Hospitality News Middle East - October/November 2019 (Issue 126)

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

Personnel feedback provided is indispensable to enhance participants’ skills and serves as an opportunity for them to expand their network

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 Subscription coordinators Houayda Haddad-Roumman Mirna Maroun Circulation coordinator Rita Nohra-Kejijian News Production & printing Arab Printing Press 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 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.

F&B competitions: An added value for the hospitality sector In 1999, when HORECA Lebanon launched The Chef Competition, there were only five participants. Since then, the number of participants has risen to more than 300 in 2018 in Lebanon, and exceeded that number in Jordan, Kuwait and Saudi Arabia In the field of hospitality, Cooking and Beverage competitions are certainly not a waste of time, far from it; in fact, the opposite is true. The hotels, restaurants and hospitality universities registering for and participating in such competitions are wide-ranging. Personnel feedback provided is indispensable to enhance participants’ skills and serves as an opportunity for them to expand their network in their search for fame and glory. These types of events are well established as platforms for networking and forming a deeper experience in providing brand new avenues for selfmarketing and shaping the system of hospitality services. The benefits of the competition are not restricted to one party, rather it presents a wide range of merits to the candidates, as well as to those who participate in general, as it is strongly supported by international and professional judges. It is considered a golden opportunity for employees and hospitality students, in terms of personal development and credibility in the field of hospitality and its industries. Sponsorship gets a sweet deal: access to hospitality professionals is an authentic way of generating meaningful moments in their careers. On top of this, benefits await both sponsors and participants. Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue Oct - Nov 2019


F&B competitions: An added value for the hospitality sector



08 Industry 10 Hotels 18 Food & Beverage 24 Chefs 26 Nightlife 28 Suppliers



New venue and new events at HORECA JORDAN What’s happening at SAUDI HORECA?



Debut of Future Food 2019 Forum




White Beach in Dubai




A vision for the kingdom


Beirut's unmissable food & drink celebrations 40 Gulfood Manufacturing, Host Milano & SIAL Middle East

BUSINESS INTERVIEW 44 A vision for the kingdom: Sultan bin Badr

Al-Otaibi, CEO, Dur Hospitality

46 48


Saudi Arabia: A star in the making Navigating MEA hotel profitability landscape

TOURISM 50 Leisure and recreation: What are your 52

plans for the weekend? Airport hotels: Sleep & fly



Waiting for 2020: Dubai’s wave of F&B projects 56 11 F&B trends in 2020










Diversifying the F&B revenue stream

Smart goals: Out with the old, in with the new!

COFFEE P.62 63 70 72 74

The business of coffee Saluting the caffeine fix What's brewing? Counter intelligence: The latest coffee equipment and products





Special Report: Coffee Cover courtesy: Yasmina Salamé

On the market

EQUIPMENT Disruptive, multi-functional and eco- 78 friendly

FOOD 86 Chocolate: The whole bean CHOCOMANIA Ruby and Gold Christmas yule log 94



Out and about


Heavy equipment: Disruptive, multi-functional and eco-friendly

Coming issue Dec 2019 - Jan 2020

• Special report Hygiene • Hotels Guest profiling • Restaurants Back to basics • Food Festive products • Beverage Whisky, rum & white spirits • Equipment Packaging


Chocolate: The whole bean





HOSPITALITYNEWSMAG.COM Saudi Arabia launches e-visa portal

Avedis Guidanian and Nabil Rizkallah

Avedis Guidanian, Minister of Tourism in Lebanon, held a press conference highlighting the country’s latest facts and figures related to this year’s tourism season, as well as the results of the ‘Visitor Experience’ (VX Kiosk) program introduced in August at Rafic Hariri International Airport. This initiative is courtesy of Nabil Rizkallah, founder and CEO of GWR Consulting The findings, based on data collected between August 1 and September 17, consist of feedback provided by roughly 4,200 visitors. Mapping out the VK Kiosk initiative, Rizkallah said, “In aid of our desire to rectify, advance and grow Brand Lebanon, we designed a real-time data collection project on visitors’ experience(s) enabling policy makers to take better informed decisions based on analytics as opposed to rumors and hearsay. This data would then be used to formulate a relevant and highlyactionable strategy, which can play a fundamental role on so many levels, as well as aid all concerned parties in overcoming the limited resources available to them by optimizing the services they currently offer. In so doing, the various government, public and private institutions would have a much clearer idea what to focus on and possibly even collaborate by pooling the necessary resources to achieve the desired outcomes.” The strategically positioned 15 VX Kiosk machines at the departure area of Beirut-Rafic Hariri International

Airport invite would-be travelers to partake in an anonymous 14-question electronic survey, the results of which afford the Minister remote access to a digital dashboard that is continuously tracking new entries in real-time. The initiative proved so successful that the decision was made to extend the initiative all-year-round. Elaborating on what is to come, Rizkallah explained, “In preparation for phase two, we will employ a more intuitive approach designed to gain more insight while maintaining total engagement. Accordingly, we will, on the one hand increase the depth and on the other reduce the length of the survey. More importantly, this program will afford all parties concerned, especially the syndicates of hotel and restaurant owners, as well as owners of furnished apartments, a window to act with immediacy, which in turn will improve the entire experience. After all, I consider this collaboration a national duty aimed at introducing visitors to the many splendors Lebanon has to offer in an unprecedented fashion.",

SOUND - BITE Arne Sorenson, president and chief executive officer, Marriott International on Alex Kyriakidis stepping down from his role as president and managing director, Middle East & Africa, Marriott International, Inc. “For Alex, success in the region couldn’t solely be defined by hotel growth – it needed also to generate opportunities for people to grow careers in hospitality. Alex leaves us on a strong path for continued growth in the years ahead and with a rich and lasting legacy in this region.”



The Saudi government began issuing tourist visas starting September 27. Valid for a 90-day period, the cost is around USD 117. Qualified applicants eligible to apply will include citizens from 51 countries. Due to internal changes, the ruling family has decreed to open the Kingdom’s borders to guests who wish to visit the country for touristic purposes. In turn, it has been building new hospitality and entertainment facilities, as well as strengthening its existing ones. Given that the country aims to welcome 30 million visitors per year by 2030, the challenges are numerous considering that in 2016 about 18 million individuals entered the country, most of whom were visiting for religious reasons. Construction of Oman’s Mina Al Sultan Qaboos Waterfront to begin in November

DAMAC was chosen by the Government of Oman to develop Mina Al Sultan Qaboos, through a joint venture with OMRAN, the government’s investment, growth and development arm. ‘Mina Al Sultan Qaboos Waterfront’ is being redeveloped into a USD 2 billion integrated tourist port and lifestyle destination that includes hotels and residences, as well as a dining, retail and leisure offering. Agreement between DCT Abu Dhabi and Miral to generate USD 23 million economic impact

The Department of Culture and Tourism - Abu Dhabi (DCT Abu Dhabi) and Miral, announced a partnership to further enrich Yas Island’s events portfolio. The agreement aims at generating AED 86 million (USD 23.4 million) in economic impact over the next two years and attracting 17,000 additional hotel guest night bookings to Abu Dhabi. This partnership is driven by the principles of Abu Dhabi’s Development Accelerator Programme 'Ghadan 21'. The program is injecting AED 50 billion (USD 13.6) into several key sectors of the emirate, to improve the overall quality of life in Abu Dhabi. Significant funds from Ghadan 21 were allocated to the tourism sector, with DCT Abu Dhabi subsequently launching an AED 600 million (USD 163 million) ‘mega events fund’ with the specific aim of developing major entertainment and business activities and festivals in the emirate. Entertainment, leisure, culture and sports parks coming to Saudi Arabia’s Qiddiya

Qiddiya Investment Company (QIC) unveiled the design for Six Flags Qiddiya, one of the key entertainment facilities in a new city that is being built just outside Riyadh. Visitors will enjoy access to a range of diverse activities and services across five cornerstones: Sports & Wellness; Nature & Environment; Parks & Attractions; Motion & Mobility; and Arts & Culture. Qiddiya will also include a variety of real estate options and community services. The project broke ground on April 28, 2018 and phase one is set to open in 2023. A three-phased approach is currently underway for the entire project.

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




Alan Honein


developing an eco-friendly, design-centric and tech-forward hotel focused on the millennial traveler. This allows owners to develop an Earth Hotel in a fraction of the time and cost.

looking at a 60 room ‘chalet’ container development in a ski resort. With regards to our development pipeline, we are currently in multiple talks with developers in Dubai, Ras Al Khaimah, Saudi Arabia and Portugal.

The UAE will soon welcome an entirely new hotel concept, which, according to its CEO, Alan Honein, will constitute a welcome option for travelers who are no longer willing to pay for services they do not require

What drives the success of this concept in a destination like the UAE and what other locations are on your radar for future development?

You won the Arabian Hotel Investment Conference (AHIC) pitch in the new hotel concept category. Can you tell us more about the potential you envision?

I think the fact that the UAE has been one of the fastest-growing economies and has one of the highest occupancy rates in the MENA region have both helped to make the idea possible. Also, being in a country with such diverse guest demographics allows Earth Hotels to succeed in delivering a new and fresh product to the region. We are still exploring the Montenegro opportunity, however given the location, we would be

I believe the abundance of luxury 5-star hotels and resorts made room for something more affordable, yet hip and trendy for the modern-day traveler to experience when visiting the UAE. Earth Hotels is something that will stand out in terms of looks and services, while still meeting consumer demands and being eco-conscious.

What is the concept behind Earth Hotels and what sets it apart from the crowd? The concept behind Earth Hotels is taking repurposed shipping containers and

GIZA’S FIRST AUTHENTIC LIFESTYLE BOUTIQUE HOTEL TO OPEN THIS WINTER Grand Giza Boutique Hotel & Hostel, a restored Italian villa a few steps away from Giza’s pyramids, is getting ready to welcome its first guests this winter. Fusing the past with today’s amenities, the 13 guest rooms of Grand Giza’s villa and manor house will be individually curated with distinctive styling, inspired by today’s travelers. Grand Giza will also be home to a restaurant, Blue Lotus and a rooftop cafe, Bismallah. Driven by the passion of its owners, Walid Elhelw, Wadah Awyan and Kimberly Roberts, and with the artful development of Ehab Adel of Nobleness Design, the owners’ commitment to capture their love for Egyptian culture is reflected in every step of design, renovation and amenities.



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SHANGRI-LA EXPANDING ITS MENA FOOTPRINT WITH AN EYE ON SAUDI It has been 16 years since Asian brand Shangri-La debuted its first property in the MENA in Dubai. Today, the chain has more in its pipeline for this booming region. Against this backdrop, John Northen, executive vice president - Middle East, India and Indian Ocean, Shangri-La Group, revealed the chain’s expansion insights to HN How do you compete in the regional luxury properties’ segment? Due to the growing demand from today’s travelers for more engaging, authentic travel options, we focus our efforts into creating products that are more exploratory, more bespoke and more in harmony with local cultures, to offer experiences that resonate on a deeper emotional level with a big emphasis on service quality. This has always been at the core of our values though; we believe in offering guests a sense of place where they can always feel the fusion of the destination and our Asian heritage in each and every one of our hotels and resorts.

What can you tell us about your upcoming Bahrain property and your market expectations? The 310,000-square-meter ‘Bahrain Marina’ stretching along the coastline is scheduled

to open in 2022. The development will be positioned as the Kingdom’s premier lifestyle and leisure destination. In addition to the hotel, the multi-use complex will feature residences, a yacht club, shopping district, family entertainment center and waterfront dining, retail and recreational spaces. Within the complex, Shangri-La will manage a 250-room luxury hotel, 150 one-to-threebedroom suites, eight beach chalets and 21 waterfront villas. Shangri-La Hotel, Bahrain will offer extensive recreational and meeting facilities, including five restaurants, a rooftop lounge, a private beach, two outdoor pools, health club and spa, Kid’s Club and 1,038-square meter ballroom.

Where will you be developing new properties in the region? We are gearing up for our entry into the Kingdom of Saudi Arabia with our first property in Jeddah. The hotel is planned to open in 2020 and will be housed in a prominent 65-story development located on Jeddah Corniche Road facing the Red Sea, the development is a 236-room hotel and serviced residences project with spectacular sea views. We are also eyeing more opportunities in Saudi Arabia and looking at North and West Africa. While we are committed to our growth and furthering our investment opportunities in the region and beyond, we are mindful of maintaining a strong brand integrity and ensuring our properties all deliver the Shangri-La brand

John Northen

promise. Quality over quantity, we will always be selective in our approach.

Shangri-La’s current MENA properties Oman 180-room Shangri-La Al Husn Resort & Spa 460-room Shangri-La Barr Al Jissah Resort and Spa UAE 213-room Shangri-La Hotel, Qaryat Al Beri Abu Dhabi 301-room Traders Hotel, Qaryat Al Beri, Abu Dhabi 302-room Shangri-La Hotel, Dubai

LOST HOTEL FINDS NEW HOME IN GEMMAYZE Set in the heart of Beirut’s buzzing Gemmayze area, LOST Hotel, which opened mid-2019, is a new 12-room boutique hotel offering an authentic experience of the district Co-owned by Omar Jheir and Michel Abchi, the chairman and CEO of ADMIC SAL, the establishment boasts a unique interior design, in keeping with the traditional style of Lebanese terraces enhanced by chic décor. The rooms are furnished in soft pastels with deep jewel tone drapes. Each individually styled room showcases plush upholstery, golden accents, local artisan mirrors and a selection of local tea house varieties. Other features include a large queen-sized bed, air conditioning and a private bathroom situated elegantly within the space. Each floor of the hotel also has a common area for relaxing or working. LOST restaurant and bar on the ground floor has already become a favorite spot for locals and international guests alike, with a menu conceived by Michelin star



Chef Greg Malouf. On weekends, the venue hosts up and coming DJs and serves unique cocktails. The restaurant offers a diverse range of modern Mediterranean dishes and a continental or hot breakfast. Room rates range between USD 140 and USD 160 per

night, including breakfast. "The entire experience is curated by LOST’s skilled and dedicated team who help to balance the vibrancy of the metropolis with the charm of a hidden, century-old Middle Eastern abode," said Jheir.









THE WORLD’S LARGEST VOCO IHG is continuing to expand its footprint across Saudi Arabia with the signing of voco Makkah. The partnership to develop the project was signed with Maad International. The property will be the largest voco in the world with 4,200 rooms. voco Makkah will occupy a premium location within the greater Maad Hospitality Towers Development. Opening 2020

THREE DESERT RESORTS TO SAUDI’S AL ULA The Royal Commission for Al Ula (RCU) has announced a partnership with renowned hotel and resort brand Aman. Under the agreement, the first three Aman resorts will debut in Saudi Arabia and in the Middle East. The first property will be a spa resort with 30 luxurious tents. The second resort will highlight Al Ula’s nature, while the third will explore the desert ranch. Opening 2023




ADDRESS SKY VIEW HOTEL Featuring a duo of skyscrapers conjoined at the summit by a sky bridge, Address Sky View is a panoramic city viewpoint with 169 rooms and suites, contemporary dining concepts, a spa and event spaces. The property will bring a plethora of dining options and bars, as well as leisure facilities including a spa and a fitness center. Opening Q4 2019



FUJAIRAH BEACH PROJECT IN FINALIZATION STAGE Sixty-five percent of the Fujairah Beach Project has been completed as part of the emirate’s plan to promote tourism. The project, located on a 35,000-square meter area, is expected to be completed in March 2020. The project includes a hotel with 176 rooms as well as 80 residential units. Opening 2020






Kerzner International Holdings, the owner of the Atlantis Resort and Residences' One&Only Resorts brand worldwide and Mazagan Beach & Golf Resort, has announced the promotion of two key executives. Massimiliano (Max) Zanardi has been named general manager, Atlantis, The Palm in Dubai and Sergio Pereira has been named general manager, Mazagan Beach & Golf Resort in Morocco. Max Zanardi will lead the operation of Atlantis, The Palm, the flagship entertainment resort destination in Dubai. Pereira will be responsible for the overall operation and strategic development of the awardwinning destination resort.



TIME Hotels has boosted its executive team with the appointment of Bernard Fantoli as the new general manager of TIME Grand Plaza Hotel in Dubai. He will assume overall responsibility for the day to day management and operation of the 232-room hotel. With more than 20 years of experience, Fantoli has worked on four continents, including numerous F&B posts across Europe, China, the Caribbean and several senior management positions both in the UAE and in his native Belgium for some of the leading global hospitality brands.

Rotana Hotel Management has appointed Hussein Hachem as general manager of its Babylon Hotel in Baghdad. He is an industry veteran with over 40 years of experience and is set to introduce a unique guest experience to the hotel. He has been part of the Rotana team for the past 26 years and will lead all aspects of the hotels’ operations, including the management of guest relations, human resources, communication strategy development/execution, as well as the maximization of sales and profitability.





IN BRIEF Michelin-star restaurant coming to Louvre Abu Dhabi

Fouquet’s, the famed brasseriestyle French restaurant, will debut at the Louvre Abu Dhabi in 2020. The museum has partnered with French hospitality company Barrière Group to bring in the label. Fouquet’s has branches in Paris, Cannes, Toulouse, Marrakech and other international locations. The restaurant’s menu will be created in collaboration with renowned French chef Pierre Gagnaire, head chef and owner of a restaurant under his own name, and will include a number of Fouquet’s signature dishes. Four Seasons announces first floating luxury culinary destination in Egypt

Samer & Mazen Maroun

after entering into negotiations with would-be investors who acquired the rights to the franchise, which they will manage with us as partners.”

Hoda & Nabih Maroun

As Lebanon’s F&B industry expands and contracts under the weight of its own success and fierce competition, concept creators and operators are seeking out prime real-estate space for a chance to unleash their creativity Addressing that issue, HN caught up with one of Lebanon’s F&B veterans, Samer Maroun, son of La Gondole founder Nabih Maroun for a one-on-one interview. Prior to analyzing the current state of affairs, Maroun expressed, with a heavy heart that, “The decision to permanently shut down the last remaining branch of La Gondole was quite difficult given its long-standing history. However, after reviewing many strategies, we decided to take a different direction. Due to La Gondole’s location, we realized that opening a Moulin D’or branch in its place would prove to be a very promising idea since it offers many products suitable for the area’s inhabitants. We arrived at this decision



That, however, was not the only shift in strategy revealed by Maroun who, back in 2005, opened Olio, a pizzeria that proved to be quite popular. Another equally successful concept was Soto, a sushi restaurant conceived by his brother Mazen a year before. More than a decade later and with numerous branches now operating, Samer opened, in 2013, a quaint French bistro called Prune in Mar Mikhael, which was also a hit and is still going strong. Having dabbled extensively in the F&B sector, he came to the realization that sticking to a single branch, as opposed to building on the brand by expanding, was a more suitable business model. In line with that strategy, Maroun revealed, “My brother and I are in agreement on this matter, which is why in July we sold both businesses (Soto and Olio). This afforded us the ability to give our full attention to fewer brands and in turn maintain focus, while preserving the desired quality and service.” Elaborating on that decision, he explained, “The reason for this change in strategy is also due to the fact that most F&B establishments in Lebanon, especially the big ones, face tremendous competition. For that reason, I believe that focusing on smaller concepts offering a more personal touch is the way forward.”

