Hospitality News ME - April / May 2021 (Issue 133)

a brand of

EMF Middle East: P.O.Box: 267, Jounieh, Lebanon - Tel +961(0)9 938732 - Fax +961 (0)9 935664 info@emf-me.com - www.emf-me.com

EDITOR'S VIEW

Group editor Nouhad Dammous

Despite the current challenges this wonderful country faces, I remain positive.

Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Publication executive Rita Ghantous Graphic designer Ibrahim Kastoun Features consultant Rana Freifer Sub-editors Miriam Dunn Lisa Jerejian Account managers Michel Ajjoub, Maha Hasbani, Josette Hikri advertise@hospitalitynewsmag.com Subscription executives Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalitynewsmag.com Circulation coordinator Rita Nohra-Kejijian News news@hospitalitynewsmag.com Published by Hospitality Services sarl Lebanon Borghol Building, Dekwaneh P.O.Box 90 155 Jdeidet el Metn 1202 2020 Tel: +961 1 480081 Fax: +961 1 482876 info@hospitalityservices.me www.hospitalitynewsmag.com All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient.

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

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

TECHNOLOGY IS CHANGING THE FOOD & BEVERAGE INDUSTRY Nouhad Dammous, editor-in-chief of Hospitality News Middle East, looks at how innovation is shaping F&B's future -The demand for technology is increasing in the food and beverage sectors due to digital opportunities and consumers’ focus on health.

-The customer’s diet is changing and their growing desire for a healthy lifestyle is persuading the food and beverage industry to follow the trend.

-The food and beverage industry is booming and will continue to do so in the coming years, driven forward by online orders, fast delivery of food at the counter, access to healthy and service robots.

-Numerous big organizations worldwide in many countries have already stopped using cutlery, plastic and plates, for example..

-The rise in growth of new e-commerce channels is proving to be challenging for all big players.

-The era of food delivery has brought convenience to customers and fueled the germination of food delivery business around the world.

-Evolving concepts, from traditional food recipes to ready-to-eat meals and food vending machines, has given customers a choice over habits and convenience over health.

-The guidelines which are regulating food safety and hygiene practices reflect the new emerging food industry, relating to the line of supply and featuring technical references covering areas like design structure, cleanliness, maintenance, food hygiene and transportation protocols.

The standards have established brand perseverance and credibility by pushing ahead ideals for laying a strong foundation for innovation, new product development and adaptation of technologies to help market access.

Product quality will be the key selling point of companies to aid entry into various geographical locations.

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue April - May 2021

03

EDITOR’S VIEW Technology is changing the food & beverage industry

NEWS 08 10 16 18 20

Industry Hotels Food & Beverage Chefs Suppliers

16

Mohamad Ballout

EVENTS WHERE TO BE SEEN 22 23

Horeca Live Lebanon to debut in May 2021 The Hotel Show Dubai is set to reconnect hospitality Full details of the Arabian Travel Market 2021

BUSINESS INTERVIEW 24

Exclusive interview with Elie Milky, VP business development ME, Greece, Cyprus and Pakistan at Radisson Hotels discussing the chain’s upcoming projects

MARKET UPDATE 26

A close-up look at Cairo

HOSPITALITY 28

24

Elie Milky

26

Cairo

Hospitality 2020: a year to remember or one to forget?

LODGING 30

Hotels: how to stand out from the competition

NIGHTLIFE 32

Out of the darkness

ARCHITECTURE & DESIGN 36

A new normal for restaurant architecture

38

The power of pop-ups

40

Ice cream: a look inside the cone

42

From sushi to Shabu Shabu: a Japanese food adventure

44

A site to behold: how google changed the online travel business

TRENDS F&B EYE ON

TECHNOLOGY

@Hospitality_Mag

HospitalityNewsME

SPECIAL REPORT

CAREERS 47 48 50 51 52 54 55 55

P.46

Steering your career: continuous learning What’s missing in hospitality higher education?

The world of hotel consulting Where to study hospitality Hiring for hospitality The future of hospitality careers Women in hospitality Creating jobs for Lebanon

SOLUTIONS FINANCE 56

Rethinking your approach to budgeting

58

Leadership from the bench

60

How to communicate your brand values and culture

62

Latest trends in technology

64

Meat

HUMAN RESOURCES MANAGEMENT

PRODUCT ZONE NEW PRODUCTS 61

On the market

62

Tech talk

64 68

A meaty proposition Substitutes: there’s more than meats the eye

EQUIPMENT FOOD

BEVERAGE 72 74

In high spirits Life in the champagne bubble

76

Sinless chocolate recipes

CHOCOMANIA

FOR UP-TO-THE-MINUTE NEWS FROM THE HOSPITALITY INDUSTRY, VISIT

HOSPITALITYNEWSMAG.COM

Coming issue June - July 2021 • Special report Franchising • Restaurants How and why to reach generation Z • Equipment Bakery equipment • Food Flour and baking products • Beverage Cider

72

Spirits and champagne

NEWS

INDUSTRY

GUILLAUME GOMEZ BECOMES "PERSONAL REPRESENTATIVE" OF EMMANUEL MACRON

TRENDING ON

HOSPITALITYNEWSMAG.COM A new waterfront destination is on its way to Abu Dhabi: Al Qana

Al Barakah International Investment, developer of Al Qana in Abu Dhabi, revealed the latest progress of its muchanticipated waterfront social dining and entertainment destination. The construction of the project is on schedule and is currently 90 percent complete as the year comes to an end. The waterfront destination, spanning an area of 2.4 km, forms Al Qana. alqana.ae Paying tribute to H.E. Akel Biltaji, former mayor of Amman and the godfather of Jordan’s tourism industry

Jordan is mourning the loss of Akel Biltaji. A respected figure in the political world, he held the position of mayor of Amman and was senior advisor to King Abdullah II.

Guillaume Gomez, who held the prestigious title of Elysée Palace chef for the past 25 years — during which he oversaw the preparation of around 2 million meals for four presidents and 800 agents of the presidency — has now taken on the new role of "personal representative" of Emmanuel Macron.

In a statement, Gomez explained that he has decided to move away from the kitchen to "continue to serve (his) country differently" after "careful consideration." The agreed upon move comes as part of the decision of President Emmanuel Macron to make 2021 "the year of French gastronomy" with a series of events, such as the Paris Food Forum, the Rugby World Cup in 2023 and the Olympic Games in 2024.

Since the beginning of March, Gomez will assume the role of "personal representative of the President of the Republic to the actors and networks of gastronomy and food, in order to promote the culinary arts of France."

Gomez, a chef of Spanish origin, is the youngest in history to be appointed the prestigious title of Meilleur Ouvrier de France, which he accomplished in 2004. According to the presidency, for the meantime, he will be replaced by his two assistants pending the appointment of a new chef at the Elysée Palace.

Biltaji, a tourism icon who advocated peace and awareness about climate change, has lost his fight against Covid-19, leaving behind a legacy of grandeur and excellence.

WTTC: Over 100 million tourism jobs could be recovered in 2021

More than 100 million jobs could return to the global travel and tourism sector during 2021, as the world recovers from the crippling Covid-19 pandemic, according to the World Travel & Tourism Council (WTTC).

A strong summer of travel is expected as the sector begins its road to recovery from late March onward, with many major travel companies reporting a significant rise in forward bookings. wttc.org Sunset Hospitality Group to upgrade and operate Nakheel’s Jumeirah Islands Clubhouse

Sunset Hospitality Group (SHG) entered into a long-term lease agreement with Nakheel Hospitality & Leisure to manage Jumeirah Islands Clubhouse (JIC). Scheduled to open in April 2021, Jumeirah Islands Clubhouse is an oasis for residents and neighbors. It offers a tranquil and private environment, complete with a full range of recreation and lifestyle facilities and services. sunsethospitality.com

FIVE MINUTES WITH HR EXPERT CAROL AWAD With an aim to foster productive and healthy workplace environments, Lebanese entrepreneur and strategic human resources expert Carol Awad has launched HRhotline.com. Here she talks best HR practices and post-pandemic challenges.

8

HOSPITALITY NEWS ME | APR - MAY 2021

What do you believe to be the HR best practices for startups, small and medium enterprises?

The best practices for startups are to set a short-term, strategic HR plan.

And what do you regard as the greatest HR challenge of 2021?

The multi-dimensional challenge for 2021 is the role of remote HR management, as it adds an extra degree of complexity to HR functions: how to recruit properly with virtual interviews; how to manage performance once the team is offline; how to handle interpersonal conflicts through virtual communication; and how to keep employees motivated, engaged and productive.

HRhotline.com

NEWS

HOTELS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

OPENED UAE

QATAR park— Desert Falls Water and Adventure Park.

MINOR’S AVANI PALM VIEW DUBAI HOTEL & SUITES OPENS Minor Hotels’ Avani Hotels & Resorts has announced the opening of Avani Palm View Dubai Hotel & Suites. The 48-story property boasts 264 rooms and suites.

The hotel features two restaurants, a bar, a gym as well as a pool.

The resort has a range of new dining venues including Dante Cucina Italiana, Levantine, Nesma Lounge and Telal Café.

The hotel also features 246 rooms and suites as well as 84 beach villas and the signature Arabian village with 31 villas.

Visitors will also find, the property features almost 5,000 square meters of meeting space, including a large pillarless ballroom and five meeting rooms. salwabeachresort.com

Avani Palm View Dubai Hotel & Suites is the latest addition to the upscale international hospitality brand’s growing portfolio of properties in the UAE, joining Avani Ibn Battuta Dubai Hotel and Avani Deira Dubai Hotel. minorhotels.com

QATAR-BASED HILTON SALWA BEACH RESORT & VILLAS IS NOW WELCOMING GUESTS Hilton Salwa Beach Resort & Villas has announced the opening of its highly anticipated new hotel accommodation, which hosts Qatar’s largest theme

BAHRAIN

QATAR

UAE

KSA

HILTON’S CONRAD RESIDENCES BAHRAIN FINANCIAL HARBOUR EXPECTED TO OPEN IN 2022 Conrad Hotels & Resorts, Hilton’s contemporary luxury hotel line, announced plans to bring the global brand to Manama, Bahrain, following the signing of an agreement to open Conrad Residences Bahrain Financial Harbour in 2022 at the upcoming state-ofthe-art, mixed-use development First Energy Bank Tower.

ASCOTT SIGNS ‘SOMERSET AL MANSOURA DOHA’, ITS SECOND PROPERTY IN QATAR The Ascott Limited (Ascott) has entered into a franchise agreement with Al Majed Hotel Management WLL, a subsidiary of Al Majed Group Holding, recently announcing the signing of its newest property, Somerset Al Mansoura Doha, set to open in Qatar’s capital in Q4 2021.

DAYS INN BY WYNDHAM TO OPEN IN SECOND HALF OF 2021 Wyndham Hotels & Resorts, the world’s largest hotel franchising company by number of properties, continues to cement its presence in the Middle East with the opening of the first Days Inn by Wyndham in the UAE. Slated for the second half of 2021, the property will offer comfortable budget accommodation to travelers visiting Dubai's Deira district.

Opening: Second half of 2021 corporate.wyndhamhotels.com

IHG TO OPEN HOLIDAY INN RIYADH THE BUSINESS DISTRICT IN 2022 IHG Hotels & Resorts, one of the world’s leading hotel companies, has signed a management agreement with Lina Snacks Foods Company to open Holiday Inn Riyadh The Business District. Building on IHG’s recent signings in KSA, including voco Jeddah North, this latest development supports IHG’s ambition to grow in Saudi Arabia and builds on the strong signing momentum in the region.

OPENING SOON

Featuring 98 serviced apartments, Conrad Residences Bahrain Financial Harbour will be located just minutes away from some of the most sought-after waterfront leisure and business venues, including the Harbour Towers, Financial Centre, The Avenues Mall, Bahrain Bay and Reef Island.

Opening: 2022 hilton.com

10

Located in Al Mansoura district, the property will comprise 158 keys, including 59 twobedroom units and 99 onebedroom units, across a total built-up area of 29,344 square meters. The property will include a gymnasium, residents lounge, retail outlets and a 24hour coffee shop.

Opening: Q4 2021 the-ascott.com

HOSPITALITY NEWS ME | APR - MAY 2021

The 138-room property will feature two F&B outlets, six meeting rooms (1,216 square meters) — that will have the largest room capacity of 310 guests — an outdoor pool, a gym and a business center.

Opening: January 2022 ihg.com

‫ﻋﺻﻳﺭ ﺗُﻔّﺎﺡ‬

‫ﻋﺻﻳﺭ َﻛ َﺭﺯ‬

‫ﻋﺻﻳﺭ ُﺭ ّﻣﺎﻥ‬

‫ﻋﺻﻳﺭ ﻓﻭﺍﻛﻪ ﺃﻭﺭﻭﺑﻳّﺔ ﻣﻥ ﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ‬

‫ﺇﺳﺗﻣﺗﻌﻭﺍ ﺑﻌﺻﻳﺭ ﻓﻭﺍﻛﻪ ﻣﻥ ﺯﺭﺍﻋﺔ ﻋﺿﻭﻳﺔ‬

‫ﺷﻬﻳّﺔ‬ ‫ﻋﺻﺎﺋﺭ ﻓﻭﺍﻛﻪ ُﻣﻣﺗﺎﺯﺓ ﻭ َ‬

‫‪www.euorganicjuices.eu‬‬

‫"ﺍﻟﻠﺟﻧﺔ ﺍﻷﻭﺭﻭﺑﻳﺔ ﻭﺍﻟﻭﻛﺎﻟﺔ ﺍﻟﺗﻧﻔﻳﺫﻳﺔ ﻟﺣﻣﺎﻳﺔ ﺍﻟﺻﺣﺔ ﺍﻟﻌﺎﻣﺔ ﻭﺍﻟ ُﻣﺳﺗﻬﻠﻛﻳﻥ‬ ‫ﻭﺍﻟﻣﻧﺗﺟﺎﺕ ﺍﻟﺯﺭﺍﻋﻳﺔ ﻭﺍﻟﻐﺫﺍﺋﻳﺔ" ﻫﻲ ﻏﻳﺭ َﻣﺳﺅﻭﻟﺔ ﻋﻥ ﺃﻱ ﺇﺳﺗﺧﺩﺍﻡ ﺃﻭ‬ ‫ﺇﺳﺗﻬﻼﻙ ﻳُﻣﻛﻥ ﺃﻥ ﻳﺗ ّﻡ ﻛﻧﺗﻳﺟﺔ ﺃﻭ ﺗﺑﻌﺎ ً ﻟﻠﻣﻌﻠﻭﻣﺎﺕ ﺍﻟ ُﻣﺣﺗﻭﻳﺔ ﻓﻲ ﺍﻟﺩﻋﺎﻳﺔ‪.‬‬

‫ﻫﻳﺋﺎﺕ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ ﺗﺩﻋﻡ‬ ‫ﺣﻣﻼﺕ ﺍﻟﺗﺭﻭﻳﺞ ﺍﻟﺩﻋﺎﺋﻳﺔ ﺍﻟﺗﻲ‬ ‫ﺗﻬﺩﻑ ﺇﻟﻰ ﺗ َﺭﺷﻳﺩ ﺍﻟ ُﻣﺳﺗﻬﻠﻛﻳﻥ ﺇﻟﻰ‬ ‫ﺻﺣّﺔ‪.‬‬ ‫َﻧ َﻣﻁ َﻣﻌﻳﺷ ٍﺔ ﺃﻛﺛَﺭ ِ‬

‫ﻣﻭﻟﺔ ﺑﺩﻋﻡ‬ ‫ﺣﻣﻠﺔ ﺗﺭﻭﻳﺞ ﺩﻋﺎﺋﻳﺔ ُﻣ ّ‬ ‫ُﻣﻘﺩّﻡ ﻣﻥ ﺍﻹﺗﺣﺎﺩ ﺍﻷﻭﺭﻭﺑﻲ‪.‬‬

NEWS

HOTELS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

BUSINESS TALK WITH RICHARD HADDAD Richard Haddad, CEO of Jannah Hotels and Resorts, knows a thing or two about running a successful hotel chain. We sat with the veteran hotelier to find out what it takes to excel in the industry.

What defines an accomplished hotelier?

It is all about staying connected to investors, partners, guests and employees to find a balance that ensures their expectations are always aligned.

How were you able to manage the company during such a challenging year?

In difficult times, as in good times, the key to overcoming challenges is in engaging

EXCLUSIVE INTERVIEW WITH CHADI FARHAT, COO OF SBE Following the launch of SLS Dubai, HN spoke with Chadi Farhat, COO of sbe, to discover more about the brand’s strategic developments in the MENA. How important is the region in your global development strategy?

SLS Dubai’s opening is integral to our global development strategy as it marks SLS’s entry into the Middle Eastern market and sbe’s second property following the Mondrian Doha launch in 2017.

12

HOSPITALITY NEWS ME | APR - MAY 2021

How do you assess the latest M&As in your company? Do you think many other hospitality groups will follow suit?

We are very excited to be part of Accor and this has been the plan since 2018.

While we place an emphasis on staying true to the brand that we created, we are looking forward to growing our global footprint comprising hotels, restaurants, nightclubs and spas with the Accor Lifestyle Platform. This strategy is part of Accor’s recent announcement regarding its planned venture with Ennismore, which will see the creation of one of the world’s largest and fastest growing lifestyle and entertainment operators. sbe.com

openly with the team and making sure they know that we are all in this together. While we had to ride out the first phase with a clear recovery plan, this ensured the team’s focus, and we succeeded in getting back on track without any redundancies

Do you have any new projects in the pipeline?

We have drafted a 10-year growth strategy with plans to expand both domestically and internationally. We are in talks with investors in various markets, primarily in Asia and Africa.

The Covid-19 situation has delayed the process slightly, but we are confident we will close some deals in 2021. As for our existing portfolio, we are in the process of launching various food and beverage concepts as well as considering renovation plans so that our hotels remain competitive. jannah-hotels.com

THE VIRTUAL EVENT FOR HOSPITALITY AND FOODSERVICE PROFESSIONALS

25 - 28 May 2021 horecashow.com

TO PARTICIPATE, SPONSOR OR ATTEND, CALL +961 1 480081 OR E-MAIL CLIENTS@HOSPITALITYSERVICES.COM.LB

AN EVENT BY hospitalityservices.me

NEWS

HOTELS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

PEOPLE ON THE MOVE

JOSÉ CANALS APPOINTED AS MANAGING DIRECTOR FOR THE MIDDLE EAST AND ASIA AT BARCELÓ HOTEL GROUP Barceló Hotel Group appointed José Canals as the new managing director for the Middle East and Asia. Canals, who was already responsible for the Mediterranean and North Africa regions there, will now spearhead the expansion of the Spanish group’s presence in the Middle East, East Africa and Asia.

TWO NEW SENIOR TALENTS JOIN GATES HOSPITALITY UAE With five homegrown concepts in their expanding portfolio, Gates Hospitality welcomed two new appointees to their senior management team. Richard Cowling, director of operations, returns to the group following his previous two-year tenure with the company, where he held the role of GM at Reform Social & Grill. Additionally, Andrew Donald joins the team as GM of Dubai’s popular gastropub Reform Social & Grill.

THE CHEDI MUSCAT WELCOMES NEW GENERAL MANAGER The Chedi Muscat appointed Thomas Guss as its new GM. Guss comes from a family of hoteliers and brings a wealth of luxury experience from his work in the industry across Europe and the Middle East. He is an accomplished hospitality professional with over 30 years’ experience in the luxury hospitality industry.

CROWNE PLAZA & HOLIDAY INN KUWAIT AL THURAYA CITY PROMOTE ZAID MASHINI TO CLUSTER DIRECTOR OF OPERATION Zaid Mashini has been appointed as cluster director of operation – deputy general manager at Crowne Plaza & Holiday Inn Kuwait, Al Thuraya City. He previously held the position of cluster director of sales and marketing for four years at the property.

Mashini brings 15 years of expertise in the industry to the role.

BRICE PÉAN APPOINTED AS NEW GM AT ROYAL MAXIM PALACE KEMPINSKI Egypt’s Royal Maxim Palace Kempinski has announced the appointment of Brice Péan as its new general manager as of January 12, 2021. Péan has over 30 years of experience in the luxury hospitality field, including senior management roles with Hilton Hotels in Vienna, Cairo, Adelaide, Fiji and Shanghai.

AFIF SALIBI BECOMES GENERAL MANAGER OF RAFFLES DUBAI Accor has made Afif Salibi its new general manager of Raffles Dubai.

