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P70 - All the action from GulfHost 2018 Cream of the crop All the latest from the Middle East hospitality industry December 2018 We reveal the winners of the Leaders in F&B Awards 2018
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Hotel & Catering NEWS ME 5 Issue #005 Contents Features On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com December 2018 // Issue #005 News Opinion Gastronomy uncovered 10 30 32 News Trade Strengthens Between UAE and Italy/ Wild Peeta Partners With Freedom Pizza/ New CCO At AccorHotels COVER STORY Revealed: Winners at The Leaders in F&B Awards 2018 The BIG F&B FORUM A brief look at the topics discussed at this year’s annual F&B Forum. Event review We round up all the action from this year’s GulfHost 2018 10 // 34 // 64 // 70 //
Hotel & Catering NEWS ME www.hotelnewsme.com 6 84 50 OPINION How the next generation of hospitality talent is shaping up in the words of Zaid Maleh, managing director at Modul University. In focus Find out about Alto-Shaam's latest product. CASE STUDY Everything you need to know about PatisFrance. 78 // 80 // 84 // Contents December 2018 // Issue #005 On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com
Issue #005 What's cooking? December 2018 GREATNESS EQUIP YOUR IMAGINATION FOR Introducing breakthrough oven technology in a category by itself. Cook what you want, when you want it. Imagine the flexibility to control temperature, fan speed and time in multiple, independent oven chambers. Reach new levels of flexibility, efficiency & quality with the new Vector Multi-Cook Ovens available in countertop (H Series) or full-size (F Series) models to meet the needs of your operation. Learn more at: alto-shaam.com/vector
Hotel & Catering NEWS ME www.hotelnewsme.com 8 December 2018 Editor's letter elcome to the final edition of Hotel & Catering News ME for 2018. Time has really flown by this year and it is almost surprising that we are days away from 2019 already. This year was of prime importance for us, here at BNC Publishing, because it was this summer that we decided to merge both our hospitality monthly titles, Hotel News Me and Catering News Me, into one edition. We also held two of our annual events for the F&B industry last month, The Big F&B Forum and The Leaders in F&B Awards, both of which saw a record number of at- tendees where the former discussed issues in the current market, and the latter recognised the best play- ers in the industry. You can see a list of all our winners in this edition followed by brief cov- erage of our panels from the forum. Detailed insights on the topics from the forum will be revealed in our upcoming editions, so stay tuned to find out more on the discussions re- lating to the topics of discounts, data, sustainable sourcing, and the future of the industry. We were also at GulfHost earlier in November and have all the updates from the hospitality trade show in this edition. As we close the final edition of 2018, I would like to thank everyone who supported us this year and send a big congratulations to all our winners from the Leaders in F&B Awards 2018. It is the remarkable people in this industry that keep it going and we hope the next year brings more prosperity and suc- cess within the hospitality market. Happy New Year! Regards, Mahak A note from the editor M a h a k M a n n a n @MahakLFC S U B S C R I B E subscriptions@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net Editor Mahak Mannan Mahak@bncpublishing.net Group Commercial Director Samer Alloush samer@bncpublishing.net Contributor Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net Marketing Manager Mark Anthony Monzon Mark@bncpublishing.net Photographer Farooq Salik Additional Photography Ignacio Sotoronde PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Catering News ME contact samer@bncpublishing.net T +971 55 776 4670 All rights reserved © 2014. Opinions expressed are solely those of the contributors. Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by UPP
Issue #005 What's cooking? December 2018 Find out why Northern Ireland is named the World’s Best Food Destination* Armagh Cider Company was formed in 2006 with the aim of making apple juice ‘from blossom to bottle’ on their home farm in Co Armagh. It offers consumers authentic, hand crafted, completely natural apple products with genuine provenance and heritage behind them that deliver on quality and taste. www.armaghcider.com The team at Bailies Coffee are roasters with Belfast roots, with a world-class roastery and coffee R&D lab; a reach that stretches across the world to their Direct Trade farming partners who provide sustainable, high quality coffees. www.bailiescoffee.com Crust & Crumb pride themselves in being one of Ireland’s leading manufacturers of fresh pizza and pizza bases for the retail and food service sectors. Their team of dedicated craft bakers have been producing pizzas for over ten years now and with the help of their master baker Clemente from Northern Italy. www.crust-crumb.com Glastry Farm produces luxury dairy ice cream and dairy free sorbets. Only the most premium milk produced from the award winning pedigree dairy cows is used to produce this luxury ice cream fresh on the farm. www.glastryfarm.com Glenarm Organic Salmon Ltd is the only salmon producer in the Irish Sea and supplies fresh and smoked salmon to customers worldwide. Their rearing processes produce salmon that are a real and sustainable alternative to wild fish. www.glenarmorganicsalmon.com Glens of Antrim Crisps have created a range of Sweet Potato Crisps and Thick Cut Jacket Potato Crisps which come in a variety of different flavours. Selecting only the finest produce they create full on flavour hand cooked crisps, which are all gluten free and contain no artificial colours or flavours. www.goacrisps.com Mackle Petfoods is a leader in pet food products and is supported by vets and specialist pet nutritionist’s. Their quality products are created and manufactured to strict quality guidelines with full traceability back to origin. www.macklepetfoods.com Sea Source is a co-operative owned by Northern Ireland fishermen. They aim to supply high-quality, wild caught and sustainable seafood while building a future for other fishermen through optimising every opportunity provided by the marine environment. www.seasource.com Northern Ireland is best known for its pure, natural, quality produce and is considered a world leader in food traceability. Food and Drink from Northern Ireland is exported to over 70 countries and regularly features in global awards for outstanding taste including the UK Great Taste Awards, the World Cheese Awards, and the Blas na hÉireann, Irish Food and Drink Awards. Our reputation as a source of quality foods, and the growing importance for food provenance has resulted in our exports going up 60% in the region, with dairy leading the growth. The 12 companies in the trade mission are from varied categories and will meet new and existing buyers and distributors in UAE and Saudi Arabia. 9th - 13th December 2018 12 Northern Irish companies on UAE and Saudi Arabia trade mission Heavenly is the award winning snack range. They are packed with superfoods and offer parents a healthy snack alternative for their babies and toddlers from 6 months+. With no added sugar or salt, Heavenly are leading the way in helping parents provide a healthier lifestyle choice for the future generation. www.heavenlytasty.com Holmes Bakery produces a superb range of savoury bakes, desserts and biscuits. The ‘Holmes Bakery’ brand represent a unique blend of traditional recipes and ingredients with convenience. A full range of private label solutions are also available. www.holmesbakery.com Forest Feast is the ‘go to’ brand for healthier dried fruit and nuts. With an extensive and innovative range available including ‘Baked Not Fried’ savoury pouch packs with premium nuts which are packed full of protein, fibre and essential fats. www.forestfeast.com Kettyle are the original “Dry Aged Company”, but their hunger for innovation has seen them recently investing in and patenting their Salt Moss Aging Cave. This unique process is an industry first and is fully IP protected. www.kettyleirishfoods.com If you are interested in meeting with any of our companies, please contact our team: Sheethal Rishi – Oman & UAE E: sheethal.rishi@investni.com Wissam Saadi – Saudi Arabia E: wissam.saadi@investni.com InvestNI.com/IMEA *International Tourism & Travel Awards 2018
Hotel & Catering NEWS ME www.hotelnewsme.com 10 News December 2018 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 Trade between Italy and the Middle East reached over €900 million in professional hospi- tality and approximately €440 million in F&B in the first se- mester of 2018. An event for the region’s food, agriculture, and hospital- ity professionals took place in Dubai last month focusing on Italian taste and lifestyle organ- ised by Fiera Milano: HostMi- lano, one of the world’s lead- ing events for the professional hospitality industry, and Tutto- food, Italy’s international food and agriculture trade fair. The theme of the convention was innovation and excellence to support the growth of the food and hospitality sector in the Gulf and involved about 70 selected representatives of the region’s business community, including 50 buyers from the United Arab Emirates, Kuwait, and Bahrain. The interest the event at- tracted reflects opportunities in the growing trade between the two countries. According to figures from the Ulisse In- formation System, the region’s market imported hospitality products worth of more than €12 billion last year, and Italy represented about 8% of these imports, worth about €915 mil- Trade Trade Strengthens Between UAE And Italy lion. The area’s imports have grown by a total of €2.9 billion over the past five years and Ital- ian sales have grown by €252 million. The forecast for 2018- 2021 suggests that imports in the sector will grow by an ad- ditional €1.9 billion in the area. According to ISTAT and ITA figures, Italian trade in F&B within the Middle East was worth about €410 mil- lion in exports and more than €26.5 million in imports in the first half of 2018 alone. Baked goods (€106.6 million) and miscellaneous food products (€154.4 million) are the most demanded products exported from Italy to the Middle East, while the biggest imports are processed preserved meats (€14.8 million) and processed and frozen fruit and vegetables (€4.2 million). The event was organised by Fiera Milano and significant stops on the promotional tour for the event include Mexico City, Lima, Munich, Moscow, Boston, Chicago, Las Vegas, and Orlando in addition to sev- eral locations within Italy.
Hotel & Catering NEWS ME 11 Issue #005 News December 2018 new launch partnership Dusit Thani Dubai has intro- duced a one-of-a-kind dining experience simulating a tra- ditional Asian hawker cen- tre, the latest addition to its line-up of restaurants such as Jones the Grocer, Nippon Bottle Company, and Benja- rong. Named after the floor on which it’s located, 24TH St. is a bustling eatery offer- ing a street-inspired culinary experience featuring four spe- ciality kiosks. 24TH St. focuses on offering an exciting take on traditional Korean, Chinese, Japanese, and Indian street food cul- This new alliance grants all Hotelbeds Group brands, Ho- telbeds, Bedsonline, Tourico Holidays, and GTA, direct real time access to over 1.4 mil- lion Millennium Hotels and Resorts’ annual room nights in more than 60 global business and leisure travel destinations. The agreement will strength- en Millennium Hotels and Re- sorts’ distribution through Ho- telbeds’ presence in more than 140 markets, spanning a wide range of channels including airlines, MICE operators, point redemption schemes, retail travel agencies, and tour opera- tors representing over 60,000 travel distributors. These chan- nels of distribution help hotels access a wider international Dusit Thani Unveils A New Culinary Street Hotelbeds Partners With Millennium Hotels And Resorts tures. Each kiosk expresses its own individual character, tak- ing design influences from the country of its origin. Regional vice president of reach and end-customer pro- files, who typically reserve with long lead times and have low cancellation rates. Head of global chains, Ho- telbeds Group, Mark Redmond commented: “We are delighted to be connecting with Millenni- um Hotels and Resorts’ global Dusit International for EMEA, Prateek Kumar, commented on the new opening, saying: “Hawker dining concept has been an essential part of the hospitality offering. This will be a strong relationship in de- livering special rates and avail- ability across the MHR portfo- lio to our clients, while giving MHR access to high margin, niche segments of the travel market.” Senior vice president digital, culture in Southeast Asia and the street-style food model is now steadily winning over people’s taste buds in the UAE. With this in mind, we have incorporated an interest- ing and bespoke dining expe- rience. With our latest con- cept venture, we are confident that 24TH St. will be the new address for a distinct Asian food haven.” Guests can make their jour- ney through a myriad of bold flavours and spices, served from the kitchens of Kim’s Ko- rean, Lucy Wong’s, Momo San, and Chatakana. distribution, and revenue strat- egy, Millennium Hotels and Re- sorts, Nayan Peshkar, said: “We are very pleased to be working with Hotelbeds. This supports the group’s wider distribution strategy of reducing reliance on static rate and room agree- ments in the leisure segment.”
