Hospitality News ME - December / January 2021 (Issue 131)

Issue 131 | Dec 2020-Jan 2021

hospitalitynewsmag.com

Out of the darkness

WE MISSED YOU When was the last time you enjoyed an unforgettable getaway?

At Rotana, we believe time well spent, is a life well lived.

This enduring thought is at the heart of every experience we promise when you stay with us.

Transform moments into memorable experiences as we present a selection of diverse destinations, ideal for every journey.

To find out more, visit rotana.com Treasured time. Our promise to you.

EXCLUSIVE INTERVIEW

FOOD

HOTELS

SPECIAL REPORT

MARK WILLIS ON ACCOR’S STRATEGY FOR SUCCESS

THE CHOCOLATE CRAZE UNWRAPPED

PLAYING IT SAFE

HOT COFFEE TRENDS

P.74

P.36

P.48

P.26

A NEW ERA FOR KSA • REINVENTING UAE HOSPITALITY • HEALTH & WELLNESS TOURISM

AMBER CHOCOLATE

Salted Butter Caramel Chocolate Amber Chocolate is a new product from Belcolade that was recently added to BanoPuratos’ chocolate range. It is a balanced salted butter caramel white chocolate, with a cooked milk flavor and vanilla notes. It contains 30% cocoa with no artificial flavors.

EDITOR'S VIEW

Group editor Nouhad Dammous

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

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

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

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

Securing the future: CONTINUOUS LEARNING Nouhad Dammous, editor-in-chief of Hospitality News Middle East, delves into the heart of continuous learning.

The accelerating changes that technology, globalization and innovation are having on work nowadays have led to a labor market where some employees are struggling to cope with the pace of transformations or have failed to develop the skills that are required by their employers.

These rapid transformations have created new job roles that didn't exist before, such as social media managers, data analysts, machinery learning experts and so on.

Consequently, projections for the future of work have concluded that in the years to come, a huge percentage of work activities could be automated. Work skills among different industries will change.

In order to survive the changes and the demands of tomorrow, preparations for the future of work should start today. First, schools should start working on integrating soft skills into their educational curricula, such as goal setting, time management, communication, negotiation and conflict management.

In addition to these lifelong learning skills, educators should start looking at what is booming and equip their students with the necessary skills. For instance, entrepreneurship is a trendy subject nowadays, but it is uncommon for students to learn anything about it until they reach university and major in subjects like business or management. Adult education and training should act faster to narrow the gap between employers' needs and employees’ skills.

Most importantly, employees should accept that in this continuously changing world, they should be lifetime learners. Employees should learn how to adapt to the transformations happening around them and be open to widening their knowledge base.

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

In this issue

Dec 2020 - Jan 2021

EDITOR’S VIEW

03

Securing the future: Continuous learning

NEWS

EVENTS

SAUDI HORECA confirms new location Seen & Heard Hospitality events calendar 2021

08 Industry 10 Hotels 14 Food & Beverage 16 Chefs 18 Suppliers

22 24

26

Mark Willis

BUSINESS

INTERVIEW

26

The key to success amid a global crisis with Mark Willis

TOURISM

28

How health and wellness tourism can revive hospitality 30 Traveling in your own country 32 UAE hospitality reviewed, restructured re-emerging

34

MARKET UPDATE KSA: High hopes upended by pandemic

HOTELS 36 Playing it safe: Hotels & Covid-19

EYE ON

38

Turkey: Toward vision 2023

TECHNOLOGY

40

How to get the best deals for your next trip

ARCHITECTURE AND DESIGN

42

Eye for design: Middle Eastern restaurants in the region and the world

14

KSA

44

Rabih Fakhreddine

INTERVIEW 7 Management’s trailblazer: Rabih Fakhreddine 44

46

PASTRY SHOPS Lebanon’s pastry pioneers

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

HOSPITALITYNEWSMAG.COM

@Hospitality_Mag

HospitalityNewsME

SPECIAL REPORT

COFFEE

50 52 54 56 58 60 64

For the love of coffee It’s all in the bean Something’s brewing in coffee The state of specialty coffee in the UAE Aged coffee Behind the coffee scene 2020’s finest coffee machines

P.48

SOLUTIONS

66

Risk management: To plan or not to plan?

68

The best insurances for the F&B industry

70

48

Coffee

42

Eye for design

HUMAN RESOURCES MANAGEMENT MARKETING

How restaurants should communicate online during a crisis

PRODUCT ZONE

FOOD 74 The chocolate craze

76

NEW PRODUCTS On the market

CHOCOMANIA 77 Praline Yule Log BEVERAGE 78 The latest in non-alcoholic drinks

Coming issue Feb - Mar 2021 • Special report Forecast 2021 • Restaurants Covid measures in restaurants • Equipment Heavy equipment • Food Dairy products • Beverage Milk

74

The chocolate craze

Nature packed freshness.

Vacuum packed goodness.

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Australian lamb and beef. Choose the world’s finest.

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Download the Lamb & Beef app from the App Store or Play Store

#TrueAussie | #TrueAussieBeef | #TrueAussieLamb | #AustralianBeef | #AustralianLamb

NEWS

INDUSTRY

THE RECONSTRUCTION AND REVIVAL OF MAR MIKHAEL AND GEMMAYZE

The Syndicate of Owners of Restaurants, Cafés, Night-Clubs and Pastries in Lebanon recently collaborated with Hospitality Services, Apave and NUSANED to support hospitality businesses affected by the Beirut blast.

Beirut’s restaurant industry was a casualty of the Beirut explosion, which occurred on August 4, 2020. As a result, the Syndicate of Owners of Restaurants, Cafés, Night-Clubs and Pastries in Lebanon decided to help businesses impacted by the explosion get back on their feet by collaborating with its long-time partner Hospitality Services, as well as Apave and Nusaned.

A qualitative and quantitative report was prepared by Hospitality Services and Apave to estimate the damage incurred by Lebanon’s restaurant industry.

“It was a great pleasure to work hand in hand with the syndicate and support the industry during this critical time,” said Joumana Salame, managing director of Hospitality Services.

“The objective was to create a file and share it with the international community and potential donors within the network of the syndicate and Hospitality Services. An application form was created to allow all facilities affected by the explosion to submit an estimation of the losses,” added Nassib Nasr, managing director of Apave.

Tony Ramy, president of the Syndicate of Owners of Restaurants, Cafés, Night-Clubs and Pastries in Lebanon, stated that: “We are collaborating with the Order of Lawyers (Beirut Bar Association)

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

and filing a complaint against the Lebanese government to hold the parties or individuals involved accountable. Three regions most heavily affected by the port blast were: Greater Beirut, Metn and Baabda.

“Because the overall estimate of direct losses in the aforementioned areas is around USD 315 million, the Syndicate decided to liaise with Nusaned to secure funds for the reconstruction of establishments that have been damaged or destroyed, as local donations are unable to cover the estimated costs.”

“Nusaned is a humanitarian, community-based and volunteer organization. We believe that the power to create change comes from working collaboratively. That is why we dedicated a sufficient budget to support the reconstruction of the damaged establishments, and so far, we have rehabilitated 21 restaurants in Mar Mikhael and Gemmayze,” said Ghaida Nawam, co-founder and president of Nusaned.

The syndicate is launching an additional initiative in collaboration with Nexty - Pernod Ricard to support the individuals who used to work in many establishments across Mar Mikhael and Gemmayze.

This initiative will be finalized soon.

Furthermore, the syndicate has just launched Beirut City of Life: A series of events aimed at reviving Mar Mikhael and Gemmayze.

The month-long program includes workshops, talks, live music and cooking. The opening was held on December 12 at the bus station in Mar Mikhael. syndicatercnp.com

SUPPORTING WOMEN OWNED BUSINESSES

TRENDING ON

HOSPITALITYNEWSMAG.COM UNWTO introduces new global Tourism Recovery Tracker

With 25 years’ corporate business experience under her belt, Caroline Fattal knows a thing or two about running a company. Here, she discusses how a very special memorial fund is helping SMEs run by women.

Following the explosion in Beirut on August 4, you launched the Marion Fund. Can you tell us more about it?

The Marion Fund was established in memory of my aunt Marion Hochar Ibrahimchah, one of the innocent victims of the Beirut port explosion. The fund honors Marion’s legacy by helping more than 200 female-owned small and medium enterprises (SMEs) affected by the blast.

How many female-owned businesses in the hospitality industry have you been able to help so far?

To date, we have vetted 210 female-owned businesses and 80 are in progress or being finalized.

We've joined forces with some great women In the hospitality industry.

Among our beneficiaries, you'll find: Beit El Laffe guesthouse; Café Lys; Green Junkie Catering; and C Bon Cuisine Catering. We have in the pipeline: Marinella Trattoria; Mayrig restaurant; Organic Sisters Catering; Cannelle Patisserie; and Atelier ND Chocolatier.

Standforwomen.org

As growing numbers of countries around the world ease restrictions on travel, the United Nations World Tourism Organization (UNWTO) has launched a new Tourism Recovery Tracker to support global tourism.

The most comprehensive tourism dashboard to date, the Tracker is the result of a partnership between international organizations and the private sector.

Available for free, it covers key tourism performance indicators by month, regions and subregions, allowing for a real time comparison of sector recovery across the world and industries. unwto.org Arab Authority for Agricultural Investment and Development to establish ‘Revolving loans fund’

The Arab Authority for Agricultural Investment and Development (AAAID) successfully organized an online webinar titled ‘Financing small and medium scale farmers and producers.’ The webinar received wide praise for its pioneering knowledge-sharing on financing programs and activities for small and medium scale farmers and producers across a number of Arab countries. More than 1,000 participants attended the virtual webinar, with the main goal of learning more about efforts underway to achieve the sustainable development goals of eradicating hunger, achieving food security and promoting sustainable and smart agriculture. aaaid.org

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

Read the full article on hospitalitynewsmag.com

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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NEWS

HOTELS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

ARTHAUS HOTEL: FOR THE LOVE OF BEIRUT Nabil Debs and his wife, Zoe, left the comfort of Europe for the “chaos” of Beirut. Together, they recently opened Arthaus boutique hotel, which celebrates their love of art and their fascination with the Bauhaus movement.

What motivated you to turn your 18th century home into a boutique hotel?

It was a combination of things: our love of art, buildings, Beirut and a will to unite a likeminded community around this art village in the heart of Gemmayze, Beirut.

We are keen to attract international visitors and share our passion with the world.

Art is an intrinsic part of Arthaus Beirut. Can you tell us why?

Art in all its forms is the cornerstone on which we built the project. Our ambition is to place ourselves as the missing link between galleries, artists, collectors, art lovers and the general public. Arthaus is a meeting place for people who share a similar passion.

How are you dealing with the current crisis?

We helped ourselves by rebuilding as fast as possible following the Beirut port blast. We got the business started and hired a talented workforce. There was also a fundraising exhibition we organized to support artists and the Lebanese Red Cross. arthaus.international Read the full article on hospitalitynewsmag.com

IN BRIEF A new brand by Radisson Hotel Group and two new properties in the region in Q3 2020

Radisson Hotel Group has launched a new brand, Radisson Individuals, a conversion brand that offers independent hotels and local, regional chains the opportunity to be part of the global Radisson Hotel Group platform. It also allows properties to benefit from the Group’s international awareness and experience, with the freedom to maintain their own uniqueness and identity. New signings include: Radisson Blu Residences, Mekka in Kingdom of Saudi Arabia (opening 2022) and Radisson Blu Resort, Port Ghalib, Egypt (opening 2023). radissonhotelgroup.com 16,000 hotel rooms in Riyadh as per JLL

According to JLL MENA’s "The KSA Real Estate Market-Q3 2020" report, Riyadh saw the delivery of 400 keys in Q3 2020, bringing the total stock to 16,000. While the hospitality industry remains challenged in the short term, in the long term however, and in light of the agreement between the Tourism Development Fund and local banks to finance SAR 160 billion (USD 43 billion) of tourism projects, it is expected that the construction activity will speed up while improving infrastructure, and increasing the number of hotel rooms in line with Vision 2030. jll-mena.com Rotana crowned ‘Best Business Hotel Chain in the Middle East’ for third consecutive year

Rotana, one of the leading hotel management companies in the region with hotels across the Middle East, Africa, Eastern Europe and Turkey, has once again, been awarded the coveted title of "Best Business Hotel Chain in the Middle East" for the third year running at the Business Traveller Awards 2020. The award win is a testament to the Group’s inspiring leadership, unwavering resilience in the face of a global pandemic, and deep-rooted commitment to guest safety and satisfaction. rotana.com New spa destination to open at the Mall of The Emirates

Located at the Kempinski Hotel Mall of the Emirates, SENSASIA Stories is a flagship destination spa committed to total body wellness. Having launched in October 2020, the therapeutic SENSASIA Stories has been curated to make shopping trips to Mall of the Emirates even more luxurious and indulgent. As well as offering a variety of signature, award-winning massages, facials and body treatments, and sensorial journeys, SENSASIA Stories also allows guests to personalise their spa experience with the option to book time as opposed to treatments.

Once clients have defined their requirements, the expert team of therapists will then script a tailored, transformative journey, just for them.

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The Leading Global Network of Culinary Arts and Hospitality Management Institutes

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

CULINARY ARTS & GASTRONOMY • NUTRITION & PLANT BASED • WINE & BEVERAGES • HOSPITALITY, RESTAURANT & TOURISM MANAGEMENT

35

INSTITUTES

20

COUNTRIES

20,000 GRADUATES PER YEAR

130

NATIONALITIES

18

UNIVERSITY PARTNERSHIPS

WATCH OUR VIDEO

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

• Diplôme de Cuisine

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

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NEWS

HOTELS

OPENED KSA

NOFA RESORT, RIYADH The Nofa Resort Riyadh, a Radisson Collection Hotel, features 57 bungalows and villas for business or leisure travelers, complete with free wi-fi and in-room coffee and tea facilities. radissonhotels.com

UAE

PARK INN BY RADISSON, RIYADH Located in the Al Malaz business district, Park Inn by Radisson features 192 rooms and suites. Guests will find a delightful selection of casual dining spaces offering local and international cuisine, including RBG and Bocca Bouna. radissonhotels.com

AL JADDAF ROTANA, DUBAI This 318-room property will showcase a combination of elegantly furnished rooms and suites, alongside five dining venues, a fitness and wellness center and an outdoor swimming pool. rotana.com

OPENING SOON MOROCCO

UAE

CONRAD ARZANA, RABAT Conrad Hotels & Resorts, Hilton’s contemporary luxury hotel brand, announced plans to bring the global brand to Morocco’s Atlantic Coast following the signing of an agreement to open Conrad Rabat Arzana. Home to 120 guest rooms, Conrad Rabat Arzana will bring locally inspired food and beverage ideas to two restaurants offering all-day dining and specialty cuisine, alongside the lobby bar and pool lounge.

Opening: 2021 ihg.com

THE DORCHESTER HOTEL & RESIDENCES, DUBAI Designed by international, award-winning architects Foster and Partners, this grand architectural structure boasts two interconnected towers, one housing the 10th iconic Dorchester Collection hotel and the other a residential tower. The 32-story residential tower includes only 39 fully furnished residences. Additionally, situated on the 30th, 31st and 32nd floor, The Residences, Dorchester Collection, Dubai, offers six elegant four- and five-bedroom penthouses. Bringing the interior design to life is none other than the Parisian Duo Gilles & Boissier.

Opening: 2021 omniyat.com/project/dorchestercollection/

OMAN HOTEL INDIGO, JABAL AL AKHDAR IHG Hotels & Resorts signed a Management Agreement with Redhat Al Jabal LLC to debut its global upscale boutique brand, Hotel Indigo, in Oman. A newly built property, Hotel Indigo Jabal Al Akhdar will feature 176 design-led rooms.

Opening: Early 2022 ihg.com

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THE ROVE EXPO 2020 HOTEL, DUBAI The Rove Expo 2020 hotel, part of the Rove brand, will feature 312 rooms, as well as 19 suites. It will boast several F&B outlets, including The Daily, a grab & go Rove Café and The Bar, along with a rooftop swimming pool and sundeck overlooking the Al Wasl Plaza, 100 percent sustainable in-room amenities, a 24-hour gym, prayer rooms and more.

Opening: October 2021 rovehotels.com

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

HospitalityNewsME HospitalityNewsME Hospitality_Mag HospitalityNewsME

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

PEOPLE ON THE MOVE

A NEW GM JOINS THE STOKE HOUSE AT TRUMP INTERNATIONAL GOLF COURSE Gates Hospitality announced Conchi Mari Ramos as their new general manager to oversee the popular international restaurant situated at Trump International Golf Course, Dubai.

JUMEIRAH AT SAADIYAT ISLAND RESORT APPOINTS SAVINO LEONE AS GENERAL MANAGER Jumeirah at Saadiyat Island Resort, Abu Dhabi’s luxury beachfront hotel, appointed Savino Leone as general manager. He joins the hotel with more than 25 years of hospitality experience.

NEW ROLE FOR YAS PLAZA HOTELS Aldar Properties announced that its hospitality and leisure arm has appointed Saurabh Bakshi as the new area general manager for Yas Plaza Hotels.

In his new role, Saurabh will oversee the strategic operations of the Aldar’s clustered portfolio at Yas Plaza on Yas Island.

IHG APPOINTS A NEW LEADERSHIP IHG Hotels & Resorts has announced the planned retirement of Pascal Gauvin, managing director (MD), India, Middle East and Africa (IMEA), at the end of the year. Leanne Harwood, currently MD of IHG’s Australasia and Japan (AUAJ) region, has been appointed as Gauvin’s successor.

AZAR SALIBA APPOINTED GM OF JUMEIRAH AL NASEEM Jumeirah Group, a leading luxury hospitality brand, announced the appointment of Azar Saliba as general manager of Jumeirah Al Naseem, its contemporary beachside property in Dubai.

SALAH HAMDAN MOHAMMED AL MAMARI APPOINTED AS GM RADISSON BLU HOTEL, SOHAR Radisson Hotel Group announced the appointment of Salah Hamdan Mohammed Al Mamari as general manager of Radisson Blu Hotel, Sohar.

TWO GMS TO LEAD MANDARIN ORIENTAL’S ISTANBUL AND BODRUM PROPERTIES Mandarin Oriental Hotel Group announced the appointment of Harun Dursun and Ersev Demiröz as general managers of Mandarin Oriental Bosphorus, Istanbul and Mandarin Oriental, Bodrum, respectively.