This marks the third time Salibi has worked at the hotel in Dubai’s Wafi area. He first joined as part of the pre-opening team in 2007 as assistant front office manager and then again in 2014 as director of operations.

FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com

14

HOSPITALITY NEWS ME | APR - MAY 2021

Hosp

The Leading Global Network of Culinary Arts and Hospitality Management Institutes

Master Excellence Le Cordon Bleu is internationally renowned for providing the highest level of culinary and hospitality education through world class programmes from short courses, Diplomas right through Bachelors and Masters Degrees.

CULINARY ARTS & GASTRONOMY • NUTRITION & PLANT BASED • WINE & BEVERAGES HOSPITALITY, RESTAURANT & TOURISM MANAGEMENT New programmes available for those looking at up-skilling their culinary expertise: • Diploma in Gastronomy, Nutrition & Food Trends: Explore gastronomy through practical elementary culinary skills alongside the principles of nutrition.

• Diploma in Plant-Based Culinary Arts: Craft excellent dishes solely from plants and get a creative repertoire of product knowledge, skills and recipes.

• Diploma in Pâtisserie Innovation and Wellness: Master the art of pastry and create innovative products through advanced knowledge on design, new ingredients and the application of nutrition advice and wellbeing.

STUDY IN LEBANON The Institute is located in the 5-star hotel Burj On Bay overlooking the breathtaking Jounieh Bay and offers acclaimed culinary programmes: • Grand Diplôme®

• Diplôme de Cuisine

• Diplôme de Pâtisserie

Contact us: Beirut-admissions@cordonbleu.edu • +961 9 857557

20

OVER

30

COUNTRIES

INSTITUTES

20,000 GRADUATES PER YEAR

OVER

100

NATIONALITIES

18

UNIVERSITY PARTNERSHIPS

WATCH OUR VIDEO

PARIS • LONDON • MADRID • JAPAN • AUSTRALIA • BRASIL • CANADA • CHILE • CHINA • INDIA • ISTANBUL KOREA • LEBANON • MALAYSIA • MEXICO • NEW ZEALAND • PERU • TAIWAN • THAILAND • PHILIPPINES

cordonbleu.edu

Hospitality News Advert.indd 1

08/04/2021 14:11

NEWS

F&B

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

FIVE MINUTES IN KITCHEN UTOPIA WITH MOHAMAD BALLOUT Kitopi is short for “kitchen utopia.”

What can you tell us about the company?

We are the world’s leading managed cloud kitchen platform. As F&B concepts develop and grow, we make sure our kitchens are perfect, technologically advanced with state-of-the-art infrastructure, hence the name: Kitchen Utopia.

Mohamad Ballout, CEO and founder of Kitopi — a renowned cloud kitchen platform — prides himself on being in the business of “satisfying the world’s appetite.” Here, he speaks about allowing brands to scale up across borders.

How does Kitopi help F&B concepts?

By replicating a firm’s menu and offering access to any of our 60 plus kitchens in UAE, KSA and Kuwait, we take care of the operations on behalf of the brand, so that they can focus on what they do best — marketing and product innovation.

What do you anticipate the new normal will be post Covid-19?

normal is the work-from-anywhere culture. Last year, we gave our Kitopians the freedom to work wherever they felt most comfortable, with our offices open for those who wanted to use them; productivity is not confined within office walls.

From an industry standpoint, customers today have access to thousands more additional options than they had a year ago due to the rise of on-demand delivery and cloud kitchens alike. Dine in will never be the same again, and the winners will be organizations and brands that not only put the customer first but those that are highly customer focused. kitopi.com Read the full interview on hospitalitynewsmag.com

From a business perspective, the new

PASSING THYME WITH RESTAURATEUR CARLA REBEIZ Having spent her life between Paris and Brazil, Carla Rebeiz left her job as an investment banker to establish Eats Thyme, a food concept. HN spoke to the Lebanese entrepreneur to learn more about her journey.

What can you tell us about Eats Thyme?

Eats Thyme is a contemporary take on Lebanese cuisine that focuses on seasonal,

fresh ingredients. We redefined the manoushe by creating new recipes, mixing Lebanese and international flavors that truly tickle the taste buds.

Where do you buy your ingredients from?

We source our zaatar and sumac from a women’s cooperative in Lebanon, thus providing them with financial support. The halawa and tahini are from Cortas. I am always on the lookout for premium orange blossom water, pomegranate molasses and arak, among other Lebanese favorites.

Do you have plans to expand beyond France?

From its inception, Eats Thyme was developed with the ambition of expanding the brand internationally. We are already researching markets outside France. eatsthyme.com Read the full interview on hospitalitynewsmag.com

HOW “HOME IN A BITE” IS PROMOTING LEBANESE FOOD CONCEPTS IN THE UAE AND BEYOND HN speaks to Christine Assouad, (@homeinabite) and on Deliveroo. We are founder and CEO of The Catalyst starting with Dubai as a pilot, and we intend to keep growing across the UAE and the rest of Growth, to learn more about of the Gulf. her “Home in a Bite" project What can you tell us about the brands and how it’s bringing a piece of that have joined the initiative?

Lebanon to the UAE and the Gulf. The first eight brands are: Tawlet by Souk el What made you decide to take 15 Lebanese food concepts to Dubai?

The “Home in a Bite” project was created to scale and grow Lebanese restaurant brands, while bringing new amazing food options to consumers in Dubai. You can find our brands on homeinabite.com, on our Instagram page

16

HOSPITALITY NEWS ME | APR - MAY 2021

Tayeb, DeliCo (including BurgerCo burgers), Ummi, Casper & Gambinis, Tarator, Diet Center, Cuisine d’Amour and Semsom. Seven additional brands will be joining soon. catalystofgrowth.com Read the full interview on hospitalitynewsmag.com

ADVERTORIAL

MEET THE MEN BEHIND

ESSAM BEHERY

PIERRE ZIADEH

CEO of Sky Hospitality

CEO of SP Holding – Lebanon

What can you tell us about your beginnings and the journey to where you are today?

Tell us about your beginnings and your journey to becoming the founder of SP Holding

I come from a corporate, multi-national business background.

After 15 years, I transitioned to FMCG operations for a large industrial group. Now what we’re here to build is a very strong FMB and AgriFood sector within the group. We are also looking forward to importing high-end end products for the market.

Living in France,I always dream of creating an F&B business.

It’s a career with many opportunities for development.

What can you tell us about Sky Investments and Sky Hospitality?

Sky Hospitality is a new member of the Sky Investment Group, owner of Park St. business mall. Sky Hospitality is an idea that was created to establish a large F&B sector within the group.

Where do you see Sky Hospitality in three years' time?

Through cooperation with SP Holding in Lebanon, which owns 18 different brands, Sky Hospitality has identified five restaurants with diverse cuisines for launch across Egypt.

What are the concepts you are launching soon?

We have Ni, which offers Italian and Japanese fusion cuisine, while Le Flandrin is from Paris, serving French cuisine and all-day dining meals, patisserie, bakery products, chocolate and macarons. Mounai is Mediterranean cuisine, focusing on seafood in a Lebanese style. Cocteau, meanwhile, is a lounge that serves all-day meals and also has a nice bar.

What is your long-term strategic vision for the company?

The strategic vision is to roll out approximately 20 different concepts in the next three years, and support this with a huge operational central kitchen.

How do you foresee the expansion plan?

We are moving to the east side of Cairo for the moment, with three openings in the coming months for Ni, Mounai and Le Flandrin. We are also looking at the north coast in summer and other possibilities.

What inspired you to explore the Egyptian market?

Having the chance to meet Egyptian people and see how they always look for the best restaurants, best food and ambience. Egypt is also regarded as one of the most booming economies in the world.

What was the inspiration behind bringing Le Flandrin to the ME? When I lived in Paris, I used to be fascinated by the concept where you can have everything in one place, yet with a high standard. That means serving freshly baked bread and desserts, pastries, a widely varied menu for breakfast, appetizers, lunch, afternoon tea and dinner, all in a beautiful ambience.

What is the recipe for success in the F&B sector?

The core of the business is quality of food and service; how to sustain the same consistency is the essential factor in defining long-term success in this business.

What potential do local concepts and cuisines hold for development when compared to the launch of international franchises?

I think local concepts and cuisines hold as much potential for development as the launch of international franchises.

As Egyptian cuisine makes heavy use of vegetables and fruits it shares similarities with the food of the eastern Mediterranean region. In fact, one of the concepts that I am planning to introduce is to develop Egyptian cuisine with a modern twist.

APR - MAY 2021 | HOSPITALITY NEWS ME

17

NEWS

CHEFS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

FIVE MINUTES WITH JOE BARZA nations. Fellow chef Charles Azar was also Renowned chef, television recognized with an award for his success in personality and culinary the culinary arts and for being one of the top consultant Joe Barza is credited pastry chefs in the world. with introducing Lebanese cuisine Do you have any projects in the to diners around the world. We pipeline? spoke to him about his recent I am collaborating with the Mon Liban Azur award and upcoming projects. organization, which is headed by Geraldine

What can you tell us about the Global Gastronomy Gold Medal you were awarded in 2021?

The Ambassadors of Taste® global guide defines the concept of gastronomy development and sustains the idea of united global gastronomy while recognizing the heritage and local traditions of individual

Ghostine who will be hosting a dinner at Paul Bocuse in September in order to endorse Lebanon. We will then plant a Cedar tree in Mougins for Lebanon. Furthermore, I am offering consultancy online since all of my other projects are on hold due to the Covid-19 pandemic. joebarza.com Read the full interview on hospitalitynewsmag.com

A FOOD AFFAIR WITH MOHAMAD NAJEM Mohamad Najem, advisory chef and consultant at Leaders Cooking Academy, gives us the lowdown on what's in the pipeline.

What characteristics define a successful chef?

A successful chef is creative, passionate, curious and a good leader, someone who can manage all kinds of situations and always strives to create an environment where people feel inspired and hungry to learn.

What can you tell us about your latest projects?

Recently, we opened three coffee shops and bakeries in Qatar. We will be opening a new hotel for FIFA 2022 and five restaurants in the Pearl and Lusail city. We are also conducting virtual cooking classes for all ages rather than actual classes because of Covid-19. linkedin.com/in/mohamad-najem71359b46 Read the full interview on hospitalitynewsmag.com

A CULINARY JOURNEY WITH THREESTAR MICHELIN CHEF HEINZ BECK With three Michelin stars under his belt, Heinz Beck — founder of The Order of the Knights of Italian Cuisine — is a prolific culinary artist. Always selecting the right ingredients and using scientific processes to create extraordinary dishes, we spoke to him about his career and the latest trends in gastronomy.

What can you tell us about your contribution to Italian and Mediterranean cuisine?

Italian culinary traditions are in tune with Mediterranean flavors; my job is to simply work with these fantastic ingredients and search creatively for new flavors while

18

HOSPITALITY NEWS ME | APR - MAY 2021

respecting the food heritage. In Italy, like in the Mediterranean area, culinary customs are part of the culture. Once you understand and respect this concept, everything becomes clearer, and you can obtain great results.

What are the latest trends in gastronomy?

The role of science has become more relevant in our decisions, and the concept of quality now includes many different and new perspectives. Healthy food is definitely something we need to focus on. We must also respect the raw materials we use and seasonality to get the best flavors and nutritional value possible. heinzbeck.com Read the full interview on hospitalitynewsmag.com

NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

SIXTY SECONDS WITH MAZEN NOUREDDINE UFOOD U-Food, a distributor of international FMCG products, has established itself as a market leader over the past 27 years. The firm imports goods from over 20 countries and represents around 50 renowned multinational food companies. Here, Mazen Noureddine, general manager of U-Food, tells us more about the road to success and upcoming projects.

IN BRIEF Nespresso unveils Nespresso World Explorations

Nespresso World Explorations, a new coffee range by Nespresso, will allow coffee lovers to discover and enjoy diverse coffee tastes of the world. The coffee range builds on the popular Lungo collection, which showcases distinct coffees inspired by the cities of Cape Town, Tokyo, Stockholm and Vienna, with the addition of two new cups inspired by Shanghai and Buenos Aires. buynespresso.com Ixsir Grande Réserve Rosé 2018 named the best rosé wine in the world

Besides Lebanon, U-Food is also present in Jordan, Qatar and Kuwait. What characterizes these markets?

Jordan is a stable market with limited change and slow growth, while Qatar has a lower population with high purchasing power.

As for Kuwait, it is the largest and most competitive market but with limited availability of high-end products due to strict import regulations.

Do you have plans to expand further?

Our last expansion dates back a few years, with the opening of our Kuwait branch. We are currently concentrating our efforts on improving the service we deliver in our four existing markets in the Middle East. Furthermore, we are developing sales at U-Group, our export company based in France. u-foodsal.com

The Best Wine of the World Competition (BWW) was recently held on the world’s largest wine information service Tastingbook.com.

The Best Wine of the World was awarded to Château Mouton Rothschild 2018, Bordeaux, France. Lebanese Ixsir Grande Réserve Rosé 2018 won the Best Rosé Wine in the World. ixsir.com Bacardi’s limited-edition Bombay Sapphire Sunset

Bacardi has expanded its Bombay Sapphire range with a new limited-edition aromatic gin inspired by the heat and glow of the setting sun.

With a unique aromatic flavor expression, the limited-edition gin is said to be ideal for cocktail creativity. It also features a slighter higher ABV of 43%, allowing for a heightened concentration of spices. bacardi.com

Read the full interview on hospitalitynewsmag.com

MEKER ENVIRONMENT: HOW WASTE BIO-DISPENSERS CAN BENEFIT YOUR BUSINESS Meker Environment was created in early 2018, as a response to the garbage crisis that Lebanon has been facing since 2015. It is a subsidiary of Société Meker pour l’Industrie, one of oldest (50 years) kitchen manufacturers in Lebanon. HN spoke to Ramy Mehanna, sales director, to learn more about their offerings and services.

Tell us more about Meker’s organic waste bio-disposers These are small machines that can transform any organic waste into a fertilizer within 24 hours. Their use is very straightforward: you open the lid of the machine, you throw in the daily capacity of food waste and will have fertilizer after 24 hours.

Which sectors do you cater to and how can hotels and restaurants benefit from the line?

We have machines that cater for a wide range of sectors. Some machines are

20

HOSPITALITY NEWS ME | APR - MAY 2021

specifically developed for food waste that can be used in houses, buildings, cafeterias, hospitals, malls, resorts, banks, cruise ships, hotels and military camps.

We have another machine that is geared more toward compost production using any type of organic input (manure, sludge, vegetables and fruits) and that can produce mature compost in 24 hours.

By how much can this product decrease the daily waste in a property since decomposition can be done with a 24-hour cycle?

The machines reduce the weight of the input by up to 90 percent. You need a 24- hours cycle. After that, and depending on the input type, you can reuse it as a fertilizer in small percentage. You can also mix it with green waste and water, and make a secondary composting for a wider use. meker.com

EVENTS

WHERE TO BE SEEN

HORECA LIVE LEBANON TO DEBUT IN MAY 2021 Adapting to the new normal of digital exhibitions, event organizer Hospitality Services has announced its first HORECA Live Lebanon, a virtual meeting place for the hospitality and foodservice industries. The fourday online gathering will take place from May 25 to 28, 2021.

HORECA Live Lebanon’s mission is to create an exciting networking platform for participants to connect virtually and explore new business opportunities while learning about the latest trends and innovations. It boasts two main features: an e-marketplace, where firms can showcase their products and services; and a virtual conference area, which will host around 24 webinars and streamed sessions with top speakers from around the world. Indeed, more than 4,000 virtual visitors are expected to attend HORECA Live Lebanon in its first edition.

Randa Pharaon, HORECA’s project manager, stressed the importance of such an event to bring people together and promote Lebanese products, services and franchises abroad. “Our motto is ‘From Lebanon to the World,’ and we couldn’t be clearer.

We intend to shine a bright light on Lebanese entrepreneurship and help local companies find distributors outside Lebanon.”

Joumana Dammous-Salame, managing director of Hospitality Services, added: “We are stronger together. Networking and synergizing are vital, and our aim is to work around these unusual circumstances to curate an online trade event that fulfills our

mission of bringing people together to share knowledge, learn and do business.”

About HORECA Hospitality Services founded HORECA Lebanon in 1994. The annual trade fair has become an essential business meeting place for the hospitality, foodservice and beverage industries.

Over the years, HORECA Lebanon has evolved and expanded to KSA, Kuwait and Jordan. Bringing together international chefs and experts, mixologists, restaurateurs, producers, distributors and industry leaders, it is attended by over 18,000 trade visitors, providing a vital gateway for industry leaders to network and do business in a convivial atmosphere.

THE ANNUAL BUSINESS MEETING PLACE FOR THE HOSPITALITY & FOODSERVICE INDUSTRIES

HORECA

HORECA

HORECA

SAUDI

JORDAN

KUWAIT

DAMMAM

25 - 28 MAY 2021

5 - 7 SEP 2021

28-30 SEP 2021

TBA

TBA

LEBANON 1st Edition

horecashow.com

HORECA

HORECA

10th Edition

7th Edition

10th Edition

1st Edition

RIYADH INTERNATIONAL CONVENTION AND EXHIBITION CENTER saudihoreca.com

ZARA EXPO

KUWAIT INTERNATIONAL FAIR

DHAHRAN EXPO

horeca-jordan.com

horeca-kuwait.com

saudihoreca.com

BE PART OF THE HORECA EXPERIENCE

FIVE SHOWS | 1000+ EXHIBITORS | 56,000+ TRADE VISITORS FOR EXCLUSIVE SPONSORSHIP, EXHIBITING AND ADVERTISING PACKAGES

CONTACT US +961 1 480081 | horecanetwork@hospitalityservices.com.lb | hospitalityservices.me

22

HOSPITALITY NEWS ME | APR - MAY 2021

THE HOTEL SHOW DUBAI RECONNECTING HOSPITALITY ON MAY 31 - JUNE 2, 2021

CALENDAR APRIL 2021 20 April VIRTUAL AMBIENTE Messe Frankfurt Exhibition GmbH ambiente.messefrankfurt.com/frankfurt/ en.html

MAY 2021 16 -21 May DUBAI ARABIAN TRAVEL MARKET Reed exhibitions Arabiantravelmarket.com

For over 20 years, The Hotel Show Dubai has been among the most influential trade events for the hospitality industry in the region.

18-20 May GERMANY FRUIT LOGISTICA International Trade Fair for Fruit and Vegetable Marketing Messe Berlin GmbH fruitlogistica.de

The Hotel Show Dubai this year gives you unparalleled opportunities to source great products, meet buyers, network and get inspired. You can do all this face-to-face and in-person from May 31 - June 2, 2021 at the Dubai World Trade Centre.

25-28 May VIRTUAL HORECA LEBANON Hospitality Services Horecashow.com

Safety will be a top priority and to ensure that the event takes place in a safe and seamless environment, the organizers have implemented enhanced Covid-19 health and safety protocols in line with dmg events AllSecure. thehotelshow.com

31 May-2 June DUBAI THE HOTEL SHOW Dmg: Events Middle East & asia & DWTC thehotelshow.com

STAY TUNED FOR THE 28TH EDITION OF ATM

JUNE 2021 2-5 June LEBANON THE GARDEN SHOW & SPRING FESTIVAL Hospitality Services & Myriam Shuman The-gardenshow.com

The 28th edition of the Arabian Travel Market 2021 will take place live at Dubai World Trade Centre (DWTC) on May 16-19, 2021.

Working in collaboration with DWTC and Dubai’s Department of Tourism and Commerce Marketing (DTCM), the theme of the show will be: “A new dawn for travel and tourism.” The show will cast a spotlight on the current state of the industry and, more importantly, what the future holds. It will also focus on the emerging trends and how innovation can drive the industry forward.

ATM, considered by industry professionals as a barometer for the Middle East and North Africa’s tourism sectors, welcomed almost 40,000 people to its 2019 event, with representation from 150 countries. arabiantravelmarket.wtm.com

IN BRIEF SIRHA LYON TO BE POSTPONED TO SEPTEMBER 23-27 Due to the current health situation, the 20th edition of Sirha Lyon will be rescheduled to September 23-27, 2021, in Eurexpo Lyon (France). The finale of the Pastry World Cup will take place on September 24-25, 2021.

Pastry chefs from France, Italy, Japan, Switzerland, Sweden, Russia, Chile, Argentina, Mexico, Algeria, Egypt, Morocco, Malaysia, Singapore, China, Kuwait, United Kingdom, Brazil, South Korea and Taiwan will compete over two days.

