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APRIL 2023 | HOTELNEWSME.COM THE LEADERS IN HOSPITALITY AWARDS 2023 BRINGS THE BEST OF HOSPITALITY TO THE MAIN STAGE VICTORY LAP
Hotel & Catering
Hotel & Catering, April 2023
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Hotel & Catering
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APRIL 2023 | HOTELNEWSME.COM THE LEADERS IN HOSPITALITY AWARDS 2023 BRINGS THE BEST OF HOSPITALITY TO THE MAIN STAGE VICTORY LAP
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6 APRIL 2023 | HOTELNEWSME.COM IN THIS ISSUE 22 TECH & INNOVATION HOW VIRTUAL BRANDS can Increase Profit Without Increasing Costs 24 F&B FOCUS TUTTOFOOD RETURNS Paola Sarco, Exhibition Manager, TUTTOFOOD 26 THIS MONTH'S MUST TRY GLITZ, GLAMOUR, BLISS Winners of the Leading Hotel Spa of the Year in the Leaders in Hospitality Awards 2022, PAUSE Spa Chateau Berger at Paramount Hotel Dubai is a must-try for anyone looking to experience a luxurious and rejuvenating spa affair in Dubai 28 F&B FOCUS 7 LESSONS IN 7 YEARS Necip Camcigil, Founder & Managing Partner of One Life Kitchen & Café shares some of the biggest lessons he’s learned as an F&B operator over the years 30 THE EXPERIENCED ENSURING LONGEVITY in a city full of superlatives 32 TRAVEL & TOURISM F&B AND STAYCATION predictions during Ramadan 66 IN THE MIX THE UPS AND DOWNS OF BEING BEHIND THE BAR As a Head Bar Manager, I find that the most challenging aspect of my job is ensuring that all the pieces of the puzzle fit together seamlessly 36 VICTORY LAP THE LEADERS IN HOSPITALITY AWARDS 2023 BRINGS THE BEST OF HOSPITALITY TO THE MAIN STAGE 26
8 APRIL 2023 | HOTELNEWSME.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGNER Christian Harb 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 sales@bncpublishing.net All rights reserved 2023. Opinions expressed are solely those of the contributors. Hotel & Catering News ME is officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com ACCESS FRESH CONTENT DAILY ON OUR WEBSITE! HotelNewsME @HotelCateringME Hotel & Catering News Middle East hotelcateringme In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East
10 APRIL 2023 | HOTELNEWSME.COM EDITOR’S NOTE HCNME B eing young and ambitious is great, but experience matters. It matters because it shows up when it counts, the work, the results, how you handle yourself, situations, and curve balls. Talking the talk doesn't cut it. The proof, as I've said before, is in the pudding. Your work should always speak for itself, but if you are doing most of the talking for your work – it might be a good idea to put your work boots on and get some skin in the game. I've sat down with a handful of successful hospitality professionals lately in a new video series we launched to pick their brains and find out how they got here and how they do what they do. I discovered some similarities that can be attributed to their success - they know who they are, they've done the work, found their 'why' and earned their titles. It's challenging to invent something new in today's world, it's equally difficult to stand out in a crowd full of intelligent, well-liked, and respected people. It's becoming harder to find a USP or differentiator in the industry. If it's working, then soon enough, everyone's doing it. What trailblazers know is that it's always better to be copied than to copy because creativity, ideas, and dedication to get something right are what sustains you. The research, the trials and errors, the sweat and tears, and the failures you endured before achieving the result creates experience that can't be bought, taught, or copied. Experience defines you and designs you. It breathes soul into everything you do. It's infectious. It makes people want to get to know and understand how you do the things you do. It inspires them to try. Last month we filled a ballroom full of honest, hard-working professionals, leaders, pioneers, heavyweights, and rising stars who have poured their experience, ingenuity, and passion into the region's hospitality sector to make it what it is. In this issue, we dedicate our pages to all the night's winners. Thank you again for your nominations, participation, and collaboration and congratulations once again on being shortlisted and making your way to the main stage. To all the outstanding winners of the Leaders in Hospitality Awards 2023, may you continue to inspire. Setting things straight: In the March issue of HCNME, we featured Andrea Brugnetti, Head Chef from Jumeirah Beach Hotel in our Making Delicious Possible series. Chef Andrea’s designation was mistakenly misprinted, we have rectified the error and would like to clarify that Chef Andrea is the Head Chef at Jumeirah Beach Hotel and not Sheraton Abu Dhabi Hotel & Resort. HCNME apologies for the error. SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Copy + Paste Seymone Leigh Moodley seymonemoodley
F O R E D I T O R I A L S S E Y M O N E L M O O D L E Y + 9 7 1 4 4 2 0 0 5 0 6 s e y m o n e @ b n c p u b l i s h i n g . n e t F O R N O M I N AT I O N A J S I N A M B A N + 9 7 1 4 4 2 0 0 5 0 6 a j @ b n c p u b l i s h i n g . n e t Q ATA R AWARDS 2023 in Hospitality | D O H A Q A T A R | M AY 2 0 2 3 #HCNMEawards NOMINATE NOW DEADLINE MAY 4TH, 2023
14 APRIL 2023 | HOTELNEWSME.COM JW Marriott, part of Marriott Bonvoy’s global portfolio of 30 extraordinary hotel brands, unveils its first property in Spain with the opening of JW Marriott Hotel Madrid. Located in the cultural charm of the Canalejas zone, next to the iconic, dynamic, and bustling Puerta del Sol, the luxurious new hotel sits in the heart of the city; moments away from prestigious art institutions and theatres. “With each new opening, JW Marriott brings a legacy of luxury hospitality combined with the brand’s foundation of holistic well-being,” said Candice D Cruz, Vice President, Luxury Brands, Europe, Middle East & Africa, Marriott International. “JW Marriott Hotel Madrid captures the essence of the city and encourages guests to disconnect from daily stressors and distractions so that they can focus on reconnecting with what matters most to them.” Deliveroo UAE has announced the launch of its first Editions site in Abu Dhabi. The new site located in the capital is set to open up a whole new range of neighbourhoods for restaurants to expand their delivery radius. In addition to the variety of restaurants extending their reach through Editions, Deliveroo is transporting some of its most popular Dubai brands to the capital for the very first time. Deliveroo Editions is the company’s revolutionary food and beverage platform that brings a wide range of cuisine options to customers across Dubai and Abu Dhabi. Launched in 2017, Deliveroo Editions was one of the first concepts of its kind to be introduced to the UAE market. Throughout the years, Deliveroo has continued to grow and set trends in the delivery- only kitchen industry. Following the success of the Editions sites in Dubai, the Abu Dhabi expansion marks an important milestone for Deliveroo, which has continued to perfect its Editions model over the last 6 years. DELIVEROO LAUNCHES FIRST EDITIONS SITE IN ABU DHABI JW MARRIOTT DEBUTS IN SPAIN WITH THE OPENING OF JW MARRIOTT HOTEL MADRID OPENINGS & LAUNCHES HCNME
15 HOTELNEWSME.COM | APRIL 2023 Jumeirah Dar Al Masyaf, Madinat Jumeirah’s most intimate hotel, reopens doors to its seven exclusive Malakiya Villas following a year-long refurbishment. Immerse yourself in the epitome of luxury living and revel in the grandeur of the seven reimagined Malakiya Vil- las, newly refurbished with plush and modern interiors to create a couture- inspired oasis of timeless elegance. Designed by Dubai- based Sahar Alyaseer, the villas’ striking aesthetic is a tribute to the resort’s Arabesque design, exuding the romanticism of the nostalgic past. The spa- cious interiors are bathed in natural light streaming through large windows that frame the picturesque canals and gar- dens outside. Neutral furnish- ings provide a tranquil setting and pops of colour add depth and warmth to the ambiance, making these villas a haven of hospitality and luxury. A gateway for multi-gener- ational families looking to reconnect, friends wanting a private escape or couples seeking a romantic getaway, Malakiya Villas are the ultimate destination for memorable stays. Nestled along Madinat Jumeirah’s leafy waterways, the villas are perfect for those who seek seclusion, discretion, and impeccable tailor-made services. Inspired by Mediterranean cuisine, the brand- new casual dining restaurant, The Strand is making its debut this April 2023 on the Palm Jumeirah. With an extensive menu designed for sharing, The Strand is set to become the latest and greatest dining spot for meeting friends, The venue is great for spending time with family, a ladies’ night out or working remotely. The bright, breezy, and relaxed space has modern Mediterranean vibes with spectacular Marina views. With a business breakfast, long lunch, or remote-office with sandy vistas, The Strand offers stunning scenery with unmatched breakfast, brunch and ladies night options throughout the week. MADINAT JUMEIRAH UNVEILS ITS PRESTIGIOUS MALAKIYA VILLAS THE STRAND THE NEWEST CRAFT KITCHEN AND COCKTAIL BAR ON PALM JUMEIRAH OPENINGS & LAUNCHES
