MHRA 34 by Victor Calleja

VOL 2 No 34 June 2011

summer chill A quarterly review of the hospitality industry VOL 2 No 34 June 2011 newspaper post

Italico Rota

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EUR 51 Million in Supporting Growth of Maltese SMEs Small and Medium Size Enterprises (SMEs) are the main economic and employment drivers of the European Single Market. SMEs have proven to be the main economic powerhouse, generating sustainable economic growth and new investment opportunities. The investment in entrepreneurship, creativity, innovation and green technologies improving the competitiveness of European SMEs when compared to their counterparts on the international economic scene. Entrepreneurship and the creation of new financial instruments enhance access to finance for SME operations and are vital to the rebooting of the European economy as they create new value-added opportunities. The objective of this financing package is to further enhance the access to finance for Maltese and Gozitan SMEs. The JEREMIE Financing Package offers advantageous interest rates and enhanced collateral requirements earmarked for SMEs as part of the EU’s 2020 Strategy.

• Enhance their presence on the World Wide Web;

Target sectors include:

• T ourism and related services including accommodation and food service activities;

• Invest in Green Technology; and

• The creative sector including arts, entertainment and recreation; • Information, Communication and Technology; • Manufacturing of traditional and new products and services such as aviation; • Professional, scientific and technical services; and

• Promote and transform Gozo as an ecological island. The BOV JEREMIE Financing package involves the granting of loans up to EUR 500,000 at SMEfriendly conditions. These loans specifically target capital investment, with particular attention being given to micro-enterprises.

• W holesale, retail and the associated storage services.

For additional information on the JEREMIE Financing Package, contact Victoria Azzopardi (victoria.azzopardi@bov.com) or Peter Sant (peter.sant@bov.com).

Through the Financing Package, SMEs and micro-enterprises will be able to:

Further information on the JEREMIE Financing Package facility is available at www.bov.com

• Improve the performance of their investment in plant and equipment;

The JEREMIE Financing Package for SMEs (including microenterprises) is financed by the 2007-2013 Structural Funds for Malta and currently managed by Bank of Valletta as the national financial intermediary.

• Launch new products and services in new niche markets through capital investment; • Tap into new export markets by improving the Malta-based operations;

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Contents

2011

June

issue 34

41 5 Eur 51 million in supporting SMEs 9 From the CEO

76 Malta incentivises foreign investment

79 Maximum revenue through direct online bookings

11 From the president

81 Head north to Batubulan

15 MHRA in the news

87 Relaunch of the single market

34 He came he saw he was conquered

91 SME finance: Room for Improvement

Cover Photography: George Scintilla www.georgescintilla.com

41 Feeding the soul

93 Delicata D.O.K. wines win accolades

47 The need for consensus

95 Tourism career awareness

Design: Defined Branding www.definedbranding.com

96 G O news 99 N ews Bulletin

Cover: Italico Rota. See page 34

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 Editor: George Schembri

55 Getting the right facts about hotels

57 Reach for the Stars

61 S howcasing Gozo

65 D ress up your tables

109 Suppliersâ&#x20AC;&#x2122; directory

67 Wastewater recycling in Hotels

110 M HRA preferred suppliers

71 A first class degustazione

112 Advertisersâ&#x20AC;&#x2122; list

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

102 Entertainment and culture venues

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CORPORATE SPONSORS

June 2011

Editorial from the

CEO Dear Members, Over the last few weeks what has stood out is the number of emails received from member hoteliers and restaurateurs about the deplorable state of areas in their vicinity. This is of great concern due to the fact that from time to time MHRA has instigated a considerable amount of meetings with the authorities concerned to address issues such as lack of cleanliness, unchecked construction sites, problems in waste collection and other issues which impact our product offer. After such meetings one did note some improvement but within a short time things went back to the same situation as before. While there is a will to change things this soon wanes when those given charge come face to face with the mammoth task in hand. Over the years legislation was enacted to have the necessary regulations and rules in place to improve the situation these were meant to address. However, not enough resources were put in place to create awareness about the laws enacted to be able to enforce the laws properly, and there is a lack of hefty fines to deter abuse and encourage a more professional approach by operators. One needs to conduct a clear assessment of the situation that needs addressing. One needs to set a vision and draw up a proper road map of the goals one needs to achieve over a period of time. Once one has a clear idea of what one wants to achieve then one needs to identify people who

are competent to take the vision forward and give them the tools to achieve the desired results. Then starts the communication process through which all those concerned need to understand what one desires to achieve and discuss with those on the ground the most effective action necessary to start the process. There needs to be perseverance by those leading the process and from time to time an assessment of progress needs to be carried out along with an adjustment of the roadmap according to new needs and actions identified in the process. Some time ago MTA had come out with the idea of having Town Centre Management in place, which was definitely a good idea but this does not seem to have been followed up any further. MTA has a number of Tourism Zone officers who do an excellent job of highlighting deficiencies in tourist zones to the proper authorities. However it is not clear who is supposed to follow up on these reports since nothing seems to happen and improve. While MHRA has approached local councils in tourism zones to take action with regard to cleanliness and upkeep, they complain they do not have the necessary funds to cover the extraordinary demand created by the volume of visitors, be it local or foreign, who descend on such areas. Extra funds have been allotted by Central government for local councils in designated tourism zones but not all have been proactive enough to make use of such funds to improve their particular locality. Then there

George Schembri Chief Executive Officer MHRA

are the authorities which seem to lack the necessary manpower to monitor and enforce the laws. We seriously need to act now and set our house in order. Resistance to change will always be there but if we do not tackle todayâ&#x20AC;&#x2122;s problems now we are going to have bigger problems as time goes by. MHRA will continue to persist in chasing for improvement in our product offer. Members need also to do their small part in keeping surroundings in the vicinity of their establishments clean and in good order, practise good standards and follow regulations so that perhaps this rubs off on to others. Consumers do recognise good operational standards and service which definitely give one an edge over those who believe they can get away with mediocre standards and service. Success depends on timely action.

June 2011

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From the President Dear Members, The significant increase in tourist arrivals to our Islands for the first 4 months of the year was indeed a positive and encouraging trend for all operators in the hospitality sector, though we cannot expect increases to continue at this level for the following months as the seat capacity has, from May, come down to match that of last year. It is crucially important however that we continue to maintain growth in arrivals to make up for the continuing trend of a declining average length of stay. The booking situation for May and June has been good but not as good as most expected it to be, as certain hotel categories have secured occupancies at the expense of rate discounting. We are experiencing an incredibly late booking situation and we still have a way to go before we can determine the level of performance of the entire summer season. Although we expect this summer to be generally good, much depends on the travel behaviour affecting our main source markets as hotels across the Mediterranean are worried by low occupancy rates which may give rise to a price war that nobody wants. However our main concern remains Air Malta. The Air Malta process is a delicate one, and we are now at a very important juncture which calls for all stakeholders to collectively work together with Government in an effort to place Air Malta on a solid footing, with parallel efforts to ensure that improved seat capacity is sustained at all costs. the urgency of the matter the appointed consultants took another 5 months to complete it. Not even now do we have a full picture, and we are fed bits and pieces through unofficial sources.

A lot can be said and has been said about Air Malta’s current state of affairs. Fingers have been pointed at individuals, governments, bad decisions, circumstances etc. Without any shadow of doubt Air Malta is in the state it is in today as a result of a number of compounding factors, however the buck stops with the main shareholder, which is Government, which must ultimately shoulder the responsibility. Blame goes to the politicians who over the years interfered and took decisions for Air Malta where and when they shouldn’t and did not when they should have! It goes without saying that the global airline industry, which over recent years faced challenges of epic proportions, also had a major toll on all of this. In 2004 Air Malta was quick to realise that a storm was brewing and embarked on a restructuring process including cost-saving measures, and by 2006 it registered some progress. Nevertheless the process seemed to have slowed to a halt and losses continued to mount. In February 2008, when airlines all over the world were feeling the pressure, the International Air Transport Association (IATA) chief issued a stern warning saying that “Global aviation faces a tough future despite making profits in previous years as it grapples with debt, rising fuel bills and a looming recession”, adding “Tough times will continue... Airlines may be out of intensive care but the industry is still sick.” Another worrying statement was issued the following September which said “Some airlines will have to fold up if structural changes are not carried out immediately, the IATA has asked governments to take speedy steps to enable the industry to weather the ‘perfect storm’ of high costs and falling demand.”

George Micallef President MHRA At the time we witnessed major legacy and other airlines that had been established for years, in major difficulties, struggling with bankruptcy. We saw airlines being bailed out and undergoing very stiff restructuring processes, and some of these airlines are now back on track. The recession and the rising cost of fuel compounded the problems further, and the market became increasingly competitive and highly price-driven, as it continues to be till this day. However, in the face of all this, Air Malta, seemed unfazed and very little took place. Substantial losses continued to mount, and only last year when Air Malta’s cash flow came to a crunch, did government finally make a move and declare that Air Malta’s time for an overhaul had come. Government then injected 52 million Euro to bail out the national carrier so that it could continue to operate, and thank God for that! We were then promised a restructuring plan to be submitted to the EU Commission by the end of the year, Continues on page 98

June 2011

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MHRA in the news March 2011 4th March

MBB Breakfast Business - Meeting with Commissioner John Dalli Council members of MHRA, the Malta Chamber of Commerce, Enterprise and Industry and a number of members of the two constituted bodies had the opportunity to exchange views with Commissioner Dalli on various topics of business interest during a Business Breakfast meeting at Phoenicia Hotel organised by Malta Business Bureau. This high-profile event was introduced by MBB President John A. Huber. Afterwards Commissioner Dalli made his keynote speech and this was followed by a floor debate moderated by PBS journalist Keith Demicoli, which delved into critical issues affecting businesses today. In his address, MBB President Mr. Huber referred to a recent position paper published by the Malta Business Bureau on the European Commission’s proposals for the relaunch of the Single Market Act. Mr. Huber also expressed his concern at the Consumer Rights Directive that will soon be voted on by the European Parliament. In respect of e-commerce, which is crucial for business in modern economies, he claimed that consumer trust is vital, but not to a degree that leaves the trader practically defenceless against fraud. He concluded that these are exciting times for the Malta Business Bureau. The organisation is celebrating its 15th anniversary, for which it has earmarked a rebranding exercise to create a new image that befits its dynamic and efficient approach to its duties. More importantly, the

Malta Business Bureau will keep monitoring the work of all the EU institutions by continuing to conduct reports and commission impact assessments on how EU legislation and Directives impact local business. European Commissioner John Dalli has expressed his view that “European business has lost its competitive edge over the years and has fallen behind in areas that it once dominated. He also delved into the current crisis being faced in the North African region, particularly Libya. He expressed the opinion that it was difficult for Europe to take concrete decisions on how to tackle the situation at this particular period in time due to the fact that there was still a lot of uncertainty about what was actually happening within the country. Members of the audience expressed their concerns on how the political turmoil that was taking place on Europe’s doorsteps was already having a detrimental effect on local businesses and would likely impact negatively on the economy. Commissioner Dalli expressed the opinion that the EU’s most important role when it comes to establishing stability in the region would be to encourage and facilitate “governability”, which would, in turn, pave the way for democracy, rule of law, human rights, economic stability and development. This was of course a situation that would also be beneficial to Europe. The debate also focused on how, in the long term, the EU and its member states could bring about greater competitiveness and economic growth. Commissioner Dalli expressed the view that the role of the European Union is to support and supplement action at national level. MHRA President George Micallef raised a number of issues

with Commissioner Dalli. The MHRA president recommended the need for impact assessments whenever new EU proposals are made in order to assess the costs to business of such proposals before these are enacted. He also expressed MHRA’s concern regarding the harmonisation of standards such as the proposed classification and fire safety standards, food labelling proposal, Consumer rights directive and copyright issues amongst others.

MCESD Group 3 Meeting Re COLA Mechanism Representatives from the employers’ bodies and union representatives met at the MCESD offices in Valletta to continue discussing the revision of the COLA mechanism. Dr Gordon Cordina led the discussion, clarifying the terms being proposed by the unions since the GWU was basing its argument on the fact that the COLA should be based on the national ‘Average wage’ and not on the ‘base wage’ as at present. Employers’ bodies were totally against this as it would double the COLA contribution. It was agreed that for the next meeting, Dr Cordina would work out various scenarios on the effect of the COLA in such instances.

6th March

MHRA President Comments on Hotel Bookings Situation When interviewed by the Independent on Sunday MHRA President George Micallef indicated that operators in the hotel industry have had a

June 2011

number of small groups cancelled and some were experiencing a slowdown in bookings as a result of the Libyan crisis. While the situation was not yet alarming, Mr Micallef said that if matters are not resolved soon, it could have a negative effect on the country’s vital tourism industry. So far, Malta had not experienced an extraordinary influx of migrants similar to Italy and the expatriates leaving Libya, mostly on board ships, have been using Malta, the safest country closest to Libya, as a stepping-stone. Most people who arrived in the previous weeks had made arrangements to return to their homeland within one or two days and a group of Chinese people stayed on a cruise ship in Grand Harbour until they were flown back to their country. Mr Micallef said MHRA had been informed that six to seven groups from Italy and France, booked for small conferences, had cancelled. However, reservations from the UK had slowed down considerably, he commented. On the other hand, a number of tour operators and conference organisers were worried about the situation and all efforts were being made to put their minds at rest. The general trend was one of late booking anyway, Mr Micallef noted, and some people might have decided to postpone their holiday. However, if the crisis was to drag on, business would be lost. The effect was partly a result of the negative perception created by foreign news agencies that spoke in detail about warships arriving in Malta, commenting that expatriates were inundating our shores. The situation in Tunisia and Egypt did not as such have an effect on Malta because the uprising did not last long and Malta was not involved directly although still in close proximity. However, although simply acting as a stepping stone, our island did find itself implicated in Libya’s still developing situation

June 2011

and was receiving continuous exposure. MHRA was in constant contact with the Malta Tourism Authority, which was helping the government in accommodating the evacuees who needed to stay in Malta overnight. The possibility of changing advertising and marketing strategies was also being taken into consideration.

11th March

MHRA President Comments on Malta’s Threatened Competitiveness Due to Impact of EU Directives In an interview MHRA President George Micallef expressed the industry’s concern about the lack of an impact assessment on proposed directives not just in terms of the financial impact but the impracticality and adverse conditions directives create, even to the consumer which the directives are sometimes aimed at protecting. Mr Micallef went on to highlight several directives, such as the Food Labelling Directive, the Consumer rights directive, harmonisation of standards; copyright issues and the ICT Platform for Tourism. With regard to the food-labelling directive Mr Micallef indicated that not only it was burdensome on the small operators but also impractical and threatens the use of fresh produce in hotels and catering establishments due to the complexity of the method being proposed. The Consumer Rights Directive would severely impair hotel and restaurant bookings if the IMCO1 report was confirmed at the next EP Plenary. The formal information requirements as suggested by the IMCO Committee report will be extremely difficult for hospitality contracts concluded by telephone. On harmonisation of standards Mr Micallef said that flexibility should remain at the core of the

EU approach in this area in order to accommodate the inevitable structural and cultural differences that underpin the distinctiveness of specific economic sectors and, in the case of the hospitality industry, the peculiar attractiveness of a destination. On copyright issues, the licensing system for collecting societies needs to be thoroughly revisited by the EU legislators in order to establish a fair level-playing field among the collecting societies themselves in order to avoid the unfortunate creation and maintenance of monopolistic practices in this sensitive field. Mr Micallef also held that EU legislators must avoid the unnecessary collection of fees unjustifiably claimed at the expense of end-users, whether commercial entities such as hotels or private citizens as individual consumers of copyrighted material. Mr Micallef welcomed the EU action to set up an ICT Platform for Tourism to facilitate the adaptation of the tourism sector and its businesses to market developments in the new information technologies and improve their competitiveness by making use of possible synergies between the two sectors.

11th March

MHRA Press Release on Air Malta’s Restructuring The MHRA had expressed its concern over the slow rate of progress in the restructuring process of Air Malta. The Association has drawn attention to the fact that Government had originally announced a completion date for the first draft of the restructuring plan by December 2010. “This would have allowed sufficient time for discussion between the various parties before approval is sought from the European Commission,” stated MHRA President

George Micallef. “In accordance with EU procedures, Government is committed with the Commission not only to seek approval for the restructuring plan, but also to initiate its implementation by not later than the 16th May 2011, which is just eight weeks away.” Mr Micallef went on to say that “Malta is fast running out of time. MHRA is concerned that in spite of the fact that the consultants were afforded two additional months to complete the restructuring plan, the Ministry for Finance felt the need to send this back to the consultants to ‘implement fundamental changes’.” MHRA also drew attention to the fact that Malta’s tourism relies to a large extent on its national airline. While MHRA acknowledges the fact that it is in no position to comment on any details of the developments nor suggest a way forward, “Neither MHRA, nor the Malta Tourism Authority, has been consulted at any time, despite its strategic relevance to the issues at hand.” The Association stated that Malta has a lot to deal with, not least the turmoil in the North African region, particularly the prevailing escalation in Libya, the effects of which are already being felt in tourism. “The looming threat of further increases in the cost of fuel and the overall economic uncertainties within our main source markets are just a few of the issues affecting Malta at present,” stated Mr Micallef. “However the challenge posed by Air Malta is such that, if we do not get this right, the results may be catastrophic. The hotel and restaurant industry represents the livelihoods of thousands of Maltese and circa €1.5 billion Euros in Maltese direct investments in tourism businesses, in addition to the other economic activities that heavily depend on tourism,” he continued. MHRA once again appeals to Government, the Oppo-

June 2011

sition, the unions and all parties concerned to work together to find solutions within the prevailing time constraints that will put Air Malta back on the road to recovery, as its strategic role in the economic and tourism development of Malta is critical.

15th March

MHRA Recommended Scheme Label for Restaurants The Malta Hotels and Restaurants Association officially presented the quality-label guidelines to the first 11 restaurants participating in a Recommended Label Scheme, launched in collaboration with the Malta Tourism Authority at the beginning of the year. Each restaurant representative, from different restaurant categories, was given the official guidelines and criteria that need to be fulfilled to be awarded the label, which can be displayed in the restaurant once awarded. Tourism Parliamentary Secretary Mario de Marco said that the restaurant industry has made significant improvements in the past few years, especially with the advent of independent and low-cost travelling. The newly launched scheme ensures that the sector continues to improve its service. Both MHRA and MTA hope that more restaurants will join the scheme. There are around 1,200 restaurants registered with MHRA. Over 850 of them fall under the first or second-class category. Taking part in the scheme costs €1,300 and the Recommended Label Scheme needs to be renewed every two years. Dr de Marco said that the scheme allows clients to identify the quality level of a restaurant, while it ensures that restaurant owners invest in all the aspects of what makes a good restaurant experience. He added that the

Recommended Label Scheme will serve to encourage the restaurant industry to remain competitive. Tourism operators must continue to ensure that they adapt to tourists’ demands and to the changes in the tourism market. Developed by MHRA earlier in the year, the scheme aimed to incentivise restaurant operators to adopt best practices throughout all levels of operation and in turn have their high level of service acknowledged. The first group of 11 participants was to be allowed a six-month ‘adjustment period’ to implement the necessary standards, policies, procedures and training as indicated in the operational guidelines manual. They will also have to produce complete and convincing evidence of compliance in all areas, plus a mark of 75% or over through a mystery guest audit. MHRA president George Micallef encouraged the association’s members to raise their standards and deliver the best possible service to customers. “The restaurant sector is considered a vital component of Malta’s tourism product, and through this scheme, MHRA is aiming to award those that achieve and maintain the very highest operational standards,” Mr Micallef said. The label signifies that the awarded restaurant conforms to the high professional standards of MHRA.

