Hotel & Catering News Middle East March 2022 Issue

Hotel&Catering NEWS Middle East

MARCH 2022 | HOTELNEWSME.COM

A L L T H E L AT E S T F R O M T H E M I D D L E E A S T H O S P I TA L I T Y I N D U S T R Y

Gulfood 2022 The most expansive exhibitor line up to date Highlights from the largest F&B sourcing event in the world

SUNSET TURNS 10

SUNSET HOSPITALITY GROUP CELEBRATES 10YEARS IN THE REGION

THE BEST IN BEANS INTRODUCING NESCAFÉ’S BEST BREWS WITH THEIR IN-HOUSE BARISTA

A TRIP TO OMAN

AROUND THE WORLD TO OMAN WITH BARCELÓ MUSSANAH RESORT GM

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HERITAGE

DESIGN

GASTRONOMY

FASHION

The Lifestyle channel by 100% subtitled in English and Arabic On Arabsat - Badr 4 East - Transponder 19 - Frequency 12072 © Thinkstock

For more information, contact hotels@tv5monde.org 6

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style.tv5monde.com

Always by your side to offer your guests an extra star Whatever happens the #1 destination for premium entertainment ''en français''

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RECOGNIZING THE ACHIEVING WOMEN OF MIDDLE EAST AND AFRICA

VIRTUAL EVENT

MARCH 29, 2022 As a celebration of women business leaders across the Middle East and Africa, Mastercard has partnered with Entrepreneur Middle East to present the first ever Women SME Leaders Awards 2022.

We are inviting every women SME leader across all walks of lifeindividuals and organizations- to take part.

There are no costs for attending or nominating at this event.

Good luck to all and let’s celebrate women SMEs together!

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NOMINATE NOW WOMENSMELEADERS.COM #WOMENSMELEADERS

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MARCH 23, 2022

LEADERS Hospitality

AWARDS 2022

SUBMIT YOUR ENTRIES 10

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IN THIS ISSUE

32 COVER

GULFOOD 2022, THE MOST EXPANSIVE EXHIBITOR LINE UP TO DATE Highlights from the largest F&B sourcing event in the world

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POINT OF VIEW

MOVERS & SHAKERS

SUNSET HOSPITALITY GROUP CELEBRATES 10 YEARS OF SUCCESSFUL BUSINESS OPERATIONS

WELCOME TO THE METAVERSE. ENJOY Y OUR STAY!

THE RISE OF A LUXURY LANDMARK ON THE JEDDAH WATERFRONT

CHAIN FOCUS

ANTONIO GONZALEZ, CEO of Sunset Hospitality Group

By Martin Kubler, Chief Sloth at The Gluttonous Sloth, Horeca consulting with attitude

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THE BUSINESS OF SUSTAINABILITY

MAKING DELICIOUS POSSIBLE

ANANTARA THE PALM DUBAI RESORT JOINS WITH CROWN PRINCE TO SUPPORT “DUBAI CAN”

Presented by Nestlé

Introducing Bôtan Distillery, the world’s first alcohol-free spirit made exclusively from award-winning botanicals

Professional Leading chefs from across the UAE talk food, trends, and more

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2022 OUTLOOK

RADISSON HOTEL GROUP projects strong growth in 2022

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AROUND THE WORLD

BARCELÓ HOTEL GROUP EXPANDS TO OMAN DERMOT BIRCHALL, General Manager, Barceló Mussanah Resort

60 F&B FOCUS

SIP HERBS, NOT EXTRACTS

F&B FOCUS

THE MIDDLE EAST’S ORGANIC FOOD INDUSTRY, AN OPPORTUNITY WAITING TO BE CAPITALISED

By Chandra Dake, CEO and founder of Dake Rechsand

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AAblend blendofoflifestyle lifestyle&&luxury luxuryinin aatimeless timelesselegant elegantatmosphere atmosphere

sbe.com/sls-dubai sbe.com/sls-dubai @slsdubai @slsdubai

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Hotel&Catering NEWS Middle East EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net

SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue

CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGN Eliane Elias MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net Images used in Hotel & Catering News ME are credited when necessary.

Attributed use of copyrighted images with permission.

PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact Samer Alloush, Group Commercial Director samer@bncpublishing.net | T +971 55 776 4670 All rights reserved 2021.

Opinions expressed are solely those of the contributors.

Hotel & Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region.

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 United Printing and Publishing | upp.ae

Hotel&Catering NEWS Middle East ACCESS FRESH CONTENT DAILY ON OUR WEBSITE!

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In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web!

HotelNewsME @HotelCateringME Hotel & Catering News Middle East HotelCateringNewsME

Make Kouign amann on your own!

Ingredients 200g flour 5g salt 120g sugar 65ml water 65ml milk 14d baker's yeast 40g butter 140g slightly salted butter

Recipe

KOUIGN AMANN Have you ever tried to use salted butter in a sweet recipe ? A classic example of using salted butter can be found in the Kouign Amann, a famous breton cake.

In d e e d , b u t t e r i s a c r u c i a l i n g r e d i e n t in this recipe.

Preparation Using a standmixer, fitted with a dough hook, knead the flour, salt, 20g of the sugar, water, milk, baker's yeast and butter, for approx. 8 minutes, at slow speed then 3 minutes at a medium speed, until the dough comes off the edges of the bowl.

Spread the dough between two baking paper sheets and refrigerate for 30 minutes.

Butter is a crucial ingredient in this recipe, with the authentic versions about as savory as they are sweet. The name comes from the Breton words for cake (kouign) and butter (amann). The cake is slowly baked until the butter puffs up the dough and the sugar

caramelizes. If you’re looking for an indulgent afternoon pastry, look no further than this traditional favorite.

“You cannot do a dessert without French butter. For me, it is about the quality, about the flavour” By Chef M. Ofali, Ofali Bros.

Combine the slightly salted butter with the remaining 100g of sugar.

Take the dough out of the fridge and proceed like you would when making puff pastry, folding 3 times.

Fold the dough into a square and put it in a buttered and sprinkled with sugar mould of 18/18 cm in diameter. Leave it for 30 minutes at room temperature and cook it at 160 ° for about 1 hour.

Let the Kouign-amann cool before turning out.

The content of this media represents the author’s point of view only and is the sole responsibility of the author.

The European Commission is not responsible for any use that may be made from the information contained herein.

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HCNME EDITOR’S NOTE

The proof is in the pudding

F

ebruary was an electrifying month, with Gulfood as the main calendar event. The first day began on a Sunday, and with the weekend change, the flow of movement was light, and the day was slightly quieter. Monday morning, however, things shifted. It was no longer easy like Sunday morning. It was a loud, energic, and busy meeting place for all things F&B from all corners of the world. Every space on the showroom floor was occupied, each talk brought inspiration and action points, and every chef brought mouth-watering, bitesize samples to try. Gulfood 2022 presented huge waves of opportunities during each day and had the most expansive exhibitor line-up ever, including new pavilions from the Norwegian seafood industry, Uruguay, Panama, and Uzbekistan joined by newcomers from Australia, Colombia, South Africa, Switzerland, and Hong Kong. The most talked-about trend was sustainability, while the industry is already exploring new-age technology trends, the power of the consumer is forcing global industry players to

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make immediate changes to how they operate to make sustainability a reality and not just a buzzword. Young, aspiring Emirati chefs were given their time to shine in the first-ever edition of Gulfood Youth X, a new dedicated programme at the show to empower young talent in the F&B industry, Gulfood teamed up with global hospitality brand Hilton, and Dubai College of Tourism to launch YouthX with the first edition focused on young Emirati culinary creatives. And this was just one of the new agenda items, but you’ll have enough time to discover the rest and all the interesting, innovative ideas and products from the show in the pages to come. In this issue, you will also hear from Sunset Hospitality Group as they turn 10, take a trip around the world to find out what the tourism sector in Oman looks like, and learn how to create the perfect brew with Nescafé. The next big event on everyone’s radar is the prestigious GM Leaders Conference and the Leaders in Hospitality Awards 2022. The industry has been busy, and the proof is in the pudding, its time to honour the leaders, award the movers and shakers, and celebrate the fact that this vibrate industry is back to life. Starting with crucial conversations where we will meet with the region’s top general managers from the biggest hotel names to discuss challenges, debate trends, and deliver action points and ending with an extravagant awards evening filled with the industry’s best, this single day in March is what we’ve been preparing for and we cannot wait to welcome you.

SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net

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HCNME NEWS & APPOINTMENTS SAVILLS STRENGTHENS ITS GLOBAL RESIDENTIAL DEVELOPMENT TEAM WITH KEY HIRES AND RESTRUCTURE Savills has bolstered its global residential development consultancy team with two senior hires and a restructure of the global residential developments department. The new team members will be primarily responsible for growing the firm’s presence in the branded and luxury residential segments. Rico Picenoni joins the team as a director. Based in Savills Dubai, Rico has over 17 years experience in the hospitality and residential sectors, with a background in branded residential strategy. Prior to joining Savills, Rico was head of residential development at Accor for the Middle East and Africa. Jennifer Wadsworth joins the Savills London office as a director.

Her focus will be on building the branded residential transactions business, working closely alongside

Savills local partners and capital markets teams. Speaking on the appointments Riyan Itani, head of global residential development consultancy said, “The global residential development consultancy team is going from strength to strength and is a market leader in branded and luxury residential consultancy. “Jennifer and Rico will be instrumental in developing and diversifying our service lines with a focus on brand selection and negotiation, branded residential operations as well as transactional business through the sourcing of financial partners and outright sales for branded residential development opportunities.” Rico Picenoni, director, global residential development consultancy said, “Joining the global powerhouse that is Savills is exciting as the branded residential segment is witnessing more and more developers and brands exploring this unique space, especially in the Middle East.

Working together with industry pioneers across our global network will allow us to unlock value for our

FOUR POINTS BY SHERATON EXPANDS IN SAUDI ARABIA WITH THE OPENING OF FOUR POINTS BY SHERATON JEDDAH CORNICHE Four Points by Sheraton, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, has announced the opening of Four Points by Sheraton Jeddah Corniche owned by Al Murjan Group Holding. The hotel caters to the needs of everyday business and leisure travellers with its approachable, relaxed design and stylish comfort. Just 12 minutes away from King Abdulaziz International Airport and close to King Abdullah Sports City Stadium, the hotel is designed with the global traveller in mind. Featuring a classic and timeless aesthetic, the light and neutral colours throughout the hotel evoke a feeling of relaxation and balance. “Four Points by Sheraton Jeddah Corniche is a great addition

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to our rapidly growing portfolio in the Kingdom.We are confident that with its blend of stylish comfort and genuine service at an honest value, the hotel will meet the rising demand for high-calibre lodging in the market. This opening further compliments Marriott International’s commitment to supporting the growth of the country’s tourism sector,” said Sandeep Walia, Chief Operating Officer – the Middle East at Marriott International. Four Points by Sheraton, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, has announced the opening of Four Points by Sheraton Jeddah Corniche owned

by Al Murjan Group Holding. The hotel caters to the needs of everyday business and leisure travel-

clients and reinforce our position as the market leader in branded residences.” The appointments at Savills come after the firm combined its global residential development sales team with the UK residential development international sales team. The combined teams can now offer a bespoke sales and marketing strategy on a global scale from the inception to completion of a project utilising the international sales support across the Savills network.

lers with its approachable, relaxed design and stylish comfort. Just 12 minutes away from King Abdulaziz International Airport and close to King Abdullah Sports City Stadium, the hotel is designed with the global traveller in mind. Featuring a classic and timeless aesthetic, the light and neutral colours throughout the hotel evoke a feeling of relaxation and balance. “Four Points by Sheraton Jeddah Corniche is a great addition to our rapidly growing portfolio in the Kingdom.We are confident that with its blend of stylish comfort and genuine service at an honest value, the hotel will meet the rising demand for high-calibre lodging in the market. This opening further compliments Marriott International’s commitment to supporting the growth of the country’s tourism sector,” said Sandeep Walia, Chief Operating Officer – the Middle East at Marriott International.

NEWS & APPOINTMENTS

YAS PLAZA HOTELS APPOINTS RUBY ALFARO COMIA AS HEAD CHEF OF BLUE GRILL, YAS ISLAND ROTANA

Blue Grill Yas Island amps up their service this Spring with the hiring of new Head Chef, Ruby Alfaro Comia, who is clad with over a decade of experience in the kitchen and has an inclination for food for thought, literally. Ruby integrates her deep knowledge of human psychology into the dishes she produces to create a sublime experience for every patron through her flair for flavours and service.

After graduating with a Bachelor of Arts in Psychology from Lyceum Of the Philippines, Batangas, the Philippines in 2001, Ruby realised the significance of dopamine release through consuming excellent food, then used her combined understanding of chemistry in the human brain and love for food to pursue a career in the culinary industry. Moving to Dubai, she worked her way up from the bottom in 2006, beginning as a Sushi Teppanyaki Chef in the 5-star hotel, Al Bustan Rotana Hotel in Dubai, before continuing to work Chef De Partie roles in 2007 to 2013 in Intercontinental Hotel, Dubai Festival City and Warehouse Asian fusion restaurant & lounge. She took her career to new heights and challenges as she stepped into the senior roles of Sous Chef when she worked for Le Meridien Dubai Hotel and La Ville Hotel Autograph Collection between 2013 and 2017. Showing shining standards of service and quality cuisine, Ruby saw her first promotion to Head Chef in La Ville Hotel, where she then led menu planning and overall management of the kitchen staff.

