September 2018
All the latest from the Middle East hospitality industry
The Hotel Show
Exploring Zabeel House
Everything you need to know about the upcoming event
A look into the first property under Jumeirah Group’s new brand
Cover Story
Expanding Horizons How the Ghassan Aboud Group is making their mark in the hospitality industry P 6 2 - T h e t r a d i t i o n s o f Ita l i a n C u i s i n e
September 2018
BUTTER AS INSPIRATION
FOR CHEFS White, yellow, tender, smooth, soft, flavored, salted… Butter takes many forms, textures, colors and flavors. How can you tell the difference and how do you choose the best one? COOKING WITH BUTTER IS A MAJOR BASIS OF EUROPEAN CULINARY HISTORY More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavor. Its malleable texture enables it to create audacious fantasies. This is why it is now widely used in cutting edge and refined dishes. But, above all, this aroma capturer has tickled the imagination of chefs, who create unusual, sophisticated recipes to surprise audiences of consumers who are becoming increasingly numerous and demanding. According to Eric Trochon, Meilleur Ouvrier de France 2011, “Butter is an incredible holder of aromas, the buttery note prolongs the taste of food in the mouth. It ennobles the simplest products and provides that little «French twist» which is essential for all other preparations.” THE RIGHT AMOUNT OF EUROPEAN BUTTER. AND A DASH OF EXPERTISE Every chef has his own tips and secrets to use it wisely and in the right way. Above all, they recommend always choosing high quality butter containing 82% fat and, in particular, to avoid substitute
products such as vegetable fats and other blends. Using European butter ensures this high quality. Cooking with butter requires managing it as a raw material. In the same way as any other product, it has to be respected to preserve its qualities. Not overcooking it, not adding too much, to obtain the most flavorful dish, which must never leave an impression of fattiness or heaviness. BUTTER IN MIDDLE EASTERN FLAVORS? WHAT A GOOD IDEA! Cuisine is in perpetual movement. Worldwide, chefs are rewriting the traditional codes for more creative cooking. The secret to achieving a modern approach? Using adaptable products like European butter! Chef Mohanad Alshamali, from United Arab Emirates, told us: “Butter is a delicate product, it is important not to overheat it. That’s why I use a torch or salamander when incorporating butter into my recipes, which reveals all the flavor without the risk of overcooking”.
Chef Mohanad Alshamali’s comment on his special recipe with European Butter: My cabbage dolma with truffle & zaatar butter underscores the avant-garde uses of butter to change the entire flavor of the dish. Butter is one of the most universal products. You can cook with it, bake with it or simply eat it unmodified. Due to the versatility of butter as an ingredient it can be used to bring out the flavor in any dish, this is the reason why so many recipes use butter in some form. The quality of the butter people use has a direct impact on the taste of the dish and therefore the better quality, the better the taste and that’s why I always use European butter as it gives my dishes a far superior taste and flavor.
The content of this advertorial represents the views of the author only and is his sole responsibility. The European Commission do not accept any responsibility for any use that may be made of the information it contains.
FRENCH BUTTER, THE SECRET TO MAKE THE DIFFERENCE
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION
www.hotelnewsme.com
On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
September 2018 // Issue #003
Contents
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News
What's cooking?
Talent
The business
Features
Issue #003
10 //
News Expo 2020 announces hospitality partner/ JRG Appoints New Managing Director/ Radisson Brand Enters Dubai
20 //
TALENT In conversation with the new director of revenue management at Fairmont Dubai
28 //
COVER STORY We look at how the Ghassan Aboud Group has broken into the hospitality market in Australia
38 //
GM Interview Fathi Khogaly, general manager, Grand Hyatt Dubai, on putting people first.
Hotel & Catering NEWS ME
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September 2018 // Issue #003
Contents New Hotel opening
On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
50 //
HOTEL SHOW PREVIEW A Look at the top stands to visit at the trade show.
56 //
THE BIG F&B FORUM What you can expect at this year's edition of our annual conference for the food and beverage industry.
74 //
PRODUCTS We list the top beverage suppliers in the region
50 74 4
Hotel & Catering NEWS ME
www.hotelnewsme.com
September 2018
Your #MountainEscape awaits. What's cooking?
A rare jewel in the rocky contours of the vast Saiq Plateau on Oman’s fabled Green Mountain, Anantara Al Jabal Al Akhdar Resort is the highest five star luxury resort in the Middle East. In this extraordinary destination, the true source of adventure is revealed through Anantara’s distinctive natural luxury and innovative Omani hospitality. Telephone: +968 2521 8000 Email: reservations.aaja@anantara.com LIFE IS A JOURNEY. Visit anantara.com Book at anantara.com and get resort credit of up to OMR 20. CAMBODIA CHINA INDONESIA MALDIVES MOZAMBIQUE PORTUGAL OMAN QATAR SRI LANKA THAILAND UNITED ARAB EMIRATES VIETNAM ZAMBIA Issue #003
September 2018
Editor's letter
A note from the editor
Ma h a k Ma n n a n
Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net
@MahakLFC Editor Mahak Mannan
elcome to the September issue of Hotel & Catering News ME. We have now officially kick-started the busiest time of the year, with events, awards, and trade shows lined up in full flow until the end of the year. One of the biggest shows for the hospitality industry, The Hotel Show Dubai is taking place this month at Dubai World Trade Centre. In this issue we have listed out the top stands to visit during the show and look through all the discussions, panels, and awards that will be taking place at the event. Speaking of events, The Big F&B Forum, BNC Publishing’s annual conference for the food and beverage industry has locked in a date for its 2018 edition. The forum will take place on the same day as the Leaders in F&B Awards, our annual ceremony that recognises the best players in the industry, on 14 November 2018. The agenda for the forum has been revealed in this edition following discussions with some of
the industry’s most notable names. In our cover story this month, we spoke to Ghassan Aboud, founder and chairman of the Ghassan Aboud group, which is expanding its hospitality portfolio in Australia with several new openings in the pipeline. With the group having a firm hold in many different business sectors, we take an in-depth look at their hospitality wing and its growth over the years. We also take a look at the recently opened Zabeel House by Jumeirah properties in Al Seef under New Hotel Opening. The hotel defines the term ‘adapt to the market’ from every angle, whether it be tapping into the mid-market sector, basing the design on the destination or taking a millennial-approach to the market. The area general manager takes us around the property with his words in this section. Until the next edition, happy reading. Regards, Mahak
Mahak@bncpublishing.net Group Commercial Director
Samer Alloush samer@bncpublishing.net Contributor
Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net Marketing Manager Mark Anthony Monzon Mark@bncpublishing.net Photographer
Hayder Al-Zuhairi
SUBSCRIBE subscriptions@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196
For all commercial enquiries related to Catering News ME contact samer@bncpublishing.net T +971 55 776 4670 All rights reserved © 2014. Opinions expressed are solely those of the contributors. Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by UPP
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News
For all the latest News, Visit www.hotelnewsme.com Follow us on Facebook for up-to-the-minute breaking news Read the latest edition on www.hotelnewsme.com
Events
Expo 2020 announces hospitality partner
The organisers of Expo 2020 have announced Dubai-based Emaar Hospitality Group, the hospitality and leisure subsidiary of global developer Emaar Properties, as its newest official partner. As the Official hotel and Hospitality Partner, Emaar Hospitality Group will be responsible for providing exceptional service to Expo 2020’s special ticket holders. The group will also operate several other experiences across the Expo site. In addition, Emaar Hospitality Group will showcase trends 10
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and innovations in the hospitality industry. Rolando Martins, chief visitor experience officer, Expo 2020 Dubai said: “The hospitality experience at Expo 2020 is an opportunity to showcase an important aspect of the Emirati identity and culture. Emaar Hospitality Group has a record of welcoming millions of visitors to Dubai every year, many of whom return again and again, which makes them the ideal hospitality partner. “Emaar Hospitality Group will continue to provide an ex-
ceptional hospitality experience that wows all of Expo 2020’s visitors, including world leaders, encouraging them to return to Dubai and the UAE, creating long-lasting benefits for the entire tourism industry.” Olivier Harnisch, chief executive officer of Emaar Hospitality Group said: “Emaar Hospitality Group has paved the way for creating an innovative hospitality landscape in Dubai, offering a range of experiences, from luxury to contemporary midscale. I am delighted that we have been awarded Expo 2020 Dubai’s Of-
ficial Hotel and Hospitality Partnership. My team worked hard towards this achievement and I thank them for their commitment and dedication. “In our role, we focus on providing an exceptional level of hospitality that will encourage visitors from across the world to return and experience everything that Dubai and the UAE has to offer. Expo 2020 will further strengthen Dubai’s position as one of the world’s most open and technologically advanced cities. We are delighted to be part of this journey.” www.hotelnewsme.com
September 2018
News
Events
Dubai To Host World’s Richest Coffee Championship The 10th edition of the Dubai International Coffee and Tea Festival (DICTF) will be host to the world’s richest Coffee Championship with a potential to grow by bringing the world’s top barista talent to the region. The Dubai International Coffee Championship is set to take top spot in the coffee world by levelling the playing field for baristas from around the world to pitch their skills in a competition that offers a prize pot of over $50,000, with a championship prize of $40,000. The event will run from December 5-7 at the Dubai International Convention and Exhibition Centre. Sponsored and supported by
DICTF, the region’s longest running trade event dedicated to the specialty coffee and tea industry, the Dubai International Coffee Championship is an integrated event that tests the skills of competitors in practical aspects of coffee making, including espresso, latte art, brewing skills, and food pairing. The championships will incorporate two categories of participants
to allow UAE-based baristas to engage with some of the world’s top barista talent. The winner of the International Competitor category will take home $40,000 while International runner-up will win a cash reward of $5,000. Winner of the National Competitor category will take away AED15,000 with the National runner-up bagging AED5,000.
Anselm Godinho, head of DICTF’s organising team, said: “DICTF is a unique platform that brings together buyers in search of better products, baristas, and roasters interested in professional development and training, entrepreneurs looking for business opportunities, and traders who are keen on building new partnerships. Now in its tenth year, the event has become the UAE’s go-to exhibition for specialty coffee and tea professionals.” Other major highlights at DICTF 2018 are the UAE National Tea Masters Cup, the Cupping Corner, and the Specialty Coffee Association (SCA) Education Programme.
Initiatives
IHG Launches Unique Meetings InterContinental Hotels Group has announced the launch of Unique Meetings, a portfolio of one-of-a-kind event spaces and experiences for those looking for non-traditional meetings. The initiative is being rolled out across 43 InterContinental Hotels & Resorts, Crowne Plaza Hotels & Resorts, and Holiday Inn hotels across India, the Middle East, and Africa. Unique Meetings has been introduced to cater to the changing expectations of event attendees, who are looking for memorable experiences and stand-out venues. Whether it’s a tropical beach or a Bedouin tent, IHG provides alternative settings for business gatherIssue #003
ings and has a team of event planners to assist with organising meetings and conferences that take advantage of the surroundings and leave guests with a long-lasting impression. Relax and reconnect with colleagues while you enjoy a garden picnic, which boasts an assortment of culinary delicacies from live cooking stations to a walk-in pantry. Whether
it be on white picnic benches, cushions or mats, colleagues can enjoy the fresh air while taking in the views over the creek and Downtown Dubai. This is just one of the many distinctive meeting offerings that IHG has across its hotels. Pascal Gauvin, managing director, India, Middle East & Africa, IHG said: “We are continually looking to innovate and improve
the services that we offer and having listened to specific needs of our customers, we have introduced Unique Meetings. Meeting planners are increasingly looking to engage their attendees on multiple levels, and that extends to the venue. A non-traditional venue has many benefits including driving interest, improving creativity, and boosting attendee engagement. Through our experientially-oriented approach, we aim to create differentiation and offer unconventional event spaces that create memorable experiences. We have reimagined the conference room and provide choice and diversity to ensure that your next venue exceeds guests’ expectations.” Hotel & Catering NEWS ME
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September 2018
News
Appointments
JRG Appoints New Managing Director
Launch
Emma Banks has assumed the position of managing director at JRG Dubai, the home-grown restaurant management company, a part of Dubai Holding. British national Banks, who assumes the managing director position after consolidating JRG Dubai’s award-winning brand portfolio of over 23 venues and international franchises since being named general manager in 2015, has now been tasked with steering the group’s ongoing expansion and spearheading its long-term commercial strategy. In the last 12 months, Banks has overseen the arrival of Flow, the homegrown healthy eating and creative hub at Jumeirah Emirates Towers, guided JRG Dubai through the first major relaunch of its flagship The Noodle House brand, boosted the casual dining chain’s commercial revenues by implementing a state-of-the-art delivery hub and pioneering industrial kitchen, and championed the group’s plastic amnesty initiative, which has effectively banished all nonessential guest-facing single use plastics across JRG Dubai. As managing director, Banks will oversee JRG Dubai’s individual department heads across operations, training, culinary, finance and IT, and sales and 14
Hotel & Catering NEWS ME
marketing, while safeguarding the group’s multi-departmental performance and driving strategic expansion via new brand launches and ongoing diversification across its current portfolio. She will report directly to Dubai Retail CEO Nabil Ramadhan, who will support and guide the growth opportunities both in the region and internationally. “While the last two years have presented unprecedented challenges across the UAE’s food and beverage landscape, JRG Dubai has been a robust bellwether for innovation, evolution, and sustainable expansion,” said Banks. “Our principal of balanced development has consolidated JRG Dubai’s financial performance, whilst simultaneously strengthening our brand portfolio ahead of further expansion in the coming years. “It is an exciting chapter for JRG Dubai and with a raft of strategic additions to our senior team during the past few months, the group now boasts an industry-leading wealth of skills and experience. Our eclectic and enthusiastic team is wellplaced to realise our vision and goal of offering guests an exceptional array of dining experiences across a homegrown portfolio of diverse F&B concepts.”
