All the latest from the Middle East hospitality industry
A Wave Of Success How Solutions Leisure Is Tapping Into The Family Entertainment Sector
Gulfood 2019 Stands You Should Visit At The F&B Trade Show
The gatekeeper An open conversation about the F&B market with the chief executive of Gates Hospitality
P 5 6 - U n c o v e r i n g T h e S e c r e ts O f L e b a n e s e Cu i s i n e
TAILOR MADE MEAT FROM EUROPE Naturally Belgium
Belgian beef is bred naturally on family farms, using a brend of free-range green pastures and by providing optimal animal confort and quality animal food. The Belgian White-Blue meat has an incomparable quality, very tender with very less fat that human-sized compagnies can you provide with high flexibility, traceability and above all a real tailor-made service. VISIT US AT STAND 332 HALL 3 AT GULFOOD 2019 The content of this press ad represents the views of the author only and is his/her sole responsibility. The European Commission does not accept any responsibility for any use that may be made of the information it contains.
On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
February 2019 // Issue #008
38 Chef focus
Features 08 //
News ADNH And FAB Close Loan Agreement/ W Hotel The Palm Opens/ Mango Tree Thai Bistro Comes To Dubai
COVER STORY An Open Conversation With Naim Maadad, Chief Executive, Gates Hospitality on the F&B industry
CHEF FOCUS An Exclusive Interview With Troy Payne, Head Chef at Sanderson’s.
NEW HOTEL OPENING A Look At Gulf Hotels Group’s First Venture In Dubai
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February 2019 // Issue #008
On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
THE BUSINESS An Exclusive Look Inside Wavehouse, Solutions Leisureâ€™s Latest Brand.
OUT OF THIS WORLD Uncovering The Secrets Of Lebanese Cuisine
EVENT PREVIEW Stands To Look Out For At Gulfood 2019
50 60 4
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GULFOOD 17-21 february 2019 - Dubai World Trade Centre French Culinary Innovations take center stage once again at Gulfood 2019 World Food: Hall Sheikh Saeed Dairy: Hall 1 Meat & Poultry: Hall 3
Beverages: Hall New Za’abeel 6 Business France booth: S1-M27
Come to taste French flavours during all the show!
IN PARTNERSHIP WITH:
Clémence GORUPPI BEAUJARD
French Pavilions Manager email@example.com
Miryem OUKAS MESSIDI
Head of Communications firstname.lastname@example.org
Regional Head of AgriFood email@example.com
A note from the editor
Ma h a k Ma n n a n
Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net Editor Mahak Mannan Mahak@bncpublishing.net Group Commercial Director
elcome to the February edition of Hotel & Catering News ME. If you were with us at the Big F&B Forum last year in November, we hosted a morning with F&B professionals engaging in an honest dialogue about the current state and future of the F&B industry. The forum tackled several different challenges faced by the industry and one of our panellists who gave the real hard talk was Naim Maadad, founder and chief executive, Gates Hospitality. Naim is known for his honest outspoken nature, and never fails to point out factors that can benefit the industry and where improvements are needed. Being in the market since 1998, he is also known for his expertise in launching successful concepts that have sustained the troubled market and in our cover story, we delve into what makes his business model stand out, how he
continues to grow the business, the current state of the F&B market, and what more can be done in order to support the industry. Further ahead, we take a look at the recently opened family F&B destination Wavehouse, at Atlantis The Palm, the latest feather in operator Solutions Leisureâ€™s hat. This unique venue combines an arcade area, a bowling alley, wavepool, live music, and food and beverage under one roof. This exclusive feature explains why family destinations are the next big trend in the F&B industry. This edition also gives you a detailed preview into the upcoming hospitality investment conference AHIC before uncovering the secrets of Lebanese cuisine in our Out Of This World Section. Until next month, happy reading. Regards, Mahak
Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net Marketing Manager Mark Anthony Monzon Mark@bncpublishing.net Photographer
Farook Al Saliq
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For all commercial enquiries related to Catering News ME contact email@example.com T +971 55 776 4670 All rights reserved ÂŠ 2014. Opinions expressed are solely those of the contributors. Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by UPP
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DTCM Releases AED250 Million In Bank Guarantees As part of its deregulation focus, Dubai Tourism has announced the exemption of over 2,000 travel and tour agencies from furnishing bank guarantees, injecting a quarter billion dirhams liquidity into Dubai’s tourism economy. The Department of Tourism and Commerce Marketing (Dubai Tourism) has initiated efforts to release approximately AED250 million in bank guarantees that have been furnished by tourism related service providers, following the waiver of this prerequisite regulatory requirement to start a travel and tour business in the emirate. The new deregulatory measure allows for instant liquidity to be injected into Dubai’s economy, lowering the cost of doing business and supporting further investment in the sector's ecosystem. Aligned with the directive of HH Mohammed bin Rashid Al Maktoum, the vice president and prime minister of UAE and ruler of Dubai to accelerate Dubai’s economy growth through relative strategic and regulatory initiatives, Dubai Tourism seeks to directly benefit over 2,000 travel and tour operators and agencies in Dubai. Previously, tourism companies including inbound and 8
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outbound tour operators were required to furnish a bank guarantee ranging from AED100,000 to AED600,000, depending on the type of business activity, to Dubai Tourism, as a precondition for DED to grant a trade license. Cancellation of this provision enables Dubai Tourism to refund the bank guarantees to the companies providing much needed funds to reinvest in their business and grow their services. Similarly, going forward for all new ventures, investors and entrepreneurs will no longer need to provide such bank guarantees to Dubai Tourism either to open a tourism establishment or to offer specific travel or tour related services and activities in Dubai.
Announcing the new measure, director general of Dubai Tourism, HE Helal Saeed Almarri, said: “As we head into 2019 with a commitment to significantly boost tourism arrivals in line with our 2022-2025 tourism strategy and vision to make Dubai the world’s most visited destination, relaxing regulations in support of the business community, especially supporting start-ups and SMEs, is fundamental for sustained sector growth. Tourism is a strong contributor to Dubai’s GDP and we intend to ensure that we sustainably enhance our economic value and aid the diversification agenda in the UAE. “As such, this deregulatory measure that has been delivered with
the support of the Department of Economic Development (DED), complements our other initiatives to provide much needed impetus to the industry, based on the landmark economic stimulus initiative launched by the visionary leadership of Dubai earlier this year to make it easier to operate and grow a business in Dubai.” Dubai Tourism had earlier introduced three proposals to support the government’s economic stimulus programme, to attract more transit passengers to visit Dubai, introduce the time share concept to attract more families to the emirate, and to encourage more luxury yachts and boats to visit Dubai. www.hotelnewsme.com
ADNH And FAB Close AED1.6 Billion Loan Agreement Abu Dhabi National Hotels (ADNH) and First Abu Dhabi Bank (FAB) have signed an AED1.6 billion loan facility agreement. The agreement, which will provide ADNH with the financing capability to acquire several Dubai-based hotels, was signed by Sheikh Ahmed Mohammed Sultan Suroor Al Dhaheri, vice chairman of ADNH and André Sayegh, deputy group CEO and group head, corporate & investment banking at FAB. Sheikh Ahmed Mohammed Sultan Suroor Al Dhaheri, vice chairman of ADNH, said: “This landmark agreement reflects our ambition to ensure sustainable growth through strategic acquisitions in our core markets. Our continued expansion
across the UAE allows us to contribute to economic prosperity throughout the country, which is an important aspect of the Abu Dhabi Vision 2030.” André Sayegh, deputy group CEO and group head
of corporate & investment banking at FAB, said: “Supporting the Abu Dhabi Vision 2030 and contributing to growth throughout the UAE are key pillars of FAB’s lending model. This agreement supports this mandate and
highlights our reputation as the bank of choice for large corporates in the UAE and beyond. We are delighted to have concluded this loan facility with ADNH and to support the development of the hospitality sector.”
Waldorf Astoria DIFC Set For Spring 2019 Opening Waldorf Astoria Dubai International Financial Centre (DIFC), a 275-room property is getting ready for its opening in Spring 2019. The first Waldorf Astoria city hotel to open in the UAE, comprises of 201 guest rooms, 46 suites, and 28 residential apartments. The hotel will have three dining options and bars where Bull and Bear restaurant is the hotel’s signature restaurant, while the rooftop lounge, St. Trop and the brand’s Peacock Alley Lounge and Bar will
serve as meeting points for different occasions. Featuring a dedicated business centre, ballroom, and li-
brary among three other meeting spaces, Waldorf Astoria DIFC has a number of options to choose from for both busi-
ness and leisure opportunities. Waldorf Astoria DIFC is located at Burj Daman on Happiness Street. Hotel & Catering NEWS ME
Jumeirah Al Qasr Completes Refurbishment
Marriott Set To Roll Out New Loyalty Program
Jumeirah Al Qasr has refurbished its full inventory of rooms and suites, maintaining its traditional Arabic style, but now with a contemporary flair. All 294 rooms complete with terraces and balconies, have been refurbished to offer a rich and modern Arabic experience. Apart from the rooms, the Royal Suite and Presidential Suites have also been fully renovated with changes being made to the dining area of the Royal Suite, as well as arabesque ceiling joists and mosaics added into the flooring. With the completion of the refurbishment, the new rooms continue to complement the design elements 10
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of the 18 golden horses that lead to the hotel entrance and lobby presided by a 5-tonne crystal chandelier. Rebecca Nachanakian, general manager of Jumeirah Al Qasr and Jumeirah Dar Al Masyaf said: “Jumeirah Al Qasr emanates the palatial feel that celebrates Arab culture and tradition perfectly. The newly renovated rooms encourage a total cultural immersion of modern Arabia, with the traditional design and architecture the hotel is famed for. Like a timeless tale majestically told, the refurbishment adds to the hotel’s reputation as the most regal of the Madinat Jumeirah’s four hotels.”
Marriott International has unveiled Marriott Bonvoy, the new loyalty brand replacing the current loyalty brands, Marriott Rewards, The Ritz-Carlton Rewards, and Starwood Preferred Guest (SPG), reflecting the benefits in a single loyalty portfolio. Marriott Bonvoy launches on February 13 when the logo and branding begins rolling out across all consumer touchpoints, including on property, marketing and sales channels, digital, mobile, and co-brand credit cards, bolstered by a multimillion-dollar global media campaign starting in late February. “Marriott Bonvoy marks an evolution in travel because it represents more than a loyalty program,” said Stephanie Linnartz, global chief commercial officer, Marriott International. “Marriott Bonvoy is a travel program designed to bring to life our extraordinary portfolio of global brands in 129 countries and territories, while also providing endless inspiration for members to keep travelling and pursuing their passions. “Represented by a simple, bold and modern logo, Marriott Bonvoy is welcoming and
optimistic. Our 120 million members will have access to the world’s leading hotel portfolio at the best room rates and member benefits, as well our collection of Moments experiences that bring exploration and discovery of the world to the forefront.” Beginning on February 13, Marriott Rewards Moments and SPG Moments will become Marriott Bonvoy Moments, which together with Marriott Moments will feature approximately 120,000 experiences in 1,000 destinations available for purchase or by redeeming points. Throughout 2019, Marriott will bring Marriott Bonvoy to life with a series of experiential events for members taking advantage of the company’s marketing partnerships with iconic brands including the NCAA and the FIA Formula One World Champions, Mercedes-AMG Petronas Motorsport, as well as through sponsorships such as the Oscars, Coachella Valley Music and Arts Festival, Dubai Jazz Festival, The Hong Kong Sevens, and The PGA Tour World Golf Championships-Mexico Championship. www.hotelnewsme.com
Dubai Investments Partners With Millennium Hotels & Resorts
Dubai Investments has signed a partnership with Millennium Hotels & Resorts MEA to commence work on the Copthorne Creek Hotel, a 138-room hotel located in Al Hamriya. This is the second hospitality real estate project between the two partners who are also working together on a 4-star hotel in Mirdif Hills. The facility will be wholly owned by Dubai Investments Real Estate Company (DIRC), and managed by Millennium Hotels & Resorts MEA under an agreement which was
signed by Dubai Investments CEO Khalid Bin Kalban and Ali Hamad Lakhraim Alzaabi, president, Millennium Hotels & Resorts, in the presence of Obaid Mohammed Al Salami, general manager, Dubai Investments Real Estate Company. Khalid Bin Kalban said: “This project is a further demonstration of the capabilities we have at Dubai Investments in both construction and real estate. It also highlights our diversification strategy as we invest in the hospitality sector.
