The Hospitality Integrator - Dummy

WELCOME TO PALECEK HOSPITALITY

Over the course of our half century in business, we have perfected the art of handcrafted furnishings that are as unexpectedly beautiful as they are rigorously durable. At PALECEK HOSPITALITY, we bring our depth and breadth of experience to collaborating with you— and to understanding your unique and specific vision, budget, timeline, and scope—to create unforgettable installations that are distinctive, sophisticated, versatile, and enduring. COVER

CIP’S BY CIPRIANI BAR, BELMOND CAP JULUCA

Anguilla, British West Indies

Items installed: Vincent Barstools

Design firm: Rottet Studio

Photography: Edgardo Contreras

Items installed: Dominico Outdoor Lounge Chairs

Design firm: Rottet Studio

Photography: Edgardo Contreras

BELMOND CAP JULUCA Anguilla, British West Indies

Welcome to the April edition of The Hospitality Integrator, the premier B2B magazine of the hospitality industry. In this issue, we delve into the latest trends and developments that are shaping the industry and explore the unique challenges and opportunities facing hospitality professionals.

We bring you exclusive interviews with top leaders and influencers in the industry, captured at Gulfood 2023. Discover their insights and perspectives on the latest innovations and emerging trends. From the rise of the metaverse in the food industry to the latest advances in technology that are transforming the guest experience, we cover it all.

The Middle Eastern hospitality industry is a dynamic and attractive sector that continues to evolve and grow, driven by innovation and creativity. Whether you are a restaurateur, hotelier, or café owner, The Hospitality Integrator is your essential guide to staying ahead of the curve.

Our team of experts is dedicated to bringing you insightful content that helps you navigate the challenges and seize the opportunities that lie ahead. From marketing strategies to operational best practices, we cover all aspects of the industry to help you drive success in your business. Explore the vibrant world of hospitality and discover the countless opportunities and possibilities that lie ahead.

DILMAH TEA LAUNCHES HANDPICKED SINGLE SOURCE HIGH ANTIOXIDANT ICE TEA

Dilmah Tea, the growers, harvesters and brewers of ethical 100% pure Ceylon tea, is proud to launch Singapore’s highest anti-oxidant bottled ice teas, with polyphenols content measuring up to 120 mg per 100 ml.

Launched in partnership with Beverage Partners International (BPI) the range is available in 8 artisanal flavours made with either a green or black tea base, each bottle carries forth founder Merrill J. Fernando’s dedication to tea that is not only good for the palate, people and planet, but also harvested and brewed with ethical practices. Uncompromising quality and taste provide tea lovers with the ultimate tea drinking experience.

RICH ANTI-OXIDANTS IN A BOTTLE Polyphenols are anti-oxidants encompassing the chemical compounds catechins, theaflavins and thearubigins that work to control the damaging effects of free radicals in the body. Tea is particularly rich in polyphenols,

but Dilmah has found a way to up its polyphenol content to maximum levels for tea that is both incredibly delicious and healthy.

To ensure every drinker gets the best out of each bottle of Dilmah tea, the company conducted market research on the total polyphenol content in comparison with four other leading bottled tea offerings in Singapore. Dilmah tea was found to contain up to three times more polyphenol compared to its competitors.

Dilmah Tea recorded 85.03mg of polyphenol per 100ml for its black tea and 125.13mg of polyphenol per 100ml of its green tea, compared to other green tea brands in the market which ranges from 48.01mg/100ml to 102.36mg/100ml.

Green tea is elevated with flavours such as Lady Lavender, a blend of green tea accented with floral notes of the freshest lavender bouquet for a drink that is light and calming for evening relaxation, Rose & French Vanilla, a sensual blend of

extraordinary roses with hints of vanilla for an enchanting flavour perfect for commemorating special moments and also Arabian Jasmine, an aromatic and stress-relieving pour with the delicate fragrance of jasmine blossoms that is perfect for any occasion. All three are made with Dilmah’s Ceylon Green Tea, ethically grown, handpicked as tea buds, and crafted at Dilmah’s state-of-the-art green tea factory in the central highlands of Sri Lanka. Unfermented during its manufacturing process, the tea takes on milder characteristics once brewed.

Black tea comes in flavours such as Lemon & Lime, a timeless blend of citrusy twists that burst with life for a definite pick-me-up on the hottest of days, White Peach that recalls bright summery days with fruity peaches that linger with a lasting impression. Last but not least, there’s Royal English, a signature black tea that is smooth yet full-bodied with light veils of honey for an unforgettable classic taste.

PANDA HELD FIRST ANNUAL EVENT FOR SUPPLIERS IN JEDDAH

PANDA HELD FIRST ANNUAL EVENT FOR SUPPLIERS IN JEDDAH

Panda Retail Company launched its first annual event for suppliers: (Panda Annual Collaborative Event) "PACE", at The Venue Jeddah Corniche Hotel. The event discussed various topics related to the retail market including empowering society for a better life and thanking the Kingdom of Saudi Arabia government for its initiatives to ensure that the effects of global inflation do not impact consumers.

The first annual PACE event facilitated discussion with external speakers about the effects of global inflation on customers and consumers both inside and outside the Kingdom of Saudi Arabia.

The event was created by Panda due to the importance of promoting the exchange of expertise and experiences with strategic suppliers and ensuring that food product supply chains are appropriately priced locally and globally at a time when the world is experiencing a massive wave of inflation.

The PACE event aimed to highlight the support of wise leadership as well as the major role played by the government of the Custodian of the Two Holy Mosques through its various

initiatives in absorbing the impact of inflation on consumers, and in which Panda played a pioneering supporting role.

The event included a variety of activities, such as collaborative honoring several national companies and SMEs in appreciation of their efforts and supportive contributions to the local economy in line with the "Made in Saudi Arabia" initiative launched by His Highness the Crown Prince and Prime Minister Mohammed bin Salman in March 2021.

Panda played a major role in the "Made in Saudi Arabia" initiative by facilitating channels for selling and trading national industry products in all of its branches throughout the Kingdom of Saudi Arabia.