Radisson Brand To Arrive In Dubai Radisson Hospitality AB, a part of Radisson Hotel Group has announced the signing of its first Radisson hotel in the Middle East at Dubai’s DAMAC Hills. The new signing is in partnership with Dubai-based real estate developer DAMAC Properties. Radisson Hotel Group’s portfolio now features 81 hotels and more than 20,000 rooms in operation and under development across the Middle East region. The new upscale, full-service brand with Scandinavian-inspired hospitality, will be located in Damac Hills. It’s part of a new 3.9 million sqm residential community developed by DAMAC Properties in Dubailand. The hotel will also be surrounded by parkland and an 18-hole championship golf course. Elie Younes, executive vice president & chief development officer, Radisson Hotel Group, said: “We’re delighted to enter into a partnership with DAMAC Properties, one of the most prominent and respected real estate developers in the region and we appreciate their commitment and vision to develop such an exciting project. The Radisson hotel will enable their vision to materialise. “Dubai continues to be remarkable in its never-ending
evolution. We’re further delighted to introduce our new upscale Radisson brand that delivers its own Scandinavian-inspired hospitality to the region. “DAMAC Hills is one of Dubai’s newest communities and is already home to more than 1,000 families, who have moved into the villas, townhouses, and apartments nestled around the fairways of its championship golf course, the Trump International Club Dubai,” said Hussain Sajwani, chairman, DAMAC. “Our partnership with Radisson Hotel Group for this unique hospitality product will cater to the growing number of tourists and business travellers who visit the Emirate, while making sure hotel guests receive the worldclass experience that’s synonymous with the Radisson name.” Under construction already, and due to open in Q4 2019, Radisson Hotel, Dubai DAMAC Hills will feature 481 rooms, including one and two-bedroom suites. Two restaurants will cater to guests’ dining needs, while leisure facilities such as a gym, spa, kids club, and an outdoor swimming pool will also be available. The hotel’s meeting space will be built over an area of 600sqm. www.hotelnewsme.com
September 2018
News
Initiatives
Dubai Tourism Publishes Sustainability Manual
Dubai’s Department of Tourism and Commerce Marketing (Dubai Tourism) has published the first interactive, web-based, manual under the Dubai Sustainable Tourism (DST) initiative to help hotels and hospitality establishments map out a sustainable journey. This has been designed in line with the department’s commitment to ensure that the emirate takes the lead in promoting sustainable best practices and green initiatives, in line with the vision of HH Sheikh Mohammed Bin Rashid Al Maktoum, vice president and prime minister of the UAE and ruler of Dubai, to transform Dubai into a leading sustainable city globally. By identifying the collective environmental impact in the tourism industry, the guidelines provide practical and costeffective solutions around four key themes: energy conservation, water conservation, waste management, and sustainability engagement of staff and guests. These form the basis for key objectives that the manual sets out to achieve, including the promotion of energy and water conservation measures by benchmarking activities that help to identify and implement effective policies and incentives, the development of training programs, communications campaigns, and events to promote sustainability initiatives to all staff and guests, and the further development of Dubai as a smart city. Commenting on the launch of the industry standards, YouIssue #003
suf Lootah, executive director, Tourism Development & Investments, Dubai Tourism said: “Reflecting outstanding work in the field of green tourism, this pioneering document published by Dubai Tourism under the DST initiative serves as a valuable guide to help create a sustainable future for our tourism industry. With more than 700 hotels operating in the first six months of 2018 alone, Dubai
undoubtedly has the potential to strategically position itself as a landmark for sustainability by ensuring all hotel properties are engaging in responsible practices. We have therefore consulted with key stakeholders from the public and private sectors to identify priority areas that help ensure all Dubai hospitality professionals are well equipped with the know-how to achieve effective sustainability mea-
sures across their properties.” The 12 Steps Towards Sustainability Manual has been developed in partnership with Green Building Council. All measures presented in this manual serve as precursors for the anticipated hospitality standards aimed to be launched in Q4 2018 in compliance with the regulations, codes and processes mandated by Dubai Municipality and Dubai Tourism. Hotel & Catering NEWS ME
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September 2018
What's cooking?
What's Cooking? A taste of the lion city
A culinary institution of Singapore for over 60 years, Kim’s Place has opened in Dubai as Kim’s Singapore Seafood in the heart of Al Seef promenade. Offering Dubai a taste of the lion city with quintessential ethnic favourites, the Singaporean eatery officially opened its doors on 13 August. Setting the paramount for authentic Singaporan meals masked in a modern setting, the new opening’s menu offers an explosion of flavours and colours that can only be achieved with old-school cooking techniques for that dose of nostalgia in every bite. Starters include salted egg 18
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fried fish skin, fried prawn paste chicken wings, and soups like hot & sour soup with shredded chicken and braised superior soup with crab meat. There is also a variety of fish cooked to differing flavours and styles, along with a long line-up of signature mains that include singapore chilli crab, steamed shell scallops with garlic, black pepper lobster, crispy cereal prawn, sambal kang kong, and a variety of beef, chicken, and egg-based dishes. “Dubai is well versed with Asian cuisine, particularly that of the Japanese fusion variety. We are excited to shift the pace of how Asian cuisine is per-
ceived and to give this Singapore favourite an international future with Kim’s Singapore Seafood. The wide choice of aromatic flavours and carefully curated cocktails will make a big impression on experience seekers and food lovers. Our aim is to offer premium league dishes at an affordable price point so diners don’t feel they need to break the bank for a good night out,” said Sameer Purain, managing director of Spice Quay Restaurant LLC. The new eatery and bar promises authentic Singaporean food as well as an extensive menu of signature drinks infused with au-
thentic South East flavours, such as coconut pandan jam, galangal root, ginger sheet, basil, and elder flower. The chic interiors seats up to 166 guests, who are in for a memorable culinary and cultural experience amidst murals, peranakan design, and botanical walls. Kim’s Singapore Seafood is the maiden venture of Spice Quay, the dedicated food and beverage division in the Middle East of family-owned Uptron Group of Companies. Spice Quay aims to bring new concepts and dining experiences that are currently unfound in the UAE. www.hotelnewsme.com
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September 2018
What's cooking?
Gulf Hotels Group Opens First UAE Property Gulf Hotels Group (GHG), Bahrain’s home-grown hospitality provider announced the soft opening of its first UAE property, The Gulf Court Hotel Business Bay, last month. The 4-star deluxe hotel, which is the first part of GHG’s regional expansion plan offers a total of 270 rooms, including superior rooms and suites, which overlook the Dubai Water Canal. Gulf Court Hotel Business Bay boasts finedining restaurants alongside lounges and a banquet hall. Other facilities include meeting rooms, a swimming pool, fitness centre, and a spa. The hotel also has a nightclub and karaoke room for both inhouse and public guests. Garfield Jones, CEO, Gulf Hotels Group, said, “It is an-
other landmark day in the history of the group. Since the opening of the Gulf Hotel Bahrain Convention & Spa back in 1969, the group has been committed to delivering the highest standards of Bahraini hospitality. The opening
of Gulf Court Hotel Business Bay is the first step of our regional expansion program, which will include Saudi Arabia and other GCC countries in the future.” Marc Voller, general manager, Gulf Court Hotel, said, “The
opening of The Gulf Court Hotel Business Bay is a huge and exciting challenge for us. The property is fresh, friendly, and trendy, and we will always aim to deliver what matters most to guests, quality, comfort, and value for money.”
A New European Bistro Opens In Al Seef A venture from Angel Fish Hospitality, Silver Beach Cafe seeks to serve European gourmet food in the burgeoning Al Seef district, putting a refreshing spin on wholesome old favourites. Combining chic décor with classic dining, Silver Beach Cafe’s modern and airy décor complements its panoramic view of the Dubai Creek, Dubai’s original landmark. Spread across two floors the new venue emphasises on natural sunlight and comes with free multi-level car parking. With countless options ranging from starters like green herbed barbequed baby potatoes and slow roasted roma tomato soup to mains featuring the Silver Beach Cafe classic steak au poivre 20
Hotel & Catering NEWS ME
and chips and table fondue dips, the bistro puts a modern twist on
classic European favourites. Silver Beach Cafe is open
from 12 noon until 1 AM throughout the week. www.hotelnewsme.com
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September 2018
What's cooking?
Barceló Debuts Occidental Brand The Spanish hospitality holding Barceló Hotel Group has announced a new milestone in its regional expansion plans. The group will debut its newest project Occidental IMPZ Dubai, Conference and Events Centre in September 2018. The opening signifies the group’s plans to cement its brand presence in the Middle East and significantly increase its footprint across the next five years. With close proximity to the EXPO 2020 landmark and 30 minutes away from the Dubai Airport, the new hotel will be located in the epicentre for corporates and offer an array of modern meeting and conference rooms for exhibitors. “From concept to completion, Occidental IMPZ Dubai,
Conference and Events Centre represents a modern addition to Dubai’s hospitality scene,” says Goulam Amarsy, CEO of Barceló Gulf, partner of Barceló Hotel Group in the Middle East. “We continue to grow in the UAE and we are adapting our strategy to suit the unique needs of the residents as well as international business and leisure travellers. There is a strong demand for Barceló
in the Middle East and a desire for the distinctive design, prime locations, and all-round top-quality service that we are known for worldwide”. The new property is just one of eight new ventures the group has in the pipeline for the Emirates. Barceló Hotel Group currently operates two hotels in the region, Barceló Residences Dubai Marina and Occidental Sharjah Grand, and is set to open a Dubai property,
Barceló Al Jadaf in June 2019. Occidental IMPZ Dubai, Conference and Events Centre will offer 239 rooms with accessible amenities and a contemporary interior. The hotel will also be home to six cuisine offerings, a ballroom, conference area, two swimming pools, and a fitness centre. The property will include two buildings adjacent to one another. Target and Seeb, will each house 111 and 128 spacious rooms each as well as conference areas with projectors and screens. The vast ballroom and foyer will make for an ideal location to host bigger themed events. Divided into classic and superior room, junior suites, and suites, the hotel will welcome business and leisure guests to unwind, whilst exploring the cosmopolitan city
Kava & Chai Expands Kava & Chai, the UAE’s homegrown specialty coffeehouse has announced the opening of its second location in Al Seef, situated on the water front of Dubai Creek. The new location follows the opening of Kava & Chai’s first location earlier this year at the American University of Sharjah. Kava & Chai aims to tell the story of coffee through flavour and community. Not many people know that the word coffee is derived from Qahwat-al-bun, meaning the wine of the bean. The first coffeehouses founded in the Middle East, in Mecca and Cairo were known as The School of the Wise, where people would come together to play games and listen to tales from 22
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storytellers, politicians, and poets. Kava & Chai is born out of this spirit to bridge cultures through coffee and tea. Samer Choucair, vice president of CE-Creates, said: “Through Kava & Chai, we
seek to build a home-grown Arab brand of global standards that is inspiring and can portray our culture and traditions in a positive and intimate manner. We want the world to know that coffee roasting
and drinking originated in the Middle East, as did the world’s first coffeehouses.” The coffeehouse offers a menu of coffee and tea to celebrate traditional flavours appealing to both the local population and coffee connoisseurs. Customers can savour a cup of Sao Jose coffee, a single origin coffee with sugarcane sweetness and a nutty chocolate taste, served hot or chilled, or, try Turkish coffee, prepared in 300-degree sand. Kava & Chai is also committed to promoting sustainable development. From their packaging to uniforms, everything is sourced responsibly, made from renewable and recycled materials. www.hotelnewsme.com
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September 2018
Talent
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September 2018
Talent
Playing the Numbers Game
We speak to the new director of revenue management at Fairmont Dubai, Nelson Riffard on his journey to the top.
Tell us about your first job. I’m from the South of France and started off very young in hospitality because my parents used to own a summer camp, which meant I used to help out in everything from service to housekeeping, so I guess this is why I wanted to study hospitality. My real first job in hospitality was in Bordeaux, in a hotel which is now MGallery by Accor, working at the reception. It was the only 5-star hotel in the city at the time and my job was not just front-office but also operations with valet parking, bringing guests to their room and much more. Two months later, the night auditor resigned, and they thought I was the right person to replace him. Tell us about your experience in the industry so far. I got a master’s in hospitality management following which I worked in France and Spain, then ended up getting a job with Accor which was my introduction to the revenue side of the job. Through them I got the opportunity to come to Dubai which was supposed to be for six months, in 2012 but I decided to stay here. I started off as an analyst assistant, revenue manager and then went to IHG festival city as cluster revenue manager. Describe your current role and responsibilities. We need to ensure that we are driving sales and pricing online, be aware of what the market is like and what our Issue #003
competition is doing. I am always looking at statistics and reservations along with having a daily briefing with director of sales and marketing and other ex-com members. I meet with them and see what opportunities are available and take decisions. In revenue we monitor current results, focus on the future results and work towards the goal.