“We are proud to work with Millennium Hotels and Resorts MEA on this and we welcome the opportunity to bring our expertise at Dubai Investments to a new audience, that of the tourist sector who will benefit from the latest significant additions to our real estate portfolio in the hospitality sector.” Ali Hamad Alzaabi said: “It is an honour to once again enter an agreement with Dubai Investments. We know that a partnership with a renowned developer of this stature will
ensure that the latest addition to our regional portfolio which currently stands at 38 hotels in the MEA region, is of the highest standards offering our guests nothing but the best in terms of service and quality.” The 4-star hotel in Mirdif Hills which Dubai Investments and Millennium Hotels & Resorts are working on offers 116 rooms and 128 serviced apartments as well as creative restaurant concepts, a swimming pool, fitness area, and meeting spaces. Hotel & Catering NEWS ME
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Rixos The Palm Announces A Rebrand Rixos The Palm Dubai has taken a brand new name to mark the launch of its new Luxury Suite Collection. The rebranded Rixos The Palm Dubai Hotel and Suites will expand its offering on 25 February to launch a selection of suites, bringing the total number of rooms and suites at the property to 316. The Luxury Suite Collection will comprise of 82 suites, featuring four distinguished categories. Located in a dedicated building adjacent to the existing hotel, guests looking for exclusivity and privacy can choose from a collection of two, three, four, and five-bedroom family
suites, ideal for large groups and families. Guests staying in the new luxury suites can also to take advantage of the property ’s all-inclusive holiday package. Luxury features include spacious living and dining ar-
eas, private balconies, marble bathrooms with deep-soak tubs, separate butler or maid’s rooms, and décor that reflects the look and feel of luxury residences. Furthermore, the outdoor areas range from large private balconies and verandas,
to garden areas complete with barbecue areas, sun loungers, and playgrounds. The four-bedroom penthouse suite comes equipped with its very own private outdoor jacuzzi, while the four and five-bedroom pool suites come with their own private swimming pools. The Luxury Suite Collection also extends exclusive benefits to its guests including private check-in, special spa treatments, VIP amenities on arrival, in-suite breakfast, complimentary afternoon tea, a private barbecue dinner experience, a complimentary local tour and two hour use of non-motorised water sports, to name a few.
Pierchic’s GM Nominated For The International Sommelier Scholarship Luca Gagliardi, general manager of Pierchic, has been nominated by a jury of twenty sommeliers to represent the country at the next New Zealand Winegrowers International Sommelier Scholarship which will take place this month. The New Zealand Winegrowers Sommelier Scholarship is a global initiative with sommeliers from Australia, Asia, Canada, Europe, Ireland, New Zealand, the United Arab Emirates, UK, and US all eligible to participate. Following a successful submission showcasing his knowledge on New Zealand’s wines and his own drive for sustainable hospitality practices and produce, Gagliardi was selected by a jury
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of professionals in the UAE at a country level finale which took place at the New Zealand Consulate in Dubai last year. “Ensuring Pierchic is stocked with the finest organic wines from around the world is a passion project for both me
and the entire Pierchic team,” commented Gagliardi. “My team is trained to the highest international standards and are fluent in the quality and history behind each grape served. We offer our expertise to our guests to ensure they are fully
informed ahead of making their choice and pride ourselves on their satisfaction.” Gagliardi is ardent about serving only ethically-sourced produce throughout Pierchic, and has extended this sustainable philosophy to wines, with a list comprising of only sustainablyproduced organic grape. Since joining Pierchic last year, the one major change that Gagliardi has brought about was ensuring that all produce sourced is sustainable, be it cream cheese from Sharjah or blue lobster from Dorset, England, all caught in sustainable ways to the highest standards as implemented by the Cornwall Good Seafood Guide. www.hotelnewsme.com
AccorHotels Opens first Fairmont Property In Saudi Arabia
Fairmont Hotels & Resorts, a luxury brand within the AccorHotels network, marks the brand’s debut in the capital city of Saudi Arabia with the opening of the 298-room Fairmont Riyadh. The property is the closest luxury hotel to the King Khalid International Airport and is also one of the only luxury hotels to be located in the northern part of the city. Salama Bin Saedan, owner’s representative said: “It is with great pleasure that we announce the opening of Fairmont Riyadh. Riyadh is a vibrant and dynamic city, attracting business and leisure guests alike through its cosmopolitan appeal. The luxury hotel is set to become a popular destination through its unique design, unrivalled culinary options, diverse amenities and notable presence in Business Gate, a prominent development within Riyadh.”
Sami Nasser, chief operating officer, AccorHotels Middle East & Africa, commented: “We are delighted to debut our charismatic luxury brand in Riyadh which will offer guests an exciting and unforgettable experience. Through its thoughtful design and world-class amenities, we are confident that the Fairmont Riyadh will quickly become a destination in and of itself in a rapidly growing city”. Fairmont Riyadh offers 298 guestrooms, including 40 suites. The guestrooms which range in size from 40sqm to 395sqm feature rich tones and colours to contrast the warm desert climate. Guests seeking a greater level of exclusivity, along with members of Le Club, AccorHotels’ loyalty program, can also enjoy the Fairmont Gold experience, which includes exclusive access to the private Gold lounge, dedicated check-
in and check-out areas, meeting rooms, and complimentary food and beverage options including breakfast, evening canapes, and afternoon tea. Designed by the LW Designer Group, bespoke elements throughout the hotel focus on combining local culture with luxurious furnishings and textures. For meetings, events, and conferences, Fairmont Riyadh’s Convention Centre offers two ballrooms that can accommodate up to 1,500 guests each. The property also features 10 meeting rooms, each named after a prominent city in Saudi Arabia. The hotel offers opportunities for guests to experience meals throughout the day and are inspired by nine international cuisines. Café Connect presents guests with a graband-go concept. House of Grill offers a fine dining steak expe-
rience while Pesto brings the authentic flavours of southern Italy to Saudi Arabia. The Plaza features the landmark signature Savoy Lounge which offers beverages and a high tea experience combined with homemade sweets. For guests looking to relax and rejuvenate, the hotel offers wellness facilities such as relaxation rooms, steam and sauna rooms, and an indoor pool. The hotel also offers a special male only spa and salon, Gentlemen’s Tonic. The hotel has introduced a private experience for female guests through the Ladies Lounge which is fitted with a pampering spa, ladies beauty salon, and boutique gym. Located adjacent to the hotel’s guest rooms and suites, the Ladies Lounge is exclusively managed by female staff to guarantee full privacy and comfort. Hotel & Catering NEWS ME
OYO Home Set To Challenge The Middle East’s Hospitality Industry OYO Hotels & Homes, South Asia’s fastest-growing chain of leased and franchised hotels, homes, and living spaces has announced the launch of OYO Home in Dubai. Starting with 40 homes in the city, the hospitality chain plans to ramp up the footprint to 200 homes in the next six months. It also plans to introduce the category to other emirates in the UAE. OYO Home is a Home Management service that utilises the chain’s existing on-ground operations, hospitality technology, housekeeping skills, revenue management algorithms, and distribution process to deliver a solution to second
homeowners. It intends to focus on locked and unused homes across top holiday destinations in the country. Commenting on the launch, Manu Midha, head, Middle East, OYO Hotels & Homes, said, “At OYO, we are focused on solving the problem of lack
of quality and the supply-demand imbalance in the hospitality sector. India’s top holiday destinations have a sizeable number of homes that are locked and unutilised. “Homeowners are unable to put these assets to personal or commercial use due
to lack of time or expertise in homestay management. We saw this as an untapped opportunity where our business has existing synergies, we have resources all across the UAE, strong capabilities when it comes to property onboarding, transformation & upgradations, including redesign to suit the needs of young global travellers, hospitality operations, revenue management, and distribution network, both online and offline, through OYO’s own and partner channels.” Since its launch in October 2018, OYO Hotels & Homes welcomed over 100,000 guests from 75 countries across 16 properties in the UAE.
White Strawberry Milk To Hit The Shelves Koita, the home-grown company has announced the expansion of its product range with the launch of a new colour-free strawberry milk. Packed with nutrients, the strawberry milk contains all of the flavour without any of the harmful food colouring. Despite embarking on a worldwide search that began in 2013, Koita has been unable to find a cow that produces pink milk naturally. True to the company’s commitment of bringing clean products with simple ingredients, a scientific approach was taken to
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see how strawberry milk became pink. Much of the red colouring used in mainstream food production (including strawberry milk) is made from bugs, or cochineal insects, as they’re scientifically known. These insects produce a bitter, crimson-coloured pigment called carminic acid, which they store in their guts and use to ward off predators. The biggest predator of these bugs are manufacturers who grind the cochineals into powder which, when mixed with water, turn red and is used as a
food colouring agent. The new Strawberry Milk, like the rest of the Koita’s organic product range, is organic, free from toxic pesticides, artificial hormones, antibiotics, and crushed bugs, whilst still enjoying a longer shelf-life, due to the heattreated process, eradicating the need to chill the milk ahead of consumption. Koita’s white strawberry milk, which is fortified with vitamins A & D3, is available in a variety of sizes and packed in environmentally-friendly TetraPak packages. www.hotelnewsme.com
Hyatt Regency Al Kout Mall Opens
Hyatt Hotels Corporation has announced the opening of Hyatt Regency Al Kout Mall, marking the reintroduction of the Hyatt Regency brand to Kuwait. The opening marks the first of two Hyatt properties in collaboration with Tamdeen Group, the second of which is Grand Hyatt Kuwait, set to open in 2020. Located in Kuwait’s oil and gas district within the city ’s largest waterfront retail and leisure destination, Hyatt Regency Al Kout Mall provides guests with easy access to the shopping centre’s offerings including Al Kout Mall, Souq Al Kout, Al Kout Marina, Al Kout Fisherman’s Wharf, and Al Kout seaside promenade.
The property is located 25 minutes away from Kuwait International Airport and within a 45-minute drive to the Saudi Arabian border. “With the convenient location of the property and our exceptional hotel facilities, we are thrilled to welcome guests to Hyatt Regency Al Kout Mall, an ideal space for our guests to work, engage or relax,” said Fadi Akeel, general manager Hyatt Regency Al Kout Mall. “It has been a great pleasure to continue our relationship with the Tamdeen Group and we look forward to continued success.” “We are excited to welcome the Hyatt Regency brand back to Kuwait,” said Mohammed Jassim Khalid Al Marzouq,
chairman of Tamdeen Group. “We are certain that the Hyatt Regency brand, known for its superior facilities and seamless service, will resonate with business and leisure travellers visiting Kuwait, and we look forward to our continued collaboration and future openings in this dynamic city.” The property offers 200 guestrooms, including 53 Junior Suites, 67 Regency Suites and 14 two-bedroom Premium Suites. All guestrooms and suites feature a workspace and views over the Arabian Sea or vibrant Fahaheel city. Suite guests enjoy an apartment style space with a separate living room, kitchen or kitchenette, and complimentary access to
the hotel’s exclusive Regency Club Lounge. Andiamo, the hotel’s Italian restaurant centres around the lively theatrics of Italian cooking, featuring a dynamic open kitchen display and authentic signature dishes. The property also features 25,833sqft of flexible meeting spaces, including five co-working spaces equipped with standard office supplies, accommodating up to 22 people. Four meeting rooms spanning 4,520sqft boast ample natural light, breakout rooms, an outdoor terrace, and the latest audiovisual technology, whilst the 5,113sqft pillarless Regency Ballroom with high ceilings is ideal for weddings. Hotel & Catering NEWS ME
Crowne Plaza Appoints New Commercial EAM
Crowne Plaza Dubai has announced the promotion of Halim Fouad to executive assistant manager, commercial. Fouad joined the Sheikh Zayed Road property two years ago as cluster director of revenue management and has since been looking after the Crowne Plaza Abu Dhabi and Holiday Inn Abu Dhabi Downtown. In his new role as EAM Commercial, Fouad is responsible for the sales and marketing operations of the hotel, plus the total revenue management of the hotel’s rooms division, food and beverage outlets, event venues, and recreational facilities. New opening
A levantine experience
Zefki, an authentic, traditional, Levantine affair is set to open on Sheikh Zayed Road. Originating from the Turkish word zevki, meaning pleasure, the restaurant will play host to a menu adorned by classic dishes from countries including Turkey, Syria, Lebanon, and the UAE, in addition to housing Eastern Mediterranean inspired décor and tableware. Traditional dishes with a modern flair will take centre 20
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stage on Zefki’s menu with an eclectic selection including kabsa, Turkish pides, and 1m kebabs. Zefki will also serve a visual and taste experience with Turkish coffee made on sand. The home-grown concept, is scheduled to officially open its doors this month and is currently under construction on the mezzanine floor of Number One Tower Suites, Sheikh Zayed Road.
