruits and 74
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vegetables, dry fruits, dairy products, eggs, delicatessen, ready meals, meat and tripe, fish, mollusks and shellfish, and cured and salted meat. More than 65% of the exhibitors at the event this year are new to the region, which opens up opportunities for buyers and trade visitors representing dealers, distributors, HORECA, foodservice, retail, and airline catering sectors. In addition to engaging with the industry throughout the year using different mediums, SIAL Middle East has a number of events in place across the three days
which will give additional reasons to visitors to come through. These activities and events make SIAL Middle East stand out from other trade events in the region. As the host of region’s largest culinary competition La Cuisine, SIAL Middle East welcomes more than 1,000 chefs to the event every year. Senior regional and international chefs take guided tours daily to meet with exhibitors at their stands as part of the Roaming Chefs initiative, ensuring that exhibitors with foodservice offerings see the right influencers for adoption of www.hotelnewsme.com
November 2018
Event preview
their products in kitchens across the region. In memory of the founding father of the Emirates Culinary Guild, The Alen Thong Golden Coffee Pot Young Chefs Challenge will return for its second edition since its launch in 2016. The competition will feature 10 international young chef teams including Singapore, Maldives, India, Sri Lanka, Mauritius, South Africa, Panama, China, the UAE, and Estonia, who will showcase their culinary skills during the challenge. Matchmaking is one of the key activities at SIAL where exhibitors are able to meet Issue #005
pre-selected, fully hosted VIP buyers in dedicated speed networking sessions based on a product category. Each introduction lasts for three minutes for exhibitors and hosted buyers to exchange business cards, introduce the product, and share stand numbers to schedule a detailed meeting. Another feature unique to SIAL Network shows around the world is SIAL Innovation. While visitors are spoilt for choice across the exhibition with thousands of products, SIAL Innovation offers a unique perspective by showcasing the best of F&B innovation
during the year. It is also an opportunity for visitors to see winning products from SIAL Network events in Paris, Montreal, Shanghai, New Delhi, and Jakarta as part of SIAL Innovation World Champions. Exclusive to SIAL Middle East is its travel catering sector offering across all SIAL Network events. Running for 36 years, The Mercurys is an award in travel catering worldwide and ensures the region's largest gathering of airline catering professionals. As one of the key food and beverage buyers, more than 40 regional and international airlines and airline catering companies attend SIAL Middle East every year. Moreover, recognising the challenges of food security in the region, the Food Security Centre Abu Dhabi (FSCAD) will once again bring together top government officials, CEOs and industry experts to discuss ways of ensuring the availability of affordable, sustainable, and nutritious food. Panellists will address topics related to food security and discuss the regional governments’ approach towards the improvement of market-led agribusiness and investment decisions. Hotel & Catering NEWS ME
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November 2018
Event preview
In conversation with
Joanne Cook
With just over a month to go for SIAL to kick-start, we caught up with Joanne Cook, managing director, SIAL Middle East on how things are taking shape in the run up to the event.
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www.hotelnewsme.com
November 2018
Event preview
How are preparations coming along for SIAL Middle East? SIAL Middle East is coming together exceptionally well as we expect yet another record-breaking edition in 2018. 90% of the exhibitors are already confirmed with pavilions like Brazil and Kuwait who made their debut last year returning once again. We are also looking forward to welcoming new pavilions including Bahrain and Mexico. We are currently in the process of finalising the conference programmes across our Middle East Food Forum and Abu Dhabi Food Security Roundtable events. More than 100 entries have come through for SIAL Innovation and visitors will be able to see latest F&B trends from across the world, introduced in the past year. How many exhibitors will be taking part at the show this year and is it still open to more? We are expecting over 1,000 exhibitors at the 2018 edition of SIAL Middle East. 90% of exhibitors have already signed up and we are in the process of finalising the floorplan to accommodate a few more exhibitors from the region. More than 50 countries will be represented by exhibitors at the event with over 30 dedicated national pavilions showcasing a variety of food, beverage, and hospitality products and services. Tell us about the Hosted Buyer Introduction Suite. Launched as a new initiative in 2015, the Hosted Buyer Introduction Suite is a private dedicated space for exhibitors to meet with batches of select hosted buyers in speed networking sessions. These sessions are split by product categories and each year we determine these on the basis of exhibitor profiles. It is then ensured that the hosted buyers are selected accordingly to match the profile. In the last edition, nine sessions based on product categories like grocery products, airline catering, meat & poultry, fish & seafood, confectionery, non-alcoholic beverages, dairy products, and fruits & vegetables were organised over three days. Karl Devlin, head of business development Issue #005
