Hospitality News ME - August/September 2019 (Issue 125)

EDITOR'S VIEW

Group editor Nouhad Dammous Managing director Joumana Dammous-Salamé Editor Annie Keropian-Dilsizian

Budgeting involves adopting a moderate approach to the way money should be spent and saved

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 Sales executives Michel Ajjoub, Maha Hasbani, Josette Hikri advertise@hospitalityservices.com.lb Subscription coordinators Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalityservices.com.lb Circulation coordinator Rita Nohra-Kejijian News news@hospitalityservices.com.lb Production & printing Arab Printing Press 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 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.

The hospitality events budget Hotels and hospitality establishments are increasingly making use of events in their operations, meaning that a budget for this growing segment must be treated as a living document and updated regularly.

The result: The production of financial outcomes needs to take place very early in the planning stages. Failing to draw up a comprehensive budget at the outset is similar to traveling across the country without a roadmap. However, with thought and foresight, this can be accomplished.

The event budget is a forecast of the expenditure that the event will incur and the income it will generate based on deliberated plans made and information collected.

The event manager needs to make various decisions such as: • Expenditure, promotion, equipment, staffing and other expenses • Numerous adjustments and refinements to the budget throughout the whole project lifecycle, successful sponsorship and other income included.

• The major rules of event budgeting should be followed from the outset, namely: • To avoid any loss/extra expenses • Be realistic about event incomes • Regular updates/adjustments of the budget • Avoid spending unnecessarily on items and services that do not contribute to attaining your financial goals Budgeting involves adopting a moderate approach to the way money should be spent and saved. Through valid and reliable strategic planning, budgeting is the map that holders can then use, albeit appropriately, to achieve results.

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue Aug - Sep 2019

EDITOR’S VIEW

03

The hospitality events budget

NEWS

18

08 Industry 10 Hotels 14 Food & Beverage 18 Chefs 20 Suppliers

HORECA NETWORK

What’s happening at HORECA JORDAN 2019

EVENTS

28 30

LAU honors Lebanon’s hospitality leaders Arab Student Starpack 2019

26

31

SEEN & HEARD

26

HORECA JORDAN preview

32

Special Report: NEW PROJECTS Cover courtesy: Yasmina Salamé

WHERE TO BE SEEN

20Th edition of The Hotel Show Dubai & HOSTMILANO

NEW PROJECTS P.32 34 36 40 46

Mega projects in the MENA region Boom, bust or business as usual?

Top hoteliers weigh in 70 top hotel projects

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

HOSPITALITYNEWSMAG.COM

@Hospitality_Mag

HospitalityNewsME

BUSINESS INTERVIEW Beyond royal: Prince Khaled bin 48

Alwaleed bin Talal Al Saud

50 52

MARKET UPDATE Dubai’s maturing hospitality industry Falling victim to the crisis

54

A Cypriot wave

EYE ON

TOURISM 56 All airports are the same… or are they?

58

FOOD & BEVERAGE The intricacies of healthy eating

MANAGEMENT 60 7 cost-cutting solutions

48

HRH Prince Khaled bin Alwaleed bin Talal Al Saud

74

DEGRENNE joins forces with PHILIPPE STARCK

SOLUTIONS

STRATEGY 64 5 ways to establish a successful F&B business

INSURANCE Are you adequately insured? Check "The 66

Fine Print"

68

4 things that are wrong with hospitality

HUMAN RESOURCES

ETIQUETTE The art of protocol and etiquette 70

PRODUCT ZONE

72

On the market

NEW PRODUCTS

EQUIPMENT 74 Tasteful presentations: tableware trends The cutting edge

78

FOOD 82 Sugar, Oh! Honey, honey BEVERAGE 86 Lebanon’s crafty craft beer CHOCOMANIA 90 Dew drop gelato pie

WE WERE THERE

92

Out and about

Coming issue

Oct - Nov 2019

• Special report Coffee & tea • Hotels Green business • Restaurants F&B trends 2020 • Food Chocolate • Equipment Heavy kitchen equipment and food trucks

86

Product zone: Beer

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NEWS

INDUSTRY

LEBANON’S OASIS DE VIE

Zafer Chaoui

Borne out of the desire to extend much-needed care to local senior citizens, a new kind of facility has been conceived. This initiative was initially based on the wish of Marie and her husband Nemr Hebbe. In her will, she expressed that desire and to ensure those in the know follow through, the couple donated the land to the Melkite Charity Association which would later be used to build the new USD 23 million center in Lebanon

Spread across a 16,000 square meter area, the six-floor above ground facility boasts nine additional underground floors, has 92 rooms, which can accommodate up to 131 residents at any given time. Oasis de Vie (ODV) provides quality subacute healthcare services in a cost effective and charming environment to patients and clients from Lebanon and the Middle East. It is equipped with two physiotherapy rooms, living spaces and rooms that meet the needs of each patient. Other perks include a large recreation room that opens onto a huge terrace and a library. The facility is also designed to accommodate the patients’ families who wish to spend time with their elders. Some of the services provided are acute/non-acute medical care to patients, care for people with Alzheimer's or dementia, palliative care and end-of-life care. Always on standby is a geriatric doctor, 15 nurses, a physiotherapist, nutritionists, social workers and paramedical teams. Commenting on the facility’s multidisciplinary approach to care, Zafer Chaoui, president of the board of directors of Chateau Ksara and president of Oasis of Life said, “After seven years of hard work and effort, the project came to life. Oasis de Vie, which belongs to the Greek Catholic Welfare Association of Beirut and its suburbs, is certainly a reference in its field. Much more than a home for elderly people, it is a continuum healthcare center providing subacute and intermediate medical care, Alzheimer’s/ dementia care, palliative care, hospice care, senior care and social care. In moving forward, our biggest challenge is to make this oasis a beacon of success.” oasisdevie.com

TRENDING ON HOSPITALITYNEWSMAG.COM

The Middle East leads growth in international tourism

International tourism grew by four percent yearon-year in Q1 2019 according to the UNWTO Barometer. The Middle East (+eight percent) and Asia and the Pacific (+six percent) experienced the highest increase in international arrivals.

Numbers in both Europe and Africa were up by four percent, and in the Americas growth was recorded at three percent. “International tourism continues to perform strongly worldwide fuelled by a positive economy, increased air capacity and visa facilitation,” says UNWTO Secretary-General, Zurab Pololikashvili. “Growth in arrivals is easing slightly after two years of exceptional results, but the sector continues to outpace the global rate of economic growth.” UNWTO forecasts growth of three to four percent in international tourist arrivals in 2019.

Visit Lebanon 2019

Visit Lebanon is the first international B2B forum organized in Lebanon to promote its leisure tourism and Meetings & Incentive Industry. It is carried out by the Lebanese Ministry of Tourism.

150 Tour operators, incentive and event agencies, corporations and associations of international scope attended 'Visit Lebanon' International Forum - Beirut, May 30 and 31, 2019. After two days of face-to-face meetings, networking lunches and an event evening with Lebanese professionals (Ministry of Tourism, agencies, DMCs, hotels and congress centers, restaurants and entertainment, airline companies, etc.), all Hosted Buyers had the opportunity to select one of the various family trips available to them.

Instant e-Visas for Jeddah Season Visitors

Visitors coming to the Kingdom of Saudi Arabia for the Jeddah Season 2019 can obtain a tourist visa in three minutes or less through the Sharek e-Visa website. Implemented by the Organizing Committee for Jeddah Season 2019, the online application method is linked to ticket purchases for Jeddah Season 2019 events. Once visitors buy a ticket, they can get an instant e-Visa simply by logging on to www.sharek.sa and following the step-by-step instructions.

Emaar Hospitality launches single-point app for all its properties

Emaar Hospitality Group has launched a fullyintegrated mobile app covering all the hotel, hospitality and leisure experiences under the group. Through this app, users will have seamless access to an extensive range of services including booking of hotels, restaurants, spas, golf and entertainment attractions using their mobile devices. The new app replaces all the earlier apps that were launched for the individual hotel brands and leisure attractions under Emaar Hospitality Group. It is available for download both on App Store and Google Play.

For up-to-the-minute news on the stories that matter to you most, read it first on www.hospitalitynewsmag.com 8

HOSPITALITY NEWS ME | AUG-SEP 2019

Photo : Publimage - Philippe Barret

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NEWS

HOTELS

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BEIRUT AND CAIRO LEAD HOTEL OCCUPANCY GROWTH EY’s March 2019 hotel benchmark survey report revealed that the hospitality markets in Beirut and Cairo witnessed year-on-year growth across all key performance indicators (KPIs) in Q1 2019. Political stability and improving economic conditions were the main drivers for the uplift in performance.

Hotel occupancy in Beirut increased by almost 12 percentage points, going from 58 percent in Q1 2018 to 70 percent in Q1 2019. The city’s hotel market also realized a 9 percent increase in Average Daily Rate (ADR), resulting in a Revenue per Available Room (RevPAR) of USD 132 in Q1 2019.

This represented a growth of 32 percent when compared to Q1 2018. Lebanon is poised for a promising summer tourism season, with indications of improved visitor numbers following the lifting of a travel ban

by Saudi Arabia. The UAE is also expected to follow suit and allow travel to Lebanon.

An increased focus on tourism through planned infrastructure developments and other initiatives by the government may also help boost the tourism industry and allow it to maintain its upward momentum.

Similarly, the Cairo hotel market witnessed an increase in all KPIs with a RevPAR increase of 10.5 percent, from USD 76 in Q1 2018 to USD 84 in Q1 2019. This increase was driven by a growth in occupancy of 4.5 percent, and an ADR growth of 4.1 percent. Cairo has recently been able to attract visitors by successfully positioning itself as a destination

ACCOR HOLY DESTINATIONS IN KSA

MENA: LOWER REVENUES, HIGHER COSTS SINK PROFITS

AccorHotels in Makkah have united all the brand hotels in Makkah and Madinah under an ‘Accor Holy Destinations’ umbrella. The initiative is aimed at unifying the booking processes for both Hajj and Umrah, and the stays in the Holy Cities. The program covers eight properties in Makkah and three in Madinah, and accounts for over 10,000 rooms. Hotels that form part of the alliance in Makkah are: Makkah Clock Royal Tower, a Fairmont Hotel; Swissôtel Al-Maqam; Raffles Makkah Palace; Ibis Styles; Swissôtel Makkah; Pullman Zamzam; Mövenpick Hajjar; and Mercure Hibatullah Hotel. From Madinah, the properties are: Pullman Zamzam Madinah; Anwar Al-Madinah Mövenpick Hotel; and Mövenpick Madinah. The first phase of the platform has already been launched and contains comprehensive information about AccorHotels in Makkah. The second and third phases are underway and will contain information about the rituals of Hajj and Umrah. The fourth phase will focus on providing information about the city of Madinah and AccorHotels in that region.

2018 was a bruising year for hotels in the Middle East & North Africa, as an intersection of oversupply, political fallout and macroeconomic worry challenged profitability.

Across the region, year-over-year GOPPAR was down and has been on a steady decline since early 2016. YOY profit growth was down 6.1 percent in 2018 over 2017, while profit margin dropped 1.4 percentage points to 36.4 percent. Profitability woe stemmed from trouble on the top line, where, while occupancy was up 1.6 percentage points to 68.1 percent, average room rate decreased 4.1 percent YOY, leading to a 1.9-percent YOY decline in RevPAR to USD 116.50. And while the rooms department was a source of consternation, so, too, was the food-andbeverage department. Total F&B RevPAR was down 3.8 percent YOY and food cost of sales and beverage cost of sales grew 0.4 and 0.1 percentage points, respectively.

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A listless top line in both rooms and F&B led to a 2.5-percent YOY fall in TRevPAR to USD 200.89. Expenses were up moderately, but difficulty growing the top line made them stand out even more, impeding operators’ ability to flex cost. Total hotel labor costs on a per-available-room basis were up slightly at 0.2 percent YOY, but total hotel labor costs as a percentage of total revenue were up 0.9 percentage points, suggesting that while hoteliers did a fine job of containing cost, revenues were not high enough to absorb the rather minimal rise. It’s clear that the region’s problems stemmed from growing revenue and not cost control, with the former being impacted by events such

for both business and leisure travelers. The increase in performance during Q1 2019 may be attributed to events that include the UNWTO Tourism Tech Ad-venture Forum Middle East, the International Exhibition for Construction Building Materials and the Egypt Petroleum Show. Optimism remains high, with cultural tourism picking up, particularly in light of archaeological discoveries in 2018, the planned expansion of air services to Cairo, and the development of the Grand Egyptian Museum (GEM), set to open in 2020. ey.com/em/en/industries/real-estate

SLS Dubai Hotels & Residences

as stagnating oil prices and a glut of new supply in some of the regions most-traveled areas. Meanwhile, localized political impacts, such as a boycott of Qatar, instituted by Saudi Arabia, the UAE, Bahrain and Egypt, over accusations that the Gulf state financed terror, have had a significant effect on inbound tourism. Oversupply is also causing pricing issues. Consider Dubai, which has a surfeit of new hotels. However, many prognosticators believe that new supply will be further absorbed ahead of, and with the help of, Expo 2020. New hotels expected to open in Dubai for Expo 2020 include the SLS Dubai Hotels & Residences. Expo 2020 runs between 20 October 2020 and 10 April 2021. Hoteliers in 2019 and forward will seek to continue their adroit cost control, while, with the hope of an uptick in travel to the region, maximize revenues to increase the bottom line. hotstats.com

NEWS

HOTELS

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PEOPLE ON THE MOVE

Avani Hotels & Resorts has announced the appointment of Amer Ammar as the opening general manager of Avani Ibn Battuta Dubai Hotel. Ammar will oversee the upcoming launch and daily operations of the new 360-key Avani hotel.

Nikki Beach Hotels & Resorts has announced the appointment of Vinicio Alberelli as head of global operations. Alberelli has been working with Nikki Beach Hotels & Resorts since the beginning of 2019.

Dur Hospitality announced that its Board of Directors has approved the appointment of Sultan bin Bader Al-Otaibi as Dur’s chief executive officer.

Al-Otaibi has a Master’s degree in Hotel Management from the Emirates Academy for International Hospitality.

Swiss-Belhotel International has announced the appointment of Peter De Bondt as the general manager for Grand Swiss-Belresort Seef Bahrain. De Bondt is a Belgian national, with over three decades of experience in the hospitality industry.

Marriott International Hotels Group has announced the appointment of Khalid Bseiso as hotel manager of The St. Regis Hotel Amman – Jordan.

He will be responsible for managing the hotel team and overall hotel objectives.

A Lebanese national, Ziad El Hawi joins Millennium Atria Business Bay as hotel manager. El Hawi has more than 20 years’ experience within the hospitality industry specialising in sales and marketing and working within 5-star establishments.

Elias J. Moukarzel is the new general manager of Hilton Doha. Moukarzel previously served as GM at the Hilton Capital Grand in Abu Dhabi, before joining the Hilton Dead Sea Resort & Spa and the King Hussein Bin Talal Convention Center, managed by Hilton.

Rotana has announced the appointment of Karim Nahas to the newly created role of complex general manager for its three properties based within the Capital Centre development in Abu Dhabi.

Nahas was the GM at Pearl Rotana Capital Centre.

Raki Phillips has been appointed CEO of Ras Al Khaimah Tourism Development Authority.

Phillips has worked for some of the world's most renowned global brands, including RitzCarlton Hotels and Fairmont Hotels & Resorts.

Anantara Eastern Mangroves has welcomed Khaled Sharabassy as its new general manager. Prior to taking up his new role, Sharabassy spent nearly two decades in the hotels industry in his native Egypt before relocating to the Middle East in 2005.

Martin Smura takes the helm as the new CEO of the Kempinski Group. His most recent remit was that of executive chairman of the Board of the Dorint Hotel Group. Important steps in his career include a seat on the board of Azimut Hotels.

Kempinski Summerland Hotel & Resorts’ management has appointed Mark Timbrell as new hotel general manager.

Timbrell joins Kempinski Lebanon from his most recent role as general manager of the Kempinski Hotel Amman.

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NEWS

FOOD & BEVERAGE

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ICONIC SUSHI BAR'S NEW DESIGN AND LOCATION After two decades of delighting diners in Ashrafieh, Le Sushi Bar is celebrating its 21st anniversary by moving to Downtown Beirut. The restaurant opened in 1998 and has since been serving an eclectic menu of Japanese cuisine along with one of the largest selections of signature dishes.

A new approach to food In optimizing the established brand experience, Chefs Reif Othman, Jun Tomioka and Kory Takashi, all former executive chefs at Zuma, were called upon to tweak the cooking techniques and reinvented the great taste of all dishes on offer using various layers of umamirich ingredients. Reif Othman is a multiaward-winning chef whose work has been instrumental in transforming the culinary landscape of Dubai and the emirates.

Furthermore, pastry chef Adi Pramono has crafted a special new desserts menu.

A new look and feel Gregory Gatserelia, who worked on the previous architecture of Le Sushi Bar, developed a modern approach for the new address while paying homage to traditional Asian esthetics. Bold, contemporary and artistic, he is the co-founder of Gatserelia Design which has already executed a wide range of

M DE NOIR AT LA GRANDE EPICERIE

IN BRIEF Tony Kitous launches new catering company

After the great success of 'les Saveurs du Liban' and the Award that Maya Maalouf Kanaan received at the Salon du Chocolat in Paris, the Lebanese chocolate M de Noir was picked up by La Grande Epicerie de Paris, the most prestigious and renowned delicatessen store in the world.

The 'Saveurs du Liban' box and bars present three flavors; sesame and thyme, local fresh mint and salted pistachios. Three other French boutiques are carrying M de Noir’s 'Saveurs du Liban' and many more will before the end of the year. When asked, Maya said

nightclubs, bars, shopping malls, retail stores, hotels, restaurants and apartments across the world. Le Sushi Bar’s stylish interior is further accentuated with the subtle pieces by furniture designer Karim Chaaya, while Hala Matta’s Raku potteries exude harmony, reverence, purity and tranquility. lesushibar.com

that the main point behind her international expansion is to allow people to discover Lebanon through her chocolate. mdenoir.com

BEIRUT EXPRESS REOPENING IN LONDON

The founder of Comptoir Libanais, the successful UK restaurant chain, has launched a catering company, aptly called Feasts from the Middle East, which promises to deliver the bold flavors of the region to homes and venues across the UK and Europe. Tony Kitous, who is also the brains behind Levant, Kenza and Shawa, has formed a partnership with The Admirable Crichton, the celebrated event design specialist, which will see the specialist catering company bring the best food and hospitality of the Middle East and North Africa to events, product launches, award ceremonies, weddings and private parties. The partnership between Feasts from the Middle East and The Admirable Crichton will give clients access to an enviable selection of venues, including royal palaces, museums and galleries. The catering company specializes in mezze dishes, in addition to opulent dishes of roasted lamb, grilled meats and rice dishes. feastsfromthemiddleeast.com Chef Maroun Chedid at Bouyouti

Marouf Abouzaki opened London’s first Maroush restaurant on Edgware Road in 1981 with the aim of serving Londoners authentic Lebanese food made the traditional way. Since then, the brand grew to include 16 outlets boasting five F&B concepts. Abouzaki has recently

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reopened one of his unique concepts, Beirut Express, where the original Maroush was located. Beirut Express is famous for its classic mezze and Lebanese ‘good time’ attitude. It serves fresh shawarma meat on a daily basis. maroush.com

MBC Top Chef judge and renowned chef, Maroun Chedid, is serving up his whimsical Mediterranean dishes at Bouyouti guesthouse in the Chouf mountains, halfway between Deir El Qamar and Beiteddine in Lebanon.

Approved Event

NEWS

FOOD & BEVERAGE

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NEW OPENINGS LEBANON

BAU

LEVEL 26

Opened June 21, 2019 Owner(s) Dina & Elie Lahoud F&B Operators Disruptive Entertainment Group sal Covers 180 Average price/person USD 70 Typical dishes Pulled Beef Bao Bun, Mini lobster Tacos Address Beirut Waterfront, Bloc Market

Opened June 4, 2019 Owner Four Seasons Hotel Beirut Executive Chef Apostolus Dimou Head Chef Ahmad Slim Covers 165 Average price/person USD 50 Typical dishes Bao Buns, Chicken Gyoza Address Four Seasons Hotel Beirut - 26 F. fourseasons.com/beirut

KUWAIT

UAE

RIVIERA BY FOUR SEASONS

LAUNCH VAKAVA PAN LATIN GRILL & LOUNGE

Opened July 1, 2019 Owner Four Seasons Hotel Kuwait Chef de Cuisine Osama Alakhras Average price/person USD 30 Typical dishes Corn-Fed Chicken Tajine Address The Avenues, The Gardens Kuwait rivierarestaurant.com

Opened June 17, 2019 Owner(s) Jumeirah at Etihad Towers, Richard Sandoval Executive chef Eber Villa Lobos Average price/person USD 100 Typical dishes Brazilian Charcoal Grills Address Jumeirah at Etihad Towers jumeirah.com

FOR UPTO-THEMINUTE

NEWS COVERAGE

SKYLINE ROOFTOP LOUNGE Opened July 3, 2019 Managed by Movenpick Hotel Executive chef Ghazi el Sheikh Covers 200 Average price/person USD 50 Typical dishes Smoked Salmon Bruschetta, Bresaola Salad, Fried Cheese Balls, Shrimps Avocado Tarte, Chicken Skewers, Sushi

MARTABAAN Opened May 5, 2019 Owner Emirates Palace Executive chef Hemant Oberoi Covers 70 indoors, 70 outdoors Average price/person USD 275 Typical dishes Tandori Lamb Rack, Biriani Address Emirates Palace, Abu Dhabi kempinski.com

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ADVERTORIAL

LE PETIT GRIS’ ELEVATED EXPERIENCE While Makram Rabbath, founder of Beirut’s Le Petit Gris, may come across as a regular Joe, he is actually anything but. Since graduating from École Hôtelière de Lausanne and entering the F&B industry, Rabbath has come to learn that the only constant is change After dealing with the inevitable bureaucracy of acquiring various permits and licenses, he is now close to opening Le Petit Gris’ rooftop, which he describes as a longoverdue experimental platform, a welcome addition to his well-established brand and a key part of his plans to continue growing.

Commenting he said, “This rooftop affords us room to better enjoy what we love. The space is not designed to adhere to a specific concept making it all the more exciting.

I call it ‘Garden’, which is a digression of a new service at will to fancy. BURAU, an architecture and urban design company founded by Candice Naim and Lea Helou was comissioned to ensure that my vision is accurately translated. I then hired the services of world renowned Landscape Gardner Pierre-Alexandre Risser, managing director of Horticulture et Jardins, a company that specializes in the creation of roof gardens with Parisian flair. Lastly, I contracted Dr. Marc Beyrouthy who not only is passionate about biodiversity and Lebanese flora, but also is the founder of NATURE, a company specializing in transforming spaces into natural green habitats. He will execute Risser’s concept using a selection out of +900 Eco-friendly sustainable products.

Once complete, the setting and approach, coupled with a specific mindset, will constitute a potentially-promising platform

where new F&B ideas come to life. It will also be a place where all kinds of edible plants will be grown and incorporated into some of our current and future offerings.”

