HORECA Malta Magazine - Issue 1

August 2019 | Issue No.1

horecamalta.com.mt

Retail & Hospitality magazine

Institute of Tourism Studies The Gateway to Careers in Hospitality & Tourism

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Hospitality Support A Tailor-Made Approach for Development

Horeca Quarter 1 Study Is Profitability under Threat?

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Express Frozen

Excellence Fresh

Fruit Smoothies

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TABLE OF CONTENTS

Features:

12. The gateaway to

careers in Hospitality and Tourism

22. One-Stop-Shop for the Catering Industry

14.

Interview with Chef Joe Vella

26.

A Tailor-Made Approach for Development

38. Leading Purveyor of Fine Foods in Malta

44. Costa Coffee for Business

News:

42. Vivendo Hospitality

revamps guest rooms at the Palazzin Hotel

46. Restaurant Alert

30.

50.

Cooked with Love, Served with a Smile

Technology in the Hospitality Industry

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46.

54.

48. Take home the Is very latest trends in Profitability Hospitality Under Threat?

Merging Avant-Garde, Chic and Classy

60.

A Touch of Gold in Attard

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Vive

A GUEST IS A JEWEL ON THE CUSHION OF HOSPITALITY. FOR AN INDUSTRY THAT GOES BACK THREE MILLENNIA, WE’RE AMBITIOUS TO THINK WE CAN INNOVATE BUT THAT HAS NEVER STOPPED US. WE PROVIDE SERVICES, PRODUCTS, AND EXPERTISE THAT COME TOGETHER IN NOVEL WAYS TO PROVIDE THE HIGHEST IDEAL OF THE HOSPITALITY INDUSTRY - THAT OF CRAFTING A HOME AWAY FROM HOME. FOR MORE INFORMATION VISIT HOSPITALITY.VIVENDO.MT

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Editor’s Team Editor Tonio Schembri editor@horecamalta.com.mt

horecamalta.com.mt

Production and Design Reno Cucciardi (swichpg.com) Photography Jonathan Borg

It is with great pride that I welcome you to the first issue of Horeca – the only publication focusing exclusively on the Hospitality Industry in Malta.

Forming an integral part of the Tourism Industry, Horeca spans all the way from a young trainee at a restaurant to a major hotel chain investment. It encompasses variable components of tourism supply including airline seats, hotel beds, restaurant covers, visitor attraction capacities, transportation networks among others.

Tourism is one of the world’s largest industries and rapidly changing economic sectors which is recognised and respected as one of the biggest agents of social and economic change in the world today.

In the first issue of Horeca we speak to key individuals in their respective fields and examine ITS’ role in preparing young hopefuls for the future. Other articles assess the role of IT in the Hospitality Industry and look at the growing importance of training needed for effective staff retention.

We are constantly on the look out for quality content, so I invite you to get in touch should you want to be featured in this specialised publication.

Enjoy!

Get Social with us... Q E C @HorecaMalta

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Contributors Joe Vella Josef Bonello Elsa Messi Mark Camilleri Joseph Casapinta Sales & Marketing Ryan Galea - 9942 7874 sales@horecamalta.com.mt Publishers

Mailbox Publishing 229 Eucharistic Congress Road Mosta MST 9038 MALTA info@horecamalta.com.mt All rights reserved. Reproduction in whole or in part is strictly prohibited without written permission. Opinions expressed in Horeca are not necessarily those of the editor or publisher. All reasonable care is taken to ensure truth and accuracy, but the editor and publisher cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations. Unsolicited manuscripts are welcome but cannot be returned without a stamped, selfaddressed envelope. The editor is not responsible for material submitted for consideration. While we endeavour to ensure that firms and organisations mentioned are reputable, the publisher or editor can give no guarantee that they will fulfil their obligations under all circumstances. © 2019

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choice. New projects are continually coming on stream in response to growth in demand for more rooms throughout the year. In addition to increased quantity in terms of supply, there has also been a constant drive towards improved quality of product and service, and the introduction of novel types of accommodation.

The impressive spurt in boutique hotels, particularly in the capital Valletta, is testament to this trend.

A large portion of the activity that takes place within the hospitality sector revolves around the services provided by operators in the HORECA sector. Hotels, restaurants and cafés are the mainstay of any trip away from home, whether for business or for pleasure, and so one can safely say that the tourism success of a destination depends to a large extent on the availability and quality of its HORECA sector.

In Malta and Gozo, we are fortunate to have a strong and well-established accommodation and catering sector. Locally owned and managed establishments coupled with internationally renowned chain hotels make for a diversified product offering plenty of

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The same can be said for the restaurant and café sector where, in recent years, the offer has grown bigger, better and more diverse. As Malta becomes increasingly cosmopolitan, as a result of a booming economy and the influx of foreign workers, the catering sector has responded to the requirements of this new clientele and the changing tastes of the locals. So, alongside classic restaurants and fine dining options, casual eateries, pizzerias, outdoor cafés and gelato places, we are seeing more and more establishments having an international twist. It is also encouraging to note the resurgence of local specialty restaurants and ones offering organic fare in a farm-to-fork model.

Tourism and hospitality go hand in hand.

The successes of one are reflected in the performance of the other, and vice versa.

And so, when we look with satisfaction at the achievements of the past few years in the field of tourism, a positive trend that is continuing in 2019, we acknowledge that a good part of it is due to the sterling service rendered by the hotel and catering sector. As I wish this publication long life and prosperity, my message to the readers is short and simple: Let’s continue to work together for the benefit of the HORECA sector, the tourism industry and the Maltese Islands in general.

Dr Gavin Gulia Executive Chairman Malta Tourism Authority

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Always attuned to the evolution of the foodservice industry and eating habits.

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THE GATEWAY TO CAREERS IN HOSPITALITY AND TOURISM Established in 1987 and acting as Malta’s main tourism and hospitality educational institution, the Institute of Tourism Studies (ITS) offers a vast selection of programmes taught by dedicated lecturers in a newly relocated campus in Ħal Luqa which offers multiple specialised labs and kitchens to assure that students receive the essential theoretical and practical education required.

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ITS Chief Executive Office: Pierre Fenech

The Institute of Tourism Studies, located close to the Airport and with a campus in Qala, Gozo, currently offers programmes ranging from Foundation to Master’s Degree Level, together with multiple part-time courses and tailor made courses for the hospitality and tourism industry.

Agreements with top international Universities and Institutions ascertain that students not only have the possibility to graduate from a reputable institute, but in the process also get the opportunity to study for a period of time within these institutions in order to obtain a wider experience and hone their skills to an international level. In May 2019, ITS announced its new academic affiliation with The Emirates Academy of Hospitality Management (EAHM),

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ranked one of the top ten institutions in the world in the field of Tourism and Hospitality Management.

Among the many agreements, ITS has also secured agreement with the highly esteemed Haaga-Helia University of Applied Sciences in Finland and the Institut Paul Bocuse in France.

The ITS’ main responsibility is to provide the Tourism Sector with professional personnel who are able to guarantee an excellent standard of products and services within the Hospitality Industry.

The Institute of Tourism Studies prides itself in offering students not only theoretical knowledge but also an extensive hands on experience, through the ITS training restaurants, vast kitchens and specialised classrooms and also the Local Industrial Trade Practice and

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International Internship, which is included in the students’ programme of study.

With various programmes available covering the necessities of the Tourism and Hospitality Industry and with various levels available, students may ensure that they have the opportunity of specialising in areas best suited to their capabilities and interests.

With the recent launch of the MBA in International Hospitality Management, the ITS aims at upskilling those individuals already in the industry. This part-time study programme aims at raising the level of the Maltese travel and tourism offering.

Applications for full-time programmes and the MBA are now open at www.its.edu.mt.

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Interview

Chef Joe Vella From a humble beginning with his family’s bakery in Qormi to a top-level career as Executive Chef at some of Malta’s foremost dining destinations. We meet Executive Chef Joe Vella at his new house in Rabat and he guides us through his early kneading days to becoming one of Malta’s most prominent and loved Chefs.

The Start, Tumas Group and Winning Awards Born into a Qormi family, it was almost inevitable that Joe would somehow be involved in the bakery world. He remembers very vividly helping his grandfather, Mum and other family members in the family bakery. “My first dream was to open my very own bakery,” Joe tells us with a smile. This never materialised as back in those days bakers used to drive around villages and towns selling bread from their vans – and Joe was only fourteen years old when he left school.

Other cooking inspirations came from his father, who used to work in the kitchen of the English barracks in Malta. At the same time, Joe’s brother Frans started working as a Chef at the Corinthia Hotel and a 15year old Joe immediately seized the opportunity and asked to go with him. Corinthia sent Joe to study at the Polytechnic (previous version of today’s ITS), following which Joe had short stints, always with his brother, at the Flora Hotel in Bugibba and Bay Hotel in Xemxija. His first ‘solo’ move came when he joined the Tumas Group in the early eighties.

“Joining Tumas Group marked a turning point in my life. >

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“My first dream was to open my very own bakery�

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lunch for 85 people and achieved an average score of 96 per cent. “It was a really proud moment for me personally and for the whole team,” Joe recounts. He explains that they had competed with similar top-level delegations from all over the world including Germany, Canada and Great Britain. Joe also did a lot of travelling as the ‘unofficial’ chef of the Malta Football National Team, preparing lunches and cooking food for the players.

The Hilton Malta and Book Publishing It was around this time that the old Hilton Hotel was demolished, and Joe was chosen for the role of Executive Chef. However due to Hilton International’s policy to give the rank to people from within the organisation, he initially worked under a foreign chef for a year. “When he left, I took over,” Joe explains.

Image courtesy of Fino Cucine

My (then) bosses always supported me and because they saw that I wanted to grow, they really helped me with my career,” Joe states.

His first job was at the Cartwheel restaurant at the Topaz Hotel in Bugibba.

Joe went on to manage three different restaurants at the hotel, including a pizzeria which at the time was extremely popular for its themed evenings, including Malta Nights. Joe recalls the latter having a band in attendance, banner decorations and fireworks to create an authentic Festa Maltija atmosphere. After ten years Joe went abroad to pursue his studies, and when he returned, he started working at the Dolmen Hotel. Joe faced a sizeable challenge here as he was tasked with setting up two new restaurants. Joe was also doing a lot of travelling, participating with the Malta Cookery and Food Association (MCFA) in global competitions accredited by the World Association of Cooks Societies (WACS). He remembers very proudly the two gold medals won in Hungary (2004) and at the World Culinary Grand Prix in Glasgow (2005), where the team prepared a sumptuous three-course

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Over the years, Joe’s staff quickly realised that his gentle and soft-spoken demeanour was not to be interpreted as a tendency towards lenience. All the chefs working with Joe had to adhere to what he terms “good practice” - wear full uniform, no cigarette breaks, no stubble or beards. They have to wear a necktie and look in tip-top form. If not, they are sent back home.

