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ALL THE LATEST FROM THE MIDDLE EAST HOSPITALITY INDUSTRY APRIL 2020 P22 - EXPOCULINAIRE’S CENTRE-STAGE BRANDS SHOWCASE THEIR OFFERINGS HOW LANGHAM HOSPITALITY GROUP HAS POWERED THROUGH A GLOBAL INDUSTRY CHALLENGE T H E W A Y F O R W A R D Making Delicious Possible STAR CHEF-APPROVED RECIPES FROM NESTLÉ PROFESSIONAL MIDDLE EAST TOP F&B PLAYERS REVEAL THEIR SECRETS HARD- EARNED SUCCESS
WWW.HOTELNEWSME.COM APRIL 2020 Celebrating Traditions Together Ramadan Kareem © 2020 All Intellectual Property Rights are reserved to Société des Produits Nestlé S. A. Vevey – Switzerland – Trademarks Connect with us to view our portfolio, recipes, tips and more. www.nestleprofessionalme.com 600 595950 Chefcirclearabia
HOTEL & CATERING NEWS ME 3 CONTENTS FEATURES On the web 24 Read the latest news, features and much more on our website. www.hotelnewsme.com APRIL 2020 // ISSUE #022 News Openings & Launches Making delicious possible Event Review 08 16 18 22 NEWS Accor and She is Arab partner to advance women’s leadership, Study reveals: Delivering to the increasing expectations of guests among hoteliers’ biggest concerns OPENINGS AND LAUNCHES MAKING DELICIOUS POSSIBLE Nestlé Professional EVENT REVIEW ExpoCulinaire COVER STORY Langham Hotels Group CHAIN FOCUS Accor 08 // 16 // 18 // 22 // 26 // 32 //
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 4 38 46 32 GM INTERVIEW Aloft City Centre Deira WHAT’S COOKING? Chef Middle East F&B FAR AND NEAR 1004 Gourmet MOVERS & SHAKERS Freddy’s Frozen Custards and Steakburgers TALENT Food People NEW PLAYER The Bowl One REVIEW The Chef’s Brunch 38 // 44 // 46 // 48 // 50 // 52 // 54 // CONTENTS APRIL 2020 // ISSUE #022 On the web Read the latest news, features and much more on our website. www.hotelnewsme.com FEATURES
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 6 APRIL 2020 EDITOR'S LETTER t has undoubtedly been a tough start to the year globally, and – both the prepared and unprepared – found themselves coming face to face with an undesirable situation, to say the least. This issue, we’ve spoken to the CEO of one of the world’s leading luxury hospitality brands, in an effort to explore the many possible solutions that can be adopted to mitigate the effect of COVID-19. It’s noteworthy that the WHO-de- clared pandemic has brought with it rapid, flexibility-driven changes to the landscape including an increased reli- ance on delivery, the rise of contact- less methods, using digital platforms (even more) heavily to promote brands, and more. Interestingly, the coronavirus has also seen some of the world’s biggest, and smallest, institutions, chains, prop- erties and venues come together to give back to the community. One particular example that has caught my attention was when, in appreciation of Dubai’s healthcare and hospital heroes’ efforts to limit the spread of COVID-19, The Noodle House partnered with Veg- giTech, a UAE-based agri-technology start-up, to give back to those on the frontline with nutritional care packages of fresh locally grown produce. Furthermore, the Global Restau- rant Investment Forum (GRIF) has launched the Middle East Restau- rant Association (MERA). MERA, a non-profit organisation, will act as a hub that connects, promotes and supports its members, while helping to frame the agenda for the UAE’s restaurant industry. MERA will be a source of help, advice and information that concerned business-owners and members of the industry can come to for assistance and guidance. The association aims to look after everyone in the industry, at all lev- els, not just owners and management. A platform for collaboration, innova- tion and education – MERA advocates for sustainability, responsibility and food safety, securing longevity, and ulti- mately a better future for the industry. All profits generated by MERA will be reinvested into both the association and, indeed, the industry as it’s a non- profit incorporated organisation. So, while there’s no escaping a quick – or rather lengthy – editorial note on such an issue of quite sub- stantial magnitude, there’s still a way to find a positive route through which to address the matter. And it’s a gold rather than silver lining in the city of all that sparkles… One way to look at it is to see how much the industry has evolved under pressure, and I can safely say we’re all impressed. The way forward is right ahead… Regards, Dina A note from the editor D I N A M A A T Y S U B S C R I B E subscriptions@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net Group Commercial Director Samer Alloush samer@bncpublishing.net Editor Dina Maaty dina@bncpublishing.net Art Director Aaron Sutton Aaron@bncpublishing.net Photographer Ahmad Al Khader Marketing Executive Aaron Joshua Sinamban Aj@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME contact samer@bncpublishing.net T +971 55 776 4670 All rights reserved © 2014. Opinions expressed are solely those of the contributors. Hotel & Catering News ME and all subsidiary publications in the MENA region are officially li- censed exclusively to BNC Publishing in the MENA region by Hotel & Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by UPP
Y O U R R E L I A B L E P A R T N E R FRESH FRUITS & VEGETABLES +971 4 3208889 info@nrtcgroup.com www.nrtcgroup.com Al Aweer Fruit & Vegetable market Dubai-UAE
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 8 NEWS APRIL 2020 FOR ALL THE LATEST NEWS, VISIT WWW.HOTELNEWSME.COM FOLLOW US ON FACEBOOK FOR UP-TO-THE-MINUTE BREAKING NEWS READ THE LATEST EDITION ON WWW.HOTELNEWSME.COM Address Jumeirah Resort has announced the structural com- pletion of the development’s two 310-meter towers. The topping out of the two towers not only marks the first key turning point towards the project’s Q4 2020 completion. The 77 double-height levels were completed in just 799 days – an average of three levels completed per month. ADDRESS JUMEIRAH RESORT ANNOUNCES THE STRUCTURAL COMPLETION OF ITS TWO TOWERS The resort is now in an in- terior fit-out phase and in the final structural topping out of the 310-metre high sky bridge, which will link the two sky- scrapers at the very top. The sky bridge will feature an infinity pool, once completed, boasting the distinction of the highest infinity pool in the world. The 443 fully furnished and serviced apartments and 478 unfurnished residential apart- ments offer living areas, and are fitted with branded fittings. The apartments will offer its residents views of the Ara- bian Gulf, The Palm Jumeirah, Dubai Marina, and Ain Dubai (Dubai Eye) and direct beach access. In addition, residents will also enjoy signature Ad- dress services and The Spa at Address facilities, multiple pools for adults and families, a fitness centre on the 75th floor, Qix Club for children, world-class food and beverage outlets, gentlemen and ladies hair salons and high-end retail outlets, including fine jewelry. Additional services will in- clude a 24-hour concierge, week- ly cleaning and maintenance, in- room dining services and a U by Emaar Silver Card membership.
HOTEL & CATERING NEWS ME 9 RAMADAN HOTELS NEWS APRIL 2020 Waldorf Astoria DIFC has an- nounced its Ramadan offerings and staycation offer. Iftar at Bull & Bear What: Bull & Bear invites guests to enjoy Iftar at their award- winning restaurant, which for Ramadan has added an Arabic- inspired twist to the every-day menu. The a la carte Iftar in- cludes classics such as grilled flatbread with dips, lentil and pumpkin soup and Bull & Bear’s take on an Iftar mixed grill. In addition to the classic dishes, guest can also choose from op- tions such as homemade ricotta with honey, sumac and hazelnut dukkha, mushroom arancini, WALDORF ASTORIA DIFC REVEALS RAMADAN OFFERINGS ACCOR AND SHE IS ARAB PARTNER TO ADVANCE WOMEN’S LEADERSHIP DEVELOPMENT ACROSS THE MENA Accor Middle East & Africa has announced the launch of a part- nership with She is Arab, the first dedicated global speakers’ plat- form for Arab women designed to elevate female leadership de- velopment and drive women’s economic empowerment and ad- vancement in the workplace. As part of the partnership, a series of dialogues and discus- sions will roll out throughout the year in Saudi Arabia, Egypt, Jordan and the UAE, including panels, roundtables, fireside chats, in addition to training and coaching sessions focused on leadership skills, public speaking, personal branding and media interaction. RAW INTRODUCES ETHICALLY- SOURCED ORANG UTAN COFFEE From the Aceh region of the Gayo Highlands in Sumatra, just north of the Equator, RAW Coffee Company has ethically-sourced a batch of limited-edition Orang Utan Coffee. Now serving, 100% Arabica, single origin, single estate coffee, the beans provide earthy notes of tobacco, ha- zelnuts, grapefruit and brown spices (turmeric and ginger). Because of its inspi- rational back story, the Orang Utan Coffee is a special addition to RAW Coffee Company’s collec- tion. In recent times, the advancing destruction of tropical rainforests is threatening the existence of both Orangutans and farmers alike in Sumatra. Thus, the Orang Utan Coffee brand is on a mis- sion to provide long-term support for the Sumatran Orangutan Conservation Programme (SOCP) – which protects orang- utans and their rainforest habitat – and the coffee farmers in the Gayo High- lands region of Northern Sumatra. starting from AED 820 per night and includes Iftar in Bull & Bear along with an additional 20% dis- count on all other food and bev- erage. Upon check-in, each guest will automatically be upgraded to the next room category. These events will tackle top- ics including the changing na- ture of leadership, navigating through workplace culture, achieving work life balance, and advocating workplace poli- cies to ensure equal opportuni- ties for women. and shrimp Harra. Price: AED 195 per person Timings: From sunset Staycation Offer Waldorf Astoria DIFC’s Ramadan Staycation offer features rooms
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HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 12 NEWS APRIL 2020 DELIVERY ONE CLICK SEES SURGE IN DEMAND FOR CONTACTLESS DELIVERY AMID CORONAVIRUS CONCERNS Here, we interview One Click Delivery Services Operations Director Ian Caron, who reveals how the company has been fol- lowing strict guidelines while helping the industry maximise revenue through alternative so- lutions. Tell us a bit more about how delivery services are the go-to solution amid the current coronavirus pandemic, and how they will help companies and businesses cope and manage costs and revenue. In the light of the circumstanc- es, it’s better for people to re- main in isolation and limit pub- lic exposure in order to mitigate contamination. Delivery is safer as less and less customers have to leave their homes and gather in restaurants, grocery stores, pharmacies, etc. During our delivery process, we implement stringent hy- giene protocols which are in line with the Ministry of Health. Through our delivery ser- vices, which vary across mul- tiple verticals, we’re helping businesses maintain a revenue stream despite having to close their doors. Many restaurants are also counting on deliveries now, as less and less custom- ers come for dine-in, in fear of contamination. We’re helping as many businesses as possible stay afloat. How is One Click Delivery Services helping the F&B market and restaurant businesses amid the current global health crisis? Our deliveries support restau- rants in shifting the revenue stream from dine-in to deliver- ies, while helping grocery stores deal with the influx of orders. It helps all businesses manage their fleets better in order to retain customers and increase satisfaction during peak times. What procedures and health precautions do you have in place to ensure that your deliveries are safe, seamless and convenient? There are many steps we’ve taken to maintain a safe and healthy environment for all. Firstly, COVID-19 Training Awareness, where One Click drivers are continually being trained on respiratory hygiene best practice, proper methods and the frequency of washing their hands, as well as identify- ing associated symptoms. We emphasise respiratory etiquette and hand hygiene, One Click Delivery Services, one of the fastest-growing last-mile digital solution companies, has reported a sharp increase in demand, as public health organisations announce further safety measures in light of coronavirus-related developments providing Personal Protective Equipment such as masks, hand sanitisers, and gloves, and advise drivers to wash their hands as frequently as possible, shielding coughs and sneezes with a tissue elbow (not their bare hands). Each driver is given multiple masks and gloves to be changed continuously, with each deliv- ery. They are also given sanitis- ers, which they are instructed to use throughout the day. One Click Delivery also ac- tively encourages sick employ- ees to stay home – should they notice any associated symp- toms. They would be asked to self-quarantine for the recom- mended period of time. To en- sure financial safety, we’re com- mitted to supporting employees in such cases with the help of our medical insurance partners. Candidates are required to undergo a background check on travel history and are de- clared fit to work from accred- ited healthcare centres or hos- pitals. We evaluate and screen the driver’s temperature during pre-shift to ensure that they don’t have any symptoms and are fit to work. We also perform Service Vehicle Cleaning Routing, certifying that delivery driv- ers clean and disinfect their vehicles and food bags on a frequent basis, and confirming that they have hand sanitiser and disinfectant wipes. One Click drivers are advised to avoid physical contact greet- ings; we ensure strict compli-
