Hospitality New ME # 138

EDITOR'S VIEW

Group editor Nouhad Dammous Managing director Joumana Dammous-Salamé

The sultanate’s tourism sector has great growth potential and is contributing positively to Oman’s economic diversification.

Publication manager Randa Dammous-Pharaon Publications deputy manager 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

THE BIRTH OF TOURISM IN OMAN

Subscription executives Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalitynewsmag.com

Nouhad Dammous, editor-in-chief of Hospitality News Middle East, forecasts a bright outlook for Oman's tourism industry as the sultanate's diversification efforts gather pace.

Circulation coordinator Rita Nohra-Kejijian News news@hospitalitynewsmag.com Published by Hospitality Services LEBANON Borghol Building, Dekwaneh Tel: +961 1 480081 UAE HSME Tel: +971 585098057 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.

Oman, a country of all seasons, is the oldest continuously independent state of the Arab world. With a gleaming safety record and a society known for being moderate and tolerant, the country launched its tourism strategy with the primary aim of increasing international arrivals to 12 million visitors by 2040.

The sultanate’s tourism sector has great growth potential and is contributing positively to Oman’s economic diversification. Popular destinations like Salalah, Nizwa, Mutrak Souk and Jabal Akhdar showcase Oman’s splendid tourist assets: its historical landmarks, cultural heritage and natural beauty.

Shaping the future of tourism is Oman’s Tourism College, which was established almost 20 years ago to develop local talent and support the Omanization drive.

In addition, incentive packages and tax exemptions for foreign companies have spurred further investment in the hospitality sector.

At Hospitality Services, we are excited to announce that the HORECA Network has expanded beyond Lebanon, Kuwait, Jordan and Saudi Arabia to the shores of Oman, with the first HORECA Oman debuting from May 31 to June 2, 2022.

Gathering hospitality and foodservice professionals from around the region, this annual business meeting place promises to shine a bright light on the local hospitality and F&B scene. We look forward to seeing you there!

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

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In this issue Feb - Mar 2022

EDITOR’S VIEW

03

The Birth of Tourism in Oman

08 10 16 18 20

In-depth news and interviews from around the region Industry Hotels Food & beverage Chefs Suppliers

NEWS

EVENTS

16

Jörg Zipprick the disruptor topping the list

WHERE TO BE SEEN 24 25

Gulfood returns to Dubai ATM changes 2022 dates Calendar What’s on the 2022 calendar at Hospitality Services

HORECA NETWORK 28

Spotlight on HORECA Jordan

BUSINESS INTERVIEW 30

Hospitality in the family with Michel Nader

TOURISM 32

Luxury redefined

MARKET UPDATE 34

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Spotlight on HORECA Jordan

30

Hospitality in the family with Michel Nader

The region in numbers

TRENDS 36

Influential restaurateurs at the table

38

The Paris connection: Lebanese concepts in the French capital

40

Rules of expansion

42

Catering for 2022

46

Designing the perfect bar lounge

EYE ON

F&B INFLUENCERS ARCHITECTURE AND DESIGN TECHNOLOGY 48

I spy cyber security

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

HOSPITALITYNEWSMAG.COM

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@Hospitality_Mag

HospitalityNewsME

SPECIAL REPORT: FRANCHISE 52 54 56 58 60 62 64 65 66 67 72 74 76

Franchising frontiers Franchising: a new perspective on an old business model The benefits and challenges of franchising your business Multi-unit franchising: choosing the right approach Making sense of the manchise model Lebanese entrepreneurship at its best Franchises from around the world Insights from the Lebanese Franchise Association Concepts to watch in Lebanon Marc Chehade: a Lebanese success story Rabih Fakhreddine: taking over the region Ant Ventures' ambitious expansion Sami Khoueiri: not your average restaurateur

FRANCHISING

FRONTIERS

52

Franchise

80

The importance of planning in a vuca world

SOLUTIONS MANAGEMENT 78

The revolution of remote work

79

A more sustainable hospitality industry

80

The importance of planning in a vuca world

GREEN HUMAN RESOURCES HUMAN RESOURCES 81

How communicating with customers has evolved

PRODUCT ZONE EQUIPMENT 82

Equipped for the kitchen

86 87 88

Talking artisanal cheese All about cheese Dairy diaries

90

More than milk

92

Mini hazelnut praline cakes

FOOD

BEVERAGE CHOCOMANIA ON THE MARKET 93

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

Coming issue Apr - May 2022 • Special report Alternative Lodging • Influencers Coffee Shops • Equipment Catering and Amenities • Food Pastry Products • Beverage Canned Spirits

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Equipped for the kitchen

NEWS

INDUSTRY

SHARJAH'S PLANS TO POSITION ITSELF AS A TOURISM DESTINATION

TRENDING ON

HOSPITALITYNEWSMAG.COM How Dubai is emerging as a global superyacht capital

Building on a rich maritime heritage, Dubai has made rapid progress to emerge as a preferred destination for yacht owners, charters and cruise travelers from across the world and a leading multifaceted global hub for the sector.

HN sat with Elie Armaly, director of business development at Sharjah Development and Investment Authority (Shurooq), to learn more about the emirate's plans to boost visitor numbers.

How is Shurooq enhancing the emirate’s tourism and hospitality positioning?

Shurooq is a 100 percent governmentowned entity created through a mandate

by His Highness the Ruler of Sharjah.

Since its creation, the authority has worked tirelessly to create new tourism infrastructure and to enhance existing projects in the emirate. Since the beginning, we have participated in local

and international travel conferences and exhibitions which created awareness about Sharjah. Also, as an Investment Promotion Agency (IPA), Shurooq promoted tourism as a major investment sector in the emirate and was in fact successful in concluding partnerships and joint ventures to develop hotels and tourist destinations.

How important is the role the investment arm plays?

It is very important to have a strategic investment plan. We wanted to create something special and in line with the emirate’s vision which focuses on education, culture, history and the environment. Today, we are seeing more and more brands in the emirate and highquality service and products throughout. shurooq.gov.ae

The growth potential of the UAE’s yachting industry is demonstrated by the presence of world-class companies in the field, such as Gulf Craft, manufacturers of luxury and superyachts, and the opening up of more companies that are dedicated to promoting yacht tourism, including The Yacht Brothers and Hero OdySEA. Demand for yachting has grown increasingly over the past year, with yacht operators reporting a surge in bookings across day and weekend trips, so much so that new luxury boats and equipment have been added to their fleets. dmca.ae

SAUDI PIF HAS LAUNCHED BOUTIQUE GROUP

BRINGING INTERIORS TO LIFE WITH SKTOUCH INTERIOR ARCHITECTURE STUDIO customers want to pick up their food quickly and more efficiently. With the increase in mobile ordering due to the pandemic, many customers want to have their food ready to go by the time they arrive so they don’t mingle with customers or employees. SK Design thus created a new QSR concept with minimum interaction and more signage to improve the customer experience.

Sara Khairallah, founder and principal interior architect of SK-Touch Interior Architecture Studio, gives us a sneak peek into her world and tells us how she is bringing interiors to life with her unique style.

What are the latest trends in F&B design and how are you able to integrate them into your projects?

In quick serve restaurant (QSR) concepts,

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In casual dining outlets, SK Design implemented social distancing practices and touchless experiences with minimum interaction. One of our favorite F&B design trends is “Vacation Chic.”

What defines a popular F&B design?

The first thing that stands out is the shop’s facade followed by the lighting design. The mix between building materials and original furniture creates a unique combination that sticks in customers’ minds.

SK-Touch.com

Boutique Group, a hospitality company fully owned by the Public Investment Fund (PIF), has been launched.

The company aims to develop historical and cultural palaces into ultra-luxury boutique hotels. It also works toward enriching the luxury hospitality experience as well as reflecting values of heritage and modern-day Saudi Arabia.Guests will enjoy an array of accommodation options between luxury villas and suites with dedicated butler services, in addition to experiencing high-end dining and private Spa facilities and suites. boutiquegroup.com

NEWS

HOTELS

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5 SECONDS WITH OMAR ROMERO, CHIEF DEVELOPMENT OFFICER AT SIX SENSES HOTELS RESORTS

HN spoke with Omar Romero, chief development officer at Six Senses Hotels Resorts, to get the lowdown of the company’s business developments, its new projects and growth strategies.

Do you think that resorts have become more popular post-Covid-19?

As mentioned above, yes. I feel that our brand is more relevant today than ever before. During the many lockdowns that we all experienced, people were forced to isolate and focus more on their health.

They lacked connection with friends and family, as well as with nature in many cases. The Six Senses’ brand mission is to “Reconnect People with themselves, each other and the world around them,” while staying committed to our values of wellness, sustainability and experiential travel. Business is making a steady comeback to the destinations where we are able to attract guests without heavy travel restrictions. Furthermore, we maintained good occupancy levels at the properties we were able to keep open during the pandemic.

What are the new trends we should keep in mind?

Travelers value personal space even more and are attracted to resorts that welcome them with warmth and transparency.

The wellness trend will continue to grow, and sustainability is no longer simply “good to have” but a must in all hotels and resorts around the world. Guests will also continue to seek adventures and experiences that they find enriching. sixsenses.com Read the full interview on hospitalitynewsmag.com

FORM HOTEL JOINS MARRIOTT BONVOY a rewards program that allows all types of travelers to earn free nights and take advantage of numerous benefits.

FORM Hotel, Design Hotels’ first property in the Middle East, is now part of Marriott Bonvoy.

With more than 30 brands and over 7,000 properties in its portfolio, Marriott Bonvoy is the largest hotel brand in the world with

FORM Hotel brings a contemporary feel to an artistic space while also pairing exceptional service with high-quality amenities. The hotel blends a touch of Arabian heritage with modern design and architecture. Heavily inspired by the historical Al Jaddaf neighborhood, the hotel includes elements that reflect the framework of traditional boats and dhows.

Having joined Marriott Bonvoy, FORM Hotel expands its network, allowing guests to use their membership card to avail upgrades, discounts and all other Marriott benefits. form-hotel.com

HILTON WILL SOLIDIFY ITS LUXURY PORTFOLIO IN THE MENA REGION IN 2022 Hilton’s luxury brands will continue an impressive momentum of global growth in 2022 with nearly 10 openings and new signings slated across Waldorf Astoria Hotels & Resorts, LXR Hotels & Resorts

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and Conrad Hotels & Resorts. This follows eight openings in 2021 across global leisure destinations, including Las Vegas, southern California, Kyoto, Seattle and the Seychelles hiltonworldwide.com

IN BRIEF Marriott to bring St. Regis Hotels & Resorts and EDITION to KSA’s Red Sea Project

Marriott International has signed an agreement with The Red Sea Development Company to develop two luxury hotels as part of the highly anticipated Red Sea Project in Saudi Arabia.

The St. Regis Red Sea Resort and The Red Sea EDITION are expected to further enhance Marriott International’s footprint across the kingdom, where it currently has a portfolio of over 30 properties with more than 9,000 rooms across ten brands. marriott.com Dur Hospitality launches Nur by Makarem, a three-star hotel brand

Seeking to redefine affordable hospitality in Saudi through homegrown brands, Dur Hospitality unveiled Nur by Makarem, its new three-star hotel brand during its participation at the World Travel Market London as part of the Saudi Tourism Authority’s pavilion.

Nur by Makarem will convert, operate and manage three-star hotels in Makkah and Madinah, providing hotel owners with the opportunity of having their facilities rebranded to correspond with the “Nur” standard, fully transforming the facility and services in record time. dur.sa Two new Hyatt hotels slated for the MENA region as part of the chain’s global expansion

At the internationally renowned luxury travel trade show ILTM Cannes, Hyatt unveiled plans for seven new luxury hotels and resorts throughout Europe and the Middle East, in addition to 24 previously announced luxury hotels within Hyatt’s luxury portfolio globally that are slated to open by 2023. These hotels are expected to further bolster Hyatt’s portfolio of luxury brand offerings in key growth markets hyatt.com

Advertorial

LUMINESCENZA, A RELIABLE PARTNER

With nearly 10 years of experience in the industry, Luminescenza has plenty of experience in helping foodservice clients achieve optimal efficiency. Georges Haddad, the firm's owner, explains the range of services Luminescenza offers.

What is Luminescenza’s philosophy?

Luminescenza is driven by the philosophy that a successful project is the result of a systematic approach in addressing the customers’ needs with optimal functionality. We have the ability to determine the most advantageous solutions to challenges within the foodservice industry.

How do you measure success?

Ultimately, we measure success by creating facilities that aesthetically engage customers and provide an enhanced workplace environment.

Reaching our business partners’ targets and ensuring growth by applying special skills in design, project management,

consultancy, quality control and risk management are things we excel at.

What are the key things to remember when hiring a consultant?

There are several reasons to hire a certified specialist, although some business owners consider it an extra cost to the project, neglecting the fact that the kitchen is arguably the most important aspect of any small- or largescale project.

It is important to remember that the design, layout and choice of equipment are integral to the efficiency, safety and profitability of a commercial kitchen, and

at Luminescenza, we have access to and expertise in cutting-edge technologies that are ideal for all projects.

Besides providing restaurateurs with efficient solutions, we also take into account eco-friendly goals, planning layouts and specifying equipment that respect green standards. At Luminescenza, we encourage owners and managers to care about the environment and reflect this in their daily operations by applying minor, costless changes, thereby racking up savings on their bills. luminescenza.info

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NEWS

HOTELS

OPENED UAE

DEUTSCHE HOSPITALITY CELEBRATES OPENING OF INTERCITYHOTEL IN DUBAI Deutsche Hospitality continues to establish its growing portfolio in the Middle East with the opening of the IntercityHotel Dubai Jaddaf Waterfront.

The hotel group joined forces with the hotel management company Valor Hospitality Partners. The IntercityHotel Dubai Jaddaf Waterfront thus becomes Deutsche Hospitality’s first franchised hotel in the Middle East. The 138-room property will include a roof terrace with a pool complex, an AquaLounge and a dedicated children’s pool area. Further facilities include gyms, contemporary style restaurants and a Bistro Lounge. deutschehospitality.com

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25HOURS HOTEL ONE CENTRAL OPENS IN DUBAI The first 25hours Hotel in the Middle East has opened its doors. Overlooking the Museum of the Future, the property boasts 434 rooms and suites, and blends a nomadic yet contemporary design, masterminded by world-renowned interior design firm Woods Bagot. Unparalleled gastronomy and eclectic experiences make it the perfect playground for travelers and residents of the city.

25hours-hotels.com

FIRST LUXURY RESORT TO OPEN ON DUBAI’S WORLD ISLANDS Luxury hospitality developer Seven Tides opened the first resort on The World Islands in Dubai, on December 18, 2021.

Situated on Clarence Island, the five-star Anantara World Islands Dubai Resort will feature its own 2,000-square-meter private beach. The resort’s 142,000-square-meter host island is located within the South American continent of the World Islands development – an offshore archipelago of 300 man-made isles, just four kilometers from the coast of Dubai. seventides.com

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OPENING SOON EGYPT

KSA

IHG HOTELS & RESORTS SIGNS INTERCONTINENTAL CAIRO NEW CAPITAL IHG® Hotels & Resorts has announced the signing of a management agreement with Pyramids Group for Urban Development to bring a new luxury hotel to Egypt: InterContinental Cairo New Capital.

IHG ANNOUNCES THE SECOND HOTEL INDIGO PROPERTY IN KSA IHG® Hotels & Resorts has signed a management agreement with Dallah Real Estate Company for a Hotel Indigo Resort in Durrat Al Arus, Jeddah.

The latest development marks the sixth IHG hotel to be signed in Egypt this year.

Opening: Early 2026 ihg.com

The Hotel Indigo Resort will be located in Durrat Al Arus, a recreational neighborhood north of Jeddah, and will be a leisurely drive away from the main city. The resort will be part of a mixed-use development project consisting of a budding residential community, vast water frontage and manmade lagoons. Along with 271 rooms, the resort will feature 50 private pool villas, a wellness facility, and homegrown food and beverage concepts that will offer a unique perspective on dining in Saudi Arabia.

Opening: Early 2026 ihg.com

KSA

THIRD FAUCHON HOSPITALITY HOTEL TO OPEN AT DIRIYAH DEVELOPMENT IN RIYADH The FAUCHON L’Hôtel Riyadh will be built in partnership with owner Diriyah Gate Development Authority (DGDA) and operator YAKOON Hospitality International.

The property will be situated within the new project at Diriyah Square.

Diriyah Gate phase one, a five-squarekilometer mixed-use heritage, tourism and lifestyle destination, is set to become the world’s largest cultural and heritage city, and will feature 16 five-star luxury hotel brands.

The FAUCHON L’Hôtel Riyadh will feature 80 guest rooms and suites as well as The Grand Café FAUCHON, a spa, a rooftop outdoor pool, bar and a FAUCHON boutique. fauchonhospitality.com

HYATT ANNOUNCES PLANS FOR GRAND HYATT THE RED SEA Hyatt Hotels Corporation announced that a Hyatt affiliate has entered into a management agreement with The Red Sea Development Company for a 430-room Grand Hyatt hotel on Shaura Island, the hub of the ambitious Red Sea Project on Saudi Arabia’s west coast.

The luxury resort hotel will represent the largest of 11 hotels set to open on the island and will occupy a prime position within this innovative tourist development.

Grand Hyatt The Red Sea will be the second Grand Hyatt hotel in the kingdom and the seventh Grand Hyatt hotel in the Middle East, marking an important milestone in Hyatt’s growth strategy in the region.

Opening: End of 2023. hyatt.com

UAE

CURIO COLLECTION BY HILTON TO LAUNCH IN KSA Hilton has announced plans to debut Curio Collection by Hilton in Saudi Arabia with a new-build property in Riyadh.

Featuring 185 guest rooms, Almashreq Hotel Riyadh, Curio Collection by Hilton will be located in the upcoming Laysen Valley development, opposite the city’s diplomatic quarter.

With its first phase set to open in 2022, Laysen Valley will consist of over 50 residential, commercial and retail buildings, including the offices of major corporations and government departments as well as gourmet dining outlets.

Opening: 2024 hiltonworldwide.com

DORCHESTER COLLECTION NAMES ITS NEW HOTEL IN THE MIDDLE EAST Dorchester Collection, a portfolio of nine properties, and OMNIYAT, the real estate development group, announced that their new luxury landmark will be called The Lana.

The Lana, with its 225 guest rooms, is located in the heart of Dubai, in the Burj Khalifa District, overlooking the vibrant Business Bay area. It marks the Dorchester Collection’s first address in the Middle East.

The Lana is a 30-story tower designed by award-winning architects Foster + Partners, with interiors by Parisian duo Gilles & Boissier.

Opening: Q4 2022 dorchestercollection.com

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NEWS

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PEOPLE ON THE MOVE

NESTLÉ APPOINTS YASSER ABDUL MALAK AS CHAIRMAN AND CEO FOR MENA Nestlé has appointed Yasser Abdul Malak as chairman and chief executive officer for the Middle East and North Africa region.

SALEH BATAINEH APPOINTED DEPUTY GM AT HILTON SALWA BEACH RESORT & VILLAS Hilton Salwa Beach Resort & Villas announced the appointment of Saleh Bataineh as its deputy general manager.

Abdul Malak is moving to Dubai from Nestlé Turkey, where he delivered strong results as CEO and embarked on expansion projects that are already accelerating the company’s growth in the country. He has held several leadership positions at Nestlé over the years.

With over 24 years in luxury hospitality, he brings a wealth of experience from managing luxury properties such as Four Seasons and St. Regis across China, Egypt, Canada, Jordan and Qatar to his new role.

NEW GM JOINS INTERCITYHOTEL DUBAI JADDAF WATERFRONT As IntercityHotel Dubai Jaddaf Waterfront opens its doors to guests this month under the management of Valor Hospitality Partners, City Investments LLC, and hospitality brand Deutsche Hospitality, the property announced the appointment of Avlok Singh as its general manager

NEW DIRECTOR OF SALES AND MARKETING JOINS GRAND HYATT AMMAN Grand Hyatt Amman has named Zeid Talhami as its new director of sales and marketing.

Singh began his career over 14 years ago in his native India at Oberoi Hotels & Resorts, Rajasthan.

Singh has held positions at H Hotel Dubai, Dusit Thani Dubai and Radisson Blu Dubai Media City.

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Bataineh will be responsible for overseeing the operations of the 361-room resort, which boasts more than 20 restaurants, a marina, luxury spa, sports academy and over 12,900 square feet of flexible meeting space.

Having worked in hotels since 1998, Talhami joins Grand Hyatt Amman with an impressive record of accomplishments.

Talhami has worked as the director of sales and marketing at a number of five-star hotels, including The Grand Heritage Doha Hotel and Spa, Warwick Doha Hotel, Fairmont Amman and voco® Doha West Bay Suites.

HOSPITALITY NEWS ME | FEB-MAR 2022

DUBAI HOLDING APPOINTS FERNANDO EIROA AS CEO OF DUBAI HOLDING ENTERTAINMENT Dubai Holding, a diversified global investment company with operations in 13 countries, announced the appointment of Fernando Eiroa as the new chief executive officer of Dubai Holding Entertainment.

Eiroa brings nearly 20 years of experience in the experiential entertainment industry, having worked in the US, Europe and other international markets.

In his last role, he was CEO of CircusTrix, the world’s largest developer, operator and franchisor of indoor active recreation centers, with a network of more than 320 facilities worldwide.

NEW GM JOINS KEMPINSKI SUMMERLAND HOTEL & RESORT, BEIRUT Kempinski Hotels announced the appointment of Markus Iseli as the new general manager for Kempinski Summerland Hotel & Resort, Beirut.

A passionate leader, Iseli boasts more than three decades of high-level hospitality expertise, which have seen him progress from service and guest relations positions to the most senior levels of hotel management, with globally renowned chains, including Hilton, Four Seasons and Shangri-La. His hospitality career has taken him across the globe, from Germany to the Maldives and countless countries in between.

ALEPH HOSPITALITY APPOINTS DANIEL EBO AS VICE PRESIDENT OF SALES Independent hotel management company Aleph Hospitality has appointed Daniel Ebo as its new vice president of sales.

MARRIOTT HOTEL AL FORSAN APPOINTS NEW DIRECTOR OF SALES AND MARKETING Abu Dhabi-based Marriott Hotel Al Forsan has appointed Ammar Helal as its new director of sales and marketing.

