Issuu

August 2022 | Issue No.8

horecamalta.com.mt

Catering & Hospitality Magazine

This initiative is supported by:

IN THE SPOTLIGHT: FOOD PHOTOGRAPHERS

CHEF HIGHLIGHT: JONATHAN BRINCAT AT THE HOUSE OF NONI

INTERIOR BRANDING: BENEFITS FOR YOUR BRAND

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Editorial

horecamalta.com.mt

EDITORIAL Starting something new is very much like visiting a new restaurant… looking at the menu for the first time… adjusting to your environment… enjoying an aperitivo and amuse bouche - leading you to the opening course - the entrée, if you will… this is my entrée, the first serving as HORECA Magazine’s Editor. Am I excited? Just as you’d take your first bite, anticipation starts to soar, is it going to be good enough, did I choose the right dish, am I in the right restaurant? And as the Chef’s flavour profiles quickly become your own for the moment, you see things in a whole new light - working a magazine such as HORECA allows you to experience the same ingredients you’ve always loved with an entirely new vision - it gives you perspective into an industry that you’ve been in awe of for many years, shown your appreciation for and are finally embraced in the perfect pairing of expertise, creativity, innovation and surprise. So in short, yes. As an avid follower of the hospitality industry, being titled the Editor of HORECA Magazine is the finest of experiences that can possibly feed my soul. Having written for the magazine from its earliest days, under Tonio’s editorial prowess; I humbly take the reins, sharpen my knives and get ready to deliver a series of hotel, restaurant and catering insights that fuel me, my passions and my every thought. With this issue we will look into finesse and flair through Chef Jonathan Brincat’s wondrous creations in his Michelin restaurant, Noni, we will also learn more about some of the industry’s most revered Chefs and understand the wines of the summer, whether served by glass or by the bottle. We will celebrate the achievements of hard work and determination through both Michelle Muscat’s new role as President of the Association of Catering Establishments as well as Carlo Micallef’s new appointment as CEO at the Malta Tourism Authority. Working on Issue 8 is merely a taster for me and through my insatiable appetite for all things horeca, I’m ready for the service to continue at a smooth and steady pace; so without further ado, I welcome you to my first HORECA magazine infused with my purest of passions. Bon appetit,

Kristina Get Social with us... Q E C M @HorecaMalta 4

Publisher Ryan Galea ryan@horecamalta.com.mt

Operations & Logistics Tonio Schembri info@horecamalta.com.mt

Editor Kristina Cassar Dowling editor@horecamalta.com.mt

Sales & Marketing

sales@horecamalta.com.mt

Administration Jennifer Azzopardi Clara Cachia Daniela Sammut

Production and Design Reno Cucciardi (switchpg.com)

Photography Jonathan Borg Brian Grech

Distribution Horeca Group

© Horeca 2022. All rights reserved. Reproduction in whole or in part is strictly prohibited without written permission from the publisher or editor. Opinions expressed in Horeca are not necessarily those of the publisher or editor. All reasonable care is taken to ensure truth and accuracy, but the publisher and editor cannot be held responsible for errors or omissions in articles, advertising, photographs or illustrations. 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.

Contents

12.

YOUR DAILY SQUEEZE JUST GOT EASIER

MUSCAT, THE KITCHEN 14. MICHELLE PRESIDENT OF ACE SPEAKS 20. APPLIANCES OF ANY

22.

INTERIOR BRANDING: BENEFITS FOR YOUR BRAND

THE 26. MEET CHEFS

MTA’S 30. THE STAR AWARDS

WINES BY THE 34. THE GLASS REVOLUTION

CEO, CARLO 40. MTA’S MICALLEF’S PATH,

THE 32. SOLVING INDUSTRY’S STAFF SHORTAGE ONE ROBOT AT A TIME

ABOUT HER MISSION IN MALTA’S F&B INDUSTRY

IS HERE

CHEF’S DREAMS

ARE BACK

SUCCESS AND ASPIRATIONS FOR THE MALTESE ISLANDS

Publisher.

Ryan Galea

Publisher

Contributors. CERTIFICATION 44. GAIN OR FURTHER YOUR

KNOWLEDGE WITH THE ITS STUDY PROGRAMMES

JONATHAN 46. CHEF BRINCAT AT THE HOUSE OF NONI

Dr Gavin Gulia Chairman MTA

Tony Zahra President MHRA

Bruna Rodrigues

50.

IN THE SPOTLIGHT: FOOD PHOTOGRAPHERS

54.

INVESTING IN MALTESE CULINARY HERITAGE THROUGH EDUCATION & TRAINING

Founder & Designer at Inpar Hospitality Concepts

Dr Paulino Schembri Chief Executive Officer, Malta Chefs Society

Josef Bonello

Wine Communicator

IS FUN! 56. SUMMER WINE IS FUN!

& 58. INNOVATION SUSTAINABILITY AT THE XARA COLLECTION

Opinion

Dr Gavin Gulia Chairman Malta Tourism Authority

PAST THE HALFWAY MARK

ho would have thought that we would be in this situation this summer? This is the kind of question that we were asking ourselves last year, but it is also the same question which we find ourselves asking this year, but for the total opposite reason. We are experiencing a very positive summer season, with very encouraging figures of incoming tourists who are choosing to visit Malta over our fierce competition, which was taken up a notch not just because of the pandemic, but also due to other factors happening within the European region.

The truth of the matter, I believe, goes beyond the sun and the sea, or the vast history and the versatility of the Maltese islands. Those are all important - but the level and the quality of the Maltese hospitality is something which truly leaves a mark on all those who visit us, be it for business or leisure. This is where your sector comes in and this is why quality is part of our long-term strategy for the tourism industry here in Malta. As an Authority, we are committed to continue stressing on the importance of quality - both in the product or service being provided, but also in the overall experience of the tourist.

The Michelin 2022 Ceremony which was organised this Winter by Malta Tourism Authority

It is for this reason that we aim to further enhance our collaboration and partnerships with Michelin and Forbes so that we will guarantee quality throughout, but also to show everyone that we are taking this seriously, while also establishing ourselves as pioneers in the field. I must admit, that on a personal and professional level, I do feel proud that Malta is the first destination to partner up with Forbes Travel Guide and I also feel prouder to know that Malta is also ahead of the game vis-a-vis Michelin, with premium destinations having launched their first-ever edition of the Guide just this year. We are also in the process of organising our first-ever Michelin Four Hands Dinner, which will see a local and an international Michelin Chef share ideas, recipes and cuisines to create the ultimate Michelin experience. Pride is also what I felt last month when we welcomed Mr Carlo Micallef as the new Chief Executive Officer at the Malta Tourism Authority.

Carlo, as you all know, brings with him years of experience, having been part of the Authority, in various capacities, the latest being Chief Marketing Officer and Deputy CEO. Apart from his work at MTA, Carlo was also actively involved at the Institute for Tourism Studies. I am pleased that the Editor of this publication has also decided to feature Carlo Micallef, and his aspirations for the future of the MTA in this issue. I am convinced that with his expertise, knowhow, and leadership we will continue paving the way for recordbreaking tourism. Ultimately, as I have always said, success always boils down to synergies - and that is another thing which the Maltese seem to excel at. I augur you all with a very successful summer season, and together with everyone at the MTA we remain at your disposal for any assistance which you might need. Saħħa!

Opinion

Tony Zahra President – MHRA

PICKING THE BRAIN OF AN EXPERT

ORECA speaks to Tony Zahra, President of the MHRA, about life after COVID in Malta. Taking a look at the biggest changes that the Hotel, Restaurant and Catering Industry adapted to and the ways of the future for Malta’s Tourism

Industry.

Malta, and the entire globe in general, has gone through a number of changes that have altered the tourism status quo. What would you say were the biggest hurdles hotels and restaurants had to face in the early stages of Malta’s post-COVID journey? COVID will probably go down in history as one of the bigger game changers for a long time, probably with the hospitality industry as one of the worst hit industries. COVID practically shut down the hospitality industry as whole countries were quarantined. The industry went into full survival mood and it’s probably thanks, in a large part, to the government support that most - if not all - of the industry made it through the pandemic. The greatest challenge coming out of the pandemic was seen in the Human Resources departments. While trying to make ends meet in the most sustainable way, during the pandemic the hospitality industry was forced to resort to a

cut in its headcount - sometimes to the barest minimum. Coming out of the pandemic the demand for hospitality showed a very strong upward trend and everyone in the industry was scrambling to bring up their employee numbers to cope with this uptake. This has proven to be very difficult and all the stakeholders in the Tourism Industry including airlines, airports as well as restaurants, hotels and such supporting businesses of the sector, are scrambling to find staff. It’s proving very difficult to hire staff for a multiple of reasons and it will take many months before the situation will come back to normal. Have we recovered from the initial set-backs? If so, how did the industry achieve this? If not, how do you think this can be achieved? The pandemic lasted two years - much much longer than anyone imagined when it started affecting Malta in March 2020. We started coming out of the pandemic in April of this year and it will take probably till 2023 or 2024 for the connectivity to come up to 2019 levels - which was a record year. Connectivity is the key to success and we need that to return to the 2019 levels.

The current increase in produce costs has not only affected consumers, but also the restaurant owners, hotel management and other businesses within the Tourism Sector. What are your comments on this cost increase and how can Restaurants and Hotels find a better way to manage such changes? Inflation was expected to happen post the pandemic, since all governments printed money to keep the economies afloat. What has been a surprise was the start of the Ukraine War and this has hit the cost of food and energy in a dramatic fashion. We have been fortunate, up to now, in so far as the price of energy has not increased in Malta and this has, to a certain extent, helped in keeping our energy stable in the form of costs, of course. However everything else seems to have gone up. It is now time for our managers to look at every single Euro of expenditure and see how they can save at least 8 percent of the costs so that the increase of inflation which is running at just below 8 percent can be offset through savings. Of course this is much easier said than done, however this exercise is unavoidable - otherwise the industry’s costs will shoot through the roof and I doubt our clients are willing to pay for the increased costs due to inflation. If you had to look at the silver lining, can you pin-point a couple of ‘pros’ that the industry learned from the 20202021 pandemic?

Firstly, always plan for the possibility of some unknown ‘unknown’ hitting you - make sure that the projects that one is going to start are properly financed through own capital and leveraged at a sustainable rate. One cannot rely on government handouts to keep oneself afloat. Secondly it’s the importance of having the core of your staff who are Maltese or Maltese residents to ensure that you are in a position to continue operations even when the going gets tough. Can you share your opinions on how the Hotel and Restaurant Industry can improve their services to locals and visitors to Malta? Are there any innovative approaches they can look into? There are many ways to improve but firstly we must all understand that we are in the business of hospitality and that our job is to see that clients are enjoying themselves when they are in one of our establishments. Consequently we must provide hospitality with a smile and treat our guests as if they are royalty. Are there any planned events, forums, workshops or other that will strengthen the industry’s retention and customer experience? The MHRA has been at the forefront in providing training during the pandemic and continues to do so throughout the year. Training is something which never ends and we provide full support to our members with training of staff both virtually and physically.