NEW INTERCONTINENTAL FLAGSHIP RESORT OPENS IN RAK InterContinental Ras Al Khaimah Mina Al Arab Resort & Spa prepares for a grand opening in 2022, offering an idyllic, luxury island experience on the pristine Hayat

Island shoreline in Mina Al Arab, United Arab Emirates. The 351-room expansive escape will mark the first property for the luxury hospitality brand in the emirate, making it the flagship beachfront resort. All accommodations provide overwater views and access to a private balcony or terrace

area – perfect for a relaxed morning coffee or gazing upon the glowing dusk hues. From the spacious rooms for a romantic retreat to private pool villas for family escapes, each sanctuary seamlessly fuses modern luxury living with elegant local touches, just 45 minutes from Dubai.

KHALIDIYA PALACE RAYHAAN BY ROTANA APPOINTS NEW EXECUTIVE CHEF Khalidiya Palace Rayhaan by Rotana hotel appoints Patrik Havlicek as Executive Chef. A Czech national, skilled culinary professional, recognised for comprehensive knowledge of different international cuisines and incorporation of innovative approaches, Patrik brings more than 23 years of progressive experience as a chef within luxury hotels and resorts and fine dining restaurants in Europe and Middle East. Chef Patrik has been associated with Rotana Hotel Management Corporation PJSC

during the last 7 years, joining from the Rotana Capital Centre complex of Pearl Rotana – Arjaan Capital Centre and Centro Capital Centre.

“Cooking is one of the strongest ceremonies for life. The more you know, the more you can create.

There’s no limit to imagination in the kitchen.” – mentioned Chef Patrik.

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HCNME OPENINGS & LAUNCHES

Habitas AlUla, Official Partner of Richard Mille AlUla Desert Polo becomes the only modern tournament in the world to be staged in a desert environment Habitas AlUla is an official partner of Richard Mille AlUla Desert Polo. Habitas, the sustainable, experience-led hospitality brand has opened its latest “home” in the AlUla region. Launched November, 2021, Habitas AlUla rests within an ancient oasis in the desert canyons of the Ashar Valley, surrounded by sandstone cliffs and palm groves. The game-changing match, organised by the Royal Commission for AlUla, in partnership with the Saudi Polo Federation, is a new concept in the sport, placing the spectator at the heart of the action. Now in its second edition Richard Mille AlUla Desert Polo is a key component of the Royal Commission for AlUla’s equestrian commitment to reinforce Saudi

Arabia’s long-held historic ties to horsemanship heritage, culture, and the arts. As interest in equine events in the Kingdom grows, the aim is to make AlUla a world-class hub for equestrian experiences.

The event is the first official polo tournament to take place under the newly formed Saudi Polo Federation, with the unspoiled beauty of AlUla providing a unique, breath-taking natural stage for the event. Those taking part followed in the footsteps of ancient tribes who tamed wild horses to travel vast distances

The world’s first sustainable eating NFTs debut

in Dubai The world’s first NFTs dedicated to sustainable eating has debuted in Dubai at the ‘Out of the Box’ food and beverage event for industry professionals that took place at Fairmont Dubai on February 15.

Linking art to sustainable eating and drinking, four talented Dubai-based artists created the eye-catching NFT collection. To commemorate the first-ever Green Star Awards, Emirati artist Hend Rashed Obaid created an NFT supported by FresOnTable that celebrates cuisine made with locally produced UAE ingredients, while Dubai-based, Mauritius-born artist Zaahirah Muthy created an

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in the spirit of exploration, trade and curiosity. Richard Mille AlUla Desert Polo spotlights the unexplored insight into over 2,000 years of human history at the site, encourages sustainable tourism to the region and provides a platform for arts and culture.

Richard Mille AlUla Desert Polo is one of the highlights of the Winter at Tantora festival. The first winter festival in the Kingdom ran from 21 December-12 February and featured a curated programme of international music, equestrian and gastronomy.

NFT dedicated to smart sipping supported by MonViso Natural Mineral Water, including sustainable beverages such as bio-dynamic wines, ethically produced coffee and tea, and natural mineral water. The next NFT, supported

by Italtouch, is a tribute to the great chefs of the world who are reinventing the concept of luxury at the table by using sustainable ingredients and practices and is by Malaysian-born, Dubai-based artist Sadie Sulaiman, while the fourth NFT by Ukrainian Dubai resident Tatiana Yatlo is dedicated to pastry and gelato made with sustainable methods to reduce waste, that has a positive impact on nature and use ethical ways of production.

OPENINGS & LAUNCHES

Dolce Hospitality Launch Four New Dining Concepts in the Heart of DIFC Nothing says glamour and good times more so than premium boutique operator, Dolce Hospitality. With a rich heritage that dates back to 1990 when Kate, Naomi and the supermodels du jour were regulars at the brands ever-popular Mayfair hangouts including Tantra, Mayfair Club and Emporium, Dolce Hospitality is well versed in its commitment to providing exquisite

dining experiences.

The key focus for Dolce Hospitality is always the critically acclaimed food that they serve.

From the attention to detail, to the highly regarded chefs that they employ and the finest ingredients they use, no stone is unturned when it comes to research and development at Dolce Hospitality. Providing a truly unique experience is paramount to the team who are set to disrupt Dubai’s hospitality industry with the launch of four new venues in the heart of DIFC. As part

of the ever-expanding portfolio of Dolce Hospitality; Mamounia, La Voile Rouge, Hidemasa and Dolce

Legends are the latest venues to make their way to the Middle East in Dubai’s financial capital, DIFC. Each offering

Botanica, new Pan-Asian Venue on Bluewaters, offers fine dining in private pods Botanica, the newest member of the Bluewaters fine dining landscape set to open soon, will transform luxury dining, featuring 22 private pods of different sizes with the capacity to seat up to 168 diners in total. Offering a unique, intimate, and personalised atmosphere unlike anywhere in the city, the restaurant and bar will serve exquisite Pan-Asian cuisine – a delectable fusion of Chinese, Japanese and Thai cookery with a modern touch. Taking the inside to the outdoors, Botanica’s air-conditioned pods are well-appointed with lush decor featuring abundant greenery, a large central table, and a rounded plush sofa to sink into and indulge in conversation, good company, and terrific food. An ambient atmosphere takes shape in at the indoor area in Botanica, with stylish black interiors contrasted with

canopies of flowing foliage and sleek, curved light fittings that add a radiance to the venue. The indoor area can seat up to 30 individuals.

Botanica’s menu will feature the best of Pan-Asian cuisine, catering to familiarity whilst adding a unique culinary flair to each dish. Guests can expect delicious medleys of seafood, poultry, vegetarian, and beef dishes, seasoned, and cooked to perfection. The menu includes the likes of rock lobsters with truffle, korean chicken bao, tom yum or tom kha soup, an assortment of

makis, nigiris and sashimis, Chinese dimsums and gyozas, Thai green curry, Burmese khow suey, Sichuan beef, miso ramen, laksa, pad thai, and more. Attention to detail is a priority, with private service appointed to each pod, ensuring that no guest leaves unsatisfied.

Located adjacent to the pedestrian bridge connected to JBR, the new venue will treat guests to sweeping views of the skyline juxtaposed with gleaming waters, whilst they enjoy an unparalleled private dining experience.

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HCNME CHAIN FOCUS

How would you describe the last 10 years?

The last 10 years saw Sunset Hospitality Group grow at an exponential rate. We have always focused on curating unique experiences, whether in a beach club, a night venue, or a restaurant. Developing hospitality concepts and making them into reality has been fulfilling and very rewarding. We love what we do: introducing and pioneering concepts that cater to the everchanging demands of our guests. Most importantly, we have had fun curating these concepts and are blessed to have an amazing team who works very hard every day to make everything happen.

Sunset Hospitality Group

CELEBRATES 10 YEARS OF SUCCESSFUL BUSINESS OPERATIONS ANTONIO GONZALEZ CEO AT SUNSET HOSPITALITY GROUP

Sunset Hospitality Group celebrated its 10th year of successful business operations this year and we caught up with the Group to talk about their contribution to Dubai’s vibrant hospitality industry through its F&B concepts that cover beach clubs, restaurants, and nightlife, as well as exciting news about METT Hotels & Resorts and the group’s expansion plans outside of the UAE. 22

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In all 10years, which year was your most difficult, and how did you overcome it?

The start of a new division has always been a delicate moment. We went from 1 division to 4 today – Living, Daylife, Dining, and Nightlife - with a big focus moving forward on operating full hotels and resorts while capitalizing on our food & beverage expertise.

When we move into a new space, there are always new challenges, even if it’s a natural evolution of the business. However, we overcome it by surrounding ourselves with experienced teams with the same desire and patterns to make the business a success.

The arrival of the Covid-19 pandemic was also one of the most challenging years, not only for us but for most businesses here and all over the world. It delayed some of our projects and put significant pressure on our business. Nevertheless, with the support of our team and key stakeholders, we became stronger after the last two years.

If your fundamentals are solid, if you have the right team, the right approach to business, and the right financial resources, there are good opportunities to capitalize when markets are uncertain. The secret is not to make any rash decision but to look at long-term planning, adjust your cost structure, and be as variable as possible so that you can fluctuate as the market changes.

How has Sunset Hospitality Group contributed to Dubai’s hospitality industry?

Dubai’s hospitality scene is one of the best in the world. The city is brimming with

SUNSET HOSPITALITY GROUP

the internationally acclaimed brand.

Located on the 51st floor of The Palm Tower, it offers a unique blend of Japanese, Brazilian and Peruvian culture and cuisine.

METT Hotel & Resort Bodrum

A unique concept focusing on entertainment, dining, and experiences. Our first property was awarded Favorite New Hotel (International) by Conde Nast Traveller Middle East Readers’ Choice Awards and TIME’s list of World’s Greatest Places in 2021. Our second METT Hotel will open in Marbella in summer 2022.

SUSHISAMBA

dining concepts, amazing hotels, beach clubs, so many great experiences. For the last 10 years, we have been fortunate to operate many outlets that have been popular with both residents and visitors.

We have also introduced unique worldclass concepts such as AURA Skypool & Lounge, which is recognised as the world’s first and highest 360-degree infinity pool. Described as an “oasis in the sky,” AURA brings island life to new heights in Dubai. The venue offers a duo of experiences: a chic pool deck where guests can dip between plush loungers and the cool waters of the swimming pool that snakes around the venue, and a luxe, laid-back lounge bar. The opening of AURA received local and international recognition from the press, such as the UK’s Daily Mail, CNN Travel, Conde Nast Traveller, and many more.

To date, which are some of your most successful F&B concepts - beach clubs, restaurants, and nightlife?

In their respective categories, each brand in our portfolio is successful. Our team commitment and focus on quality are essential to drive that success. Of course, every brand delivers different experiences, each concept is unique, but consistency in quality is key to our success.

To name a few, the award-winning DRIFT Beach Dubai was designed to transport guests to the elegant shores of the Mediterranean Riviera. The beach club with gorgeous views of Dubai’s skyline offers an array of luxury cabanas to enjoy a relaxing day.

SUSHISAMBA

The first Middle East location for

What does it take to sustain for 10years in this region?

You have to keep your pulse on-trend but stay true to your vision and values.

We bring people together to celebrate life, and all our concepts have this at the heart of the experience If your fundamentals are correct – as a company, as a business, and the concept you operate – then while managing the short–term, you also need to plan strategically for the long term.

The key to our success and the foundation of our business is our people. They are the ones who bring the customers’

METT-Hotel-And-Beach-Resort-Bodrum-Deluxe-Sea-View-Balcony

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HCNME CHAIN FOCUS

“ AND WE HAVE A FEW MORE LOCATIONS ON THE PIPELINE, WHICH WE WILL ANNOUNCE SOON.”

METT MARBELLA

experience to life. So we focus on having a workplace where our team takes pride in their job, and they can grow their careers.

Tell us about METT Hotels & Resorts and your expansion plans outside of the UAE? METT is conceived for today’s travelers looking for an ideal place to celebrate life and unwind. It is a unique concept focusing on entertainment, dining, and experiences, which complements the existing offering of the other more traditional 24

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hotel brands in each location.

We naturally saw an evolution from beach clubs to lifestyle resorts. We have exciting plans all around Europe. We have built a team in Europe to grow METT Social Living for expansion in Spain as we recently signed METT Hotel & Beach Resort Marbella, and we have a few more locations on the pipeline, which we will announce soon.

What are your plans for the next 10 years?

We will keep growing locally, as we see big potential in the

Middle East and internationally with extra focus on Europe, the US, and Asia, curating new experiences around the world and spreading our

presence globally.

