MHRA - Issue 31 by Victor Calleja

A quarterly review of the hospitality industry VOL 2 No 31 August 2010

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Stuart Psaila

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Sharing the same environmental vision as our hotel clients means carrying the same corporate responsibility. We all read from the same page on sustainability: the Hilton, Le Meridien, the Westin, The Xara Palace Relais & Chateaux and Snowhite. Why? Because we are all users of natural and man-made resources. We all want to eliminate harmful plastics and reduce waste from our processes and services up and down the value chain. As a result, Snowhite challenged the use of its own equipment and working practices. One way we found was to remove or, at least, reduce plastic bags from our delivery service. We did that by altering the parameters by which the function of the delivery bag is defined. Our search turned up stretch film. It has a wrapping function, not a carrying function and a lower plastic content as a result. And stretch film applies to wrapping our trolleys, too. So now we wrap more clean laundry with less plastic.

With other clients like the Xara, we came up with a different solution. We introduced the trusty canvas bag. (Modern canvas is made of a plain weave, heavy-duty cotton/polyester fabric.) For some clients, we remove the use of plastic completely using our canvas bag material as trolley covers instead. A solution that both parties believe is a major environmental step forward. For more on how we reduce, reuse and recycle our resources, call 2148 7000. Or visit the factory or www.snowhitelaundry.com

Triq L-Intornjatur, Mriehel By-Pass, Bâ&#x20AC;&#x2122; Kara, BKR 3000 Tel: 2148 0200, 2148 0201. Fax: 2148 0205. e-mail: info@abelamkt.com - www.carmeloabela.com

Your trusted partner With over 80 years experience in the local food sector, we understand that a deep understanding of both our customersâ&#x20AC;&#x2122; and suppliersâ&#x20AC;&#x2122; business is essential to offering an unrivalled, personal service. Our experience has equipped us with the knowledge to face the challenges of an industry as competitive and time-critical as food production and distribution. We are well aware that these same challenges are faced by our partners from producer to distributor to retailer which we continue to serve with quality branded and unbranded products, efficiently and at the best value possible.

Snapshot Tourism: Cautious Optimism European airlines struggle for take-off as arrivals gain speed: According to the International Air Transport Association, airlines have recovered from last year’s down turn much faster than expected everywhere in the world apart from Europe. IATA is expecting international air passenger travel to increase by over 7 percent during 2010 compared to 2009. Weak growth in the eurozone, combined with strikes and losses from the volcanic ash air space closures, are expected to see European airlines lose €2.6 billion collectively in 2010. The volcanic ash left 10 million persons stranded, costing the global economy over €5 billion, whilst airline revenue losses amounted to over €1.8 billion. German Chancellor Ms. Angela Merkel, in the last few weeks, announced a new ‘ecological tax’ on air travel which forms part of sweeping austerity measures intended to address the fiscal imbalances. Through this new fiscal measure, the German Government expects to raise an additional €1 billion annually. This new tax will certainly impact the German tourism market to Malta as the cost of air travel will increase in comparison with road, rail and maritime means of transport.

Peter James Sant Senior Manager EU and SME Affairs Bank of Valletta p.l.c.

Malta lost €10 million worth of tourism spending because of the closure of air space due to volcanic ash earlier this year. It emerged that Malta lost 90,000 bed nights during this period. Comparing the first five months of 2010 with 2009, Malta International Airport has registered an increase of 7.7 per cent for the total of 1,049,580 in passenger movements. Furthermore, comparing seat capacity for the same first five months of this year with last year saw an increased of 6.1 per cent which amounts to 1,588,001. The passenger movement registered by Malta International Airport and the seat capacity resulted in an average seat load factor on the Malta routes of 66.1 per cent. These positive results followed the enhanced incentives particularly aimed at low cost carriers offered by the Malta Tourism Authority in accordance to pre approved EU State Aid.

Air Passenger Movements January to May 2010

Country

Number of Increase Passenger or Movement Decrease

Percentage change by comparing the first five months of 2010 with 2009

United Kingdom 346,424



2.6

Italy

210,843



23.7

Germany

145,830



-4.2

France

52,533



9.5

Spain

45,603



87.5

Source of data Malta International Airport plc Recently published data from the National Office of Statistics (NSO) revealed that 253,758 tourists originated from the European Union and 33,000 came from non-European Union destinations. NSO data for January to April 2010 indicated that Malta’s dependency on tour operator business has continued to decrease whilst the importance of the individual traveller increased, particularly with the arrival of low cost airlines and online bookings. In fact, package tourism amounted to 129,477 whilst nonpackage amounted to 157,280.

Total number of bed nights in period January to April 2010 Period

Number of Bed Nights

January to April 2010

2,236,477

January to April 2009

2,110,572

January to April 2008

2,466,144

Malta’s earnings from tourism for the period January to April 2010 amounted to €214 million, an increase of 11.7 per cent on the €191.6 million registered in 2009. For the period January to April 2008, Malta had earned a record of €218.5 million from tourism. The average tourist spend on a holiday to Malta is €758 per capita. The Russians are the highest spenders at €1,366 per capita and the Italians are the lowest spenders at €570 per capita.

Type of Accommodation (January to April 2010) 1,535,954 Bed Nights 68%

549,891 Bed Nights 25%

150,632 Bed Nights 7% Private Accommodation Other Collective Accommodation Hotels

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Contents

August

2010 issue 31

11 From the CEO

13 From the president

17 MHRA in the news

27 News bulletin

Cover: Stuart Psaila, MTA Star Worker of the Year. See page 109.

31 The ITS hot seat

37 Restaurants’ corner

Cover Photography: Defined Branding www.definedbranding.com

39 They created a new spa in 5 weeks

40 MHRA preferred suppliers’ list

Design: Defined Branding www.definedbranding.com Mhra is a quarterly publication issued by Crest Limited on behalf of the Malta Hotels & Restaurants Association Nr. 2, Gallina Street, Kappara San Gwann, SGN 4111, Malta. Tel: (00356) 21318133/4 Fax: (00356) 21336477 Email: mhra@mhra.org.mt Web: www.mhra.org.mt

49 Award-winning seafront dining

57 Corinthia Centralisation

63 The Malta chefs society

67 The faces behind the food at Grand Hotel Excelsior

Editor: George Schembri

Production, Design and Advertising Crest Limited, Circle Flats No. 8, Calleja Schembri Street, Msida, Msd 1741, Malta. Tel: 2010 3000, Fax: 2131 9984 E-mail: info@crest.com.mt Website: www.crest.com.mt

75 The revision of the pregnant workers’ directive

78 Spa solutions

83 A D.O.K. day with Delicata

85 Behind the scenes of a production

89 Hilton Malta’s 10th anniversary

117 Go offers

119 New packaging for San Michel

120 MIA wins award

121 The latest in hotel booking technologies

126 Entertainment & culture venues

133 Suppliers’ directory

136 Advertisers’ list

The President and Council of the Malta Hotels & Restaurants Association, on behalf of the members, would like to thank the Sponsors for their support and commitment towards the MHRA. The long-term agreement reached with the sponsors has enabled the MHRA to take a more long-term perspective to its operations.

Sponsors

Publisher: Victor Calleja

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CORPORATE SPONSORS

August 2010

Editorial from the

CEO Dear Members, When will it ever end? Cranes, drilling, road works and deviations everywhere! In spite of us now being in the very height of summer, which is by far the busiest tourist season, many of Malta’s busiest touristic areas are still plagued by numerous embellishment works, causing inconvenience and a general state of chaos. There are currently projects spread all across the two islands - from Marsaxlokk to Xlendi with others in Marsalforn, Cirkewwa and Valletta. Sliema and St Julians also have their fair share of construction going on, all greatly contributing towards an overall building site image of the Maltese Islands. It is hard to look across the skyline without coming across tower cranes in most directions. Driving has become a true nightmare with all kinds of deviations and traffic jams. MHRA fully supports the ongoing embellishment and upgrading of public areas. However, this same beneficial process can have a marked negative impact on our tourism product when the authorities get the timing totally wrong. MHRA has often commented that much better planning must be practised by the parties concerned to avoid these works and interventions during the peak summer months. The reply has always been that a number of issues have to be resolved before commencing each project, such as EU funding and related issues. One marvels however how these problems

always seem to be resolved in the nick of time to start such works exactly at the beginning of our main tourism season. Surely the authorities must first improve their planning process before embarking on our nation’s physical improvements. One wonders what impressions and views of the Maltese Islands we are giving to the thousands of tourists who are visiting us this summer. We have often been the subject of such harsh criticism in the past, with the entire country being labelled a construction site – this summer will definitely not be any different. Whilst hoping to assume that the embellishment of the Valletta entrance has got to start at some point in the near future, considering the fact this will take a couple of years to complete, I am sure that the embellishment of several streets in Valletta could have been postponed to a much quieter period of the year, rather than June and July. Last year locals and visitors entering Valletta had to endure a whole summer of chaos with the works in St George’s Square and surrounding streets. This summer it seems that the rest of Valletta is being tackled. We are all for embellishment and the extension of pedestrian areas, but why always in summer? Unfortunately our tourism has remained much focused on the summer months, which leaves us with a long winter with ample time to effect such works at leisure. This is one of the very few advantages of having such a short tourism season, which is also going to waste.

George Schembri Chief Executive Officer MHRA Besides the general shambles created by such projects in the busy season, one must not forget the economic and commercial losses suffered by businesses and outlets located in the immediate vicinity. After a poor year in 2009, followed by a dismal winter, the establishments in Marsaxlokk saw their hopes for a good summer in 2010 dashed when in the middle of May they received notice that the long-awaited embellishment of the promenade was to start within a few days. The establishments on the way down to Xlendi also suffered a similar fate. Their optimism for a good summer is now definitely gone. We have now learnt that the car park in Marsalforn is also undergoing works. Yes, all in the peak of summer, thereby reducing once more the little Continues on page 132

August 2010

From the President Dear Members, The results registered so far clearly show that the tourism industry is steadily managing to claw back some of the lost ground, however we have to be careful not to benchmark our performance solely against the results for 2009, which was one of the worst years in recent history for the tourism industry. The increase in tourist expenditure registered in the first five months of the year did not translate into hotel rate improvements of anywhere near the same proportions. An MHRA analysis shows that as a result of the changing tourist spending patterns, an increasing proportion of total spend is actually flowing away from hotels to other operators in the tourism sector. Hotels must clearly take heed of these new realities and find optimal ways of revising their operating strategies, in particular the food and beverage product offering, where we are witnessing dramatic changes. This trend may however benefit the restaurants sector. Notwithstanding the generally improving trends being registered in the key tourism performance indicators, it is becoming increasingly evident that rate pressure, loss of non-accommodation income and higher energy costs are making it difficult for hoteliers, and indeed restaurants, to make any immediate significant inroads towards recovering performance levels registered in 2007 and 2008.

However, hotels must also grasp the opportunity to carefully manage their accommodation inventory, so as to maximise yield. We are witnessing an increasingly late booking pattern, but some hotels appear to panic as we see slashed rates and offers that extend into the high season in all categories of hotels. Once again I must caution everyone against the risks of across-the-board discounting, and remind everyone that it has been proven time and time again that lowered hotel rates, will take years to be restored to previous levels. This calls for a very careful and tactful approach so as to maximise yield, whilst maintaining a competitive rate level. We also need to be careful to ensure that, particularly during the peak months, the extra seat capacity available is not jeopardised by a shortage in the supply of accommodation. This is not easy to control and requires close coordination by all the stakeholders concerned. The significant increase in seat capacity secured for this year, which features access to 74 airports through non-stop scheduled services (excluding charters) is bearing fruit and we should see a steady pattern of increased arrivals over 2009, for the rest of the year. Nevertheless, I must point out that the increase in arrivals envisaged for this year will only make good for the substantial increases in the operating costs emanating from the utility rates. MHRA is appealing to Government to ensure that the tourism industry is not burdened with any further

George Micallef President MHRA government-induced costs in the immediate and short term, as this will not only render the hotels, restaurants and indeed the entire tourism industry less competitive, but it will also jeopardise the sustainability of the entire industry. MHRA appreciates that for this year a lot of effort took place to secure extra seat capacity and the introduction of new routes, and also that marketing is increasingly becoming more proactive. We nevertheless cannot afford to be complacent, and we must continue to collectively work harder also for next year, as without any doubt, due to the changing patterns and higher propensity of a shorter average length of stay, Malta needs to target continued growth in arrivals also for next year to regain sustainable levels of business.

August 2010

Merkanti Bistro Hilton Malta is proud to present a new and alternative dining experience this summer – the Merkanti Bistro - which offers a relaxed environment for the entire family. Throughout Hilton’s 10 years of dedicated service, Merkanti was known as a Beach Club for members only. However this year Hilton Malta has launched the Merkanti Bistro, where anyone can enjoy a simple yet delicious and original meal any night throughout the summer and most importantly at unbeatable prices. The Bistro will be open till September and is the perfect location for any event, be it a romantic evening under the stars for couples or group gatherings, a birthday celebration or a get-together of families with kids, everyone will feel more than welcome. So with Hilton quality cooked food, free parking and a perfect outdoor venue by the

sea, try to find a reason not to come and you won’t be successful. The Merkanti menu is a completely new concept for Hilton. It is not only affordable but extremely competitive in comparison to other similar dining venues in the area. Since parking is also included, it really is a fantastic restaurant with great value. The menu includes items such as pasta, pizza, burgers, salads and grills – there’s something for everyone. Situated on the water’s edge with breath-taking scenery and live music, Merkanti is the ideal evening location for anyone. Hilton Malta has employed the services of a marketing agency to brand the bistro and it was felt that the name

Merkanti should not be discarded since this already had brand value having been in good use for 10 years. The name Merkanti has significant meaning for the location as, situated just metres away from the bistro, out at sea, is the Merkanti Reef, a local dive attraction. As the coral reef is at depths varying from 6 to 18 metres, it is suitable for both beginners and experienced divers. This is a reef full of colour and its multitude of nooks and crannies provide hiding places for a great variety of fish species. The theme given to the bistro is an Australian one, a familiar yet original feel, adding comfort to the setting. Merkanti Bistro – Find a reason not to!

August 2010

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MHRA in the news March 2010 MHRA with Malta Resources Authority A meeting was held between MHRA CEO Mr George Schembri and Malta Resources Authority CEO Ing. Anthony Rizzo, Senior Legal Officer Dr Andre Buttigieg and Ing. Stephen Mifsud, for clarification following the letter sent to all hoteliers and restaurateurs regarding the obligation of registering JPG storage installations as per legal notice 249 of 2008. The deadline for the registration was given as 31st May 2010. The point that had prompted MHRA to ask for the meeting were the fees quoted in the letter for a ‘fixed pipe installation’. These were indicated as being five hundred euros on registration. Furthermore MHRA was amazed at the extensive list of requirements which must accompany the registration and which result in additional costs for operators. Mr Schembri expressed his concern that the hospitality sector was already burdened with enough costs which, in order to retain Malta’s competitiveness, could not possibly be passed on to consumers. At a time when the sector is battling to come out of a recessionary period, adding further costs was unacceptable.

MHRA Q4 BOV Survey Presentation at Dolmen Deloitte senior Partner Raphael Aloisio presented the long awaited findings of the BOV/MHRA Hotel survey which covered the period Oct-Dec 2009 and included a summary for all 2009. Mr Micallef indicated that although the results

for the last quarter of 2009 showed signs that the decline was easing off, it was still a ‘long and slow road’ to recovery. During 2009 total guest nights generated fell to 965,000 which was an 8.8% drop. Guest nights spent in hotel accommodation fell by 828,000 which was almost a 12% drop from the previous year. The average achieved room rate (AARR) showed a decline of 9% while total revenue fell by €54 million. This meant that the hotel sector as a whole was operating in a net loss position. Mr Micallef went on to say that Malta needs to target a minimum growth in arrivals in the region of 250,000 to reach 2007 and 2008 results, due to changing patterns in average length of stay and the increased propensity for tourists to opt for non-hotel accommodation. Tourism holds the key to Malta’s successful economic recovery in the shortest possible time. MHRA considers 2010 still a challenging year for the industry and, without being pessimistic about this year’s results, it is considered that 2007/08 will not be regained before mid-2011, and this as long as no adverse events occur in the meantime that slow down trends in travel.

being chaired by Ms Phyllis Farrugia and the primary objective of the committee is going to be to identify and measure the costs incurred by business in Malta, arising from regulation and regulatory administrative processes, and, on the basis of this measurement and evaluation, to make proposals to government on their reduction or even elimination. Regulatory measures that are imposed by Government and its agencies/departments that require action and compliance by business and which include implementation processes, inspections and sanctions, and all associate documentation/information requests and interaction with business will also be targeted. During the first meeting Mr Schembri highlighted a number of examples of such regulatory costs imposed on businesses. The terms of reference of the committee indicated that regulatory costs do not include the prices of goods and services provided by state-owned/ controlled enterprises (such as water services, electricity, inter-island transportation, etc) since these form part of the operative role of Government (which itself is subject to regulation). The GICC will be adopting the Regulatory Cost Model when reviewing the costs.

MHRA Invited to Sit on Steering Committee re Government-Induced Costs

MHRA Calls Meeting for Sliema Seafront Operators

MHRA has been invited to sit, along with GRTU and the Malta Chamber of Commerce Investment and Enterprise, on a committee appointed by the Minister of Finance, Economy and Investment to address Government-induced costs on businesses. The committee is

MHRA invited Perit Sciortino to a meeting with Sliema seafront catering operators to update them on the proposed model for pavement structures, awnings and sunshades on the Strand in Sliema. Perit Sciortino explained that a number of operators on the Sliema

August 2010

seafront had engaged him to make proposals to the authorities with regards to some form of all year round ‘removable’ structures/awnings which would be acceptable for pavement encroachments. He made it clear that he was representing operators and had no dealings with Government. He confirmed that over the last ten months he had various meetings with ADT and MEPA following designs he submitted for approval. He indicated that till then only designs that can be put up along Tigné Seafront had been submitted since ADT had only delineated the pavement on that part of The Strand. He was still chasing ADT for pavement delineating along The Strand but he had not been given an indication to date. MHRA CEO Mr George Schembri indicated that Dr Mario de Marco had suggested, during a meeting held with him earlier that month, meeting Dr Jason Azzopardi and discussing progress on this issue, since this is a Lands of Department problem. Mr Schembri indicated that MHRA is meeting Dr Jason Azzopardi in early April and members will be kept updated on the issue.

Malta Positioning Proposal Presented at Corinthia San Gorg 18 local organisations were brought together by Dr Michael Refalo, ex-Minister for Tourism and also ex-Malta High Commissioner in UK and asked Communication Group of UK to prepare a strategy for a new corporate image for the islands of Malta. Project Leader Emma Johnson indicated that they had asked a London-based polling company IPSOS-MORI to survey news editors of UK dailies, specialist magazines, and television and radio stations about their perceptions of Malta. The survey showed that the British media

August 2010

was nearly as uninformed about Malta as the British public, and this called for “urgent remedial action” to project a clear, defined image of Malta and what the country stood for and offered. However the survey results did not feature any negative perceptions of Malta. The Communication Group chairman Maureen Sutherland Smith said that Malta has a lot of assets which have not yet been conveyed to the world. Ms Sutherland Smith said the aim was not to duplicate what other entities, like the Malta Transport Authority, Malta Enterprise and the Malta Financial Services Authority, were already doing to promote Malta. The ‘Malta story’ would bring together all the elements the island stood for to ensure that foreigners looked at Malta as a place where they could have a good quality of life. While various suggestions were made on how to deliver “the Malta story” to people around the world, the suggestion made by Joe Cappello to set up an internet portal which would give all the information about what the island stood for - be it tourism, financial centre, ICT services, etc. - received good support. Emma Johnson said that with the world emerging from the global recession, now was the right time for Malta to take a fresh look at its position and come out with a strong message. ‘Malta has a unique combination of assets that can and should be harnessed to create emotional connections in the minds of both investors and tourists,’ Ms Johnson said in conclusion. Malta was a sophisticated, stable, well-run island with sound successful institutions, with generous people as well as a quality of life that was hard to beat elsewhere.