18 APRIL 2023 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME The second edition of the world’s largest chocolate fair « Salon du Chocolat et de la pâtisserie » is heading back to Dubai from May 18 to May 20, 2023. Taking place at Le Gourmet in Galeries Lafayette, Dubai Mall, this one-of-a kind event captivated the hearts and minds of chocolate connoisseurs last year, with more than 3000 attendees over the 3 days. This year will be no different, as this special second edition will host professional chocolate tasters, choco- late masters, chocolate lovers, as well as renowned authors and pastry chefs from all around the world. The 2023 edition program will include unique workshops and masterclasses delivered by famous chefs and dozens of chocolate and pastry exhibitors. Visitors will also be invited to discover, taste, and buy mouth-watering chocolates by lead- ing international brands and enjoy ex- clusive meet and greets with renowned pastry chefs in attendance. United Airlines has launched a new nonstop daily service between its New York/Newark hub and Dubai Interna- tional (DXB). United is the only U.S. air- line to offer non-stop flights between Dubai and the United States, flying to more destinations in the Middle East than any other U.S. airline. The new service marks United’s return to Dubai, which the airline previously served up until 2016. The launch of the new service is part of United’s historic commercial agree- ment with Emirates. Announced in 2022, enhancing each airline’s network and giving customers easier access to hundreds of destinations within the United States and around the world. Customers from the U.S. flying to Dubai can travel onwards with Emirates or its sister airline flydubai to more than 100 different cities, providing more options to connect across the Middle East than ever before. Whilst customers flying from Dubai to New York can take advantage of onward connections with United to over 80 destinations across the Americas. UNITED AIRLINES LAUNCHES NONSTOP SERVICE BETWEEN NEW YORK/NEWARK AND DUBAI LE GOURMET DUBAI IS SET TO HOST THE 2023 EDITION OF “SALON DU CHOCOLAT ET DE LA PATISSERIE” IN MAY THE LAUNCH OF THE NEW SERVICE IS PART OF UNITED’S HISTORIC COMMERCIAL AGREEMENT WITH EMIRATES.
19 HOTELNEWSME.COM | APRIL 2023 Dubai’s hottest nightlife spot, The Birdcage, has announced the appointment of world-class professional Herbert Jones as General Manager. As The Birdcage's General Manager, Herbert will oversee the highest quality of food and beverage services while leading the team to deliver exceptional guest experiences. A key focus point that Herbert has set out to achieve within the role is to elevate The Birdcage’s cocktail offering even further to deliver unique experiences and take guests on a journey through mixology. Known for his evident charm, The Birdcage has already seen significant improvements in terms of delivering outstanding service and standout cocktails since his appointment. As a passionate leader, Jones has always paid attention to the details, ensuring that everything runs smoothly, and every element is carefully considered. Charismatic and always up for new challenges, Herbert describes himself as a "Citizen of the World", having lived in nine different countries and travelled across more than thirty others. He was exposed at an early age to a diverse and multicultural environment. These travels helped shape his curiosity for the hospitality, tourism, and travel industries and led him to where he is today. NEWS & APPOINTMENTS THE BIRDCAGE ANNOUNCES THE APPOINTMENT OF NEW GENERAL MANAGER, HERBERT JONES Managing a fast-growing regional portfolio of strategic significance for Accor, Paul Stevens has been appointed Chief Operating Officer, Middle East, Turkey and Africa, overlooking the Premium, Midscale and Economy division. Paul has a 30-year track proven record of delivering operational and financial performance to his new role. He is a strong hospitality leader who has worked with iconic brands such as Sofitel Hotels & Resorts in Fiji, the Bezzina Property Group and Novotel Hotels & Resorts in Australia. “This is an exciting time to be heading up operations for the Premium, Midscale and Economy division in the region. With countries like Saudi Arabia opening up to tourism, and the Middle East and Africa becoming a hugely popular destination for both business and leisure travel” said Paul. ACCOR APPOINTS PAUL STEVENS AS CHIEF OPERATING OFFICER, MIDDLE EAST, TURKEY AND AFRICA
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22 APRIL 2023 | HOTELNEWSME.COM HCNME TECH & INNOVATION A s the restaurant industry continues to adapt and evolve, both traditional brick-and-mortar establish- ments and "dark kitchens" have proven to be shining examples of resilience and innovation. Not only do they offer a wide variety of delicious meals, but they are also embracing new concepts such as "virtual brands" to diversify their offerings, increase rev- enue, and reach new audiences without significant investments. The restaurant-to-consumer delivery segment accounted for 98.4% of the global online food delivery market in 2021. This technological development influenced by the recent increase in prices and the pandemic, encourages restaurant and dark kitchen owners to consider new strategies, such as virtual brands, to adapt and reach new custom- ers efficiently and cost-effectively. What are virtual brands? Virtual brands are a new and growing concept in the restaurant industry open to all. Simply put, it consists of creating a brand that only sells its menu through digital platforms, which has gained trac- tion since the pandemic. Virtual brands are frequently managed by existing restaurants that see them as a way to diversify their operations, reach new diners, and increase profits. The food is real. The brand is virtual. The customers are real, the platforms to order are virtual, and so on. Virtual Brands and Dark Kitchens are related Another concept closely related is the ‘Dark Kitchen’ which refers to a restau- rant that is only used to make meals for sale and is not accessible to the general public. The heart of the business, the com- mand center, is a dark kitchen. It can host several virtual brands that coexist in the same location but have different communication styles, target markets, menus, and other factors, increasing the operation's profitability. The global food delivery market has grown to be worth over $150 billion tripling since 2017. Advantages that virtual brands pro- vide If you own a restaurant or a dark kitchen and are thinking about creating a virtual brand, consider the following advantages. 1. New business markets: by provid- ing a different menu in your virtual brand, you will be able to appear in new search results in delivery apps; thereby expanding your customer base. 2. A more efficient operation: you can start the business with your existing kitchen and staff without significant investments. 3. Flexibility: you can try new sales and distribution channels to increase your revenue 4. Experiment with new menus and flavours: if you've discovered a new food target, such as vegan food, you can investigate and improve your offering under a new brand. 5. Possibility of expanding your busi- ness: when demand increases, you can boost your kitchen resources or hire more employees without opening new locations. HOW VIRTUAL BRANDS CAN INCREASE PROFIT WITHOUT INCREASING COSTS BY NAJI HADDAD, MENA GENERAL MANAGER AT DELIVERECT Naji Haddad, MENA General Manager at Deliverect
23 HOTELNEWSME.COM | APRIL 2023 HOW VIRTUAL BRANDS CAN INCREASE PROFIT WITHOUT INCREASING COSTS 6. Reduce food waste: Using the same kitchen and personnel reduces the amount of food waste. 7. Lower investment: less expensive than opening a store. 8. Increased revenue: as a result of new targets and diversification of your of- fering. Virtual brand challenges to consider Although the virtual brand menu is full of opportunities, there are some challenges and points to keep in mind if you're looking to take your brand to the next level. These include identifying the target audience, having high competi- tion geographically and online, having the financial capability to develop your brand while meeting operational ex- penses. In addition, this includes having the expertise to work in a new culinary category, choosing a delivery platform, selecting the right management system between your kitchen and delivery plat- forms. Lastly, training the kitchen staff and following the food safety protocol. Developing a virtual brand A consistent and easily identifiable virtual brand is crucial for connecting with customers and being top of mind when searching for a place to dine from. In a survey conducted by Qoot and Deliverect recently, participants running restaurants shared that marketing their virtual brand is one of the challenges that they face. Here are three marketing actions that will address this challenge. 1. Add a pinch of flavour to your tone: It's crucial to develop a distinct voice and tone to help your brand stand out from the competition. One way to achieve this is by analysing the com- munication strategies of your com- petitors and avoid replicating them. 2. Make distinctive content. Schedule a photo shoot and make sure your photos are craving and appealing. Experiment with differ- ent photographic styles and props that are related to your brand. You can add a personal touch to your photos by placing icons around them, using filters, or using unique typography. In addition, sharing stories or curiosities about your food on social media, and collaborating with food bloggers stands out. 3. Customer reviews or posts to im- prove your reputation Encourage your customers to leave reviews or post about how much they enjoyed your food on their social media accounts. Reviews allow you to improve your reputation while receiv- ing feedback on what you can improve and what you are doing well. As a restaurant owner or employee, it can be overwhelming to keep up with the constantly changing industry. However, it's important to remember that you've already captured a loyal audience with your menu and that many more potential customers are eager to try your new offerings.
