Hospitality News ME # 136

Issue 136 | Oct-Nov 2021

hospitalitynewsmag.com

WORKING IT OUT

HR EXPERTS ON HOW COVID-19 HAS REDEFINED RECRUITMENT P.36

SPECIAL REPORT

WHAT'S HOT ON THE COFFEE SCENE P.52

GET SET, GO!

THE HOSPITALITY RACE IS BACK ON IN THE ME

P.32

SWEET SENSATIONS

UNWRAPPING THE LATEST TRENDS IN CHOCOLATE

P.68

EXPO 2020: HIGH EXPECTATIONS • HOTELS GET HI-TECH • MASTERING THE ART OF LEADERSHIP

EDITOR'S VIEW

Group editor Nouhad Dammous

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

Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Publications deputy manager Rita Ghantous Graphic designer Ibrahim Kastoun Features consultant Rana Freifer Sub-editors Miriam Dunn Lisa Jerejian Account managers Michel Ajjoub, Maha Hasbani, Josette Hikri advertise@hospitalitynewsmag.com Subscription executives Houayda Haddad-Roumman Mirna Maroun subscribe@hospitalitynewsmag.com Circulation coordinator Rita Nohra-Kejijian News news@hospitalitynewsmag.com Published by Hospitality Services LEBANON Borghol Building, Dekwaneh Tel: +961 1 480081 UAE HSME Tel: +971 585098057 info@hospitalityservices.me www.hospitalitynewsmag.com All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient.

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

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

THE IMPACT OF COVID-19 ON THE HOSPITALITY INDUSTRY Nouhad Dammous, editor-in-chief of Hospitality News Middle East, discusses just a few of the ways in which the coronavirus pandemic has reshaped the hotel and restaurant industry.

Covid-19 has left no part of life untouched. The hospitality industry has been hit particularly hard, with airlines reducing the number of flights and travel restrictions causing great disruption.

However, as we enter recovery mode, it is now time for hotels to implement their plans for renovation, from changing their decor to introducing new designs. Hotel owners also need to optimize their strategy for refurbishing and innovating, with a focus on sanitation.

The economic damage caused by the coronavirus pandemic will inevitably result in higher costs and lower sales for the F&B industry. But while many restaurants are suffering financially, some are coming up with creative ways to reopen, adhering to social distancing, health and sanitation guidelines.

Covid-19 has already led to expansion in the online, ordering and delivery segments. Restaurants all over the world took a major blow when the pandemic began, but it also highlighted the importance of digitalization.

Adopting healthy eating habits became paramount during the Covid-19 outbreak, including maintaining balanced dietary practices, such as eating a mix of wheat, rice, beans and pulses, alongside plenty of fresh fruits, vegetables and some animal products.

A Mediterranean diet has long been linked to the preservation of cardiometabolic health, with an emphasis on food that boosts the immune system, all of which improves our chances of protecting ourselves against Covid-19.

It is therefore essential that we promote the Lebanese diet on an international platform, notably special dishes like tabboule, homos, baba ghanoush, moutabbal, manakish, falafel and halawe, for example.

Now is also the right time to apply the same specifications imposed on the organizations governing the European and international markets to Lebanese products and the wider Lebanese food industry.

Nouhad Dammous Editor-in-Chief Docteur Honoris Causa

OCT - NOV 2021 | HOSPITALITY NEWS ME

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In this issue Oct - Nov 2021

EDITOR’S VIEW

03

The impact of COVID-19 on the hospitality industry

NEWS

In-depth news and interviews from around the region 08 Industry 10 Hotels 18 Food & Beverage 20 Chefs 21 Suppliers

HORECA NETWORK

SAUDI HORECA puts hospitality back in the spotlight

EVENTS

26 27

SEEN AND HEARD

24

28

11

ENVI lodges

What we learned at AHIC The Middle East has its Chocolate Master

WHERE TO BE SEEN The return of Gulfood Manufacturing Gearing up for HOSTMILANO

24

SAUDI HORECA 2021

30

The expo effect

BUSINESS MARKET UPDATE

30

The expo effect

LODGING

32

The Middle East's hospitality race is back on

INTERVIEW

34

HN exclusive with Panos Loupasis, VP development, Middle East & Africa at Wyndham Hotels & Resorts

INFLUENCERS

36

HR in the hot seat

F&B

40

Shooting Michelin Stars in the MENA region

TRENDS

42

Green and clean: the non-processed food trend

TECHNOLOGY

44

Why smart technology in hotels makes perfect sense

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@Hospitality_Mag

HospitalityNewsME

SOLUTIONS

MARKETING 46 It’s a visual world

48

HUMAN RESOURCES How to be a leader rather than a boss

MANAGEMENT The key to increasing customer loyalty 50

SPECIAL REPORT: COFFEE

54 56 58 60 62 64

What's trending in coffee The bright future of specialty coffee The coffee club Insights into the caffeinated world of Corso Espresso It’s all in the bean Taking a sip: the newest coffee products of 2021

PRODUCT ZONE

66

ON THE MARKET

46

Coffee

62

How to be a leader rather than a boss

New products

FOOD 68 Chocolate

CHOCOMANIA

72

Ruby and gold Xmas Yule log

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

HOSPITALITYNEWSMAG.COM

Coming issue December 2021 - January 2022 • Special report Hygiene • Influencers Restaurants • Equipment Small accessories • Food Seafood • Beverage Wine

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Chocolate

A GAME CHANGING APPROACH TO SUSTAINABLE COCOA SOURCING By focusing on superior taste and creating more value for all parties involved, Cacao-Trace is the only cocoa sourcing program that is redefining the standard for chocolate.

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oco

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join an e xcept ion of exc epti ona al l

At Puratos and Belcolade, we are building a truly sustainable future for cocoa with a game-changing strategy that focuses on better tasting chocolate, and in the process creates value for all, from farmers to consumers.

l at e

Cacao-Trace differentiates itself by focusing on taste improvement. Our exceptional fermentation expertise with an unparalleled international network of post-harvest centers is the key for creating superior tasting chocolate. We train our farmers and help them to deliver cocoa beans of superior quality.

NEWS

INDUSTRY

CEO OF QATAR TOURISM: QATAR TO WELCOME SIX MILLION VISITORS A YEAR BY 2030 As Qatar gears up to welcome the FIFA World Cup 2022, Qatar Tourism has many milestones to achieve, promises to keep and dreams to realize. HN exclusively chatted with Berthold Trenkel, COO of Qatar Tourism, to learn more about the country’s preparations ahead of one of the most high-profile global sports events and to map out the growth under way and opportunities emerging on the country’s hospitality scene.

How is Qatar working toward positioning itself as a regional and a global attraction?

Our goal at Qatar Tourism is to establish the country as a world-leading destination.

Qatar is one of the easiest destinations to visit. The country is constantly evolving to ensure visitors have a seamless and unforgettable trip. With a host of new hotels and hotel apartments, activities and attractions, travelers will discover the country’s unique blend of Middle Eastern contemporary luxury and authentic tradition.

Currently, there are over 100 hotels and hotel apartments in Qatar’s construction pipeline on top of an existing 184+ properties. The country is also evolving its transport facilities including the metro and taxis that make getting to and around Qatar easy, safe and convenient.

What is the role that Qatar Tourism is playing and what are your strategies for the coming years?

Our strategy aims to triple the number of pre-pandemic annual international visitors to over six million a year by 2030. We’re investing in world-class infrastructure to create a dynamic and more diversified economy beyond oil, driving the development of the private sector and fields such as tourism to become an integral component of national GDP. visitqatar.qa/en/about-qatar-tourism Read the full interview on hospitalitynewsmag.com

5 MINUTES WITH MAYADA MANSOUR BADR figure in the Saudi culinary scene. We spoke to the accomplished chef to learn more about her experiences and achieving success in KSA. What can you tell us about your current role as CEO of the Culinary Arts Commission?

Mayada Mansour Badr is no ordinary woman. As CEO of the Culinary Arts Commission, founder of Pink Camel, a high-end patisserie in Jeddah, and partner of two other restaurants, she is a respected 8

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My colleagues and I feel privileged to be experiencing firsthand the transformation of the kingdom’s culinary and hospitality sectors. With a number of successful initiatives already under our belt, we are looking forward to continuing to share our diverse culinary offering and renowned hospitality with the world.

How do you intend to elevate Saudi Arabia’s culinary scene?

We want the world to discover Saudi Arabia through its diverse culinary offering, shaped by each of our 13 different regions.

TRENDING ON

HOSPITALITYNEWSMAG.COM Travel recovery begins to take off

Almost 70 percent of global consumers plan to travel domestically within the next six months, yet less than 10 percent have booked their trips according to a new survey from consulting firm Oliver Wyman.

According to the survey, 76 percent of respondents expect to travel the same or more, post-Covid-19, for leisure. oliverwyman.com Kingdom of Saudi Arabia among the first to accept IATA Travel Pass

The International Air Transport Association (IATA) welcomed the decision of the General Authority of Civil Aviation (GACA) of the Kingdom of Saudi Arabia to accept IATA Travel Passes to confirm pre-departure Covid-19 test results for departing and arriving passengers starting September 30, 2021. This acceptance will be expanded to vaccine certification. iata.org Newly released B2B application Eighty6 set to revolutionize the food procurement industry in the GCC

Eighty6, an industry-leading online procurement tool, has been launched in the UAE with plans to also introduce the app into Saudi Arabia in the next three months.

Eighty6 strives to make ordering and delivery easier and smoother by bridging the gap between restaurants and suppliers, allowing them to connect, communicate and build strategic relationships in one B2B online ecosystem. It also aims to reduce operating costs for both restaurants and suppliers by streamlining the ordering process, bringing greater efficiencies and profitability. eighty6.shop

To achieve our goal, we are focusing on preservation, education and innovation, sharing our unique culinary heritage with the world.

In 2020, you launched the Irth Matbakhna initiative. What are your plans for 2021?

Some of the world’s leading restaurant brands arrived in Saudi in 2021, such as Zuma and ROKA. We recently announced plans to open a Le Cordon Bleu institute in Riyadh, which will see aspiring Saudi chefs realize their culinary ambitions, and our book — Saudi Feast — will soon be released. culinary.moc.gov.sa Read the full interview on hospitalitynewsmag.com

“The content of this document represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency do not accept any responsibility for any use that may be made of the information it contains. “

www.europeanrice.eu

Part of the culture and tradition of many civilizations, rice is a healthy suggestion for a wide range of delicious meals from around the world.

European Rice is produced following certified procedures, complying with the strict European regulations which respect the environment and protect the producer’s and consumer’s health.

In Greece, rice fields are situated mainly in Northern Greece at the river deltas and coastal areas.

The brackish soil and the warm climate that characterizes the area create the conditions for high yields and the production of excellent quality rice, distinguished for its stickiness, aroma, texture and flavor. Moreover, the European Rice is not genetically modified.

European rice produced in Greece is the perfect base for almost any meal and can even be the star of your dinner. It is safe, delicious and affordable.

Transform the simple ingredient that’s almost always in your pantry into a delicious meal: from creamy chicken with rice to fried rice or homemade risotto!

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NEWS

HOTELS

BILL GATES BUYS LARGE STAKE IN FOUR SEASONS HOTELS & RESORTS As reported by Bloomberg, Bill Gates will take control of the Four Seasons hotel chain after his investment firm agreed to acquire a stake from Saudi Prince Alwaleed bin Talal’s Kingdom Holding Co. The deal aims at rebounding the luxury hospitality brand following the pandemic-induced slump.

Gates’s Cascade Investment LLC will pay USD 2.2 billion in cash to boost its stake in Four Seasons Holdings to 71.25 percent, up from 47.5 percent.

In 2007, the Canadian luxury hotel chain Four Seasons was privatized by

accepting a USD 3.8 billion takeover bid from Gates and bin Talal.

As we mark our 60th anniversary and look back on the profound impact that Four Seasons has had on luxury hospitality we also look forward with tremendous excitement and confidence in the future of the industry," said Four Seasons CEO John Davison. "The unwavering support and partnership of our shareholders has and continues to be critical as we capitalize on growing opportunities to serve luxury consumers worldwide. fourseasons.com

10 NEW MARRIOTT PROPERTIES TO LAUNCH IN TURKEY BY THE END OF 2022 Marriott International continues to see growth in its select portfolio across brands such as Four Points by Sheraton and Residence Inn by Marriott. Four Points by Sheraton builds upon its momentum in the Turkish market, with the Four Points by Sheraton Istanbul Kagithane slated to open this year and the Four Points by Sheraton Elazig projected to open in 2022.

To meet the demand for long-stay accommodations in the country, the company is expected to debut its extendedstay brand, Residence Inn by Marriott, with the anticipated opening of Residence Inn

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by Marriott Istanbul Atasehir later this year.

Following the recent opening of Orientbank Hotel Istanbul, Autograph Collection, two new Autograph Collection hotels are planned to open in Istanbul – The Burdock, Autograph Collection in 2021 and Orient Occident Hotel, Autograph Collection in 2022.

Delta Hotels by Marriott, which provides guests with exactly what they need for a seamless travel experience, made its debut in the country in 2019 with the opening of Delta Hotels by Marriott Istanbul Halic.

The brand is slated to open Delta Hotels by

Marriott Istanbul Levent by the end of 2021.

Sheraton Hotels & Resorts, which is currently undergoing a much-anticipated design transformation, remains a popular brand in Turkey. Following the recent openings of Sheraton Istanbul City Center and Sheraton Istanbul Levent, the brand is anticipated to open Sheraton Istanbul Esenyurt next year.

Marriott Hotels, the company’s flagship brand, continues to further grow its portfolio in Turkey with the recent opening of Izmir Marriott Hotel. marriott.com

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

DISCOVER A NEW GLAMPING INNOVATIVE EXPERIENCE: ENVI LODGES

IN BRIEF Safir Hotels & Resorts’ portfolio expands into Cairo’s

Safir Hotels & Resorts (SHR) signed a memorandum of understanding with Empire State Developments to manage and operate hotel rooms and suites within the El Centro Business Complex project in Cairo’s New Administrative Capital (NAC).

ENVI Lodges, a new luxury experiential eco-lodge brand and management company, was officially launched during the Arabian & African Hotel Investment Conference at Madinat Jumeirah in Dubai.

ENVI Lodges is co-founded by Chris Nader and Noelle Homsy, both avid travelers and experts in the hospitality industry. Over the last decade, they witnessed the change in tourism in the MENA region and foresaw the travel revolution when it was still in evolution.

ENVI offers three types of accommodation (tents, prefab suites and alternative pods), all built to minimize the impact on the environment and with a sense of place, following the brand’s seven sustainability

pillars. In fact, ENVI lodges will be developed and operated based on globally recognized sustainable tourism standards. According to a recent report by Booking.com, 83 percent of global travelers now believe sustainability is a vital aspect of travel.

ENVI Lodges has brought on board worldclass hospitality experts and advisors who are specialized in experiential travel, and signed several partnerships, including three with a world-class experiential designer, an eco-lodge marketing firm and a large distribution platform. ENVI is also set to announce the signing of a major partnership with an alliance of eco-resorts and a renowned loyalty program that will enhance the brand’s global reach. envilodges.com

DAR ZEFTA, AN ARCHITECTURAL GEM BUILT ON ART AND PASSION House and nine Olive House rooms. The guesthouse can accommodate up to 30 people. It is surrounded by 6,000 square meters of gardens containing pine trees and a lower garden of olive trees with white Mediterranean soil that emits a Tuscan feel.

While relaxing in the pool, guests can enjoy the scent of flowers, including jasmine and gardenia.

Ultimately, Dar Zefta is the story of my heritage. It is here that time stands still, gravity disappears and daydreaming begins.

We believe in offering homegrown produce, which we serve our guests with love.

In southern Lebanon, Dar Zefta In your opinion, how do you foresee guesthouse realizes a legacy of the future of alternative lodging culture, art and architecture. We evolving in Lebanon?

I think that a sharing economy might be sat with Bahjat El-Darwiche, the solution, especially for those wanting Dar Zefta’s owner, to hear how to own a mountain house without having it all began. to go through the hassle of maintaining What can you tell us about Dar Zefta?

Dar Zefta is our family house, and I am the fourth generation to take care of it. It was built during the Ottoman era, between 1906-1911, by Hussein Beik el Darwiche, who was my great grandfather. He was a visionary avant-gardist from the south of Lebanon. Dar Zefta comprises six Ottoman

it and taking care of it. This trend has been growing in Lebanon for the past 10 years, with many guesthouses opening and ecotourism booming. I believe the alternative trend will continue, particularly in light of the economic situation in Lebanon and the role of technology, which has helped such properties gain exposure. darzefta.com

The project will bring 100 rooms and suites, with spacious areas and designs in the Andalusian architecture style.

The hotel will also include international restaurants, meeting and banquet halls, and entertainment areas, and it is scheduled to open during 2024. safirhotels.com Radisson Hotel Group doubles its presence in Jeddah

Radisson Hotel Group has signed three hotels in KSA, further strengthening its brand presence across Radisson Blu, Park Inn by Radisson and Radisson Individuals.

The international chain has signed: Vivid Jeddah Hotel, a member of Radisson Individuals that’s slated to open in Q4 2021; Radisson Blu Hotel, Jeddah Al Hamra; and the Park Inn by Radisson Jeddah Al Hamra. Both Jeddah Al Hamra properties are set to open in Q3 2022. radissonhotels.com Four Seasons Resort Sharm El Sheikh kicks off revamp project

Four Seasons Resort Sharm El Sheikh, which has been in business for 20 years, is getting ready to launch a major expansion and renovation project.

This marks the company’s most ambitious expansion and enhancement programs ever. When the project is complete in late 2021, return guests and those discovering Four Seasons Resort Sharm El Sheikh for the first time will notice several significant changes. fourseasons.com/sharmelsheikh/ Dar Nour is a new guesthouse nestled in Chabtine village, Lebanon

Overlooking the hills of Batroun and surrounded by green terraces, the traditional Lebanese house aims to help and support local communities achieve sustainable development by offering an immersive cultural rural experience.

