Hotel & Catering
Page 1 / 64
All the latest from the Middle East hospitality industry December 2019 Sustainability: Why Now? A DIFC restaurant’s take on CSR Insights from The Big F&B Forum 2019 THE CUSTOMER ISN’T ALWAYS RIGHT Meet the winners of The Leaders in F&B Awards 2019
www.hotelnewsme.com December 2019
Hotel & Catering NEWS ME 3 Contents Features On the web Read the latest news, features and much more on our website. www.hotelnewsme.com December 2019 // Issue #018 News Event review In-Depth News GM Interview 08 38 44 48 News Dubai tourism volumes surge to over 12 million, Lowe Rental continues its growth journey and more COVER STORY The Leaders in F&B Awards 2019 EVENT REVIEW The Big F&B Forum 2019 IN-DEPTH NEWS Rixos The Palm Dubai Hotel & Suites EVENT pREVIEW Gulfood 2020 08 // 18 // 38 // 44 // 46 //
Hotel & Catering NEWS ME www.hotelnewsme.com 4 46 GM INTERVIEW Millennium Place Barsha Heights Hotel and Apartments EVENT pREVIEW SIAL OPINION Martin Kubler MD Warrier EVENT REVIEW French Dairy Board MOVERS & SHAKERS Zero Gravity F&B Far and Near BOCA MARKETPLACE Packaging REVIEW Native Club spa 48 // 50 // 52 // 54 // 56 // 58 // 60 // 62 // Contents December 2019 // Issue #018 On the web Read the latest news, features and much more on our website. www.hotelnewsme.com Features
F L A V O R E D B U T T E R
Hotel & Catering NEWS ME www.hotelnewsme.com 6 December 2019 Editor's letter ast month was a very special one, a very spe- cial one indeed. For an editor, there’s nothing better in the world than witnessing a meet-up of top industry leaders, key players and professionals, who come together to create some- thing beautiful: this is exactly what I was lucky enough to be a part of at Hotel & Catering News Middle East’s The Big F&B Forum and The Leaders in F&B Awards 2019. At The Big F&B Forum, we hosted four panels featuring the best of the best. Panellists from some of the region’s top venues, hotels, chains and more discussed the hottest top- ics out there: everything from the rise of delivery giants amid a warm welcome from restaurateurs to why the consumer isn’t always right was brought forward, and the insights presented were some of the most interesting – yet controversial – we had seen in a while. Later on that same day, the who’s who of the industry gathered once more, this time in celebration of those who had went above and be- yond in bringing the best to diners’ tables. Competition was fierce, but it was overshadowed by truly magi- cal vibes of excitement and camara- derie, some of the most genuine I had seen in a while. In attendance of the biggest of names, we got to see what truly makes the F&B industry a passionate, dedicated domain, offering a notion with an undeniable power to trans- form experiences: focused, undivided attention to what the consumer wants and needs, and anticipating change before it happens. Moving in an upward curve towards greatness, the F&B world continues to give it its all, in Dubai and beyond – and while we thought competition would stand in the way of “good vibes”, it’s the total oppo- site that’s happening. Competition is sparking a sense of belonging, too, and it’s yielding just the results we want for the future. Looking ahead, and always look- ing ahead, we’re working our way towards the Expo 2020, and F&B stars are joining in, all the way through the countdown to what may just be the biggest opportunity of all time for them to showcase their very impressive skills. We can’t wait to see what’s yet to come! Regards, Dina A note from the editor D i n a M a a t y S U B S C R I B E subscriptions@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net Group Commercial Director Samer Alloush samer@bncpublishing.net Editor Dina Maaty dina@bncpublishing.net Contributors Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net Photographer Farook Al Saliq Cover Feature Photography Alex Jeffries Photography Group Marketing Executive Vince Celestial Vince@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME contact samer@bncpublishing.net T +971 55 776 4670 All rights reserved © 2014. Opinions expressed are solely those of the contributors. Hotel & Catering News ME and all subsidiary publications in the MENA region are officially li- censed exclusively to BNC Publishing in the MENA region by Hotel & Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by UPP
• NEW YORK Tastefully Italian ENHANCE MOMENTS SANPELLEGRINO.COM Distributed by Bidfood UAE | T: 04 805 2000 | E: marketing.uae@bidfoodme.com | W: bidfoodme.com
Hotel & Catering NEWS ME www.hotelnewsme.com 8 News December 2019 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 Lowe Rental, a refrigeration and catering equipment pro- vider to the exhibition, events and retail sectors from North- ern Ireland, UK, has secured some of largest business in the company’s history within Sau- di Arabia and upcoming large- scale projects in UAE in 2020. Lowe’s journey in the Middle East began as an incubator company in 2012, taking up offices with Invest Northern Ireland based in Dubai Internet Lowe Rental continues its growth journey in the Middle East City. From supplying small lo- cal events to now supplying the regions’ largest, high-profile events and trade shows such as Formula One in Abu Dhabi, Gulfood, Dubai Rugby 7’s and Dubai Air Show; by securing these contracts and a strength- ening brand presence in the re- gion, Lowe has grown consid- erably over the last seven years. The company’s physical presence in the region has also grown significantly over the years, with a team of fifteen full-time staff and a warehouse in excess of 12,000sqft located in Dubai. Some of their key clients include Emirates Leisure Mar- riott/Westin Catering, Done Events, and African & Eastern. Their most recent and larg- est project to date as a com- pany was in Saudi Arabia in Ad’Diriyah for “Riyadh Sea- sons”, providing 35 fully fitted kitchens. Michelin- starred chefs to visit Abu Dhabi for Tastemasters Series As part of the ongoing Abu Dhabi Culinary Sea- son, Michelin-starred chefs from around the world are coming to Abu Dhabi to serve up gas- tronomic excellence. Organised by the De- partment of Culture and Tourism – Abu Dhabi (DCT Abu Dhabi), the Tastemasters Series is set to run until Decem- ber 14 celebrating Abu Dhabi’s outstanding dining offerings by host- ing culinary masters in some of the city’s best restaurants. Events
Hotel & Catering NEWS ME 9 Suppliers Tourism News December 2019 Bord Bia, the Irish Food Board, His Excellency Aidan Cronin, Irish Ambassador to the UAE, and chef James Coffey, one of Ireland’s most esteemed chefs, celebrated the quality of Irish produce and its growing popu- larity in the UAE during an event at the Ambassador’s Residence. Award-winning Irish chef James Coffey, head chef of the renowned Park Hotel Kenmare, County Kerry, Ireland, gave a range of UAE importers, produc- Award-winning chef James Coffey celebrates quality Irish produce in the UAE Dubai tourism volumes surge to over 12 million in first three quarters of 2019 A surge in arrivals over the summer months accelerated Dubai’s tourism momentum, as the city welcomed 12.08 million international overnight visitors in the first nine months of 2019, according to the latest visitation figures released by Dubai’s Department of Tour- ism and Commerce Marketing (Dubai Tourism). The strong 4.3 percent in- crease in volume growth com- pared to the same period last year was supported by highly participatory contributions from both traditional and emerging markets, that has continued to capture strong shares of the tourist wallet, fur- Middle East region remains key market for European apple trade Interfel, the French fresh fruit and vegetable inter- professional organisation responsible for promoting the consumption of apples in the Middle East together with the European Union, hosted an exclusive event for top local buyers and key importers at The Renaissance Hotel in Dubai. According to the latest market research, the fruit market in the GCC reached over 20,000 metric tonnes in 2016 and is predicted to grow at a Compound An- nual Growth Rate (CAGR) of 5.6% until 2024. Showcasing the quality of European apples, the event coincided with Interfel’s participation at this year’s WOP Dubai (World of Perishables) Expo which had taken place at the Dubai World Trade Centre until November 14. According to the World Apple and Pear Associa- tion (WAPA), the European apple harvest reached an average of 10.5 million tonnes in 2019, including 1.65 million tonnes for French apples – an increase of 6% when compared to the average results achieved over the last three years. Trade ther stimulating Dubai’s GDP impact, and the city’s remark- able consistency in transform- ing itself to respond to global competition. The positive performance, which drew over 1.23 million visitors to the city in Septem- ber, an above market average increase of 7.3 percent over the same month in 2018, coin- cided with Dubai being ranked the fourth most visited city in the world for the fifth year in a row in Mastercard’s Global Destination Cities Index 2019, a clear indication that Dubai is continuously renewing its at- tractiveness to remain a leading global destination. ers and media a true taste of Ire- land through a culinary journey of Irish seafood, beef and cheese.
du.ae/business-pos Your window to expand. Introducing Business POS for cashless payments with better transaction rates.