By organizing "PACE", Panda Retail Company reinforced its role in redefining the retail customer experience, thus contributing to the achievement of its vision of sustainable leadership in the retail market. This was based on a creative to win the trust of customers and communities that it is proud to serve every day, as well as its positive leadership of the national economy and societal empowerment for a better life.

Robotic Solutions To Staff Challenges

Two new team members at Andy’s Burgers & Bar at SkyCity in Auckland are taking customer service to a whole new level!

Both Bella and Bud – who gained their names from an employee competition - are delighting customers and their employers alike with their thoroughly reliable, efficient, cute and friendly workplace habits.

Capable of carrying up to four full trays to a table at any one time the newly employed BellaBots, with their innovative bionic design, and furniture sensing modes, are proving highly cost efficient for Andy’s, says Cecilia Qian, Restaurant Manager – Casino, at Auckland’s SkyCity.

“At a time when hiring staff is a major challenge for the hospitality industry we have found the robots to be an ideal solution. Our patrons love the novelty factor and the return on our investment is invaluable.

“Customers order their meals via the QR code on their tables, which go directly to our open kitchen for preparation and when ready, are delivered by either Bella or Bud, our friendly robots. They work in tandem and are pre-programmed to the needs of our facility.

“They can even sing Happy Birthday to customers, and love to have their ears stroked!”

According to David Allott , General Manager of Hospitality at SkyCity Auckland Ltd the robots have the ability to pay for themselves in less than 6 months and a local service agreement with the suppliers ensures any technical problems can easily be addressed should they arise.

Featuring an innovative bionic design language, cute modeling, multi-modal interaction and many other new functions, BellaBot provides users with a friendly food delivery robot experience.

Automation Eases ‘Revenge Dining’ Trend

Alongside the often discussed ‘revenge-travel- trend in the hospitality industry at the moment, lies a counterpart trend in the Food & Beverage sector according to FutureLog Oceania Vice President, Benjamin Kreig.

“Unable to dine in their favourite hotels and restaurants for so long during the global pandemic, customers are now trying to make up for lost time and are exhibiting ‘revenge dining,’ behaviours,” explains Kreig.

“While this growing trend is a relief to the industry it’s putting renewed pressure on chefs, kitchen teams and all those involved in the F & B e-procurement journey to stay in control of their ordering, inventory taking and recipe management process.”

FutureLog’s Recipe Module – designed with the hospitality industry in mind, brings time saving automation to tasks such as adding nutritional and allegen information to recipes. With full POS integration, inventory decrementation is recorded automatically and efficient, real time menu engineering can be completed in just a few clicks.

FutureLog develops a range of e-procurement solutions tailored to the hospitality, catering and gastronomy industries. Cloud-based and fully interfaced, it offers market-leading functionality that differentiates it from other procure-to-pay platforms.

Helping customers to automate manual tasks, streamline stakeholder communication and digitally transform their ordering, inventory management and invoicing processes is what makes us tick. We offer easy-to-use solutions for each step of the

digital procurement journey, with intuitive, transparent experiences along the way.

“Data also lies at the heart of what we do. Supported by robust analytics, customisable reports and dynamic visualisations, our new Business Intelligence module brings simplicity

and clarity to customer data, helping our clients to identify trends and make data-driven decisions,” says Krieg.

The FutureLog platform also has a strong F&B focus. Our recipe and inventory management modules can be interfaced with client POS and finance systems for automated menu engineering and recipe management with real-time costs; a “must-have” for today’s gastronomy teams.

“We also understand hospitality’s fastpaced nature and the need for agility and responsiveness. Available on both desktop and mobile devices, our application makes it easy to complete P2P journeys while on-the-go.

“Alongside our centralised master data management and seamless tech stack integrations, our solutions can be fully implemented in less than a month, with onsite/remote onboarding options available. As it’s completely cloud-based, there is no large upfront investment, only monthly turnoverbased subscriptions that keep your operational costs to a minimum.”

Led by Benjamin Krieg, the Oceania office is located in Sydney and serves customers across Australia, New Zealand and Fiji. With some of our first New Zealand-based customers now preparing to join us in the coming months, we’d love to discuss how FutureLog can assist your business. Contact Benjamin now to arrange a complimentary, obligation-free pilot. ■

Benjamin Krieg, Vice President Operations +61 424 954 881

Benjamin.Krieg@futurelog.com

F & B procure to pay activities are designed to ease revenge dining pressures.

HRH THE GOVERNOR OF EASTERN PROVINCE INAUGURATES THE 5-STAR DANA RAYHAAN BY ROTANA IN DAMMAM

HRH Prince Saud bin Nayef bin Abdulaziz, Governor of the Eastern Province, inaugurated lately, the newest hotel by Rotana, one of the leading hotel management companies in the region, the 5-star "Dana Rayhaan by Rotana" hotel.

His Highness emphasized that the Eastern region has plenty of touristic sites and is undergoing an exponential growth in its tourism and several other economic developments, thanks to God and then thanks to the care and attention given by the wise leadership to the tourism and hospitality markets.

During the official opening ceremony, Mr. Nasser Al Nowais, Rotana Chairman, one of the leading hotel management companies in the region with over 100 properties across the Middle East, Africa, Eastern Europe and Türkiye, expressed his pride in launching this new hotel which is an embodiment of Rotana’s long-term vision for the Saudi hospitality market that is undergoing a period of rapid growth under Saudi Vision 2030.

“The Saudi Vision aims to attract 100 million visitors annually to the Kingdom by 2030, raising the contribution of the tourism sector to the nation’s GDP from 3% to 10%. As Saudi Arabia plans to diversify its economic resources and promote tourism, the opening of this stunning property comes in line with the prosperity of the Saudi hospitality market and the strong growth of the entertainment, conferences and exhibition segments.” He added.

Al Nowais extended his deepest appreciation to HRH, Governor of the Eastern Region, for inaugurating the hotel and for his continuous support for everything that serves the region and contributes to stimulating tourism.

