Hospitality Mauritius Magazine 1st Edition June 2018

June 2018 - Rs 250

Issue 1

HOTELIERS, IT IS THE RIGHT TIME TO GET BACK TO THE BASICS

Bernard Loiseau Food Festival

BOOKING vs AIRBNB THE MEGATRENDS OF HOSPITALITY

Official partner

www.nespresso.com

A pinch of excellence

SUMMARY 02

C O C K TA I L D E BIENVENUE...

13

05

19

5 MINUTES WITH...

EVENTS

Curating the Perfect Hotel Experience with Dale SImpson

Bernard Loiseau Food Festival

BOOKING VS AIRBNB

31

21 TRAVEL

THE CELLAR

New Lodge to Open in Remote

La cave à vins de Seaboxx

Kaokoland Namibia

RESTAURANT REVIEW Wapalapam Le Morne

43

page v

H O S P ITA L IT Y. M U

H O S P I TA L I T Y Issue N* 1

June | July | August 2018

57 TOURISM REPORT PwC Mauritius Hotel Outlook

PUBLISHER & DESIGNER Editorial Director Art Director

Sebastien Staub Mike Muraz

ADVERTISING & MARKETING

65 INTERVIEW

Smart Media Ltd

(+230) 57946437

Mataora Ltd

(+230) 57840985

DISCOVER OUR WEBSITE www.hospitality.mu

Nestlé / Nespresso with Julien Mario

FACEBOOK COMMUNITY https://www.facebook.com/HospitalityMauritius/ LINKEDIN COMMUNITY https://www.linkedin.com/groups/3807042 ISBN 978-99949-943-1-1

page vi

H O S P ITA L IT Y. M U

E D I TO D e a r H o t e l i e r s & Fo o d E x p e r t s ,

M

y pleasure to introduce you to the very first edition of HOSPITALITY MAURITIUS.

Nespresso

“A Luxury B2B magazine and

Wapalapam

Anahita Four Seasons LUX Grand Gaube

blog for the Hospitality & Food Service Profes-

Pret A Manger

sionals.”

Hospitality Plus Seaboxx.mu

THE MISSION - To put together a professional

ReyLenferna

magazine and blog where industry peers could

HDL

refer to discover new ideas, suppliers, industry events, hotels and restaurants reviews in Mauri-

A big thank also goes to our designer Mike Muraz

tius & mainly in the Indian Ocean Islands.

from Mataora.com for the amazing work for this first edition and our blog. His professional touch

THE GOAL - To be the new go-to publication for

and approach makes this so easy but still chal-

all hospitality advertisers to best market and pro-

lenging.

mote their products and brands to the Mauritius & Rodrigues Food Service.

Lastly, I invite you to subscribe to enter in our Annual Prize Giveaway 2018 where one lucky sub-

THE TEAM - A collaborative effort which brings all walks of life from the CEO of a hotel group locally

scriber will get these gifts: A trip for two to Rodrigues Island

THE VISION - Work in hand with local and global

    

hotel and hospitality suppliers who wish to reach

(Vol.1 Rodrigues, Mauritius & Reunion Islands)

hotel groups GM’s, HeadChefs and Purchasing

To subscribe simply head to www.hospitality.mu/

and Brand Managers in Mauritius & Rodrigues.

subscribe.

I wish to thank our new advertising partners whom

I trust you will enjoy this 1st edition and do not

without their contributions we would not be shar-

hesitate to contact us to feature in our 2nd edition.

or overseas, to the young food entrepreneur to the Michelin Star Chefs from various countries.

ing this first magazine with you today. Thank you for your trust and support.

Rs10,000 voucher offered by MariDeal.mu A Nespresso Machine Lunch for two at Pearl Islands, Le Morne A copy of our Santosha Travel GuideBook

page vii

H O S P ITA L IT Y. M U

C O N T R I B U TO R S

OLIVIER REY PHILLIP TAY LO R CEO, Hospitality Plus Ltd

PwC Mauritius Hospitality Industry Group Leader

NICOLAS VIENNE Executive Chef at Four Seasons Mauritius

MARIO G A R I VA IAN D I N D OYA L Communication and PR Manager at Heritage Resorts

Managing Director at Liligo.com

MARK-ANTHONY JOHNSON CEO at JIC Holdings

H O S P ITA L IT Y. M U

page 1

C O C K TA I L DE BIENVENUE MANDARIN COCKTAIL

page 2

H O S P ITA L IT Y. M U

SUMMER TICKLE MANDARIN MOJITO Throw the tables out, light up the BBQs and put the Mojitos to chill! Wear your best sunnies, gorgeous flowered shirts and enjoy the heat. But wait, are you still having that same boring Mint and Lime Mojitos? Let me fix that for you!

Many times we tend to stick to the common rather than embracing the new and bold. Mandarins happens to be one such example that is often disregarded in the kitchen in terms of new flavours to try. We are so familiar with grapefruits, oranges and other citrus fruits when it comes to drinks.

Do you think you are being tempted enough to welcome change?

Yields 2 servings

YO U N E E D ?

• 1 handful of fresh mint • 2 teaspoons of raw cane sugar or any white granulated sugar • 1 shot of spiced rum or any liqueur of your preference • plenty of ice cubes • 75 cl freshly squeezed mandarins orange juice • 1/2 cup of lime juice • fresh mint leaves or blueberries as garnish

METHOD 1. Place the mint in a glass with the sugar. Muddle together until a paste forms.

2. Add the rum and swirl to dissolve the sugar.

3. Add the ice to the glass, then pour in the mandarin orange juice and lime equally.

Use a spoon to gently swirl a few times to combine.

4. Garnish with berries and a couple of mint leaves.

5. Enjoy!

Try it and let us know what you think?

I am sure you will never think of Mojito the same again.

H O S P ITA L IT Y. M U

page 3

FOCUS ON INDUSTRY

MARIO G AV I R A

H

The next years promise to offer a fascinating duel between two very different type of internet giants in a quest to own the $555-billion global accommodation market. Challenger Airbnb, posterchild of the Sharing Economy, is striking hard and fast to become the new King, but current leader Booking.com seems well suited to extend its phenomenal growth track for another decade.

Who has the better cards to win the game?

Sources: Similarweb.com Phocuswright BrainChesky Seekingalpha.com

page 4

H O S P ITA L IT Y. M U

BOOKING vs AIRBNB VS The lines between private and hotel accommodation are blurring.

Phocuswright’s most recent study among Airbnb bookers showed that the key drivers for booking a private accommodation were the same than for hotel bookers: price and location (meet local people and experience local culture ranked 3rd and 4th respectively). Airbnb seems to have acknowledged this fact and is pushing forward major transformational changes that were announced with great fanfare these last weeks:

• Creating a new category type of properties labelled “Airbnb plus” that have to pass a 100-items-check list to ensure certain standardized, hospitality-like quality criteria’s.

• Introducing a loyalty scheme for so called “Superguests”, borrowed from traditional concepts of hospitality, • Building a hotel-like lodging concept in Florida by partnering with real estate developer Newgard Development Group.

• Integrating hotels and Bed-and-Breakfast content into their offering via 3rd party property management tools such as Siteminder and ThinkReservation.

Airbnb is becoming the leader in the online accommodation sector. The CEO Brain Chesky announced it loud and clear last week:

THE ENDGAME OF ALL THESE MOVES?

“Our competition is two companies Expedia and Booking.com and I’m extremely excited about what the next ten years have in store,”

H O S P ITA L IT Y. M U

page 5

We have many accommodation owners - people who own small hotels, villas and bungalows - and the digital economy has opened up a world of possibility for these business owners. Now, they can sell to and communicate with people around the world, and where Booking. com comes in is to help these accommodation owners adapt to the digital world..

Gillian Tans CEO of Booking.com

page 6

H O S P ITA L IT Y. M U

To date, Airbnb already offers more than dation sector with over 1 million room 24,000 boutique nights booked per hotel listings day. They consistently on the platform. outperformed the enThis might only tire industry during the Airbnb represent around last decade thanks to recently shared five percent of the flawless execution their lofty their 4.5 million of a simple but suambition to listings, but they per-efficient formula: become the are 100% instant• Maximizing the onproverbial ly bookable. 1.9 boarding process for “one stop million properties all type of lodging shop travel were available for properties to offer the app” instantly booklargest choice of accoing out a total modations 4 million listings • AB test to death the in August 2017, booking funnel to maxand the company claimed that 70% of imize conversion all new listings were using this facili• Laser focused optimization in Search ty (most likely spurred by the fact that Marketing allowing them to efficiently share of hotels and Bed-and-Breakfast outbid the rest of competitors. newcomers is higher than individual Each of these success factors re-enproperties). We can deduct that the total forced the other ones, creating the number of instantly bookable properties most powerful booking platform of the on Airbnb today is likely to be north of industry.