22nd March

MHRA President Comments on Removal of Employment Registration by Foreigners In an interview with a local newspaper about the removal of the present employment permit system, retained by Malta despite EU accession in 2004, and which will be lifted as from May 1st to allow EU citizens the same freedom and liberty of employment as the Maltese,

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Mr Micallef commented that it will not have a major effect on the job market, as basically what would be different is that instead of one applying for a work permit, which was issued in any instance within a matter of 2 days, any EU citizen will now have to register and be exempted from paying the small fee normally charged. Furthermore this will not need to be renewed every year. Mr Micallef went on to say that there should be no real impact as this new system does not constitute any significant gain other than doing away with the formalities. When asked whether he would expect a huge influx of EU workers, Mr Micallef said that is highly unlikely. It had not happened elsewhere within the EU member states where it was easier to just cross borders than having to travel by air or sea to reach Malta. Mr Micallef went on to explain that the number of EU expatriates in Malta was not that voluminous in the first place. A significant percentage of employment was in the financial, gaming sector or management posts. Consequently it would not have any major effect on Maltese employment levels. From surveys MHRA had conducted within the hospitality sector it had transpired that the number of non-Maltese EU citizens working in the hotel and restaurant sector was a few hundreds, and this was by no means significant. MHRA did not expect any significant influx, and consequently it had not been deemed necessary to prepare the sector, other than advising them of the new procedures.

MHRA Holds a Conference for the Restaurant Sector A conference for restaurateurs was held in late March at the Excelsior Grand Hotel in Floriana when four main workshops were held during which problems associated with restaurant operations were identified to eventually be incorporated in a document being prepared by

June 2011

MHRA to pass on to Government for inclusion in a strategic development policy for the restaurant sector in Malta. Following the presentation of the findings of the workshops by the four facilitators, namely Alex Mifsud, Carol Calleja, Charles Micallef and Charles Martin, a panel of experts made up of ETC CEO Mr Claudio Farrugia, MTA Consultant on Quality Assurance Mr Frank Farrugia and ITS Director Mr Adrian Mamo, MHRA President George Micallef stated that the restaurant and catering sector is increasingly becoming a critical success factor of Malta’s tourism product, especially since the independent traveller’s segment is continuing to grow at a steady rate. Furthermore, surveys show that Maltese prefer by far to spend their leisure time eating out, and this is supported by official statistics that show that a large portion of the near €300 million revenue per year generated by restaurants is spent by Maltese. The restaurant sector has evolved over the years in reaction to market demands, yet it developed in the absence of a national policy and did not follow any set strategy. Mr Micallef stated that the sector may not be entirely in tune with the needs of the tourism industry at present, and therefore there is a need to take stock of what we have today and plan where we have to take this sector in five, ten years from now. MHRA has proposed that an in-depth study is led by the Malta Tourism Authority in collaboration with MHRA, to serve as a basis for the drawing up of a development policy for the sector. Mr Micallef also outlined how certain sectors of the local community are of the opinion that restaurants are generally overpriced and do not offer value for money. This is a generic perception since very little information exists to help establish the extent of this negative perception, but it does seem to contrast

with the relatively high satisfaction level registered by tourists visiting local restaurants, as determined by surveys conducted by the MTA.

24th March

MHRA Attends HOTREC Barcelona Meeting on “Access to Financial Resources by National Associations Representing the Hospitality Sector” MHRA, represented by VicePresident Tony Zahra, attended a meeting of the European Hospitality Foundation (EHF), in collaboration with the European Association of Hotels, Restaurants and Cafés (HOTREC*) and Fundació Gaspart Bonet, held in Barcelona to discuss how national associations representing the hospitality sector could better access financial resources, particularly in times of economic downturns. Both Kent Nyström, President of HOTREC and Mr. Joan Gaspart, Vice-President of EHF, congratulated the organisers and speakers of the seminar for their outstanding work and commented that “the experiences presented by the guest speakers and the national association members of HOTREC represent a unique opportunity to exchange best practices and innovate the ways to obtain extra revenues”. Indeed, access to financial resources is a major problem for national associations when the business they represent, mostly SMEs, finds serious difficulties in surviving the economic crisis. In addition to other sources of revenues, national associations, as all economic actors, need to apply innovative strategies to turn difficulties or uncertainty into opportunities. Mr. Albert Bosch, guest speaker, a recognised expert in business strategy and risk management, showed through his personal experience how to use creativity and innovation to

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1st April

fuel oil over the past thirteen months exceeded 50%, and this was putting a heavy burden on the industry. MHRA calculated that the increase in the cost of thin fuel oil alone, over the past months, has cost the hotel industry around €2,450,000, which averages at €18,550 per hotel, per annum. This increase does not include the consumption of diesel and petrol, which if added would push up the cost of increases on fuel to around €20,000 per hotel over the past year. Thin fuel oil is extensively used by hotels for heating purposes during the winter months when the industry generally operates at a loss and consequently this, in addition to the very high utility rates, will probably push more hotels to consider closing during the winter period, as further losses will become unsustainable. MHRA feels that if this had to happen it would have a detrimental effect on the tourism industry at large and indeed on the economy. MHRA is also concerned by the fact that the cumulative percentage increase of thin fuel oil surpasses that of other fuel prices and MHRA will be writing to the Malta Resources Authority asking for an explanation. MHRA appealed to Government to look into this matter in order to find a way of curbing the increases on the cost of fuel, as such hefty increases are rendering the entire islands less and less competitive.

Fuel Increases Cost Hotels in Excess of €2.5 Million in the Past Year

Malta Hotel Prices are Far from Expensive

Following another increase in fuel oil in April MHRA issued a press release expressing its concern about another increase in fuel as announced the previous day, and in particular about the increase in thin fuel oil which is extensively used by the hotel industry. The cumulative increase of thin

MHRA wrote a letter to the editor of a local paper in reply to an article published on the 30th March, titled “Malta hotel rooms rank among most expensive” as reported in the annual Hotel Price Index issued by hotels.com. This information was far from the truth. Such press statements

overcome the crisis. Mr. Malco Par, member of the Executive Board of “Gremi d’Hotelers de Barcelona” (GHB), presented the successful experience of Barcelona Hotels as a model to follow in other European cities. Lastly, Mr. David Field, Head of Customer and Sales Development of Nestlé Professional, explained how HOTREC national associations could benefit from the collaboration and partnership with companies from other sectors, especially providers to the hospitality sector, as a way to ensure financial stability. Several national associations presented examples of best practices of services offered to the businesses they represent, such as CEHAT (Spain), KONINKLIJ HORECA (Netherlands), FEDERALBERHI (Italy), HAH (Hungary) and BHA (United Kingdom). The representatives from the associations of Austria, Belgium, France, Germany, Ireland, Latvia, Lithuania, Malta, Portugal and Sweden, explained the structure of the national hospitality associations in their countries. The European Hospitality Foundation (EHF) and HOTREC often collaborate together in the organisation of events, amongst other objectives to promote the hospitality sector and to facilitate the exchange of best practices in different areas around Europe.

June 2011

issued by foreign organisations without asking local trade organisations for their comments do not give a balanced picture, and consequently present a very distorted picture of matters. The actual achieved average hotel room rate (AARR) for Malta for year-end 2010 was €59, which is a far cry from the quoted €143 rate. In fact the highest average achieved rate for 2010 was of €98 in the 5-star category peak summer, which still was hugely lower than that quoted by the hotels.com index. MHRA stated that it gets its results from a scientific and independent survey carried out every quarter by Deloitte. The survey results normally also reflect the trends published independently by the NSO. MHRA was not aware of the precise methodology adopted by hotels.com, other than it was meant to represent a weighted average reflecting the size of the quoted market. Hotels.com have no access to rates that are negotiated between Maltese hoteliers and tour operators who represent close to 60% of the occupied room nights in Malta. In the case of online bookings, which represent less than a third of occupied bed nights, the rates quoted by hoteliers are all real time and are adjusted almost on a daily basis to reflect the availability or otherwise of rooms in the hotel. Given the market mix in Malta, it would normally achieve the lower rate and not the higher rate, and consequently the achieved average rate was never anywhere near that advertised online.

4th April

MHRA Concerned Regarding Another Increase in Fuel Prices In a letter addressed to the CEO of the Malta resources Authority,

MHRA expressed its concern about the spate of increases in fuel prices over the past months, in particular that concerning thin fuel oil, which is extensively used by the hotel industry. MHRA reported that it had calculated that the cumulative increase of thin fuel oil over the past thirteen months has exceeded 50% which is undoubtedly putting a heavy burden on the industry. MHRA referred Ing Anthony Rizzo to the press release issued by MHRA the previous week, where it was estimated that the increase in the cost of thin fuel oil alone was costing the hotel industry around €2,450,000 per annum averaging €18,550 per hotel. This increase did not include the consumption of diesel and petrol, which if added will push up the cost of increases on fuel to around €20,000 per hotel over the past year. MHRA indicated that the cumulative percentage increase of thin fuel oil appears to have surpassed that of other fuel prices and that it would like to be informed about the mechanisms and methodologies adopted by MRA when approving such increases.

6th April

MHRA at Full-Day Seminar for ITS Academic Staff ‘Forward with Confidence’ was the title of a full-day seminar organised by the Institute of Tourism Studies for its academic staff. The seminar was organised in line with the new vision of the Institute of Tourism Studies, which has taken shape in the last few months following the appointment of a new executive director and a new deputy director. In his opening address Mr Mamo said that one of the main objectives of the seminar was to get an insight into the current trends happening in the local and international

June 2011

tourism industry and to analyse the human resources requirements of the sector. He reiterated that this was a very important event which should take place every year in order to ensure that the ITS moves in line with the requirements of the tourism industry while still keeping in mind its vocational education role. Speakers from the industry, including the CEO of the Malta Tourism Authority, Josef Formosa Gauci, and the CEO of the Malta Hotels and Restaurants Association, George Schembri, who spoke about trends and the relationship between ITS and industry. Sandra Scerri, training manager of the Corinthia San Gorg Hotel, delivered a presentation targeting the aspect of change. The event was hosted and sponsored by The Palace Hotel, Sliema.

13th April

MHRA Welcomes New Associate Members to the Association Camilleri Wines and besthotelinfo.com subscribed to become Silver Associate Members of MHRA. They join a long list of preferred suppliers who have chosen to join MHRA under this scheme. Over the last decade The Master Group have invested to upgrade the quality of their wines and now are amongst the top wine producers on the Maltese Islands. MHRA and Camilleri wines will be working together to promote its wines and grow the knowledge of wines through regular seminars, establish a Sommelier of the Year, and promote Camilleri wines in MHRA member restaurants. Besthotelinfo. com is a website specifically for hotels to promote their amenities in a more structured format than that found on normal websites. besthotelinfo.com is a free online

Hotel Directory that provides detailed and objective listings and most clients are tour operators and hotels that want to offer their guests the chance to inform themselves about a hotel in all respects. Customers can access accurate and detailed information, make more informed decisions and thus be more satisfied with the hotel of their choice. Fewer misunderstandings between hotel guests, hotel owners and tour operators will reduce requests for compensation. What makes the besthotelinfo.com Hotel Directory unique is that it does not classify the hotels and remain impartial. No personal comments or opinions are included and the accuracy of the information collected is approved and signed by the hotel. besthotelinfo.com’s head office is situated in Munich, Germany and the operations are conducted from offices in Malta. Since its inception in 2007 besthotelinfo.com have built a solid Hotel Directory featuring hotels throughout Europe, the Middle East and North Africa.

14th April

MHRA at Tourism Students Association Annual Conference Mr. George Schembri represented MHRA once again at the TSA annual conference held at the Intercontinental Hotel in St Julians. This year’s theme was based on the effects of various transport developments on the Maltese Islands Tourism sector. A number of guest speakers took part in this morning conference, amongst them Mr. Joe Muscat from the Gozo Tourism Association, Mr. Alfred Quintano, lecturer at the Institute of Tourism, Travel and Culture, Mr. John Portelli, CEO at the Valletta Cruise Port and Gianfranco Selvaggi, CEO at Malta University Holding Company. Parliamentary Secretary

for Tourism & Culture Dr Mario DeMarco opened the conference highlighting the need for good transport communications to grow the tourism sector of the Maltese Islands. 4th Year Student Mr Joseph Borg, reading for a BA (Hons) in Tourism Studies presented an interesting talk on the tourist experience and transport by visitors to the island.

25th April

MHRA President on Malta Economic Update MHRA president Mr. George Micallef was interviewed for an article titled ‘A Glimpse of the Tourism industry at Present’ By The Malta Economic update. During the interview Mr Micallef highlighted that Tourism was one of the sectors that made a strong comeback in 2010 after the recession of 2009. It generated €1.1 billion worth of earnings and millions more in other indirect economic activity. The positive results vindicated the decision taken at the start of the previous year for further investment in increased seat capacity from underserved routes, and a more aggressive marketing approach by the Malta Tourism Authority. The previous year tourist arrivals increased by almost 13% on 2009, whilst the average per-capita spend rose by 8%. The increase in spend, Mr Micallef explained, was mainly caused by a rise in the free and independent traveller (FIT) segment and a higher propensity for a shorter average stay. The biggest investors in the tourism industry were hotels and restaurants, with an estimated worth of circa €1.5 billion, and a workforce of 17,000. The sector requires continuous investment in improvements because of its high depreciation rate and constantly changing trends. Consequently the demand for disposable capital

June 2011

required for reinvestment in this sector was usually very high. However he cautioned that notwithstanding the sustained improvement in 2010, hotels reported a decline in both average achieved room rates and occupancy level when compared to 2008, whilst revenue dropped by 3%. The considerable increases in costs in 2009 and 2010 have impacted the profitability of the sector and was standing 13% below 2008 levels. The prevailing market trends and stiffer competition did not help the situation either, and hotels were constrained to forgo a considerable amount of their profit margins in favour of price competition, which continued to dry up disposable capital. The problem was tied with local high operating costs which were steeper than those in most of Malta’s competing destinations, however all compete and pitch for business in the same marketplace. Eurostat figures confirm that the gross value added for the hotels and restaurants sector in Malta has been sharply declining when compared to competing Mediterranean destinations, and this despite the restructuring measures undertaken by the industry since the recession. The industry was concerned that if this continued, it would undermine the investment capability of the sector. He continued to indicate that the value added of the tourism industry on the local economy remained huge. Mr Micallef concluded with his call for Government and all industry stakeholders to work together and further intensify their efforts to increase arrivals and tourist expenditure, as this was the only way Malta could secure a healthy future for the industry. Tourism had proved to be one of the most resilient global industries, and people will choose to travel irrespectively. Conditions may influence people how and where to travel, but people will still travel, and Malta needed to make every

effort to ensure that it remains a formidable destination of choice.

29th April

MHRA Writes to Parliamentary Secretary for Tourism re James Blunt Concert MHRA president Mr George Micallef addressed a letter to Parliamentary Secretary Dr Mario DeMarco following the Police intervention during the James Blunt Concert on the 7th April, 2011 at the Valletta Waterfront. The Police, basing their considerations on the ‘Trading Licence Regulations’ Subsidiary Legislation 441.07, issued a complete ban on the selling of alcohol throughout the above captioned open-air event, a couple of hours prior to the commencement of same, which regulation states that “No alcohol and no tobacco products shall be sold to persons under the age of seventeen years”. Mr Micallef wrote that whilst MHRA appreciates the benefits of such a provision, it was felt that the Police interpreted the above quoted Regulation 7 as prohibiting the presence of any alcohol in events attended by persons under the age of seventeen years – as distinct from the sale of alcohol to U-17 youths. It was evident that the legislator envisaged a situation where in events similar to the one in question, alcohol was to be sold solely and strictly to persons aged seventeen and over. Should one follow such an interpretation this would lead to extremities where open-air events attended by families, such as summer wine and beer festivals, would be completely devoid of any alcohol since persons under the age of seventeen would be present. MHRA highlighted that open-air events were not only attended by Maltese citizens, but most importantly these events were attended by numerous tourists visiting the Maltese Islands. In fact, most of these events were promoted and

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marketed purposely for tourists and this with the aid of the Secretariat for Tourism. MHRA fears that this absolute ban will negatively affect such events and tourism. MHRA, in the light of the above considerations and in view of the scheduled events planned for this coming summer, invited discussions to be held with the Police Authorities with a view to finding a workable solution in the interest of all.

2nd May

MHRA Intervenes on Behalf of Marina Hotel Corinthia A proposal by Transport Malta to extend the Swimming Zone at St George’s Bay St Julians further outwards would have seriously jeopardised the MICE business of this hotel sitting on the left hand side of St George’s Bay. MHRA pursued a meeting with the parties concerned to find a solution which will not impact the hotel but at the same time allow the swimmers’ area to grow. Following an onsite meeting agreement was reached on how to extend the swimmers’ zone while the hotel will continue to be able to make use of its quays to welcome MICE groups to the hotel through sea transport provided by companies which offer harbour cruise boats.

5th May

MHRA Hosts Charlie Gatt at its Office MHRA hosted Mr Charlie Gatt, a fervent travel agent supporter of the Maltese islands tourism potential for the North American Market, for a meeting with Marketing Directors of five-star establishments, MTA, Air Malta and Malta Enterprise to propose an initiative he was working on to attract more travel operators

June 2011

to promote the Maltese Islands. The meeting, chaired by MHRA vice President Tony Zahra, who is also involved in the travel business, introduced Mr Gatt to those present. Mr Gatt proposed to promote with US visiting Travel Agents (USVTA) a two night/three day visit to Malta for $299. The contribution would be shared between airline, hotel and DMC. Air Malta would give a subsidised fare to bona fede travel agents from the US while the hotels will offer a reduced rate for two nights’ upgraded accommodation. The DMCs will be offering transfers and excursions also at a reduced rate. Mr Gatt also encouraged both private and public enterprises to be innovative to make visitors have an unforgettable experience. He suggested exploiting Malta’s unique asset of being a small state and as an example suggested that perhaps the Parliamentary Secretary for Tourism could host once a month a couple from each hotel to a short reception at the Auberge d’Italie. Visitors who would never have occasion to meet a Minister in their country, this would be an unforgettable experience and they would tell the story and show photos to family and friends. One has to take such opportunities if Malta wants its tourism to stand out. It was agreed that MHRA will get together with MTA and Air Malta to discuss the proposed initiative and bring others onboard to kickstart it as early as possible. Mr John Mizzi, representing Malta Enterprise, offered his assistance once he is stationed in New York later in the year. The Ambassador for Malta in New York was also supporting the initiative and would offer any assistance sought from him to launch the initiative.

5th May

MHRA Meets Minister Pullicino Regarding Way Forward for Proper Waste Management

MHRA CEO Mr George Schembri accompanied by Ing Ray Vassallo from Radisson Group, Maintenance manager Charles Bonavia from Corinthia Group, Ing Joe Restall from Hilton Malta and Ing Chris Tabone from Intercontinental expressed their views on the prevailing situation with regards to collection of separated waste from hotels and problems associated with general waste. They informed Minister Pullicino that they had visited the Waste processing plant at Marsascala and congratulated government on the investment for the regeneration of waste into compost and to generate electricity. WasteServ was seeking opportunities to collect more separated organic waste to be able to run the generator long periods and other general waste to produce more compost. The Hotel engineers highlighted the problems and whilst they assured the Ministry that hoteliers would be willing to separate more waste, they stressed that it was important to have a homogenised system of collection which had an inbuilt audit trail as at present this was non-existent. Officials from WasteServ indicated that at present there were only 20 truck owners that had installed the load cells on their trucks. WS are to follow-up with truck owners who have not yet installed the load cells, in view of the scheme in place. It was agreed that MHRA will conduct a survey to obtain the list of collectors hoteliers are using, while WasteServ will pass on to MHRA the present list of contractors who are fully equipped. Minister Pullicino insisted with WasteServ that the MEPA licence for the waste carriers is to be enforced. Also MHRA will be communicating with the office of the Hon. Chris Said on the issue of Local Councils. MHRA requested that the prices of recyclables are presented to them from time to time. MHRA will make an official request to WasteServ and these will be transmitted to MHRA.