From their end, SHUAA Capital Saudi Arabia commented the opening of Dana Rayhaan by Rotana saying: “The new hotel embodies the unique and strategic partnership that brings us together with Rotana, which is one of the most pioneering companies in the region’s hospitality market. Dana Rayhaan by Rotana is another significant milestone in our successful partnership after Centro Waha Riyadh and Centro Shaheen Jeddah.

Guy Hutchinson, Rotana’s President and CEO, noted: “The

opening of Dana Rayhaan by Rotana, Rotana’s eighth hotel in the Kingdom, comes as part of Rotana's ambitious strategic plan to expand in Saudi Arabia with six new hotels over the next four years, which will double the number of room keys in the Kingdom to 6,000.”

Dana Rayhaan by Rotana nestles in a prime location in the heart of the bustling city of Dammam, offering 285 rooms & suites with striking modern design, exceptional amenities and

ROTANA IN DAMMAM

stunning views of the Arabian Gulf and the city. With four distinctive dining options, Dana Rayhaan by Rotana offers various culinary experiences including Rodeo Grill steakhouse with a stunning outdoor terrace, that is in addition to fully equipped meeting facilities, a grand ballroom, separate recreational facilities for males and females, and an outdoor pool with a spacious terrace offering healthy meals and refreshing beverages.

HOMEGROWN UAE HOSPITALITY BRAND LEVA HOTELS ANNOUNCE AMBITIOUS GCC, AFRICA EXPANSION DRIVE

LEVA Hotels is poised to make a meaningful contribution to the overall growth of the Middle East and Africa hospitality industry by transforming and scaling up the region’s hidden gems.

Anchoring its hospitality offering and service delivery on ‘fresh and innovative’ the new properties are part of an ongoing ambitious expansion exercise that will see the dynamic lifestyle hotel brand modernize and manage a total of eight properties spanning Middle East and Africa by the end of 2023.

“We are thrilled to be announcing the opening of six new distinct properties across key regions that we not only consider to be strategic to the overall growth of the company but also crucial to a growing segment in the hospitality sector that’s increasingly demanding for affordable yet comfortable experiences,” said J.S. Anand, founder and CEO, LEVA Hotels and Resorts.

PROPERTIES UNDER LEVA’S MANAGEMENT

In KSA, LEVA Hotels has inked two strategic Hotel Management Agreements with Jeddah-based EKONO by Leva Al Shati and three-star EKONO by Leva Jeddah Airport Hotel, respectively. As part of the deal, LEVA Hotels will be responsible for overseeing the two properties’ service offering transformation which is in line with KSA’s Vision 2030, which aims to attract 100 million visitors by 2030.

Besides, both these properties are located at less than an hour’s travel distance from Mecca, and therefore are perfect for UMRA travellers looking for comfortable and convenient hotel accommodations during their pilgrimage.

In Nigeria, which has mostly lacked luxury hotels, LEVA Hotels will be responsible for the transformation and management of Reiz Continental Hotel by Leva – a project under construction in partnership with Kostarget Projects LTD developers and owned by REIZ Continental Hotels LTD. As part of the partnership, the Lagos-based hotel will be positioned as an “Upscale Five-Star Luxury Lifestyle Hotel” with unique, contemporary, and cost-effective aesthetics including a total of five distinct food and beverage concepts and Leva’s F&B partner, Sven’s Baker’s Kitchen.

In Uganda, LEVA Hotels has taken over the management of the Kampala’s first boutique hotel, Emin Pasha Leva Hotel to ultimately position the property as a top choice for guests on vacation as well as business trips. Owned by The Emin Pasha

Ltd., this property is now under renovation and will include LEVA’s design language infused with the region’s aesthetics, two important metrics that will further boost the hotel’s booking significantly.

LEVA Hotel’s foray into Africa’s hospitality industry will be crowned by its debut in Ethiopia with two strategic partnerships with LEVA Afrotsion Semera Resort and Harsade Harbour Resort by LEVA. As its first luxury resort in Ethiopia’s Semera region, LEVA Afrotsion Semera Resort is now poised to offer a

refreshed and diverse hospitality experience. Ethiopia is globally known for its natural scenery including some of Africa’s lesserknown wildlife – an attribute that attracts scores of tourists to the region.

The 60-key Harsade Harbour Resort will incorporate LEVA Hotels’ key brand design elements and include five restaurants and three well-equipped conference halls. Set to launch this year, the property is set to offer a fresh, vibrant, and innovative service in the country.

J.S. Anand Founder and CEO, LEVA Hotels and Resorts

FIVE LUXE, JBR JOINS FIVE HOTELS AND RESORTS ICONIC PORTFOLIO IN DUBAI OF FIVE PALM JUMEIRAH AND FIVE JUMEIRAH VILLAGE

Opening in 2023, FIVE LUXE, JBR is a prime beach property which boasts 222 sensational hotel rooms and suites, 275 opulent residences, multiple culinary and nightlife venues, a 14,000 sq ft private beach with glamourous Beach Club, an iconic Social Pool, ReFIVE Spa, indoor pool with an outdoor gym spanning an expansive 7,000 sq ft, a state-ofthe-art paddle tennis court and a fantastic kids club to keep the little ones busy whilst the adults meet and mingle.

The entire property showcases uninterrupted sweeping sunset sea-views and glittering sights of the Dubai Eye and Palm Jumeirah.

Joining the FIVE LUXE, JBR way of life is an astonishing new icon of the JBR landscape - FIVE’s masterfully designed ultraluxe residences SENSORIA that transforms the realm of luxury living and will showcase to the world what living a decadently luxurious life is all about - Every. Single. Day.

Radiating not just luxury, FIVE LUXE, JBR will equally embody cutting-edge sustainability through smart systems and resource conserving technology. The Hotel and Residences are on track to acquire LEED Platinum (BD+C) and SPIRE and are therefore not just meeting, but exceeding, the sustainability of its predecessors.

