Hospitality News Middle East - December 2018/January 2019 (Issue 121)

EDITOR'S VIEW

Group editor Nouhad Dammous

It’s important to maintain training, even more so when you are stressed economically

Managing director Joumana Dammous-Salamé Editor Annie Keropian-Dilsizian Publication manager Randa Dammous-Pharaon Publication executive Rita Ghantous Graphic designers Elias Tufunkji Ibrahim Kastoun Features consultant Rana Freifer Features writer Jad Haidar Sub-editor/writer Miriam Dunn Community manager Lisa Jerejian Sales executives Michel Ajjoub, Maha Hasbani, Josette Hikri, Nancy Mouawad advertise@hospitalityservices.com.lb Subscription coordinators Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalityservices.com.lb

Ways to manage expenses in 2019

Circulation coordinator Rita Nohra-Kejijian

Varying levels of uncertainty circulating through the hospitality industry, competition and ever-growing difficulties are pushing operators to find ways of cutting costs. Managing expenses is a difficult job that gets tougher every year.

News news@hospitalityservices.com.lb

Here are some suggestions that could help you manage these expenses:

Production & printing Arab Printing Press

Focus attention on payroll Find new payroll efficiencies.

Photographer Pavlos Nikolaou Photography Published by Hospitality Services sarl Lebanon Borghol Building, Dekwaneh P.O.Box 90 155 Jdeidet el Metn 1202 2020 Tel: +961 1 480081 Fax: +961 1 482876 info@hospitalityservices.com.lb hospitalitynewsmag.com Dubai Tel: +971 56 6661718 All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient.

We welcome views on any subject relevant to the hospitality industry, but request that letters be short and to the point. The editor reserves the right to select and edit letters.

Hospitality News ME is distributed to trade professionals in the catering and lodging industry in the Middle East.

Creative training It’s important to maintain training, even more so when you are stressed economically. Try to maintain and continue training for as long as possible.

It’s always possible to make people more productive, though hiring the right people is also important.

Automate it But be careful about what to automate and what to leave to your human workforce.

Update sustainability measures Save on utilities. The best way to do so is through sustainable technology and analytics.

Explore your data in detail Historical data is a powerful tool for analyzing trends.

Managers need a keen eye to look for what’s new this year.

Uses analytical tools to make incremental changes quickly.

Maximize your online reputation Look for ways of increasing its standing on websites and reduce expenses that don’t contribute to enhancing your reputation.

Be open to new ideas Pay attention to what guests use and what they ask for, and make cuts based on that.

Tracking your expenses daily can really help you save a lot of money and prevent you from going into debt. Most importantly, it makes managing money easier.

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue Dec 2018 - Jan 2019

EDITOR’S VIEW

03

Ways to manage expenses in 2019

NEWS

08 Industry Overview 10 Hotels 16 Food & Beverage 22 Suppliers

HORECA NETWORK

24 26 28

Horeca Jordan celebrates a successful fifth edition Getting ready for Horeca Kuwait Gearing up for Horeca Lebanon

EVENTS

30

SEEN & HEARD

11

Cover courtesy: Le Gray Hotel Beirut

36

Hygiene report

62

Finnish chef Mikko Laukkanen

Beirut Restaurants Festival celebrates the

best flavors in town 31 Whisky Live Beirut toasts to a successful

third edition 32 Salon du Chocolat Beirut thrills chocolate lovers 34 Beirut Cooking Festival features

fantastic cuisine

35

WHERE TO BE SEEN Calendar 2019

HYGIENE REPORT 36 40

Ditching the dirt Survival of the cleanliest

BUSINESS HOTELS 46 Taking the hospitality pulse of the region 48 The future of loyalty 50 Spa and wellness

54

56 58

60

66

FOOD & BEVERAGE The future of the F&B industry in the Middle East Here's to organic growth Generic goods - the new approach

EYE ON Nordic cuisine

MARKET UPDATE When in Damascus

@Hospitality_Mag

HospitalityNewsME

BUSINESS RESTAURANTS 68 Ghost restaurants

70

ARCHITECTURE & DESIGN

Finding a winning design formula for a Lebanese QSR

SOLUTIONS

TRAINING 72 Training is tired. What’s next?

74

HUMAN RESOURCES

PRODUCT ZONE

76

NEW PRODUCTS

70

Antoine Tabet Associates' design for Noura

84

VarioCooking Center® 112L from Rational

89

Master Blender Kevin Balmforth, Chivas Regal

Alternative measures of ROI

On the market

EQUIPMENT 78 Tomorrow’s kitchens cook up a storm F&B 86 A spirited season of products BEVERAGES 88 Bottoms up with whisky ambassadors CHOCOMANIA 94 Sweet and savory Ruby

WE WERE THERE

96

Out and about with Hospitality News ME

Coming issue Feb - Mar 2019 • Special report Franchising • Hotels Boutique hotels • Beverage Lebanese wine • Food Condiments • Equipment Guest amenities

FOR UP-TO-THE-MINUTE DAILY NEWS FROM AROUND THE HOSPITALITY INDUSTRY GO TO

HOSPITALITYNEWSMAG.COM

A PINCH OF EXCELLENCE Served by more than 750 top-rated chefs.

Discover Nespresso on www.buynespresso.com

NEWS

INDUSTRY OVERVIEW

SHUKRI SALFITI, CEO OF BAKER'S CHOICE, HONORED BY KING PHILIPPE OF BELGIUM

TRENDING ON

HOSPITALITYNEWSMAG.COM Google launches Lebanon Street View Special Collection

Google has launched Street View Special Collection in Lebanon, a feature on Google Maps that lets users explore places around the world, such as landmarks and natural wonders, as well as culturally and historically significant sites. More than 1 billion users around the world are now able to view the imagery on Google Maps, which can be accessed at g.co/LebanonHighlights.

Upon an official visit by the Belgian and Luxembourg Trade Mission to Jordan, the Belgian embassy awarded the Order of the Crown from King Philippe of Belgium to Shukri Salfiti, CEO of Baker’s Choice. This was in recognition of his distinguished efforts in generating business between Jordan and Belgium, according to the

embassy statement. “This prestigious decoration is a token of appreciation to foreign nationals by His Majesty King Phillipe of Belgium,” the ambassador said. In 2017, Belgium was Jordan’s first and largest export market in Europe, according to the statement. bakerschoice.com.jo

KUWAIT PLANS TO LAUNCH NEW GENERAL TOURISM AUTHORITY Kuwait is in the process of setting up a General Tourism Authority that will help to boost the industry in the country and enhance its attractiveness among Kuwaitis, across the GCC and throughout the world. The authority will also participate in efforts to increase income from tourism, with detailed research on this subject to be presented as evidence of the role it

is expected to play, said Oussama El Breiki from the Supreme Committee for Tourism at the Ministry of Information. New agreements signed between Kuwait and China have also heightened the need for the launch of the new tourism authority, which will be instrumental in working out the best means of supporting tourists and ensuring their needs are met.

OUTBOUND TOURISM SPENDING FROM THE GULF IS SIX TIMES GLOBAL AVERAGE Outbound tourism from the Gulf Cooperation Council has grown strongly in recent years, with international tourism expenditure surpassing USD 60 billion in 2017, up from USD 40 billion in 2010, revealed ‘The Gulf Cooperation

Council Outbound Travel Market’, a new report from the World Tourism Organization and the European Travel Commission. The report examines the fast-growing outbound market of Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and UAE.

SOUND - BITE

Zurab Pololikashvili, Secretary-General UNWTO

8

“UNWTO’s new vision is about making tourism smarter, more competitive and responsible.

Lebanon stands to benefit from this new approach, especially in light of the surge in high-tech companies the country is experiencing, which could prove an important avenue for further tourism development. I encourage Lebanon to facilitate investment in technologies that have the potential to bring positive disruption and sustainable, inclusive growth to the country’s tourism sector.

To that end, we are establishing a comprehensive development vision for tourism, making it a policy priority and strengthening capacity through meaningful partnerships.”

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Emirates to launch the first integrated ‘biometric path’

Emirates is gearing up to launch the world’s first ‘biometric path’ which will offer customers a smooth and seamless airport journey at the airline’s hub in Dubai International airport. Utilizing a mix of facial and iris recognition, Emirates passengers will soon be able to check for their flight, complete immigration formalities, enter the Emirates Lounge and board their flights, simply by strolling through the airport. The latest biometric equipment is undergoing testing at Emirates Terminal 3, Dubai International Airport.

First commercial hyperloop in ME by 2019

Hyperloop Transportation Technologies TT has announced the appointment of leading design and engineering firm, Dar Al-Handasah (founding member of the Dar Group), to assist in bringing the Abu Dhabi commercial system to reality. Dar Al-Handasah joins the project as design lead and as the latest investor in HyperloopTT. Dar Al-Handasah's team includes Dar Group members: Perkins+Will (architects, USA); T.Y. Lin International (engineers, USA); GPO Group (engineers, Spain); and Currie & Brown (cost management consultants, UK. Meraas stretches its muscles

In partnership with Dubai Holding, Meraas has signed an agreement with D-Marin, operator of the largest chain of marinas in the Eastern Mediterranean, located in six major international destinations. With the completion of Dubai Harbour, Meraas will own and operate the largest marina in the Middle East and North Africa with 1,100 berths, doubling the berths available in the UAE. Cairo’s hospitality scene is on a growing improvement curve

According to EY’s Middle East Hotel Benchmark Survey Report, Cairo’s hospitality market witnessed the best performance in the first nine months of 2018, with occupancy growing by six percent year on year to almost 71 percent. Room yields (RevPAR) grew by 17 percent, and average room rates grew by seven percent to reach USD 103.

Saudi Arabia is building Amaala, the 'Riviera of the Middle East’

Saudi Arabia’s Public Investment Fund (PIF) is funding a new project on its northwestern coast, that will transform it into a new touristic destination. The development will feature hotels, villas, retail space and an academy of the arts, marinas and a yacht club.

For up-to-the-minute news on the stories that matter to you most, read it first on www.hospitalitynewsmag.com

www.valrhona.com Products available at Pierre Azar Trading SAL - PO BOX 306 1227 2030 ZOUK MOSBEH - LEBANON - TEL: +961 9 933 024

© 2018 Valrhona - Insign

This Christmas, make your celebrations unforgettably gourmet thanks to Valrhona’s exclusive collection of gift boxes and ballotins, filled with the finest of chocolates

NEWS

HOTELS

BEIRUT CELEBRATES THREE ADDITIONAL CLEFS D’OR MEMBERS A pinning ceremony to officially induct two new members from Phoenicia Hotel Beirut - Estelle Btaiche (representing the Levant in Cannes 2019) and Edouard Khoury - as well as Four Seasons Hotel Beirut chief concierge, Roxanne DeFersane, to the global Clefs d’Or organization took place on Saturday, October 13, at Améthyste Lounge. The event marked an important milestone and saw the Phoenicia Hotel Beirut achieve the accolade of being the first and only hotel in Lebanon to have three members of staff representing the hotel as accredited Clefs d’Or. Translating as The Golden Keys, the Clefs d’Or is a respected international association of hotel concierges, with approximately 4,000 members working in over 80 countries and 530 destinations, covering every corner of the world. Clefs d’Or members are an elite fraternity, globally connected, committed to professional development and driven to setting new standards for guest service

perfection. Hospitality News ME had the opportunity to speak to Les Clefs d’Or Hellas’ president, Dimitris Liapis, about the organization.

Can you tell us more about the Lebanese delegation attending the annual Congress in Seoul?

In Seoul, Roxanne DeFersane was the first and only member attending a congress from Lebanon. I’m happy to see that already, four out of the six members have registered to attend the 65th Union Internationale des Concierges d’Hôtels (UICH) congress in Cannes 2019. When attending a congress, members are not chosen; full members worldwide can attend, either with their hotel’s support or as individuals paying for themselves.

Lebanon will have a high number of

60 SECONDS WITH NICOLAS VILLEMIN, PREFERRED HOTELS & RESORTS Preferred Hotels & Resorts have recently appointed Nicolas Villemin as regional director for the Middle East and North Africa.

Hospitality News ME had the opportunity to chat with him about the chain’s upcoming development strategy and future openings.

What new projects and developments will you bring to Preferred Hotels?

In my new position as regional director, I will work to expand the brand’s Middle Eastern and North African portfolio in burgeoning markets such as Morocco, Egypt and Saudi Arabia. Earlier this year, the U.N. World Tourism Organisation Barometer reported a 13 percent increase in North African tourist

10

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

arrivals and a five percent rise for the Middle East, and we intend to take advantage of this spike in visitor numbers by providing our loyal guests and ‘I Prefer’ members with a wider selection of independent hotels in these emerging destinations. This year, we have also focused on enhancing the Preferred Residences Collection, a curated global portfolio of luxury villas, apartments and other residential style units, and this will continue to be part of my expansion blueprint. As well as focusing on expansion, I will continue to prioritize our existing hotel members’ needs to ensure that we are delivering strong results for them. preferredhotels.com

delegates in Cannes, and this shows the importance given to learning more about memorable hospitality.

What is the process that eventually leads to an independent chapter?

Independent National Concierge Associations may apply to join Les Clefs d’Or as a National Section and become officially recognized and affiliate sections.

As with individual membership, the concierge association must be made up entirely of currently employed hotel concierges, who meet the requirements of the Les Clefs d’Or International Statutes, and there must be more than 12 members.

The process for application and acceptance as a member section of Les Clefs d’Or is definitely extensive. lesclefsdor.org

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

LE GRAY’S FLAG FLIES HIGH On the occasion of multiple awards garnered, HN talks with Georges Ojeil, GM, Le Gray Beirut to learn more about the reasons behind such recognition

What are your thoughts on Le Gray’s stellar achievements as finalist for the Best Hotel in the Middle East and winner of the ‘Best Hotel Pool in the Middle East’ by Villegiature Awards?

We are not only very proud of these achievements, but also happy because Le Gray, Beirut was the only hotel in Lebanon that has ever been nominated for this award since its establishment 15 years ago. We competed on an international level against the likes of Palazzo Versace, Jumeirah Shanghai, Hotel de Crillon and Le Meurice to name a few. This raises Le Gray, Beirut’s standing to another level, which is very rewarding.

Lebanon’s hospitality industry is an important sector of the country’s economy, so, what are the elements that set Le Gray apart?

There are numerous elements that set Le Gray apart. The hotel, as a brand, offers visitors a unique concept in Lebanon; it is the only 5-star luxury hotel with a contemporary design and a defined penchant to art. It is a benchmark for modern luxury hotels with an understated approach focusing on the guest experience. Our service philosophy relies on recognizing and anticipating the guests’ needs. Our people have a genuine passion for hospitality and service and we keep developing them to respond to the highest standards while maintaining our original and authentic approach. As such, our people are one of the most valuable assets.

On the other hand, our location is another unique attraction that sets us apart. Being our guest, allows you to discover the heart of the capital on foot. It is at walking distance from major business institutions as well as the main entertainment spots in the city.

What added value does the award bring and how will you capitalize on that recognition?

Receiving such a prestigious award constitutes a big responsibility and is a great motivator. Another prize we received this year is the World Spa Award as Lebanon’s Best Hotel Spa 2018 and it's the second consecutive year we receive this accolade.

We were among the five finalists to win the Middle East Hospitality Award 2018 for the Boutique Hotel of the Middle East and we are Trip Advisor’s Travellers’ Choice Award as the number one go-to hotel in Lebanon.

These awards are certainly an added value to the hotel’s reputation, but we do not aim to capitalize on them, rather on what led us to earn them. This is how we can keep our promises. We believe that success is not a destination, it is a journey!

What were some of this year’s significant highlights that the brand achieved?

The hotel prides itself on an excellent business year with considerable financial growth. It is the second best financial year since the hotel's opening in 2009.

Our new conference and events space inaugurated in July 2017 has been a successful addition to the hotel facilities.

These have allowed us to penetrate the luxury MICE market in which we are a main player now. Overall and despite the political unrest locally and in the region, we have exceeded our yearly projections.

What are the plans for the year ahead?

We have refurbished and will be relaunching two Le Gray Signature Suites. We also have a culinary project that was put on hold due to political unrest, which we are hoping to relaunch in the coming year.

On a personal note, what did this win bring you and what will be the challenges for the local hotel industry in general and for Le Gray in specific in the years to come?

Success is not about me as a person, but about the difference I can make to all stakeholders because of my presence.

This accolade is in recognition of the past three-year journey where Le Gray’s team faced and managed many challenges at multiple levels. Still, we delivered as promised the extension of the hotel and inaugurated the newly built facilities. My biggest accomplishment is managing to build a highly-focused and passionate team eager to achieve.

As for the challenges on the local level, I've always believed that winners are not the strongest or the smartest. They key is having a team that can always adapt to the changes in a highly volatile market. In the meantime, we will continue delivering memorable experiences to all our guests. legray.com DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

11

NEWS

HOTELS

60 SECONDS WITH ELIE MILKY, VP, BUSINESS DEVELOPMENT, RADISSON HOTEL GROUP Tell us more about your plans for expansion in Lebanon

With plans to reach 100 hotels and 20,000 rooms in operation across the region by 2020, HN asked Elie Milky, vice president business development for Radisson Hotel Group about the brand’s upcoming development plans and growth strategies.

How are you accommodating market volatility and challenges?

The region poses various challenges that vary from market to market. The growing quota for local nationals, for instance, to be employed in the hospitality industry in places such as Saudi Arabia and, for a while, in Oman, has led to increasing operating costs and has put a strain on operating profit margins. Along with rising energy costs in most markets and high housing allowances in some expat locations like the UAE, the company is now moving into a more efficient operating staffing model to improve operating margins. Clustering of positions and outsourcing of additional outlets are becoming more common, while we continue to develop more efficient hotel assets. The embargo on Qatar has led all hotels to take advantage of visa-free travel to the country, as operators in the country try to source new markets.

Beirut hotels are moving to tap into new markets away from their dependence on the GCC, a source market that has substantially reduced its travel to Lebanon in recent years.

2 - 5 April 2019 3 - 10 pm | Seaside Arena | Beirut

A WORLD OF

EVENTS

Although a relatively small market facing political instability, Lebanon offers unique investment opportunities in establishing new hotel concepts that would cater to various untapped segments. We believe Beirut will continue to be the main market for strategic hotel expansion for Radisson Hotel Group, with locations outside the city remaining secondary for the time being. Branded hotel supply in the country remains limited and the capital currently lacks sufficient hotel supply, specifically in the midscale and lifestyle segments. Our midscale Park Inn by Radisson brand is well suited towards secondary locations within the city, should it be deemed feasible, given the high cost of land. And most importantly, in a bid to re-establish itself as the cultural and lifestyle capital of the Middle East, Beirut offers a strategic opportunity for our lifestyle Radisson RED brand in the heart of the city.

As we also focus on Radisson Collection, what we consider to be our affordable luxury brand, I should also note that our expansion looks at the possibility of either a new-build opportunity or a conversion of an existing hotel, all under international management agreements, as we partner with investors/developers. In summary, if Lebanon is to cater to growing corporate, meetings and events, and leisure demand from Europe and elsewhere as it shifts from its historic dependence on the GCC market, Beirut, it would be fair to note, currently does not have enough branded hotel supply, nor does it have the infrastructure and sufficient facilities to cater to such potential demand growth. The country is, however, expected to benefit from offshore oil exploration, as well as the reconstruction of Syria, in addition to its current offering across the country, and this is where we see the opportunity. radissonhotels.com

IN BRIEF Aleph Hospitality in Africa

Hospitality management company, Aleph Hospitality, founded in 2016 by veteran Bani Haddad, has announced the signing of management agreements for two new hotels in Kenya: the Best Western Plus in the Westlands district of Nairobi and a 3-star hotel in the popular coastal resort of Mombasa. The signings, which coincide with the company’s third birthday, mark a continuation of the firm’s rapid growth, taking its portfolio to six properties overall, spanning Kenya, Ethiopia, Liberia and Senegal. Once open in Spring 2019, the Best Western Plus Nairobi Westlands will feature 100 guest rooms, a dedicated meetings floor and two F&B outlets. The as-yetunbranded Mombasa hotel, which is scheduled to open in spring 2020, will offer 106 guest rooms, along with extensive events space and leisure facilities. Aleph Hospitality has already commenced discussions to secure a suitable brand for the property under franchise agreement. alephhospitality.com ADNH signs for five Dubai properties

Emaar Hospitality Group, Emaar Properties’ wholly-owned hospitality and leisure business subsidiary, signed a documentation with Abu Dhabi National Hotels (ADNH) to divest its entire economic interest in a portfolio of five hotels in Dubai. The transaction closing is expected to occur in late 2018 or early 2019. The properties include the Address Dubai Mall, Address Boulevard, Address Dubai Marina, Vida Downtown and Manzil Downtown, together with about 1,000 hotel rooms. emaar.com

CHALLENGE YOURSELF & SHARE YOUR SKILLS

PARTICIPATE NOW AT ONE OF OUR EXCITING COMPETITIONS

• Network with international experts • Win valuable prizes • Get the chance to train abroad

BENEFIT FROM AN EARLY BIRD DISCOUNT BY REGISTERING NOW AN EVENT BY

12

CONTACT US

Events Department +961 1 480081 ext.114 or events@hospitalityservices.com.lb

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

VISIT OUR WEBSITE FOR REGULAR UPDATES

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

4 QUESTIONS TO RAMI SAYESS, REGIONAL VP & GM, FOUR SEASONS HOTEL BEIRUT

OPINION

throughout the region. One good example is Riyadh, which since its launch, now constitutes 30 percent of our F&B operation there. That is also why we believe that the time has come for us to do the same in Beirut.

What kind of setup will the service have?

To ensure that we offer our customers the best type of service, we will hire a highly skilled chef for the hotel’s newly established catering division, in addition to a catering manager, who will report directly to the head of the F&B department. We will also have a huge on-site storage area to stow away the equipment, as well as an off-site storage area to better handle the logistical side of the operation.

What kind of pricing system will you put in place?

Four Seasons Hotel Beirut is taking its gastronomic creations and hospitality beyond the walls of the hotel with its recently introduced off-site catering packages. HN spoke to Rami Sayess, regional vice president and general manager of the Beirut property to discover more about the new catering services What was behind the decision to launch an external catering service?

For the last two and a half years, the Four Seasons has established itself in the F&B market and our restaurants have become go-to destinations, offering a diverse range of cuisines all year round.

Obviously, the next logical step was to take that experience out of the hotel and bring it into people’s homes and other venues, which will become available in December.

To that end, we made major investments to ensure that the new service is unique and, in turn, offers added value to the brand itself.

We will be able to cater to events ranging from dinner for two to weddings and other large events.

It should be said that this service is not new to Four Seasons, as it is already available in various places

It’s important to note that the type of catering we plan on offering will be distinctive, yet also competitive, in terms of value for services rendered.

We want our clients to feel that they are truly getting more than their money’s worth. Not only that, but we also want interested parties to know that just because it is a Four Season’s catering service, that doesn’t automatically imply it is expensive.

On another subject, what upgrades have you undertaken on the hotel?

We have done some work here at the hotel this year, such as guest room upgrades, where we replaced all TVs with internet protocol (IP) TV units that allow guests access to our services, as well as other relevant information pertaining to their stay. Furthermore, we also changed all the mattresses to a model that offers guests three different types of toppers (soft, medium or hard) that can easily be changed, using a very simple zipper system. The beauty about this mattress, which we have been working on for years specifically for the hotel, is that it requires a minimum amount of maintenance, unlike those of yesteryear. This, in turn, will significantly decrease the amount of work housekeeping is usually in charge of performing. We also replaced all the room-locking mechanisms to proximity cards that open the door when the guest is at a close distance. fourseasons.com/beirut

Rabih Feghali Vice President

Roya

Hotel trends forecast

“I don't have a crystal ball, and we at Roya are not in the business of predicting the future. However, I do happen to be on the frontline of everything related to our industry. Here is what I’m seeing and what I assume will continue to take place through 2019: 1. On a corporate level, we will probably see a couple more mergers, with larger international chains now on a buying spree, looking to acquire solid regional players.

2. More and more hotel owners are rethinking their existing relationships with their operators, and by that, I don’t mean a rebrand. Options such as franchising are now on the table, as owners look to take control of their assets, consolidate and synergize where possible, whilst still benefiting from the brand’s distribution capabilities. We will see a number of multi-hotel owners doing this in the coming year. But this won’t come easily; owners will need to fortify their operational capability, in order to demonstrate their ability to carry the flags. The above also applies to owners of new hotels negotiating the franchise option into their agreements, giving way to a franchise 3-5 from opening.

3. This is where the role of a third party (or white label operator) could come into play. Though the region falls behind others with this practice, there is a clear business opportunity here, but unfortunately, due to high barriers to entry, very few senior industry professionals are able to take the leap, and risk their finances and cushy general manager/corporate jobs to start up their own entrepreneurial ventures running hotels. This is why only a few such independent entities currently exist.

4. F&B operations within most hotels are suffering.

Restaurants are closing left, right and center, with owners kept hanging with unutilized premium real estate. We have significantly reduced the number of outlets in most of our forthcoming hotels.

5. The year 2019 will see more deflaggings, as more of the newer stock matures into the fifth and sixth years of operation (broadly considered the test years, where an owner has the right to deflag should the operator not meet 80 or 90 percent of its budgeted gross operating profit (GOP) and revenue generation index). This is where relationships are more important than ever, with operators working hard to rescue their properties from the forthcoming deflags by working hand in hand with their owners to mitigate further GOP erosion in 2019.” royainternational.com

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

13

NEWS

HOTELS

OPENED JORDAN

QATAR

UAE

W HOTELS DEBUT IN JORDAN WITH W AMMAN W Hotels Worldwide, part of Marriott International, has unveiled W Amman, the brand’s first property in Jordan.

Number of rooms 280 w-hotels.marriott.com

SOUQ AL WAKRA HOTEL QATAR BY TIVOLI LAUNCHED Souq Al Wakra Hotel Qatar by Tivoli has just launched in Al Wakra, south of Doha. Tivoli Hotels & Resorts is part of Minor Hotels.