What are the main challenges you face in your role? The biggest challenge is the new supply in the market and as the revenue team you are first in line to explain the changes to the stakeholders and the first in line to understand this, communicate it properly, address the potential risk and opportunity, and deliver with your people.
Who has inspired you the most in your career? I have had many great managers throughout my experience but if I had to pick one, I would pick my manager at IHG. She is an Australian lady and was one of the cleverest persons I worked with. She was a people’s person but what I liked the most about her was how she could always see the bigger picture. I was impressed with how she saw things in a more strategic way. Everything she did had a clear and logical explanation.
What is your most favourite part of the role? I’m a numbers guy which is great for my job. I think to be a good revenue team, you need to understand all the operations of the hotel, from reception to housekeeping, not just room revenue and sales. It’s not just being a geek behind the computer, you need to be out there talking to people.
What are your thoughts on the current hospitality market? When I arrived in 2012, the industry was booming, but it is such a dynamic market especially on the revenue side. It is very challenging with the amount of competition and luxury products coming in the market. It makes things interesting. You have all these new hotels which means you have a new market to play with. As the revenue manager you need to be very clever and know how to deal with the competition to ensure your market share.
If you could work in any hotel apart from the one you work in, which would it be? Funny enough, there are some hotels which always fascinated me, the Fairmont in Canada is one of them. It is around a massive lake and mountains. After Dubai that would probably be a good place to be in. What is your advice to young talent entering the hospitality industry? You need to be patient and dedicated. When you are a junior you need to work as hard as you can to get a better understanding about how the industry works. Hard work can go a long way in hospitality and I have never seen good talent go unrewarded in this industry. Hotel & Catering NEWS ME
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September 2018
In the mix
Keyur Dharkar, head bartender at Zengo, Le Royal Meridien Beach Resort & Spa, on the art of mixology.
Tell us a little bit about yourself. I started my bartending career back in 2010. I first came across the term mixology or bartending in 2008, while I was doing my Industrial Training and watched my first bartending competition. I learned bartending in Mumbai at The Cocktails & Dreams institute which is one of the best institutes to learn the art of mixology. By 2012, I was competing in cocktail competitions which helped me develop my bartending skills and knowledge. How do you bring creativity to your drinks? Creativity comes with the knowledge of flavours and knowledge comes with years of experience which includes reading a lot of articles and books based on bartending. For me the most important aspect of being creative is to overcome your own limits. Sometimes we as bartenders are scared to try something new. What is your signature drink? I do not want to say signature, instead I will say one of the best drinks I have created is The Watchman, which is dedicated to the keepers of Glenfiddich Distillery in Speyside, Scotland. It is a beautiful concoction of Glenfiddich malt, amaretto, salted caramel syrup, and sour mix. What is the most important factor in mixing the perfect beverage? According to me, the most important factor is passion. If you are not passionate enough then a simple drink would be difficult for you. At the same 26
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time, you should be proud of the drink which you are mixing. Which is your favourite flavour to work with? I love to experiment with citrus fruits and sometimes I like to play with sweet flavours as well as bitters. But if I must choose any one flavour profile then I will say bitters, as it suits my style of drinks. I love drinks like negroni and espresso martini. How often do you experiment with your beverage offerings? At Zengo, we love to experiment with our
beverage offerings all the time because we love to offer something new to our guests every time they walk in. We do this with our cocktail trolley, where the guests can make their own cocktails or with our beverage menu by adding new cocktails. What do the coming months hold for your beverage menu? At Le Royal Meridien, we are currently working on Low ABV (Alcohol by volume) cocktails as well as the pre-batch bottled cocktails with eccentric presentation. We are also looking at how we can incorporate sustainable practices in our beverages. www.hotelnewsme.com
www.host.fieramilano.it/en
September 2018
Opinion
Living the Omani Culture Jessi Chai, assistant marketing and communications manager at Anantara Al Jabal Al Akhdar on unlocking the destination.
Let me take you to the mountains of North East Oman, where the cooler climate lets you escape the unbearable heat, tall buildings and the glitzy city life. Oman keeps it real, with a clear path for luxury travellers seeking the humble Omani hospitality. A great place for multigenerational travel, catering to the most adventurous of families, couples, and solo travellers. The new Muscat International Airport, which opened six months ago, has quickly become the new radius for government investment to international luxury tourism hoping to reach 20 million passengers annually. With the increase in passenger capacity, more flights every hour, and increased Oman Air flights connecting Muscat to new markets such as Moscow, Casablanca, Istanbul, Madrid, Brussels, Vienna, and Prague, now more than ever, resorts in Oman need to be ready for these emerging markets. As curious tourists leave the airport and drive 140km South West, their world becomes a mountainous terrain. En-route away from the coastline towards Birkat Al Mouz, an ancient village with houses made from mud and ensconced in a plantation of date trees, we find ourselves only 45 minutes away from Anantara Al Jabal Al Akhdar Resort. Located on the Saiq plateau, the area is shared by around 7,000 local villagers, Omani’s, and expats working at the resort, and precious goats crossing the road in herds. Established internationally as the highest 5-star resort in the Middle East, 28
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the expertise of the hotel team strives to stay in visitors’ minds by delivering Anantara’s brand promise to connect with guests, ground them in authentic luxury, and deliver indigenous experiences. The resort displays opulence from the very first moment, with exquisite lighting to magnificent Arabic art and ornaments, and then there is the view. A viewing platform in the name of the late Princess of Wales, Diana’s Point is one of the most photographed spots in Oman. On the mountaintop we’re surrounded by cliff hanging terraces filled with harvesting pomegranates, walnuts, pears, grapes, garlic, olives, and other plants. The neighbouring three villages, Al Aqr, Al Ayn, and Ash Shirayjah are part of a culturally inspiring hike guided
by our very own local Omani Mountain Guru. Walking past majlas, mosques, old abandoned homes with wooden and iron handmade doors still intact and observing children at play with the simplest of toys made from scraps. Oman is a beautiful country filled with the friendliest of faces. This is the authentic, indigenous experience travellers yearn for. Living and working on a mountain 2,000m above sea level, I’m certain that I am not your typical PR and Marketing lady. My time spent outdoors away from my desk is where the creativity happens. It’s where I can show our media guests and influencers the history of Omani culture, the way of life in this remote destination, and bring it all into perspective when comparing it to the familiar. www.hotelnewsme.com
August 2018
Gastronomy Uncovered
Maison Rouge
BNC Publishing’s resident food aficionado, Mark Anthony Monzon discovers the best new restaurants in town. What do you get when you mix gastronomy with art? Well, a dining experience like no other at Maison Rouge. Maison Rouge is a fine dining restaurant in one of the most innovative hotels in Dubai, the Conrad. It recently opened and replaced the Russian bar and lounge, Vesna. The venue is now home to some of the most amazing performances, music, and dance acts that complements its international cuisine. The menu is a culinary innovation, inspired by ingredients from the world’s most exciting and sought-after places and prepared by their stellar team spearheaded by executive chef Chokanov Timur. Originally Russian, he has international experience in some of finest restaurants around the globe. His menu offers a
variety of international flavours inspired by cooking techniques taking influence from various corners of the world. The
To discover more dining gems in the city, follow Mark on Instagram @markmyworldblog or visit www.markmyworld.me 30
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menu highlights the chef’s creativity and skill through a range of mouthwatering dishes that are served with artistic flare and poetic drama. With surprisingly affordable price points, one can definitely try as many dishes as possible at Maison Rouge. Some of the must-try dishes would be the beef carpaccio, chicken Kiev, and grilled salmon. Their most popular 24k gold burger however, is an attention-grabber in itself coming with a full band, smoke effect and a rosé as it is served to your table. Entertainment, on the other hand is one of the main factors that brings this place to life. Experience a visually striking dinner show paired with distinctive imagery every single night. With a saxophonist, singers, and dancers doing what they do best, prepare to be captivated by the acts while you revel in the flavours of their hand-crafted cuisine. Maison Rouge’s concept blurs the lines of a traditional dinner and a show experience with its lively and glamorous party atmosphere, wrapped up in an intimate setting, paired with food and beverages from their carefully curated menu that are a visual rival to the performances on stage. www.hotelnewsme.com
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September 2018
Cover Story
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September 2018
Cover Story
Expanding horizons Operating from its UAE headquarters, the Ghassan Aboud Group has been in business for nearly 25 years. Whilst the initial focus was in the automotive industry, in the later years the multi billion conglomerate diversified into other areas like real estate, media, retail, catering, hospitality, pastoral, and logistics. Mahak Mannan caught up with Ghassan Aboud, founder and chairman of the Ghassan Aboud Group about how his hospitality wing went from a business opportunity to developing a hotel management company.
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eing an avid traveller, Ghassan Aboud, founder and chairman of the Ghassan Aboud Group says venturing into the hospitality industry was a decision that came out of his love to explore and visit new places. What started as an investment opportunity, has now become one of the leading hospitality management companies in Australia, with its headquarters in Dubai. “Having decided to invest into the global hospitality industry, in the year 2015, we were exploring investment options, primarily in Europe and the Asia Pacific,” Aboud explains. “In the process, we identified some exciting opportunities in Australia particularly in Cairns, Queensland State. Since then we have invested almost $600 million in the acquisition and development of prime hospitality assets. As such, GA Group Australia and consequently the
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Crystalbrook Collection was established in early 2016 to expand Ghassan Aboud Group’s interest into the hotel industry, property, and tourism in the Australian market. Australia’s buoyant economy and strong tourism sector made it an excellent destination choice to commence the hospitality arm of the business.” To maintain uniqueness in experience within its properties, Ghassan Aboud Group formed its own in-house management company called the Crystalbrook Collection. “I believe that a substantial portfolio of well-located properties could lend a sense of stability and long-term value to our business interests and I figured that that an experienced team within a well branded management company could potentially add immense value to the assets. This led to our venture into the hospitality industry and we have made rapid progress since then,” Aboud explains.
THE JOURNEY “Initially, we were looking at hotels in the Australian market for potential acquisition,” according to the founder. “In Cairns, I saw immense untapped prospects for hospitality. Our first acquisition was the Tradewinds hotel, followed by the adjacent site and thereafter a series of other assets in the region. Concurrently, we decided to establish our management company Crystalbrook, with the naming inspired by our purchase of the Crystalbrook Station, a 35,000-hectare cattle station in northern Queensland Australia. We believe the pastoral activities at the Crystalbrook Station held an important role in our hospitality story with the products served at our hotels and restaurants coming directly from the station.” On the station sits Crystalbrook Lodge, a luxury lodge and the group also subsequently acquired three fattening farms to complement
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Cover Story
the station and enhance the output. “Many of our values developed from this starting point. The importance of sustainability and being locally immersive are two important values we carry across all our hospitality holdings. Our ultimate objective is to create a strong portfolio of well managed hotel and tourism related properties that provide a consistent and strong return,” Aboud says. Crystalbrook Collection’s hospitality portfolio now consists of three 5-star Crystalbrook Hotels due to open soon, Crystalbrook Lodge, Crystalbrook Superyacht Marina and MV Bahama, a luxury 90ft motor vessel berthed in Port Douglas, Queensland. “It’s a very exciting time for Crystalbrook Collection with three 5-star hotel openings Riley, Bailey and Flynn between this November and the end of next year,” he continues. “With Riley opening in November this year, bookings have already commenced, and the response has been very encouraging and positive. “We are in the planning stages of the development of our trophy asset at Port Douglas wherein we have envisaged a multi-use retail, hotel, marina, restaurants, and entertainment complex that befits the strategic location of the asset. We have locations that are being considered for development and acquisition in other major Australian cities and I have a skilled team in Australia who are continually on the lookout for new investments that would complement the brand.” THE MARKET Average Daily Rate (ADR) in Australia is picking up, making it an exciting time to be involved in the hospitality sector there, according to Aboud. “In Australia, Cairns’ hospitality market continues to be a very positive story with ongoing growth in Average Daily Rate (ADR) and RevPAR. The market is quite buoyant and active with several acquisitions and expansions witnessed in the recent months. Occupancy for the city sits at 85% so we’re entering into a very healthy market,” he says. “We have some great well-established international brands in the region including Shangri-La, Hilton and Pullman. 34
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Bailey, A Crystalbrook Collection Hotel
Crystalbrook Collection executive leadership team. From left to right David Kotze, Kylie Brajak, Mark Davie, Laura Davie, Katie Malone and Geoff York
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September 2018
Cover Story
Crystalbrook Collection Crystalbrook Lodge I’ll start with our Crystalbrook Lodge, it really is an unrivalled luxury Australian outback oasis, a destination where our guests can explore, indulge, and relax amongst a setting that is unlike any other. Crystalbrook Lodge sits looking over the freshwater Crystalbrook Lake. The Lodge offers an exclusive, fully hosted experience and our guests can expect adventure, escape, and unexpected elegance all set in a rugged red-dirt outback Queensland. Crystalbrook Superyacht Marina Crystalbrook Superyacht Marina is Queensland’s northernmost marina and one of Australia’s premier nautical destinations. Located in Port Douglas, Crystalbrook Superyacht Marina is the gateway to the Great Barrier Reef. Visitors come from all over the world to experience the renowned and pristine northern reef, the wonders of the coral sea, the Daintree rainforest, local Indigenous history and culture, and lush tropical Far North Queensland. MV Bahama We also have MV Bahama, which is our private charter motor vessel. Based in Port Douglas at the Crystalbrook Superyacht Marina, MV Bahama is a 28m motor yacht. It’s a magnificent way to explore the Great Barrier Reef.