THOMAS SCHMELTER - NEW AREA GM INTERCONTINENTAL DUBAI FESTIVAL CITY HOTELS IHG Hotels at Dubai Festival City announced the appointment of veteran hotelier Thomas Schmelter as area general manager of IHG Hotels at Dubai Festival City, overseeing four properties and the Dubai Festival Arena.

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.l fal eb ano n.co m

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

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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NEWS

FOOD & BEVERAGE

THREE GENERATIONS OF COFFEE MAKERS AND STILL GOING STRONG Christian Salloum, managing director at BrandPortunity F&B Consulting, talks about the legendary Café Younes brand.

Amin Younes senior founded Café Younes in the old Bab Idriss neighborhood of Beirut in 1935. The café connects deeply with generations of Lebanese traditions, of changing lifestyles, devastating wars, and stories of love and prosperity. The familyrun establishment has created a unique coffee blend that is as rich as the most nuanced tapestry. Every cup of coffee is

made with hand-picked beans and roasted to perfection.

Café Younes has recently and proudly opened its first coffee shop called Black Coffee in the famous Sheikh Zayed Road district of Dubai. They have replicated the soul of the original café, practicing the same secret formulas the family has followed for over three generations. Serving the most exquisite coffees and breakfast items, including the renowned zaatar bagel, Café Younes successfully weaves the old and new in each and every one of its branches. blackcoffee.ae

IT’S ALL CONFIDENTIAL WITH IMAD KHAIRALLAH Imad Khairallah, CEO of Kitchen Confidential, has traveled the world donning several hats, from manager to consultant. However, Beirut has always been his base. Here, he explains how he managed to expand to the UAE, despite the challenges of Covid-19.

What can you tell us about your new opening?

We decided to split the business into two divisions: the largescale manufacturing and distribution business, and the restaurant business. With regards to our large-scale manufacturing operations, we have set up a factory in a joint venture with a large Dubai-based group, where we have started distributing to the GCC market under the brand name Recipe number 7. As for the restaurant business, under the Kitchen Confidential name, we are starting with cloud kitchens for online delivery before moving at a later stage to brickand-mortar restaurants either directly or through franchisees.

Why did you decide to open in the UAE? Our partners are well established in Dubai, so it was a natural choice for us.

What challenges are you facing?

Like most businesses, our plans were delayed due to Covid-19 by at least six months.

Do you have any future expansion plans?

We have many expansion plans, at all levels. kitchenconfidential.org Read the full article on hospitalitynewsmag.com

KITCHENLAB AND REEM E. AZOURY JOIN FORCES Together, they are working on the launch of a new meal kit delivery concept called Kit-Lab. We speak to Lamia Maatouk, GM at KitchenLab, to learn more.

Can you give us the lowdown on Kit-Lab? It is a meal kit delivery service designed for home cooks. Each kit includes cut, seasoned, portioned fresh ingredients and a recipe with tips and secrets to cook a deliciously nourishing meal that’s quick and easy to prepare.

Youmna Ziadé Karam and Michelle Gebeily launched Kitchenlab (Lebanon) in 2013 as a place offering hands-on and virtual cooking classes.

Recently, the duo has teamed up with talented developer and cooking instructor Reem E. Azoury, who brings a wealth of experience to the mix.

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What has been the biggest challenge you’ve faced with the product?

Sourcing ingredients was a little difficult, but we were able to solve this issue by applying smart menu engineering.

What's in the pipeline?

We have been approached by local and foreign investors interested in acquiring a franchise or partnering up. facebook.com/KitLab Read the full article on hospitalitynewsmag.com

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IN BRIEF

THE MAN BEHIND SUNSET HOSPITALITY GROUP With a motto of "Dream Big, Work Hard�, Antonio Gonzalez, CEO of Sunset Hospitality Group, was able to take his company to new heights. For the past 10 years, he has worked tirelessly to strengthen the Group’s portfolio and increase its global footprint while maintaining a stellar reputation as a leading international hospitality company.

What can you tell us about Sunset Hospitality Group (SHG)?

SHG was founded in 2011 and has rapidly grown to become a leading hospitality investment and management company, developing innovative pioneering concepts and multinational brands, with a presence in over 10 countries across 23 brands.

What prompted your decision to launch Azure Beach Resort in Beirut, marking SHG's first operational outlet in Lebanon?

After the success of Azure Beach in Dubai, we wanted to expand into a country known for loving life and living it to the fullest, which is why we chose Lebanon, offering

HOSPITALITY

EXPERTISE

How are you preparing your operations for post-Covid-19?

The pandemic taught us to prioritize the health and safety of our people and customers, which is why we ensure that our outlets are sanitized regularly, and social distancing and wearing masks is enforced.

What are your expectations for 2021?

With over 20 projects in the pipeline, we will continue to pioneer new openings in the market and add new brands to our portfolio. sunsethospitality.com

Save Beirut, a Dubai-based hospitality initiative, announced that it had raised a total of AED 1,171,686 (USD 318,000) in one day, on Sunday August 30 to help rebuild the city and support the people affected by the Beirut blast.

7management.me Billionaire Dubai redefines luxury dining

Pioneering an unprecedented unique dining experience, paired with a dramatically orchestrated show, Billionaire Dubai will ensure a masterpiece of entertainment when it opens in Dubai. billionairesociety.com Ayman Baky to open his third Sachi restaurant amid pandemic

Even though the restaurant industry has been severely hit worldwide by the pandemic, with most restaurants affected, Ayman Baky is doing things differently, by introducing a new branch of its Sachi restaurants. If the current construction plan stays on track, Sachi Park St should be open for business by the beginning of 2021. bakyhospitality.com

CREATIVITY

PROFICIENCY

AVAILIBILITY

KNOW-HOW

the Lebanese market a destination with breathtaking scenery, modern design and exquisite food and drinks. We look forward to opening next in Doha and Abu Dhabi.

Save Beirut raises over USD 318,000 to rebuild Beirut

RELIABILITY

C R E AT I V E H A R D WA R E F O R I N T E G R AT E D P R O D U C T S S . A . L Tel:+961 01 573573 Fax:+961 01 561599

CHIP HQ Building, Dora 5530 Sea Side Road, Beirut, Lebanon

Url: www.chip.com.lb Email:sales@chip.com.lb

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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NEWS

CHEFS

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NEW CHEF DE CUISINE JOINS WALDORF ASTORIA RAS AL KHAIMAH Waldorf Astoria Ras Al Khaimah has welcomed Yosuke Matsuoka as the new chef de cuisine at UMI Restaurant.

JIHAD DFOUNI EXECUTIVE CHEF OF HILTON RIYADH

Beginning his culinary career in 1996 as a chef and banquet chef roll, he has gained a wealth of experience in various Japanese and international restaurants and five-star hotels. In 2005, he was promoted as a head chef in two renowned restaurants in the US. waldorfastoria3.hilton.com

THE 24TH EMIRATES SALON CULINAIRE ANNOUNCED

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The Emirates Culinary Guild announced that the 24th Emirates Salon Culinaire (ESC) 2021 will take place on March 14-18, 2021.

Despite the challenging conditions brought about by the Covid-19 pandemic, the Emirates Culinary Guild is focused on kickstarting the industry along with business leaders and supporters to ensure that the United Arab Emirates continues to rebound from this crisis.. emiratesculinaryguild.net

Hilton Hotels announced the promotion of Jihad Dfouni from executive chef in Hilton Beirut Habtoor Grand and Hilton Beirut Metropolitan Palace to the newly opened Hilton Riyadh.

With around 30 years’ experience in the hospitality sector in Dubai and Lebanon, Dfouni brings to the table extensive culinary expertise in different types of cuisines. ihg.com

NEWS

SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

NICOLAS ABOU FAYSSAL, A SUCCESS STORY FROM THE CREATIVE CITY OF GASTRONOMY ZAHLÉ Can you tell us about Gardenia’s success?

The aim of Gardenia Grain D’Or has always been to satisfy an increasing demand for spices, grains, pickles and extra virgin olive oil. Since day one, we have tried to promote the traditional ingredients/meals of Lebanon and make them available to the Lebanese diaspora. Over the years, the brand’s portfolio has developed to include vinegars, instant Lebanese mixtures, canned foods and ready-to-eat meals.

What are the challenges you are facing, and how are you coping with them?

The challenges that we are facing are due to local policies. These are making our export process difficult. In addition, the government’s inability to transform our local system from import dependency to local production is an issue. gardeniaspices.com

Lebanese industrialist Nicolas Abou Fayssal founded Gardenia Grain D’Or in 1989. By offering products that embody the essence and culinary excellence of Zahlé, he was able to successfully transform his company into one of the largest food exporters in the Middle East.

DUBAI’S MKN-TRANSMED CULINARY INNOVATION CENTER RENOVATED

The German specialist in professional cooking technology, MKN is approaching the current challenging times caused by the Covid-19 pandemic with new ideas to make available the experience of its world of cooking live and online. Besides the new MKN digital events on Facebook and Instagram, the firm has invested in renovating the existing Culinary Innovation Center in Dubai along with Transmed. The upgraded facility now offers enhanced conditions for demos that allow distance

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

and keep everybody safe. Demos are now more convenient for operators, investors, consultants and contractors as well as new concepts and they are conducted individually for every company, tailored to their special interests. A full presentation with the new MKN FlexiChef 2.0 and SpaceCombi Team and Magic Team as well as all other equipment required for a professional kitchen can be done via zoom or live. The MKNTransmed Culinary Innovation Center is also set up to act as a training center for equipment operations or for equipment service and maintenance, as well as food presentation from Transmed Food Service. Whether you decide to experience the MKN world of cooking live or online, rest assured that experienced sales professionals and chefs will report on MKN equipment, cooking methods and individual food products.

While the chefs prepare a variety of dishes, viewers can gain deeper insight into MKN professional cooking technology and new products. MKN and Transmed warmly invite everyone to take part in the demos at the new Culinary Innovation Center live or as part of the interactive digital event. mkn.com

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

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

A Bchamoun Main Road, Lebanon | P + 961 5 801 649 | E info@aba-lb.com | W www.aba-lb.com

EVENTS

HORECA

SAUDI HORECA

CONFIRMS NEW LOCATION Having postponed this year’s edition due to Covid-19, Saudi HORECA will be taking place in a new venue from February 2-4, 2021. We asked event organizer Jad Taktak, GM of Semark Group, what additional safety measures will be taken and what visitors can expect to find.

What can you tell us about the new venue for HORECA?

How challenging has it been to organize this edition?

Why should professionals visit Saudi HORECA?

The event will be taking place at Riyadh Front Exhibition and Convention Center, which is the biggest venue of its kind in the kingdom at 245,000 sqm. The exhibition center is ideally located just 10 minutes from the airport and within close proximity to the city center.

It has been a difficult time for businesses around the world, and organizing Saudi HORECA has been complicated for a number of reasons. The most important factor has been rebuilding trust and reassuring visitors that the exhibition is a safe environment. The Saudi government did a great job in containing the pandemic, but since this is an international event, many of the participants coming from abroad are still struggling with curfews and restrictions in their countries. We will see what effect this has on visitor numbers. We hope traveling will be much easier by February.

Saudi Arabia is one of the biggest business markets in the Middle East, and HORECA is by far the largest food, beverage and hospitality exhibition in the country, both in terms of space and number of exhibitors.

It provides a massive platform for a huge variety of exhibitors. The event generated business deals exceeding SR 2.7 billion in 2019.

What Covid-19 precautions will you be taking?

The Saudi General Commission for Exhibitions and Conventions had issued a protocol concerning the precautions related to Covid-19. The aisles will be 5 meters wide, instead of 3 meters to ensure social distancing, and registration will be online to prevent queuing onsite. Hygiene procedures, such as sterilization, will be enforced at the entrances to protect staff, visitors and exhibitors. No one will be authorized to enter without a mask, and all exhibitors will be asked to follow strict hygiene guidelines at their stands.

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How many international exhibitors are you expecting?

Saudi HORECA will have five international pavilions, in addition to companies from around 25 countries. The pavilions comprise Lebanon, USA, Greece, Jordan and China.

We make sure that the event always highlights the latest trends and innovations in hospitality and foodservice, and we always attract the highest quality of buyers from all hospitality sectors.

Furthermore, the event hosts a range of prestigious competitions — the Hospitality Salon Culinaire and Saudi Barista Competition are just a couple of examples — that shine a bright light on rising talents in the industry. saudihoreca.com

EVENTS

WHERE TO BE SEEN

HOSPITALITY EVENTS CALENDAR 2021 Your reference for the leading industry events around the world

JANUARY 31 Jan.-3 Feb. GERMANY ISM Koelnmesse ism-cologne.com

FEBRUARY 2-3 Feb. KSA SAUDI ARABIA HOSPITALITY INVESTMENT CONFERENCE Bench Events ahic.com/shic 2-4 Feb. RIYADH, KSA SAUDI HORECA Semark saudihoreca.com 21-25 Feb. DUBAI GULFOOD Dwtc gulfood.com

MARCH 9-12 Mar. GERMANY ITB BERLIN The World's Leading Travel Trade Show Messe Berlin GmbH itb-berlin.de 15-17 Mar. ITALY SIGEP Riminifiera sigep.it 19-23 Mar. GERMANY PROWEIN Messe Dusseldorf prowein.com

APRIL 17-20 Apr. GERMANY AMBIENTE Messe Frankfurt Exhibition GmbH ambiente.messefrankfurt.com/ frankfurt/en.html

MAY 16-21 May DUBAI ARABIAN TRAVEL MARKET Reed exhibitions arabiantravelmarket.com 17-20 May SPAIN ALIMENTARIA Alimentaria Exhibitions alimentaria-bcn.com 25-28 May LEBANON HORECA LEBANON Hospitality Services horecashow.com 31 May-2 Jun. DUBAI THE HOTEL SHOW Dmg Events Middle East & Asia & DWTC thehotelshow.com 29 May-2 Jun. FRANCE SIRHA GL events Exhibitions sirha.com

JUNE 9-12 Jun. LEBANON THE GARDEN SHOW & SPRING FESTIVAL Hospitality Services & Myriam Shuman the-gardenshow.com

SEPTEMBER 7-9 Sep. ABU DHABI SIAL ME SIAL Middle East FZ LLC sialme.com 7-9 Sep. KINGDOM OF SAUDI ARABIA THE HOTEL SHOW SAUDI ARABIA Dmg: Events Middle East & Asia thehotelshowsaudiarabia.com

OCTOBER 5-7 Oct. JORDAN HORECA JORDAN Laurence & Husseini Consult & Expo Jordan horeca-jordan.com 9-13 Oct. GERMANY ANUGA Koelnmesse Co anuga.com 14-16 Oct. LEBANON WHISKY LIVE BEIRUT Hospitality Services whiskylivebeirut.com 22-26 Oct. ITALY HOST MILANO Fiera Milano hostmilano.it

NOVEMBER 7-9 Nov. DUBAI GULFOOD MANUFACTURING Dwtc gulfoodmanufacturing.com 15-17 Nov. KUWAIT HORECA KUWAIT Leaders Group & Hospitality Services horeca-kuwait.com 18-20 Nov. LEBANON BEIRUT COOKING FESTIVAL Hospitality Services beirutcookingfestival.com 18-20 Nov. LEBANON SALON DU CHOCOLAT BEIRUT Hospitality Services salonduchocolatbeirut.com 30 Nov.-2 Dec. DAMMAM, KSA HORECA DAMMAM Semark saudihoreca.com

DESITA AWARD 2020 Desita announced the launch of the new edition of the DESITA AWARD – GELATO & PIZZA EXPERIENCE. The award is a reference for the global community of designers and creativities, fully embracing the values of the open innovation methodology, inviting them to rethink the whole experience related to

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

the sectors of gelato and pizza. This year’s edition extends the scope of its research to a wider range of product typologies and services, building strategic alliances with key players on the Italian food scene.

The award consists of two main categories: GELATO EXPERIENCE and PIZZA

EXPERIENCE. Each covers three different project typologies: Tools and Packaging, Interaction and Delivery service.

Final deadline for presenting the projects: Thursday December 17, 2020. desitaaward.com

BUSINESS

INTERVIEW

THE KEY TO SUCCESS AMID A GLOBAL CRISIS

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

With the entire world, and the hospitality industry in particular, in the midst of unprecedented times, all eyes are on the sustainability strategies of leading industry brands. HN spoke to Mark Willis, CEO Middle East & Africa of Accor, to learn more about the chain’s formula for success.

How do you assess the performance of the hospitality industry in the MENA region during the time of Covid-19 and how do you benchmark it against its global counterparts?

We are seeing a very positive demand from both local and regional markets for the Middle East and North Africa.

With the ease of travel restrictions, we are seeing bookings coming from neighboring countries in the Gulf region, as well as demand for local staycations from residents and locals within the markets.

Staycations are proving to be quite popular since the ease of restrictions, especially in the UAE which was one of the first countries to ease both internal travel and international travel.

We are also seeing the same trend in Egypt and Morocco, where locals and residents are choosing to spend their weekends in hotels. Until international travel resumes to pre-Covid levels, and travel restrictions ease, we are seeing staycations as a very positive trend.

How did Accor reinforce its market positioning during the crisis?

Transparency in communication: guests want to feel safe and be aware of everything we are doing to ensure their safety more than ever before. For this reason we have launched the ALLSAFE program in partnership with Bureau Veritas to ensure guests can be aware of all steps that are being taken on a daily basis in the hotel.

Flexibility in cancellation: we all know that making long term plans can be quite tricky nowadays. Regulations change very regularly which may impact travel, therefore we need to ensure we provide enough flexibility for our guests to be able to move or cancel their stay at short notice.

Technological advancements: hand in hand with safety, Covid has accelerated the need to advance technological features in the hospitality industry. Some of these have been included in our ALLSAFE program, such as digital menus that can be viewed on your own mobile, whatsapp communication with hotel teams and self check in/check out when at the hotel.

Value for money: this year has impacted everyone to some degree. At Accor Middle East & Africa we recognize the need to be able to offer guests our services and fantastic locations at an affordable rate. With this in mind, we have launched an exclusive 50 percent off for our loyalty members when they sign up for the program (which is free) and book our hotels through their profile. This offer is running until the end of the year for stays until March 2021 and will have following exclusive offers and promotions the months after.