Feature

YOUR DAILY SQUEEZE JUST GOT EASIER Modern life today is hectic. The demands on our mental and physical stamina are always increasing and we’re constantly trying to find new solutions to squeeze the maximum out of our day. Luckily, there’s the perfect solution out there to ensure that you’re getting all your daily intake of Vitamin C without the hassle and mess of hand-juicing!

queeze is a fast-growing local company with a vision for ultimate sustainability and wellness among Malta and Gozo’s population! 21 year old Michele Gauci, a Third Year Law student at the University of Malta is the big squeeze and director of a COVID-born business that in its short appearance of 18 months on the market has managed to stock Malta with the highest quality juicers in the industry. With over 100 installations in local offices, restaurants, cafes and supermarkets - the potential to revolutionise the OJ industry is limitless.

Michele started Squeeze during the quieter days of the 2020-2021 pandemic and it all kicked off with a keen interest in promoting sustainability and healthier living. Michele’s future aspirations are set on Agricultural and Environmental Law as he believes that safeguarding our environment and ecosystems is a personal responsibility that we owe to the planet. “Creating a business, at the end of the day, is all about turning a profit, but what if you could do some sort of good in the process too? Squeeze is all about contributing to

society with health-conscious and environmentally stable solutions to Malta’s ever-growing lack of Vitamin C - which we know helps fight disease and illness,” commented Michele. “Sustainability is our only way forward - and as we know demand controls supply; so if we, as consumers, demand more sustainable resources and products, then we should get it. Squeeze is my small contribution to reduce packaging waste and produce waste while creating a circular community.” What is a circular community? A circular community is one that refuels itself, and Squeeze, with its reusable and refillable glass orange bottles allows users to restock on their daily citrus intake without contributing to additional packaging, transport costs and all the other nasties that are attached to our consumer-driven lifestyles. With Squeeze, your orange, grapefruit, lemon and pomegranate juice needs are 100% guilt-free, hassle-free and mess-free - and 100% packed with nutrition and flavour. Squeeze’s success all boils down to quality a factor that Michele ensures daily. Sourcing the best juicer was the only way Michele’s part-time business would take shape, and through the deal struck with suppliers Zummo - an innovative juicing company established in Valencia, Spain, Michele was able to soar Squeeze to a whole new level - one which he never expected.

often get a bad reputation is that the establishments that own the machines fail to clean and service them correctly - resulting in a far less appealing glass of freshly squeezed juice. Squeeze makes this problem completely disappear. Squeeze is Malta’s exclusive partner of Zummo, and with aligned goals and targets, Michele’s company is pushing the idea of rentals as a beneficial service to cafes, restaurants, hotels, bars, offices and other outlets in Malta where the user or staff’s health and wellness are a priority. Renting a Zummo juicer from Squeeze means that your staff is taught exactly how to use the machines on a daily basis, with a few clicks of a button in fact, our experts also suggest which model and juicer is the best for your company’s demand. Squeeze’s team is also set on regular servicing and cleaning to ensure that quality is always secured with every glass poured. During their monthly visit, successful outlets such as Manouche, Dr Juice, eeetwell, Starbucks, Munchies as well as all the Arkadia, Smart and Wellbees supermarkets in Malta, are given the opportunity to ask their Squeeze representative about any queries or hang ups that they feel might improve their service.

Zummo are the pioneers of vertical juicing, creating a system where juice waste is brought to an absolute minimum, contamination is completely avoided since the citrus peel never comes in contact with the fruit and hygiene is at an absolute high with easy-to-clean functions that takes a total of 6 minutes from beginning to end.

Squeeze was built on the concept that sustainability is important. And even in their short existence, Michele and his team have worked hard to stick to their goal of eco consciousness and strive for a cleaner, greener and healthier future of our planet and all its juice-drinkers. With their reusable glass bottles and fully recycled produce packaging, their next goal in giving mother nature a bit of a breather will be by purchasing an electric van to ensure that their carbon footprint is at an absolute minimum. That is of course, until they achieve their ultimate goal - Squeeze: a Carbon Neutral Company!

The design oriented company is big on looks, and luckily your restaurant, cafe, hotel, bar or supermarket will not need to sport an eyesore to maintain its juicing expectations - these state-of-the-art machines are all about keeping things simple and functional for a userfriendly experience that requires zero preparation and zero clear-up time. One of the biggest reasons orange juice is usually a burden in the hospitality industry is mess. Cleaning up after you’ve made a glass of fresh orange juice takes time away from the rush and focus on other jobs, and is often avoided. Zummo makes this worry disappear

“It’s quite humbling to see how Squeeze has grown in just a year and a half. My simple idea of accessible, plastic-free and healthy juicing solutions turned into a passion project that takes up a fair amount of my effort and a whole lot more of my thinking-time. Malta’s potential for sustainable solutions is here, and the result is freshly squeezed juice from your favourite restaurants, cafes, hotels, bars and maybe even your work office. Working with Zummo provides my company with the quality I want to deliver to Malta and Gozo; we can say that Squeeze made my life a whole lot juicier.”

entirely. Another reason that fresh orange juice machines

Get in touch with Squeeze for your chance to revolutionise your juicing services today! We’ll even throw in 10 free boxes of fresh oranges to get your started. Contact us on 7933 1952 or get in touch on michele@squeeze.com.mt to start juicing. @squeezemalta

Interview

Vision & Values: Michelle Muscat, President of ACE speaks about her Mission in Malta’s F&B Industry 14

Ristorante La Vela’s Michelle Muscat saw great achievements through her years of dedication and ambition in the Food and Beverage industry - from personal entrepreneurial awards to restaurant awards achieved through synergised teamwork, but her 2022 title as President of Malta’s Association of Catering Establishments might very well be her most triumphant to date.

ichelle Muscat, owner of the successful and highly acclaimed Ristorante La Vela, is one of Malta’s most celebrated personalities in the F&B industry and such recognition does not fall upon someone by sheer luck. Rather her determination in the industry allowed her to achieve great success in both her restaurant’s reputation as well as her own. Ristorante La Vela sits on the Msida Marina, a landmark location where great Sicilian food is served in a serene and unique ambience to give guests an escape from the norm and a dining table away from home. “We opened our doors in December 2008, and right from the get-go I knew that my priorities would be focused towards excellence and full flavours. Our kitchen performs in true Sicilian manner, with bounds of good olive oil, fresh aromatics and delicious ingredient combinations - a practice that La Vela’s Sicilian Chefs know all too well. Our use of locally sourced produce combined with pure Sicilian method is what gives our menu the homely feel we strive for. And through my efforts in the front of house I ensure that every table is seen to, every order is fulfilled to our highest standards and that every meal is accompanied by the most insightful wine-pairing. These are my passions and my goals for La Vela - good ambience, good food and good wine.”

When your passions and goals align there’s no better step to take than to make it your business, and Michelle Muscat’s move from the pedantic world of accounting to the slightly less scripted world of running a successful restaurant could not have been a better transition. “My role at La Vela is simple. I am always very active in the day-to-day running of the business and most importantly during service. I love being present and interacting with my patrons, catching small exchanges of joy between guests as they enjoy their meals - their happiness makes it all worth it at the end of the day.” Michelle’s exposure to the F&B industry started off almost instantly in her life, with her maternal grandfather’s 1960s influence in Malta’s cafe, bar and restaurant scene namely with Canberra, Britannia Restaurant, Café Premiere and Australia Bar. “My father, grandfather and all my uncles used to work there so spending insane amounts of time in the industry was unavoidable - especially in the summer months when school was on break. Having grown up in the industry, I was pretty adamant not to work in any eatery of any kind - I knew the long hours and hard work was unavoidable if I entered the restaurant world - so the private sector of finance called my name, although you know how the story ends and the industry called me back to my roots in 2008.” Michelle’s personal exposure to the F&B industry kicked off with a faint taste in the form of a Valletta wine bar but shortly sprouted into a fully bloomed restaurant takeover in the form of La Vela, a spot that we all know and love. Financial Controller by day and Restaurant Owner by night, Michelle’s alter-ego soon took over - summoning her to take over La Vela completely. And all for good reason! La Vela has been awarded numerous titles throughout the years, claiming the 2017 Best Food, Best Service, Best Wine List and Best Ambience Award during the Definitive(ly) Good Guide gala event, 2019 saw Michelle take hold of the Food and Beverage Entrepreneur of the Year award at the same event and 2021 titled her Malta’s Best Local Businesswoman of the Year. “Winning an award, or even just being nominated serves as an acknowledgement of our work. Awards recognize the hard work that we do and also boosts morale. To me, it also means visibility and a larger reach for my organisation. It is crucial for any business to gain recognition for its services this is how we learn and how we grow.

Interview

pandemic and living through the effects and consequences of the Russia-Ukraine war. It is a very difficult time for our industry with the main concerns being staff shortage, both local and foreign as well as an excessive price increase from suppliers. These concerns amongst others are having a great impact on the sustainability of our industry. Left to right: La Vela’s Kitchen Brigade: Vincenzo Boncoraglio, Michelle Muscat, Enrico Alecci and Davide Marletta

Amongst other benefits, these awards, that I hold very close to my heart, distinguish my restaurant from others, and more importantly, are motivators to me and my team to increase our performance and strive for more! These titles also help with our team’s productivity, employee retention and overall satisfaction in the job. All of which are necessary for our patrons to enjoy their time at La Vela. When someone in a team receives an award, the whole team benefits - in this case, diners included.” But perhaps, the most triumphant of all titles is Michelle Muscat’s current role; President at ACE, Association of Catering Establishments - and one she takes quite seriously. “This is a very demanding role especially during this period in time where we are just coming out of the COVID-19

Together with other council members, I am trying to be the voice of the catering establishments by bringing forward these concerns and voicing them to relevant authorities in order to find better solutions towards the best way forward.” Some of life’s lessons are learned on the job, in action and usually through challenging experiences - the same goes for Michelle’s success as an entrepreneur in the F&B industry. Her focus on teamwork, leading by example and always showing up, is what she feels are the golden nuggets of her success and they were all imprinted on her by her grandfather. “My late grandfather played a big role in teaching me the key tools to leading an effective leadership and entrepreneurial role in life - I might not have realised how much this mentality was instilled in me, but my achievements to-date are a clear translation of his wise

RIBEYE

words and actions. He was so passionate about running his restaurants and took the strains like a champion.” Muscat’s advice to the budding entrepreneurs in the F&B industry is simple; understand that this is not a 9-5 job, but a labour of love that requires determination, communication and pure passion - these are the core values to always keep in mind. With a vision of success in view, missions can be achieved and new heights of customer satisfaction, staff retention and food quality and creativity can be reached. Values are another aspect that are often forgotten in the F&B industry, and one that will separate the wheat from the chaff. A restaurant driven by its own success is far less susceptible to retention when compared to a restaurant that prioritises customer experience, quality goods and excellence in ambience and service. “The way to keep a restaurant, bistro or catering establishment moving forward is to ensure that as the leader of the project you are in control. That your mission is aligned with your vision and that your values are always anchored to your day-to-day practices. Essentially this is a part of laying a secure foundation to develop a strong strategy.” Built on life’s lessons, hard work and constant improvement of her own skills and knowledge, Michelle’s success is ever growing. Her passion for further studies has currently led her to read for an MBA in International Hospitality Management while her influence and determination in the industry has recently granted her the appointment of Deputy Chairperson at the Institute of Tourism Studies.