And, of course, we will continue to deliver on our promise of bringing people together to celebrate life!

AURA Skypool & Lounge

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HCNME THE BUSINESS OF SUSTAINABILITY

ANANTARA THE PALM DUBAI RESORT JOINS CROWN PRINCE TO SUPPORT “DUBAI CAN” Anantara The Palm Dubai Resort announced its collaboration with Dubai’s Department of Economy and Tourism to support “Dubai Can”, an initiative from His Highness Sheikh Hamdan bin Mohammed bin Rashid Al Maktoum, Dubai Crown Prince and Chairman of The Executive Council of Dubai, to eliminate single-use plastics and embrace a sustainable future for tourism and living in Dubai.

Continuing commitment Having already removed all plastic bottles from the resort in 2021, Anantara The Palm Dubai Resort are firmly committed to supporting all further reduction of single-use plastics throughout Dubai and are proud to be at the forefront of sustainable travel within the region.

“Dubai Can” seeks to increase the use of refillable water bottles by improving awareness of the need to make sustainable choices and by providing access to free and safe drinking water across all areas of the city. By introducing recyclable glass bottles in all rooms, villas, apartments, and across seven dining outlets, Anantara The Palm Dubai Resort is already saving more than one million plastic bottles from being consumed every

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year. By signing up to “Dubai Can”, Anantara will play a key role in encouraging similar strides towards sustainability in all areas of life in Dubai.

Proudly awarded Green Growth 2050 platinum certification to mark outstanding sustainability standards two years running, Anantara continues to be passionately committed to providing responsible hospitality and reducing waste throughout its operations. In 2022, it is Anantara’s mission to reduce waste and the use of energy and water by 5% on previous years. Anantara The Palm Dubai Resort will also implement a major solar hot water project, glass recycling, and an employee water bottle and drinking dispenser initiative.

These steps, alongside low flow water-saving technology and biodegradable takeaway packaging, are just a few of many ongoing Anantara initiatives to improve sustainability and drive a better, more responsible future, not just for Dubai but for the world. “Dubai Can” represents a major step towards a culture of conscious living in Dubai and the United Arab Emirates.

“Our hope is to continue building sustainable programs in the next decade. At Anantara The Palm Dubai Resort we are dedicated to maintaining sustainable growth. Minor Hotels sustainability philosophy is our motivation that inspires all our plans and actions in three main areas: Environmental, Economic and Social. “Dubai Can” is a key initiative that we are proud to support,” James Hewitson, General Manager, Anantara the Palm Dubai Resort.

2022 OUTLOOK

Radisson Hotel Group projects strong growth in 2022

I

n 2022, Radisson Hotel Group will continue the strong expansion plan of its popular luxury lifestyle Radisson Collection brand with many openings in key gateway destinations.

Key 2022 openings include the highly anticipated and recently renovated Radisson Collection Hotel, Berlin in an unparalleled location in Berlin-Mitte, Mansard Riyadh, A Radisson Collection Hotel designed as a homage to the signature Parisian Haussmann style of the mid-1800s, the Radisson Collection Re-

sort, Galle in the popular seaside destination of Sri Lanka and the Radisson Collection Hotel, Gran Vía Bilbao, conveniently located in the heart of the city, within minutes of Bilbao’s iconic attractions. In 2021, the Group celebrated the opening of key Radisson Collection properties in popular destinations such as Seville, Venice, Milan, Bodrum, Nanjing, and Shanghai, bringing the brand portfolio to 45 hotels in operation and under development. Radisson Individuals, the Group’s conversion brand established in

2020, will welcome more than 13 new destinations in 2022 with properties in Russia, UK, India, Belgrade, Athens, Paris, and Istanbul.

In 2021 the Group’s resorts portfolio added around 20 new signings, bringing the total resort’s portfolio to over 100 properties in operation and under development. As borders continue to open and leisure travel returns, Radisson Hotel Group will be expanding its lifestyle resort portfolio with more than nine hotels in key resort destinations such as Dubai and

Vietnam with the opening of Radisson Resort Dubai Palm Jumeirah and Radisson Blu Resort, Hoi An. 2021 also marked the 10th anniversary of Radisson Blu as the largest upper upscale brand in Europe with a further expansion to 400 properties in Zambia, Saudi Arabia, Morocco, and India. In 2021, Radisson Hotel Group marked a key milestone with the opening of its 100th hotel in India and cementing its leading international position in Turkey, Morocco, Vietnam, China, and Italy. The Radisson brand – which counts close to 300 hotels – expanded its presence in cities like Amsterdam, Dubai, Shanghai and New Delhi.

“2021 has been another exciting and challenging year due to the ongoing COVID-19 pandemic. The context triggered us to innovate which resulted in more possibilities and opportunities. We look forward to creating more growth in 2022. A heartfelt thank you to our owners, colleagues, investors, shareholders, and guests who have continued to support us throughout the journey so far” says Elie Younes, Global Chief Development Officer, Radisson Hotel Group.

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POINT OF VIEW

WELCOME TO THE METAVERSE

Enjoy your stay!

by MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE

From being announced in June 2021 to being estimated worth $800 million by 2024

by Bloomberg, the metaverse is currently rocking the world.

The principle idea – a fully immersive and persistent 3D digital environment – is not a new and has been around since the ‘90s. Until recently, the metaverse vaguely annoyed me, because I didn’t understand the hype and failed to see how it impacts our industry. A few people have written about the metaverse and hospitality, but the articles mostly focused on things which we’re either already doing (e.g. virtual & hybrid meetings, virtual tours) or on things which seem vaguely useless or over-hyped (e.g. hotels creating their own NFTs).

Jyst look at Meta’s (previously Facebook) recent Super Bowl

half-term spot, which was – to put it mildly – somewhat bizarre and featured robot dogs stuffed into a trash compactor.

Robot dogs aside, the million-dollar question surely is, whether the Metaverse will shape into something vaguely useful or just go down the Internet rabbit hole like a wet squib. There’s certainly no shortage of interest – lots of people, right now, are asking what the metaverse means not only for them but also for businesses and society on the whole and industries and companies are scrambling to see how they can jump on the metaverse bandwagon, hoping that it’s destined to change the world.

To a certain extent, talking about what “the metaverse” is, seems a bit like talking about

what “the internet” meant in the 1970s. The building blocks of a new platform were in the process of being put together, yet no one really knew what the reality would look like eventually. Right now, you can mentally replace the phrase “the metaverse” in a sentence with “cyberspace.”, without changing the meaning substantially most of the time, because the term doesn’t really refer to any one specific type of technology, but rather a broad shift in how we interact with technology. Simply put, the metaverse is a virtual reality world where users can interact, game and experience things as they would in the real world. Using current AR and VR tech, they can immerse into this world and interact with overlaying objects and people in the visual projected in front of them. Virtual versions of people, objects, and landscapes will allow us to explore brand-new environments and make experiences more accessible to everyone.

Wait a minute! Isn’t this all just a big pile of nonsense?

Well, yes and no. The problem clearly is that, the current hype of selling virtual art, creating metaverse avatars, and buying and selling virtual real-estate, won’t sustain the metaverse in the long run and won’t make it overly interesting for hotels and restaurants to get involved.

Having said that, if you look a little harder, you can begin to see how technologies and platforms are coming together under the metaverse umbrella, which could actually be very useful and profitable for hospitality businesses.

Take start-ups like Pinktada or Opala, which both have many metaverse-like elements. It’s worth remembering that the metaverse isn’t something new as such, but

that what is new is that it connects previously unconnected elements. For example: Right now, you can order put on a VR headset and explore a virtual world or destination, but that’s about it. You could also attend a 3D culinary experience like Le Petit Chef, but you cannot really choose where such experiences take place or who you’re meeting. I can see the metaverse enabling things like ordering a dish in a virtual restaurant, interacting with the restaurant’s employees virtually (i.e. your avatar meets the restaurant’s waiter and talks to him/her), and then getting the food delivered and enjoying in your own home, but in the virtual environment of the restaurant. It’ll be like sitting on your couch, but also at a table in the restaurant.

Useful? Not sure. Enjoyable?

Probably.

Blockchain technology is another thing that’s currently “just floating around”, but might be profitably tied into the metaverse. Think ID verification, processing secure payments, tracking loyalty programs, voice control, and the use of robotics. Also, if you’re running a venue that puts on concerts or, soon, soon, allows casino-style entertainment, branching out into the metaverse could allow you to double and triple your customer base virtually overnight.

Right now, there’s perhaps too much metaverse hype, but let things cool down a little and move on from NFTs (Marriott already created a few, by the way) and overpriced virtual real estate, and we might be getting somewhere.

I’m not saying, jump right into virtuality, but keep an eye on the metaverse – if for no other reason than to check that nobody opens a virtual hotel or restaurant in your name.

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GULFOOD 2022

Gulfood 2022 The most expansive exhibitor line up to date Highlights from the largest F&B sourcing event in the world

by SEYMONE L MOODLEY

The 27th edition of the world’s largest F&B and hospitality show gathered more than 4,000 companies and industry leaders from 180 countries spanning across six continents this February, at Dubai World Trade Centre.

Underlining its status as the most important event for the global F&B industry, Gulfood 2022 brought a raft of industry policymakers, disruptors, and game-changers to propel conversations from agenda to action and shine light on some of the biggest issues, new technologies, and emerging trends in a sector increasingly being influenced by evolving consumer behaviours.

With 40 percent of the participants being newcomers offering market breakthrough products and innovations. Gulfood 2022 is the first event of the year to truly represent the ever-evolving global F&B trends to meet those consumer demands.

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Below Farm, the Abu Dhabi-based farm focused on sustainably-growing a range of mushrooms

Spanning 21 DWTC halls, Gulfood took a deep dive into the rise of e-commerce, sparked a shift from dialogue to direct action on zero waste, empowered the best young talent in the food industry and brought together some of the world’s top chefs in an unmissable show, according to organisers.

“It has been an extremely difficult time for the global industry to connect,

Mark Napier, Show Director, Gulfood

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which is why Gulfood is so important. It is about creating a new way of working across the global food system due to the pandemic. Gulfood is a must-attend event,” says Mark Napier, Show Director, Gulfood.

“Everybody in the business of food knows that this is where global prices are set, trade partnerships are done, and where people are looking at the future of the food industry.”

Underlining the emergence and rapid growth of e-commerce, driven by the increasing transition to online shopping and delivery, the all-new Gulfood Inspire conference programme dived into key themes and opportunities, looking at how the digital marketplace is “both a disruptor and facilitator across the F&B supply chain,” adds Napier.

Renowned for providing global opportunities, this year’s Gulfood once again connected global producers and buyers, showcased impact-driven solutions, new products and trends that are impacting

the entire value chain as well as addressed global industry challenges.

GULFOOD 2022 OPENS WORLD OF TRANSFORMATIVE OPPORTUNITIES FOR GLOBAL F&B With the industry already navigating new-age technology production and distribution trends, consumer power is now forcing industry players worldwide to radically innovate to meet their increasing demand for products and services that will aid sustainability and public health and drive down the sector’s carbon footprint.

The show brought the industry together to chart a better future as it strives to curb waste, improve ingredient provenance, refine packaging, meet sustainability goals, and prove itself as a responsible and responsive eco-system.

GULFOOD 2022

Gulfood 2022, UAE

A new Gulfood industry report, commissioned by show organiser DWTC and produced by Mintel, reinforces this sentiment, states consumers are now dictating terms and influencing the sector’s future.

“Consumers are more aware of the urgency for climate action and want to believe they can make a difference,” states the report. In Mintel’s own sustainability barometer, global consumers have highlighted climate change as their top environmental concern and confirm it will impact their food choice.

In recent years, interest in renewable energy has been growing rapidly to reduce carbon footprint, especially in food processing. The rising interest in clean energy from food manufacturers is also linked to dwindling cost of renewables.

According to United Nations Sustainable Development Goals, affordable and clean energy “is central to nearly every major challenge and opportunity the world faces today”.

Large companies like Bimbo Bakeries pledged to reduce its carbon footprint by using 100% renewable electrical energy by 2025, and Barilla also committed to offset carbon emissions by promoting the use of renewable energy.

Similarly, brands in the Middle East are starting to embrace and take a leading role in the journey towards a more sustainable society.

“Brands will need to simplify choices for consumers by making products that have lower carbon impact but also communicate their impact in a straightfor-

ward yet comprehensive manner. Two thirds of consumers surveyed globally by the Carbon Trust support carbon labelling on products,” added the report.

The recharged sustainability focus will require a huge shift in the way producers and retailers run businesses and interact with their customers.

In a second report on ‘Next-level sustainability in animal foods’ Mintel points to a growing importance among consumers around regenerative agriculture, carbon reduction and zero waste as consumers seek eco and animalconscious products. It all adds up to a combination of issues demanding urgent attention in an industry reeling with power shifts and beset by challenges that leading names in the business are ready to onboard. Also, according to Mintel sustainable packaging continues

to be top-of-mind with consumers. This is, in part, because the concept is easy to understand and is often explained on pack. For next-level sustainability claims to make a difference in consumer behaviours, brands will need to bring these concepts to life with greater detail and storytelling.

