Hotel & Catering News ME - October 2021

NEWS Middle East OCTOBER 2021

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A L L T H E L AT E S T F R O M T H E M I D D L E E A S T H O S P I TA L I T Y I N D U S T R Y

HOTELNEWSME.COM

IN GOOD TASTE Talking Shop with 10 of the UAE’s Most Promising Homegrown Food Brands

TOP OF HIS GAME NAIM MAADAD

GATES HOSPITALITY FOUNDER AND CEO

CITRUS BABA Prep time: 2 hours Rest time: 2 hours Cook time: 25 mins Makes: 20 For the dough 300g flour 105g salted butter, cubed 13g dry yeast 13g honey 3g salt 288g eggs In the bowl of a stand mixer, add the flour, butter, yeast, honey, salt and half of the eggs.

Combine using the lowest speed until the butter is softened.

Then, gradually add the rest of eggs and finish mixing thoroughly at a high speed until the mixture thickens. Let the dough proof until it has almost doubled in size (approx. 1 hour).

Once proofed, fill the baba moulds with the dough. Allow to double in size again and bake at 60°C for 25 minutes.

For the syrup 225g sugar 450g water 450g freshly squeezed orange juice 45g lemon slices 25g orange slices Seeds of 1 vanilla pod Make a syrup, strain. Soak the babas at 60° C. In a small saucepan, bring the sugar, water, orange juice, citrus slices and vanilla to a boil. Using a sieve, strain the liquid so you’re left with a syrup. Once the syrup has reached 60°C, pour it over the babas and leave to soak for at least one hour.

by Claire Heitzler USING FRENCH CREAM

"French dairy cream brings lightness to all my preparations, it is smooth, foamy and it enhances the other ingredients in my recipes"

For the citrus marmalade 250g clementines 250g grapefruit 150g sugar Seeds of ½ a vanilla pod Peel and finely dice the citrus. Add to a saucepan, then add the sugar and the vanilla seeds and simmer over a low heat until all the liquid has evaporated.

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The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.

For the whipped cream 450g 35% French cream 50g mascarpone 50g sugar Seeds of 1 vanilla pod Mix all the ingredients together and whip the French cream.

For garnishing 10 clementines 5 oranges 5 grapefruits 5 kumquats 10 candied kumquats Zest of 1 lime Cut the clementines, oranges and grapefruits into supremes. Then, the kumquats into thin slices and cut the candied kumquats in half. (1) Divide the fresh fruit equally between serving plates and arrange. (2/3) Place each baba in the centre of a plate and drizzle the citrus marmalade over the top. (4/5) Place a rosette of whipped cream on top of each baba and garnish with ½ a candied kumquat and a (6) sprinkling of lime zest.

30 COVER FEATURE

TOP OF HIS GAME

Gates Hospitality founder and CEO Naim Maadad on building a hospitality business that is “second to none”

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MAKING DELICIOUS POSSIBLE

INTERVIEW

IN GOOD TASTE

Presented by Nestlé

WHERE TRADITION MEETS INNOVATION

Professional Leading chefs from across the UAE talk food, trends, and more

Giorgio Pignataro, Regional Manager Middle East, Angelo Po

A look at 10 of the UAE’s most promising homegrown food brands that are shaking up the marketplace

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SUPPLIER WATCH

INTERVIEW

TASTEMAKERS

ONE LIFE KITCHEN

Chef Middle East presents its Coffeeshop solution for the UAE market

The homegrown brand shakes things up by becoming a licensed concept

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OPINION

MEET THE GM

TURN ON THE HEAT

MAKING MOMENTS THAT MATTER

Carlo Pignataro, Business Development Middle East, Moretti Forni

70 OPNION

CLIMBING UP THE CAREER LADDER Rikhsibay Tursunov, Operations Director at Crowne Plaza Dubai Marina, shares his tips for new entries in the hospitality industry

Nemo Acimovic, General Manager, Bab Al Qasr Hotel & Residences

HOTELNEWSME.COM | AUGUST 2021

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blend of lifestyle & luxury in a timeless elegant atmosphere

sbe.com/sls-dubai @slsdubai

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

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For all commercial enquiries related to Hotel & Catering News ME, contact Samer Alloush, Group Commercial Director samer@bncpublishing.net | T +971 55 776 4670

DESIGN Eliane Elias

All rights reserved 2021.

Opinions expressed are solely those of the contributors.

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No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher.

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HOTELNEWSME.COM | OCTOBER 2021

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HCNME NEWS

MEGA ENTERTAINMENT & F&B COMPLEX SOHO GARDEN SET TO DEBUT IN THE HEART OF PALM JUMEIRAH THIS WINTER

PRINCE KHALED’S FOLIA PARTNERSHIP WITH MATTHEW KENNEY CUISINE LAUNCHES IN KUWAIT

Folia, a celebrated range of plant-based fare, is a collaboration between internationally acclaimed Chef Matthew Kenney and Prince Khaled bin Alwaleed’s KBW Ventures Discerning diners visiting Sintoho and Dai Forni at their stylish rooftop locations now have the opportunity to order from a thoughtfully curated plant-based menu, in addition to all their usual favourite dishes at the Four Seasons Hotel Kuwait at Burj Alshaya. From September 1, the Hotel proudly becomes the latest partner of the Folia

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concept to showcase a menu of progressive plant-based cuisine that provides health-conscious patrons a range of clean, green, yet delicious menu options.

Folia, meaning “from the leaves” in Latin, was developed exclusively for Four Seasons Hotels and Resorts, and is the product of a partnership between internationally acclaimed chef Matthew Kenney and HRH Prince Khaled bin Alwaleed bin Talal Al Saud’s KBW Ventures. Folia’s mission is to carry a vibrancy of flavour-profile and presentation to the plate using plant-based ingredients for starters, mains, and dessert courses.

Supporting the launch of Folia’s newest home at Four Seasons Hotel Kuwait will be an array of opportunities to engage the city’s knowledgeable dining community in experiencing the Folia menu with fun and interactive events in the coming weeks and months.

Kuwait City becomes the latest destination to offer Kenney’s Folia menu and follows successful roll-outs at Four Seasons properties in Los Angeles, Dubai and Bahrain.

This winter get ready to experience Soho Garden Palm Jumeriah. The city’s largest nightlife, entertainment and dining destination is planning to expand its operations and add a second location at the other end of town from its popular original site, on the exclusive Palm Jumeriah. Taking up residence on the rooftop of the newly opened Nakheel Mall, the venue will truly be at the heart of the island and in easy reach of everything in the surrounding area.

Consisting of multiple venues, both indoor and outdoor, and set across a truly expansive space, the project guarantees to offer all the fun, excitement, and unique experiences the original Meydan location has become known for, and more.

Billed to be the go-to venue and welcoming guests seven days a week, Soho Garden Palm Jumeirah will be the larger-than-life extension of the existing Soho Garden location, giving both Dubai residents and tourists alike, a place to indulge in unrivalled entertainment, clubbing, lounging, and dining all in one unique destination.

NEWS

DUBAI INVESTMENTS PARTNERS WITH MILLENNIUM HOTELS & RESORTS TO OPEN DOORS TO MILLENNIUM PLACE MIRDIF, THE FIRST LIFESTYLE HOTEL IN MIRDIF HILLS Dubai Investments, a leading diversified investment company listed on the Dubai Financial Market (DFM), has partnered with Millennium Hotels & Resorts Middle East & Africa to open doors to the first lifestyle hotel in Mirdif – The Millennium Place, located within the Company’s Mirdif Hills project, developed by its subsidiary Dubai Investments Real Estate (DIR). The new four-star hotel boasts 248 keys comprising 116 rooms and suites and 132 serviced apartments along

with a variety of dining options including Hunter & Barrel from Australia, Batchig “The Lebanese-Armenian Restaurant”, Habanos Cigar Lounge & Bar, The Urban Bar, all-day dining restaurant B Social, and the rooftop pool bar. The lifestyle centric establishment also features a gym, spa and multi-purpose meeting space, which makes the Millennium Place Mirdif an excellent choice for corporate team building escapes from the city within the city.

DUBAI COLLEGE OF TOURISM HIGHLIGHTS THE IMPORTANCE OF PRACTICAL TRAINING TO PREPARE TOMORROW’S HOSPITALITY WORKFORCE

Admissions to DCT are open for September 2021 enrolment. www.dct.ac.ae

The Dubai College of Tourism (DCT), part of Dubai’s Department of Tourism and Commerce Marketing (Dubai Tourism), is running the first-of-its-kind multi-disciplinary educational platform in the region to create a dynamic, global and forward-thinking workforce of talent sourced from Dubai for Dubai.

The College offers courses specifically designed for young students aiming to work within the tourism industry. The curated certificate and diploma courses span five programme areas – Tourism, Hospitality, Retail Business, Events and Culinary Arts, offering a pathway for students to achieve professional success through world-class academic offerings. Earlier this year, DCT and Liverpool John Moores University (LJMU), one of the oldest and largest higher education institutions in the United Kingdom, announced a new pathway for Dubai College of Tourism students. With the new pathway, students who graduate with a DCT Advanced Diploma and the required GPA, will be able to continue and obtain a ‘top-up degree’ as a student of LJMU and graduate with a BA (Hons) from the highly accredited UK institution.

The College is also committed to ensuring students are career ready, and offers modules including ‘Career Preparation’, which educates students on the importance of personal branding and professionalism in the workplace, while guiding students through the job application process from curriculum vitae creation to interview preparation.

HOTELNEWSME.COM | OCTOBER 2021

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HCNME APPOINTMENTS THE ST. REGIS MALDIVES VOMMULI RESORT APPOINTS DIRECTOR OF SALES AND MARKETING Helen Malmgren joins the distinguished five-star resort in the role of Director of Sales and Marketing. Malmgren most recently led the Sales and Marketing department at Waldorf Astoria Maldives Ithaafushi from 2018 to 2020 as Commercial Director. Prior to the Maldives, she served as Director of Luxury Sales for Hilton Hotels & Resorts, EMEA for the global portfolio of Waldorf Astoria and Conrad hotels and resorts in assigned geographic markets – responsible for new hotel openings as well as commercial and business development functions throughout her extensive career.

Vincent Pauchon, General Manager, St. Regis Maldives Vommuli Resort, commented on the appointment: “Helen Malmgren’s extensive international experience with luxury hotels, resort openings and global sales make her the perfect fit for The St. Regis Maldives Vommuli Resort.

Her talent and expertise will further support our testament and commitment to excellence in our signature services, world-class amenities, and superior experiences, that guests anticipate when visiting our resort.”

Helen Malmgren, Director of Sales and Marketing, said: “Joining the team at The St. Regis Maldives Vommuli

Resort is a true delight. I’m thrilled to be a part of the leading luxury resort and look forward to bringing even more inventive ideas and success to the exceptional property in the future.”

KHALIDIYA PALACE RAYHAAN

BY ROTANA APPOINTS NEW DIRECTOR OF LEISURE Khalidiya Palace Rayhaan by Rotana Hotel, Abu Dhabi’s premier five-star family resort, appoints Athanasios Tsaparas as Director of Leisure.

Originating from Greece with British nationality, Athanasios is ready to contribute his broad experience in all aspects of operations for recreation, sports, leisure, kids club, activities, spa, live entertainment, innovation, teamwork and excellent customer service. A self-motivated and progress-driven individual with an extensive international background in luxury resorts, Athanasios is happy to join and lead this unique city retreat destination, the Beach Club at Khalidiya Palace Rayhaan by Rotana featuring one of the capital’s largest swimming pools, a 200-metre private beach, an extensive Bodylines Fitness & Wellness Club, children facilities, tennis and squash courts and much more.

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SCALE UP YOUR SKILLS AND BE CROWNED SEAFOOD SCOTLAND’S

‘CHEF POISSONNIER OF THE YEAR UAE’

PROFESSIONAL CHEFS - ITS YOUR TIME TO SHINE!

For the first time ever, Seafood Scotland are challenging professional chefs across the UAE to compete in this high level ‘Around the World’ themed, culinary competition. The ‘live heats’ will be filmed ‘live’ in Dubai and published across UAE media.

A great opportunity to ‘scale up your seafood skills’ and ‘shape your future’.

WIN

• A ‘once in a lifetime’ experience of an all-expenses paid trip to Scenic Scotland with a programme of hands-on activities to educate and help progress your career.

• Learn first-hand from Scotland’s skilled fishermen and visit Scottish fisheries to learn about sustainable aquaculture practices.

• Spend time with renowned chefs learning about hygiene, blockwork, scaling, knife skills, species, preparation and follow the journey of Scottish produce to your kitchen in the UAE. • Regional credibility as the UAE’s ‘Chef Poissonnier of the Year’.

REGISTER FREE TODAY

and find out more about the competition and what you need to do to qualify here:

www.sfschefcompetition.com

(Limited time to register, so don’t delay) For enquiries contact the Ymakan team at: kelly@ymakan.com or emma@ymakan.com

HOTELNEWSME.COM | OCTOBER 2021

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HCNME MAKING DELICIOUS POSSIBLE

and science has played a major role in it. In fact, cooking is a science- once you understand what goes inside when dealing with an ingredient, it becomes a whole new thing. Chefs are now looking for ingredients that are as close as possible to where they are found in their original context. Products made with natural ingredients, which are both safe to consume and to nature are actually preferred.

Packaging that allows for easy storage and use also plays an important role when selecting an ingredient.

PRASHANT ARIPIRALA HEAD CHEF

With more than 22 years of experience in the culinary world, McGettigan’s Ajman Executive Chef Prashant Aripirala has been working his way up in the UAE F&B scene for the last 12 years, with stints at Swissotel, ELR, SoHo Bar & Grill, Burger & Lobster, and others. As a chef who likes to “explore, experiment, and recreate,” Aripirala believes that recipes should be seen only as guidelines when making a dish- according to him, experience and knowledge play a far more important role when one’s working in the kitchen.