Number of rooms 101 tivolihotels.com/en/souq-al-wakra-tivoli

CAESARS OPENS TWO DUBAI PROPERTIES Caesars Palace is connected to The Beach, JBR and Caesars Resort includes three pools.

Number of rooms Caesars Palace Bluewaters Dubai - 178, Caesars Resort Bluewaters Dubai - 301 caesarsdubai.ae

HYATT’S ANDAZ HOTELS LAUNCHED IN THE MIDDLE EAST Andaz Capital Gate Abu Dhabi turns the iconic ‘Leaning Tower of Abu Dhabi’ into the first Andaz-branded hotel in the Middle East.

Number of rooms 189 hyatt.com

MAJID AL FUTTAIM INAUGURATES ITS 13TH PROPERTY IN THE REGION Majid Al Futtaim has opened Aloft City Centre Deira, the first hotel in the region to offer movie-themed suites.

Number of rooms 304 majidalfuttaim.com

KUWAIT

MOROCCO

UAE

WORK UNDERWAY ON HILTON GARDEN INN KUWAIT Mabanee Company has appointed Havelock AHI for the interior fit-out of the 400-room Hilton Garden Inn - part of the Phase IV expansion of The Avenues – Kuwait.

Opening Mid-2019 hilton.com/Hilton‎

ST. REGIS TO DEBUT IN MOROCCO IN MID-2020 Marriott International and Eagle Hills have announced the signing of the St. Regis Tamuda Bay, marking the debut of the luxury hospitality brand in Morocco.

Opening Mid-2019 st-regis.marriott.com

TWO NEW BLU FOR RADISSON HOTEL GROUP IN THE UAE Radisson Hospitality has signed two hotels in the UAE: The Radisson Blu Hotel & Resort, Abu Dhabi Corniche, and the Radisson Blu Hotel & Resort, Al Ain, in partnership with Abu Dhabi National Hotels ADNH. Opening January 2019 radissonrewards.com

UAE

MARRIOTT’S EDITION DEBUTS IN THE MIDDLE EAST The first EDITION has opened in the Middle East, in Abu Dhabi with Michelin-star restaurants and a 654sqm ballroom.

Number of rooms 198 marriott.com/Marriott/Hotels

OPENING SOON

14

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

PEOPLE ON THE MOVE

Mövenpick Hotel Apartments Downtown Dubai announced the line-up of hospitality experts managing its Q4 opening. The team of industry professionals will be led by Maria Lamarche, who joined the new property as GM a few months ago. Lamarche is a seasoned hotelier who has worked in management roles for international hotel companies across Europe, the Middle East, Asia and North America for more than three decades.

Promoting the property to a global audience ahead of its opening is director of sales and marketing, Mahmoud Al Zaibak, who during his two decades working in the industry has been involved in seven hotel pre-openings in the Middle East. Food & beverage manager Wael Zarif will draw on his more than 15 years working in F&B roles with hotel groups including Hilton, Steigenberger, Kempinski and Emaar Hospitality Group across the Middle East.

Emaar Hospitality Group has appointed Sharihan Al Mashary as the general manager of Manzil Downtown. Al Mashary has an in-depth understanding of the hospitality and tourism sector, most notably in strategic business development.

Four Seasons Hotel Beirut has welcomed Christopher Jordan as the new director of F&B. Jordan brings an extensive wealth of knowledge and global experience, having worked for Four Seasons Hotels and Resorts for the past 10 years.

Phoenicia Hotel Beirut has announced the appointment of its new general manager, Manrique Rodriguez. Rodriguez graduated from the Glion Institute of Higher Education and went on to build a more than three-decade career within IHG.

Rotana Hotels & Resorts has appointed Tom Stevens as area general manager for Saudi Arabia, Lebanon, Tanzania, and Democratic Republic of Congo, where he will be responsible for steering and overseeing the company’s strategic agenda.

Wael Maatouk is the new general manager of the Habtoor Palace, LXR Hotels & Resorts in Al Habtoor City. A results-driven professional, Maatouk brings with him over 20 years of experience acquired across the restaurant and luxury hotel industry.

Saudi-based Burj Rafal Hotel Kempinski has promoted Saeed Al-Aseeri to hotel manager from executive assistant manager, a role he held since mid-2017.

Al-Aseeri will be drawing on a career of 21 years in the hotel industry, in which he held various senior positions, such as executive assistant manager at Al Faisaliah Hotel and director of sales and marketing at InterContinental Riyadh.

Al Habtoor Group has appointed Rahim Abu Omar as the new chief operating officer – hospitality division. With four decades of experience, Abu Omar rejoins the Group's executive team to steer a solid portfolio of 14 luxury hotels.

AccorHotels has appointed Sami Nasser and Marc Descrozaille as COO, Middle East & Africa. Both will be based out of the Dubai regional office and will report directly to Mark Willis who was recently appointed as the CEO of AccorHotels Middle East and Africa. Nasser joins from his recent role as COO, Luxury Brands, Middle East for AccorHotels, while Descrozaille moves to AccorHotels from Movenpick Hotels & Resorts where he served as president for the Middle East and Africa.

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

15

NEWS

FOOD & BEVERAGE

ATICO FAKHRELDIN GROUP PROJECTS A Jordanian holding company operating in multi-service hospitality management, ATICO Fakhreldin Group was established in 1991. Since inception, it has expanded its reach and core business to encompass over 10 leading restaurants, cafés and pubs offering international cuisines, a catering service and an events management company in Jordan. HN talked to the company’s vice chairman and CEO, Essam Fakhriddin, to find out more about its latest innovations and others in progress. ATICO Fakhreldin Group seized the opportunity to buy Italian restaurant brand ‘La Cucina’, designed by Claude Missir, partly due to its superb location in affluent Abdoun, Amman, in 2016. Prior to the acquisition, the villa was a highly sought-out destination for West Ammanites. The group plans to fully renovate the property as part of its project and introduce an international, all-day dining concept, aimed at attracting families, business people, expatriates and diplomatic

dignitaries who reside or work in this vibrant part of the capital. Upon completion, which is slated for the summer of 2019, the restaurant will have an indoor seating capacity of 125 and outdoor area that can accommodate 175 customers. In a separate project, the group is renovating a restaurant in Abu Dhabi that will be called Diwan Fakhreldin. Scheduled to open in February 2019, the restaurant is being developed as a subsidiary for Fakhreldin Restaurant at The Royal Meridien. Aside from its strategic location in the city’s commercial district, which is considered to be a long-standing landmark, the restaurant will offer its guests

a new eating-out concept, in line with Diwan Fakhreldin in Amman. The group’s third project, which should open this month, is located in one of Berlin’s quiet, affluent residential areas. Named SIMSIM, the restaurant is a homegrown Levantine eatery, serving authentic, traditional dishes and others with a twist, in a contemporary setting. SIMSIM takes its inspiration from the Fakhreldin Restaurant concept by highlighting the region’s rich cuisine, while using the freshest ingredients available. It will offer seating for 70 customers indoors and a further 100 outdoors. atico-jo.com

PARIS, THE LEBANESE WAY Chef Karim Haïdar, caterer, food consultant, author and TV personality, is also credited with being the founder and president of the Academy of Arab Cuisine in Paris, aimed at promoting Arab cuisine across the world.

Together with his partner, Selloua Bouaziz, Haidar opened a café-bar restaurant at the end of last year called Askini. Having quickly become known as an authentic Parisian bistro offering MediterraneanMiddle Eastern food, the establishment also serves mezzé and tapas. Explaining the rationale behind the concept, Haidar said, “The setup is somewhat unusual, as we placed the drinks selection in the center and adapted our food to an informal dining arrangement, with an open kitchen serving guests, starting from 9am.” He added that

CENTRAL STATION SCORES AN INDUSTRY FIRST Best Bars was held at the Roundhouse in London, UK, providing this year’s annual ranking of bars as voted for by more than 500 cocktail experts from across the globe. It was a big evening for Lebanon and an even bigger one for Beirut’s Central Station boutique bar, run by co-partner and head bartending wizard, Jad Ballout. Commenting in a phone interview from London, Ballout, said, “I was taken aback by being ranked the 27th best bar on the planet and it is an honor to represent Beirut on the global cocktail map. Being the Best Bar of Middle East and Africa 2018 also draws people's attention to this developing market; it is truly a great achievement for

16

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

our region. Our latest menu "Timeline", received huge applause from the market.

It focuses especially on Lebanese history and heritage, with a large focus on local flavors and ingredients, which showcases a new gateway to our culture. Explaining, Ballout said, "We are on par with the global cocktail evolution in terms of creativity and concept development.

Seasoned cocktail lovers around the world are looking for originality and authenticity and we did just that. The best bars are no longer restricted to existing genres such as tiki or speakeasy. We are a modern Middle Eastern cocktail bar and we are super proud of it." facebook.com/Centralstationbeirut

the layout of the outlet lends itself to an atmosphere of conviviality in what is already a highly popular neighborhood, located in Paris’s 10th district. “With very suitable prices, our establishment is open to one and all,” Haïdar added. “However, at the other end of the spectrum, a full dining experience is provided, coupled with a great selection of original cocktails and an extensive wine assortment.” The chef also said that in 2019, he planned to publish a book dedicated to the many ways that kibbeh can be prepared.

“I have been meaning to do this for quite some time, in terms of what is near and dear to my heart, and to express my affinity with this kind of dish,” he commented. askiniparis.com

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

FAQRA CATERING APPOINTS NEW GM In its bid to constantly deliver the best in class culinary services, Faqra Catering has promoted Alfred Najm to the role of general manager with the company.

Najm has 16 years of experience in the F&B sector and has also overseen the kitchen part of the business, which has allowed him to broaden the scope of his responsibilities. Having moved from hotels into catering, Najm began his career working with InterContinental Hotels Group (IHG) and ran Le Vendome Beirut’s Au Premier restaurant, followed by

ZAATAR W ZEIT BEYOND BORDERS

Mahmoud Sobh, general manager, Zaatar w Zeit said, “Since 1999, Zaatar w Zeit has been the go-to, iconic urban eatery for consumers of all ages, sustainably growing from a bakery into a leading fast-casual regional franchise. Currently available in Lebanon, Kuwait, Jordan, the UAE, Saudi Arabia and Qatar, its expansion plans have now got underway in Canada.”

He added that Zaatar w Zeit’s success has been largely due to the diversified categories of offerings, all of which are

Sydney’s at Le Vendome Beirut. In 2009, he moved to its sister hotel, Phoenicia Hotel Beirut, as assistant F&B manager.

Najm spent two and a half years with the Phoenicia, in which he notched up several achievements, including reducing the hotel’s operational costs, increasing guest satisfaction scores and driving more traffic to the existing outlets. In 2012, he decided to take a different direction and joined Faqra Catering as the head of operation, until his latest promotion this year. faqracatering.com

ESCOBAR VENTURES ON

fresh and wholesome. “Although we started with the mankousheh, we have evolved to include much more, such as wraps, skillets, teasers, salads and desserts.” Sobh added that despite the brand’s evolution, they still celebrate the mankousheh once a year, on November 2, a day now marked as ‘World Mankousheh Day’, on which they distribute free zaatar mankoushes to local businesses, neighborhoods and charities. zaatarwzeit.net

PATCHI’S NEWEST CONCEPT STORE

Vera Hassan, head of marketing, Patchi, told HN that Patchi’s decision to open its first retail concept outlet in the new ABC Mall Verdun forms a key part of a broader plan to expand its service offerings. The shift in direction is based on the company’s new positioning and future strategic axis, which will significantly contribute to the development and growth of the business.

It is also a perfect interpretation of both the brand’s mission and vision. The store’s design is modern and takes in chic, high-

Marc Chehade, the mastermind behind Managing and Engineering F&B Concepts (MEC) who believes that selecting the right locations for his concepts is pertinent to success, has chosen a new location for Escobar - a Tex-Mex cocktail bar and restaurant that seats 150 people indoors and 200 people outdoors, in the terrace - in Resto St. Nicolas, Achrafieh. Within a few years of operations, Escobar has grown to become a multi-outlet bar-restaurant, not only in Lebanon, but stretching well beyond end finishes, as well as a progressive the country’s borders to Larnaca, while future merchandising system. The introduction plans include venturing to other locations. of both a new counter for unwrapped chocolates and seating area is set to enhance According to Chehade, “We have received the brand experience and evolve Patchi from offers to open in Dubai, but these are still under negotiation. Our concept can be a chocolate gift destination to a lifestyle brand that will become known as ‘Your finest adapted for the Gulf region, as our food plays a major role in the success of the Escobar Chocolate Host!’ The entire setup presents concept. Alcoholic drinks can be replaced a futuristic retail model, designed to set the with non-alcoholic cocktails or smoothies in trend in the chocolate industry regionally countries where alcohol is not allowed.” and globally for the years to come. mec-concepts.com epatchi.com DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

17

NEWS

FOOD & BEVERAGE

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

CHEFS EAST MEETS WEST

Photo Credit: Stéphane de Bourgies

Za’atar is a new Lebanese restaurant in Lisbon, signed by Lebanese Chef Joe Barza in a partnership with Michelin Star Chef José Avillez’s Group. HN finds out more about Portugal’s latest gastronomic sensation from Chef Avillez What sets Za’atar apart from the Lebanese-based restaurants in Lisbon?

I’m very interested in different world cuisines and I feel the offer of ethnic cuisines in Lisbon could be more expressive, just like in other European cities. Instead of walking that road alone, I chose to invite chefs of different nationalities that are knowledgeable and experienced about their countries' gastronomies to establish partnerships with us. I believe this way we can guarantee higher-quality projects.

Za’atar reflects Lebanese culture, but also Chef Joe Barza’s personality - it’s a joyful, authentic and very inviting place. Za’atar offers traditional Lebanese cuisine with a twist in an experience that involves the five senses. The menu can be described as a symphony of Lebanese flavors and aromas.

WORLDCHEFS IN INDIA Two Lebanese chefs recently took part in the 2018 edition of the World Heritage Cuisine Summit and Food Festival, which was held in Amritsar, India. The chefs are both trainers at hotel management schools that won Gold at HORECA 2018; Chef Sleiman Khawand with Ecole Hoteliere Dekwaneh and Chef Georges Debs with Ecole Hoteliere Tripoli. The two chefs represented Lebanon in the Lebanese categories at the festival, which formed part of WACS (WorldChefs) events, and took place from October 12 to 14, 2018, gathering together chefs from various countries. heritagesummit2018.com

18

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

What are the similarities between Lebanese and Portuguese cuisine?

Interestingly, there are plenty of similarities between the Portuguese and Lebanese in the way we carry ourselves and the role family plays in society. We’re generous peoples; we love socializing and welcoming guests with open arms and a plentiful table. Lebanese cuisine can easily win over the Portuguese, because it’s healthy, varied, Mediterranean and ‘sharing’ is its subjacent idea.

What is the feedback you've received?

We’ve been praised by Lebanese clients who are in Lisbon and are thrilled with Za’atar because it takes them back to Lebanon and makes them feel at home. There’s no better compliment. And those who weren’t familiar with Lebanese cuisine have been telling us they’ve surrendered to the flavors, the concept of sharing and the freshness of this cuisine. We’re very pleased.

What are your plans for the future?

I’m always thinking about new projects. New ideas generate energy and drive me to go beyond the usual boundaries of possibility.

We are working on new openings in Lisbon, Cascais and Dubai, so stay tuned. zaatar.pt

FRENCH PASTRY CHEF REIGNS SUPREME Christelle Brua, French pastry chef at the three-Michelin-star Pré Catelan restaurant in Paris, became the first woman to win the Valrhona Best Pastry Chef in the World award, hosted by the prestigious restaurant association, Les Grandes Tables du Monde, at their 64th conference in Marrakech, Morocco. HN asked her for her reaction to what represents a great personal accolade and major milestone for female pastry chefs around the globe.

How do you feel about being the first woman to receive this award?

This award is a source of great joy and pride, which I would like to share with Chef Frédéric Anton and the Pré Catelan team.

I am very pleased to have received this distinction, irrespective of my gender, which was never really something I thought about much. However, if it helps to provide other female chefs around the world with greater visibility and boost their confidence, then I view it as very positive!

What helped you emerge as the top contender?

Answering that question is complicated. I cannot speak for those who voted for me, but I think above all, it’s a journey that would have been impossible without the work of the team at the restaurant, Le Pré Catelan. I think the dessert called ‘La Pomme’, which has become the restaurant’s signature dish, was another decisive factor and may have had a major impact on the competition’s jury members.

What are your plans for the future?

I work continuously on creating new desserts for Le Pré Catelan with Chef Frédéric Anton.

We are always looking for new emotions to reveal to our customers. Longer term, I see myself working on more personal projects. leprecatelan.com

NEWS

FOOD & BEVERAGE

NEW OPENINGS KUWAIT

BEBABEL

FOL O’YASMINE

MELTING POINT

Opened November 4 Owner Afkar Holding Covers 350 Average price/person USD 30 - 35 Typical dishes Cold & Hot Talatas ( Lebanese Mezze), Saletties (Hot Salads), Platters & Barbecues, Desserts Address Kuwait Grand Avenue, The Avenues

Opened July 7 Owner Kout Food Group, Kuwait Consultant chef Adlah Alsharhan Executive chef Hussein AlSayed Covers 75 Average price/person USD 20 Typical dishes Watermelon Tabouleh, Zaatar & Zaatar, Waffle Knefeh Address Al Kout Mall – Fhaheel instagram.com/foloyasminekw

Owner Kout Food Group, Kuwait Consultant Chef Adlah Alsharhan Executive Chef Hussein AlSayed Covers 36 Average price/person USD 13 Typical dishes Welsh Rarebit, Coronation Chicken, BBQ Street, The Chocolate Yard Address Kipco Tower, Kuwait City instagram.com/meltingpoint.kw

ELECTRIC BING SUTT

PATCHI

ROSSINI OSTERIA E CAFFÈ

Opened Oct 1 Owner(s) Jad Ballout, Lynn Lin, Andre Gerges Total investment USD 210,000 Covers 60 seated & standing Average price/person USD 25 - 35 Chef consultant Jason Liu (Taiwan), Lynn Lin Typical dishes Peking Style Pak Soy Sautee, Island Satay Chicken Bomb Address Next To St. Nicolas Stairs, Gouraud Street, Gemmayze, Beirut

Opened June 11 Owner Patchi Sal. Covers 50 Average price/person USD 16 Typical dishes Cabosse Signature, Les Granités Chocolats, The Hot Chocolate Selection, Mocktails & Teas Address ABC Verdun Mall, Level 3, Beirut epatchi.com

Opened October 31 Owner Phoenicia Hotel Beirut Executive chef Mauro Giordano Executive pastry chef Laurent Allereau Covers 144 (indoors & outdoors) Average price/person USD 35 Typical dishes Zuppa, Antipasti, Proscutteria Rossini, Pizze, Pasta e Risotto, Dolci Address Phoenicia Hotel Beirut phoeniciabeirut.com

LEBANON

ZIMI Opened Sep 25 Owner(s) Ali Daoud, Rami Demirdjian, Barbara Massaad, Anis Nsouli, Abdallah Nsouli Creative chef and partner Barbara Massaad Covers 40 - 45 Average price/person USD 25 Typical dishes Kouzbara w Toum, Spinach & Feta Pide, Artichoke Truffle, Zesty Panna Address The Alleyway, Gemmayzeh, Beirut zimi-eatery.com

20

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

UAE

EVE PENTHOUSE & LOUNGE, HYATT REGENCY DUBAI CREEK HEIGHTS Opened September 13 Owner Wasl Hospitality Director of food & beverage and culinary operations Jose Rocha Covers 169 Average price/person USD 38-40 Typical dishes Warm Salmon Ceviche, Bibimbap Bowl, Empanadas Sanjuanino, Charcoal Vada Pao, Spicy Kakiage Crab Roll, Vegan Tofu Bowl Address 34th floor of Hyatt Regency Dubai eveloungedubai.com

HABAK DUBAI

LE FRENCHY

Opened March 2018 Owner Paul Hage Total investment USD 400,000 Chef/owner Paul Hage Covers 50 Average price/person USD 35 Typical dishes Lebanese Mezze, cold and hot, main course, BBQ and desserts Address Jumeirah, Wasl Road, Dar Wasl Mall, Dubai habakuae.com

Opened September 5 Owner Kevin Sachy Executive chef Taoufik Elofir Covers 150 Average price/person USD 60 Typical dishes Côte de Boeuf, Escargot , Foie Gras Poêlée , Moules Marinière, Salade Niçoise Address Hotel Byblos Marina 1st floor, Dubai lefrenchydubai.com

„ I ONLY ACCEPT

MAXIMUM PERFORMANCE !

My focus is on the guest. I do everything for that, and I expect maximum performance from my equipment. The MKN FlexiCombi won‘t let me down. Its performance inspires me every time anew. And so I inspire my guests.

MKN FlexiCombi Performance redefined.

#mychoice |

WWW.MKN.COM

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

21

NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

VRESSO LAUNCHES ITS NEW FACILITY AND CELEBRATES PARTNERSHIP

IN BRIEF Swedish company reinventing hotel bed mattresses

Food service and laundry equipment supplier VRESSO hosted a gathering to inaugurate its new Facility and Advanced Centre in Lebanon with the Syndicate of Owners of Restaurants, Cafes, Nightclubs and Pastries, represented by President Tony Ramy and Vice President Khaled Nazha. The syndicate members were able to view the new facility and discover the

concepts and product solutions made available to them through the use of the advanced center. “Vresso is one of our principle sponsors who always supports the syndicate in developing its activity in the restaurant sector. The live cooking area, for instance, is where an investor can conduct a trial on the machines,” said Ramy. vresso.com

BANO GROUP SIGNS JOINT-VENTURE AGREEMENT WITH PURATOS GROUP Titled Bano-Puratos, the joint venture (JV) will allow Bano to increase its presence and market penetration in the Middle East. “The joint venture between Bano Group and Puratos will combine Puratos’s world-leading expertise in innovation and research and development, with Bano’s in-depth knowledge of distribution and logistics,” commented Mohamad Hashwi, CEO of Bano Group. This deal sees the coming together of two businesses that share common values, including passion for innovation in bakery, patisserie and chocolate, with a commitment to quality and customer-first approach. Philippe Ghyoot, Puratos’s regional director for the

HOBART RACK-TYPE DISHWASHER WINS GOLD AWARD Offenburg – HOBART, the world market leader for commercial warewashing technology, is the winner of the ‘Catering Star’ gold award.

The conveyor dishwasher, with its PREMAX and PROFI models, boasts more efficiency, improved economy, easier handling and optimized drying results. That means less staff, reduced operating costs and a long-service life. hobart-export.com

22

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Middle East & Africa said, “The joint venture with Bano Group, Puratos’s exclusive distributor since 1995, is an important milestone in our geographic expansion, as it stands for the first strategic direct presence of Puratos in this part of the world.” Over the last 23 years, Bano Group has grown to become one of the leading distributors of ingredients and equipment for bakeries, patisseries and chocolatiers in the Middle East and has expanded its presence in Kuwait, the UAE, Saudi Arabia and Bahrain, with its employees now numbering over 200. banotrading.com puratos.com

YouBed is the first bed in the world that provides adjustable firmness to the bed mattress, while still retaining its comfort features. The firmness of the mattress is easily adjusted by using a hand control. The user can also finetune different comfort zones of the bed (shoulders and hips) to achieve a perfect personalization. Hotels around the globe have already started experimenting with this innovation; Mövenpick Hotels & Resorts have, for example, installed YouBed in all of their European hotels. Business Sweden (The Swedish Trade & Invest Council) have identified YouBed as a prioritized trade interest and will support the company in finding the most suitable hotel brand to introduce the innovation in the hotel industry around the globe. youbed.com Diageo sells 19 portfolio brands to Sazerac

Diageo agreed to the sale of 19 brands in a deal with Sazerac for an aggregate consideration of USD 550 million.

The net proceeds of approximately USD 435 million, after tax and transaction costs, will be returned to shareholders through a share repurchase following completion, which will be incremental to the previously announced program of up to USD 2.6 billion. The transaction, which is subject to regulatory approval, is expected to complete early in 2019.

The brands included in the transaction are: Seagram’s VO; Seagram’s 83; Seagram’s Five Star; Myers’s; Parrot Bay; Romana Sambuca; Popov; Yukon Jack; Goldschlager; Stirrings; The Club; Scoresby; Black Haus; Peligroso; Relska; Grind; Piehole; Booth’s; and John Begg. diageo.com

ADVERTORIAL

UNIDO’S YAD TABLEWARE COLLECTION TAKES GREAT STRIDES One year ago, following several local and international collaborations, a contemporary Lebanese crafts collection, titled YAD, was launched. Nada Barakat, UNIDO’s national project coordinator, talked HN through the initiative’s journey over the past 12 months Funded by the Austrian Federal Ministry for Europe, Integration and Foreign Affairs, this UNIDO project falls within the framework of ‘Supporting Host Communities in Lebanon Affected by the High Influx of Syrian Refugees’. The entire collection was designed and implemented in partnership with the Ministry of Industry in Lebanon.

This collaboration saw the artisans and various local producers modernizing their production methods to finally introduce contemporary art pieces to the existing lines. The collection features handmade products, such as soap, tableware and home decoration items that include the art of tulle-bi-telli, or metal thread embroidery, otherwise known as ‘Tark el Fouda’ in Arabic.

The pieces combine elegance and originality with hundreds of years of tradition and culture.

“It has been a busy, but satisfying year for the team involved in bringing the YAD collection to fruition,” Barakat explained.

“When the tableware range was being promoted, we were in the prototyping phase,” she told HN. “This year, we moved into mass production. From a reseller’s point of view, if you are interested in carrying the brand in your store, you now have the ability to pre-order, which wasn’t possible in the past.”

She told HN that the cost is about USD 100 for a nine-piece set, comprising a knife, fork and spoon, which works out at about USD 10 per item. “Considering the history of this product, the price is incredibly competitive.

This is intentional, as we initially wanted to see the sets in individual homes as well as food outlets,” Barakat explained.

She acknowledged that the team encountered some challenges in the production and promotion of their ceramic tableware, due to manufacturing difficulties, which meant the products

had to be imported from abroad. “As a result, interested parties, be they stores or restaurants, were discouraged from buying into our proposition,” she explained. “This is mainly due to the fact that we cannot promote products as made in Jezzine when they are originally designed here, but manufactured abroad.