The 2022 edition of Gulfood acted as a springboard for some of the latest innovations in sustainable packaging and carbon zero food products. Costa Rican based El Gusto showcased its latest single-serve drip coffee in a compostable envelope and recyclable box – an innovative breakthrough for its type of packaging. New Zealand based NZMP brought their first certified carbon-zero butter – formed entirely by a sustainable production lifecycle and renewable energy.

“The key trend for the industry in the years to come, will be to deliver on a growing demand for healthy and sustainable food,” said Ørjan Kjærvik Olsen of the Norwegian Seafood Council.

“For us in the Norwegian seafood industry, this means to continue to focus on environmental impact in all aspects of our operations. From the feed we use in aquaculture, to the strict regulations we set on fisheries, to the utilization of the whole fish for human consumption.

Both because we are certain sustainable seafood has a big part to play in dealing with the climate crises, but also because we believe this will directly influence our bottom line.”

‘Most Impactful Sustainable Product’ - Olam International Limited

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“GULFOOD 2022 REINFORCED THE EVENT AS THE GLOBAL SECTOR’S UNDISPUTED TRANSFORMATION POWERBROKER.”

Hospitality leader Hilton honoured with the ‘Growing Movement’ award for its zero waste drive

Austria’s backaldrin says it will actively be seeking positive alliances and leadership roles at Gulfood 2022. “The event will be a watershed,” said company spokesperson Wolfgang Mayer. “This is the industry’s decisive moment to demonstrate conclusively that it has read the consumer sentiment wisely and is ready to take the issues on board.

Sustainability is a growing concern worldwide and we have been committed to sustainability for many years. Areas where significant reductions have already been achieved are packaging and fuel reduction of the company’s own fleet. Many resources are also being used to develop viable solutions in the areas of energy-saving or greening.”

ing in the Desert’, the session looked at the journey to a breakthrough land-based aquaculture salmon producing method that’s fresher, cleaner, and far more sustainable than imports, saving 30,000 tonnes of carbon a year.

Featuring a host of highcalibre industry decision makers taking the stage are Hon. Peter Gatirau Munya,

Minister of Agriculture, Livestock, Fisheries and Cooperative, Kenya; and Hon Silvio Schembri, Minister for Economy, Investment and Small Businesses, Malta, underlining how to supercharge recovery for the post-pandemic F&B Supply Chain on day one of the conference.

Another one of the many sessions that paved the way

for the F&B industry was ‘Cloud, Virtual and Alternative Kitchens – Optimising Profitability: Viable Business Models and E-Commerce Partnerships’ delivered by Ziad Kamel, VP – Consumer, Kitopi and Tapan Vadya, CEO (UAE), Papa John’s on day two.

DWTC read the sentiment and responded by exposing the issues debated at the Gulfood conference and industry talks programme and by introducing the event’s global campaign with the launch of Gulfood Zero Waste in partnership with restaurants and hotels.

Gulfood 2022 reinforced the event as the global sector’s undisputed transformation powerbroker.

“We are bringing together a

INSPIRING TRANSFORMATION Looking at sustainable farming was Ocean Harvest’s cofounders Haytham Shansal and Robert Kapustas. Titled ‘Off the Hook: Salmon Fish-

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New sustainable innovations and market product launches to debut at upcoming edition of Gulfood

GULFOOD 2022

hugely influential gathering of over 4,000 exhibiting companies, high-level speakers from 120 countries and in excess of 100 award-winning chefs, including Michelin Star and ‘World’s Best’ winners, business leaders and government policymakers to address these seismic issues,” explained Trixie LohMirmand, Executive Vice President, Exhibitions and Events, DWTC. “This represents sector leaders intent on change and an industry audience ripe for leadership. With all sectors of the global F&B community represented from regulation setters and policy makers, to producers, wholesalers, distributors, and retailers, together under one roof, there cannot be a better event at a better time to thrash out a better future for the industry and society.”

Gulfood 2022 had its most expansive exhibitor line-up yet including new pavilions from the Norwegian seafood industry, Uruguay, Panama, and Uzbekistan who will be joined by newcomers from Australia, Colombia, South Africa, Switzerland, and Hong Kong.

Interesting new products and launches • The first edible, flavoured and 100% BIODEGRADABLE straw in the world [Exhibitor: Gianni and Gelato General Trading LLC]

• First certified carbon-zero butters [Exhibitor: NZMP; Product Name: Organic Butter Carbonzero™] • First clean label vegan and plant-based cheese locally produced in the UAE [Exhibitor: Agthia Group PJSC; Product Name: Freakin’ Healthy® Plant Based Cheese Spread] • Launch of the Gold and Silver Premium Bottled Water range – natural mineral water bottled at source [Exhibitor: TyNant] • A regional first: a range of 100% natural tonics made with Grade a British Honey – sustainably sourced to protect bee population [Exhibitor: Buzbee’s] • First and only +20 UMF honey packed in on-the-go spoons [Exhibitor: Al Malaky Royal]

NEW EVENTS AND HIGHLIGHTS Gulfood Zero Waste For the first time, worldwide F&B companies, major hotel groups within the region and award-winning restaurants united to power a key global agenda: reducing food waste and driving sustainability across the ecosystem.

Gulfood Zero Waste initiative rolled out at the show and beyond the show, across all our key partners and dining destinations.

Across the show, Gulfood collected all food waste and turned it into essential compost and by-products benefitting local soil and local farms – in partnership with The Waste Lab (a women-led, impact-driven start-up offering interactive digital platforms to champion the circular economy).

Also at the show: Acclaimed chefs from the Hilton Group and award-winning restaurants such as Boca presented their

Hunter Foods Limited, a MENA region leader in innovative, alternative snacks and foods

bespoke Gulfood Zero Waste dishes, alongside masterclasses.

Continuing the momentum of driving positive impact across the industry, Gulfood also announced new Zero Waste awards with 4 categories: Zero Waste Changemakers, Community Collaboration, Growing Movement, Most Impactful Initiative, Zero Waste Hero Instead of awarding regular trophies to the winners, Gulfood will plant trees for each winner in

GULFOOD INSPIRE A redefined conference programme set the stage for thoughtprovoking content and riveting perspectives from stakeholders of the F&B ecosystem and beyond. The power-packed line-up included nearly 150+ speakers covering the key topics and trends that matter: Post-Pandemic F&B Landscape, Gulfood Global Changemakers (Startups), E-Commerce, Zero Waste; Gulfood YouthX (First-Ever Youth Empowerment Programme), Gulfood Women Leaders and Chef Talks.

Commencing the conference programme will be Her Excellency Mariam Al Mheiri, Minister of Climate Change and Environment, Government of the United Arab Emirates addressing the global audiences gathered at Gulfood.

Notable speakers on stage represent key leaders and influential minds from: United Nations’ World Food Programme (WFP); Kenya’s Ministry of Agriculture, Livestock, Fisheries and Cooperatives; SDG2 Advocacy Hub; Fonterra; Olam Group; Mars; Dubai Chamber of Commerce and Industry; Hilton Group; Noon; Talabat; Choithrams; InstaShop; Emirates Nature – WWF; Kitopi; Gates Hospitality; Wamda; ChatFood; Arbor School; Sweden FoodTech; among many more.

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vision of shaping ‘productive youth with an entrepreneurial spirit who realise their full potential and embody Emirati values’.

Inspired by this vision, Gulfood 2022 saw the unveiling of the first-ever youth empowerment platform for the F&B industry – Gulfood YouthX. In collaboration with Hilton and Dubai College of Tourism, Gulfood YouthX gave the most promising chefs a launchpad to advance their careers and become the next culinary leaders of tomorrow.

The programme entailed mentorship and scholarship, where shortlisted chefs were invited to participate in a culinary challenge at the show (along with mentoring by renowned Hilton trainers – Kasdi Dahari, Executive Chef of Hilton Palm Jumeirah and Laila Al Mansoori, Chef at DoubleTree by Hilton Resort and Spa Marjan Island).

‘Most Innovative Organic Product’ - International Trade Centre

GULFOOD TOP TABLE Gulfood Top Table took culinary experiences to new heights with a star-studded line-up of award-winning chefs and food influencers presenting live across 50+ masterclasses. Industry media personnel, disruptors and global trendsetters will come together in this live culinary extravaganza.

More than 70 chefs from 50 restaurants created more than 1,000 creative dishes across the five days.

Featured chefs included: Antonio Bachour, the 2018 World’s Best Pastry Chef, often described as a “confection master”; 2-star Michelin chef Tom Aikens; Nick Alvis,

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Co-Founder of renowned homegrown restaurant, folly; top Emirati chefs Khaled Al Saadi, co-founder of FAE Café, and Faisal Naser, founder of Lento; and Dubai-based Syrian culinary ace Mohamad Orfali.

First-time workshops at the Top Table included: Oyster Shucking, Pickling, Preserving and Fermenting, Fine Art of Butchery and Tea Tasting.

GULFOOD YOUTHX The UAE has made significant strides to ensure engagement of youth, listening to their voice and enhancement of their skills of leadership. The UAE’s National Youth Agenda outlines the

GULFOOD GLOBAL CHANGEMAKERS Through a spotlight on emerging foodtech, agritech, e-commerce and technological innovations in the food sector, Gulfood Global Changemakers offered a chance to discover the next big trend in F&B even before they start trending.

The future-focused startup programme saw 30-40 embryo ventures pitch innovative ideas and food tech solutions to venture capitalists and investors.

GULFOOD INNOVATION AWARDS One of the industry’s most prestigious awards, this year Gulfood Innovation Awards received more than 300 entries from 65 countries

across 12 categories. Winners were awarded trophies at the show, at their stands itself.

SOME KEY HIGHLIGHTS OF THE OVERALL PROGRAMME 70+ chefs united to show their culinary creativity, including several Michelin Star Chefs 50+ masterclasses 150+ speakers including F&B business leaders, ministers, policymakers, retail heads, technologists, agriculturists, analysts, and futurists attended this year’s event.

GLOBAL F&B TRENDSETTERS HONOURED AT GULFOOD INNOVATION AWARDS 2022 The awards attracted over 300 entries from 39 countries, underlining Gulfood’s appeal as the global gateway for industry breakthroughs.

This year’s edition of the Gulfood Innovation Awards was one of the most hotly contested editions to date.

“The sheer volume of entries this year underlines Gulfood’s status as the premier platform for bold industry players to unveil what they have been working on and use it as a springboard to demonstrate how they are rising to the challenge of driving the industry forward,” said Mark Napier, Show Director, Gulfood.

“The competition produced some of the most innovative submissions we have seen, and it was no easy task for the judges to select the winners. The level of innovation shows the F&B industry is in safe hands with so many companies sharing our goal to create and change the sector for the better.”

GULFOOD 2022

An expert panel of industry professionals were tasked with identifying winning innovations in eight categories: Most Innovative Beverage; Most Innovative Dairy Product; Most Innovative Frozen or Chilled Food; Most Innovative Halal Product; Most Innovative Organic Product; Most Innovative Health, Wellness and Plant-Based Product; Best Packaging Design Impact; and Most Impactful Sustainable Product.

“THIS YEAR’S EDITION OF THE GULFOOD INNOVATION AWARDS WAS ONE OF THE MOST HOTLY CONTESTED EDITIONS TO DATE.” PUSHING THE ENVELOPE OF SUSTAINABILITY In the sustainability categories, the ‘Best Packaging Design Impact’ award

was handed to Tertulia Brugge S.A. for its San Marcos and San Ramon Single-serve drip coffee, which is housed in a compostable envelope and recyclable box. Meanwhile, homegrown UAE food and agri-business company Olam International Limited scooped the prize for the ‘Most Impactful Sustainable Product’ for its lightly salted almonds in composite canister packaging.

“Sustainable food product development is a cornerstone of Olam’s innovation. With innovation centres across the globe, we work closely with our partners to deliver on-trend, sustainable and tasty food products, and beverages. This product is made using sustainably grown almonds, we have implemented advanced beekeeping practices in Australia to protect the bee population and to naturally enhance the pollination of our almond orchards,” said Kamesh Ellajosyula, Chief Innovation Office, Olam Food Ingredients.

“To complement our sustainability practices, we also use solar energy, and our almonds are packed and marketed in composite, cost-effective,

‘Most Innovative Health, Wellness & Plant-Based Product’ - Spinosi

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UAE-based EroeGo won the ‘Zero Waste Changemakers’ award, for its fast and efficient methods in reclaiming mis-shaped fruits and vegetables discarded by producers

biodegradable and recyclable material, designed by our operations and technical packaging experts.”

SHOWING THE WAY FOR HEALTH AND WELLNESS Spinosi, the artisan homemade pasta producer from Italy, was recognised for its Fettuccine Zero+ product made from red lentil flour, which was named ‘Most Innovative Health, Wellness and Plant-Based Product’. Aimed at athletes and sports enthusiasts, the unique pasta has a place on the plate of health-conscious consumers thanks to its high protein and fibre content.

