THE PROFESSIONAL PERSPECTIVE FOR THE HOSPITALITY INDUSTRY JANUARY 2015 | WWW.HOTELNEWSME.COM
G E N E R AT I O N
WHY ?
How to meet the modern age demands of the ‘Millennials’ jet set, from smart marketing tactics to edgy hotel concepts
THE YEAR AHEAD
SPOTLIGHT ON IHG
RESTAURANT RESOLUTIONS
2015 industry trends you should know about
New COO unveils group’s ME ambitions
New year strategies for F&B outlet success
CONTENTS
HOT TOPICS
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08 | NEWS ROUND UP A SUMMARY OF REGIONAL AND GLOBAL NEWS 20 | THE PANEL INDUSTRY PROFESSIONALS GIVE THEIR PREDICTIONS FOR THE TOP HOTEL SECTOR TRENDS IN 2015 44 | TAKE 10 ISSUES TO CONSIDER DURING THE HOTEL PRE-OPENING PHASE 46 | MEET THE EXPERTS HOSPITALITY SPECIALIST VIEWS
FEATURES 28 | GENERATION WHY? HOW HOTELS CAN CATER TO THE DEMANDS OF MODERNDAY ‘MILLENNIALS’
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38 | KUWAIT REPORT AN OVERVIEW OF THE GULF STATE’S PLANS TO BOOST INFRASTRUCTURE
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JANUARY 2015 HOTEL NEWS ME
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CONTENTS
26 Managing Director Walid Zok Walid@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net Director Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley dom@bncpublishing.net Executive Editor Gemma Greenwood gemma@bncpublishing.net Deputy Editor Sophia Soltani Sophia@bncpublishing.net
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Art Director Rana Husam Shiblaq Subbing Stuart Matthews Marlow McGuinness Ltd Marketing Executive Mark Anthony Monzon
50 | RESTAURANT RESOLUTIONS LESSONS LEARNED IN 2014 AS F&B INDUSTRY GEARS UP FOR A NEW YEAR 58 |DESIGN CONTEMPORARY MIDDLE EASTERN RESTAURANT CLÉ DUBAI UNVEILED
INTERVIEWS 16 | STUDIO M MILLENNIUM & COPTHORNE MEA REVEALS BUDGET BRAND DETAILS 18 | IHG INSIGHTS FROM ALAN WATTS, COO FOR ASIA, THE MIDDLE EAST AND AFRICA
CONTRIBUTORS Lucy Taylor, Sarah McCay, The Factory Photography www.thefactory.me
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JANUARY 2015 HOTEL NEWS ME
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EDITOR'S LETTER CHAIN OF THOUGHT... GENERATION Y? HOW DO YOU PERSONIFY SOMETHING WHEN YOU CAN'T YET PUT A FACE TO THE NAME?
NEW YEAR, NEW CHEER, NEW FEARS CHALLENGES AND OPPORTUNITIES FACING THE HOTEL INDUSTRY IN 2015
THE GO-TO RESOURCE FOR MIDDLE EAST HOSPITALITY PROFESSIONALS JANUARY 2015 | WWW.HOTELNEWSME.COM
Generation Y
How to grab your hotel’s fair share of a global family travel market worth a whopping US$140 billion
INVESTMENT HOTSPOTS
Middle East and Indian Ocean top the list
CAPITAL GAINS
Abu Dhabi hotel market picks up
AJMAN’S AMBITIONS
Emirate’s GMs reveal business strategies
WHO IS LURKING IN THE SHADOWS? TOO DARK?
THE PROFESSIONAL PERSPECTIVE FOR THE HOSPITALITY INDUSTRY JANUARY 2015 | WWW.HOTELNEWSME.COM
First of all, on behalf of the Hotel News Middle East team, I’d like to wish you, our readers, a very happy and prosperous new year. Thank you for your ongoing support of the publication since its October launch; we look forward to developing the magazine further, with your assistance, in 2015. It looks set to be an eventful year for the hotel and hospitality industry, brimming with opportunities and challenges, many of which are outlined in this month’s feature on 2015 trends. Industry professionals discuss what they believe will be the biggest issues impacting the hotel sector over the next 12 months, providing food for thought on topics ranging from waste disposal costs, to customer spa preferences. From a pan-industry perspective, the future is bright, with the Middle East boasting the biggest hotel pipeline growth in the world. Some markets might suffer from over supply in the short term, but the longterm vision of the region’s leaders to drive business and leisure tourism to their respective destinations will address imbalances in the long term, aided by the aggressive global expansion policies of some of the Gulf’s major airlines. And even beleaguered markets such as Egypt, Lebanon and Bahrain were showing strong signs of recovery at the end of
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HOTEL NEWS ME JANUARY 2015
2014, according to the latest hotel performance data from STR Global, auguring a new year of hope for these established hotel and tourism markets. Of course, there will be some hurdles along the road to recovery and long-term growth. Political turmoil and economy fluctuations aside, the fast-paced development of the hotel industry will raise issues with regards to sustainability and recruitment. Hoteliers will also be forced to re-think the way they engage with their guests as digital marketing strategies and the use of social media become essential. Today’s guest is well connected and uses mobile devices to research, book and review their hotel stays. It’s a trend being driven by Generation Y, otherwise known as ‘Millennials’ – a tech savvy, on-the-go bunch of individuals who prefer to communicate digitally. This month’s cover story looks at what steps hoteliers should be taking to successfully target this demographic, from social media campaigns to new hotel concepts. It’s one of many key considerations for the industry in 2015, as every hotel and
GEMMA GREENWOOD Executive Editor
G E N E R AT I O N
WHY ?
How to meet the modern age demands of the ‘Millennials’ jet set, from smart marketing tactics to edgy hotel concepts
THE YEAR AHEAD
SPOTLIGHT ON IHG
RESTAURANT RESOLUTIONS
2015 industry trends you should know about
New COO unveils group’s ME ambitions
New year strategies for F&B outlet success
LETS MAKE HIM A LITTLE LIGHTER, NOT LIGHT ENOUGH!
THE PROFESSIONAL PERSPECTIVE FOR THE HOSPITALITY INDUSTRY JANUARY 2015 | WWW.HOTELNEWSME.COM
G E N E R AT I O N
WHY ?
How to meet the modern age demands of the ‘Millennials’ jet set, from smart marketing tactics to edgy hotel concepts
THE YEAR AHEAD
SPOTLIGHT ON IHG
RESTAURANT RESOLUTIONS
2015 industry trends you should know about
New COO unveils group’s ME ambitions
New year strategies for F&B outlet success
HOLD ON, CAP? OR NO CAP?
THE PROFESSIONAL PERSPECTIVE FOR THE HOSPITALITY INDUSTRY JANUARY 2015 | WWW.HOTELNEWSME.COM
G E N E R AT I O N
WHY ?
How to meet the modern age demands of the ‘Millennials’ jet set, from smart marketing tactics to edgy hotel concepts
THE YEAR AHEAD
SPOTLIGHT ON IHG
RESTAURANT RESOLUTIONS
2015 industry trends you should know about
New COO unveils group’s ME ambitions
New year strategies for F&B outlet success
PERFECT.
Follow us on our social media pages @hotelnewsme /hotelnewsmme hotelnewsme
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REGIONAL NEWS
NEWS
WHO SAID THAT?
“LENGTH-OF-STAY IS A KEY INDICATOR OF THE DESTINATION’S APPEAL AND CURRENTLY WE HAVE SLIPPED THIS YEAR BY 4% ON LAST YEAR, WHILE OUR AVERAGE ROOM RATE HAS DIPPED 3%" HE JASIM AL DARMAKI, ACTING DIRECTOR
Troubled markets show signs of recovery: STR Middle East hotel markets nega- and 130% in Cairo.” However, this beginning to show signs of recovery, tively impacted by ongoing political could spell bad news for other Mid- Wooller continued. turmoil are starting to show signs of dle East hotel markets that in recent “Despite its proximity to Syria, the recovery, benchmarking firm STR times have benefitted from Egypt’s situation in Beirut appears to have Global has revealed. misfortunes, Wooller warned. settled a little bit. Strong glimmers of hope are evi“Egypt is a huge hotel market and "It’s still far from perfect, but it’s dent in Egypt and Lebanon where because it has been off limits for so worth a mention because of the rehotel performance indicators reveal a long, markets have greatly benefitted cent hotel performance there,” he positive rebound, according to STR from an influx of travellers. said. “Throughout October (2014), Global’s area director for the Mid“With Egypt’s resort markets, Beirut’s occupancy was 49.2% and dle East and Africa, was flat on rate, but Philip Wooller. the last three months “The most sig- "DESPITE ITS PROXIMITY TO SYRIA, THE showed signs of recovnificant news in the ery with occupancies SITUATION IN BEIRUT APPEARS TO region comes from increasing by 22.3%, HAVE SETTLED A LITTLE BIT" Egypt where, given 60.9% and 25.6% rethe internal probspectively over the last lems of the country three months.” for the last five years, hotel occupan- which have a large supply of hotel The hotel industries in Bahrain cies have, until now, been hovering rooms, now experiencing a tremen- and Kuwait have also shown signs of around 40% for the country and dous rebound, and if their occu- an upswing, but haven’t completely 50% to 60% in the resort regions,” pancies increase from 35% to 75%, recovered from the Arab Spring, ache said. that’s a massive amount of business cording to Wooller. “[But] things have calmed down they’re pulling out of other key marBahrain has seen “significant imquite a bit and demand has gone up kets,” he explained. provements in hotel performance” by an incredible amount; occupancy Long beleaguered Beirut is anoth- due to increased investment in infrahas increased 160% for the country er Middle East market that is finally structure, oil and manufacturing. 8
HOTEL NEWS ME JANUARY 2015
GENERAL, TCA ABU DHABI
GO FIGURE
35% OF GCC RESIDENTS TRAVELLED SOLELY TO VISIT FAMILY IN 2013: FROST AND SULLIVAN 'FUTURE OF TRAVEL IN THE GCC' STUDY
4.5% MIDDLE EAST Y-O-Y REVPAR GROWTH YTD TO OCTOBER 2014 (SOURCE: STR GLOBAL)
58.7% HOTEL ROOM PIPELINE GROWTH CONTRACTED FOR KSA (SOURCE: STR GLOBAL)
JANUARY 2015 HOTEL NEWS ME
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REGIONAL NEWS
The owner of Manchester City football club has bought the 377-room St Regis hotel on Saadiyat Island, as well as 190 of the development’s 259 apartments and 10 of its 39 villas, from Abu Dhabi’s Tourism Development & Investment Company (TDIC). The Abu Dhabi United Group Investment & Development, the private equity company formed to take over Manchester City in 2008, has bought the complex for an undisclosed sum. It will be managed by the firm’s hospitality division, Abu Dhabi United Hospitality.
WHO SAID THAT?
