A quarterly review of the hospitality industry VOL 2 No 32 November 2010
newspaper post
Julian Jaeger
Taking MIA to New Heights
MHRA’s platinum partners
Time to invest in your establishment?
Hotels, restaurants and licensed tourist accommodation can benefit from an interest rate subsidy on loans for refurbishment and upgrading
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Why should it take one of these ... The humble paper napkin. With just one deft wipe of the mouth, its life is over. Yet its demise gives rise to deforestation, to greenhouse gases and to landfills everywhere. The same goes for its larger brother, the paper table cloth. But for those who specify a cloth napkin in their restaurants, research generously assumes that, worn or soiled, its life is over after 100 washes. At Snowhite, we work on a 1,000+ washes per linen napkin. And then we recycle it. We can achieve this increase in life span because our 55 years of experience in this business has taught us that the right combination of treatments produce washing results that are not only hygienically correct but also retain the integrity of the fabric. By applying the correct physics and chemistry, we safeguard our clients’ assets and extend the natural life cycle of their linen.
to . ..
e k a m
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What’s more, Snowhite delivers on a washing process that does not compromise the company’s sustainability strategy or its quality standards. On that score, raw materials such as non-biodegradable plastics, eco-unfriendly detergents and perishable cotton linens are not part of our laundry list. On the contrary, we believe that our evolving sustainability strategy is benefiting – and will continue to benefit – our company, our 5-star customers and our community. For more on how we reduce, reuse and recycle our resources, call 2148 7000. Or visit the factory or www.snowhitelaundry.com
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Interested about what is happening in the Tourism Industry? So are we The BOV MHRA Hotel Survey by Deloitte
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The BOV MHRA Survey by Deloitte runs as an industry initiative by MHRA, so there is no charge for hotels that take part. All participants are entitled to receive complimentary electronic copies of the report for the quarter they participate in. Benchmarking reports are also available on request at a charge. To participate in the survey please send an email to mhrasurvey@deloitte.com.mt.
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Oceana Restaurant Launches Lavish Sunday Buffet Lunch Hilton Malta recently launched a lavish buffet lunch menu at the Oceana Restaurant. The stylish yet informal ambience of the Oceana provides an oasis of tranquillity which makes it the perfect choice for a relaxing interlude with friends, or a family Sunday lunch. And for the compulsive workaholics who have an important business visitor over the weekend, what better way to enjoy a working lunch in style. This year’s edition of the everpopular Sunday lunch at the Hilton Malta offers a wide choice of dishes to suit all tastes. It features over 100 different items on the menu, 3 new live cooking stations: a pasta station offering over 400 combinations of pasta sauces, a Blue Elephant stir fry station and a pancake station, 70 different antipasti dishes, soup and baked pasta and a Carvery option. Main courses include 2 types of fish
dishes, 2 types of meat dishes, vegetables and potatoes. There are 80 different dessert options, including a chocolate fountain, served with fresh fruit. The value-for-money Sunday buffet lunch costs €33 per person and children over 12 pay half price (€16.50). Children up to 12 years of age eat free when accompanied by 2 adults, in keeping with the childfriendly Hilton philosophy. The Oceana restaurant also offers the customary Hilton Malta hospitality by offering free parking to Sunday Buffet Lunch patrons. The new Sunday Buffet Lunch at Oceana was christened at a Press Lunch on Sunday 4th October. The Hilton Malta team hosted leading food and lifestyle journalists and editors from all leading newspapers, magazines and publications. Guests at the press launch were invited to
experience this new Sunday Buffet format in the unique setting of the restaurant, enjoying the panoramic seaview and lulled by mellow live music, to complete the pleasant Sunday chill-out atmosphere. Like every other Sunday Buffet lunch customer, the press had the opportunity to savour the new menu. The succulent dishes were washed down with a handpicked selection from the extensive Oceana wine cellar by the sommelier for the occasion. The white was a Leopard’s Leap, Franschhoek, Chenin Blanc, while the red a Pinotage Shiraz, also courtesy of Leopard’s Leap, Franschhoek. The Oceana at the Hilton Malta welcomes you to experience the new Sunday Buffet Lunch. Reservations are recommended. To book your table call 21 383 383.
Contents
November
2010 issue 32
49
Cover: Julian Jaeger. See page 37 Cover Photography: George Scintilla Design: Defined Branding www.definedbranding.com Mhra is a quarterly publication issued by Crest Limited on behalf of the Malta Hotels & Restaurants Association Nr. 2, Gallina Street, Kappara San Gwann, SGN 4111, Malta. Tel: (00356) 21318133/4 Fax: (00356) 21336477 Email: mhra@mhra.org.mt Web: www.mhra.org.mt
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67
11 From the CEO
77 Island caterers takes on Goliath
15 From the president
78 Solar solutions for hotels
17 MHRA in the news
81 Let’s talk about values
25 News bulletin
87 Revamped MHRA website
35 A new incentive for upgrading
88 Sensiq the intelligent guest portal
37 Ensuring MIA soars
90 Studio 7
46 Restaurants’ corner
91 YES employability project
49 The Barracuda story
95 Regional development for sustainable
57 Rock on Rokna
64 Go wins prestigious award
67 Eagle K-wear where business is taken personally
75 CNBC world at Delicata
tourism
104 Servgroup
106 Entertainment & culture venues
114 Suppliers’ directory
116 Advertisers’ list
Editor: George Schembri Publisher: Victor Calleja
Sponsors
Production, Design and Advertising Crest Limited, Circle Flats No. 8, Calleja Schembri Street, Msida, Msd 1741, Malta. Tel: 2010 3000, Fax: 2131 9984 E-mail: info@crest.com.mt Website: www.crest.com.mt
The President and Council of the Malta Hotels & Restaurants Association, on behalf of the members, would like to thank the Sponsors for their support and commitment towards the MHRA. The long-term agreement reached with the sponsors has enabled the MHRA to take a more long-term perspective to its operations.
PLATINUM SPONSORS
CORPORATE SPONSORS
November 2010
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Editorial from the
CEO Dear Members, Without any doubt one of the major costs for the tourism industry is labour and this year we saw a substantial COLA contribution of €5.82 per week per employee. This was the highest ever in the last decade. A debate raged in the early months of this year over the mechanism on which the COLA is established. Whilst the social partners agreed that the mechanism had brought stability in industrial relations since it was introduced, the employers’ associations felt that, considering the crisis Malta faced in 2009, the COLA mechanism did not reflect the crisis situation and the proposed contribution was unsustainable considering the losses the industry was carrying after a disastrous 2009. As it turned out, arrivals for this year improved as the year progressed and its impact has not been as bad as it would have been had arrival figures not improved. The COLA for 2011 is being pegged at around €1.16 which should be welcomed with a sigh of relief by employers. This is now the lowest COLA contribution that we have had in the last decade. Of course this should not make operators complacent towards
labour costs since these remain a major burden for the sector and every attempt should be made to keep them in check. Reducing one’s labour force would perhaps looks like the most economical solution. However, one must always look to the long rather than the short term. Reducing one’s labour force might not give an operator the right capacity to meet demand peaks and therefore one must first look at increasing efficiency in one’s operation. The coming lean winter months are ideal to take stock of operational activities and to streamline for more efficiency. Involve your staff in this process and prompt for short- and longterm solutions to set a plan for improvement. Identify with them training needs that will help in increasing efficiency and set a time-frame within which such training should be carried out so that your operation is ready when occupancy starts picking up again. There are several EU-funded training programmes on offer through the Employment Training Corporation. The most appealing are the Training Aid Framework and the Employment Aid programme.
George Schembri Chief Executive Officer MHRA Full Information is available on the ETC website www.etc.gov. mt. The Malta Tourism Authority has also recently launched ‘ADVANCE’, which is a nationwide training programme for employees and managers working in the tourism industry under the auspices of the Malta Tourism Authority. The programme, for which 3 million euro has been allocated, is being fully funded by the European Social Fund and the government of Malta. The courses are being offered absolutely free of charge. Further information can be obtained on the website www. advance.com.mt. Operators should grasp such opportunities to increase efficiency within their operations and thus indirectly contribute towards reducing costs and improving service, which should translate into better revenues.
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Christmas the Excelsior way!
t’s a feast for all the senses at the Grand Hotel Excelsior! We have thought of your each and every need – so just sit back and let us take the strain. Whether a romantic getaway for two, a staff party or a family get-together, we know we have what it takes to ensure a memorable experience for you and your loved ones.
After all, Christmas is a time for giving & this is our gift to you! Call us now on 21 250 520 or email reservations@excelsior.com.mt or food.beverage@excelsior.com.mt for more information on how to Live the Grand Life this festive season!
www.excelsior.com.mt
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From the President Dear Members, At a time when we were regaining confidence in the recovery in tourism, boosted by a trend of steady increases in tourist arrivals, we are facing new threats. On the forefront is the uncertainty of seat capacity for next year, linked with the ongoing developments of a strategic stakeholder of the industry, Airmalta. The recent decision taken by Airmalta to drop 11 weekly flights from the UK next summer can be considered our first hit. This decision, together with the effects of the austerity measures announced in the UK, which to us represents the most important source market, present a huge challenge. Similar concerns also apply to other important source markets, such as Italy and Spain. As if this was not enough, we have now been slapped with an increase on VAT on accommodation as of 1st January 2011. This unexpected increase in VAT, will, without any doubt, further exacerbate the problems of profitability and competitivity, particularly on the UK front. The increase in the VAT rate came like a bolt from the blue, and it was the very last thing we expected after having communicated with government our concerns about rising costs and the resultant sharp decline in profitability. This VAT increase is nothing less than a government tax on our accommodation revenue, which we will have to make good for ourselves to a very large degree, as it is not as simple as topping up our rates by 2%, as some imply. Those who think so fail to understand that
the tour operators, and indeed customers out there, probably don’t even know what the VAT rate on accommodation is, as it is of no interest to them since our rates are quoted including VAT. As always, we make every effort to push the rates up to a point the market conditions allow, as it is the market that dictates the level of prices and not the destination. If we do not realize this, then we are undermining our competitivity. Ultimately, whatever the VAT rate is, this will mainly have to be paid by hoteliers, as we cannot just simply pass it onto our customers, given that the market is still extremely price sensitive. As already expressed publicly, MHRA was shocked to learn of this VAT increase only just three days before the budget, and although MHRA did carry out intensive talks within the three-day notice given in an effort to reverse this decision, the time was not sufficient to come to any form of agreement with government. As everyone in the industry is aware, the ongoing talks with government were always about the introduction of a bed tax, or rather a charge on tourists, which was to be collected directly from visitors whilst in Malta, and not VAT, which is an entirely different matter. The government has declared that the VAT increase is hereto stay, and at the time of writing this piece, MHRA was waiting to hear from the Ministry of Finance regarding the one-off transition measure that was agreed on following discussions held with MHRA, but the workings of this measure are still unclear. What is clear is that the year ahead of us is indeed a very chal-
George Micallef President MHRA lenging year for the tourism industry, particularly for Malta. The first step would need to be that of securing the future of Airmalta. MHRA believes that, given good will from all sides, this can be managed with the least possible harm to those concerned and the industry at large. Without these changes, the future of Airmalta and Malta’s tourism industry can only be described as difficult, at best. MHRA augurs that the necessary decisions are taken in the shortest possible time to eliminate the doubts and anxiety of the airline employees and all those directly involved, and the uncertainty which is felt in the marketplace. In the meantime, MHRA pledges its support for the change process. In the meantime the budget allocated for tourism next year is of ₏35 million, which is exactly at par to the sum of money spent this year. This means that the same amount of money will need Continues on page 32
November 2010
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MHRA in the news July 2010 Meeting with Paragon Europe to Revise the Project Malta4Less Project 3-Star Hotels MHRA CEO Mr George Schembri, 3-star Hotel Committee Chairman and MHRA Membership Officer Mr Vincent Lungaro Mifsud met Dr Nadia Theuma to revise the project MALTA4LESS which had been submitted in October 2009 but had not been successful due to minor deficiencies in the application. It was agreed to revise the various actions envisaged in the project and also revise the budget submitted. It is planned that the project will be submitted when the October 2010 call is issued.
Meeting with Malta Qualifications Council CEO Dr James Calleja MHRA CEO MR George Schembri and Membership Officer Mr Vincent Lungaro Mifsud met Dr James Calleja to explore the possibility of giving a ‘certificate of competence’ to those who eventually take part in the MHRA EUfunded project ‘Culture Awareness for Frontliners’ project. The project will see over 400 employees in the hospitality industry taken to visit heritage sites and places of major interest that a tourist can be recommended to visit by frontliners in the industry. Dr James Calleja confirmed that the MQC would be able to give a Level One certificate if the contact hours of the participants reach 50hours. It was agreed to look into this and see whether this would be possible.
Walkabout in Marsascala with Parliamentary Secretary for Tourism and Culture Dr Mario DeMarco
A walk was organised by MHRA to take Dr Mario Demarco and MTA CEO Mr Josef Formosa Gauci on a tour of Marsascala to explore areas that can be upgraded in the area. The walkabout started at Triq San Guzepp along the seaside where it was observed that such a picturesque walkway ought to better developed and embellished. It was agreed that one possibility was the proper paving of the area with modern tiling. The group then proceeded to stroll along the Triq Ix- Xatt promenade. The main observation in the area was the possibility of narrowing the pavement by about 100 to 150 cms on the sea side of the promenade, permitting the road to be moved and thus widening the pavement on the opposite side to create more space for outdoor dining. The next stop was at the Tal-Maghluq waterway. The bad state of this area is evident and due to bad circulation the water has become stagnant. Once developed and restored, this area has great potential to become a major attraction in Marsascala. For this purpose it was agreed that MHRA will liaise with the MOT to hold a meeting together with Dr. De Marco, the Mayor and other competent
authorities in order to work out an eventual plan of restoration works to be completed in good time before the start of the 2011 summer season. The group then proceeded to the Torri San Tumas area where the former Jerma Palace Hotel lies. The hotel is in a derelict state and has become an eyesore and a dangerous area. George Micallef observed that once the appropriate legal framework is approved MEPA will have the power to pull the place down. The last area to be visited was Bajja San Tumas. This is a pretty spot, partly spoilt by the shabby summer houses/shacks built unchecked in the area as well as the unkempt surrounding land, most privately owned. It was observed that the construction / extension of the boat jetty were having a harmful effect on the preservation of the small beach. Dr DeMarco suggested that the extension be removed to allow the natural watercourse of the area replenish the sand on this beach. It was also agreed to look into the possibility of having the Local Councils of Marsascala, Marsaxlokk and Birzebbuga work together to promote the three areas as a cluster of the three fishing villages in southern Malta.
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MHRA Meets the Project Coordinators of the MTA ‘ADVANCE’ Project MHRA CEO Mr George Schembri met Mr Adrian Mifsud and Sarah Faith Azzopardi to explore how to best create the necessary awareness of the presentation being delivered on the 3rd August for the hospitality sector. The ADVANCE training programme for tourism leaders was launched by the Malta Tourism Authority on the 30th June at the Excelsior Hotel. The programme is a 3 million euro project that is fully funded by the European Union and Government through the European Social Fund. The main focus of the project is to engage senior and middle managers in the tourism and hospitality sector in Malta and Gozo, in the exchange of best practices in management through the assistance of foreign experts in the area of management. Full information is available on our website at www.advance.com.mt
MHRA Attends Two-day Seminar Town Planning Management A two-day seminar on Town Planning Management was held in Gozo. This was part of an ongoing project in Town Planning Management being led by the Malta Tourism Authority. Mr Simon Quinn from ATCM facilitated the meeting. A model action plan was drawn at the end for the three pilot areas identified under this project.
MCESD Work Group Meeting on Family Friendly Measures Constituted bodies within Working Group 3 met to discuss what changes can be introduced to improve the concepts of family-friendly measures. The basis for the discussion were the measures already
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November 2010
applicable in the public sector. The measures covered were mainly paid and unpaid leave for family reasons and work/family balance policies.
Q2 BOV-MHRA Survey Presented at Corinthia Palace
Meeting Mellieha Mayor MHRA facilitated a meeting during which Mr Twanny Curmi made a small donation to the Local Council to make up for the vandalism perpetrated on furniture in the area of Ghadira bay reserved for barbeques. During the brief meeting several issues were also discussed touching on the operations on Ghadira bay in respect of lido operators and kiosks. Mayor Robert Cutajar reaffirmed his commitment to obtain Blue Flag status for Ghadira Bay but this needed all stakeholders in the area to work within parameters of good quality standards. He also indicated that he was putting forward to all commercial entities in the Mellieha town centre a proposal to turn High Street into one-way traffic and d eventually to pedestrianise it too.
September 2010 MHRA at GWU Conference at Dolmen Hotel MHRA CEO Mr George Schembri was invited to sit on a panel to give the MHRA perspective on the social dialogue to ensure responsible management of seasonal migration workers in the tourism sector. The conference, held at the Dolmen Hotel in Qawra, was organised by the General Workers’ Union with the support of the European Confederation of Trade unions. Several foreign guest speakers and a number of union members from European countries attended the conference. The main discussion centred round illegal work, equal pay for equal work, lack of work/family balance, lack of training opportunities and identifying opportunities to increase female participation.
The results presented for period May to June 2010 reaffirmed that the recovery in tourism was gaining momentum and all key tourism performance indicators were positive. The decisive decisions taken earlier in the year by the authorities to invest further in the tourism sector by increasing seat capacity opportunities and more focused marketing were reaping results. Tourist arrivals improved by 12.6%, guest nights were up by 10.5% and tourist spend was also up by 10.6%. The survey results showed that in Quarter 3 occupancy levels improved across all 3 hotel categories with the best improvements being registered by the 3- and 5-star establishments. Notwithstanding the significant progress registered, it was only the 5-star category which managed to exceed 2008 occupancy levels. All 3 hotel categories showed improved Average Achieved Room Rates for both the quarter and on a yearto-date basis. As regards revenue, albeit better than the previous year, it was still not sufficient to make good for the losses incurred by the sector in 2009. The sharp increase in operating costs in 2010 was eroding all gains and was threatening Malta’s competitiveness as a value-for-money destination. Hotel gross operating profit up to June 2010 remained 25% below the average levels of 2006-08 and up to 45% lower than the best year results. Such declining results in profitability would make it increasingly difficult for hoteliers to find
disposable capital badly needed for re-investment. In his closing address MHRA President Mr George Micallef highlighted that one needed to see how the sector can sustain the numbers registered so far and how these can be improved in order to secure a healthy occupancy during the winter season. The industry was concerned about the economic scenario and austerity measures affecting major source markets, in particular the UK. He argued that the months ahead will be crucial to all stakeholders in the industry since difficult decisions will have to be taken to retain the momentum of growth in arrivals and called for a sensible approach by all concerned to overcome the challenging time ahead for Malta and Gozo.
MHRA Meets Members re Thomas Cook 5% Deduction Following the Q2 BOV-MHRA Hotel Survey results Mr Micallef addressed those members who featured in this summer’s Thomas Cook programme, regarding Thomas Cook’s unilateral decision to deduct 5% from sums owing to hoteliers. Thomas Cook representatives had informed hoteliers that the company had decided to deduct 5% off invoices since the operator claimed to have had a bad season. Mr Micallef outlined the actions taken to date by MHRA and he asked members what line MHRA was to take on their behalf. Some members indicated that although they operate with Thomas Cook they had not been contacted
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and informed of such a deduction. It was agreed that each member obtains further clarification on the issue and a decision will be taken at a later stage when the situation is clearer. Mr Micallef indicated that MHRA had already made it publicly clear in both local and foreign media that such action by Thomas Cook was unethical and unacceptable without prior proper consultation with those concerned.
Dr Jason Azzopardi Requests Meeting with MHRA Restaurants Committee Dr Azzopardi informed MHRA members present for the meeting that Government had drawn up a Master Plan for Marsaxlokk to upgrade the area, especially along the promenade of the fishing village. Now that the first phase of the embellishment was complete the second phase was to start in early October to re-pave the square opposite the parish church and pave the promenade extending towards the car park. Government was also considering pedestrianising the promenade and, in order to facilitate the traffic management in the area, government needed to expropriate a piece of land two streets above the promenade at a cost of €300,000. He indicated that he had met GRTU and these had indicated that they were willing to ask their members in the area to support this initiative with a financial contribution on their part. He asked MHRA to seek similar arrangements with its members as those of the GRTU.