Hotel & Catering NEWS ME www.hotelnewsme.com 12 Appointments December 2019 Jumeirah Group has announced four new appointments for prominent positions in key mar- kets of the hospitality groups’ local and international portfolio, including Abu Dhabi, Dubai, London and Frankfurt. In London, The Carlton Tower, Jumeirah announced the appointment of Aaron Kaupp, regional vice president of Lon- don properties and Jumeirah Frankfurt, and General Manager of The Carlton Tower, Jumeirah. According to Jumeirah, Kaupp is expected to play a major role in leading the highly anticipated re- Jumeirah Group announces new appointments in the UAE, London and Frankfurt opening of the iconic landmark in London, The Carlton Tower, Jumeirah. Aaron joins Jumeirah from Le Royal Monceau, Raffles Paris, where he has been general manager since 2016. In Germany, Jumeirah Frank- furt welcomed Daniela Fette- Rakowski as General Manager of Jumeirah Frankfurt. Daniela holds 16 years in the hotel in- dustry, having been responsible for driving the sales and market- ing strategy with global brands such as Kempinski and Stein- berger Hotels. Additionally, in the UAE, Marcus Sutton joins Jumeirah Group as general manager of Jumeirah Emirates Towers. Mar- cus has over 20 years’ experience across Luxury, Boutique, Busi- ness, Resort and Conference hotels in the UAE, Jordan, Qatar, United Kingdom, United States of America, Switzerland and Australia. Savino Leone has joined the Abu Dhabi team as general man- ager of Jumeirah at Etihad Tow- ers in Abu Dhabi. Leone most recently led the operations of Jumeirah Messilah Beach Hotel & Spa for two years in Kuwait. Radisson Hotel Group appoints safety and security champion Radisson Hotel Group has appointed Rashid Sleiman, a Lebanese national, as their new safety and security champion. According to the property, Sleiman will assist the regional team in Saudi Arabia and Lebanon with any required audits, security, support, reporting and other tasks. Together with his team, he’s re- sponsible for improving hotel safety, security and guest experience.
Hotel & Catering NEWS ME 13 Appointments December 2019 Mövenpick Hotel Ibn Battuta Gate Dubai has appointed Chef Nachwan Koukach as its executive chef. The Syrian national brings with him over two decades of kitchen expertise in the Middle Hilton has appointed Dora Hrkač as cluster marketing & communications manager. Ac- cording to the property, she will be responsible for driving communication strategies for Hilton Ras Al Khaimah Resort and Spa and Hilton Garden Inn, Ras Al Khaimah. InterContinental Hotels at Dubai Festival City has an- nounced the latest appoint- ments across flagship hotels in the UAE within its senior lead- ership team. Karim Abdelhamid has been appointed as hotels manager for InterContinental Dubai Festival City, InterContinental Residence Suites Dubai Festival City, Crowne Plaza Dubai Festi- val City and Festival Arena. According to the prop- erty, Abdelhamid will further strengthen the hotel’s exist- ing competitive advantages, Grand Millennium Business Bay, located on Marasi Drive, has announced the appoint- ment of Hussein Gamaleldin as director of Sales and Marketing of the hotel. Bringing over 18 years of extensive experience in sales Mövenpick Hotel Ibn Battuta Gate Dubai names new executive chef Hilton appoints new marketing lead for RAK properties IHG Hotels Festival City announces new senior- level appointments New director of sales and marketing joins Grand Millennium Business Bay East and GCC region. According to the property, he will oversee over 95 chefs and staff, kitchen operation of eight dining out- lets, including its award-winning brunch at Al Bahou, in-room dining and banqueting. A Croatian national with over a decade of public relations and journalism experience, Hrkač joins Hilton from Atlas, the big- gest destination management company in Croatia, where she oversaw multidisciplinary teams across marketing, sales, MICE and business travel. establishing new operational and commercial synergies to positively impact financial per- formance across the properties consists of 1,088 keys and ten F&B dining venues. Marieke Schellen has been appointed as area director of human resources, InterConti- nental Hotels at Dubai Festival City. IHG has announced that Schellen will oversee Human Resources for the whole clus- ter of four hotels as well as the Festival Arena, including a team of 1,100 colleagues from over 63 nationalities. and marketing in the hospital- ity industry, the property has announced that Gamaleldin will play a pivotal role in de- veloping key strategies to drive commercial productivity and growth for Grand Millennium Business Bay.
LA CRÈME DE LA CRÈME European Cream & European Pastries CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION 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.
TRUE FALSe There are PDO creams! Crème fraîche has the least fat of all the creams. Heavy cream is higher in fat than whipping cream. Double cream is especially rich in fat. Crème fraîche shouldn’t be cooked. True! There are two. One for the region of Isigny (Manche 1986), another in Bresse (Burgundy) from 2012. These crèmes fraîches are thick, pasteurised and characterised by their delicacy. According to the strict production criteria, Isigny cream contains 35 to 40% butterfat. Bresse cream has at least 36%. True! With more than 65% water and 12% to 14% lipids, crème fraîche is the fat with the least calories (less than oil, lard, vegetable shortening, margarine and butter). Compared to the others, crème fraîche is the fat with the most water. Its calorific content (239 kcal/100g) is therefore less than that of other fats (900 kcal/100g for oil; 748 kcal/100g for butter). In addition, cream provides vitamins and nutrients as well as small quantities of proteins and carbohydrates. The nature of fatty acids as well as the proportion of each doesn’t vary with changes in lipid content. False! After pasteurisation, cream either is or isn’t cultured with lactic ferments. Heavy cream undergoes this fermentation, which makes changes in texture possible. If the cream isn’t cultured, it simply remains liquid. A “thick” cream is therefore not higher in calorific value than a “liquid” one. False! The term “double” is a synonym of the term “thick.” Double creams are matured and therefore thickened. False! Contrary to popular wisdom, crème fraîche can tolerate light cooking. It’s even good to heat it, because when incorporated at the last minute, it is just a liquid sauce. In the first minute of cooking, it liquefies. It then regains its consistency as its water evaporates and this is when the best part can be obtained. Only very high cooking temperatures are to be avoided.