at Invest Northern Ireland said that last year he met around 25 buyers from a wide range of countries, not just from the GCC but also from Malaysia, Vietnam, Thailand, India, Pakistan, and Turkey at the session and at least half of the buyers you have met will come to your stand. What are the Mercurys and how are the nominations looking this year? The Mercurys is the most prestigious award in travel catering, worldwide and it is sought after by the best and most proactive companies in the industry. The event has been running for 36 years and used to be organised by the International Travel Catering Association (ITCA) in London. Since 2014, SIAL Group has acquired the rights to run the event and it is held at Shangri-La Abu Dhabi every year. The Mercurys recognises the finest in travel catering and honours entrants across meal service concept, food products, beverage, and equipment categories. We have grown the event to run product presentations in Perth, London, and Abu Dhabi so that entrants are able to showcase their products and services close to their base. The gala dinner is attended by over 200 professionals and we are expecting more than 40 nominations from manufacturers, suppliers, airline caterers, and airlines from all over the world. Tell us about SIAL Innovation. Visitors are spoilt for choice across the exhibition with 1000’s of products. SIAL Innovation offers a unique perspective by showcasing the best
of F&B innovation during the year. Celebrating innovation is part of the DNA of SIAL events worldwide. Last year, Linwoods from the UK took the Gold Award, Optimal Wood SAS from France took the Silver Award for their OGAM drink, whereas UAE based Al Rabia Al Daim Food & Beverages was given the Bronze Award. How many registered visitors do you have so far and how many are expected? We have already received more than 8,000 registrations for the event and are expecting to have over 15,000 preregistered visitors before the event opens. Overall, we are expecting more than 20,000 visitors from the UAE as well as rest of the region. Our visitors are from sectors including foodservice and HORECA, import, export, distribution, and retail sectors. 70% of the visitors at the event are decision makers, which includes owners, CEOs, and general manager as well as purchasing and procurement management. SIAL Middle East is part of SIAL Network, the world’s largest network of professional B2B food exhibitions. With an international presence, more than 50 years’ experience, and combining its global knowledge with the local approach of its market, the SIAL Network has become a world benchmark for food industry players. It hosts thousands of companies from over 109 countries and attracts a live community of more than 365,800 buyers. For more information on the event or to register to attend the 2018 edition of SIAL Middle East, please visit: www.sialme.com.
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November 2018
In focus
The Ergonomics of Coffee
Gruppo Cimbali, a leader in the design and production of professional machines for coffee and milkbased beverages recently launched the new Faema E71E for coffee specialists. Combining design and technology for the creative barista, the new coffee machine by Gruppo Cimbali, the E71E is built for ease of use, boasts Italian design and technology, and comes with several customisation possibilities. Optimal extraction management that enhances the experience of every blend with intuitive and ergonomic design features ensure that the E71E provides a comfortable yet uncompromising experience for every barista. With the newly designed independent group system, longer and articulate steam wands, and patented GTi control system for infusion time 78
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management, baristas can let their creativity flow with every blend. Gruppo Cimbali is known for quality, reliability, and the modern design of its products world over and the group has shifted its focus on innovation, which has been a key element of the philosophy for them as a manufacturer with its yearly investments in research and development. The group’s focus on innovation is also reflected in the 55 currently valid patents, 12 of which have been filed in the past three years. The corporate group provides the market with the widest range of solutions for the HORECA sector, with LaCimbali, Faema,
Casadio, Hemerson, and Slayer brands in the portfolio. The company was established with Giuseppe Cimbali’s entrepreneurial decision, in 1912, to open a small copper workshop in the centre of Milan. A further fundamental step in the group’s history was the founding of Faema: Fabbrica Apparecchiature Elettro Meccaniche e Affini, in 1945 by Carlo Ernesto Valente. The success stories of the two brands came together in 1995, when La Cimbali acquired Faema, creating the largest producer of espresso coffee machines in the world, while setting the stage for the creation of the Gruppo Cimbali group, founded in 2005. www.hotelnewsme.com
November 2018
In profile
Hot Off The Oven Convotherm, a global Welbilt brand, recently launched a new mini black combi oven and Hotel & Catering News ME has all the details.