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MHRA members complained that grease is being discarded in sewers by the collectors when such collectors are being paid to empty their grease-traps. MHRA was to bring this matter to the attention of WSC. Eventually MHRA will call a meeting with the licensed collectors in order to discuss a better organisation of the collection of waste to be sent to the CA site. The trucks could be organised in such a way that one truck covers a certain region and that truck holds the licence to go the CA site in Luqa. A sticker will be placed on such trucks. In order to promote more waste separation it was agreed to award a certificate to those establishments in recognition of their efforts to recycle waste. Ing Vassallo suggested that WasteServ looks into the possibility of setting up a temporary transfer station for organic waste at Mghatab. WasteServ was also asked to look into the possibility of providing compensation for organic waste, this could take the form of a rebate on the electricity bill. Wasteserv also confirmed that they would be willing to provide pellets for use in composters.

9th May

MHRA Attends Meeting Organised by Fondazjoni Ulied Qormi with Dr Chris Said MHRA was represented by CEO Mr George Schembri at a meeting called by representatives of Fondazjoni Ulied Qormi (FUQ) with Dr Chris Said -- Hon Maria Louise Coleiro Preca, George Azzopardi, Lisa Cassar and consultant Maria Rauch. Present for the meeting were also MBB CEO Mr Joseph Tanti and MBB Executive Mariella Scicluna. MHRA is endorsing FUQâ&#x20AC;&#x2122;s project to promote Qormi cultural assets and organise events to attract more

June 2011

foreign visitors to visit Qormi. Mr Azzopardi presented Dr Chris Said with a brief highlighting the concept behind the project to integrate the local community on a partnership basis with the aim to promote the area as a tourist attraction.

10th May

MHRA President Meets Officials of Enemalta MHRA President George Micallef, Vice-President Tony Zahra and MHRA CEO George Schembri met Enemalta CEO Ing Karl Camilleri, CFO Antoine Galea and Financial Risk Manager Janice Mercieca to discuss the rising pricing of Thin Fuel Oil which is used by the accommodation sector. Mr Micallef highlighted the impact the rise in this oil is having on operational costs of the accommodation sector and MHRA wanted to explore how the price can be stabilised in order for the industry to be able to plan its operations in a smoother manner. Ing Karl Camilleri explained the methodology used in obtaining fuel oil and the only solution was for the sector to hedge its needs on a 12-monthly basis with all the ramifications that such a method brings with it. It was agreed that MHRA conducts a survey to assess the quantities that the sector uses and see whether it was worth going down this road to maintain price stability for the sector. Ing Camilleri stated that he would be more than willing to address MHRA members and explain how the hedging process works in order for the sector to understand the risks and benefits of hedging oil prices.

11th May

Meeting with Deputy Director General of DG Enterprise & Industry Mr Daniel Calleja Crespo, at Dar l-Ewropa MHRA, Malta Chamber of Commerce, Gozo Chamber of Commerce, Malta Enterprise and GRTU were invited to Europa House in Valletta for a meeting with Mr Daniel Calleja Crespo, Deputy Director General of DG Enterprise and Industry together with Dr Joanna Drake, Director General DG ENTR responsible for SMEs and Entrepreneurship and Deputy Special Envoy of EU. Mr Calleja Crespo highlighted the work being conducted by DG Enterprise & Industry and key proposals to address SME matters. He highlighted the launch of the Small Business act as one example where simplification, easy access to finance and access to markets were the main goals of the act. The SBA aims to help SMEs by having a one-stop shop to cater for their needs within the public sector and by setting goals which aim for example at the setting-up a company in not more than 3 working days and not costing more than â&#x201A;Ź100. Several tools are in place such as the Jeremie Scheme, to help SMEs easily access to finance which will help them move their business forward and tap into investment funds and venture capital. He also explained that SMEs need easy access to markets and DG Enterprise & Industry was developing tools so that they can market their products outside their territory, in other EU states and possibly also to other countries. He proposed also that each member state is to nominate an envoy (defender) for SMEs to evaluate government policies and how these were impacting SMEs. The envoy will need to be able to argue the SME case and report progress to the EU Commission.

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17th May

19th May

23rd May

MHRA President Meets Hoteliers in St Paul’s Bay/ Bugibba/Qawra Area

Meeting of Ghadira Lido Operators at MTA

MHRA Meets the Malta Chamber of Commerce, Enterprise and Industry and Malta Employers Association

MHRA coordinated a meeting with hoteliers in the St Paul’s Bay/Bugibba/Qawra area during which Mr. George Micallef, President of MHRA, highlighted the need for accommodation operators in the area to come up with ideas how to address seasonality problems. Invited for the meeting were also MTA CEO Josef Formosa Gauci and Mr Leslie Vella. Mr Micallef expressed his concern that over the last couple of years several accommodation establishments have resorted to closing down during the winter season. This in itself was having a negative effect on those that remained open since travel operators were shying away from promoting and booking visitors in the area during the lean winter months due to the fact that the area with so many establishments closed for the season was not very attractive to visitors. If the area becomes synonymous with summer business only, more visitors will shy away from the area in the lean winter months and eventually it will truly become a seasonal resort with the repercussions that this will bring. Mr Leslie Vella made a presentation on numbers and profile of arrivals in the area of St Paul’s Bay /Bugibba/Qawra and their perception of services in the area through the ongoing survey conducted by MTA. This was followed by a discussion about the positive and negative aspects highlighted in the survey. Towards the end of the meeting Mr Micallef indicated that MHRA will send a set of questions to collect ideas and feedback on some of the issues raised during the meeting.

June 2011

At a meeting held at the Malta Tourism Office, Perit Kevin Fsadni and Dr Jesmond Schembri indicated that Government had been planning the proper organisation of Ghadira Bay for a number of years with respect to implementing better beach management, life guards, beach supervisors, etc. Over the years, the way that lido and kiosk operators have been operating has led to complaints and criticism from the public that no space was left for free use by them. Operators, on the other hand, objected to the fact that the concessions that they operated were small, unrealistic and badly placed. The MTA in conjunction with the Government Property Division and the Parliamentary Secretariat for Tourism, drew up an implementation pilot plan for summer 2011, whereby all those operators that place sunbeds and umbrellas on the beach would have the possibility of having a designated area for the placement of beach furniture for hire to the public while leaving designated areas free for anyone who wanted to bring his or her own beach furniture for the day. Perit Fsadni highlighted that the proposals also would not allow for the renting of furniture outside designated areas although this may change after the pilot period based on justified reasons, on condition that this will not lead again to abuse. It was agreed that MTA will send the proposals to the Lido Operators and these will give their reaction to them.

The proposed revision of the COLA mechanism was the main point for discussion between the three constituted bodies. The meetings, held under the MCESD, with unions were not leading anywhere and it was agreed to ask for a meeting with Parliamentary Secretary Dr Chris Said being responsible for the MCESD. The Pension reform issue was also discussed at length and the three constituted bodies will suggest to government to go for the third pillar as early as possible since the second pillar was not acceptable to the employers’ bodies.

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He Came, He Saw, He was Conquered

Victor Calleja

Mr Rota is a GM extraordinaire and one of Maltaâ&#x20AC;&#x2122;s most loving and useful ambassadors. He is not part of any diplomatic corps but he has helped Malta get known and get loved for over 30 years. After living here for so long he feels even more Maltese than most of us locals. He has Maltese citizenship and also retains his Italian citizenship, not that he needs it that much nowadays he says, since he has everything he needs here. â&#x20AC;&#x153;Malta is a corner of paradise. Everything about it is good and I love it grandly.â&#x20AC;? He is more Maltese than most of us because, unlike us, he does not find fault with everything Maltese and with all that Malta has to offer. He talks to everyone, locals and foreigners, about the charm, the beauty of Malta and of the loving Maltese people. I wish I could clone this man and have him teach us all how to love what we have on this little rock. And grandly he does it too. He might have lived most of his life away from Italian shores and piazzas but his way of communicating and loving life is definitely a remnant of his Italian origins, a part of the old Italy where the gentlemen were always exuding limitless charm. He is so proud of being Maltese that he manages to imbue a good feeling in all those around him. When I meet

June 2011

Photo: George Scintilla

When I get to meet Italico Rota to find out all about his life, I feel immensely happy. He makes me feel special, he makes me feel as if I am the most important person around. Signor Rota makes you live a dream, your dream. And this is exactly what hospitality is about: making you believe you are in your little part of heaven, away from your cares, away from your daily drudge.

Mr Italico Rota, the GM at the Corththia Palace Hotel

Corinthia Palace Hotel & Spa

him at the Corinthia Palace Hotel & Spa in San Anton, where he is GM, I instantly notice that it’s not just the guests who feel this electrifying Rota energy. In or out of his presence, all his staff are a bundle of energy, all full of praise for him. All this might sound as if his only job is to exude his natural charm. But this couldn’t be further from the truth. The hotel seems to run like clockwork. Staff are friendly and

Mr Rota, with some of his Staff

make sure you are given prompt attention and service. He also moulds and grooms people to become leaders. In the Corinthia Group he is the eldest GM, while his protégé and ex-deputy Jonathan Pace became the youngest GM in the history of the Corinthia. Jonathan Pace worked closely and most happily with Signor Rota. He eventually became his deputy and thanks to Mr Rota’s faith and trust in him, he was hand-

picked to run the Marina Hotel at the Corinthia Beach Resort as GM when he was only 27. A true feat for Mr Pace and another milestone in the Rota list of successes. And Jonathan Pace, Mr Rota’s ‘pupillo,’ has now moved even higher: he has become GM at the Company’s Panorama Hotel in Prague. Another first for a man just over thirty. Mr Rota’s main words of advice to Mr Pace and everyone he has had to guide or mould is “to have a shower daily before coming to work.” I stupidly think that he is talking about personal hygiene: but the shower he speaks of is of humility, which gives you a strong bond with all the people around you and makes you a great leader. As Mr Rota says “the highest person in any organisation is the one who never knows enough and is always learning”. How does he do it I ask him? How does he find the strength to remain so positive all the time? “It’s easy” he says, in his sonorous singsong English that still lilts beautifully with an Italian echo. How come it

June 2011

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The Silver Dollar

well-preserved silver dollar dated 1881. “This has been in my pocket practically since I started working. I was working in Milan when I was 14 and an Italo-Americano asked me a few questions about me and my life. He then gave me this dollar which I have preserved for good luck ever since. It has been my own ‘porta fortuna’ for 59 years. It has never left me and it has been a great deliverer

Photo: George Scintilla

is easy? I stress “Because I love it, I do not strain to do it. I love people. I love being with them and making sure they are happy and that they feel special.” And while we are going round the hotel, he greets everyone effusively and the women are treated like a bevy of Duchesses of Cambridge straight from their royal weddings. He bows to them, kisses their hands, compliments them and booms his words of advice about where to go or what to do. And the males are greeted as eloquently and with heartfelt smiles and handshakes. At some point I pin Signor Rota to his story. I ask him what he started life in hotels as. As a lift boy, he quips. And proceeds to take out from his pocket a very

of good luck and good stories.” Oh how annoyed and angry I feel. Why can’t silly dollars speak? I want to ask it all that it has seen to get the full story of this man. Throughout our conversation he peppers it with comments about how good his staff are, how he needs them and how he just contributes his little bit. Speak dollar, speak and tell us more of bellboy days and other secrets. While in Milan working continuously, he studied all the languages he knew he would eventually need. He studied English, German and Spanish, while French and Italian he already knew, and now he also speaks Maltese. And he worked, as he says, round the clock, to save enough to go to university in the USA. Meanwhile, this man kept rising in his roles: from bellboy to positions in F&B, HR, accounts and even sales and marketing. His lifelong dream however was to go to university and he managed. So from his little town of Parma, Mr Rota went to Milan at the tender age of 14 and subsequently all the way to New York. In New York he finalised his

Mr Rota being interviewed

June 2011

thesis, which was purchased by a leading hotel group, the Sonesta Corporation, which subsequently employed him on the strength of that same thesis. The chairman of Sonesta gave him the special task of introducing and implementing in Europe the hotel management system the corporation had developed in the USA. Italico was very successful in this and travelled between New York and various places. Eventually he wanted to find a base, so he settled with the same group in Munich, then Milan, then Beirut. However, the settling hardly happened, as he had to travel back and forth to New York, so he came to Malta for a holiday to get away from it all. And the man who came for a few weeks of rest fell in love with the island and the rest, as they say, is history. Thankfully for us Maltese the man’s history is tied unequivocally to Malta and Gozo. Or rather Gozo and then Malta, as his first years here were spent in Gozo. And the chairman of Sonesta was shattered, but still happy that his own ‘pupillo’ left his company to further his career. He remained in Gozo to develop, for an Italian entrepreneur, a site in Sannat, which was turned into one of our most interesting hotel stories: the Ta’ Cenc, which under Mr Rota’s management, became one of the most sought after places in the Mediterranean. It featured in Conde Nast Traveler as the 21st of the top 100 hotels in the world. While in Malta, Mr Rota met another man who mesmerised him. This man was Mr Alfred Pisani, chairman of the Corinthia Group. And then six years ago Mr Rota joined Corinthia as GM of the Corinthia Palace Hotel & Spa in San Anton, where 49 years ago the Corinthia-Pisani story all started. Mr Rota tells me: “Mr Pisani is a man of great vision, a born leader and an example to us all. I say this because I truly believe he is one of a kind and Malta is lucky to have had him and his vision. My chairman is a down to earth person in reality, as are most of

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the intelligent men on this planet.” Before I leave, a beaming Italico Rota tells me that Malta has given him everything: he met his charming, loving German wife while he was in Malta; he had his children here; he discovered real friends here and he found his real happiness here. His final words to me are “Malta is a gem, an old precious gem that never loses its worth.” I leave the hotel on a high just

as I am sure most guests staying at the Corinthia must feel.

“Malta is a gem, an old precious gem that never loses its worth.”

And What Does Italo Rota’s Own Pupillo Think ?

“Mr Rota’s presence is electrifying and he is there to make sure all is fine with the food, the service and the whole hotel operation.” Mr Pace,

I spoke to Jonathan Pace about Mr Rota to see what he thinks of the man and if he thinks of him as a legend. Mr Pace was once Mr Rota’s deputy and today has risen, at an incredibly young age, to become GM at the Panorama Hotel in Prague, one of the many hotels that are owned or run by the Corinthia Group. Mr Rota gave Jonathan the best lessons not just in hotel management but in life. According to Jonathan: “Mr Rota is such a people’s person who treats people well. Whether you are a guest at his hotel or a member of staff—in whatever grade—he makes you feel good. He is always positive and this is felt throughout the hotel. Mr Rota is not a GM who stays at his desk crunching numbers; the num-

bers and reports are important but can be done when there are no people and by others. To Mr Rota the best thing to do at the hotel is to look after your guests and make sure they are treated like very important people.” According to his pupillo, Mr Rota’s presence is electrifying and he is there to make sure all is fine with the food, the service and the whole hotel operation. According to Jonathan Mr Rota does a great job and also knows how to enjoy life. He loves his food and travelling but most importantly for his job he loves his staff. The way Mr Rota treats his staff is part of the living legend of a man who came from nearby Italy for a vacation to rest and overstayed by over 30 years. The rest is part of Malta’s hotel history.

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Bacchus Restaurant

Feeding the Soul

Victor Calleja

I love Mdina must be a well worn clichĂŠ. But every time I go there the place manages to fascinate me. I meander around the old lanes and streets and never tire of exploring new sights, new surprises, new features. In the morning it is, bar the many guided tours, a real gem with the light casting interesting, ever-changing shadows. In the evening the place turns into another priceless gem. And walking around in the dark I always manage to get lost in silent reverie. I see noblemen and their dames of old in resplendent clothing worthy of any old-time theatre set. I see young men furtively kissing their beloved in terrible dread of being caught and quartered. And the little lady, coquettishly red in the face, nods her hesitant approval. Yes, Mdina is a place for dreams, dreamers and everlasting surprises. I headed to Inguanez Alley where Bacchus restaurant

lies. The little alley is one of those places which epitomise Mdina for me: small but full of character and history and always capable of oiling my dreams. Bacchus was always one of those dependable old favourite restaurants of mine. I hadnâ&#x20AC;&#x2122;t been for some years and felt rather as if I had abandoned a great friend or intimate partner for no reason. So I tiptoed inside and waited for a table. I am usually loud and a bit of a lout when I eat in company but Mdina does

manage to make me change and keep my volume down. Maybe it is the thought of all those noblemen who walked imperviously or maybe itâ&#x20AC;&#x2122;s the thought that this is the silent city. It helped that on this particular visit I had with me, my soonto-be-a-quarter-of-a-century-old son, who loves his food but loves savouring it in relative silence. I explained to him that I had always loved Bacchus because it is always full of surprises, and unlike

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some other restaurants it is full of positive surprises. The place, just like Mdina, used to be a dream and the food was always a new revelation of sensations for the palate. I spoke volumes about this to my dismayed son who was worried that my garrulous self would not only disturb his joy but also build up expectations which could not be matched by the food on offer.

Chef Antoinne Mamo

Unfortunately when we went it was still nippy so sitting out in the garden was not an option. The beauty of the garden on top of the bastions is amazing. I’ve seen it a few times but it still manages to overwhelm me every time. If you go on a hot day do sit outside; unlike the rest of Malta when we all burn and gasp with sullen tiredness caused by the heat and opt to sit in air-conditioned surroundings, dining out in Mdina will be cool and breezy, especially in the evening

The place itself is full of historical anecdote and architectural charm. Bacchus, which today offers plush and comfortable seating, was once a gunpowder store back in the time of the Knights. Its bellicose past is hardly discernible, with food and drink served and enjoyed in the most serene surroundings. Bacchus, that god of wine who loved to eat and drink so much, would surely approve. The history of the restaurant reflects the history of Mdina. Parts of it date back to Arab times, parts to the age of the Knights and all of it has been tastefully and tactfully renovated to give comfort but never indulge in ostentation or strident minimalism. The modern style just would not work in a place like Bacchus, steeped as it is in history and, for a dreamer like me, in fables and age-old stories. How can you visualise a lacy dress and a rouged courtesan in minimalist surroundings? I made a quick visit to the bathroom before we started our meal. I have never forgotten what a friend once told me: the state of the bathroom is a good indicator of standards. Bacchus passes with flying colours. All in order and spotless. One small problem would be tackling the steep stairs after too much to drink. Bacchus might opt to just drink, eat and forget the ‘rest’.

Now let’s tackle the food or, as my son would say, the place is great, the staff is welcoming but what about the grub? We were both hungry and we both over-indulged. The food is beautifully presented, in crockery that, to use more vocabulary of the young, rocks. Although we over-ordered, the food is brought to you with just enough of a break to allow you to enjoy and digest it. The waiters are not at all stuffy while doing their job magnificently in clockwork fashion, constantly attentive to every call. The place is relaxed without being provincial – just what dining should be about. My son ordered a beef carpaccio with local goat’s cheese, argula and olive oil. One look at his face after his first bite made me ask for a taste, which he reluctantly gave me. Yes, I agreed and I would have done an Oliver and asked him for more if he had encouraged me even slightly – but no luck! Oh well, I had my own delight to savour. I had gone for the asparagus in filo pastry. Unfortunately I had to return the favour and part with some. The pastry was superb, the asparagus succulent. My worries about having over-emphasised how good the food and the place was, were over. My son was already truly inspired. But more was to come – and more compliments were due to the chef.