Forming part of the guesthouse, Jlal El Dar is a table d’hôte that serves traditional meals and authentic dishes prepared by local cooks. instagram.com/darnour_chabtine

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NEWS

HOTELS

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EPIC VIEWS AND EXCITING NEWS AT

BURJ ON BAY HOTEL, LEBANON Overlooking the Bay of Jounieh and the iconic Casino du Liban, Burj on Bay Hotel is a triumph in luxury hospitality. We spoke with Nicolas Broumana, the hotel’s food and beverage manager, to hear about the latest developments and how Burj on Bay Hotel is elevating its five-star offering.

What makes Burj on Bay Hotel stand out?

Burj on Bay is one of the leading five-star hotels in the region. It is conveniently located between Beirut and the coastal city of Byblos, overlooking the magical Bay of Jounieh. It is indeed this enviable position and Burj on Bay’s proximity to touristic attractions, religious sites, beaches and the legendary Casino du Liban that attracts many business and leisure guests.

Furthermore, one of Burj on Bay’s core differentiators is its exquisite cuisine, which is managed by the internationally renowned Le Cordon Bleu, a leader in culinary arts that offers affordable luxury dining experiences.

How profitable was summer 2021 for the hotel?

Despite having modest expectations, summer 2021 was a great season due to the outstanding performance of our exceptional outlets: The View Restaurant & Lounge, boasting unparalleled views of the sea; Signatures Restaurant & Lounge;

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La Piscine pool bar; and Byblos Garden, our authentic Lebanese restaurant.

In addition, the high occupancy rates can be attributed to the surge in domestic tourism, which occurred as a result of the pandemic and difficulty/expense associated with overseas travel. Many Lebanese booked staycations with us, and we also welcomed many tourists and expats who spent their holidays in Lebanon due to the favorable exchange rate.

How are you confronting the challenges of the pandemic and the economic crisis in Lebanon?

The economic crisis has been a huge challenge. However, we are always trying to meet different budgets by offering several menus and event packages at very reasonable prices while maintaining the same exquisite quality and service, thus catering to both Lebanese residents and foreigners.

As for the Covid-19 pandemic, we were able to safeguard the health and wellbeing of our staff and guests at Burj

on Bay Hotel with the help of certified companies by implementing strict protocols for sterilizing all rooms and taking Covid-19 preventive measures in food production and public areas within the hotel.

What recent changes have you made at the hotel?

Due to the high demand for events, especially in the Keserwan area after the Beirut 2020 blast, we created a large ballroom to host big weddings and other events. We also launched a new chill-out pool bar and restaurant, La Piscine.

Do you have any exciting plans in the pipeline?

Upcoming projects for 2022 include a new gym and spa. Furthermore, a fusion Mediterranean seafood restaurant, complete with a bar and chill-out lounge, will complement the dining options available at Burj on Bay Hotel.

Despite everything that is going on, we are committed to investing in the hotel, thereby offering a greater range of facilities to cater to the needs of our guests.

The Hotel is superbly located in Tabarja and is merely a few minutes away from the main attractions of the city such as Casino Du Liban. Each of the 129 sea view rooms & suites is designed so that the guest feels very comfortable and has a quiet, relaxing sleep. Bed positions, interior design, color harmony.

Attention was paid up to the smallest detail.

With 5 different outlets to choose from, your stay at BURJ on BAY will be exceptional and memorable.

Our internationally trained chefs are so passionate about cooking, they use the finest ingredients and only serve the highest quality food and drinks. It is this attention to detail that makes all the difference.

ROOMS & SUITES 129 Sea View Rooms and Suites Standard Room Deluxe Room Executive Room Junior Suite Master Suite

FOOD & DRINKS

BANQUETNG

Five outlets offer a wide range of cuisine from French to International satisfying all tastes day and night indoor and outdoor, with a wide range of cocktails and drinks to choose from.

Well-equipped function rooms offering a range of flexible event space and bespoke meeting utilities with special catering packages.

Providing personalized services, exceptional food and beverage, parking and Wi-Fi access for events up to 500 delegates.

Tabarja - Kfaryassine, Tel. +961 9 857 555, Fax. +961 9 855 942, info@burjonbay.com, www.burjonbay.com

@burjonbay

NEWS

HOTELS

OPENED BAHRAIN

MOROCCO

OMAN

HILTON GARDEN INN OPENS ITS DOORS IN BAHRAIN BAY Hilton Garden Inn Bahrain Bay is now receiving visitors. The 192-room hotel, located in Manama, is the first to open under Hilton’s portfolio of brands in the Kingdom of Bahrain. hilton.com

FAIRMONT TAGHAZOUT BAY, MOROCCO IS NOW WELCOMING GUESTS Fairmont Taghazout Bay opened its doors on July 9, 2021. Located in the bay of Taghazout, the resort is positioned just 17 kilometers from Agadir and boasts a total of 146 rooms, suites and villas. fairmont.com

112-KEY ALILA HINU BAY OPENS TO GUESTS IN OMAN Hyatt Hotels Corporation announced the opening of Alila Hinu Bay in Oman, which joins Alila Jabal Akhdar as the brand’s second hotel in Oman, along with 15 other Alila properties worldwide.

TURKEY

UAE

MGALLERY DEBUTS IN BODRUM WITH MGALLERY THE BODRUM HOTEL YALIKAVAK As one of the newest and most prestigious hotels in Turkey, MGallery The Bodrum Hotel Yalıkavak is located on a 13-decare section of land in a small and calm bay just minutes away from Yalıkavak Marina, the heart of Bodrum. The hotel features 102 rooms, 35 of which are suites, and boasts a private sandy beach, outdoor infinity pool, a fully equipped gym, an indoor pool and spa. mgallery.accor.com

THE FIRST GROUP LAUNCHES THE FIRST COLLECTION IN DUBAI Integrated global property developer The First Group debuted its lifestyle brand, The First Collection, in Dubai.

The launch of the brand marks a major step in the evolution of a firm that has long been recognized as one of the UAE’s leading property developers thanks to its existing portfolio of 11 award-winning properties, which include Wyndham Dubai Marina, Millennium Place Marina and TRYP by Wyndham Dubai. thefirstgroup.com

The 112-key hotel includes 16 villas and is nestled on a secluded beachfront in Oman’s southwest region of Dhofar. hyatt.com

RAK HOSTS HAMPTON BY HILTON’S LARGEST PROPERTY IN THE WORLD Hampton by Hilton Marjan Island has opened its doors to guests, marking the debut of Hampton by Hilton in Ras Al Khaimah.

As the largest Hampton in the world, the property features 515 guest rooms, half of which are interconnected. hilton.com

UAE

RAK WELCOMES WORLD’S LARGEST HAMPTON BY HILTON Marjan, the master-developer of freehold properties in Ras Al Khaimah, welcomed the world’s largest Hampton by Hilton to Al Marjan Island. The project offers 515 rooms. hilton.com

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FIVE-STAR CROWNE PLAZA DUBAI JUMEIRAH OPENS TO VISITORS IHG® Hotels & Resorts announced the opening of Crowne Plaza Dubai Jumeirah in partnership with one of the region’s reputed hospitality groups, Ishraq Hospitality.

The renovated 252-room and suites hotel offers guests a wealth of F&B and recreational facilities, including four dining concepts, a rooftop pool, a gym, meeting and celebration ballroom. ihgplc.com

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OPENING SOON BAHRAIN

UAE

DOUBLETREE BY HILTON TO DEBUT IN BAHRAIN IN 2022 WITH A 113-KEY PROPERTY Hilton announced plans to bring its DoubleTree by Hilton brand to the Kingdom of Bahrain. DoubleTree by Hilton Al Sayh Residences the hotel features 113 serviced apartments, 61 onebedroom rooms and 52 two-bedroom apartments, so a total of 226 rooms.

Opening: 2022 hilton.com

IHG TO BRING VOCO TO DUBAI'S PALM JUMEIRAH IHG Hotels & Resorts has signed a management agreement with ASRE Limited to introduce its premium brand, voco, into Dubai’s Palm Jumeirah. Voco Dubai Palm Jumeirah will join the voco brand family in the MEA region with a portfolio of four operating hotels and five in the pipeline.

Voco Dubai Palm Jumeirah will feature 141 rooms.

Opening: December 2021 ihg.com

UAE

DOUBLETREE BY HILTON ABU DHABI YAS ISLAND RESIDENCES TO OPEN THIS YEAR The serviced residence is part of a wider strategic partnership between Miral and Hilton to bring world-class hospitality options to Yas Island, Abu Dhabi.

DoubleTree by Hilton Abu Dhabi Yas Island Residences has a total of 156 units, ranging from studio options, to one-, two- and three-bedroom apartments.

The collaboration with Hilton will see Miral bring two new brands to Abu Dhabi this year: the DoubleTree by Hilton, as well as the Curio Collection by Hilton, that is set to operate the upcoming WB Abu Dhabi, becoming the world’s first Warner Bros. branded hotel.

Expanding on this partnership, Miral also appointed Hilton to manage Hilton Abu Dhabi Yas Island hotel, which opened to guests in February 2021 Opening: Q4 2021 hilton.com

131-ROOM HOTEL COMING TO ITHRA DUBAI’S ONE DEIRA PROJECT Ithra Dubai, a leading real estate developer and manager wholly owned

by Investment Corporation of Dubai, announced the launch of “One Deira” at the Deira Enrichment Project (DEP).

Completed on schedule, District 4 follows the rollout of Sherina, Osha, Afra.

Opening: N/A ithradubai.com

KSA

INTERCONTINENTAL RAK MINA AL ARAB RESORT AND SPA TO OPEN BY YEAR END The new resort is part of RAK Properties’ “Destination Strategy 2019-2021” that aims to transform the tourism sector in Ras Al Khaimah into a robust and sustainable engine for economic growth.

Under the luxury portfolio of InterContinental Hotels Group, the InterContinental Ras Al Khaimah Mina Al Arab Resort and Spa offers a grand living, dining, and recreation experience. The luxurious rooms, suites and villas have views of the Arabian Sea and the resort is introducing the unique and first ‘Club InterContinental Experience’ in Ras Al Khaimah.

The resort will bring upscale facilities, two swimming pools, a gym, planet trekkers kids and teens club and a tennis court.

Opening: Q4 2021 ihgplc.com

IHG SIGNS INTERCONTINENTAL RIYADH KING FAHED ROAD, THE SECOND UNDER MDA WITH RIVA DEVELOPMENT COMPANY IHG Hotels & Resorts announced the signing of InterContinental Riyadh King Fahed Road as part of a master development agreement with RIVA Development Company via its wholly owned subsidiary RIVA Hospitality for Hotel Services Company.

The latest development follows the signing of Hotel Indigo Riyadh King Abdallah Road and is the second of at least seven hotels to be announced with the partner, with all openings set to take place in Saudi Arabia across IHG’s portfolio of brands in the coming years.

Expected to open in March 2025, InterContinental Riyadh King Fahed Road will add to IHG’s current brand portfolio of nine operating InterContinental hotels in the Kingdom. The hotel will feature 250 rooms and 150-unit apartments as part of InterContinental Residences, as well as a pool, fitness center and spa where guests can relax and rejuvenate.

Opening: March 2025 ihgplc.com OCT - NOV 2021 | HOSPITALITY NEWS ME

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PEOPLE ON THE MOVE ROTANA HOTELS UPDATES

NEW GM JOINS INTERCONTINENTAL DOHA THE CITY InterContinental Doha The City welcomed Anne Busfield as its new general manager.

With over 30 years of experience in the hospitality industry, Busfield brings a wealth of knowledge and expertise gained during her various positions across the globe.

Before this appointment, Busfield was in Osaka, where she held the position of area general manager at ANA Crowne Plaza Osaka and ANA Crowne Plaza Chitose.

MARRIOTT INTERNATIONAL APPOINTS NEW GM OF LE ROYAL ABU DHABI Marriott International has appointed Brian Hashkowitz as the new GM of Le Royal Meridien Abu Dhabi.

Hashkowitz spent the last 11 years in the UAE, most recently as hotel manager for the JW Marriott Marquis, Dubai.

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HALA MASSAAD TO BECOME THE NEW GM OF BOULEVARD ARJAAN BY ROTANA IN AMMAN Hala Massaad, GM of Raouché Arjaan by Rotana – Beirut, will join Boulevard Arjaan by Rotana in Amman.

As a hospitality expert who’s highly recognized in the industry, Massaad has been with the company since 2008. Prior to that, she was the rooms’ division manager at Phoenicia Beirut.

ALEPH HOSPITALITY APPOINTS JAD SHAMSEDDIN AS ITS COO FOR THE MIDDLE EAST Dubai-based independent hotel management company Aleph Hospitality has announced the appointment of Jad Shamseddin in the newly created role of chief operating officer for the Middle East.

He joins the firm from Ajlan Bros Holding Group in Riyadh, KSA, where he held the position of chief hospitality officer.

Shamseddin was previously the managing director of the hotels division at Al Hokair Group in KSA and regional director of hotel openings for the Middle East, Africa, Turkey and Georgia at Millennium and Copthorne Middle East and Africa.

HOSPITALITY NEWS ME | OCT - NOV 2021

ROTANA APPOINTS TWO NEW GMS FOR ITS BEIRUT PROPERTIES Rotana has announced the appointment of Fouad Hamadeh as general manager of Raouche Arjaan by Rotana Beirut and Eddy Nohra as general manager of Gefinor Rotana Beirut.

Hamadeh pursued his hospitality career with InterContinental Hotels Group, Shangri-La Hotels & Resorts and Safir Hotels & Resorts for 13 years before joining Rotana in 2010. He has a proven track record in all aspects of hotel management and development and has worked in numerous cities across the Middle East, including Muscat, Doha, Abu Dhabi and Dubai.

New to the Rotana family but not to the hotel industry, Nohra brings with him over 20 years of solid experience in hotels and resorts. Nohra started with Capital Trust IDARAT, after which he held several key roles at IHG Hotels & Resorts, Edde Sands and Coral Beach Hotel & Resort. As the new GM of Gefinor Rotana, a fully renovated five-star property in Beirut, Nohra is committed to implementing unconventional strategies to deliver superior accommodation in the city.

VOCO DUBAI PALM JUMEIRAH APPOINTS NEW GENERAL MANAGER voco Dubai Palm Jumeirah, IHG Hotels & Resorts’ first hotel on the iconic Palm Jumeirah, has announced the appointment of seasoned hotelier Charles Godot as general manager.

Having joined the voco brand this summer, Godot will lead the team ahead of the hotel’s opening and drive its performance.

KERTEN HOSPITALITY ANNOUNCES WAFIK YOUSSEF AS NEW COO Kerten Hospitality, a mixeduse and lifestyle operator, announced the strategic appointment of Wafik Youssef as its chief operating officer.

A seasoned hospitality leader with a proven track record of growth with global hotel players and over two decades of experience, he will further contribute to Kerten Hospitality’s footprint expansion and multiple project openings, rolling out in 2021 and beyond.

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NEWS

F&B

BRINGING BACK THE OLD BEIRUT WITH AL FALAMANKI

Lebanese restaurateur Tony Ramy has dedicated his life to promoting the unique flavors of Lebanon through his restaurant group and his work with the RNCP Syndicate. Here, the chairman and CEO of Mood Village and co-owner of Al Sultan Brahim, Al Falamanki and Diwan Beirut group shares his expansion plans.

You previously opened a pop-up concept for Al Falamanki in KSA. Are you considering a permanent branch anytime soon?

were fully booked most of the time.

This shows that our reputation goes far beyond our beloved Lebanon. Our next permanent outlet with a franchisee partner consists of 3,000 square meters and will be ready by 2023.

What can you tell us about Al Falamanki Egypt?

Egypt is next, as we have already signed in Sitta October and have been searching for a suitable location under Al Falamanki management. We are very excited to explore this new territory, as it’s looking promising.tonyramy.com Read the full interview on hospitalitynewsmag.com

Our pop-up in Riyadh was a success story.

We felt the love toward our brand, as we

SANDY HAYEK AT THE HELM OF TIME OUT MARKET DUBAI

home to 17 award-winning chefs who have Sandy Hayek is a woman of been handpicked by the editors at Time Out. many talents. Having worked The chefs represent the best of the city and in Sweden and the UAE, where we are looking forward to welcoming more she has held senior positions locals and tourists as travel restrictions ease. at a number of award-winning What are your future plans? dining and retail concepts, she Given the model of Time Out Market, recently began a new chapter there is always room for growth. In the coming years, we will continue to see as the GM of Time Out Market Dubai, a new food hall. We learn exciting concepts from new and existing vendors alongside cultural activities and more about her new role. entertainment to complement this one-

How will you launch and grow Time Out Market Dubai?

Time Out Market Dubai was launched in April 2021 and is already a huge success. It is

of-a-kind dining experience. In terms of expansion, Time Out Market will be popping up in various cities, including Abu Dhabi. timeoutmarket.com/Dubai Read the full interview on hospitalitynewsmag.com

LIFE AS A UNICORN: WHAT DOES KITOPI HAVE UNDER ITS BELT?

UAE-based cloud kitchen platform Kitopi has become the MENA region’s third billiondollar company, making it a “unicorn”. HN spoke with Mario Arjan, the company’s managing director, UAE, to learn about the company’s upcoming plans.

Given the comeptition among many dark kitchen service providers, what is the key to your success?

Kitopi is the world’s leading managed cloud kitchen platform, and we take care of the entire operations for a restaurant or F&B partner – from the supply chain, staff training, food preparation and delivery to customer experience. A large part of our competitive advantage is due to our proprietary Smart Kitchen Operating System

(SKOS). SKOS is a suite of applications that optimizes the performance of our cloud kitchen operations in real time. The solution focuses on delivering a great customer experience across multiple brands in a single kitchen by maximizing operational efficiency. Since launch, SKOS has enabled Kitopi to scale to 200+ brands in 60+ sites in over just three years.