An expansive space of over 35,000 sq ft that accommodates over 300 visitors on the terrace for unrivalled sunset views, over 500 guests for the dinner show and over 1000 revelers in the unmatched club; Lío will arrive in Dubai to become a small island in the Persian Gulf - the very ‘Pearl of Dubai.’

Presenting the Lap Of Luxury - with 222 breathtaking hotel rooms and suites, 275 magnificent residences and a 14,000 sq ft Private Beach, and spectacular Social Pool along with Spa, Indoor and Outdoor Gym and Paddle Tennis Court – FIVE LUXE, JBR epitomizes decadent living for the discerning luxury aficionado.

“FIVE has always stood at the forefront of immersive entertainment experiences in the Middle East – and in keeping with our commitment to providing our guests with first-in-class experiential entertainment venues, we are thrilled to reveal Lío’s

first, and only, international outpost in Dubai at FIVE LUXE, JBR. Lío and FIVE’s ethoses are seamlessly aligned – as we deliver allencompassing superlative entertainment for a global audience.”

– Aloki Batra, CEO, FIVE Hospitality

"We are incredibly excited to announce our partnership with FIVE with our new opening in Dubai at FIVE LUXE, JBR. At Pacha Group, we are committed to creating unique experiences that combine innovation, entertainment, and hospitality. Lío Dubai is the perfect opportunity to showcase our commitment to bringing world-class nightlife experiences to customers worldwide and continuing our ambitions to be an industry ESG leader." -Sanjay

Nandi, CEO of Pacha Group

“Creatively conceptualizing Lío Dubai has been an amazing opportunity for Team Lazaro Rosa Violan – for what will be, in our opinion, Dubai’s newest icon! We always say that Team Lazaro Rosa Violan does not just design spaces, we generate experiences – therefore to be able to develop this spectacular from scratch while studying the architecture and the interiors simultaneously allowed us to be endlessly imaginative and inspired.” – María Cañizares Rivas, Architect Team Leader, Lazaro Rosa Violan.

Aloki Batra CEO, FIVE Hospitality

A Technology Revolution Finally Hits Hospitality

By Harman Singh Narula, Co-Founder of Canary Technologies.

In 2022, the average hotel guest is more comfortable with, and reliant on, technology than ever due to the forced adoption of many digital solutions early in the pandemic — and that behaviour is here to stay. Hoteliers across the world have already started to embrace this new reality and implement technology tools at their properties that accommodate these new consumer expectations, such as contactless check in. The world is re-opening, but we’re not going back to old ways of doing business. This is just what guests want now and savvy hotels will give it to them.

Leading up to the pandemic, hotels had found themselves facing a new set of competitors, such as Airbnb, that were better equipped to meet the demands of tech-savvy guests who desired a more modern lodging experience. In fact, up until recently, the hospitality industry was rife with antiquated paper-based processes, years behind the technology curve and in desperate need of simple solutions that could digitize certain aspects of the guest journey.

However, the COVID-19 changed everything. Today, technology solutions at hotels aren’t just preferred by guests, they’re expected — and becoming increasingly common.

According to a recent Deloitte study, 60 percent of travelers are more likely to stay at a hotel that allows contactless check-in and the ability to use a smartphone as a room key. While the growth of digital solutions at hotels to communicate with staff, order room service, upgrade rooms, check in and checkout is largely driven by consumer behavior, hotels are benefiting from these technology upgrades as well. For example, contactless check-in can help eliminate long lines at the front desk, leading to improved guest satisfaction and better online reviews. Digital-only check-in also allows hotel staff to spend more time on guest services rather than administrative paperwork. Likewise, contactless checkout provides the same level of convenience for both guests and staff as contactless check-in, but has the additional benefit of informing housekeeping staff as to which rooms are ready to be turned over in real-time, increasing efficiency and productivity. But it’s not just efficiency gains that hotels deploying modern technology solutions have to look forward to; new streams of revenue are on the table as well.

There are huge opportunities when it comes to hotels and eCommerce. Digital upsell solutions that enable hoteliers to push various offers throughout the guest journey directly to a guest’s personal mobile device have shown to increase ancillary revenue at all kinds of properties by $1000’s per month. And these solutions are easier to implement than most hotel owners and general managers think. Many digital upsell solutions for hotels require no additional app downloads by the guest or expensive hardware, which means all kinds of properties now have the ability to boost ancillary revenue practically overnight by selling additional amenities packages, room upgrades and more.

As the world has watched different industries go through comprehensive technology overhauls, the glaring deficiencies in the hospitality industry have become all the more apparent in recent years. However, what we are witnessing, and will to see in the near future, is the development of a much more fluid, contactless and efficient digital experience for both guests and hotel staff.

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“Until recently, the hospitality industry was rife with antiquated paper-based processes, years behind the technology curve and in desperate need of simple solutions.”

GMG SHOWCASES COMMITMENT TO QUALITY WITH ‘FARM-TO-FORK’ VISION AT GULFOOD

Gulf Marketing Group (GMG) is a leading company that has been operating in the Middle East since 1978. With a diverse portfolio of brands, retail outlets, and services, GMG operates across the GCC region and has subsidiaries in sectors such as retail, distribution, health, fitness, food processing, logistics, real estate, education, and technology. In this interview, JNS Media International is speaking to Roy Nasrallah, VP Marketing at GMG at Gulfood, 2023, to learn more about the company's approach to marketing, its portfolio of brands, and its plans for the future.

How many years has GMG been attending Gulfood?

This is the first time that we are attending Gulfood on such a large scale. Although we have attended in the past with the Farm Fresh brand, we have never been at this level before.

What is GMG showcasing at Gulfood?

We are showcasing our five different brands at the event, with Farm Fresh being the most prominent among them. The Farm Fresh brand plays a significant role in various categories, including frozen, and now spices and herbs. We have revealed our expansion into the spice and herb category during the event, with a focus on showcasing the Farm Fresh brand's new range of spice and herb products. GMG is also presenting its Pink Himalayan Salt Sapora brand, which has been expanded to include organic spices, along with other brands like Noor Al Islami, Klassic

(a premium seafood brand), and RUH, inspired by the flavors and spices of India and Pakistan

Could you elaborate on GMG's ‘farm-tofork’ vision?