Rabbath launched the restaurant and positioned it as a French bistro in 2011, while simultaneously familiarizing himself with the glorious products growing throughout the Mediterranean basin. “Over time, our French bistro naturally evolved to a Mediterranean one, which made perfect sense and is in-line with its positioning based on the bistronomy concept. Unlike other bistros where the concept is chef-centric, here we are open to a broad spectrum of ideas and therefore continuously revisiting and customizing ingredients. As a result, since launch, our turnover has more than doubled. Along the way, something else happened opening the possibility to introduce stand-alone products based on locally-sourced ingredients,” Rabbath explained.

Elaborating further, he explained that he was able to make this move due to the wonderful range of products being grown by Lebanon’s many local producers. “For instance, I annually source about 1,500 kilos of wild olive and citrus tree snails collected by a local farmer in the south of Lebanon. We then process, pack and freeze them, which affords us tremendous independence and flexibility all-year round. We also have a close

working relationship with many local farmers spread throughout Lebanon. One such collaboration saw us co-branding a new hot sauce, which we exclusively offer guests. This is an entirely unique proposition intended to further boost our offerings. Another example is the local fisherman who often calls me at dawn to show me his fresh catch, which magically finds its way onto a customer’s dish the very next day presented in a surprisingly new configuration,” he explained.

In addition to adopting a seasonal menu of sorts, Rabbath takes an off-menu approach which has allowed him to seamlessly migrate and create totally original culinary delights.

“Personally, I am always involved and looking for new products to experiment with,” he admitted. “In that sense, we broke the traditional mold by making novelty the order of the day while maintaining the familiar.”

Rabbath is convinced that this approach results in a far more interesting culinary proposition, while affording him and his team greater flexibility in catering to a diverse range of tastes and flavors. “In so doing, we continue to push our own boundaries by ensuring our customers are given an eatingout experience where the unexpected is always hovering in the wings, waiting to stage an appearance,” Rabbath said with a glint of excitement in his eye. lepetitgris.com AUG-SEP 2019 | HOSPITALITY NEWS ME

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NEWS

CHEFS

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MEET THE CHEF

ALAN GEAAM RECEIVES PIN OF HONOR

Neemat Frem, Gebran Bassil & Alan Geaam

Twenty years after moving to Paris, Lebanese Chef Alan Geaam, has been awarded an honorary pin by the Lebanese Ministry of Foreign Affairs for his major role in promoting Lebanese cuisine. Chef Geaam worked his way up to eventually win a coveted Michelin Star for one of his restaurants. Aware of the value that the Lebanese diaspora holds worldwide and the need to foster a strong, sustainable relationship with Lebanese living abroad, Lebanon’s Ministry of Foreign Affairs and Emigrants launched the Lebanese Diaspora Energy (LDE) Conference in 2014. This unique event has become an

annual gathering in Lebanon for eminent members of the diaspora to celebrate their success stories and engage in a strong and symbiotic partnership with their fellow countrymen, while also seeking out investment opportunities in Lebanon. As part of its roadmap of aspiring to bridge the gap between the diaspora and Lebanon, the LDE embarks on an annual journey to various destinations around the world, holding regional conferences to promote the concept of ‘Lebanity’, to encourage the Lebanese diaspora to visit Lebanon and invest in the country. alangeaam.fr

LAUNCH OF TAWLET ARLES’ SOLIDARITY CANTEEN TILL SEPTEMBER The fifth edition of Rencontres d’Arles, France is currently underway, running from July 1 until September 22. The event will host Kamal Mouzawak, founder of Lebanon’s Tawlet, a series of cooperative restaurants established in 2009. The project highlights the ‘savoir faire’ of women hailing from different regions of the country, as well as their traditional cuisine, all in the spirit of sharing. The Tawlet Arles, a culinary and cultural heritage initiative, was conceived through a collaboration between Mouzawak and restaurateur Caroline Pons. Tawlet, which in Arabic means ‘Table’, mobilizes Lebanese gastronomy to promote shared experiences, as well as the transmission of knowledge and social inclusion, with

the aim of upholding these traditions and sustainable agriculture. From her side, Pons is passionate about culinary experiences, which in 2018 led to her opening Canteen Simone et Paulette in Arles, where she serves her consistently generous cuisine. Three women from Mouzawak’s team were at Croisière for Tawlet Arles during the event’s opening week to exchange and create their dishes, alongside local chefs. Combining traditional knowledge, slow-food philosophy and shared experiences, Tawlet Arles will bring two Mediterranean culinary traditions together to offer gourmet festival-goers a chance to satisfy their tastebuds throughout the summer. rencontres-arles.com

LEBANESE LARISSA TAKCHI WINS MASTERCHEF AUSTRALIA

NEW EXECUTIVE CHEF JOINS THE ST. REGIS ABU DHABI

Lebanese Larissa Takchi has won the 11th edition of MasterChef Australia. Takchi, 22, who was born and raised in Sydney, is the youngest chef to win this title in Australia.

She currently works as the restaurant manager of her mother’s restaurant, The Wild Pear in Dural. A Szechuan Pavlova finished with a beetroot and blackberry sorbet, beetroot syrup and lemon cream, was the final dish which earned the young chef the title. With her USD 250,000 award, Takchi is planning on launching a ‘destination restaurant’ with a farm on a land plot in Dural. “What I want to do is buy a block of land in Dural – which is where I’m from – and build a farm and restaurant on it, so diners can really experience farm-to-table dining,” she said.

The St. Regis Abu Dhabi has announced the appointment of Chef Joseph Murphy to the position of Executive Chef. British Chef Murphy has near to 20 years of international experience in the world of luxury hospitality, having begun his career at the Sheraton Grand London, Park Lane in 2001. thestregis.grandluxuryhotels.com

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NEWS

SUPPLIERS

TOGETHER FOR GROWTH - BARRY CALLEBAUT AND EMF'S THREE-DAY SEMINAR EMF Middle East, has been, for the last 40 years, the coordination office representing the world’s leading manufacturer of high-quality chocolate and cocoa, Barry Callebaut Group.

In furthering its reach throughout the region, EMF holds various events and initiatives to bolster its offerings. This year, EMF held a three-day event to better familiarize and highlight to company employees what is called, ‘My Chocolate Guide’, a customized sales tool based on the type of business and multi-branded approaches throughout the sixteen countries the brand operates in. This is a one-of-a-kind seminar tailor-made to EMF and its partners.

Innovation, specialized technical assistance, dedicated training, certified man-power, application labs and international R&D are some of the services placed at the disposal of all who are part of EMF's family.

The event saw Barry Callebaut experts flying-in from all over the world to attend.

Commenting, Elias M. Feghali, chairman of EMF said, “Throughout our +40 years of partnership and collaboration between EMF and Barry Callebaut, we have grown and thrived. We have crafted bonds of friendship, trade and cultural exchanges that have

persisted through obstacles and hardships.

Our gathering here confirms our renewed commitment to each other and our partners as we aim to grow further. Our employees and partners have continued to meet the challenges of our field and to excel despite setbacks. We should all be very proud of where we are today and excited about where we are headed.” Present at this year’s event was Amine Mebrouki, Middle East sales

U-FOOD’S FIRST LEBANON PIZZA CHAMPIONSHIP

U-Food, a distributor of international FMCG products, organized Lebanon’s very first pizza competition, under the patronage of the Minister of Tourism Avedis Guidanian and the Italian Ambassador to Lebanon Massimo Marotti. In attendance Commissioner of the Italian Trade Agency in Beirut Francesca Zadro and the president of the Syndicate of Owners of Restaurants, Cafes, Night clubs and Pastries in Lebanon Tony Ramy . Commenting, Mazen Noureddine, U-Food’s GM said, “The event, which took place at Zia restaurant in Sin el Fil, saw ten participants competing to prepare the best pizza using Mutti Tomato and Granarolo mozzarella cheese. The jury consisted of two Italian pizzaiolos who flew in

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from Italy specially for the occasion and were joined by local chef Youssef Akiki and Bassem Slim, a hospitality management instructor at LAU. Noureddine said that the aim of the event is to raise brand awareness, promote Italian cuisine and products, as well as strengthen the relationship between Lebanon and Italy. “Following the event’s success, the organizers expressed their desire to host it on a yearly basis,” he noted. Chef Massimiliano Bugliose, from Via Roma restaurant, was the winner, with Chef Hassan Fakih from Zia restaurant and Chef Roger Khawand from Les Caves De Dar Azar, placing second and third place respectively. u-foodsal.com

director for Barry Callebaut who said, “During these three days, BC and EMF employees will have the opportunity to meet and exchange ideas. I anticipate and encourage all present to actively participate in the different sessions and workshops as these constitute great learning opportunities.”

The event took place at the Intercontinental Hotels and Resorts Mzaar, Lebanon. emf-me.com

GROUPE GM LAUNCHES NEW HOTEL LINE

Groupe GM, the international player in the hotel amenity industry, has signed a partnership with the prestigious lifestyle brand Jo Malone London. Through this collaboration, Groupe GM will be able to offer hotel guests worldwide a new range of luxury amenities. The line is called ‘Lime Basil and Mandarin’, the brand’s signature fragrance. Peppery basil and aromatic white thyme bring an unexpected twist to the scent of limes on a Caribbean breeze. The Jo Malone London amenities will be available at 5 and 6-star hotels and resort properties worldwide thanks to Groupe GM’s network of distributors. groupegm.com

NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

CHÂTEAU KSARA WINS GOLD IN CHICAGO AND CANNES Château Ksara's Ksarak, the winery’s arak, took the Gold Medal in the ‘Best Buy’ category at the 2019 International Review of Spirits in Chicago. The judges were unanimous in their findings, declaring that ‘Ksarak’ possessed all the elements of an outstanding spirit. The official citation read, “Clear color. Herbal aromas and flavors of black liquorice, black pepper, oregano and tarragon with a velvety, crisp, fruity sweet medium body and an effortless, medium-long finish. A complex arak with subtle herbal nuance and in-check heat.”

Ksarak is triple-distilled and infused with aniseed sourced exclusively from the village of Heeneh on the foothills of Mount Hermon. The plant is then aged for 28 months in locallymade clay amphorae.

Similar to the aging process of Scotch whisky, arak loses 1112 percent of its socalled Angels’ share during the maturation process. Ksarak is made with Merwah and Obeideh, two ancient Lebanese grapes and Ugni Blanc, a variety

used in the production of Cognac and Armagnac. "Ksarak is an outstanding spirit and a wonderful example of a proud tradition,” said Michael Karam author of 'Arak and Mezze: The taste of Lebanon'.

“Arak is the 'stealth' spirit. It has, till now, flown under the radar of all but the world’s connoisseurs but we hope that now it will achieve the popularity it deserves outside Lebanon.”

Château Ksara also won a gold medal at the 16th Mondial du Rosé in Cannes for its 2018 Sunset bottle. This year, over 1,000 wines from more than 20 countries were submitted to 67 judges from 18

IXSIR SCORES HIGH BY ROBERT PARKER

IN BRIEF brand receive a score in the 90s. Describing the brand, a spokesperson for the wine advocate said, “IXSIR is the big star that not only equaled, but in some cases surpassed the most impressive wines in this report. Their best, by a hair, was the NV IXSIR El Cuvée Xème Anniversaire, scoring 93 points.”

The official citation read: • EL Cuvee Xeme Anniversaire (93 pt.) “… finesse in the mid-palate, a real backbone and great elegance. It certainly has plenty of room left to evolve and improve in the cellar and it should age beautifully…”

Robert Parker's Wine Advocate, a bimonthly wine publication based in the United States, founded in 1978 and considered one of the industry’s most renowned references, this year marked a great victory for IXSIR. The latest ranking saw all three entries by the

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nations. Made with Cabernet Franc and Syrah, it was first released in 1974 and is sold in over 30 countries. “We are proud to see that, once again, Château Ksara and Lebanon have demonstrated the highest standards of winemaking on the international stage,” said Zafer Chaoui, the winery’s president. “Sunset is an icon, one of the backbones of an extensive portfolio of labels both at home and abroad. It is a modern rosé, aimed at a discerning palate, made by a winery that has been producing wines of a consistent quality for over 160 years.” chateauksara.com

• EL Red 2014 (92 pt.) “… very refined and sophisticated. Elegant and showing gorgeous mid-palate finesse, it lingers beautifully on the finish and demonstrates complexity too…”

• EL White 2017 (91 pt.) “… a fresh and elegant white that has a trace of delicacy while remaining persistent and crisp…” robertparker.com

Pea-based burger patties to become trendier in the coming years

According to a new report by Markets and Markets, the plant-based meat market will reach USD 28 billion by 2025. Many major food companies such as Tyson Foods (US) and Cargill, are investing in startups offering plant-based meat products. Burger patties are one of the most popular products available in the market.

HOBART looks at tomorrow's kitchen

At Meeting Point Future 2019, around 200 kitchen planners and specialist trade partners from Germany, other European countries, the Middle and Far East, as well as Australia came to Offenburg to be inspired by innovative concepts and solutions for commercial kitchens.

Topics such as Connected BIM, automation 4.0 and the future of ware-washing were discussed.

ADVERTORIAL

GREEN TURTLE’S PAPER STRAW INITIATIVE HN talked with Michel Oubary, Founder of Green Turtle, an eco-friendly manufacturing and trading company working toward providing 100 percent biodegradable paper food packages and utensils to interested Lebanese hospitality institutions to learn more about his latest initiative Why did you launch Green Turtle, Lebanon’s first biodegradable manufacturing company?

based components and in turn are good for the environment, not to mention easily recyclable.

As global pollution levels continue to rise, the environment and our water supply is becoming increasingly polluted, especially for aquatic creatures. By launching an eco-friendly manufacturing company offering biodegradable products, we, among others, can make a slow shift towards minimizing our own waste and through the products we offer, that of our clients as well.

Who are the people behind Green Turtle?

How are these biodegradable paper straws manufactured?

The process consists of three plies of high quality paper, which initially are silted on the paper-slitting machine.

These are then bound together in a spiral shape using a core-winding machine.

The straws are then cut to a pre-set diameter and length. Lastly, the straws can either be individually wrapped or bundled in batches depending on the client’s requirements. Biodegradable products are made from natural plant-

Every individual who cares about the environment is behind Green Turtle.

Aside from my partners and myself, this company’s employees are passionate about this cause. While we are very well known in Lebanon and the Middle East for trading and manufacturing all kinds of packaging and disposable items and supplying many local and international outlets with these products, this initiative is a unique proposition to the company.

As more firms increasingly move away from using harmful products, we are confident that our decision to begin with the straws will prove a great first step in ensuring a healthier planet.

Who are the entities that have expressed an interest in purchasing this kind of product?

Market research revealed several entities interested in the Green Turtle Paper

Straw. Thus far, we have restaurants, clubs, bars, beach resorts, hotels, as well as local grocery stores and supermarket chains on our client roster. It is a reality, which we believe will see more major F&B outlets adapting this trend that is making waves throughout the world.

What are the advantages of replacing plastic with paper straws?

There is a massive difference between plastic and biodegradable products.

Plastic products simply do not decompose. On the other hand, our paper straws are biodegradable, because they are made from natural plant components that start to decompose once in contact with microorganisms.

Keep in mind that by adopting and offering such products to customers, you would not only be catering to health conscious consumers, but will also be promoting the healthy practices of your brand and in so doing, playing a relevant role in securing a healthier environment for future generations. greenturtlelb.com

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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

TIPS FOR COOKING

WITH BUTTER White, yellow, tender, smooth, soft, flavored, salted…

Butter takes many forms, textures, colors and flavors.

When cooking with butter, how many cooking tips and tricks do you know ?

CLARIFIED BUTTER The butter can be heated, melted or lightly toasted, but it should not be overcooked.

Above 120°C, it will start to darken. This chemical phenomenon is due to caramelization of carbohydrates and proteins it contains . To avoid this alteration, it just needs to be clarified. The butter is melted over a very low heat. The creamy whey remains on the surface and is carefully skimmed off. Clarified butter can withstand much higher temperatures and is indispensable for making butter sauces such as Hollandaise sauce. It can be kept in the fridge for up to two weeks.

KNOB BUTTER AND BROWN BUTTER The first is a popular unit of measurement, a way of expressing the small amount of butter – often close to 5 g – needed or cooking or couring food. The second is an expression of the moment of grace when butter is heated to 165°C and releases its toasty fragrances.

WHISK IN THE BUTTER The small cold butter cubes are dropped into meat juices. The cook holds the pan by the handle and starts stirring in tight rotations, fast and with a regular rhythm to reach a perfect osmosis a creamy texture, an accent to culinary Nirvana.

ONIONS SOFTENED IN BUTTER Allow the firm sliced onions to mingle with the butter in the pan. They gradually become translucent and succumb to the effect of caramelization.

SOFTENED BUTTER Work a part of room-temperature butter using a spatula, knead it and tame it until the butter is soft as a cream, a truly gourmet cream.

FLAVORED BUTTER Mix some unsalted butter with a little horseradish or wasabi from a tube, melt gently and serve with grilled meat.

Butter sauce with salted butter: melt the butter over a low heat. Using a whisk, mix in the juice of a lemon over a low heat.

This sauce is perfect to accompany pasta or a Skate wing Mix some unsalted butter with a piece of Camembert and toasted almonds. Spread on lightly grilled croutons. Serve as an aperitif.

SECRETS WHEN USING BUTTER To make it easier to spread, remove the butter from the fridge and leave it at room temperature for at least 1 hour and 15 minutes.

To quickly soften butter which is too cold, just cut into pieces, wrap it in a damp cotton cloth and knead it for a few seconds If the butter has absorbed smells in the fridge, an ice water bath will give it a second youth. Just dry it afterwards. This can be done as many times as necessary.

To make a butter sauce, the butter must always be incorporated by whisking it off the heat.

Calm down crackling in the pan by adding a pinch of salt before melting the butter, then a pinch of flour when it is melting.

HORECA NETWORK

PREVIEW

WHAT’S HAPPENING AT HORECA JORDAN 2019 HORECA JORDAN is back for its sixth edition from October 13-15. Boasting a new 7,000-square-meter venue and a richer program of events, we take a look at what’s in store It is anticipated that more than 10,000 trade professionals from around the region will attend HORECA Jordan – the country’s largest hospitality and foodservice trade event – which this year takes place at Amman International Fairground. The new venue is a big step forward to attracting a larger number of local and international exhibitors.

Indeed, in excess of 100 exhibitors will be present at the show to highlight the latest products, technologies and trends, and, ultimately, do business. Several events and competitions will also be taking place, namely the Hospitality Salon Culinaire, Bed Making Competition, Art of Service Competition and the Al Ameed Barista Competition.

Thuraya Husseini, chairperson and CEO of the Lawrence & Husseini Consult – the event organizer – says: “It has been an incredible six years, during which HORECA Jordan has developed and evolved into the market-leading event we are today.”

The three-day event is supported by the Ministry of Tourism and Antiquities, Jordan Tourism Board, Jordanian Chefs Association, Jordan Hotel Association and Jordan Restaurant Association. horeca-jordan.com

2019 HIGHLIGHTS AT A GLANCE • HORECA JORDAN’s Ambassador for 2019: Chef Ali Ghazzawi, Top Chef Middle East 2019 • World Pastry Cup Jordan National Selection: Official selection of the pastry chefs to represent Jordan in the World Pastry Cup Middle East Selection (Lebanon) in 2020 • New exhibitors from India, Kuwait and Greece • NEW! Hamada Breakfast Preparation Competition

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Law r

& Hu s

ini se

ce en

Cons

u

lt Media Services & Exhibitions

EVENTS

SEEN & HEARD

Joumana Salamé, Nouhad Dammous, Mazen & Marwan Salha & Dr. Joseph Jabra

Tony Ramy & Nouhad Dammous

Pierre Achkar & Nouhad Dammous

Nouhad Dammous & Nicolas Audi

LAU HONORS LEBANON’S HOSPITALITY LEADERS The Lebanese American University (LAU), Adnan Kassar School of Business (AKSOB) and the AKSOB Hospitality and Tourism Management Department have honored the achievements and contributions of 12 of Lebanon’s hospitality industry leaders. Their accomplishments were recognized at a gala dinner held at the LAU Beirut campus with the theme 'From Lebanon to the World'.

One the country’s most renowned hospitality veterans, Nouhad Dammous, expressed his overwhelming joy at receiving this recognition. “I have dedicated my life to hospitality and to this country. Lebanon is a small country, yet has an extraordinary degree of influence. Anyone would be amazed by the talent, potential and energy of its people. We must increase awareness about the importance of empowering tomorrow’s talent and developing the creative and innovative potential of young people throughout the education and training sector,” he said.

“The tourism sector has always reflected Lebanon’s best image and the restaurants sector has the lion’s share in marking

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Lebanon on the international tourism map.

I am positive that the restaurants, cafés, night-clubs, and pastries owners are keen on serving the best quality, value and taste. I would like to thank the Lebanese American University, headed by its President Dr. Joseph Jabra for this exquisite honoring ceremony, and I dedicate the award to the board of directors of the Syndicate as well as to my colleagues in the sector. Cordial and sincere thanks go to the students of Hospitality Management who have shown a high professionalism and a great hospitality, proving their excellent level and readiness to enter this sector assertively,” said Tony Ramy.

The LAU Hospitality and Tourism Management Program prepares students to be leaders in a global dynamic workplace, especially though hands-on application. To prepare for this event, the hospitality students took a course on event management, which addresses all of the issues related to the organization and implementation of a successful gala dinner or mega event. lau.edu.lb

THE HONOREES INCLUDED • Pierre Achkar – President of Hotels Syndicates • Nicholas Audi – Founder of Audi Catering • Nizar Choucair – CEO and founder of Patchi Chocolate • Nouhad Dammous – Co-founder of HORECA Lebanon and Editor in Chief of Hospitality News Middle East • Zeina Frem – President of Jouneih Festival • Andreas Llovits – Owner of Pitch Black • Pamela Mansour Mehanna and Ramzi Mattar – Owners of MINE Wedding and Events • Elie Nakhal – CEO of Nakhal Travel • Tony Ramy – President of Syndicate of Owners of Restaurants, Cafes, Nightclubs, and Pastries • Mazen Salha and Marwan Salha Owners of Phoenicia Hotel Beirut

NEWLY

THE FOUNDED ACADEMY IN THE MIDDLE EAST

w w w.a ba - lb.co m

#ABA_BAKETHEFUTURE

N O M AT T E R W H AT Y O U R P R O F E S S I O N I S , B E C O M I N G T H E B E S T O F T E N M E A N S T R A I N I N G W I T H T H E B E S T. ABA, Academy of Baking Arts, founded by BanoPuratos offers a unique opportunity for all people of all skill levels to expand their knowledge on Bakery, Pastry, Chocolate & Ice Cream through a wide range of hands-on workshops & master classes in Baking Arts.

A Main Road Bchamoun, Lebanon P +961 5 801 649 F +961 5 801 858 aba_academy

EVENTS

SEEN & HEARD

ARAB STUDENT STARPACK 2019

The Arab Student StarPack 2019 award ceremony took place at the Union of Arab Chambers in Beirut on June 26 under the patronage and in the presence of H.E. the Minister of Industry Wael Abou Faour Organised by the Lebanese Packaging Center (LibanPack) and the United Nations Industrial Development Organization (UNIDO), the initiative is aimed at promoting creativity and innovation in the field of packaging.

The competition features three categories: structural, visual and food safety packaging. It also includes the Unipak member of Indevco Group and Banque du Liban awards.