GO FIGURE
41,400
Manchester City owner buys St Regis
"ACCORDING TO A 2012 VIACOM REPORT, MILLENNIALS IN THE MIDDLE EAST ARE MORE INTERNET ADDICTED THAN IN
THE NUMBER OF HOTEL ROOMS UNDER CONTRACT IN THE UAE, REPRESENTING 37.6% GROWTH ON THE EXISTING 110,206 ROOMS (SOURCE: STR GLOBAL)
OTHER COUNTRIES” NAEEM DARKAZALLY, VICE PRESIDENT, SALES AND
132
MARKETING, MILLENNIUM & COPTHORNE HOTELS, MIDDLE EAST AND AFRICA
THE NUMBER OF UNITS AT THE RECENTLY ANNOUNCED NIKKI BEACH RESORT & SPA, PEARL JUMEIRAH, DUE TO OPEN IN H2, 2015
ABU DHABI ARRIVALS
25% THE YEAR-ON-YEAR INCREASE IN GUESTS CHECKING INTO ABU DHABI HOTELS FOR THE FIRST 10 MONTHS OF 2014 (SOURCE: TCA ABU DHABI)
Abu Dhabi closes in on its 2014 hotel guest target Abu Dhabi’s 156 hotels and hotel apartments nudged closer to the emirate’s 3.1 million guest target for 2014 with 2,838,842 guests checking into the destination in the first 10 months of the year – a 25% uplift on the same period last year, according to Abu Dhabi Tourism & Culture Authority (TCA Abu Dhabi).
IHG recognises family values InterContinental Hotels Group (IHG) is rolling out a number of initiatives designed with families in mind. Initiatives range from family packages and dedicated kids menus, to new properties designed with families in mind, according to the hotel group’s chief operating officer for MEA, Pascal Gauvin. “In the GCC, more than in other parts of the world, there is a leisure market of people travelling with large families for extended periods,” he said. “We are one of the first global chains to introduce the extended-stay concept in the region and this is something we plan to continue to build on with our Staybridge Suites brand.” The group recently signed an 10
HOTEL NEWS ME JANUARY 2015
agreement to operate Staybridge Suites at Dubai World Central. InterContinental Hotels & Resorts also recently released a family handbook. “The Insider Guide to Travelling with Children features travel tips, local insights and exciting itineraries, compiled using InterContinental insider knowledge,” Gauvin explained. “The guide also features highlights of the new IHG children’s menu, Planet Trekkers, developed by celebrity chef Theo Randall and children's food expert and author Annabel Karmel.” From now until February 28, a number of MEA InterContinental hotels are offering a Family Getaway Package where children can stay, dine and visit a local attraction for free.
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JANUARY 2015 HOTEL NEWS ME
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REGIONAL NEWS
WHO SAID THAT?
“THE BIGGEST PIPELINE GLOBALLY IS STILL COMING INTO THE MIDDLE EAST. DUBAI IS AT THE TOP OF THE TREE WITH 12,500 ROOMS UNDER CONSTRUCTION AND A LOT MORE IN THE PIPELINE.” PHILIP WOOLLER, AREA DIRECTOR MEA, STR GLOBAL
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GO FIGURE
ABU DHABI HOTEL REVENUES IN BILLIONS FOR THE FIRST 10 MONTHS OF 2014, (SOURCE: TCA ABU DHABI)
20% THE Y-O-Y INCREASE IN ABU DHABI HOTEL GUEST NIGHTS FOR JAN-OCT 2014, TO 8.5 MILLION (SOURCE: TCA ABU DHABI)
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As Sharjah raises its game, Coral cashes in Initiatives designed to raise Sharjah’s global profile and improve hotel industry standards are paying dividends for some of the emirate’s leading properties. Coral Beach Resort Sharjah, for one, is benefitting from increased efforts to market the destination, reporting above average occupancies and encouraging RevPAR growth, according to its general manager and regional general manager Coral Hotels & Resorts, Jean Pierre Simon. “We are one of the leading properties in Sharjah and have witnessed excellent business all year round with high occupancy, averaging above 85%,” he told Hotel News ME. This outstrips the emirate’s H1, 2014 occupancy average of 74%, up from 70% in H1, 2013. “The financial performance of our hotel has been in line with budget objectives and comparing our cumulative performance over the last six months, with the same period in 2013, we have reported 8% growth
HOTEL NEWS ME JANUARY 2015
in revenue per available room,” continued Simon. “In the coming months, an [anticipated] increase in volume of both leisure and corporate travellers will continue to drive demand to our property.” He noted that while new hotels entering the Sharjah market were soaking up demand, there were plenty of new business channels emerging to keep the market buoyant. “The region is seeing strong economic and tourism growth owing to increasing stopover traffic, rapidly expanding low-cost carriers, growing inter-regional travel, increased airport capacity, new emerging source markets, exciting new entertainment attractions and a growing middle class, all of which is fuelling the demand for hotels,” said Simon. Efforts by Sharjah Commerce & Tourism Development Authority (SCTDA) to promote the emirate at international trade shows were also having a positive impact on demand, he continued, while its plans to roll
out a new hotel classification system would “raise the bar”, by improving the quality of accommodation in line with international standards. Coral Beach Resort Sharjah was mirroring SCTDA efforts to target new guest source markets, said Simon, by exploring “new opportunities to drive more business from Northern Europe and Asia”. “With a host of new cultural, natural and marine attractions in the pipeline, we expect awareness of Sharjah to grow as a value-for-money destination that caters to both sunshine tourism and those in search of authentic experiences,” he added. Meanwhile, Coral Beach Resort Sharjah has conducted a soft refurbishment of all its facilities with "new look" guest rooms, lobby, ballroom, tennis courts, garden and other public areas, soon to be unveiled. Maintenance has also been carried out at the pool, while the elevators and CCTV and security devices have been upgraded.
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JANUARY 2015 HOTEL NEWS ME 13 DECEMBER 2014 HOTEL NEWS ME 1
WORLD NEWS
Year-end high for hotel sector The global hotel industry ended 2014 on a high note with each region of the world experiencing RevPAR growth during the year, according to STR Global. The top 25 markets in the US witnessed robust occupancy levels, with year-to-date occupancies (to October 2014) hitting 66%, allowing hoteliers to maximise rate increase opportunities, said Elizabeth Randall-Winkle, managing director, STR Global. “This, coupled with a relatively steady and slow supply pipeline, means the sector is poised for additional growth for the foreseeable future,” she said. South America is experiencing the largest year-to-date RevPAR growth of 14.3%, driven by inflation in Argentina and the
Omer Kaddouri, president and CEO, Rotana, is one of many industry professionals quoted in this month's cover story, 'Generation Why?'. Rotana has developed several technology platforms to meet the demands of the modern-age guest. See pages 28-36 for more.
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GO FIGURE
WHO SAID THAT? “DON’T RELY ON OLD DUFFERS LIKE ME. TALK TO YOUR CHILDREN WHO
1.37mn
"Today’s generation, the Millennial, or Generation Y, is looking for speed and accessibility. It’s a generation on the go"
THE NUMBER OF HOTEL ROOMS CURRENTLY UNDER CONTRACT IN THE WORLD (SOURCE: STR GLOBAL)
WILL TELL YOU THE NEXT BIG THING AND THINK HOW IT CAN WORK FOR
4.7%
YOUR BUSINESS” DARROCH CRAWFORD, SENIOR VICE PRESIDENT, PREMIER INN, MEA
THE ANTICIPATED GROWTH IN GLOBAL ARRIVALS IN 2014 TO AN ESTIMATED 1.15 BILLION, VERSUS 1.1 BILLION IN 2013
World Cup in Brazil, while Asia’s growth is the slowest at 0.9% “China drives overall Asia performance and it has experienced slight occupancy growth and flat rate performance this year,” explained Randall-Winkle. “Thailand’s political challenges have had also a large negative impact on RevPAR (-11.0% YTD).” She said South Africa continued to “gain a foothold in the global hotel industry”, as evidenced by Marriott International’s recent acquisition of Protea Hotel Group’s brands, while Europe was posting positive YTD results with RevPAR up 5.1% for the period, led by Northern Europe, while the south started to recover from previous slumps.
GLOBAL HOTEL SALES
6.5%
THE ESTIMATED GROWTH IN GLOBAL HOTEL SALES IN 2014 (SOURCE: EUROMONITOR INTERNATIONAL)
Hotel sales sustain growth Global hotel sales marked a fourth year of consecutive growth in 2013, at 5.2%, with 2014 expected to report a 6.5% hike, according to data released by Euromonitor International. Other travel accommodation also experienced 3% growth in 2013 and is set to grow by a further 4.5% in 2014. The research firm predicts the industry's growth trajectory to continue until at least 2018.
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STYLISH SAVINGS
BUDGET HOTELS
Left: Stephen Kamat, director of marketing & branding for Millennium & Copthorne.
Tell us about the DNA of the Studio M brand and the key defining features of the concept. Studio M is a three-star, budget boutique concept, offering guests designer chic with contemporary functionality at an affordable price. This is a lifestyle hotel brand for the modern traveler and the hotel’s philosophy is ‘everything a guest requires for their stay and none of the things they don’t’. Studio M rooms are minimalist and chic, a modular concept that strikes balance between stylish design and optimum efficiency. The core of the Studio M concept is the way in which we use technology. Technology has been integrated into the design to enhance the guest experience and also help drive efficiencies with options of self-service-check-in and mobile app integrations. We have developed concepts more in line with the needs of the modern traveller on the move, with a new urban express café concept for coffee on-the-go and our exciting new 24/7 dining concept, giving full flexibility for guests to eat when they like. All these concepts come with the operational efficiencies that are central to the brand’s DNA. What is different about Studio M to other budget brands in the ME market? Studio M offers the style and personality that many traditional budget brands lack. Our starting point when developing the concept, was to offer a budget concept with operational benefits, style and innovation, all at an affordable price. It is not only aesthetically appealing but provides low operational maintenance
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requirements. The concept gives you everything that you need and omits everything you don’t need as part of your stay. What type of guest is the Studio M brand targeting and why? Much has been written about the Gen X and the Millennials and Studio M appeals to both due to its minimalist, cool design and tech-savvy comfort. But Studio M is not limited to this segment and will appeal to those travellers just ‘young at heart’ who appreciate cool contemporary design. Whether it is the business traveller on the go or travellers on weekend city breaks, Studio M is designed for the self-sufficient and the independently minded traveller looking for a fresh approach to their hotel stay. Why did you decide to launch the first property in Riyadh? We will develop Studio M in all major urban hubs across the region as part of the brand’s growth strategy. Over the next five years we aim to see Studio M as a major player in the budget market. We are of course delighted that the first Studio M property in the region will be in Riyadh, especially as KSA is a key market for the group’s expansion. In Riyadh, budget hotels account for just 10% of existing supply and only 1,000 rooms in the pipeline, compared to 7,000 for the upscale to luxury segments, as such we see the KSA market as integral to expansion plans for the Studio M. Where will subsequent properties be launched and why? Studio M is a distinctive brand that addresses an under-represented segment of the regional market,
BUDGET HOTELS
Swimming pool on the roof.