Hotel & Catering NEWS ME www.hotelnewsme.com 12 News December 2018 Sami Nasser and Marc Descrozaille have been appointed as chief operating officers at the group’s regional office. Both individuals will be based out of Ac- corHotels’ Dubai office and will report directly to Mark Willis who was recently appointed as the chief executive officer of AccorHotels Middle East and Africa. Commenting on the appointments, Mark Willis said: “Both Sami and Marc have demonstrated a deep understand- ing of the travel and hospitality indus- try in the Middle East and Africa, con- tributing heavily to the success of their respective organsations. I am delighted to bring them on board as chief operat- ing officers and remain confident that their expertise and insights will enable AccorHotels to reinforce its leadership position in this dynamic and rapidly growing region.” Appointments AccorHotels Announces Two New Chief Operating Officers Nasser joins from his recent role as chief operating officer, Luxury Brands, Middle East for AccorHotels where he oversaw a portfolio of 40 hotels in the region. Within his new role, Nasser will directly oversee over 125 operational ho- tels and 50 hotels in the pipeline across all brands in North Africa, Levant, Saudi Arabia, and the Indian Ocean. He brings over 25 years of hospitality experience having held strategic roles in multiple international brands, including AccorHotels and FRHI Hotels & Resorts, in operations, sales, and distribution. During the past two years, following the integration of FRHI, Nasser drove operational success in the areas of repu- tation management and guest satisfac- tion in addition to developing a robust talent pipeline for general managers. Descrozaille brings more than 20 years of experience across a broad spectrum of disciplines in Africa, Eu- rope, and the Middle East where he has worked for leading hospitality companies including Radisson Hotels Group, Hilton Hotels, and the Savoy Group. He also served as a consultant at KPMG, providing valuable insights for upscale hotel projects and leisure concepts in Europe. Descrozaille holds an MBA in Inter- national Hospitality Management from Cornell-Essec and is a graduate of Laus- anne Hotel School. These senior appointments come dur- ing a time of record growth in the Middle East and Africa for the group, opening an average of two hotels every month and reaching milestones from guest sat- isfaction and reputation management to positive employee engagement.
Hotel & Catering NEWS ME 13 Issue #005 New launch JRG Dubai, the home-grown restaurant management com- pany, is launching two brand new dining concepts at Dubai Hills Golf Club in the heart of Dubai Hills Estate. The new outlets represent the first formal collaboration between JRG Dubai, the name behind hospitality brands such as Pierchic, Pai Thai, Trattoria Toscana, The Noodle House, and Flow with developers Emaar Properties and Meraas. Featuring views of the 18- hole championship course in Dubai Hills Estate, the Dubai Hills Golf Club outlets being overseen by JRG Dubai include The Duck Hook, a sporting country-style gastropub, and Hillhouse Brasserie, an upmar- ket boulangerie and brasserie. The magnitude of the project has seen JRG Dubai employ the same hospital- ity team which brought in- ternational brands The Ivy and Rivington Grill to Dubai. According to Emma Banks, managing director of JRG Dubai, guests at The Duck Hook and Hillhouse Brasserie can expect the same inimita- ble and unique style, service, and attention to excellence. “These exciting new con- cepts will become the culinary heart and lifestyle soul of this new residential and leisure community,” said Banks. “While both new concepts will offer relaxed yet refined dining options, guests can be assured of the same signa- ture brand elements common across JRG Dubai outlets. They will be top quality, guest- JRG Dubai Set To Open Two New Venues This Year orientated, and underpinned by the group’s commitment to sustainability and environ- mental responsibility.” The Duck Hook promises an upgrade on the typical 19th hole experience, with classic gastropub favourites reimag- ined by JRG Dubai’s culinary team. A characterful, raffish pub-style venue themed on country pursuits, The Duck Hook will offer classic pub grub meets modern European fare, while draught hops and an artful selection of house tinctures will appease diners. Hillhouse Brasserie is a chic and casual all-day eatery and community hangout. During the family-friendly day vibe, Hillhouse Brasserie will serve coffee and hearty food. As the sun goes down, Hillhouse News December 2018 Brasserie will transform from a homely boulangerie into a brasserie where the focus on quality will align with value for money. As per JRG Dubai’s focus on sustainability, both new restaurants will source local ingredients where possible, avoid single-use plastics, and offer filtered local water rather than imported water.
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Hotel & Catering NEWS ME www.hotelnewsme.com 18 Sustainability Known all over the world as the Emerald Isle, the island of Ireland is filled with and sur- rounded by natural resources, a mild climate, a luscious green countryside, and vast blue oceans. A country rich with culture and traditions, Ireland holds a strong reputation as a source of natural, high quality, and sustainable food products un- der Origin Green – the world’s first national food sustainabil- ity programme. Origin Green is a voluntary and independently verified pro- gramme run by Bord Bia, the Irish Food Board, which aims to protect and sustain Ireland’s natural resources by reduc- ing the environmental impact of food production. By sourc- Origin Green Builds On Sustainability ing from Origin Green verified members, foodservice operators in the United Arab Emirates can expect guarantees around sustainable raw material sourc- ing, sustainable production pro- cesses, and social sustainability. Bord Bia recently released the Consumer Lifestyle Trends report which examined con- sumption drivers in the food and drink sector across mul- tiple countries including the UAE. The study found that consumers are becoming more concerned with how food is produced, from both ethical and sustainable standpoints. “This growing affluence in the UAE will bring new chal- lenges but also many new op- portunities as consumers look for premium food experiences and expect the highest quality food ingredients,” says Gillian O’Neill of Fine Foods Éire. Her company hosts an exten- sive portfolio of Irish suppliers available in the UAE including Origin Green members John Stone, Goatsbridge Trout, and Maria Lucia Bakes. Fine Foods Éire has just added Origin Green verified members Cooleeney Farm and Killowen Farm to its list of Irish suppliers. Coolee- ney Farm delivers farmhouse cheese to the UAE foodser- vice sector via Breda Maher’s Cooleeney Farm in Tipperary, while Killowen Farm in Wex- ford supplies a range of pre- mium yoghurts to hotels and restaurants in the UAE. “What connects Ireland and the UAE together is a common desire to provide safe, nutritious food to our consumers,” said O’Neill. “We share an understanding that security of supply is key to allowing us to plan ahead for growth and success and that’s why the Origin Green programme acts as a stamp of approval, bringing quality, traceability, and sustainability from farm to fork.” “It’s an exciting time for Irish food companies in the UAE,” added O’Neill. “All of these Irish companies are now ready to capitalise on the growing profile of Ireland as a producer of sustainable food and drink and meet the grow- ing expectations of foodservice consumers in UAE.” News December 2018
Hotel & Catering NEWS ME 19 Issue #005 News December 2018 Al Habtoor Group has appointed Rahim Abu Omar as the new chief operating of- ficer, Hospitality Division. A seasoned hospitality management professional, Abu Omar has played an active role in successfully launching the group’s landmark properties like the Metropolitan Beach Resort & Club, Metropolitan Palace Hotel Dubai, Met- ropolitan Palace Hotel Beirut, Habtoor Grand Beirut, and Habtoor Grand Re- sort in Dubai. Prior to his appointment as general manager at The Ritz-Carlton Buda- pest, he served as chief executive of- ficer of Habtoor Hotels from 1999 to 2011 and led the rebranding of numer- ous properties under the Habtoor Hos- pitality brand. Abu Omar started his career as a sales executive at the Metropolitan Ho- tel Dubai where he spent 10 years in various positions, with an emphasis on sales and marketing until he was ap- Appointments New COO Joins Al Habtoor Group pointed general manager at the Dubai property in 1992. The original Metro- politan Hotel, which was built in 1979, was demolished to make way for Al Habtoor City, a landmark development incorporating three 5-star hotels and three luxury residential towers along the Dubai Water Canal. He also held the position of general manager for the Metropolitan Beach Resort & Club, today rebranded to the Habtoor Grand Resort, Autograph Collection. Abu Omar attended Cornell Uni- versity with a concentration on hotel advanced management and holds a Bachelor of Science degree in business management and chemistry from the University of Jordan. He has served as a member of the first Hotel Committee of Dubai Department of Tourism and Commerce Marketing. Khalaf Ahmad Al Habtoor, found- ing chairman of the Al Habtoor Group said, “I am delighted to welcome Ra- him Abu Omar back to the Dubai head- quarters and in a leadership role as our local and international hotel portfolio continues to grow from strength to strength. We have worked together for over three decades and I trust he will be successful in his new role with the hospitality division.” Commenting on the changing land- scape of the Dubai tourism sector, Ra- him Abu Omar said, “Today, hoteliers face new challenges including market oversupply, taxation, and difficulty of re- taining qualified staff due to opening of new hotels. I firmly believe that Habtoor Hospitality can outperform larger chains by paying more attention to detail, controlling expenses without affecting luxury standards as well as using social media and internet platforms to interact with guests. Habtoor Hospitality’s offer- ing is by large better than major chains, the rest is easy to fix to become number one in the market.”