Marco Spinosi, owner of Spinosi, said: “Our high protein product is the perfect creation for our sporty customers and those who are gluten intolerant. This award further cements the product’s moto, ’Eat Healthy and Keep Fit’, and it means a lot to our brand to be recognised in such an international event. It gives great support for us to introduce other innovative products to the regional market.”

Latvia’s King Coffee Service Ltd was crowned winner in the ‘Most Innovative Beverage’ category for its Rocket Bean Roastery/Rudy’s Kombucha – a 100% keto, 99% coffee coldbrewed Kombucha. With zero alcohol content, the coffee is also 100% halal. French innovation came to the fore in the ‘Most Innovative Frozen or Chilled Product’ category, with

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KOKIRIKI recognised for its Veg-Toona, a 100% vegan tuna with all the flavour and fibrous aspects of fresh seafood.

The NZMP Organic Butter Carbonzero™, from Fonterra, was named the ‘Most Innovative Dairy Product,’ underscoring the New Zealand brand’s pioneering F&B efforts. The award for the ‘Most Innovative Organic Product’ meanwhile, was scooped up by the International Trade Centre for its Watermelon seed oil in capsules.

“As one of the key, most competitive, international food sourcing events, Gulfood is an outstanding business hub. Participating here as an exhibitor and, moreover, winning Most Innovative Organic Product Award, allows our watermelon seed oil in capsules to receive tremendous publicity through the right business channels,” said Viktor Sidorenko, Director Vesta Lider LLC, partner of the Association of Kherson Watermelon Producers, which is part of the International Trade Centre collective.

Portugal’s Carob World Portugal, LDA, which champions carob-based products, was honoured with the ‘Most Innovative Halal Product’ award for its Carob Syrup BIO, an iron, calcium, and potassium rich ingredient.

The Gulfood Innovation Awards 2022 were assessed by a panel of industry veterans: Lianne Walsh, Founder of Palm PR; Jane Barraclough, Founder of Yalla Magazine; F&B

GULFOOD 2022

journalist and consultant Claudia De Britto; Abu Dhabi chef Faisal Naser, Founder of Lento; and Vineetha Sony, Head of Trade Advisory Services, OCO Global.

HOMEGROWN BRANDS THAT HIGHLIGHT UAE’S FOOD SECTOR INNOVATION The UAE’s growing community of eclectic food producers turned global heads at this year’s Gulfood with a raft of homegrown innovators launching and championing a variety of new-to-market products.

As the Government of the UAE pursues a multipronged food strategy to reduce the country’s reliance on imports, a plethora of homegrown start-ups and established food sector heavyweights have leveraged Gulfood to readdress the import-export imbalance.

One of the market entrants, Abu Dhabi-based Below Farm, is seeking to increase reliable and costeffective accessibility to exotic and flavourful mushrooms by growing locally, with the additional benefit of facilitating fresh produce supplies quicker than international competitors.

“We are excited to be launching Below Farm at Gulfood in the UAE,” said Bronte Weir, Co-Founder, Below Farm. “Our goal is to supply affordable, hard-tocome-by products of good quality from the region for the region. We will be supplying a sustainably grown range of mushrooms, including king oyster, shitake, and lion mane, which are a great alternative to seafood.

The response from retailers

has been incredible and we are looking forward to seeing our produce on the UAE supermarket shelves in the very near future.”

Elsewhere, AWS Distribution - a leading FMCG distribution company that has operated in the UAE for over 40 years - has launched a dedicated range of private-labelled brands to help meet gaps in consumer demands, especially around affordable products, that have been escalated by supply chain issues caused by the Covid-19 pandemic.

“Post-pandemic, we saw a great opportunity to enter the market with new products to address the gaps arising from consumer demands shifting to more affordable products. In the region’s private label industry, where the focus remains on offering the best quality and price to reach the most customers, there is strong and healthy competition from brands. Some of our new launches include a line of products tailor-made for the Filipino expat market, new lines of washing and baby detergents, as well as coffee brands which will be available on UAE shelves from next month,” said Usama El Gohary, General Manager, AWS Distribution.

Hunter Foods Limited, a MENA region leader in innovative, alternative snacks and foods, has leveraged Gulfood 2022 to launch four new flavours of hand-cooked potato chips.

One new flavour is Bzar, an Emirati spice mix created by UAE entrepreneur Shaima Al Zaabi, who took part in a F&B Innovation Lab initiative held in cooperation with the Khalifa

Foundation.

“The collaboration with Shaima and the Khalifa Foundation has been a fantastic journey for us. One of our aims is to work closely with, and launch products for, the local community.

This new flavour range perfectly aligns with our objective,” said Ananya Narayan, Managing Director at Hunter Foods Limited.

Finally, Food Specialities Limited (FSL), a leading solutions provider to the MEA’s food and beverage industry, has launched the region’s first meatreplacement ready-mix. The award-winning innovator has created plant-based (vegan) chicken and beef replacements, PLANTA, created in just five minutes using pea protein, plant fibre and seasoning mixes.

The resulting blend can be used to make an array of dishes such as cutlets, burgers, nuggets, kebabs.

FSL head of marketing and innovation, Dhruv Dhawan, said: “Our market research revealed the majority of plant-based products are imported, and with this comes higher price points for products. Our plant-

“POST-PANDEMIC,

WE SAW A GREAT OPPORTUNITY TO ENTER THE MARKET WITH NEW PRODUCTS TO ADDRESS THE GAPS ARISING FROM CONSUMER DEMANDS SHIFTING TO MORE AFFORDABLE PRODUCTS.” based mix is a regional first and is the result of major investments in our innovation lab to research the best blend of ingredients and create a more cost-effective, locally-produced healthy meat replacement.”

COMMITTED CHANGEMAKERS FROM KITCHEN TO CLASSROOM AND COASTAL PRESERVATION RECOGNISED IN INAUGURAL GULFOOD ZERO WASTE AWARDS Future-focused changemakers was awarded for their drive and determination to tackle a growing food industry challenge at the inaugural Gulfood Zero Waste Awards.

Gulfood 2022 to open world of transformative opportunities for Global F&B

HOTELNEWSME.COM | MARCH 2022

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HCNME COVER

The zero-waste heroes, including global hospitality leaders, local schools, and homegrown change movements, were crowned as part of Gulfood’s drive to transform agenda to action.

According to latest data from the United Nation’s Food and Agriculture Organisation (UN FAO), one third of the world’s food produced for human consumption is wasted annually – approximately 1.3 billion tonnes per year.

UAE-based EroeGo, which is currently making waves in promoting the beauty of ‘ugly’ fruit and vegetables, impressed judges in the ‘Zero Waste Changemakers’ category, for its fast and efficient methods in reclaiming misshaped fruits and vegetables discarded by producers and delivering them to customers at a discount.

“Gulfood is a massive show.

Seeing so many people come together under one umbrella to talk about sustainable food and how we can do better to

ensure society is practicing zero waste is so impressive.

I am excited to receive this award for the team. Being able to reclaim food is huge as it is a social issue,” said Daniel Solomon, Founder, EroeGo. “Sustainability is not just a trend; it is part of who we are and our everyday conversations as individuals.

Living healthier and being conscious of what we put in our bodies is crucial. This is only the beginning; education is needed to ensure sustainability is put into practice.”

Dubai’s forward-thinking Arbor School won the ‘Community Collaboration’ award for its dedication to promoting sustainable living in society. Throughout the year, the school offers a variety of highly engaging community programmes for its children and parents, with a focus on educating and instilling a sense of responsibility towards the environment and food sustainability. The mas-

terclasses include everything from pickling, preserving, and fermenting, to vegan cooking, upcycling, and seed starter courses.

Multinational hospitality leader Hilton, which has a portfolio of more than 6,100 properties worldwide, was honoured with the ‘Growing Movement’ award for its recently announced ‘Travel with Purpose 2030’ goals, which aims to reduce waste output in managed operations by 50%, and food waste sent to landfill by 50%.

Ahmad Kasdi, Executive Chef at Hilton Ras Al Khaimah Resort and Spa said: “‘Travel with Purpose’ ensures that when staying at our hotels, you will be using sustainable, zero-waste products. We also recently signed a partnership with Fresh on Table to exclusively source 19 ingredients from local farms.

We are proud that the initiatives we have introduced have made a mark on the UAE’s hospitality industry.

“This wonderful award is for all the chefs and our team leader. Hilton is a global company that has always supported the movement of zero waste, and we continuously work towards practicing sustainability in our operations.”

Meanwhile, the ‘Most Impact Initiative’ award went to The Dubai Oyster Project, a joint initiative between UAE entrepreneur Fadi Abu Ghali, The Maine New England Brasserie Co, Arbor School, and the Emirates Marine Environmental Group (EMEG).

The project rehabilitates reef systems off the coast of Dubai using discarded oyster shells from The Maine’s three outlets. The shells are donated to the Arbor School where children, their families, and school personnel transform the shells into a natural reef for the EMEG reserve near Ghantout.

Omar Shihab, General Manager of BOCA, was named ‘Zero Waste Hero’ for his unwavering commitment to the cause. He has pioneered several projects as the creative mind behind the region’s best sustainable restaurant, including reusing glass bottles and corks at the restaurant, conserving cooking oil to be turned into biodiesel, collaborating with local artists to create unique local produce art pieces with Jameel Arts Centre, and more.

ITALIAN EXPERTS DISCUSS STRATEGIES TO MOVE FROM AGRITECH 4.0 TO AGRITECH 5.0

Gulfood 2022 will herald huge new business generation

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Italy is renowned for its excellence in the use of new technologies for farming, as well as for its leadership in organic crops. Such leadership is achieved using

GULFOOD 2022

sought-after marque which guarantees that you are buying premium quality.

“The region is a very important market for lamb in general, especially for Welsh Lamb. Therefore, getting a chance to see our existing customers as well as making some new customers is a very crucial part of the work that we do. We’ve got a number of cuts for retail and for the foodservice market on show here,” said, Rhys Llywelyn, Market Development Manager at Hybu Cig Cymru, Meat Promotion Wales.

Italian experts discuss strategies to move from agritech 4.0 To agritech 5.0

advanced machinery throughout the entire food supply chain, from agricultural production to food transformation, fields where Italy ranks 1st and 4th for exports worldwide. Moreover, Italian agri-food clusters are devoted to combining innovation and tradition, with a growing attention to sustainability and to the environment.

The discussion on the Italian Agrifood sector took place at the Innovation Talk “Italian Technologies for Sustainable Agriculture and Circular Economy”; organised by the Italian Trade Agency (ITA), in cooperation with the Embassy of Italy in the UAE, the Consulate General in Dubai and the Italian Commissioner’s Office of the Italy Pavilion at Expo 2020 Dubai, the Talk put the spotlight on how Italy is incorporating new technologies and circular economy principles into their traditional processes of agriculture.

The Innovation Talk was officially opened by Paolo Glisenti, Commissioner General Italy’s Pavilion, and the panel of experts, moderated by Josè Rallo, Board of Directors, Italian Trade Agency, included Barbara Beltrame, Vice President, Confindustria; Massimiliano Giansanti, President, Confagricoltura; Giulia Giuffrè, Irritec Board Member and Sustainability Ambassador; Alessandro Malavolti, President, FederUnacoma; Alessandro Paini, General Manager/President, SACMI Beverage. H.E. Nicola Lener, Ambassador of Italy to the UAE, also attended the event and shard with the public his closing remarks.

Guest speakers presented some Italian innovations applied to the agri-food sector, in line with the UN 2030 Agenda and the global objectives of sustainability and social responsibility, looking forward to a new way of thinking about agriculture. The use of precision farming for collecting and elaborating useful data for rationalising the use of natural resources and circular agriculture aimed at using a minimum number of external inputs were discussed.

“THE REGION IS A VERY IMPORTANT MARKET FOR LAMB IN GENERAL, ESPECIALLY FOR WELSH LAMB.” MEET THE MEAT Welsh Lamb, a premium quality lamb producer from Wales, sizzled in this year’s edition of Gulfood.

The five-day event featured the latest food and beverage products showcased across eight primary market sectors: Beverages; Dairy; Fats and Oil; Health and Wellness; Pulses, Grains and Cereals; Meat and Poultry; Power Brands; and World Food. Among the Meat & Poultry section is premium quality cuts, Welsh Lamb. What makes Welsh Lamb stand out? Well, to start, farmers in Wales only use the finest grass, sharpest sheepdogs, and best-kept husbandry secrets. The Lamb producer has also been awarded PGI status, the highly

INVEST NORTHERN IRELAND BROUGHT TOP BRANDS FROM THE REGION TO THE BIGGEST F&B PLAYGROUND IN THE WORLD Invest Northern Ireland is Northern Ireland’s regional economic development agency that promotes business in and between Northern Ireland. The agency brought top brands from the region to the biggest F&B playground in the world and among these brands are, crisp and snack manufacturer, Tayto Group that produces over five million packs a day across seven UK sites including their original factory at Tandragee Castle in the rolling hills of Northern Ireland. Robin Wall, Export Sales Director at Tayto group said that Gulfood is the most well attended trade show that he is involved with internationally. The organisation also featured Ireland’s largest oat miller and breakfast cereal producer White’s Oats on the Gulfood 2022 showroom floor, where Stuart Best, Business Development Manager at White’s Oats gave potential buyers an overview of the products on display and spoke about the brand’s intentions to expand here in the region, as well as, Greenfields Ireland Limited, known for sourcing and supplying the finest dairy ingredients, specialist milk products and finished dairy products to customers throughout Europe, the Middle East, South America, Far East and Africa. “Gulfood for us is probably the most important show that we attend every year. It’s very dynamic, there are a lot of changes happening all the time.