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Feature

Sandro Zammit

Owner and Group CEO of Zamco Excellence

DREAMS BUILT ON HARD WORK, DEDICATION & FORESIGHT THROUGH INDUSTRY EXCELLENCE When you’re in the business to take things seriously, you always look for the leaders of the pack, the innovators of the industry and the game changers of the sector that you think you can cut it in. If you’re in the horeca industry, then in your opinion, the name Zamco is synonymous with excellence, commitment and bounds of variety, versatility and quality. 18

ORECA Magazine speaks to Sandro Zammit, the Owner and CEO of Zamco Group - a company that throughout the almost 50 years of their existence on the market, have never stopped pushing themselves to grow, dig deeper and find new niches within the hospitality and catering industry to excel and become pioneers in. Zamco Excellence is the new company name which has been given to the groups hospitality industry supplies and services, following a number of ground breaking changes to the group’s ownership and structure in 2021. Formerly known as AGP Systems Ltd and Zammit Trading Ltd, were founded by the late George P Zammit and driven by the Zammit siblings for the last 40 years. “My father started this business to bring excellence to the horeca industry - rebranding to Zamco Excellence seemed like the smartest and most fitting transition for our company. Not only because we strive to bring excellence in all of our sales, services and after sales operations, but also because it is exactly what the industry deserves.” commented Sandro. For the past 50 years, Zamco, same as most family businesses, has relied on family members to drive the business ahead. From 2021 the group is now being operated by a team of experienced professionals in their respective fields.This will ensure a continuity of the business for the generations ahead and a guarantee that Zamco Group will shine bright with high-end and cost effective solutions which are fundamental of running any hospitality venture. “One thing that we always want to remind our customers of is quite simple - Zamco is your one-stop-shop for all hospitality oriented requirements. Knowing that, we scrutinise every inch of the industry on a daily basis to ensure we cater for all its needs, from tableware to takeaway packaging on the consumer’s side, to high quality convection ovens and the most efficient of refrigeration solutions and a fully-fledged engineering and fabrication workshop in the back of house - we’ve got it all.” exclaimed Sandro humbly, yet proudly.

importantly prevent appliance down times altogether by focusing on quality rather than quantity.” With such great success under their belt, the Zamco team of experts are positioned as market leaders with the capabilities, capacities, expertise and now experience to embark on far more innovative and adventurous markets through their established portfolio. “Zamco Excellence reflects the services we have offered so far. Zamco has become more of a household name, branching out to every aspect of the horeca industry - from commercial laundry appliances to top notch outdoor living equipment we’re giving restaurants and catering facilities every option to reach their full potential and expand their in-house services with whatever innovative goals and desires they can dream of.” Through the company divisions of Kitchen Ware, Outdoor Living, Laundry Appliances and Food Service Equipment, Zamco Excellence stands tall as a major contributor to our hospitality industry’s success and quality in service and entertainment sector while through Zamco Industries’ packaging equipment, industrial services and manufacturing solutions the ease and flexibility of a one-stop-shop creates a higher standard within the sector. Following founder George P Zammit’s mantra; “with hard work, dedication and some foresight you can achieve your dreams” - wise words that when taken seriously can revolutionise the world, and surely innovate and skyrocket the horeca industry, just as Zamco did.

zamco.com.mt

“Our baptism of fire came 10 years ago in 2012, we were entrusted with the setup of a state-of-the-art kitchen including cold rooms and all the frills for a local major hotel and another for a national project. When we took the first steps to take on such massive projects, the entire team glistened with amazing teamwork and pride which gave a massive boost in energy and morale. This is exactly what we want to do for the industry - this is exactly where we see ourselves; setting standards and delivering excellent appliances, pristine aftersales assistance and most

Feature

PROFESSIONAL APPLIANCES EVERY CHEF DREAMS OF ! When it comes to reliability, proper functionality and innovative technological advances, a Chef’s eyes beam with joy. Gaining access to the appliances and tools necessary to run a successful kitchen is key in the hospitality industry, so it’s clear that Virtus appliances are the ways of the future of catering. 20

f you’re looking for the evolution of cooking and cooling, there’s no need to look further - Virtus Group is all about bringing their family’s passion for consistency to the lives of Chefs, be they in restaurants, hotels, catering establishments or elsewhere. When cooking up a feast for their diners - Virtus appliances are definitely an absolute want as well as a pure necessity. With their robust design, their focus on aesthetics and musthaves of optimum technology, efficiency and safety, any Chef’s user-experience is amplified greatly; and very much facilitated, by the ievolution range within the Virtus collection - a smart generation of ovens that are taking the culinary world by storm. Achieve all your cooking desires with clear cooking control features, programme thorough washing functions to ensure kitchen safety and quality hygiene standards or even programme your cooking appliances for multi-cook options, ensuring that all your prep is done in an efficient and costeffective manner. These appliances take the user-experience to the absolute max with great ease and complete usability.

Built on the foundations of Francesco Marrocchino; who aimed to bring the culinary industries to a whole new level, and skyrocketed to huge success by his protege and son, Vittorio Marrocchino; Virtus Group GmbH is devoted to supplying the horeca industry with quality cooking appliances that will revolutionise the way we cook and eat. Their goal was always focused around availability, creating hubs in both Germany and Italy as well as setting up over 60 dealer networks worldwide - spread across 35+ countries. Waiting for your shiny new oven will no longer be a painstaking experience with Virtus Group. Revolutionising the kitchen appliance industry is their game - and through their Malta dealer, Zamco Excellence, they step into the future of efficient cooking is just around the corner.

Virtus Group GmbH

Feature

Interior Branding: Benefits for your Brand Interior Branding is an approach to a company’s physical space as an opportunity to convey the brand essence to its customers. It’s a storytelling process that translates the brand personality into a tangible space that has the utmost goal of creating a true brand experience.

Bruna Rodrigues

Founder and Designer at Inpar Hospitality Concepts

imply put, interior branding is a tool to influence how your customers feel about your brand and interact with its physical space. How do you want your customers to feel inside of your

premises? The second they step into your hotel, restaurant, bar or coffee shop, they form an impression about your brand. Your interior space is full of opportunities to reinforce your core values and engage with your guests. A nicely decorated interior, without any strategy behind it, isn’t enough to connect and make them live a remarkable brand experience. Interior Branding can impact guests in non-obvious ways. Without saying a word you can influence what they think about your brand, the duration of the visit, how people interact with each other, which type of groups visit your space, how they dress up for the visit, how they feel during the stay, how much money they spend… the possibilities are endless. The sum of every single item present in the interior, the furniture, signage, temperature, the music that is playing, signature fragrance, food and beverages served, quality of the service offered, everything from the micro to the macro communicates a message to your customers. A smart brand positioning manages to convey the same message throughout all these interior elements. It is the consistency in the communication that will make the client remember your brand and all feelings associated with it. Not only in the interior space but in all other touchpoints, like websites, social media, email marketing, etc. Rather than replicating the brand colours in the furniture and adding repetitions of the logo throughout the space, the Interior Branding process strives for a far deeper connection between the brand and its customers. This connection is achieved through meaningful interactions at every touchpoint the client will have with the space. Some elements will affect them directly, while others won’t even be noted as something impacting their feelings.

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Linen napkin

tableware colourful plates

metal cutlery

mix of materials

modern organiser

open shirt

uniforms Linen apron

freestanding table menu

menu & bill metal support bill holder

Rolled-up trousers

Which characteristics describe your brand? Is your brand elegant, playful or modern? Each of these adjectives would create a completely different experience. Translating intangible brand characteristics into textures, furniture, light features, sounds, smells and more is not an easy task. It requires a visioning exercise to associate these keywords with descriptive imagery. When you welcome a guest, you have a chance to offer an experience that impresses all their senses. This multisensory journey is the key to a remarkable experience. Interior Branding alone is not responsible for its success as the quality of the services and the products you offer also play an important role in it. Although, if done correctly, Interior Branding can create the stage for your brand to succeed. Different textures can evoke different emotions. At all times your guests are in direct contact with the materials in the interior. For example, when they sit at the table, sip a cocktail, lay down on the bed, hold the railing of the staircase, are handed the bill… it is up to you to decide what you want them to feel in each of these interactions. The colour palette of the interior goes hand in hand with the lighting. These two features can influence the mood considerably. Bright colours paired with strong lighting can create young, energetic and fun environments, while

dark tones with low lighting can create a mysterious and exclusive atmosphere. The sense of smell is our strongest sense. No surprise big brands spend thousands to create a signature scent. Aromas can trigger feelings of comfort, relaxation and nostalgia, among others. Often dismissed, the sense of hearing is also relevant when creating an experience. The right playlist and volume can make waiting for a table or order less stressful, add privacy to a conversation and make the client stay for longer or less time. On the other hand, the wrong playlist can completely ruin the experience for your customer. The sense of taste is associated with F&B establishments but it should be explored further than that. You can impress your guests with a tasty treat and associate the taste with your brand - especially in situations or environments when they least expect it. The reality is that the services or products you offer alone are not enough to set you apart from the competition. Interior Branding is a powerful tool to differentiate your company by creating a unique brand experience according to its values. Positive experiences add value to your brand, increase social posts and are always an invitation for customers to go back and live the experience again.

Meet the Chefs

Meet the

Chefs Head Chef Rafel Sammut, Briju

1. Tell us about your educational background and your work experience to date.

4. Where do you see yourself in the next five years?

After completing 11 years at St Edwards College, I moved on to Millfield School in Somerset, UK where I secured my A-levels in business, economics and geography. After this I went onto a university course in business development, but within the first few months I realised that the studying days were no longer for me. I dropped out, and my kitchen career began. After 2 years of working, I moved to Italy. There I completed a course in modern Italian cuisine. I worked in Italy for about 2 years before returning to Malta.

This is a hard question to answer, we live in a very fast changing world and opportunity is endless.