When it comes to behaviour during service, Joe never tolerated any shouting, swearing or loud music. Everyone must remain focused and go about doing his or her work in a quiet and well-behaved manner. Joe also mentions his involvement in the Chef’s Table every Thursday, an exclusive dinner for just 12 people in the Hotel kitchen itself. A typical Chef’s Table menu includes six to nine courses offering a real insight into the art of innovative Mediterranean cuisine.

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Despite being extremely busy at this point of his career, Joe still found enough time to publish his first book named “Feast Your Senses”. All proceeds from the sales of the book went to fund new equipment at the Hospital Renal Unit.

His second book, entitled “Food Book”, was cowritten with Cardio-Thoracic Surgeon >

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Dr Alex Manche and focused more on healthy recipes and ways to regularise eating habits with balanced diets. His third and more recent publication, “A Passion for Cooking”, contains around 300 recipes, including picnic recipes, desserts, dips and fondues. All the money generated from the sale of this publication was passed on the Arka Foundation in Gozo.

Consultancy Roles Together with the AirMalta team, Joe oversaw the introduction of food trays for Business Class designed with typical Maltese icons and emblems, such as the luzzu. Food selection has also improved significantly as it now features options of different courses.

Besides AirMalta, Joe keeps himself busy with consultancies with a number of other firms and establishments. We ask Joe whether he ever harboured any thoughts of opening his own restaurant. He tells us that before taking the plunge he wanted to wait until he had financial stability and made a name for himself. Now that both objectives have been met, he does not exclude the possibility – we’re sure that this would prove to be an instant success with local and foreign diners.

creations you can achieve when mixing flavours and different ingredients.” The only way to survive for such a long period of time is by showing lots of passion and a generous dose of creativity. Managing the Hilton kitchen at such a high level for eighteen years is a highlight of Joe’s career, as is winning the Lifetime Achievement Award for his outstanding service in the culinary profession in 2015.

Joe has been influenced mainly by two chefs throughout his life. The first is Auguste Escoffier, a French chef, restaurateur and culinary writer, commonly known as “the king of chefs and the chef of kings”. The second is the flamboyant Gordon Ramsay, British chef, restaurateur, writer, television personality and food critic.

Joe also admires the work of the Roux brothers Albert and Michel, also French, who he had the pleasure to work with.

The TV Personality and The Judge Despite being, by his own admission, a shy person, Joe has featured on several cooking shows on Maltese television. Initially he was approached by Eugenio Lama in the early nineties and since then he has been involved in shows with a number of TV personalities, including Claudette Buttigieg, Claire Agius, Pauline Agius and Claire Agius Ordway. Over the years, Joe has acted as a judge in several cooking and baking competitions in Malta and abroad. He tells us he always tries to be fair, objective and pass on a word of advice or encouragement to participants.

Career Highlights and Influences Joe has been a chef for around 40 years. He tells us he chose this career “because of the

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Latest News

Restaurants

Alert!

The Definitive(ly) Good Guide to Restaurants in Malta & Gozo will be holding its annual restaurant survey online at www.restaurantsmalta.com during the month of September.

The guide will this year be holding its 20th survey which will result in its 20th publication and awards ceremony. From the results of the survey the top rated 150 restaurants will be included free in the guide and the top 40 and other special awards will be presented with their accolades in December with the launch of the special 20th anniversary edition of the guide.

The Definitive(ly) Good Guide to Restaurants survey is held every year in September when

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diners who have visited the restaurants throughout the previous year can vote on food, ambience and service for all restaurants in Malta. Only top survey rated restaurants will be included in the guide and on www. restaurantsmalta.com each year.

For more information about the survey and guide refer to the website or send an email on info@restaurantsmalta.com.

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Feature

One-Stop-Shop for the Catering Industry

ProKitchen is a subsidiary of the highly successful Cosecasa brand name which over the past twenty-five years has become synonymous with a large range of consumer houseware products.

Established around ten years ago, ProKitchen is a one-stop-shop for professional chefs and food and beverages managers, supplying catering products including crockery, cutlery, glassware, tabletop products together with catering equipment needed to set up a professional kitchen. Today ProKitchen can focus on a full range of products sourced specifically to meet customised requirements

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of bars, restaurants, hotels and other catering establishments. The sales team is headed by Massimo Bonarrigo, a Sicilian with more than 25 years experience in the catering industry.

We met Massimo at his office in Balzan and he explains how ProKitchen has become a major player in a relatively short period of time. ProKitchen imports premium equipment from Italian and German brands such as Olis, which caters for the top-of-the-range catering requirements, IFI for refrigerated display counters, Frigomat specialising in icecream machines, Technodom for regfrigerated cabinets and upright freezers and Technoinox for ovens. The team is aware that there are cheaper alternatives available on the market, however they firmly believe that the serious restaurateur will see and understand the

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/ 21 cost effectiveness and the value of the topquality products. This concept is highlighted with an example of an ice cream counter, which initiates a defrosting mechanism by calculating the number of times the counter door is opened. This automated mechanisim can save the cafeteria or restaurant owner hundreds of Euros in ice-cream wastage. Other advantages of dealing with Italian companies include a ten-year availability on parts and the quick delivery time when any parts are needed urgently. In some cases, ProKitchen can also offer kitchen equipment in customised colours.

ProKitchen offers clients a comprehensive business proposal which includes not only an itemised quotation of the proposed products but also consultancy, an in-depth study to understand the customers’ needs, food cost, a 3D render of the kitchen equipment and more.

It comes as no surprise that this work ethos has generated so much business in a relatively short period of time. ProKitchen’s client base include

ITS, McDonalds, St James Hospital, Riviera Hotel, Radisson Hotel, TexMex restaurants, the recently opened Carob Tree Food Court in Spinola, and many more. ProKitchen have also installed multiple equipment in a number of establishments within the AX Group, including Hilltop Gardens, Suncrest Hotel and all kitchen equipment at the Valletta based Boutique Hotel Saint John and the 5-star Luxury Hotel Rosselli.

ProKitchen will next year expand its operations in the non-food sector with Italian brand Gibam, a global leader in the business of shopfittings and shop design, offering every possible kind of shopfitting and dedicated furniture to all kinds of retailers, including fashion outlets, pharmacies, bakeries, perfumeries and much more. Moreover, the company will offer a range of services that make a holistic approach to the retail world design of commercial interiors, creation of shop formats, logistics, assembling and installation.

Catering Equipment

Tabletop Products

Food Preparation products Food Display Equipment Cooking Equipment Refrigeration Ice Cream Counters Dishwashing Equipment Hoods and Ventilation Static Preparation Equipment Furnishings

Crockery : including dinnerware, personalised crockery and storage systems Cutlery : from economy range to deluxe patterns and speciality cutlery including storage systems Knives : the largest variety of chefsí knives, speciality knives, cheese knives and sharpeners Glassware : all types of stemware, tumblers, shot glasses, jugs and sundae bowls Bar accessories : bottle openers, pourers, dispensers, cocktail accessories and wine buckets Tabletop products : including baskets, condiment sets, platters and table mats Food Service : buffet displays, chafing dishes, serving trays and utensils, servers and dispensers Cookware : such as stainless steel pots and pans, trays, skillets, boilers and poachers Bakeware : moulds and rings, brushes, cutters, rollers and whisks Speciality cookware : for oriental and Indian cooking, pizza and pasta Food Storage : boxes, trays, bins, jars and utensils Utensils and tools : the largest range of tongs, scoops, spatulas, bottles and slicers Equipment : blenders, mixers, mincers, juicers, slicers and chippers

For more information about ProKitchen and their range of products and services, please visit their outlet in 92, Balzan Valley, Balzan BZN1406. T:+356 2144 7676 | M: +356 7942 3455 | E: info@prokitchen.eu | f ProKitchenMalta

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A touch of Inno t & Elegan n Moder e ar Tablew

Infini t choice e o Glassw f are

Prokitchen is a one-stop-shop for thousands of those useful items that professional chefs and F&B managers rely on from day to day. Moreover through its vast network of contacts in different markets Prokitchen’s team is in a position to source even the most hard to find items for the most discerning buyers.

P ProKitchen, 92, Balzan Valley, Balzan BZN1406, MALTA q (+356) 2144 7676 M info@prokitchen.eu D prokitchen.eu

Crockery

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Cutlery

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Knives

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Glassware

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Hospitality Support

A TAILOR-MADE APPROACH FOR DEVELOPMENT

Hotels, bars, restaurants and other related catering businesses are always on the increase, which in itself is very positive news.

The rise in catering businesses is also welcome because, without a doubt, it creates competition which is vital to offer a better service and product to the consumer.

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Consumers are spoilt for choice, meaning that if any catering establishment is not capable or knowledgeable in the product or service they are offering, the customer can easily find a better alternative.

Although the industry is flourishing, it is also suffering from the ever-changing trends in the market, with the introduction of new food trends, products and service concepts. Keeping up with the customers’ demanding food palate is merely a side note to another concern, which is the labour shortage found in the industry. >

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Mgarr Farming Company Limited, set up in 2010 started mainly as selling fresh fruit and vegetables to customers where nowadays has grown into a food manufacturing company SQMS certified coupled with a certified Hazard Analysis Critical Control Point (HACCP) system which is worldwide known as being one of the most effective safety control systems in the food industry.

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Our main scope is to pack the freshest fruit and vegetables to meet all the diverse needs for all those clients who either run a hotel, restaurant, cafeteria, catering company, supermarket or a small grocery. We always keep in mind the value of our products by having local, seasonal, fresh and organic fruits and vegetables whilst providing exceptional customer service through flexibility, good quality, price and consistency.

how to contact us?

Call us on 21570752 or send us an e-mail on mgarrfarmingltd@gmail.com for more information.

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Receiving a call or an e-mail asking to immediately source front-or-back-of-house staff has become a daily occurrence. This shortage has long been coming, locally and overseas. Looking at it from a different perspective, a rather simple concept is immediately apparent - invest time and resources in the existing workforce because a lack of or inadequate training can be the cause of high employee turnover and a poorly presented product and service.