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We ordered a bottle of Marsovin Antonin and a Meridiana Melqart. The Melqart was a perfect companion to the carpaccio, the pasta and the veal while the Antonin added fulsome flavours and piquancy to the asparagus and the grouper. Once more Bacchus would nod his divine approval both at the wines imbibed and the choice at his own restaurant. For my next course I opted for paccheri with goat’s cheese. The only complaint here was that I should have taken a less heavy dish to appreciate the rest even better, but I am not at my strongest when tempted by pasta. And at least it

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wasn’t an exaggeratedly big helping. My son only gives praise when it is unashamedly due so even a few words from him are impressive. And he was garrulous about his rich seafood lasagne which he described as divine. By this time I was beginning to wonder if the chef was Olympian and got lost on his way back home and thankfully stopped in Mdina. My main course was a grouper (cerna) with a very original artichoke raviolo with a lobster and dill sauce. I wondered if this dish was going to be overdone, with too many different tastes attacking my buds. But the cerna was another success, as attested by my attendant

and attentive son. He had ordered veal escalopes with caramelised fig and apple chutney, which again received a very impressed and impressive nod. What next? A feast of sweets! We asked for and were allowed to savour a sliver of each delicacy on offer. Sweets are definitely not in short supply and they were freshly made. Why oh why do other restaurants forget our sweet tooth? Why can’t they copy Bacchus and give us a fitting end to a lordly meal? When very often I am presented with sweets that resemble cardboard both in look and taste, with smidgens of shaving foam, my heart and my soul bleed. I loved them all but my firm favourites were the old baker’s brioche and grandmother’s ricotta tart, while my son voted for the warm crêpe and the panna cotta. Indulge in a great dream, get yourself to Bacchus and let his heavenly food captivate you as it did us and, obviously, by looking at the happy and satisfied faces around us, all the other diners. So I can honestly, hand on heart, shout out: Bacchus is as good as it has always been. If the soul needs feeding then what is on offer there is surely its food.

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The Need for Consensus Dr Gavin Gulia, Opposition spokesman for Tourism, talks candidly and openly about what he thinks is right and wrong with the sector and proposes some strategies he would adopt if he were to become Minister of Tourism if the Labour Party wins the next elections. Dr Gulia tells Victor Calleja that he feels that the way forward is to find consensus with all the stakeholders and to avoid petty squabbles.

You have been shadow minister for tourism for just under a year. What is your impression of the state of tourism? Tourist arrivals to Malta have been up during 2010, and in the first quarter of this year, and there has been a general improvement on the industryâ&#x20AC;&#x2122;s performance comparatively over the last few years. This has certainly improved the scenario as the recession of 2009 had hit Malta very badly and could have undermined the industryâ&#x20AC;&#x2122;s sustainability immediately if we had another bad year. The increase in arrivals came about thanks to new routes opened by low cost carriers (LCCs) particularly in Italy. Although this is very positive I cannot emphasise enough the fact that an industry that becomes increasingly reliant on LCCs is also a volatile industry. In as much as LCCs definitely help to open new markets and bring new tourists, we have no guarantees that LCCs are here to stay. So it is important to maintain a level playing field between Air Malta, other legacy airlines and LCCs. We also need to see why we are losing our competitiveness on the British market as we are 14% down since 2005. On the other hand, Gozo is still very much in recession and there are structural problems that need to be addressed before its distinct characteristics can be properly marketed.

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I feel that given the current dramatic change in market trends we need to be careful when assessing performance, look beyond tourist arrival numbers, and zero-in at the real impact on the economy. The Parliamentary Secretary of tourism is a lawyer and if Labour is elected in the forthcoming election and presumably you are appointed to that position, then we have another lawyer handling tourism. Could you ever envisage a hotelier or a restaurateur becoming a judge or running the law courts? Joking apart, how easy is it for someone not steeped in tourism to shadow this most important of ministries? How easy is it for you to go from law to be a spokesman first of the economy and now of tourism? Besides the Parliamentary Secretary responsible for tourism, the industry falls under the remit of the Prime Minister who is also a lawyer by profession. In the past there were other lawyers, Dr Zammit Dimech and Dr Refalo, heading the ministry. I think it is all coincidental although I remember I joked about it too at my first meeting with MHRA on my appointment as the Opposition’s Main Spokesman on Tourism. I think that my two year stint as the Economic Services spokesman has helped me to understand and speak the language of the operators in the tourism industry, and I can relate very well to them. Actually I feel very comfortable in the environment. Besides, I already knew many hotel and restaurant operators on a personal level and knew of the strengths and weaknesses of the industry through the economic services shadow portfolio. I am very excited about my new appointment and I have a genuine drive to do well for the benefit of the industry. There is nothing in life one cannot learn,

and learn quickly, provided there is the genuine will and determination to perform to the industry’s benefit. Do you use a team of experts from the trade on all aspects of tourism? Of course. But one must also have the ability to tap the people who run the industry on the ground. What I like about this industry is that the players care little if at all about partisan politics. They care only for the industry because they want the industry to thrive. There is the right spirit among the operators across the board, and this environment and attitude is tailor-made to my profile as a politician. Dr Demarco and I may agree to disagree on issues but we both know that the industry needs dialogue and support not petty squabbles. 2010 was a year of records. No one can deny that something positive was done by the government and the authorities and in fact you have acknowledged this publicly. But there are always a few buts to annoy and distract. Are we doing it all properly or are we still too obsessed with the numbers game? Are we still obsessed with quantity as opposed to quality? Both quantity and quality are important. You must have a mix. Certainly LCCs have contributed to the numbers game and hotels have benefited, but as I already said we must avoid being increasingly reliant on them. It will be a critical mistake to curtail Air Malta’s operations. If LCCs redimension their role at a moment when the national carrier, that accounts for 50% of seat capacity, is restructured in a way that gives it a smaller footprint in the economy, then the whole industry can potentially be impacted negatively. So we must ensure that the seats are

always available. Secondly the hotel industry is reporting diminishing profitability, because of spiralling operational costs, brought about by high utilities tariffs, increases in VAT on collective accommodation, fuels and other prices of government controlled products and services. Lower profitability undermines investment in refurbishment, product and quality, and this will impact on the long-term sustainability of the industry. I am very supportive of the hoteliers’ concerns in this respect. And although it is the Ministry of Finance that is responsible for imposing these burdens, the Tourism ministry cannot abdicate responsibility to influence financial policies that affect the industry. Its remit is not just about bringing more tourists to the Islands but also to secure the long-term sustainability of the industry. The Government must understand that it cannot cut the deficit by over-taxing the private sector, particularly an important value-added sector as tourism with direct and indirect spin-offs. If we want quality we must help the private sector to be able to provide a better quality product that will attract quality and repeat tourists. Quality of arrivals is pivotal to success for us as a country. It translates into less infrastructural problems and more of a return for our coffers, therefore more funds being transferred to the pockets of the population. But is Malta, as a destination, a wholly qualitative product? There is an obvious correlation between qualitative tourism and product. It is clear that the increase in tourist arrivals in 2010 contributed to the quantity factor rather than quality. Here the LCCs’ contribution is unquestionable. I think that at the moment the quantitative factor is making up for the qualitative deficit. The fact that hotel rates registered in 2010 did not improve on those of 2008 is indicative of this.

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Of course the private sector has its contribution to make provided it is given the right economic environment to invest in a qualitative product and service. But the government has its role to play in upgrading the infrastructure. The quality of our roads network, public transport, beaches, resort areas and other ancillary factors all fall in the government’s remit. What is your solution to getting better quality visitors and better spenders? In the first instance we need to appreciate that quality visitors are not necessarily big spenders and vice versa. Ultimately what is more important is determining the impact tourists leave on the island, not just economically but also socially and environmentally, before making such declarations. And let’s be realistic, you do not transform a destination’s “brand” identity overnight, and start getting recognised internationally with the likes of Montecarlo! It takes years to build a destination to reach that level, requiring the provision of a high level of products and services and a quality of life to match it, which may indeed impinge on the sociocultural fabric of the Maltese way of life. What is required is identifying high-yield market segments, for example the MICE business which per capita passenger equates to three times the average tourist, and work towards finding the best way to increase the market share. But we cannot afford to do away with the core market leisure segments which are the mainstay of our ecomony. It’s all about striking the right balance based on sustainability in the long term. Product Malta must now be the most abused cliché. We have heard all about the problems over and over again but they still need to be tackled. If you are appointed minister what sort

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of pledge can you give that you, or your fellow ministers, would tackle the cleanliness, the road management, the beach upkeep, the road worthiness and the rest of our usual kantaliena? I think that the Labour party’s track record is there for all to see. The 1997 Bugibba infrastructural project that revamped the whole area in the bat of an eyelid is a testament to Labour’s commitment in this respect. We had also increased tourist arrivals without the contribution of LCCs that did not fly to Malta at the time. We also always involved and consulted the private sector in any projects we wished to undertake. I am also very glad that a former Labour tourism minister, Mr. Karmenu Vella, is now on the finance portfolio, which in my view is a plus. We will be working hard together to meet the expectations of the industry. We have all heard about transministerial problems and often enough the tourism PS does not have enough clout, or does not seem to have it at least, to get other ministries and their employees to do his bidding. Do you have some magic wand to surmount all this if in power? The industry needs a minister. True, it is the prime minister who is officially in the driving seat, but then he has too much on his plate. You mentioned Gozo as a problem because even when the numbers were good in 2010 Gozo seemed to have lagged behind. What should be done to get Gozo back in line? What are Gozo’s tourism problems and how will you tackle them? My party firmly believes that Gozo has huge tourism potential that, if properly exploited, can provide full employment not only to the Gozitan population but also to

the residents of the northern region of the main island. Gozo needs to be branded and sold separately from the main island in a sustained marketing campaign that extols the green credentials of the sister island. This at a time when the modern consumer is characterised by a lifestyle of health and sustainability (LOHAS) and seeks a Wellness holiday experience. So yes we believe in Eco-Gozo but our Gozo tourism plan will be an action plan and not mere empty words. Years after the Eco-Gozo idea was mooted, we are still waiting for the detailed Strategic Plan. Also the inexistence of a helilink to Gozo and the never-ending Cirkewwa project compound Gozo’s problems. Is the Air Malta restructuring plan going to work? And if not, what follows? How would you go about the Air Malta problem if you were minister now? We surely can’t go on subsidising it while it haemorrhages away. Air Malta is not like any other company but a national carrier with an infrastructural mission. I hope that the restructuring plan will be implemented with this in mind. Downsizing the airline is a very easy solution that does not necessarily solve the problem. I am already on record in stating that a smaller Air Malta does not only mean less employees on its books, but it also means less aircraft and less routes. Of course until the routes are supplied by other legacy airlines and LCCs, we might carry on experiencing increases in tourist arrivals. But the consideration that LCCs may redimension their contribution or cut routes is real. The worst case scenario would be that they pull out, partially or totally, at a time when the national carrier would have downsized its operations. Who will then provide the seat capacity? Cyprus has just clinched a deal with Ryanair, and Greece is in the process. If it pays LCCs to move

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they will do so, make no mistake. They have no economic mission to carry on serving our economy, like Air Malta has, if moving elsewhere makes economic sense to them. Air Malta must be restructured in a way that it can continue serving the economy and the tourism industry if and when circumstances change. Are you satisfied with the way the Low Cost Carriers have been attracted to Malta? Do you agree with the strategy as promulgated? Would you consider more airlines and more routes? A strategy that aims at ensuring that passengers generated through LCC’s substitute and make up for the drop in tour operator business, which is a global development affecting Malta too, is plausible. It’s a matter of ensuring we have the right policies in place so as not to allow LCC’s to displace business already generated by legacy airlines, like Air Malta. Also not all low cost airlines travel to core Air Malta destinations, so they do not necessarily disturb Air Malta. However, where route development subsidies to LCCs are concerned the line of demarcation can be very fine, particularly when low cost carriers travel to airports which are in relative close proximity to other airports that have been core destinations of Air Malta for years. Any strategy must guarantee that arrivals generated by LCCs are the product of new business. Hotels keep harping about their decreasing profitability; and restaurants keep talking of hardship even while many open and expand; what is your opinion on this touchy subject and what do you think is the way forward? It’s not a contradiction but a paradox. It is true that arrivals have increased which, to the naked eye,

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would imply that hotels should be making higher profits. But Eurostat statistics also confirm that profitability has been persistently on the downside for a couple of years. One can live with a one-off, but the trend is consistent, so it is of major concern. There is only so much that any operator can take. For instance a leading hotel fared better when it closed down for a few months, thus saving on energy costs which are very high. But is this the type of industry that we want? This does not necessarily mean that hotels are not making profits. But when operational costs, mainly government induced, chew into profitability, there is much less space for investment which is vital to the industry.

are our competitors. And you can only do that if you launch a massive marketing campaign. All our Mediterranean competitors are in the top 10 most popular destinations for British tourists in the first quarter of 2011 and we have slipped another four places into 24th position. The PL’s relations with MHRA and all the other lobby groups seem to be on a good footing at the moment. But this is while you are in opposition so cordial relations are easier as you have a sort of lobby group role too. Will the PL if elected keep these relations with MHRA and the other partners? Will it consult with MHRA for advice and strategy?

During the Egyptian and Tunisian crisis Dr Joseph Muscat proposed that Government and the MTA should launch a massive marketing campaign to attract clients to our shores away from the countries which had problems. Don’t you think this was a bit clumsy? And especially now that we are so close to the troubles we should appreciate even more how delicately we should tread when these troubles are around us. Wasn’t that bad marketing or bad advice from those close to him?

Food features highly in any visitor’s needs and expectations. Do you have any set ideas on how to place Malta’s food, its beverages and foods and its produce in the spotlight to get more visitors engaged in what really constitutes Malta?

Let’s face it, that was just political spin, as all the Mediterranean destinations were pitching for the potential business at the time, including MTA which was working with the sector to see if any business could be diverted our way, and rightly so I would add. Take for example the Canaries, which were amongst the foremost beneficiaries, do you think that they managed to secure such a market share in the absence of marketing efforts? I think everyone agrees that our job is to see that tourists do not shift to other destinations that

I agree that food has become an integral part of our tourism product and our restaurants have a major role to play as our culinary ambassadors. Needless to mention that our industry is no longer entirely reliant on the British market, as tourists from the continent have increased over the years bringing with them diverse tastes. This is a major challenge to our restaurant sector. I am also a firm believer in Maltese traditional dishes and would like to see more of these included in our restaurant menus. This is a segment

It would be foolhardy not to. If we don’t we will fail. But make no mistake, we have already cooperated with the sector when we were in government and it will be even better next time.

where the private sector must play a pivotal role. I agree with MHRA that we should work for a strategic policy for the better organisation and development of the restaurant sector. Are you satisfied with the way the MTA is structured and functions? Could we do more with our marketing budgets? Although MTA’s core function is marketing it also has the remit for product development, and I am particularly referring to tourism core products. I feel that MTA needs to have in place a strategic plan that works in tandem with its marketing objectives. We need to make sure that in terms of the supply side we have the right mix and type of products to support the industry needs for the years to come, be it accommodation, restaurants and other essential products and services. As is often

the case in Malta, the missing link is also law enforcement and we shall make sure that legal provisions are adhered to, visitors protected and offenders taught a lesson. Moreover, we shall take steps to provide the Enforcement Directorate with regularly updated product quality and service standard benchmarks tagged to the best in class. Putting details and expenses aside, do you agree with the Piano view of Valletta? Will it regenerate the capital city? The proof of the pudding is in the eating. The project has already stirred up enough controversy. Let’s wait for it to hit the ground Is enough done for our educational system to integrate school leavers into the hospitality field? What are your views and plans for ITS?

ITS has a vital role to play and must double its efforts to re-instil job satisfaction in Maltese trainees, particularly in the waiters’ category, otherwise it will fail in its objective to attract students towards this segment of the industry. In Gozo for instance the problem of unavailable students is compounded by gross inefficiencies at the school. Job satisfaction involves also better pay and an acknowledgment of this by the private sector, provided, of course, government provides the right economic conditions. Finally: Is Mario De Marco doing a good job or not? Give me a mark from 1 to 10 Mario is an old friend from university days. He is a decent politician. NB : This interview was conducted in the first weeks of June.

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Besthotelinfo.com Getting the Right Facts About Hotels In 2007 The Institute for Hospitality Assurance Certification (IHAC) was set up to build a solid Hotel Online Information Platform featuring hotels throughout Europe, the Middle East and North Africa and it is growing at a steady rate. This growth trend is driven primarily by the growing concern in the hotel industry about subjective and sometimes irreversibly damaging inaccurate comments on international industry websites over which hoteliers have little control. Starting 2011 IHAC is now the system that powers the besthotelinfo.com website, the free Hotel Online Platform that provides detailed and objective hotel fact listings. Tour operators and hotels that want to offer their staff and guests the chance to read information about a hotel in all respects use this platform knowing that they can rely on it to get the facts right. “We help guests to select the right hotel by providing clear and detailed listings. This gives hotels more satisfied guests, and travel agents increased customer satisfaction”, said a spokesperson for the organisation whose head office is situated in Munich, Germany. “In our experience customers who receive accurate and detailed information make more informed decisions and are more satisfied with the hotel choice. Fewer misunderstandings between hotel guests, hotel owners and tour operators will reduce requests for compensation”. What makes besthotelinfo.

com unique is that the IHAC reviewing system does not classify the hotels and retains impartiality by not including personal comments or opinions. The accuracy of the information collected is approved and certified by the hotel. Major tour operators around the world, like FTI and Solresor are now adopting the

IHAC review system within their hotel operator’s network. In Malta over 40 hotels have already joined up as members and they are reaping the benefits of theadvantageous online exposure. Mr. George Schembri Chief Executive Officer of MHRA commented that “MHRA is glad to welcome besthotelinfo.com as an Associate Member and this augurs well for closer cooperation with IHAC Malta to promote Maltese hotels on the internet. Today’s presence on the internet is very important considering the evergrowing trend by travellers to plan their holidays from the comfort of their home. However, today customers are more demanding and the besthotelinfo.com website gives them peace of mind since it gives accurate and detailed information which assists them in making a more informed decision on their choice of accommodation”. Enquiries on besthotelinfo.com operations can be made to Susanne. nygren@besthotelinfo.com.

June 2011

Remember ‘The Secret Garden’? The lush setting of the Corinthia Palace Hotel gardens is quite likely what Ms Burnett had in mind. Our version brings an exciting selection of pizza and pasta to the tale. The friendly and relaxed atmosphere makes Pizza, Pasta e Basta the perfect place for an informal gathering. And what gathering isn’t improved by fantastic, Italian food? For information contact 2144 0301. Open 19:00 – 23:00 (closed on Tuesdays) Corinthia Palace Hotel & Spa, De Paule Avenue, San Anton, BZN9023

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Reach for the Stars! Commitment to quality and a genuine passion for hospitality seem to be the keys to success according to the winners of the 2010 STAR Awards organised by the Malta Tourism Authority (MTA) last March. Each year since 2005, the MTA has been awarding the shining stars of the tourism industry in recognition of the excellent service they offer tourists. Over the past three years the MTA has also established the popular ‘Hotel Worker of the Year award’ to recognise hotel employees showing outstanding initiative, dedication and professionalism among other important qualities.