Our 'farm-to-fork' vision is our main focus, and it revolves around sourcing the best products from around the world. It's not just about developing the product, but also ensuring that we bring it to the consumer in the best possible way. We believe that this vision helps us to maintain the highest standards of quality and freshness for our customers.

Could you share any information about GMG's latest product innovations or upcoming plans?

We recently launched Sapora on the first day of Gulfood. It's an organic brand with a beautiful jar design that I would encourage you to check out. This is our latest innovation and growth revealed

by the food division of GMG. We are continuously striving to bring new and exciting products to our customers, and we have many upcoming plans that we are excited to share with everyone soon.

Can you tell us about how GMG is collaborating with other businesses or partners to grow or enhance their own portfolio?

GMG collaborates with partners in various ways, from sourcing products to finding the right partners around the world and developing products with our R&D team. We also partner with retailers, such as Carrefour and other well-known companies globally. Our collaboration is not limited to our 'farm-to-fork' vision, as we also look at partnerships from a marketing perspective. By partnering with other brands, we can enhance our own portfolio and offer more diverse and high-quality products to our customers.

Roy Nasrallah VP Marketing at GMG, Gulfood

ONERARE PRESENTS FOOD METAVERSE THAT WILL TRANSFORM THE FOOD AND BEVERAGE INDUSTRY

How do you think blockchain technology will transform the food and beverage industry?

Blockchain technology has the potential to revolutionize the food and beverage industry by providing an environment that is well-suited to support innovation. What I believe blockchain technology brings most powerfully to this industry is the ability to celebrate the customer, which has not been possible through traditional one-way brand communication. What happens is that you are reaching out and selling a direct package to a restaurant, and if somebody loves the restaurant, they are not able to give back in any way. So, what we are doing with blockchain is that we are allowing people to own NFTS and have these loyalty clubs that also give back to them, making the whole experience more of community led.

How is the foodverse or food metaverse different from other food technologies, and what advantages does it have over them?

Our company was actually one of the pioneers of the food metaverse concept, having started in January 2021. While there are now many others attempting to do what we do, we differentiate ourselves by starting with an NFT game. Our approach involved using smart contracts and a unique tech stack that sets us apart from our competitors. In terms of advantages, the food metaverse concept allows for greater community involvement and ownership of food-related experiences. It also provides a more engaging and immersive way to interact with food and beverage brands, as well as the potential for new revenue streams through the use of NFTs and loyalty clubs.

Can you tell us more about OneRare and how it uses the technology to make the F&B industry of Middle East grow?

At OneRare, we use technology to help brands create their first NFTs and launch virtual restaurant experiences. For example we worked with Papa Johns, which will help them not to just show themselves to the UAE market, but actually to the global market. Similarly, we partnered with smaller brands such as Bhukkad Cafs to help them launch their first NFTs, which has given them exposure to a wider audience and enabled them to consider franchising to other parts of the world.

In addition to launching NFTs, we also work with larger brands like Farzi Café to create immersive metaverse experiences. For example, we are currently building a Farzi Café treasure hunt game where players can win NFTs that they can redeem for a meal at the restaurant. This type of experience not only engages customers virtually but also drives traffic back to the physical restaurant.

How do you plan to ensure the security of the food metaverse against cyber attacks?

We are a brand-led metaverse, working only with verified food and beverage businesses. This allows us to control the content that goes out and ensure that everyone knows who their neighbors are, reducing the risk of cyber attacks. Unlike userowned metaverses like Sandbox or Decentraland, where anyone can buy a plot of land and build on it, we have a more controlled environment that prioritizes security.

JNS Media International interviewed Ms. Supreet Raju, co-founder of OneRare, to discuss about the foodverse that the company is working upon.

Supreet Raju Co-Founder, OneRare

FORWARD FOODING DISCUSSES KEY TRENDS IN FOOD INNOVATION

In your opinion, what are the key trends in food innovation?

Over the last decade we have seen food innovation shifting more towards technology-enabled solutions that can promote and bring more efficiency and sustainability to the food system. Right now, we are seeing entrepreneurs becoming more creative and focused on developing a new generation of FoodTech innovations, building on the work that is being done so far. Renewed attention has been paid to hybrid meat products, which combine plant-based meat with conventional meat or biotechmade ingredients, due to their unique ability to merge the benefits of multiple products into one. We expect to see a shift towards more scalable solutions such as precision farming, which optimizes resource usage, and biotechnology innovations that can enhance crop resilience.

What is the relationship between traditional food companies and food tech startups evolving in the Middle East?

The Middle East is undoubtedly an exciting emerging hub for food innovation, with numerous partnerships and initiatives which have the ambition of creating world-class innovation platforms. Innovation will be a key factor in propelling this region forward, perhaps more so than in other areas of the world. Consequently, food companies in the region are proactively seeking ways to boost their self-sufficiency in food production. Collaborations with FoodTech companies offer an excellent opportunity to achieve this goal.

How can established players in the hospitality industry collaborate with foodtech startups to drive innovation and create new opportunities for growth?

Innovation can address the issues while also creating economic opportunities. If we look at the issue of food waste, for example, measuring how much is wasted through technology (e.g., AI applied to smart scales) can help businesses lower their operating costs while showcasing more transparency and meeting the needs of more environmentally conscious customers. Another opportunity for cost reduction for the hospitality sector comes from the use of robotic technologies, which, in some cases, have proven effective in increasing sanitary standards, generating better margins, and scaling operations.

How can F&B companies in the Middle East ensure building the sustainable businesses that can withstand economic and environmental challenges?