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION FRENCH BUTTER, THE SECRET TO MAKE THE DIFFERENCE BUTTER: COOK IT OR SPREAD IT! Butter is a food, much more than a mere ingredient, and it reveals numerous flavors. It fits into elaborate dishes and simple recipes alike. Nowadays, we readily place it at the table, at the forefront, as we would do a noble product. Butter, an essential ingredient for new culinary trends, is an ever-renewed source of inspiration. BUTTER, OIL, MARGARINE: WHICH ONE HAS THE HIGHEST FAT CONTENT? Butter and margarine have the same fat content: 82%. Butter is animal-derived, from cow’s milk; and margarine is from vegetable origin, from sunflower seeds. However, oil (regardless of its type or origin) has a 100% fat content. WHITE BUTTER, YELLOW BUTTER, WHAT’S THE DIFFERENCE? Be it yellow or white, butter contains 82% of fat. The yellow color is the result of beta-carotene, which is naturally found in milk and transforms into vitamin A in the body. Beta-carotene is found in grass fed cows: the more grass a cow eats, the more likely the butter will be yellow in colour. Consequently, butter is stronger in colour during spring, as cows eat fresh grass. Summer butter is also richer in vitamin D: it is synthesized by the cow when it is exposed to the sun, which in turn is found in the milk and the butter. In Europe, cows eat grass in the meadow, that’s why you can find both white and yellow European butter! FIRST THINGS FIRST, WHAT IS BUTTER? Butter is the milk fat obtained by beating the cream pulled from milk. It consists, according to the regulations, of a minimum of 82 % of fats of dairy origin and of a maximum of 16 % of wa- ter in the form of droplets. NOT ALL BUTTER ARE CREATED EQUAL The best butter takes time to make. In Europe, the process of making butter is comprised of seven stages from milking, to the dairy to the packaging. Above all, it is necessary to respect the time of ma- turation, of churning, of kneading. The time spent is what gives added value to the product: the taste, the aroma, the texture. So of course you will have understood: origin is one of the most important fac- tors when choosing butter. European butter is an entirely natural product in its pure state. Making 1kg of butter requires 22 liters of milk. And that’s it! By law, in France, only salt can then be added, to obtain a salted butter. It has been made the same way for thousands of years and is still as smooth, soft, and delicious as it always has been. Even through the ages, it has remained a natural and traditional product, an emblem of European agri- culture and gastronomic cultures. Embedded in regional products and an- cestral expertise, it is the benchmark pro- duct of pleasure and gastronomy. Did you know? European Butter is 100% natural: soley containing cream, milk and ferments. — European Butter is a traditional product, an emblem of European agriculture and gastronomic cultures. — European Butter Can be yellow as a result of the grass which the cows eat! The content of this advertorial represents the views of the author only and is his sole responsibility. The European Commission do not accept any responsibility for any use that may be made of the information it contains. White, yellow, tender, smooth, soft, flavored, salted… Butter takes many forms, textures, colors and flavors. How can you tell the difference and how do you choose the best one? AUTHENTIC BUTTER A SOURCE OF PLEASURE
Chef Maroun Chedid’s reveals his secrets when working with European Butter: According to me, the most important thing when cooking with butter is to choose carefully a high quality butter because it composes the main base of a recipe and can drastically change your dish. European butter is always a good choice to offer the best quality dish to our customers. I have some secrets when working with European butter, for instance when I emulsify my sauces I always use knobs of very fresh butter to keep them from breaking and ensure they remain stable. Another tips for you to obtain a new dimension of flavor with a long-lasting taste in mouth; umami, is to use smoked butter. Bon Appétit ! COOKING WITH BUTTER IS A MAJOR BASIS OF EUROPEAN CULINARY HISTORY More than 95% of chefs in France and Europe say that butter is essential for cooking and baking, especially for its flavor. Its malleable texture enables it to create audacious fantasies. This is why it is now widely used in cutting edge and refined dishes. But, above all, this aroma capturer has tickled the imagination of chefs, who create unusual, sophisticated recipes to surprise audiences of consumers who are becoming increasingly numerous and demanding. According to Eric Trochon, Meilleur Ouvrier de France 2011, “Butter is an incredible holder of aromas, the buttery note prolongs the taste of food in the mouth. It ennobles the simplest products and provides that little «French twist» which is essential for all other preparations.” THE RIGHT AMOUNT OF EUROPEAN BUTTER. AND A DASH OF EXPERTISE Every chef has his own tips and secrets to use it wisely and in the right way. Above all, they recommend always choosing high quality butter containing 82% fat and, in particular, to avoid substitute products such as vegetable fats and other blends. Using European butter ensures this high quality. Cooking with butter requires managing it as a raw material. In the same way as any other product, it has to be respected to preserve its qualities. Not overcooking it, not adding too much, to obtain the most flavorful dish, which must never leave an impression of fattiness or heaviness. BUTTER IN MIDDLE EASTERN RECIPES? WHAT A GOOD IDEA! Cuisine is in perpetual movement. Worldwide, chefs are rewriting the traditional codes for more creative cooking. The secret to achieving a modern approach? Using adaptable products like European butter! Chef Maroun Chedid, from Beirut, Lebanon, told us: “European butter is a versatile product, a delicious enhancer for so many foods and the essential ingredient for baking”
Hotel & Catering NEWS ME www.hotelnewsme.com 24 Harriet Type has joined the IHG hotel cluster team in Dubai Festival City to head up marketing communica- tions for InterContinental, InterContinental Residence Suites, Crowne Plaza, and Holiday Inn. Type transferred from Crowne Plaza Dubai located on Sheikh Zayed Road and has been in the region for almost 13 years, having originally moved to the UAE to work for Jumeirah Group as a brand InterContinental Hotels Appoints New Director Of Marketing manager. She has been a well known face in the Dubai hospi- tality marketing scene, having been the director of commu- nications for the pre-opening teams of both Fairmont Bab Al Bahr, and then Fairmont The Palm before joining the Fairmont Raffles Hotel In- ternational regional office as regional director of partner marketing for the Middle East, Africa, and India. She has also consulted for Warwick Hotels & Resorts before joining IHG. Hilton Dubai The Walk has announced the appointment of Gisele Clark as the hotel manager at the property. Clark will be joining the hotel with over 20 years of experience in hospitality leadership, which includes managing and moti- vating teams to ensure they achieve high-quality results. An experienced hotelier, Clark has a proven track re- cord of success. Her career began with Thistle Hotels in London before joining The London Marriott County Hall Hotel in 1999 as opera- tions manager. After eight years with Marriott Hotels and Whitbread, Clark joined the Firmdale Hotels as hotel manager of The Soho Hotel New Hotel Manager at Hilton Dubai The Walk in London and then moved to The Knightsbridge Hotel. Clark moved to the United Arab Emirates, joining Jumeirah Group in 2010 as general man- ager, operations support for the MEASA region managing the pre-opening for hotels under development. She stayed post opening at Jumeirah Vittaveli Maldives as general manager before returning to Dubai as the hotel manager at Jumeirah Mina Al Salam, where she took the hotel through an extensive refurbishment program. “I am very happy to be joining the Hilton Dubai The Walk team as the new hotel manager and I look forward to contributing to the success of the property,” she said. News December 2018 Appointments Appointments
Hotel & Catering NEWS ME 25 Issue #005 Freedom Pizza, the UAE’s homegrown organic pizza brand, has announced the launch of its joint venture with Wild Peeta. Their new store is now open in Dubai Marina and to celebrate the launch they are giving cus- tomers the opportunity to try one of their gourmet shawarma sand- wiches, hummus, and fatayer pie when they download the Wild Peeta app for the first time. As an official operating part- ner of Freedom Pizza, Wild Pee- ta will utilise Freedom’s online ordering platform, as well as its delivery fleet. The two locally es- tablished healthy food ventures are planning to open additional outlets in 2019, as part of Free- dom’s growing franchise plan. Ian Ohan, Freedom Pizza’s founder and CEO said: “We are so excited to bring back Wild Peeta to the community of the UAE. In many ways, it was des- tined to happen. Two local com- panies with regional and global ambitions, working together to bring healthy, awesome food to the UAE, the synergy is appar- ent. Mohamed and Peyman’s Wild Peeta Joins the Freedom Movement concept is so good, you have to try it to believe it.” Wild Peeta’s famous Sha- warmas are inspired by healthy recipes collected by Emirati en- trepreneurs, Mohamed and Pey- man Parham Al Awadhi, as they travelled the world filming their YouTube series, Peeta Planet. The food outlet’s signature sand- wiches such as the toum legit and kale chimichurri in addition to the bajella foul dip appetiser, have been labelled as some of the top favourites by restaurant visitors. The delivery-only store will serve Dubai Marina, Jumei- rah Lake Towers, Emirates Liv- ing, Dubai Media City, and the surrounding areas. Fans of Wild Peeta can choose from pita or Emirati falazee wraps, baked fresh daily from Freedom’s multi-grain dough, filled with produce from Green- heart Organic Farm. The quality chicken and beef are hormone and antibiotic free, and can be served alongside a range of sauc- es, such as pomegranate ketch- up, green monster, and Umm Saqr chili Sauces. Radisson Hotel Group has launched their regional cam- paign with SOS Children’s Vil- lages International, Gulf Area Office to support vulnerable children in the Middle East and North Africa. The regional launch follows the announce- ment made earlier this year of the global partnership between Radisson Hotel Group and SOS Children’s Villages, the world’s largest not-for-profit organ- isation dedicated to building stable families for orphaned, abandoned, and other vulner- able children. The local collaboration in- cludes fundraising and youth empowerment aspects wherein the fundraising initiative gives guests staying at Radisson Ho- tel Group’s hotels in Dubai the option to donate AED5 upon check out towards SOS Chil- dren’s Villages. The properties participating in this initiative include Radisson Blu Dubai Deira Creek, Radisson Blu Dubai Media City, Radisson Blu Dubai Waterfront, Radis- son Blu Dubai Silicon Oasis and Park Inn by Radisson Dubai Motor City. All contri- butions raised during the cam- paign will directly go to benefit the holistic educational, health and development needs of Arab children who have lost paren- tal care and have been given a new home and opportunities for their future through SOS Children’s Villages. Radisson Blu Dubai Deira Creek, Radisson Blu Dubai Me- dia City and Radisson Blu Dubai Waterfront will also be sponsor- ing four youth under SOS care under a hospitality internship Radisson Uplifts Vulnerable Youth program up to six months, with a view to offer successful candi- dates permanent employment following the program. Under the global partnership with SOS Children’s Villages, Radisson Hotel Group aims to have its 1,100 hotels in operation spon- sor the upbringing and educa- tion of at least one child per hotel and help establish mean- ingful local relationships with SOS Villages worldwide. Tim Cordon, area senior vice president, Middle East, Tur- key & Africa, Radisson Hotel Group said: “We are delighted to launch the partnership be- tween Radisson Hotel Group and SOS Children’s Villages in the Middle East and North Af- rica. Our Responsible Business program is a core pillar of our business and these important initiatives provide a way to di- rectly contribute towards the upbringing and living costs of the children in the SOS Chil- dren’s Villages in the region”. Jumana Abu-Hannoud, man- aging director, SOS Children’s Villages, Gulf Area Office said: “Partnerships for develop- ment are a cornerstone of our work, with the help of global partners such as the Radisson Hotel Group, we can continue to support vulnerable children and reach out to more children and youth in need. We strive to provide access to decent em- ployment which is another as- pect that our local partnership with Radisson Hotel Group provides, through securing internships and economic em- powerment opportunities for vulnerable youth across a num- ber of hotels.” News December 2018 Partnerships Initiatives
A rare jewel in the rocky contours of the vast Saiq Plateau on Oman’s fabled Green Mountain, Anantara Al Jabal Al Akhdar Resort is the highest five star luxury resort in the Middle East. ln this extraordinary destination, the true source of adventure is revealed through Anantara’s distinctive natural luxury and innovative Omani hospitality. Telephone: +968 2521 8000 Email: reservations.aaja@anantara.com Book at anantara.com Your #MountainEscape Awaits. VISIT ANANTARA.COM ASIA MIDDLE EAST AFRICA EUROPE
LIFE IS A JOURNEY