55 & 5TH The Grill Launches Barbecue Nights
Every Wednesday, the steakhouse at The St. Regis Saadiyat Island Resort, Abu Dhabi makes the most of the UAE’s winter months with live grilling stations set up on its terrace. Prepared a la minute, the dinner menu includes mains like beef tenderloin, striploin, corn-fed chicken, lamb saddle, tiger prawns, and salmon. Also available on the menu are Caesar salad, corn on the cob, potato gratin, and roasted
root vegetables. For dessert, there will be the Exotic Baba. Inspired by the address of the original St. Regis New York, 55&5th, The Grill offers a classic, upscale Manhattanstyle grill and lounge, complete with an outdoor terrace, private dining room, cellar, and personal sommelier. Staying true to its origins, the menu begins with classic and signature cocktails, and features an extensive wine list. www.hotelnewsme.com
Mango Tree Thai Bistro Set To Open At Hilton Dubai
A leading Asian dining venue, with restaurants situated in over 10 countries across the world, Mango Tree Thai Bistro is set to open in Dubai. The contemporary space is located at Hilton Dubai The Walk and doors will officially open on 6 February 2019. The venue promises to serve up authentic Thai flavours and new creations prepared by the inhouse team and head chef, Atip Intarakased. The menu will feature an array of dishes from the four
regions of Thailand, alongside introducing some items that are familiar to the local palate. Guests can expect dishes such as a watermelon salad with hand grinded dry shrimps floss, an ancient Thai recipe from the Royal palace that has been revived, along with new trends like som tam corn salad. The menu will also feature other unique signature dishes such as spicy beef short ribs soup, and jungle curry from the mountainous regions. The family-friendly venue
offers a seating capacity of 156 guests and includes a terrace. “We are excited to have such a well known restaurant brand open in our hotel. The concept is authentic, and the food is full of flavours. We are confident Mango Tree Thai Bistro will see great success. We can’t wait to open the doors to our guests at Hilton Dubai The Walk,” said Andreas Searty, cluster general manager, Hilton Dubai Jumeirah, Hilton Dubai The Walk and Hilton Dubai Creek. “Our new Mango Tree Thai
Bistro promises to deliver something never seen in the region, a vibrant dining destination that is less formal than traditional Thai restaurants. Hilton Dubai The Walk attracts many families and guests for extended stays, so this bold bistro concept with indoor seating and an outdoor patio will suit guests who want a casual place to dine, couples, and groups of friends seeking a fun and lively evening out,” said Trevor MacKenzie, Mango Tree’s global managing director. Hotel & Catering NEWS ME
W Dubai The Palm Opens
W Hotels Worldwide, part of Marriott International have announced the opening of W Dubai, The Palm, located on the Palm Jumeirah. “We are excited to bring the W brand to Palm Jumeirah with the highly anticipated opening of W Dubai, The Palm,” said Alex Kyriakidis, president and managing director, Middle East and Africa, Marriott International. “As our first W escape in the region, W Dubai, The Palm com22
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bines the city’s unique allure with the brand’s bold design and dynamic lifestyle. With amplified entertainment and innovative culinary offerings, this W escape will inject a fresh vibe into the the local hospitality scene and offer the most sought-after luxury getaway for locals as well as global jet-setters.” “Like W has redefined modern luxury, Dubai is a city that is firmly in charge of writing its own narrative, embracing the
future through design, technology, and global culture,” said Anthony Ingham, global brand leader, W Hotels Worldwide. “The energy and marvel of this city make it the perfect destination for a W escape, our unique take on a resort holiday.” The design of W Dubai, The Palm celebrates the evolution of one of the most dynamic cities in the world, juxtaposing the organic, natural curves of sand dunes and coastline with
geometric lines of the city’s skyscrapers. It begins with the hotel’s W sign patterned to resemble an evaporated desert river bed and the wheels (valet) area reminiscent of a falage, a cavernous riverbed covered by palm fronds. Leading guests into the hotel is a display of Orsoni glass tiles in colours inspired by overgrown foliage which reflect the sun in the horizon. A five-story atrium envelopes the welcome desk. www.hotelnewsme.com
All 350 guest rooms and suites offer uninterrupted views with curved walls that are tiled to glisten like the lights and colours of the sea at various times of the day, bringing the shoreline into each room. Modern graffiti adorns the walls of every room, featuring lyrics in Arabic from an iconic song by Lebanese singer, Fairouz. W Dubai The Palm is set to infuse even more decadence into Dubai’s booming, mul-
ticultural culinary landscape with six beverage and food destinations. Translated to “I will be right back,” Torno Sobito is the first restaurant outside of Italy by chef Massimo Bottura. The new destination restaurant borrows the phrase from the signs that hang in closed store fronts along the Italian Riviera of Massimo’s childhood. Pro snowboarder turned culinary chef Akira Back brings his modern taste of Japanese
cuisine prepared with a Korean essence to the Middle East for the first time at Akira Back. The entrance is marked by a vortex, meant to instantly transport guests to Back’s world. Inside, the design is inspired by Wabi-Sabi, the Japanese art of finding beauty in imperfection and acceptance of the natural progression of growth, life, and death. SoBe, short for South Beach, is an adults-only playground
inspired by the eclectic and vibrant spirit of Miami, while LIV offers guests greener, lighter, fresher, and brighter options for breakfast, lunch, and dinner and was designed using only upcycled materials, meaning no new materials were created to build the venue. W Dubai, The Palm features over 2,000sqm of event space. The sprawling 1,215sqm Great Room boasts an oval shape, designed with rotating walls. Hotel & Catering NEWS ME
New Indian Restaurant At Four Points By Sheraton Downtown
HORECA Trade Secures Distribution For Fonterra In The UAE HORECA Trade, a Bidfood company has announced an exclusive distributor partnership with Fonterra to supply dairy products to the country’s food service channels. Fonterra, a global dairy company headquartered in New Zealand, will be supplying a variety of dairy products under its food service brand Anchor Food Professionals. These products include Anchor extra whip whipping cream, Anchor unsalted bulk butter, and Anchor soft style cream cheese, amongst others. Wael Al Jamil, chief commercial officer, Bidfood Middle East said: “We are delighted to be appointed as an authorised distributor of Fonterra, which is known for its high-quality dairy products. We take pride in collaborating with big names in the F&B industry, who demonstrate commitment to high standards for our clients, and complements our strategy to offer wider choices of quality products to growing F&B consumer base in the UAE.” 24
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Malek Inja, regional food service director, Fonterra, said: “The UAE has huge growth potential for Fonterra and its partnership with HORECA Trade will help expand its reach and customer base across the UAE. The F&B industry in the GCC is expected to grow at 7.1% annually to reach AED719.3 billion by 2021. With the UAE accounting for nearly one third of this market share, we see exciting potential for growth.” “We are pleased to be partnering with HORECA Trade, who has always had a reputation for delivering the best services in the food service sector and in the most efficient manner. We look forward to capitalising on HORECA Trade’s extensive sales and distribution network to broaden our customer base across the UAE.” In line with its strategy to expand its portfolio of products with more international brands, HORECA Trade has recently entered partnerships Nutella, Raj Mehak (rice), and BMB- Baklawa Made Better.
Reviving old Delhi’s most revered recipes, Purani Dilli at Four Points by Sheraton Downtown Dubai has officially opened. Influenced by the legacy of the birthplace of Mughlai cuisine, Purani Dilli presents flavours of old Delhi’s past. The culinary team led by consulting chef Mujeeb-ur-Rehman and sous chef Afroj Alam have created a unique menu that highlights the story and rich history behind old Delhi’s popular flavours. Bringing over two decades of experience and expertise in India’s regional cuisines, chef Mujeeb-ur-Rehman has done extensive research on Mughlai cuisine in order to dish out the menu. “Recreating the symphony of flavours inherent to Mughlai cuisine was a challenging task. The cuisine is vast and every dish employs the use of distinct spices, which helps impart that rich, inimitable flavour. By visiting old Delhi’s streets, famous eateries, and researching
more about the spices, I was able to capture the essence of centuries-old Mughali cuisine,” chef Mujeeb-ur-Rehman said. Combining his love for spices with his detailed understanding of India’s famous regional cuisines, sous chef Afroj Alam brings a fresh, creative flair to his culinary creations. Decoding the complex layers of fragrant spices commonly used in Mughlai delicacies, Chef Afroj has delved deep into Delhi’s grand past. Following months of trails and training his kitchen team, he has perfected the delicate balance of flavours for every dish on Purani Dilli’s menu. “While the menu at Purani Dilli borrows its flavours from the legendary kitchens of the Mughals, the culinary team has left no stone unturned. Prior to the opening, we invested months into ensuring that every dish exhibits a perfect balance of flavours and aromas so that our guests feel like royalty each time they visit Purani Dilli,” chef Afroj Alam said.
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Millennium Hotels And Resorts Aims To Accelerate Emiratisation
Millennium Hotels & Resorts has launched the TooMooH Internship Development tier as part of the TooMooH program, a programme to accelerate Emiratisation and promote regional talent and leadership development in the hospitality sector. This programme aims to integrate UAE nationals into the hospitality sector and boost their presence in the job market. According to Alpen Capital’s latest report GCC Hospitality Industry 2018, the UAE hospitality market is expected to reach $7.6 billion by 2022 at a five-year CAGR of 8.5% (20172022) and international tourist visits are expected to grow at a five-year CAGR of 4.3% to 25.5 million whereas the hotel supply is expected to grow at a five-year CAGR of 6% to 183,718 hotel rooms. The TooMooH Internship Development Programme (TIDP), part of the recently launched TooMooH initiative by Millennium Hotels and Resorts MEA, is aimed at increasing local employment in the hospitality industry and the overall private sector, designed for UAE national undergraduate students to gain work exposure. The duration of the TIDP internship could range from three to six months. As part of the initiative, Millennium Hotels and Resorts MEA will partner with local colleges and universities to provide UAE national students with a comprehensive programme to support the enhancement of their knowledge and skills, thus 26
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contributing to the hospitality industry in the UAE. Under the TIDP, all trainees will receive comprehensive hands-on training in different aspects of the hospitality business so that they can join the industry, build a career, and take up leadership roles upon completion of their formal education. “The Arabs are globally known for their warm hospitality. However, the hospitality industry in the Arab world is dominated by expatriates,” said Ali Hamad Lakhraim Alzaabi, president of Millennium Hotel & Resorts MEA. “With proper training, grooming, and mentoring of local talent, we could change the landscape and help create
more jobs for UAE nationals who could one day lead the tourism industry by example. It is precisely with this objective, Millennium Hotels and Resorts MEA launched this initiative that we believe, will boost Emiratisation in the UAE’s booming hospitality and tourism industry.” Dubai leads in total number of hotel keys per resident at 29.9 per 1,000 people when benchmarked against international hub cities. Paris is the next highest with 17.6 keys per 1,000 people, according to global consultancy Knight Frank. According to data from Dubai Tourism, the emirate is home to 104 5-star-hotels. Overall, Dubai hotel room
supply is set to reach 132,000 by the end of 2019, Dubai Tourism said as it forecast the hospitality sector to experience strong, sustained growth over the coming years, with occupied room nights set to reach 35.5 million annually in 2019, representing a 10.2% compound annual growth rate over the next 24 months. Keeping the above in mind, Millennium Hotels & Resorts MEA along with the support of partners like Dubai College of Tourism and Khebraty, Department of Culture & Tourism Abu Dhabi, will work closely to align with the Emiratisation goals of the Ministry of Human Resources and Emiratisation. www.hotelnewsme.com
Siddharta Lounge By Buddha Bar Is Coming To Ras Al Khaimah
The Rise Of Digital Kitchens Rational, manufacturer of combi-steamers and the Vario cooking centre, uses cloudbased and free connected cooking, which gives new momentum to the collaboration between the chef and the appliance without forgetting its core task, cooking. "When developing Connected cooking, we always keep in mind which tasks require a lot of attention, but can be taken away from the chef?", Valdemar Duarte, director business development EMEA at Rational asked. Whether one, two or more kitchens, with Connected cooking, all Rational appliances use the same cooking programs. The chef can access their appliances with a single click and control the cooking processes, even remotely. Push notifications, for example, help the platform log capacity us-
age and vacancies and adapts production processes accordingly. The automatic service call is also aimed at increasing efficiency as the service partner receives an automatic message in case of an incident and can take an initial look through remote maintenance to respond quickly on site. "A challenge for any kitchen is maintaining hygiene standards. So we built in automatic HACCP documentation in Connected cooking,” Duarte added. All relevant data is recorded and saved for a certain period, as the chef's core task is creativity and not the documentation of temperatures.With the increasing networking of professional kitchens, chef responsibilities will also change, prophetise the exerts at Rational, but a good kitchen will always rely on their expertise.