The economic and climate resilience are closely linked to the creation of sustainable food systems. In our experience, one of the key pillars of building solid foundations for a food system is to foster collaboration among local ecosystems and empower key stakeholders with the right tools and knowledge to nurture these partnerships. These ecosystems serve as a collective ‘immune system’, shielding us from external threats.

Forward Fooding, is the world’s first collaborative platform for the food & beverage industry fostering innovation via FoodTech Data Intelligence and corporate-startup collaboration. They act as an ecosystem enabler to provide the necessary support and velocity to enable meaningful collaborations and partnerships between established food organizations and AgriFoodTech startup and scaleup companies globally. Alessio D’Antino, CEO and co-founder of Forward Fooding, shared his insights and vision for the future of the food industry with JNS Media International at Gulfood 2023.

Alessio D’Antino CEO and co-founder of Forward Fooding

Vegan Cheese Awards celebrate Kiwi palate

Better for your health & the environment?

Have you ever gazed at vegan cheeses trying to decide which one melts the best on pizza, or which one your diners will enjoy on a cheese board?

Vegan cheese makers have finally cracked the Holy Grail of plantbased cheese, including blue, feta and mozzarella cheeses. Once considered the domain of the dairy industry, Kiwi entrepreneurs have been working hard to create plant-based alternatives.

The judges at New Zealand’s first Vegan Cheese Awards, held at The Butcher’s Son, taste tested over 30 different local cheeses. Nine different

categories of cheese were tasted and tested and given marks out of ten. These plant-based cheeses are made from ingredients such as cashew nuts, potato starch, coconut oil, macadamia nuts, even kumara and a variety of herbs and spices.

According to Media spokesperson Claire Insley there is no cholesterol in plants, so those keen to preserve their health as well as the environment can finally eat their way safely into cheese heaven. Supermarkets know that vegan cheese is on the rise as they are seeing a 36 percent increase in plantbased foods.

HOUSE OF POPS

ATTRACTS ATTENTION AT GULFOOD WITH THEIR 100% NATURAL AND VEGAN POPS

Mazen Kanaan

Co-founder and CEO of House of Pops

House of Pops focuses on clean and healthy eating. The company offers 100% natural, vegan pops made from real fruits and free from allergens and refined sugar. JNS Media International conducted an interview with Mazen Kanaan, co-founder and CEO of House of Pops at Gulfood, 2023 to discuss more about the company's mission, products, and plans for the future.

How has your overall experience been at Gulfood?

This is my third time attending Gulfood and I must say that the experience has been really positive. With each passing year, we have been able to secure more space and we have noticed a steady increase in the number of attendees. This has been a source of great energy for us and has presented us with an excellent opportunity to connect with new partners and franchises.

What is the feedback from people at Gulfood this year?

The feedback this year has been positive. One reason for this may be that we have expanded our product range. In the past two years, we only offered sticks, but now we also have a scooping product and a new format which we call the bites. These additions have added a lot of value to our offerings, and people have taken notice. They appreciate that we now have a more comprehensive portfolio to offer, rather than just one product.

What are the main products that you are showcasing at Gulfood?

Apart from our popular sticks, we are also showcasing our new range of tubs that customers can take home and scoop from. Additionally, we have bites which are small, 10-gram portions of our delicious ice cream whipped in 72% single origin Madagascar chocolate. These are perfect for a satisfying and indulgent snack while at home watching a movie or simply enjoying some downtime. The snackable

format of the bites has been well-received by customers.

How did you come up with the idea of House of Pops?

When I was researching the market, I noticed a gap in the ice cream market when it comes to health and wellness. There are plenty of options for snacks like cookies and drinks, but when it comes to ice cream, most products are high in fat and sugar. Given the growing interest in health and wellness, I felt there should be a healthier alternative available in the ice cream market. That's how the idea for House of Pops was born.

Are you looking for any kind of collaborations?

Yes, we are open to collaborating with any business that shares our values and ethics regarding our brand and product. We are interested in exploring franchising opportunities, distribution partnerships, and trade approaches with big retailers. We are also open to private label and cobranding opportunities.

What are your plans for 2023?

Our plans for 2023 include expanding our distribution of the new range of bites and tubs. We also want to expand our presence in the GCC region by partnering with individuals or companies who can take our franchise across countries in the region. We will focus on innovation in terms of new and exciting flavors to add to our portfolio. That is where we will be bringing the new news.

AIR ARABIA ABU DHABI LAUNCHES NEW ROUTE TO KOLKATA IN INDIA

Air Arabia Abu Dhabi, the capital’s first low-cost carrier, has announced the launch of its new direct route connecting the UAE’s capital, Abu Dhabi to Kolkata city in India.

The new flights between Abu Dhabi International Airport and Kolkata Airport will operate three times a week, on Mondays, Wednesdays, and Saturdays, starting from March 15, 2023.

Adel Al Ali, Group Chief Executive Officer, Air Arabia, said: “We are delighted to launch this new route, offering our customers an even wider choice of destinations in India. Kolkata is a vibrant city, and this new service will enable us to provide our customers base with more convenient and affordable opportunities for business, leisure, and cultural exchange between the two countries. Air Arabia Abu Dhabi remains committed to provide customers a unique travel experience and value driven products. We look forward to welcoming our passengers on board our flights”.

Air Arabia Abu Dhabi continues to cater to its customers’ needs through expanding its route network to reach a total of 28 destinations directly from Abu Dhabi International Airport while the new service to Kolkata marks the 7th destination in India after Cochin, Calicut, Trivandrum, Chennai, Mumbai, and Ahmedabad.

Air Arabia operates a fleet of Airbus A320 and A321 neo-LR aircraft, the most modern and best-selling single aisle aircraft in the world. The cabin configuration across Air Arabia’s fleet provides added comfort with one of the most generous seat-pitch of any economy cabin. The aircraft is also equipped with ‘SkyTime’, a free in-flight streaming service that will allow passengers to stream a wide selection of entertainment directly to their devices.

Customers can now book their direct flights from Abu Dhabi to Kolkata by visiting Air Arabia’s website, or by calling the call centre or through travel agencies.