Opposite Four Seasons Hotel Cairo at The First Residence, the First Nile Boat is set to be Cairo’s newest culinary and lifestyle location. The project offers two culinary destinations. Situated on the ground floor, Xodó offers a Brazilian ambience. Led by Chef Guilherme Reis. ‘Xodó’ is the Portuguese word for expressing a a feeling of love. Meanwhile, Nairu provides some of Asia’s most exotic cuisines, courtesy of Chef Mohamed Nazlan. KFC is testing meatless chicken nuggets in the US

Kentucky Fried Chicken has become the first national U.S. QSR (quick service restaurant) to introduce plant-based chicken, in partnership with Beyond Meat. Beyond Fried Chicken debuted on August 27 in a limited test. Beyond Meat began developing its revolutionary plantbased meat in 2009 and since then has introduced several breakthrough products across the brand's beef, pork and poultry platforms. The announcement of plant-based chicken makes the KFC and Beyond Meat partnership a unique one and the first of its kind in the U.S. QSR space. Emaar opens Emaar Café in partnership with Dubai Land Department

Emaar has announced the grand opening of Emaar Café, located in the Fashion Avenue of The Dubai Mall. A pioneering concept, the café offers an ideal environment for visitors to network, socialize and relax in a casual setting.


14 - 16 November | 3 - 10 pm | Seaside Arena Special trade access on 14 November | 12 - 3 pm















Opened October 2019 Owner H.H Princess Sara Al Saud Head chef Abhishek Badoniya Covers 150 Typical dishes Shrimps with Saffron Risotto, Poached Eggs & Avocado, Common Bear Cheese Balls Address The Zone Mall, Riyadh, KSA

Opened August 2019 Owners Dany Boutros & Ralf Chahine Executive chef Ralf Chahine Covers 80 - 90 Average price/person USD 25 Typical dishes Beef and Guinness Stew, Jagermeister Burger Address Mar Mikhael, Ibn Al Rabih Street

Opened September 2019 Owner Kempinski Summerland Hotel & Resort Executive chef Georges Mansour Covers 62 Average price/person USD 55 Typical dishes Freshly Sliced Tuna and Salmon, Octopus Carpaccio, Dry Aged Meat Address Al Akhtal Al Saghir, Jnah




Opened July 9, 2019 Owner Mindset Group Chef consultant Joe Barza Covers 110 Average price/person USD 30 Typical dishes Sugarfish Ceviche, Poulet Frites Address Uruguay Street, Downtown Beirut

Opened June 2019 Owner Albert A. Abela for Catering Executive chef Erich von Gehren Covers 80 Average price/person USD 35 Typical dish Grilled Branzino Address Sursock St., Beirut

Opened August 2019 Owner(s) Sami Chenaihi & Paul Choueiry Covers 45 outdoors, 15 indoors Average price/person USD 30 Typical dish Truffle roast beef Signature drink Housemade New England IPA Address Military Hospital Street, Badaro






Opened June 19, 2019 Owner Urban Eat sal Head chef Mohamad Sarrad Covers 40 Average price/person USD 40 Typical dishes Pad Thai Noodles, Yoko Makanek. Mongolian Beef, Anise Rice Address Minet el Hosn, M1 Building, Beirut

Opened March 2019 Owner Hesham Khalfan Alghaith Head chef Dorukhan Bomin Covers 70 Average price/person 70 Typical dish Traditional Turkish Flat Bread Address Number One Tower Suites, Dubai facebook/

Opened July 13, 2019 Owner Jannah Hotels & Resorts Executive chef Ehab Alalem Covers 65 Average price/person USD 30 – 60 Typical dishes Mediterranean Cuisine Address Jannah Marina Bay Suites, Dubai











Opened October 2019 Head chef Dede Kuswara Covers 35 Average price/person 100 Typical dishes Gluten free dishes like pasta burgers and desserts, Signature Kobe Beef Address Wasl Vital Mall, Dubai

Opened August 2019 Owner Hana Al Mulla Head chef Andrew Matthews Covers 50 Average price/person 50 Typical dishes Ice Cream for kids, Hot Cakes for adults Address Villa 2, Al Athar Street, Dubai

Opened October 2019 Owner Signature 1 Hotels Chef Rani Moussa Covers 190 Average price/person USD 40 - 50 Typical dishes Lamb Shank Ouzi, Arabia Smoothie Bowl, Baked Moussaka Wrapped Address Signature 1 Hotel, Barsha Heights, Al Thanayah Fourth - 1 2 A St – 1, Dubai







Phoenicia Hotel Beirut hosted Michelin-star Chef Fernando Canales for a three-day SpanishLebanese culinary event, highlighting Basque cuisine. In an exclusive interview, HN discovers more about his career path and affection for Lebanon Chef Canales was born in Bilbao, Spain and studied hospitality before moving to France to study under Francis Ducasse, the first teacher of Alain Ducasse. In 1998, he opened the restaurant Etxanobe and a Michelin star followed. Twenty years later, he opened two other restaurants and had carved a niche as a visiting chef in Japan, South/North America, Germany, Turkey, Russia, France, China and Lebanon. He is also a jury member in cooking competitions and teaches courses across Spain.

This visit marks your second time cooking at Eau De Vie. What is it you particularly like about this part of your work? The Phoenicia is a committed and active cultural hub for this city and is very keen on organizing cultural events to promote not only the Lebanese culture but also other cultures from across the world. I am very happy to be taking part in such initiatives and presenting the Basque cuisine to Beirut. When you get to know other cultures, you open your mind to other possibilities, and in terms of the culinary scene you then enhance the possibilities of your own cuisine, leading to more versatility and variety. Today, I will be able to share my knowledge in the kitchen with my team and the team at Phoenicia, as well as learning exciting facts about Lebanese cuisine from the Chefs. Lebanon holds great diversity and a true gastronomic richness that I am very excited to explore.



In the four years since your first visit you have been awarded a second Michelin star. What other career highlights can you tell us about? A lot has happened in the last four years, but I must say the most significant highlight would be the opening of the biggest restaurant in the heart of my city, Bilbao. In fact, I have opened two current concepts; a small but personal restaurant with technological elements and another based on produce excellence, which within the Basque country is akin to a cult. This double project has been my prime focus and achievement in the last four years.

What attracts you to Lebanon and its cuisine? I believe that Basque and Lebanese cuisines are quite similar. In both cuisines, there is the search for excellence and harmony in every dish. With every creation, the ingredients and spices need to be delicately chosen to create a sense of harmony and pleasure when tasting them. On my first visit to Lebanon, the country touched my heart and the feeling has remained. What I care most about is the people, the relationships I come to build and the chefs I will be working alongside. It’s a great pleasure to be returning to experience this wonderful country once again and have the chefs show me Lebanon’s beauty.

What are some of the novel dishes we can expect to see at this year’s event? The truffle ajoblanco is a Mediterranean dish that resembles Lebanese hummus, but is made using other products and with almonds as a base. The dish of lamb and eggplant is very Mediterranean and will pleasantly surprise guests. Another dish tuna with sumac - is where I feel the two cultures come together beautifully.


Pierre Hermé started out in the trade by working with Gaston Lenôtre before imposing his unique vision and its creations, including subtle associations such as raspberry, rose and litchi that he uses for his Ispahan dessert. It is both for his genius pastry talent and international standing that Pierre Hermé has been chosen to officiate as President of the Coupe du Monde de la Pâtisserie. This competition has revealed, over the past 30 years, some of the best young talents, such as Christophe Michalak, Angelo Musa, Quentin Bailly and more recently Etienne Leroy, Pierre Marcolini, all winners of the World Cup. Hermé's commitment to the pastry trade will help to unearth the talents of tomorrow.


Putting in an appearance at this year’s HORECA Lebanon trade exhibition was honorary guest Chef Christophe Bacquié who was recently made Chevalier dans l’Ordre de La Légion d’Honneur by decree of the President of the French Republic. The triple Michelin star holder and winner of the title of Best Craftsman of France in 2004 has been overseeing the restoration of the 5-star Hotel & Spa du Castellet and the kitchens of the gourmet restaurant since late 2009.


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Tony Habre

WHITE BEACH TO OPEN IN DUBAI Atlantis, The Palm and leading nightlife and entertainment powerhouse Addmind have joined forces to launch the hottest beach destination in the city with WHITE Beach. Located on the shores of the iconic entertainment resort, this new hotspot will launch in November 2019 WHITE Beach will encompass multiple beach areas, a live event space, a restaurant with an open-air terrace as well as a shore-side infinity pool. The beach venue will offer a day to night experience, creating an escape from the traditional and expected. Be it the location for a chilled gathering with friends or an evening of high-energy hedonism, WHITE Beach will offer laidback lounging set

to an eclectic soulful soundtrack, setting a new standard of service and entertainment within Dubai and beyond. By day, WHITE Beach will be a dreamy, luxe slice of paradise with an in-tune-with-nature ambience. Exuding rustic simplicity and luxury, guests can take in the Mediterranean design mixed with rustic charm as they relax on day beds by the pool or underneath a beach-side pergola. A stylish Mediterranean restaurant will overlook the beach via an open-air terrace, thoughtfully furnished with large, communal tables, offering a simple yet refined menu. By night, WHITE Beach will host a collective of international and local artists at weekly events and sunset sessions. A resident DJ will also soundtrack the sunset every day with relaxed and vibrant sounds. Tony Habre, Founder and CEO of Addmind Hospitality commented, “We are delighted by the local and international recognition that WHITE has

acquired in the past decade. To see this brand now join forces with one of the world’s most important business and leisure destinations, is nothing short of promising for the strategic development of WHITE into a global lifestyle brand." Timothy Kelly, executive vice president and managing director, Atlantis Resorts and Residences added, “We are proud to add yet another unique and special venue to our ever-evolving resort. We are excited about our partnership with Addmind and leveraging their success as the leading nightlife operator in the region. This adds another dimension to our expanding entertainment experiences at our resort with Wavehouse, Aquaventure and celebrity chef restaurants. Our objective is to continue to break boundaries in the culinary and entertainment realm globally, as we progress with the launch of The Royal Atlantis Resort & Residences in Q3, 2020”.

GROTESQUELY-INVITING Emile Razzouk is a concept creator, business developer and now, founder and managing partner of Grotesque, a new gastro-bar to join Beirut's hip F&B scene

Emile Razzouk



Explaining the reasoning and idea behind the restaurant, Razzouk said, “It is important to know that throughout history, out of the box thinking is almost always perceived as grotesque at first, and genius later. Grotesque is neither a bar nor a restaurant. It is the best of both worlds. It is a place where one can enjoy very good food while having a drink in a more upbeat atmosphere. Grotesque means order hungry, eat tipsy. The food menu was carefully designed with the concept in mind and brought to life by gastronomy Chef George Dakkak. It mixes flavors from around the world, featuring exclusive creations inspired by

Italian, Indian, French and Asian cuisine. Most dishes are meant to be shared. The rich bar menu also includes a selection of 12 signature cocktails prepared by award-winning bartender, Jad Ballout. The interior space was purposelydesigned to be minimal so as not to distract guests from what truly matters: the culinary experience.”




CHATEAU HERITAGE AMONGST WORLD’S BEST 50 VINEYARDS Located in the small town of Kab Elias in the Bekaa Valley, Chateau Heritage was voted one of ‘The World’s Best 50 Vineyards’, during an event organized by the William Reed Business Media devoted to shedding light on the best wine drinking experiences throughout the planet. The Lebanese brand won the ‘The Best Vineyard in Asia’ award, clinching 49th slot in the ranking. Chateau Heritage is owned and operated by the three sons of Elias Tanios Touma. As a fourthgeneration wine and alcohol producer, the three brothers Dargham, Wissam and Houssam are proud to keep the long history of the family traditions alive and to preserve their family’s wine-making heritage. The winery was established in an abandoned school built in 1927 and has been designed to preserve the school’s distinct structure. The three brothers oversee every aspect of the

business, thereby ensuring an artisanal style of wine production that gives Chateau Heritage its unique identity. The brand, which launched its first


Bidfood KSA and Georges Monin France have announced that the coveted Monin Cup 2019 will be held for the very first time in Saudi Arabia. Mixologist and beverage specialists from across the Kingdom are invited to register online and give themselves the chance of becoming the Monin Champion in Saudi Arabia and winning up to USD 2,000. The theme of the competition will be ‘Mix your Origins’. Candidates will be able to seek inspiration from the best of local and natural ingredients or from Saudi culture and cuisine. Applicants must be aged 35 or under and should have at least two years of professional work experience as a beverage mixologist, bartender, barista or a student at a



culinary center. They must also submit two recipes for non-alcoholic beverages (one cold and one hot) using Monin products. Organized by Monin, the award is a national and international competition for professional beverage specialists, challenging competitors to demonstrate their creative skills whilst using Monin products to craft signature cocktails. The Saudi edition will take place over a two-month period, with all submissions evaluated and eventually narrowed down to a top 10 of semifinalists for each geographic region: Riyadh, Jeddah and Al Khobar. The 10 selected semi-finalists will compete in local semi-finals held in Bidfood culinary studios in each region. Focusing on creativity, presentation and charisma, the three regional champions will then compete for the Monin Cup finals, which will be held on December 5 in Riyadh. Hamza El Shaer, marketing manager, Bidfood KSA, commented, “The Saudi Monin Cup will provide an opportunity for beverage specialists to live out the passion they have for their profession, push their creative boundaries and demonstrate their competencies and skills in KSA’s fastgrowing F&B industry. The competition also aims to encourage and promote high standards, professionalism and expertise in the industry.”

vintage onto the market in 1997, works exclusively with non-irrigated vines from the Bekaa Valley.

IN BRIEF Costa Coffee and Alghanim Industries to expand in Saudi, Qatar and Oman

Costa Coffee, the UK-based coffee shop company, and Alghanim Industries, have announced the expansion of their partnership. Costa Coffee’s network spans nearly 4,000 locations in more than 32 global markets. Alghanim Industries is one of the largest privately owned companies in the Gulf region. Moving forward, Alghanim Industries will have development rights to Costa Coffee in not only Kuwait, but also Saudi Arabia, Oman and Qatar. This will make Alghanim the largest franchisee by territory. A new range for hotels around the world by Groupe GM

Groupe GM, an international player in the hotel amenity industry, launched a high-quality, fresh and fragranced amenity line in collaboration with La Compagnie de Provence. This line is the third to come out of Groupe GM's partnership with the renowned French cosmetics brand. The amenities will be available in minimum 3-star hotels in France and 4-star hotels worldwide.



NEW VENUE AND NEW EVENTS AT HORECA JORDAN The sixth edition of HORECA JORDAN is set to gather more than 10,000 trade professionals from around the region from October 13-15. We explore some of the many highlights

MEET THE SALON CULINAIRE JUDGES Charles Azar President of the delegation L’Académie Nationale de Cuisine Lebanon and Middle East Lebanon

Alexis Couquelet Corporate Chef & CoFounder of Couqley, Delegate of The Master Chefs of France (MEA, Africa, Indian Ocean) France

Thomas A. Gugler President of World Association of Chefs' Societies KSA

Samaan Hilal Head of the Hospitality Salon Culinaire Kuwait Kuwait

Supported by the Ministry of Tourism and Antiquities, Jordan Tourism Board, Jordanian Chefs Association, Jordan Hotel Association and Jordan Restaurant Association, HORECA JORDAN will celebrate its biggest show to date as it moves to Amman International Fairground for the first time. The new 7,000-square-meter venue will welcome over 100 of the top hospitality and foodservice companies, providing an exciting platform to showcase the latest products and technologies. Besides the new venue, there will be a number of firsts on the program of events. The Jordanian Heritage Cooking Competition will highlight the skills of members of the Jordanian Ladies Kitchen Club. A total of 16 all-female teams will be participating in the contest. In addition, the Hamada Jordanian Breakfast Competition aims to honor Jordanian food heritage by challenging participants in the art of creating well-known breakfast dishes like

foul, humus, falafel, etc. Furthermore, the event will host the first-ever World Pastry Cup Jordan National Selection, where a handful of pastry chefs will be chosen to represent Jordan in the World Pastry Cup Middle East Selection (Lebanon) in 2020. Visitors will be able to mingle with a number of renowned international chefs at the Hospitality Salon Culinaire. As every year, there will also be a 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’s going to be one of the most exciting editions for us as we move to Amman International Fairground and introduce new events to the program. We are once again looking forward to showing how dynamic our hospitality and foodservice industries are.”

Tarek Ibrahim Corporate Certified Master Chef Meat & Livestock Australia

Miltiadis Karoumpas President of Greek Chefs Federation Greece

Tony Kitous Founder of Comptoir Libanais Group UK

Nasserdine Mendi Founder and president of La Coupe Du Monde De La Pâtisserie France

Uwe Micheel President – Emirates Culinary Guild Asst. Vice President – WORLDCHEFS UAE

Jean-Marc Mompach President of L’Académie Nationale de Cuisine France

Sudqi Naddaf



Executive Chef Kempinski Hotel Mall of the Emirates UAE



WHAT’S HAPPENING AT SAUDI HORECA? Saudi HORECA, the country’s largest hospitality and foodservice event, is gearing up for its ninth edition. Taking place at Riyadh International Convention and Exhibition Center from November 26–28, we take a look at the highlights Saudi HORECA continues to act as a key meeting place for the hospitality and foodservice industries as well as a gateway for investors seeking new business opportunities in the region. The three-day exhibition is spread over 15,000 square meters, where almost 300 companies will be showcasing their products and services to an audience of 35,000 trade visitors. “Our target is to always increase the total space, number of exhibitors, pavilions and visitors,” says Jad Taktak, general manager of Semark, the organizer of the show. According to Taktak, Saudi HORECA is the most prestigious exhibition in Saudi Arabia as B2B exhibitions rarely target F&B and hospitality in the Kingdom. “We mean business, and that can be seen when it comes to the profile of our visitors,” he adds. Indeed, the trade show attracts professionals from far and wide, including Europeans. “We have many Italians attending HORECA, many of whom work in the coffee industry,” says Taktak. Besides being a strategic meeting place, the event never fails to highlight the skills of rising talents. More than 250 participants will compete in the renowned Hospitality Salon Culinaire in a bid to impress a panel of international judges, while the Barista Competition returns for the second consecutive year. Furthermore, the first-ever World Pastry Cup KSA National Selection will take place at the show, where the best pastry chefs will be chosen to represent Saudi Arabia in the World Pastry Cup Middle East Selection (Lebanon) in 2020.





DEBUT OF FUTURE FOOD 2019 FORUM The inaugural edition of Future Food Conference was held from September 25-26, 2019 at the Address Hotel Dubai. The conference’s main theme was centered on 'Transforming Our World of Food and Beverage Manufacturing' The conference kicked off on Wednesday morning with H.E Mariam Bint Al Mheiri, UAE Minister for Food Security, chairing an Elite CEO round table. Leading F&B brands and manufacturing CEOs shared their success, views, challenges and requests to H.E relating to the importance of a national food security strategy whilst H.E Mariam Bint Al Mheiri expounded the importance of food security which she said is ensuring accessibility of safe, nutritious and sufficient food for everyone at all times. H.E also introduced the FOODTECH Global Challenge that comes with a USD 1 million prize, thereby inviting innovative ideas across the food supply chain on technologies and methods used to solve food system problems in the UAE. “The Future Food Forum 2019 lived up to its expectation with engaging panel discussions



and presentations addressing new trends and opportunities that are emerging within the market, thereby providing clarity on market gaps, challenges and opportunities and establishing a platform for constructive dialogue and global cooperation on food security matters,” said H.E. Majid Saif Al Ghurair, Chairman of Dubai Chamber of Commerce and Industry. More broadly, the forum spelt out measures required to sustain strong growth and innovation in the

food and beverage manufacturing industry. Among the hot topics discussed at the forum were: The role of the Food Industry in securing a robust National Food Security Strategy; Merits and pitfalls of promotionfocused Food Retailing; eCommerce trends that are redefining traditional food business – how the industry should re-position; and understanding the possible emerging best practices and adapting to challenges within.