2.2 million, hotel inventory representing THE CLASH OF TITANS aprox 10% of the total. Despite boutique The same way that Airbnb is making a hotels being typically smaller than tradiforay into the hotel sector, Booking.com tional hotels, the room capacity of these has gradually expanded its footprint into type of lodgings will still in average more the vacation rental sector during these than double the number of rooms offered last years. by private accommodations. Therefore In the prepared notes of Bookings Holdit seems reasonable to assume that the ing Q3 earning call, CEO Glenn Fogel weight of hotels exceeds 20% of the tostated: aggressively expanding our vacatal Airbnb instantly bookable room intion rental business is a key part of our ventory. growth strategy. As consumers increasBOOKING. COM ingly desire to explore more unique placLEADING THE PACK es to stay, including homes and apartMeet Booking.com, current worldments, we want Booking.com to remain wide leader in the online accommoto be the leading platform to search and

H O S P ITA L IT Y. M U

book all types of accommodations In the latest Q4 earning call they announced that by the end of 2017 Booking.com listed over 1,200,000 vacation rental properties, which represented a 53% year-over-year growth.

Compared to Airbnb’sv 1,980,000 instantly bookable properties (assuming the rest are hotels), Booking.com has an aprox. 700,000 property gap to cover if they want to compete head to head against Airbnb in the inventory game.

This seems to be a key strategic goal for the company, as they highlighted in Q3 earnings call : “we’re also making significant investments on the IT side. So we’re adding teams of people under our booking home umbrella, and they’re focused on improving the experience with property owners, including individual property owners that are putting their apartment or home up

page 7

for rent, to make it a more intuitive experience, easier for them to self-signup and improve efficiency that way.”

Assuming they can keep up a 50% YoY listing growth in private accommodations, it would take them little more than a year to catch up with Airbnb current offer.

CFO Daniel J. Finnegan confirmed this strategy in their last earning calls.

I think where we have an opportunity in the future is with our brand advertising to get the message across to people that, you know what, if you love Airbnb and that type of property, well, take a look at Booking.com, too, because we’ve got a massive amount of those properties as well as the more traditional properties, as Glenn said, available to you in one search.

Booking.com TV Commercial, ‘From Hotels to Igloos’ Footage shot by Booking.com employees showcases the many destinations where the travel site offers accommodations.

From hotels to igloos, with over 1 million places to stay, Booking.com encourages travelers to book theirs.

page 8

H O S P ITA L IT Y. M U

1. Hotel conversion has taken a hit in their tests on mobile adding new products due to the limited screen space.

2. The non-hotel services are integrated via white label solutions that work fine in a desktop environment, but pose a serious technical challenge for a seamless integration in an in-app environment.

Airbnb´s vertically integrated full-stack platform has an edge in this respect, but its current limited offering outside accommodation can so far not fulfill the promise of a one stop shop. Other players like Tripadvisor or Expedia are better positioned to truly offer a multiservice app covering all travel needs.

ONE STOP SHOP TRAVEL APP? Airbnb recently shared their lofty ambition to become the proverbial “one stop shop travel app”.

Offering Homes, in-destination activities labelled Experiences and restaurants is a good start, but key travel components like flights and car rentals are still missing. While Booking.com has been busy expanding services to cover all traveler needs (flights, train, car rental etc.) for desktop users, their mobile app is so far limited to accommodation only. Two possible reasons might explain this:

COMMISSIONS AND FEES W H I C H I S T H E R I G H T F O R M U L A? To have the full picture of distribution costs, final prices and operating margins, commissions and customer fees have to be added together.

The website for Homeowners Gonitely

provides a good overview in this article (https://www.gonitely.com/how-much-does-airbnb-chargeguests/) on the current landscape of commissions and fees:

Airbnb

Trip Advisor

HomeAway

Booking.com

Host

3>5%

3%

3 > 10 %

15 > 20 %

Guest

5 > 15 %

8 > 16 %

4 > 12 %

0%

Airbnb can lure hotels and hosts with 3% to 5% commission levels thanks to their customer fees ranging between 5% to 15%. Adding it up, their overall revenue margin are probably not far from Booking. com, who applies a 15% to 18% commission and a no fee policy across all properties. From a consumer perspective, in a rate parity scenario between both play-

ers, Booking.com would be consistently cheaper in final price thanks to this policy.

This might have been less of an issue for Airbnb in the past thanks to their unique inventory, but with the increasing overlap of their content, it can pose a serious competitive threat - except if properties provide Booking.com more expensive rates to offset the higher commission.

H O S P ITA L IT Y. M U

page 9

AND THE WINNER IS ...

According to a report on alternative/private accommodations released by Susquehanna International Group in 2017 the 2018 global accommodations market could be as big as $555-billion, private accommodation with $106 billion representing 19% of its total. Who will grab the biggest slice of this market in the coming years ? To pick a winner let´s look to the end consumer. As mentioned at the beginning, Phocuswright report (US consumers only) concluded that Airbnb customers are increasingly driven by

the same factors than hotel bookers: price and location. Booking. com with its simple value proposition around price and choice seems to be better-positioned to beat Airbnb in their home turf than the other way round.

The current leader in hotel bookings can rely on a 6 times higher global traffic volume than Airbnb according to Similarweb. They seem better prepared for a mobile first future with a significant higher mobile share of mobile (although this doesn’t factor in App traffic):

page 10

H O S P ITA L IT Y. M U

Booking.com is still below Airbnb in their home market US, but clearly beats them in the rest of the world (ranked by largest markets for Airbnb).

Google worldwide branded queries also give Booking.com a leading position, although the long-term trend shows Airbnb closing the gap.

Booking.com has another winning card in the sleeve: their 2017 advertisement Budget of $4.1 billion allowed them to outspend all competitors, while keeping industry record Ebitda margins thanks to their advertising efficiency. This spending is likely to keep growing in coming years, based on the historical trend.

Despite Airbnb´s deep pockets and the fact that they recently reached operational profitability, it is difficult to see how they will be able to get anywhere close to these spending levels in near/ mid term future with an IPO standing at the door.

In Airbnb´s 10 years’ history, the company has proven to be a phenomenal

competitor that has profoundly disrupted the global accommodation market. Their ambition to keep reshaping the travel industry in the coming years seems to be limitless.

Nevertheless, in a private accomodation space increasingly commoditized, Airbnb competitive advantages will dilute over time and will face stronger competition. Make no mistake, Airbnb is here to stay and their competitive nature will no doubt allow them to adapt and keep thriving in the coming years, but expecting a change of Kings in the online accommodation space seems an unrealistic scenario.

Booking.com will dominate this industry for many years to come.

H O S P ITA L IT Y. M U

page 11

A RETRO-CHIC TROPICAL RETREAT FOR TRAVELLERS WITH TASTE. Heaven was modelled on Mauritius, according to Mark Twain — and the beaches, beautiful gardens and gently lapping lagoon waters at LUX* Grand Gaube would have you believe this.

In reinventing this fresh-spirited luxury resort and spa, designer Kelly Hoppen MBE has brought an entirely original look and feel to a north corner of multicultural Mauritius, and forward-thinking restaurants, atmospheric bars and the island’s easy, breezy spirit awaits.

LUXRESORTS.COM

page 12

STYLE WITH SUBSTANCE Kelly Hoppen’s design gives soul to every soothing space while LUX* Sleeptight mattresses ensure you return home refreshed. The guest bedrooms are beautiful, enriched with tactile ceramics, hand-woven baskets, glazed ceramics, finest-quality linens, robes and slippers, and spacious en-suite bathrooms.

Residential-quality linens and thoughtful touches create the ambience of an elegant home-from-home, with the sense you’re in a stylish retreat, a world away from every day. Secluded is an understatement when it comes to the private-as-canbe Honeymoon Suites and Villas with exclusive beach access.

FLAVOUR AND FLAIR Travel the world through the exciting cuisines at LUX* Grand Gaube.

Six restaurants and seven bars simmer and fizz with South American, Turkish, French, Creole and an array of Asian flavours. INTI brings ArgentinianPeruvian delicacies and wines to Mauritius for the first time. Pulsing to Latin American music from late afternoon onwards, there’s an inspired DJ-soundtrack at the Ceviche and Pisco Bar, where the namesake specialities are expertly prepared in front of you. Feel transported to the Aegean for seafood, grilled meats, mezze and the finest

Turkish wines at Bodrum Blue. Flit from salads or Asian stir-fries made just for you, to classic French specialities and Creole curries, at the many stations in open-plan Palm Court Restaurant where every seat has a sea view. Toast these unmistakably Mauritian coordinates with an inventive rum cocktail ordered by tugging on the cabana-style rope at the Tree House under the shade of a banyan tree.

Indulge in ribs or crab burgers from the Smoke House, with feet in the soft white sand by the quirky, vintage Citroen H street-food van.