10TH ARAB AVIATION SUMMIT ON ‘IMPACTFUL SUSTAINABILITY IN MODERNDAY TRAVEL AND TOURISM’

In the presence of leading regional and global players in the aviation and travel industry from across the public and private sectors, the milestone 10th edition of the Arab Aviation Summit (AAS) will be hosted in Ras Al Khaimah, UAE, from March 14-16 under the theme ‘Impactful sustainability in modern-day travel and tourism’.

The growing demand for decarbonising aviation and travel will be in focus at the region’s leading aviation industry event that brings together more than 600 aviation experts and hundreds of attendees across multiple sectors at Al Hamra International Exhibition & Conference Centre. Featuring a line-up of interactive panel discussions and inspiring keynote addresses in addition to various workshops and exhibitions which will take place during the three days summit enabling industry experts to share expertise and knowledge and explore the trends, insights and opportunities driving the continuous growth and development of the Arab aviation and tourism industry.

Hosted in collaboration with Ras Al Khaimah Tourism Development Authority (RAKTDA), the summit will analyse the importance of impactful sustainability and disruptive technologies in a rapidly changing travel market. Stalwarts in the industry including Original Equipment Manufacturers, Destination Management Companies, tourism boards and startups, will include best practices and offer valuable perspectives on sustainable business models.

The 10th Arab Aviation Summit will cement its status as the ‘voice of the industry’ with a series of workshops and partner networking events that open doors for discussions on opportunities and challenges in the sector. Endorsed by Arab governments, the summit will also feature a business development arena with route development and will be attended by noted leaders in innovation, travel influencers and media personnel, amongst other key industry stakeholders.

H.E Raki Phillips, CEO of Ras Al Khaimah Tourism Development Authority, said: “Hosting the summit for the third consecutive year not only solidifies the Emirate as a leading MICE destination in the region but also examines the case for sustainability in tourism. As Ras Al Khaimah gears up to become the Regional Leader in Sustainable Tourism by 2025, we strongly believe that the entire tourism ecosystem, where aviation plays a leading role, must work hand-in-hand with destinations to deliver a sustainable future for the industry.”

Commenting on being chosen as the sustainable partner for the summit, Emad AlMonayea, Chairman & President at Vaayu Group, said: “As a company dedicated to rethinking solutions for future challenges within the aviation industry, the sustainable focus of the 10th Arab Aviation Summit is strategically in sync with our purpose and mission. AAS has today emerged as the world's first aviation and tourism event to calculate carbon

emissions and we are proud to be a sustainable partner for this prestigious summit in 2023.”

Frederico Fernandes, Arab Aviation Summit Director, said: “As a critical meeting point for the industry to discuss collaboration as well as opportunities and challenges to advance the sector, the 10th Arab Aviation Summit is an ideal platform to showcase industry insights and best practices as we move in earnest towards making a tangible commitment to sustainable transformation. At the Summit, leading players will outline scalable solutions that address the key interdependent pillars of the aviation ecosystem to accelerate pathways to a sustainable future.”

Raki Phillips CEO, Ras Al Khaimah Tourism Development Authority

HARSH KEDIA PRESENTED HIS COMPANY “A DIABETIC CHEF” AT GULFOOD 2023

Harsh Kedia, a Mumbai-based entrepreneur, author, and a celebrated chef aka diabetic chef is a creative thinker and innovator. He got diagnosed with diabetes at a very young age and not giving up on his taste buds, the inner chef in him gave birth to 'A Diabetic Chef.' His research and desire to make sweet dishes that even diabetic patients could consume have made his passion turned into a business model.

Aged 22, Harsh has published his debut book, solely dedicated for young and aspiring entrepreneurs. Titled, Journal of a serial entrepreneur, the book is easy to understand with ample of real life examples, case studies and interviews. Drafted in a well suited contemporary way, the book will keep the readers hooked till the end.

Recently, after studying various dark and sugar free chocolates available in the market, Kedia realized that there is a lot of nescience regarding these products that are available in the market. Having come up with something healthy and equally counted on calories, Kedia has come up with a range of diabetic and calorie conscious chocolates. He aims at reaching these chocolates world wide at affordable prices compared to others.

Kedia says, "It has taken me 7 years to compile all my work, my recipes and everything I have learned with doctors, nutritionists, and food scientists. We have begun production of India’s only authentic range of diabetic friendly chocolates. These are exclusively created for people who are diabetic, fighting PCOS, and other health ailments."

In Kedia's words, these are the best Belgian dark chocolates infused with stevia; coming in the market by October 2020

across India.

Representing your country on an international platform is always special and chef turned entrepreneur Harsh Kedia is rejoicing this moment. Having several credits to his name, Harsh is now the youngest chef to represent India at the Gulf Food Festival, Dubai, say the sources. He will be giving a master class there and participate in a startup competition there.

Gulf Food Festival is the biggest food event in Dubai where around 60 celebrity chefs and several Michelin star chefs will be present. The festival acts as a base of showing innovation and turning a normal food item into something different.

Harsh shares, "I have seen so many youngsters with so many ideas and zeal to do something but all they lack is a proper direction. My book will give them all possible guidance and solve all their doubts before hitting the right target. It was an amazing journey writing this book. Full of fun and learning."

Referred to as a “diabetic chef”, Harsh has in store something interesting for diabetic patients and anyone who avoids sugar but has a sweet tooth. He will give an Indian twist to some western dishes and some western ‘tadka’ to some Indian dishes. He is planning to make diabetic friendly Brownie ladoos too.

Proud and elated, Harsh says, “I am honoured to represent India at such a huge platform. It’s amazing to see how the entire globe is fascinating by Indian delicacies. I thank everyone who has been with me in this journey and supported me throughout. I hope I keep making my family as well as my country proud of whatever I do.”

Fine Linens

Designed for the most discerning hotelier, Our Villa di Lusso® collection features premium fabrics, weaves and thread counts. This luxury brand of linens includes a line of stock sheets and towels, plus customizable offerings that bring superior beauty, comfort, and performance to the well-considered room.