Mark your calendar for these exciting shows organized by Hospitality Services

WHISKY LIVE BEIRUT 10-12 OCTOBER SEASIDE PAVILION Beirut is getting ready to welcome the fourth edition of Whisky Live, the worldrenowned event for whisky connoisseurs and enthusiasts. Held at Seaside Pavilion from October 10-12, Whisky Live Beirut brings more than 60 specialist producers, distributors and suppliers to the capital, offering over 3,000 visitors a rare opportunity to sample some of the finest whiskies around, including premium single malts, bourbons, Scotch, Irish and Japanese whiskies. “This year, Beirut is going to be amazing,” says Rob Allanson, global ambassador of the Whisky Live network. “It’s all about discovering whiskies that you haven’t tried before and experiencing new flavors.” Allanson joins a number of other international experts and brand ambassadors who’ll be hosting masterclasses at the show and sharing know-how with visitors. Indeed, more than 20 small-group masterclasses will be taking place during the three-day event for visitors to learn about and taste limited-edition whiskies. In addition, there will be: three bars —a



Star Bar, VIP Bar and Discovery Bar — highlighting rare whiskies, new releases and cocktails; a Coffee in Good Spirits Competition showcasing alcohol-based coffee beverages; and a whisky boutique, where guests can benefit from discounts on their purchases.

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BEIRUT COOKING FESTIVAL 14-16 NOVEMBER SEASIDE ARENA Beirut Cooking Festival returns to the capital for its ninth edition from November 14 to 16. The popular event welcomes 15,000 visitors to Seaside Arena to explore more than 100 stands showcasing the latest food and beverage products as well as kitchenware and cooking equipment. During the three-day festival, more than 30 celebrity chefs and experts will be present at the Chefs’ Theater to show visitors how to create succulent dishes. Masterclasses with chefs, influencers, dietitians and mixologists will also form part of the program. Elsewhere, the Librairie Gourmande invites visitors to browse a vast selection of cookbooks and attend book signings, while a special festive table display area — created by talented designers — will provide guests with inspiration for the holiday season. In addition, the Organic Pavilion highlights organic local producers, and the Wine Boutique will shine a bright light on Lebanon’s small organic wineries.

SALON DU CHOCOLAT BEIRUT 14-16 NOVEMBER SEASIDE ARENA Held concurrently with Beirut Cooking Festival, Salon du Chocolat Beirut will be taking place at Seaside Arena from November 14 to 16. The sixth edition of the show will once again highlight the latest in chocolate, pastry and confectionery, showcasing the products of hundreds of brands at over 60 stands. At the chocolate Fashion Show, Lebanese designers and renowned pastry chefs will work together to create a dozen fabulous nature-inspired chocolate dresses. This year’s guest of honor is Lebanese designer and Project Runway Middle East contestant Mikhail Chamoun, who’ll collaborate with renowned pastry chef Charles Azar. Other events include: the Choco Demo, where 20 of the country’s top pastry chefs will host a series of demonstrations; Salon du Chocolat Junior, offering hands-on baking activities for children; the Chocolate Sculpture Competition, a contest to sculpt the most impressive nature-themed work of art from a single block of chocolate; the Cake Design Competition, challenging the creative skills of amateur chefs; and the Chocolate Dessert Competition, inviting pastry enthusiasts to create a chocolate tart.



"Food culture is intrinsic to the Lebanese way of life; these festivals always highlight the best local and international flavors" Joumana Dammous-Salame, Managing Director of Hospitality Services




CALENDAR OCTOBER 9 - 11 Oct. ITALY SIA GUEST Quartiere Fieristico di Rimini Rimini Fiera S.p.A. 10 - 12 Oct. LEBANON WHISKY LIVE BEIRUT Seaside Pavilion Hospitality Services s.a.r.l.

Gulfood Manufacturing, the largest food and beverage processing and packaging show in the Middle East, Asia and Africa, will lift the lid on the reinvention of food production when it returns for its sixth edition from 29-31 October at Dubai World Trade Centre, as manufacturers race to improve efficiency and pricing while complying with increasing regulation. Growing food safety, waste concerns and a desire to get produce to market faster and more affordable are now driving innovation, as well as impacting the equipment producers choose in a fiercely competitive F&B market. Gulfood Manufacturing 2019 will address these

and other industry issues with the latest in processing technology on show across 81,000 square meters of exhibition space. Highlights include the Gulfood Manufacturing FoodTech Summit, a Big Buyers Program, which hosts up to 2,000 pre-selected buyers; Innovation Tours, which provide deep insights into artificial intelligence, machine learning, blockchain and robotics; Gulfood Manufacturing Industry Excellence Awards, designed to inspire, and a probing business talk conference will put the show at the forefront of F&B transformation.

COFFEE MAKES ITS MARK AT HOST MILANO 2019 OCTOBER 18-22 FIERAMILANO Host Milano and Poli.Design have awarded 56 companies under three categories with the 2019 Smart Label 2019. Smart Label recognizes innovative content, products that change the directions of conventional trends, and those which stand out for their eco-sustainability. ATA companies, Euroengel, CastelMAC, Ifi, NSF International, and StableTable Scandinavia received the Innovation Smart Label for products dedicated to a high content of innovation. Three awards have been given

under the Green Smart Label to de Jong Duke, Ecodyger Societa Benefit and LSA International. Finally, 47 products won the Smart Label award thanks to the creation of products capable of determining significant evolutions in the reference sectors of their company. The products that have received the awards will be included in the Smart Label Index catalog and exhibit at Host Milano 2019, where a dedicated exhibition will give further visibility to the awarded solutions.

SIAL MIDDLE EAST 2019 DECEMBER 9-11 ADNEC ABU DHABI Now in its 10th year, SIAL Middle East 2019 aims to further strengthen its positioning as a platform to meet quality buyers in a trade business-friendly environment. The event will continue to build on the exceptional success of the last edition. With yet another successful event in 2018, attracting 1089 exhibitors, 30+ national pavilions and 28,324 trade attendees*, SIAL Middle East continues to be the platform for food,



beverage and hospitality companies to make their mark in this region. Part of the SIAL Network, SIAL Middle East is backed by 50+ years of experience, industry knowhow and a broad international network of eight leading b2b events. SIAL Middle East is jointly organized by Abu Dhabi National Exhibitions Company (ADNEC) and Comexposium.

13 - 15 Oct. JORDAN HORECA JORDAN Zara Expo Center, Grand Hyatt Hotel Lawrence & Husseini Consult & Expo Jordan 14 - 16 Oct. OMAN FOOD AND HOSPITALITY OMAN Oman Convention & Exhibition Centre Omanexpo LLC 15 Oct. DUBAI GRIF SOCIETY BRIEFING The Emirates Academy of Hospitality Management Bench 18 - 22 Oct. ITALY HOST MILANO S.S. DEL SEMPIONE 28, RHO MILANO Fiera Milano 29 - 31 Oct. DUBAI GULFOOD MANUFACTURING DWTC - Dubai World Trade Centre Dubai Word Trade Centre LLC

NOVEMBER 14 - 16 Nov. LEBANON 9th BEIRUT COOKING FESTIVAL 6th SALON DU CHOCOLAT BEIRUT Seaside Arena salonduchocolatbeirut.con 26 - 28 Nov. KSA SAUDI HORECA Riyadh International Convention & Exhibition Center Semark 3 - 6 Nov. SINGAPORE GLOBAL RESTAURANT LEADERSHIP CONFERENCE Marina Bay Sands Winsight



In Europe, and particularly in France, butter is inseparable from gastronomy. It clearly represents a certain way of life, and despite the evolution of eating habits, it remains essential for cooks and chefs.

Enriched with finely chopped parsley, it was a perfect accompaniment to rib steak. For snails, it was decorated with garlic and parsley. A must-eat among many others that tourists come to taste in bistros during their stay in France.

Enter a kitchen, and look for butter... it is never far away. Trends change, culinary techniques evolve, but it remains the favourite ingredient of chefs. Used for roasting, browning meat or fish, glazing vegetables, ‘putting together’ a sauce, and even as the predominant ingredient when it comes to white sauce or hollandaise, butter has a thousand virtues. Adorned in a golden colour and blessed with a delicate scent, a knob of butter simply slips into a pancake batter or purée. Clarified–in other words, free of whey–it means a fish, such as salmon or St. Pierre, can be slowly cooked, respecting the delicate flesh.

However, butter is far from being limited to French flavors ... Flavoring a butter is extremely simple and can be tailormade in endless ways. Simply add to a butter ointment the ingredient

Need I remind you that butter is a remarkable flavour enhancer, able like no other of transporting flavours, capturing them, sublimating them. A star of French brasseries in the 1970s and 1980s, “maître d’hôtel” butter was then an icon.

you want to make it taste good: lemon, orange, yuzu zest, fresh herbs, fruit, almost anything can be used to flavour it. In just a few minutes, the butter is reinvented, full of originality. A few pieces of dates, a hint of spice, a few crushed raspberries, and it is transformed. Once flavoured, it can be spread but is also used to cook and flavour fish, white meat or vegetables.


The Protected Designation of Origin (PDO) is an official European sign of quality and origin. It represents a direct link between a product and its terroir. It guarantees its typicality, and a recognised traditional manufacturing method. In Europe, only five butters have a Protected Designation of Origin. Both Belgian Ardennes butter and Isigny butter were recognised in the same year, in 1996. The very delicate Beurre rose du Luxembourg has had a PDO since 2000, and the last one, is Bresse Butter, which was awarded the designation in 2014. The very first to stand out from the rest was Charentes-Poitou butter, which includes Échiré butter as produced by the Sèvre&Belle dairy since 1894.


CHEF DIMA HAMATI Dima was born in England to Lebanese parents and was raised between the UK, Singapore, and Dubai. Dima’s culture taught her that moments shared around a table are the most precious, and her artist mother sparked her creativity. After earning a degree in visual communications, Dima decided to follow her passion and love for food and joined the French Culinary Institute in New York. Since then, she has worked in restaurant kitchens in New York, Belgium, and Dubai. She was Sous Chef at Inked in Dubai for the past 3 years and now works as a consulting chef.



250 g butter - 5 g chili powder - 10 g sumac

250 g butter - 10 grains of cardamom - 5 g ground coffee

5 g smoked paprika - 5 g cumin in granules

15 g cardamom powder - 10 cloves

5 g salt - The zest of a lemon

2 small cinnamon sticks - 30 g of date molasses 20 g brown sugar - 3 g salt Sous-vide the ingredients and cook them at 90°C for 1 hour. Pass the whole bag through a coffee filter and collect the flavoured butter. There should be 160 grams left. Let the butter harden at room temperature. Whisk together the date molasses, brown sugar and salt to make them homogeneous. Add this mixture to the flavoured butter you previously cooked. Shape and set aside in a cool place.


Mix the softened butter and all the ingredients, then shape, cling film, and leave to harden in the refrigerator.

HONEY BUTTER AND ZAATAR 250 g butter - 30 g zaatar - 90 g honey - 2 g salt Mix the softened butter and all the ingredients, form them into the desired shape, film and store in the refrigerator.

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.





As the new CEO of Saudi-based Dur Hospitality, Sultan bin Badr Al-Otaibi has been quietly positioning the company to leverage the performance of a homegrown powerhouse. While major economic, cultural and social changes are sweeping through the Kingdom, Al-Otaibi is spearheading the hospitality sector toward expansion and development to meet the ambitious objectives laid out in Saudi Vision 2030 44


Can you tell us a little bit about your background in hospitality? What skills, qualifications and experience are you bringing to the role? Dur Hospitality and I have a long history together, spanning two decades. Throughout this time, I served in various roles from accountant to vice president and many other roles in between. As former vice president of Property & Asset, I was tasked with leading and maximizing the returns of the real estate assets portfolio for the company, negotiating management contracts for all the company’s properties and examining proposed budgets, marketing plans and operating plans to ensure they comply with the company’s expectations and strategy. Throughout my previous role as the general manager of Makarem Hospitality Group, I was responsible for directing the overall management and supervision of the Group properties and led a team of the Group’s regional managers. At some point I also served as Dur’s internal auditor. Besides my educational qualifications as an MBA holder in International Hospitality Management and in addition to having completed several courses at New York’s Cornell University, I consider the experience I have accumulated working with Dur as my main asset. I’m glad I will be giving back this expertise to the company in a new form through my new position. Being a member of the Tourism Committee at the Riyadh Chamber of Commerce is an additional advantage to my new position at the company.

What advice did Dr. Al Badr offer during the transition? For many years, Dr. Al Badr steered Dur Hospitality toward exceptional feats through his reliance on a strategy that met the current market needs and anticipated future ones. He would always repeat “We cannot succeed without making a difference.” I plan to build on the accomplishments Dur saw during Dr. Badr’s term to continue to direct the company toward further success.

In which direction will you be taking Dur Hospitality? What is your vision for the group? Dur Hospitality’s business development plan today is focused on strengthening its presence in the luxury residential market, and servicing the pilgrims visiting Makkah through its award-winning brand Makarem Hotels. In the luxury residential sector, Dur is developing the

DARRAQ brand in Riyadh’s Diplomatic Quarter through the addition of 55 luxurious residential units. Other projects include the development of the Twaiq Residential Compound, hotel apartments in Holiday Inn Tabuk, Dur Al Wadi Compound and Holiday Inn Jubail Hotel and Suites. Meanwhile, Makarem Hotel’s growth strategy is ongoing, with the latest milestone being the signing of the 4-star Makarem Sagryah Tower hotel in Makkah. Another agreement was signed earlier in 2019 to operate the 5-star ‘Makarem Jabal Al Kaabah Makkah’. Our growth plan for Makarem seeks to expand the brand’s portfolio to 10,000 rooms by 2028. At the same time, we will continue to forge partnerships with worldrenowned hospitality names, such as our partners Marriott International and Intercontinental Hospitality Group (IHG), to provide diversity that meets our clients’ needs. Additionally, Dur recently entered the serviced apartment sector through a landmark acquisition deal with SHADA Homes, so this is a new area we are working to develop. Furthermore, we will continue to grow our diversified portfolio, which currently includes more than 22 properties in addition to several new projects underway. Dur currently operates 4,288 rooms; we seek to almost double this number within the next four years.

What changes will be implemented under your leadership? Innovation is key to the sustainability and progress of any business. At Dur we always seek to devise new solutions throughout our wide range of business activities. This is reflected in the company’s continuous development and portfolio diversification. In this sense, my plans to grow Dur’s portfolio will build on the current strategy and promote it in line with the national transformation plan to fulfill the market’s growing needs. In this context, a number of new projects are in the pipeline and new partnerships are on the horizon. So, I would not call it change, but rather innovation.

As a member of the Joint Committee on Housing in the Saudi Commission for Tourism & National Heritage, are there any regulatory changes required that will be implemented in the near future? As the first ever official agency responsible

for the tourism and heritage sector in KSA, the Saudi Commission for Tourism and National Heritage (SCTH), seeks to organize, promote and develop tourism to present it as a key productive sector by drawing in more tourists, while also attracting Saudi citizens toward domestic tourism. Throughout this context, SCTH seeks to create investment opportunities, develop a national human capital, and create new jobs for Saudi youth. One of the main reasons that led to the creation of this independent organization is to regulate different sectors of tourism activities. Thus, SCTH seeks to restructure the regulatory framework to create a competitive and attractive business environment that will encourage private investors to tap the tourism industry by initiating new tourist facilities and projects.

What role will DUR hospitality play in the Saudi Arabia of 2030? Saudi Vision 2030 has established the tourism and hospitality sector as a key driver of KSA’s restructured economy prompting an overhaul in these sectors. Dur has always been a pioneer in the hotel industry and today is no exception. Our expansion strategy is aligned with the progressive national plan which has set a target to more than double the number of hotel rooms by 2030. It aims to serve the anticipated growth in the numbers of pilgrims - with a national target to receive 30 million pilgrims by 2030 - we will continue to expand in Makarem Hotels, which caters to the visitors of the Two Holy Mosques, with a target to increase the number of rooms it operates to 5,000 by 2023. Moreover, we seek to contribute toward accommodating the expected rise in the number of tourists, set to hit 1.5 million by 2020, through tapping the serviced apartment market. On another level, Dur will continue its strategy in line with Saudi Vision 2030’s nationalization goal. Dur already places emphasis on Saudization through employment and development of local staff. For instance, three Saudi nationals have been appointed as general managers in Makarem group hotels. In other words, we can say Dur is spearheading the hospitality sector toward expansion and development to meet the ambitious objectives of Saudi Vision 2030. I believe in Dur Hospitality as an ambitious hospitality player that has unlimited growth prospects and I believe in its capacity to lead growth in the Saudi hospitality sector.




MARKET UPDATE Riyadh and Jeddah continue to rank highly in the Middle East’s top 10 most active cities for hospitality development

SAUDI ARABIA A STAR IN THE MAKING Huge hospitality potential

‘A Vibrant Society’, ‘An Ambitious Nation’, ‘A Thriving Economy’, these are the game-changing, transformative and innovative goals mapped out in the Saudi Vision 2030 plan. A Kingdom that was previously known for being an enclosed nation is today going big. Once the Saudi government realized the need to revive the nation and diversify its economy away from oil, the hard work to bring about a transformation began in earnest. Ralph Nader, CEO of Amber Consulting, highlights the opportunities that this reinvention is producing



As the largest country in the Arabian Peninsula, Saudi Arabia has several regional advantages in the hospitality industry, including its sizeable population of 32 million – the biggest among its Gulf Cooperation Council (GCC) peers. Accounting for roughly 60 percent of the GCC’s entire population, this evolving consumer market will be key in supporting the Kingdom’s bid to become a regional hospitality pioneer.

Tourism growth According to new research released by the World Travel & Tourism Council (WTTC), Saudi Arabia's travel and tourism industry is growing at a much faster rate than the Kingdom’s broader economy and now accounts for 9.4 percent of total GDP. In addition, arrivals are on the rise, with visitor numbers expected to reach 22.1 million by 2025, according to the WTTC. Bookings to the country are today believed to be worth more than USD 25 billion annually, making them the highest in the MENA region.

International hotel groups and brand appearances The number of major hotel groups and brands – both international and local – choosing to set up operations in the Kingdom is rising. Riyadh and Jeddah continue to rank highly in the Middle East’s top 10 most active cities for hospitality development. Riyadh is now

home to 119 properties comprising 16,441 keys, with 48 projects in the pipeline, while Jeddah’s inventory stands at 92 hotels, offering 11,276 rooms.

Increase in hospitality investment The Saudi economic development plan highlights the importance of investing in tourism as a key generator of national income and creator of job opportunities in the future. “Saudi Arabia has invested in major tourism projects in various parts of the Kingdom,” said the chairman of the board of directors of the Saudi Commission for Tourism and National Heritage (SCTH), Ahmad Al-Khateeb. Fueled by increasing demand from pilgrimage, business and leisure visitors, and the ongoing diversification of the Kingdom’s economy through Vision 2030, tourism infrastructure and hospitality projects are and will continue to gather momentum, driven forward by both private and public capital investments.

Facilitating stays In addition, the government began issuing tourist visas at the end of September 2019 which is available to citizens from 51 countries at a cost of 440 Riyals (about USD 118). The visas will be valid for 90 days. Eligible tourists will be able to apply for the eVisa in advance or when arriving in the Kingdom.

An A+ tourism strategy: Saudi Seasons Having habitually drawn visitors from around the world through pilgrim tourism,

In collaboration with Saudi Arabia is now repositioning itself as a leading global destination with universal appeal by introducing cultural attractions and high-end facilities. In June 2019, Jeddah witnessed for the first time in the history of the Kingdom a large-scale program of events that celebrated the best in music, art, culture and sports. Titled Jeddah Season, the festival, which represents the first in a series of 11 Saudi Seasons, was deemed a resounding success, in part, significantly, due to the world-class dining experiences it offered visitors. Internationally renowned restaurant brands put in an appearance at the festival, including Zuma, Mamo, Nobu, Coya, Scalini, Signor Sassi and Nusret, bringing their culinary culture and experiences to the Saudis. The Riyadh Season follows on from the Jeddah initiative, scheduled to take place in mid-October and continue for around two months. The event is expected to attract about 20 million visitors and will once again feature several cultural, entertainment and sports activities. In addition, many international restaurants are set to open their doors for the occasion.