HOTEL & CATERING NEWS ME 13 NEWS MARCH 2020 ance to the no-contact delivery policy. We have a knock-and- drop policy implemented. If the order was prepaid, the driver knocks on the customer’s door, places the package on the floor and takes multiple steps back in order to avoid coming in close contact with the customer. Drivers are also trained to hold the packages differently now (from the bottom only, or from the sides – depending on the package) in order to avoid placing their hands on the same areas where the customer’s hands would be. As for convenience, with our SaaS LMD, customers can man- age the fleets the way they see fit. They can re-allocate drivers from one branch to another, and use route optimisation to make sure drivers and riders take the fastest route and deliver food or packages as quickly as possible, all while keeping track of their status. It gives them total con- trol over the delivery process, and they can optimise when needed. What are some of the most unique features you have implemented in general, and other more specific ones in light of the current crisis? The most unique aspect of our company is our different solu- tions. We create digital solu- tions that complement one other and every last-mile deliv- ery phase. From the fleet and fleet management software, to customer acquisition software and digital post boxes – there isn’t an aspect of the last-mile delivery that’s not covered and enhanced by our solutions. We’re also extremely flexible when it comes to our services. We customise solutions for all clients, regardless of the size of their business. Cutting-edge so- lutions combined with flexibil- ity are what makes us unique. Not only are we proud of our technology, but also the brains behind it. In light of the crisis, our agil- ity and adaptability have been our unique features. We’re adapting to a new pace our- selves and trying to remain as efficient and safe as possible during these times. How are you helping consumers, on the other side of the global challenge? In light of the crisis, we’re able to reach as many customers as possible with our different verti- cals: groceries, meals, drugstore products, couriers and more. Customers don’t need to shop themselves, they can stay home in order to keep their families safe and healthy. Our speedy and hygienic de- liveries also reassure custom- ers that they can get whatever they need, whenever they need it, helping them keep calm, and avoiding the need to rush to stores in panic. We have a knock-and-drop policy implemented. If the order was prepaid, the driver knocks on the customer’s door, places the package on the floor and takes multiple steps back in order to avoid coming in close contact with the customer..
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 14 APPOINTMENTS APRIL 2020 PARK INN BY RADISSON, DUBAI MOTOR CITY APPOINTS NEW CLUSTER MANAGEMENT TEAM THE CHEDI AL BAIT, SHARJAH NAMES DIRECTOR OF OPERATIONS Park Inn by Radisson, Dubai Motor City, has appointed a new cluster management team. Driving the team is James Berry as the Cluster Gen- eral Manager. Berry, 42, from Northamptonshire, England, began his management career as General Manager in 2008 and brings with him over 20 years of experience in the hotel and hospitality industry. Prior to moving to Dubai, Berry had been serving as Gen- eral Manager at Sofitel London Heathrow Hotel after spending two years as a General Manager at Sofitel London Gatwick Hotel. Berry has also previously worked with Radisson Hotel Group as General Manager of Park Inn Peterborough, dur- ing which, he also oversaw the opening of the Park Inn Rother- ham, and at Park Inn Thurrock, most recently being the Gen- eral Manager of Radisson Blu Hotel, Dubai Media City. James is joined by a clus- ter team from Radisson Blu Hotel, Dubai Media City. Tak- ing charge of HR at the hotel is the Cluster Director of HR Roni Masri. The Lebanese na- tional has been with the Radis- son Hotel Group over the past seven years. According to the property, his responsibilities will include leading all HR-related opera- tions talent-development strat- egies/policies, administration, compliance and management. Leading the sales is Cluster Director of Sales Amjad Mo- hammad, with a sales career that spans over 19 years in the hospitality industry. He has worked across many interna- tional markets including Oman and the UAE within brands such as Starwood / Marriott, Accor, IHG and Radisson Hotel Group. Mohammad will be re- sponsible for the hotel’s strate- gy across key market segments and the achievement of sales targets, says the group. British national Tim Reyn- olds is joining as Cluster Ho- tel Manager. Reynolds will be overseeing hotel operations, working with the relevant de- partments to drive top-line revenue, guest satisfaction and employee engagement. The Chedi Al Bait, Sharjah, UAE has promoted Nezha Aanou to the role of director of operations. Now overseeing the daily operational tasks to ensure the delivery of the highest service Cluster Financial Controller Lola Toplica brings more than 25 years of experience in finan- cial and management account- ing to the team. Joining the team is also Car- oline Jonsson, the new Cluster Head of PR & Marketing. With over 10 years of experience, she will be responsible for over- seeing all public relations and marketing projects and cam- paigns of the hotel, as well as identify areas for improvement to increase and communicate the Park Inn brand objectives. standards to guests, while cul- tivating a healthy work envi- ronment for colleagues, Nezha brings 18 years of experience in the hospitality industry to her role, according to the property.
HOTEL & CATERING NEWS ME 15 ADVERTORIAL APRIL 2020 Please tell us a little about TYJ Food and your products. We started as a small factory producing spring roll pastry for local markets and small restau- rants, and now supply to food- service buyers, namely hotels and retailers, across the world. Additionally, we have state- of-the-art production facilities in Singapore, Malaysia, China and the United States. We’re the world’s leading supplier of spring roll pastry, with strong distribution networks in over 80 countries. We have five anchor brands: our flagship Spring Home (ready-to-eat and ready-to- cook products), Happy Belly (oriental wrappers such as gyoza skin), Masterchef (ready- to-eat crepes), Ryushobo (ra- men noodles) and our recently added 'ALTN' meat-free range. What do chefs and caterers worldwide love about your products? Taste aside, the majority of our frozen products have impres- sive shelf lives. Chefs find that these products offer significant savings on wastage and costs, while providing convenience and consistent taste and qual- ity. Meat-free products are becoming a trend here in the Middle East. Can you share more information about your ‘ALTN’ range? Our ‘ALTN’ range includes Asian staples such as satay (skewered meat) and chicken rice. These meat-free, plant-based products boast similar texture and flavour to that of meat. It's exciting to see plant- based products emerging in popularity in the Middle East. While growth may not be as fast as other markets, we sus- pect that is because the con- sumer may not have found the right ALTN-ative yet! Where can we find TYJ Food’s products in the Middle East? Currently, we have listings in supermarkets such as Spin- neys. We want to increase our footprint with some of our products for both retail and foodservice buyers. We feel that we can make a difference in this space by offering a cost- saving product with superior taste, quality and convenience. What future growth are you anticipating? Aside from tripling the size of our manufacturing plant in Singapore, we’re constantly staying up-to- date with worldwide food trends, while working with research and development chefs to increase our product range and flavour profiles. For more information, please contact Kowi Jeng Ee at kowi- jengee@tyjfood.com or Collin Sim at collinsim@tyjfood.com, or visit www.tyjfood.com. Interested in partnering with Sin- gapore’s food companies? Connect with Enterprise Singapore, the coun- try's enterprise and trade development agency, at mary_intacto@enterpris- esg.gov.sg or +971 4 3020105. Collin Sim (left) and Kowi Jeng Ee with TYJ Food’s new ‘ALTN’ meat- free range Serving Up Asian Flavours – from spring roll pastry and paratha bread to meat-free meals Insights into one of the world’s leading Asian food manufacturers – Singaporean company Tee Yih Jia Food Manufacturing Pte Ltd (TYJ Food)
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 16 NEWS APRIL 2020 Radisson Hotel Group has an- nounced the signing of the Radisson Resort Dubai Palm Jumeirah, its first beach resort in Dubai and third Radisson hotel in the United Arab Emir- ates, bringing its UAE portfolio to 23 hotels in operation and under development. Home to some of Dubai’s top resorts, the Palm Jumeirah is built from reclaimed land in a series of artificial archipela- gos and shaped like a palm tree when viewed from above. Lo- cated on the Jumeirah shore- line, Radisson’s latest resort provides travellers with easy The London Project on Bluewa- ters Island will be rolling out their royal Saturday Roast as a regular offering. There will be a choice of three meats including a braised Welsh lamb shank, prime cut Black Angus Ribeye and organic corn-fed roast chicken, all ac- companied with sharing sides including cauliflower cheese, roast potatoes, mashed swede and seasonal organic vegetables. Depending on the meat choice, a home-made condi- ment will accompany the dish and no being ‘traditional’ when it comes to the Yorkshire pud- ding, it will be served with ev- ery choice. Not forgetting the vegans out RADISSON HOTEL GROUP TO OPEN ITS FIRST BEACH RESORT IN DUBAI THE LONDON PROJECT TO SERVE UP SATURDAY ROAST access to the city and Dubai Media City, the region’s lead- ing media hub, and a 30-min- ute drive from Dubai Interna- tional airport. there, the Vegan Roast will be Half roast aubergine with garlic & thyme, sun-dried tomato & harissa purée, roast Maris piper Inside the hotel’s 389 rooms and suites, guests will discover modern amenities. The hotel will feature five food and drink outlets, including an all-day din- potatoes, torched shallot, baby carrots, broccolini. Guests will also have dessert options including apple crum- Openings & Launches ing restaurant and hotel bars. The property comprises a fully equipped gym, spa, pools, and will also be home to three meeting rooms. ble and custard or the sticky toffee pudding served butter- scotch sauce which is served family-style and to the table.