Based in the Dubai headquarters of Aleph Hospitality, Ebo will be responsible for building and leading high-performance sales teams globally as well as working closely with operational leaders to consistently identify and implement product and service standards, procedures and systems requirements.

At Marriott Hotel Al Forsan, Helal will be responsible for managing the sales, marketing and event sales departments, as well as annual budgets, revenue strategy and distribution management. He has extensive expertise in managing business connections with partners, process architecture and budget allocation to ensure the successful mobilization of various units across numerous locations.

NEWS

F&B

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JÖRG ZIPPRICK THE DISRUPTOR TOPPING THE LIST work, Zipprick is a staunch supporter of authentic cuisine.

Here, he tells us more about his journey and what it takes to make it onto the list of the world’s best restaurants.

What is the most prominent food trend for 2022?

Unfortunately, labor shortages are a challenge. Hundreds of thousands of line cooks and waiters, who are impossible to replace, have left the hospitality industry because of the pandemic, and this has influenced the menus of restaurants. Instead of offering a menu with reasonable choice, there’s often one fixed menu for all guests.

Jörg Zipprick, co-founder and editor-in-chief of the international restaurant review aggregator LaListe.com, has worked as a journalist and author since 1991. Having won numerous awards for his

From a culinary point of view, everything depends on the pandemic. The end of the pandemic could result in a “Roaring Twenties” scenario, with lavish, luxurious foods. If the situation remains critical, traditional or classic restaurants might prosper since people tend to trust proven concepts, or food, in times of crisis.

Personally, I do not see the trend for local, organic food coming to an end - on the contrary. Chefs should make sure their local suppliers work to the highest professional and ethical standards.

If you were to recommend five top restaurants from La Liste, which would you choose and why?

That is tough. There are a lot of excellent ones around the globe. Our winner, Guy Savoy, offers the perfect proposition in a stunning setting. May the other French forgive me, but I like the cooking of Bernard Pacaud (L’Ambroisie) a great deal. This chef is excellence personified, a true stalwart of French qualities.

In Italy, Da Vittorio and Don Alfonso 1890 both serve authentic Italian food in a beautiful setting.

On my wish list, you’ll find Frantzèn in Sweden, Plénitude in Paris, Obauer in Austria and the Lost Kitchen in Freedom, USA. Last but not least, there are plenty of places in our La Liste application that are not in the world’s top 1,000 list but are still remarkable: Güeyu Mar and D’Berto in Spain, Mpoukadoura near Nikiti in Greece and La Ferme de la Ruchotte in France.

I’m also fond of traditional food in Eastern Europe and Russia, but I’ve mentioned more than five places already! As I told you, there are a large number excellent spots, and many of them are not expensive. laListe.com Read the full interview on hospitalitynewsmag.com

IN BRIEF TWO UAE BARS ON THE WORLD’S 50 BEST BARS LIST FOR 2021 World’s 50 Best named the concepts that made it onto their list for 2021, and two bars from Dubai were included.

In 17th place came Zuma, Dubai. Modern Japanese izakaya Zuma has outposts all over the world, but it’s the Dubai venue’s cocktails and hospitality that really stand out. The high-energy square bar allows for a view of the action, regardless of where you are sitting. Galaxy Bar, Dubai, took the 45th spot.

For the second consecutive year, Connaught Bar was named The Best Bar in Europe and The World’s Best Bar 2021, sponsored by Perrier. A quintessential London hotel bar, its poise, elegance and the leadership of Agostino Perrone, Giorgio Bargiani and Maura Milia, give it a distinct Italian accent. worlds50bestbars.com

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Three new Dubai-based dark kitchen concepts to kick off in Q1 2022

UAE restaurant consultancy Restaurant Secrets Inc. will launch three all-new dark kitchen concepts in Dubai during the first quarter of 2022. The concepts are Sumaya’s, a modern Emirati fusion brand in Mirdif, and urban eating brand Avorito, which will house both Bang!

Bang! Burrito and Avo/Cato in its JLTbased kitchen. Opening at the other end of town is Avorito, an ambitious project in JLT with two brands operating from the same kitchen. First there’s Bang! Bang!

Burrito, a fun food and lifestyle brand that takes inspiration from cities like Cancun, Miami and LA. This kitchen brings diners creativity on a plate with dishes like spiced beef tenderloin with red rice, charred corn with caramelized onions, black beans and a variety of sauces.

Renowned Lebanese F&B concept Barbar to expand in Egypt

Lebanese F&B food chain Barbar has debuted in New Cairo in January 2022.

Barbar had announced expansion activity covering several Arab countries, including the opening of 10 restaurants in Egypt. eatbarbar.com

NEWS

CHEFS

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A FOOD LEGACY WITH ORFALI BROS chocolate fondant, brownies or croissants on it. We want to offer something different.

What can you tell us about your masterclasses?

Syrian chef Mohammad Orfali has turned his passion for food into a family affair by launching Orfali Bros with his siblings Wassim and Omar. The trendy bistro in Dubai serves reimagined Levantine dishes that constantly push boundaries. Here, we learn more about the concept.

What defines Orfali Bros?

We are three brothers who are chefs that love to eat the dishes we cook. Being from Aleppo, Syria, certainly inspires us in the kitchen.

People think of Orfali Bros as fusion cuisine, but we serve contemporary dishes with a hint of the traditional. Our menu is unique, so you won’t find classic items like tiramisu,

I have exposure with my cooking shows and through Instagram. The idea behind the masterclasses was to highlight my brothers.

My brothers are quite low key. They do great work without bragging about it or interacting with people. I am the one who broke the mold. Since I did my cooking show, I no longer have a fear of talking to people. Most of our masterclasses were on contemporary French desserts executed in a style true to Orfali Bros. We started off by partnering with ICCA who supported us a great deal. In 2022, we are going to relaunch the masterclasses in a new way.

What are your future plans?

We don’t have a plan B; we only have one plan, which is to work as hard as possible.

With Covid-19, there are no guarantees, so we don’t know what will happen from one day to the next.

In the future, we would like to further highlight our desserts. Orfali Bros can’t and will not be replicated, so we will never venture into franchising. We want Orfali Bros to retain its personality and for people to visit us when they are in Dubai. orfalibros.com Read the full interview on hospitalitynewsmag.com

HOW NHI OMAN IS EMPOWERING THE NEXT GENERATION OF CHEFS How are you leaving your mark on the F&B industry?

At NHI, we have spent many years introducing young talents to the industry, providing them with great opportunities.

Oman now has some incredible young Omani hospitality leaders who are taking the industry forward and working locally with fantastic brands.

The National Hospitality Institute (NHI) in Oman is providing aspiring chefs with valuable skills to launch their careers. We spoke to the institute’s president, Robert MacLean, to learn more about the local culinary scene and what to expect from Oman’s hospitality sector in the future.

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Through our hands-on, practical approach to training, we have inspired a future generation of chefs who will do Oman proud.

How would you rate Oman’s culinary scene?

There are a number of young Omani chefs who are rising through the ranks. They are the chefs of the future and also role models for youngsters who are contemplating a career in the culinary arts.

In addition, Oman has a greater selection of

PAYING TRIBUTE TO FRENCH CHEF JACQUES CHARETTE

Beloved chef Jacques Charette, an iconic figure of French gastronomy, has sadly passed away, leaving behind a legacy of culinary excellence.

Hospitality Services mourns the loss of esteemed chef Jacques Charette, a dear friend and avid supporter of HORECA Lebanon.

Known as a visionary man, Charette, together with four colleagues, founded L’Académie Nationale de Cuisine in 1977 with a mission to support new talents. He also held the position of honorary president of L’Académie Nationale de Cuisine and director of Toque d’Or magazine.

Speaking about Charette’s tragic passing, Jean Marc Mompach, president of l’Académie Nationale de Cuisine, said: “L’Académie Nationale de Cuisine has lost its guide. Thank you, Jacques, for your fraternity, humanism, generosity, charisma and passion.”

L’Academie Nationale de Cuisine des Hauts de France wrote: “His loss will be deeply felt as he joins the family of great chefs who wrote the French Gastronomy’s history and made sure that the values behind our craft be transmitted from generation to generation.” restaurants than ever before, from luxurious spots to street food options.

How do you foresee Oman’s hospitality future?

Oman is a stunning country that boasts culture, nature, adventure and so much more. I believe that it will become a coveted destination. nhioman.com Read the full interview on hospitalitynewsmag.com

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DISCUSSING CULINARY TRENDS WITH THOMAS KYRITSIS, LE CORDON BLEU Le Cordon Bleu is the leading global network of culinary arts and hospitality management institutes. Offering a range of widely recognized training programs in the fields of gastronomy, wine, hospitality and tourism, this 125-year-old institution is leading the way in industry-related education. Here, Dr. Thomas Kyritsis, the school's program director of culinary industry management (BBA) and culinary innovation management (MSc), discusses culinary trends.

What food trends can we expect to see in 2022?

Le Cordon Bleu is known for helping shape the careers of some of the best chefs, food enthusiasts and hospitality professionals around the world. Recently, more chefs are developing their own brands, setting up businesses and moving from restaurants into retail.

This entrepreneurial route has become a strong motivating factor for students to pursue a career in hospitality. Market research and developing an instinct for the latest trends is part of the journey to become an entrepreneur. Here are a few trends we predict that aspiring food entrepreneurs should bear in mind for 2022: Informality and engagement A formal service is no longer as attractive to some consumers and instead they are going for dining experiences that offer a relaxed service and environment for an enjoyable experience. Less is more, and there is an even stronger focus on quality. There is also a notable shift toward greater engagement between staff, guests and food. People have a genuine interest in the menu and provenance has become important. Going forward, a greater number of fine-dining businesses will try to focus on informality and accessibility.

Sustainability Consumers are aware of the impact food production has on the environment, and their choice of restaurant is often influenced by the sustainable and ethical practices employed. This is not just a fad.

The Sustainable Restaurant Association was launched in 2010 with just 50 members; today, it has more than 7,000. We can expect to see growing interest on where

restaurants are getting their food from, how they engage with or support local producers and how aspects such as food wastage are handled.

Digital experience Fast food, fast-casual, casual and grab-andgo concepts have become more digital, impacting the way we pay and order, but also how brands engage with customers.

Mobile ordering and contactless payments are standard practices; so, what comes next? Companies are exploring innovations that will transform them digitally. Some are investing in big data to help them guide their menu changes, promotions and brand designs, while others are taking on other technologies. For example, McDonald’s has tested AI while scanning license plates, with customers’ permission, to predict orders.

Membership models Many restaurants have, out of necessity, toyed with the concept of membership or subscription services. In the UK, M Restaurants offers its members exclusive access to their lounges and benefits, including complimentary breakfast, discounts on food and access to events, such as masterclasses, tastings and talks. In America, Michelin-starred restaurant Quince in San Francisco has created a membershipbased model with its sister restaurants and its affiliate farm, Quince & Co, offering members a dining credit, quarterly boxes with seasonal produce and pantry products, and educational workshops.

Home delivery/meal kits The online delivery market was increasing at a significant rate before Covid-19, and during the pandemic it became even bigger and more important for hospitality operators. The pandemic also led to the growth of DIY meal kits. According to the

Financial Times, from July to September 2020, Hello Fresh reported sales of EUR 970 million. These meal kits have given hospitality operators the opportunity to diversify their revenue streams. Casual food brands and fine-dining concepts have both been embraced by consumers. Although many believe that the re-opening of the sector will slow down the DIY meal kit market, we believe that more operators will explore this avenue.

What news can you share with us regarding Le Cordon Bleu?

Le Cordon Bleu’s research and development enables it to continuously innovate in its course proposition. New programs are now available, including diplomas in patisserie innovation and wellness, gastronomy, nutrition and food trends and an online certificate in plant-based patisserie.

In France, Le Cordon Bleu was honored to be awarded the title of World’s Best Culinary Training Institution. It was also chosen by the Ministry of Culture to provide culinary experiences and workshops on world cuisines at iconic Hôtel de la Marine in Paris, a palace by the Louvre and the ChampsElysées. To open next October 2022.

In Lebanon, the Institute is located at the five-star Burj On Bay hotel, overlooking the breathtaking Jounieh Bay. It offers acclaimed culinary programs, such as the Grand Diplôme®, Diplôme de Cuisine, Diplôme de Pâtisserie and short courses for those seeking to upgrade their culinary expertise.

Furthermore, Le Cordon Bleu Lebanon has launched a new short course calendar for all levels under the guidance of French chef Philippe Wavrin, a highly skilled professional with 35 years' experience. cordonbleu.edu/home/en FEB-MAR 2022 | HOSPITALITY NEWS ME

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NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

VALRHONA’S EXQUISITE AFTERNOON TEA PARTY FOR CERCLE V MEMBERS IN DOHA

IN BRIEF Sustainable food supply planned for Red Sea project

The Red Sea Development Company (TRSDC) has partnered with Red Sea Farms, a Saudi Agtech business, to develop a sustainable food supply for The Red Sea’s flagship destination using sunlight and saltwater.

With its partners, chefs and cacao producers, Valrhona imagines the best in chocolate to create a fair and sustainable cacao industry and inspire gastronomy that is good, beautiful and just.

In line with Valrhona’s quest for togetherness, an afternoon tea party was held for Cercle V members by Valrhona’s distributor in Qatar. Executive pastry chef Lucas Bonnaud, Chef Dimitris Chronopoulos and the Valrhona Selection’s team from Dubai, including Chef Glenn Noel on video call, highlighted Valrhona’s

products from Africa, its commitment and savoir faire. With unique recipes, Cercle V members enjoyed special creations. Jivara 40%, Dulcey 35%, Araguani 72% were used in preparing the afternoon tea delicacies, which included a selection of muffins, chocolate bars, chocolate drinks and unique pastries.The exclusive celebration of savoir faire and best practices was made possible thanks to Lucas Bonnaud and the Mandarin Oriental Hotel Doha, Qatar. valrhona.com

DUBAI HOSTS FIRST EVENT TO PROMOTE SUSTAINABILITY IN COCOA PRODUCTION organized by The Belgium Embassy in the UAE, Belcolade Company and BanoPuratos group.

The program is based on three main pillars: highlighting its core value, sharing its results with cocoa farmers and showing commitment to partners to make the cocoa supply chain prosperous and sustainable.

Dubai hosted a first event to enhance and promote the values of sustainability and environmental protection in the chocolate production industry. The event, which took place at Dubai’s Raffles hotel, was

The event included the unveiling of a chocolate sculpture of the Museum of the Future made by Chef Stephan Leroux.

The sculpture embodies the long history and beauty of the Arabic language, looks to the future with optimism and reflects the positivity found in culture, peaceful coexistence and diversity. banopuratos.com

This is the first time an agreement has been reached to roll out the required technology on such a large scale in Saudi Arabia and makes TRSDC the first organization to recognize its commercial potential. theredsea.sa The Macallan strengthens partnership with Le Clos at Dubai International Airport

The Macallan and Le Clos at Dubai International Airport have partnered to launch The Macallan Anecdotes of Ages Collection at The Macallan Boutique by Le Clos.

Building on the longstanding partnership between The Macallan and Le Clos, The Macallan Boutique by Le Clos in Terminal 3 at Dubai International Airport will be playing host to one of the 13 original bottles from the collection. themacallan.com Robert Parker magazine rates Chateau Ksara as ‘outstanding’

Château Ksara, one of Lebanon’s leading wineries, was recently honored in a roundup of the best regional wines in The Wine Advocate, a magazine founded and headed by celebrated taster Robert Parker. chateauksara.com First Scottish-Lebanese whisky recognized at the World Whiskies Awards

Glenbey became the first ScottishLebanese whisky in history to be recognized at the World Whiskies Awards. Presented by Whisky Magazine, the annual World Whiskies Awards aims to acknowledge the best whiskies in the world. facebook.com/glenbey

FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com 20

HOSPITALITY NEWS ME | FEB-MAR 2022

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QUALITY BEEF IS A

UNIVERSAL LANGUAGE A classically trained chef, Peter Rosenberg knows the restaurant business can be competitive. Years of culinary competitions prove it, yet he prefers to tout the camaraderie in the culinary world. He sees value in chefs relying on each other for inspiration and discussing the importance of only using quality ingredients, like the Certified Angus Beef ® brand.

A native of Zimbabwe and graduate of the Culinary Institute of America, Rosenberg has traveled around the globe, cooking fine cuisine for elite clientele in four- and fivestar hotels, as well as catering events for presidents and royalty for nearly four decades.

His career has demanded the best ingredients. After decades leading hotel kitchens, running his own catering business and serving as a chef consultant for the U.S. Meat Export Federation, Rosenberg joined Certified Angus Beef in 2014, aligning his personal commitment to excellence with a brand that believes the same.

“The truth is the Certified Angus Beef ® brand is valued all over the world and supplied by passionate farmers and ranchers who all produce a consistent product guaranteeing great taste, flavor and tenderness,” he says. “The guarantee of a great experience and the trust the brand has established speaks volumes to me as a chef.”

At the Certified Angus Beef Culinary Center, located in Wooster, Ohio, USA, Chef Rosenberg spends his days consulting

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with chefs from around the world, creating new menu ideas and experimenting with trendsetting beef opportunities. At the Culinary Center, Rosenberg leads efforts to incorporate these items in recipe development, demonstrating how the bacon is the perfect alternative to pork bacon and can be used in similar applications.

He’s excited about options for beef bacon jam as a burger topping, bacon-wrapped Brussels sprout skewers and even candied beef bacon in all flavors – chocolate, maple glazed, barbecue and honey soy.

His favorite cut, a sirloin flap, is extremely versatile, flavorful and tender. The sirloin flap works well with international flavors and marinades, whether you're grilling it whole and slicing or cooking thin slices for traditional dishes. It’s a competitive pricing alternative to the ribeye spinalis.

Since first serving Certified Angus Beef ® steaks at the Remington Hotel in Houston in 1986, Chef Rosenberg has always received compliments on the flavor and tenderness of his steaks and beef dishes. It’s his not-sosecret ingredient to success.

Today, Chef Rosenberg’s passion is sharing Certified Angus Beef with chefs around the world, and watching as they realize the brand’s value and promise of a great dish, every time.

“All these experiences taught me that cooking is a universal language, and although I don’t speak multiple languages, chefs all cook the same way,” he says. “We all value quality ingredients and cherish our traditions, and we all learn from each other and become lifelong friends.”

Who is Certified Angus Beef?

The original Angus beef brand. Based in Wooster, Ohio, USA and owned by family farmers and ranchers, we’re more than just Angus beef. Only the very best makes our cut. We set strict standards to certify every bite is tender, juicy and full of flavor, whether you’re cooking at home or dining at the best steakhouse. It’s why we’re the world’s most trusted beef brand and have been since 1978.

For more information, visit CertifiedAngusBeef.com

Contact your sales representative today.

Bahrain:

Fine Foods

Kuwait:

Egypt:

Alyasra Foods Azzad Trading Group United Supply Food Services

Jordan:

Oman:

AM Foods Frozen Food House Co. Kaylani Food Center

Chef Middle East Oman

Qatar:

Chef Middle East Qatar Deliopolis Qatar National Import & Export Co

Saudi Arabia:

Gulfwest Company

UAE:

Aramtec Chef Middle East Abu Dhabi Chef Middle East Dubai Faisal Al Nusif Trading Company Rastelli Global Middle East Transmed Overseas Incorporated

EVENTS

WHERE TO BE SEEN

GULFOOD RETURNS TO DUBAI Returning to DWTC from February 13-17, 2022, Gulfood is set to host most than 4,000 companies from 120 countries.

The renowned exhibition will feature 21 halls of awe-inspiring food products and innovations, and more than 100 awardwinning chefs and business leaders.

There are several new events on the program for 2022, including:

Gulfood Top Table Taking experiential culinary to new heights with a star-studded line-up of awardwinning chefs, influencers, food journalists, disruptors and global trendsetters, Gulfood's Top Table features highly engaging new workshops on: oyster shucking, exquisite tea and the art of fine butchery.

The First Sustainable Edition: Gulfood Zero Waste Held on the theme time to connect, create and power the change that really matters.

Gulfood’s mission is to create a sustainable food and beverage show that's a true inspiration to everyone in the business of food.

Gulfood YouthX Gulfood YouthX, in partnership Hilton and Dubai College of Tourism, is a first-of-its-kind platform to empower the most promising chefs by featuring a massive mentorship and scholarship program.

With the first edition focusing on aspiring Emirati chefs, participants will get the chance to interact with Kasdi Dahari, executive chef of Hilton Palm Jumeirah, and a team of young chefs who won seven gold medals in the 2021 Chefs’ Table Competition.

The winners of the YouthX contest will be awarded with a career-changing hands-on learning experience at one of Hilton Europe’s dining destinations, while the runnerup will secure a 25 percent scholarship for Dubai College of Tourism’s culinary arts program.

Gulfood Inspire Featuring a host of speakers, including F&B business leaders, ministers, policy-makers, retail heads, technologists, agriculturists, analysts and futurists, Gulfood Inspire promises to provide deliver, industry knowledge and so much more. gulfood.com

ATM CHANGES 2022 DATES TO ACCOMMODATE NEW UAE WORKING WEEK Reed Exhibitions (RX), the organizer of the Arabian Travel Market (ATM), has announced that this year’s four-day event will now open on Monday, May 9, 2022, and close on Thursday, May 12, 2022, in line with the UAE’s new Monday-toFriday working week.

Now in its 29th year and working in collaboration with the Dubai World Trade Centre (DWTC) and Dubai’s Department of Economy and Tourism (DET) — previously known as the Department of Tourism and Commerce Marketing (DTCM) — ATM 2022 will feature a broad selection of show highlights.

Travel Forward, the leading global event for travel technology, will spotlight nextgeneration innovations for tourism and hospitality, while ATM buyer forums and speednetworking events will take place elsewhere.