The winds of change Greater exposure to the international F&B scene has led to changes in the consumption habits of Saudi diners, most notably a rise in demand for International branded restaurants. Getting sophisticated. The growing

influence of the urban lifestyle has also transformed the eating patterns of Saudis, prompting higher levels of demand for highquality F&B services.

that have grown a single restaurant into a world-renowned hospitality brand recognized for its distinguished Italian cuisine are also now operating in the capital city.

International trends. The effect of globalization on the F&B sector is also evident in the Saudi market, triggering a shift in dietary preferences. Healthy eateries and high-quality products are becoming more popular.

Okku A Dubai institution, Okku is a multiaward-winning, home-grown contemporary Japanese restaurant, bar and lounge now open in Riyadh.

Star restaurants. The demand for more star-power restaurants is increasing in Saudi Arabia, galvanized by moves to bring internationally known branded restaurants and celebrity chef concepts.

Meeting the needs of the population Aware of the great potential that the Kingdom offers, top international restaurants are bringing their offerings in increasing numbers to satisfy the demands of a population keen to savour new culinary experiences. Cicchetti. The famous Italian restaurant in London and part of the same group as Signor Sassi, San Carlo Group, Ciccheti has opened its door in Riyadh: Signor Sassi One of London’s most celebrated traditional Italian restaurants is planning to open in Riyadh in 2020. Cipriani The four generations of Ciprianis

Nozomi The award-winning restaurant serving contemporary Japanese cuisine brings an exciting dining experience to the Saudi capital. Mamo The restaurant that embodies the essence and culinary history of the Mediterranean Riviera will bring a combination of Italian hospitality and Provençal charm to Saudi Arabia in the first quarter of 2020. La Petite Maison The award-winning restaurant known for its fresh Mediterranean food is expected to open its door in Riyadh in 2021. Yauatcha Part of the Hakkasan Group located in the UK, India and the US, the contemporary dim sum tea house will open its door in Riyadh in the first quarter of 2020. Novikov A favorite of GCC nationals in London, Novikov Riyadh is among the latest restaurants to join the city’s fine-dining scene this year.

A FINAL WORD Asked to share their views on Saudi Arabia’s potential, international hospitality experts had plenty to say.

Christian Abell, VP of F&B, Marriott

Sébastien Bazin, CEO AccorHotels “Tourism [in Saudi Arabia] is a very difficult subject. It will happen. The Saudi people are extremely welcoming. No question about it. It will take a shorter time than people expect – probably three years, not 10 years. I’m astonished by the size of investment. I will never bet against the Middle East. They have proven to us in the last 40 years that when they want something accomplished, it gets done.”

Bastien Blanc, VP Operations ME, IHG “Riyadh is quickly becoming an exhibition hub and is home to some of the GCC’s newest entertainment shows and festivals. These developments are unique to Saudi Arabia and we believe that the country will continue to grow and diversify its touristic offering, while maintaining its own identity and DNA.”

“There is no alcohol in Saudi, but their tea bars are doing good business. They’re making teas and drinks with different syrups, sugars and essences, but it has got the same vibe as a bar. I don’t think we can pull that off anywhere else. What I like about Riyadh is that they have no preconceived notion about what a restaurant should be, so innovation leads the way. Riyadh doesn’t need alcohol to rival Dubai.”

Marloes Knippenberg, CEO, Kerten Hospitality “Since the announcement and ongoing implementation of Vision 2030, Saudi Arabia’s blueprint for economic diversification and growth, we have witnessed a significant uplift in GDP and tourism, providing significant opportunities for operators and owners to introduce new and innovative hospitality concepts to this dynamic and fast-changing market.”





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NAVIGATING MEA HOTEL PROFITABILITY LANDSCAPE Top line hotel performance in the Middle East is heading towards its fifth year of continuous decline. Kostas Nikolaidis, Middle East & Africa executive for STR, navigates the choppy waters of the current hospitality market Meanwhile, Africa, the final frontier of hotel development according to many, has operated at two speeds, with Northern Africa rebounding and pacing ahead of Southern Africa overall. It therefore comes as no surprise that hotel profitability for the region as a whole has also come under pressure and in fact has been declining since 2015. We drill down into the fundamentals of hotel profitability for Dubai and Beirut as analysed in STR’s Hotel Profitability Study 2019.


Beirut Given Lebanon's status as a popular leisure destination in the past, the travel ban imposed by Saudi Arabia and the UAE in 2017 affected it in 2018. This most notably manifested in a significant decline in F&B Revenue (-11.7%) that drove a 3.1% drop in TRevPAR, while Rooms Revenue and Other Operated Departments Revenue recorded slight growth of 1.1% and 4.4%, respectively. Hoteliers were quick to react

MEA markets GOP conversion USD, constant currency TRevPAR

Multiple factors have influenced Dubai’s consistent hotel profitability decline over the past few years. To name just a few, the accelerating new hotel supply ahead of EXPO 2020, which resulted in increased competition, as well as the rebalancing of key source markets with ever-increasing inflows from Asia, particularly China. These have affected hotel rates and subsequently, profits. TRevPAR in 2018 declined for the fourth year (-0.3% drop to AED1,190). While Rooms Revenue continued on a downward trend with a 2.7% decline, F&B only dropped 0.5%. Since F&B makes up 35.7% of Total Operated Revenue in Dubai, even a slight drop significantly affected certain profitability metrics. Despite hoteliers’ cost control efforts, Total Departmental Expenses decreased at a slower rate than revenue, thus, impacting Departmental Profit (-2.7%). The combination of those factors pushed


2018 GOPPAR down to AED446.91 (-3.2%). Nevertheless, Dubai GOPPAR still remains pretty much at the top of the MEA region and with a healthy GOP margin of 37.6% as the chart accompanying this article suggests.


Mauritius 31.6% Dubai 37.6% Jeddah 46.8% Kuwait City 39.2% Beirut 29.9% Abu Dhabi 25.4% Riyadh 37.0% Makkah 53.2% Cape Town 36.4% Cairo & Giza 53.4%


GOP margin

by cutting costs, which helped counter the decline in the F&B department and mitigated the impact on Department Profit (-1.1% vs. TRevPAR decrease of 3.1%). Total Departmental Expenses dropped 6.2%, primarily due to a double-digit drop (-11.1%) in F&B expenses. GOPPAR decreased by 4.9% in 2018, partially driven by growing Total Undistributed Expenses (+2.8%). As a result, Beirut hotels operated at a relatively subdued 29.9% GOP margin. With the travel ban from Saudi Arabia now revoked earlier in 2019, Lebanon has regained access to the biggest outbound tourism market in the GCC with performance rebounding so far.




The market devoted to leisure and recreation is flourishing, thanks to a rising middle class with higher levels of purchasing power and retiring baby boomers who have more disposable income to spend on fun. Nada Alameddine, partner at Hodema consulting services, tells us more

been inaugurated in Japan, while New Jersey’s Nickelodeon Universe Park prides itself on having the steepest first drop in the world from the top of its coaster – a 121.5º beyond-vertical dive. It then runs through a series of seven inversions that have been interwoven through the track of another of the park’s coasters. Hot on its heels, Dual Dragons in the Chinese city of Guangzhou is now in its final stages. The structure will involve two interwoven coaster layouts, one of which will be a classic sit-down version, with the other set to take the form of an inverted ride. For thrill-seekers who are happy to endure a soaking, water parks continue to be increasingly popular, with attendance rising by 2.5 percent last year. Aquatica in Florida remains the most well attended, followed by Dubai’s Aquaventure Waterpark and Area 47 in Austria.

A fun-filled lucrative business

Interactive experiences causing a buzz

When it comes to theme parks, Disney remains the top worldwide operator, with flagships such as Anaheim’s Disneyland in California, Disney World in Florida, another park in Paris and three more in Asia. In 2018, 157 million people experienced movie-themed rides and parades, marking a year-on-year increase of 4.9 percent. However, other amusement parks are also making their way up the charts, such as Germany’s Europa-Park, Alton Towers in the UK and Efteling in the Netherlands. According to the 2018 AECOM and TEA Theme Index and Museum Index Report, footfall for the world’s top 25 theme park groups rose by 5.4 percent last year, taking the number of visitors past the 500 million mark for the first time. As businesses, parks are certainly not only about entrance fees; all the expenses, from a bottle of water to transportation and resort hotels nearby, combine to produce a hefty bill and enhance higher per capita spending. Moreover, theme parks look unlikely to become cheaper anytime soon, given that the industry is pushing new boundaries when it comes to developing daring attractions. Extreme rollercoasters are being introduced in Asia and the US for adrenaline junkies with cast-iron stomachs. The first hybrid conversion coaster has



Museums fall short when it comes to attracting crowds on these kind of scales, even though A-listers such as the Louvre, the National Museum of China and New York’s Metropolitan Museum

Observation and interactive experiences are carving a niche as the new trend, with parks adding them to their portfolios. Secret Cinema in the UK and Ghost Town Alive! in the US are putting visitors at the heart of the action of Art welcomed more than 25 million visitors last year. However, a new type of leisure attraction is emerging and scoring big among the young and old alike. Observation and interactive experiences, as they’re known, are carving a niche as the new trend, with many parks adding them to their portfolios. Secret Cinema in the UK and Ghost Town Alive! in the US are now developing the concept further by putting visitors at the heart of the action, allowing them to play immersive roles. Although most concepts have broad appeal, unsurprisingly, developers are largely focusing on creating attractions for children, who remain their primary target

Qiddiyah is an entertainment megaproject to be established in Riyadh. Construction started in the beginning of 2019

audience and are a highly lucrative market. The list of ideas now being brought to life is infinite, from the funfairs of yesteryear to candy speakeasies.

Too quick too soon? None of the Middle Eastern parks has yet earned a position on the world’s top 20 list, even though Gulf countries have made them a priority in recent years. Predictably, Dubai has led the way, with several theme, amusement and water parks now located across town. Dubai Parks and Resorts attracts big crowds to its three parks of Motiongate, Bollywood Parks and Legoland, while the IMG Worlds of Adventure is another draw thanks to its Marvel cartoon heroes. Footfall at the newly opened Warner Bros. World Abu Dhabi also looks promising. On a smaller scale, Qatar recently opened a park entirely dedicated to the Angry Birds brand, while the Adventure Island Park is making waves with Dragonfire, its new indoor coaster that spikes up a large glass tower. Some amusement parks are more sport-oriented, such as the famed Ferrari World in Abu Dhabi, Dubai’s Kite Beach, Wire World, Ice Rink, Air Maniax and Bounce Dubai. Given the all-year-round sunshine in the country, water parks are inevitably likely to be a huge hit, with investors betting big on the segment. Significantly, the Aquaventure Waterpark at Atlantis the Palm ranks among the world’s most popular venues, with its shark lagoon drawing almost 1.4 million visitors in 2018, up by

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Saudi Arabia’s market, meanwhile, remains underdeveloped, but with vast potential for growth within the next few years, buoyed by the Vision 2030 diversification plan to boost tourism and services

3.5 percent on numbers from the previous year. Dolphin Bay in the Atlantis promotes the conservation of the mammals, while the Wild Wadi Waterpark – a favorite with families – saw visitor numbers rise by 3.3 percent in 2018 to reach 720,000. The Emirates have also embraced the immersive trend, spawning the virtual gaming experience of Hub Zero and The Green Planet, an enclosed ecosystem recreating a tropical rainforest with more than 3,000 plants and animals. VR Park, The Dubai Mall’s newest attraction, features the Burj Drop Experience where participants get to propel down the side of the tower, and the zombie attack of the Walking Dead Outbreak. Doha is also set to open Virtuocity, a destination entirely dedicated to video games. Younger enthusiasts have not been forgotten, with OliOli in Dubai and KidZania in Doha and Dubai offering 'edutainment' activities specifically for little ones. In the same style, Kidzmondo has extended across the region and now has branches in Lebanon, UAE, Qatar, Oman, Jordan and Turkey. The popular indoor theme park allows children to become decision-makers, in charge of their own lives, and assume the role of adult. While not universal in their appeal, museums and monuments are still considered top leisure destinations in the region. Designed by famed architect Jean

Nouvel, the Louvre Abu Dhabi welcomed 1 million visitors through its doors in its first year, while numbers at the Museum of Islamic Art in Doha reached 411,869 in 2017. Another project for Nouvel, the recently opened National Museum of Qatar has also been well received by locals and foreigners alike. In a separate

None of the Middle Eastern parks has yet earned a position on the world’s top 20 list, even though Gulf countries have made them a priority in recent years.Predictably, Dubai has led the way, with several theme, amusement and water parks now located across town development, the renewed agreement between the British Museum and Abu Dhabi authorities for the Sheikh Zayed National Museum signals further good news for the sector. Other tourism hotspots include Burj alArab and Burj Khalifa, which welcomed an estimated 2 million people last year, according to the 2018 AECOM and TEA Theme Index and Museum Index Report. And more is on the way, with Dubai putting extra polish on its family friendly image as it gears up for the 2020 World Expo. However, the huge event could send the tide either way, with the expo possibly attracting more leisure visitors or perhaps

sending them in a different direction, if put off by the prospect of big crowds. Saudi Arabia’s market, meanwhile, remains underdeveloped, but with vast potential for growth within the next few years, buoyed by the Vision 2030 diversification plan to boost tourism and services. The rest of the region remains closer to the mall development stage. Both Lebanon and Egypt are home to some smaller infrastructures dedicated to children, with the latter’s new Cairo plan set to include a large theme park which could attract investors. But the outlook is not challenge free, with several destinations struggling to draw sufficient numbers of visitors. Some have concluded that business leaders went too big too quickly in a local market unable to support the size of the investment. Additional costs, such as accommodation and F&B, can be a financial burden for foreign visitors who may think twice before spending a day or two at a park. Such concerns come on top of Dubai’s economic slowdown and its blistering summers which can be appealing for some, but a disincentive for others. Things have certainly been far from easy for Dubai Parks & Resorts, with only three theme parks seeing the light of day in the space of six months from the four that were originally planned. The Six Flags-themed park concept, inspired by US ride parks, remains currently abandoned due to low attendance.





SLEEP AND FLY they are today becoming an important convenience offered near most airports.

Demand drivers

Airport hotels were once a place where very few people would choose to stay. Four decades ago, they remained, for the most part, a collective of basic accommodation, fulfilling a fatigued traveler’s primary needs for sleep and refreshment. Chirine Salha, senior consultant at Ulysses Consulting, tells us how things have changed Several major international hotel brands were founded or have been owned by airlines, including InterContinental (founded by Pan Am) and Hilton International (founded by TWA). However, whereas, at the time, they were originally needed to provide accommodation for airline crews and the airlines’ passengers,



Indeed, scan the current scene today, and you’ll find that after entertainment and retail, the biggest share of airport space today goes to hotels. Moreover, given that the International Air Transport Association (IATA) expects air passenger traffic to double over the next 20 years, the development of airport hotels is set to grow. This increase in air traffic implies more flying hours throughout the day, with landings and take-offs multiplying at odd hours, and with more transit passengers needing to be at the airport at awkward, inconvenient times. While transit airline passenger movement is an important consideration, it’s not the only driver of airport hotel demand, with other factors also influencing the decision of some to stay on site. For example, just as time management motivates the urban passenger to avoid city congestion by seeking accommodation near an airport, nearby lodgings also provide a useful solution for travelers in rural areas who want to avoid the long drive ahead of takeoff at odd hours.

Airport hotel operating landscape Real estate developers are seeing airports

as fertile locations, driven by rising demand for rooms and conference space. However, airport hotel supply has yet to fully take off, with current demand growth outpacing rising supply. Approximately 2,500 airport hotels, or nearly 333,000 rooms, were all that was available in the 2018 USA airport hotel markets. The lack of room inventory at airports led to this segment outperforming

The advantages of airport ownership include long-term control and higher returns since no rent is applied. If the hotel site is reclaimed for expansion, the process will be easier the US occupancy average by 7.6 percent and this imbalance in supply and demand is mirrored across other parts of the world. To determine if an airport hotel project makes economic sense, the surrounding area should be examined for growth and existing supply and demand patterns, and the rates calculated in relation to hotels already operating in the area. The closer the hotel is to the terminal, the easier the access, the faster the link and the better locational advantage,

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Crowne Plaza Changi Airport

heightening its attractiveness to investors. Although occupancy levels in airport locations are often high, the average daily rate (ADR) is lower than those in city center locations. Hotel buildings that are physically connected to airport terminals usually achieve higher occupancies and ADRs than off-site properties. However, the decision to build at a specific location should not be taken based on proximity to the terminal alone. Most developers lease the land from airport management and sometimes, the more attractive the location, the greater the likelihood that the airport will eventually reclaim the land back for site expansion, new terminals or new runways. Indeed, although hotel grounds are for the most part leased, some are airport owned. The advantages of airport ownership include long-term control and higher returns since no rent is applied. If the hotel site is reclaimed for expansion, the process will be easier, since there is no negotiation with a third party. Westin Denver, which includes a public plaza and train station connecting to downtown Denver, is a prime example of an airport-owned hotel.

City standards coming to the airport Airport hotels are upgrading their facilities to appeal to a more sophisticated clientele. Many modifications are being implemented

in the supply offer, with some properties getting downright fancy. Standards you would expect from a city hotel are making their way to airport properties. Amenities and conveniences offered range from ritzy pools and gyms, and sophisticated dining experiences to convenient conference rooms that are increasingly serving as central meeting points for various groups coming together. This need for business meeting destinations without the hassle of transit has propelled the development of fullservice properties at airports. Such hotels feature a restaurant, lounge and meeting facilities, with some even adding coworking office space.

Featured among the current best airport hotels Your passport’s to hand and your case is packed, but which airport hotel should you collect your key from? Skytrax has named the 563-room Crowne Plaza Changi Airport as the world’s top airport hotel annually since 2012, while Condé Nast Traveler gave that same property its best airport hotel title in 2016. Room features helping to sway their decisions include courtyard or runway views, a swanky outdoor pool and soundproofing against runway noise.

SKYTRAX AIRPORT AWARDS’ WORLD’S BEST AIRPORT HOTELS 2019 Crowne Plaza Changi Airport Pullman Guangzhou Airport Sofitel London Heathrow Hilton Munich Airport Pullman Brisbane Airport Regal Airport Hong Kong Fairmont Vancouver Airport Hong Kong Sky City Marriott Hilton Frankfurt Airport Hyatt Place Shenzhen Airport





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DUBAI’S WAVE OF F&B PROJECTS to take risks with new concepts, is evident for all to see.

Daniel During, principal and management director of Thomas Klein International, fills us in on Dubai’s restaurant wave which is proving to be a bumpy ride for entrepreneurs playing the waiting game ahead of the World Expo 2020 It’s no secret that Dubai has yet to achieve the status of a world-leading incubator for new restaurant concepts. Operators and investors would rather play it safe with lowrisk options, traveling to culinary destinations and importing or copy-pasting concepts that are well-established and proven to work. The lack of creativity, or perhaps more accurately, a lack of willingness among business leaders



Though, in recent years, Dubai has witnessed the natural evolution of ‘homegrown’ concepts which is now a constant expectation in the industry. Dubai diners have evolved, outgrowing their initial necessity for endless big brand franchises, and are now accustomed to the brand story, creativity and coziness that come with homegrown concepts. However, these homegrown concepts are still adaptations of existing concepts found abroad with a fancy new brand and name attached.