More than 900 students from 13 Arab countries participated in this year’s competition, with 47 winners selected.

The Pan Arab winners were from Tunisia, Palestine and Lebanon.

and a prosperous economy.” She also highlighted the important role of packaging as a marketing and sales tool as well as its functional role in protecting the products.

In her opening remarks, Soha Atallah, director of LibanPack and vice president of WPO, announced the launch of a new professional competition, titled Arab StarPack Pro 2019, which will see industrial enterprises and professionals in the Arab world competing for the best packaging of their existing market products. Commenting on the industry’s key role, Atallah said, “Packaging is a cornerstone of any industrial and commercial activity and is an added value to our local products… packaging in short means a better industry and better agriculture and thus more exports

Dr. Fady Gemayel, president of the Association of Lebanese Industrialists, praised the important role of the competition as a strong bridge between students, universities and industry. He said, “The packaging industry is the industry of the future as it gives products added value. It is the silent salesman of locally produced goods, of which we are proud, as we are of what LibanPack is doing on the local, regional and international level by promoting the Lebanese packaging and paper industry.” arabstarpack.org

www.host.fieramilano.it/en

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EVENTS

WHERE TO BE SEEN

20TH EDITION OF THE HOTEL SHOW DUBAI 17 – 19 SEPTEMBER DUBAI WORLD TRADE CENTRE

CALENDAR SEPTEMBER 9 - 12 Sep. AUSTRALIA FINE FOOD QUEENSLAND ICC SYDNEY, DARLING HARBOUR Diversified Exhibitions Australia finefoodaustralia.com.au 13 - 15 Sep. INDIA ANUTEC INDIA Pragati, Maidan Koelnmesse foodtecindia.com 17 - 19 Sep. DUBAI THE HOTEL SHOW Dubai World Trade Center Dmg: Events Middle East thehotelshow.com

OCTOBER 9 - 11 Oct. ITALY SIA GUEST Quartiere Fieristico di Rimini Rimini Fiera S.p.A. siaguest.it

The Hotel Show Dubai will be celebrating its 20th edition during the Middle East Design and Hospitality Week 2019 taking place from September 17 to 19 at Dubai World Trade Centre.

According to the GCC Hospitality Report from Alpen Capital, "GCC hospitality market is projected to reach USD 32.5 billion in 2022". The Hotel sector is expected to be in significant demand owing to Expo 2020 in Dubai and other global events that will be hosted in the region. The Hotels Market Report by Ventures Onsite indicates that 25 million visitors are likely to come to the UAE for Expo 2020 in preparation for which “Dubai’s hotel room supply is expected to reach 132,000 in 2019, with the Emirate aiming to complete 160,000 hotel rooms by October 2020”. The report anticipates that the UAE will continue to lead the GCC’s luxury hospitality segment till 2022 with “73 percent of existing luxury hotel stock and 61 percent of the region’s pipeline located in the country”. During this time, the report also anticipates that "KSA will witness the most significant increase in luxury hotel supply". Besides the Kingdom’s push towards growing into

a leisure and entertainment hub in the region, “the cornerstone of KSA’s inbound tourism is the annual pilgrimages of Hajj and Umrah, which is forecast to increase to 30 million visitors collectively”, reveals Ventures Onsite. According to the Booking. com Sustainability Travel Report, “70 percent of global travelers say they would be more likely to book an accommodation knowing it was eco-friendly, whether they were looking for a sustainable stay or not”.

In the Hotels Market Report, Oliver Heath, a biophilic design firm shares that, “guests are willing to pay 23 percent more for rooms containing biophilic elements”.

The GCC tourism industry has seen a rise in millennial travelers in the last few years and this trend is expected to continue. According to Expedia, "nearly 70 percent of millennial travelers are likely to extend their business."

The hospitality sector in the Middle East has to be prepared to cater to this segment of travelers. During the Middle East Design and Hospitality Week 2019, The Hotel Show Dubai will be co-located with INDEX, Workspace, The Leisure Show, Surface Design Middle East, FIM, and INDEX Home. thehotelshow.com

13 - 15 Oct. JORDAN HORECA JORDAN Zara Expo Center, Grand Hyatt Hotel Amman Lawrence & Husseini Consult & EXPO JORDAN horeca-jordan.com 14 - 16 Oct. OMAN FOOD AND HOSPITALITY OMAN Oman Convention & Exhibition Centre Omanexpo LLC foodandhospitalityoman.com 18 - 22 Oct. ITALY HOST MILANO S.S. DEL SEMPIONE 28, RHO MILANO 20017 Fiera Milano host.fieramilano.it 28 - 31 Oct. EGYPT HACE EGYPT CICC - Cairo Egyptian Group for Marketing hace.com.eg

HOSTMILANO TO SHOWCASE THE STORYTELLING OF IGINIO MASSARI All the secrets of 'storytelling' of the Third Millennium Pastry will be revealed at Hostmilano at fieramilano, from October 18 to 22, 2019, illustrated by the Master of Italian master pastry chefs: Iginio Massari. In collaboration with the leading international Ho.Re.Ca. exhibition, a chef who, for so many, is the true representative of Italian

pastry abroad, will bring to life one of the 'symbolic' events of Hostmilano. The brand new event, 'Pasticceria di lusso nel mondo

by Iginio Massari' (Luxury pastry in the world by Iginio Massari) will also feature appearances from over 20 of the world's most famous pastry chefs. Massari is keen to stress the chefs will have a one hour slot

between the show-cooking in the very truest sense of the word, and the tasting. "The goal we are setting ourselves", adds Massari, "is to effectively communicate what it means to make luxury pastry today. Although, as far as I am concerned, high-quality pastry must always be available to everyone”. host.fieramilano.it

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ROJECTS It's been a transformative year for the industry, prompting those in the hotel market to question their long-term strategies. Despite two challenging years in which the value of contracts awarded in Saudi Arabia plummeted to about half of the 2010-15 average (MEED), and Dubai’s hotels were impacted from new supply, dampening demand and hindering operators’ ability to drive significant rate gains (HOTSTATS), it's safe to say that these two markets continue to be the industry's primary focus. For Saudi, it is due to a series of mega-projects aimed at transforming the economy, including the USD 500 billion Neom project and the new Red Sea project. However, there are doubts about whether external factors may impact these projects and how quickly they will move forward. For Dubai, Expo 2020 is expected to bring in between 25 million and 100 million visitors – the jolt the city has been waiting for – although it's not certain whether this will be sustainable. What is certain, however, is that the past is not an indicator of what's to come. This year's report tries to put it all into perspective.

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TOP HOTELIERS WEIGH IN

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BOOM, BUST, OR BUSINESS AS USUAL?

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SPECIAL REPORT

NEW PROJECTS

In collaboration with

MEGA PROJECTS IN THE MENA REGION Expo 2020, Dubai

project will be transformed into a high-tech master development that will include lowrise commercial buildings, homes and hotels.

KSA

Christopher Lund, head of Hotels for Colliers International MENA, gives us a rundown of the major projects in the works across the region UAE The UAE has been at the forefront of mega-project developments in the region over the last two decades or so. The latest eye-catching mega-project development in the Emirates is the development of the Expo 2020 site, ahead of the World Expo later next year. The Expo site development will include numerous pavilions - the centerpiece being the UAE pavilion - which will showcase the various nationalities that are taking part in the six-month-long event. After the Expo, the site will switch into ‘legacy’ mode and the

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Over in Saudi Arabia, there are numerous mega projects underway across the country, constituting the backbone of the country’s ambitious Vision 2030 plan. The Kingdom’s NEOM initiative is the most ambitious mega project to emerge from the long-term economic development plan. NEOM will be the world’s first zone to extend across three countries, stretching into neighboring Jordan and Egypt. The project will be backed by more than a USD 500 billion investment.

NEOM will encompass a raft of industries, including energy and water, biotechnology, food, advanced manufacturing, technological and digital sciences, tourism, media and entertainment. All of these sectors are strategically designed to attract foreign investors and drive the shift away from the country’s reliance on oil.

The Red Sea Project - another noteworthy mega project in Saudi Arabia - is largely

focused on tourism growth. This exciting initiative involves the development of more than 90 islands off the coast of Saudi Arabia, covering an area of approximately 28,000 square kilometers. The project is primarily aimed at attracting international, highend, luxury travelers. Its first phase, which comprises 3,000 hotel keys, is expected to be completed by 2022.

Oman Other large projects, albeit on a smaller scale than the NEOM initiative, are in progress across the GCC region. In Oman, for example, a USD 2 billion project is underway in the sultanate’s Qaboos Port. Mina Al Sultan Qaboos Port is expected to play a key part in Oman’s diversification away from oil. The project will include hotels, residences, F&B outlets, retail outlets and entertainment offerings.

These and other mega projects are expected to further shape and enhance the tourism landscape in the region for years to come, fueling eager anticipation among observers. colliers.com

EGYPT

KSA

NEW EL ALAMEIN CITY

QIDDIYA

RED SEA PROJECT

One of the new generation millennium cities coming up on the North Coast.

Owner City Edge Developments Due Some of the projects in Phase One are likely to be opened in June 2019, although the majority of them will likely be inaugurated in mid-2020

The “Giga-Project” being constructed near Riyadh, set to become the Kingdom’s “Capital of Entertainment, Sports and the Arts”.

Owner Public Investment Fund of Saudi Arabia Due Phase One of Qiddiya will open in 2022

The mega project stretching along 28,000 km2 of islands, beaches, desert, mountains and volcanic areas will be located at the shores of the red sea. 3,000 hotel rooms will be constructed.

Owner The Red Sea Development Company Due 2022

OMAN

UAE

MINA AL SULTAN QABOOS JUBAIL ISLAND

MINA RASHID

Mina Sultan Qaboos will be re-developed as a high quality Waterfront Destination, over a number of development phases.

Owner Omran Due Parts of the new development project are to be opened by the third quarter of 2019

The 400-hectare island is set to be home to up to 6,000 people and is being described as Abu Dhabi's nature zone.

Owner Jubail Island Investment Company (JIIC) Due 2021

A USD 7 billion investment to celebrate Dubai’s maritime heritage featuring ‘The Dubai Mall by the Sea’ – a waterfront retail, dining and leisure destination; a floating yacht club; a sandy beach and Dubai’s longest swimming pool.

Owner Emaar Due Q3 2022

SAADIYAT ISLAND

YAS ISLAND SOUTH

ZAYED CITY

A new 6672 acre (2700 hectare) signature urban quarter to be built on a natural island directly adjacent to Abu Dhabi.

Owner Tourism Development & Investment Company Due 2030

The project involves the construction of a mega-development which combines a 250 key lifestyle hotel, a 650 key family hotel, a 15,000 capacity multi-purpose arena and a unique mix of F&B, retail and entertainment destinations.

Owner Aldar Properties Due 2031

Formerly 'Abu Dhabi Capital District', the project will be built 7 kilometres (4.3 miles) inland south of Abu Dhabi island in the United Arab Emirates, between Mohammed Bin Zayed City and Abu Dhabi International Airport.

Owner Musanada Due 2030

UAE

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BOOM, BUST OR BUSINESS AS USUAL?

Dr. Martin Berlin, Middle East Partner and Global Deals Real Estate Leader at PwC shares his insight on two key markets There has been considerable chatter in the market regarding the hospitality cycle in the UAE (Dubai) and Saudi Arabia. While the general sentiment about the Dubai hotel market is that it is currently struggling, the story in Saudi Arabia is one of accelerated but 'unsustainable' growth. This article attempts to put into perspective the hospitality investment landscape in both markets by shifting the lens through which each opportunity is viewed.

Dubai Creek Harbour

AED 1,100 with occupancy levels above 75 percent (2008 figures, STR report). It also used to be the norm that F&B departmental revenues were at par with revenues generated by rooms, making up almost 50 percent of the total revenues achieved by a The hotel market in Dubai property. In 2018, the ADRs for properties The hospitality market in Dubai has in Dubai dipped to approximately AED 810 traversed from being a tiny speck on the with an occupancy of 79 percent (Hotstats). hospitality investment horizon, moving Now, a comparison of the performance through a period of unprecedented growth between these years would suggest that recording some of the highest Average Daily the market has turned quite drastically Rates (ADR) and overall room occupancies with a drop in RevPAR of approximately 23 in the world, to holding its own during a percent. And a 50 percent contribution to global recession, to arriving at the current revenues from F&B is situation where past no longer the norm, Hotel owners and operators performance is no with the department longer a reliable had a relatively smooth sailing now accounting for indicator of the future. in the past when properties in 30 to 38 percent of Understanding this the total revenues. the city commanded average aspect of where we are Does this mean that rates above AED 1,100 with in the cycle is important the hospitality market occupancy levels above to put the market's in Dubai is on a current performance in 75 percent downward spiral? Not the right perspective. necessarily; it is taking It is true that ADRs in a correction.

Dubai are no longer what they used to be When compared to international, mature pre-2008 or even pre-2016. But neither is markets, the ADRs and occupancy levels the composition of supply, the type, size in Dubai are still very healthy. Compare and sources of demand, or the reasons why Dubai's performance to London with a visitors come into the city. We clearly see similar number of room (approximately a maturing tourism and hospitality market.

155,000 - PwC UK report). Hotels in London Hotel owners and operators had a relatively achieved an average rate of AED 700 with smooth sailing in the past when properties an occupancy of 82 percent in 2018. Also, in the city commanded average rates above

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HOSPITALITY NEWS ME | AUG-SEP 2019

average GOP margins achieved by London hotels are around 35 percent (KF report) while hotels in Dubai achieve margins higher than 40 percent on average (based on market intelligence). While this is not to argue that investing in hotels in Dubai is a better option than London, it does put into perspective the returns from investing in each market. An individual investor/developer's interest in the market would ultimately be dependent on their personal view of the inherent market risks. It is worth pointing out that when the market is in a state such as the current situation in Dubai, where past performance is no longer an indicator of future performance (albeit still healthy), is typically when more hotel deals come to market and to fruition. Hotel owners who may have valued and received financing for their properties based on the earlier performance of their assets may feel pressured as their cash flows may not meet the debt service coverage ratio thresholds implemented by their banks, or even be insufficient to meet debt obligations, thus incentivising a sale of the asset to prudent investors.

The hotel market in Saudi Arabia (KSA) A lot has been said recently about the number of hotels planned in the country through the six GIGA projects. Is the addition of an estimated 12,000 to 15,000

In collaboration with

Understanding this aspect of where we are in the cycle is important to put the market's current performance in the right perspective

keys over the next 10 years going to adversely impact the market?

To put this into perspective, let's consider the total number of keys available across KSA currently. There were about 78,000 hotel keys across the major cities in KSA as of 2018. Across the majority of these cities, demand stems from business, corporate, religious and government segments rather than from leisure travelers. Currently, Saudis wishing to travel for leisure and entertainment reasons typically travel outside the country. Of the 21 million outbound trips made by Saudis in 2015, approximately 59 percent, i.e. 12.3 million outbound trips were leisure trips.

With the opening up of the country toward the leisure and entertainment sector and the advent of domestic leisure options, KSA should be able to capture a share of these travelers as domestic tourism. Even if KSA managed to capture only a 10 percent share of these leisure travelers, it would still generate sufficient demand for approximately 13,000 hotel keys in KSA. It is to be noted that this demand only takes into consideration indigenous travelers opting to travel within the country for leisure purposes. If all conditions are created to successfully attract foreign tourists to the country, the supportable keys would have to be revised up. However, the point is

Neom

King Abdullah Economic City

that the country has sufficient inherent demand in domestic tourism that can be capitalized by the proposed leisure and entertainment facilities planned under the Vision 2030 initiative.

Another question that frequently pops up while discussing the potential for success of the GIGA projects is their attractiveness for private investment.

This is a question that does not have a simple answer. While investing in these projects may face some push-back from international institutional investors given the amount of uncertainty and number of unknown factors at play here, private investors that are attracted by the underlying positive demographic factors may be interested if the right incentives to compensate for the risks are factored into the investment package. pwc.com

Dubai Waterfront

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TOP HOTELIERS WEIGH IN HN hears from hoteliers who are coping with the current hospitality landscape and optimistic about its future

AMINE E. MOUKARZEL Ph.D, President Golden Tulip - MENA Region Louvre Hotels Group – MENA Region "Louvre Hotels Group and its 10 brands maintain the momentum of our development growth as the respective market places move forward in real estate, growing the economy, in particular, hospitality development in the midscale and upscale. Midscale is with Campanile, Tulip Inn and Kyriad; upscale is with Golden Tulip and indeed with the 5-star, Royal Tulip brand. Furthermore, we witnessed the increase of Hotel Apartment and introduced our new Tulip Residences to cater the extended stay segment throughout the Middle East. The fastest growth remains in the Kingdom of Saudi Arabia with the holy cities of Madinah Al Munawara and Makkah. We are the number one operator in Al Madinah Al Munawara with four Golden Tulip hotels and one Tulip Inn and we aim to add on one Campanile and one Kyriad. Strategically, some markets have become weaker than others and some have become stronger, putting the focus on emerging markets and secondary cities, mainly in Unaizah - Saudi Arabia and, Salalah in Oman. The strength we add on today relates to the new brands we bring in to the region from our Chinese Group Jinjiang strengthen by Louvre Hotels Group Worldwide."

MAKRAM EL ZYR Corporate Vice President Research & Development Rotana "Our portfolio has increased from just two hotels in 1993, to more than 110 today across the Middle East, Africa, Eastern Europe and Turkey. This includes 65 operating properties and 46 properties that are currently under development. We aim to have 107 properties in the coming years, and are well on track to achieve this goal. Once complete, these new properties will add 11,856 rooms to Rotana’s inventory, taking our total number of rooms to 29,166. While demand for luxury accommodation remains strong, Rotana is well-positioned to cater to the growing trend towards mid-scale offerings through our broad portfolio of brands, which are aimed at a wide range of guest segments. This year, the opening of the Johari Rotana in Tanzania will mark our entrance into the East African market. We will make another country debut with the opening of the Bosmal Arjaan by Rotana in Bosnia and Herzegovina. Here in the MENA region, we are launching the Dana Rayhaan by Rotana in Dammam, Saudi Arabia. This new hotel will add 285 keys to our inventory in Saudi Arabia, which currently consists of six hotels. Looking ahead to 2020, our expansion in the Kingdom is set to continue with the launch of Centro Corniche, Al Khobar. In the UAE, we will be opening Al Jaddaf Rotana, Cayan Cantara Arjaan by Rotana and Cayan Cantara Residences

by Rotana. We’ll also be adding our third hotel in Jordan with the opening of Centro Amman, as well as a property in Iraq, Slemani Rotana, Sulaymaniyah."

HASSAN AHDAB President Hotel Operations Dur Hospitality "Dur Hospitality’s Hotel Operations arm has witnessed success and growth in many avenues and its portfolio. Its home-grown Saudi hotel brand Makarem Hotels has significantly grown to currently operate 1,415 rooms with a growth plan that comprises of 1,176 rooms in the pipeline, totaling up to 2,591 rooms under its portfolio of existing and upcoming properties in Makkah and Madinah. This plan places Makarem on the path to achieving its goals of increasing its portfolio to 5,000 rooms by 2023 and 10,000 rooms by 2028. Some of our anticipated projects include the renovation of the Makarem Ayjad Hotel in Makkah, as well as the expansion of the Riyadh Airport Marriott Hotel in Riyadh and the opening of two Holiday Inn Hotels in Jubail and Yanbu, with our longstanding partners Marriott International Hotels and InterContinental Hotel Group, respectively.

Earlier this year, we announced the signing of an agreement to operate Makarem Jabal Kaaba, a 5-star hotel in Makkah, currently under construction and is set to open in Q1 of 2020. Additionally, we also announced the signing of a contract to also operate Makarem Sagryah Tower Hotel, Makkah which is also due to open in Q1 of 2020.

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HOSPITALITY NEWS ME | AUG-SEP 2019

KEES HARTZUIKER CEO ROYA "The local markets are now mature and like most mature markets have steady growth and less dramatic fluctuations. At Roya- we have been market pioneers for more than 20 years and continue to answer the market needs for developing concepts that are fit for purpose and can continue to fill the investor vision for the property ROI yields. There is a lot going on and we have developments throughout the region and internationally. Dubai continues to grow and develop as does Saudi Arabia. The Saudi 'Red Sea' projects are certainly driving a lot of investment in a new space. Oman is witnessing a lot of interest particularly as a new waterfront resort destination."

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BASTIAN BLANC VP Operations Middle East and North Africa IHG "The majority of our growth in the region will continue to be predominantly driven by the UAE and KSA. We don’t expect this to change in the short term. We are currently working on many projects in these markets with a particular focus on our core midscale brands.

Historically, there has been a strong demand across the upper upscale and luxury segments in the Middle East and we believe this demand will always be there. As part of our growth strategy, we are opening several best in class hotels across the region. This year, we will debut our boutique brand, Hotel Indigo with the opening of Hotel Indigo Downtown Dubai, and expand the footprint of our upscale brand, Crowne Plaza with the opening of Crowne Plaza Dubai Marina. We have also recently signed our first Staybridge Suites hotel in Bahrain which is due to open next year and will complement a large and successful network of our extended stay offering within the region.

We are also very excited to launch an InterContinental Resort in Ras Al Khaimah, which is due to open in the next couple of years and will mark our very first IHG hotel in the emirate. This has been a successful year for us so far. We recently signed two new hotels in Saudi Arabia; Holiday Inn Madinah King Abdulaziz Road and Holiday Inn Jeddah Al Hamra with Al Hokair Group. In April 2019, we also announced the signing of Staybridge Suites Dubai Financial Centre, Staybridge Suites Dubai Internet City and Staybridge Suites Manama Al Seef in Bahrain.

These signings are in line with our strategy to expand our midscale footprint in the Middle East. Earlier this year, we also announced the opening of our first voco hotel in the Middle East – voco Dubai and 2 more brand signings – voco Giza Pyramids in Egypt and voco Al Khobar in Saudi Arabia. The brand has built significant momentum in the region since its global launch in June 2018 and has received great interest from our owners and partners."

TIM CORDON Senior Area Vice President Middle East & Africa Radisson Hotel Group "The Radisson Hotel Group has set their growth strategy and aims to double its portfolio in the Middle East and North Africa (MENA) by 2022 as part of the robust five year development strategy. We are on target to open an additional 50 hotels and more than 13,000 rooms across the region by 2022, with a continued focus on the UAE and Saudi Arabia. We are committed to developing our brand presence across the region with an active pipeline of hotels that extends across our entire brand portfolio. As the UAE and Saudi Arabia remains key markets in the Middle East, the group’s expansion in this region will therefore continue to focus on these markets, developing the presence of our key brands catering to the varied travel segments in business and leisure. This year Radisson plans to open four hotels in Dubai, including the 206-key Radisson Blu Hotel Dubai Canal, the 171-key Radisson Red Hotel and Apartments in Dubai Silicon Oasis, 481-key Radisson Hotel Dubai Damac Hills, and the 253-key Radisson Blu Hotel Apartments in Al Sufouh Gardens. Radisson Hotel Group is proud to announce the signing of its second Radisson Collection property in Riyadh and in the Kingdom of Saudi Arabia. The Mansard Riyadh, A Radisson Collection Hotel & Residences brings the group’s portfolio in the Kingdom of Saudi Arabia to 43 hotels, resorts and serviced apartments and more than 10,000 rooms in operation and under development."