2. Why are you so passionate about being a Chef? I was brought up around food. My father being a restaurateur always taught us the basics, precisely investing time, appreciating ingredients and all the basics to good cooking. 3. Mention five words to describe yourself and your work ethic. Passionate, patient, ambitious, fair, energetic.

5. Can you mention Chefs who have inspired you? What do you admire most about them? The late Enrico Bertollini - my first Chef in Italy, we couldn’t communicate because we didn’t speak each other’s language but we still made a great team. He showed me how to live hospitality, not work it. He also gave me very strong fundamentals in fresh pasta. And also Francis Mallamann - his open fire cooking is second to none, a primitive method of cooking that I hold close to heart. 6. What is your favourite dish to cook and why? To me cooking, like eating, is linked to mood. So I don’t have 1 particular favourite. It changes seasonally for me. But some of my favourites are pork or beef on an open fire, pasta and risotto too!

Culinary Director Kevin Bonello, Xara Palace 1. Tell us about your educational background and your work experience to date. My passion for ‘culinaria’ goes back to when, as a ten year old, I much enjoyed watching and helping my mother - an exceptionally gifted lady by way of her cookery skills which were passed on to her by her mother and grandmother. I started my career at the age of 15, as an Apprentice Chef at Ristorante Cosmana Navarra in Rabat, Malta. After one and a half years in this restaurant I took the full-time course of Food Preparation and Production at ITS. I then went for 18 months training in London at the Berkeley Hotel (Savoy Group) and Michelin-starred restaurants which then led me to work in Michelin Star and well established restaurants worldwide which were Charlie Trotters in the US, Le Bristol and Restaurant Guy Savoy in Paris, Pied a Terre and Raymond Blanc in the UK plus also St Hubertus in Italy to mention a few. 2. Why are you so passionate about being a chef? When you work in this industry, you’ve got to be passionate about the job - otherwise you will be wasting your time. What gives me most satisfaction are the daily positive comments that I receive from diners at our restaurants. Another thing that really motivates me is seeing young students and Chefs that have started their career in one of my kitchens who later develop into bigger roles by running their own kitchens - that gives me so much pride. 3. Mention five words to describe yourself and your work ethic. Leader, Hard Working, Innovative, Inclusive, Focused, Eager. 4. Where do you see yourself in the next five years? In five years I see myself consolidating the restaurants and hotel I am currently running, with improved products and hopefully a few more Michelin Stars

under my belt. This does not come easy but does require constant hard work, research and innovation which sometimes can be difficult to find. 5. Can you mention Chefs who have inspired you? What do you admire most about them? Eric Frechon the Executive Chef of Le Bristol Hotel in Paris and the late Charlie Trotters, Chef Patron of Restaurant Charlie Trotters in Chicago were a true inspiration and I still see them as role models in my career. 6. What is your favourite dish to cook and why? Being that I do live on an Island in the Mediterranean Sea it comes very easy that my typical dish to cook is a nice fresh fish, cooked with good local olive oil and fresh herbs - with a chunk of warm Maltese Ftira sourdough served with fresh local tomatoes and sea salt.

Meet the Chefs

Executive Head Chef Roderick Vella, Malta Marriott

3. Mention five words to describe yourself and your work ethic. Hard worker, team player, mentoring nature, positive attitude, passionate.

1. Tell us about your educational background and your work experience to date.

4. Where do you see yourself in the next five years?

I started off my studies at ITS and continued with a Master Chef Diploma at the University of Malta. I also took courses in Italy on artisanal cheese making, artisanal salami and cured meats to learn and improve on the processes and techniques.

In 5 years, I hope to see myself in a more stable position as an Executive Head Chef at Malta Marriot but who knows what’s planned for us. Hopefully the tourism sector recovers to pre-COVID standards for the benefit of the industry and country as a whole.

Throughout my career I worked at some of Malta’s leading 5-star hotels, catering companies including a number of acclaimed restaurants both locally and overseas. I am currently the Executive Head Chef at Malta Marriott Hotel & Spa.

5. Can you mention Chefs who have inspired you? What do you admire most about them? Marco Pierre White and Gordon Ramsay. Mostly because of their characters, the way they cook and the passion they have for the industry.

2. Why are you so passionate about being a chef? 6. What is your favourite dish to cook and why? From a very young age, becoming a Chef was the only thing I ever dreamed of. The love I have for food and experimenting with ingredients is something that’s not so easy to describe. Being a Chef is the only career path that I feel can give me the highest sense of fulfilment in perusing my passion, instilled with pride.

My favourite ingredient to cook with is pork. The versatility of the protein is amazing - every cut is delicious once cooked properly. Think about the extensive options of cured meats and sausages you can make with pork meat.

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The MTA’s STAR Awards are Back! Giving public recognition to all those who work directly or indirectly in the tourism industry.

he STAR (Special Thanks And Recognition Awards) are back, after a two year hiatus. Through these awards, the Malta Tourism Authority is encouraging all tourists, visitors, and locals to submit their nominations to deserving people who offer outstanding service and who work directly or even indirectly within the tourism industry. Anyone can be nominated for a STAR AWARD. All guests, whether tourists or locals can submit their nominations based on their experiences in relation to individuals who work in the tourism sector. Nomination forms can be found at Tourist Information Offices, the arrivals lounge at the Malta International Airport, hotels, restaurants, diving centres, museums, transport operators and visitor attraction sites. Nominations can also be accessed and submitted online from https://www. starawardsmalta.com/ or by scanning the QR code on the nomination form itself. Along with the STAR AWARD nominations, Hotel Management can nominate one employee for the Hotel Worker of the Year Award. The ideal candidate could be a member of staff who not only offers outstanding service to hotel guests, but also shows initiative and anticipates guest expectations with honesty, efficiency and creativity. Businesses and Hotel Management are highly encouraged to participate in the STAR AWARDS as such contributions would acknowledge and promote service excellence across the Tourism Industry. “Human resources are the most important asset of Malta’s Tourism Industry. Hospitality is a characteristic ingrained in Maltese culture and we have

no intention of stopping here. In the coming months, the Government will continue working hard to attract more people in pursuing a career in such a hardworking yet rewarding sector,” outlined Minister for Tourism Hon. Clayton Bartolo. Mr Carlo Micallef, Chief Executive Officer of Malta Tourism Authority also noted that, “The STAR awards offer the best opportunity to our passionate and resilient tourism frontliners to shine and receive the commendation they deserve. By nominating these workers, the tourism workforce would be encouraged to continue excelling in the provision of high-quality service, exceptional hospitality, culminating in an unforgettable experience to our tourists and residents alike. The service given by all those who work in the hospitality industry is a very important component in the long-term strategy which we have set out for the Maltese Tourism Industry – a strategy which seeks to Recover, Rethink and Revitalise the sector, from now until 2030.” Winners for the STAR AWARDS will be selected according to the highest number of valid nominations per category (e.g. tour guide, shop assistant, taxi driver, etc). In the meantime, the STAR Committee will evaluate each nomination for the Hotel Worker of the Year to determine the deserving winner. Winners will receive a trophy, a certificate, and a monetary gift, in a ceremony which is scheduled to be held in February 2023. There are also interesting prizes up for grabs for those who nominate in this year’s edition of the Star Awards.

More information on how to participate is available on

www.starawardsmalta.com

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SOLVING THE INDUSTRY’S STAFF SHORTAGE, ONE ROBOT AT A TIME iServe is a company that focuses on automation within retail, hospitality, and more, bringing innovative technology to the Maltese islands. This is a collaboration with Shenzhenbased Pudu Robotics, founded in 2016, which is a worldleading, tech-focused enterprise that is dedicated to the design, R&D, production and sales of commercial service robots on a mission to use robots to improve the efficiency of human production and living.

iSERVE WON TWO AWARDS: MOST INNOVATIVE PROJECT OF THE YEAR AWARD

INNOVATION AWARD

hese robots shall be introduced and implemented at Greens Supermarket and restaurants, such as The Greenhouse and Mondo. At Greens Supermarket - they will mainly be used for promotions by going around the store to distribute leaflets, freebies and samples, among other things. At the restaurants, the robots will be used to take orders and deliver plates to tables. It will surely be a one-of-a-kind dining experience. The overall objective will be to increase the efficiency of these establishments, while also adding a unique spark to the product offering and experience. This solution will also ease the pressure off the lack of human resources that the horeca industry is facing. CATERING INDUSTRY: The robots are perfect for mid-to-high-end restaurants, pubs and lounge bar businesses. Their collection and delivery functions can facilitate and make the work of waiters and chefs considerably more efficient. Your teams will have the right operational support to devote more importance to the sales and reception aspects of your guests. Thanks to the 3D obstacle detection system, the robots can safely move around the premises, bringing food to customers and picking up dirty dishes. By mapping the arrangement of the tables, it is also possible to use the robots as a companion, to be placed at the entrance if there is a customer reservation. Additionally, after the health emergency experience, disinfection robots, such as Puductors, are an important ally to keep the environment clean and sanitized. HEALTH SECTOR: Order, cleanliness and hygiene are three fundamental aspects that concern all health activities in general. Now

Puductor

BellaBot

“The solution for the current staff shortages in the catering and retail industry!” ~ Anthony Grech, Chief Technology Officer

more than ever before, the disinfection of environments has become a priority. For this reason, the robots can be of enormous help in hospitals, thanks to their ability to quickly sanitize closed environments and ward off viruses such as COVID-19. In addition to this, delivery and collection robots can also greatly facilitate the work of nurses and auxiliary staff. WORKSPACES: The innovation of the robots can also be exploited within offices and workspaces in general. In fact, the latest generation of waiter robots are designed for intelligent delivery and adopted by companies around the world. A forward-looking example is the Bee Plus, which can be used to distribute things in the workplace, passing through multiple offices and meeting rooms. They can also be used inside showrooms to show the public the company’s new products. They can also generate a wow factor that can both transmit positivity in the office and stimulate people to buy the products on display thanks to the voice recognition systems based on artificial intelligence, RETAIL INDUSTRY: Thanks to the use of the robots inside shopping centres, both small and large, it will be possible to have an assistant to welcome customers, but also a promoter to support merchants. KettyBot has the necessary technology to welcome customers to the various entrances and quickly accompany them to the point of interest without unnecessary waste of time for research or understanding the right route, starting from the digital totems with the map of the centre. Additionally, KettyBot can become a dynamic advertising medium by showing the advertisements of the various merchants, distributing samples and accompanying interested parties to the promotional sections.