Gearing up for Expo 2020 Local cuisine is now transitioning from a traditional home setting to restaurants, with some already being exported. And this is great news; however, the F&B industry as a whole is at a bit of an impasse. Much like all other industries, the F&B market is preparing itself for the much-anticipated World Expo 2020, and for the traffic that international visitors will generate. The pressure and promise of success give the impression that we are preparing for battle. And this is good too. On paper, the facts and figures paint a picture of a prospective perfect future for Dubai F&B, but from an F&B investor’s

perspective, we must acknowledge the reality that there are still several months left on the clock counting down to Expo 2020 and we are generating “a bit” of oversupply before those visitors arrive. Which prompts us to ask: Who is going to fill my restaurant seats until 2020? Will I be able to pay my investment back between now and the end of 2020? And if not, what do I have to do to keep generating footfall after 2020? Many restaurants today are highly successful, but many others are empty. And judging solely by the number of hoardings in malls and hotels coming up, both promising even more restaurants, it appears that we will have a lot more seats to fill. The population growth rate for Dubai from 2019 to 2020 is forecast at an underwhelming 1.6 percent (World Population Review, 2019). Right now, it feels as if the industry is creating an oversupply based on the promise of a tomorrow which has yet to arrive. Regardless of future optimism, some restaurants will continue to roll off the conveyor belt. As insiders, when we examine the types of restaurants that open, it can be observed that sadly, significant numbers of Dubai operators have been and continue to be in a reactive state of mind, guilty of jumping

on the bandwagon of ‘happening’ global trends. Dubai trends come in waves. Just as a motorboat creates surfable waves that everyone can ride, operators and investors will ride these trend waves until the momentum fizzles out and it’s onto the next best thing. Whenever a specific trend comes into focus, whether it’s the Gourmet Burgers era, the Peruvian dynasty or the current Greek obsession, within months we witness a plethora of restaurants roll out in that specific genre. Some trends become permanent fixtures in the market, whereas others come to conquer, yet fail to stay. Nonetheless, here’s a look at what waves Dubai is riding and their openings:

Dinnertainment The love child of dinner and entertainment, dinnertainment was created on the premise that food comes secondary to experience. At the click of a button, people today have the accessibility to order food from the comfort of their home, so restaurants need to have that experiential incentive to entice them out of their homes and through the door. In the fashion of entertainment first, food later, notable openings of 2019 include Wavehouse, Atlantis The Palm, which aims to encourage diners to reminisce about the golden age of neighborhood arcades, and Skorpeus, Emerald Palace Kempinksi, described as an immersive dinner experience of dance, music and drama.

Burgers If you asked any industry professionals, which concepts they feel are over-saturated in the market, one of the top three answers would undoubtedly be burgers. From QSR to gourmet to sliders to gourmet sliders, Dubai has seen and done it all. The positive takeaway is that we are left with an evolution in the market from traditional fast-food franchises to concepts that boast a fusion of premium ingredients. Although there is little to no space for additional niche burger concepts, there are still new ones on the horizon, with notable openings including Amsterdam-born burger concept The Butcher opening in Dubai Marina, and Saltbae Burger by Nusret Gökçe opening in DIFC. It will be interesting to see if Mr. Gökçe prices his burgers at the same price point as his steaks.

Specialty coffee The coffee culture is firmly established in the UAE, with Arabic coffee a staple of the local hospitality, which perhaps explains why the specialty coffee market has expanded there so rapidly into what it is today. Consumers don’t want you to just serve coffee, they want to be involved at each step along the way, from fair-trade sourcing to the roasting of the beans. From the global perspective, the UAE has only recently

caught up with this movement, following in the footsteps of specialty coffee hubs such as Australia and South Africa. It’s no secret that a large part of the allure of the specialty coffee industry is being driven by social media, since a photo posted of a brewed Chemex coffee is much more attractive than a Starbucks to-go cup. One new specialty coffee shop keen to fulfill your cravings is Baristas’ Corner in the Canal Central Hotel, Business Bay.

Greek Without doubt, Dubai is currently riding a Greek wave. Greek cuisine has always been on the local radar, represented by longtime beloved restaurant Elia, The Majestic City Retreat Hotel. More recently, additional spots opened that have gone on to become favorites, such as Eat Greek and Mythos Kouzina & Grill, the latter another project for Elia’s owners. This year alone we have seen the emergence of endless mid-to-premiumend Greek concepts. Notable openings include Taverna at Madinat Jumeriah, developed and run by the owners of Eat Greek, Avli by Tashas in DIFC and Ena at The Pointe, Palm Jumeirah. Given this spate of recent openings, have we hit the Greek wave’s peak point, or will there be more tzatziki in the future?

Michelin-chef driven openings Value has become a hot industry topic in recent years, with the emergence of more Premium Casual Dining concepts, a segment that merges premiumization and value without the price tag and formality of Fine Dining. Nevertheless, Fine Dining will always hog the spotlight in Dubai’s dining scene. The influx of celebrity chef-driven concepts will be married to the upcoming supply of uppermidscale to upper-upscale hotels. Additions to the luxury hotel segment will pave the way for more luxury restaurants to boost a hotel’s standing, which has triggered a conversation about whether Dubai is now worthy of its own Michelin guide. Some of the most notable Michelin chef openings of 2019/2020 will be housed at the up-and-coming The Royal Atlantis Resort & Residences, where six of the 13 restaurants are curated concepts by award-winning celebrity chefs, including Dinner by Heston Blumenthal and Jaleo by José Andrés. We can’t argue that changes in trends are good, since change is inevitable and the only constant in the world. However, while we appreciate variety in the market, it appears that we are eating in an environment where there can be only one leading lady at a time. Perhaps if we want to fill those restaurants seats, it’s time for Dubai’s F&B operators to become true incubators for new F&B ideas and stop riding on the waves of other’s concepts. OCT-NOV 2019 | HOSPITALITY NEWS ME





IN 2020

1. Eating (even) more healthily

Sharpen your knives and fasten your aprons: it’s that time of the year when we look at what’s going to be on trend in the coming months. There are no major outsiders in this year’s trends - food lovers are continuing to set store by healthy eating, traceability and authenticity, alongside efficiency and creativity in their dining options. However, classic establishments, such as sushi restaurants and steak houses, are also returning to the spotlight. Nagi Morkos, managing partner at Hodema consulting services, gives us the must-know trends for next year

Healthy food definitely remains a major trend, albeit not a new one. The year 2019 is all about clean, natural, organic eating, free from anything that can obstruct your liver and arteries or disturb your colon. The war on additives and pesticides is on, and this crusade will probably remain alive and well for several years to come as the Western world’s eating habits are shifting toward a more sustainable way of living. Organic produce is dominating the supermarkets’ aisles, while all-organic stores are popping up everywhere and farmers are moving to grow organic, seasonal and local fruits and vegetables. The beauty aspect to healthy eating is also high on the agenda for many; a better regimen can mean brighter skin, less wrinkles and a longer life. Along the same lines, probiotics and fermented foods, which keep our stomachs happy, are continuing to gain in popularity. Additionally, traceability is a key word. Most consumers are concerned about what happens before they take receipt of the end product. Deforestation, ocean pollution and plastic waste are all hot topics today, prompting people to demand sustainable food in sustainable packaging.

2. Veggie and vegan mania With several farms and slaughterhouses



receiving bad press for poor hygiene and failure to meet food safety obligations and improve the living conditions of cattle and poultry in recent times, thousands of people are turning their backs on meat. The move has led to a significant rise in the popularity of grains and plant-based foods. Alongside the traditional soya steak, a whole range of new ingredients and plant alternatives are now more readily available, from tofu and chickpea meat substitutes to dairy free milk and ice creams. The anti-ageing power of certain ingredients, such as berries and grains like almonds, strawberries and aronia, and their antioxidant virtues, will see them play a larger part in our diet in the near future.

3. Fast, convenient and tasty The 2020 food lover is also time-strapped, defined by a busy, hectic schedule, eating on-the-go, takeaway meals squeezed into their day. However, things have moved well beyond yesteryear’s practice of eating an unappetizing sandwich at a desk in between meetings. Busy people are simply not prepared to sacrifice their healthy eating routines or demand for quality food today just because they’re in a rush. As a result, F&B developers are cashing in on the trend and adjusting their menus and meals to meet time constraints, while enhancing key

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the latest fad, Turkish-based Nusr-et, run by star butcher and chef Salt Bae. He has now launched branches in Dubai, Abu Dhabi, Doha and even New York, Miami and Mykonos.

6. Chefs and bistronomy Chef restaurants have remained a favorite, with new faces emerging in the region. UAE and Qatar are hotspots for both local and international chefs, including rising and established stars. Italian celebrity chef

Alongside the traditional soya steak, a whole range of new ingredients and plant alternatives are now more readily available, from tofu and chickpea meat substitutes to dairy free milk and ice creams

flavors. Taste has become central to our eating criteria and new flavors and formats are being tried and tested on a daily basis in street food corner shops and high-end establishments alike. So how do these significant food trends translate onto our plates? Here’s a peek at what’s shaping the Middle East F&B landscape.

4. The Omakase craze While Japanese cuisine has long been a favorite among many, a somewhat new take on it named Omakase is fast becoming all the rage. Translating from Japanese as “respectfully leaving another to decide what is best”, Omakase promotes the idea that the chef should decide what the client will eat. The chef then prepares a fixed-price menu of consecutive dishes, all of which are served as a surprise to your table. What started as a sushi-only experience has now spread to other cuisines.

5. Hungry for a good steak? Against all the odds, given the veggie climate, steakhouses are still going strong. People are eating less meat, but when they do fancy a steak, they want it to be a good one. Some chains are winning the loyalty of steak lovers across the region, including

Massimo Bottura, French guru Alain Ducasse, British TV star Gordon Ramsay, Yannick Alleno and Korea’s Akira Back, to name just a few, have successfully opened their doors in the Middle East. The ‘bistronomy’ is also here to stay. Merging the concepts of bistro and gastronomy, the trend translates into Mediterranean casual fine dining. Molecule restaurant and lounge in Dubai, together with Baron in Beirut, with Chef Tommy Kargatzidis, have been the trend’s flagbearers in recent years.

7. Regional flavors Renewed interest in local produce has brought traditional recipes back into fashion. Saudi, Emirati and Kuwaiti food, which had been neglected in favor of international flavors, is now fighting back, supported by oriental street food, such as shawarma and Falafel. Indeed, these two gold standards have never disappeared and are in fact still a regular meal for many in the region. Another local tradition which is thriving is shisha. The social habit remains popular, despite several smoking bans across the region.

8. In fish we trust Middle Eastern seafood lovers will be happy to hear that fisheries across the Gulf are supplying restaurants with mouthwatering produce and fish-based innovative recipes. Unsurprisingly, given its health benefits, consumption of seafood is going up. Lebanese brands Ibn Al Bahr and Babel are proving to be a particular hit in Dubai, while

in Lebanon, Em Sherif Sea Cafe ranks among the top spots.

9. Far East meets Middle East Although Asian flavors are already a classic, thanks to the community living in the region, restaurants remain focused on perfecting their dishes, from street food Chinese noodles to high-end Vietnamese gastronomy. Zuma, Nobu and Clap Beirut are ensuring that Pan-Asian cuisine remains on trend in the Middle East. Other exotic influences, such as Mexican tacos, are making their mark on the international restaurant scene.

10. The third wave of coffee Cafes and coffee shops are on a mission to serve you your morning fix. The traditional hot beverage has now become a specialty coffee experience, with Australian-style beans taking over the market – also called the third wave of coffee. Starbucks Reserves have made regular java a high-end thing, with beans carefully selected from Colombia, Vietnam and Kenya. Cold-brew coffee is particularly popular, since it can be bottled and enjoyed on the go. Nitro coffee, which consists of cold brew coffee infused with nitrogen gas and put through a draft system, just like beer, is also making waves. This thick beverage has become so popular in the US that Starbucks has started to serve it in the UK. In Lebanon, the hotspots are Sip, Kalei Coffee Co. and Backburner, while in Dubai, Emirati Coffee, Alchemy and Pastryology – to name a few – are Instagram darlings. Some coffee houses have also developed co-working areas, a habit that has become highly popular among young professionals.

11. Doorstep deliveries Today’s food and beverage landscape is shifting into a new era. Driven forward by advances in technology, the long-popular delivery trend has officially taken over people’s eating routine. The meal delivery service business is on course to reach two-digit growth. All types of cuisines, from snacks and a cup of coffee to fine dining, can now be brought to your doorstep. The delivery system has also helped promote coffee shops, local snacks, and local and international bakeries, as well as Asian cuisine. With Uber Eats and Toters, your next meal is no further away than the press of a button on your phone. OCT-NOV 2019 | HOSPITALITY NEWS ME






SMART goals were defined as goals that were Specific, Measurable, Achievable, Realistic and Timely. A global industry was subsequently born and consultants, businesses and individuals were ushered into a new world of performance and measurement. Managers could now set objectives and hold people accountable for getting things done in a fixed time; very useful and highly effective. What started off as a valuable tool has largely remained the same over the past 30 years or so, with the idea of changing this tradition anathema to most, sentiment being: why fix it if it’s not broken?

What’s not SMART The problem with SMART goals is that they lack something very important - the ability to inspire. Managers work on their goals and get rewarded according to their ability to deliver results; however, they just don’t quite achieve it. The excitement of working towards these types of systematic goals is not the prime motivator. Today we live in a world that is full of choice. We have more choices than ever and we have information in abundance. Traditional SMART goals Slowly Make Average Results Typical. People play safe. They work to their comfort zones, dumbing down the goals to ensure that they are achievable in order to get their reward. SMART goals are often tied to financial rewards, so building into their goals the guarantee of achievement ensures that these goals are going to be on the safe side. Why would you work on a goal that you are definitely not going to reach? The default of the mind: play safe! Make goals that you are sure you will achieve, thus ensuring you’ll get the reward. Build-in margins for failure that allow for rewards for partial success has



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It may come as a surprise to some to hear that SMART goals were originally created in 1981, well before the emergence of the internet, laptops and smartphones, at a time when the vast resources that are today available at your fingertips were mostly only found in libraries. Mark Dickinson of DONE! Hospitality Training Solutions reinvents this well-known acronym

become part of our modern psyche. Today we need something better; something that encourages our spirit to rise to the challenge, something that, for the want of a better word, ‘motivates’ us to greater achievements. If SMART goals are going to truly be smart, they must elevate us to a higher plane, stimulate our powerful selves and create desires that activate our internal reward system. SMART goals must become smart. It is time to reinvent the SMART goal and make it work for us: SEXY / MASSIVE ACTION / RADICAL / TRIUMPHANT

Sexy If we love something, it must be attractive and generally interesting. We were created to procreate, and sexy things attract us like nothing else. Sex appeal draws our attention and lures us in. Advertising is perhaps the greatest example, using allure

While you are working on this kind of goal, those watching will say you are crazy to try; they will try to dissuade you from doing it because it is so unrealistic! and suggestion to attract us to a product. When we set goals, they must be sexy. They must tantalize us, create that sense of unfulfilled excitement that may await if we get what we desire. When creating goals, they must be sexy. They must appeal to the imagination and cause an elevation in heartbeat, a proposition in the mind that if fulfilled, will flush our brains with serotonin and dopamine, the same neurotransmitters released by sexual activity. Goals must get us fired up. Excited.

Massive action Goals must cause us to jump. Move. Act. Do things that we have never done before. Rise to a higher level. They must cause us to become the best version of ourselves. We are not stimulated by number-related goals. The theory of motivation is topped by self-actualization, not by money. By achievements. Athletes do not compete to be number two, teams do not play to

lose, movies tell stories of heroes doing the unimaginable. Massive Action is critical to outstanding performance. If a goal does not demand Massive Action, then anyone can do it. Our goals must create a powerful inner force that generates movement at a higher level than we have ever previously attained. We must be focused on doing better than ever before, do more than we have ever done before, fight for 100 percent, and nothing less.

Radical Radical means to affect the fundamental nature of something; far-reaching or thorough. The goal must put us on the edge of greatness, it must be seen as crazy. As Steve Jobs said, in his Apple relaunch way back in 1997, “The ones who are crazy enough to think that they can change the world are the ones who do.” You see, for you to have an impact on this world you have to have goals that are radical, gamechanging, magical.

Triumphant When setting a SMART goal you must dream, you must have a sense of wonder, a small nagging doubt that you have to ‘go all in’ to get it, and evoke the feeling that you may not be able to achieve it unless you give it everything you’ve got. Only then will the goal inspire you to play all out. To take Massive Action, to be the greatest version of you and to deliver something that the world will look back on and say, “Wow! However were you able to do that?” And the secret wrapped in that answer will be that your goal was unreasonable. While you are working on this kind of goal, those watching will say you are crazy to try; they will try to dissuade you from doing it because it is so unrealistic! The exact opposite of the old SMART goals! These new SMART goals make you stay up all night working to make them happen, driven on by the dream of Triumph. Change the world by changing your goals. Dump those old SMART goals in the trash and start working for things that make you feel alive, excited and challenged, and which, when attained, will leave everyone else scratching their heads and asking, “However were you able to do that?”








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REVENUE STREAM A successful business model is dependent on its ability to generate revenues from different streams throughout the various stages of its journey. While this definition applies to most businesses, the F&B industry appears to be trapped in the sales of food and beverage items, mostly to a limited target clientele. Manal Syriani, managing director, WAY Consultants, gives us a few options for diversifying along the way

Having a greater food culture and a popular concept may not be enough to sustain a long-term run, as survival in today’s economy requires out-of-the box thinking and the capacity to increase the average spend per customer. Diversifying sources of revenues in F&B usually requires creating satellite services and products that complement the concept that are not necessarily part of the dining experience. When expanding your F&B business, consider the following strategies • Items/new lines that could dilute the inherently high cost of food and improve your profit margins • Services that could complement the experience of your target clients and urge them to increase their consumption from your brand, thereby increasing the average spend per customer • Services that require no additional capital expenditures and that could be undertaken by your team at a current location • The brand as a source for income generation and not only as the foundation



for your marketing and communication operations Explore these opportunities to achieve diversification: Retail: the opportunity to sell retail items could help to achieve diversification by creating new revenue streams. Retail sales are a great marketing tool that reinforces your brand recognition for loyal clients. Take care to select items that are homogeneous with the identity of the concept and would be perceived as a part of the brand experience. Catering: catering could be considered as an opportunity to launch the experience to customers in a different setting. Catering offers should be planned carefully to ensure they create a new demand from customers without affecting internal sales and attract a new segment of clientele that would not otherwise have engaged with your brand. Cultural events: planning for special events while partnering with cultural or humanitarian causes could boost your brand perception, create new traffic to your outlet and increase awareness.

Revenues generated from such events are usually associated with venue rental and commissions on sales of other products, in addition to revenues from the consumption of restaurant food during the event. Cultural events will have more impact when they are tailor-made to complement the brand identity and culture. Franchising: franchising has great potential for generating a significant steady revenue stream with a relatively low cost to the concept. However, franchising a business is a strategic decision to be taken with careful consideration, since it shifts the core purpose of the business from selling food and beverage products to selling expertise and knowhow. Franchising will also require ongoing investment in research and development to maintain the brand growth internationally. Diversification in the F&B business is becoming a necessity as businesses are struggling to maintain ground in the face of shifting economies; however, meticulous planning is vital to avoid potential pitfalls.