Hotel & Catering NEWS ME www.hotelnewsme.com 28 The 24th edition of Gulfood, the world's largest annual food & beverage event is slotted for 17–21 February 2019 at the Dubai World Trade Centre. The event attracts more than 98,000 visitors and 5,000 exhibitors to connect, share ideas, and secure F&B trade, annually. Hosted under the theme ‘The World of Food, The World of Good’, this re- vamped edition will introduce brand new features designed to unveil the latest consumer trends, innovations, trade op- portunities, and a battle of in- ternational flavours. Highlights at the upcoming edition of Gulfood Tastes of the World As consumers become more accustomed to different types of cuisine, food producers are looking to integrate interna- tional ingredients and flavour formats into their products. Siz- zling onto the Gulfood lineup in 2019, Tastes of the World cel- ebrates food as a diverse, sen- sory pleasure that is set apart by its country of origin. Whether traditional, modern, fusion or provocatively unorthodox, this festival-style feature rewards international chefs based on the deliciousness of their on the spot offerings. Barbecue Masters As charcoal grilling delivers a new taste dimension to street food, progressive fine dining chefs can be seen utilising open fire and smoking methods to create versatile dishes across ev- ery dining course. At Gulfood 2019, meat and poultry will be all fired up as Gulfood Returns at DWTC CxO Club Expect the unexpected at this closed-door social breakfast club that kicks off with a disruptive bang during Gulfood 2019. Gulfood Innovation Summit Don’t miss this multi-track conference covering consumer trends, product innovation, and industry success cases. Discover Zone Back by popular demand, this year will integrate two brand new cate- gories for an enhanced onsite shop- ping experience that puts new prod- uct releases under the spotlight. Global Industry Outlook Report Launched in 2018, the Gulfood Global Industry Outlook Report is a comprehensive market study featuring trade discussions with local and global manufacturers, distributors, trade associations, and government entities. Watch this space for the 2019 edition being launched in tandem with the live Gulfood event. Visit gulfood.com to register for fast- track entry. Users who pay for their Gulfood ticket today will save AED 150 against the onsite price (paying AED270 instead of AED 420). Of- fer ends 7 February 2019. part of the brand new Barbecue Masters feature. Join this open- air feast as a host of celebrity pitmasters demonstrate their honed methods, from meat se- lection through to preparation and cooking. Start-up Programme Unique launches from un- likely sources will be influenc- ing your business decisions in 2019. In this adaptive climate, the Gulfood Start-up Pro- gramme welcomes hands-on entrepreneurs to demonstrate how their contribution to the food industry is lighting the way to a smarter tomorrow. News December 2018 Events
Hotel & Catering NEWS ME 29 Issue #005 AccorHotels has announced the appointment of Yigit Sezgin as its new chief commercial officer, Middle East & Africa. Based in Dubai, Sezgin will oversee all commercial disci- plines for the region, including dedicated sales support, digital marketing, brand marketing, communications, loyalty, part- nerships, business intelligence, and revenue management. One of his main priorities will be to lead the group’s digital transfor- mation in the area, drive brand development and delivery as well as integrating business streams, especially as it relates to the group’s loyalty program. Commenting on the appoint- ment, AccorHotels Middle East & Africa, CEO, Mark Willis said: “We are pleased to have Yigit return to Dubai and take New CcO at AccorHotels ing my global expertise to Ac- corHotels’ unique portfolio,” the new CCO said. “We manage some of the most iconic brands in the world, so it’s a very exciting time to be a part of this innovative company.” Sezgin joins AccorHotels from Bilgili Holding, a Turkish invest- ment group devoted to develop- ing real estate and tourism in Turkey and beyond. As the CEO of Bilgili Holding, Sezgin’s port- folio included an array of lifestyle and luxury properties, including the W Istanbul, Soho House, Peninsula Hotel, Aman Resorts, Ritz Carlton & Mandarin Orien- tal Residences, and the Radisson Blu Conference & Airport Hotel. Having lived and worked in eight international markets over a span of 20 years, Sezgin has held se- nior leadership roles with mul- tinational groups including Ritz- Carlton, Wilton International and Hilton Hotels. He spent ten years with the Radisson Hotel Group (formerly Carlson Rezidor), driv- ing commercial development and strategic performance, with the majority of those years spent in Dubai overseeing more than 100 hotels and global sales offices as the group’s global head of sales and marketing. on this critical position within our group. He’ll play a funda- mental role in consolidating our commercial activity in the Middle East and Africa, driv- ing our top-line performance and providing even healthier returns for our valued partners and stakeholders.” “With two decades of inter- national hospitality experience, I’m looking forward to bring- ELEGANT LIGHTING SOLUTIONS sales@DesertRiver.com | +971 4 323 3636 News December 2018 Appointments
Hotel & Catering NEWS ME www.hotelnewsme.com 30 Opinion December 2018 Nizar Darwish, executive director, Private Equity at Regulus Capital tells us how Johnny Rockets is changing ways in line with market trends. The Rise Of Fast-casual Diners The quote “First we eat, then we do everything else,” is remarkably appropriate for the UAE market if we take into account its performance in the recent past. Statistically the country has graduated from an emerging market status to a dominant F&B destination. Dubai, in particular, is rivalling heavyweight cities in terms of number of restaurants per million population. Tourism is a major contributor towards the UAE economy and this contribution is forecast to hit to a tune of over AED72 billion in 2018, 5% points higher than last year. In another 10 years’ time, the figure is expected to touch AED108.4 billion as per recent statistics. All this is made possible due to the popularity of Dubai and Abu Dhabi as a destination of choice for travellers. Dubai overshot all previous figures, registering almost 16 million tourists entering the emirate in 2017, making it the most visited city in the Middle East and fourth globally. Add in the 20 million odd people expected to attend the World Exposition in 2020 it will only boost F&B spending. Each year, Johnny Rockets serves over 17 million burgers and 3.6 million kg of fries across the world. Since 1996, when Johnny Rockets opened its first international franchise, we have been continuously adapting to our customers. While the rise in tourism is proving to be a shot in the arm for the industry, Johnny Rockets have been very focused on providing to the ever-evolving needs of our local consumers. Technology has crept in every aspect of most businesses and the F&B sector isn’t any different. It’s not just about fancy machinery in the kitchen or the high- tech restaurant management software which take care of everything from shift timings, order tickets, inventory, and P&L accounting. We are gearing towards a time where consumers are making decisions based on social media and the online delivery movement has completely disrupted the entire market. Millennials alone make up around 40% of the population in the UAE. Compound that with the high smart phone penetration and internet accessibility to the population, it is not hard to believe that social media and mobile phone applications play an extremely important part. Food delivery apps have made life very convenient for consumers looking for options to satiate their cravings. Beyond convenience and the fact that now one can order food with minimal or no human interaction, mobile applications have made the entire procedure very transparent. The online food delivery market is growing rapidly with a recently conducted survey revealing that almost 60% of smartphone users have downloaded at least one delivery application. Thus, in the last couple of years, a key area of focus for us has been maintaining our service excellence on deliveries. Today we have a dedicated website and call centre specifically focused on customers who want their food delivered. We have also partnered with all major online delivery brands that specialise in timely delivery, so our food is served hot and fresh and the quality is not conceded. Through our inhouse and outsourced delivery platforms, we now serve all major locations across the UAE and food delivery now contributes to a significant portion of Johnny Rocket’s loyal client base. We are also planning our future outside the UAE and Oman. Johnny Rockets is actively targeting to expand its presence in 11 new countries across Eastern Europe and Africa. Eastern European countries are one of the fastest growing countries in Europe. Quick service restaurants are gaining significant popularity in politically stable African markets. More and more international concepts today are opening to tap into the growing middle-income population which has played a key role in shaping the infrastructure for strong supply chains in Africa. Thus, in order to capture this rapidly evolving emerging markets, we have reserved exclusive franchise development rights for Egypt, Morocco, Ethiopia, Uganda, Kenya, Tanzania, Kazakhstan, Georgia, Ukraine, Czech Republic, and Hungary. Expanding into the above-mentioned markets will strengthen our position at the forefront of the premium burger business across these countries and position us best to maximise competences.
17 - 21 FEBRUARY 2019 DUBAI WORLD TRADE CENTRE OFFER ENDS 7 FEBRUARY 2019 Get your ticket at gulfood.com REGISTER NOW & PAY AED 420 AED 270 The world’s largest annual food & beverage trade exhibition is back for its 24th edition, placing innovation and goodness at its core. See what’s fresh, cool and hot at the only food event that is truly global. Official Airline Partner Official Courier Handler Official Travel Partner Carrier Bags Sponsor Official Publisher Lanyards Sponsor Visitor Badge Pouches Sponsor Registration Area Sponsors Category Sponsor (Meat & Poultry) Silver Sponsor & Carrier Bags Organised By
Hotel & Catering NEWS ME www.hotelnewsme.com 32 BNC Publishing’s resident food aficionado, Mark Anthony Monzon discovers the best new restaurants in town. BB Social Dining BB Social Dining is a licensed concept tucked inside the Gate Village of Dubai’s financial district. Derived from the Arabic word, Habibi, which means love, BB Social Dining or BB for short is the brainchild of the three owners, chef patron Alex Stumpf, Spero Panagakis, and Shab Stumpf. BB is far from being your average restaurant. For starters, the interiors are designed by James Michael Lees from Studio Hopscotch in London and to make it stand out from other Asian restaurants, he replaced the overused oriental design with a refined European interior. It is also divided into three levels, the restaurant, kitchen and lounge bar, and the al fresco garden and terrace area. All of these are interconnected by a sweeping spiral staircase that gives the restaurant its own unique twist. If you have been to the restaurant before, you would know that their signature dishes include the vegan bao buns. Their baked produce is made from scratch in the kitchen overnight by a designated baker. The reason for my visit was because they have created a series of new #BBSecretMenu dishes to showcase their specials and celebrate the restaurant’s first anniversary. Some of the #BBSecretmenu dishes that we tried included the Wagyu katsu, crispy tuna tartare, salt and pepper calamari, and sea bream ceviche. For the bao, they have introduced the lamb kofta and in the barbecue section, the highlight of the dinner was the truffled rib-eye and wasabi lobster. All of these were truly amazing, and I could not find a fault in any of the dishes. The service is one of the best that I have ever experienced in Dubai. The staff were attentive and kept an eye on each of the guests. Overall, the BB dining experience was certainly memorable, and I found everything from the food to the service noteworthy. It’s a very laid-back place and highly recommended even for the most discerning and sophisticated palates. Gastronomy Uncovered December 2018 To discover more dining gems in the city, follow Mark on Instagram @markmyworldblog or visit www.markmyworld.me
www.host.fieramilano.it/en
Cover Story December 2018 Hotel & Catering NEWS ME www.hotelnewsme.com 34
Cover Story December 2018 BNC Publishing hosted the F&B industry at a glittering ceremony on14 November at Hilton, Al Habtoor City for the Leaders in F&B Awards, presented by du, and the winners have been revealed here. A night to remember Hotel & Catering NEWS ME 35 Issue #005
Cover Story December 2018 “It’s been over a year that we have devoted our philosophy on this long road of sustainability and while we are only half way there at the moment, we will get to 100% suitability soon and it is great to win this award for our dedication.” Luca Gardiali, general manager, Pierchic Leading Sustainable Restaurant Pierchic Hotel & Catering NEWS ME www.hotelnewsme.com 36
Cover Story December 2018 “Thank you so much for the award. We really appreciate it and as a new home-grown business, this means a lot to us. We are husband and wife team an our venture is a very humble place and reflects the type of food we are offering.” Madil Al-Khatib, Co-founder, The Roost Rotisserie. Leading Healthy Restaurant The Roost Rotisserie Hotel & Catering NEWS ME 37 Issue #005
Cover Story December 2018 “We are very happy to receive this recognition, because we are home-grown through and through. We are very proud to showcase our Indian culture to the rest of the world.” Rohith Muralya, director, concept cuisine, India Palace Leading Home-Grown Restaurant Brand India Palace Hotel & Catering NEWS ME www.hotelnewsme.com 38
Cover Story December 2018 “Thank you very much for appreciating what we are doing at Urbam RetrEAT, which is trying to help small businesses and we look forward to more success with the community’s support. We are very excited and happy to receive this recognition, especially since we have been open for only four months.” DanaAlsharif and Amjad Zayed, co-founders, Urban RetrEAT. Disruptor of the Year Urban RetrEAT Hotel & Catering NEWS ME 39 Issue #005
Cover Story December 2018 “Thank you so much for giving us the opportunity of being the leading fusion restaurant in the UAE. We are very thankful to BNC Publishing for giving us this award,” Zen Harrington, senior officer - Marketing, Meraas. Leading Fusion Restaurant Sikka Café Zouzou Hotel & Catering NEWS ME www.hotelnewsme.com 40
Cover Story December 2018 “We are really proud of the team, absolutely phenomenal work from everyone day in and day out, dedication and consistency has lead to our achievements.” Danny Harper, general manager, Lock Stock & Barrel, JBR The Walk Leading Nightlife Venue Lock, Stock and Barrel Hotel & Catering NEWS ME 41 Issue #005
Cover Story December 2018 “Thank you so much. We weren’t expecting this but we love to work with BNC Publishing and would like to thank the jury.” Sayed Munaf, business head, online ordering, Zomato Leading Delivery Platform Zomato Hotel & Catering NEWS ME www.hotelnewsme.com 42
Cover Story December 2018 “It is very exciting, we have had the honour to be selected Catering Company of the Year so it feels amazing.” Jimmy Sadaka, operations manager, Grandiose Catering Catering Company of the Year Grandiose Catering Hotel & Catering NEWS ME www.hotelnewsme.com 44
lacimbali_official CimbaliOfficial Premium Coffee Experience Constant Quality over Time Integrated Bidirectional Wi-Fi system Designed from LaCimbali Italian Coffee Competence and know-how in traditional Machines, the new born LaCimbali S20 widens the range of our superautomatic machines. The incorporated soluble hot chocolate system allows for a wide and varied range of beverages, making the new LaCimbali S20 the perfect solution for locations with a production of about 200 cups a day. Always with the guarantee of the highest quality in the cup.