KURT STRAUB Vice President of Operations Middle East, Africa and Southwest Asia Hyatt

HENK MEYKNECHT Chief Operating Officer Middle East & Africa and Member of the Management Board Kempinski Hotels "As Europe's oldest hotel management company, we grow in selective destinations and carefully choose our relationship with potential investors and owners. We remain very positive on growth opportunities in the region. Currently, we operate 22 hotels, resorts and residences in the MEA region with a growth target to 30 properties within the next years. Under construction are hotels and residences in Medina, Riyadh and Dubai Business Bay and Brazzaville.

Under development are hotels and residences in Lagos, Abidjan, Mecca, Egypt. We are very pleased with our entry into the Holy Cities of Mecca and Medina, with the new luxury hotels."

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"Hyatt has been following a robust expansion plan in the Middle East.

The overarching goal is to maximize the core business and continue to introduce new and innovative brands and properties to the right places at the right time. We plan on doubling our portfolio in the Middle East by 2022. We’re introducing new brands and innovative concepts and as such, we are making sure we have the right people and resources in place to pioneer our expansion. Through a dynamic team, new vision, loyalty and quality of service we intend to not only continue but heighten our journey of excellence that began in 1980 when the first Hyatt property opened in Dubai. The expansion strategy has been reflected on a global level through Hyatt's acquisition of Two Roads Hospitality, which has led to the Alila, Destination, Joie de Vivre, Thompson and tommie brands, now falling within the Hyatt portfolio. The primary focus this year lies in the lifestyle sector, a key growth driver for Hyatt; the Centric and Andaz brands will see continued expansion. We're also augmenting our brand presence in Saudi Arabia, given that the country is an up and coming commercial and travel hub within the region, in addition to which it continues to thrive on its religious tourism sector."

hospitality starts here

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JEROME BRIET Chief Development Officer Middle East & Africa Marriott International "Our growth across the Middle East and Africa is fueled by a strong demand for our diverse range of well-established brands, each offering different attributes that cater to this region's ever changing and evolving marketplace. This region continues to present us with opportunities to further grow and enhance our portfolio across new and established markets. While the majority of our growth will be through new-builds, we are seeing an increasing number of conversion opportunities, especially in the luxury space. Year-to-date, the company has opened five new properties in the region and is expected to add 14 more - bringing its portfolio across the Middle East and Africa to nearly 270 properties and over 60,000 rooms - by the end of the year."

CHRIS NADER Vice President – Development Shaza Hotels "Shaza Hotels currently has a portfolio of 14 hotels in the MENA region, all located in the GCC. These hotels are in Dubai, Sharjah, Muscat, Salalah, Kuwait, Doha, Madinah, Makkah, Riyadh, and Jeddah.

Whilst we are currently in negotiation for more projects in the UAE, KSA and Oman, we are also focusing on growing our portfolio outside the GCC, and are particularly looking at Egypt, Turkey, Morocco and Indonesia. The strategy is to have at least 30 percent of the portfolio outside the GCC. The year 2019 is a significant milestone for us as we enter several new markets. We opened our first hotel in Riyadh. We opened the Sharjah Collection by Mysk in Sharjah, marking our entry into the UAE. We are getting ready to open our first hotel in Qatar in a few months, as well as our first hotel in Dubai, on Palm Jumeirah.

Next year, we will also enter the growing market of Salalah with a stunning beach front resort. The third property within the Sharjah Collection by Mysk, Al Badayer Oasis, is in the final stages of preopening, with an expected opening toward the end of August.

This upscale desert camp will join the Kingfisher Lodge and the Al Faya Lodge to create a unique 3 in 1 travel circuit to discover the culture, hospitality and natural beauties that the Emirate of Sharjah has to offer."

PATRICK FITZGIBBON Senior Vice President Development EMEA Hilton "As Hilton enters its 100th year, we have almost 30,000 rooms in our MENA pipeline and have recently announced deals that will see us introduce our lifestyle brand Canopy by Hilton to KSA, as well as Embassy Suites by Hilton to the region.

The addition of 100 hotels will create genuine value for the economy with some 25,000 new jobs across these hotels as they open in the coming years. Hilton has seen significant demand in MENA for its mid-market brands, including Hilton Garden Inn and Hampton by Hilton, with 25 hotels representing these two brands in its existing development pipeline. This is very much in keeping with goals from regional governments including Saudi Arabia’s Vision 2030 which is focused on achieving 30 million visitor arrivals into the country by 2030.

Hilton’s pipeline includes its recently announced four-hotel deal with Shomoul for Avenues -Riyadh which will include a Waldorf Astoria, Conrad and Hilton Garden Inn, as well as debuting its lifestyle Canopy by Hilton brand. This development alone will add 1,400 rooms to Saudi Arabia where Hilton has its largest development pipeline in the MENA region. In addition to this, Hilton will continue to grow its strong presence in Ras Al Khaimah with three new properties in its pipeline for the emirate, including a Conrad, Hampton by Hilton and DoubleTree by Hilton Residence. Hilton will continue to open additional hotels across the Middle East and in key locations in North Africa, including Egypt and Morocco, where the new signature resort, Hilton Tangier Al Houara Resort & Spa, recently opened."

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LAURENT A. VOIVENEL Senior Vice President Operations and Development for the Middle East, Africa and India Swiss-Belhotel International "With 17 percent of our global portfolio of hotels centered in the Middle East and Africa region, comprising 3,000 rooms, it is a very important region for us. Overall our strategy is to accelerate expansion across the MENA region whereby we have mapped out exciting opportunities. Our target is to have 25 hotels (in construction and operation) by 2025 representing approximately 6,000 rooms in the region. However, GCC will continue to be our biggest market with 60 percent of portfolio concentrated here in high-growth business and leisure destinations. The Middle East continues to present us with fantastic opportunities to further enhance and diversify our portfolio.

We are going to open over the next nine months, six exceptional hotels – two in Kuwait, one in Oman, two in Bahrain and one in Qatar. This will be followed by two other projects. In addition, we have a robust development pipeline that will tremendously boost our inventory of keys in the region. We are very excited to introduce this year four new brands in the Middle East region from our unique and diversified portfolio of 14 brands giving greater choice to our guests.

This creates a tremendous opportunity for growth as we expand our brand portfolio in the market offering more options to both owners and travelers in more destinations."

ADVERTORIAL

CHATEAU RWEISS ELEVATES LEBANON’S WEDDING INDUSTRY

Issam Rafic Abi Nasr honoring Minister of Tourism in Lebanon, Avedis Guidanian

Maria Boustany Abi Nasr, Public Relations Manager of Chateau Rweiss since 2008 and recently the brains behind the concept of Lebanon Wedding Destination Country has always been a fan of the wedding industry in Lebanon and after many years became a true believer that weddings are at the center of the tourism sector in Lebanon. A recent study done by Abi Nasr shows exactly why the focus of the tourism sector must be on foreigners getting married in Lebanon, as well as creating bridges with Lebanese expats all over the world to tie the knot in their home country Lebanon has always been considered a wedding destination, since its golden era.

A wedding in Lebanon can be as simple as a cocktail in the middle of the forest to a glamorous gala - all of the trends are pioneered through the different perspectives of local wedding planners and venues. A wedding is customized according to the personality of the couple and the guests. Hospitality is always paramount, assuring the total comfort of guests, from arrival to departure. Any place can become a wedding venue from villages or an underground abandoned factory, to forests or beaches - any backdrop can be styled by excellent local vendors.

70% of the Lebanese wedding industry is made up of couples who are not Lebanese or do not live in Lebanon Lebanese expats have chosen to have their weddings in the country they were born in, no matter how many years they have spent abroad. Lebanon has hosted the weddings of Lebanese couples from Mexico, Brazil, Columbia, Australia and Canada who haven’t visited Lebanon in 20 years or more. This made the mission easy - focus on Lebanese expats. Lebanon also became known as the destination for Arab weddings from the Gulf, mostly Saudis, and Syrian and Egyptian couples chose Lebanon as their dream destination to celebrate lavish weddings.

Lebanon has also hosted international weddings from destinations such as India and Russia. The highest spending industries are the Indian markets, which average around USD 10 million per wedding, while Saudi weddings average USD 1 million. Australians spend around USD 500,000 per wedding and Jordanian weddings average out to almost USD 300,000 per wedding, respectively, inside or outside of their countries, thus the focus was clear.

One of the main reasons people choose Lebanon to host their wedding is the touristic sites and trips they can take with their friends and family coming from abroad, visiting all of Lebanon in just a few days. This allows the hospitality industry to change the perspective of foreigners who might view Lebanon based on wrongful, exaggerated media.

Another reason is the nightlife and the beach season. Lastly, the affordable prices that the Lebanese wedding industry provides compared to other wedding destinations around the world, in addition to the superior quality and service. This is why international wedding planners consider the country, a primary destination for weddings.

Why this initiative now?

Since taking on the responsibility of public relations manager of Chateau Rweiss eleven years ago and after being awarded the Best

Maria Boustany Abi Nasr

Wedding Property in the Middle East at the 6th edition of the Destinations Wedding Planners Congress, held this year at the Atlantis Hotel in Dubai, it came time to label the industry: 'Lebanon: Wedding Destination Country' - a destination for a unique experience that you cannot live elsewhere.

This is where Abi Nasr's motivation and enthusiasm played a big role in gathering the Minister of Tourism, Avedis Guidanian with industry experts to launch this initiative in Chateau Rweiss. During the event, Guidanian gave a big vote of confidence to the wedding industry labeling them ‘true soldiers in enhancing tourism.’ He also thanked Maria Boustany Abi Nasr for taking this personal initiative by publishing the study about the positive economic impact that the wedding industry makes on the tourism sector and by labeling Lebanon as a wedding destination.

Guidanian awarded Chateau Rweiss for being the winner of the Best Wedding Property of the year and received an honor himself from Lebanon's wedding industry, represented

by Issam Rafic Abi Nasr, the GM of Chateau Rweiss. A future press conference at the Ministry of Tourism will be held in the coming months to introduce a new association of weddings and events companies, under the Ministry’s umbrella with one main goal: promoting Lebanon as a wedding destination. chateaurweiss.com

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TOP HOTEL PROJECTS Hospitality News ME takes a look at some of the major projects in the pipeline till 2021 Hampton by Hilton Dubai Al Barsha

Sofitel Dubai Wafi Rooms 501 deluxe rooms, including 86 suites ranging in size from 55 square meters to 625 square meters, plus 97 one, two and three bedroom serviced apartments for long stays.

Location Dubai, UAE Opening 2020

Rooms 153 Location Dubai, UAE Opening H2 2019

Rooms 416 Location Makkah, KSA Opening Q1 2020

Makarem Sagryah Tower Hotel Rooms 760 Location Makkah, KSA Opening Q1 2020

Holiday Inn Jubail Hotel and Suites Rooms 144 Location Jubail, KSA Opening Q1 2020

Waldorf Astoria Dubai International Financial Centre

Management agreement signed with Alshaya.

Rooms 111 Location Salmiya, Kuwait Opening 2022

Rooms 676 Location Makkah, KSA Opening H2 2019

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Rooms 160 Location La Mer, Dubai, UAE Opening Q4 2020

Hyatt Regency Jeddah Serafi Mall Rooms 500 Location Jeddah, KSA Opening Q4 2021

Management agreement signed with Shomoul Holding Company.

Rooms 200 Location The Avenues Khobar, Dhahran, KSA Opening 2023

Grand Hyatt Kuwait

Embassy Suites by Hilton Dubai Business Bay

Rooms 500 Location Jeddah, KSA Opening 2021

Management agreement signed with Kingston Holdings.

Rooms 99 Location Business Bay, Dubai, UAE Opening 2022

Hilton Garden Inn Dubai Business Bay Management agreement signed with Kingston Holdings.

Rooms 234 Location Business Bay, Dubai, UAE Opening 2022

Rooms 275 Location Dubai, UAE Opening June/July 2019

DoubleTree by Hilton Makkah Jabal Omar

Rooms 360 Location Al Khobar, KSA Opening Q4 2019

Centric Dubai La Mer Hampton by Hilton Kuwait Salmiya

Canopy by Hilton Al Khobar the Avenues

Makarem Jabal Kaaba

Grand Hyatt Al Khobar

Andaz the Palm Rooms 334 Location Palm Jumeirah, Dubai, UAE Opening Q4 2019

HOSPITALITY NEWS ME | AUG-SEP 2019

Rooms 302 Location Kuwait Opening Q4 2020

Hyatt Regency Jeddah Serafi Mall

Hyatt House Riyadh / KAFD Location King Abdullah Financial District, Riyadh, KSA Opening 2022

Hyatt Place Riyadh / KAFD Location King Abdullah Financial District, Riyadh, KSA Opening 2022

Tulip Inn Naya Algier Tulip Inn Naya is 5 km from Centre Commercial Bab Ezzouar.

Rooms 91 Location Algier, Algeria Opening Q2, 2019

Golden Tulip Royaume Rooms 103 Location Algier, Algeria Opening Q2, 2019

Kyriad Ain Benian Rooms 120 Location Algier, Algeria Opening Q2, 2020

Kyriad Bejaia Rooms 48 Location Bejaia, Algeria Opening Q3, 2020

Golden Tulip Alexandre Constantine The hotel is located in the city of Al Khoroub. 4-star property considered as business hotel.

Rooms 70 Location Constantine, Algeria Opening Q3, 2019

Tulip Inn Russikada Located over 16000sqm in the center of the Boulaya City in Skikda.

Crowne Plaza Jeddah Al Salam Rooms 172 Rooms 238 Location Russikada, Location Jeddah, KSA Algeria Opening Q3 2019 Opening Q1, 2020

Hotel Indigo Dubai Downtown Golden Tulip Opera Rooms 269 Location Dubai, UAE Opening Q4 2019

Rooms 75 Location Algier, Algeria Opening Q1, 2020

Royal Tulip Erbil The hotel is about 350 km north Baghdad.

Rooms 380 Location Erbil, Iraq Opening Q4, 2020

Tulip Inn Coral Hotel & Suites Amman Abdali The Hotel is ideally located in Abdali Area in Amman, the new and prestigious business center of the capital of Jordan.

Rooms 102 Location Amman, Jordan Opening Q3, 2019

Golden Tulip Olive Tree

Radisson Red Dubai Silicon Oasis Ras Al Khaimah Marriott Hotel & Resort Rooms 45 suites Location Al Marjan Island, Ras Al Khaimah Opening 2025

The St. Regis Cairo Rooms 366 Location Cairo, Egypt Opening Dec 2019

The Westin Hotel Saraya Aqaba Resort

Rooms 117 Location Amman, Jordan Opening Q3, 2019

Rooms 300, 23 suites Location Plot V Saraya, Jordan Opening Jan 2020

Campanile Mangaf Kuwait

Le Meridien Hotel Doha

Rooms 172 Location Mangaf, Kuwait Opening Q2, 2020

Location Onaiza District, Doha, Qatar Rooms 350 Opening Q4 2022

Kyriad Byblos Jbeil The project is located in Jbeil, northern district of Lebanon with a key commercial, residential and entertainment element.

Rooms 136 Location Beirut, Lebanon Opening Q3, 2019

Tulip Inn Hotel & Suites Salalah

Rooms 80 rooms and villas Location Rabat, Morocco Opening 2024

Kyriad Salalah Hotel The hotel is located in the heart of the city, which is close to the city center and airport.

Rooms 200 Location Salalah, Oman Opening Q2, 2020

Royal Tulip Muscat Rooms 260 Location Muscat, Oman Opening Q4, 2019

Location Assoufid Golf Resort, Morroco Rooms 80 Opening 2024

Ritz-Carlton Rabat

JW Marriott Muscat Convention Centre Rooms 305 Location Muscat, Oman Opening Nov 2019

Radisson Blu Hotel, Casablanca

Rooms 21 + 10 tents Location Sharjah, UAE Opening August 15, 2019

Rooms 120 Location Casablanca, Morocco Opening Q3 2019

Shaza Doha

Radisson Resort Ras Al Khaimah Rooms 432 Location Al Marjan Island, Ras Al Khaimah, UAE Opening Q1 2020

Dana Rayhaan by Rotana The first Rotana property to open in Dammam under the Rayhaan brand.

Rooms 285 Location Dammam, KSA Opening Q3 2019

Centro Corniche Rooms 253 Location Al Khobar, KSA Opening 2020 Slemani Rotana Slemani Rotana is a five star hotel located in the heart of Sulaymaniyah.

Rooms 240 Location Sulaymaniyah, Iraq Opening 2020

Centro Amman

Park Inn by Radisson Jeddah Madinah Road

Kyriad Muscat Gate

Rooms 84 Location Jeddah, KSA Opening Q4 2019

Rooms 81 Location Muscat, Oman Opening Q3, 2019

Park Inn by Radisson Riyadh

Tulip Inn Jouri

Rooms 170 Location Riyadh, KSA Opening Q4 2019

The Hotel is in a prime location, visible on key streets next to to the banking and commercial districts of Doha.

Rooms 105 Location Doha, Qatar Opening Q4, 2020

Al Badayer Oasis, Sharjah Collection by Mysk

Rooms 171 Location Doha, Qatar Opening November 1, 2019

Mysk Palm Jumeirah Dubai Rooms 180 Location Dubai, UAE Opening Q1, 2020

Shaza Salalah

The St. Regis Marrakech Resort

Rooms 229 Location Salalah, Oman Opening Q4, 2019

Rooms 171 Location Dubai Silicon Oasis, Dubai, UAE Opening Q4 2019

Rooms 200 Location Amman, Jordan Opening 2020

Rooms 224 + 66 villas Location Salalah, Oman Opening Q2, 2020

Mysk Kuwait Rooms 200 Location Messilah Beach District, Kuwait City Opening Q2, 2021

Swiss-Belinn Doha Rooms 129 Location Qatar Opening August 2019

Swiss-Belboutique Bneid Al Gar Rooms 64 Location Kuwait Opening Q3 2019

Grand Swiss-Belresort Seef, Bahrain Rooms 195 Location Bahrain Opening Q4 2019

Swiss-Belsuites Admiral Juffair Bahrain

Al Jaddaf Rotana Location Dubai, UAE Rooms 338 Opening 2020

Rooms 174 Location Bahrain Opening Q4 2019

Cayan Cantara Arjaan by Rotana Rooms 329 Location Dubai, UAE Opening 2020

Swiss-Belinn Airport Muscat Rooms 120 Location Oman Opening Q4 2019

Radisson Blu Hotel Dubai Canal View

Cayan Cantara Residences

Swiss-Belhotel Al Aziziyah Makkah

Rooms 206 Location Dubai, UAE Opening September 2019

Rooms 489 Location Dubai, UAE Opening 2020

Rooms 525 Location Saudi Arabia Opening H1 2020 AUG-SEP 2019 | HOSPITALITY NEWS ME

47

BUSINESS

INTERVIEW

EXCLUSIVE

BEYOND ROYAL A Prince, a tech-enthusiast, shrewd businessman, venture capitalist and vegan, HRH Prince Khaled bin Alwaleed bin Talal Al Saud, founder and Chief Executive Officer of KBW Ventures and son of famed Saudi Prince Alwaleed bin Talal Al Saud is not your typical Middle East entrepreneur. Through his investments, Prince Khaled is involved in big names making waves in the hospitality industry, like Beyond Meat and Geltor that promises to make animal-free gelatin, and he sits on the Board of JUST, makers of the bestselling plant-based JUST Egg. He is the voice of the millennial mindset and whoever isn’t listening is already behind. Meet Prince Khaled

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What do you see as the biggest sustainability issue right now and why?

“That’s a tough call as they are all pressing. Water and food security, preventing any further damage to the earth, dissuading people from so much wastage and re-learning, repurposing and upcycling… the list is really endless.

I think that there has been a lot of strong media information about how much we need to do to try and alleviate the damage we’re doing on a day to day basis, and prevent further destruction of the planet; small steps by every person help. From a corporate perspective, companies are now realizing the benefits of thinking greener – huge conglomerates doing things like reducing or altogether removing single use plastics will make a big difference. We all have a role to play, and if it is as simple as using refillable water bottles it still goes a long way. This is one small measure that we put in place at our Dubai offices; all of our team members were issued glass bottles and mugs with their names.”

As the first venture capitalist in the MENA region to support and back a plant-based business model, are there conflicts between your ethics and the financial bottom line for KBW Ventures?

“Great question, but for sure the answer is no. No business that I am involved in works against my moral compass in any way. In fact, much of the KBW Ventures' portfolio contains a social good element, which is even better. The fact is, plant-based business models are finally getting the attention they deserve; these companies stand to make real money.

I want to be clear that I don’t get into an investment only for the social good element – it’s fantastic to have that built into the business model but it isn’t a must-have. What it must have is the potential to turn a profit and scale; that said, I wouldn’t back a company that goes against my personal values, it doesn’t matter how lucrative it can be.”

The business case for sustainability draws on several core arguments.

Which argument would appeal to the hospitality industry to sway them to your side?

“Well if you want to look at it cut and dried from a purely business

perspective and the benefits then there are several reasons. Companies are trying to bring millennials over to their side – this is one of the easiest way to get their attention. It is also one of the easiest ways to get them to advocate for your brand or business over a competitor – I do it personally. I always advocate for the sustainable brand and it would be in the context of being a customer.

Second, socially-conscious companies are more favorably looked upon by a huge percentage of companies looking to align themselves with likeminded brands. This can honestly mean the difference between say, your hotel and other hotels. So when a huge company is looking to ally itself with a F&B catering company, they may just choose your brand simply because you are eco-conscious when others with similar offerings are not. You really need to think bigger picture and long-term; sure, it may be a pain to switch to recycled materials now but it will pay off later.”

Can you discuss the recent surge in interest in food tech and food science?

“I think I touched on this earlier but basically Beyond Meat’s IPO has a lot to do with it. People who never considered a plant-based business model as a potential investment are now finally seeing it as a business with solid potential. I think they were probably a bit self-blinded before as the Beyond Burger is sold everywhere and the company continues to sign huge deals with businesses that are considered household names. It is hard to ignore, honestly.

KBW Ventures got in pre-IPO, which is great, but I want to state that it’s more important that investors who were previously focused on traditional businesses are now looking into where and how they can back companies that are creating the protein of the future. Get your money in now, and you’ll be glad you did later. Cellular agriculture is advancing daily; we’re really on the cusp of making this an affordable reality, in addition to the fact that this clean meat really is clean. No hormones, no antibiotics, and it is cruelty-free. The meat industry wants it positioned as ‘frankenfood’, I say they don’t want you to make money

as an investor and they don’t want you to wake up to how much better it is than factory-farmed meat as a consumer.”

Which one of your F&B products and concepts will be readily available in the Middle East by 2020?

“A few of them are here already. Our conceptual menu, Folia, is already offered in Bahrain at the Four Seasons, and we are about to announce a new city in this region with two venues.

Companies that we invest in already have a foothold here, like Beyond Meat, and we’re confident that will only grow in customer-base.”

What are the challenges you are facing when integrating plant-based products in the Middle East?

“I’d say the challenges are basically awareness-oriented. Marketing and PR solve a lot of the launch equation.

People are willing and ready to try new things, but they need to be aware of the options and they need to have access to that option.

I think there is also an idea that you should market plant-based products to people who already observe that nutritional ideal; it is really off-mark as it should be showcased to anyone looking to eat healthier and still enjoy their burgers or chicken fingers or whatever their preference.