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THE BUSINESS OF COFFEE According to Allegra’s World Coffee Portal, the only specialist information platform built for senior coffee industry leaders, the world entered the 5th Wave a few years back. This, saw greater influence exercised by high quality boutique chains adopting a more advanced set of business practices and delivering well-crafted artisan concepts at scale. Key factors specific to this era is hyper-professionalism, operational excellence, investment in technology/training and people development programs, ultimately supporting a new breed of hospitality professionals. Concurrently, brands will deliver authentic and principled concepts that deeply connect with savvy and technically engaged millennial audiences and tomorrow’s Gen Z. As a result, some brands are entering and partnering with other industries that identify with today’s need to heighten their clients’ experiences to maintain a competitive advantage. These are no longer limited to restaurants and hotels, but also include retail fitness and technology sectors.






Anthony Bedoyan General Manager La Marquise International SCA UAE Board Member

COFFEE IN GOOD SPIRITS The World Coffee in Good Spirits Championship (WCiGS) promotes innovative beverage recipes that showcase coffee and spirits in a competition format, from the traditional Irish Coffee, to unique cocktail combinations. The competition highlights the barista/barkeeper’s mixology skills in a setting where coffee and alcohol go perfectly together. The Lebanon Coffee in Good Spirits Competition takes place October 10-12 at Whisky Live Beirut with over 10 baristas in action mixing alcohol-based coffee beverages. Hot Buttered Coffee: An adaptation of WCiGS 2018 winner, Dan Fellow’s, winning drink ‘A Message from El Salvador’, has flavors of Christmas pudding, brandy butter and chocolate orange.



Anthony Bedoyan, GM, La Marquise International and SCA UAE board member highlighted the fact that the past year saw some market players instituting major changes to their growth strategies. “Commercial coffee (branded) and the specialty coffee (single origin) outlets now offer consumers the history, characteristics and flavor that make their choice of coffee a more relevant one. Furthermore, an increasing number of experienced baristas are coming up with new methods to present the coffee using different techniques such as cold brew, syphons, Nitro… These methods bring out different tastes from the very same coffee depending on the brewing system used.” The excitement however does not stop there, especially when it comes to pairing coffee with an alcohol-based drink and for good reason. Bedoyan explains, “Nowadays, specialty coffee is used more frequently when pairing with alcohol,

because coffee can enhance the same alcohol base. For example, Frangelico, a brand of hazelnut-and-herb liqueur produced in Italy, has a mellow but decidedly nutty flavor. When mixed with coffee, the flavors of hazelnut and vanilla come out. In such instances, the bartender/ barista’s knowledge is very important in successfully creating such pairings.” With the mushrooming of specialty coffee shops and roasters, Bedoyan expects to see more coffee-educated baristas and bartenders emerging driven by the need to follow the dominant specialty coffee trends. “However,” he cautioned, “brands that refrained from adopting this trend have witnessed a drop in their commercial coffee sales. To counteract that reality, some of the industry’s big names eventually introduced a new line of specialty coffee to their range in hope of remaining relevant."



Khalid Malallah Certified Coffee Roaster & Co-founder Kôfē

Suzan Hallal Founder Suz’ coffee bar and DWELL Sharing her take on Lebanon’s coffee shop market, Suzan Hallal, the founder of Suz’, a bustling and quirky coffee bar tucked away in a surprisingly charming alley off Beirut Souks, explained that “Lebanon’s coffee culture is changing. Over the past six years we have seen signs of specialty coffee spreading throughout the capital. This resulted in new kinds of coffee, alternative brewing methods and new roasters offering single origins.” When asked what kind of coffee the Lebanese general public is mostly interested in, she replied, “As more coffee business owners, baristas and roasters work hard to create excitement over specialty coffee, there is a shift in perception about what good coffee means. Consumers are more curious about brew methods as well as single origins.” In relation to the increasingly competitive landscape of the coffee industry, introducing a new product to customers is hard in any business. “It’s even more challenging in a market where big brands may dictate the taste and price of the product," she said. "More specifically, some of the challenges that specialty coffee shop owners face include the habitual palate and the sugar adding issue, which masks the flavors making it harder to appreciate the complex fruity notes of a single origin. In that respect, more work needs to be done to spread the knowledge about specialty coffee



among consumers. At SUZ’ coffee bar, we like to share our knowledge of coffee with our consumers. We often engage in long conversations about coffee, a lot of sensory talks and tests and some cupping of origins with those who are interested in learning more. We would like to hold in the future regular cupping and other sensory activities.” Prompted to share her take on whether or not there exists an optimal type of roast, she clarified, “There is an ideal profile for each coffee (origin) regardless of brewing method. In other words, so long as the coffee is roasted properly, it will play well across a variety of brewing methods. However, no amount of brewing can salvage a poorly-roasted coffee. Similarly, no roast profile can salvage a poor-quality bean, which is why we always need to start with a great bean. Roasters use profile modulation to highlight particular coffee characteristics. At SUZ’, we experiment with different profiles for each coffee to uncover the different characteristics then choose the profile that best balances the different brewing methods.”

For certified coffee roaster Khalid Malallah, the key to success lies in developing unique menu items, which saw him co-founding one of Kuwait’s first specialty coffee bars called Kôfē. Commenting on the added value the brand offers the country’s youngest consumers, he said, “The younger generation is very attracted to new ideas and experiences. They are also influenced by the latest global trends, which is why creativity in Kuwait’s F&B sector, especially coffee shops, is at an all-time high. At the moment, cold drinks dominate the coffee segment with the younger generation leaning more toward light to medium coffee tastes that are milky with a hint of sweet. However, consumers 30 years and older prefer darker more bitter roasts.” Another factor all coffee shops are taking into consideration to increase sales and get the conversation going, is visual appeal. Elaborating, Malallah said, “We try to focus on the total experience that surrounds the items photographed, which is critical, given that today, the experience is no longer limited to the coffee drink itself, rather the feeling and message that you want to convey to the consumers.” As for roasting profile, he explained that each coffee should be treated differently since it’s not only the taste of the bean that will vary, but also its behavior inside the roasting drum. Some beans with high moisture content and bigger in size will be more heat resistant, making them good candidates for darker profiles. In contrast, lighter beans are sensitive to heat and should therefore be treated with more care.

OMNI METHOD DEFINED Omni roasting embraces the idea that any coffee can be brewed using any method. So long as the coffee was roasted well, it will play well across a variety of brew methods – be it press, filter, espresso or even cold brew. That doesn’t mean that every coffee will taste the same in every brew method, of course, or even that every coffee will suit every brew method. A French press will highlight a coffee’s body and perhaps its dark fruit notes. An espresso will highlight acidity and, if they are present, citrus notes. If a coffee is roasted this way you can brew it in many ways, espresso and filter style.

TREND ALERT: Making a comeback is the much loved Italian coffee-based dessert, the affogato. Scoops of vanilla gelato or ice cream are “drowned” with a shot of hot espresso. Make sure the ice cream is in a cup and the coffee is poured a la minute in order not to upset Italians.

Joseph Khoury AST Certified Beverage Innovation Manager for Levant and Africa Monin Joseph Khoury AST certified beverage innovation manager for Levant and Africa at Monin revealed that when it comes to the Next Big Trend, “The quality, flavor and aroma of the coffee requested will be indicative of what in the near future will be in demand. People are increasingly aware of what they’re drinking as they’re looking to have better quality that is also a healthier option. This is especially evident, given that Lebanon only had one or two specialty coffee shops some three years ago, a number, which has grown significantly since then.” Other challenges, when it comes to breaking into the small coffee market, include choosing a strategic store location, which Khoury said, “... is a fairly effective tool that plays a major role in the future success of a

brand be it a local or foreign one. This is also tied to a host of potential followers who spend time in that area. After all, a key to the success of a brand is dominating a certain demographic. Furthermore, improving the quality of the offering and providing a diversified menu that changes with the time/season and customers’ taste is a major consideration. Combined, these elements will ensure that the proposition made provides an all-day, unique customer experience.” A major turnaround aimed at maintaining market share has seen already established local coffee roasters\importers hiring coffee specialists or quality control managers to keep up with those standards: something previously unheard of. “Time has proven that all industry players will either need to seriously revise their strategies, else risk losing lucrative business opportunities," Khoury warned. "Competition has grown to such an alarming degree that even financially solid international coffee chains are introducing specialty coffee to their menu as well as different brewing techniques."

CULTURED COFFEE While most coffee is fermented after picking, Afineur, the biotech company behind Cultured Coffee, is taking fermentation to the next level. Their coffee is put through the process twice: first naturally and secondly in a controlled environment where they imbue the beans with meticulously chosen

microorganisms. The resulting cup is less bitter than other coffees and boasts the benefits of being easier on human digestion. Afineur’s target audience is coffee enthusiasts looking for premium new products, plus aficionados looking for something more ethical and affordable than kopi luwak (coffee fruit fermented by bacteria in Asian civet cat guts).






• Dimitri’s Coffee

• Kava Roasters

KSA • Alchemy Coffee Roasters’s

• Artist Hub Coffee Roasters

• Brew92cafe

• Camel Step Coffee Roaster

• The Roasting House

• Three Seeds Coffee Roasters

Adib Maksoud Business Development Manager Levant & Africa Monin Adib Maksoud, business development manager for Monin highlighted the fact that despite the mushrooming of specialty stores, “Knowledge of coffee in Lebanon still has a long way to go and one hurdle to entry is the focus of most F&B outlets on price point. One way to overcome this

is by introducing new coffee concepts based on quality and added customer value, as well as a rich coffee menu. That approach, however, will not guarantee the desired outcome if not coupled with a very clear marketing strategy. This should be at the heart of any business or product.” As for what brands could focus on in the coming year to capitalize on the unrelenting coffee trend, surprisingly Maksoud said, “In an attempt to further promote their coffee by extending their reach, big brands are introducing a new wave of vending machines.”

• Varietal Specialty Coffee

KUWAIT • Jumo Coffee Roasters

• Earth Roastery

• VOL.1 Specialty Coffee Bar x Roast Lab

LEBANON • Café Younes

• Kalei Coffee Co

roast would work well for filtered coffee and espressos. However, the biggest challenge is in finding the right balance between a light and dark roast while uncovering the hidden aroma and flavor locked inside every type of bean.”

Maroun Tawk Training Manager Automatic Brewers (Barista) Maroun Tawk, training manager at Automatic Brewers (Barista) attempting to unravel the big question of what roast to use explained that, “Roasting coffee is a very complicated process with a lot of variables and different points of view for coffee roast masters. While omni roast is trying to drive the new era, many professionals remain skeptical that each coffee method has one ideal roast profile. On the other hand, using an omni



To further ensure an unforgettable experience, vendors are working hard to pair their coffees with tableware that accentuates and also appeals to consumers who may or may not be fully knowledgeable about coffee, but crave a visual experience. “Of course, the cup or glass shape, size and color could affect the customer's coffee taste expectations and drinking experience," Tawk said. "Many argue that a certain size and shape must be used for certain recipes to achieve a better visual experience, yet more often than not, it all comes down to personal preference and concept influence. Not only that, but baristas should take into consideration the different liquid densities when employing drinks with numerous layers.”

• La Maison Du Café

• Senso Coffee Roasters

• Latte Art

• Suz'

• Newtown Specialty Coffee Roasters

UAE • Emirati Coffee

• Encounter Coffee

• Raw Coffee Company

• Seven Fortunes

• Specialty Batch

• Stomping Grounds

5TH WAVE SMART CAFÉ CONCEPTS Today’s 5th Wave businesses create and consistently deliver highly engaging and aspirational experiences to clearly defined customer target audiences. These forward-thinking businesses are highly commercial and possess the mindset to constantly strive toward excellence, meticulously engineering and refining every process. Here are our favorites: GOOP Gwyneth Paltrow's lifestyle brand Goop frequently features products from around the world and the latest Goop pop-up was in Tokyo, Japan. The limited-edition popup is a store and cafe concept. Since it was designed as a 'livable, shoppable experience', there is also an on-site cafe, inspired by Paltrow's own love of Japanese cuisine. This includes healthy dishes such as vegan miso kale salad, corn soup with coconut milk and avocado chocolate mousse. goop.coom

CARDBOARD Indian architecture studio Nudes designed the 'Cardboard' café in Mumbai with an unconventional yet eco-friendly material. While the core, shell and service components of the cafe are constructed from other materials for the sake of structural integrity and function, the remainder of the café, from its seats to the sculptural walls, is entirely shaped by cardboard. This café was created to show how durable and versatile cardboard can be as a biodegradable material.

ALFRED When it opened in 2013, Alfred was the pit stop for those seeking a cup of coffee during their Melrose Place retail therapy - fashion bloggers like Chiara Ferragni, sprinkled their social media snaps with Alfred's signature #butfirstcoffee sleeves. Ferragni was one of the first influencers to tag Alfred and wasn't paid a cent nor comped a single latte to do it. An ongoing series of collaborations with cult-cool LA labels, have furthered Alfred's fashion credits.

LUCKIN COFFEE Figures from the International Coffee Organization indicate that coffee consumption in China is set to grow at an annual rate of between 15 and 20 percent, and expected to double by 2022. Taking the opposite approach of Starbucks’ highend strategy, Luckin offers a cashier-less environment and competes predominantly on speed and low prices. Luckin has also embraced digital commerce, with an online customer experience consisting almost exclusively of in-app purchase and delivery.





Dutch Lab’s Burj AKMA’s opulently-complex coffee art machine makes its debut at the Dubai Hotel Show 2019.

Robert Jones Managing Director Coffee Planet

SALUTING THE CAFFEINE FIX Despite there being more choice of hot and cold beverages than ever before, our thirst for coffee, it seems, remains insatiable. HN tracks the latest trends in this bullish industry from crop to cup

Amin Younes Managing Partner Café Younes

Jean-Marc Duvoisin CEO Nespresso


Data shows that we remain a global community of coffee lovers, with an estimated 2.25 billion cups of our favorite drink consumed daily throughout the world. Global consumption is forecast to rise to a record 163.2 million 60-kilo bags in 2018/19, according to figures released by the US Department of Agriculture. In a reflection of rising demand and buoyed by a bumper harvest in Brazil, world coffee production is also expected to hit a new high of 171.2 million bags over the same period, up 11.4 million on the previous year. However, while coffee continues to retain its ranking as one of the most popular beverages in the world, tastes are changing and the market is diversifying to keep up with growing demand for a broader, more creative mix of top quality products. Aside from having a healthy appetite for experimenting with new varieties of coffee-based beverages, today’s consumers are more inclined than ever before to want the full picture about what they’re drinking, from crop to cup. And then there’s the small matter of how attractive or instagrammable the final product looks; appearances, it seems, definitely matter.

Branislav Beronja

T is for traceability

Brand Manager, MEA Cafés Richard

It may have taken several years and plenty


of campaigning, but today, there is an understanding amongst stakeholders that the coffee economy must be sustainable and inclusive. Consumers, too, are keen to see the producing nations in Africa, Asia, Latin America and the Pacific benefiting from what is, for many, their number one export. Against this backdrop, the industry has moved to not only heighten its involvement and help producers to achieve these goals, but also share its progress with a customer base that wants detailed information. From addressing water pollution issues arising from wet processing to implementing projects aimed at improving cultivation and bettering the living standards of farm workers, initiatives are gathering pace and industry players are keen to highlight the part they are playing in making things happen. Nestlé Nespresso SA regularly updates consumers on the latest developments in its AAA Sustainable Quality™ Program which is supporting more than 100,000 farmers in 13 countries by helping to improve the yield and quality of their harvests. Robert Jones, managing director of Coffee Planet, told HN that as a UTZcertified roaster, the firm believes the best way to ensure fairness and sustainability is in understanding its entire supply chain.

“We ensure that we provide the highest quality specialty-graded Arabica coffee beans and manage the full traceability - a pivotal element to nurturing the development of the specialty coffee industry, making sure it’s the best it can be,” he said. The importance of maintaining the highest possible level of sustainability and ethical sourcing end to end is something that Amin Younes, managing partner at Café Younes, is also all too aware of. He explained that as well as championing key practices from its green coffee suppliers, such as organic processes, fair-trade, socially and environmentally responsible commerce, shade-growing and bird-friendly cultivation methods, the company was implementing similarly eco-friendly practices in its stores. “These include using biodegradable packaging, waste management, organic products and the reuse of coffee ground as natural

Aside from having a healthy appetite for experimenting with new varieties of coffee-based beverages, today’s consumers are more inclined than ever before to want the full picture about what they’re drinking, from crop to cup plant fertilisers,” he said. Nespresso took recycling to a new level this summer when it teamed up with the Swedish lifestyle bike brand Vélosophy to produce a stylish, limited-edition bicycle made from recycled aluminium coffee capsules. Jean-Marc Duvoisin, CEO of Nespresso, said; “Through our collaboration with Vélosophy, we're illustrating to coffee lovers the potential of recycling their aluminium Nespresso capsules.”

Cold is hot Such ideas are undoubtedly what today’s customers want to see, alongside the latest trends in coffee products, which most definitely include cold brew. Today’s coffee drinkers have shown themselves to be extremely partial to this less bittertasting, mellower coffee, according to Younes, which involves leaving ground coffee beans to soak in cold water for up to 24 hours. “Cold coffee consumption is growing at a very fast rate mainly due to its preference by millennials,” he said. “In hot weather, the ‘younger’ generation has the tendency to indulge in a flavored frappé, while the slightly older generation, who could be considered coffee ‘purists’, usually enjoy cold brews.” Taking cold coffee to another level is Nitro coffee, which is another trend that looks like it’s here to stay. An infusion of nitrogen gives this cold brew a foamy head and

creamier texture, while the coffee also has a cascading effect when poured, which may well explain its popularity amongst millennials who enjoy filming and posting their social gatherings.

Picture perfect Similarly, coffee-based drinks that are big on creativity and therefore highly instagrammable, are also proving popular, as Branislav Beronja, brand manager, MEA, and trainer for the French roaster Cafés Richard, explained. “The tendency is to move from ‘standard’ to the more sophisticated beverage. Therefore, syrup and milk-based coffee applications, such as frappés, mocktails and espresso tonics with a colorful presentation form are in high demand,” he said. The trend for posting photos has also prompted industry players to get creative themselves, according to Younes, who explained that the café makes an effort to pair its beverages accordingly. “This includes not only food and dessert, but even flowers, artwork and books,” he said.

Ditching the dairy Coffee shops have also moved to keep up with rising demand for milk alternatives, with many customers today expecting to be offered a readily available choice that doesn’t compromise the final product. “Soy, oats and almond milk are all working well with coffee-based drinks,” Beronja said. “Companies are working on the best formulas to meet the barista’s needs, especially when steamed and frothed.” Jones agreed that research and testing had helped to ensure the high standards demanded by today’s discerning customers were met. “Many of our hotel and foodservice customers have implemented milk-based alternatives and our product and training team ensures that we use the best products to match our coffee taste profiles,” he said. “As the world continues to acknowledge these dietary necessities, it is important for us to adapt whilst continuing to provide the best products and coffee experience that customers know and expect.”

A healthier outlook For an industry that has had a bumpy ride in terms of price fluctuations and often less-than-positive health press reports, there’s been better news as of late. Today, new research suggests that moderate coffee consumption can indeed have significant benefits, as Younes noted. “Caffeine may improve mood, decrease the likelihood of depression, stimulate brain function and protect against Alzheimer’s and Parkinson’s,” he said. Recent studies also suggest that coffee drinkers are less likely to die from coronary disease, heart disease, stroke, diabetes or kidney disease. Time for a cuppa!





WHAT'S BREWING? Whether it's the latest app on the market or Nitro cold brew hitting the shelves, here's what's new in coffee

NESPRESSO LAUNCHES NEW MOMENTO COFFEE SYSTEM Nespresso Professional has launched the first two coffee machines (single and double head) in its Nespresso Momento range, developed specifically for the office sector. Inspired by the evolution of new workplaces and new ways of working, the Nespresso Momento system is designed to deliver authentic, sustainable, high quality coffee experiences that bring people together in office environments. Given people’s ever-expanding coffee preferences, the machine recommends the optimal cup length and provides information on the aromatic coffee notes and intensity for all of the 13 coffees in the Nespresso Professional range.