Training can target new employees through an induction programme.

This is vital for a business, since throwing someone into the deep end is not a lasting solution. Training is the key to help everyone in the company become united. Staff training improves the skills of the workforce, delivers company standards and quality products and services to the customer. Staff training in a catering establishment using a traditional method like theoretical sessions, practical

workshops and hands-on-training on specific operational standards are a direct form of staff development. Culinary training in restaurants and other eateries can be menu development and recipe writing for the kitchen staff - this would instruct them how to prepare, store and serve new food dishes.

Food and beverage suppliers could train staff on product knowledge by educating them on how to present and demonstrate the use of a product. Catering equipment businesses could also avail from staff training on how to show the best applications of the product, maximising the potential of the technology offered. Informal staff training can be the organisation of food trails - there are food and beverage trips that are focused on food culture since there is no better way to absorb a country’s cuisine than to be there in person.

Staff training needs to be an integral part of any business because, with all the competition in the market, everyone needs to develop the one investment which without it, the operation will not succeed. Human capital is the best investment for a company.

Mark has had a successful career in the hospitality industry.

After studying Food Preparation and Production at the Institute of Tourism Studies, he worked as a private chef for several years and also read for a Masters in Gastronomy at Le Cordon Bleu in conjunction with the University of Adelaide, Australia before returning to Malta. In Malta, Mark, with his friends, opened up a catering operation.

Since 2017 Mark has been offering private chef services as well as training and product development to companies in the hospitality industry. You can reach Mark on +356 79444733 or chef@markcamilleri.com.mt

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Interview

Cooked with Love, Served with a Smile This is the motto at The Chef’s Table restaurant in Bugibba’s busy centre, winner of Best Newcomer Award in the latest Restaurants Malta survey.

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We met Chef Patron Alain Grech, who explains to us how, together with his partner Noemi and dedicated staff, he has managed to lead the restaurant to numerous awards in a short period of time.

Alain’s early memories, training and work experiences.

Alain’s earliest food memory was helping his grandmother prepare steak and kidney pies at her house at the tender age of just four years.

Another important incident happened when Alain was ten years old, when his uncle took his family to eat at the Phoenicia Hotel to celebrate the sale of his car.

Alain remembers very clearly being blown away by the silver service being offered at the Hotel and is another factor which instilled his love for the culinary world.

Till that point, Alain was mainly helping his father’s car mechanics business – until he was offered a summer job when he was fifteen, preparing burgers and chips at a luna park – his first ‘outside catering’ experience.

Alain had some other working stints, namely at the Beer Festival and at the Great Meals Take Away in Bugibba. At this point, Alain had only one option to enhance his cooking CV – enrolling at ITS at the age of sixteen. Alain started working at the Dolmen Hotel, where, among others, he was involved in the À la carte Amazonia restaurant.

The next few years were very hectic for Alain – he finalised his four year “Advanced Diploma in Culinary Arts” at the ITS. As part of their studies, students must spend a year working

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in a restaurant or hotel abroad. Alain chose to work in the UK at a 2-AA Rosette rated boutique hotel and at a country house hotel. To date he still rates this experience as one of the best in his career, having learned a lot about food preparation and presentation, work ethos in a restaurant, and more.

At age 23, Alain was back in Malta and got his first appointment as Head Chef at the now closed West End restaurant in Msida. He then spent six years, also as Head Chef, at the Venus restaurant in Bugibba, together with a spell as Sous Chef at Café del Mar. Following this period of intense work, Alain decided to take a breather and travelled to Asia for five months with his partner Noemi Dohanyos. Alain describes this as an eyeopening experience as he got the opportunity to cook traditional native food on the Nepal mountains, in India and other exotic locations.

On his return to Malta, Alain had a few shortterm jobs and in 2017 he stumbled on the opportunity to open The Chef’s Table, the restaurant he runs till today and was nominated for numerous awards last year by his patrons.

Alain says he immediately felt comfortable with his decision as he was already very familiar with the restaurant’s location in Pioneer Road, Bugibba.

Together with his partner, he worked on a fine dining menu, drew up a business plan for his restaurant and the rest, as they say, is history.

He is grateful for the support his parents have given him along the years which enabled him to achieve his lifelong dream. Apart from his cousin Sandra who runs a restaurant in Mgarr ix-Xini, Gozo, he remains the only family member to be involved in the catering industry in Malta. >

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Career Highlight The opening of his restaurant “The Chef’s Table” is the highlight of Alain’s career and the culmination of long years of hard work and studying. The fact that the restaurant was in a position to win several awards in a relatively short period of time is something which gives Alain great satisfaction.

Signature Dishes and Restaurant Mottos Alain declares he does not have any signature dish, however if he had to mention his preferred food choice, it would be Fillet of Beef prepared with foie gras, marinated in the latter’s juices and truffle sauce.

core values and offer warm hospitality besides a memorable dining experience to locals and tourists alike.

The team at The Chef’s Table go the extra mile to make their guests feel at home at their restaurant. They do this by speaking to the guests and getting to know their personal preferences, offering a complimentary drink at the end of the meal, and much more.

Alain’s favourite dish forms part of The Chef’s Table menu specials and is a hit with the restaurant’s client base.

It therefore comes as no surprise that the restaurant was nominated for several awards, including “Best Newcomer Award”, “Top Food” and “Top Service”. Alain declares that the next project in his to-do list is to enhance the restaurant’s ambiance. In fact he has already started working on giving a more rustic look and feel to the stone walls.

The restaurant’s mottos remain “Food Cooked with Love” and “Service with a Smile”. Alain and all his staff work hard to embrace these

The ultimate aim is to extend an inside area within the restaurant exclusively for private dining. >

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Future Plans Alain remains cautious about the future plans – whilst admitting that his long-term ambition would be to expand the Chef’s Table brand name, he wants to stay with his feet firmly on the ground and take one step at a time.

On a personal note, he will be getting married to his long-time partner in November. The wedding will take place in Noemi’s native country Hungary.

Chef Influences Alain names Englishman Marco Pierre White as the chef he admires the most. White has been dubbed the first celebrity chef, and the enfant terrible of the UK restaurant scene. He is also the youngest chef ever to have been awarded three Michelin stars and has trained other celebrity chefs such as Gordon Ramsey.

Alain admires White’s revolutionary work and credits him as having laid the foundation for several modern day’s cuisines. Given the opportunity, Alain would choose to dine with Anthony Bourdain. Bordain, who died in June 2018, was an American celebrity chef, author, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition.

Current Restaurant Trends Alain feels that one of the most important factors that modern day restaurants need to cater for are food intolerances.

The chefs at Alain’s restaurant go to great lengths to keep a clean working environment and to eliminate any risk of food crosscontamination.

The staff are also regularly trained about food allergens and to develop best practice procedures for making the restaurant’s food offerings safe for customers with allergies.

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F t e c c

Advice to Aspiring Youngsters Alain’s advice to young people who want to take the plunge in the Hospitality industry is to evaluate any available options thoroughly and carefully.

Go abroad at any opportunity as the experience will inevitably expand your mind set.

Finally avoid picking up bad habits along the way as they will need a long time to be eliminated from your work ethos.

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Interview

Leading Purveyor of Fine Foods in Malta businessman, who went on to suggest that the place would only be successful if opened as a Pizza place. Other people criticised the location choice on the outskirts of Mosta. Despite the negative feedback, Dominic was determined to go ahead with his plans undeterred. He admits that the first few years were tough, and this can be attributed to the fact that at the time the Maltese market was not as receptive to the innovative product lines he was introducing.

Dical House has served Maltese consumers and the Hospitality Industry for more than twenty years with an exclusive selection of high-quality products hailing from various artisan suppliers worldwide.

We met Dominic Calleja, Business Owner at Dical Group, who talks us through the journey initiated twenty years ago. The outlet itself was set up in 2005, however Dical House’s success story was not always smooth and easy.

Dominic’s original business plan for the concept store was described as crazy by a prominent

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Nowadays, the awareness of choice of certain products such as extra virgin olive oil has increased significantly, and clients are willing to pay premium prices for superior basic products. Over the years, market opportunities grew further with food innovations and more adventurous cooking styles. Another factor which has contributed to the shop’s success is the recent influx of foreigners living in Malta who visit Dical to buy brands and food items they already know and love from their native countries.

Leading Purveyor of Fine Foods in Malta This bold statement stems from the fact that Dical House represents several award-winning brands from around the world, some of which are currently supplying the world’s number one chef Massimo Bottura and the latter’s own branded products. The company also imports products used by top chefs such as French born Alain Ducasse, who uses them in his own restaurants.

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The choice given to the client is another thing Dominic speaks very highly of. “A client who walks in asking for balsamic vinegar will be able to choose from 15 different brands and types, reflecting different aging levels going up to 25 years,” enthuses Dominic. Dical House is also synonymous with seasonal items and products such as fully customisable Christmas hampers and gifts. Even here, the choice of products comes from small, family run businesses and this ensures exclusivity in the hamper product selection and line-up.

Dical are also leading importers of wines, spirits and beers. The company also caters for the increased requests for organic foods and gluten-free products.

The Hospitality Industry A sizeable chunk of Dical’s day to day operations is with chefs, restaurant owners and people from the catering industry. The company sells many items ranging from olives to truffle related products, together with a selection of gluten free products to many restaurants in Malta.

Dical also imports several exclusive and highly innovative products from leading artisan producers which are currently being used by chefs and bartenders. These include the “Droplets” developed by the legendary Javier De Las Muelas, a novelty product which is 100% natural, contains no alcohol, and opens endless gastronomic possibilities. both in kitchen and cocktails world.

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Other innovative products for the hospitality industry include freeze-dried food and blue powder, a totally natural product produced by blending apple with spirulina and no artificial colouring.

Dominic is happy to notice that year after year the number of chefs in Malta who want to be innovative and more adventurous in their food preparation and selection is increasing.

“We are proud to be contributing to this trend which presents differentiation from one restaurant to another,” says Dominic.

The Future Dominic mentions the company’s recently launched in-house packing facility, which handles packaging of allergen free foods which is either blended or packaged directly.

These locally branded items are available not only for restaurants but also for the mass consumer market. The company has also taken an important decision to double the size of the Mosta outlet to be in a better position to handle today’s clients needs. The project will be finalised by the end of August 2019.