Designed with a black exterior and control panel, extra-large observation window and a small footprint, the combi oven is ideal for front of house use and serves convenience in the food business. “The matt surface of the compact combi oven gives it a clean and elegant look, and it is perfect for serving areas at petrol stations, bakeries, snack bars, coffee shops, cafés, and much more,” Arndt Manter, director Issue #005
of product management at Convotherm said. The mini black also features clever interior design, with a large cooking chamber providing plenty of space for efficient cooking and baking. The black version is available for the 6.06 mini, 6.10 mini, and 10.10 mini models and complements Convotherm’s product range as the combi oven is perfect for use alongside other Welbilt appliances like the Merrychef eikon e2s trend black.
The new Convotherm mini, available with a black or silver body, sticks to the ‘form follows function’ principle alongside a wide range of applications and practical features. The large observation window and modern surface makes the Convotherm mini black visually attractive and gives the visual control over dishes. The matt black coating also ensures that fingerprints are not visible, meaning that the mini black retains its clean and elegant appearance even after a whole day’s use. Moreover, with a width of 51.5cm the Convotherm mini black is ideal for retrofitting in kitchen, retail or convenience areas. Although compact, the interior creates a spacious chamber for efficient cooking. The BakePro feature in the Convotherm mini easy touch means that freshly baked products can go into a series production, the multistage baking profile increases output and produces high-quality results which have a longer shelf life at the serving point, thanks to a specified preparation sequence which includes additional steam and rest periods for the convection. The user can then customise the profiles for frozen, precooked or pre-baked products by setting the time and temperature. The touchscreen on the oven shows the user which products are suitable for mixed loads while ignoring the products which, owing to their preparation requirements, are not appropriate for current baking and cooking process. This feature not only ensures that the mini is always loaded with the right amount, but it also guarantees that all food produced in the combi oven is cooked to perfection. Alongside the Merrychef eikon e2s trend black, the Convotherm mini black is the ideal option for snack bars as well with the Convotherm mini especially suitable for use at peak times. Hotel & Catering NEWS ME
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November 2018
In focus
Pack Sustainably Marcus Toft, area manager, Duni Middle East & Africa on sustainability in the packaging industry. How would you explain sustainable packaging? It is all about the materials used which makes packaging sustainable in the sense that they must not contribute to global warming, as opposed to plastics made from fossil oil. The raw material must be responsibly grown and harvested from an environmental perspective and all facts and characteristics of a product must be based on stringent testing, both internal and external. What materials are used in sustainable packaging? Our products are primarily made from plant-based materials like bagassesugarcane by-product fibres, PLA or cornstarch, and paper which is wood from FSC certified forests. What products does Duni offer under sustainable packaging? In our ecoecho assortment we offer everything for take away needs. Boxes and plates from bagasse, cutlery in PLA, coffee cups and soup bowls in paper with PLA coating as well as PLA glasses and paper straws. We even have the world’s first round pizza box made from bagasse. In addition to the packaging, all our napkins are compostable and carry the OK Compost label. Are you seeing a shift in demand towards sustainable packaging in the market? Certainly, this has been a trend over several years, but I feel that this year the trend has intensified, as several government and worldwide hotel chains are implementing a no-plastic policy. Duni has been working systematically with sustainability for more than a decade and we are well prepared to react to the change in demand. 80
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Contact T: +971 55 892 7548 E: dunimea@duni.com W: www.duni.com
What are the benefits of sustainable packaging? The biggest benefit is to reduce the stress on our planet. Furthermore, when buying
products from the Duni ecoecho range you have additional aids without cutting back on other important features like quality, style, and safety. www.hotelnewsme.com
November 2018
Products
The Perfect Brew La Marquise
Anthony Bedoyan, general manager, La Marquise International tells us about their latest products.