Hotel & Catering NEWS ME www.hotelnewsme.com 16 Openings & Launches December 2019 Hyatt announces the opening of five new hotels in the Middle East Nando’s opens new branch at The Dubai Mall, to offer breakfast Max’s All About Chicken to double number of outlets across the UAE by 2020 Fairmont The Palm to host Cin- derella-themed lunches Hyatt announced the growth of its portfolio of lifestyle hotels across the Middle East. The planned expansion includes the opening of the first Hyatt Centric branded hotels in the UAE, Qatar and the King- dom of Saudi Arabia, the first Andaz-branded hotel in Dubai, and the second Alila-branded property in the Sultanate of Oman. These lifestyle properties are expected to add more than 1,300 keys to the region, bringing the number of Hyatt lifestyle hotels in the Middle East to seven by 2023. The expected growth includes the de- but of Hyatt’s fastest-growing lifestyle brand across three countries, with the projected openings of Hyatt Centric Dubai La Mer (2020), Hyatt Centric West Bay Doha (2020), and Jabal Omar Hyatt Centric Makkah Hotel and Residences (2023). South African restaurant chain Nando’s celebrated the grand opening of its new flagship Casa in the UAE, with a launch event that took place at the Waterfront Promenade in The Dubai Mall. The menu consists of Nando’s famous signature dishes such as the espetada, Cataplana, PERi-PERi chicken as well as a selection of new designer drinks: the Saffron & Citrus Splash, PERi-Mary and a Pear & Coconut Smoothie. The Dubai Mall Casa will soon offer breakfast for the first time in Nando’s UAE, including South African specialties such as Chicken Boerie Breakfast Grill and Vetkoek – South African breakfast donuts with a sweet or savoury filling and classics such as Eggs & Avo (with a PERi-Drizzle Twist). Homegrown chef-led QSR concept Max’s All About Chicken, which operates four outlets across Dubai and Sharjah, is aiming to double the figure by 2020, and triple it by 2025. The brand, conceptualised by Foodmark in Dubai and Max’s Group Inc., opened two more outlets in Mall of the Emirates and Sahara Center this summer, according to Rakshak Puri, head of operations – Casual Dining & QSR, Foodmark. Following Fairmont The Palm’s Cinderella Brunch, the hotel has added two special lunches to the line-up with a meet and greet experience with the princess herself. Available on Friday, December 20 and 27, the family lunch will come with all the Flow Kitchen favourites with special themed treats as well as a surprise appearance from the cast members of the fairy-tale production (also being hosted at the hotel).
Hotel & Catering NEWS ME 17 Supplier watch December 2019 Dyson has launched the Dyson Airblade 9kJ, developed to be the fastest, most energy-efficient HEPA-filtered hand dryer Dyson Launches New- Technology Hand Dryer According to Dyson, the Airblade 9kJ hand dryer enables people to dry their hands quickly and hygienically in 10 seconds, while using less energy and offering an alternative to single-use paper towels. “At Dyson, we believe hand drying should be fast, hygienic and responsible in its energy use. We solved many of these problems when we disrupted the industry with the launch of the first Dyson Airblade™ in 2006,” says Jake Dyson, chief engineer and Dyson founder. “We continue to pioneer with the Dyson Airblade 9kJ – our latest hand drying technology. From the acoustics to its design, everything has been rethought to deliver the best performance without any compromise on user experience or hygiene.” Dyson highlights: “The Dyson Airblade 9kJ hand dryer machine has been three years in development, with over 700 prototypes made. The result is the quietest Dyson Airblade™ hand dryer yet, with fast hand drying in 10 seconds. Thanks to advances in our motor and airflow technology, the new Dyson Airblade 9kJ hand dryer uses up to 80% less energy than the original Dyson Airblade™ hand dryer, while producing up to 85% less carbon dioxide emissions per dry than paper towels.” “It’s the instinct of engineers to want to improve things, make them more efficient and to use fewer resources in the process. It’s wired into our DNA and it is this urge which drives progress and advancement – even in the washroom,” explains Dyson. “In 1907, paper towels were first introduced, and the electric hand dryer made its first appearance in 1948 – but both have their failings. The journey to find a better way is fascinating. In 2006, the invention of Dyson Airblade™ technology meant that, for the first time, water was scraped off hands using high velocity unheated air, thus reducing the energy consumption,” he adds. The new hand dryer boasts a Curved Blade™ design, touch-free operation, hygienic HEPA filtration, acoustic engineering and more, costs AED 5,399, and is designed to suit any commercial or public washroom, from offices, shopping malls and restaurants, to public spaces, amusement parks, schools, hospitals and hotels. Dyson is a global technology enterprise with engineering and testing operations in Malaysia, Singapore, the Philippines and the UK. The Dyson Professional division provides hand dryers, LED lighting, hair dryers, air purifiers and fans, and cord-free vacuum cleaners for businesses. dyson.ae
Cover Story December 2019 Hotel & Catering NEWS ME www.hotelnewsme.com 18
BNC Publishing and Hotel & Catering News Middle East’s The Leaders in Food & Beverage Awards 2019 took place on Monday, November 18 at Sofitel Dubai The Palm. Hotel & Catering NEWS ME 19 Cover Story December 2019 Categories included both People and Restaurants, with some exciting new additions that reflected the dynamic nature of the industry. Restaurant Categories recognised the best venues in the region, offering exceptional service and world-class dining experiences, as well as the biggest market disruptors, while People Awards celebrated visionaries, leaders and pioneers. The Leaders in F&B Awards were presented by Du and supported by: Platinum Sponsors Nestlé Professional Middle East and Nescafe, Gold Sponsors Bidfood and Gates Hospitality, Silver Sponsor MonViso Trading, Category Sponsors Glee Hospitality Solutions and Insinkerator, and Water Sponsor San Pellegrino. Spotlight In the
Cover Story December 2019 Disruptor of the Year Trèsind Studio - voco Hotel Leading Homegrown Restaurant Shabestan - Radisson Blu Hotel Dubai Deira Creek “This award is a true honour for us as it helps us realise the potential of the idea that can spark innovative experience. Innovation and disruption are always constant in every industry. Tresind Studio has always been a highly important concept for us. Right from the moment when the idea was conceived, teamwork and faith were our only goals. I express my gratefulness to every team member of Tresind Studio who works relentlessly to create an exceptional experience for our diners.” Bhupender Nath, Founder and MD, Passion F&B “Being one of the oldest restaurants in Dubai, Shabestan definitely holds an iconic space in the city’s history. Being honoured with the Leading Homegrown Restaurant Award means a lot to the people behind this legacy. Shabestan is more than just a restaurant – it is the sum of the reputation this hotel has built over the years and the loyal customers who keep coming back for a taste of home, to relive memories of their childhood and historical Dubai. This restaurant has served three generations over the past four decades and our legendary service and authentic experience remains.” Jan Hanak, General Manager, Radisson Blu Hotel, Dubai Deira Creek Hotel & Catering NEWS ME www.hotelnewsme.com 20 // Restaurant Awards
10 second dry time7 Ergonomic drying angle and Curved Blade™ design follow the curves of your hands to remove water quickly, for fast, comfortable hand drying. HEPA filter Fleece-lined glass fiber HEPA filter captures 99.95% of particles,6 including bacteria and viruses, from the washroom air. Dyson digital motor V4 Using digital pulse technology, the Dyson digital motor V4 spins up to 75,000 times a minute in Max mode. Give good hygiene a hand The fastest most energy efficient HEPA-filtered hand dryer1 Find out more 04 350 7877 dysonprofessionalmea@dyson.com www.Dyson.ae Sustainable design Straight line configuration allows for simpler air flow paths, meaning less energy consumption3. And efficient aerodynamics means the Dyson digital motor draws up to 87% less energy4 than a warm air hand dryer. Lowering costs to just $19/ year to run in Eco mode.5 User friendly Tested to withstand real washroom scenarios, the durable design uses ‘time of flight’ sensors that accurately detect hands in 0.25 seconds to activate air and reduce waiting time. It is also our quietest Airblade to date.2 1 Dry time and energy consumption calculated for Max mode. Dry time was determined using Dyson test method 769 based on NSF P335 to a measurement of 0.1g residual moisture. 2 Average loudness (measured in sones) compared to Dyson Airblade™ hand dryers. 3Compared with other Dyson airblade models. 4Measured in Eco mode. 5Average electricity price US$ 0.1/kWh for the US market, as of May 2019. For calculations visit www.dyson.ae/calcs. 6HEPA filter tested to EN1822-5, by an independent testing laboratory, under prescribed test conditions. 7Dry time determined for Max mode using Dyson test method 769 based on NSF P335 to a measurement of 0.1g residual moisture.