Fifteen people were in the running for this prestigious award, and all of them were officially acknowledged at the STAR award ceremony. The person who most impressed the judges was Robert Aquilina, who occupies the post of concierge at the InterContinental Malta. His prize consisted of an 18ct gold lapel-pin, a certificate and a cash prize of €800. Following the award ceremony, the MTA spoke to Robert and some of the other STAR winners to get their reactions on winning the prestigious title. Here is what they had to say. Robert Aquilina, Winner Hotel Worker of the Year 2010, Concierge, InterContinental Malta:

What made you decide to start a career in hospitality? How long have you been in the business? Catering and hospitality have always been in the family, with my father working in the industry for

over 20 years. The interaction with so many different people and the challenges the industry offers have always fascinated me. Luckily my father encouraged me to make a career out of it. After obtaining a Diploma from the Institute of Tourism Studies, I started my career at the Front Desk and presently work as a Concierge having attained LES CLEFS D’OR. I have been in the industry for over 11 years. Being nominated for this award means that you were selected among all the employees of the hotel. How did you react to this news? I was very happy and felt appreciated. When the management acknowledges your efforts and performance, it gives you further motivation to perform better. I am glad to know that I can actually make a difference to our guests. The fact that clients find the time to share their experiences with management is very satisfying. I am also grateful to the MTA for organising such events. How do you feel about actually winning the award? To begin with, I did not expect to be a nominee, let alone win the

award! When it dawned on me that I was the winner, I felt like I was on cloud nine. I cannot describe my joy. Although I claimed the award, this award is shared with the whole team at InterContinental Malta. Without their support and commitment we would not be able to provide such an excellent service to our guests. Joseph Vella, Winner STAR Service Award (Hotels F&B Category), Head bartender, Seashells Resort at Suncrest:

How long have you been working in hospitality and which aspects of the job do you like best? I have been working at the hotel, part of AX Holdings, for the last 22 years. I joined at the age of 18 and since then I have learned and acquired new skills especially in bar service. I enjoy the constant contact with guests, especially with the foreigners, as I get to know

June 2011

them and learn about their home countries and their history. I also enjoy selling Malta and telling guests which places of interest to visit. In previous years you were selected by management as a nominee for the Hotel Worker of the Year award. This year it was tourists who got you to the final. How does it feel to have your work recognised in this way?

small establishment. What are your feelings about having won the award? The tourism industry is very important for our economy and I strongly believe that rather than focusing solely on numbers we should focus more on the quality of our product. The fact that we are a relatively small establish-

ment motivates us even more to focus on quality. We make sure that each and every one of our guests feels at home with us. I have to say I was overwhelmed when I was notified that I had been shortlisted, I can’t describe what I feel about winning. I suppose this proves that many tourists greatly appreciate that personal touch.

It is very satisfying and an honour to have represented the hotel for the last 3 consecutive years. I am proud to work in a successful hotel and happy to see that hard work and efforts are rewarded. I also feel grateful towards AX Holdings for being a generous employer. Anna Azzopardi – Winner STAR Service Award (Hotels Rooms Division Category), Receptionist, Maria Giovanna Hostel The 12 winners of the STAR Awards

The 12 winners of the STAR Awards for 2010 were:

How long have you been working in tourism and what are your plans for the future? I was brought up in tourism. My family has been involved in the business since my grandmother’s time. At present we own the Maria Giovanna, a 15-bed establishment which was originally my grandmother’s residence. As for the future, along with my twin sister Sonia we are planning to open a similar establishment also in Gozo. Winning the STAR Award in the hotel category must have been quite an achievement since you come from such a

June 2011

•

Robert Aquilina Concierge, InterContinental Malta (Hotel Worker of the Year)

• Anna Azzopardi Receptionist, Maria Giovanna Hostel • Michael Camilleri Taxi driver, Belmont Garage

• Vasco Lazarova Travel Representative, Saga • Jason Portelli Coach driver, Ventura Coaches, KoptaCo • Ivan Vassallo Custodian, Malta at War Museum

• Eddie Corrin Diving instructor, Paradise Diving

• Joseph Vella Head Bartender, Seashells Resort at Suncrest

• Gerald Cutajar Horse-drawn Cab Driver

• Paul Zammit Boatman, Mermaid Cruises

• Andrew Farrugia Waiter, Red Lion Pub

For further information on the STAR Awards visit www.visitmalta.com/ star-awards or contact the MTA on 22915273 or starscheme@visitmalta.com.

• Patricia Flores Martin Tourist Guide

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Showcasing Gozo Noel Attard, General Manager of the Kempinski Hotel San Lawrenz, speaks to Zillah Bugeja about the resort’s current projects to promote sustainability and attract niche markets to Gozo. “Our efforts towards eco or sustainable tourism started when we felt that Gozo can particularly fit into such a strategic map. Together with the idea of turning Gozo into an eco island there is the need to promote the island for its richness in history, culture, traditions, its people and its environment. The concept of turning Gozo into an eco island needs to be embraced by the government as well as by private stakeholders. The Kempinski Hotel San Lawrenz is the only hotel with an eco-certification in Gozo accredited by the Malta Tourism Authority and it has now even achieved the Gold Award by Travelife UK. “When you speak to businesses about eco-friendly measures, the

first thing that comes to mind is cost-cutting measures. I feel strongly that the emphasis should be more towards sustainable tourism rather than on eco-friendliness as such, because sustainability would include whatever is eco, but also promotes the island, its culture, history, traditions and the local community. You need to combine the two.” The hotel started on the eco route by introducing cost-cutting measures on energy efficiency through the use of LED lighting and solar energy. In 2010 they managed to introduce the reverse osmosis plant in the hotel to ensure clean water and limit the loss of water through reservoirs, the use of secondary water and efficient

management of water. “Since March 2011 we’ve been providing potable tap water in the rooms. We were the first hotel worldwide to introduce the use of hydrogen peroxide to replace chlorine in tap water. This system, developed by a Belgian company licensed by the EU, is currently being envisaged as well as a possible system that can be introduced all over the Maltese Islands. “When it comes to eco, whatever you do should reflect an efficient way of utilisation of resources be it energy, water and also conservation of our resources through recycling of waste. However ultimately we need to promote Gozo for its beauty and this is what we try to do at the hotel. We have some-

June 2011

one dedicated to organising and participating in the activities with the guests, be it walking, cycling, jogging, or the introduction to local handicrafts by local artisans. Guests are shown how lace is made, they can take lessons in stone sculpture and someone else takes them painting on the hotel grounds and in Dwejra and Victoria. The activity may be about a particular craft but you are also showcasing the island at the same time. This does not bring volume to the island but it definitely shows the island’s identity. The response to these new activities has been very good. We started with agro-tourism, taking guests to Ta’ Mena where they can pick and taste fruit, visit vineyards, try wines or else spend a day at a local farm thus incorporating the experience of a farming holiday. If a guest has an enjoyable and unique experience he will return, and that’s the easiest form of marketing. “Gozo is ideal for relaxation and does well on the leisure market with a good combination of the local market and foreign tourists. Definitely however the target should be to also attract the conferences and incentives market which is so lucrative. This market is very present in Malta but has not yet been attracted to Gozo due to certain limitations such as transportation and lack of facilities. However I do believe that Gozo is ideal for the incentive market as there is so much that can be done and offered. This would help to offset the high seasonality of Gozo and help to boast occupancy in the shoulder months . Gozo cannot take volume, it can only be promoted as the luxury destination of Malta. I do believe that Gozo needs to be promoted with Malta as the Maltese Islands as it is also ideal for tourists to appreciate both islands which offer similarities but also distinctive features. “On the leisure side, we are more of a resort, so we need to go into niche markets. Once you pro-

June 2011

mote the destination, the business will come to you. Some people are not aware of Gozo or of what it can offer, but via the MTA we are finding a lot of help. Also now with the introduction of the Directorate for Tourism and Economy in Gozo and the GTA more promotion and marketing can be done to put Gozo more in the spotlight. ”

Spotlight on the Spa Kempinski Hotel San Lawrenz markets itself as a resort where the spa is the main attraction and the main image. “We made sure that the spa became an attraction to bring business yet became an independent unit in itself. During the past year we have been able to start the renovation of the Spa branded as The Quintessence Spa since it focuses on the philosophy of the five elements of Kempinski The Spa. The Quintessence Spa is marketed direct via specialised magazines, websites and through our newly designed brochures. We have always been able to partner with niche tour operators who focus on Spas. Gozo is ideal for this because you need surroundings that are themselves quiet and relaxing. You can’t have the same result in a busy city. “This year we went more for the small operators who can focus on the spa. We have one of the top spas in Malta – for the past three years Kempinski The Spa in Gozo has been voted by the World Travel Awards as the Top Spa in Malta and in the Mediterranean. There we have a unique opportunity to promote ourselves. The spa today has become a necessity rather than a luxury because people want to look good, be healthy, take care of themselves and pamper themselves. It is used by around 70% of hotel guests and the percentage of male guests has increased from ten to forty per cent. The local market is also one of the most important for us, the Maltese market accounting for around 18%.”

Recognising that the spa is the hotel’s focal point, its refurbishment was started in 2010 to ensure it would be one of the top spas around. In the gym, all fitness and work-out gear was replaced with state-of-the-art cardiovascular equipment. The hotel partnered with top spa operators to take a different approach to simply offering massages and have reproduced an authentic Indian Ayurvedic treatment. Ayurveda is a holistic approach that can offer both wellness and medical treatments. If they choose to do so, guests have a consultation with the doctor and following an analysis of their needs, treatments can be prescribed. The same can be done with tailor-made cuisine while staying at the hotel. “Our spa treatments are designed to balance the senses and heal the body’s equilibrium. Once you have the five elements under control you are in balance. Ayurveda addresses this very well since it is a 5,000 year old science which restores equilibrium in the five great elements. You can enjoy a one-off relaxation massage or treatment but results are better when you are able to subscribe to a package of longer duration, combining treatments with specific food, relaxation, and activities like yoga, aimed at a changing lifestyle that is healthier. It is impressive what Ayurveda can do, and guests often visit the Centre for relief from their ailments. We have managed to bring Kerala to Gozo by creating the only authentic Ayurveda Centre on the island. Treatments are primarily based on oils and herbs which we know might not appeal to some guests who prefer to have less oil and maybe something more pampering and refreshing based on aromas. We have been able during the years to partner with some of the best brands like Thalgo, Terrake and St. Barth, the last two being exclusive to us on the Maltese Islands.

Kempinski Hotel San Lawrenz Gozo The Spa

“Between these different brands, the five elements of earth, air, water, fire and space are covered. Portraying ourselves as a spa that is based on the quintessence philosophy, you have to have what you stand for.”

Turkish Flavour within the Improved Relaxation Area With a complement of 28 treatment rooms, the need was felt to increase the relaxation area. This will be an area of over 200m2 due to open by the end of the year including two Turkish hammams, a relaxation area and a tea house offering an innovative type of spa experience for the Maltese islands. More than simply a place to wind down after a treatment, the new relaxation area will be a special experience in itself, a ritual incorporating all the senses and movement. The temperatures of the hammams will differ promoting a concept where you first unwind in a secluded, hot area, then you can carry on to the second area which is hotter. The design has been left in the hands of Carlo Schembri, well known for his attention to details and his innovative concepts. After

this ritual one carries on to the relaxation area, all in balsamic wood used to awaken the senses. The final stage is a tea house and juice bar, where one can relax enjoying fresh juices or herbal teas. “I want this hotel to continue to have the top spa and to have a complete structure. The offering of a sauna or hammam is just as important as the spa treatments. This investment will come up to €500,000 but will definitely complete the spa.

La Caverna: New Wine Bar While the day is made for relaxation at the Spa the night is made to enjoy dining and wining in a perfect atmosphere. “La Caverna will open its doors in the third quarter of the year. We wanted to have an evening bar and a place that revolves around wines, so that one can definitely unwind and enjoy the evening whether it’s dining, drinking, wine tasting or watching a movie. “People expect a cosy atmosphere for an evening bar. Designed by Carlo Schembri, this will be a fantastic setting with a lot of wood but with a modern touch, moving away from a traditional style. It will have two areas for

proper conservation of red and white wines, and the place will accommodate around 30 people. The wine cellar itself will have leather sofas and a bar and in terms of dining it will be based on an Italian-style enoteca with platters. “The name must always tell a story. It’s called La Caverna following the legend or the truth about the Old Man in the Cave at Mgarr ix-Xini where Gozo used to be a base to export wines very long ago. La Caverna will function as the storage space for the hotel’s wines, around 300 different types and up to 1,800 different bottles, with a different room for the white wines as a showcase. Six wine importers are working together to provide a balance of offerings based on their own strengths. “I see La Caverna as a complement to what agro tourism already offers on the island. Again it’s a niche market and such a concept will also help to create more product offerings in the market, whether to the hotel clients or even to those who just want to enjoy an evening with friends in a cosy place.”

Kempinski Hotel San Lawrenz Spring 2011 •

Global first for innovative water cleaning system based on hydrogen peroxide.

• •

Emphasis on sustainable tourism and promotion of Gozo as destination Targeting niche markets

•

Increasing attractiveness to the MICE market

•

I mportance of ongoing investment in spa

•

Current projects include enoteca and hammams

June 2011

Kempinski The Spa, a Quintessence Philosophy The award-winning Kempinski Spa treatments are based on the healing properties of nature and ancient wisdom. Its Quintessence (literally ‘five essence’) philosophy is based on the natural changes of the five elements: water, fire, air, space and earth, a philosophy shared by both Indian and Chinese traditional medicines. By balancing these basic elements in the body, it is hoped that we are able to harmonise the vital essences of our body and soul. My first massage was an Ayurveda one, the 75-minute Elakkizhi Herbal Soothe. Ayurveda itself is 5,000 years old and based on how the five elements are represented in the body. My appointment began with a consultation with the doctor who explained the principles behind Ayurveda. He took me personally to the therapist and explained directly to her what was required from my massage. In the Ayurveda treatment room there is a shower area where you undress. I was then led into an armchair for the first stages of the massage to the neck and arms. The rest of the massage is carried out on a large wooden-framed couch and the therapist was wearing a sari to match the decor, in soothing earth colours. The full body massage with masses of warm, thick oil was followed by a massage with warm roasted leaf bags. Both of these stages felt particularly wonderful. There is a feeling of luxury and abundance throughout. Just when you think it can’t go on, it does. This particular massage is good for relieving spasm and stiffness of muscles, lubricating the joints, strengthening the spinal muscles, relieving joint pain, back pains and enhancing peripheral blood circulation. After the massage, the therapist led me gently into the shower room where I could immediately shower off. My second Kempinski Spa experience was a Terraké Signature

June 2011

Ritual so that I could appreciate how different it was from the Ayurveda massage. This time I changed into a robe and the therapist accompanied me to the room. There are Terraké Signature Rituals for each element – dealing with earth, water, air and light – and I chose the one with hot stones because that has always been a favourite. Terra Magica, a relaxing 2-hour body ritual based on the element of earth, consists of a body exfoliation using Polynesian sand, followed by a massage using red jasper semi-precious stones and a volcanic hot stone massage. I was asked to sit in a recliner chair and was given a glass of tea. I appreciated the fact that the therapist explained each of the items she would be using on me, including the jasper and glass stones, and rubbed some cream, sand and oil into my hand, also allowing me to smell the different fragrances. I think this

Kempinski Hotel San Lawrenz The Spa

initial stage of the ritual is a valuable one because it engages the senses of sight, smell and taste and allows you to better appreciate what will follow. You also have time to take in the beauty of the room, whose colours and decor are chosen to harmonise with the chosen ritual. After the massage I relaxed in the treatment room, was given another glass of tea and spent some time in the relaxation area. Although both massages are very different in how they are carried out, the same attention to detail is obvious. There is something about having an authentic Indian massage that really appeals to me, knowing that it’s based on an ancient and proven curative system. It would be fantastic to make full use of the curative services offered at the Spa. The Terraké ‘earth’ ritual was also quite wonderful and leaves you wanting to try all four others as soon as possible.

Dress Up Your Tables For A Standing Ovation Louise Vella Keeping up with new trends and creating a unique atmosphere for the perfect dining experience is of utmost importance to your business. You want to differentiate your restaurant from your competition with a quality product that makes your guests’ first and final impression positive and everlasting! A French company, Françoise Paviot, manufactures innovative and high quality non-woven napkins, placemats and table runners. The product is very soft, yet firm, offering a unique alternative between textile and paper tableware. The linen-like feeling achieved by Françoise Paviot makes this product a perfect substitute to the traditional linen and offers a great deal of advantages. The product is available in a fantastic selection of colours and patterns. Colour has a huge impact on your customer’s dining experience – it not only creates a mood on your table but also has a direct effect on your guest! It creates a homely feel and makes your guests feel more relaxed, which is far from the effect produced by the clinical white everyone else has to offer. The product is bio-degradable, reducing the impact on the environment at the point of disposal. It is produced from cellulose pulp that is derived from trees purposely grown for the paper industry. Besides, the use of Françoise Paviot tableware safeguards the environment through a reduction in waste generated by industrial laundries. Today, Paviot runners, napkins and placemats are used in fine dining restaurants across Europe. Kymono has recently been entrusted to represent and pro-

French restaurant table laid out with ‘Stripes Gold’ table runners and matching napkins

mote Françoise Paviot in Malta and the products have been very well received not only by their clientele but also in top local restaurants. Why choose Françoise Paviot products? • Reduce the impact on your working capital by eliminating the need of major investments in linen napkins, runners and placemats (which is far from ideal for your cash flow) which still have a short life time at a high cost • Reduce your laundry bill • Placemats and runners protect your tablecloth and

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lengthen its lifetime A new and different napkin, runner, placemat is offered to your guests each time creating a unique touch every day You can change your setting according to the season – vibrant colours for Spring Summer and darker tones for the colder Winter season Your customers will simply love them!

Please visit: www.francoisepaviot.fr to view the complete collection. For trade enquiries please call on 99452032 or e-mail info@kymono.com.mt

June 2011

Wastewater Recycling In Hotels: A Green Initiative and a Cost-Cutting Tool Reuben Cauchi Due to what seems a never-ending increase in electricity and water bills, it is quite evident that in recent years we have become more conscious of the impact that these additional expenses are having on our disposable income. The same effects are not just being felt at home, but also throughout the business community which faces an ongoing struggle to remain competitive by reducing operating costs, thus enabling a better return on investments. While in general we tend to look at savings in utility bills through savings in electricity alone, at times we should remind ourselves that a substantial proportion of these bills is in fact our water consumption. The provision of water is heavily dependent on power consumption on a national scale (4% of the power generated in Malta goes towards the desalination of seawater) apart from the power requirements for distribution to our homes, and hence the price of both utilities is correlated. So ultimately the ever-increasing cost of oil and gas on an international level will keep impacting heavily on the most basic of all necessities, i.e. a clean water supply in our taps at home and at work. Even the discharge of our wastewater comes at a cost to pump, treat to European standards and dispose of or reuse as second-class water. Renewable energy technologies, such as solar water heaters, photovoltaic panels, wind and

other energy sources are an excellent cost-cutting tool, and also work towards a sustainable future by safeguarding our environment. But we must not overlook the importance of water and wastewater recycling as an action that can bring in considerable savings. The concept of reuse is not new, rainwater harvesting in Malta through the use of wells at home is certainly one of the means our fathers used very effectively. Nowadays, for different reasons, this practice seems to have gone by the wayside and is taken less seriously. Sewage treatment and recycling can also be an excellent way of using renewable sources to cut down costs especially in industry and commercial buildings. Such a concept is very widespread in the Mediterranean region, and has been gaining ground in Malta in the past 10 years. A number of prestigious hotels and other entities in Malta have taken the wise decision to invest in wastewater recycling

Below Ground – Biosam Sewage Treatment Plant – 10000 litres per day

systems, by considering wastewater as a resource to enable them to cut down their water bills significantly and reduce their overheads. When wastewater is treated to the highest standards and completely disinfected as per international standards it is generally reused for ‘second class’ purposes such as toilet flushings, irrigation, and other general cleaning operations when it would be a waste to use valuable clean tap water. In the reuse for irrigation for example, the added nutrients typically found in treated sewage can also contribute by enhancing plant growth.