These hotels have performed very well in this market and I believe the Crystalbrook Collection will offer a compelling new hotel experience to both domestic and international guests. Our senior leadership team has worked in over 30 of the world’s most premium hotel brands and I believe we are well positioned to offer world class service across all our collection.” With several key openings in the pipeline, the future looks bright and busy for the group’s hospitality arm, the founder says. “With Riley, a Crystalbrook Collection Resort, just three months from opening, everybody is busy making sure everything is delivered on time and reflects the premium level of dedication we require at the Crystalbrook Collection. As we speak the landscaping is being made beautiful and with intense development activity ongoing on other sites, we are looking at hectic time ahead for the group.” Issue #003
Riley, A Crystalbrook Collection Resort Residing in a prime location on Cairns Esplanade in Queensland Australia, Riley will welcome guests from November 2018. Riley is a luxury 5-star hotel featuring 311 rooms and suites, a lagoon style pool, exquisite restaurant and bar selections including a rooftop bar, Eléme Day Spa, and special zones for children. Bailey, A Crystalbrook Collection Hotel Opening mid-2019, Bailey is a twin tower project positioned in the heart of the Cairns, Queensland, Australia. Bailey is a 5-star property with 220 rooms and 110 luxury apartment that will truly capture the essence of tropical Far North Queensland. The development will feature a four-story canopy representing the World Heritage listed Wet Tropics along with a variety of restaurants and bars, both indoor and alfresco, as well as formal and informal meeting spaces. Flynn, A Crystalbrook Collection Hotel Flynn is a modern, transformative 311 room hotel opening in the last quarter of 2019. Flynn will offer guests contemporary design, staying attuned to the needs and wants of the connected traveller. Bars, restaurants and lounges will incorporate the authentic city culture while a contemporary wellness and fitness centre set within the tropical gardens will offer holistic health experiences including yoga and meditation.
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September 2018
New Hotel Opening
Exploring Zabeel House by Jumeirah With the rise in demand in the mid-market sector of the hospitality industry, Jumeirah group, one the regions leading home-grown hospitality company launched a new brand, Zabeel House by Jumeirah, earlier this year. The first two properties under the brand recently opened in Al Seef and Mahak Mannan spoke to Alessandro Cabella, area general manager for Jumeirah, on the addition of Zabeel House in Jumeirah’s portfolio.
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www.hotelnewsme.com
September 2018
New Hotel Opening
What’s Cooking
at Zabeel House by Jumeirah Al Seef • Nyon serves Mediterranean inspired cuisine in a vibrant, stylish yet casual setting • Kafos offers a warm al fresco gastro experience overlooking the creek • Chapters is a chic yet comfortable lobby lounge offering tea and food pairing menu during the day. The bookcases here aren’t just for show, they feature books that have been curated by Dubai’s creative community, and are meant to be taken off the shelves, making visitors feel as though they’re walking into their own living room. • SOL Sky Bar and rooftop pool serves cocktails and sundowners complete with panoramic views of the old and new parts of the city.
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abeel House by Jumeirah prides itself in being a design-led brand, and once you walk into the hotel, every element of the property from the lobby to the rooms and meeting space does complete justice to the design aspect. Guests can find connections to the city of Dubai in almost every corner at the property and this was done in order to give visitors a chance to truly explore the destination, according to Alessandro Cabella, area general manager, Jumeirah. “Born in the dynamic and vibrant Dubai, the Zabeel House by Jumeirah
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brand is an eclectic collection of hotels located in the heart of the most interesting neighbourhoods. The brand was created in response to the continuing travel trend for discovery and exploration across the globe which is gaining an increasing demand in this part of the world. More and more tourists are looking for authentic experiences that will immerse them in local communities and help them truly discover the destinations they visit, and this is exactly what the Zabeel House brand promises to deliver,” he says. “The city of Dubai is one that’s central
on the world map and welcomes tourists from numerous countries. Luxury hospitality is a booming market here, however, there’s been a conscious move in recent years to plug the gap of mid-market and affordable luxury, which also aligns with Dubai’s tourism objective of ensuring a wide range of accommodation options to reach 20 million visitors per year by 2020 and to encourage investment within the sector. Moreover, this is also a response to the shifting traveller trend globally, towards affordable and quirky boutique hotels with character and something different to offer. “We believe quality hospitality should be easily available to all, and top-notch service should be accessible regardless of the price-range, this is what we deliver at Zabeel House by Jumeirah, upscale casual with a touch of Jumeirah Group’s hospitality.” Zabeel House MINI and Zabeel House Al Seef by Jumeirah are the first two hotels to open under the brand, both located in Al Seef and the inspiration for the brand comes from the city’s, vibrancy, and warm welcome to travellers from around the world. Each property is edgy and comfortable, offering upscale casual hospitality. “Once you enter, you’re urged to explore the hotel and its creativity,” Cabella says. “The hotel features interesting design elements that gives a loft-style, art gallery vibe, like a group of human sculptures raising their hats to you as you enter the hotel or letters all around the hotel, within the lobby and the Plush and Suite rooms. These letters inspire you to explore words and patterns. There’s also an element of reuse and sustainability to the design like the Chapters lobby bar which is made from old stereos, giving a retro and eclectic ambience. “Once inside, the in room furniture design represents a mix of style and functionality. The custom-made four poster bed features smart design that gives you a sense of luxury but also makes good use of space as it is combined with a stylish desk space. The Plush and Suite rooms feature oak dining or work tables, minimalist wardrobe spaces, hammocks for lounging, contemporary art on the Hotel & Catering NEWS ME
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Top four aspects of the property • Multitude translations of the word explore, spread throughout the lobby. • The black and white photographs in Nyon showcasing some of the world’s most iconic cities, with plenty of perspectives of Dubai. • The bookcases in Chapters that feature curated shelves from Dubai’s creative community. • The ginger shot that you’ll be offered on arrival, mixed with fresh saffron from the Spice Souk and pure honey from Yemen.
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Alessandro Cabella walls with ceilings inspired by Dubai, and free-standing bathtubs which gives an almost spa-like sense of luxury and relaxation. In room touches such as the
SMEG fridge, the N’espresso machine, the dial phone, and SuitePad’s combine retro style with technology to give a stylish edge. The hotel is also a skip away from Zabeel House MINI by Jumeirah, which harbours its own element of design inspiration.” With 200 rooms in three different sizes for solo travellers, couples or families, a lobby filled with a collection of contrasting art, design pieces, and bookcases made for browsing, a destination restaurant that stretches out over the waters of Dubai Creek, and a rooftop bar and pool with views across both old and new Dubai, Zabeel House by Jumeirah, Al Seef provides a new experience in Al Seef. Add ample creative spaces to work from as well as five meeting rooms for the corporates and the property has all the features guests would expect at an upscale hotel. With growing competition in the market, Zabeel House by Jumeirah is www.hotelnewsme.com
September 2018
New Hotel Opening
sure to stand out because of the unique features it has to offer, according to the general manager. “The UAE as whole has some fantastic concepts and offerings, each with their unique contribution to the hospitality sector. What we offer at Zabeel House as a brand is unique and true to its concept of upscale casual. The hotel is fun, quirky, and design-led, with maximum attitude and minimum frills. We offer brilliant basics with just enough added extras to make the guests stay a memorable experience,” he explains. “Both properties are located in Al Seef, which is near Al Fahidi historical neighbourhood, in an area rich in historical sites that is set to become a focal point for residents and visitors looking for a place to shop, dine, and stay. We offer bikes for our guests to cycle around and explore the destination which is a bustling waterfront, with 490 restaurants and cafés on the promenade.”
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September 2018
GM Interview
A People Person
From being a part of Hyatt’s Global Inclusion & Diversity Council to being a recipient for Hyatt’s 2017 Purpose Award, Fathi Khogaly, general manager, Grand Hyatt Dubai believes in putting people first. Here he tells Mahak Mannan about his priorities as a general manager and the secrets to a happy team. Tell us about yourself Back when I was a child in Egypt, I remember how my parents would have this open-door concept, where we open our hearts and our home to family, friends, relatives, and even strangers. Welcoming and entertaining people brought me so much joy that my mother suggested I take up hospitality as a profession. Since then, I have been part of the Hyatt family for over 31 years now, and it has been a privilege to work for this company. I started my career in hospitality in 1987 with Hyatt Regency Cairo in the F&B department and was shortly transferred to Hyatt Regency Dubai. My time at Hyatt Regency Dubai was a vital part in my career as it opened doors for me. It led to my progression as director of events at Grand Hyatt Dubai for the pre-opening team, followed by resident manager at the Galleria at Hyatt Regency Dubai. How has that influenced your management philosophy? My experience has made me believe in people, in the power of being positive, and having a vision. All my decisions are centred on motivating my team to achieve our business goals and mentoring individuals to succeed in their careers. People can do so much when you allow them to take ownership of their roles. In my team, we
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are all general managers. It is my inherent belief that people from all walks of life can do wonders and even surpass themselves once you provide them with a good working environment. This philosophy is a part of me, and also in the DNA of Hyatt What would you say are the main factors that make a great GM? A great general manager is so much more than just making the bottom line. It is about embracing change and being innovative, shaping people and teams, and the environment they work in. This can only be achieved if the general manager is willing to listen, share knowledge, collaborate, be well informed about the industry, motivating, and humble. How do you feel the hotel is performing this year? The hotel has been performing positively so far, and the future is looking good too. What are your thoughts on the current state of the region’s hospitality market? There is tough competition in this region when it comes to the hospitality sector, as each country within the GCC is continuously investing in tourism and taking on initiatives such as easing visa norms, making it convenient for tourists to travel here. Having said that,
this is driving the development of more mid-market hotels and reaching a larger demographic of consumers. There is a steady growth, but it has slowed down. What are the operational priorities for you as a GM? Everything is a priority. From ensuring there is cool running water around the hotel, especially during the summer, to making sure we achieve our budgets. What are your main target markets? With a property such as Grand Hyatt Dubai and our facilities we cater to a broad range of target market and segmentation, whether it be leisure guests, corporate individuals, social events or large international conventions. What are the hotels sales and marketing strategies? We keep it very simple and effective at Grand Hyatt Dubai by making sure we keep up with the trends and stay active on social media like Instagram, Facebook, and Google. With this generation, and the way that the world is evolving technology is everything. Social media has its pros and cons like anything else, and we use it as a platform to communicate with our guests or potential customers. www.hotelnewsme.com
September 2018
GM Interview
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September 2018
The business
Sustainably Chic Pier Chic, a venue that operates under the Jumeirah Restaurant Group is nothing short of an iconic destination for both residents and tourists alike. Whether it be celebrating a milestone or taking advantage of the scenic views from the restaurant, Pier Chic is renowned for offering something different from the busy Dubai life and Mahak Mannan spoke with Luca Gagliardi, general manager, Pierchic, on how he plans to add food to that equation.
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ustainability is an aspect every entity and individual today is trying to achieve, whether it is being eco-friendly or going back to basics. In the food and beverage market, being sustainable of late has been a lot about doing away with single use plastic, a route which Jumeirah Restaurant Group has also collectively taken, however, Luca Gagliardi, general manager, Pier Chic explains a completely different side of 42
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sustainability in the restaurant market. “Very few restaurants have survived as long as Pier Chic has and when I came in last year in May I thought of giving this restaurant a reason why it is still standing,” Gagliardi says. "Location is an important aspect, the scenery that you get here and the idea of it as a destination has worked well. A lot of people come here to propose, so we have many anniversaries and milestone
celebrations. There are numerous reasons for this restaurant to be alive but none of them revolved around food. “We have this beautiful structure and people come here to support us and we don’t give them a reason to come back with the essence of food and beverage, this is what I wanted to change. To give people the opportunity to enjoy the food and beverage aspect of this restaurant as much as everything else.” www.hotelnewsme.com
September 2018
The business
The one major change that Gagliardi has brought about after taking the reigns at Pier Chic is ensuring they source sustainable produce. “We are looking for producers and suppliers who will give us real product because there is a big difference between a commercial product and a real product. If you go in a restaurant in Dubai and order a sea bass, you will get a 1kg sea bass. You will not find a 2kg sea bass because a 1kg Issue #003
sea bass does not come from a sustainable farm. As soon as the sea bass reaches 1kg they are caught and sent into the market,” he explains. “When it is a line caught fish, and you come across a 1kg sea bass, you throw the fish back in the sea. You cannot sustain the future generations this way and fishermen know if you catch a small fish, they will not be able to reproduce. That’s what we call sustainability. It is something
that we and the next generation can enjoy. These are the kind of sustainable products we are looking for, but it is very difficult to find it here because Dubai does not have a lot of demand for it. “Let’s take another example of a cheesecake, in most restaurants, 99% of the cheesecake is Philadelphia, an industrial product. I went inside our kitchen and removed all of it, went to Sharjah and found a person who skims his Hotel & Catering NEWS ME
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The business
own cream cheese for us. It is all about education, not just within the team but with our clients as well. People here do not like natural wine but if you believe in it all you have to do is put natural wine on your menu and when people come in you need to explain to them what is on offer.” However, being sustainable does not come easy, especially in terms of cost, according to the general manager. “Being sustainable is more expensive when you start because you have to adapt and make changes but as you continue, it becomes easy because you know how and where to deal for your products,” he says. “Fresh products have a shelf life of four days as compared to three days of industrial product. From that point of view, it is more cost effective because I have an extra day to sell the product.” Pier Chic is considered a high-end restaurant in terms of pricing and due to this, the company had to cut down on its profit margins while making the shift to sustainable produce. “This restaurant needs to be expensive, we cannot be cheap because the maintenance of the restaurant is very high. Here we must change the floor and base because of the salt, there are cables underneath and a lot of other factors like these. We were already expensive, so when we went up with our food cost our margins needed to come down. We still make profit but not as much as we did before. This is why I want to give our guests a reason to justify the cost as well,” he adds. “We have been explaining our menu to our clients for a year now and have to be very careful because sometimes they are shocked. The perception of our clients of what we do here is becoming something beyond normal customer relations. They want to know where we get our bread from, which takes seven days to ferment, and why we choose to use the products we do. Sometimes they ask me to meet them separately because they want to discuss it in detail. This is what we want to build at Pier Chic and will continue doing so.”