Waldorf Astoria Ras Al Khaimah is set to launch an exclusive six month pop-up with Siddharta Lounge by BuddhaBar. The revered, stylish yet casual venue, famous for laid-back experiences will set up residency at Waldorf Astoria Ras Al Khaimah’s beachfront. The pop-up lounge will accommodate 120 guests and offer views of the Arabian Sea, pool access, mixology cocktail bar, and a sushi counter. The drinks menu designed by Buddha-Bar’s worldwide executive bar chef, Matthias Giroud, will feature a variety of connotations including Siddharta By Nature, a collection of cocktails inspired by botani-
cal ingredients. Buddha-Bar worldwide chef Zuzumo is the master behind the food menu, offering guests a fresh mix of Asian and Mediterranean inspired dishes including the tuna tartare made with avocado, taro root chips, a creamy yet spicy sauce and a squeeze of lime, as well as the array of handmade sushi such as the wasabi king crab maki. Throughout the six-month pop-up guests can expect a variety of inimitable and immersive experiences, as well as ongoing weekly happenings. Highlights will include a Siddharta Daycation package, weekly ladies night as well as an exclusive mixology event hosted by Matthias Giroud. Hotel & Catering NEWS ME
Arabian Travel Market To Host Holiday Shopper Day
Arabian Travel Market (ATM) which is due to take place at the Dubai World Trade Centre from 28 April – 1 May 2019, has announced that it will host its first consumer day, ATM Holiday Shopper, as part of its line-up of special focus events. Taking place on Saturday, 27 April, the event will showcase over 30 travel and hospitality exhibitors from both regional and international destinations who will be offering a wide range of attractive travel and tourism discounts and deals for consumers attending the show. Danielle Curtis, exhibition director ME, Arabian Travel Market, said: “In direct response to industry feedback and consumer demand, we are proud to introduce a new and exclusive consumer event to ATM 2019. Whether simply looking for a deal on the Eid break or planning a long-haul getaway, ATM Holiday Shopper is designed to offer the very best discounts and deals. Talking to the experts face-toface will also allow attendees to learn about a range of emerging and unexplored destinations and activities from destinations around the world.” Travellers today do not want to be part of the crowd, they crave new destinations to explore which offer unique experiences, personalised to their tastes and expectations, according to research published by Colliers International. Adding to this, a study by digital payment firm Visa revealed residents in the UAE are among the world’s top 28
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spenders when they travel abroad, with an average spend of around AED10,000 on their last trip. The research by Visa on spending for future trips, including the booking stage as well as expenditure at their chosen destination, revealed residents from Saudi Arabia came out on top with a predicted average spend of AED 17,600 on their next trip. Kuwait also featured in the top spenders, with a projected average spend of AED12,760, while travellers from the UAE plan to spend AED12,600, more than the global median which is estimated at AED8,975. “We are increasingly seeing the majority of outbound travel from the GCC countries taking place during summer as travellers actively seek cooler
climates. European countries as well as destinations such as Georgia, Serbia, Azerbaijan, and Thailand have been cited as some of the most popular destinations for UAE residents,” Curtis said. While international travel will be a key focus, ATM Holiday Shopper will also offer a range of discounts and deals from within the UAE and of course the wider GCC region, with a number of hotels, leisure and cultural activities, spas and F&B outlets within Dubai, Abu Dhabi, and the Northern Emirates as well as Oman and Saudi Arabia scheduled to exhibit. The event will also feature a number of talks and presentations designed to provide travellers with in-depth knowledge on a range of travel des-
tinations and tour packages that cover all major attractions within any one country, as well as information on visa compliance and travel insurance. Curtis, added: “ATM Holiday Shopper is a great addition to ATM 2019 and we look forward to welcoming consumers with a range of attractive discounts and incentives as well as providing a complete overview of some of the world’s leading travel destinations to further whet the appetite.” ATM, considered by industry professionals as a barometer for the Middle East and North Africa tourism sector, welcomed over 39,000 people to its 2018 event, showcasing the largest exhibition in the history of the show, with hotels comprising 20% of the floor area. www.hotelnewsme.com
Local Flavours Inspire New Menu at Eggspectation
Eggspectation, the Canadian all-day eatery located in City Walk, The Beach JBR, and the newly opened spot in Matajer Mall, Sharjah has introduced their new dishes inspired by the region. The new Flavours of the Middle East dishes incorporate fresh, wholesome goodness with their own twist. The additions include a halloumi pressed sandwich with labneh, black olives, mint, wild zaatar, chopped tomatoes, cucumbers, and thick slices of halloumi pressed with freshly baked ciabatta bread, the shakshooka with fresh diced tomatoes, capsicums, onions, and wild zaatar topped with three poached eggs and a kafta salad blending fresh ground beef over a bed of rocca, tomatoes, cucumbers, and red onions.
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New Menu At Time Hotel’s F&B Venues
Pranzo and Mugs & Munch, Time Hotels’ newly opened F&B outlets have marked the beginning of 2019 with the launch of two brand new menus which focus on locallysourced and fresh produce. Taking inspiration from the Mediterranean, the dining venues, both located in Time Oak Hotel & Suites, have combined a mixture of fresh dishes with classic favourites to offer a new tasting experience for diners. Dishes on the new menu at Pranzo, a casual all-day buffet and a la carte-style eatery, are based on seafood, lamb, chicken, and vegetarian choices with a range of pizzas freshly baked in the restau30
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rant’s stone oven. Signature highlights include Burrata & Bresaola served with locally-sourced rocket greens, roasted cherry tomatoes, and a homemade balsamic fig jam, pan seared seabass served with seasonal roasted vegetables, fennel and olive salad with a drizzle of pan-made mixed spice jus, warm roasted beets with ricotta cheese crostini served with pine nuts, roasted garlic, and local honey balsamic, chargrilled lamb chops with porcini mushroom risotto, asparagus, and salsa verde, and finally linguini frutti di mare with shrimps, scallops, mussels, and calamari in a tomato, chilli, and basil sauce.
Commenting on Pranzo’s new menu, Chef Adam Schorr, said: “The new menu remains authentic, with home-style cooking that has a Mediterranean twist. My produce is all selectively and carefully sourced reflecting the concept of the restaurant. “Some of the most popular menu items are the pan seared seabass, which was actually the dish which landed me the role at TIME Hotels, and the linguini frutti di mare, the very first dish I was taught to cook by an Italian lady when I was 17 years old and a dish that has inspired my cooking ever since.” The new menu at Mugs & Munch, a relaxed pastry café
and lobby lounge, features a variety of healthy munch bowls, freshly baked flat bread sandwiches, and delicious pastries as well as an extensive tea and coffee menu, mocktails, and cold soft beverages. Guzman Muela, general manager, Time Oak Hotel & Suites, said: “Creating new menus which offer interesting food options, with a focus on fresh and local ingredients, is incredibly important to us as we look to reinvent our F&B offerings at Time Oak Hotel & Suites. “We are confident Chef Adam’s variety of new dishes as well as his own personal take on classic favourites will exceed the expectations of our guests.” www.hotelnewsme.com
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BNC Publishing’s resident food aficionado, Mark Anthony Monzon discovers the best new restaurants in town. Joe’s Backyard is the newest barbecue restaurant to open in Dubai. Located at the rooftop in Holiday Inn, Festival City, the spot offers a stunning view of the Dubai skyline, with a laid-back ambiance and is also a great place to catch up with friends over freshly grilled meats. The menu consists of everyone’s favorite grilled offerings, healthy salads from the yard and meat sourced from artisans around the world. They are very proud to say that the cuts are from breeds raised in environment friendly small farms and the catches are sustainable, line caught whenever possible. I came for the Joe’s brunch which
To discover more dining gems in the city, follow Mark on Instagram @markmyworldblog or visit www.markmyworld.me 32
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happens every Friday and I love the braii sharing concept and the absence of a buffet spread. The brunch starts with the selection of starters for the table, followed by the steak and the brisket, the catch of the day and the super sides, and ends with a selection of desserts that are enough for a group of four or more. The flame-grilled flavour is something that impressed me. Every dish that we tried took us to some of the world’s meat capitals, thanks to Joe’s secret seasoning. The entertainment is sorted as well with a DJ playing ’90s tunes that is sure to get everyone up on their feet. It’s a fun brunch that I’m certain will be a hit for brunchers of all ages. Overall, I would totally recommend this brunch especially if you’re a barbecue lover and don’t have the time to do it on your own. If the smoky scent of freshly grilled food excites you, Joe’s Backyard is a great option and can possibly be your new hangout. www.hotelnewsme.com
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The Gatekeeper Enrich, belong, engage, innovate. These are the four pillars that Gates Hospitality firmly believes in and practices as its brand ethos, the pillars that have led the group to continuously run its business successfully and make it commercially viable, which is not the reality for many of its counterparts in the hospitality industry, especially in today’s volatile market. Mahak Mannan caught up with Naim Maadad, chief executive and founder, Gates Hospitality, to get an insight on the F&B industry, its perks, the low-down, and what the future holds.
ates Hospitality has been busy over the past few months, taking over a new project, Stoke House Dining, Bar & Terrace at Damac Hills and putting together a brandnew concept, Verve Bar and Brasserie, due to open early April at Grand Plaza Mövenpick Media City. While expansion is in the works, the main target for Gates Hospitality is to sustain the current business, as the F&B industry is currently going through a storm, a geographical, geopolitical, demographic and IT driven storm, according to Maadad, however according to him it is the ‘perfect storm’, and we find out why. “While working on my strategy last year, I decided that the plan for 2019-2020 would be consolidation, not expansion. However, in this market the number of closures opens up a lot of potential opportunities for us to move in with minimal commercial investment impact,” Maadad explains. “The places are usually fully fitted, the kitchen is in place with full MEP installed and it is just a matter of making the right tweaks, defining a concept, putting a strategy, and appointing the right people. We see a lot of such opportunities in the market and Stoke House was one of them. We have several other negotiations 34
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underway but for me, it is not about telling people how many venues we have, but making sure what we have performs and sits amongst the top three brands within its competitive set.” The Gates Hospitality portfolio includes a number of successful home-grown and international brands including Bistro Des Arts, folly By Nick & Scott, The Lion, Reform Social & Grill, Ultra Brasserie, Via Veneto, Six Senses Zighy Bay, and Publique, to name a few. “If you stop people on the street and ask them if they know Reform, nine out of ten will say yes, but if you ask them if they know Gates, eight of the ten would say no and that is exactly what we wanted. Moving forward we will ensure the brands under our Gates umbrella are embedded and reflected well. If you deliver consistency, innovation, authenticity, and engage the right team, the money will come,” Maadad adds. “We understand the local market and positioning of this city having been here since 1998. We understand the zoning and patterns. We have had developers knocking on our door to do something in certain parts of the city however, we are extremely selective, and our brands do not fit with certain audience and demographics. This
means we will only sign up in areas and locations where we feel we can deliver. In order to succeed, it is paramount to know and respect what we are and what we deliver. It is brand integrity after all.” As such when opportunities for Stoke House and Verve Bar and Brasserie came about, Maadad saw potential in the projects to conceptualise under the Gates banner and signed the dotted lines. “Over the past year, I have been carefully analysing the market to see how we can survive this storm without causing too many casualties. With the reputation we have built over the years, developers and principals want to work with us as they know we will add value to their projects. Today, we get approached saying there is a site, fully fitted and ready, what can you propose for it,” the chief executive and founder says. “Lately we have been working with Grand Plaza Mövenpick Media City, when I walked into the hotel, I saw superior quality throughout and immediately knew that we belong there. The ground floor site dining room, which is very much like a brasserie is where we pitched a couple of concepts to the team and made sure we worked on a concept that is viable and fits the venue. We planned a Gates project where the menu is www.hotelnewsme.com
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cosy because it fits our brand ethos. We do not want to do the 2000-3000 covers that other venues are doing. We want to build experiences, know who our guests are and keep that engagement.” Stoke House on the other hand, had been operating in Damac Hills for the past year, but was taken over by Gates Hospitality in November last year and is operated by Jonathan Vercoutere and Julien Pilard, the duo behind Bistro Des Arts and Publique. “We reshuffled the whole place and defined the area into a dining room and a front bar. It is a typical clubhouse with a pool table and TV screens, a real clubhouse look and feel,” explains Maadad. “Stoke House will sit along with Reform, in a sense that Reform is a solid business that has been catering to the community environment. Stoke House is going to be very similar only with a lot more golfers and golf-based activities. Together with the Damac team, we are adding a kids play area to have activities for the young ones and engage with the entire family.” Although the venue seems a little off the main city, it is a mere six-minute drive from Motor City, making the venue’s prime target audience the bigger communities around that area. “There are a lot of communities there with limited options catering to them. Once the communities fill up, we will benefit from them. There are a few hotels and competition coming in the area, but we don’t mind competition, we believe secluded areas are the strongest, like Reform,” he adds.