Another challenge is making sure that the product is widely available and has visible positioning on retailer shelves.

If you can’t be found, you can’t be bought, basically.”

For the plant-curious, what's another product that people should try out?

“JUST. They have a fantastic lineup of products that anyone will enjoy. You need to try an omelet made with JUST Egg. It’s the best-known product in their lineup next to JUST Mayo and their dressings. If you visit their website www.ju.st you’ll see recipes that are worth trying. They’ve teamed up with so many different chefs to have them test out the quality and texture of the JUST Egg, and they all come back with rave reviews.

I’m a Board Member of JUST, and I do it because this is a company that knows where the future of food is going; they are prescient enough that they see nutrition trends and they are capitalizing on it before everyone else does.”

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49

BUSINESS

MARKET UPDATE

In collaboration with

DUBAI’S MATURING HOSPITALITY INDUSTRY

Eying new source markets and the city’s shift towards the midmarket segment from Richard Stolz, Associate Director – Global Strategy Group of KPMG Lower Gulf Limited Considering tourism in the UAE as a whole, it becomes evident that Dubai is the leading destination, with approximately 15.9 million international travelers visiting the emirate in 2018. The city accounts for 74 percent of all international visitors coming to the UAE with 21.3 million international visitors having traveled to the emirates in 2018. Compared to Dubai, Abu Dhabi accounts for 11 percent of international tourist arrivals, Sharjah nine percent and Ras Al Khaimah three percent, respectively. With Expo 2020 Dubai around the corner, international tourist arrivals to the emirate are expected to grow further, albeit initial forecasts on expected visitor volumes have softened since Dubai was awarded host city for the mega event in 2013. Still, Expo 2020 is one of the most anticipated events in the regional tourism calendar and it is expected to have a positive impact on the local economy.

In terms of hotel establishments, the city operates as the country’s powerhouse. In 2018, Dubai was home to 716 hotels offering almost 116,000 keys. Furthermore, average hotel occupancy in the same year was 76 percent (compared to 79 percent in 2014) with an average stay of 3.5 days per visit (versus 2.6 days in Abu Dhabi).

After two decades of tremendous growth, adding supply capacity to Dubai’s landscape (i.e., hotels, entertainment, retail and theme

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park attractions) one might argue that the local tourism and hospitality sector reached a certain level of maturity with specific consideration given to the shift in tourist profiles visiting the city.

and a CAGR of 12 percent (2014-2018).

Taking these aspects into account, one could argue that tourist profiles are shifting.

Compared to 10-15 years ago, when tourists tended to be affluent with substantial Historically, countries such as India, KSA and spending power, today’s visitor profiles and Western Europe (primarily the UK) were key spending patterns increasingly lean toward source markets for Dubai. Examining traveler the mid-market segment. As indicated, it profiles between the late 90s through the is expected that Dubai’s future key tourism mid-2000s, a large share of Dubai’s visitors growth markets will be shifting toward the were categorized by a high spend per capita East – in particular welcoming visitors from per visit, fueling the city with sufficient the Indian subcontinent, China and Russia purchasing/buying (including the wider CIS). A power. Over recent years fair share of these visitors Spending may well be more will be first-time travelers these patterns seem to thinly spread across the be shifting to include an to Dubai, keen to explore vast supply of tourism and increasing component landmarks such as Burj of mid-market tourism Khalifa, Dubai Mall, The hospitality offerings that segments flocking to Palm and Burj Al Arab. emerged in the city the city. The Chinese Given the shift in travel segment has demographics, one could experienced the highest growth rate, with a argue that while the actual volume of compound annual growth rate (CAGR) of 25 tourists visiting Dubai will certainly increase, percent from 2014-2018, followed by Russia it remains to be seen how tourist spend with a CAGR of 13 percent for the same patterns will evolve over time with regards to period. In total numbers 857,000 Chinese the growing segment of first-time travelers tourists visited Dubai in 2018. This number visiting the city. Spending may well be is set to grow to 1.27 million in 2023 with a more thinly spread across the vast supply CAGR of eight percent. A similar pattern can of tourism and hospitality offerings that be seen for the Russian market—678,000 emerged in the city over recent years. visitors in 2018 and 1.6 million expected in Going forward, with current and future 2023 (CAGR of 12 percent). hotel, retail and entertainment offerings in Certain key factors drive growth from mind, the emirate may need to monitor and emerging source markets: manage its supply and demand effectively.

• Relaxed visa requirements, such as visa on A risk of oversupply in hospitality and arrival for Chinese and Russian nationals tourism offerings with softening demand • Introduction of additional and direct airline in the short- to medium-term is certainly routes to Russia and China a scenario to be avoided. Dubai's tourist • A government initiative called ‘Hala China’ numbers will go up but value (the actual which is aimed at exploring opportunities to spend per tourist) is likely to grow at a slower attract Chinese visitors rate. This should be considered by players in the hospitality and tourism sector when Nevertheless, India still remains one of setting the agenda for the years ahead.

Dubai’s strongest source markets with slightly more than two million visits in 2018 home.kpmg

BUSINESS

MARKET UPDATE

FALLING VICTIM TO THE CRISIS

While each Middle Eastern economy has its own problems and individual strengths, all in all, the last five years have brought a fair few challenges for most of the region’s markets. The hospitality industry is, as always, one of the first to bear the brunt of tough times. Nagi Morkos, managing partner at Hodema consulting services, analyzes the region’s turbulent times and its impact on the sector and its players Dubai is losing its shine Dubai had seen it all before; that boom-andbust crisis that paralyzes the economy and brings the country to a standstill. In 2008, the UAE paid a hefty price for its explosive growth, and took some time to recover. This time the symptoms are not as acute, but nevertheless remain a concern. In 2014, oil prices began plummeting, sparking turmoil in the Gulf region and forcing governments to diversify their economies. Although Dubai is not an oil-dependent state, it relies heavily on investments from its neighbors.

The economic recession is now official, although Dubai’s rulers only recently started to acknowledge it. The warning lights were almost all flashing red until recently: stock markets ended 2018 with a 25 percent annual loss and the retail sector is feeling the pinch, with crowds deserting destination malls.

Since the beginning of the slowdown, the entire industry – from clothing to luxury goods and cars – has seen a major sales slump. However, worst affected is the real estate industry. Dozens of idle cranes have been hanging over Dubai’s skyline for months, waiting for a green light that may never appear. Several projects under construction have been either delayed or halted indefinitely, with liquidity levels in sharp decline. Even the most established property developers, such as Nakheel, Khuyool and the government-owned Meraas, are struggling.

Many of their projects, such as Jumeirah

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Village, Abjar Tower and Jumeirah Garden City, have been put on hold. Developers blame an oversupply in the market which puts pressure on sales, occupancies and rentals. Capacity is outpacing population growth and consumer spending. Reduced business has had negative knock-on effects on Sheikh Zayed Road hotels, which have felt the impact of the drop in their clients’ purchasing power more acutely than highend establishments. Deira is also struggling.

The way in which the system operates also affects revenues. Many hotels are booked through online travel agents who cash their share – which can be as high as 20 percent - even before the hotelier has paid his fees and employees and that leaves a significant number struggling to make ends meet.

The pressure of oversupply S&P Global Ratings released prospects in February 2019 forecasting that the Dubai real is worth noting that demand continued to estate market would fall by between 5 and 10 grow regardless, with occupancy rates rising percent this year, mimicking what happened by 4.35 percent, from 8.27 million in 2018 to in 2018. A decline on this level would bring 8.63 million, compared to the previous year. property prices to the levels witnessed in STR’s report on the region reflects the trends 2010, in the aftermath of the global financial in Dubai, noting a drop in ADR and REVPAR crisis. The rating of 8.8 percent and 7.9 agency expects prices The hospitality industry, tightly percent respectively, to fully stabilize by and a slight increase intertwined with both the real 2020, followed by of 0.9 percent in the a lengthy recovery. estate and the tourism sectors, occupancy rate to 71 It also cautioned percent. Abu Dhabi, is thus being besieged from against launching new Bahrain and Egypt are both sides developments, which the most dynamic it said would deepen markets, with all their the oversupply threat. The introduction of a performance indicators remaining in the 5 percent value added tax (VAT) put further green. pressure on business margins. The hospitality Restaurants in Dubai endured the same industry, tightly intertwined with both the real struggle, with many seasoned foreign F&B estate and the tourism sectors, is thus being operators quitting, leaving the business besieged from both sides. The economic to less-experienced stakeholders. Some crisis affected expatriates’ job prospects and cornerstone names, open since the 1990s, indirectly weighed on tourism growth which were forced to close down; Round Table dropped off. Hotel profits plummeted and Pizza, French bistro Le Classique and Ship’s projects came to a halt. Facing a surfeit of Wheel all went bust. Other establishments, new accommodation, hoteliers were forced such as 360° and The Music Room, were to lower room rates and numerous hotels some of Dubai’s most famous haunts. and restaurants closed their doors. Now five Despite the economic pressure, however, years into the oil crisis, there is still no end outlets continue to open, fueling oversupply. in sight for regional owners, who continue According to the Department of Economic to record regular declines in performance.

Development, 1,109 new dining venues and Dubai’s Department of Tourism reported cafes opened in 2018 - an average of 100 a drop in average daily rate (ADR) and each month. revenue per available room (REVPAR) in the first quarter of 2019. ADR dropped by 11.3 Waiting for 2020 percent from USD 153 to USD 136 this year Mirroring the downturn of the sector, Emaar and REVPAR decreased by 14.55 percent Properties, the biggest-listed developer in the region, took a hit when the value of its shares from USD 133 to USD 114. The increase in dropped briefly last year. However, in 2019 supply pushed average room rates down these worries seem a distant memory, with to a 14-year low in July 2018. However, it

In collaboration with

A decline on this level would bring property prices in Dubai to the levels witnessed in 2010, in the aftermath of the global financial crisis

the company handing out USD 290 million in dividends last April to its shareholders.

A series of changes aimed at making the economy more competitive and reducing costs for businesses introduced by Dubai’s authorities appear to have started paying off.

Investors are slowly coming back, and with them, job opportunities. Business optimism is palpable again, along with a rise in the number of business permits, up 35 percent in Q1 according to the Department of Economic Development. Tourism also grew, up 2.2 percent in the first quarter in a yearly comparison, with the number of arrivals reaching 4.75 million. Providing a major silver lining to the current cloud is the international trade fair Expo 2020, which is set to attract millions of visitors. Hospitality businesses expect to cash in on the big-money exhibit, which will take place on a 1,082-acre site featuring hundreds of F&B outlets and hotels.

They will also be hoping that the event serves as a rebound lever and stabilizes the balance between supply and demand.

A resilient Lebanon Lebanon, meanwhile, has grappled with a situation of its own. Already weakened by the Syrian conflict and years of internal political stalemate, the country has been sliding into a Greek-style slump. The threat of a central bank strike could have cut the liquidity supply, while politicians fought over the specifics of the heralded austerity plan.

Just like the rest of the economy, the real estate sector has been feeling the strain of the squeeze on liquidity. Many big projects have been delayed, similar to other Middle Eastern markets. The Phoenician Village, an ambitious mixed-use project in the heart of

the number of foreign visitors reaching 692,704 in May, marking an eight-year high, buoyed by the lift of a travel ban on Gulf tourists who have traditionally been a major source of income for the country. The number of Saudi visitors to Lebanon reached 31,069 in May, up from 16,874 in a yearly The boom – between 2007 and 2010 – comparison. European tourists also came in saw developers racing to build as quickly bigger numbers, accounting for 37 percent as possible to cater to of all arrivals in May the tastes and budgets Hospitality businesses which represented an of Gulf investors and increase of 8.7 percent. expect to cash in on the bigexpatriates, which led The rising popularity money exhibit, which will to an oversupply of of budget airlines now expensive housing. take place on a 1,082-acre operating between Speculation and a lack site featuring hundreds of Europe and Lebanon, of real market study F&B outlets and hotels such as Aigle Azur and created a gap between Transavia, has led to a the offer and demand, major surge in traffic.

This upturn has already forcing developers to discount or reduce had a positive impact on the hospitality their margins. The drop in oil prices in 2009 industry.

Beirut’s hotel occupancy rate rose resulted in Gulf investors pulling out, a move from 57.9 percent in the first quarter of 2018 reinforced by a spate of political tensions that to 69.8 percent in the same period this year. have only recently been defused.

Experts are also forecasting a successful A lower average check summer season, with some suggesting that The country has a tradition of high turnover, figures could reach the peaks witnessed in with roughly the same amount of venues 2010. There was good news as well from opening and closing every year. Many the Vatican, with an announcement that the operators were forced to lower their prices Holy See had reintroduced Lebanon on its in 2018 and early 2019 to stay afloat. pilgrimage destination list in 2019, bringing Furthermore, the Lebanese authorities even to an end a 12 year-absence triggered by considered imposing a tax on smoking the war in 2006. The authorities are also shisha. Under the tax, LBP 1,000 (USD stepping up efforts to boost investment. .66) would be requested for every shisha The Lebanese Diaspora Energy program, consumed in a restaurant or hotel. launched by the Ministry of Foreign Affairs, aims to facilitate investment opportunities A year of high hopes for Lebanese living abroad, notably in the Despite the challenging economic climate, tourism sector.

2019 has brought with it a number of positive signs. The tourism sector is rallying, with hodema.net the capital, hasn't broke ground, while Jean Nouvel’s Landmark complex by the Grand Serail and Beb Beirut residential tower are in limbo. Other projects, such as GC Towers, District S and Beirut Gardens, are reaching their completion stages.

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BUSINESS

EYE ON

City of Dreams Mediterranean, Europe’s largest integrated casino resort is expected to open in Limassol in late 2021

A CYPRIOT WAVE

Despite the decrease in the number of tourists, largely due to uncertainty surrounding Brexit, the fall of the Russian ruble and challenges related to the German market, the Cypriot government is determined to remain focused on strengthening the sector. Ralph Nader, CEO of Amber Consulting, considers the next steps With the launch of the new 10-year tourism plan, deputy tourism minister Savvas Perdios asserts that his ministry is working hard to open up to as yet untapped markets and attract new visitors. “Nothing can be taken for granted in the coming years,” he said, outlining the ministry’s aims which include doubling the number of arrivals, increasing tourist revenues three-fold, creating 47,000 job opportunities and attracting € 20 billion in new investment to Cyprus by 2030.

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Rebranding the island

several weeks annually.

The island will have a new tourism ‘face’ in 2020, led by a new logo which replaces the old ‘Love Cyprus’ one. The government has already opened a €2 million bid for Cyprus to acquire a new brand name for tourism, with a view to highlighting the island’s unique characteristics and selling points at the 2020 Berlin Tourism Exhibition. In addition, the government is channeling its efforts into extending the tourist season and showcasing the island as an all-year-round European destination.

Cyprus is for short stays

Customized tourism campaigns As well as identifying its top markets, the Cypriot government has been smart enough to recognize that communicating with the target market as per their needs is key. In line with this strategy, the Ministry of Tourism has adapted the image to be conveyed depending on which market it is targeting.

Cyprus is an island offering lifetime experiences When targeting markets such as the Czech Republic, Poland and Ukraine, this is the image that will be relayed. The same selling point will be used as the country looks to tap new markets, such as Germany, France, the Netherlands, Switzerland, Austria and Belgium.

Cyprus is the place for retirement Concurrently, markets such as the UK, Ireland, Sweden, Denmark, Norway and Finland will be targeted for tourists who are over 65 and financially comfortable enough to enjoy retirement by staying abroad for

For markets that are a 90-minute flight away or less, such as Israel, Egypt, Lebanon, Greece, the UAE and Jordan, Cyprus will be promoting itself as an easy-to-reach vacation.

China moving next door Seeking to expand its footprint inside Europe and hunting down the golden visa, China has found its ideal destination in Cyprus. “There’s an ocean of investments from China,” Panicos Kaouris, president, Cyprus China Business Association said. “We would drown with just a drop of that.” Chinese money is entering a broad range of economic sectors, from real estate and shipping to financial services, tourism and renewable energy.

The owner of Hong Kong-based Melco Resorts & Entertainment Ltd, Lawrence Ho, is the man behind the island’s famed USD 617 million integrated luxury casino resort, the City of Dreams Mediterranean. This megaproject will feature a hotel with 500 rooms and suites, multiple F&B outlets, a gaming area of 7,550 m2 with some 1,200 gaming machines and 140 tables, and over 9,600 m2 dedicated to convention and meeting spaces. The resort is expected to contribute € 700 million, or 4 percent of GDP, annually to the Cypriot economy.

Another USD 122.9 million, 5-star hotel and housing development near Ayia Napa represents an investment for China’s JimChang Global Group via a

In collaboration with joint venture with Cyprus property group, Giovani. At Larnaca, state-owned China Communications Construction Group Ltd is one of two outfits bidding to take control of the port and adjacent marina. In addition, there are plans to launch direct flights to Beijing, following Aviation Industry Corp. of China’s capital injection into Cypriot Airlines.

In a separate development, Ryanair is planning to expand its 2019/2020 winter schedule to cover 25 routes in total, including seven new routes from Paphos and offering 24 to Paphos and one to Larnaca. With a targeted and well-established tourism plan, foreign investment for its mega projects and political stability, Cyprus has great potential to reach the goals set for its tourism industry.

Branded high-end accommodation In a sign of the island’s tourism potential, two leading international hotel chains have decided to bring their luxurious 5-star hotel brands to the island, taking the accommodation offering to a higher Level.

Marriott International this year opened the 274-room Parklane, a Luxury Collection Resort & Spa, in Limassol.

In addition, Oxley Planetvision Properties has appointed AccorHotels and its luxury Sofitel brand to open and manage the first high-end, 245-room resort with branded residences in Limassol. The property is expected to open in 2022.

Building alliances?

With international appetite for traveling and world exploration constantly on the rise, picking just one destination to visit can be a challenge for globetrotters. Multi-country tours are not only the new trend, but also proving highly popular amongst travelers. A glance at the international scene reveals a large number of multi-country destinations available, with some of the most popular combinations for 2019 being: London, Paris and Rome; England, Scotland and Ireland; and Germany, Switzerland and Austria.

In 2005, an attempt was made to forge a strategic touristic alliance between Cyprus and Lebanon in a bid to promote joint tourism across both countries in one

package. Unfortunately, five days later, on February 14, 2005, Lebanon’s Prime Minister Rafiq Hariri was assassinated, paralyzing the country and putting several major regional initiatives like this one on hold. Promoting multi-country destinations can be an efficient and profitable strategy to attract visitors that might not otherwise consider visiting a location. This is particularly true in the case of tourists from long-haul source markets who want to make the best of a trip by combining various countries nearby that complement each other and enrich the travel experience.

In this way, capitalizing on the selling points of two destinations with great touristic assets and communicating with the targeted visitors (long-haul source markets) will boost the prospects for both countries.

In order to achieve a successful multicountry destination strategy, the markets involved need to develop and implement an advanced regional integration system: 1. Travel facilitation. Start by aligning the visa policies for third countries, evaluate whether it’s possible to establish a multi-country visa and finally simplify visa processing by enhancing services at border crossings.

2. Air, ground and water transportation connectivity. Since connectivity between countries is crucial for a successful multicountry destination strategy, having adequate linkages between both markets is a must.

Four daily direct flights of 40 to 50 minutes between both countries will suffice as effective air connectivity; however, creating a water ferry option where appropriate will definitely increase connectivity and also add to the thrill of the overall experience.

3. Positioning and branding. With a primary goal of reaching major tourist-generating markets, the public and private sectors should look to develop cooperative marketing programs in order to build a solid brand appealing to long-haul source markets that embraces both destinations. Brazil makes for an ideal target long-haul market, given that about 7 million Brazilians of Lebanese descent live there, along with other South American destinations. amber-consulting.com

MONDO Collection

Badaro Main Street Al Khatib Bldg. P.O.Box: 16 6065 – Beirut Lebanon Tel: +961-1-395 595 Email: operations@inthra.com Ayia Napa Marina development project

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BUSINESS

TOURISM

ALL AIRPORTS ARE THE SAME… OR ARE THEY?

New Istanbul airport

In between all this queuing and red tape there is, at least, the choice of how to spend time at airport terminals – we can eat, shop, work, relax or do all four bringing temptation and even a touch of decadence.

Airports! What’s the difference between one and the other?

Today terminals are becoming Generally speaking, they feature destinations in their own right and the same familiar components, designers are capitalizing on this change in identity. Efforts are underway such as a terminal, runway, to improve each offering through departure hall and control tower, technology, retail & entertainment, and carry out the same overall design, dining options, spas and functions, from check-in and pioneering hotel concepts. customs to baggage reclaim.

Retail & entertainment Given these mainstays, Chirine Waiting time at airports is being Salha, senior consultant at Ulysses transformed from the dull into Consulting, tells us what sets memorable moments, with facilities being turned into playgrounds for all. some airports apart from others Air travel is rarely fun. For many, it can be stressful, time-consuming and hectic.

Since the 9/11 attacks, security and safety requirements mean you need to arrive at an airport between two and three hours before departure. Then there are the intrusive body searches and the queues; queues to check in and for immigration and security, and then to board the plane. Having landed, travelers face more queues, to disembark and for immigration again, baggage reclaim, and worse, the occasional lost luggage.

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Istanbul’s new airport has a duty free area with seven sections housing different concepts, including Fashion Garden, Family Palace and Style Beach, which each sells brands related to its theme, helping to strengthen the traveler’s emotional connection with the facility.

Airports are an appealing target for retailers, not only because they have a captive audience, but also because travelers are willing to spend. According to research carried out by Bain & Company, luxury sales in airports grew by 7 percent in 2018 as global travelers

upped their spending and brands opened new boutiques. Bain also found that Chinese shoppers account for USD 1 in every USD 3 spent on luxury goods.

Another shift in retail offerings at airports is the increase in terms of floor space being given to electronics, snacks and toiletries, although periodicals are still the top sellers.

Aside from retail, before long people may well be choosing to go to airports simply for the entertainment on offer. Changi Airport in Singapore has successfully built a landmark airport, boasting five natural gardens with a butterfly collection of more than 47 different species, waterfalls and rain forests.

Elsewhere, travelers can access bowling alleys, free movies to watch, zipline and adrenaline experiences, and even swim while watching take-offs and landings in an airport’s rooftop swimming pool.

Nothing, it seems, has been spared in a bid to keep bored travelers entertained.

Technology, automation and sustainability Another change that is enhancing the travel experience is the increasing use of technology. The traditional checkin desks are an expensive and timeconsuming way for airlines and airports to process passengers, both in terms of staff and occupied floor space. Add

In collaboration with

to that the fact that passengers find checking in one of the most tedious parts of their journey and it’s easy to see why the shift to self-service at airports is proving popular all round and fast gaining momentum. Although Europe is leading the way toward online check-in/ kiosks at the airport, the speed and ease of self-check-in is gaining popularity on an international level. The newly built Istanbul Airport, the world’s largest airport terminal under one roof, is following this trend with automated self-boarding and self-baggage tagging facilities.

The use of humanoid robots is now a familiar sight in many airports. At Incheon Airport in Seoul, a robot named Jumbo can be seen cleaning floors, while Spencer at the Amsterdam-Schiphol Airport can scan your boarding pass and escort you to your gate. The star of them all, however, has to be Josie Pepper at Munich Airport, a She robot receiving and directing passengers. One of her defining features is that artificial

escape. Having previously acquired a reputation as little more than a place for travelers to rest for a few hours, airport hotels are regaining their strength.