April 2010 MHRA Meets Mellieha Mayor MHRA members in Mellieha, MHRA CEO Mr George Schembri and MHRA membership officer Mr Vincent Lungaro Mifsud met Mellieha Mayor Mr Robert Cutajar to discuss the situation with regards to operations at Ghadira for the coming summer. Mr Cutajar expressed his Council’s desire to obtain ‘Blue Flag Beach’ status by 2011 and this summer he intends to introduce quality standards amongst all operators in the area. He indicated that the Mellieha Local Council was prepared to invest in upgrading the bay by refurbishing the public conveniences, landscape the rocky area between the two sandy beaches, enforce proper use of encroachments given to operators, and introduce more effective waste collection and cleaning in the area. It would not be permissible to have skips on public land or openly visible to the public. He indicated that he was also clamping down on boat owners leaving boat trailers parked all summer in public areas, taking up valuable space and creating an eyesore in the area. The Mellieha Local Council was set in continuing its work to upgrade the quality of the area for a better quality experience for residents and those who came to enjoy the areas surrounding Mellieha. Mr Schembri confirmed MHRA support in working towards upgrading the area through more efficient enforcement on the environment and services in the area. Operators would welcome regulations as long as these worked equally for all and did not give a competitive edge to some. It was agreed to hold regular meetings to assess progress in the area.

MHRA Meets Dr Jason Azzopardi The main subject discussed during this meeting was clarification of policy with regards to awnings, sun umbrellas and tables & chairs on pavement concessions. A number of conditions are laid out in encroachment permits but these tend to be interpreted widely both by users and enforcement officers. The fact that there seems to be agreement to allow ‘removable’ structures on encroachments is a step in the right direction. However it is important that both the operators and authorities agree on the definition of a removable structure and a fixed structure. At one point not even an extendable awning attached to the wall above the entrance of the establishment was permissible. However, following meetings MHRA had with MEPA, the Lands Department and MTA, it was conceded that this would be permissible as long as it does not in any way obstruct pedestrians’ passage. MHRA President George Micallef indicated that operators want to conform to legislation as long as this is reasonable and clear and does not allow subjectivity. Mr Micallef also touched on the hefty bank guarantees that operators with different types of encroachment are being asked to put forward on application. This is draining the cash-strapped establishments. MHRA understands that there has to be some form of deterrent but the present sum is not proportional. MHRA asked for criteria covering the method of claiming infringement and of imposing fines on the operator and argued that such guarantee should be scaled according to the number of infringements perpetrated by each particular establishment. MHRA President Mr George Micallef also raised the question of ‘fixed mobile’ kiosks which compete directly with establishments which have to abide by a

August 2010

number of regulations, while these kiosks seem to be exempt from most regulations. Kiosks should be well-regulated and conditions enforced similar to other type of commercial establishments. Dr Azzopardi indicated that a proposal to regulate Kiosks was in the process and would be launched soon. The problems associated with Bugibba were discussed next. Mr Micallef highlighted the need to have the area of the boat-houses under the main Bugibba square and similar areas embellished. Makeshift awnings and dilapidated surroundings give stretches of promenades a ‘shanty’ impression and formal regulations were needed not to allow these boathouses to remain in such a shabby state. Mr Micallef discussed the application of the Small Business Act with regard to auditing requirements of SMEs. MHRA was not proposing outright exemption but possibly a staggering of requests for audits according to size/turnover and as long as business is conducted in a lawful and transparent manner.

MHRA Restaurant Committee During this meeting Mr Lungaro Mifsud gave details of the MHRA ‘RECOMMENDED LABEL’ scheme to the committee. Mr Lungaro Mifsud explained that the scheme was intended to encourage restaurateurs to upgrade their service quality through professional management, well-trained staff and high customer standards. The scheme would be open to all restaurants of any category and assistance will be given to each establishment to identify areas for improvement and adoption of the main principles as outlined in the scheme. A number of meetings are being planned with various authorities to obtain their comments and backing of the scheme.

MHRA Invited to the Launch of the ‘Job Shadowing’ MHRA was invited to attend the launch of job-showing for Form Four students attending the St Theresa Boys’ Secondary School in Birkirkara The students were being given the opportunity to get a taste of what employment in tourism entails by shadowing personnel working in various departments in several hotels across Malta. MHRA had assisted MTA in the placing of students within the hospitality sector. Dolores Cristina, Minister for Education, Family and Employment, who presided over the launch of the Job Shadowing Scheme, in collaboration with the Student Services Department and the Malta Tourism Authority (MTA), said in her speech that the scheme will allow students to familiarise themselves with certain jobs in the tourism sector and decipher from an early age whether this industry is to their liking or not. Minister Cristina added that plans are in the pipeline for a similar scheme to be launched in the near future which would allow young students to visit various hospitals in Malta and shadow the work of several medics. “If some students show a particular liking to this scheme, it is more than likely that they will further their studies at the Institute of Tourism Studies (ITS) once they leave secondary school. The crux of this scheme is to avoid students enrolling for courses at the ITS and dropping out a mere few weeks later, after discovering and voicing their displeasure that some jobs within this industry are not, after all, for them,” added Mrs Cristina. Kevin Drake, on behalf of the Malta Tourism Authority (MTA), also made an intervention and said that since tourism is one of the pillars of the Maltese economy, the authority has continuously pledged to invest in human resources and

entice as many individuals as possible to the catering and services industry. “Those working in the tourism industry should strive to achieve one goal – to better the experience of those who visit Malta and Gozo for a short stay. Last year, the MTA launched the Star Awards to give prominence and award those individuals who are praised by tourists during their stay in Malta. 11,000 nominations were received last year for various categories, which is a merit to employees within this sector whose work continues to enhance Malta’s reputation as a safe and friendly island,” said Mr Drake. Stephania Cuschieri, coordinator of the job shadowing exposure venture, and who also forms part of the career guidance unit within the student services department, said that: “Students will also be given a personalised log book to jot notes down so that, when they come back to school, they will be able to share their thoughts and experiences of what happened during their work placement”. Two other secondary schools, namely the Girls’ Junior Lyceum in Mriehel and the Boys’ Secondary School in Santa Venera, will also be participating in Job Shadowing Exposure schemes in the near future, added Ms Cuschieri.

MHRA Hotel Engineers’ Meeting For the month of April the meeting for Hotel engineers and Maintenance managers was held at Corinthia San Gorg and the subject dealt with the legislation for the registration of LPG installations. Ing Stephen Mifsud and Dr André Buttigieg from the Malta Resources Authority were invited to explain the legislation and requirements appearing on the registration form. Ing Mifsud highlighted that operators using a battery of less than 150 kg LPG in not more than 8 cylinders do not need to register. But if

August 2010

they have a battery of 9 cylinders which do not exceed 150 kg they still need to register. He also indicated that MEPA was insisting on a Full Development application and since this took time operators were not expected to submit their full registration by the 31st May. However operators may be requested to inform MRA that they have submitted a FDP and give the number of the application together with provisional registration. The problem of sub-letting catering outlets to third parties within a complex was raised by those present since, if the outlet is metered, the 500 euro fee will apply for registration. Many consider this unjust since the hotel is not selling gas to the third party but metering the consumption to charge at cost. Ing Mifsud also indicated that MRA was in discussion with MCAST to run courses for Gas system installers to be given a licence after following the course so that these can work on the maintenance of gas installations. Only licensed individuals will be allowed to work on installation systems, as is the case with electricians.

Meeting with Kevin Fsadni from MTA Product Development MHRA President George Micallef and MHRA CEO George Schembri met Kevin Fsadni from the MTA Product Development Directorate to discuss the proposals put forward to MTA regarding the upgrading of the Bugibba/Qawra area in a holistic manner. The idea is to re-design the present layout to give the area a fresh look through the implementation of a holistic plan spread over a number of years. This will give uniformity in all aspects and upgrade the product offer for the success of the area. Freelance designer and architect Robert Sant was also invited to give his views on the proposal since he had worked on similar projects in the past.

MHRA Meets Dr Mario de Marco In Mid-April the MHRA Council were invited to a meeting with Parliamentary Secretary for Tourism & Environment Dr Mario de Marco. Also present for the meeting were Perm. Sec. at OPM Mr Peter Portelli, MTA CEO Mr Josef Formosa, MTA Chairman Mr Louis Farrugia and MTA Marketing Director Mr Louis Galea. Dr de Marco expressed his desire to have further sectorial seminars similar to the one held in February for restaurateurs. Dr de Marco suggested setting a date for the three-star category of hotels since he felt these needed much direction to bring about change. The importance of Malta adopting Tourism Satellite accounts was brought up by George Micallef, and this was followed by a discussion on the gauging of performance through bed nights and not number of visitors. Interventions in Bugibba in preparation for the summer season were also discussed and Dr de Marco mooted the idea of a walkabout in Bugibba to actually see for himself the state of Bugibba & Qawra. MHRA agreed to set a date for this exercise. Other items discussed were progress on details of the schemes agreed upon with Government to mitigate the effect of the increase in utility rates, eco contributions, current occupancy levels and waste collection.

MTA Students’ Committee Meets EFL Chairman EFL Chairman Dr James Calleja and members of the committee were invited to MTA to meet the MTA ‘Students’ Committee who had been discussing ways in which to minimise the problems created by the students who descend on Paceville and the St Julian’s area during the summer months. There were divergent opinions on the

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conditions proposed by the MTA ‘Students’ committee and eventually it was agreed that Dr Calleja and Mr Formosa Gauci will meet and re-draft the set of conditions which it was hoped will address the problems associated with English language students.

MCESD Meeting at Phoenicia Hotel During this meeting MHRA President George Micallef and CEO George Schembri were witness to a heated exchange between Finance Minister Tonio Fenech and Vince Farrugia (director of the Chamber for SMEs) soon after the start of a presentation being conducted by the Minister. The meeting was eventually suspended by MCESD chairman Sonny Portelli as other members walked out in protest at Vince Farrugia’s attitude towards the minister.

MHRA at TSA Annual Conference Mr. George Schembri represented MHRA at this year’s Annual Conference held by the Tourism Students Association at the University of Malta. Mr Schembri presented a paper titled ‘Responsible Tourism: Are we doing enough?”’ Other subjects during the conference were “Opening up to new Markets” by Terence Mirabelli, editor of Island Travel Trader Online, “Agro Tourism in Organic Farming” by Mr Joe Borg, a private entrepreneur, “Niche Market: How are the Maltese niche markets marketed abroad” by Carlo Micallef, Group head Marketing with MTA , “Accessible Tourism: Future Prospects for Malta” by Tamsin Xuereb, student, “MICE Business: and its growth in the Maltese Islands” by Theresa Delia, CEO of Business Meetings Malta Ltd, “Rural Tourism: How much it is gaining

August 2010

in importance and what are the future prospects for the island of Gozo” by Victor Galea from Ager Foundation, “Luxury Tourism: Who is the luxury tourist of today” by Christopher Gingell Littlejohn, Director of Sales & Marketing at InterContinental and Dr Nadia Theuma UOM Department Head Tourism Studies with her paper “Creating Opportunities in Challenging Times”. MTA CEO Mr Josef Formosa Gauci had opened the Conference while Luke Sammut, President of TSA, presented the closing remarks.

MHRA at Steering Committee of the ‘YES’ Employability Project

MHRA has been invited to participate with the leading partner in The YES Employability – Young Europeans, Skills for Employability in Tourism project, the Institute of Tourism Studies (ITS). The successful launch of the project was held on Friday April 30 2010 during a conference held at the Corinthia San Gorg Hotel in St. Julian’s. The day before MHRA also participated in the first steering committee meeting hosted by the Institute of Tourism, who gave in-depth details of the project to all participating partners. MHRA will be participating in this two-year project, aimed at promoting transparency and recognition of competencies and qualifications across Europe in the tourism sector, which is financed by the European Union as part of the Leonardo da Vinci Lifelong Learning Programme.

MHRA agreed to participate in this project due to the fact that there is the need to address the Tourism Education and Vocational Training sector for a workable system of validation, transfer and recognition of skills and competencies achieved during formal, informal and non-formal circumstances, expressed in transferrable units, and that can be linked to national and European frameworks presently in use.

MHRA – MBB Training Course for Operators of Accommodation and Catering Establishments

MHRA, with the assistance of The Malta Business Bureau (MBB), organised a half-day training session on the morning of the 3rd May for 3-star hotel managers and in the afternoon for restaurateurs. The training sessions were conducted by Mr Adian Harte from Optimum Results Ltd from Ireland.

MHRA Invited to a Meeting Called at the Ministry of Tourism Present for the meeting were Dr Mario de Marco, Dr Chris Said, St Julian’s Mayor Peter Bonello, the Perm. Sec. at MRRA Dr Chris Ciantar, members of GreenMT and the GRTU and member of the police. Those present were informed that no progress had been made on the issue between the GRTU and the Ministry of Resources and Rural affairs on the Continues on page 123

News

Le Méridien Revamps Sales Team

Palace. Other internal appointments at Le Méridien St Julians were of Steven Mifsud Tong as Group Sales Executive, Bernice Bugeja as Events and Weddings Co-ordinator and Andrew Meli as Corporate Sales Co-ordinator. Le Méridien St Julians Hotel & Spa Manager Angela Saliba expressed satisfaction at the new appointments: “I am very confident that they will build on results which are already beginning to show. I am satisfied with the performance of the team in the first months of 2010, with bookings for the rest of the year also picking up.”

Bulletin ous wining and dining in the cool of the evening air. However, the cuisine and service remain 5-star. Just across from the Tiki Grill next to the marina, the Excelsior’s very own Yacht Club is open for lunch and dinner serving pizza and pasta and other light dishes. The Tiki Grill is open from 8 pm till late.

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Excelsior Introduces the New Al Fresco Tiki Grill Le Méridien St Julians Hotel & Spa have promoted Sales Director Mark Muscat de Celis to Sales and Marketing Director, engaged the services of Michael Zammit Marmarà as Leisure Sales Manager and made three further internal promotions to revamp their sales team. Mr Muscat de Celis is an old Starwood hand, having held previous posts at both the Westin Dragonara Resort and Le Méridien St Julians. He was heavily involved in the opening of Le Méridien St Julians, after which he enjoyed a brief stint at Le Méridien Lav, Split, in Croatia. Returning to the island, he held the post of Group Sales Manager at the Hilton Malta. With a career dating back more than 20 years in travel and tourism, Mr Zammit Marmarà has held positions in incoming handling agencies, airline representatives and local four- and five-star hotels. His previous position was Corporate Sales Manager at The

The aroma of fresh fish and the gentle grilling of sizzling Rib Eye steaks await the Excelsior diner, while the creations of the Pastry Chef finish off a great treat at the new Tiki Grill. The Tiki Grill offers a menu of sizzling grills including fresh fish, beef rib-eye steak, Souvlaki chicken skewers, traditional Turkish lamb kebabs, tuna and swordfish steaks. The new Tiki Grill is to be found next to the Excelsior’s outdoor pool and the Marsamxett Harbour. Now that summer has started, the dress code is simply casual in anticipation of some seri-

Sheffield United recently held a oneweek training camp and pre-season tour for the Blades’ fans in Malta. The scope of the training camp was beyond just football and served to cement the flourishing relationship between Sheffield and Malta. In fact, United’s manager Kevin Blackwell has hailed Malta as a “second home for Sheffield United”. In the mornings the team engaged in intensive training sessions, during which recent Maltese signing Daniel Bogdanovic made his first appearance in the Blades colours. One of these sessions was also open to the public. The week came to a close with a triangular tournament, which saw SUFC play Maltese champions Birkirkara FC and fellow Premier League side Vittoriosa Stars, with SUFC being the ultimate winners.

August 2010

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News

Celebrating 100 Years

The Demajo Group’s centenary program also includes a corporate social responsibility aspect, and, in collaboration with Din L-Art Helwa, the group will be restoring the Queen Victoria statue in Pjazza Regina. Photo: Some of the group directors greeting the press in the newly unveiled boardroom.

The M. Demajo Group is this year celebrating its 100th anniversary. Recently various media representatives were entertained to an opentop bus tour. They were taken to various places of interest connected to the group. The Demajo group is a diversified one spanning across 6 sectors and including over 25 entities ranging from tourism to manufacturing and cruise-line operations. The media group visited the Valletta Waterfront, where they were treated to a welcoming breakfast at Q Bar sponsored by Illy Coffee, which is also represented by the Demajo Group. Subsequent visits included a stop at Multipackaging Ltd which produces high quality carton boxes. The next stop showcased Exigy which forms part of the ICT division. This was followed by a stop at Piaggio Centre where Piaggio and Vespa are showcased. The tour ended off at The Malta Experience where the newly launched digital show was seen. Illy Crema, a frozen coffee cream, was launched on the bastions of the Malta Experience café. After the tour the media representatives were entertained to a lavish party where the Demajo directors and executives and other distinguished guests networked away into early evening.

CHI Appointment

CHI Hotels & Resorts (CHI) recently announced the appointment of seasoned hotelier Marco P. Nijhof as its Chief Operating Officer. CHI is the exclusive operator of the luxury Corinthia brand as well as the Wyndham and Ramada Plaza Brands in Europe, Africa and the Middle East (EMEA). Marco will be directing the company’s strategic operational objectives to maximise product quality, guest satisfaction and profitability. Marco Nijhof joins CHI following an illustrious international career. His last appointment was that of Senior Vice-President of the Kuwaiti Commercial Real Estate Center Company, with responsibility for the operation, development and management of their five-star luxury hotel investments. Prior to that, Marco was the Dubai-based Senior Vice-President Middle East,

Bulletin Africa and South Asia for Jumeirah Hotels & Resorts. Prior to Jumeirah, Marco was based in Paris as Director of Operations and Development for Serena Hotels, owned and operated by the secretariat of His Highness the Aga Khan. Between 2001 and 2003 he was the Chief Operating Officer and a main board director.

The New Medina Menu

A new à la carte menu was recently launched by The Medina restaurant. Noel Debono, The Medina’s managing director said that a lot of thought has been given to this menu which takes on a different and original concept. Each item on the menu is a fusion of flavours intended to intrigue and delight the taste buds with mouth-watering dishes all specially prepared by renowned chef James Attard and using local produce as far as possible. Diners at The Medina can enjoy these culinary delights in the unique ambiance of the restaurant’s open courtyard. The Medina restaurant has a long-standing reputation for providing quality dining and an impeccable service. For reservations phone 2145 4004 or email info@medinarestaurant.com

August 2010

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The ITS Hot Seat Claire Zammit Xuereb, AX Group Hospitality Director, was keenly enthusiastic having tourism introduced in state schools this year and now her challenge is to shake up the Institute for Tourism Studies. She speaks frankly about the challenges of her new position as chairperson at ITS. Zillah Bugeja

Claire Zammit Xuereb - ITS Chairperson, AX Group Hospitality Director

Hotelier Claire Zammit Xuereb has been thrown into the deep end. Not only is she the new ITS chairperson, but she also has to delve into management issues since she is temporarily filling two other vacant posts, Director General and Deputy Director. Previously on its board of governors, Claire is no newcomer to the Institute and is using this time to lay the groundwork for the board’s new direction. “I want to take advantage of this situation to get a direct feel of things so that when the time comes

to set strategies they will be totally relevant. Being a hands-on person, I can’t sit on a board and dictate my way through without having got my hands dirty. “I’m also a council member at MHRA. These two positions are key to keeping abreast of the industry. My role at ITS is purely to chair the board of governors and set the strategy. We are looking into a different organisational structure: someone else will take on the role of Director General, be responsible for running the show and execute

all that has been set by the board of governors. The Deputy Director position is vacant.“

People First Where did Claire’s passion for improving human resources come from? “It was kindled during our MHRA meetings, during which a lot of importance is always given to marketing and sales. It was clear to me that we also needed to work

August 2010

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A Higher Diploma in Hospitality and Tourism student illustrating her ‘Integrated Project’

on the human resource, our biggest asset. No matter how pretty the hotel or the restaurant looks, the place will not make it alone. If it’s the other way round, a mediocre place with very good service, it can get full marks on a guest satisfaction report. People relate to people, not to a building. “It was clear to me that we needed to introduce tourism as a subject in schools in order to change attitudes towards the industry and our country. Three years ago I formed a small committee and we met the minister. We suggested teaching students what Maltese history is about before they learn the history of the Mediterranean, teaching them to appreciate tourism, its economic contribution, the relevance of keeping the country clean, of being nice to visitors. This will help students realise that they are ambassadors for their country, and hopefully lead them to thinking positively about it... because we have such a bad perception about ourselves. “I am happy to say that as of this October, students will be given a 33% weighting on their school-

leaving certificate for soft skills: interpersonal skills, communication skills and grooming. Our industry will gain from this indirectly. The ministry for education is also considering introducing Tourism as a vocational subject in state schools. “Most probably, that initiative led to my becoming a board member at ITS and today being chairperson. I am very grateful to be given an opportunity at that level.”