HolaBot

PuduBot

KettyBot

For more information contact iServe on 7748 6469 or info@iserve.com.mt 33

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The wines ‘by the glass’ revolution is here… It used to be difficult to find a local restaurant, other than the odd fine dining establishment, that offered a good range of quality wines ‘by the glass’ but that has all changed in the past few years.

oday, Malta’s leading hotels and restaurants are joined by an ever increasing number of popular eateries which are now offering anywhere from 8 to 40 truly good wines and Champagnes by the glass, adding another exciting chapter to the blossoming local gastronomic story. The concept of wines by the glass has been around for many years but, in the past, it was typically limited to a very narrow selection of the cheapest wines on the wine list. Of course this did not give the wines ‘by the glass’ concept a good reputation as consumers were not thrilled by the poor wines available and restaurants often suffered high wastage costs as, once opened, a bottle had up to 3 days life and Champagnes lost their effervescence within 2 days no matter what top or stopper was used. This all changed as wine preservation technologies were being developed to protect the opened bottle of wine from losing its flavours and overall quality. As technologies progressed, even Champagnes and sparkling wines became a viable option for ‘by the glass’ service, as their full flavours and the intensity of their bubbles remained in perfect condition for up to 20 days from first popping open. Consumers have responded to this development very positively and wine sales have significantly increased as a result. Consumers have several different reasons for preferring to order wines by the glass. The main reason being that one can drink less but better, where quality is preferred over quantity.

Wine by the glass is also more economical and there are occasions, like a light lunch, where a glass is often preferred to a full bottle. Wines by the glass will also offer the opportunity to discover new wines and grape varietals and it also allows restaurants and their Chefs to match wines with specific dishes to facilitate the best dining experience. Indeed, wine pairing has become a very popular feature that consumers have enjoyed. Restaurateurs have adopted the latest wine preservation and serving system technologies as they are motivated by two overwhelming objectives. Firstly, their desire to give their clients the best dining experience, choices and service possible. Secondly, their drive to increase their sales and profit margins. While the restaurant sector continues to expand with more new competitors and dining concepts, it also faces the challenge of absorbing ever increasing costs, whether in terms of staff costs, food costs or commercial rents. These costs cannot always be passed on to their clients as the market is so competitive, so they are seeking creative solutions in areas which the consumer actually appreciates. The consistently growing demand by consumers in wines in general terms, and quality wines in particular, has been a great opportunity for the restaurant industry. Now, with the availability of new wine preservation and serving technologies which are easy to use, very practical, efficient and cost effective, both the restaurant operator and the consumer are able to enjoy the benefits of the wines ‘by the glass’ sensation.

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New Brand Identity Launched for Incentives and Meetings Malta Incentives and Meetings, part of Visit Malta, is the new brand that was launched this July, to continue to develop the substantial MICE business opportunities that Malta has enjoyed over the years. Having undertaken considerable research within the international market during the past two years, Visit Malta has emerged and proven to be a powerful brand and has led to Conventions Malta being rebranded this month as Visit Malta Incentives and Meetings. The rebranding came as part of a strategy of the authority to have one brand.

he extensive research has resulted in a new creative campaign which will reflect the aims and the unique selling points for the MICE product in the Maltese Islands. The creative was designed by the global agency for the Malta Tourism Authority, OLIVER Ireland, which has resulted in a suite of an extensive and diverse image gallery, and video content, reflecting the core offerings and values that Malta has for MICE business. This new imagery was created during an 11 day shoot in Malta in March. Corporate typeface taglines such as Corporate Culture Like No Other, The Meeting Point of the Mediterranean, Fresh Air, Clean Thinking, and A Break from Convention, all linked with the MTA line #moretoexplore, and amazing vibrant imagery, make for a stunning and compelling campaign to launch Visit Malta Incentives and Meetings. Each reflects the reasons why a business would choose Malta as its destination of choice for its Incentives or Meetings such as; 300 days of sunshine, European Mediterranean destination, great connectivity, professional DMCs and suppliers, varied programme options, diverse meeting facilities, added value destination and of course, stunning outdoor venues. Speaking about the new corporate identity for Visit Malta Incentives and Meetings, Christophe Berger, Director, said, “We have invested considerable research time looking at the positioning of our brand and believe that aligning with the

Visit Malta brand and its coherent core values, was the most sensible move to make. Malta has an amazing offering for Incentives and Meetings and we look forward to continue actively promoting Malta in the international market. Malta International Airport’s connectivity is back to 85% of what it was in 2019 (and growing) and the islands have just been included in the Forbes Star Award programme. Malta’s gastronomy offering has been developing at a fast pace and can now boast five restaurants with Michelin stars. We are excited for the future outlook, especially seeing important organisations bring their meetings and conferences to our islands during the coming months.” “The Incentives and Meetings segment is a very important component of Malta’s tourism industry. It is known to generate a higher than average spend per tourist and important tourism traffic to the Maltese islands. Moreover, the segment generates significant traffic in the shoulder seasons that is in line with the strategy to improve the seasonality spread of tourism and a more sustainable industry. This niche fits perfectly as our tourism industry continues to walk the road of recovery to achieve long term sustainability,” highlighted Minister for Tourism Clayton Bartolo. Visit Malta Incentives and Meetings will be attending IBTM in Barcelona from 29th November - 1st December and IMEX America from the 11th October - 13th October. There are also plans for fam trips and other big events to promote Malta over the coming years.

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Innovative Solutions, 229 Triq il-Kungress Ewkaristiku, Mosta, Malta info@innovative.com.mt

+356 9997 0282

SUPPLIERS OF LEATHER MENUS, DISPLAYS AND ACCESSORIES FOR HOTELS, RESTAURANTS AND HOSPITALITY

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www.innovative.com.mt

Interview

Malta Tourism Authority’s CEO, Carlo Micallef’s path, success and aspirations for the Maltese islands 1. Your work with the MTA is long-standing, throughout your 25-year career, what positions have you held? I joined the then National Tourism Organisation Malta in 1997, as an Executive in Marketing, tasked with starting the Authority’s PR and Marketing activities in Russia. At the time no one wanted the task, so they gave it to the new kid on the block. I was then given the additional responsibility of the UK and Ireland desk, meeting travel agents, tour operators and journalists from a market which, at the time, was the source of nearly half of our arrivals. This was also at the time when NTOM decided to move away from the Forward Buying Rate (FBR) currency exchange guarantee program to concentrate on marketing the destination. After that I headed the hospitality division which was tasked with hosting foreign media, TV Crew, travel agents familiarisation trips, tour operator inspection visits and VIP visitors with bespoke programmes and itineraries. My experience at the MTA also took me to a three-year assignment in the Netherlands to manage MTA’s presence and marketing activity in the Benelex and the Scandinavian

markets. On returning to Malta, after a decision was taken at the time to close down most of MTA’s overseas offices, I was first given the task to develop tourism from emerging geographic markets and niches and later on to Head the Segment development units and coordinate niche marketing activity across overseas markets. This was a time when MTA started focusing on improving the seasonality spread of tourism arrivals throughout the year and the accelerated development of secondary and new markets with the objective of diversification. Prior to being appointed CEO in June 2022, I occupied the role of Deputy CEO and Chief Marketing Officer - where my local and foreign experience definitely proved to be extremely useful to lead a great marketing team at MTA to achieve record results for tourism to Malta and Gozo before the pandemic struck. 2. What were your major priorities when joining the MTA do you feel as though you’ve achieved them? In my teens, in one of my conversations with my father he advised me to try and choose a career path that will allow me to enjoy working as much as I would enjoy one of my hobbies. He also instilled in me a great pride for my country

Interview

and a mindset to try and do my very best with any task I am assigned. MTA has given me the opportunity to achieve these goals, with a rewarding and very interesting career in the most dynamic of industries where every day is a new challenge to turn into opportunity for Malta and Gozo. This is something I truly believe in and it is something which I try to pass on to our members of staff locally and abroad - and judging by the great initiatives I see them taking daily, many surely share my vision. 3. How has your journey with the MTA prepared you for your current role? Undoubtedly the CEO position at MTA is a role that carries great responsibility especially at this time when the world is seeking to leave behind two years of the COVID-19 pandemic, with a looming world economic recession on the horizon. My gradual career progression at NTOM/MTA is perhaps the best preparation that anyone can have and supported by a management team, each of them experts in their different areas, I am confident that together with our staff at MTA and stakeholders in the industry we can achieve the targets set out in the 2021-2030 Strategic Plan for Malta’s Tourism Industry. 4. As the CEO at the MTA, what do you feel you will contribute to the most? What are your goals and targets for the next coming years? One of the things which the MTA has worked on, together with the Ministry for Tourism, during the months of the pandemic, was the drafting and subsequent launch of the Malta Tourism Strategy 2021-2030. This strategy is based on three pillars: Recover, Rethink and Revitalise. As I settle in this new role I intend to have this important document serve as MTA’s guide as it clearly outlines all the improvements needed to further enhance the tourism sector on a holistic level. At the same time it is very important to keep abreast of new trends and in very close contact with industry stakeholders in Malta and abroad. The Recovery part of the strategy has already started, actually far faster than what was being forecast, catching many

airports, airlines and even big hotel chains unprepared. The Rethink phase is now crucial as together we have the opportunity to redesign Malta’s tourism industry to prepare ourselves to best overcome the challenges ahead with a vibrant dynamic tourism industry that moves away from investing in building new additional bedstock, that would require huge additional visitor volumes to fill, adding further burdens on the islands’ environment and infrastructure, to instead investing in quality attractions, activities and services conducive to yielding higher income into the Maltese economy and a more rewarding stay to the experiential tourist seeking to make beautiful memories on holiday. My long term target is to achieve the objectives of the Malta Tourism Strategy and together with all partners redesign and deliver a sustainable tourism industry for the Maltese islands, firmly consolidating tourism as one of the key pillars of the Maltese islands economy. 5. What would you say your biggest challenges will be in your new role as CEO? This industry is never short of challenges, it is fragile but rebounds quickly. Undoubtedly there are many challenges ahead, many of which we are not able to foresee, like no one saw the impact that COVID-19 would have on our lives, or the effect that the eruption of the Icelandic volcano had on air travel a decade or so ago. What I am convinced about, however, is that no matter the challenge, and no matter its scale, it can always be positively dealt with, when everyone works together and pulls the same rope. In the immediate, our focus is to rebuild flight connectivity to Malta and attract a level of tourism all year round that allows profitable tourism activity throughout the year. In sequence and more importantly, beyond these quick wins, my challenge, MTA’s challenge, the Maltese Industry’s challenge as well as that of Government is to rethink and redesign the tourism product, the country we offer to prospective tourists, the country we live in, to achieve a sustainable tourism industry that is a catalyst to a better quality of life for residents and a superior holiday experience for visitors.