MHRA & MBB meet Fondazjoni Ulied Qormi
MHRA CEO MR George Schembri and MBB CEO Mr Joe Tanti met Fondazjoni Ulied Qormi led by the chairman, Mr Carmelo Debono, Mrs. Marie Louise Coleiro Preca in the capacity of CEO, George Azzopardi executive Secretary and Lisa Cassar, Dave Shaw, Stanley Cauchi, Joe Borg as members on the committee. During the meeting a programme of activities was formulated to showcase Qormi’s social organisation to the guest speakers being invited by MHRA & MBB for the joint seminar held on the morning of Friday 8th October to address ‘Regional Development towards a Sustainable Tourism Sector.
The purpose of the activities was to establish a link between Malta and Portugal through the association of Qormi with Grandmaster Pinto de Fonseca. Amongst the guests invited for the conference was Mr Francisco Calheiros who, besides being President of LAG Vale da Lima and President of TURIHAB – Association of Manor Houses in Portugal, is also a Knight of the Order of St John.
‘Missoni Collection’ now in all Leading Restaurants and Hotels Imported by Charles Grech & Co. Ltd., Valley Road, B’Kara – Tel: 21 44 44 00
MHRA Restaurant Committee Addresses Marsaxlokk Restaurant Owners Following the meeting held with Parliamentary Secretary Dr Jason Azzopardi on Marsaxlokk, MHRA called a meeting of its members in the area and updated them with the proposal put forward by Dr Azzopardi. It was explained to them that the sum of â‚Ź350,000 was required by Government in order to finance the expropriation
of property needed to implement the pedestrianisation of Triq IsSajjeda in Marsaxlokk. Members were informed that the GRTU had informed Dr Azzopardi that their members were ready to raise the sum between them since they were in favour of the total pedestrianisation of the promenade. However those present immediately indicated that they were definitely not ready to support such a proposal and the GRTU had never spoken to them on the subject. Operators were surprised that after com-
pletimg the road, goverment now wanted to turn this into a pedestrian zone! Members were not in favour of pedestrianisation of the area since they fear a drop in business considering that their main source of business is locals. However they were prepared to have an outline brief of the master plan for the area to give their input. It was agreed that a letter should be sent to Dr Azzopardi asking for the brief and a subsequent meeting held to discuss the brief.
WANTED: Hotel or Catering establishment for SALE or to LET Kindly contact our Commercial Department c/o Mr Joe Paris on: T: (00356) 2125 2455 M: (00356) 7922 2277 E: info@77GreatEstates.com 77 Great Estates, 3, Independence Square, Valletta shortly moving to 213, Tower Road, Sliema www.77GreatEstates.com
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November 2010
News
Conference Organisers Treated to a U2 Concert
Top decision-makers from twentyfive German MICE agencies were invited to a U2 concert held in Frankfurt earlier this year. This event was organised by InterContinental Malta and Alliance Group Malta with the support of Airmalta, MTA and TCC, Germany. Prior to the concert, destination Malta and InterContinental Malta were presented to the conference organisers at a workshop held at InterContinental Frankfurt. Clients were later treated to an overnight stay at the hotel. “InterContinental Malta feels that only through innovative initiatives like these can one raise the profile of destination Malta” said Christopher Gingell Littlejohn, InterContinental Malta’s Director of Sales and Marketing. Peter Cauchi, Director, Alliance Group, added: “Malta continues to be an interesting destination for the German MICE market, which is still a major player in this crucial niche.”
An Excellent Lunch
The new Sunday Lunch Season at the Grand Hotel Excelsior kicked off with gusto and all those going for a Sunday buffet are in for a real treat. This is an opportunity for diners to feast on a never-ending exploration of the world’s finest cuisines to include Mediterranean, Middle Eastern, Asian and a lavish spread of desserts and cheeses. Stunning Harbour views complete this unique dining experience. Advance bookings are recommended. Call the Excelsior now on 21250520 or email food. beverage@excelsior.com.mt.
Bulletin building, on a city block location between Whitehall Place, Northumberland Avenue and Great Scotland Yard, overlooking Trafalgar Square and the River Thames. The Corinthia’s individual bedrooms, averaging 45m2 in size, are amongst the largest in their category in London’s luxury hotel market. Some of the world’s top designers and architects are behind the project. The interior design is led by GA Design International, which is also creating the hotel’s 2,140m2 ESPA spa (set to be the first of its kind – laid out over four levels, with pioneering design and treatment offerings), as well as the suites, public spaces and one of the two restaurants. Worldrenowned luxury interior designer, David Collins is creating the hotel’s bar, Bassoon, and specialty restaurant. The interior design will aim to deliver a mix of sophisticated luxury and ‘residential’ style: a home-like approach that maintains an uncompromising standard for hospitality and service.
Corinthia Set to be One of London’s Finest
A few months ago Corinthia Hotels released further details of the five-star luxury hotel it is building in central London, which is due to open in early 2011. It will become the world’s ninth Corinthia hotel. Corinthia Hotel London is being built within an imposing Victorian
Alfred Pisani, Chairman and founder of the Corinthia Hotel Group said, “Once again, the eyes of worldwide travellers are turning towards the business and cultural attractions of London. Whether to regular visitors, or first-time tourists from the newly emerging economies, London never loses its appeal. I am dedicating myself, personally and with great passion, to delivering to
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Bulletin London a five-star, luxury hotel, which will be amongst the bestof-the-best in the world. Corinthia Hotel London will be a true grand hotel for the 21st century.” And Corinthia Group chairman Alfred Pisani’s very public ambition for the chain’s London flagship to be among the capital’s best hotels was given another nod of approval by the UK press. Matthew Goodman, writing in London’s The Sunday Times, hailed the Corinthia flagship as the “new kid on the block” able to present some competition to the Savoy which is due to reopen in December this year after an extensive refurbishment programme. “The re-opening is one of the most hotly anticipated events in the industry, and will fire the starting gun on a remarkable phase in the development of the capital’s luxury hotel scene,” Goodman wrote. “A host of new upmarket hotels are set to appear in London over the next two years in what will herald a fierce battle among the five-star players to attract the jet-set.” Corinthia Hotel London will be in stunning company: Goodman listed a string of hotels involved in the city’s simmering luxury property war, including the Four Seasons on Park Lane which re-opens in December following a £100 million, two-year rebuild. Next year sees the inauguration of 45 Park Lane, a hotel operated by the owners of the nearby Dorchester, and a new W hotel opens on Leicester Square. Meanwhile, a Bulgari hotel is planned in Knightsbridge and Asian brand Shangri-La is earmarked to be housed in the new Shard skyscraper with its own offering. Claridge’s and the Berkeley have announced plans to expand and the Waldorf Astoria opens a new property in West London soon.
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In an interview he gave to Goodman in London last month, Mr Pisani said the threat posed by the Savoy, in particular, did not worry him. “Being in London, you’re going to have a very privileged situation. It’s one of the top capitals in the world. It has a terrific attraction. The €300 million investment by International Hotel Investments, Corinthia Group’s hotel development arm, consists of the reconstruction of the landmark former Metropole hotel – a 19th century property on Northumberland Avenue – and the adjoining 10 Whitehall Place.
Saga Travel Group Renews Coastline Partnership Saga Travel Group and Island Hotels Group Holdings plc have extended their relationship at the Coastline Hotel in Salina Bay for a further three years.The agreement comes after two “successful years” of operation, the hotel group said. It will see Saga Travel Group maintain its commitment to use the hotel until October 2013, throughout the shoulder and winter months between September and June.The Coastline Hotel has, over the last two years, earned an exceptional reputation among Saga’s guests who have rated it among the top of all the properties which Saga Holidays features. The hotel has one of the highest repeat guest and referral ratings within the international Saga programme and the level of service delivered to Saga guests over the past two years was instrumental in the extension of this agreement.
Celebrate Service Week at InterContinental
InterContinental Hotels Group in over 4,300 hotels across nearly 100 countries held a Celebrate Service Week. It was no different for the team at InterContinental Malta, where a number of activities were organised for this Celebrate Service Week, aimed at thanking all members of staff for their dedicated service and hard work. Parliamentary Secretary for Tourism Dr. Mario DeMarco was invited to the final event where a luncheon was held at the hotel’s Harruba Restaurant and employees were served by the management team. Dr. DeMarco spoke about the impact that tourism has on the island’s economy. He emphasised that the high level of service provided by hotel staff in Malta contributes towards the successful growth of this industry. This activity was complemented by several other initiatives carried out during the week, where staff were offered day trips to Comino, back massages at the InterContinental Beauty Studio, a bowling tournament at Eden Superbowl and motivational talks by well-known Maltese personalities including Xandru Grech and Birkirkara FC coach Paul Zammit.
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Bulletin New Appointments at Island Caterers
Raphael Cauchi, Ernest Barry and Kenneth Abela have recently been appointed to the Board of Directors of Island Caterers ltd. Mr. Cauchi, Mr. Barry and Mr. Abela are all senior executives within Island Hotels Group Holdings plc. In their individual roles Raphael and Ernest are General Manager at the Radisson Blu Resort & Spa, Golden Sands, and the Radisson Blu Resort, St. Julian’s, respectively, while Kenneth is the Chief Financial Officer of the Group. Ernest Barry has over the last twenty years held a number of positions within Island Hotels Group, including the post of General Manager of the Coastline Hotel, and he has for the last five years occupied the same position at the Radisson Blu Resort, St. Julian’s. Mr. Barry was goalkeeper with the Maltese national football team. Kenneth Abela joined Island Hotels Group in 1992 and has held a number of positions within the group. Kenneth was appointed Group Financial Controller in 1999 and promoted to Chief Financial
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Officer when the group went public in October 2009. Raphael Cauchi takes on the role of director on the Board, leading operations of the revitalised Island Caterers in an executive capacity. Mr. Cauchi joined Island Hotels Group in 1996 prior to the opening of the Radisson Blu Resort, St. Julian’s, as Food & Beverage Manager. He went on to hold a number of positions within the company, including General Manager of the St. Julian’s property. In 2004 Mr. Cauchi assumed the role of General Manager of the Radisson Blu Resort & Spa, Golden Sands, and has directed the Resort since opening with the successful hosting of the CHOGM conference held in 2005. As an executive director, Raphael will be overseeing the day-today operations as well as the growth strategies for Island Caterers. Group Chairman Winston V. Zahra and Group CEO Winston J. Zahra will retain their positions as directors of the Island Caterers board. Island Caterers ltd. also announced the final appointments that bring together its sales and marketing organisation. Forming part of the group sales and marketing set-up and falling under the direction of Group Sales and Marketing Director, John Dandria, the new team is made up of managers and sales executives. Adrian Tonna takes over as Director of Sales for the MICE segment. Mr. Tonna joins Island Caterers from the Group sales office where he held a number of positions. Also joining the MICE team is Mark Vella as Sales Manager (MICE) and Diane Scicluna who assumes the role of Asst. Sales Manager (MICE). Gordon Sammut assumes the
role of Senior Sales Manager, heading a team whose efforts focus on creating stunning weddings, original corporate events and unique private parties. Gordon is supported in his new role by Sarah Louise Nunn as Sales Manager, Sales Executive Christina Pisani and Wedding Consultant Daniela Bonavia. Island Caterers is one of Malta’s leading Event Catering providers, supplying catering across a cross-section of segments for small or large numbers. Island Caterers focuses on developing unique catering solutions that are customeroriented, with an emphasis on flexibility and detail. Winston J. Zahra, Group CEO of Island Hotels Group Holdings Plc, stated: “These are exciting times for Island Caterers. The strength, commitment and experience of the new team heading Island Caterers is an important aspect in developing Malta’s most recognizable catering brand into an even stronger organisation.”
Top Award for the Westin
The yearly Starwood Regional Round Table Meetings, this year held at the brand new W Hotel Barcelona, saw the Westin Malta team win the most prestigious award, ranking the property amongst the best top-performing Starwood Hotels and Resorts in Europe, Africa
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Bulletin and the Middle East. The Executive Team of The Westin Dragonara Resort attended the annual ‘Round Tables’ conference where the current year’s performance indexes and future strategies for the hotel were reviewed in detail. The meetings and workshops were brought to a grand finale during an event held in the Ballroom of the new W Hotel in Barcelona. The evening was particularly memorable for the Westin Dragonara Resort Team as they carried away the ‘EAME Journey Award 2009’ – Drive outstanding results margin performance. This top acknowledgment by Starwood was presented to The Westin Team by Mr. Vos & Mr. Koren. Photo: Mr Roeland Vos, Mr Edward Bonello, Mr Jason Degiorgio, Mr Malcolm Jones, Mr Michael Kamsky, Ms Michelle Fenech Seguna, Ms Karen Warrington, Mr Francis Busuttil and Mr Robert Koren
Sensational Sunday Lunches at The Westin The Sensational Sunday lunches are back at the Terrace Restaurant of the Westin Dragonara Resort. Executive Chef James Mifsud and his culinary brigade prepare the finest fare from all continents and also offer food which is not too calorific for the health-conscious. This year the Sunday Lunch at the Terrace Restaurant offers a wider selection than ever before. There is a lavish antipasto selection, soups, any plate of pasta from the live cooking station, a carvery, main courses, a theme corner (including Asian and Chinese), as well as the exquisite display
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of home-made mouth-watering sweet temptations and coffee from the speciality corner. This Sunday feast costs €30.95 per person and includes half a bottle of wine, while accompanying children pay half price. Free parking is also offered to all patrons. The Westin Kids’ club is also free of charge for children up to 12 years old.
Westin Winner of Europe’s Leading Family Resort at the World Travel Awards
The 2010 World Travel awards, described by the Wall Street Journal as the ‘Oscars’ of the global travel and tourism industry, reveal the ‘best of the best’ in the region. The Westin Dragonara Resort has once again achieved a winning title: ‘Europe’s Leading Family Resort’ during the World Travel Awards European regional ceremony, staged in Antalya, Turkey. The winners were selected with the help of thousands of industry professionals worldwide who have been voting online. Graham E. Cooke, Founder and President of World Travel Awards, said that in addition to the prestige for their respective companies and destinations, the winners also gain considerable commercial benefit.
The Westin Dragonara Resort was nominated for this award together with eleven other luxury hotels in Italy, Switzerland, Slovakia, Greece and Cyprus, to name a few.
Clean the Seabed Recently a team of 35 local amateur and professional divers, ranging from 12 to 60 years, took part in a voluntary dive along the seabed in front of the Marina Hotel at the Corinthia Beach Resort in support of Project AWARE Foundation’s international ‘Underwater Cleanup Day’. The day-long activity resulted in the collection of some five skipfuls of assorted debris strewn all over the seabed. This included anything from the usual plastic and glass bottles and cans, to bulkier items such as metal ladders and sunbeds. This worthwhile initiative was taken by Star Fish Diving Centre, the Marina Hotel’s contracted professional diving centre and school, in close collaboration with the management team of the Marina Hotel at the Corinthia Beach Resort. Star Fish Diving Centre provided all the diving equipment free of charge, whilst The Marina Hotel, in turn, supplied refreshments throughout the day.
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Bulletin New Executive Chef at The Westin
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During the past years, James has been awarded 17 gold, 11 silver and 5 bronze medals in Local Chefs Culinary competitions. Among other prestigious awards, James was the winner of the Hilton Talent of International Sous-Chefs Competition and was also awarded Chef of the Year by the Malta Culinary Association.
Twin ‘Peaks’ for Corinthia Hotels Mr James Mifsud has just been appointed Executive Chef at the Westin. James has eleven years of managerial experience within the Culinary Department. His first supervisory and managerial experiences were with leading five-star hotels in Malta. For the past nine years, James has held a leading role within the Kitchen Brigade of the Hilton, with his most recent role being that of Executive Sous-Chef.
Corinthia Hotels has announced that two of its leading five-star hotels, the Corinthia Palace Hotel & Spa in Malta and the Corinthia
Hotel St Petersburg in Russia, have won the coveted titles of ‘Malta’s Leading Hotel’ and ‘Europe’s Leading Meetings and Conference Hotel’ respectively, at the World Travel Awards European regional ceremony held in Antalya, Turkey, recently. This is the second year in a row that the Corinthia Palace Hotel and Spa lays claim to this World Travel Awards title, whereas for the Corinthia Hotel St Petersburg, it is the second major accolade in the space of two weeks, having just been declared ‘Best Meetings, Incentives, Conferences and Events (MICE) Hotel in St Petersburg’ at the Russian Business Travel & MICE awards. The World Travel Awards was launched in 1993 to acknowledge and recognise excellence in the world’s travel and tourism industry. Now celebrating its 17th Anniversary, the awards are regarded as the very highest achievement that a travel product could ever hope to receive.
Continues from page 15
From the President 34
November 2010
to take us further as it also has to make good for the very particular circumstances we will be faced with. So my parting note is that we have to work much harder next year, as the challenges ahead of us are many. However I must also commend the decisions and efforts taken by all of those who worked hard to achieve
the results registered this year, the Ministry of Tourism, MTA, Airmalta, MIA, and others, and augur that we will together manage to sustain a similar pattern for next year!! I take this opportunity to extend to you festive greetings, and wish you all a prosperous year!
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A New Incentive for the Upgrading of
Hotels & Restaurants
Hotels, accommodation establishments and restaurants around the Maltese islands will be able to benefit from a loan interest subsidy scheme when they carry out projects to upgrade their facilities and thereby improve their product offering.
Operating within a highly-competitive environment, particularly with other competing tourist destinations, it is imperative for the local industry to renovate, diversify their offering and maintain a very high level in the services provided, thereby meeting and possibly exceeding clients’ expectations. This new scheme administered by Malta Enterprise aims to encourage such investments by hotels, accommodation establishments and restaurants by alleviating in part the burden of the costs to carry out these works. It also seeks to boost the overall competitiveness of the tourism sector and increase the number of satisfied visitors, thereby building up Malta’s positive reputation and image. Approved projects may receive an interest rate subsidy of
between 1% and 3% which may be granted on interest payable to a bank during the first five years of a loan period. The rate of assistance varies according to certain criteria, such as the added value that the projects would provide to the tourism industry, with a higher interest rate subsidy being granted to those projects with greater added value. The interest rate subsidy may cover loans required for refurbishing and upgrading of premises including extensions, modifications and extensions to premises, as well as the acquisition of plant, machinery, apparatus and instruments. In order to be eligible for support under this scheme, applications must be submitted by the end of 2011, while all the project costs must be incurred and paid
for between 1st June 2010 and 31st December 2012. Hotels can benefit from the subsidy on loans up to €7 million, while the capping for restaurants stands at €500,000. Interested enterprises must consult the advisory services provided by Malta Enterprise when planning the project. This process will assist the enterprise in defining projects that are focused and which aim to achieve an identifiable increase in the activity and offering of the applicant, even though it does not guarantee eventual approval of the application. Further information can be obtained by visiting http://support. maltaenterprise.com/hospitality or by calling Malta Enterprise on +356 2542 2020.
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MIA CEO Julian Jaeger receiving the Best Airport of the Year Award from ACI World Director General Angela Gittens
Ensuring MIA Soars Julian Jaeger was earlier this year reconfirmed Chief Executive Officer at Malta International Airport. Zillah Bugeja asks him about the airport’s recent achievements and the ongoing challenges of increasing capacity and improving quality.
Summer 2010 statistics beat all previous records, this was the first time that Malta International Airport’s monthly passenger movements exceeded the 400,000 mark. How well did the airport manage this number of passenger movements? The airport is getting more crowded, and that is a good problem to have. We did not expect July to achieve 400,000 passengers. It was the first time ever, and it is the result of the strong cooperation within the tourism industry in Malta. We have
established a very good relationship with the Malta Tourism Authority and the Parliamentary Secretariat for Tourism, and we are working together to expand capacity. We attend various international events and conferences during which we continue to promote Malta as a destination and try to expand the network of routes and airlines. Our Airline Marketing Department is actively building good personal relationships with our airline customers and prospective clients. It is important for them to
know about Malta and what we have to offer so that whenever they decide to open new routes or change strategy, Malta will be on their list and subsequently taken into consideration. Meeting them on a regular basis helps in this respect. The strength of Malta, in my view, is that all the stakeholders on the island work well together and have the same goal, to increase the capacity. Without the capacity, the best product and the best marketing would fail.