Development at the moment is seeing an increase in demand for projects which are leisure destinations, with focus on allinclusive concepts and lifestyle geared brands What part did having a diverse portfolio of hotels and customer base play in enabling you to sustain your operations?

With over 25 hotel brands which range from economy with Ibis and Novotel to Luxury with Raffles, Fairmont and Sofitel, we offer owners a wide selection of brands and opportunities to fit their project. Being able to cater to different requirements of guests has allowed us to create tailor-made experiences.

What can you tell us about your development strategy and your key markets post-Covid?

Our development strategy continues to be strong and focused in the region.

We are currently looking for new developments that will allow us to bring new products and brands into our area, while we also consider takeover and conversions of existing properties which are looking to change their management company, Development at the moment is seeing an increase in demand for projects which are leisure destinations, with a focus on all-inclusive concepts and lifestyle geared brands.

Key destinations for us continue to be the UAE, Saudi Arabia, Egypt and Morocco.

Will you continue your growth plans as per your agenda?

Our development plans continue to progress as per our strategy: • Current portfolio Middle East & Africa: 299 properties (64,856 rooms) • Pipeline Middle East & Africa (36 months): 103 properties (25,814 rooms)

Where do you see Accor in the next five years?

For the Middle East & Africa region, our aim is to continue to grow our footprint and brand portfolio by bringing in new concepts such as 25 Hours, The House of Originals and Mama Shelter. We also want to continue increasing the presence of our existing brands, such as Raffles, Rixos (which offers all-inclusive options for guests), Fairmont and Sofitel, which prove to be very popular with travellers in our region. all.accor.com

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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BUSINESS

TOURISM

HOW HEALTH AND

WELLNESS TOURISM CAN REVIVE HOSPITALITY

Covid-19 has impacted every sector of the economy.

Mansoor Ahmed, director (MENA) for Healthcare, Education and PPP at Colliers international, talks revival and the role of wellness tourism as travel restrictions are gradually lifted and hotels begin to reopen.

Based on a report issued by the World Tourism Organization (UNWTO) in May 2020, international tourist arrivals dropped by 22 percent in Q1 2020 compared to the same period in 2019. This signals a potential decline of 60 to 80 percent for the whole year and translates into a loss of 67 million international arrivals and about USD 80 billion in receipts globally. The report also forecasts that up to 120 million direct tourism jobs are at risk. Indeed, 2020 has marked the worst performance for international tourism since 1950, putting an abrupt end to a 10-year period of sustained growth.

Based on the survey conducted by Colliers MENA Hotels team in April 2020, 79 percent of hotel owners in the MENA region decided to partially or fully close their hotels due to low occupancy rates and 54 percent of respondents expect the market to take about six to 12 months (from the start of recovery) to return to 2019 occupancy levels.

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

Even once the travel restrictions are lifted, travelers will have to adapt to a new “normal,” which will require Covid testing, social distancing and many other practices and policies.

The Global Medical & Wellness Tourism Market An important factor is to understand that wellness tourism is different from and larger than medical tourism, as presented below:

Global tourism: USD 5.3 trillion in size and 11.9 billion total trips.

Global medical tourism: USD 70 – USD 80 billion in size and 14 – 16 million total patients/trips.

Global wellness tourism: USD 639 billion in size (projected to increase to USD 919 billion by 2022) and 830 million total trips.

WELLNESS CONNECTS ALL ASPECTS OF HEALTH Spiritual

Intellectual

Expanding a sense of purpose and meaning in life

Recognizing creative abilities and finding ways to expand knowledge and skills

Social Developing a sense of connection, belonging, and a well-developed support system

Occupational Personal satisfaction and enrichment derived from one’s work

Physical

Emotional

Recognizing the need for physical activity, diet, sleep and nutrition

Coping effectively with life and creating satisfying relationships

In collaboration with

Based on latest available data, global market size reached USD 4.22 trillion by 2017, representing a growth of 12.8 percent from 2015 to 2017. To revive the MENA’s travel, tourism and hospitality sectors, governments, private investors and operators will be required to look beyond traditional medical tourism and spas. They will need to offer a wide range of services that encompass healthcare and wellness services (highlighted below) to attract local, regional and international tourists and achieve sustainable recovery and growth.

GLOBAL MEDICAL & WELLNESS MARKET SIZE $4.22 TRILLION IN 2017 MENA MARKET $14 BILLION (0.34%)

Traditional & Complementary Medicine

Personal Care, Beauty & Anti-Aging

Wellness Real Estate

$360b

$134b

MENA N/A

MENA 506m (0.4%)

Back to basics On 28 May 2020, the UNWTO released a set of guidelines to help the tourism and hospitality sectors emerge stronger and more sustainably from Covid-19. The UNWTO guidelines highlight “the need to act decisively to restore confidence and, as UNWTO strengthens its partnership with Google, to embrace innovation and the digital transformation of global tourism."

The guidelines provide both governments and businesses with a comprehensive set of measures designed to help them open tourism up again in a safe, seamless and responsible manner.

Highlighting the importance of restoring the confidence of travelers through safety and security, the UNWTO protocols and the guidelines are designed to reduce risks in each step of the tourism value chain. These protocols include the “implementation of check procedures where appropriate, including temperature scans, testing, physical distancing, enhanced frequency of cleaning and the provision of hygiene kits for safer air travel, hospitality services or events.”

MENA N/A

$639b MENA $9.8b (1.5%)

Workplace Wellness

Thermal /Mineral Springs

$48b Preventive & Personalized Medicine and Public Health

$56b

MENA $942m (1.9%)

MENA 366m (0.7%)

$575b MENA N/A

Healthy Eating, Nutrition & Weight Loss

The health and wellness sector can act as a catalyst to revive travel, tourism and hospitality in the MENA, especially in the UAE, KSA and beyond

$1,083b

Wellness Tourism

$702b

Spa Economy

Fitness & Mind-Body

$119b

$595b

MENA $2.6b (2.2%)

MENA N/A

MENA N/A

Win-win partnerships Based on an in-depth experience in the MENA, Colliers believes that provision of tertiary care healthcare facilities offering minimal care in case of emergencies will further boost the confidence of travelers.

For hub cities, such as Dubai, Abu Dhabi, Riyadh, Jeddah and Cairo, tour and hotel operators can forge links with local hospitals that are known to provide excellent care.

For resorts outside the main cities, similar to the coastal resorts in Egypt, Jordan, Oman, the UAE and more recently KSA (Red Sea Project, Qiddiya Entertainment City and Amaala Red Sea Riviera), hotel operators may have to join forces to provide and the support facilities. This may take the form of shared capital cost to establish a suitable healthcare facility. To improve profitability, the facility would also serve the permanent catchment population as well as tourists and those owning holiday homes.

Another option for the establishment of healthcare facilities could be Public Private Partnerships (PPP), where such facilities are considered as “public good” and governments provide regulatory and financial incentives to attract private investors and operators.

To make the tertiary care hospitals more profitable and hence attractive to investors and operators, other health and wellness “packages” could be offered as part of “tourism packages.” These have an additional positive impact on tourism and hospitality sectors as wellness tourists can often extend their stay.

Typical wellness packages would include beauty, cosmetic, weight loss, fitness, diet and nutrition, rehabilitation (trauma, accident and mental health) and other health-driven wellness treatments.

Conclusions The health and wellness sector can act as a catalyst to revive travel, tourism and hospitality in the MENA, especially in the UAE, KSA and beyond.

The introduction of health and wellness services is expected to not only revive travel, tourism and hospitality but also provide sustainability to the sector by offering concepts identified in the report, which require both domestic and international tourists to stay from a few weeks to several months rather than just days.

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BUSINESS

TOURISM

TRAVELING IN

As we enter fall, most airports are still deserted. Ralph Nader, CEO of Amber Consulting, discusses the continuing rise in domestic travel.

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

In collaboration with

As the World Tourism Organization (UNWTO) reported, Covid-19 has been by far the worst crisis to affect the international tourism industry since 1950.

develop specific tourism products and tours to meet the needs of local travelers.

Meanwhile, airlines, travel agencies, resorts and hotels are offering discounts of up to 50 percent to encourage internal travel. Thailand has also outlined efforts to incentivize domestic travel from July. It is expected that a staggering $31.3bn will be borrowed by the government in 2020-21 and channeled towards incentives and subsidies to help stimulate the industry. Elsewhere in Southeast Asia, the Philippines has outlined a series of safety measures, including sanitation and physical distancing regulations, necessary for the re-establishment of domestic tourism.

People are accepting the fact that traveling, as we once knew it, won’t return anytime soon.

According to research done by Oracle and Skift, after the lengthy “stay-at-home” procedures, everyone is impatiently waiting to travel. About half of those surveyed in North and Latin America plan to book trips in the next six months, and 38 percent of those in Asia-Pacific and Europe are planning getaways.

Domestic tourism could become a “lifesaver” approach to stimulating economic growth as restrictions are eased in many countries around the world

Not too far from home With the coronavirus pandemic causing the closure of national borders and the suspension of international travel, the inbound tourism market is almost nonexistent. In addition, due to the anxiety linked to being far from home, many would-be travelers consider it safer to stay close to home.

Rediscover Lebanon Similar to the international scene, domestic tourism was the one and only alternative for many Lebanese travelers during the summer.

Countless numbers discovered the country’s beauty by exploring new areas. Since guesthouses provided the perfect alternative to hotels, Lebanese travelers kept properties fully booked until the end of the summer, especially over weekends. This pushed the average occupancy rate higher than previous years. Also, a lot of guesthouses witnessed extended stays of more than four nights.

The table below provides a comparison of

Domestic tourism could become a “lifesaver” approach to stimulating economic growth as restrictions are eased in many countries around the world. Thus, governments in emerging markets have begun to explore whether domestic tourism can kick-start their economies.

After all, desperate situations call for desperate measures.

Vietnamese people travel to Vietnam destinations” is a new program designed by the Vietnamese government to stimulate domestic tourism. It aims to

the average occupancy rates at some of Lebanon’s well-known guesthouses for the months of June and July 2019 to the same period in 2020.

The nightmare could turn to gold Experts reveal that travel destinations are more popular due to local currency drop.

After the devaluation of the Turkish lira, Istanbul has become a go-to destination for tourists from all over the world. The Southeast Asian countries, such as Thailand, Vietnam, and Cambodia, are no different thanks to their favorable rates. This is good news for Lebanon’s tourism market. The nightmare of the Lebanese pound's rapid depreciation could enhance the country's tourism appeal by boosting the purchasing power of prospective tourists from abroad.

This, of course, relies on maintaining security inside the country.

However, in light of the current situation, there is always a rise after a fall, and the tourism sector will undoubtedly bounce back with solutions. The “Travel Bubble” — which has allowed the reopening of borders to certain nations — has enabled “free-travel zones” between neighboring or nearby countries that have demonstrated considerable success in containing and combating the Covid-19 pandemic within their respective borders.

Hence with the opening of airports in our region, could this be the best way forward for Middle Eastern countries? Perhaps forming a strong bubble is the best way to save the region’s tourism industry. Only time will tell.

OCCUPANCY RATE COMPARISON IN LEBANON June 2019 vs June 2020

Jun-20

Jun-19 100% 100%

July 2019 vs July 2020

100% 100%

July-20

July-19 100% 100%

100% 100%

100% 100%

95% 95%

90% 90%

85% 85% 70%

75%

80%

85%

79%

85%

85% 85%

80%

85%

73%

Al Haush

Dar Camelia

Beit Douma

Beit Trad

Zita Fidar

Dar Alma

Bkerzay

Al Haush

Dar Camelia

Beit Douma

Beit Trad

Zita Fidar

Dar Alma

Bkerzay

55%

Source: Amber Consulting Research and Data

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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BUSINESS

32

HOTELS

HOSPITALITY NEWS ME | DEC 2020-JAN 2021

In collaboration with

UAE HOSPITALITY REVIEWED, RESTRUCTURED, RE-EMERGING

In 2020, the tourism sector grappled with what has been described as a “black swan event” — the Covid-19 pandemic.

Kostas Nikolaidis, Middle East and Africa executive for STR, explores the way in which the UAE has responded to the threat and supported the hospitality industry.

Following the worldwide travel restrictions and ensuing border closures in February and March 2020, hotel operations had to be reviewed, with many resorting to temporary closures, broadly in line with what was happening globally at the time. Unsurprisingly, hotel performance dipped, with many markets across the UAE recording low levels of occupancy.

Hotels in Dubai, for example, bottomed out at 20 percent occupancy during that period of extreme uncertainty. Abu Dhabi reached 39 percent, and Ras Al-Khaimah and Sharjah 15 percent. This was only temporarily, though, as the industry adjusted to the new market conditions and hopped on the long road to recovery.

Workforce restructures, tighter cost control, closures coupled with future uncertainty took their toll. However, with restrictions starting to ease from May and flights resuming in summer, hospitality was able to re-emerge.

Eid al-Fitr at the end of May was a strong signal that staycations would play an important role for the country. In Dubai, it was at that point that the 30 percent occupancy ceiling was broken for the first time since the pandemic began — a trend that would repeat every weekend throughout the summer until Eid alAdha in August, when hotel occupancy reached 55 percent. The big winners were the northern Emirates of Ajman, Ras alKhaimah and Fujairah, which witnessed occupancy levels in excess of 70 percent during the holiday. This was due to a large portion of staycation demand venturing further away from the big cities. For many, it was the first of several staycations to follow.

Interestingly, Abu Dhabi displayed resilience during this time. In comparison to Dubai, Abu Dhabi’s smaller market (29,427 rooms versus 108,386), reliance

on the domestic UAE market as a source of hotel demand and its relatively high percentage of long-stay guests, helped maintain average occupancies above the 50 percent mark almost throughout the pandemic period until today.

While there are still many unknowns regarding the evolution of the pandemic and the post-Covid environment, it is encouraging to see the hospitality industry re-emerging. There is still an appetite for travel and smart destinations, so hotels and tourism businesses will always find ways to leverage disruption to create new opportunities. With the most recent forecasts pointing to a slow multi-year recovery, the expectation is that all stakeholders should and will react to enable tourism and hospitality to grow and flourish in the country once again.

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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BUSINESS

MARKET UPDATE

KSA

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

In collaboration with

COUNTRY REPORT:

HIGH HOPES UPENDED

BY PANDEMIC

As the coronavirus pandemic continues to bring the economies of the world to their knees, Saudi Arabia is trying to find ways to stay afloat. Nada Alameddine, partner at Hodema consulting services, discusses the role of tourism in the kingdom’s future and its Vision 2030 targets.

The traditionally oil-oriented economy, which had started veering towards more diverse industries in recent months, is hit hard by the drop in oil demand globally.

Figures released at the end of September by the General Authority for Statistics show that the country’s economy shrank 7 percent year-on-year (y-o-y) in Q2 2020, with the private sector showing a negative growth rate of 10.1 percent, and the public sector declining by 3.5 percent. Unemployment hit its highest level on record, reaching 15.4 percent from April to June. The oil sector contracted an annual 5.3 percent, with its refining activities dropping 14 percent y-o-y and thus its revenue plummeting. Indeed, the pandemic strongly affected demand for oil. The national flagship Aramco reported a 44.6 percent drop in Q3 net profit, and a 73.4 percent y-o-y plunge. Nevertheless the company announced it would distribute dividends for the rest of the year, which traditionally provides a major boost to limit the country’s fiscal deficit.

But the short-term future may look a little bit rosier; the ease of Covid-19 restrictions in the Q3 has brought consumer spending back to a relatively normal level. The increase in VAT from 5 to 15 percent — an increase implemented in July — is also a convenient way to bail out public accounts.

But the watchword is caution. The prebudget 2021 released by the Ministry of Finance in September plans to reduce spending by 7.5 percent from SR 1.07 trillion to SR 990 billion (USD 263.9 billion) to reduce the deficit.

As well as tightening its belt, Saudi Arabia has decided to ease foreign workers’ contractual restrictions and increase their mobility, such as the freedom to change jobs or apply for exit visas without their employers’ consent. The “Labour Relation Initiative,” which comes into effect next March, can potentially impact 10 million foreign workers, who account for a third of the population. The idea is to make the labor market more competitive and to attract foreign skills and investment.

The country’s strategy to develop tourism is fairly recent, so only time will tell if it can survive the global crisis This fresh move could be beneficial for the hospitality industry, a key sector Crown Prince Mohamed Ben Salman is focused on, and pillar of the Vision 2030 plan to diversify the economy. It is hoped that the sector could grow to reach 10 percent of the GDP in the next decade, up from its current level of 3 percent. Many announcements and changes have already been made in recent months, such as the new simplified visa protocol for foreigners and the millions invested in large hotel and F&B projects across the country: the Red Sea Project, for example. Although global tourism is on pause and the future looks uncertain, Saudi authorities remain hopeful to reach their 2030 target of welcoming

100 million tourists annually. This seems overly ambitious though. France, the top destination globally, only recorded 90 million tourists in 2018. For KSA it would mean a six-fold increase in arrivals, as the country registered 17 million visitors in 2019.

At Riyadh’s Future Hospitality Summit, held in October, Minister of Tourism Ahmed AlKhateeb announced the completion of an additional 500,000 hotel rooms, the creation of 1 million jobs and the training of 12,000 new tour guides — a massive increase from the 900 that are currently registered. He also insisted that foreign and local investors will be given equal opportunities, seen by many as a call for help to reach the challenging target. Religious tourism will remain the main focus of the plan. Around 8 million pilgrims flocked to the country in 2019 for Umrah, and authorities believe this could increase to 30 million people. The Hajj, however, doesn’t have a lot of room for expansion — with about 2.4 million visitors a year — as the number is limited because of space and safety measures.

Back in June, the government announced a USD 4 billion tourism development fund to be launched when recovery from Covid-19 starts. The fund is partnering with two local banks to inject USD 43 billion in upcoming touristic projects. Meanwhile, the World Tourism Organization (UNWTO) has announced it will open a regional office in the kingdom next year.

The country’s strategy to develop tourism is fairly recent, so only time will tell if it can survive the global crisis.

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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BUSINESS

HOTELS

PLAYING IT SAFE:

HOTELS & COVID-19 Covid-19 has created challenges that the hospitality industry has never encountered before.

Chirine Salha, consultant, discusses the response of hotels.