What’s coming?

We will channel the new funding to fuel our continued expansion within the Middle East and support entry to new markets such as Southeast Asia. We will also continue to innovate and expand our tech stack and grow our strategic restaurant partnerships.

More specifically, our plan is to make Saudi Arabia Kitopi’s Middle East headquarters, while Dubai will remain a global head office as it looks to expand into Southeast Asia. kitopi.com Read the full interview on hospitalitynewsmag.com

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ALINE KAMAKIAN'S ARMENIAN ADVENTURE

Aline Kamakian, founder and CEO of Fig Holding, is on a quest to spread Armenian heritage across the world. Here, she tells us about her expansion plans and upcoming projects.

What can you tell us about Mayrig in Kfardebian, Lebanon?

Back in 2020, we had a branch of Mayrig in Faqra club, which is also in Kfardebian.

However, we decided to move to a bigger and more open location, where you can sit in the forest and enjoy a quality homemade Armenian meal. The location is family oriented, with a vast open space and a

Q6 CATERING SCOOPS SEVERAL AWARDS IN GREECE

closed area featuring a chimney. We are very fond of the village of Kfardebian, so much so that we opened a sunset location for our other concept, Batchig, at the Ahlam club, with international tapas and drinks.

What are your upcoming projects?

Of course our Mayrig, Batchig and Lahmajun concepts in Lebanon (Beirut, Kfardebian, Broumana and Dbayeh) take most of our time. We are expanding abroad as well, in KSA, the UAE and in Egypt. I am also working on my own product line that will see the light of day in the very near future. alinekamakian.com figholding.com Read the full interview on hospitalitynewsmag.com

A lifelong aficionado of food and culinary arts describes George Khalil, founder and GM of Q6 Bistro & Catering, UAE. In an exclusive interview, he tells us more about his recent award and striving for excellence.

Taste for Global Gastronomy in Greece and a beautiful opportunity for Q6 Catering to be a part of such a strong culinary community that supports cultural exchange. This award provides reassurance that we are moving in the right direction with our vision, and we should remain committed to delivering top-quality products and services.

Q6 Catering recently won three Ambassadors of Taste stars and the Ambassadors of Taste for Global Gastronomy's Gold Award. How important are such accolades to you?

There is a great deal going on, especially before the beginning of the season in Dubai, so you will be seeing many changes happening as part of our shortand long-term brand vision. quartier6eme.com

It was a pleasure and a privilege to participate in the third Ambassadors of

What are your upcoming projects?

FOOD FOR THE SOUL WITH MARIO HADDAD JR. Mario Haddad Jr. has artfully blended his expertise in the film industry with a love for gastronomy and a unique flair for both storytelling and creating unforgettable experiences. Here, he shares news about his latest F&B concepts.

You are an avid traveler. How is your personality reflected in your restaurants?

As a passionate traveler and gastronomy

lover, I am known for the soulfulness of the dishes I serve.

Will you be opening any additional concepts in Egypt, or will you be expanding to other Middle Eastern countries?

We have four ongoing projects in Cairo at various stages of development: Kyuka, a sushi restaurant in Tagamoo; Don, an Asian street food joint in Tagamoo; Mariolino in New Cairo; and a Lebanese home-cooked food concept in Maadi. instagram.com/mariojrhaddad Read the full interview on hospitalitynewsmag.com

FOR UP-TO-THE-MINUTE NEWS ON THE STORIES THAT MATTER TO YOU MOST, read it first on hospitalitynewsmag.com OCT - NOV 2021 | HOSPITALITY NEWS ME

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NEWS

CHEFS

ACCOR SIGNS AN EXCLUSIVE PARTNERSHIP WITH CELEBRITY CHEF MAROUN CHEDID

Once finalized, the partnership will give birth to the first of Chedid’s restaurants and concepts across Accor hotels in the region.

The partnership reflects Accor’s strategy to consolidate its position as the leading hospitality group in the region. With over 30 years of experience in the culinary world, Maroun Chedid is one of the region’s bestknown chefs. The pretty Lebanese village of Saghbine in West Bekaa, where Chedid grew up, has been a continuous source of inspiration. Chedid admits that nature was his mentor, opening his eyes at a young age to core ingredients and rich combinations.

Accor has signed an exclusive partnership with celebrity Lebanese chef Maroun Chedid to roll out unique dining concepts within Accor's luxury hotels in the IMEA region.

Chef Maroun Chedid is famous for his

many culinary achievements and concepts, including Georgette and Ritage Garden, TV appearances on Lebanese station MTV and, more recently, on MBC as jury member of the internationally acclaimed show Top Chef.

Guests will be able to enjoy some of his signature dishes including the Carnaroli Risotto ‘Siyadiyeh’, Pumpkin & Pistachio Ravioli, Slow-cooked Veal Cheek with Oriental Spices and the King Crab, Tahini, Citrus to name a few. Moreover, this partnership will illustrate the expansion of Chef Chedid’s presence in the region, celebrating his core pillars across borders, namely: Terroir, Authenticity, Inventiveness and Artistry. marounchedid.com Read the full interview on hospitalitynewsmag.com

THE FRENCH TOUCH WITH CHEF NICOLAS LAMBERT Nicolas Lambert is an awardwinning pastry master. Among his accolades, the Frenchman has been named Best Pastry Chef in Hong Kong and Macau, and Asia’s Best Pastry Chef, according to The World’s 50 Best Restaurants. Here, he tells us about his latest culinary adventure with Four Seasons Resort Dubai Jumeirah Beach.

You are the youngest recipient of The World’s 50 Best Restaurants’ Asia’s Best Pastry Chef award. How has this title affected your career?

It was fantastic to be recognized with such a prestigious award after three years of hard work and dedication at Caprice restaurant at Four Seasons Hotel Hong Kong. Being part of a passionate team in such a competitive city gave me the drive to always push boundaries with my creations. I didn’t ask for or expect such an award, so I remained grounded. The award certainly gave me additional visibility and helped further my career to a certain degree. Two months

after receiving the award, I left Hong Kong; it marked a sensational conclusion to my wonderful story there.

As the newly appointed senior pastry chef, what do you have planned for Four Seasons Resort Dubai at Jumeirah Beach and Four Seasons Hotel Dubai International Financial Centre?

Since joining Four Seasons, I am getting to know the UAE, the place and guests’ preferences. We have just launched a range of pastries at Shai Salon, which is located in Four Seasons Resort Dubai, Jumeirah Beach.

I am very proud of each of the creations, as they reflect a beautiful moment from my life. For instance, the cherry eclair is a tribute to my grandfather’s cherry trees, whereas the yuzu and passion fruit cheesecake takes me back to Hong Kong. We are working on more creations and will be introducing them at our restaurants across the resort and hotel. I can definitely promise that my pastries will be true to my philosophy while catering to the local palate. I truly hope to bring something new to the city with my signature style, and I look forward to this exciting journey. fourseasons.com Read the full interview on hospitalitynewsmag.com

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SUPPLIERS

READ MORE ONLINE HOSPITALITYNEWSMAG.COM

DOMAINE DES TOURELLES LAUNCHES LEBANESE GIN BRAND GINBEY

IN BRIEF Em Tarek launches a new line of products

From zaatar to sour oranges and rose vinegar, Em Tarek’s new line of products celebrates old techniques, seasonality and indigenous and foraged products.Chef Tarek Alameddine’s contemporary approach and Em Tarek’s traditional recipes have resulted in a product line that can now be incorporated into the kitchen for everyday cooking. Em Tarek is all about foraged and indigenous ingredients. instagram.com/emmtarek Symrise opens innovation center in Dubai to shape the future of taste for food in the Middle East

Established in 1868, Domaine des Tourelles, one of the oldest wineries in Lebanon and the Middle East, has expanded its alcohol portfolio to include gin, introducing GinBey to the Lebanese market.

Distilled at the Domaine des Tourelles winery in the heart of the Bekaa Valley, GinBey is the fruit of years of hard work and research by winemaker Faouzi Issa.

GinBey is distilled from 14 Lebanese botanicals, selected from various terroirs across the country. These botanicals are then blended with natural spring water from Domaine des Tourelles’ neighboring mountains, ensuring the appropriate water treatment and purification are undertaken before the distillation phase begins. Once the process is complete, the liquid is set to rest in clay jars to create a distinctive, pure and well-rounded spirit. domainedestourelles.com

German-based Symrise AG, a company that develops, produces and sells fragrances and flavorings, cosmetic active ingredients and raw materials, as well as functional ingredients, has opened development, application and sensory laboratories in Dubai. The project is located at the Gold Tower Building in the Dubai Multi Commodities Center (DMCC). symrise.com

THE LOWDOWN ON UNILEVER WITH CHEF JOANNE GENDRANO With 21 years’ experience in hospitality, veteran chef Joanne Gendrano has witnessed great change in the industry. Here, she talks about the latest food trends and Unilever’s most innovative products.

to the region; greater accessibility to ethnic Asian ingredients (Asian groceries like 1004 Gourmet, We Mart, even Carrefour increasing their offerings); a pop-culture following; ethnic flavors going mainstream; and Asian tastes being integrated into popular foods, like burgers, pizzas, tacos or fried chicken.

Why did you choose to be associated with Unilever?

What are the latest UFS product releases that you are most excited about and why?

Back when I was still working in the hotel industry, I met UFS staff, sales personnel, chefs and marketing managers who, rather than sell me products, would show me their latest innovations or works in progress and ask for my expert opinion. Their collaborative style has always impressed me, so when the opportunity arose to join them, it wasn’t a difficult decision or transition.

Why do you think the trend for East Asian flavors is rising across the GCC? Factors contributing to the trend are: an increase in Asian tourists and expats moving

We have just relaunched our Pan-Asian line, which initially consists of oyster sauce, teriyaki and Thai sweet chili sauce. Being Asian, I’m excited to talk about how these products can be used in different ways beyond the stir fries or as dipping sauces for spring rolls. For instance, adding a bit of oyster sauce to gravy to give it an umami kick, combining our teriyaki with tahini to make a peanut-free satay sauce or adding Thai sweet chili sauce with tamarind puree and coriander to make a salad dressing.

Unileverfoodsolutionsarabia.com

OCT - NOV 2021 | HOSPITALITY NEWS ME

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Advertorial

WHAT A CHEF WANTS From the ambience to the perfectly plated Certified Angus Beef ® steak, Chef David Harnois ensures every detail of his guests' evening aboard Al Boom is exquisite.

He trusts the Certified Angus Beef ® brand to bring consistency to the table every time and a no-fail option in the Radisson Blu Hotel’s kitchen for all his chefs.

“We have a lot of young chefs coming through,” Harnois says. “I know that if I choose Certified Angus Beef, I’m going to get exactly what I got last time. It’s an assurance for me.”

Introduced to the brand in Russia, the chef knew he wanted to serve the brand when he took over Al Boom in 2003.

There was no one else using it in Kuwait.

As demand grew, so did availability.

Built in Calicut, India, Al Boom Steak & Seafood Restaurant set sail to Kuwait in 1979 and opened as a restaurant in 1982.

Harnois brings global flavors to life aboard an exact replica of dhows that sailed the Arabic Sea until the twentieth century.

Inspired by Indian, Arabic, European and American cuisine, Harnois only brings quality to the table. Substitutes aren’t an option for the chef, especially when it comes to his meat and seafood selections.

“Quality is everything to me,” Harnois says. “I’d rather take something off the menu than have to find a substitute.”

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Today, guests at the restaurants recognize the logo on his menu and are starting to see it in other places.

“There is assurance and recognition with the brand. People know what they are going to get and where it comes from,” says Harnois.

The Certified Angus Beef ® brand’s logo is printed on his menu because he knows, as well as his guests, that if it’s not CERTIFIED, it’s not the best.

It keeps them coming back to Al Boom.

The crowd has shifted a bit over the last few years. Younger groups of friends come for an evening out and more families gather around the tables.

International delegations often visit the renowned Kuwait restaurant.

What hasn’t changed is the desire for great beef.

The ribeye, tenderloin and sirloin traditional cuts are the most popular. The chateaubriand and the tomahawk are a couple of the specialty cuts on the menu, drawing those with adventurous palates.

“You know you’re going to get quality with Certified Angus Beef,” Harnois says.

“It might be a little more expensive, but you’re going to get what you pay for.

Today, tomorrow, day after day, it will be the same product so you don’t have to worry. It’s consistency.”

In the changing global landscape, one constant in the kitchen is a good thing.

Especially when it brings in the raving reviews and guests back to the top deck night after night.

Who is Certified Angus Beef ?

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

WHEN YOU START WITH QUALITY, YOU END WITH SUCCESS.

Contact your sales representative today.

Bahrain:

Kuwait:

Saudi Arabia:

Fine Foods

Alyasra Foods Azzad Trading Group United Supply Food Services

Gulfwest Company

Egypt: AM Foods

Jordan:

Oman:

Frozen Food House Co. Kaylani Food Center

Qatar:

Chef Middle East Oman Chef Middle East Qatar Deliopolis Qatar National Import & Export Co

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

HORECA NETWORK

PREVIEW

SAUDI HORECA

PUTS HOSPITALITY BACK IN THE

SPOTLIGHT

TENTH IN-PERSON TRADE SHOW Saudi HORECA recently celebrated an important milestone. Not only did the renowned hospitality and foodservice trade show mark its 10th anniversary, it also managed to attract thousands of visitors in its new hybrid format despite the challenges of Covid-19.

Following strict social distancing protocols and guidelines set by the MoH, the inperson event, which was held at Riyadh Front Convention and Exhibition Center from September 5-7, welcomed 200 exhibitors and 16,000 visitors. Organized by Semark, Saudi HORECA has remained firm in its commitment to bring together hospitality

FIRST LIVE EDITION Held concurrently with the in-person event, Saudi HORECA Live featured 15 live chats with hospitality and foodservice leaders. Twenty-minute talks were held with industry trailblazers from the region, including: Hala Matar Choufany, president of HVS Middle East, Africa and South Asia; Rabih Fakhreddine, founder and CEO of 7 Management; Maroun Chedid, celebrity chef and restaurateur; Jad Shamseddin, COO for

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HOSPITALITY NEWS ME | OCT - NOV 2021

Despite the challenging circumstances, Saudi HORECA triumphed in bringing hospitality to the forefront at Riyadh Front Convention and Exhibition Center and online from September 5-7. We share a few highlights from the show.

and foodservice professionals, providing a platform for business networking as well as a gateway for investors to tap into new markets.

Speaking about the event, Jad Taktak, general manager of Semark, said: “We rose to the challenge of bringing Saudi HORECA back to our audience, and we are thrilled with the outcome. Not only did we witness a huge turnout at the exhibition center, we also saw many attendees online at our live sessions.”

More than 10 international experts and chefs from the world of food, drink and hospitality attended Saudi HORECA to judge competitions that showcased the skills of local talents. The Hospitality Salon Culinaire the Middle East at Aleph Hospitality, Rabih Saba, managing partner of Venture Group, Dagmar Symes, GM of Hill Robinson Project Management; Fady Sawaya, area GM and GM of Crowne Plaza RDC IHG; and Guenter Gebhard, senior GM of Four Seasons Hotel Riyadh at Kingdom Centre. A panel discussion was also organized in partnership with Hodema. Three general managers from well-known hotel brands talked about the challenges and the changing face of

judges included: Thomas Gugler (KSA), Sylvain Arthus (Kuwait), Maroun Chedid (Lebanon & KSA), Yasser Jad (KSA), Miltos Karoubas (Greece) and Guillaume Siegler (France). Under the patronage of General Entertainment Authority’s (GEA) chairman, H.E. Turki Al-Sheikh, an award was presented to Sara Salem Bajabir of Sara Sweet Catering for achieving the highest number of medals.

Elsewhere, the Saudi Barista Competition jury comprised: Stavros Lamprinidis (Greece), Christos Loukakis (Greece), Sara Alali (KSA) and Mohammed Sayed (KSA). Muhammad Riyan Saputra of Seven Direction Coffee scooped the top prize and was crowned the best barista in KSA.

the hospitality industry in the kingdom. The sessions highlighted the role of Vision 2030 in opening up Saudi Arabia to the world.

The ambitious economic and social reform blueprint has numerous pillars, with massive investment set to propel the kingdom’s hospitality and tourism sectors to a whole new level.

Saudi HORECA returns for its 11th edition from September 6-8, 2022. saudihoreca.com

OCT - NOV 2021 | HOSPITALITY NEWS ME

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EVENTS

SEEN AND HEARD

WHAT WE LEARNED AT AHIC More than 700 hospitality owners, investors, developers and operators from across the Middle East and Africa came together for the 17th edition of AHIC, which took place live and in person from September 20-22 at Madinat Jumeirah, Dubai. We asked four of AHIC’s guest speakers to share their outlook on hospitality in a post-Covid-19 era.

For the first time, AHIC 2021, organized by Bench and MEED, has brought together the four close-knit investment communities of the Arabian Hospitality Investment Conference (AHIC), Saudi Arabia Hospitality Investment Conference (SHIC), Africa Hotel Investment Forum (AHIF) and the Global Restaurant Investment Forum (GRIF) under one roof.

United by the theme “Rise Together”, more than 700 investors, financiers, franchise

owners, innovators, developers, brand leaders and tourism officials networked, shared insights and did business, with the potential for partnerships greater than ever.

The program featured close to 200 speakers, including keynote interviews with hoteliers such as Sébastien Bazin, CEO and chairman, Accor; José Silva, chief executive officer, Jumeirah Hotels and Resorts; and Kenneth Macpherson, chief executive officer, Europe, Middle East, Asia and Africa, IHG.