APR - MAY 2021 | HOSPITALITY NEWS ME

23

BUSINESS

INTERVIEW

HN MEETS: ELIE MILKY VP BUSINESS DEVELOPMENT ME, GREECE, CYPRUS AND PAKISTAN AT RADISSON HOTELS With the hospitality industry getting ready to reboot after the easing of Covid-19 measures. HN spoke to Radisson Hotel's Elie Milky to learn more about the chain’s upcoming projects and post-pandemic agenda.

24

HOSPITALITY NEWS ME | APR - MAY 2021

Can you describe Radisson’s risk management implementation during Covid-19?

Being able to adapt, respond and implement measures swiftly has been, and will continue to be key moving forward. In May 2020, we launched our Radisson Hotels Safety Protocol, a program of in-depth cleanliness and disinfection procedures, developed in partnership with SGS. Radisson Hotel Group also played a leading role in developing the World Travel and Tourism Council (WTTC) “Safe Travels” protocols, to ensure a common high standard of hygiene, safety and sanitation that is standardized and implemented around the world, and validated by a third party.

Radisson Hotel Group has shown a readiness to be innovative when it comes to hybrid meetings, with both in-person and virtual experiences.

The company’s cost saving initiatives and lean operating model have further improved the profitability of each hotel in our portfolio, in a further effort to mitigate risk.

Has the region shown more resilience and signs of sustainability compared to other Radisson markets?

Globally, the hospitality sector has faced challenging times due to Covid-19 which has resulted in reduced travel demand and booking cancellations. The situation in the Middle East has of course been no different.

Nevertheless, we need to look ahead to the future. Travel will continue to rebound, and more capital is being invested in the industry from both the private and public sectors. Looking at the markets within the Middle East, we believe that hotels in the UAE and Saudi Arabia will lead the recovery in the Middle East’s hospitality industry. The recovery has already been noted in markets with strong domestic demand for leisure hotels, i.e. desert and beach resorts, as well as serviced apartments which continued to maintain healthy occupancy levels and strong profit margins.Looking ahead, Saudi Arabia will continue to benefit from ongoing tourism initiatives, upcoming mega projects, and domestic tourism. The UAE has also been seeing an increase in local demand and staycations.

What is Radisson’s key strength point?

Historically, our group has been known for repositioning existing hotels under one of our brands and we believe we can continue to replicate the same success as owners look at ways of improving their returns.

With the overall instability of the economy in the region, hotel owners are looking for custom solutions offered by trusted operators. And we are offering just that.

What’s important to our investment partners is that we’ve reviewed our brand offering

and have created a clean and simple brand architecture from midscale to luxury, and from resorts to business hotels, while also offering serviced apartments.

Which markets interest you the most and did you decide to adjust your development strategy due to Covid-19?

How did your diversified portfolio help you to prevail?

The launch of Radisson Individuals is, in fact, an example of how we are addressing conversion opportunities. The Middle East region remains one of the key focus markets for Radisson Hotel Group’s global development strategy. We expect to have at least 10 more openings over the next 18 months. Having said that, despite the challenging year, 2020 saw the opening of two Park Inn by Radisson hotels in Jeddah and in Riyadh.

Radisson Hotel Group portfolio includes Radisson Collection, Radisson Blu, Radisson, Radisson RED, Park Inn by Radisson, and our newest addition, Radisson Individuals. The recent launch of Radisson Individuals marks another milestone in our transformation plan.

Radisson Individuals is an ideal first step for unique hotels with strong service scores who wish to remain independent or may be considering transitioning to one of our successful core brands. With our six distinctive brands we aim to continue expanding our brand architecture and strengthening our presence across EMEA. The Middle East offers an opportunity for more affordable resorts particularly under our upscale, four-star Radisson brand, as well as branded serviced apartments. We believe the market is ready for our lifestyle Radisson RED brand in key cities such as Dubai, Abu Dhabi, Riyadh, Jeddah, Beirut, to name a few. Building on the success of our premium Radisson Collection brand in Riyadh, we believe there is an opportunity to launch that product in the UAE with the right asset. With the recent launch of Radisson Individuals, we are now scouting the market for unique products that are already in operation and that would be an ideal fit, particularly in Dubai.

Travel will continue to rebound, and more capital is being invested in the industry from the private and public sectors.

Do you think the market will change its preferences and will you develop new brands to match these requirements?

We have already seen a shift in preferences to resorts and serviced apartments from both investors as well as consumers. We are, in turn, focusing on those asset classes as well, now more than ever. The pandemic has fundamentally changed the way consumers look at their travel plans, with uncertainties over when to travel, where to travel or how long to travel. Our aim is to offer clients as much flexibility and planning comfort as possible. The post-Covid-19 era will put a major emphasis on cleanliness and safety. On the other hand, our growth journey continues across all markets and key owners. Here, we are selectively targeting key developments and partners where we could add value. Whilst the hospitality industry has been amongst the hardest hit, real estate investments are long term and something every investor needs to keep in mind. Considering that the timeframe for opening a new hotel is one-to-two years, we believe the occupancy levels and demand for travelers will have recovered. Indeed, we are already beginning to see a recovery hospitality products and in some markets.

Where do you see the chain in five years' time?

How did the pandemic impact your developments in the region? Will you be able to maintain your pace?

In 2020, we have confirmed over 40 new hotel signings across EMEA to date. The new signings reaffirm our commitment to our owners, partners and our development plan.

Looking toward the future, our ambitions across the Middle East region have remained the same and we are further accelerating our development. Despite the unprecedented challenges we face, we continue to work closely with our stakeholders to support the business. Real estate activity has not stopped since investors look to the long term, and this is where we support them. The past few months saw investment activity and new hotel leads continue to flow, although at a slower pace, which is expected.

We have stated a clear ambition to become one of the most favored hotel companies and preferred choice for our guests, employees and investors. As such, we remain confident that the execution of our five-year plan will continue to deliver results for our shareholders, create memorable moments for our guests and also provide employment opportunities for our associates. Looking beyond, we expect further acceleration in our growth, not only organically but potentially through new ventures and strategic alliances. The great support and commitment of our new shareholder should also provide positive momentum for our group to leverage on and gain further traction at all levels – commercially and financially as well as in brand awareness and competitiveness. radissonhotels.com

APR - MAY 2021 | HOSPITALITY NEWS ME

25

BUSINESS

MARKET UPDATE

Egypt appears to have fostered economic growth and an improvement on its fiscal deficit despite the country’s high inflation rate. This was achieved in part by austerity measures imposed by the Egyptian government.

CAIRO Five years after the implementation of comprehensive economic reform, Egypt’s macroeconomic indicators are starting to show sustained improvement. Maximilian Quack, senior manager for the Middle East and Africa at HVS, delves deep into Egypt’s tourism market.

Although Covid-19 significantly impacted the global economy, Egypt experienced a 3.5 percent growth in real GDP in 2020 as a result of structural reforms implemented over the past few years together with the country’s efforts to mitigate the pandemic.

Over the last decade Egypt has faced many economic downturns, many of which were triggered by political unrest or terrorism, such as the Arab Spring or the attack on a Russian airplane in 2015. The country has displayed incredible resilience in coming back stronger from these incidents with tourism numbers recovering within 12 to 24 months. Driven by its strategic location, favorable climate and ability to attract tourists, the country has managed to bounce back.

This resilience is key to potential investments in Egypt’s tourism industry. The upcoming supply of branded properties in the market reflects the confidence investors have.

Equally, the government’s commitment to development projects, including the opening of new airports as well as the expansion of existing ones, signals commitment to growth and confidence in the country’s tourism sector.

The following government strategies are aimed at developing further both international and domestic tourism: • Marketing strategies to widen tourism source markets across Europe, mainly focusing on Eastern and Southern Europe • Liberalization of the Egyptian pound has caused currency devaluation and made the destination more attractive for budgetconscious travelers • An increase in airport capacity, mainly in the Cairo-Giza region • The opening of new airports: Sphinx International Airport and Katamaya International Airport

Tourism spending Nearly 88 percent of tourism spending in the country is generated by leisure travel.

Business travel spending is expected to reduce as companies try to recover.

Moreover, the lockdowns and travel restrictions have enabled business travelers to rethink their travel needs with the help of technology.

26

HOSPITALITY NEWS ME | APR - MAY 2021

Egypt’s investment in travel and tourism increased by 26 percent annually between 2015 and 2019, reaching EGP 98 billion in 2019. The increasing contribution reflects the enhanced economic activities by tourism-related industries as well as the government’s commitment to growing the sector.

A close-up look at Cairo hotel supply

Visitation to Egypt has grown at a compound annual rate of one percent over the last 10 years. After political unrest and terror attacks, inbound tourist arrivals in 2017 increased by an impressive 60 percent, while domestic visitation recorded an increase of 9 percent.

The branded hotel supply in Cairo consists of over 65 properties, with approximately 19,000 rooms and an average of 300 rooms per hotel. The largest hotel in Cairo is the 1,087-room Marriott Omar Khayyam Hotel and Casino.

Domestic tourism Over the last five years, Egypt’s domestic tourism has become more significant, as local tourists constitute 60 percent of countrywide tourism. The focus on domestic tourism has proven to be a solid diversification strategy for Egypt, making it less susceptible to international travel restrictions.

Egypt’s rapid population growth — which is expected to reach 108 million by 2023 — will further bolster domestic tourism, providing potential to increase the share of domestic spending.

International visitors Europe constitutes the primary source region for Egypt, accounting for 64 percent of international visitation in 2019. Visitors from the key source market Europe mostly prefer Egypt’s all-inclusive resort hotels, while domestic tourists and visitors from the GCC prefer to stay in luxury resorts. On the back of political instability and safety concerns, European visitation decreased by 62 percent in 2016, from 6.8 million to 2.6 million. Overall, visitation decreased by 42 percent in 2016 owing to the terrorist attacks and the attack on a Russian passenger plane in 2015. Following the unprecedented events of 2015 and the considerable decrease in tourism in 2016, a massive security presence and upgrades at airports and key tourist sites helped boost confidence and increased the number of arrivals to Egypt.

Over the past few years, Egypt has become more attractive for budget-conscious travelers, after the free-floating Egyptian pound caused a devaluation of the currency and positioned the country as a more affordable destination.

Egypt’s recent destination marketing strategy aims to widen the county’s source markets across Europe, focusing more on Eastern and Southern Europe as new target markets and presenting all hotel classes as viable travel options within the country.

Cairo’s hotel market is driven by five-star hotels, which constitute approximately 62 percent of the branded supply. This is followed by the four-star properties (26 percent). Compared to other cities in Egypt, Cairo boasts the highest number of branded hotels.

Marriott International holds the largest hotel room inventory in Cairo, constituting 23 percent of the supply, followed by the Intercontinental Hotels Group and Hilton, with 14 percent and 12 percent respectively.

The supply pipeline in Cairo appears robust, with an aggressive schedule of new hotels expected to enter the market within the next four years. The existing supply is expected to increase by 26 percent by 2025. The upcoming supply is mainly dominated by Accor (25 percent of the pipeline) followed

by Marriott (18 percent) and Hilton (15 percent).

As the current supply lacks quality and branded midscale properties, there is an opportunity for development of this segment, given the government’s efforts to diversify its source markets and to continue promoting Egypt as particularly attractive to budget-conscious travelers.

The hospitality market is expected to witness solid recovery on the back of pent-up demand and ease of travel restrictions.

Demand characteristics The hotel market in Cairo is mainly divided into four distinct submarkets, each characterized by variations in segmentation and respective demand generators.

Leisure demand in Giza is driven by historic locations — the Great Sphinx and the Great Pyramid of Giza, for instance — and the 6th of October area. The remaining demand is generated by the corporate segment.

Indeed, the 6th of October area contains one of the largest industrial zones in Egypt, serving as the regional hub for many companies in the information technology and financial sectors.

Downtown Cairo is an affluent residential district of Cairo located at the border of the

River Nile. While it does command its share of leisure business, a large chunk of hotel occupancy is derived from the corporate segment.

Heliopolis is considered to be Cairo’s diplomatic and presidential neighborhood and is situated just a few kilometers from Cairo International Airport. The largest demand for weddings in Cairo is captured by the hotels in Heliopolis due to the area’s large residential population.

New Cairo is near Cairo International Airport and approximately 20 kilometers from the city center. Demand in this area is mainly generated by the corporate and long-stay segments, as these travelers tend to prefer staying close to work and Cairo International Airport.

Prior to Covid-19, Cairo witnessed three years of significant growth in hotel market performance. While occupancy levels improved by 15 percentage points, ADR and RevPAR increased by 17 percent and 34 percent, respectively.

Market-wide performance deteriorated significantly in 2020 due to lockdowns and travel restrictions. Consequently, Cairo experienced substantial decline in hotel performance. While occupancy levels fell by 45 percentage points to 30 percent, the city witnessed the lowest occupancy rate since 2013. Similarly, average daily rates and RevPAR decreased to USD 89 and USD 26, representing a 13 percent and 65 percent decrease respectively. To mitigate the impact of the pandemic and to support the tourism industry, the government has committed part of a USD 2.7 billion emergency loan provided by the IMF to support the tourism sector.

The hospitality market is expected to witness solid recovery on the back of pent-up demand and ease of travel restrictions. Hotels are expected to benefit from government-driven infrastructure development projects, which will help to position the country as an attractive tourism destination.

What’s on the horizon?

While the pandemic has disrupted development of the Egyptian tourism sector, the country is expected to continue its journey of sustainable growth in both hospitality supply and tourism demand.

Economic diversification and an ambitious schedule of infrastructure developments across major cities, as well as the large-scale expansion of its transportation network, will strengthen Egypt’s appeal to travelers from Europe and the Middle East. In short, Egypt is expected to bounce back stronger.

APR - MAY 2021 | HOSPITALITY NEWS ME

27

BUSINESS

HOSPITALITY

A YEAR TO REMEMBER OR ONE TO FORGET? While Covid-19 hit the hospitality industry hard, hotel markets in the Arab world produced intriguing results. Kostas Nikolaidis, Middle East and Africa executive for STR, takes a closer look at the figures to determine the real impact of the coronavirus on the Middle East’s hospitality sector.

The UAE markets had to considerably adapt to overcome the adverse market conditions.

28

HOSPITALITY NEWS ME | APR - MAY 2021

In collaboration with

It’s official; the year 2020 was the worst in tourism history. Not only did international arrivals drop by 74 percent, according to the latest UNWTO World Tourism Barometer, but more than 100 million tourism jobs were threatened.

International arrivals to the Middle East declined by 76 percent, yet hotel demand decreased by a modest 34.4 percent. As a result, 34 million fewer hotel rooms were sold compared to the 2019 figure. This was a significant enough drop to send rigors across all regional hotel markets. Never has the industry faced so much adversity and uncertainty, which in turn has led to marked variations in hotel performance among different destinations.

It perhaps comes as no surprise that Makkah hotels suffered the steepest performance decline in 2020, with RevPAR down by 77.2 percent. Together with Medina, the Holy Cities of Islam saw their occupancies halve as travel restrictions meant almost zero religious tourism flows. An interesting observation is the difference in performance between the Saudi cities of Riyadh and Jeddah, where RevPAR declined by 25.8 percent and 57.6 percent respectively. A key differentiating factor is the significant room rate reduction in Jeddah coming from a very high ADR base of USD 250 down to USD 164. Despite the universally strong performance of coastal destinations in 2020,

key business and government demand for Jeddah did not materialise, thus forcing the slide in performance. In contrast, the Eastern province cities of Al Khobar and Dammam recorded minimal hotel performance disruption, with RevPAR almost flat at -3.8 percent. Manama hoteliers at the other end of the King Fahd Causeway were heavily impacted by the travel bans, with hotels achieving average occupancy of only 27.9 percent. The Bahrain Formula 1 Grand Prix in November provided some muchneeded relief, resulting in more favourable occupancy rates. Manama hoteliers are hoping for similar or better results from the 2021 race, which is set to take place at the end of March 2021.

The UAE markets had to considerably adapt to overcome the adverse market conditions.

Quarantine hotel demand somewhat cushioned the drops, particularly in the early months of the pandemic. This bought local authorities and hoteliers enough time to pivot their strategies and effectively target domestic demand while also trying to make the most of the “small windows of opportunity” and attract international travelers in between the multiple lockdowns.

The smaller, more leisure-oriented emirates of Fujairah, Ras Al-Khaimah and Ajman welcomed solid staycation demand from those longing for a local getaway outside of the big cities. For Fujairah and Ras AlKhaimah, this demand, combined with the relatively small hotel room inventory, even

led to some gains, with hotel room rate growth of 10.1 percent and 13.2 percent respectively.

Despite the numerous event cancelations and postponements — most notably EXPO 2020 — Dubai managed an incredible turnaround, benefiting greatly from staycations at its plethora of resorts.

However, Dubai hotel RevPAR still dropped by 44.6 percent, underlining the heavy reliance on international travel and Dubai’s role as a key global travel hub.

Abu Dhabi, on the other hand, was a solid performer throughout the pandemic. A combination of quarantine and long-stay demand, coupled with a smaller hotel market, kept hotel occupancy at 61.1 percent, the highest in the region and one of the highest for a capital city worldwide.

Similarly, Doha — the host city of FIFA World Cup 2022 — experienced the lowest RevPAR drop in the world of just 18.4 percent, once again proving its resilience to sudden demand fluctuations. Furthermore, the dawn of 2021 saw the restoration of diplomatic ties with Qatar’s neighboring GCC countries — a welcome result for hoteliers in Qatar and the GCC and one that they will hopefully enjoy once Covid-19-related travel restrictions are lifted.

It is evident that the overall net balance of 2020 shows a loss. However, even if our subconscious compels us to forget about it, our conscious mind has learned valuable lessons that we all take into the future.

Adversity has always been a catalyst for growth, after all. It is therefore appropriate to conclude with the thought, wish and expectation that the small but mighty Middle Eastern hospitality industry will step into 2021 cautiously, yet ready for the recovery and growth for which it is renowned.

APR - MAY 2021 | HOSPITALITY NEWS ME

29

BUSINESS

LODGING

HOW TO STAND OUT FROM THE COMPETITION Differentiating yourself from the crowd is a task that demands the full attention of any hotelier, and the responsibility has become an even greater one in the post-Covid-19 era. Patrick Landman, CEO and founder of Xotels, an international boutique and independent management company, looks at how to attract attention for all the right reasons.

Countless marketing, sales and operational tools available in the market have allowed hoteliers to gain quick returns in the past, but unfortunately, a mediocre strategy and cookie-cutter approaches are not enough anymore.

This begs the question: which decisions will truly help hotel brands differentiate themselves in the post-pandemic market?

Personalization Not providing a personalized service in this day and age will almost certainly have a direct negative impact on performance.

Generic, uninspiring stays are the antitheses of what guests are looking for.

Although personalization can mean many things, it is important to first understand two nuances: technology and the human touch.

Technology — mainly in the form of a good CRM/CRS/PMS system — will play an important role in both the execution and control of rolling out personalized offerings at your hotel. Without it, the success rate is likely to suffer, as your team can only follow a certain amount of things going on at the same time.

30

HOSPITALITY NEWS ME | APR - MAY 2021

The human touch Providing a great guest experience is what most hoteliers highlight as their hotel’s main selling point. Unfortunately, I believe that the market still has a long way to go and there’s plenty of room for improvement.

In my opinion, hotels must fully embrace personalization by accommodating guests’ preferences from the outset and throughout their stays. I like to call this the “inclusive guest experience." This relies heavily on the skills of the team to execute it.

tight budget, you can come up with creative ways that still provide guests with something personalized.

Marketing Marketing can certainly help hotels shine, and there are a few developments to take into consideration.

SEO

Focus on scaling this with the help of your staff. Empower and train your employees to offer that extra level of service. That way any guest can experience the same feeling multiple times during their stay.

There is no question that people will continue searching regardless of any crisis, and it is up to hoteliers to funnel as much traffic as possible by having websites that are fully optimized. Search engine optimization (SEO) is fundamental, so using the right keywords is something that cannot be overestimated. Staying on top of these words requires constant evaluation of which are the most valuable and profitable, luring as many viewers as possible to your website.

Don´t forget to look beyond the obvious; consider the search intent of potential customers.

Many hoteliers wonder about the financial feasibility of this initiative, but thinking differently is important here. If you're on a

You can pull in a significant amount of website traffic by blogging, where visitors are inspired to visit your hotel and its

Think of that feeling you got after the concierge told you about the little romantic restaurant that served you some of the best food you've had. Now that’s an experience that will last a lifetime.

In collaboration with

You can pull in a significant amount of website traffic by blogging, where visitors are inspired to visit your hotel and its surroundings.

surroundings. Not only will you get them to book, but you will have also inspired them with activities and other potential drivers of ancillary revenue.