24 APRIL 2023 | HOTELNEWSME.COM F&B FOCUS HCNME T UTTOFOOD is a highly anticipated B2B exhibition that caters to the entire agri-food ecosystem. This globally recognised event is known for its innovative approach. It serves as a reference point for produc- ers and distributors of high-quality food and beverage products across the supply chain. During the exhibition, buyers from various industries, such as distributors, importers, gourmet stores, food service providers, chefs, and more, converge to discuss business opportu- nities. TUTTOFOOD is a future-pros- pecting event dedicated to developing innovation that aligns with consumer trends and market dynamics. It is a crucial business and content platform for the global food community, where traditional food meets innovation. The exhibition is a hub of knowledge and expertise that serves as a national and international reference point for sector development and the identification, planning, and steering of a food sector relaunch. Paola Sarco, Exhibition Manager at TUTTOFOOD, gives us some insight into the upcoming show. Paola has been TUTTOFOOD’s exhi- bition manager since December 2018, after a 10-year collaboration with Reed Exhibitions and previous experiences in Sales and Marketing positions in trade show industry. His role includes coordinating and supervising all the activities that contribute to the exhibi- tion, from buyer scouting to sales, to the events program during the exhibi- tion and the roadshows in the run-up. He adds, “TUTTOFOOD has grown exponentially since its first edition, and it has positioned itself in a short span of time as the reference food & beverage exhibition in Italy and among the most relevant ones in Europe. This wouldn’t have been possible if we weren’t work- ing as a tight-knit and passionate team.” TUTTOFOOD 2023, scheduled to take place at Fiera Milano from May 8 to 11 2023, is set to restart with a focus on sustainability. The show will be the first edition held in pre-pandemic conditions and is expected to draw sig- nificant numbers. Thousands of brands from many countries have already confirmed their participation, making TUTTOFOOD RETURNS PAOLA SARCO, EXHIBITION MANAGER, TUTTOFOOD
25 HOTELNEWSME.COM | APRIL 2023 PAOLA SARCO, EXHIBITION MANAGER, TUTTOFOOD it an international platform for meeting supply and demand and a moment of training, sharing, and reflection. The event offers a rich schedule of events and authoritative partnerships that provide quality content to attendees. With sustainability at its core, TUTTO- FOOD 2023 aims to foster meaningful discussions and inspire positive change in the agri-food industry. “We are gathering very positive feedback for this year’s edition. Almost all the halls are near to sold-out and organised in a dense layout, to accom- modate our exhibitors’ many requests. As of today, we have over 2,000 brands from 42 countries already confirmed, that will meet with more than 700 hosted buyers from 81 countries, along with thousands of other professionals from all over the world. We’re confident that we’ll be reaching numbers in the range of pre-Covid highs. Most of all, we are very satisfied with the quality and contents of this year’s edition. These show a high rate of product and process innovation both in the offer across the exhibition layout, and in the events program.” What to expect from TUTTOFOOD MILANO “The common factor that sets our events apart is a strong focus on sus- tainable innovation. The Better Future Award translates it into a contest dedi- cated to the food excellence showcased at the exhibition, in three categories. The Innovation Award is intended to recognize companies that have devel- oped new products ensuring a competi- tive edge; the Ethics and Sustainability Award aims at raising awareness among all stakeholders about ESG topics; the Packaging Award acknowledges the evolution of packaging in line with sustainable change in manufactur- ing, supply chains and consumption. Evolution Plaza will be the stage to talk about e-commerce, food delivery, apps, technological innovation and solu- tions related to traceability, but also innovation habits and even consumer psychology. The Taste Arena, in col- laboration with the Italian Association of Taste Ambassadors, will be the place where an international perspective will allow every visitor to expand their ho- rizons. A destination to meet the great protagonists of the best Italian cuisine in a dialog with the rest of the world, the beginning of a journey of most au- thentic awareness, with a penchant for constant innovation.” Under the banner of sustainability “We’ve been adopting and implement- ing a sustainability strategy for years. More recently, we felt the need to go beyond a ‘plain’ sustainable approach and aim at a more comprehensive ESG approach. We embrace an Environmen- tal, Social, and Governance (ESG) point of view, because we want to be socially conscious and we work to raise aware- ness among our stakeholders along the value chain, according to a ‘farm to fork’ concept. In terms of Environ- ment, we’re working to make the next edition carbon neutral. As to Govern- ance, we have already adopted policies and practices aimed at making our exhibitions increasingly sustainable, as we also support our partners, and especially exhibitors, in adopting their own sustainable exhibition practices. In the Social field, a good example is the TUTTOGOOD initiative that we’ve been carrying on for various editions with a number of local NGOs. At the end of the show, we gather the food that our exhibitors wish to donate, through non-profit organizations, thus we ensure it arrives to people in need and avoid food waste. Food wastage in the UAE and globally “A recent report released by FAO, the Food and Agriculture Organization of the United Nations, estimates GCC countries produce approximately 11 million tons of food waste every year. The main reasons are likely a growing population, ever-changing consumer habits and, in more recent times, pos- sible supply chain disruptions that have been happening globally. At the global level, again according to UN estimates, around 14 percent of food produced is lost between harvest and retail, while an estimated 17 percent of total global food production is wasted (11 percent in households, 5 percent in the food ser- vice and 2 percent in retail). TUTTO- FOOD has been committed to fighting food waste since the very first edition. We have upped the ante in recent years because we do believe a reference exhibition like TUTTOFOOD has a responsibility towards the whole value chain. The TUTTOGOOD initiative I mentioned is a good example. Recently, we’ve organized a convention with FAO on food waste prevention in Milan and we are increasingly implementing sustainable practices in organising our events. Another interesting initiative is the Green Trail, a dedicated pathway across the exhibition layout that will help visitors discover natural, sustain- able, healthy, or free-from and rich-in products, and many more.” Paola concludes, “We look forward to further consolidating the amazing achievements of the recent editions, thanks to our unique concept that combines large producers and niche companies of excellence, from Italy and beyond. Especially those that share the same commitment towards innovation and sustainability. We are confident that we are already offering the best food & beverage marketplace in Italy for both Italian and international exhibitors and buyers. However, ours is a mindset of continuous improvement and we will keep working on new features for the upcoming editions, always in anticipation of the most innovative trends and the most promising in terms of business development for our stakeholders.” “WE’VE BEEN ADOPTING AND IMPLEMENTING A SUSTAINABILITY STRATEGY FOR YEARS. MORE RECENTLY, WE FELT THE NEED TO GO BEYOND A ‘PLAIN’ SUSTAINABLE APPROACH AND AIM AT A MORE COMPREHENSIVE ESG APPROACH.”