HOTEL & CATERING NEWS ME 17 From April 1 to September 30, Rove Hotels will launch monthly rates, starting at just AED 2,999 across all Rove lo- cations in Dubai, with benefits such as housekeeping services, no utility and internet bills, a self-service laundromat, free parking, and more. Centrally located, with pub- lic transport nearby, Rove Ho- tels is offering housekeeping services, convenient amenities like a self-service laundromat, a 24-hour supermarket, free Wi-F and leisure facilities in- cluding PlayStation Corner, on-site games such as foosball, table tennis and more. The Plaza Premium Lounge was unveiled opposite to Gate 25, Pier B of Departures at Sydney International Airport. It is the brand’s third addition in Aus- tralia joining locations in Mel- bourne and Brisbane as part of the world’s largest and Skytrax- winning network of indepen- dent airport lounges with more Bvlgari’s first-ever Yacht Club, which overlooks a 46-boat harbour, has introduced new family offerings to its existing F&B and hotel experiences. The Yacht Club Restaurant Brunch, which takes place every Friday from 1pm to 4pm, is an Italian seafood culinary affair. ROVE HOTELS LAUNCHES LONG-TERM STAYS OFFER FROM AED 2,999 PER MONTH SYDNEY AIRPORT UNVEILS PAY-PER-USE LOUNGE BVLGARI YACHT CLUB LAUNCHES ADDITIONAL FAMILY OFFERINGS than 80 locations at over 35 in- ternational airports globally. “Sydney is a popular destina- tion and Sydney International Airport is the country’s busiest airport connecting 70% of the world destinations,” says Song Hoi-see, Founder and Chief Executive Officer of Plaza Pre- mium Group. Whether splashing around in the pool, gardening, mak- ing arts and crafts or dressing up in costume, and a range of bespoke and creatively stimu- lating activities, a team of childcare specialists accom- pany little ones from the mo- ment they arrive to the mo- ment they depart. Additionally, long-stay Rov- ers can avail of a 50% discount on laundry, as well as 20% off at The Daily restaurant and Letswork co-working spaces. Available at: • Rove At The Park – AED 2,999 per month • Rove Healthcare City – AED 3,499 per month • Rove City Centre – AED 3,499 per month • Rove Trade Centre – AED 3,999 per month • Rove Dubai Marina – AED 4,499 per month • Rove Downtown – AED 4,999 per month NEWS APRIL 2020
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 18 Can you give us a glimpse of your career journey so far? I have 16 years of experience in the industry, six of which are international (Dubai) and 10 learning all over South Africa: from game lodges and 5-star hotel openings, to golf estates and the best hotel in Africa). I’m a senior mem- ber of the Emirates Culinary Guild, member of the Saudi Arabia Chef’s Table circle, part of the St. Petersburg Chefs Congress (to begin my journey as a judge), head marshal for the guild, and an inspiration to a few young chefs now in Dubai at Sofitel Dubai Wafi as part of the pre-opening team. What’s your favourite dish to eat and why? I love meat! I’m South African, and we love our meat. Hot dogs are among my top favou- rites, as they’re fast and easy – but only homemade sausages deep fried with onions and a fresh tomato relish (sauce). What are you cooking up today? Please tell us more about the dishes. This won me a gold medal a few years back at my second cooking competition. Wagyu beef fillet with lentil ragout, green pea MAKING DELICIOUS POSSIBLE APRIL 2020 Coetsee John Croucamp Designation: Chef de Cuisine, Sofitel Dubai Wafi Country of Origin: South Africa Years of culinary experience: 16 and mint puree, beetroot jam fume doux jus, CHEF Demi glacé sauce, and deep-fried baby beet and greens for garnish. The meat is prepared to perfection, it’s the small things on the plate that differentiate a 4-star dish from a 5-star one. It takes skill to make some- thing perfect! The reason I’m making this dish is because most of my ingredients produce waste, so I use it all in my ragout to make the lentil salad tastier and moister (not dry plain lentils). The puree goes very well with all the ingredi- ents on the plate and brings out the colours of the food. As a chef, what are the top ingredients and products you’re using these days? I am using fresh, local produce. The taste of fresh products is just the best as it makes your end product so much better. Lo- cal food is the best in terms of speed and consistency, and you know what you’re getting when ordering food or products. What are some of the most recent, important food trends you can tell us about? Well, sous vide and roasting for sure, (herbs, loads off them). Moreover, adding more sauce – not only drops on the plate.
INGREDIENTS Beef fillet Beef, Rump Butter Salt Pepper Herb, thyme Herb, rosemary Sautéed baby brown mushrooms Blue foot mushrooms, cleaned, washed Butter Salt Pepper, black Pickled sweet corn for garnish Onions, Baby (Pickling) Skin-on, cut vertically Vinegar, white wine Sugar, granulated Butter Herbs, thyme, washed Spice, bay leaf Seeds, coriander Seeds, mustard Sugar castor Green asparagus Water 5g 20g 30g 10g 80g 30ml 50ml 300g 10g 3g 60ml 2kg 4l 30ml 10 pcs 300g 1 sprig 10 pcs 1 pc 2 pcs 180g 500g 15g 200g 30g 10g 5g 10g 10g 8 pcs 50ml 50ml 45g 5g 1 pc 5g 5g 5g 4 pcs 30g 5g 2g HOTEL & CATERING NEWS ME 19 Salt Butter Asparagus Salt Pepper, black Oil, olive blend Smoked paprika Beef, bones Water Tomato, juice Tomatoes, roasted Mirepoix (leek, celery and onion) Rosemary Peppercorns Garlic, whole Spice, bay leaves Mushrooms, trimmings Bone marrow, roasted Herb, thyme Cooked puy lentils Puy lentils Onion, white whole peeled Carrot Tomato concusse Leeks Celery Black olives Asparagus (from spears) Spice, bay leaves Herb, thyme Garlic cloves Black peppercorns Mascarpone cheese Green pea and mint puree Green peas Mint Ice Onion (finely chopped) Garlic chop Salt Pepper Demi glacé sauce CHEF demi glacé Water Mushroom Onion Garlic Thyme Parsley (optional) Carrots Leeks Celery Wagyu Beef Fillet, Lentil Ragout, Green Pea and Mint Puree 300g 100g 40g 150g 75g 75g 75g 100g 100g 1l 100g 25g 5g 1l FIND OUT MORE ABOUT US HERE:
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 20 Please tell us a bit more about your career journey. I have always worked in private, semi- government and government companies as a corporate communications specialist. My love for food and looking for the best quality was what attracted me to the food business. I started my own butchery in Sharjah called “Al Shams Meat” along with my brother- in-law and business partner Khalid AL Halyan, then opened a Lebanese restaurant called Qasr Al Dayaa Restaurant & Grill, which serves authentic Lebanese food, all the way to Gaya Catering which is our new company – to serve different sectors in the market. What would you say is your favourite dish? Chicken mouloukhia, because it reminds of the simplicity and combination of the most im- portant ingredients in Lebanese Cuisine: coriander and garlic. What are you cooking up today? I’m cooking oriental quinoa with grilled chicken, baked kale crisps, cherry tomatoes and a CHEF Demi glacé sauce, which MAKING DELICIOUS POSSIBLE APRIL 2020 Rola Shalak Designation: Owner/ Co-Founder Country of Origin: Originally Lebanese with a UAE passport Years of culinary experience: Seven brings together basic ingredi- ents from traditional kitchens for a delicious, nutritious meal. As a chef, what are the top in- gredients and products you’re using these days? I personally always look for the best quality in each product we use and, when it comes to spices, we grind our own to make sure that we’re using the most premium quality. How do you see the food scene now, any important trends to look out for? Personally, I’m always working on bringing traditional, real food back to the tables of each family or customer. I love try- ing and tasting new flavours, but once I crave something, it’s surely a traditional homemade dish that mum used to cook. What would you advise suppli- ers and foodservice profession- als who are looking to offer their best to the market and meet demand? To offer the best quality they have, ensuring consistency in flavours and availability in the market all year round, if possible.