Note that if you have a few successful blog articles that attract high traffic, these will gain authority on Google and help to push up your main product pages.

Website experience Not familiar with Google´s page experience update yet? Don't risk your positioning.

Google is stepping things up when it comes to page experience, which is essentially a good thing since it is based on improving search experience and reducing the likelihood of you losing conversions.

Also, be sure not to forget about the mobile phone experience. This is where most hotels still have a lot to gain.

All in all, there are plenty of opportunities for hotels to stand out, and it is up to hoteliers to make the right decisions to enjoy success.

APR - MAY 2021 | HOSPITALITY NEWS ME

31

BUSINESS

NIGHTLIFE

OUT OF THE DARKNESS While 2020 was a particularly troublesome year for the nightlife sector, things seem to be picking up. We interviewed six industry veterans to hear how their businesses survived the pandemic and their predictions for 2021.

32

HOSPITALITY NEWS ME | APR - MAY 2021

AYMAN BAKY

MARC CHEHADE

RABIH FAKHREDDINE

CEO and founder of Baky Hospitality

CEO of MEC

CEO of 7 Management

What did 2020 teach you?

What did 2020 teach you?

What did 2020 teach you?

It made me stop in my tracks and think outside the box. I was able to explore new opportunities, restructure and plan.

I learned that we need to fight to keep the brand alive. I think that 2020 was a tough year all over the world, not only in the MENA region.

One thing I have learned from 2020 is the importance of agility, the ability to quickly assess a situation and act accordingly in favor of growth and continuity.

What are your business forecasts for 2021?

What are your business forecasts for 2021?

At Escobar, we started franchising the brand in the MENA. Our first franchise opened in January 2021 in Qatar. We are very excited about opening many other branches of Escobar in Dubai, KSA and Egypt.

Last year inspired business leaders and entrepreneurs to become more digitally conscious and build consumer-focused relationships. I believe the world will begin to set its own standards moving forward in 2021, to drive change instead of following the norm. Business continuity and survival will be ongoing challenges.

What are your business forecasts for 2021?

I was pretty optimistic at the start of the year; I still am but toward Q4. No one can predict what will happen to the economies of the world. We are working quarter by quarter.

What survival tip can you share with us?

Take a step back, pace yourself, look at consumer behavior and habits, and reorganize your business model to fit the current situation.

What survival tip can you share with us?

What restaurant trends can we expect to see?

What nightlife trends can we expect to see?

I believe that high-end restaurants will become more limited, and we will witness growth in high-end casual dining options.

People want a more relaxed, stress-free atmosphere.

In my opinion, attitudes toward clubbing have changed immensely. Outdoor spaces that respect social distancing protocols will continue to attract partygoers.

Do you have any new projects in the pipeline?

We are opening Sachi Park Street in Q1, which will be our sixth restaurant in Egypt.

In Q2, we will welcome Reif Kushiyaki, our seventh restaurant in Egypt, and we are launching a catering division in Q3.

Managing cash flow and cutting costs is critical.

Do you have any new projects in the pipeline?

Franchising in the MENA region is our main target, so we are working on opening more branches of Escobar.

What survival tip can you share with us?

Adapt, plan and implement necessary changes. It is all a matter of perspective; a crisis can quickly turn into an opportunity with the right tools and partnerships.

What nightlife trends can we expect to see?

Covid-19 has indeed impacted all industries worldwide, and its ripple effects continue to be felt in 2021. We move with uncertainty, consciously adopting trends that match this unusual environment, such as focusing on outdoor spaces.

Do you have any new projects in the pipeline?

We have an exciting pipeline of new concepts launching in 2021: The Theater Dubai at The Fairmont Hotel SZR; brands like B018 at the Media One hotel; Kahwet Beirut in Downtown Dubai; and February30 on the West Palm. In addition, we will be welcoming a beautiful new restaurant called Lucia’s, an Italian concept that lives in the traditional past but is also enjoyed by today’s modern diner. Last but not least, a French concept is also in the works, which we plan to launch later this year.

APR - MAY 2021 | HOSPITALITY NEWS ME

33

BUSINESS

NIGHTLIFE

ANTONIO GONZALEZ

TONY HABRE

EVGENY KUZIN

CEO of Sunset Hospitality Group

CEO of Addmind Hospitality Group

Chairman of Bulldozer Group

What did 2020 teach you?

What did 2020 teach you?

What did 2020 teach you?

Do not take anything for granted! Things can change at any time, and it is important to be ready for all scenarios. Always have contingency plans and cash reserves.

The importance of adaptability and persistence. What we persist in doing becomes easier for us — an obstacle’s power does not decrease, but our power to overcome it does.

The importance of agility, aligning our strategy and ideas with market needs, as well as maintaining the balance between a realistic overview and a positive outlook.

What are your business forecasts for 2021?

Going out will always be an important element of our culture, and we are here to make that experience memorable. Quality, innovation and creativity will keep the F&B industry robust.

What survival tip can you share with us?

The key to long-term viability and success is providing memorable experiences. I am confident that the simple principles that made us successful are still relevant, and we will continue to offer our guests amazing experiences, great value, the very best quality and warm, professional service.

What are your business forecasts for 2021?

I foresee plenty of opportunities! Adversity breeds opportunity; crisis lays the foundations for innovation. Last year was a learning curve that pushed us out of our comfort zones and taught us many lessons.

We will put into practice those lessons this year; it is a time for ingenuity and defining “new” experiences.

What survival tip can you share with us?

Be flexible. We have learned that change is the only constant, so you need to embrace it. Be ready and willing to reinvent — and keep reinventing — what you’re doing.

What nightlife trends can we expect to see?

What nightlife trends can we expect to see?

Going out is more of a treat than ever before. As a result, consumers will see more tented, heated rooftop spaces with high-quality sound systems that create that perfect atmosphere.

Keeping guests and staff safe is, and will remain, the highest form of hospitality.

People are reminiscing about the old days but won’t risk their health. I believe we will see establishments become increasingly more creative in order to provide guests with the experiences they long for without compromising on safety and comfort.

Do you have any new projects in the pipeline?

In 2021, we have over 20 openings planned in Dubai. The most imminent project is the Jumeirah Islands Clubhouse, which will be home to a new Isola Ristorante Italiano, Joe’s Backyard, RAISE Fitness & Wellness, Chloe’s Beauty Salon and Chaps & Co Barbershop.

34

HOSPITALITY NEWS ME | APR - MAY 2021

Do you have any new projects in the pipeline?

We have many upcoming projects! We are focused on local and international growth.

This year alone, we will open multiple venues in Saudi Arabia and Europe. We also have a few projects in the pipeline for Dubai, with two exciting restaurant concepts also launching this year.

What are your business forecasts for 2021?

I believe the hospitality sector will go from strength to strength. We have seen how much people miss going out, getting together and socializing with family and friends. Technological advancement and digital delivery services are trends to watch.

What survival tip can you share with us?

Surround yourself with amazing people.

When we work together, we can overcome any challenge and learn from each experience. Honest communication is key.

What nightlife trends can we expect to see?

When restrictions have been lifted, I believe we will see a surge in entertainment, nightlife and tourism. People want to feel connected, to unwind and enjoy themselves, and detach from the pressures of the pandemic. The nightlife industry enables us to play, to indulge in the music, energy and atmosphere.

Do you have any new projects in the pipeline?

We are working on an innovative foodtechnology concept, which is set to launch very soon, and continuing our expansion into Saudi Arabia by bringing a number of international brands to the kingdom. In Dubai, we are developing a beach club and theater as well as the launch of Cipriani Dolci in Dubai Mall.

BUSINESS

ARCHITECTURE & DESIGN

A NEW NORMAL FOR RESTAURANT ARCHITECTURE

In countless countries around the world, restaurateurs are taking the first steps toward reopening their restaurants.

Interior architect Delphine Gebran explores the impact of Covid-19 on restaurant design and what we can expect to see when we go back to our favorite establishments.

While many restaurant owners are rushing to adapt to the new normal by respecting heightened standard health safety measures and adopting simple, cost-efficient modifications to their existing interiors, future dining experiences may look quite different to how they were before.

Redefining the boundaries between the interior and the exterior One thing we know for sure is that the coronavirus spreads quickly from one person to the next. Nature, fresh air and the outdoors are the industry’s salvation, and creating outdoor spaces or extending the seating section to include the outdoor areas to reduce transmission is the next design frontier. In some cities, municipalities have granted permission for restaurants to accommodate diners on the sidewalk.

Takeaway and creating a quicker dining experience Throughout the pandemic, many restaurants have relied on online

36

HOSPITALITY NEWS ME | APR - MAY 2021

orders and takeaways to sustain their operations. With grab-and-go becoming more common, we designers need to incorporate a takeaway pick-up station into the overall restaurant design. This extends beyond fast-food establishments, as some well-known Michelin restaurants have even developed delivery/takeaway menus. We have to create a well-studied set-up and route from the moment the client arrives and waits up until the time they leave. Even if it is just for a few minutes, we have to create a whole new world for diners to escape in, an experience that will accompany them home and add to the enjoyment of their meal.

new meaning. The continuation of this trend will depend on the nature of the restaurant and the behavior of its clientele vis-à-vis social distancing. While open kitchens may be cause for concern in terms of contamination, some customers will undoubtedly find comfort in being able to see superior hygiene standards in place, especially in quick-service restaurants. Thus, for the moment, open kitchen design remains relevant in restaurant interior concepts, albeit with a glass partition. Just imagine watching a cooking movie in 2D without the luxury of smelling those mouthwatering aromas.

Open kitchens: the end of a trend or greater visibility?

Before we start working on a project, we have to study the market in order to define our clientele. When a restaurant offers Chinese, Peruvian or Indian food, the design should make sense locally to fit the landscape. We therefore need to

The concept of open kitchens, which create a connection between diners and the space where their dishes are prepared, might now take on a whole

Staycations: foreign interiors for locals

prioritize the local community and cater to their needs, as foreign tourists are no longer a priority due to Covid-19 travel restrictions.

Flexible arrangements Before the coronavirus pandemic, it was recommended that restaurants provide each seated diner a space of 1.4 square meters. Now, the World Health Organization has recommended 2.5 square meters per diner.

Contactless orders The interior design world has been forced to think about hands-free solutions to minimize the spread of Covid-19.

Contactless systems for doors, wash basins, toilets, lights, trash bins and menus are just some of the things we need to consider carefully.

Embrace the simple lines The choice of materials in a restaurant is now critical. Fabrics need to be easy

to disinfect and clean. We will be seeing less decorative furniture and carved wood designs that can collect germs.

Furthermore, table tops will be undressed, while table lamps, cutlery buckets and napkin holders will disappear.

Biophilic interiors are also gaining traction, providing interesting green spaces that fill the required distance between tables.

A surreal dining experience and biophilic interiors Before the pandemic, every corner of a restaurant had to be occupied to ensure a higher profit margin. But now, to adapt to the new reality, restaurateurs should sacrifice some seats to respond

to social distancing rules. Working on a flexible table arrangement is the easiest option but not the ideal choice if you want an interior to stand out. Interior designers have taken it to the next level by designing creative and whimsical interiors to attract apprehensive clientele to dine in. Tables with stuffed bears and fake mannequins seated at them are one idea. Biophilic interiors are also gaining traction, providing interesting green spaces that fill the required distance between tables.

Ultimately, designing post-Covid-19 restaurant interiors requires greater creative vision. While respecting all hygiene factors, interior designers must come up with unique ways to create safe spaces that customers would be willing to take the small risk to escape to.

APR - MAY 2021 | HOSPITALITY NEWS ME

37

BUSINESS

TRENDS

THE POWER OF

POP-UPS In the midst of a global pandemic, countless restaurants, cafes and bars have been forced to constantly open and close their doors as they adhere to lockdown restrictions.

As a result, pop-up concepts have proven successful for many. Nada Alameddine, managing partner at Hodema consulting services, gives us the lowdown.

In order to mitigate the effects of Covid-19, restaurateurs have deployed a wide range of strategies, including popup concepts. These short-term structures have many benefits for investors, chefs and customers alike. They provide a low-cost way of starting a business or trying a new concept and the return on investment is usually quite attractive.

Most of these temporary concepts are established in an existing restaurant, an abandoned business, on rooftops or even in warehouses. Some have even joined shared kitchen spaces.

Pop-up concepts: going short term to survive the pandemic For investors, pop-ups are a good way to showcase a business model, fundraise money or attract new partners with cheaper startup costs than a permanent address. With the pandemic raging on, they enable owners to close overnight if required. For chefs, pop-up restaurants allow them to try new concepts, reach new audiences, offer more exclusive

38

HOSPITALITY NEWS ME | APR - MAY 2021

experiences and test edgier recipes without risking it all. Junior chefs can start their first business without taking huge loans, and seasoned chefs can try their hand at new things without putting their existing businesses at risk. For foodies, pop-ups fulfill cravings for unique dining experiences.

Here today, gone tomorrow The life expectancy of a pop-up varies and depends on the restaurateur’s plans for it.

Most stay open for a couple of months, while others for just a couple of days.

In 2015, McDonald’s launched a luxury one-day pop-up in Tokyo, with silverware, butlers and wine.

Crazy and alternative pop-up concepts have become a trend over recent years.

London-based company Lollipop developed a Breaking Bad-inspired cocktail bar called ABQ in London, Manchester, New York and Paris. Walter White fans could make cocktails in a makeshift laboratory using molecular mixology techniques. Outstanding in the

Field, which was launched in the U.S., Canada, France and Japan, brought people to a farmer’s table and promoted locally sourced ingredients. Following the same idea, Seafood Stories in San Francisco taught people how to protect the oceans.

In the United States, you can find entire malls dedicated to the pop-up trend, such as New York’s Sous Vide Kitchen.

Delivery companies have also jumped on the bandwagon. UberEats, Postmates and DoorDash are trying new concepts, including kitchen trailers.

Popping up in Dubai In the region, concepts tend to be more traditional and benefit from the reputation and skills of foreign chefs who run them.

Short-term outlets can be a safe bet for foreign concepts testing the local waters before settling down. Hotel groups, which already run many of the top-end tables, have entered the business and are giving their take on the pop-up trend. The Winter Garden at Dubai’s Habtoor Palace and Sal in the world-famous Burj Al-Arab Jumeirah Hotel have made a name for themselves.

In collaboration with

Pop-ups have proven so successful that authorities in the UAE have decided to support the growing trend.

Kayto, which started out as a temporary space and featured celebrated recipes by Japanese Argentinian chef Cristian Goya, has now become permanent at Jumeirah Al Naseem Hotel. In November 2020, Hilton hotels across the UAE launched a food pop-up with OTB (Out The Box) serving burgers at all of the group’s hotels. More recently, the talk of the town has been French Riviera, located on the waterfront at Jumeirah Al Qasr.

Other famous hot spots included Ripe in Palm Jumeirah’s Nakheel Mall and Local Fire by the Mattar Farm. In the summer of 2020, Iris and the Mexican-inspired La Mezcaleria pop-ups opened respectively in the vacant locations of Gaucho in DIFC and Indie. Other pop-ups are now opening as alternatives for struggling establishments; 1484 By Puro on Jebel Jais in Ras Al Khaimah — named for its height of 1,484 meters above sea level — is one of them.

Pop-ups have proven so successful that the authorities in the UAE have decided to

support the growing trend. The initiative “Proudly from Dubai” was launched in 2018 by Brand Dubai — the creative arm of the Government of Dubai Media Office — to help homegrown concepts raise their visibility. The department organized a pop-up event in partnership with One Central, Dubai World Trade Centre to promote the cuisines of eight Dubai-born outlets: 25’55’; Coppasta; Semisweet; Tres Marias Coffee Company; The Mattar Farm Kitchen; Simple; Lost Bread; and Karak Inc. The month-long event was held at the Outdoor Plaza next to DWTC One Central Building.

Saudi festivals play their part Pop-up restaurants have been met with great enthusiasm in Saudi Arabia as well and have become popular thanks to the Jeddah and Riyadh Seasons. In 2019, international names Nobu, London’s Signor Sassi and Nusr-Et signed up for the Jeddah 45-day festival. The steakhouse belonging to the renowned Turkish chef Salt Bae made headlines for charging USD

333 for a gold-crusted steak and USD 46 for a regular burger.

Nobu also opened another short-term outlet in Riyadh, which at the time of its opening was boasting a 10,000-name waiting list. The much-loved Peruvian restaurant Coya — which has branches in Dubai and Abu Dhabi — temporarily opened in Riyadh last year. Blac is currently offering burgers in Al-Khobar, and ChknPop Up serves fried chicken in the capital.

Last year’s three-month Oasis Riyadh festival featured new names on the popup scene, such as: Nammos, a concept from Mykonos; Japanese outlets Zuma and Roka; and the Latin American kitchen Amazonico, which already has a restaurant in Dubai.

The pop-up scene in Kuwait is less prolific.

In 2016 Tiger Tiger, a five-day Asian-fusion concept was launched by the owners of Ora Japanese restaurant, while LebaneseArmenian brand Batchig also debuted in Kuwait City for five days a couple of years ago.

APR - MAY 2021 | HOSPITALITY NEWS ME

39

BUSINESS

F&B

ICE CREAM: It’s fair to say that ice cream is one of the most popular sweets in the Middle East. Nagi Morkos, founding and managing partner at Hodema consulting services, gives us the scoop on the flavors and trends to look out for.

For centuries, citizens of the Middle East have been enjoying the taste of “booza,” traditional ice cream made of frozen milk, honey or sugar and thickened with starches or mastic gum. The immensely popular sweet treat showcases the region’s mostloved aromas, such as ashta, rose, pistachio, cardamom and almond, to name just a few.

Some even say that ice cream was created in the Middle East and reached Europe via the Arab invasion of Sicily in the eighth century.

Others say it was served as a refreshment to the Caliphs in Arabic Andalusia.

Iced out: the impact of the pandemic There are two sides to the frozen desserts and ice-cream industries. The divide lies between food companies selling takeaway buckets — the largest category in terms of volume — and shops and cafes serving the “sherbet” for immediate consumption, which tops the market in value terms. The outbreak of Covid-19 caused a major blow to the latter. Growth has melted away during the lockdowns as sales largely rely on flexible travel and leisure. But it is not all gloomy, as Middle Eastern customers have and will remain faithful ice-cream lovers despite the bleak circumstances.

40

HOSPITALITY NEWS ME | APR - MAY 2021

The many scoops of frozen delicacies The UAE market topped USD 120 million in 2019 and was showing steady growth until the pandemic. Five main groups share the industry: IFFCO, Mars, Unilever, National Trading & Development Est. and Galadari Ice Cream Co. IFFCO is the regional leader and owns, among others, London Dairy Cafes.

Unilever runs Grom and Ben & Jerry’s, which can be purchased in stores and online in the region. National Trading & Development Est. is the local distributor of Häagen Dazs. The brand currently has 16 cafes and corners in the UAE. Finally, Galadari has been a BaskinRobbins franchisee for nearly 40 years and oversees the brand’s 800 shops across the region, in KSA, UAE, Qatar, Bahrain, Oman, Jordan and Kuwait in a joint venture. Since 2018, it has also been running the Dessert Cafe in Dubai.

The “creamy” type The Western type of ice cream — which we will call “creamy” to distinguish it from the others — is the main category when it comes to imported brands. It usually includes dairy products and features a wide variety of flavors. Most American and European-born brands fall into that group, such as the Swiss Mövenpick or Häagen Dazs. Since 2011, Mohammed Khaled

Alkhulaidi Trading Establishment (MKKTE) has been the exclusive franchisee of Mövenpick ice cream in Saudi Arabia.

Popular American brands have been burgeoning across the region, including Florida’s Sloan that’s known for its awardwinning flavors and over-the-top pink decor.

It has two outlets in Riyadh and Jeddah, and two cafes in Kuwait. The famous Brooklyn Creamery has also started an online business in Dubai, offering fat-free, vegan and dairy-free options. Cold Stone Creamery, launched in Arizona, is betting big on the region, with shops in Beirut, Riyadh, Jeddah, Abu Dhabi and Dubai. Marble Slab — a competing brand from Texas, with over 75 flavors and dozens of mix-ins — is now in Bahrain, UAE, Kuwait, Lebanon and Qatar.

On a smaller scale, some homegrown labels are starting to make a name for themselves: Dubai’s Coco Yogo specializes in plantbased frozen treats free from dairy, soya, corn, gluten, eggs, preservatives and refined sugar; it is being sold through Deliveroo.