CAFÉ YOUNES’ BLACK COFFEE TO EXPAND IN THE UAE The firm is set to take its specialty coffee shop concept Black Coffee outside of Lebanon, with plans to open its first outlet abroad in Dubai in the first quarter of 2020. Faysal Younes, managing partner, told HN that the shift of focus onto independent outlets with a boutique approach, solid in their core execution and passionate about the premium coffees they serve, had convinced the firm that the timing for their expansion was spot on. “Black Coffee by Café Younes is an extension of the Café Younes’ heritage and history, with an eclectic design experience and an industrial, yet warm interior with an Arabicrooted feel,” he said. “We are in the process of securing our first location in Dubai very soon, while keeping a close eye on other markets, such as KSA and Kuwait, for which we are currently in negotiation with different parties.”

NEW NITRO OPTIONS FROM COFFEE PLANET Coffee Planet will be further diversifying its offering in the coming months with a range of Nitro cold-brew, ready-to-drink coffees in three flavors: Nitro black; Nitro latte; and Nitro latte with vanilla. “These are a healthy alternative to energy drinks as they only contain natural sugars,” Robert Jones, managing director, said.



MY BARISTA APP FROM BARISTA ESPRESSO Preserving the art of fine coffee, Barista emerged as a pioneer of Italian espresso since 1999. Now through My Barista mobile app you can: - Shop for coffee, machines, pods, capsules… - Get your order delivered to your predefined address - Check our latest offers - Collect points through our loyalty program and redeem them with Barista offered Items

SUMATRA ORANG UTAN COFFEE BY CAFÉS RICHARD Cafés Richard has just launched a top-quality, new label titled Sumatra Orang Utan which is now available in the UAE, Bahrain, Qatar and Lebanon. Cultivated exclusively for Cafés Richard, the plants are grown in the exceptional terroir and microclimate of the tropical forest of the Gayo Highlands, Aceh Province, in the north of the Indonesian island of Sumatra, under a program set up to prevent the gradual destruction of tropical forests, which are the habitat of the endangered orangutan.

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CLASSE 10 - RANCILIO MACCHINE PER CAFFÈ The new totally automatic iSteam wand allows milk to be heated and frothed using a mix of steam and air, to obtain a soft and compact froth. RANCILIO GROUP S.p.A.

What’s next for your coffee bar counter, hotel or restaurant? Here’s what’s piping hot

SPEEDSTER Handcrafted in the Netherlands, this machine is an icon of thermal stability and industrial design. Adjustable progressive pre-infusion cylinder offers a wide variety of start-to-finish pressures to play around with. A pre-infusion cylinder allows the water to flow through the coffee with as little pressure fluctuation as possible. KEES VAN DER WESTEN

GEMINI 220 PROFESSIONAL COFFEE MACHINE Fitted with the double head technology and milk frothing function, this machine is perfect for Latte lovers as the Gemini 220 makes flawless Cappuccinos and Latte macchiatos. Double head technology with milk frothing function. The double extraction head enables the machine to prepare two perfect coffees simultaneously. Fully automated and with multiple functions, it has three programmable cup sizes: Ristretto, Espresso and Lungo. NESPRESSO

SYNESSO S200 The newest model espresso machine, the S200 is built with reliability and accessibility in mind. The goal with the S200 was to create an approachable, volumetric machine with the quality Synesso is known for. Extraction is controlled by volumetric programming, with two user-defined programs per group. SYNESSO

SLAYER ESPRESSO - STEAM BOX SET A three tier product option package for every cafe type and customer. The Steam Box Set brings the café countertop a low profile, ergonomic design for fast, efficient beverage preparation. All three products feature advanced volumetrics with a classic nine-bar pump extraction. SLAYER ESPRESSO


Y3.2 The new, compact Y3.2 prepares a perfect cup of espresso and coffee all at the touch of a button with iperEspresso coffee and espresso capsules. Now in blue. GREEN&CO.



With PID heat control and insulated boilers, the F18 falls into the SEEM range (Sanremo Energy Efficient Machines) which means it will use up to 35 percent less C02 than a traditional single boiler machine. The highperformance stainless steel steam wands are ‘Cool Touch’ meaning baristas can focus 100 percent on their latte art without worrying about the risk of burns. SANREMO

LA MARZOCCO KB90 Designed to simplify the motions required to engage the portafilter and reduce the strain by 12 times on the barista for even greater performance and everyday usability. The Straight-In Portafilter can noticeably mitigate the repetitive stress injuries occurring through its ease of action improving the natural workflow and output of barista. LA MARZOCCO

NESCAFÉ BEANS FRANKE A600 The A600 coffee maker with milk frother enables the selection of beverages to be set individually and adapted precisely to your requirements. Achieve additional sales through the easy placement of advertising messages and images on the display. Unlimited varieties with cold and hot milk, cold and hot milk foam. Enhance your beverages with up to three different coffee flavors. GREEN&CO.

PEANUT COOKIE SYRUP Just in time for the winter season, MONIN is launching Peanut Cookie syrup. The new syrup is a balanced match between the sweet taste of the chocolate cookie and peanut. Decadent and authentic, and without any allergens, this new flavor will allow you to revisit the classics of the world of hot beverages (latte, cappuccino, chocolate, etc.), as well as the world of cocktails. MONIN

With nearly 80 years of roasting and brewing expertise, Nestle introduces the new range of NESCAFÉ® Whole Roasted Coffee Beans; a very well balanced blend of Arabica and Robusta, a full-bodied espresso, with dark chocolate and hazelnuts notes. NESTLE PROFESSIONAL ME


MEXICO ALTURA ORG An organic Grand Cru Arabica harvested by small producers from Santa Maria Ozolotepec on the slopes of the Sierras de Oaxaca in the south of Mexico. A refined and soft coffee with honey hints, excellent for espresso or slow coffee. GABRIEL BOCTI SAL

THE TWIST PRESS® COFFEE MAKER FROM BARISTA & CO® The Twist Press® is a new coffee press that brews consistently delicious coffee with a twist. The versatility of the Twist Press® allows it to create a range of flavors to suit any coffee lover’s tastes, whilst keeping acidity very low and avoiding bitterness. Its rapid brewing method can create an amazing cup of coffee in as little as 30 seconds. BARISTA & CO

Most coffee capsules use an aluminium sachet to keep the coffee fresh, but Café Abi Nasr doesn’t. Instead, they have built in a plant-based oxygen barrier to keep coffee fresh. CAFÉ ABI NASR


CORSO SCHIUMA CORSO Espresso Capsule System machine with an integrated milk frother. 19-bar pressure. Adjustable short and long espresso buttons, along with one push button for cappuccino and café latte. CORSO ESPRESSO

ATHENA ACTUATOR Among Aptar’s wide range of coffee closures, the Athena actuator with pressurized technology creates a frothing effect. INTERNATIONAL TRADE CENTER

Riforma is a project of research and restoration of the most ancient machines – produced by Elektra – that were found in old premises or in cellars of hotels and restaurants that shut down a long time ago. The best ones were then are completely dismantled, recalibrated and provided with a new and modern heart, enabling them to keep these precious and beautiful witnesses of history alive. ELEKTRA S.R.L. OCT-NOV 2019 | HOSPITALITY NEWS ME







A new ecological, recyclable and microwavable leak-proof salad bowl with transparent lid; available in three sizes: 500 ml, 750 ml, 1000 ml. PRO PLUS CREATIVE

New professional Deep Freeze icy navy bag is designed for carrying ice cream during extremly hot weather. PRO PLUS CREATIVE

FIBROX DUAL GRIP KNIFE SUPER FLEXIBLE Special high quality fibrox dual grip, super flexible ideal for comfortable working/slicing, nonslip black handle and 100 percent dishwasher safe. I.HAKIM DOWEK & SONS SAL | MEMBER OF GROUPKA

BARSTUFF These black straight drinking straws are ecological alternative to conventional drinking straws made of plastic. MG HOTEL SUPPLIES

Invest in the right products and equipment to make cooking easier. Here’s a good place to start

CAKE FORK Special high quality cake fork from Victorinox Switzerland; simple design, black handle color for everyday usage and 100 percent dishwasher safe. I.HAKIM DOWEK & SONS SAL | MEMBER OF GROUPKA

SWISS CLASSIC PARING KNIFE SET Special high-quality Swiss classic paring knife, set of six pieces, from Victorinox Switzerland; black handle color. I.HAKIM DOWEK & SONS SAL | MEMBER OF GROUPKA

FOODSNIFFER The world’s first handheld mobile device that determines the freshness of raw meat, poultry and fish. Once wirelessly connected to your smartphone via an app, it measures raw meat gas levels, analyzes results and instantly tells you the level of its freshness and safeness to eat. FOODSNIFFER

BARTESIAN Bartesian creates premium cocktails on demand. Combining mixology and technology, you don't need to be an expert mixologist to enjoy an excellent cocktail. BARTESIAN

HALAWA BAR Halawa, a popular sweet snack in Middle East, is now sold in bars, available in a wide variety of flavors: chocolate, vanilla and pistachio. Halawa contains sesame tahini, glucose, sugar and vanilla. EST. NICOLAS ABOU FAYSSAL FOR INDUSTRY AND COMMERCE


IXSIR GRANDE RESERVE ROSÉ A delicate rosé, its fragrant and floral bouquet are a prelude to a bold yet subtle mouthfeel. . Mourvedre 40%, Cinsault 40% and Syrah 20%.

IXSIR GRANDE RESERVE WHITE The nose is enticed by an explosion of white flowers, peach and citrus fruits. 60% Viognier, 25% Sauvignon and 15% Chardonnay. IXSIR


KIWA CHIPS Kiwa chips are kettle-cooked using unique natural ingredients harvested by low-income farmers all the way from the Pacific Coast's sea level to 11,000 feet above sea level in the Andean mountainous regions of Ecuador and Peru. Most of the raw materials come from South America. ETS. EDMOND R. GORAIEB SAL

PLANT BASED CHEESE Monou is a homemade plant based cheese, made from cashews and almonds. 100 percent natural, free from gluten, dairy and preservatives and comes in different flavors. MONOU






DISRUPTIVE, MULTI-FUNCTIONAL AND ECO-FRIENDLY HN explores some of the world’s top global brands offering cutting-edge commercial kitchen equipment which is not only state of the art, but also minimizing operational overheads Technological innovation has radically disrupted the world in many ways and in so doing, raised awareness about how we can live a healthier lifestyle. Like elsewhere, this trend has gathered momentum in the hospitality industry in recent years, with consumers demanding greener options when it comes to their food, be it ordering in or eating out. As a result, manufacturers of commercial kitchen equipment have made huge investments to ensure that their equipment is as efficient and eco-friendly as possible. Furthermore, the F&B industry has been grappling with its own set of obstacles, including the ever-decreasing size of kitchens. Today, it is essential that appliances are not only compliant with ecofriendly standards, which will allow users to promote that fact and, in so doing, attract promising business opportunities, but can also fit in smaller spaces. HN contacted suppliers of several world-class manufacturing brands to discover more about what’s making waves in the world of advanced and eco-friendly commercial kitchen equipment and to find out which products are set to reach the Middle Eastern market in the coming year.

MKN’S SELF-COOKING AND CLEANING MARVEL A line of ecologically friendly commercial kitchen appliance comes from one of the world’s top brands, MKN. The FlexiChef is one of the smartest and most eco-friendly cookers available on the market. Whether cooking, frying, deepfrying or pressure cooking, this machine seems to do it all effortlessly. In a major plus, the producers have also tackled the cleaning issue, which has long been an industry headache due to the time it takes and the expense of detergents, chemicals and water. MKN’s answer to the problem is a feature it calls SpaceClean, which represents the first automatic cleaning system for horizontal cooking technology. The complete cleaning process is finished in just two minutes (plus setup time) and is chemical-free, thereby ensuring that the food maintains all its flavor without the transfer of cleaning materials. Each intermediate cleaning cycle requires just 26 liters of water. One final eco-fly feature is the ability of the machine to only consume power when it is needed through its Turbo Power Block. Integrated multi-sensors immediately detect where action is needed during cooking and only the necessary amount of energy is then supplied.



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

MKN FlexiCombi Performance redefined.

#mychoice |







OLIS EVO DEEP FRYER Innovating how food is cooked, this Italian brand offers professional chefs ideal solutions and operators a costcutting machine that achieves optimal results with minimum input. Small, but ingenious, it offers time-strapped operators an appliance that affords them more time to tend to other more pressing culinary matters, while knowing that the OLIS will take care of the rest. Its ‘automatic basket lift’ system allows for speed and efficiency by programing the recipes on the touch screen panel and then watching the finished cooked product’s basket rise once the desired time is reached, thereby ensuring the right results at the right time. Another energy-saving feature is its automatic gas ignition system that allows the user to reliably set the exact temperature and, in turn, perfectly control cooking levels. Furthermore, to better streamline as much of the operation as possible, the OLIS features an automatic fill/dump oil system. This means filling and draining the oil is no longer done manually. The

standard model allows the operators to drain used oil or water for cleaning the tank, not only internally, using a bowl located in the housing, but also externally, using a drain valve pipe extension. The other version contains the new filtering system with fresh and used oil management options. Used oil can be filtered, drained and then quickly reintroduced into the tank via a dedicated pump. It also drains the used oil from the collection bowl to an external container. Alternatively, it can collect fresh oil from an external vessel and deliver to the tank. A closed circuit ensures that the hot oil will be handled safely. In addition, the machine comes with a high-resolution, seven-inch touchscreen control panel for managing cooking temperature, frying programs, HACCP alarms, tank cleaning cycle, pre-heating and system diagnostics. Simply put, the oil care program lets you monitor the condition of the oil based on use.,

FT1000E LOW ENERGY SERIES This new flight-type warewasher features redesigned wash, airflow, and heat-retention elements, enabling use of lower electrical-draw components such as pumps, motors, heaters, etc. Result: 12%-20+% energy reduction depending on configuration, and smaller circuit breakers, all while maintaining wash quality. HOBART CORPORATION

INDIGO NXT Ice production and efficiency. The Indigo NXT line achieves both, with refinements that enable a combination of efficient rotary compressors and environmentally friendly R410a refrigerant, neither seen before in U.S. icemaking. In fact, Indigo NXT produces roughly 50 pounds more ice daily and is an average of 11 percent more efficient than models using R404a. MANITOWOC ICE/WELBILT CORP.






MODULAR PROFESSIONAL FULL ISLAND COOKING RANGE One of Italy’s most reputed kitchen appliance manufacturers, Modular is a brand offering users struggling with kitchen space the ideal solution to fit just about everything they need into a small and incredibly efficient piece of hardware. However, if space isn’t an issue, this particular model remains ideal for building a chef’s dream kitchen. Modular focuses its production efforts on generating maximum efficiency and safety with a quality-to-price ratio to match. To ensure that its machines meet the various international quality standards, the brand has qualified for and acquired numerous internationally recognized certifications, making it a leading contender in the global market. Containing dual front-facing controls, the full island range system can easily be custom-tailored to accommodate

its user’s every need in the kitchen, while its modern and elegant design is esthetically pleasing. The oven knobs are waterproof to ensure a firm grip and avoid any kind of liquid spillage into the mechanism, while the units’ curved edges further minimize the need for cleaning. Users can also enjoy cooking over an open fire or solid top for a more diversified experience. When it comes to preparing any kind of pasta, the oven’s steam-cooking abilities are the perfect fit for these and similar dishes. For those who crave a more hands-on eating experience, the unit accommodates a multitude of gas and electric-powered friers and a water or coal grill for Sunday barbecues. Made entirely of 100 percent recyclable stainless steel, Modular also acknowledges today’s environmental issues.,


Industry experts from across the UK gathered in London in mid-March to discuss the growing menace of fatbergs in the UK’s sewerage system, and agree a plan to tackle them. Kingspan Water & Energy showcased its new 'world-first' #FogtoFuel initiative to reuse fat, oil and grease waste and turn it into fuel for vehicles.



The brand offers products that are designed and built on the premise of eliminating excessive energy and water consumption, while achieving high-quality results. Alto-Shaam has, in fact, found that efficient use of power and water is the key to controlling and enhancing food quality, while also reducing operating and maintenance costs for customers. A prime example, its Cook & Hold Ovens are designed to produce better food quality and higher yields, while reducing energy usage and operating costs. Gentle, radiant Halo Heat® technology evenly surrounds food without the use of extremely hot elements, added humidity or fans. These ovens are 50 percent more energy efficient than their traditional counterparts and can be placed anywhere, requiring no ventilation system or water hook-up. Another efficient product designed to produce high quality food while reducing costs are the Vector® series of Multi-Cook ovens. Thanks to Alto-Shaam’s Structured Air Technology®, the Vector® Series of Multi-Cook ovens can cook twice as much food in double the speed of their traditional counterparts. The volume and variety of food produced eliminates the need for bulky, single-use and non-energy efficient equipment. Its four independent chambers mean operators can control the temperature, fan speed and cook time in each individual oven compartment for maximum flexibility, allowing them to simultaneously cook a variety of menu items with no flavor transfer in the smallest, ventless footprint. Soon to be launched on the Middle East market, the latest version of Alto-Shaam’s Vector H Series of Multi-Cook ovens features a new design, advanced user-friendly interface and the ability to customize each oven with colors to match a client’s desired front-of-house experience.




VALORIANI OVENS Baby, produced by Valoriani, is the first conceptually born oven for home use but with features that make it a real professional mini best suitable for mobile catering, live stations, special-requirements pizzas, such as glutenfree options. Baby Valoriani, powered by both wood and gas, is professional mini, practical, transportable and suitable for every situation. EQUIP’HOTEL

As is the case with today’s appliances, being ‘intelligent’ has become a standard feature and the Vento smart power blender is a perfect example of eco-friendliness. Vento - 'The Smart Power Blender', is a latest generation power blender by Bugatti, certified for professional use and developed in collaboration with a team of expert chefs that have tested all of its functions. It uniquely fuses innovation, smart technology, design and versatility to offer maximum performance. Equipped with the Bugatti's B Chef App for tablets and smartphones, it not only contains an endless recipe collection, but an assistant to make recipes perfectly every time. Depending on the recipe, it can set the speed and timings, ensuring that recipes produce professional results. To prepare more complicated recipes, more than one blender can be used at the same

time. The blender’s innovative DC Brushless motor guarantees 57 percent more torque than traditional AC motor power blenders. As a result, it can maintain the set speed even when under strain, without losing performance; this gives maximum control for preparations, especially when it comes to difficult or tricky mixtures. From kneading to chopping, from smoothies to pureed soups, this blender can satisfy modern needs for the preparation of healthy and natural foods. The BPA-free polycarbonate high-resistance jar is easy to use, can be placed in four different positions and can also be used as a serving jar. Furthermore it is equipped with the B Safety System, unique in its category, which automatically turns the blender off when the lid is removed from the jar to avoid accidental spillage. The blender has three different-sized jars and a soundless cabin for maximum silence, an important feature if used in an open kitchen setting. TOMADO,



Simple and elegant design with a mirror finish cover. Clips on frame conveniently hold cover when open. High legs allow for extra space to prevent fuel holder bottoms from overheating table surface. Includes water pan, food pan, two fuel holders and plastic handle. THE HOSPITALITY & CULINARY OUTLET SAL

Acero forged series offers exceptional commercial quality. Fully forged, full-tang construction Made of X50 Cr MoV15 German steel. Unique POM injection-molded handles help to achieve balanced weight distribution for ease of use. THE HOSPITALITY & CULINARY OUTLET SAL

LODGE'S BLACKLOCK COOKWARE Lodge Cast Iron is releasing a new triple-seasoned line of lightweight cast iron cookware, dubbed the Blacklock Collection. The line is named after the company’s original foundry and touts a triple-seasoned coating for a natural, non-stick surface. The line is launching with seven core pieces: a 7-inch skillet; a 10.25-inch skillet; a 12-inch skillet; a 14.5-inch skillet; a 5.5-quart Dutch oven; a 12-inch grill pan, and a double-burner griddle. The primary handles of the skillets and grill pan are extended and raised with a cool-V design to stay cooler longer, and the assist handles are elevated for comfort and control. The cookware is made in the U.S. BEYBAND INTERNATIONAL, INC.







the whole bean Chocolate is currently an industry showcasing great innovation, flavors and variety. HN investigates what the biggest players are doing with the proverbial bean

Maurice E. Feghali CEO EMF Trading Ltd - Middle East

Glenn Noel Pastry Chef Instructor Middle East, India, Africa Valrhona

Jad Antaki General Manager Polygel

Mordor Intelligence, a global research company, forecasts that the world’s premium chocolate market will be valued at an estimated USD 33 billion by 2024 at a CAGR of 10 percent during the forecast period (2019-2024). One key market trend making an impacting is the growing demand for organic, vegan, sugar and gluten-free chocolates. Of that share, Global Information, a market research company, expects the Middle East and Africa chocolate market to reach USD 6.5 billion by 2024 at a CAGR of 7 percent during the forecast period (2019-2024). Development in modern retailing also boosted the demand for chocolate in the Middle East. The large expatriate population in the region, especially in the UAE and KSA, contributed to the increasing demand for chocolate products. New product innovations, partnerships, mergers, acquisitions and expansions are the major strategic approaches preferred by the companies in the markets studied.