Oriental quinoa Red quinoa White quinoa Minced beef Chopped white onion Chicken Fresh chicken breast Nestlé chicken stock 30g 30g 25g 1.5l 40g 95g 1l 20g 15g 15g 50g 20g 80g 200g 200g 300g 200g 150g 20g Cinnamon powder Sweet pepper Salt Water Oil Sauce Nestlé demi-glace Water Cinnamon powder Sweet pepper Salt Garnish Roasted almonds Roasted kale Grilled cherry tomatoes INGREDIENTS Oriental Quinoa Chicken with Gravy Sauce HOTEL & CATERING NEWS ME 21 FIND OUT MORE ABOUT US HERE:
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 22 EVENT REVIEW APRIL 2020 ExpoCulinaire, which took place from March 3-5, 2020 at Expo Centre Sharjah, is a platform that puts chefs, pastry chefs, bakers, cooks and HORECA professionals at the centre of their own event - dedicated specifically to the culinary community ExpoCulinaire 2020 Nestlé Professional continued to partner with Emirates Culinary Guild to sponsor the ExpoCulinaire, a platform to connect and collaborate with chefs and key opinion leaders from the food and beverage industry. We decided to exhibit this year to showcase our vibrant innovation and renovation of products in three platforms - Confectionary, Dairy and Savory. We also leveraged to communicate the use of our solutions in day-to-day operations focusing on convenience, quality and cost. Our sponsorship of the cooking competition with Nestlé® Docello® brings to life the creativity of the chefs. We showcased a multitude of solutions, including CHEF demi-glace, Nestlé® Chokella Chocolate spread, Docello® Sensations Sauces, to name a few. This year, the limelight was on the pre-launch of our new plant-based meat-alternative range: Sweet Earth™. With a strong story around driving positive impact on the environment and health, and driven by a strong brand vision, we at Nestlé Professional will continue our focus on this category in the years to come. Today, Sweet Earth consists of 5 plant- based products, with the hero being the Awesome Burger. We aim to bring a great burger experience that satisfies cravings for the meaty, juicy taste of a traditional burger, while providing plant- based nutrition and goodness – an ideal combination for your consumers. 2020 started off on a high note for Nestlé Professional. We’re launching new innovations such as the Sweet Earth™ Plant-based range, MAGGI® Vegetable Stock Powder and CHEF® Fish Bouillon. With our range of mainstream, premium and vegan products, we cater to all channels in the F&B segment. In 2020, Nestlé Professional will continue offering a wide range of savory and sweet solutions to fit the specific needs of every chef and overcome challenges around price, consistency, taste and convenience. AYCA KOC FOOD BUSINESS MANAGER, NESTLÉ PROFESSIONAL Ąyca Koc
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 24 EVENT REVIEW APRIL 2020 Chef Middle East exhibited some of its newly launched brands and the latest product range to hospitality professionals at the second edition of ExpoCulinaire, presented by the Emirates Culinary Guild. The event is the established home of the prominent ‘Salon Culinaire’ – and was hosting the 23rd edition of this prestigious culinary competition. Chef Middle East, a leading foodservice distributor, affirms the importance of taking part in such event, which constitutes a great step-up for the HORECA sector and hospitality professionals, thanks to a very-well targeted audience and a great platform that unites major players in the culinary scene in the UAE. Flavoursome creations, and food and beverage ingredients, were on Chef Middle East’s menu, introducing the newest brands additions to their Pastry & Bakery range: Norohy Vanilla, St. Michel, Le Bichon, and Les Moulins Viron – from France. Under the Ethnic & Speciality range, VIVERA brand was introduced – an innovative selection of plant-based, meat-free products, ideal for restaurants and catering. CHEF MIDDLE EAST In addition to showcasing new brands and products, Chef Middle East inspired attendees with a host of recipes crafted and developed by its team of experts, including the award-winning Chef Georges Chihane, world-class Pastry Chef Vincent Cockenpot and expert mixologist Tauland Hyka. Celebrating its 25th anniversary in the foodservice sector, Chef Middle East reinforced its promise towards inspiring culinary craftsmanship with growth and a long-standing commitment towards more success. The company highlighted its promise to provide innovative culinary solutions for foodservice operators, which have consolidated the distributor as a strategic partner of reference for the industry in the region.
HOTEL & CATERING NEWS ME 25 EVENT REVIEW APRIL 2020 ExpoCulinaire this year was bigger than ever, with 70% growth in comparison to last year. It was important for NRTC to be a part of it and support the foodservice industry. Our aim was, and always will be, to be the main fruit and vegetable partners to the foodservice industry. Our main aim was to promote the e-commerce platform NRTC Fresh, which brings convenience and fast delivery to consumers and restaurants/cafés. We also offered sampling of our fresh fruit and vegetable range to existing and potential clients, and hosted a one-hour training session by a renowned chef to demonstrate the freshness of the vegetables supplied. The chef prepared two creative vegetarian recipes and showcased them to more than 50 chefs and attendees. Additionally, we promoted the pre-cut selection of vegetables, which is suitable for large operations (catering, airlines, and big events) and got a chance to network with industry partners The main highlight of the company was the launch of a full 360-degree marketing plan, creating the pull and the push from customers. It’s diversified between digital and fusion activities to build awareness of the company in B2B and B2C. We have ventured into many corporate partnerships with companies, banks and insurance companies to work closely with them and offer their employees a special rate when they order from NRTC. In addition, we became members in the Emirates Culinary guild, which promotes companies to chefs. Lastly, we will be actively sponsoring events all throughout the year with the objective of getting closer than ever to our target audience. I would like to thank the organisers of ExpoCulinaire and Salon Culinaire for bringing the industry together during these three days. The number of industry-relevant exhibitors and attendees was superior and the assistance organisers have extended to us was second to none. We look forward to working with them again in 2021. NRTC GROUP SOULA BAROUDI, MARKETING MANAGER, NRTC GROUP
T H E W AY F O R W A R D COVER STORY APRIL 2020 HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 26 Langham Hospitality Group encompasses a family of distinctive hotels under The Langham Hotels and Resorts and Cordis Hotels brands with more than 30 projects either currently confirmed or in a developed stage of negotiation from Asia, Europe and North America to the Middle East In light of global coronavirus concerns, and to ease the concerns for their guests and more than 8,000 employees, Langham Hospitality Group has implemented rigorous measures against its spread. Here, Stefan Leser, CEO of the Group, tells Hotel & Catering News ME about one of the biggest hospitality brands’ future plans – in face of challenges and beyond. Please tell us a bit more about Langham Hospitality Group (LHG). The Group takes its name from the legendary Langham in London, which was widely recognised as Europe's first Grand Hotel when it first opened in 1865. For over 150 years, this flagship hotel has represented sophisticated and gracious hospitality, a philosophy that reflects elegance in design, innovation in hospitality, sincere service and captivation of the senses across all properties. Currently, the group has an impressive global footprint in prime locations. Historical properties range from the iconic The Langham, London to The Langham, Boston dating back to 1922 when it was the Federal Reserve Bank of Boston, and the legendary The Huntington Hotel from 1911, now The Langham, Pasadena. Fifth Avenue's The Langham, New York and the Mies van der Rohe-designed The Langham, Chicago complete the USA portfolio. In Asia, The Langham, Hong Kong sits at the heart of the fashion district, and the super modern The Langham, Shanghai and the ultra-luxurious The Langham, Shenzhen are favourites with local residents. Both The Langham, Melbourne and The Langham, Sydney are among the most frequently awarded in Australia and soon to open are various locations in China, Japan, Italy, Indonesia, and the USA. Cordis is an international collection of timeless 5-star hotels and resorts by Langham Hospitality Group. Offering approachable luxury paired with a service style that’s heartfelt and intuitively generous, Cordis Hotels are located in the heart of their community in the most exciting destinations, and delivering experiences that are authentic and family-inclusive. What are your main brand pillars for The Langham Hotels and Resorts? The Langham is a brand of luxury hotels and resorts in key international cities with its flagship in London, dating back to 1865. It effortlessly combines the personality and charm of a British classic with a passion for exceptional and unpretentious service. Its timeless and beautifully designed hotels are market leaders in Club Lounge concepts that combine a welcoming feeling with luxurious residential design, offering a haven of peace and an escape from the city’s busy days. Exceptional contemporary art collections are present in the majority of The Langham Hotels and Resorts as well as Michelin-starred Cantonese restaurants. Our Langham brand is globally recognised by a playful touch of The Langham pink and the caring and friendly service delivered by its colleagues to an audience of sophisticated, smart and savvy travellers. Please describe the experiences you offer guests, what characterises them and makes them unique? Our brand promise for The Langham Hotels and Resorts is to deliver exceptional, personalised and unpretentious service in beautifully designed hotels with a playful touch of pink and a hint of British heritage. How would you describe leadership style across LHG? I’m truly privileged to be working with one of the best teams in the industry. I’m surrounded by experts in their respective fields, so what's left for me to do is to be
HOTEL & CATERING NEWS ME 27 COVER STORY APRIL 2020 The Langham is a brand of luxury hotels and resorts in key international cities with its flagship in London, dating back to 1865. It effortlessly combines the personality and charm of a British classic with a passion for exceptional and unpretentious service.