Stephen Kamat, director of marketing & branding for Millennium & Copthorne, Middle East & Africa , talks through the latest addition to Studio M, and how this new portfolio appeals to the Capital Millennial traveller Guest room interior.
so we aim to grow the brand in as many as 20 urban locations across the GCC in the next five years. We will be developing in Dubai and Doha and have already identified a number of prime locations including Abu Dhabi, Muscat, Al Khobar and Jeddah. What potential is there for this brand in the long run? I believe the key growth markets for the brand will be the UAE and KSA. The tech-focused nature of the brand is very well aligned to the market evolution in the region, indeed it was recently reported that Saudi Arabia and the UAE have some of the highest smartphone penetrations in the world, at 76% and 75% respectively. As such, developing a brand that has strong technology focus ensures we are well placed to offer a hotel experience that is relevant and appealing to the modern day independent traveller. How do you balance value for money with a quality product and service at Studio M? Our starting point for the brand was to develop a budget boutique hotel concept and a cost efficient model, therefore the position we took for the brand was one of style, innovation, functionality and where those little extras don’t have to come at a price. A real focus has gone into the brand development and to the things that make a big difference. Strong, well-defined brands allow you to take the relationship with the consumer away
from price and build emotional connections – that creates less price sensitivity and greater loyalty with the customer. How to do guarantee owners return on investment for a budget category property like Studio M?
What is the attitude of hotel owners towards investing in budget and mid-scale properties in the region? The demand for Studio M, which sits within the three-star market, has been particularly strong as we see potential owners and investors seeking quality threestar hotels with international standards, especially as this hotel segment is really very limited within the region, with its contemporary and appealing design, Studio M provides a point of differentiation in this market which in turn, attracts investors. With the increasing international and intraregional activity of ‘mid-market’ travellers, we definitely see the huge potential within our budget and mid-market brands. Due to resourceful development costs and the ability to attract guests from various segments, our brands are suitable for development in key the cities such as Dubai and Riyadh, as well as smaller cities within the Eastern Province in KSA and Northern Emirates in UAE for example.
"MUCH HAS BEEN WRITTEN ABOUT THE GEN X AND THE MILLENNIALS, STUDIO M APPEALS TO BOTH DUE TO ITS MINIMALIST, COOL DESIGN AND TECH-SAVVY COMFORT." We are fully committed to working in close cooperation with the owner during the development stage to ensure optimised facilities, efficient development costs and profitable operations aimed at maximizing ROI. There are a number of key factors that drive the ROI for Studio M. Firstly; the Studio M value proposition allows a premium rate to be driven due to the high-perceived value to the customer. Secondly, the well-designed and optimised facility programme allows efficient and rapid development of the project. Finally, the service and the facilities support a guest experience designed to excel in the budget category.
JANUARY 2015 HOTEL NEWS ME
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FACE FACE TO TO FACE FACE
INTERCONTINENTAL HOTEL
ASIA PACIFIC TO THE
MIDDLE EAST What does your new role as COO for Asia, the Middle East and Africa entail? In my role as COO Asia, Middle East and Africa I oversee operations across nearly 250 hotels in Asia, the Middle East and Africa. It is my responsibility to ensure the teams managing hotel performance systems and processes are working efficiently and effectively and delivering to IHG’s globally recognised brand standards across the region. How will your role differ to and complement that of Pascal Gauvin, chief operating officer, India, Middle East and Africa? ALAN WATTS, COO ASIA, MIDDLE EAST & AFRICA
IHG'S newly promoted COO for Asia, Middle East and Africa, Alan Watts, talks to Hotel News ME about the group's upcoming plans and how the MEA and Asia Pacific markets differ.
Pascal manages more than 110 hotels across more than 20 countries in India, Middle East & Africa and drives IHG's strategic development in those markets. He takes the lead in driving our growth plans in these subregions and key to this is maintaining and fostering close relationships with existing and new hotel owners. Pascal is integral to my leadership team for Asia, Middle East & Africa. What experience and industry insight do you bring to the table looking from the outside in at the MEA region? I’ve been with IHG for 17 years and within this period of time I have been in a number of roles, mainly in operations. I spent some time as a general manager before overseeing operations from a corporate perspective and this first-hand experience was integral in providing me with the insight to now help manage and drive our performance for the region. I have managed sub-regional operations with our portfolio in South East Asia and I also led the expansion of our Holiday Inn Express brand in Asia Australasia prior to taking on the role as Chief Operating Officer for Australasia, Japan and AMEA Operations Performance. The Holiday Inn Express brand continues to be a growth engine for us, with 38 hotels in our pipeline, the largest for us by brand. What similarities and differences are there between the MEA hotel market and the Asia Pacific market? We have about 250 hotels operating across 40 countries across over 20 time zones. Needless to say, these markets are all individually very unique
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HOTEL NEWS ME JANUARY 2015
DEFINING GUEST EXPERIENCE SINCE 1942
and with different opportunities. Our strategy for growth is consistent, however we are always looking to grow our brands with the right partners, in the right location. The one common driver of our growth across the region is our People. We are in the service sector and people are at the heart of all that we do. What in particular excites you about this new role in terms of the opportunities in the Middle East for the hotel industry in general and the opportunities for IHG in this market? The Middle East is a rapidly developing tourist destination that is exhibiting continued potential. There are certainly great opportunities for IHG as visitor arrivals to the Middle East are set to increase exponentially and are projected to hit more than 100 million in 2020 and nearly 150 million in 2030. These figures are significantly boosted by high profile events such as Dubai EXPO 2020, which will have a lasting impact in growing the UAE’s economy, strengthening its MICE market and further enhancing its profile as an internationally renowned shopping and leisure destinations are collectively driving demand for more hotels. There are currently 27 hotels in our development pipeline ready to cater to this demand. What is IHG’s plan for rolling out new properties across the Middle East and how will IHG forge ahead with this expansion? We have 77 properties open across five brands in the Middle East, including InterContinental, Crowne Plaza and Holiday Inn with another 27 properties in the pipeline. Whilst our upscale brands like InterContinental and Crowne Plaza represent more than 70% of our system size by number of rooms in the Middle East, it is our midscale brands which are really growing at pace, with over 35% of our pipeline in the Middle East comprising Holiday Inn hotels due to open in the next 3-5 years. Saudi Arabia and the UAE are our two largest markets in the region and they also hold the largest pipelines with IHG, IHG is expected to expand its presence with nine new hotels, each in the KSA and the UAE in the coming years, we are also planning to increase our presence in the Kingdom by more than 50%, from almost 6,000 to 9,000 rooms, over the next three to five years. By 2015, we will open Crowne Plaza Riyad, ITCC in Riyadh’s up and coming business district. We will also launch a new brand in Saudi Arabia when we open the first Hotel Indigo in the Middle East in Riyadh’s King Abdullah Financial District in 2015.
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How does your strategy for rolling out IHG’s various brands differ in the Middle East? According to market demand and trends? Development and nurturing of the IHG family of brands has really helped to set us apart in the industry and we know they appeal to guests as they are more confident of the experience they will receive and the value that they will get. Our brands cover all the major customer segments in the industry, and with 27 hotels in our development pipeline including the first Hotel Indigo in the Middle East opening in Riyadh in 2015, we are confident our brands will cater for the diverse mix of travellers to the Middle East across business, MICE and leisure markets.
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THE YEAR AHEAD Hotel and hospitality industry professionals predict some of the top trends impacting the sector in 2015
MARKET OUTLOOK
Philip Wooller, area director for Middle East & Africa, STR Global
12,500
THE NUMBER OF ROOMS UNDER CONSTRUCTION IN DUBAI (SOURCE: STR GLOBAL)
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“ he general outlook for the hotel sector is positive. The biggest pipeline globally is still coming into the Middle East, which means there will be a lot of supply to absorb. Dubai is at the top of the tree with 12,500 rooms under construction and a lot more in the pipeline. It is still aiming to double its supply by 2020, which will make it one of the world’s largest hotel markets. Saudi Arabia has a significant pipeline too with 36,000 new hotel rooms planned. There is a lot of new development in the holy cities, so they can take up to four times as many pilgrims as they have in the past. In addition, new hotel submar20
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kets will be added as the country dedicates additional land to expansion of existing markets. This will change the entire hotel landscape. General industry challenges ahead include overcoming the Ebola issue as many West Africans love to travel to the UAE, which at the moment is limiting visas to those visitors. The economic situation in Russia is also an issue for Middle East hoteliers. Russian visitors are very important to the region, in particular to the UAE hotel business. They spend a lot of money and tend to stay at luxury hotels. The Russian Ruble has declined in value, and if that doesn’t get resolved, it will have a big effect on the sector.”
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“WE DO NOT ANTICIPATE FURTHER SIGNIFICANT DECLINES” PERFORMANCE POINTERS DEMAND
Harmon De Jong, partner in research and development consultancy Knight Frank
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“ otel industry performance revolves around to what extent the market will absorb the pipeline of new hotel rooms planned and constructed. For instance, Abu Dhabi’s hotel room supply outgrew demand for room nights between 2007 and 2014, resulting in lower rates and occupancy levels. We do not anticipate further significant declines for Abu Dhabi’s hotel rates in 2015 because a number of four- and five-star properties in the emirate have already reached ADRs, leaving little
room for further reductions. Dubai witnessed negative growth in rates and occupancies over the last two quarters of 2014. We do not expect rates to continue to decline in 2015, but there may be scope for occupancy to soften a little. We also foresee continued demand from developers for five-star branded properties that are part of mixed-use projects in Dubai, because real estate commands higher premiums and absorption levels if it’s part of a complex anchored by a reputable hospitality brand. “
80 THE PERCENTAGE OF MARKETING BUDGET MOST LARGER HOTEL CHAINS SPEND ON
MARKETING MATTERS Martin Kubler, CEO, Iconsulthotels
“2015 OUGHT TO BE THE YEAR OF TRUE ENGAGEMENT, NOT ARTIFICIAL HYPE”
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“ t’s likely we’ll see a further shift of marketing budgets into social and digital media. The larger chains already spend up to 80% of their budget on digital and 2015 will probably see smaller players follow suit. Hotels that don’t fully utilise social and digital media will definitely be at a disadvantage because this type of marketing will become the norm. Hotels already using social media will need to step up their game because consumers will become more demanding. We’ll also hopefully also see an end
of the typical dumb ‘Like this to win that’ campaigns that many hotels still run on their social media platforms – 2015 ought to be the year of true engagement, not artificial hype. Hotels must work towards creating a true multi-channel marketing and communication experience. CRM systems, traditionally the Achilles heel of smaller players and chains, are becoming more social and guests will expect hotels to know that they have been tweeting them before they called to make a booking.” JANUARY 2015 HOTEL NEWS ME
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“GLOBALLY SOURCED PRODUCTS ARE OUT OF FASHION NOW”
FOOD FOR THOUGHT David Harnois, area chef Middle East, The Rezidor Hotel Group
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DESIGN FOR LIFE Saad A Moaswes, managing director, Bond Interiors
“ n 2015 the use of local ingredients will become a main focus. Taste is of the highest importance, with seasonality also taken into account. There is an increased awareness of reducing the carbon footprint when sourcing products and making sure you have products and dishes that are in fashion. Globally sourced products are out of fashion now. Organic is deemed the trend among young consumers with organic markets well attended regionally and social groups joining these movements and making it a part of their lifestyle. Many smaller suppliers are creating their own locally grown and very specific products and this top quality produce from the local supplier is the new 'exclusive'.