A NEW WORLD OF WELLNESS & FITNESS The spacious next-generation LUX* Me spa tunes visitors into the tropical landscape while bespoke therapies work their magic in thatched African huts and elegant Parisianstyle salons. As well as the signature Shirley Page aromatherapy experiences, innovative therapies from Carita Haute Beauté in Paris have now debuted — their micro-current facials genuinely work miracles. A Kérastase flagship salon offers hair analysis and glamourguaranteeing bespoke treatments next to a pretty Essie nail bar and Murdock’s of London barbershop. The fitness facilities are some of the most advanced in the Indian Ocean. Switched-on

H O S P ITA L IT Y. M U

wellbeing programmes include Kamran Bedi of Mind Body Method; the master practitioner combines neuro-linguistic programming, hypnotherapy, meditation and Pilates. There is tennis, a Padel court, outdoor circuit-training, pitch and putt, a driving range and a professional coach to accompany you to the 18-hole Mont Choisy World Class Golf Course designed

by Peter Matkovich but a short drive away. Going on a fun-packed holiday has never been so good for you.

ART, SOUL AND MORE REASONS TO GO LUX* THAN EVER Original contemporary art abounds — Camille Walala's stand-out pop art is the unmistakeable bold, bright backdrop to Beach Rouge. Look for Gouzo graffitis by street artist, Jace, dotted around the resort. His witty hand-painted illustrated characters have a cult following across Europe, Africa and now the Indian Ocean. There are always plans afoot to wow guests in new ways — and this season sees new Reasons to Go LUX* unleashed. Fresh from the LUX* imaginarium: G&T 100 Club, Bento Box and Veggie Heaven have joined the award-winning line-up of life-enhancers that includes Café LUX*, ICI ice-creams, Phone Home, Message in Bottle and Cinema Paradiso.

page 13

H O S P ITA L IT Y. M U

CURATING THE PERFECT HOTEL EXPERIENCE 5 MINUTES WITH

DALE SIMPSON

“Life at Radisson RED should never be dull and as a brand our inspiration is derived from three pillars, music, art and fashion.”

This week the Carlson Rezidor Hotel Group rebranded to Radisson Hotel Group. Meet one of its most high profile general managers Dale Simpson, who launched the Radisson RED in Cape Town last year, and here he explains the thinking behind the evolving brand and the changing role of the GM. Irishman Dale Simpson who has been in the hospitality industry for 15 years and nine of those with the Carlson Rezidor Hotel Group, rebranded this week to the Radisson Hotel Group. “I was involved in opening the first Hotel Missoni in 2009 before moving to their Radisson Blu brand in 2013 as an Operations Manager,” he says. His landed his first GM role was at the five-star G&V Royal Mile Hotel in Edinburgh, Scotland, and then in 2016 he moved to the group’s head office in Brussels, Belgium, Corporate Director of Food & Drink – and it was there that he supported the opening the world’s first Radisson RED.

page 14

The launch of RED brought to eight the number of hotel brands under the Carlton Rezidor umbrella, with more than 1,400 hotels in operation and under development. Radisson RED has a vision for its guests identified as “united by an appreciation for unique but intelligent design, energetic social spaces, technology that makes their lives easier, and a customisable, personal experience,” says Dale. The success of the new brand in Brussels was followed by launches in Minneapolis, USA, and Campinas, Brazil. Then Dale was offered the opportunity to move from Brussels to Cape Town in January 2017 to open the first Radisson RED in Africa.

A decade ago Dale have probably been called a general manager, but at Radission RED all staff job definitions are wider, and his job title is Curator.

He says: “When you consider what we are really trying to do in our hotels, it is essentially to curate the guest experience, create it thoughtfully, a unique experience that celebrates our location and comes to life through our inspirations.

You know its special when you enter The Radisson RED on the redeveloped V&A Waterfront. There’s no lobby, you arrive in an art gallery, with a huge mural by artist Cameron Platter on one wall, and on the other are Coca Cola crates stacked from floor to ceiling – a reference to the Porky Hefer artwork in the Waterfront. “It’s an energetic landscape and requires attention every day,” says Dale. “It removes

H O S P ITA L IT Y. M U

the traditional silos that exist in hotels which tend to over departmentalise everything by having departments for an overabundance of tasks. At RED, we simplify it, we are all on the journey to create the guest experience, especially the Curator.”

In the world of hospitality even the most traditional brand knows it must adapt but Radission really does offer a unique take on the guest experience.

“It’s an ever-changing landscape, which means we have to keep our own landscapes interesting and enticing,” says Dale. “As hotels we compete on so many levels, now more than ever and with so many accommodation offerings. “Hotels have to be experience orientated, whether that be visually, through our senses, through interactions, through IT or through our team members. They have to appeal and have an attraction that is beyond the bricks and mortar and repeat feel. Delivery and consistency are important but arguable an ever-changing landscape eventually can be defined as being consistent.”

It would be easy to slip into the current fashionable hospitality narrative, saying that Radisson RED is all about appealing to millennials – the generation that was born between the early eighties and the early 2000s.Of course, it does appeal to that generation but Dale refuses to accept any age barrier, it’s the mindset he explains. “A lot is made of millennials and what it means, who they are etcetera. However, it is important for us that we don’t

H O S P ITA L IT Y. M U

page 15

age define, but rather in our world, millennial is simply a mindset and they are wonderful travellers.

“They are experience-focused. We know that they will take 30 per cent of their trips alone, they are content-enthusiasts, image conscious, more health aware and embrace a localised mindset with an attraction to shared spaces or even experiences. Naturally, they live most of their lives via mobile and instant communications.” But this experience-focused guest has other expectations with regard to the effect that their travel has on the places they visit , says Dale.“Like us, they think and act responsibly, therefore, we do not serve buffets – which reduces our food waste dramatically – and we have paperless rooms. In addition, millennials are content seekers, so we ensure that we provide them with lots of creative content.”

Dale is one of the panelists at this year’s Leadership Forum, the three-day conference at The Hotel Show Africa 2018, at a headline session which will examine the changing role of the Hotel General Manager. Dale believes in 2018 there are key priorities: “Be with your guests. Be out front, be visible and most importantly always be approachable. Focus always on the guest experience and avoid creating silos in your business. Too many silos leads to guests being passed around… and in a service industry, this always creates huge frustration.”

Some GMs may laugh at such a suggestion and point to their workload as

one reason they have slipped into back rooms. But Dale believes the benefits ultimately will be reflected in customer loyalty and return visits. “Simply put, in businesses we tend to use profit and loss accounts to measure certain efficiencies within our business,” he says.

“Payroll is usually one. Operationally, we’ll measure against business performance indicators/benchmarks.

“But what we don’t do is consider always how we spend our payroll and time when it comes to GM positions and those akin. For example, spending 50 per cent of your week in meeting rooms away from guests and away from the guest experience isn’t always helpful and creates a cycle whereby we are completely removed from and out of touch with our guests.” And now he has brought his vision of management to Carlson Rezidor Hotel Group’s first Radisson RED in Africa. This huge continent has seen the big hotel brands lining up to invest and grow over the past five years. Africa provides unique

Radisson RED CAPETOWN

page 16

H O S P ITA L IT Y. M U

unique, but it must be remembered: one size does not necessarily fit all. So, adapting to all the different locations and respecting them is absolutely key.

“In fact, you really want to embrace the location and develop with them.

Brands need to be ready to do that and I think at Carlson Rezidor, this has been a critical component of our success.”

So, what would Dale Simpson top three tips for success in the hotel sector for the coming five years?

1.

challenges, but Dale has embraced them completely.

“It’s a wonderful continent, full of diversity, different experiences and naturally with that, lots of opportunities,” he says. “For big brands, it’s a developing market and provides opportunities to find great locations which can be more difficult in the more mature markets.

“The African market is beautiful and

Create environments that inspire from design, feel, delivery, whatever.

People want to photograph it, share it, they are content-enthusiasts

2. Focus on the guest experience, this is not about design, it’s about feel, it’s vibe, it’s sensual

3. Collaborate, don’t try and be a master of all things, work with great partners and talented people

Learn more about The Hotel Show Africa 2017 and The Hospitality Leadership Forum at www.thehotelshowafrica.com

H O S P ITA L IT Y. M U

page 17

CREATIVE AGENCY FOR LUXURY BRANDS

IMPROVE YOUR BRAND ON EUROPEAN, ASIAN & AFRICAN MARKET

BRAND IDENTITY GRAPHIC & WEB DESIGNER DIGITAL MARKETING CROSS MEDIA STRATEGY VIDEO & PHOTOGRAPHY

WWW.MATAORA.COM

page 18

H O S P ITA L IT Y. M U

Smile all the stay.

Welcome to the new LUX* Grand Gaube, a totally reimagined retro-chic tropical retreat in Mauritius.

What’s Next?