The newly added space will serve primarily to better house product ranges such as wines and spirits, but also to provide room for workshops done by local and foreign Michelin chefs where one can learn more about cooking techniques using novelty products.

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Triq San Anton Abbati, Mosta MST 3102 21 424600/1 foods@dicalgroup.com www.dicalhouse.com

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Latest News

VIVENDO HOSPITALITY REVAMPS GUEST ROOMS AT THE PALAZZIN HOTEL The Vivendo Hospitality team has recently completed an exciting upgrade of 30 guest rooms at The Palazzin Hotel in St. Paul’s Bay. The work consisted of replacing all the furniture with new pieces for a fresh and bold look.

This popular accommodation venue offers clients a welcoming respite in this busy part of Malta, with sea views and a private pool and lounge area. In order to offer its guests a more comfortable and memorable experience, the Hotel decided to fit their guest rooms with new and customised furniture. The Vivendo team worked closely with The Palazzin Hotel to select the appropriate style for these new pieces. A two-tone theme for the furniture was chosen from leading supplier Dobra.

those in the wardrobes and headboards, while legs were highlighted with a solid taupe finish.

Vivendo Hospitality is part of the Vivendo Group portfolio of brands, which caters especially to the needs of the hospitality market in Malta. The company taps into the group’s strong capacity and experience of working on hospitality projects, including custom-made projects and outfitting of high-end hotels, to deliver a strategic and complete service to hoteliers and other stakeholders in the hospitality industry.

Pieces selected included wardrobes, desks with Frigo units, side tables, headboards, and luggage racks. All the furniture came in a light veined laminate wood finish for panels such as

Fore more information contact Vivendo Hospitality on (356) 2227 3340 or by email on info@hospitality.vivendo.com.mt. Alternatively visit http://hospitality.vivendo.com.mt/

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Costa Coffee for Business Great coffee is big business now and will be big business in the future too. With a steady year on year annual growth, the market is expected to double in turnover by 2025.

Today’s coffee market can often feel complex, extravagant and somewhat intimidating.

But consumers’ love of great coffee is driving significant growth. And the market is responding.

With more choice available, coffee consumers are becoming more and more discerning.

Costa Coffee believes that everyone deserves great coffee and the company exists to make coffee accessible and interesting for everyone in every channel. Costa Coffee was founded in London in 1971 by the Costa brothers Sergio and Bruno as a wholesale operation supplying roasted coffee to caterers and specialist Italian coffee shops. Acquired by Whitbread in 1995, it was sold in January 2019 to The Coca-Cola Company in a deal worth £4.9bn and has grown to more than 3,400 stores across 31

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countries, including Malta. Costa gave CocaCola a significant footprint in the global coffee business. Worldwide, the coffee segment is growing 6% annually. A lot may have changed since that first cup was savoured almost fifty years ago, but Costa has not. The coffee beans are still slow roasted at a brand new €42 million roastery in Essex in exactly the same way as Sergio did for the first time. 45,000 tons of coffee beans get roasted every year - and as long as coffee lovers like it that way, Costa pledges to continue to do so.

Customers repeatedly choose Costa because they love and trust the brand to deliver a quality coffee experience every time, everywhere.

Costa Coffee’s on-going commitment to make coffee accessible and interesting for everyone is what makes the brand loved till today by all

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ages and lifestyles. A vast selection of sweet and savoury snacks or freshly baked pastries is also available.

The secret behind Costa’s success story?

Costa strives to make a visit to any of their stores different to other coffee shops. This is achieved with a combination of • A warm and welcoming atmosphere • A great range of authentic coffee drinks prepared by the Ferrari of coffee machines.

• Finally, the most passionate and well-trained baristas around.

Costa Coffee stresses that hand-making a cup of coffee is an art. It takes time and skill to perfect. That’s why every single barista, in every single Costa store, is professionally trained in the art of coffee by the company’s experts. This guarantees a perfect cup of Costa coffee every time.

Costa fact - Gennaro Pelliccia is the official Costa Coffee taster. His tongue is insured for an incredible €12 million!

Costa Coffee in Malta The first Costa Coffee outlet in Malta opened in 2012 at the Malta International Airport. In 2013, a further two outlets opened in Balzan and at The Point. Next it was Valletta in 2014 (currently closed), Baystreet in 2015, Marsaxlokk in 2016, PAMA Mosta in 2017 and Mriehel in 2018.

Costa Malta forms part of the Corinthia Group of companies and employs over 150 people. The full list of Costa Coffee outlets in Malta:

• Valletta* • Balzan • PAMA Mosta • 4 outlets at MIA • Mriehel • The Point, Tigne • BayStreet Complex, St Julians • Spinola Bay, St Julians • Marsaxlokk * Valletta outlet is currently part of a building development, will open again before end of year 2019.

Information compiled by Tonio Schembri Credit - Yanis Azzopardi, Marketing Manager (Costa Coffee Malta)

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Feature

Is Profitability Under Threat?

1.

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Touris t spen ding a the boa cross rd had g the firs t quarte one up in r in 20 only “ m 19, but argina lly”, by 0.3%.

period, the In the same ng in tourists stayi number of with r ined at pa hotels rema gh ou h s year, alt the previou ts h ig n of guest the number by ed p els drop spent in hot s more tourist h 5.5% - wit on ti a ccommod opting for a rn alte atives.

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The shift in ation accommod having s a patterns w ect on eff a negative ustry d in the hotel -line m to with bot ty. ili b a profit

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Tourists are still strong, profitability opting fo traditio r nonnal acc ommod from Horeca operations is not stayed ation in Malta on aver for 9.31 age as strong as in previous years. days, u p almost 8% and four da ys long those sta er than ying in hotels.

According to the study, this is because of the increase in hotels and restaurants in Malta and Gozo. Deloitte director Raphael Aloisio explained, “Results aren’t what we got used to.

We had a number of years when the graphs kept going up.”

If the supply of hotels and restaurants continued to increase at a faster rate than the demand for rooms and tables, then the results would keep going down, according to Mr Aloisio. He went on to describe the increase in the number of hotel permits as alarming (15 in 2012 to 119 in 2017).

The Q1 2019 study concludes that, on average, 5-star hotels registered a GOPPAR (Gross

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7. Average room rates

own, by were also d resulting around 1%, ll drop in in an overa room of revenue per some 6 .3%.

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Both four-star and five-star hotels in Malta were reportin g dips in gross operating profi ts.

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The dip in tourists opting for hotels naturally impacted occupancy rates, with the ng average occupancy droppi %.

53.6 to 9% 56. from

8.

On average, hotels registered a significant drop in gro ss operatin g profit per a vailable room .

Operating Profit per Available Room) of €918, which is €528 lower than what was reported in the same quarter last year and €986 less than 2017. The shift from hotel to private accommodation seem to be having the greatest effect on 4-star hotels, with occupancy levels

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/ 45 in the first quarter of the year declining by 9.2%. Room rates also decreased by 2.7%. Non-accommodation income per occupied room on the other hand increased by 13% from €35.5 last year to €40.1 in quarter one this year. Overall, total revenue per available room decreased by 4.6% when compared to the same quarter last year.

A separate survey was conducted by Deloitte, in collaboration with MHRA, to examine restaurants’ performances over the 2018-2019 winter. Participating restaurants reported mixed results, with 48% experiencing declining revenues when compared to the previous winter.

The survey estimates restaurants’ revenue to have decreased by 0.9% over winter last year. Despite this overall decrease, the study shows that some areas in Malta managed to register positive performance. Restaurants in the North Central part of Malta and Gozo both managed to achieve a growth of 3% in revenue. On the other hand, catering establishments in the Coastal, Valletta and Southern areas reported a negative revenue trend of 4%, 2% and 6% respectively.

It has also been estimated that on average operational costs increased by 2.3%, while payroll costs increased by 5.7%, possibly in response to the recruitment challenges most of the restaurant operators are claiming to face. To this extent, around 60% of employees working in this sector are foreigners.

Overall, 56% of all restaurants claim to have had an unsatisfactory winter performance. However, almost all participating restaurants remain upbeat and are expecting good business during the summer season.

Reacting to the survey findings, Tourism Minister Konrad Mizzi said that the authorities were holding talks with alternative accommodation giant Booking.com to ensure that private accommodation providers in Malta would have to register with the Malta Tourism Authority before putting their property on the international website.

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Dr Mizzi said new forms of accommodation were a reality that the country could not ignore. In view of this, the government was developing a 2025 strategy document to help identify ways to help the sector.

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TAKE HOME THE VERY LATEST TRENDS IN HOSPITALITY Transforming London’s ExCeL into the ULTIMATE hub for hospitality innovation on the 18th & 19th September, Hotel360 is all set to assert its position as the UK’s leading hospitality event dedicated to increasing hotel profitability!

All under one roof, industry experts will provide ambitious visitors with their secrets to success; whilst an array of some of the most innovative suppliers in the hotel sector will showcase the solutions that are forming the future of the ever-evolving industry, all for FREE! Hotel360’s unparalleled line-up will boast over 500 cutting-edge suppliers, 320 inspirational

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seminars, expert-led panel debates, unlimited networking opportunities, unmissable innovation awards, and much more.

Uniting the leading innovators from the worlds of marketing, branding, facilities management, operations, technology and beyond, the event is the hub of the solutions that are providing hospitality’s professionals with the tools they need to not only grow their business, but also increase their profits The incredible features don’t stop there! Running directly alongside Hotel360, for the first time, is the Hospitality Design Show. Not only will the show reveal the designs behind business growth, it also grants you with a unique opportunity to let the leading creatives guide you to success!

So what are you waiting for? Visit hotel360expo.co.uk to secure your free ticket and discover the tools to maximise your margins and stay ahead of the curve!

Hotel360, 18th & 19th of September 2019 Excel, London

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Role of Information Technology in the Hospitality Industry

The ever-growing hospitality industry is one of the major contributors to the economy of developed and developing countries. The introduction of IT in this sector has been a major player underlining this growth.

Undergoing tremendous changes in the last 20 years, the IT sector is revolutionizing the hospitality industry around the world with innovative technologies, setting various benchmarks and breakthroughs for future advancements in coming years with automation and mechanization.

Whole IT structuring and the hospitality industry procedure seems to be changed as a result of the onset of internet and the IT world. As of now, the IT sector has secured a very vital role in the hotel industry and it will be incorrect to associate it without data processing in hospitality. We have seen that the hospitality industry has revolutionized their customer’s

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journey from travel to hotel with the help of improved information technology solutions.