Best Interior Design Wavehouse - Atlantis, The Palm Best Newcomer MasterChef, the TV Experience - Millennium Place Marina “On behalf of us all at Solutions Leisure and our wonderful partners at Atlantis, The Palm, it’s an absolute honour to accept this award. We worked really hard with our friends, colleagues and associates at Bishop Design to come up with Wavehouse and it’s an absolute honour to receive this award. So, thank you once again very much and we will try hard to continue to make great venues that can be recognised by these awards year after year.” Paul Evans, Co-Founder, Solutions Leisure Group “This award is a true credit to an amazing team of professionals who took a dream and turned it into reality. The core of MasterChef, the TV Experience is its ability to connect with the guest on an emotional level, and with the dedicated and powerful group of personalities and professionals, lead by General Manager Elena Akopiyants and Head Chef Margarita Vaamonde- Beggs, the restaurant has created an amazing following in the six months since it opened. I, for one, couldn’t be more proud of what we have achieved with this, first-of-its-kind in the world, operation.” Duncan Fraser-Smith, Vice President, Food and Beverage, The First Group Cover Story December 2019 Hotel & Catering NEWS ME www.hotelnewsme.com 22
Leading Fusion Restaurant Cargo - Pier 7 Leading Sports Bar Garden on 8 - Media One Hotel “We’re very humbled and grateful to have won Leading Fusion Restaurant at The Leaders in F&B Awards 2019. This year, we’ve been busy implementing significant changes to make our guests’ culinary experiences even better at Cargo ‘Pier 7’. As a brand, we believe in creating intimate relationships with our customers, who ultimately make Cargo the recognised brand that it is today. One of the biggest changes last year was the full menu revamp, it received incredibly positive feedback while remaining true to our brand and loyal customers.” Dries Vande Velde, Head of Marketing & PR, Creneau International & SWR “We’re honoured to be the winner of The Leaders in F&B Awards 2019. This award was a result of team effort and hard work. You can feel the team spirit as you walk through the doors of Garden on 8 and that’s what makes it special for the people living, working and visiting the outlet. The lively atmosphere and welcoming environment are what make people come back for more. I’m incredibly proud to work alongside the Garden on 8 team here.” Christopher Lubk, Director of F&B, Media One Hotel Cover Story December 2019 Hotel & Catering NEWS ME 23
Leading Nightlife Venue Zero Gravity Leading Delivery Platform Deliveroo ''We’re honoured to have received this prestigious award from Hotel & Catering News for this year’s Leaders in F&B Awards for Best Nightlife venue. This is a great recognition for our hard-working and dedicated team at Zero Gravity, who work tirelessly to deliver the ultimate experience to our guests day-in and day-out, as without them, none of this would have been possible.” Peter Skudutis, General Manager, Zero Gravity “In a market as dynamic and competitive as the UAE, being awarded the ‘best delivery platform’ category is something we’re truly thrilled about. Our aim at Deliveroo has always been to provide reliable and efficient solutions for our partners and customers alike. We try to push the boundaries by continuously innovating. An acknowledgement like this evening motivates us to strive harder and grow alongside this very exciting and dynamic F&B landscape within the UAE.” Anis Harb, General Manager GCC, Deliveroo Cover Story December 2019 Hotel & Catering NEWS ME www.hotelnewsme.com 24
Dairy from Ireland where we work in harmony with nature Ireland’s lush green fi elds, fresh, clean air and plentiful rain create the perfect environment for rearing grass-fed cows. Together with an agile industry that responds speedily to changing production requirements, we’re able to ensure a consistent, secure supply of premium quality dairy produce. Our farmers and producers continue to work with care, commitment and respect for tradition. As members of Origin Green - Ireland’s leading edge national food quality and sustainability programme - their work is also measured and independently audited to drive continuous improvements in food safety, traceability, animal welfare and greenhouse gas emissions. To learn more about how we work in harmony with nature like nowhere else in the world, visit irishfoodanddrink.com
Leading Healthy Restaurant Ultra Brasserie Leading Casual Dining Restaurant BB Social Dining “I’m absolutely delighted that our iconic brand Ultra Brasserie has won Leading Healthy Restaurant at the prestigious Leaders in F&B Awards 2019. It’s with all humility and gratitude that we bow down to the industry recognition and thank all our well-wisher patrons who have supported the brand six years since inception. It’s very gratifying to note that the trendsetter brand Ultra Brasserie set the tone for the healthy organic lifestyle – a benchmark which was followed by many more in the past few years.” Wilson Varghese, Operations Manager, Ultra Brasserie “What an achievement for the team; it’s not about us, it’s about the team that gives it every single day, bless them, they’re our winners.” Spero Panagakis, Co-Owner, BB Social Dining Cover Story December 2019 Hotel & Catering NEWS ME www.hotelnewsme.com 26
Leading Fine Dining Restaurant GAIA Leading Brunch Concept Hellicious Brunch - Caesars Palace Bluewaters Dubai “Thank you to Hotel & Catering News for this award! Our success is always under construction, now that we have won, we can’t sit and relax, we must continue to build, push forward, to become better. Success today, doesn’t always guarantee a successful tomorrow, so this award motivates us to remain dedicated to our goals, and keep building towards our future.” Concept Creator, Izu Ani “We’re honoured that Hellicious Brunch at Gordon Ramsay Hell’s Kitchen was awarded the coveted Leading Brunch Concept title at the 2019 Leaders in Food and Beverage Awards. The team is thrilled with the accolade, which places us at the forefront of the food and beverage sector and reinforces the hard work carried out by our team. In true Caesars fashion, Caesars Bluewaters Dubai strives to offer world-class dining, and we look forward to reaching even higher standards.” Radim Marek, Director of Food and Beverage, Caesars Bluewaters Dubai Cover Story December 2019 Hotel & Catering NEWS ME 27
Leading Sustainable Restaurant Pierchic // Individual Awards Pastry Chef of the Year Eranda Liyanage - Fairmont Ajman “Sustainability and indeed doing the right thing is a company-wide passion project, so to see our signature dining restaurant Pierchic honoured as the Leading Sustainable Restaurant for the second year in a row is amazing. A sincere thank you to the judges and to all of the contenders in the category; we salute you for all that you’re doing to minimise your impact on the environment.” Dean Murphy, Director of Operations, Sarood Hospitality “I’m beyond delighted to have won the “Pastry Chef of the Year” award – it’s a truly wonderful recognition for the hard work, passion and dedication my team and I have put in every single day, to turn the moments into memorable experience for our guests. I would sincerely like to thank the judges for their time and recognition, and the entire BNC Publishing team for a well-organised awards ceremony, with great networking opportunities in a beautiful setting.” Cover Story December 2019 Hotel & Catering NEWS ME www.hotelnewsme.com 28
A WHIPPING SPECIALTY TO CREATE UNEQUALLED DECORATIONS WITH FEATHERLIGHT TEXTURES! STRONG PERFORMANCE AND SCULPTING POWER Remarkable whipping rate Outstanding hold Fresh and light taste: flavour enhancer Airy texture, easy to incorporate WWW.CORMAN-PRO-ARTISAN.COM Corman products are exclusively distributed by Greenhouse Foodstuff Trading L.L.C in the U.A.E. www.greenhousegcc.com | @greenhousefoodstuff sculpture NEW
F&B Marketeer of the Year Nicola Walsh - Sarood Hospitality Best Service Team of the Year LAH LAH - Zabeel House by Jumeirah “I’m a restaurateur, and it’s so amazing to be a part of this industry. I’ve always loved Hotel & Catering News, as it’s the soul of the industry, so it feels like we’re celebrating with friends. You always want to celebrate your peers, and there’s so much more that goes into a plate of food than people think. We push restaurants so people will like them and we’re really lucky as we’ve got the best team in the world.” “For a newcomer to have won ‘Best Service Team of the Year’ within a year of operations is an amazing testament to the hard work our team constantly delivers and the entire Pan-Asian experience LAH LAH serves up. We’re thrilled to have such talented individuals as part of our team as we strive to inject a fresh experience to Dubai’s bustling food scene! It’s both humbling and exhilarating for us to receive this recognition from industry experts, like the Hotel & Catering News ME team, and it’s our promise to continue delivering the very best service to our guests at LAH LAH.” Jodie O'Meara, Hotel Operations Manager, Zabeel House by Jumeirah, The Greens Cover Story December 2019 Hotel & Catering NEWS ME www.hotelnewsme.com 30