MAURITIUS

•

RÉUNION

•

MALDIVES

•

CHINA

•

TURKEY

•

VIETNAM

•

U.A.E

•

I TA LY

page 19

H O S P ITA L IT Y. M U

EVENTS

Nespresso www.nestle-nespresso.com Scott & Co Ltd www.scott.mu

B E R N A R D LO I S E AU F O O D F E S T I VA L Rajeshwar Rugoobur earns his place for the Bocuse d’Or in Italy by winning the competition: Café Gourmand by Nespresso

Belle Mare, Wednesday 28 March – He was ecstatic at the awards ceremony… who wouldn’t be after winning the prestigious Café Gourmand competition by Nespresso. Following his win, Rajeshwar Rugoobur was offered a spot at the famous Bocuse d’Or which will take place later this year in Turin, Italy, in June. The huge smile on the winner’s face, however, made no mention of the very close battle between the four contestants, all commis chefs at Constance hotels’ group as well as the experts in the art of exquisitely sublimating a cup of coffee.

Nespresso, via the competition, has contributed to the Bernard Loiseau Culinary Festival since 2011, one of the most important gastronomic events in the Indian Ocean. The after-meal cup of coffee ritual is now an undeniable aspect of fine cuisine, and knowing how to prepare a caffeinated beverage properly is today considered as an art.

To win over the judges, our competitors had to challenge each other with ingenuity, creativity, know-how and product knowledge. However, without underestimating the remaining criteria: taste, general appearance, presentation and combination of flavours for

each cup presented to the jury.

Participants were fortunate to have access to some very high quality products, which allowed them to deliver quality performances. They worked with products such as: the Espresso Forte collection, which came straight from the forests and mountains of South America. This is how Rajeshwar Rugoobur of Constance Prince Maurice stood out from the crowd. In addition to his participation in the Bocuse d’Or, he will be privileged to have his creation incorporated into the Constance hotel’s menu.

ABOUT NESPRESSO MAURITIUS Nespresso is the global pioneer in premium coffee and is distributed in Mauritius

by Scott & Co Ltd: official representative since 2012. The Nespresso Boutique has been open to the public since May 2013.

Nespresso has several outlets, such as in Bagatelle Mall of Mauritius, Grand-Baie La Croisette, Ruisseau Créole and the headquarters of Scott & Co Ltd in Riche Terre.

Every day, Nespresso boutiques welcome its members as well as Nespresso coffee lovers.

H O S P ITA L IT Y. M U

page 21

T R AV E L

MARK ANTHONY JHONSON N E W LO D G E TO O P E N I N R E M OT E K A O KO L A N D NAMIBIA South African-based safari company Natural Selection has announced it will open the Hoanib Valley Camp in the remote and wild Kaokoland in northwest Namibia in May. The camp is a joint venture between Natural Selection, the local communities and the Giraffe Conservation Foundation.

Located in the Sesfontein Community Conservancy, the camp sits on the banks of the Obias River, just outside the Palmwag Concession and overlooks the ephemeral Hoanib River.

From the camp, guests can track elusive desert-adapted lions, elephants and black rhinos, enjoy cultural experiences and discovering more about the desert-adapted giraffes that are the focus of the Giraffe Conserva-

tion Foundation’s work in Hoanib. Hoanib Valley Camp features six guest tents that are raised on large decks and all have views out to the Hoanib River valley beyond.

Rates at Hoanib Valley Camp start at $580 per person, per night, inclusive of accommodations, meals, daily activities and locally brewed beers and wines from the region.

page 22

H O S P ITA L IT Y. M U

page 23

H O S P ITA L IT Y. M U

CONSERVATION Hoanib Valley Camp is a joint venture with the local community and with the NGO the Giraffe Conservation Foundation (GCF). GCF are the longest running giraffe conservation charity in Africa and are the leaders in cutting edge giraffe research. In Hoanib, their research not only focusses on the desert-adapted giraffe in the area, but also helps to monitor elephant and general game.

Very few people realise the giraffe are endangered and they are often over-shadowed by the larger (sexier!) species such as rhino and elephant.

Through their genetic work, Dr. Fennessy and the GCF have discovered four

distinct species of giraffe across Africa, instead of what was formally thought to be sub-species – crucial information concerning the future of giraffe populations across the continent. Interested in finding out more?

When in camp there are opportunities to meet the researchers and learn about the critical work going on in the area, and it’s also possibly to spend time in the field with the team for a donation of US$ 500.

Natural Selection donates 1.5% of their gross revenue to conservation, and the GCF is one of the partners who receives funds. We’re delighted to have partnered with them, and to be contributing to their research and project work.

page 24

H O S P ITA L IT Y. M U

WILDLIFE The wildlife of the Hoanib Valley is perfectly at home in the arid environment, and learning about their survival techniques is fascinating. Game drives will reveal desert-adapted elephant, as well as stately desert-adapted giraffe, and, if you’re very lucky, desert lion.

Zebra, klipspringer and kudu move freely through the mountains, and you’ll find hardy herds of springbok and oryx, as well as steenbok picking their way across the dustblown landscapes. The region is home to the largest population of free-ranging black rhino, and a day (or even a morning or an afternoon) tracking the magnificent beasts is an absolute must. Bird watchers, keep your eyes peeled for Monteiro’s hornbills or Ruppell’s korhaans in the valleys, and the imperious Verreaux’s eagle in the mountains.

THE LANDSCAPE

The camp sits on the banks of the Obias River, just outside the private 500 square kilometre Palmwag Concession.

Deep in the north-western corner of Namibia, Kaokoland is one of the most remote, wild and marvellously unique areas of the country. It’s a land characterised by rolling dunes, rocky mountains and desert plains all criss-crossed by ancient, dry riverbeds, the roads of the area. Temporary Himba settlements dot the landscape, and scattered herds of desert-adapted elephant and giraffe are a common sight. Hoanib Valley Camp itself is located in the Sesfontein Community Conservancy, our joint partners in the area. The camp sits on the banks of the Obias River, just outside the private 500 square kilometre Palmwag Concession, and overlooks the ephemeral Hoanib River that teems with resident elephant, giraffe, oryx and springbok. Although parts of the land have been designated ‘concession areas’ tourism is still limited, making a visit to this unspoiled corner even more memorable.

H O S P ITA L IT Y. M U

page 25

THE MEGATRENDS OF HOSPITALITY

T E C H N O LO G Y S O LU T I O N S

PHILLIP TAY LO R

T

he world of hotel management has evolved at tremendous pace over recent years, largely driven by technologies. In simple words, a) The Cloud, b) Social Media and c) the Mobile Revolution have single handedly been the enablers and disruptors.

Platforms have made a logical inroad with the creation of sophisticated infrastructures, networks and connections & integrations.

These elements are driving the entire industry to re-invent itself.

page 26

H O S P ITA L IT Y. M U

We have seen the emergence of new distribution patterns and options. The surge of OTAs and the loss of market share from intermediary agents and tour operators, whilst direct reservations become increasingly important and strategized by hotel companies.

Social media also play an increasingly important role in driving sales, whilst hotel reputation management has become a key success component.This has given rise to innovative hotel management structures in this 21st century, and these

have become totally ‘Guest-Centric’.

In other words, it’s all market driven in real time, and guests dictate how quickly these changes are adopted by hotels.

Failing to identify these fundamentals will likely drive hotels out of their markets. The four phases of the hotel management cycle, as we see them at Hospitality Plus are simplified as being - a) Pre-Booking, b) Reservation, c) In House Operations and d) Post Stay. They need managing distinctly.

PRE-BOOKING

BOOKING

IN HOUSE

POST STAY

Reputation Management

Book Engine

CRM Updated

Profile Management

Website deployment

Call Center Solution

Upselling Tools

Reputation Management

Social Media Management

Rate Parity Management

Guest Comments

Loyalty Management

Digital Marketing

Management

So where do we see the hospitality management market going next?

As digital breakthrough speeds up, and we get compelled into implementing complex to manage hospitality solutions, it will become increasingly important to harness people around corporate objectives, corporate culture and the whole digitalization process. No single service will work in isolation, and technologies will continue being ‘people’ driven, demanding more self service solutions. At Hospitality Plus we have gambled on a few predictions to support our strategies. These are, in our independent view;

1. More guest centric solutions and

services to enable growth in peer to peer demand. We have gone from a

B2B, to a B2C to a P2P environment, and hotels must embrace these changes.

2. The surge in artificial inteligence

have linked customer relationship management tools and yield management solutions. This delivers unprecedented marketing data. The shift from Big Data to Precision Data may even re-invent our industry.

3. Content management must evolve

and be updated continuously. Live videos and up to date photos, often guest generated and loaded, will be the trend. Obviously firewalls exist and will be applied.

4. We are already seeing a surge in

“data security – compliance – an-

H O S P ITA L IT Y. M U

page 27

ti-intrusion” protection standards globally. These may impair on how we do business in our hospitality environment.