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 28 COVER STORY APRIL 2020 their guiding light. It's as simple and yet as complex as that. In an ever-changing world and being in the travel industry that's dominated by people, their passions, their intellect, and their desires, that can be a volatile mix. So, keeping the focus on our values, what our company stands for, knowing who we are and where we’re going, and keeping everyone headed in that same direction are the very essence of my role as the leader of Langham Hospitality Group. How do you face challenges of different magnitudes? To me, there's no such thing as being over-prepared. In such a high-touch, people-oriented industry, one never knows what will happen from day to day, minute to minute. I’m a firm believer in expecting and working toward the best outcomes, but to really succeed, I would always advise to plan for the worst scenarios: to be able to overcome adversity is what signifies strength, resilience, thoughtfulness and stability. To that end, we have a comprehensive crisis management plan and spare no expense in training our colleagues regularly to make sure they understand the protocols, to help them be better prepared for all extraordinary circumstances. From the tumultuous time in January 2020 when this global pandemic grew exponentially in Asia, our 13 hotels in China and Hong Kong have responded swiftly and systematically with each rapidly escalating development. I’m proud that our hotels' leaders' priorities were laser-focused on ensuring the safety and health of our guests and colleagues, and this was evident in the many preventive and detection measures put in place to stop the spread of the virus. In China, our hotels have undergone (and are still going through) an extraordinarily difficult period which saw not only the hotels' occupancies plunge to near- zero levels, but also operate on skeleton crews as most of the colleagues were unable to travel due to the transport bans, and in some cases, manage the complete closure of several of our properties for a few weeks. We’re only starting to see some glimmer of relief now in the form of decreasing cases of confirmed infections, and our China and Hong Kong hotels are working towards a robust recovery plan for the rest of the year. What measures have you implemented to mitigate the effects of the global coronavirus pandemic? We remain constantly vigilant and have implemented stringent measures against the spread of the coronavirus. In the last three months, we have witnessed unprecedented global events brought upon by COVID-19. The devastating domino effect of this pandemic is still reverberating around the world as the number of infected cases continue to rise. And although Langham Hospitality Group is not immune from the profoundly disruptive effects of the virus To me, there's no such thing as being over-prepared. In such a high-touch, people-oriented industry, one never knows what will happen from day to day, minute to minute.
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 30 outbreak, my confidence in our company hasn’t wavered once, and that can be directly attributed to our over 8000 colleagues around the world. As our group has 13 hotels in Mainland China and Hong Kong, we have the benefit of applying the difficult and painful lessons they have acquired since mid-January 2020 to the rest of our hotels around the world. We have reinforced strict precautionary protocols which include conducting temperature readings for all colleagues, hotel suppliers and contractors upon arrival at the hotel and the frequent disinfection of all areas of the hotel. The increased cleaning and sanitising regimen throughout the entire hotel includes all rooms, providing declaration forms for all guests, public spaces, back- of-house areas and especially, the front desk, elevators, elevator buttons, and room keys. In addition, automatic hand sanitiser dispensers are placed in lift areas in the lobby, and at host stations at the restaurants and bars that are still operational. Staff who are performing these extra cleaning tasks are provided with protective gloves and masks, as are any other colleagues who need or request them. We’re also regularly educating our colleagues and guests to observe good hygiene practices. Additional preventive actions we have taken among our colleagues to help avert the spread of COVID-19 include: washing hands thoroughly with soap and water or with an alcohol-based hand sanitiser, maintaining social distancing, staying home if feeling unwell, and avoiding close contact with anyone showing symptoms of respiratory illness such as coughing and sneezing. We will continue to respond and adopt the necessary precautionary processes based on the expert advice of the World Health Organization, local governments, public health authorities and medical professionals to ensure we play our part in stopping the transmission of this virus for the safety of our colleagues and guests. What advice would you offer properties globally in face of such rare, but impactful conditions? Never be complacent. These are unprecedented times we’re in, and the magnitude of this pandemic affects all countries, industries, and livelihoods. For the sake of our colleagues, guests, and the communities in which we operate, we can’t and must never let our guard down. We don’t comprise on safety precautions, and never take matters regarding our colleagues' and guests' well-being lightly or for granted. In a crisis, especially during this current pandemic, it’s important to actively seek opportunities to care for our guests and members of the public who are self- isolating. Let me give you an example: the talented chefs at The Langham, Chicago quickly shared cooking recipes and techniques via social media and the award- COVER STORY APRIL 2020
HOTEL & CATERING NEWS ME 31 COVER STORY APRIL 2020 winning bar Artesian at The Langham, London produced fun videos detailing easy step-by-step beverage-making videos to ease anxiety, and uplift spirits. Our hotels in China rapidly mobilised care packages of handwritten encouraging notes, freshly made pastries and beverages to medical staff at local hospitals. We’re united in adversity and through compassion and thoughtfulness, we will rise together in strength. Langham Hospitality Group has weathered many different types of storms and how we overcome them defines our resolve, fortitude and tenacity. We will positively manage through today's challenging environment just as we‘ve positively steered through difficult moments in the past. What’s important is the immensely resilient spirit, determination and talent demonstrated by our colleagues' care and concern for each other, our guests, and our communities. With everyone working together to help stimulate travel and getting the hotels to welcome guests when they are ready to return, I firmly believe that our hotels and group are in very good hands. I’m very positive that we will emerge from this turbulent period stronger, together. What are some of your most important upcoming projects? The Langham, Nymphenburg Residence, Munich Marking our expansion into Europe is The Langham, Nymphenburg Residence, Munich a one key, three-storey exclusive private residence located within the stately 490-acre imperial estate of Nymphenburg Palace, just a 15-minute drive from the Munich city centre. The Langham Nymphenburg Residence, Munich is steeped in royal Bavarian history; guests will enjoy the privacy and exclusivity of this 18th century manor with a privileged location next to the Royal Nymphenburg Porcelain Manufactory, which is renowned for exquisite avant-garde and tailor-made designs for four centuries. For lovers of the arts, The Langham Nymphenburg Residence’s connection to the Royal Nymphenburg Porcelain Manufactory is undoubtedly its greatest advantage. Founded in 1747, the unrivalled global reputation of the Manufactory for creating completely handmade porcelain – without any automated production techniques and by using its own paste derived from centuries-old recipes – make the porcelain masterpieces it painstakingly creates to be highly revered by art connoisseurs the world over. The Manufactory has cultivated the noble art of porcelain-making using brilliant handmade artistry which has been preserved and passed on for generations. At The Langham Nymphenburg Residence, this dedication to the pursuit of beauty and the highest quality is evident in all the interior spaces, making it a living tribute to skilled craftsmanship and artistry. One of the most remarkable features is a curated selection of pieces from the Nymphenburg porcelain workshop that will be placed throughout the 9,000 square foot Residence. Renowned for their collaborations with celebrated artists and fashion designers such as Karl Lagerfeld, Miuccia Prada, Christian Lacroix, and Elie Saab to name but a few, some of the extraordinary works at the Residence will include two impressive porcelain “Myth and Legend” sculptures by Damien Hirst in the dining room. The Langham Nymphenburg Residence, Munich is a residence emphasises the diversity of our growing portfolio, and it’s a wonderful addition to our group of luxury hotels in major cities such as New York, London, Shanghai, Sydney, Melbourne, Hong Kong and Chicago. The Langham, Jakarta Another key opening that we’re really looking forward to is The Langham, Jakarta. It will mark our first foray into Southeast Asia. This beautiful hotel is a jewel in our portfolio and is poised to be the best luxurious hotel in the city. There will be world class F&B experiences we will be introducing and I look forward to sharing more in due course. In addition, China continues to be a key growth region for us. We’re looking forward to and working towards the opening of Langham Place, Changsha (late 2020) and Cordis, Hangzhou (2021).