This is by far the most significant crisis ever to impact the travel and lodging sector. As lockdown measures ease across several countries, hotels are now faced with the challenge of reopening safely and are already planning changes in response to Covid-19 concerns. Indeed, many hotels are wondering what steps to take to make their properties safe while complying with government regulations and their stringent corporate guidance. The race is to regain the trust of reluctant travelers, because ultimately, people will always want to “get away” and enjoy that delayed holiday.

Perhaps one of the biggest changes in adjusting to the new normal is in the cleaning and hygiene services. In order to demonstrate that to guests, hotels have more visual cleaning staff; housekeepers have moved from the back of house to the front of house.

Major hotel brands have worked hard to communicate a clear message about what they are doing to fight Covid-19 in terms of cleaning and safety. Marriott introduced the “Global Cleaning Council” to develop new standards, while Hilton announced its “Clean Stay program.” IHG’s “Way of Clean” program aims to elevate the cleaning

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standards in guest rooms and public spaces.

chains have gone as far as setting up 24/7 medical-care corners for their guests.

Newly implemented procedures can start from the reservation stage, with the guest being asked how often they would like room cleaning, to being briefed on major highlights of the cleaning protocol, such as a 48-hour time lapse between reselling the same room.

Gone are the in-person greetings and welcome drinks upon arrival, now replaced with a welcome PPE kit. And customized concierge services are moving to text messaging services.

The airport transportation experience has also been affected. Hotels are multiplying their airport pick-ups and drop-offs to accommodate fewer guests in each vehicle. Some have put up a shield between the driver’s seat and back passenger seats, limiting the use of air conditioning and prohibiting the use of the passenger’s front seat.

The arrival experience has shifted to a somewhat clinical welcome with guests being directed to a doormat at the entrance to disinfect their shoes, entering the hotel through automated doors and having the unavoidable thermal temperature scan.

Social distancing signage and floor markers are all too visible; floors are marked to encourage one-way pedestrian flow between entrance and exits. Some hotel

Luggage carts are being sanitized after each use. Luggage that enters the property is disinfected using UV technology or electrostatic sprayers.

Inside the hotel, aesthetics are taking a backseat. The focus is now on safety and social distancing signage, hand sanitizing stations in high traffic and high touch-point areas and less furniture to avoid congestion.

Checking in and out of a hotel room is shifting towards a contactless experience with digital keys and bill payments done via a mobile phone. This means less contact with front-office staff, less sanitizing efforts of magnetic keys and less waiting time at the front desk.

During Covid-19, less is more; a cleaner hotel means seeing fewer items in your room, such as decorative pillows, pads and pens, pamphlets, or a fully stocked minibar.

Decluttering is the call of the day. Vacuum packaging of pillows and blankets, as well as protective sleeves on devices, are being introduced and hotel information is being provided digitally when possible.

For long stayers, housekeeping services are becoming more infrequent but with a more intense cleaning, ranging from sanitizing DND signs to air ducts and steam cleaning fabrics on a regular basis. Hilton has also rolled out seals on guestrooms to indicate that the room is disinfected and hasn’t been accessed since it was last cleaned

Major hotel brands have worked hard to communicate a clear message about what they are doing to fight Covid-19 in terms of cleaning and safety As delivering on the safety promise becomes more important than ever, technology will be a big part in how the new and enhanced safety measures are demonstrated to guests. Some hotels in Asia are introducing robots to conduct the public space cleaning of high touch-point areas, such as handrails, lifts and panels.

Housekeeping is not the only department to see its work practices revised. F&B facilities like restaurants and room service are also adapting. Buffets are fading away as restaurants are moving towards digital menus, single-use plastic cutlery, no preset condiments, grab’n’go options and even “knock and drop” at guestroom doors for room service.

Meeting rooms are being set up to respect social distancing between attendees, with holders separating used pads and pens from the sanitized new ones. Break times are being multiplied to create smaller and more frequent breaks to discourage large staff gatherings.

None of the aforementioned measures come easy for hotels, as offering a personalized service and providing a warm, welcoming environment for guests has always been a top priority. The challenge for hotels is to think of new ways to demonstrate the essence of hospitality while disconnecting the guests from the staff. Accepting that the traditional methods are no longer applicable today is the first step toward adapting to the new normal.

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

37

BUSINESS

EYE ON

TURKEY: VISION 2023

To mark the centenary of the founding of the Republic of Turkey, the government has launched its Vision 2023 initiative. Ersin Yildirim, senior manager for the Middle East & Africa at HVS, maps out what’s planned.

Tourism is one of the key pillars for Vision 2023, which aims to solidify the country’s appeal as a major hub for people and capital flows. Indeed, the goal is to place Turkey among the world’s 10 strongest economies by 2023 (a target of GDP of USD 2 trillion).

While Turkish tourism has witnessed several setbacks in the last decade due to the geopolitical instability, devaluation of the Turkish lira and most recently the impact of Covid-19, it has repeatedly proven its resilience through the country’s tourism and well-developed infrastructure.

INTERNATIONAL ARRIVALS (2015-2020)

45,058 39,488 36,245 32,410

25,352

A diverse offering Turkey has strong fundamentals as a tourism destination, offering diverse experiences and enhanced connectivity to its visitors with a unique location between Europe and Asia. Since the liberalization of the Turkish economy in the 1980s, tourism has been a catalyst for economic growth, boosting the country’s exports in order to offset its lasting trade deficit. Consequently, the tourism industry has been identified as a strategic lever to improve Turkey’s economic welfare and achieve its Vision 2023 objectives.

Turkey, unlike other countries in the region, benefits from diversified tourism, appealing to both domestic and international tourists.

The sector is driven by a strong share of both leisure and corporate demand, in equal measure, thanks to its location and importance of the local economy.

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

12,634

5,442

4,636 269

2015

2016

2017

2018

2019

Q1 2019 Q1 2020

Q2 2019 Q2 2020

Source: Ministry of Tourism and Culture, 2020

International tourism arrivals plummeted in 2016 due to the terror attacks and the political crisis with Russia. Tourism rebounded swiftly, growing from 25 million visitors in 2016 to 45 million visitors in 2019.

Moving forward, the Turkish government

aims to increase the number of international arrivals to 65 million within five years.

Achieving this target, however, will be dependent on the pace of recovery in the post-Covid era of travel.

In collaboration with TOURISM INCOME (USD BILLIONS, 2015-2020)

Opportunities and challenges for Turkish tourism ahead of 2023

29 25

24 20 16

4

2016

2015

2017

2018

2019

Q1 2018

5

3

Q1 2019

Q1 2020

Source: TurkStat, 2020

Total tourism income exhibited a parallel trend with international arrivals between 2015 and 2020. Turkey’s Ministry of Culture and Tourism aims to increase tourism income in the next five years by focusing on

growing niche segments, as golf, medical and halal tourism, diversifying the tourism portfolio and appealing to new source markets with higher average expenditure per capita.

AVERAGE EXPENDITURE PER CAPITA (USD, 2015-2020) 912

797 723

697 Q1 2015

Q1 2016

Q1 2017

Q1 2018

697 Q1 2019

727 Q1 2020

Source: TurkStat, 2020

In contrast with the international arrivals and tourism income, average expenditure per capita has been declining in the last five years, registering a negative CAGR of -4 percent between Q1 2020 and Q1 2015.

Average expenditure per capita for Turkish tourism has historically been subpar compared to other European destinations mainly due to the devaluation of the Turkish lira against other currencies and the

prevalence of all-inclusive resorts in the coastal areas at heavily discounted rates.

Therefore, average expenditure per capita has been identified as the most important KPI by the Ministry of Culture and Tourism as the country moves towards achieving its Vision 2023 tourism goals. In order to increase the average spending, Turkey aims to further diversify its source markets, grow the average length of stay and focus on alternative tourism offerings.

REVPAR ISTANBUL (2015 -YTD 2020) In USD

Opportunities • In the last decade, Turkey has become a medical tourism hot spot appealing to visitors from the Middle East and Europe primarily for hair transplant, eye surgery, plastic surgery and physiotherapy treatments. Turkey has the potential to capture a larger share of the global medical tourism market in the future with its state-of-the-art hospitals, qualified medical personnel and world-class infrastructure.

• According to Singapore-based Muslim travel specialist Crescentrating’s 2020 report, Turkey ranks third globally as a halal-friendly tourism destination. The country will continue to be at the forefront of halal travel, which is a lucrative market that has witnessed exponential growth in recent years.

• The completion of Istanbul Airport — which will be one of the largest airports in the world with the capacity to accommodate 200 million passengers per year onceall phases have been completed. Will improve Turkey’s accessibility even further. Other mega-projects under development, such as Galataport, Istanbul Channel (Kanal Istanbul) and Istanbul Financial Center, will complement Turkey’s tourism offering.

• The Ministry of Culture and Tourism’s continued efforts on the promotion of the country through various initiatives and the growing network of Turkish Airlines will ensure the sustainability of Turkey’s tourism growth in the upcoming years.

• Turkey has a stable domestic tourism demand base, which will offset the detrimental impact of Covid-19 on the country’s tourism income in the short term. The Turkish government has various initiatives in place to promote the country as a safe destination with extensive sanitization protocols in hotels, airlines and other tourism establishments.

90 80 70 60

Istanbul

50

Turkish Riviera

40 30

Challenges • Geopolitical tensions and regional instability deterring foreign direct investment and impacting Turkey’s perception adversely remain a concern.

• Depreciation of the Turkish lira impacts the long-term economic visibility and the investment sentiment.

20 10 0 2015

2016

2017

2018

In line with the rise in tourism arrivals, hotel performance embarked on an upward trend in 2017 and continued until the beginning of 2020. As a result of rising ADR and occupancy levels, RevPAR increased by 51 percent and 36 percent in Istanbul and the Turkish Riviera respectively between 2016 and 2019.

2019

YTD Aug 2020

Source: STR, 2020

Due to the travel restrictions and border closures following the spread of Covid-19, RevPAR decreased by more than 50 percent in Istanbul and 35 percent in the Turkish Riviera in the first eight months of 2020.

With domestic flights commencing at the beginning of June and given strong domestic demand during the summer, the Turkish Riviera sub-market has shown more resilience compared to Istanbul.

To conclude, we believe that the new safety regulations, easing of the international travel restrictions and strong domestic tourism demand will accelerate Turkey’s tourism recovery in the short term. In the medium-to long-term, we expect the tourism revenues to increase significantly on account of the government’s drive to diversify the source markets and attract tourists with higher disposable income.

HVS.com

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

39

BUSINESS

TECHNOLOGY

HOW TO GET THE BEST DEALS FOR YOUR NEXT TRIP

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

In collaboration with

Travel planning is one of the most fulfilling parts of taking a vacation, as anticipation often fuels excitement ahead of your escape. Serge Chamelian, managing partner of h-hotelier, discusses how to reap the best deals for your future travel plans once the Covid-19 pandemic eases.

Many travel sites allow customers to get the best prices and user experiences by selling a combination of flights, hotels and car rental, among other things.

Multiple channels of distribution are selling a blend of services, and they consist of either the traditional offline channel (such as telephone, mail, traditional travel agents, sales representatives, etc.) or the online channel (such as online travel agencies, online tour wholesalers, etc.) A large number of travelers navigate metasearches (i.e. online travel agencies’ search engines that retrieve online data, like Kayak, Trivago and Skyskanner among others), aiming to find the loophole and the best deal for their next trip. What they fail to notice is that these major metasearches have been acquired by the big travel companies like booking.com, parent company of Kayak and Expedia and even Trivago. It is important to emphasize that the approach for buying a ticket or a hotel room may differ based on the reason for travel, the destination and date of travel, which might be more flexible for a leisure trip than a business trip.

and figure out the best time to fly, book or reserve a hotel room. Not only does it display the price of flight tickets, it also draws on data collected daily to anticipate whether the price will go up or down. The user receives messages on their mobile telephone notifying them of fluctuations.

Since customers are becoming more and more educated, this app already covers the major gaps found on other portals.

With endless distribution channels and continually fluctuating dynamic prices, the approach to economic flight booking is overwhelming. Data nowadays is becoming a key factor

destinations they have not thought of and provides them with valuable travel advice.

Skiplagged or hidden-city ticketing A fast search portal that makes it easy for customers to find the best rates on flights that airlines do not want them to see. The unique algorithm shows the cheapest regular airfares and hidden-city flights faster than any other site, resulting in savings of up to 80 percent The site works to the customers’ advantage. For example, hiddencity flights refer to itineraries with multiple legs where the traveler exits prior to the final destination. For instance, a traveler who wants to go to San Francisco from New York would book a flight that is ticketed for NYCSan Fran-Seattle and end their travel once they arrive in San Fran, skipping the Seattle leg.

SeatBoost HolidayPirates

With endless distribution channels and continually fluctuating dynamic prices, the approach to economic flight booking is overwhelming. Data nowadays is becoming a key factor. But there are a few tricks to help you save you time, frustration and, most importantly, money:

Represents one of the fastest-growing online travel companies in Europe. Its unique concept of “best travel deals” rapidly gained popularity, and since its inception, HolidayPirates has become the preferred portal for millions of travelers. The site searches innumerable websites for cheap flights, hotels and travel packages, and also identifies vouchers, bus and train deals. In addition, through its partners’ solutions, HolidayPirates provides thousands of offers from well-known tour operators and airlines.

Hopper

Voyagesdetective.fr

A mobile application that predicts prices and helps you book your flights and hotels at the right time, saving you up to 40 percent.

Practically, Hopper predicts prices with 95 percent accuracy up to one year ahead. It allows customers to compare travel deals,

Consists of a blog of good travel deals that allow as many customers as possible to travel the world at the lowest cost. By consulting the blog daily, customers will find the best prices available on the market.

The blog also introduces customers to new

The first mobile application that offers live bidding/auction for business or premium seats in an engaging and effective way.

Upgrade auctions are not something new, although SeatBoosts begins the auction just 90 minutes before the take off. For example, Plusgrades (another upgrade solution) auctions seats days before take off.

Customers constantly manipulate several distribution channel options before making a decision. Indeed, customers favor a variety of channels when they engage in the process of purchasing travel services to reap the best deal.

Ultimately, travel deals work out best when you are flexible. Once you know where you are going, you have the option to use the aforementioned tools to save you money.

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

41

BUSINESS

ARCHITECTURE & DESIGN Iris, UAE

EYE FOR DESIGN: MIDDLE EASTERN RESTAURANTS IN THE REGION AND THE WORLD

Bar Du Port, Lebanon

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

Covid-19 has played havoc with restaurant design. Interior architect and concept developer Suzy Habre suggests ways of working around the challenges the pandemic presents.

Pompette, Lebanon

Matto, Lebanon

White, UAE

Latest trends in restaurant design Restaurant design trends, much like fashion trends, appeal and adapt throughout the years to entice guests and offer them the best experience. Both the country and culture influence design. However, certain common elements make their way into restaurant design around the world. For instance, elements that possess a more natural feel — bringing the outdoors inside by integrating more wood and greenery — create an eco-friendly environment based on a zero-waste design. The mix of furniture and the use of discreet and direct lighting create a relaxed and home-like ambience.

Using artisanal goods and hand-made items help support local craftspeople and small businesses in the community as well as giving the design greater individuality.

Zuruni, Lebanon

Adapting to the Middle Eastern clientele How this is done is determined by the type of restaurant and the general mood it portrays, although some adaptations develop naturally depending on the type of cuisine. As a Lebanese designer, I might return to my roots and add a touch of the Orient where I see fit. Trends inspired by culture are long lasting and help clients relate to the designer. They feel a certain coziness and warmth — key elements of successful design.

Covid-19 effect on restaurant design Covid-19 is the enemy of design. When I make my way through a concept, I am aware of the basic needs and restrictions in restaurant operations. In all my designs, I aspire to a certain goal: the warmth of no

La Mezcaleria, UAE

barriers. This has proven to be a tremendous challenge amid Covid-19 restrictions, which ban communal seating. Fluid distribution should be vigorously and smartly executed in order to hide the cold distancing and waste of space.

Regional particularities There is not one particularity of design; there is a particular designer and a particular Middle Eastern client. As I mentioned earlier, certain moods might apply when it comes to an oriental feel if the design requires. The best outcome in design is when you use your culture and allow it to be assimilated smoothly into an international setting. As a Lebanese designer, I don’t have to dig deep to find a pattern, color or image to base my design on.

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

43

7 BUSINESS

INTERVIEW

MANAGEMENT'S TRAILBLAZER

While the global pandemic has hit the nightlife industry hard, 7 Management — a leading company on the F&B scene and creator of bar and restaurant concepts — has continued to expand into new markets.

We spoke to Rabih Fakhreddine, the firm's CEO, to discover more about his vision for the company and the latest projects his team has been working on.

What can you tell us about your upcoming projects, given that the Covid-19 pandemic has failed to halt your new ventures?

We have an incredibly exciting pipeline of new concepts launching in the next 12 months in the UAE and further afield.

The Theatre by Antika is set to open at The Fairmont Hotel SZR in January 2021, an elevated destination for worldclass entertainment, with inspirational live shows, acts and Levantine cuisine.

B018 is also due to open at the Dubai Media One Hotel in January 2021, as well as a café concept in Downtown Dubai and Feb30 on the West Palm later in the year. We also have two more collaborations planned with Bulldozer Group, to launch a unique and tropical rooftop and a beach club.

Outside of the UAE, Feb30 will be opening in Athens in 2021 and Antika Bar Doha has just opened its doors last month at The Kempinski Hotel on The Pearl Qatar.

What factors did you take into consideration when planning these new concepts?

I have been in the F&B industry since 2012 and over the past eight years, I have

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

fully immersed myself in every single aspect of the business.

From understanding consumer behaviours and trends, to also attending F&B behaviors and exhibitions in Vegas, Chicago and other parts of the world. Gaining insights into varying market dynamics has been incredibly fruitful to my vision and planning for future concepts.

It is vital to ensure we are constantly evolving to remain relevant and stay ahead of trends in this industry. We consider the expectations of our guests and clients, and mold our offerings accordingly, by regularly reengineering crucial elements, such as menus according to tastes and seasons, as well as staying up to date with musical trends.

Covid-19 has challenged our industry and we have had to adapt our strategy and business model for our current and future concepts. It has given us the opportunity to be far more creative and innovative in our offering, be it in how we present nightlife, live entertainment or dining experiences and also investing and focusing on technology.

Are you expanding through partnerships or through franchises?