Early Days Is it early days to talk about what changes Claire would like to implement at ITS? “In principle what I would like to do is build on the solid foundations already built over the years and improve areas such as taking ITS closer to the industry and the industry closer to ITS. We need to keep ITS abreast of the needs of today’s industry and cater for them accordingly. It’s also crucial that we ensure students are well placed after their schooling.”

Is a Rapid Response Possible? Can ITS ever respond to the industry in as rapid a way as it demands? “As the point of reference for our industry, ITS needs to be proactive and-forward-thinking, identifying future trends as well as keeping up with current ones. ITS should follow the standards of hospitality, irrespective of changes in the industry. 75% of content needs to be standardised, the rest needs to include the latest trends and future ones. “The board of governors is currently working on setting the vision for ITS for the next three years. We are also extracting information about what is happening in the industry abroad. We are aware that we have a huge potential to accommodate foreign students at ITS. The main thrust is to give tourism the importance it deserves. It is still a big puller in the economy, especially indirectly. Everybody is affected by tourism. This will take about five months, it will then be presented

August 2010

A multi-media session at ITS

to the minister and, whether I am still there or not, it should help to pave a better way forward for ITS.” How is ITS Viewed by The Industry? “We need to change the perception of ITS as a catering school. A lot is happening which the industry is not aware of. There is also too much of a divide between the school environment and the industry. Students need to be given the opportunity to learn in real-life scenarios so as not to be shocked during placements. Soft skills need to be well ingrained, in preparation for their work placement. We then expect students to continue developing soft skills during work placements. In turn, this should encourage hotels to take on more ITS students.”

industry. I aim to inform the industry and the public about all that is happening at ITS, by promoting successful ITS students. We hope to do this by using innovative TV programmes, so that people at home will understand what a career in tourism is all about. “There are many reasons why tourism offers such great career options. What the public doesn’t realize is that the organisational

structure in hotels is very wide at the lower levels, which allows students ease of entry to the industry, while also making it possible to go up the ladder to the very top. After all, to be GM you need to go through every level, irrespective of your qualifications. That should be encouraging. “Tourism also touches all careers. You can be in housekeeping, marketing, food and beverage or a financial officer. It’s also possible to achieve more, even if specialised in a specific area, and the opportunities are much greater. Last but not least, if you love people, tourism will give ten times more satisfaction than other jobs. “People complain about human resources, so being able to do something about it pleases me. The minister wants change so she put me in a position to bring about that change. It’s a different feeling than simply running a hotel, it’s more fulfilling. This is my chance to leave a legacy for my country. When you work for your own company you’re doing it for yourself. Doing it for your country is a totally different feeling. I am very confident that we’ll get there.”

Dangling the Carrot Claire acknowledges that one of ITS’ biggest challenges is to encourage students at secondary level to take tourism up as a career. “You need passion to inspire students to be a part of this great

August 2010

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Restaurants’ Corner Noel Debono – Chairman, Restaurant Committee

Since my last article in the MHRA magazine the committee has been very active addressing a number of issues. I am proud to say that we have achieved most of this year’s objectives. I do not think that it would be fair to say that the MHRA focuses more on hotels than on restaurants. Following our seminar held last February, Dr. Mario de Marco has requested that the MTA organises a seminar for restaurants. In my opinion this move indicates some sort of recognition to our sector within our association. With the support of Mr. Vincent Lungaro Mifsud, our Membership Officer, we have drafted a schedule to organise regular regional meetings for restaurateurs. These will be split into seven regions, namely Mellieha, Qawra/Bugibba, Sliema, St. Julians, North, the south and Gozo. We have already carried out four regional meetings with restaurateurs. The first one was for the Qawra/Bugibba/St. Paul’s Bay area, followed by Marsascala, Mellieha, and Marsaxlokk. Each area has brought up various issues and concerns. Now that we are aware of these problems, we have started discussions with the authorities about the concerns brought to us. The issue of waste separation for restaurants is far from over. Although most establishments have started waste separation, the system still has to be fine tuned. The main obstacle is regarding the installation of scales on the collectors’ vehicles. Collectors want government to assist them in the financing of these scales. We have been informed that this issue should be resolved soon and therefore we hope that in the near future more recyclable waste will be collected from the catering

sector. Both Mr. George Schembri, MHRA CEO, and I have had regular meetings with the authorities and the two scheme operators, namely Green Pak and GreenMT, for the past three years, and we both cannot wait for the system to take off successfully in order to see the end of this saga. In the near future we shall be launching the MHRA “Recommended Scheme” for restaurant operators, which we hope will be endorsed by the MTA and the Health Unit. The main objective of this scheme is to achieve quality. Whoever comes on board this scheme will have to honour a set of procedures and criteria, all of which are operational, as well as customer- and staff-related. The achievement of the “Recommended” label will place the awarded establishment a cut above the rest in an elite class of its own, as well as give it added value in the eyes of its customers.

We have also reached an agreement with Bee Guides Ltd, an internet-based company who, in collaboration with MHRA, will be launching the website “dineinmalta. com” where all restaurants in Malta will be listed free of charge. MHRA members will be entitled to a 25% discount if they take up the silver or gold scheme, which will be recognised on the website through the display of an MHRA icon next to the restaurant name. These will also include a number of images of the establishment. This offer will be another benefit that our members will enjoy. After a tough winter, the forecasts which are emerging from various sources for the coming months are positive and encouraging. Barring any more mishaps, we should see a good summer. Finally, I would like to thank my committee members for all their continued support, hard work and dedication.

August 2010

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They Created A New Spa

In 5 Weeks The Project The invitation to travel to Gozo and experience the updated Kempinski San Lawrenz Spa arrived as the house move was almost complete and the final boxes emptied. What great timing! My overnight bag was quickly packed with loungewear and a good book. I got on the ferry feeling rather smug alongside day trippers and suits, knowing that my visit to Malta’s sister island Gozo was

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definitely going to be an enjoyable experience. The Kempinski always holds the promise of relaxation, however this visit was going to be all about being pampered, as Tanja Mueller, Sales Director, explained when she picked me up from the ferry terminal, as the newly revamped spa is designed to spell “pampering”. In early January this year the hotel closed its doors for a brief 5 weeks to complete the planned spa project. No mean feat as the

project plan was an ambitious one. The pool area was to be greatly extended, with the floor and walls re-tiled, wooden ceilings put in place, and the treatment rooms completely remodelled. When a hotel closes for refurbishment, bookings are expected to dwindle due to uncertainty about completion dates and the final product. However, the insightful marketing team at Kempinski San Lawrenz know that transparency is a powerful sales tool.

August 2010

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The renovation campaign was assisted with the help of Renzo, Knight of Gozo! The fictitious cartoon character, placed in charge of customer relations on the worldwide web, provided week-by-week photographic evidence on the Kempinski blog for all to witness. This enabled visitors considering a trip to Kempinski to follow firsthand the works and improvements going on. Renzo and his good friend Charlie the Cat portray a light-hearted perspective on life at the Kempinski, providing a humorous take, encouraging visitors to make a reservation at the hotel. This creative out-of-the box thinking proved to be a strong marketing tactic. Tanja explained how she was surprised at the high engagement levels people have with the fictitious Renzo. On the 11th February, the Kempinski San Lawrenz opened its doors to guests just in time for the world-famous Nadur carnival. Booked to capacity, the new spa provided a sanctuary to carnival revellers wishing to recuperate

from their masked shenanigans. Whatever the reason for your visit to Gozo, this leading spa resort now exceeds expectations as the ultimate place to treat yourself.

The Experience A treat was just what the doctor ordered, so after a spot of lunch with Tanja, herself a devoted and regular client of the spa, I lined up my treatments. The newly-designed space boasts 2 unique areas. The Marine spa has 28 treatment rooms, including the increasingly popular double rooms, whilst the Ayurveda centre has 7 rooms designated for specialist treatments. To start off, I booked in to sample a full body massage at the Soft touch Ayurveda centre. Arriving at the Centre’s own entrance, I was encouraged to relax in a lounge area that oozed a definite ethnic ambience. The exotic nature of the space was emphasised by the scent of cardamom tea and herbal oils

casting their unique fragrance into the air as they warmed in preparation for my forthcoming massage. In the treatment room, a large window let in natural light, highlighting a large, ornate wooden massage table on which oils galore cleansed my toxins from head to toe. An almond oil infusion for my head and a sesame oil base infusion for the rest of me! The massage was luxurious! Swift gliding strokes from shoulder to foot, delivered by the charming Indian therapist who really does take you on a relaxing journey to Utopia with a quiet nature and magical hands. The Ayurveda consultant Dr Reshmi runs the centre. All new clients are offered a consultation to determine which oils best suit them and in her lemon-walled consultation room, Dr Reshmi explains that ‘Ayurveda is a way of life and can help with many common ailments, as well as acting as a rejuvenating process.’ Each room is designed for a specific treatment and the orientation of the spaces demands a strategic design to make it the best

August 2010

Café Bar (Malta) Limited is privileged to present to you a fine range of quality coffee products from Caffé Molinari SpA, a brand name that is synonymous amongst market leaders not only in Italy, but also worldwide. This exclusive and unique product range offers our valued customers with a perfect mixture of the best coffees giving this blend an unmistakable body, creaminess and aroma. For those who are used to the best, Caffé Molinari also caters for a variety of other selected products ranging from coffee machines to equipment, from coffee ingredients up to the elite merchandising material. Café Bar (Malta) Limited are also offering unparalleled service that aims to give its esteemed customers peace of mind and security. We are committed to serve you and provide a unique personal experience.

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plete as during the therapeutic experience I continued to visualise in green! Natasha, assistant spa manager who did my facial, explained the products and methods meticulously, which I always find very reassuring. The facial also includes a back massage and I then had the choice of a hand or foot massage whilst the facial mask set. The smells of orange flower, lavender and jasmine were subtle and pleasing, especially after the potent herby smell of the healing Ayurveda oils. Friends complimented me on my skin’s lustre for days afterwards; and I am determined to repeat the experience. Both these treatments seduced me into a torpor of inactivity and I retired to my room with a bag of samples with names such as “Soothing concentrate with Organic Juniper Wood”.

The Environment The Marine spa offers treatments from the high-end brand Terrake, exclusively available in the world’s very best spas. The face and body rituals by Terrake offer a journey possible space for the client, the therapist and the utensils used. Dr. Reshmi’s input during the design stage of the spa renovation project was imperative. Whilst the rest of the Ayurveda team returned to Kerala in India for a break during January, hers was shorter, as she was keen to monitor the progress of the new rooms in the centre. The Ayurveda centre at the Kempinski San Lawrenz spa is the only one of its kind in the Mediterranean and is becoming increasingly popular, especially with Europeans not wishing to travel all the way to India to receive the benefits this age old Indian lifestyle offers. The next treatment I had lined up was the organic facial, recom-

mended by Tanja. This was my first experience of an organic facial and has spearheaded my new beauty regime of only using organic products on my skin. The brand used Terre & Mer is from the established Marine brand Thalgo. “With this new range, Thalgo introduces Organic beauty into your skincare routine, offering a protective natural environment to all those looking to bring rest to their skin”. The facial was conducted in a room to match the treatment. I found myself in a relaxing green room that complemented the organic products and although I spent most of the time with my eyes shut, the choice of a green room made the experience com-

August 2010

Jacuzzi bubbles and enjoy the blue skies and birds of paradise, through the huge wood and glass windows. Truly a place to inspire - as a fellow guest put it at breakfast whilst debating which waffle topping to sample, ‘I’m here for a bit of pampering time, we have to do these things.’

The Involvement

into the sensorial world of Earth, Water, Air and Light, and Plants four product families that profess to plunge you into intimate contact with natural substances. These particular elements also feature strongly in the materials chosen for the spa refurbishment. Wood, limestone, glass, Venetian plastering, water and plants are mixed together in a seamless combination that makes this spa space truly a relaxing environment. Each treatment room has a mixture of wooden ceilings, giving a warm atmosphere, a limestone wall for an authentic cool-to-touch material and a Venetian plastered wall for a contemporary touch in blue, green or terracotta. This wall had a very smooth finish and all the different layers gave a depth similar to marble. Textured artwork hangs on the walls, a perfect antidote to the smooth finish of the plastering technique, and these pieces of art really stand out in the spa décor, contributing a mixture of shapes and colours with an Asian feel.

August 2010

Relaxation areas are furnished with statement chairs all made from wood, bamboo and other natural fibres and flowers decorating these areas are all grown in the hotel’s gardens. Limestone floor tiles surround the pool to complement the original stone-walls, whilst mosaic glints happily at you as you sit in the

The Spa refurbishment project had already been planned for the beginning of 2009 and this was only possible via the commitment of the owners as well as the EU Funding via the MTA. In a difficult year for tourism such a project meant more investments to ensure such a hotel retains its competitive advantage as a spa hideaway within the luxury segment. The works were project managed by the hotel’s General Manager, Noel Attard, along with the designer and the constructionsavvy owner. Noel explained how, during the first 2 weeks, all were struggling to see how the work could be finalised to his tight schedule. Perseverance and a lot of negotiation were needed to make sure the strict standards demanded were met within the deadline. Any construction project has

its ups and downs and the learning curve is steep, especially with a refurbishment that involves so many different materials. The tight schedule meant that all the materials and furnishings ordered from abroad needed to arrive within a limited period of time as otherwise all the project would have been delayed. Certain choices needed to be made, such as whether to choose convenience over aesthetics. Aesthetics won - wood rather than aluminium was used for the large poolside windows in the knowledge that these will need maintaining and possible changing in a few years’ time. Noel further explained how custom-designing each room for its purpose meant installing the correct number of lights and power points in vital positions. This took planning and consultation with the spa team. The aim here was to only include power outlets where necessary, which all contributes to lower electricity consumption and helps the Kempinski’s commit-

“Today’s spas need to be all-inclusive, with treatments for the entire family.”

August 2010

ment as an Eco Hotel to lessen its carbon footprint. Even the finishing touches had to be scheduled carefully as the furniture and art works had been earmarked via a trade fair in Singapore. Until all the décor fell into place everyone was anxious to see how it would all fit in. The completion of the treatment rooms and spa public areas provided a welcoming atmosphere; simple but at the same time giving a warm feeling which is necessary in a spa. A final push to get the spa cleaned and spruced up for its first guests happened in the last couple of weeks of the project. Chefs became labourers, managers became cleaners, and all lent a hand. A healthy budget, a team of dedicated people and a creative vision have bred a successful space for a truly unique experience, a juxtaposition of the Asian way of life blended with natural Mediterranean richness.

The Final Product The Kempinski guests vary from business incentive groups, families and individuals and with the variety of guests come a variety of requests. Trends change fast in the spa world and the dedicated team make sure they feel the pulse, providing the services that clients expect. Today’s spas need to be all-

inclusive, with treatments for the entire family, since spas are no longer seen as the domain of females. Thus, the Kempinski team has created a space in which men, women and children are catered for, though children’s hours in the spa pools are limited. However, specific treatments for children are offered at the Ayurveda centre, proving that Ayurveda is a way of life that is applicable to the whole family. There is also an increased demand for yoga or meditation lessons and nutritional guidance as well as a preference for products linked to a region and a culture as well as towards more bio products. All of this plus the more traditional spa treatments are available for clients at the newly refurbished spa. The Kempinski does not have any frazzled guests; there is no rushing around if you holiday here and the Spa duly complements the whole ambience the hotel emits. So when deciding on your activities whilst at the Kempinski, leave plenty of time to enjoy the new Spa and schedule lengthy relaxation breaks in between. Whether you are staying at the Hotel or just visiting the spa as a day guest, you will find that the newly-refurbished spa is designed with all levels of comfort in mind. The space, environment and services are all designed to pamper and envelope you with a complete feeling of wellness. According to Noel “the concept of Spas in Malta needs to evolve and follow on international spa trends. Most spas in Malta would qualify as day spas where you just have a list of individual treatments. However the target of Kempinski Hotel San Lawrenz is to create a true destination spa with a more holisitic approach to wellbeing which includes wellness and relaxation with tailored made treatments to the clients’ needs, combined with a balanced approach to food, and activities to ensure healthy living.

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Award-Winning Seafront Dining This is a restaurant which has it all - seafront location, easy parking, large spaces, wide menu, and lots of natural light that highlights the colourful and lively ambience. Mamma Mia also comes equipped with a catchy name that added to its popularity with the release of the Hollywood blockbuster movie by the same name, although the connection was only very fortuitous and nothing more. Marika Azzopardi Speaking to the restaurant owner in full view of the Ta’ Xbiex packed yacht marina provides further insight into Mamma Mia’s history so far. Lino Pullicino recalls, “I started working in this business at the Surfside, where the owner taught me a lot and I have a lot to thank him for. It is from that experience that the idea of opening my own pizzeria starting brewing. Then, one fine day, I went off to meet my good old childhood friend Stephen Bonavia and we teamed up as part-

ners in this enterprise.” This all happened nine years ago and the first Mamma Mia restaurant opened shop on the QuiSi-Sana front. The original premises were far smaller than what Mamma Mia enjoys today, but it was a good beginning. Then, six years ago, the present location became available on the market, and Lino jumped at the opportunity. “This was a perfect location – not too far from where we’d been and right in the hub of the action without being

August 2010

Würth Ltd., ‘Würth Hse’ Triq il-Masgar, Qormi QRM 3217 Tel: 2149 4604 Fax: 2144 1081 Email: sales@wuerth-malta.com Web: www.wuerth.com.mt

‘CharGrace’, Bishop Caruana Street, Zebbug, ZBG 1900 Tel: 2146 7116 Fax: 2144 6701 Email: cptrading@mail.global.net.mt

CILIA PRODUCTS LTD 71 St Thomas Street, Hamrun HMR 2232, Malta Tel: +356 2123 6694 Fax: +356 2124 1295 Email: info@ciliaproducts.com Web: www.ciliaproducts.com

hampered by it. It is a good spot and the yacht marina gives it added benefits, not least being the excellent view.” The restaurant offers a choice selection of Mediterranean foods with some typical American favourites thrown in for good measure. The pizza is very popular as well as the salads, with a strong favourite being the Chicken Caesar. “Our spare ribs are always highly requested, as is our salmon dish and our Banoffi dessert. We work on regularly upgrading what already exists on the menu but we don’t try to make too many variations as people like to find the staples and complain when these are taken off. So we feel our way carefully around people’s demands. The menu caters for all the family. This is partly the reason why Mamma Mia is popular both at lunchtime, when business lunches are the norm, as well as for evening events when group dinners and parties are ongoing. Weekends are family time and since the restaurant holds a whopping 240 covers, the clientele can be managed well. “When we have too many children on board,

things can get noisy, but the fact that the restaurant is so wide allows us to allocate one section for family groups and another for the couples and business groups. Disturbance levels are thus practically nonexistent.” And then there are the foreigner patrons, not necessarily tourists or yacht owners in transit through Malta, but more often residents who have retired in Malta or who work here. All in all the regular clientele keeps Mamma Mia so busy that it only closes for three days a year. The restaurant has been singled out four times by the prestigious Definitively Good Guide, with awards including the Best Value for Money Award, the Best Vegetarian Dish Award and the Children Friendly Restaurant Award. Lino Pullicino admits to working consistently towards clinching such awards. “Our staff members are trained in-house and on the job. We have some who have been with us since the restaurant opened its doors to the public way back in 2001. I guess that record speaks for itself.” But why call the restaurant

August 2010

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Mamma Mia in the first place? Lino says, “When I got the idea to use this name, I remember I was driving along in the car and throwing names around in my head in the hope of finding one that sounded right. When this idea came to me, I asked the family for their opinion. None of them liked

it. But that somehow convinced me even further that it was the name to use! It’s a catchy name and I liked the sound of it. Afterwards, when the movie came out, I started getting the occasional comment about the association but it lies only in the name, although the association is a very fortunate one

for us.” Next year Mamma Mia will be ten years old. Any special events in the pipeline? “None so far, but I’m sure we’ll come up with something.” Mamma Mia, Ta’ Xbiex Seafront, Ta’ Xbiex is open daily from 12:00 – 14:30hrs and from 18:00 – 23:00hrs.