5. We have moved into a ‘mobile first’

environment and seen the growth of social media influence. These have given rise to other phenomenon in our environment. Hotel reputation management in real time. Reputation impacts severely on rate plans and booking conversions.

Guests do not want to be mixed with, or to be perceived as being part of bad reputation organisations. Another branding headache!

6.

Technologies have also given rise to what we call ‘crowdsourcing – crowd sales’. Again, this is still poorly understood by the industry. Social media and mobile-data communication drives this growth. Its impacts are not properly

measured yet. However hotels are warned.

7. Hospitality ‘Block Chains’ are seeing

the day. Stakeholders are being pulled onto inter-connected supply chains.

8.

Enabled by digital solutions and the cloud, more training and perhaps more business process outsourcing will become the norm.

9.

Change management has become the only ‘constant’ and this will likely drive more staff turnover and burnouts.

10.

The race for “more for less” will grow, complemented with additional pressures from open source financial markets.

In a transparent world we can no longer afford to operate in isolation.

page 28

Systems talk to each other, and we are likely to see the emergence of growing networks with ‘value exchange protocols’. Supply chains will become managed by artificial intelligence and the human role will evolve but remain in control. Mass collaboration with infinite reproducibility will become the norm, and the hotel industry will not be excluded from this disruptive environment.

Who would have thought that the world’s largest taxi company owns no vehicles (Uber)?

Who would have predicted that the world’s most popular media owner creates no content (Facebook) ?

Unreal it may be, but the world’s largest retailer owns no inventory (Alibaba).

Closer to our turf, who would have thought that the world’s largest accommodation provider owns no real

H O S P ITA L IT Y. M U

estate (Airbnb)? The management of hotels will be reinvented. Simplified.

Outsourced in many ways.

Revenue & yield management will be automated with AI. Reservation platforms will manage distribution and many other operational departments will work with third party support.

Hotels will be owned by investment funds and administered by asset managers, who will perhaps engage with multiple specialists to manage their assets. Hotel management structures and control will evolve.

Blockchain-Digital enablers will continue changing our world. They are not disruptive technologies as many may think. They are foundation technologies that will create fresh opportunities for hotels. Make no mistake, the business of hotel management has evolved, but the basic principles of guest satisfaction remain unchanged. Together, lets embrace these opportunities!

H O S P ITA L IT Y. M U

page 29

page 30

H O S P ITA L IT Y. M U

H O S P ITA L IT Y. M U

L A C AV E A V I N S D E

S E A B OX X UNE CAVE UNE PHILOSOPHIE Seaboxx, c’est une cave à grand baie où notre équipe saura vous orienter dans vos choix. Vous aidez à trouver la bonne bouteille quelles que soient vos envies : Pour un apéritif, un dîner ou un cadeau

page 31

page 32

JABOULET CROZES HERMITAGE Ce vin est issu du seul cépage Syrah qui lui confère une couleur rouge soutenue, aux reflets violets intenses. C’est une couleur vive et fraîche.

ORIGINE : Vallée du Rhône, France PRIX : 1150rs ACCORDS METS VINS Apéritif, charcuterie, côte de bœuf, grillade

MERSAULT Situé en plein cœur de la côte de Beaune en Bourgogne, Meursault est l’un des villages phares et parmi les plus réputés de la Bourgogne, on l’évoque comme la capitale des grands blancs ORIGINE : Bourgogne, France PRIX : 2850 Rs ACCORDS METS/VINS Idéal avec les poissons fins, les grands crustacés, les viandes blanches, les volailles en sauce et les fromages relevés.

TAITTINGER Taittinger Brut Réserve est composé de 40% de Chardonnay et 60% de Pinot Noir et Pinot Meunier issus de plus de 35 crus différents et provenant de plu­sieurs vendanges parfaitement conduites à maturité.

ORIGINE : Champagne, France PRIX : 2750 Rs MOMENTS DE CONSOMMATION Taittinger Brut Réserve est le champagne de tous les instants. Vin et symbole festif, il est le partenaire du bonheur et accompagne les beaux moments de la vie.

H O S P ITA L IT Y. M U

H O S P ITA L IT Y. M U

PUECH-HAUT PRESTIGE C’est un vin formidable, bien équilibré d’une élégante beauté. À acheter impérativement pour tous vos bons moments.

ORIGINE : Coteaux du Languedoc, France PRIX : 790 Rs

TEMPÉRATURE DE SERVICE : 08-10 ° ACCORDS METS/VINS apéritif, salade, légumes farcis, légumes grillés, paella...

page 33

SEABOXX

Vins et Champagnes La maison Seaboxx est spécialisée dans la distribution de grands vins de France.

Soucieux de promouvoir des vins de grande qualité, Seaboxx a sélectionné dans plusieurs régions viticoles Françaises, de grands noms représentatifs dont la qualité des vins est reconnue de tous.

Il s’agit de domaines familiaux, propriétaires de leur vignoble et établies dans le terroir depuis plusieurs générations.

Royal Road / Ventura, Grand Baie, Mauritius Téléphone : (+230) 269 18 12 – Email : secretary&seaboxx.mu www.seaboxx.mu Service de livraison à domicile en 24 heures sous conditions

H O S P ITA L IT Y. M U

page 35

FLASH NEWS ITALIAN MICHELIN STAR CHEF, PAOLO CAPPUCCIO AT CHÂTEAU MON DÉSIR FOR 5 EXCEPTIONAL GOURMET DAYS

BY ITEAT ACADEMY.

T

he 5-star hotel Maritim Resort & Spa Mauritius and its fine-dining restaurant Château Mon Désir will had the privilege to welcome one of the top Chefs of Italy, the Michelin star Chef, Paolo Cappuccio, for 5 extraordinary culinary days. This event was organised in collaboration with ITEAT Academy, the original training academy of Italian cuisine in Mauritius.

Born in Napoli in 1977, Executive Chef Paolo Cappuccio has been following his vocation since he was 14 years old, working all over Europe. To keep his finger on the pulse of global cuisine, he completed a number of courses at different schools, one of the most renowned being Lenôtre in Paris where he met the great Chef Joel Robuchon. He has impressive experience having working for high end hotels in Italy such as at the ‘Palace Hotel’ in Milan, the ‘Grand Hotel des Bains’ in Venice, the ‘Hotel Splendido’ in Portofino and many more. He has also worked worldwide in Malta for the

‘Westin Palace Hotel’, in Gstaad Switzerland for the ‘Olden Hotel’, but also in New York in ‘Cipriani’ restaurant. After years spent at the stoves of those Italian and French restaurants and worked Milan for a prestigious banqueting and catering company serving big fashion brands, Paolo Cappuccio, landed in Madonna di Campiglio where he began to design sea food menus. This is where the Michelin Guide decided to reward him with the famous star in 2009 making him the first starred Chef in the history of Madonna di Campiglio.

During his stay at Maritim Resort & Spa Mauritius, this creative and talented Chef prepared a 7-course gastronomic menu for the festival’s dinner which was held from the 9th to the 12th May 2018.

A special Gourmet Brunch was also held on Sunday 13th of May and a professional Masterclass in Cooking Techniques & Food Design for Chefs on Monday 14th.

page 36

Chef, Paolo Cappuccio

H O S P ITA L IT Y. M U

page 37

H O S P ITA L IT Y. M U

LEVELLING THE CLIENT

I A N D I N D OYA L H OT E L I E R S , I T I S T H E R I G H T T I M E TO G E T B A C K TO T H E BASICS During the past years, I have through my humble professional experiences came across different people of the hospitality world. Whether into operations or at senior head office level, with a good exposure to their respective and distinct objectives and goals to achieve. I met more than a hundred of people, be it team members, HODs, GMs, guests, agents, tour operators, to name a few.

I Richard Branson says it very clearly: ‘’Clients do not come first. Employees come first.

If you take care of your employees, they will take care of the clients.’’

feel today, surprisingly concerned about the difficulty in finding new perspectives, to rethink and bring a new dynamic to this very complexed sector. Not to generalize, but we can count a few of the leading hospitality groups which not only have a clear vision of where they are heading to, but are also giving them the means to achieve these results and who finally respond faithfully to their respective brand promise.

Today we all focus on the term ‘’experiences’’ – Name it…

Culinary, Golf, Spa or wellness, family, wedding and honeymoon. Just have a look at most hotels’ websites, and you’ll find them. It is true that we do need to put forward the experiences that our guests will encounter. However, how many are we, to seriously, reply to these two questions: Experiences, for whom? For what? I’ve been giving a thought to this, and here are a few observations which I believe we need to rethink of:

page 38

WE ARE A PEOPLE BUSINESS Hospitality is the spirit to serve. You may have the best rooms, with the best location and the best service.