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Come to visit us at Gulfhost - Sheikh Saeed Hall - stand S1-A3. CimbaliOfficial
lacimbali_official
September 2018
Chain Focus
Corp Amman Hotel
Hospitality Management Holding Founded in 2003 in Dubai, HMH (Hospitality Management Holding) is a fully integrated hotel management company that prides itself for being one of the pioneers among local groups that specialise in the dry segment. Being the largest operator in this sector within the region, HMH provides hotel owners and developers with a broad spectrum
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of world-class management solutions with five distinct, yet complementary, hotel brands catering to varied market segments from luxury to budget. These include Bahi Hotels & Resorts, Coral Hotels & Resorts, Corp Hotels, EWA Hotel Apartments, and ECOS Hotels. HMH’s strategic expansion in the Middle East and North Africa
has been successful in unlocking opportunities while creating value for its stakeholders, associates, staff members, and customers. The existing portfolio is located in some of the most desirable destinations across the MENA region, with a pipeline of hotels under development to grow HMH’s regional footprint even further. www.hotelnewsme.com
September 2018
Chain focus
Coral Beirut Al Hamra
The Pipeline Name
Country
Rooms
Opening Year
Diwan Villas Jeddah by Coral
Jeddah, Saudi Arabia
47 Villas
2019
Corp Muzn
Jeddah, Saudi Arabia
132
2019
Operational properties
Coral Dubai Al Barsha Hotel
Name
Country
Opening Year
Coral Dubai Deira Hotel
Dubai, UAE
2002
Coral Dubai Al Barsha Hotel
Dubai, UAE
Re-branded to Coral in October 2017
Bahi Ajman Palace Hotel
Ajman, UAE
2012
Coral Beach Resort Sharjah
Sharjah, UAE
1997
Coral Jubail Hotel
Al Jubail, Saudi
2011
Coral Al Ahsa Hotel
Al Ahsa, Saudi
2010
Coral Al Khobar Hotel
Al Khobar, Saudi
2007
Q Suites Jeddah By Ewa
Jeddah, Saudi
August 2018
Coral Beirut Al Hamra Hotel
Beirut, Lebanon
2010
Coral Muscat Hotel & Apartments
Muscat, Oman
2016
Corp Amman Hotel
Amman, Jordon
2013
Coral Khartoum Hotel
Khartoum, Sudan
2009
Coral Port Sudan Hotel
Port Sudan
2009
Ewa Khartoum Hotel & Apartment
Khartoum, Sudan
2015
Bahi Ajman Palace Hotel
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september 2018
Chain Focus
In conversation With Ferghal Purcell, chief operating officer, HMH
What were the hotel group’s key achievements in the past 12 months? Undoubtedly the signing of two new properties in Jeddah, Diwan Villas Jeddah by Coral and Q Suites Jeddah by EWA. The signing of these properties has strengthened HMH’s foothold not just in Jeddah but equally in Saudi Arabia, positioning the group ideally towards the future. What have been the key challenges facing your hotel group and the hospitality sector? The challenge facing the group is maintaining the ADR (Average Daily Rate) in an extremely competitive 48
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market, whilst simultaneously delivering an improved level of guest experience that we refuse to jeopardise. We meet these challenges through enhanced revenue management systems, where room rates are reviewed three times daily. However, in isolation this is not sufficient, employee productivity and improved performance are the corner stones of meeting these challenges. What are the hotel group’s key goals for the immediate future? HMH’s key goal is to further establish the group across the MENA region, focusing on the UAE. The launch of
its first ECOS property, a 3-star hotel, scheduled to open in July 2020, is testament of our commitment to the region and confidence in the group to expand its presence. How is technology dictating the way you run your business and liaise with customers? Our futures are determined by technology, necessitating an ongoing annual capital investment, just to stay current. The rapid advancements in applications, social media vehicles, and OTA’s have necessitated improved employee training to cope with the increased expectation of our customers. www.hotelnewsme.com
september 2018
Chain focus
Coral Beach Resort Sharjah
Coral Beirut Al Hamra
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September 2018
Event Preview
Hotel Show 2018
The Hotel Show 2018 is just around the corner and it is expected to be one of the busiest trade events for the hospitality industry. Taking place at the World Trade Centre from 16-18 September, the show has added numerous new features as compared to its previous editions and we spoke to Garry Williams, event director, Hotel Show Dubai, about what visitors can expect this year. What is different about the show this year? This is the 19th edition of the Hotel Show and by listening to our exhibitors and visitors we have invested in live events to create that interactivity between the visitor and the show. We now have a comprehensive event that will cover the latest trends, technologies, and developments steering the global and regional industry. We have expanded the knowledge sharing vertical of the event through a compelling agenda of conferences and panel discussions. The Show will feature the Middle East Leadership Conference, a three-day series featuring talks with general managers from the GCC and discussions by seasoned and senior professionals from the hospitality industry. The two live competitions at the event include the second edition of the Middle East Housekeepers’ League of Champions, which will see 30 participating housekeeping teams compete to reset a completely trashed hotel room in seven minutes, and the Chef’s Table that will pit nine hotel chefs and their teams against each other in a timed cooking competition where the ingredients will not be revealed until the countdown begins. Why have you expanded the show and what does that say about the hospitality industry? The show, this year, has been carefully designed to reflect the stellar growth that the Middle East’s hospitality industry is 50
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witnessing owing to its tourism appeal. The 2018 United Nations World Tourism Organisation (UNWTO) barometer reported a 5% increase in tourist arrivals in the Middle East. Zooming in on statistics closer to home, the 2017 MasterCard Global Destinations Cities Index revealed that Dubai was recorded as the fourth most popular destination in the world, and Ras Al
Khaimah Tourism Development Authority (RAKTDA) reported a 14% increase in international visitors during the first half of 2018 owing to the Emirate’s growing adventure tourism sector. The hospitality sector is rapidly evolving to embrace the positive growth and in some cases setting international standards. The show aims to highlight the progress and celebrate the accomplishments of the thriving sector. www.hotelnewsme.com
Which departments of hospitality would benefit most by visiting the show this year? The Hotel Show is developed to be relevant for all departments in the hospitality sector. The event will be beneficial for general managers, hotel owners, operators, chefs, F&B professionals, designers, and anyone involved in any aspect of procurement to name a few.
business objective is very simple, in that we create a platform at DWTC that allows buyers and sellers to do business on neutral territory across the three days of the show.
Tell us about the lineup of suppliers exhibiting. The event will host almost 600 exhibitors this year with the supplier lineup ranging from flatware, operating equipment, furniture, beds & bedding and kitchen supplies to spa products.
How do your exhibitors benefit from the show? Besides being the most relevant exhibition for the hospitality sector in the region, the show focuses on knowledge sharing and networking opportunities. The show’s exhibitors highly value the opportunity to renew old acquaintance and meet with new business partners, engage with them, and start a business relationship. The beauty of the event is that no other marketing opportunity gets business owners in front of an exclusive audience for three days.
How many visitors are you expecting? This year, we look forward to welcoming over 30,000 visitors. Our focus is on improving the quality of visitors to ensure our exhibitors are meeting the relevant decision makers in the industry. Our
Tell us about the awards and why are they important for the industry? This year will be the seventh edition of the Middle East Hospitality Awards (MEHA). The industry’s foremost properties, projects, and people in the
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region will be honoured on Sunday, 16 September 2018 at The Ritz-Carlton, DIFC, Dubai. The awards has secured a prime place in the industry’s calendar for being the event that recognises and celebrates both the sector’s accomplishments and the individuals that have made it happen. MEHA allows the industry to promote all the exciting aspects of hospitality that are taking place in the GCC. Moreover, the awards received the highest volume of entries from a diverse collection of properties in the event’s history, this year. The quality and volume of entries received has been the best that we’ve ever seen. The shortlist features 70 distinct hotels, restaurants, and bars that have made their way through stiff competition. I believe this is reflective of the remarkable developments in the Middle East’s hospitality sector. This year, hotels have worked very hard to ensure that the industry is aware of the great work that is being done to keep this region at the forefront of design, positive change, and innovation. Hotel & Catering NEWS ME
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September 2018
Event Preview
Stands You Need to Know
Dubai Furniture Manufacturing Company
Decors USA
Tell us about your company. DFMC, part of AAA Al Moosa Enterprises, was established in 1993 for manufacturing and marketing King Koil brand and in 2001, DFMC acquired the license for marketing and manufacturing SERTA products in the Middle East. DFMC is a multinational company with its corporate office in Dubai, UAE and sister concern companies in the other regions namely Kuwait, Qatar, Bahrain and Oman. DFMC has ventured into India and Saudi Arabia and has also set up a full-fledged manufacturing facility.
Tell us about your company. Decors USA is an LED Lighting company based out of New Jersey. We offer quality LED lighting for the hospitality industry. We are an approved vendor for IHG Hotels and work with various major hotel chains around the world. We specialise in architectural LED colour wall lights, parking lot LEDs, and overall exterior and interior LED lighting. What will you be highlighting at The Hotel Show this year? This year, at The Hotel Show, we will be highlighting our architectural LED wall lights. Versions of these lights are used by every Holiday Inn and Express all over the world. Our general LED area lights are used for walkways, canopies, pool areas, and courtyards. These lights have been popular with hoteliers for their efficiency, low maintenance, and high output.
What will you be highlighting at The Hotel Show this year? The new King Koil mattress grades like the Comfort plush and Aero plush, equipped with Smart Cushion Aero System (SCAS) and Bio-Cool Body Balance technology. The unique SCAS technology ensures air flow through the mattress construction resulting in a breathable mattress that gives deep cushioning for additional comfort.
Stand: 4F 158 Website: www.decorsusa.com
Stand number: 3D131 Website: http://www.mattress-leader.com/
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www.hotelnewsme.com
Fairmont Designs Hospitality
Tell us about your company. Fairmont Designs Hospitality (FDH) was found in Los Angeles in 1984 and currently operates three furniture factories located in China, Taiwan, and Vietnam. We consider ourselves to be a global contract furniture solutions provider. With that said, FDH is committed to providing exceptional service across a broad range of projects, ranging from premium casinos and 5-star midtown hotels to exclusive resorts and local inns. With our talented engineering and manufacturing teams, FDH is capable of providing quality custom design, upholstery, and joinery products for 3-star or above hotel projects. For over 30 years of furniture manufacturing and 20 years of hospitality project experience, FDH turns ideas into reality for design firms and makes the purchasing company’s job easier from the price point to the delivery date. We are proud of our reputable track record of supplying high quality bespoke guest room furniture, public area seating, and joinery from our three Asian factories.
Italian Trade Agency Tell us about your company. The Italian Trade Agency (ITA) is the Italian Government Agency entrusted with the role of supporting international business activities of Italian companies, with a strong focus on SMEs which are the backbone of the Italian economy. ITA provides internationalisation services such as information on foreign markets, consultancy services to address specific marketing, training programs for managers devoted to international business activities, and promotional initiatives to support international business strategies. We perform this mission though a wide network of offices around the world located in the most important markets. The Dubai Office of ITA is responsible for the UAE, Oman, and Pakistani markets. What will you be highlighting at The Hotel Show this year? Italy is participating in The Hotel Show Dubai for the first time this year with a dedicated pavilion, coordinated by the Italian Trade Agency, showcasing Italian companies specialised in different segments of the hotel supply value chain, from furniture to lightings and electrical appliances to leather and textile products to name a few. Italy has a wide range of excellent solutions for the procurement value chain in hospitality and the hotel furnishing industry. Italy enjoys a very diversified spectrum of producers in this sector, who specialise in niche high-end luxury segments characterised by a large degree of flexibility and adaptation to very peculiar and specific client needs. Stand number: 6C269 Website: https://www.ice.gov.it/en/
What will you be highlighting at The Hotel Show this year? For this year, FDH is only knocking on the door to show the Middle East market that we are completely ready to serve and provide the best product and want to showcase the quality of service that we can provide. Stand Number: 6C231 Website: www.fairmontdesigns.com Issue #003
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September 2018
What's cooking?