Faced with this situation, we participated in Beirut Cooking Festival to get a feel about whether we should make other considerations, in terms of where we should be manufacturing the range.”

The ownership of the entire range belongs to the Municipality of Jezzine and products are to be showcased at the municipality’s tourism office. “We are also, with help from Hospitality Services, holding individual meetings with restaurant owners, hotels, boutique shops and other interested parties to figure out how to make our lines available to interested parties throughout the entire country,” Barakat told HN. “The thinking is that the collection will be available in Jezzine and with the backing and support of parties concerned with the initiative, we expect to roll out the entire line in the maximum number of outlets, as soon as possible.”

Turning to another challenge the team faced, Barakat noted that although many locally established stores had expressed their willingness to resell the brand, at present, their cut is much more than what the producers can afford, which is somewhat excessive. She added that the Ministry of Industry and UNIDO are now positioning the brand as part of Lebanon’s cultural and historical heritage, with plans that included possibly showcasing and selling it in the Lebanese National Museum of Beirut and Tyre. “Thus far, we have gotten tremendous feedback, which we are trying to capitalize on to the best of our abilities,” she told HN. unido.org

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

23

HORECA NETWORK

JORDAN REVIEW

HORECA JORDAN CELEBRATES A SUCCESSFUL FIFTH EDITION Ending on a high note, HORECA JORDAN closed its doors on October 11 after three successful days at Zara Expo in Amman More than 10,000 trade professionals visited the show to discover products and services from over 100 exhibitors, alongside the latest industry trends. As the country’s only hospitality and foodservice trade event, HORECA JORDAN shone a bright light on the rising stars of the sector by organizing a number of competitions: the Hospitality Salon Culinaire; the Al Ameed Coffee Barista Competition; the Art of Service Competition; and the Bed Making Competition. Significantly, 40 percent of the gold medal winners at this year’s Hospitality Salon Culinaire were women.

“We are thrilled by the turnout this year,” said Thuraya Husseini, chairperson and CEO of Lawrence & Husseini Consult, the event organizer. “The Ministry of Tourism and Antiquities has been supporting HORECA JORDAN since the beginning and it was an honor to have H.E. Lina Annab with us again.”

Gold Medal Winners Al Ameed Coffee Barista Competition Ahmad Abu Fannouneh / Rai Lounge Art of Service Competition Roxan Ancero / Amman Marriott Hotel Bed Making Competition Ahmad Fahmi / Intercontinental Jordan Hotel Mohammad Jaffal / Landmark Amman Hotel Ahmad Jadallah / Four Seasons Hotel Ali Al Kelani / Grand Hyatt Amman

24

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Hospitality Salon Culinaire Wedding Cake Samar Moussa

Junior Chef Competition Mona Ramouni - The Royal Academy of Culinary Arts

Sandwich Competition Ahmad Al Rayani – Intercontinental Jordan Hotel

Seafood Competition 1st place / Raghad Al Kharouf Intercontinental Jordan Hotel 2nd Place / Mohannad Al Hag Romero Group

Best Eclaire Sameh Khaled – Four Seasons / Amman Plated Dessert Presentation Zakaria Hendawi – Kempinski Ashtar Dead Sea

HORECA JORDAN will return for its sixth edition, October 15-17, 2019. horeca-jordan.com

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

25

HORECA NETWORK

KUWAIT PREVIEW

GETTING READY FOR HORECA KUWAIT

More than 100 local and international exhibitors will be present at Kuwait’s premier hospitality and foodservice exhibition, which is considered a key business meeting place in the region. In addition to bringing together exhibitors from Kuwait, Saudi Arabia, Jordan, UAE, Egypt and Lebanon, over 8,000 visitors will be present to take advantage of excellent networking opportunities with industry heavyweights.

“HORECA Kuwait is a strategic meeting point and first-class platform for

26

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

HORECA Kuwait, the country’s largest dedicated foodservice and hospitality trade event, is set to celebrate its eighth edition from January 14-16, 2019

professionals to discover the latest products and innovations,” said Mohamad Najia, executive director of Leader’s Group for Consulting and Development, the event organizer. “There is a lot happening in Kuwait in the hospitality and foodservice sectors so this event allows us to promote that and celebrate the talents of all those involved.”

The three-day show, held at Kuwait International Fair, will also host a number of exciting competitions to highlight the talent of the nation’s chefs, hospitality

professionals and students.

The Hospitality Salon Culinaire is set to welcome more than 300 chefs who will participate in a number of live cooking and display challenges to impress an international jury. The Bed Making Competition returns for its second edition to challenge the efficacy of hospitality professionals in making the perfect bed, while the Annual Hospitality Forum will host prominent personalities from the hospitality industry for open discussions. horeca-kuwait.com

HORECA NETWORK

LEBANON PREVIEW

GEARING UP FOR HORECA LEBANON Returning to Beirut from April 2-5, 2019, HORECA Lebanon promises the hospitality and foodservice industries four exciting days at Seaside Arena. We take a look at what’s in store

HORECA Lebanon has become an essential destination for firms looking to explore new markets, pursue lucrative business opportunities and stay one step ahead of the latest innovations and trends in the hospitality and foodservice industries. Indeed, the exhibition is nothing short of a who’s who in the industry. More than 18,000 visitors, including owners of the leading hotels, top level management, key decision-makers and professionals from across the Middle East, will attend the show to leverage its networking potential. A host of sessions, many of which are taking place at the Annual Hospitality Forum, will provide a platform for valuable business interchange.

“The edition will be our 26th and we are delighted that more than 350 exhibitors will be with us,” said Joumana Dammous-Salame, managing director of Hospitality Services, the event organizer. “Our slogan for this year is ‘For a Better Industry’ as this sums up our goal; to be a business meeting place where we can really drive the hospitality and foodservice sectors in Lebanon forward.”

Over 60 international experts from the world of food, drink and hospitality will attend the show to conduct demonstrations and judge a number of competitions. Apart from the established events, namely the Hospitality Salon Culinaire, Junior Chef Competition, Atelier Gourmand, Lebanese Bartenders Competition, Lebanese Barista Competition, Art of Service Competition, Bed Making Competition, the Wine Lab and the Annual Hospitality Forum, there will be a number of new highlights including the Mocktail Competition and the Latte Art Competition. In addition, HORECA Lebanon will host two special events to showcase Lebanese flavors: Al Matbakh, where well-known Lebanese and international chefs will put their talents on display in a variety of cooking workshops to honor local food heritage, and the Arak Lab, giving the opportunity to local arak experts to share their expertise. horecashow.com

28

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

CONFIRMED 2019 GUESTS

Christophe Bacquié – Guest of honor

MOF Executive chef, Hotel & Spa du Castellet Three stars in the Michelin Guide Named ‘Chef of the Year’ by the Gastronomy and Wine Trophies in Lyon France

Anthony Bedoyan

GM of La Marquise International SCA board member UAE UAE

Branislav Beronja

Brand manager of Cafés Richard Authorized trainer SCAE UAE

Jacques Charrette

Vice president of L’Académie Nationale de Cuisine Paris Director of Toque D’Or Magazine France

Georges Damianou

President of Cyprus Chefs Association Cyprus

Alan Geaam

Culinary chef One star in the Michelin Guide France

Guillaume Gomez

MOF President of the French Republic Chefs France

Thomas Gugler

President of the World Association of Chefs' Societies KSA

Samaan Hilal

Head of the Hospitality Salon Culinaire Kuwait Kuwait

Tarek Ibrahim

Certified master chef of Meat and Livestock Australia Australia

Yasser Jad

President of the Saudi Arabian Chefs Association (SARCA) KSA

Stavros Lamprinidis

AST SCA trainer SCA coffee diploma Greece

Domenico Maggi

Continental director for South Europe of Worldchefs Association Italy

Christophe Marguin

President of the Toques Blanches Lyonnaises France

Jean-Marc Mompach

President of L'Academie Nationale de Cuisine France

Christophe Morel

Master chocolatier Canada

Pascal Obrecht

MOF Certified professor in service and marketing, Lycée d’Hôtellerie et de Tourisme d’Illkirch France

Francois Pozzoli

MOF Founder of the World Bread Contest France

Safa Salehi

CEO of Iran Academy Authorized SCAE trainer Iran

EVENTS

SEEN & HEARD

BEIRUT RESTAURANTS FESTIVAL CELEBRATES THE BEST FLAVORS IN TOWN

The third edition of the Beirut Restaurants Festival drew to a close on the 30th of September, follwing three electric days at Beirut’s trendy Trainstation. Organized by the Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries in partnership with Hospitality Services and with the support of the Ministry of Tourism, the festival hosted almost 70 of the top restaurants, bars and food concepts, promising a food celebration like no other.

The opening ceremony on September 28 was held under the patronage of the Minister of Tourism, H.E. Avedis Guidanian. The minister congratulated all the stakeholders involved on promoting

30

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Lebanon’s rich cuisine and reiterated the success Beirut had achieved in being designated an international food capital.

The festival further honored Nouhad Dammous, the guru of tourism and hospitality, recognizing his work and accomplishments in the sector over the past decades.

Over 11,000 festivalgoers had the opportunity to sample a tasty selection of bites and drinks from a large number of food stands, trucks and bars while enjoying the live music program of Latin, Oriental, pop, jazz and dance tracks.

Bands and DJs, including Arnabeat, Marc Hatem, Joy Fahad, Andrea Bou

Nehme and Mosaic Band, played to an enthusiastic crowd well into the night. The event attracted a wide audience thanks to the variety of attractions on offer, notably the range of exciting cuisines , which included: American, Armenian, Chinese, French, Italian, Japanese, Lebanese and Mexican, to name just a few. A dedicated kids’ area, with fun activities and inflatable toys, proved popular with the younger audience who had free access to the festival. Pets were also allowed at the open-air venue.

The Beirut Restaurants Festival will return for its fourth edition at Trainstation, Mar Mikhael, from September 27 to 29, 2019.

WHISKY LIVE BEIRUT TOASTS TO A SUCCESSFUL THIRD EDITION As the premier whisky-tasting event, Whisky Live Beirut’s third edition drew to a close on October 20. The three-day show hosted more than 60 top whisky brands and attracted a crowd of over 3,000 enthusiasts eager to sample top-quality international whiskies in the company of 16 brand global ambassadors and international experts.

A new and exciting concept for the Lebanese market and the region as a whole, the third edition was inaugurated on October 18 in the presence of H.E. Minister of Tourism Avedis Guidanian, British Ambassador to Lebanon H.E. Hugo Shorter, Ambassador of Japan H.E. Matahiro Yamaguchi, presidents of associations and syndicates, trade representatives, international experts and the media.

Organized by Hospitality Services, Whisky Live Beirut invited visitors to join a selection of more than 30 masterclasses to taste their favorite brands and learn more about premium bottles. They were also able to purchase whiskies and other spirits from The Malt Gallery’s on-site boutique. Exclusive tasting sessions with Rob Allanson, editor of Whisky magazine

2 - 5 April 2019 3 - 10 pm | Seaside Arena | Beirut

A WORLD OF

EVENTS

and Jean-Marc Bellier from La Maison du Whisky Anjou, Paris, took place at the VIP Bar and in the Collectors’ Room for serious enthusiasts.

Lebanon is the 18th country in the world to host Whisky Live, which has established itself as a pivotal reference for the whisky industry, following in the footsteps of countries such as Australia, Belgium, Canada, China, France, India, Japan, Singapore and the U.K. Joumana Dammous-Salame, managing director of Hospitality Services, said: “We are thrilled by the outcome of this year’s event, which drew in a larger number of exhibitors, consumers and experts. Whisky Live Beirut is a unique concept in Lebanon, and the region as a whole, and we are already working on the next edition. We have great faith in the country, which is why we have continued to work for the past 25 years on events such as this one to highlight the strength of our hospitality and foodservice industries.”

Whisky Live Beirut 2019 will take place from October 10 to 12, 2019, at Seaside Pavilion. whiskylive.com/events/Lebanon/beirut

CHALLENGE YOURSELF & SHARE YOUR SKILLS

PARTICIPATE NOW AT ONE OF OUR EXCITING COMPETITIONS

• Network with international experts • Win valuable prizes • Get the chance to train abroad

BENEFIT FROM AN EARLY BIRD DISCOUNT BY REGISTERING NOW AN EVENT BY

CONTACT US

Events Department +961 1 480081 ext.114 or events@hospitalityservices.com.lb

VISIT OUR WEBSITE FOR REGULAR UPDATES

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

31

EVENTS

SEEN & HEARD

5 TH E D I T I O N

SALON DU CHOCOLAT BEIRUT THRILLS CHOCOLATE LOVERS

Beirut has proven once again that it is the Middle Eastern capital of taste, by playing host to two fantastic food events. Beirut Cooking Festival and Salon du Chocolat Beirut, held concurrently from November 8-10 at Seaside Arena, brought the tastiest flavors to the city, while celebrating the magic of 'Carnival'.

The events welcomed more than 15,000 visitors, 160 exhibitors and over 60 chefs and experts, who shared their know-how at over 100 workshops and demonstrations.

Salon du Chocolat Beirut kicked off with the famous chocolate Fashion Show, which showcased 13 dresses created by Lebanese designers and renowned pastry chefs. The Fashion Show’s special guest was designer Karoline Lang who collaborated with pastry chef and master consultant Charles Azar. Other highlights included workshops with the leading pastry chefs at the Choco Demo, a space for children to decorate and taste sweet items, a chocolate sculpture competition, featuring students from Alba university in Beirut, cake design and buche de NoÍl design competitions and a 250kg chocolate angel sculpture. salonduchocolatbeirut.com

32

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

SWEET LIKE CHOCOLATE HN caught up with Gérald Palacios, CEO of Salon du Chocolat, at the Salon du Chocolat Beirut to find out what changes are occurring throughout the industry “The chocolate market is growing everywhere. It is a global trend. However, we noticed two interesting changes. The first is that the consumer is learning very fast and knows much more than at any point in the past. Having previously worked with Nespresso and LVMH, I realized how the individual palate for coffee, alcohol and chocolate is not only changing rapidly, but also much more quickly than expected and in ways we could not have previously anticipated. In other words, consumers are becoming more educated, much more quickly and people are continuously looking for novelty, especially when it comes to chocolate, as it is an affordable luxury and easily accessible. As previously mentioned, the global demand for

chocolate is growing, especially for quality chocolate products. What we can also see is the development of new machines and technology, for instance, significantly small devices used by various F&B outlets that enable the extraction of chocolate immediately from the bean itself. This process, which is called 'bean-to-bar', is shaking-up the industry, because now, any individual who has access to this machine, will have the ability to produce their own chocolate. Furthermore, these outlets are using single origin beans and mixing them to produce a more sophisticated product. It therefore comes as no surprise that plenty of people, who are not experienced in this field, are starting their own business. As a salon, we are trying very hard to connect the manufacturer with the buyer, who previously had no real inter-personal contact. In the future, we hope to host some of these manufacturers and have them tell the story of the bean and in so doing, add value to the product itself as well as improve levels of consumer awareness.”

EMF CALLEBAUT LAUNCHES RB1 During Salon Du Chocolat Beirut, Ruby RB1, the fourth type of chocolate, was introduced to the Lebanese market at an exclusive launching event, presided over by Belgian Ambassador to Lebanon, Hubert Cooreman. The event was hosted by chefs Jerome Anfray, Laurent Allereau and Mickael Gantner, all of whom are based in Beirut, with the trio displaying their savory creations by combining the unique taste of Ruby with foi gras, salmon and even caviar.

Marjorie Bourdon, Barry Callebaut Marketing Manager Middle East & Africa said, “Thanks to its unique taste profile and its natural color, Ruby RB1 brings new excitement within the chocolate category, enabling new concepts and innovative ideas.”

“After more than 40 years of partnership in the service of our customers, EMF & BARRY CALLEBAUT are proud to announce the 4th type of chocolate, RUBY. Join us in these exciting times in looking to the future as we embark together on a one of a kind colorful culinary trip,” said Maurice E. Feghali, CEO of EMF Trading Ltd - Middle East Coordination for Barry Callebaut.

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

33

EVENTS

SEEN & HEARD

BEIRUT COOKING FESTIVAL FEATURES FANTASTIC CUISINE HIGHLIGHTS Chefs’ Theater Twenty of the finest chefs were present to share with the public their passion for food through a series of live demonstrations and workshops at the Chefs’ Theater. The chefs prepared an assortment of exciting dishes, from Lebanese favorites to gourmet international dishes.

The 8th annual Beirut Cooking Festival showcased the best savory creations from top chefs and producers from around the world. The Chefs’ Theater brought together a number of celebrity chefs who prepared inspiring dishes in front of an enthusiastic audience, while the Masterclasses section hosted small group tutorials with chefs, lifestyle experts, bloggers and wine connoisseurs. New this year was the Table Setting display area, where six boutiques presented the latest

trends in Christmas tableware and the Organic Pavilion, gathering top organic producers. "We couldn’t be happier with the outcome of this year’s festival; especially given the market challenges.

Food brings people together and this could not be truer of the Lebanese,” said Joumana Damous-Salame, managing director of Hospitality Services, the organizer. “We are thrilled to have added flavor to the festive season in Beirut.” beirutcookingfestival.com

Organic Pavilion New this year, the pavilion gathered top organic producers during the three-day show. Participants included: Tiny but Mighty, Adyar, Biolicous, House of Zejd, Organic Sisters, Healthy Basket and Lebanese Genco Olive Oil. Wine Boutique Visitors had the chance to taste a range of organic Lebanese wine. Small wineries showcasing the best of their production included: Adyar, Batroun Mountain, Trois Collines and Cabernet Sauvignon 2016.

Masterclasses Exciting sessions with bloggers, influencers, foodservice experts, dieticians, mixologists and wine experts.

Olio Del Libano III Strengthening and enhancing the quality olive oil chain in Lebanon with Chef Sleiman Khawand, highlighting Lebanese extra virgin olive oil with dishes like Calamari Potato Kebbe.

Librairie Gourmande A wide selection of cookbooks were available for visitors to browse through and buy at the Librairie Antoine, with book signings by Sabine Mazloun and Chef Khalissa during the event.

Table Setting The magic of Christmas was on full display with six boutiques presenting the latest trends in Christmas tableware.

Participants included: Rana Salam, Bkerzay Pottery, La Maison, Maison Pink, Riviera Maison and She Men Lebnen.

34

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

EVENTS

WHERE TO BE SEEN

CALENDAR 2019

Your reference point for the leading industry events, globally

JANUARY 14 - 16 Jan. KUWAIT HORECA KUWAIT Kuwait City, Murqab, Omar Bin Al Khatab St, Shayma’a Tower Leaders Group & Hospitality Services s.a.r.l. horeca-kuwait.com

17 - 19 Mar. GERMANY PROWEIN 40474 Düsseldorf, Federal state North Rhine-Westphalia Messe Düsseldorf GmbH prowein.de

19 - 23 Jan. ITALY SIGEP Via Emilia, 155, 47921 Rimini RN Rimini Fiera S.p.A. sigep.it

25 - 27 Mar. UAE IBTM ARABIA ADNEC - Abu Dhabi National Exhibition Center, Abu Dhabi Reed Exhibitions Ltd. UK ibtmarabia.com

22 - 23 Jan. KSA SAUDI ARABIA HOTEL INVESTMENT CONFERENCE AHIC Village, Waldorf Astoria Courtyard by Marriott Riyadh Diplomatic Quarter, Riyadh Bench Events arabianconference.com/shic

APRIL

23 - 27 Jan. SPAIN FITUR SPAIN IFEMA Feria de Madrid Ifema. Exhibition ifema.es 26 - 30 Jan. FRANCE SIRHA COUPE DU MONDE DE LA PATISSERIE BOCUSE D’OR Eurexpo, Lyon GL Events sirha.com

FEBRUARY 17 - 21 Feb. DUBAI GULFOOD Dubai World Trade Center Dubai World Trade Centre – DWTC gulfood.com 25 - 27 Feb. AMSTERDAM GLOBAL RESTAURANT INVESTMENT FORUM NH Collection Grand Hotel Krasnapolsky Bench Events grif.com

MARCH 06 - 10 Mar. GERMANY ITB BERLIN Messedamm 22, 14055 Berlin Messe Berlin itb-berlin.com 15 - 19 Mar. GERMANY INTERNORGA Messeplatz 1, Hamburg Hamburg Messe und Congress GmbH internorga.com

2 - 5 Apr. LEBANON HORECA Seaside Arena, Beirut Hospitality Services s.a.rl. horecashow.com 9 - 11 Apr. UAE AHIC Arabian Hotel Investment Conference AHIC Village, Ras Al Khaimah Bench Events & MEED arabianconference.com 21 - 23 Apr. KSA THE HOTEL SHOW SAUDI ARABIA Jeddah Center for Forums and Events Dmg: Events Middle East & Asia thehotelshowsaudiarabia.com

18 - 21 May USA NRA SHOW McCormick Place, Chicago, USA National Restaurant Association show.restaurant.org

14 - 16 Oct. OMAN FOOD AND HOSPITALITY OMAN Oman Convention & Exhibition Centre Omanexpo LLC foodandhospitalityoman.com 18 - 22 Oct. ITALY HOST MILANO Fiera Milano, Rho, Italy Fiera Milano International SpA host.fieramilano.it

NOVEMBER 14 - 16 Nov. LEBANON 9TH BEIRUT COOKING FESTIVAL 6th SALON DU CHOCOLAT Seaside Arena, Beirut Hospitality Services s.a.r.l. beirutcookingfestival.com salonduchocolatbeirut.com

DECEMBER

SEPTEMBER

4 - 6 Dec. UAE SIAL ME ADNEC, UAE SIAL Middle East FZ LLC sialme.com

17 - 19 Sep. DUBAI THE HOTEL SHOW Dubai World Trade Centre, Dubai Dmg: Events Middle East thehotelshow.com 27 - 29 Sep. LEBANON BEIRUT RESTAURANTS FESTIVAL Train Station Syndicate of Owners of Restaurants, Cafés, Night-Clubs & Pastries and Hospitality Services s.a.r.l. hospitalityservices.com.lb syndicatercnp.com

9 - 11 Oct. ITALY SIA HOSPITALITY DESIGN Rimini Fiera, Expo Centre Italian Exhibition Group Spa en.siaguest.it

15 - 17 Oct. JORDAN HORECA JORDAN Zara Expo Center, Amman Jordan Lawrence & Husseini Consult horeca-jordan.com

26 - 28 Nov. KSA SAUDI HORECA Riyadh International Convention & Exhibition Center – RICEC Semark saudihoreca.com

MAY

OCTOBER

10 - 12 Oct. LEBANON WHISKY LIVE BEIRUT Seaside Pavillion, Beirut Hospitality Services s.a.r.l. whiskylivebeirut.com

5 - 7 Dec. DUBAI INTERNATIONAL COFFEE & TEA FESTIVAL Dubai International Convention & Exhibition Centre, Dubai International Conferences & Exhibitions LLC coffeeteafest.com

FOR UP-TO-THE-MINUTE DAILY NEWS FROM AROUND THE HOSPITALITY INDUSTRY GO TO

HOSPITALITYNEWSMAG.COM

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

35

SPECIAL REPORT

HYGIENE

Keith Warren Director

Catering Equipment Suppliers Association

DITCHING THE DIRT

With below-par cleanliness and poor hygiene risking significant repercussions for an establishment, ongoing training, supervision, inspection systems and new innovations all have an essential part to play in today’s regimes Paul Casson Technical Field Manager

Rentokil Specialist Hygiene

Clare Comiskey Associate

Irwin Mitchell

It’s every hospitality industry player’s worst nightmare and can come like a bolt out of the blue, leaving a tsunami-like trail of destruction in its wake. An outbreak of food poisoning at a restaurant or flulike symptoms from a poorly maintained air-conditioning system can produce repercussions that are highly damaging, long-lasting and costly.

Fortunately, few hotels and restaurants will find themselves facing such dramatic scenarios, but they certainly serve as a stark warning to the possible consequences of neglecting cleaning and hygiene tasks.

The need for clean According to Keith Warren, director of the UK-based Catering Equipment Suppliers Association (CESA), customers are likely to notice signs of anything untoward when it comes to cleanliness, even minor details, and will store their concerns away for future reference.

Christiane Abou Zeidan Corporate Director of Environment

Rotana Hotels

“Few things put people off more than dirt and clutter. Everything – surfaces, crockery, floor, staff fingernails, and so on – it all needs to be spotless,” he told HN. “Get it wrong and people will walk away. Not only will they not come back, they’ll also warn their friends.”

In today’s climate of informed and demanding visitors, who will be all too aware that such observations could perhaps be a sign of bigger or underlying problems, customers warning others off is just one repercussion of poor hygiene, according to Paul Casson, technical field manager at Rentokil Specialist Hygiene, part of industry specialist, Rentokil Initial.

Jamie Woodhall UK Technical and Innovation Manager

Rentokil Initial

36

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

“A failure to maintain basic hygiene standards could cost businesses more than

just a happy customer - it can lead to bad reviews, a damaged reputation and even a visit from a safety inspector,” he said. “To prevent situations that could compromise the health and safety of customers and staff, hospitality businesses need to enforce a regular and proactive cleaning regime.”

While problems can arise in any establishment that fails to implement such a regime, properties in sunny climes, such as MENA destinations, are especially susceptible to the perils of inadequate cleaning programs. High volumes of food and footfall, alongside al fresco dining, can combine to create a perfect storm of potential problems.

Get it wrong and people will walk away. Not only will they not come back, they’ll also warn their friends According to Casson, hot weather heightens the need to keep food items at the appropriate temperature to prevent the spread or growth of bacteria. “The bacteria which cause E.coli and Salmonella, for example, thrive on temperatures between 4 and 60 degrees, more widely known as the ‘food danger zone’,” he said. “To minimise this danger, perishable food shouldn't be allowed to spend more than an hour at this temperature, or they should be thrown away/cooked.”