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STAFF CRISIS Stephen Wilson, managing director, Wilson Hospitality Executive Search
“‘ reen’ is the word for 2015. Since the recession, hotel investors and operators have become more cautious spenders, driving a surge in demand for cost-effective, practical and lowmaintenance design and products. High-gloss laminate: New to the laminate industry, this material is used for wardrobe and wall finishes in guest bedrooms. It looks as rich as the standard high-gloss finish, but it is more environmentally friendly as the glossy finish is inbuilt and does not have to undergo the painting process. This budget friendly laminate is available in different colours. LED lighting: With a payback period of three to five years, hotels are investing in LED lights
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“ he biggest challenge facing the hospitality industry is staffing. A few years back we could attract a thousand candidates to a recruitment day. Today you would be lucky to get 100 candidates as, due to the improved economic situation in many traditional source markets, such as Asia, it has become increasingly difficult to lure suitably qualified and experienced staff to the Middle East. The reality is that Gulf-based hotel operators are now competing globally for staff. The fact most operators in the region fish in the same pond for new recruits and in 22
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Exclusive doesn’t just mean caviar anymore. Customers are becoming more food aware, demanding quality versus quantity. Home and rustic cooking and forgotten products such as quinoa are now popular and so too is shared-table dining. Fine dining is out and casual chic with a relaxed atmosphere is in. People still like to see their food prepared in front of them such as the sushi chef, but view the eat-entrainment trend as a gimmick. Customers also want to learn how to cook the food themselves and cooking classes in hotels and schools are popping up. The story around the food experience is definitely one of the newest trends.” because they are more economic in the long run. They require less maintenance and are more energy efficient plus better dimming systems have been introduced. They are also now available in several colours to provide interesting illumination concepts. Solid surface: This has made a comeback due to advances in technology. Solid surface can now be shaped and sized to any required specifications, used as a lighting element, and can also sustain intricate mashrabiya patterns. Its biggest selling point is its seamless joint, allowing designers to collaborate with manufacturers to compose some really awe-inspiring concepts. many instances, use the same agents, has not helped either. A further issue is that hospitality industry salaries in this region have not kept a pace with inflation and global remuneration offerings. Salary increases have been few and far between since the early 2000s, particularly for entry-level positions. If the salaries in the region don’t increase in the short term, we could lose some source markets forever. In 2015 the industry will need to be creative and find new source markets; I think Africa will be one.”
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“ he way in which hotels market their properties and brands in 2015 will be less about prod-
the creation of smaller channels that take advantage of existing social profiles (e.g. Facebook to
CONTENT IS KING Allison Sitch, vice president global public relations, The Ritz-Carlton Hotel Company
“YOU’LL HEAR PHRASES LIKE ‘NATIVE ADVERTISING’ AND ‘CONTENT MARKETING’ uct and broad appeal, and more about personalisation and bespoke experiences. Luxury consumers in particular are now more sensitive to gimmicks and interruption-based marketing. You’ll hear phrases like ‘native advertising’ and ‘content marketing’ in 2015. It’s no longer about informative messaging, but inspiring content. Social media today is what the Internet was twenty years ago, but it is frenetic, and so its role in marketing is to cement what a brand stands for in the mind of the consumer. The biggest platforms like Facebook, Twitter won’t go anywhere but we’re likely to see the consolidation of smaller platforms (e.g Facebook’s acquisition of Instagram and WhatsApp), and
provide a platform for niche communities such as Wanelo). There’s the romantic notion of the hotel concierge, who is both an expert on the destination, and the desires of the guest. The new generation of guests are social media natives, and expect that same personal service, but at scale, and while on the go. Imagine a version of Siri that accesses your browsing history and knows your hotel Facebook posts and Instagrams you like and what you tweeted during your last stay? That’s the future: appropriately using all the information that’s available about the guest to enrich their experience and make it mean something more.”
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BUDGET BOOM TIME Alain Debare, CEO, Action Hotels
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“ ooking at the regional landscape, on the supply side, market penetration of branded economy and mid-scale hotels in the GCC is low and the current announced pipeline of branded hotels in the region is predominantly in the upscale and luxury segments. On the demand side, the GCC is experiencing rapid urbanisation due to a growing population and an emerging middle class, resulting in a significant boom in construction and infrastructure projects and leading to an increase in regional business and leisure travellers. In addition, continued growth of intra-regional travel and budget airline capacity across the GCC is driving further demand for quality, affordably priced accommodation. So, the prospects for the budget
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WAR ON WASTE Sandrine Le Biavant, director consultancy, Farnek
RELAXATION THERAPY Emlyn Brown, director – spa operations, GOCO Hospitality
“ aste management has become a pressing issue for the Middle East and has serious implications for the hospitality sector. The United Nation Environment Programme (UNEP) estimates one third of the food produced worldwide, valued at $1 trillion, is discarded by consumers, and in the UAE, almost 40% of daily domestic waste produced by Abu Dhabi and Dubai residents is discarded food. The UAE and Qatar generate the highest waste per capita in the world and the Middle East’s total gross urban waste generation has already crossed 150 million tonnes per annum, according to EcoMENA. With all-day dining buffets and weekend brunches a staple of the Middle East hotel scene, the amount of waste created by this and other operations – from materials recycling and plastic packaging to harmful chemical disposal and wastewater – will need to be addressed through the implementation of segregation
and midscale hotel market in the Middle East in 2015, and beyond, OF THE REGION’S BRANDED are good. HOTEL SUPPLY IS ECONOMY At present, econAND MIDSCALE ACCOMMOomy and midscale DATION branded hotels only represent 22% of branded hotel supply, revealing the need for more such properties in all of the region’s major cities and in niche tourism destinations, university cites and industrial zones, not forgetting the accommodation needed to service the ever-growing transit traffic in hubs like Dubai, with its two international airports.”
22%
systems. International good practice is now an expectation for a high percentage of hotel guests, which will be a catalyst for hotels to consider official global qualifications. More hotels will commit to green accreditation to fit in line with their business strategies and to support their global positioning. As a reult, hiring industry consultants will become a consideration, particularly for energy optimisation and waste auditing purposes. In 2015, hotels in Dubai will need to consider a possible increased landfill fee, while hospitality industry suppliers will no longer be able to import or sell incandescent lights, under new UAE regulations to switch to efficient LED or CFL indoor lighting. We also envisage regulation on water usage per property, with hotels having to go much further than installing tap aerators, and investing into optimising irrigation systems.”
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Hotels are adopting savvier day-spa practices, such “ he region’s spa industry will continue to evolve as active social-local media marketing and dynamic in response to consumer demands, with hotel spa pricing strategies, to create sustained profitability. operations becoming more refined and hospitalHealth technology is also creating opportunities to ity brands adopting a series of more advanced integrate and deliver value-added wellness services wellness practices. cheaply and efficiently. Medi-tech will be adopted Residents and tourists are seeking ways to take quickly at spas and health clubs in the Middle East care of their health and wellbeing and are actively given the region is tech enlightened. adopting lifestyle changes. There is a gap for wellness resorts too and I believe Wellness elements will therefore be that in a short time frame we will integrated into hotel F&B and room see true destination spas emerge in concepts as guests demand a ‘healthy’ the Middle East, to rival those of stay that goes beyond pampering spa REVENUES IN THE UAE Europe, Asia and USA. treatments. WELLNESS SERVICES Spa product trends for 2015 inMiddle East hotel owners and developSECTOR 2015 clude luxury organic ranges, aders are also realising spa concepts matter (SOURCE: COLLIERS SPA vanced beauty and 'cosmeceutimore than spa size and that clear conMARKET REVIEW 2014) cal' products and niche brands for cept differentiation is critical to create a male grooming.” sustainable commercial business.
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WHAT SETS US APART
Distinctive disposition Mark Willis, area vice president for the Middle East and Sub-Saharan Africa at The Rezidor Hotel Group, tells Sophia Soltani about the factors to which he credits the success of a career extending more than 20 years
Mark Willis has over 20 years’ experience within the hospitality industry, including 15 years with the Rezidor Hotel Group and is known for his hands-on management style and sound foundation of operational knowledge, having developed his skills across all key areas of the industry. Willis began his career in the culinary sector, and has taken on roles in a number of locations including London, Stuttgart and South Africa before moving to the United Arab Emirates in 1995. What is next on the list of achievements for this influential character within the hospitality industry?
MARK WILLIS, AREA VICE PRESIDENT FOR THE MIDDLE EAST AND SUB-SAHARAN AFRICA AT THE REZIDOR HOTEL GROUP
You began your career in the culinary sector; what factors helped you transition from the F&B industry to senior management roles? My transition from the kitchen to senior management has been driven by a real desire to progress and my self-motivation to become a leader. I believe I have succeeded largely though my passion for success and a need to grow and develop as a leader. What would you consider to be your greatest career ?
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Successful organisations cannot function without good people and my ability to put together a great team has been among my greatest achievements. If you want to make an impact and perform at the highest level you need to have the right team players in place. Having recently signed four new properties in Saudi, what would you say are your top priorities for these projects, all due to open between 2015-2017? Looking ahead, my priorities are to grow the brands, both Radisson Blu and Park Inn
by Radisson, increasing our footprint and adding to our already positive portfolio in the key identified geographic locations such as Saudi Arabia and the UAE. We will continue to grow our contribution to our owners through increasing our market share. I will be focusing on the performance of our portfolio and exceeding owner’s expectations. How do you plan on making this venture a success? We have worked hard to create a strong brand with a healthy portfolio and we have many years of experience across the key
WHAT SETS US APART
markets. I have the total support of a really good team across all functions, from sales and marketing, to technical services and business development, who all make it happen. What differentiates you from other vice presidents in the region: what would you say are the factors that set you apart? I think that when you have a strong team around you the role of an area vice president is made that much easier. I have a real desire to exceed expectations and am very target driven, which is what drives me every day. I also tend to be very even-tempered and don’t get overwhelmed by my role or by my responsibilities. I really enjoy what I do and I do tend to smile a lot! What advice would you give to yourself about working in the hospitality industry if you could go back to the very start of your career? Looking back I don’t think I would change a thing. Each and every experience has been a lesson that has helped shape my ca-
reer and I have taken something from everyone I have ever worked with. What would you suggest are your strongest points as a VP and why? Anyone in a senior role has to have the desire to succeed and that has been my
“I TEND TO BE VERY EVENTEMPERED AND DON’T GET OVERWHELMED BY MY ROLE OR BY MY RESPONSIBILITIES. main driving force. Like all hoteliers, I am very people-focused and enjoy meeting and interacting with our employees, with our owners and with our guests. Who has been your biggest inspiration within the hospitality industry? So many talented people have inspired
me over the years from my early days working with executive chefs, who have shown me a real work ethic. I have also been privileged to work with so many extraordinary figureheads such as Kurt Ritter and our president and chief executive officer Wolfgang M. Neumann who have had a profoundly positive impact on my career. How do you think your employees would describe you? The area support office team and our general managers often describe me as positive, motivating and fun. I have been told that I am calm yet have an incredible energy reserve. I have also been told that I can be persuasive yet direct and am very commercial focused with sound decision-making abilities. If you were not a hospitality professional, what would you be and why? I don’t think there was ever an alternative to working in the hospitality industry for me. It is something I have always wanted to do and it is still an industry I love 20 years on.