Tarkett Tell us about your company. For 130 years, innovation, dedication to excellence, and a long-lasting commitment to sustainability have made Tarkett a global leader in cutting-edge flooring solutions. A wide range of diversified products from both Tarkett and Desso brands, provide innovative, highly customisable, and sustainable flooring surfaces to the hospitality industry. Tarkett works globally and with local structures to adapt products and services to customers’ habits and keep up with consumer trends. Collections are designed with architecture and design professionals in mind, customsing solutions to complex spaces and specific usages.
KR Moeller Associates
What will you be highlighting at The Hotel Show this year? Tarkett will exhibit five of its innovative and creative product collections, from Desso carpets to mineral and vinyl tiles. In line with the trends and needs of the hospitality sector, Tarkett’s creative team have designed an ambient stand comprised of three small houses to showcase Tarkett’s new Desso Sense of Marble carpet, Cementi Click, iD Click Ultimate, iD Supernature, and iD Tattoo and iD Mixonomi. Stand: 5A219 Hall 5 Company Website: https://professionals.tarkett.com/en_EU/
Tell us about your company. Drawing on 40 years of experience within the sound masking field, KR Moeller Associates (KRM) has launched MODIO, a device specifically designed to address one of the most common hotel guest complaints, noise. MODIO addresses this problem by introducing a sound similar to soft airflow, allowing guests to control their room's acoustic ambience as they would other environmental factors, such as temperature and lighting. What will you be highlighting at The Hotel Show this year? KRM will showcase MODIO at The Hotel Show this year. Unique to the hospitality industry, this device can be mounted on the back of the television, to a wall or on a piece of furniture, providing a quick and easy way of treating particular rooms with known noise issues or all rooms throughout a property in order to prevent unforeseen guest complaints. Stand: 7A274 Website: https://www.modio.audio/ 54
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www.hotelnewsme.com
THEME3 Tell us about your company. THEME3 creates fun, engaging, and memorable experiences that help brands realise their vision and create new reasons for guests to visit. We are inventive individuals who like to challenge the way in which guests experience a brand and feel inspired by the stories we create. We design spaces that are highly marketable and operationally practical and leave a lasting, positive impression on your customers. From brand development to designing themed bedrooms, our experience producing live themed attractions means the guest experience is at the heart of what we do. Our creative division has worldwide experience built over the last 20 years. Located throughout the world we pride ourselves in offering our clients thorough, personal, and unique services with the ability to produce experience designs that capture the aesthetics, customer journey, and budget. What will you be highlighting at The Hotel Show this year? Our company and the design and branding services we offer for new and existing projects. Stand: 5B202 Website: www.theme3.co.uk
TCL Tell us about your company. At TCL technical chemical laboratories, we produce sanitation and hygiene products for hotels and hospitals for housekeeping, kitchen, and the laundry department. What will you be highlighting at The Hotel Show this year? We have developed a new smart dosing system that will help the hospitality industry to implement HACCP. TCL has developed a new smart system that connects to a dishwashing machine to notify users when the temperature is out of range. Moreover, the TCL smart system takes corrective action and injects a sanitizer if the temperature of your machine is out of range, therefore TCL guarantees clean, sanitised, and dry plates. TCL provide this system free of charge on a loan basis when you buy chemicals for dishwashing machine. Website: www.tclgcc.com Issue #003
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September 2018
Event preview
The Big F&B Forum Roundtable
BNC Publishing’s annual event, the Big F&B Forum is set to take place at Al Habtoor Palace on 14 November 2018 and is expected to bring together the biggest names in the food and beverage sector to debate and discuss the trends, challenges, and future of the industry.
Today, the food and beverage sector in the region, particularly in the UAE can be described as a dynamic and growing industry. There are new openings almost every other day and competition is tough. Safeguarding your market share today is more difficult than ever and we rounded up the most experienced and knowledgeable professionals within the industry to discuss the trends and set the agenda for the Big F&B Forum. The esteemed panel consisted of a mix 56
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of chefs, and leaders in the F&B sector to cover all different aspects of the industry and here is what they had to say about the current market conditions. Ben Tobitt, group executive chef, Jumeirah Restaurant Group, Dubai: My opinion on the current food and beverage market is that it is over saturated, there is a little too much going on. The obvious intention over the next few years is for the population to increase with regards
to the expo, so hopefully that will level it out a bit but currently it is probably a bit oversaturated. Nicola Walsh, marketing manager, Jumeirah Restaurant Group, Dubai: One of the most interesting thing is that the current market has become very community focused which is a little odd as we have become very global in the way we behave either online or in travel, but as a direct result of that, neighbourhood eateries have become very important and it www.hotelnewsme.com
September 2018
Event preview
the city. It is a unique concept for a city that predominantly invests in tourism and food and beverage. I think it always creates a unique market when there is saturation of product because then, as everyone is saying, you have to have some truth to what you are actually doing and this is where customer loyalty comes in. We are focused on re-developing our food and beverage making it more customer and community based . We want to create restaurants that people want to come to and not just have rooms filling spaces. Like any other city in the world, there are still restaurants that are filling with guests in Dubai, so the market still is sustainable if you have the right products, the right deliverables and stay true to the market.
is really driving the trend to a people lead business, which is what it always was. We have had a period in Dubai where it has been more about the product and style over substance but now it is going more on authenticity. Experiences are going to make people return to you and it’s no more about the shiniest plate or the loveliest decoration. John Buenaventura, founder, Cusinero Uno: I opened my own restaurant Cusinero Uno at the Steigenberger Hotel and we will be completing a year next month. The market is very saturated although as a home-grown concept we can see a bit of help from the local community, however, it is not enough to sustain us especially if we are going alone in this wild market. But we are still here and trying to do what we can, we certainly need to keep changing our game plan and strategy giving the market what they want. Abdul Kader Sadi, managing director, Glee Hospitality: The market conditions in Dubai are extremely difficult and have been so for the past 18 months at least. This is due to a variety of reasons, there is an oversupply and a negative sentiment around town in terms of people keeping their jobs and salaries and we do also have the effect of the likes of Deliveroo and Issue #003
Zomato who are impacting the market greatly and then you have operators jumping on the bandwagon and saying give 50% off which creates a negative ripple effect in the business. Carmine Pecoraro, executive chef, JW Marriott Marquis: A big oversupply now, very competitive conditions out in the market place which is also a good thing because it makes you re-think your strategies on how you get guests in your outlets and the increased competition gives you opportunities to stay ahead of market conditions. Hotel based outlets are under increased pressure as people are going for communal eateries and standalones. Hotel restaurants are keeping ahead of the trend and staying focused on their end goal which is having the demand and keeping the guest happy. Keeping residents informed with your offerings and products is important as well as giving value for money. There are so many discounts out there that is hard to keep afloat with consistent and quality product. Rob Cunningham, vice president of food & beverage, JA Resorts: I have been in Dubai for three weeks, and on the marketplace, I would have to agree that there is an abundance of hotels and restaurants in
Giacomo Puntel, director of F&B, Anantara The Palm: We always talk about oversupply, but I think oversupply is a good thing because it creates competition and gives opportunity to restaurants in Dubai to retain their customers. It is a tough market and the ones that survive deliver quality, do not compromise on team members and have a good training plan. I believe if you have the right concept and make sure you deliver what the customer expects whether it is 5-star or standalone venue, there are no problems to deliver revenues. London has about 7000 restaurants and seven million people. Here we have three million people and over 10,000 eateries. It is a good game to play with and I believe that every time we do something, we should always think what the customer wants. Belal Kattan, executive chef, Radisson Blu Hotel Dubai Media City: The trends in the country are about your concepts. Focusing and delivering the right concept is very important and a lot of trends today are going back to Mama’s food, this is what I believe it should be. Oversupply is prevalent, and it is a positive challenge to everyone. THE AGENDA The roundtable continues with in-depth discussion on the challenges that face today’s market. A few topics that need to be addressed and will be art of the Big Hotel & Catering NEWS ME
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Event preview
F&B Forum 2018 include making the right use of customer data, how the likes of discounts and ladies nights are killing the industry, and keeping hold of the talent companies have. Finding the right supplier to work with and sustainable sourcing will also play an important role in the agenda for this year’s forum. With the lack of local ingredients and increased demand for sustainable produce, suppliers need to up their game and product range to offer the best quality ingredients for the market. The full agenda for The Big F&B Forum can be viewed at www.hotelnewsme.com If you are an F&B professional working in the Middle East’s foodservice industry, register your attendance free-of-charge by visiting www. hotelnewsme.com or send your details to Mark Anthony Monzon: mark@bncpublishing.net For speaking opportunities contact Mahak Mannan: mahak@bncpublishing.net and for commercial activities contact Samer Alloush: samer@bncpublishing.net 58
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Panel members • Ben Tobitt, group executive chef, Jumeirah Restaurant Group, Dubai • Abdul Kader Sadi, managing director, Glee Hospitality • Rob Cunningham, vice president of food & beverage, JA Resorts • Carmine Pecoraro, executive chef, JW Marriott Marquis • Giacomo Puntel, director of F&B, Anantara The Palm • Belal Kattan, executive chef, Radisson Blu Hotel Dubai Media City • John Buenaventura, founder, Cusinero Uno. • Nicola Walsh, marketing manager, Jumeirah Restaurant Group, Dubai
www.hotelnewsme.com
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September 2018
Event Preview
Gulfhost 2018
Compact kitchens, smoked foods, and Middle East favourites will be under the spotlight at the equipment sourcing expo.
F
ollowing a successful debut in 2017, GulfHost is set to return with exciting new features, innovative technologies, and industry-defining trends this year. Having established itself as the complete hospitality equipment sourcing expo for the Middle East, Africa, and Asia, the second edition of Gulfhost will feature more than 8,000 products and 2,500 brands across six core sectors. Taking place from 30 October – 1 November at Dubai World Trade Centre (DWTC), GulfHost 2018 will give key hospitality decision makers and
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visitors a distinct industry advantage with access to the hottest food trends impacting the F&B sector. Trends that will take centre stage at the three-day show include: Compact kitchens As all players in the foodservice and hospitality industry around the world seek increased efficiency and profitability, a growing trend among operators is dedicating more space to front-of-house dining covers where higher revenues can
be achieved. This has created a growing market for productive yet compact backof-house equipment that utilises and justifies every inch of cooking and prep space. These small-scale solutions are also essential for the growing number of pop-up restaurants and food trucks on the scene, where limited space comes with the territory. Smart Cooking Technology is now playing a dominant role in the kitchen and its operations, and www.hotelnewsme.com
September 2018
Event preview
GulfHost will highlight the latest foodtech solutions designed to assist chefs in the kitchen that help them function, prepare, and operate in an efficient way. Streamlined Spaces In a restaurant kitchen, every inch of the work station counts for a chef in order to maximise use of the available space and get effective results. GulfHost will showcase a wide range of innovations that facilitates F&B operators to meet the needs for enhanced kitchen aesthetics. Food Smoking With customers increasingly demanding a wider variety of menu choices, hot and cold food smoking across a range of categories is an emerging trend. GulfHost will offer a variety of Issue #003
solutions to one of the hottest food trends for customer who enjoy adventurous eating. Middle Eastern Flavours Street food and on-the-go convenience snacks continue to reflect an avant-garde mood amongst consumers in the Middle East and beyond. Traditional staples such as doner kebabs, shawarmas, and gyros are enjoying something of a resurgence and are on the industry’s radar as a food choice of the moment. These traditional Middle Eastern and European dietary favourites are inspiring new restaurant openings across the United States, Canada, and beyond. Visitors to GulfHost 2018 should look out for vegan and phosphate-free varieties that are currently growing in popularity among health-conscious consumers.
Natural and Organic Tableware With more consumers conscious of the environmental impact, nature is now an important factor in the food supply chain. According to trend forecasters WGSN, natural elements and materials are now influencing tableware patterns, textures and materials as hospitality and foodservice leaders seek more sustainable solutions to meet consumer demand. GulfHost 2018 will highlight how this vibe includes anything that looks like it could have been handcrafted, from uneven contours and imperfect finishes to stone washing and wood, both natural and mock. For the full list of features, showcases, and industry trends visit https://www. gulfhost.ae/ Hotel & Catering NEWS ME
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September 2018
Out of this world
Italian Cuisine
From pizza and pasta to ravioli and risotto, Italian food is known for its flavour combined with the feeling of comfort. Here we take an in-depth look at the globally loved cuisine with three of the best Italian venues across the country.