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Could you explain the concept behind the recent revamp of the MIA logo? Since privatisation, MIA has changed significantly. It was always the aim of MIA to improve, enhance its services and obviously the results as well, to grow the passenger numbers and the activity. Overall MIA has been successful in improving the quality. Through the rebranding exercise, we wanted to focus more on quality and the passenger experience. 80% of our passengers are foreigners and we thought it was time to review our corporate image. The aim was on the one hand to reflect what Malta essentially is all about - the warmth, the cordial colours and the movement, and we wanted to focus on ‘Malta Airport’, as, in Malta’s case, the word ‘international’ is evident by its very nature. A parent brand was needed under which we can put all our sub brands as well - Malta Airport Shopping, Malta Airport Security, Malta Airport MetOffice, SkyParks Business Centre and Malta Airport Parking. The only brand which did not fit under this umbrella is La Valette Club, our VIP lounge, which we felt is something separate and more exclusive. MIA has an unusual status in that it services not only travellers but also has a role as a pure entertainment and commercial destination – people from the locale come for a coffee and to use the shops, bank, catering outlets and pharmacy. How relevant is this sector to MIA’s overall strategy? It is very relevant. The recent changes in the terminal were significant in this regard, on both airside as well as landside, with the convenience shop, the new location for the cafeteria, the pharmacy and the food court downstairs. I have to admit that I was quite surprised myself at the figures: landside contributes 40 per cent of overall sales in our outlets. From a commercial point
of view this is very important and is important for our future plans. The Business Centre will continue to build on MIA’s identity as a destination on its own. The local patrons are very important for us. Would you elaborate on the international eco-certification, the BRE Environmental Assessment (BREEAM) which has been applied for SkyParks Business Centre? We want to focus on quality. One of the ways we can do this is by offering Grade A offices both in terms of the standard of finishing, maintenance, of running the business centre and the standard of the services rendered. An international certification makes a difference. It proves that an independent body
looks into the diverse aspects of the project and eventually grades them. This is carried out on various criteria such as health and wellbeing, energy, transport, water, material and waste, land-use, ecology and pollution. These are important also for those who will eventually be working within the building. This is why we took up the challenge, invested money and will be going through this rigorous process. We want to ensure that we achieve the target of providing first-class quality and services in this building. Our customers can rest assured that, together with their employees, they will operate within an environment which is not only pleasing to the eye but very functional as it is a stone’s throw away from anything one could require. The
SkyParks Business Centre which is expected to be completed by Summer 2011
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location of the building is an obvious advantage as it is very much in the centre of Malta and with good road connectivity. What makes the area even more attractive are the forthcoming changes in public transport – as the airport will be one of four hubs being contemplated for the public bus system. At SkyParks, we want to concentrate on the services as well. We already have several in the airport: the pharmacy, the convenience shop, and food and beverage outlets. But we want to add more. At the Business Centre we will have a fitness centre, a childcare centre, a medical centre and some restaurants. We are keen to include further services, not only for the benefit of our own employees, but also for those of our tenants. For the future, we are also considering several options to locate an associated hotel at the airport, with a maximum of 60 rooms. Would you comment on MIA’s achievement of the ACI Europe’s Best Airport Award 2010 which recognises achievement
in core activities such as customer service, retail, security and environmental awareness? I think it was mainly the achievements in retail and customer satisfaction which drove the vote. The overall passenger experience has continued to improve. It
improve further as it is already very low by international standards; however, being a small airport we have the advantage that most of the services work very efficiently and to the satisfaction of our customers. Last year we qualified as fourth best airport in Europe in a
“We did not expect July to achieve 400,000 passengers. It was the first time ever, and is the result of the strong cooperation within the tourism industry in Malta.” was appreciated that we improved the seat capacity significantly, we changed the terminal layout completely, and we increased our information desks. The waiting time due to security is difficult to
passenger survey which shows that the overall service is appreciated. On the retail side, for an airport our size, this mix of quality services makes the difference and this is being recognised.
November 2010
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“The strength of Malta is that all the stakeholders on the island work well together and have the same goal - to increase the capacity as much as possible. Without the capacity, the best product and the best marketing will fail.� What was the diversification strategy which helped towards registering a net profit increase of 2.1% in 2009? We started to increase and refurbish the area within the terminal in 2008 and we finished in June 2009. The diversification strategy mainly focused on growing all our non-aviation revenues and businesses: concession fees from the shops, revenues from parking, the VIP lounge and rent. Overall
we achieved an increase of 23 per cent in 2009, which meant that this more than made up for the decreases in the aviation revenues. It is important to highlight the fact that we have not increased our airport charges since 2006. More importantly, we did the opposite. In 2008 we introduced an incentive scheme of one million euro. In real terms this means that we have effectively reduced the charges. This needs to be seen in the perspective of our responsibility towards our shareholders to remain and become more profitable. That is why we have to control our costs, to increase the passenger numbers and the related revenues.
2009 to encourage people to open routes to Malta. What about the United States and Russia as new destinations? In my opinion, the United States will not be a new destination any time soon. It could work as a triangle such as Emirates operate from Dubai through Larnaca. The problem is that a lot of American routes to Europe have been dropped. Russia is a challenge as well, but I do see potential for
Would you explain the policy of support schemes to encourage the introduction of new routes and additional flight frequencies? We have a scheme which is available to all airlines. When an airline decides to fly from a new and strategic destination to Malta, we offer a discount that applies for three years. The difference between a new and a strategic destination lies in the discount we give. Through this system we paid out roughly a million euro in 2008 and
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BIOGRAPHY Malta from the Russian market. All the Scandinavian routes are working well from a load factor point of view, even the increase we saw this year in Spain and France shows that there could be more tourists coming. As already mentioned, the cooperation with other stakeholders to increase the number of routes to Malta is important to us. We have three people in Marketing who are really working hard, visiting airline headquarters and attending various international conferences every year. Although we try to keep a low public profile on these efforts, we are very active in this regard. MIA is outsourcing its advertising - International Airport Advertising Corporation Ltd. (IAAC) will be taking over the advertising programme on the MIA premises as well as that related to its subsidiary companies. What advantage does IAAC have over Maltese advertising companies?
IAAC will be working very closely with their strategic partners, Clear Channel Airports, a division of Clear Channel Outdoor, the world’s largest out-ofhome advertising company. To compete with a company like Clear Channel is very difficult. They are the biggest airport advertising company worldwide who produce close to one million displays in over 50 countries across five continents. Nobody could get anywhere close to a company like that, that is why we did not go for a public tender. I’ve seen Zurich and Larnaca where they are responsible for the advertising - they have gone two steps further in terms of technology and how to present advertising in airports. This is a solid company. They will invest over a million euro in the next seven years, most of it in the immediate future. The whole concept will be revamped, to the improvement of the airport environment.
“Our customers can rest assured that, together with their employees, they will operate within an environment which is not only pleasing to the eye but very functional as it is a stone’s throw away from anything one could require.”
Julian Jaeger Chief Executive Officer Malta International Airport plc Mr Jaeger was born in Austria in 1971 and graduated Master of Law from the University of Vienna. Julian Jaeger’s experience originates from the legal field with particular emphasis on competition law, aviation law and tax consultancy. For three years he was Head of Business Development at Vienna International Airport. In this capacity Mr. Jaeger was responsible for market development, market analysis, market research, aviation concessions, airport charges and aviation strategy as well as traffic forecasts, and statistics. Julian Jaeger served as Chief Commercial Officer with MIA for a year before being appointed CEO, undertaking airline marketing, the development of cargo traffic and the passenger hub, the land development project, as well as the cruiseand-fly business and the concessions and retail business. Since Mr Jaeger’s appointment, MIA has accomplished major projects on the terminal such as the Schengen area extension, the retail area restructuring and the upgrading of taxiways on airside. Julian Jaeger is married to Heidi who is a medical doctor and has a 2-year-old daughter Anina. His favourite hobbies are football, reading, skiing and travelling.
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Restaurants’ Corner Noel Debono - Chairman Restaurant Sector Although usually the months of summer are associated with holiday breaks, the Restaurant Committee remained active on various fronts. One of the major complaints that the Association was accused of has been the lack of attention to the problems faced by the restaurant sector. Although this is far from true there was a lack of awareness amongst the sector of the various issues addressed by the MHRA Council in respect of the restaurateurs. So it was decided to come out with a quarterly newsletter in which we will highlight the many activities that the Restaurant Committee within the MHRA holds during the previous quarter. In August we therefore published our first “Restaurants Review”, which was sent to all members in order to create awareness of the MHRA Restaurant Committee activities organised for the benefit of the sector. This was well received by the members. A three-leaf brochure was also created to promote the benefits that members enjoyed through their membership with MHRA. In early summer the Restaurant Committee held a very fruitful meeting with the recently appointed ITS Chairperson, Mrs. Claire Zammit Xuereb. During this meeting several matters concerning the restaurant sector were placed on the agenda for this first meeting of its kind with ITS. The first issue was a discussion regarding ITS students’ summer placements in restaurants. The committee pointed out that catering establishments were losing out to the major hotels in the allocation of F&B student placements. A proposal was put forward whereby a percentage of placements will be allocated to the restaurant sector. It was also proposed that during the winter
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November 2010
months F&B students will spend a day a week working in a restaurant, thus making them aware that a placement in a restaurant could be just as beneficial as at a hotel. It was also agreed that the time has come to take action to establish minimum standards required for all those who work in the F&B service sector. It was proposed that a minimum certification system be put in place similar to the A&B licence in hygiene for food handlers. Due to the perceived lack of interest in the sector, the membership base at MHRA is considerably low and it was decided that something must be done to drive numbers up. Therefore the first 3 regional sub committees were set up, consisting of Mellieha/Armier chaired by Nicole Cini, St. Paul’s Bay/Bugibba/Qawra chaired by Isabelle Debattista and Marsascala by Mathew Pace. These committees will be supported by Vincent Lungaro Mifsud, our Membership Officer. The intention is that they will meet on a monthly basis and then report to the Restaurant Committee so that we can address issues that arise in the different localities. These sub committees are on an experimental basis, and once we see that the system works we intend to set up others in key areas round the island. The Restaurant Committee has also been planning a second conference like the one held in February and the date has now been set for Tuesday 7th December. The theme of the conference is “The Challenges facing the Catering Sector”. This time the agenda will focus on the challenges ahead that need to be addressed in order to meet the demands of customers with tighter spending money due to the various increases in the cost of living. A
survey is being conducted to assess the performance of the sector for the current year, and the results will be presented at the conference. This will be followed by a discussion, question time and suggestions as to what actions need to be taken in view of the results achieved. Mr Adrian Cummins, chief executive of The Restaurants Association of Ireland, will make a presentation about a perspective of the restaurateurs’ sector in an economy which had been faced with similar difficulties during the economic crisis, the lessons learnt and the road to success with some insight into new trends to come in the near future. The Honourable Dr. Mario Demarco will also address the seminar and give his opinion on the best course for the way forward. During the conference we will also launch the MHRA Recommended Label scheme for those who want to obtain a label that denotes quality in the management of their catering establishment. The label will eventually be promoted through various media, including the successful website www.dineinmalta.com. As the success of this conference will depend on the participation of members and their active role in the proceedings, we urge all members to participate and also to encourage non-members to attend. Reminders will be sent closer to the date. Summer is over and now we must look ahead and work together to keep building a sound base for our restaurant sector. The Committee will carry on its drive to support members at every occasion and opportunity. However it is important that members give their full support through their participation at events and activities held by the committee and sub-committees.
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From left: George, Mina, Erika, Walter, Pat, Denise, Mara and Terence
The Barracuda Story
Marika Azzopardi
It’s been over 32 years since the Barracuda opened its doors to the public and since then it’s certainly swum through many waters. Everybody knows the name, there is practically no need to add an address to this elegant restaurant placed solidly on a peninsula that allows diners to grasp a 360° panorama of the sea and encroaching land’s end. The restaurant was opened back when there were very few restaurants in Malta and in hindsight things have changed so tremendously that it seems impossible to connect today’s impressive establishment with its very much simpler beginnings.
The building itself was one of the very first buildings in that area of St Julian’s. Constructed almost two centuries ago, it was built in different stages as a residence, complete with its very own servants’ quarters, back when the early 19th Century elite flocked to this new seaside area to enjoy the fresh air and relax in style. A newer part was added on some 100 years ago. Walter Cassar speaks proudly of the award bestowed upon the Barracuda by Din l-Art Helwa for
preserving the building itself without spoiling its original quality. This seasoned restaurateur has a glint in his eyes every time he mentions the house that has shaped his life and that of his family. “There had to be changes in order to adapt to the building’s new requirements. The transformation of the courtyard which we use as the Barracuda’s main restaurant area was not done by me but as part of various works done during all these years. The servants’ quarters were turned into
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the Piccolo Padre Trattoria/Pizzeria. Yet we managed to intervene gently without harming any of the building’s character or style. Maintenance must be done regularly but I would say the building requires staple maintenance which any seafront building must be given.” The one-metre-thick walls were obvious signs of foresight and good planning on the part of whoever designed the building. This was proven further when excavations unearthed a mixture of fine sand and marble granules that worked together as very effective insulation against the onslaught of seawater, so much so that the building surprisingly suffers very trivial levels of humidity. One of the upcoming innovations is the introduction of the use of seawater to cool the restaurant’s refrigeration and air-conditioning plant, a project for which Mr Cassar has secured partial EU-funding. This project will help alleviate the high energy consumption costs. “High energy costs are a reality today, but we have to be proactive and find ways of lowering these in a sustainable manner.” But what about the food for which the Barracuda is famed? It has certainly gone down well with Maltese and foreign patrons alike and the fact that some of the world’s most important personalities have dined at the Barracuda is
the proof of its quality cuisine. The entire Liverpool football team and the renowned manager of Manchester United, Sir Alex Ferguson, have graced the restaurant with their presence. Other notables who have tasted and enjoyed the Barracuda hospitality and food include Claudia Schiffer, Claudio Baglioni, Madonna, David Beckham, Arnold Schwarzenegger, Sharon Stone, Omar Sharif, Gianni Morandi and the ex-presidential candidate Senator John McCain. The list never ends. “It has been that way from the start. Strangely enough, some of these star guests actually influenced my decision on what stayed on the menu and what did not.” However, the fact that the Barracuda has such an upmarket reputation can give the impression that it is an expensive place to dine at. This is far from the reality as the menu can suit any pocket. What’s more, the restaurant now offers free complimentary parking within walking distance at the nearby Le Méridien Hotel. With this added advantage all diners, including families, are not hampered by parking problems around this busy spot of St Julian’s. With 70% of the menu being fish-based or prepared with related items and a strong Maltese influence, the question lends itself – what is the Barracuda’s bestselling
dish? Mr Cassar confides, “There is no specific bestseller as the freshness of the fish and the simple and genuine quality of the ingredients make bestsellers out of every dish. But of all the dishes in the menu our favourite dish, with foreigners and locals alike, is the good old Balbuljata. Obviously we present it in a different way from what people are used to seeing their grandmother dish up, but it all comes from the inspiration of personal past memories. My mother has always been an excellent cook and although I’m not one to take up cooking myself, I have learnt to taste and judge well. You may have six chefs in your kitchen but only one person makes the final decision. The ingredients my mother uses left a mark, and the fact that I was born in North Africa and received an
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Italian education has added to my appreciation of good food.” Reverting to talk about fish, Mr Cassar insists that the local fishing industry should be better regulated in order to ensure more professionalism. Over the years he adamantly stuck to his habit of purchasing all fish from local sources with some exceptions, such as copious quantities of octopus which are hard to find in local waters. This is proof of his belief in local products as he explains how, for example, he finds that the giant prawns caught in the Mediterranean are the best you could ever eat. Talking of cooking leads on to talk about chefs. Walter Cassar prides himself in always having had Maltese nationals for head chefs at the Barracuda. He claims that great steps forward have been made in the industry today and it is easier to find well-trained chefs. This is also thanks to the hard work done by ITS. However, he seriously bemoans how difficult it is to find good serving personnel. “The culture of service is still sadly lacking here. It is an affliction which hits at a national level. Although I have to admit that a slow improvement in this area is being noticed. Over the years I’ve come to recognise the fact that good service can camouflage a chef ’s problems if the serving person knows how to behave, how to talk, how to deal with clients. A smile and a gentle
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attitude go a long way. This is of crucial importance for the business. I’ve learnt along the way that to build up a reputation a restaurant takes years, but to break it takes only two dissatisfied clients.” The Barracuda has moved on with the times and as major or minor changes are incorporated in the business from time to time in order to keep abreast with the times and with competition, the restaurant has taken on new challenges as well. With the involvement of one of Walter’s daughters in the business, the Barracuda has now also become a strong favourite for small weddings, not only with locals but also with foreigners who many-atime decide to celebrate their marriage ceremony on the verandah of the establishment to enjoy the stupendous view. “My experience here at the Barracuda began by chance. I took it on with more determination when people hinted that it was probably not my kind of thing. I stuck it out and thankfully have always had the full support and cooperation of my family. The family bond proved a lifesaver, always. My wife actually embraced it
all and, in fact, Piccolo Padre started out as her own creation and she still regards it as her own “baby”. My youngest daughter Denise and her husband Terence Cachia are now well integrated in the running of the Barracuda and Piccolo Padre. My other daughter, Erika, and her husband, George Rouvelas, run the Hotel Juliani and all other activities connected to it. Consultation and communication are what keeps us going as a team and as a family. I am proud of them all, even though I admittedly tried to dissuade my daughters from taking up a profession linked to catering, knowing how hard and demanding the business is. Catering takes over your life. You either love it or you hate it. There can be no lukewarm feelings towards it.” That Walter loves it is seen in the sparkling way he speaks about his, and his family’s chosen way of life. Barracuda, 194 Main Street, St Julian’s, SLM 1019. Tel: 21331817 barracuda@wgc-group.com
Barracuda’s Recipes Garganelli Pasta with Maltese Sausage, Fresh Mint and Baby Rucola (Serves 4) Ingredients:
Method:
150g 500g 50g 10g 50g 25ml 20g 50g 150ml 30g
1. Sweat off the onions, garlic and carrots till golden brown. 2. Add the sausagemeat and cook for another five minutes. 3. Add the port and reduce. 4. Finally add the cream and simmer for another five minutes. 5. In the meantime, boil the garganelli in slightly salted water. 6. Add the pasta to the sauce together with the mint and rucola and cook for a further three minutes.
Maltese sausagemeat Fresh garganelli Finely chopped onions Finely chopped garlic Finely chopped carrots Port Fresh mint Fresh baby rucola Fresh cream Butter
Roasted Sea Bass with Marjoram and Caper Crust, Wilted Spinach and ‘Patata l-Forn’ (Serves 4) Ingredients:
Method:
4 20g 30ml 100g 40g 200g 30g
Preparing the fish:
Whole sea bass (filleted) Chopped capers Marjoram Olive oil Breadcrumbs Chopped onions Fresh spinach Butter
1. Place the fish on a lightly oiled dish, seasoned with salt and pepper. 2. Mix the breadcrumbs, together with the capers marjoram and olive oil. 3. Cook the fish for seven minutes in a preheated oven at 175ºC.
For the ‘Patata l-Forn’:
Preparing the spinach:
200g 100g 50ml
Sweat the onions in a little bit of butter, add the spinach and cover saucepan for approximately a minute.
Potatoes (sliced) Onions Chicken stock Olive oil & fresh rosemary
Preparing the ‘Patata l-Forn’: Chop the potatoes and slice the onions, mix in the fresh rosemary, olive oil, salt and pepper and cook in a preheated oven at 180 degrees for 35 minuites.
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November 2010
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Rock On Rokna! Rokna - Where Corners are Never Cut... Michela Spiteri
I am always sad to see long-standing business establishments closing shop. There’s a certain comfort and security that comes with seeing names you have grown up with still alive, kicking and going strong. It’s also incredibly rare. Off the top of my head, I can barely count 5 and I doubt there are very many more, if at all. The Rokna is indeed one of a handful of business ventures that has more than stood the test of time. It’s more or less my age, having opened its doors in 1975, a
year after I was born which means it celebrates its 35 birthday this year. For a long time, I wondered how on earth they managed to survive, when all the others fell by the wayside and were compelled to change hands, names and even designation. I always half-expected to hear that they had eventually succumbed to the same fate as their competition and had folded up and packed it in. But after meeting the team, I am now convinced they are here to stay.