What’s your favorite dish to eat, and why?

For chefs, it’s hard to have one favorite dish. Anything that is edible is my favorite! Food cooked by a passionate chef with care, love, and respect is my favorite.

I like to experiment with food, mix, and match the ingredients, and that’s why it’s not easy to have a liking towards one dish, because then it limits your creativity.

What’s the recipe you’re sharing with us?

This is a dish for people who want to stay away from red meat, but miss it!

It will fulfil their meat craving without

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having to actually eat red meat. I am revisiting the SWEET EARTH® AWESOME™ Burger combined with some greens, cucumber gazpacho, and some poached prawns. I am trying to show that the SWEET EARTH® AWESOME™ Burger is not just limited to a burger, and can instead be used as a versatile ingredient.

As a chef, what are the top ingredients and products that you’re making use of these days?

There are so many creative ingredients available in the market nowadays.

Cooking has evolved through time,

What are some of the key trends you are seeing in the F&B domain today?

The market around convenience food has grown rapidly. I feel like if this trend can be used to make more balanced meals, then there is no stopping its further growth.

In essence, we need to make food that’s easy to consume, accessible, and is rooted in our shared cultures. This relates to the other trend I’ve noticed too, which is linked to globalization, because of which we are more exposed to the world than ever before. Putting different cuisines together really takes a dish to a new level, if done properly. In one dish, you can experience different cultures and traditions from around the world.

So, fusion can be a very good thing, if done with respect and proper understanding.

What is your advice for suppliers and food service professionals wanting to tap into the F&B market?

My advice to suppliers would be to always keep themselves updated with market trends, and to always aim to keep their products as real as possible with easy accessibility.

Consistency is achieved by processing the natural product and making it available throughout the year, but it should not deviate too much from its natural form.

INGREDIENTS

DECONSTRUCTED SWEET EARTH® AWESOME™ BURGER VEGETABLES • 100 g Fresh garlic • 200 g Red onion • 80 g Fresh corriander leaves • 150 g Cucumber • 50 g Green grapes • 20 g Holland red chile pepper • 30 g Flat parsley • 20 g Fresh mint • 120 g Lemon • 150 g Red skin potato • 50 g Spring onion • 100 g Sugar snap peas • 20 g Microgreens mix • 20 g Ripped avocado

DRY STORE • 100 ml Olive oil • 100 ml Corn oil • 20 g Sago • 10 g Maldon® Sea salt • 10 g Salt • 10 g Crushed black pepper SEAFOOD • 120 g Prawns 20/30 PD NESTLÉ PRODUCTS • 10 g MAGGI® Professional Vegetable Stock • 30 g MAGGI® Pesto Sauce • 30 g BUITONI® Tomato Coulis • 2 pcs SWEET EARTH® AWESOME™ Burger

FIND OUT MORE ABOUT US HERE:

HOTELNEWSME.COM | OCTOBER 2021

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HCNME MAKING DELICIOUS POSSIBLE “Local produces are great which are freshly grown in UAE there are lots of fruits and vegetable which are grown in UAE.” As a chef, what are the top ingredients and products that you’re making use of these days?

Local produces are great which are freshly grown in UAE there are lots of fruits and vegetable which are grown in UAE and as a Chef any chef would like to use fresh products as much as they can in their cooking, it not only enhances their food but also give the locals to be proud about their produce which is home grown.

MANISH KHOT HEAD CHEF

Having started his career at the prestigious Taj Mumbai hotel in India, Manish Khot entered the UAE F&B scene in 2003 by working at the Burj Al Arab hotel in Dubai. In the years since, Khot has worked at F&B concepts run by Emirates Airlines Hotels, Marriot Hotels, Jumeirah Zabeel Saray, and Meraas, and today, he is Head Chef at the Dubai-headquartered global cloud kitchen enterprise, Kitopi.

What’s your favorite dish to eat, and why?

A spicy Thai green curry will make me happy on any given day! It has so many flavors with fresh vegetables and Thai herbs, and add to that the flavor and aroma, served with hot jasmine rice- just talking about it is making me crave it.

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What’s the recipe you’re sharing with us?

Beef tenderloin with sweet potatoes and green peas. It’s a simple dish, easy to prepare, and very vibrant looking, with lot of textures and colors from different ingredients like green peas, sweet potatoes, red peppers, and beef.

What are some of the key trends you are seeing in the F&B domain today?

There have been several trends lately, of late, of which menus catered toward vegan, keto, and paleo diets are something that I’ve personally seen an uptick in. Another trend on the rise is Instagram-able foodpeople seem to really like to snap their food nowadays! But foodies want their food to not only be visually appealing, but also be healthy and sustainable in the long run.

What is your advice for suppliers and food service professionals wanting to tap into the F&B market?

My best advice to suppliers and foodservice professionals who are looking to offer their best to the market and meet demands is to be flexible with their operations in the sector, especially with respect to current trends and prices. I mean, who doesn’t want a great product that is good in quality, and offers competitive and best pricing- there is, after all, a lot of demand from the sheer number of new restaurants that are opening.

INGREDIENTS

BEEF TENDERLOIN WITH SWEET POTATOES AND GREEN PEAS VEGETABLES • 500 g Sweet potatoes • 50 g Fresh garlic • 50 g Red onion • 1 pc Red bell pepper • 10 g Fresh dill leaves • 1 pkt Amaranth cress • 1 pkt Edible flowers • 4 pcs Red raddish • 120 g Fennel leaves for garnish • 10 g Fresh thyme • 10 g Fresh rosemary

DRY STORE • 50 g Maldon® Sea Salt • 50 g Black pepper crushed • Ground cumin for garnish • 500 ml Olive oil • 500 g Néstle® Demi-Glace Powder

DAIRY • 500 g Butter • 500 g Cream

PROTEIN ITEMS • 400 g Beef tenderloin FROZEN ITEMS • 500 g Green peas • 50 g Edamame beans

FIND OUT MORE ABOUT US HERE:

HOTELNEWSME.COM | OCTOBER 2021

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HCNME MAKING DELICIOUS POSSIBLE

“Inspired by the classic, it looks fancy enough for a date night, yet very simple to prepare at home.”

As a chef, what are the top ingredients and products that you’re making use of these days?

There are a lot of products that I really enjoy using, and vinegar perhaps ranks highly on that list. I put vinegar of some description on pretty much everything- getting the balance of acidity right transforms dishes! Besides that, I’ve recently been working on some exciting recipes with activated charcoal powder- it’s an ingredient that has lots of amazing benefits.

MOHAMAD CHABCHOUL EXECUTIVE CHEF

Having been described as “a visionary, an artisan, a perfectionist,” Mohamad Chabchoul has been known to offer diners an experience of a lifetime when they try his food. As the Executive Chef at the Grand Millenium Business Bay hotel in Dubai, Chabchoul makes use of his inventive imagination to put together delicate and delicious menus that are sure to mesmerize.

What’s your favorite dish to eat, and why?

Beef stroganoff is one of the dishes that I never say no to. It is simply easy and tasty, and I always have it with a side of mashed potato- it is truly the ultimate comfort food!

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What’s the recipe you’re sharing with us?

Honey and citrus glazed duck breastone of my favourite dishes. Inspired by the classic, it looks fancy enough for a date night, yet very simple to prepare at home.

What are some of the key trends you are seeing in the F&B domain today?

There’s a lot to talk about when it comes to this topic, but I can say that alternative formulations are one of the top food trends these days.

Consumers are increasingly seeking alternative food and beverage formulations that help them avoid unwanted ingredients and/or perceived allergens. They’re tapping into specific diet plans in order to align their food and beverage choices with personal nutritional or ethical goals.

What is your advice for suppliers and food service professionals wanting to tap into the F&B market?

Reliability is a key consideration when we go about choosing suppliers. Reliable suppliers deliver the right goods or services on time, and these are often large suppliers, because they have enough resources and systems in place to make sure they can still deliver if anything goes wrong.

INGREDIENTS

HONEY AND CITRUS GLAZED DUCK BREAST SERVED WITH MASHED POTATO VEGETABLES • 100 g Green beans • 100 g Onion • 120 g King oyster mushroom • 5 g Thyme • 400 g Orange • 400 g Grapefruit • 10 g Chives • 200 g Orange juice • 3 g Edible flowers • 3 g Microgreens mix

DRY STORE • 10 g Salt • 10 g Pepper • 10 g Pink pepper • 100 g Corn oil • 50 g Honey • 20 g Peeled almond • 200 g MAGGI® Mashed Potato Powder PROTEIN ITEMS • 1 pkt Duck breast

FIND OUT MORE ABOUT US HERE:

DAIRY • 200 g Butter

HOTELNEWSME.COM | OCTOBER 2021

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HCNME SUPPLIER WATCH

Tastemakers Chef Middle East presents its Coffeeshop solution for the UAE market

“COFFEE IS A SOPHISTICATED PRODUCT WHICH REQUIRES CONTINUOUS RESEARCH AND TRAINING ALONG WITH PROFESSIONALISM AND KNOWLEDGE.”

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riven by a strong passion to make a positive difference in the hospitality industry, Chef Middle East has launched its extensive range of quality food & beverage products aimed at meeting the expectations of the coffeeshop segment in the UAE. Tauland Hyka, Beverage Category Manager at Chef Middle East said, “We have recently introduced a premium Italian brand of coffee, Mikah, that offers a great solution for coffeeshops, hotels and restaurants, with a versatile selection of blends in beans, including capsules as well and powdered decaffeinated coffee. Coffee consump-

OCTOBER 2021 | HOTELNEWSME.COM

tion has grown widely in the Middle East region lately, and according to the International Coffee organisation (ICO), Saudi Arabian coffee imports increased by 42.8% between 2008 and 2018, while Turkey saw a 192.8% growth, and the United Arab Emirates, witnessed an incredible 249% increase. And the growth continues with the trend of so many small cafes opening with their home roasting solutions. Considering this fantastic growth, there are some very interesting trends going around such as cold brew and nitro coffee; one of the greatest being the cold coffee with the rise of the coffee mocktails. We have witnessed a tremendous growth within the coffee industry during the last decade, and we expect the same for 2022, especially with the launch of Expo 2020, and the years beyond.”

Massimo Hakim, founder and CEO at Mikah, said, “Mikah offers a one-stop solution for baristas. This includes a wide range of premium coffees, from the classic Mikah blends to speciality coffees in single origin, certified coffee, and organic coffee. Coffee is a sophisticated product which requires continuous research and training

CHEF MIDDLE EAST’S COFFEESHOP SOLUTION

along with professionalism and knowledge. Mikah’s culture has always been focusing on maintaining a high-quality standard for products and services, and we continuously invest in resources to guarantee professional training and quality control ensuring to maintain Mikah’s reputation as a trusted brand.”

To complement their beverage offering for the coffeeshop solution, Chef Middle East also launched the Rude Health and Catcher Gourmet brands and product ranges, the perfect selection to aspire and inspire beverage professionals to experiment with new flavours and create more unique signature drinks. Non-dairy alternatives to milk have seen a huge rise in popularity with the general rise in plant-based diets, but for health reasons as well, and this demand is significantly increasing.

Romy Brackel, Senior International Account Manager at Rude Health said, “We’re on a mission: to make the healthy choice a celebration, not a sacrifice. The demand for dairy free drinks is growing year-on-year, and Rude Health will keep on innovating drinks at a fast pace. At Rude Health, we don’t believe in compromises. Our dairy-free drinks are the best alternatives to milk. Dairy-free, flavour-, and qualityfull. They are carefully crafted, using the highest quality, sustainably sourced, and most natural ingredients. That’s why they make the best tasting experiences.”

NelsonKho, Managing Director at Catcher Gourmet, added, “Catcher Gourmet is a brand that specialises in professional beverage ingredients for baristas that develop cafes, restaurants, and hotels’ beverages since 2009. It is a brand that originates from Malaysia, and mainly focuses on the development of coffee and tea recipes. Today, Catcher Gourmet is available in Asia and the GCC in over 20 countries with professional teams and partners to serve the customers in the region. The core products in Catcher Gourmet are mainly focused on Sauces and Premix powders ranges. We never follow the trend, but we create the trend. Thus, you will always have products that you will not find elsewhere. Matcha sauces and Earl Grey sauces are the perfect examples.”

But Chef Middle East insists that the Coffeeshop experience can only be complete with the best selection of delicacies from its Pastry & Bakery category. Pooja Bhatt, Pastry & Bakery Category Manager at Chef Middle East, explained, “We operate with different foodservice channels and aim at having solutions for each one of them. Coffeeshops are becoming lifestyle spaces where people genuinely enjoy spending time at, whether it is weekday while working, or over the weekend relaxing. We observe that coffee shops are expected to cater to all kinds of needs, and our category has built its range accordingly. For instance, we looked at revamping our breakfast offering by onboarding St. Michel into our portfolio, a brand providing high quality madeleine from France, using noble ingredients and delicious fillings such as palm oil free hazelnut spread, raspberry jams, honey and cereals, triple chocolate, citrus, etc. Serving something other than a croissant with coffee is becoming important and a great differentiator. There are also some must have such as

CHEF MIDDLE EAST HAS ANNOUNCED ITS FIRST BARISTA BATTLE 2021 COMPETITION, CALLING ALL TALENTED BARISTAS IN TOWN TO GET THEIR CREATIVITY SPARKLE, EXPLORE NEW COFFEE FLAVOUR PAIRINGS, AND PRESENT THEIR AWESOME COFFEE MAKING SKILLS.

having a good acai bowl or smoothie on the menu– for that, we have launched Byou Acai brand from Brazil, an organic manufacturer working with cooperative and proposing a puree with the highest concentration of acai in the world, as well as a sorbet with no beetroot-based sugar. We always stay as close as possible to the market needs to be able to bring in additions to our portfolio that consistently meet our customers’ demands.”