How popular is Italian cuisine in the Middle East? Luca Napoleone, sous chef, Vespa: I think Italian cuisine is very popular in the Middle East. There is an Italian restaurant in almost every city, hotel or resort which means people like it and the demand is always high. Marco Pistillo, chef de Cuisine, Verso: The dining demand is determined by a strong expansion of travellers from the UAE to popular destinations in Europe, 62
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including Italy. Abu Dhabi customers have become accustomed to Italian cuisine when frequenting restaurants abroad, exposing them to rich fresh flavours. This means that the Abu Dhabi consumer has a preference for Italian cuisine, served in a simple traditional way. Fulvio Opalio, head chef, Il Borro Tuscan Bistro Dubai: Italian cuisine in the Middle East is very popular, as much as anywhere else in the world. It’s a culinary institution abroad, unlike many other cuisines.
How would you describe authentic Italian cuisine? Napoleone: I would describe Italian cuisine as healthy and light. This is due to the fact that the ingredients used in the Italian cuisine are healthy and light. The same ingredients are also used in the Mediterranean diet. Pistillo: The market’s desire for authentic concepts is rapidly growing, especially in the capital. Our take on the cuisine, is the use of simple and flavourful ingredients www.hotelnewsme.com
September 2018
Out of this world
Marco Pistillo, chef de Cuisine, Verso
that take people back to Italy’s strong culture and heritage and that is why we use our Nonna recipes. When we speak about the art of food, we don’t only emphasise products from Italy, but also add a dash of passion of the Italian way of life, embracing the richness of our history and traditions. Opalio: Authentic Italian cuisine is your childhood and roots. It’s the passing down of secrets generation by generation. It’s the simplest way of cooking. What is your hero dish and why? Napoleone: My hero dish is risotto because I can prepare it in many ways with the best fresh ingredients from fish and meat to vegetables. Pistillo: My hero dish is pasta with meatballs, which reminds me of my childhood. In fact, every Sunday, like an untouchable tradition, my family used to Issue #003
prepare this dish for everyone. Opalio: I grew up having Pasta-e-Fagioli every week which was cooked by my father, a very good cook. It’s a very rich dish with few ingredients. I remember my dad used to make it whenever he didn’t really know what to cook for us. Until now, I always keep beans at home in case I want to have this soup and remember those days. Have you adapted Italian cuisine to suit local tastes? Napoleone: No, Italian cuisine is known for its authenticity. I believe that people like it for this reason and don't think I need to adapt it to suit the local taste, however, sometimes I change a few ingredients for special requests to make the guest happy. Pistillo: Every detail is taken into consideration and has been designed to suit this cosmopolitan and diverse
market, whilst we keep the original taste. The menu at Verso features high quality Italian food, with top-notch service set to tantalise all the senses. Opalio: Yes, of course I have. The most important thing is to make my customer happy and not to work with the ego. Here at Il Borro Tuscan Bistro, we have regular meetings and team discussions to understand what the market wants and what the people are looking for over the seasons and we try to suit all the tastes at our best. Flexibility is the key. What are the key trends emerging in Italian cuisine in the region? Napoleone: I think that everyone is trying to stay up-to-date with the latest trends in the market but at the same time I see that the most requested dishes in Italian cuisine in 2018 are the same traditional dishes that were popular in 1970. Hotel & Catering NEWS ME
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Out of this world
Fulvio Opalio, head chef, Il Borro Tuscan Bistro Dubai
Pistillo: I believe that fire oven pizza is an emerging trend in this region that would continue to gain popularity. Awareness of healthy life and wholesome food has also increased in the past years, and the Abu Dhabi population is turning it into a lifestyle. We have an array of options to suit all tastes from healthy and gluten-free to vegetarian. Opalio: In my opinion, the key is simplicity. Rich in flavour, good looking dishes, but easy to understand for everyone. Where do you source produce for your menu and what products do you find challenging to source? Napoleone: The market in the UAE is big. 10 years ago it was a bit difficult to find all the ingredients needed, but now it is easy to find everything. Some of the ingredients might be more expensive than others but I have never faced any issues finding my products. Pistillo: In this case I have to say that I’m lucky, because in the UAE you can get almost all the products. Majority of our products come directly from Italy so we deliver food of a very high quality. Where possible, we also source high quality local produce like milk, eggs, cream, seasonal fruits, and vegetables. True Italian cooks never eat tomatoes and artichokes out of season, as food is part of the rhythm of life, Italians eagerly await the arrival of seasonal ingredients from mushrooms in the fall to wild strawberries in the spring. Opalio: It is very easy to find all the products you need in Dubai. There are many suppliers in the market which can provide you with whatever you are 64
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looking for. Fresh, organic, and seasonal ingredients are our main requests. A few years back, it was not that easy, we would be struggling to even find good quality cherry tomatoes, but everything has changed, as the demand of fine products is growing massively. According to the season, we import most of our fruits and vegetables directly from Il Borro farm in Tuscany, our estate, which is also where we source our Il Borro wines, extra virgin olive oil, and many other products from. How do you see your menu evolving over the next 12 months? Napoleone: Italian cuisine is loved by people because it respects the traditions. It is nice to be up to date with the latest trends in the market, but I am always keen to reflect traditions in every dish. Pistillo: We always stay strongly connected to our original roots, with the inclusion of other dishes relevant for each season. Opalio: We constantly listen to our customers to understand what we can introduce on our menus. The market makes the request and we match it with our philosophy.
What does the future hold for Italian cuisine in the region? Napoleone: I can see that the Italian cuisine will expand in the future because people know what they want and we know what to give them. Pistillo: I think that the future for Italian cuisine in the region is the interest in traditional family values, which goes back to basics of Italian cuisine. The region and the UAE itself are complex destinations, constantly on the move and under development, architecturally futuristic, and entertainment-driven. With the capital moving towards becoming the Middle East’s art hub, the dining scene will follow in its steps inspiring the art of cooking and the art of eating. Opalio: The accolades that Il Borro Tuscan Bistro has recently won are good signs for all the Italian F&B business in the region, not only for the Italian cuisine itself. Many restaurants will now try to improve and reach a higher level of standard, and I think good competition is always a great chance to grow. Italian cuisine will benefit from that. www.hotelnewsme.com
September 2018
Out of this world
Luca Napoleone, sous chef, Vespa
Moretti Forni: the perfect baking. A complete range of bakery and pastry solutions.
morettiforni.com
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September 2018
In profile
Welbilt
Leonard Parot, sales director, Welbilt Middle East on the company’s latest offerings for the hospitality sector.
Contact Telephone: 04 326 3313 E-mail: info.me@welbilt.com Website: www.welbiltemea.com
When was your company established? Welbilt was founded in 1929 by the Hirsch brothers as a stove company. Over the years we have grown into a leader in foodservice equipment and systems through innovation and acquisitions and now offer a complete cooking, refrigeration, and beverage portfolio. We are present across all GCC markets supported by our offices in Dubai including a demo-kitchen and a dedicated team in sales, culinary, and service. We are proud of our past and excited about our future. What are the company’s core values? Welbilt is solely dedicated to the foodservice equipment business and our vision, mission, and values are clearly defined. They drive our actions, whether they are long-term development or day-to-day decision making. Our vision is that we are the global leader in professional foodservice equipment and systems. Our mission is to create value for customers, employees, and shareholders by integrating food, technology, and people to build and deliver the highest quality, innovative products and systems, offer bestin-class global service, and enable healthy and safe food experiences. What do you offer for the hospitality sector? Welbilt offers 12 leading brands worldwide and our broad product portfolio provides full kitchen solutions designed to improve productivity, quality, and profitability for our customers. In the hospitality sector our core offering includes Convotherm combi ovens, Garland surface cooking and Manitowoc ice cubers. Merrychef speed ovens are also rapidly expanding in this segment as they deliver speed and quality in a very small footprint with minimum labour, which is perfect for the coffee area, bar or the room dining. 66
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What new products have you launched in 2018? In the first half of the year we launched our new Convotherm mini combi oven, which remains the smallest combi in the market today. We also introduced Garland Instinct, our new countertop induction cooking, which is extremely energy efficient. We also recently introduced our latest generation of ice cubers from Manitowoc Ice, Indigo NXT, which leads the market in performance and now have our EasyTouch touchscreen panel common to Welbilt equipment. Welbilt was also proud to announce the acquisition of Crem International, a leading manufacturer of professional coffee machines with more than 50 years of experience in the market. These innovations are helping our customers resolve operational challenges and improve the profitability of their business. In the upcoming months, we have a lot of new exciting launches in the pipeline as well. What’s your best-seller? For the hospitality sector, one of the strongest industry trends is to reduce the kitchen footprint and have equipment that can support a constantly evolving
and expanding menu by being very flexible. Convotherm combi ovens fit right into this trend and is therefore one of our best-selling products. It can do anything from grilling, baking, roasting, steaming, frying, smoking, holding or regenerating, and it is the most versatile piece of equipment that one can have in the kitchen today. What makes your company stand out in the market? Kitchen is the heart of our business and we are constantly bringing innovation to the table, with our new developments focused on customer needs. This makes a unique selling proposition that directly applies to their business. We engage with our customers not only from a specification and sales point of view, but also with our Middle East development chef and with our regional service team and network, to make sure that foodservice operators get the right equipment and solutions that support their expansion. These regional capabilities provide unique support that makes us a partner of choice whether in fine dining, casual dining, catering, quick service restaurants, coffee chains, retail, and convenient stores. www.hotelnewsme.com
16 - 18 September 2018 Dubai World Trade Centre
Redefining Hospitality Together.
The Hotel Show Dubai, the most prestigious hospitality event in the Middle East is returning for its nineteenth edition this September for the most important date in the calendar, where the entire industry meets to do business. If you are an Owner, General Manager, Head of Procurement, Executive Housekeeper, F&B Manager, Chef, Designer or Architect, The Hotel Show Dubai is where you will discover everything needed to build, develop and maintain a hotel or restaurant in one of the world’s most active markets for hospitality development. By joining over 30,000 visitors between 16-18 September 2018, you will explore the latest trends and unearth the very latest products across Interiors, Lighting & Design, Technology & Security, Operating Equipment, Bathroom & Sanitary Ware and HORECA. With more than 600 international and regional brands to choose from the possibilities are endless. Furthermore, back by popular demand is The Middle East Hospitality Leadership Forum, which will bring together more than 50 industry leaders to discuss latest developments, and The Middle East Housekeepers League of Champions, the only challenge of its kind for the housekeeping division in the world.
REGISTER TODAY FOR FREE ENTRY www.thehotelshow.com/register
JOIN YOUR PEERS
September 2018
In focus
Host Milano 2018
With just under 15 months to go before the ribbon is cut, preparations are already underway at HostMilano, the professional hospitality event organised by Fiera Milano and we look at why the 41st edition of the event will maximise business opportunities for the industry. 975 companies have already confirmed their participation for the event, 46% of which come from over 40 foreign countries. The most represented countries include Germany (16%), Spain (14%), France (9%), the US (8.2%) and the UK (6%). In terms of macro-areas, professional catering, bread, pizza, and pasta accounts for 48% of all exhibitors, while bar, coffee machines, vending machines, ice cream, pastry shops, and coffee and tea represent 23%. Tableware, furnishings, and technology accounts for the remaining 18%. In partnership with the ITA Agency, the exhibition aims to bring more than 1,500 buyers from 80 different countries to HostMilano 2019, with a high turnover rate of 80%, and a focus on particular markets such as the US, Canada, the Middle East, UAE, China, and Russia. Significant stops on the promotional tour include Mexico City, Dubai, Lima, Munich, Moscow, Boston, Chicago, Las Vegas, and Orlando in addition to a number of Italian cities. According to Host Observatory, world trade in professional catering machinery, equipment and accessories, in 2017 was worth €52.8 billion, with an average annual growth rate of 6.1% from 20092017. An additional 3.8% annual increase is expected between now and 2021. With more than €3.54 billion by value and a market share of 6.7% of world exports, Italy is the third-biggest exporter in the industry, after China (€19.08 billion, 36%) and Germany (€4.22 billion, 8%), but ahead of the US (€2.76 billion, 5.2%) and France (€1.67 billion, 3.2%). The biggest importers are the US (€9.08 billion, 17.2%), Germany (€3.93 billion, 7.4%) and France (€2.26, 4.3%), while the principal destinations for Italian products 68
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are France (€457 million), Germany (€395 million) and the UK (€183 million). In detail, world trade in the vending sector is worth €870.6 million and is expected to grow 2.1% between now and 2021. Italy is well ahead of the pack in this sector, with exports worth €292.5 million and a market share of about 33.6%. Lastly, world trade in the home furnishings and tableware sector was worth €165.8 billion in 2017 and grew at an annual rate of 5.3% in the years 2009-2017. It will continue to grow between 2018 and 2021, registering a rate of 3.5% per year. Italy is the world’s fourth largest exporter, with a value of €6.9 billion and a market share of 4.2%, confirming a vocation targeting the high end of the market rather than mass production. The most recent figures from ANIMA, the industrial association representing the mechanical industry, which includes Assofoodtec, a pole for manufacturers of machinery and equipment for food and hospitality, confirm the positive trend in the year 2018. Production (2.7%),
exports (2.9%) and investment (8.2%) are all growing. The value of production is expected to reach €48.74 billion this year, while exports will be worth €29.65 billion. The USA is the top export market, growing another 6.7% in 2017. Italy’s exports to North America are worth €3.18 billion. China is growing at double digit rates and was up 19.6% last year to pass the €1 billion milestone, while Russia is also on the upswing, with a growth rate of 24.8% in 2017, up to €895 million. Investment was particularly strong in food technologies in 2018, growing at the rate of more than 7%. The packed edition of HostMilano boasts a programme of at least 500 workshops, presentations of figures and studies, tastings, educational initiatives, and competitions. The fair becomes a multisensorial experience with presentations at corporate stands and cooking shows by award-winning chefs, creative offerings of pastry chefs and cake designers, and performances by baristas and bartenders. To know more about the event visit: www.host.fieramilano.it www.hotelnewsme.com
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September 2018
Event preview
Taste of Autumn 2018 Joanie Dall'anese, marketing manager, Chef Middle East, tells us about the company’s upcoming yearly event which will showcase all food and beverage offerings for the regional industry, establishing the distributor as a one-stop shop for all kitchen solutions in the Middle East.