Furthermore, ATM will play an integral role in the Arabian Travel Week (May 9-19), a festival of events dedicated to enabling travel professionals from all over the world to collaborate and shape the recovery of the Middle East travel industry through exhibitions, conferences, breakfast briefings, awards, product launches and networking events. wtm.com/atm/en-gb.html

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CALENDAR MARCH 2022 9-13 MAR. GERMANY ITB BERLIN The World's Leading Travel Trade Show Messe Berlin GmbH itb-berlin.de 18-22 MAR. GERMANY INTERNORGA Hamburg Messe + Congress internorga.com 22-24 MAR. LEBANON HORECA CONNECTS LIVE & IN PERSON Hospitality Services horecashow.com 28-31 MAR. SINGAPORE FHA FOOD & BEVERAGE Informa Markets fhafnb.com 27-29 MAR. GERMANY PROWEIN Messe Dusseldorf prowein.com

APRIL 2022 26-29 APR. GERMANY ANUGA FOODTECH Koelnmesse anugafoodtec.com

MAY 2022 8-11 MAY DUBAI ARABIAN TRAVEL MARKET Reed exhibitions arabiantravelmarket.com 10-13 MAY SINGAPORE FHA HORECA Informa Markets fhafnb.com 12-14 MAY DUBAI SALON DU CHOCOLAT DUBAI Hospitality Services salonduchocolatdubai.com 21-24 MAY USA NATIONAL RESTAURANT ASSOCIATION SHOW Winsight nationalrestaurantshow.com 24-26 MAY DUBAI THE HOTEL SHOW Dmg: Events Middle East & Asia & DWTC thehotelshow.com 30 MAY-2 JUN ABU DHABI THE EMIRATES CULINARY GUILD Emirates Culinary Guild & Abu Dhabi Chefs Association emiratesculinaryguild.net 31 MAY-2 JUN. HORECA OMAN Al Nimr Int’l Exhibition Organizers LLC & Hospitality Services horecaoman.com

WHAT’S ON THE 2022 CALENDAR AT

HOSPITALITY SERVICES? Things are heating up in the world of events, and we’ve got some exciting exhibitions, shows and forums lined up. Make sure you mark the following dates in your diary.

HORECA NETWORK HORECA Connects by HORECA Lebanon (March 22-14) a unique networking forum HORECA remains a strategic meeting point for hospitality and foodservice professionals from across the region, and this year sees the launch of HORECA Connects in Beirut, an exciting forum of networking sessions and debates with industry leaders from across the region. Held under the banner Building New Bridges, this edition will provide visitors with an unparalleled opportunity to connect with other professionals and find new business opportunities.

Taking place alongside HORECA, AFID, a global agri-food event, will gather together renowned agri-food companies. Products and services across the entire valuechain will be showcased at the event, while academics, innovators, investors, government, media and ecosystem partners will have the chance to bring their expertise to the table.

HORECA Oman (May 31-June 2) Hospitality Services and Al Nimr Expo are joining forces to launch HORECA Oman from May 31 to June 2. The event will feature an exhibition of products, services, equipment and technologies, connecting key buyers to Oman’s hospitality and food and beverage service sectors. Furthermore, HORECA Oman aims to provide an educational, entertainment and business platform that celebrates young talent

through various culinary, bar and hospitality competitions, live cooking demonstrations and B2B meetings, networking sessions and panel discussions with industry leaders and specialists. horecaoman.com

HORECA Kuwait (May 2022) Marking its 10th edition, HORECA Kuwait returns to Crowne Plaza Hotel in May 2022.

Organized by Leader’s Group for Consulting and Development, the exhibition will shine a bright light on the latest in food and drink, kitchen equipment, packaging and labeling, hospitality solutions and a whole host of other products and services. More than 8,000 visitors are expected to explore the stands of over 120 local and international exhibitors. horeca-kuwait.com

HORECA Jordan (27-29 September) HORECA Jordan will be returning for its eighth edition from September 27 to 29.

Supported by the Ministry of Tourism and Antiquities, Jordan Tourism Board, Jordanian Chefs Association, Jordan Hotel Association and Jordan Restaurant Association, the event will gather together over 100 of the top hospitality and foodservice companies, providing a platform to present the latest products and technologies. Exhibitors include F&B suppliers, packaging and labeling companies, hotels, kitchen equipment specialists and hospitality service providers, among others. horeca-jordan.com

Saudi HORECA Riyadh (November 21-23) Saudi HORECA has become an important business meeting point for the hospitality, foodservice and beverage industries in Saudi Arabia. As the largest event of its kind in the kingdom, Saudi HORECA features a rich program of activities, including workshops, a culinary art show, a barista competition and much more. More than 300 exhibitors and over 20,000 visitors are forecast to attend the 10th edition, which is organized

by Semark. saudihoreca.com

SALON DU CHOCOLAT IN THE MIDDLE EAST Salon du Chocolat Dubai (May 12-14) Salon du Chocolat is a show dedicated to those passionate about chocolate. Bringing together professional chocolate tasters, chocolatiers and chocolate enthusiasts, the salon's first edition in Dubai will showcase the products of more than 50 exhibitors. In addition, Salon du Chocolat Dubai will host several events, including a chocolate fashion show and gourmet workshops with over 30 pastry chefs.

Salon du Chocolat KSA (November 21-23) After Beirut and Dubai, Salon du Chocolat is heading to a new capital in the region: Riyadh. Salon du Chocolat KSA will bring together those passionate about chocolate through live events inspired by pastry and confectionery.

FEB-MAR 2022 | HOSPITALITY NEWS ME

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Advertorial

ALWATANIA POULTRY:

A LEGACY IN THE MAKING

Dr. Mohammed Sulaiman Alrajhi of AlWatania Poultry, the largest poultry facility in the Middle East, talks about what has contributed to the firm's success and upcoming projects. has accomplished its goal of becoming a leader. This couldn't have been achieved without our human capital and the Saudi government’s generous support.

Do you have any new product releases?

We will be increasing our production capacity to meet local and international demand, and will cater to the growing needs of QSR and HORECA clientele.

What expansion plans can you share with us?

How has AlWatania Poultry managed to become an industry leader?

The massive success of AlWatania Poultry is due to the vision of our founder, Sheikh Suleiman Al-Rajh. He left no stone unturned in building this fully integrated facility. We have followed in his footsteps, and today, AlWatania Poultry

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We are excited about the idea of expansion, so during coming years, we plan to increase the availability of the AlWatania brand and reach new markets.

Our goal is to target countries in the Levant, South Asia and parts of Europe, providing them with our halal products.

How profitable has the Egyptian market been for you?

AlWatania Egypt is another success story of AlWatania Poultry. In recent decades, we have expanded in Egypt, relying on the expertise of the best in the business, using the highest quality tools and continuously improving our products to surpass the expectations of our clients. Our goal is to become the top choice for poultry in North Africa.

What else can we expect from AlWatania Poultry in the future?

Saudi Vision 2030 aims to increase food security through sustainability. It is supporting local poultry production to reduce reliance on imports. Based on this vision, our main strategic objective is to develop our resources to achieve national food security in line with the Saudi-made initiative that promotes local. alwatania.sa

13 −1 7

FEB 2022

DU BAI WORLD TRADE CENTRE

The Largest Annual F&B Sourcing Event In The World

REGISTER NOW Organised by

HORECA NETWORK

REVIEW

SPOTLIGHT ON HORECA JORDAN HORECA Jordan celebrated its seventh edition at Zara Expo Center, Amman, from December 7-9, 2021. In case you missed it, here’s a quick roundup of what took place.

Supported by the Ministry of Tourism and Antiquities, Jordan Tourism Board, Jordanian Chefs Association, Jordan Hotel Association and Jordan Restaurant Association, HORECA Jordan showcased the latest trends and innovations relating to hotels, restaurants, hospitality services and the food industries.

The three-day event, which was on par with international trade shows, successfully attracted a large number of foreign companies, who used the show as a gateway to access Jordan’s burgeoning hospitality scene as well as regional markets.

More than 7,000 visitors attended the event, where they discovered the products

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and services of over 100 hospitality and foodservice companies. Exhibitors came from as far afield as Poland and Greece.

Thuraya Husseini, chairperson and CEO of the Lawrence & Husseini Consult – the event organizer – said: “It was a great achievement to organize HORECA Jordan this year. There were many challenges, but we were able to, once again, put Jordan’s hospitality sector in the spotlight. It was an excellent edition, and the feedback has been extremely positive.”

In addition to the exhibition space, there were several areas dedicated to competitions. The renowned Hospitality Salon Culinaire shone a bright light on rising stars of the kitchen, with fastpaced live cooking challenges and display competitions taking center stage. There was also a Bed Making Competition and the Al Ameed Barista Competition, which crowned the best barista in Jordan.

The next edition of HORECA Jordan is set to take place from September 27-29, 2022. horeca-jordan.com

FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

INTERVIEW

HOSPITALITY IN

THE FAMILY WITH MICHEL NADER

A third-generation hotelier with 25 years of experience in hospitality, Michel Nader has worked in France, Lebanon, Egypt, Algeria, Tunisia, Morocco, Spain and the UAE. He currently holds the position of area vice president for the UAE at Marriott International. We learn more about his journey.

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What can you tell us about your career journey?

I did not choose my profession — it chose me. My family managed Saint Georges Yacht Motor Club in Beirut, Lebanon, for just over three generations. I spent my childhood watching my grandfather Michel Nader and my father and uncle manage what was then the “it” place in Beirut, and I fell in love with the hospitality business. After graduating from Glion in Switzerland, I traveled the world, working my way up from the F&B department to a general management position in less than seven years.

I have been lucky enough to work for great employers: IHG, Accor and Starwood Hotels (which was acquired by Marriott International in 2016), to name a few. I currently manage Marriott International’s operations for the UAE as area vice president.

confidence. However, in challenging times, I take a more direct approach when necessary.

to city hotels with serviced apartments, which makes it an interesting landscape for our portfolio.

What do you like most about Marriott?

Overall, the sector is definitely in recovery mode, and it is performing much better here than many other regions, which is a testament to the leadership of this country and the way they have efficiently managed this unprecedented crisis.

One of Marriott’s core values is its peoplefirst culture. Mr. Marriott always said that if we take care of our people, they will take care of our guests and the business will take care of itself. All I can say is that Marriott International’s culture really stands out.

I believe that to get the best out of people, you need to build their confidence.

How has consumer demand changed in the sector?

For the best part of the last two years, people have been unable to travel and spend time with family and friends. Now that travel is opening up in many markets, we are seeing a spike in leisure travel, especially in terms of resorts, secluded properties and those with villa offerings.

Have the challenges faced during Covid-19 subsided?

What does your role encompass?

Which hotelier do you respect the most and why?

The UAE has always been strategic for the company. It is currently home to over 60 Marriott properties, with additional projects in the pipeline. In my role, I oversee the whole business, from operations to strategy, with the help of a great team of general managers and an incredible area team. We also have wonderful relationships with our owners and value every single partnership.

Without doubt, my late grandfather Michel Nader Senior has been my role model. I grew up watching him take care of guests as if they were family and managing conflicts so smoothly it felt like he had a magic wand. His words and advice are a big part of the way I go about my life, both personally and professionally. The greatest lesson he taught me was to remain grounded and humble no matter what.

How would you describe your leadership style?

How do you view the hospitality sector in the UAE?

I have a very collaborative approach with my team. I believe that to get the best out of people, you need to build their

The UAE is a rich and diversified country when it comes to hospitality. The demand ranges from super-luxurious resorts/villas

I believe it’s safe to say that the worst is behind us. However, we must continue to maintain health and hygiene protocols and respect local guidelines. We learned a great deal, and our reactions toward Covid-related matters are much more systematic and faster, which gives us more confidence when we think about the future.

Has the pandemic forever changed the hotel model?

Forever is a big word. If we have learned anything these past two years, it is that nothing lasts forever and change is constant. The industry will continue to evolve. Disruption forces people to innovate and progress faster than usual, and Covid-19 has done precisely that. marriott.com

FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

TOURISM

LUXURY IS GETTING AN UPGRADE The definition of luxury in hospitality is in the midst of a major transition. Industry professional Chirine Salha examines what the term means for the modern-day traveler and how hotels are responding.

While the concept of luxury is still synonymous with opulence and exclusivity, the pursuit of such wealth and its scarcity will inevitably only take hotels so far. Operators are therefore realizing that the time has come to refresh their outlook on what is involved in delivering genuine luxury and what it truly means to the guest.

Seventy years ago, luxury meant admiring crystal chandeliers when you walked into a hotel lobby, alongside Italian marble pillars and elevators with attendants and plush seating. Fast forward a few decades and luxury was expressed through bespoke services and amenities, such as branded toiletries, a spa or an HD TV. This gave many hotels a sought-after status. But today, these attractions have all become standard and are no longer seen as leading indicators of luxury.

Luxury now means immersive experiences The new breed of traveler, encompassing the millennial generation, is looking for authenticity and memorable experiences during their hotel stays. They are expecting much more than planned itineraries and nice restaurants. Substance has gained

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priority over style. The modern-day traveler is less concerned about luxurious rooms and more focused on being offered extraordinary, exclusive and stress-free access to unique experiences that add value to their lives and to their community.

In this new luxury, we find that experience has a much higher value than material consumption. We are talking about visitors who have already witnessed the best that this world has to offer; there is nothing you can show them on a yacht or helicopter ride that they haven’t seen before. These travelers are searching for something that will simply blow their mind.

The role of the concierge Gone are the days of travel agencies and hotel concierges being the gatekeepers of bookings and information about hip and happening places; that is so 2000. It doesn’t so much mean that the role of the concierge has become less valuable, but rather it has evolved into a new function, namely that of a “destination manager.”

With such an abundance of information available online, it is still routine for travelers to question the credibility of a source and complain about how cumbersome the task of trawling through the Internet is. For this reason, and for

many others, today’s concierges are ideally suited to act as expert filters, and their services will continue to expand in terms of delivering exclusivity and authenticity.

Instagram luxury Sustainability and wellness are among the most important segments in the tourism industry. Guests are increasingly making their hotel choices based on the social and environmental impact of a property or brand. This socially conscious aim of wanting to do good is closely linked to the social media trend, with the spotlight firmly on social platforms like Instagram.

Luxury now lives through social media, with these platforms having shifted the balance of power. Today, anyone with a smartphone can exert influence and has the power to impact the way in which a brand is perceived.

The travel industry is responding and adapting to this trend, with packages reimagined and rebranded as experiential escapes, and itineraries shifting away from traditional sightseeing toward experiences: live like a local, digital detoxing or off-thebeaten-path adventures. Since Instagram inspires these concepts more than any other social media channel, hotels are

In this new luxury, we find that experience has a much higher value than material consumption.

capitalizing on this trend by showcasing what travelers can look forward to during their stay.

Laid-back luxury Today’s guests are not looking for a rich type of luxury. If anything, they are advocates of the sharing economy. They will most probably take an Uber instead of renting a car, for example. Ownership of things is no longer part of the luxury experience. This wave of traveler will make use of public transport and dress in a GAP t-shirt, but still wear a Rolex watch and spend money on good food and wine.

These visitors are keen to avoid the barriers that traditional services and small talk, delivered by hotel staff, produce.

They are instead increasingly seeking personal interaction. Whereas red nail polish, tattoos and piercings were frowned upon a few year ago in the hotel recruitment process of staff, today they are regarded as cool and a welcomed display of individuality. However, some five-star hotels are still lagging behind in this respect, finding it hard to marry the services expected from a luxury property with the informality and instantaneous approach sought out by some guests.

The future of service lies in this real-life, relaxed and informal style of contact.

Moreover, while the level of service remains a determining factor of luxury, it should be both delivered and received with a generous amount of humility.

Tailored services As guests are increasingly looking for a personalized, exclusive service, more hotels are expected to use guestprofiling technology to help meet this growing demand. Likewise, technology is playing a bigger role behind the scenes, with staff using software as a communication tool between departments. Technology enables modern-day luxury to be put into practice, allowing guests to get what they want when they want, before they even have to ask for it.

A new landscape of offerings To stay ahead of the game, luxury travel entities need to promote their offerings to new markets. Think Richard Branson’s space company Virgin Galactic, launching its first commercial flight into space, or the introduction of new airline routes between destinations that were previously unconnected.

In this new landscape, hotels are also repositioning their interpretation of luxury.

For example, Marriott International has two kinds of luxury brands. With Classic Luxury, the focus is on opulence, as seen at the St Regis properties, whereas the Distinctive Luxury concept places value on experiences and lifestyle, like the W brand which caters to the more audacious trendsetter guest.

Experiential luxury has no price tag Luxury is multifaceted; it can be a sensation or feeling associated with beauty, elegance or manners, in which case the focus should be on the senses, such as through touch with linen thread count, for example, or taste with food. But luxury can also be an identity, in which case the emphasis should then be on the origin of goods, such as offering wine from France, olive oil from Spain or marble from Italy. For some, luxury is functional, as in the case of making all kinds of hi-tech gadgetry available to a guest. When luxury is linked to exclusivity, brands become synonymous with social acceptance and distinction. And there is simply no price tag when it comes to experiential luxury, that of second-to-none, memorable interactions, unforgettable experiences and unique sensations.

FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

MARKET UPDATE

THE REGION IN NUMBERS The Middle East consists of a diverse range of hotel markets that are stimulated by varied segments of the demand and investment sphere. Hala Matar Choufany, president of HVS Middle East, Africa and South Asia, gives us an in-depth look at where the region’s hotel industry stands and what’s likely to unfold in 2022.

Despite each city within the region having certain characteristics and established performance, decline — brought about by the pandemic and the anticipated changes in supply and demand dynamics — will have a remarkable impact on future hotel performance and profitability.

Here, we will consider 10 key cities for the purpose of presenting performance between 2008 and 2021, in addition to a 2022 forecast.

While most markets are likely to have fully recovered by 2024, some cities have been able to achieve stronger recovery in 2021 and will further grow in 2022 on the back of fewer travel restrictions, which will result in an increase in regional and domestic demand.

Hotel supply Branded hotel supply across the 10 cities grew from 57,000 rooms in 2008 to 159,000 in 2018. An additional 56,000 hotel rooms were added between 2019 and 2021. It is estimated that the total number of branded hotel rooms in 2025 will exceed 275,000.

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In 2021, 42 percent of the branded supply was in Dubai, followed by 11 percent in both Abu Dhabi and Makkah. Of the total branded supply, approximately 75 percent is considered upscale and luxury, with some prominent hotel management companies dominating the markets. With the exception of the UAE, the resort and quality-serviced apartments markets in 2021 remain largely unrepresented across most markets and present a strong opportunity for future hotel developments.

Excluded from the forecast displayed are some 20,000 hotel keys that are planned to be developed by 2030 across several mega developments in the Kingdom of Saudi Arabia.

As primary markets continue to mature and saturate with upscale and luxury brands, secondary markets, notably in Saudi Arabia and the United Arab Emirates, have seen growth in investment opportunities and accommodated demand as a result of robust tourism plans, improved modes of accessibility and infrastructure development.

We therefore anticipate a healthy influx of economy and midscale hotels and rise

in alternative accommodation, including camping/glamping, wellness resorts, ecolodges and experiential options.

Hotel performance indicators Key performance indicators for the branded hotel supply across the established markets in the region are presented in the graphs on the opposite page.

Average occupancy across the 10 cities was 64 percent between 2008 and 2019, dropping to 38 percent in 2020 and recovering by 12 percentage points to 50 percent by end of 2021. In 2021, Cairo’s market-wide occupancy grew by 88 percent, followed by Dubai, which registered a 51 percent increase.

We forecast additional recovery in a number of markets and expect the average occupancy to be around 56 percent by end of 2022. Market leaders in terms of occupancy in 2022 are expected to be Dubai, Abu Dhabi and Doha, while strong growth is also anticipated in Jeddah, Riyadh and Makkah.

In line with the declining occupancy levels, the average rate in the respective markets

In collaboration with OCCUPANCY % 2020 Actual

2008-2019 80% 75% 70% 65% 60% 55% 50% 45% 40% 35% 30% 25% 20% 15% 10%

DUBAI

ABU DHABI

JEDDAH

RIYADH

MAKKAH

2021 Actual

MUSCAT

2022 Forecast

MANAMA

DOHA

KUWAIT

CAIRO

BRANDED HOTEL SUPPLY 2025

2021

2018

2008

CAIRO KUWAIT DOHA MANAMA MUSCAT MAKKAH RIYADH JEDDAH ABU DHABI DUBAI 0

40,000

20,000

60,000

80,000

100,000

120,000

REVENUE PER AVAILABLE ROOM IN USD 2008-2019

2020

2021 Actual

2022 Forecast

200 150 100 50 0

DUBAI

ABU DHABI

JEDDAH

fell from USD 208 for the period of 20082019 to USD 145 in 2020. Only a few markets were able to register an average rate growth in 2021: Dubai (+28 percent), Kuwait (+9 percent) and Jeddah (+8 percent). On the other hand, with the exception of Abu Dhabi, Riyadh and Doha, RevPAR increases were witnessed in the remaining seven cities in 2021. The average RevPAR in 2021 was USD 66, which remains significantly lower than the historic average of USD 132 between 2008 and 2019.

It is expected that the entry of new hotels, supported by the ongoing tourism developments and improved travel conditions over the next few years, will allow most cities to fully recover in terms of occupancy and room nights’ demand.

However, we anticipate that as the midmarket expands with contemporary yet affordable branded hotel products, the primary and secondary markets will be susceptible to significant average rate pressure which may prevent RevPAR from recovering to historic levels.

Declining RevPAR’s over the last couple of years in the GCC region because of

RIYADH

MAKKAH

MUSCAT

MANAMA

DOHA

oversupply and changing market dynamics, coupled with increasing operating costs, resulted in significant decline in gross operating profits, which is increasingly becoming the most important key metric in evaluating a brand’s ability to perform and drive value. With the current performance indicators, and as a result of travel restrictions and the softening of demand, the pandemic has provided hotel operators and owners with an opportunity to review some of the industry best practices and cost structures, adopt a more flexible approach to reduce the payroll cost, improve efficiencies and shift the focus from RevPAR to GOPPAR. We take the view that future success will highly depend on assessing revenues per sqm of built-up area in order to optimize performance and ensure longterm profitability.

The outlook for the hospitality sector remains strong in the region.

KUWAIT

CAIRO

Trends in future developments The outlook for the hospitality sector remains strong in the region, and once international and regional travel resumes fully, it is anticipated that there will be further increases in overall demand to the region, which currently attracts less than 10 percent of total worldwide tourist arrivals.