26 APRIL 2023 | HOTELNEWSME.COM THIS MONTH'S MUST TRY HCNME W inners of the Leading Hotel Spa of the Year in the Leaders in Hos- pitality Awards 2022, PAUSE Spa Chateau Berger at Paramount Hotel Dubai is a must-try for anyone looking to experience a luxurious and reju- venating spa affair in Dubai. A range of treatments and amenities promotes relaxation and well-being, making it the perfect place to take a few minutes and PAUSE after a long day of running errands, sightseeing, or business meetings. PAUSE Spa has an essence that makes you feel like an A-list celebrity the minute you walk in. Fa- mous quotes by fabulous people adorn the signa- ture walls of every room while scents of essential oils linger in the air. The open white space creates a calm environment that allows you to breathe and take a load off, and the pops of orange create a sense of enthusiasm and excitement—the perfect combination of glitz and bliss. Mesmerised by the soothing effects of the water feature upon entry, the lovely Joelle was the first GLITZ, GLAMOUR, BLISS
to say hello and welcome me in. Her warm embrace caught my attention and ushered me to the couch with a cup of herbal tea and a form that asked me questions about my current well-being. There was no pressure to hurry along, which allowed me to sit for a while and think about how I was feeling and how I wanted to feel after the experience. This is something we don't often get to do in the rat race we live in; so I appre- ciated those few minutes on the couch. When I was ready, I was given a little tour. The spa has state-of-the-art facili- ties featuring separate male and female thermal areas, a sauna, steam room, ice fountain, bucket shower and experi- ence shower. In addition, there is a re- laxation area where guests can unwind after their treatments. These facilities are designed to enhance the overall spa experience and promote relaxation and well-being. They also look exquisite! The spa's design is very stylish, which adds the right touch of glamour to your journey. Another reason PAUSE Spa is our must-try is the high-quality products they use. Many products have natu- ral and organic ingredients to ensure guests receive the best possible experi- ence, and best of all they smell divine. These products are carefully selected to provide a personalised and effec- tive treatment that meets each guest's needs. Mai is one of the many experienced and trained therapists at the spa. When I entered the treatment room, she was ready and waiting. We begin with a foot cleanse and rub. Her ability to make me feel relaxed and comfortable was much appreciated, and her compliments even more so. Extremely professional and skilled, we begin our 75-minute Canyon Reviver hot stone massage - an intense pressure point massage with volcanic stones that focus on relieving back, neck and shoulder tension, combined with the cooling cryo ball facial for instant power lift and radiant glow. Thirty minutes in, and I was floating on clouds. The combination of the heat from the stones and Mai's technique was heavenly. Krissa patiently waited at the entrance to ensure I had the best time; her infectious smile and cheerful personality made it hard to leave, but I walked out feeling like a star. So, if you want a unique Hollywood French spa experience in Dubai, look no further. GLITZ, GLAMOUR, BLISS
28 APRIL 2023 | HOTELNEWSME.COM HCNME F&B FOCUS O ur history has been volatile mainly because every other year there seemed to be a big adverse event. First we closed for expansion after only 18 months in 2018, then there was COVID in 2020. This was followed by the two successive years of strong growth in 2021 and 2022. This stability was very much welcome. We have also opened a new outlet in Jumeirah Village Circle last year which is contributing positively to the business and also very interesting because after having operated in a business district for almost 7 years. We get to see what it’s like to operate in a residential district. Personally, I’m very proud that we could open in a new area and prove an appeal to the concept with an entirely new audience. I’m also very proud that we could use the same focus on ingre- dients and process to enter the pizza business and deliver an excellent product. It’s no secret that starting a business comes with many challenges, especially in the early stages. The path to success as an entrepreneur can take many different forms. However, no mat- ter what path you choose, difficulties will always arise. Based on my experience, these are the seven lessons that I learned in 7 years. 1. There’s nothing wrong with slow but consistent growth One Life never opened with a bang; neither in d3 nor in JVC. A gradual, steady approach to business growth allows you to identify and correct problems while they are still minor and have little impact on your business. Starting with a large influx of customers is fantastic only if you can maintain that momentum in the future. 2. Culture matters more than experi- ence When hiring staff, understand that people with lots of work experience have most likely adopted the culture of previous employers as their own. If their previous employer's culture differs from yours, they will have to unlearn things before be- ing re-trained. They could have come from a res- taurant that aggressively upsells, for example. If that is not what you want, it will be more difficult than you think for them to unlearn that behavior. I believe you it is better to hire someone who you can mold into the culture and behaviors you are trying to cultivate. 3. Nothing trumps food quality It's important to remember that the primary reason people are coming to you is for the food, and any deviation from that can be detrimental 7LESSONS 7 YEARS IN Necip Camcigil, Founder & Managing Partner of One Life Kitchen & Café shares some of the biggest lessons he’s learned as an F&B operator over the years. Necip Camcigil, Founder & Managing Partner of One Life Kitchen & Café
29 HOTELNEWSME.COM | APRIL 2023 7 LESSONS IN 7 YEARS to your business. It’s also worth noting that consumer expectations of what constitutes great food is continuously evolving, so if you are staying the same, you’re most likely being left behind. 4. Average Check Matters When trying to grow your business, one fac- tor that has a huge impact on your business is Average Check. In 7 years, we managed to double our average checks through menu engineering, moderate price increases *cough* and upgrading the concept along the way. The truth is, it takes a similar amount of time and effort to serve a table spending 50-60 dhs as it does one that spends 100-150 so the key is to understand how to give more value to the consumer for them to spend a bit more. 5. The only constant is change When we started, we had a very specific idea for what One Life was and what it wasn’t. We didn’t use any sugar, we didn’t have sandwiches, we were dedicated to a paleo/ healthy lifestyle for a while, but now we do sandwiches, we use sugar, we sell Coke, and we even have alcohol. It might sound like we sold-out but the truth is each of those decisions were only introduced when it felt right or necessary to do so. We still stick to our fundamental beliefs that good food is food made from scratch so we make our own bread, roast our own coffee, make the majority of our sauces in-house, and avoid using processed food items as much as possible. 6. Cost Control is a way of Life! We only hired a cost controller in 2021. Un- fortunately, at that point we had already de- veloped a slightly wasteful culture internally which we’re now finding is quite an effort to reverse. I don’t believe any individual we work with has ever really had bad intent to- wards the business, but the more you grow, the more the cumulative effect of careless- ness when it comes to cost control can affect your business negatively. You may price an item according to a specific food cost target, but at the end of the month when you look at what that item actually costs you in ingredients, you will invariably be over your target. The goal isn’t to eradicate this effect but to minimize it. 7. Be Present I absolutely love what I do, I love being at the cash register at lunch and engaging with our customers. I think One Life or any restaurant for that matter is very difficult to manage remotely. Being present, humble, listening to your customers, and constantly trying to better the food, the service, and the overall experience for guests has been extremely rewarding for me and the business.