While conversation on the main stage centered on how to recover and rise up from the Covid-19 pandemic, was also available a roster of workshops, numerous networking opportunities and a host of special features including the Sustainability Hospitality Challenge and the AHIC Innovation Den. ahic.com

“The crisis seems to have aligned both the owners’ and the operators’ interests toward one common goal: the long-term survival of the business. At Stirling, we know that disruption creates opportunities. If you have the right strategy and the right people, you can achieve amazing things. As it became clear that the impact of Covid-19 would be long lasting for the industry, new initiatives were launched.”

DONALD BREMNER COO, RAK National Hotels

MARCUS BERNHARDT

CEO, Steigenberger Hotels AG / Deutsche Hospitality Fotocredits © Steigenberger Hotels AG.

CARLOS KHNEISSER

VP development, Middle East & Africa, Hilton

ANDREW MCEVOY

Head of tourism sector, NEOM

“The outlook is very positive. There is strong pent-up demand, and destinations such as NEOM are being built sustainably, with a post-Covid future in mind. The world craves travel, and NEOM will be a place like no other.”

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“Despite the array of unfavorable commercial conditions during the pandemic, we have worked extremely hard to continue our growth trajectory and leverage high market confidence in our brands, and we are seeing green shoots of recovery. With business starting to come back, we were ready to reap the rewards of efforts that we put in place. Thanks to the robust recovery and development framework that Hilton created, our brands will continue to carefully nurture a recovery that will only grow larger and stronger as we move into what we all hope will be a post-pandemic phase for the industry.”

“Deutsche Hospitality is looking ahead optimistically. We are planning to grow to 700 hotels by 2027 and have used the period during the pandemic to set up the company for strong growth. We have a diversified portfolio across all segments, from luxury to economy, and will drive growth particularly in the midscale and economy segments via franchise, mergers and acquisitions. Diversification and digitalization are becoming even more significant. In general, we see a strong desire to travel. Business travel will take longer to recover than leisure travel, but face-to-face encounters are returning — often in conjunction with digital options.

Many of the safety protocols implemented to address Covid-19 will become standard practices. The upcoming Expo in Dubai will be a great opportunity to show the whole world that business and travel is making a comeback.”

THE MIDDLE EAST HAS ITS CHOCOLATE MASTER

Cacao Barry, the French gourmet chocolate brand of Barry Callebaut Group, announced that the search for the Middle East World Chocolate Masters (WCM) has come to an end with Chef Dilip Kumara being named the winner.

Kumara will go on to compete with 22 other finalists from 5 continents at the three-day World Chocolate Masters finale scheduled to be held in Paris, France in October 2022.

As part of the World Chocolate Masters, Dilip created four award winning creations that were all elaborated under his idea of ‘the symphony between nature and technology’ while staying relevant under the overall theme of #TMRW. The WCM panel of leading culinary and gastronomy industry representatives came together to choose the winner based on several criteria that included theme, technique, presentation, skill,

creativity, flavour, and more. Emmanuel Ryon, the jury president, who was recognized by Meilleur Ouvrier de France Glacier (2000) was joined by Chef Gregoire Berger, Chef Andreas Krampl, Chef Nicolas Lambert and Chef Charles Azar, to assess the participants through four rounds.

Chef Charles Azar, Cacao Barry Ambassador and Jury member, said: “I’ve expressed before that the World Chocolate Masters Middle East selection holds a special place in my heart. It has been an absolute pleasure to return as a judge and collaborate with the finest chefs in the world to assess the six participants that have been training for the past 18 months. I’d like to congratulate Dilip for winning and would like to stress that his ability and flair is a testimony to the Middle East’s talent pool especially in the pastry and chocolate space.” worldchocolatemasters.com OCT - NOV 2021 | HOSPITALITY NEWS ME

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EVENTS

WHERE TO BE SEEN

THE RETURN OF GULFOOD MANUFACTURING

CALENDAR OCTOBER 2021 9-13 Oct. GERMANY ANUGA Koelnmesse anuga.com 22-26 Oct. ITALY HOST MILANO Fiera Milano hostmilano.it 25-28 Oct. GERMANY iba.CONNECTING EXPERTS VIRTUAL GHM connecting.iba.de

Gulfood Manufacturing returns live and in person from November 7-9, 2021, at Dubai World Trade Centre. Recognized as the region’s biggest food and beverage processing and packaging event, Gulfood Manufacturing will connect attendees with over 1,600 suppliers.

As every year, the world’s largest food manufacturers will take over the exhibition area to unveil their advanced technologies, from robotic packing solutions to integrated processing.

Thousands of visitors are expected to attend the event, where they will be able to discover the products and trends redefining the food sector. They will also get the chance to listen to industry leaders, food experts and global analysts discussing trending topics, including the impact of next-generation technologies and how to streamline F&B operations. gulfoodmanufacturing.com

GEARING UP FOR HOSTMILANO

28 Oct. - 1 Nov. FRANCE SALON DU CHOCOLAT PARIS Event International salon-du-chocolat.com

NOVEMBER 2021 1-3 Nov. UK IN PERSON 8-9 Nov. LIVE WTM LONDON Reed Exhibitions wtm.com/london/en-gb.html 7-9 Nov. DUBAI, UAE GULFOOD MANUFACTURING Dwtc gulfoodmanufacturing.com 30 Nov.- 2 Dec. SPAIN IBTM WORLD Reed Exhibitions ibtmworld.com 9-11 Nov. CHINA FHC CHINA Shanghai Sinoexpo Informa Markets International Exhibition Co., Ltd fhcchina.com 18-20 Nov. TURKEY SIRHA ISTANBUL GL Events sirha-istanbul.com

DECEMBER 2021 From catering to confectionery and tableware, HostMilano returns for its 42nd edition from October 22-26, 2021. As an innovation and networking hub, the event will bring together key players from the world of hospitality for stimulating discussions about the future of the industry.

7-9 Dec. JORDAN HORECA JORDAN Modern for conferences and exhibitions services horeca-jordan.com

To keep up with tradition, this year’s edition of HostMilano reaffirms its position as the leading meeting place for professionals. With 1,291 exhibitors coming from 43 different countries will be showcasing their latest products and services at the fair, providing visitors with a valuable glimpse of the trends shaping different sectors. host.fieramilano.it/en

7-9 Dec. ABU DHABI SIAL ME Abu Dhabi National Exhibitions Company sialme.com

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HOSPITALITY NEWS ME | OCT - NOV 2021

BUSINESS

MARKET UPDATE

THE EXPO EFFECT With Expo 2020 in full swing, Hala Matar Choufany, president of HVS Middle East, Africa and South Asia, examines how this world-famous event will change the shape of Dubai’s hotel market.

Dubai has a reputation for constantly reinventing itself to retain relevance in an evolving global travel industry. While the past 18 months have been plagued by Covid-19-related challenges, the pandemic has also provided Dubai’s tourism industry with numerous opportunities. Indeed, the UAE was quick to establish guidelines and procedures, allowing tourism to safely continue while many other holiday and business destinations had to shut their borders.

As the world has adapted to living and working in a pandemic, vaccinations and several other guidelines have meant that Dubai can host Expo 2020. Taking place from October 2021 until March 2022, the exhibition is set to welcome around 25 million visitors from all over the globe. It will deliver a much-needed boost to the UAE’s travel and tourism sector. In anticipation of this boost, we share our thoughts on what the UAE’s hotel sector can expect from Expo 2020 by looking back at the previous two world exhibitions in Milan and Shanghai.

Expo 2010 - Shanghai In 2010, the Expo was hosted in Shanghai on the theme “Better City, Better Life” aiming at sustainable urban development and showcasing solutions for urban life.

With a total of 73 million visitors, it was the most visited World Expo ever, also holding the record for the most visitors in one day, with 1.03 million attendees on October 16, 2010. While being the most visited Expo ever, about 200 million Chinese live within a two-hour drive of Shanghai, which resulted

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in about 85 percent of domestic Chinese visitors during the six-month event. About 11.4 million visitors came from abroad and booked hotel accommodation in the city.

At the time, Shanghai had a hotel inventory of approximately 192,000 rooms available each night. Over the course of the event, the city experienced a 39 percent increase in demand when compared to the same period the year before. The average daily rate (ADR) during Expo 2010 was 30 percent higher than the previous year, with rates decreasing again post Expo by 26 percent in 2011.

According to a Bloomberg report, the event may have generated tourism spending of more than 80 billion yuan (USD 13 billion) for Shanghai and neighboring cities along the Yangtze River.

Given its proximity to Shanghai, Hangzhou has observed similar demand patterns during the Expo period but equally witnessed declines in average rates and occupancies the following year. This could be an indicator of things to come for Abu Dhabi, which is only a one-hour drive from the Expo site and is hoping to be positively impacted by the event.

Expo 2015 - Milan The Expo was hosted in Milan in 2015.

With 22 million visitors, Milan’s hotel sector experienced a significant boost in the six months between May and October. With only 34,000 available rooms to sell each night, Milan had a significantly smaller pool of inventory, representing about 20 percent of the available rooms in Shanghai. Milan’s

Expo 2015 relied on both visitors from within Italy as well as tourists coming from abroad. In total, 22 million attendees visited the exhibition within the six months period.

While attracting a higher percentage of international visitors than Shanghai, about 70 percent of Milan’s Expo attendees came from within Italy. A more internationally driven demand pattern is expected for the

In collaboration with

upcoming Expo 2020 in Dubai. Organizers expect around 70 percent of visitors to come from outside the UAE, the largest proportion of international visitors in the 170-year history of World Expos.

Overall, 2015 was a strong year for Milan’s hotel industry. Revenue per available room (RevPAR) increased by 28 percent and inventory was driven by strong average daily rates, which were up 18 percent on the previous year. Like Shanghai, the year following the Expo was characterized by a decline in demand, resulting in a correction of RevPAR by 24 percent.

Expo has also impacted hotel values. In Milan, the average value per key increased by 6 percent in the year before the event, with another increase of 10 percent during the year of the Expo. The post-Expo decrease was comparably moderate, with a drop of 4 percent for the full year.

Hotel room inventory has increased rapidly in Dubai, with an average annual growth rate of 5 percent since 2015.

Expo 2020 - Dubai Although Dubai is different to Shanghai and Milan, economic patterns and demand upturns are expected to be repeated. Expo 2020 is set to attract about 11 million visitors from the region and another 14 million from overseas. In total, 191 countries are taking part in Expo Dubai, the first mega event of its kind in the Middle East.

While Covid-19 remains a factor to consider when forecasting attendance, research carried out after events such as Gulfood and Gitex helped Dubai officials gauge confidence levels among attendees, with

surveys showing that almost 90 percent felt safe at every stage of the journey.

Hotel room inventory has increased rapidly in Dubai, with an average annual growth rate of 5 percent since 2015. By the end of 2021, the city will have over 132,000 hotel rooms. Hoteliers are anticipating the recuperation of some of the losses incurred by the pandemic, with average occupancies of about 75 percent predicted over the six-month period. Equally, average daily rates are expected to rise by about 20 percent when compared to the full year of 2019, reaching AED 640 as an average daily rate throughout all hotel classifications.

Although hotels may be the most obvious beneficiaries, many industries and businesses are looking forward to the Expo. Besides the short-term benefits for the hospitality industry, this Expo is expected to give exposure to Dubai and the United Arab Emirates on a huge scale.

The world will be watching.

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BUSINESS

LODGING

THE MIDDLE EAST’S HOSPITALITY RACE IS BACK ON Most Middle Eastern countries are finally experiencing some form of normalcy after months on standby due to the pandemic. Nada Alameddine, managing partner at Hodema consulting services, gives us an in-depth account of what’s happening in the region, which shows positive signs of regrowth.

There’s certainly a lot to look forward to this year. After the successful new edition of the Arabian Travel Market, which was held in mid-May at the Dubai World Trade Center, and the Business Traveler Middle East Awards in August, things are definitely picking up. Indeed, many events that were postponed because of Covid-19 are back on.

Upcoming events in the region There are a number of large-scale events taking place over the coming months. The popular Hotelier Middle East Awards are taking place at the end of September, while Expo Dubai 2020, the long overdue and highly anticipated event, will start in October and run for six months. Ain Dubai, the world’s largest and tallest observation wheel, is set to open on October 21 and Qatar Travel Mart, the first exhibition of its kind in Qatar, will be held from November 16-18 at Doha Exhibition and Convention Center.

It is clear that business and leisure travel is bouncing back. The UAE tourism sector reached AED 11.3 billion for the first six months of 2021, up from AED 8.6 billion last year. The Emirates Tourism Council also reveals that average hotel occupancy

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rates increased from 53.6 percent in the first semester of 2020 to 62 percent.

Egypt is also witnessing a surge in domestic tourism and international visitors, and Saudi Arabia reopened its doors on August 1. Many local hoteliers who managed to survive the pandemic by turning to a local clientele are nonetheless breathing a sigh of relief at the sight of foreign tourists.

Hotels in the region are pressing play to reactivate the expansion plans they had paused for more than a year, especially in the UAE and Saudi Arabia, which had set up tight deadlines to meet their 2030 economic plan goals. So how are local hospitality companies faring? If the number of projects in the pipeline is anything to go by, they seem to be doing quite well.

Saudi Arabia Boudl, one of the largest players in the kingdom, owns the Narcissus Hotel brand; Boudl Apart’Hotel, with 29 properties in KSA and two in Kuwait; the luxury four- and five-star Braira line, which consists of eight hotels in Riyadh, Damman and Khobar, as well as eight under construction; and Aber, a budget-range portfolio of seven hotels in

numerous Saudi cities that was launched in 2016. The group’s latest growth plans are in the F&B sector, with Bur Bakery and Cafe. They plan to reach 96 branches in KSA by 2030. Its competitor Dur Hospitality Company, which owns Makarem Hotels, offers more than 2,000 rooms across the country. They also operate Marriott Hotels and have a master development agreement with IHG. They are currently developing 12 new projects, specifically in the hotel apartment and serviced apartment markets, through the brands Shada and Dara.

Al-Hokair is one of the oldest local groups that’s still thriving. Founded in 1975, it currently owns 35 hotels, with more than 5,000 rooms, and has diversified into entertainment centers (92 across KSA and the UAE).

Prince Al Waleed Bin Talal is also one of the market’s main players. Through the Kingdom Holding fund, the wealthy Saudi prince co-owns the Four Seasons brand and Four Seasons Hotel George V in Paris, among others.

UAE The UAE probably has the strongest

In collaboration with

contenders in the local market. Rotana Hotels, created in 1992, has now developed a portfolio of 68 hotels in 14 countries, including 10,012 keys across 36 hotels in the UAE alone. For the past two years, Forbes Middle East has ranked Rotana the third-largest hotel chain in the region after hospitality giants Accor and Marriott. And this year looks promising, with Rotana having just scooped three awards at the Business Traveller Middle East Awards. The brand won the coveted Best Hotel Brand in the Middle East for the fifth consecutive year, while its Centro brand bagged Best Budget Hotel Brand in the Middle East and Park Rotana was awarded Best Business Hotel in Abu Dhabi. The group has 42 upcoming projects, some of them in Bahrain, KSA (in Jubail), Qatar and Turkey.

Hot on the heels of Rotana is Jumeirah Group, which owns the world famous Burj Al Arab hotel, as well as 23 other branded properties in eight countries, with 11 hotels and resorts in Dubai alone. It has broadened its presence in the region, expanding to Kuwait, Oman and Makkah. In Europe, the group owns a hotel in Frankfurt, one in London and one in Mallorca. But its main

focus lately is Asia, with expansion evident in Bali and China (in Ghanghzou, Nanjing and Shanghai).

Emaar Properties, one of Dubai’s leading real estate firms, has also developed its hospitality business, Emaar Hospitality Group. The group has three hotel and resort brands: Address, Vida and Al Alamein. It also operates leisure clubs.

It has partnered with the business’ main players, such as the Turkish Rixos and Accor, with its brands Raffles and Fairmont in Paris, London and Singapore. Katara has recently signed two extra management agreements with the French hospitality group to open new properties in KSA’s Lusail Iconic Towers.

The company’s CEO, Sheikh Nawaf bin Jassim bin Jaber Al-Thani, has even been named on Accor’s Board of Directors.

Smaller operators

Hotels in the region are pressing play to reactivate the expansion plans they had paused for more than a year.

Qatar Recently shunned by its neighbors for political reasons, Qatar is far from being outdone when it comes to hospitality. The government-owned Katara Hospitality has a portfolio of 39 hotels and serviced apartment complexes globally (19 in Qatar, 14 in Europe) and aims to reach 60 by 2030.

Trailing behind these local hospitality colossi are smaller companies. Jannah Hotels and Resorts, for instance, has six luxurious properties in the UAE. In Kuwait, Al Dajeej runs Safir Hotels and Resorts and has expanded to Egypt, Oman, Syria and Qatar.

In Egypt, Jaz Hotel Group is one to watch, and Jordan’s largest hospitality group is the Arab International Hotels Company (AIHO).

Created in 1975, it has a partnership with Marriott and owns stakes in Al Dawliyah for Hotels and Malls, which owns Amman’s Sheraton. Interestingly, the group is also involved in training students in hotel and hospitality management through the Ammon Applied University College (AAUC).

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BUSINESS

INTERVIEW

HN EXCLUSIVE WITH

PANOS LOUPASIS VP DEVELOPMENT, MIDDLE EAST & AFRICA AT WYNDHAM HOTELS & RESORTS

As the hospitality industry starts to regain momentum, HN sat with Panos Loupasis, VP Development, Middle East & Africa at Wyndham Hotels & Resorts,get the lowdown on the chain’s upcoming plans and developments.

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What did you learn from the Covid-19 pandemic?

Last year was extremely challenging for many industries, particularly for the tourism and hospitality sector. No industry has been left unscathed in the wake of the Covid-19 pandemic.

The importance of collaborating was one of the biggest lessons. The power of Wyndham’s culture has never been more apparent than in the past year, and we are tremendously proud of how our teams and our hotel partners performed despite the challenges of a global pandemic.