When I think of the Rokna, I immediately think delicious pizza baked in a log oven. But there’s actually more to the Rokna than pizza. In fact I am sitting in the hotel part of the Rokna, which has been operational since 1975. True, back then, holiday apartments were in vogue and it wasn’t until the late nineties that the the three-star hotel opened its doors and I am given my first lesson in the importance of keeping your finger on the pulse of the market - knowing
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Cannon Road, Qormi QRM 9039, Malta. Tel: 2144 1750 / 2144 1754 / 2144 1471 Fax: 2144 1719 Email: crown@maltanet.net
what people want and catering to customer whims. In keeping with its name, there is a cosy homely feeling about the place. It is small enough for the staff to be on firstname basis with its patrons and yet none of the modern conveniences have been sacrificed along the way. It manages to be both inexpensive yet impressive, given its strategic location, bang in the middle of St. Julians, a five minute walking radius from any beach or restaurant. The Rokna is reputedly the oldest pizzeria in Malta, overtaken only by the Bologna, which has since closed down. I’m sitting across from Victor Camilleri and I want to know the secret to their longevity. ‘Hotels and restaurants are probably the toughest businesses to run, so it’s easy to give up. Bad management and staff problems are at the root of every failing venture. If you look after your quality and your customers you will reap a decent turnover and survive.‘ Ironically, where other establishments undergo major reconstructive facelifts in the hope of injecting a new lease of life, the Rokna restaurant and pizzeria has tried to hang on to its traditional rustic roots, with very few modifications. In a world of modern conveniences, where minimalism rules supreme, customers, especially foreigners, appreciate the throwback to the past. They strive to reconcile keeping the old while embracing newer, more refined concepts. Benches, for instance, have been done away with because nowadays personal space is all-important. The Rokna is a totally familyrun affair. Originally, the hotel was run by his brother Anton, whereas it was Victor and his brothers Patrick and John who looked after the restaurant side of things. Patrick unfortunately passed away last December and I immediately sense the void that Patrick’s death has created. Today the younger generation have stepped in, Victor and
Anton have more or less phased out. Being the youngest, John is still pretty active in the restaurant, but nowadays it is the children who primarily run the show. Anton’s daughters, Fiona and Schevon, run the hotel while the pizzeria and restaurant is run by John, Anton’s youngest brother, and Patrick’s sons, Jacques and Andre, together with Brian, an old and trusted employee who has become part of the Rokna family. Victor’s daughter, Stephanie, looks after the administrative arm of the restaurant but regularly lends both her own in the restaurant. Paolo, the husband of Maria, the only sister, is the expert pizzaiolo, having been at Rokna for 30 years. In fact, there is no particular
hierarchy among the members of staff - everyone pitches in according to what is needed at any given moment in time, whether it’s taking orders, serving food, or helping out in the kitchen. In an ever-increasing computerised world, young blood is allimportant. The world of hotels has changed dramatically. While in the past hoteliering was a free-for-all and things ran amok, today, with EU health and safety regulations, and MTA directives continually being implemented and enforced, one needs to be constantly on the ball. The Rokna has embraced these changes which are all for the best – both of the hotel itself and ultimately of its guests. Inspectors from MTA and the Health and
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Safety Departments are assisted while carrying out their commendable work as everyone at Rokna wants to move on and be totally in line with all changes for the better. The Rokna seems to thrive on this constant juxtaposition of the old and the new, both aesthetically and operationally. While the youngsters have a lot to offer, Victor and Anton, old hands at the trade, reckon that they too still have a valuable contribution to make. ‘Although our children may know how to deal with computers, they can still learn a thing or two from us about the human side, which is ultimately what makes or breaks a business.’ Indeed Victor is now convinced that though the quality of the food is very important, looking after clients is what contributes most to the success of a business. While they rely on the faithful patronage of locals, some of whom they even remember in nappies, they also strive to target tourists, who are reputedly likely to keep coming back throughout their stay if you manage to get them on the first day of their holiday. This was tried and tested way back in the early 80‘s. When Nottingham Forest won the European Cup, the team came over to Malta twice and stayed at the Hilton. They rarely ate their evening meal anywhere except at Rokna. In fact the Camilleri brothers struck up a close friendship with Brian Clough and would visit
him regularly in the UK. Foreigners are a great source of information because they share their day-to-day experiences with the staff. I imagine that all these years later there must be quite a few anecdotes and Victor tells me about the evening, almost five years ago, when Peter O’Toole walked in, had a meal and eventually left a beautiful red silk cravat behind. Instead of hanging on to the little piece of memorabilia Victor chased him down the road and returned the cravat to its rightful owner. Being a person who has no compunction about sending my steak back if it is overcooked, I ask Victor what the Rokna complaints policy is and, just as I expect, the Rokna believe in bending over backwards to accommodate their
patrons. Wines are returned, no questions asked, as is food which is immediately substituted. Because they believe and rely upon wordof-mouth advertising, very rarely do they advertise in print. Their primary focus lies in making the customer as comfortable and happy as possible. Hotels and restaurants have come a long way. Food and wine have improved tremendously and Victor reckons that on the island there are very few restaurants he would go as far as to term ‘bad’. This is why he feels that the only thing which can set one restaurant apart from another is customer satisfaction, which all boils down to the way you look after your clients. ‘In this business, if you do something right people rarely remember - it’s overlooked and taken for granted. If you do something wrong, people rarely forget. Take the log oven for instance - if the logs aren’t kept in check you could ruin a batch of pizzas and there are very few pizzerias which opt for log ovens because of this. Of course we have our off-days, like everyone else. It’s a stressful business which requires a 24/7 commitment, but the fact that we are still here means we must be doing something right. Hopefully we’ll be here for another 35 years at the very least.’
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Rokna’s Recipes Riso Pescatore Ingredients: 140g White rice 6 Shelled mussels 7 Medium sized prawns 20g Clams 6 Calamari rings 1 Medium-sized tomato (chopped) 1 Garlic clove (chopped) 1 Teaspoon mint 1 Teaspoon basil Parsley to garnish ½ Glass White wine 1 Cube fish stock
Method: 1. Cook rice leaving it slightly undercooked 2 Meanwhile, in a frying pan, heat up olive oil and add garlic over a medium heat 3 Add chopped tomatoes, clams & calamari. Sauté for 3 minutes 4 Add prawns, mussels, mint, basil, white wine and fish stock. Simmer for 2-3 minutes 5 Add rice and mix well 6 Plate and garnish with parsley and mint
Pizza Paesana Ingredients: Handful Mozzarella Handful Cheddar cheese 6-8 Oven-roasted potato slices (seasoned with garlic, onion, basil, olive oil & butter) 1 Maltese sausage (minced) 1 Pizza Base
evenly over the pizza 5 Place in oven and bake until golden brown
Pasta from Mazara Del Vallo
Method: 1 Open up pizza base 2 Add mozzarella and cheddar cheese 3 Place oven-roasted potato slices to cover the surface of the pizza 4 Add the Maltese sausage mince
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November 2010
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GO Lands Prestigious Alcatel-Lucent Award
From left: Amanda Abela from the GO Business team, Kenneth Spiteri Head of GO Business and Gianfranco Orienti, Channel Sales Manager at Alcatel-Lucent
GO plc, Malta’s leading communications and entertainment provider, was recently recognised as one of Alcatel-Lucent’s most customer-focused business partners. GO, Alcatel-Lucent’s main business partner in the Maltese Islands, landed one of the four high-powered AlcatelLucent Awards designed specifically to showcase top performing business partners in various aspects of their sales experience. GO clinched the Best-WinAgainst-Competition Award on grounds of its continued drive and motivation in strengthening Alcatel-Lucent presence among GO’s business customers. The award further consolidates the long-standing relationship between the two companies that peaked with Alcatel-Lucent’s extensive involvement in GO’s submarine cable system, linking Malta to Italy.
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GO’s business team – in particular its sales representative, Amanda Abela – was singled out as winner of the award from a large number of high-status communications companies that were in the running for the awards. GO won the award when the stakeholders of a prestigious company in Malta opted for ALU solutions as their first communications choice despite stiff competition on all fronts of the telecommunications market. The partnership with AlcatelLucent results in high profile innovative solutions from the high-tech ALU portfolio for GO business clients. In addition, businesses purchasing hardware from GO – such as PBX systems that are an absolute must to all business entities – enjoy 24x7 support from GO’s highlytrained technical team and even benefit from unlimited advantages
such as attractive offers on Alcatel systems and convenient payment options. GO currently supports the majority of Malta’s elite private and public entities. Speaking about the AlcatelLucent Best-Win-Against-Competition Award, Kenneth Spiteri, Head of GO Business, said: “We are absolutely delighted with the award – an exceptional achievement attained through the willpower and the hard work put in by all members of the GO Business team. The result is proof that GO Business is geared to deliver exceptional solutions to its clients and reach important goals.” “GO plc boasts a rich history with Alcatel-Lucent that spans over twenty years and has matured into a powerful and exciting business experience that takes full advantage of the unique ALU portfolio,” he said. Meanwhile, Amanda Abela from the GO Business team said: “Alcatel-Lucent has been a key supplier of ours for several years. Attractive benefits to key customers include Alcatel-Lucent’s robust and scalable infrastructure to support cost savings by centralisation, flexible solutions adaptable to the customer’s needs and IT environment – and much more!” Gianfranco Orienti, Channel Sales Manager at Alcatel-Lucent congratulated GO for its achievement.
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Alex Aquilina – Chairman, Eagle K-wear
Eagle K-wear Where Business Is Taken Very Personally To say that Eagle K-wear has just landed wouldn’t really be a fair or accurate assessment. This clothing manufacturing company has been around much longer than I have for a start. It started in the 50’s, swung in the 60’s, sizzled in the 70’s and today, fifty-two years later, is born again and younger than ever. Eagle K-wear have long been making corporate clothing and uniforms their business and now they have gone a step further and are taking their business beyond our shores. They believe that today they offer something that makes them ‘uniformly unique’ to borrow their latest tagline. In fact, the company has recently come out
with this new slogan as part of a rebranding campaign aimed at rejuvenating the existing product as well as strengthening and consolidating their competitive presence internationally. After all, rebranding is crucial for any company’s corporate identity. First impressions do count - it’s no myth. The unique tagline and the con-
Michela Spiteri
sequent renewed corporate identity did not happen overnight. I am sitting across from Alex Aquilina, the company’s chairman, who is responsible for this transformation. He is reluctant to hog the spotlight and take the credit and tells me that the best corporate decisions are those that are taken only after they have been shared:
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“Running a business can be lonely if you do it alone. Over the years I have found that when you involve your staff in the running of the business you get much better overall results. We rely on people to operate the production line and the end result is going to reflect the mood and attitude of these people. If they feel respected, they are happier. They actually feel like they own the brand and are instrumental in the company’s success. A lot of thought went into creating the ‘Uniformly Unique’ logo. We circulated different taglines, got everybody on board, sounded everyone out and eventually we decided. “ Anyone with a keen eye will notice that the logo has also been ever so slightly, yet effectively, revamped - it was one of the first things that Alex changed when he took over from his father. They have kept their fresh, bright and bold corporate colours - orange, teal and blue, which, I notice are also reflected in their offices - but they have laid it out differently. In fact it does look more simple and that much more effective. Whereas before the eagle was static and looked somewhat crucified, it’s now in flight and rearing to go. Aquilina tells me that the present logo resonates with the company’s dynamic thrust - it is a company that is always moving forward. The rebranding exercise came about as a result of the company’s internationalisation project sponsored by Malta Enterprise and funded by the European Regional Development Fund (ERDF). The image needed to be stronger and more dynamic because the company has to compete on an international level. Back to the tagline - what exactly is ‘uniformly unique’ - an oxymoron if ever there was one - and can a uniform really be unique? For the last three years, Eagle K-wear have been the exclusive representative agents for Simon Jersey, the UK award-winning catalogue company.
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Twenty percent of their turnover is generated by Simon Jersey catalogue sales. The remaining 80 percent is taken up by the school market and other government and commercial entities, like casinos, banks and restaurants. Of course with a catalogue company, you run the risk of looking like the boy next door. Uniformly Unique was developed, together with the new company brochure and DVD presentation, precisely to give Eagle K-wear the corporate identity which would enable it to compete on the international stage. Customers who are not entirely happy with what the catalogue has to offer and who want something custom-made or bespoke are now in a position to be choosy.
Recent years have seen a restructuring at the administration and production level, and there has been a much greater emphasis on the local market. In fact while many garments are manufactured in local factories, others are outsourced. Raw materials and fabrics come from all over the world and the company has a healthy relationship with many foreign suppliers. Still, Eagle K-wear remain in control of the design. They are the ultimate creators of the concept. If the client is not entirely happy with what the catalogue has to offer; if he wants to add, remove or change something or if he simply wants a different colour or piping, they are in a position to meet his demands, even offering the customer the chance to sample the garments.
Mr. Alex Aquilina talking to Parliamentary Secretary Dr Jason Azzopardi during a company visit in connection with ERDF projects
“Nowadays we offer a truly personal service. We offer something that is truly unique. The customer has become our focal point. If the client wants to capture a certain spirit or opt for a slightly different look we are in a position to create this. We also offer continuity. Eagle K-wear’s purchasing power means that they are in a position to buy their raw materials from the manufacturing houses, ensuring that fabrics and colours are in
continuous supply. As long as the customer wants something, we will provide it.” Whereas in the 1960’s and 1970’s, the company was production-oriented and delivery dates were entirely set by production, today it is the customer that determines the pace. Eagle K-wear have designed a system whereby deliveries are set by marketing and sales. The local scenario works by itself and requires minimal oversee-
Dr Jason Azzopardi and Mr Alex Aquilina on the production shop floor.
ing. It is the international sphere that takes up most of the company’s thinking and strategy time. The company has developed a strong international presence over the years and is constantly seeking to develop its business overseas. Eagle K-wear were the first local uniform manufacturing company to have gone overseas and participated in the 2010 hotel show in Dubai. The Hotel Show is the Middle East’s largest and most important hospitality show and brings together more than 350 exhibitors from 32 countries, offering the widest possible range of products and services. In this year’s show, Eagle K-wear strutted their beauty and spa collection down the catwalk in style and had their own stand strategically chosen opposite the corporate catwalk. Projects and shows of this calibre involve a lot of logistic management and fall under the international business development department. The hotel market is very important to Eagle K-wear, especially now that they are in a position to offer the client the ability to pick and choose. Locally they are the preferred suppliers of the Radisson hotels and
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Mr Alex Aquilina with the Hon Minister Mr George Pullicino and Mgr Victor Grech during the inauguration of the new offices on the occasion of the company’s 50th Anniversary in July 2008
also supply and service the Vivaldi Golden Tulip, the Corinthia Group, the Phoenicia and the Coastline to name a few hotels. They also service a number of hotels overseas. Their product range is extensive - from managerial and front-ofhouse clothing to food and beverage, housekeeping, spa, bus boy and chef wear. With Simon Jersey, the company offers a new uniform concept for hospitality by striking the right balance between practicality and style. Through its design expertise, Eagle K-wear is able to dress hotel and catering staff in any way that meets the customer’s exact requirements. Their next international port of call is the school show in Birmingham. With sixty percent of their turnover generated by the school uniform industry, this show provides the perfect showcase and platform for their bespoke and unique school uniform designs and the company will be officially launching their new school uniform brochure during this event.
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Their latest (sub)mission statement is to be smarter, smarter here meaning the ability to achieve more with less effort. Aquilina believes that this is doable and achievable. Today it is no longer solely about prices. It is about timeframes and delivering the quickest response to customer requirements. Eagle Kwear reckon that customer satisfaction is the ultimate sales booster. Quite apart from schools and hotels, Eagle K-wear products can also be found in Casinos, banks, insurance agencies, supermarkets and most other commercial outlets. They are currently working on an international project for a prestigious hotel, which, if realized, will mean that they will have to supply all staff members with the full uniform. Eagle K-wear have clearly come a long way from the days when they were synonymous with knitters and the knitting industry. Alex reckons that to go places you need to take a step back, take stock and assume a bird’s eye view. You need
“Today it is no longer solely about prices. It is about timeframes and delivering the quickest response to customer requirements.” to see what areas need focusing on. Sometimes you may need to loosen the reins and let other people take over. New blood, fresh ideas, giving people opportunities to move forward is all important. Knowing what to hang on to and what to change is crucial. Whoever thought that uniforms were dull, boring and always the same may need to pay these people a visit.
EASTERN BREEZE, A JOURNEY IN ORIENTAL FLAVOURS
Award winning Chef Karyanto and his team are offering the best of Asian cuisine in the contemporary and stylish ambiance of Eastern Breeze. The new menu at the Eastern Breeze features an exotic fusion of Asian flavours using the best food signature products from the East. For those Sushi lovers, authentic Japanese creations are also on the menu and are prepared by Chef Handoko from an open stage kitchen in full view of all guests.
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St. George’s Bay, St. Julians www.intercontinental.com/icmalta
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CNBC World at Delicata
A CNBC World film crew recently spent some 7 hours filming at the Delicata winery and at the company’s wine festival at the Upper Barrrakka gardens in Valletta, during a recent visit to Malta. The film crew, who arrived on the Holland America cruise liner, were filming a new wine, food and travel series for the Wine Portfolio programme presented by TV host Jody Ness. The programme, which will be aired on CNBC World four times a week later in the year, is watched by over 88 million viewers in the US and 330 million people worldwide. Jody Ness, together with Kevin Fox, President & CEO of Re:Source Media inc and John Primeau, the Public Relations Manager of Holland America Line, were welcomed to the wine festival on Sunday night by Michael Delicata, who had coordinated the visit. The following morning the CNBC film crew visited the Delicata winery on Paola Waterfront where Bill Hermitage, Delicata’s Director of Sales & Marketing, escorted Jody Ness and his team
through the grape-receiving area and Delicata’s new fermentation hall, before inviting them to taste wines from both the tanks and French oak barrique. Mr. Ness was particularly interested in the wines made from Malta’s two indigenous grape varieties and particularly liked the Girgentina and Gellewza Frizzantes. He also passed very favourable comments on other wines made from the international varieties such as
the two I.G.T. Maltese Islands Maltese Falcon red and Pjazza Regina red as well as the three D.O.K. Malta Medina Vermentino Zibibbo and the barrel-matured Gran Cavalier Merlot and Syrah wines. This year’s Delicata wine festival, which broke all previous attendance records on all 4 nights of the event, was highly praised by the CNBC news team who stated that they had been taken totally by surprise, both by the quality of the Delicata wines and the atmosphere of the festival itself. They also commented on what a great showcase the festival is for Maltese wines and how unique and impressive such an event is, especially since it is all organised by one single producer at such an exclusive venue. After his visit, the TV host of CNBC World’s Wine Portfolio programme posted these comments on his Facebook page: “While in Malta, we attended Delicata’s annual ‘Classic Wine Festival 2010’. WHAT an amazing night. The bands, the food, the venue and of course the wines. I have to say Malta absolutely makes great wines”.
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The official media library of the Maltese Islands is accessible online at viewingMalta.com with an ever-growing collection of professional photography, video footage, sound and more. Register today and gain access to the extensive library of professional stock ready for download at the click of a button! FOR MORE INFORMATION CALL MARIO GALEA ON 22915202 OR EMAIL MARIO.GALEA@VISITMALTA.COM
You Are Only as Large as Your Last Event Island Caterers Takes on Goliath of Catering and Wins At two thirty in the morning on Friday 3rd September, the last staff transport left Floriana, taking home an exhausted but proud team of waiters, chefs and support staff to finally get some well-earned rest after what can only be described as the Goliath of all catering jobs (at least in Malta). What was left on the Fosos in Floriana was a cleared deck. Only three hours earlier 450 round tables, 450 tablecloths, 4200 banquet chairs, 4200 white napkins, 4200 white chair covers and 24000 glasses were still laid out across the expanse of the Granaries. The team, comprising staff from across Island Hotels Group, came together under the hat of Island Caterers and concluded what had been one amazing conference group. The Oriflame Convention is the largest congress to have visited Malta, comprising 4200 delegates. The catering for fifteen events during the week was entrusted to Island Caterers, who for the last six months have exhaustively planned the fine points of each event, ensuring that all the logistical details were covered in the operational plan. The delegates arrived on Sunday and each event and activity was ticked off the list as it was set up, executed and dismantled. The last event was the biggest one - a Gala dinner served on the uneven footing of the Floriana Granaries. The catering set-up itself was a process that lasted two days, where every table had to be positioned to an exact spot; each chair enclosed in a white chair cover, and then the linen went on followed by the cutlery, the flatware and the centrepieces. All this was completed by Wednesday night and covered
in plastic sheeting. At 16.00hrs on Thursday the team met on site and detailed briefings and section assignments were followed by the final checking of tables. The chefs had been busy for a week, preparing each menu item, ensuring that the correct quantities were prepared and the perfect amount of seasoning added. Three menus would be served on the night - each had to be perfect in taste, quantity and presentation. Trucks were driven into the back and unloaded. Sauces were prepared on site so as not to lose flavour, as was the pasta in order to be served “al dente”. At 19.00hrs guests started to arrive and as with all catering events, service kicked in one step at a time, each of the four sections individually managed, however synchronised to perfection to operate as one. The starter was followed by three different pasta dishes; the main course (served silver service) was fillet of beef for 3950 and fillet of veal for 250; finally dessert followed by coffee and petits fours closed the meal.