Hotels can attract a new breed of customers by integrating technology in all aspects. However, technology is in an invariable state of flux and is constantly unlocking new opportunities aimed at improving customer satisfaction and boosting internal efficiency. As such, although the technology is there, the hotels themselves have their task cut out when it comes to leveraging technology to beat the competition.

So how does technology make a difference when it comes to beating the competition?

Simply put, technology makes life easier for many guests, and here is how. >

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Online Bookings The most obvious manifestation of information technology in the hotel industry is in the bookings. The internet has helped to make it easy to access information. Data containing the check in and check out times, hotel rates, facilities and amenities on offer, as well as other vital information allows guests to make informed choices. By default, people now rely on various online platforms and “travel comparison” portals to look for accommodation and make bookings. Hotels have capitalised on this and direct booking is fast becoming one of the latest marketing trends in the industry.

Online Reputation & Communications Statistics show that 93% of people use online reviews while deciding to book a hotel, whilst 53% of the potential guests would not book a hotel if there are no online reviews*.

Today’s contemporary clientele is a lot more tech-savvy than it was a couple of years ago.

Guests are increasingly relying on reviews and recommendations from genuine travellers.

Because of this, hotels are increasingly investing in enhancing their social media presence by hiring brand ambassadors, advocates and social media influencers. To keep customers updated of changes many hospitality businesses use mobile communication sending offer deals and sponsor location-based advertising. Depending on the type of business the reach can be increased through emails, text messaging or GPS tagging. Most of the travellers take some form of a mobile communication device with them on the road, whether it is a tablet, laptop or a mobile phone.

An Enhanced Guest Experience in Hotels The latest advancements of IT in the hotel industry have played an instrumental role in enhancing the guest experience. Hotels can now grab the attention of the guests right from the time they visit the website. Winning customers’ loyalty is now within reach of all the hotels. Information Technology in the Hotel industry has made it easy to cover all the touch points for guest experience. Guests are more in charge of their check out processes, and they can also make online payments if they wish to.

Some hotels even allow guests to unlock their rooms using their smartphones, which bypasses the check-in process. Likewise, it is also easier for guests to check out, which allows them to avoid the reception altogether.

Nowadays travellers carry numerous electronic devices and reliable, wireless Internet connectivity ranks at the top of the list for customer needs. Guests can use the hotel’s web application to access room service options via online or an e-dining Internet site, or use an interactive service that finds nearby restaurants, transportation or shopping stops for them.

Greater use of IT in the Hotel industry has ensured easier entry of the Information Systems even in Budget hotels. Information systems were previously a thing only in the reach of luxury hotels.

Commoditization of software has made it easier for everyone to have guests experience enhancing and analytics software installed on top of the regular point of sale systems.

* Data source - Why is Hotel Reputation Management Important?

Information provided by Joseph Casapinta, Information Systems Manager at Hilton Malta. Joseph has more than 35 years’ experience managing IT systems in the Hospitality Industry.

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Interview

MERGING AVANT-GARDE, CHIC AND CLASSY Described as a “fusion of avant garde, chic and classy with a relaxed lounge vibe” Capo Crudo Ristolounge in Marsamxett is the epitome of a superlative dining experience, with its culinary excellence, genuine hospitality and idyllic location.

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After a long career as a property negotiator, Keith Seychell took the plunge and ventured into the catering world. It is very easy to understand this as Keith’s passion for food is immediately apparent as soon as we meet him. He tells us that whenever and wherever he travels, the primary goal of the trip would be to visit a particular restaurant.

Keith the Entrepreneur We sit down to start our meeting and the first thing Keith enthusiastically shows me is a message he received from a TV media services giant, which had just confirmed that Capo Crudo will be used as a filming location for one of their upcoming series.

The series will air in late 2019 and will be distributed globally in more than 150 countries. Despite all the media attention, Keith stresses that his core business remains in real estate and property development. “I concluded my first property deal when I was just sixteen,” claims Keith proudly.

We ask Keith what his career highlight has been so far – he tells us that this is when he was involved in one of the biggest real estate deals in Malta. He describes himself as a positive person who enjoys setting up and closing a property deal.

Along the years he progressed slowly and cautiously until his love for food led him to venture in the restaurant scene together with his business partners.

“Food is my hobby. During the day, food is constantly on my mind,” confirms Keith. He is very happy that he managed to transmit this love and passion into Capo Crudo, now in its third year.

The restaurant caters for circa 80 covers, but the venue can hold up to around 400 guests for private functions, corporate events, weddings etc. Besides its picturesque setting at the foot of the Valletta bastions, Capo Crudo is immediately striking with its chic décor, contrasting strong coloured and modern styled furniture accessories with an overall bright white look and feel. >

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Keith’s inspiration comes from his constant travelling around the word – whenever he spots anything he likes he will immediately start visualising how it will fit in his personal and business projects. One of his biggest inspirations is his friend Pino Cuttaia, ChefPatron of Ristorante La Madia in Licata, Sicily.

Award and the Silver Spoon Award for Best Restaurant.

Keith maintains a constant and close relationship with Chef Cuttaia, who will be given his third Michelin star later this year. Keith’s chef at Capo Crudo got his training at La Madia and he will be taking all his staff to Sicily for a special team building and training experience.

He explains that the name of the game here is to separate the job hoppers from the more loyal employees, whist expressing his satisfaction at managing to maintain a close-knit staff unit at Capo Crudo.

The Challenges The discussion moves back to Capo Crudo and we touch on the challenges which restaurants in Valletta are facing. “With more than 300 eateries in the capital it is definitely not easy,” says Keith. The market is oversaturated, and this invariably leads to premature closing of smaller restaurants which find it difficult to survive.

Future Plans Keith reveals very exciting plans for the immediate future. He will be opening three new restaurants at the new Cospicua Marina, close to the American University. These projects are expected to be completed and operational by the end of 2019.

The challenges Capo Crudo faces is the spiralling operational costs such an establishment will inevitably face.

Despite this, Keith is happy with the restaurant’s constant growth, together with the repeated awards received, the more recent ones being Award for the Best Cuisine Artistic Presentations, Front of House Achievement

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Another problem is staff movement and the constant poaching from one restaurant to another. Highly skilled and trained workers are limited so this is inevitable, according to Keith.

The first will be Paul, a global franchise with more than 4000 outlets around the world.

The second is a steak house called Cut which will have an open kitchen and patrons will be able to oversee their food being cooked with charcoal or firewood.

The third concept will be Mykonos Pizza and Pasta Grill – a mouth-watering fusion of Greek food and Neapolitan pizza. The overall décor of

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the restaurant will predominantly be in blue and white – fresh colours which symbolise Greece.

For the delight of those who love XXXL servings, Keith will soon be opening Hard Attack Burger Salad Bar in Marsascala. Patrons will be able to choose from Single, Double, Triple and Quadruple Bypass Burgers, amongst others.

Chef Arnold Bonsfield and Kevin Buttigieg will be partnering Keith in this venture.

media house such as Corriere Della Sera to get more information about the project. Keith describes himself a very positive person and a firm believer in karma, stressing that what you do unto others will come back to you. “I have no hate in me, and this is the reason I have achieved things,” he explains in a calm and matter-of-fact manner.

Looking more long-term, Keith does not exclude taking the Capo Crudo concept abroad.

Initial discussions have already been held with a top hotel chain in Ayia Napa, Cyprus. Keith

The traits linking his professional and personal life are honesty and being trustworthy. He tells us he can look back and declare that he has never been deceitful or dishonest with any one he knows or worked with. In fact, Keith’s advice

is also exploring the possibility of venturing in Lebanon thanks to Jalal Husni Bey, the person he calls his ‘backbone’ in all his business.

to anyone looking to start a new business is to embrace two core life values: Loyalty and Honesty.

Personal Life, Aspirations and Core Values Keith is presently very busy with the construction of his personal dream house, a villa in Marsascala spanning over 5000 square metres. He shows us photos of the works in progress and we are blown away with images of Keith’s future kitchen – full of heavy-duty Electrolux industrial ovens one would normally find in a top of the range restaurant.

Keith gets a lot of support from hi personal assistant Janica Schembri, his father Nicholas, who takes care of different aspects of his business, and long-time partner Celaine. He has three girls, Tishai, Shana and Sky.

Keith’s plan is to organise exclusive events and dinners for Michelin star chefs once the kitchen is completed. Despite being still in its infancy, Keith already had queries from

As we leave Capo Crudo, around ten TV crew members walk in to discuss the proposed series filming. One thing’s for sure – there’s never an idle moment in Keith’s life!

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As we come to the end of our meeting, Keith receives a phone call regarding the hosting of the singers for this year’s Isle of MTV concert.

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horecamalta.com.mt

Paparazzi Pictures Opening a new establishment - or are you hosting a launch in your hotel or restaurant?

Send us all the snaps from your event to be listed in our ‘Paparazzi’ section, to be seen by the who’s who crowd in the Horeca industry!

HORECA Directory Do you offer a Horeca related service, or sell products related to the Hospitality industry? Add your company name and details for free on the A-Z Horeca Malta Directory Listings and be seen by key decision makers in the business.

Recruitment Listings Recruitment plays an important role in any organisation, no matter how big or small. From the multinational chain of hotels to the smallest gourmet restaurant, it is people who make the Hospitality industry.

Send all details to editor@horecamalta.com.mt

HOR001.19 Horeca Magazine issue 01 - revised.indd 56

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Top Reasons to Advertise on horecamalta.com.mt

The ONLY magazine dedicated exclusively to the Hospitality Industry in Malta Feature interviews and articles written by a team of experienced writers and contributors Publication is hand delivered to key people like Chefs, Restaurant Owners, Hotel Directors, Purchasing & General Managers and more Magazine is distributed to MTA / MHRA offices, ITS, Government Ministries, banks and clinics Partnerships with foreign media houses ensures visibility in top trade shows, seminars and exhibitions abroad

INTERESTED? CONTACT THE HORECA SALES TEAM NOW!

Email - sales@horecamalta.com.mt | Tel - 9942 7874

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Interview

A Touch of Gold in Attard With fresh ingredients, a host of seasonal dishes and a selection of choice wines, diners can expect an unforgettable gastronomical experience at The Golden Fork.