Our focus is on the long-term success of our brands and our partners, and I am confident that we are collectively well positioned to continue to perform through the recovery and into the future.

As the impact of Covid-19 on travel and tourism starts attenuating through increased vaccination and precautions, how is Wyndham gearing up for tourism's revival?

Now, more than ever, travelers will be looking for brands that they can trust, not only for quality but also for cleanliness and safety. Our focus is always on the safety and well-being of our partners and team members, and we are working to restore our guest confidence and excitement in travel. Our mission is to make hotel travel possible for all, and that becomes especially important during times of uncertainty.

We have introduced many exciting initiatives to help our hotel partners get ready to welcome guests again, continue to inspire travelers and ensure we remain as flexible as possible. We remain confident in the knowledge that the travel industry will inevitably rebound, and we will be there ready to welcome our guests again.

What can you tell us about the influx of tourists to Turkey from the GCC? Residents from the UAE are permitted to travel to Turkey by submitting a negative Covid-19 PCR test result. This more relaxed approach has encouraged a large influx of tourists from the region.

Over the past year, there has been an increase of over 100 percent in visitors to Turkey from the UAE alone – which is an enormous increase. Our continued growth in the country is testament to our confidence in the future of tourism in Turkey, and we plan to continue expanding our footprint with ongoing openings, development pipeline growth and opportunities to introduce more brands in the market.

We remain steadfast in our commitment to expanding our footprint across the region.

Why is Turkey such a popular destination and what makes your properties so appealing?

Turkey is rich in culture, history and nature, offering something unique for every type of traveler. Its close proximity to GCC countries makes it an ideal destination that offers something for everyone, from the cosmopolitan city of Istanbul, famed for its world-renowned cultural sights, shopping and restaurant scene, to the Black Sea, Aegean and Mediterranean coastline destinations, which offer a favorable year-round climate, fantastic cuisine and a familyfriendly atmosphere.

As for our properties, we’re proud to be the largest international hotel group

in Turkey in terms of the number of properties we have. We have a great mix of city hotels (72) and resorts (9) across 37 cities, with a presence of 26 hotels in Istanbul alone. In addition, our development pipeline remains robust, with seven additional properties slated to open by the end of this year.

What did you amend in your offering to make it more suitable to the new market requirements?

Early in the pandemic, we launched “Count on Us,” a long-term and multifaceted hygiene initiative based on the consistent use of top-of-the-range disinfectants at hotels, the introduction of robust new training and guidelines, as well as ongoing access to critical health essentials through trusted suppliers. We want guests to know they can “Count on Us” and that their safety, health and well-being matter most. The initiative is all about providing comfort and also peace of mind when guests stay with us.

In addition, we recently rolled out our new Wyndham mobile app to enhance the guest experience, offering a new way of interaction that prioritizes low-contact and in-stay functionality while also simplifying the hotel booking process.

What are your development plans for Turkey and the MEA region?

We are focused on growing our portfolio where we know travelers want to be.

We remain steadfast in our commitment to expanding our footprint across the region. In Turkey alone, we currently have over 80 hotels, with a further 14 hotels in the pipeline. We are also looking forward to bringing 23 additional hotels across the MEA region, adding to our current portfolio of 62 properties and providing accommodation to suit every type of traveler. wyndhamhotels.com

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BUSINESS

INFLUENCERS

IN THE HOT SEAT With the pandemic forcing companies to rethink their HR models, we asked six recruitment professionals about their greatest career challenges, tackling Covid-19induced HR shortages, using technology to increase efficiency and helping clients adapt to hybrid work models.

A new way of working post-pandemic

OLA HADDAD

Director of HR, Bayt.com bayt.com UAE

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The year 2020 was remarkably difficult. The pandemic has redefined major operations and forced many establishments to adapt to a new style of working. Thankfully, we were able to overcome challenges successfully and even support other companies in maintaining vital operations by offering effective online hiring tools. We feel honored to connect job seekers with employers looking to hire during these unprecedented times and to make thousands of jobs available through our platform.

The power of technology There’s no doubt that Covid-19 created a lot of panic and uncertainty at the beginning.

But, on the bright side, it helped shed light on how powerful technology can be, especially in terms of saving time and effort.

We came to realize that there is a plethora of tools and software to support almost every kind of business. All firms have to do is choose the right strategies and tools that best suit their needs.

Automation and advanced recruitment tools Using the right software in the right place makes an impact on every company's functions. Therefore, we use an effective applicant tracking system that simplifies the recruitment process by leveraging technology while maintaining a personal touch. Automating things reduces the time and effort our team spends keeping track of all stages of the hiring process, which leads to increased productivity. We also use Evalufy, a video assessment platform, which allows us to interview and assess remote candidates with ease.

A go-to source for learning and development At Bayt.com, empowerment has always been at the core of our mission. As the situation continues to develop and change, we remain committed to conducting surveys that highlight the latest job market trends and insights, providing tips and advice through our blog section, in order to help employers keep up with changes and gain insights into the most effective learning and development strategies.

Top three challenges

Communication through digitalization

Recruitment, retention and motivation are still the biggest challenges in HR. HR leaders who lack the maturity to teach others about the importance of holistic working environments contribute to low staff retention. Enhancing the flow of communication among our team and with our candidates is perfected on a daily basis.

Digitization has definitely freed up resources. The implementation of a rich recruitment and onboarding system has actually improved communication without the need for continuous human input. HR professionals who are not leveraging this change are finding it quite difficult to cope with the stresses that Covid-19 has brought to the HR world.

The importance of automation

MANDY G. JONES

Founder and managing director, Crawford & Carruthers Inc. crawford-carruthers.com Panama

HODA NAIM

Founder and managing director, Vacancy sarl vacancyhr.com Lebanon

The hospitality industry is a human connection industry. Remote work is largely unavailable, posing problems and creating staff shortages. Process automation has proven to free up resources, especially for HR. Cross training is integral in curbing staff shortages at all levels, including management.

Strategies to optimize recruitment

Balancing interest

The key role of technology

After graduating from the Lebanese American University, I visited the U.S. and earned my certification in leadership training, which I consider as a turning point in my career. As a matter of fact, balancing the interest of management and employees was one of the biggest challenges during my years of employment and through the experience of managing my own HR consultancy business

I believed in the importance of technology in HR department before the coronavirus began. All of our HR software is cloud software, and this helped us significantly during the pandemic, making our work easier and more efficient.

Business strategies for smoother operations My main role during the pandemic has been to create strategies that keep the business running, focusing on the safety of our team by updating all of our policies and procedures, our technology tools, providing training programs for the team on how to deal with the new situation physically, mentally and how to keep customer service levels high.

Remote recruiting, onboarding, learning and development strategies are very effective. Support to our clients now includes facilitating the whole recruitment lifecycle and/or setting up their systems to help them manage.

Implementing tailor-made training programs We at Vacancy sarl have created tailormade training programs for executives and managers, teaching them how to develop new strategies and help their employees to navigate the post-covid reality in addition to creating a new service which personalized on boarding plans for HR, marketing, data entry and all administrative positions.

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BUSINESS

INFLUENCERS Career switching My very first client was a five-star hotel opening in Bahrain. Developing a strong network and building meaningful, genuine and long-lasting relationships have been so valuable in my career. Gaining trust, earning loyalty and being recommended have been the greatest compliments.

CAROLINE RILEY

Associate director, PSD Group psdgroup.com UK

Switching from a leadership role in F&B operations to recruitment was certainly a challenge. Covid-19 was by far the biggest hurdle, but I stayed busy during the crisis and helped many candidates find great jobs.

Networking matters We offer more than just sourcing talent; it’s about being an extended part of our clients’ organizations, going above and beyond to assist them and to help our candidates.

One must be very creative when it comes to finding suitable candidates. Networking is increasingly important, and we encourage diversity and flexibility within the industry.

Fostering a pro-change culture Our milestone has been to foster a culture that embraces change and implements our best practices to create a higher quality employee experience. Despite challenges on both HR and the employee side of the equation we have successfully made strides in this area with no signs of slowing down in the future.

ABDUL KADER SAADI

Managing director, Glee Hospitality Solutions LLC gleehospitality.com UAE

Adaptability and teamwork as coping mechanisms Employee safety is of crucial importance during the challenges posed by the Covid-19 pandemic. Adaptation has been imperative to tackle these problems by adamantly following the procedures laid out by the necessary Covid protocol. In addition, problems that include the lack of human resources available have been managed by

Bridging the gap between expectations and perception

ULRICH WILHELM

Managing partner, Konen & Lorenzen Recruitment Consultants konen-lorenzen.com Germany

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Efficiency through a state-of-the-art CRM system We use a state-of-the-art CRM system with an applicant tracking system. Everything is on the cloud, so we have access to our entire system on our phones, which enables us to deal with urgent situations. As an international recruiter, I use a wide variety of social media to reach, connect and stay in touch with candidates and clients. Video interviewing (live and pre-recorded) is becoming increasingly relevant.

A toolbox of tips Covid-19 was certainly not a time to hide.

I communicated every day with people around the world, which allowed me to gain a valuable insight into their businesses during the various lockdowns. I am able to share a toolbox of tips with clients who are in need of advice.

efficiently designating teamwork/delegating tasks more effectively.

Enhancing productivity Technology has had a positive impact on productivity, allowing us to access essential resources on a wide array of devices, irrespective of location and/or geographical distance. Services such as cloud technology have enabled us to boost staff productivity and efficiency. Internally, our recruitment/ project management software is helping us understand what needs to be accomplished and implemented in order to achieve our desired business goals.

Strategy re-evaluation We help firms reflect on the essential next steps, analyzing what has worked and things they’ve learned in the process.

Smart technology for optimal workflow

I draw great satisfaction from advancing the careers of others and creating sustainable added value for companies. The biggest challenge today is bridging the gap between customers’ (hotel/employer) expectations and the perception employers have of themselves.

Our processes have always been highly technological in order to give our qualified recruitment consultants time to focus on personal interactions with applicants and customers. This must be the goal of every HR department: get your processes right, let smart technology support your work and take care of your employees.

Dealing with staff shortages

Hybrid work: the new normal

When Covid-19 hit, many employees who had contributed to making huge profits in previous years were laid off instead of being helped through the crisis. This is not how you build loyalty. The only way to overcome the shortage of staff is to show appreciation and genuine care for employees to regain trust.

Living alongside Covid-19 is making hybrid work models as common as color televisions.

The key to success is to identify areas to install contemporary models that are effective and goal oriented while nurturing personal interaction where it is important.

BUSINESS

F&B

SHOOTING MICHELIN STARS IN THE MENA REGION Most restaurateurs will tell you that their ultimate dream is to be awarded a Michelin star. However, certain countries have been more successful in achieving star status than others. Ralph Nader, CEO of Amber Consulting, looks at why the MENA is trailing behind in the Michelin world and profiles two Lebanese chefs who have beaten the odds.

When a restaurant is awarded a Michelin star, you can be sure that it has succeeded at the highest level. Two stars and the restaurant is excellent; three stars and it’s worth traveling a fair distance to.

is highly regarded, very few restaurants are starred. The same can be said for Lebanese chefs, although Greg Malouf and Alan Geaam are exceptions.

Today, there are 2,651 restaurants in the world with at least one Michelin star. More specifically, 2,160 restaurants have earned one star, 385 have two stars and 106 have three stars. The country with the greatest number of Michelin-star restaurants is France, followed by Japan and Italy.

Germany and Spain are not far behind.

The Michelin Plate is the most common rating for Lebanese and Arabic restaurants, which means “good cooking.” To be more precise, it means that the restaurant has the potential to be rated with one star, two or three stars, following the implementation of some new measures.

Many restaurants start off by entering the Michelin Guide and then moving up to obtaining a star in the ensuing years.

Some of the factors that may contribute to moving up from a Plate to a Star include having talent in the kitchen, ambition and resources, like good suppliers to obtain the required ingredients.

As the Michelin Guide was born in France and French cuisine is foundational in fine-dining traditions, it may come as no surprise that the country boasts the highest number of Michelin stars in the world.

Michelin-starred Lebanese chefs Throughout the years, Lebanese cuisine — or what we can also call Middle Eastern gastronomy — has underperformed in the Michelin world. While our nation’s food

The Michelin Plate

We can find a lot of Lebanese restaurants around the globe with The Michelin Plate rating, such as Liza in Paris, Albi in Washington and L’arabesque in Geneva.

Top three countries with the most Michelin stars in 2020

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COUNTRY

1 STAR

2 STARS

3 STARS

TOTAL

FRANCE

513

86

29

628

JAPAN

540

8

29

577

ITALY

326

35

11

374

HOSPITALITY NEWS ME | OCT - NOV 2021

High hopes The MENA region is renowned for its delicious Arabic cuisine, but the fact is that very few restaurants has entered the Michelin world. Middle Eastern food is, in most cases, coming from a “village culinary origin” rotating around a sharing dishes approach, and not meant to be refined as such. It is mostly based on stews, Mezze and grill items not easy to integrate into the Michelin World which is usually granted to restaurants that are mostly working on an individual plate concept.

But we strongly believe, as well, that a progression has occurred throughout the last 10 years, with an exciting wave of new, talented Middle Eastern chefs now entering the spotlight. This progress is not only evident within the Lebanese gastronomy scene, but also in Egyptian, Moroccan and Gulf food , alongside others that are also emerging. These cuisines are centuries old and reflect the culture of trading in spices, herbs and fresh ingredients.

However, since the world is becoming increasingly cosmopolitan, the future of these cuisines is bright indeed.

Always tasty, enticing, healthy and nourishing, they will not remain undiscovered and unrecognized for very long. So, see you soon Michelin!

In collaboration with

IN THE SPOTLIGHT Greg Malouf Born in Melbourne to Lebanese parents, Greg Malouf is a recognized authority on Middle Eastern gastronomy.

Malouf completed his training in France, Italy, Austria and Hong Kong before returning to Melbourne. He was executive chef of MoMo restaurant in Melbourne.

It’s not that I’ve chosen Lebanese food, I think Lebanese food has chosen me.

The authoritative Age Good Food Guide awarded Malouf "two hats" — the rough equivalent of two Michelin stars — for his innovative approach to Middle Eastern cuisine, fusing traditional cooking from the region with modern presentation and Western techniques. The restaurant

Alan Geaam Everyone has heard of the American dream, but Alan Geaam prefers the French version. Having moved to Paris at the age of 24, Geaam has climbed the ranks in gastronomy. His original recipes are an amalgam of France’s rich culinary heritage and touches from his native Lebanon — his commitment and passion can be tasted in each creation.

Mediterranean cuisine is warm, welcoming. It means togetherness; it’s a reunion.

Born to Lebanese parents who were living in Liberia, Geaam did not develop his talents in the classrooms or kitchens of gastronomy stars, rather, he watched his idols on television.

also scooped the guide's Dish of the Year award in 2010 for its signature chorizo and pine-nut-stuffed veiled quail.

In spring 2012, Malouf relocated to London to take over from fellow Australian Skye Gyngell as head chef of the Michelinstarred Petersham Nurseries Cafe, where his arrival was greeted with a flurry of positive press reviews. After ensuring it regained its Michelin star, Malouf left Petersham Nurseries and returned to his native Australia in the fall of 2012. He is now based in Dubai and is collaborating with former wife, Lucy, on their eighth book, which he describes as an exploration of the food culture of Beirut.

Geaam admits that it was Paul Bocuse and Joel Robuchon, along with his mother, who made him want to cook. Motivated by the desire to share, the self-taught chef took 20 years to learn, understand and find his culinary identity. In 2018, he received his first Michelin star.

Geaam’s eponymous restaurant in Paris promises guests a modern and unique approach to Lebanese and French gastronomy. The famous chef also owns two other food spots, Qasti and Saj, in the French capital.

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BUSINESS

TRENDS

In collaboration with

GREEN AND CLEAN:

THE NON-PROCESSED FOOD TREND With more consumers focusing on their health, favoring “clean” eating over processed options, F&B operators are having to adapt their product lines. Abdul Kader Saadi, managing director of Glee Hospitality, discusses how demand for non-processed foods just keeps on rising.

Food industry professionals have always operated at a crossroads, carefully balancing their overheads while maintaining the highest food standards.

Pre-existing challenges, coupled with new hurdles, have continued to impact F&B companies in 2021. In general, the status can be summarized as F&B operators needing to optimize their supply chain and waste reduction while remaining transparent and being conscious of ever-evolving consumer trends. Due to the huge amount of information and research now available via avenues like the Internet, customer perspective has taken a dramatic shift and is far more conscious of matters such as the quality/standard of food preparation and industry trade practices. Demand for non-processed food has seen a steady increase, in light of emerging data labeling and the detrimental effects of processed and ultra-processed food. However, before we explore the determining factors that have led to the rise of non-processed food, we need to outline the core tenets of why processed food has had such an influence on the F&B industry in previous decades.

To put it simply, food processing solved a universal problem by recognizing that all food (except honey) has a finite shelf life.

With the growth in global F&B markets and increased shipping/trade routes between destinations creating greater access and demand for seasonal foods, it was necessary to find a way to stave off the expiration process.

The addition of salt, sugar, fat, additives, preservatives and/or artificial colors

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can extend the life of food products.

Furthermore, the canning, freezing or milling of foods delays their expiry. Food processing standardized practices allowed operators to cut costs, which translated into cheaper foods being made available to the consumer. Processed foods are far cheaper to produce en masse than individually prepared, non-preserved items. However, food processing preparation, though quite advantageous in the aforementioned instances, is also a double-edged sword.

Our bodies need to consume food for energy based on a system of macros and requirements that we utilize to operate efficiently. A healthy ratio of proteins, fats

Modern generations are far more aware of how damaging ultra-processed food options can be to their health and well-being.

and carbohydrates are all important, but the human body also requires a wide array of vitamins, minerals and electrolytes which all support higher brain and motor functions. While in certain cases, foods such as milk and juice can be fortified with additional minerals and vitamins, in many cases a high consumption rate of processed foods can lead to significant increases in sodium and sugar intake that has a detrimental effect on consumer

health. In other cases certain processing procedures can also strip and alter the nutrient contents of food, making them less nutritious by the time they are consumed.