30 APRIL 2023 | HOTELNEWSME.COM HCNME THE EXPERIENCED O n March 1 2023, we celebrated 25 years of hospitality at Pullman Dubai Creek City Centre. The hospitality landmark in the community welcomes guests from all over the world since opening its doors in 1998. This celebration is our opportunity to reflect on our foundation that ensured the 317-room building that solidified itself as a reliable, welcoming and premium hospitality destination for so long. In a city of superlatives, that is always looking for “the newest” and next “it place”; how can properties ensure longevity and staying top-of-mind for decades to come. We want to strip away the glitter and the noise and get down to the secret recipe that ensures long- lasting success and to us that is at the heart of the brand. Heart is authenticity, the commitment to the profession and creation of joy for every guest that walks through our doors. We call our staff Heartists, a culmination of heart and artists – passionate experts who have mastered the art of the two most important words in hospitality; making guests feel welcome. We have outlined a list of seven top tips which we have internally shared across our seven Accor proper- ties within the city. These will continue to share with every new starter to ensure our hearts are aligned and we can continue to achieve the same established futures. Resilience and adaptability: It’s impossible to discuss the importance of agility and tenacity within the industry without touching on the COVID-19 pandemic. The global crisis highlighted just how fragile business can be if they lack flexibility, boldness, and ability to instill confidence in guests’ expectations. The way we embraced the duty of care across the board and swiftly evolve and adjust to the new normal is testament to the fact we’re still standing stronger than ever. ENSURING LONGEVITY IN A CITY FULL OF SUPERLATIVES
31 HOTELNEWSME.COM | APRIL 2023 Acting for the people: This refers to both employees and guests; a successful brand needs the drive of passionate individuals who will work together to deliver unique experiences and memories for their guests. We encourage our employees to be attentive to the world around them, to dream big and push limits. Guests need that tailored and unique approach where they feel special and know they’ll receive a consistent level of excellence every time they return. Acting for the planet: Sustainability is becoming increasingly important to travelers, and with 2023 being the UAE year of Sustainability, the focus on hospitality providing green and eco-friendly initiatives has never been stronger. At Pullman Dubai Creek City Centre, we were named Best Sustainable Hotel in Dubai and Arabia at the International Hotel Awards. This recognised our efforts towards sustainability from cutting food waste to minimizing single-use plastic consumption. Authentic hospitality that is relevant to now: Standing out in a crowded market is tough, which is why as a hotel, you have to find what makes you unique and capitalize on it. From our staff to our desirable location matched with the unrivaled business centre services, makes Pullman Deira Creek City Centre. The property is the ideal choice for both leisure and business travelers and we do everything in our power to promote this. Open to innovations and digitalisation: Technology is constantly evolving, and hotels need to keep up with the latest trends to remain relevant. This could include everything from mobile check-ins to in-room tablets. From our phenomenal WiFi to event and business solutions to our fully integrated app, we ensure we are on the pulse when it comes to technology. Across our 7 hotels, we use AI & Robotics for ease of processes and time optimization. Marketing: Keep content fresh, new and exciting, whether it be on social media or through latest offers and incentives; it is vital to consistently market your hotel. We are always looking for innovative ideas and partnerships, such as our fitness partnership with Les Mills or the launch of the t-Lounge by Dilmah to reach new target audiences. We are always looking at new ways to market our offerings, from the artist’s playground, and to all the immense noise we made around the 25 years of hospitality anniversary. We invest a lot in communication. Rewarding loyalty: Encouraging, sustaining, and rewarding loyalty is paramount to the success of a hotel. We utilise our ALL (Accor Live Limitless) loyalty programme to provide tailored rewards and unique benefits to our customers. We also find small ways to show our appreciation to our returning guests, from remembering names to their preferences and personalized touches within the rooms. We have had to consistently trans- form our thinking, adapting to our environment, creating an integrated ecosystem of hospitality experiences and services, which proves ourselves as a pillar in the community. We have been so grateful for the past 25 years and look forward to the next. Here’s to being 50 and thriving. ENSURING LONGEVITY IN A CITY FULL OF SUPERLATIVES Nishan Silva – Cluster General Manager of Majid Al Futtaim- Accor Properties
32 APRIL 2023 | HOTELNEWSME.COM HCNME TRAVEL & TOURISM W ith every year, Dubai opens itself up during Ramadan to host more visitors in order to maintain its competitive edge as one of the most visited cities in the world (coming in fourth after Bangkok, Paris and London) whilst re- maining respectful to the Holy Month and the cultural sensitivities it brings. Just a couple of years ago, there were strict rules against eating and drinking in public during the month of Ramadan in Dubai. With the restrictions re- laxing to appeal to a growing number of non-Muslim residents and visitors, Dubai is able to continue its appeal as a must-visit worldwide destination. This is especially outstanding considering the city welcoming 14.36 million international overnight visitors in 2022. The spring break is one of the most popular times of the year (second only to the festive period) for families to visit from around the world. Taking place during Ramadan this year only presents more op- portunities than before. Many local students are on two-week breaks from school for the first time in two decades. Whilst a few will travel to their home countries or other destinations, many will be looking to spend quality time with family and friends right here in Dubai. F&B and STAYCATION PREDICTIONS DURING RAMADAN