June 2011

Such a concept of treating sewage for reuse can reduce the demand of first-class water by as much as 50% (depending on the application as this varies from one site to another). Depending on the technology used and the amount of flow treated, in Malta the cost of treating wastewater can vary between €0.50 to €0.65 per m3, which makes it a viable and cheaper alternative to water provided by desalination plants and ‘bowser water’ (where water is pumped out from numerous boreholes scattered around the island, thus negatively affecting the water table). Packaged wastewater treatment plants in commercial buildings, office blocks and hotels can be custom-designed for

“Payback periods on investment vary with the size of the treatment plants and are worked independently for each project, but can be as low as two years in commercial buildings and hotels.” installation in basements or outdoors, both above or below ground, depending on the site availability and limitations. Various technologies are available for the treatment and reuse of sewage and these vary from traditional processes such as aerated filters, to the latest membrane technologies. Payback periods on investment vary with the size of the treatment plants and are worked independently for each project, but can be as low as two years in commercial buildings and hotels. In developed countries, disposal of sewage is controlled through a

June 2011

Effluent quality after treatment suitable for second class re-use purposes such as toilet flushing and irrigation

sewage tariff to finance municipal wastewater treatment costs, hence applying a polluter pays principle. These tariffs are normally based on how polluted wastewater is and the volumes being disposed. On the other hand, besides paying for disposal of sewage, in various EU countries such as the UK, financing incentives are injected by the government to those businesses capable of reusing more than 40% of the wastewater generated at their facilities. In the eventuality that such sewage tariff is implemented in Malta, investing in ways of reusing wastewater will make the investment in wastewater treatment plants more attractive. For the past 14 years, FM Environmental (Malta) Ltd has been a key player in supporting the local industry with wastewater treatment plant

design, manufacture, installation and servicing, incorporating various technologies, with custom-designed solutions to suit particular requirements and site limitations. Apart from various projects overseas in Libya, Oman, Lebanon, Belgium, Ireland and the UK, local solutions have been successfully implemented at the Golden Sands Hotel, Hilton Hotel, The George Hotel, Mater Dei hospital, the Malta Transport building, and others. Wastewater reuse is not only an ongoing major cost-cutting exercise but also a commitment to enhance ‘green credentials’, and an active contribution to a much-needed, wider water conservation policy on a national scale. Reuben Cauchi is General Manager at FM Environmental (Malta) Ltd

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table and even had the opportunity to talk to Mr. Michele Palazzo, Managing Director of Caseificio Palazzo S.p.A., the family-run dairy which has been producing the Murgella range since 1955.

June 2011

Food Works Its Magic It was one of those simple but good ideas, surely done before but still fresh and exciting. Get the guests not just to sample the food but also to lend a proper hand in preparing the food. Victor Calleja reports about the fare, the fun and the night that was organised by Foodworks together with their local representatives in Malta, P Cutajar & Co Ltd. The night was held in conjunction with ITS which also provided the premises, staff members and service. To be very honest when they told me what was in store I was sceptical on various counts. First of all they told me they would get me to cook. I was quite worried: my cooking days can be counted on less than one hand and inversely and perversely proportional are most of my cooking attempts that ended in disaster. So that was worry one. The other big worry was that I couldnâ&#x20AC;&#x2122;t imagine the guests bonding too well and assisting the master chef and his assistants. Most of the other guests were top chefs from leading hotels and restaurants in Malta. Besides the near impossibility of getting these revered culinary stars under one roof, getting them to fraternise and to even cook together sounded something beyond impossible and could be the setting for some murderous mayhem. However, just as they managed to get me to wear my silly hat and cook, so Foodworks and P Cutajar also managed the other magic of getting the chefs to do all they were bid, and all was done in great camaraderie and, as all our school-day essays about outings

ended: great fun was had by all. The food we had was all imported by P Cutajar and some of the ingredients were specially brought down for the occasion by Oliver Bertermann, product development and business relations manager of OSI Foodworks GmbH (Germany). Oliver is a great chef and he is also a good communicator, managing to put together a good sampling of

the food, ably prepared by him and assisted by us and the ITS chefs. And he did manage to get us all involved: seeing the executive chefs from the Malta Hilton and Island Hotels Group working contently together in the ITS kitchens was for me one of the highlights of the night. We started off with a selection of chicken and pork appetizers, all nice and juicy. Then we had

Joseph Casingena and Victor Gilson both lecturers at ITS together with Oliver Bertermann from Foodworks.

June 2011

a chicken kebab salad followed by breast of chicken and cheese ravioli. A mini Angus beef burger was next. To close the food selection we had some wicked fare: mixed doughnuts and cremespresso. The Lavazza coffee was as usual a good energising part of the evening. Many of the food products come ready packed for cooking but unlike some preprepared food the Foodworks fare is wholesome and appetizing. Treated

by expert hands they are also extremely enjoyable. The wines were well paired to help the palate and make the evening lighter and greater fun. They were all from the Pasqua range, which is also represented by P. Cutajar. On a much lighter note another highlight of the night for me was the way the asparagus was chopped and presented. And the taste was exquisite. I’m not sure

Matthew Cauchi F&B Manager at Alexandra Hotel and Alexander Arena, Divisional Manager, P Cutajar & Co Ltd

From left: Mario Caruana, Group Executive Chef at Island Hotels, Joe Vella, Executive Chef, Hilton Malta, Denis Zammit Cutajar, Director, P Cutajar & Co Ltd, Hezron Muscat, Brand Executive, P Cutajar & Co Ltd.

From left: Paul Buhagiar, Head Chef, Piccolo Padre Restaurant, Victor Calleja (MHRA), Alain Grech (ITS student), Alex Vella, Chef Patron, Vino Veritas Restaurant, Oliver Bertermann, Foodworks.

June 2011

if the special effect of Alexander Arena, Divisional Manager F&B at P Cutajar, doing the hard work of chopping, made the difference. I was then asked to cut up some of the chicken breasts. Nothing seemed simpler but, just as Alexander found out before me, handling hot food is not as easy as it sounds. As some of the star chefs and cooks later told me, getting your hands burnt or handling very hot food becomes second nature. The chicken I chopped and the ravioli sauce I helped prepare were all heartily eaten by all and no one seemed to be complaining. If I managed to help prepare food for such stars then I suppose I could do the same for some suffering family members or friends. So maybe I can learn to stand the heat and will don my chef ’s hat slightly more eagerly and confidently. Foodworks has been represented by P Cutajar for nearly three years and they have already managed to stir up a lot of interest in Malta. The main products marketed by Foodworks are chicken breasts, chicken strips and Angus burgers. Most of the products imported are for the local catering trade but a few products are now being made available in retail packs. Shelf life of the products varies but is mostly 6 to 12 months. Even where shelf life can be longer Foodworks prefers limiting it to make doubly sure that the products remain of top quality. Food, as they say, is needed for the body, but when it is chosen from the right sources and accompanied by the right ingredients and cooked and chopped well, that food becomes a special treat. The treat was to write home about and this is what I ended up doing: writing all about it not because I was fêted but because the products and the event deserve the accolades. For trade enquiries contact Alexander Arena at P Cutajar & Co Ltd on 21448466.

Malta Incentivises Foreign Investment on a Personal, Corporate Level Malta’s Finance, Economy and Investment Minister Tonio Fenech this year introduced The Highly Qualified Persons Rules, 2011 - attractive tax incentives available to highly qualified individuals employed with companies licensed or recognised by the Malta Financial Services Authority. These establish that an individual not domiciled in Malta who is employed to fill a senior position within such a company may opt to pay tax at the flat rate of 15% on employment income derived in respect of work or duties carried out in Malta. This can be in respect of any period spent outside Malta in connection with such work or duties. Furthermore, in terms of the rules, no further Malta tax would be chargeable in respect of qualifying employment income exceeding €5,000,000. Those eligible would hold the following positions: Chief Executive Officer; Chief Risk Officer; Chief Financial Officer; Chief Operations Officer; Chief Technology Officer; Portfolio Manager; Chief Investment Officer; Senior Trader/Trader; Senior Analyst (including Structuring Professional); Actuarial Professional; Chief Underwriting Officer; Chief Insurance Technical Officer; Head of Marketing and Head of Investor Relations. Eligible persons would be required to apply to the MFSA for a formal determination confirming eligibility and would then be required to submit a prescribed form

June 2011

(endorsed by the MFSA) to the local tax authorities together with his/her tax return. In addition, the employee would be entitled to opt to pay tax on Malta source employment income at the flat rate of 15% if the senior employee:

•

is employed to fill a senior position (or to perform equivalent activities) and is in possesion of professional qualifications or acceptable professional experience;

•

is entitled to remuneration of at least €75,000 (exclusive of the annual value of any fringe benefits) in terms of a contract of employment;

•

is in receipt of stable and regular resources which are sufficient to maintain him/herself and his her family members without recourse to domestic social assistance;

It is important to note that these rules only apply to MFSA licensed companies and that employees of gaming or regular companies would not qualify. They also do not apply in respect of any individual who was employed under a contract of employment requiring the performance of duties in Malta for a period exceeding 2 years preceding the 1st January, 2011. Additional restrictions apply in respect of EEA and Swiss nationals, as well as citizens of non-EU Member States. Accordingly, the tax benefits are available to EEA and Swiss nationals for a maximum consecutive period of 5 years and to non-EU citizens for a maximum consecutive period of 4 years (commencing in the year in which the taxpayer is first liable to tax in Malta). No maximum period or additional restrictions are prescribed for the application of the rules in favour of nationals of EU member states.

• resides in accommodation regarded as normal for a comparable family in Malta; • is not domiciled in Malta; •

is in possession of a valid travel document;

•

is in possession of adequate health insurance;

•

does not benefit under alternative

incentives available domestically in favour of investment services and insurance expatriate employees;

• is protected as an employee under applicable Maltese laws

For further information on the rules or your eligibility to benefit from the reduced personal income tax, please contact info@csbgroup.com.

Fresche SpecialitĂ di Puglia Burrata Murgella A typical Apulian fresh cheese speciality stuffed with frayed mozzarella and cream Gold Award Winner at the World Cheese Awards 2010 Exclusively distributed by PJ Sutters (Marketing) Ltd. For trade enquiries please call 23988000

Maximum Revenue Through Direct Online Bookings Direct business in the hospitality industry in Malta has seen an immense increase over the past few years as more properties are now offering guests the possibility to book direct through their website. Online hotel bookings have become popular as travellers opt to shop and book online rather than rely on traditional brick and mortal channels. There are three main methods for a hotelier to sell online today; either through an Online Travel Agency (OTA), Internet Distribution Systems (IDS), or Direct Booking through their property’s own website.

• • •

Companies like Expedia, Booking. com and Travelocity supply travellers with a wide range of accommodation options, allowing them to make an informed decision by comparing prices and facilities of a comprehensive list of hotels within a destination. This new breed of travel agents supply pictures of hotels, room descriptions, prices and deals, as well as reviews from other travellers, making the whole booking process easier for the traveller. Or not?

Offering Much More

Direct Hotel Bookings As the number of OTAs and travel portals keeps increasing, the marketing information supplied is practically identical and limited. Once travellers have narrowed down their selection they prefer to research further to verify that the marketing information provided is correct and to ensure that they have found the best deal before making their final decision. It is here that the online booker visits the hotel’s website and it is here that the real marketing process begins. Direct hotel bookings attract frequent, loyal customers, who

high commissions Possibility to retain rate parity across the online segment whilst increasing added value Higher chance to convert visitors into clients, repeat clients Opportunity to up-sell and cross-sell

focus more on additional value and personal attention. Hotel websites are usually targeted towards this audience, but some still fail to convert their visitors’ interest into a booking. This lack of conversion becomes even more preoccupying in a web 2.0 scenario where hoteliers are now mastering social media to attract higher traffic to their website, but fail to convert. The answer to this is to balance out the hotel’s reliance on intermediary sales by making the property directly bookable. Here are some of the major advantages: • Increase in profits by eliminating

In a day where the traveller has become more knowledgeable and demanding, offering ‘just’ accommodation does not always maximise revenue potential. An innovative online booking engine like addaJet (www.addajet.com) provides the hotel with such direct sales in real time, by dynamically packaging accommodation with scheduled and low cost flights to Malta, airport transfers and other inbound services such as excursions and activities. AddaJet brings to the single property a one-stop-shop solution with the technological power of a full-fledged travel portal. “Maximising revenue is not only about pricing, but also about maximising the potential to sell more through the least number Continues on page 101

June 2011

Interested Interested about about what what is is happening happening in in the the Tourism Tourism Industry? Industry? So So are are we we The hotel industry is facing challenging times. The hotel industry is facing challenging times. More than ever, access to deep, current market More than ever, access to deep, current market intelligence is vital for strategic decision making. intelligence is vital for strategic decision making. The BOV MHRA Hotel Survey by Deloitte offers the The BOV MHRA Hotel Survey by Deloitte offers the latest information on hotel performance and market latest information on hotel performance and market trends. trends.

Deloitte Services Limited Deloitte Services Limited Deloitte Place, Mriehel Bypass, Mriehel BKR3000 - Malta Deloitte Place, Mriehel Bypass, Mriehel BKR3000 - Malta Tel: +356 23432000 Tel: +356 23432000 Fax: +356 21318196 Fax: +356 21318196 E-mail: mhrasurvey@deloitte.com.mt E-mail: mhrasurvey@deloitte.com.mt © 2011 Deloitte Malta © 2011 Deloitte Malta

Why participate? Why participate? • Understand the trends in the tourism and • Understand the trends in the tourism and hospitality industry. hospitality industry. • Obtain a copy of detailed results. • Obtain a copy of detailed results. • Confidentiality - you are assured of complete data • Confidentiality - you are assured of complete data confidentiality. confidentiality. • Subscribe to the detailed Benchmarking reports • Subscribe to the detailed Benchmarking reports that give you the opportunity to compare your that give you the opportunity to compare your hotel’s performance against other hotels in the hotel’s performance against other hotels in the sector. sector. • Additional information focusing on the regional • Additional information focusing on the regional areas within the Maltese islands as well as areas within the Maltese islands as well as international data pertaining to similar locations. international data pertaining to similar locations. The BOV MHRA Survey by Deloitte runs as an industry initiative by MHRA, so there is no charge for hotels that take part. All participants are entitled to receive The BOV MHRA Survey by Deloitte runs as an industry initiative by MHRA, so complimentary electronic copies of the report for the quarter they participate in. there is no charge for hotels that take part. All participants are entitled to receive Benchmarking reports are also available on request, at a charge. To participate in complimentary electronic copies of the report for the quarter they participate in. the survey please send an email to mhrasurvey@deloitte.com.mt. Benchmarking reports are also available on request, at a charge. To participate in the survey please send an email to mhrasurvey@deloitte.com.mt.

Diners enjoying the food at the Batubulan

Head North and Straight to Batubulan

Victor Calleja

There are so many restaurants in Malta that we should never be at a loss where to go to stuff ourselves. But is it just me or are there others out there like me: when choosing the proper place for the night (or whenever) I am stumped and take ages to decide where I want to go to get my hunger appeased and my senses tickled. Whenever I stumble on a real gem I wish to scream out the name and ask everyone to write it down or scratch it on a wall at home where it surely won’t get misplaced or filed into eternal obscurity. So get on with it, take down this name and go there quickly as it’s only open in summer. This gem of a restaurant is called Batubulan, opposite the Dolmen Resort Hotel on the promenade and perched imposingly above the beach at Qawra. It commands oh such awe-inspiring vistas of St Paul’s bay and St Paul’s islands that these silly words of mine aren’t going to do justice to it or to the views. The place is worth visiting even if just for

the vistas. But take my word for this: the food and the service are also impressive; but go and check it out you won’t regret it. The smile on those serving us at Batubulan was ever-present and they do not rush you to take your order. That, to me, is all important. What if I choose the wrong pasta or main dish and then have to wail my way home because my neighbour’s plate seemed ever so enticing and I never even had enough time to

study the menu in its entirety to know of that dish’s existence? At Batubulan they ask gently and move on if they see you are still lost. They also pass helpful comments and accommodated all our quirky demands. Bugibba and Qawra are not the easiest of places to tackle on a Saturday in mid-June, especially regarding parking. The place was teeming, but this, after all, is what makes any place vibrant. Much as parking congestion

June 2011

Cheers to the food, the company and the beautiful scenery

and traffic problems bother me I would rather face them than a ghost town. So hurray for crowds. If you head to Batubulan for an evening meal during the weekend make an early start and ensure you are seated at your table before sunset, which, seen from the restaurant against the backdrop of St Paul’s Islands, is visual magic. Four of us went to Batubulan and, as I had suggested the place, I was bombarded with questions about the origin of the name. I had to admit I didn’t have a clue so I discreetly asked one of the staff for its origin and significance. Batubulan forms part of the Amazonia complex and they are all managed by the Dolmen Resort Hotel. According to the staff member I had asked, the name Batubulan has an Amazonian connection. I wasn’t intrigued enough

to find out more and when my wife and our two friends asked for more details I just shrugged my shoulders, politely advised that I am no relation of Mr. Google and insisted that as long as I am wellfed and the company I am in isn’t too demanding, Batubulan could mean anything. Later at home I did ask Google for some information about the name. Batubulan means moonstone and is actually connected to Bali. So I’m still intrigued about its connection to Amazonia. Back to Batubulan: it is simply decorated and relies on the professionalism of the designer who handled the surrounding vista – the sea, the sky and St Paul’s Islands, which is basically all that you can see when you are seated on the comfortable wooden terrace. The menu is not vast though it still took me an age to decide. After some agonising

soul-searching we decided to start off with a small choice of meze which consisted of small refreshing nibbles on scrumptious bread. I love sharing but it did help that none of our group was a selfish grabber of grub, wolfing away anything on the common plate. By the time we got to our first course the sun had really set and the grand colours of vibrant sunset slowly gave way to darkness. A new vista, just as imposing, came on. Sitting at the table at Batubulan you forget you are so close to the heart of Bugibba; you think of romance and of peace and you just relax. You observe the lights coming on, adding a shimmering feel to the sea and to the view all around. The bobbing boats make you think of their catch of the day. We proceeded with our food. I chose spaghetti aglio e olio, my firm pasta favourite. I know some fish

June 2011

diehards and some pasta connoisseurs do not approve of my choice, but I am at an age where I take what I like and what seems good and to hell with what is proper or expected. My wife took a stir-fry of vegetables which looked hearteningly good. The other couple opted for linguini with tuna and rice with chicken. If I like the place and its food I will write about it so I have a marvellous excuse to nibble from everyone’s plate. I am a glutton for good food and love knowing what every plate on my table tastes like. Otherwise how can I write about a place if I do not savour a whole range of foods on offer? So my suffering friends and wife allowed me to taste their food with a few tut-tuts tucked in. The tuna pasta, which had chunks of tasty fresh tuna, was exceptionally good. I rarely like pasta which features any fish in it but this definitely was a good choice. Vegetables do not enthuse me but my wife’s stirfried ones were certainly done to perfection – crisp and crunchy, just short of being raw with a delightful hint of sesame oil. For wines we opted for a local white and a foreign red. Being in the North we felt it was fitting to drink wine produced with grapes from the sister island. The Delicata Victoria heights blended well with the tuna pasta and fish main courses. The red was a South African Pinotage smooth on the palate without being too cloying for the warmish night.

June 2011

Both had a breezy feel and added to the easy-going night. The main dishes were another treat from the Batubulan. I’m still not convinced the name adds too much flavour to the place or its food. If anyone goes there with thoughts of Amazonian or Balinese food or atmosphere he or she will be disappointed. But then as some knowledgeable bard once said: what’s in a name? For main course I opted for my firm favourite: tuna. I asked for it with a crust on top, which is how I love it - slightly charred at the top then soft and juicy inside. Sometimes waiters gape and think I am barmy when I ask for this but our waitress just nodded and went happily on with her work. I hardly expected the tuna to be so close to perfection: the waitress obviously conveyed my instructions to the chef who produced it as desired. The wicked fries and scrumptiously healthy vegetables were good accompaniments. Around me the rest were eating some gorgeous stuff: lamb, pagell and rigatoni with a pesto and onion sauce for my vegetarian wife. All were up to the standards of my tuna, in fact ‘exceptional’ was bandied about most of that night. One of my fellow-diners who must have felt bad seeing me having to “suffer” to taste everyone’s food, tried my tuna and her look of absolute approval confirmed my opinion that Batubulan

is definitely worth a visit. For sweets we all chose differently, pandering to my sharing instinct and sending silly convention to hell. The balmy feel from the fun

The name might be a tough one to remember and understand but the food, the service and the views make of Batubulan a joy to be remembered for a long time.

of the night, the wine and the food must have changed my wife’s and my friends’ dictum of not dipping into your neighbours’ food. We had a baci mousse which almost beat its prototype – my old-established favourite chocolates and the lemon tart was deliciously lemony with a thin crust of the lightest of pastries. All were delicate marvels with tastes that exploded in your mouth. The name might be a tough one to remember and understand but the food, the service and the views make of Batubulan a joy to be remembered for a long time.