F&B Heavyweight Naim Maadad - Gates Hospitality Cover Story December 2019 “It’s an extremely humbling moment of gratitude for me – having been chosen for the F&B Heavyweight of the year award for the second year. Wonderful to experience that all the passion invested in the group has really fructified well and Gates Hospitality as a brand continues to grow year-on-year in the path of delivering culinary excellence and consistency, a journey we’ve embarked upon. A lot more to come, I’m sure. As the year draws to a climax, I take this opportunity to wish one and all Merry Christmas, Season’s Greetings and a very Happy New Year 2020. Truly exciting times ahead.” Hotel & Catering NEWS ME 31
Cover Story December 2019 Chef of the Year Sudqi Naddaf - Kempinski Hotel Mall of the Emirates “Thank you so much! This is totally unexpected and shocking; I’m so happy. This event is all about meeting with people, so I’m always keen on participating. I wasn’t expecting to win, but I would like to thank Hotel & Catering News, and my team at the hotel.” Leading F&B Director Giacomo Puntel - Anantara The Palm Dubai Resort “It’s an absolute pleasure to be here and accept this award on the behalf of the team. Thank you so much.” Hotel & Catering NEWS ME www.hotelnewsme.com 32
An Event By Host Venue Official Travel & Destination Management Partner Destination & Cultural Partner Host Sponsor Strategic Partner Platinum Sponsor Culinary Partners Retail Partner Investment Partner Exclusive Innovation and Insights Partner Silver Sponsor Gold Sponsor Official Airline Partner
Cover Story December 2019 F&B Entrepreneur of the Year Bhupender Nath - Founder and MD, Passion F&B “I feel incredibly humbled and it’s a huge honour to receive this award. I wouldn’t have been in this position without the support of my family. I feel so grateful for my entire team. Managing such a dynamic growth is a tough task, as it basically means I’m surrounded by talented, supportive, creative and intensely passionate people. I have gratitude towards all my associates and people who have inspired me over the years. What gives me immense satisfaction being an entrepreneur is having the opportunity to deliver a one-of-a-kind dining experience to our guests. This award is a wonderful boost to our incredible journey.” Hotel & Catering NEWS ME www.hotelnewsme.com 34
Visitor Badge Pouches Sponsor Lanyards Sponsor Carrier Bags Sponsors Convention Gate Registration Sponsor Category Sponsor (Meat & Poultry) Gold Sponsor www.aljameelfood.com Platinum Sponsor Main Registration Sponsor Silver Sponsor Organised By *Valid Until 31st December 2019 Register Now: gulfood.com/RegisterNow 50% OFF ON YOUR TICKET 16 - 20 FEBRUARY 2020 DUBAI WORLD TRADE CENTRE Rethinking Food Join us as we celebrate the 25th edition of Gulfood with industry veterans and step into the future of the F&B world. Now, we at Gulfood are Celebrate with us! Category Sponsor (Beverage)
Cover Story December 2019 Hotel & Catering NEWS ME www.hotelnewsme.com 36
Cover Story December 2019 Hotel & Catering NEWS ME 37
Hotel & Catering NEWS ME www.hotelnewsme.com 38 Hotel & Catering News Middle East’s The Big F&B Forum 2019 took place on November 18, 2019 at Sofitel Dubai The Palm From founders and CEOs, to F&B managers, key players, professionals and general managers, the biggest names in the industry come together every year at Hotel & Catering News ME’s The Big Food & Beverage Forum to engage in game- changing discussions and network. Attendees shared their expert analyses on the F&B, tourism and hospitality sectors in attendance of over 250 professionals. The Forum was presented by Du, and supported by Platinum Sponsors Nestlé Professional Middle East and Nescafe, Gold Sponsors Bidfood and Gates Hospitality, Silver Sponsor MonViso Trading, Category Sponsors Glee Hospitality Solutions and Insinkerator, and Water Sponsor San Pellegrino. The event was moderated by Founder and Managing Partner, Soul Communications and Culinary Correspondent Farah Sawaf, while Panel 1 was moderated by Naim Maadad, chief executive and founder, Gates Hospitality. Event review December 2019 P r e s e n t e d b y
Hotel & Catering NEWS ME 39 Event review December 2019 What the panellists said: • On this panel, the discussion took on a positive twist, with most panellists expressing their satisfaction with the de- livery scene, and willingness to explore delivery options at their venues – given the feasibility of the idea. • Panellists agreed: venues will have to step up in order to keep up with the delivery game, constantly innovating, and making the most out of the delivery option in order to expand their market segment wisely. • Restaurateurs need to make sure to approach the delivery arena carefully, avoiding the easy option of having their entire menu on every single application, and rather following a more streamlined, tailored approach. • Venues need to be smart about delivery- related concepts, such as cloud kitch- ens, to avoid any potential problems; for some brands, the delivery option would never work because of the type of food on offer. • Yousef Al-Barqawi, regional manager, Deliveroo Editions – EMEA • Naim Maadad, chief executive and founder, Gates Hospitality • Sudqi Naddaf, executive chef, Kempinski Hotel Mall of the Emirates • Spero Panagakis, co-owner, BB Social Dining • Danny Planter, founder, D&T Group Panel 1 – Going out or staying in? The balance between restaurant experiences and delivery services in the market Despite the costs of maintaining delivery vehicles and allocating the right talent, global reports have revealed that mobile app delivery platforms are expected to grow at a compound annual growth rate of 27.9% — to $16.6 billion — by 2023, a jump from $3.79 billion in 2017. The main drivers of this growth include high internet penetration, higher standards of living in developing countries and an increase in mobile phone usage. While offering convenient experiences to consumers, a number of restaurateurs and industry professionals are debating whether delivery has affected in-restaurant dining experiences, and if the two can co-exist in harmony. In this panel, attendees will discuss the creativity behind reinventing and rebranding dining experiences, convenience versus quality, rising demand for discounts and deals, shifting consumer patterns and more.
Hotel & Catering NEWS ME www.hotelnewsme.com 40 Event review December 2019 What the panellists said: • Retaining the right people should be at the core of every restaurant’s human capital formula – regardless of market conditions in any part of the world. • Even under challenging market cir- cumstances, the right talent is always out there. If venues are holding on to existing talent, they should find ways to retain them. • Prioritising talent retention should always come first; while most busi- nesses look at profit-making as their main concern, cost cuts, bonuses and packages are things to consider before letting go of staff. • Valuing staff is of importance, and so is involving the team in all aspects of the business: this includes offering them what the venue offers in terms of food – your team is part of your business, rather than outsiders. • Lynne Bellinger, director of Food & Beverage Development, Marriott International Middle East & Africa • Kelly Anne Luker, head of HR, The ENTERTAINER • Reif Othman, chef and founder, REIF Japanese Kushiyaki • Piers Burton, owner/executive director, Eagles Spearing Consulting • Russell Scott, vice president, Food & Beverage, Luxury Brands, Accor Middle East • Minella Tayade, HR manager, Glee Hospitality Solutions Panel 2 – The right people: Attracting, and retaining, the right talent in the regional F&B landscape One of the biggest challenges facing industry professionals in the region is finding the right talent, and offering a combination of work-life balance, compensation and working conditions that is lucrative enough to make employees want to stay. In addition to industry trends, which have a direct impact on employment patterns, business owners and hiring managers constantly face the need to adapt to ever- changing markets – so how can a winning human capital formula be achieved? Panellists will discuss top strategies for employee engagement and retention, development and training programmes, head-hunting tactics, the possible shortage of qualified candidates and – an important topic – female leadership in hospitality.