“For example, really nice croissants with loads of flaky layers, layering is super important,” Bhatt added. “The market is focusing on high quality products and going away from generic ones. Even shapes of croissant are important, like a cube for instance. Our brand of additive-free flour, Les Moulins Viron, is witnessing great success, as it is fully natural and driving phenomenal results. More and more customers are asking to be trained and start using our range.

Choux paste is a big component right now such as profiteroles, Paris Brest filled with pastry creams, and dipped in a hard crunchy glaze, Arabic inspired flavours. Avocado toast is massive and present in every single menu, so for that we developed a range of ultra-premium artisan loaves, as most of the coffee shops don’t have space to accommodate a fully functional bakery, hence require frozen partly baked breads of high quality.”

The sharing of knowledge and skills is critical to the speciality coffee industry, with local expertise and involvement being key in connecting the passionate professionals within the community. As such, Chef Middle East has announced its first Barista Battle 2021 competition, calling all talented baristas in town to get their creativity sparkle, explore new coffee flavour pairings, and present their awesome coffee making skills.

HOTELNEWSME.COM | OCTOBER 2021

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HCNME OPINION

Turn on THE HEAT CARLO PIGNATARO, BUSINESS DEVELOPMENT - MIDDLE EAST, MORETTI FORNI, TELLS HOTEL & CATERING NEWS ME ALL ABOUT THE BRAND’S AWARDWINNING BAKING PRODUCTS Can you please tell us more about your company and yourself as well?

Moretti Forni is the leading company in the field of baking technologies for leavened products. Since 1946, our mission is to provide the perfect baking experience thanks to SmartBaking®: the ideal balance between innovation and experience.

Along with my colleague Giorgio, I am the person responsible for the Middle Eastern market. We are based in Dubai, and we ensure the brand is represented properly and extensively across the distribution channels throughout the region, and amongst design consultants, contractors, international chains, end users, etc. We’ve been doing this for over six years, and I must say the level of respect and recognition of the brand in this part of the world is exceptional, and of course very satisfying.

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How does your brand stand out in the hospitality/catering landscape?

First off is the reputation of the brand, always associated with impeccable performance and longevity of the equipment. I’ve personally met countless end-users happily working daily on the same oven for 10, 15, and even 20 years.

Second, is the range of products available which enables us to service a variety of pizza and bakery businesses with our lines of deck and convection ovens, of American style international chains with our lines of conveyor ovens, of fine dining establishments with our ground-breaking electric Neapolitan-inspired pizza oven Neapolis (baking at a temperature of 510 centigrade degrees), but also the ultra-high end domestic market with Proven.

Finally, it is the company’s total dedication to heat. Our product de-

velopment philosophy is built upon the idea that heat is an ingredient that contributes to the overall quality of the food that is baked, and thanks to our patented technologies, all developed in-house, we can ensure ours is the best ingredient in the market.

And if I may add one last thing making Moretti Forni stand out, is the dedication, professionalism, and tightness of the team.

What do you think be the key challenges for your business in the months ahead?

As we speak, mid-August 2021, supply chain is still quite a challenge. As you know, raw material has become scarce and extremely expensive, and the same applies to logistics. At the same time, a swift recovery of several economies, and the fact we kept innovating, made us experience tremendous growth in demand. I am proud to say my

CARLO PIGNATARO | MORETTI FORNI

colleagues in the head office have adapted quickly to this new reality and things are now almost back to normal.

How have you evolved as a business in the recent past--has the COVID-19 pandemic affected your strategy?

To start with, we haven’t stopped investing and innovating. The brand has significantly grown its online presence, and we have added new strategic products to our range, like the new S50E, an incredibly performing deck oven of small size, which makes it an extremely versatile machine.

We have also strengthened and enlarged our collaboration with some of the most reputed pizza (and not only) chefs in Italy and abroad, not just to grow the popularity of the brand, but most importantly to develop new products, and new features in existing products, that really help chefs make better food.

support to the exhibition sector, which has always been instrumental to our industry.

We’ve also developed a lot of written and video material in support of our products, and the Road To Smart Baking kit: a glass decal and plaque that can be found in each of our ovens and that can be shown in our clients restaurant/pizzeria/shop.

In addition, our brand new website, www.morettiforni. com, is comprehensive of everything the company is and does.

At a regional level, we have invested significantly in Saber, the certification Saudi Arabia requires for any imported product. I can proudly say we can supply our Saudi clients a full range of deck and conveyor ovens, and of

course our best-selling Neapolis. I also expect new products, and new additions to existing lines being introduced this year- perhaps at HOST! Stay tuned.

“Since 1946, our mission is to provide the perfect baking experience.”

What’s in the pipeline for your company and its product offerings?

Despite the uncertainty ahead of us, the company is growing double digits and the management is committed to supporting such growth with investments across the board. An example is our presence at HOST exhibition taking place in Milano in October this year. Being there, for us, is not only a way to meet our international clients (or at least those who will chose to travel), but also a way to show our HOTELNEWSME.COM | OCTOBER 2021

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HCNME INTERVIEW

Where Tradition Meets Innovation GIORGIO PIGNATARO

REGIONAL MANAGER - MIDDLE EAST ANGELO PO tells Hotel & Catering News ME about the latest innovations coming from one of the oldest professional manufacturers of kitchen equipment in Italy

Can you please give us an introduction to both your company and yourself?

Angelo Po is a unique company for it is one of the eldest, if not the eldest manufacturer of professional kitchen equipment in Italy, and possibly Europe, founded 1922 by Mr. Po, and at the same a very modern entity which, since 2016 belongs to Marmom Group, a Berkshire Hathaway Company. Our daily job is to protect and enhance our 99 years of history, while at the same time, project our brands into the future, by leveraging the managerial, industrial, and financial capabilities of our holding company.

My role as a resident manager is to lead the team in Dubai. We oversee the brands, Angelo Po and Sagi, in the entire Middle East, and our mission is to make sure every single market gets the products and the attention it deserves, and that the voice of the market is always heard, in real time, by the headquarters.

In my experience, it’s this continuous exchange of information between the Middle East market and the headquarters in Italy, which has made, and still makes, Angelo Po a very well-known and

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respected company in this part of the world, for now more than 20 years.

What are some of the unique advantage points of your brand--how does it stand out in the hospitality/catering landscape?

Angelo Po designs and manufactures complete professional kitchens of all size, ranging from horizontal and vertical cooking lines, to all types of food storage, in Italy. Along with the necessary (quite significant) industrial capabilities, we have acquired, in almost 100 years of work and collaborations with world’s renewed designers from different industries, an extraordinary design experience that enables us to help our international partners and clients design professional kitchens of any level of complexity.

What do you think will be the biggest challenge for your sector in the months ahead?

We think the biggest challenge of our industry, and possibly many other industries, is to try and imagine “the next normal,” and not get trapped in “the

new normal” we are experiencing today.

As we speak, the F&B and hospitality industries, which are our some of our key target sectors, are enjoying a moment of euphoria and optimism, despite the challenges brought by the disruption taking place at the supply chain level.

Everyone wants to enjoy their freedom after months of restrictions, and investor confidence is at a high level. I think our duty is to try and imagine what will happen next, when the COVID-19 crisis is over, and people will have developed new habits and new ways to socialize.

I am extremely positive that food will continue to be at the centre of people’s lives, and that with creativity and investments, our industry can even gain further economic significance.

How has the COVID-19 crisis transformed the way of work at your company?

I can certainly say the pandemic hasn’t stopped us from working and innovating. While the company was investing heavily in product development, the management also gave top priority to

GIORGIO PIGNATARO | ANGELO PO

transparent communication, avoiding the mistake many companies made in terms of letting people guess (and worry) during the first phase of the pandemic, which was dominated by uncertainty.

In our case, the company was always first to communicate with every stakeholder, and thanks to this level of transparency, everyone felt somehow relieved, and subsequently developed a higher sense of belonging.

What’s in the pipeline for your company and its product offerings?

We have recently launched various new products, ranging from refrigerators to the new Icon 7000, an addition to our “flagship” modular kitchen line, which can be described as elegant, versatile, durable, and high-performing. We have also invested massively in technology, particularly in the internet of things, and

our latest combi oven, ACTO, is a good example of it, for it is designed to be controlled remotely. We do believe in this technology, which we think will be instrumental to the growth of our industry.

“Our daily job is to protect and enhance our 99 years of history, while at the same time, project our brands into the future, by leveraging the managerial, industrial, and financial capabilities of our holding company.”

HOTELNEWSME.COM | OCTOBER 2021

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HCNME INTERVIEW

Homegrown brand One Life Kitchen shakes things up by becoming a licensed concept

Amid the rise of homegrown brands and community-driven restaurants and F&B concepts, we talk to Necip Camcigil, owner and founder of One Life Kitchen, located at the UAE’s fashionable Dubai Design District (d3) on their decision to become a licensed enterprise, as well as their expansion plans 24

OCTOBER 2021 | HOTELNEWSME.COM

Why did you decide to become a licensed concept—why, according to you, was this year the right time to do that?

Our off-peak times have always been evenings and weekends, and over the years, we have worked quite hard to activate these times.

As our customer base is fairly diverse and slightly western skewed, we felt that alcohol would be an attractive addition to our proposition.

This year was the right time, because we’ve really been improving other areas of our business for the last five years now, and we felt this would really fill out the concept and take it down a new and innovative route.

HOMEGROWN BRAND ONE LIFE KITCHEN

What advice do you have for other restaurants and community cafes that are thinking of taking the plunge and becoming licensed?

Definitely know your customers, and understand whether the addition of alcohol would be a positive or a negative thing for the majority of them. Don’t expect that being licensed leads to additional sales overnight, have a plan to distinguish yourself from the many offers in the market, and make sure to define the vibe you are trying to create in the evenings once you have a license.

now in a position to explore a lot more opportunities.

What expansion plans do you have for the future?

By the end of 2021, we will be opening in Dubai’s Jumeirah Village Circle (JVC) neighborhood in a great co-living project called the hive. I absolutely love the concept, and I believe it

will be the first of its kind in the UAE. From our perspective, I also love that it allows us to once again become embedded in a community, as we have been in d3. I believe our strength lies in our ability to be one with the community we serve, and if you look at what we have achieved in d3, not only have we built a loyal

customer base who we know on a deep level, but I also believe we have allowed our community to shape who we are and what we offer. I look forward to the same in JVC, but I also think that after that, we will probably look overseas to see if we can replicate the same sort of results in a completely different market.

Was becoming licensed a way to adapt to the changing market trend?

It’s just one of those things we hadn’t considered when launching- it didn’t seem necessary, to be honest, but after a while, you realize there are different consumer segments looking for different experiences in the evenings, and serving alcohol seemed to be a much better fit for us in the evenings.

What can we expect from One Life now that you are licensed?

We’re looking to do a lot of themed nights and weekend activations that show off the versatility of the concept and the chefs, with wonderful food being paired with great wines and cocktails.

We have always been about creating an experience for our guests that goes beyond food, and I believe we’re

Left to right - Necip Camcigil, Chef Kelvin Kelly

“I ABSOLUTELY LOVE THE CONCEPT, AND I BELIEVE IT WILL BE THE FIRST OF ITS KIND IN THE UAE.” HOTELNEWSME.COM | OCTOBER 2021

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HCNME MEET THE GM

through the ranks to become a Bar Manager. 11 years later, I decided to look at new career opportunities and joined casino operations, both in Sydney and Brisbane, taking up various roles, including the General Manager of F&B at the Conrad Treasury Brisbane.

From there, in 2006, I moved with my family to the Middle East, with my first role at Hilton Abu Dhabi, and I held several General Managers roles with Starwood Hotels and Resorts (now Marriott) and at the Millennium Hotels and Resorts for the past six years, including a Director of Operations UAE role for 18 operating and new opening hotels. I am currently a General Manger of Bab Al Qasr Hotel & Residence in Abu Dhabi, a flagship 677-room hotel, which is also part of Millennium Hotels and Resorts MEA. Every day, no matter what the day ahead looks like, I remember that I am very lucky to work in a sector that is blessed. Hospitality is an industry that, throughout the history of humanity, has always been focused on taking care of others. It’s an industry which continues to grow over the long term, despite the successive crises that we have experienced in recent years and now. And it is an industry that is constantly renewing itself, and creating moments where we can get together and interact, with each day enhanced by new experiences and new learnings.

Making moments that MATTER NEMO ACIMOVIC

GENERAL MANAGER, BAB AL QASR HOTEL & RESIDENCES Can you start by giving us an introduction to yourself, and tell us a bit more about your journey in the hospitality sector?

As a hotel Industry veteran of 31 years, I’ve been fortunate enough to witness different aspects of our industry over the years, in different world markets. Starting off in London, UK as a bus boy at one of Soho’s finest restaurants, followed by moving to Australia and joining what was then the largest food and beverage operation at Sydney Hilton, and growing 26

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What are the latest developments at Bab Al Qasr that you think people should know about?

The latest, and one of the most exciting, developments is the relaunch of our outlet, Fresh Basil, revamped into Fresh Basil – Pitch Black Dining, a new, unique look to assist in the transition from light to dark, from known to unknown. Located on the second floor of the hotel, it offers a one-of-a-kind tailored-made experience. As no electronic devices are allowed inside the pitch-black room, the lack of distractions fosters the notion that dining in the dark sharpens diners’ senses. It emphases on taste, mouthfeel, fragrance, and sound, and it also promotes the art of talking. Yes, you will dine-in-the-dark, however, the whole experience has been built up beautifully in such a way that you will feel transported, acquainted with complete darkness, the social awareness heightened, and senses sharpened.

During the dining experience, guests will enjoy a threecourse mystery set menu, one course at a time. Each delicious course has been created to entice the taste buds, and awaken the senses through flavours that flow from dish to dish. It is always our pleasure to see how guests enter Fresh Basil, excited, but a bit tense (not knowing what to expect), and come out smiling, socially more involved; they end up making new friends while trying to figure out in the dark what they are eating. You enter strangers, and come out friends.