August 2010

Mamma Mia’s Recipes Salmon With Prawn Potato Purée Ingredients: • 250g salmon fillet • 100g goat’s cheese • 200g pesto Prawn potato purée: • 50g prawns • 100g potatoes • 75g butter • Pinch of chives • Salt and pepper to season

Method: Place the potatoes in a pan, cover with water and bring to the boil. Simmer until tender. Drain in a colander and transfer to a food processor. Add the prawns, butter, chives and salt and pepper and blend. Blend goat’s cheese and pesto together in a food processor and coat the top side of the salmon fillet.

Lightly oil a baking dish and place salmon fillet in it. Coat the top side of the fish with a thick layer of pesto and goat’s cheese paste, covering the entire surface of the fish. Place fish in oven and cook for ten to twelve minutes. Place the purée in a plate and top it with the salmon fillet.

Rice Dish Ingredients: • 100g rice • 1small onion (minced) • 1 tsp turmeric • 50g butter • ½ chicken cube • 300ml water • 100g prawns • 50g mangetout (cut in half ) • 50g baby corn (cut in half ) • 2 garlic cloves (minced) • Chopped basil • Chopped mint • 2 tbsps minced ginger • 2 tbsps soy sauce • 2 tbsps teriyaki sauce

August 2010

Method: Sauté onion in butter till soft. Add rice, turmeric, chicken cube and water and simmer for about twenty minutes or till water reduces. Heat 2 tablespoons olive oil in a non-stick skillet or wok over medium heat. Add minced garlic and ginger, mangetout, baby corn, basil and mint and cook till soft. Add teriyaki and soy sauce and season with salt and pepper. Add 100ml water and stir well into mixture. Add cooked rice and prawns and cook for an extra 2 to 3 min. Mix well and serve.

The Dolmen Resort Hotel embodies the powerful lure of the island, fusing past and present seamlessly, with plentiful bars, 5 pools, an all night casino, conference centre, watersports, spa and clubs all swirling around an authentic Neolithic Dolmen that stands undisturbed in the landscaped gardens. Like Malta, The Dolmen Resort Hotel can offer you everything for every mood and welcomes guests to bask in this perfect sun haven.

The Oracle Conference Centre is one of the largest, first rate, purpose built conference centre ready to accommodate 1200 delegates. Conference style is flexible with a choice of a theatre layout or smaller meetings split into a main hall and 5 sound - proofed syndicate rooms. The Oracle Conference Centre is also transformed into a first - class banqueting hall for sumptuous events where attention is on every detail.

Experience it. T (356) 2355 2355 · F (356) 2355 5666 E sales@dolmen.com.mt · W www.dolmen.com.mt QaWra sEa FronT · sT. Paul’s Bay sPB2402 MalTa

Members of the CHI Hotels & Resorts CRO team, with Regional Director of Sales Mediterranean, Middle East and Africa Nicholas Borg. From left: Shirley Schembri, Olga Malikova, Rita Rizzo, Alaine Ciantar, Caroline Falzon and Lilla Walter

Corinthia Centralisation CHI Hotels & Resorts has decided to set up a Central Reservations Office for the three Malta properties, part of a project that will eventually incorporate other hotels within the Mediterranean and North African Region. CHI Regional Director of Sales Nicky Borg speaks about its wider scope and implications for revenue management section and e-commerce. Interview by Zillah Bugeja

Why has CHI Hotels & Resorts decided to set up a Central Reservations Office (CRO)? CHI Hotels & Resorts (CHI) has started a process of integrating its related sales and revenue functions in Malta. With three hotels in Malta: the Corinthia Hotel St. George’s Bay, the Marina Hotel at the Corinthia Beach Resort and the Corinthia Palace Hotel and Spa, CHI is constantly looking for ways in which it can improve its guest and customer experience. This integration, along with a physical

re-location of some of our resources, helps us offer a service that is quicker and more efficient. Apart from allowing clients to make a simple reservation, the team at the new Central Reservations Office can give expert advice on how clients can make the most of their experience in any of the three properties. In other words, all the benefits of “one-stop shopping”, in conjunction with unbeatable product knowledge and sales expertise. All three hotels have the same state of the art Micros Opera En-

terprise Solution, which helps our reservations agents handle bookings easily and efficiently. And the system is fully integrated with the hotels so each booking and request can be handled in real time. This CRO for the three Malta properties is a pilot for a bigger project that will eventually also incorporate other of our hotels within the Mediterranean and North African Region. In fact our aim is to develop a call centre that will be able to handle reservations round the clock 7 days a week.

August 2010

The Corinthia Palace Hotel & Spa

To do this well, proper product knowledge is essential and the reservations agents are given continuous, thorough training on the various hotels and products in our portfolio. This includes stays at the respective properties so that they can identify the unique selling points of each property and make recommendations based on their personal experiences. So is this CRO limited to central hotel reservations? You implied that the scope is more far-reaching. How? The project is split into two phases. The first started with setting up the CRO, which has already been launched and is now functioning well. Also part of this phase is looking at how we can get the most out of how we handle revenue management and e-commerce. And there are very good reasons why these areas are important to us. Revenue management and yield optimisation are nowadays central to the operation of a profitable

hotel company, and are a fascinating blend of the hotelier’s art with the technology of science. We need to find ways of offering our services at the best possible price - and this very much depends on how great customer demand is and where it comes from. Moreover, we need to be able to compete, not only with other hotels on Malta, but against international competitors - so visibility and flexible pricing is crucial. Proper revenue management gives us rate structures that help us attract a healthy business mix, use our room inventory to the fullest and perfect rate strategies that allow us to be competitive whilst maximising on yield potential. E-commerce has no doubt revolutionalised the way we do business. Lead times for bookings keep getting shorter as clients have an ever wider choice, and availability of flights and hotels remains high for most of the year. Through e-commerce we enhance visibility of our products, helping us to apply rates that are based on demand, and giving us the means to come

up with offers that are flexible and more far reaching than in other traditional media. We can market our products both directly and through intermediaries and this combination helps us maximise our potential. The impact of e-commerce is not limited to channels of distribution, but also has a very strong bearing on how we position our products in widely different markets. Phase Two will see us include our sales force into the integration process. This will give us wider and deeper capabilities to sell our hotels. It will make it easier for customers to buy us, which - as Malta’s only International hotel chain, has to be good for Malta tourism as a whole. Through these two phases of our project, our overall aim is to build a more effective marketing, sales and revenue operation. By bringing the ‘pro-active’ and ‘reactive’ sides of selling closer together we can get improvements in effectiveness and efficiency that independent properties would never be able to achieve.

August 2010

Hard Rocks Industrial Park, Burmarrad Road, Naxxar NXR6345 Tel: 21 431309 Fax: 21 421873, Email: purchasing@goodearth.com.mt Website: www.goodearth.com.mt

The Corinthia Beach Resort comprising the Corinthia Hotel St George’s Bay and the Marina Hotel at the Corinthia Beach Resort

Where are the offices located and how are you integrating the various functions? We have a great space for the offices within the Marina Hotel at the Corinthia Beach Resort where the layout is as open plan as possible so that the team can work really well together. However, the actual choice of location of the office is not really that important as the services provided are an integral part of what we offer in all the respective hotels. The Marketing people will be able to work on product development by identifying our customers’ needs and devising tailor-made products and services of value

to them. Meanwhile, the sales people will work hand in hand with the marketing team in acting as catalysts to secure the business, whilst the reservations team will handle the actual business as it flows in. Then the revenue team can act as the navigator in driving our revenue streams, while striving to understand fully where the market is heading. It is clear that the direction you are taking is to improve your market positioning and to secure healthy results. What about your human resource aspect? What’s in it for the people involved?

MAX DINER LTD N/S In San Gwakkin Road, Mriehel BKR014, Malta tel +356 21 472 449 fax +356 21 472 450 mobile +356 99 492 078 email info@maxdiner.com

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It is an established fact that you are only as good as your people. We take pride in our team and our aim is to keep developing each individual’s talent. We are offering our team members a unique opportunity whereby each can specialise in their individual fields while at the same time act together as a strong unit to be able to sell our multi-properties. The ambience that we are creating for our people is ideal for their development, not only as sales, marketing or reservations managers, but also as prospective business managers in their own right. That has to be good for them, good for our business, and good for Malta at the same time.

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News From The Malta Chefs Society The Malta Chefs Society (MCS) was set up after an amalgamation of two associations, namely The Malta Cookery and Food Association (MCFA) and The Malta Culinary Association (MCA).

The MCS is a member of WACS (World Association of Chefs Societies) and is therefore recognised as officially representing Malta in international culinary events, and it also plays a very active role in the European Regional Committee. One of the main objectives of the MCS is to bring together cooks and other professionals working, studying, or otherwise interested, in the catering industry, and help them further their knowledge and skills, and to directly contribute towards the improvement of the quality and standards of the tourism industry in Malta and Gozo. The Society organises the bi-annual Cookery and Culinary Arts Championships - Malta Kulinarja - as well as other culinary competitions and seminars, with the aim of giving local cooks and others working in the catering industry, the opportunity to be creative and innovative and to enable them to further develop their knowledge and skills.

Bocuse d’Or

The world’s most prestigious culinary competition The second edition of the Bocuse d’Or Europe was held in Geneva, Switzerland on June 7th and 8th, 2010, as part of the “Gourmet” trade exhibition. It was presided over by prestigious Michelin threestar chef Philippe Rochat and directed by Roland Pierroz, a pioneer of Swiss gastronomy. 20 European chefs participated in order to win not only the European Bocuse title, but also to obtain a ticket for the Bocuse d’Or 2011 final event. Due to the increasing success encountered throughout the world by the Bocuse d’Or, a selection event dedicated to the European continent was created in 2008, the Bocuse d’Or Europe, bringing together the most reputed chefs from this part of the world. The Bocuse d’Or Europe is a major event and a reference for the trade on the old continent. It also aims to welcome new countries to the final of the Bocuse d’Or. This competition is named after

Paul Bocuse, who has been considered the Chef of Master Chefs for the past 40 years. The competition, lasting over 5 hours, consisted in the preparation of two dishes: A Meat Dish: Swiss Veal (1 loin of veal “6 ribs”, approximately 3.5 kg and one or several of the following: boneless calf ’s head / calves feet / veal sweetbreads) and 2 garnishes A Fish Dish: with Sterling white halibut (1 halibut with head; weight between 5 and 6 kg) and 2 garnishes. Each country musters its resources in order to support its candidate with enthusiasm, from the national selection event through to the final of the Bocuse d’Or in Lyons, France. Malta was represented by Kevin Bonello, who hardly needs any introduction in Malta’s culinary circles. Besides being the Executive Chef of one of Malta’s top gourmet restaurants, The ‘de Mondion’ at the Xara Place Hotel, he has experienced several placements at some of Europe’s top Michelin Star restaurants. Throughout his career he has

August 2010

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participated in several culinary championships both in Malta and overseas and can boast of no less than a total, to date, of 70 medals, of which 30 are gold medals. Last November he won the ‘Chef of the Year’ award at the Malta Kulinarja Cookery and Culinary Arts Championships. Kevin was assisted by his brother Adrian and commis Kurt Azzopardi The first 12 placed candidates qualified for the World Finals in Lyons in 2011 where they will compete against candidates from the USA, South America and Asia. Kevin Bonello

These are: Denmark Rasmus Kofoed

placing, as can be seen from the rest of the results below:

Sweden Tommy Myllymäki

Austria Roland Huber

Spain Juan Andrés Rodriguez

Belgium Jeff Beyens

Norway Gunnar Hvarnes

Malta Kevin Bonello The Xara Palace Hotel, Malta

Netherlands Marco Poldervaart Finland Matti Jämsen Switzerland Franck Giovannini United Kingdom Simon Hulstone Iceland Thrainn Freyr Vigfusson Poland Rafal Jelewski Germany Ludwig Heer France Jérôme Jaëglé Malta achieved a creditable 15th

Croatia Nikolina Loncar Estonia Dmitri Rooz Slovakia Martin Korbelic Hungary Kostyál Gábor Italy Alberto Zanoletti

Culinary World Cup 20-24 November 2010

The Culinary World Cup is held in Luxembourg every four years and is considered to be one of the top two international culinary championships, together with the Culinary Olympics,

also held every four years. The event will be held this year between the 20th and 24th of November and Malta will once again be re˜presented by the Malta National Team of Chefs, which is managed by the Malta Chefs Society. This is the third time that Malta is participating in this prestigious event, and the team is practising very intensely under the guidance of Chef Roger Debono and MCS Chairman, Guido Debono. The team consists of the five contestants, three junior back-up chefs, the team coach and a general assistant. On the second day of the championships the team must prepare a Grand Buffet spread over a display table 3 by 2 metres. On the third day they must prepare and serve a gourmet three course meal for 80 covers in four and a half hours, meaning two hours for preparation and two and a half hours for service. During this period they will be judged for their working skills, their method of preparation, teamwork, hygiene, menu composition, and of course, on the finished product which includes presentation, flavour / taste, use of ingredients etc. This is a very high profile and tough competition, but Malta’s past record in this and other international culinary championships provides high hopes of a good result.

August 2010

Tel: 21660546 | 99472878 | 99062969 Emails: info@recowatt.com | justin@recowatt.com

www.recowatt.com

Roger Friggieri – Executive Head Chef, Grand Hotel Excelsior

The Faces Behind the Food In the first of an ongoing series, MHRA takes a look at the Grand Hotel Excelsior. What makes their food operation not only run smoothly but successfully? Innovation, teamwork, flexibility, precise planning and setting new standards are the key ingredients to this grand culinary experience. Zillah Bugeja The story starts with Ivan Mizzi, the Grand Hotel Excelsior’s Director of Food and Beverage. It was Ivan who held this position at the opening of the hotel, having taken over from the original Austrian Executive Chef. From the word go, a Maltese team challenged the big, established operations - unlike them with no outside help to set up operating procedures. No wonder Ivan worked round the clock for six months. Prior to opening, he had joined the hotel as Executive Sous

Chef, and was involved in recruitment from day one, a huge challenge in a place which was labeled as never going to open. He recalls: “Setting up the system in September 2007 was a huge challenge. With 428 rooms we are the second largest hotel in Malta, and it’s no secret that very few were rooting for our success. We’ve since proved our detractors wrong. From the start, we set everything up from scratch, without the aid of a foreign task force or help from a

August 2010

increased the volume from local patrons. As with the theme nights, we have varied the product from what is currently on the market by having up to 9 cooking stations, with live sushi, tandoori, shawarma and more. There can even be up to 80 antipasti; so all in all it’s a feast for food lovers.” From Sunday lunches, the Excelsior started getting enquiries for weddings. They did six during the first year and it is anticipated that in 2011 they will be hosting one a week. At the moment the hotel holds three to four showrounds a day. The banqueting side of F&B is a huge operation, which can involve 1,000 covers a day, over and above the regular operation. Its particular challenges involve quick changeovers from one event to the next, such as a conference running till 3pm and a gala banquet starting at 7pm in the same room. In December 2009 alone, staff parties amounted to 14,000 covers, generating sales of €800,000. Ivan Mizzi – Director of Food and Beverage, Grand Hotel Excelsior

head office. The Excelsior puts great emphasis on food and beverage operations and has been successful in growing its revenues thanks to local expertise, hard work, dedication, leadership and execution.” In early 2009 Ivan Mizzi took an unusual leap – from the kitchen to Director of Food and Beverage. Ivan was now ideally situated to bring about the synchronisation of two traditionally rival sections: kitchen and service. His role was taken up by Executive Chef Roger Friggieri. “My move to Director of Food and Beverage was an opportunity to cover the whole spectrum and thereby ensure that the food experience is the best it can be. I wanted to establish a good global teamwork. I understand that the kitchen wants to create a good product at whatever cost and chefs want to make a name for themselves. But I also have sales acu-

men and don’t let conflicts start between service and operation. I am that link. After all, a meal is a whole experience: the food is only 40%, the service is 30%, and ambience makes up the rest.” Amid the diversity of the Excelsior’s food and beverage operations, the hotel’s forte is purported to be the buffets, themed differently every night of the week, with a menu that changes every week. “It was the one thing that originally established us as offering a different product. We went all out by introducing live cooking stations, with foreign speciality chefs being brought in together with the necessary specialised equipment.” From theme nights the next step was Sunday lunch, a year into operations. This started with a bang and is still going strong, sometimes touching 400 covers and being fully booked two weeks ahead. “Again, we offer a completely different product to our competitors and have

The buffet table

August 2010

Tiki Grill at night

Other Outlets The Harbour View bar which operates 24/7 has introduced its own innovations: the packaging of delicacies and signature coffees. Bar manager Paul Cassar – synonymous with cocktails – has created three new signature cappuccinos that incorporate desserts within a coffee. “They are innovative, taste great and are exactly in line with what we do.”

Gala dinner in the Ballroom

August 2010

A regular local clientele frequents the Harbour View Bar for afternoon teas in winter that are served buffet-style. Currently being discussed is the introduction of the classic ‘Savoy-style’ afternoon tea, a situation which perfectly illustrates the way the Excelsior Food and Beverage works. “We have to carry out a sensitivity analysis and look at profitability. Everything has to be done the right way and

have the proper price tag. I would never allow an inferior product to save money. At the same time, all outlets must be profitable.” At breakfast, the hotel can accommodate up to 900 persons in two outlets, 700 seated at one go. 95% of guests have breakfast, while only up to 3% take it in their room. Other hotels have themed restaurants but the Excelsior does it the other way round: with themed buffets every night and international cuisine constantly available on the à la carte menu at Admiral’s Landing. “Being in the accommodation industry, we focus on the needs of the in-house guest first.” As for restaurants, in winter either one or two are operated depending on occupancy. In summer operations are bigger. By day, drinks and light snacks are served at the Tiki Bar. The Tiki Grill is a relatively new outlet whose story is symptomatic of the planning that has supported the hotel’s growth. Originally, the hotel did not have a water’s edge outlet but it was recognised that its position was not being exploited. Snacks were served

at the yacht club in Pjazza Marina and the concept of Tiki Grill emerged from these beginnings. Ivan explains how a task force was created to set up the Tiki Grill which today offers a three-course meal to 50 covers. “Nothing is easy to set up. You start months ahead with the concept, draw up the dynamics of it, then involve marketing, design, branding and positioning in two strands: for the in-house guests and our local clientele. The support departments are purchasing, marketing, maintenance, security, IT, accounts and health and safety. Then there is the kitchen, creating standard operating procedures for service, and stewarding. Management is an integrated part of the operations. Someone from F&B oversees everything to see that targets are met. But if it doesn’t operate on its own, our job isn’t done well. Only once we are happy with the product do we introduce it to guests. The guests are never test subjects.”