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COVER STORY
G E N E R AT I O N
WHY
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How savvy hoteliers can meet the modern age demands of the booming Millennials demographic with clever marketing tactics and out-of-the-box hotel concepts
COVER STORY
Generation Y refers to the group of highly tween 1977 and 1997 (aged 18 to 38). -
GCC Gen Y glut -
Generation Y around one-third of all hotel guests in the
“MILLENNIALS BRING THEIR OWN ENTERTAINMENT; JUST PROVIDE THEM WITH FAST INTERNET AND A LARGE SCREEN”
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“IN THE MIDDLE EAST, 23% OF GEN YS STAY AT OUR MARRIOTT HOTELS FOR FIVE OR MORE NIGHTS, THE MOST OUT OF ANY REGION IN THE WORLD”
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COVER STORY
“WE ARE ALSO FUTURE PROOFING THE NEW HOTELS BY INSTALLING DOOR LOCKS WITH NFC (NEAR-FIELD COMMUNICATION) TECHNOLOGY”
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Budget brand blueprint
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“WE ALSO UNDERSTAND THAT CONNECTIVITY IS REALLY IMPORTANT TOO”
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COVER STORY
GEN Y WANTS: CASUAL FOOD AVAILABLE O ORELIABLE USER-FRIENDLY 4%#(./,/'9 O SELF SERVICE CHECK IN/CHECK OUT O
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HOTELS WITH PERSONALITY AND A SENSE OF PLACE O-5,4) 53% ,/"")%3 4(!4 ENCOURAGE GUESTS TO SOCIALISE O42!6%, !.$ (/4%, EXPERIENCES
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“GEN Y ... IS MORE LIKELY TO REQUEST ARABIC AS A PREFERRED LANGUAGE
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On the riverbanks of the River Spree, everything is in -
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THE CALL OF KUWAIT
COUNTRY REPORT
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NEW DEVELOPMENTS
develop several luxury properties at locations including the Fair Ground, Al Salam Palace and Sabah Al Salem University.
MADINAT AL-HAREER (SILK CITY): The US$77 billion Madinat Al-Hareer (Silk City) development located opposite Kuwait City is due for completion by 2030. Spanning some 250 square kilometres and divided into four zones, Silk City is jointly sponsored by Tamdeen Real Estate and Ajial Real Estate and will feature several hotels.
MARKET ANALYSIS Kuwait boasts the world’s sixth largest proven oil reserves, accounting for around 60% of GDP and almost 95% of exports. But the Kuwait government has set aside US$13 billion for more than 800 infrastructure enhancements designed to forge new revenue streams for the Gulf state. It’s all part of the 20-year KD 30 billion ($107 billion) National Development Plan (NDP) announced in 2010 - the blueprint for reinvigorating Kuwait’s private sector by 2030. And generating more tourism to Kuwait is high on the agenda, with around $460 million being pumped into projects related to hospitality, entertainment and sport. A five-year tourism plan, launched in 2011, is also well underway, with the aim of attracting at least one million tourists annually by 2015. This has seen many projects fast-tracked, but it might not be enough to reach the government’s ambitious targets if recent statistics are anything to go by. World Travel and Tourism Council (WTTC) figures reveal Kuwait will attract 270,000 international tourists in 2014, nudging up to just 440,000, in 2024. Euromonitor International is a little more positive, predicting 646,000 arrivals by 2016, but notes leisure arrivals will suffer as other Gulf destinations prove more attractive, reaching just 229,000 by 2017, dominated by visiting friends and families, as well as tourists from Qatar and Saudi Arabia. Slow growth is leisure tourism and short average length of stay are the two major factors negatively impacting Kuwait’s hotel industry, the research firm’s latest Kuwait report says, noting the “vast majority of tourists stay in the country for less than three days”. “The key to retaining tourists for longer periods of time is to develop leisure and recreational tourism and for hotels to introduce competitive packages of four to six nights, be it with combined spa packages or attractive full-board packages,” it adds.
BURJ MUBARAK AL-KABIR: This tower is the centerpiece of the Madinat Al-Hareer project and at 1,001 metres high, will overshadow Dubai’s Burj Khalifa, which is currently the world’s tallest building at 828 metres. KUWAIT INTERNATIONAL AIRPORT (KIA): Airport upgrades to include a new passenger terminal will boost capacity from six million passengers to 13 million annually by 2016. Around $698.5 million is being ploughed into KIA’s redevelopment with the ultimate goal of 25 million passengers by 2025. KUWAIT METRO SYSTEM: When completed, this will cover more than 160 kilometres with 69 stations. KUWAIT NATIONAL RAIL ROAD SYSTEM: is an integrated rail network covering 511 kilometres, currently under construction. BOUBYAN ISLAND: is currently uninhabited, but plans are afoot to transform it into a major commercial transportation hub and tourism destination. FAILAKA ISLAND: Kuwait’s Partnership Technical Bureau plans to develop news resorts, recreational facilities and a marina on the island. KUWAIT MUNICIPALITY: Has revealed intentions to partner with the private sector to
HOTEL NEWS ME JANUARY 2015
COUNTRY REPORT
WITH MORE THAN US$13 BILLION SET ASIDE FOR INFRASTRUCTURE ENHANCEMENTS BY THE KUWAIT GOVERNMENT, THE GULF STATE IS A HOTBED FOR HOTEL MARKET EXPANSION, ALTHOUGH IN THE SHORT TERM, SUPPLY WILL OUTWEIGH DEMAND
TRAVEL TRAVEL & TOURISM (T&T) DATA
GDP
INVESTMENT T& T
4.4% OF GDP IN 2013 (TOTAL CONTRIBUTION OF T&T) FORECAST TO INCREASE BY 8.7% IN 2014
4.4% OF GDP IN 2024 KWD 164 MILLION ( $563MILLION) IN 2013 OR 1.7%OF TOTAL INVESTMENT FORECAST TO RISE BY 17.3%IN 2014 4.4% TO RISE BY 5.6% PA OVER NEXT 10 YEARS KWD 330.9 MILLION ($1.1 BILLION) IN 2024 (1.7% OF TOTAL
INTERNATIONAL INVESTMENT) TOURIST ARRIVALS
2014: 270,000 2024: 440,000 (SOURCE: WORLD TRAVEL & TOURISM COUNCIL) JANUARY 2015 HOTEL NEWS ME
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COUNTRY REPORT
SYMPHONY STYLE HOTEL KUWAIT.
Hotel market hotspots Despite the slow pick-up in leisure business, the meetings industry is booming in Kuwait, resulting in several hotel chains tapping into this lucrative market. Millennium and Copthorne is one of them, poised to open the Millennium Hotel & Convention Centre Kuwait in Q1 this year (2015). With its 6,000 square metres of meeting space, the 295-room property will give established MICE venues such as Kuwait International Fair (KIF) a run for their money. Venues will include a multi-functional 1,605-square-metre ballroom with an additional pre-function area, nine column-free meeting rooms, and seven spacious halls offering more than 2,400 square metres of exhibition space. One of Kuwait’s oldest properties, The Radisson Blu Hotel, recently added a 360-square-metre ballroom, as part of its $52 million renovation project. “Meetings and events are thriving in Kuwait and many guests have attended high quality conferences and innovative, exciting events at our hotel,” says the property’s director of business development, Michael Nielsen. Government delegations such as the Arab League Summit are also on the rise, he notes. Nielsen says government investment such as $12 billion in the Clean Fuel Project, $2 billion in Zour
Power Station and $4.78 billion for airport expansion is “driving more interest in Kuwait as a place of opportunity for business and diplomatic relations”. This has led to more hotels opening, which in the short term has negatively impacted hotel market performance. “2014 has been an interesting year as although total occupancy across the Kuwait hotel market dropped 3.3%, which is slightly lower than last year, the average rate has increased by 8.6%,” he says, noting the surge in meetings business pushed up rates. “In general the market trend for this year is an occupancy of 51.3%, ADR of KD 73 ($250) and RevPar KD 38 ($130).” “We have also seen an increase in the GCC leisure market.” Nielsen’s colleague, Wassim Tarabay, executive assistant manager at high-end sister property, Symphony Style Hotel Kuwait (formerly Hotel Missoni Kuwait), agrees Kuwait is “gradually becoming a popular destination for GCC nationals, especially from Saudi Arabia, UAE and Qatar”. He describes this emerging market as a “blessing” given existing Kuwait properties are increasingly “under pressure” to maintain business, particularly from the corporate segment, as additional rooms hit the market in 2015, pushing up supply by some 15%.
Budget boom At the other end of the market however, budget brands are booming, according to Alain Debare, CEO of Action Hotels, which recently announced its third hotel in Kuwait, the Novotel Sharq. The 160-room property will open in 2017, joining the group’s 175-room ibis Salmiya and neighbouring 160-room ibis Sharq, both of which are currently achieving the highest gross operating margins across Action Hotels’ portfolio, he reveals. “This is a direct result of the strong demand for quality economy, midscale hotels along with the economies of scale associated with commercial synergies and sharing of overheads between the two ibis hotels,” he explains. “With this third hotel, Novotel Sharq, joining the same operational cluster, we are expecting to generate further benefits.” Debare says the top feeder markets for the two existing properties include the UAE, Saudi Arabia, Jordan and Iraq. “We also have a good loyal customers from France, the UK, and Australia,” he adds. Action Hotels currently operates six properties in the budget and midscale category (five in the Middle East and one in Australia). Another nine properties will open by the end of 2016. Construction of Novotel Sharq is expected to cost $29 million and will commence in mid-2015.
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CHAIN FOCUS
INTERCONTINENTAL HOTELS GROUP
Hotel News ME profiles the hotel chain’s 2014 achievements, its future goals, plus its planned Middle East pipeline Group overview InterContinental Hotels Group (IHG) is one of the world's leading hotel companies operating 697,000 rooms in more than 4,700 hotels in nearly 100 countries around the world. Its portfolio of nine hotel brands spans InterContinental®, Crowne Plaza®, Hotel Indigo®, Holiday Inn®, Holiday Inn Express®, Staybridge Suites®, Candlewood Suites®, EVEN™ Hotels and HUALUXE® Hotels and Resorts.
Current Middle East properties IHG operates 77 hotels across nine East: InterContinental Hotels & Resorts, Crowne Plaza Hotels & Resorts, Holiday Inn Hotels & Resorts, Holiday Inn Express and Staybridge Suites hotels.
Upcoming Middle East properties There are another 27 hotels due to open launch of our boutique hotel brand, Hotel Indigo, in Riyadh, Saudi Arabia in 2015.
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HOTEL NEWS ME JANUARY 2015
New brand Hotels, both in the US. EVEN Hotels is brand, developed to suit the lifestyle needs of “wellness-minded travellers”.