CHEF

CURTIS STONE

SHARES HIS IRON CHEF EXPERIENCES AND CULINARY PHILOSOPHY

Chef Curtis Stone

Curtis

columnist for the Post. As a chef, he keeps his philosophies simple, is mindful of ingredients, and emphasizes his roots.

In each episode of Iron Chef, you’re given one ingredient that you must use in every course. What’s the last ingredient you want to see when those doors open up?

I really hate the taste of black licorice, so anything with an anise flavor, like fennel, would be a really unpleasant challenge to complete.

What’s one uncommon ingredient that you could slay the competition with?

I got really lucky that lamb ended up being one of the ingredients on Iron Chef. One of my favorite proteins, lamb is meat not many folks in the U.S. tend to cook — often referred to as “gamey.” But I grew up in Australia where lamb is considered the national dish, so when I saw that lamb was the special ingredient in episode one, I was immediately inspired and ready to cook.

Shows like Iron Chef rely on competition. How has competition manifested in other ways in your career? When is it constructive and destructive?

I’ve always been a competitive guy, and that’s part of the reason I loved being in Kitchen Stadium, where Iron Chef takes place. That competitive drive has motivated me to keep pushing myself and never settle. Three restaurants, an events company in two countries, a product line on HSN, my work as an author, TV host, and judge — all results of being in competition with myself. My life is busy, but I wouldn’t want it any other way.

Has your culinary work ever been inspired by a different creative discipline? If so, how?

Beyond cooking, plating is such a big part of fine dining. An empty plate is like a blank canvas, and kitchen tweezers, the brush. I usually spend my free time at the gym or beach, but recently I did some landscape painting with my boys in Australia — known for its beautiful scenery. I’m not exactly Curtis van Gogh, but I surprised myself! I’m sure years of holding those tweezers helped.

You’ve spoken about careful ingredient selection and adhering to seasonal produce. What kind of standards do you try to meet when sourcing?

I make every attempt to know my purveyors and where my food comes from. Once I have that precious cargo at the restaurant or home, I treat it with respect. We don’t freeze our meat at my butcher shop, Gwen, and put offcuts or surplus to use making rillettes, terrines, or Bolognese sauce for a family meal.

Get to know your farmers, butchers, and the guy at the

fish counter. Ask them how to best store and prepare their ingredients, and learn where those ingredients come from. It opens a new world of culinary possibilities.

What was the first experience that you had that made you feel like you had to cook?

I was four years old when I had my first truly memorable food experience. I tried my Granny Maude’s Yorkshire fudge and couldn’t get enough of it. From that first taste forward, whenever I went to Granny’s place, we’d make the fudge together. I haven’t stopped cooking since. My first restaurant, Maude, is named after her.

Do you have favorite cooking competition shows that you watch in your free time, or is that too much like work intruding on your home life?

I grew up watching the original Iron Chef, so you can imagine how wild it was to be invited to join them. I’ve been lucky enough to be a judge on Crime Scene Kitchen, which is super fun and feeds my sweet tooth, and an occasional judge on MasterChef alongside Gordon Ramsay. These days I don’t have a lot of free time, but I love catching up on the latest season of Top Chef when I get the chance.

What’s one piece of cooking advice that everyone should follow?

Make sure you taste and adjust the seasoning as you go. You’d be surprised by how many people stop short of seasoning properly, which can make or break a dish. Salt is a wonderful seasoning that helps tenderize meat, and when added to baked goods, brings depth of flavor.

Name one tool or ingredient that no chef should ever be without.

My secret weapon is a kinetic thermometer. Trained chefs often don’t use thermometers, but a thermometer can be your best friend when you’re cooking a big protein. Nothing worse than overcooking a beautiful steak or Thanksgiving turkey — a thermometer will help make sure you don’t do that. I actually designed one that requires no batteries. All you have to do is shake it a few times and it’s ready to go.

What’s next for you?

I’ve got some projects in the pipeline that I can’t talk about quite yet, but I’m really excited for everyone to check out the second season of Crime Scene Kitchen when it’s out.

Stone has shared many recipes with readers as a food

DoubleTree By Hilton Karaka

Opens in thoroughbred country.

Asmart new addition to the Karaka countryside has opened its doors with the official opening of DoubleTree by Hilton Karaka Hotel.

Set amid the beautiful grounds of New Zealand Bloodstock's iconic horse auction and stabling facilities, the hotel is just a couple of minutes’ walk from the main sales auditorium, 30 minutes from Auckland city, and just 20 minutes from the airport.

Exuding five-star quality and elegance, the $40m , 122-room property includes a pool and gym, a signature HorseShoe bar, wedding and conference facilities, a terrace with two large outdoor fireplaces, and a top class, family-friendly restaurant.

As the first and only hotel situated in the Papakura-Franklin area, it’s a welcome addition to the area’s growing population and business portfolio, servicing not only tourists, but locals looking for a stay-cation, and businesses that want to bring staff

together to work, dine and stay within an easy reach of the city limits. Located just minutes from local farmers’ markets, DoubleTree by Hilton Karaka has incorporated fresh, local produce into the menus of both its onsite restaurants. The menus, curated by well-known Chef Mark Southon of O’Connell Street Bistro fame, boast an array of naturally-sourced flavours in partnership with local farmers. Savour the intricate farm-to-table creations, centred around beautiful New Zealand

produce in front of the roaring fire at the hotel’s Ethereal | Artisan restaurant. The Ethereal | Artisan Kitchen features a live kitchen that opens out into the expansive marble restaurant for guests to experience behind-the-scenes action. Kitchen designer's, Wildfire’s involvement with Pacific Architecture started in late 2018, creating unique spaces together for the hotel’s operations. Successfully developing the drawings and completing the fit-out is evident in the stunning final imagery. >>

Savour the intricate farm-to-table creations, centred around beautiful New Zealand produce in front of the roaring fire at the hotel’s Ethereal Artisan restaurant.