The Human Element Any investigation into F&B cannot be complete without a look at the human element. Operations Manager of Food and Beverage Bradley Dingli feels that the young and dynamic team is one of the hotel’s greatest assets. From a complement of 180 staff (120 of them fulltimers), the average age of management is 32, making it a really young team. At 50, bar manager Paul Cassar is one of the oldest employees. According to Bradley Dingli: “The right attitude, personality and energy are paramount. Experience is a plus, skills can be taught, but anyone with a negative attitude is let go. “We provide an excellent working environment, witnessed by the fact that only three chefs have left in three years. It is a give and take situation. Team coaches provide on-the-job training within each

department and training manuals provide a visual reference at all times to how everything should be carried out, from the layout of products in a mini bar to table settings. We leave no stone unturned in our quest to provide quality service. Staff are also involved in results and are featured in adverts as the faces behind the food.” Bradley Dingli’s team takes care of coordinating the day-to-day operations, while Ivan oversees planning and product development. “The most important part of the operation is delivering the product, the rest is the guest’s perception, and that’s where Ivan comes in. We’re always there, we can see and react in real time, overseeing the product closely.” Ivan Mizzi: “I can’t be an integrated part of the operation because then I would be immune to it – the temptation would be to improve the work environment by making it easier, rather than prioritising the guest experience. I use the ‘helicopter’ technique, observing and sampling the product. This helps me to see what the guest sees and have the same experience. We want it right and we want to improve over time – the guest expects this.”

Dining on the Bastion Terrace

August 2010

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The Bottom Line Ivan Mizzi explains that F&B is run as an individual business unit and it is not part of rooms revenue. F&B accounts for 50% of the whole operation, running at 10-20% profitability, while weddings can average more. The hotel runs on 28% food costs, 20% bed costs, 35-40% payroll (which fluctuates) and 10% for marketing. Food is 8% of total revenue. Bradley Dingli asserts, “We either do something profitably or not at all. There is never a compromise on price – this would be a compromise on quality of service, which we are not willing to do. An added strength is that staff are flexible, they are capable of working in all areas, which allows us to expand and contract the operation according to potential. “The bottom line is that we run a quality product which is achieved by giving people more than they expect. We started with zero and are determined to be the best. In a shrinking market we experienced 30% growth and are forecasting the same for 2011.”

Quick Facts: Grand Hotel Excelsior F&B Who decides on menus? The Executive Chef designs the menus which are then endorsed by the Director of Food and Beverage and the General Manager. Who decides on food ordering? Again, the Executive Chef makes food orders and the Procurement and Logistics Department proceeds with the ordering. How much product reaches the hotel per annum? More than €2 million worth of food and beverage product reaches the hotel every year. How much is consumed in a typical week peak season? About €40,000 worth of food and beverages. On a typical day, how many bread rolls, kilos of tomatoes (or other), litres of milk, kilos of coffee are used? In summer: an average of 1,000 bread rolls, 60 litres of milk, 30 kilos tomatoes, 6 kilos coffee. How many glasses does the hotel use in a typical day high season? We can serve up to 3,000 drinks on any given day. This fluctuates significantly from day to day. How are allergies and special requests catered for? All allergies and specific dietary requirements are catered for on a personal level. How much Maltese influence goes into the preparation of dishes? We try to push forward our Maltese product as much as possible. Do VIPs have special food requests? Practically always. When natural crises hit (like the ash cloud), does it affect imported food? Not really. Suppliers are very efficient and very reliable, although I am pretty sure suppliers had to face procurement problems. What amount of garbage is collected daily? Is any of it recycled? Garbage is collected on a daily basis and most of it is recycled, however the amount of garbage generated fluctuates significantly with operational needs. How do you cope with shortage of chefs due to illness and vacation leave? We have a strong brigade of food and beverage employees. With diligent planning you can plan vacation leave with minimal repercussions and having a strong database of part timers certainly alleviates the sick leave issue. What training is given? Training is given for the first two weeks of employment. Who takes care of table linen? GHE has in-house laundry facilities which takes care of our linen.

August 2010

The Revision of the Pregnant Workers’ Directive Release of MBB’s Impact Assessment and the current status of the EU legislative process Omar Cutajar The Malta Business Bureau has published its impact assessment report on the current EU legislative proposals dealing with the extension of maternity leave and the introduction of paternity leave. The impact assessment, which is the first in a series of other impact assessment studies that the MBB will be carrying out in the forthcoming months on pipeline EU acquis, discerns the quantifiable impact that the revision of Council Directive 92/85/EEC, known as the pregnancy workers directive, would have on the Maltese economy. In short, the assessment study discerns that the direct cost in terms of lost output on the local economy

would reach around €12 million. The findings of the impact assessment clearly show that such a cost is a disproportionate burden. The cost of extending maternity leave by six weeks and introducing a two-week-long, fully-paid paternity leave can be ill-afforded by private business and the Maltese economy due not just to the sensitive economic juncture in which our businesses have to operate, but also as a direct result of the economic slowdown generated by the international financial crisis. Critically, the estimated costs of the proposed EU legislative measures assume greater significance when due account is taken of the pre-

dominant presence of micro and small businesses, effectively constituting both the backbone and the flesh of the local private sector. The report, entitled ‘Estimation of the costs to the Maltese economy of implementing EU legislative proposals related to maternity and paternity leave’ was presented to Parliamentary Secretary Chris Said during a meeting held on the 15th June, where the MBB delegation led by President John Huber called upon the authorities to take into due consideration the findings of the report whenever the Maltese Government takes part in EU technical and political working groups’ meetings entrusted with

Impact Assessment Report on Maternity/Paternity Leave • • • • • • • • • • • • • • •

The annual combined burden of the proposals on extending maternity leave and introducing paternity leave on the Maltese economy would amount to €12 million. An increase in the weeks granted in leave will bring no corresponding significant additional benefits to society and the economy. There are direct costs linked to the extension of maternity leave on the Maltese economy (lower productivity, reduced demand for female employment, wage differentials etc.). Direct loss of output - furthermore output loss by micro enterprises could have more elements which are not avoidable such as invaluable skills and expertise. Such variables might turn out to be permanent. The total costs to the economy would be borne from: - loss of wages and profits to the enterprises - losses to Government revenue, and hence to the entire economy The burden on Malta’s economy and competitiveness could be very damaging to local businesses. Increasing the maternity leave from 14 to 20 weeks would potentially cost the Maltese economy €7.5 million, equivalent to 0.18% of GDP. The cost to private business would amount to €5.3 million, equivalent to 0.14% of private sector GDP. Two weeks of paternity leave would cost the economy €4.8 million, equivalent to 0.12% of GDP. The cost for private business would be €3.7 million in a year, equivalent to 0.1% of GDP. In total, these measures would dent Malta’s GDP by 0.29% and reduce the value added of private business by 0.25%. These costs to the Maltese economy will be especially relevant given the predominance of small micro enterprises (over 70% of employment in the private sector). Around 40% of private sector jobs have a pronounced dependence on small and micro enterprises and on female employees. The proposed extension of maternity leave could also reduce the female employment rate as well as risk fuelling wage discrepancies. There are a number of alternative policy approaches to achieve the objective such as improvement in the availability and accessibility of support structures (childcare & nurseries, flexitime arrangements, home working etc.).

the discussion of the revision of the pregnancy workers’ directive. The MBB also submitted copies of the report to the Maltese MEPs, soliciting their help in distributing a summary of its detailed findings to their colleagues in their respective political groups as well as within the secretariat of the European Parliament. In the meantime, the MBB is monitoring developments in relation to the co-decision process whereby the Council of Ministers and the European Parliament are entrusted on an equal footing with the legislative finalisation of the draft legislation. Following the postponement of the vote in plenary of the Estrela Report, carrying several substantive amendments to the scope of the original Commission proposals, it was decided

August 2010

that an impact assessment would be commissioned by the European Parliament and carried out by an external and independent consultancy. The Danish consultancy agency, Ramboll Consulting, was selected and it carried out a preliminary impact assessment which was presented to the EP Secretariat in mid-June. The report submitted by Ramboll Consulting was rejected on the basis that it did not address in an adequate and comprehensive manner the cost elements, direct and indirect, linked to the mandatory extension of maternity leave. A new version of the impact assessment is now expected by the beginning of August. The findings of the final report will then be complemented by a conference of experts that should take place in September, the format of which has

not yet been publicly announced by the EP. Considering this timeframe, it is now not expected that a vote on the Estrela Report will be taken in plenary before October, this being the most optimistic scenario. For ease of reading, the MBB is reproducing the main findings of the impact assessment in the adjacent table format. A full copy of the report can be accessed on the MBB portal www.mbb.org.mt Omar Cutajar is the MBB’s Permanent Delegate in Brussels

Spa Solutions A new spa offering innovative treatments is the latest in an ongoing upgrade of facilities at the Sunny Coast Resort Club in Qawra. Zillah Bugeja writes about the rejuvenation of this already youthful popular resort and how the spa hopes to bring a unique mode of relaxation and fulfillment to the community. The upgrade of the spa and beauty facilities at the Sunny Coast Resort Club is the most recent in the ongoing refurbishment of all the resort’s facilities which started three years ago. What part does the spa play in the overall product? General Manager David Jaccarini: “It has a crucial role because we aim to offer a complete experience for guests, year-round. We have always had a beauty therapy centre on a small scale, but now this has been improved to be able to offer an even wider complement of therapies. The new spa, Soul Solutions Holis-

August 2010

tic Health Spa and Salon, aims to be the premier spa and salon in the Qawra and St. Paul’s Bay areas.” At Soul Solutions services are run by Tracy Smith, a Holistic therapist from Ireland with international experience and training whose team of therapists is, intentionally, also from Ireland. How does Tracy intend to make Soul Solutions different from its competitors? “Firstly by offering a staff of practitioners who are not only certified in their professions, but who will be trained in understanding the dynamics of individual energy systems so as to maximise

RESORT CLUB

the connection to their client and more easily meet their needs. I’ve put together an Irish team because there is a natural affinity between the Maltese and the Irish. “We will tailor the client’s experience based on initial consultation information, as well as feedback during the treatments, to ensure the client’s comfort and satisfaction, and to increase repeat business. An important facet of the spa is that every procedure will be explained in detail so that the client will be able to relax completely. “We are mindful of the overall experience – using only the finest

The Sunny Coast Resort Club enjoys a beautiful location. The outdoor pool area enjoys an idyllic view of open sea and the coastal garigue environment

and, where possible, organic ingredients to enhance every treatment. Special lighting, music, décor and textiles are used throughout the spa to complete the comfortable, plush environment and again enhance the client’s overall spa experience. “Our aim is to offer the best pricing and even 50% discounts for referrals. I will keep two-hour slots open, even for a one-hour treatment, so that the client will never feel rushed. After all, we are here to heal.” Is Soul Solutions offering any innovative treatments? Indeed: the Sunny Coast will have the only spa in the St Paul’s Bay area that offers a complete range of body, beauty, hair, nails and energy works, and the only one on the island to offer the latest pain-free techniques for therapeutic deep tissue and sports massage that have emerged from America. Tracy: “Many athletes, especially men, shy away from massage because of pain due to an injury. These new techniques, carried out by Barbara Murphy, won’t inflict any pain during the healing process. “We are all out to do things differently to other spas. Another interesting therapy is massage for children, which is popular in other European countries, where it is used to relieve inner tension that normally isn’t dealt with till later in life.

“When clients have a facial here, their face will look super, not red and sore. Our product lines are also exclusive. We’ll be using Yon-Ka skin care products, a brand which is committed to botanical and specifically aromatherapeutic treatments. We also have another exclusive range, the more reasonably priced Forever Living, which is based 100% on aloe vera. “Our value proposition is that we will bring a unique mode of relaxation and fulfillment to the community. When people are relaxed, comfortable, and happy, they have the ability to work harder, concentrate better, feel physically,

“From the name to the ambience of the salon, Soul Solutions aims to distinguish itself as a completely trustworthy and soothing setting where customers can enjoy being pampered and escape the stress of their lives.”

August 2010

emotionally, and mentally balanced, and put that happiness back into their homes, workplaces, and community. Simply put, our value proposition is that we help our community become a better place to live and work.” As owner, Tracy has done extensive market research and visited some of the best spas in the world to offer an upscale, ultra-amenity, spa experience. “Once a client experiences the luxurious, high-end level of personalised care that we offer, we are confident that we will have a return clientele.” Soul Solutions will be open from 9am to 9pm, seven days a week, with the added flexibility of appointments at other times to enable busy locals to fit in treatments around their work day. It will also offer an on-call list of therapists available to visit residents or other corporate businesses. The spa will have an entrance at street level in addition to that from the lido.

Ongoing Rejuvenation The first phase of the Sunny Coast Resort Club refurbishment involved a revamp of the outdoor pool area and a facelift to the façade. Outdoor jacuzzis and a waterfall today complement the

outdoor swimming pool and children’s splash pool. The revamped Sunny Coast logo is intended to reflect the ‘forever young’ spirit which has forever characterised the resort. The garden area outside the hotel has also undergone works to ensure an always-improving environment for guests. Chic wicker furniture nestles under the trees and along winding pathways, providing a relaxing ambience, whether for afternoon drinks or a glass of wine in the evenings. The second phase of refurbishment and upgrading will include the refurbishment of the indoor pool area and the beauty, hair and nail salon that is due to open in 2011. Works at the new leisure centre have been carried out in record time. The Sunny Coast is a long-time customer of Krea which is a member of the Vivendo Group. Krea had previously provided for the refurbishment of the Sunny Coast apartments, including parquet, lighting, solid wood kitchenettes complete with dining tables and chairs, sofa beds, paintings, seating furniture for the bar area, and other finishings. The high pressure laminate (a Pantenverwag product) for the showers, doors and partitions for the WC boxes of the parlour area were provided by Dex, while Quadra

provided the doors for the treatment rooms. Every year the Sunny Coast offers an open day to allow a taste of what days at the Sunny Coast are like. This has become a must-attend event in May, full of dedicated animation and fun for children, free use of all the hotel’s facilities and a discount offered to those who book their yearly membership, together with a discount at the Leisure Club restaurant and watersports facilities. Other facilities include a squash court, sauna and massage, rocky beach, gym, indoor heated Jacuzzi and an indoor heated pool, restaurant, pizzeria and cafeteria.

“The Sunny Coast was never simply a place to stay or another place to go to. It enjoys regular loyal visitors who know that their holiday can be truly complete, due to the range of activities and facilities offered.”

August 2010

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A D.O.K. Day with Delicata At a recent wine seminar in Gozo, over sixty restaurateurs spent the day with a team of experts from Delicata to learn more about Malta and Gozo’s D.O.K. and I.G.T quality wine systems. The training day was held at the Grand Hotel overlooking Mgarr harbour in Gozo. The aim of the seminar, entitled ‘A D.O.K. day with Delicata’, was to give people who come into contact with the end consumer more details about what procedures are actually taken by Delicata before a bottle of their wine can exhibit a D.O.K. or I.G.T. label. “It is all very well having a wine label with D.O.K. or I.G.T on it, but people need to know what it actually means in relation to the quality of the liquid in the bottle,” said Bill Hermitage, Delicata’s Director of Sales & Marketing. “We have come here to Gozo with a team of professionals who can explain in detail the lengths they go to, every step of the way from the vine to the wine, so that we can guarantee that these quality levels are achieved, bottle after bottle. People need to better understand the stringent quality practices that go into producing a Q.W.P.S.R. (quality wine produced in a specific region) so they can feel confident in recommending it and drinking it,” he said. After an introduction, the first lecture was given by Mr. Dione Caruana who explained in detail the merits of tight controls in the vineyard to guarantee that top notch fruit is grown for Delicata. He spoke about the importance of uniformity, vine and canopy management, vineyard orientation, disease and pest control together with best harvesting procedures. This lecture was followed by a talk

by Dr. Edric Bonello, who went on to explain how the winemaking procedures at Delicata ensure that grapes are turned into quality wine. He also explained the benefits of the new technology installed at Delicata as part of its new €2.1 million investment in a red wine tank farm and the positive effects this has had on the Delicata wines. Mr. Georges Meekers then talked about ‘wine over matter’ explaining how ‘small is beautiful’ and the benefits Delicata’s viticultural and oenological techniques can have when selling and promoting Maltese and Gozitan D.O.K. and I.G.T quality wines. Finally Bill Hermitage took the audience through the extensive range of D.O.K. wines produced by Delicata and their rationale behind each and every brand, which include: Pjazza Regina, whose red wine just won a bronze medal in Bordeaux, Maltese Falcon, Medina, Grand vin de Hauteville, Gran Cavalier and Gozo’s very own Victoria Heights. He then conducted a tutored wine tasting of two white wines and two red wines, comparing the differences between them. The 2009 Pjazza Regina Maltese Islands I.G.T. White (adorned with the newly introduced banderole

that guarantees authenticity) was tasted alongside a 2008 Victoria Heights Chardonnay D.O.K. Gozo which highlighted the difference in age, the subtle use of oak (in the Victoria Heights) and the difference between a single varietal wine and a blend. The two reds were a 2008 Medina Sangiovese (100%) with no oak and a 2008 Gran Cavalier Syrah Malta D.O.K. Superior that has been matured in French oak barrels for nine months. The D.O.K. day with Delicata was concluded with a four-course food & wine appreciation lunch in the Grand Hotel main restaurant, where a further 7 wines were served. Two white wines accompanied the selection of antipasti, two rosé wines accompanied two pasta dishes, two red wines accompanied a buffet of red meat and poultry dishes and a sweet white wine accompanied a selection of desserts. Guests were encouraged to try both wines with each course to see for themselves which wine went best with each dish. This exercise not only demonstrated the importance of recommending or serving ‘the right wine with the right food’ but also highlighted the diversity of flavours and styles of wine available in the Delicata D.O.K. and I.G.T. range of quality Maltese and Gozitan wines.

August 2010

Behind the Scenes of a Production What happens behind the scenes to make an advert or a corporate video a professional one? Studio 7 implements a step-by step strategy during which a professional team follows your request. The budgets of a production will vary according to the production itself; however quality assurance is necessary in every production to relay the message to the end receiver. Studio 7 can weave wonders, but nobody knows the end receiver as much as the client does. So the production process starts by Studio 7 listening to what the client has to say – a lot of questions are asked, then the fun kicks in. Brains are racked, sleepless nights follow, the product is dreamt about, until a spark sets fire to creativity because an innovative concept is one of the key steps to a good production. Studio 7’s strength lies in its crew as well as a strong knowl-

edge of cutting-edge technology and in-house studio space. Clients are offered more than just good ideas for their adverts or corporate videos. They are given the facilities to achieve the advert desired. Studio 7’s fully-fledged equipped studios feature green screen as well as infinity, studio lights, special HMI lights and audio facilities. Moreover, productions can be enhanced with the use of a Super Jimmy Jib Camera Crane to create breath-taking shots. Studio 7 is the only production house on the island which can offer HDCam quality footage, offering proof that real HD quality is better than real life!! Studio 7 is also equipped with SD and HD post-production suites where the elements of audio and visuals are weaved into a unique creation. To complement advert production, the company also offers the production of event videos

and corporate presentations. Never change a winning formula said a wise old man... Studio 7 follows its clients step-by-step to ensure the best possible outcome for their production. A very long list of satisfied clients can vouch for this.

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Hilton Malta 10th Anniversary In its first decade, Hilton Malta has risen to expectations. Its General Manager, Clement Hassid, discusses the trends, developments and attitudes that have contributed to its success. Interview by Zillah Bugeja When did Hilton Malta establish itself as Malta’s premier hotel? At the risk of sounding pretentious, this happened the moment we opened our doors. The new hotel created a lot of expectations. The property itself was avant-garde in its style and footprint, therefore it ‘wowed’ the local scenery and established itself as the premier hotel.

owning company which is understandable, flexible and very much product- and quality-minded. This is complemented by the obvious the product, the team, the location and sensible strategies. We are the only hotel to have two Executive Lounges located on the same floor -one is recreational, the other is a business lounge. This is a USP for us.