What will make it best, is the daily contact with people. It is the daily affirmation that each Team Member will repeat in the morning:” I am here to serve and make my guests happy.”

The same affirmation for HODS and Management with a slight change and which go like; “I am here to serve my Team members.” The spirit of service is the essence of efficient leadership. In his book, ‘’The Spirit to serve’’.

J.W Marriott tells us of a story of his dad who enjoyed talking to his em-

H O S P ITA L IT Y. M U

ployees. ‘’When employees know that their problems will be taken seriously, that their ideas and insights matter, they’re more comfortable and confident. In turn, they’re better equipped to deliver their best on the job and to the customer. Everyone wins: The company, the employee, the customer.”

TAKE TIME TO LISTEN You can only take care of your employees by experiencing their day to day and listening to their experience on the field. Many are we today, at management level, to focus on results, figures, SOPS, reports. Staying a major part of our time behind the

H O S P ITA L IT Y. M U

desk filling excel sheets. It is true, that procedures, process and records are essential to the proper running of the business. Yet, we, as hospitality professional should always consider or remember that feedbacks from Team Members or guests are crucial to our survival. Go around the hotel, talk to the guests, and the Team and you’’ll be surprised of all the essential information available and nice stories to tell and share. I always think of this story just after the terrorist attack in Paris. During a management cocktail, I was discussing to one of the guests and she obviously mention the subject. While I was trying as a sales and communication person to push forward the experiences she could enjoy within the resort, she looked at me and just said: ‘’you know what? Luxury for me today, is just waking up, in a calm place, where I don’t have to fear the people who are smiling and serving me and just knowing that I am in a safe place, at least for the next 10 days. This is luxury for me, safety and peace of mind for

page 39

10 days’’. Without this deep conversation with her, I would have continued to push emailings and information comfortably from my office desk or upselling experiences. I would have missed the essential of her holidays: Peace of mind experience.

Today, so much involve into management process, we are many to be in a constant fire fighting mood, especially with the pressure of ‘’instant response’ encouraged by social medias and new technologies or over internal processes and reports. In addition, we are clearly facing a strong mindset change with the new generation of Team Members. Indeed, the Y and Z generations are in a perpetual search of purpose and meaning. They need to understand why they are here. What are their contribution? What change in others’ life are they bringing through their job? We have no choice today than to go back to the essential. Listening and action consequently. It’s all about putting back people into the heart of the business.

page 40

DRIVE EMOTIONS As I think, why I have always loved hospitality, I remember at the age of 9 or 10 to have been in a wonderful 4 Star hotel in the South western part of Mauritius. I knew then, that I was going to be part of the hospitality industry when I grow up. The most important part of this very first experience, as a guest, was that I was profoundly touched by the beauty of the resorts, and mostly by thinking that such beautiful things can be done by men and women. I was curious and always tried to imagine how people could have such a savoir faire to make beautiful things.

Or I would just wonder what I could

THE FORMULA IS RATHER SIMPLE: Happy team members = HAPPY GUESTS Happy guests = GOOD BUSINESS

improve or would have done if I was the ‘’Chief’’. A buffet set up, a bouquet, a nice and properly folded tower, nice smell in the room. However, what I loved the most, was the smile of every staff when they would meet

H O S P ITA L IT Y. M U

me. In those time, I thought to myself that it must be nice to work in a hotel, since everyone smiles, greet each other and even chat with a little boy.

I loved it and felt like a little prince who’s being taken care of.

A few years back, while visiting the Constance Halaveli Hotel and Constance Moofushi Hotel in Maldives, I was again impressed by the emotion driven by its people there. The kind words of welcoming hand-written by the GM or a housekeeping guy telling you on your departure day that ‘’we will miss you sir’’. Simple actions, that need no SOPS or obligations or reports. Just people who are encouraged to be profoundly human and authentic, is what makes the difference. Emotions are not brought only by the experience a guest would live.

But by the emotion brought through the interaction of the guests and the ones who served them or have made the experience happened.

We managers and professional leaders in hospitality, have the obligation to embrace the people culture and drive it to our respective teams. In making our employees happy, confident and happy with themselves and the job, we will bring to them a positive attitude which in return will be felt in everything they do. That same positive attitude is what drives the emotion towards guests. To make it short, it is putting the people in the heart of the business.

H O S P ITA L IT Y. M U

page 41

page 42

H O S P ITA L IT Y. M U

page 43

H O S P ITA L IT Y. M U

RESTAURANT REVIEW

WA PA L A PA M Wapalapam is an authentic place located on the foothills of the beautiful Le Morne Brabant mountain that offers a perfect setting, turning a culinary experience into a memorable occasion, either for a Breakfast, Lunch or Dinner.

page 44

H O S P ITA L IT Y. M U

Former Snowboard World Champion now Restaurateur Rok Flander, who was able to transform an old Bank into a shabby shick looking restaurant.

Using pieces of an old colonial house he managed to transform the wood in to pieces of furniture, bar and other parts of the restaurant, Rok Flander has reached a unique ambiance that perfectly fits in the beautiful environment of the UNESCO protected Le Morne Brabant mountain area. At the same time there is nothing better than eating local Ocean food off the more than 100 years old wooden tables and chairs.

FOOD SERVICE AMBIENCE OPENING HOURS

Monday - Sunday | 7:30am - 23pm

Together with Chef Willibald Reinbacher, founder and Author of “Aquacasia, they was able to create a new culinary concept, which offers an unforgettable mix of authentic and artisanal offerings, which captures the heart and soul of each island’s love of food, entwined with a mastery of spice.

Wapalapam is the perfect place to lose track of time whilst sipping and savouring fine drinks from around the world and an unforgettable island influenced menu which presents aromatic dishes that embrace the raw, heart-felt flavors of the islands around the globe.

With ingredients caught, raised and harvested locally in Mauritius, the menu boasts an abundance of fresh seafood, tropical fruits, vegetables, poultry and meats.

page 45

Inicia continue son évolution avec Label 60 Illustrations non-contractuelles.

H O S P ITA L IT Y. M U

A partir du 1er avril 2018, Inicia Ltée reprend la distribution du poulet Label 60 avec une exigence encore plus forte au niveau des normes de production. Notre engagement est de garantir la saveur distinctive et la qualité qui ont fait la réputation d’excellence du poulet Label 60.

T 674 2034 - www.inicia.mu

Passion partagée

page 46

H O S P ITA L IT Y. M U

24-26 JUNE 2018

GALLAGHER CONVENTION CENTRE, JOHANNESBURG

THE MOST COMPREHENSIVE HOSPITALITY EVENT IN AFRICA The Hotel Show Africa is an important meeting place where latest products and brands can be sourced, visionary thinking and ideas can be aired, opportunities shared and where experts advise how to deal with todays challenges.

JoBs liVE

FREE

• BOOSTING JOBS, SkILLS AND CAREERS

Hospitality lEadErsHip ForUm

Barista aNd miXoloGy traiNiNG

• 90+ ExpERT SpEAkERS • 3 DAy CONfERENCE • 11 SESSIONS • CDp-ACCREDITED

loCal aNd iNtErNatioNal EXHiBitors

CompEtitioNs • THE NEW INTER HOTEL CULINARy CUp • THE AfRICA HOUSEkEEpERS LEAGUE Of CHAmpIONS

Highlighted Speakers

Dorcase Mbele Group sales director, Protea Hotels by Marriot

Annebelle Schreuders Marketing director, Spier Wine Farm

Brett Hoppe General manager, Sun Time Square, Sun International

Guy Stehlik Chief executive officer, BON Hotels

Lindiwe Sangweni-Siddo Divisional director: operations, City Lodge

Lucien Pierce Partner, Phukubje Pierce Masithela Attorneys

Mario Delicio Chairman & founder, Verde Hotels

Register now www.thehotelshowafrica.com Organised by:

Global Partner:

Powered by:

Knowledge Partners:

Media Partners:

Strategic Partners:

Wayne Godwin Vice president, JLL Hotels & Hospitality Group

H O S P ITA L IT Y. M U

page 47

I N T H E K I TC H E N W I T H

NICOLAS VIENNE “Moving to Mauritius was a decision first led by the island’s reputation for fascinating cuisine, but when I discovered the passion and warmth of the people, I knew there could be no better place for me.”

H O S P ITA L IT Y. M U

page 49

A S I A N TO F U R AV I O L I Ve g e t a r i a n b r o t h , G u a n g d o n g b u t t e r t e a

DISCOVER SOME RECIPES FROM...