All this was of course synchronised with awards being presented as well as a fantastic show taking place on the stage. All done by eleven thirty! The feedback from the delegates was great, the organisers were delighted and the Malta convention hailed as the best Oriflame have had in years by the directors during their final presentations. All in all a job well done, made possible by solid teamwork, a positive attitude and a passion for taking on challenging situations and delivering. Following the conclusion of the event Island Hotels Group Holdings plc Chief Executive Officer Winston J. Zahra commented “this was an excellent team effort from all the members of staff within the Group. The fact that the whole team catered at 15 events, including the two largest dinners ever held in Malta, to the full satisfaction of our client, is testimony to the hard work put in by the whole team. I am very proud of the result achieved and am very grateful to each individual who played a part”.
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Solar Solution for Hotels A trend is developing whereby photovoltaic systems, just like industrial solar water heating systems, are becoming a part of the energy plan for businesses seeking to control spiralling energy costs by generating their own renewable source and reducing combustible consumption. Karl Azzopardi tells us why. Over the past years, hotels have become increasingly effective at implementing measures aimed at improving the efficiency of their operations and conserving energy, with many realising meaningful energy savings and improved profitability as a result. Solar thermal systems capture the radiation of the sun and turn it into hot water, PV systems generate electricity from the sunlight, and there’s no doubt that locally there’s enough sunshine to make PV and industrial solar thermal systems a viable option for generating at least some of a hotel’s own renewable energy. As solar electric PV technology and solar thermal systems continue to improve in efficiency and reliability, more hotels are considering adding solar to service their energy needs, while showcasing their concern for the environment.
Good for Al the Right Reasons For many hotels, adding solar systems offers a visible and practical way to demonstrate their commitment to preserving the environment, beyond the use of organic linens, recycling, energysaving bulbs and the like. As a result, many of these hotels end up garnering greater media interest and more visible public relations
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opportunities. A bonus for operators and guests. A photovoltaic system generates electricity directly from sunshine without creating any water or air pollution. It is quiet, reliable and relatively easy to install when done by the right professionals. Moreover, PV systems are relatively maintenance-free and carry a 20-25 year performance warranty. A solar thermal system also generates energy (in this case heat) from sunshine. This heat reduces combustible consumption from the plant boiler, therefore reducing air pollution. Quality solar thermal systems carry a ten-year collector warranty and are expected to perform for 15 to 20 years. Various incentives are also furthering the adoption of solar solutions, foremost amongst them is the successful Malta Enterprise managed ERDF Energy Grant Scheme, which provided grants to eligible projects proposed by commercial establishments. We hope to see specific grants aimed at the hospitality sector in the near future.
How It Works: Under the recently introduced feed-in tariff scheme, the energy generated by the PV is sold directly to the utility at the present published rate of €0.20 per kWh (unit). L.N.422 of 2010. This scheme creates an investment opportunity with an attractive return rather than just a cost-saving measure. The solar thermal system is designed to reduce the consumption of combustibles as the sun’s radiation captured by the system’s collectors is transferred into heat which is stored in specially designed hot water storage tanks normally found inside the building. This energysaving measure will reduce combustible costs with interesting pay-back periods and return on investment. PV modules and solar thermal collectors can be mounted in various ways, depending on the location and size of the system, typically on a south-facing roof, on an elevated static frame or ground-mounted. Solar panels can also be integrated into many types of exterior materials, including roofs, walls, shadings,
or windows. The goal, of course, is to optimise the maximum solar exposure, which changes depending on the time of year and the location. After determining the size of the solar system, an estimate which is based on electricity/hot water use and available funds, the first step in developing a renewable energy system design is a site assessment. From there on consultation, system design and implementation eventually follow. There are two key factors which make a site viable for PV technology: the possibility of southern exposure, with the modules/collectors exposed to the sun as much as possible, usually between the peak sun hours of 10 a.m. and 3 p.m.; and appropriate and sufficient space for the solar system which can be integrated into existing structures. Karl Azzopardi is a director of Solar Solutions Ltd, which specialises in providing renewable energy solutions to domestic and corporate clients. Email: karl@solarsolutions.com.mt
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The Malta Experience auditorium. The audiovisual production won the Golden Helm International Award for Tourism in 1993 and the SKAL Malta Tourism Award in 2003.
Let’s Talk About Values
M Demajo Group has been visionary in establishing hospitality trends, the awardwinning audiovisual production The Malta Experience being a pioneer in this multi faceted sector. As the group celebrates its centenary, Zillah Bugeja talks to Group Marketing Director Rachel Balzan Demajo about the relevance of the Group’s core values within its divisions operating in the hospitality sector.
In the 2009 Superbrands Malta publication, the M Demajo Group describes its core values as being accountability, peoplecentricity, a drive for results and customer focus. How easily is customer satisfaction gauged within the services the Group provides in the hospitality sector? “Information gathering is pivotal. More traditional methods such as surveys and word-ofmouth are combined with more
elaborate techniques such as external climate surveys. Our marketing endeavours are all about putting the client first, so customer satisfaction is a common measurement of success across the board. We take complaints seriously and have a strong work ethic that seeks immediate corrective action.” In what tangible ways does the Group value its people?
“The M. Demajo Group has always been an organisation that depends on its people and strives to empower them towards personal as well as organisational goals. The Group’s mission statement, ‘Together We Achieve Because We Care’ is central to all of this. An efficient HR department that is proactive in establishing career paths and readily available to listen to employees’ suggestions, is what drives this value. Also as a Group
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we have always had a very low employee turnover. People consider the Group as part of their extended family, and this fosters a sense of loyalty and content.” How does the Group ensure accountability and a resultsdriven culture? “We are firm believers in accountability. To instil a culture of accountability, one needs to empower people as well as define roles and parameters. This is done through a seamless division of structures, which include committees and departments, as well as higher-level groups including the Board of Directors. Accountability is also largely dependent on targets, and as an organisation we ensure that our middle to senior management are target-driven, which enables them to be more motivated and results-driven too.” Special Interest Travel Ltd (SIT) is one of Malta’s leading destination management companies with over three decades’ experience. How did it fare during the challenge of the recent economic downturn? “Thankfully SIT was then in a period of consolidation and used its quieter time to re-invest in itself and in its brand identity. It underwent a rebranding exercise that sought to extract its unique selling propositions to re-invent itself to better suit today’s industry requirements.
Finish in style Special Interest Travel Ltd is one of Malta’s leading Destination Management Companies with over three decades’ experience. The company is ISO 9001-2000 certified and Quality Assured by the Malta Tourism Authority. In 2009 SIT launched its rebranded image.
The company has grown both in employees and in service portfolio and today has a firm market share in both tour operating and leisure travel as well as conference and incentive business to Malta. SIT Ltd took the strength of its brand and the vision of its people to the next level. By using the power of its brand and the accountability of its teams as well as its reputation, it re-emerged stronger and ready to face the post-recession environment. What are some of the innovative solutions that SIT Ltd has come up with over the years to satisfy challenging client demands? As you know, SIT operates in a highly creative environment and is always on the look-out for innovative products within the overall product that is Malta. It has strong
relations with suppliers across the board, and uses its creative flair to design exciting proposals to intrigue the customer. Malta is a jewel of a destination, and when seen through the eyes of tourism specialists, it can never fail to impress. SIT’s back office operation is advanced in IT and uses technology to enable faster response times as well as prompt service. Innovation can be seen in its processes, its approach and its solid internal culture that is always ready to go the extra mile, bringing innovation and value to the client.” The Malta Experience has been established since 1980 and recently modernised its projection system by incorporating digital video. One of the ongoing upgrades is the
Innovations: LED Lighting Joseph Cachia & Son Limited, a member of the M Demajo Group, has been contributing to the progress of the local energy sector in various ways and is now geared up towards sustainable energy and lighting solutions. JCS Ltd is the appointed distributor for the innovative Pharox LEDs. Hilton Malta recently replaced the incandescent lamps in six chan-
deliers in the Portomaso conference and ballroom with the Pharox-300 type LED lamp. Over 750 of the 25 watt incandescent lamps with a normal lifetime of one to two years were replaced with the same amount of 6 watt, dimmable LED bulbs. This reduced the installed lighting power in these chandeliers from 18.75kW to just 4.5kW max.
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Q Bar lounge bar at the Valletta Waterfront was quoted by ‘OK Magazine’ as being one of Malta’s ‘hottest venues’.
introduction of new languages. What is the decision-making process that determines whether it is worth doing? “Among its various achievements, The M. Demajo Group is also recognised for its pioneering role in the field of cultural recreation. ‘The Malta Experience’, an international award-winning audio visual spectacular has delighted over 4 million visitors since its creation back in 1980. Now in its 5th edition, this latest theme brings the element of the sea as the island’s natural resource to portray Malta’s unique 7,000 year history. This new version uses the latest in digital technology combining sensational photography and re-enacted motion clips interspersed throughout the 43 minute presentation. Complementing this version, the company initiated further product development in its multi-lingual system which now hosts 15 simultaneous narrations from a total potential capacity of up to 20 simultaneous narrations, to suit the ever-growing visitor nationalities to the island. The Malta Experience’ is aptly housed within the ‘Mediterranean Conference Centre’ formerly the
‘Sacra Infermeria’ of the Knights of St. John. Today the Centre is open to the general public to admire its architecture as well as its history. Visitors to ‘The Malta Experience’ may extend a nominal fee to also include a visit of the Sacra Infermeria after the show. Guided tours are held regularly throughout the day. Supplementing the core product, ‘The Malta Experience’ provides its visitors the convenience for souvenir shopping offering a varied selection of the more traditional items of glass, filigree, pottery, books and more. Situated at the edge of the bastion promontory, the cafe terrace offers majestic land and seascape scenery of Malta’s renowned ‘Grand Harbour’ whilst enjoying a wide selection of tasteful delights. The Malta Exeperience’s advancement in technology and in innovation, are testament to the core values of the Group. By focusing on the customer, we maintain a result driven approach.” The M Demajo Group operates its own watering hole, Q Bar at the Valletta Waterfront. What makes it stand out from its neighbouring competitors?
“Launched in 2007, this unique lounge bar combines style, flair, reputable cuisine and a mix of high-profile party nights to a broad segment of the market. Notwithstanding the passing trade that the Valletta Waterfront has to offer, party-goers follow in the steps of event promoters. A combination of laid-back lounging and weekend partying allows Q Bar to fulfil a host of event possibilities, from themed nights and corporate functions to private parties. Q Bar revolves around customercentricity. Its very essence is to give the customer quality, choice and unparalleled entertainment. Q Bar has been listed on ‘OK Magazine’ as one of the hottest venues on the island. It’s a refined yet laid-back lounge bar experience, with an exciting calendar of events throughout the year that can be accessed from its website www.qbar.com.mt, however, it’s not only local and passing trade that Q Bar targets – the business sector is also actively pursued. Q Bar’s mix of chic environment and catering by Zest Flavours for private functions is a winning formula for business clients.” Continues on page 105
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Revamped MHRA Website Launched MHRA – Malta Hotels & Restaurants Association - is pleased to announce the official launch of its newly revamped website now offering more easily accessible online facilities.
The MHRA website offers comprehensive and strategically displayed information about the Association in the tourism sector, for users to locate easily and efficiently. The homepage, now with more easily accessible online facilities, offers 3 main sections. The ‘MHRA News’ which highlights the various initiatives and issues that MHRA has addressed during specific periods; ‘Press Releases’ featuring the latest 3 press releases issued by the MHRA, as well as the ‘MHRA Diary’ which outlines various appointments MHRA has scheduled. The ‘Our Members’ section features a list of all MHRA mem-
bers, grouped by specific categories of Accommodation Establishments, ranging from 5* Hotels to Guest Houses and Hostels, as well as Food & Beverage establishments from 1st Class Restaurants to 3rd Class Snack Bars and Cafes. Full contact details and images of each establishment can also be found. In addition, this section includes ‘Members Benefits & Costs’ as well as downloadable Membership Application Forms for both Hotels and Catering Establishments which wish to become members. The ‘List of Associate Members’ includes details of all MHRA Associate Members, the benefits and
costs of becoming a Gold, Silver or Bronze Associate Member and a downloadable Associate Membership Application Form. Users also have access to press releases dating back to 2006, which can be found within the ‘Archived Press Releases’ for easy reference. An interactive ‘Location Map’ has also been integrated, together with a printable version showing full contact details in order to locate the MHRA offices easily. An exclusive section is accessible to MHRA members only, through a secure log-in and password, featuring the quarterly BOV MHRA Survey by Deloitte. Circulars sent out to Members dating back to 2006 are also available. Additional documents will be included on an ongoing basis throughout the year. During the launch, Mr. George Schembri, MHRA CEO, congratulated Mr. Frankie Spiteri MBA (E-Business), Managing Director of Hospitality Web Systems, for his team’s professionalism, efficiency and continuous support throughout the years. Mr. Schembri also commented: “E-commerce is a vital tool to be able to maintain competitiveness within the hospitality industry. If used wisely and consistently, it is a cost-saving measure and revenue generator, an investment for all operators’ longterm future”.
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Sensiq The Intelligent Guest Portal Quadriga provides guests with a gateway to a world of information and content delivered through the TV and guest laptops as well as Wifi solutions. The extensive knowledge that Quadriga has acquired from experience and from direct contact with hoteliers coupled with the use of the latest digital technology has resulted in the developing of a new system Quadriga Sensiq. Quadriga’s Sensiq has been created from a smarter understanding of the guest, and real recognition that hotels need to differentiate their guest experience to influence heightened guest satisfaction and loyalty. Quadriga Sensiq is a powerful internet-based guest communications portal which can be uniquely tailored to each hotel to create a distinctive guest experience and provide a new and practical way of creating additional revenue opportunities. This will be delivered via a combination of video, web links and specially created pages in a powerful Content Management System, integral to Sensiq. The TV can be used to promote and sell hotel facilities and services and drive business objectives. By attracting more guests with the most engaging user interface, hotels can derive additional revenue from selling bookings for the spa, gym and dining facilities, room reservations and driving guests to the hotel eshop. Sensiq has the flexibility built in to allow the portal to be adapted as business priorities change. Sensiq also allows the incorporation of personalised hotel video, background music and promotional messages to
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attract and engage guests. Sensiq is intuitive, easy to use and provides a truly multi-sensory guest experience, delivering the best possible browsing experience. With a consistent combination of sliding menus and grids and a remote control with a simple touchpad for internet browsing, navigation couldn’t be easier or more intuitive. Hotel and local information is provided as a digital concierge service where hotel community information can be found amongst applications for news and weather or web radio stations from around the world. Guests can enjoy a range of superb quality on-demand entertainment, with a minimum of 254 movie titles – including HD titles – choosing from multiple entertainment genres and categories carefully selected to give choice, variety and a range of selection options to suit the different needs of today’s time-limited guests. Sensiq also pro-
vides more than 200 channels which can all be accessed quickly and simply. Dynamic TV further ensures guests have immediate access to TV channels in their own language. A range of essential and convenient Guest applications, including climate control, wake-up via the TV and express check-out ensure a stress-free and relaxing experience for guests whilst a range of Hotel Management applications ensure operational efficiencies for the hotel. Quadriga creates a memorable guest experience whilst making hotel operations easier and more cost-effective. For more information and a free consultation contact: Sarah Zarb Security Gate 1, Malta International Airport Tel: +356 2125 7127/8 Web: www.falconalliance.com Email: sarah@falconalliance.com
The Dolmen Resort Hotel embodies the powerful lure of the island, fusing past and present seamlessly, with plentiful bars, 5 pools, an all night casino, conference centre, watersports, spa and clubs all swirling around an authentic Neolithic Dolmen that stands undisturbed in the landscaped gardens. Like Malta, The Dolmen Resort Hotel can offer you everything for every mood and welcomes guests to bask in this perfect sun haven.
The Oracle Conference Centre is one of the largest, first rate, purpose built conference centre ready to accommodate 1200 delegates. Conference style is flexible with a choice of a theatre layout or smaller meetings split into a main hall and 5 sound - proofed syndicate rooms. The Oracle Conference Centre is also transformed into a first - class banqueting hall for sumptuous events where attention is on every detail.
Experience it. T (356) 2355 2355 · F (356) 2355 5666 E sales@dolmen.com.mt · W www.dolmen.com.mt QaWra sEa FronT · sT. Paul’s Bay sPB2402 MalTa
Studio 7 When faced with the decision of purchasing the right product from the world of technology we are faced with a thousand and one questions. Is this the right product? Does it give me what I want from it? Is it cost-effective? Will it be obsolete in a few months? Does the supplier have the knowledge and expertise to repair and maintain? Does the supplier understand my needs? Are the technicians qualified and trained for installation? Over the years, Studio 7 has accumulated a number of methodologies that are used to select products and solutions. With indepth knowledge of how to listen to a customer, Studio 7 can present reliable and consistent results, with regard to product availability and price. With first-hand experience of brands, the services offered include consultancy, installation,
technical advice for users, commissioning, calibration, scheduled maintenance and training. The products available from the Studio 7 catalogue range from audio controls, amplification, video installations for classrooms, conference rooms and boardrooms, video conference facilities with superb ease of use for the non-technical, customised motorised curtain rail tracks for homes, schools, theatres and halls to the latest state-of-theart lighting technology. Apart from this, Studio 7 services the entertainment industry with a specialiaed electronic bar tap system which allows bar owners ease and smoothness of operations, control of cash flow and payments, combined with the best in merchandise presentation. Gone are the days of wrong measures, unregistered free spirit servings, excessive
administration, time spent counting inventory and wastage! A wide range of branded wristbands is also available – allowing special access to guests, controlling open bar entry or simply providing a trendy way to issue a party invitation. An online mall will soon be launched, offering customers an up-to-the-minute way of searching for a product of their choice and comparing technical specifications and prices. The friendly customer service is at hand to also offer installation and commissioning of chosen products. A guaranteed, impeccable after-sales service will also be accessible via the same online mall. By combining product quality and delivery with over 30 years’ experience, the goal is to consistently deliver the best communication solution for each customer within the product’s life and beyond.
YES Employability Project to Support Employability in Tourism The YES Employability – Young Europeans, Skills for Employability in Tourism project was successfully launched on Friday April 30 2010 during a conference held at the Corinthia San Gorg Hotel, St. Julian’s. The two-year project, aimed at promoting transparency and recognition of competencies and qualifications across Europe in the tourism sector, is financed by the European Union as part of the Leonardo da Vinci Lifelong Learning Programme. The leading partner of the Project is the Institute of Tourism Studies (ITS) which hosted the launch conference and the first steering committee meeting held the day before. The conference was addressed by the Hon. Dolores Cristina, Minister for Education, Employment and the Family, Ms Claire Zammit Xuereb, Chairperson of the Institute of Tourism Studies, Mr James Calleja from the Malta Qualifications Council, other local speakers and representatives of the partners in the project. The YES Project includes eight organisations and institutions from Central European and Mediterranean countries with ITS as the lead partner. These include the Centre for Advanced Studies in Tourism (Italy), ARTES srl (a research firm from Italy), the Malta Hotels and Restaurants’ Association, the Portuguese Association of Hotel Directors, SOFATI (a research firm from Portugal), the Technical Institute of Larnaca and the Cyprus Chefs’ Association.