Equally, travel trends and travelers’ preferences have changed over the last decade, and the emergence of new concepts and alternative accommodation will continue to challenge the current and traditional hotel model. Some of the current development trends are: • All-inclusive concept in the midscale and upscale segments • Repositioning and/or repurposing of existing assets • Investing in and implementation of technology and sustainable solutions/ products • Re-engineering F&B offerings and turning vacant spaces into revenue-generating streams • Branding versus deflagging • Boutique hotels with character • Eco-friendly hotels/resorts FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

TRENDS

THE TRENDS SHAPING HOSPITALITY As hoteliers face a news set of challenges in 2022, Jad Shamseddin, COO of Aleph Hospitality, addresses the hospitality trends that are influencing the sector.

Hospitality is known to be one of the most competitive industries, and hotels are constantly under pressure to keep up with the latest trends to avoid being left behind by their competitors. This has been further accelerated by the global pandemic, during which the needs, expectations and priorities of travelers changed considerably. New trends are emerging that will likely continue to impact the way hoteliers run their businesses.

The largest and most successful hotel companies have always focused on innovating and evolving, keeping up with and introducing new hospitality trends.

This includes everything from marketing and operation management to embracing the latest technologies, such as the use of AI. Hotels that use AI and marketing are able to keep up with the latest trends and have the advantage of being able to enter new target markets and communicate effectively with them.

The adoption of new technologies has also led to more efficient operations and an enriched guest experience. In contrast, failing to keep up with the latest hospitality trends could negatively impact the customer experience and have some painful consequences, such as competitors acquiring some of a hotel’s loyal clientele.

Moreover, global events like Covid-19 are likely to continue to impact hospitality trends. The unprecedented pandemic forced hotels to place greater focus

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on operational aspects to deliver more sophisticated hygiene, cleanliness and safety practices. The same applies to the pressure exerted by authorities across the globe to operate more sustainably, preserve nature and focus on eco-friendly solutions and services.

Some of the key hospitality trends that are a result of — or have been accelerated by — the pandemic include the following:

Safety and hygiene This is the most prominent new trend on the list. The emergence of Covid-19 resulted in immediate practices, some of which were introduced proactively by hotels, while others were recommended by health authorities in an effort to contain the spread of the virus. Measures varied from the provision of hand sanitizers and increased cleaning of highcontact areas to the implementation of policies relating to wearing masks and/ or other protective equipment, as well as ensuring adequate social distancing.

Enhanced F&B delivery at home Many hotels and restaurants realized that they could only sustain their food and beverage sales during the pandemic by introducing and increasing deliveries, allowing customers to enjoy a restaurant experience at home. This meant accepting mobile/app and online orders, faster deliveries and offering contactless deliveries and payment, as well as tips for drivers.

Moreover, finding innovative new ways to impress customers is perceived as a competitive advantage. Bars have explored ways to deliver drinks to customers’ homes, while restaurants have started offering extras, from candles and table settings, to QR codes with music providers’ playlists. This trend is likely to stay and will become even more sophisticated over time.

New focus: co-working spaces Working remotely has become the norm for many and is forecast to be more than just a short-lived trend. Companies like Twitter, Facebook and Amazon announced a hybrid or flexible approach to working remotely post pandemic.

This means that hotels are being used as alternative offices for those seeking a change of work environment. This poses a great opportunity for hotels to capitalize on the work-from-anywhere trend, adapting their offering to meet the needs and wants of this emerging segment with comfy seating spaces, good lighting, ample electrical sockets, free high-speed Internet and great coffee.

Use of apps and digitalized guest experiences Apps are increasingly allowing hoteliers to manage the services they provide to their customers and can now control many aspects of the guest journey and experience. This trend has gained significant momentum since 2020.

Consumers who have adapted to unlocking their smartphones and

In collaboration with

laptops using facial and fingerprint recognition will soon come to expect the same convenience in accessing their hotel rooms. Unfortunately for the establishments looking to welcome them, these upgrades may be costly to install and maintain.

Contactless payments Many hotels have implemented contactless payments as customers and staff members feel increasingly uncomfortable handling cash. Contactless payments are now viewed as a necessity rather than a luxury. Through contactless payments, customers save time in sorting through cash or entering their PIN. The development of Apple Pay and Google Pay has eliminated the need even to carry a wallet or cash. This trend has become convenient and is here to to stay.

Use of robots: not an odd thing anymore Automation ranks high on the list of hospitality trends, with robotics being a good example. Hotels, restaurants and similar establishments can use robots to greet customers and provide customer information, while they can also play a vital role in operational security.

Within the hotel premises, robots are now being used to deliver room service and perform cleaning and other housekeeping tasks. Meanwhile, restaurants can use robots to carry out various aspects of food service. This can be especially useful when dealing with restaurant customers who are trying to reduce close contact with other people as much as possible.

Less travel, more staycations Travel restrictions over the past two years have led to a sharp rise in staycations. Even with international travel resuming, rising airline prices, PCR testing requirements and travel bureaucracy have made international travel more expensive and cumbersome, especially for shorter breaks.

Traveling less or staying local has become more common and it will be interesting to see how this trend develops as the travel industry bounces back.

Successful hotel companies have always focused on innovating and evolving, keeping up with and introducing new hospitality trends.

Avoiding disposable plastics, eliminating unnecessary paper consumption through e-receipts and reducing food waste are among the ethical and environmental considerations that are shaping decisions made at hospitality management level.

In addition, the deployment of ecofriendly switches, the replacement of miniature toiletries with larger dispensers, the introduction of vegetarian and vegan food options, the selection of ethically produced bedsheets and the use of energy-smart bulbs are also well documented.

Personalization of services Today’s guests expect to be recognized and treated as individuals. Establishments have made personalized email marketing accessible to the masses, ensuring highly targeted, audience-specific communications. Far beyond simply adding the customer’s name to email greetings, data provides insight into past buying habits to enable hotels to tailor their offers and promotions, thereby automatically providing similar services to previous stays.

Platforms such as CRM and chatbots use data to create one-to-one interactions between the guest and the host.

What’s next?

Sustainable operations In recent years, sustainability has become more relevant in hotel operations as people become increasingly sensitive to environmental and social issues.

While hoteliers may be anxious and confused about the future of the industry, the majority would agree that we must continue to evolve and reinvent ourselves to unlock the opportunities and adapt to the challenges faced today, and those of the future.

FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

EYE ON

THE PARIS CONNECTION:

LEBANESE CONCEPTS IN THE FRENCH CAPITAL

The economic crisis in Lebanon has forced many Lebanese restaurateurs to chase new opportunities for their brands abroad, away from soaring inflation rates and political instability.

Nagi Morkos, founding and managing partner at Hodema consulting services, tells us more about the Lebanese concepts that have made their way to the French capital.

Like London, Paris is a destination in Western Europe favored by Lebanese entrepreneurs looking to expand their businesses. Benefiting from strong ties and cultural connections with Lebanon, France has always welcomed the Lebanese, whereby the expat community in the French capital is thriving.

New faces on the block In recent months, the number of Lebanese concepts in Paris has flourished.

Bachir Ice Cream: One of the first to take the plunge was Bachir, the famous icecream parlor, which opened its Parisian doors in 2016. At Bachir’s two branches, near Pompidou and in Montmartre,

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customers wait in line for organic milk and pistachio ice cream.

Malak Al Tawouk: The popular street food brand Malak Al Tawouk also launched its first branch in Paris in 2021. Situated near République, Malak Al Tawouk’s burgers, tawouk and fattoush have immediately found their audience, and the owners Joseph and Alain Saade plan to open more branches soon.

Tawlet Paris: Tawlet Beirut’s founder, Kamal Mouzawak — who also created the producers’ market Souk El Tayeb — realized his Parisian vision in January 2022, opening Tawlet Paris on Rue de la Fontaine au Roi. The eatery has put traditional Lebanese home cooking in

the spotlight, celebrating Lebanese culture and traditions while empowering female cooks to showcase their skills and regional specialties.

“Our concept is from Lebanon, and not Lebanese,” says Mouzawak. “Lebanese restaurants in Paris can sometimes be associated with low-quality mezzes. We are different; we do homemade cuisine, not typical restaurant cuisine.”

The idea to open a French branch had been on Mouzawak’s mind for a while, but he admits that the situation in Lebanon speeded up the process. The colorful and flavorful buffet unveils authentic mouloukhiye, frikke, moujadara, daoud basha, and so on. The eatery also features

In collaboration with

Many more restaurants are expected to make the move to Paris in 2022.

a small grocery shop, or epicerie, offering typical products made in Lebanon, such as jams and sauces, as well as items made on site in partnership with French producers.

“Our spice mixes are made with the famous Maison Roellinger, and our labne with La Laiterie de Paris,” Mouzawak adds.

But it’s not exclusively about food. “Our social and environmental commitment is what matters most,” says Mouzawak.

“Five women will run the kitchen, half of them having fled the crisis in Lebanon in recent months. One week per month, a cook will come from a different region in Lebanon to showcase her local recipes, and a special guest will take control of the stoves one day per month.” If the Parisian version of Tawlet proves successful, Mouzawak is thinking of exporting his family dishes to other cities in France and parts of Europe.

Upcoming restaurants projects Laymoon: A Levantine concept co-owned

by Par Contre, owner of Brgr Co., Deli Co., Pzza Co. and Ummi, and Chef Reem Azoury will make the move to Paris in 2022.

"We think that Paris is ready for this Levantine concept," explains Karim Chebaklo, CEO and partner of Par Contre.

Em Sherif: The renowned restaurant Em Sherif has already taken the plunge by opening this year in Monaco.

Another branch is planned for Paris sometime soon.

Kebbe concept by Marc Naaman: Not all Lebanese restaurateurs decide to bring primarily local flavors in their suitcases.

Marc Naaman, former owner of Bergerac, a French restaurant in Beirut, made the trip to Paris last year and decided to free himself from the traditional Lebanese label by venturing into more experimental territory. He came up with a concept of all things kebbe. “Although kebbe is originally a Lebanese recipe, we only kept the bulgur wheat part. The idea is to offer different types of kebbe: with tomatoes, mushrooms, duck, fish, and so on. Even Brazilians have their own local version of the kebbe!” says Naaman. Located at 3 Rue de Turenne in the La Marais area, Naaman’s kebbe restaurant will open by the end of February 2022, with takeaway service following thereafter.

Lebanese products on supermarket shelves Since fall 2021, five of the main Lebanese brands have seen their products reach the shelves of French supermarket giant Carrefour. Al-Rabih (Sonaco), Al Wadi Al Akhdar (Obegi), Mechaalany, Najjar and Terroirs du Liban (Fair Trade Lebanon) have all secured a deal to be part of a Lebanese corner in several supermarkets around Paris. Al Wadi Al Akhdar was already distributed in France, but this new deal gives millions of people access to Lebanese flavors, providing a breath of fresh air to the asphyxiated Lebanese food-processing industry.

FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

F&B

RULES OF EXPANSION Many business owners face the dilemma of trying to figure out the right time to expand.

Maya Bekhazi Noun, founder and managing director of The Food Studio, shares her tips on how to make those all-important decisions.

You are way past the start-up phase and have become comfortable in your routine when you notice that your customers are demanding more. There is too much business to handle alone and yet there are opportunities that are too good to miss.

There are also gaps in the market, and you have the skills, experience and confidence to handle any growth. It is at this point that you need to expand your business.

During the rollercoaster years of first setting up a business, we experience a lot of ups and downs. Key factors are to understand the market, anticipate clients’ needs, keep up to date with the continuous innovations and follow the trends of a fast-changing market.

Being a successful entrepreneur doesn’t come naturally — the bright ideas do.

Yet learning how to run a prosperous business takes plenty of time. Effective business leaders know how to make the

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most of a bad situation and learn from their mistakes. They didn’t pick up their skills through education, rather through experience. Born super leaders are rare, but learning to manage a successful business is something we all aspire to.

Here are 10 factors to consider when exploring the idea of brand expansion.

1. If you believe in it, implement it It all starts with an idea or a dream; it then becomes a perception and finally a solid vision. Believe in yourself and don’t let self-doubt hold you back from taking a risk.

2. Money and passion Making money is a major part of your business’ success, but what’s more important is the passion you have for your business. Dedication and desire for growth and success, as well as devotion to flourish, are the real driving forces of an entrepreneur.

3. Be different and innovative Big dreamers create; they do not imitate. Set your own trends instead of following and become an inspiration.

Innovation is today’s business mantra.

The only hope for business survival is the ability to continue innovating.

In this context, the development of new flavors, ingredients combinations, dietary and superfoods of the moment, additives, modified textures and tastes, cooking methods and techniques, the application of novel technologies as well as never-ending trends in overall food and beverages products and concepts might be challenging, but can fulfill the expectations of consumers.

4. Learn from your mistakes Experience is the best school, even if the fees are high. Entrepreneurs are living proof that failure isn’t necessarily a bad thing as long as you learn from your

In collaboration with

Research and development can be the most enriching experience, helping you make the right decision for your company’s growth.

mistakes. As for self-criticism, it is the most honest and truest form of analysis one can receive. Things don’t always go as planned, so be ready to accept failure and know when to stop and restart.

5. Constantly improve and reinvent Research and development can be the most enriching experience, helping you make the right decision for your company’s growth. In order to get ahead in business, you need to think ahead; there is no sitting back and relaxing. You should be preparing your next move and assess what you previously achieved. Being informed is key in tackling opportunities for expansion and development.

Everything has an expiry date, even successful concepts if they don’t stay up to date.

6. Flexibility and adaptability Whether you are expanding to new territories, adapting to new technologies

or even handling a crisis, such as dealing with the pandemic, the key is to be flexible enough to adapt to new business models, changing menus and ingredients to suit different cultures and new protocols in food safety.

Corporate social responsibility is also very rewarding for a company. The power of giving back and helping the most vulnerable has the biggest impact on the community and reaps dividends for the reputation of the establishment.

7. Timing and territory

9. Create with passion but manage with numbers

Companies should evaluate whether or not expansion is indeed beneficial and when it is best to make the move. They should also be aware of the need for human resources in any expansion plans.

8. Sustainability and CSR Engage in proactive initiatives that your company can implement. Sustainability development becomes less of a public relations tactic and more of an expected business practice. Your business needs to think green, for the greater good, for the inevitable regulation changes, and most importantly, for consumer loyalty.

Yes, being passionate in business is the strongest motivation, but the proper management of numbers and maintaining healthy financials is what will keep it alive.

10. Invest in your strategic partners and team Seek tactical partners. In order to grow, you need to have a strong solid team.

Hire advisors where needed, hire the right person for the right position, engage the the services of experts and consultants in every area. In order to expand, you need to trust and delegate.

Finally, celebrate your success.

FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

INFLUENCERS

CATERING

FOR 2022 The catering sector has witnessed huge changes over the last few years, with consumers demanding healthier and more sustainable options. We discussed the latest trends and more with seven of the leading catering companies in the Middle East.

DINA ABBOUD Sales and operations director Cat & Mouth catering, Lebanon catandmouth.com

Focus on excellence Our priority is to maintain excellent quality and service, and to keep coming up with new ideas and concepts for different types of events.

What’s in demand Ready-to-eat options and deliveries are trending this year, and small, private events are driving the catering business.

Hygiene, sustainability and more Customers are demanding superior hygiene. They are also looking for companies that care about sustainability and the environment. Furthermore, consumers are price sensitive and prefer to encourage local producers.

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JAMIL AWAD

MAROUN CHEDID

MARIO FARIA

Director of catering and events Park Rotana, Abu Dhabi, UAE rotana.com/parkrotana

Chef and restaurateur Maroun Chedid Catering marounchedid.com

Head of Food and Beverage Galeries Lafayette Le Gourmet, UAE galerieslafayette.ae

Our expertise

A unique approach

Our mantra

Over the years, Park Rotana Abu Dhabi has made its mark as one of the top hotel caterers in Abu Dhabi for all types of events, from VIP outdoor gatherings to massive sports and intimate in-house events serving up to 5,000 guests.

As a catering company, Maroun Chedid leaves its mark by having distinguished cuisine, high-end service, excellent aftersales support and integrating novelty.

Because I travel a great deal, I am able to discover different cuisines, ingredients, equipment and kitchen utensils to enhance my catering service and make the best suggestions to my clients.

Passion, quality and consistency drive our business. These are three major factors we never compromise on. We were able to renovate our catering offering to increase volume without jeopardizing quality and efficiency.

Small is the new big We are seeing more small gatherings and a greater number of requests for intimate VIP indoor catering. With weddings still limited to a restricted number of people, we do have demand from the local community throughout the week, but these are obviously smaller in terms of number of guests.

Safety and hygiene rule Consumer demands revolve around safety and hygiene. Manned buffets are also in demand.

Manned buffets

The catering service at Maroun Chedid is not only about cooking and delivering the food to the client; it is about transferring my culinary experience and service knowhow to the customer’s home and kitchen.

Novelty is achieved through evolving our catering service and staying up to date with the ever-changing market demands and new trends. We care about offering quality food, unmatched service, practicality, elegance and an overall consistent experience.

We are leaning toward a more Covid19-friendly approach, such as manned buffets and individually covered canapes at cocktail parties. Nowadays, customers are increasingly aware of what they are eating, so we are opting for more natural, organic ingredients. We source organic products locally to support homegrown businesses.

We want to ensure that all our dishes are made with fresh vegetables, fruits, fish and poultry. We replaced sugar with organic stevia and honey, and added fresh fruits in our mocktails.

What’s trending

Eco-friendly practices

People are seeking the ultimate experience in their own spaces, similar to how they would feel at a fine-dining restaurant.

We have migrated most of our packaging to biodegradable products and have almost reached our objective of minimizing plastic products. Menu engineering and cooking at our clients' facilities helped us reduce food waste to a minimum. Additional measures will continue to take place with the help of our customers.

These days, people are more health conscious: the food quality, ingredients used, cleanliness of the utensils and so forth.

Healthy eating Since people are not going out as much as they used to, their demands currently revolve around finding caterers that can satisfy their gourmet needs in the most healthconscious ways. They seek uniqueness, comfort, quality, cleanliness and originality.

FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

INFLUENCERS

HAITHAM GOUSSOUS

PETER AL HACHEM

ABDULKARIM HANNAWI

General manager/partner Romero Group, Jordan romerogroup.jo

Senior executive chef Elegancia Catering, Qatar eleganciagroup.com

CEO Abela & Co, UAE abelaandco.com

Driven by innovation

Our DNA

Employee-driven attitude

Whether it was weddings, private dinners or corporate, we are always trying to introduce new and fresh ideas. Our customized menus are tailored to suit the requirements of all our guests and their preferred themes. We are passionate about designing the best culinary displays.

In just two years, Elegancia has become one of the leading companies in catering in Qatar, serving 175,000 meals daily.

Experience, dedication, consistency and high service standards have contributed to making us a recognized brand. By having three central kitchens, 24 serving kitchens and 750 chefs, we can reach our goals and be at the top.

Abela & Co prides itself on having an army of employees who are creative, proactive, flexible and passionate about food. Providing food services across a broad range of sectors and industries, and being based in Dubai, gives us the stage to be the company of choice for both our customers and employees.

Balancing the ingredients

We are witnessing an increase in food deliveries, smaller menus, sustainable packaging, restaurant concept stores and healthier options.

Laid-back luxury Casual settings are becoming more popular. People want to spend time socializing rather than being seated, so we are creating light and easy-to-eat food that’s prepared at live stations.

Seeking sustainable For the past four years, we have poured our efforts into sustainability and ecofriendly practices. Our food packaging will soon be 100 percent plastic free. Our plastic and glass is recycled. Of course, all our handling and packing is done with the utmost attention to hygiene.

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Today, most of our clients are looking for healthy dishes. Providing the best quality at the lowest cost is our main challenge, so we try to have a balanced menu that meets the expectations of our clients and our company.

Customers’ preferences The priorities of consumers have changed from taste and presentation to the quality and origin of the ingredients, safe food, hygienic standards, packaging, delivery standards and so forth.

Trends in 2022

It’s all about the environment Food safety is at the top of the list when it comes to consumers’ expectations and demands. We actively promote sustainable packaging, sourcing locally whenever possible and using energy efficient tools and materials.

BUSINESS

ARCHITECTURE AND DESIGN

DESIGNING THE PERFECT BAR LOUNGE B018 Dubai

With so many design elements to consider, especially in a post-Covid-19 era, Rabih Geha, founder of Rabih Geha Architects, discusses the intricacies of creating the perfect commercial lounge bar.

Designing a lounge bar is a juggling act between a host of factors that range from angles, lighting and volumetry, to materials, ergonomics, acoustics and aesthetics. However, considering how the slightest detail, real or perceived, can alter the customer experience and tilt the balance in the opposite direction, the most significant element is whether or not the space leaves an impression on the customer.

A successful bar design is one where form and function fuse to create a memorable experience and bring customers back. To arrive at the desired outcome, we at Rabih Geha Architects carefully calibrate context, theme and mood, paying particular attention to comfort and the flow of service to ensure that the energy center of the space is salient and accessible.

Context and theme Theme is key; it transpires the minute a customer sets foot in the space and cannot be dissonant from its context.

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The bar is sleek, modern, understated or lavish depending on the surroundings and the clientele it seeks to attract.

Consequently, creating a unique concept for a space, with its exclusive vibe and mood, is highly contingent on its context, including its location.

For instance, when designing a bar in the young, hip area of Mar Mikhael in Beirut, we chose exposed piping and rundown walls to give the space the desired industrial feel that befits its context and resonates with the bar’s clientele. We then used copper tones and warm woods to counter the edginess and convey a cozy, intimate and friendly energy.

Conversely, we designed BAU in the upscale waterfront district in Downtown Beirut to be a glamorous, high-volume lounge bar inspired by the Mesopotamian goddess of healing.

Here, we made use of the sizeable area and built high walls that determined the rhythm and symmetry of the lounge bar,

and played around with different textures and vivacious colors that paired perfectly with the context of the place.

Lighting Lighting schemes are also crucial and serve a dual role; they set the ambient mood and help the staff move around.

Both functions must work in harmony, where one doesn’t infringe on the other’s territory.

At BAU, for example, we took a completely new approach to lighting the space. The walls were created with custom-painted steel tubes, designed to incorporate all of the lighting system, while the back area was clad with a custom wall of 8-millimeter grated lasercut panels with hollow tubes to form the lintel, skirting and separation.