Cross contamination, undercooked food and uncovered food left exposed to the environment are among the most common sources of food hygiene complaints made by clients of the UK-based law firm Irwin Mitchell, according to associate, Clare Comiskey.

and resources to enable them to perform their tasks effectively is a top priority for the Rotana Group, which is committed to implementing the highest levels of hygiene and cleanliness across all departments of the hotels’ operation, according to Christiane Abou Zeidan, corporate director of environment, Health and Safety, Rotana. “In addition, we continue to train colleagues on the importance of upkeeping the hygiene levels of our properties and further enhancing the quality of our services through a well-planned quality control inspection system,” she added. “Furthermore, we place particular emphasis on the implementation of the Hazard Analysis and Critical Control Points (HACCP) system and departmental standard operating procedures (SOPs), which include cleaning tasks checklists, back of house inspections, audits, surface and hand swab tests, and manuals for safe handling of chemicals, among several others, to ensure and validate that operational needs are being met systematically.”

“The cases that we deal with range from bacterial illness contracted from food, such as Salmonella, to viral illness where there has been a failure to warn or a lack in the prevention of spread of the infection,” she told HN. “In addition, cruise ship holidays involving repeated outbreaks of norovirus ruining guests’ holidays.”

T is for training So why, in an era when the far-reaching impact of fall-out from these incidents is so well documented and there are more innovative cleaning products and techniques available than ever before are these outbreaks still occurring?

Comiskey believes the answer is often two-fold. “More often than not, poor hygiene is caused by a lack of care by the individual and this can be as a result of a training issue, where the food handler does not have sufficient training in dealing with food hygiene, and general cleanliness,” she told HN. Few would argue that training in this critical field should be given a priority, whether it’s in the basics, specialist areas or reinforcing the establishment’s rules and requirements.

“Training should be ongoing – both for new staff and as a refresher for the whole kitchen brigade. All staff should be fully aware of the kitchen’s cleaning, hygiene and food safety procedures,” Warren said. “By developing cleaning training and regimes that are specifically designed to address food safety and general hygiene consistently, caterers can significantly decrease the risks of foodcontaminated illnesses, protecting their customers and staff and avoiding the bad press and financial loss that come with it.”

Providing staff with the right tools, trainings

The connected kitchen, whereby appliances are connected to the internet and can be monitored and even adjusted remotely, for example via an app on a smartphone, will have major implications for hygiene and food safety Monitoring mechanisms Regimens that include such tests, inspections and audits are a must in an industry characterized by high traffic and the potential for problems on a mass scale.

“It’s worth knowing your high-risk areas and implementing a routine or researching innovations which can help you tackle these issues quickly, safely and efficiently,” Casson advised. As well as a regular, documented cleaning schedule, he also recommends a thorough deep clean during quieter trading times, such as after Christmas or before the summer rush begins.

R&D has helped to bring several new innovations to the market that are helping the industry address hygiene issues, with Smart creations among the most notable, especially when it comes to kitchens.

“The connected kitchen, whereby appliances are connected to the internet and can be monitored and even adjusted remotely, for example via an app on a smartphone, will have major implications for hygiene and food safety,” Warren told HN. “It will warn operators of issues such as low temperature water in a dishwasher, or problems with an oven, of fluctuating temperatures in a refrigerator. By

ensuring equipment is operating correctly, connected technology will enhance safety for both staff and customers.”

Notable solutions Among the innovations, Adenosine Triphosphate (ATP) testing is generating significant interest with industry players.

When used in a monitoring system, this enzyme, which is present in all living cells, can detect the amount of organic matter that remains after cleaning an environmental surface, making it ideal for identifying problems, such as dangerous microbiological pathogens, on surfaces that might look clean to the naked eye.

Abou Zeidan told HN that in line with Rotana’s commitment to delivering the best guest experiences in a clean and healthy environment, the brand is currently exploring this significant innovation. “In order to ensure the effectiveness of these products and techniques in improving catering hygiene and housekeeping and environmental cleanliness, we are in the process of considering the adoption of the ATP hygiene monitoring device, which provides real-time feedback and verifies that cleaning procedures are working well in food and beverage as well as housekeeping areas,” she explained. “This new tool is more effective in comparison with traditional methods, such as visual inspection, microbiological testing and fluorescent marker audits.”

Another innovation recommended

by Casson is Ultra Low Volume (ULV) Disinfectant Fogging, which involves generating a mist of 5-50-micron droplets of disinfectant. “Carried out by a trained cleaning specialist, ULV fogging significantly reduces the number of potentially harmful pathogens, as it can cover large spaces quickly and ensure those hard-to-reach areas that manual cleaning might miss are treated,” Casson said.

While kitchens are inevitably a focal point of cleaning, washrooms can be where several of the problems begin, as Jamie Woodhall, UK technical and innovation manager, Initial Washroom Hygiene at Rentokil Initial, explained.

“Used by many staff members and customers each day, it can be difficult to keep washrooms spotless,” he said. “A strict cleaning regime in washrooms is vital, given that most harmful bacteria originates here and 80 percent of common infections are transmissible by touch.”

Reminding staff about best practice handwashing and the possible consequences of spreading germs via shared touchpoints is key in this respect and something that should always be revisited, including encouraging employees to be responsible for their own hand hygiene.

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

37

SPECIAL REPORT

HYGIENE

A HOLISTIC APPROACH

Dr. Ahmed Karam The Preverisk Group, an international consultancy group specializing in health and safety solutions for the tourism sector, was appointed by Egypt’s Ministry of Tourism in October to assess hotels in Hurghada, in line with the Structural Reform Program aimed at enhancing the tourism sector’s competitiveness and following an incident at an establishment there. Dr. Ahmed Karam, Preverisk Egypt operations and business manager, discusses the scope of the task with HN and why the group prefers to support, rather than police clients Preverisk is renowned for working consistently according to the criteria and guidelines set by the Association of British Travel Agents (ABTA) and the Federation of Tour Operators (FTO), as well as national and international regulations.

What are the most common problems you find when supporting hotels that operate in popular tourist destinations, notably hot weather countries and Egypt in particular?

Obviously, countries with hot climates present more challenges than those with cool ones. However, this can be easily controlled with good equipment and facilities, in addition to good practices being carried out by both management and staff. The latter, is what really makes the difference. Therefore good training and the implementation of best practices are crucial to avoid health problems amongst visitors and staff. Egypt isn’t really any different to most other countries, they all have similar requirements. Preverisk has a different approach to auditing and consultancy services compared to most other service providers. When we begin working with a new client, we take time to build a good relationship with staff and intermediate management. We want them

38

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

to see us as their advisors, that we are there to help them, rather than acting as inspectors and ‘policing’ them. We want them to understand the reasons behind our recommendations and instructions, rather than just following them. This will lead to better results.

should be cooked at high temperatures, why disinfectants and other chemicals are important for pool hygiene, why rooms occupied by sick guests need to be cleaned and disinfected thoroughly, etc. We believe that a good understanding of why, leads to better practices.

Have any specific or fairly new patterns of problems caught your eye?

Egypt has had its fair share of challenges in recent years and is at last on the up, economically.

Tourism will play a vital part of its economic recovery. Do you think the country gets an unfair press on hotel hygiene and cleanliness issues and is the industry moving in the right direction when it comes to addressing problems?

We take a ‘holistic approach’ when advising hotels and training their staff. Traditionally, most health issues such as gastric illness, have been associated with food or water issues. However, there are various other sources in a hotel environment which can lead to health issues. Worldwide, Norovirus and other types of viruses are responsible for a lot of gastric illness.

These viruses are easily transmitted by way of the environment, or from person to person. Therefore basic cleaning and disinfection protocols and personal hygiene are all extremely important. Pools can be another source of infection if not correctly managed. Recycled waste water, which some hotels use to irrigate their gardens, can be another source. Therefore, hotels need to treat their waste water correctly to ensure good quality irrigation water, otherwise it could also be a source of infection. Another illness, this time not a gastric illness, is Legionnaire’s disease, a serious type of Pneumonia which can be caught by simply taking a shower. As you can see there are many aspects in a hotel environment which need to be controlled.

Why do you think problems in this area persist when so many new innovations in cleaning and hygiene are now on the market?

As mentioned before, it eventually depends upon the human factor and this is why training and the implementation of good practices is key. For example, you may own the safest car on the market, but if you’re a bad driver you can still have an accident.

How much of a part does staff training play in preventing problems? Is enough attention being paid to ongoing training/refresher training?

As I said, staff training and good practices are crucial. Staff need to understand why personal hygiene is so important, why low temperatures are important to keep food for any length of time, why food

It’s a fact that negative press for any tourism destination will have a detrimental effect on market confidence. In the last 25 years we’ve seen this happen to many countries.

I can see that the Ministry of Tourism in Egypt is focusing on improving Health and Hygiene standards in hotels all over Egypt and local authorities are determined to achieve really high standards.

You have been hired by the Egyptian authorities to look into the issues with the Hurghada hotel chain following the E.coli outbreak at the Aqua Magic Hotel.

What is the scope of your report and what stage are you at with it?

We weren’t actually hired by the Egyptian Authorities to investigate an outbreak, we were hired to provide support to this hotel, as well as 102 other hotels in Hurghada, with regards to any necessary improvements. The Ministry of Tourism hired Preverisk to assess hotels in the Hurghada area. This was the first phase of their Structural Reform Programme which aims to increase the competitiveness of their tourism sector. The same checks will be carried out in the rest of Egypt's touristic cities with the aim of improving the quality of services offered to tourists and to develop Egyptian hotels evaluation systems. The scope of our programme will include all areas related to public health, not just food hygiene but also water hygiene, pool hygiene, protocols for the prevention of Norovirus, irrigation with recycled water, pest control, staff accommodation and staff facilities. In addition to this, we will also assess the level of staff training and introduce any necessary training improvements.

French Nougat Typically made with almonds, hazelnuts, egg and honey, this sweetmeat has stood the test of time and remains an inimitable, indulgent treat.

T: +961 1 883963, PO Box 55106 – EL METN/ SIN EL FIL/ BEIRUT/ LEBANON

.

© MONIN - December 2018 - Serving suggestion

Packing an intensely sweet punch, MONIN Nougat syrup captures the blend of all of the flavours in this confectionery.

With its harmonious notes of honey, almonds and egg white, MONIN Nougat is ideal for hot and iced lattes, teas, indulgent hot chocolate and creative cocktails.

SPECIAL REPORT

HYGIENE

SURVIVAL OF THE CLEANLIEST Hygiene is an issue of concern to all of us, especially owners and operators of hospitality establishments. Ensuring the quality and cleanliness of both the environment and edibles being served is paramount to the success of daily operations and continued growth of a brand. With this in mind, HN talked to some of the country’s most active players on the hygiene scene to discover more about the initiatives, strategies and services they offer

FOOD SAFETY: A NECESSITY AT ALL TIMES, NOT A COMPROMISE! Why is it important, if not necessary, for F&B establishments to get certified?

Food Safety and Quality at work is a lifestyle that focuses on consistency and maintenance. Boecker® provides this steadiness, even after certification, in order to ensure that every F&B establishment continues to abide by the standards and the requirements set. This is more important today than ever before in the absence of official governmental auditing and inspection of industry operators. In that respect, it is our job as a public health reference company and the job of everyone concerned in this industry to bear the burden and take immediate action. After all, doing so can only add value to any brand.

If a restaurant is already certified, what role does Boecker® play?

There are constantly new innovations cropping up throughout the industry and our role is to keep our clients ahead of the curve by bringing them up to speed on them, as these novelties could make a great difference. In other words, we go the extra mile to maintain consistency of our food safety systems. We also train new staff as well as the older ones on a regular basis.

What is the solution for SMEs if they are not eligible for any certification?

Bana Kobrosly, Country Manager, Boecker®

There are constantly new innovations cropping up throughout the industry and our role is to keep our clients ahead of the curve

The Q-Platinum Award® -QPA™, a Food Safety certification is the solution for SMEs. The certification follows an international system guaranteed by the Chartered Institute of Environmental Health, UK, and is exclusively presented by Boecker®.

Certification includes training, regular audits, assessment of hygiene practices and constant follow-ups.

How can F&B establishments properly apply food safety practices?

Training and consultancy services require the right tools to accurately measure risk,

40

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

which can be achieved if supported by the right tools. Boecker® provides a wide range of Food Safety tools that are highly recommended by our consultants to minimize related risks at any critical point using the right tools.

What makes the training center at Boecker® stand out?

In 2018, Boecker® received the MEA markets award for being the BEST Food Safety training provider in the Middle East.

All our trainers hold highly-recognized degrees and certifications from reputable universities. Also, our training center is a registered center at the Royal Society of Public Health, UK; the Chartered Institute of Environmental Health, UK and the Highfield Awarding Body for Compliance, UK. We provide basic, intermediate and advanced food hygiene training courses and are the exclusive trainers for International Organization for Standardization (ISO) 22000 implementation training, as well as Hazard Analysis and Critical Control Points (HACCP) to all food handlers with different backgrounds, from front-line employees to high-level executives and managers.

What food safety system can Boecker® implement at F&B establishments when it comes to getting certified?

Boecker® professional consultancy services cover the delicate aspects of building food safety systems like the Q-Platinum Award™, Good Manufacturing Practices, Food Safety System Certification, Hazard Analysis and Critical Control Point and ISO 22000:2018.

Our services are designed taking account of local and international laws and regulations.

Boecker® services also include British Retail Consortium and the latest food safety systems from FSSC 22000 to other international systems. boecker.com

SPECIAL REPORT

HYGIENE

MEASURED TO ORDER What can you tell us about GWR? With over a decade and a half of cumulative market experience, GWR Consulting has become a leader in quality control, analytics, training and consultancy. Its partnerships with some of the predominantly and best-known F&B brands in the region and commitment to their clients is testament to that effect. Whether it is recruiting the most suitable talent for a specific position, developing innovative technologies or consulting with measurable results, the company constantly strives for continual process improvement by remaining focused on supplying superior and excellent value to its clients. It is this passion that keeps us at the forefront of the quality control industry for hospitality, retail, banking, automotive, schools and government agencies in the GCC, Levant, North Africa and Europe.

What system are you currently offering your clients?

Joelle Sarkis, Head of Food Safety, GWR Consulting

At the moment, the service most requested by our clients is the Food Safety Shield ™

2 - 5 April 2019 3 - 10 pm | Seaside Arena | Beirut

A WORLD OF

EVENTS

As the food industry has evolved into a diverse network of channels, the public nowadays is increasingly concerned about food safety. As such, analytical procedures, policies, best practices and standards need to be thoroughly understood, implemented and embraced, for the sake of the food produced and for the reputation and brand value of the company. At the moment, the service most requested by our clients is the Food Safety Shield ™, which is an integrated food safety approach management system for SMEs. This program is unique in terms of practicability, effectiveness and easiness of implementation. Food Safety Shield ™ consists of initial assessment to evaluate the status of the operation, followed by training and regular food safety risk-based inspections associated with a practical action plan tailored to the client’s kitchen size and operation.

Restaurants that proof commitment and proper practices are entitled to a quality award. ISO 22000 is also another service we are consulting on. This service is aimed

to drive businesses towards achieving an ISO 22000 certification. We coach the establishments in preparing, documenting and implementing this system. Furthermore, GWR Consulting offers a multitude of additional, well designed, services to ensure food product quality, safety, as well as a clean and wholesome environment for food preparation and storage. These services are based against worldwide-recognized standards such as Codex Alimentarius, GMP, GHP, HACCP, ISO 22000, BRC, local laws and requirements.

What differentiates this approach from the method used previously?

Throughout the past decade, we’ve learned that doing things by the book will not always guarantee the expected outcome, for a number of reasons. It, therefore, became obvious that a custom-tailored approach was needed to safeguard any client from potential risk, in spite of the ever-changing variables. Using this approach enables us to find and apply more efficient alternatives that better serve the end result.

What can you tell us about the GWR Academy?

When it comes to ensuring the optimal flow of any business, coaching and continual training is an utmost necessity to ensure that employees have the required knowledge to execute their jobs appropriately. Therefore, at GWR Consulting, we have developed an e-learning platform for a range of guidance material and practical approaches, which provide learners - kitchen employees - with information, tools, and resources to support and enhance their food safety culture, practices, and job performance.

What are some of the numbers related to your services offered thus far?

To date, we have performed more than 15,000 food safety inspections for more than 150 brands in 13 countries. gwrconsulting.com

CHALLENGE YOURSELF & SHARE YOUR SKILLS

PARTICIPATE NOW AT ONE OF OUR EXCITING COMPETITIONS

• Network with international experts • Win valuable prizes • Get the chance to train abroad

BENEFIT FROM AN EARLY BIRD DISCOUNT BY REGISTERING NOW AN EVENT BY

42

CONTACT US

Events Department +961 1 480081 ext.114 or events@hospitalityservices.com.lb

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

VISIT OUR WEBSITE FOR REGULAR UPDATES

DIGITAL COMMENT CARDS SOLUTION

ADVANCED FEATURES

FROM MINOR QUESTIONS TO BIG DECISIONS, we will help you get it right!

Lebanon +961 1 491 484 Portugal +351 21 154 6810 Dubai +971 44 46 9860

GWR Consulting Info@gwrconsulting.com www.gwrconsulting.com

Digital Comments Cards (V.O.C.)

Real-time Dashboard

Intelligent Staff Alert

Intelligent Social Connect

COLLECT OBSERVE ANALYSE YOUR CUSTOMER FEEDBACK

NEW SERVICE

Integration

SPECIAL REPORT

HYGIENE

PEST CONTROL DOWN TO A SCIENCE What can you tell about Orkin?

We are a trusted expert, with over a century of experience and more than 1 million satisfied customers worldwide. Using a proactive approach and proven solutions, Orkin’s experienced pest management professionals will create a pest control program customized for businesses and homes. using a scientific approach most suitable for any infestation with the least amount of chemicals.

What differentiates the services offered?

Lara Araoui, Managing Director-Partner, CPLUS/ Prevents "Orkin"/Sanipro

Sustainability is based in science and so is our service Orkin green pest management system

44

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

We have created industry-specific programs tailored to the specialized needs of properties. Each service is the opposite of “one size fits all” pest control approach. No program is identical, as each one is custombuilt for maximum effectiveness.

What are the specialized services offered?

Sustainability is based in science and so is our service Orkin green pest management system designed to comply with GreenPro Certification standards (National Pest Management Association) and LEED pest management requirements. As for the food industry, our effective pest control system is fundamental to the performance of any food facility on third-party audits, but the science of pest management is always evolving, which is why an expert is required. When you

choose Orkin, you have access to a team of sanitarians and board-certified experts ready to meet any pest control challenge.

Orkin’s Food Safety Precision Protection™ program is a comprehensive Integrated Pest Management program custom designed for highly regulated facilities.

It comes complete with Orkin Gold Medal QA®, a system of comprehensive documentation that meets or exceeds the requirements of every major auditor, including FDA, USDA, AIB, ASI, NSF International, Silliker and Yum! Brands, plus newer standards recognized by the Global Food Safety Initiative (GFSI) like BRC and SQF. Lastly, Orkin is offering a flying insect control program, which deals with fly infestations at all levels. It is based on our extensive knowledge of fly biology and IPM techniques starting from the inspection, identification, sanitation, exclusion and mechanical control using state-of-the-art trapping system to provide continuous protection such as Brandenburg; the number one Insect light trap (ILT) Brand used exclusively by Orkin. Our guarantee is one of the most trusted in the industry and with our swift to respond team, rest assured that all your pest emergencies are safely and effectively eliminated. orkinlebanon.com

QUALITY, RELIABILITY & PROFESSIONALISM What can you tell us about the services offered by SIAD Pest Control?

Elie Haber, Operation Manager, SIAD Pest Control

Years of field experience and collaboration with Bayer have given us an edge in dealing with any new challenge

Founded in 1983, SIAD Pest Control covers all types of residential properties, as well as all commercial sectors. Our customers trust us to make their homes feel safer, not only from pests, but also from any damage that may be caused by pests. SIAD Pest Control is also at the forefront of eco-friendly products with its use of green oil for the outdoor treatment of municipalities, so that pollinating insects like bees are not harmed in any way. In other words, we control your pest problems before the pests control your environment, using non-toxic and eco-friendly products applied by our qualified and experienced technicians, to assure our clients peace of mind. Based on technical knowhow and safe-to-use products, SIAD Pest Control works closely with Bayer Environmental Science, a global market leader specialized in public health solutions, with the aim of controlling pest infestation while protecting the environment from any harmful exposure. To further ensure the quality of the services offered, we have taken measures to register all products used with the Lebanese Ministry of Health.

How do you tackle an infestation?

Having insects, mice or rats around the home and business signals unhealthy living conditions and can carry communicable diseases. They endanger our businesses, health, safety and well-being. Our Hygiene Safety Program™ for commercial clients is driven by a set of worldwide standards with the aim of protecting our clients’ reputation, credibility and earning their trust. It’s based on an Integrated Pest Management method called S.T.O.P™ characterized by first evaluating the environment then choosing the most effective solution to deal with the infestation. We then assist the client to qualify for ISO accreditation by familiarizing him/her with the ISO guideline support/protocols in order for them to apply for safety and quality certificates. What should be noted is that years of field experience and collaboration with Bayer have given us an edge in dealing with any new challenge. Furthermore, continuous follow up, technique development and year-long monitoring help us maintain the highest caliber quality services possible.

In moving forward, we always welcome new challenges as this allows us to further better our approach and in turn raise the bar higher. Being an A+ pest management company, SIAD Pest Control is your long term solution, and we take pride in protecting what matters to you most. siadpestcontrol.com

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

45

BUSINESS

HOTELS

TAKING THE HOSPITALITY PULSE OF THE REGION attractions that include Sheikh Zayed Grand Mosque, Ferrari World, Warner Bros. World, YAS Island and Saadiyat Island, among others. The emirate has close to 22,000 hotel rooms available, with prestigious names, such as Kempinski, opening new properties.

Qatar opens its doors

With the new year almost upon us, Nada Alameddine, partner at Hodema Consulting Services, assesses the performance of the region’s tourism industry, and more specifically, its hospitality sector, charting present and future trends The overall outlook for the industry is generally positive, with the Middle East asserting itself as a global hub for travel and tourism, although not to the levels it has reached in recent years. In the Gulf, international tourist arrivals have increased by 8.44 percent year-on-year (y-o-y) to 58.2 million, while across the GCC, over 1,156 hospitality projects are under construction.

The surge in middle class millennial visitors from the United States, Europe and notably Asia, alongside others from within the region itself, has generated a shift in demand toward a more affordable offer, such as 3 and 4-star hotels, and serviced apartments, but also rented private properties, such as Airbnb. The market is only just starting to take account of this new phenomenon.

Dubai: gearing up for World Expo 2020 With the World Expo 2020 on the horizon, Dubai, the traditional flag bearer, is giving its all, despite experiencing lately, an economic and construction slowdown. The city-state is expecting a record number of people for the event, with a target of 20 million visitors in two years. As of now, the hotel and furnished service apartment supply stands at 108,000 available units, which is expected to increase to 132,000 by the end of next year.

Much of the new accommodation will be in the 3 or 4-star categories, filling a long-term gap in the market, and expected to draw a more diverse, budget-conscious clientele.

While smaller and quieter, Abu Dhabi won’t be left on the sidelines, with its government actively marketing the UAE’s capital as a leisure destination, offering major tourist

46

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Qatar has also started a charm offensive toward foreigners, which includes a new visit-visa policy. Nationals from 88 countries can now enter Qatar visa-free or free-of-charge. This move has prompted a surge in visits and y-o-y increases in arrivals from key markets, including: India (up by 18 percent); China (up by 43 percent); and Russia (up by a record 366 percent). Qatar has a busy schedule ahead, prepping for the FIFA World Cup 2022.

The country is required to have 60,000 available hotel rooms for the event, as per FIFA guidelines, and is even considering accommodating football fans on cruise ships during the tournament. Qatari authorities also aim to attract 5.6 million visitors annually by 2023 as part of their National Tourism Sector Strategy 2030, which is supporting efforts to diversify the economy.

Like its Emirati neighbors, Saudi Arabia has a lot on its plate, with a bustling religious tourism sector and a highly ambitious plan Saudi Arabia eyes leisure offerings Like its Emirati neighbors, Saudi Arabia has a lot on its plate, with a bustling religious tourism sector and a highly ambitious plan - Vision 2030 - to diversify its oildependent economy. The authorities have thus implemented higher pilgrim quotas and increased leisure offerings to attract more visitors. The country now has 477,000 rooms, with more than 65 percent of the supply located in Madinah and Mecca. In addition, more than 94 hotels that will provide a total of 40,000 rooms are currently under construction.

Riyadh’s hotel market consists of 12,000 rooms, with the number expected to reach 15,000 by 2019. Construction activity is also evident in Jeddah, which has 10,000 rooms currently available and a further 2,500 under construction. The country’s economic capital, Riyadh, welcomed 5 million

visitors in 2017. The market is expected to strengthen in the coming years, with the introduction of homegrown boutique hotels, as well as lifestyle hotels, alongside conventional, upscale corporate properties.

The latest additions are: Hilton Riyadh Hotel & Residences; Copthorne Hotel Makkah (Jabel Omar); Swiss-Belhotel Al Aziziya Makkah; Millennium Hotel Jeddah; and Hilton Garden Inn Al Khobar.

Oman’s tourism ambitions Although less ambitious than its Saudi neighbor, Oman also has its sights set high when it comes to developing its tourism industry. The country is targeting 7 million tourists by 2040, including 2.7 million for the capital Muscat. Additional infrastructure – such as a larger international airport – is planned, as well as a new business hub, which will be developed in the desert. The sultanate has plans for the former sleepy outpost Madinat Al-Irfan to compete with Dubai in the near future. The Mall of Oman and The Wave complete the leisure offer.

Muscat currently offers 9,600 rooms, with a further 3,400 currently under construction and expected to be operational by the end of 2018. Oman has plenty of potential to become a regional cultural hub, but the authorities are all too aware that their economy still feels the weight of fluctuations in oil prices.