We are focusing on both. We have a wonderful partnership with Bulldozer Group who are world-class leaders in luxury dining. Our union over the past three years has proved to be a winning formula and I believe we complement each other perfectly in terms of nightlife and entertainment coupled with exquisite fine dining. We have also been working with Dubai Developments, one of the largest multidisciplinary property development companies here in the UAE. We are franchising our homegrown concept, Antika, with Al Fardan Hospitality Group in Qatar and, as said, are excited to announce that Antika Bar Doha has just opened in The Kempinski Hotel. And we will also open a franchise of B018 in Dubai in January next year.

I have a strong belief that franchising your own brand is a testament to the strength of your business and concept, and I am beyond proud that our homegrown Lebanese brands are now being exported regionally and globally. I have unwavering support and commitment to Lebanon and its people; it is such a privilege that our company

can enable career opportunities for them and showcase their superb talent here in Dubai and further afield. On a personal level, I relocated to Dubai after your own brand is a and testament to the explosions in Beirut I am proud strength of your business and to callthe Dubai my second home. I am concept, and Ifor amthe beyond proud that incredibly grateful support and our homegrown Lebanese brands are inclusion that all us Lebanese nationals now being exported regionally and have been shown by the UAE. Beirut globally.

I have unwavering is such an inspiration to me. Its support and commitment to Lebanon and fashion, its people; cultural renaissance, trailblazing it is such a privilege that our company world-class cuisine, café culture and can enable career opportunities for perhaps most importantly the resilience them and showcase their superb talent and determination of its people are here in Dubai and further afield. On a incredible and my ultimate hope is that personal level, I relocated to Dubai since one day soon, we can return. the explosions in Beirut and I am proud call Dubai mytrends secondchanged home. I am Havetoinvestments after incredibly grateful for the support and Covid-19? Are markets riskier on the inclusion that all us Lebanese nationals financial side? have been shown by theasUAE. Beirut All industries have suffered a result is such an inspiration to me, with its of Covid-19, especially F&B, however cultural renaissance, trailblazing our industry, has shown incredible fashion, world-class cuisine, café culture and resilience and proved itself to be perhaps most importantly the resilience bulletproof. I believe we have come and determination of its people is through the other side and the future is incredible and my ultimate hope is that undeniably bright. We have seen a huge one day soon, we can return. appetite for investment opportunities especially here in the UAE as Dubai has Have investments changed after upheld itself as financially robust and COVID-19? Are markets riskier on the economically financial secure. side?

WhileAll we saw a drop 30-50 percent industries haveofsuffered as a result in sales initially, we adapted our however of COVID-19 especially F&B, business model and in place a crisis our industry has set shown incredible management plan with financial resilience and proved itself toplanning be and budgeting the future as a come core bulletproof.for I believe we have focusthrough that hasthe enabled us to continue other side and the future is operating successfully.

The crisis forced us undeniably bright. We have seen a huge to become even more creative and equally appetite for investment opportunities cost efficient, can has especiallywhich here inare theskills UAEthat as Dubai transform any company. upheld itself as financially robust and economically secure.

While we saw a drop of 30-50% in sales initially, we adapted our business model

Which market(s) did you select for your new developments and why?

Dubai is a globally recognised hub, especially for F&B. Given the robust and set ineconomy, place a crisis financial safemanagement environment plan with financial planning and the vast cosmopolitan and crowd, it budgeting for the future core was a no-brainer for usas to ashowcase focus that has facilitated us to our brands here. We also havecontinue a successfully.

The crisis forced us to strategic expansion plan for Riyadh become even more creative and equally and Jeddah. The KSA market not only cost efficient, which are skills that can has the largest population in the GCC transform any company. but also one of the world’s youngest with the significant cultural changes and Which market(s) did you select for increasing demand from tourists locally your new developments and why? and internationally, it is a great market to Dubai is a globally recognised hub launch into. We are also looking at especially for F&B, given the robust expanding into North Africa - and Cairo financial economy, safe environment specifically - in 2021. and the vast cosmopolitan crowd, it Iwas have always wanted a a no-brainer for ustotocreate showcase our brands here. We also have a My vision for the future is strategic expansion plan for Riyadh to be a globally recognised and Jeddah. The KSA market not only has the largest population in the GCC trendsetter within the F&B, but also one of and the world’s youngest hospitality entertainment population and with the significant industry cultural changes and an increasing demand from touristsand locally and presence in Europe, after a lot of internationally, is aGreece great market research, I felt itthat wouldtobe launch Weto are alsoItlooking the bestinto. place start. is one at of the expanding into North Africa and Cairo biggest tourist destinations globally, mostincredible specificallyhistory in 2021. with and architecture, Ifood, haveweather always wanted to create a and beaches.

Whilst presence in Europe, and after a lot of Mykonos has star quality in attracting research, I felt that Greece would be a glamorous crowd, I felt that Athens the best place to start. It is one of the was a perfect fit for our brand, it is a biggest tourist destinations globally, beautiful and bustling metropolis with with incredible history and architecture, many similarities to Beirut. food, weather and beaches. Whilst We are in the process of developing a Mykonos has star quality in attracting new beach club concept, a well-known a glamorous crowd, I felt that Athens Italian franchise and opening Seven was a perfect fit for our brand, it is a Sisters there beautiful and soon. bustling metropolis with many similarities to Beirut.

We are in the process of developing a

BEIRUT

CONCEPTS AND OUTLETS

Do you think that the impact of Covid-19 will be felt on the F&B industry for some time and what new factors do restaurateurs need to bear in theconcept, meantime? new mind beach in club a well-known While we have a lot of new Italian franchise and seen opening Seven Sisters there soon. measures, such as social distancing within venues, increased levels of hygiene and safety Do you think COVID-19 willprocedures change and QR codes, once a vaccine the F&B industry for a while?

And is accurately whatsuccessfully are the newand factors every rolled out, we will see a strong recovery with restaurateur should bearF&B in mind?

Whilea we have seen a lot of new reduction in restrictions and solid measures such confidence as social distancing consumer with a renewed within venues, increased levels and celebratory energy. of hygiene and safety I believe that F&Bprocedures operators must and QR codes, once a vaccine is maintain the foresight to adapt, be successfully and accurately rolled innovative and creative, whichout, is we will see atostrong F&Band recovery with critical surviving thriving now a reduction in restrictions and solid and in the future. consumer confidence with a renewed Where do you see your group in the and celebratory energy.

coming few years?

I believe that F&B operators must My vision for the future is to be maintain the foresight to adapt, be a globally recognised trendsetter innovative and creative, which is within the F&B, hospitality and critical to surviving and thriving now entertainment industry. The year 2021 is a and in the future. big one for us, as we continue our expansion into the European markets Where do you see your group in the as well as the US in a few years’ next few years? time. We will continue to diversify My vision for the future is to be our interests, more specifically with a globally recognised trendsetter our own brand of boutique hotels within the F&B, hospitality and and a new F&B hub that integrates entertainment industry. 2021 is a big innovative technologies. I have big year for us and as we continue our ambitions thrive on creating expansion into and the European markets incredible consumer as well as the US in a few experiences. years’ time.7management.me We will continue to diversify our interests, more specifically with our own brand of boutique hotels and a new F&B hub that integrates innovative technologies. I have big ambitions and thrive on creating incredible consumer experiences.

QATAR

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

45

BUSINESS

PASTRY SHOPS

LEBANON’S PASTRY

PIONEERS There’s nothing quite like the sweet taste of success.

HN talks to five Lebanese pastry shop owners to discover more about their brands and their recipe for staying ahead.

THE INNOVATOR Branches in Lebanon Naqqash, Achrafieh and seasonal kiosks

What pastry trends are on your watch list?

Definitely hybrid cakes — a mixture of two famous pastries. Some of the best-known examples are: cronut, brookies, cruffin, whoopie pie and red velvet croissant.

How have you differentiated your brand?

Charles Azar Master consultant chef Owner of Le Flocon Artisan Glacier

In several ways: the artisanal aspect, the use of pasteurized fresh milk, premium-

quality chocolate and seasonal fruits that are free from preservatives. The 30 years of experience I have in pastry also plays a role.

What is the secret to running a successful pastry shop?

It’s important to have the right location and top-quality products that are sensibly priced. Innovation is also essential, as customers are always looking for new and exciting creations.

THE STYLISH ONE Branches in Lebanon Central Kitch’in (Achrafieh)

What is the secret to running a successful pastry shop?

What pastry trends are on your watch list?

I think the key to a successful baking business is to stay one step ahead while maintaining high product quality. Staying loyal to the brand is essential as well.

I’m mesmerized by all the new embroidery cake designs that are trending at the moment.

How have you differentiated your brand?

Hala Beydoun Founder and creative director Cocoa & Co.

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

Our bespoke cakes and cookies are personalized to fit any theme. We do not compromise on quality and always look for new and creative ways to meet the needs of our clients.

Do you have any exciting plans in the pipeline?

We’re currently working on expanding our online business further, probably beyond the country’s borders as well. We’re considering a new line that focuses on one of our triedand-tested items. We are also working on a new concept to target a larger audience.

THE TRENDSETTER

Maya Bekhazi Noun Curli-Q Founder and managing partner Branches in Lebanon Achrafieh

What pastry trends are on your watch list?

As with all cuisines, pastry is shifting toward organic, sugar-free, vegan, gluten-free and keto.

How have you differentiated your brand?

What is the secret to running a successful pastry shop?

Combining a live-fire cooking technique with a novel Asian-Japanese practice, Curli-Q’s signature item is a ring-shaped cake that’s baked layer upon layer, coated in batter and slowly cooked to perfection on a rotating spit. Our cakes are made from scratch using the finest ingredients.

It’s all about continuous innovation and keeping up to date with trends and changes in consumer behavior.

Branches in Lebanon Sassine, Sioufi, Beirut Central District, Zalka and Mzaar Intercontinental

What is the secret to running a successful pastry shop?

What plans do you have in the pipeline?

We are looking into several Curli-Q points of sale in the region via franchises or partnerships.

THE TRADITIONALIST

What pastry trends are on your watch list?

Julien Khabbaz Chairman and CEO Noura

It’s all down to the quality of the ingredients, the recipes, presentation, freshness and service.

We prefer to stick to timeless classics as opposed to trends that fade over time.

What plans do you have in the pipeline?

How have you differentiated your brand?

Following our successful expansion in Lebanon, we are now looking at developing internationally and considering several new markets that we hope to enter over the next five years. We will directly manage some and others will be franchises.

Noura is synonymous with Lebanon’s culinary heritage. What makes it unique is a combination of highest-quality ingredients, freshness, consistency, respect for traditions and personalized service.

THE CREATIVE ONE Branches in Lebanon Achrafieh, Verdun, Martaklah, Antelias and Broumana

What pastry trends are on your watch list?

Greater artisanship, more authenticity, originality and the creative adaptation of classical recipes are definitely trends to look out for.

Makram Rbeiz Owner and GM Patisserie Pate à Choux

How have you differentiated your brand?

Since the day it was founded, Pâte a Choux has combined artisanship, authenticity and

the highest quality ingredients to create the finest desserts and viennoiseries.

What is the secret to running a successful pastry shop?

Consistency, innovation generosity, a well trained staff and good customer service are the fundamentals of any successful pastry business.

What plans do you have in the pipeline?

Unfortunately, due to the global recession, the coronavirus and the fragile economic situation in Lebanon, our expansion plans have been put on hold.

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

47

REPORT If you're curious to find out what's brewing in coffee, you've come to the right place.

From specialty to aged, coffee continues to dominate the beverage sector. We take a closer look at an industry worth over USD 100 billion.

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

For the love of coffee It’s all in the bean Something’s brewing in coffee The state of specialty coffee in the UAE Aged coffee Behind the coffee scene 2020’s finest coffee machines

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DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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SPECIAL REPORT

COFFEE

coffee

FOR THE LOVE OF

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HOSPITALITY NEWS ME | DEC 2020-JAN 2021

In collaboration with

Simone Remba, consultant at Thomas Klein International, shares her personal relationship with coffee — one of the world’s most popular drinks.

Like most avid caffeine consumers, I have made coffee an integral part of my day for as long as I can remember. As life progressed, so did my dependence on the crutch that is Coffea Arabica. With an abundance of high-caffeine alternatives (such as matcha tea), perhaps I drink it out of habit as opposed to necessity. Does my predominately sweet palate actually like it, or is the bitter aftertaste overshadowed by the feeling of security, routine and confidence that coffee gives me?

Digging deeper, there is an intrinsic correlation between when and why I drink it. Am I chemically addicted to the way it stimulates my central nervous system by promoting the release of neurotransmitters, or am I just emotionally dependent on its physiological pick-me-up properties?

In the digital world we live in, aesthetically, coffee continues to be one of the most powerful visual marketing tools. At some point, most of us have been susceptible to the obligatory coffee Instagram post: a cappuccino with a foam-heart design strategically placed on the table capturing the décor and view. There was a time when a Starbucks to-go cup was the go-to celebrity accessory in New York City.

Specialty coffee brands continue to multiply and populate every street globally at an alarming rate

A cup at home The unwanted morning alarm rings, and my sleep-heavy eyes open. One of the first things I do in is put the coffee machine on.

The smell of my Ethiopian Sidamo medium roasted beans silently brewing is succeeded by the warmth of the liquid gold in my mug against my hands. I can’t truly describe how gratifying that first sip is.

A cup at work Shortly after walking into the office and greeting my colleagues, I get another craving for caffeine. It is almost as if I have lost the ability to formulate a comprehensive email before that first sip in my favorite work mug.

A cup with friends When the social, professional and general pressures of life reach a peak, I reach out to friends for a catch up over a coffee. A calm, lazy afternoon turns into therapeutic mediation, and with every sip, I get to offload the passing week’s frustrations.

The boom of the specialty coffee industry has notably aided in strengthening the visual pull of what coffee can be. The more elaborate or intricate your coffee order is, the more creative you are perceived to be.

What was once the fight for the best burger joint in the city has now transitioned to a battle for the best coffee joint as homegrown speciality coffee brands continue to multiply and populate every street globally at an alarming rate. Although staple franchises such as Starbucks and Costa Coffee will always have their place in the market, home-grown speciality coffee brands have more than surpassed industry forecasts and expectations.

Coffee continues to be a pillar of our social interactions. Within Middle Eastern history, coffee houses were always considered as places to gather, appreciate music, the arts and discuss political and social affairs. To this day, the tradition lives on.

Despite my dependence on coffee, I do consider myself as an equal caffeine opportunist, as I am also a tea enthusiast. In the great debate of coffee versus tea, I sit on the fence because I appreciate the world of tea not just for its caffeinated properties but for its multiple health benefits too. Coffee will boost you up the mountain of energy quicker, but you’ll experience a slippery and steep decline. Tea is the underdog, much like the fable The Turtle and the Rabbit, running a slow and steady race. It is like comparing apples to oranges: both fruit but yet so different. Today’s accessibility to tea makes us forget that this simple leafy drink, originating from China and the Far East, played such a pivotal role in many global wars, such as the American Revolution and the First Opium War. And who can we thank for our dependence on coffee? For those who believe, the coffee lore dates back to ninth-century Ethiopia, where Kaldi — a simple goat herder — noticed that the goats that ate the unknown bright-red fruit would become energetic at night. Upon further investigation with the local monastery, it was discovered that when roasted in the open fire, crushed and mixed with water, this elixir gave them an indescribable boost of energy for prayers and various activities. As this newfound anomaly spread among monks and monasteries, the coffee industry was born.

It almost seems farfetched to believe that a simple goat herder is responsible for the creation of one of the most popular drinks in the US — the Starbucks Pumpkin Spice Latte (two shots espresso, two percent steamed milk, four pumps pumpkin sauce and pumpkin spice topping with whipped cream).

The simple fact is that people love coffee.

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IT’S ALL IN THE BEAN Safa Salehi, authorized SCA trainer, explores the process of coffee production and explains why quality matters.

Coffee is grown in around 80 countries in South and Central America, the Caribbean, Africa and Asia, between the Tropics of Cancer and Capricorn.

The journey that coffee takes, from a planted seed into a cup, is long and complicated.

There are multiple stages at which coffee can be ruined. Even one defective coffee bean can change the cup profile to a bitter, moldy or undrinkable cup.

Specialty coffee refers to a modern demand for exceptional quality coffee, farmed and brewed to a standard that’s significantly higher than average.

In “The Specialty Coffee Chronicle,” Don Holly writes: “The specialty coffee concept was quite simple: special geographic microclimates produce beans with unique flavor profiles. Underlying this idea of coffee appellations was the fundamental premise that specialty coffee beans would always be well prepared, freshly roasted, and properly brewed.”

Below are five of the most important factors that influence coffee quality and determine how you can recognize regular from specialty coffee.

Coffee varieties: There are around 120 species of coffee, although only two main types are cultivated: Arabica and Robusta. The Arabica species alone has over 160 varieties, and some of the most well known are Typica, Bourbon, Acaia, Aatui, Caturra and Gesha. Arabica usually has a fruity and soft character, and Robusta is more bitter and earthy but easier to grow.

Most specialty coffee comes from the top 10 percent of Arabica beans.

Coffee terroirs: Different climates have typical flavor profiles due to soil, growing conditions and typical varietals of coffee grown.

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Coffee process: Harvesting and post-harvest processing have great impacts on the flavor of the final cup. Through processing, producers can make the same coffee winey, mellow, sharp, round or anywhere in between.

To create these cups, producers use four main types of processing — washed, pulp natural, natural and wet hulled — and each process contributes specific characteristics to the coffee.

HIGHLIGHTING WINNERS AT HORECA LEBANON

Coffee roasting and freshness: The desired aroma and flavors of coffee are developed in the roasting process.

During this process, the beans undergo a series of reactions leading to the changes in physical properties and chemical composition. It is important to control the roasting process, and stop the process when the aromas have fully developed and the color of the coffee is homogeneous throughout the whole bean.

Since the early days of the specialty coffee movement, freshness has been one of its central pillars. It is best defined as coffee having its original unimpaired qualities.

It is often understood as freshly roasted, ground within a few days, immediately extracted after grinding and consumed freshly.

Bassel Mostafa Ghazali Winner of the Latte Art Competition 2019 Bar manager at Cafe de Monaco, Lebanon Coffee is more than a beverage; it is a memory, an anticipation, a lifetime of moments of modest pleasure woven into our lives.

Coffee extraction: The desired compounds of coffee are not all extracted at the same time.