“THE HOSPITALITY OF THE FUTURE IS THE HOSPITALITY THAT WE ARE BUILDING TODAY.”

NEMO ACIMOVIC | BAB AL QASR HOTEL & RESIDENCES

With iconic architecture and an exclusive address on Abu Dhabi’s Corniche, Bab Al Qasr impresses on all levels. Luxurious guest rooms, suits, and residences offering premium comfort and amenities.

One of the capital’s largest private beaches and a sumptuous Spa provide guests with the ultimate in urban relaxation.

Lobby Lounge overview

HOTELNEWSME.COM | OCTOBER 2021

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HCNME MEET THE GM

development. At Millennium Hotels and Resorts MEA, we take our cultural belief that we grow talent, and our talent grows us, to heart. Personalized career development to grow the potential of all team members is at the core of our values as an employer.

Next to on-the-job learning and classroom training, one of our key development tools is “BAQ E-Learning Studio,” which is first ever hotel-based learning and development (L&D) online platform at our Group, designed by our own L&D team, which offers continuous learning opportunities with customized training programs, from induction to leadership, to be taken at your own pace.

“EVERY BAB AL QASR EMPLOYEE IS AN AMBASSADOR, WHICH MEANS WE ALWAYS PUT PEOPLE AT THE HEART OF WHAT WE DO” What would you tell visitors who are looking to book a stay at your hotel?

Hospitality is about trusting yourself, trusting your heart, and using it to serve others. It is vital for us that we ensure other people feel welcome, feel at ease, feel safe, and ultimately feel at home in our hotel. You need us, just like we need you, to continue creating these daily experiences that our visitors will remember for the rest of their lives, as these experiences also enhance all our lives. That is 28

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why we work for the hospitality industry, and we are proud to be involved in a welcoming and nourishing world, that is focusing on others, which ultimately generates raving fans and return customers to our hotel and the UAE.

In your role as General Manaer, how do you go about inspiring and motivating your team?

There is one thing in common at our hotel with all our professions, and that is that everything we do, comes from

the heart. Every Bab Al Qasr employee is an ambassador, which means we always put people at the heart of what we do, which means taking care of others, providing a unique and warm welcome, innovating, pushing boundaries, creating new sensations, and inspiring experiences and moments of the day.

It is vital to us that we acknowledge the value and talent that each individual brings to our hotel and our Group, and empower them to take control of their own

How do you think the hospitality industry will look like in five years’ time?

As I look ahead, I am confident that our industry is on the road to recovery, and the future looks very bright, especially here in the UAE. Collectively, we’ve had to innovate and reinvent how we deliver the hospitality experience in a hygienic, yet humane way.

The government of the UAE has gone leaps and bounds to support this, and together, we recovered. This will only continue as we embrace new technology, adapt to everevolving consumer needs, and ultimately realise our new ways and the new norms.

With Expo 2020 Dubai now only around the corner with the theme, “Connecting Minds – Creating Future,” we are at the centre of all of what’s happening right now.

The hospitality of the future is the hospitality that we are building today!

HOTELNEWSME.COM | OCTOBER 2021

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HCNME COVER FEATURE

TOP OF HIS GAME GATES HOSPITALITY FOUNDER AND CEO

NAIM MAADAD

ON BUILDING A HOSPITALITY BUSINESS THAT IS “SECOND TO NONE”

BY AALIA MEHREEN AHMED

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← NAIM MAADAD IS THE FOUNDER OF GATES HOSPITALITY. The company

represents the culmination of the hospitality veteran’s 29-year career in the industry, working across food and beverage, spa and hotels spanning Australia, Asia and the Middle East.

HOTELNEWSME.COM | OCTOBER 2021

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HCNME COVER FEATURE

D

uring my entire career, I have strongly believed that for any brand to succeed, there needs to be a non-compromising passion, belief system, and unwavering commitment in the brand ethos, which will not change in the face of any challenges that may seem unsuitable.” When Naim Maadad says this, it’s almost immediately clear that it is coming from someone with a wealth of experience in the hospitality industry— and with 40 years of hard work in the sector under his belt, the founder and CEO of Gates Hospitality certainly fits the bill. But it’s in the UAE where Maadad really came into his own as an entrepreneur, although his career here kicked off nearly a decade ago with him taking on the role of Outlets and Beverages Manager at the iconic Burj Al Arab hotel in Dubai. “My personal journey began as a dream driven by a passion for bringing hospitality brands to the vibrant city of Dubai as a starting point,” Maadad recalls. “It all started back in 2010 with Gates Hospitality, and it’s been remarkable and hugely gratifying ever since.”

→ GATES HOSPITALITY IS A HOMEGROWN

HOSPITALITY COMPANY REPRESENTING HANDPICKED CONCEPTS catering to affluent lifestylers, which include Ultra Brasserie, Reform Social & Grill Dubai, Folly by Nick & Scott, Publique, The Lion by Nick & Scott, Bistro Des Arts, Six Senses Zighy Bay, Red Farm London at Covent Garden London, and Stokehouse.

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aadad’s stewardship of Gates Hospitality is what has led to it now boasting of a portfolio of varied and novel food and beverage (F&B) concepts operating under it. “At Gates Hospitality, we are committed to the development of world-class hospitality, asset management, and food and beverage concepts,” Maadad says. “Our combined knowledge and passion are supported by our leadership team’s exceptional local and international hospitality experience.” It is this team of industry experts -or “GLocal Heroes” as Maadad calls them- that chooses specific hospitality concepts that suit the Gates Hospitality palette. And it is an ethos that appears to be accommodating of a plethora of ideas, which ranges from Dubai-based Bistro Des Arts’ French bistro that evokes memories of Paris in the 70’s, to London-based Red Farm’s 19th century-inspired approach to Chinese classical food.

Indeed, just a casual glance at the firm’s portfolio of brands makes it evident that Gates Hospitality has a keen eye for concepts that are out of the ordinary- and that in itself is the USP of the company. “We are constantly developing a suite of homegrown F&B concepts, in addition to holding representational rights to several strategically handpicked brands across the globe,” Maadad explains. “Our objective is to organically expand by conceptualising, developing, and investing in unique and innovative concepts that cater for local and international lifestyle hospitality ventures. We also have a 350-strong team made up of passionate hoteliers and industry insiders, who know what it is like to work in a restaurant or hospitality management company, as well as how to handle multiple stakeholders, and all our in-house business aspects ensure that everything from guest experience to brand awareness is second to none.”

For such a specific culture of work to permeate through the company, it is inevitably important to take a closer look at the person at the helm of Gates Hospitality. When delving a little deeper into what truly matters to Maadad in the world of hospitality, it becomes clear that two facets top his priority list: a clear sense of uniqueness, as well as unrelenting passion for the craft. “My personal belief is that if you strongly believe in your brand and have the passionate zeal to drive through any adversity, the chances of success are manifold, more than otherwise,” Maadad says. “It is not just a business; it is a longstanding journey of chasing a dream, which goes way beyond the business limitations. Each of our brands at Gates Hospitality is unique and stands out in its genre, and have proven over time that they are consistently overperforming in the marketplace.”

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ccording to Maadad, it is a lack of originality in concepts and a dearth of true passion in the hospitality industry that led to the downturn seen in the sector amid the outbreak of the global COVID-19 crisis in 2020. “The COVID-19 pandemic has proven one point clearly: it has truly become the separating line

TOP OF HIS GAME | NAIM MAADAD

“It is not just a business; it is a longstanding journey of chasing a dream, which goes way beyond the business limitations.

Each of our brands at Gates Hospitality is unique and stands out in its genre.”

between brands that are strong in ethos and DNAs, and those that are cookie-cutter ones and were just launched as emulations of successful brands, without any passion, knowledge, know-how, or expertise,” Maadad declares. “Majority of the brands that did not complete the lap and could not withstand the onslaught of the challenges are the ones that were built on egos without any defined purpose, brand definition, and without the needed leaderships.” Maadad further adds that brand engagement can be a major deciding factor when it comes to how well or poorly a firm deals with a challenge. “Brand extension and engagement in times of crisis is a must, and those who do not follow the dream with passion, commitment, involvement, authenticity, and relevance, consistently and with a strong belief, are most likely sure to fail,” he adds.

Maadad’s review of how the hospitality industry fared under the effects of the COVID-19 pandemic may seem blatant, and perhaps even a little harsh- but that doesn’t take away from the value of his words, especially as the sector slowly starts to find its footing again. The strong belief Maadad shows in his principles particularly holds gravitas when he makes it clear that he is unfazed by how saturated the local F&B market is- a factor that is often seen as a challenge by others in the ecosystem.

“Emulating other successful brands does not lend you their USPs,” he explains. “Customers have already relished these- and are craving for something other than repetitive offerings. All our brands at Gates Hospitality are unique in their standing, and are never copied from other success stories. This is where the success of our brands are, and never has any compromise been made on any of our brand ethos!”

HOTELNEWSME.COM | OCTOBER 2021

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HCNME COVER FEATURE → HAVING EXPO 2020 DUBAI RUN

A YEAR LATER IN 2021 has not dulled Naim Maadad's enthusiasm for what lies ahead- in fact, the timing of the preparations has actually helped the entire industry in rising to the occasion.

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TOP OF HIS GAME | NAIM MAADAD

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t is with this confidence that Maadad now looks forward to Expo 2020 Dubai, the mega-event that will be held in the UAE from October 1, 2021 to March 31, 2022, which is widely expected to be shot in the arm for the country’s hospitality industryand he’s made sure Gates Hospitality has a starring role in it. “Gates Hospitality’s biggest offering at the Expo 2020 is the Jubilee Gastronomy and Mixology concept, which we are positioning through the Chefs’ Table, which will be the largest gathering of Michelin-starred and other brilliant chefs from across the globe showcasing their talents,” Maadad reveals.

“Every month, for each of the six months, we will be having a set of celebrity chefs running their culinary extravaganza as the first ever, as well as the longest, event conducted in a specific gathering. It gives us great pleasure to be part of this trendsetting culinary event, and to be featured at Expo 2020 Dubai.”

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“Gates Hospitality’s biggest offering at the Expo 2020 is the Jubilee Gastronomy and Mixology concept, which will be the largest gathering of Michelin-starred and other brilliant chefs from across the globe showcasing their talents.”

ccording to Maadad, having Expo 2020 Dubai run a year later in 2021 has not dulled his or his team’s enthusiasm for what lies ahead- in fact, the timing of the preparations has actually helped the entire industry in rising to the occasion, he says. “The challenges from the pandemic are still prevalent, but the amazing support from the UAE government and its authorities has been leading the city forward amongst all the adverse situations that face us,” Maadad says. “The postponement last year has not deterred or lowered the morale of all involved, and we are surging ahead with the preparations on the ground. I would like to congratulate the UAE government on continuing the brilliant efforts, and we are all committed to making Expo 2020 Dubai the best event yet. This has once again proven that Dubai is a true hub of the world when it comes to hosting such global events. Exciting times are surely ahead!”

But Expo 2020 Dubai isn’t Maadad’s only focus- he is already looking at what needs to happen after the six-month long mega event. In particular, he has his attention set on the one factor that will continue to shift trends in the hospitality industry: digitisation. “Touchless economic and business support systems are part of the reality, and we have extensively adapted to the changed world with open arms,” he

↑ A BRAND NEW EATING IDEA UNIQUE TO EXPO

2020 DUBAI, THE JUBILEE GASTRONOMY RESTAURANT OVERLOOKING EXPO’S ICONIC AL WASL PLAZA will welcome a rotating selection of chefs from Michelin-star restaurants and establishments featured in the ‘World’s 50 Best Restaurants’ and offer ultra-luxurious experiences that include nine-course chef’s table tasting menus and book signings.

remarks. “The road ahead is challenging, given the reality of the world that has arisen as a direct result of the pandemic. But it is extremely reassuring to note that countries around the world have realised the new norm, and are opening up their borders by accepting that the pandemic is not going away any time soon. The vaccination drive has also reduced the risks that were involved, compared to when the crisis began 18 months ago.”

It is this ability to look beyond the inevitable and the obvious that has possibly helped Maadad stay at the top of his game over the course of his career, and it’s what he continues to hold on to for the journey that is yet to come. “There is no cutting corners to succeed in the short term. Guests and loyalists can see through temporary solutions being made, which could damage the reputation of the brand forever, and there won’t be an opportunity to go back and do course correction after that. So, stay on course, and never lose sight of the purpose and objectives, ever. The rear-view mirror is always to look back on the distance covered and learn from success stories. But the road ahead is a journey, not a race, and it is a platform for industry leaders to continue shaping the industry, nurturing talents, and creating a legacy. Dream big, do big!” he concludes.

HOTELNEWSME.COM | OCTOBER 2021

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IN GOOD TASTE

There’s a Spanish proverb that says that “the belly rules the mind,” and I have often felt that I am a walking personification of that particular aphorism. And that is why I have often felt that I am particularly lucky to be able to live in the UAE, where a vibrant food scene is just waiting to be explored and enjoyed- but only if you know where to look. While the industry at large has had its own share of troubles to tackle amid the ongoing coronavirus pandemic, the period has also seen a rise of entrepreneurs in the sector who have either launched new food brands, or doubled down on the ones that they were running already. Indeed, if there’s one thing that can be said about the UAE’s food scene, it’s that it’s never static- and it’s the homegrown heroes that are almost always shaking up the marketplace.

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Talking Shop with 10 of the UAE’s Most Promising Homegrown Food Brands.

This feature aims to showcase the entrepreneurs behind just 10 of the most promising (and popular) brands that have emerged in this landscape- many of these are businesses that I am personally a customer of, and I’ve also been lucky to receive a plethora of suggestions from Arva Ahmed, co-founder of Frying Pan Adventures (fryingpanadventures.com), which offers food and culture tours in Dubai that have become one of the city’s must-do activities for both visitors and local residents since 2013.