Tell us about the Taste of Autumn. Taste of Autumn is the perfect platform for suppliers and customers to meet and interact, share industry’s insights and taste products sourced from all over the world. It’s also a great opportunity for Chef Middle East to showcase some of our iconic brands as well as raising awareness around the entire product range and demonstrating our leadership in the region’s markets. The idea is for Taste of Autumn to become a not-to-be-missed event and yearly appointment for the entire F&B community as a true commitment to the regional culinary scene. What can visitors expect to see at the event? This one-day event is exclusive to Culinary and F&B professionals in the Middle East and will feature a comprehensive mix of all 70
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our food and beverage categories, including brand specifics as well as solution-based stations. From Asian cuisine and unique beverage pairing ideas to seafood display and tasting, Mediterranean cuisine and meat grilling, we have something for everyone. Additionally, around 20 of our most iconic brands will be showcasing their latest products and current range. How will this event benefit F&B professionals? Taste of Autumn is based on brand collaboration to showcase real kitchen solutions to our customers and prospective clients and to highlight our company as the one-stop solution for all quality food and beverage requirements in the Middle East. During Taste of Autumn events, we will be showcasing some our best brands promoting innovative solutions for the
regional F&B community. Following the success of Taste of Autumn 2017, we have decided to spread the event onto our branches in Qatar and Oman to ensure we give all of CME’s prospects and customers across the region an opportunity to discover or rediscover our products in a creative and contemporary way. With Taste of Autumn 2018, we have the renewed intention to evolve and provide our customers with solutions through a unique experience. Visitors will discover new recipes and ways to combine our ingredients, enrich their taste buds while learning about the latest food trends and enjoy a great day out with live cooking, food tasting, and valuable interactions with other industry players. Entry to the event is invite-only. To register contact marketing@chefmiddleeast.com www.hotelnewsme.com
September 2018
Event preview
The Company Chef Middle East is the one-stop solution for all quality food and beverage requirements in the Middle East. They are one of the leading importers and distributors of quality food and beverage from all over the globe, supplying to the hotel, dining, and catering industries in the Middle East. CME offers a blend of premium quality and value-added ingredients, through its state-of-the art logistics network in key regional branches located in Dubai, Abu Dhabi, Doha, and Muscat. Valrhona, Certified Angus Beef, Sosa, PrĂŠsident, and Les Vergers Boiron are a few of the brands the company represents
The Schedule Dubai Venue: The Fish House Restaurant, Intercontinental Dubai Festival City Date: 9 October 2018 Time: 10AM-7PM Abu Dhabi Venue: Nahaam Restaurant, Jumeirah At Etihad Towers Date: 10 October 2018 Time: 3PM-9PM Oman Venue: Sindbad Ballroom, Crowne Plaza Muscat Date: 15 October 2018 Time: 4.30PM-10.30PM Doha Venue: La Veranda Restaurant at Sheraton Grand Doha Date: 17 October 2018 Time: 1PM-8PM.
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September 2018
In focus
Everything you need to know about
Vector Ovens
Rachel Roskopf, marketing specialist, Alto-Shaam tells us why their Vector ovens are heating up competition in the market. What is your latest product launch? Vector full size multi-cook ovens. What makes it unique? Vector full-size multi-cook ovens from Alto-Shaam are unique because they provide operators with unmatched flexibility in cooking. Operators can cook up to four different food items with zero flavour transfer while controlling the temperature, fan speed, and time in each independent oven chamber. Exclusive structured air technology delivers superior cooking, increased production, and improved food quality. Why should businesses purchase your product? Vector full size multi-cook ovens provide operators with unrivalled benefits for their business, including improved food quality, increased production, reduced labour costs, and the revolutionary ability to cook up to four different foods in the same oven with zero flavour transfer. Experience menu expansion with combined chamber capability to cook tall food items by time or probe. To reduce labour costs, structured air technology eliminates the need to watch and rotate pans. Vector ovens are also designed for simple operation with intuitive, touchscreen controls. For additional savings, these models are waterless and one full-size Vector multi-cook oven can replace two traditional convection ovens. 72
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What’s next for your company in 2018? In 2018, Alto-Shaam will continue to focus on the innovation of new
products and services to enhance customer experience and provide our customers with a higher return on their investment. www.hotelnewsme.com
September 2018
Products
Products Kerry
Svetlana Malakhova, marketing manager, Kerry MENAT, on the company’s latest beverage offerings.
Contact details Tel: +971 56 5067378 Email: Svetlana.malakhova@kerry.com Website: www.kerry.com traditional offering of specialty beverages. Now available in over 60 countries, DaVinci Gourmet is dedicated to helping businesses grow to meet the needs of the ever-expanding coffee industry. What trends are you seeing in the beverage industry today? Although the beverage scene in the Middle East is diverse and brimming with options for everyone, consumers are still seeking to enhance the everyday experience. Whether this is through taste, texture, aroma, ambience or the 360-degree overall experience, the beverage must always be able to stand alone and have a catchy story behind it. Authenticity, exotic elements, and transparency of ingredients are the factors which affect consumer choice these days.
What products do you offer for the beverage industry? Kerry is a supplier of premium beverage solutions, offering expertise across all categories including coffee, tea, soft drinks, and nutritional and dairy beverages. DaVinci Gourmet, the brand developed specifically keeping foodservice operators in focus, prides itself on creating new and unparalleled flavoured 74
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syrups and sauces, designed to capture the imagination of the 21st century specialty coffee drinker. What sets your products apart from your competitors? Combining art, craft, and science to enable baristas to create theatrical recipes without limitation, DaVinci Gourmet brings a unique palette of flavours to the
Why should businesses purchase their beverage related products from you? Artisan, hand-crafted beverages are what your customer is looking for, and with DaVinci Gourmet, you can create exactly that. Extensive foodservice insights, dedicated applications, teams of baristas and mixologists, marketing support, and market-leading products all combine together to deliver a comprehensive channel solution for you. www.hotelnewsme.com
September 2018
Products
Safco
Mohith Madhu, brand developer, beverage division, SAFCO explains the company’s beverage products.
TSSC
Keisuke Kutomi, food & beverage manager, TSSC, on their fruit-based range, Island Oasis.
What products do you offer for the beverage industry? Island Oasis provides a complete line of all-natural fruit purees and dairy bases to be used for cocktails and smoothies. What sets your products apart? Island Oasis contains very high fruit content per serving and there are no artificial colours, flavours, additives or preservatives. When using Island Oasis to prepare a beverage, the result tastes like a real fresh fruit. What trends are you seeing in the beverage industry today? We are seeing a demand for new flavours and new ways of crafting traditional beverages.
What products do you offer for the beverage industry? With 25 years of experience in the UAE and extensive export locations, SAFCO offers a wide range of beverage solutions which includes flavour syrups, tea, water, juice and nectar, soft drinks, mixers, and non-alcoholic wines.
Why should businesses purchase their beverage products from you? Island Oasis provides high quality, all-natural products that are easy to use and this makes it easy to control factors like waste, cost, and consistency. Island Oasis provides as much support as possible for drink recipes and promotional ideas to ensure the products are being used to their full potential.
What sets your products apart from your competitors? SAFCO offers a one-stop solution in the beverage industry as we have an entire range of products. Because it is a familyrun business, we prioritise negotiation with manufacturers to benefit the pricing factor for our clients. What trends are you seeing in the beverage industry today? We at SAFCO believe in setting trends. We offer an organic range of health-conscious beverage solutions and support clients in terms of market support, assisted by professionals on-site. Why should businesses purchase their beverage products from you? SAFCO beverages add value and our service goes above and beyond customer satisfaction. We offer case specific customised beverage menus and recipes, product related workshops, and training courses.
Contact details Tel: +971 48702000 Email: management@safcointl.com Website:www.safcointl.com
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Contact details Tel: +971 4 3431100 Email: keisuke@tssc.ae
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September 2018
Marketplace
Boecker
Abdulhadi Chalak, country manager, Boecker, UAE, on the company’s latest offerings for the sanitation industry
What trends are you seeing in the sanitation industry? Hygiene and sanitation are top priority in the catering and hospitality industries. Failing to provide a clean and hygienic environment for their customers, operators risk damaging their reputation. Hygiene, however, is more than just clean surfaces, it should also address the threats that are not visible to the naked eye, such as germs and harmful microorganisms that put the health of employees and customers at risk. In recent years, we have noticed an increase of green products used for cleaning purposes as hotels and caterers are leaning towards products that are eco-friendly. F&B and hotels can benefit from this sustainability trend by focusing on reducing the use of resources such as energy, water, and waste during the cleaning process. Furthermore, we noticed an interest in the use of mobile phone and web-based ICT applications for the monitoring of hygiene and sanitation in terms of reporting needs and data collection. A brief about your company’s services and products under sanitation. Founded in 1994, Boecker has continuously been at the forefront of public health services including pest management, food safety and biosecurity services and products. Boecker’s extensive presence in the Middle East places it as a strategic player providing the highest quality of products and services for hygiene 76
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and sanitation. We help our clients by providing their employees with different types of hygiene and food safety trainings as well as Integrated Pest Management trainings. We provide flexible service contracts tailored specifically to our customers’ needs and take pride in delivering the highest levels of service, innovative solutions and professional customer care. Have you launched any new products? Boecker is committed to providing its clients with innovative hygiene solutions. We are excited to announce that we are enhancing our portfolio by adding a new service to improve the indoor air quality through a cutting edge-technology of air duct cleaning combined with a disinfection treatment that reduces pollutants such as molds, bacteria, and other allergens. Why should businesses choose to work with you? Boecker promises its clients to deliver the quality of service they expect and more. We stand out from the competition because all Boecker services are ISO 9001:2015 certified and we use products that are approved and licensed by local and international authorities. Furthermore, Boecker is affiliated with the National Pest Management Association (NPMA), the British Pest Control Association (BPCA), the Chartered Institute of Environment Health (CIEH), Highfield Awarding Body for Compliance (HABC) and the American Biological Safety Association. www.hotelnewsme.com
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September 2018
Marketplace
Dyson
Sam Bernard, Global RDD director, Dyson, on their new Airblade hand dryer.
What trends are you seeing in the sanitation industry? Across the region we are seeing a growing move to increase sustainability and reduce the consumption of resources, while still providing an excellent guest experience. This is also applicable to the sanitation industry and can be addressed with products like the new Dyson Airblade Wash+Dry hand dryer which has a significantly lower environmental impact than paper towels and some other hand dryers. The new Dyson Airblade Wash+Dry hand dryer produces 3.6g of CO2 per dry, which is up to 79% less CO2 as compared to paper towels. It also uses 52% less water. A brief about your company’s services and products under sanitation. Dyson uses a science and research led approach to invent new and novel technology that solves the problems others tend to ignore. In the sanitation space, our state-of-the-art Airblade Wash+Dry hand dryer is an innovative product that is not only efficient and economical to run but also uses HEPA filters to capture 99.95% of particles the size of bacteria 0.03 microns, from the washroom air. It also prevents water spillage on the floor, which occurs as guests transition from the sink to the hand dryer. While the Airblade Wash+Dry is our latest product, we also offer wall-mounted Dyson Airblade V and Dyson Airblade dB hand dryers. Have you launched any new products? We have recently launched the Airblade Wash+Dry hand dryer, which is not only efficient but also uses Air Sheet technology to dry hands faster.
Why should businesses choose to work with you? The hospitality sector is an exciting market for Dyson, as properties in the region want to provide their guests with the latest and best amenities to enhance their experience. With products such as our innovative Airblade Wash+Dry hand dryer which combines a tap and a hand dryer that dries hands in 14 seconds with HEPA-filtered air, in a single touch-less unit, Dyson provides the hospitality and sanitation industry with new ways to improve guest experience. The Wash+Dry avoids spillage on the floor and ensures greater hygiene in washrooms.
BIN EID EXECUTIVE SEARCH & SELECTION (Specialised in 5* Hotel Sector)
Celebrating 22 years in Executive Search (Hotels & other Hospitality segment) We thank our clients, candidates, well-wishers who directly and indirectly helped us in our wonderful & blissful journey. We also thank the Almighty, Bin Eid team members, ex-employees, associates and numerous unseen souls who supported us to navigate in our 22 years of spectacular journey. Thank you for the trust and confidence placed on us.
Currently Hiring:
• General Manager • Director of Sales & Marketing • Sales Manager • Director of Engineering • Pastry Chef
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• Hotel Manager • Director Finance • Executive Chef • F&B Director
www.hotelnewsme.com
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