Gold Box Roastery
Barbara Croce, managing director, Gold Box Roastery, on the Mod Bar What is your latest product launch? Our latest coffee machine product is the Mod Bar What makes it unique? Gold Box was the first company to introduce the Mod Bar in the UAE in 2015 and we’re delighted to announce that we have recently launched the latest version of it too. The Mod Bar is unlike any other coffee machine in the fact that there is no coffee machine sitting on the work surface, all the parts are modular and sit under counter creating a space where design and efficiency don't have to compete. With the Mod Bar, baristas can introduce the workflow that best fits their space mix and match espresso, steam and pour over as combined or stand-alone stations. Built by La Marzocco, the iconic Mod Bar is a statement of design and functionality for any environment.
What is your latest product launch? Our latest product launch is the German produced WMF Espresso machine which measures all key brewing parameters, with fully automatic grinding and tamping, an enhanced software and a colour touchscreen display. What makes it unique? The machine is fully automatic, yet its design portrays a semiautomatic mechanism. It detects the portafilter automatically, controls the brewing time and tamps with 100% consistency. With high attention to details, customers appreciate WMF’s performance, durability, design, and constant strike for innovation. Everyone can use this machine as it is easy to operate. What’s next for your company in 2018? La Marquise is excited to announce that we are the official worldwide (excluding the Asian market) distributor for the Folletto Latte Art Printer. Folletto is a smart coffee printer that customers can use to print images, letter or symbols on drinks, cookies and gelato. Using a mobile app and wifi connection you can customise your image and send it directly to the Folletto photo editor which will produce images in less than 20 seconds. It provides a new experience for customers and helps cafes engage with their clients and create an entirely new cafe culture.
What’s next for your company in 2018? Gold Box will continue to innovate and bring new products to Dubai as we have done over the past three years. We continue to source ethical sustainable coffee from farmers around the world and bring them back to Dubai to be roasted.
Contact T: +971 434 14320 E: barbara@goldboxroastery.com W: www.goldboxroastery.com
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Contact T: 800 LMI E: info@lamarquise.ae W: www.lmi.ae
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November 2018
Marketplace
Enhancing Experience Nizam Baki, managing partner, Purity, tells us about the latest trends in bathroom design.
What is your best-selling product? Purity offers its customer the most exclusive, bespoke and ready-made products, featuring Fantini bathroom fixtures, Omvivo Washbasins and wash plants, and a collection of Fisher Island washbasins from Boffi, Italy. The range also includes toilets, bathtubs, showers, and bathroom accessories. What makes your products unique? Most of our products are unique as the designers take the right balance of aesthetic, functionality, and conformability into consideration when designing products. At Purity, we believe that a 5-star service does not only revolve around products, but the team’s attention to detail also ensures the relationship with the customer continues from the first consultation through to after-sale care. What is the most important factor in bathroom design? Nowadays, the bathroom is considered an important space due to the comfort aspect, from being a mere service space. Bathroom design is shifting into proper living spaces where the user looks forward
to spend quality time and enjoy its space. What are the latest trends in bathroom design? A few new trends include chromo therapy,
progressive cartridge for controlled water consumption, water purification technologies, solid surfaces, new metal finishing such as rose gold, and concealed LED lighting solutions.
BIN EID EXECUTIVE SEARCH & SELECTION (Specialised in 5* Hotel Sector)
Celebrating 22 years in Executive Search (Hotels & other Hospitality segment) We thank our clients, candidates, well-wishers who directly and indirectly helped us in our wonderful & blissful journey. We also thank the Almighty, Bin Eid team members, ex-employees, associates and numerous unseen souls who supported us to navigate in our 22 years of spectacular journey. Thank you for the trust and confidence placed on us.
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• Hotel Manager • Director Finance • Executive Chef • F&B Director
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Ireland’s dairy industry. Your sustainable source. Origin Green, Ireland’s national food and drink sustainability programme is our commitment to a safe, secure food supply far into the future. Central to Origin Green, is the Sustainable Dairy Assurance Scheme (SDAS), the first national dairy sustainability scheme of its kind, an independently audited and internationally accredited programme. Ireland’s temperate climate, abundant rainfall and tradition of family farming have resulted in a grass-fed system with cows grazing outdoors for the majority of the year. Ireland’s dairy farmers participate in the SDAS programme, where consistent audits and continuous improvement ensure a sustainable supply of quality milk. So make sustainability key to a reliable dairy supply for your business. Visit OriginGreen.com/Dairy to learn more.
The world’s first national food sustainability programme OriginGreen.com/Dairy