Egypt and Lebanon under pressure In Northern Africa, Egypt is still struggling to regain its title as favorite destination for

In collaboration with

European and Russian visitors, who began looking elsewhere when the Arab Spring of 2011 prompted years of political and civil unrest. The Metrojet attack, when 224 Russian tourists died, also halted flights from Russia for two years in 2015. With a more stable political situation and the resumption of all flights, the country’s hospitality sector is back in business, enabling its hotels to deliver stronger performances. Egypt has around 78,800 rooms and 19,000 in the

Development programs launched by countries to diversify economies should deliver an improvement in economic performance pipeline. Significantly, international brands are staging a comeback, with Hyatt planning a new hotel in Cairo in 2020. And finally to Lebanon, where hotels are still suffering from fluctuations in the number of Arab visitors - their primary foreign clientele.

Occupancy rates have declined in Beirut hotels, falling to 58.9 percent in the first quarter of 2018 from 61.9 percent in the same period last year, although a rise in the number of European and local tourists is partially compensating for the loss. Out of the capital, however, there are signs of new positive trends, led by the opening of guesthouses. Their popularity indicates a

new and growing interest in rural tourism and less formal types of accommodation.

Mark your diaries Having assessed the current situation, thoughts turn to the coming months and years and what they hold. First, we need to keep a close eye on the region’s major events - Dubai’s World Expo in 2020 and the football world cup in Qatar in 2022.

The regional hospitality market is projected to reach USD 32.5 billion in 2022. Secondly, the various development programs launched by countries to diversify their economies should reap rewards, delivering an improvement in economic performance and increases in government spending.

These policies are expected to boost the number of arrivals, notably from Europe; indeed the GCC is eyeing an increase in visitors of 17 percent from 2018 to 2020.

The Gulf hospitality market is also moving to capitalize on the millennial segment, given this group’s leaning toward experiential travel and value for money. Indian millennials are proving to be a market with considerable potential, with their numbers having now surpassed 400 million, and Dubai is one of their preferred destinations.

To keep up with rising projected demand, the hotel supply is expected to reach approximately 835,723 rooms and furnished serviced apartments by 2022, a compound annual growth rate growth of 4 percent on volumes in 2017. Projects in the pipeline are worth USD 147 billion, comprising 724 hotels, 292 furnished serviced apartments and 140 resorts. hodema.net

MIDDLE EAST HOTEL PIPELINE CITY

KEYS IN 2017

EXPECTED KEYS IN 2022

KSA

477,000

541,000

UAE

132,000

183,000

Qatar

25,000

60,000

Bahrain

16,000

25,000

Kuwait

8,000

10,000

Oman

22,000

30,000

Egypt

78,000

19,000

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

47

BUSINESS

HOTELS

THE FUTURE OF

LOYALTY 1. Emotional loyalty

In sectors such as hospitality, many travelers are highly motivated by loyalty programs and driven to maximize both the points and miles they can earn to offset against future trips or stays. Chirine Salha, senior consultant at Ulysses Consulting, discusses this ageold model and explores how it can keep up with the times From the operator’s viewpoint, consumer loyalty plays an integral role, both for client retention and for encouraging direct bookings. A loyalty program is the most effective tool for hotel brands to defend themselves against online travel agencies, and with distribution costs increasing, it is a great incentive for persuading consumers to book with the hotel directly.

Operators also invest in loyalty schemes because of the data it offers them; marketers are capturing and leveraging loyalty data to help them better understand their customers and market effectively to them.

Today, loyalty programs have come a long way since Holiday Inn and Marriott launched the first initiatives back in 1983, and are undergoing something of a revolution. The rules of the game are changing and loyalty is no longer about old-fashioned rewards systems.

So what are the key concepts in the future of loyalty?

48

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Given all the commercial messages that we're bombarded with, and the focus on price, transactions and discounts, the emerging driver for loyalty is, understandably, the emotional element.

Marketers are increasingly looking into experiences money can’t buy. If guests have had a good experience somewhere, then they are more likely to return than risk trying another unknown brand.

Hotels can leverage on the fact that we are creatures of habit and shift the focus from persuading the customer to sign up to a scheme, to actually getting their first guest experience right, hence gaining their trust and building loyalty.

Today, loyalty programs have come a long way since Holiday Inn and Marriott launched the first initiatives back in 1983 With trust, eventually comes love, and with love comes loyalty. We all have brands that we love, that we connect with and relate to, regardless of loyalty schemes. Some brands are so well loved that their users play a major role in doing the marketing for them on social media, with Instagram posts and recommendations. Some hotels are capitalizing on this form of love and rewarding guests for not only spending money with the brand but for sharing content on social media, referring friends and reading emails.

2. The role of technology The next consideration is technology. It’s crucial for hoteliers to build their retention programs on the communication channels that their customers already use and today, this means mobile phones. AI and Chatbots are also improving customer engagement. Chatbot is generating

interest, with businesses investing in it, signaling that it could soon become mainstream in maintaining customer commitment.

3. The rise of premium memberships Hoteliers are now actually selling the privilege of belonging to a loyalty club and people appear willing to pay for such a fee-based program. Guests feel that rewards in paid schemes have more substance than those in free programs.

Boutique hotel operator Leading Hotels of the World increased its fee to USD 175, eventually filtering only true enthusiasts and retaining some exclusivity allure.

4. Partnership An increasing number of brands are seeking out strategic partners, as they bring additional value beyond what they could provide if working alone.

Such recent alliances are Hyatt Hotels Corporation with Small Leading Hotels (SLH). For SLH, this partnership gives independent hotel members access to Hyatt’s loyalty members and increases their bookings; for Hyatt, it gives its own loyalty members access to more luxury hotels worldwide without having to add to its portfolio.

In collaboration with

Another partnership is that of Marriott, integrating Starwood Preferred Guest, Ritz-Carlton Rewards and Marriott Rewards together, in a move that combines 110 million travelers.

5. Flexibility and easier rewards Providing immediate gratification to the guest is a way of building loyalty, especially for independent hotels.

Making rewards much easier to redeem, like instant rewards, preventing points from expiring and preventing downgrading are new trends adopted by marketers.

Marketers are also engaging in programs that provide flexibility, as travelers want to be able use points when, how and where they want to.

6. Predictive and personalized rewards Rewards are moving to experiences tailored to the individual. One member might want free internet, while someone else could be more interested in Kids Club access and another theater tickets.

Creating such customized experiences requires data and predictive analysis, but ultimately will allow the marketer to

transition from standard cookie-cutter rewards to more creative experiences that better reflect the spirit of the brand and make it easier to achieve loyalty.

Hoteliers are now actually selling the privilege of belonging to a loyalty club and people appear willing to pay for such a feebased program 7. The loyalty divide With the above interpretation of what loyalty programs are gearing up to become, in February 2018, Oracle published a study titled ‘The Loyalty Divide, Operator and Consumer Perspectives, Hotels 2018 Divide’. It revealed that hotels believe they offer personalized and relevant rewards, while customers disagree and look to social influencers for validation in their choice of travel. Hotels believe that 61 percent of guests would openly sign up to loyalty program, compared to the reality that consumers are much more selective.

In fact, 30 percent hardly join programs,

46 percent only sign up to relevant ones and only 24 percent openly sign up to every program.

The report also describes four loyalty archetypes of guest behavior including: the Broadcaster, who may flit between brands, but will be go loudly public with his experience, good or bad; the Enthusiast, an engaged brand follower who is loyal but not loud; the Lazy Loyal, rather unengaged but can be loyal to a brand because it’s easy to be; and the Seeker, who shops around for the best value and is not sensitive to brands.

Echoing these findings, what hoteliers and travelers should hope loyalty schemes eventually develop into is a direct, unique and flexible relationship, with exceptional treatment and recognition. For that, communication on a more personal basis is essential. This brings us back to the human element of the hospitality industry, a scenario in which employees are empowered and given the right tools and know how to listen and respond to guests, hence adjusting the service and product offerings to their individual needs. ulysses.consulting

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

49

BUSINESS

HOTELS

In collaboration with

SPA AND WELLNESS

Buoyed by the growing emphasis on health and fitness, consumers have shown themselves to be increasingly willing to spend money on wellbeing, helping to drive this fast-growing sector forward, as Annie Fernandez, senior analyst, Colliers International Hotels (MENA), explains The region’s spas can generally be classified into four categories: destination hotel facilities; hotel spas; medical spas; and standalone facilities. While destination hotel, hotel and standalone spas are mostly focused on providing holistic treatments, medical spas, instead, concentrate primarily on surgical and invasive procedures. Given the growing prevalence of spas in the region and increase in interest from leading operators, Colliers International Hotels (MENA) has been studying the market’s performance, based on data received directly from a spa panel, representing a stock of more than 320 treatment rooms in the UAE and KSA markets.

The UAE’s hotel spa market performance The wellness market in the UAE has been increasingly affected by the growing influx of price-sensitive source markets.

The average capture rate of hotel guests (percentage of in-house spa guests to total hotel guests) continues to hover around 2 percent in the country. Volume-driven and aggressive marketing campaigns have created a highly competitive market, leading to a drop in revenue and an increase in the number of treatments sold per spa.

In the first half of 2018, Abu Dhabi’s hoteloperated spas have seen a 6 percent increase in the total treatment revenue compared to the same period last year, while Dubai witnessed a 2 percent increase in the number of treatments sold.

50

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Destination hotels and resorts in the UAE have been able to maintain a high level of in-house guests capture ratio (vs. walk-in guests), particularity in Dubai, where the average stands at 58 percent. Abu Dhabi, on the other hand, continues to witness growth in walk-in customers, which contributed to the increase in the overall treatment revenue for the city’s spas.

Volume-driven and aggressive marketing campaigns have created a highly competitive market, leading to a drop in revenue and an increase in the number of treatments sold per spa KSA’s market performance Demand for wellness and health facilities has gained momentum in KSA in recent years, with the Kingdom expected to welcome more female-dedicated spas in hotels to cater to growing demand. An increase in the participation of women in KSA’s workforce and higher levels of spending power are predicted to have a positive impact on the spa and wellness industry. In the coming years, KSA is likely to witness the entrance of new international players, helping the market to further evolve.

The average daily treatment rate among the spas operated by luxury hotels in KSA was approximately SAR 450 (USD 120) in the first half of 2018, while the average number of treatments sold per day was around 15. The spas witnessed a 31 percent increase in the ratio of in-house guests (vs. walk-in visitors) and 3 percent increase in treatment room utilization in the same period.

New openings and evolving concepts Colliers has identified four key growth areas for the spa and wellness sector across the region:

1. Emergence of dedicated wellness centers The UAE will soon witness the opening of MAG Creek Wellbeing Resort in Dubai, which will be the region’s first and largest wellness facility, and EZ Wellness Centre in Al Zorah Ajman, which will form part of the eco-friendly Al Zorah Development, featuring a golf course, luxury hotels and residential units.

2. Spa and wellness based masterplans KSA recently announced the launch of Amaala, a luxury destination on the northwestern coast that focuses on wellness tourism. Other masterplans, such as The Red Sea project and NEOM, will also include wellness as one of their key components.

3. Ongoing opening of luxury hotel spas Dubai and Abu Dhabi will witness the opening of key new luxury spas in the coming months, including the Cinq Modes Spa at Emerald Palace Kempinski Hotel, luxury spas at Stella Di Mare, Mandarin Oriental Jumeirah Beach and The Abu Dhabi Edition, alongside a 2,200 squaremeter spa earmarked for Jumeirah Saadiyat Island Resort.

4. Introduction of lifestyle brands In line with the latest lifestyle trends and rising popularity of wellness tourism, hotel operators are continuing to add or develop brands that focus largely on wellness and fitness concepts to capture both primary and secondary-purpose wellness trips. According to Global Wellness Institute, visitors falling into the former category are known to spend 130 percent more than an average tourist.

Operators are entering the wellness space by acquiring brands, such as Hyatt, which has obtained the Miraval Wellness Spas line, while IHG’s home-grown brand Even Hotels focuses on the fitness concept, which has potential for growth in the region, especially in the urban localities of the UAE and KSA. colliers.com

It’s time to travel earlier than usual, because you can now double your Flying Blue Welcome Miles with your new AIR FRANCE KLM - BANQUE LIBANO-FRANÇAISE Visa card and get the chance to win an extra 50,000 miles.* Bon voyage!

*Apply for the card before January 26, 2019.

To double your Flying Blue Welcome Miles and enter the draw to win 50,000 miles, spend at least $/€1,000 with your new Visa Platinum card and get 6,000 miles, or at least $2,000 with your new Visa Signature card and get 10,000 miles, before February 26, 2019.

Conditions apply.

01/03 79 13 32 | Short No: 1332 | Call Center: 1272 info@eblf.com

|

www.eblf.com

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

51

AUTHENTIC BUTTER A SOURCE OF

PLEASURE White, yellow, tender, smooth, soft, flavored, salted…

Butter takes many forms, textures, colors and flavors.

How can you tell the difference and how do you choose the best one?

FIRST THINGS FIRST, WHAT IS BUTTER? Butter is the milk fat obtained by beating the cream pulled from milk.

It consists, according to the regulations, of a minimum of 82 % of fats of dairy origin and of a maximum of 16 % of water in the form of droplets.

NOT ALL BUTTER ARE CREATED EQUAL The best butter takes time to make. In Europe, the process of making butter is comprised of seven stages from milking, to the dairy to the packaging.

Above all, it is necessary to respect the time of maturation, of churning, of kneading. The time spent is what gives added value to the product: the taste, the aroma, the texture.

So of course you will have understood: origin is one of the most important factors when choosing butter.

European butter is an entirely natural product in its pure state. Making 1kg of butter requires 22 liters of milk. And that’s it! By law, in France, only salt can then be added, to obtain a salted butter. It has been made the same way for thousands of years and is still as smooth, soft, and delicious as it always has been. Even through the ages, it has remained a natural and traditional product, an emblem of European agriculture and gastronomic cultures.

Embedded in regional products and ancestral expertise, it is the benchmark product of pleasure and gastronomy.

Did you know?

European Butter is 100% natural: soley containing cream, milk and ferments.

— European Butter is a traditional product, an emblem of European agriculture and gastronomic cultures.

— European Butter Can be yellow as a result of the grass which the cows eat!

BUTTER: COOK IT OR SPREAD IT! Butter is a food, much more than a mere ingredient, and it reveals numerous flavors.

It fits into elaborate dishes and simple recipes alike. Nowadays, we readily place it at the table, at the forefront, as we would do a noble product. Butter, an essential ingredient for new culinary trends, is an ever-renewed source of inspiration.

BUTTER, OIL, MARGARINE: WHICH ONE HAS THE HIGHEST FAT CONTENT? Butter and margarine have the same fat content: 82%. Butter is animal-derived, from cow’s milk; and margarine is from vegetable origin, from sunflower seeds.

However, oil (regardless of its type or origin) has a 100% fat content.

WHITE BUTTER, YELLOW BUTTER, WHAT’S THE DIFFERENCE? Be it yellow or white, butter contains 82% of fat. The yellow color is the result of beta-carotene, which is naturally found in milk and transforms into vitamin A in the body. Beta-carotene is found in grass fed cows: the more grass a cow eats, the more likely the butter will be yellow in colour. Consequently, butter is stronger in colour during spring, as cows eat fresh grass. Summer butter is also richer in vitamin D: it is synthesized by the cow when it is exposed to the sun, which in turn is found in the milk and the butter. In Europe, cows eat grass in the meadow, that’s why you can find both white and yellow European butter!

The content of this advertorial represents the views of the author only and is his sole responsibility.

The European Commission do not accept any responsibility for any use that may be made of the information it contains.

FRENCH BUTTER, THE SECRET TO MAKE THE DIFFERENCE

CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION

COOKING WITH BUTTER IS A MAJOR BASIS OF EUROPEAN CULINARY HISTORY

More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavor. Its malleable texture enables it to create audacious fantasies. This is why it is now widely used in cutting edge and refined dishes. But, above all, this aroma capturer has tickled the imagination of chefs, who create unusual, sophisticated recipes to surprise audiences of consumers who are becoming increasingly numerous and demanding. According to Eric Trochon, Meilleur Ouvrier de France 2011, “Butter is an incredible holder of aromas, the buttery note prolongs the taste of food in the mouth. It ennobles the simplest products and provides that little «French twist» which is essential for all other preparations.”

THE RIGHT AMOUNT OF EUROPEAN BUTTER. AND A DASH OF EXPERTISE

Every chef has his own tips and secrets to use it wisely and in the right way. Above all, they recommend always choosing high quality butter containing 82% fat and, in

particular, to avoid substitute products such as vegetable fats and other blends.

Using European butter ensures this high quality. Cooking with butter requires managing it as a raw material. In the same way as any other product, it has to be respected to preserve its qualities.

Not overcooking it, not adding too much, to obtain the most flavorful dish, which must never leave an impression of fattiness or heaviness.

BUTTER IN MIDDLE EASTERN RECIPES? WHAT A GOOD IDEA!

Cuisine is in perpetual movement.

Worldwide, chefs are rewriting the traditional codes for more creative cooking. The secret to achieving a modern approach? Using adaptable products like European butter!

Chef Maroun Chedid, from Beirut, Lebanon, told us: “European butter is a versatile product, a delicious enhancer for so many foods and the essential ingredient for baking”

Chef Maroun Chedid’s reveals his secrets when working with European Butter: According to me, the most important thing when cooking with butter is to choose carefully a high quality butter because it composes the main base of a recipe and can drastically change your dish. European butter is always a good choice to offer the best quality dish to our customers.

I have some secrets when working with European butter, for instance when I emulsify my sauces I always use knobs of very fresh butter to keep them from breaking and ensure they remain stable.

Another tips for you to obtain a new dimension of flavor with a long-lasting taste in mouth; umami, is to use smoked butter.

Bon Appétit !

BUSINESS

F&B

THE FUTURE OF THE F&B INDUSTRY IN THE MIDDLE EAST The Middle East’s F&B industry has currently entered a paradoxical state; while there is clear evidence of incredible year on year growth, which is undoubtedly a reason to celebrate, these results come tempered by a variety of challenges that have easily made the sector one of the region’s most cutthroat fields in which to operate. Abdul Kader Saadi, managing director and owner of Glee Hospitality Solutions shares his thoughts Photo Credit: Taste & Flavors featuring Joe Barza

Today, F&B operators inch forward with a mixture of caution and optimism toward a future that promises great rewards for those that can grasp the opportunities, while also weathering myriad difficulties.

Focusing on the UAE According to the regional research company, The MENA Research Partners, the GCC’s F&B sector is expected to grow 7.1 percent annually to reach USD 196 billion by 2021, up from USD 130 billion today. In terms of percentage, Saudi Arabia alone accounts for over half of the market share, followed by

the UAE, with 31 percent. If we are to analyze the regional F&B industry from a strategic standpoint, then we should first focus on Dubai, which is perceived as the metaphorical window, both in terms of favored market entry and the ideal entry point to secure one’s foothold in the sector. In layman’s terms, many F&B investors want to successfully establish themselves in the UAE first, before making a move into new territory.

However, although the country is seen as a prestigious, regional gateway, this same mass demand has caused the UAE

market to reach maturity in terms of the global and local players it hosts. The market is currently extremely competitive and arguably close to being highly saturated. In light of the current operating climate, it is essential that up and coming F&B concepts offer a unique angle and an exceptional experience across all areas of food, service and social media, alongside others, in order to ensure a competitive edge that will be needed to survive.

It is essential that up and coming F&B concepts offer a unique angle and an exceptional experience across all areas of food, service and social media In addition, the UAE has invested heavily in several vast entertainment spaces that include Ferrari World, IMG and Dubai Parks & Resorts, which, although offering promising avenues, are still far from reaching maturity in terms of the positive impact they could have on the F&B sector.

In terms of demand, consumer habits have also evolved in the UAE over time, with the result that F&B investors are having to adapt their models to cater to a changing market. Technology is now an integral part

54

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

In collaboration with

of the customer experience, with delivery apps like Deliveroo, Carriage, UberEats and Zomato greatly increasing the delivery percentage of the overall business market for F&B operators. This, in turn, is forcing F&B investors to keep their operation models continuously updated and stay vigilant when it comes to market trends, in order to remain in the top tier of successful operating restaurants.

In terms of challenges, the UAE’s market conditions are currently extremely difficult, and have been so for between 18 months and two years, due to a variety of factors, which range from a problem of oversupply to shifts in consumer habits. In addition, although delivery apps are benefiting customers, the added costs to F&B operators, which can sometimes be as high as 30 percent, have created a negative ripple effect across the business.

To summarize, the major factors set to drive growth in the UAE’s F&B industry are surging demand for fast food, especially among the younger generation, the popularity of online ordering platforms and an expanding tourist base that will create demand for more outlets with a diverse cuisine.

The Saudi shift With the lion’s share of the market, Saudi Arabia is moving to open up its broader hospitality and entertainment industry, on the back of recent economic and sociopolitical changes. The knock-on effect

has resulted in first-time expenditure in activities and services, such as cinemas, and increased market confidence in hosting upcoming Disney and Marvel shows and events, in a focused attempt to increase domestic spending. It should be noted that entertainment development holds a prominent place in the Kingdom of Saudi Arabia’s Vision 2030, which is targeting increasing domestic household spending on cultural and entertainment activities from 2.9 percent to 6 percent, and recapturing

Although delivery apps are benefiting customers, the added costs to F&B operators, which can sometimes be as high as 30 percent, have created a negative ripple effect across the business part of the USD 30 billion spent outside the Kingdom on tourism and entertainment by Saudi citizens.

Eating habits in Saudi Arabia have also changed, alongside these paradigm shifts, with the majority of the population under the age of 30 abandoning previously institutionalized ‘social barriers’. These include the removal of family sections previously enforced in restaurants and outlets, with the result that people are going

out more, effectively changing the social/ dining dynamic. This, in turn, is creating new opportunities that were previously culturally off limits in the KSA market for investors to explore and tap into.

Standards on the rise in Egypt Egypt is another major contender in the broader MENA F&B market that merits consideration when assessing the future of the regional industry. Due to the devaluation of its currency, the country has seen a sizeable influx of investment, which has resulted in a rise in standards across its F&B sector. Several homegrown concepts have moved to up their game on the domestic scene, spurred on by the arrival of international brands and chains that have entered the local market and successfully established themselves there.

Broad view Going forward, the Middle East’s F&B market will continue to present challenges, although with projections indicating clear profits in the future, it undoubtedly still holds a lucrative attraction for potential F&B operators keen to make their mark in the region. However, there are key issues relating to evolving consumer trends and sociopolitical and economic factors that will require attention to ensure a concept meets the essential survival criteria of remaining relevant and competitive. gleehospitality.com DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

55

BUSINESS

F&B

O T S ’ E R E H H T W GRO To learn more about what’s making waves across the Middle East market, HN spoke to four of the country’s longest-standing and most prominent providers of organic products

ORGANIC FOOD TRENDS Mario Massoud

Sabine Kassouf

Driven by a simple passion for real food, Biomass has been farming organically since 2007, producing a growing range of certified products, as the company’s co-founder, Mario Massoud, explained.

Located in Batroun, the firm entered into collaborative efforts with certified organic farmers and today, the network includes 42 producers, farming across Lebanon.

“Certified and traceable, Biomass fully abides by European regulations for organic farming and their partners are regularly monitored and controlled,” Massoud explained.

The difficulties

Nour Melhem

Youssef Fares

56

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Turning to the obstacles Biomass has to contend with, Massoud continued, “Some of the challenges we face as a brand pertain to lack of government subsidies or support, coupled with low levels of individual awareness about what organic really constitutes, which drives further skepticism related to the authenticity of the products sold.” Massoud added that the situation allows “just about anyone” to promote a product as organic, without it being subject to official verification, which creates tremendous confusion for consumers. “It also allows the parties making false claims to remain in operation,” he noted. “As a result, brands like ours suffer.”

Massoud also acknowledged that organic products are inevitably more expensive than non-organic products in the same category.

This, he said, is due to the fact the number of organic farms in operation remains small, yielding a harvest of equal volume.

“Also, the problem with organic farming is that the produce cannot fight pests and other diseases compared to conventional farming,” he added. “Also, when it comes to harvesting the produce, all the plants are hand-picked, in turn, raising overheads.” He noted that the packaging of the products offered further increases overheads, resulting in a high-cost value chain.

A New Earth is an organic and ecoliving store that has been operating in Lebanon since 2009. Tracking the market’s development, managing partner, Sabine Kassouf said, “We were the first comprehensive organic store in Lebanon to offer consumers premium quality items. At that time, we started importing organic baby food, personal care items and eco-friendly household products. We were also the first to introduce the superfood products to the country. By ‘super-powders’, I mean concentrates, such as spirulina, acai, baobab and certain types of mushrooms.” Kassouf added that not only are these concentrates healthy, they’re also used to enhance the taste of certain foods. “This is why several innovative chefs are using them to create delicious little masterpieces,” she said.

Hot trends Committed to keeping up to date on what the future has in store, A New Earth’s

co-founders attend a variety of annual European fairs throughout the year.

Commenting, Kassouf said, “Lately, we’ve been amazed at the diversity of new trends emerging within the sector. In particular, we’ve noticed that cricket and insect flours are trending, while plant-based protein options are multiplying.” She added that though veganism remains a hot topic, the impact of the ‘plant-based diet’ is rising, because it is more achievable than a vegetarian or vegan diet. “Other products set to make a splash include milk-free ice cream, gluten-free breads, biscuits free from nuts, eggs and even flour,” she said.

Several products are now also being sought out by consumers for their healing properties, with kimchi, pickles, sauerkraut, tempeh and kefir among those in demand. “One particularly exciting and promising development for the region is a growing global trend that’s driving Middle Eastern cuisine to the forefront,” Kassouf explained. “Persian, Moroccan, Syrian and Lebanese influences are topping the list,

The delicate nature of growing produce organically makes it extremely susceptible to the elements, be it temperature, water or light with spices like harissa, cardamom and thyme making their way onto more menus, as well as dishes such as shakshuka and grilled halloumi.” Remaining relevant and developing a strategy for expansion are key focuses for any business, including those in the organic segment. Nour Melhem, operations manager of Live Organic, a family-owned business that has been promoting the organic lifestyle since 2011, outlined some of the decisions that had proved necessary since its launch. “The company first began sourcing its products from local organic farmers, which, after some time, proved difficult for a number of reasons,” she said. “At that point, we realized that if we were to grow as an organic company in Lebanon, we’d need to change our business models.” As a consequence, the firm contracted several international suppliers from Central Asia to Canada.