Xscoop sells blue scoops in Riyadh, while Dubai’s on-the-go ice-cream parlor Camel Cones Ice Cream drives around the area with its colorful truck. In Lebanon, Frooza is the latest to open in Beirut’s Mar Mikhael neighborhood.

In collaboration with

Oriental frozen delicacies have always been an all-time favorite, and although Western brands have carved out their niches, ice-cream lovers always go back to basics.

The “exotic” type The Japanese-inspired brand M’Oishî, located in Dubai, features the iced version of the traditional mocha rice cake. It partially imports its ingredients from Japan. In Jumeirah, iScream displays unusual flavors, such as Tabbouleh, Emirati Coffee, Curry and even Flaming Wasabi. The Ice Cream Lab is famous for its innovative take on molecular gastronomy, using liquid nitrogen to instantly freeze fresh ingredients into ice cream. The first store opened in 2014 at Dubai Mall. A master franchise agreement was signed for Saudi Arabia. Today, there are 15 branches in seven countries across the region. In Riyadh, the Nitrosphere Ice Cream Café attracts night owls with its mysterious smoking ice cream bowls. Finally Kuwait has one of the most peculiar versions of the concept. Inspired by the street food and night markets of Thailand, Annette Tuk Tuk sells ice cream on a stick, which is handmade in their central kitchen facility in Bangkok.

Back to the “booza” But let’s get back to where it all started.

Oriental frozen delicacies have always been an all-time favorite, and although Western brands have carved out their niches, ice-

cream lovers always go back to basics.

There are countless small shops selling “booza” across the region. Some have even become legends, such as Oslo in Mar Mikhael or Hanna Mitri in Achrafieh. Others had bigger plans in mind and exported their concept, including Beirut’s Bouzet Jeddo.

Its pomegranate, meghli and halawa flavors have traveled to Dubai. Bachir Ice Cream, known to all Lebanese, has even made it to Paris. In Kuwait, Twisting Cones celebrates “booza” the Turkish way; but Dubai’s Nouq is probably the most distinctive place. The outlet offers camel milk scoops with flavors like “Honey Saffron” and “Arabic Mastic.”

Gelato: bringing Italy to your cone For some, the top choice is indisputably Italian gelato. With its distinctive taste and texture, the gelato has made a name for itself across the globe. Amorino and Grom are the biggest names in the market, but several smaller brands are also doing quite well. In Dubai, Canvas, Cone Street and Morelli’s are among the classics, while in Kuwait, Teetoo, Frost Gelato and Casa Del Gelato are attracting crowds. The Lebaneseborn Orso Bianco and Oh My Gelato!, and Saudi Arabia’s La Chino Ice Cream, are bringing local twists to the century-old

frozen dessert. However, the one to watch in Saudi Arabia is Yogorino. With 13 outlets in Riyadh, Jeddah and Makkah, the European brand has been in the country since 2013, mixing two popular concepts: gelato and frozen yogurt.

The fro-yo craze Frozen yogurt — or “fro-yo” — has widely benefited from the growing interest in health and wellness to become the guilt-free, healthy but tasty alternative to ice cream.

While some ice-cream parlors have decided to make the shift by offering organic and lighter options, others have switched to frozen yogurt altogether. Cone Zone, established in Saudi Arabia in 1993, was a pioneer in the country for low-fat and dairyfree options. Today, it supplies restaurants, coffee shops and hotels in KSA and across the region. Menchie’s in Dubai has over 100 rotating flavors, including non-fat, low-carb, gluten-free and non-dairy options. The frozen yogurt trend has also brought the popsicle back from the 90s. In KSA, Gourmet Pops sells all-natural fruit iced sticks, while Beirut’s PopCity pays tribute to the famous “booza talej.”

APR - MAY 2021 | HOSPITALITY NEWS ME

41

BUSINESS

EYE ON

FROM SUSHI TO SHABU SHABU: A JAPANESE FOOD ADVENTURE

It’s no wonder that Japan is a firm favorite among foodies. Boasting a wide variety of exciting dishes, Japanese cuisine ticks all the boxes when it comes to smell, texture and flavor, as Maya Bekhazi Noun, co-founder and managing director of The Food Studio, explains.

Sipping a cup of freshly prepared matcha tea, I reminisce about my extraordinary culinary trip around Japan: the flavors, the cooking techniques, the harmony, the precision and the unique medley of beauty and food.

My favorite culinary destination will always be Japan. Of course, the country’s history, traditions and culture are also attractions, but for food-loving travelers, Japan’s epic gastronomy is reason enough to visit. It is a display of unparalleled passion for a craft. There is great emphasis on skill and technique as well as a deep commitment to creativity, which strives to engage and delight a diner in every possible way.

Essentially, Japanese food is a feast for the eyes; esthetics play a major role in the country’s cuisine, translated in both garnishes and colors. Garnishes enhance the visual appeal and the flavor, while the prevalence of five colors is rooted in Japan’s culinary culture. The art of presentation is taken very seriously. Special attention is paid to the choice of tableware and utensils.

Five cooking methods are common in Japanese cuisine. These include: raw, steamed, fried, simmered and roasted/ grilled. Of the five flavors Japanese food is known for — salty, sweet, bitter, sour and umami — umami is the most unique.

Eating rituals and habits are part of Japan’s culinary heritage. Heavy seasoning is not commonplace. Specific condiments are served with certain dishes, and there are rules to be followed concerning the addition

42

HOSPITALITY NEWS ME | APR - MAY 2021

of spices and sauces, and the order in which they are used to preserve the original taste of the dish.

How to immerse yourself in Japan’s food scene: 1. Go on a tour of the local markets, such as the fish market.

2. Visit the food halls of Japan’s department stores, where you’re guaranteed a mouthwatering selection of sweet and savory delights.

3. Try the street food. You can’t miss the colorful food stalls lining the streets.

4. Learn how to make sushi and gyoza by taking a cooking class.

5. Drink traditional tea at a ryokan.

6. Have dinner with a geisha.

7. Sample the local sake at a brewery.

Simplicity and elegance are key in kaiseki dining, which can be enjoyed in cities such as Kyoto.

Japanese restaurants Many of the restaurants in Japan specialize in just one type of food. The most common are the sushi and sashimi, yakitori, teriyaki, tempura, shabu-shabu and teppanyaki restaurants.

The fine-dining experience Also known as kaiseki cuisine, this refined, multi-course form of dining places emphasize on dishes that are masterfully

prepared and feature seasonal ingredients.

Simplicity and elegance are key in kaiseki dining, which can be enjoyed in cities such as Kyoto.

Izakaya and tachinomiya You will find that these Japanese gastropubs and bars pay as much attention to the food they serve as the drinks they offer.

Subsequently, their menus tend to be gloriously eclectic.

Must-try food specialties A visit to Japan isn’t complete until you have tasted some of the famous local delicacies, including gyoza (dumplings), kushi-katsu (deep-fried skewered meats and vegetables), tsukemono (pickles), umeboshi (plums), soba, ramen, udon, unagi and Kobe beef. I also recommend the deliciously soft bread that you can find almost anywhere and the extremely fluffy Japanese cheesecake.

International recognition Japanese cuisine continues to attract international attention for its respect to traditions, delicate ingredients and mouthwatering flavors. In 2013, the United Nation's cultural organization added washoku — traditional Japanese food —to its Intangible Cultural Heritage list.

In conclusion, Japanese food is hard to fault.

Having a bad meal in Japan is very unusual — I’ve never experienced one, that’s for sure. So, allow me to end with this thought: Japan is home to more Michelin-starred restaurants than any other country in the world. It’s time to get those chopsticks out.

In collaboration with

APR - MAY 2021 | HOSPITALITY NEWS ME

43

BUSINESS

TECHNOLOGY

HOW GOOGLE CHANGED THE ONLINE TRAVEL BUSINESS

More and more, travelers are utilizing digital services to find quicker, cheaper and simpler ways to get to their preferred destinations. While the volume of bookings made online continues to grow, Google has pushed its way to the top of the travel industry. Serge Chamelian, managing partner of h-hotelier, tells us more.

Before the coronavirus, the travel industry was worth USD 1.2 trillion. It was estimated that 82 percent of all travel bookings in 2019 were made online through a website or a mobile app. Furthermore, the worldwide market volume for online hotel bookings was expected to exceed USD 810 billion by 2022, reflecting the behavior of travelers to scour the internet for the cheapest flights, the best hotels and the most popular tourist sites in their preferred destinations (source: Statistica, Skift). The search engine Google was making significant inroads, becoming integrated into travelers’ digital searches

44

HOSPITALITY NEWS ME | APR - MAY 2021

and their booking activities (flight data, hotel data, integration with Uber, etc.) In fact, consumers turned to Google first to search for travel-related restrictions and/or products, especially with the establishment of Google Travel. So what is behind Google’s growth in the travel industry?

The unprecedented events of 2020 and the release of new products for the hospitality sector undoubtedly helped Google become a reference for anyone planning a trip. Google invested in its own travel tools to make travelers’ endto-end experiences easier. As a result, Google is today one of the biggest players

in the online travel market, with Google Travel worth a staggering USD 100 billion.

Moreover, in 2019, the travel industry spent USD 16 billion advertising on Google — the budget of booking.com alone was USD 1.19 billion.

How Google disrupted the online travel market Google acquired more and more of the search engine results page and dominated the top half of the page, minimizing the chances of travelers scrolling down for further options. Moreover, Google launched several innovations:

In collaboration with

The more hotel partners Google secures and traffic it attracts compared to its competitors, the more it will dominate the market.

Touring Bird is a microsite that acts like a travel agent, providing travelers with the option to book any of the advertised services directly with Google. Touring Bird displays curated lists of tours, attractions and activities at the top tourist destinations around the world that are catered to suit the needs of the customer.

Google Discover is the enhanced version of Google Feed. Used by 800 million people monthly, this tool pushes content based on the interests of the user so that they can get personalized updates on what matters to them.

Google Hotel Ads was a paid service until March 9, 2021. The company has since made this service free for hotels, until further notice. It allows hotels to have preferred placements on Google’s booking tools to increase their visibility. It displays the hotel availability and rates on Google Search, Maps and the Assistant.

This service benefited Google in acquiring increased inventory from hotels, as hotels are sharing the risk of cancelations with

the search engine. Thus, the service has proven Google’s commitment to the hotel sector and a significant shift from hotel websites to the Google platform may be witnessed in the near future.

Google Knowledge Graph was developed to monetize Google's qualified traffic better than the previous paid search results. This highly informative box is gradually being extended further to include all the information and functionality that a traveler might need to make a purchase without ever having to leave Google to visit the operator’s website.

Google My Business (GMB) is a free facility that allows hoteliers to manage how their property appears in Google's Local Pack, Local Ads, Google Maps and organic rankings in general. As more customers use mobile devices, GMB listings have become important as they can capitalize on customer's geographical location to provide relevant results through local search.

Google Assistant to Hotel Rooms is a personal concierge for hotel amenities, linking the hotel’s system to handle any guest request. Moreover, the smart displays can connect to a guest’s smartphone via Bluetooth to play music.

Any activity information is deleted when guests check out to protect user privacy.

Depending on the hotel, the smart display can handle checkouts so guests can just leave directly from their room. Hotels can have the voice assistant ask guests to fill out a survey about their stay.

The more hotel partners Google secures and traffic it attracts compared to its competitors, the more it will dominate the market. Thus, there will be a massive shift in channels that are no longer the online travel agents (OTAs) or various other structures we know today. When this will happen and how this shift will influence OTAs remains to be seen.

APR - MAY 2021 | HOSPITALITY NEWS ME

45

REPORT

While recruitment had taken a back seat due to the Covid-19 pandemic, things seem to be shifting, with many companies now hiring for new positions and resuming their training programs. We investigate how careers in hospitality are changing and what recruiters are really looking for.

Steering your career: continuous learning What’s missing in hospitality higher education The world of hotel consulting Where to study hospitality Hiring for hospitality The future of hospitality careers Women in hospitality Creating jobs for Lebanon

46

HOSPITALITY NEWS ME | APR - MAY 2021

47 48 50 51 52 54 55 55

SPECIAL REPORT

CAREERS

In collaboration with

STEERING YOUR CAREER: It is often said that personal and professional growth come from learning new skills. Abdul Kader Saadi, managing director of Glee Hospitality, discusses continuing education and its impact on employee retention.

In any industry, the evolution of one’s career falls into a continuous path that ascends from the choice of university to opportunities that can be explored along different recruitment avenues. In industries that encompass an international marketplace and rely heavily on high levels of service, such as F&B and hospitality, education and recruitment flow is paramount to success at both individual and industry levels.

Post-secondary learning in the form of advanced or Master’s degrees serves to improve the image and marketability of key personnel. In addition, these diplomas support personal development and aid in long-term career transition.

Employee retention remains a serious problem on the international hospitality scene, with annual turnover rates being as high as 73 percent in some markets.

Interestingly, one of the most powerful employee retention strategies is the incorporation of workshops and training initiatives.

Besides monetary concerns, one of the greatest issues for employees is the ability to forge a viable career path within an organization. The amalgamation of certification, both within the corporation and via standard certification bodies, not only serves as a potent tool for employee retention but also lays the foundation for continued education and vocational growth.

In terms of the trends shaping recruitment, one cannot overestimate the effect of social media. No medium in history has spread information on such a huge scale while simultaneously targeting and tailoring messages to specific markets. Career recruitment is no exception, with dedicated social media hubs like LinkedIn geared specifically to serve this function. However, LinkedIn is by no means the only player in the game. Countless recruitment portals and websites have emerged with career-specific sections.

Continuous learning is and will always be fundamental to industry prosperity.

Firms can also take matters into their own hands by investing in user-friendly career sites that incorporate technologies such as Chatbot for increased two-way communication. Additionally, applicant tracking software can also be utilized on a talent pool through the company database to pair positions and candidates.

Alternatively, organizations can mold the employment curve to their benefit. This can be achieved by establishing strong internship and apprenticeship programs with schools, universities and training institutes.

In other words, companies can train their ideal candidates and help them grow while reinforcing the firm’s objectives and goals.

Despite social media taking center stage, traditional recruitment methods have not been forgotten. Job fairs and conventions are still appealing — Covid-19 restrictions notwithstanding — and advertising in magazines and newspapers can be effective if the job role and/or market justifies it.

It is fair to say that continuing education paves the way for continued success and progress in the face of unforeseen circumstances. A good example of this is the transformation of the hospitality industry and other industries in the post-Covid-19 period.

To better prepare the next generation of managers and operators, curriculums and training manuals have been amended.

Training seminars have the potential to provide a good mix of digital knowledge and practical experience.

In conclusion, continuous learning is and will always be fundamental to industry prosperity. However, as with everything else, it is vital that it mirrors the evolutions in the marketplace, whether it be digital, environmental or sociopolitical. The current climate proves that things can take a turn in an unexpected direction, but this should only bolster the roots of continuing education and further emphasize its importance.

APR - MAY 2021 | HOSPITALITY NEWS ME

47

SPECIAL REPORT

CAREERS

WHAT’S MISSING IN HOSPITALITY

With mankind having always pursued knowledge, the concept of higher education can be traced far back in time. Daniel During, management director of Thomas Klein International, discusses the pivotal role of educators and how learning about technology is more important than ever.

48

HOSPITALITY NEWS ME | APR - MAY 2021

In collaboration with

Perhaps nowadays we take the accessibility of higher education for granted compared to times of “universtias magistrorum et scholariam” (the university of masters and students), when education was seen as a privilege and not a necessity.

The history of the present-day Student University in Bologna, Italy, plays a significant role in the history of education; it was one of the first-recorded institutions of higher education that was in fact run by the students themselves instead of the educators and financial founders. An appointed guild of students was responsible for hiring, determining the salaries of professors and even monitoring the syllabus.

Those who ultimately benefited from the fruits of the university were the ones in control, crafting their own environment to benefit themselves to the fullest capacity.

At what point in history were students downgraded from the drivers of their educations to the passengers? Although this student-driven system cannot be fully embraced in today’s environment, the contribution of students toward the way that universities are governed has been diminished and is often relegated to student course reviews or elected student unions.

This train of thought is not to demean these efforts but to merely highlight the lack of influence that the students of today have when it comes to the politics and bureaucracy of the institutions that they pay to attend. As time has passed, the concept of universities and higher education has evolved, as it should. However, the core values that they were founded upon should not waiver.

“I always thought the idea of education was to learn to think for yourself (…) When you

read, don't just consider what the author thinks, consider what you think."

The aforementioned extracts are taken from a movie that, as an educator, resonates with me to this day. In my opinion, the character Mr. John Keating from Dead Poets Society, played by the legendary Robin Williams, reflects exactly the role an educator should play. To summarize, the movie centers on an English professor who, to the dismay of his institutional peers and superiors, applies an alternative approach to education, which is based on absorbing, internalizing and thinking independently, as opposed to just blindly memorizing and regurgitating.

Although students graduate and emerge well versed in their specialized skills, they are all too often lacking in the department of basics.

Keating’s goal as an educator is to leave a lasting imprint on his students, inspiring them to think beyond the pages. From a higher-management perspective, it is crucial that the right kind of individuals are placed in positions to not only communicate and enforce the syllabus but to also craft one that is continuously improving to captivate the needs of the students and the industries that they are entering.

Engineering companies have research and development divisions to keep ahead of the competition, continuously evolving with technology and not working against it. In theory, hospitality-focused education should follow suit and is often too stuck in the fading ways of what hospitality was

perceived to be. Whether its because of the integration and focus on technology or the ripple effect of a consumer shift to less faceto-face interaction due to the dependence on technology, there’s no denying that the industry has changed. We cannot win the fight against technology: the shift continues to go in that direction. We can, however, create a new ideology of what hospitality management is within this digital climate.

Building on from this, a crucial factor should be to bring the focus back to the fundamental skills that are applicable to day-to-day work operations. Although students graduate and emerge well versed in their specialized skills, they are all too often lacking in the department of basics. For example, placing a spotlight on computer programs such as Microsoft Excel, there is definitely a weakness within curriculums; students aren’t trained past the basic functionalities, which they are expected to know from their lower education days.

All in all, the goal of all higher education programs, no matter the industry profession or level, is to prepare students to step out into the world, armed with the right knowledge and skills needed to succeed.

Educators, deans, advisors and institutional leaders are important figures within students’ lives, from childhood well into adulthood.

Taking a coaching and developing stance will create a deeper impact on learning minds rather than regulating, punishing and preaching to those who do not initially realize the untapped potential of knowledge.

Our role is to make sure that they are prepared to the highest capacity without skipping any steps along the way, inspiring them to be the best they can be.

APR - MAY 2021 | HOSPITALITY NEWS ME

49

SPECIAL REPORT

CAREERS

In collaboration with

THE WORLD

OF HOTEL CONSULTING Hotel consultants can help brands succeed.

James Wrenn, associate director of Colliers International, dissects the different areas of this key industry service.

Hotel consulting is a wide-ranging discipline that focuses on providing advisory services to clients across four key service lines: development advisory (feasibility studies, operator selection/negotiation); agency (sale and purchase of assets); valuation; and asset management.

Hotel consultants often practice across the main service lines but specialisms are common; for example in asset management or valuation. Market dynamics also dictate the demand for services. In more developed markets such as those in Europe and North Africa, agency is very prominent, whereas in the Middle East it is development advisory that is the primary focus for most hotel consultants, given the prominence of new hotel developments in the region.

Typically, hotel consultants come from a hospitality or real estate background.

Many hotel consultants studied hospitality at degree level then gained property

50

HOSPITALITY NEWS ME | APR - MAY 2021

operational experience to pivot across to consulting. Consultants with a real estate background are also prominent in the sector, many of whom studied real estate at undergraduate or post-graduate level and chose to specialize in the area over

For those considering a career as a hotel consultant, an obvious requirement is a passion for hospitality and tourism.

more traditional commercial property sectors, such as offices or retail. Most of the large international real estate service firms, including Colliers, have dedicated hotel and leisure consulting teams competing in the industry, alongside singular-focused global hospitality practices and independent boutique firms.

There are many undergraduate and postgraduate courses that provide exposure to hotel consulting and real estate advisory.

For more experienced practitioners, there are a number of professional accreditations and bodies that hotel consultants are often members of. Consultants from a real estate background tend to be accredited by the Royal Institute of Chartered Surveyors (RICS), especially those with valuation and agency specialisms. Consultants in the asset management space often seek accreditation from the Hospitality Asset Managers Association (HAMA).

For those considering a career as a hotel consultant, an obvious requirement is a passion for hospitality and tourism, together with a strong appreciation for the built environment. Willingness to travel for work is a prerequisite and the ability to manage tight deadlines is par for the course.