IHG DWC properties InterContinental Hotels Group (IHG) has inked a franchise agreement with Abjar Hotels International for two new properties at Al Maktoum International – Dubai World Central (DWC). The 450-room Holiday Inn Dubai World Central and 250-room Staybridge Suites Dubai World Central will be located on the main approach to Al Maktoum International, three minutes away from the current terminal. to open in the UAE, Holiday Inn Dubai World Central will feature three F&B outlets and meeting space. Its next-door neighbour, Staybridge Suites Dubai World Central, will be the
brand in the Middle East, and will offer a mix of studios, one- and twobedroom suites. It joins a pipeline of two other UAE-based Staybridge Suites properties set to open in the next
“Dubai is a key growth city for us in the Middle East and with the development of new infrastructure we see greater opportunities for us to build our brands' presence here,” said Pascal Gauvin, chief operating Africa, IHG. “Dubai World Central is set to become a major commercial hub with immense potential for us to cater to the rise in business and leisure travel.” DWC is adjacent to the site where the Expo 2020 Dubai pavilions will be developed.
spearing
S U L T I N G
CHAIN FOCUS
PASCAL GAUVIN COO INDIA, MIDDLE EAST & AFRICA, IHG
The hotel group’s key achievements and milestones in 2014: In the Middle East, we continue to increase our presence by signing and opening a number of hotels. In January 2014 we signed
business travellers. In Oman, we saw the return of the Holiday Inn brand in
lasting relationships. Value is built through providing a service experience that is consistently good and always relevant to the occasion. Our promise of free internet for members is an example of
eagles personalised experiences through trusted global brands. Objectives for 2015:
pearing
in the Middle East, which is an important region for us in terms of heritage and good headspace for further growth. It is a highly resilient
Challenges and opportunities facing the hotel group:
C O N S
growth opportunities. In order to continue to grow and deliver to our
This is why we prioritise developing a deep understanding of our guests, their needs and the occasions for which they travel.
I N G
How technology is dictating the way IHG runs its business and liases with clients:
experiences, but it is important that continues to be delivered hand in hand with the human touch. Technology has an increasingly important role to play in anticipating and meeting consumer needs
relationships, which are built on a foundation of trust. In this new
eagles spearing C O NSULTING
TAKE 10: PRE-OPENING POINTERS
PRE-OPENING POINTERS
MARIANO FAZ, HEAD OF ASSET MANAGEMENT AT TFG ASSET MANAGEMENT, OUTLINES THE TOP 10 ISSUES HOTEL MANAGEMENT MUST ADDRESS DURING A PROPERTY’S HECTIC PRE-OPENING PHASE
T
he pre-opening phase is the final milestone on the path to delivering a new hotel. It not only marks the final step in the property’s development but also the beginning of what hopefully becomes a highly successful working relationship between the hotel owner and operator. A poorly planned pre-opening phase can lead to cost blowouts and delays and could ultimately jeopardise the aforementioned owner/operator partnership. The pre-opening experience can easily escalate into a nightmare scenario if a number of key factors are ignored. Here are the top 10 issues that should be addressed during the pre-opening phase.
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HOTEL NEWS ME JANUARY 2015
The first group ( www.thefirstgroup. com) is a British-owned global property development company based in Dubai, with an exclusive focus on creating innovative, iconic hotel projects. The First Group Asset Management (TFG Asset Management – www. tfgassetmanagement.com) assists with every aspect of a completed development to ensure property investors get maximum return on investment. Head of asset management, Mariano Faz, has years of expertise in 12 more than global hospitality and real estate markets and has held a number of high-level positions in hotel operations and management, business development, and hotel asset management for hotel owners.
TAKE 10: PRE-OPENING POINTERS
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pre-opening phase. Plan your
opening date of the exposed during the initial stages
A and operator.
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still need addressing. Waiting for -
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early stages of the pre-opening
your needs and those of your
D step in the pre-opening phase
-
-
potential issues. porating on the opening day. Analyse
JANUARY 2015 HOTEL NEWS ME
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EXPERT VIEW
THE RETENTION POWER OF BONUS SCHEMES
AVOIDING A BUSINESS CRISIS
Piers Burton, executive director at boutique executive
Andrew King, head of claims MENA, Aon (DIFC) Gulf Limited,
search firm Eagles Spearing Consulting, mulls over how
explains why it’s essential for hotel managers to integrate
an established bonus scheme can seriously enhance staff
their crisis, business continuity and recovery plans with
retention in companies across the region
insurance coverage to protect their asset’s livelihood
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HOTEL NEWS ME JANUARY 2015
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PREVIEW
HORECA KUWAIT 2015 As HORECA Kuwait prepares for its 4th exhibition, Hotel News ME takes a look at what can be expected at the event
PARTICIPANTS AT THE 2014 HORECA KUWAIT.
Hospitality and foodservice industry professionals will gather together for the 4th edition of HORECA Kuwait, which is due to take place from the 19th to the 21st of January 2015 at the Arraya Ballroom in Jumeirah Messilah Beach Hotel and Spa. Exhibitors from the food industry, including organic produce, tea and coffee, bakery and pastry suppliers will all be showcasing their products at the three-day exhibition with buyers and purchasing managers alike from hotels, resorts and F&B outlets taking advantage of suppliers all under the same roof. Horeca has been organised by the Leaders Group for Consultations and Development
in cooperation with Hospitality Services for the 2015 exhibition. Farmland Company The sole distributer of the President brand, announced its golden sponsorship of Horeca Kuwait exhibition and the director General of Farm Land Antoine Obaid explains that the exhibition gained a prominent status in the field of hospitality and food industries. This is evident in the participation of experts and specialists as well as major companies in the field to exchange expertise and studies.
Al-Zad Leaders Group Company for Consulting and development announced that more and more hospitality, catering and hotel equipment companies have so far announced its intention to take part in the fourth Horeca Kuwait 2015. In this regard, Al- Zad Trading Group announced its intention to participate in sponsoring the Horeca Kuwait 2015 exhibition for the third time in a row because of the "ideal environment it provides in the field of hotel, hospitality industry and catering equipment services". Explained Al-Zad’s CEO Abdullah Al-Nafaisi.
NEW
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Cooking! The new MKN combi steamer is simply fun to use. Operated intuitively similar to a smartphone, the MKN FlexiCombi offers you a wide range of new applications. www.combisteamer-flexicombi.com
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JANUARY 2015 HOTEL NEWS ME
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F&B INTERVIEW
A GASTRONOMIC SUPERSTAR Sophia Soltani sits down with the colourful Chef to discuss his somewhat unconventional career start, achievements and things yet to come Chef Ryan Clift came to town to collaborate on an evening of sheer culinary excellence, bringing together unsuspecting combinations, and his own interpretations of unique and traditional dishes. The event, which was hosted by Steelite International, consisted of 11 courses inspired and created by Clift himself. Often described as a ‘gastronomic superstar’ British born Clift conscientiously transformed himself from dishwasher, to world-renowned chef after embarking on a mission to stay out of school and in the kitchen at the age of 14. Throughout his 27 year-long career, Clift has worked alongside some of the world’s most admired chefs including Shannon Bennett and Marco-PierreWhite, but what most certainly tops the list of achievements stands at Clift’s extremely successful restaurant, the Tippling Club in Singapore, bringing modern gastronomy to a whole new level. Your story about how you were introduced into the F&B scene is an interesting one, can you tell us a little about it? I’ve been professionally cooking for the past 27 years, which is quite an achievement considering I’m only 38 years old! I began my career at the age of 14, in Swindon, UK. I wasn’t really an academic person and I didn’t do too well at school, frankly I wasn’t really meant for school if I am quite honest, so one day I saw a restaurant near my father’s house and they were recruiting, I walked right in, told the chef I was 18 and then dishes for about 6 months. How would you say this shaped the path you've taken? My real break came when my boss sacked one of the other chefs, and he 48
HOTEL NEWS ME JANUARY 2015
experience who knows what would have happened. as I put it on I became a different person. The adrenaline of the kitchen, the pace and the passion that everyone had has shaped so much for me. The real ning the chef came into the kitchen and asked me to greet some happy customers as I had had a hand in creating their dishes, so I walked right out and a numbing sensation came over my whole body, it was my parents sitting there! My dad had already chatted with my boss and they both agreed it was best for me to continue cooking as I had turned into this punctual, respectful young kid, a version of myself that my parents were unfamiliar with. Following this, my parents found that I could attend culinary school instead of regular school, so without this
job in Claridge's Hotel in London, and what did this experience teach you? I had a lot of guidance from great people and one of the chefs in the culinary school knew the executive chef in Claridge's in London, and so he organised this transition for me and encouraged me to get out of the countryside and into a bustling city, like London, where I stayed for two and a half years. I had some extremely colourful years with Marco, he really is the reason behind chefs having such egos in the kitchen nowadays, he was the guy that introduced violence into the kitchen with extreme opinions. I watched Marco
F&B INTERVIEW
“ONE EVENING THE CHEF CAME INTO THE KITCHEN AND ASKED ME TO GREET SOME HAPPY CUSTOMERS AS I HAD HAD A HAND IN CREATING THEIR DISHES, SO I WALKED RIGHT OUT FEELING REALLY EXCITED, AND A NUMBING SENSATION CAME OVER MY WHOLE BODY, IT WAS MY PARENTS SITTING THERE!� took a lot away from my experience in working with Marco, I also learnt how not to treat staff! I genuinely have the upmost respect for Marco, and to this day, out of all of the Michlin-starred chefs I have worked alongside, he sticks out most in my mind.
es and test tubes, all of these techniques that were already in existence, but not as wide spread as we use it, and know of it today. Now there is a lot more emphasis on education and culinary evolved as it is today due to the technology not being available and now I have commis chefs for my sauce section, that was unheard of 20 years ago.
What were the three most important pointers that you White and still continue to use in your kitchen today? taking no for an answer and personal standards, you cannot lie to yourself, the minute a chef starts to lie to himself, he needs to take off his apron and go home. It is also so important to have respect, respect for your kitchen, cooking and yourself. How would you say the F&B industry has progressed and changed since
I always look back now at 26 years ago all about feel and touch. Shortly after working with my friend Emmanuel Re-
naut, and I did some time with his mentor Marc Veryat. My time with Marc was mostly spent in the laboratory and that lecular gastronomy as some may call it, but I hate that word. I would say it is modern gastronomy as we know it today, so in terms of progression it is all about molecular gastronomy. This is now something you could call, ing and understanding the science of cooking before you actually cook it. The real twist is that I was introduced to this 18 years ago, Verat was using all of the modern techniques back then that we use today, he was cooking liquid nitrogen, using stabalisers, emulsifiers, serving food in syring-
your
mark
on
the
F&B
industry
The life expectancy of a restaurant in Singapore is six months, my restaurant, the Tippling Club has been up and running for seven years, that speaks volumes in terms of how well The Tippling Club was received. When I arrived in Singapore it was full of stuffy restaurants, and I decided I wanted to change that.
of my restaurant is casual, there is no in terms of our small touches, you order a soft drink, but we do not need to be stuffy about our service.
NOW AVAILABLE IN THE UAE Dolomia water springs from the purest Dolomite mountain rocks - a UNESCO World Heritage Site. Very low Sodium content (0.16mg/L) Distributed by Limeline Premium Beverages www.limeline-me.com info@limeline-me.com
JANUARY 2015 HOTEL NEWS ME
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F&B FEATURE
RESTAURANT RESOLUTIONS
I
Hospitality Management, which has also been
launch parties and glittering gourmet around 10% of the students initially want also on the rise, which means more people
although usually, a substantial percentage lose interest after actually completing their
direction.
our restaurants increased in occupancy from 20% to 50% in some cases, compared to
percentage of students are interested in
stronger, with a number of good restaurants
Nadaf has witnessed a real commitment to
become an internationally acclaimed dining
observes Rauch. ONGOING HURDLES seems to have become more positive, beverage in the Middle East right now is an attractive prospect.