On the subject of pricing, she explained that while organic products are predictably more expensive, importing them increases these costs. “However, the market has definitely grown over the past couple of years due to increased demand.

Consequently, priuces have decreased to a more affordable degree, especially for us. What’s also interesting is the fact that a new and young breed of consumers has emerged - one that’s well-informed about organic food and ready to pay top-dollar

prices to get their way. This trend is not only encouraging, but will undoubtedly play an important role in moving the local industry forward.”

Natural and organic food glossary

Having garnered a host of local, regional and international awards, Zejd, founded and operated by Youssef Fares, offers people around the world some of Lebanon’s best extra virgin olive oil.

Practices ensuring that small farmers are not exploited.

“The local and regional organic market remains a somewhat small, niche industry,” Fares acknowledged. “You have to keep in mind that the industry is still quite young. Admittedly, when launched, it was expected to grow significantly. However, when it comes to both local and imported products, these remain fairly expensive, which hinders further growth.” He added that on the positive side, consumption of a variety of these products is rising, amid higher levels of awareness and concerns related to health.

Fair trade

Free range The term only applies to poultry and means egg-laying hens have outdoor access, more cage space and better ventilation.

Genetically modified organism Scientists inject a host organism (animal or produce) with a foreign gene to help it resist pesticides, pests or freezing..

Gluten free Made without gluten, which is an elastic protein that gives a chewy texture to wheat, rye, barley, and can cause digestive distress for people with gluten sensitivities.

Grass fed or pasture finished

“It is a fact that the products’ higher price points when compared to others that are non-organic, but similar and in the same category, makes them unaffordable to some consumers,” he admitted. “But on the other hand, organic products have become commonplace and widely available in Europe due to their lower price points, which have been facilitated by a well-established production industry.” Fares explained that in Lebanon there is only one certification body. He described the fee to acquire a certificate as “exorbitant”, which puts it beyond the reach of most looking to break into the market.

Raised on grass or hay rather than grain, grass-fed cattle contain more heart healthy omega-3 fatty acids than conventional beef.

Asked specifically about the brand, Fares said he believes that the quality of the terroir is what distinguishes Zejd from others. With the line first certified organic 14 years ago, the founder and his team have had plenty of time to fine-tune the process and obtain the best results from the olives they grow. The result is a raft of outstanding products recognized and embraced by both global consumers and culinary communities alike. Today, the company’s products are shipped to the US, Europe and the Far East, as they are targeted to the retail markets.

Slow Food Movement

Fares explained that in terms of sales, the company is employing the retail rather than the wholesale model, since that gives them greater ability to be competitive. “If we were to adopt a wholesale system, we would have to significantly lower our prices to remain competitive,” he said.

“Locally however, we are selling wholesale to restaurant chains and supermarkets, although these remain the exception. Until the cost of acquiring certification and access to organic agricultural fertilizers becomes more financially feasible, it will remain virtually impossible for smaller-scale farmers to enter and grow in the market.”

Locavore A person who favors locally produced food over food produced in other regions.

Natural Foods that are hormone and antibiotic free, which could be organic, if regulated.

Organic Fruits and vegetables free of pesticides and continuously regulated by a certified external auditing party.

The movement is based on rekindling interest in fresh foods, farmers, community and food culture, as well as raising awareness about how what we eat affects us and our world.

Sustainable A method of consciously using a resource so that it is not permanently damaged and the negative environmental impacts of production and transportation are minimal. Superfoods based on a diet comprising 14 foods with the most proven health benefits and least negative properties, like sodium and saturated fats.

Vegan Diets exclude flesh, fish, fowl, dairy products, eggs, honey, animal gelatin and all other foods and ingredients of animal origin.

Vegetarian People who don’t eat meat, fish or poultry; a diet claiming lower levels of saturated fat, cholesterol, and animal protein and higher levels of antioxidants, folate and magnesium than meat-based diets.

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

57

BUSINESS

F&B

GENERIC GOODSTHE NEW APPROACH F&B operations are based on three major pillars of equal importance; location, service and quality of offering. The quality of offering is determined by two key factors, namely the standard of the raw materials used and the skill in production.

Chadi Chidiac, managing partner of PROTOCOL, looks at purchasing and its impact on the bottom line The Middle East market For over a decade, significant importance has been given by operators in the Middle East to the quality of raw materials used in their recipes. Hence, all stakeholders, ranging from chefs, managers and owners to growers and guests, have become wiser and more knowledgeable about what to work with and order.

Some major chains and operators have set up defensive strategies to counter price volatility and inflating costs of raw materials by integrating vertically.

However, dealing with this issue is certainly no walk in the park, especially for medium and small-sized operators.

Photo Credit Nathalie Jolie

SAVINGS RATE

1) Playing the smart game of seasonality and price volatility, giving them a major advantage in a fiercely competitive market.

Beef 6% Fresh Cream 23%

2) Maintaining stock levels to match demand without any potential gaps or deficit, which could result in the rapid switching of accounts to competitors.

Butter 21%

Chocolate 8%

Crystallized Sugar 22%

58

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

In particular, this phenomenon imposes challenging tasks on suppliers’ chains, which are constantly having to keep up with market dynamics by:

Wheat Flour 20%

3) Avoiding tying up large volumes of cash in stocks.

4) Playing the smart game of yield management by focusing on seasonality and price volatility, a crucial edge in a fiercely competitive market. Only 10 years ago, the demand for many ingredients was much lower and, in some cases, nonexistent. Examples include ingredients such as gin-infused salmon and wagyu beef for the high-end market or salmon gravlax and grass-fed Argentinian beef for mid-toupper-tier users.

In collaboration with

Replacement aces A recent study conducted by PROTOCOL - a supplier itself through its trade division - on the HORECA supply chain surveyed just over 60 establishments operating in Lebanon and the Middle East through separate entities and/or franchise agreements. Its findings clearly showed the evolution in demand patterns for guests and the need for operators to either satisfy their guests’ demands or introduce new items and offerings to increase competitiveness.

Either way, the creation of a premium product constituted a steep uphill battle, hampered by increased stress on food costs.

It also narrowed the contribution margin for operators, as happened previously when hotel amenities were introduced and guests showed themselves unwilling to pay more in an economically challenging environment, despite increasing their demands.

Smart moves are already underway, with operators beginning to change their modus operandi and choosing to seek out highquality alternatives to some traditional, replaceable ingredients from identical, if not better producers based in lesser-known locations, at cheaper prices and sometimes with a better yield-per-unit.

Shifting patterns Decisionmakers at reputable establishments and well-known entities have begun rethinking their strategies, especially when it comes to reducing direct or variable costs or food costs, otherwise known as COGS (cost of goods sold) in the business.

Gilbert Hobeika, general manager, Wooden Bakery, said because of the spike in labor costs and changes to the tax laws, as well as rocketing prices of raw materials, the business had needed to rethink its approach. “Thus, we set out our strategic plan, undertook a daring automation investment and, most importantly, sought alternative suppliers for raw materials and products used,” he explained. “We have also incepted satellite warehouses, alongside renewable power, thereby cutting down direct cost of food, as well as labor and utility expenses.”

The same pattern is evident in most GCC countries, with a shift underway in market conditions, according to Daniel Chidiac, general manager, Greenhouse

Foodstuff Trading. “The Emirati market has become extremely tough; end-users are becoming much more cost-conscious, which is putting pressure on procurement managers,” he said. “We therefore had to change our strategy and focus, which had always been high-end oriented.” He added that generic products and ingredients represent the best alternative for both operators and clients, preventing them from paying for the marketing of the brands.

Moves to source alternative produce and suppliers, with a view to significantly reducing food costs, are also underway in Saudi Arabia, prompted by regulatory changes, which are expected to have a huge impact on the operating bottom line.

“The Ministry of Commerce and Industry will be playing a part in controlling the sale prices of meals in the Kingdom by setting benchmarks for prices in food and beverage establishments and operations at similar levels to those being charged abroad for the same products,” said Sulaiman Al-Samahi, chairman of the National Consumer Protection Association.

According to Al-Samahi, sales prices are often inflated and many operators are overcharging customers.

HORECA suppliers of small operating equipment and kitchen utensils are witnessing the same trends, as Eliane Khalil owner and general manager of EK Hospitality, confirmed. “Having been in this business for the last 15 years or more, I’ve seen it all,” she said. “Despite a very selective niche market that is still asking for topnotch European brands, the general mood has changed. In the current climate, most food and beverage operators are looking for value products, with lines selling at lower price tags than ever before.”

Gilbert Hobeika General Manager

Wooden Bakery

Daniel Chidiac General Manager

Greenhouse Foodstuff Trading

Sulaiman Al-Samahi Chairman

National Consumer Protection Association

Consensus At the very least, managers and operators should start looking for alternative sources of goods that can be considered by smart decisionmakers as controllable expenses.

Take butter as an example; prices of French and Danish butter have been rising for more than five years, due to a scarcity of milk in their biggest source markets of France and New Zealand. Manufacturers should be considering high quality alternatives from other locations, such as Ukraine and Turkey. protocollb.com

PROTOCOL'S PRIME REPLACEMENT EXAMPLES ITEM

TRADITIONAL ORIGIN

PRICE

NEW SOURCE

PRICE*

SAVING RATIO

Beef

Argentina

$32/KG

Australia

$26/KG

1.23

Butter 82%

France

$9/KG

Turkey/Ukraine $3.5/kg

2.57

Wheat Flour

Germany

$0.7/KG

Turkey

$0.3/KG

2.33

Crystallized Sugar

Italy

$0.54/KG

Brazil

$0.2/KG

2.70

Chocolate 70%

Belgium

$12/KG

Germany

$9/KG

1.33

Fresh Cream 45%

France

$6/Liter

Spain

$2/KG

3.00

Winning factors When looking for the right ingredient, operators should adhere to the following guidelines, supported fully by the supplier: • Products’ specifications and packaging should be inspected by the chef, together with their Certificates of Analysis.

• Ask for a periodical price fix on preset timeframe whenever possible.

• Request trial samples and set sample specs’ records to match with future actual delivery.

• Make sure items are available for constant supply.

• Ask for resources, such as suppliers’ technical support or try-out sessions.

* Prices are subject to change

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

59

BUSINESS

EYE ON

NORDIC CUISINE HN explores a regional cuisine that has gone from being largely unknown to gradually generating global interest among chefs and foodies alike over the past decade, due to its extreme simplicity, focus on seasonality and vibrant colors Chef Þráinn Freyr Vigfússon

Chef Titti Qvarnström

Chef Mikko Laukkanen

Chef Tarek Alameddine

of Culinary Arts Jordan. During that time, Noma was the restaurant associated with all the reinvention and interpretation of Nordic As far back as he can remember, chef Tarek cuisine, which intrigued me. I applied Alameddine was fascinated by his mother’s twice because I wanted to learn from culinary creations, which over time he Chef Redzepi’s vision and the way he puts mastered and used, never thinking that a menu together, focusing on local and one day, these would lead to him working seasonal ingredients, as well as developing beside René Redzepi, co-owner of the two- his own style and techniques throughout.

Michelin star restaurant Noma and one of How do you employ techniques the world’s greatest chefs.

DENMARK

How did a man from Lebanon’s Chouf region land a cooking job alongside one of the world’s greatest chefs?

Cooking was initially a way for me to release stress and enjoy food. It wasn’t until I started majoring in business that I realized it was my true passion. Following this passion, I obtained a culinary arts degree from Les Roches via the Royal Academy

60

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

from back home to dishes created at Noma and what role do fresh ingredients play?

Recently, the Noma Fermentation guide was published and included a recipe that incorporated techniques we use back home to prepare basic foods like hummus.

Another dish I prepared was a paste inspired by the mhamara which was made with lacto-fermented plums, charred tomatoes,

ICELAND There has been a general absence of Mediterranean cuisine in Iceland, a reality that had been bothering chef Þráinn Freyr Vigfússon for some time, until one day, he decided to do something about it by teaming up with another Nordic chef. Together, they opened Sumac Grill, named after the tangy condiment commonly used throughout the Middle East and Africa region.

What part have experience and context played in making you the chef you are today?

A lot; experience gained while traveling has made me a more confident chef in doing new and simple things, and not always

blackcurrants and wood oil. This dish would not have been possible, were it not for local ingredients.

What similarities and differences have you noticed when comparing Nordic and Lebanese cuisine?

The Nordic and Middle Eastern regions clearly enjoy different climates, which tremendously impact their produce. To circumvent these, people from each area devised their own fermentation techniques.

The real difference is that in Lebanon, we are privy to produce from various regions, unlike Nordic cuisine, which has more diverse ingredients, but with a much shorter seasonal availability. When trying to showcase a certain ingredient, the feeling of going back home, to my roots - the feeling of Lebanon and the food I enjoyed growing up is what inspires me to create. It

complicating things or sticking to doing things the way I'm used to. I’ve taken a lot from my trips abroad when working or volunteering in restaurants in the US, France, UK, Sweden and Italy, learning from each kitchen their customs and traditions.

We’ve heard that you use Lebanese and Moroccan ingredients in your Icelandic food. What was behind that decision?

I fell in love with them. I found the North Africa and Lebanon cuisines to be very interesting, so I started to look them up and travel to those countries, seeking out restaurants with these culinary styles in every city I visit. Of course, at Sumac we’re not cooking authentic Lebanese or North African cuisine, but fusion cooking, where we’re using Icelandic ingredients and spicing

is the ingredient that pushes the process to a more or less complicated method.

Who is your biggest influence and what challenges do you face in translating your ideas?

Without a doubt, Chef Redzepi greatly influenced my career and the way I look at food in the kitchen. Innovations, from new culinary techniques to shifts in food policy discussed at the MAD symposiums in Copenhagen, are undoubtedly eyeopening experiences. On a different note, my inspiration also comes from Lebanese culture and ingredients. That is why we, as a people, need to start creating a finedining scene in Lebanon, to celebrate our ingredients. Actually, if we dig deep into our history, we can find many techniques that demonstrate a potential for recreation and reinterpretation of dishes.

things up with some of the techniques and traditions from these countries.

Simplicity and complexity are often intertwined in cuisine. On balance, which side do you lean toward?

I usually side with the simple dish, though sometimes it takes time to prep. Then it’s about adding some more subtle flavors that take time to make in a sauce or garnish. The guest doesn’t see the work in that, but only tastes it.

Does true creative expression involve mastering a recipe or making something new?

For me it's making food better – making it tastier and playing with the senses. With this in mind, mastering a recipe that's old or new and making it more interesting is my passion. sumac.is Jmesh, for example, is widely known in the mountains and inspired me to use it in making a slow-cooked quail leg, like a confit, with a sauce made of chicken and pine.

Simplicity and complexity are often intertwined in cuisine. On balance, which side do you lean toward?

Creating a dish is never as easy as it seems. Translating ideas into dishes requires an intense trial-and-error process. I usually start with an idea and end up with a dish that is different to what I had in mind. That is why it’s important to have an open mind when creating something and accepting constructive criticism in order to elevate the dish. noma.dk

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

61

BUSINESS

EYE ON

SWEDEN Swedish chef Titti Qvarnström is the second Nordic woman to date to receive a Michelin star, as co-owner and head chef of Bloom in the Park restaurant in Malmö. The natural beauty of Southern Sweden is her major source of inspiration, which she continues to draw on and evolve with the aim of sharing it with the wider world.

manipulated foods. I therefore prefer to keep the produce as close to its origins as possible, which often means putting a lot of work into the dish, as simplicity can be the hardest art form to master.

What part have experience and context played in making you the chef you are today?

I follow my heart in cooking, putting great effort into minimizing waste. Also, bear in mind that we are now an entire generation of Nordic chefs, tasked with reinventing Nordic cuisine to better fit today’s standards.

I have a very close connection with Scania, the region where I grew up. It greatly affects how I cook and my wish is to put a small piece of Scania on every plate that I serve.

What added value does a Michelin Star bring to the table?

The guide does not add value as such, given that neither the chef nor restaurant have anything to do with the handing out of stars.

That is why my focus continues to be on the everyday work, which is what I live for.

What role does simplicity play in creativity?

I find it sad that some view nature’s miracles as simple ingredients, when the real job of a chef is to not mess up great produce. A good chef will know how to bring out the best of an ingredient. Unfortunately, chefs will often not know how to prepare the most common produce, either due to a lack of skills or simple neglect. Keep in mind that perfection is more often found in the less

FINLAND Throughout his career, Finnish chef Mikko Laukkanen has prepared Nordic cuisine for ambassadors, politicians and royalty across the world, receiving numerous accolades for his masterful creations.

Creating a simple dish can be complicated and vice versa; your thoughts?

There is undeniable elegance in simplicity. Nordic cuisine is a return to the basics through nature. Everything is in season, nothing contains processed sugars, fats or ingredients you can't find naturally occurring. We strive to use organic produce and preserve the environment along the way, by using fully green products, no single use plastics and recycling everything imaginable.

Who has been your greatest influence and what remains your biggest challenge?

My aunt, who has a restaurant in Stockholm, has had the greatest influence

62

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

on me and the challenge is getting the right ingredients to make food the way we do back home.

What differentiates what you do from other chefs?

I happen to use lots of smoke to cook anything from mushrooms and vegetables to fish and meats.

What does true creative expression involve?

Mastering a recipe is one thing, but allowing yourself out of that comfort zone will see you thinking differently about how to try integrating dissimilar items into a single dish to eventually arrive at something unique.

Every kitchen is run according to a certain hierarchy; what is yours?

Some chefs prefer not to get involved until the dish is ready for that final touch before being served. I, however, prefer to be part of the entire process irrespective how big or small. chefmikko.com

What differentiates what you do in terms of the ingredients and techniques you use?

Does knowing the history of an ingredient affect how you use it?

It certainly does, especially since to bring out the best in produce, one must know and understand its provenance. This is especially important when working with small-scale and local producers, as the quality of the product will change with the season. This is something one has to work with rather than against.

How do you describe your cuisine?

My cuisine is a take on the land that I love, using what it has to offer and respectfully applying new and old methods of preparing, cooking and preserving. My ambition is to serve a small piece of this region and a small piece of my heart on every plate, being humbled by the trust and confidence my customers put in me, which is a very intimate thing. folkmatmoten.se

BUSINESS

MARKET UPDATE

In collaboration with

WHEN IN DAMASCUS Now that the Syrian conflict appears to be winding down, Tarek Hammoud, offshore team manager and consultant at Hodema Consulting Services, breaks down the city of Damascus, while mapping out its path to recovery

Syria’s capital city is home to four main food and beverage (F&B) and retail zones.

Right at the heart of Damascus, you’ll find the area composed of Abou Remmaneh, Rawdah and Malki. Home to the upper class, embassies and corporations before the war, this area is now trying to regain some of its luster. Another well-known zone, Mazzeh sits above the bustling Fayez Mansour highway, heading south-west.

Overlooked by the presidential palace, the well-to-do neighborhood attracts crowds of students who attend the University of Damascus. However, unfortunately, in recent years, Mazzeh has been the target of shelling and multiple attacks, with the hospital and infamous military airport also located there. A few blocks further on marks the beginning of Kafarsouseh, the former agricultural suburb of Damascus and now one of its most developed districts, hosting official buildings and two shopping malls: Cham City Centre and Damascino Mall. Bab Touma, the fourth zone, named after a famous historical quarter of the old city is enough to remind us what Syrian hospitality does best.

Something for everyone Each of these zones offers a specific experience. Venues located in residential areas such as Malki – and even Bab Touma – often tend to open next to each other, forming a group of restaurants that grow organically. Many also convert groundfloor residential and commercial units into

66

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

restaurants and cafes. In contrast, along Mazzeh highway and the city’s avenues, the premises are larger, with many offering a seat in the sun. The global trend for malls is also evident, with these centers providing a wide range of F&B concepts.

It goes without saying that the city’s F&B industry has seen better days. Before the war, Syria’s hospitality sector was benefiting significantly from the country’s growing status as a must-visit destination for travelers from across the globe. However, this good fortune came to an abrupt end with the 2011 uprising and ensuing

For those now eyeing the Syrian market, the potential for development is enormous, with demand high conflict, which has closed scores of outlets.

Professionals were forced to navigate a highly challenging economy for the next few years until 2015, when business started to pick up again. This rebound was explained by the slight improvement in the economy and the conversion of many retail units to F&B venues.

What’s on your plate?

The vast majority of venues fall into the cafe-restaurant segment, serving Middle Eastern cuisine, and more specifically, Syrian, with a preference for Aleppan dishes. Shisha is on every menu. One of the big operators in the market is Gemini

Group, which owns and operates Naranj and Nata, among others, and has many F&B brands across the country. However, most cafes and restaurants are still run by small independent owners, which means a high demand for brands and franchises.

In terms of cuisine offered, many venues provide menus featuring dishes from standard international recipes alongside local ones, but very few have developed themed or ethnic cuisines, such as sushi or Indian food.

Before the conflict, some global brands had started to take an interest in the Syrian market, but unsurprisingly, both international and regional brands have since shelved their plans, at least for now. For those now eyeing the Syrian market, the potential for development is enormous. Regional Middle Eastern operators and franchises, alongside some European brands, may well want to consider exploring these promising opportunities. When it comes to the F&B side, it’s worth noting that whatever your concept is, in terms of outlet category, positioning and type of cuisine, Damascus will welcome you with open arms. One mixed-use project is already in the pipeline in Yaafour, the new Royal Residences, which includes a commercial component with a built-up area of 26,400 sqm., and will be home to more than 50 F&B and retail regional and Lebanese brands. Oriental restaurants and a supermarket are already planned. hodema.net

AP

PL

E

MEGRANATE PO

CH

ERRY

EUROPEAN ORGANIC JUICES

www.euorganicjuices.eu

drink organic super juices

“The content of this this promotion campaign represents the views of the author only and is his/her sole responsibility.

The European Commission and the Consumers, Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.”

CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION

THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE A HEALTHY LIFESTYLE

BUSINESS

RESTAURANTS

In collaboration with

GHOST

RESTAURANTS Waiter-free, digitally driven, cheaper to run and with no tables to clean, these restaurants are starting to disrupt the traditional eatery in no small way. Gebran Bekhazi, managing partner of The Food Studio, fills us in on the details

Ghost restaurants are not just for SMEs

Ghost restaurants or kitchens are an innovation in growing evidence across North America, Europe, Dubai and Lebanon. Taking the form of virtual eateries, they skip the storefront and instead bring food straight to consumers by delivery, with no direct interaction between the customer and restaurateur. The food is ordered via a third-party food delivery company.

Size of the market Ghost restaurants allow operators to run a viable business with a minimal footprint, helping to alleviate financial pressures. A kitchen-only operation doesn’t need to devote square meters to customer seating or waiting areas either, further reducing operating costs.

This trend could have the effect of increasing demand for commercial kitchen space in desirable locations that offer direct access to motorways and major arterial routes, but simultaneously dampening demand for high street commercial properties. Thus, the expansion of the online food-delivery business, which is tipped to reach USD 74 billion worldwide by 2020, is driving major changes across the hospitality sector, and, as a result, also having an impact on the commercial property market.

Lebanon is home to around 3,500 independent restaurants, generating approximately USD 2.4 billion. The delivery market segment, which is estimated at 25 percent, has a total business value of USD 600 million.

68

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

• One company can now leverage on its investment and existing infrastructure to operate several ghost concepts in a single space, thereby feeding more people, expanding its reach and increasing its income streams.

• Established chain restaurants are also getting in on the action.

• Restaurants and concepts are being designed especially for delivery, or using Ghost restaurants’ modus operandi.

Deliveroo has taken the Ghost restaurant model to the next level. U.K. based Roofoods Ltd, the company behind Deliveroo, started out in 2013 as a food delivery platform, linking restaurants directly to consumers. Four years on, in April 2017, Deliveroo unveiled its Editions innovation, aimed at helping established restaurants deal with takeaway requests in cities and locations beyond their reach.

With Editions, customers can order from their favorite restaurant from across the city. Thus, the London-based company started building its own kitchens for restaurants and other providers devoted solely to delivery.

Simple, yet effective The sites are built and fitted out by Deliveroo, then leased free-of-charge to occupiers. Businesses pay nothing upfront, but will be charged a higher commission fee on orders placed through the Deliveroo app. The kitchens are staffed by teams from each brand. The approach adopted is a purely data-driven one, with Deliveroo looking at areas that are giving the strongest performance. What are the best-converting cuisines on the application and the speed of both preparation and

delivery? Deliveroo will then examine an area that’s performing less well, but has a similar demographic, which can help them fill in the gaps. Using this approach, it knows in advance whether a restaurant will make money. In a new milestone, Deliveroo opened its first dine-in space around the globe earlier this year in Singapore, while launching a food pick-up service.

Uber also ventured into the food service delivery segment in 2014, with the launch of Uber Eats. The firm has since established itself in the Ghost restaurant industry, although its virtual restaurant model differs from some others, since it takes advantage of eateries that already exist, rather than relying on commissary kitchens. In North America alone, nearly 1,000 of the food delivery service’s U.S. restaurant partners are in fact virtual restaurants, operating out of real restaurants, but peddling entirely separate, delivery-only menus. Uber Eats alone already has 1,600 virtual restaurants around the world.

Earlier this year, Dubai based Careem, the regional transportation company, acquired the restaurant-listing platform Roundtable, to trial food delivery. Careem is planning to spend up to USD 150 million to launch its food delivery business.

Since 2017, Lebanon has seen the rise of platforms promoting food service delivery, namely Toters, Onlivery and JIT (Just in Time), in addition to online startups that connect stay-at-home mothers with consumers who prefer ordering healthy home-cooked meals, rather than the usual quick-serviced options. Given these trends, the expectations are that Virtual and Ghost restaurants will strengthen their foothold in the industry and continue expanding. food-gallery.com

BUSINESS

ARCHITECTURE & DESIGN

FINDING A WINNING DESIGN FORMULA FOR A LEBANESE QSR

Despite being an architect rather than an interior designer, Tabet ensures he is involved in every single detail of every project he chooses to take on. In this particular case, after careful study of the brand’s history and its owners' desire to create a new offshoot version, targeting the Quick Service Restaurant (QSR) market, a unique idea was conceived on paper, which was then beautifully executed.