The Hon Dolores Cristina addressing the conference
“Our part in this YES Project is to carry out the dissemination and valorisation of the project,” said George Schembri, CEO MHRA, in explaining the role of MHRA in the project. The project proposes to tackle the need of the Tourism Education and Vocational Training sector for a workable system of validation, transfer and recognition, of skills and competencies achieved under formal, informal and nonformal circumstances, expressed in transferrable units, and that can be linked to national and European frameworks presently in use. The YES Project seeks to extend the work already carried
out in a prior Leonardo da Vinci project, NEW Hospitality, which, during 2006-2009, carried out research and testing and developed an online database of minimum competences which allows the guided compilation of the European curriculum vitae. The YES project intends to transfer this instrument to a new spectrum of beneficiaries and integrate the database application with other Europass tools besides the CV. The project also proposes to integrate this new product within educational and vocational training programmes in order to facilitate their adjustment to European credit transfer and recognition procedures (ECVET).
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Ta’ Xbiex Seafront, Ta’ Xbiex
The new YES Project aims at the experimental processing and application, through their adaptation and transfer, of some of the products of New Hospitality. The YES project proposes the integration of a number of systems developed through the previous NH project with the already familiar and widely-used instruments developed at a European level (such as the Certificate Supplement and the Europass Mobility), for validation, transfer and recognition of learning outcomes achieved in formal, informal and non formal contexts. The development of such instruments would serve to encourage the design of educational and training programmes that call for a detailed programming of learning outcomes and which would necessitate, as a reference, qualifications expressed in transferrable units that can be linked to the National and European framework in use today. The direct targets of the YES Employability Project are operators
(tutors, trainers, teachers, guidance counsellors) who supply training, guidance and placement services to subjects who are part of the educational and vocational training system, who intend to enter the hospitality labour market and who envisage the need for mobility; and young people interested in the tourism sector.
The indirect targets are public or private operators in the hospitality sector: businesses, trade unions and employers’ associations, political decision-makers who regulate orientation, training and the labour market. More information from the project website at www.yesemployability.eu
Regional Development for Sustainable Tourism Recently the MBB and the MHRA held a seminar entitled Regional Development for Sustainable Tourism, during which a number of issues relating to the sustainability of the local tourism sector were discussed.
From left to right: Mr. Michel Laine, Ms. Marlene Bonnici, Ms. Maria Joao Rauch, Mr. George Micallef, Ms. Marie Louise Mangion
Mr John A. Huber, President of the Malta Business Bureau, opened the half-day seminar by stating that it was necessary to make an effort to re-create an image for Malta and to exploit its historical and cultural richness to the full. To reach this desired objective it is important to use all the resources and the potential of all stakeholders interested in increasing the tourism-based economy of the islands of Malta and Gozo. He
also highlighted that “today’s business world has become intelligent, interconnected and instrumental. Tourism still retains a soul; a human soul that us Maltese, us Mediterraneans, us Europeans hold dear and cherish. Hence my conviction of success, in what we endeavour to do, no matter how courageous and ambitious it may be.” In his address, Prime Minister Lawrence Gonzi said that the
present is a challenging time for Europe’s tourism industries. This also applies to Malta. If the island is to build on the success achieved so far, there is need for a concerted
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Prime Minister, Hon. Dr. Lawrence Gonzi
effort by all stakeholders and at all levels – “this is the only way that Malta’s tourism industry will develop in a competitive and sustainable manner.” Dr Gonzi also made reference to the significant contribution of the tourism industry to the local economy and called on all stakeholders to face challenges with determination, and above all innovation, with a clear drive to deliver a quality product and service. “Innovation and dedication, to ensure the best customer satisfaction, will be the key to the future success of the industry – we need to capitalise on our uniqueness, on our culture, on our heritage, and on our Mediterranean environment,” he stated. The Prime Minister also highlighted the fact that the tourism industry is a clear example of the need to reconcile economic growth with sustainable development, and explained how government has, to date, invested over €26 million in regional development projects. “Financial investment is needed for the industry to tap niche markets and for innovative ideas to become reality and, for this reason, government has made funds available for this aim,” he stated. The audience was addressed by a number of other high-profile speakers including Mr Michel Laine, (Head of Unit within the European Commission’s Directorate General for Employment, Social
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Affairs and Equal Opportunities), who spoke about funding opportunities available to businesses operating within the tourism industry. Mr Laine highlighted the fact that Europe is the world’s leading tourist destination, enjoying around 40% of global tourist arrivals, which led to the tourism industry playing a key role in Europe’s economic and social development. Mr Laine also pointed out that Malta’s dependence on tourism, coupled with the fact that it does not have a very diversified tourist base, makes innovation and the targeting of niche markets all the more important for the sustainable development of the local tourism industry. “The European Union provides essential support when it comes to financing projects that will improve the tourism product – investment in infrastructure and in
training and education are just two examples of the different types of projects that can benefit from EU funding,” he explained. Mr Francisco Calheiros, the President of LAG Vale do Lima (Portugal) and also President of TURIHAB, the Association of Manor Housing Tourism, also addressed the audience and focused on the development of regional networks and how this innovative approach contributes to the development of the tourism industry across Europe. Mr Calheiros explained how he was involved in an innovative project entitled ‘Europe of Traditions’, which brought ten European destinations together to offer a traditional and unique taste of their culture by offering accommodation at a selection of exquisite houses of historical importance. This approach, he explained, targeted visitors who wanted a different yet a qualitative experience that would truly introduce them to the country’s unique heritage, history and culture, allowing the host country to truly capitalise on its unique characteristics. Mr Calheiros also shared his extensive experience within the Portuguese tourism industry and highlighted the fact that a number of successful projects had come to fruition thanks to the financial assistance made available by the European Union.
Audience at the Business Seminar during the Prime Minister’s address
PREFERRED SUPPLIERS’ LIST Platinum Associate Members Bank of Valletta p.l.c. E-mail: customercare@bov.com Service/Product: Banking & Financial Services
GO E-mail: sales@gobusiness.com.mt Service/Product: Communications & Entertainment
Corporate Associate Members Simonds Farsons Cisk plc E-mail: laf@farsons.com Service/Product: Beer, Bottlers & Catering Operations
VISET Malta plc E-mail: admin@visetplc.com Service/Product: Operators of the Valletta Cruise Terminal & Valletta Waterfront
Malta International Airport plc E-mail: mia@maltairport.com Service/Product: Airport Operators
Gold Associate Members Deloitte E-mail: info@deloitte.com.mt Service/Product: Audit, Tax Advisors, Financial Advisory Services, Management Consultants
Paragon Europe E-mail: nadia@paragoneurope.eu Service/Product: Consultants in EU Funding and Applications
HSBC E-mail: natalinoxuereb@hsbc.com Service/Product: Bankers
Snowhite Laundry E-mail: w.debono@snowhitelaundry.com Service/Product: Laundry & Linen hire
KPMG E-mail: kpmg@kpmg.com.mt Service/Product: Audit, Tax & Advisory Services
Silver Associate Members Azzopardi Fisheries E-mail: info@azzopardifisheries.com.mt Service/Product: Fresh Fish Suppliers C. & H. Bartoli Limited E-mail: import@bartolich.com Service/Product: Catering Equipment & Supplies CD Power Saving Co. Ltd. E-mail: mdebono@powersaving.com.mt Service/Product: Energy Saving & Energy Efficiency solutions Continental Purchasing Email: salesadmin@cpc.com.mt Service/Product: Catering equipment and supplies
Electrofix Energy Email: electrofixenergy@onvol.net Service/Product: Energy saving & alternative energy solutions; Mechanical & electrical installations
P. Cutajar & Co. Ltd. E-mail: info@pcutajar.com.mt Service/Product: Importers and suppliers of Horeca food & beverage brands Dewar’s, Martini, Lavazza, Ferrero, Foodworks
Megabyte E-mail: info@megabyte.net Service/Product: IT System Solutions
The General Soft Drinks Co Ltd E-mail: mmicallef@gsd.mizzi.com.mt Service/Product: Bottlers & Distrubutors of Soft Drinks, Water, Beer & Energy Drinks
Nestlé Professional E-mail: charlene.farrugia@mt.nestle.com Service/Product: Suppliers of Branded Food & Beverages, Products & Solutions for the HORECA Channel
Bronze Associate Members 2M Energy Solutions Ltd Email: info@2menergysolutions.com Service/Product: Electrical energy saving equipment & services.
E.S.D.L Email: mbonello@esdl.com.mt Service/Product: Room & Building Energy Management Systems
3D Direct Marketing Services Email: alex@3dmalta.com Service/Product: Door to Door Distributions, Street marketing, On-site Promotions, Field Sales Projects
Falcom Group Ltd. E-mail: sarah@falconalliance.com Service/Product: Supply and Installation of TV Networks & TV Sets, Satellite, Head-end, Electronic Card Locks, Pay TV Systems, Safes, CCTV & Mini Bars & EMS
Chadwick Mushrooms E-mail: mushx25@nextgen.net Service/Product: Suppliers of Mushrooms ChooseMalta.com E-mail: jonathan.shaw@choosemalta.com Service/Product: Online Travel Portal
Hospitality Web Systems E-mail: info@hwebsystems.com Service/Product: Hospitality E-Commerce Solutions including websites, e-marketing, on-line booking facilities, search engine optimization and more
Deco Group E-mail: george@decomalta.com Service/Product: Manufacturers of Wall Frames & Mirrors. Distributors of Vitality frozen Juices and Coffee. Supplier of Horeca Concepts.
Jmp&C E-mail: info@jmpmalta.com Service/Product: Kitchen Hygiene, Housekeeping Detergents, Disposables, Trolleys, Safety signs & Colour coded Products
EORC Group of Companies E-mail: npe@eorc.com.mt Service/Product: Food Importers & wholesalers
Macpherson Med Ltd. E-mail: andrewmo@macmed.com.mt Service/Product: Paint Suppliers
Maltatransfer.com Ltd E-mail: sales@maltatransfer.com Service/Product: Transport Services Sigma Coatings (Malta) Ltd. E-mail: tony.critien@sigmamalta.com Service/Product: Paint Suppliers Studio 7 Co. Ltd. E-mail: studio7@studio7malta.com Service/Product: Audio Visual Services, Sales, Installations, Media Productions Vivendo Group E-mail: info@vivendo.com.mt Service/Product: Furniture, Residential, Office & Commercial: Door, Project Manager
Ms. Maria Joao Rauch, Mr. Francisco Calheiros and Mr. John A. Huber at a traditional Maltese bakery in Qormi
George Micallef, MHRA president, spoke about EU funding opportunities that were being made available to the local business community. “EU funding is helping our industry to improve the product and standards and is expediting this process, at a time when disposable capital is in short supply, but the main concern remains the bureaucratic process it involves to apply, which is further compounded by the administrative procedures imposed for eligibility.” “In order to encourage a better and wider take-up, the process needs to be more user-friendly, particularity for micro enterprises, which find the procedures associated with EU funding not only daunting, but sometimes intimidating,” he explained as he spoke about the often overly bureaucratic procedures that came into play when applying for EU funding. A panel discussion addressed a theme about ‘Making Better Use of EU Funding’. This was held in the second part of the seminar with Ms. Marlene Bonnici (Director General of the Planning and Priorities Coordination Department), Ms. Marie Louise Mangion (Head of the Tourism and Sustainable Development Unit from the Office
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of the Prime Minister), Mr Michel Laine and Mr George Micallef, all contributed to the discussion. Ms. Maria Joao Rauch, an expert on EU Funding in the Fields of Local Development, Employment and Vocational Training, moderated the panel debate. This was followed by a number of interventions from the audience present. The seminar was concluded by an address made by Mr Josef Formosa Gauci, Chief Executive Officer Malta Tourism Authority. Later that afternoon Mr Francisco Calheiros and Ms. Maria Rauch, accompanied by the Presidents and CEOs of both MBB and MHRA were invited by Fondazjoni Ulied Qormi to experience several activities put up in honour of their visit in the locality of Qormi. The activities were organised by various associations represented within the Fondazjoni Ulied Qormi. The guests were welcomed by a re-enactment representing the proclaiming of Qormi by Grandmaster Pinto. This was followed by a Maltese ‘danza’ with dancers dressed in national costumes. The guests were then led to the St Sebastian Church parvis where a short version of Good Friday’s procession was re-enacted. The
group then walked through the narrow streets in the old part of Qormi and were shown restorations taking place in several small chapels in the area. The guests were also taken to one of the oldest bakeries in the area and shown round the Museum of Antiques in St George’s Church. Eventually the group were taken to St George’s Band Club where, during a small reception, they met the leaders of all the associations in the Qormi area. On Saturday morning, the guests were taken to Birgu where they met the locality’s Mayor, Mr John Boxall, and members of the local council of Birgu at the refurbished Auberge de France. They also had the opportunity to see the stables beneath the Auberge populated with live animals, actors dressed in 16th century uniforms and streets decorated for the ‘Birgu by Candle light’ activities that evening. As a Knight member of the Order of St John, Mr Calheiros confirmed on his departure that he was going to plan to bring over to Malta a group made up of members of the Knights of the Order of St John from Portugal and would like MBB and MHRA to assist in a programme for their visit.
Thoughts About Regional Development for Sustainable Tourism The concept of Sustainable Tourism has been a topical subject for quite a few years now, and in certain cases it has had the inadvertent tendency of being used as a blanket term for all types of development to cover it with the coating of respectability which the term ‘sustainability’ evokes. Josef Formosa Gauci – CEO, MTA
However, here in Malta, the principle of sustainability in tourism development is one which we have learned to integrate in our planning and daily business. This, in recognition of the circumstances prevailing in our small, densely populated archipelago, where development decisions are constantly being taken at the cost of either undeveloped land or the re-use of developed land. Both types of decisions imply that the requisites of sustainability must be brought to the fore if the benefit of the investment concerned is to be maximised. Sustainable tourism development fundamentally respects the principle of ensuring that resources are used in the best way possible by the current generation so as to ensure that they can continue to be used and enjoyed by future generations. How are such noble, lofty principles practically applied in day-today tourism management? A few practical examples will suffice: Our tourism development increasingly seeks to equate tour-
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ism demand with those areas of our product where we have competitive advantage. Hence our success in attracting the different motivational segments of tourists visiting our islands. Such segments capitalise on our rich history and culture, our diving sites, our coastal attractions, our English-speaking capabilities and our corporate hospitality infrastructure among others. These are typical examples of identifying what already exists and ensuring its economic viability and longterm survival through sustained tourism demand. This is in contrast with other types of tourism development which seek to change destination characters and landscapes to introduce synthetic products which bear no relation to the destination’s character. What we seek to offer to the tourist visiting the Maltese Islands is an authentic experience based on the three core values of heritage,
hospitality and diversity. In sustainability terms, this approach generates a two-fold benefit. Not only does it enhance visitor experiences, but also breathes new life and the all important revenue streams into products and services which would otherwise have been in danger of obsolescence. One can cite many examples of this and I will give a few. The first relates to Malta’s rich and extensive inventory of historical sites and monuments, ranging from our five thousand year old prehistoric temples to our kilometres long network of sixteenth century fortifications built by the Knights of St. John. The upkeep and maintenance of these treasures poses a huge, almost unrealistic, pressure on our limited resources and, without tourism, most of them would simply have been left to succumb to the ravages of time. The
tourists we attract, however, cite Malta’s history and culture as a very high-ranking reason which helps motivate their visit. They are genuinely interested in these sites and monuments and spend money to visit them and their surroundings. Such a relationship has helped fund the maintenance, preservation and presentation of these places in a way which not only positively projects them to current visitors but also preserves them for future ones too. Tourism which is developed along sustainability principles also helps by giving a new raison d’être to assets whose previous use has ended or was on the decline. Let us take Valletta’s Grand Harbour for instance. Traditionally a hub of military activity and ship repair until late last century, Grand Harbour started a process of decline which saw its usefulness diminishing year after year. This whilst continu-
ing to be recognised as one of the most impressive deep-water, natural harbours in the world, surrounded as it is by the fortifications of Valletta and the Three Cities amongst others. Activities linked to tourism formulate the vast majority of the initiatives listed for the regeneration of Grand Harbour and include the cruise market, the yachting market and also the introduction of accommodation, catering, visitor attractions and ferry transport facilities to enhance and increase tourism flows in the area. A holistic vision, soundly based on the principles of sustainable development, which uses tourism activity in its various forms to regenerate an area which was previously in decline. A parallel with our agricultural sector is also considered relevant. A sector which has long been in decline as it seeks to compete with vastly more efficient, lowerpriced competition from the rest of the EU. The vast increase in demand by tourists for authentic local produce and regional specialties has given rise to increased demand for DOK labelling in sectors such as viticulture, the birth of a fledgling olive oil industry and the packaging and retailing of a range of products and services, traditionally aimed exclusively at the domestic market, now being aimed also at tourism. Once again, a clear case of contemporary tourism flows integrating in a healthy manner with extraneous sectors rather than competing head on with them. Our seasonality spread is also based on the principle of sustainable development. Having been long aware of the destructive implications of continuing to channel growth into peak summer whilst contemporarily generating more and more empty, off-peak tourist beds, we have used our segmentation strategy to attract year-round motivational segments that complement each others’
seasonality. This has in turn made us one of the Mediterranean’s least seasonal destinations, allowing for the best possible utilisation of existing tourism stock. One additional spin-off of this seasonality strategy is that it ensures that the different tourism flows make use of different aspects of the Malta product during the course of the year. As a result, our summer tourism concentrates on Malta’s coastal attractions, while our offpeak tourism tends to focus more on the city-culture dimension concentrating on towns, villages and countryside rather than the coast. Tourism activity in Malta can also be thanked for the practical application of principles of sustainability when it comes to the recycling of properties. Given the relative scarcity of land for development in Malta coupled with the premium attached to prime tourism locations, this has led to a situation where the vast majority of Malta’s top quality hotel plant is actually located on the site of previously existing, obsolete plant. This leads to destination regeneration whilst preventing the spread of development on to undeveloped land whilst existing, obsolete plant sits idle awaiting redevelopment. At a wider level, the principles of sustainable development from a tourism perspective extend into other areas: the environment: ranging from the protection of the countryside to waste management; sustainable agricultural practices which impact the availability of quality local produce and the attraction of rural tourism are but just two examples of how sustainability and tourism are inextricably integrated. Nevertheless the challenges remain. Seasonality continues to be a challenge, particularly for destinations such as Gozo and the North of Malta where tourism activity after the summer peak tends to dwindle somewhat. In spite of our small area, we do no-
tice marked variations in tourism inflows visiting our archipelago, with the Harbours area being the least seasonal and Gozo being the most seasonal. The highly developed Harbours area offers a multifaceted tourism experience which enables the attraction of year-round tourism flows, while the north of Malta tends to be more attractive to the peak summer visitor seeking coastal recreation. Having said that, the potential for off-peak growth in these areas, particularly in terms of tourists seeking a holiday experience which is closer to nature, is very strong. Gozo, which has been designated an Eco-Island, obviously faces the challenge of double-insularity, as a result of which it features a relatively short peak of intensive tourism activity coupled with a low season which is much quieter than that of mainland Malta. We believe that the sustainable tourism development of Gozo’s potential lies in its beautiful, unspoilt town and village cores, its impressively beautiful countryside, its stunning coast and its enviable, laid-back and relaxed way of life which constitutes the utopia which most of our city-dwelling, hectic-lifestyleleading visitors increasingly seek to recharge their spirit and well-being. Regional development is universally recognised as a strong contributor towards the sustainable development of tourism. Within our relatively small geographical dimensions, we also measure differences which may claim their origins from the same economic roots attributable to regional differentiation in much larger territories. Avoiding the obvious pitfalls of concentrating development in a destination’s commercial and population nucleus and ensuring that such development also permeates towards even the more peripheral communities is a tried and tested way of minimising regional discrepancies in tourism development.
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At Servgroup We Serve You Better Aluserv has been a household name for over twenty years. The company is rebranding to Servgroup. MHRA finds out more from founder and managing director Mark Vassallo.