What are Hilton Malta’s major strengths? We are first of all a brand, and we work hand in hand with the

Which key trends and developments have shaped the hotel’s operations to date? As with any hotel, Hilton Malta

represents the place and the people. Hilton Malta cannot succeed unless the island is a success. Yes, we can do a little more or a little worse than competitors but even with all our magnitude, we cannot replace governments. We create the added value, but success is a leverage given by the island. Malta’s popularity in the UK, German and Italian markets, to some extent, puts Malta in a comfort zone that needs to be addressed. But its ability to host international conferences is key to

August 2010

its growth and development in the right direction. The hotel has undergone extensions to accommodate market changes. In 2003 the Conference Centre was built as a response to the demand from the MICE segment. This, in turn, necessitated the enlargement of our room inventory by 30% through an additional 110 rooms, which were launched in April 2008. Merkanti Beach Club was enlarged threefold in 2007, bringing the total pool complement within the hotel to five. The Family Suites/Studio Apartments opened in January 2010 to cater for longstay executives. All these changes and additions contributed to make the hotel what it is today. What do you see as the country’s major challenges in the tourism sector? Accessibility is the major issue. We need new routes, more low-cost carriers, higher visibility with focused adverts, as well as diversification. As I said earlier, we have created our own comfort zone because the UK, German and Italian markets have put us to sleep. Once the Pound Sterling went down we had to wake up and head for alternative markets. Russia, the US and to some extend Nordic countries are missing in Malta and should be pursued. I have recently expressed my concern vis à vis a problem with our national airline to Dr de Marco. It is competing very effectively with low-cost airlines in the low season, however, when there is demand from the conference sector, also in the low season, prices go up, which then makes the destination unaffordable. When I say accessibility, I also take visa restrictions into account, which at times create some hurdles.

Mr. Clement Hassid - General Manager, Hilton Malta

reasonably well. We have maintained a constant level of occupancy that has not been impacted at all, neither by the changes in the marketplace, nor by the extension that was built in our own hotel. What are the changing tourist preferences that are currently affecting the hotel? The past year-and-a-half has been instrumental in emphasising the disappearance of the traditional

tourist. The tourist is metamorphosing into a more savvy traveller, one who does more research before booking, who is not dependent on a third party, does not necessarily buy package holidays and knows what he wants. He does not take just one holiday a year but is now in a position to split holidays into two or three shorter trips. Lead time is becoming shorter and shorter. He will go for the best price and product, and by saying ‘best price’ I

Could you give us figures to illustrate the hotel’s growth over the decade? Without quoting statistics, I can say that we are well established in the marketplace and are doing

August 2010

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mean the right price, not necessarily the cheapest option. You have said that in many ways, the hotel is a miniature reflection of society. Would you comment on any changes you have witnessed? As a society we have become more conscious of sustainability than we were a few years ago. Many businesses are truly attempting to take steps to deal with the challenges that sustainability creates. In many ways, Hilton Malta is a reflection of Malta as we both preach tolerance, pluralism and diversity and we both agree to disagree with major stakeholders and still work side by side in harmony.

actively building and contributing to a sustainable future. As part of Hilton Worldwide, we believe that this is our responsibility, tenfold more than other people. I felt very good when receiving the award, not just for the award, but for the tangible result we have had in expressing this responsibility within a limited time. It is very gratifying to be the first eco-hotel in Malta and actually the first within the portfo-

lio of Hilton properties in Europe. There are of course other awards that are very important, such as Trip Advisor Awards and culinary and social awards. They give recognition and consolidate and encourage us to carry out these endeavours. There is not much you can do unless you have a platform of team members who are co-operative and understand the importance of what we are doing.

Which industry awards are the most important for the hotel? The Eco Award, for starters. From what used to be empty phrases, it is a tangible reality that we chose to tackle. It implicates and augments the fact that we are conscious of our social and environmental responsibilities and are

August 2010

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Are there any awards that Hilton Malta and its team are aiming to achieve? This year we were one of the finalists of the Best Property and Conference Facility within the Meetings and Incentive Travel Industry Award. We were up against top hotels in top locations such as Monaco, Cannes, Turkey and Monte Carlo. We would very much like to win this award; our team members deserve this recognition and Malta would win as a result too. It might sound bombastic, but even the Wall of China was built one stone at a time. We will try again next year. If you could forecast Hilton Malta’s next ten years, what would you hope to see and what do you predict will happen?

We are implementing the rejuvenation of our Food and Beverage Operations. Hilton Malta is a true market leader and Executive Chef Joe Vella is second to none. The problem with being a market leader is that you have to fulfil expectations by being innovative. Our responsibility to our customers is not only to give them something good, but also not to become complacent and to be creative. We have to exceed even our own expectations. For this purpose, at the time of this interview, we have an expert putting together a concept which will be relevant to all our outlets, apart from Blue Elephant. The concept will be designed by 2011, after which it will have to be approved by the owning company and the brand. The changes will be implemented in an outlet at a time.

I do not believe in predictions but what I will say is that all being equal, Malta is moving in the right direction. Developing the MICE segment is essential to the success of the island. We need to develop new markets and I am quite confident people will look into vacationing in Malta. The people of Malta are a rarity in today’s world. This combination of friendly, quite open, basically honest people, added together with a safe destination, cannot be found everywhere. This is not a beach destination. It is a combination of sun and history. It is a perfect island where you can switch off and have a week’s break at a very affordable price. Hilton Malta was, is and will remain the perfect destination to cater for every type of visit. We plan to be that still even in 10 years’ time, and another 10 after that…

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The Team Members We’ve asked the Hilton Malta staff the following questions: 1. 2. 3. 4.

What has been the highlight of your time at Hilton Malta? Which team building activity was the most effective? What do you think is the secret of the hotel’s success? What is Hilton Malta like as an employer?

Here’s what they answered....

Shawn Muscat Front office manager

1. Attending Pro-Active Leadership in Istanbul and getting promoted to the position of Front Office Manager. 2. One particular team build was very effective as it highlighted various attributes about each manager and how these attributes can come in handy in our daily routine. 3. Making it a point that guests’ needs are exceeded through various programmes such as Journey Ambassador and the hospitality culture instilled in every team member working for Hilton Malta. Whatever we do, the objective is always to achieve an outstanding result. 4. It is unmatched for investment in team member development, training facilities and management professional knowledge.

Robert Cini

Front Office Supervisor 1. I’ve been here 9 years. I have had the opportunity to change roles and experience different aspects. I look forward to future challenges. Being Team Member of the Month three times and having guests asking for me directly makes me proud. 2. Being away from work unites the team and helps you get to know more about the team members whom you work with for hours on end. The activity I like most is when a group has to come up with ideas or solutions. Such activities highlight leadership skills, the maturity of the team member and the responsibility of taking a decision when possibly a better solution could have been made. 3. Hilton Malta has staff whom guests look to come back for. Besides the location, the service, recognition and hospitality are rare to find. 4. It is very good employer.

Fabien Vella

Assistant Director of Sales

1. Having been given the opportunity to work in different areas such as front office, reservations and revenue, plus various areas of the sales department. Both in the past, and at present, meeting and working with experienced people from the field here at the Hilton Malta has taught me most of what I know today in the hospitality sector. My highlight was, apart from my initial role here at the Hilton, having to constantly move on to a new role, which I had to learn from scratch! 2. The one which balances our professional targets as a team, and lets us spend time together to identify the person behind the professional we know and meet every day at work - the best so far have always involved an overnight stay in Gozo.

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3. As you said, itâ&#x20AC;&#x2122;s a secret so I cannot comment! The secret is a simple one - having everybody on board committed to the same cause - maximising revenue, saving costs and offering superior quality and service. We are in the service industry, so it is vital that all members contribute to our success. One break in the chain, and we can lose all that we have done with a client. As a hotel management team, we train the team, and recognise and applaud this contribution from all levels of our team. 4. Hilton Malta has always respected and recognised its employees in a fair and balanced manner. All members are given the opportunity to grow within the team, and this benefits the individual in career progression, while the hotel keeps its most talented and highly trained workforce for longer than the industry average.

Melanie Faure

Assistant Marketing Manager 1. It was definitely the pre-opening and opening stages of the hotel and the promotion to my current position as Assistant Marketing Manager. 2. The Management Retreat which we held last December during which we discussed our strategy for the future and also enjoyed our evening together 3. What do you think is the secret of the hotelâ&#x20AC;&#x2122;s success? Our great product, team, service

and consistency in what we do 4. Hilton Malta is a fair employer.

Mario Morana Assistant Engineer

1. I was instrumental in Hilton Malta being awarded the EU Eco Label, becoming the first eco hotel on the island and also the first of the European Hiltons 2. A team member forum with quizzes and a summer theme. 3. Enthusiasm, commitment, and teamwork towards a common goal i.e. guest satisfaction. 4. Dynamic, challenging, great.

Gordon Spiteri

David Spiteri

Banqueting Manager 1. Being promoted to bars manager at the age of 22 was of a huge personal success for me, coupled with a lot of responsibility. 2. Spending four days in France with the bar team at the Chateaux de Martell in Cognac, after winning a Hilton international competition. 3. Definitely the bond between the team - actually you can feel that our hotel is not split into departments but we are one whole big department! 4. Being young, it is the best employer you can wish for! Hilton invests a lot in young potentials to transform them into professionals, both on the job and off.

Senior Housekeeping Supervisor 1. When I started working as a houseman and step by step was promoted to senior supervisor. 2. Last March I had the opportunity to organise a team build for the Housekeeping Department. We left from the Hilton hotel to Golden Sands on an open bus and then had a BBQ and games on the sand. We had fantastic feedback from all the team members about the day. 3. Having an effective training programme in place to ensure that every team member is focused on delivering a quality service. 4. Hilton Malta provides team members with the opportunity to learn, grow and develop further in oneâ&#x20AC;&#x2122;s career.

Annika Formosa

Director of Human Resources

1. Every day at the Hilton Malta is a highlight. We have enough fun and exciting stories to write

a best seller :) 2. Working on an intensive assignment very closely with the rest of the executive team. We spent days and nights for a whole month working together to deliver this project, so we definitely had no choice but to bond. 3. Its people. We have a fantastic team who are passionate and proud of our brand, our product and what we deliver to guests. 4. Well I guess Iâ&#x20AC;&#x2122;m a bit biased in view of my role. I believe that we are fair, we develop people and provide them with opportunities to grow. We also provide a fun and exciting environment. On the other hand, we are quite demanding and expect nothing but the best.

Ray Mizzi

Junior Assistant Engineer 1. The highlight was when I was called back to Hilton Malta. I was the first TM to be reinstated in the pre-opening of the hotel. 2. When we went to Comino. We played games, swam, ate and laughed together. It was a great experience. 3. The secret of the hotel is consistency in high level service, by making the guest experience a special holiday and return to our property again. We keep our property in the best condition possible to offer a great package. 4. I have been working for Hilton Malta for 35 years. The company has always invested in training, developed TMs skills and secured TMs jobs. My

long experience with Hilton Malta is witness of the qualities of my employer.

Joanna Bartolo

Human Resources Executive 1. I have been employed with Hilton Malta for six years and to be honest I cannot identify just one highlight. I really enjoy my work and although we face challenges, this job gives me satisfaction. 2. When we had a complete change within the HR Department and we managed to build a good HR team, even though we had three new team members. 3. We always aim to be the best hotel on the island and in Europe. The property is fantastic but I think the most important thing is the teamwork we have across the departments and I am proud to be part of this wonderful team. 4. Hilton Malta gives team members the opportunity to develop themselves, through training and cross exposure within other departments. I personally recommend Hilton Malta as one of the best employers on the island.

Anthony Scicluna Finance Department

1. Iâ&#x20AC;&#x2122;ve had more than one highlight, among them the three months I spent working at the Cavalieri Hilton in Rome, and attending an F&B course in Basle Hilton Switzerland. This experience of working abroad was a stepping stone in my career, enabling me to mature and gain more experience 2. One in Gozo and another in the north of Malta: apart than being fun, everyone learned how to be more organised and how to help each other and most of all to work as a team. 4. I always feel honoured and grateful to be part of Hilton Malta, and to have spent most of my working life within this company. Although there have been ups and downs, that is a part of life. This experience has given me and my family satisfaction, security and the opportunity to advance in my career.

Simon Griscti

Senior Finance Assistant The highlight of my time was joining Hilton Malta in July 2002, and I am proud to say that I work for Hilton, because Hilton invests in me by providing training in everything to do with hospitality and also providing team building activities to get all the team members to be creative and work together as a team, which is the secret of our success.

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Sunny Side Up Fondly referred to as the ‘egg man’ at the breakfast station, Hilton Malta chef Stuart Psaila recently won the MTA STAR Hotel Worker of the Year Award. This award is staff-driven aimed specifically at exemplary workers within the hotel sector who excel both in the way they perform their duties and their general attitude towards work. He’s patriotic, he’d like to be Malta’s answer to Gary Rhodes and thoroughly enjoys his culinary exploits.

What was your reaction to the win? My name was the last to be called out during the award ceremony at the Phoenicia, I hadn’t allowed myself to get my hopes up, so I was surprised. I actually had three conflicting emotions: I was delighted that my work was appreciated, because breakfast is very much the poor relation in the kitchen hierarchy. Then: horror, because once it is official and one sets the benchmark, then all eyes are on you (or on this case on me); and thirdly I am conscious of not being anywhere near the potential of either myself, my brigade or the property I have the pleasure of working in especially as the expectations from our customers are so high. Could you say what the win has meant to you personally and professionally? It has meant a lot both professionally and personally. How, I hear you ask? Anyone who is not in catering looks at people like me as if we are mad: funny hours, no weekends or public holidays, we arrive at work earlier than we should, volunteer to stay late, no we do not always get paid for that, we arrive home and we are thinking of menus or planning the next day’s order of work. Sometimes it is only after I arrive home that solutions to is-

sues occur to me. A personal life is not easy because there is not much room for one and an award like this is something to show the family what it is that I do. It is often difficult to explain. Professionally, I work with some of the best award-winning chefs in the world and most of the chefs I was at college with are now executive chefs, own their own business or basically have done very well for themselves, I fry eggs every morning... My colleagues are frying corn fed chickens and grilling Black Aberdeen Angus beef regularly on TV, so I suppose that I am normally green with envy. Judge me if you dare... How would you feel? So yes, the award means the world to me.

What do you think contributed to this win - how did you acquire the right kind of attitude toward guests that firstly got you nominated Team Member of the Month and then this national award? My upbringing: my parents moved back to Malta when I was three and I always remember my first impressions of the island and its people. Foreigners were always spoken to and adopted if possible, proudly coerced into visiting the family home, introduced to friends and neighbours, force -fed huge amounts of food, taken to see obscure historical monuments with obligatory regular stops for beer and lethal home made wine. Believe it or not, friends for life were made this way. (Well they are

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still coming back anyway). This is the Malta I love, (and has me pulling my hair out) that I proudly represent every morning. Also, as I can see Malta though the eyes of foreigners, I can neutralise problems before they start, for instance tactfully suggesting they have the correct change before they board a bus on their first day. Do you wear the gold pin to work? I did for the first week. (Head Chef made me). I don’t any longer because it is not safe when I am dealing with huge quantities of food. It can easily fall off. According to Trip Advisor comments, you are fondly referred to as ‘the egg man’. Is this something you do every day or is their ever a change in service? It is something that I do every day now, because I am something of a victim of my own success. However, the breakfast service is only 30 or 40% of my working day. I usually set up the entire breakfast displays, send out all the food, quality control it all before we open, bring up all the fruit and vegetables from the main fridges to be made daily as well as the dairy produce, not forgetting the all-important eggs. After service I prepare the executive breakfast for the next day. I usually make the salad dressings and the more “complicated” salads as well when required. It sounds more complicated than it is really, but of a summer

we can be talking well over 900 covers generally and around 1000 eggs cooked only on the omelette station in July or August. What do you love about your job? The people I meet and work with. The purpose of cooking (other than keeping body and soul together) is to make people happy. I remember my first day at the Hilton; my Head Chef looked me up and down, obviously he had reservations. He said, ‘Stuart if you keep my customers happy they will keep my boss happy, he will keep me happy and I will keep you happy.’ I didn’t bother asking about plan B. This was over ten years ago, on the whole it has worked out pretty well really. Is there any particular kind of food preparation that you would like to continue excelling in? My main job isn’t food preparation but presentation, service, the realisation of people’s expectations and preconceptions and communicating this to my Head Chef and his sous chefs so they can adapt to any contingency that may arise. We pull off loads of culinary exploits that give me many a good story to tell, but what always interests me are the opportunities I miss. Why? I am a good communicator but conversely my biggest mistakes always come down to lack of communication. This is where I would like to improve. If you prefer a

more simple answer: I have always loved banqueting and I dream of recreating the banqueting hall at Hogwarts of Harry Potter fame for a children’s party. Maltese food is also an untapped opportunity here in Malta, most people seem to think that it begins and stops at country cooking eg widow’s soup etc, but the culinary heritage of the inner harbour area, the local wellto-do, the traditional men-only get togethers, majjallati, fenkati, Mnarja as well as the influence of the Crusades, the Knights and British are all overlooked as marketing tools to create the unique selling point in our establishments. I would like to be Malta’s answer to Gary Rhodes. Is there anyone you would like to thank? My Head Chef Joe Vella and I will tell you why. We have a secret deal you see... After service – never during - we can say/brainstorm/ discuss anything. Yes we regularly have friendlyish falling outs, but I am still alive, the after all worse case scenario is only more happy customers, bosses and usually employees as well. I’d like to thank my customers, especially my regulars. They make work a pleasure and a delight. They say that there is more pleasure in giving than in receiving, I suppose this is true and this has only just occurred to me while thinking of today’s crowd. I am on to a good thing really, it wouldn’t happen in any other job.

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The Imperial. A colonial haven of comfort, service and relaxation in Malta. History

The Imperial Hotel is a jewel of classical and historical value, and features a rich history dating back to the 19th century. Established in 1865, the hotel boasts an architectural influence of the high Victorian period, evident in its sweeping staircase in its lobby. We invite you to come and see for yourselves the gems to be found at the Imperial Hotel...

Rooms

The Imperial Hotel offers a total of 95 comfortable and spacious bedrooms, designed for visitors looking for rest and relaxation after a day of activities. All rooms are furnished with en-suite bathroom, air-conditioning, heating, telephone, radio, TV, tea and coffee-making facilities plus safe hire. Most rooms enjoy a pool or garden outlook or offer views of Sliema's streets. The hotel is ideally located within 5 minutes walk both to the sea and to a shopping centre. Nearby, attractions include Marsamxett Harbour, with its picturesque Manoel Island with Valletta as a stunning backdrop.

Facilities

The Imperial Hotel caters for all tastes, ages and lifestyles. For lovers of Mediterranean cuisine, the hotel features a superb restaurant, while those looking to laze away the hours will be well catered for with a variety of cocktails from the bar; whether it's relaxing in the TV room, sunbathing on the sun deck which features 360ยบ panoramic views, relaxing in the quiet and picturesque gardens or chatting away with friends and family via the hotel's newly installed Internet facilities. For the more energetic, the swimming pool caters for both young and old, while the games room offers the opportunity to play snooker or work out in the gym.

Imperial Hotel - Rudolph Street, Sliema, SLM06, Malta, Tel: +356 21344093 Fax: +356 21336471

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GO Launches PC with Home Pack and Summer Offers GO has introduced some great summer offers, enabling its customers to chill out, have fun, enjoy the sun and make the most of GO’s outstanding communications experience. Customers who sign up to GO TV this summer enjoy 50% off their TV service. This offer also applies when joining the Home Pack family and what’s more, customers can also enjoy the convenience of a new PC with their Home Pack. The 50% TV offer is available for new and existing TV customers while new subscribers to the GO sports package are given a GO sports football to take home. New customers who join GO’s internet will enjoy 50% off any internet package while new subscribers to the Laptop Connect data tariff plan get a free laptop besides acquiring the GO internet key – also free of charge. The offers kicked off on the 22 June and will run until the 31 July 2010. As usual, the offers can be availed of from any of GO’s retail outlets or authorised resellers.

Home Pack

Home Pack – an absolute first with GO residential customers – is currently on the market at a 50% discount off the TV service, valid for the first 3 months. New and existing customers can make the most of the super offer with a saving of €6 per month for 3 months on their Home Pack bill when signing up to Home Pack €33 and a saving of €11 per month for 3 months off their monthly Home Pack bill when signing up to Home Pack €42. Besides the 50% discount on the TV service, Home Pack, comes with an enticing mix of benefits that include 400 free monthly mobile

minutes, a great choice of TV channels with up to 2 free set-top boxes and free installation, free GO-to-GO fixed line calls, an always-on internet connection of up to 4 Mbps and a free modem and much more!