Regardless of the size of the space, be it a small affair or thousands of square meters, intimacy trumps other considerations. After all, people go to bars looking for a connection, whether it is with old friends or new acquaintances.

In collaboration with

2Weeks, Beirut

Bau Bloc, Beirut

Four Seasons, Beirut

OFF&ON, Beirut

Vyvyans, Beirut

When strategically placed and used correctly, lighting can enhance this sought-after connection and add to the feel of intimacy.

A successful bar design is one where form and function fuse to create a memorable experience and bring customers back.

The energy center In my designs of commercial lounge bars, I treat the physical bar itself as the “energy center” or the focal point of the space. I consider the furniture, buoyant or modest, as solely in place to service the theme, and I curate the art and other aesthetics to feel omnipresent but not overbearing.

At BAU, the bar is made from a Guatemala marble surface and is crowned with a sculpture of the goddess after whom the lounge is named. It is

covered with a jungle to signal the heart and soul of the venue.

wide enough to accommodate many orders at once.

At the Tropical Room at B018 Dubai, also designed by Rabih Geha Architects, a tribal walnut bar commands the space. Set against the Dubai skyline, it is encased between a green ceiling, spicy red semi-spherical pendant lights and wild greenery.

Other variables

Comfort and flow of service While the customer experience is always front and center, for a commercial bar design to be successful it must also consider the comfort of the staff and the bartenders. I am aware of the positive effects of a comfortable work environment and how it equates to better, faster and more courteous service. As such, I try to account for the average body angle to arrive at the optimal and most comfortable distance between the barkeep and the bar top.

I also make sure there is enough space behind the bar for staff to move around freely and that the bar itself is deep and

Covid-19 has introduced new variables that bar owners and designers must integrate into their plans. For instance, we are increasingly encouraged to look into more open spaces where people can spread out and pay closer attention to ducts, ventilation and air purification systems.

Specific resources, such as fabrics and materials with antibacterial finishes, are on the rise in the designs of social houses. Indoor spaces that mimic the outdoors are also surging in popularity and more touchless technology is being employed, including hand and voice activated switches and controls, automatic doors and QR-coded menus. These novel trends and added constraints may seem cumbersome now, but they will soon become the norm in creating a memorable and safe experience for the customer.

FEB-MAR 2022 | HOSPITALITY NEWS ME

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BUSINESS

TECHNOLOGY

I SPY

CYBER SECURITY As technology has evolved, so too has cybercrime. Tony Toutoungi delves into the world of cyber security, examining the various threats and how hotels can prevent data theft.

I hate to be the bearer of bad news, but over the past few years, the industry’s most best-known brands have all fallen prey to cybercrime. This includes the Marriott’s 5.2 million guests, whose personal and financial information was leaked to a data thief posing as the company’s CEO.

Cyber security practices often involve the use of a tool or software, such as antivirus programs, firewalls, anti-malware software and such.

What kinds of threats target the hospitality industry?

The term cyber security is used to refer to the methods and practices that aim to defend devices, networks, servers, electronic systems and all kinds of data from ill-intended attacks.

In the past few years, we have witnessed many hotels being the victims of cyber criminals. Such incidents lead to serious data leakages and hurt the reputation of the organization. After all, we would never revisit a facility that failed to keep sensitive information safe from hackers.

In today’s business environment, information is the most valuable asset.

That is why many hackers and attackers aim to steal your information, and they might even shut you out of your devices and systems while doing so.

Customer data/identity theft: When booking a hotel room, we share some of our most sensitive data: name, address and payment information. That is why most hackers try to steal customer information from hotels using malware, computer

What is cyber security?

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viruses and social engineering methods.

Phishing: The term phishing refers to the techniques used to deceive and convince professionals to leak information.

The most popular phishing techniques include fake web pages, phone calls, text messages and e-mails that appear to be from a genuine source.

In recent years, this threat has become increasingly sophisticated, with attacks targeting those in authority. The aim is to take over a user’s email account to send bogus emails to colleagues. These emails often attempt to persuade recipients to authorize transactions.

Darkhotel hacking: This technique involves hacking the hotel WiFi to steal information from those accessing the network.

The attacks use forged digital certificates to convince victims that a software download is safe. To enable this to happen criminals upload malicious codes to a hotel server, and can then target specific guests. The first instance of DarkHotel hacking was first seen in 2007 and originated via peer-to-peer networks and spear-fishing scams. If you have guests that are concerned about DarkHotel hacking, encourage them to use virtual private networks (VPN) if they plan on conducting business with sensitive data.

Ransomware: As the name suggests, this technique means that the hacker holds vital guest records hostage until the victim — in this case the hotel — pays up.

The most famous recent ransomware attack, WannaCry, simultaneously targeted countries and businesses all over the world. It posed a real threat by taking information and certain systems hostage.

Distributed Denial of Service (DDoS): This is the hack of choice for those looking to target a wide array of systems hotels use. Sprinkler systems and security cameras are vulnerable to hijack. After security is undermined, entire computer systems can be made to come crashing down. Cybersecurity for hotels should always include a process to mitigate any compromised systems should they be affected in a DDoS attack.

Cybersecurity issues of this nature often result in customers being out of pocket and the media getting involved.

Furthermore, there could be financial implications for the business. One example of this was MasterCard billing an unnamed establishment for USD 1.4 million, while Visa billed around USD 500,000.

Hackers and attackers aim to steal your information, and they might even shut you out of your devices and systems while doing so.

cyberattacks. The argument for educating employees on cybersecurity is a simple one: if team members don’t know how to recognize a security threat, how can they be expected to avoid it, report it or remove it?

Unfortunately for hoteliers, this crime is forever changing, which means an almost perpetual race to secure both data and networks. Still, it makes more sense to invest before a cyber attack takes place rather than dealing with the costly consequences.

Cybersecurity training for employees Is security software enough? Sadly no, it is not. Human error often plays a greater role than technology, as people unwittingly trust fake identities, are tempted by clickbait and fall victim to other sneaky tactics used by criminals to gain access to company information.

It is imperative for staff to protect themselves and their hotel against

Point-of-sale/payment card attacks Point-of-sale attacks pose the biggest threat to the hotel industry as a whole.

Rather than attacking the hotel itself, they are a third-party crime, meaning they attack the vendor.

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EXPLORE EUROPEAN DAIRY PRODUCTS AT GULFOOD DUBAI European Dairy products will be on show at GULFOOD Dubai, the world’s largest food exhibition, from February 13-17, 2022.

Explore the diversity and quality of UK Dairy products at the Dairy council for Northern Ireland (DCNI) stand, located S1B11.

Milk used for EU dairy products is one of the highest standard. Dairy farms and processing plants in United Kingdom produce high quality milk and milk products – not only participating in internationally recognized quality insurance schemes but in many instances surpassing/exceeding regulatory requirements.

The United Kingdom climate is moderate with an abundant rainfall which is ideal for the growth of rich, nutritious grass. Its lush pastures provide the perfect diet for dairy cows, allowing them to graze outdoors for the majority of the year.

13-17 FEB 2022 DUBAI WORLD TRADE CENTRE

Stand S1B11

United Kingdom is naturally suited to the sustainable production of high quality dairy products. Dairy farms are family owned, passing from one generation to the next.

United Kingdom dairy products are produced to the highest European standards for quality, sustainability of supply, animal health and welfare, and environment.

Discover the outstanding programs implemented by European and United Kingdom dairy companies to guarantee the best for consumers, including the utmost respect for the environment .

Dairy products you can trust

YOUR DAIRY COOPERATIVE

SPECIAL REPORT FRANCHISING FRONTIERS Although the last two years have been challenging for many corporations, franchising remains a powerful tool for growth. Investors continue to seek opportunities in food and beverage (F&B) franchises due to their ability to generate substantial profits.

In this issue of Hospitality News Middle East, we have provided insight into franchise models, trends and which concepts to keep an eye on. Our featured contributing consultants and experts have busted some myths and shared their valuable advice on what really makes this kind of business model work.

P. 54 FRANCHISING: A NEW PERSPECTIVE ON AN OLD BUSINESS MODEL

P. 62 LEBANESE ENTREPRENEURSHIP AT ITS BEST

P. 67 MARC CHEHADE: A LEBANESE SUCCESS STORY

P. 56 THE BENEFITS AND CHALLENGES OF FRANCHISING YOUR BUSINESS

P. 64 FRANCHISES FROM AROUND THE WORLD

P. 72 RABIH FAKHREDDINE: TAKING OVER THE REGION

P. 58 MULTI-UNIT FRANCHISING: CHOOSING THE RIGHT APPROACH

P. 65 INSIGHTS FROM THE LEBANESE FRANCHISE ASSOCIATION

P. 74 ANT VENTURES' AMBITIOUS EXPANSION

P. 60 MAKING SENSE OF THE MANCHISE MODEL

P. 66 CONCEPTS TO WATCH IN LEBANON

P. 76 SAMI KHOUEIRI:NOT YOUR AVERAGE RESTAURATEUR

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SPECIAL REPORT

FRANCHISE

FRANCHISING: A NEW PERSPECTIVE ON AN OLD BUSINESS MODEL

Is a new kind of franchising emerging?

Daniel During, principal and managing director of Thomas Klein International, believes there is, and provides some interesting case studies to prove it.

In search of individuality and personalization, are customers more receptive to small home-grown concepts, wherever that “home” may be? And, in answering that customer need, are the small players taking over?

More and more small restaurant operators all over the world are franchising their concepts. This is especially true for European and Australian single-store operators as they get exposure to investors in the Middle East. Even the Neapolitan Antica Pizzeria da Michele, which once prided itself on being unique and not franchising, can now be found in over 20 cities worldwide.

A greater number of investors, especially newcomers to the market, have developed a taste for truly innovative, thoughtprovoking concepts. And as these investors come across a concept that resonates with them and answers a need

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within the market in which they operate, they seek to import it.

in the pipeline. The brand’s website offers franchise opportunities across the globe.

Let’s take a look at three examples.

Sawko had identified a market segment in Dubai which, up until that point, had been uncatered to and was successful in answering the need.

Wild and the Moon, Dubai, UAE The first Wild and the Moon opened in Dubai in 2016, offering quick, functional and nutritional solutions to be ordered as a detox cure.

New York-born, Parisian-raised Emmanuelle Sawko had previously opened Comptoir 102 in Jumeirah, Dubai, as a concept store selling jewelry, fashion items and healthy food in one unique space.

Customers’ response to the healthy food on offer, their request for recipes and repeat business made Sawko think of a dedicated plant-based food outlet, so Wild and the Moon was born.

Currently, there are six stores in Paris, three in Dubai, one in Abu Dhabi and one opening soon in Amsterdam, with others

Fratelli La Bufala, Naples, Italy After the death of their cheesemaker father, three Neapolitan brothers went their separate ways. Years later, each of them opened their own independent pizzerias where they had settled: Madrid, New York and Milan.

The pizzerias were all successful and, in 2003, the siblings decided to reunite, buy back the old Mozzarella-making facility they had previously sold and create the brand Fratelli La Bufala, the nickname they had as children.

Today, Fratelli La Bufala has over 70 franchised stores across the globe, from

In collaboration with

A greater number of investors have developed a taste for truly innovative, thought-provoking concepts.

Tokyo to Uzbekistan and New York, as well as Dubai.

L'Antica Pizzeria da Michele, Naples, Italy Up until recently, this humble yet extremely busy pizzeria only operated from a single store in Naples. Founded in 1870, L'Antica Pizzeria da Michele was made world famous thanks to a scene that was shot there in the Hollywood blockbuster “Eat, Pray, Love.”

While today, the brand has franchised stores in 21 major cities across the globe, for years the Naples flagship had a sign that said: “unica sede” (sole location).

The connection So, what is the common denominator of these three brands-turned-franchises?

Do they represent a trend in franchising terms? I argue that they do, that the

individual investor looking to establish a new food and beverage unit is looking for creative concepts not yet available in the market where they operate. They look for successful concepts that answer to existing market needs and, while doing so, they also relate to them.

Many of the new single-store-turnedfranchises see investors approaching the concept owner and offering to take the brand elsewhere. However, single-store operators are often not set to franchise; they have no written brand standards or fit out and operating guidelines. Interestingly, the investor wishing to take the brand elsewhere often becomes a partner in the brand’s company to help with its development.

In parallel, we regularly see creative people who are not necessarily from the F&B world but strong in brand creation and

marketing, creating their stores with the help of chefs and industry consultants with the aim of franchising later on. I have even come across franchise opportunities of concepts that didn’t even have a single store.

So, what is this trend? Individuality. In a world overwhelmed by copy-pasted, cookie-cutter F&B concepts, the creative concept that offers new options in terms of experience, food, nutrition or other terms stands out and shines among the crowd. Our role as F&B operators and foodies is to identify them, help them grow and bring them into our own realm of action. The world can only be better with greater individuality that’s represented by tailor-made concepts catering to specific needs of, (and possible niches within), our own operating markets.

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SPECIAL REPORT

FRANCHISE

THE BENEFITS AND CHALLENGES OF FRANCHISING YOUR BUSINESS The franchise model has grown exponentially in the last few years, becoming the main route for many entrepreneurs wanting to expand their brands.

Nada Alameddine, managing partner at Hodema consulting services, lists the various factors business owners should evaluate before they sign up to a franchise agreement.

Although franchising is considered to be one of the best growth options, it may actually not be the right decision for all companies. Here’s an overview of the pros and cons, as well as advice on how to expand your business while avoiding the franchise pitfalls.

Speed of growth Access to capital and loans to fund growth can be a challenge, so franchising is an appealing option since you benefit from using the capital of your franchisee without getting into debt. However, franchising a brand doesn’t come at zero cost, although it is far lower than opening a company-owned location. After receiving the initial payment defined in the franchise agreement, you receive a share of the sales revenue on a monthly basis, making it a cost-effective route to developing your business. Hence, the franchisee takes all the investment and debt risk.

Opening a new outlet takes time and plenty of energy. Finding the money, selecting the location, hiring and training staff, as well as other formalities, can take several months. If you don’t open quickly

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enough in some industries, you face the risk of being outperformed by competition.

Replicating your business model by using a franchisee’s knowledge of an area, its regulations and its target clientele is a way to secure a position in the market at relative speed. In addition, the franchisee handles all the red tape, equipment and set-up costs.

Staffing leverage and ease of supervision In a franchise agreement, the franchisee takes care of the human resources, from recruitment to payrolls and employee litigation. The franchisor is also spared from the day-to-day supervision and management issues that are dealt with by the franchisee.

This simplified system — fewer employees, less supervision and more organizational leverage — enables the brand to have a leaner process to expand, with no contingent liability and no involvement in case of employee or consumer litigations or accidents.

Furthermore, franchisees dedicate themselves entirely to keeping their

business afloat, and in some countries have a better understanding of the regulations than an outsider when it comes to issues relating to local debt and salaries.

Risk reduction and market penetration Franchising is a major “do” when it comes to market penetration. First, on the franchisee level, they are usually known by their local community, either personally or from previous ventures, and have good knowledge of their markets. So the chances of penetrating the market quickly and smoothly are much greater than those of a company-run outlet.

There are benefits at the parent company level as well. Letting others run your business through franchising enables you to explore markets where you may not have taken the risks yourself. Whether they are more competitive, or remote, they can still be interesting territories for expansion, even if they provide less return.

Better valuation And finally, when the time comes to sell your business altogether, a franchised

In collaboration with

Franchising is a major “do” when it comes to market penetration.

brand with a successful growth model will definitely have the edge for potential investors.

All this said, franchising is no bed of roses. There are downsides that can hit you hard if you are not prepared. Here are some of the key aspects you need to have in mind before rushing into a franchise plan.

A clear business concept The franchise model will only work if your brand is “franchisable,” which means it is already up and running, successful and profitable. Franchising is not a fix for a failing concept. A business that is not well thought through or does not have the right processes will not succeed. The concept needs to be easily replicated anywhere; outlets that are successful due to their location only or the owner’s continuous presence and constant involvement are not fit for franchise.

And finally, developing a franchise plan requires skills and organization, as well as money. You need to have enough funds to cover the start-up costs for legal documents, franchise manuals, marketing materials, IP registration and recruitment.

Screening the right franchisee A good franchise opportunity will attract franchisees whose business standards will match yours. Finding the right entity to entrust with developing your business is key; they need to be financially sound but also share your core values. As a parent company, you will delegate most things to the franchisee. Beware of absentee investors; the success of the franchise will directly depend on the involvement of the local owner. A bad franchisee could impact both your revenues and your brand image.

Changing jobs Even if you feel that your business is ready to be franchised, you, as the owner, need to be ready to become a franchisor as well.

The job is very different from owning and managing an outlet on a day-to-day basis.

You will need to be ready to delegate and learn new skills, such as those relating to legal matters and real estate to understand regulations and validate locations.

Hold your horses Your expectations need to be realistic.

You shouldn't plan for dozens of store

openings in a short period of time just because you're not the one investing in the project. Limit your growth rate in the early years of franchising; otherwise, you will have to compromise on key aspects of the development, such as finding the right location, the right market positioning, spending enough time on training and product development. Also don’t put spokes in your franchisees’ wheels; overcrowding the market will make their lives more difficult. Setting up your franchise commercial terms needs to be well studied, taking into consideration the franchise terms benchmarks for similar concepts as well as the market you are penetrating and the brand equity. And finally, give yourself the time to learn from your mistakes, which you won’t be able to do if you develop too quickly.

As they say in the restaurant world, “you’re only as good as your last meal served.”

In the franchising world, this means that even if your concept is good, you cannot rest on your laurels. Your franchises need to have the exact same standards and to maintain consistency — choose wisely.

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SPECIAL REPORT

FRANCHISE

MULTI-UNIT FRANCHISING: CHOOSING THE RIGHT APPROACH The concept of franchising has, for the most part, performed positively in spite of lockdowns, supply issues and other factors. Abdul Kader Saadi, managing director of Glee Hospitality, puts multi-unit franchising in the spotlight.

Operating in the reality of a post-Covid-19 environment has created several paradigm shifts for the F&B industry as a whole.

While numerous operators may have struggled and buckled under the socioeconomic pressures that resulted from the pandemic, some strategies have continued to work well.

In the spirit of building brand strength, franchisors have continued to fuel their brand growth by shifting to multi-unit franchise deals.

Single-unit versus multi-unit franchising Despite the multi-unit model possessing several similar characteristics to the single-unit franchise, the key difference lies in the franchisee running several outlets in a defined geographical area.

Despite the initial and ongoing costs being greater than they would be for a singleunit franchise, the franchisee can enjoy higher profit potential as a result of the geographic franchising volume.

As previously highlighted, in contrast to traditional single-unit franchises, multi-

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unit franchises purchase the right to own multiple units within the same region/ territory. As a result, owners typically adopt a less hands-on role in daily operations and may opt for experienced management teams to oversee store activities. This is a progressive step from the more traditional single-unit franchise model where capital was invested into a single-unit franchise.

The key difference lies in the franchisee running several outlets in a defined geographical area.

Why multi-unit franchising makes sense However the multi-unit model has seen a sturdy surge primarily due to the protection it offers to one’s investment.

Much like the proverbial “putting your eggs in one basket,” multi-unit franchising offers a stable alternative option to safeguard investment across a number of

franchise operations rather than a single source. This has given rise to larger and more sophisticated franchisee enterprises investing in prospective franchisors that may, in fact, be smaller in operational scale but present powerful investment potential.

Apart from volume of units, some of the key aspects that separate multi-unit from single-unit franchising include the nature of the restaurants franchised. Typically, multi-unit franchising entails catering toward the fast-casual and/or quick service restaurant segments.

As can be expected, the price of individual units is typically lower and expansion/ CapEx (capital expenditure per outlet) is much smaller than the middle- to highend segment. The unit diversity also allows the flexibility of being able to refocus efforts by closing some units down while continuing operations in others with greater potential and yield.

Additionally, multi-unit franchising stands to reap benefits as a direct result of the scope, which includes support from global marketing campaigns. Marketing a multi-

In collaboration with

unit franchising operation is easier as one can simply run traditional, digital and online campaigns that point consumers to the franchisees various locations.

Ultimately the accrued cost is the same for franchisees who own one location or multiple units, so highlighting all your units in the area bears no additional financial burden.

Higher up the ladder, the supply chain is also typically taken care of by the master franchisee, with orders being completed as early as a year ahead in some cases. Also, due to potential increased sales volume, the multi-unit franchisor can leverage better prices on supplies and equipment with the parent company. Increased volume allows for the purchase of bulk goods from fewer suppliers at better prices, which can then be distributed across all franchise units.

Market examples In the GCC, several international brands have entered and/or expanded within the market on a predominant or exclusive multi-unit franchisee basis. A prime

example is P.F Chang’s, an American-style Chinese bistro, with over 200 locations in the United States and more than 100 international locations under licensee agreements. In the GCC, P.F Chang’s works solely with multi-unit franchisees, where they seek big operators that can financially sustain the operational development schedule. They are currently expanding their network throughout Kuwait, Dubai and Saudi Arabia, rolling out franchises with multiple units across numerous countries.

Other notable examples include Pizza Inn, which earlier this year announced its multi-unit franchise deal to launch in Qatar, with its first branch set to launch in 2022 and four more scheduled thereafter.

Originally founded in Texas in 1958, the company had more than 50 branches across the U.S. In the Middle East however, the chain has historically had a small presence, with branches in Dubai, Sharjah, Ajman and Saudi Arabia.

FAT Brands Inc., the parent company of brands that include Fatburger, Johnny

Rockets, Round Table Pizza, Great American Cookies, Marble Slab Creamery and nine other restaurant concepts, is expanding its Middle East presence, with 136 restaurant locations set to launch across five countries. In partnership with Kitopi, the master franchisee for this deal, six FAT Brands concepts will be opening over the next five years, including Fatburger, Johnny Rockets, Buffalo’s Cafe, Great American Cookies, Elevation Burger and Yalla Mediterranean.

Continuing this trend of multi-unit expansion, they have also announced a new deal to enter Libya, with franchisee Al Majmoua Al Moutakamila spearheading the 10-store deal.

The future of multi-unit franchising In conclusion, multi-unit franchising is gaining popularity as a viable franchising option over traditional single-unit franchising setups due to the potential for a wider variety of benefits. If the initial capital setup and asset management with a strong franchisee partner can be arranged, then there are concrete avenues for investment protection.