YOTEL, an increasingly popular airport hotel brand has found success through Innovative infrastructure, such as retinal its strategy of creating social spaces scan, face recognition and scanners, where guests can will eradicate waiting transition from times and enable Today terminals are work to play in its travelers to move becoming destinations KOMYUNITI areas around the terminal in their own right and for co-working, faster, reducing physical dining and relaxing. designers are capitalizing barriers thanks to The YOTEL hybrid sophisticated sensors. on this change in identity property at Istanbul Travelers will be hoping Airport is the first to that reductions in offer 277 cabins before security (YOTEL costs and improved airline and airport Istanbul Airport) and 174 cabins after efficiencies lead to lower fares, which will security (YOTELAIR Istanbul Airport), increase customer satisfaction. With these providing guests with welcome privacy and other exciting initiatives enhancing and a place to sleep, refresh and the traveler’s experience, air travel looks connect, without having to leave the set to become more enjoyable again, airport. Stay tuned for airport hotels in freeing up more time to shop, eat, drink and sleep. For some, a night at the airport the next issue of HN. has come to represent a well-deserved ulysses.consulting intelligence technology allows Josie to formulate personalized answers without pre-scripted scenarios, and she keeps learning with each new interaction.

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AUG-SEP 2019 | HOSPITALITY NEWS ME

57

BUSINESS

FOOD & BEVERAGE

THE INTRICACIES OF HEALTHY EATING Going meatless

The business of eating healthy has not only changed consumer eating habits, it’s produced regional sales growth that can no longer be ignored. Nada Alameddine, partner at Hodema consulting services, gives us a rundown of the basics and some surprising new trends Nowadays, everyone knows someone who has food intolerances or perhaps even allergies. The usual suspects are dairy, gluten, nuts and wheat. Processed meals and products with flavor additives and conservatives consumed in Western societies are to blame, hiding allergens in their recipes and thus transforming basic ingredients into digestive timebombs. Other everyday basics, such as meat, fruits and vegetables, are also seemingly damaging to our system, with controversial genetically modified organisms (GMOs), pesticides and hormones widely used by farmers in recent years. What we ingest has basically become a toxic threat and eating well a daily crusade. Many of us have embarked on this healthy quest, experimenting with dozens of scenarios to eat our way to health.

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The number one prerequisite is of course the quality of the ingredients. And that is well understood by most consumers, who now favor sustainability when grocery shopping, the key words being organic and local. Organic agriculture is not even a trend anymore; rather it is now deeply and permanently changing eating habits across the industrialized world, although higher prices still prevent many from buying pesticide-free products. Only a few years ago, healthy food meant tasteless meals or exotic grains, whereas now, a respect for nature and for our health go hand in hand with how our food tastes. Consumers are no longer prepared to compromise on taste for their health. This motto first and foremost applies to vegetarians, whose numbers have boomed on the back of alarming revelations about the meat industry that continue to be exposed.

Ecological concerns have also been a major trigger for many quitting meat altogether.

Going meatless is definitely the main diet trend of the last decade. Easy meat alternatives include vegetal proteins, such as quinoa, lentils, chickpeas and other protein-rich leguminous plants, as well as eggs and fish. The trend has put forgotten grains, such as alfalfa and fenugreek, and vegetables, like parsnip and salsify, back on the table, recalling the ingredients favored by previous generations and giving dishes a nostalgic feel. It even has a name: ‘Fresh

Foraged Feasting’. But vegetarianism is not only about going back to our roots; new technologies and science are also playing a major role in improving our diet. In addition to the now popular soya steak, dozens of meat alternatives are flooding the market.

Plant-based burgers and sausages, insects, algae and lactose-free yogurts, to name just a few, are going mainstream, and even converting the snack industry, which had always proudly worn the ‘junk food’ coat of arms, to its cause. Popcorn is now made of hemp, and crispy bacon snacks from mushrooms. But the key development of significance is undoubtedly cell-based meat, which is basically meat and protein extracted from the cells of animals and doesn’t require them to be slaughtered.

Some may argue that this food product is still meat, but animal lovers will applaud it. In addition, eating fish, eggs and dairy is increasingly becoming a bone of contention in the current climate, prompting many strict vegetarians to turn vegan and end consumption of all animalderived products.

Finding tasty alternatives One of the main concerns with adopting a restrictive diet is the prospect of sacrificing all the flavors and tastes that we love and have grown up with, especially junk food and pastries. The good news is that the food industry is finding ways to bypass forbidden ingredients by developing new recipes. Chickpeas are replacing milk in ice

In collaboration with cream and wheat in pasta, while the liquid GBI-30’ and ‘Bacillus coagulans MTCC leftover is being used to make mayonnaise, 5856’ incorporated in granola, nut butters butter and a stand-in for egg whites in and soups. cakes. Even hemp waffles and charcoalWhat’s hot in 2019? active vegan croissants can be found today.

One of the most noticeable recent evolutions New types of milk are also appearing; is that health and wellness brands are no besides the already-popular alternatives longer high-end luxury or niche, and have of almond, rice, oat and soy, a wide range started targeting a wider audience of healthof lactose-free dairies are emerging, from oriented consumers. When it comes to banana and walnut to flaxseed and hemp. trends, the most talked about concept this Pizza - another millennials’ favorite - is also year has to be cannabinoid, an extract from undergoing a revamp. You can now find the cannabis plant. Already used in lotions and gluten-free, grain-free pizza crusts made oils to help reduce inflammation and pain, it from beetroot, sweet potato and zucchini. has no psychoactive effects and is making its Zucchini noodles are also proving popular way into coffee, cocktails, olive oil, yogurts, with gluten-haters. Fish pastas made of wild soups and even salad dressings. Another Alaskan pollock are the latest find, with the controversial fad is insects, labeled ‘Proteins American brand developing the product of the Future’. Grasshoppers and other worms promising protein-rich noodles free from can be found in stores, with the latest addition any fishy smell or taste. For alcohol lovers, to the menu being cockroach milk! Pacific the traditional ‘wine pairing’, which matches Ocean fruits are also causing a buzz. Very food and drink to enhance the dining popular on social networks, thanks to their experience, has become ‘vegan pairing’, to colorful aspects, the dragon fruit and the yuzu prove that a vegetableare used in cocktails, based meal can also be One of the most noticeable smoothie bowls, fruit an experience. When salads, sorbets and other recent evolutions is that it comes to cuisine desserts. Even Starbucks types, Middle Eastern health and wellness brands has introduced two and Asian vegetableare no longer high-end luxury drinks made of dragon loving cultures stand or niche, and have started fruits. Guavas and out. Falafel, hummus, targeting a wider audience of jackfruits are also in kibbeh and balila demand, while the black health-oriented consumers in the Arab world, sapote is fast making a alongside bibimbap, name for itself. Halfway bulgogi, gujeolpan between a chocolate pudding and a sweet and eomuk in the Far East are everyone’s potato, this Mexican fruit has a growing fan favorites, mixing strong flavors with healthy club, thanks to its extensive qualities which ingredients. Tahini is also in high demand range from preventing eye diseases to as a substitute for butter in all kinds of improving digestion and weight loss.

Even dishes, while fermented foods, such as water, which is the ultimate healthy drink, kimchi, tempeh and kefir, have been labeled can apparently be healthier; ginger water is microbiota-friendly. the new craze, with its anti-inflammatory, The superfood religion digestive and hydrating virtues. Elderberry Many of these products come under the water is also proving popular, thanks to its umbrella term of ‘superfoods’ which are white flower which is antioxidant, antiviral currently very much in demand. But what and diuretic. Cacti, too, have a part to play, does this label mean? In a nutshell, these due to their essential oils and CBD (derived foods are nutritionally dense and nutrient from cannabis), which can also be mixed with rich, making them good for our health. Some water. And finally, eating well in 2019 also are even considered an effective way of means eating pretty. Social apps are flooded warding off diseases such as cancer or heart with styled photos of mouthwatering recipes. problems. But they are not a food group per These platforms are playing a major role in se, so eligibility criteria are vague and can promoting healthy diets. On Instagram, the vary, with some critics describing the word as hashtag #food has been mentioned more little more than a marketing tool. Mainstream than 300 million times. superfoods include salmon, kale, blueberries, Saving the planet? beans and nuts. However, star health gurus It is now proven that stores and restaurants are promoting more niche varieties on social with strong environmental positioning have networks. Acai berries, moringa, matcha greater success. The belief that eating well and powders such as curcuma, spirulina can help the planet is spreading throughout and maca are appearing on the plates of Western societies, especially among every self-respecting foodie. Probiotics, Millennials. Traceability of products, a good formerly taken to treat digestive or fatigue problems, are also becoming widespread. In code of conduct in the industry that involves waste recycling, a lower carbon tax and addition to kefir and kimchi, kombucha and implementing an inclusive and respectful HR kvass are said to boost gut health. These policy all matter to consumers. natural probiotics are being joined by a new hodema.net generation led by the ‘Bacillus coagulans

HOW TO SPEAK THE HEALTHY FOOD LANGUAGE: A GLOSSARY So are you more of a keto, a paleo or a pegan dieter? All of these exotic terms represent specific regimens aiming at improving our health The vegetarian diet: excludes the consumption of meat (red meat, poultry and seafood, and any other type of animal flesh). Eggs and dairies are allowed.

The vegan diet: bans all animal products and its associates, such as eggs, dairies and other animalderived substances. Vegans also oppose the use of animals for any purpose, including clothes and accessories.

The paleo diet: consists of a diet high in nutrients, unprocessed food, based on ingredients that were available in Paleolithic times.

This diet allows wild plants (fruits and vegetables), nuts, animal flesh, fish and shellfish. Beans, grains, salt, dairies and processed sugar are banned.

The ketogenic diet: High-fat, adequate-protein, low-carbohydrate diet that in medicine is used primarily to treat epilepsy. The diet forces the body to burn fats rather than carbohydrates. The ketogenic diet may even have benefits in the fight against diabetes, cancer and Alzheimer’s disease. It shares many common elements with the Atkins and low-carb diets.

The gluten-free diet: excludes the protein gluten, which can be found in grains such as wheat, barley, rye, triticale and oats (at risk of contamination during production). Most processed foods also contain gluten.

The flexitarian diet: based on reducing meat consumption and adopting a more environmentally sustainable approach to eating.

The pegan diet: combines the principles of the paleo diet with a vegan regimen. Only a little meat and all-you-can-eat fruits and vegetables, mixed with grains and cereals, are on the menu.

AUG-SEP 2019 | HOSPITALITY NEWS ME

59

BUSINESS

MANAGEMENT

T S 7 COTING T S U C N O I T U L O S

Revenue is down, the market is challenged and we have to make something happen quickly. What should we do?

Mark Dickinson of DONE! Hospitality Training Solutions says cut costs, but carefully This is a harsh reality for many as markets change and geo-politics influence business, but where should we make the changes that will have a positive impact on cash flow and where should we focus our attention? Products and services, payroll, cost of goods, location rents, training costs, marketing costs, maintenance costs, replacement costs. Any cost seems like a good place to start.

started the business. If a major rethink of the products and services is required, then it should be entered into with full commitment, but if we are facing a shortterm cost challenge in a market downturn, and our products anvd services have been good and loved by customers, then this is probably not the best place to begin the exercise of cutting costs.

2. Payroll Typically, the first focus is to reduce the payroll, which may seem logical as it is a big variable expense that can be quickly influenced. Many operators immediately reduce the number of frontline employees to the bare minimum. But what is the possible impact on customers? Let’s evaluate together:

Effects: It’s a fact that if you disturb someone’s life situation, they are compelled to talk to someone else about it; it’s a pressure release, a natural way for people to react when managing the trauma of what they have just experienced. For those who remain employed, they will constantly ask themselves the question: “What about me? Am I next?” and so the cost-cutting exercise builds up negative energy in the business, and that negativity overflows.

Where do your employees spend the vast majority of their time? Serving customers.

Employees have to release their stress, so where do they do it? You got it, they are talking with customers about what they have been traumatized by and customers

DECISION: CUT THE NUMBER OF EMPLOYEES TO REDUCE COSTS NEGATIVE IMPACT

POSITIVE OUTCOME

1. Products and services

Lower level of service

Reduced cost on the payroll

We can reduce our products and services, but this will have a direct impact on our customers. The question is how many customers will be affected? What will be the impact and what will be the outcome?

Products and services are the core of what

Increased insecurity amongst remaining employees Less people to train and communicate

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Less attention to details Higher pressure work environment More to be done by fewer - elevated stress Fewer employees - customers feel neglected

In collaboration with are listening. What are the consequences of payroll cutting? Negative talk with customers.

Should we do this as our first line of defense?

Probably not.

perceived by customers as better.

5. Training investment

So often one of the first costs to be cut. But is training a cost or an investment? It’s hard 3. Cost of goods to say. When cash is tight, invest in sales Cutting on the cost of goods is often another training and focus on building up sales. Put line of saving. Here you are playing with fire. every effort into building up the sales abilities Customers are very sensitive to the products of your team and hold off on other training that they are used to expenses until times having. Cut the cost of are better. Investing in Investing in sales training the cheese in a pizza and sales training always always has a return and if your customers know. has a return and if done done well, the return on You may think they will well, the return on not notice, but they do. investment (ROI) will surpass investment (ROI) will You have customers surpass the investment. the investment who come to your store Investing in sales for each dish on the training will improve menu. What is critical is to know which dishes the customer experience and help grow the sell the most and have the most followers, business, while cutting on theoretical training and which are inconsequential menu fillers. and development will slow things down in the long term, but not immediately impact the Changing the menu items is a better line of customer experience. Reduce the investment thinking than changing the ingredients in in training? Yes, everything but sales training. the items that you sell. Once you lose your 6. Marketing spend reputation it is insanely difficult to get it back.

Marketing spend seems like an instant win Guard it and protect your menu items. Cut in the cost-saving world. Frequently the costs that are unseen; wasted electricity, marketing budget covers the branding turn off lights, turn off ACs, reduce wasted agency, advertising and social media spend. water, fix leaking taps, control the number of This expense presents a particularly difficult garbage bags, get into the smallest costs and area. Should we reduce the marketing make detailed reductions, cleaning contracts, expense and how? external auditing - bring it in-house.

Renegotiate prices with existing suppliers.

Costs that directly influence customers to return to the restaurant are a must.

Should we reduce the cost of goods by Rebranding is an expensive exercise and for substituting products in existing menu restaurants that have been around for a while, items for lower cost ones? Probably not. this can be postponed. Most of the deadlines Avoid negative impact on customers’ food around rebranding are self-imposed and have experience. Focus in detail on all other backlittle to no impact on customers. Once they of-house costs. know your logo and your design and your 4. Location rents services, they come back to you for what they Negotiate, negotiate, negotiate! Most have experienced the first time. Keep focused locations would rather renegotiate with you on delivering that and deliver it well. Build up than endure the burden of not having a tenant your cash, then invest in branding. Branding is for a while or having to take the risks that rarely the problem. come with new tenants. Losing your location will massively impact your customers unless Getting your message out to more customers you are moving to an even better one or it is can be achieved with smart thinking. Hold

the branding agency, hold the social media agency and engage your team in doing it.

Get existing team members to post and set up guidelines and give them access.

Stop trying to control every second of your social media; anyway, almost nothing in the restaurant social media world lasts longer than a day or so.

Create in-house events that attract more of the people who already come to your place. Avoid discounts and concentrate on adding value and keeping cash in-house.

Use influencers rather than advertising and focus exclusively on things that the customers experience and that will encourage them to return. Zero negative impact on customers.

7. Maintenance and replacement costs In many cases it is smarter to maintain equipment and premises than it is to replace them. However, in the cost-cutting mode, take the zero-cost approach. Justify why we should do this or that, or don’t do it. If it is desirable, then put it on hold. If it is essential, get it done. The challenge is in determining the difference. Essential means absolutely necessary, extremely important; in other words, we can’t do business and serve customers without it. Everything else can wait.

There are some cases where machinery reaches the end of its life and it is better to replace than to repair. Even though the initial cost of buying the new machine will be higher than fixing the old one, the benefits of efficiency, reduced energy consumption and ease of use will have a positive impact on business, therefore replace. Impact on customers must always be zero. Maintain your place for the safety of every customer. Always.

A powerful positive outlook in times of crisis will encourage you to see more positive solutions rather than focus on the negativity of the situation. Profitability can be achieved in many ways. done.fyi

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61

SOLUTIONS

STRATEGY

In collaboration with

TO ESTABLISH A SUCCESSFUL F&B BUSINESS

The regional F&B industry is evolving at a fast pace amid fierce competition and rising customer demand for innovation. Given the current climate, building a successful business is becoming more of an art than a science.

Manal Syriani, managing director, WAY Consultants, explains In order to compete, entrepreneurs nowadays need to deliver innovative concepts while maintaining popularity beyond the Maturity phase in the concept lifecycle. In fact, the restaurant lifecycle is becoming shorter, with a unique and differentiated offering at its core.

Furthermore, the new generation of consumers are constantly seeking authentic dining experiences and placing a high value on price vs. quality ratios.

Set a strong platform for growth that engages many elements.

1. Create a distinguished concept that is easy to engage and identify with A successful concept embeds a touch of innovation, allowing the outlet to distinguish

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itself from the competition, while maintaining relevance to meet consumers’ needs in the long run. The concept should also be flexible to allow for constant innovations and the introduction of new trends without affecting the core identity of the brand.

the online community through honest and transparent relations will keep the concept on the map and close to your consumers.

4. Solicit feedback and build on it to improve the business and keep up with the new trends in the market 2. Be consistency in quality of products The most insightful feedback on your and services offered which is the main operation is that which is obtained from generator of guest loyalty and repeat your customers and your employees. business Customer feedback that is integrated in Quality offerings Customer feedback that is the operation leads to are centered on the integrated in the operation repeat business and operating philosophy leads to repeat business word of mouth, which of the restaurant and and word of mouth, which remains, to date, are not necessarily the most effective a synonym for high remains, to date, the advertising technique. average checks. most effective advertising Employee feedback, Consistency, on the technique on the other hand, will other hand, has its roots allow you to perfect in strong operating your operations and to keep tabs on trends procedures and control systems that are and innovative ideas in the market. customer oriented. The flow of operation in a restaurant should be well designed to allow 5. Rely on intuition - always a good efficiency and open communication with strategy guests and employees.

By definition, intuition is the result of 3. Be visibile through social media and experience and knowledge accumulated online platforms through professional life and infused with the core values of an individual. For This allows consumers to interact with the that reason, our intuition in business is concept on the go. Bloggers, influencers usually a solid compass to include in the and opinion leaders are the subliminal decision-making process when building representatives of your client base, and your concept. more often than not the determinants of the purchase decision. Building bridges with waycons.com

SOLUTIONS

INSURANCE

In collaboration with

ARE YOU ADEQUATELY INSURED?

CHECK THE ‘THE FINE PRINT’ In May 2018, Mr. Michel Bayoud, Boecker’s CEO, who is also a firm believer in insurance, asked me to examine his existing insurance portfolio by checking if Boecker had adequate policies and benefits, and “make sure that what the policy promises is what we will actually get.” After listening to my comments, he was impressed with the benefits I could bring to the company and said: “I see the positives in your work, why don’t we extend this service to Boecker‘s clients and beyond?” And that’s how ‘The Fine Print’ was born.

Find out how a personal audit of your existing policies can greatly improve the service being offered and help with your bottom line!

1. Auditing insurance policies

As the name implies ‘The Fine Print’ is where Ghassan Marrouche, a seasoned expert in the insurance sector looks at the parts that people don’t usually look at. Few are the people who read the fine print in their agreements, and especially when it comes to insurance policies. Here's what you should keep in mind

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When a non-disclosure agreement (NDA) is signed between a client and ‘The Fine Print’, we read the policy’s Terms & Conditions (T&Cs) thoroughly to identify conditions and see if there are any vague or contradicting terms that cancel each other out or don’t provide proper protection value for the client. We also look at the benefits offered to determine whether the policy is adequate, whether the client is over-insured, under-insured or not insured at all.

2. Determining adequacy and whether the client is properly insured We refer to international sources as benchmarks to determine adequacy by taking the minimum required insurance cover into consideration for each industry.

3. Minimum requirements Insurance has a wide range of coverage and we all want to be 100 percent protected. We therefore compare the client’s existing coverage with international standards to determine whether the insurance coverage required is applicable or not to the client/market.

We also take the economic situation into consideration to avoid increasing the burden on business owners.

Consequently, minimum requirements are recommended and used as a

benchmark for the most essential in regard to the continuity of the business.

4. Submitting to the client We usually require two weeks from the date we receive all relevant documents.

Afterwards, we meet with the client and share our findings/recommendations.

5. Insurance company or a brokerage firm?

We are neither a brokerage company nor an insurance company. We simply look at the policies on the client’s behalf and advise them on the status of their insurance policies in an impartial, noncommercial manner. We are technical experts working under the Boecker quality assurance spirit. We also don't represent an insurance company or a broker firm.

6. Why us?

Since we don’t represent any insurance entities, we don’t profit from an increase or decrease in insurance benefits. Moreover, when we make recommendations, we advise the client to go back to his insurance company/broker to amend the policies accordingly. g.marrouche@thefineprint.me

About The Fine Print Boecker has been a leading brand in the field of safety and quality and for over 25 years, building trust and a reputation for reliability, and providing the highest safety, hygiene and environmental standards across the most demanding sectors. Ghassan Marrouche, a seasoned expert in the insurance sector recently became affiliated with Boecker and now offers a new innovative service to a continuously growing and regionally expanding client base.

The Fine Print is a new division within Boecker that aims to audit insurance policies for clients in the Middle East region, namely where Boecker is operational: Saudi Arabia, UAE, Lebanon, Qatar, Kuwait and Jordan.

SOLUTIONS

HUMAN RESOURCES

In collaboration with

THINGS THAT ARE WRONG WITH HOSPITALITY

1. Safety and security challenges

The hospitality business represents one of the most active and flourishing sectors in the world. It is one of the fastest growing industries and contains frequent guest–host interactions, specifically in the case of organizations that provide service to a diverse group of people. However, this can make it a challenging line of work. Ongoing technological advancements have helped to improve efficiency in customer service, but they also increase the expectations of clients and generate difficulties across the sector. A better understanding of these challenges would give hospitality managers a clear edge over the competition. Hoda Naim, founder and managing director of Vacancy tells us more

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Dealing with safety is one of the top management issues in hospitality and plays a significant role in the broader sector. To address this challenge, hospitality managers have to rely on hightech software, which is usually expensive to acquire and maintain. Managers must provide safety and security training for their employees. This training is essential; management should train every employee to be able to face any incident, such as a fire or other emergency. Training must also provide information on creating a culture of safety that keeps guests and employees safe and secure.

2. Employee turnover Employee turnover is one of the most significant management issues in the hospitality sector, standing at almost double the average of other industries.

The shortage of skilled employees has increased and become one of the most challenging issues in the hospitality sector. In response, managers must learn what’s needed to retain their experienced employees in a setting where the competition is increasing. In addition, the demands and expectations of clients loom larger with the growth of social media and technology.