Cover Story December 2018 “We are extremely excited to receive this award. This shows how much of hard work and innovation is put in by the team.” Vipin Khattar, general manager, Hyatt Regency Dubai Creek Heights. Best Newcomer Eve Penthouse, Hyatt Regency Dubai Creek Heights Neos, Address Downtown Hotel & Catering NEWS ME www.hotelnewsme.com 46
Cover Story December 2018 “It feels great because we just underwent a renovation and it is amazing to win an award for the interiors because a lot of heart and soul was put into it.” Kevin Joshi, marketing manager, Passion F&B. Best Interior Tresind Khofo Hotel & Catering NEWS ME 47 Issue #005
Cover Story December 2018 “We are overwhelmed and as Tasha always says, whatever you do put a piece of yourself in it, do it with love and we do everything with love, so well done to the whole team for this achievement.” Jean Mullens, operations manager, Tashas. Leading Casual Dining Restaurant Tashas Fish Market, Radisson Blu Hotel, Dubai Deira Creek Hotel & Catering NEWS ME www.hotelnewsme.com 48
Cover Story December 2018 “First and foremost, we are totally awestruck. We never expected this, but always believe in quality and standard. Our CEO Mr. Naim Madad, is the man behind all our achievements.” Wilson Varghese, operations manager, Ultra Brasserie. Leading Fast Casual Restaurant/Café Ultra Brasserie Revo Café, Anantara The Palm Dubai Resort Hotel & Catering NEWS ME 49 Issue #005
Cover Story December 2018 “It’s a mix of feelings because chef Diego and myself have been working very hard along with the team at Habtoor palace and this shows that even in difficult times, we can make it happen.” Thor di Mendoza Gomes, manager, World Cut Steakhouse. Leading Fine Dining Restaurant World Cut Steakhouse, Habtoor Palace Villa Toscana, The St. Regis Abu Dhabi Hotel & Catering NEWS ME www.hotelnewsme.com 50
Cover Story December 2018 “It is an edgy sports bar, and something which is fun, chilled, and relaxed. We just want people to enjoy watching sports at our venue.” Nick Patmore, director of F&B, JW Marriott Marquis. Leading Sports Bar Bridgewater Tavern, JW Marriott Marquis Dubai Garden on 8, Media One Hotel Hotel & Catering NEWS ME 51 Issue #005
Cover Story December 2018 Leading Brunch Concept Rose Brunch, Nikki Beach Resort & Spa Dupper, Lava Beach Club, Fairmont Fujairah Beach Resort Hotel & Catering NEWS ME www.hotelnewsme.com 52 “A long-standing tradition in all Nikki Beach locations around the world, our Rose Saturdays concept is where experiences are celebrated, with a beach getaway vibe. Tying in nicely with Nikki Beach’s mantra which is the celebration of life, the Leading Brunch Concept Award highlights our commitment to creating and sharing great experiences with high- powered entertainment.” Isabella Murgu, general manager, Nikki Beach Dubai.
Cover Story December 2018 “This is a dream come true for me.” Pastry Chef of the Year Nickola D’Souza, Steigenberger Hotel Business Bay Hotel & Catering NEWS ME 53 Issue #005
Cover Story December 2018 “I am very surprised, and very thankful to my company, Solutions Leisure. I started as a bartender, lets see where the future takes me.” Martins Jurkevics, general manager, Q43 Young F&B Leader Martins Jurkevics, Q43 Hotel & Catering NEWS ME www.hotelnewsme.com 54
Cover Story December 2018 “I was expecting this award for the last three years and it feels great to finally achieve it. I made many things behind the bar and finally this trophy has come to my home.” Sherine John, corporate beverage manager and head mixologist, Passion F&B. Bartender of the Year Sherine John, Passion F&B Hotel & Catering NEWS ME 55 Issue #005
Cover Story December 2018 It means a lot because the team has worked really hard with outstanding efforts everyday to deliver the best to all of our guests and it is nice to be recognised tonight with the award. It is well-deserved by our team.” Francis Desjardins, general manager, Fairmont Ajman. Best Service Team of the Year Fairmont Ajman Palazzo Versace Dubai Hotel & Catering NEWS ME www.hotelnewsme.com 56
Cover Story December 2018 “I feel extremely proud. I have been with the company since 2011 and am the longest serving member of the team, so it is always nice to get some recognition from your fellow peers and industry folks alike.” Spencer Hartwell, group sales and marketing director, Solutions Leisure. F&B Marketeer of the Year Spencer Hartwell, Solutions Leisure Caroline Rowe, Media One Hotel Hotel & Catering NEWS ME 57 Issue #005
Cover Story December 2018 “What an amazing feeling. Thank you very much for this recognition.” Abhijit Gurav, restaurant manager, Little Miss India Restaurant Manager of the Year Abhijit Gurav, Fairmont the Palm Selvamami Inbarabjan, Zero Gravity Hotel & Catering NEWS ME www.hotelnewsme.com 58
Cover Story December 2018 “I am very honoured to receive this award. I love the industry that I work in and am absolutely proud and privileged to work with so many people, but the biggest thing for me is to give something back to the industry and tonight has been an amazing night.” Duncan Fraser-Smith, director of Global F&B, The First Group. Leading F&B Director Duncan Fraser-Smith, The First Group Tom Arnel, Bull & Roo Hotel & Catering NEWS ME 59 Issue #005
Cover Story December 2018 “I think I am the happiest person on the planet right now, and I feel very recognised for the hard work I have done. It is a mix of emotions and I cannot describe this feeling.” Sudqi Naddaf, executive chef, Kempinski Hotel Mall of the Emirates. Chef of the Year Sudqi Naddaf, Kempinski Hotel MOE Nick Alvis & Scott Price, Folly Hotel & Catering NEWS ME www.hotelnewsme.com 60
Cover Story December 2018 “I am delighted and awestruck, and dedicate this award to the team. This goes out to the team at JRG Dubai, because without them, I would be lost every day.” Emma Banks, managing director, Jumeirah Restaurant Group. F&B Heavyweight Emma Banks, Jumeirah Restaurant Group Hotel & Catering NEWS ME 61 Issue #005
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Cover Story December 2018 Hotel & Catering NEWS ME 63 Issue #005
Hotel & Catering NEWS ME www.hotelnewsme.com 64 Event review December 2018 Open-minded, honest, and insightful are the three words that would summarise this year’s Big F&B Forum 2018, which took place on November 14 at Hilton Dubai Al Habtoor City. The morning saw more than 300 professionals from the F&B industry come together to debate and discuss practices that will define the future of this industry. Industry Outlook The Big F&B Forum 2018, presented by du, saw a record number of attendees this year from different sectors of the F&B industry, come under one roof to speak about issues within the market and how to best approach the challenges that are faced in this region. The morning commenced with a welcome address by Wissam Younane, CEO, BNC Publishing, followed by a keynote address by AbdelRahim AbuSedira, head of SME Marketing at du. Here we will give you a brief outlook on the sessions and the topics they discussed. A more detailed feature on each of the panels will be published in Hotel & Catering News ME’s upcoming editions.
Hotel & Catering NEWS ME 65 Issue #005 Event review December 2018 This panel, moderated by Farah Sawaf, managing director, Soul Communications saw Giacomo Puntel, director of F&B, Ananta- ra The Palm, Abdul Kader Sadi, managing director, Glee Hos- pitality, Moiza Saeed, regional director, Zomato Gold business, and Chris Shaw, general man- ager, The Entertainer, debate the pros and cons of discounts in today’s market. The panel laid out the difficulties that the likes Panel 1: Discounts, the good, the bad, and the ugly of it of ladies nights and happy hours brings upon businesses and the effect they have on cost, how- ever, Zomato Gold and The En- tertainer was quick to point out that when discounts are done in a controlled and systematic way, they will bring in footfall. There is certainly a need for restaurants to collectively decide where a line should be drawn when go- ing out to the public with dis- counts and offers. Platinum sponsor sponsor Exhibitors
Hotel & Catering NEWS ME www.hotelnewsme.com 66 Event review December 2018 Moderated by our MC, Bexta, the Datanalysis panel was chaired by some of the leading home-grown founders of F&B concepts in the region, which included John Buenaventura, founder, Cusinero Uno, Ziad Kamel, co-founder and direc- tor, Couqley French Bistro, Raki Phillips, co-Founder and CEO, SugarMoo Desserts, and Mirzo Hafizof, managing director, Bull- dozer Group. This panel stressed Panel 2: Datanalysis, are we making use of consumer data? on the need for dedicated data professionals in order to maxi- mise customer experience. Data is still an evolving topic in the Middle East and for the most part, it is only used by marketing teams at venues, to send out in- formation to a database. Howev- er, there is a lack of personalised targeted marketing in the region, due to the restricted methods of data collection and inability to use it to its full potential.