Located in Attard, The Golden Fork is a new addition to the Maltese restaurant scene, and its owner, Chef Letizia Vella, is all set to ensure her guests enjoy their time and meal at her establishment.

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“The menu is inspired by Mediterranean cuisine using the freshest ingredients, featuring some distinctive dishes prepared by me in a refined, but relaxed setting,” Chef Vella said. Launching The Golden Fork is the realisation of a longheld dream by Chef Vella. Vella, who grew up in Malta, credits her family’s love and respect for quality and tradition as being the driving force behind her culinary career. She completed her studies at Malta’s Culinary Institute, but then moved to the UK to develop her style and technique. Vella’s culinary skills blossomed working under world-renowned celebrity chef Heston Blumenthal at two of his restaurants, first working as an intern at The Fat Duck (threeMichelin), and then later as a Chef de Partie at

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Blumenthal’s Dinner by Heston (two-Michelin).

“Chef Heston enables you to develop your love for cooking to a whole new level given that he himself specializes in gastronomy,” Vella said. Vella counts her internship at The Fat Duck as one of the highlights of her career, since working alongside some really talented chefs enriched and elevated her culinary expertise. All the same, she certainly had to push herself, as the level of discipline expected from starters at Michelinstarred restaurants is extraordinary.

“The level of pressure that comes with the job was unparalleled, but I was driven by the satisfaction and experience I obtained on a daily basis,” Letizia explained.

“This experience nurtured my culinary repertoire and helped me increase the knowledge gained through my earlier studies.” Following her stint in the UK, Vella returned to her roots in Malta, where she worked at several prominent restaurants on the island, including Barracuda, Root 81 and HSixty6, before opening The Golden Fork. Letizia told Horeca: “The Golden Fork tells its story through an ever-

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evolving menu of seasonal dishes, carefully prepared by our experienced team,” One of the challenges that she has had to overcome is being a female chef in a male-dominated industry. Yet, she says that while a gender gap still exists in the industry, the perception towards female chefs is slowly changing. The future looks bright for other women aspiring to be chefs and allowing their culinary and creative sides to thrive in restaurant kitchens.

Vella’s own journey is a testament to breaking the stereotype of mainlymale chefs. This young female chef has taken her love for cooking to new heights with the opening of her own restaurant in Attard.

As she looks ahead, Vella hopes to keep cooking and running her restaurant – bringing to the table what she does best – great food, created with fresh ingredients, style and passion.

Article written by Elsa Messi - Food connoisseur, freelance writer, blogger, curiosity feeder and travel queen. Londoner who has lived in Tokyo and is now based in Malta.

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Horeca directory HOTEL EQUIPMENT SUPPLIES JMP & C G1 Triq tal-Handaq Tal-Handaq, Qormi Malta QRM 4000 T: 21 413 154 jmpmalta.com FRENDO ENTERPRISES CO LTD 65 Triq Joe Sciberras, Hamrun Malta HMR 1552 T: 21 237 728 frendoent.com MENSIJA TRADING CO LTD Triq il-Wasliet, Swieqi Malta SWQ 3112 M: 79 431 509 mensijatradingmalta.com KOLS LTD c/o Mount Carmel Hospital Triq l-Imdina, Attard Malta ATD 9033 T: 21 438 762 kolsltd.com C & H BARTOLI 9 Triq l-Istadju, Gzira Malta GZR 1300 T: 23 458 888 chbartoli.com THE CATERING CENTRE 8 Triq il-Mosta, San Pawl Il-Bahar Malta SPB 3111 T: 21 577 305 cateringcentre.com CONTINENTAL PURCHASING CO LTD 53, Mediterranean Bldg, Grd Level Triq l-Abate Rigord, Ta’ Xbiex Malta XBX 1122 T: 21 377 238 cpc.com.mt HOTEL LINE LTD Triq it-Tliet Knejjes, Balzan Malta BZN 1300 T: 23 458 888 hotellinemalta.com PROKITCHEN 92, Balzan Valley, Balzan Malta BZN 1406 T: 21 447 676 prokitchen.eu

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MATTRESS COLLECTION Triq l-Imdina, Zebbug Malta T: 21 461 961 mattresscollection.com.mt LONGBOW LTD Triq l-Ahwa Zammit, Qormi Malta QRM 3425 T: 21 488 268 longbowmalta.com

GRECH CATERING SUPPLIES LTD Mira Bldg, Level 2 Triq Kan K Pirotta, B’Kara Malta BKR 1114 T: 21 443 307 gcs.com.mt LONGBOW LTD Triq l-Ahwa Zammit, Qormi Malta QRM 3425 T: 21 488 268 longbowmalta.com

OK HOME Triq D’Argens, Gzira Malta GZR 1366 T: 21 343 865 okhome.com.mt

MENSIJA TRADING CO LTD Triq il-Wasliet, Swieqi Malta SWQ 3112 M: 79 431 509 mensijatradingmalta.com

R P L ENTERPRISES 81 Triq San Pawl, Naxxar Malta NXR 4016 M: 99 499 066

MENU MAKER 17 Portico Mansions, Block E P5 Triq San Pawl, Naxxar Malta NXR 4018 M: 99 428 951

INFRARED HEATING MALTA Triq il-Kappella tal-Mirakli, Attard Malta M: 77 991 381 POTTERWARE LTD 160 Crafts Village Ta’ Qali, Attard Malta ATD 4000 T: 21 414 773 SOLUTION - L LTD Triq il-Kappella tal-Mirakli, Attard Malta M: 77 991 381

RESTAURANT EQUIPMENT SUPPLIES

ACLASS CATERING 17 Triq ir-Rifugjati talGwerra, Mosta Malta MST 4000 M: 99 875 503 AVIFILM EXPORT CORPORATION LTD 60 Triq Nofs In-Nhar, Valletta Malta VLT 1103 T: 21 244 525 BAKETECH SUPPLIES & SERVICES LTD Triq il-Belt Valletta, Qormi Malta QRM 3619 T: 21 446 908 baketechmachinery.com C & H BARTOLI 9 Triq l-Istadju, Gzira Malta GZR 1300 T: 23 458 888 chbartoli.com

PROKITCHEN 92, Balzan Valley, Balzan Malta BZN 1406 T: 21 447 676 prokitchen.eu

CONTINENTAL PURCHASING CO LTD 53, Mediterranean Bldg, Grd Level Triq l-Abate Rigord, Ta’ Xbiex Malta XBX 1122 T: 21 377 238 cpc.com.mt

RENOVA CO LTD Factory M 10 Triq ilFurnara Qasam Industrijali, Mriehel , B’Kara Malta BKR 3000 T: 21 448 174 renovamalta.com

CRC GROUP Tilio’s Bldg Triq San Pawl, Naxxar Malta NXR Malta M: 77 419 400

THE ART COLLECTION 246 Vjal l-Indipendenza, Mosta Malta MST 9022 T: 21 438 530

DE VALIER CO LTD Commercial & Industrial Solutions Triq San Gwakkin Qasam Industrijali, Mriehel, B’Kara Malta BKR 3000 M: 77 419 400

THE LEATHER HOUSE

BY PINS & NEEDLES 25 Crafts Village Ta’ Dbiegi, Gharb-Gozo Gozo GRB 1143 M: 99 823 638

BAKETECH SUPPLIES & SERVICES LTD Triq il-Belt Valletta, Qormi Malta QRM 3619 T: 21 446 908 baketechmachinery.com

DI ROCCO TRADING LTD Di Rocco Business Complex Triq il-Princep Albertu Albert Town, Marsa Malta MRS 1045 T: 21 227 344 diroccotrading.com ECB HOTEL & CATERING EQUIPMENT LTD 40 Triq ixXatt, Pieta’ Malta PTA 9041 T: 21 243 440

C & H BARTOLI 9 Triq l-Istadju, Gzira Malta GZR 1300 T: 23 458 888 chbartoli.com

CATERING EQUIPMENT

EDGAR CIANCIO CATERING EQUIPMENT SUPPLIERS Triq K Darmanin, Pieta’ Malta PTA 1471 T: 21 230 508

FRENDO ENTERPRISES CO LTD 65 Triq Joe Sciberras, Hamrun Malta HMR 1552 T: 21 237 728

360 RETAIL SUPPLIES LTD Triq l-Imdina, Zebbug Malta ZBG 9015 M: 79 313 233 360retailsupplies.com

FAVA TRADING Triq Mro Giuseppe Camilleri TalHandaq, Qormi Malta QRM 4000 T: 21 376 929

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LONGBOW LTD Triq l-Ahwa Zammit, Qormi Malta QRM 3425 T: 21 488 268 longbowmalta.com

K C TRADING LTD K 1a Qasam Industrijali, Kordin, Paola Malta PLA 3000 T: 21 696 987 kcmalta.com

FM ENVIRONMENTAL (MALTA) LTD A 15 B Water Technology Hse Qasam Industrijali, Marsa Malta MRS 3000 T: 21 226 172 fmenvironmental.com

LONGBOW LTD Triq l-Ahwa Zammit, Qormi Malta QRM 3425 T: 21 488 268 longbowmalta.com

FRIZOLL 12a Telghet Rahal Gdid, Paola Malta PLA 1703 T: 21 806 866 frizoll.com GRECH CATERING SUPPLIES LTD Mira Bldg, Level 2 Triq Kan K Pirotta, B’Kara Malta BKR 1114 T: 21 443 307 gcs.com.mt HOTELS & HOMES LTD. Merola Showroom Triq ilWied, B’Kara Malta BKR 9027 T: 21 318 130 JOEM AUTO PARTS LTD 67 Triq Birkirkara, San Giljan Malta STJ 1301 T: 21 337 074 joemautoparts.com

M B F & CO 5b Adonis Triq Dun Karm Psaila, Zebbug Malta ZBG 3527 M: 99 842 236 MONTDIAC COMPANY LTD Hostel Jones Triq Sir Adrian Dingli, Sliema Malta M: 99 706 003 MULTIVEND SERVICES LTD Triq in-Naggar, Mosta Malta MST 1761 T: 21 470 153 multivendservices.com

PORTELLI WEIGHING SYSTEMS 88, 89 Triq San Pawl, Rabat Malta RBT 1240 T: 21 459 735 ivportelli.com POTTERWARE LTD 160 Crafts Village Ta’ Qali, Attard Malta ATD 4000 T: 21 414 773 PREMIERE CUISINE LOCATION CATERING Triq il-Foss , Paola Malta PLA T: 99 821 754 premierecuisinemalta.com PROKITCHEN 92, Balzan Valley, Balzan Malta BZN 1406 T: 21 447 676 prokitchen.eu