During coffee extraction, acidic notes are extracted first, followed by aromas and sweetness, then finally bitterness.

A balanced cup of coffee is the result of the right level of extraction. Grind size, brew time, water temperature, water quality, coffee-to-water ratio, water agitation and brewing method are the main factors to control extraction by baristas.

Mahmoud Hatab Lebanese Barista Champion 2017 and 2019 Bar manager at Boubess Group HORECA was a great experience, and I advise all baristas in Lebanon to participate in this exciting competition.

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SOMETHING’S BREWING

IN COFFEE

With a narrative now as essential as a cup and spoon, the world of coffee is changing. Nagi Morkos, managing partner at Hodema consulting services, delves into the market.

The word on everyone’s lips is “specialty coffee,” and it’s triggering a war in the industry. On the one hand, there are the “traditionalists,” who serve the usual suspects — from the timeless espresso to the canonical latte — and order beans in high volumes. These outlets — of which many were initially independent concepts — have progressively succumbed to big chains taking over the business. Customers have subsequently been exposed to a wide variety of coffees and new ways of drinking them, with Starbucks leading the way for the last 20 years. But now a new crowd is emerging, and they want to know how their coffee is brewed, as well as where, how and by whom the bean was grown. Cafe owners have recently understood that their coffees need a narrative: that the cup of java needs to tell a story, have ethics and create a community.

They order lower volumes of higher quality beans. Arabica, Typica and Bourbon are the new terminologies when ordering your takeaway morning brew.

Here’s an overview of the main names in the game, both globally and regionally.

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In collaboration with

First-wave traditional coffee Lavazza Probably the oldest company on the market, the Italian brand created in 1895 still has the upper hand on the coffee bean industry.

It owns coffee shops and also sells coffee beans to stores and cafes in 90 countries.

The emblematic trademark embodies the tradition shaken up by specialty coffee.

Second-wave flavored coffee Starbucks Coffee The American giant is the first brand that standardized the offering of our local joint and now runs an empire of about 30,000 outlets in 70 countries. It has dozens of types of coffee: black, flavored, hot, iced, with cream, etc. Specialty coffee experts don’t accept the brand in the club, since Starbucks advertises general flavors and doesn’t specify the origin and age of the beans.

Dunkin With more than 12,000 outlets worldwide, the popular brand has made the donut a regular snack fixture outside the US. It also serves all types of black and flavored coffees.

Costa Coffee It’s the UK’s version of Starbucks, with about 3,500 outlets. The brand’s success is also due to its vending machines in shops and petrol stations. It made the headlines in 2017 by delivering coffee to customers in Dubai by drones.

Tim Hortons: Burger King Although mostly known to Canadians and Americans, the brand boasts 4,600 outlets in nine countries. Created by famed ice hockey player Miles Gilbert ‘Tim’ Horton, it was bought in 2014 by Burker King. Like Starbucks and Costa, it offers coffee in multiple flavors and sizes.

Luckin Here’s one to watch, and it’s coming from China. Created in 2017, the firm has more than 4,500 branches. Interestingly, it was hit by a massive scandal earlier this year and fined for faking millions of transactions.

Cilantro Egypt’s first and leading homegrown Western style coffee shop chain offers gourmet coffee as well as the classic mix of beverages. Its 85 branches are all located in Egypt.

Café Suprême The Canadian-born brand was imported into Egypt in 2007 by the Kawass family, who runs currently 34 outlets across the country.

Their menu offers Western types of coffee and dishes.

Cupagahwa The UAE-born brand offers a wide range of coffees and teas. It has an ambitious expansion plan, with 200 new branches planned in the region.

Café Younes The classic Lebanese hallmark has nine shops across the country. Through its other brand Black Coffee, it also runs two other branches in Beirut and one in Dubai.

Cafe owners have recently understood that their coffees need a narrative: that the cup of java needs to tell a story, have ethics and create a community

Third-wave specialty coffee Blue Bottle Coffee This California label is not on our list because of its size, but due to the fact it promotes specialty coffee. Partly owned

by Nestlé since 2017, the brand focuses on single-origin beans. It has opened branches in the US’s main cities, as well as in South Korea, Japan and Hong Kong.

Department of Coffee and Social Affairs The London-born brand started in 2010 and has since built its reputation on sourcing single estate coffee beans from Rwanda, Kenya, Ethiopia, Zambia, Colombia, and Guatemala. It advertises its coffee as a “craft” and focuses its efforts on customer experiences.

Partisan Cafe Artisanal This Parisian specialty coffee shop is equipped with an on-site roasting machine, and they sell the beans directly. The brand’s partnership with famed local bakeries makes the place even more popular.

Cuillier This well-established French artisanal shop offers carefully selected roasted beans. The coffee is grown by small producers and changes according to the seasons.

Jago The Indonesia-born concept is the most original of all. A tech-oriented mobile cafe chain, it enables aspiring entrepreneurs to join the specialty coffee business. Coffee can be delivered to your doorstep by bike, and they work directly with coffee farms.

Jolt The Kuwaiti label has decided to focus on specialty coffee with single origin beans. It serves classic brews but also multi-flavored lattes and has a “Brew Bar.” It runs currently nine outlets in KSA as well as seasonal popups in Tantoura, and it is expanding into London.

Backburner Backburner is a specialty coffee shop serving artisanal coffee in Lebanon and Kuwait. They import freshly roasted espresso beans, and their food menu is made in partnership with local bakers. They also have a retail corner selling beans and accessories.

Sip Based in Beirut, the company puts the spotlight on specialty coffee with traceable origins. Its brand identity is community oriented.

Bafarat The Saudi-born label is probably the only specialty coffee brand specializing in Arabic coffee. It is involved in harvesting and processing, and focuses on direct sourcing from traders. It has one outlet in Jeddah and another one in London.

Pandemic With one branch only in Riyadh, the brand offers a brew bar and a large range of specialty coffees. It also boasts a nightclub vibe thanks to its DJ. Caffeine Lab Located in Jeddah, the label is famous for its roasting machine, which clients can observe while drinking specialty coffee.

The establishment also offers coffeemaking classes and sells specialized tools and accessories for those who wish to try making their own coffee at home.

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THE STATE OF

SPECIALTY COFFEE IN THE UAE

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In collaboration with

Natalya Latypova, director of projects and F&B consultant at GLEE Hospitality Solutions, explores the growing trend of specialty coffee in the UAE.

Specialty coffee has garnered a greater market interest in the region, and this in turn is reflected in the growth of overall specialty coffee awareness. It’s clear to see the emergence of multiple specialty coffee shops all over the GCC, and even noncoffee specialized restaurants/cafes are introducing specialty coffee items on their menus. We can also note the inclusion of single origin and house blend coffee items from commercial coffee chains into their overall menu breakdown.

The number of local coffee roasteries in the UAE has doubled, perhaps even tripled over the past five years, with establishments such as Specialty Batch Raw, Jebena, Café Rider, Gold Box and Seven Fortunes being among the first pioneers to start this trend.

The evolution of the segment has also seen the development of the exposed roastery style specialty coffee store, where patrons can actually see the live roasting process.

This allows for a more immersive experience and connects the guest to the authenticity of the process and the quality of the ingredients being used. A notable example of this is The Climbing Goat Roastery in Depachika Food Hall in Nakheel Mall, where the coffee bar is built around the roaster, allowing guests to immerse themselves in the finer details of this craft whilst sipping their specialty coffee.

International brands have also enjoyed success in the UAE, with Japanese import % Arabica being a fine example of this. Since launching its first store in 2016, the company has quickly grown in popularity among the local population. Its numerous pop-ups across the Emirates always attract long queues.

Another factor that accounts for the rise in specialty coffee is the cultural expectation and significance associated with coffee in the UAE. From a guest’s perspective, being offered high-quality specialty coffee in any

dining establishment is the norm. In turn, it should also be noted that coffee in the UAE is not solely regarded as a strict morning beverage but is also part of an evening ritual for most Emiratis. This has had a direct impact on the increased demand for coffee and dessert during evening operating hours.

There is also an upward trend in home manual brewing. Many coffee enthusiasts are no longer content with getting their coffee from cafés and coffee shops and have subsequently invested in gadgets such as espresso machines. In response, roasteries have begun setting up specialty

The concept of sustainability goes hand in hand with the specialty coffee market in terms of the coffee community’s expectations and appreciation coffee barista schools to engage with those passionate about coffee. Those lacking the skill to prepare their own specialty cup can opt for Tres Marias instant specialty coffee or Nespresso compatible capsules with customizable options. These innovations are making specialty coffee more convenient and accessible to a wider public, broadening it from the previously more exclusive coffee connoisseur market.

It should also be noted that the concept of sustainability goes hand in hand with the specialty coffee market in terms of the coffee community’s expectations and appreciation. This adds a layer of authenticity and social responsibility to the experience. Even the UAE-based specialty coffee drinking market is attuned to this element. Fair trade and farm-to-cup concepts are instantly recognized by the specialty coffee community, with practices such as sourcing beans directly from the micro-lots and paying farmers a fair price.

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A G E D

Aged coffee is the latest industry buzz phrase on everyone's lips.

Joseph El Khoury, beverage innovation manager - Lebanon, Africa & Levant at Monin, gives us the lowdown on this trend that's definitely one to watch.

The process The coffee-aging procedure takes place between six months and three years. It is regularly monitored, and the beans are rotated to distribute moisture and prevent mold and rot. As green coffee ages, its characteristics change. If it is stored in a cool and dark place, it loses some of its acidity. On the other hand, the flavor of coffees stored in warehouses in hot, humid, tropical port cities can change dramatically and rapidly.

Coffee delivered for roasting soon after harvest and processing is called a new crop, whereas coffee that has been stored in warehouses for a period before delivery is called an old crop. The differences between new and old crops may be minor.

New crops may be better because they are brighter and taste fresher, while old crops may taste dull or woody. At times, roasters combine old and new crops of the same coffee, aiming at a more complete version of the same flavor profile.

Aged or vintage coffees, however, are a different matter. Traditionally, aged coffees — which may have been held in warehouses for anywhere from three to 10 years — are superb: sweet, full almost to a fault, syrupy but clean-tasting.

Coffee and old coffee are not the same thing. Old coffee will taste boring and lifeless. Aged coffee will typically start with a coffee that is high in body and low in acidity.

The idea is to bring the flavor out — not to create a new flavor.

IFP chilling aged coffee This is a unique coffee-aging method that originated and grew popular in Japan.

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Under this process, green coffee beans are aged in constant temperature and humidity conditions above initial freezing point (IFP). The process is considered slow; at 75 percent humidity, it takes between 18 days to two months to age green coffee beans.

A new hit: barrel-aged coffees Combining alcohol and coffee in one delicious drink is an age-old pastime. Over the last few years, the combination has become more and more popular. Today, baristas and bartenders everywhere are playing with the potent pairing. The newest trend for mixing coffee and alcohol is barrel aging — putting fresh green coffee in barrels previously used to make whiskey, gin, rum, wine and other varieties of liquor. Barrel-

Traditionally, aged coffees — which may have been held in warehouses for anywhere from three to 10 years — are superb: sweet, full almost to a fault, syrupy but clean-tasting

aged coffee beans can be brewed hot or cold and sipped. They can also be blended into fresh, new cocktails, exploring new depths of distilled flavors.

Adding a unique product such as barrelaged coffees to a menu encourages customers to veer slightly away from their usual order. It also increases brand engagement and gives baristas something interesting to sell — or upsell.

Barrels can be expensive USD 150 - USD 300 on average) and their quality is hard to control. After the barrel is constructed, it is charred and sent to a distillery or winery.

After a barrel is used to impart its flavors and aromatic compounds — those dreamy vanilla or caramel notes — on an alcohol, the spirit-maker usually discards it in favor of a fresh barrel before making the next batch of hooch. But for a brewery or a coffee roastery, these barrels are full of spirited goodness and are a hot commodity.

A wealth of flavors Examples of barrel-aged coffees include: bourbon barrel coffee, a full-bodied and balanced cup with notes of dark chocolate, charred wood, oak tannins and hints of vanilla from the barrel-aged bourbon; rum barrel coffee, which boasts a flavor of molasses and toffee inflected beans with hints of raisin and warming spices; beer barrel coffee, which has chocolaty notes from porter barrels, and herbal flavors from IPAs, all sporting hints of yeastiness; wine barrel coffees, which boast a bold, distinct flavor; and gin barrel-aged coffee, which is aged with botanicals of juniper, citrus peels, verbena, cucumber and lavender from the distillation process. The result is a balanced cup with notes of florals, citrus, oak, and a lingering spicy finish. Gin barrel-aged coffee is a favorite among baristas.

Rum aged coffees are best in espresso, while whiskey works best in the French press.

As for gin-aged coffee, it’s just as amazing as a cold brew option. Such coffees are a great option for Arabic countries or markets seeking non-alcoholic or low-alcoholic alternatives.

IDEAS NEVER STOP You sometimes just need to be inspired by a new coffee experience

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BEHIND

THE COFFEE SCENE

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FIVE MINUTES WITH YANNIS APOSTOLOPOULOS Yannis Apostolopoulos CEO of the Specialty Coffee Association (SCA)

What is the current state of the coffee industry?

It’s very tough for the coffee farmers as prices are being pushed down and there is huge volatility in demand. Many coffee shops were forced out of business, and thousands of baristas have lost their jobs.

I believe the impact on specialty coffee producers has been acute.

What are the forecasted coffee trends?

I expect that people will appreciate their coffee subscriptions, and brewing at home will remain a habit for consumers. At-home

consumption might not stay where it is today, however, as people will definitely go back to coffee shops to socialize or indulge in the experience.

What role does SCA have in helping its members?

Our primary objective during the pandemic has been to provide resources for specialty coffee professionals to support each other and learn. We have released two surveys over the past year to chart the experiences of professionals and businesses and have worked on a series of articles, videos and webinars to provide critical information for how to operate during the pandemic. sca.coffee/membership

MEET THE COFFEE EXPERTS What are the latest coffee trends?

The market today demands products that are sustainability sourced. There has also been a revolution when it comes to milk: almond, oat and soy milk, for example. This has extended to trendy lattes, like matcha, turmeric and rose

What coffee shops trends have you noticed?

More specialty coffee shops are opening and offering a variety of high-grade coffee

beans and alternative coffee brewing, such as syphon, cold brew, cezve and nitro.

Furthermore, the drive-thru concept is becoming more popular.

Are there any online coffee seminars that you would recommend?

Many individuals and influencers are using their social media channels to promote different preparation methods and excellence in coffee. I recommend the Coffee in Good Spirits Championship.

Branislav Beronja Brand manager – MEA SCA authorized trainer

How do you think Covid-19 has impacted the coffee industry?

service are becoming more relevant given the current situation.

No one was prepared for this pandemic.

All competitions and exhibitions have been canceled, and it is not clear when things will resume.

Are there any online coffee seminars that you would recommend?

What are the latest coffee trends?

One trend to emerge from this crisis has been the home barista. We have also seen dalgona coffee becoming more popular.

Stavros Lamprinidis Authorized SCAE trainer World Champion CEZVE IBRIK Rimini 2014

What coffee shops trends have you noticed?

There are a lot of online seminars these days. Although I think they are a good way of educating people, I don’t believe they are in any way as good as live sessions. The Specialty Coffee Association is about education and sustainability. Becoming a member is easy, and I would strongly advise it.

Ultimately, coffee shops that offer a delivery

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A BARTENDER’S PERSPECTIVE ON COFFEE A great cocktail begins with great coffee.

While it's perfectly acceptable to make any of these coffee cocktails with the same cup you brew to get going in the morning, consider upgrading your coffee to create the best cocktails. There's no need to become a coffee snob, but a few improvements can make the difference between a decent drink and a spectacular one.

Jack Kurdian Business and concept development manager of Idmi Coffee Roasting Co. KSA, owner of Crash Brewery KSA

Jack Kurdian, an experienced bartender and barista, gives us his take on how to use coffee in drinks.

How should coffee be used in alcoholbased drinks?

Adding a little alcohol to your favorite freshbrewed coffee is a great way to give it an extra kick. You can follow tradition and mix Irish coffee with whiskey, or you can take it up a notch by adding liqueurs like amaretto, butterscotch schnapps or Irish cream.

Coffee cocktails are flavorful, a pleasure to sip, and, quite often, incredibly easy to mix up.

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Think about the beans. Pick up a specialty roasted coffee bean at the local café, or splurge on one at a specialty shop. Whole beans that are freshly grounded for each cup or pot will produce a more flavorful coffee.

Skip the drip. Drip coffee machines are convenient, but you can get a richer coffee cup with other brewing methods and have a more flavorful cocktail. Save the drip machine for your morning routine if you like, but think about a small investment in a drip cone, French press, AeroPress or Moka pot to create the brews for your cocktails. The difference is impressive.

Alcohol won't make up for bad coffee.

Try not to get in the habit of thinking that anything you add to your coffee will mask its less desirable aspects. Many times it will accentuate the impurities. Alcohol is not a cure for improving coffee; you need a good cup to begin with.

Which coffee brand do you recommend for alcohol-based drinks?

There's a specialty roasting house in Riyadh, Saudi Arabia called Idmi Coffee Roasting Co. They have a unique fermented natural processed coffee from Colombia: a base note of cocoa nibs, tropical notes, passion fruit with a creamy body.

What bartending tips can you provide for the perfect coffee drink with alcohol?

Keep trying new cocktails, and adjust them as much as possible until you master the taste, the presentation and the whole experience.

What is the best coffee-based drink?

There's nothing more fun or sophisticated than a coffee cocktail. And that's true whether you're drinking it or brewing it.

What makes an espresso martini so great?

The espresso martini has two things going for it: it's smooth and it's easy. Of course, when you're dealing with specialty coffee cocktails, easy doesn't mean lacking in complexity. The other ingredients will enhance different coffees’ flavor profiles in different ways, meaning that one recipe can provide a wide variety of drinks.