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 32 CHAIN OF THE MONTH APRIL 2020 ACCOR Accor is one of the leading hotel operators in the Middle East and Africa (MEA) region, with 300 operating properties (65,315 keys) and 158 hotels in the pipeline (39,506 keys). Recent acquisitions and partnerships involving Mövenpick Hotels & Resorts, Rixos, Mantis, sbe and 25Hours have consolidated the group’s position of strength, bolstering its portfolio to more than 35 brands strong. 25Hours Hotel, Dubai Fairmont Marrakech
HOTEL & CATERING NEWS ME 33 CHAIN OF THE MONTH APRIL 2020 COMMUNITY CONSERVATION FUND AFRICA (CCFA) The biggest challenge that faced two international hospitality groups, with properties in Africa, was how to protect the beautiful natural wilderness areas and the wildlife. Tourism depends on conserving the environment but, equally important is uplifting, empowering and integrating local communities. There needs to be a symbiotic relationship between fauna, flora and local communities to protect our natural assets. It was from this that the Community Conservation Fund Africa (CCFA) was born. A collaboration between Accor and Mantis to address the imbalances and find a workable solution to the growing conservation crisis facing, not just Africa, but the world. “The protection of our environment is imperative,” says CEO and Chairman of CCFA, Adrian Gardiner. “Education is needed to highlight the bigger picture and to encourage buy- in and support. Through our projects and interventions we are trying to shift mind sets, to encourage people to become more accountable for their actions and to safeguard our wildlife and wilderness areas.” “Whether it’s tourists visiting our properties, our suppliers or the local community, we want to incentivise them to preserve it. We need to create conservation-led travel and hospitality and, through the development of the CCFA’s ‘green print’ model, we hope this will be adopted by other hospitality groups.” It has been 18 months since CCFA began its involvement in projects aimed at improving the environment for people as well as nature. These have contributed towards the alleviation of poverty, assisted with personal and social transformation, changed and uplifted communities and addressed ways of creating more sustainable lifestyles, while also helping to offset carbon emissions. https://www.ccfa.africa/ SO Mauritius Mantis Founders Lodge Flow Kitchen, Fairmont The Palm
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 34 CHAIN OF THE MONTH APRIL 2020 FUTURE OPENINGS - 2020 Sofitel Wafi Located in the heart of of Dubai, Sofitel Wafi will welcome its guests with a blend of Egyptian and French touches. This obelisk featuring 595 rooms will become the largest Sofitel in the region. Guests can enjoy the diverse range of facilities, such as Sofitel Spa, which includes seven treatment rooms, a variety of dining concepts including Asian speciality restaurants, and French lobby cafés and pool bars. Fairmont Taghazout Located in southern region of Morocco, Taghazout is still one of the hidden gems of the Kingdom. Accor will set its foot for the first time in this area, with the brand new Fairmont property. Only an hour away from Agadir down the Atlantic coast, the fishing village of Taghazout is becoming a pioneer location for the international surf community. Guests staying at the Fairmont will have the exclusivity to enjoy this “surfer’s paradise” though the facilities available on site. The property features 52 beachfront villas, a surf school, a 27-hole golf course and restaurants to enjoy local Berber food. Pullman Nairobi Accor’s portfolio is growing in Africa to welcome the first Pullman in Kenya this year, making it the 6th hotel under Accor in the country. Located in the Westlands, the business neighbourhood of Nairobi, the property will welcome guests traveling for business or leisure. The hotel boasts a top-floor infinity bar and lounge, in addition to two boardrooms designed for business meetings and conferences. 25hours Hotel Dubai With its strategic partnership with Accor, 25hours hotels, initially operating in German-speaking countries, will now be operating around the globe. This partnership will lead to the opening of the largest 25hours hotel in the world. The city of Dubai will welcome the first 25hours hotel featuring 434 rooms in the Dubai World Trade Centre tower. The hotel will greet guests with the anchored approach to “come as you are”. The property, boasting a strong Bedouin influence, will feature rooms designed to picture an authentic Bedouin, with a glamping or farmstay vibe. Guests can enjoy the ambiance through the co- working and coffee areas available. Fairmont Taghazout
HOTEL & CATERING NEWS ME 35 Fairmont Taghazout Pullman Nairobi 25hours Hotel Dubai 25hours Hotel Dubai CHAIN OF THE MONTH APRIL 2020
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 36 OPINION APRIL 2020 By: Abdul Kader Saadi, Founder and Managing Director at Glee Hospitality Glee Hospitality Solutions, a hospitality management and consultancy company, was established in Dubai, UAE in 2009. The company offers a range of end-to-end solutions and restaurant concept development, in addition to the management of outlets across the wider Gulf Glee Hospitality Solutions’ expansion into Saudi Arabia Glee Hospitality has launched over 80 plus F&B concepts, unveiled 100 plus outlets across the region, including the UAE, Bahrain, Saudi Arabia, Egypt, Oman, Kuwait and Jordan among others and manages a team of nearly 300 employees. As part of its strategic growth, Glee Hospitality also focuses on integral post opening operations/services, which include business development, sales, marketing and operations of F&B ventures in the region. GHS’s expertise includes everything from concept development to financial feasibility, securing locations, interior design, brand identity development, menu development, fit out contract tendering, and recruitment. In 2019, in line with Saudi Arabia’s 2030 vision and the significant leaps and bounds the nation has made in recent years and our own goals for the future, Glee made the decision to expand our official base of operations by officially launching our Riyadh branch office. This decision to broaden our spectrum into a key demographic market in the GCC was a pivotal moment for the firm and could not have happened at a more opportune time. Through our combined efforts and the support of the Saudi Arabian General Investment Authority (SAGIA), we were able to cement this wonderful addition to our professional network with minimal delay. Our aim is to better integrate our resources across our branches (including our Riyadh branch), which includes moving employees and relocating members of our staff to directly oversee our developments in Riyadh. We’re currently more focused in Jeddah and Riyadh but have every intention to explore other cities and potential markets as we increase our foothold. Regarding our growth in the Kingdom we remain purely optimistic about our future in Saudi Arabia and intend to pursue and hopefully secure Government tenders in the years to come. With ripe potential in 2019, we entered the KSA market with a number of promising projects under our roster. Black Spoon is an all day eatery concept, situated at the Zone in Riyadh, where we handled everything from core concept creation to implementation and operation. Sourcing the ex-head chef from Caramel, this eatery boasts an impressive menu with signature dishes such as the Black Spoon salad, signature fries, steak frites and crispy Eggplant. Another promising project was the launch of Ole at the You Walk where we also directly developed the concept and implementation. This concept boasts specialty coffee an all day breakfast and dessert menu that features delights like the signature baklava cheesecake. Eklill is an existing Lebanese outlet located on king Fahd branch road, Al Olaya, Riyadh that Glee was hired to take on the operational management and support services. In addition to the aforementioned, we also have a number of projects in the pipeline underdevelopment for 2020. In Riyadh, we are currently developing a number of cafés, healthy eating and dessert concepts as well as a full-on F&B strategy for an investment group. In Jeddah we are developing a Lebanese, burger and quick service restaurant concepts. Our other main objective will be to get involved on some new exciting hospitality projects being developed by the government. Black Spoon
HOTEL & CATERING NEWS ME 37 OPINION APRIL 2020 Haider Madini, owner of French restaurant café Cassette, spills the beans on the secrets to its success A Successful Café in an Oversaturated Market? The first time I walked into our location Al-Qouz I knew this was where I wanted to turn my dream into a reality. A great location is one of the most important factors for attracting customers. But just as important, is the concept. We wanted to serve quality coffee and fresh food in a trendy, relaxing and cosy atmosphere. A place where we knew our customers by their first names. We envisioned a home away from home. From there, Cassette was born. It was not easy designing and detailing every inch to build the space that I had in mind. An ideal atmosphere is one that is clean and bright with plenty of natural light, comfortable seating space and lots of charging outlets to stay connected. Whether it is was for work or pleasure, I wanted Cassette to have an ambiance that suits everyone. It was vital to work with designers who share your passion and understand your vision. H2R, the designers behind Cassette, understood the importance of using different materials and had great knowledge of understanding customer experience. Having an outdoor area space for people to walk by, and flowing water fountains surrounded by greenery is a huge attraction and greatly increases the visibility of our business. We used a mix of seating and bench tables so we could accommodate single customers as well as larger groups. I knew it was a leap of faith to open a café in Dubai which thrives on a vibrant food scene where every street corner, mall, outdoor attraction has endless quality food options . But I wanted to offer something unique to make it a preferred spot for our clients. Families can enjoy a rich Friday breakfast, while children can play in a safe open area while others may want to read a book over a good cup of coffee. We’re also big on being environment- friendly. We offer free filtered water to everyone (even pets) and don’t use single-use plastic. Our playlist is a big hit among our clients who have a true appreciation of old school music and also today's latest hits. Our sound system ensures that the music is never a nuisance while customers delve deep into their conversations. We've managed to cater to the different needs of people, whether it is an informal business meeting or even for students to catch up on their school work. No atmosphere is complete without good food and I'm proud of what we've been able to offer. With my team of experienced chefs and baristas, we've been able to provide gourmet food and coffee. Our dishes are all made from scratch using rich, colourful and natural ingredients and we make sure they look as good as they taste. I believe this is why Cassette has quickly been able to compete among the top hot spots in the city. But I think our secret ingredient to our success has been our staff. They are the heart of Cassette and without them we can’t operate. Haider Madini Cassette
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 38 HOTEL MANAGER INTERVIEW APRIL 2020 Gurnoor Bindra, hotel manager at Aloft City Centre Deira, has over 11 years of experience within the hospitality industry. She’s also the cluster director of operational innovation for Marriott Hotels and is in charge of managing a predominantly female workforce under her wing A Unique Proposition What are the unique points of the hotel? At Aloft City Centre Deira, we offer our guests an experience beyond a typical room stay. Our location is convenient for our guests, being directly connected to the City Centre Deira mall and walking distance from the metro as well. We have a VOX Outdoor cinema, where our guests have the ability to relax on comfy couches and watch their favorite movies under the stars with some delicious food and beverages. The space can also transform into an event space. It has a retractable roof and can open up to our poolside, which offers some great views of the Dubai skyline. We also have four cinema-themed suites: Hollywood, Bollywood, Agent and Superhero. Each themed suite is fitted with state-of-the-art, in-built projectors in the living room with high quality speakers and many movies to choose from. To add to the private in-room cinema experience is your personal vending machine… What are the main challenges you face in hotel management? The fun fact is: I’m not a hotel management graduate and pursued my education in finance with the aim of becoming a corporate finance consultant. Given that, I don’t see a particular The fun fact is: I’m not a hotel management graduate and pursued my education in finance with the aim of becoming a corporate finance consultant. challenge with hotel management, but look at it as a business unit with its SWOT (strengths, weaknesses, opportunities and threats). There has been and always will be changes in the environment we do business in and the only challenge can be if we’re not agile enough to respond to the changes around us. What’s the importance of online hotel reviews and social media feedback, and how much of it do you take on board? Our guests are the reason we all run hotels and the only way we can stay relevant and continue to wow our guests is by listening to them. With the digital age, the most common way to listen to them is via social media, Google reviews, online travel agent channels and our in- house guest surveys. Nothing can be more frustrating for a guest than feeling they aren’t heard or responded to, hence it’s a very critical KPI for us, not only to respond to guest issues promptly, but also to resolve them to ensure we constantly improve. I personally read and respond to each guest feedback on these channels so we as a team are fully aligned with guest expectations. In today’s ever-changing business environment, the only thing that is totally under your control is making your