Several factors are contributing to the rise in turnover in the sector:

3. Long hours and inflexible schedules Employees in the hospitality industry rarely have a fixed schedule since it often varies from one week to another. As such, they may not know their day off one week in advance or whether they will be required to work extra hours. This uncertainty is a cause of stress. Hospitality managers must be clear and consistent in releasing the weekly schedule. They should let employees know ahead of time about their expected working days and inform them early if they have to work additional hours.

4. Rush and demanding environment The hospitality industry is a highly pressurized and demanding environment.

Not everyone can handle this kind of pressure, which produces significant levels of turnover. Managers have to create as positive a culture as possible and look for new ways of improving the workplace for their employees. One way is by asking for their feedback and for realistic ideas that can be implemented in day-to-day operations to help make the company culture happy and healthy. vacancyhr.com

Rojo is a novelty live cooking experience concept.

Our Chefs will welcome you live from their cooking stations serving the highest quality of dry-aged meats and Canadian lobsters using a unique homemade smoking process. Served with passion!

SOLUTIONS

ETIQUETTE

In collaboration with

THE ART OF PROTOCOL AND ETIQUETTE Based on the market’s need for more bespoke services, in 2006 he founded fls Consultancy and Management, a company that offers highly specific training courses designed to grow and mature the skills of individuals who wish to become what LeSidon calls, ‘Chef de Protocol’ or roughly translated, ‘Personal Assistant’.

What follows is his advice about the skills required to achieve the standing.

Core skills Any person thinking of entering that profession must nurture and master three main skills, as there is little to no room for error given that the client will in all probability be an individual of repute who has high social standing and in some cases, is even royalty as the minimum daily fee is not within most people’s means. Therefore, to succeed in this profession, one must possess what I would like to call the 3 Ds, namely: 1. Discretion: Being optimally efficient while also invisible is a tricky act to execute calling on a highly balanced approach of effectiveness and imperceptibility. Being present without allowing the other(s) to sense that is key.

Fadi LeSidon is a man who has been offering unique services since 2005 to Sagesse University students pursuing a career in hospitality backed by academic certification from Ecole Hôtelière de Lausanne. These range from courses in F&B, management, Oenology, events and banquet organization, as well as protocol and etiquette

2. Devotion: The second relates to exercising a high sense of professionalism devoid of bias. In this particular context, personal thoughts and feelings are neither shared nor expressed in any way; instead they are reserved to allow for seamless communication of any transaction.

3. Disposability: Being on call round the clock over a preset timeframe requires tremendous discipline and control. This is especially important given that you may be charged with any kind of task without prior notice and expected to deliver within a limited timeframe.

General requirements Other less major, though equally important characteristics a potential candidate entering the profession should

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need significant time to master, though could be acquired at leisure.

• Having a global understanding of the history, culture and traditions of a certain country is a must. This is central to avoid any unintentional blunders that may prove to be not only embarrassing to the client, but in some cases could also prove quite costly. For that reason, having a clear grasp of the context one is operating in is key to the successful execution of any assigned task.

• Being fully aware of the client's needs may at times prove tricky as that person may not always know what he/she wants or requires. This scenario calls for you to silently evaluate the situation and offer a multitude of fitting solutions.

• Having a real sense of the client’s character goes a long way to address and prepare what might be requested before this happens. In other words, predicting behavior is a skill and a tool that further elevates the quality of service you offer.

LeSidon offers all these services for groups and in some special cases requiring some discretion, one-on-one sessions. The modules are on protocol and etiquette, which pertain to numerous environments such as diplomacy, hospitality and business. These relate to designing a custom-tailored program, depending on the client’s request, specific to all the elements that he/she would like to learn.

In concluding he said, “The timeframe for these lessons also depends on the client’s speed of acquisition, as well as background. However, since entering that profession, demand has grown tremendously and will continue following a steadily rising trajectory courtesy of a highly connected world where time is always short and the specificities ever-increasing.” lesidon@gmail.com

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Dishwasher safe and heat resistant up to 175°C. HAKIM DOWEK & SONS kallassi.com

High quality and perfect for take away serving and storage.

Produced on high-end state of art machinery. Environmentally friendly and microwave safe.

KUWAIT PACKING MATERIALS MANUFACTURING COMPANY kuwaitpack.com

KARL BBQ Stylish and efficient table BBQ, with built-in ventilator and trendy LED light.

FURNART isotop-group.com

BAYAN HUMAN RESOURCES MANAGEMENT SYSTEM Bayan Human Resources Management System has been officially launched as a cloud Software-as-a-Service (SaaS) subscription based platform, providing a secure and reliable infrastructure to manage human resources transactions efficiently.

SKY SOFTWARE CO. LLC skyits.com

LINEA MINI MACHINE Handmade with the same components used in commercial machines.

GREEN&CO. info@greenco-lb.com

BARBECOOK_OSKAR BIOGENTS Boecker introduces Biogents, a new line of technological yet patented mosquito trap products, suitable for outdoor settings to guarantee a mosquito-free premises.

BOECKER® PUBLIC HEALTH boecker.com ®

Anything related to smoking, from smoker to smoking chips and cold smoke generators.

FURNART isotop-group.com

VOSTIO ACCESS MANAGEMENT The first true cloud-based system, allowing hoteliers to fully manage security access operations from anywhere, this solution ensures total data confidentiality, integrity and traceability.

ASSA ABLOY GLOBAL SOLUTIONS assaabloyglobalsolutions.com

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FRONT OF HOUSE REFRIGERATION WITH MULTIDECKS The new Scarlet heated Multideck is designed to match the chilled versions, so that it can be suited beside cold units for an attractively coordinated appearance.

WILLIAMS REFRIGERATION williams-refrigeration.co.uk

HOSPITALITY NEWS ME | AUG-SEP 2019

KITCHENAID NEW BREAKFAST DESIGN COLLECTION Dual wall construction Kettle, keeps water warm for 30 minutes. Bagel, reheat and defrost function toaster.

VRESSO, FB: KitchenAidlebanon vresso.com

24 HOURS COMPOSTING TECHNOLOGY Utilizing microbial technology, composting machines reduce waste volume by up to 90 percent, decrease disposal costs and create a nutrient-rich, reuseable end product.

MEKER meker.com

CHÂTEAU KEFRAYA NEW SPECIAL CUVEES Millesima is a red wine blend of seven vintages in one. Released in March 2019 exclusively at Beirut Duty Free for one month and then launched at Image and selective restaurants and cavistes.

KFF FOOD & BEVERAGE – NEO COMET chateaukefraya.com

PÖDÖR OILS AND VINEGAR

KORAÏ WHITE

KORAÏ ROSÉ

Color: green yellow and very bright.

Nose: toasted bread, smoke with a touch of oak, a hint of green Apple and a bit of citrus and white prunes.

Palate: zesty and fresh, a full bodied wine with a big texture and a sensation of oiliness, slightly oaked with a touch of pear and peach - unique wine made from Viognier and Vermentino.

CHATEAU MUSAR chateaumusar.com

Color: light salmon color Nose: red fruits, cranberry and presence of passion fruit. With a touch of herbal essence and deep fragrance of Jasmine and oregano.

Palate: full with crispy acidity, round, red fruit, raspberry and red cherries with an obvious presence of citrus and great depth.

CHATEAU MUSAR chateaumusar.com

FYFFES BANANAS Fyffes is the fourth largest Banana brand in the world and is selling Conventional and Organic Bananas from Ecuador in the Middle East since 2018.

FYFFES MIDDLE EAST FRUIT AND VEGETABLES TRADING LLC fyffes.com

SE BUSCA MEZCAL

FLORINA ICE TEA A refreshing mix from green tea, fruit, flowers and herbs combined with Stevia. No preservatives and made in Bulgaria. Comes in Peach & Passion Fruit Light and Lime, Magnolia & Mint Light.

ABIRAMIA new.abiramiabros.com

SALANOVA LETTUCE Since Salanova lettuce can be grown indoors as well as outdoors, it is possible to supply it all year round. Salanova® is a registered trademark of Rijk Zwaan, a Dutch vegetable breeding company, and is distributed in Lebanon exclusively

by Robinson Agri s.a.r.l.

LIFE LINE HYDROPONICS lifelineweb.net

Pödör premium oils is made in Austria and balsamic vinegar in Germany. Only thoroughly cleaned, 100 percent natural top quality raw materials are hand-pressed by the most experienced press masters.

TEAL sarl podorme.com

PHLICON ICE TEA An extract of green and black tea, combined with four unusual flavors.

ABIRAMIA new.abiramiabros.com

NESPRESSO’S BARISTA CREATIONS – CHIARO, SCURO & CORTO In a whole new approach to coffee blending, Nespresso has spent six years studying the interaction between coffee and milk to develop the BARISTA CREATIONS milk coffee range.

Nespresso’s development team experimented with 18 coffee origins from around the world, focusing on the techniques of roasting and grinding, to perfect a milky coffee with the Nespresso milk.

NESTLÉ NESPRESSO SA nestle-nespresso.com buynespresso.com

Cooked agave and mesquite on the nose, this young mezcal opens with a palate of nuts, fruit and green vegetables, landing in a sweet, weighted finish with a mellow spicy kick.

SE BUSCA MEZCAL sebuscamezcal.com

PORT CHARLOTTE 10 SECOND LIMITED EDITION The smouldering heat of peat and dark fruit is finessed by floral top notes, a twist of citrus and mellow oak.

BRUICHLADDICH DISTILLERY bruichladdich.com

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EQUIPMENT

DEGRENNE has 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)

TASTEFUL PRESENTATIONS HN talks to representatives of two international tableware brands, as well as the founder of Adara Holding Group, about the crockery and cutlery trends shaping and dominating the eating-out experience

Damien Leruste VP Sales and Marketing

Middle East and Asia Degrenne

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What has been behind the move toward different-looking tableware?

The most obvious and important trend in recent years has been the emergence of a new catering segment known as, ‘Bistronomie’, which is a cross between fine and casual dining. This brought about unprecedented focus in terms of attention to the right ingredients, originality and creativity in the presentation and composition of every offering. As a result, a careful reevaluation of tableware styles has seen the plain classic choices used to serve most dishes replaced with plates that are more fitting and diverse depending on the individual menu items requested. Such cutlery comes in various shapes, sizes, materials, colors and is usually chosen by the chefs themselves as they are intimately familiar with the menu and by reciprocity, what food works best.

What impact does such tableware have?

The dishes used add value to the culinary marvels on offer and have become synonymous with both taste and presentation. The interplay of form (dishes)

and content (food) is intended to highlight or even downplay certain elements to give rise to others and it is that choice of vessel that allows for such creative flexibility. One other aspect that has become common practice is centered on the menu items offered. Every new dish is accompanied by new cutlery to maintain and lend it the most effective element of novelty possible and in turn ensure the growth of the item.

What other elements are further driving this trend?

A noteworthy facet to novelty referred to as flexitarianism, relates to fusing or making available different cuisines within a menu, then adapting the offerings to the best possible fit. However, a clear distinction that should be addressed is the approach, which previously saw cutlery introduced to lend the served food a different look and feel. To that end, the Degrenne brand, which Inthra is the exclusive distributor, has multiple product ranges best-suited to deliver impecable results on all levels. These are: Gourmet, Mondo and L’ collections. degrenne.fr

Smoky Collection

Studio Prints collection by Churchill

line with the trend for more sustainable food choices, we are seeing a rise in sales driven by a desire to buy a tableware product that is made to last.

Adam Dennis MEA Sales Manager Churchill

What are the current global trends in dining and how are these affecting the regional tableware market?

At Churchill, a brand distributed in the region by MG Hotel Supplies, we conduct intensive and thorough industry research on a global basis. The biggest food trends we are seeing in the international marketplace are Asian fusions and the trend for clean, sustainable eating. In this global community, consumers are better traveled and more adventuros than ever before. They are seeking out authenticity and the flavors they tried while travelling is fueling the growth of Asian cuisines. At the forefront of consumer buying decisions, is sustainability and the environment. This is where we see a shift towards plant-based dining, waste reduction and local produce that has less food miles.

What is in demand for local/regional buyers and what, compared to last year, has changed?

Innovation is in demand driving customers to look for something new based on shape, color, texture and pattern. We continue to see the demand for innovation rising, with no sign of colored tableware going anywhere. In

What are the top selling brands and what’s behind their popularity?

Our colored portfolio continues to grow, with studio prints and stonecast collections being hugely popular. Chefs and GM's are looking for something unique that will suit their restaurant interior and overall food style, but that still performs to the rigors of a hospitality kitchen. Both stonecast and studio prints are extensive ranges with a wealth of color variety. This means individual vendors can mix and match the colors, shapes and textures to create individual tableware combinations.

Tableware becomes an element of the overall design of the interior, a part of the customer experience and is essential to enhance the style of food presentation.

What are this year’s trendiest colors, shapes and materials?

While variety is the most popular request from customers, there is still large demand for neutral tones and textures.

Neutrals become the base to which more vibrant accent colors can be added. We continue to hear that the best colors and textures for food presentation come from nature and this principle has formed the inspiration for many of our most successful ranges including Studio Prints Stone, Bamboo and Isla. churchill1795.com

ADDRESS : Badaro Main Street Al Khatib Bldg. P.O.Box: 16 6065 Beirut Lebanon Tel: +961-1-395 595 Email: operations@inthra.com

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EQUIPMENT

Mohammad Alayan Owner and Managing Director Adara Group

As a buyer and supplier of tableware, what trends have you noticed that are currently in vogue?

At present, the overridingly dominant regional tableware market trend is for very simple designs that have a flat trim. You have to consider that when restaurants create dishes, the priority on the list is how instagrammable it is going to be. This has also become one of the chef’s prerequisites for success. In other words, the appeal of the food now needs to be in sync with the dish it is served in. It is a complementary relationship, combining taste with esthetics. In other words, the dishes have become the chef’s blank canvas and the food the artwork.

Do brands still play a central role?

Ironically, today, even when it comes to restaurants and hotels, owners and operators no longer lay emphasis on brand, shifting their focus instead to optimal visual appeal. In this

context, stoneware is quite popular and is cheaper than porcelain. Another major consideration is the shapes of the vessels and here, Portugal is a country worth serious consideration as new companies are emerging and offering unique shapes that previously did not exist. Vista Alegre is a perfect example of this trend. Also, while company size used to play a major role in setting yourself apart from the competition, today, much smaller firms are emerging as driving forces and making significant waves.

Does the F&B director still choose the tableware?

In the past, prior to selecting new tableware, the F&B director would list a number of suppliers and the chef would add his specifications related to size, weight, texture and the like. This role has now almost shifted entirely to the chef, which makes sense given that he knows the menu better than anyone.

The novelty has extended to using three or four different types of dishes for a single menu, which was previously unheard of.

White is back in a big way as it really brings out the colors of the ingredients on that dish.

What elements do you look for when choosing tableware?

When it comes to making something stand -out, novelty related to shape, color and texture goes a long way toward achieving such an effect. In that regard, cast iron is making a major comeback and is being used for meats, various kinds of stews and grilled dishes. For salads, extra-large bowls are all the rage, while darker-colored dishes are proving popular for desserts, marking a shift from glassware, which was traditionally the ideal serving vessel. adaragroup.co

Assiette Caractère by Revol

ON THE MARKET 1. Oh Aperitif Plate Inspired by the nautical world, OH parts with clean and contemporary lines forming the outdoor collection of Christofle.

CHRISTOFLE christofle.com

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2. Sublime Conversation The edition premiere of Stefanie Hering’s new designs: porcelain plates manufactured in cooperation with Schwarzburger Werkstätten.

HERING BERLIN heringberlin.com

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3. Corallo Go under the sea with your table setting with this Corallo plate from Mario Luca Giusti.

MARIO LUCA GIUSTI mariolucagiusti.it Minéral Irisé A palette of 10 hues. Light plays over the shimmering glaze of the surface, with iridescent pigments delicacy superposed on a matt background.

RAYNAUD raynaud.fr 3

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5. Villeroy & Boch The special pattern is traditionally created by the French artist and designer Alain Vavro. This year, his pattern adorned a plate in the Blossom range.

VILLEROY & BOCH villeroy-boch.com 6. Tafelstern Professional Porcelain New decoration HOME on the most beautiful traditional collection MARIE CHRISTINE. TAFELSTERN tafelstern.com

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7. Coup Fine Dining This characteristic rimless plates from Seltmann are now available with decorations called Reflections, Growth and Blue Sea, inspired by mother nature.

INTHRA SARL inthra.com 8. Piamundo's Volcanic Rock Collection The aptly named Volcanic Rock Collection includes dishes of various sizes and other accessories for the home, all carved from stone found in the Mexican state of Puebla.

PIAMUNDO piamundo.com 9. Vista Alegre Calendar Plate 2019 Calendário 2019.

Arcadianism was a current coming out in the 18th century as a reaction to the Baroque, which looked to restore a balance, a harmony and simplicity of the Renaissance.

VISTA ALEGRE vistaalegre.com

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10. Tom Dixon Rock Tom Dixon has created a collection of candle holders and serving platters made from green forest marble sourced from India, called Rock.

TOM DIXON tomdixon.net

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11. Mondo Discover a brightly-colored collection inspired by the cuisines from around the world.

INTHRA SARL inthra.com

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12. Normandy Sleeker, more elegant and more ergonomic, the cutlery reflects today’s taste whilst remaining faithful to the original design and the values of excellence, durability and innovation of the House.

INTHRA SARL inthra.com

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13. Good Mood Straightforward and functional – this is the new porcelain series GoodMood from Seltmann.

Its simple and elegant form adapts perfectly to every table setting and ensures top-quality handling.

INTHRA SARL inthra.com 14. Tea Spoon Special high-quality tea spoon from Victorinox Switzerland; simple design black handle color for everyday usage, 100% dishwasher safe.

I.HAKIM DOWEK & SONS SAL | MEMBER OF GROUPKA kallassi.com 15. Koziol The professionals agree SUPERGLASS is solid as a rock. It insulates four times better than traditional glassware & keeps drinks cold much longer. Available with either smooth or curved surface MG HOTEL SUPPLIES mghotelsupplies.com

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EQUIPMENT

THE BASICS

THE CUTTING EDGE HN talks to local and international chefs to find out what they look for when choosing a knife. Surprisingly though, it would seem that when choosing a knife, chefs have the ability to cut through the clutter to find the most fitting blade

WHAT THE CHEFS THINK Chef Titti Qvarnström Who she is: A Swedish national, she 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.

Brand of choice: Kockkniv Classic from Morakniv Sweden Reason: This brand offers the best fitting handle, allowing for extreme precision. It is a unique handmade kitchen knife inspired by the Japanese craft with materials from Scandinavia, the blades are made of fine carbon steel from Sweden and Germany. The shaft is formed from various exclusive pieces of wood and each shaft has a unique pattern.

Use: An all-round decent knife that has a solid blade and a firm grip allowing it to cope with a diverse range of foods.

Website: morakniv.se

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Weight Some believe that the heavier the knife, the easier it will be to cut foods. On the other hand, others deem a lighter chef knife easier to handle, maneuver and therefore less tiresome.

Bolster The part of a knife between the handle and blade, which not only serves to better balance the knife, but also acts as a barrier to prevent users’ hands from accidentally sliding onto the blade. However, Japanese style knives lack this feature.

Ceramic vs. steel Ceramic blades are extremely hard, have a razor-sharp edge, do not rust, are stain resistant and are non-porous. The downside is, if the knife accidentally falls, chances are, it will shatter. Also, it cannot be used to cut frozen foods or debone meat as it will bend. On the other hand, steel blades are more affordable, easier to maintain, are dishwasher-friendly, yet can easily carry bacteria unlike the safer ceramic models.

PRODUCT ZONE

EQUIPMENT

Joe Barza Who he is: Native of Lebanon, Joe Barza is a chef, TV personality, culinary consultant and founder of various concept eateries.

Brand of choice: GLOBAL made in Japan Reason: They are made using some of the best available material and have quite a modern design.

What I like about this brand is that the knives are relatively light, yet extremely efficient admittedly somewhat pricey.

Use: Depends on the type of ingredient. A Japanese blade is ideal for the preparation of sushi and sashimi. Curved knives are specifically used for deboning meat and the bigger-sized knives are primarily used for chopping various vegetables.

Website: global-knife.com

Grip A hammer grip is used to cut through something large and hard, but does not offer the user full control. Pinch grip offers complete control and is perfect for precision chopping. A point grip offers the user the highest level of control and precision, similar to a surgeon’s scalpel. The thumb grip knives are ideal for fast and accurate cutting.

Youssef Akiki Who he is: A well-known Lebanese chef who has worked alongside Alain Ducasse, Joel Robuchon and specializes in gluten and lactose free pastry.

Brand of choice: Myabi, merges rich Japanese tradition with expert German engineering Reason: The most important element is to feel at one with the instrument, as it will become an extension of yourself. Therefore, it needs to be light so as not to exert any kind of pressure during use.

What I like about Japanese knives is that they are individually handmade and use the finest Damascus steel.

Use: Also, when considering buying a set of knives, you will need to take into account the three types of food you will be working with and these are meat (red or white) and vegetables.

Website: zwilling.com

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Balance Ideally, if the knife’s weight is tipping to the front or back, odds are it will require more control, which will prove to be more challenging to use.

Size An 8-inch chef’s knife is, generally speaking, the standard length. However, the rule dictates that the shorter the blade, the more agile the knife.

Þráinn Freyr Vigfússon Who he is: Co-founder of Sumac Grill, this Icelandic chef offers customers Nordic cuisine with a Middle Eastern infusions.

Brand of choice: Shun knives (Classic 7 in.) Japan's largest blade producer Reason: Offers users a nice grip and the knife is not too heavy, so it works quite well across the board.

This might explain why I have been using the same knife for 13 years and counting.

Use: A multi-purpose knife that can be used for mincing, slicing and chopping vegetables, slicing meat…

Website: centredurasoir.com

Mikko Kosonen Who he is: A Finnish chef who has prepared Nordic cuisine for ambassadors, politicians and royalty across the world, receiving numerous accolades for his masterful creations.

Brand of choice: Victorino by Swiss-brand Victorinox.

Reason: This high-end quality knife is easy to sharpen and works well for precision fish cutting.

Use: Primarily sea food.

Website: swissarmy.com

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PRODUCT ZONE

FOOD

SUGAREY N O H , Y E OH!HON

Global warming, political instability and alternative substitutes continue to affect sugar consumption levels throughout the world. According to a May 2019 report published by Research and Markets, the global output of raw sugar rose from 172.3 million tons in 2012 to 185.9 million tons in 2019, marking a rise of 13.6 million tons. However, the difference between sugar output and consumption during that period fell by 58 percent. HN talked to three experts in the field of chocolate and pastry to find out what’s keeping the industry sweet

ROMAIN RENARD Head of Chocolate Academy Dubai, MEA Barry Callebaut Group

What are some of the most commonly used sugars in pastry-making today?

Whether it is glucose, fructose, sucrose, navigating the variety of sugars we consume is not always easy. Sucrose is the table sugar you use in coffee or cakes. It is made by first extracting sugar juice from cane or beet plants, out of which many types of sugar can be produced by adjusting the process of cleaning, crystallizing, drying and varying the level of molasses. Generally speaking, our industry separates sugar into three categories: white, which includes regular, powdered, fruit and superfine sugars; brown, which comes in a light and dark brown variety, as well as Turbinado and Muscovado; and specialty or inverted sugar, including honey, glucose syrup DE38-40 and dextrose.