COFFEE

SPECIAL REPORT

ONLINE COFFEE WEBINARS AND COURSES NOT TO MISS Coffee Fest (free) Stay on top of all the trends and challenges facing your specialty coffee business, including Covid recovery, leadership, ways to maximize profits, supply chain, drink trends and much more. coffeefest.com/webinar

Coffee Maestro's Stories (free) Attend these online sessions presented by IMA Coffee Petroncini on the occasion of 100 years in the coffee industry. Coffee maestros Luca Giberti, Roberto Pedini, Alessandro Brambati and special guest Andrej Godina are pleased to share their in-depth coffee knowledge. During the eight episodes, maestros will focus their attention on coffee and its treatment — from the green selection and cleaning, to espresso or Brasiliana coffee tasting. ima.it/beverage/webinars

and latte art, to advanced coffee making with a collection of barista training videos relating to all areas of the coffee world. baristahustle.com

Coffee Break Webinars (paid) These 20-minute webinars promise expert advice on growing your business. helpingyousucceed-libertymutual.com/ coffee-break-webinars

CoffeeTrail (free) Barista tips and amazing recipes by Branislav Beronja, who shares his experience on the coffee trail. youtube.com/channel/ UC8ZiqZ7KNCqEpExvlebVZ0Q

Intro to Dry Mixology and Bartending Tea & Coffee based Infusions (free) event.webinarjam.com/t/click/ y12kqa79t5vhrzhxnxspyunktv

Roaster Tools (30 days’ free trial) Increase online sales and retention by learning about subscriptions with Allen Burt.

Free live webinar on how coffee roasters can boost online revenue by holding on to customers by making them happier and selling subscriptions. roastertools.com/webinars

The SCA Coffee Skills Program (paid) The SCA Coffee Skills Program allows you to choose the education path that best suits your needs and interests. The program consists of six different modules: the one-day Introduction to Coffee and five multi-day specialist modules: Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills. bootcoffee.com/campus

The Daily Cafe (paid)

Barista Hustle (14 days’ free trial)

Rista Barista Academy (free)

Barista Hustle is one of the industry's leading online barista training providers. On offer are barista courses for every aspect of the specialty coffee industry, from milk science

Specialty coffee barista academy including an introduction to coffee with barista skills trainer Dragan Ristic. facebook.com/watch/ristabaristaacademy

Online, self-guided sessions for passionate educators who want to build a classroom culture of independence, engagement and success. thedailycafe.com/workshops/onlineseminars

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2020’S FINEST COFFEE MACHINES With coffee being the most popular beverage around the world, the industry is continuously innovating and renovating itself to keep up with growing demand and ever-changing consumer behavior. Why choose between efficiency and esthetics when you can have both?!

THE BAMBINO™ BY BREVILLE Like professional machines, the Bambino can deliver third wave specialty coffee.This is made possible by the 4 keys formula. It delivers barista quality performance using a 54mm portafilter with 19 grams of coffee for full flavor and a powerful steam wand to create microfoam required for latte art.

With a proprietary Thermojet heating system the machine is ready to start in 3 seconds.

BREVILLE breville.com

THE CIMBALI S60 BY LA CIMBALI The Cimbali S60 superautomatic features new barista tools to enhance the user experience for staff. Key features include a pre-heated metal coffee group which ensures coffee quality and continuity through peak periods. Its sensors manage and control the infusion and delivery phase of the brew cycle. The S60 also features bidirectional telemetry technology.

GRUPPO CIMBALI S.P.A cimbali.com

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KAIROS BY RHEA VENDORS GROUP The new Kairos coffee machine is a limited-edition model created in collaboration with Davide Livermore, the artistic director of the National Theatre of Genoa, which aims to ‘revolutionise the concept of the coffee break’ by enhancing the customer experience.

The Kairos machine features a deliberately oversized screen which provides a 32-second multisensory experience, allowing users to take an ‘experiential journey’ on their coffee break.

RHEA VENDORS GROUP rheavendors.com

MOCCAMASTER KBG BY TECHNIVORM Features a 9-hole stainless steel flow pipe for optimum water distribution. It also has a glass jug lid with mixing pipe for homogeneous coffee and automatic drip stop for when the jug is removed. When the water has run through, the heating element switches off, facilitating both fire protection and energy efficiency. The hot plate keeps the coffee at 80-85 ° C and turns off automatically after 40 minutes.

TECHNIVORM technivorm.com

OPTIBEAN 4 TOUCH BY ANIMO The bean-to-cup OptiBean 4 Touch features an additional ingredient canister to the previous model in the range (the OptiBean 3), allowing businesses to include a range of ingredients including, such as chocolate, sugar, decaf coffee or even soup. The machine features a touch screen and LED lighting, and it is possible for businesses to set company logos, images or videos as a screen saver. With energy efficiency and sustainability a key concern for both businesses and consumers, the machine also carries an A+ energy label.

ANIMO animo.eu

SANREMO CAFÉ RACER Beauty meets innovation in the Café Racer, which is the trendiest machine to make a statement in a new cafe. Infinite customization is available on this multi-boiler workhorse. The Sanremo Cafe Racer is an example of a multi-boiler machine.

SANREMO COFFEE MACHINES S.R.L. sanremomachines.com

WMF ESPRESSO BY KAAPI MACHINE The new WMF espresso detects the portafilter automatically, controls the brewing time, signals when grinding degree needs readjusting, grinds the coffee and tamps with 100 percent consistency and everything you need for a perfect espresso. The machine also comes with two air-cooled bean hoppers for different types of coffee beans, extensive software settings via touch screen and many more features.

KAAPI MACHINE kaapimachines.com

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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SOLUTIONS

HUMAN RESOURCES

In collaboration with

RISK MANAGEMENT:

TO PLAN OR NOT TO PLAN?

Mark Dickinson, founder of DONE! Hospitality Training Solutions, explains why purposeful planning is a must.

Should we have a risk management plan?

The short answer is: yes!

Risk management prepares you for events like Covid-19.

There are six core elements of risk that a manager can plan for, keeping in mind that the one thing that is certain about a plan is that it never goes quite the way you expect!

Regardless, plans give you a framework of careful thinking in a time when you have the capacity to weigh options and create processes.

1. INSURANCE Get the right insurance. Yes, it costs money now, but what about when that event occurs? There is insurance for just about everything.

2. CASH In any crisis situation, cash is king. How much cash do you have on hand? Liquidity allows for plans to be implemented.

Set aside: 10 percent of earnings towards savings, 10 percent of earnings towards investment, and 10 percent of earnings towards doing good.

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3. LIABILITIES Managing your impending liabilities will determine the timeline of your cash-burn.

Preserving cash for life is a key concern, and though liabilities may shout loudly, they are not your navigator to successfully overcoming the crisis. Micro-payments are a brilliant way of ensuring that you are believable and credible. As long as you are paying something, no one can say anything, and if you are making micro-payments, the likelihood is you are doing more than most. Your liabilities will undoubtedly appreciate your efforts.

4. PEOPLE Your company is made up of people, and it is the people that are going to help you keep going.

Active risk management for managers is to be constantly aware of the people that they have and make sure that you do not carry people who add low or little value.

5. CUSTOMERS Future income is essential in risk management. Not all income is created equal. Low cost, high return is the Holy Grail. A great risk management plan will have clear-sighted contingencies of the

products or services that have the highest returns. Golden oldies — things that produced solidly in the past — are go-to products in crises.

Concentrate on talking to your customers, let them know that you are there for them and show them that you care, without trying to sell them anything.

6. SOLIDARITY When you are facing a challenge of the highest ordinance so is everyone else.

Create bonds with people around you that are not liabilities.

Do not wait for the next crisis to start your risk management plan!

Sit down and think about what happened during this crisis and how you were able to weather the storm. Then, having done that, decide how you would have liked to have seen this crisis play out, and prepare accordingly for the next one.

Without doubt, there will be another crisis.

When, where, what and how, we cannot know, but we can be sure that it is coming, so be prepared. markdickinson.com

ADVERTORIAL

INDONESIAN SPECIALTY COFFEES,

THE COFFEES EVERYONE

CAN ENJOY

Hajriyanto Y. Thohari Ambassador Extraordinary and Plenipotentiary of the Republic of Indonesia to Lebanon

Indonesia is one of the world’s top coffee producers, can you tell us more about it?

As the 4th largest coffee producers, Indonesia contributes around 7% of world coffee production. The total area of Indonesia's coffee plantations is approximately 1.24 million hectares that are spread widely not only in Java island, but also in Sumatera, Sulawesi, Bali, East Nusa Tenggara, and Papua. Indonesia’s average coffee bean production is around 639 thousand tons per year.

Apart from coffee beans, Indonesia also produces various processed coffee products which are dominated by processed coffee products based on instant coffee, coffee extracts, essences, and concentrates which spread to countries in the ASEAN region, China, and the United Arab Emirates.

What are the particularities of Indonesian coffee?

Indonesian coffee is well-known for its specialty coffee. Thousands of Islands, the geographical position, and the coffee processing after being harvested have given Indonesia’s coffee their characteristics based on their geographical indications.

The coffee produced has a distinctive taste that is the advantage of each producing region. Some Indonesian coffees that are

well-known in the world are Aceh Gayo, Mandailing, Lampung, Preanger Java, Ijen Java, Bali Kintamani, Toraja, Flores Bajawa, and Papua Wamena. The names derive from the geographical locations where the coffee beans come. Even the mentioned coffees produced in other regions, the coffees will not have a similar taste with those from their origins.

What are the best Indonesian Coffee Beans?

It is not easy to choose which Indonesian coffee beans are the best. As mentioned before, each Indonesian coffee has its characteristics based on their geographical indications. Coffee beans originated from Java have a good, heavy body, with a lasting finish and herbaceous aroma. Coffee from Bali is sweeter than other Indonesian coffees, with nut and citrus aroma. Coffee from Sulawesi is good, sweet, with warm spices aroma. The ones from Flores have a heavy body, sweetness, with chocolate and tobacco aroma. While from Papua, the coffee has a heavy body with chocolate, earth, and spicy aroma. So, Indonesian specialty coffees can meet everybody’s taste.

What is the state of Indonesian coffee exports?

1.14% per year. The average production of Indonesian coffee is 639 thousand tons per year with the composition of it is around 72.84% arabica coffee and 27.16% robusta coffee.

Based on the type, there is an increase in exports of processed coffee products by 20.04% that is exported to countries in the ASEAN region, China, and the United Arab Emirates. Meanwhile, the Indonesian specialty coffees are exported to several countries in the European Union, the United States, Australia, Japan, Malaysia, and Egypt.

Quote: In your opinion, what is in store (wish) for Indonesian coffee?

Despite of being coffee producer, Indonesia is also a coffee consuming country whose consumption levels continue to increase every year. As drinking coffee becomes a lifestyle around the world, we hope that Indonesian specialty coffee is even more competitive in the international market. So, when people are traveling around the world, they can just come to a coffee shop and sip a cup or two of Indonesian specialty coffee.

By doing so, not only do they taste the uniqueness of Indonesian specialty coffee, but also scent and taste the aroma of the Indonesian archipelago; simply by having a cup of Java.

Indonesia's coffee export trend in the last five years has increased by an average of DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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SOLUTIONS

MANAGEMENT

THE BEST INSURANCES FOR THE F&B INDUSTRY Insurance for F&B establishments provides vital protection against potential external and internal risks.

It also offers reassurance for guests and employees who engage with the brand. Manal Syriani, takes a closer look at what's on the market.

While some types of insurance are considered mandatory by law, businesses need to study their individual needs to identify areas of vulnerability specific to their operations to seek the best coverage.

Criteria to take into account when selecting insurance: 1. Environment: the political and economic context. In a country that is politically unstable, the risk of uprising, riots or other similar movements expressed publicly could result in damage to your property.

The level of risk greatly depends on the location of your business. Similarly, the economic system adopted by the government and the economic situation in general is relevant in terms of potential fraud, theft and unforeseen losses.

2. Geography: the local climate, environment, extreme weather conditions, etc. Such natural phenomena may lead to property damage, especially as global climate change is a real threat. The level of risk associated could vary drastically, depending on location, as certain regions, are becoming more unpredictable.

3. Business complexity: the day-to-day operations and the type of service/products

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provided by the business. Depending on the complexity of the kitchen operations, for instance, the variety of services provided (catering, delivery, eat in, kids’ playground, valet parking service, etc.) and the manpower required for each activity, liability and workers’ insurance should be tailored accordingly.

4. Medical risk: injuries that could be suffered by employees while performing their duties.

5. Business volume: the number of operations for each business and different trademarks/concepts listed under the company portfolio. Diversification might increase the impact of third-party liability depending on the legal structure of the company and subsidiaries available.

Basic insurances typically required by a restaurant include: 1. Property: covering the physical building and assets involved in the operation of the business against internal or external threats.

2. Liability: protecting against claims from third parties associated with your business, whether related to the products you sell or to the events that could occur on your

premises, both of which may cause harm to guests or employees.

3. Business interruption: securing compensation for losses on income (opportunity costs) resulting from closing the business temporarily due to unforeseen events.

4. Workers’ compensation: providing medical coverage for employees in case of work-related injuries or due to unforeseen accidents that may occur on site. This insurance also includes compensation in the event of permanent injury to the employee.

5. Theft and related insurance: compensating for monetary losses due to theft, fraud or similar incidents. Ideally, such insurance should cover external risks and those posed internally.

It is important to note that assessing the insurance needs of an F&B business is an ongoing process that should take into consideration changes and developments in the local community as well as the evolution of international business and new health regulations.

HOSPITALITY SERVICES delivering valuable business BUSINESS, FOOD & LIFESTYLE EVENTS

2-4 Feb 2021

14-16 Oct 2021

SAUDI HORECA|riyadh 10th Edition

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

25-28 MAy 2021

HORECA LEBANON 27TH Edition

whisky live beirut 25,000+ visitors

5th Edition

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

4-6 NOV 2021 16,000+ visitors

The region’s largest annual business meeting place for the hospitality and foodservice industries. horecashow.com

9-12 Jun 2021

GARDEN SHOW & SPRING FESTIVAL

5,000+ visitors

BEIRUT COOKING FESTIVAL 9th Edition

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

4-6 NOV 2021 18,000+ visitors

SALON DU CHOCOLAT BEIRUT

15,000+ visitors

17 Edition

6TH Edition

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

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

th

9-12 Jun 2021

TRAVEL LEBANON 7th Edition

18,000+ visitors

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

28-30 SEP 2021

HORECA JORDAN 7 Edition th

15-17 Nov 2021

HORECA KUWAIT 10th Edition

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

HOSPITALITY NEWS MIDDLE EAST

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

Daily news bulletins on hospitalitynewsmag.com

TASTE & FLAVORS

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

Daily updates on tasteandflavors.com

LEBANON TRAVELER

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

Daily updates on lebanontraveler.com

8,000+ visitors

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

30 Nov-2 Dec 2021 7,000+ visitors

Publications & DIGITAL PLATFORMS

Saudi HORECA|dammam 1st Edition

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

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

Celebrating the finest culinary experiences across Beirut.

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

SOLUTIONS

MARKETING

In collaboration with

HOW RESTAURANTS SHOULD COMMUNICATE ONLINE DURING A CRISIS

With Covid-19 impacting businesses in all sorts of ways, Maria Frangieh, managing director of Socialprise, looks at how restaurants can market themselves digitally during the pandemic.

We live in the "new normal", business is changing so are customers. Covid-19 has forced companies to change the way they do business and respond to new patterns of consumer behavior. The hospitality industry has suffered immensely and travel is largely on pause.

Online is the place to be. Customers who used to enjoy experiences outside have been stuck at home due to lockdown restrictions. They have had to resort to virtual escapes and business have had to adapt. While many have found it challenging, others have embraced the digital approach.

So what’s the secret? Being agile is key.

Keep an open mind, find opportunities online and make them happen. Be positive!

Communicate with your audience online and engage in activities to show your loyal community that you share their feelings

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during these challenging times. You are also planning your strategy post-pandemic to secure higher revenues.

Attend webinars and online workshops to hear from others and share your struggles.

Below are 10 best practices and tips to help you boost your digital marketing strategy and survive the pandemic.

1. Be creative and adopt an omnichannel approach to reach out to everyone.

2. Post photos and 360-degree tours of your venue. If you have a spacious venue, show it and invite people to visit.

3. Highlight your safety measures to reassure your audience and communicate your opening hours or any updates on social media. Let your audience know how you are dealing with the situation.

4. Listen to your online audience and respond to negative feedback.

5. Promote offers for online orders and delivery.

6. Host online live/prerecorded cooking classes with your chef, educate your audience with recipes, share at home workouts, share music playlists, DIY spa tips, share virtual trips and other activities.

7. Sell ingredients for do-it-at-home meals on social media or via e-shops.

8. Shift your team’s tasks to support the customers on social media, engage with your community. Your regular clients will love talking to a familiar team member.

9. Engage in social impact projects and donate meals.

10. Consider shifting your business offers to meet people’s needs.

Socialprise.me

VA L R H O N A B E C O M E S A

B Corp

WE ARE PROUD TO JOIN THE COMMUNITY OF EXCEPTIONAL COMPANIES WHO ARE COMMITTED TO USING BUSINESS AS A FORCE FOR GOOD IN THE WORLD. With Valrhona, you chose a chocolate that respects people and the planet.

PRODUCT ZONE

FOOD

THE CHOCOLATE Semi-sweet, extra-dark, organic and vegan are just a few varieties that have become more popular in recent years. HN gets the lowdown on the latest trends in the world of chocolate from suppliers and chocolatiers across the region.

Ruby chocolate is the new fourth chocolate, recently approved by the FDA. Ruby flavoring will be used in classic confectionery and will feature in assortment boxes in the fall.

Bilal Ballout Co-CEO of Baklawa Made Better Sugar Candies Manufacturing LLC, UAE Although we are familiar with the taste of milk chocolate, which is made from 33 to 36 percent cocoa solids, a recent trend is the rise in demand for semi-sweet chocolate containing 40 to 50 percent cacao solids. It has an intense cocoa taste without the bitterness of dark chocolate.

Healthy and tasty, no added sugar, vegan and unique flavor combinations, including citrus and sour, are other trends to watch out for.

Maurice E. Feghali CEO of EMF Trading Ltd - Middle East Coordination for Barry Callebaut Healthier chocolates are becoming the norm. Adding value is the only way to convince customers to pay more, so a higher cacao percentage makes a big difference.

Delicate, flavor-infused dark chocolates are more widely available, as are super-dark options that contain less sugar for healthconscious consumers.

Dark milk chocolate, containing less sugar and over 40 percent cocoa, is a hybrid between milk and dark chocolate.