Scott Price and Nick Alvis
developed and curated by award-winning chefs, Nick & Scott, and the result was Verve Bar & Brasserie.” The European style Brasserie has two private dining rooms while the main dining room has the capacity of 80 guests. With a focus on European cuisine, Verve Bar and Brasserie has an open kitchen and will be headed by a chef of Michelin star background. A strong beverage program with extensive wine listings and live music is expected to bring the brasserie to life. Less is more, is the ethos Gates Hospitality has followed while conceptualising Verve Bar and Brasserie, 36
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according to the chief executive and founder. “I have been travelling extensively around Asia, Australia, and Europe and saw that the trend right now is really around the less is more concept. “Keeping quality is the main factor. Everything you touch from the table to the linen is of top quality at Verve Bar and Brasserie. The rest is sheer elegance and style, not over the top. The idea is to build an image in people’s mind that this is not an occasional restaurant. It is an affordable lifestyle venue that offers value for money making it a place to dine as often as they choose. “We wanted to make this small and
THE MARKET Last year Maadad’s pet peeve was landlords and this year it is discounts. Although the consumer mindset in the country has been developed in a way that they will go where they get the best deal, this trend is killing the market, he says. “No one is winning with the discount trend, not the landlords, suppliers or owners. The audience is, but for a short period of time while taking a quality risk. In other parts of the world people line up outside restaurants for nothing else but that plate or dish that a place is known for. We don’t have that culture here, people www.hotelnewsme.com
Julien Pilard and Jonathan Vercoutere
look at prices and are driven by discounts and promotional offers rather than quality or love for food. This is pulling the market down because once you drop prices, you will be criticised heavily if you bring them back up in the future. People are used to the slashed price levels,” Maadad says. “I have spent the last few years renegotiating rental contracts. The demographics have changed, and the geopolitical issue is causing the perfect storm. I have gone back to our landlords and said that we are playing a vital role in drawing the people with enhanced footfall, bringing the brand standards and consistent quality, thereby focusing on the fact that my brands are adding value to standing assets, so if you want us to continue sustaining and helping your asset, here is our renegotiated rental offer, which is more on realistic lines, Over the next four years I have managed to save a drastic amount in rent through market correction which is in line with the reality of the times. It was not easy, but it
Table Talk Five pointers to follow to win the F&B business, according to Naim Maadad, founder and chief executive, Gates Hopitality. • Authenticity • Innovation • Activation • Consistency • Value certainly had to be done to be viable. These are just some of the factors that have led to us making a profit in 2018, and not many businesses in the region can say that.” Some of the biggest challenges that Dubai is facing right now revolve around the infrastructure, lack of volume, cost of living, and imbalance in the supply and demand
formula resulting in over saturation, according to Maadad. “The demographics are changing, and the city is not geared up for it yet,” he says. “We do not have enough buses, and even if you use the metro, you might have to take a taxi to reach your destination. Our infrastructure is not ready for the changes that are coming. Our hotel rooms are not ready, the leisure experiences on offer for the new generation of travellers remains limited. There is a major paradigm shift, we need to change the mindset here to cater to different brackets, market segments, cultures, and the new demographics the region is now attracting. “In mature cities you have different segments of people living on the same street but not here. The target should not be to make the city a destination for any individual traveller stereotype, a particular market segment or nationality, it should be for everybody.” Maadad also says a difference in timing for implementing VAT could have made a difference, “If the authorities had introduced VAT in 2010 when we were all enjoying high business volumes, no one would have disliked it. They would have accepted it and forgotten about it by now. The timing of its introduction last year was simply inappropriate. Additionally, the cut in municipality tax was not substantial enough to offset other applicable hefty fee and taxes and whilst it is a step in the right direction, we need to see more substantial initiatives for businesses prosper and be sustainable. “It is imperative that the country makes an effort to make the cost of living affordable in order to keep the masses, attract the right talent, and ensure that many make UAE their home. If the formula is not commercially viable and does not make logical sense, then people would not stay,” says Maadad. “We are here to develop the industry, drive the business, and promote sustainable platforms for years to come. We want to ensure businesses do not close shop and the environment is in the best of interest of the industry owners, authorities, country, and its residents. It is paramount that planning a sustainable future for the hospitality industry and the tourism sector is based on long-term and value driven goals for all stakeholders.” Hotel & Catering NEWS ME
t s r i F r u o Flav Sanderson’s, has ad chef of the newly opened he e, yn Pa y Tro , ce en eri hira along with With over 25 years of exp Clé, The Sum of Us, and Za ing lud inc ts ran tau res of ns chef on his journey in the worked in renowned kitche ues. We caught up with the ven ul ssf ce suc st mo e’s urn some of Melbo d the F&B industry. industry, the new venue, an
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roy Payne started working in the kitchen as a youngster washing dishes at a local pub and today, not only is he the head chef of the chic new neighbourhood eatery Sanderson’s in Al Seef Resort & Spa by Andalus, Abu Dhabi, but also a restauranteur himself. Speaking about his journey in the industry, the chef says, “When I turned 16, I started my apprenticeship in Melbourne and was fortunate enough to work with some of the best chefs of the time, the kind who were working 80 hours a week, married to the kitchen, obsessed with ingredient quality, and trying to make their mark in the Melbourne food scene. After my apprenticeship I was really lucky to be able to cut my teeth working with Jaques Reymond, Diane Kerry, and Greg Malouf, absolute culinary legends where I’m from. “I have always loved to cook, I can’t really remember a time when I didn’t. I love to eat, love experiencing different Hotel & Catering NEWS ME
Table talk What advice would you give chefs starting out in this region? Be organised, learn the basics and learn them well. Don’t cheat and be prepared to marry your stove. How do you pick the right supplier? When suppliers come to us and have a good product at a fair price, I use it. I stick to suppliers that I’ve known here for years because they really go the extra mile for you. What are the most challenging items to source? The UAE is a great location because we can source almost anything. However, the rarer it is, the heftier the price tag. What are your plans for the year 2019? More menus and more restaurants.
flavours, and experimenting with different ingredients. In retrospect, I’m just a kid who has made a career out of playing with his food.” Sanderson’s menu boasts forwardthinking, sustainable, and mood focused food using simple, fresh, and natural ingredients, a goal that is achieved by conscious cooking, the chef says. “The food at Sanderson’s is a combination of simple comfort food cooked in nutritious and wholesome ways, like the grilled chicken breast with pumpkin and pumpkin seed cous cous or the crispy skinned salmon with steamed beans and potato salad. These are creative and playful, healthy dishes that are gluten free and packed with vitamins and minerals. Our ethos is cooking consciously, with a 60-40 balance to life, 60% healthy and 40% not so healthy for your waistline, but healthy for your 40
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mental state. We’re all about comfort food, but we make sure that we know exactly what’s going into everything we cook. Everything is made from scratch, there’s no sodium filled tomato paste, packaged stock or pasta from a box.” “I love Arabic cuisine and have been cooking it in Australia for the past 10 years. This reflects in my food and any menu I write,” Payne explains. “I believe our menu at Sanderson’s is quite interesting for Abu Dhabi because guests can expect twists in certain dishes as well as good wholesome versions of café favourites. The dining room gives a bohemian and relaxing vibe being open and airy, inspired by the Andalusian coast. “The ambiance is of utmost importance for any restaurant. There’s no point putting on a fine dining style menu in a little hole in the wall, because it will be
uncomfortable and confusing, and it’s also just as bad as having a simple grab and go style menu in an elegant space.” Sanderson’s opened late last year and still has a long way to go, to achieve its goals, says Payne. “We started with a limited menu in the beginning because we were waiting for our staff and wanted to start small. Since then we’ve added about eight more dishes and there is still the raw bar and salad menu that I need to add to cater at the poolside.” Speaking about the growing dining scene in the region, Payne comments, “The multitude of different palettes, dining etiquette, and traditions is vast in this region. There are residents from different corners of the world and as such have different expectations of certain dishes, ingredients, and dining concepts, making it hard to please everyone.” www.hotelnewsme.com
The first Mandarin Oriental property in the Middle East, Mandarin Oriental Jumeira, Dubai, is all set to open its doors in the first quarter of 2019, featuring 178 rooms, 78 suites, and six restaurants and bars. We caught up with the general manager, Werner Anzinger, ahead of the highly anticipated opening.
Can you tell us a little bit about your professional experience? I first joined the company in 1997 at Mandarin Oriental Hyde Park, London as a chief steward, climbing the ranks to become 42
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assistant food and beverage manager in 2000. I was then food and beverage manager for Bermudaâ€™s Elbow Beach Resort in 2002, which was managed by Mandarin Oriental Hotel Group until March 2014, after which
I helped with the opening of Mandarin Oriental, Washington D.C. In 2004, I moved slightly closer to home with my appointment as executive assistant manager in food and beverage at Mandarin www.hotelnewsme.com
What is also very important to me is empowering and inspiring my team and creating a healthy environment for people to flourish and succeed...
... At Mandarin Oriental, we call this, Teamship. â€? - Werner Anzinger Hotel & Catering NEWS ME
Oriental, Munich, followed by a promotion to hotel manager in 2005. Soon after, I moved back to Mandarin Oriental Hyde Park, London in 2007 as resident manager and then acting general manager between July 2008 and March 2009. How has that influenced your management philosophy? My extensive experience with Mandarin Oriental has shaped my management philosophy. The way you treat others is the true testament of my leadership. What is also very important to me is empowering and inspiring my team and creating a healthy environment for people to flourish and succeed. At Mandarin Oriental, we call this, Teamship. What are the main factors that make a great GM? GM’s need to be forward thinkers with an open mind. We need to clearly articulate the vision to the team, foster commitment and understanding of the goals, and ensure every colleague understands how to make this vision a reality. Listening to colleagues, guests, market, and social conversations allows us to engage, improve, explore, reflect, and be able to react quickly. Tell us a little bit about the upcoming hotel. It is a very exciting time for Mandarin Oriental as our property, set to open in the first quarter of 2019, will be the brand’s first resort in the Middle East and GCC region. With a beachfront setting, Mandarin Oriental Jumeira, Dubai is a stylish urban resort wrapped in views, overlooking the Arabian Gulf and Dubai’s glittering skyline. The hotel's unparalleled location and openair facilities are designed to bring a new level of relaxed luxury to the city. What are your targets and expectations once the hotel opens? With its enviable beachfront location and Mandarin Oriental’s reputation for luxury and service, the hotel will set a new standard of sophistication and style for Dubai's burgeoning social scene and affluent travellers. Our main goal is to build and maintain a strong emotional bond and a 44
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sense of belonging with the local community, offering unique and desirable experiences that connect deeply with our guests.
therefore, delivering quality service and achieving consistency across all touchpoints of the guest experience is my top priority
What are your thoughts on the current state of the region’s hospitality market? I think it is very healthy. With the ambitious visions of Dubai 2020, Abu Dhabi 2030, and Saudi Arabia 2030, the tourism industry is thriving and will continue to grow at a fast pace. We are witnessing an impressive number of new hotels opening in the region aiming to offer increasingly personal and uniquely tailored experiences. With that in mind, our brand will review every opportunity to expand in the region with utmost importance and set new luxury standards with an Oriental charm.
What are your main target markets? Our target markets will reflect Dubai’s top feeder markets and we will review these carefully right after the opening. Earlier this year, our brand launched a new engagement programme, called Fans of MO. This programme allows them to enhance their stay while benefiting from unique experiences. We will certainly work on creating awareness for our new property to our community of fans.
What are some operational priorities for you as a GM? Guest expectations have risen dramatically,
What are the hotel’s sales and marketing strategies? Our goal is to establish a successful positioning for the resort in Dubai and build a community of avid fans, cultivating loyal guests from key feeder markets. www.hotelnewsme.com
Personal Favourites • Stepping into our light-filled lobby to a canopy of gorgeous trees and floor-to-ceiling windows framing the sea views. • The interior design of our spa is inspired by the desert scape, sand dunes, cactus plants, and desert flowers. A masterpiece! • As a father, our kids club, Little Nomads, is the closest to me. It’s a playful place that inspires the wanderer in our young guests and offers a host of educational, interactive, and funfilled activities
Your thoughts on digital strategies in today’s market? Developing a digital strategy is harder than it has ever been, and innovation and creativity are necessary. Our resort will build and maintain a powerful online presence with a focus on highly targeted campaigns, a consistent user experience across all channels, quality content, and an active social media community. How does the hotel fit into the hotel group’s portfolio? Mandarin Oriental Jumeira, Dubai is not only highly anticipated in the market but also within our group, as it is the brand’s first opening in the region. Our resort will build a strong image that reflects the brand’s reputation and matches the perceived quality of Mandarin Oriental. Hotel & Catering NEWS ME
New hotel opening
Making Its Mark
Gulf Hotels Group, the Bahraini hospitality company launched its first property in Dubai, Gulf Court Hotel Business Bay, late last year and we spoke to the general manager, Marc Voller about the brand’s debut in the market.