Hotel & Catering NEWS ME 67 Issue #005 Event review December 2018 Platinum sponsor sponsor Exhibitors
Hotel & Catering NEWS ME www.hotelnewsme.com 68 Event review December 2018 We Offer A Wide Range Of High Quality Personalised Products To Meet Your Minibar needs. Tel. no. : +971 4 348 8308 • Mobile: + 971 50 476 0068 • Email: info@pulsarfoodstuff.com • P.O. Box: 450258 - Dubai- U.A.E Website: www.pulsarfoodstuff.com Distributed by: PERSONALISED PRODUCT | PROFESSIONAL SERVICE • Personalised MiniBar Snacks • Gourmet Snack Foods • Fresh Olives • Airlines Snacks • Hotel Amenities • Corporate Gifts Ben Tobitt, group executive chef, Jumeirah Restaurant Group, Belal Kattan, executive chef, Radisson Blu Hotel Dubai Media City, Cesar Bartolini, chef de cuisine, Bread Street Kitchen by Gordon Ramsay, Luca Gagliardi, general man- ager, Pierchic, and Joanne Cook, managing director, SIAL Middle East led this discussion to address the issues restau- rants are facing in the region due to lack of home-grown produce. This panel touched on topics like the taste palate of the Middle East consumer, which has been moulded over Panel 3: Farm to table, the challenges in sourcing the years to accept tinned and genetically grown pro- duce over natural seasonal ingredients. They compares this region to other success- ful countries in the world, in the F&B industry, wherein the other countries only offer food that is made with seasonal in- grdients in order to put dishes made from fresh produce on the customers table, however, although that is a long shot in a country like the UAE, where home-grown produce is scare, restaurants are still not do- ing enough to source locally and sustainably.
Hotel & Catering NEWS ME 69 Issue #005 Event review December 2018 One of the more insightful discussions at the forum, this panel, moderated by Dun- can Fraser Smith, director of global F&B, The First Group included Naim Maadad, Chief executive and founder, Gates Hospitality, Samer Hamadeh, founder, Aegis Hospitality, Sa- jan Alex, vice president, Tablez Food Company, Restaurant Di- vision, Duncan Fraser Smith, director of global F&B, The First Group, and Karan Singh Purohit, director of opera- tions, MP creative restaurants. Lack of support from authori- ties, employee satisfaction, Panel 4: Finding the right balance: What can be done to bring a correction in the food and beverage industry? market saturation, and the ef- fect of VAT were a few topics discussed during this panel. An important point raised by the panel was that the future of this industry, at the current pace, looks favourable only for restaurant chains. There are a lot of aspects in the F&B in- dustry that need to be looked into, collectively, in order to ensure that venues can suc- cessfully continue running their business for a prolonged period of time. Look out for more on all the panels in our upcoming editions. Platinum sponsor sponsor Exhibitors
Hotel & Catering NEWS ME www.hotelnewsme.com 70 Event review December 2018 More than 2,500 local, regional and international brands showcased over 8,000 products across six core sectors: Front of house, back of house, tableware, café & bar, gelato & bakery, and HORECA, at Dubai World Trade Centre (DWTC) from 30 October - 1 November 2018. A key highlight on day one was the opening of the GulfHost Restaurant Development Conference powered by the International Centre for Culinary Arts in Dubai (ICCA) and the Middle East Food Forum (MEFF). Among the key regional industry thought leaders who took the stage on the opening day were Duncan Fraser-Smith, director, global food and beverage at the First Group, who delivered the opening keynote address, and Emma Banks, managing director, JRG Dubai. Day one of the conference, which ran for all three days, featured luminaries such as Akhilesh Bahl, founder & CEO, Malt & Salt Hospitality Management, George Kunnappally, managing director, Nando’s UAE LLC, and Moiza Saeed, regional director, Zomato Gold. Headlining a panel discussion on retaining new consumers Malt & Salt Hospitality Management chief Bahl, The 2018 edition of GulfHost, the hospitality equipment sourcing Expo for the Middle East, Africa and Asia and co-located trade shows Speciality Food Festival, SEAFEX and yummex Middle East, took place last month and we have all the details from the annual event. GulfHost 2018
Hotel & Catering NEWS ME 71 Issue #005 Event review December 2018 We spoke to Steve Maah, president and chief operating officer, Alto-Shaam, on their latest products at GulfHost 2018. who is also CEO of Chin Chin Group of restaurants, discussed shifting consumer trends and the latest techniques from restaurant owners to attract and retain customers. “It is imperative for all restaurant operators to focus on superior customer service, a great menu mix and responsible marketing in managing customer expectations thereby generating value and retaining precious customers.” Bahl said. Panel member George Kunnappally, managing director, Nando’s UAE LLC, added: “In a highly competitive market like the UAE, with a discerning and demanding customer base, premium casual dining brands like Nando’s tap technology, be it Wi-Fi, mobile payment gateways, proximity marketing, partnerships with online delivery aggregators and more to stay ahead of the curve and offer personalised service and a consistently superior product across our restaurants.” Meanwhile, Baasab Deyb, partner, assurance & advisory, RSM Dahman UAE put the spotlight on VAT in his session and its effect on F&B sales growth. He said: “Food and beverage sales in UAE continues to grow and is seeing very marginal impact on growth rate following implementation of UAE VAT.” Foodservice professionals attended the conference, at Trade Centre Arena, to hear more than 60 high-profile speakers sharing proven methods for navigating the latest industry shifts, with a host of sessions focusing on GCC-wide endeavours. “We’re highlighting the full breadth of our Alto-Shaam product line at the show, specifically our latest inno- vation, which is the vector oven,” he said. “The vector oven is truly in- novative because it has four ovens in one unit. The ovens have four separately controlled oven chambers that have sepa- rate temperatures and fan speeds which enables users to maximise production in a small amount of space. GulfHost is the event to be at for the indus- try in the MEA region, so we are able to display our products to a lot of people at one loca- tion at the show. “The amount of growth we are seeing in the F&B market in the region is phenomenal which creates really good op- portunities for us and we are going to continue to innovate within our products in the fu- ture and have a few new con- trol features coming out in the upcoming six months.” Alto-Shaam builds on innovation
Hotel & Catering NEWS ME www.hotelnewsme.com 72 Event review December 2018 Giorgio Pignataro, regional manager Middle East, Angelo Po, on their latest product. Mamoon Othman, CEO, Asmak, on their range of seafood produce. “Angelo Po has been attend- ing exhibition like Gulfhost for many years now and this year we are extremely excited be- cause we are showcasing our new mono block, called Mono- lithe. This is a show kitchen line that is completely re-made with a beautiful design and is con- sidered one of the most durable and resistant equipment in the professional world," he said. “The Middle East region is “Asmak offers a rich portfolio of nourishing quality seafood products that cater to the grow- ing needs of consumers, as well as retail and food services busi- ness. At Seafex 2018, we have showcased our extensive prod- uct portfolio in a state of the art stand equipped with a tasting station for our guests as well as ice-top displays. In addition to our current range, we presented Salma as our first choice for pre- mium salmon, bringing one of Norway’s most recognised food brands and a champion of inno- vation in the seafood industry to the Middle East,” he said. “As an exhibitor at the largest professional seafood expo in the region, we are here to meet with our existing industry partners, future and prospective ones, as well as sharing our latest food service developments with the industry’s key players. “Asmak has an extensive B2B and B2C clientele in the region and Angelo Po Highlights The Monolithe Asmak Introduces Salma the most promising market for us and we are investing heav- ily to enlarge our market share. Due to Dubai’s central loca- tion, GulfHost is the best place to showcase our products. “The F&B market in Dubai is one of the largest at the mo- ment and it is safe to say that there are more restaurants in Dubai than London so we ex- pect to grow according to the growth in the market. “Currently we are very busy preparing for our upcoming ex- hibitions in Italy, Germany, and the UK so we look forward to expanding our business while growing in different markets.” has witnessed consistent growth by evolving and expanding its busi- ness model to include value-added food services for all customers. “The demand for premium quality seafood for sushi and sashimi has skyrocketed in the Middle East, and we want to benchmark ourselves as suppli- ers of top quality products. That is why Salma was our first choice for premium salmon. “Asmak is committed to evolv- ing and expanding its business model to include value-added convenient products and activities, focusing on foodservice and retail channels across the MENA region. In order to achieve this objective, Asmak is currently constructing a modern, state of the art processing and distribution facility in Dubai Industrial City, at a total capital cost of AED125 million. The facility is set to be operational in the first quarter of 2019 and will enable us to produce and trade 40,000 tons of seafood annually.”
Hotel & Catering NEWS ME 73 Issue #005 Event review December 2018 Depagne Claudie, sales manager, Middle East, at Croust'wich tells us about their participation at GulfHost 2018. Dilhan C. Fernando, CEO, Dilmah, tells us about their artisan range of tea. "We are a French company in- troducing an innovative way to produce and sell food to go products," she said. We know that in today’s world, people want to eat fresh products and also want to see what they eat so with this new way of pro- duction and sale that we pro- vide, the customer will choose exactly what they want to eat. We spread the filling from the bread to create freshly made sandwiches prepared at the last moment in front of the custom- er. This means the customer can see their food to go, being made fresh in front of them. "What we are trying to do at Gulf- Host is explain to people that tea is something that is uniquely relevant in the 21st century. We want to emphasise on the nature and artisanal manufacture of our product but also bring it forward with modern culinary techniques and different sensory presenta- tions in order to reimagine tea for the 21st century," he said. "We are at GulfHost because this is where the industry meets. It is a great location, very central for anyone in Europe, the Middle East, and Asia, so our global debut for af- ternoon tea started here. The mar- ket in the region particularly is very complex and sophisticated but a great thing you have here is a won- derful and vibrant environment in hospitality. Everything from the modern business context, to the Food On The Go The Art of Tea with Dilmah Around the same idea we have developed a range of displays and preparation tables too, but the main idea is to offer freshly made sandwiches. “This is our second year at GulfHost and we know the cur- rent trend in this area is around food to go products. Our brand is for eye-catching and healthy products which also offer culi- nary support to operators. “We have recently set up a base in Oman and I look for- ward to would getting in touch with bakeries, supermarkets, and catering companies to de- velop our business.” contemporary casual concepts are coming through and as such, ev- erything that is happening in the world, you see in a relatively short space over here in Dubai. “People are testing their con- cepts here and it is east to refine in this market because of the global audience. We have been working a lot on our infusions that are making a debut here, which are natural wellness ones using superfoods like moringa, cinnamon, turmeric and so on in a form where it is pure arti- sanal. We have also presented our Elixir of Ceylon, which is a convenient format for hospital- ity because everyone is having a problem with getting enough staff so this product is conve- nient and easy to use without a lot of training."