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SPECIAL REPORT

FRANCHISE

MAKING SENSE OF THE

MANCHISE MODEL

Manchising is a unique business model that’s well suited to hotel owners who are looking for more flexibility or an independent hotelier seeking the support of a well-known brand. Christian Salloum, founder and managing director of BrandPortunity, guides us through this brand management concept and outlines the pros and cons for investors.

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In collaboration with

The term manchise has evolved and been redefined and restructured by the global chains in an effort to extend their brand’s footprint in competitive and more informed marketplaces. The Home Inns chain has 1,580 hotels in its portfolio, 847 of which are franchised and managed, while China Lodging recently added 43 new manchised hotels and 35 new leased hotels to its collection. Ten percent of Oyo’s network, which comprises more than 3,500 hotels, already operate as manchises. Furthermore, several global hotel chains are considering manchising arrangements for their brands, like Fairfield and Four Points in the case of Marriott.

The manchised model can offer a solution and create a more efficient relationship between owners and brands by combining a franchising agreement with the option of a management contract, which an experienced independent third-party operator will uphold.

if the new successful brand is looking to expand out of its country of origin and where the new market has high potential to scale the brand.

Management: Investors or franchisees are often intrigued by the concept of having a brand (or franchisor) manage their property or successful food and beverage brands so they can avoid paying the franchise fee. They can instead utilize the skills to support the pre- and postopening phases, recruitment and training, thereby leveraging brand resources and distribution channels more effectively.

Menu Development: Menu development and other operational support is critical, in which the manchiser is more knowledgeable and experienced. The investor may be new to the F&B world and, as such, a manchise agreement is the best option to launch the business and new brands. By doing this, the process and execution is more efficient.

Manchising Model in F&B A manchise offers new opportunities for food and beverage brand owners as they look to expand and explore more markets.

The opportunities will allow the investors to have greater control of both the asset and the business and consequently the absolute right of the operating profit.

The model is being used within the food and beverage sector, namely retail, where the franchisor acts as a manchiser of their brand and supports the franchisee with a win-win solution. Instead of hiring a brand manager, the franchisor and/or their team can play the role of the brand manager or guardian in a specific market. They can also assign a third-party operator or expert food and beverage consultant with a solid background in brand operations and development to play the role of manchiser, especially if the brand is looking to enter a new market. Upon reaching a specified count or business maturity, the brand converts the manchise into a franchise agreement; this could be a short-term agreement for small brands looking to expand aggressively.

Benefits of the franchising model Manchising in the food and beverage sector is very beneficial and supportive to the investor and/or franchisee, particularly

Opportunities will allow the investors to have greater control of both the asset and the business.

Immediate results & return A manchise agreement is a solution for several investors and franchisees seeking immediate results and return. However, if the owner (franchisor) elects to convert a manchise into a franchise agreement, a third-party manager is brought in to replace the brand manager (manchise person or brand). In this case, both the brand and owner win as the brand can maintain its distribution and royalty-fee stream, while the owner benefits from the uninterrupted brand affiliation and minimal costs to replace the manager.

Fast expansion: On the other hand, owners benefit from a manchise agreement by growing their brands at a faster pace, especially in the retail food and beverage sector (store counts, accessibility, revenue and profitability), as scalability of the concepts is easy to duplicate from one region to another.

This will support the business brilliantly

if the franchisee has a master franchise for the whole territory. It is well suited to budget and economy brands, and owners will have a greater say in day-to-day operations.

A new generation management strategy In my opinion, the manchise agreement is a new generation management strategy for key international food and beverage retail businesses; it combines the features and benefits of the franchise model, in addition to the advantages of independent specialist management expertise.

Negotiating a manchise agreement While negotiating a manchise agreement, it is important to discuss the material business points for the franchise agreement, including: - Conditions to exercise conversion rights - Terms of the franchise agreement - Franchise fees and any other fees (royalties, new opening fees, etc.)

- Assessment of any possible improvement plan at the time of the conversion - Approval of the third-party manager that will take the lead - Impact on any financial contributions in case of key money, guarantees or possible joint ventures between both parties Franchisors will most likely want the right to apply their current form of the franchise agreement at the time of the conversion, which is generally acceptable. Brands want uniformity in franchise agreements to maintain the quality of the brand, benefiting the entire system.

Manchise agreement structure Finding the right structure to meet the investor’s objectives is important to the process and changing management should be a priority. Manchising can offer both parties advantages and should be part of the discussion when selecting a hotel manager or a brand manager within the F&B industry. Is it going to be a game changer for small successful homegrown food and beverage retailers looking to expand regionally and internationally?

Will the manchising business model be beneficial and supportive to food and beverage brands? These are just a couple of questions to consider.

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LEBANESE ENTREPRENEURSHIP AT ITS BEST

The expansion of Lebanese brands into foreign markets should not be underestimated. Ralph Nader, CEO of Amber Consulting, highlights the growth of this trend and which brands are taking the leap.

It is no secret that the Lebanese people take pride in their hospitality skills, especially when it comes to food and entertainment, and these skills have received international recognition time and time again.

Restaurants Restaurants in Lebanon vary from modest kiosks to extravagant venues. Not only are locals proud of their food heritage, boasting about it at every opportunity; they also revel in their ability to marry different types of cuisines while adding their own touch.

Nightlife Taking it a step further, Lebanese people love to show people a good time and know exactly how to deliver on their promise. The nightlife in Lebanon is comparable to any cosmopolitan city in the world, so it’s no wonder that several of the region’s nightlife moguls happen to be Lebanese, namely Tony Habre, the CEO of Add Mind Group, and Chafic El Khazen, the mastermind behind Sky Management.

New opportunities After successful domination of the local market, many innovative Lebanese businesses are seeking scaleups beyond borders for larger market opportunities. In

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order to identify their new market, brands often prioritize some or all of the following factors: political and economic stability, solid infrastructure and international exposure. Moreover, these brands might select an existing trend, or they might simply choose to be a part of something new by focusing on a less popular spot to stay ahead of the competition.

Scaling up Below is a list of international markets where Lebanese brands have concentrated their efforts:

Egypt Egypt has long been a favorite among Lebanese brands looking to expand.

Investments in Egypt have skyrocketed over recent years, and tourism has become an important source of earnings due to the current political stability. Global brands have been increasingly present, including Lebanese ones. Restaurants such as BBQ Bros, Enab, Leila, Zaatar W Zeit and Abdelwahab have established branches there. Other concepts, like Em Sherif, Bebabel, Séray, Nî Café, Café Lily, Avenue, Flandrin, Odin, Loris, Frankwurst, Zeitouna, Sip, Pizzanini and The Lebanese Bakery,

have recently opened in Cairo. O By Michel Fadel, Mariolino, Grecco, Sax, BBQ Bros and Myu opened for the summer season in Sahel. Meanwhile, Grecco, Taiga, Al falamanki, Semsom, Taco Di Madre, Poule D’or and Barbar, to name a few, are set to launch in 2022.

Saudi Arabia Saudi Arabia's food scene has seen rapid development since 2012. However, the industry has witnessed accelerated growth over the past three years thanks to Saudi Arabia’s 2030 Vision, with a strong focus on the tourism sector.

While Abdel Wahab restaurant, Burj Al Hamam and Karam Beirut have been established there for a decade, other restaurants have recently joined the scene, such as Leila, Kababji, Mayrig, Kampai, Zaatar w Zeit, Bebabel. Kahwet al Mandaloun, Sandwich w Noss, Iris Café and Clap will be opening soon.

Another ongoing factor putting the spotlight on foreign and local F&B brands in Saudi Arabia is the annual City Festival program, which began in 2019 and has had significant success despite the pandemic.

In collaboration with

Egypt has long been a favorite among Lebanese brands looking to expand.

UAE Dubai has a lot to offer in terms of food and nightlife. Its reputation for being a chic city attracting globally renowned brands is firmly cemented today. Nonetheless, the number of Lebanese brands that have expanded in Dubai in the past few years is exceptional; F&B outlets including Couqley, Swiss Butter, Babel, Karam Beirut, Al Falamanki, Beirut Café, Sandwich w Noss, Snack El Kebeer, Malak Al Taouk, Deek Duke, Semsom, Tawlet Souk El Tayeb, Tarator, Kahwet Beirut, are just some of the names found there.Meanwhile, club concepts such as Clap, Spine, B O18, Sky 2.0, Teatro, Seven Sisters, Mezcaleria and Bar Du Port have all been added to the existing list of Lebanese brands established in the Dubai, like Zaatar w Zeit, Al Halabi, Salmontini, Sultan Ibrahim, Antika, Iris, White, Music Hall, Em Sherif and Leila.

Kuwait Kuwait has an ever-expanding food scene and is home to various cuisines, ranging from street-corner stands to international fine-dining restaurants. The country has long been a culinary hot spot, and many

believe it is on its way to becoming a world food capital. This recognition has certainly caught the eye of Lebanese brands seeking opportunities abroad. Today, you can find the famous Al Sultan Ibrahim, Babel, Bebabel, Em Sherif and Enab in Kuwait if you’re in search of Lebanese cuisine. In terms of international food, you can also find BBQ Bros (opening Q1 2022) and Kampai.

Qatar Qatar's multicultural facets might be reflected in international restaurants serving various tastes of the world, but it is first and foremost a well-established scene for Arabian and Middle Eastern cuisine, especially the Lebanese variety.

There’s a new wave of expansion in Qatar, led by Lebanese restaurants, where you can find traditional cuisine at Leila, Burj Al Hamam and Em Sherif, as well as Lebanese food with a hint of international flavor at places like Zaatar w Zeit. The famous Al Mandaloun Waterfront, Al Mandaloun Beach, Antika and Babel, to name a few, are among the names set to enter the arena.

Iraq Iraq's food scene is still considered to be conservative due to lack of foreign investment and uncertainty. Regardless, some industry experts believe that it has the potential to become a regional destination for global and international restaurants, especially since the country is experiencing political stability for the first time in a long while.

Lebanese brands will be among the first to witness this incremental change.

Restaurants like Ahwak, B 2 B and Dip n’ Dip are already introducing some diversity. Additionally, the well-known Lebanese brand Noura is expected to introduce its pastry outlets and catering department some time in 2022.

To summarize, Lebanese brands are mounting something akin to an invasion across the region, targeting established and upcoming food destinations, anticipating and recognizing rising demand and the need for international exposure.

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FRANCHISES FROM AROUND THE WORLD Bulgogi Brothers An affordable approach to Korean food in Korea, the Philippines and Malaysia bulgogibros.com.my

Gontran Cherrier Very successful in Korea and Asia, with outlets in Argentina and the U.S. gontran-cherrier.com

Currywurst Sausages with curry sauce, fries or bread. extrawurst-franchise.de

Kyochon A South Korean fried-chicken restaurant chain. kyochon.com

Curry Wolf During lockdown, they created “Sausage in a glass,” which is now a bestseller. curry-wolf.de/currywurst-franchise

Jean Imbert at Plaza Athenee (Paris Serving real French haute cuisine. dorchestercollection.com/fr/paris/ hotel-plaza-athenee/restaurants-bars/ jean-imbert-au-plaza-athenee

Freedom pizza Authentic, feel-good pizza. Delivery across Dubai and Abu Dhabi. Available to order online via Locale. freedompizza.ae Foodom Robot Restaurant Boasting software that automatically recognizes a client and their preferences. youtube.com/watch?v=aoJuGDepeZY German doner kebab Healthy and nutritionally balanced approach to traditional kebabs. germandonerkebab.com Gourmet Gulf Operating top-tier brands such as Yo! Sushi, Texas de Brazil, Hummingbird Bakery and California Pizza Kitchen CPK, and bringing the best casual dining gourmet options to the region. gourmetgulf.com/brands

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Massimo’s Pizza Family-owned and operated business that has been providing great food and quality service to Huntington Beach and Orange County, California. massimospizzahb.com Massimo’s Gelato Massimo's Gelato prides itself on homemade Italian gelato, with over 25 authentic and delicious flavors to choose from. massimosgelato.com

Parlour Boutique Cafe

Smash Burger

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Operation Falafel A Dubai-born casual chain of falafel restaurants. operationfalafel.com

Paris Baguette Korean franchise that plays with the French image. parisbaguette.com Parlour Boutique Cafe A chic and contemporary space that offers a fresh, sociable approach to French dining in Dubai. parlour.ae Smashburger Serving burgers from patties formed into a ball and flattened in a hot castiron skillet or on a griddle with a spatula. smashburger.com

Meizhou Dongpo Sichuan cuisine that’s popular in the U.S. meizhoudongpoca.com

Nandos

Nando’s Nando's is a South African multinational fast-food chain that specializes in flame-grilled, peri-peri style chicken. nandos.com

Papa Johns Fourth largest pizza delivery restaurant chain in the U.S. papajohns.com

Jones the grocer Gourmet food for everyday living. jonesthegrocer.com

Jones The Grocer

Take a look at our selection of the best food concepts to watch worldwide in 2022.

With special thanks to our contributors LaListe.com, Glee Hospitality and Gates Hospitality.

Papa Johns

INSIGHTS FROM THE LEBANESE FRANCHISE ASSOCIATION

Yahya Kassaa, president of the Lebanese Franchise Association (LFA), shares the latest news on the status of the Lebanese franchise market and the association’s activities.

The current situation Prior to the crisis in Lebanon, franchising was a significant economic player. Over 1,200 franchises operated in the country, with an average of six outlets per concept.

But the past two years have been very hard; some brands suspended operations or withdrew from the market. However, I am confident that the sector will bounce back once the economy stabilizes.

Unique features Lebanese franchises exude joie-de-vivre, quality and good taste. They succeeded

in capturing the imagination of Lebanese, Arab and international clients who sought an honest, elevated and unique lifestyle experience at a good price. Furthermore, Lebanese franchises reflect the Lebanese persona, which is open, hospitable and welcoming.

LFA’s latest initiatives The LFA’s activities are divided into three main categories: 1. Lobbying, in cooperation with Lebanese Economic Organizations (LEO), to shape

governmental and ministerial policies and prevent decisions that may be damaging to enterprises; 2. Training and coaching, to help franchises to expand and to operate according to international standards; and 3. Promoting Lebanese franchises internationally. The LFA has devoted resources to push Lebanese concepts in the Gulf, most recently in Dubai, and we are also working on activities in Oman. lfalebanon.com

JOIN the HOME of BRANDS Are you a Franchisor or a Franchisee? Or perhaps, aspiring to franchise your unique concept?

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

www.lf aleb ano n.co m

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

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CONCEPTS TO WATCH IN LEBANON

Lebanon's F&B scene is brimming with opportunities for potential franchisees.

Here's a round-up of what's available:

Antika

Bab Idris

Café Beirut

Oriental fusions of Arabic dishes and continuous captivating entertainment will have you eager to dance and dine your night away in Beirut, Dubai or Qatar.

Type of cuisine: Lebanese Fusion / Levantine Founding date: 2016 Number of outlets: (by country) Beirut, Doha, Dubai and Riyadh Initial franchise fee: TBC – For more information, email rfakhreddine@7management.me antikabar.com / antikabar.ae Contact email: joyce@7management.me

Bab Idris is a casual, modern restaurant that serves authentic Lebanese cuisine crafted from high-quality ingredients in a trendy and warm setting. The concept invites diners on a Lebanese culinary journey, rich with tradition and hospitality. From the preparation of food to its presentation and quality of service, the focus is always on excellence, and on delivering the bestloved signature dishes of Lebanese cuisine through blending authentic recipes with a modern approach. A concept by the group behind Casper & Gambini's.

With a reminiscent stir of expressive music and a city full of life, Beirut’s 1950’s golden age flourishes in Dubai. The days of glory are honored at Café Beirut and the old saying holds true;” A lot can happen over a cup of coffee.” It is home away from home.

Type of cuisine: International Founding date: 2017 Number of outlets: (by country) Beirut and Dubai Initial franchise fee: TBC – For more information, email rfakhreddine@7management.me cafebeirutdubai.com Contact email: joyce@7management.me

Type of cuisine: Lebanese casual dining Founding date: 2018 Number of outlets: (by country) 1 in KSA antventures.com.

Contact email: Roy Maroun +961 3 252 989 r.maroun@antventures.com

Café Younes - Black Coffee

by Cafe Younes Since 1935, Cafe Younes have been passionate about serving customers the best specialty coffees from around the world.

Today, they are still committed to their heritage in their multiple retail outlets in Lebanon and Dubai, and soon in Egypt.

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Type of cuisine: Specialty coffee Founding date: 1935 Number of outlets: (by country) Lebanon (10), Dubai (1), soon in Egypt Initial franchise fee: Depending on the territory cafeyounes.com - blackcoffee.ae Contact email: franchise@cafeyounes.com

ESCO-BAR

A LEBANESE LEGACY BEYOND BORDERS How have you managed to succeed in expanding in such a challenging market as the Lebanese one?

The country’s political instability remains a major challenge, having a negative impact on the number of tourists and expats entering the country. You’ve got to choose the project and location wisely, ensuring that you give your bar-restaurant a solid identity while sticking to the guidelines for sustainable success.

We first opened Esco-Bar at The Village Dbayeh in November 2015, spawning a chain of successful concepts throughout the area shortly afterward. The second outlet opened at The Backyard Hazmieh in June 2016 and, just one month later, a third was launched at the Printania Villa in Broumana. Further branches were added to the network: one on Jounieh’s coast at Aigue Marine, which opened in June of 2017; another in St Nicolas Achrafieh in summer 2018; and the last one opened in Faqra at Faqra Club the following summer.

Lebanese bar-restaurant concept Esco-Bar, brought by MEC Concepts, has a strong foothold in the nightlife and F&B industry with various successful concepts, such as Lockstock, Stairway and Kaffeine among many others.

Here, MEC Concepts' founder and CEO Marc Chehade tells us more about his brand and its burgeoning expansion in Lebanon and beyond.

What is the secret behind Esco-Bar’s success?

What about your expansion beyond the Lebanese borders?

The beauty of nostalgia is that you can yearn for things from the past that you didn’t even experience, such as making you nostalgic for a Latin neighborhood you never knew. Walking into the EscoBar is like taking a stroll in an old Latin alleyway. Hand-painted trompe l’oeil on the walls, a wrought iron staircase and a floral decor evoke the authentic charm of forgotten times. Vintage ceramic tiles add shades of vibrant colors to the candle-lit terrace. Here, the possibilities are endless; savor a margarita on the rocks or an authentic daiquiri, gather around an exquisite fajita or sway to exotic Latin rhythms.

Esco-Bar’s first step toward regional expansion in the MENA region happened when we signed our first franchise in Doha, Qatar. The franchise development plan was signed with Foodies Hospitality. The branch opened in January 2021 at the VIP Hotel's rooftop.

I believe that the secret to our success is having a robust business model that’s able to stand the test of time.

Our Tex-Mex bar-restaurant, where visitors can enjoy drinks, great food and entertainment all under one roof, doesn’t go out of fashion; it's the full package.

The second franchise was signed with Venture lifestyle for an expansion of EscoBar in Egypt. The first outlet opened in January 2022 at Garden City, Cairo.

We are considering opening two additional outlets in Egypt this year: one in Sahel Al Chemaly, a summer destination, in July 2022; and the other at Sheikh Zayed City in October 2022.

This year, we are looking to sell some of our existing franchises to regional partners. We plan on targeting companies that would like to diversify their offerings with several F&B concepts. In this context, we are negotiating a franchise outlet for Esco-Bar in the UAE, and we are considering potential franchisees in Saudi Arabia. mec-concepts.com

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Casper & Gambini’s Established in 1996, Casper & Gambini's is an international all-day restaurant-cafe chain serving fresh and healthy gourmet meals, along with signature award-winning coffee, all within a stylish urban chic environment embracing today's on-trend lifestyle.

Type of cuisine: Upscale casual dining Founding date: 1996

Number of outlets: (by country) 7 in Lebanon (Faqra, Broumana, Aub, Abc achrafieh, Abc Dbayeh, Abc Verdun, Beirut souks) – 3 in Qatar - 2 in Jordan - 5 in KSA – 2 in Nigeria – 5 in Egypt – 2 in Syria – 2 in UAE antventures.com Contact email: Roy Maroun +961 3 252 989 r.maroun@antventures.com

Caspresso Café Provides the highest-quality coffees, sandwiches and desserts in an atmosphere that meets the needs of customers, whether they’re on the go or want a place to relax and enjoy their time in a casual setting.

A concept by the group behind Casper & Gambini's.

Type of cuisine: Cafe Founding date: 2021 Number of outlets: (by country) 2 in Lebanon – 1 in Syria antventures.com Contact email: Roy Maroun +961 3 252 989 r.maroun@antventures.com

Classic Burger Joint Flame-grilled with passion, Classic Burger Joint serves burgers that cook up a gourmet storm. Diners will find authentic burgers and their essential sides, fries, salads and drinks, all of which enhance the burger experience.

Type of cuisine: Burgers Founding date: 1 April 2010 Number of outlets: (by country) Lebanon: 7 all year branches + 2 seasonal branches / Kuwait: 7 branches / Abidjan: 1 branch Initial franchise fee: USD 40,000 cbj.me/franchise/ Contact email: franchise@cbj.me

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FRANCHISE

Em Sherif Restaurant

Em Sherif Cafe

Em Sherif Sea Cafe

Em Sherif Restaurant is a distinguished fine-dining restaurant offering Lebanese & oriental cuisine in a luxurious atmosphere.

It provides its guests with an unsurpassed dining experience for special gatherings and events.

Founding date: 2011 Type of cuisine: Lebanese and Oriental Initial franchise fee: USD 900,000 per outlet Number of outlets: Local: 1 / Internationally: 13; signed contracts: Kuwait (1), Qatar (1), Bahrain (1), Oman (1), Egypt (1), Syria (1), Baghdad (1), London (2), Greece (3) and Monaco (1) emsherif.com Contact email: info@emsherif.com

Em Sherif Café offers an “a la carte” Lebanese and international menu in a relaxed café “trottoir” atmosphere. The innovative cuisine is served for breakfast, lunch and dinner to ensure that customers get the best experience possible and ensure they become repeat patrons for their regular gatherings.