Back in 1969, the vision of Gulf Hotels Group was to provide a standard of hospitality unrivalled in Bahrain, which was duly delivered with the opening of the first 5-star property under the brand, The Gulf Hotel Bahrain Convention & Spa. As the Gulf Hotel celebrates its 50th anniversary, the group’s philosophy remains the same although the company has changed beyond recognition, expanding and upgrading. In Bahrain, Gulf Hotels Group owns and operates The Gulf Hotel Bahrain 46
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Convention & Spa, the Gulf Executive Residence, the Gulf Convention Centre, the Gulf Spa, Gulf Executive Residence Juffair, Gulf Executive Offices, Gulf Brands International, the Crowne Plaza Hotel, and Gulf Hotel Laundry Services. In line with the group’s regional expansion program, the group now owns The Gulf Court Hotel Business Bay marking the company’s first property in the UAE. In terms of F&B, the hotel houses a fine dining restaurant, Naisa, offering
flavours from Thailand, Vietnam, and Malaysia. “We are known for our unique Arabic hospitality and ensuring the highest levels of customer satisfaction,” Marc Voller, general manager, Gulf Court Hotel Business Bay says. “Keeping that in mind, we had to choose the right mix of skills and personalities to ensure that our guests here experience the same unique service that we are known for. We attempted to select the best talent by conducting www.hotelnewsme.com
New hotel opening
open days and interviewing hundreds of potential candidates from around the globe and I believe we have selected the winning team. Our group looks at this new opening as an opportunity for our brand to grow.â€? Speaking about the pre-opening journey Voller says, â€œWhen the initial announcement of the project was made, we got an overwhelming response from the industry and our guests which meant we had to double our efforts in making sure the right training and equipment Hotel & Catering NEWS ME
New hotel opening
was in place. Through the assistance of our sister hotels, a task force team was flown to Dubai to make the final inspections. There will always be some snags and challenges on the way to opening a new hotel, but we took them as an opportunity to further improve our product and believe that we have exceeded the original expectations. “Now that the hotel is open, as a newcomer in Dubai our key challenge is to build a pillar of success by providing services which goes above and beyond expectations. We aim to quantify our by success by monitoring online and direct guest feedback, with the target to be amongst the leading 4-star properties in Dubai. “Although we are categorised as a 4-star hotel, we are in the unique position to provide 5-star service, which gives our guests real value for money. When you work in a competitive city like Dubai you must pay attention to what is changing around you. We live in a fastmoving world and the greatest challenge is keeping up with the expectations of our guests.” The increased competition means the hotel will have to ensure they are visible through every possible channel, Voller says. “Our business is constantly evolving, 48
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for example the booking pattern has changed. In today’s market guests have many choices so we must keep up with the changes and be present on all possible sales channels. Understanding and adapting to market needs is critical. Our sales strategy is based on these
factors along with the developments as business evolves. Evaluating which market or partners we expand into, where we spend our money, and if they are capable of proactively building a sales process are a few factors that have shaped our target markets.” www.hotelnewsme.com
A Proactive Approach The region’s hospitality sector needs to invest in new, proactive strategies in order to thrive in an increasingly competitive market, which is set to see supply climb to record levels in the next 12 months and Simon Allison, CEO of hotel owners’ alliance, HOFTEL, and organiser of GIOHIS tell us how hoteliers should react ahead of the Gulf and Indian Ocean Hotel Investors’ Summit 2019 (GIOHIS) which takes place in Abu Dhabi from 4-5 February.
With another 30,000 new rooms set to create a supply glut in Dubai and large pipelines in Abu Dhabi, Muscat, and Saudi Arabia, hotel owners who embrace change and take advantage of opportunities specific to the market conditions will be the best equipped to deliver long-term growth. There is a big temptation during a period of oversupply for hoteliers to focus on price reductions alone to attract customers, but a multi-faceted approach is much more likely to help them emerge more strongly when conditions improve. Hoteliers who focus solely on cutting rates risk devaluing their brand equity in the long-run because customers will be reluctant to pay more when conditions improve. The key actions hotel owners should consider in order to see their brand through the current supply spike include: • Seeking out new market segments, especially from India, China, and Africa as well as South East Asia. • Reviewing their cost structures to see where fundamental changes can be made, this may include looking closely at their management agreements with operators to ensure the brand is fulfilling all of its obligations. • Reviewing their space use. Could restaurants do better as meeting rooms or visa-versa? Is there space to rent out some of the ground floor or even the parking? Can the GM’s office make way for a saleable suite? Ask the right questions. • If they can afford it, use the slow market as an opportunity to do
renovations. They will be displacing less paying business and contractors’ prices will have fallen if the glut of property really bites. • Consider a move from a management agreement to a franchise especially if they have three or more properties and can benefit from internal economies of scale. Similarly, independent hoteliers may find it worth considering a move to a well-known brand.
Dealing with the oversupply crunch is just one of the major talking points that will be discussed in detail at GIOHIS 2019 which will bring more than 250 of the top hotel owners, developers, and operators from the Gulf, East Africa, the Indian Ocean islands, ASEAN, and Australia together to discuss topical issues affecting the industry. This year, GIOHIS will take place at the Park Hyatt, Abu Dhabi, with an evening reception at The Louvre, Abu Dhabi. Hotel & Catering NEWS ME
ve ues ha to n e v e f htli rea and nig nd arcade a ahak g in in a d alley ssful ues. M t succe the bowling nightlife ven opening. s o m ndly new gionâ€™s . From f the re tis The Palm t for family-frie isure, on the o e m d so tlan s Le arke e behin ehouse, at A ap in the m ctor, Solution m a n e g v ss a re, th t, Wa g dire s Leisu -new concep ims to addre nd managin n io t lu a So ion rand der a estinat ed a b s, foun launch er, the new d Paul Evan rid with a wave caught up n Manna 50
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rom the makers of STK, Inner City Zoo, Q43, Karma Kafe, Asia Asia, and Lock Stock & Barrel comes another unique dining concept, Wavehouse, which officially opened on 1 February. Founder and managing director of Solutions Leisure, Paul Evans, says when the opportunity to partner with Atlantis came up, he knew it was the break the group had been waiting for, and as such, the concept had to be unique. “We at Solutions Leisure, have always identified gaps in the market. It started with Q43, catering to the middle man by offering a diverse, unpretentious experience from lunch to the early hours of the morning. Then came Asia Asia, following suit with its immersive and experiential offering. Lock, Stock & Barrel took the Middle East by storm as we threw a spanner into the nightlife works, creating a 360-degree encompassing bar and restaurant concept that brought
together great interiors, live music, affordable food and beverages, and a warm, friendly team. That set the bar very high for us, and we knew our next major move was going to have to be a big one. Over the space of the year that followed, we began to recognise a lack of family-friendly entertainment that didn’t feel juvenile. People wanted to go out and enjoy the social scene that expat life in Dubai offered, as a family, so when the opportunity to partner with Atlantis and create something epic in the old N’Dulge space arose, we knew it was the break we had been waiting for," Evans explains. “With no other family entertainment concept in the region right now, Wavehouse offers adults the opportunity to sit back, relax, and enjoy a beverage amongst friends or families to get together in a safe, immersive location. With bowling, a soft-play area in LEVELS, our dedicated youth-zone, an arcade suitable for both
young kids and big kids but young at heart like us, a major climbing frame, Surf’s Up machine to catch some waves, and a terrace to enjoy the weather at this time of year, Wavehouse truly hits the nail on the head as it offers fun, interactive, and safe spaces for the entire family.” The final outcome that Wavehouse stands at today, exceeds the founders’s expectations, Evans says: “The idea of Wavehouse was such an epic dream, we knew we needed to find the right space and partners to truly bring it to life. With the immense support of Atlantis, The Palm, our vision of building a family entertainment and F&B venue exceeded our own expectations of what the completed project would be. “Filling a gap in the market, the venue was inspired by the need for family entertainment with an adult edge in a region so busy with developing social options, and very few allowing families Hotel & Catering NEWS ME
to be themselves in one spot. Wavehouse combines a collection of carefully curated spaces, catering to children, teenagers, and adults. Delicious food, thirst-quenching beverages, a terrace, and a dedicated retreat for the offspring, Wavehouse is everything from an afternoon out and a break from the water park, to an evening of live music and entertainment. This isn’t a new concept, it’s a new sector, and we’re excited to see what it holds for the social scene of Dubai.” Evans found that there is a growing need for this new sector, that addresses the need for family friendly destinations in the region, especially in an expat52
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driven city like Dubai. “How many times have you had conversations with your friends, or heard families discussing whether the next social activity will include the kids?” asks Evans. “We should all be able to enjoy our adult’s only time, no doubt, but I think one of the biggest aspects Dubai lacks is the ability to entertain kids and adults alike, under one roof, regardless of what time of the day it is. There is no other venue in the UAE that offers any two of the components you will find at Wavehouse, and in an expat-driven economy, that is scary.” Although the amount invested in the
project was not revealed, Wavehouse is Solutions Leisure’s most expensive project to date, according to Evans. “Boasting an adults-only bar, a familyfriendly restaurant, bowling alley, gaming and arcade zone, children’s soft play area and climbing frame, the terrace and outdoor bar, and Surf ’s Up waverider machine, the venue’s blend of activities is ideal for all ages. We have a fantastic lineup of events set to launch in the coming months and being such a diverse, flexible, and all-encompassing venue, we can tap into some really great ideas,” he says. “Our target audience includes parents, tourists, music-lovers, surfers, gamers or www.hotelnewsme.com
just those who enjoy a good pint. Whether you’re out with friends and family, taking a break from the waterpark, trying out Surf ’s Up or having a beer while catching the live music, Wavehouse is an allstar choice for any occasion or event. Wavehouse customers have multiple faces in their daily lives, from parent to friend, colleague, tourist or those hosting visitors from abroad. Adults can relax, kids can let off steam, and the waverider, bowling alley, and games arcade is fun for the whole team. Wavehouse customers are looking for somewhere relaxed and entertaining to balance out their busy lives. T-shirt and jeans, board shorts
and flip flops, or something a little more sophisticated, there is something for everyone at Wavehouse.” Speaking about the location at Atlantis, The Palm, Evans says, “I don’t know whether we really chose Atlantis, The Palm for Wavehouse, I think the opportunity found us. We’ve seen major growth in the past year, meaning we have upped our connections significantly and formed some strong relationships internationally, Atlantis, The Palm being one of them. The resort is one of, if not the best, family destinations in the hotel sector and having Aquaventure on site tied in perfectly to the waverider idea.”
Having introduced successful concepts to the sector in the past years, now is the time focus on the core business, and for Solutions Leisure, that will be the family entertainment sector Evans says, “The UAE is one of the most competitive, fierce, and cutthroat markets in the world and right now, it’s tougher than ever. We’re being challenged every second of every day to produce unbeatable products, services, deals, offers, and content, let alone driving new concepts to success. The whole sector is not only saturated, but also down as a result of the current economy. With new players entering the market, it is time to focus on your core business, keep tight, stay creative, and keep working hard to hit that end goal. In saying that, you should never have an end goal. An end goal means you’ve accomplished it all, but since the market currently demands survival of the fittest, our end goal needs to keep moving forward. As you begin to approach one end goal, set another. Stay hungry as much as humble and keep looking forward.” “We are not here to just add to sectors, we’re here to grow, create, and develop current ones into the evolution of new ones. Our proudest achievement to date is the pioneering of the 4-star sector, offering our guests a 5-star experience without the hefty price tag often attached in such a luxury-driven market. Today, there are hundreds of venues taking the same approach as we did seven years ago. For us, the introduction of family entertainment is the next untapped thing."
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Synchronised for Success
The fifteenth edition of the annual gathering of the Middle East hotel investment community, AHIC, promises to tackle current tensions in the owner-operator relationship and uncover new models for mutual success.