HOSPITALITY If you’re looking to pursue a degree in hospitality or simply further your skills by taking a course or two, these schools, universities and academies will teach you everything you need to know.

MIDDLE EAST LEBANON ACADEMIC COURSES American University of Science and Technology (AUST) aust.edu.lb American University of Technology (AUT) aut.edu Arts Sciences & Technology University in Lebanon (AUL) aul.edu.lb Holy Spirit University of Kaslik (USEK) usek.edu.lb Islamic University of Lebanon iul.edu.lb Lebanese American University (LAU) sb.lau.edu.lb Lebanese International University (LIU) liu.edu.lb Lebanese University ul.edu.lb Notre Dame University (NDU) ndu.edu.lb Université La Sagesse uls.edu.lb University of Balamand balamand.edu.lb Université Saint Joseph de Beyrouth (USJ) usj.edu.lb

PRACTICAL COURSES Le Cordon Bleu Liban cordonbleu.edu/lebanon Maroun Chedid Cooking Academy marounchedid.com

JORDAN Luminus Education luminuseducation.com Royal Academy of Culinary Arts raca.edu.jo

UAE International Center for Culinary Arts Dubai iccadubai.ae

EUROPE AND NORTH AMERICA UK University of Surrey, School of Hospitality and Tourism Management surrey.ac.uk

FRANCE Ecole de Cuisine Alain Ducasse ducasse-paris.com ESSEC essec.edu Institut Paul Bocuse institutpaulbocuse.com Le Cordon Bleu cordonbleu.edu Vatel vatel.com

SWITZERLAND BHMS - Business & Hotel Management School Lucerne Switzerland bhms.ch César Ritz Colleges cesarritzcolleges.edu Ecole Hôtelière Genève ehg.ch Ecole Hôtelière de Lausanne ehl.edu Glion Institute of Higher Education glion.edu Hotel Institute Montreux hotelinstitutemontreux.com IMI Luzern imi-luzern.com Les Roches lesroches.edu SSTH - Swiss School of Tourism and Hospitality ssth.ch

The Emirates Academy of Hospitality Management emiratesacademy.edu UAE Academy uaeacademy.ae

ONLINE worldchefsacademy.com APR - MAY 2021 | HOSPITALITY NEWS ME

51

SPECIAL REPORT

CAREERS

HIRING FOR Hiring for hospitality positions is not always straightforward, especially when soft skills really matter. We hear what two hoteliers and two restaurateurs have to say about recruiting the right people for their organizations.

HOTELIERS

MARK WILLIS

SHAI DUNBAR

CEO India, Middle East, Africa & Turkey all.accor.com

Group head of human resources, Rotana Hotel Management Corporation PJSC rotana.com

How do you select the right candidate for senior management positions?

When setting up my team, I always make sure I am not the smartest person in the room.

Some of the main traits I look for are passion, entrepreneurship, drive and the ability to be outspoken. I always encourage my team to be open with their thoughts and feedback; it is the best way to navigate any situation we may encounter in our day-to-day activities.

52

HOSPITALITY NEWS ME | APR - MAY 2021

How do you select the right candidate for senior management positions?

Leadership capabilities are among the most important factors to consider when advancing to a senior management position. It is essential that our leaders are able to understand, encourage and empower team members, and we seek those who can learn from past experiences, embrace new challenges and take decisions,

specifically during these tough times.

Strategic thinking and acting is a must, and we believe senior managers need to have the right perspective to be able to effectively manage daily tasks and strategic actions that impact long-term success. We look for individuals who are comfortable with initiating and delivering change, enabling our business to grow and achieve its objectives.

RESTAURATEURS

NAIM MAADAD

ZIAD KAMEL

Chief executive & founder, Gates Hospitality gateshospitality.com

CEO & founder, Cloud Restaurants cloudrestaurants.com

What should recruiters look for when hiring chefs?

A vital area of focus is the brand stature and the market reputation of the chef’s place of work, their length of service, title and the size of their team. The role must be clarified — whether the need is for a hands-on chef to lead the culinary food production or for more of a kitchen administrator who can handle documentation, recruitment, roster, approvals, approvals and appraisals, among others.

In the modern era of digital imaging technology, it is important to request a visual presentation of the chef’s culinary creations.

In addition, commercial understanding is crucial — business acumen and knowledge about food costs, menu engineering, competition awareness, target audience and demographics, culturalunderstanding and so on.

Furthermore, food tasting and trial after the interview is a must to judge the real culinary talent of a chef. Conducting reference checks with the chef’s ex-colleagues and those who have worked with them would provide valuable additional information.

What do you look for when hiring a chef?

Character is the most important quality when recruiting chefs for our cloud restaurants. It's the soft skills and character traits that matter most to us. Leadership skills, people skills, management, likeability, ownership mindset and creativity are crucial.

Experience and technical skills are important and necessary, but ultimately character prevails in our company.

Finally, make sure you discuss career development with a chef so that there are no misunderstandings.

APR - MAY 2021 | HOSPITALITY NEWS ME

53

SPECIAL REPORT

CAREERS

THE FUTURE OF HOSPITALITY

CAREERS

Covid-19 has disrupted the hospitality industry, but the sector is gradually getting back on its feet thanks to recent medical developments and upgraded safety measures. Ola Haddad, director of human resources at Bayt.com, discusses career opportunities in hospitality and the key skills employers are looking for.

While 2020 was a challenging year for hoteliers worldwide, 2021 is looking brighter. Here’s what the hospitality industry, functioning alongside the information technology industry, has in store for us.

Technology and hospitality: are they working in tandem?

Large-scale hotel chains have made consistent attempts to update their properties with pandemic-friendly solutions. From frequent sanitization of rooms to an endless supply of masks for guests and staff members, the hospitality industry has done exceedingly well to make travelers feel comfortable to travel again.

According to the Bayt.com & YouGov “Future of Work in the MENA” survey, 82 percent of MENA professionals are confident that the future of hiring will rely more on automation, artificial intelligence and analytics. Simply put, technology will be the tool that brings about significant changes in different industries.

Technology has been a driving force in implementing changes in the hospitality industry. For instance, hotels are being used as co-working spaces since they help save time, money and resources.

The Property Management System (PMS) is yet another vital factor that impacts hotels’ operations. Through technologically advanced solutions, hotels have managed to improve their PMS functioning as well as keep a check on properties worldwide.

Now, the hospitality industry can look forward to one-stop platforms that help manage different functions, including accounting, inventory, customer journey, etc. Such platforms will not only improve efficiency but will also impact accessibility.

54

HOSPITALITY NEWS ME | APR - MAY 2021

Another critical area of change is green energy. Hotels are focusing on technological solutions to adapt to a greener way of functioning. Their primary focus involves saving heat, harnessing solar power, improving air quality and circulation as well as making use of sustainable materials and efficient lighting.

In addition, hotels are also incorporating smart check-in and check-out systems, including smart room keys, remote laundry and room services and app feedback solutions, etc. What’s more, some hotels in the industry have also started implementing contact-free services, such as parking spaces and bookings.

From learning the local language to being informed about the local cuisine, adaptability in the hospitality industry will get you places.

The hospitality industry: recent trends and job updates According to the “Top Industries in the MENA” survey, the hospitality/recreation/ entertainment sector is believed to attract the most talent in Lebanon (22 percent).

What’s more, it is perceived as the second biggest employer of fresh graduates in Lebanon (19 percent).

According to the “Job Index” survey, hospitality is — at 19 percent — the third most sought-after academic qualification in Lebanon, with ever-increasing popularity among employers.

There are currently over 700 jobs posted on Bayt.com in hospitality and catering industries across the MENA region. Some of the most popular jobs are: waiter/

waitress, executive chef, female attendant/ hostess, call center agent, receptionist and housekeeping supervisor.

Skills that help you succeed The hospitality arena is notoriously competitive, so top employers are seeking candidates who possess a number of core skills.

Customer service Customer service is the key to success in hospitality. No matter what role you assume, you need to provide your customers with memorable experiences.

Communication If communication is your forte, you’ll go far in the hospitality industry. This field demands seamless communication.

From approaching new customers to emailing or calling existing ones, having a good command of English or your local language is vital for customer satisfaction.

Flexibility When you’re a hotelier, flexibility is essential for growth. You must always be one step ahead and willing to help.

By doing so, your customers will feel like they’re being treated well.

Adaptability Adapt to your surroundings and impress your customers. From learning the local language to being informed about the local cuisine, adaptability in the hospitality industry will get you places.

Problem solving and creativity Think outside the box, and you’ll find many ways in which you can make your customers happy. Since customers rely on your knowledge and experience, you must be open to solving problems and offering creative solutions to assist your customers efficiently.

WOMEN IN Today, there are more women in senior hospitality positions than ever before. Entrepreneur and activist Caroline Fattal discusses the role of women in the workplace and how things are changing in the Middle East.

How do you view the role of women in the hospitality sector?

How are women making their mark on the industry?

Women entrepreneurs in the hospitality sector are key. They often come up with innovative concepts, especially in the areas of wellbeing and eco-friendly sourcing. They have made great strides in a sector that was initially not very welcoming because of long working hours and the need for round-the-clock employee availability.

You see women in all echelons of the industry, from the kitchen to top-level management. They are making their mark by bringing more diversity, new concepts and different approaches to client servicing.

What are the challenges faced by women in the industry?

The traditional reply would be the 24/7 schedules, which place a heavy burden on any person, male or female, working in the industry. Yet, there are also deeper

CREATING JOBS FOR LEBANON

problems that women face, such as sexual harassment and bullying. This has been put under the spotlight recently with the global #metoo campaigns.

What advice can you give women seeking careers in hospitality?

If hospitality is your passion, go for it; believe in yourself and do it! Your best ally is your self-confidence, and your biggest enemy is the lack of it. Any job is a woman’s job, and you can excel in the domain you are enthusiastic about.

A deep sense of belonging and concern for their country prompted a team of Lebanese citizens — expats and locals — to create Jobs for Lebanon in early 2020.

The initiative empowers millions from the Lebanese diaspora to offer job opportunities to qualified Lebanese talent. In just under a year, more than 1,600 jobs have been posted, over 20,000 applications have been submitted and hundreds of candidates have been hired.

Jobs for Lebanon recently revamped its website to include some exciting new features: job filtering, job alerts, bookmarking, resume parsing and more. The platform provides job seekers with remote, part-time and full-time career opportunities in 40 different sectors across all continents.

Jobs for Lebanon is powered by SmartRecruiters, a global recruiting platform based in San Francisco. Over 4,000 companies worldwide use SmartRecruiters for all their hiring, including LinkedIn, Ikea, Visa and Twitter. jobsforlebanon.com APR - MAY 2021 | HOSPITALITY NEWS ME

55

SOLUTIONS

FINANCE

RETHINKING TO BUDGETING

The Covid-19 pandemic broke out when most hotels had just begun implementing their 2020 budget, and very quickly things spiraled out of control. Consultant Chirine Salha tackles the topic of budgeting in uncertain times and provides tips on financial planning in a crisis.

Today, navigating the budget planning process for the coming couple of years or so seems both daunting and unpredictable; but as the saying goes: “in the midst of every crisis lies great opportunity.” Indeed, there lies an opportunity to reflect and learn from FY2020, compelling us to command a different approach to hotel financial planning.

Evidently, the typical budgeting exercise is no longer fit for the task. Governmentimposed restrictions, volatility in the market, drops in occupancy, air traffic at a standstill and all other pandemic-related constraints make the uncertainty of budgeting a reality. Add to this the unknown timing of the vaccine and its subsequent recovery period. Hotels must account for substantial budgeting variables, proactivity and flexibility.

Although there’s very little education in how to budget in a crisis, the following points offer guidance on how to address these challenges in the budget preparation cycle.

1. Review and pressure-test the scenarios and decisions taken in 2020 as a crisis response. Assess the effectiveness and gaps of the crisis management plans that were implemented in 2020 in order to strengthen the response going forward.

2. Define the primary assumptions and identify key risks: When will the pandemic end? Will air travel restrictions increase

56

HOSPITALITY NEWS ME | APR - MAY 2021

or ease? Vaccine timing, recovery period starting date, whether consumer confidence will pick up and so forth need to be taken in account.

3. Adopt a commercial vision by focusing on domestic drivers of revenue, international tourism is still marked by uncertainty. Unlock the potential of the local market, and think of other untapped revenue-generating sources.

4. Exercise a more thorough budget baseline with all costs justified and Covid19-related expenses fully accounted for.

Businesses will have to maintain cautious spending and be vigilant over cost and expenses. Labor is the largest single operating expense in a hotel, and it is therefore critical to continuously review the manning structure. There will be a need to address the three main components that affect labor costs: number of hours worked, compensation of employees and changes in how KPIs are determined. The aforementioned points require a heightened focus on the capability and productivity of the workforce.

5. Factor in Covid-19 budgeting implications, such as PPE kits, enhanced sanitation protocols, reduced percentage of long stayers’ room cleaning and more delivery options as opposed to restaurant dining, all of which require different staffing needs.

6. Prepare the budget to take account of the need for closer monitoring and control during the calendar year, factoring in the possibility of several adjustments and reforecasting, and building in contingency plans. Do not hang your hat on one set of budget numbers as these might become irrelevant very quickly.

7. Adapt a zero-based approach to determine what levels of spending are truly required. As opposed to incremental budgeting, where you factor in inflation and a growth rate percentage, a zerobased approach will make you think about everything from scratch without looking at the past. Do I really need to do all of that entertaining and incur travel expenses?

Can I shift this allocation to where it is more needed? Should I merge those departments and streamline expenses?

8. Another key consideration is liquidity — the increased need for cash conservations and better cash flow management as well as the increased involvement of lenders and creditors.

If 2020 was difficult, 2021 — and possibly 2022 — will also present challenges. The hotel industry is still in the thick of it, and under such circumstances, a perfect budget may not be achievable; but a better budgeting process is definitely required. It will still be difficult to determine, however, if a budget is too aggressive or too conservative.

w w w.l fal eban on .c om

+ 1200 Franchise CONCEPTS JOIN the HOME of BRANDS Are you a Franchisor or a Franchisee?

Or perhaps, aspiring to franchise your unique concept?

Join the LFA: a close community working together to innovate, excel & honor ‘Brand Lebanon’

Contact us on: 01-742134; 71-400533 | info@lfalebanon.com

LFAlebanon

SOLUTIONS

HUMAN RESOURCES

In collaboration with

LEADERSHIP FROM

Gone are the days when human resources simply handled pay and appraisals.

Mark Dickinson of DONE! Hospitality Training Solutions identifies five common mistakes companies make when it comes to managing staff and how this important department can boost employee morale and diffuse tensions.

Human resources live their lives one step away from the game. They are generally sitting on the bench and observing play, and as tensions rise, they can only observe; to intervene during operations is generally ill-advised. Companies that do well have mastered the art of how and when to deal with issues, and it is never in the heat of the moment.

Uncontrolled emotions wreck businesses, spoil great relationships and decimate trust.

Hospitality still lags behind many other industries in its approach to making the life of an employee a happy one; many senior managers hold archaic beliefs that are rooted in outdated hierarchy and some dysfunctional hegemonic systems.

Successful companies manage this by breaking the omniscience of managers and by providing amazing infrastructures that nurture, support and care, without becoming hospitals. There is a fine balance between being empathetic and sympathetic.

It has been repeated that employees do not leave organizations, they leave poor managers. So what are the common mistakes made by companies, and how can human resources remedy them?

Individualism kills businesses Allowing an individualistic attitude into a company is destructive, for individualism is

58

HOSPITALITY NEWS ME | APR-MAY APR - MAY2020 2021

fueled by ego, whereas teams are driven by togetherness of great personalities.

Solution Get people together as often as possible to create unbreakable bonds through teamfocused actions.

Arrogance of managers Some managers have expectations of employees related to their work hours and tasks, outwardly expressing irritation and biased behavior, such as expecting employees to provide favors and run personal errands.

Solution Ensure that a clear system is available for employees to provide feedback regarding managers’ performance and implement ongoing assessment at all levels by objective parties.

Not genuinely demonstrating care for team members Some firms are guilty of failing to provide for general employee needs fairly and equally. Biases may include failure to maintain quality of uniforms and inequality in the provision of employee meals and employee facilities.

Solution Ensure that all employees receive fair and equal treatment and that attention to the details of employees’ daily lives is a genuine priority.

Failure to provide clear information Frequently, organizations change policies without due consideration and fail to communicate expectations to team members through a clear, transparent process.

Solution Engage members of the workforce in the development of policies and in the policy approval process, and entrust the communication to a network of team members who are responsible and accountable for disseminating the information.

Inability to adequately recognize excellent work Employee of the month is a poor, outdated system, as are annual appraisals. Many companies rely on such old-fashioned practices as their defense in rewarding team members.

Solution Provide an instant-recognition process live and online where good work and outstanding performance are constantly recognized for all to see.

Human resources can step in and solve these problems by working on intelligent and modern solutions that will please and delight employees. Creating a happy work environment that inspires members of staff to give their best is paramount as it encourages great customer service, resulting in happier customers.

HOSPITALITY SERVICES delivering valuable business BUSINESS, FOOD & LIFESTYLE EVENTS

25-28 MAy 2021

14-16 Oct 2021

1st Edition

5th Edition

The virtual event for the hospitality and foodservice professionals. horecashow.com

A must for whisky enthusiasts and connoisseurs, showcasing the finest and rarest whiskies on the market. whiskylivebeirut.com

9-12 Jun 2021

4-6 NOV 2021

HORECA LEBANON LIVE

GARDEN SHOW & SPRING FESTIVAL

whisky live beirut

18,000+ visitors

17th Edition

An essential destination for outdoor enthusiasts, with plants, flowers and ideas to enhance and decorate outdoor spaces. the-gardenshow.com

TRAVEL LEBANON

18,000+ visitors

7th Edition

An annual celebration of Lebanon’s magnificent beauty spots, travel destinations and the best summer activities. lebanontraveler.com

5-7 SEP 2021 10th Edition

25,000+ visitors The largest event of its kind in Saudi Arabia, gathering hospitality professionals and industry experts. saudihoreca.com

7th Edition

9th Edition

15,000+ The ultimate culinary event highlighting country’s top chefs, visitors leading food and beverage brands, artisanal products and the art of living. beirutcookingfestival.com

SALON DU CHOCOLAT BEIRUT 6TH Edition

15,000+ visitors

Dedicated to chocolate, the salon welcomes the country’s top chocolatiers and hosts the finest chocolate brands and chefs from around the world. salonduchocolatbeirut.com

TBA

SAUDI HORECA|riyadh

HORECA JORDAN

BEIRUT COOKING FESTIVAL

4-6 NOV 2021

9-12 Jun 2021

28-30 SEP 2021

5,000+ visitors

HORECA KUWAIT 10th Edition

Bringing together professionals and exhibitors from Jordan and the wider region. horeca-jordan.com

HOSPITALITY NEWS MIDDLE EAST

Focusing on the latest news, innovations and trends within the region’s hospitality and foodservice sectors.

Daily news bulletins on hospitalitynewsmag.com

TASTE & FLAVORS

The ultimate English language food and lifestyle reference, packed with recipes, chefs picks, gift ideas, home and gardening tips and lifestyle advice.

Daily updates on tasteandflavors.com

LEBANON TRAVELER

Lebanon’s key tourism reference, highlighting the country’s best kept urban and rural secrets, top destinations and activities.

Daily updates on lebanontraveler.com

8,000+ visitors

Kuwait’s annual hospitality and foodservice event. horeca-kuwait.com

TBA 7,000+ visitors

Publications & DIGITAL PLATFORMS

Saudi HORECA|dammam 1st Edition

Bringing hospitality professionals and industry experts together for the only show of its kind in Dammam. saudihoreca.com

INITIATIVES A social initiative that reinforces Beirut’s global reputation as a center of excellence, talent and creativity.

Celebrating the finest culinary experiences across Beirut.

For enquiries Dekwaneh, Main Road | Tel +961 1 480081 | Fax +961 1 482876 | P.O.Box 90155 Jdeidet-El-Metn 1202 2020 Beirut - Lebanon info@hospitalityservices.me | hospitalityservices.me

SOLUTIONS

MANAGEMENT

COMMUNICATE YOUR VALUES AND CULTURE In recent years, the consumer mindset has shifted from a buying mentality to one that prioritizes a sense of belonging when it comes to purchasing choices.

Manal Syriani shares her top tips on how brands can effectively communicate their core values.