H O S P ITA L IT Y. M U

page 51

A R O U N D T H E LOT U S

Lotus root Carpaccio, fried lotus and lotus sp’ices cream

page 52

BLACK CONGHUA Honey glazed pork filet mignon, Pollen pork juice, potato twist and rhubarb

H O S P ITA L IT Y. M U

H O S P ITA L IT Y. M U

page 53

S LO W LY C O O K S A G E T U R B OT

Guangzhou Hibiscus & Dry Mandarin Skin

page 54

H O S P ITA L IT Y. M U

B A M B O O L E M O N TA R T Fe n n e l z u c c h i n i c o u l i s a n d b a m b o o s h o o t s

M O R E I N F O R M AT I O N S

H O S P ITA L IT Y. M U

page 55

Four Seasons Tenure Since 2015 First Four Seasons Assignment: Executive Chef, Four Seasons Resort Mauritius at Anahita Employment History Sofitel Guangzhou Sunrich, China; Sofitel So Bangkok, Thailand; Sofitel Shanghai Hyland, China Sofitel Bora Bora, French Polynesia Coral Palms Island Resort, New Caledonia; Fine Catering and Event Company, Florida, USA; Café Moderne, Paris, France; Balthus Restaurant, Beirut, Lebanon; Sur Un arbre perche, Paris, France; Bistro Humbert, Boston, USA

With a career that incorporates more than 14 years professional cooking and kitchen management experience across three continents, it is perhaps no wonder that keen traveller Chef Nicolas Vienne has found his home in the beautiful surroundings of the Indian Ocean, on an island famous for its rich cultural diversity and welcoming nature. His role of Executive Chef at Four Seasons Resort Mauritius at Anahita now extends his experience across a new, fourth continent.

Beginning in his native Paris, Chef Nicolas developed his skills under the guidance of multiple Michelin Star chefs, including Alain Ducasse and Eric Briffard at Four Seasons Hotel George V. His first international opportunity came in 2001 when he accepted the position of executive chef for Bistro Humbert in Boston, USA - a stepping stone towards his global journey. Following Boston, Chef Nicolas held various international positions as executive chef, including locations such as

Birthplace Paris, France Education Bachelor of Culinary Hospitality, Johnson and Wales University. Providence, USA; Technical Culinary Training, Ferrandy School, Paris, France; Culinary and Hospitality Diploma, EHP Mederic, Culinary School, Paris, France Languages Spoken French, English and Spanish

the bustling city of Beirut in Lebanon, the sunshine state of Florida, USA and the paradise South Pacific islands of New Caledonia and Bora Bora. During a return to Paris in 2004, Chef Vienne was awarded a Michelin Star while head chef of Café Moderne.

Joining Sofitel in 2007 while in Bora Bora, Chef Nicolas embraced the company’s expansion into Asia, first taking on the executive chef role in Shanghai, before becoming part of the pre-opening team of Bangkok as culinary designer and then into his most recent role as area executive chef in Guangzhou in January 2013, where he oversaw five of the region’s hotels, leading a combined team of more than 600 chefs and 20 restaurants.

A multiple award-winner, Chef Nicolas is fluent in French, English and Spanish and is the proud author of three published cookery books. Chef Nicolas is married to his wife, Donia, and is the proud father to Meryl.

H O S P ITA L IT Y. M U

page 57

SENSE OF BUSINESS

OLIVIER REY In its 7th Edition, PwC’s team of hotel specialists provide an unbiased overview of how the hotel industry in South Africa, Nigeria, Mauritius, Kenya and Tanzania is expected to develop over the coming years.

It details the key trends observed and discusses the challenges facing the sector as well as considering its future prospects. The Outlook also includes PwC’s view on the hotel industry for two emerging markets.

Olivier Rey, PwC Mauritius Hospitality Industry Group Leader, says: “2016 was a good year for the Mauritian hospitality industry with tourist arrivals on the rise, leading to higher occupancy levels and better room rates in hotels.

The three and four stars segments have been the main beneficiaries of this growth whilst the five stars hotels have returned to growth through their average daily rates”.

Further Hospitality Readings: www.pwc.com/hospitality

page 58

H O S P ITA L IT Y. M U

MAURITIUS HOTEL OUTLOOK 2017-2020 BY PwC

- Arrivals from Europe increased 16.3% in 2016 - The number of tourist arrivals to Mauritius increased by 10.8% in 2016 - The Mauritian market is becoming more competitive owing to the arrival of online platform AirBnB - Hotel room revenue in Mauritius increased by 15.3% in 2016 and benefited from double-digit growth in foreign visitors - Hotel room revenue is projected to grow at 6.2% compounded annually to 2021

Local hotel groups need to challenge themselves to provide a different experience to meet higher expectations – Olivier Rey -

HOTEL ACCOMMODATION The number of tourist arrivals to Mauritius increased by 10.8% in 2016, matching the gain in 2015 and significantly exceeding growth rates over the 2010-14 period.

Mauritius has benefited from an increase in direct flights and government investment in tourism. Mauritius also has a healthy and stable economy, a strong infrastructure and low inflation.

In the World Bank 2016 Ease of Doing Business Report, Mauritius was ranked first in Africa.

We expect an improving global economy to help sustain tourism to Mauritius and project global real GDP to rise at a 2.9% compound annual rate. Consumer price inflation is low in Mauritius at only 1.0% in 2016. Inflation is expected to pick up a bit in the next few years, but it will remain low at 1.6% compounded annually through 2021. Meanwhile, the Mauritian economy will continue to expand, growing at a projected 3.9% compound annual rate, slightly better than the 3.7% increase in 2016.

CONCLUSION The hotel market in each country is affected by both the local and global economy, with some countries being more dependent on foreign visitors than others.

The growth forecast is therefore dependent on how well both the local and global economy performs and grows over the next five years, as well as other factors.

page 59

H O S P ITA L IT Y. M U

LO C A L F O O D

A R E YO U P R E T A M A N G E R ?

They are Hot and Happening in Curepipe !

Have you checked them out yet ?

Les Buckland’s little jewel ot a place made its entry on the ramp on December 2015. Modern, chic and waving the flag of Mauritian Food high! A glimpse of home away from home during lunch time, the cosy ambiance, the vibrant look and the shinning smile of Madame Joelle Buckland herself, will definitely call you back again. This time more hungry than ever!

Are you ready to be part of their great passionate life mission?

Supermama of three daughters and wife to the most prolific athlete for the Mauritian Flag, PrĂŞt Ă Manger is also a place where you are being served as if you are their own. They make a perfect small team where sometimes you will find Monsieur Stephane, personally making sure you are well fed. If not when things get so busy, you will have the chance to witness the well synchronised dance of them helping each other out making sure you are very well taken care of.

Open on Mondays to Saturdays from 10am till 17pm and where on Thursdays from 10am till 15pm. Pret a Manger will gloriously entertain your tastebuds!

Wide range of choices is made avail-

page 60

I highly recommend their Mine Bouillie if you love fine Mauritian Food able from fresh pressed fruit juices to delectable well garnished plates. Fried Noodles, Fried Rice,Magic Bowls, Club Sandwiches , Panini breads.. The list is all yours to adopt. However the talk of the town is their gorgeous pride flaunting its aromas as highly as possible their Mine Bouillie , Boiled noodles with toppings of your choice. My eye balls practically glowed like it was Christmas but in my mouth! Delicious, Freshly made , balanced in terms of flavours and so appealing screaming eat me!

I highly recommend their Mine Bouillie if you love fine Mauritian Food and also what caught my attention the most was their Gato Arouille - Cho Cho! 10 for 40rs! I think it’s pure delicacy. If you are

H O S P ITA L IT Y. M U

on a different lifestyle and prefer to have something light, the freshly made fruit juices and sandwiches would make the happiest of tummies too.

It’s a great place to be honest for a quick lunch and to grab a bite when you are around Curepipe. However because so many people absolutely love that place, you might want to order take outs instead as the place is always full at lunch time and onwards. More than a job, Les Buckland truly make this little place stand out with their generous welcome and personal attentions to details. A place not to miss out next time you are at Curepipe, Arcade Curimjee. I do not like to rate places like such because it won’t be fair to such dedication Madame Joelle and her team pour in everyday to give you quality food.

Passion and dedication can’t be rated only supported! I wave the flag to them!

Bon Appetit at Les Buckland.

page 61

H O S P ITA L IT Y. M U

COOKING TIME

G LU T E N F R E E W I T H A TO U C H OF ADVENTURE

page 62

LET’S TAKE IT FROM THE BEGINNING, SHALL WE? WHAT IS GLUTEN ?

Gluten is a family of proteins found in grains like wheat, rye, spelt and barley.

Of the glutencontaining grains, wheat is by far the most commonly consumed.

When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This gluelike property makes the dough elastic, and gives bread the ability to rise when baked. Most people tolerate gluten just fine. However, it can cause problems for people with certain health conditions in the long run.

This includes celiac disease, an intolerance to gluten categorised as gluten sensitivity, wheat allergy and some other diseases like irritable bowel syndrome.

The adverse reactions to Gluten has become a real condition lately. Digestive discomfort is the most common indication of gluten intolerance. More attention should be paid when you start to see skin problems arising , heavy bloating occurrence, extreme fatigue and diarrhea.