Ahmed and her team of passionate storytellers and avid explorers enjoy seeking out hidden food gems and transporting you beyond the food with their stories, nostalgia, and insider secrets of the city- all of which made her a great ally as I went about figuring out brands to include in this feature. While this is definitely not an exhaustive list of all the amazing names out there, I’d like to think that it’s a good selection to be showcased all the same. But, of course, the proof of the pudding is in the tasting- and so, I certainly hope you give these homegrown brands a try for yourself.

Bon appetit!

by ABY SAM THOMAS

EDITOR IN CHIEF, ENTREPRENEUR MIDDLE EAST

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IN GOOD TASTE

Ramie Murray FOUNDER AND CEO

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Murray and his team ended up getting the better of s the company behind the them as well. “Very soon, the bottleneck became our Dibba Bay Oysters brand, East limited production output,” Murray explains. “And no, Coast Shellfish LLC was contrary to what everyone says, it is not a good officially established in 2016, problem to have! Try explaining to but that doesn’t a chef who believes in your product really take into and has printed your brand on his account the “WE HAVE menu that you can’t supply him for years of work THE COMBINATION a few months, as you’ve sold out done to lead up OF A LOCALLY and are waiting for more oysters to to this SUSTAINABLY grow… Not fun!” particular GROWN PRODUCT moment. As THAT IS AS GOOD founder and }BUT DESPITE SUCH STRUGGLES AS, IF NOT BETTER CEO Ramie Murray points out, there and strife along the way, Murray THAN, ANYTHING was a lot of time spent in everything and his team at Dibba Bay Oysters THAT HAS BEEN from securing the right environmental persevered, and in 2019, the TRADITIONALLY permits, to waiting for applications for company found itself backed by IMPORTED HERE.” ocean concessions to be approved, strong financial partners to enable before the Middle East’s first shellfish its further growth- and the results farm producing gourmet oysters came speak for themselves. The very fact into being in the waters by the coastal town of Dibba in that diners can often be seen asking for Dibba Bay Fujairah, UAE. But the hustle didn’t end there- before Oysters by name when they are out and about in the Dibba Bay Oysters’ first harvest hit the market in the UAE is a sign of the brand’s appeal, and its ubiquitous second quarter of 2017, Murray remembers having to nature in restaurants around the country (and beyond) introduce the product in question to the UAE’s F&B showcases its development and expansion as well. “Our scene, which meant a number of face-to-face tastings production capacity has rocketed from a mere average and explanations to convince chefs to take a locally of 20,000 oysters a month two years ago, to almost grown oyster seriously- after all, the norm at the time 200,000 per month today, with this expected to grow was for restaurants to import this kind of shellfish up and beyond 500,000 per month by early 2022,” from abroad. “Thankfully, the quality of the product Murray reveals. “The really exciting part of our growth spoke for itself,” Murray remembers. “So, it was just a story is that we are now exporting over 50% of our matter of putting the hard yards in visiting as many production to lucrative and discerning markets such as restaurants as possible!” But this zeal showcased by Moscow and Hong Kong.”

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P H O T O G R A P H Y © D U N C A N C H A R D | I M A G E S C O U R T E S Y D I B B A B AY O Y S T E R S

DIBBA BAY OYSTERS

↓ THE UNIQUE QUALITIES OF THE WATERS OF THE UAE,

which have been historically showcased through the country’s legendary white pearls, now live on through the Dibba Bay oyster shell.

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IN GOOD TASTE }BUT MURRAY NOTES HERE that a large part of the credit for the success that Dibba Bay Oysters has seen in the exporting arm of its business has to go to its location in the UAE. “We have an amazing export advantage over most oyster producers globally, due to the fundamental advantages of being in the UAE,” Murray explains. “We are able to farm our oysters in a pristine marine environment in Dibba, yet due to the incredible infrastructure we enjoy here, we can harvest in the morning, be at Dubai Airports (one of the world’s largest fresh air transport hubs) by lunch time, and then be landed in the majority of the world’s major capitals by the evening of the same day… I cannot overstate the importance of this when dealing with a high value live seafood product.” }CLOSER TO HOME, while Dibba Bay Oysters continues to supply restaurants with its products through trusted distributions partners in the UAE, the brand has also been experimenting with developing its own direct-to-consumer channels here. “We opened our first Oyster Box concept in Dubai’s Umm Sequim 1 fishing harbor in early 2020, and following its success as a specialist farm-to-table oyster venue, we are now developing further locations within Dubai, Ras Al Khaimah, Fujairah, and Abu Dhabi,” Murray says. “It has been really engaging to be able to interact with our consumers directly and share our brand story, and the feedback has been fantastic. There are so few genuine farm-to-table concepts here in the UAE where consumers can fully trust and enjoy consuming a product directly from the people that grew it.” }

Our production capacity has rocketed to almost 200,000 per month today.”

↑ DIBBA BAY OYSTERS MEAT TO SHELL RATIO CAN VARY BETWEEN 18% TO 25%, depending on the season,

making them plump and meaty.

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}AND PERHAPS THEREIN LIES IN THE KEY REASON for Dibba Bay Oysters becoming the much-loved brand that it is today. “First and foremost, our oysters are really good,” Murray says. “The local story is a big selling point and really important, but Dibba Bay Oysters are a world-class product that happens to be grown locally here in the UAE. We have excellent growing conditions for oysters on the east coast of the UAE, thanks to the ideal temperatures in the waters and the rich density of food that’s available most of the year.

Our oysters have an incredibly fast growth rate, needing only 7-9 months to reach adult size- European oysters, in comparison, can take up to 2-3 years to grow to market size, and you would only see growth rates peak in this way in the summer. We are really lucky that we have the combination of a locally sustainably grown product that is as good as, if not better than, anything that has been traditionally imported here.”

That said, Murray admits that it’s been quite a tortuous road to get Dibba Bay Oysters to its current standing- it definitely cannot have been easy to kickstart the growth of an entirely new species and farming method in a region with very limited projects in the aquaculture or agriculture domain. But do the returns outweigh the risks? The answer seems to be yes. “Dibba Bay Oysters has been, and continues to be, an incredible journey of challenges and accomplishments,” Murray declares. “I guess that’s what makes it so fun and rewarding.” dibbabay.com

HARVESTING SUCCESS Dibba Bay Oysters founder Ramie Murray shares his tips for wannabe entrepreneurs aiming to follow his lead. }Do your research.

“Find out how big is the market for the product you are thinking about introducing [whether] locally, regionally, and internationally. Be very careful on your price data that you are basing your financial assumptions on- just because a restaurant sells something at a high price does not mean the producer is getting anything close to that.”

}Be clear on the rules.

“If you are planning on growing something completely new, make sure that the right regulation in place for this product locally, and also for export.”

}“Being local” isn’t enough.

“If you choose to produce something locally, make sure it’s as good as (or better than) and price competitive to what can be easily imported. Simply having something grown locally, but is not particularly good, is just not going to fly with the majority of consumers.”

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IN GOOD TASTE

Ambika Rajgopal FOUNDER

Haute Sauce is a UAE-based artisanal range of smallbatch, natural, vegan, gluten-free hot sauces.

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IMAGES COURTESY HAUTE SAUCE

HAUTE SAUCE

↓ For all of November 2020, AKIRA BACK RESTAURANT, located at

the W Hotel in the Palm Jumeirah, served a unique starter that featured the artisanal homegrown Haute Sauce as one of the key ingredients.

A

s far as origin stories go, Haute Sauce founder Ambika Rajgopal’s tale of how she came to launch her enterprise should sound quite familiar to her peers in the startup space. To put it quite simply, she was on the hunt for a product that wasn’t available in the market at large, and so, she decided to fill that gap by creating what she wanted by herself.

In Rajgopal’s particular case, what she was on the prowl for was, as she puts it, “blow-yourminds-spicy hot sauce.” And that is probably the best description of what you should expect when you buy from her UAE-based artisanal hot sauce brand.

Rajgopal ended up making Haute Sauce the } FOUNDED IN DECEMBER 2019, Haute Sauce business it is today. “We weren’t planning to do this makes use of fresh ingredients that range high on commercially,” she reveals. “Our growth was really the Scoville scale to create what its website proudly organic. I gave some to declares to be “pure fire”- and I friends, they ended up can personally vouch for the fact taking it to work, and before that its sauces are certainly that, I knew it, I was getting and perhaps more. But, funnily “WE ONLY MAKE orders from colleagues, enough, one of the challenges that HOT SAUCES IN friends, and friends of Rajgopal has come across in her SMALL BATCHES– friends. After that, it just time at Haute Sauce is describing SO, WE NEVER felt natural to make it how hot her sauces actually areofficial, and expand our after all, if you’re used to making COMPROMISE product range– and since use of those that are commerON FRESHNESS, then, there’s been no cially available (which are quite QUALITY, looking back.” Haute meek in terms of real spice Sauce currently offers levels), you might flip out when OR TASTE. sauces in four different encountering the sauces Rajgopal THIS MAKES US varieties: Original (made makes using habanero peppers STAND OUT.” with habanero peppers (100,000-350,000 on the Scoville and coriander), Haunting scale) and ghost peppers (more (the hottest of the lot, than a million on the Scoville thanks to its use of ghost scale). “The word ‘spicy’ is so peppers sourced from relative and subjective– what’s Northeast India), Puckering (a seasonal blend of spicy for one person can be mild for another,” habanero peppers and raw mango), and Rajgopal explains. “I think though that over time, Mellowing (made with Thai bird’s eye chili and we’ve grown a reputation of being a hot sauce for roasted yellow capsicum, for those with lower real spice heads.” spice thresholds).

Indeed, it’s thanks to these “real spice heads” that

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IN GOOD TASTE } IT’S PERHAPS WORTH reiterating here that Haute Sauce’s offerings don’t have the vinegary, overtly acidic flavors one finds in most commercially available hot sauces- these have a real stab of heat, and they are also completely natural, vegan, and gluten-free. “All our products are freshly produced and preservative-free, using quality ingredients,” Rajgopal adds. “Since we are a micro-saucery, we only make hot sauces in small batches– so, we never compromise on freshness, quality, or taste. This makes us stand out.” This would explain how Haute Sauce can boast of some amazing accomplishments while still being a nascent brand- its very first collaboration was with Michelin-starred Chef Akira Back’s eponymous outpost in Dubai. “We are so grateful to Chef Giovanni Ledon for believing in us and pairing the flavors of one of our sauces so finely to create a charred pineapple and enoki mushroom ceviche that was served at Akira Back as a special in November 2020,” Rajgopal recalls.

HOT TAKES Haute Sauce founder Ambika Rajgopal shares her tips for wannabe entrepreneurs aiming to follow her lead. }Use your instinct (and follow your gut) “You have to learn to trust your gut, and let it lead you into making informed choices.”

}Action your idea.

“While planning is essential and integral, too much over-planning and over-analysing can be detrimental, and can waste precious time.”

}Think like the consumer.

“While it’s important to hit your targets and goals for the business, it’s important to put yourself in the shoes of your customers, and see every situation from their perspective.”

}Find your niche.

“I think saturating an already oversaturated F&B market does little to no good. It’s so important to carve your own niche, and make your product different to other brands in the market. It’s important to constantly push forward your strengths and differences as your unique selling proposition.”

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→ HAUTE SAUCE WAS CHOSEN AMONGST OTHER BRANDS REGIONWIDE FOR RIHANNA’S MULTINATIONAL COSMETICS BRAND FENTY BEAUTY BY

- Mellowing Haute Sauce was sent as part of the UAE PR campaign.

}BUT IT’S NOT JUST THOSE in the F&B scene that have been impressed by Haute Sauce. “Most recently, we were approached by Fenty Beauty, the international makeup brand launched by globally renowned popstar Rihanna, to do a collaboration with them,” Rajgopal reveals. “We were one of the few brands that was pitched to the Fenty Beauty headquarters in California, and we were selected by them to collaborate with the brand for its PR campaign to launch its new lip gloss, Gloss Bomb Heat, in the UAE. We are still reeling from the excitement of it all- it’s our first collaboration with a brand that is both international and non-food related, and we are very proud to

have been part of such a unique and out-of-the-box partnership.”

As gratifying as all of these achievements have been, Rajgopal is also happy to admit that as an entrepreneur, she remains overwhelmed by the response she has received for Haute Sauce so far. “The following we received for our products has been so humbling,” she says. “Despite not being from the food industry, people were so encouraging, and they gave us incredible feedback. I have to thank my initial supporters for affirming their belief in a product that was intended initially just for myself- that’s what allowed Haute Sauce to turn into the brand it is today.” hautesaucery.com

“ WE’VE GROWN

A REPUTATION OF BEING A HOT SAUCE FOR REAL SPICE HEADS.”

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Mohammad Alhawari FOUNDER AND CEO

FEEL GOOD TEA CO.

A

s a corporate exec, Mohammad Alhawari had quite a high-flying job for many years in the insurance sector in the UAE- however, that career trajectory of his came to a halt in 2019 after he was let go from his executive position in the corporate entity that he worked for. It wasn’t something Alhawari was prepared for, and he freely admits to having been hit by depression soon after this particular episode. But after lots of soul-searching and months of therapy, Alhawari found himself becoming more appreciative of the little things in life that brought him joy- one of which was a freshly brewed cup of tea. A passion for tea was thus sparked, and as Alhawari dove deep into the industry that made his favorite brew, he soon became increasingly aware of a gap in the market for good quality specialty tea- and that ended up triggering his entrepreneurial instincts.