PACE PITTSFORM PRODUCTS 96 Triq Sant’ Ubaldeska, Paola Malta PLA 1408 T: 21 662 959

REFPRO REFRIGERATION 300 BT Buildings Triq San Tumas, Tarxien Malta TXN 1602 T: 23 956 000 refprorefrigeration.com

PHILIP PACE & SONS LTD Triq l-Imdina, Attard Malta ATD 9039 M: 99 424 646 shelvingmalta.com

RS STEEL Ent 4, Door 12 Triq Valletta, Luqa Malta LQA 6000 T: 99 462 824

SPITERI CATERING EQUIPMENT & SUPPLIES Triq l-Arcisqof Pietru Pace, Victoria-Gozo Gozo VCT 2552 T: 21 560 779 SPITERI CATERING EQUIPMENT & SUPPLIES Triq l-Arcisqof Pietru Pace, Victoria-Gozo Gozo VCT 2552 T: 21 560 779 SUGAR CRAFT 99 Triq Mons Arturo Bonnici Swatar, Msida Malta MSD 2250 M: 99 804 431 THE CATERING CENTRE 8 Triq il-Mosta, San Pawl Il-Bahar Malta SPB 3111 T: 21 577 305 cateringcentre.com TKS - THE KITCHEN STORE 82 Triq in-Naxxar, San Gwann Malta SGN 9032 T: 22 587 420 tks-onlinestore.com WORLDWIDE CO LTD Worldwide Bldgs Triq il-Belt Valletta, Qormi Malta

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MENUS COLOUR FOCUS DESIGN AND PRINT STUDIO Crown Court Basement Level 2 Triq it-Tamar Qawra, San Pawl Il-Bahar Malta T: 21 443 553 colourfocus.com.mt GOZOCREATIONS Triq l-Ewropa, Victoria Gozo VCT 2737 M: 99445708 gozosigns.com INNOVATIVE SOLUTIONS 229 Triq il-Kungress Ewkaristiku, Mosta Malta MST 9038 T: 21 423 572 innovative.com.mt LOGOGRAFIX EXPRESS 198 Triq Birkirkara Kappara, San Gwann Malta SGN 4196 T: 27 498 829 fb.com/logografixexpress MENU MAKER 17 Portico Mansions, Block E P5 Triq San Pawl, Naxxar Malta NXR 4018 M:99 428 951 fb.com/122190197832804 PIXEL SERVICES LTD Digital Press Triq Victor Denaro, Msida Malta MSD 1604 T: 21 347 432 pixelmalta.com PRINT RIGHT LTD Triq l-Industrija, Qormi Malta QRM 3000 T: 21 250 994 THE LEATHER HOUSE BY PINS & NEEDLES PRINT RIGHT LTD 25 Crafts Village Ta’ Dbiegi, Gharb Gozo GRB 1143 M: 99 823 638

INTERIOR DESIGN A SCICLUNA INTERIOR DESIGN 115 Triq l-Oratorju, Bormla Malta BML 1509 M: 99 887 856

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ADRIAN MICALLEF DESIGN (AM DESIGN) Triq Giuseppe Briffa ,San Gwann Malta M: 99 463 557

BENCINI & ASSOCIATES Design Centre, Level 1 Triq it-Torri Swatar, B’Kara Malta BKR 4012 T: 21 255 001

ELIZABETH SAGUNA The Haven Triq F Assenza, Swieqi Malta SWQ 2321 M: 79 557 755

ALEXANDER CUTAJAR BE&A(HONS), PG DIP(BLDG CONS TECH) 2A AJ Maison Triq Mile End, Hamrun Malta HMR 1718 M: 99 824 232

BLOW 82 Triq in-Naxxar, San Gwann SGN 9032 T: 22 587 417 studiomodagroup.com

FORSITE F S DESIGN LTD Ivy Mansions Triq il-Qasam, Swieqi SWQ 3027 T: 21 383 211 forsitefsdesign.com

ANDRE PIZZUTO BE&A(HONS) MA PLANNING (LONDON) A&CE 5 Design Principle Triq Sir Joseph Carbone, San Giljan Malta STJ 1320 M: 79 603 096 ANDREW AZZOPARDI DESIGN CONSULTANT Vjal il-Wiehed U Ghoxrin Ta’ Settembru, Naxxar Malta NXR 1017 T: 21 420 472 ANTHONY BEZZINA BE&A(HONS) 18 Triq Cikku Portanier, Sta Venera Malta SVR 1732 M: 99 430 012 ANTOINETTE INTERIOR DESIGN A & D Studio Triq il-Pitkali, Attard Malta ATD 2216 T: 21 421 867 antoinetteinteriordesign. com AP VALLETTA 4 Triq l-Inginieri, Valletta Malta VLT 1320 T: 21 243 981 ap.com.mt APTC - ARSENIO PROJECTS Warehouse A.P.T.C Ltd Triq il-Ghajn Mriehel, B’Kara Malta BKR 3000 T: 21 660 850 gypsumworksmalta.com ARCO DESIGN STUDIO 149 Triq il-Kanonku Bonnici, Sta Venera Malta M: 79 069 110

BUILDING & DESIGN CONSULTANTS Dolores Bldg Triq Nazzjonali Blata L-Bajda, Hamrun HMR 9011 T: 21 246 145 bdc.com.mt CAMILLERI BURLO ARCHITECTS & DESIGNERS 20 Triq il-Wizna, Swieqi Malta SWQ 2300 M: 79 827 534 CARLOS MAGRO INTERIOR DESIGN 22 Sqaq San Vincenz, Zabbar Malta ZBR 1492 M: 99 459 796 DANIEL BORG BE&A(HONS), A&CE, MSC PROJ MNGT(MELIT) Triq il-Barrieri, Mosta Malta M: 79 280 889 DANIEL SCERRI PERITI (DSP) 14 Vjal De La Salle, Gzira Malta GZR 1531 M: 99 822 635 DAPHNE FENECH BE&A (HONS), MSC, CONS.TECH (MELIT), 75 CREAID Triq San Gorg , Naxxar Malta NXR 2549 M: 79 092 883 DAVID CARUANA INTERIOR DESIGN WORKS Sculptura Triq Alfred Gerada, Iklin Malta IKL 1681 M: 99 854 234 DEREK MIFSUD 23 Catang Triq id-Dahla Ta’ San Tumas, M’Skala Malta MSK 4026 M: 79 002 245 DESIGN PRINCIPLE 5 Triq Sir Joseph Carbone, San Giljan Malta STJ 1320 T: 27 041 800

ARCSTUDIO LTD FAFNER House Level 3, Suite 7 Triq Nazzjonali Blata L-Bajda, Hamrun Malta HMR 9011 T:21 228 257

DFAB.STUDIO Capital Business Cen tre, Ent A, Level 2, Triq taz-Zwejt, San Gwann Malta SGN 3000 T: 20 103 322

ATMOSPHERE 272 Triq tas-Sliema Kappara, San Gwann Malta SGN 4412 M: 99 452 934

ELAINE SANCHEZ MICALLEF 43 Sqaq No 2 Triq Preziosi, Lija Malta LJA 1195 M: 79 064 088

GODWIN ZAMMIT & ASSOCIATES 90 Misrah San Alwigi, B’Kara BKR 1472 T: 21 440 068 GRETA DESIGN 3 Triq Massimiliano Debono, Lija LJA 1932 T: 21 422 281 greta-design.com IDESIGN -INTERIORS PH 4 Sapphire Court Triq il-Barriera, Balzan Malta BZN 1201 M: 99 009 198 IMPACT DESIGN 56 Triq il-Vittmi tal-Gwerra Swatar, B’Kara Malta M: 79 049 031 IVAN ATTARD 9 Chamonelle Vjal il-Wiehed U Ghoxrin Ta’ Settembru, Naxxar NXR 1017 M: 99 497 598 KZDESIGN STUDIO 7 Row E3 Triq Olaf Gollcher Ta’ Paris, B’Kara Malta M: 79 421 402 LAWRENCE MONTEBELLO & ASSOCIATES 40 Beaumont Place, Flt 1 Triq il-Kbira, Balzan Malta BZN 1259 T: 21 491 144 MANIERA GROUP 80 Triq it-Torri, Mosta Malta MST 3502 T: 21 411 790 MARCO GALEA ZAMMIT 115 Triq il-Hemel, Swieqi Malta M: 99 471 730 MARITA XUEREB INTERIOR DESIGN Triq Mons F X Zahra, Balzan Malta BZN 1153 M: 79 210 192 MARK MIFSUD BONNICI Aliki Triq il-Fortizza tal-Mosta San Pawl Tat-Targa, Naxxar Malta NXR 2303 M: 99 423 212

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MARTINA MICALLEF Med Vista Bldgs, Flt 6B Triq San Mark, San Giljan Malta M: 79 300 186 MATTHEW BRIFFA L-Ufficcju Triq Hal Kbir , Siggiewi Malta SGW 3090 M: 79 257 907 MEDISTONE Vjal Sir Paul Boffa, Paola Malta PLA 9024 T: 22 482 000 medistone.com.mt MICALLEF, VERONICA, BE&A(HONS), MSC(EDINBURGH), A&CE 25 Triq il-Merhba, Fgura Malta FGR 1830 M: 79 691 341 MICHAEL ANASTASI BE&A(HONS), MSC(LOND), DIC FORSITE F S DESIGN LTD Triq il-Qasam, Swieqi Malta SWQ 3027 M: 79 000 930 MMP STUDIOS/MANGION, MANGION AND PARTNERS 37 Dolphin Court, Blk C, Apt M Triq l-Ambaxxati,

Ta’ Xbiex Malta XBX 1073 T: 21 336 704 NORITA FORMOSA 85 La Hoya Triq tal-Hamrija, M’Skala Malta MSK 3573 M: 99 449 241 PAUL CAMILLERI & ASSOCIATES 127 Triq l-Arcisqof, Valletta Malta VLT 1444 T: 21 224 889

Suites Triq il-Keffa L-Ibrag, Swieqi Malta SWQ 2256 M: 79 594 722 sandybonnici.com SYMPHONY DESIGN HOUSE Cotswolds Close No 4 Triq Dom Mawru Inguanez, B’Kara Malta BKR 4813 M: 99 446 028 symphony.com.mt