Starting a glutenfree diet may be rather challenging to begin with. In order to get the most out of the health and nutritional benefits of going gluten-free, you should adopt a diet filled with a variety of nat-

H O S P ITA L IT Y. M U

urally gluten-free foods such as fruits, vegetables and lean proteins, as well as gluten-free grains.You should also eat mainly whole, healthy foods, as most whole foods are naturally gluten-free.

Avoid processed food, cereals and grains that contain gluten. Always read the labels to be honest so that it provides you with a clearer guide.

“A small guide to a Gluten Free..”

Fruit, vegetables and legumes can be easily mixed and matched.

Here are a few examples: Green beans, Eggplants,Cabbage,Chickpeas,Courgette,Squash,Mushrooms,Cauliflower, Watercress, Pineapple, ..

Dairy products that you can use are Butter, Cheese except for Blue Cheese ,Cream , Eggs, Milk or Yogurt.

You can eat Cereals, Pasta , Grains and Breads as long as it is mentioned Gluten Free on the packaging. Quinoa, Cassava, Corn, Granola, Millet and Beans are some commonly used. Change has never been easy to adopt. However, so much support is being provided on the matter lately. An appropriate planning plus a positive mindset will help generously. You can still have good time with friends and family eating outside even if you are on a gluten free diet.

H O S P ITA L IT Y. M U

page 63

page 64

H O S P ITA L IT Y. M U

CHICKPEA IN PEANUT BUTTER CURRY SAUCE WITH BOK CHOY Serves 4-6 | Prep 5 mins | Cook 20-25 mins | Calories 645 (per serving)

METHOD

YO U N E E D ?

• 2 tsp of olive oil • 3 garlic cloves, peeled, crushed • 2 small red onions, peeled, diced salt and freshly ground black pepper • 1⁄2 tsp cayenne pepper • 1⁄2 tsp ground coriander • 1 tsp paprika • 4 tbsp peanut butter • 2 tbsp of garam masala powder or curry powder • 2x 400g (14oz) tins of chickpeas, drained • 400g (14oz) tinned chopped tomatoes • 400g (14oz) tinned coconut milk • 1 tsp gluten-free veg stock powder (optional) • 2 large handfuls of small boy choy jumbo peanuts, unsalted • fresh coriander

1. Heat a non stick pan on a medium heat with the olive oil and add the crushed garlic, onions and a pinch of salt and pepper. Cook down for a couple minutes.

2. Add all the spices, peanut butter, chickpeas, salt and pepper. Stir well and fry together for a couple of minutes.

3. Add the tinned tomatoes, coconut milk and the veg stock powder and mix well. Bring to a boil, then reduce to a low heat give it a stir every 5 minutes. Stir in the boy choy and cook for a further 5 minutes 4. Toss a handful of the jumbo peanuts in a non stick pan until lightly roasted. Garnish the curry with some coriander and peanuts on top.

Try it and let us know!

H O S P ITA L IT Y. M U

page 65

INTERVIEW

JULIEN MARIO

BDM NESTLE-NESPRESSO MIDDLE EAST & AFRICA

Tell us about the Nespresso story The Nespresso story started with a simple but revolutionary idea: enable everyone to create the prefect cup of coffee just like a barista. Since then, our relentless quest to produce the highest quality coffee using the most sustainable sourcing methods has redefined the way millions of people enjoy their coffee. With the touch of a button, we’ve brought the world’s best beans into homes, offices, hotels, restaurants and cafés, delivering the ultimate coffee experience to our customers, cup after cup.

How were the early days of Nespresso, and how has it evolved ?

Nespresso was founded in 1986. During the 1970’s, a Nestlé R&D team started developing a project to redefine the art of making espresso. The idea was simple yet revolutionary: to enable everyone, whether in their homes or work places, to make the perfect espresso coffee. In 1986, Nespresso SA is founded with a staff of five employees, four Grand Crus varieties and one machine.

The first Nespresso boutique is opened as a concept store in Paris in 2000.

At the very beginning, we had only four coffees. Today, our original line offers

24 coffees for in-home enjoyment. We offer 15 coffees for out-of-home enjoyment. We also produce several limited edition coffees each year.

The Essenza machine was launched in 2004, introducing the innovative top loading drop-in capsule concept that has influenced all subsequent Nespresso coffee machine designs.

Each year, we are bringing something new and innovative for all the coffee lovers both in our coffee range and in machine range.

Can you share a few figures with us ?

Nespresso now has operations in 69 countries. There are more than 600 Nespresso boutiques in 372 cities in 63 countries around the world. At the end of 2016, Nespresso had more than 12,000 employees around the world, in 2000 we had just 331 employees. And more than 70% of employees in the markets are in direct contact with consumers. Nespresso operates 3 production centres based in Switzerland (Avenches, Orbe and Romont).

page 66

Julien Mario BDM NestlĂŠ- Nespresso Middle East & Africa

H O S P ITA L IT Y. M U

H O S P ITA L IT Y. M U

page 67

What about Nespresso in Mauritius Nespresso is distributed in Mauritius by Scott & Co Ltd since 2012 and the first point of sale, the Nespresso boutique at Bagatelle Mall of Mauritius opened in 2013. Moreover, we have other outlets in Grand Baie La Croisette, Ruisseau Creole, and at the Head Office of Scott & Co. Ltd in Riche Terre. Despite being a small country, Mauritius is a very promising market for the Nespresso brand.

Mauritians are starting to know the value of a good coffee, and this is reflected with our presence in key regions of the island. We also distribute Nespresso in the Hotels and over the years we have been able to partner with restaurants, cafés and hotels so as for them propose a better coffee experience to their customers. The Nespresso Café Gourmand is now present in the menu of many leading hotels and restaurants in Mauritius.

You’ve mentioned Grand Cru earlier. How Nespresso creates this high-quality coffee ?

We’ve involved in every aspect of the coffee value chain, so we can ensure the highest standards from coffee bean to coffee cup. Our range of exceptional blends and pure, singly origin coffees are crafted from the world’s best beans.

They’re specially made to suit all kinds of tastes and to be at home in every environment – from kitchens and cafés to hotels and offices.

Nespresso is also about the innovative coffee machines ?

Right ?

From the capsule to the machine, we combine unique technology with quality, speed and smart design for an effortless, state-of-the-art experience.

Our machines enhance coffee aroma,

page 68

crema and flavour, pairing just the right amount of water and pressure for the perfect coffee every time. We develop new coffee varieties to meet consumer demand, design packaging for unrivalled freshness and constantly seek ways to improve our customers’ experience. Towards the end of 2017, we have launched two new ranges of machines in Mauritius: Essenza Mini and Expert.

How is the price of the Nespresso capsules perceived ?

We are confident that our prices reflect the quality of our beans and the level of service we provide to our customers.

Only a small proportion of the world’s coffee meets our standards in terms of quality and taste. This is why, year after year we return to the same farmers to purchase their beans investing the long-term viability and sustainability of their farms and pay premiums for superior coffee. Nespresso also invests in trained coffee specialists who provide customers advice on coffee selection.

What is caffeine and how many coffee cups can one person consume a day ?

Caffeine is a naturally occurring substance found in around 60 plant spe-

H O S P ITA L IT Y. M U

cies, including coffee beans, tea leaves and cocoa beans. In 2015, a detailed study by the European Food Safety Authority (EFSA) on caffeine safety concluded that moderate caffeine intake of about 400 mg per day does not havea any adverse effect on healthy adults. We believe that moderate consumption is between 3-5 cups per day, depending on the blend. While there is no evidence that more than five cups will negatively impact on a person’s health, everyone should be aware of their own caffeine consumption and define what’s best for them.

Last question.

What else ?

Haha! Well, George Clooney has been our brand ambassador since 2006. Not only has he helped to build a more human, and humorous side to the brand, but he has also strengthened Nespresso’s premium brand image and made it a very aspirational brand. Recently, he visited our AAA coffee farms in Costa Rica to experience and understand the sustainability initiatives of the Nespresso. He might certainly be our most famous Club Member, but like the rest of our brand community, he shares a delight in exceptional coffee.

FOOD REFRIGERATION

FOOD PREPARATION

FOOD COOKING

FAST FOOD & SNACK

Your Turn-key Hotel & Catering Solutions

BAKERY & PASTRY

BAR

FOOD DISTRIBUTION

DISHWASHING

LAUNDRY

TRADING DIVISION - Hotel & Catering Solutions Department Head Office: Royal Road, Bell Village, 11202 | Tel: 203 4400 | Fax: 208 9876 Showroom: Bell Village - Tel: 203 4455 | Emerald Park Commercial Centre, Trianon - Tel: 207 6433 Service Centre - Tel: 207 6400 Email: hotel@reylenferna.com | Website: www.reylenferna.com

page 73

H O S P ITA L IT Y. M U