Today, the market is more health conscious than it has ever been. Whereas previous generations opted for fast and cheap meals to sustain their lifestyles, modern generations are far more aware of how damaging ultra-processed food options can be to their health and wellbeing. The more ultra-processed foods we eat, the poorer the overall nutritional quality of our diet. As a result, nationwide obesity across several states in the western world has almost always been linked to an ultra-processed, nutrient-lacking diet combined with a sedentary lifestyle.

In light of the above, there is now a noticeable shift and increased demand for fresh and clean ingredients and preservative-free foods that promote health. “Organic” and “all natural” have become common phrases, with customers paying greater attention to such labels when deciding on which brands to select.

As with any industry, customer trends will have a direct impact on industry practices, and the processed versus non-processed food market is no exception. Customer demand for an economic balance/ compromise between healthy and costeffective options will, in turn, mold the suppliers', supply chain model for greater options that combine the best benefits of processing with enriching, all-natural, non-processed food options.

BUSINESS

TECHNOLOGY

WHY SMART TECHNOLOGY IN HOTELS MAKES PERFECT SENSE

We are witnessing technological advances every single day, especially in hotels. Andrew Wheal, founder and chief techspert at Hospitality Tech Expert Ltd., takes a closer look at the smart technologies that are being deployed by operators to enhance the guest experience.

Like many people reading this, I often arrive at my overnight accommodation after a long journey, a challenging day or both.

Whether the trip is for business or pleasure, the stresses of everyday life mean that I am keen to get to my room. While checking in online can spare us the inconvenience of having to queue up at reception, how else can guest technology make us feel at home and comfortable?

announce daily (and in real-time) to guests via multiple distribution channels that each guest room and the whole hotel has met Covid-19 health and safety protocols.

Recent guest surveys indicate that people most value cleanliness, safety and security as well as sustainability. Much of today’s in-room technology is focused on convenience, so if we are to improve the “techsperience” while aligning with guests’ core values, what technology should we be considering?

Another consideration around cleanliness in rooms is how to provide your guests with access to the information they need.

Until recently, many properties would place a printed compendium in each room.

This guide would cover everything from fire safety to what time the pool opens and how to order food. In today’s world, digital compendiums are a more hygienic solution as well as being simpler to maintain.

Hoteliers can invest in tablets, such as those provided by Intelity. With built-in docking stations, they can also provide sound and light options.

Smart tech solutions

Each to their own device

Unsurprisingly, more than ever before due to Covid-19, guests seek technology that reduces contact points in their rooms or that provides them with the comfort of knowing the rooms have been cleaned to a high standard. Technology providers such as Hkeeper, the housekeeping app provider, have introduced Cleanliness Certificates into their apps to allow housekeepers to complete a Covid-19 checklist of tasks during the room clean. HKeeper provides the tools for the hotel general manager to

Other providers are moving toward leveraging the guest’s own devices, which also reduces the capital outlay. Companies such as NexGenGuest and Nonius provide an app that includes concierge functionality, as well as that all-important option of being able to order room service.

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With guests using their own devices to curate their experiences, the humble QR code has become commonplace in many rooms. Companies like Alliants can provide a complete guest experience platform using

QR codes to access messaging and services.

While using personal devices is often seen as safer and more hygienic, another technology which further reduces contact is voice control. Companies like Digivalet provide solutions that utilize Alexa, Google and Siri to adjust room controls.

Technology allowing guests to cast their own devices onto the room TV is gaining traction. Companies such as Nevaya provide casting solutions for televisions, as well as Wi-Fi and mobile guest experience interfaces, so that guests have the convenience and security of using their own devices in the room, controlling their interaction with it. It also reduces investment in cable or streaming services as the guests use their own streaming accounts.

Smart buildings While many hoteliers have rightly focused on the guest “techsperience,” the hotelier’s largest asset and cost is the building itself. Many guests have embraced smart technology in their homes. For example, I have a Samsung SmartThings equipped home with sensors and automations that allow me to control lighting and other functions. Many of us now have domestic smart meters to help us manage and track our energy usage too.

In collaboration with

It is therefore unsurprising that we are now seeing many owners and operators investing more in facilities management. For example, commercial building management systems (BMS) are now smarter, allowing the system to understand if rooms are occupied and then adjusting facilities, such as heating, temperature and lighting. BMS solutions, such as Siemens, will manage that and more.

However, if your building isn’t equipped with a manufacturer’s smart BMS then you may wish to look to a company such as Interel for your solution. Their solutions can provide you with lighting, curtains/blinds and temperature control, as well as aid in energy management. These systems are easier to retrofit and are focused on room control rather than control at the property level by the BMS. Air filtration has become more important since the onset of coronavirus. Whether guests are self-isolating in hotels or on holiday, they want to know the air they are breathing is filtered separately from that of the other guests and communal areas.

Some operators are overhauling their HVAC systems to upgrade filtration, while others are investing in individual filtration units for each room.

experiences that either benefit the planet or at least help reduce their impact on it. While investing in guest room technology, we must not forget non-digital technologies that can help save money and the environment.

One such technology involves fitments that can be added to taps and shower heads to reduce the amount of water used while increasing the pressure from the shower head. Companies like StoneStream provide shower heads that use technology to increase the pressure and hence reduce overall water consumption. Another such solution is a water aerator. These reduce water waste and energy consumption by limiting the flow of water.

Perhaps one of the most well-known tools for reducing room operating costs and bettering your environmental credentials is to ensure that guest towels are only replaced when necessary. Although this isn’t

a technological innovation, some operators have gone a step further to make it more technological by inserting RFID tags in their linen. Companies such as Richard Haworth in the UK will fit RFID tags to linen so that staff can use technology to track usage, stocks and the cost of the linen.

Converting to smart rooms Turning your guest room into a smart room can be a minefield and the associated costs may seem daunting. When reviewing which technology to implement my advice is always to start with your guest. Have you reviewed recent guest surveys? Often, they can highlight areas where technology could be deployed to fix a specific complaint.

Most owners and operators are unaware of the technological solutions available in the market and the innovation that is occurring every day in this industry. This is why investing in the services of a hospitality technology expert is both a cost effective and smart move.

Sustainability smart tech Although the global Covid-19 pandemic has brought much of the hospitality sector to its knees, a renewed focus on sustainability and the environment has been a positive outcome.

Many guests, including myself, have reengaged with nature. More than ever before, travelers are looking for rewarding

Much of today’s in-room technology is focused on convenience.

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SOLUTIONS

MARKETING

IT’S A VISUAL WORLD Besides having more “sticking power” than text alone, visual communication is a universal tool with few language barriers, enabling seamless communication. Consultant Chirine Salha uncovers the different ways in which images and videos are being used by the tourism sector to entice would-be travelers.

Visuals aim to broadcast a message and trigger emotional responses from an international audience. We are, after all, visually wired, with almost 50 percent of our brains involved in visual processing.

This is all the more true when it comes to travel experiences. We want to see and feel, and not just read about our destination. We want to picture ourselves on that beach, in that hotel lobby or on top of that landmark skyscraper. Hotels, tour operators, airlines and OTAs have had to up their visual marketing game and engage in storytelling.

Visual marketing does not simply mean uploading beautiful photos. This marketing perspective is no longer enough, especially when potential travelers have spent almost a year online with the pandemic. It's hard to impress them with just a good website, static images and slogans, and so other visual communication forms are trending and bringing destinations and properties to life.

Virtual reality Within the hospitality industry, virtual reality (VR) has become particularly important, filling a void left by the harsh travel restrictions of last year. With VR, travelers who are interested in a hotel, a destination or adventure activity can be transported there within seconds. Marriott, for instance, launched its VR Postcards, Vroom Service and The Marriott Teleporter, all immersive

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visuals that customers can experience, guiding them not only around the properties, but also into nearby neighborhoods.

Some tourism boards are also applying VR. In Denmark, virtual tourism allows people to see everything from Viking history to Nordic landscapes.

Interactive visuals The VR experience need not be a passive one. Today, travel businesses have the chance to offer interactive experiences that allow for greater convenience and engagement, hence turning browsing into sales. Examples include interactive visuals that grant access to floor plans for conference set-ups, seating arrangements or table bookings at a restaurant.

Emojis and infographics Infographics are still trending, since they have the power to deliver complex information in a digestible format.

Similarly, emojis have changed the way we communicate and express our feelings.

Today, they offer exciting and diverse visual communication and help to convey complex emotions across borders.

Visuals and videos from influencers and guests Influencer marketing still reigns in digital marketing, and video content is one form of

multimedia that influencers and hotels are doing together. Take, for instance, the “Do Not Disturb” videos Marriott created with comedienne Taryn Southern to promote its Moxy brand. Through its Marriott Snapchat, it has also collaborated with other social influencers to create video journals of their travels to top cities, such as Berlin, Seoul and Dubai.

Social media is not limited to influencers alone. Brands are now encouraging guestgenerated visuals in return for enticing rewards. Campaigns in the form of social media contests, with hashtags, selfies and tags, have become very common.

Emphasis on optimism, hope, wellbeing and nature The challenges of the last 18 months have set an unprecedented trend for visuals that convey hope, positivity and light, as well as images that promote well-being and nature. With health being high on the list of priorities for Four Seasons’ clients, the luxury hotel chain created a campaign leading up to Global Wellness Day that reflected their brand values. Through the use of Instagram live videos and photos, Four Seasons was able to showcase the many ways guests can live happier, healthier lives just by staying at their properties.

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SOLUTIONS

HUMAN RESOURCES

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HOW TO BE A LEADER RATHER THAN A BOSS There’s a well-known saying that a boss says “Go,” whereas a leader says “Let’s go!” Mark Dickinson of DONE! Hospitality Training Solutions lifts the lid on what real leadership is all about.

If there’s one important rule to remember, it’s that everyone in an organization is an employee. Even the person who owns the company is employed. The title you carry does not exempt you from being an employee. If you’re on the payroll, you are employed.

Roles vary greatly between employees, and the impact on the future and profitability of the business is affected differently by their actions. However, what remains important in this discussion is the fact that they are all employees.

A “boss” is an individual who gives orders in a domineering manner. The term can also be defined as “someone who exercises too much authority in an arrogant or aggressive manner.”

There are rare occasions where being a boss is acceptable, such as fires or medical emergencies. Here, it is essential that someone steps up to be the “boss” and takes control, assigning responsibilities instantly and expecting immediate compliance.

Typically, if you talk with employees who are supervised by others, it is common to hear them discuss the negative behavior and actions of those who supervise them, which points us in the direction of uncovering what kind of changes occur when some level of power is given to a person. It affects their judgement and, over time, their behavior.

The most frequent sign that someone has poor judgement is that they stop listening.

Listening is a core requirement for any person who wants to be considered a leader.

Here are four important reasons why people behave as a boss: Unaccountability Bosses are unchecked. Improper measurement of their performance means that there is a lack of accountability, allowing them to get away with behaving in an oppressive manner.

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Poor communication channels When there is an inadequate system of employee feedback from the front lines to the key business decision makers, the boss is able to sit in place between the key decision makers and the front line. This creates an impenetrable layer on both sides, both up and down, and isolates those under the boss’s authority. This allows for fear to be used against employees.

The most frequent sign that someone has poor judgement is that they stop listening.

Listening is a core requirement for any person who wants to be considered a leader.

Insecurity If a boss is unapproachable, unquestionable or unchallengeable, this allows them to draw a curtain over their weaknesses and lack of experience or knowledge and coat it in giving orders without debate.

Laziness It is just so much easier to dictate what must be done than it is to hold open discussions where people may dissent. Being bossy is the shortcut.

Three ways to lead change Leading is the antidote, and as we said before, it begins with listening. Here are three great ways to ensure your organization does not have the boss syndrome.

1. Communication Opening unfiltered communication channels and continuously soliciting feedback creates wonderful environments where employees can freely share their thoughts and opinions.

This instantly purifies the chain of command, instilling accountability for actions within the organization’s structure.

2. Education Learning opportunities for all managers and development of a constant flow of new skills and growth experiences throughout the organization ensure that everyone is improving in some way or another. This provides an environment of cooperative competition to attain best practices, thus eliminating the boss mentality.

3. Strategic plan It is fundamental to have measurable outcomes for employee happiness, customer happiness and business achievements built into the role of every position within the organization, where measurement is reviewed and progress recognized.

In such an environment, management is bound by a culture of care and leadership to draw their teams upward and to engage in the constant discovery of paths to evergreater achievements and growth.

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SOLUTIONS

MANAGEMENT

THE KEY TO INCREASING CUSTOMER LOYALTY Customer loyalty is the result of genuine concern about a client’s well-being and the ability to go beyond simply identifying and meeting customers' needs to acknowledging their aspirations and struggles. Manal Syriani lifts the lid on how to keep clients close to your brand.

When a brand’s core values are aligned with those of their clients, companies create lifelong customers. Some brands are able to establish themselves in the minds of the general public, not only their consumers, due to the high level of empathy practiced by their employees and communicated through the way the business is run day in, day out. A customer will become loyal when they start to associate positive experiences with a brand, therefore increasing the frequency of using the company’s services or products.

Achieving such levels of loyalty from customers often depends on the attitudes and behaviors of team members and operating strategies adopted by the company in managing customer services.

When companies invest in a customercentric culture and in hiring the right people, clients will be encouraged to come back repeatedly, trusting the brand’s ability to deliver quality products and services.

Businesses may also rely on multiple innovative strategies to increase customer loyalty. Companies can consider the following: 1. Make customers feel they are being heard by implementing suggestions about new products and taking on board feedback on existing ones. When customers realize

they are participating in the growth of the business, they develop a sense of ownership that bonds them to the brand.

2. Give back to your customers by introducing exclusive social activities that bring together like-minded clients with similar preferences and aspirations.

Creating a sense of community around the brand integrates the brand in daily life and reinforces bonds.

3. Celebrate your loyal customers with programs that reward repeat business when clients reach a certain milestone with the company (e.g. a certain number of orders or a certain volume of business). Beyond discounts, companies can launch innovative programs, such as associations with airlines or sports events, allowing clients to benefit from their rewards outside the brand.

4. Provide outside-the-box services that are relevant to the brand but not available to all.

Hotels might provide additional concierge services to their special guests, for example.

The most important aspect of creating loyal and repeat business is to be constantly present in the mind of the customer. Even if they are not planning a trip to your property anytime soon, they should always be engaging with your brand in one way or another.

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SPECIAL REPORT

COFFEE Despite the pandemic causing massive disruption to coffee supply chains, and lockdowns taking their toll on countless coffee shops and cafes around the world, the global coffee industry was recently valued at well over USD 100 billion, with a projected CAGR of 4.28 percent between 2021 and 2026.

Demand for coffee — the specialty kind in particular — is simply showing no signs of slowing down, which is why we are, once again, bringing you a special report to uncover the latest coffee trends, blends and equipment. We spoke with experts, coffee enthusiasts and leading brands to learn more about where the industry is heading and how it will become more sustainable in the future.

So come on, let's take a deep dive into that mug of rich coffee!

P. 54 WHAT'S TRENDING IN COFFEE

P. 58 THE COFFEE CLUB

P. 62 IT’S ALL IN THE BEAN

P. 56 THE BRIGHT FUTURE OF SPECIALTY COFFEE

P. 60 INSIGHTS INTO THE CAFFEINATED WORLD OF CORSO ESPRESSO

P. 64 TAKING A SIP: THE NEWEST COFFEE PRODUCTS OF 2021

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SPECIAL REPORT

COFFEE

WHAT’S TRENDING IN COFFEE? Thomas Jefferson had the right idea when he said that coffee is the preferred drink of the civilized world. Naim Maadad, chief executive and founder of Gates Hospitality, shares his thoughts on what’s hot on the coffee scene.

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In collaboration with

Exotic coffee cocktails Automated coffee machines are becoming more sophisticated by the day.

Technological advances and the rise in popularity of drive-thru coffee outlets are forcing baristas all over the world to use their creative coffee presentation skills in a much smarter way.

Increasingly, restaurants and bars are discovering that there is much more to coffee cocktails than espresso martinis.

Baristas are creating unique and memorable coffee experiences by using exotic ingredients in their coffee cocktails or coffeetails.

Reusable coffee cups Disposable coffee cups are being abandoned in favor of reusable cups. With environmental awareness taking center stage, many eco-responsible brands are choosing not to serve their drinks in disposable cups but rather encourage clients to bring their own reusable items instead. It is likely that this trend will continue.

Foam More creative and unique cold coffee service techniques are generating a rise in the use of cold foams. There are coffee machine manufacturers who have started using the best foam technology to assist baristas in creating a different foams, both hot and cold, with a remarkable degree of consistency.

Locally sourced beans The local sourcing of coffee has become more significant in recent years, contributing to a reduction in coffee’s carbon footprint.

This rise has also had a positive knock-on effect for local communities and economies.

Kenya, Zimbabwe and Peru are emerging as new source regions in the world of coffee

cultivation and supply chains. This is an encouraging trend, as these countries are able to benefit financially from the export of coffee.

Black coffee Going back to simple black coffee is another trend gaining steam. This has been driven mainly by veganism and the desire to experience the taste of real coffee without the addition of milk or plant-based alternatives.

Going back to simple black coffee is another trend gaining steam.

Whipped coffee Dalgona or whipped coffee has been a hot topic recently, especially on social media. The name for this sought-after drink comes from a Korean honeycomb toffee. It is not that the toffee is an ingredient used to prepare the drink, rather the dalgona coffee mimics the light texture of honeycomb toffee.

This coffee has become even more desirable thanks to the simple method of preparation. It also puts instant coffee to good use, transforming it to a sweet, trendy whipped beverage.