More emphasis is being placed on interactions and experiences than ever before. The focus has shifted somewhat from the end product, and that goes for all industries. With this evolution comes the need for all brands to communicate who they are and why they exist. Consumers are searching for a lifestyle they can identify with and one that mirrors their character.

How you communicate your brand and culture to your target audience impacts consumers’ and investors’ perceptions about your concept as well as the customer experience as a whole. Similarly, transparent communication of your brand values to team members and their commitment to the company culture will increase retention and reduce turnover.

1. Live your values through your actions by showcasing what you stand for and the character you want to infuse in your target audience. Authenticity conveys trust and a sense of ethics.

60

HOSPITALITY NEWS ME | APR - MAY 2021

2. Integrate values into the main cycles of your establishment (guest cycle, employee cycle, product cycle) by following all the steps and ensuring that each moment of truth tells the story of who you are.

All decisions in the organization should answer these questions: How will my actions be perceived? What is the value of my action? What will it highlight?

3. Make your values your decision-making benchmark; actions that do not reflect your values should not be adopted or acknowledged. Solving guest complaints, requests and handling “moments of truth” should be filtered according to your values.

4. It is important to tell your story; business leaders consider themselves as storytellers.

People take notice of how you do things more than what you do. The “why” and “how” is always easier to understand and share than an abstract concept.

5. Make use of the proper channels and social media platforms that reflect your character and align with your core values.

All channels of communication with the masses should be selected so that they naturally flow from your culture or are perceived as an extension of it.

6. Be consistent in what you share. All the information that is shared, whether industry related or product related, should be communicated within the same frame of values and using the same tone of voice. Constantly communicating in a standardized form will create a sense of familiarity.

7. Make your brand personal by introducing your employees and encouraging consumers to get to know them. As social beings, we identify with individuals, so knowing the people behind a concept and those running the day-to-day operations is fundamental.

NEW PRODUCTS

PRODUCT ZONE

ON THE MARKET

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

TOPONE EASYQ

A dehydrator with the ability to preserve vitamins and mineral in foods on par with fresh produce. The machine preserves the active enzymes in fruits and vegetables, and can also dry meats for jerkies.

ARMOBEL armobel.net

EasyQ is a digital tool for appointment booking and virtual client management.

Easy, comfortable and safe service without physical queuing and no internet connection required!

MALIATEC maliatec.com

CONTACT-LESS DIGITAL MENU

PROTEIN COFFEE REGULAR An instant coffee with 75 percent protein, containing only natural flavouring with no added sugars. Easy to prepare and blend, Protein Coffee is soy, lecithin and gluten free. Also available in decaf and cappuccino.

With a must-have BIM POS contactless digital menu, customers can scan a QR code from any smart mobile and explore the menu.

This feature is a Covid-19 ultimate safety solution.

BIM POS SARL bimpos.com

JEEVES

NUTRIEXPERIENCE S.L. eosnutrisolutions.com

O-MENU The ideal QR Code Digital Menu solution for all kinds of operations, from fine dining to quick service and delivery operations. Allows you to create an absorbing experience for customers with rich content and social media widgets.

OMEGA SOFTWARE omegapos.com

FRUITPASTE 100 PERCENT DATES Consisting of 100 percent date paste, with just one ingredient which contains only naturally occurring sugars. Fruitpaste is natural and healthy, with the same sweetening power as sugar. It is also vegan, gluten-free and a source of fiber.

NUTRIEXPERIENCE S.L. eosnutrisolutions.com

A smart service robot, JEEVES undertakes the contactless and highly hygienic delivery of drinks, snacks and articles to the room door, while delighting guests and ensuring maximum privacy.

ROBOTISE robotise.eu

SYNXIS GROUP ROOMING LIST & PORTAL Manually creating group reservations can be time-consuming and open to error.

Complete bookings much faster and let Group Contacts manage your Rooming List via an external portal.

SABRE HOSPITALITY SOLUTIONS sabrehospitality.com

APR - MAY 2021 | HOSPITALITY NEWS ME

61

PRODUCT ZONE

EQUIPMENT

TECH TALK We have witnessed rapid technological change as a result of Covid-19. Here, two professionals talk us through some of the touchless technologies that hotels and restaurants are implementing.

62

HOSPITALITY NEWS ME | APR - MAY 2021

IAN MILLAR Senior lecturer and manager of the Institute of Business Creativity (IBC) Ecole hôtelière de Lausanne ehl.edu

What are the latest technologies finding their way into hotels and restaurants?

Some of the most obvious trends include: 1. QR codes, especially in F&B and to replace in-room compendium 2. Miracast: allowing guests to play their own content on their in-room TV 3. Self-ordering POS systems that allow guests to order their own food and drinks

4. Mobile and alternative payment systems 5. Software as a Service (SaaS): keep moving systems to the cloud 6. Internet of Things (IoT): bringing a mountain of new data to hotels and restaurants 7. Service Bus technology – the end of PMS being the central system 8. Open API: a new era of technology collaboration and the removal of data silos 9. Facial recognition: removal of receptions and check-in procedures 10. Voice recognition: an in-room feature as well as an operational tool

How did Covid-19 affect the use of technology in the hospitality industry?

Which hospitality tech products do you recommend?

I predict a real-time environment due to the increased usage of IoT. Facial recognition and facial identity will also shift to hotels, removing the need for check-in procedures; airports are already doing this. We will even be able to pay for dinner and drinks through facial recognition.

Guest-messaging applications allow you to have real-time communication with guests before, during and after their stay.

You can push promotions and upgrades, bypass OTA platforms and increase guest engagement. It is also an exciting tool for hotels with multiple locations, as you can centralize activities.

public spaces, technologies are providing guests with unforgettable experiences while keeping them safe.

Live promotion on live streaming platforms

TONY TOUTOUNGI IT Consultant

How did Covid-19 affect the use of technology in the hospitality industry?

Restaurants and hotels today are searching for ways to cope with the dynamic change of our community behavior during this global pandemic.

The question remains how to dazzle your guests and create “wow moments” in this socially distanced era.

Today’s technologies are not enhancing hotel operations or engaging new information systems. They are rather introducing new tools to monitor, control and manage guests as well as their own resources — people and space — within this contactless world.

At hotels, from the moment of arrival to using the hotel’s gym, restaurants and

The main role of information and communication technologies is to facilitate operational transactions and provide relevant information for decision makers. On the other hand, social media has considerably changed service industries by providing real-time connectivity among businesses and internet users. Social media is offering hotels, restaurants and the entire industry platforms to engage, promote and sell their products. Many hotels and resorts have turned to the latest popular online entertainment trend — live streaming.

Some collaborate with celebrities who act as guides, introducing the hotel or resort and announcing special offers and discounts. Live conferences has replaced face-to-face events.

Facial check-in services with AI temperature checks AI has proven to be even more beneficial to hotels. For example, the ease and efficiency of check-in and check-out procedures are improved by giving hotel guests access to their rooms/venues using facial recognition software. Due to the coronavirus, facial recognition hardware companies have developed

We have seen more technological advancement in hospitality during the pandemic than anything we have witnessed in the last 10 years. Concepts such as QR codes and mobile keys, which should have already been mainstream, were instantly adopted.

I believe a completely new customer journey will come out of Covid-19. For example, you can say goodbye to hotel receptions.

What are the technology trends you anticipate in 2022?

a solution for non-contact body temperature measurement plus facial recognition to meet the rapid need to control the virus. This technology reduces the risk of cross infection and also improves traffic efficiency.

Robots for F&B room services and housekeeping deliveries Covid-19 is prompting several industries to adopt contactless options. Robots are being used in Guangzhou hotels for roles that hotel staff cannot perform during the pandemic. From preparing in-room dining services to delivering housekeeping items, robots are being used on the frontline to protect hotel guests and employees while enhancing service quality and customer satisfaction.

What are the technology trends you anticipate in 2022?

It is clear that the hospitality industry is moving toward trends that will reshape the usage and consumption of technology, from developing new order and delivery-tracking apps to contactless check-in/check-out options and keyless room entry. In addition, we are witnessing a wide application of service robots and artificial intelligence systems, such as infrared wall mirrors, density sensors and contactless concierge services. More than ever, hoteliers will be relying on technology to cut their costs, especially labor.

APR - MAY 2021 | HOSPITALITY NEWS ME

63

PRODUCT ZONE

FOOD

A MEATY PROPOSITION

Despite the rise in plant-based and vegan diets, meat is still very much on the table. We spoke to six professionals to learn more about the market and how to identify a good cut.

come along with it. When you put an item on your menu, make sure you have accessibility to that cut and trusted quality for consistency on each plate.

In an age of veganism, how do you explain consumers’ ongoing love affair with meat?

There’s a cherished heritage in the U.S. for How can you identify premium-quality raising and enjoying high-quality beef, and in our world today, it’s more accessible meat? than ever before. Beef has a unique flavor Most chefs understand USDA grades for prime and appeal that consumers crave. I have and choice. The more marbling, the higher the traveled extensively and found chefs rely on quality. With Certified Angus Beef®, superior Certified Angus Beef® because of marbling is required for flavor, juiciness consistency and guest satisfaction. and tenderness.

TONY BIGGS Director of culinary arts, Certified Angus Beef ® brand

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Choose a brand that’s recognized for having a great reputation, core values and experts to guide you. Of course, taste and flavor

64

HOSPITALITY NEWS ME | APR - MAY 2021

What are the latest trends in cooking meat?

Everyone knows strip, filet and ribeye. Chefs worldwide are turning to secondary cuts: sirloin flap, tri-tip, chuck and round items.

These cuts are affordable, a canvas for different ingredients and techniques, and popular with guests. Chefs coming to our culinary center get excited about the new dishes they can serve.

What is your favorite brand of meat?

The Certified Angus Beef® brand. I started serving it when I worked for the Jordanian royal family. Because of great marbling, consistency and taste, it was a firm favorite.

It unites family farmers with trusted distributors and chefs.

What are the latest trends in cooking meat?

Sous vide steak seems to be the hottest trend. Poaching the steak in a bag at 54 degrees for two hours breaks down the collagen and proteins to give an even cook.

However, I would always recommend a reverse sear to invoke the Maillard reaction to bring out the color and distinct flavor of the meat.

FRANK BORDONI Head of food, Alshaya Group

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Always make sure the meat is firm and cold with no odor. The grain of the fibers will tell you whether the meat is likely tough or tender. Look for smooth cuts, as this is a sign it is butchered properly.

How can you identify premium-quality meat?

Look out for a fine meat grain, fewer muscle groups within the cut (a single muscle is best) and as little connective tissue as possible. There should be a lean to medium amount of fat marbling and a dry darker oxidized surface color that indicates it has been aged.

In an age of veganism, how do you explain consumers’ ongoing love affair with meat?

Meat is traditionally perceived to be a highly valued food. It’s a staple ingredient in its simplest form and a luxury treat at its most premium. Variations in types of meat, cuts and cooking methods also make it possibly one of the most versatile food choices.

What is your favorite brand of meat?

I always go for quality and provenance; this is more important than the variety, breed or brand of meat. I want know about the animal, farm, its welfare and aging. As a selfconfessed carnivore, I love all meats, but beef is definitely my favorite. I can’t resist a rare roasted rib of beef on the bone served with Yorkshire pudding.

What are the latest trends in cooking meat?

The best way to prepare meat is to create your own seasonings. An evergreen is great in the slow cooking process, which can tenderize any kind of meet to succulence and outstanding softness.

In an age of veganism, how do you explain consumers’ ongoing love affair with meat?

THOMAS A. GUGLER President, TAG Global and Worldchefs

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Quality is key. Wherever possible, reputable local brands should be chosen in order to demonstrate sustainability and to support domestic production.

How can you identify premium-quality meat?

The main things to look out for are marbling and texture. Color and smell follow.

I believe it is based on history. Yes, it is true that veganism is a trend, but at the same time it’s a personal choice. I think it is important to respect both sides. With regards to sustainability and how to make the world a better place, reducing our consumption of meat is important.

What is your favorite brand of meat?

The world’s best meat brands are the types that are produced with utmost care, dedication and attention to the welfare of the animals. It is not related to a specific brand; the key is the proper set up of the growing process with the right staples.

RABIH FOUANY Head chef, InterContinental Phoenicia Beirut

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Meat quality is normally assessed by compositional quality and palatability factors, such as appearance, smell, firmness, juiciness, tenderness and flavor

What are the latest trends in cooking meat?

Injecting meat before smoking or barbecuing is trendy. Injecting brisket, short rib or any other large piece of meat is the method of delivering salt, fats, seasonings and other flavors straight into the core of the meat. This technique helps to tenderize the meat while smoking and slow cooking keeping the moisture locked in.

Cooking under ground level is also something we are seeing more and more.

Mandi, a traditional Yemeni dish, is prepared by digging a pit, burning charcoal in it and layering spiced rice with marinated lamb, allowing it to slow cook for hours. The meat becomes very tender, light and juicy.

In an age of veganism, how do you explain consumers’ ongoing love affair with meat?

We all know that eating meat helped our ancestors survive. Today, we eat meat on most holidays. Some of us actually have genes that make us more likely to eat a lot of meat. Furthermore, eating meat is often part of our culture, history and psychology.

What is your favorite brand of meat?

Wagyu beef from Japan is deemed to be one of the best meats in the world. The marbled fat, diet of the animals and the way they are reared result in meat that’s unique in texture and taste.

Black Angus is a Scottish breed of cow, which is also famous for its deep marbling.

In addition, my favorite beef cuts are ribeye and short ribs.

APR - MAY 2021 | HOSPITALITY NEWS ME

65

PRODUCT ZONE

FOOD

TAREK IBRAHIM Master chef , Meat & Livestock Australia

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Number one, the most important point, is that we have to work with a reputable country and a reputable company. Also, you need to think about what you will do with this meat. We should not follow trends blindly. For example, some people would recommend you to buy grass-fed or greenfed meat, but it all depends on how you intend to use it.

Furthermore, you have to be aware of the meat quality. When I am ordering grain-fed meat, I look for milky fat. If it is yellowish, that indicates that the meat is old or grassfed. Paying attention to the color of the meat is fundamental. If the meat is delivered fresh or chilled, it will be dark to begin with and turn rosy within a couple of minutes; if it is frozen, it needs to be placed in the cooler for at least two days.

In an age of vegetarianism and veganism, how do you explain consumers’ ongoing love affair with meat?

It is also important to understand cuts. Each piece of the animal needs to be treated differently.

Brands selling meat substitutes should focus on the nutritional value of their products.

Whatever they do, they will never be able to replicate the real thing; there is always going to be a big difference between meat and meat substitutes.

What are the latest trends in cooking meat?

After 16 years of me preaching that there are meats beyond the tenderloin and the entrecote (rib-eye), I am happy to see a trend in non-loin cuts, including lump, shoulder, rump, skirt and others.

Corporate chef, USMEF

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Whenever you face the challenge of choosing beef, it is important to bear in mind that there are various aspects to consider in order to make sure you have the best quality and attributes that only U.S. beef can provide: - The color of the meat must be bright red if it is not vacuum packed.

- If the meat is vacuum packed, it is important to open up the wrapping and let

66

HOSPITALITY NEWS ME | APR - MAY 2021

What is your favorite brand of meat?

In addition, old recipes such as brisé are making a comeback.

I personally adore the brands Stockyard and Jack's Creek; receiving a package from these two brands fills me with great joy because their meat is top quality. I strongly believe that the meat’s flavor has to be optimal. Even the meat sauce, which should be cooked with the meat’s fond, needs to be placed on the side rather than on top of the meat. This allows customers to taste the dish properly.

I personally prefer to present the meat alone and place the sides on a separate plate.

it oxygenate until it turns bright red. The amount of time depends on the weight and size of the piece.

However, the more marbling there is on the meat, the greater its juiciness, flavor and tenderness.

- The package must be intact, with no scratches or tears.

The nutritional value of U.S. beef is extremely high. Humans can easily and immediately assimilate the iron content, which is not the case for many other iron sources.

Also the cooking method has changed.

Nowadays, people are slow cooking: smoking the meat rather than grilling it. We are seeing a greater number of restaurants investing in machines to smoke meat.

- If it is not frozen, the internal temperature must not exceed 4 degrees. If it is frozen, it must be -18 degrees.

GERMÁN NAVARRETE

Veganism started a long time ago, but this trend is unlikely to affect the consumption of meat. Animal proteins have different sources. If one doesn’t consume meat because of health or religious concerns, it is understandable.

- If thawing is necessary, it must be carried out in the refrigerator, bearing in mind that seven hours are required for every two pounds of meat.

- Once thawed, the meat must be firm.

How can you identify premium-quality meat?

In the U.S. beef production system, animals are fed with corn toward the end of their lives. This ensures an important accumulation of intramuscular fat called marbling. This marbling can be easily appreciated in every muscle and depending on the amount, the meat is classified as follows: slight marbling is known as SELECT; moderate marbling is known as CHOICE; and abundant marbling is called PRIME. The three categories guarantee high quality.

In an age of vegetarianism and veganism, how do you explain consumers’ ongoing love affair with meat?

There's no doubt that people will be tempted to try meat substitutes at some point in their lives. Nevertheless, it has been proven that our love affair with meat goes back many centuries.

Beef plays an important role as the center of the protein plate of choice. Proof of this can be found in any menu from any part of the world, with only a few exceptions.

What is your favorite brand of meat?

U.S. beef provides a wonderful and consistent experience for chefs, consumers and anyone involved in the process of enjoying a juicy, tender and flavorful piece of meat.

e u r o p e a n r i ce

r i ce

_ e u

PRODUCT ZONE

FOOD

SUBSTITUTES:

There are a greater number of meat substitutes on the market than ever before.

We asked three chefs to tell us about their preferred vegan and plant-based options and how they are keeping their clients satisfied.

signs of slowing down. It is more than a trend — it is a lifestyle choice that’s mainly based on health. More research is showing the good sides of being vegan.

It's been almost a year since I added vegan dishes on my menu.

How does cooking with meat substitutes differ from cooking with real meat?

YOUSSEF AKIKI Managing partner of Kitchen Backstage & Executive Chef - brût restaurant Kitchen Backstage. brutlb.com

How are you keeping up with consumer demand for plant-based meat substitutes?

Interest in veganism and plant-based foods is on the rise and showing no

68

HOSPITALITY NEWS ME | APR - MAY 2021

Meat substitutes are designed to imitate real meat in terms of taste and texture.

Burgers and patties based on grains are high in carbohydrates and thus may be used as a substitute for both meat and side dishes like rice or pasta in a traditional meal.

One major characteristic of highmoisture meat substitutes is their fibrous structure, which gives the products a meat-like appearance. By variation of

the process conditions, it is possible to generate products with the appearance of whole muscle meat that resembles chicken or beef, for example.

What are the main meat substitutes and which do you normally use in your kitchen?

Jackfruit, seitan, tofu or tempeh-based meat are common substitutes. However, I tend to use more natural, non-modified ingredients based on vegetables, such as eggplant, Portobello mushroom or grains like beans, soybeans and lentils.

Which meat and meat substitute brands do you recommend?

U.S. Prime Meat is a great brand. I do not use meat substitute brands, but I know that Beyond Meat has a wide selection of products.

a couple of years now. I always try to find products that are interesting and not just the run-of-the-mill items like tofu and soya.

How do you satisfy customers who follow vegan, vegetarian or plantbased diets?

STUART DUFF Corporate chef UK&I of Hilton Hotels and Resorts

How are you keeping up with consumer demand for plant-based meat substitutes?

At Hilton Hotels UK&I, at least 30 percent of all of the menus — including conference and banqueting — feature plant-based appetizers, main dishes and desserts. I engage with our key suppliers, and the plant-based trend has been growing for

At Hilton, there are the dishes we have that are plant and grain based, such as our vegan chili with ancient grains or our avocado club triple-deck sandwich. However, we do serve meat substitute dishes. Moving Mountains’ plant-based burger has the profile and taste of meat but is 100 percent plant based, which really appeals to the flexitarian market. It is served on a brioche-style vegan bun with vegan mayonnaise. Furthermore, we offer a vegan chocolate and passion fruit tart with vegan vanilla ice cream.

How does cooking with meat substitutes differ from cooking with real meat?

How do you satisfy customers who follow vegan, vegetarian or plantbased diets?

Chef consultant and cookbook author

How are you keeping up with consumer demand for plant-based meat substitutes?

I think the world will continue to move toward a more plant-based diet both for our health and the health of our ecosystems. However, I am not a huge fan of plant-based meat products that

What are the main meat substitutes and which do you normally use in your kitchen?

The meat substitutes I use at Hilton are tempeh, jackfruit and tofu. We have a supplier called Vegetarian Express, and they keep us informed on what’s available in the market. I’m not a fan of jackfruit personally, but we serve it pulled in our firecracker tacos and it’s a popular item.