Maximilian Rauch is a lecturer in food agrees the Expo announcement has had an 50
HOTEL NEWS ME JANUARY 2015
For instance, we have far fewer Russian
F&B FEATURE
Lucy Taylor looks at lessons learned in 2014 and plans for the future as F&B outlets gear up for a competitive new year in the Middle East marketplace
customers, which is a big change
festivals and events mean there travellers to come and experience
These events certainly contribute
“THE BUILD-UP TO 2020 IS CREATING A SIGNIFICANT BUZZ, AND ATTRACTING MANY NEW OPERATORS TO THE MARKET”
Ronda Locatelli at Atlantis The Palm; the celebrity chef outlet trend will continue to boost the UAE’s status as a gastro hub.
agree local, sustainable and organic produce has been a rising star. to focus on creative reinvention,
numbers,
the
demand
for
challenge, and will be for the
the right talent for your team, and retaining it, is a problem for
TREND WATCH Over the past 12 months it has changed the cropping up in 2014, as a multitude of hotels and outlets JANUARY 2015 HOTEL NEWS ME
51
F&B FEATURE
THE BIG PICTURE faring in its continuing bid to become a culinary destination of
LESSONS LEARNED : what needs to change in 2015?
opening soon.
previously easily available. This all helps to attract more talent to
“We should have government-regulated salary bands for line level positions in five-, four- and three-star hotels, and independent restaurants. That would help stabilise the workforce, then large hotel companies could put the money they are using to replace staff, towards training instead.”
Sebastian Nohse, Director of Culinary, JW Marriott Marquis Dubai are excellent, although, as always, there is plenty more room for improvement across the board. 52
HOTEL NEWS ME JANUARY 2015
“The first Laguiole knives were inspired by the Arabo-Hispanic knife, the Navaja. Local men who migrated to Spain in winter as pit-sawyers brought this knife back as souvenirs. Local Cutlers and tinkers blended the Navaja with a local knife of the time, the Capouchadou, thus creating what came to be known as the Laguiole. At Laguiole en Aubrac, we continue to bring this kni is individually hand crafted tradition to you. Each knife handcrafted by one single craftsman who has signature on the knives. “
Table knife, 2 stainless steel bolsters, mammoth ivory Authenticity is key: Spanish style at Salero Tapas and Bodega, Kempinski Hotel, Mall of the Emirates.
Table knife, 2 stainless steel bolsters, turquoise
Table knife, 2 stainless steel bolsters, camel bone
Table knife, 2 stainless steel bolsters, olivewood
PLAN OF ACTION
Table knife, 2 stainless steel bolsters, solid horn
Table knife, 2 stainless steel bolsters, solid horn
He also highlights the importance of education, extolling the virtues of constant training and development programmes for food
Table knife, 2 stainless steel bolsters, coffee cream corian
have many out there that are substandard and sell you whatever he says. with a proper vetting and audit system to get suppliers approved by
help drive progress faster is recognition for the top performers,
BAHRAJA General Trading LLC P.O. Box: 20197, Dubai, U.A.E. Tel: +971 4 267 2353 JANUARY 2015 HOTEL NEWS ME Email: bahraja@eim.ae
53
“THERE HAVE BEEN MANY MILESTONES OVER THE PAST YEAR: THE DUBAI CHAMPIONSHIP, THE FIRST FOOD CARNIVAL AND DUBAI FOOD FESTIVAL, TO NAME A FEW” The Choix Patisserie and Restaurant par Pierre Gagnaire, at InterContinental Hotel Dubai Festival City; an en vogue casual dining outlet
Duniletto
®
very high in consumer satisfaction, but again improvement needs to be done through constant education
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2015 TRENDS “I think we could be surprised with some of the new unique concepts and trends appearing in the market in 2015. However, I believe that the most successful trends will be still casual dining with great food and service. I think traditional Emirati restaurants will also be popular.” Uwe Micheel, director of kitchens at Radisson Blu Hotel, Dubai Deira Creek and President of the Emirates Culinary Guild
“I believe the new trends will include continuing interest in fast-casual restaurants and a focus on innovative cuisine.” Maximilian Rauch, lecturer in food and beverage, The Emirates Academy of Hospitality Management
F&B
COFFEE CONNOISSEUR Robert Jones, managing director at Coffee Planet discusses the coffee trends witnessed in 2014 and what to expect in 2015 How well would you say Coffee Planet performed in 2014?
compared to 2013, extended our range of coffees available to our caffeine thirsty consumers, increased our client base
What new coffee consumer trends did you see in 2014? Realising that consumers are becoming continues to grow, compounded by the increasing number of hotels continuing to
introducing at the start of 2015 with a range of solutions tailored to consumers as well as
What products should coffee connoisseurs be anticipating in 2015? Filter coffee and alternative brews are becoming more popular with the general experiment with the delicate nuances and
ROBERT JONES, MANAGING DIRECTOR, COFFEE PLANET
will be introducing a range of capsules specially developed based on the type of extraction, taste and roast strength to both
through alternative brew methods rather than a traditional espresso extraction. What concepts were developed in 2014, and what ideas are bubbling for 2015?
What developments do you anticipate on seeing in 2015 for the coffee industry?
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F&B PRODUCTS
PRODUCT PLACEMENT Hotel News ME takes a look at some of the hottest F&B products on the market
Water Bar
Fine Dining
Kiln Pepper
Water Bar
Designed for baristas, the Marzocco hosts This modern finished porcelain full fine dining set allows for chic presentation and immaculate serving options.
This kiln pepper collection comes in high temperature durable porcelain matter with a colourful reactive glaze. The collection includes kiln bowls, kiln ramekin and kiln plates.
A cost effective, environmentally friendly way to engage in pure drinking water. The Water Bar taps directly into the water mains purifying the tap water.
villeroy-boch.com eservice@villeroy-boch-usa.com
jufralo.com jufralo@eim.ae
diversified.ae sales@diversified.ae
Citrocasa
Skyline Black
The Zieher buffet system, which is available in black and white, matt or polished. The columns come in different heights to accentuate the skyscraper silhouette feel.
The same as in white, offering a darker version of the skyscraper feel to any buffet.
tsscdubai.com tssc@eim.ae
zieher.com info@zieher.com
zieher.com info@zieher.com
Terramesa
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Skyline White
The Citrocase 8--- comes with automatic transportation system. The ATS system constantly removes filtered peel, seed and excess pulp from the juicing area.
JetChill
Pacojet 2
The rustic Terramesa range is full of colour and style, it has been designed to be both natural and earthy. The range includes different shapes and sizes designed to complement any cuisine.
The JetChill system safely creates dry ice chilled smoking drinks, converting liquid CO2 into dry ice, which creates a smoking, bubbling, vibrating reaction and chills drinks without diluting the flavor content.
A unique food processor which produces a large variety of both sweet and savory recipes. Pacojet takes the work out of making superior quality frozen desserts from 100% natural sorbets.
steelite.com mea@steelite.com
chabowskitrading.com info@chabowskitrading.com
chabowskitrading.com info@chabowskitrading.com
HOTEL NEWS ME JANUARY 2015
F&B PRODUCTS
Pacific West
Sweet Street
Tamaya
The selection includes a wide variety of products including tempura fish fillets, salt & pepper breaded squid rings and salmon puff, a cost effective industry innovator.
Frozen gourmet dessert options with cutting edge dessert, innovative products that use only the highest quality ingredients.
100% pure fruit juice a natural source of antioxidants and polyphenols with no sugar, preservatives or water added 1/2 kg of premium fruits per 250ml.
horecatrade.com info@horecatrade.ae
horecatrade.com info@horecatrade.ae
commercial@gruppodenadai.com www.gruppodenadai.com
Oenomust
Amarah
Janda
Originality meets oenology all combined with tradition, the shape of this glass touches upon all aspects of grape tasting.
With gentle natural tones taupe, red sun, terra and aquamarine, the dynamic brushstroke dĂŠcor is redolent of time-honoured craftsmanship and hints at the Orient.
Janda combines natural liveliness and geometric regularity the decor is right in line with the current trend towards delicately decorated crockery.
spyrodubai.com rfq@spyrodubai.com
villeroy-boch.com eservice@villeroy-boch-usa.com
villeroy-boch.com eservice@villeroy-boch-usa.com
Mod Pots
Kiln Chili
Gize Pineapple and Coconut
Mod Pots and holders offer a chic solution to cutter. Eliminating several plates from the table, ideal for tapas and mezze.
A high performance, high temperature endurable porcelain in flame red chilli, great for setting the tones of modern dishes.
This flavoured water hosts opulent flavours of pineapple and coconut, highly refined guarana extract gives the water an extra boost of flavour.
jufralo.com jufralo@eim.ae
jufralo.com jufralo@eim.ae
gize.com info@gize.com
JANUARY 2015 HOTEL NEWS ME
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DESIGN
Cle chic
ARABESQUE TONES AND ECLECTIC FURNITURE ALL CHOSEN BY BISHOP DESIGN LLC.
Hotel News ME takes a look at the savvy new Middle Eastern chic dining spot Cle, with all of its sparkle and glamour
toned interiors. -
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used in the restaurant.
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HOTEL NEWS ME JANUARY 2015
THE BAR LOUNGE AREA CONTRIBUTED BY AMBB INTERIORS AND HME CONSULTING ENGINEERS.
DESIGN
ARABESQUE TONES AND ECLECTIC FURNITURE ALL CHOSEN BY BISHOP DESIGN LLC.