After what we’ve all been through it’s nice to see so many people,” said Roger O’Neill, Export Director at Greenfields Ireland Limited.

HOTELNEWSME.COM | MARCH 2022

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come as you are.

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MARCH 2022 | HOTELNEWSME.COM

434 rooms | co-working spaces | monkey bar | tandoor tina ernst | nomad dar bar | rooftop pool & sauna | spa | gym

#hellodubai

we are now open!

Overlooking the museum of the future, near dubai international financial centre, 25hours hotel one central boasts 434 rooms and suites in addition to flexible events and co-working spaces.

A total of four characterful restaurants and bars take guests on a culinary trip around the world from northern india to the beer gardens of bavaria: this is where urban nomads meet desert flowers, where local heroes meet the well-traveled. Alongside rental of mini cars and schindelhauer bikes the hotel will also feature the extra hour spa, rooftop pool and dubai's first mixed-gender rooftop sauna.

enjoy

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@ / # 25hourshotels HOTELNEWSME.COM | MARCH 2022

45

HCNME MAKING DELICIOUS POSSIBLE

What’s your favourite dish to eat and why?

I personally love eating homemade traditional food, prepared using modern cooking techniques such as Sous-Vide Spicy Chicken, Blue Cheese Foam Salad, and much more.

What are you cooking up today? Tell us more about the dish.

Today, I am making a pan seared herbed Veal Fillet Tenderloin, using MAGGI® Mashed Potato enhanced with beetroot purée, garnished with a selection of colourful vegetables and served with a delicious gravy sauce, using CHEF® Demi-Glace Powder.

As a chef, what are the top ingredients and products you’re using these days?

Due to the competitive nature of the market, I like to differentiate myself by using high quality meat such as the Tomahawk Mayura and Wagyu 9+ steak, which has made my cooking style unique and artistic.

RITA MGHAMESS RITA MGHAMESS

LEBANESE NATIONAL, MGHAMESS HAS 4 YEARS OF CULINARY EXPERIENCE, SEVEN MONTHS OF WHICH ARE IN THE UAE. Can you give us a glimpse of your career journey so far?

Having a BA degree in Culinary Arts and Restaurant Management from Saint Joseph University of Beirut, I have recently moved to Dubai to work as a chef at Hunter and Barrel Restaurant, a high-end Steak House. My passion for cooking started at a young age when I started 46

MARCH 2022 | HOTELNEWSME.COM

preparing food for my family and friends. I decided to study culinary arts because I enjoy creating new dishes and combining food with art. Along with my studies, I have worked at high-end catering and pastry establishments, where I have gained a wealth of experience as well as developed my skills.

What are some of the most recent important food trends you can tell us about?

Dry aged meat is one of the food trends that has recently emerged in this industry. It is an important process as it helps the streak develop deep flavours and makes the meat far more tender. This also gives more value and quality to the dish.

What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?

I would advise them to follow trends and be distinctive. In addition, they should always be consistent in providing good quality products.

INGREDIENTS

VEAL FILLET TENDERLOIN VEGETABLE • 150 pcs Beetroot • 60 g Baby asparagus • 50 g Broccolini • 15 g Garlic whole • 60 g Onion • 10 g French thyme • 1 pkt Edible Flowers • 1 pkt Sakura (microgreens) DRY STORE • 30 g Sea salt • 15 g Black pepper corn • 100 ml Olive oil • 50 ml Non-alcoholic red wine

PROTEIN ITEMS • 500 g Veal filet tenderloin DAIRY • 50 ml Milk • 100 g Butter • 50 ml Cooking Cream NESTLÉ PRODUCTS • 40 g MAGGI® Mashed Potato Powder • 50 g CHEF® Demi-Glace Powder

FIND OUT MORE ABOUT US HERE:

HOTELNEWSME.COM | MARCH 2022

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HCNME MAKING DELICIOUS POSSIBLE

pistachio’. The chebab is a delicious Emirati pancake that can be made savoury and served with cheese or sweet and served with honey and date molasses.

Today I will be making the chebab with a twist by using different ingredients like rose water, mascarpone and white chocolate.

It’s a simple dish to prepare and can be enjoyed for breakfast, dessert or as a snack.

As a chef, what are the top ingredients and products you are using these days?

I try to use the best local ingredients and products as much as I can and avoid using low quality ingredients as that will reflect in the flavour of the final dish. I am grateful for the good relationship with all my suppliers because I know where their ingredients are coming from.

RITA SOUEIDAN HEAD CHEF

LEBANESE NATIONAL, SOUEIDAN HAS MORE THAN 7 YEARS OF CULINARY EXPERIENCE, BORN AND RAISED IN UAE. Can you give us a glimpse of your career journey so far?

I am currently the Head Chef at Maisan15. I have always had a passion for cooking from a young age.

My journey started with cooking at home and from there I continued to build my own healthy dessert line; Sweetfix by Rita. This led me to my career in a professional kitchen.

What’s your favorite dish to eat and why?

I would say the Miso Baba Ghanoush 48

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with Dukkah and Pistachio that I created for Maisan15. I love this dish because I was able to elevate the humble eggplant ingredient by mixing it with flavours of Japan and the Middle East.

What are you cooking today?

Tell us more about the dish.

I will be preparing a ‘rose and saffron chebab with a white chocolate mascarpone and honey cream topped with a cardamom honey and

What are some of the most important recent food trends you can tell us about?

In my opinion, sustainability is the way of the future and chefs are now putting more effort into purchasing local and seasonal products and in general supporting sustainability initiatives. We all have a responsibility to look after our environment. The other trend I have noticed is plant-based foods, as more people have moved toward a vegan diet.

What would you advise suppliers and food service professionals who are looking to offer their best to the market and meet demand?

I would advise suppliers to get to know their chefs and develop a good relationship with them. It is important to understand what the latest food trends are and of course always offer the best quality ingredients. Consistency, quality, and timely delivery are key.

INGREDIENTS

WHITE CHOCOLATE MASCARPONE TOPPED WITH CARDAMOM HONEY AND PISTACHIO’ DRY STORE • 150 g All purpose flour • 16 g Granulated sugar • 3 g Instant yeast • 3 g Baking powder • 4 g Ground cardamom • 2 g Saffron • 55 g White chocolate

DAIRY • 1 Egg • 240 ml Full fat milk • 250 g Mascarpone NESTLÉ PRODUCTS • 175 g Nestlé® Cream Honey

FIND OUT MORE ABOUT US HERE:

GENERAL STORE • 250 ml Honey • 9 ml Vegetable oil • 18 ml Rose water HOTELNEWSME.COM | MARCH 2022

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HCNME F&B FOCUS

Hospitality Food & Beverage Trends in 2022

by NAJI HADDAD, MIDDLE EAST GENERAL MANAGER AT DELIVERECT

The food and beverage sector is in a pivotal moment of change and digitalisation, with delivery becoming vital for long-time survival. The past year has seen the food delivery industry boom.

We saw this come to life when we found ourselves at Deliverect helping to process more than 1.5 million orders per week in the last year - a 750% increase from the year before.

Even more staggering: the global online food delivery market was worth $7 billion in 2020 and increased to $126.91 billion in 2021. The market is expected to reach $192.16 billion in 2025,1 so it’s safe to say that online food delivery is only just getting started and will continue to grow.

Today, restaurants are looking for ways to thrive in the ‘new normal,’ which includes lots more orders and delivery options.

Restaurant owners are looking for ways to sell more easily and to reach more customers with less hassle. With an ever-changing external landscape, restaurateurs need a solutions-based approach to help their restaurants digitise, streamline and manage their sales in order to thrive in the online space and to effectively manage and grow business.

Here are some trends that will dominate hospitality’s food and beverage sector in 2022: Direct to Consumer Restaurants have had to rely on external channels (e.g. 3rd party marketers, societal trends) for consumer insights, but in 2022 restaurants will take more ownership, using their own direct channels to sell online and dispatch (e.g. use of omni-channel technology, such as: online app ordering, to track and observe delivery order records), in order to gain a better understanding of their consumers’ preferences.

Not only will restaurants sell more through their own delivery channels - they may also manage the delivery themselves with services like dispatch. The result will be a more connected customer experience that will satisfy the consumer’s need for personalization, which will increase revenue for businesses.

Smart Dining Much of the restaurant industry has and will continue to invest in in-store tech. Many have gone toward contactless payment solutions through the use of QR codes and/or tableside ordering technology to minimize customer contact with restaurant

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workers. Operators are also experimenting with cutting-edge air filtration and surface cleaning technologies to make diners more comfortable when sharing space with a crowd. Smarter tech that have artificial intelligence, such as robots, will be used for restaurant food delivery.

Sustainability Inefficiency within the delivery process contributes to the food waste crisis. Deliverect helps restaurants reduce order error by almost 80%, which leads to less food wastage (as well as less lost revenue on refunds for our customers). Beyond this, we provide all partners with resources for sustainable suppliers to help them along their journey. More environmentally friendly packaging is being introduced to restaurants and food delivery channels and will continue to be a major priority in 2022.

The Great Resignation There are many vacant positions across the region as hospitality firms compete with retailers and delivery businesses for staff.

Covid has been the primary driving force behind the industry’s labour crisis. There currently is and unfortunately will continue to be a challenge with maintaining healthy retention levels of staff working across the hospitality industry.

Recruitment of new staff members will also be a struggle, with the rising number of unfulfilled hospitality job vacancies. To help

HOSPITALITY’S FOOD & BEVERAGE TRENDS IN 2022

combat this, we recommend restaurants have strong recruitment/employee recommendation programs in place, so that positions can be filled quickly when needed.

Restaurants Built For Food Delivery There is immense pressure on restaurants to keep up with the increasing demand of food delivery orders, whilst still having to cater and serve in-person diners. The restaurant of the future will be built with two doors - one door for in-person customers and one for riders to come in and pick up orders, without having to disturb the customers.

Food delivery boxes will also be collected from an outside window, a bit like a fast food drive-thru. This way, riders can pick up without having to physically step foot in the restaurants, which is the current setup with some fast-food chains.

Optimising Profit Starting now - and likely into the years to come - there will continue to be a valiant effort to optimise profit in order to help

revive the hospitality industry and its contribution to the economy. 2022 will see more restaurants incorporate review management within their business model, in order to closely monitor profit levels and how to best increase profits (if levels are flagging).

In order to optimise and therefore increase profit levels, businesses need to increase customer retention and conversion levels. For this reason, there will be a rapid increase in the frequentness of promotions and discounts at all times of the year, not just on social calendar events.

Marketing Becoming an Integral Part of a Business Strategy Restaurants need to make their brands stand out from the crowd by ensuring their website and social media channels are up-to-date, as well as having an easily accessible menu that includes enticing pictures and so on.

Upgrading The Customer Experience Restaurants will continue to introduce

digital menus available through WiFi or QR codes to help cater for a contactless customer experience. Digital menus are an upgrade for customers: they make for a faster/more efficient (and more sanitary!) dining experience because customers can order and pay for their meal on a tablet instead of relying on usually busy waiting staff. Further, instead of the waiting staff randomly checking on guests to ask about refills, customers can order right from the table.

Overall in 2022, we will see the wider food and restaurant industry evolving with an even greater focus on technology.

We will also see the food delivery sector become an increasingly crucial factor in the survival of food & beverage hospitality.

Tech allows the sector to expand its reach and it provides a flowing stream of revenue. Consumers’ habits have permanently changed, with a greater preference for convenience and eating at home, and businesses need to adapt accordingly. May the hospitality industry not only continue to survive, but also thrive in 2022 and beyond!

HOTELNEWSME.COM | MARCH 2022

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HCNME AROUND THE WORLD

Barceló Hotel Group

expands to Oman “Oman is uniquely blessed with natural landscape and cultural phenomena that have been recognised by UNESCO as sites that are of outstanding historical value.”

B

arceló Hotel Group is the hotel division of the Barceló Group, which is the 29th largest hotel chain in the world. It currently operates more than 270 leisure and city hotels with 4 and 5 stars, and over 60,000 rooms in twenty-two countries worldwide, all marketed under four brands: Royal Hideaway Luxury Hotels & Resorts, Barceló Hotels & Resorts, Occidental Hotels & Resorts and Allegro Hotels.