Founding date: 2016 Initial franchise fee: 1st outlet USD 700,000 2nd outlet USD 500,000 3rd outlet USD 300,000 Any additional USD 250,000 Type of cuisine: Lebanese & international Number of outlets (locally and internationally): Local: 1 / Internationally: 28 Signed Contracts: KSA (5), Qatar (2), Kuwait (2), Bahrain (2), UAE (3), Oman (1), Egypt (3), Jordan (3), Syria (2), Baghdad (2), Kurdistan (2), London (1) emsherif-cafe.com Contact email: info@emsherif-cafe.com

Crisp and Contemporary, Em Sherif Sea Café offers a varied menu focused around seafood & meat specialties. From a la carte dining to coffee, shisha and late night bites, Em Sherif sea café is as much a place to socialize as it is to eat.

Founding date: 2018 Initial franchise fee: USD 750.000 per outlet Specialty: Mediterranean seafood Number of outlets (locally and internationally): Local: 1 / Internationally: 8 Signed Contracts: KSA, Qatar, Kuwait, Bahrain, UAE, Egypt emsherifseacafe.com Contact email: info@emsherifseacafe.com

February 30 Here the new feels familiar, and Palm Jumeirah’s timelessness houses February 30, the “date that never was”. Time has no place on this beachfront plane, evident in the evergreen restaurant interior. The twists of unusual cocktails and details that stir the imagination and capture the senses perfectly complement the outdoor lounge.

Type of cuisine: International Founding date: 2012 Number of outlets: (by country) Beirut, Dubai and Doha Initial franchise fee: TBC – For more information, email rfakhreddine@7management.me february30dubai.com Contact email: joyce@7management.me

Esco-Bar Coctel Y Cocina

Kaffeine

This cocktail bar takes you on an exotic journey. Margarita on the rocks, daiquiri and fajita are among Esco-bar’s best-selling items.

Founded: 2015 Initial franchise fee: USD 150,000 Number of outlets: seven in total (six local and one international) mec-concepts.com

This urban restaurant and coffee shop fuses industrial chic with a cool and cozy ambience.

Founded: 2017 Initial franchise fee: USD 90,000 Number of local outlets: one mec-concepts.com

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Seven Sisters Open-air spaces of alluring luxury and stunning views of the Dubai Canal perfectly celebrate the harmony of the seven divine elements of an oasis and will surely have you surrendering to the charm of the Seven.

Type of cuisine: Mediterranean/Asian Founding date: 2015 Number of outlets: (by country) Dubai/ Doha is signed and in the pipeline Initial franchise fee: TBC – For more information, email rfakhreddine@7management.me sevensistersdubai.com Contact email: joyce@7management.me

Tarator Tarator is a modern quick-service concept aiming to bring great taste and quality food to lovers of Middle Eastern at affordable prices. With a diverse menu of Falafel, Shawarma, grills, broasted offerings, specials and more, they strive to grow locally and internationally with the aim of offering the most soul-satisfying food creations.

A concept by the group behind Casper & Gambini's.

Type of cuisine: Mediterranean quick service restaurant / QSR Founding date: 2020 Number of outlets: (by country) 2 in Lebanon (Beirut, Bayada), 1 in KSA (Jeddah) antventures.com Contact email: Roy Maroun +961 3 252 989 r.maroun@antventures.com

The Theater The Theater provides an upscale level of entertainment to fulfill a diverse need in the market. The combination of vocalists, musicians, dancers and aerialists coming together takes guests on an adventurous musical journey, a masterpiece in motion, unlike anything else in the UAE. Type of cuisine: Italian/Japanese international Founding date: 2021 Number of outlets: (by country) Dubai Initial franchise fee: TBC – For more information, email rfakhreddine@7management.me thetheaterdubai.com Contact email: joyce@7management.me

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RABIH FAKHREDDINE: TAKING OVER THE REGION Rabih Fakhreddine has always had a passion for the food and entertainment industry, opening his first oasis of music and cuisine, Seven Sisters, in Beirut in 2015 and forming 7 Management soon after. He went on to develop 10 food, beverage and entertainment concepts, affirming his position as an F&B trendsetter.

What were your brand’s biggest achievements in 2021?

Last year was one defined by expansion; we launched three major brands in Dubai in the space of six months.

Firstly, with our UAE-homegrown strategy firmly in place, we launched The Theater, which quickly became a beacon for those wishing to replicate its reputation for music and entertainment.

Keeping with the Lebanese theme, we opened B018.dxb, influenced by the much-loved venue in Beirut, which has a place in the hearts of so many of us Lebanese. We took it, with its culture, art and underground music, to the 42nd floor of the Media One Hotel.

A few weeks later, we introduced February 30, a fondly remembered Beirut bar, enhancing its image by creating a larger, improved beach bar and restaurant at Palm Jumeirah.

In this short period, we also opened Le Rosé, our new French restaurant, at Address Fountain Views in Downtown Dubai.

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What can we expect from 7 Management in 2022?

As leaders in the food and beverage industry, we thrive on providing the best of the best for our guests and loyal customers. Therefore, we work on recreating our menus every once in a while to entice our guests to try out new flavors and tastes, and keep them coming back for innovative experiences.

What makes your franchise ideal from an investor’s point of view?

The bottom line and the P&L are key factors. Manchising rather than franchising is spreading fast globally, and we support it. It is not only about financials anymore; the operator is now extremely involved personally.

As owners, nobody knows our brands better than we do, especially when it comes to food and entertainment matters; understanding the core DNA of the brand and close follow up is essential if we are to have a win-win outcome. To emphasize our philosophy, all of our current deals are manchises.

Do you have any expansion plans or new projects in the pipeline?

In February 2022, we will introduce Lucia’s, an Italian restaurant, in Dubai.

Lucia’s offers a dining experience that lives in the traditional past but is also enjoyed by the modern diner who seeks a taste of a bygone era.

In the short term, we will be franchising Seven Sisters and Café Beirut to Qatar.

Antika and Café Beirut have already opened in Riyadh and will soon be in Jeddah, while Antika will be franchised in Bahrain.

Major targets in the pipeline now include Egypt, Greece and the UK. Where do you envisage your brand in five years' time?

From the start, our vision has been to evolve, to be scalable and have a strong presence in several markets.

This entails expanding locally, in the region and then internationally. At the moment, we are active in Dubai, Doha, Riyadh and Beirut. By 2023, we aim to have grown the brands, expanded through Europe and North America, turned a healthy profit and grown our brand equity.

7management.me

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FRANCHISE

ANT VENTURES' AMBITIOUS EXPANSION Roy Maroun, COO of Ant Ventures Worldwide, a hospitality group famous for Casper & Gambini’s, as well as Bab Idris, Tarator and Caspresso Café, talks about expansion, success and why adaptability is essential to the sustainability of any business.

What can you tell us about your expansion plans?

Ant Ventures Worldwide is a rapidly expanding group that develops, supports and franchises food and beverage brands across the world.

The group’s success stems from its commitment to the highest standards of quality, which is achieved through a dedicated and disciplined approach to teamwork, operational efficiency and stakeholder satisfaction. The group’s vision is to serve consumers across the world.

Despite the difficult circumstances post-Covid-19 in Lebanon and throughout the MENA region, we’ve managed to overcome the challenges.

Being an established brand, with 25 years of experience in successful concept growth, we support 40 operations regionally and count on our strong brand image, as well as the engagement of our loyal customers.

In which countries are you already established?

Our brands are up and running in Lebanon, Egypt, Jordan, Qatar, KSA, the UAE, Nigeria and Syria. We have further outlets under development in several of the aforementioned places. We have also received a significant amount of interest from other countries. However, we have given careful thought to ensure we choose the right franchisee. It is also worth noting that Ant Ventures has always taken a cautious approach to learn as it grows rather than simply

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selling franchises. Having built the infrastructure and required resources, we have now been witnessing and supporting increased growth that will place the brands in a new league in terms of exposure within the next five years. Furthermore, we are preparing to expand in Europe, and we are in negotiations with a client in Texas, U.S. What are the biggest challenges that the company faces?

Integration is challenging; the research and development should be well maintained and thus conducting a full feasibility study is a crucial factor.

How would you evaluate 2021 for Ant Ventures?

Well, we managed to sign several new countries — Baghdad, Libya and Côte d'Ivoire — which we will be able to serve in 2022.

What systems have you established for a smooth franchisor/franchisee relationship?

As a franchisor, we have a system and a dedicated team that follows up with the franchised stores. We are flexible and believe that each market has its own taste. Therefore, we adapt to the different needs of each country in order to sustain our business.

With regard to products, we try to be trendsetters via our R&D team and have hired culinary consultants. We have 18 consultants to implement processes and procedures to create a successful brand.

We never compromise on quality. New ideas and development are our main

objectives. Simply put, we believe in innovation.

To what do you attribute your success?

We are focused on developing innovative and efficient solutions to streamline our day-to-day operations.

By focusing on specifics within each local market throughout the Middle East and Africa, we are able to deliver a superior guest experience. It’s important to us that our brands don’t just feel like Lebanese concepts being generically plugged into a number of different cities.

We aim to continually evolve and improve our offering – food, service, facilities and standards. Our menus are reviewed twice a year; our seasonal special offerings change monthly, and we pay close attention to the nutritional content of dishes to ensure that we have something to match all of our customers’ requirements.

Another important factor is menu consistency. Somewhere between 70 and 80 percent of the menu is standardized, and 20 to 30 percent is customized for each market. This allows us to maintain the creativity level with the chef and integrate the culinary experience with elements of the local area.

Our new interior design will be fully implemented in 2022 in most of the countries, along with a full rebranding to our corporate identity, website, packaging material and menu. antventures.com

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FRANCHISE

NOT YOUR AVERAGE

RESTAURATEUR Spiced and Sliced is a fast-casual chain of shawarma restaurants combining authentic shawarma recipes with unique flavors and modern interior design. Sami Khoueiri, the firm's CEO, shares details of the concept with us and explains why it suits the franchise model.

What can you tell us about your brand?

Spiced and Sliced is a modern Lebanese fast-casual shawarma restaurant that serves consistent, fresh, healthy, tasty and high-quality food. We bring the modern shawarma experience to a new urban generation. The concept revolves around a simple, nutritious and quality menu.

Your father, Toufic, was the concept creator of Kababji, a renowned Lebanese chain. What made you decide to follow in his footsteps?

Coming from a hospitality background and having a mentor like my father has helped me tremendously. My dream to create a shawarma concept began during my education at Glion in Switzerland where I would reminisce about home cooking and the mouthwatering taste of shawarma.

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In 2013, I started creating modern yet authentic shawarma, and after three years of studying the market, researching and tastings, Spiced and Sliced was launched in Hamra, Beirut.

What makes Spiced and Sliced an appealing franchise?

Spiced and Sliced has positioned itself as the pre-eminent modern Lebanese shawarma restaurant in Lebanon, with solid infrastructure to grow internationally. Such positioning is mainly reflected in the protection of proprietary recipes and consistent product quality and taste by way of collaboration with one of the most reputable European suppliers in Germany.

In addition, the company has developed detailed procedures for operating and managing the day-to-

day activities of its restaurants, all of which can be easily adapted to any new market and serve as a basis for facilitating franchise expansion.

Key factors that make Spiced and Sliced a successful franchise venture include low start-up costs, high profit margins and a simple menu.

What are your most recent development activities?

With a well-designed franchise program, we are ready to expand our concept regionally, in the GCC and MENA. We are also working diligently to initiate our international development plan to start in 2023 with the first Spiced and Sliced restaurant in Miami. spicedandsliced.me

SOLUTIONS

MANAGEMENT

In collaboration with

THE REVOLUTION OF REMOTE WORK During the coronavirus crisis, remote work became one of the most talked-about topics in business. Serge Chamelian, managing partner at h-hotelier, shares his experiences of working remotely with colleagues in Paris and Cannes, and with clients across Europe and the Middle East.

There’s no doubt about it, remote work, work from home, distributed work, mobile work, smart working, hybrid-remote — which means a mix of onsite and remote work — and work anywhere have gained popularity over the past two years. While we have had to live amid a pandemic, a new way of working has emerged, and it seems to be hybrid.

Benefits of being remote Employees demanding flexibility in where and how they work has been building for decades. Indeed, the idea of remote work, with occasional commutes to the workplace, is gaining wider acceptance from both employers and employees, especially due to the attractive benefits it may bring to both parties, including increased productivity, reduced costs, lower stress and more. And with higher pressure on costs, especially in the short term, employers too may find themselves increasingly attracted to the lure of allowing remote work. Moreover, employers may realize that sourcing the best (and/or cheaper) talent will no longer be bound by geographical borders.

The pitfalls However, there are notable challenges when it comes to hybrid working, such as the difficulty in participating in conversations on hybrid video calls, not being able to tell who’s speaking and feeling disengaged, missing visual cues like facial expressions and not being able to see the whiteboard.

One of the biggest setbacks is trust — many managers simply don’t trust their people to work untethered. However, management experts have been praising the

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notion of managing by results for decades.

Micromanagement doesn’t work and neither does “managing by walking around” in this global, mobile world. If employees are forced to work from home for an extended period of time, managers will have to learn that it’s results that matter. They will be able to see for themselves just how much happier and engaged their employees are without the stress of commuting, being away from loved ones and workplace interruptions.

Management experts have been praising the notion of managing by results for decades.

How to succeed In order to ensure a successful remote interaction with employees and clients, Dropbox, Zoom, Todoist, Trello and Slack can be effective. Slack allows you to have real-time conversations with anyone in your

organization, create channels for different purposes, create threads within messages to keep your chats organized and integrates with a number of popular technological solutions. The app also supports file sharing; you can directly send files to your team as an alternative to email. These tools seem essential for remote work.

For hybrid work to be successful, organizations need to revamp their work practices, work policies and even their workplaces. Employers have a unique opportunity to create a totally new world of work, one that is both physically and mentally rewarding.

Increased remote working does not mean a lesser need for meetings and social interactions; on the contrary, interactions with employees and clients have to be structured meetings on an international, local and regional scale.

What to expect in the future While many employers have yet to invest in technology to address the unique challenges of hybrid/remote work, the pandemic experience has already opened employees' minds to the next frontier of collaboration, such as holograms, virtual reality and concepts like the four-day work week.

The resulting change in how and where people work will have far-reaching implications for the built environment, sustainability, labor markets, transportation infrastructure, regional planning, tax and labor laws, operational costs and more. It’s never again going to be work as we knew it.

GREEN

In collaboration with

A MORE SUSTAINABLE HOSPITALITY INDUSTRY The hospitality industry has successfully embraced innovation as a critical success factor, adapting to external challenges and driving efficiency while optimizing the guest experience. Wolfgang M. Neumann, chair of the Sustainable Hospitality Alliance, discusses the role of innovation in creating a more sustainable sector.

Innovation is a critical and fundamental driver of change in our journey toward a sustainable future for the industry. At times, change has been gradual to account for the vast scale and reach of our great industry.

At other moments, the industry has reacted with incredible agility.

Research shows that unless there are immediate, rapid and large-scale reductions in greenhouse gas emissions globally, the goal of limiting warming to close to 1.5 or even 2 degrees will be beyond reach.

Additionally, the pandemic has acted as a stark reminder of how vulnerable people and communities are disproportionally affected by adversity. The hospitality industry, and its leaders, has a responsibility to ensure a sustainable and resilient future for all.

Sustainable technologies Innovation takes many forms. There are, of course, technological advancements that are helping us to a cleaner and greener impact. For example, enabling a greater understanding of our environmental footprints, being more efficient with

resources, limiting our greenhouse gas emissions, water usage and waste, and developing renewable and more sustainable products and resources.

Challenging traditional business models We should also be more innovative in our ways of working. Hospitality often has complex business models, with different parts of the value chain involved in owning, operating and financially investing in a property, each with its own supply chain, labor sourcing and business partners. A more sustainable hospitality industry will, without a doubt, require greater integration into hotel ownership and management. This relies on a more innovative and collaborative approach, challenging the traditional business models and hierarchal structures. The Business Case for Sustainable Hotels offers tangible recommendations in this regard.

As an industry, we must also look at what we are putting back into our communities.

Understanding your local area Hotels lie at the heart of most communities around the world, and we can be innovative in ensuring we protect and enhance the destinations we serve. Understanding our impact at a local level, building and operating hotels in ways that are harmonious with the local environment, working with communities on shared projects to address a local need and safeguarding the wildlife and scenery which is enjoyed by residents and guests alike are things that must be considered.

As an industry, we must also look at what we are putting back into our communities. The hospitality sector provides jobs and boosts local economies. It’s important that we recognize the needs of our local areas so that opportunities are being given to those who need them most and we protect the vulnerable from exploitation. For example, employability programs improve inclusive employment from within the community.

Ultimately, innovation is the way forward for a more sustainable industry.

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SOLUTIONS

HUMAN RESOURCES

In collaboration with

THE IMPORTANCE OF PLANNING IN A VUCA WORLD While the concept of a volatile, uncertain, complex and ambiguous (VUCA) world arose in the late eighties, it has never been more relevant than it is today, as Mark Dickinson, founder of DONE! Hospitality Training Solutions, points out.

Let’s pretend that we can turn the clock back three years. Who was prepared for the global chaos that has ensued since? If you were to ask every business leader at that time if they had a disaster plan for their organization, most of them would have said no. Today, I would ask the same question: Do you have a disaster plan for your organization? Yes? Not yet? Well, you must!

Volatility VUCA paints the world as a volatile place, which today it most certainly is. A Tweet or an Instagram post inappropriately shared can create untold mayhem. Volatility is similar to a person sitting on a pile of gunpowder and casually lighting a cigarette: it will go off and the consequences will be disastrous. The world is gunpowder, and we are not in control of who has the lighter.

Volatility means that entire industries can disappear overnight, and companies that are balanced on a tight cash flow edge can instantly fold, creating fear. A great disaster plan will thus remove the element of fear.

Uncertainty Uncertainly has always been a component in doing business, and in isolation it is neither good nor bad: it just is. Uncertainty is risk.

Should we or should we not? We eliminate uncertainty by preparing good plans, and we mitigate the risk through long-term strategy and creating contingencies.

Complexity Complexity is an interesting one; you can either embrace it or be victim to it.

Embracing complexity means that you seek to understand it and to draw the growth of available technology and digital advances into your business. Those who own and

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Uncertainty is risk. We eliminate uncertainty by preparing good plans.

operate large organizations are well versed in the way their businesses work and frequently become entrenched in doing business the way they have always done it.

It is essential that these owners and leaders analyze the complexities and simplify the way business is run. Concentrating on clients’ needs simplifies, while focusing on organizational goals complicates.

Complexity is the result of growth and expansion; simplicity is the result of design.

By planning with the objective of pleasing customers and eliminating what does not do that, you are removing complexity from the equation.

Ambiguity Ambiguity is all about biting off more than you can chew, trying to put the square peg into the round hole. Yes, there are always the clever answers to these statements, and

there are always those who will seek to appear bigger than they are, more capable than they are and smarter than they are.

These are fatal flaws of character and create ambiguity. These traits of ambiguity can be eliminated by having solid structures, great communication channels that are clearly defined and reasonably respected, and an exceptional authority matrix that allows those in authority the power to take effective decisions without constantly being challenged.

The antidote to VUCA To ensure your organization is run by an outstanding structure that will stand the challenges that we face in a VUCA world, have: • A disaster plan (within the limits of your capacity to build one) • A strategic plan for the long term (five to 10 years from now) • A customer-focused organization dedicated to embracing technology • An exceptional organizational communication structure and authority matrix

MARKETING

In collaboration with

HOW COMMUNICATING WITH

CUSTOMERS HAS EVOLVED All brands aspire to have the best communication strategy with their customers, online and offline.

As challenging as it can be, the basics can be very simple and straightforward, as Dr. Maria Frangieh, managing director of Socialprise, explains.

Nowadays, communication with clients often takes place via digital channels, such as email, Zoom, Facebook, Instagram, Twitter, Google my business, LinkedIn, TikTok, Snapchat or other platforms.

The pandemic marked a milestone in our lives, signaling a turning point for digital communication. Connecting online became the norm, especially during lockdown, and the digitization of industries became essential for maintaining operations. Brands that were already digitally versed and well equipped with the corresponding digital tools and skills were able to quickly adapt, while those that didn't have the resources struggled. Some simply preferred to exit identified markets.

Although we cannot be sure whether communication between brands and their customers will be fully digitized in the near future, what is certain is that the digital revolution is here to stay.

Customer-centric

Experiences

Adopt a customer-centric communication strategy. Why? Because it is all about the customers and not only the brand.Customers expect a brand to adapt to their needs.

Today it is all about experiences. With so many brands to choose from, it is sometimes difficult to make decisions.

Online competition can be fierce, with no geographical boundaries. Make the experiences you offer remarkable and memorable. Remember to listen to the community and be creative.

Flexible Implement a flexible marketing strategy and agile business model to reflect how the brand satisfies customers' needs. How? By simply sending the right message to the right audience.

What is certain is that the digital revolution is here to stay.

Community

Today's customers are more demanding and informed than ever. They seek brands that listen to them and provide them with products and services that add value and are worth spending their money on. Customers expect an unmatched experience.

Create a community around the brand and keep it engaged with activities. Don't underestimate the power of customers' feedback. They will share ideas on how to improve the brand so you can ultimately sell them more and generate greater revenue. Never ignore negative feedback; it can be constructive.

Hybrid

Unique

A hybrid communication technique helps brands reach out to the customers who are brave enough to step outside their houses and those who are still reluctant to.

Provide unique services or products.

Customers are looking for more bespoke services and products than ever.

How are we communicating today?

Values Be true to the brand’s values and highlight them clearly. Do not overpromise.

Customers today want to consume brands that share the same values as them, so brands need to highlight them in posts published on their social media platforms.

Data Keep a close eye on data. Be prepared and adopt the right strategies to collect enduser data. Analyze insights from your social media and adjust your communication strategy accordingly. Don't hesitate to get the help of an analyst as these numbers can be tricky. Focus on what is important, as not all the numbers are always necessary and can be overwhelming. Be sure to set KPIs that will help the brand reach its goals.

In short, successful communication strategies will improve the relationship between the brand and its customers, keeping them engaged, increasing revenues and ensuring the sustainability of the business.

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PRODUCT ZONE

EQUIPMENT

EQUIPPED FOR THE KITCHEN We asked 13 chefs to name their favorite heavy-duty kitchen item and new equipment they are using.

Take a look at what they said.