PC with Home Pack

During the summer offer period, new and existing Home Pack customers can enjoy the convenience of a new all-in-one PC with their Home Pack. Customers get this all-in-one bill with easy installment payments over a 2 year period. To enjoy this PC, customers need to opt for one of the 3 add-on internet packages that guarantee excellent speed and download limits – up to 8 Mbps+100GB usage at an extra €44.99 monthly, up to 12 Mbps+150GB usage at an extra €54.99 monthly or up to 20Mbps+unlimited usage at an extra €79.99 monthly.

50% Off Your TV Service

New and existing customers who subscribe or upgrade to Silver or Gold TV packages and who commit to a 2 year agreement on TV and post-paid phone, can benefit

from 50% off their TV service for 3 months as well as up to 2 free settop boxes and free TV installation. Free TV installation is available when subscribing to Gold TV.

Free Laptop and GO Internet Key

GO reminds customers that if they subscribe to the Laptop Connect data tariff plan they can enjoy 10GB of monthly data usage, acquire the GO internet key and have the chance to choose the laptop that best suits their lifestyle from the newest range of GO laptops that include – the netbook Lenovo at €35.99 monthly, the HP Compaq 610 at €45.99 monthly and the MacBook MC 207 at €55.99 monthly. For more information on the GO summer offers, customers can drop in at one of GO’s outlets in Malta and Gozo or authorised resellers, and call anytime on Freephone 8007 2121, 146 from the customers’ GO mobile or 7922 2146 from any other network or visit www.go.com.mt . Other terms and conditions apply with regards to all offers mentioned above.

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New Packaging for San Michel Simonds Farsons Cisk plc has recently launched San Michel Table Water in a new, specially designed, 75cl PET bottle.

With a shine to the bottle and a sleek and elegant shape, this new package has a glass look and feel, and is designed to look great on any dining table setting or conference setup. Moreover, the material used eliminates returns, whilst its compact packaging frees up that much-needed space. Although launched only recently, the demand for this new bottle has been very good, and the feedback is extremely encouraging. This new package is available in 75cl PET bottles x 12 per case

in both Still and Sparkling varieties, and is competitively priced with various offers available. San Michel is a moderately mineralized table water, originating from strictly controlled water sources. It is laboratory tested to conform with very stringent chemical and microbiological purity criteria. Over the years, San Michel has become an established and trusted household name, and is suited to the healthy requirements of all the family.

MIA Wins ACI Europe’s Best Airport Award 2010 in its Category Malta International Airport is the Winner of the ACI EUROPE Best Airport Award 2010: in the up to 5 million passengers category. This award was presented to the Chief Executive Officer Julian Jaeger by Angela Gittens, Director General of ACI World, for MIA’s excellent and innovative entry, reflecting the airport’s serious progress across the range of competition criteria, states an official statement released by ACI today. Julian Jaeger’s reaction soon after receiving the award expressed satisfaction and gratitude for the efforts of all those who contributed towards this success. “In these circumstances I would first of all like to thank all the members of MIA staff without whose dedication this award would not have been achieved. I would also like to thank all the stakeholders who supported our initiative in order to make possible all the improvements that have materialised”. The 6th Annual ACI EUROPE Best Airport Awards were announced on the 17th June in Milan during the gala dinner of the 20th ACI EUROPE Annual Congress. It was the conclusion of a programme of intensive exchanges and debates between more than 400 top industry representatives, national governments and EU officials, who discussed the theme of this year’s event, ‘A 20year vision of the airports of 2030’.

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Mr Jaeger (right) with Ms Gittens at the award ceremony

This year’s judging panel was drawn from a well-respected group of independent experts, including representatives of the European Commission, EUROCONTROL and the European Disability Forum. ACI EUROPE includes more than 400 airports in 46 European countries among its membership and this year’s competition saw a high-level of entries in each of the four categories.

The ACI EUROPE Best Airport Awards cover 4 categories of airports and aim to recognise achievement in core activities such as customer service, retail, security and environmental awareness. The winner of the ‘5-10 million passenger’ category was Lyons Airports, this year’s award in the ‘10-25 million passenger’ category went to Manchester Airport, whilst the ‘over 25 million passengers’ category went to Barcelona Airport.

The Latest in Hotel Booking Technologies: Hotels, Flights,Transfers, Tours and More As the industry faces new regional and international challenges, the way its players do business is also changing. With the current global economic climate and the rise of Web 2.0, the travel distribution sector is facing its greatest challenges and opportunities. The global online travel retail sector is currently worth $125 billion, and is forecast to grow by $100 billion over the next five years, according to Euromonitor International’s 2008 research. As the travellers’ purchasing behaviour has developed through various sales channels along with their product needs, the hotel business has had to evolve in order to remain competitive in the evergrowing internet market. It has undoubtedly brought gaps in business performance and hoteliers’ reliance on traditional distribution channels has had to adapt to this change in order to survive. Addajet is a new hotel booking technology launched in Malta early this year, an innovative concept that has been developed to cater for such needs, allowing a hotel website to become dynamic and provide all travellers’ needs in one place. It changes the way hoteliers manage their website, allowing them freedom to proactively market their inventory, selecting and bundling various travel products as a one-stop-shop concept. The benefits of integrating such a

system are such that the holidaymaker remains on the hotel website to make a reservation enquiry, look into the best airline fares, transfers, tours and more, and ultimately make a reservation! Most hotel websites do not have this one-stop-shop solution, therefore the traveller must leave the hotel site to visit, say, a transport provider’s site separately, be it an airline site or an online site providing transfer arrangements. These sites also sells other accommodation and other destinations, all elements which will distract the buyer from completing your booking. Whoever has made his own travel arrangements online appreciates the impact this can have. This new technology turns the hotel website into a one-stop-shop

travel cart concept that will assist the hotelier in outperforming the competition on the market, increasing traffic to the hotel website by retaining potential customers, increasing reservations and ultimately repeat business. Hospitality Web Systems (HWS Ltd) is the appointed distributor in Malta for Addajet which is a comprehensive online booking system for the hotel industry. For further information please contact us on (00356) 27386768 or email info@hwebsystems.com

JMP&C Introduce Vikan JMP&C have just introduced a new range of colour-coded cleaning products which comply with the U.S. Food and Drug Administrationâ&#x20AC;&#x2122;s requirements. Customers and authorities are making ever-increasing demands on companies in the food sector to document conditions of importance to food safety. This certainly applies to hygiene. Hygiene depends strongly on cleaning, which has to be much more than just efficient. It must also ensure that bacteria from one department are not transferred to another department, where they could spoil a finished product. All products in the Vikan hygiene system are available in five colours, while some are available in seven. Thus, Vikan hygiene system

provides employees, customers and authorities with ocular proof as regards quality control of hygiene. Choosing cleaning tools manufactured by Vikan will also assure quality, long life and the best overall economy. All products are manufactured on the basis of raw materials complying with the U.S. Food and Drug Administrationâ&#x20AC;&#x2122;s strict quality requirements. Vikan possesses ISO 9001 quality certification and ISO 14001 environmental certification. Trade enquiries: Tel 2141 3154 Email: info@jmpmalta.com

Continues from page 24 provision of weighing scales on collectors’ vehicles for non-recyclable waste. The meeting also addressed issues of collection of waste from commercial establishments and the problems of littering in the Paceville/St Julian’s area. Agreement was reached that for retail shops, catering establishment and places of entertainment, the St Julian’s Local Council will take the responsibility of collecting non-recyclable waste early in the morning. GreenMT informed the meeting that they will be providing an ‘on-call’ service for the collection of recyclable waste on request from any establishment between 08:00hrs and 17:00hrs. Mayor Mr Peter Bonello of St Julian’s Local Council indicated that once the tendering process is concluded and a contractor chosen to carry out the collection service in the St Julian’s/Paceville area, the Council will establish a fixed fee for the collection of non-recyclable waste for the first year, during which it will be also conducting surveys to see the pattern of volume of waste generated by different categories of establishments. Eventually fees for the second year will be structured to reflect the different categories of establishments. It was agreed that the St Julian’s Local Council will be issuing a bye-law to address the above and also penalties for offenders in the form of cash fines for the first two offences and the withdrawal of licence on the third offence. It was also agreed that flyers of any kind will be banned completely and covered by heavy fines. However for very special events, one will be able to apply to the local council for a one-off permit against a fee which will go towards the cleaning process after the event. With regards to accommodation establishments i.e. hotels, guesthouses, hostels etc, these will maintain their choice of contractors

both for non-recyclable waste and recyclable waste as at present. However all volumes of recyclable waste collected from accommodation establishments will need to be attributed to the local council and added to the volume of waste that would be collected from other sources.

MHRA CEO Meets AirMalta Marketing Executives Following the joint marketing blitzes carried out by Air Malta between November 2009 and March 2010, MHRA CEO Mr Schembri met Mr Brian Bartolo and Ray Borg, Sales Executives at Air Malta, to discuss with them and carry out a review of the exercises. The CEO suggested a meeting with those hoteliers who took part in the winter sales blitzes to plan another similar joint marketing exercise during the winter of 2010-2011.

MHRA Restaurateurs’ Committee Meeting The May meeting of the restaurateurs’ committee was held on the 10th and progress was registered regarding the proposals offered by OK Malta for MHRA to partner them in their website project www. dineinmalta.com. It was agreed to draw up a road-map leading to the official launch of the website. The Chairman Mr Noel Debono proposed organising a meeting with the new Chairperson at the Institute of Tourism studies to address several issues related to restaurants‘ operational problems. Members of the committee highlighted that they were having difficulty in finding service staff to supplement their brigade as the summer season approaches.

MCESD Working Group Meeting to Discuss COLA

Mr George Schembri, MHRA CEO, represented MHRA on the committee called under the umbrella of the MCESD. Three Working Groups were set up within MCESD to address three main issues - The Economy, Energy and Employment. Working group 3 was set up to look at the cost-ofliving award mechanism and also to review the Industrial Relations Act 2002.

MHRA Meeting with Mellieha Hoteliers and Restaurateurs MHRA organised a meeting at Maritim Antonine Hotel & Spa to meet the restaurateurs and hoteliers in the Mellieha area. During the meeting MHRA CEO Mr George Schembri updated members with progress on issues being dealt with by MHRA. Afterwards Transport Malta official Mr Emanuel Delia gave a presentation to those present about the transport reform that is going to kick in during the second quarter of 2011 and how this is going to benefit Mellieha operators.

MHRA at the Launch of APPREZZA at St Claire’s The launch of the Mascot Turu at St Claire’s College in Pembroke was the culmination of two years of work on the concept to create a mascot connected to the appreciation of tourism by children between the ages of 5 to 11. Turu the octopus would be promoting through games the way to greet tourists visiting the Maltese islands and how to behave in their presence. Turu will take centrestage during Skola Sajf.

Hotel Engineers Meeting The May meeting for Hotel Engineers and Maintenance managers

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was held on the 19th May at the Corinthia Marina in St George’s Bay. Patrick Murgo and Anthony Pisani, officials from the Civil Protection Department, gave an interesting talk about the hazards that can lead to fires and how to prepare a contingency plan in case of an emergency connected with fire. The discussion following the presentation centred round the problems with dry risers, the proper installation of services and problems associated with lack of maintenance on premises. Ongoing training is a determining factor to have a relatively safe operation.

MHRA Partners with Chamber Under MBB for LIFE PLUS Project The Malta Business Bureau announced the preparation of a project application under the EU Life Programme and invited MHRA, the Chamber of Commerce, Industry and Enterprise and the University of Malta to partner with them on this project. The Aim of the project, which will be spread over thirty months, is to help industry protect the sustainability of the underground water resources as well as reduce industries’ water footprint. The project will entail the creation of an awareness campaign to highlight the scarcity and over-extraction of groundwater, the effects of climate change on this resource, the economic and environmental cost of producing water from reverse-osmosis plants, and to identify and prompt good practices for industries to reduce their water usage.

MHRA Meeting with Restaurateurs in Marsaxlokk A meeting was held in Marsaxlokk for restaurateurs following the commencement of the resurfacing

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of the road along the whole front of Marsaxlokk bay and the paving embellishment of the promenade. MHRA invited Architect Raymond Farrugia to explain the method of works and timeframes that the whole project will be taking. Most of the restaurateurs expressed their disapproval at the commencement of such works on the brink of the summer season, which was going to be to their determent. They all expressed the hardships they had to endure due to a very bad year in 2009 as a result of the prevailing recession, then followed by an equally bad winter. They consider that the upheaval that is going to occur in the area due to the project is going to kill their opportunity to recoup the business lost in 2009 and the early part of 2010. They are all in favour of the embellishment project but they consider the timing unfortunate.

MHRA Calls Mellieha Beach Lido Operators for a Meeting Lido operators in Ghadira were called to a meeting by the Malta Tourism Authority Product Development Directorate Head Arch Kevin Fsadni to revisit the conditions of the permits of these establishment and clarify any operational aspects in view of the approaching season. The discussion centred round the demarcation of their beach concession, the conditions tied to their concession and as laid down by the Lands department , and the conditions of their MTA permit.

MCESD Group Three Meeting Regarding Employment & Industrial Relations Act 2002 Revision The second meeting of this group centred round the revision be-

ing requested by government of the Employment and Industrial Relations Act 2002. Reference was made to a presentation done at MCESD some years back by Dr. Andrew Borg Cardona, Dr. Aron Mifsud Bonnici and Dr. Matthew Brincat. The committee however requested an updated version of the Act of 2002 with amendments that have occurred since and also a brief from government as to what aims it was seeking in the review.

MHRA at HOTREC - EFFAT Meeting in Brussels re Qualifications Skills Passport MHRA CEO Mr George Schembri attended a conference during which the work done on the Qualification Skills Passport project was explained to the participating countries in this EU Lifelong learning funded project. The lead partners in this job are HOTREC, representing the hospitality employers, while EFFAT represents the interest of the employees in the hospitality sector. The web-based software was demonstrated during the conference. Afterwards discussions were held to see how to address the test piloting of the project by the five countries that had shown interest in supporting the testing phase – Hungary, Ireland, Italy, Spain and Malta. During the conference discussions were also held regarding how to take the project forward once the testing phase is over, so that it can be adopted throughout the 27 countries within the EU.

MHRA Meets Minister George Pullicino & Parliamentary Secretary Dr Mario de Marco Several members of the MHRA Council, including MHRA President Mr George Micallef, met Minister George Pullicino to discuss

progress on a number of embellishment projects that are taking place and others in the pipeline. Mr Micallef â&#x20AC;&#x2122;s first item on the agenda was the Marsaxlokk embellishment project which was started in mid May. MHRA considers the timing of the project most inappropriate since this is causing losses in revenue to the catering establishments on the Marsaxlokk promenade. Minister Pullicino explained that the delays were caused by the

appeal that had been instituted following the call for the tender of the project and the problems raised by the market stall owners who occupy the promenade on a daily basis. Minister Pullicino promised that the Minister will be doing his best to finish the project in the shortest possible time to lessen the hardships being suffered by all parties in the area. Other projects and upgrades in areas such as Sliema, Bugibba/Qawra, Rabat, Mdina,

Birgu, Zurrieq and Cirkewwa were discussed. Mr Micallef also raised the question of the proposed regulations by BICC and MHRA support in this regard. Construction and building activities were the cause of many complaints by visitors to the island and MHRA considers that there is a need for better enforcement all round.

Entertainment & Culture

Venues Blue Creek

Mdina Dungeons

Blue Creek is perfect for anyone seeking a dining experience to remember, and whether it’s a light snack, relaxing lunch or sumptuous dinner, our welcome is always warm. Situated in Ghar Lapsi, well away from the hassle of traffic and noise that surround most people every day, the drive to our restaurant will take you through some spectacular Maltese scenery and countryside along the coast, which in itself is enough to whet your appetite. Our à la carte restaurant enjoys a panoramic sea view that must rate among the best in Malta. From the restaurant you can gain access to the terrace, which has an even more spectacularly beautiful vista; you can almost reach out and touch Filfla! Blue Creek is open every day except Tuesday. Lunch is served from noon till 15.00 hours (last order). Dinner Friday and Saturday from 19.00 to 23.00 (last order). Snacks are served all day.

The Mdina Dungeons Malta’s only Dark Walk Crime and Punishment Museum attraction is located beneath the Magisterial Vilhena Palace just inside the main entrance gate to Mdina. Here, in a series of secret underground passageways, chambers and cells, a number of events and the often mysterious circumstances surrounding them, have been recreated to portray historic events from the dark and turbulent side of Maltese history. From Roman times to the Arabs, the Knights and even Napoleon, one will find episodes and characters from the ancient past portrayed in startling realism, revealing stories sometimes too dramatic to be believed. The attraction contains full-size figures in period costume supported by display text panels in various languages. Whilst you wander at your own pace, you will discover at every turn, Drama, Mystery and even Horror from dark forgotten days, in an atmosphere of authentic Medieval Dungeons.

Blue Creek Bar & Restaurant, Ghar Lapsi, lo Siggiewi. Tel: 2146 2800, 2146 2786 Fax: 2168 2366 Email: info@bluecreekmalta.com

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Location: St. Publius Square, Mdina Opening Hours: Mon – Sun: 9:30am to 4:00pm. Last Admission 3:45pm Tel: 2145 0267; Fax: 2132 2931; E-mail: thekeeper@dungeonsmalta.com

Web: www.dungeonsmalta. com - Languages English, French, German, Italian and Maltese Stopping Time: Average stopping time 15 minutes to 20 minutes Groups, Conference and Incentives: There are special rates and benefits for groups of all kinds. By special arrangements, the premises can be opened during evenings subject to a minimum pre-determined number.

Fat Harry’s Pub

Fat Harry’s pub has a unique British pub theme décor – walls cluttered with pictures of bygone days, wooden beams, old plank flooring and shelves full of memorabilia for a walk through time. A relaxed atmosphere is always in the air at Fat Harry’s, which also has outdoor seating for summer or for the lovely Maltese winter days. Every night Fat Harry’s boasts some of Malta’s top entertainers besides a Big Screen showing various sports. One can also enjoy a game of darts, dominoes or cards. The Pub always has a fully stocked bar of local and world renowned beers on draught, wines, cocktails and shooters besides a very good selection of imported spirits competitively priced as house

specials. Food prepared in house by our team of chefs using fine local produce and ingredients, is served all day. Fat Harry’s favourite is the Traditional Fish n’ Chips and Mushy Peas followed closely by the famous 200g Harry burger and some very tasty rice dishes.

Open every day from 12:00 - 02:00 at Bay Square, Bugibba. Tel: 2157 2163, 2158 1298

Mirabelle Restaurant

The Mirabelle restaurant has been operated by the Debattista family since 1980. In 1999 the restaurant was completely renovated and themed with a cottage style interior, giving you a warm and relaxed feeling the minute you walk in. It is perfect for lunch with friends, a special celebration, or a romantic dinner for two. One can also dine alfresco, with St. Paul’s Islands just across the bay. One of the family, Godwin, is the head chef and he always uses fresh ingredients for the good selection of pizza, pasta, salads and succulent steaks. His Specials of the Day have become very popular with our guests. Quality of service is very important at the Mirabelle, and

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another member of the family is always around, helping out and making sure that all are enjoying their food.

Open every day from 9:30 - 23:30 at Bay Square, Bugibba. Tel: 2157 2163, 2158 1298

Blue Elephant

Enter the Blue Elephant Restaurant and experience Thailand! The Blue Elephant is themed on the setting of a traditional Thai village, lush greenery complete with a fast flowing stream. Add to this the renowned hospitality of our Thai staff and the famously fresh, healthy and finely spiced flavours created by our master Thai chef, and without doubt you will be transported to the Orient. Open for dinner all week. The Blue Elephant – A whole new authentic dining experience.