Alhawari launched Feel Good Tea Co. in early 2020, with the Emirati entrepreneur making use of research and his own travels around the world to find the premium ingredients that make the brand’s signature tea blends. By mixing together different kinds of organic tea leaves with herbs, spices, fruits, and other such ingredients, Feel Good Tea Co. is able to offer a variety of concoctions that can be enjoyed by simply tipping the contents of one of the brand’s Tea Pods (glass tubes that keep the teas fresh) into a cup of hot water.

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IMAGES COURTESY FEEL GOOD TEA CO.

IN GOOD TASTE

“ BRANDING

HAS BEEN A KEY PART OF OUR JOURNEY.” ← FEEL GOOD TEA CO. PACKAGING MATERIAL IS ENVIRONMENTALLY FRIENDLY AND RECYCLABLE.

This includes the teabags, made from biodegradable corn fibre.

“Feel Good Tea Co. really is about quality and experience,” Alhawari says. “I personally select each of our blends, which rotate seasonally, before they are pressed into our Tea Pods. Our products not only focus on unique blends and flavours, but also on a unique tea experience using loose leaf teas. The act of handling loose tea allows customers to touch, see, and smell the leaves, both in their dry and wet forms.

The ritual of brewing the perfect cup can be both relaxing and contemplative, not to mention having the ability to create a cup of tea that perfectly suits a consumer’s personal preferences.” } AS AN ONLINE BUSINESS, Feel Good Tea Co. allows customers to buy the multiple varieties of teas the brand offers through its website, following which personalised boxes containing the purchased blends are then sent to their respective addresses. The company’s digital presence is thus something Alhawari and his team have placed a lot of importance on, and that seems to have translated well for them in terms of revenue as well. “A key objective for me was to focus on the customer experience,” Alhawari says. “Tea is a very social experience, and we wanted to encourage this through the brand and our product offering.

For me, it is more about the enjoyment of my customers, and how they interact with our products. We harnessed the power of social media by utilising advertising tools on Facebook, Google Ads, and Instagram. We now have a following of 53,100 on Instagram alone, something I am very proud of. During the first year of operation, the company generated AED4.6 million in revenue amid the COVID-19 pandemic, and it has continued to grow from strength to strength.”

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WHAT'S THE T? Feel Good Tea Co. founder Mohammad Alhawari shares his tips for wannabe entrepreneurs aiming to follow her lead.

↑ Feel Good Tea

}Do not discount the importance of creativity, passion, and innovation.

to the rest of the world.

“Taking a step back from the corporate world allowed me to truly reflect on what would excite me. Feel Good Tea Co. was born out of love and passion. I would advise anyone starting a business to ensure it’s something you are truly passionate about, so that the excitement remains throughout.”

}Use social media to your advantage.

“In this day and age, realising the power of social media is extremely important. When we launched Feel Good Tea Co., it was essential for us to engage with consumers authentically.

Through creative, engaging content, we’ve definitely made a noise, and our customers are able to relate with us and feel the human connection. For emerging brands, it’s important to have a presence on social media, ensuring the content posted is in line with your brands’ values, as well as relatable to your target audience.”

}Empower your team.

“It can never be emphasised enough just how important it is to have a strong team around you from the beginning. Make sure you hire people that share your same passion and ambition, and empower them to drive the business with you. By doing this, you build the trust needed to be able to take a step back from day-to-day operations, so you can focus on the strategy and key areas of the business.”

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Co. provides one-of-a-kind PERSONALIZED GIFTS FROM DUBAI

Alhawari adds that as the business picked up pace, he and his team went on to develop a corporate gifting package that delivers personalised boxes to companies across all sectors, and it’s an arm of the enterprise that has also seen spectacular growth.

When asked about the key factors that have allowed Feel Good Tea Co. to see such success so early on in its business trajectory, Alhawari points toward his focus on the company’s branding.

“What makes us stand out is not just the product, but also how we present ourselves,” he explains. “Branding has been a key part of our journey, and from the onset, I wanted to present a brand that was fun, and encouraged the same. This goes right from our digital presence across our website and social channels, through to our packaging. The boxes are completely personalised, and we reach a wider audience via Talabat, Deliveroo, and Instashop, in addition to our extremely user-friendly website. Through constant exploration and research on new trends, while also constantly taking in customer feedback, we have been able to build and scale the business exponentially. With Feel Good Tea Co. slowly becoming a household name in the region, we continue to drive awareness of tea rituals, and inspire a culture of tea lovers.” } ALHAWARI IS THUS QUITE EAGER to take Feel Good Tea Co. on to its next stage of growth, and he is firm in his belief that he has built a business that is ready to scale. “As a startup, we did take precautionary steps with establishing our back-of-house facilities, and in the beginning, it involved many long, long hours of personally packaging the tea, and preparing them to be ready for shipment,” he notes. “With the quick success of our online presence, there were times when we did look around and question how we were going to manage. But that was the exciting part- and we now have a great team, and the business continues to go from strength to strength.” thefeelgoodtea.co

IN GOOD TASTE

Elaf Patel FOUNDER

A IMAGES COURTESY SUGARGRAM

SUGARGRAM

s hard as it may be to believe, I’ve come across people who don’t like cupcakes- but even they couldn’t say no to the miniature forms of these confections as presented by the Dubai-based delivery-centered bakeshop, Sugargram.

Founded by Elaf Patel in 2019, Sugargram offers bite-sized cupcakes that showcase both flavor and, wait for it, personality- that’s right, these delectable creations have been bestowed names like Fudge Judy, Jelly Jennifer, Oreona Grande, Sasha Speculoos, among others. Fun, sweet, and just plain tasty, these cupcakes have helped Sugargram make its way easily into people’s hearts. “I think we tapped into something incredible with Sugargram, where we consistently delivered something delicious to our audiences,” Patel says. “What really sets us apart is how much love and care we put into building a personality for our cupcakes, and ensuring every bite is perfectly made with the most luxurious ingredients.

A lot of people relate to food very emotionally or personally; so, I think that’s something that really got people into the brand with the special cupcake personalities, and the enthusiastic ways we celebrate every occasion. Since it was the first pastry brand to really do that in Dubai, the following grew fairly organically.”

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IN GOOD TASTE

}THE RESPONSE Patel has seen for Sugargram explains why consumers have been cheering the brand on as it launched new concepts like Candygram and Cookie Papi. However, growth hasn’t come without pains, with Patel acknowledging encountering issues along the way- including seasonal ones. “Currently, the biggest issue we are facing is the heat,” she says. “While we sorted out a way for the cupcakes to be delivered without melting, we’ve stopped deliveries in the afternoon, so our drivers miss the worst of the summer afternoon. Another thing that is never fun is being out of stock, so that’s something we’re extra vigilant about now.” Of course, the outbreak of the COVID-19 crisis in 2020 also caused Sugargram some trouble- but Patel notes that the period did bring it with some silver linings as well.

“The way the Sugargram team came through during lockdown is one of the things I hold really close to my heart,” she says. “People were looking for a way to feel more connected to their friends and family, and they really depended on the brand to ‘send a little sweetness.’” According to Patel, the very fact that people use Sugargram for their celebrations is in itself extremely gratifying for her as an entrepreneur. “On a really personal and emotional level, we’ve seen people use Sugargram as part of their weddings, proposals, baby announcements, graduations, etc.,” Patel says. “And it’s just so great to be part of something so momentous in anyone’s life.” order.chatfood.io/sugargram/delivery

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Hernan & Marivic Fuentes P CO-FOUNDERS

PIES BASKET

erhaps best known for the soft and fluffy ensaymada that it sells, Pies Basket is a Sharjah-based bakery specialising in different kinds of Filipino breads, cakes, and pastries.

Founded by husband-and-wife duo Hernan and Marivic Fuentes in 2006, Pies Basket’s offerings are today seen as a mainstay of the Filipino expat population in the UAE- but that’s not to say that the rest of the country’s residents aren’t catching on to this enterprise’s delicious offerings. After all, as a business that declares all of its products to have been “made with love,” it’s hard for anyone, Filipino or otherwise, to turn away from, say, the custardy goodness of Pies Basket’s inipit, or the flaky flavor of its hopia monggo. “Ever

since I was a little girl, I always dreamed of having a business, of owning my own bakery,” Marivic says.

“Our little business started along with a friend, who had a background in baking, where we baked bread from our home kitchen, until we officially launched it on May 23, 2006. We were the first bakery at the time to provide ensaymada on supermarket shelves, and since then, we’ve seen demand for all our bread- even from non-Filipinos.” } To understand Pies Basket’s fan following in the UAE, a closer look at the principles with which Marivic and her team go about making and selling their various products is probably necessary. “We at Pies Basket pride ourselves on producing quality Filipino bread at affordable prices,” she explains.

“We are proud to say that every item that customers purchase at the shelves were all handmade with love. Ever since we launched our business, we have strived to maintain our prices, despite the fluctuations in the economy, because we passionately believe in our mission to provide our bread to as many as possible. It has not been an easy journey, and even though we still struggle today, we do what we can to stay true. It’s also challenging to keep our heads above water, due to the growing competition in the market, so

→ PIES BASKET IS A SHARJAH-BASED FAMILY-RUN ENTERPRISE with

the mission to bring the cravings of Filipino families to every resident of the UAE.

IMAGES COURTESY PIES BASKET

“ We have strived to maintain our prices, despite the fluctuations in the economy.” we are constantly finding ways in order to expand our reach.”

Indeed, Pies Basket’s success in the UAE has led to the rise of other players in the country wanting to copy what it does, and while that’s resulted in a tough landscape to navigate, the small business has maintained its presence in the market by staying true to the values it was founded with. “One of the major challenges that we face is that when the rest of the market saw the demand for similar bread, the bigger bakeries were able to command larger production, because they had the capital for automating the processes,” Marivic notes. “As we are a smaller company, our production is limited, because every single bread is handmade. However, one thing that I am constantly proud of is that the

quality of our bread can compete with other well-known brands, and that our loyal customers continue to patronise our products- because they recognise the difference in the quality that we provide.”

It should be quite apparent by now that Marivic’s personal values are a guiding force for Pies Basket as a business, and it’s heartening to see how they have played a key role in her journey as a self-made entrepreneur as well. “Personally, I didn’t have a background in business, so I had to learn everything the hard way,” she says. “We didn’t, and still don’t have, a public relations officer (PRO) to conduct all our legal affairs, so I am still the one who handles all the necessary requirements and ensures compliance with government regulations. As a woman, I also found it particularly challenging when having to deal with legal departments, but I’m not afraid to ask for help, especially in areas that I am not familiar with. I firmly believe that we are doing good and honest work, so there is no reason to be afraid in seeking counsel, and it just so happens that we have always been brought to good people who have helped us along the way.” Marivic’s notion, therefore, seems to be that “good begets good,” and I guess it’s something that more of us should consider taking to heart, both in our lives and our work. piesbasket.com

BAKE UP A STORM Pies Basket co-founder Marivic Fuentes shares her tips for wannabe entrepreneurs aiming to follow her lead. }Be honest in all your dealings.

“We believe that honesty may not always be the quickest way to get rich, but the rewards in knowing that there is no deception in the products/services that you provide is greater than anything that money can buy.”

}Love what you do.

“I always had a love for bread, and it was a blessing that I was able to find a way to turn my passion into something that would provide materially for my family. The love that you show in your products/services will always be seen by those who will consume it.”

}Believe in your God-given gifts.

“We at Pies Basket also believe that our company is a way for us to give back to the community. There is more value when one creates a product that will be beneficial for the entire community, than just for oneself.”

}Invest in qualityespecially in the F&B industry.

“We, as a company, believe that taking shortcuts to create profit, but sacrificing quality, will not only hurt our brand, but will hurt our consumers as well.”

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IN GOOD TASTE

Nana-Serwa Mancell FOUNDER

VEGHANA

F

or someone who is a law graduate with a career in corporate communications, and is neither a trained chef nor has had any dealings with the world of hospitality until now, one cannot be faulted for looking at Nana-Serwa Mancell quite curiously in her current role as the founder of Veghana, a Dubai-based F&B enterprise that specializes in serving plant-based West African cuisine. But that doesn’t mean you should dismiss Mancell and her endeavor either- if anything, she’s following in the footsteps of entrepreneurial legends like Coco Chanel (who had no formal education to guide her way in the fashion industry), or Ariana Huffington (who had little experience in journalism before starting her eponymous blog-turned-business). Indeed, it’s to her credit that Mancell is well-aware of the odds that seem to be stacked against her- and yet, she is not backing down from chasing her dream regardless.

“Every aspect of Veghana is a new learning and a new challenge, from plating food to keeping up with the strict (and necessary) municipality regulations,” she says. “I describe it as being pushed blindfolded into a dark room filled with people, being spun around, then told to walk to the other side of the room, and discovering your legs are tied.”

It’s not really a pretty picture that Mancell paints- but I must confess that it only makes me keener to understand why she continues to do what she does at Veghana. Born and raised in Ghana, Mancell remembers using the food she had grown up with as a means to explore and express her identity when pursuing her education in the United Kingdom. “Back then, I was taken aback by the positive response to our traditional cuisine from my fellow students from around the world,” she says.

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a big “I’m fish in

a small but growing pond.”

↓ VEGHANA’S RECIPES

are packed with nutritious plants and superfoods to emulate the aromatic flavors of Ghana.

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IN GOOD TASTE

are part “We of a tidal wave that may be as yet only just building up momentum.”

“Decades later, when I embraced a plant-based lifestyle, I found that our West African dishes had so much to offer in terms of variety, taste, and nutritionour plants grow where ocean means rainforest. I knew I was on to a winner.” And that’s how Mancell ended up launching Veghana in Dubai in April this year, which had her merge the worlds of healthy vegan food and aromatic Ghanaian cuisine to provide a bespoke delivery and catering service in the Emirate.