In May 2021, Barceló Hotel Group’s UAE portfolio received prestigious recognition at the TripAdvisor Travelers Choice Awards 2021 with Barceló Residences Dubai Marina, Occidental Dubai Production City and Dukes The Palm, a Royal Hideaway Hotel being recognised in top 10% of hotels worldwide. Additionally, the company attained the prestigious ‘World’s Leading Hotel Management Company in 2021’ at the 2021 World Travel

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Awards for the second time, previously, gaining the accolade in 2019. Currently, Barceló Hotel Group operates 6 iconic properties under the Barceló brand umbrella in Oman and the UAE. In the UAE, these include the Group’s prestigious Dukes The Palm, a Royal Hideaway Hotel, Barceló Residences Dubai Marina, Occidental Sharjah Grand, Occidental Dubai Production City and Occidental Al Jaddaf. In July 2021, the leading Spanish hotel chain entered into an agreement with Oman Tourism Development Company (OMRAN Group), to operate the Al Mussanah Resort. Rebranded as Barceló Mussanah Resort, the Group has established a strong presence in Al Batinah South Governorate in Al Mussanah, Oman with the aim to enhance tourism experiences and activities in the resort while bringing new operational and management concepts to its various facilities in the Sultanate.

BARCELÓ HOTEL GROUP

Oman has always been a prospective source market with immense growth potential for Barceló Hotel Group.

Barceló Hotel Group established a presence in the Omani market in the vibrant district of Mussanah. With Barceló Mussanah Resort, we are offering our unique Spanish hospitality flair in the Sultanate; with the aim to support Oman’s destination with the development of international markets and enhance the experience of guests including local, regional, and international visitors.

INTERVIEW DERMOT BIRCHALL GENERAL MANAGER, BARCELÓ MUSSANAH RESORT

Barcelo Mussanah Resort - Overview

Why Oman from a business point of view?

Oman has one of the largest convention centres in the region, with the prestigious venue set to host the World Athletics Race Walking Team Championship in March 2022. The venue and the many hotels in proximity are situated within a short drive to Muscat International Airport, as well as excellent venue spaces for hospitality and recreation. Oman is ranked as the fourth safest country in the world and is quickly becoming a leading Global MICE destination. The Sultanate has breath-taking scenery, with more than 3,000km of coastline contrasting to the majestic Hajar mountains, soaring to over 3,000m at the peak of Jebel Shams.

“ OMAN HAS ALWAYS BEEN A PROSPECTIVE SOURCE MARKET WITH IMMENSE GROWTH POTENTIAL FOR BARCELÓ HOTEL GROUP. ”

Why Oman from a tourism point of view?

Oman is uniquely blessed with natural landscape and cultural phenomena that have been recognised by UNESCO as sites that are of outstanding historical value. These include the Fort in Bahla, settlements and tombs in Bat, and the frankincense trail in the Dhofar region.

The ‘Falaj’-based water conservation and distribution system as a unique Omani feature has also gained notable prominence as heritage sites and many such ingenious irrigation systems are still functioning in Oman.

Visitors can also enjoy the hundreds of forts dotted along the landscape, many of which were influential in shaping the history of Oman today. If being in nature and the outdoors is your forte, head for the Ad Dimaniyat Islands for fantastic diving, or Jebel Akhdar for some of the best hiking trails in the world.

What is the Sultanate’s tourist, leisure, and hospitality promotion campaign?

Oman Tourism Development Company (OMRAN Group) in conjunction with the Ministry of Heritage and Tourism recently launched Visitoman.om. The integrated digital platform is certainly an ambitious promotion initiative which makes Oman a much more attractive destination by leveraging the Sultanate’s competitive advantages collectively.

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HCNME AROUND THE WORLD

Al Mina Caffe - Barcelo Mussanah Resort

The platform serves to digitise the tourism supply chain supporting global distribution of promotional campaigns to attract leisure and hospitality visitors to the Sultanate.

Barceló Hotel Group entered the Omani market with Barceló Mussanah Resort with the aim to enhance the tourism development in the Sultanate and support the government’s vision to position Oman as one of the leading tourist destinations in the world.

Tell us about the reason behind hosting several leisure and sports events in Oman?

The direct return on international sporting events might not look that attractive at a glance. However, adding in the media coverage, the pre-event training camps, endorsements, repeat events and the tremendous positive impact that Para Olympic and Olympic medallists, world, and national champions have 54

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on the youth and local communities, makes leisure and sports events a cornerstone in nurturing talent at grassroots level in the Sultanate.

Sporting events in Oman has a reputation for providing amazing experiences for athletes and their families.

This is thanks to years of investment in the development of Omani Sports Event Managers, professional coaches, referees, and marketers.

The sports event ecosystem is underpinned by enormous support from the Ministry of Culture, Sports & Youth, Royal Oman Police, Royal Navy of Oman, Municipalities, national and local media, and the many thousands of volunteers who marshal events to ensure a safe and a fun environment for all participants and spectators.

Can you list some of the sustainable best practices in Oman?

In the most recent UN Sustainable Development Report 2020, Oman ranked third

among Arab Countries and 22nd worldwide for sustainable development in the travel and tourism sector. The Ministry of Environment in the Sultanate are incredibly supportive of volunteer initiatives to develop sustainable practices.

In December Barceló Mussanah Resort successfully attained the OmanSail Guinness Book of Records challenge for the most nationalities collecting litter in one location, with seventythree nationalities retrieving a total of 344kgs along the shores of Oman. Similar initiatives take place quietly in Oman every weekend, with organisations such as the Environmental Society of Oman (ESO), a non-profit organisation dedicated to conserving the environment of Oman, doing a fantastic job in generating awareness regarding the positive impact we can have on our immediate environment.

At Barceló Hotel Group, sustainability and innova-

tion are efficiently integrated in our services, offering guests and visitors a unique experience, coupled with our unmatched Spanish hospitality flair.

Describe the Spanish hospitality and Omani culture fusion?

It has been an honour to lead the team in welcoming Barceló Hotel Group to manage our resort, which was recently rebranded to Barceló Mussanah Resort.

As the leading Spanish hotel chain in Middle East and the 29th largest hotel chain in the world, hospitality and innovation are part of the core values at Barceló Hotel Group. This spirit of enthusiasm and generations of hospitality experience has enabled us to attain the World’s Leading Hotel Management Company award at the World Travel Awards in 2021, and successfully combine to make Spanish Hospitality and Omani charm a perfect match.

JUDGES ANNOUNCED

THE STAGE IS SET, KNIVES SHARPENED AND 8 CHEFS READY TO BATTLE IT OUT AT SEAFOOD SCOTLAND’S CHEF POISSONNIER OF THE YEAR UAE.

Seafood Scotland’s intense qualifier round with the theme of ‘Around the World’ culinary dishes produced the competition’s top 8 chefs, our culinary stars are now set to take on the live semi-final challenge on 21st March 2022 at The Emirates Academy of Hospitality Management. This high-stake semi-final will test the competing chefs’ work organisation and management, food, hygiene, health, and safety skills. The top 4 chefs from the live semi-finals will move on to the finals in May 2022.

Wayne Tapsfield Chairman of judges

Ben Tobitt Managing Director Ben’s Farmhouse Middle East

Howard Ko Executive Chef CÉ LA VI Dubai

Judging the event are the exceptionally talented Wayne Tapsfield, Chairman of judges known across the globe for his experience in various aspects of the culinary scene, healthy living concept mastermind Ben Tobitt, MD of Ben’s Farmhouse ME and Michelin star culinary extraordinaire Howard Ko - Executive Chef at Ce La Vi Restaurant Dubai.

Stay glued for updates on www.sfschefcompetition.com and Ymakan social media pages as we unravel the exciting happenings behind Seafood Scotland’s Chef Poissonnier of the Year UAE.

HOTELNEWSME.COM | MARCH 2022

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YOUR MONTHLY GRIND BY

INTRODUCING OUR WORLD OF COFFEE MEET OUR BARISTA A passionate certified barista trainer with over seventeen years of experience from both the Commercial and Specialty coffee industry.

“I started my journey in coffee back at home in the Philippines with Starbucks for 6 years. I started as a Barista and got promoted to Assistant store manager.

Then I moved to Dubai and worked with Costa Coffee as a barista but quickly moved up the ranks and got promoted to Core skills trainer and Certified Brand Auditor. I stayed with the company for seven and a half years and trained more than a thousand baristas. Sometime later an opportunity came, I was offered to Head the training and quality division of a Specialty Micro roastery in Dubai, Seven Fortunes Coffee Roastery based in Al qouz where I went on to work for 3 years. Then finally, I joined Nestle as a coffee barista and just completed my 1st year anniversary last month. I am also a Specialty Coffee Association (SCA) certificate holder of various modules from barista to brewing, I also completed a Sensory training course for both Foundation and intermediate courses and other various training courses related to coffee.”

Billy James De Leon Professional Barista

OUR BEANS NESCAFÉ WHOLE BEAN PRODUCT OFFERING NESCAFÉ® Intenso (A blend of Arabica and Robusta)

NESCAFÉ® Espresso (A blend of Arabica and Robusta)

A blend of Arabica and Robusta coffees. It has a strong body, low acidity and good bitterness balanced by a full and creamy texture with nice cocoa notes.

A very well balanced blend of Arabica and Robusta coffees. It is a full-bodied espresso, with dark chocolate and hazelnuts notes.

Origin: Portugal

Origin: Portugal

NESCAFÉ PREMIUM WHOLE BEAN PRODUCT OFFERING NESCAFÉ® Brasile NESCAFÉ Superiore ®

(100% Arabica Ethically sourced thru rain forest alliance certified farms)

It has a medium body, medium acidity, low bitterness and sweet almond notes.

Origins: mix from Brazil and Colombia

(100% Arabica Ethically sourced thru fair trade certification)

The characteristics of our single-origin Brasile coffee beans are perfect for an intense Espresso or an aromatic and fruity Late Macchiato.

Origins: Brazil

All NESCAFÉ® coffees are responsibly grown and ethically sourced through our NESCAFÉ® Plan.

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JOIN US FOR OUR CUPPING SESSION Recipe:

Ground Coffee (Coarse grind size): 12grams Water heated to 93’C temp: 200mls

Method:

1- Grind the coffee: Coarse size - Ground coffee into the cupping bowl.

2- Wetting / Coffee Saturation: Pour the hot water and ensuring you are fully saturating the coffee with the water.

3- Steeping: Wait for 4 minutes to steep the coffee and while waiting, start smelling the aroma of the coffee.

4- Break: Breaking the coffee crust using the back part of the spoon at the same time smelling the aroma of the coffee.

5- Skimming: Using 2 cupping spoon, gently skim off all the coffee crust.

6- Tasting / Slurping: Slurp the coffee. The louder the better because we want to incorporate air through our mouth to spread the coffee in our entire palate ensuring we taste all possible notes and don’t burn our tongue.

A CLOSER LOOK INTO OUR ESSENTIAL COFFEE DRINKS

ESPRESSO

A small but intense coffee drink.

Recipe: Coffee: 16 grams Espresso: 45mls Extraction time: 25 seconds

CAPPUCCINO

A very creamy cup of coffee made with a shot of espresso and combined with a smooth and velvety rich steamed milk.

Recipe: Coffee: 16 grams Espresso: 45mls Extraction time: 25 seconds Milk: 160mls of milk heated to a temperature of 55°C Chocolate Powder: Dusting on top

CAFÉ LATTE

A light and milky coffee made with a single shot of espresso combined with milk and topped with a small amount of milk foam.

Recipe: Coffee: 16 grams Espresso: 45mls Extraction time: 25 seconds Milk: 160mls of milk heated to a temperature of 55°C Chocolate Powder: Dusting on top

JOIN THE WORLD OF

Contact us: 800 595950 HOTELNEWSME.COM | MARCH 2022

57

HCNME MOVERS & SHAKERS

Juice bar

The rise

of a luxury Landmark on the Jeddah Waterfront “The hotel is perfectly positioned within proximity of the city’s premier shopping areas and is just a stone’s throw from the Jeddah Corniche Circuit, home to the Saudi Arabia Grand Prix – the fastest street circuit in Formula 1.”

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MARCH 2022 | HOTELNEWSME.COM

Shangri-La made its brand debut in Saudi Arabia last month on the 22nd of February – the Kingdom’s inaugural Founding Day – with 220 new light-filled accommodations, three exceptional restaurants, extensive wellness facilities, and a dedicated kids’ club.

The opening of Shangri-La Jeddah marks the dawn of a new era for Saudi Arabia as a leisure destination, welcoming discerning travellers in a location blessed by endless views of the Red Sea and set to become one of the city’s most vibrant lifestyle and dining destinations.

The hotel is perfectly positioned within proximity of the city’s premier shopping areas and is just a stone’s throw from the Jeddah Corniche Circuit, home to the Saudi Arabia

SHANGRI-LA

Grand Prix – the fastest street circuit in Formula 1.

Situated in the exclusive Burj Assila, a 64-storey architectural icon and Jeddah’s tallest building – a soaring 260 metres high tower – the hotel forms part of the two-billion Saudi Riyal, 60,015 square meter mixed-use development project which is also home to 116 state-of-the-art Burj Assila Residences available for sale.