Snap-chilled coffee Another trailblazer in coffee brewing circles is snap-chilled coffee - which is a take on cold brew, nitro and iced coffee.

This product utilizes freshly brewed hot coffee, “snap-chills” it and cans it. The snap-chilling process preserves freshness and flavor in a way that other bottling and canning methods could not in the past.

Nitro coffee Nitro coffee is taking cold brew to a whole new level. The technique used to make this beverage is one previously employed by beer home brewers, infusing nitrogen gas into the coffee through a pressurized valve.

The nitro coffee process begins with a cold brew, which is coffee that’s been steeped in water that is cold or room temperature, from between 12 and 24 hours. A pressurized valve then infuses the coffee with nitrogen gas, adding small bubbles that improve the flavor and texture of the coffee. These bubbles are smaller than those found in soda, meaning nitro cold brew doesn’t taste fizzy or carbonated. If you want to serve nitro cold brew, start with quality coffee beans and don’t forget all the additional essential equipment.

While nitro coffee isn’t necessarily cheap or simple to prepare, its popularity makes it worthwhile, and many consumers are willing to pay for this beverage despite a higher price tag. Nitro cold brews can cost a dollar or more above a standard iced coffee.

Nitro cold brew canned drinks often have no sugar or less sugar than other coffee beverages, giving them health appeal with fewer calories. Nitro coffee is also recognized for its creamier taste, less bitter flavour and smoother texture.

Coffee tourism Coffee-centric tourism has witnessed considerable growth. Once the pandemic is behind us, coffee drinkers will once again seek authentic experiences in unique coffee- growing and harvesting settings around the world. In addition, people are also looking for educational coffee experiences at their local coffee shop or with their coffee supplier.

OCT - NOV 2021 | HOSPITALITY NEWS ME

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SPECIAL REPORT

COFFEE

THE BRIGHT FUTURE OF SPECIALTY COFFEE Ever seeking new experiences, coffee enthusiasts are relishing the opportunity to try unusual specialties from far-flung corners of the world. Nagi Morkos, founder and managing partner at Hodema consulting services, discusses the specialty coffee market and why it’s heating up.

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In collaboration with

As the saying goes, misfortunes never come singly. In the world of coffee, this couldn’t ring truer. As cafe owners are finally getting back on their feet after months of lockdown, they are now facing a new hurdle; the cost of beans has soared 43 percent this year, with prices reaching 2014’s highs. Brazil, the world’s largest exporter of coffee — with 34 million bags of beans sent abroad annually — has been impacted by severe weather that has damaged crops. Political unrest in Colombia has also had a negative knockon effect on the coffee trade, while major shipping bottlenecks have been caused by the pandemic.

Fear not, Starbucks won’t be closing its doors to 33,000 stores across the globe anytime soon. Large companies order their beans months and sometimes years in advance to secure their supply, which is precisely what specialty coffee outlets don’t do. In recent years, the specialty coffee trend has taken the world by storm and has become one of the main drivers of coffee consumption. According to the consulting firm Technavio, the global specialty coffee shops’ market is expected to register an incremental growth of USD 80.78 billion, a compound annual growth rate of almost 8 percent during the forecast period.

However, the boom in prices may hinder this rapid pace.

What is specialty coffee?

Let’s take a moment to remind ourselves what specialty coffee is exactly. According to the American Specialty Coffee Association, coffees with cupping scores of 80 and above are considered specialty coffee. In other words, the beans have little to no

defects. However, the framework is not that clear elsewhere, with quality, traceability, ethics and community concepts to consider in the classification of this type of coffee.

For some it’s taste, for others a mindset. But what these coffees all have in common is authenticity, with each step of the journey being documented — from growing and picking to roasting, grinding and brewing.

This philosophy is at odds with standard instant and commercial coffees that are sold on a mass scale.

According to the American Specialty Coffee Association, coffees with cupping scores of 80 and above are considered specialty coffee.

The case of Starbucks Interestingly, and contrary to the norms of specialty coffee, Starbucks doesn’t specify roast dates or bean origins and it prioritizes consistency over quality, which is possibly the biggest sin of all. To achieve the same flavors in all its branches, the coffeehouse giant roasts beans dark, destroying the nuances. But the American multinational’s advocates argue that the company was at the helm of the world’s coffee culture revolution, popularizing espresso and flavored coffees when our parents were still drinking inexpensive black coffee at home.

Starbucks and its competitors, namely Caffe Nero, Costa and Dunkin Donuts, also pioneered the “cafe way of life,” offering people new hangouts where they could

work or chat all day while drinking various types of coffees. Specialty coffee simply would not have existed if it weren’t for these giants.

What the survey says The survey Coffee, Consumers and COVID-19, Roadmap to Recovery, conducted earlier this year in the United States, paints a positive picture of the business. Although the market was negatively affected by the pandemic, which put a heavy strain on supply and increased at-home consumption, the sector is bouncing back. The average American coffee drinker consumes three cups a day, and more than half of the population over 18 is drinking coffee — that’s roughly 400 million cups daily.

Trends and more You may be wondering what the latest trends are in quality coffee. Well, there are new variations, from cold versions to premium blends, and some are not even espresso based. There are frozen blends, cold brews and nitro coffees, with nitrogen gas pumped in. Even instant coffee is receiving a makeover, with higher-end brews.

With new delivery options also on the menu, from drive-thru to pick-up corners, we ought to be asking if specialty coffee could go mainstream. Although this goes against its DNA, which involves premium beans and a consumer-oriented know-how, it’s certainly garnering plenty of attention and a loyal following. We will just have to wait and see what’s brewing in the coming months.

OCT - NOV 2021 | HOSPITALITY NEWS ME

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SPECIAL REPORT

COFFEE

THE COFFEE

CLUB

Coffee makes the world go round, as these five experts will tell you.

Read what they have to say about the latest industry trends and why specialty coffee is on the rise.

What are the latest trends in coffee?

Since Covid-19 has disrupted the way in which businesses around the world operate, more people are consuming coffee at home.

Consumers are still drinking coffee, however they are more likely to opt for takeaways or delivery options.

BRANISLAV BERONJA

Cafés Richard - brand manager - MEA SCA authorized trainer

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How important is it to have specialty coffee on the menu?

Nowadays, consumers are more educated, and specialty coffee has become more accessible than ever. The customer experience has also been enhanced by a wide choice of coffee origins and brewing methods, from standard espresso to nitro cold brew.

What are the latest trends in coffee?

The latest coffee trend is experimental coffee processing, which gives a brand new, unique taste experience from each coffee, regardless of its origin.

How important is it to have specialty coffee on the menu?

CHRISTOS LOUKAKIS

The greatest challenge for coffee shops is having well-educated baristas who recognize how to treat customers. Real hospitality is missing from many coffee places these days because baristas believe that making the drink is everything, whereas there is so much more to it.

By serving specialty grade coffees, coffee shops can gain loyal fans. It is very difficult for consumers to go back to drinking lowerquality grades.

Quality Control Manager, AST Trainer Wisecup Coffee Roasters warehouse.gr

What are the latest trends in coffee?

Coffee has always provided pleasure in a cup and an excuse to spend a good time with friends. Socializing has been difficult for the past year, so we expect top quality coffee when we do go out. That's why there’s been a decline in demand for cheaper coffee; customers are far more aware of what they are drinking, and thus coffee shops are stepping up their quality offering.

MAURO DE GIUSTI

How important is it to have specialty coffee on the menu?

These days, it is normal for a consumer to select their favorite home coffee from hundreds of options on the shelves. But when that person goes to a coffee shop, they expect much more. A good blend or a perfect single origin, not necessarily specialty coffee, can enhance the customer experience and create a stronger bond between the customer and the establishment, as well as the coffee brand.

CEO, coffee expert, single-origin specialist Manuel manuel.it

What is the most popular coffee trend in the Middle East?

JACK KURDIAN

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

The Middle East has been a significant consumer of coffee for many centuries, but there is a recent trend for specialty coffee.

Having more coffee choices and fewer restrictions in selecting the best coffee are driving the opening of specialty stores in the region. Regional coffee shops could see a significant increase in their profits by upgrading the quality of coffee, as consumers are interested in drinking coffee made from a specific origin.

How important is Instagrammability for coffee brands and coffee shops?

Photo opportunities exist everywhere, in every nook and cranny. However, it’s not just colorful

streets and pretty waterways that deserve our attention. Instagrammable cafés can be found all over the world, serving up stunning plates of food, coffee art and delicate desserts inside the most photogenic buildings. Adding some edible flowers, exposed brick walls and whimsical mugs all add to the wow factor, helping to make images more Instagram worthy.

What are the latest innovations in professional coffee machines?

I believe Kees Van Der Westen is doing an amazing job with new types of pre-infusion espresso machines. For example, the Spirit model is a stateof-the-art multiple espresso boiler machine, which meets the demands of high-output espresso bars.

It is equipped with well-considered ergonomics: an efficient, high-precision tool with huge capacity.

What are the latest trends in coffee?

With Covid-19 affecting our lives for the better part of two years, more people have become home baristas. Dalgona coffee has been a popular at-home coffee option because it only requires instant coffee, water and sugar.

How important is it to have specialty coffee on the menu?

STAVROS LAMPRINIDIS AST SCA trainer Coffee consultant WCE certified judge

The quality of the product is fundamental, but so too is the level of service. Offering specialty coffee undoubtedly adds to the customer journey, and ultimately this is what matters; it’s all about experiences.

OCT - NOV 2021 | HOSPITALITY NEWS ME

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SPECIAL REPORT

COFFEE

INSIGHTS INTO THE CAFFEINATED WORLD OF CORSO ESPRESSO With 10 years of experience in the coffee industry, Joe Safa, COO of Corso Espresso, is at the helm of the espresso department's operations at Corso and Super Brasil. We caught up with the coffee expert to find out more about the products and services of Corso Espresso and what the firm is offering the industry.

What can you tell us about Corso coffee?

Corso was born in 2016 as a result of a challenge to build a brand able to compete in quality and taste with the best coffee producers in the world. This was not easy, but we are proud today to have the highestend coffee produced in Lebanon, the result of blending first-grade coffee beans from around the world.

How are your products helping establishments differentiate their coffee offering?

With Corso, it's not only about the product and the margins — this part is common sense - more than that, our team goes beyond and offers our professional clients

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a full service, from barista trainings to menu building and preventive maintenance 24/7.

Coffee is about living an experience, and at Corso, we make sure we help our clients give their customers the best they can, with consistent, high-quality coffee and premium accessories.

What coffee machines do you offer?

The coffee machine selection available at Corso meets the differing needs of our B2B and B2C markets. Our teams evaluate a client's needs based on a questionnaire, helping them choose the most suitable machine for their business or home.

Some of our machines take capsules, while others come with grinders. We select our machines carefully, as they are as important

as the coffee in the overall experience. We evaluate them through their extraction method, the perfect temperature along with the perfect pressure

Do you have any plans to expand?

Corso Espresso is a luxury experience that you can live in the comfort of your home, in your favorite coffee shop or restaurant, during your meetings and coffee breaks.

We are working today on franchising this experience, which our brand has perfected through its high-quality coffee, impeccable capsule system and high-end solutions. This is a universal experience, enabling Corso to be in tune with any culture anywhere in the world. corsoespresso.com

SPECIAL REPORT

COFFEE

Advertorial

IT’S ALL IN THE BEAN Imad El Karkafy, senior trader at Sucafina, gives us the lowdown on where the coffee industry currently stands and the importance of making it more sustainable.

How did the pandemic affect the coffee trade?

Despite Covid-19 causing disruption to the supply chain, consumers at all levels were able to get their preferred coffees, and consumption at home increased.

We have also noticed greater usage of commercial coffee versus specialty coffee, which is understandable because most consumers would rather pay less when consuming coffee at home.

What can you tell us about Sucafina as the leading sustainable Farm to Roaster coffee company?

Our vertically integrated structure across the value chain, from farmers all the way to end consumers, is a cornerstone of our purpose: to play a leading role in reshaping the coffee industry by creating sustainable value for all stakeholders across the whole coffee supply chain.

What does it take to become a leader in the world of green, roasted and instant coffee?

Greater transparency and the responsible sourcing of coffee are required to put

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companies on the right track. At Sucafina, we focus on three key areas: a global network of local teams to ensure sustainable supply chains that meet the needs of partners; innovation to keep the industry moving forward; and shared value to drive efficiency and equity across our supply chain.

Greater transparency and the responsible sourcing of coffee are required to put companies on the right track.

From where does Sucafina source its coffee?

Sucafina is present in all coffee-growing countries. However, I would say that a significant amount of our coffee comes from East Africa.

Do you have any plans to expand?

Our goal is to keep growing, especially in

the Asia-Pacific region. Furthermore, we aim to focus on specialty coffees, as we believe premiumization is the future of the industry.

What are the latest coffee trends?

End consumers are not only looking to upgrade their cup profile, they are also seeking sophisticated preparation methods, such as whipped coffee, snap-chilled coffee and nitro cold brew. It is clear that social media has played a fundamental role in this shift, especially among the younger generation.

In the MENA region, we are witnessing greater demand for high-quality micro lots from Colombia and Ethiopia, processedand a variety of processing methods, such as natural, washed, wet hulled and honey processed.

On the production side, the main challenge remains climate change, which is affecting crops in all coffee-producing nations. Brazil has already suffered a drought and intense frost this year, but other countries could also face similar impacts in the near future.

SPECIAL REPORT

COFFEE

TAKING A SIP: THE NEWEST COFFEE

PRODUCTS OF 2021

While coffee is a craft — grown, roasted and prepared by artisans — the industry is built on innovation and technology.

Lily Kubota, editor of Roast Magazine, a trade publication dedicated to the success and growth of the specialty coffee industry, highlights the technological advancements that have been brewing in coffee over the past year.

DOUBLE THE FUN WITH IKAWA

NEW CLARA FRENCH PRESS FROM FELLOW The sleek new model features fill lines for coffee grounds and water, an all-directional pour lid and enhanced filtration mesh to keep sludge out of your cup. Other thoughtful touches include an insulated stainless steel heat-lock design and nonstick coating for easy clean up. fellowproducts.com

SINGLE-SERVE BREWER FROM TONE TOUCH 03 Swiss manufacturer Tone Kaffeemaschinen has revealed its latest commercial coffee brewing machine, the Tone Touch 03. The brewer’s intelligent programming allows for precise and consistent dispensing of the desired water quantity, and it can memorize up to 60 recipes of your favorite coffee and tea creations. Along with volumetric controls, Tone temperature stability ensures extraction precision for ideal taste. The new machine is designed to quickly heat water for single-cup brews or larger drip brews of up to 2 liters. tone-swiss.com

LA MARZOCCO’S NEXTGENERATION GB5 Espresso machine manufacturer La Marzocco introduces an update to its GB5 commercial model, first introduced in 2005 and named in honor of Giovanna Bambi (wife of Piero Bambi). The launch of the next-generation GB5 captures the spirit of the original design and temperature stability while modernizing the look of the machine and embodying the essence of product aesthetics and ergonomics. The GB5 comes in two new versions: GB5 X and GB5 S. lamarzoccousa.com

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Sample roaster maker Ikawa has added to its line the Pro100 model, with a batch capacity of 120 grams. Consistent, repeatable, easy to use and hands-free, the Pro100 saves time, improves quality and connects users to a global network of roast profiles. The Pro100 was specifically designed for coffee professionals who like up to 100 grams of roasted coffee per batch. The Pro100 has nearly the same dimensions as the ProV3 sample roaster but offers double the roasting capacity. ikawacoffee.com

SANREMO VENTURES OUTSIDE THE BOX WITH THE CUBE JOIN THE CAMP CUP FAMILY There is never a wrong time or place for the MiiR Camp Cup, which is now available in four sizes. It sings all the right notes, from double-wall vacuum insulation and ergonomic handle to a hardshell powder coat and splash-proof press-fit slide lid. This cup will work hard and bring you joy daily. miir.com

Italian espresso machine maker Sanremo has taken its first step outside of the commercial equipment box with the addition of a compact, home-kitchenfriendly machine called the Sanremo Cube.

The Italy-based manufacturer describes the new single-group machine as semiprofessional, appropriate for at-home or commercial use. sanremomachines.com

In collaboration with

WEBER WORKSHOPS HG-2 GRINDER Coffee equipment maker Weber Workshops is shifting gears, both literally and figuratively, with the HG-2. The next generation of the brand’s high-end countertop manual coffee grinder has a new design, which continues the physical format of its predecessor, the HG-1, featuring the same pre-seasoned 83-millimeter titaniumnitride-coated conical burrs and all-analog, electronics-free ethos. weberworkshops.com

ESPRESSO PARTS LAUNCHES ASCASO COMMERCIAL IN THE U.S. Espresso Parts is proud to announce the official U.S. launch of the Ascaso commercial lineup consisting of the Barista T Plus and the Baby T Plus models. Both machines are packed full of innovative technology and are set to be distributed in fall 2021. espressoparts.com

GLOBAL COFFEE BRAND WACACO RELEASES THE PICOPRESSO The Picopresso is a high-end manual espresso machine based on Wacaco’s patented and groundbreaking piston-driven espresso machine technology. Wacaco developed a product that marries the convenience and versatility of an espresso maker and fits in the palm of your hand, with the design and capabilities of a cafequality machine. wacaco.com

FETCO LAUNCHES EXTRACTOR PLUS SERIES As the most advanced coffee and tea batch brewing equipment on the market, this new series features a redesigned aesthetic and improved performance, reliability and serviceability. Experience the entire series firsthand at FETCO booth #1501 at the Specialty Coffee Expo. fetco.com

FRANKE COFFEE SYSTEMS AMERICA INTRODUCES THE FRANKE A1000 FLEX Franke Coffee Systems America is expanding its successful A-Line series of Super Automatic Equipment with the new A1000 FLEX. This brewer combines the best of both worlds, delivering traditionally brewed coffee and espresso beverages, hot or iced, in one machine. franke.com

FASTER, STRONGER AND QUIETER BLENDING

NUOVA SIMONELLI PRESENTS THE AURELIA WAVE UX The recently launched espresso machine is built to suit the needs of coffee shops for fluid workflow and optimum quality of drinks. Bolstered by the experience of the Aurelia, Nuova Simonelli has designed a coffee machine that’s even more flexible, with high productivity and consistent results. nuovasimonelli.it/aureliawaveux

Vitamix has updated The Quiet One commercial beverage blender with a new, easy-to-remove twist-lock sound enclosure, a larger centering pad, and the new Advance Blade Container for reduced noise and improved performance. The Quiet One also features a powerful 3 Peak HP motor, six program buttons, 34 optimized settings and automatic shut-off. vitamix.com

MAHLKÖNIG REENTERING THE HOME MARKET WITH X54 ALLROUND GRINDER German commercial coffee grinder manufacturer Mahlkönig recently revealed the X54 Allround grinder, the first machine in a new line of products under the Mahlkönig Home banner. The Allround’s name references both form and function.