When it comes to transposing an idea into a realistic, tangible concept that holds true and flows seamlessly, choosing the right As a final touch, architecture firm becomes central we decorated the wall to the entire creation process. spaces with old However, add to that the rise pictures from Lebanon’s in popularity of oriental design golden era and fast-casual eateries, and an already-challenging process Tradition meets the 21st century is set to become even trickier.

“The challenge was to have a Lebanese Fortunately, Antoine Tabet architect revisit the space in the hope of Associates showed themselves instilling an authentic oriental spirit, while more than capable of executing employing a more fitting contemporary a project that would meet these design,” Tabet explained and other specific criteria Not only did they manage to marry these challenges, but in so doing, they created a relatively new concept of eatery. HN met the man at the firm’s helm to discuss the thought and planning that went into designing a new prototype for the Noura restaurant chain, a concept that has been operating in Paris since 1989.

70

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

In order to ensure maximum flow through the eatery, Noura’s owners acquired a space right next to L’Arche de la Défense, an area where thousands of people work. After two months of operations, the eatery has proved to be so successful that plans are already being drawn up to reproduce the design in preparation for new outlets outside of Paris, throughout Europe.

Elaborating on what makes the space so inviting, Tabet said, “We borrowed a very common Lebanese pattern found in tiles traditionally used in the construction of old houses and implemented that pattern in custom-tailored light fixtures and other types of art. Even the chairs used are reminiscent of the old Lebanese glass coffee houses.”

One of the challenges was to ensure that the numerous elements incorporated in the design worked together, rather than against each other, as Tabet explained. “The challenge was how to prevent any one component from dominating the design,” he acknowledged. “After all, you cannot have a restaurant in Europe with a predominantly Lebanese identity, as that will alienate some foreign guests who will find it difficult to relate to the concept.”

To avoid this potential hurdle, instantly recognizable urban architectural elements that are found throughout the world and therefore familiar to most customers were incorporated. “We used glass, metal and wood, in addition to leaving the ceilings exposed with electro-mechanical wires, ducts and tubes visible, though not protruding,” Tabet said. “In other words, the design also incorporates elements habitually found in industrial architecture.”

First, the groundwork was laid, paving the way for the oriental elements to be

incorporated. These included traditional Lebanese tiles, chandeliers, as well as tables and chairs that were reminiscent of those found in the popular coffee shops of the 1960s.

“We went a step further and added small flowerpots traditionally found on the balconies of Lebanese homes,” Tabet noted.

“In addition, we introduced floor-to-ceiling shelves containing various foods, which remind foreigners of a pantry of sorts, while evoking the idea of winter food storage rooms among Arabs. As a final touch, we decorated the wall spaces with old pictures from Lebanon’s golden era.”

The design needed to be modern, but also authentically oriental and efficient, allowing for visitors to be served as quickly as possible, similar to a fast-food outlet Function and design of the kitchen In keeping with the modern restaurant setup, an open kitchen was designed to not only emphasize cleanliness, but to also showcase the colorful dishes available on the menu.

Delving deeper into the intricacies of the design, Tabet explained, “To further accommodate the concept, we utilized refrigerated glass display cases. In this way, visitors on a short, 30-minute lunchbreak were offered an easier way to pick and choose items, including some that they may not be familiar with, but like the look of.”

Turning to the challenges faced, Tabet said the key issue was designing the space to accommodate operations around a very limited time period, in which many orders would be processed in under an hour.

Functional seating space

individuals with a faster-paced lifestyle.

To cater to all types of visitors, the restaurant also has a high-stool seating area located in one corner, offering diners a comfortable space to eat at their own pace. Visitors who would like to enjoy the fresh air while having a bite to eat can choose a spot in the outside seating area, which accommodates 60 people. Alternatively, for those who have more time on their hands, the restaurant’s upstairs eating area is the ideal place to enjoy a meal in peace and quiet.

“The new version is Noura’s answer to the trending street-food scene, elevated to a new level in style. It’s our vision, related to the increasingly popular fast-casual eatingout category,” Tabet said. “It’s worth noting that these outlets are operating at a higher rate and have proven so successful, that plans are already being drawn up to further expand in similar areas to accommodate this overwhelming flow.”

This highly efficient, multi-functional space represents the updated version of the Noura restaurant chain, which, while originally a fine-dining outlet, today also caters to

Tabet is confident that this QSR outlet holds plenty of potential. “It is an urban, industrial Lebanese eatery, which we believe will set the pace for others to follow,” he said. antoinetabetassociates.com

“The design needed to be modern, but also authentically oriental and efficient, allowing for visitors to be served as quickly as possible, similar to a fast-food outlet,” he said. “To resolve and speed up the daily operations, as well as internal flow, we installed three ordering touchscreens next to the entrance that send individual requests straight to the kitchen, eliminating time wasted at the check-out counter.”

Tabet added that the benefits of the system are evident, with results showing that in the span of two hours, the restaurant is processing about 250 individual orders.

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

71

SOLUTIONS

TRAINING

In collaboration with

TRAINING IS TIRED. WHAT’S NEXT? Mark Dickinson of DONE! Hospitality Training Solutions discusses the new word echoing through the corridors of management today - coaching

Coaching is a relatively new skill and there is a lot of human behavioral information and research being developed that is helping organizations to grow and truly stand out from their competitors. With the availability of ‘Big Data’, where we have the opportunity to mine millions of people’s behaviors and habits, and analyze behaviors versus results, we are rich in knowledge that was previously unavailable.

The challenge is not the availability of information, but rather using that information with talent and skill to help organizations leap forward.

Welcome to group coaching for executive teams Say you have a company that is doing okay; it has results that keep it going, but they are not growing like they used to; the importance of policies and procedures are taking over the focus on customer happiness, and organizational politics have replaced the focus on growth. You feel tired or weary and burdened. You are ready for group coaching. The question that immediately springs to mind is: “What is group coaching?”

Group coaching step by step Step 1 - Meet the team that manages the organization for a half day of high-energy thinking about where the company is, discuss the existing mission, vision and values, and look forward to where the company could be. Challenge the group with outrageous growth suggestions and crazy, limitless thinking so that their imaginations are let loose on the possibilities that lie ahead. Then leave it to cook for a week or so.

72

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Step 2 - Meet the team again and challenge them to develop mad dreams for incredible growth for the organization.

Encourage the team to create loads of dreams and goals. While they are doing this, measure their beliefs. What is important to them? The coach will be able to suggest ideas, but it is always the team that is going to do the growth. You have now established Point A, the actual state, and you are working toward developing a point B. Step 3 - A third meeting takes place, at which the members of the group get to discuss their dreams (the ones that they shared in the previous meetings), reflect on the beliefs that they have shared (as recorded by the coach during the previous sessions) and confirm that this is who they are and that the dreams are real.

The coach now directs the group to take decisions about what it is they are going to work toward from here on out. This creates the Point B, the desired state.

Step 4 - The next meeting is about listening to the team to determine what goals they have decided to truly take up. Reaffirming the Point B, where the team are going. The coach’s job is to take the team visually forward to the day that goal has been attained, and to inspire the emotions that achieving that goal will create. The coach then walks backward from the goal to the present day, asking questions of the team to uncover the key milestones along the way to the goal. The coach will carry out the same process for each goal.

Step 5 - The coach is there to encourage and to help maintain accountability to the desired state by conducting regular meetings, though they become less intensive as time passes. After a period of time, the coach will then take the team

back to the beginning of the process and create a new Point A and a new Point B.

What happens along the way?

It is magnificent. Teams become so focused on reaching Point B that internal politics dissolve in the goodness and wellbeing of a properly oriented team.

Internal change becomes smooth as team members silently realign themselves with the newly emerging identity. Another significant development is that those who were hiding are exposed or quietly leave the organization.

This is a gamechanger. It transforms organizations. done.fyi

MDP: Management Development Program

By Mark Dickinson Open your eyes to a different way of looking at things. MDP is a process that takes managers from where they are to where they dream to be. It begins by looking at what’s going on, on the inside, in the mind, and then progresses to setting out a winning thought strategy. From there, it takes you on a journey through some of the most important aspects of daily management issues. It’s designed to make you think, prompt you to take some decisions and encourage you to experiment with practices that have succeeded in some of the world’s best hospitality institutions.

Take the journey, enjoy the ride, become a changed manager.

Available on Amazon.com

SOLUTIONS

HUMAN RESOURCES In essence, the return on investment (ROI) measures the return that a new venture promises to generate, based on the investment made.

Very often, investing in an F&B concept involves more than just channeling financial capital into the project, with other requirements likely to include the mobilization of countless resources due to the details involved in planning and execution. Manal Syriani, senior consultant at N4TC, takes us through four alternatives to the traditional model

ALTERNATIVE MEASURES OF ROI Some aspects of investment can be easily measured with ratios and rates to allow owners to monetize their results, such as the return on investment (ROI), while others are not as easily measured due to their intangible nature. Alternative return measures have the ability to reflect the field data that is more often than not the actual measure of success.

Return on time (ROT) Time is the scarcest resource in the market today. With connectivity greater than ever before within the social matrix and across the business world, interacting

more extensively with clients, suppliers, employees and other stakeholders has become essential to the success of any concept.

Time spent communicating is time away from operations, which should be addressed by delegating to key employees.

On the other hand, some of the activities you engage in produce a very low return for a high investment of your time and these tasks should also be delegated.

Spaced repetition training and coaching will be necessary to ensure the team understands the task, the rationale behind

In collaboration with

it and how that task fits into the concept.

This kind of training involves splitting the task into small intervals over several days, with close coaching on the outcome.

Return on opportunity (ROO) ROO is about creating pathways to opportunities; recognizing moments and situations that could be transformed into advantages for growth by leveraging knowledge in the field and connections.

Successful entrepreneurs strategically position themselves where opportunities are most likely to arise and have the readiness and resources to respond while the iron is still hot.

Such situations could present themselves in customer complaints, by focusing on turning similar scenarios into opportunities to build loyalty and recognition. However, capitalizing on these openings requires a leadership mindset.

Return on vision (ROV) Return on vision can reap rewards when F&B owners have a clear idea about the end in mind and then implement it through a specific culture. A concept’s true brand is the top management vision taken forward and made systematic. A vision that is well thought through and implemented translates into clear policies and procedures, which will boost the dayto-day operation.

A clear vision can lead the strategy, the brand and the team into a culture of development and ownership. It allows key employees to capitalize on the ROT, by cutting through the noise and facilitating a clear system for decision-making.

Return on ego (ROE) The F&B industry is a unique field that builds and feeds on passion and recognition. It is interactive and capitalizes on social media and PR to ensure ongoing success. With entrepreneurs looking for ways to get their brands (and themselves) noticed, there can be a temptation to fall into a cycle of spending time focused on racking up compliments, likes, shares and favorites, without a clear idea of whether there is a financial benefit to that work.

This risks boosting your ego instead of your bottom line.

It’s easy to get sidetracked by the positive feedback and acknowledgement, especially at the onset when the concept is still ‘innovative’.

The advice would be to: 1. Create realistic measures and systems for decision-making at the start of the venture.

2. Hire trustworthy managers and decision makers that will ensure the brand remains the priority.

3. Have the wisdom to say things as they are. n4tc.com

74

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

PRODUCT ZONE

NEW PRODUCTS

ON THE MARKET

Invest in the right products and equipment to make cooking easier.

Here’s a good place to start

ZIP HYDROTAP PLATINUM RANGE

TRUE NATURE TRAIL MIX

This bottleless, plastic-free system gives instant boiling, chilled, still and sparkling water from a single under-sink unit, and the beauty of the product is that it scores as high on design as it does for versatility and efficiency.

CULLIGAN MIDDLE EAST culligan.ae

Organic, vegan and glutenfree snacks and instant breakfast product line - the goal - to provide premium European-like products proudly made in Lebanon.

TRUE NATURE truenatureforall.com

TOWERPAC Created and designed by Al Bayader International, with a view to maximizing food safety, the TOWERPAC range allows us to stack the containers and interlock them together.

AL BAYADER INTERNATIONAL albayader.com

FRUITASTIC HERBAL INFUSION Rich and nourishing herbal infusion with digestive and antioxidant properties. An all-natural concentrate from the fertile mountains of the South.

THE GOOD THYMES thegoodthymes.me

NESPRESSO PARISIAN GOURMANDISE COLLECTION Limited edition festive collection that brings French flavors to coffee lovers: two flavored coffee variations (Macaron & Praline) and one iconic black (Paris Black). Packaging designed by renowned interior designer India Mahdavi.

DIMA MARKETING & DISTRIBUTION SAL nespresso.com

CREATISTA PLUS Easily create authentic topquality latte art coffees at home, thanks to Nespresso convenience and coffee expertise combined with automatic steam pipe.

DIMA SAL nespresso.com

Offering 3 SKUs, 100 percent Juice, Nectar Concentrate and Fruit Drinks, Kassatly Chtaura Juice was introduced in 1998 and rebranded to Fruitastic in 2018.

KASSATLY CHTAURA kassatlyChtaura.com

MEZZA Launched in 2018, Mezza is a non-alcoholic malt beverage. The drink is low on calories and comes in six different flavors - a round-the-clockrefreshing beverage.

KASSATLY CHTAURA kassatlyChtaura.com

MALAKI An innovative expansive range of Shisha Molasses that have been hand-stripped and roasted to ensure they're consistent and sensorial.

Offering a modern take on traditional flavors.

MALAKI TOBACCO TRADING SAL wearemalaki.com

76

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

VALOR- PREMIUM & SUGAR Spanish chocolate bars - gluten free - made using a selection of the best cocoa beans in the world and the most highly valued ingredients on earth.

TARGET FOOD CO. targetfoodco.com valor.es

L’E STARCK® DEGRENNE joined forces with the world famous designer PHILIPPE STARCK to develop a linear style and resolutely contemporary collection of cutlery named L’E STARCK® (L’ECONOME’s monogram). The solid knives with their oval handles reveal a flat face, meaning they can be placed on their edges.

INTHRA HOTELS & RESTAURANT SUPPLIES inthra.com DEGRENNE PARIS degrenneparis.com

VEGGIE BRAGEL A new innovation from Cafematik introduced by executive Chef Camille Wehbe - the Veggie BRAGEL. It’s a burger in a bagel!

CAFEMATIK Rafic Hariri International Airport, Beirut

MONIN NOUGAT SYRUP Typically made with almonds, hazelnuts, egg and honey, this sweetmeat has stood the test of time and remains an inimitable, indulgent treat. With its harmonious notes of honey, almonds and egg white, MONIN Nougat is ideal for hot and iced lattes, mochas and indulgent hot chocolate.

MONIN monin.com

BARISTA MILK FROTHER Nespresso Barista is an invitation to discover a wide world of recipe possibilities at the touch of a button. Prepare anything, from refreshing iced coffees to elaborate latte art.

DIMA SAL nespresso.com

PRODOTTI STELLA

SPINACH & SHRIMP FIESTA PIE

BELLA NUTELLA RED FRUIT PIE

A carnival in a pie. Rich spinach celebrates with the finest shrimps and a generous portion of mouthwatering parmesan cheese, mushrooms, saffron, and the fiesta goes on with every bite.

SHAMEL FOOD COMPANY (SFC)-PIEDAYS BRAND instagram.com/piedays_ksa

Your favorite chocolate welcomes a crowd of the tastiest mix: Nutella, cream, raspberry, and pleasingly rich and moist chocolate cake, all in one pie.

SHAMEL FOOD COMPANY (SFC)-PIEDAYS BRAND instagram.com/piedays_ksa

New range of Italian ice cream bases and flavors to ensure the preparation of Italian gelato. It can also be used for pastry preparations.

POLYGEL SAL polygelsal.com

SELTMANN TABLEWARE In an era in which art invades all fields, making kitchens fashionable has become increasingly important. Encompassing shapes, colors, and textures, Seltmann launches FANTASTIC Coup Fine Dining.

INTHRA HOTELS & RESTAURANT SUPPLIES inthra.com SELTMANN WEIDEN hotel.seltmann.com DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

77

PRODUCT ZONE

EQUIPMENT

TOMORROW’S KITCHENS COOK UP A STORM The most valued entity when it comes to commercial kitchens is space, which today is necessitating a reevaluation of the equipment needed.

Here, technology plays a central role in optimizing the existing setup Though this may sound straightforward enough, there exist plenty of individual moving parts that could make or break the entire operation.

Topping the list of subjects are issues such as reducing labor, decreasing food waste, cutting down power/water consumption and maximizing kitchen space for optimal operation.

To achieve these aims, owners/operators of F&B outlets need to consider investing in remotecontrolled equipment, offering smart cooking technology to alleviate the stress of preparing highly time-sensitive recipes and guarantee perfect and consistent results every time.

Another major built-in function deserving serious consideration is the multi-combi equipment that serves several major functions. Thanks to their design, these pieces allow room for other essential equipment, while also eliminating the need to move from one device to another, thereby allowing the user to better focus on the task at hand. Also, given that in a commercial kitchen, the various types of dishes require different cooking styles, chances are that a combi device is capable of processing most of these. Another point worth considering is that due to the constant need to save on space, some manufacturers now offer models that are stackable and operate vertically, rather than utilizing horizontal workspace.

With open kitchens becoming the norm, it would be wise to consider investing not only in a machine capable of fulfilling all possible culinary scenarios, but one that also looks visually appealing, without sacrificing function. This kind of setup also communicates transparency and cleanliness, while allowing for a more personal eating-out experience.

Considering that in all probability, most of these machines will be operating at least 18 hours a day, it would be wise to select items that are EnergyStar certified. One of the most reputed industry standards, this certification means machines have been rigorously tried and tested to withstand the harshest of conditions.

HN interviewed a selection of owners, manufacturers and importers of some of the finest machinery on the market, while also exploring some of the trends fueling demand for heavy kitchen equipment, and the initiatives, projects and products worth highlighting.

78

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Fadi Rizk Managing Partner

HICE “Suppliers, especially those of big brand, heavy kitchen equipment will tell you that the past year was a tough one for business, with sales down, and worse still, the collection of fees owed having a detrimental impact, both locally and regionally. Furthermore, new regional unrest, coupled with inflation, has tremendously affected the major industry players, many of whom have experienced a drop in sales of between 15 and 20 percent.

Ironically, however, 2017 was the best year in a long while for us, producing a 15 percent growth margin compared to the previous year. In terms of ongoing projects, I’m happy to report that we won the pitch for a famous Parisian brand named ‘Un Dimanche a Paris’, a bakery, patisserie and restaurant opening in the UAE. We are also outfitting a new Fauchon factory and shop, in addition to the famous organic bakery ‘Chambelland’. As these developments indicate, I believe bakeries and organic/vegan stores are very much on trend in 2018.

In terms of new local developments,

we are witnessing plenty of focus on newly opened neighborhood convenient stores and minimarkets, having worked on about 30 this year ourselves. Small snack outlets and specialty butcher shops are also trending. It’s noticeable that these small shops were operating quite well until about 10 years ago, when large supermarkets started cropping up everywhere, forcing them to close due to their inability to compete. However, these small outlets are now regaining popularity because people are avoiding the lure that supermarkets offer in terms of product diversity and, instead, opting to buy the bare necessities rather than indulge in products that they may or may not use. As a result, shopping habits have changed from buying consumables for an entire week from a supermarket to purchasing products from minimarkets two or three times a week. This affects the important psychological factor of impulse buying, which in small outlets is dialed down to a minimum.

Furthermore, people often find it more convenient to walk to the neighborhood store than get in the car and navigate through traffic to a supermarket and back again.

Looking at what’s ahead, the projects earmarked for launch in the near future are fairly significant, although the profit margins are quite small. This is driving a fierce price war, further decreasing our margins. Yet despite this harsh reality, the established market players are continuing to compete with each other, so as to keep their businesses afloat.” hice-lb.com

PRODUCT ZONE

EQUIPMENT

Jessica S. Ayoub Operations Manager

TOMADO Established in 1969, TOMADO is a Lebanese strategic business advisor for importing and manufacturing industrial kitchen equipment used in the hospitality, health and retail industries. The company boasts an impressive client list, which includes local and international restaurant chains, supermarkets, bakeries, universities,

80

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

hospitals, hotels and embassies.

With close to 50 years of experience, the brand has grown to become one of the country’s most trusted, go-to suppliers offering a host of unrivaled products and expertise to meet the most discerning client demands.

With a modern manufacturing facility, TOMADO translates any vision into reality by planning, designing and implementing all aspects related to the mechanical and technological functions of the requested hardware.

In terms of talking points, 2018 has brought with it a special machine VARIO by Igloo, a Polish manufacturer specializing in commercial refrigeration equipment for the food sector. The featured supermarket multideck refrigerator unit has been specifically designed to enable users to customize

REFRIGERATED COUNTERS AND DISPLAY CASES Refrigerated display cases include the most developed line of appliances in IGLOO’s offer, adjusted in terms of style, color, and size to a wide range of clients. All appliances are used to store and display meat, cold cuts, dairy products, fish, and other food products requiring adequate cooling.

it based on need by installing, removing or even readjusting the various parts without completely disassembling the base structure. It can be powered using an external unit and has dynamic cooling and electronically commutated energy-saving fans.

Other highlights include: energyefficient ventilators that reduce power consumption by 50 percent; the use of environmentally friendly, all-natural refrigerant solutions; highly efficient dual air curtains; and great product visibility through its energy-efficient, LED illumination system. These features not only ensure that what goes into the unit remains as fresh as possible, but also significantly reduces the risk of food wastage.” tomado.net

PRODUCT ZONE

EQUIPMENT

Carine Faissal Boustani Managing Director

Equip’Hotel Kitchen and Laundry Equipment Opening a restaurant or a hotel today not only requires knowhow, but also innovation in the concept, image, menu and presentation to name just a few areas. This trend calls for a multifunctional, high-performance cooking block and the Angelo Po ICON 9000 is as iconic as it gets. The brand is a market leader in the design and production of complete systems for the global catering industry, thereby delivering solutions of superior quality, in keeping with the most innovative trends and helping chefs achieve outstanding results. Best of all, it is the only modular cooking system that makes optimal use of space due to its incredible composition that, in addition to its conventional side-by-side modules, includes multifunctional elements above and below the top, making your kitchen less cramped and more productive.

The standard for this range is 2 mm in thickness for the top part with the option to alter it to 3 mm as per international consultants’ requirements. Furthermore, the range allows the expansion of its 3D

82

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

operational space thanks to its complete modular composition.

Moreover, the ICON 9000 offers an all-in-one solution, which speeds up preparation and cooking time, with the multi-functional upright equipped LEDs, gastro-norm trays, pan racks and highperformance cooking modules. The user is also afforded the ability to cook in advance, then keep all dishes in perfect condition until serving, by using the twofan oven. Lastly, the option to use the cook and chill technique allows for better planning of the available food stock to achieve unsurpassed food quality. Best of all, the chef can reconfigure the entire block, based on each kitchen team’s

specific requirements, further facilitating the workflow.

To reduce stress, fatigue and any physical discomfort, this machine offers every user what is called the Chef ComfortPro system, which creates an invisible barrier between the cooking zone and the chef by reducing the heat coming from the appliance. This airflow system also effectively drives fumes and unpleasant smells towards the hood, as well as reducing energy wastage. Another useful feature is the nanotechnology grill that facilitates grease and fat run-off for easier cleaning, in turn reducing the use of chemical cleaning products by 20 percent. equiphotel-lb.com

PRODUCT ZONE

EQUIPMENT

Simon Parke-Davis Managing Director

RATIONAL Kitchen and Catering Equipment Trading FZCO

“The brand set a new standard with the recently launched combi-steamer SelfCookingCenter® and CombiMaster® Plus models, as well as with the latest network solution for professional kitchens, ConnectedCooking, which once again provide myriad benefits to clients.

Another innovation is the multi-functional cooking device VarioCooking Center® 112L, which fills a gap in the existing range and meets our customers’ wish for a powerful, space-saving, multifunctional model with a 50-litre capacity. These new products not only guarantee quality and consistency, but also come with the manufacturer’s after-sale services to ensure continued flawless operation. The RATIONAL product line and support network is able to deliver maximum customer benefit to all regions in the Levant and GCC. With the highest level of quality, innovation and fair pricing, there is no reason to look outside of the RATIONAL solutions box when searching for instruments that deliver excellence and quality every time to your guests in a hassle-free fashion.” rational-online.com

Eric Jureidini Chairman and GM

Solarco "Having invented, in 1976 the first combi-steamer, this year, Rational, Solarco’s Middle Eastern business partner, presented the recently launched SelfCookingCenter® and CombiMaster® Plus models, which once again significantly increase customer benefit.

Another innovation is the VarioCooking Center® 112L, which fills a gap in the existing range and meets customers’ wish for a powerful, space-saving multifunctional model, with 50-liter capacity. Furthermore, all Rational’s customers now have access to the world’s most advanced networking solution for professional kitchens, namely ConnectedCooking. This solution opens up numerous possibilities for making everyday kitchen work safer, simpler and more convenient." solarcogroup.com

40 .0 LB 00 P

0 . 00 1 1 BP L

For water tanks up to 2000L

12 .0 LB 00 P

For catering, restaurants, hhels

& hospitals

84

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

Carl Sabounjian Head of Business Development

Vresso

We aim to provide all of our clients with direct access to a large variety of equipment, concepts and product solutions, to allow for a better understanding of what the most suitable machines are for any given operation. In addition, the space is used to host inhouse events, seminars and new product launches. International projects developed and executed in 52 countries include: Lancaster Eden Bay Resort in Lebanon, the Qatar National Museum, the CMC

Hospitals in Dubai, Jordan and Riyadh, KSA, as well as the Intercontinental Les Deux Mamelles in Dakkar. This year the company launched a new handmade wood and coal grill, equipped with a lifting mechanism for adjusting the surface height above the cooking zone to facilitate the roasting of different foods. The grill is also the perfect cooking companion, whether in open kitchens, gardens or at private events, due to its unique-looking design features." vresso.com

the most attention from curious eyes, other than launching the new gelato ice cream display by Insù which won a much coveted mention at the 2018 edition of the prestigious Red Dot Design Awards. The beautiful designs and outstanding quality of its pastry display cabinets, fridges and freezers, as well as the introduction of the Italian concept of Gelato through raw materials, have allowed Fresca to provide the ultimate solutions for any project.