The 220 world-class accommodations, including 148 deluxe guestrooms and 55 suites, as well as 17 serviced apartments, feature views over the Red Sea and the Jeddah skyline from floor-to-ceiling windows which illuminate the light colour palette, with blue and beige accents awaiting guests. Providing remarkable sea views, the spacious balconies and sophisticated room

design mimic the glistening serenity of the waterfront.

Guaranteed to become one of the city’s most exciting dining addresses, Shangri-La Jeddah’s restaurants blend traditional flavours with local influences and modern techniques for a one-of-a-kind experience.

The new outpost of awardwinning restaurant Shang Palace, a new home in Jeddah for soulful modern Chinese cuisine, infuses traditional Chinese motifs and Arabesque patterns, creating a see-and-beseen space inspired by traditional courtyard siheyuan houses where the service and ambience are as exciting as the food.

Additionally, guests can experience a truly interactive culinary experience at The Waterfront Kitchen, a yacht-inspired all-day-

dining restaurant with vibrant live cooking stations and a range of global delicacies, or gather and relax at exquisite boutique patisserie COPA, where the fine art of coffee and chocolate pairing meet.

The Wellness Club at Shangri-La will offer extensive health and wellness facilities for men and women across two floors, including a full range of state-of-theart Technogym cardio machines and weights.

The facility is also home to The Spa at Shangri-La, featuring a bespoke menu by award-winning experts Natura Bissé, a sauna and Jacuzzi, as well as a Hammam with a range of treatment rooms. Spa rituals and experiences are delivered by highly skilled therapists from around the world, with a menu focusing on effective beauty

“The 220 world-class accommodations, including 148 deluxe guestrooms and 55 suites, as well as 17 serviced apartments, feature views over the Red Sea and the Jeddah skyline .”

and wellness therapies, complemented by carefully selected products to encourage journeys of inner balance and absolute relaxation, skin renewal and rejuvenation.

A serene 25-metre outdoor swimming pool with spectacular seaview is located on the seventh floor alongside extensive recreational facilities. Guests can cherish moments with family and little ones, thanks to the introduction of a fun-packed Kids’ Club with an immersive roster of activities and entertainment.

With some of the city’s most extensive and versatile event space, including the 960 square meter Shangri-La Grand Ballroom featuring floor to ceiling windows overlooking the Red Sea, the hotel is set to become the city’s most popular venue for weddings and events.

Fully committed to support the Saudi Vision 2030, Saudis make up approximately half of the hotel colleagues who are ready to welcome guests into a sense of place steeped in centuries of Arabian hospitality, artfully blended with the heartfelt hospitality that is part of Shangri-La’s Asian roots.

With immaculate attention to detail and a constant pursuit of excellence, Shangri-La is more than a hotel experience. It is a brand that is recognised and admired worldwide, synonymous with enabling sincere moments of joy with heartfelt service.

HOTELNEWSME.COM | MARCH 2022

59

HCNME F&B FOCUS

SIP HERBS, NOT EXTRACTS Introducing Bôtan Distillery, the world’s first alcohol-free spirit made exclusively from award-winning botanicals.

Bôtan Distillery is a Field-toTable, non-alcoholic distilled spirit that is redefining the realm of gastronomic grade alcohol-free drinking experiences. Made exclusively from award-winning herbs and flowers which are cultivated within Bôtan Distillery’s dedicated garden in Belgium, Bôtan’s pure botanical distillates offer a Halal certified range of premium organic spirits, which contain no alcohol, sugars or artificial flavors, for an elevated

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clean drinking experience.

From apéritif to digestif, Bôtan reimagines the potential of no-low gastronomical drink pairings; offering a complex and mature foundation for non-alcoholic cocktails that is being celebrated by chefs and mixologists at Michelin Star restaurants around the world.

THE BÔTAN DISTILLERY STORY Founded by a passionate team on a mission to change

the beverage industry, Bôtan renounced existing standards to carve out a new category of non-alcoholic beverages.

Stepping outside the prevailing frame of reference, the team went back to the true origins of flavor: nature. Working alongside a master herbalist, the team studied the molecular structure and preserving characteristics of herbs, flowers and spices from all over the world to create a superior, naturally preserving formula that was devoid of chemicals and industrial processes.

Based upon a ground-breaking methodology centered around terroir, climate and craftmanship, Bôtan’s 100% plant-based, undiluted non-alcoholic spirit blends feature an unprecedented complexity and flavor profile, which is designed to shift the potential of non-alcoholic drinking occasions.

to using only the finest raw, organic botanicals, each of the brand’s spirits are naturally packed with healthy antioxidants and are allergen-free, gluten-free, vegan, organic, acid-free, sugar-free, additivefree, and preservative-free.

Low in natural sugars, Bôtanbased cocktails are lower in calories and easier to digest in comparison to juice and syrupbased cocktails.

Bôtan’s offering comprises of six alcohol-free spirits that are ideal for use within cocktails, mocktails and sauces.

FROM FIELD TO BOTTLE At the heart of the Bôtan drinking experience lies a vision of luxury that starts with the cultivation of the finest raw materials. Each spirit is made from award-winning, 100% organic and biological herbs that are carefully grown, harvested, blended and distilled within Bôtan’s own garden and distillery in Antwerp. A master of the vertical supply chain, Bôtan Distillery carefully delivers the purest flavour in the form of an iconic 100% distillate that is laden with natural ingredients, without the addition of anything else – not even water.

3. Citrus Spice

A HEALTHFUL ALTERNATIVE As a direct result of Bôtan’s uncompromising approach

1. Pine Haze

A refreshing blend with notes of pine, citrus herbs and fennel blossoms

2. Juniper Garden

A rich herbal blend with notes of thyme, rosemary blossoms & wild juniper berries

A sweetfloral blend with notes of citrus zest and Japanese sansho pepper

4. Signature Blend

A silk blend with notes of damask roses and roasted cocoa

5. Oriental Roast

A rich and spiced blend with notes of a variety of roasted peppers & sweet earthy undertones

6. Hanami - Private Collection [distilled only once a year]

Citrus blossoms and sakura (cherry blossoms) to the fore, supported by hazelnuts and almonds. The aftertaste? Tinteling and floral sansho pepper.

F&B FOCUS

The Middle East’s organic food industry, an opportunity waiting to be capitalised

by CHANDRA DAKE, CEO AND FOUNDER OF DAKE RECHSAND

Did you know that the global organic food market surpassed a valuation of $100 billion last year? This marks a meteoric yearover-year growth, indicative of entrepreneurial opportunities that lie ahead. A pandemic-induced focus health and wellness, combined with growing eco-consumerism across the world, will add to the traction of this trend. However, the scope for organic farming is not uniform across the world.

The market is currently dynamic in Europe and Oceania, thanks to an influx of entrepreneurs and innovative agritech solutions.

And the opposite is true in the MENA region - lack of awareness about the economic viability of organic farming, accompanied by acute water scarcity, limited arable land and a generally arid climate, have hindered progress. Geographical deterrents, which are unfavourable to conventional, intensive farming, leave little to no scope for organic farming, considering the latter requires conformity to a range of criteria, including little to no chemical input.

But a few recent breakthroughs are unlocking new opportunities, in terms of the prospects for organic farming in MENA.

Redefining ‘arability’ in MENA According to statistics released by FiBL and IFOAM, the certified organic lands in the UAE and Saudi Arabia are just 1.2% and 0.02% of the total agricultural land, respectively. While such stats are discouraging agri-entrepreneurs hoping to enter the organic food market, innovators like Dake Rechsand are seeing opportunities where others see challenges. So, what is the rationale offered by Dake Rechsand?

It can be explained by contextualizing agriculture in the UAE: The nation currently imports 80% of its food, due to low agricultural productivity. It gets an average 12 days of annual rainfall and has less than 1% arable land. But the UAE is 80% desert, and desert soils are uncontaminated, devoid of chemicals and fertilizers.

So, by enabling a water-wise method for organic desert farming, Dake Rechsand aims to redefine “arability” in the UAE and the larger MENA region.

This is possible, thanks to sand technology, which consists of coated fine desert sand, which allows water retention for extended periods while allowing free air circulation. When this cost-effective medium is used in deserts, it enables optimal cultivation of a wide range of crops without chemical fertilizers, while reducing water requirements by nearly 80% — with just a one-time application.

The transformative potential of this breathable sand was demonstrated by growing 1,500 acres of organic rice in the Ulam Buh Desert, which is one of the driest regions in the world, where temperatures go up to 57 degree celsius. The breathable sand is also helping early adopters in Abu Dhabi’s Al Ajban farms overcome high salinity and grow optimal organic produce. So, how does the emergence of innovative solutions like sand technology play into local governance and demand economics?

Growing demand and favourable policy framework A comprehensive research by the Food and Agriculture Organisation found yields in organic farming to be higher than conventional farming, particularly in dry areas. The study also found that organic produce has higher levels of vitamins, minerals, healthy fatty acids and phytonutrients. Even the overall production costs in organic farms were found to be relatively lower, barring location-specific labour costs. In fact, the premium attracted by organic produce justifies the slightly higher initial costs for food production in deserts. And if the current consumer sentiment is anything to go by, organic farming is poised for better long-term outlook than conventional farming.

In fact, this market-driven development is already underway in the UAE. According to the Emirates Authority for Standardisation and Metrology (ESMA), about 2,356 organic products were registered within a mere six months in 2020, up 53% quarterover-quarter. These figures are likely to increase dramatically, as the first generation of agri-entrepreneurs in the region leverage solutions like sand technology and buy into the organic-food revolution. Since breathable sand is inherently organic, the produce grown using this medium will be eligible for organic certification right from the first crop cycle. This could be a gamechanger, considering it typically takes up to five years to achieve certification and meet multiple criteria stipulated by apex bodies like ESMA. Sand technology can therefore help entrepreneurs achieve returns with a minimum gestation period.

HOTELNEWSME.COM | MARCH 2022

61

HCNME TECH & INNOVATION

Deutsche Hospitality offers new service solutions and a transparent fee model MARCUS BERNHARDT CHIEF EXECUTIVE OFFICER STEIGENBERGER HOTELS AG/ DEUTSCHE HOSPITALITY.

Deutsche Hospitality is undertaking a massive expansion of the services it provides to hotel partners and investors in the areas of franchise, management, and lease agreements. The new “BE Deutsche Hospitality” partner programme sends out clear impetuses to the sector.

The hotel industry continues to offer considerable areas of potential for successful investments if the right ties are in place with an expert ally. To this end, Deutsche Hospitality has put together a new service concept containing a host of digital solutions which are precisely tailored to the needs of its hotel partners. Everything has been combined to form an all-in package.

“Our ‘BE Deutsche Hospitality’ partner programme is an attractive opportunity for hoteliers, hotel operators, investors and individual companies in the hospitality sector to become part of our brand portfolio and to grow alongside us,” said Marcus Bernhardt, CEO of Deutsche Hospitality. “This new programme represents the implementation of a fresh type of customer-oriented provision which encompasses all types of contracts. A focus is being placed on future franchisees by providing them with the chance to integrate into our network within a short space of time.”

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Kai H. Gehrmann, Vice President Franchise, Deutsche Hospitality, added: “The programme comprises easily calculable structures and business solutions delivered from a single source and extending across sales, marketing and communications, IT, digital commerce, operations, procurement, human resources and controlling. Digital solutions are a particular area in which Deutsche Hospitality is using new technologies to create benefits for partners and franchisees.” A multitude of smart applications will guarantee efficient operations and a digital customer journey right across every aspect.

App-based check-in processes, e-housekeeping and digital back-office functions have all been incorporated.

“BE Deutsche Hospitality” will thus enable partners to take advantage of innovative digital solutions, establish sales structures on international markets and create successful hotel brands which enjoy high degrees of awareness and customer satisfaction. This performance package takes in the three pillars of core services, booking services and supplementary selective service options. It is available to all hotel segments from Luxury to Economy. The selective element allows partners to act

in a targeted and cost-efficient way by choosing to use the services they require. Partners can access the services of the programme either as a complete package or as modular solutions. They will also profit from the growing cross-brand H Rewards loyalty scheme, which offers appealing partner conditions and attractive guest bonuses.

The new “BE Deutsche Hospitality” partner programme also launches a particularly transparent fee model which consists of three components. A turnoverrelated core fee applies to use of the brand and to the standard services associated with marketing and with hotel operations for the respective brands. The booking fee is

only incurred if bookings are generated. Selective services are also only charged if used by the partner.

Deutsche Hospitality is based in Frankfurt am Main. Its eight extraordinary brands map out all relevant hotel segments under a single umbrella. The relevant segments are Luxury Lifestyle (Steigenberger Icons and Steigenberger Porsche Design Hotels), Upscale (Steigenberger Hotels & Resorts, House of Beats and Jaz in the City), Midscale (MAXX

by Deutsche Hospitality and IntercityHotel) and Economy (Zleep Hotels). The company can look back on a long tradition of welcoming guests.

The values it encapsulates include vision, passion, and cosmopolitanism.

HOTELNEWSME.COM | MARCH 2022

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