33 HOTELNEWSME.COM | APRIL 2023 This Ramadan, visitors still have the chance to experience the wonders the city brings, whilst having the opportu- nity to observe local customs. Enjoy- ing a traditional Iftar and Suhoor in the evening is seen as an extraordinary social ritual here in the UAE. The cool weather also plays a key fac- tor – the recent spring showers have had a positive impact on the weather with breezier, cooler temperatures and future changes of rain hopefully main- taining the great weather conditions these next few weeks. This opens up lots of opportunities for hotels. We are proud to present an unparalleled dining experience this Ramadan with our Iftar and Suhoor offerings at FETA Restaurant in Edge Creekside Hotel. Our seasoned culinary team has curated an exqui- site menu of authentic Arabic cuisine, showcasing the best of traditional dish- es. We are ready to welcome our guests to the warm and inviting atmosphere of the hotel while partaking in the true essence of Ramadan. We see families, friends and colleagues come together to celebrate and experience the spirit of Ramadan every year. For those not fasting, Dubai remains open and welcoming, including our restaurants. Guests will be able to enjoy all-day dining from 6 AM to 2 AM. It truly feels like the city has evolved and become more inclusive towards people from all walks of lives and beliefs. With every year, Ramadan will come forward by a few weeks, which will also serve to increase participation and offering, meaning hotels will be tasked to offer more in order to stand out. Not only will the hotels city’s residents, but tourists as well who wish to experience the culture and traditions during the holy month. Being a part of one of the most popular malls, we will be the ideal location for tourists to stay, shop, dine, get around the city, while enjoying the world-class service our brand offers. Founded in the spirit of the noble Bedouin hospitality, Jannah Hotels and Resorts is one of the pioneers among hotel groups that specialize in the affordable luxury Halal segment. With innovative infrastructure, crea- tivity and dynamism, the group has blossomed into the hotel management company of choice that has a lot to of- fer its guests all year-round Properties in the portfolio also include: Jannah Burj Al Sarab – Abu Dhabi with 224 rooms and 94 suites. Jannah Marina Bay Suites – Dubai Marina with 115 hotel apartments, Jannah Place Dubai Marina – Dubai Marina with 133 hotel apartments, and Jannah Resort & Villas Ras Al Khaimah with 100 hotel apartments and 24 villas, EDGE Creekside Hotel – Dubai Marina with 138 rooms. Upcoming properties include Jannah Ras Al Khor, Sharjah. F&B AND STAYCATION PREDICTIONS DURING RAMADAN “WE ARE PROUD TO PRESENT AN UNPARALLELED DINING EXPERIENCE THIS RAMADAN WITH OUR IFTAR AND SUHOOR OFFERINGS AT FETA RESTAURANT IN EDGE CREEKSIDE HOTEL." Anna Asistio, Assistant Director of Marketing & Communications at Jannah Hotels and Resorts
Coconut dates latte (Hot and Iced) Coconut dates latte Iced Coconut dates latte As we observe the holy month of Ramadan, a drink that is well suited in UAE’s tradition is a must. The sweetness of dates combined with the richness and creaminess of coconut milk topped with a shot of espresso would be the best treat after you break your fast. You can enjoy this beverage either hot or iced. The choice is yours!. Ingredients: > 40ml Espresso shot (NESCAFÉ® SUPERIORE Beans from NESCAFÉ® Machine) > Sweetened Coconut milk: - 100gms MAGGI® Coconut powder - 100mls NESTLÉ® Condensed Milk - 1liter Cold filtered water > 30ml Date syrup > 5ml Cinnamon syrup > Whipped Cream > Dates and Date syrup for Garnish Ingredients: > 40ml Espresso shot (NESCAFÉ® SUPERIORE Beans from NESCAFÉ® Machine) > Sweetened Coconut milk: - 100gms MAGGI® Coconut powder - 100mls NESTLÉ® Condensed Milk - 1liter Cold filtered water > 30ml Date syrup > 5ml Cinnamon syrup > Ice cubes > Cinnamon Stick Method: > Mix in a blender 1liter cold water, 100gms MAGGI® Coconut powder and 100mls NESTLÉ® Condensed Milk and blend until smooth and set aside (Sweetened Coconut Milk) > Put 30ml of date syrup and 5ml Cinnamon syrup into the glass > Steam the sweetened coconut milk and pour it into the glass ensuring there is space for the espresso shot > Extract the espresso using our NESCAFÉ® SUPERIORE coffee and pour it on top of the glass > Topped with Whipped cream, drizzle with date sauce and date pieces Method: > Mix in a blender 1liter cold water, 100gms Maggi Coconut powder and 100mls NESTLÉ® Condensed Milk and blend until smooth and set aside (Sweetened Coconut Milk) > Put 30ml of date syrup and 5ml Cinnamon syrup into the serving glass > Pour the sweetened coconut milk into ¾ of the glass > Then add 3 - 4 pieces of ice cubes. > Lastly, pour the 40ml Espresso shot on top NESCAFÉ® RAMADAN DELIGHTS YOUR MONTHLY GRIND BY ENJOY THESE DELICIOUS RECIPES MADE ESPECIALLY FOR THE HOLY MONTH OF RAMADAN All NESCAFÉ® coffees are responsibly grown and ethically sourced thru our NESCAFÉ® Plan.
Baklava Frappe A popular middle eastern sweet pastry turned into a beverage. Combine the sweet and buttery taste of butterscotch sauce blended with pistachio sauce to create a depth of nuttiness, along with crushed pistachio nuts to add a crunchy texture, spice turbinado for a kick and finish-off with a honey drizzle. This is a must try desert beverage. Iced Chai Latte Everywhere you go you can see this staple drink; you can never go wrong with chai latte! A freshly brewed loose-leaf tea steeped together with cinnamon and cardamon poured over a glass of ice and sweetened with Nestlé® condensed milk. The Perfect way to quench your thirst during Ramadan. Ingredients: > NESCAFÉ® BRASILE Beans (from NESCAFÉ® Machine) > 20ml butterscotch sauce > 20ml NESTLÉ® SCM Pistachio > 15ml spice turbinado Syrup > 10gms Crushed Pistachio nuts > 30gms Frappe mix powder > 160ml Fresh milk > Ice cubes > Whipped Cream > Honey for drizzle Ingredients: > 20gms Black Tea (Loose Leaf teas) > 1gm Cinnamon Powder > 3 pcs Cardamon > 40mls NESTLÉ® Condensed Milk > 40gms Ice cubes > 400mls Hot water Method: > In a cup, pour in the 160ml of fresh milk and top with Ice cubes till full > Pour in the ice and milk into a blender jug > Add into the blender jug, 15ml butterscotch sauce, 15ml NESTLÉ® pistachio, 15ml spice turbinado and 7 gms crushed pistachio and blend until smooth. > Into the cup, drizzle in honey around the edge of the cup and pour in the blended mixture > Topped with Whipped cream, pistachio sauce and 3gms crushed pistachio Method: > Pound the cardamon using a knife and set aside. > Mix 20gms of Black tea, 1gm Cinnamon powder and pounded cardamon inside an empty French press. > Put 400mls of hot water into the French press with the ingredients and steep for 4 mins. > Get a glass server and put 40mls of NESTLÉ® Condensed milk > Pour the brewed tea into the glass server and mix well until the NESTLÉ® condensed milk is dissolved. > Add 40gms of Ice cube into the sweetened brewed chai tea > Pour the Iced Chai Latte into the glass and serve. JOIN THE WORLD OF Contact us: 600 595950
36 APRIL 2023 | HOTELNEWSME.COM THE LEADERS IN HOSPITALITY AWARDS 2023 BRINGS THE BEST OF HOSPITALITY TO THE MAIN STAGE VICTORY LAP The hospitality industry is one of the world's most exciting and prolific industries. In addition, the potential and possibilities within the sector are endless. As we all move closer and closer to actualising Vision 2030, Hotel & Catering News Middle East would like to thank our leadership for dreaming big and pushing boundaries. To everyone in this industry, thank you for contributing to the future of hospitality and for your enthusiastic participation. Thanks to you, nights like these exist. On the 18th of March 2023, the most prestigious hospitality event in the region took place; celebrating the biggest names in the sector and acknowledging the hardest-working people in our industry. Meet your Leaders in Hospitality Awards 2023 winners! Congratulations to all nominees and winners. We can't wait to see what you do next!