HOTEL MANAGER INTERVIEW APRIL 2020 HOTEL & CATERING NEWS ME 39
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 40 guests happy, and that can be only done when we listen to them and act quickly. How do you evaluate employee performance, and keep your team motivated? Every employee including myself wants to know what good performance means and hence the concept of SMART Goals is very critical to answering that question. We at Marriott set SMART goals for our employees and discuss the same with them at the beginning of the year so they are very clear on what is expected from them and how it will be defined and measured. Once the goals are discussed and agreed, I personally do one-to-one catch- ups with my team every month to see how they are progressing on their goals and where they need more support either from me or from other peers. This session is also my opportunity to critique their performance with feedback: things they are doing really well and ones they can improve on. When I was climbing up the food chain, I felt that such critiques were very helpful to reflect on one’s performance. If an employee is aligned on the feedback, they will be very motivated to work towards it. Another thing which I feel really motivates employees is identifying their development needs – personal or professional. I remember some of my leaders guiding me on which courses to study outside of work, which places to travel and experience, etc. Relating to your team on their passion, things they want to learn and knowledge they want to acquire is extremely motivating as you also connect with them as a mentor. HOTEL MANAGER INTERVIEW APRIL 2020
HOTEL & CATERING NEWS ME 41 What systems do you have in place for resolving guest complaints? We endeavour to ensure we resolve guest issues before they depart from the hotel so they leave with pleasant experiences and would want to come back. Technology, empowerment processes and guest engagement are key pillars to resolving guest issues. Our technology enables teams to communicate on reported issues and measure the time it took to resolve the problem. This ensures we are prompt and that we also can use this data to anticipate future guest needs. Our empowerment programme is called “You’ve got the Power”, and it’s where our talent is empowered to resolve guest problems on the spot by making relevant decisions based on the severity of the problem, without the need for approvals. What would you like to tell visitors about the hotels’ F&B offerings? We have some fun and creative F&B offerings such as a new concept, ‘Boodle Fest’, inspired by a Filipino trend to dig in with your hands and share a large portion of food on a table. With karaoke and beverages to go along with it, it’s been quite the hit. The Canteen is our main dining outlet which has a unique bowl-sharing concept. Guests are able to share large-portioned, healthy meals with their family and friends. Everyone can really engage in conversations while sharing a variety of dishes. Our W XYZ bar compliments our cinematic theme in the hotel, with our signature movie beverages. Guest can sip away and enjoy amazing views of the Dubai city skyline. HOTEL MANAGER INTERVIEW APRIL 2020
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 42 WHAT'S COOKING? APRIL 2020 Chef Middle East is celebrating its 25th anniversary as a major entity in the foodservice industry, importing and distributing foods and beverages from around the world to the hospitality, dining and catering industries in the Middle East Chef Middle East Celebrates 25th Anniversary Founded in Dubai as an offshoot of a family-owned, Middle East-based fine food and restaurant empire in 1995, Chef Middle East has gone from strength to strength, now operating in the GCC and beyond with a team of some 350 people, serving over 2,500 customers with 4,000 plus SKUs from over 250 global supply partners - with regional plans for further expansion already in the pipeline. Over these past 25 years, Chef Middle East has solidified its position as importer and distributor of the highest quality foodstuff from all around the world, serving the hotel, dining and catering sectors in the Middle East. Thanks to a state-of-the-art logistics network, clients have access to a mix of quality, value-added ingredients. Apart from clients in the United Arab Emirates and the GCC region, customers in the Indian Ocean, Africa, European Commonwealth of Independent States and the Subcontinent can also avail the same range and quality of services and products. Its core strengths are working with customers with vision, and supplying partners with exciting products and its own team, which has built its technical, operational and service credentials to peerless levels. Steve Pyle, chief executive officer, asserts that the food landscape over the last 25 years has changed enormously, and that consumers’ tastes have become more sophisticated, while suppliers’ appetite for exposure in the GCC became much higher.
HOTEL & CATERING NEWS ME 43 WHAT'S COOKING? APRIL 2020 Markets are extremely dynamic and competitive, making them exciting places to do business, he highlights. With a growing awareness of the need to reduce waste, a key issue to be addressed is avoiding excess packaging and wastage. Plant-based foods are gaining popularity as consumers integrate them into their daily diets and fusion food is seeing an upsurge in demand. Chef Middle East rises to the challenge by being sufficiently agile and relevant to cope with an environment which is constantly in a state of change and rapid evolution. This is essential as innovation is key in the foodservice industry. Ingredients and flavours are constantly changing, and so are clients’ demands, making it imperative to keep ahead of trends that can affect menus, sales and – ultimately – profits. At Chef Middle East, they inspire culinary craftsmanship, enabling them to always be the first to provide the hospitality business with the most sought- after, innovative and highest-quality ingredients. Indispensable to the company’s longevity and success are its long-term partnerships with brands and suppliers, testimony to the trust granted to it over the past 25 years. Pyle also emphasised that ambition remains paramount to the key player in premium foodservice distribution in the Middle East, to which end a Chef Middle East team travels the globe to find new perspectives and innovative ideas at grassroots levels. Whether it is for fine dining, street food or Japanese cuisine, always flavourful and healthy, an exhaustive array of seafood both fresh and frozen, non-GMO, no- hormones certified Angus beef, fresh cut- to-order steaks, French duck, poultry and a wide range of charcuterie are among the many quality ingredients available. Italian cuisine must-haves and Spanish tapas, and handpicked artisan ingredients are all signatures of Chef Middle East. No part of the globe is left unexplored. Of course, no meal is complete without a stunning dessert, and so it is that the Chef Middle East Pastry category, along with refreshing beverages, creates a memory of an unforgettable meal. A purpose-built Culinary Innovation & Training Centre in the Dubai headquarters is where the magic happens, managed by a team of experts and creatives in their individual fields including an award- winning Culinary Chef, world-class Pastry Chef and expert mixologist trainer. Here, new restaurant concepts, menus and recipes are developed and rigorously tested in an unending quest for perfection, and workshops and cooking demonstrations are held for fellow customers. The success of Chef Middle East would not be possible were it not for the tireless teams of people in the business, from entry level to executive. Each and every individual is an essential cog in the great Chef Middle East wheel. By 2030, Pyle confidently expects some of their emerging talent to have realised their full potential and be championing the CME cause.
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 44 F&B FAR AND NEAR APRIL 2020 Chang Sup Shin is the CEO of 1004 Gourmet (formerly known as 1004 Mart), an Asian specialty shop that also distributes to the top Japanese restaurants and retail chains in the UAE. His clients include Nobu at Atlantis, The Palm, Burj Al Arab, Armani Hotel, Zuma, and Carrefour Korean Treasures In July 2008, 1004 Gourmet founder Dong Chul Shin and Juno Kim decided to open a small grocery shop in The Onyx Tower 1 dedicated to Korean food. Since then, 1004 Gourmet has organically evolved to become the focal point of not just Korean, but East Asian products, also imported from Japan, Thailand, Taiwan, and China. When did you start to see a demand for Korean food in the hotel and F&B industries in the Middle East? I've always felt like Korean food would become popular because it's full of flavour and fairly healthy, but we really started to see a shift in the last four to five years. With the rise of Korean tourists and residents in the UAE, more hotels and restaurants started to create Korean dishes to cater to them. What makes Korean food so popular at the moment? Recently, the increasing popularity of K-Pop, Korean dramas and movies such as the Oscar-winning Parasite have had major influence in creating awareness about Korean food. However, you can't forget the amazing Korean chefs who have single- handedly brought so much attention to Korean food such as Maangchi, one of the most successful YouTube cooking shows, and Roy Choi, the pioneer who started the food truck movement and now has a cooking show on Netflix. What’s the most requested item (s) you supply and why do you think that is? It really depends on the restaurant concept, but some of our best-selling items are sashimi grade fresh Yellowtail Hamachi from Japan, Little Moons mochi ice cream from the UK and Sriracha Hot Sauce from the US. How do you ensure product quality and freshness? We have great relationships with the best suppliers in the industry, which allows everything to go smoothly. We store the products in optimal conditions whether it's ambient, chilled or frozen. For example, we keep our Bluefin Tuna in a super freezer at minus 60 degrees Celsius because of the tuna's low freezing point. For fresh produce, we deliver it directly from the airport to the restaurant to make sure they receive it as fresh as possible. What are some trends you can see emerging in the F&B region? When it comes to restaurants, I think we’re going to see smaller restaurants which seat under 90 people and faster casual spots around town. It already seems like the burger trend is over and chicken burger restaurants are starting to pop up. Another big trend is the rise in supper clubs. Notably @astoryoffood, who is probably the most talked about personality in the Instagram food world, in the UAE. In terms of dishes, I feel like people are gravitating more towards fermented foods such as kombucha and kimchi. Health-conscious consumers are beginning to understand the health benefits of probiotics and healthy bacteria
HOTEL & CATERING NEWS ME 45 F&B FAR AND NEAR APRIL 2020 and hopefully this will further increase consumer knowledge of Korean food. You supply to some of the region’s most famous restaurants and hotels, what’s the weirdest Korean item you have been requested to source or sourced? I wouldn't say weird, but we supply live halibut which was farmed in Jeju Island from Korea. The halibut is farmed, transported to Seoul, goes to sleep in an impermeable plastic bag with cold water and, when we receive it, we put it in the aquarium and it wakes up. Can consumers buy these items from you? Yes, it’s available in our aquarium and comes in once a week. What can be found at 1004 Gourmet that can’t be found anywhere else in UAE? Quality fresh ingredients from Korea and Japan, such as Korean Halibut, Jeju mandarins, the infamously expensive Japanese Crown melon and Amaoh strawberries, Bluefin tuna belly and sea urchin. We go above and beyond to source ingredients from these countries for customers who prefer a more personalised service. Do you travel to Korea to curate what you stock? Yes, I try to go to Korea at least three to four times a year to see and experience new food trends and visit markets for inspiration.