Mark Vassallo’s operation began in 1991, when he began manufacturing apertures for households in his one-car garage in San Gwann. Within three years Aluserv turned from a one-man band trade name to a ten-strong workforce and a registered limited liability company. By 2002 it employed 23 workers, opened shop in Libya and started producing fibreglass railings. 2006 saw the introduction of solid wood apertures and 2007 iron and stainless steel products were in production as well. All goods are produced by Aluserv Ltd locally and only raw materials are imported. Servgroup is the only local company to employ a full-time engineer, Mr Edwin Fiott, since 2004. “Our full in-house team has always been a big selling point for the company,” states Mr Vassallo. “Personnel are one of the major strong points of a business and we in fact invest heavily in human resources to ensure we offer the best craftsmanship to our clients.” During the interview Mr Vassallo was proudly showing photos of the big projects that his company has completed, among them The Point Shopping Mall, Malta International Airport, Transport Malta (formerly known as Malta Maritime Authority), Smart City and many others, as well as a multitude of upscale residential
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Mr Mark Vassallo
homes throughout the island. Aluserv is already known for providing high quality, custom made, innovative apertures such as Thermal Break Systems. But on top of this, Mark Vassallo’s operations also consist of Woodserv and Steelserv to give clients a diverse range of product choices for their homes or place of work. “We invest around €100,000 in machinery each year to ensure that we remain at the forefront of the sector and keep our place as one of the best recognised
names in the industry,” states Mr Vassallo. Delivery isn’t where the work ends. The company’s name has also become synonymous with providing exceptional after-sales service to its clients, ensuring that products installed surpass clients’ expectations. “We even offer maintenance services on products from other companies,” adds Mr Vassallo, showing just how important this service aspect is to the company. “We are also introducing an
optional maintenance agreement on our products under which we will visit the premises every six months and restore it to virtually brand new working order.” He explains that, for example, many people don’t realise that a simple cleaning of the wheels on a door can make it seem brand new again. “People often think that something more serious is wrong with it,” he says. “But just cleaning a bit of dust away often solves the problem.” The reason behind the rebranding is simply to merge the three companies under one name so as to inform clients of the different services available to them. “Many people know of Aluserv and the good service we offer and the message we want to deliver out there is that Steelserv and Woodserv provide this very same
service,” says Mr Vassallo. “So branding all of them under one name, Servgroup, will shed more light on our skill sets and really show the public what we can do.” At the end of October, the Prime Minister, the Hon. Dr
Lawrence Gonzi, officially inaugurated Servgroup, along with a new showroom concept to present their products and services to the potential client. “We are launching with something rather different,” enthuses Mr Vassallo.
Continues from page 85 In a culture where homegrown liqueurs are noted by their absence, Bajtra liqueur was the first to be targeted for a mass market. Has it acquired a standing as a must-have taste and experience while in Malta? “Its prime target audience is very much the refined tourist who wishes to take a taste of Malta back home in the form of a bottle. It is well-priced, easily-found and very typical of the island. Bajtra is a source of pride for us because it is a product that originates directly from the Demajo family. Bajtra’s formulation has been handed down through the generations of the DeMajo family, whose ancestor Don Giuseppe DeMajo arrived in Malta in 1730 as a knight of the Sovereign Military Order of Malta. Don Giuseppe died in 1747 and is buried in St John’s Co Cathedral.
Bajtra’s prestige has been greatly enhanced by the awarding of a Royal Warrant from the Late Eminent Highness the Prince and Grand Master of the Sovereign Military Order of Malta, Fra Andrew Bertie.” The above highlights from the Hospitality Sector of the Group are a few practical insights of the brand values that drive the Group’s strategy. Forever mindful of the need to capture trends, innovate and be different, the Group always puts the customer first. In so doing, it has built a corporate reputation over 100 years that is testament to its Human Resource Strategy in the way it values its people. As a result, it has developed an accountability to its various stakeholders, including society through its Corporate Social Responsibility program, as well as a focused drive for results.
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Entertainment & Culture
Venues Blue Creek
The Restaurant on the Water’s Edge
The family-run Blue Creek Restaurant, overlooking Ghar Lapsi bay, opened its doors and began offering culinary delights eight years ago. The restaurant boasts unique breathtaking views of the islet of Filfla and the cliffs stretching to Wied iż-Żurrieq. Whilst admiring the breathtaking views from the restaurant terrace remember to order the signature dish - a thick fish soup. Fans of this scenic and elegant restaurant refer to the speciality as the essence of the Mediterranean Sea on a plate. The fish display reflects the daily catch, Maltese delicacies are all sourced from artisanal producers and the vast majority of the vegetables used by Blue Creek are grown organically. The menu ranges from fresh salads to mouthwatering pasta, and from meat to vegetarian specialties. The Blue Creek restaurant also stocks a vast selection of international wines to accompany the fantastic food. The philosophy of Blue Creek is the belief that service is of paramount importance. Thus, your dining experience will be enhanced by the unobtrusive but exceptionally friendly staff. Business lunches are ideal at Blue Creek if you
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want to impress a client and close that deal. On a weekday the atmosphere is more relaxed, with the added bonus of enjoying the awesome views from the terrace. Blue Creek is open every day except Tuesday all day and Thursday evenings. Lunch is served from 12.00 until 15.00 (last order). Dinner Friday and Saturday from 19.00 until 23.00 (last order)
Blue Creek Bar & Restaurant, Ghar Lapsi, lo Siggiewi. Tel: 2146 2800, 2146 2786 Fax: 2168 2366 Email: info@bluecreekmalta.com
Mdina Dungeons
The Mdina Dungeons Malta’s only Dark Walk Crime and Punishment Museum attraction is located beneath the Magisterial Vilhena Palace just inside the main entrance gate to Mdina. Here, in a series of secret underground passageways, chambers and cells, a number of events and the often mysterious circumstances surrounding them, have been recreated to portray historic events from the dark and turbulent side of Maltese history. From Roman times to the Arabs, the Knights and even Napoleon, one will find
episodes and characters from the ancient past portrayed in startling realism, revealing stories sometimes too dramatic to be believed. The attraction contains full-size figures in period costume supported by display text panels in various languages. Whilst you wander at your own pace, you will discover at every turn, Drama, Mystery and even Horror from dark forgotten days, in an atmosphere of authentic Medieval Dungeons.
Location: St. Publius Square, Mdina Opening Hours: Mon – Sun: 9:30am to 4:00pm. Last Admission 3:45pm Tel: 2145 0267; Fax: 2132 2931; E-mail: thekeeper@dungeonsmalta.com Web: www.dungeonsmalta. com - Languages English, French, German, Italian and Maltese Stopping Time: Average stopping time 15 minutes to 20 minutes Groups, Conference and Incentives: There are special rates and benefits for groups of all kinds. By special arrangements, the premises can be opened during evenings subject to a minimum pre-determined number.
Fat Harry’s Pub
Fat Harry’s pub has a unique British pub theme décor – walls cluttered with pictures of bygone days, wooden beams, old plank flooring and shelves full of memorabilia for a walk through time. A relaxed atmosphere is always in the air at Fat Harry’s, which also has outdoor seating for summer or for the lovely Maltese winter days. Every night Fat Harry’s boasts some of Malta’s top entertainers besides a Big Screen showing various sports. One can also enjoy a game of darts, dominoes or cards. The Pub always has a fully stocked bar of local and world renowned beers on draught, wines, cocktails and shooters besides a very good selection of imported spirits competitively priced as house specials. Food prepared in house by our team of chefs using fine local produce and ingredients, is served all day. Fat Harry’s favourite is the Traditional Fish n’ Chips and Mushy Peas followed closely by the famous 200g Harry burger and some very tasty rice dishes.
Open every day from 12:00 - 02:00 at Bay Square, Bugibba. Tel: 2157 2163, 2158 1298
Entertainment & Culture
Venues
Mirabelle Restaurant Blue Elephant
The Mirabelle restaurant has been operated by the Debattista family since 1980. In 1999 the restaurant was completely renovated and themed with a cottage style interior, giving you a warm and relaxed feeling the minute you walk in. It is perfect for lunch with friends, a special celebration, or a romantic dinner for two. One can also dine alfresco, with St. Paul’s Islands just across the bay. One of the family, Godwin, is the head chef and he always uses fresh ingredients for the good selection of pizza, pasta, salads and succulent steaks. His Specials of the Day have become very popular with our guests. Quality of service is very important at the Mirabelle, and another member of the family is always around, helping out and making sure that all are enjoying their food.
Enter the Blue Elephant Restaurant and experience Thailand! The Blue Elephant is themed on the setting of a traditional Thai village, lush greenery complete with a fast flowing stream. Add to this the renowned hospitality of our Thai staff and the famously fresh, healthy and finely spiced flavours created by our master Thai chef, and without doubt you will be transported to the Orient. Open for dinner all week. The Blue Elephant – A whole new authentic dining experience.
Location: Hilton Malta, Portomaso, St Julian’s; Tel: 2138 3383
Pintonino Restaurant
Open every day from 9:30 - 23:30 at Bay Square, Bugibba. Tel: 2157 2163, 2158 1298 Pintonino Restaurant has a unique character and is very welcoming with a friendly atmosphere. It is well designed and coloured to suit each and every client in a particular way. Our Mediterranean cuisine is at the heart of Pintonino. Deli-
cious and genuine dishes are what make our restaurant so well-recommended. Daily specialities are based on fresh fish which nowadays regular clients order immediately without even glancing at the menu. With 120 covers, Pintonino is a master in the kitchen, producing different kinds of food to suit different types of clients. From business lunches to delegations and family dinners, Pintonino welcomes the privilege to create and host everyone to his heart’s desire with a touch of inspiration. The Valletta Waterfront is an amazing place with a spectacular view of Valletta Harbour. It is very well kept but I think that with more activities and events it can be more of an attraction, especially for tourists in the summer period.
Pintonino Restaurant Vault 15, Valletta Waterfront, Valletta Tel: 2122 7773 Mobile: 9946 8617 Email: ntonna@yahoo.com
The British Hotel Restaurant
The British is the longestestablished hotel in Valletta, located in one of the city’s quaint terraced streets. This affordable two-star, familyowned and -run hotel
overlooks the magnificent Grand Harbour. The restaurant, lounge bar and most of the guest bedrooms offer panoramic views of this historic and picturesque harbour. Situated two minutes from Valletta’s prime shopping area and no more than five from the island’s administrative and financial centres, the British Hotel is the ideal base for the holidaymaker and business person alike. The British boasts 44 comfortably furnished guest bedrooms on six storeys most accessible by lift. Each room has an en suite bathroom or shower, a writing desk cum dressing table and a telephone for both international and local calls plus, of course, room service. Some rooms have air-conditioning at an extra charge. Also available is a laundry and dry cleaning service; and for the business person, a fax machine is available. Most guest bedrooms also have a balcony overlooking Grand Harbour. In summer and winter guests can bask in quiet comfort on a roof-top sundeck, enjoying a snack or a tall, cool drink. In the evening one can relax in the lounge bar or catch up on world news in the television lounge. Connoisseurs of fine living can expect exquisite cuisine and flawless presentation in the hotel restaurant, which offers a delightful choice of Maltese food accompanied by the finest wines. Friendliness and good service are always appreciated when you check into a hotel. At the British this not
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Venues only happens at the reception desk, but guests are treated with friendliness wherever they go in the hotel, making them feel like one of the family. Enjoy the difference at the British Hotel.
40, Battery Street, Valletta, Tel: 2122 4730/2123 9022 Fax 2123 9711 Email: info@britishhotel.com. Web: www.britishhotel.com
Mink
Embark on a new adventure, boosted by innovation, brimming with bagloads of ideas and bolstered by one of the coolest venues on the rock. Mink is staring you in eye – and expects a friendly wink back. Dress to kill, let dust settle on your desk, dust off your dance moves and create new curves, booty shakin’ to the best of what our resident DJs have to offer. Décor, style, fabulous drinks offers – they’re all there for the taking. Now all that’s needed is you to add a bit more glimmer to this diamond.
Opening Hours: Friday, Saturday and Sunday from 11pm till very late Level 2, Baystreet Complex, St Julian’s Tel: 23722055
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The Avenue
The Carriage
Right in the heart of Paceville is one of the busiest and bestknown restaurants in the area, The Avenue. The menu is varied and offers Pasta, Pizza, Burgers, Salads, Fish and Meat dishes. There is a choice of Grills and Chicken dishes as well as a good selection of large, genuine, mouth-watering Pizzas. The Avenue also offers vegetarian Pasta and Pizza. A choice of Italian Desserts is the perfect way to finish off your meal. A must-visit restaurant where you will certainly not be disappointed. Ideal for parties. Mostly popular with locals.
The Carriage is not a new name to the discerning diner. Situated on the fifth floor of a typical Valletta apartment building and overlooking spectacular views of the city, Manoel Island and Sliema, you will be welcomed by the interior’s comfortable and stylish décor and the romantic atmosphere of the outdoor terrace. At The Carriage, new dishes are introduced regularly and the menu is innovated twice a year. Your taste buds will be tantalised immediately with starters such as different types of homemade ravioli, fresh seafood salad or a heart-warming soup of the day. The main courses are predominantly French and Mediterranean, with an occasional Oriental twist, and can be sampled in the form of freshest fish recipes and a variety of meat dishes. Finally, end your meal with one of the Carriage’s impossible-toresist desserts. The Carriage is a suitable venue for any dining occasion - perfect for a discreet business lunch and a wonderful ambience for a romantic dinner.
Open daily from noon to 2:30pm and 6:00pm to 11:30pm. (Closed for Sunday lunch). Gort Street, Paceville. Phone: (+356) 2135 1753, (+356) 2137 8731 Fax: (+356) 2138 2407 E-mail: info@hotelvalentina.com
Valletta Buildings/5, South Street, Valletta VLT 1103 Opening times: Mon – Fri 12.00 – 14.30
Fri – Sat 19.00 – 23.00 Tel No: 2124 7828 Fax No: 2122 3048 Email: thecarriage@gmail.com
La Rive
Just a few steps away from the hustle and bustle of the Sliema shops, La Rive offers its clientele a chillout lounge serving exquisite food and wine. Its chic ambience presents a clean design with beautiful views of the high, well-lit bastions of Valletta and Manoel Island. This tranquil wine bar is wonderfully lit up by candles at night, perfect for enjoying a glass of wine and nibbles, and suitable for a quick getaway for a bite at lunch. An appetising selection of dishes varies from Ravioli Asparagi to crispy beef salad or Chicken Caesar to a delicious ciabatta. One may also choose from the extensive daily specials and vegetarian alternatives are available. La Rive offers an extensive wine list of 100 local and foreign wines as well a fully equipped bar and comfy seating, either on the melt-into leather sofas or the bucket chairs. La Rive also caters for private functions.
Opening hours: Monday to Sunday From 10.00 a.m. to 01.00 a.m
Entertainment & Culture
Venues
La Rive 33-34, Tigné Seafront, Sliema. Tel: 2131 8323, 9944 5102 email: info@larivecafe.com www.larivecafe.com
Tal-Familja
outside on the terrace enjoying country views or inside in cool air-conditioned comfort. Early bookings are recommended!! We are now accepting reservations for staff parties... have a look at our staff parties set menus on our website. You can also join us on Facebook.
Open Tuesday - Sunday 11.00 - 23.30 Mondays closed all day Triq il-Gardiel Marsascala Tel: 2163 2161 - 9947 3081 Website: www.talfamiljarestaurant.com
Star of India / Guang Zhou If you are looking for the freshest seafood, fresh fish and tasty Irish beef steak and you want to spoil yourself, Tal-Familja Restaurant is the place to dine. We serve a variety of seafood and shellfish that is brought in daily from local seafood markets. The restaurant’s most popular starter is the antipasti of shellfish and this is usually followed up with a grilled or poached fresh fish or a mouthwatering prime cut Irish beef steak accompanied with side dishes of roast potatoes, grilled fresh vegetables and freshlymade salad. Our home made desserts include panna cotta, crème brulée and hot chocolate pudding served with a scoop of ice-cream. Guests can choose to sit
taste should you prefer either a milder or hotter dish. The opportunity to experience two excellent cuisines while enjoying a beautiful sea view awaits you in Xemxija, St. Paul’s Bay.
Both restaurants are open 7 days a weeks from 19:00 till 23:00 and open for Sunday Lunch (1st Oct - 31st May) from 12:0015:00 Xemxija Hill, St. Paul’s Bay Tel nos: Star of India - 2157 3682, Guang Zhou - 2158 5141
KuDéTa Lounge Bar Established in 1977, the Beachaven Complex has always been a great location for fine dining and picturesque views out across Xemxija Bay. We boast two restaurants which specialise in two major cuisines, namely The Star of India for excellent Indian cuisine and Guang Zhou specialising in Chinese cuisine. With a large selection of both freshly prepared and mouth-watering dishes you are sure to find food of the highest quality. Our experienced chefs will be only too happy to accommodate your
KuDéTa Lounge, at Le Méridien, offers a chic venue to meet up with friends. The pleasant smoking area is an asset for all, as it is also perfectly separated from the non-smoking main bar. KuDéTa terrace offers stunning views over Balluta Bay. The Lounge, sprinkled with contemporary art, provides a fashionably fun atmosphere for all. Browse through a healthy menu of
salads, sandwiches and wholesome snacks; or indulge in a comforting moment with a sumptuous selection of wraps and cakes. Happy hours and other treats are available.
(Call 2311 2254 for more info). Open daily from 9am till 1am. 39, Main Street, Balluta Bay, St Julian’s STJ1017 Tel: 2311 0000 Email: infolmsj@lemeridien.com
Grill 3301
The newest eatery, Grill 3301 at the Corinthia Beach Resort, St. George’s Bay, has a charming, warm ambiance and stunning views of the bay. It’s a good place to relax and enjoy beautiful seafood and steak with a bottle of wine. The menu includes plenty of fresh seafood dishes, a fine selection of meats, including Aberdeen Angus, Wagyu style and Charolais and the menu also offers something for people of all budgets, including imaginative pasta dishes, from Atlantic lobster tagliatelle with cherry tomatoes to spaghetti bottarga with Sardinian grey mullet and Tuscan olive oil. The wine list covers the regions of Chile, Argentina,
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Venues Australia, Lebanon, Spain, France, Germany and Italy. Divine desserts, including a refreshing sorbet medley with honey, orange and thyme, and the to-die-for Valrona chocolate tart with ice cream, won’t disappoint. Along with the fact that there is always ample parking nearby and no children under seven are allowed, the Grill3301 has all the perfect ingredients to make a perfect restaurant.
Grill 3301, St. George’s Bay St. Julian’s. STJ 3301. Phone: 2370 2537 or 9999 3232 Email: grill3301@cbr. corinthia.com Open for dinner Tuesday to Sunday 7:30 till late.
The Sun in Splendour
The Sun in Splendour Pub is well known with the British, especially with the long-stays or ‘the golden oldies’ and the expatriates who served in Malta during the war. With the young generation of students (Maltese and foreigners) it is widely known as ‘The Beer Garden’. We offer reasonable prices on all drinks as well as happy hours on beer and
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spirits, nearly all day. The Pub is open from 11:00am till late evening, with live entertainment every Monday, Thursday and Friday – offering good music from the 60’s and 70’s and today’s music in a friendly atmosphere. Meet our local and foreign regulars who are part of the furniture like Mr. Magoo, Lilly (can’t cook won’t cook), Betty with two t’s, Peggy, taxi for Angie and Alice… ‘The Sun in Splendour Pub with The Beer Garden’
Ross Street, St Julian’s. Tel: 2138 1959 / 2137 3387 Email: bgarden@maltanet.net Open every day from 11.00am till late
La Pappa
A newly opened family restaurant in Qui-si-sana, Sliema, serving Pasta, Pizza, Salads and Grills accompanied by local and foreign wines. La Pappa is situated just off the Sliema front, overlooking the sea and offering a friendly atmosphere. The restaurant is split on 2 levels and can cater for 120 diners. It is open 7 days a week for Dinner from 17.00-23.30 and also for Lunch on Friday, Saturday and Sunday from
noon till late. For bookings please contact Desmond on:
Passa Parola
Bottega del Vino
Passa Parola has been well established in Bahar ic-Caghaq for a number of years. A year ago, it was taken over by new management and is now a family-run concern. The main cuisine is Mediterranean with a selection of fresh fish in season. There is a vast selection of local and foreign wines on offer to suit any palate. The restaurant caters for 90 diners, 50 indoors and 40 outdoors. It is open daily except Mondays from 18.00 till 23.30, and on Sunday for lunch from 12.00 till 15.30.