& enhance table with simple, Accessorize Acccessorize & enhance your tableyour with simple, elegant, artistic elegant, artistic centre pieces centre pieces Jufralo Trading LLC Dubai - U.A.E T: 04- 2678380 Jufralo Trading LLC Dubai – U.A.E E: Jufralo@eim.ae
T: 04-2678380
JANUARY 2015 HOTEL NEWS ME
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SUPPLIER FOCUS OVENS
THE HEAT IS Showcasing the hottest ovens from quality suppliers from across the globe
PARILLA The Beech Argentinean Parilla grill recreates the flavours and style of authentic South American cuisine. The spectacular ornate grill incorporates robust height adjustable char grills with rear log racks for added visual appeal. The Parilla grill has an old world finish complete with wrought iron and black enamel where appropriate it is also available in full gas, charcoal or wood fired or with a combination of gas, charcoal and wood. All charcoal and wood grills include refractory lined fire pits for superior thermal efficiency and old world architectural grill support chains and effects, char grill sections can be hinged from one end and fully adjustable in height. beechovens.com sales@beechovens.com.au CHURRASCO The Churrasco units are intended to recreate the traditional flavors of Brazilian cooking and the churrasco lies in the special technique of cooking skewered meats over live coals, a fire pit or the radiant gas burners, recreating and engineering traditional cooking techniques to bring this culinary style into the modern kitchen. The Churrasco has a robust design the units can burn solid fuel such as wood, charcoal or lava rocks or any gas type and come supplied with heavy-duty cooking swords. beechovens.com sales@beechovens.com.au CHARVET EXTEND Charvet Extend is designed with the smaller kitchen and budget in mind. Measuring 1000mm across, a personalized cooking suite can be built-up with a variety of standard components, including ambient units or worktops, to form any length of cooking unit, finished off with a hygienic 3mm one piece top. When designed as an island/peninsular suite, Extend can feature pass-through ovens and hot cupboards enabling chefs to work on both sides of the suite towards the pass. charvet.co.uk sales@charvet.co.uk
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HOTEL NEWS ME JANUARY 2015
SUPPLIER FOCUS OVENS
S ON
FLEXICOMBIMAGICPILOT FlexiCombi MagicPilot is a new combi steamer by MKN,this innovate new oven concept can be controlled through an app on a smart phone so the MagicPilot facilitates professional cooking with only a few touches of a button and is individually adapted to the particular requirements of professional chefs and provides considerable assistance for untrained personnel. In order to assist the user there is integrated information steps and a favourites function on the start display with video clips and operating instructions shown directly on the appliance. mkn.eu km@mkn.de SELF COOKING CENTRE The SelfCookingCenter 5 Senses by Rational offers an intelligent cooking system that senses, recognises, thinks ahead, learns from a chef and even communicates with him. This new Rational unit includes a wide variety of typical Middle Eastern and Indian cooking items such as pulao, tandoori and dal. Using sophisticated sensors, the SelfCookingCenter senses the current cooking chamber conditions and the consistency of the food, it recognises the size, load quantity and condition of the products and calculates the appropriate browning by itself and It thinks ahead by determining the ideal cooking path. tsscdubai.com tssc@eim.ae CHAR GRILLS This Beech oven is available in a range of standard sizes, either gas or charcoal fired and as the capability of cooking all meats, including chicken, fish and also vegetables. Several of the grills include a chicken rack for second tier cooking with an option to substitute flare grate sections with flued smoothing griddle plate sections on the gas models. beechovens.com
Feel Mühldorfer Gulfood, Dubai Hall Za’abeel Z-Q41
Mühldorfer GmbH & Co. KG ·
· bett@muehldorfer.com
www.muehldorfer.com
JANUARY 2015 HOTEL NEWS ME
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RESPONSIBLE BUSINESS
The Jumeirah Group gave back to mother nature, and released ten rehabilitated turtles back into the ocean
TURTLE TIME
ONE OF THE RELEASED TURTLES SWIMMING TO FREEDOM
In light of the World Economic Forum (WEC), the Jumeirah Group released ten rehabilitated turtles back into the waters at Madinat Jumeirah. One 70kg loggerhead and four young hawksbill turtles were released, with satellite tags, in addition to two green turtles and three hawksbill turtles. The turtles were returned back to the waters after a period of rehabilitation thanks to the Dubai Turtle Rehabilitation Project, (DTRP) at the Burj al Arab, Jumeirah and Madinat Jumeirah. The turtles progress and journey can also be tracked by logging onto Facebook and following the turtle rehabilitation page. The turtle release was hosted by Jumeirah president and group CEO, Gerald Lawless and French-American explorer, filmmaker and diver Celine Cousteau, the grand-daughter of conservationist Jacques Cousteau. Mr. Lawless spoke about the release: "Since 2004, we have been enormously proud to support the Dubai Turtle Rehabilitation Project which has successfully rehabilitated and released 710 turtles to date. "This event brings together leaders from across the globe to discuss issues that impact our world and introduce solutions for a better future. Therefore we are delighted to mark the occasion with 62
HOTEL NEWS ME JANUARY 2015
a special release of ten turtles back into their natural habitat.” The rescued turtles had all been nursed back to health by the DTRP, one of the longest standing Corporate Social Responsibility initiatives in the region being the only project of its kind in the Middle East. New technology and smaller tags weighing just 39 grams, enable the team to monitor smaller, younger turtles. After this release the DTRP will have tagged 29 turtles to date. Based at Burj Al Arab Jumeirah and Madinat Jumeirah, the project is run in collaboration with Dubai’s Wildlife Protection Office, with essential veterinary support provided by the Dubai Falcon Hospital and the Central Veterinary Research Laboratory. The day-to-day running of the project and the animal husbandry is managed by Burj Al Arab’s dedicated aquarium team.
THE TURTLES WERE RELEASED INTO THE SEA AT MADINAT
JUMEIRAH PRESIDENT AND GROUP CEO, GERALD LAWLESS AND EXPLORER, FILMMAKER, AND DIVER CELINE COUSTEAU AT THE RELEASE
HUSSAIN MOOSA, ASSOCIATE DIRECTOR FOR MALL OF THE EMIRATES JOINS THE STOLLEN CAKE SALE FOR THE DUBAI CENTRE OF SPECIAL NEEDS
RESPONSIBLE BUSINESS
STOLLEN SUCCESS The Kempinski Hotel, Mall of the Emirates came out in force to create and sell a whoppinh 650metre stollen cake for the Dubai Centre for Special Needs, managing to raise more than AED 54,000 for the cause A team of spirited volunteers from Kempinski Hotel Mall of the Emirates and Mall of the Emirates’ came together for the highly anticipated charity event to mark the ninth annual stollen charity cake sale, which raised over AED 54,000 for the Dubai Centre of Special Needs. This year, a record of 650m of stollen was lovingly prepared by more than 30 chefs over the course of five weeks supported by more than 30 generous volunteers. To-date the charity initiative has raised AED 376,295 for the non-profit school. “Each year we search for ways to make the stollen charity event even more successful!” said Konstantin Zeuke, General Manager of Kempinski Hotel Mall of the Emirates. “It is great to see all the passion and hard work that goes into the annual event.”
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EVENTS
EVENTS
MODERNIST TIPPLING
As gastronomic superstar and owner of world famous Tippling Club restaurant in Singapore, Chef summoned up an evening of sheer culinary delight with a dinner of 11 courses which was perfectly put together and hosted by Steelite
ADAM D'SYLVA
ABOVE: : TERRY STYLES, EXECUTIVE CHEF AT THE CONRAD HOTEL WITH THOMAS TAPKEN, THE VP MILLENNIUM HOTELS
RIGHT: TOM ARNEL (MIDDLE) OWNER OF TOM & SERG POSES FOR PICTURES WITH OTHER GUESTS READY TO SAMPLE SOME OF RYAN CLIFTS DELICACIES
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EVENTS
EVENTS
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MODERNIST TIPPLING
HOTEL NEWS ME JANUARY 2015
Don Alfonso 1890 thanks "OspitalitĂ Italiana" for this wonderful award bestowed upon by the Italian community.
Shangri-La Hotel Dubai, Sheikh Zayed Road t. 0(4) 355 1591 | 0(56) 408 5848 | e. reservation@donalfonso.ae w. www.donalfonso.ae | f. www.facebook.com/DonAlfonso1890Dubai
HOSPITALITY & SERVICES JLT
FoodSafety
We at Hills Hospitality provide the consultancy service helping our customers to implement food safety management systems in their premises ensuring they are complying with the international and legal standards of Food safety. HACCP: a food safety management system designed to control hazards at point critical to food safety; it mainly identifies, evaluates and controls hazards which cause a significant threat to food safety. ISO22000: is an international standard developed by the International Organization for Standardization related with Food safety. It specifies the requirements for a food safety management system. As an approved centre by HABC (the Highfield Awarding Body for Compliance), we conduct Food safety training courses providing recognized internationally certificates attested by Dubai Municipality. Below are the list of training courses: 1- Basic Food Hygiene 2- Food Safety level 3 3- Food Safety level 4 4- HACCP level 2 5- HACCP level 3 6- PIC level 2 and level 3
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JLT
T: +971 (0) 4 325 3130 F: +971 (0) 4 325 3136 M: + 971 (0) 55 503 2366 P.O. Box 73688, Saba Tower 1, Office 706, JLT. Dubai, United Arab Emirates www.hills-hospitality.com
ALL IN A DAYS WORK
CHIEF CONCIERGE
THE THOUGHTS AND AMBITIONS OF A HOSPITALITY PROFESSIONAL WHO STRIVES TO KEEP THE GUESTS HAPPY What made you join the hospitality profession? One of my fondest memories as a child was when my relatives got back from a visit to Dubai and I particularly remember a photo of Dubai’s skyline, I was then mesmerised! It was at that point I made up my mind, one day I was moving to Dubai. When the time came to choose a career path, my decision to enroll for a Bachelor of Hotel Management Degree was instant. What was your first role in the industry? I joined the pre-opening team of The Taj West End in India as a butler. This was back in 2004. My recruitment marked a milestone as I was amongst one of the first official butlers to join a hotel in India. The butler team and I set-up the entire department from scratch and it was hard work, but extremely rewarding and exciting! What made you choose to work in your current position? After taking on the role as head butler at Raffles and fulfilling my dream of moving to the ever-evolving Dubai, I was eager to take on a new challenge. I’ve always enjoyed working with guests in a service
JIJO PAUL CHIEF CONCIERGE, RAFFLES DUBAI.
oriented environment, so when the position within the concierge team opened up I knew this was going to be my next calling. What do you like about your job? I thrive on the unexpectedness my work and every
day offers new challenges. I am extremely blessed to work with such a dedicated concierge team and together we embrace any situation that comes our way. The highlight of my day always revolves around our guests , whether it be a simple city question to planning a romantic restaurant reservation I enjoy every aspect of it. Tell us about your average day. I start my day at 8am as this is when the hotel begins an important transitional few hours. Guests are leaving and others are arriving. Throughout the day, I look after general day-planning enquiries, cater to guest requests, attend internal meetings and circulate in the lobby to offer on-hand assistance to our visitors. Where do you envisage your career heading over the next five years? In five years time, I hope to have climbed up the ladder within the rooms division department embracing an even bigger challenge with a larger work scope. My ultimate career goal is to one day take on the role of director of rooms division of a prestigious five star hotel – just like Raffles Dubai!
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LAST WORD
ROOM WITH A VIEW
PRIVATE POOLSIDE VIEW OVERLOOKING THE STEEP RAVINES IN THE CENTRAL FOOTHILLS OF THE GIANYAR.
This month a majestic hotel, located in what is often refered to as the ‘valley of the kings’ gets our seal of approval for best ‘room with a view’ The Viceroy Bali is a family owned and operated resort located in Ubud, a highland town on the Indonesian island of Bali, situated amongst rice paddies and steep ravines in the central foothills of the Gianyar regency. As one of Bali's major arts and culture centres, Ubud has developed a vibrant tourism industry with its copious shops, artisans
and galleries. Ubud has a population of approximately 8,000 people, though these days the burgeoning town is becoming difficult to distinguish from the growing patchwork of villages that surround it. Consisting of 25 luxuriously appointed private pool villas, majestically situated in Bali's ‘valley of the kings’ an appellation given by
COMPETITION
To be in with a chance of winning this 1800w sleek, powerful Sirocco, Bentley hairdryer simply answer the question below:
Get your hands on a Sirocco, Bentley hairdryer
locals for the generations of Balinese royalty who have resided in nearby villages. The resort is also well known by sophisticated international travellers as one of the world's secret tropical hideaways and respected by its many repeat guests as a destination that places emphasis on the best of privacy and comfort.
‘Which company distributes the Sirocco, Bentley hairdryers in the Middle East?’ Email your answer to hnmesocial@bncpublishing.net with the subject line ‘Bentley competition’ by the 25th of January 2015 and the winner will be announced in next month’s issue.
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Our Grand Palais mattress benefits greatly from an individually wrapped coil system and posturized zoning.
P.O. Box: 700, Dubai, UAE | Tel: +971 4 8803444 | Fax: +971 4 8803434 | info@restonic.ae | www.restonic.ae JANUARY 2015 HOTEL NEWS ME
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