28244 Generic J&C Pisani Ad 11/18/10 3:30 PM Page 1 C

CY CMY

Relaunch of the Single Market: ‘Lack of Ownership Needs to be Addressed’ - MEP Louis Grech In the third Business Meets MEPs session, organised by the Malta Business Bureau, MEP Louis Grech stated that there is currently a lack of ownership when it comes to overseeing the Relaunch of the European Single Market and that the European Union is not being aggressive enough to ensure the Union’s competitiveness on a global level. “There is broad consensus on the need to rethink the European Single Market, so as to ensure that it works for the citizen and for SMEs rather than the other way around. But there is currently a lack of clear leadership and ownership of the numerous initiatives that have been adopted to ensure that the Relaunch of the Single Market is a success. It is essential that both the European Commission and Member States take ownership of this initiative if it is to be successful,” he stated during the business session that was chaired by The Times journalist, Joanna Ripard. Mr John A Huber, President of the MBB, stated in his opening address that the time was ripe for more active discussion on the subject and a deeper understanding of the aims and objectives of the plans contained in the Single Market Act. “The Malta Business Bureau has not shied away from leading the discussion related to the Single Market Act in Malta and the original 50 proposals tabled by the European Commission have required extensive analysis,” he stated. “EU accession has created a shift in the operating environment of Maltese business, presenting considerable opportunities but also

MEP Louis Grech addressing the audience

a number of challenges. The Single Market gives local firms access to a huge market thanks to the reduction of barriers to trade, but the reality is that our businesses are not yet capitalising on the benefits of the Single Market, and this state of affairs needs to be addressed immediately,” he stated. “The Relaunch of the Single Market will be the perfect opportunity to address difficulties that the local business community is facing in this regard.” During the discussion, MEP Grech stated that whilst “a Relaunch of the Single Market is needed, there is a lack of understanding about what the Single Market really is, and how it can work for individual

citizens as well as for businesses.” He continued to state that the Relaunch of the Single Market, through the Single Market Act, will aim to ensure that the Single Market is economically viable, supported politically and socially acceptable. Mr Grech expressed his wish to see SMEs as the “prime movers and shakers” within the Single Market, stating that action must be taken to ensure that access to the Single Market must be made easier for these business organisations. “Undeniably, a number of contentious issues will be addressed as part of the Re-launch of the Single Market over the coming months, including the proposal to establish a

June 2011

Common Fiscal Policy and a Common Consolidated Corporate Tax Base (CCTB),” he said.

MBB Announces New Board of Trustees The Malta Business Bureau has announced the composition of its new Board of Trustees, with two new Board Members, Mr Charles Brincat and Mr Sergio Vella, joining the team. Mr John A. Huber was nominated to serve as President for a second consecutive year, while Mr George Micallef, Mr Anthony Zahra and Mr Anton Borg have all been re-confirmed as Board Members. While welcoming its new Board Members, the Malta Business Bureau also thanked outgoing Board Members Mr Tancred Tabone and Mr Mario Spiteri for their service and their contribution in helping to shape the recent restructuring and the business-development growth of the organisation. The Board of Trustees is now made of the following members: • Mr John A. Huber (President) – Malta Chamber Officer, Board of Management and CEO of John Huber & Associates • Mr George Micallef – President MHRA and Managing Director Sunroute Hotels Ltd. • Mr Anthony Zahra – Vice President MHRA and CEO of Alpine Holdings Ltd • Mr Anton Borg – Malta Chamber Officer, Board of Management and Joint Managing Director JB Plastics Ltd • Mr Charles Brincat – Malta Chamber Council Member and General Manager of Carlo Gavazzi • Mr Sergio Vella – Malta Chamber Council Member and Managing Director of Actavis Malta MBB President, Mr John A.

Huber, explained that the new Board would continue to ensure that the organisation takes an increasingly pro-active approach with regards to linking the EU policy-agenda with the local business community whilst striving to develop further the MBB’s services. “The Board of Trustees, along with the MBB Executive team, will seek to provide direct assistance to Maltese enterprises to understand the regulatory challenges emanating from pipeline EU legislation. The organisation will also continue to encourage and support businesses to exploit the opportunities offered by the EU Single Market,” he said. Mr. Huber stressed that there is a need for increased support for Maltese companies to be able to tap into public procurement opportunities in other EU member states. “This need

Charles Brincat

has prompted the MBB to launch a new service to alert Maltese businesses of procurement opportunities within the EU. The EU Tenders Alert service contains procurement tender information for projects of a certain market value for which competitive bidding is allowed by economic operators irrespective of their operational location within the EU-27 member states. The feedback by Maltese business on the launch of the new service has been very encouraging. They clearly see this service as being of value-added to their business,” Mr Huber stated. The new Board will also continue to oversee the organisation’s work in identifying and submitting EU-funded project proposals that could benefit its parent organisations with a positive roll-on impact on the member firms. Recently, the MBB was informed that its LIFE+ project proposal has been recommended for co-financing by the European Commission. The project’s main objective will be to encourage behavioral change in businesses that will lead to increased adoption of best practices for water conservation. Besides the launch of new services and the development of focused EU projects-bids, the Malta Business Bureau remains committed to carry out a series of impact assessment studies over the coming years. “The MBB is committed to conduct a number of economic studies on draft EU legislations proposed by the European Commission. The MBB believes that through such studies, it will be safeguarding Maltese business interests by drawing the attention of both EU and national public authorities to certain decisions that may hinder the competitiveness of particular sectors,” Mr Huber concluded.

Sergio Vella

June 2011

SME Finance: Room for Improvement Many SMEs encounter difficulties when trying to get a bank loan as they might not have enough collateral, or too weak a balance sheet, or otherwise do not meet the standards of the banks. These problems are common in many EU countries and the European Union has launched several initiatives to help small firms to access financing. SMEs are the backbone of the EU’s economy and in many cases are the drivers of innovation, competitiveness and growth. The European Commission adopted in 2008 the Small Business Act, which places SMEs at the centre of policy makers’ attention at national and European levels. The progress achieved was reviewed in early 2011. With the Small Business Act, the EU has shortened payment times, reduced the regulatory burden facing small firms, and facilitated access to public procurement. However, to build on these achievements and encourage growth, the Commission and national governments must continue cooperate closely to improve SMEs’ access to finance and markets. The European Union supports SMEs with grants, loans, equity investments and guarantees. Some of the programmes are managed directly from Brussels whereas others are managed by regions, Member States and local banks. There are several different types of funding opportunities for SMEs. First, we have those that are linked to European policy themes and objectives such as the environment, research, and education. SMEs or other organisations can usu-

ally apply directly for grants from these programmes , generally on condition that they present highquality projects. Depending on the programme, applicants can also include industrial groupings, business associations, business support providers or consultants. European grants only cover part of the costs of a project. The Commission has expressed its commitment to make it easier for SMEs’ to access EU funding programmes and making them more user-friendly. For the next generation of EU programmes, a higher degree of SME participation in funding and governance should be aimed for. Second, we have the regional funds. The European Regional Development Fund and European Social Fund benefit large numbers of SMEs under various programmes and initiatives that are specific to each Member State. The projects are selected by the regions and Member States and the funding can take the shape of grants, loans, equity, or guarantees, depending on the region and the programme. There are certain common tools that are available for Member States that wish to use them. For example, many countries have decided to participate in the JEREMIE scheme that helps them to use regional funds for financing SMEs, for example to guarantee loans or invest in equity. The Commission is considering ways to simplify the Structural Fund rules so that their use to improve the competitiveness of SMEs would be easier. Third, there are the financial instruments of the Competitiveness Programme that help SMEs

through professional investors and lenders: banks, venture capital funds and public financing institutions. This is an effective way of increasing the provision of finance in situations of market failure. Over 300 000 European SMEs will have benefited from better access to loans and equity investments by the end of the programme in 2013. These financial instruments have proven to be highly effective in helping the target firms – over 90% of beneficiary SMEs are micro-enterprises. The Commission is currently designing the next programme period after 2013. The new programmes will build on the experience and results of the current programmes, taking into account changes in the markets and the tight budgets of the Member States. At the same time, the Commission seeks to facilitate access to venture capital by creating a true single market that facilitates cross-border investment and fundraising. The Commission will continue to help SMEs through integrated (“onestop-shop”) business support services by the Enterprise Europe Network. The Network brings together 600 partners (Chambers of Commerce, Innovation Agencies, Regional Development Agencies, etc) that are close to SMEs and able to help them with internationalisation, technology transfer, information and advice on legislation and access to finance. Finally, the European Investment Bank (EIB) has greatly expanded its lending to small businesses across Europe. About €30 billion has been made available for banks in 2008-2010.

June 2011

Silver in Paris, Second in Piedmont, Bronze in Burgundy & Commendations in London for Delicata D.O.K. Wines In March, Delicata’s flagship premium red wine, 2009 Gran Cavalier Late Harvest Barrel Matured Syrah D.O.K. Superior Malta, was awarded a Silver medal at the prestigious international wine competition Vinalies Internationales held in Paris. Vinalies Internationales is an international wine competition organised by the Union des Oenologues de France. Vinalies Internationales goal is to “emphasise the maturation capability of the wines and to honour those wines that attain a high quality level close to the optimal tasting expression of their “appellation of origin”. The medals awarded are limited to only 30% of all participating wines according to the OIV rules. The 2011 competition brought together almost 3,500 wines from the majority of the world’s wine regions. Each panel must include two French judges and three judges from other countries, whilst the allotted President of each panel must be a French oenologist. Wines are grouped according to their origin and type. The assess-

Gran Cavalier

ments of the wines are descriptive and include comments on the visual aspect, olfactory aspect, palate impression, overall impression and characteristics. The Silver medal winning Gran Cavalier is made from 100% late-picked Maltese Syrah grapes from the 2009 harvest, softened and matured for 10-12 months in 225-litre French oak barrels. In April, Delicata’s popular Rose Gellewza Frizzante was awarded a Bronze Medal (for the third time) at the prestigious French wine competition, the Challenge International du Vin, held in Bordeaux. During the competition, 4,624 wines from 35 countries were judged. Of these, 3,319 were eliminated, while only 1,305 wines (28.22%) received awards. The Challenge International du Vin, where wines are judged by the entire wine industry, from producers to consumers, deserved its international reputation more than ever, with 192 panels tasting the wines. To evaluate the wines there were 768 tasting judges, 90% of which were French and 10% from

Rose Gellewza Frizzante

other countries. In addition, there were 133 Volunteer commissioners. In May Delicata picked up another two awards for their wines in two separate wine competitions held in London. One of the commendations awarded was again for the 2009 vintage Gran Cavalier barrel-matured, late-harvest Syrah D.O.K. Superior Malta, which was won at the prestigious Decanter World Wine Awards. The other commendation was given to the 2010 vintage Medina Girgentina Chardonnay D.O.K. Malta at the long-established London International Wine Challenge. Finally in Monferrato, in the Italian province of Alessandria, Delicata’s D.O.K. Gozo wine 2009 Victoria Heights Merlot was invited to participate in an annual competition of Piemonte red wines and was subsequently positioned in second place. The wines were judged by three leading sommeliers from the Piedmont region. This brings the Delicata international ‘medal count’ for its wines up to an impressive 80 awards.

Medina Girgentina Chardonnay

Victoria Heights Merlot

June 2011

Environmental Landscapes Consortium Limited Wied Incita Nurseries, Mdina Road, Attard Tel: 2141 5488, Fax: 2141 9125 www.elcmalta.com

Tourism Career Awareness for our Secondary School Students With the aim of increasing tourism career awareness amongst secondary school students, the Malta Tourism Authority has once again organised the CHOICE programme as well as a Job Shadowing Programme for Form 4 students.

Job Shadowing & Choice Presentation Ceremony

CHOICE has been running for the past ten years and is held in collaboration with the Institute of Tourism Studies (ITS). The programme involves talks in schools, visits to a tourism-related establishment and/ or visits to the ITS. Talks in schools are delivered by industry stakeholders, who talk about the many opportunities available to these youths within the sector while also sharing their personal experiences. During the last scholastic year 40 schools participated in the CHOICE programme totalling around 3000 students. Participating students can also take part in the CHOICE Quiz which tests their knowledge on different jobs in tourism as well as giving them the opportunity to propose a creative idea for the tourism industry. This year students were asked to focus on either Eco-Tourism or Cultural

Tourism and the MTA received some very original essays. A record number of entries were submitted from various schools. The winning pair, who attend Sacred Heart College, focused on the various ways a hotel can be more ecofriendly. The winners will spend a week at a Hilton hotel in Istanbul, Turkey, with the 1st prize being sponsored by Hilton Malta. Another initiative aimed at attracting youths towards the tourism industry is the Job Shadowing Programme. This programme is now in its second consecutive year and aims to better inform students about the various careers they may pursue within the tourism industry by means of a one-week placement. The initiative is supported by MHRA and this year a total of 24 hotels participated as host organisations, together with Heri-

tage Malta and Malta International Airport. Students therefore had the opportunity to observe a variety of tourism-related careers. The Job Shadowing Programme was held between March and April and over 200 students benefited from this experience. The participating colleges were Maria Regina, St. Theresa & St. Clare, as well as a good number of Church Schools. All the students were acknowledged during an official ceremony held on Wednesday 18th May at the Dolmen Hotel. Addressing the audience, the Hon. Mario de Marco, Parliamentary Secretary for Tourism, the Environment and Culture, maintained that these students have a real opportunity to work in tourism as it has a workforce of roughly 18,000 people. He stressed that government and MTA are working together to enhance the skills of the future workforce through such programmes, while also training people who are already working in the industry through initiatives such as the EU co-financed ADVANCE programme. During the ceremony each student was presented with a certificate of participation, while some students shared their views about their experience during the shadowing period. Short presentations were also given by hotel representatives as well as one of the college principals, all of whom felt that the programme had been very successful both for students as well as for the host establishments.

June 2011

GO Mobile’s World-Class International Roaming Service GO, Malta’s leading communications and entertainment provider, offers the best level of international roaming service compared to local competition and at par with international operators, with far-reaching worldwide coverage spanning all continents. GO’s mobile roaming coverage is now available in over 200 countries thanks to roaming agreements with over 450 leading operators worldwide. In each EU country GO has roaming agreements with a minimum of two 3G networks, thus ensuring fast internet and data throughout for its customers – even when they travel abroad. GO has made sure that, when travelling abroad, its mobile customers get to enjoy all the mobile features they are normally used to (voice, SMS, MMS, internet browsing, video calling - and much more!). Family, friends and work colleagues can stay in touch with them via GO mobile’s top-notch international roaming service. When planning to go abroad, the first thing customers should do is to get updated with GO mobile’s roaming info service by simply calling 79900400 from their GO mobile and following the voice prompts in order to access

information about GO mobile roaming tariffs and services. This service is offered for free to both Pay Monthly and Pay As You GO subscribers both when calling from Malta and when roaming. GO’s SMS info service is also easily available. Customers can send an SMS to 50700700 with the name of the country they intend to roam in - if using the service while still in Malta. If already abroad, all they need to do is send a blank SMS to the same number and they will receive the applicable tariff in Euro by return SMS. Terms and conditions apply with regards to both GO mobile’s roaming info service and SMS info service. Speaking about GO mobile’s international roaming service, GO’s Executive for International Roaming, Anthony Slater said: “Thanks to GO’s extensive International Roaming footprint, our mobile customers can stay in touch across 5 continents. We have made it possible for them to roam with over 450 leading telecom operators spread over more than 200 countries.” “GO mobile customers can enjoy a full range of services such as making and receiving calls, sending and

receiving SMS, accessing high speed mobile internet and much more – at very attractive rates – while overseas. In addition to international roaming, GO also provides in-flight roaming for the benefit of customers who are very much into travelling abroad,” he said. GO is the only Maltese network that offers an international in-flight roaming service. In-flight roaming via the network AeroMobile is now offered on certain flights operated by various leading airlines. These include Emirates Airlines, Lufthansa German Airlines, Qantas Airways and Saudi Arabian Airlines. Furthermore, for the greater convenience of its mobile customers, GO has roaming agreements with various maritime operators offering mobile services on various cruise and ferry services. These include Carnival, Celebrity, Costa, Royal Caribbean, Grimaldi and P&O. For further details – including tariffs and FAQS – on GO’s international roaming, an updated list of GO’s roaming partners, In-flight roaming and maritime roaming, customers can visit www.go.com.mt

GO Lands Prestigious World Finance Corporate Governance Award 2011 GO has won the prestigious World Finance Corporate Governance Award 2011. GO was identified by World Finance as the Maltese company which achieved high

June 2011

levels of excellence in Corporate Governance, exceeding formal requirements for international listings and regulatory frameworks, fully transparent in its disclosure

and showing best practice when interacting with its shareholders and stakeholders. An interview with Chief Executive Officer David Kay featured in the

March/April edition of the World Finance magazine while a video interview on the same lines was posted in the magazine’s online version. The award puts GO on the same footing as other winners including high profile companies such as Pirelli (Italy), Group Danone (France), Nestlé SA (Switzerland), Volvo Group (Sweden) Telecom Egypt, Cisco Systems (USA), Samsung Electronics (South Korea). Commenting on the recognition during the World Finance interview, GO CEO, David Kay, said: “It gives us satisfaction to have landed this award that underpins our ongoing endeavours to operate in a way that is in line with the Company’s statutory and legal obligations.” “Good corporate governance has been – and will remain – a top priority for the company and we consider it to be a responsibility which starts with the Board of Directors and permeates down throughout

the company. GO reports about Corporate Governance in its annual report sent out to our shareholders. We are proud of the fact that we have appropriate mechanisms and structures to ensure that there is an independent view of the governance in place,” he added. Created in 2007, The World Finance Awards aim to identify industry leaders, individuals, teams and organisations in the global marketplace that represent the benchmark of achievement and best practice in the financial and business world. World Finance Magazine precisely where the awards are published - acknowledges companies whose excellent corporate governance, transparency in their ideals and actions as well as strong internal structures have ensured sustainable, ethical growth through tough times. The magazine boasts a readership of 120,000 key decision-makers worldwide.

GO CEO David Kay during the World Finance Video Interview at the London Stock Exchange

GO CEO David Kay (2nd from left) receiving the World Finance Corporate Governance Award 2011

Azzopardi Fisheries - St Paul’s Bay Tel: (+356) 2157 2449, 2158 1109

Attard Fish Shop - Attard Tel: (+356) 2142 1796, 7905 4787

Pesceria San Gwann - San Gwann Tel: (+356) 2138 5633, 9929 3300

Gzira Fish Shop - Gzira Tel: (+356) 2131 1145, 9947 5519

Silvia Fish Shop - Ibragg Tel: (+356) 2138 2448, 9944 7740

Email: info@azzopardifisheries.com.mt Web: www.azzopardifisheries.net

From the President importance and massive relevance to the tourism industry there has been very little interaction with the main tourism players, including the Malta Tourism Authority (MTA), and important decisions taken by the national carrier were at times learnt from third parties. The situation to date remains more or less unchanged and one hopes that this will improve with the appointment of the new CEO and new Chairman, who until recently was Chairman of the MTA, and consequently can appreciate the frustration and the risks involved by the lack of communication between the two organisations. The threat of industrial action by the Association of the Air Malta pilots can have devastating results during what is considered to be a peak period for the tourism indus-

Continues from page 11 but the appointed consultants took another 5 months to complete it, which did not help the situation. Not even now do we have a full picture, and we are fed bits and pieces through unofficial sources. As can be expected, this long and winding process created a lot of anxiety with all Air Malta staff, but also with the thousands more that work within the tourism industry. The communication process was poor since day one, and some of the decisions taken since then were sometimes erratic, like that taken in October last year to cut 38,000 seats from the UK, only to reinstate most of them 3 months later. Despite Air Malta’s strategic

try. It will put at risk the company itself, the entire Air Malta employees and the employment of thousands more who work within the tourism industry. It will also hurt a number of Maltese who have booked their trips and planned holidays with Air Malta. Industrial action in the prevailing circumstances carries a huge responsibility and as such should not be taken lightly. We are all waiting anxiously to see what will happen. On the forefront there are the 1,300 Air Malta staff, but there are also the thousands more who are employed with the tourism industry and other service providers. There are millions of euro of investment at risk. The stakes are very high, and we need to work together to see how best we can put Air Malta back on its feet soonest.