Qui-si-Sana, Sliema SLM 3110 Tel: 2722 1122 Mob: 9983 1607 Email: info@lapappa.com
Situated within the Oceana Restaurant at the Hilton Malta, the Bottega del Vino offers a rustic and informal ambience where tasty Mediterranean meals complement the extensive selection of wines, specialising (as the name suggests), in a variety of labels from the finest vineyards worldwide. When it comes to choosing a wining and dining venue, the Bottega del Vino makes for a great choice, given its extensive world wines, tempting food menu and the décor, which is reminiscent of all one can desire from a five-star hotel wine bar.
5, Xatt il-Palm, Bahar ic-Caghaq Tel : 2137 7939 / 2131 4852 Mob : 9945 9950
The Villa
Opening Hours: Monday to Sunday 12:30 till 23:00 Hilton Malta Portomaso, St. Julians Tel: 2138 3383
Formerly the summer residence of one of Malta’s leading 20th century industrialists, Antonio Cassar Torreggiani, otherwise known as “ïs-sur Tonin”, the Villa overlooking
Entertainment & Culture
Venues
Balluta Bay has now been converted into a stunning Wine Lounge & Restaurant. Under new management, the Villa is being run by members of the Cassar Torreggiani family and Adolf Anastasi, an established restaurateur. Built in the 1800s as a peaceful seaside abode, the Villa has been transformed into a multipurpose catering establishment that offers extensive indoor and outdoor dining to suit any occasion. Featuring a refined restaurant, wine lounge, massive seafront terraces as well as private function areas, the Villa is orientated towards delivering quality food and service in a relaxed and friendly atmosphere. Sample our original platter and bistro menu with flavours from around the globe together with a choice of over 160 wines to please even the most discerning of wine lovers. With free parking facilities in the adjacent car park you will find The Villa stylish and chic yet surprisingly affordable.
The Villa, 39, Main Street, Balluta Bay, St. Julian’s. Tel: 23112273 Email: michelle@thevillamalta.com Web: www.thevillamalta.com
Du Port Restaurant
Situated opposite St. Paul’s Island by the quay, the Du Port Restaurant caters for 120 covers on the ground and first floor plus 40 more outside. On offer is an assortment of fresh fish and pasta as well as grills. Besides an extensive list of foreign and local wines to complement the excellent food, there is also a bar with a wide range of spirits and beers.
Opening Times: Every day from 9:30 till late except Tuesdays 17:30 till 23:00 Address: 49, Bognor Beach, St. Pauls Bay Tel: 2157 3191 Mob: 9944 6323 Email: duport@onvol.net
Mozzarella’s
Friendly service with a smile :-)
Opening Times: Monday to Sunday Dinner 19.00-0100 Saturday & Sunday Lunch 12.00-1500 The menu offers a variety of favourites like the famous traditional Crispy Pizza, great Pasta and BBQ’ed succulent Grills and choices further extend to
fantastic dishes like Honey Glazed Spare Ribs, Chicken Wings and great salads like Chicken Caesar’s and the Toro Salad made from Chargrilled prime beef. This restaurant hits all targets, young and young at heart, whether you’re a pizza lover, a meat lover or you simply love all sorts of home-made goodness. Mozzarella’s can be booked for just about any gettogether; it’s particularly popular for Birthdays, Reunions, Hen and Stag parties and more.
Opening hours: Monday to Sunday all day till late Level 2, Baystreet Complex, St Julians Tel: 23722055
Da Nicole Restaurant
Da Nicole Restaurant is situated in Bugibba Main Square. You can dine al fresco with a nice sea view or in the restaurant which is fully air-conditioned. Da Nicole caters to all tastes - you can have breakfast, lunch or full dinner. We pecialise in fresh fish and Maltese dishes, prices are reasonable and you can be served any time from 9am till late at night 7 days a week.
Da Nicole Restaurant Bugibba Square, Bugibba Tel: 2720 7005
Pavilion & Pavillon Palace
A great discovery for anyone who loves Oriental food – The Pavilion in Ta’ Xbiex and The Pavillon Palace in St. Andrews are two fantastic restaurants with a super reputation for Chinese cuisine. The menus in both eateries are extensive, in typical Chinese fashion. An à la carte menu and a variety of set menus are also available for you to mix and match, ideal if you are dining with a big group of friends. For the really big eaters there is also the grand buffet every Saturday evening and Sunday lunch at The Pavillon Palace in St Andrews, and every Friday evening and Sunday lunchtime at the Pavilion in Ta’ Xbiex. The buffet offers a choice of soup, starters and a quarter duck for every 2 people, several main courses (including rice and noodles) and dessert. Priced at €17.70 per person (children between 6 and 10 pay half price), this is definitely a good deal. Booking is recommended. If you are in the mood for dining from the comfort of your couch, both restaurants offer FREE home delivery at a 10% discount and a FREE bottle of wine with every €70 spent on take-away. Business lunches are available at €5.12
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Entertainment & Culture
Venues per person and also include free delivery.
Pavillon Palace St. Andrews Road St. Andrews Tel: 2137 0403 Mob: 9949 3580 Opening hours: Monday – Saturday Dinner 18:30 – 23:30 (Except Tuesdays) Sunday Lunch 11:30 – 14:30 (Winter only) Pavilion Abate Rigord Street Ta’ Xbiex Tel: 2131 7342 Mob: 7930 9880
colder weather. Come and pay us a visit, we are open all day including Sundays. Also open in the evenings is our new wine bar which is open everyday from 8pm except Sundays.
Bookings recommended.
Opening Hours : Summer: Mon to Sun 10.00-23.00 Winter: Mon to Sat 10.00-18.30 Sun 10.00-20.00 Tel: 2145 4264 Fax: 2145 0208
The Tudor Inn Bar and Restaurant, Marsascala
Fontanella Tea Gardens
Fontanella Tea Gardens has been famous for the last 30 years for delicious teas and coffees, together with mouthwatering delights and delectable home made cakes. One can sit back and enjoy scrumptious treats while enjoying spectacular, panoramic views. Cosy indoor seating is also available for
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Tel: 2122 7410 Mob: 9949 2510 Web: www.browns.com.mt
Browns
Opening hours: Tuesday – Sunday Dinner 18:30 – 23:30 Sunday Lunch 11:30 – 14:30 (Winter only) With its unbeatable location in Malta’s capital city, on the Valletta Waterfront, Browns Malta boasts stunning views of the Grand Harbour. On offer is a variety of tantalising dishes, and every Monday, Tuesday and Sunday evenings you pay only 50% of your total food bill. Browns also caters for all types of activities at very reasonable prices. The right venue for an unforgettable wedding, with the sun setting over the stunning Mediterranean Sea.
Open: 7 days a week 9.00 till late (kitchen open all day) After midnight Browns turns into the hottest club on the island.
Heat Bar/Diner
The Tudor Inn is a seafront bar overlooking Marsascala Bay. It is a friendly English-style bar serving wines, spirits & cocktails. A selection of homemade food is also served from 12 till 6pm Wednesday to Sunday. A traditional Sunday Roast with Yorkshire pudding, roast potatoes and fresh vegetables @ 7.95 is served from 12 till 4pm. Booking is advisable on tel 27636301. Parties of up to 24 are catered for and Thursday is Quiz Night at 8.30pm. Live football matches are also screened.
Opening Hours: Monday 5pm till 1am Tuesday 4pm till 1am Wednesday – Sunday 12noon till 1am. 52, Salini Street M’Scala Tel: 2763 6301 Mob: 9952 0844
When one mentions the Valletta Waterfront the first name that comes to mind is HEAT as it was the first restaurant/bar that opened in this picturesque location in the Grand Harbour. HEAT bar & diner since the beginning of its operation has offered tasty food in casual surroundings at a price to suit all pockets. The selection on offer ranges from pasta to salads, grills etc. After midnight HEAT changes into a bar/club where one can dance all night long with resident DJs and amazing light effects.
Heat bar/diner Vault 16 Valletta Waterfront Open from 09:30am till 04:00am Breakfast-Lunch-Dinner Tel: 2124 2400 Email: heat@go.net,mt Web: www.heat.com.mt
Entertainment & Culture
Venues
Pepe Nero Restaurant
Pepe Nero is not one but two restaurant concepts, closely knit yet distinctly different. A Pizza-Pasta place flanks an à la carte restaurant yet restaurant manager Ottavio Suda quickly underlines that this is no ordinary pizza place, or restaurant for that matter. The pizzeria aims at providing fun to its patrons thanks to a selection of truly mouthwatering pizzas that are flared by Luciano, a top pizzaiolo trained in Italy. His tricks lie in the dough he kneads, which is made of five types of flour including soya, as well as his eye-catching rotating log and gas oven, the only one of its kind in Malta, especially shipped from Verona. San Marzano tomatoes, fior di
latte and bufala mozzarella also form part of Luciano’s ingredients. His oven bakes no less than 15 pizzas in two and a half minutes and as I browse down the pizza menu I also notice a small selection of gluten-free pizzas as well as white pizzas which, as their name implies, make no use of any red tomatoes. In steps chef Mark Curmi who stresses that no item on his à la carte menu is preprepared. All his dishes are freshly made, including the bread, with different types being baked every day, as well as the desserts. Cooked in real time, and served in the al fresco section or in the striking ambience of the dining hall, the main focus of the cuisine is meat and fish of fine Mediterranean quality. The Pepe Nero signature dish would undoubtedly be the Tegamino which takes its name from the earthenware pan that slowly cooks a selection of Scottish shellfish which is then covered with a soft, nicely baked pizza base
that one may dip bit by bit inyo the tasty juices of this very attractive fish. Pepe Nero promises and delivers a culinary experience together with the promise of a forthcoming Champagne and Oyster bar.
Open hours: 11:00 to 16:00 - Lunch 19:00 to 00:00 - Dinner 7 Days a Week Valletta Waterfront Valletta Tel: 2122 2220 Email: pepenero@go.net.mt Web: www.pepenero.com.mt
Scirocco Restaurant
The mind awakens with innovative flavours at Le Méridien. Scirocco Restaurant
reflects a warm Mediterranean scheme and a subtle contemporary touch. This 5-star restaurant presents an astonishing buffet, orchestrated by Executive Head Chef Ruben Grixti, with a focus on healthy living. Themed evenings include a Maltese Night on Wednesdays, live cooking on Thursdays and an amazing plated Fish Night on Saturday. Sunday lunch remains a classic, revisited with style by Le Méridien culinary team. Bookings are recommended for week-end nights and can be made by calling 2311 0000 or via email at infolmsj@lemeridien.com. Indulge in the Le Méridien dining experience.
Open daily from 6.30pm till 10.30pm. 39, Main Street, Balluta Bay, St Julian’s STJ1017 Tel: 2311 0000 Email: infolmsj@lemeridien.com
THE RIGHT WHEEL Siggiewi Road - Zebbug ZBG 2301 - Malta Tel: 2146 0195 Fax: 2146 0195 E-mail: admin@multitrademalta.com www.multitrademalta.com November 2010
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Directory
Suppliers
Bakers
Chairs & Tables for Hire
Website: www.thecleaningcentre.net
S Sadson Co Ltd
Golden Harvest Mfg Co Ltd UB21, Industrial Estate, San Gwann SGN 3000 Tel: 21 332 391 Fax: 21 310 044 Email: info@goldenharvest.com.mt
54, St Francis Street, Qormi QRM 1805 Tel: 21 487 325 Fax: 27 485 493 Email: sadson@onvol.net
Carpet & Upholstery Cleaning
Ozosystem Gormina Co Ltd
Gormina, Mosta Road, St Paul’s Bay SPB 3111 Tel: 21 585 786 Email: gorminahrm@waldonet.net.mt
Breakfast Coffee
Vira Buildings, N/S off Notabile Road, Mriehel BKR 3000 Tel: 21 472 552 Fax: 21 472 553 Email: info@ozosystem-malta.com Website: www.ozosystem-malta.com
Catering Supplies
Café Bar (Malta) Ltd B8A, Industrial Estate, Bulebel, Zejtun ZTN 3000 Tel: 21 692 576/7 Fax: 21 695 936 Email: info@decomalta.com
Breakfast Juices Café Bar (Malta) Ltd B8A, Industrial Estate, Bulebel, Zejtun ZTN 3000 Tel: 21692576/7 Fax: 21695936 Email: info@decomalta.com
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Coffee Importers Gino (Ta’ Hal-Qormi)
111, Triq Guze Galea, Qormi QRM 2100 Tel: 2148 3041, 9949 2732, 7949 2732 Fax: 2149 4433 Email: gino@euroweb.net.mt Website: ginotahalqormi.com
Chewing Gum Removal
Gum Busters
Vira Buildings, N/S off Notabile Road, Mriehel BKR 3000 Tel: 21 472 552 Fax: 21 472 553 Email: info@gumbusters-malta.com Website: www.gumbusters-malta.com
Caffe Molinari Café Bar (Malta) Ltd B8A, Industrial Estate, Bulebel, Zejtun ZTN 3000 Tel: 21692576/7 Fax: 21695936 Email: info@decomalta.com
Lavazza P. Cutajar & Co Ltd
Notable Road, Mriehel BKR 3000 Tel: 21 448 466 Fax: 21 447 678 Email: info@pcutajar.com.mt Website: www.pcutajar.com.mt
Disposables & Food Storage
Di Rocco Ltd Longbow Ltd
22, Triq l-Ahwa Zammit, Qormi QRM 3425 Tel: 21 488 268 / 21 441 877 Fax: 21 492 512 Email: info@longbowmalta.com
Cleaning Material, All Types The Cleaning Centre
27, Garden Street, Gzira GZR 1411 Tel: 21 322 153, 27 005 678 Mob: 99 430 944 Fax: 21 332 938 Email: info@thecleaningcentre.net
Prince Albert Street, Albert Town, Marsa MRS 1045 Tel: 21 227 344 Fax: 21 227 345 Mobile: 99 431 051 / 79 478 222 Email: info@diroccoltd.com Website: www.diroccoltd.com
Suppliers
Frozen Foods
Finesse Ltd
A59C, Industrial Estate, Marsa MRS 3000 Tel: 21 239 831 Fax: 21 239 811 Email: finesse@maltanet.net
Flagpoles/Fences
Food Works P. Cutajar & Co Ltd
Notable Road, Mriehel BKR 3000 Tel: 21 448 466 Fax: 21 447 678 Email: info@pcutajar.com.mt Website: www.pcutajar.com.mt
Garden Landscaping Maintenance
Directory
Tel: +356 2398 8000 Fax: +356 2189 5927 Email: info@pjsutters.com.mt Website: www.pjsutters.com.mt
Hotelware Crockery C & H Bartoli Ltd
9, Empire Stadium Street, Gzira GZR 1300 Tel: 21 331 000 Fax: 21 342 569 Email: import@bartolich.com
J & E Griscti Ltd
Importers, General Merchants & Commercial Agents. “Minerva”, Quarries Street, Msida MSD 1103 Tel: +356 21 233 375, 21 230 071 Fax: +356 2123 6904 Mob: +356 9947 6732, 9949 9219 Email: grisctie@maltanet.net, grisctij@maltanet.net
Insurance Services
Polishing of Tiles & Marble
GasanMamo Insurance Ltd
Ozosystem
GlobeTech International
36, Torri Lanzon Street, San Gwann SGN 1700 Tel: 21 370 371 Fax: 21 381 021 Email: allev@maltanet.net Website: gobetechflagpoles.com
Flags & Banners Gauci Borda & Co. Ltd
53/54, Msida Road, Gzira GZR 1400 Tel: 21 334 255, 21 313 748 Fax: 21 343 604 Email: info@gauciborda.com
Calamatta Landscapes Ltd
Triq San Gwann talGhorghar, Ghorghar Valley, San Gwann SGN 2108 Tel: 21 382 818 Fax: 21 374 181 Email: info@calamattalandscapes.com Website: www.calamattalandscapes.com
HoReCa Suppliers
PJ Sutters (Marketing) Ltd.
Head Office Msida Road, Gzira GZR 1405 Tel: 21 345 123 Fax: 21 345 377 Email: insurance@gasanmamo.com Website: www.gasanmamo.com
Middlesea Insurance p.l.c Middle Sea House, Floriana FRN 1442 Tel: 21 246 262 Fax: 21 248 195 Email: middlesea@middlesea.com Web: www.middlesea.com
Oriental Sauces
Vira Buildings, N/S off Notabile Road, Mriehel BKR 3000 Tel: 21 472 552 Fax: 21 472 553 Email: info@ozosystemmalta.com Website: www.ozosystemmalta.com
Security Systems Dedicated Micros (Malta) Limited
BLB017, Bulebel Ind. Est., Zejtun ZTN 3000 Tel: 21 483 673 Fax: 21 449 170 Email: sales@dmicros.com.mt
Valletta Road Luqa LQA3000
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Directory Solar Water Heaters
Roger Satariano & Son
122, Msida Valley Road, Birkirkara BKR 9024 Tel: 21 492 149 Fax: 21 480 869 Email: info@satariano.com
Uniforms
Suppliers
Eagle K-wear Co Ltd Notabile Road, Mriehel BKR 3000 Tel: 21 442 329 / 22 581 100 Fax: 21 445 575 Email: info@eaglek-wear.com Web: www.eaglek-wear.com
In Design (Malta) Ltd. Triq it-Torri, B’Kara Bypass B’Kara BKR 4019 Tel: 2700 8080 / 2149 8860 Fax: 2149 4698 Email: corporate@idmalta.com Website: www.idmalta.com
Teas (Fresh Leaves) La Via Del Te Café Bar (Malta) Ltd B8A, Industrial Estate, Bulebel, Zejtun ZTN 3000 Tel: 21 692 576/7 Fax: 21 695 936 Email: info@decomalta.com
Wines & Spirits
M. Demajo (Wines & Spirits) Ltd
‘Demajo House’, 103, Archbishop Street, Valletta VLT 1446 Tel: 25 520 000 Fax: 25 522 992 Email: sales@demajo.com Website: demajowinesandspiritscom
NM Arrigo
44/46 Old Bakery Street, Valletta VLT 1454 Tel: 21 223 755 Fax: 21 239 452 Email: alex.arrigo@nmarrigo.com
MHRA Advertisers Company
Pg
77 Great Estates 23 ABT Ltd 27 Amazon Ltd 63 Anthony Farrugia Ltd 52 B&B Construction 101 Baketech 44 Bank of Valletta 2, 60 Bartoli Brothers 60 Bits & Bytes 94 BT Commercial 19 Bugeja Fish Market 50 C & H Bartoli 34 C D Powersavings Co Ltd 100 Café Bar (Malta) Ltd 100 CAS Ltd 93 Charles Grech & Co Ltd 22 Cilia Products 50 Cleaning Centre 102 Computer Labelling Systems 58 Computer Solutions 80 Corinthia 8 Crown Cold Stores 58 Defined Branding 69 Delicata Back Cover Deloitte 4 Dolmen Resort Hotel 89
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November 2010
Company
Pg
Double R Meat Products 50 ECB Hotel & Catering Equipment 14 Elmo Insurance 56 Enba Wines & More 48 Falcon 53 Fino 24 FireTech 21 Flock Image 42 Frizoll 82 Go 70 Good Earth 79 Grand Hotel Excelsior 12 Hilton Malta 6, 86 HSBC 102 Intercontinental Malta 73 J&C Pisani Ltd 33 Joseph Cachia & Son Ltd 82 Keramit 84 Liberty Bakery 50 LP Gas Services Ltd 51 Malta Enterprise Inside Front Malta International Airport 65 Malta Tourism Authority 76 Maltatransfer 94 Mammia Mia 92 Multitrade 113
Company
Pg
Nibe Beverages 50 Ozosystem 94 P Cutajar & Co Ltd 31 P J Sutters (Marketing) Ltd 5, 38, 47, 55, 62, 74 Paolo Bonnici Ltd 50 PC & IS Ltd Inside Back Pincott Security 58 Radisson Blu Resort, St Julians 66 Rausi Co Ltd 36 Recowatt 40 S Rausi Co Ltd 50 San Michel 70 Servgroup 16 Skyline Plastics Works 23 Snowhite Laundry 1 Solar Solutions 10 Special Interest Travel 82 Stivala Wholesale 50 Studio Seven 90 Ta’ Marija Restaurant 82 Target Safety Solutions 33 The Catering Centre 29 Torres 50 W J Parnis England 92 Zest Flavours (Hotel Juliani) 84
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06/10/2010 14:58