Location: Hilton Malta, Portomaso, St Julian’s; Tel: 2138 3383

Pintonino Restaurant

The British Hotel Restaurant

Pintonino Restaurant has a unique character and is very welcoming with a friendly atmosphere. It is well designed and coloured to suit each and every client in a particular way. Our Mediterranean cuisine is at the heart of Pintonino. Delicious and genuine dishes are what make our restaurant so well-recommended. Daily specialities are based on fresh fish which nowadays regular clients order immediately without even glancing at the menu. With 120 covers, Pintonino is a master in the kitchen, producing different kinds of food to suit different types of clients. From business lunches to delegations and family dinners, Pintonino welcomes the privilege to create and host everyone to his heart’s desire with a touch of inspiration. The Valletta Waterfront is an amazing place with a spectacular view of Valletta Harbour. It is very well kept but I think that with more activities and events it can be more of an attraction, especially for tourists in the summer period.

The British is the longestestablished hotel in Valletta, located in one of the city’s quaint terraced streets. This affordable two-star, familyowned and -run hotel overlooks the magnificent Grand Harbour. The restaurant, lounge bar and most of the guest bedrooms offer panoramic views of this historic and picturesque harbour. Situated two minutes from Valletta’s prime shopping area and no more than five from the island’s administrative and financial centres, the British Hotel is the ideal base for the holidaymaker and business person alike. The British boasts 44 comfortably furnished guest bedrooms on six storeys most accessible by lift. Each room has an en suite bathroom or shower, a writing desk cum dressing table and a telephone for both international and local calls plus, of course, room service. Some rooms have air-conditioning at an extra charge. Also available is a laundry and dry cleaning service; and for the business person, a fax machine is available. Most guest bedrooms also have a balcony overlooking Grand Harbour. In summer and winter guests can bask in quiet comfort on a roof-top sundeck, enjoying a snack or a tall, cool

Pintonino Restaurant Vault 15, Valletta Waterfront, Valletta Tel: 2122 7773 Mobile: 9946 8617 Email: ntonna@yahoo.com

drink. In the evening one can relax in the lounge bar or catch up on world news in the television lounge. Connoisseurs of fine living can expect exquisite cuisine and flawless presentation in the hotel restaurant, which offers a delightful choice of Maltese food accompanied by the finest wines. Friendliness and good service are always appreciated when you check into a hotel. At the British this not only happens at the reception desk, but guests are treated with friendliness wherever they go in the hotel, making them feel like one of the family. Enjoy the difference at the British Hotel.

40, Battery Street, Valletta, Tel: 2122 4730/2123 9022 Fax 2123 9711 Email: info@britishhotel.com. Web: www.britishhotel.com

Mink

Embark on a new adventure, boosted by innovation, brimming with bagloads of ideas and bolstered by one of the coolest venues on the rock. Mink is staring you in eye – and expects a friendly wink back. Dress to kill, let dust settle on your desk, dust off your dance moves and create

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Entertainment & Culture

Venues new curves, booty shakin’ to the best of what our resident DJs have to offer. Décor, style, fabulous drinks offers – they’re all there for the taking. Now all that’s needed is you to add a bit more glimmer to this diamond.

Opening Hours: Friday, Saturday and Sunday from 11pm till very late Level 2, Baystreet Complex, St Julian’s Tel: 23722055

The Avenue

Right in the heart of Paceville is one of the busiest and bestknown restaurants in the area, The Avenue. The menu is varied and offers Pasta, Pizza, Burgers, Salads, Fish and Meat dishes. There is a choice of Grills and Chicken dishes as well as a good selection of large, genuine, mouth-watering Pizzas. The Avenue also offers vegetarian Pasta and Pizza. A choice of Italian Desserts is the perfect way to finish off your meal. A must-visit restaurant where you will certainly not be disappointed. Ideal for parties. Mostly popular with locals.

Open daily from noon to 2:30pm and 6:00pm to 11:30pm. (Closed for Sun-

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day lunch). Gort Street, Paceville. Phone: (+356) 2135 1753, (+356) 2137 8731 Fax: (+356) 2138 2407 E-mail: info@hotelvalentina.com

The Carriage

The Carriage is not a new name to the discerning diner. Situated on the fifth floor of a typical Valletta apartment building and overlooking spectacular views of the city, Manoel Island and Sliema, you will be welcomed by the interior’s comfortable and stylish décor and the romantic atmosphere of the outdoor terrace. At The Carriage, new dishes are introduced regularly and the menu is innovated twice a year. Your taste buds will be tantalised immediately with starters such as different types of homemade ravioli, fresh seafood salad or a heart-warming soup of the day. The main courses are predominantly French and Mediterranean, with an occasional Oriental twist, and can be sampled in the form of freshest fish recipes and a variety of meat dishes. Finally, end your meal with one of the Carriage’s impossible-toresist desserts. The Carriage is a suitable

venue for any dining occasion - perfect for a discreet business lunch and a wonderful ambience for a romantic dinner.

Valletta Buildings/5, South Street, Valletta VLT 1103 Opening times: Mon – Fri 12.00 – 14.30 Fri – Sat 19.00 – 23.00 Tel No: 2124 7828 Fax No: 2122 3048 Email: thecarriage@gmail.com

La Rive

list of 100 local and foreign wines as well a fully equipped bar and comfy seating, either on the melt-into leather sofas or the bucket chairs. La Rive also caters for private functions.

Valletta Buildings/5, South Street, Valletta VLT 1103 Opening hours: Monday to Sunday From 10.00 a.m. to 01.00 a.m La Rive 33-34, Tigné Seafront, Sliema. Tel: 2131 8323, 9944 5102 email: info@larivecafe.com www.larivecafe.com

Tal-Familja

Just a few steps away from the hustle and bustle of the Sliema shops, La Rive offers its clientele a chillout lounge serving exquisite food and wine. Its chic ambience presents a clean design with beautiful views of the high, well-lit bastions of Valletta and Manoel Island. This tranquil wine bar is wonderfully lit up by candles at night, perfect for enjoying a glass of wine and nibbles, and suitable for a quick getaway for a bite at lunch. An appetising selection of dishes varies from Ravioli Asparagi to crispy beef salad or Chicken Caesar to a delicious ciabatta. One may also choose from the extensive daily specials and vegetarian alternatives are available. La Rive offers an extensive wine

If you are looking for the freshest seafood, fresh fish and tasty Irish beef steak and you want to spoil yourself, Tal-Familja Restaurant is the place to dine. We serve a variety of seafood and shellfish that is brought in daily from local seafood markets. The restaurant’s most popular starter is the antipasti of shellfish and this is usually

Entertainment & Culture

Venues

followed up with a grilled or poached fresh fish or a mouthwatering prime cut Irish beef steak accompanied with side dishes of roast potatoes, grilled fresh vegetables and freshlymade salad. Our home made desserts include panna cotta, crème brulée and hot chocolate pudding served with a scoop of ice-cream. Guests can choose to sit outside on the terrace enjoying country views or inside in cool air-conditioned comfort. Early bookings are recommended!! We are now accepting reservations for staff parties... have a look at our staff parties set menus on our website. You can also join us on Facebook.

Open Tuesday - Sunday 11.00 - 23.30 Mondays closed all day Triq il-Gardiel Marsascala Tel: 2163 2161 - 9947 3081 Website: www.talfamiljarestaurant.com

Star of India / Guang Zhou

Established in 1977, the Beachaven Complex has always been a great location for fine dining and picturesque views out across Xemxija Bay.

We boast two restaurants which specialise in two major cuisines, namely The Star of India for excellent Indian cuisine and Guang Zhou specialising in Chinese cuisine. With a large selection of both freshly prepared and mouth-watering dishes you are sure to find food of the highest quality. Our experienced chefs will be only too happy to accommodate your taste should you prefer either a milder or hotter dish. The opportunity to experience two excellent cuisines while enjoying a beautiful sea view awaits you in Xemxija, St. Paul’s Bay.

Both restaurants are open 7 days a weeks from 19:00 till 23:00 and open for Sunday Lunch (1st Oct - 31st May) from 12:0015:00 Xemxija Hill, St. Paul’s Bay Tel nos: Star of India - 2157 3682, Guang Zhou - 2158 5141

D-Vine Lounge

The ultimate, chilled, totally relaxed atmosphere at d-vine lounge makes it the perfect place for that special small private function. Check out our super special offers on fine wines, top spirits and platters. Contact Joseph Vella at d-vine to personally create your after-WEDDING GETTOGETHER, when it’s too late to stay at the reception but far too early for you and your closest friends to be heading for home. Discover the uniqueness of D-Vine Lounge...

Open Mon-Sat from 19:30 till late 262, Triq il-Kbira, Mellieha. Tel: 2152 4345 Email: d.vine-lounge@ hotmail.com

Grill 3301

a charming, warm ambiance and stunning views of the bay. It’s a good place to relax and enjoy beautiful seafood and steak with a bottle of wine. The menu includes plenty of fresh seafood dishes, a fine selection of meats, including Aberdeen Angus, Wagyu style and Charolais and the menu also offers something for people of all budgets, including imaginative pasta dishes, from Atlantic lobster tagliatelle with cherry tomatoes to spaghetti bottarga with Sardinian grey mullet and Tuscan olive oil. The wine list covers the regions of Chile, Argentina, Australia, Lebanon, Spain, France, Germany and Italy. Divine desserts, including a refreshing sorbet medley with honey, orange and thyme, and the to-die-for Valrona chocolate tart with ice cream, won’t disappoint. Along with the fact that there is always ample parking nearby and no children under seven are allowed, the Grill3301 has all the perfect ingredients to make a perfect restaurant.

Grill 3301, St. George’s Bay St. Julian’s. STJ 3301. Phone: 2370 2537 or 9999 3232 Email: grill3301@cbr. corinthia.com Open for dinner Tuesday to Sunday 7:30 till late.

The newest eatery, Grill 3301 at the Corinthia Beach Resort, St. George’s Bay, has

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Entertainment & Culture

Venues The Sun in Splendour

The Sun in Splendour Pub is well known with the British, especially with the long-stays or ‘the golden oldies’ and the expatriates who served in Malta during the war. With the young generation of students (Maltese and foreigners) it is widely known as ‘The Beer Garden’. We offer reasonable prices on all drinks as well as happy hours on beer and spirits, nearly all day. The Pub is open from 11:00am till late evening, with live entertainment every Monday, Thursday and Friday – offering good music from the 60’s and 70’s and today’s music in a friendly atmosphere. Meet our local and foreign regulars who are part of the furniture like Mr. Magoo, Lilly (can’t cook won’t cook), Betty with two t’s, Peggy, taxi for Angie and Alice… ‘The Sun in Splendour Pub with The Beer Garden’

Ross Street, St Julian’s. Tel: 2138 1959 / 2137 3387 Email: bgarden@maltanet.net Open every day from 11.00am till late

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La Pappa

A newly opened family restaurant in Qui-si-sana, Sliema, serving Pasta, Pizza, Salads and Grills accompanied by local and foreign wines. La Pappa is situated just off the Sliema front, overlooking the sea and offering a friendly atmosphere. The restaurant is split on 2 levels and can cater for 120 diners. It is open 7 days a week for Dinner from 17.00-23.30 and also for Lunch on Friday, Saturday and Sunday from noon till late. For bookings please contact Desmond on:

ising (as the name suggests), in a variety of labels from the finest vineyards worldwide. When it comes to choosing a wining and dining venue, the Bottega del Vino makes for a great choice, given its extensive world wines, tempting food menu and the décor, which is reminiscent of all one can desire from a five-star hotel wine bar.

Situated within the Oceana Restaurant at the Hilton Malta, the Bottega del Vino offers a rustic and informal ambience where tasty Mediterranean meals complement the extensive selection of wines, special-

The Villa

Opening Hours: Monday to Sunday 12:30 till 23:00 Hilton Malta Portomaso, St. Julians Tel: 2138 3383

Passa Parola

Qui-si-Sana, Sliema SLM 3110 Tel: 2722 1122 Mob: 9983 1607 Email: info@lapappa.com

Bottega del Vino

5, Xatt il-Palm, Bahar ic-Caghaq Tel : 2137 7939 / 2131 4852 Mob : 9945 9950

Passa Parola has been well established in Bahar ic-Caghaq for a number of years. A year ago, it was taken over by new management and is now a family-run concern. The main cuisine is Mediterranean with a selection of fresh fish in season. There is a vast selection of local and foreign wines on offer to suit any palate. The restaurant caters for 90 diners, 50 indoors and 40 outdoors. It is open daily except Mondays from 18.00 till 23.30, and on Sunday for lunch from 12.00 till 15.30.

Formerly the summer residence of one of Malta’s leading 20th century industrialists, Antonio Cassar Torreggiani, otherwise known as “ïs-sur Tonin”, the Villa overlooking Balluta Bay has now been converted into a stunning Wine Lounge & Restaurant. Under new management, the Villa is being run by members of the Cassar Torreggiani family and Adolf Anastasi, an established restaurateur. Built in the 1800s as a peaceful seaside abode, the Villa has been transformed into a multipurpose catering establishment that offers extensive indoor and outdoor dining to suit any occasion. Featuring a refined restaurant, wine lounge, massive seafront terraces as well as private function areas, the Villa is orientated towards delivering quality food and service in a relaxed and friendly atmosphere. Sample our original platter and bistro menu with flavours from around the globe together with a choice of over 160 wines to please even the most discerning of wine lovers.

Entertainment & Culture

Venues

With free parking facilities in the adjacent car park you will find The Villa stylish and chic yet surprisingly affordable.

The Villa, 39, Main Street, Balluta Bay, St. Julian’s. Tel: 23112273 Email: michelle@thevillamalta.com Web: www.thevillamalta.com Opening Times: Monday to Sunday Dinner 19.00-0100 Saturday & Sunday Lunch 12.00-1500

Du Port Restaurant

Situated opposite St. Paul’s Island by the quay, the Du Port Restaurant caters for 120 covers on the ground and first floor plus 40 more outside. On offer is an assortment of fresh fish and pasta as well as grills. Besides an extensive list of foreign and local wines to complement the excellent food, there is also a bar with a wide range of spirits and beers.

Opening Times: Every day from 9:30 till late except Tuesdays 17:30 till 23:00 Address: 49, Bognor Beach, St. Pauls Bay Tel: 2157 3191 Mob: 9944 6323 Email: duport@onvol.net

Mozzarella’s

Friendly service with a smile :-)

The menu offers a variety of favourites like the famous traditional Crispy Pizza, great Pasta and BBQ’ed succulent Grills and choices further extend to fantastic dishes like Honey Glazed Spare Ribs, Chicken Wings and great salads like Chicken Caesar’s and the Toro Salad made from Chargrilled prime beef. This restaurant hits all targets, young and young at heart, whether you’re a pizza lover, a meat lover or you simply love all sorts of home-made goodness. Mozzarella’s can be booked for just about any gettogether; it’s particularly popular for Birthdays, Reunions, Hen and Stag parties and more.

Opening hours: Monday to Sunday all day till late Level 2, Baystreet Complex, St Julians Tel: 23722055

Da Nicole Restaurant Da Nicole Restaurant is situated in Bugibba Main Square. You can dine al fresco with a nice sea view or in the restaurant which is fully air-conditioned. Da Nicole caters to all tastes - you can have breakfast, lunch or full dinner. We

specialise in fresh fish and Maltese dishes, prices are reasonable and you can be served any time from 9am till late at night 7 days a week.

Da Nicole Restaurant Bugibba Square Bugibba Tel: 2720 7005

Pavilion & Pavillon Palace

Pavillon Palace in St Andrews, and every Friday evening and Sunday lunchtime at the Pavilion in Ta’ Xbiex. The buffet offers a choice of soup, starters and a quarter duck for every 2 people, several main courses (including rice and noodles) and dessert. Priced at €17.70 per person (children between 6 and 10 pay half price), this is definitely a good deal. Booking is recommended. If you are in the mood for dining from the comfort of your couch, both restaurants offer FREE home delivery at a 10% discount and a FREE bottle of wine with every €70 spent on take-away. Business lunches are available at €5.12 per person and also include free delivery.

Pavillon Palace St. Andrews Road St. Andrews Tel: 2137 0403 Mob: 9949 3580

A great discovery for anyone who loves Oriental food – The Pavilion in Ta’ Xbiex and The Pavillon Palace in St. Andrews are two fantastic restaurants with a super reputation for Chinese cuisine. The menus in both eateries are extensive, in typical Chinese fashion. An à la carte menu and a variety of set menus are also available for you to mix and match, ideal if you are dining with a big group of friends. For the really big eaters there is also the grand buffet every Saturday evening and Sunday lunch at The

Opening hours: Monday – Saturday Dinner 18:30 – 23:30 (Except Tuesdays) Sunday Lunch 11:30 – 14:30 (Winter only) Pavilion Abate Rigord Street Ta’ Xbiex Tel: 2131 7342 Mob: 7930 9880 Opening hours: Tuesday – Sunday Dinner 18:30 – 23:30 Sunday Lunch 11:30 – 14:30 (Winter only)

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Entertainment & Culture

Venues Fontanella Tea Gardens

Fontanella Tea Gardens has been famous for the last 30 years for delicious teas and coffees, together with mouthwatering delights and delectable home made cakes. One can sit back and enjoy scrumptious treats while enjoying spectacular, panoramic views. Cosy indoor

seating is also available for colder weather. Come and pay us a visit, we are open all day including Sundays. Also open in the evenings is our new wine bar which is open everyday from 8pm except Sundays.

Opening Hours : Summer: Mon to Sun 10.00-23.00 Winter: Mon to Sat 10.00-18.30 Sun 10.00-20.00 Tel: 2145 4264 Fax: 2145 0208

Editorial from the

CEO

Continues from page 11 parking space left in this busy locality, causing great grief to the thousands of summer visitors. Other businesses in Valletta woke up one morning to find that the entrance to their shops had been limited to less than a metre of passageway, together with all the ramifications that such works bring along such as dust, short tempers, and loss of business. So one can only marvel at to who is responsible for such enormous blunders with their endless consequences when it comes to planning these timely works, all culminating in the height of Summer. Have a good summerâ&#x20AC;Ś

Suppliers

Awnings & Umbrellas

Calypso Manufacturing Ltd

37, Cospicua Road, Fgura FGR 1260 Tel: 21 804 487 / 21 804 588 Fax: 21 804 487 Email: louis@calypsomfg.com

Bakers

Golden Harvest Mfg Co Ltd UB21, Industrial Estate, San Gwann SGN 3000 Tel: 21 332 391 Fax: 21 310 044 Email: info@goldenharvest.com.mt

Breakfast Coffee

Catering Supplies

Fax: 21 472 553 Email: info@gumbusters-malta.com Website: www.gumbusters-malta.com

Longbow Ltd

Cleaning Material, All Types

Café Bar (Malta) Ltd B8A, Industrial Estate, Bulebel, Zejtun ZTN 3000 Tel: 21 692 576/7 Fax: 21 695 936 Email: info@decomalta.com

Breakfast Juices Café Bar (Malta) Ltd B8A, Industrial Estate, Bulebel, Zejtun ZTN 3000 Tel: 21692576/7 Fax: 21695936 Email: info@decomalta.com

22, Triq l-Ahwa Zammit, Qormi QRM 3425 Tel: 21 488 268 / 21 441 877 Fax: 21 492 512 Email: info@longbowmalta.com

Chairs & Tables for Hire

S Sadson Co Ltd

54, St Francis Street, Qormi QRM 1805 Tel: 21 487 325 Fax: 27 485 493 Email: sadson@onvol.net

Carpet & Upholstery Cleaning

Gino (Ta’ Hal-Qormi)

111, Triq Guze Galea, Qormi QRM 2100 Tel: 2148 3041, 9949 2732, 7949 2732 Fax: 2149 4433 Email: gino@euroweb.net.mt Website: ginotahalqormi.com

Ozosystem

Vira Buildings, N/S off Notabile Road, Mriehel BKR 3000 Tel: 21 472 552 Fax: 21 472 553 Email: info@ozosystem-malta.com Website: www.ozosystem-malta.com

The Cleaning Centre

27, Garden Street, Gzira GZR 1411 Tel: 21 322 153, 27 005 678 Mob: 99 430 944 Fax: 21 332 938 Email: info@ thecleaningcentre.net Website: www. thecleaningcentre.net

Coffee Importers

Chewing Gum Removal

Gormina Co Ltd

Gormina, Mosta Road, St Paul’s Bay SPB 3111 Tel: 21 585 786 Email: gorminahrm@waldonet.net.mt