For those of you who may be unfamiliar with West African cuisine, Mancell has a couple of stats to get you up to speed with this particular kind of food- and also showcase why Veghana is well-poised to make it big as a business. “Pinterest, with 320 million users around the world, included West African recipes in its top 100 trends for 2020 after searches for West African food grew by 311%,” she notes. “That’s a lot of people who want to find out about our cuisine. Also, American food giant Whole Foods included West African cuisine in its top ten food trends for 2020. And there are very few suppliers to meet this interest. Even if you looked internationally, you would be hardpressed to find vegan African restaurants, so in Dubai, we are certainly the sole occupants in our sector. What we offer -very tasty comfort food- is something not usually associated with vegan food, and this pushes us further to the front.” And the reception Veghana has received is proof of this, Mancell adds. “I am particularly pleased that we have built a base of repeat customers made up of various nationalities, ages, and backgrounds. People who order regularly don’t seem to have much in common other than their city of residence and ability to navigate our website- this proves to me the popularity of our cuisine, which makes people coming back for more.”

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While it’s still early days for Veghana as an enterprise, Mancell has been making use of the reaction she has got to it thus far as fuel for the big dreams she has for the brand. “Veghana officially launched in April this year, and I’ve been overwhelmed by the positive response to the food and the brand,” she says. “According to my business plan, it should take another year before I could host a pop-up restaurant in a major venue- my long-held dream. SEVA, Dubai’s iconic vegan destination, called me one month after launch, inviting me to host a pop-up in their gorgeous venue- I dropped my phone in excitement! The event was sold out and a huge success, and we are now planning pop-up events with other choice venues across the city.” Let it be noted here that Mancell puts a lot of thought and effort into the events that she hosts- and there’s a larger reason behind it than just her business. “Veghana is not just about food, but also art, culture, music, and conversation,” she explains.

“Our events are intentionally a sensory overload experience in attempt to undo the negative connotations around Africa; an explosion of sound, sight, and taste that we know people find totally compelling.”

But it hasn’t been all smooth sailing either.

For instance, when it comes to marketing her brand, Mancell, who has shied away from social media all her life, has been on a learning curve in terms of using platforms like, say, Instagram, for her brand, but again,

IMAGES COURTESY VEGHANA

that hasn’t stopped her from working on it all the same- as she puts it: “I do the posts whilst waiting for things to boil!” But don’t take Mancell’s unfamiliarity with social media to mean that she’s a novice at marketingon the contrary, she’s extremely clear on what her business needs to win in the landscape it operates in. “It would be a

mistake to judge your success by the number of likes on your posts,” she says. “Getting this following to translate into actual and increasing sales is a real challenge. Luckily, for me, I have lifelong experience in marketing, and understand what many of my contemporaries miss, which is not worry about what to post, but instead follow a strategic path to raise your brand awareness- and then those posts will write themselves. We create more content than we can share, but I’m very strict about sticking to our marketing strategy, no matter how good a picture looks.”

With ideas like these governing how Mancell is going about building her brand, the future does look to be bright for the business, and she is certainly excited to see how things unfold in the long term. “Launching my West African cuisine in the vegan space means I’m a big fish in a small but growing pond,” she notes. “And I would no way would get anywhere near as much attention, if I had to compete in the non-vegan sector with all the marvelous F&B concepts popping up all the time. But the vegan sector is growing exponentially, and we are part of a tidal wave that may be as yet only just building up momentum.” veghana.life

GET THE GREEN LIGHT Veghana founder Nana-Serwa Mancell shares her tips for wannabe entrepreneurs aiming to follow her lead. }Don’t delay, do it now.

“Don’t wait to be personally ready to take the leap to launch a product or be an entrepreneur- you may never be ready. Do your research, of course, but just start.”

}Don’t wait for your idea

to be 100% perfect.

“Go with your gut. You can fix the rest as you go along- if you try to work it all out perfectly in your head, it may never happen.”

}Ask for favors.

“People are surprisingly more generous than you think, especially fellow entrepreneurs.”

}Network, network, network.

“There are so many untapped worlds out there waiting to offer you so many solutions and opportunities that you won’t even know about until you tap.”

}Remember that social media

is a tactic and not a strategy.

“Learn about traditional marketing, understand messaging and objective setting, focus on your growth strategy, and not just the pretty pictures to post.”

}Look into your red tape

before you start.

“A year comes so quickly- you will have to be renewing that license fee sooner than you think.

I got my business license a full six months before we could legally supply food.”

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IN GOOD TASTE

→ Each of Curious Elephant’s products

has a nostalgic story behind it, with founder MELODY MOK RELIVING GROWING UP IN THE DIVERSELY CUISINE-RICH SYDNEY, to visits to her family in Hong

Kong, and traveling in Asia.

Melody Mok FOUNDER

}Curious Elephant currently sells

B

eing made redundant in her job in the hospitality sector amid the outbreak of the COVID-19 crisis in 2020 is what led Melody Mok to launch Curious Elephant, a Dubai-based enterprise that makes handcrafted, gourmet Asian sauces that are aimed at bringing the authentic flavors of the Far East to one’s home kitchen in the UAE. But that’s not to say the business she founded is something that came up on the spur of a moment- on the contrary, Mok says her enterprise was actually a long while coming. “I’d always had a dream to start my own business in the food industry, which is where my passion lies,” Mok says. “The concept of Curious Elephant is something that had been brewing in the back of my mind for a few years, but I’d never taken the step to turn it into a reality, due to my 9-5 job.”

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three different kinds of sauces: these include the Chinese chili oil with Sichuan pepper and peanut, the Vietnamese chili sauce with lemongrass and garlic, and the Malaysian chili sambal with shrimp and kaffir lime. All three have their own particular characteristics, but the one thing uniting them all is the surety that each of them will almost certainly elevate whatever kind of cooking you use them in- and that’s not me who’s saying it, those reviews come from Curious Elephant’s customers. “We officially launched on June 26, 2020 and the response so far has been overwhelmingly positive,” Mok says. “A lot of our customers initially heard about us through social media and from our stall at Ripe Market. Our orders continue to grow month on month, and we are now stocked in three retail outlets across Dubai, with a fourth outlet imminent. We have also done a few special collaborations with other local brands, and the response was so positive that the specials have been turned into permanent products.”

An Australian citizen, Mok admits that the process of kicking off Curious Elephant was quite a strenuous one, with a lot of time spent on research and study. “It was very challenging in the beginning, as setting up a legally-operational business obviously has significant costs associated with it, especially when you are starting out with a brand new concept that doesn’t have any established customer base at all- so, you are starting off with zero revenue, and some significant setup costs,” she explains. “It’s also not only the cost that has to be considered, as the setup process in the UAE is very different to back in Australia, so a lot of hours went into researching the processes, legal requirements, health and safety compliance, municipality requirements, etc. Fortunately, having already been working in the industry in the UAE for six years, I had friends that offered their guidance on certain topics, and also met other people along the way that were in similar phases of starting up, and we were able to support each other.”

IMAGES COURTESY CURIOUS ELEPHANT

CURIOUS ELEPHANT

The cooperative nature of the F&B entrepreneurial ecosystem in the UAE is something Mok brings up again when talking about the key accomplishments Curious Elephant has had since its inception. “Working on collaborations with other local brands in Dubai has been really special, and it’s really nice to see businesses truly supporting one another during the testing times are we in,” Mok says. “I think one positive thing to come out of the COVID-19 crisis is that we are really seeing a reversal of globalisation, with people going back to ‘supporting local.’” But Mok has also had her work cut out in terms of getting the name of her business out there. “I have always worked in sales management in the hospitality sector, and I therefore understand the importance of being customer-centric- by doing so, you organically achieve word-of-mouth marketing through your client base, and automatically build brand loyalty,” she explains.

“It’s a crucial aspect of starting a small business, and it has definitely supported our other unique selling points of offering a one-of-a-kind product in the region, produced locally in Dubai, that is fresh and preservative-free- something that customers are becoming “ONE POSITIVE more and more concerned THING TO COME OUT about these days.”

OF THE COVID-19 CRISIS IS THAT WE ARE REALLY SEEING A REVERSAL OF GLOBALIZATION, WITH PEOPLE GOING BACK TO ‘SUPPORTING LOCAL.’”

}Mok thus has had her hands full in terms of making sure Curious Elephant remains at the top of the minds of her current clientele, while still prospecting and attracting new ones. “It has been a fun,

and at times challenging, journey building a following for our new brand from nothing over the past year,” Mok says. “We’ve had incredible support from food professionals in the industry, and this has turned into organic brand awareness, and a following that we call our ‘elephant herd.’ But it doesn’t stop here, as it’s a continuous job to maintain your existing customer base, and acquire new customers. As the saying goes, ‘out of sight, out of mind.’” But that said, Mok makes it clear that one of the best aspects of her time as an entrepreneur is the interactions she gets to have with her clientele- and that seems to make all the work with it. “I have also really enjoyed meeting our customers in person, and it’s always rewarding when we receive positive feedback from them,” Mok declares. “For me, that is an accomplishment in itself when our customers are happy.” curious-elephant.com

THE SECRET SAUCE Curious Elephant founder Melody Mok shares her tips for wannabe entrepreneurs aiming to follow her lead. }Learn when to say no.

“When something doesn't feel right, it usually isn't.

Our initial plan was to launch Curious Elephant with a different product in the range. Some people said I should just launch it to ‘get going,’ but it just didn’t feel 100% right. I am glad I listened to myself, went back to the drawing board, and took some extra time- we went on to have a really strong launch with our first two products.”

}Be aware of your competition, but don't be guided by them.

“People will be drawn to your products or services if you offer something that is unique. Don't just offer the same product your competitor is offering just because they appear to be successful with it– looks can be deceiving. Think about what the gap in the market really is, and how to do it better or differently to your competitors.”

}Spending less can cost you more.

“Don’t be tempted to cut every corner than you can, as often, in the long run, it ends up costing you more. Being efficient is very different to cutting corners. Taking shortcuts also often has implications on your end product, and you then risk devaluing your product and brand, which is very difficult to recover later.”

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IN GOOD TASTE

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Annika D’Souza FOUNDER

CRUMB & CO. }There are donuts-and then there are Crumb & Co. donuts.

Now, I am fully aware that this may sound like an exaggeration, but given that there are multitudes of people in Dubai who are repeating this particular sentence at any given point in time, I hope that you’ll give this statement the benefit of the doubt, and try out the pillowy donuts produced by this small-batch artisanal bakery, and judge them for yourself. Founded by long-term Dubai resident Annika D’Souza, Crumb & Co. has managed to gain a cult following of sorts since it launched amid the outbreak of the COVID-19 crisis in 2020, with its delectable creations finding favour with anyone who has even the hint of a sweet tooth. “What started out as a hobby during the COVID-19 lockdowns eventually turned into a business,” D’ Souza says. “We started out in May 2020 at the peak of lockdown, and we officially launched as a business in August 2020. Our intention at the time was not to start a business, but we were able to do so with the feedback we received and the popularity our products garnered. We will soon have new product launches, and we are excited to see what’s in store for us.”

What started out as a hobby during the COVID-19 lockdowns eventually turned into a business.”

And if the response to whatever Crumb & Co. has released so far is any indication, then it seems fair to say anything it announces in the future will be gleefully and gladly received by the clientele it enjoys today. Just consider the case of the brand’s light, airy donuts, filled with everything from raspberry jam to passion fruit curd- I can personally attest that trying to restrict yourself to eat only one of them is often an extremely difficult endeavor. And yes, there’s a reason for why Crumb & Co are so droolworthy.

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IN GOOD TASTE

“We make sure to use the best ingredients without any preservatives or any artificial flavourings in our products,” D’Souza explains. “That coupled with coming up with creative offerings sets us apart. I also believe that being an owner-operated F&B business really helps us stand out in a sea of F&B concepts in Dubai. We’ve been lucky to be able to build up a following through word of mouth and social media. People in the UAE are looking to support local talent, and we are so thankful for that.”

}Support for Crumb & Co. has come from far and wide in the UAE- D’Souza reveals that one of the highlights of her entrepreneurial journey so far has been to be able to cater to the country’s royal family. And given what D’Souza has been able to achieve with her business in a relatively short period of time, she can well be seen as a role model for other budding F&B entrepreneurs in Dubai and the UAE. When asked about any tips she’d give them, D’Souza replies by telling them to not be disheartened by the technicalities that may be involved in terms of them following their business dreams. “It can be intimidating at first, when it comes to figuring out licensing and operating requirements for a newcomer in the F&B industry in the UAE. However, I recommend speaking to industry professionals and business consultants to figure out that aspect. Where there is a will, there is always a way,” she concludes. crumbandco.me

BET YOUR DOLLARS TO DONUTS

→ CRUMB & CO. was born out of love and a lifetime of passion for baking and all things sweet. Every item it releases has its own unique journey, and the story makes each bite more meaningful.

Crumb & Co. founder Annika D’Souza shares her tips for wannabe entrepreneurs aiming to follow her lead. }Don’t follow the herd.

“Stay true to yourself. That will be your competitive edge.”

}Collaborate and cooperate.

}Always be true to what you

have built.

“Stay away from trends when it comes to the product.”

}Consistency is key.

“Try to remain consistent. It may seem like nothing is working out at times; however, I believe timing is key, and consistency will get you there.”

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IMAGES COURTESY CURIOUS CRUMB & CO.

“Network with others in the industry- there is a lot of support within the F&B community.”

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lyveglobal.com/ecommerce HOTELNEWSME.COM | OCTOBER 2021

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IMAGES COURTESY THE KAKAO GUY

IN GOOD TASTE

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↓ The Kakao Guy found its

popularity surge amid the COVID-19 crisis in June 2020- and that can be attributed to its launch of two new products during that period.

Mhon Lee H FOUNDER

THE KAKAO GUY

aving been conceptualised in 2018, The Kakao Guy came into being as an enterprise that wanted to be at the top of your minds every time you needed a sweet treat- and founder Mhon Lee chose to name it in a manner that certainly fit that brief.