Feature

WHETHER YOU’RE LOOKING TO GAIN CERTIFICATION OR TO FURTHER YOUR KNOWLEDGE, HAVE A LOOK AT THE ITS STUDY PROGRAMMES 44

With a vision of shaping excellence and innovation in tourism, through teaching, learning, quality research, advice and realisation of innovative business concepts, the Institute of Tourism Studies is the first educational institute of choice for anyone who wishes to pursue a career in tourism and hospitality.

aving two campuses, one in Malta and another one in the sister island of Gozo, the Institute offers a broad selection of study programmes ranging from Foundation (MQF Level 2) to Masters Degree (MQF Level 7). This array of courses is available for individuals looking to start a career within the Hospitality Industry as well as others who would like to take a leap in their career and further their knowledge by enhancing their abilities. A wide array of study streams are available including Culinary Arts, Rooms Division, Events, Climate Friendly Travel, International Hospitality Management, Diving Safety Management, Tourist Guiding, Travel & Tourism, Heritage Interpretation, MBA and Food & Beverage Service. Starting scholastic year 2022-2023, ITS have included in its course’s portfolio, two new courses; a Higher National Diploma in Sommellerie and Master Chef Higher Diploma. These courses are targeted at individuals who are already established in the industry and would like to further their knowledge and skills. In fact, these courses were directly requested by stakeholders in the industry. The two-year Master Chef Higher Diploma programme is aimed at those individuals who have been working within the industry and would like to further their expertise and gain certification. The part-time Higher National Diploma in Sommellerie is suitable for individuals who wish to become experts in the field of wines. Both courses can lead to a Bachelor’s or Master’s degree. The Master Chef Higher Diploma leads to the 2nd year of the Bachelor in Culinary Arts. What’s even more exciting is that this degree is offered in collaboration with the renowned Institut Paul Bocuse in France. But that’s not all! Students also have the opportunity to study for one semester in France.

as one of the top ten education institutions in the field of Tourism and Hospitality Management. The Master in Business Administration in International Hospitality Management was launched as part of this affiliation. Targeted at individuals already working in the industry, this Master programme has proved very popular and is attracting students from various disciplines in tourism and hospitality with the second student cohort graduating in December 2022. The programme is very flexible, offered on part-time basis via blended and flexi learning over one and a half years. Throughout the years, ITS has always worked hard and strived toward its vision to train people for tomorrow’s international tourism industry. The Institute is constantly working on fostering great relationships with various top international Universities and Institutions. Another recently launched programme, receiving great interest is the Bachelor of Science in Diving Safety Management, offered both on part-time and full-time basis. This programme is the first of its kind worldwide and offered in collaboration with DAN Europe. The goal of this programme is to train professionals for the development and sustainability of the Diving Industry in Malta and internationally. Also being the first programme of its kind internationally is the Diploma in Climate Friendly Travel, offered in collaboration with SUNx Malta and available exclusively online. This study programme trains students to support companies within the travel and transport industry in becoming more sustainable and carbon neutral, while responding to the existing climate crisis. The Institute of Tourism Studies prides itself on offering students both theoretical knowledge and extensive hands-on experience throughout their study programmes. This is provided through the ITS training restaurants, kitchens and hospitality laboratories. As part of their study programme, the students also have the opportunity to gain further training through the Local Industrial Trade Practice and International Internship. With these internships, students can obtain a more comprehensive experience and develop skills to meet diverse international standards. The education provided in the classrooms together with the hands-on experience leads to a high employability rate, with the students finding employment before graduating. View the full list of programmes offered, including full-time, part-time and bespoke courses on the ITS website, its.edu.mt.

Scan Me

In 2018, ITS signed an academic affiliation with the Emirates Academy of Hospitality Management (EAHM) ranked globally

Interview

Chef Jonathan Brincat at the House of Noni Michelin means something in the culinary world. In fact, it means a whole lot. Michelin means quality, consistency, personality, mastery and value. And if you’ve visited Chef Jonathan Brincat’s Noni, you will completely understand how and why their Valletta facade features a shiny red plaque with an instantly recognizable Michelin Star, right there in plain sight.

Photography by Brian Grech

oni celebrates genuine food with every service. The ethos of the kitchen is simple and absolutely justified by the deeply complex and robustly fragrant flavours that hit the diner’s palate with every bite, sip and swirl.

“When I cook, I cook for my palate, not because I believe my taste is superior, but because I can judge every dish and every service based on the flavours I create, match and experiment with,” commented Chef Brincat. “My food is genuine and true… but of course as elevated as possible to captivate my diners from the moment I present them with their amuse bouche - the opening chapter to what I think is a delicious meal.” Passion is perhaps one of the most important aspects of being a Chef, but striving to curate the best version of your menu every service takes a lot more than head-over-heels immersing yourself fully in culinaria. The life of a Michelin restaurant is sparked by playfulness, exploration and harmony. The playfulness that Chef Jonathan Brincat brings with his dishes is unfounded; from the fish tea he pours tableside to the explosion of flavour that will pique any diner’s interest through their ‘own olives’ - a sensation that I dare not spoil for any diner intending to try Noni’s current Tasting Menu. Chef Jonathan’s exploration tactic comes with many layers, as it should. Knowledge is uncapped in the kitchen, and luckily the means of exploration are first activated by trying new cuisines, discovering international Chefs and

their menus and of course immersing yourself in culinary cultures for flavour profiles and textures to inspire and manifest into something completely new and uniquely made your own. It is a well known fact that the life of a Chef is challenged by long days, late shifts, heated environments and the constant battle to outdo yourself and your last dish. But when all this comes together, harmony is achieved and what a wonderful expression it is. A Chef’s harmonious presentation of dishes means that the salty, the sweet, the bitter, the sour and the umami all work together seamlessly. It means that the texture is right and the temperature is right. Harmony in a dish should leave you speechless - as Chef Brincat’s dishes at Noni often do. “Menu items are always developing - they’re never ‘finished’. When a dish is finished, for me, I feel as though it no longer deserves a spot on my menu. The challenge is over and the excitement for the diner is gone, as they know exactly what to expect. This is why Tasting Menus are so important in the culinary arts and why we should learn to embrace them a whole lot more.” But what about consistency? Consistency is something that the Michelin Board considers as one of the factors to deem a restaurant or Chef worthy of a star. But rather than thinking of consistency as a photocopy of a previous dish what about looking at consistency as an experience? Visiting Noni is consistent. You are always welcomed with grace and appreciation, seated with friendliness and

Photography by Brian Grech

Interview

politeness and presented your dishes with enthusiasm and care. And that’s merely the level of service alone, because even if you were to pick your menu items blindfolded, you’d know that the consistency in Chef Jonathan’s kitchen mastery, his pairing of flavours and his presentation will all ignite the same feeling of quality and value that you’d expect from a Michelin restaurant - all the way down to the lighting, tableware and added frills that make dining out a cravable sensation. “When you come to Noni, you are taking a seat and enjoying your evening in our home. We strive to entertain our diners with quality and a little bit of the unexpected to ensure that each of your senses are triggered in the most soothing and thrilling ways possible.”

Chef Jonathan followed the same path and passage as many great Chefs of our time - he began his training in local restaurants such as Guze in Valletta while even playing bigger roles in eateries such as Waterbiscuit at the Intercontinental, Malta together with a number of other kitchen roles locally and internationally, namely London’s Corinthia where he worked under Michelin-starred Chef Gary Hollihead. But with every role he played in each of these established food spots, Jonathan always dreamt of starting something of his own. Jonathan’s return to Malta led him to Valletta, where an authentic century-old oven would be only a part of the genuine experience he and his sister Ritienne would orchestrate through their little nook and sensory goldmine Noni. Carrying an old family nickname to mark the warmth and honesty of both service and fine dining, this dynamic duo compliment each other in bounds and leaps, and for those who care to realise, it’s so very apparent.

The ultimate expression of Noni is seen through Malta’s micro-seasons and their menus, both à la carte and degustation, where an evolution of food is captured through locally sourced and sustainably conscious ingredients - allowing a main ingredient to be celebrated as a main ingredient with combined flavours refining and playing along with the star of the dish. Chef Brincat’s aspirations for Noni are exciting and pioneering - accents you’d expect from a chef-patron devoted to a Michelin-starred restaurant.

rian graduated in Communications and Psychology at the University of Malta and for a few years worked as creative director with various international companies. Brian won the title of Best Fashion Photographer of the Year for three consecutive years at The Malta International Fashion Awards and is also known as a celebrated food photographer in the industry. His photographs are inspired by history, art and fashion. Brian puts a lot of attention to detail and to light; creating surreal imagery. His work has been published in Dazed & Confused (Korea), alongside photographs by Herb Ritts and Mark Seliger; Harpers Bazaar (UK), Elle Decoration, Wallpaper City Guides and other quality titles.

Taste&Flair Editorial

Noni

Taste&Flair Editorial

briangrech

Taste&Flair Editorial

briangrechstudio

Mon Eclat Jewellery Campaign

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Brian Grech

Private Workshop

Lord Nelson

Chophouse

Matthew Cauchi

Chef by profession, Matthew got into the world of photography with the intent to document self-created plates, but through his exposure to the local food photography scene, as well as the international photography world, Matthew’s passion for the industry led him to strengthen his skills behind the camera. He now spends most of his time creating stunning content for local restaurants and hotels, and is currently focusing on the Gozo food scene. Matthew most enjoys working with passionate Chefs who understand that a dish’s aesthetics are just as important as its flavours.