What are the main trends when it comes to meeting the needs of healthconscious consumers?

Product launches using natural sweeteners are likely to continue growing as producers look for ways to reduce sugar without using artificial sweeteners. However, producers

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need to prove that natural sweeteners really are safe, natural and can be linked back to a plant source, such as honey or fruit juice. Demand for clean-label sugar reduction has seen some innovative strategies to sugar-reduction hit the marketplace. For example, enzymes are being used to deliver sugar-reduction in dairy. Similarly, flavor houses are innovating by using ‘less sweet’ flavor profiles, such as sour, bitter and savory in the development of ‘lower sugar’ innovations.

What other trends do you envision for sugar?

If removing sugars from the nutritional table is what you are looking for, you can count on our range of sugar-free chocolates.

In this range, all sugars are taken out for chocolates with no more than 0.5 percent sugar. Thanks to advanced ingredient selection, such as replacement of lactosecontaining milk powder with milk proteins, we achieve a zero sugar chocolate, while maltitol and stevia maintain the superb chocolate taste and texture for consumers following a healthier lifestyle.

HORECA

KUWAIT

horeca-kuwait.com

20 - 22 JANUARY 2020 Kuwait International Fair - Hall No. 8 AN EVENT BY

www.horeca-kuwait.com

horecakuwait@gmail.com

Horeca-Kuwait

@horecakuwait

#HorecaKuwait

PRODUCT ZONE

FOOD

PASTRY CHEF GLENN NOEL IMEA Valrhona

What roles does sugar play in chocolate production?

The main three advantages are as follows: Sweetness: all sugars have a different level of sweetness, which becomes clear when comparing the taste of honey to that of caster sugar. The choice of sugar will give a different sweet sensation to the final product.

Texture: sugar plays a big part in texture, which, depending on the amount, will lend it a smooth, slightly chewy (caramel), or soft texture. When used in whipped ganache for example, the inverted sugar or glucose gives the product a good texture for piping. In ice cream, we use dehydrated glucose powder to give our ice cream body and texture while keeping the sweetness level down.

What are the types of sugar used in pastry-making?

What are some of the most commonly used sugars today and how do you make your selection?

the ratios of the original. On the other hand, I prefer to use coconut sugar, stevia or any other artificial powdered sugars to add sweetness to drinks or sugar syrups. I feel these types of sugar alter the flavor of baked goods; however, if you add them to liquids, it will not drastically affect the flavor.

The sugar most used is: cane sugar (regular white sugar): brown sugar (which has different types of colors and can be dry or wet): confectioners’ sugar (powdered): and sugar substitutes (artificial sweeteners). Most of these sugars are only used in the pastry side of the kitchen. In my experience, white sugar is mostly used because it is precise, fine and perfect for measuring recipes.

Light brown sugar is often used in sauces, and dark brown sugar is used in richer desserts that need a sweeter darker taste.

To answer why regular sugar is mostly used, it is because it does not only contribute to sweetness but also adds air (keeps the desserts moist), caramelizes (browns) and adds texture (crispiness to the recipe). In addition, these types of sugar can easily cream with butter (meaning beating butter and sugar together).

WAEL AOUN Chef de Partie and Head Chef Jean-Georges Restaurant New York

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Water retention: one of the most important benefits of sugar is its ability to retain water. This is very important in keeping ‘moisture’ in cakes, as well as prolonging a product’s shelf life. A good example is jams and the extensive shelf life they have due to their high sugar content.

What are some of the best sugar substitutes for health-conscious consumers?

Sugar substitutes fall into two categories: liquid and powdered. Liquid substitutes, like barley malt syrup, molasses, maple and brown rice syrup, are mostly used for candies, cookies, gingerbread and fudgy desserts. I have opted to use these ingredients because they result in lesssweeter-tasting pastry without changing

The main sugars we use are glucose, inverted sugar, dextrose, sacharose, maltodextrin, icing sugar, demerara sugar, fructose, dark brown sugar and honey. As for natural sugar, I like to use honey as it has the same properties of inverted sugar but is made by Mother Nature.

How do you decide which sugar substitutes work best with any given dish?

Currently, fruit juices and liquid sugars are mostly used in savory and sweet culinary creations, as these blend especially well with seafood and game meat. Also, adding sugar can cut down on the acidity in a product and vice versa.

What trends do you envision for sugar?

The kitchens I am working in are currently experimenting with sugar alcohols, like mannitol, maltitol and isomalt. These sugars have a low glycaemic index and are mostly used in commercial foodstuff, but they are being used in the kitchens because they can be manipulated. They can be used in sugar sculptures and curing fish or meat, and can also be added to ice cream. As the industry shifts away from refined sugar, kitchens are adding more liquid sugars, fruit juices and purees, and sugar alcohols. These ingredients can also be used in both savory and sweet dishes, while maintaining a low glycaemic index.

ON THE MARKET

BEGHIN SAY This small 4g sugar cube made in France is a naturally white nonrefined sugar. Its size, perfectly adapted to expressos, also helps you to control your sugar intake.

I.HAKIM DOWEK & SONS SAL | MEMBER OF GROUPKA kallassi.com

TRUVÍA NECTAR

LAKANTO MONK FRUIT SWEETENER

Blended with stevia leaf extract, sugar & honey, Truvía® Nectar has 50 percent fewer calories per serving than full-calorie honey.

Use ½ tablespoon of Truvía® Nectar in place of one tablespoon of honey.

TRUVIA truvia.com

TASTES just like sugar, zero net carbs, calories, glycemic sweetener; 1:1 sugar replacement.

Lakanto is a mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs.

LAKANTO lakanto.com

®

TRUVÍA® BAKER'S BAG CANE SUGAR BLEND All the sweetness with 25 percent fewer calories per serving than sugar. NEW Truvía® Baker’s Bag Cane Sugar Blend is a reducedcalorie mix of stevia sweetener and cane sugar. You can use it anywhere you’d use traditional sugar because it sweetens, measures and bakes like traditional sugar. 1 cup Truvía® Baker’s Bag Cane Sugar Blend (577 calories) sweetens like 1 cup sugar (770 calories).

TRUVIA truvia.com

SWEET LIKE SUGAR This 100 percent natural sweetener does not affect blood sugar levels and it replaces regular sugar for baking and decorating.

Made from granulated stevia and erythritol, both 100 percent natural sweeteners.

GOOD GOOD goodgood.net

DOLCIA PRIMA® ALLULOSE Allulose is classified as a 'rare sugar', because it’s naturally found in small amounts in a few foods— including figs, raisins, molasses, and maple syrup. Allulose is 70 percent as sweet as regular sugar, and reportedly non-glycemic.

TATE & LYLE tateandlyle.com

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BEVERAGE

LEBANON’S CRAFTY CRAFT BEER Beer brewing is a craft that began more than 10,000 years ago, long before the discovery of wine. Today, it has become the highest-selling beverage throughout the world and Lebanese producers are emerging onto the scene with some innovatively crafty propositions

Paul Choueiry, is a name people in the alcoholic beverage industry know all too well. Having inherited the art of winemaking from his grandfather, Choueiry went on to study enology in Burgundy, France after which he earned the title of craft beer brewer from Berlin’s prestigious VLB. His company, Drunken Stork, has become the country's go-to online platform to order some of the world’s best craft beers and spirits. Together with an equally impassioned individual, he is currently in the process of establishing his own bar.

Discussing this ‘intoxicating revolution’ that now sees Lebanon home to more than half a dozen locally crafted beer brands

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he said, “The emergence of craft beer constitutes not so much a step up from mass-produced beer, but rather leaps and bounds from what we grew up enjoying.

With today’s tools, a knowledgeable brewer can prepare a fresh batch ready for consumption in three weeks.”

This kind of flexibility, which almost no other type of alcohol has, is in part down to the desire of today’s global consumers to enjoy a uniquely novel experience and beer which happens to be the perfect beverage capable of quenching their thirst. Furthermore, beer is made of water, hops, barley and yeast, which are available all year round. However, any change to these main ingredients, will result in a different tasting batch. Therefore, each recipe produces a unique kind of beer.

“Furthermore, beer has a major advantage over wine, namely that if you happen

to fall short on demand, you can always prepare more almost instantly. According to Choueiry, what has changed is that 30 years ago, Lebanese consumers only had one locally produced beer, which over time, saw most beer drinkers developing a strong emotional bond with the brand. "By the time air travel became much more affordable to most, a new gateway onto the world’s beers opened changing the way this beverage is consumed," he said. "It felt like consumers now, having learned of other brands, quickly learned how diverse their own taste buds really are. As a result, settling for what has always been available no longer sufficed.

In line with such diversity, these niche consumers, who are constantly growing, no longer settled for the traditional and instead opted for novelty whenever the opportunity afforded it,” Choueiry explained. drunkenstork.com

Regressing back in time, Lebanon’s first beer maker, Almaza, which first opened its doors in 1933, had its majority shares acquired by the Heineken Group in 2002.

This brought new talents, technologies and improvements to the local brewery. Since the introduction of the new 'Almaza Special Dark' (previously known as Pure Malt) and 'Almaza Light', the brewery hasn't felt the need to expand any further into craft beers to counter the newcomers: A company representative said, “Almaza takes pride in being an internationally recognized and awarded beer. Surprisingly enough, Almaza did not feel a huge change in the market after the introduction of craft and artisanal beers. It relatively kept its leadership position in market share. The reason being that most of the new establishment were/are

producing lagers, ales and others. Almaza on the other hand is a pilsner, which is lighter and most suitable for our country’s warm Mediterranean weather and local taste preference. The other types of beer are stronger and more suitable for colder weathers hence their bigger success in Europe.” In moving forward to ensure local and international growth, Almaza’s representative explained, “Locally, we are working on maintaining our reputation and relatability. Consumers are always exposed to new products and tastes but they will always favor premium beers for their quality and consistency. We are quite confident knowing that the Heineken group will continue to open new markets and opportunities for us to extend our reach.” almaza.com.lb

Discussing the brand’s history since inception, the many ways the emergence of such a product has taken and what lies ahead, Kamal Fayad, managing partner of 961 beer said, “Throughout its journey, 961 managed to sustain its market position as the first, and leading craft beer, despite facing internal and external challenges imposed by economic and political factors. Over the years, the brand gained wide popularity on both the local and international scenes and acclaimed as a product of superior taste and quality. Our success is mainly attributed to the performance of a talented and dedicated team of individuals who strongly believe in the brand. This is something we can count on. Yet what truly makes me proud is the fact that the brand seemingly spearheaded the national craft beer movement and in turn inspired beer aficionados to take a chance in their own personal ventures. Our brand stands to exemplify the hidden potential and

capability of the Lebanese individual as romanticizing and instigating as can be, to defy gravity almost and reset the status quo, to shine and prosper instead of simply remaining bottled up. We believe that the entry of new players into the market empowers our position further by driving the overall growth in demand for craft beers. In relation to moving forward, our strategy is geared toward increasing our sales potential in all markets. Currently, 961 exports to over 15 countries worldwide, continuously expanding its global reach. Locally we are interested in increasing our presence in as many outlets as possible and in so doing, take the brand to new heights.”

961beer.com

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BEVERAGE Despite the fact that it took the country’s second craft beer producer eight years to set up shop, what was about to ensue has since proven to be an entirely novel approach, the likes of which Lebanon had never seen. Jamil Haddad, founder of Colonel Beer is a man, who simply put, loves beer as much as he enjoys the great outdoors.

A native of Batroun, he spent his days enjoying this coastal city’s breathtaking white sandy shores and unlike many, he never wanted to leave. Shedding light on that period in his life, Haddad said, “I began experimenting then producing my own beer at home, which later drove me to travel to London and enroll in a beer-making program.

Another factor that strengthened my resolve to open shop here is that I have always wanted to make a life for myself in Lebanon and seeing how Batroun is my birthplace, the decision to return was clear and the location was ideal for what I had in mind.” Following many years of research, experimentation and lots of tinkering, he managed to rally a tremendous following for his cause and even got Batroun’s Municipality to rent him a piece of land right by the sea. The reasoning behind that decision was based on the notion that creating a local product would, ideally speaking, put that area on the map and in turn transform this place into an all year-round, go-to destination. In 2014, that is exactly what happened when Colonel Beer launched.

The remarkable element about that young brand, which today has become a sort of Lebanese staple, is that it created a platform for like-minded individuals who share an affinity for nature and good beer.

Elaborating Haddad said, “We entered the market with confidence knowing that the global wave for craft beer has been growing tremendously well signaling the increased need for such an offering.

However, the products we offer are in no way competing with any of the existing brands. The Colonel brand is based on a far more inclusive F&B concept that pairs beer with food, thus the restaurant. With the availability of technology, anyone who can afford to purchase beerbrewing equipment can easily do so, yet building an entire concept around a brand is an entirely different proposition. In other words, we have managed to create a shared communal experience centered on a brand, which year on year, has been growing by about 15 percent.” colonelbeer.com

While Haddad launched the brand out of love for the beverage and the craft, another more recent brand emerged, yet this particular one was based on a dare, a love for the sciences and family. “It’s the story of two cousins taking a brewing course together in London back in 2015. Noël Abi Nader was already a home brewer and I was pursuing a Master’s degree in Green Chemistry at Imperial College.

We decided to take brewing to a professional level and Elmir Brewing Company was set up beginning 2018. The main driver, besides passion, was the challenge to establish a successful microbrewery in a highly competitive market,” remarked Elmir’s Brew Master Chris Fadel.Ironically, while the brand is still in its infancy, the real challenge thus far has been sourcing premium ingredients from across the world and guaranteeing their quality throughout transport and storage, which Fadel explained is where Elmir’s quality assurance and control program comes into play. Keep in mind that all ingredients are natural with no additives included in the final product. The other matter that is currently under consideration, is what kinds of styles to develop and which to include in the offering. “The Lebanese beer market is slowly evolving and people’s taste palette is also widening as they become more familiar with a wider array of beers, be they imported craft beers or local craft beers. The market is still young and there are several areas that are untapped, which makes the adventure all the more interesting for us.

Nonetheless, and to our surprise, our India Pale Ale is number one in terms of sales, followed by the Pilsner. It is significant since it means the Lebanese audience is getting ready for craft beers and, depending on the setting and mood, they choose to drink different styles! facebook.com/ElmirBrewery

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Another brand synonymous with Lebanon, is Kassatly Chtaura, established in 1974 by President and CEO Akram Kassatly. Armed with a degree in winemaking from Dijon, France, Kassatly dreamed of following in his father's footsteps and creating a legacy of his own in winemaking, which he did in 2005. This was soon followed by a whole range of other concentrated syrups, liqueurs, a ready-to-drink vodka beverage and a non-alcoholic carbonated fruit beverage. But that was not enough for Nayef Kassatly, the founder’s grandson and company VP. After extensive research he, alongside his two sisters, Reem and Ghida who work at the company, introduced in 2014 Lebanon’s second mass-produced beer brand brewed to Pilsner's strict and authentic purity laws called Beirut Beer.

The project had been their father's dream since the age of 14.

When asked to explain his decision to enter the local beer market, given the competition, he said, “Lebanon’s beer market is not small, rather under-evaluated. Since we have a strong presence in the alcoholic and beverage industry, expanding our offering to include beer felt like a natural progression to our almost 100-year-old brand. We also felt that the local offering was not being as innovative as it could, which further motivated us to do something different.

This was literally our chance to enter.”

The visibly tangible innovations introduced hit the mark in an exceptionally effective way affirming his vision of what local consumers have been craving. The Chtaura brewery and bottling hall, cost a combined USD 25 million to build, is fitted out with top of the line German brewing machines and can produce 20 million liters of beer annually, which come in four different sizes.

Elaborating on the strategy, he said, “After extensive research, we arrived at the conclusion that offering

consumers a smaller beer bottle would be quite a suitable idea especially since Lebanese people like to enjoy their beer as cold as possible. Also, we felt that offering consumers numerous choices would further strengthen our proposition. As a result, we crafted the 500, 330 and 250 ml, and even went as far as creating the 150 ml bottle. Furthermore, we concluded that the Japanese ring-pull bottle cap, though six times more expensive, is the best way to go. It affords consumers the ability to enjoy our product anywhere, hassle-free, which makes for a smoother and more enjoyable beer-drinking experience.

Though this significantly raised overhead, it on the other hand allowed us to sell more.

Another invisible innovation to which we lent plenty of thought, is price point. In this context, we arrived at the conclusion that Lebanese, in general, dislike carrying coins.

So, to further ensure a simple transaction when purchasing our beer, we set the price point of the variously-sized bottled as round figures, thereby doing away with the hassle of scurrying for change. While one may argue about the validity such factors have on the experience, we found that it truly does affect the choice of brand consumers make when they think of beer.

This is clearly evidenced by the company’s gain of almost half of all bottles sold in Lebanon.”

He added that despite the fact that 961 was the first local brand to launch Lebanon’s craft beer industry, the market had not been ready, which is understandable as that wave only began to take form some five years ago in Europe. "That inflection point may have been because consumers had gotten weary of mass-produced beer offering little if any distinct character," he explained. "Craft beer producers only use premium ingredients as opposed to mass produced beer. This is because hops are the most important and expensive ingredients in beer making. This explains why in general, craft beer is more expensive as brands have a limited production capacity and higher running costs so the amount sold is much lower.

In our current market, massproduced beer constitutes roughly 85-90 percent of the Lebanese market. However, the sense consumers have for novelty is significantly growing and has almost doubled in the last five years when it comes to craft beer, which signals that there is a longing for discovery of this kind." beirutbeer.com

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PRODUCT ZONE

CHOCOMANIA

DEW DROP GELATO PIE This delicious gelato pie, created by ice cream master Leonardo di Carlo, requires some practice, but if you get it right, the result is downright amazing

SOFT BISCUIT

ITALIAN MERINGUE Ingredients • 225g water • 338g sugar Preparation Mix together and heat up to 124°C. Leave to cool to 117°C. • 338g fresh egg whites Whisk in.

• 150g dextrose Preparation Mix together and sieve into

previous mixture.

• 113g powdered glucose DE 30 • 336g sugar Preparation Cook to 124°C and progressively mix together with previous mixture in stand mixer at medium speed until the meringue cools down to 25°C. Process immediately.

Ingredients • 450g whole egg(s) • 225g egg yolks • 365g sugar • 150g acacia honey Preparation Mix together.

• 325g 35.2% cream EVEN • 10g finely grated lemon zest Cap’fruit • 3g fine salt • 10g orange zest Cap’fruit

Preparation Mix together into ice cream base and churn with ice cream machine.

WHITE GLAZING

VELVET SEMIFREDDO Ingredients • 525g Italian meringue • 330g Callebaut - Finest Belgian White Chocolate - Velvet POWER GELATO Ingredients • 1800g whole milk • 90g semi-skimmed milk • 105g sugar • 180g invert sugar • 75g powdered glucose DE 30 • 15g neutro 5

• 600g Callebaut - Power Milk Chocolate - Power 41 • 135g water Preparation Mix together into ice cream base and churn with ice cream machine.

EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com

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Ingredients • 46g gelatin leaves • 500g Callebaut - Finest Belgian White Chocolate - Recipe N° W2 • 1bean(s) vanilla Preparation Add together.

Ingredients • 200g water • 475g sugar • 500g glucose syrup DE 60

Preparation Mix into previous mixture.

Ingredients • 425g almond powder • 180g flour • 12g baking powder Preparation Mix by hand into previous mixture and spread out 900 g of mixture on 40 x 60 cm sheet of baking paper. Bake at 200°C for 8-10 minutes.

• 350g condensed milk • 500g glucose syrup DE 60 • 350g condensed milk Preparation Boil together and pour onto previous mixture. Emulsify with hand blender without incorporating air bubbles. Leave to cool in refrigerator in airtight container. Emulsify before applying without incorporating air bubbles.

FINISHING AND PRESENTATION Ingredients • Q.S. Callebaut - Crispearls™ Milk Use a Drop mould to create the dew drop-shaped delicacy: a Velvet semifreddo center enveloped with Crispearls™ Milk Callebaut® CEM-CC-M1CRISP and a layer of Power gelato, placed on a soft biscuit base. Glaze with white glazing and place on a white chocolate Callebaut® W2 disk. Decorate with red-colored and yellow-colored meringue.

WE WERE THERE

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9 May

1 June

RIVIERA HOTEL IFTAR AT AU GROS SEL Riviera Hotel invited media, public figures and celebrities for an iftar at Au Gros Sel, one of the charming restaurants at the Riviera Hotel Manara.

OPENING OF BEIT EL HAMRA & TAWLET EL HAMRA “Together we can do more, and better."

This is what Kamal Mouzawak understood from the first day of Souk el Tayeb 15 years ago. Kamal Mouzawak thanked those who have helped in taking what started as a personal initiative to an institution and social enterprise.

20 June

IHG PROMOTES JORDAN IN THE HEART OF BEIRUT InterContinental Hotels Group (IHG) in Jordan is once again leading the way in pursuing new business opportunities and promoting Jordan as the next ideal destination in collaboration with the Jordan Tourism Board (JTB).

10 May

THM GALA DINNER "THE SECRET GARDEN" University of Balamand School of Tourism and Hotel Management organized its annual gala dinner, prepared and executed by the Special Events Management students as their graduation project. The students chose 'Secret Garden' to be the event’s theme.

25 June

13 June

MARTELL MASTERCLASSES AT STOVE MONOT A 'Be Curious' private dinner revealed the refined selection of Martell Cognac to a pool of privileged guests at Stove, Monot.

ROTANA’S UNIQUE MUSICAL EXPERIENCE Raouche Arjaan by Rotana in collaboration with l’Academie Libanaise des arts et des lettres la demeure des muses invited guests to enjoy the music at Aquarius Pool bar & Terrace in Beirut.

27 May

ROYAL SALUTE MASTERCLASS A celebration of the luxury blended scotch whisky Royal Salute gathered 14 Happy Few at Hotel Albergo, Beirut.

3 July

14 June

O MONOT ROOFTOP OPENING O Monot Rooftop in Beirut welcomed guests for some drinks and bites on the rooftop.

UNIQUE DINING EVENT AS PART OF PHOENICIA CULINARY INSTITUTE The Phoenicia Culinary Institute hosted this month’s Unique Dining event at La Ferme St. Jacques-Batroun, with the aim of discovering the best our country has to offer and supporting Lebanese producers.

30-31 May

LE BRISTOL HOTEL SPONSORS 'VISIT LEBANON FORUM' 2019 Under the patronage of His Excellency The Minister of Tourism of Lebanon, Avedis Guidanian, and in collaboration with the Ministry of Tourism, Le Bristol Hotel sponsored this year’s edition of 'Visit Lebanon Forum', which was held in Lebanon on May 30 and 31. The event is the first international B2B forum organized in Lebanon, with the aim of promoting leisure, tourism and business opportunities in the country.

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9 July 20 June

TERRAZZA APEROL SPRITZ POP-UP EVENT The launch of the first Terrazza Aperol Spritz pop-up event took place at Coop D’Etat, Beirut. The Terrazza Aperol Spritz is not leaving before it fills Lebanon with orange glasses!

CHATEAU RWEISS COCKTAIL RECEPTION Chateau Rweiss in Lebanon celebrated winning the DWP Ace Award for the Best Wedding Property in the Middle East, in addition to honoring his Excellency the Minister of Tourism in Lebanon, Avedis Guidanian.

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