As its cylindrical body echoes the German manufacturer’s current line of commercial espresso grinders, the Allround has been explicitly designed as a grinder for homecoffee enthusiasts. mahlkoenig.de OCT - NOV 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 and other functions easier. Here’s a good place to start

ARLENE® HALAL, PLANT-BASED MEALS ARLENE has created a brand new line of delicious plant-based ready meals for people and businesses who love great tasting and healthier food. Designed in a global kitchen by a team of world-class chefs, the innovative lineup of meatinspired, plant-based meals provides an international broad culinary experience while maintaining the essence of the original meat-based taste.

ARLENE arlene.world

THE CRAFTED COLLECTION BY VILLEROY & BOCH The Crafted collection from like by Villeroy & Boch features a surprising fresh and modern pottery look. A special reactive glaze applied to Premium Porcelain results in different color effects every time, so each item is one of a kind. This makes Crafted ideal for hip food stylings and trendy table settings for casual dining VILLEROY & BOCH villeroy-boch.com

ALTO-SHAAM VECTOR H SERIES MULTI-COOK OVEN Alto-Shaam, a global leader and innovator in the foodservice equipment industry, has added to its award-winning Vector H Series Multi-Cook Oven line with a new model that features even wider oven chambers capable of cooking 16-inch pizzas.

It features up to four independent chambers, enabling operators to control the temperature, fan speed and cook

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HOSPITALITY NEWS ME | OCT - NOV 2021

ECOFILL BY GROUP GM The Ecofill dispenser is one of Groupe GM’s Care About Earth initiatives, which aim to reduce the group’s carbon footprint and contribute to sustainability for generations to come.

Today, the Ecofill dispenser is made from recycled and recyclable plastic with a translucent matt finish, or from recyclable transparent polycarbonate that can be colored. In response to market demands, Groupe GM is also looking at the feasibility of a structure made from glass and aluminum.

GROUPE GM groupegm.com

THE NEW GROHE EUROSMART

time in each individual oven chamber for maximum flexibility, allowing them to simultaneously cook a variety of menu items with no flavor transfer.

ALTO SHAAM alto-shaam.com

While the main characteristics of the line remain unchanged, GROHE ensures that the Eurosmart portfolio always grows in line with a changing society’s requirements and that it keeps adapting to modern needs. With the relaunch of the Eurosmart line in June 2021, GROHE reinvents one of its core products with a contemporary design and future-oriented functions GROHE grohe-x.com

PUROCAO MILK 37/39

NESPRESSO’S ISPIRAZIONE NOVOCENTO AND ISPIRAZIONE MILLENNIO Two new limited-edition coffees enrich the Ispirazione Italiana range, celebrating Italian master-roasting through the ages Anchored in Brazil, Ispirazione Novecento is embellished with heirloom Arabicas and West African Robustas to give an intense espresso with raw spicy, nutty brown flavors and a dense, dark crema.

Nespresso’s Limited Edition Ispirazione Millennio, meanwhile, takes its aromatic cues from new trends of artisanal roasting sweeping the country, alongside growing preferences for brighter, fruitier flavors.

To achieve this fresh, modern taste, lighter and shorter roasted Brazilian and Colombian Arabicas have been blended with beans from the Indian subcontinent.

The result is a well-rounded and pleasantly intense coffee with spicy notes, fine acidity and hint of fruit.

DIMA MARKETING & DISTRIBUTION S.A.L. dima.com.lb NESTLÉ NESPRESSO SA nestle-nespresso.com

KANAFAR OREGANO AND SUMAC

FAT MASS 37% - 39% This dark colored chocolate has a soft and creamy flavor with an intense aroma of milk and cocoa. Sweet notes emerge with a decisive persistence due to the caramelized notes, accompanied by a slight hint of spice.

UNIGRÀ S.R.L. unigra.it/en

Kanafar oregano and sumac were ground rainfed in terraces and marginal lands by small farmers in Bekaa and sundried. Kanafar supports Lebanese small producers.

AGRIDEV SARL agridev-lb.com fattal.com.lb

RAKU ESPRESSO & CAPPUCCINO CUP Raku is inspired by the traditional glazing process known as Raku firing.

The print is positioned directly under the glaze, creating protective layer over the decoration.

MG HOTEL SUPPLIES mghotelsupplies.com churchill1795.com

CASCARA SYRUP FROM THREE COFFEE

SMOKING GUN PRO™

BY BARSTUFF The combination of rich dark chocolate and subtle smoky flavor is gives a fantastic result.

Smoking Gun Pro™ is the perfect tool for that purpose.

MG HOTEL SUPPLIES mghotelsupplies.com barstuff.com

THREE Coffee presents the ultimate summer coffee Cascara Syrup. This summer superfood syrup can be served with sparkling water or ginger ale. It emparts complex cup profiles, producing notes of florals, chocolates and deep, purple fruits.

Made of purified water, organic Cascara pods, organic cane sugar and citric acid, THREE’s Cascara Syrup is a bridge between coffee and tea.

THREECoffee threecoffee.com

PUROCAO DARK 70% FAT MASS 39% - 41% The 70% DARK CHOCOLATE by Purocao represents a round and complete chocolate characterized by a full aromatic bouquet: the strong aroma of cocoa accompanies a very intense and clearly acid bitter taste; it presents spicy and toasted notes enhanced by the remarkable persistence in the mouth.

UNIGRA S.R.L. unigra.it/en OCT - NOV 2021 | HOSPITALITY NEWS ME

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FOOD

CHOCOLATE PICKS

FOR PASTRY Deciding which chocolate to use in pastry can be tricky. We asked five chefs what influences their chocolate choices and the trends they are following.

CHARLES AZAR

Pastry chef consultant Charles Azar Consultancy Services

How do you select the perfect chocolate to use in your pastry dishes?

The choice of chocolate is personal, since it depends above all on the tastes of each one: dark, milk or white. There are several factors we take it into consideration, namely: the viscosity and fluidity of the melted chocolate; the cocoa percentage; and the taste, which comes from the terroir, fermentation and roasting the cocoa beans.

What are the latest chocolate trends in pastry?

The latest chocolate trends are focusing on three main areas: organic, natural and health. In fact, we as chocolatiers are innovating to keep up with these trends.

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SYLVAIN ARTHUS

Fauchon and Gourmania International Executive chef Gourmania international, Bukhamseen group, Kuwait

How do you select the perfect chocolate to use in your pastry dishes?

I choose my chocolate according to the dessert I want to make and the power I want to give: sweetness or bitterness. The origin of the chocolate, the cocoa percentage and the brand are the main criteria. In the same dessert, I might use different chocolates in different forms, such as mousse, ganache and chocolate sauces.

What are the latest chocolate trends in pastry?

Since Covid-19 started, people want to escape and find comfort in a good bar of chocolate. New chocolate segments have emerged, such as vegan chocolate, some new snacking chocolate and chocolate cocoa bombs.

PAUL HAYWARD Chef consultant Ph by Design

How do you select the perfect chocolate to use in your pastry dishes?

I have been a fan of Valrhona chocolate for many years. Choosing chocolate is like choosing wine; it’s so important to pair it with the right ingredients when making your dish. The first thing I pay attention to is balance, so if you are using other sweet ingredients in your dish, I would go with a darker chocolate that contains a higher percentage of cocoa. One of my favorites is Valrhona’s Guanaja 70%, which works perfectly with things like salted caramel, condensed milk and desserts with fruits.

Other important factors now are allergies and healthy choices. For example, Valrhona just launched a vegan milk chocolate, which is a total game changer. Indeed, many vegan fruit chocolates, like raspberry, strawberry, yuzu and passion fruit, have emerged over the past few years. Sugar-free chocolate and organic chocolates have become more popular too, and the great news is that now most are available in convenient sizes for home bakers.

What are the latest chocolate trends in pastry?

Pairing chocolate with wines, organic chocolates, fair trade chocolates, roasting white chocolates in the oven to caramelize milk solids to create a caramel taste, artisanfilled chocolate bars and creating your own chocolate using small portable machines, from bean to bar, are just a few trends we are witnessing.

NICOLAS LAMBERT

Senior executive pastry chef Four Seasons Resort Dubai at Jumeirah Beach fourseasons.com/dubaijb/

How do you select the perfect chocolate to use in your pastry dishes?

The secret behind choosing the right chocolate is to first assess the intended sugar level. For pastries where sweet fruits are the star, I would choose more acidic chocolates, like those from Madagascar. If I were to develop a caramel or vanilla-based dessert, then I would go for chocolates with a more smoky undertone, like those from South America.

The second thing to consider is the percentage of cocoa butter. Only when you find the perfect balance can you develop a pastry that excites the palate upon first taste and lingers to leave you wanting more.

What are the latest chocolate trends in pastry?

Vegan and sugar-free chocolates are two of the most requested desserts today, and experimenting with them is proving to be quite an exciting journey for me. The history behind chocolate making is tremendous, and learning about the different origins of the cacao bean has inspired the traveler in me. I hope that my creations will do the same for others.

OCT - NOV 2021 | HOSPITALITY NEWS ME

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The Kuwait pastry team, comprising Alaa Kobeissi and Jagadeesan Alagarsany, was selected by the World Pastry Cup committee through the rating file to represent the Middle East in the World Pastry Cup. The regional selection was due to take place in Lebanon in 2020, but it was suspended due to the Covid-19 crisis, like almost all the other continental selections. However, as there was insufficient time to prepare for the 2021 edition of the World Pastry Cup that took place at Sirha on 24 and 25 September 2021, the duo were invited by Valrhona as special guests to watch the final in Lyon.

ganache, while a dark-roasted, earthy chocolate might better complement a hazelnut gianduja.

JAGADEESAN ALAGARSAMY Pastry chef Bab Al Qasr millenniumhotels.com

How do you select the perfect chocolate to use in your pastry dishes?

The flavor of chocolate is of primary concern to the artisan confectioner.

However, it is not enough to decide if a chocolate tastes good. In matching a chocolate to a specific use, flavor nuances must also be taken into account.

A chocolate with fruity flavor notes may be more appropriate with a fruit-flavored

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Although high-percentage chocolates have an important place in confectionery, a lower-percentage, lower-roast cocoa could be just right to make a delicately infused lavender ganache in order to allow the light, floral aroma to shine through.

That high-percentage cocoa might be better used to stand up to the bold impact of a liquor cordial.

Matching the right chocolate to individual flavors is an important step in fine-tuning confections and can be an effective marketing tool for knowledgeable consumers.

What are the latest chocolate trends in pastry?

Demand for dairy-free chocolate is rising rapidly, so vegan dark chocolate that contains vegetable proteins is certainly trending in the industry. With chocolate remaining a top product, manufacturers and brands are taking cocoa into new formats and categories to meet changing consumer tastes.

ALAA KOUBEISSI

Business development director France & Middle East -Fame co Kuwait fameco.co

How do you select the perfect chocolate to use in your pastry dishes?

As chocolates differ in flavor, cocoa percentage, fermentation procedures and processing, you need to work with excellent quality chocolate to make an excellent pastry dish.

What are the latest chocolate trends in pastry?

A new trend is the use of freeze-dried fruit and vegetable powders to color chocolate and cocoa butter. We are opting for natural colorings for a healthier world.

In collaboration with

HEALTHY CHOCOLATE

ON THE RISE Chocolate: there’s nothing quite like it.

Maya Bekhazi Noun, founder and managing director of The Food Studio, explores the latest trends and why consumers are gravitating toward healthier chocolates.

Recent trends have focused on the comforting aspect of chocolate, positioning it as a product that’s good for your emotional and mental well-being.

Healthy Healthy dark chocolate remains a favorite among baby boomers and Gen X, and is even more popular with millennials and Gen Zers, many of whom have adopted vegan lifestyles.

Extremely dark chocolate presents itself as sugar free, vegan, gluten free, additive free, low carb, natural and organic. Some brands are offering cocoa contents as high as 95 percent and 99 percent. It is even possible to find chocolate containing 100 percent cocoa under a raw or a more natural offering.

Sustainability Consumers are seeking chocolate that they can trust and are actively checking labels for quality in which they have confidence.

They want to know where the chocolate comes from and what is in it. Cocoa is certainly in the spotlight from a sustainability perspective.

There are several other trends to keep an eye on. These include: 1. New forms of cocoa are being used in pastes, sauces, bombs, sticks and powders, in line with the entire snacking industry’s continuous evolution.

2. Smaller pack sizes - a trend empowering consumers to make informed choices regarding portion size, calories and price when purchasing sweet snacks.

3. More tropical and exotic flavors are taking center stage, with a focus on pineapple and coconut, in addition to spices and superfood mixes.

4. Mix-and-match flavors are providing consumers with the best of both worlds, offering a combination of sweet, salty, fruity and tart tastes.

“In tune with immune“ is a 2021 trend, reflecting how immunity and health have become essential factors for consumers, with ongoing anxieties over Covid-19 dominating our minds.

Immunity-boosting ingredients will play a significant role in the coming year. There is greater awareness about the antioxidant content and potential health benefits of snacks featuring dark chocolate and superfruits, as well as the use of vitamins, proteins and zinc in confectionery.

OCT - NOV 2021 | HOSPITALITY NEWS ME

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CHOCOMANIA FOOD

RUBY AND GOLD XMAS YULE LOG GOLD MOUSSE Ingredients 128g milk 128g Even cream (35 percent) 27g vanilla Authentic Products 55g egg yolks 25g sugar 365g Callebaut Chocolate - Gold 183g Callebaut Chocolate - Power 41 32g gelatin

The festive season just wouldn’t be the same without a showstopping Yule log, and this creation by Ryan Stevenson, head chef at Callebaut Chocolate Academy, is a sure-fire hit.

RUBY CRÉMEUX Ingredients 163g Even cream (35 percent) 244g raspberry puree Cap’Fruit 16g lime puree Cap’Fruit 20g dried glucose 40DE 130g egg yolks (pre-mixed) 61g sugar 488g Callebaut - Finest Belgian Ruby Chocolate - RB1 16g butter (82 percent) 61g gelatin mass Preparation Boil the cream, purees and dried glucose together. Add the egg yolk mix to the cream. Cook the combined ingredients as you would a crème anglaise at 82 degrees. Add the Ruby Chocolate, butter and gelatin mass to the cream and mix until the whole thing is homogeneous. Pour into piping bags. Cool before applying or serving.

BANANA AND LIME MADELEINE BISCUIT Ingredients 363g whole eggs 189g inverted sugar 348g flour T45 174g icing sugar 5g salt 15g baking powder 4g lime zest 112g banana puree Cap’Fruit 290g melted butter (82 percent) Preparation Mix the eggs, sugar, flour, icing sugar, salt, baking powder and lime zest. Mix the banana puree and melted butter together.

Weigh 1,200g for a 60cm x 40cm tray. Bake at 150 degrees for 15 minutes.

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Preparation Boil the milk, cream and vanilla together. Mix together. Make a crème anglaise. Pour over crème anglaise and emulsify. Wait until the mass is reaches 40 degrees. Fold in 475g of whipped cream (35 percent fat).

POWER 80 BISCUIT Ingredients 353g Callebaut - Power Dark Chocolate - Power 80 136g butter 254g egg yolks 154g sugar 299g egg whites 154g sugar Preparation Melt the dark chocolate and butter together. Whip the eggs and sugar until light and airy. Add ganache. Whip the egg whites and sugar until a meringue is formed. Add to the previous mixture. Pour onto a baking tray with a Silpat baking pan or a frame lined with baking paper. Bake at 170 degrees for 12 minutes.

RUBY GLAZING Ingredients 39g water 233g glucose 233g sugar 233g raspberry puree Cap’Fruit 110g gelatin mass 2g Mona Lisa Power Flowers™ Red NON-AZO 233g Callebaut - Finest Belgian Ruby Chocolate - RB1 110g mirror glaze Braun Preparation Boil the water, glucose and sugar at 104 degrees. Pour the puree, gelatin mass, power flowers, Ruby Chocolate and mirror glaze over the previous mixture. Mix well. Pour in a bowl, seal and keep the mixture in the fridge. Heat to 35 degrees before use.

Assembly Fill a Christmas mold of your choice with a third of the gold mousse. Avoid air bubbles by tapping the mold. Pipe in the ruby crémeux and press in the banana and lime biscuit. Fill the mold further with gold mousse and even out the edges. Freeze the item.

After removing the log from the mold, finish the cake with the ruby glaze. Carefully lift the cake and position it onto a slab of Power 80 chocolate biscuit. Decorate and enjoy.

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

www. l fal eban o n . c o m

FRANCHISE DAY at Expo 2020 DUBAI We cordially invite you to FRANCHISE DAY

“Meet the Creators of Lebanese Franchise Concepts” A Networking Event Organized by the LFA to promote Lebanese-UAE Economic Relations The Lebanese Pavilion at Expo 2020 | Thursday 2 December 2021 | 12:00 PM - 5:00 PM

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

LFAlebanon

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