And while the Dubai-based small business was already doing pretty well for itself, The Kakao Guy found its popularity surge amid the COVID-19 crisis in June 2020- and that can be attributed to its launch of two new products during that period. The first of these was its exquisite nama chocolates- in fact, The Kakao Guy is the first local nama chocolate shop in Dubai.

“Nama (生, pronounced ‘na-ma’) means raw or fresh in Japanese,” Lee explains. “It’s a type of chocolate ganache, with three basic ingredients: chocolates, fresh cream, and butter. It is a velvety, indulgently rich, melt-in-your-mouth

type of chocolate. The recipe is very simple and straightforward, but the key is using quality ingredients to elevate the taste. When we were doing our research, we found out that no one in Dubai is making nama chocolates locally. We came up with our own recipe and started producing it, and the reception from people for this product has been phenomenal.”

“NAMA IS A TYPE OF CHOCOLATE GANACHE, WITH THREE BASIC INGREDIENTS: CHOCOLATES, FRESH CREAM, AND BUTTER. IT IS A VELVETY, INDULGENTLY RICH TYPE OF CHOCOLATE.”

Another of The Kakao Guy’s creations during this period was its interpretation of the San Sebastian cheesecake, also known as the burnt Basque cheesecake, whose origins can be traced back to Spain three decades ago. For those of you who spent their time baking through the lockdowns in the coronavirus pandemic, you might remember this confection as being one of the so-called “quarantine cakes,” and Lee admits that The Kakao Guy’s version falls into the same category- however, he and his team went a step further than their peers in making this sumptuous treat. “Unlike others, we didn’t stop at just doing the classic flavor,” Lee reveals.

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→ THE WORD NAMA 生

(raw or live) is a favourite among the Japanese, and it implies freshness, energy, vibrancy and strength.

“When we launched it, we had four flavours right away!”

The cake has since proved to be a major hit, with The Kakao Guy having gone on to make monthly specials featuring limited-time flavours. For instance, the company was able to collaborate with fellow Dubai-based F&B startup Project Chaiwala in Ramadan last year to release a burnt cheesecake with the flavour of karak tea. (Also, heads up: The Kakao Guy’s special for August is a luscious peanut butter burnt cheesecake. You’re welcome.)

Now, the appeal of The Kakao Guy’s offerings can be drawn down to just the impeccable delicacies it makes, but that’d be taking away from one of its other key features, which is especially important to consider in our current circumstances where a lot of people are still hurting from the economic repercussions of the coronavirus pandemic. “Our product pricing is affordable,” Lee points out, quite simply. “Our biggest break came in during the quarantine periods of uncertainty, and we want people to be able to celebrate small and big wins with a

box of chocolates or a cake. We want to be with people when they feel happy, and they feel the need to share their happiness with others.” With ideologies like these governing the business, The Kakao Guy has thus managed to stand out in the Dubai F&B landscape, which is no small achievement considering how competitive the market is. “For us, it’s about having the right product at the right time,” Lee says. “We are an online shop, and while all the brick-and-mortar shops are trying to move online, we are already here. Word of mouth through Instagram also played a very important role in building our following. Our customers are very engaged and are very happy to share their feedback in social media, and we love to think that we have built a small community with our customers.” And this, at the end of the day, is what makes Lee most proud about launching The Kakao Guy. “I like to think our biggest accomplishment is that The Kakao Guy is becoming a household name,” he says. “It feels great that people think of The Kakao Guy when they want to order quality sweets, without breaking the bank.” thekakaoguy.com

HIT THE SWEET SPOT The Kakao Guy founder Mhon Lee shares his tips for wannabe entrepreneurs aiming to follow his lead. }Do your research.

“And this includes everything from identifying the product you want to launch and knowing the market players, to figuring out your targeted customers and identifying your unique selling points. This will play a big difference in standing out in this market.”

}Get creative with your customer engagement.

“Be perceptive with interacting with your customers.

Every purchase is a personal experience. Take note of what works, and take feedback seriously. Always put yourself in your customer’s shoes.”

}Consistency is critical.

“Make sure you deliver the same quality of product, every time. This builds your credibility and reputation, and ultimately determines your bottom line.”

}Prioritise flexibility and agility.

“You need to be flexible and agile on the needs of the market and your customers. Always be on your toes, as the market constantly changes.”

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“ OUR BIGGEST BREAK CAME IN DURING THE QUARANTINE PERIODS OF UNCERTAINTY.”

→ THE KAKAO GUY IS THE FIRSTLOCAL NAMA CHOCOLATE SHOP and the

first to make burnt cheesecake in different flavors in Dubai.

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The Viking & Mrs. Viking CO-FOUNDERS

VIKING BAGERI 66

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At Entrepreneur Middle East, we have typically shied away from referring entrepreneurs with the pseudonyms or nicknames they’ve either taken on or been given through their respective business trajectories- but I’ve decided to make an exception in the case of the husband-and-wife duo behind Viking Bageri, the Dubai-based bakeshop whose signature French baguettes have become the talk of the town. And I am doing this to give due credit to the fact that The Viking and Mrs. Viking have built a brand that’s standing out solely on the strength of its offerings- which, in this case, is, quite simply, brilliantly baked bread. So, while you may not know the real names of The Viking and Mrs. Viking (which, by the way, are Magnus Ericsson and Maria Svedenhov), you’ll still have no qualms about swearing by the baguettes their bakery makes- and that’s definitely something worth applauding.

IMAGES COURTESY VIKING BAGERI

IN GOOD TASTE

↑ THE VIKING BAGERI LOGO is a modern

interpretation of Viking mythology- the symbol is said to contain all the ancient runes, and for the Vikings, this symbolised all “the possibilities.”

VIKING BAGERI STARTED OUT amid the COVID-19 crisis in 2020 when Ericsson, who’s the COO of a hospital group in Ajman, found himself at home in Dubai on a weekend, wanting an escape from the busy nature of the work he was exposed to during the rest of the week. As someone who found the process of baking therapeutic in nature, Ericsson -who had grown up watching his father make bread every weekend at home in Swedenventured into this domain again in an attempt to de-stress. He set a goal for himself too- to make the one kind of bread his father hadn’t baked: the standard French baguette. “After having tried a few recipes, I found one that I

started mixing with, changing the quantities, adding time, or trying another temperature of the water, and so on,” Ericsson recalls. “Being an engineer by trade, I found it quite rewarding to see what happened with the changes I made, and I had quite soon tried all the different flours I could find, as well as salt and yeast... so, yes, I was on my way.”

THE RESULTS of Ericsson’s efforts were beautiful, rustic-looking, golden-brown baguettes, with crispy crusts and airy centers, and they proved to be a definite hit- and it wasn’t just him and his family who were saying so.

Neighbours who tried his baguettes were coming back to him asking for more, and Ericsson remembers a period when his wife, Svedenhov, and their children went to Sweden for a holiday, and he found himself baking every single day that fortnight to cater to the demand he was seeing for his bread. But it didn’t end there- they still wanted more.

“Once they came back again, I said to my wife, ‘We have people ordering the bread...

I’m not sure how to handle this,’” Ericsson recalls. “To which she answered: ‘Well, we’ll have to sort out a website, so people can order properly!’”

And that essentially is the moment when Ericsson’s endeavors at home turned into the business that is Viking Bageri today.

The name of the enterprise came about pretty easilyEricsson’s heritage and height (he’s 6”4’ tall) had already earned him the nickname of “The Viking” in his neighbourhood, and bageri means “bakery” in Swedish.

While Ericsson toiled in the

“Being an engineer

by trade, I found it quite rewarding to see what happened with the (recipe) changes I made.”

kitchen making the best baguettes he possibly could, Svedenhov (aka Mrs. Viking) worked with their neighborcum-friend, Jennifer Bereza, on the other aspects of the business. “We were also able to get the packaging done right in a very early stage,” Ericsson recalls. “Initially I didn’t give it that much of a thought, but Maria and Jennifer tried different versions of kraft and white paper, until they settled for a bit more dense, white paper. The logo type and branding are the brainchildren of Jennifer, and with them sorted out, Maria stayed up into the wee morning hours hand stamping the papers and

ribbons that we still, to this day, use for packaging our bread. The perfect bread demands the perfect packaging- and people deserve getting this special feeling of unwrapping a gift when they get our bread.”

And their customers certainly seemed to be appreciating everything that Viking Bageri was doing, so much so that at one point, Ericsson and Svedenhov found themselves looking at orders for seven weeks into the future. “We understood then that this was more than a fling, and we started looking to find space in a bakery to allow us to grow,” Ericsson says.

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“Somewhere around the same time, we registered the trade license, and signed a contract with the first bakery we were in.”

But even as things started getting formalised for it as a business, the homely nature of Viking Bageri remained its main draw for its clientele. “I think that one of the major things that made us stand out was our contact with the customers,” Ericsson says. “For the initial six months (or more, actually), the bread was picked up by the customers, where they all got to meet Mrs. Viking. She knew most of them by first name, and she kept in contact with them throughout the weeks to send out reminders, checking that they still were buying their bread, writing small notes, and so on. This made our customers truly feel that we were a homegrown brand for real. She is still, to this day, involved on a daily basis with our customer relationship management and the back office- we now offer delivery, but many of our customers still get handwritten receipts and notes from Mrs. Viking.”

BRING HOME THE BREAD

IT’S THANKS TO SUCH EFFORTS that Viking Bageri can boast of growing organically as a business, with its marketing currently centered on just an Instagram page with a devoted following and a high level of interaction. The company also recently partnered up with the UAE-based KRUSH Brands (the owner and operator of F&B brands like Freedom Pizza, Wildflower Poke & More, Salad Jar, and others), with Ericsson saying the joint venture has helped his enterprise navigate the country’s F&B business ecosystem better. At the same time, the accolades for Viking Bageri have continued to pour in, be it with its inclusion in lists of the UAE’s best bakeries, or with the praise it has received from professional chefs. “But just like William Blake wrote about how to “see a world in a grain of sand,” the true accomplishments can sometimes be the small ones,” Ericsson adds. “These include things like getting videos sent of children enjoying their first baguette, or overhearing people mentioning your brand and how they love your baguettes while you’re out shopping.” But Ericsson says that he remains adamant that all of this doesn’t take away from the singular mission with which he started on this endeavor in the first place. “We have, so far, focused on one thing and one thing only: baguettes,” Ericsson says. “That has allowed us to not settle for anything less than perfection. I started this journey trying to bake the best baguette in Dubai, and that goal still stands today.” vikingbageri.com

“Without a unique product, you will, for sure, struggle with differentiating your product from the others, and you will also have to put a lot of time, effort, and money into doing the same.”

OCTOBER 2021 | HOTELNEWSME.COM

Viking Bageri co-founders Magnus Ericsson and Maria Svedenhov share their tips for wannabe entrepreneurs aiming to follow their lead. }Find a product that is unique.

}Team up with a partner.

“This will allow you to further focus on the result, rather than the paperwork needed to be able to release your product. Sure, you'll have to give away some equity, but if you haven't been in the business before, it's definitely worth it.”

}Do something you like.

“You will put in a lot of hours of work, late nights, and early mornings- so, it'd better be something you enjoy doing. I have been up at 2.30am almost every weekend during a full year to check that the quality is up to standard- but I still love baking baguettes.”

}Work with good people.

“Our team is not only me and Mrs. Viking- we also have a team of people that we are friends with, more so now after this journey than before, and surrounding ourselves with good people has been a clear success factor of our ride.”

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HCNME OPINION

Climbing Up the career ladder Here’s what new entrees in the hospitality industry need to know about getting to the top

By Rikhsibay Tursunov, Operations Director at Crowne Plaza Dubai Marina, UAE.

There is no success formula

I

am often asked by students who are pursing degrees in the hospitality industry about how fast they can become managers in a hotel. This question highlights one of the main challenges that we are still currently facing within the hospitality industry– a generation that easily leaps from job to job, in search of quick results and promotions.

When looking back at a 2019 Robert Walters study which surveyed over 2,000 respondents, it was found that millennials were the most “impatient generation” in the workplace. The study found that over 90% of them wanted to progress rapidly in their career. So, when millennials and the younger generation ask us, industry experts, how long it will take them to become a manager or become successful in their career, I have three main thoughts to share:

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Before becoming a successful manager, you need to understand yourself and your purpose within the hospitality industry. Being able to identify why and how you want to impact peoples’ lives, because, after all, you are entering an industry that adopts a people-centric approach, where people are at the heart of all operations.

Understanding everyone around you

A managerial role is merely a title, and the most important part is the change that the person behind this title brings. It all starts with understanding all the cultures and the people that you are surrounded by. To get to a managerial level, you need to build the right emotional intelligence and empathy towards the people that your hotel will ultimately serve. This takes time, practice, and patience.

Gain experience through hard work

The knowledge and theory that is learnt at university needs to be complimented by the on-ground experiences. It is not enough to learn from textbooks, as the main lessons lie within the daily interactions you have with people from different backgrounds. The two main skills that you can only learn through experience, which does take time, are those of connecting with people

and building patience. Usually, you are advised to enrol in an internship program or a traineeship during summer, which is extremely important, but it requires you to be heavily invested. This can only happen during summer holidays, but what about throughout the year?

I believe that we can learn how to improve our human connection and build patience through jobs that are completely unrelated to the hospitality industry.

For example, you can apply for parttime promoter opportunities, and this will teach you how to react and respond to different types of people based on their background and their current mood. In the hospitality industry, you meet different kinds of people, and not everyone is in the best mood all the time, so this opportunity teaches you how to better interact with individuals through practice.

Secondly, you could apply for a part-time call centre job. The multiple phone calls during the day can help you understand what it takes to become persuasive, patient, and calm.

In the end, no matter how bad the previous call was, you need to reset, and pull on a smile and happy tone for the next person you are about to call.

These two jobs are merely two ways through which you can built habits that last, and gain a better understanding of how to converse with people with humility, understanding, and patience.

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