EUTRON ER-200 CASH REGISTERS

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News

Appointments at Island Hotels

Island Hotels Group Holdings plc, one of Malta’s largest hospitality organisations, a few months ago announced the appointment of Raphael Cauchi and Ernest Barry to the position of Chief Operating Officers for specific business units within the group and Adrian Attard to Hotel Manager at the Radisson Blu Resort, St. Julian’s. Ernest Barry takes the reins at the Group’s Golden Sands developments which include the Radisson Blu Resort & Spa, Golden Sands, as well as the Hal-Ferh Development which is currently going through the planning process with MEPA. Ernest has worked for the group for the last 22 years, having joined as a receptionist at the Bugibba Holiday Complex in early 1990. Amongst other positions within the Group, Ernest previously held General Manager positions at the Coastline Hotel as well as at The Radisson Blu Resort, St. Julian’s. Raphael Cauchi, who was previously General Manager at the Radisson Blu Resort & Spa, Golden Sands, since its opening, now takes over as Chief Operating Officer for the rest of the Group’s portfolio, which includes The Radisson Blu Resort, St. Julian’s, The Coastline Hotel and

Island Caterers Ltd. Raphael has been with the group since 1997 when he joined as Food & Beverage Manager at the Radisson Blu Resort, St. Julians. Adrian Attard has taken on the position of Hotel Manager at the Radisson Blu Resort, St. Julian’s. Adrian was previously Group Director of Revenue Management, a role which he will be retaining. Adrian joined the group in 2005 as Food & Beverage Manager at the Radisson Blu Resort & Spa, Golden Sands, where he also held the position of Assistant General Manager. Group Chief Executive Officer, Winston J. Zahra highlighted that “It is a pleasure to announce these new positions within the group. Our commitment to maintain our growth momentum and develop further within the hospitality segment has led us to develop our operating structures and maintain solid succession plans. Growing people from within the organisation has always been key to our development and a cornerstone of our philosophy. Ernest, Raphael and Adrian have been with the Group for a number of years and having worked across the groups portfolio, their invaluable knowledge will undoubtedly continue to strengthen the group.”

Medina Restaurant Ranked Amongst Top 10 ‘Hidden Gems’ by Trip Advisor Malta’s very own Medina Restaurant in Mdina has been ranked amongst the Top 10 Hidden Gems for Wining and Dining by popular international holiday

Bulletin website, TripAdvisor. The restaurant was ranked Number 8 in the exclusive list, flanked by La Locanda del Castello in Italy, which was awarded 7th place and the Tamada Restaurant in London, which was awarded 9th place. The number 1 spot went to Enoteca de Belem, in Lisbon, while La Vineria Bollicine in Italy and Chez Marcel in Paris achieved second and third ranking respectively. Mr Noel Debono, Director of the successful eatery, commented that he was extremely pleased to be ranked amongst the Top 10 restaurants on TripAdvisor. “This is quite an impressive ranking not only for Medina Restaurant but also for Malta. I can only attribute this to my dedicated team and the enormous commitment they always give to their work. We always strive to give our very best to each and every client who walks through our doors, and it’s a pleasure to see that our efforts have not gone unnoticed,” he said. “We aim to offer a top quality and enjoyable dining experience through a selection of innovative dishes, attention to detail in our presentation and service and, of course, good value for money,” he continued. TripAdvisor is amongst the leading international travel websites where travellers can publicly voice their opinions and experiences following a trip abroad. The credibility and popularity of the site makes it an excellent form of advertising, with millions of people referring to advice posted by other travellers before making a decision on which destination to travel to and where to go once they get there.

June 2011

News

New General Manager

Reuben Mifsud was recently appointed general manager of the Marina Hotel at the Corinthia Beach Resort in St Julians. Reuben, who has been with CHI since 2000, brings a wealth of experience to his new role, having honed his management

skills as Director of Operations at the Corinthia Hotel Tripoli, Libya, where he was responsible for all sales & marketing activities. Prior to that, Reuben held various senior management roles, including those of Director of Human Resources at the Corinthia

Bulletin Tripoli and Acting General Manager of the CHI-operated Panorama Hotel in Prague, Czech Republic. He has also spearheaded a number of hotel pre-openings. Congratulating Reuben, CHI chief executive officer and managing director Tony Potter said “Reuben has done a terrific job for us in Tripoli and other CHI hotels over the past ten years and his new appointment is therefore a natural progression to our top management team. He is experienced and multi-talented and we are fully confident that he will relish his challenging new role.” In the photo Reuben is seen (centre) with his team.

Continues from page 79 of intermediaries,” claims Mr. Frankie Spiteri, local representative for addaJet.com.

Increased Revenues for Hotels in Malta using Addajet ‘With the implementation of addaJet to our website we have seen an increase of bookings by an average of 30%. This has increased our room rate and contributed to our cash flow. Guests have the option

to book Hotel or Hotel with Flight. The extranet (back of house) is very user-friendly, rates and special offers can be implemented in matter of minutes. A variety of reports is available to help you monitor bookings’. Stefan M. Fenech, Director of Paradise Bay Resort Hotel Hospitality Web Systems integrated the addaJet booking system on our website 2 months ago, and in this short period our online revenues have increased considerably

compared to the online revenues we achieved during the same period last year using a different booking engine’. Martin Farrugia Randon, Sales & Marketing Manager of Ramla Bay Resort

Information Sessions

Information sessions specific to Hotels/ Accommodation Establishments on how to increase online revenues will be organised in July. Places are limited so contact Hospitality Web Systems (HWS) today to reserve your place on Tel (+356) 21386768 / 27386768

Entertainment & Culture

Venues Blue Creek

The Restaurant on the Water’s Edge

The family-run Blue Creek Restaurant, overlooking Ghar Lapsi bay, opened its doors and began offering culinary delights eight years ago. The restaurant boasts unique breathtaking views of the islet of Filfla and the cliffs stretching to Wied iż-Żurrieq. Whilst admiring the breathtaking views from the restaurant terrace remember to order the signature dish - a thick fish soup. Fans of this scenic and elegant restaurant refer to the speciality as the essence of the Mediterranean Sea on a plate. The fish display reflects the daily catch, Maltese delicacies are all sourced from artisanal producers and the vast majority of the vegetables used by Blue Creek are grown organically. The menu ranges from fresh salads to mouth-watering pasta, and from meat to vegetarian specialties. The Blue Creek restaurant also stocks a vast selection of international wines to accompany the fantastic food. The philosophy of Blue Creek is the belief that service is of paramount importance. Thus, your dining experience will be enhanced by the unobtrusive but exceptionally friendly staff. Business lunches are ideal at Blue Creek if you want to impress a

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client and close that deal. On a weekday the atmosphere is more relaxed, with the added bonus of enjoying the awesome views from the terrace. Blue Creek is open every day except Tuesday all day and Thursday evenings. Lunch is served from 12.00 until 15.00 (last order). Dinner Friday and Saturday from 19.00 until 23.00 (last order)

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

Mdina Dungeons

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.

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 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

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 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 Sunday 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-to-resist 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

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La Rive

Tal-Familja

Marsascala Tel: 2163 2161 - 9947 3081 Website: www.talfamiljarestaurant.com

The Sun in Splendour

KuDéTa Lounge Bar 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 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.

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

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 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

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KuDéTa Lounge, at Le Méridien, offers a chic venue to meet up with friends. The pleasant smoking area is an asset for all, as it is also perfectly separated from the nonsmoking main bar. KuDéTa terrace offers stunning views over Balluta Bay. The Lounge, sprinkled with contemporary art, provides a fashionably fun atmosphere for all. Browse through a healthy menu of salads, sandwiches and wholesome snacks; or indulge in a comforting moment with a sumptuous selection of wraps and cakes. Happy hours and other treats are available.

(Call 2311 2254 for more info). Open daily from 9am till 1am. 39, Main Street, Balluta Bay, St Julian’s STJ1017 Tel: 2311 0000 Email: infolmsj@lemeridien.com

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

La Pappa

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.

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:

Opening Hours: Monday to Sunday 12:30 till 23:00

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

Bottega del Vino

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, specialising (as the name suggests), in a variety of labels from the finest vineyards worldwide.

Hilton Malta Portomaso, St. Julians Tel: 2138 3383

Opening Hours: Daily for dinner from 7pm (May to September). St George’s Bay, St Julian’s. Tel: 2370 2691 / 9999 3232 Email: tl.stgeorges@corinthia.com www.Corinthia.com

Da Nicole Restaurant

TL Open Air Restaurant

TL open air restaurant at the Corinthia Beach Resort, St George’s Bay, is the idyllic setting for dining under the stars and enjoying stunning views of the Mediterranean. Offering delicious seafood and meat platters, charcoal barbecues and divine desserts complemented by an extensive international wine list, TL provides a fresh and unique dining experience. For a real treat, try our traditional Mediterranean-style lamb and beef kebabs cooked on charcoal grill, and savour the array of flavours of the Mediterranean Mezes that accompany all our main courses whilst sipping one of our special cocktails. Ample parking available.

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 pecialise 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

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 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

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Mob: 9949 3580 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)

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.

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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

The Tudor Inn Bar and Restaurant, Marsascala

Browns

With its unbeatable location in Malta’s capital city, on the Valletta Waterfront, Browns Malta boasts stunning views of the Grand Harbour. On offer is a variety of tantalising dishes, and every Monday, Tuesday and Sunday evenings you pay only 50% of your total food bill. Browns also caters for all types of activities at very reasonable prices. The right venue for an unforgettable wedding, with the sun setting over the stunning Mediterranean Sea.

Open: 7 days a week 9.00 till late (kitchen open all day) After midnight Browns turns into the hottest club on the island. Bookings recommended. Tel: 2122 7410 Mob: 9949 2510 Web: www.browns.com.mt

The Tudor Inn is a seafront bar overlooking Marsascala Bay. It is a friendly Englishstyle bar serving wines, spirits & cocktails. A selection of home-made food is also served from 12 till 6pm Wednesday to Sunday. A traditional Sunday Roast with Yorkshire pudding, roast potatoes and fresh vegetables @ 7.95 is served from 12 till 4pm. Booking is advisable on tel 27636301. Parties of up to 24 are catered for and Thursday is Quiz Night at 8.30pm. Live football matches are also screened.

Opening Hours: Monday 5pm till 1am Tuesday 4pm till 1am Wednesday – Sunday 12noon till 1am. 52, Salini Street M’Scala Tel: 2763 6301 Mob: 9952 0844

Heat Bar/Diner

When one mentions the Valletta Waterfront the first name that comes to mind is HEAT as it was the first restaurant/bar that opened in this picturesque location in the Grand Harbour. HEAT bar & diner since the beginning of its operation has offered tasty food in casual surroundings at a price to suit all pockets. The selection on offer ranges from pasta to salads, grills etc. After midnight HEAT changes into a bar/club where one can dance all night long with resident DJs and amazing light effects.

Heat bar/diner Vault 16 Valletta Waterfront Open from 09:30am till 04:00am Breakfast-Lunch-Dinner Tel: 2124 2400 Email: heat@go.net,mt Web: www.heat.com.mt

Pepe Nero Restaurant

Pepe Nero is not one but two restaurant concepts, closely knit yet distinctly different. A Pizza-Pasta place flanks an à la carte restaurant yet restaurant manager Ottavio Suda quickly underlines that this is no ordinary pizza place, or restaurant for that matter. The pizzeria aims at providing fun to its patrons thanks to a selection of truly mouth-watering pizzas that are flared by Luciano, a top pizzaiolo trained in Italy. His tricks lie in the dough he kneads, which is made of five types of flour including soya, as well as his eye-catching rotating log and gas oven, the only one of its kind in Malta, especially shipped from Verona. San Marzano tomatoes, fior di latte and bufala mozzarella also form part of Luciano’s ingredients. His oven bakes no less than 15 pizzas in two and a half minutes and as I browse down the pizza menu I also notice a small selection of gluten-free pizzas as well as white pizzas which, as their name implies, make no use of any red tomatoes. In steps chef Mark Curmi who stresses that no item on his à la carte menu is preprepared. All his dishes are freshly made, including the bread, with different types being baked every day, as well as the desserts. Cooked in real time, and served in the al fresco section or in the striking ambience of the dining hall, the main focus of the cuisine is meat and fish of fine Medi-

terranean quality. The Pepe Nero signature dish would undoubtedly be the Tegamino which takes its name from the earthenware pan that slowly cooks a selection of Scottish shellfish which is then covered with a soft, nicely baked pizza base that one may dip bit by bit inyo the tasty juices of this very attractive fish. Pepe Nero promises and delivers a culinary experience together with the promise of a forthcoming Champagne and Oyster bar.

Open hours: 11:00 to 16:00 - Lunch 19:00 to 00:00 - Dinner 7 Days a Week Valletta Waterfront Valletta Tel: 2122 2220 Email: pepenero@go.net.mt Web: www.pepenero.com.mt

Scirocco Restaurant

The mind awakens with innovative flavours at Le Méridien. Scirocco Restaurant reflects a warm Mediterranean scheme and a subtle contemporary touch. This 5-star restaurant presents an astonishing buffet, orchestrated by Executive Head Chef Ruben Grixti, with a focus on healthy living. Themed evenings include a Maltese Night on Wednesdays, live cooking on Thursdays and an amazing plated Fish Night on Saturday. Sunday lunch remains a classic, revisited with style by Le Méridien culinary team. Bookings are recommended for week-end nights

and can be made by calling 2311 0000 or via email at infolmsj@lemeridien.com. Indulge in the Le Méridien dining experience.

Pizza, Amore & Fantasia

Open daily from 6.30pm till 10.30pm. 39, Main Street, Balluta Bay, St Julian’s STJ1017 Tel: 2311 0000 Email: infolmsj@lemeridien.com

Trattoria Fiorino D’Oro

Trattoria Fiorino D’Oro is a family-run restaurant and we pride ourselves on serving a number of typical home-made dishes. We are also very careful with the selection of fresh products which we use daily, especially the fish which is brought in daily by a couple of local fishermen. Our menu features home-made fresh pasta which is unique on the island as well as a selection of freshly-baked desserts made on site as well as by relatives.

Fiorino d’Oro is open Monday to Sunday for lunch and Monday to Saturday for dinner. It-Telgha ta’Alla u Ommu (road from Naxxar to Salina) Salina. Tel 79477537, 79406653. email: xandrub@gmail.com

Having opened its doors to the public on the 4th December 2010, the quaintly named Pizza, Amore e Fantasia has already garnered a reputation for serving one of the very best pizzas in town. Located on the bustling Gzira Strand, just opposite Manoel Island, Pizza, Amore & Fantasia has launched an entirely different concept of what pizza is all about. We speak to the ‘Consulente Tecnico’, Gennaro, whose passion as a pizzaiolo is evident in his description of the work involved. Gennaro, hailing from Abruzzo in Italy (where else?) is himself a World Champion Pizzaiolo, a Championship held annually at the SalsoMaggior Terme, where pizzaioli from all over the globe are judged on a strict number of criteria ranging from technique to presentation. We ask Gennaro what makes his pizza so special. “Our pizza is made entirely of natural, fresh ingredients. In fact, that is the first thing our customers, which are increasing by the day, comment on. It is unlike any other pizza that is available locally. We work only with the finest raw ingredients and our dough, which we make inhouse, is leavened naturally in the traditional waY. The quality of the dough marks the difference between a good and an excellent final product.”

206, The Strand Sliema (Opposite Manoel Island

June 2011

107

Bridge) Opening Hours: Mon-Sat 10.00 till 20.00 Tel: 2132 4544

The Black Pearl

One of Malta’s most loved venues, The Black Pearl welcomes you on board. Join us for lunch or an intimate dinner on our Upper Deck and enjoy our kitchen team’s specially designed menu complemented by international wines from our extensive wine list. Tourists visiting the Maltese Islands now have the opportunity to book a Maltese Culinary Experience before their lunch or dinner on our terrace, enjoying spectacular views of The Grand Harbour and the beautiful sea breeze. Our team will share the intriguing history of Maltese wines along with a tutored tasting of some wines we are most proud of. We also offer our specially prepared

Maltese platter which includes homemade bread, local olive oil, honey, bigilla, sundried tomatoes, galletti, Gozitan cheese, Maltese sausage and other Maltese classics. A trip to Malta is not complete without a Black Pearl Experience.

and lime juice served in a special take-home hand-made Mdina Glass flute. Sophisticated and unabashedly chic, the Pearl Lounge offers discerning guests a unique five-star atmosphere and service.

The Black Pearl, Ta’ Xbiex Marina, Ta’ Xbiex. Reservations: 21316000

Pearl Lounge Corinthia Hotel St George’s Bay St Julians STJ 3301 Phone: 2370 2684 Open daily from 6pm-1am

The Pearl Lounge

Sensations Wine Bar

Situated in the Corinthia Hotel St George’s Bay, Pearl Lounge is the ideal place to start your evening in style with an exciting menu of champagne cocktails, Bellinis and fine imported and Maltese wines. The Pearl Lounge signature cocktail is called Perlaverda. It is a unique blend of Grey Goose vodka, Midori, Blue Curacao and coconut

will enjoy a lively, friendly atmosphere. Start your evening in style with an exciting menu of Maltese and foreign wines. accompanied by a selection of mouth-watering platters, including our authentic Maltese platter, wraps, salads, Maltese ftiras and baguettes. The servings are generous and reasonably priced. At Sensations we wish you to enjoy the feeling!

Opening hours: 7pm onwards. Mob: +356 79203577 Email: sensationsbar@hotmail. com Web: www.sensationswinebar.com

Sensations Wine bar is a family-run wine bar on Valley Road, Birkirkara. We welcome you to our place where you

Welcome to the Kingdom of Good Food.

Welcome to Trattoria Fiorino D’Oro, a typical trattoria with a fine selection of favourites, and a strong reputation for fresh fish dishes. Prices are reasonable, the atmosphere is relaxed and easy-going and the food is just what you want it to be.

It-Telgћa t’Alla u Ommu (road from Naxxar to Salina), Salina • 7947 7537 or 21 570 999 • Open for lunch daily and for dinner Monday to Saturday.

Suppliers

Bakers

Car Hire

Unicar 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

9, Empire Stadium Street, Gzira GZR 1300 Tel: 23458406 Fax: 21333171 Mobile: 79422421 Email: unicar@bartolich.com Website: www.unicarmalta.com

Carpet & Upholstery Cleaning

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

Email: info@jmpmalta.com Web: www.jmpmalta.com

Chewing Gum Removal

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

S Sadson Co Ltd

Gum Busters

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

Cleaning Material, All Types

Coffee Importers B8A, Industrial Estate, Bulebel, Zejtun ZTN 3000 Tel: 21692576/7 Fax: 21695936 Email: info@decomalta.com

Lavazza P. Cutajar & Co Ltd

Notable Road, Mriehel BKR 3000 Tel: 21 448 466 Fax: 21 447 678 Email: info@pcutajar.com.mt Website: www.pcutajar.com.mt

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

Cleaning Products JMP

Sikasa, Triq it-Torri, Msida MSD 1825 Tel: 2141 3154 Fax: 2141 3154

Tal-Handaq, Qormi Tel: 21420849, 99007850 Fax: 21442695 Email: Spencemed@melita.net.mt

Caffe Molinari Café Bar (Malta) Ltd

Ozosystem

Catering Supplies

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