Based on attracting the most attention from curious eyes, this revolutionary ice cream display case allows for the promoted products to be vertically exposed and, in turn, gain more visibility, even from a greater distance. The ice cream display case comes with a compact, low-depth structure, perfectly integrated into the

furnishings which are currently available in the market. Not only does this guarantee space optimization, it also creates greater visual communication with the consumer. Made of silk-screened glass frames, the display wall emphasizes the variety of flavors contained in transparent polycarbonate trays, thereby drawing customers’ attention to the ice cream. Each tray is inserted inside an easily removable drawer, making it much easier for the user to empty or replace the various flavors.

The triple-glazed showcase, the hermetic closure of the drawers and the absence of ventilation keep the ice cream optimally preserved, limiting the dispersion of refrigerated air and significantly reducing energy consumption.” frescalb.com

"Renowned for its constant drive of innovation, this year, Vresso has plenty to celebrate. After moving its production facility from Jal El Dib to Dora and expanding its showroom, it now includes an advanced cooking center, showcasing the latest equipment and a new space for demonstrations. The showroom is divided into three different sections - gelato, pastry and chocolate - with its own dedicated laboratory, inviting all chefs to collaborate and learn together. A new fully-equipped bar can host competitions, demonstrations and events. We also have the company’s live kitchen used to fully illustrate all of the available products in real time, as well as offering training sessions.

Wissam Farhat Owner

Fresca “Since its inception some 11 years ago in Beirut, Fresca has risen to become one of the Middle East’s leading suppliers of the finest European heavy equipment for supermarkets, pastry shops, bakeries, hospitals, hotels, and restaurants. In order to insure the outstanding quality and design of its products, Fresca only works with top European suppliers who are always eager to present the latest. To better cement its relationship, Fresca also offers the concerned parties the option of shop design, equipment selection, installation and round-the-clock maintenance to provide the ultimate solutions to any project. In keeping with that promise and based on the clients’ requests, Fresca revolutionized the Italian concept of Gelato and HO.RE.CA field through highquality raw materials and machinery they proudly presented at the HORECA event last March. And what better way to attract

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

85

PRODUCT ZONE

F&B

A SPIRITED SEASON With the ever-changing dynamic of the F&B industry, chefs, gourmet stores, hotels and restaurateurs across the Middle East can count on HN to meet their unique needs with a selection of the latest beverages and more on the market THE JOHN WALKER MASTERS’ EDITION Diageo has unveiled the 50-year-old John Walker Masters’ Edition, made using whiskies from distilleries that existed during the lifetime of the Johnnie Walker brand founder.

JOHNNIE WALKER johnniewalker.com

THE GOOD THYMES FESTIVE PACKAGE

BEEFEATER PINK Beefeater Pink begins with the traditionally distilled Beefeater dry gin base, fusing it with natural strawberry flavors, citrus and classic juniper botanicals to deliver a delicate, finely balanced gin.

BEEFEATER beefeatergin.com

MYSTIQUE ROSÉ 2017

A fresh breath of good old Lebanese wild Zaatar packaged for the festive season.

THE GOOD THYMES thegoodthymes.me

TRIO DOMAINE DE BAAL, BEKAA VALLEY

This new wine is produced from the best organically grown Mourvèdre grapes of the Rechmaya region at an altitude of 650m above sea level, which give it a unique character and a fruity taste. On the palate, it reveals an elegant freshness, based on a balance between acidity and velvety.

ADYAR adyar.org.lb

Three vintages from the house of Domaine De Baal - Red 2009, Red 2013 and White 2017 - packaged together in a leather case.

JOËL ROBUCHON joel-robuchon.com

GRANDE RESERVE LIMITED EDITION IXSIR celebrates the beauty of Lebanese diversity through a third Gibran Khalil Gibran limited edition bottle designed by WonderEight Global Branding and Interactive Agency.

WINES OF LEBANON SAL – IXSIR ixsir.com

86

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

DEWAR'S LIMITED EDITION BOTTLE Dewar’s has teamed up with Images D’Orient to create two unique, limited edition pack designs, crafted for Lebanon. The design is inspired by ornate Lebanese tiles.

DEWAR’S dewars.com

PRODUCT ZONE

BEVERAGES

BOTTOMS

HN delves deep into the intriguing history of whisky to discover the taste preferences of the world’s most prominent master blenders and find out what the industry is set to offer both its loyal followers and newly converted fans in the coming years

UP

MASTER BLENDER RICHARD PATTERSON, THE DALMORE In the last five years, tastes have changed significantly, especially as the millennial generation begins to make its mark. What are your thoughts?

Scotch whisky is continuing to boom internationally, from the many whisky festivals, to coverage in the press, sales, new distilleries, innovation and the almost two million visitors to our distilleries - the awareness of Scotch especially for single malts has never been greater. And it’s fantastic news for the industry! In the last five years, consumers the world over have become far more educated, and their tastes even more discerning. This means we must continue to create products using the best ingredients, woods and processes, as well as continually innovating. We must never at any stage become complacent in our quest for excellence.

What marketing strategies have the global whisky brands employed to distinguish themselves and what sets them apart?

Satisfying and stimulating our discerning consumers with many different cask expressions remains on top of most whisky company’s agendas. Today the consumer is being spoilt for choice, with many tailored financially to their needs – the choice is endless, from sherry to port wine and more.

Catching the consumer’s eye remains critical, but at the same time, remaining true to your own style is equally important too.

Which Middle Eastern countries have you visited and what are some of the things you’ve noticed in the way that Arabs like to enjoy their whisky?

From the UAE, Oman and Qatar to Lebanon and Bahrain, each country and city presents a different view, but as a generalization they really are beginning to know their whiskies. The Middle East is a place where consumers are looking for the very best, so high-quality presentation is key. Drinking aged single malts and deluxe blends still appears to remain popular, along with the addition of ice, although some younger consumers are beginning to thankfully avoid it.

88

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

What’s going through your mind when you’re creating a new blend?

Only the best will do! A master blender is always creating new concepts with the respective stocks they have to work with in their inventory. Perfecting the ‘right balance’ remains paramount to their ideals, along with their passion, which must remain relentless, despite the many obstacles they are likely to face. When a blend or even a single malt expression is created in the sample room – the real impact will come when it is formally prepared at the bond, when it may require a final adjustment, refining or even a major change to the different components. One thing is for sure - the ‘bedding down and marrying’ will be a critical factor to achieve his expectations. Therefore, they must be patient and prepared to wait if they want to achieve the highest standard possible.

‘Time is his Master’ – you simply cannot replace it and through time, you can achieve most things.

What do you think the ‘Next Big Thing’ is going to be in whisky in the coming year and why?

It’s difficult to say; for the time being cask finishes, enhancements, exclusivity and limited editions will continue to grow.

MASTER BLENDER KEVIN BALMFORTH, CHIVAS REGAL What were the challenges related to the creation of Chivas’ latest innovations –Mizunara and Chivas Regal Ultis?

Creating any new Chivas Regal is certainly a challenge, but also a very exciting time in the blending dept; it’s not every day you get to create a new Chivas Regal. The first challenge for any new product is to ensure the signature house style is maintained.

It’s important that from the first taste, you can recognize the Chivas style, even when incorporating new flavors and experiences.

We achieve this by building any new blend from the ground up, combining flavors one at a time until we are happy we have achieved the profile we are searching for.

That sounds fairly straightforward, but when you think about all the variables and flavor combinations, it becomes a very challenging prospect. It would not be possible at all without a blender’s three greatest assets: their nose, their knowledge and what I call the ‘blenders legacy’, more commonly known as the cask inventory.

Within the inventory, we have in excess of 6 million casks and a massive array of flavors to work from. Just a few of the considerations that give different flavors we have to think of when constructing a blend are: which of the large range of different products to use; the various cask types within those products; how many times each of those cask types have been previously filled and then multiply that flavor creation by all the varying ages! I think it’s safe to say we are never going

to run out of ideas or new Chivas Regal expressions.

What have been some of Chivas Regal’s most significant innovations in the last five years to ensure you meet new and changing demand?

We are constantly experimenting and trying out new flavors, such as rare oak species and new types of cask finishes. In fact, I can tell you that just last week at the blending dept. we were currently working on in excess of 40 new projects and within those projects there is often more than one new whisky expression. All in all, we are actually working on in excess of 100 new whisky expressions. So while not all these trials and experiments make it to the bottle, you can certainly expect more leading innovation from Chivas Regal. Our goal is to provide exciting new products and flavors, but crucially, not at the expense of our traditional methods.

Chivas Regal has lent its support to the mixology community with their Masters program. What can you tell us about that?

Blenders are essentially flavor experts and mixologists are flavor experts, so we have a lot in common. It’s pretty incredible what the top mixologists can achieve using fresh local ingredients and combining these with a whisky like Chivas XV. I am a big supporter of drinking Scotch whisky the way you want to drink it, whether it’s neat, with water, with ice or in a cocktail. For me, there are few better drinks than a really well-made

Chivas Sour! Like blenders, mixologists never stop learning, it’s a big world and there are many flavors out there. The key is to experiment. The Masters program identifies and celebrates the array of talent and expertise in the mixology community; together, we are breaking those old barriers of how scotch should be drunk.

GLOBAL BRAND AMBASSADOR, STRUAN GRANT RALPH, WILLIAM GRANT & SONS BRANDS LTD. In the last five years, tastes have changed significantly, especially as the millennial generation begins to make its mark. What are your thoughts?

I’d say whisky tastes have become a lot more refined, with the generation of whisky drinkers being better informed and more educated on whisky than at any time before. For us, that has meant being able to experiment more with cask finishes and new products to appeal to this empowered generation of whisky drinkers.

What marketing strategies have the global whisky brands employed to distinguish themselves and what sets them apart?

Glenfiddich launched the Experimental series in both the UAE and Lebanon over the last two years and has seen great results in both markets, with an existing community of whisky drinkers welcoming the initiative. We did this by telling new stories about an old traditional whisky-making culture and creating new products, which were both high quality and exciting, and by hosting launch parties in both markets.

What do you think the ‘Next Big Thing’ is going to be in whisky in the coming year and why?

I think continued innovation and experimentation will be big in the coming years. I also think whisky producers will start to address changes in our climate and how to contend with increasingly volatile weather.

The modern consumer has acquired a diverse palate, while the cocktail culture has played a significant role in developing this trend. What are your thoughts on this topic?

The heyday of the cocktail was arguably 100 years ago, when the era of classic cocktails gave consumers a taste for spirits. The modern trend is an extension of that, with modern consumers enjoying drinks that were created years ago.

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

89

PRODUCT ZONE

BEVERAGES

CO-OWNER, CHRISTOPH NYFELER, LANGATUN DISTILLERY Tastes have changed significantly, especially as the millennial generation begins to make its mark. What are your thoughts?

We’ve definitely seen a change in this matter. The focus is much more on the range of different flavors. Loads of distillers are testing new casks. If you look back, the industry was focused on sherry and ex-bourbon and the flavor range was definitely more limited. Customers, young and older, are much more experimental and are eager to try new cask finishes.

This opens doors not only for Langatun, but for many upcoming distillers. Quality of the distillation is key, even more so if you launch younger whiskies. It’s definitely positive for us.

As the brand’s managing partner, what are your personal concerns when it comes to evolving the brand?

Global marketing. Without very deep pockets for global branding and advertising, we always have to find ways of putting ourselves on the map of whisky drinkers.

I believe in personal events, talks, tastings, masterclasses and adding a personal touch.

Besides the whisky itself, people love true stories, family-owned distilleries. But of

course, it means travelling the world as an owner and master blender.

Every master blender has their own individual nose and palate. How do you ensure consistency?

Selecting the right cask is a challenge and we do it by hand and nose. Every cask is selected thoughtfully and only the best vineyards with outstanding wines will do the job. Before we bottle our single malt, we always have a panel of five staff members to ensure a well-balanced and consistent selection. Also, my personal preference should not stand in the way of releasing a great single malt.

What’s going through your mind when you’re creating a new blend?

There are two main parts. I think of the combinations of how a whisky is consumed: with a cigar and with food

(cheese and chocolate being my favorites).

I want to be able to create stories that were lived by our people. I am thinking who will enjoy my whisky most and how can I satisfy our regular Langatun lovers. And, if I create a new single malt, I have to be true to our brand, our philosophy and our history. As a boutique distillery, we will find our guests and consumers through the quality of our spirit.

What do you think the ‘Next Big Thing’ is going to be in whisky in the coming year and why?

I believe the market will increasingly explore unconventional ways of creating a whisky.

New producers will pop up and new methods of fast-maturing a single malt will better establish themselves. This will be a challenge for old-school distillers, such as Langatun.

WHISKY PORTFOLIO MASTER BLENDER, STEPHANIE MACLEOD, JOHN DEWAR AND SONS Brands innovate to accommodate rising demand, although given that whisky takes time to mature, this trend inevitably produces challenges.

How do you balance both elements?

Finishing in casks provides a way of introducing different nuances to our whiskies and forward planning. As a team, we hold regular innovation sessions and take time to experiment with flavors. True

innovation takes research, time and careful planning in whisky; you have to have respect for the category guidelines and take inspiration from the creativity that has come before.

for all of our blends, and blend strictly in accordance with these criteria. As well as myself, I have an assistant and a sensory panel who also assess all our blends before they are bottled.

Every master blender has their own individual nose and palate. How do you ensure consistency?

What marketing strategies have the global whisky brands employed to distinguish themselves and what sets them apart?

We have recipes and cask type profiles

I especially like what Stranger & Stranger have done with our Aberfeldy gold bar tin; they have brought the story of Aberfeldy to life - the gold in the water, the preciousness of the whisky and the gold color, reflecting the main tasting note of honey.

What do you think the ‘Next Big Thing’ is going to be in whisky in the coming year and why?

For Dewar’s we have a number of beautiful Single Malts Exceptional Casks across our distilleries Aberfeldy, Aultmore, Craigellachie and Royal Brackla. Also, we have a range of Super Premium Blends which we are about to launch, where I’ve taken inspiration from our first master blender, AJ Cameron, and experimented with our ageing process.

These launch in March next year.

90

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

MASTER DISTILLER, GRAHAM COULL, GLEN MORAY What industry changes have occured in the last five years?

The whisky business is much faster moving these days and the days of a consumer drinking the same blend or single malt all their life have gone.

Consumers are much more willing to move out of their comfort zone and try something different.

What’s going through your mind when you are creating a new blend?

I start at the end by trying to understand exactly what the end consumer is looking for in the blend. The answers to my questions will give me clues as to the components I should use. Once I have the ‘ingredients’ in my mind I then play around with the quantities to achieve the desired result. The challenge is when you need to substitute one ingredient for another but achieve the same final taste. That is where the magic comes in…

Every master blender has a different nose and palate. How do you ensure consistency?

It’s all about getting things right at the beginning of the process. Careful distillation of the spirit and selecting the best casks for maturation is the best start in life a blend can get. If I get that correct, then creating the blend is just a case of fine-tuning.

What are your personal concerns in moving the brand forward?

To continue to grow, we need to continually innovate to keep consumers on board without compromising on consistency and quality.

What do you think the ‘Next Big Thing’ in whisky will be in the coming year?

I would like to see a resurgence in the popularity of drinking blended whisky. We have all been at fault of dumbing down blends and encouraging consumers to switch to single malts at the earliest opportunity. To reverse this trend, we need to send out different messages and educate the consumer of the similarities between single malt and blended scotch.

DEC 2018-JAN 2019 | HOSPITALITY NEWS ME

91

ROB ALLANSON, GLOBAL AMBASSADOR OF WHISKY LIVE NETWORK AND EDITOR OF WHISKY MAGAZINE Tastes have changed significantly, especially as the millennial generation begins to make its mark.

What are your thoughts on these new developments?

I think at the moment whisky seems to be getting sweeter. Those huge tannin sherry bombs are few and far between, it seems.

There’s a lot of bourbon cask-driven sweetness on the market at the moment; that’s not a bad thing, to be honest, but it was not that way five or six years ago. I think it’s great that the millennials have embraced and started to drive the cocktail scene, but going back to the old classics; you cannot beat a decent, wellmade Manhattan.

What marketing strategies have the global whisky brands employed to distinguish themselves?

It’s interesting that in trying to grab a piece of the millennial market, it feels like a lot of brands are trying the same thing over and over. For me, the ones who stand out are embracing their history and making it interesting, be that Japanese, American, Australian, South African, Scottish or any other nation. I think what grabs the drinker is a story; a good and true story that makes them feel part of the gang, almost part of the distilling team. The problem with a gimmick is just that - it’s a gimmick. If it isn’t rooted in the truth, brand history or home, I think people see through it.

What do you think the ‘Next Big Thing’ is going to be in whisky in the coming year and why?

I think we are going to start seeing more interesting whisky coming from more areas. English whisky is growing slowly but surely, Irish is on fire, as are the craft and big producers in America. Don’t ignore Australia, South Africa, Taiwan or places like Sweden. We are going to have so much to explore. I think we will also see more age statements returning. Also, don’t forget Scotland, there is going to be some interesting liquid coming out in the next few years...

What whisky brands would you take if you were asked to spend an entire year on a remote island?

1. Black Bush This was one of the first whiskies I ever tried. It was my mother’s favorite. She was from a village not far from the distillery. Drinking it always reminds me of her sitting at the kitchen table having great chats or talking about food and recipes.

2. Highland Park 12 My father has a boat on Windermere in the English Lake District park.

When I go and see him, this is our tipple for sitting on the back of the boat, watching the sun setting and putting the world to rights.

I have visited the distillery a few times and love its connection to the land and history of Orkney.

3. Redbreast 12 I adore Irish pot still whisky.

It is soft with a sweet spiciness. This takes

me to peat fires and chatting all night with my partner Kate (who came with me last year to Beirut). It is just a wonderful whisky, especially if paired with a good pint of Guinness.

4. Johnnie Walker Black If you are to appreciate a good single malt, I think you need to appreciate the blends too. This for me is the benchmark. Balanced, complex and always bang on the mark. It’s a welcome sight at a bar when I am traveling and end up somewhere I haven’t been before. This is a drinks cabinet staple.

5. Balcones Brimstone I wanted to choose one esoteric whisky and this for me is almost otherworldly. It’s like being trapped in a sauna with a bacon sandwich. The smoke profile is crazy, and the sweetness and tannins just punch you in the face.

Occasionally I like a whisky to kick back and remind me why I love this industry.

ON THE MARKET

JURA JOURNEY

WHITE WALKER

CHIVAS XV

A subtly smoky and sweet island malt, matured in American White Oak exbourbon barrels.

JURA DISTILLERY jurawhisky.com

HERITAGE BARREL

The Scotch features single malts from Cardhu and Clynelish – one of Scotland’s most Northern distilleries.

JOHNNIE WALKER johnniewalker.com

Aged for a minimum of 15 years and selectively finished in Grande Champagne Cognac casks.

FAWAZ HOLDING fawazholding.com

Limited to just 200 barrels, Jack Daniel’s Single Barrel ‘Heritage Barrel’ utilizes the unique barrel toasting technique.

JACK DANIEL’S jackdaniels.com

92

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

PRODUCT ZONE

CHOCOMANIA

SWEET AND SAVORY RUBY After dark, milk and white chocolate, the 4th type is finally here...

With its unique taste, ruby chocolate invites you to explore new ideas

TOAST ROQUEFORT & RUBY

ÉCLAIRS WITH RUBY

Ingredients • 400g toast bread • 100g Callebaut - Finest Belgian RubyChocolate - RB1 • 500g Roquefort cheese

CHOUX PASTRY

Preparation Cut out round shapes of 4cm diameter. Toast in hot pan.

Crystallize. Layer at 2mm thick.

Cut out round shapes of 4cm diameter. Leave to set in fridge at 12°C. Cut out round shapes of 3 cm diameter. Leave to rest in fridge at 4°C. Once chocolate is set, reserve discs at room temperature. Rasp some on top of toast.

Ingredients • 327g milk • 327g water • 327g 82% butter • 13g salt • 13g sugar Boil together.

• 340g T55 flour

TOAST CAVIAR & RUBY

RUBY PASTRY CREAM

Ingredients Bread toast 400g caviar 350g Callebaut - Finest Belgian Ruby Chocolate - RB1 100g

Ingredients • 593ml milk • 1g vanilla • 4g beetroot powder • 60g sugar

Preparation Cut out round shapes of 4 cm diameter. Toast in hot pan.

Decorate Sprinkle crystalized ruby rocks on top.

Preparation Boil together.

• 95g eggs yolks • 60g sugar

Preparation Add and dry out. Transfer to mixing bowl. Mix slowly until below 60°C. • 654g eggs Preparation Add. Pipe and bake at 180°C for 30 minutes.

• 30g T55 flour • 30g cornflour Preparation Mix together. Add to previous mixture. Boil while stirring.

• 119g Callebaut - Finest Belgian Ruby Chocolate - RB1 Preparation Add. Let cool.

RUBY ÉCLAIR GLAÇAGE Ingredients • 118g water • 236g sugar • 236g glucose DE 40 • 4g beetroot powder Preparation Boil to 104°C. • 118g concentrated milk • 118g gelatine mass

EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com

94

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

• 315g Callebaut - Finest Belgian Ruby Chocolate - RB1 • 55g Callebaut - Cocoa Butter - Cocoa butter Preparation Pour over previous mixture.

Mix well. Pour in bowl, seal and keep in fridge. Heat to 35°C before use.

Assembly and finishing Make holes in the bottom of the éclairs. Fill choux pastry with ruby pastry cream and freeze. Pipe the glaze onto the frozen éclairs.

Decorate to the choice.

Tip: Pairs well with Callebaut Crispearls™ Strawberry.

WE WERE THERE

OUT AND ABOUT FOLLOW

HOSPITALITYNEWSME

October 2

The opening ceremony of Green & Clean Conference & Exhibition organized

by Leaders Group for Consulting and Development at Sheikh Jaber AlAhmad Cultural Center in Kuwait.

October 25

Resense Spa at Kempinski Summerland Hotel & Resort celebrated their partnership with leading international French skincare brand, Biologique Recherche, with an interactive brunch.

November 13

The Maroun Chedid Cooking Academy celebrated its first anniversary with an intimate event gathering friends, media and bloggers. The three cooking labs served different house specialties, with live cooking from the Maroun Chedid team of chefs.

October 5 October 30-31

The grand opening of Mayrig in Armenia celebrated the richness of Armenian cuisine with food and music. The restaurant is located in the very heart of Yerevan, bringing a welcome addition to the growing culinary scene.

October 10

Monkey Shoulder’s Ultimate Bartender Championship took place at Brazzaville Pub. The Ultimate Bartender Championship winner, Tarek Alameddine from Kempinski Summerland Hotel & Resort Beirut, won first place and a trip to Athens Bar Show from 5-9 November.

The Leila Min Lebnen group held a photo exhibition at their headquarters, showcasing their team members in a typically fun, positive and humorous way.

November 14- 21

Pierre Abi Hayla, from LE NOIR Atelier Du Chocolat, represented the Middle East and Africa during the Valrhona plantation trip to Belize.

October 31

MKN celebrated the 10 year anniversary of their Dubai office during Gulfhost. The celebration with partners and friends took place at the Bhar Restaurant in Renaissance Hotel Downtown.

November 15

The pioneer catering, pastry and chocolate brand, Noura, celebrated seven decades of craftsmanship during a cocktail reception held at its new flagship store in Beirut Central District. Owners Julien and Pierre Khabbaz welcomed over 800 guests were able to enjoy the brand’s new look and revitalized brand identity.

October 17

Recognition of Nouhad Dammous and Joumana Dammous Salameh at RATRACCC and AUT. The high achievements of AUT hospitality management students in several culinary competitions including HORECA competitions awarded AUT the privilege to collaborate with RATRACCC and top hotels and hospitality companies for a course taught to AUT students by top industry experts and celebrity chefs.

96

HOSPITALITY NEWS ME | DEC 2018-JAN 2019

November 8

The European Union and the French Dairy Organization (CNIEL) invited guests to a unique gourmet dinner with 'Butter of Europe' at the Maroun Chedid Academy in Beirut with Chef Francois Robin, Meilleur Ouvrier de France 2011.

November 23

IHRA Board meeting, Symposium and GA was held in Barcelona. The Board Meeting of Int'l Hotels & Restaurants Association along with meeting of Association of Mediterranean Chamber of Commerce was also held concurrently.

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

ADVERTISERS

Hospitality News ME is powered by:

99

ARMOBEL

79

HICE S.A.L.

39

MONIN

29

BANO TRADING S.A.R.L.

24-25

HORECA JORDAN

5

NATGAZ S.A.L.

51

BANQUE LIBANO-FRANÇAISE S.A.L.

26

HORECA KUWAIT

7

NESPRESSO

41

BOECKER PUBLIC HEALTH S.A.L

28

HORECA LEBANON

44

ORKIN PEST CONTROL

10

IMPRIMERIE MODERNE

19

PRUNELLE

93

INTHRA S.A.R.L.

73

ROTANA HOTELS

84

J. MEDIC. GROUP S.A.R.L.

52-53

SOPEXA

95

LE CORDON BLEU

11

LE GRAY

67

MADA

30

SYNDICATE OF OWNERS OF RESTAURANTS, CAFÉS, NIGHT-CLUBS & PASTRIES IN LEBANON

75

MEAT & LIVESTOCK AUSTRALIA

81

TOMADO

63

MEC

9

VALRHONA

21

MKN

91

VELVET SERVICES

87

BONSAI

2

EMF MIDDLE EAST

83

EQUIP'HOTEL

27-69

FOODCHOICE

100

FOODELICO

97

GOLDEN TULIP HOTELS, SUITES & RESORTS

64-65

GULFOOD MANUFACTURING

43

GWR CONSULTING

THANK YOU We would like to thank our readers and business partners for their collaboration throughout the year.

Wishing you a successful start to 2019 and looking forward to being your go-to source for the latest news, forecasts and industry trends across the Middle East and beyond.

A PUBLICATION OF

98

HOSPITALITY NEWS ME | DEC 2018-JAN 2019