Hotel & Catering NEWS ME 41 Event review December 2019 What the panellists said: • Maintaining a quality relationship, or even friendship, with the supplier is of prime importance to any business. • In search of consistency, venues will often have to go the extra mile to source products and find the right suppliers. Finding a good balance while bearing in mind the sustainable approach is a must for venues. • The business owner should be in charge of and in control of what’s being pur- chased, ensuring an open communication • Wael Al Jamil, CCO, Bidfood • Kyra Bommelje, director of food & beverage, JA The Resort • Stefano Iorini, managing director, Monviso Trading • Monal Malhotra, head of F&B operations and business development, Sharjah Investment and Development Authority – Shurooq Panel 3 – The perfect match: How suppliers can help make F&B operations a success Quality suppliers can make or break F&B operations. How can a match be made between the right suppliers and F&B venues for a smooth flow, and how can the former help the F&B sector achieve the tricky balance between quality and speed? From researching everything from reputation to success rates, to considering costs versus results, F&B outlets will spare no efforts when it comes to choosing the right suppliers, but how do suppliers ensure they’re a good fit for the task at hand? Panellists will discuss the challenges facing suppliers, trends and developments in foodservice, the newest products and services, the role of technology in delivering optimum guest experiences and more.
Hotel & Catering NEWS ME www.hotelnewsme.com 42 What the panellists said: • Restaurants know that the consumer isn’t always right, but in a service-orient- ed industry they need to accommodate and assimilate as much as possible, widening the range of dishes on offer. • Venues that are known for their meat offerings may have trouble accommo- dating vegan and vegetarian guests, so a change will be tricky, but it’ important to do the best they can and survey the market. • Restaurants need to hold their ground, even at a time when social media offers the public the opportunity to become critics. • Thick skin is a must in the F&B industry; while restaurants need to check reviews, they need to understand when a nega- tive one has been posted: it can be a possibility that the service, music or food weren’t up to standards. • The customer may be always right, but so is the restaurant – and that’s where a careful balance needs to be achieved. • Omar Chihab, founder and general manager, BOCA • Ziad Kamel, co-founder and director, Couqley French Bistro • Martin Kubler, CEO, sps:affinity – Strategic Partnership Solutions • Mariangela Ruggiero, executive chef, Radisson Blu Media City Panel 4 – The customer isn’t always right: Calorie counts, ingredients and everything in between – how far should F&B establishments go in an effort to cater to consumers? According to a report issued by the Business Registration & Licensing (BRL) sector in Dubai’s Department of Economic Development, the total number of restaurants and cafés in Dubai reached 427 during the first four months of 2019. This included 258 restaurants and 169 coffee shops, a growth of 25 percent compared to the same period in 2018. With more options in the market, consumers are becoming increasingly aware of their power to choose, while venues often risk a full-on identity change as a result. Topics of discussion in this panel include changing consumer preferences, the rise of plant-based eating, menu calorie-count requirements, restaurant staff communication tactics and more. Event review December 2019
Step into a space styled with comfort and convenience. Perfect for short and long term stays, experience the pulse of the city in proximity to shopping malls and major tourist attractions. With stunning outdoor pools, fully-equipped fitness center, dedicated kids club, find a reason to smile in every moment of your stay at Millennium Place Barsha Heights. For reservations, please call 04 875 0000 or email sales.mpbh@millenniumhotels.com | www.millenniumhotels.com millenniumplacebarshaheights
Hotel & Catering NEWS ME www.hotelnewsme.com 44 In-Depth News December 2019 Rixos The Palm Dubai Hotel & Suites will transform exclusively into an Ultra-All-Inclusive hotel. From January 1, 2020, all guests booking a stay will receive the Ultra-All-Inclusive experience, which includes a myriad of premium facilities and services, affording guests the luxury of choice at no extra cost Rixos The Palm Dubai Hotel & Suites to Become Ultra-All-Inclusive Having achieved success in the region as the UAE’s first luxury multi-concept resort, and consequently being the first hotel to launch the Ultra-All-Inclusive concept in Dubai, Rixos The Palm Dubai Hotel & Suites continues to enhance its offering. Following a rebrand in 2019 with the addition of the Luxury Suite Collection, plus multiple enhancements resort-wide, the luxury property invites guests to leave their wallets behind and enter a world of limitless experiences. “We at Rixos The Palm Dubai Hotel & Suites take great pride in providing an exclusive escape to cater to the whole family. Through our dedication to entertainment, dining and wellbeing, we’ve created a unique lifestyle experience, set on one of the most iconic resort destinations in the world, and have successfully positioned ourselves as the UAE’s first luxury multi-concept resort. Taking on board guests’ feedback and the popularity of our Ultra-All-Inclusive package, while acknowledging market demand for uncompromised value, we’ve made the decision to become exclusively Ultra-All-Inclusive,” says General Manager Murat Zorlu. Targeting families of all sizes, the Ultra- All-Inclusive concept allows families to focus on enjoying quality time together, without having to worry about additional costs. With its Palm Jumeirah setting, 1-kilometere private beach, 11 award- winning restaurants and bars, upgraded beverage programme with 177 premium brands, activities and entertainment with the Rixy Kids Club and Rixos Sports Academy, and Anjana Spa, Rixos The Palm Dubai Hotel & Suites offers multi- generational families a choice of signature experiences in a beachfront setting. Luxury Rixos The Palm Dubai Hotel & Suites has been deemed one of Dubai’s best luxury beach resorts multiple times thanks to its views of the Arabian Gulf, luxurious amenities and accommodation. With The deal An Ultra-All-Inclusive stay a Rixos The Palm Dubai Hotel & Suites starts from AED 1,500 per night based on two people staying in a deluxe room and includes unlimited dining, a choice of 177 premium brand beverages, daily mini and maxibar services, access to daily entertainment activities and waters- ports, and use of the wellness facilities at Anjana Spa.
Hotel & Catering NEWS ME 45 In-Depth News December 2019 the recent addition of the Luxury Suite Collection, the resort now boasts 316 rooms and suites, from Deluxe Rooms, to five- bedroom Pool Suites, providing sanctuaries that cater to families of all sizes. With the enhanced Ultra-All-Inclusive experience, guests can enjoy more luxurious inclusions than ever, from the in-room minibar and maxibar, upgraded premium beverage menu, designer bathroom amenities, and high-speed Wi-Fi, to the array of activities and amenities available across the hotel. The top category suites in the Luxury Suite Collection even include a dedicated butler service and VIP features such as a private swimming pool, BBQ area and outdoor Jacuzzi. Indulgence An Ultra-All-Inclusive experience at Rixos The Palm Dubai takes guests on an epicurean adventure, providing limitless dining at 11 food and beverage outlets, thanks to its dine-around concept. From international specialties at all-day dining restaurants, A La Turca and Turquoise, to a choice of a la carte dining at the recently refurbished Italian restaurant, L’Olivo Ristorante, Spanish meat joint Toro Loco Steakhouse, and seafood spot, Aqua & More, the choices are endless. The fully upgraded premium beverage programme now offers 177 international brands, plus 24-hour treats at Patisserie Istanbul. Catering to every age, the hotel also offers dedicated kids’ buffets at both all-day dining outlets, plus a specialty Baby Chef who’s on hand to create bespoke meals for the hotel’s youngest guests. With gluten, allergen-free and vegetarian menu options widely available and the services of a dedicated Wellness Chef who can tailor meals to specific health requirements, every guest is catered for. Adventure at Rixy Kids Club Bringing kids’ entertainment to new heights, the newly renovated Rixy Kids Club is a colourful sanctuary offering a limitless choice of dynamic programming to keep younger guests happy. What’s more, parents can relax knowing their kids are in the safe hands of highly-trained professionals, and enjoy some much- needed ‘we time’ without having to worry about the cost factor. Parents with younger children can enjoy the facilities of Toddler Town, choosing to recharge and freshen up in the privacy of the Baby Chamber, or take advantage of the dedicated Nap Room for toddlers who need their forty winks. Meanwhile, the vibrant Junior Town boasts a line-up of activities from arts and crafts, pizza and sushi-making classes, to a trampoline, aqua gym and kids’ yoga classes. Kids can also attend the Rixy Disco for a dance class at the resort’s first in-market Kids Amphitheatre, make a splash in the new kids’ pool complete with waterslides and tipping buckets, or watch animated films at the Rixynema movie theatre. Wellbeing For health-conscious guests, Rixos The Palm Dubai Hotel & Suites offers numerous recreational activities at the Rixos Sports Academy, all of which are included as part of the Ultra- All-Inclusive offering. Guests have a plethora of classes on offer, from spin cycling, trampoline jump and TRX, to anti-gravity yoga and aqua fit. With a newly renovated outdoor wellness area, main swimming pool, indoor wellness studio and tennis court, there are multiple locations for guests to get their daily workout fix. For independent training, guests can also hit the fitness centre or take to the outdoor Jungle Gym, which offers views of the Gulf. Relaxation Relaxation is taken to new levels at Rixos The Palm Dubai Hotel & Suites with a 1-kilometre stretch of beach and four temperature-controlled swimming pools offering ample opportunities to relax and take in the Palm Jumeirah setting. Guests can enjoy complimentary pool and beach amenities such as ice-cold fruit kebabs, frozen lollies, Evian face mists and sub-zero face towels, plus a Sunglass Butler to ensure those Palm views remain unobstructed. Guests seeking pampering can visit the Turkish-inspired Anjana Spa and enjoy use of the complimentary facilities including the Jacuzzi, steam room and sauna, or take relaxation one step further and book a signature Turkish Hammam.