Similarly, today’s consumers are increasingly interested in where their food comes from, with companies responding by offering that information across a broader range of product categories, especially when it comes to where these products were manufactured. Artisanal and handmade offerings are on the rise, with manufacturers communicating the processes for some of their products with labels such as ‘stoneground’ and ‘slow churned’ to position these on a more distinct scale.

The report also revealed that due to the growing awareness of the negative effects of synthetic products on health and the environment, most health-conscious and informed consumers have started opting for organic products. Furthermore, the demand for limited edition chocolates is playing an important role in the market studied. Factors such as shape and packaging of chocolates are the key strategies adopted by companies to attain maximum sales, especially during festive occasions. This is fueled by the branding of seasonal and premium dark chocolates as gifts, primarily attracting consumers who are influenced by the products’ price, packaging, ingredients, authenticity and buying experience. Another interesting development saw demand for a combination of chocolates in unusual exotic flavors with a noticeable increase in demand

The rise in health concerns worldwide are having a key impact on the chocolate industry, with products advertising ‘no added sugar’ and allergenfree alternatives. One other novel proposition has been the introduction of fruits and vegetables to some chocolates. In parallel, real ingredients with natural colors are used to reassure consumers of the health merits such products offer. A new technology called cold-pressing is used to process unroasted cocoa beans to better preserve the nutritional content of the bean. Lastly, and as global warming takes its toll, more heat stable chocolates are emerging that allow consumers to enjoy their products in more challenging environments, a result achieved by reducing, in some instances, the amount of cocoa butter used, and in others substituting it with vegetable oil and cocoa powder.

Mohamad Hashwi CEO Bano Trading


for innovative savory varieties; unsurprisingly, therefore, multi-flavored products are becoming all the rage. Texture is also playing an instrumental role when it comes to the consumer's sensory experience with more products offering creative combinations of crispy inclusions in a soft filling. A play on color is also ushering in a range of brighter propositions that are not only are eye-catching, but also very Instagramable.


Barry Callebaut has debuted the world’s first chocolate made with the entire cacao fruit, including its nutrientdense peel and fruity pulp juice. As of May 2020, this new type of chocolate will be available in two variants, which will be adopted first by 30 chocolatiers and pastry chefs worldwide.

CALLEBAUT BREAKS NEW GROUND Callebaut chocolates have been crafted from bean to bar in Belgium since 1911. The beans are roasted whole to awaken all flavors and essential aromas and all chocolates and recipes are made from 100 percent traceable and selected beans. This will be clearly communicated with the new packaging, which will be introduced in 2020. Because millennials want clean and healthy food that best fits their lifestyle, elements such as palm free, glutenfree products with reduced sugar are the standard and cannot be conceived as secondary elements anymore. For these reasons, EMF Middle East, which has been for the last 40 years the coordination representing Barry Callebaut Group, is revealing its new 2020 launches for the first time with the introduction of the Choco Crema range by Callebaut. It is the brand’s newest proposition, which meets these demands with ready-to-use products. These ferry the iconic taste of Callebaut chocolate designed to be used in all bakery and pastry-related applications. Another innovation is the ECL1pse, Callebaut’s new milk chocolate. It offers the sweetness of milk, yet with only 1 percent added sugar and no artificial additives whatsoever. This genuine Belgian milk chocolate has about twice the milk and cocoa content compared to regular milk chocolate. It is darker, smoother, creamier and more intense than any other milk chocolate on the market. This balance will enable producers using it to reduce the sugar content in all their popular chocolate desserts and pastries between 20-50 percent. Constituting the world’s most uncommon chocolate discovery in 80 years, the brand also offers its RUBY Chocolate line. This gift from Mother Nature surprises and bedazzles with its completely new chocolate taste and color experience, born from the ruby cocoa bean free from colorants and fruit flavorings.

Furthermore, EMF is also proud to present Choco Gelato, the world’s first real chocolate gelato range by Callebaut. It is the direct result of the efforts of the brand’s chocolate and gelato makers’ joint collaboration. It offers consumers more taste, texture and color for a truly exciting experience. For the first time in history, chocolate now spans the full spectrum of flavors and colors. With the brand new ruby RB1 and Gold chocolates, the brand is proud to offer all consumers a complete premium Belgian chocolate range to create their unique gelatos! With Choco Gelato ranking as Italy’s preferred flavor, the possibilities for producers to innovate and in turn excite their customers has grown bigger than ever before. All five chocolates guarantee the brand’s utmost dedication to quality from bean to bar, backed by the belief that great chocolate starts with sustainable cocoa beans sourced from passionate cocoa farmers. Another innovation by Barry Callebaut, is the ‘Natural Dark’ cocoa powder constituting a breakthrough set to create a new standard in the cocoa market. Introduced to the baking and confectionery trade through its premium cocoa brand Bensdorp, the new powder is 100 perent natural, flavorful and with a superior taste experience obtained that is not processed nor contains any additives. For the first time in cocoa powder history, Natural Dark enables food manufacturers to have a clean label ingredient that delivers an intense chocolate taste in all the major application segments such as baking and pastry creations, cold beverages and ice cream.





VALRHONA’S COMMITTED FESTIVE SEASON EXPERIENCE The brand has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the very beginning, company founder and Pastry Chef Alberic Guironnet was dedicated to the creation of unique, artisan-quality chocolate with complex, balanced and consistent flavors. For almost a century, Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans grown on land masterfully selected for its terroir. Today, leading pastry chefs rely on Valrhona’s expertise to experience the best that chocolate can be. Very few chocolatiers go so far as to become growers. However, Valrhona, in order to oversee its quality and guarantee its refinement, has created strong partnerships with 13 plantations all over the world and has shares in the Millot plantation in Madagascar. Furthermore, based on its quest to create unique flavors, Valrhona devised a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans. Going one step further, the brand created in 1989 L’Ecole Valrhona, which has been helping its customers to learn specific technical skills in the field of pastry and



bonbons. L’école Valrhona is celebrating this year 30 years of committed partnerships with chefs to push forward the limits of creativity. Lastly, and in the spirit of partnership with chefs and chocolatiers, the brand has constantly increased the support given to its customers over the years to promote their professions through the World Pastry Cup. To celebrate another milestone in its illustrious career, the brand introduced the limited 2019 fine chocolate Christmas collection. Star-shaped snowflakes, carefully chosen lights and decorations, dazzlingly colorful presents and of course the wonderful tastes and memories of time spent with loved ones. All this has inspired the new collection with golden settings, showcasing luxury chocolates in the subtlest of flavors. It is a premium, festively designed collection containing a variety of fine chocolates, as well as bar and Christmas delight packs. Each of Valrhona's chocolate colors are represented in an array of indulgent products with different price points. The Pure Single Origins range perfectly encapsulates Valrhona’s values and commitments around transparency, supporting cocoa producing communities and long-term partnerships.


100% natural color

Distributed by Pierre Azar Trading SAL - PO BOX 306 1227 2030 ZOUK MOSBEH - LEBANON - TEL: +961 9 933 024




CACAO BARRY: FROM PLANTATION TO CHEF As a distributor of Cacao Barry in Lebanon and Saudi Arabia since 1993, Polygel has witnessed important evolutions in the world of chocolate and in consumer tastes. Cacao Barry emerged in 1842 with Charles Barry when he went to Africa looking for a variety of unique cocoa beans that would ensure the creation of the highest-quality, premium chocolate. Chocolate customers have evolved. They are looking for high quality products with an intense taste of cocoa, alongside new and different flavors.

Flavors and types Each cocoa plantation is unique. Its geographical location, its environment and its soil are all different factors that give their unique characteristics to the bean. Cacao Barry offers a wide range of chocolates from the Plantation range to the Pure Cocoa products. Chocolate artisans are also looking to distinguish themselves with unique and recognizable tastes, which constitute their signature. Cacao Barry offers them Or Noir TM that gives all artisans the chance to design, shape and develop their own unique chocolate. An organic range has also been created alligned with new trends.

Packaging Packaging has evolved too. In 2015, Cacao Barry launched its new packaging to ensure the protection of cocoa flavors and and celebrate cocoa knowledge. All key information can be found at a glance (e.g. cocoa percentage, fluidity, chocolate format, net weight, etc). Additional information is provided on cacao genetics and the origin of products (e.g. cacao variety, map of origin countries The pistoles are packed in the best quality bags, 100 percent recyclable and easily resealable. With their flat bottom design, they have an excellent standing. They can be stored horizontally as well as vertically thanks to the prints on all sides of the bag.

New techniques Cacao Barry works hand in hand with farmers in production countries to understand how to grow the best beans and release best flavors from cocoa. Thanks to an understanding of the very source, Cacao Barry masters cocoa bean sourcing and good agricultural practices as well as its production from all the ingredients: nibs, liquor, butter. The key to more intense and pure cocoa flavors lies in the quality of the cocoa beans' fermentation. In 2013, Cacao Barry discovered specific ferments naturally present in the local environment that have the best impact on the fermentation process. The result is intense and pure flavors released by each bean. This is Q Fermentation. This optimized fermentation allows for the time to be shortened, while it guarantees a homogenous bean quality and purer flavors of cocoa.





BANOPURATOS GROUP: A NEW WAY TO LEARN ABOUT CHOCOLATE BanoPuratos Group was established in 1995 as the exclusive distributor of Puratos in Lebanon. Over the last 23 years, BanoPuratos has grown to be one of the leading distributors of ingredient and equipment for the bakery, patisserie, chocolate and ice-cream sectors in the Middle East with major international suppliers. Belcolade, the real Belgian chocolate brand is distributed by BanoPuratos in Lebanon and the Middle East. Belcolade Chocolate offers a unique and unlimited taste pallet that can be used flexibly. In its attempt to further spread its expertise, Bano-Puratos established, in



2019, the Academy of Baking Arts (ABA), a novel academy in the Middle East. ABA delivers experience in different sectors covering pastry, bakery, chocolate and ice cream for beginners and professionals with differently-designed courses by local and internationally-renowned chefs. The courses are defined through hands on master classes, collective demos or lectures with a venue masterfully-equipped with the best utensils, machinery and technology to give participants an optimal culinary experience. ABA offers people of all skill levels a unique opportunity to expand their knowledge through a wide

range of different workshops each with a capacity for 40 guests. The aim is to offer something unique in an outstanding location, while ensuring the best service and support for a holistic experience. The program will be overseen by renowned chef and the Academy’s Director, Emmanuel Hamon. He will be offering classes perfectly-adapted to the evolution of the sector, while spreading his passion and experience, as well as incorporating new trends and techniques in keeping with the times.,

WE DEFINE BAKING ART THROUGH KNOWLEDGE AND CREATIVITY Newest Baking Academy In Lebanon ABA “Academy of Baking Arts�, founded by Bano-Puratos in 2019, is one of its first academy in the Middle East. Delivering a unique full experience in different sectors covering pastry, bakery, chocolate and ice cream for beginners and professionals with different designed courses by local and international renowned chefs.

ABA offers a unique opportunity for all people of all skill levels to expand their knowledge though a wide range of different workshops as Hands-on experience or master classes in Baking Arts with a premises that fits up to 45 participants.

Chef Emmanuel Hamon

Academy Director

A Bchamoun Main Road, Lebanon | P + 961 5 801 649 | E | W



RUBY AND GOLD CHRISTMAS YULE LOG Make your Christmas shine with Ruby and Gold chocolate! It combines both dark chocolate sponge textures with gold mousse and ruby crémeux. Combined, these two simply spell next-level-indulgence.

RUBY CRÉMEUX 6 inserts in entremets (each insert 200g)

DARK CHOCOLATE BISCUIT 1 tray of 60 x 40 cm

Ingredients • 163g 35.2% cream EVEN • 244 244g raspberry puree CAP’FRUIT • 16g lime puree CAP’FRUIT • 20g dried glucose 40DE • Boil together. • 130g egg yolks (pre-mixed) • 61g sugar • Mix and add to the cream

Ingredients • 353g Finest Belgian Dark Chocolate – 70-30-38 – CALLEBAUT • 136g butter • Melt together. • 254g egg yolks • 154g sugar • Whip until light. Add ganache.

mixture. Cook like crème anglaise to 82°C. • 488g Finest Belgian Ruby Chocolate – RB1 - CALLEBAUT • 16g 82% butter • 61g gelatine mass • Mix into crème anglaise until homogeneous. Preparation Pour into piping bags. Cool before applying or serving.

BANANA AND LIME MADELEINE BISCUIT 1 tray of 60 x 40 cm Ingredients • 363g whole egg(s) • 189g invert sugar • 348g flour T45 • 174g icing sugar • 5g salt • 15g Baking powder

• 4g lime zest CAP’FRUIT • Mix together. • 112g banana puree CAP’FRUIT • 290g melted butter 82% Add. Preparation Weigh 1200g for one 60 cm x 40 cm tray. Bake at 150°C for 15 minutes.

By Ryan Stevenson

• 299g egg whites • 154g sugar • Whip until a meringue. Add to previous mixture. Preparation Pour onto a baking tray with Silpat baking pan or a frame lined with baking paper. Bake at 170°C for 12 minutes.

RUBY GLAZING 4 large entremets Ingredients • 39g water • 233g glucose • 233g sugar • Boil to 104°C. • 233g raspberry puree – CAP’FRUIT • 110g gelatine mass • 2g Power Flowers™ Red –

MONA LISA • 233g Finest Belgian Ruby Chocolate - RB1 – CALLEBAUT • 110g mirror glaze – Cristalline Neutral – BRAUN Preparation Pour over previous mixture. Mix well.

GOLD MOUSSE Ingredients • 3 yule log moulds of 30 x 5 cm • 128g milk • 128g 35.2% cream EVEN • 27G vanilla AUTHENTIC PRODUCTS • Boil together. • 55g eggs yolks • 25g sugar • Mix together. Make crème anglaise.


• 365g Finest Belgian Gold Chocolate CALLEBAUT • 183g Finest Belgian Milk Chocolate Power 41 CALLEBAUT • 32g gelatin • Pour over crème anglaise. Emulsify. Preparation Wait until mass is at 40°C. Fold in 475 g whipped cream (35% fat).


ASSEMBLY AND FINISHING Fill a Christmas mould of your choice with 1/3 with gold mousse. Avoid air bubbles by tapping the mould. Pipe in the ruby cremeux and press in the banana and lime biscuit. Further fill the mould with gold mousse and even the edges. Freeze. After unmoulding, finish the cake with the ruby glaze. Lift the cake carefully and position onto a slab of Callebaut Dark chocolate biscuit. Decorate to the taste. EMF Middle East t. +961 9 938732 |


20 - 22 JANUARY 2020

Kuwait International Fair - Hall No. 8


11:00am - 8:30pm



AN EVENT BY Kuwait City, Murqab, Omar Bin Al Khatab St, Shayma’a Tower, 6 th Floor P.O. Box : 22194 Safat 13082 Kuwait, Tel : (+965) 22253803 / 4 - Fax : (+965) 22253805






August 28

August 7

New Millennium opening in Al Barsha Soft opening of Millennium Al Barsha Millennium Al Barsha located within walking distance from Mall of the Emirates and situated in the bustling area of Al Barsha.

August 22

Skyline Rooftop Lounge with Le Georges Media figures and foodies discovered unique flavors with Le Georges in an evening of tasty bites and dishes beginning with rocca salad, tomato mozzarella bruschetta, salmon tartare and mini burgers for starters and ending with his signature dish: the Beef Tenderloin.

Gearing up for the season with Valrhona Valrhona training festive season pastries with Chef Michel Willaume at Maroun Chedid Culinary Academy.

September 17

September 4

Phoenicia Culinary Institute outing The chefs of the Phoenicia Culinary Institute presented a unique culinary journey in Lebanon at Chateau Kefraya, the country’s second-biggest winery in the Beqaa Valley.

Le Palmier arrives in Beirut French brand of shower gel and hand wash soap, Le Petit Marseillais, arrived in Beirut, bringing fragrant and fresh scents during a brunch in Le Palmier, Mövenpick Hotel. September 12

Dream a little dream at Skybar Beirut Party Skybar Beirut threw its last soiree for the summer season. It was a lavish night with VIP attendance. August 23

Wine in Bois De-Boulogne Mount Lebanon Wine festival took place at Bois De-Boulogne, Mont-Liban, Lebanon. Pictured above: Chateau Oumsiyat owners: Joseph Bou Sleiman, Victor Bou Sleiman, Chloe Bou Sleiman and the director, Louis Lahoud.

September 17

Kempinski Summerland Hotel & Resort launches Rojo Kempinski Summerland Hotel and Resort has launched a brand new culinary entertainment experience; ROJO restaurant. Kempinski’s executive Chef Georges Mansour brought all his experience and knowledge to Rojo, from creating the concept to creating the menu.

September 18

Cheese of Europe cocktail at Centrale Restaurant, Beirut Cheese of Europe cocktail event took place at Centrale Restaurant. Invitees tasted a selection of French cheeses and sampled exclusive recipes by MOF Francois Robin, awarded best cheesemonger in France.

September 13 - 14

Pop up dinner with Chef Tarek Alameddine Chef Tarek Alameddine presented a 14 course tasting menu full of flavors. All proceeds from the memorable culinary experience went to The Red Cross (Lebanon).

September 19

Fever Tree Secret Garden Takeover The premium drink mixer landed in Beirut! The evening was a Fever Tree takeover of the Secret Garden at The Gathering, Beirut.

August 25

World Fair Trade Day Fair Trade Lebanon celebrated World Fair Trade Day for the eighth consecutive year at St. Georges’ Convent, RoumiyehQleyaat. The event was held under the High Patronage of the Minister of Economy and Trade H.E. Mansour Bteich.



September 19 September 17

Patron master class in Beirut Patron Perfectionists seminar with Julio Bermejo the creator of the Tommy's Margarita.

Lactalis Masterclass at Lamina’s catering Lactalis hosted Chef Jean Charles Karmann, accompanied by Fady Selwan for a thrilling Masterclass session.

Approved Event



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