Hotel & Catering NEWS ME www.hotelnewsme.com 74 Event review December 2018 Mohamed Karam, senior business development manager, MEA at Emerson, talks about waste management in the food industry. “We are at GulfHost because we were invited to speak about sustainability and food waste solutions in the region. This event is still new within the hospitality sector however it has become one of the most important ones because they highlight the latest innova- tions within the foodservice sector with respect to equip- ment and as InSinkErator, it Managing Waste With Emerson is important for us to be here and talk about our solutions. More companies are now tak- ing note of waste management and this event brings together professionals from all sectors of the food industry under one roof making it the perfect plat- form to talk about this issue,” he said. “Emerson commercial and residential solutions provide a lot of options for both commer- cial and residential kitchens. One of them is the food waste disposer and waste reduction system by Insinkerator. “A hot topic in the indus- try today is sustainability and how to make operations more sustainable. For this, operators require innovative solutions and we recently introduced the PowerRinse waste collec- tion system which improves kitchen efficiency by increasing pre-rinse and scrapping speed, while reducing bulk waste without grinding. “At Emerson, customer focus is one of our core values, we actively listen to our custom- ers to deeply understand their needs and challenges to deliver unique solutions that ensure their success.”
Hotel & Catering NEWS ME 75 Issue #005 Event review December 2018 Umut Kadir Akkaya, export manager, Inoksan, on their presence at GulfHost 2018. Michel Pikhanov, sales and marketing director, Martine, on their line of honey products. Elias Rached, regional director of sales, MKN, Middle East and Africa, on their latest products. “We are 38-year-old company producing almost all sizes of kitchen equipment used in hotels, restaurants or wher- ever bulk food is cooked and served. We are exporting to 90 countries at the moment and are investing heavily in our export sales, in turn in- creasing our export volumes every year,” he said. “At GulfHost we are high- lighting our cooking range, open buffets, shawarma ma- chines, dishwashers, and the new touch screen combi steam machine. GulHost is the meeting point for the “We are a brand from the south of France and have 400 years of experience in the industry. We are launching a new brand of honey in the Middle East and are debuting it at GulfHost. We chose this exhi- bition because it is the best fair for gourmet products and we know that French gourmet products are well received in the region’s F&B market,” he said. “We do believe that there is a lot of potential for honey in the Middle East, it is a growing market and there is demand for premium “Every year we participate in GulfHost and have something new to highlight,” he said. “This year we are highlight- ing our new cooking equipment and the Cooking Block Mas- ter live which is built with a combination of mix and match equipment from our catalogue. All the equipment will be in one block and the facility of adding fridges and ovens below makes the product very flexible to fulfil all requirements that a chef may have. “GulfHost is a hub for the F&B industry in the Middle East. It is an exhibition where Inoksan Targets Regional Expansion Martine Marks A Sweet entry in The Middle East All In One With MKN HORECA industry and all the players from the surrounding countries come to visit the show, so it has always been a good exhibition for us. “If you look at the current F&B market in the region, UAE is a little bit slow but we are doing good business in Bahrain and Saudi Arabia, Oman is picking up too which makes an interesting market for us. “With the new year just around the corner, we are cur- rently working on new products that we can add to our portfolio in the coming months.” products, so we plan to expand in this market. We are already in contact with distributors to take our product forward and have a new line that we just launched which is perfect for gourmet stores, hotels, and restaurants. We look forward to expanding our presence in the Middle East.” we find professional people visiting from across the GCC countries and can connect with them to introduce them to MKN. “We are always in the pro- cess of creating new products for us customers. The chal- lenge in this market is having healthy competition while also providing the best equipment for the end user and keep- ing them happy even after the sales. “As a company we constantly follow a long-term vision and continue innovating products for every chef’s needs.”
Hotel & Catering NEWS ME www.hotelnewsme.com 76 Carlos from Moretti Forni tells us about the Neapolis electric pizza oven. Leonard Parot, sales director Welbilt, on their latest products. “GulfHost is the perfect oppor- tunity for Moretti Forni to pres- ent the innovative and unique Neapolis, which is a wood oven but without wood. This is a rev- olutionary product that helps pizza chefs produce the Na- politan pizza which is the most traditional type of pizza. This is also the most powerful electric pizza oven in the world that cooks pizza at a temperature of 510 degrees," he said. “Moretti Forni has been present in the local market for many years spreading the word as much as possible, so the name is very well known in the region & Gulfhost is the perfect opportunity to “At GulfHost this year we are displaying a lot of our latest in- novation. On the hot side we have a new convertherm mini, it is the smallest combi oven in the market and also the most versatile piece of equipment that you can have in the kitch- en today. We also have the new Merrychef E1s which expands opportunities for small and medium businesses. On the cold side of the portfolio we have the Manitowoc Ice, with touch screen user interface and user, operation and service- friendly options," he said “On the beverage side of the business we have Crem Inter- national, a beverage company that we bought this year that manufactures coffee machines across the spectrum whether it is manual coffee machines, automated coffee machines or filter coffee. GulfHost is a very important platform for us. We are dedicated to the Middle East and have an office and demo kitchen in Dubai Silicon Oasis. “Every year at this event, we network with our existing Moretti Forni Brings Back Traditional Pizza Innovation Leads The Way At Welbilt meet our network of local and regional dealers, spend time with them, and show them the products in action.” Commenting on the re- gion’s F&B market, he said: “The Middle East is always very active and pro active when it comes to F&B. There is a huge interest in food and any new trend that comes in globally, that is why we are very positive that the Napoli- tan pizza which is the most traditional way of making pizza has not gained enough popularity outside Italy yet, but will certainly catch inter- est not only in Dubai but in the region as well.” partners and source new ones. Welbilt has the most estab- lished distribution and service network in the region and we aim to reach new operators across the segment, whether they are in the quick service restaurants, coffee chains, convenience stores or hotels,” Parot said. “The current F&B market is in a situation where people need savings. It is important that the equipment helps them not only on the top line by ex- panding their menu and rev- enue but also help them with their bottom line with versatile equipment and a variety of op- tions. Versatility and cost are very important factors for op- erators today and we have the equipment to answer those needs,” he added. “Additionally, we have a new CEO on board, Bill John- son who is very experienced in the industry. He is going to bring a lot of expertise in the business and we will continue to expand and grow with innovation." Event review December 2018
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Hotel & Catering NEWS ME www.hotelnewsme.com 78 Opinion December 2018 Zaid Maleh, managing director at Modul University, shines a light on the university that is empowering industry professionals and transforming them into the next generation of tourism industry leaders. On The Subject Of Tourism Tourism is one of the world’s largest industries, and an important part of the government’s diversification efforts to drive economic growth in the non-oil sectors. According to the Official Portal of the UAE Government, the total contribution of the travel and tourism sector to the UAE GDP amounted to AED159.1 billion in 2016, or 12.1% of GDP. As such, we need to equip our future leaders with an all round understanding of the sector and the modern world. All the more so, given the current contemporary landscape where technology and
Hotel & Catering NEWS ME 79 Issue #005 Opinion December 2018 innovation brings so much disruption to different sectors. At Modul University Dubai, our MBA in Tourism and Hotel Development is a blended learning program which has been specifically designed to develop industry professionals towards senior managerial positions by concentrating on key areas such as problem solving, data-driven decision making, strategic business planning, and leadership development. With a major focus on the complexity of tourism planning, global trends and issues, the tourism value chain, development theory, and impact analysis, the course is equally suitable for students with aspirations towards industry leadership roles and those who want to start their own business. Our MBA graduates are equipped with skills in a wide range of segments from data analysis and tourism planning through to securing finance, marketing, negotiating with government authorities, developing policies, improving tax regimes, and sustaining an environment conducive to tourism development. This year we witnessed our first ever graduation ceremony, with over 20 MBA students from all over the world successfully completing their studies at an average age of 34. Aside from genuine pride, the overwhelming feeling was that we were on the right track to achieving our mission. The ceremony, coinciding with our second anniversary, highlights our commitment to provide our students with tailored programs that build their career skills. Our goal is to become the centre of excellence for sustainability, business entrepreneurship, tourism and hospitality education, and bridging the ever-growing skillset gap between higher education and the industry. The graduates can build upon solid foundational skillsets in core business discipline, HR, organisational behaviour, accounting, finance, marketing, operations, innovation, and entrepreneurship. Additionally, they can concentrate on analytical critical thinking, problem solving, strategic planning, interdisciplinary skills, and value-based management. The students walk away with something that will help them transfer the understanding of the academic into industry life. That is because of the diverse background that our experts and scholars bring to the university. Professor Dr. Edith M. Szivas, our director of Department of Tourism and Service Management, is an expert in tourism strategic planning with extensive experience in Europe, the Middle East, Africa, and Asia. She has conducted and managed projects on behalf of the United Nations World Tourism Organisation (UNWTO) and other international agencies including the United States Agency for International Development (USAID). Professor Jeremy B Williams, director for the department of Public Governance and Sustainable Development, holds a PhD degree in economics, economic history, and politics, with a special interest in sustainable development and more than 20 years of experience in international education ranging from postgraduate management education to preschool teacher education. He is also founder and chief inspiration officer of Green School for Girls (GS4G), a sustainable enterprise that seeks to produce strong, independent, entrepreneurial young women. Our academic head, professor Dr. Jörg Finsinger, also has vast experience being on the board of directors at a number of companies including IT Warehouse AG, Sigma Investment AG, Hamburg, Smart Trader AG, Zollikon, Global FX United. He also holds senior management positions in several financial and advisory firms in Europe. Modul University itself has a rich heritage, with a home campus in Austria and a brand that stands for more than 100 years of excellence in education. Courses at Modul University Founded by Dubai Investments PJSC, and inaugurated in October 2016, Modul University Dubai opened its campus as the first and only Austrian university in the Middle East. Apart from its MBA program with a major option in Tourism & Hotel Development, they also offer majors in Entrepreneurship Innovation and Leadership, New Media, and Information Management, and Bachelor programs in International Management and Tourism and Hospitality Management, as well as an MSc in Sustainable Development, Management, and Policy. The university offers expertise in the fields of tourism, hospitality, sustainability, business, public governance, new media, entrepreneurship, and innovation. The courses are adapted for the Middle Eastern market, while still bringing an international perspective and Austrian education and research traditions from Vienna into regional contexts and requirements. Modules covered in the MBA • Managing People and Organisations • Marketing and Innovation • Quantitative and Economic Analysis • Leadership • Negotiation and Dispute Resolution • Business Analytics • Social Media Intelligence • Project Management • Tourism and Hotel Industry Courses • Master Thesis
Hotel & Catering NEWS ME www.hotelnewsme.com 80 In focus December 2018 Hot Off the Market Gabriel Estrella Talentti, director, Alto-Shaam, Middle East and Africa on their latest product launch. What is your latest product launch? We recently launched the Vector Countertop multi-cook ovens. What makes it unique? Vector Countertop multi-cook ovens from Alto-Shaam are unique because they provide operators with unmatched production and food quality. The secret to more food often lies in structured air technology. Operators can cook up to four different food items with zero flavour transfer while controlling the temperature, fan speed, and time in each independent oven chamber with this new product. Why should businesses purchase your product? Vector Countertop multi-cook ovens provide operators with unrivalled benefits for their business, including increased production, improved food quality, reduced labour costs and the ability to cook up to four different types of food in the same oven. To reduce labour costs, structured air technology eliminates the need to watch and rotate pans. Vector ovens are also designed for simple operation. For additional savings, these models are waterless, ventless, and can be placed anywhere with a small, compact footprint.