VICTORY LAP 37 HOTELNEWSME.COM | APRIL 2023
38 APRIL 2023 | HOTELNEWSME.COM HOTEL GYM OF THE YEAR FITNESS CENTRE AND JUNGLE GYM | AL BALEED RESORT SALALAH BY ANANTARA AVANI PALM VIEW DUBAI HOTEL & SUITES BEST HOTEL HYGIENE PRACTICES
VICTORY LAP 39 HOTELNEWSME.COM | APRIL 2023 HIGHLY COMMENDED MOVENPICK HOTEL, JUMEIRAH LAKE TOWERS BEST DIGITAL TRANSFORMATION IN HOSPITALITY PALAZZO VERSACE DUBAI
40 APRIL 2023 | HOTELNEWSME.COM SERVICED APARTMENTS OF THE YEAR MILLENNIUM PLACE | BARSHA HEIGHTS CLUB LOUNGE | JUMEIRAH ZABEEL SARAY VIP LOUNGE OF THE YEAR
VICTORY LAP 41 HOTELNEWSME.COM | APRIL 2023 HOTEL SPA OF THE YEAR THE ST. REGIS SPA | ST. REGIS DOWNTOWN DUBAI SULTAN’S LOUNGE | JUMEIRAH ZABEEL SARAY LOBBY OF THE YEAR
42 APRIL 2023 | HOTELNEWSME.COM HIGHLY COMMENDED VARQ, TAJ EXOTICA RESORT & SPA, THE PALM LEADING HOTEL F&B OUTLET SAL | BURJ AL ARAB JUMEIRAH
VICTORY LAP 43 HOTELNEWSME.COM | APRIL 2023 HIGHLY COMMENDED ROVE EXPO 2020 MID-MARKET HOTEL OF THE YEAR RADISSON HOTEL | RIYADH AIRPORT
44 APRIL 2023 | HOTELNEWSME.COM HIGHLY COMMENDED MEDIA ONE HOTEL SUSTAINABLE HOTEL OF THE YEAR RADISSON RED DUBAI | SILICON OASIS
VICTORY LAP 45 HOTELNEWSME.COM | APRIL 2023 BEST HOTEL INTERIOR DESIGN PARAMOUNT HOTEL | DUBAI ATLANTIS | THE PALM INNOVATION OF THE YEAR
46 APRIL 2023 | HOTELNEWSME.COM HIGHLY COMMENDED RIXOS BAB AL BAHR FAMILY-FRIENDLY HOTEL OF THE YEAR FAIRMONT | THE PALM
VICTORY LAP 47 HOTELNEWSME.COM | APRIL 2023 HIGHLY COMMENDED BARFLY BY BUDDHA BAR HILTON DUBAI PALM JUMEIRAH LEADING HOTEL NIGHTLIFE VENUE OF THE YEAR THE THEATRE
48 APRIL 2023 | HOTELNEWSME.COM CSR INITIATIVE OF THE YEAR RED SEA GLOBAL ALL | ACCOR LIVE LIMITLESS HOSPITALITY APP OF THE YEAR
VICTORY LAP 49 HOTELNEWSME.COM | APRIL 2023 HIGHLY COMMENDED SUMMERSALT BEACH CLUB JUMEIRAH AL NASEEM LEADING BEACH CLUB WAVEBREAKER BEACH & GRILL | HILTON DUBAI JUMEIRAH, THE WALK JBR
50 APRIL 2023 | HOTELNEWSME.COM HIGHLY COMMENDED NH COLLECTION DUBAI THE PALM LEADING NEW HOTEL RIXOS MARINA | ABU DHABI
VICTORY LAP 51 HOTELNEWSME.COM | APRIL 2023 LEADING MID-MARKET BUSINESS HOTEL GRAND PLAZA MOVENPICK MEDIA CITY HOTEL JUMEIRAH EMIRATES TOWERS LEADING LUXURY BUSINESS HOTEL
52 APRIL 2023 | HOTELNEWSME.COM HIGHLY COMMENDED ANANTARA AL JABAL AL AKHDAR RESORT HOTEL WITH THE BEST VIEW SLS DUBAI HOTEL & RESIDENCES
VICTORY LAP 53 HOTELNEWSME.COM | APRIL 2023 HIGHLY COMMENDED RIXOS PREMIUM SAADIYAT ISLAND RESORT OF THE YEAR TAJ EXOTICA RESORT & SPA | THE PALM, DUBAI
54 APRIL 2023 | HOTELNEWSME.COM LEADING LUXURY HOTEL PALAZZO VERSACE RIXOS HOTEL GROUP LEADING HOTEL GROUP
VICTORY LAP 55 HOTELNEWSME.COM | APRIL 2023 CONCIERGE OF THE YEAR ABDULLAH FARRAN | MAKKAH CLOCK ROYAL TOWER, A FAIRMONT HOTEL RENZIL COLACO | ROVE HOTELS EXECUTIVE HOUSEKEEPER OF THE YEAR
56 APRIL 2023 | HOTELNEWSME.COM PROCUREMENT MANAGER OF THE YEAR FARZAN NAQVI | SLS DUBAI HOTEL & RESIDENCES ARPANA SINGH | RAFFLES THE PALM DUBAI IT MANAGER OF THE YEAR
VICTORY LAP 57 HOTELNEWSME.COM | APRIL 2023 F&B MANAGER OF THE YEAR MAURICE FITZREGALD | ANANTARA THE PALM NAIM MAADAD | GATES HOSPITALITY LIFETIME ACHIEVEMENT
58 APRIL 2023 | HOTELNEWSME.COM HIGHLY COMMENDED KEVIN JOSHI ATELIER HOSPITALITY HOSPITALITY MARKETEER OF THE YEAR MRINALINY MITRA | SWISSOTEL AL GHURAIR
VICTORY LAP 59 HOTELNEWSME.COM | APRIL 2023 HOSPITALITY EXECUTIVE OF THE YEAR MOHAMED HAWWAM | SOFITEL DUBAI DOWNTOWN SOFITEL DUBAI | THE PALM HOTEL TEAM HOTEL TEAM OF THE YEAR WINNER
60 APRIL 2023 | HOTELNEWSME.COM HIGHLY COMMENDED SOFITEL DUBAI DOWNTOWN MARKETING TEAM MARKETING TEAM OF THE YEAR ADDMIND HOSPITALITY | MARKETING TEAM
VICTORY LAP 61 HOTELNEWSME.COM | APRIL 2023 CHEF OF THE YEAR SUDQI NADDAF | ST. REGIS DOHA ZAINAB IBRAHEM AL TURKISTANI | FAIRMONT MAKKAH HOTEL RISING STAR OF THE INDUSTRY
62 APRIL 2023 | HOTELNEWSME.COM HIGHLY COMMENDED ALEXANDER MUSCH PULLMAN DUBAI DOWNTOWN GENERAL MANAGER OF THE YEAR TURGAY ERDOGAN | RIXOS PREMIUM JBR
VICTORY LAP 63 HOTELNEWSME.COM | APRIL 2023 LEADING HOSPITALITY ENTREPRENEUR WALID HAJJ | LAVOYA DAVID ALLAN | RADISSON HOTELS LEADING HOTEL HOSPITALITY HEAVYWEIGHT
64 APRIL 2023 | HOTELNEWSME.COM LEADING F&B HOSPITALITY HEAVYWEIGHT ELIE SABA | ADDMIND HOSPITALITY
PEOPLE OPS A s a hotelier, do you wish your employees could spend more time with guests and less time on cumbersome admin tasks? Are labor-in- tensive HR processes slowing down your daily operation? What if several hotel func- tions can migrate online and help you reduce time, paper and improve productivity at the same time? Workflow automation is the process or system using tech- nology to do repetitive tasks without requiring manual in- tervention. The use of intelli- gent technology in hotels can help boost productivity and performance, reduce costs, streamline communication, and empower employees. At the same time, this technol- ogy offers accountability and the time to focus on im- portant tasks such as guest relations, giving the hotel a competitive edge. Benefits of workflow auto- mation in hospitality 1. Boosting productivity and performance With software handling the more repetitive and predict- able daily tasks in a hotel, employees’ valuable time is freed up to focus on the higher value work they are passionate about. This allows them to spend more time with guests to enrich and personalize their experi- ence. When not having to deal with mundane tasks, employees will likely deliver higher quality of work and even innovate for the future. 2. Dealing with labor short- ages With the global labor shortage impacting many roles in hospitality, smart technology will help take the pressure off hotels that are short staffed by making hotel operations more agile, seam- less, and productive. 3. Attracting the next gen- eration The use of smart technol- ogy in hospitality makes the industry more attractive to a younger generation of hoteliers – the digital na- tives. A hotel or hotel group operating with the latest tech and offering interest- ing will more easily attract and retain young talent and future hoteliers. 4. Reducing costs Workflow automation reduces costs by eliminating human errors and stream- lining processes in hotels which enables employees to work more efficiently. This in turn leads to greater employee satisfaction, performance, and even pay. Additionally, automating tedious and time-consuming tasks such as data entry and invoicing allows hotels to save on the cost of adminis- trative labor. 5. Increasing workplace safety With hygiene remaining a big priority in the travel and hospitality industry post- pandemic, contact-less technology that reduces human touch points such as mobile check-in, digital room keys and online chat functions are paramount for the security of both hotel employees and guests. With these functions, hotel guests can skip reception entirely and head directly to their rooms; reducing health risks and making everyone’s life easier. 6. Streamlining communica- tion & accountability Employees often cite poor communication as a reason for resigning. To reduce employee turnover, easy to use and track messag- ing apps have proven to vastly improve internal communication. Digital conversation platforms eliminate the need for team members to keep reminding each other of upcoming or missed tasks, and hotel staff can lever- age voice commands to execute custom workflows for smarter guest request management. Workflow automation software makes it easy to assign roles and responsibility to individual employees, allowing them to manage their work more independently and with ac- countability. This reduces the need for managers to oversee every step of the process and constantly check on employees. At Hudini, we believe that hotels can deliver a better employee environment with intelligent workflow automation. The Hudini platform is ideal for hotels that aspire to improve productivity, increase innovation and foster content employees with time to focus on what really matters. BY PRINCE THAMPI, FOUNDER & CEO OF HUDINI BE THE FUTURE OF COULD INTELLIGENT WORKFLOW AUTOMATION HOSPITALITY HR?