Hotel investment trends, challenges, and opportunities will be discussed in depth at the fifteenth edition of AHIC, due to take place from 9-11 April 2019 at the beachfront in Ras Al Khaimah, in partnership with the Ras Al Khaimah Tourism Development Authority (RAKTDA). The AHIC programme, featuring more than 100 speakers, has been curated around this yearâ€™s theme Synchronised for Success, which aims to address the current tensions in the owner-operator 54
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relationship, uncover innovative approaches to business, analyse future market demand, and foster harmonious relationships between all stakeholders. Programme highlights include the official opening by Conference host and patron HH Sheikh Saud Bin Saqr Al Qasimi, member of the UAE Supreme Council and ruler of Ras Al Khaimah, and the keynote AHIC Talk by SĂŠbastien Bazin, chief executive, AccorHotels. A dedicated stream on management
and development: Synchronising the interests of operations, the asset, and investors, will feature sessions including what are the benefits of management companies versus third party management companies and franchising. AHIC aims to enable open and informed discussions around the current challenges and opportunities for owners and operators alike, with topics including alternative management models, the socio-economic environment, www.hotelnewsme.com
sustainability and conservation, next wave technologies, and multigenerational influences. In addition to the conference content and in-depth workshops, there will be time dedicated to networking and facilitating one-on-one conversations off-stage, which results in the deal-making AHIC is known for. Ahead of the forum, AHIC 2019 released the second annual AHIC Hotel Investment Forecast, which reveals that close to $30 billion worth of hotel construction contracts will be awarded in the Middle East and North Africa between now and 2023. According to the research, which was conducted by MEED Projects in Q4 2018, hotel development is most active in the UAE, Egypt, and Saudi Arabia, making these the markets to watch in 2019. Ed James, director of content and analysis at MEED Projects says, “The UAE leads the way with almost $11 billion worth of planned and un-awarded hotel projects, including The Address Harbour Point, MGM Resorts and Warner Bros hotels in Dubai, and Marriott Resort Ras al-Khaimah, to name but a few. Egypt, which has a long-established tourism sector, is the second largest future market with just over $4 billion worth of hotel projects. It is followed closely by Saudi Arabia at $ 3.9 billion.” Jonathan Worsley, chairman of Bench Events and Founder of AHIC, comments that while the prospects are exciting, they are also challenging, with the impact of increased supply one of the topics to be discussed at AHIC. “Under the theme Synchronised for Success, AHIC 2019 will include numerous conference and networking sessions that tackle how the industry can work together to capitalise on opportunities, overcome obstacles, and maximise returns for the future,” says Worsley. “Tourism has boomed in the MENA region as a result of government commitments to diversifying their economies. Relaxed visa regulations, enhanced marketing, and investment in key attractions and events, such as Louvre Abu Dhabi, Dubai Parks and
AHIC AT A GLANCE When: 9-11 April 2019 Who’s going: 900+ global and regional hospitality industry investors, owners, operators, and consultants What’s happening: 100+ speakers will gather in Ras Al Khaimah to share essential insights to drive business in a three-day programme that will educate and inspire
HIGHLIGHTS • F&B will be a hot topic and AHIC will partner with its sister event, the Global Restaurant Investment Forum (GRIF), to offer a dedicated workshop to help investors better understand how to drive ROI from their restaurants. • AHIC will host sessions from its SPACE event, including a practical look at efficient building. As energy management, design technologies, and operational efficiencies become more important, the AHIC SPACE workshop will highlight its environmental and business impact. • Technology and its potential to reshape the hospitality sector is high on the agenda at AHIC 2019, with the second annual Day of Disruption bringing leading minds in internet of things, artificial intelligence, robotics, and blockchain to share their insights on what these mean for hotels. • In light of the findings of the AHIC Hotel Investment Forecast and following on from the success of the Saudi Hotel Investment Forum in January, AHIC will host a dedicated plenary session titled Uncovering Saudi, featuring Dr Badr Al Badr, chief executive officer, Dur Hospitality and representatives from some of the country’s largest projects. Resorts, and the Bahrain and Abu Dhabi Grand Prix, have helped drive a record numbers of tourists to the region. Saudi Arabia has made tourism a centrepiece of its 2030 Vision with the multi-billion-dollar Neom and Red Sea mega developments. At the same time, investment in new hotels and renovations of older properties has helped propel the Middle East into one of the world’s fastest growing tourism hotspots.”
Ras Al Khaimah, where AHIC will be held for the second year, is one of the markets in the UAE with the most potential for hotel development. The emirate is preparing to add 5,000 rooms, by the end of 2021, to the 6,500 currently available with the confirmed introduction of major global brands over the next three years. For more on the conference visit: www. arabianconference.com Hotel & Catering NEWS ME
Out of this world
Lebanese Cuisine Lebanese cuisine is undoubtedly one of the most favourite aspects of gastronomy that has emerged from this part of the world. Simple but bursting with flavours, is the best way to describe an authentic Lebanese meal and we dived into this history of the cuisine with three leading Lebanese restaurants in the country.
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Out of this world
Nowar Esber Ibrahim, Oriental Chef at Tabule, Roda Al Murooj
How popular is Lebanese cuisine in the Middle East? Asim Ibrahim, owner, K’Noon: Lebanese cuisine is arguably the most popular cuisine in the Middle East. It influences several fusion dishes at trendy restaurants, especially in the Gulf countries. It is one of the go-to cuisines. Fadi Haider, owner, Ibn AlBhar: Lebanese cuisine is probably the most popular cuisine in the region and is appreciated by all nationalities living in the region. Most of that credit goes to the huge middle eastern population in the region and the simplicity of the cuisine. Nowar Esber Ibrahim, Oriental chef at Tabule, Roda Al Murooj: With the region’s growing diversity comes the rise in the popularity of Lebanese food. It is a cuisine that is varied and therefore caters to many different palates. Additionally, a lot of food in the Middle East originated in Lebanon, another reason why Lebanese food is so popular today.
How would you describe authentic Lebanese cuisine? Ibrahim: Authentic Lebanese cuisine is comforting, delicious, simple, yet full of different flavours. We have a selection of authentic dishes such as kibbeh, fatteh hummus, rikakat, and grills on offer at K’Noon. Haider: Simple fresh ingredients are the foundation of Lebanese cuisine with a lot of diversity in the overall offer. If we were to look at the cuisine from Lebanon, Syria, Egypt, and Jordan, there are a lot of common dishes between them. The main focus of our cuisine has been to use the best ingredients and make the flavours stand out. Esber Ibrahim: Authentic Lebanese cuisine is incredibly flavoursome as it involves cooking with an abundance of whole grains, fruits, vegetables, starches, fresh fish, and white and red meat.
What is your hero dish and why? Ibrahim: I consider every dish to be a hero dish, as they all present their own unique flavours, but if I had to choose one, it would be the Mawzat 3al Fa7em, which is a tender lamb shank with some great spices, served with rice. Haider: As a Lebanese seafood restaurant, we pride ourselves in using the freshest catch available in the region. The Lebanese culture like the Mediterranean culture uses the least amount of spices as possible because we focus on the flavour and quality of our produce. Esber Ibrahim: At Tabule, the dish that takes centre stage is kibbeh because it is enjoyed in a variety of different ways, raw, grilled, fried, and baked. It is an incredibly versatile dish. Have you adapted Lebanese cuisine to suit local tastes? If yes – how? Ibrahim: Definitely. Dubai has a very Hotel & Catering NEWS ME
Out of this world
Asim Ibrahim, owner, Kâ€™Noon
competitive F&B scene, and one has to cater its dishes to keep up. While maintaining the traditional goodness of Lebanese cuisine, we have a few fusion dishes which are very popular amongst our customers like the pastilla kharouf, couqelet tandoori, and rikakat sultan Ibrahim, all of which are influenced by the local culture. Haider: The idea behind Ibn Al Bahr is to provide an authentic Lebanese experience to our guests. We want to show the guests how we ate at the Beirut Manara growing up. We are a nostalgic brand and like to stay true to our roots. Esber Ibrahim: Because of the great variety Lebanese cuisine has on offer, not many dishes need to be adapted. However, with the evolving food landscape and trends, we do like to ensure that our menu caters to all. What are the key trends emerging in Lebanese cuisine in the region? Ibrahim: A lot of new restaurants are mixing different cuisines with Lebanese 58
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dishes. Although this is very interesting, it should be executed carefully because it is very easy to go wrong. It is also important to cater to different segments, which we aim to do by offering dishes like the quinoa halloumi salad and chicken avocado salad for healthy diners and the likes of horra2 osba3o, a mix of lentil and pasta with crispy bread and garlic chips, and zahra hamra, fried cauliflower with herbs and spices, served with tahina sauce, for our vegetarian clientele. It is all about having a range of options to cater to all types of guests. Haider: Everyone is moving away from a traditional Lebanese ambiance restaurant to a more contemporary look and feel. Successful Lebanese restaurants in the region serve authentic Lebanese cuisine in a modern setting. The interior design of Lebanese restaurants is becoming trendy and in tune with what people like today. A lot of that credit goes to the art scene in Lebanon. Esber Ibrahim: The popularity of Levantine cuisine continues to grow globally. We believe that the key trends emerging in Lebanese cuisine follow
lifestyle trends with a lot of vegetarian options packed with healthy ingredients and bold flavours. Where do you source produce for your menu and what products do you find challenging to source? Ibrahim: We source most of our products locally or from Lebanon. We have never faced issues sourcing anything in Dubai. www.hotelnewsme.com
Out of this world
to get our hands on it here. Esber Ibrahim: Due to the popularity of Lebanese cuisine, it is very easy to source the correct products required. We source our products from Lebanon directly, however you can also find a lot of the products available in Dubai.
We even offer specialised items with truffle, which may be difficult to source in other countries, but is easily available in the UAE. Haider: We source most of the ingredients locally. Due to the diverse population in the region, supply chains are very strong, but fresh herbs and spices like authentic like good quality sumac or pomegranate molasses can be challenging to source. We would love to use fresh zaatar too which is very popular back home but find it difficult
How do you see your menu evolving over the next 12 months? Ibrahim: I believe we have a great menu with a lot of choices, but we also adapt according to the feedback from our customers. We recently added popular items like the Lebanese burger and chicken escalope to the menu and offer a wide choice of daily dishes to enhance our customer experience. Haider: At Ibn Al Bahr we have tried to create a menu which includes all the favourites that we have grown up eating. We want people to feel at home and taste dishes which they ate as a child. We try and research old home style dishes and add them as weekly specials. Esber Ibrahim: We value feedback and always make sure to adapt the menu according to it,
along with the evolving food trends. Right now, healthy Arabic fusion cuisine is in demand and so over the next 12 months we will be incorporating this into the menu. What does the future hold for Lebanese cuisine? Ibrahim: I believe Lebanese cuisine will have a lot of growth globally. Today, Lebanese cuisine is available and liked in many places around the world and we can expect it to expand as it caters to a variety of tastes. Haider: Lebanese cuisine is probably the most successful cuisine from the Middle East. A majority of the people prefer Lebanese style dishes and we believe it has a great future. People today want simple, nutritious, and flavourful food and thatâ€™s the foundation of our cuisine. Esber Ibrahim: Given the popularity of Lebanese cuisine, the future of Lebanese food is bright. It has a great reputation and is a very social cuisine, in that it brings people together. With a lot of variety as well as healthy options, we believe Lebanese cuisine will continue to grow in popularity. Hotel & Catering NEWS ME
The region’s leading food and beverage trade show returns to Dubai World Trade Centre from 17-21 February and we speak to Mark Napier, show director, Gulfood 2019 about the highlights and new additions this year.
Major new healthy food launches are being lined up by exhibitors at Gulfood, the world’s largest annual food and beverage trade exhibition, which marks its 24th edition this year. Buoyed by a significant trend in mindful eating, exhibitors are preparing to launch new products, many of which are free from gluten and dairy with significant health and wellness benefits. The healthfocused products are the cornerstone of Gulfood’s new theme for 2019: The world 60
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of good, the world of food. The launches come as Euromonitor International forecasts the MENA region’s health, wellness, and free-from product sales will rise 7% over the next five years compared to a global average of 4%. Such is the region’s appetite for food with health benefits that Gulfood organiser DWTC has given Health, Wellness & Free-From its own showcase sector within the 2019 event. The exhibition will also feature the
inaugural Gulfood Innovation Summit, a robust new conference programme bringing together a high-profile gathering of industry professionals to explore major trends, challenges, and opportunities in the F&B industry across the region and beyond. The diverse range of summit content will include industry-shaping sessions on the rise in foodtech, how the upsurge in online food service apps and the use of new technologies such as blockchain and artificial intelligence www.hotelnewsme.com
panel discussions, including Well-being in the food sector and foodtech in the kitchen. Demonstrating its constant innovation, Gulfood will also present the all new Gulfood Start-up Programme this year, which will provide opportunities to more than 50 global food entrepreneurs to present how their business ideas for the food and beverage industry are lighting the way for a smarter future. Other new features include the CxO Club, which will provide a closed business breakfast club for the industry’s proven risk-takers to explore and set new industry pathways.