PAUL STELLINI DESIGNS 106 Triq l-Imgarr, Ghajnsielem Gozo GSM 9017 M: 99 471 741

TANTI INTERIORS Triq il-Wied ta’ l-Imsida, Msida MSD 9022 T: 20 601 107 tanti-interiors.com

PIPPA TOLEDO DESIGN STUDIO Garden Terrace Court Triq il-Baltiku The Village, San Giljan Malta STJ 1881 M: 21 341 367 pippatoledo.com

THEHOUSESHOP INTERIORS Marina Business Centre Triq l-Abate Rigord, Ta’ Xbiex XBX 1127 T: 21 334 226 thehouseshop.com.mt

RANDOLPH CARL BORG A&CE, BE&A(HONS), MSC(PAVIA) 98 Mirabell Triq id-Dawr, Mosta Malta MST 4316 M: 79 730 211

VITRUVIAN HOME Sea star Triq il-Qawra, San Pawl Il-Bahar Malta SPB 1905 M: 99 636 915

SANDY BONNICI INTERIORS B6 Upper Crust

FLOORING 240 LTD - PROJEKTE GLOBAL LTD 13 T/G fi triq Valletta, Luqa Malta LQA 6000 T: 23 676 100 projektesports.com A DIFESA SEAMLESS 28 Triq in-Nassab, Qormi Malta QRM 3543 M: 79 452 975 www.facebook.com/ adifesaseamlesssurfaces AGIUS MARBLE WORKS LTD Triq il-Belt Valletta, Mqabba Malta MQB 9019 T: 21 640 202 agius.com.mt ANDREW VASSALLO GENERAL TRADING LTD Triq Hal Tarxien, Gudja Malta GDJ 1905 T: 21 692 917 / 79591338 andrewvassallo.com ANTI SLIP SOLUTIONS 39 Triq Efesu, San Pawl IlBahar Malta M: 99 990 247 antislip.com.mt

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FLOCK IMAGE CO LTD 593 Triq San Pawl, San Pawl Il-Bahar Malta SPB 3418 T: 21 572 759 flockimage.com

MODERN BATHROOMS LTD 396 Triq Fleur De Lys , B’Kara Malta BKR 9063 T: 21 441 689 modernbathroomsltd.com

THREE EIGHT NINE (389) LTD 22, 26 Triq Dun Xand Cortis, B’Kara Malta BKR 1531 T: 21 445 152 389.com.mt

BC BATHROOMS Triq Dun Karm B’Kara By Pass, B’Kara Malta BKR 2940 T: 27 495 590 bc-bathrooms.com

FLOORS OF STONE 115 Triq il-Wied Ta’ L-Imsida, B’Kara Malta BKR 9021 T: 21 496 742 floorsofstone.com.mt

M R C D LTD Triq Karmenu Camilleri, Qormi Malta QRM 4631 T: 21 468 770 mrcd.com.mt

VELLMANN LTD Pantar Estate Triq Pantar, Lija Malta LJA 2023 T: 21 424 990 / 21424991 vellmann.com

B&M SUPPLIES LTD Triq Dun Karm B’Kara By Pass, B’Kara Malta BKR 9035 T: 21 440 710 bmsupplies.com

G R F 117 Triq l-Assemblea Nazzjonali, San Gwann Malta SGN 3034 T: 79 424 422 grfmalta.com

BUGEJA MARBLES Triq San Gwakkin Mriehel, B’Kara Malta BKR 3000 T: 21 448 012 bugeja-marbles.com

HALMANN VELLA LTD The Factory Triq il-Mosta, Lija Malta LJA 9016 T: 21 433 636 halmannvella.com

CAMILLERI MARBLE WORKS LTD Triq Hal Tarxien, Gudja Malta GDJ 1905 M: 99 468 711 camillerimarbleworks.com

HMK INTERNATIONAL The Factory Triq il-Mosta , Lija Malta LJA 9016 M: 79 499 456 hmkint.com

CAMRAY MARBLE WORKS LTD KW 4 Qasam Industrijali, Kordin, Paola Malta PLA 3000 M: 79 993 149 camraycoltd.com

IDEAL BATHROOMS LTD Triq il-Kostituzzjoni, Mosta Malta MST 1137 T: 21 423 039 idealbathrooms.com.mt

COLEIRO GENERAL SUPPLIES LTD Triq il-Wied, B’Kara Malta BKR 9023 T: 21 492 082 coleiro.com CUSTO BATHROOMS Triq Joe Sciberras, Hamrun Malta HMR 1550 M: 79 425 175 custobathrooms.com DE VALIER CO LTD COMMERCIAL & INDUSTRIAL SOLUTIONS Triq San Gwakkin Qasam Industrijali, Mriehel, B’Kara Malta BKR 3000 T: 21 491 111 devalier.com.mt DESANA MARBLES Triq il-Buskett, Dingli Malta DGL 2709 T: 21 451 350 desanamarbles.com DEX Triq l-Imdina, Qormi Malta QRM 9011 T: 22 773 000 dex.com.mt EVOLVE BY RS GROUP Triq l-Imdina, Zebbug Malta ZBG 9018 T: 21 805 486 evolve.com.mt

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JGC LTD BLB051 Qasam Industrijali, Bulebel, Zejtun Malta ZTN 3000 T: 21 824 101 jgcplayon.com MARK SCHEMBRI & SONS LTD 44 Triq Santa Venera, Msida Malta MSD 1907 21 250 112 info@msa.com.mt MELI BUGEJA LTD Triq il-Mithna, Qormi Malta QRM 3102 T: 21 444 348 melibugeja.com.mt

PARQUET WAREHOUSE LTD 230 Vjal il-Wiehed U Ghoxrin Ta’ Settembru, Naxxar Malta NXR 1012 M: 79 496 475 www.facebook.com/ parquetwarehouse/ PM HOBBY DIY HOME SOLUTIONS Mriehel Bypass, B’Kara Malta BKR 3000 T: 22 988 000 pmhobby.com.mt PROJECT TECHNIK Triq il-Kanun, Qormi Malta QRM 9032 T: 21 470 988 project-technik.com RGP MARBLE WORKS Triq Gharram, Zebbug Malta ZBG 2851 M: 99 496 421 rgpmarblemalta.com R LAUTIER NATURAL STONE WORKSHOP 146 Triq it-Torri, Msida Malta MSD 1821 T: 21 340 394 rlautier.com RM FLOORING MALTA 83 Triq Hal Warda, Attard Malta M: 79 470 755 SEAMLESS SOLID SURFACES 4 Triq Guze’ Duca, Qormi Malta QRM 9088 T: 21 440 404 seamless.com.mt

MELVIN BORG CONCRETE WORKS LTD 5 Triq l-Ibjar, Paola Malta PLA 1540 M: 79 456 444 mbcwmalta.com

STONEAGE Triq San Silvestru, Mosta Malta MST 3702 M: 99 526 254 stoneage.com.mt

MCS BUILDING SOLUTIONS 6 T/G fi triq l-Imdina, Zebbug Malta ZBG 9051 M: 79 473 038 mcsmalta.com

TESSERA Triq il-Kanun, Sta Venera Malta SVR 9031 T: 27 490 100 tessera.com.mt

MELVIN BORG CONCRETE WORKS LTD 5 Triq l-Ibjar, Paola Malta PLA 1540 M: 79 456 444 mbcwmalta.com

THE TILE Triq Bella Vista, San Gwann Malta SGN 2690 T: 21 371 891 the-tile.com

VELLA FALZON HOME Triq il-Wied ta’ l-Imsida , Msida Malta MSD 9022 T: 21 445 165 vellafalzon.com XMUN PROJECTS LTD Bersim Triq Il-Qalb Ta’ Gesu’, Fontana-Gozo Gozo FNT 1030 M: 79 064 535 xmunprojects.com M-QUIP CO LTD 137 Triq Il-Madonna tal-Gebla, Gzira Malta T: 21 320 410 ABELA EMANUEL (TALPOWERFLAUT) 3 Ritman Triq l-Ghasir, Zebbug Malta ZBG 1500 M: 99 475 655 A DIFESA SEAMLESS 28 Triq in-Nassab, Qormi Malta QRM 3543 M: 79 452 975 www.facebook.com/ adifesaseamlesssurfaces CHAR CONSTRUCTION Plot 10, Mon Cherie Triq Mons Pietru Pawl Saydon, Iklin Malta IKL 1331 M: 99 424 169 MELVIN BORG CONCRETE WORKS LTD 5 Triq l-Ibjar, Paola Malta PLA 1540 M: 79 456 444 mbcwmalta.com FRANKIE GRECH Frankie House Triq il-Kileb, Mqabba Malta MQB 1170 M: 79 425 302 FIRM LORENZO CUTAJAR 60 Triq Sant’ Anna, Floriana Malta FRN 9011 T: 21 244 189 SCHEMBRI BARBROS LTD Triq tal-Barrani, Ghaxaq Malta T: 21 808 876

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Tools for the enthusiastic home cook & professional chef

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CHURCHILL HOTELWARE SUPPLIED EXCLUSIVELY BY

thecateringcentre Suppliers, consultants and maintenance of professional catering equipment ST PAUL’S BAY

Telephone: +356 21577305

PAOLA

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Tools for coffee shops, restaurants, professional chefs and enthusiastic home cooks HOR001.19 Horeca Magazine issue 01 - revised.indd 66

25/07/2019 16:22

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CHURCHILL HOTELWARE SUPPLIED EXCLUSIVELY BY

thecateringcentre Suppliers, consultants and maintenance of professional catering equipment ST PAUL’S BAY

Telephone: +356 21577305

PAOLA

VALLETTA

Email info@cateringcentre.com

VICTORIA, GOZO

Web www.cateringcentre.com

Tools for coffee shops, restaurants, professional chefs and enthusiastic home cooks HOR001.19 Horeca Magazine issue 01 - revised.indd 67

25/07/2019 16:22

DIGITAL SIGNAGE

Cater to guests experiences with engaging Digital Signage

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Provide advertising for local businesses and attractions.

Can be used as a way-finding guide to the area for guests to explore.

Can be integrated with room booking apps.

INTEGRATED ANDROID MEDIA PLAYER

24 / 7 COMMERCIAL GRADE

OPTIONAL NETWORK UPGRADE

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Visit our website on www.innovative.com.mt HOR001.19 Horeca Magazine issue 01 - revised.indd 68

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