66 APRIL 2023 | HOTELNEWSME.COM What are the best and most challenging parts of your job? As a Head Bar Manager, I find that the most challenging aspect of my job is ensuring that all the pieces of the puz- zle fit together seamlessly. It requires a lot of patience, attention to detail, and organisational skills to create a smooth and efficient operation. On the other hand, the most rewarding part of my job is undoubtedly when everything comes together, and I see satisfied customers enjoying their drinks and having a great time. It gives me a sense of pride and satisfaction to know that I played a role in creating an enjoyable experience for them. How do you drive ingenuity in the way you serve customers? One of the key ways I drive ingenuity in the way I serve customers is by placing a strong emphasis on active listening and building personal connections. I take the time to understand each customer's unique preferences, needs, and tastes, and use this informa- tion to create a tailored experience that exceeds their expectations. I also strive to remain calm and positive in all situations, since this helps to create a welcoming and hospitable environment that puts customers at ease. By going above and beyond to provide exceptional IN THE MIX HCNME The UPS and DOWNS of being BEHIND THE BAR MANTAS ZAVECKAS, Head Bar Manager, IKIGAI RESTO + BAR
67 HOTELNEWSME.COM | APRIL 2023 service and foster meaningful connections, I am able to create a memorable and enjoyable experience for every customer. What's your ritual to get your team fired up each night? As a Head Bar Manager at a super trendy and vibrant venue – Ikigai, I understand the importance of keeping my team motivated and energised every night. One of my key rituals is to set clear goals and expectations for each team member and then check in with them regu- larly to provide feedback and support. I also make sure to lead by example by embodying a positive, energetic, and motivated attitude every shift. This helps to create a culture of positivity and enthusiasm that sets the tone for the entire team. How do you deal with challenging situations and or customers? Dealing with challenging situations and customers is an inevitable part of the job. To handle these situa- tions effectively, I always strive to maintain a calm and professional demeanor and approach the situation with empathy and understanding. This involves taking the time to listen to the customer's concerns and perspec- tive and working to find a mutually satisfactory resolu- tion. Additionally, I rely on my team in navigating these challenging situations, as they bring a unique set of skills and perspectives to the table. By working collabo- ratively and focusing on solutions rather than problems, we are able to steer even the most challenging situations with grace. How do you maintain structure within your team whilst also encouraging customers to have fun? At Ikigai, maintaining structure within my team is a top priority to me, while also ensuring that customers have a fun and enjoyable experience. To achieve this balance, I prioritise setting clear standards and expectations for my team and providing ongo- ing support and guidance to help them meet these expec- tations. This includes regular check-ins and feedback sessions, as well as oppor- tunities for team members to share their thoughts and ideas for improving service. At the same time, I encour- age my team members to have fun and bring their unique personalities and per- spectives to the table. This helps to create a relaxed and welcoming environment that puts customers at ease and encourages them to enjoy themselves. By striking a bal- ance between structure and fun, we are able to provide a high-quality, professional service that also allows cus- tomers to let loose and have a good time. Where do you see your career going? As a passionate and dedi- cated Head Bar Manager, I am committed to continually developing my skills and advancing my career in the industry. In the short term, I am focused on continuing to grow and learn in my current role as a Head Bar Manager at Ikigai, taking on new challenges and responsibili- ties and building strong relationships with customers and team members. THE UPS AND DOWNS OF BEING BEHIND THE BAR
68 APRIL 2023 | HOTELNEWSME.COM HCNME F&B FOCUS F ood cravings are a key driver for re- peat visits and, to an extent, building loyalty in the res- taurant industry. In today’s social media domination, the visual impact of food, either on a plate or through an image, can briefly stimulate cravings for that item but what’s far more important is taste. This is because taste is what triggers our visceral responses and makes us act by booking a table, driving to a restaurant, or placing a delivery order. When I think about crave- ability, I often think back to an episode of Seinfeld. Watching the “Soup Nazi” scene, I realized that food was—and will always be—the most important aspect of any food and beverage business’ success. In the scene, guests line up in the freezing cold of a New York City winter because the soup is incredible. It’s not too unusual to see that—I have worked and traveled to many countries where I have seen similar mom-and-pop restaurants with counter service and only one to five menu items, each cooked to perfection, with a long line of people waiting outside. In the sitcom, the restau- rant is poorly designed and has terrible service, and the ‘Soup Nazi’ charges you for extra bread, but business is still booming. Why is this? Maybe because it’s a fiction, or maybe because the food is worth craving and people are addicted to it. Ask yourself: how crave- able is my food? Is quality obsession part of my restau- rant’s DNA? Are guests willing to drive to my restaurant, wait for a ta- ble, and perhaps pay slightly more to buy my food? Do you have signature dishes that no one else in the city has? Is your restaurant currently the talk of the town because of its unique dishes and incredible taste? In my book titled “Restau- rant Excellence” and through my consultancy work, I always work with chefs and restaurant owners on what I call ‘creating the crave’! The type of food that hooks peo- ple and keeps them coming back over and over again. So how to achieve crave- ability? The key today is in under- standing how best to relay craveability—through flavors and texture cues. Let’s face it, not every dish will be crave-able, focus your efforts on two to three menu items from each menu category - appetizers, main courses, and desserts. Come up with recipes that embodies a mix of spices and flavors, cooking techniques which will resonate with your guests’ palates and taste buds. Your historical sales mix /product mix, menu item popularity will tell you which dishes your guests crave. It is important to be cautious as sometimes food popularity is driven by its price. Be careful with fake re- views as paying guests will share their honest opinion. However nonpaying guests such as friends, marketers, influencers often provide misleading positive feedback to avoid the awkwardness of giving constructive and direct criticism. Some believe that creating the crave is built around: fat, salt and sweet (especially sugary products) which is true but it’s much more than that, as some people crave for carbs or even seafood such as Sashimi which is not sweet, salty or fatty. Creating crave-ability comes through trial and er- ror, there is no hard and fast formula to achieve it. It re- ally depends on your guest’s profile, their background, their experiences, their demographics, their child- hood food memories and to a large extent, your culinary skills. Don’t fall into the trap of focusing on Instagram-able dishes, food presentation can make someone drool. We’ve all heard the term “mouthwatering food” but presentation without trial doesn’t trigger hormones such as insulin, cortisol, do- pamine, leptin, and ghrelin, all of which play a role in cravings. These hormones are stimulated after trial, you will never crave some- thing that you have never tasted before! Presentation is impor- tant, but beautiful dishes are only worth something if they taste amazing too. Spending time, effort, and resources and putting effort into presentation without considering taste and crave- ability is a mistake countless chefs make nowadays. Take a quick look on social media and you will quickly see that. You should constantly examine your menu de- velopment approach and philosophy to continually raise the bar. Restaurant design, service, marketing, pricing, and posi- tioning are important, but none of these qualities ex- ceed the importance of the taste, quality, and of course, craveability of your food. “Your restaurant success begins when people start craving your food”. THE CRAVEABILITY FACTOR AND THE POWER OF FOOD BY MARVIN ALBALLI, HEAD OF OPERATIONS FRANCHISE GLOBAL BRANDS - INTERNATIONAL DIVISION