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 46 MOVERS & SHAKERS APRIL 2020 Yousef Khattar, managing director of Tastebuds Group and Scott Redler, COO at Freddy’s Frozen Custard & Steakburgers, are bringing a Kansas-born chain to the UAE – and it’s much more than a traditional burger joint All-American Treats Tell us a little bit more about the brand and concept of Freddy's. Redler: Freddy’s Frozen Custard & Steakburgers is a fast-casual restaurant known for its cooked-to-order steakburgers made with lean 100 per cent USDA Halal ground beef, Vienna Halal Beef hot dogs, chicken sandwiches, crispy shoestring fries and frozen custard treats made with freshly churned chocolate or vanilla frozen custard. Co-founded in 2002 by Bill and Randy Simon and myself, we named the restaurant after Bill and Randy’s father, Freddy Simon, a World War II veteran. Today, Freddy’s restaurants from coast- to-coast serve a menu reminiscent of the all-American meals Freddy prepared for his family. We have more than 350 US locations that serve 32 states and three international locations in Dubai. In 2019, Freddy’s was named No. 1 on Forbes Best Franchises to Buy for the second year in a row. How do you choose locations? Redler: Our Real Estate team is always looking for new locations. Desirable areas would boast proximity to family-friendly neighbourhoods located near movie theatres, retail shopping hubs and schools. Why did you choose to bring Freddy's to the region? Khattar: The reason why we chose Freddy’s is twofold: the food and the people. Upon trying the food, we immediately recognised the taste that brings you back. We also knew Freddy’s would resonate with Dubai’s discerning diners, because of its quality food at a reasonable price, combined with genuine hospitality and a family-friendly atmosphere. After tasting the food, we were compelled to meet Freddy’s co-founders, Scott Redler and Randy Simon. Freddy’s culture and family values prompted us to take the next steps toward bringing it into the region. Can you share some of the challenges and pluses of opening in Dubai? How has the brand been received here? Redler: Freddy’s represents values and principles that are welcomed and appreciated worldwide, namely quality, Scott Redler, COO at Freddy’s Frozen Custard & Steakburgers
HOTEL & CATERING NEWS ME 47 MOVERS & SHAKERS APRIL 2020 Yousef Khattar, managing director of Tastebuds Group hospitality and cleanliness. With its reputation as one of the world’s most popular travel destinations, Dubai is the ideal place to kick-start our international growth. Khattar: The initial response has been great. We’ve received so many positive online reviews from our guests and have noticed many repeat guests coming back to enjoy Freddy’s time and again. What are your best-sellers in the States? Locally? Redler: The Original Double is a signature favourite. It’s crafted with two thinly- pressed steakburger patties topped with cheese, mustard, pickle planks and onion slices. The steakburger is served on a toasted bun alongside a heaping portion of our crispy shoestring fries. Khattar: The Freddy’s Original Double, the Double Steakburger California Style, and the Grilled and Crispy Chicken Sandwiches are hugely popular here in Dubai. What's next for the brand in the region? Khattar: To scale and continuously select the right visible, accessible locations in order to offer the Freddy’s experience to guests across the GCC. Freddy’s culture and family values prompted us to take the next steps toward bringing it into the region.
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 48 TALENT APRIL 2020 Tell us a little bit about what Food People does… We work as a strategic talent partner in the food and beverage industry, based in Dubai, providing people-centric solutions that enhance teams and businesses globally. Our approach is to address each business’ unique growth needs by partnering with diverse companies from globally recognised organisations, to local start-ups and SME’s to offer solutions from farm to fork. What inspired you to start the company? We’re both food people, brought together by a genuine passion for the F&B industry. We also realised we both had a similar mindset and approach to recruitment. We shared a common goal of bringing a strategic partnership approach to the field and a mutual passion for helping people move through their careers and reach their goals. Having lived and worked in the region for some time, we’re invested in the local economy and have developed a genuine drive to add value to the F&B industry. And so, Food People was born! We never intended to compete with large recruitment corporations, but rather to stick to what we know and create a niche business that will support the future of the F&B industry. How is Food People different from other companies in the field? We’re actually the only company in the region that specialises in talent solutions specific to the end-to-end supply chain of challenges across the industry, we often face competition from international companies in what has become a price- sensitive market. Thankfully, our clients understand the value of long-term partnership, appreciating a quality-first approach and choosing not to opt for quick solutions. In 2019, the UAE and KSA restaurant industry, as a whole, was down by 1%. However, we experienced a rise in job opportunities in both operational and culinary vacancies. We stuck to our approach and were actually able to offer more agile, flexible solutions to businesses in this unpredictable market. This is our way of overcoming the challenges posed by the current market. For example, we worked with Eathos, who retained our services on a monthly basis to support their expansion across the GCC. We pride ourselves on providing quality time and time again, allowing us to build a strong reputation as well as meaningful, long-term partnerships. What are some businesses you’d love to partner with in the region? With the evolution of the F&B industry, moving from dine out to delivery, we do feel a need to provide solutions to businesses who are involved in this change. With the emergence of cloud-kitchens, we’ve realised that it’s necessary to identify talent that can be incorporated into a new segment of the industry. There’s a need to recognise talent that, not only comes from within the F&B industry, but transcends boundaries, coming from digital or AI, for the food and beverage industry. Therefore, we offer deep knowledge and a broad experience for each and every segment of the value chain, from farm to fork. This holistic view encourages us to attract talent in a personalised way. Our approach is unique because we work on the ground, which builds trust and enables us to have an appreciation for market trends. We adopt a consultative approach to collaborate closely with our partners, so we really understand every organisation and individual we work with. What are some accomplishments that you’re particularly proud of? We’re proud to host our F&B Leaders Dinner across the UAE and Saudi Arabia. In fact, we recently hosted our fifth one! This event has allowed industry leaders to discuss the opportunities and challenges they face and enabled us to foster a community of innovation and growth. We’re also very proud of the team and company culture we have cultivated at Food People. We applied our own human- focused approach to growing our business, expanding our team from two to thirteen people in just a year. Our people are well- aligned with our high-performing culture. They are the backbone of our business and we look forward to continuing to build on that foundation. What challenges have you encountered in the hospitality/F&B industry in the region? How have you addressed these? There has never been an F&B-specific talent solutions business in the region before. Coupled with the current Dubai-based food and beverage-specific talent solutions business Food People Managing Partners Greg Wright and Luke Truin tell Hotel & Catering News Middle East all about connecting great talent with respected businesses across the region Food People
HOTEL & CATERING NEWS ME 49 TALENT APRIL 2020 Food People Managing Partners Greg Wright and Luke Truin example, to fulfil the gaps in the job market caused by emerging trends. How do you see your company growing in the future? Organically – whether it’s our marketing, following, people or clients – the growth of our business so far has been completely organic. We want to continue to place people at the centre of everything we do, because that has been one of our distinguishing factors in the market. Using our people-centric approach, we hope to grow other pillars within Food People so the industry looks to us to share insight on the F&B industry, outside of just talent solutions. Growing our business is also about being adaptive and agile. In five to 10 years, we see transforming our business from a regional F&B talent solutions specialist to a global leader in strategic solutions for the industry. The good news is, this shift is well underway! How will you make your mark on the F&B industry in the region/globally? We feel like we’ve already started! When it comes to talent solutions, we’re operating in a reactive market. So, we want to encourage industry leaders to think ahead. We’re currently involved in academic engagement, partnering with key higher education institutions in the region to identify future leaders for the industry. Often, young talent navigates towards other industries, outside of food. This is a challenge for our industry not just regionally, but globally. Our aim is to take a collaborative approach to engage industry leaders to attract and retain young, fresh talent. We want to use our knowledge and experience, together with thought leaders in the industry, to collectively overcome the challenge and show potential talent how rewarding it can be. Our goal is to shape the future of the F&B industry. For us, it’s not always about what Food People wants, it’s about what the industry needs.
HOTEL & CATERING NEWS ME WWW.HOTELNEWSME.COM 50 BIN EID EXECUTIVE SEARCH (Specialised in 5* Hotel Sector) -Since 1995 Celebrating 24 years in Executive Search (Hotels & other Hospitality segment) We thank our Clients, Candidates, well-wishers who directly and indirectly helped us in our wonderful & blissful journey. We also thank the Almighty, Bin Eid team members, ex-employees, associates and numerous unseen souls who supported us to navigate in our 24 years of spectacular journey. Thank you for the trust and confidence placed on us. Post Box 5455 Sharjah, United Arab Emirates Email: mdwarrier@bineid.com | Web: www.bineid.com Telephone: +971 6 5686144 Our Services: - • Salary & Compensation Survey • Pre-opening recruitment from 20 countries • Executive Search & Head Hunting Currently Hiring:- • General Manager • Director of Sales & Marketing • Sales Manager / Executive • Director of Engineering • Front Office Manager . H R & Training Manager • Hotel Manager • Director Finance • Executive Chef • F&B Director You will seldom find a brunch like The Ritz Carlton Abu Dhabi’s. We can say this very confidently after having seen so many of them, from family-friendly, to super fancy – and somehow the Chef’s brunch at the 5-star property brings much-desired elements together in harmony, for a dining experience that would certainly please older and younger guests alike. The healthy, market-style brunch takes place at the award-winning Giornotte, every Friday from 1pm-4pm. Boasting one of the widest ranges of vegan, plant-based and gluten-free options in the UAE, it’s the perfect guilt-free experience for those who want it to be, and the complete opposite for those who are looking to indulge. Boasting plentiful stations offering everything from fresh sashimi, to tiramisu cups and chocolate fountains, the Chef’s Brunch is all about fresh cooking and outstanding ingredients. One of the most unique aspects of the feast is a scrumptious spread of plant-based dishes, such as the ‘superfood station’ housing a rainbow of REVIEW APRIL 2020 fruits, vegetables, nuts and seeds, including antioxidant-rich and anti-inflammatory picks. With a focus on organic, unrefined produce, the selection also includes a fresh poke bar, as well as carefully curated vegan dishes. You’ll find grilled vegan carrot dogs, koftas, and pasta, and the famous Beyond Burger which looks, cooks and satisfies like beef. This is one of the most interesting, new-age stations you will ever see at a brunch. For the little chefs, a kids’ activity station will keep them entertained all day with miniature cooking classes, face painting and activities, not to mention the delectable sweet room, which is one to rival Willy Wonka’s. The Ritz-Carlton’s renowned Ladies & Gentlemen service will not disappoint, and you can hit the pool right after for a full day of made-to-fit luxury. The Chef’s Brunch is an unmissable one for the whole family. Chef’s Brunch: The Ritz-Carlton Abu Dhabi, Grand Canal
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