YOUSSEF AKIKI

TAREK ALAMEDDINE

MOUNIR AREM

Owner, managing partner and executive chef Kitchen Backstage & Brût, Lebanon

Culinary director Baky Hospitality, Egypt

Must-have heavy kitchen item

Must-have heavy kitchen item

An MKN oven is essential in a professional kitchen. It is an accurate and precise piece of equipment.

Nothing tastes better than openfire cooking, so a good barbecue is fundamental.

International delegate of l’Académie Nationale de Cuisine – France Président of l’Académie Nationale de Cuisine - Tunisia Culinary advisor of La Chaîne des Rôtisseurs Baillage de Tunisie Founding member of l’Association des Professionnels de l’Art Culinaire

New favorite

New favorite

Must-have heavy kitchen item

I have been using the Rotavapor for foodessence extracting.

The latest Pacojet is a favorite of mine, as is Thermomix’s newest release.

A combi oven, with several levels, is a must in the kitchen.

Also, the use of a thermometer, immersion thermometer, cooling cell, vacuum machine, Thermomix, a robot-cutter, and so forth, have become necessary to save time and ensure homogeneity in the cooking process.

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JIHAD AAD DFOUNI

GIORGIO DIANA

RABIH FOUANY

Executive chef Hilton Riyadh Hotels and Residences, KSA

Corporate executive chef and partner Epicure, Egypt

Corporate consultant chef - Vivienda Group, KSA Vivienda Hotels Group, KSA

Must-have heavy kitchen item

Must-have heavy kitchen item

Must-have heavy kitchen item

A heavy-duty dishwasher and a state-ofthe-art oven are required for big events above 1,000 people.

In my opinion, and according to the type of cuisine I prepare (Mediterranean), a pasta boiler is essential in my kitchen. We have eight different types of homemade pasta on the menu.

The charcoal oven is a combination of a grill and an oven in a single piece of equipment. It cooks food using charcoal heat only.

New favorite We are using a new waffle machine at the breakfast buffet, so our guests can make their own waffles as per their preferred shape and flavor.

New favorite I use the rotary evaporator (rotovap) a great deal. It is a device used in laboratories for the efficient and gentle removal of solvents from samples by evaporation.

The charcoal broiler oven is a hybrid grill and oven, which means it has the flavor of the grill and the controlled cooking temperature of the oven.

New favorite Most professional chefs use sous vide in their cooking, although most choose to keep their lips sealed about it. Professional chefs swear by sous vide for its ability to make quality control that much easier.

DANIEL HALABI

SAMI HAYMOUR

ZIAD HILAL

Technical development chef Kuwait Proteins, Kuwait

Executive chef Hyatt Regency Al Kout Mall, Kuwait

Corporate executive chef of BFC Group BFC, Kuwait

Must-have heavy kitchen item

Must-have heavy kitchen item

Must-have heavy kitchen item

As a pastry and bakery chef, a convection oven, specifically RATIONAL AG, is a must because of the heat distribution and the technology, which you can use also from your smartphone.

There are so many, but I’m a fan of the rotary oven and the meat smoke barbecue grill.

The combi oven and the tumbler vacuum mixer are machines that reduce labor, save time and increase the quality of the finished product.

New favorite Pavoni Italia’s newly released silicone molds and shapes are new innovations that are practical to use.

New favorite I love to use a smoking gun, global knives (full set) and carving tools.

New favorite A smoker machine is useful as it helps in the preparation of different kinds of smoked meat, fish and sausage.

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PRODUCT ZONE

EQUIPMENT

MOHAMMED ISSA IBRAHIM ALI

NICOLAS LAMBERT

VITO MOLLICA

Executive chef Dukes The Palm, UAE

Senior executive pastry chef Four Seasons Hotel Dubai, UAE

Executive chef - Chic Nonna Dubai Mine & Yours Group, UAE

Must-have heavy kitchen item

Must-have heavy kitchen item

Must-have heavy kitchen item

The rational combi oven is crucial because it has a system to set the cooking temperature of various food products.

The use of a rational combi oven saves a lot of time in cooking and ensures that the ingredients are not overcooked.

I can’t live without my heavy-duty mixer. It’s something I rely on in the preparation of my pastries.

The cooking block has always been the most fascinating part of the kitchen.

The chefs move around it with such coordination, from the moment it is ignited until it is cleaned at the end of the day.

New favorite I am now using the cold and hot smoke gun. The cold smoke gun adds fruit flavors to cold dishes, such as desserts, so they can be served in a glass with pleasant flavors, while the hot smoke gun can infuse the smoke to add flavors to hot dishes.

MOHAMMAD NAJEM Advisory chef PCC – Professional Chef Consultancy, Qatar

Must-have heavy kitchen item One of the heaviest pieces of equipment that’s essential is the combi oven. It produces juicy food by balancing the heat and locking in the aromas.

New favorite I am trying out some of the new items launched by Unox, especially the Unox speed that has special features. It’s a very useful tool for my fast-cooking shows and live streams.

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New favorite I just started using a 3D printer. It's been a great help and inspiration for my new creations.

New favorite At the moment, an innovative kitchen tool that fascinates me is the sonicator, an ultrasonic homogenizer that causes the breakdown of raw materials inside liquids, quickly spreading the aromas. It is perfect for sauces, creams, vinaigrettes, clarification and stabilization.

The Future of International Travel

HYBRID

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wtm.com/atm/hn Part of:

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Official partners:

PRODUCT ZONE

FOOD

ALL ABOUT CHEESE TALKING ARTISANAL CHEESE Food developer Marc Ghaoui gives us the lowdown on artisanal cheese and what makes it so appetizing.

How does cheese come to be classified as artisanal?

A cheese is said to be artisanal when it is prepared by an artisan cheesemaker in a small-scale creamery with fewer than 10 members of staff. Different kinds of milk can be used, which need not necessarily come from one specific farm. Traditional practices used to prepare the cheeses are often kept secret but are usually transmitted from one generation to the next.

Furthermore, it is very uncommon to find two artisans who have exactly the same kind of cheese. The same milk and similar practices employed by two different artisans can produce two very unique products that reflect the spirit of the artisan.

What can you tell us about the unique characteristics of artisanal cheese?

An artisanal cheese is prepared with raw non-pasteurized milk to preserve all the milk qualities. The minute the milk arrives at the creamery, the story of the artisanal cheese begins. The milk is heated, cultures are added and then the rennet. The use of machinery is strictly limited to a few tough tasks, like the mixing — some cheeses need about two hours of continuous mixing. Otherwise, the only tools used by artisans are their senses. People are often surprised when they see me working the curds between my fingers or touching them with my lips to check their temperature. All this leads to a cheese that reflects the artisan’s personality.

Ultimately, each cheese block is treated as a unique product during aging, while imperfections are addressed immediately to ensure that every batch has a specific taste of incomparable character.

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How would you evaluate the global artisanal cheese market?

Globally, the cheese market is growing.

An overall annual increase of 3 percent in total sales is expected over the coming decade. Although industrial cheeses have dominated the market for many years, artisanal cheeses are regaining trust due to consumer awareness.

Artisanal cheeses are in high demand thanks to their superior quality and their simplicity. The ingredients are clean and simple: milk, salt, rennet and cultures — no chemicals, colorings, trans fats or vegetable fats. Artisanal cheeses are 100 percent natural, and consumers love to eat natural. For this reason, I expect an exponential increase in our sales throughout the coming years. instagram.com/marc.ghaoui

Artisanal cheeses are in high demand thanks to their superior quality and their simplicity.

CHEESY TRENDS Antonio El Khoury, director of culinary programs - MENA of the U.S. Dairy Export Council, lifts the lid on the latest cheese trends.

Trends to watch

Five tips for cheese pairing

The Covid-19 pandemic affected consumer behavior toward food in general. With regard to cheese, we witnessed more demand for natural, artisan and innovative cheeses, as well as:

1. Choose a complementary pairing — combining two ingredients with the same basic taste — or a contrasting pairing — combining two to five basic tastes: sweet, salty, sour, bitter and umami.

- Fresh and stretchy cheeses: cream cheese, burrata, feta, halloumi and mozzarella

2. The intensity of the cheese and the pairing ingredients should be taken into consideration. None should overpower the other.

- Aged cheeses: cheddar, gouda, Swiss, parmesan and blue cheese - Flavored cheeses: pepper Jack, flavored cheddar and smoked cheeses

3. Be creative; any ingredient can be used in pairing, such as nuts, bread, sweets, nibbles, vegetables, fruits, cold cuts, hot and cold beverages.

4. The order of the ingredients matters.

Take the time to try the pairing before you serve.

5. Choose a theme for your cheese pairing: romantic, welcome drink, game night or picnic, for example.

The role of a cheesemonger The cheesemonger is the cheese ambassador. They should have vast knowledge of the cheese, including all of its properties and the story behind the cheese, to be able to help the consumer and offer the right cheese for their specific need. usdec.org

NEW PRODUCTS CAMEMBERT-STYLE CHEESE

BY UPFIELD The new vegan cheese Le Rond Camembert is 100 percent vegan and fortified with vitamin B12. It is also completely free from dairy, soya, gluten, lactose, nuts, preservatives and emulsifiers.UPFIELD upfield.com

ROCK STAR BY SNOWDONIA CHEESE COMPANY Rock Star, vintage cave-aged cheddar is aged 500 feet underground in Welsh slate caves for 18 months which gives it a deeper flavor and denser texture.

SNOWDONIA CHEESE COMPANY LIMITED snowdoniacheese.co.uk

PRIMULA ‘BURGER CHEESE’ SPREAD

BY KAVLI Kavli launched Burger Cheese flavor under its spreadable cheese brand Primula. The new flavor is designed to provide consumers with an “authentic burger cheese" taste.

KAVLI HOLDING AS kavli.com

BRAZILIAN CHEESES AWARDED AT THE MONDIAL DU FROMAGE VEVAN FOODS BY SCHUMAN CHEESE Vevan Foods, a division of Fairfield, N.J.based Schuman Cheese, added two new Vevan varieties of marinated dairy-free cheeses: Marinated Mozza-Bites, featuring dairy-free Mozza cubes marinated in a savory, fragrant blend of Italian herbs and oil; and Marinated Mozza-Bites Antipasti, offering Mozza cubes marinated with Kalamata olives, pepperoncini peppers and pearl peppers in a herbed oil blend.

SCHUMAN CHEESE schumancheese.com

Cheeses from Brazil won an impressive 57 medals — 11 of which were gold and five were super gold — at the fifth edition of the Mondial du Fromage, an event highlighting the world's best cheeses.

In total, 183 cheeses from Brazilian cities including Minas Gerais, São Paulo, Pará, Goiás, Mato Grosso do Sul, and Paraná were showcased at the renowned competition, which celebrated cheeses from around 46 countries. mondialdufromage.com

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PRODUCT ZONE

FOOD

DAIRY DIARIES We asked four chefs to share their dairy secrets and tell us which products they cannot bear to substitute.

Vegan dairy

Butter trends

There is a growing trend for vegan cream and vegan dairy products, which are challenging to use as they taste different.

That being said, there is demand from consumers today, and we are constantly exploring creative solutions to exceed expectations.

Folding butter (84 percent) is popular these days as it produces a more flexible dough. This makes the job much easier when you are preparing sweet dough for tarts, croissants and other pastries.

Choice of dairy

DAVID BONET Executive pastry chef Emirates Palace, Abu Dhabi instagram.com/davidbonetpatissiers

The choice of dairy products often influences the taste of our final product, such as ice cream. The fat content has an impact on the texture too.

Essentials Cream is essential in a mousse to provide lightness. If you have a cream that does not expand, your mousse will be denser.

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Furthermore, it is much better to use dairy products from cooperatives like Debic, which assures better quality and consistency.

Flavored butter In pastry, we don’t use flavored butter as it is important in viennoiserie to taste the butter.

KARIM BOURGI

FRANCESCO GRECO

MATILDE MONFREDINI

Chef and co-founder KAYU Bakehouse and CALLA cafe karimbourgi.com

Executive chef Four Seasons Hotel Amman fourseasons.com/amman

Veganism

Talking substitutes

Chef instructor baking and patisserie International Center of Culinary Arts - ICCA Dubai iccadubai.ae

The latest trends in dairy focus on vegan options, such as vegetable milk or margarine. In my opinion, this trend won’t last long. Real dairy is crucial to our recipes, and this is what gives the flavors, aromas and textures.

We are witnessing greater demand for soya milk, almond milk and lactose-free products from guests, regardless of the country or where the guests are from.

Role of dairy

Selecting the right dairy As with everything else, the right ingredient matters. The dairy item needs to be tasted and selected based on the dish.

In the case of the creams, for example, more than just flavor, aspects such as texture and consistency are very important for achieving the desired outcome.

Kitchen essential

Mascarpone

Why the right dairy matters A tasty croissant can’t be prepared with margarine or any other fat substitute.

Visually, it might look similar, but in terms of taste you cannot replicate it or have the same emotional experience.

I believe that each dairy product is critical to a recipe. For example, a creamy cheesecake needs a good cream cheese from Normandy, or a crème Chantilly requires a top-quality cream containing 35 percent for it to be rich, fluffy and aromatic.

Cocoa The cocoa juice from Valrhona (OABIKA) is a product I enjoy using. It is versatile, juicy and delicious. I can’t wait to share my new creations soon!

Among all dairy products, I would say milk over butter, as it is actually used in many dishes, regardless of whether it's in liquid or powder form, or even a milk substitute.

Beyond butter During my travels, I have noticed several Asian flavored butters, such as wasabi, seaweed and turmeric. However, I’m a fan of smoked salted butter because of the aroma.

The choice of dairy definitely plays an important role in the quality and outcome of any pastry.

I’m Italian, so the dairy product that I can never substitute is definitely mascarpone, the very popular cheese used for making the famous tiramisu. You can’t call it tiramisu if it doesn’t contain mascarpone!

Butter trends One of the latest trends in butter is substituting classic melted butter with noisette butter or brown butter. The ability to overcook the butter here helps to achieve a great caramelized taste with a distinct aroma.

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PRODUCT ZONE

BEVERAGE

MORE THAN MILK With coffee consumption at an all-time high, we asked three industry experts to share their thoughts on the correct way to incorporate milk into a brew and some common mistakes made by baristas.

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The right balance

Alternatives

It is important to choose the best milk for milk-based coffee beverages. Fresh milk with 3 percent fat and 3.6 percent protein is ideal for microbubbles, a shiny, glossy and rich texture. Ultimately, we want to achieve some natural sweetness.

Plant-based dairy substitutes, like almond, soya, pea and oat milk, are gaining popularity among consumers and baristas like to use them.

Milk tips

STAVROS LAMPRINIDIS Training manager Vivartiags Coffee consultant

JAMES LYNES AST and SCA Co-founder Bunni Coffee bunni.coffee

Why milk matters Milk affects the flavor and texture of the brew. Just as water quality affects an espresso, where 90 percent of the drink is typically water and 10 percent is coffee, milk is the contributing factor in most milk-based drinks. In a typical cappuccino or latte, more than 75 percent of the

To achieve the best result, the milk should be: - Kept in the fridge at a temperature of 4 to 6 degrees.

- Used in a proper pitcher - Measured accurately - Added at the correct temperature

Head roastery and operation QC manager Almond Coffee House almondcoffeehouse.com

I like the brand Easy for professionals and MyMilk for home use. Almarai produces great milk for for the Middle East market.

We use it at our coffee stores, as well as the brands Wunda, Alpro and Oatly.

beverage is milk. If the milk used is of low quality, off or burned, it inevitably ruins the taste of the brew. Even if you used the best coffee in the world, bad milk spoils the whole experience.

cannot tolerate dairy products or prefer low-fat alternatives, there are a number of good options available, but it becomes a question of how much we sacrifice in terms of optimum taste.

How baristas use milk

Tips for using milk in coffee

You can make either hot or cold drinks using milk. For hot beverages, we foam milk; for cold drinks, we simply add the milk. The most important thing is to produce a silky-smooth texture. We have moved beyond the point of cappuccinos being half a cup of foam toward a new era — spurred on primarily by the specialty coffee movement — that focuses on the harmony between milk and coffee.

I am often surprised to see that many people who work in coffee are not up to speed regarding how to foam milk in this modern era. Perhaps it comes from previous practices, but it is more important than before to deliver smooth and balanced drinks. Furthermore, many focus on latte art without understanding the science behind the milk. I would recommend learning how to foam well with good texture, as the art follows naturally.

Milk substitutes versus regular milk We recommend full-fat dairy milk since, in terms of taste, the fat offers a richer flavor and body. When looking at substitutes, they run the risk of lacking the required protein to allow for adequate foaming and texture, which should appear like a surface of white paint. For those who

Full-fat milk is best

Alternatives to whole milk

The choice of milk can be a gamechanger when it comes to espresso-based beverages. Full-fat content milk usually gives a smooth texture thanks to the protein structure inside the milk, while the fats provide a rich body.

Some customers ask for condensed milk or cream to be added to their coffee as an alternative to whole milk. However, besides dairy products, plant milks are becoming popular these days. You can find plenty of options on almost every coffee shop menu: almond, soy, oat milk, etc. But I always stick to dairy milk as my number one choice.

Temperature is the key

AHMAD MERIE

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The ideal temperature is between 55 and 65 degrees in order for the protein and sugar (lactose) content inside the milk to survive, and this will keep the beverage sweet enough, with a silky texture and stable foam. Anything above 65 degrees will ruin the protein and produce a rancid taste.

Favorite products I would go with the full-fat Al-Marai fresh milk. It never lets a barista down due to its consistency, creamy body, sweet taste and ability to generate a very smooth, silky and stable foam every time.

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PRODUCT ZONE

CHOCOMANIA

MINI HAZELNUT PRALINE CAKES Start 2022 on the right note with this delectable nutty and crunchy chocolate dessert by The CHOCOLATE ACADEMY™.

MINI CAKES Ingredients 600g butter 200g Callebaut Hazelnut Praline 11 eggs 575g caster sugar 550g plain flour 10g baking powder 150g ground hazelnuts

Preparation Over a bain-marie, gently mix and warm the egg whites and sugar to 65 degrees, making sure the sugars dissolve. Place the egg whites and sugar into a machine bowl and whisk to a meringue. Slowly add the softened butter piece by piece, whisking in between. Warm the chocolate and hazelnut praline and whisk into the mix. To assemble the cakes, pipe bulbs of buttercream between each layer of cake (approximately 40g per layer). Each cake should consist of three layers.

Preparation Soften the butter and mix it with the hazelnut praline. Whisk the eggs and sugar together until light and fluffy. Add the hazelnut mixture and whisk. Gently fold through the flour, baking powder and hazelnuts. Pour the mixture into 8cm silicon cake molds and bake for 20 minutes at 170 degrees. Once baked, allow to cool completely.

TO DECORATE Ingredients 50g Mona Lisa Dark Chocolate Blossoms 50g Callebaut - Caramelized Nuts - Hazelnut Bresilienne

CHOCOLATE PRALINE BUTTERCREAM Ingredients 4 egg whites 200g caster sugar 340g butter 200g Callebaut milk chocolate - Recipe N° 823 140g Callebaut Hazelnut Praline

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Preparation Pipe a decorative bulb of buttercream on the very top layer (approximately 10g per cake) and then sprinkle with Mona Lisa Dark Chocolate Blossoms and Hazelnut Bresilienne.

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

NEW PRODUCTS

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

BRW SOCIETY SABA PLANT-BASED

BRW Society (pronounced 'brew society') is a UAE-based tea brand, offering unique loose leaf tea blends, plastic free teabags and stylish teaware.

BRW Society also has many new blends, showcasing their unique take on some popular varieties, such as Organic English Breakfast, Organic Sencha, Milky Oolong, Organic Peppermint, Organic Ginger & Lemon, Organic Yoga and Organic Chai brwsociety.com

MIJENTA

A homegrown healthy food brand. The 100% organic and plant-based yogurt drink comes in a sustainable 'vegan' bottle – amongst one of the first of its kind in the region.

THECAPHEVIETNAM TheCapheVietnam is a flourishing brand in Dubai which is contributing to the Middle East's coffee culture by introducing Vietnam's authentic Robusta coffee to the market.

Robusta coffee is different because of its thickness in the brew, pungent taste and over-roasted beans. In terms of caffeine presence, it is almost twice as strong as Arabica. It also has more chlorogenic antioxidants, responsible for the beverage's health benefits. Robusta is resilient to changes in climate and diseases, and can be grown at lower altitudes. thecaphevietnam.com

Mijenta is certainly not a regular Tequila - in fact, it is like no other! Instead, it is all about the people and the hand-crafting involved, from bottling to liquid. Mijenta is 100 percent Blue Agave and based in the Highlands of Jalisco, Mexico.

GABRIEL BOCTI S.A.R.L gabrielbocti.com

The Cocogurt Drink is packed with probiotics, antioxidants and vitamins essential for good gut health and immunity.

Available in three delicious flavors Raspberry, Vanilla and Natural. sabaplantbased.ae

Y3.3 ESPRESSO AND DRIP COFFEE MACHINE BY ILLYCAFFÈ The Y3.3 espresso & coffee machine is an upgraded version of the company’s existing Y3.2 model. It aims to pair its predecessor’s compact and minimalist design with practical features that enhance the singlecup coffee experience.

ILLYCAFFÈ illy.com

STROODLES

TEHLEYE Tehleye was born from the passion, love and craving of each generation, beginning as a chocolate spread made from the finest ingredients, but not stopping there. Today there are more than 14 different Tehleye items to choose from, all offering the most delightful, rich chocolate found in the Lebanese market. instagram.com/tehleye/

The renowned pasta straw company Stroodles has extended its product range to include a fully edible tableware range.

This new range includes biscuit spoons, wheat bran plates and bowls, and wafer cups. All of the company’s new products are 100 percent biodegradable, vegan, zero waste and even edible. Most importantly, they don’t compromise your drinking or dining experience.

STROODLES ECO TABLEWARE stroodles.co.uk

VITRO X1 MIA BY COFFETEK The Vitro X1 MIA features innovative patented microinjected air (MIA) technology that has been developed in collaboration with engineers specializing in fresh milk systems – making it possible to prepare a perfect, silky and consistent froth that maximizes the quality of the beverage.

COFFETEK coffetek.co.uk FEB-MAR 2022 | HOSPITALITY NEWS ME

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