Il-Gillieru

theculinaryphotographer

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Sean Mallia

oming from his early roots as a student of the sciences at the University of Malta, this young photographer has always had an eye for the visual medium. Through architecture he discovered a love for photography which he continues to thrive in to this day. Many may know him from his work with food photography, however his skills outpace simply one dynamic. seanmallia_photographer

Palazzo Parisio Bowl Grabber brand

Palazzo Parisio

The Club Bar at The Phoenicia Malta Cocktail by Luke Azzopardi

Agata Restaurant

Portrait by Kurt Paris and bio by Alex Hickey

Style on Sunday Magazine/Coritnhia

Harbour Club

Style on Sunday Magazine/Coritnhia

Tonio Lombardi

T DB Group/Eventful

onio Lombardi first got into photography through the world of fashion which taught him how to stand out as a photographer. His interest in further developing his photography skills led him to the art of portraiture, interiors and architecture photography, food photography and styling as well as his speciality; a natural approach to fine art wedding photography. His esteemed clientele has allowed him to nurture his craft and express his talent across a multitude of local and international publications. Tonio has also held photography workshops and talks for the public. toniolombardiphotography

Feature

Investing in Maltese Culinary Heritage through Education & Training The Malta Chefs Society has been involved in the development of education programmes since its inception. Education is a very strong element of its mission statement.

he Malta Chefs Society assists in the development of Chefs by offering them the opportunity to attend international meetings and exhibitions, and also to represent Malta and its culinary culture abroad as has been the case at the United Nations in Austria and in Beijing, China. Both events had the aim to attract tourists through showcasing the Maltese Culinary Culture where traditional Maltese food was prepared and enjoyed by the people present.

origin, lead and mentor staff, manage an operation in line with international and EU standards, ensure compliance with EU regulations within food safety management, evaluate a variety of local and international social and cultural related practices related to food and become conscience of food sustainability at source with the ability to change eating habits. The Master Chef Higher Diploma has been a great success due to its design and flexibility. Most graduates have indicated that the programme gave them the tools required to become stronger

In order to be able to prepare food in other countries, where the product might vary or might be non-existent, research had to be made into the production of these products, like for example irkotta and ħobż Malti which were needed at the China event on a daily basis. The Malta Chefs Society had worked towards the development of the World Association of Chefs Society Educational Programmes for many years and had contributed through its representative, towards many of the levels available today. The MCS sought to have its own educational programme with the aim to further develop established Chefs in areas of study which are at a higher level, taught to seasoned Chefs who already worked in kitchens and reached managerial positions. The development of the Master Chef Higher Diploma, now offered at the Institute of Tourism Studies (its.edu. mt/prospectus), aimed to sustain the culinary education and give an opportunity to Chefs who wished to learn more about subjects which enrich their career and facilitates their drive to research food and its

leaders and can now better understand the forces and the dynamics which hold together the culinary industry. Another skill that they acquired is to research anything and everything which is the basis for development and innovation. To know about the past is the key to a better future, making adjustments to accommodate the current needs. This has been one of the key elements of innovation in how the Master Chefs manifested their expertise in their roles. Although the title Master Chef has been abused by many, the Master Chef Higher Diploma graduates have studied, gone through rigorous training and researched their favourite subject which was presented in a long essay. The Malta Chefs Society is proud to have been part of this development and is in constant dialogue with entities to develop further education for Chefs with the scope to enrich the Maltese Culinary Heritage and place centre stage the Maltese produce.

Article written by: Dr Paulino Schembri D. Prof, MSc. (UCLan) is a food safety management systems consultant specialising in HACCP, working for the local industry. He is a lecturer at the University of Malta, University of Central Lancashire and Coordinator of the Master Chefs Diploma at the Institute of Tourism Studies.

Review

SUMMER IS FUN! WINE IS FUN! Bringing the two together could unleash a proper flurry of merriment, however picking the right wines can be tricky in this heat. Here are a few examples to sip and savour:

Anna’s Secret Rosato Maremma D.O.C

Marrone Langhe Doc Arneis “Tre Fie” D.O.C

A wine displaying an elegant, light pink hue with coral nuances and lively, brilliant reflexes. The intense and inviting aromas are of summer fruit, the palate is dry, fresh and fragrant, with a sapid minerality ensuring a pleasant equilibrium. This rosato is an extremely versatile wine, superb as an aperitif while pairing well with spicy, full-flavoured dishes. Anna’s Secret: a very attractive, festive wine that pairs extremely well with good times.

Jancis Robinson MW describes this wine as being; “Plump, peachy and a touch of hazelnut on the nose. Creamy, full-bodied sweetness with a strong line of fresh liquorice, in a way that reminds me of celeriac and the white crispness of freshly chopped fennel bulb. And yet it’s not herbal. It’s languid with angles, sweet fruit with bitter bones, ripe peach and noyaux. Contradictory, unexpected, delicious. I could see this working as happily with a roast root-veg winter salad in a tarragon dressing as it would with a fish pie or a fresh kohlrabi slaw”.

Michel Lynch Bordeaux Blanc AOC Bordeaux

Fresco di Masi Rosso Verona IGT Biologico

With its pale, brilliant colour and its aromas of citrus, white blossom and pineapple typical of the sauvignon blanc grape variety, Michel Lynch Blanc boasts a surprisingly succulent and full-bodied attack on the palate. A structure stemming from the blending of white grapes from the Graves and Entre-Deux-Mers area to the south of Bordeaux, and from lowtemperature vinification in oak barrels. Michel Lynch Blanc should be drunk cool (around 12°C) as an aperitif or as the ideal accompaniment to seafood or white meats.

Fresco di Masi Rosso forms part of a new line of handcrafted organic wines, with a low alcohol content and authentic flavour profile. Made from Corvina and Merlot grapes harvested at the coolest time of day and immediately vinified, Fresco di Masi Rosso has a strong fragrance and attractive aromas of fresh fruit on the nose: from pomegranates to blackcurrants to the typical hints of cherries that make the wine so identifiably Veronese in origin. Excellent as an aperitif and with the simple foods of Mediterranean cuisine such as pasta, vegetarian dishes, salumi and cheeses. Vegan-friendly.

Pieropan Soave Classico D.O.C

Talamonti Aternum Trebbiano D’Abruzzo Riserva D.O.C

Described as the liveliest and most youthful style from Soave Classico, the Pieropan family has been producing this wine since the early 1900’s. Generous, pleasingly fresh and versatile, it is made from the traditional varieties of Garganega and Trebbiano di Soave grown in family-owned vineyards situated in the Soave Classico zone. Its organic vines thrive in volcanic soils situated at 100-300 m above sea level, facing west. This fine wine shows a yellow colour with greenish hints. Its delicate nose is reminiscent of almond blossoms and marzipan while its palate reveals good depth of fruit, nicely balanced by a zingy acidity that enhances its long length.

This Trebbiano d’Abruzzo is produced from select vineyards located near the village of Loreto Aprutino in an area known for its stony, calcareous terrain at an altitude of 300 metres above sea level. Following a selective hand harvest in midSeptember, fermentation takes place in temperature controlled stainless steel vats for 12 days at 16-18°C. The wine is then aged for seven months in 300 litre French oak barrels (30%) and stainless steel (70%) with repeated batonnage before bottling. Enjoy a brilliant wine showing golden straw hues underlined by apple and citrus notes, elegantly framed by oak spices with complex citrus notes and pleasant acidity.

Article written by: Joséf Bonello Anointed by the god Bacchus himself as one of his most loyal prophets, Joséf was entrusted with the sacred mission of bringing wine to people very early on in his adult life. Spreading his mantra that age improves with wine, he has now been delivering the good news for almost three decades, saving many a poor soul from being lost to meagre pleasures of other earthly potions by helping them see the light eternal, as seen through a gleaming goblet of wine of the finest.

All that is Truffle Give a twist to your dishes with a wide range of Truffle sauces, creams, seasonings, fresh and preserved truffles from Umbria. A True Italian Taste!

DIRECT IMPORTERS Tel: +356 2144 1768 strand.com.mt

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Innovation & Sustainability at The Xara Collection

The Zammit Tabona Family, together with the management of The Xara Collection hold the culture of sustainability close to heart. This core value is reflected in all practices adopted throughout the vast portfolio of the Xara Collection. This is also reflected in the buying behaviour of all demographics, which is showing a shift in favour of environmentally conscious businesses and brands; in particular those with a tangible commitment to safeguarding future generations.

hrough Xara Gardens, the owning family and management, with the guidance and expertise of young expert farmer Cane Vella and Sustainable Resource Innovator Michael Bourne, are actively and perceptibly looking for a more sustainable way of doing business. The Xara Collection is essentially a pioneer in investing in innovative practices in sustainable growth. At the Xara Gardens, 50% of the vegetables used in the various restaurants and The Xara Palace Relais & Chateaux forming part of The Xara Collection portfolio are home-grown.

planting) are all great additional sustainable concepts that add more value to the work done at the Xara Gardens. Through Xara Gardens, a space found a stone’s throw away from the Xara Lodge, farming experts and Chefs work together to establish which seasonal crops to grow that will ultimately find themselves on the menus of the various restaurants; guaranteeing not only the freshest of ingredients but also a solid reduction in fuel miles that would result from deliveries on trucks from third party suppliers. The end result being a true farm to fork experience for our clients.

Waste food recycling, upscaling of waste material including wood and carton boxes amongst others, storage of rainwater and water retention techniques in the fields to reduce water required for irrigation, no pesticides (through companion

The practices and techniques adopted in the Xara Gardens are not a well-kept secret. On the contrary, the management is happy to showcase the learning curve to any business stakeholders or colleagues in the industry

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willing to learn more and optimistically implement some of these practices within their business operation too. At Xara Gardens, education is not limited to businesses alone, as management is constantly educating internal staff on the importance of sustainable business. At the recent Mediterranean Tourism Forum Gala Dinner held at the Mediterranean Conference Centre; The Xara Collection’s sustainability effort was acknowledged with the Innovation Sustainability Award. A reward we hold with great pride as it gives us further drive to keep focused on our sustainable growth. Commenting about this, Justin Zammit Tabona, Director of The Xara Collection “We are all very proud of our continuous efforts to push our gastronomic boundaries through our unique sustainable project at Xara Gardens by making a better world through cuisine and hospitality, continually pushing to put Malta on the international gastronomic map.”

xaracollection.com

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Events

RESTAURANT & TAKEAWAY INNOVATION EXPO Restaurant & Takeaway Innovation Expo makes its much-anticipated return to London’s ExCeL on the 19th & 20th of October, forming Europe’s leading event for takeaway and restaurant owners looking to boost their profits. Our expo is brimming with new and exciting opportunities that will be extremely valuable for you and your business, you can’t miss it!

he event boasts a platform of 15,000 industry-defining leaders, all of which have access to 1,000 exhibitors and their plethora of innovative products, ideas and strategies.

Our hand-picked inspirational speakers are all under one roof, ready to deliver fascinating seminars with advice that could change your business for the better! In addition to this, our panel debates include a range of interesting topics that will spark debate amongst like-minded professionals! Where else would you be exposed to all perspectives from industry professionals? Don’t forget our innovation awards, where you can leave with inspiration and motivation that could give your business the nudge it needs to see exponential success. All of these exclusive features will open up valuable networking opportunities and much more! Hear from representatives from your favourite restaurants such as McDonald’s, Krispy Kreme and Burger & Lobster plus many many more! All of this is simply a FREE ticket away, and

you won’t regret it! 2 days of an unparalleled experience you won’t get anywhere else! Europe’s leading event for restaurant and takeaway owners is also running alongside 5 other industry-leading events, collectively forming #FES22, THE biggest business growth event dedicated to the world of food and drink. This is truly an unmissable experience for those who want to be immersed in the industry and learn from it! So what are you waiting for? Whether you’re an independent establishment or a big QSR, this is THE place to be.

Save the 19th & 20th of October in your calendar and secure your free ticket now at http://bitly.ws/sDAN

has once again teamed up as a Media Partner during the Expo, and will be featured during the 2-day event on show guides, websites, social media, email inclusion, blogs and more!