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Whole-fruit chocolate infused with natural flavors, like smoked salt, flavored salts — such as celery or lemon salt — and varieties of pepper, will follow the salt trend. Umami flavors, including grassy matcha and nutty tahini, are gaining popularity. Furthermore, olive oil is being used more and more, especially in chocolate truffles.

Tropical fruits from cacao origins, such as mango, acai and tamarind, are being paired with dark chocolates containing spices.

Paprika and zaatar are definitely spices to watch.

We will see more white chocolate colored with natural ingredients, for instance botanical chocolates containing turmeric (golden yellow), saffron (bright yellow) and hibiscus (crimson).

In addition, demand for chocolate made from 100 percent plant-based ingredients: fruits, nuts, seeds, roots and flowers is rising.

There are endless varieties of chocolates, which has been the result of target audiences changing over the years.

With the focus shifting from children to adults, the industry started offering better quality by reducing the sugar content and creating more sophisticated options. Demand for premium, healthy chocolate is at an all-time high, driven by consumers’ awareness of health. This has pushed the industry to come up with innovative ways to produce low-sugar and sugar-free chocolate products.

In order to prioritize the health and wellbeing of customers, BanoPuratos introduced the Belcolade chocolate range, which offers the same taste while containing 30 percent less sugar thanks to the use of natural sweetening ingredients. Belcolade has extended its range of sugar-reduced chocolate with the release of the Dark Belcolade chocolate selection.

Glenn Noel

Pierre Abi Hayla

Meshal Aldarmi

Pastry chef of Valrhona, IMEA

Owner and chef of LE NOIR Atelier Du Chocolat, Lebanon

Owner of Meneur Chocolate, KSA

Serine Jaroudi Marketing manager of BanoPuratos Middle East

The latest trend in the world of chocolate is the use of more sustainable products.

People are now looking for transparency in the sourcing of cocoa as well as a higher quality product. We have seen a growing demand for vegan and organic chocolates.

Furthermore, we have some amazing organic chocolates, including Andoa Milk 39 percent Pure Peruvian — an intensely milky and chocolaty product with a unique aromatic profile.

The latest trend is making your own chocolate. The bean-to-bar trend has been present for the last five years and became more fashionable in 2020.

The chocolate market is booming and is expected to continue growing. The upward trend is being driven by all ages.

Another factor is affecting the demand for healthier chocolate due to the interest in fitness and wellbeing. We are definitely seeing more organic, sugar-free and dark chocolate varieties.

Mohammad Al-Gwaiz

Maysa Kaddoura

Nuha Al Yaqout

CEO of LEVO Chocolatier, KSA

Director of Le Chocolatier Dubai, UAE

Healthy chocolate is on the up. We are witnessing greater demand for sugar-free, lactose-free and organic chocolate. There is also a growing interest in chocolate that combines sweet and savoury flavors.

Middle Eastern brands have introduced authentic ingredients like zaatar, sumac, halva and dates to differentiate themselves from other international brands and cater to local tastes.

The rustic style is very much in demand this year. We offer our clients tailormade chocolate arrangements for all occasions.

Founder and GM of Mar de Amor Chocolate Factory, Kuwait Caramel coffee, vanilla latte, mocha, cappuccino, espresso and other coffeeflavored chocolates are sought after. Also, consumers continue to be drawn to spicy flavors that include cardamom, turmeric, ginger, cinnamon, chili and garlic.

Emerging health trends will drive demand for chocolates that include herbs and spices with healing properties. Exotic citrus ingredients, such as the Japanese yuzu, are going to remain popular in 2021.

DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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PRODUCT ZONE

NEW FOODPRODUCTS

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

PUROCAO MILK CHOCOLATE

IMPLAST These high quality polycarbonate chocolate molds are available in a wide range of sizes and for various types of chocolate plants. The range includes solid and center-filled, double and book type varieties with magnets.

ARMOBEL armobel.net

Available in 36/38mg, Purocao Milk Chocolate has a soft and creamy taste, with an intense milk and cocoa aroma. Sweet notes of caramel are matched with a slight hint of spices.

Release date 2020 – Italy I.F.S. INTERNATIONAL FOOD SERVICES & PARTNERS S.R.L euroglf.it/en UNIGRÀ S.R.L unigram.it/en

GIN & ARAK PILLS Eshmoon’s gin pills are a chocolate truffle spirited with the finest Lebanese Gin and made out of nine herbals: coriander, rosemary, ginger, galangal, Arabic gum, orange and lemon peel, laurel leaves and the essential ingredients from the fruit of the endemic tree (lezaab) juniperus excelsa. Eshmoon’s arak pills are a chocolate truffle spirited with the finest Lebanese arak. Infused with anise seeds, this drink is spirited and distilled from the finest Lebanese grapes.

The chocolate is made from the finest and richest cacao selection blended in light coconut oil and sweetened with healthy grape syrup and crystals.

CRISPEARLS™ RUBY CALLEBAUT Ruby Crispearls combine Callebaut's ruby with a crispy heart of toasted biscuit. Great chocolate for grazing and for adding an exciting finishing touch to desserts or pastries.

EMF TRADING LTD. emfboutik.com

AMBER BELCOLADE CHOCOLATE AMBER Chocolate is a new product from Belcolade that has been recently added to the producer's chocolate line. A balanced salted butter caramel white chocolate with a cooked milk flavor and vanilla notes, it contains 30 percent cocoa and no artificial flavors.

BANOPURATOS banopuratos.com

OLIVE LINE BY ESHMOON An olive line featuring products that include olive pills, olive almond pills, olive spread, olive tablet, olive jam and olive almond compote.Rich in organic cacao and sweetened with olive oil, this natural chocolate goodness is brimming with antioxidants and exquisite flavors.

CARAMEL FILL CALLEBAUT Genuine caramel with butter toffee flavor.

Caramel Fill is a ready-to-use authentic caramel. With its deep golden color, butter toffee taste and semi-fluid texture, it pairs extremely well with darker or more intense chocolates and is a great confectionery filling.

Caramel Fill is also perfect for flavoring ice creams, pastry crèmes, mousses, and other sweet options.

EMF TRADING LTD. emfboutik.com

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BENOIT’S IKAL RAW CHOCOLATE Produced from unroasted cocoa beans, Benoit’s IKAL is made in a certified glutenfree factory and considered as vegan, with non-added sugar.

Benoit’s IKAL is available in blocks for the production of chocolate and cake and in chips for cookies and decoration. bmb-group.com

ROSE IN COLLABORATION WITH EXOTICA World of Rose is a combination of five roses, mixed flowers, chocolate rose pills and rose jam in a basket. Rose pills chocolate is both a delicacy and a remedy.

Rich in organic cacao, it is sweetened with carob molasses and infused with hemp oil.

ESHMOON ORGANICS eshmoon.com

CHOCOMANIA

PRODUCT ZONE

PRALINE

YULE LOG The festive season is fast approaching, bringing with it the perfect opportunity to try out this delicious apricot and hazelnut praline Yule log, created by Alexandre Bourdeaux, chef and owner of Pastry & Chocadvice Belgium.

1. SACHER BISCUIT Ingredients 200g Callebaut almond paste 75g powdered sugar 120g egg yolks 100g whole eggs 180g egg white 75g granulated sugar 60g sifted flour 60g Callebaut - Cocoa Powder 60g melted butter Preparation Emulsify the almond paste, powdered sugar, egg yolks and whole eggs. Whip the egg whites and granulated sugar, and carefully fold into the initial paste. Add the sifted flower and cocoa powder then mix in the melted butter. Spread out on a silicon baking tray and bake for 10 minutes at 190 degrees in a fan oven.

2. CARAMELISED APRICOTS Ingredients 100g granulated sugar 50g honey 2g coriander powder 40g amaretto liqueur 250g apricot cubes 10g gelatin Preparation Caramelize the granulated sugar, honey and coriander powder.

Quench the caramel with the Amaretto. Boil the mixture and add in the apricot cubes. Bring down, adding the gelatin while the mix is warm. Pour into a Flexipan bûche mold and freeze.

3. PANNA COTTA PRALINÉ Ingredients 45g milk 1g lemon zest 21g gelatin 45g Callebaut Hazelnut Praline Paste 225g cream Preparation Boil the milk and lemon zest, and allow to infuse. Mix in the gelatin and Hazelnut Pralines mix by Callebaut. Mix in the cream.

Pour over the apricots in the bûche mold and freeze.

4. EXTRA-BITTER CHOCOLATE MOUSSE: Ingredients 130g syrup 90g egg yolks 120g whole eggs 315g Callebaut Dark Chocolate - Recipe N° 70-30-38 560g whipped cream Preparation Heat the syrup in the microwave and whip in the eggs. Melt the chocolate at 50 degrees, and mix into the microwaved mix. Then stir in the whipped cream.

5. APRICOT SYRUP: Ingredients 80g apricot puree 160g sugar syrup 100g water Preparation Mix the apricot puree with the sugar syrup and water.

6. GANACHE ICING Ingredients 120g syrup 125g cream 30g glucose 60g Callebaut Dark Chocolate - Recipe N° 811 250g Callebaut Bakers Hard Compound Coating Dark Preparation Boil the syrup, cream and glucose. Pour the syrup over the chocolates and mix. Leave to cool overnight at 35-40 degrees.

EMF Middle East t. +961 9 938732 | info@emf-me.com www.emf-me.com DEC 2020-JAN 2021 | HOSPITALITY NEWS ME

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PRODUCT ZONE

BEVERAGE

THE LATEST IN NON-ALCOHOLIC DRINKS Six industry players share their thoughts on the latest trends in alcoholic-free beverages. Here’s what they had to say.

because they are taking their health more seriously. They want to spend time at bars without drinking as much.

What trends have been forecast in non-alcoholic and soft drinks?

Jad Ballout Co-owner Electric Bing Sutt

What changes have you witnessed in consumer behavior?

Many people nowadays are asking for low-alcohol or alcohol-free cocktails

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You can find many types of craft sodas and tonics in the market. There are also a number of spirits without alcohol.

Creating complex non-alcoholic cocktails is definitely more challenging, so bartenders are being creative by making fermented fruit cordials and using them in their homemade sodas. Some are perfecting their own kombucha, which is a non-alcoholic fermented tea that tastes delicious and has countless health benefits.

At Electric Bing Sutt, we created a nonalcoholic whiskey sour. We would infuse non-alcoholic beer with smoked lapsang tea and mix it with lemon and galangal.

Needless to say, it was packed with flavor.

Which non-alcoholic brands are in demand, and are there any lesserknown brands you recommend?

One of the leading non-alcoholic spirits is Seedlip. It is a type of hydrosol you see on back bars and on cocktail menus around the world. Three Cents is a brand of soda I really like. They have amazing flavors — my favorite being the grapefruit soda, which can be enjoyed neat or in a cocktail.

What trends have been forecast in non-alcoholic and soft drinks?

The pandemic has disrupted our lives and affected our physical and mental health.

As a result, many consumers have taken greater care of their wellbeing. Familiar comfort drinks such as chocolate milkshake, strawberry lemonade, peach iced tea and hazelnut iced latte are just some of the beverages that have returned as top sellers.

Also, drinks with functional benefits and

ingredients like kombucha, whey and protein are making their way onto the menus of bars and cafés.

In addition, we are witnessing a rise in ZERO ABV cocktails, which led us to launch a new range of products: Le Mixeur de MONIN. There are currently four flavors: Mojito, Pina Colada, Margarita and Strawberry Daiquiri.

The initial launch has taken place in the Gulf.

Olga Cassidy Trade marketing manager MEIA (MONIN)

to go from horeca to retail. To ensure sustainability in the face of the pandemic, we started developing a new range of products reflecting our brand's diversity in tackling immunity boosters. Last but not least, we are also working on export leads.

What changes have you witnessed in consumer behavior?

Wissam el Khoury CEO of le Pré

What is your post-Covid-19 strategy?

Lockdowns and social distancing measures affected businesses on many levels. At le Pré, we had to adapt our channel distribution

What is your post-Covid-19 strategy?

Luckily, we were able to work, produce and distribute under the Covid-19 restrictions, as we are a food and beverage manufacturing facility and distributor. We gradually moved from only taking body temperature in the morning and disinfecting our employees, to requesting that masks be worn outside and inside the office. We installed many extra hand washing stations throughout the factory to encourage better hygiene.

Only essential visits are allowed. We don’t allow school field trips any more. Suppliers receive their invoices and can settle their bills in the lobby.

Behavior is shifting towards a healthier lifestyle in general and more nutritious products in particular. Today, consumers check the labels and read the nutrition facts.

In other words, they are more aware of what they are consuming and prefer products with no added sugar and no artificial colors or preservatives.

What trends have been forecasted in non-alcoholic and soft drinks?

Consumers are becoming more health conscious and are willing to try healthier alternatives to soft drinks while focusing on more premium products that they can rely on. RTD (ready-to-drink) drinks are growing as well in popularity — within a certain category — as they offer the grab-and-go convenience that fits busy yet healthy lifestyles. Also, environmental concerns regarding excess packaging and the use of plastic are on the rise, influencing consumers' decision-making processes.

Beverage companies are responding to these concerns by becoming more eco-friendly.

scale tests as time goes on. Meanwhile, we request employees to self-quarantine if they show symptoms.

Currently, we are sending new guidelines regarding being open and communicating with our colleagues about the possibility of Covid-19 exposure. Awareness is crucial.

What changes have you witnessed in consumer behavior?

Many factors have pushed consumers to buy and experience things at home since outings have been restricted. But overall, because of the economic crisis and they are choosing to buy less expensive local products, which are relatively affordable for most.

Nayef Akram Kassatly Managing partner of Kassatly

As for the majority of our employees, we have run massive PCR tests twice, and all were negative. We will run more large-

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PRODUCT ZONE

BEVERAGE survive, they had to work on their delivery or takeaway options. While food delivery was common before the pandemic, delivery for drinks prepared in-house was not. For instance, not many coffee shops would deliver a cup of coffee to your home before the pandemic, but it has become the new norm. One of the things we focused on was supporting customers on developing delivery and takeaway solutions for the drinks prepared in-house.

Jan Marc Menicable Beverage innovation manager MEI (MONIN)

What is your post-Covid-19 strategy?

The lockdown across the region lasted between four or five months, depending on the Covid-19 situation of the country. During those months, the F&B operators were not allowed to receive dine-in customers. To

In a separate development, digital marketing and e-commerce grew enormously in importance as a result of this pandemic.

The majority of our partners in the region launched their online stores and listed MONIN to make our premium products accessible to a wider audience during the lockdown. The need for luxury home-dining experiences will be a long-lasting effect of the Covid-19 crisis.

level of production in line with international standards and deliver a high-quality product to our consumers. In addition, we will be launching advertising and awareness campaigns to highlight and reflect the difficulties faced by apple farmers in Lebanon, and we will be participating in workshops and seminars to discuss these problems and elaborate on how dangerous they are, especially with the increase in wasted apples that we witness every year.

Mark Sadaka General manager of CIDRA LEBANON

What is your post-Covid-19 strategy?

Cidra is a micro-craft cidery in Kfour, Keserwan that produces apple cider and sparkling apple juice. Our products are all natural, gluten-free, vegan, and with no added sugars. The company’s main goal is to support local Lebanese apple farmers by purchasing their non-marketable apples and providing them with valuable expertise to take care of their apple orchards.

Lebanon has been going through a series of crises. With a dying economy, hyperinflation, and the Lebanese pound losing more than 80 percent of its value on the parallel market within 10 months, Covid-19 is just the tip of the iceberg when it comes to Lebanese people’s worries. However, being the resilient people that we are, we are determined to get through this once again — as we have always done.

To start off, we are implementing the hazard analysis and critical control points (HACCP) in order to ensure the highest

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We will be educating the Lebanese people on what cider is and how to help farmers.

It is our aim to participate in events such as Vinifest and Beirut International Beer Festival to engage with people and spread our message.

Export is crucial and essential in the near future. We plan to export Cidra to the US, Europe, and the GCC, and hopefully help in making the world recognize the potential of Lebanese apples and Lebanese products. As demand increases, our mission will become a lot easier, and we will be able to support even more farmers affected by the difficult situation in Lebanon.

What changes have you witnessed in consumer behavior?

With everything that has happened since October 2019, we have witnessed a stronger demand for local goods and products. This has motivated local businesses to produce more and sell locally, where the demand for these “newly discovered” products that have been in the market — being unpopular or unrecognized before — has increased.

There has always been this belief among

the majority of the Lebanese people that local products lack quality and an edge to compete against imported brands.

Scarcity of the US dollar in the market and the high exchange rate fluctuation have caused massive price increases of imported goods. Lebanese consumers have somehow been forced to divert to consumption of local products and to their surprise, the vast majority were shocked by the quality of local produce.

Another issue worth talking about is the rise in environmental awareness, which is mainly portrayed in recycling. The new generation is more eco-conscious and wants to protect the environment. We at Cidra strongly support recycling, and we already ask our customers to return the bottles they consume in order for us to clean and sterilize them through the best processes, and ensure they are as good as new and safe for reuse. By doing so, we are contributing to lowering the amount of glass waste and keeping our environment cleaner.

What trends have been forecast in non-alcoholic and soft drinks?

We have seen a lot of big companies launching a new production line within their companies for non alcoholic products, and we want to be one of the pioneers in this field. We believe there is going to be a greater demand for these products in the future.

Since the start of our journey, we have dedicated a production line for sparkling non-alcoholic apple juice, and we have witnessed a very large demand for this skew.

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New Premises in uae Industrial area 18, Maleha Road, Sharjah P.o.Box: 65118 +971 6 5453136

As Banopuratos always promises innovation we are delighted to announce the opening of our new Base & Mix premises in Sharjah, Maleha Road.

Being the largest showroom for raw materials and tools in UAE makes us more committed to our customers by providing them with a new shopping experience with the best quality as always. A wide variety of raw materials, tools & machinery are all available in our showroom along with an innovation center that is fully equipped with tools and machines to host demonstrations and masterclasses.

The new space reflects Banopuratos innovative company goals that focuses on delivering quality products and has been designed to increase efficiency of all departments.

The growth throughout the years is a result of the company’s emphasis on the quality of products that it strives to provide.

AMBER CHOCOLATE

Salted Butter Caramel Chocolate Amber Chocolate is a new product from Belcolade that was recently added to BanoPuratos’ chocolate range. It is a balanced salted butter caramel white chocolate, with a cooked milk flavor and vanilla notes. It contains 30% cocoa with no artificial flavors.

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