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Hotel & Catering NEWS ME www.hotelnewsme.com 82 Case Study December 2018 Keeping up with International hygiene and food safety standards within your establishment is crucial for any operator in the F&B market within the UAE. These factors can not only affect guest satisfaction but also employee practices in the workplace and we spoke to Sandeep Krishan, general manager, The Yellow Chilli, on their experience in the food safety and hygiene segment after bringing Boecker on board, earlier this year. Boecker & The Yellow Chilli
Hotel & Catering NEWS ME 83 Issue #005 Case Study December 2018 Tell us about your restaurant. The Yellow Chilli is a casual Indian dining chain that has different branches across India, USA, and the UAE. Since its inception in 2001, by MasterChef Sanjeev Kapoor, the restaurant distinguished itself by its touch of minimalism that is as exclusive as its name. The Yellow Chilli takes pride in offering exquisite Indian cuisine to customers, with differences drawn from the North-Western frontier cuisine, with exotic picks from the regions of Punjab and the Mughal era. Why did you choose Boecker as your food safety and hygiene partner? As part of the management’s commitment to provide the best quality food and service to our customers, Yellow Chilli partnered with Boecker this year, to implement their signature certification programme, The Q-Platinum Award (QPA) as our Food Safety Management System. We have chosen Boecker because of their reputation in the market as a reliable and trustful public health partner. They are catering to our pest management and food safety needs in the best way possible. What benefits have you seen since implementing the QPA Boecker programme? The QPA programme is an international food safety certification, assured by the Chartered Institute of Environmental Health, UK, that is tailored for SMEs and is easy to implement. The programme provides year-round support and control over the food preparation workflow in our outlets. Since the implementation of the QPA programme, we have noticed a clear increase in the level of commitment to food safety and best hygiene practices not only by our management, but our food handlers too. The programme has helped us enhance our documentation filing, evaluate skills development of our staff while fostering food safety culture, and making sure that we are compliant with national and international food safety laws and regulations. Furthermore, we have seen an increase in the level of commitment from all the outlets towards achieving high scores to get the certification which has led to nurture a healthy competition spirit between team members. What are the biggest challenges in sanitation and food safety in a restaurant? The Yellow Chilli takes food safety and sanitation very seriously, they are of paramount importance for a restaurant’s success. Keeping our customers healthy is a key component of keeping them happy. Whenever there is food, there is a high risk of having unwanted pests, and as a restaurant operator we have a clear strategy in place for dealing with them. Another challenge is the knowledge of the employees and how they follow food safety regulations. That’s why fostering a culture of food safety is so important, rules without reason do not get followed. Through the QPA certification, our staff has built a solid ground in the world of food safety. How does Boecker help overcome these challenges? In the beginning, a gap analysis was conducted to assess compliance of our food safety system and hygiene standards with international standards, then the food safety consultant highlighted the missing elements required to be fully compliant with national and international standards and the required corrective measures. In addition, Boecker trained our staff on the best food safety and hygiene practices with a food safety consultant and followed up with us regularly through audits and reports making sure that the outlets are implementing the highest international standards of food safety. Which Boecker services would you recommend and why? The Yellow Chilli highly recommends the QPA programme and Boecker Integrated Pest Management services as both services combined have provided us with peace of mind and helped protect our business by providing quality solutions at every stage. Tell us about your experience with Boecker. The yellow chill trusts Boecker as a partner for all our public health needs. We have built a strong relationship with the team and we are happy with the level of commitment, quick response, and excellent customer service experience they have been providing us.
Hotel & Catering NEWS ME www.hotelnewsme.com 84 In profile December 2018 Our Pastry Chef of the Year at The Leaders in F&B Awards, Nickola D’Souza, cake specialist at Steinberger Hotel Business Bay gives us her thoughts on using PatisFrance Source De Seduction Chocolate. Everything you need to know about PatisFrance An ideal chocolate for French pastry, PatisFrance chocolate is made of passionately selected cocoa beans by French Chefs to give a French touch to all things dessert and we combined this product with leading Pastry Chef of the Year, Nickola D’Souza, who made a chocolate brownie walnut tart using PatisFrance 64% chocolate. “It is the first time that I am using this product and I found it really good to work with. There are certain things that you look for in chocolate when cooking, I only use brands which give me a very smooth texture, that is crucial for a pastry chef and PatisFrance has that smoothness, it wasn’t waxy, and the taste was great,” D’Souza says. “Since it is festive time, I went for a chocolate brownie walnut tart, but I could use this same PatisFrance product for chocolate fondant too because the consistency of it is such that it would be perfect for chocolate fondant. “However, the recipe I used with the product is a bitter walnut tart, so I was looking for something that is not very sweet but gives that chocolate flavour and when you speak about chocolate it is a very sensory thing, because everyone has their own taste. It is hard to describe in words what I want when speaking chocolate but I like a nice, rich, smooth
Hotel & Catering NEWS ME 85 Issue #005 In profile December 2018 texture and that is exactly the consistency that I was looking for in my tart and PatisFrance did not disappoint. “At this time of the year, a pastry kitchen can get very busy and PatisFrance makes things simple because it is easy to use. I was comfortable working with it and came across no issues. The key things that I look for are the taste and the texture, how it feels is important too. When you have your chocolate pellets and taste them, you will know exactly what your product is going to taste like. It should be smooth and crisp, and shouldn’t have any air bubbles at all. When you tick all these boxes, you know that the final product is going to be great,” she adds. Speaking about the time span working with the product, the cake specialist said, “In terms of time, there was no issue, it was like regular chocolate. They important factor is that this product is easy to work with, as I have worked with other brands and some are more difficult to use. We would love to try this product more often as we haven’t used it before. The brochure has many options with different chocolate percentages to meet requirements. “All in all, it is a good tasting chocolate, not overly rich – we used the 64% one, and I would recommend it for use in pastry kitchens”. Chef's recommendation: 5/5 ***** The Product The Chef PatisFrance Source De Seduction Chocolate is made of 100% pure cacao butter offering a great quality of couverture. The product is rich in flavour for dishes like the ganache, mousse, and mouldings and has a semi sweet couverture for coating and decoration. A French product, PatisFrance has a shelf life of 24 months. Leaving behind a 11-year career in media, Nickola D’Souza, cake specialist at Steinberger Hotel Business Bay, found herself increasingly drawn towards the art of baking, something that started out for her as a hobby. Passion, talent, and determination kept her going, and she continued learning from books, videos and good old-fashioned trial-and-error to launch a full-fledged career as a pastry chef. Her specialisation in cakes can be seen under Cakes By Heidi, at Brothaus Bakery and Bistro at the hotel with the popular picks being dark chocolate ganache and coconut crème cakes.
Hotel & Catering NEWS ME www.hotelnewsme.com 86 Currently Hiring: • General Manager • Hotel Manager • Director of Sales & Marketing • Director Finance • Sales Manager • Executive Chef • Director of Engineering • F&B Director • Pastry Chef Celebrating 22 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 22 years of spectacular journey. Thank you for the trust and confidence placed on us. BIN EID EXECUTIVE SEARCH & SELECTION (Specialised in 5* Hotel Sector) Georges Louis, head of sales and business development at Chef Middle East is on the spot this month to talk about 2018, and the year to come. On the Spot Give us a brief about how 2018 went with respect to business at Chef Middle East? Overall it was a positive year, but a very tough one where we had to spin a lot of plates at the same time and implement a large amount of changes to adapt to the market situation in order to achieve growth against last year. What were the main challenges Chef Middle East faced in 2018? The main challenge for us this year was collections, where we had to establish an effective and solid credit control and receivables management strategy. This is a crucial part of running a successful business. Too often, businesses are so intent on making sales that they treat receivables as an afterthought, however, we had to adapt and take a much more proactive approach to the situation in the early stages of the customer relationship, making accounts receivable a priority as early in the process as possible. What are the latest global trends in the sector and how has Chef Middle East adapted to them? We can see a shift from dining-in to dining- out with an increase in dining-out habits and preferences. Also, catering concepts fuelled by home and office delivery, and online food ordering are gaining popularity. Moreover, higher health awareness, because of the prevalence of chronic diseases in the GCC, has led to a growing demand for healthy foods and allergen-free products. We continue to expand our range and sourcing points to capitalise on such trends to fulfil the change in our customers demands. How would you summarise the year 2018 at Chef Middle East and what is your outlook for 2019? 2018 was not an easy year, however we believe that with volatility comes opportunity and that’s why we must keep pushing our limits to achieve growth. Coming to 2019, the F&B sector is expected to continue to grow but the scale of opportunity might be less, we need to accelerate our pace, maximise our reach, and strengthen fundamentals at all levels whether it be people, operations, customers or partner relationships and apply all the learning lessons from 2018 to ensure continuous sales growth and operational optimisation. Your thoughts on the potential in the industry and how does Chef Middle East plan to capture opportunities? The food and beverage sector in the On the spot December 2018 GCC states is expected to continue to grow at a healthy 7.1% annually, reaching $196billion by 2021 from the current $130billion. According to MENA Research Partners, Saudi Arabia alone accounts for more than half of the market share, followed by the UAE with 31%. Kuwait, which is the third largest F&B market in the region, is set to witness the fastest expansion at 9.6% per year. The food and beverage products’ segment, characterised by a large presence of international brands, either manufactured regionally through local factories or imported through distributors, accounts for the lion’s share of the market at 70%. However, the foodservice segment, led by international chains represented by regional franchise partners, is set to outperform the sector’s growth, expanding by 8.4% annually until 2021. Our growth strategy will continue to be focussed on our customers, investing in our people, diversifying our range to accommodate the changes in food trends, increase our reach, and looking to further improve the 20% that counts in every aspect of our business based on the pareto principle or the 80/20 rule.
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The Unique French Experience through the PatisFrance chocolate Follow us on Instagram : PatisFrance_Export_Officiel The ideal chocolate for French Pastry Our French chefs have passionately selected quality cocoa beans to offer you a unique taste and ease of use. You can bring a French touch to your creations and make delicious pastries. PatisFrance contact : patisfrance@puratos.com