Trends

Industry Trends CONVOTHERM MAXX PRO – HIGH DEFINITION INNOVATIONS FROM START TO FINISH Setting new standards is the norm for Welbilt brand Convotherm with a focus on climate management, quality management, production management and cleanliness management at the forefront of their catering innovations. The future oriented company has launched a new generation of combi steamers with 10” TFT HiRes glass touch display. The scroll function and automatic cooking gives users that added ease while the triple glazing oven doors are ideal for lower energy consumption!

WILLIAMS MAKES FRYING EASIER WITH NEW COMPACT DRAWER CABINET SOLUTIONS The newly launched Williams compact drawer cabinets give the catering industry a revolutionary way to store chilled and frozen goods! This one and two drawer appliance is ideal for frying and grilling stations, keeping produce fresh but within easy reach for the busy kitchen. With a capacity of 109 litres - that’s equivalent to 10kg of frozen chips - sanitary storage solutions within your catering establishment will no longer be an issue. “The new Fry Station Drawer is an excellent choice for any business that wants to provide a selection of quality fried foods,” said Malcolm Harling, Sales and Marketing Director of Williams.

And the ConvoWorld is far from limited, with 4 selections to choose from; namely ConvoSmoke, ConvoGrill, ConvoServe and ConvoSense - for your everyday catering needs.

WHAT’S TiNDLE? CHICKEN MADE FROM PLANTS. MADE WITH CHEFS, FOR CHEFS TiNDLE is a meat alternative product created by Chefs for Chefs. The first plant-made chicken protein produced specifically for the restaurant and catering industry, this guilt-free protein is all about mimicking the texture, aroma and taste of chicken without the harmful impacts that the meat production industry causes on the environment. Their success is due to Lipi™ , their proprietary emulsion of plant-based ingredients that closely resembles chicken fat. Teaming up with BrewDog for plant-based menu items across all their restaurants and calling Chef icon Andrew Zimmern their Culinary Advisor is proof enough that this sustainable company means business. Bringing the public “ridiculously good chicken made from plants.”

3D-PRINTED FOOD SOUNDS UNBELIEVABLE, BUT SEEING IS BELIEVING! Can 3D printing revolutionise the way we eat or will it take away the artistry of plating? FoodInk is a technology oriented gourmet food experience providing a one-of-a-kind experience to foodies across the globe. With the idea of creating a fully immersive dining experience through 3D printing, this conceptual pop-up dinner series takes fine cuisine and intertwines it with art, philosophy and our future’s technology. Allowing you to taste tomorrow, today; from the furnishings, the utensils and the plating of a Chef’s final dishes. Their eclectic creativity takes modern dining to a whole new futuristic level waiting to be devoured.

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Malta featured in Bravo’s “Below Deck Mediterranean” The pristine Mediterranean waters of Malta will serve as the ideal backdrop for the new season of Bravo’s Below Deck Mediterranean, with Captain Sandy Yawn and her 163-foot motor yacht ‘home’. Captain Sandy

Chief Stew Natasha Webb

Chef Dave White

Bosun Raygan Tyler

Stew Natalya Scudder

Stew Kyle Viljoen

Deckhand Mzi “Zee”

Deckhand Jason

Deckhand Storm

ifferent from previous charter seasons, Sandy is working with a complex hybrid vessel

making it more unpredictable to navigate. To ensure smooth sailing this year, Sandy brings on a trio of new department heads, but when surprising friction in the galley intensifies between the Chief Stew and Chef, who came onto the boat as colleagues and friends, tension permeates through the entire boat. Meanwhile, the deck team faces an uphill battle when one crew member is unable to adapt to the high demands of Mediterranean superyachting, forcing others to pick up the slack. From difficult charter guests to roller-coaster ‘boatmances’ and challenges with hierarchy on board, these yachties go to unthinkable lengths to survive the charter season. “Bravo’s Below Deck Season 7 filmed on location in Malta will provide viewers with an excellent opportunity to see why Malta is a favourite hub for Mediterranean yachting,” said Michelle Buttigieg, Malta Tourism Authority

Representative for North America, adding that “exploring the Maltese islands by yacht is like sailing through 7,000 years of history. With approximately 122 miles of coastline, Malta’s clear blue sea allows yachting guests to enjoy beautiful, secluded beaches, an abundance of reefs, stunning caverns and caves.” “This is once again another example of how the MTA’s marketing efforts, both locally and abroad, are working in overdrive, to continuously think outside the box, to promote the beauty of the Maltese islands, and the versatility which make Malta and Gozo an ideal destination for the tourist seeking an enriching experience more than just a holiday break,” Mr Carlo Micallef, CEO of the Malta Tourism Authority stated. Below Deck Mediterranean is produced by 51 Minds with Nadine Rajabi, Jill Goslicky, Mark Cronin, Wes Denton, Shane Maroufkhani, Tania Hamidi, Christian Sarabia and Zachary Klein serving as executive producers.

News

Industry News TOP TEN FOODSERVICE TRENDS FOR 2022

Every new year brings new trends in all sectors, with the foodservice industry as no exception. The restaurant and foodservice industry has faced great challenges and changes in operation this year, with delivery options increasing and full-service restaurants only just finding their feet once more. Against all odds restaurant operators have adapted their services despite living in an ongoing pandemic world. 2022 has brought new hope that not only will a new-normal life resume, but that foodservice operators will continue to do what they do best: thrive and adapt to be at the top of their game. This list is a look at ten top trends which are taking operators forward in 2022 in a world still impacted by COVID-19.

1. PLANT-BASED FOOD Gaining mainstream attention in 2021, plant-based foods are a trend here to stay. Whether it is the latest plant-based meat alternatives or the rise in popularity of dairy free milks such as the potato milk fad,

eating healthier, greener, and most importantly, cutting out meat is intrinsic to industry success. According to a report by Bloomberg Intelligence the global plant-based market will grow from US$30 billion in 2021 to a staggering US$160 billion by 2030. Rudy Miick FCSI of The Miick Companies emphasizes these statistics saying: “Anybody who thinks plantbased and vegan alternatives is a fad that’s fading better wake up.”

2. A SUSTAINABLE FUTURE Savvy operators are quickly understanding that sustainability isn’t just a buzzword for younger patrons, but in actual fact is a smart business choice. “Anybody smart in the chain world is heading in a sustainable direction,” says Miick. The foodservice giants have woken up to the realization that adopting sustainable operating procedures is an investment in their own future. Environmental sustainability is a big deal from equipment to packaging, Miick warns that resistance to this trend could have negative consequences

for both the planet and the operators’ pocket. “There is a host of operators, especially smaller and older operators who are making excuses to not join into sustainability,” working towards a green future in all aspects of the foodservice industry is a trend that is going to keep growing, leaving those opposed behind.

3. LESS ALCOHOL The COVID-19 pandemic and the subsequent concern for better health is likely to have accelerated an already fast-developing trend in the US for less alcohol consumption. Restaurant operators are adding more alcoholfree options to their menus: mocktails and alcohol-free beers have become a popular option in 2022.

4. GLOBAL CUISINE Global cuisine has migrated with travel, business and curiosity. With people home-bound for most of 2021 due to the COVID-19 pandemic halting mainstream travel, consumers looked

to getting their fix of travel and culture through the food they could recreate and order at home. The integration of global flavours into people’s everyday life and restaurant cravings has increased forthwith: “This rising global awareness of ingredients is such an exciting trend for 2022,” says Miick.

5. SOCIAL MEDIA Creating a captivating presence on social media is no longer a space reserved just for celebrities and ‘influencers’, with TikTok gaining traction anyone can post food content - from your average home cook to Michelin-starred Chefs competing for the social media limelight. Chefs and the restaurants they serve need to maintain a fresh, frequently renewed online presence to stay relevant in the 21st century world of online ordering and content consumption. PR guru and head honcho at Leapfrog PR in the UK, Felicity Read stresses the importance of a clear social media presence and strategy: “All restaurants need to have at least a Facebook account for sheer numbers and an Instagram feed for engagement.” “It’s important that social media is done in the right way,” says Read, “It’s very tempting to just pump lots of pictures out but that’s just a one-way street. If you want to grow your business you need to think about how you can engage with your audience, use relevant hashtags and involve other local businesses so that you’re not just talking to the same people all the time.”

6. SHIFTING RESTAURANT LAYOUT With the continued growth of take-out food continuing into 2022 and beyond, up-and-coming restauranteurs are adapting their restaurant layout to accommodate for larger back-ofhouse spaces. “If we were building a concept restaurant in LA or London, even if I had a full-service segment we would build a smaller front with fewer

Ghost Kitchens: Staff pack food at Zuul in Manhattan (Photo courtsey of The Washington Post)

seats, to accommodate for a larger kitchen built to carry out full-service and delivery demands,” says Miick.

7. RESURGENCE OF FINE DINING Stripped of real-life experiences in restaurants for the last couple of years, people are craving in-person dining experiences. Karen Malody FCSI, founder and president of Culinary Options believes fine dining experiences are set to soar in 2022 in tandem to the continuing growth of fast casual offerings. “Quick service restaurants [QSR] are not offering experiences so much as they are allowing consumers to fill their bellies with good food in a fast and convenient way. Only fine dining allows people to fix their craving for real meaningful dining experiences.”

8. GHOST KITCHENS Take-out food is here to stay and so are ghost kitchens. Becoming a far more common place concept, operating under a series of pseudonyms, dark, cloud, ghost or virtual kitchens are purpose-built kitchens designed to purely deliver take-out food. During the height of the pandemic the rise of ghost kitchens soared with restricted access to bricks-and-mortar venues, emerging restaurants took their services to dark kitchens to meet growing demands. “The key to a successful ghost kitchen is flexible equipment and workflow as the brands housed inside a virtual restaurant can change overnight. Using relevant machinery and optimising

workflow are the next steps for the industry,” says Stephan Leuschner, TrendTalk Master and Director of International Key Accounts at Rational AG.

9. VIRTUAL RESTAURANTS The launch of DJ Khaled’s Another Wing was the largest ever virtual restaurant opening, launching on three continents and 165 locations simultaneously. As restaurants continue to recover from the ongoing pandemic, reliance on food delivery brands is set to continue. Virtual restaurants are constantly evolving, refining concepts, and developing their optimisation. In 2022 virtual restaurants are emerging as a far more commonplace concept, set to dominate the food-delivery industry.

10. USE OF ROBOTICS “Artificial Intelligence is the next evolution for food service operators drone delivery and driverless delivery – AI is here to stay,” says Miick. Despite widespread enthusiasm and funding in this sector, the reality of a robotic 2022 remains less likely due to high technology start-up costs. “Robotics is a big future topic, but I don’t see it becoming major for now,” says Leuschner. “Integrating more optimization into kitchens is starting slowly. The first steps will be in automated packaging or sorting to reduce labour in kitchens. In the coming years we will see fully automated kitchens as a widely accepted concept.” Source: https://www.ktchnrebel.com/ top-ten-foodservice-trends/