Hotel & Catering NEWS ME www.hotelnewsme.com 46 Event preview December 2019 Gulfood to Celebrate 25 Years of Linking Global Industry with Emerging Markets in 2020 Gulfood will mark 25 editions of aligning food and beverage industry players from across the world with emerging markets across the Middle East and beyond when the world’s largest annual F&B trade exhibition returns to Dubai World Trade Centre (DWTC) from February 16-20, 2020 Gulfood 2020 Gulfood 2020 is a trade event open strictly to business and trade visitors. The show is open 11am-7pm from February 16-19 and 11am-5pm on February 20. For more information, visit gulfood.com/
Hotel & Catering NEWS ME 47 Event preview December 2019 H aving started as a dedicated showcase for imported products at its debut outing in 1987, Gulfood has expanded into a global F&B industry power brand over the last decade. While the primary finished foods event attracts over 5,000 exhibitors and over 90,000 visitors per year, a series of sector-specific spin-offs have seen the Gulfood brand expand significantly over the last decade with dedicated platforms for manufacturing, hospitality equipment, confectioneries, seafood and gourmet products bringing the world’s leading suppliers and buyers to Dubai, now a globally recognised re-export hub. The show’s evolution during the last three decades has run in parallel with widespread transformation of the F&B industry. With robust participation from national trade entities, government- backed industry bodies and more than 120 country pavilions from six continents, Gulfood has also leveraged various knowledge exchange platforms to cement its position at the forefront of constantly shifting industry trends. Maintaining this momentum, the five-day Gulfood 2020 will highlight the latest innovations, disruptive trends and visionary products in eight primary show sectors: Beverages, Dairy, Fats & Oils, Health, Wellness & Free-from, Meat & Poultry, Power Brands, Pulses, Grains & Cereals and World Food. Themed ‘Rethinking Food’, Gulfood 2020 will stare into the future of food and address what matters most: why do we need to rethink food? Featuring thought leaders, experts and industry professionals, the event will showcase hundreds of thousands of products and explore a range of topics built around five central pillars: Markets, Lifestyle, Government, Technology and Marketing. Rethinking Food: Markets • Reshaping the Middle East & the Re- emergence of Core Markets • The Race for Africa • The Fast Pace of Urbanisation: fresh- est, quickest serve, convenient and conscious supply • The Giant Neighbour: the Indian legacy in taste and trade Rethinking Food: Lifestyle • Understanding the Future Consumer: a generational shift • Where Did My Rice Come From? Supporting ethical production • Food for Experience • Gotta Eat to Live, Gotta Live to Eat: Developments in health and wellness Rethinking Food: Government • Regulations Alert - Highlights from around the world • Feeding the World • Are F&B Giants Any Closer To Their 2025 Sustainability Goals? • 10 Years to Go: Impressive responses to UN’s SDGs to date and how to move forward Rethinking Food: Technology • The R&D Dilemma: Develop or acquire? • The Omnichannel Paradigm: Disrupt- ing distribution and retail • Download Now: Leading consumer apps in F&B • Let’s Be Smart About It: How big data can help us rethink food Rethinking Food: Marketing • Digital Spellcasters: Food Influencers • Big Bright Bold: Packaging hacks to address consumer demand • A New Era of Business: customisation at a time of globalization • Leveraging Social Media to Communi- cate Your Vision
Hotel & Catering NEWS ME www.hotelnewsme.com 48 GM Interview December 2019 Glenn Nobbs, general manager at Millennium Place Barsha Heights Hotel and Apartments, tells Hotel & Catering News ME all about how the new property will change the dynamics of guest experiences in its locale and beyond The Right Place Please tell us a bit more about your career journey, and some of the biggest milestones? I began my hospitality career in Sydney, Australia, and – although I started off in F&B – I quickly found the rooms division to be my passion. I’ve worked across a variety of styles of properties including small boutique, serviced apartments, resorts, mid-range and large luxury hotels. As FOM of one of the best City Hotels overlooking the beautiful Sydney harbour, I moved to Muscat, Oman and then onto Dubai in 2006, and my first full-time GM role in 2014. One of the biggest milestones was working through the 2000 Summer Olympics; our hotel in Sydney was Host Hotel for the two major sponsors, and it was an unforgettable time, not just with the sheer volume of the business, but the teamwork that made it a success and the linked activities: it really brought the team together. Add to that the excitement of the “Y2K” 1999 New Year’s Eve (when the IT world was meant to come to an end), and having the pleasure of working through re-brandings and openings. In 2016, I was fortunate enough to be awarded MnC Middle East and Africa’s GM of the year. What would you say is the most challenging aspect of managing a 4-star property? I don’t think the star rating makes it any more or less challenging than a 3-star or a 5-star. All properties have their own complexities which are relevant to their market. 4-star hotels are garnering huge success in Dubai; how do you plan on staying ahead of competition? First of all, it would be strategy and having the right synergy between revenue and sales to ensure we capture future business.
Also, ensuring our systems are in place to have the quality of service match the quality of the product. Moreover, customer focus: keep it simple, friendly and every now and then add a special “wow” to make them want to come back again. You’ve announced that you’re working on a magnificent F&B line-up; what can guests expect and what do you think it will add to the Barsha Heights area? Shhh! It’s top secret information. What advice would you offer to those who aspire to become GMs in the hotel industry someday? Gain hands-on experience in the industry. Push yourself to be exposed to areas that weren’t of your initial interest or forte, regardless of the department, and learn these, too. Always keep learning, attend trade shows, network, read industry blogs, etc. and don’t just stick to hotels – keep an eye on the wider economy, what happens to airlines, currencies and governments can have a direct impact on our industry. Be bold enough to take decisions, and humble enough to know when you’ve got it wrong. If being a GM is truly something you’re passionate about, go for it, if it’s not, go for something else. You need to be able to give this role and its demands 100% of your attention. Learn to identify those who can help support you in areas where you have a weakness. Get comfortable with seeing the guests and being there to help solve a problem. GM Interview December 2019 Hotel & Catering NEWS ME 49 About Glenn Nobbs A hospitality professional with 25 years of experience in hotel operations, management, and marketing, Nobbs has an extensive career history, working with Shangri-La Hotels in Sydney, Muscat and Dubai, and Marriot prior to joining Millennium & Copthorne Hotels. He joined as hotel manager of Millennium Airport Hotel Dubai from 2011 till 2014, while also taking on secondments as task force pre-opening general manager of Millen- nium Executive Apartments in Muscat, interim general manager in Millennium Resort, Mussanah (Oman), and Millennium Plaza Hotel Dubai prior to taking on his current role. A graduate of Ryde College of TAFE in Sydney Australia, Nobbs was named GM of the Year 2016 by Millennium & Copthorne Hotels MEA, and Manager of the Year 2000 by ANA Hotel Sydney.