are reshaping the industry, and how innovation is driving food retail. Mark Napier, show director, Gulfood tells us what the expect at the event this year. Can you give us a brief about Gulfood 2019? This year’s show will welcome up to 98,000 food industry professionals from 198 countries, demonstrating the global appeal of the show and its key strategic role as a conduit for producers to reconnect with existing partners, explore potential new partners, and act as a gateway to new markets given Dubai’s key geographical positioning. Spanning 1,000,000 sqft of exhibition space at Dubai World Trade Centre (DWTC), Gulfood 2019 will place the spotlight on the diversity of food, increasing the potential for new trade deals. What’s new at this year’s show? New immersive features include Tastes of the World and the Gulfood Innovation Summit, a dedicated three-day F&B conference series, which will enable tens of thousands of food industry professionals to connect with the diverse cuisines from around the world and debate
Mark Napier, show director, Gulfood 2019 the latest challenges and opportunities facing the industry. Focusing on the food side, the Tastes of the World competition will see a high-calibre pool of Michelinstar chefs going head-to-head with some of the largest country pavilions committed to the contest, including France, Germany, Spain, Japan, and Brazil. On the good side, the show will bring to the forefront innovation and initiatives that are driving the industry towards a more sustainable future and fair practices. The Gulfood Innovation Summit features an array of thought provoking sessions and
How many exhibitors will be present at the show? Gulfood 2019 will feature 5,000 local, regional, and international exhibitors bringing the finest products and services across eight core sectors of the show. The range of exhibitors and visitors spans the full spectrum of the global industry with Gulfood serving as a platform to meet and reconnect with current partners and a gateway to new market opportunities across the Middle East, Africa, and beyond. This year’s show will house 120 country pavilions. Italy will have the largest presence across many halls, in terms of both exhibition space and the number of companies represented. Bulgaria will make its Gulfood pavilion debut, displaying the country’s food and beverage, while the EU will be present with its own pavilion. European and South American pavilions will also see their largest representation to date. Tell us about Barbeque Masters and why have you introduced this? With our commitment to providing a unique experience for visitors, Barbecue Masters is one of a number of exciting features planned for this year’s show. With the trend of live fire cooking increasingly being used to inject deep flavours into both street food and fine dining, Barbecue Masters will shine the spotlight on the trend with a feast of barbecue pit cooking led by celebrity pit masters. Hotel & Catering NEWS ME
Stands to Look Out For Business France
Spokesperson: Marc Cagnard, managing director, Business France Middle East
Website: https://www.businessfrance.fr/en/home Stand Number: Dairy in Hall 1, meat & poultry in Hall 3, beverages in Za’beel Hall, world food in Sheikh Saeed Hall
Tell us about your company. France aims to offer the region the best F&B products while introducing new brands and the latest developments from other popular and wellestablished companies. The Middle East market is gaining importance for France and this year’s strong French participation in Gulfood demonstrates that fact. 62
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What will you be highlighting at Gulfood this year? Business France is bringing key players in F&B to Gulfood 2019 through 70 brands that will highlight a variety of product ranges, well-tailored for the region like dairy products including milk, whipping cream, butter, and cheese, bakery products like premium breads, pastries, viennoiseries, biscuits, and cakes, dressings
including mustards, vinegar, olive oil, and mayonnaise, premium syrups, healthy juices, lemonades, breaded and roasted products, and canned meat products. This year, the regional partner agencies, DEV’UP Centre Val de Loire, Hauts de France, Aquitaine Food Agency, and Bretagne Commerce International, will also be in attendance to support companies from their respective regions during Gulfood. www.hotelnewsme.com
Spokesperson: Laurent Damiens, international communication director, CNIEL.
Pristine Baking Solutions Spokesperson: Valentina Danese, marketing manager, Pristine Baking Solutions, IFFCO
Tell us about your company. CNIEL is the inter-branch organisation for the French dairy sector, in charge of generic communications to promote French dairies across the globe. Whether it be French cheese, French butter or French cream, the development of French dairy exports has been phenomenal for the last 10 years to China, Japan, South Korea, Taiwan, South East Asia, and the Middle East. French butter and cream are particularly appreciated in the Middle East region within the local F&B industry, while French cheeses are proving strong in retail as well as in restaurants and hotels for their quality and range of varieties. The French dairy companies from the cooperative sector and the private industry have a strong presence at Gulfood this year, not only to support their business in Dubai, but also their development across the Middle East region. What will you be highlighting at Gulfood this year? This year is a particularly great year for the European food and beverage industry because Commissaire Phil Hogan from the EU Commission is coming to Gulfood to support and promote quality products from Europe. The French dairy board, CNIEL, is launching three news communication programs in the Middle East, with the support and cofinancing from the EU, one for butter, another one for cream, and a third program for cheese.
Tell us about your company. Pristine Baking Solutions, an IFFCO group company is a new one-stop bakery supplier, enabling bakers to source the best ingredients for all their bakery needs. Thanks to our international R&D centre, we continuously develop the perfect bakery formulations to cater to the various needs of our customers. Our products include a wide variety of bread mixes, confectionary mixes, wet ingredients, specialty flours, bakery fats & oils, bakery chocolates, heat-treated ingredients, and frozen bakery products. What will you be highlighting at Gulfood this year? This year at Gulfood we will be highlighting the new addition of Pristine Hulala, a complete range of non-dairy professional, Italian UHT products including two whipping creams (Gold and Classic) and a cooking cream created to ensure outstanding performance. We will also be launching our new American style products for the GCC market, Artisanal American Delights, which includes mixes such as yeast Raised Donut Mix, Chewy Cookie Mix, Red Velvet Mix, Carrot Cake & Base Mix, Fudge Brownie Mix and more.
Contact Website: www.iffco.com Stand Number: Hall 7, Stand B7-10
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Spokesperson: Karl Devlin, business development manager, Middle East and Hong Kong, Food & Drink Division, Invest NI.
Tell us about your company. Invest NI is the main economic development agency for this part of the UK. It helps new and existing businesses to compete internationally and attract new investment to Northern Ireland from its network of overseas offices including those located in Dubai, Jeddah, Doha, and Johannesburg. What will you be highlighting at Gulfood this year? High quality, grass-fed dairy products, ice cream and sorbets, natural cider vinegar, popcorn, gluten-free fruit and vegetable snack products, porridge oats, and oat-based cereals from Northern Ireland are being showcased at Gulfood. This showcase has been organised by Invest NI, the regional business development agency for Northern Ireland, which has had an office in Dubai since 1996.
Spokesperson: Priyanka Mittal, director of India Gate, KRBL
Tell us about your company. KRBL’s journey started over 120 years ago as a company that engaged in grain marketing and agro processing. It was later incorporated in 1993 with the objective of processing paddy and with its vast experience and expertise, the miller is now synonymous with basmati rice, positioning Indian basmati on the global food map. As the world’s largest basmati miller and exporter, KRBL is currently present across all basmati eating regions such as Asia, Middle East, Europe, USA, Canada, and Africa. Recently, India Gate expanded its foray into the health food segment with the launch of their healthy product range which includes India Gate Quinoa, Chia Seeds, Flax Seeds, and Sprouted Brown Rice. What will you be highlighting at Gulfood this year? KRBL’s highlight at Gulfood this year will be the India Gate Healthy Food range. Their entry into the UAE’s relatively small but lucrative healthy food category is also partly in response to the ballooning special health conditions, such as obesity, diabetes, and mental health, which according to the World Health Organisation affects between 20%-30% of the people in the Middle East.
Website: https://www.investni.com/gulfood.html Stand Number: Sheikh Saeed Halls Stand S-L34 and S-M33, Hall 1/2 Stand B2-18/C2-17
Website: www.krblrice.com Stand Number: B5 30
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Spokesperson: Rona Al Khoury, senior brand manager, Beverages, Nestle Professional Tell us about your company. NestlĂŠ Professional is committed to providing the finest ingredients, operational knowledge, and uncompromised support to food service operations. Weâ€™re in the business of helping your business succeed. Our goal is to help our customers grow their businesses with our creative, branded beverage and culinary solutions. Our expertise comprises of combining global thinking and local understanding with our dedicated, state of the art culinary and beverage centres around the world. What will you be highlighting at Gulfood this year? Nestle Professional is celebrating the launch of whole beans coffee solutions at Gulfood. For the first time in 80 years, with all our expertise in the coffee industry and knowledge of harvesting coffee beans, Nescafe is entering the whole roasted coffee beans market. The new combi machine brings the aroma and flavour of fresh roasted beans with the simplicity and user friendliness of coffee at the press of a button. We aim to provide hotels and restaurateurs with on-trend and sustainable solutions that lets them delight their consumers in an operationally simple and profitable way.
Contact Website: https://www.nestleme.com/en
Stand Number: Z5-D54
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Savencia Somerdale Fromage & Dairy International Spokesperson: Thierry Giroud, country manager, UAE, Savencia Fromage & Dairy
Tell us about your company. Focusing on cheese specialties and high value-added dairy ingredients, Savencia Fromage & Dairy is among the world’s leading milk processors. The company is an independent family group listed with Euronext Paris. In each of the countries where we are present, we offer consumers products designed for them and backed by premium brands which are often part of their national heritage. Our development is built on an intimate knowledge of local tastes and habits, a wealth of cheesemanufacturing know-how, an extensive mastery of cheesemaking, dairy technologies, and cutting-edge research into milk’s constituents. What will you be highlighting at Gulfood this year? Under Elle & Vire we will be highlighting the Share your French Touch with Elle & Vire Professionnel campaign and are also launching a new product under the Corman brand called Corman Sculpture, a whipping specialty with exceptional sculpting power for an elegant, melt-inthe-mouth finish.
Spokesperson: Ernie Waldron, director, Somerdale International
Tell us about your company. Somerdale International exports a range of over 250 British cheese and dairy products to approximately 50 countries across the globe. Our long-established partnerships with many of Britain’s highest quality cheese producers allows us to offer international customers a comprehensive range of traditional, quintessentially British cheese. At the same time, we work to develop innovative, new cheeses, brands, and packaging formats to meet the diverse requirements of the global marketplace. What will you be highlighting at Gulfood this year? Somerdale International will be exhibiting its range of Westminster Cheddars at Gulfood. The Westminster brand is already well known in Saudi Arabia, Dubai, Jordan, Kuwait, Oman, Iraq, and Egypt. However, Somerdale believes that there is further potential for the brand both in these existing markets and other countries in the Middle East region. In addition to Westminster Cheddar, Somerdale will also showcase high quality British territorial cheeses Blue Stilton, cheddar with cracked black pepper, cheddar with chilli & lime, and waxed Cheddars from Abergavenny Fine Foods.
Website: http://www.savencia-fromagedairy.com/en/ Stand Number: Hall 2 Stand F2-18
Website: http://somerdale.com/ Stand Number: Halls 1-4 Al Multaqua B2-23
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M A RCH 20 1 9 | D U B A I The Design Forum 2019 is an exciting platform to trigger design conversations, interact with industry leaders and network amongst peers. The forum will feature interactive panel discussions and presentations. Tapping into the region’s current trends, the forum will include industry experts with their opinions on the topics which matter today: *How millennials’ approach to design is different from the previous generation? *Are we aiming for human-centric designs? *How healthcare design is more than just aesthetics? *Striking a perfect balance between lighting and architecture To be part of this exciting event, contact us on the details listed below:
MOBILE: +971 50 440 2706 DIRECT: +971 4 420 0506 JO@BNCPUBLISHING.NET
MOBILE: +971 55 991 0706 DIRECT: +971 4 420 0506 DELPHENE@BNCPUBLISHING.NET
MOBILE: +971 50 250 4625 DIRECT: +971 4 420 0506 ROMA@BNCPUBLISHING.NET
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Frederique Simon, pastry and bakery brand manager, Greenhouse Foodstuff Trading, tells us about PatisFrance.
Which is your best selling chocolate flavour in the region? Our best selling product under PatisFrance is the dark chocolate 64%. What makes it unique? Itâ€™s a nice rich chocolate with a very smooth texture and is easy to use. PatisFrance is an ideal chocolate for French pastry and is made from only the best selected cocoa beans. Why should chefs purchase chocolate from you? We guarantee excellent price-quality ratio, which makes it the ideal options for chefs. What is your latest product launch? We have recently launched the Macaron Mix from Patisfrance. This product is easy to use and guarantee consistency, a must have for hotel and catering businesses as the end consumers love French Macarons. Whatâ€™s next for your company in 2019? Greenhouse is launching a division to cater to cheese cut and wrap demands. The main objective of the catering division is to provide premium quality snacks for coffee shops. The cheese cut and wrap solution will provide the food service industry and retail clients with a wide variety of cheeses from all over the world, cut into the shape and size the client desires, with Modified Atmosphere Packaging technology that will result in a longer shelf life. 68
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Contact Telephone: +971 4 817 0000 Email: email@example.com Website: www.greenhouseuae.com
Ulrika Sörensen, chief commercial officer, YouBed, tells us about their latest technology.
What is your latest product launch? Our latest launch, the Swedish YouBed is the world’s first integrated pocket spring bed with adjustable firmness to suit each guest’s personal comfort preferences. The firmness of the mattress is adjusted using a hand control. What makes it unique? For the first time, there is a bed that can solve the hotel industry’s biggest problem which is to give each guest a guaranteed comfortable bed. Everybody is different, some guests prefer a soft bed, and some prefer it firm. With YouBed's patented innovation, hotels can now offer all guests a personalised sleeping experience. Why should hotels purchase your product? Guest personalisation is the winning strategy in hospitality and hotels are after all primarily in the business of selling a good night’s sleep. A good night’s sleep requires a comfortable bed, which is also what guests’ value most from their hotel
stay. With YouBed we guarantee increased guest satisfaction, great impact on guest reviews, increased average room rate and strong brand standards. What’s next for your company in 2019? Together with Business Sweden (The
Swedish Trade & Invest Council) YouBed is looking for the most suitable hotel brands to introduce this innovative product in the hotel industry, so in 2019 we hope to find launching partners all around the globe.
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Introduces whole bean solution at from 17th to 21st February Booth number Z5-D54 Pass by and see how we use the latest technology to enhance our ooerings