Which meat and meat substitute brands do you recommend?

At Hilton, we use Moving Mountains’ sausages and burgers. I have tried all of the brands on the market and these are the best.

Another great brand is Beyond Burgers. The market has evolved, and all of our suppliers have something that caters to this evergrowing market.

Meat substitutes cook very quickly compared to meat products. It is important

look, bleed, smell and taste like meat.

I believe that if you want to stay away from meats, there are plenty of natural options out there that taste just as good.

TARA KHATTAR

to cook meat substitutes in separate pans and trays to avoid cross contamination.

I personally prefer to stay away from plant-based meats. I prefer to introduce my clients to vegetarian dishes that are satisfying enough for both meat eaters and vegetarians where the client doesn't really miss the meat. I usually use beans, lentils and mushrooms to mimic the same texture and make the dish more substantial and filling.

How does cooking with meat substitutes differ from cooking with real meat?

If I were going to prepare a meat dish, I'd rather cook with real meat. I think

it is important to respect products and enjoy them as they are. I tend to prefer the vegetarian version of almost all the recipes I prepare and think that vegetables have so much more to offer than we give them credit for when they are cooked properly. They are much more versatile than meats or other animal proteins; the options are endless.

What are the main meat substitutes and which do you normally use in your kitchen?

My favorite plant protein is usually tempeh or tofu. I like the way that the flavor blends with almost any seasoning.

Jackfruit is a great substitute for pulled meats; it looks exactly like pulled beef.

Which meat and meat substitute brands do you recommend?

The most popular meat substitute brands are Beyond Meat and Impossible Meats.

APR - MAY 2021 | HOSPITALITY NEWS ME

69

PLANT BASED,

Nestlé Professional’s Sweet Earth® plantbased range is like no other. We discover why, with Joe Aouad, Business Executive Officer of Nestlé Professional MENA. What can you tell us about Sweet Earth®?

How is Sweet Earth® satisfying consumers’ cravings?

We have a deep, unbridled love for the earth’s natural ingredients: leafy greens, lush fruits and savory veggies. From the start, we vowed to spend hours in the kitchen, creating delicious plantbased cuisine inspired by every corner of the world. It’s this passion for Mother Earth’s gifts that allows us to create foods that nourish your mind, spirit and body in equal measure, and that’s what we promise every single time with Sweet Earth®, which has been around in the U.S. for over 20 years and is now available in the MENA region.

The great thing about the Sweet Earth® range is that it is not only good for the planet but also good for the body. The Awesome Burger has less calories and fat than a standard beef patty yet is higher in fiber. We offer guilt-free indulgence for everyone.

70

HOSPITALITY NEWS ME | APR - MAY 2021

Is Nestlé considering increasing its plant-based product line?

We are planning to introduce some new and exciting products later this year, such as the Vegetarian Chargrilled Pieces and Vegan Meatballs. We are always working on developing innovative products to add to our portfolio.

Which is your bestselling item?

There are two main things consumers look for in plant-based meat alternatives: taste and texture. As a result our Awesome Burger is our most popular item, as we do not compromise at all on these two aspects.

What are Sweet Earth® products made of?

Our products are natural and made from soy and wheat. For the Awesome Burger, this popular offering consists consists of beetroot concentrate and coconut oil. The protein is provided by soy and wheat, while the coconut oil gives the appearance of marbled fat. The beetroot concentrate creates the rich beefy color.

It’s this passion for Mother Earth’s gifts that allows us to create foods that nourish your mind, spirit and body in equal measure, and that’s what we promise every single time with Sweet Earth®.

What are the health benefits of Sweet Earth® products?

Compared to a raw beef burger, our Awesome Burger has less fat, fewer calories, similar protein value and more fiber.

Is Sweet Earth® planning to expand in the Middle East?

Sweet Earth® will be available in Saudi Arabia in March 2021 and in Qatar by April 2021. We aim to expand further into the MENA region toward the end of the year.

How do you convince chefs to use your meat alternatives as opposed to cooking with real meat?

The Sweet Earth® range is designed to help chefs successfully adapt to this new shift in dining habits. We do not compromise at all on taste or texture, and all our products are versatile and easy to prepare.

What can we expect to see next in the world of plant-based products?

Due to the huge shift in consumer behavior and demand for plant-based products, you can find almost anything with a plant-based or vegan substitute.

One thing I haven’t seen much of is plant alternatives for fish and seafood products. With all these new trends, who knows what we will see next. nestleprofessionalmena.com

APR - MAY 2021 | HOSPITALITY NEWS ME

71

PRODUCT ZONE

BEVERAGE

IN HIGH SPIRITS

Much has changed in the drinks industry in recent times. With a thirst for knowledge, we spoke to five beverage professionals to discover what’s new in the world of spirits.

TONY ABOU-GANIM Owner of The Modern Mixologist and partner at Libertine Social

What are the latest spirit trends?

The trend of “to-go” cocktails will continue. I also believe that we will see more and better quality ready-to-drink cocktails sold off premises. Simple, triple-ingredient cocktails and wellmade highballs is what we can expect at bars.

How do you assess a spirit’s quality? it is consumed neat or in cocktails.

Flavors and aromas need to be rich and evolve with time. Even when the glass is empty, the aromas should still be there.

Which is your favorite spirit and why?

Definitely whisky. I have more than 150 bottles at home, and my collection continues to grow. What I like the most about whisky is the know-how of the people that make it. I also love the different tastes and flavors of this spirit.

VINCENT ASSIÉ Founder of Shaker Spirits and Escale French Apéritif

What are the latest spirit trends?

Low and non-alcoholic products are continuing to experience growth. Major companies are investing massively in this category, such as Martini 0%. However, I believe that consumers will be more driven by craft and high-quality brands with a strong heritage.

How do you assess a spirit’s quality?

First of all, a high-quality spirit needs to give customers the same feeling whether

72

HOSPITALITY NEWS ME | APR - MAY 2021

Which spirit is a must in most cocktails?

It depends on the market. Vodka and gin are still extremely popular in cocktail creation. Vermouth and bitters are also sought after at the moment. Negroni, Americano, dry martini and other classic cocktails are trendy.

What key terms should alcohol enthusiasts know?

Distillation, maceration and maturation are important terms. These help to identify where the aromas and flavors come from.

My mother was a great chef, and she always said that you have to taste everything to learn what you like and what surpasses others in the same category. Over time, if you apply this rule, you will come to identify the characteristics of a specific spirit category and what sets one brand apart from others, at least in your opinion.

Which is your favorite spirit and why?

If I had to pick one spirit, it would be Campari. From a simple Campari and soda to negroni —which is my favorite cocktail — Campari not only brings that unique, bitter-sweet element to a cocktail, bit it also works with virtually any other base spirit, from gin to blanco tequila.

Which spirit is a must in most cocktails?

I have always loved working with vodka, a spirit category I feel has not been given the respect or attention by the craft bartending community that it deserves.

People love vodka; in fact, over 25 percent of all spirits consumed in the United States are vodka.

JAD BALLOUT

VARIA DELLALIAN

WALID MERHI

Co-owner and bartender of DEAD END PARADISE and Electric Bing Sutt

Bacardi portfolio brand ambassador for Levant and North Africa

What are the latest spirit trends?

What are the latest spirit trends?

Beverage director of Baky Hospitality group, Egypt Head of bar at Ferdinand Gastropub, Beirut

Gin is still big in 2021 and new gin brands containing rare botanicals and unique ingredients are appearing on the market.

Shochu will be a new trend in cocktail bars in 2022. Recently, a well-known bartender called Shingo Gokan launched his own brand of shoshu and it’s great.

Pre-batched cocktails are trending now more than ever due to the lockdowns.

Consumers are missing their favorite bars, so ready-to-drink cocktails provide a way to stay connected.

How do you assess a spirit’s quality?

You must pay attention to the taste, smell, character, alcohol level and balance of aromas.

Which is your favorite spirit and why?

I was recently introduced to shochu, the Japanese spirit, and I loved it. You can enjoy it as a boilermaker shot and beer, on the rocks, or you can even mix it with cocktails and highballs. The flavor profile of each shoshu depends on which ingredients are distilled. The most common are sweet potato, barley, rice and buckwheat.

Which spirit is a must in most cocktails?

I feel that pisco is a very cocktail-driven spirit. The flavor of pisco opens up when it is mixed, which is why pisco sour is such a fantastic drink.

What makes the perfect spirit?

In my opinion, there isn’t one perfect spirit that fits all; it depends on the occasion, the preferences of the consumer and the mood.

Which is your favorite spirit and why?

It depends on the occasion, but I always think of whisky first because I love its taste. I would describe the character of whisky as bold and confident. It is a standout spirit.

Which spirit is a must in most cocktails?

This is very subjective. A good bartender always knows what to mix with which ingredients to make different variations using the same spirit.

What key terms should alcohol enthusiasts know?

There are so many. Alcohol by Volume (ABV) is a significant one. It denotes the percentage of alcohol in each bottle. It’s important to know how much alcohol there is to be able to compare it to other similar bottles in the same category. For example, different gins can have different ABV values. One might taste softer because its ABV is 40 percent, while the other might taste strong because it contains 47 percent alcohol.

What are the latest spirit trends?

Pre-batched cocktails have become very popular. Another trend we have been witnessing is the use of local products and ingredients, which are high in quality and less expensive than imported brands.

Furthermore, low-alcohol and non-alcoholic drinks are on the rise. Basic and advanced fermentation methods are starting to go viral, like kombucha and fruit wines. Consumers of alcohol-free beverages are spoiled for choice with a huge range of coffees and cold brews, mocktails and non-alcoholic spirits and beer on the market.

How do you assess a spirit’s quality?

Smell it; the smell of alcohol should never be so strong that it prevents you from detecting other aromas. Taste it; you should have a long-lasting finish after the alcohol fades, and your mouth should never feel irritated. Having an anesthetic-like aftertaste is a bad indicator no matter how high the level of alcohol is.

Which is your favorite spirit and why?

I’m a big fan of whisky; a sherry cask neat single malt that’s served raw from the barrel and sipped in its natural habitat is perfect.

What key terms should alcohol enthusiasts know?

Every spirit or category has its own glossary, but knowing what type of alcohol we are consuming and its production method can help classify things: spirit or liquor, distilled or fermented, aperitif or digestif, etc.

Flavor profile terminologies can also help us select and explain our needs: sweet, sour, bitter, dry, peaty, spicy, fizzy, light, straightforward (strong).

APR - MAY 2021 | HOSPITALITY NEWS ME

73

PRODUCT ZONE

BEVERAGE

LIFE IN THE CHAMPAGNE BUBBLE While Champagne evokes prestige and celebration, there’s so much more to this complex sparkling wine. We ask three professionals to share their insights.

large wine glasses, without concern for outdated codes.

What are your recommendations with regard to food and Champagne pairing?

AMINE GHANEM Oenologist, head of industrialization projects innovations at Moet & Chandon

What are the latest trends in Champagne?

Brands should combine heritage, modernity and the art of celebration.

These elements allowed Moët & Chandon to break with tradition to create Ice Impérial, the first champagne specifically designed to be served on ice. With the Ice Impérial, Moët & Chandon created a champagne that can be savored at the beach or poolside, in

74

HOSPITALITY NEWS ME | APR - MAY 2021

The food pairing philosophy at Moët & Chandon calls for a cuisine that combines simplicity and salinity, and ties in a particular harmony of colors and textures that complement the Champagne’s chromatic characteristics, fruitiness and effervescence.

Moet Imperial or Rosé Imperial are best paired with appetizers and light dishes rather than strong flavors or desserts.

On the other hand, our Grand Vintage Champagnes are charismatic, mature and complex. Stimulating pairings include risotto al dente or piquillos marinated in garlic, mint and basil.

More information can be found on our website: moet.com/en-us/foodpairing.

What distinguishes one brand of Champagne from another?

History, heritage and savoir faire have

a lot to do with it. An important part of Moët & Chandon has been the company’s ability to continuously breathe new life into its glorious past.

It has a 300-year track record of excellence.

What should consumers pay attention to when selecting a bottle of Champagne?

Champagne is different from other sparkling wines, as it must come from the Champagne region in France to be named as such; this is a legal requirement. The majority of Champagne is not vintage. Vintage Champagne is produced from grapes from a single year, whereas non-vintage Champagne is undated because the grapes are harvested over many years.

Finally, choosing the right glass and the right serving temperature are essential for the development of the bouquet. The ideal temperature to serve non-vintage Champagne is between eight and 10 degrees. Vintage Champagnes should be served slightly warmer: 10 to 12 degrees.

sourdough with a vintage rose and bottleaged vintage Champagne with a 24-month aged Comte cheese.

What distinguishes one brand of Champagne from another?

Champagne brands use different techniques to produce unique styles, such as exclusively from Chardonnay — such as Salon Le Mesnil — or dominated by Pinot Noir — such as Pol Roger’s Sir Winston Churchill.

CARL EDMUND SHERMAN

TIM TRIPTREE

Champagne consultant

Master of Wine, international director of wine and spirits at Christie’s

What are the latest trends in Champagne?

It’s all about innovation and going back to basics. In terms of innovation, the pandemic has necessitated new business models for communication and sales, such as online tastings and sample boxes. When I say “back to basics,” what I mean is greater sustainability and responsibility in respect of vineyard practices and winemaking.

What distinguishes one brand of Champagne from another?

Iconic ambassador entry-level Champagnes embody the spirit of each house or the winegrower’s style.

Even a single vintage, single grape or single terroir can be expressed in many different styles.

What should consumers pay attention to when selecting a bottle of Champagne?

There are Champagnes that are constant and there are those that are ephemeral.

The constant Champagnes are always in stock. They include brands and/or styles that are familiar, so you know what you are drinking. In contrast, ephemeral Champagnes are unique, providing the consumer with an unforgettable experience.

How do you foresee the Champagne market looking in 2022?

Innovation will continue to be a hot topic, partly due to the continued effects of living in a Covid-19 era, and we will be hearing more about sustainability and the balance between production and demand.

What are the latest trends in Champagne?

Champagnes produced in specific areas known as “cru” — Champagne has 17 grand and 44 premier cru sites — are becoming increasingly popular at auction, such as Salon Le Mesnil, Krug’s Clos du Mesnil. In production terms, there has been a trend of decreasing dosage levels in recent years, with Brut typically having around seven or eight g/l of sugars added at disgorgement, compared to 10 or 11 g/l a few years ago.

This is related to an increase in the use of reserve wines for Brut NV Champagnes. In fact, I wrote my Master of Wine research paper on the increased use of reserve wines in Brut NV and discovered that typically, reserve wine proportions had increased from an average of 22 percent to 33 percent over a period of two decades. Higher proportions of richer and complex reserve wines has resulted in fewer sugars to mask the raw base wines from the most recent vintages, which constitute the majority of the blend in Brut NV. Grower Champagnes are now more popular. Some of the top producers include Jacques Selosse, Agrapart, Eric Rodez, Cedric Bouchard and Ulysee-Colin.

What are your recommendations with regard to food and Champagne pairing?

Champagne is extremely versatile in food pairing due to the variety of Champagnes available, which range from bone dry (Brut Nature) to sweet (Doux) styles. For example, Brut Nature Champagnes with zero dosage go well with sashimi, sushi and oysters. Fresh seafood pairs excellently with a Blanc de Blancs Champagne. Vintage Champagnes are robust and complex enough to pair with richer dishes, such as roast pheasant, pigeon and quail, as well as the classic match with roast chicken and fish and chips. Sweeter styles of Rose NV Champagne can be enjoyed with strawberry-based desserts, or you can have a demi-sec with crème brulee.

My personal favorites include smoked salmon and scrambled eggs on toasted

What should consumers pay attention to when selecting a bottle of Champagne?

Founded in 1766 by James Christie, Christie's has conducted the greatest and most celebrated auctions through the centuries, including some of the finest and rarest wines and spirits from around the world.

When purchasing Champagne, consider the various houses. For example, a Pol Roger, a Krug, a Bollinger and a Cristal. Houses age their Champagnes for differing periods of time on the dead yeasts that cause the second fermentation in bottle and the fizz (lees ageing). The minimum requirement for non-vintage Champagne is 12 months on the lees and three years for vintage, but in practice, the top Champagnes are aged for much longer. This has an effect on the flavor profiles, with complex overtones of brioche and toast from the long period of aging on the lees (called autolytic ageing).

Although top champagnes are only produced in exceptional years, some vintages are better than others. In 2003, for example, atypical hot weather led to few houses releasing a vintage. In 2002, however, nearly every house released a vintage — a clear indicator of an exceptional year.

How Champagne is served is another crucial element. Coupes and flutes are traditional, but many experts find vintage Champagne is best enjoyed in a conventional wine glass.

How do you foresee the Champagne market looking in 2022?

Champagne is appearing more frequently at Christie’s Fine & Rare wines auctions, and I expect this trend to continue. The very best and most expensive Champagnes are single-vintage prestige cuvées that include names such as Krug Clos du Mesnil, Clos d’Ambonnay, Louis Roederer’s Cristal, Dom Pérignon and Salon Le Mesnil. In the last five to 10 years, smaller grower-producers have seen a rise in popularity — particularly among expert collectors who really know their Champagne. Champagne should be an important part of every wine collector’s cellar.

APR - MAY 2021 | HOSPITALITY NEWS ME

75

PRODUCT ZONE

CHOCOMANIA FOOD

SINLESS

CHOCOLATE

RECIPES

COCOFEE VEGAN Ingredients 90g double expresso 35g dextrose 17g inverted sugar 30g glucose 3.5g soy protein 205g Malchoc Dark (dark chocolate with no added sugar) CALLEBAUT. 40g coconut butter Preparation Brew the expresso. Add the dextrose, inverted sugar, glucose and soy protein, and dissolve completely. Pour the mixture over the Malchoc Dark and emulsify. Add the coconut butter and emulsify.

Presentation Pour into the chocolate shells when the ganache is 29 degrees.

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

76

HOSPITALITY NEWS ME | APR - MAY 2021

Who said chocolate has to be naughty? These mouthwatering recipes are both healthy and vegan, so you can enjoy them without the guilt.

PROTEIN PIE Ingredients 100g pumpkin seeds 100g pistachios 100g sugar 80g honey 40g glucose 300g cream 35.2% EVEN. 10g sorbitol 10g butter 200g oats 45g Milk Chocolate 845 (extra milky taste) CALLEBAUT. 100g soy protein Preparation Roast the pumpkin seeds and pistachios at 160 degrees for six to eight minutes. Cook the rest of the ingredients at 103/104 degrees. Add the melted chocolate, the soy protein and finally some of the roasted seeds and pistachios.

Presentation Spread over a pan and allow to cool. Cut into squares, or alternatively break into a crumble. Decorate with some of the roasted seeds and pistachios.

A New Dawn For Travel And Tourism Register today at arabiantravelmarket.wtm.com

Destination Partner

Official Partners

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

ADVERTISERS Hospitality News ME is powered by:

77

ATM

13

HORECA LIVE LEBANON

67

RICE UP

7

AUTOMATIC BREWERS S.A.R.L

58

HOSPITALITY SERVICES

19

ROTANA HOTELS

79

CERTIFIED ANGUS BEEF LLC.

12

HOST MILANO

17

SKY HOSPITALITY

5

CHEESE OF EUROPE

15

LE CORDON BLEU

78

2

EMF MIDDLE EAST

57

LEBANESE FRANCHISE ASSOCIATION - LFA

SYNDICATE OF OWNERS OF RESTAURANTS, CAFÉS, NIGHT-CLUBS & PASTRIES IN LEBANON

11

EUROPEAN ORGANIC JUICES.

21

MEAT & LIVESTOCK AUSTRALIA

80

U.S. MEAT EXPORT FEDERATION

35

HODEMA

70-71

NESTLE PROFESSIONAL

78

HOSPITALITY NEWS ME | APR - MAY 2021

OFTEN IMITATED, NEVER DUPLICATED.

Certified Angus Beef ® brand items are available from the following licensed distributors: Bahrain Fine Foods Egypt AM Foods Jordan Kaylani Food Center Frozen Food House

CertifiedAngusBeef.com #BESTANGUSBEEF

Kuwait Azzad Trading Group Alyasra Foods United Supply Oman Chef Middle East Oman Qatar Chef Middle East Qatar Deliopolis

Saudi Arabia Gulf West U.A.E. Faisal Al Nusif Trading Company Chef Middle East UAE Rastelli Middle East Transmed Overseas Incorporated Arabian American Technology Co. (ARAMTEC)