Hotel & Catering NEWS ME www.hotelnewsme.com 50 Event preview December 2019 SIAL Middle East to kick off with 10th anniversary Under the patronage of His Highness Sheikh Mansour bin Zayed Al Nahyan, Deputy Prime Minister, Minister of Presidential Affairs and Chairman of the Abu Dhabi Agriculture & Food Safety Authority (ADAFSA), the tenth edition of SIAL Middle East, the exclusive regional food, beverage and hospitality trade event, will run from December 9-11, 2019 at the Abu Dhabi National Exhibition Centre (ADNEC) About SIAL Middle East SIAL Middle East is part of SIAL network, the leading global network of shows dedicated to the food industry, with seven shows (SIAL Paris, SIAL Canada Montreal, SIAL Canada Toronto, SIAL China, SIAL Middle East, SIAL Inter- FOOD Jakarta, and FOOD India Inspired by SIAL, New Delhi) that bring together 14,535 exhibitors and 359.800 visitors from 194 countries.
Hotel & Catering NEWS ME 51 Event preview December 2019 T he event is organised by ADNEC Group, in collaboration with Comexposium and The Abu Dhabi Agriculture & Food Safety Authority. Since its inception in 2010, SIAL ME has seen over AED 34 billion worth of deals done, 7,600 exhibitors and 153,900 experts from across the world, resulting in a total direct and indirect economic impact of AED 819 billion on the Emirate’s economy. The impressive numbers showcase the importance and impact of SIAL ME and how it both continues to evolve and become a mainstay for the people of the food and beverage industry. Expected to draw the participation of over 1,000 exhibitors, more than 30 country pavilions and over 20,000 industry experts from more than 50 countries, the upcoming edition of the event is set to mark significant growth in terms of participation from leading local, regional and international organisations working in the food industry. “SIAL ME has rapidly become one of the most important events in the food and hospitality industry in the region. It has become a gathering for major exhibitors from around the world, making it a platform to promote innovation in these sectors,” says HE Saeed Al Bahri Salem Al Ameri, director-general of the Abu Dhabi Agriculture & Food Safety Authority. His Excellency explained that the event has become a hub that offers valuable investment opportunities in the region’s rapidly growing food sector, as it provides an opportunity to interact with emerging food markets, presenting promising investment opportunities and creating partnerships that facilitate the formation of economic entities that promote growth in the food, beverage and hospitality sector, which reflects positively on other industries such as manufacturing, tourism and other vital economic sectors. “Our responsibility is to motivate the private sector to invest in the food industry, hence we work in all ways possible to create an investment environment in this sector and build a solid partnership between the public and private sector,” he adds, confirming that SIAL ME is among significant means to help the private sector explore growth prospects in the food, beverage and hospitality industries and to see best practices from around the world. “Within a short time span since its inception, SIAL Middle East has become one of the most anticipated industry events in food-related sectors within the region and beyond and we’re very excited to be hosting industry leaders again this year. It provides the perfect platform for networking and interaction with key representatives from major food producers and exporters from across the globe,” says Humaid Matar Al Dhaheri, group CEO of ADNEC. Al Dhaheri said that the high turnout at the exhibition, which was held at the Abu Dhabi National Exhibition Centre for the past ten years, reflects the company’s success in supporting existing exhibitions and enhancing their competitiveness and ability to attract major international companies specialised in various economic sectors. He revealed that the current edition of the event is organised by Abu Dhabi National Exhibitions Company (ADNEC) in cooperation with the French group Comexposium, and that an integrated marketing programme has been launched during the past months to promote the exhibition regionally and internationally, through participation in many events in this vital sector, to attract international companies in the food and hospitality industry. Al Dhaheri explained that ADNEC is currently working with a number of national institutions in the public and private sectors to finalise all necessary preparations for the success of this significant event, in order to present it in a way that works up to Abu Dhabi’s position and reputation on the local and international levels. The current edition of the event pays great attention to date products in cooperation with Abu Dhabi Date Palm Exhibition, which is the only event in the world that brings together date producers. Last year saw 7,463 visitors attend SIAL Middle East to source coffee-related products, which will be a major focus this year as well. SIAL Middle East is closely working with the Specialty Coffee Association to showcase the strong growth of this sector in the region. SIAL Middle East 2019 returns with support from Host Sponsor: Abu Dhabi Chamber, Silver Sponsor: Royal Horizon, Retail Partner: Lulu Group and Official Travel & Destination Management Partner: Etihad Holidays. About ADAFSA About Comexposium The Abu Dhabi Agriculture & Food Safety Authority is the local authority in charge of agriculture, food safety, food security and biosecurity in the Emirate of Abu Dhabi. It aims to develop a sustainable agri- culture and food sector, and protect the health of animals and plants to enhance biosecurity and achieve food security. In addition, the authority is responsible for preparing plans, programmes and activities in the fields of agriculture, food safety and food security. Comexposium is one of the world’s lead- ing event organisers. Globally, it hosts more than 177 B2B and B2C events across many different sectors, including food, agriculture, retail, e-commerce, fashion, security, digital, construction, high-tech, optics, education, healthcare and transport. In over 30 countries, Comexposium welcomes more than three million visitors and 45,000 exhibitors annually. Headquartered in France, Comexpo- sium’s nearly 800 employees operate in 16 countries, Australia, Canada, China, Denmark, Germany, India, Indonesia, Ja- pan, Mexico, Singapore, Spain, Sweden, the UAE, UK and US. Comexposium aims to be seen as the place to be, building bridges between people and business.
Hotel & Catering NEWS ME www.hotelnewsme.com 52 Opinion December 2019 A monthly column by Martin Kubler, CEO, chief cook and bottle washer of sps:affinity – Strategic Partnership Solutions Expo 2020 and That ONE Question Tic toc! 49 weeks, one day, 20 hours, 10 minutes, and 57 seconds to go until Expo 2020 kicks off (well, as of the time I’m writing this column anyway). It’s great to see the date getting closer and closer and the excitement building. My company even bagged a few Expo-related gigs after waiting for things to get going for the longest time, and you can hear more “concrete” Expo 2020 conversations taking place across the city. There’s that one Expo 2020-related question, though: one that’s asked every time Dubai hoteliers meet. You can probably guess what it is… What happens after Expo 2020? That’s the one! I’ve been asked this question hundreds of times already and have tried to answer it just as many times, often somewhat unsatisfactorily. You see, unlike others, I’m not overly worried about what happens once Expo 2020 has ended. Recently, I started responding to THAT question with another question: When the world’s first airport opened, where did the planes fly to? Let it sink in. I’ll give you a minute. Yes, I also googled it. No, it doesn’t say where the planes flew to. How is this question connected to the Expo 2020 question? Easy. Someone built the world’s first airport without knowing where the planes using it will fly to – and yet, they still built it. I wonder whether the airport folks were also asked hundreds of times “Yo, but where will the planes fly to?” Would you rather Expo 2020 wasn’t happening simply because we can’t figure out what’s going to happen afterwards? I didn’t think so. I’ve been in Dubai for a very long time and have come to realise: Dubai is good at adapting to change. Okay, I can’t tell you what happens after Expo 2020 either, but I can say that we should probably focus more on making sure that Expo 2020 really does turn out to be the “Greatest Show on Earth” and that anyone not from Dubai, but here for Expo-related business (yes, that’s Expo visitors, but also contractors from abroad, for example) has the best time. Expo 2020 has the potential to bring in new visitors, who, in turn, might turn into repeat visitors or investors. I’m extremely confident that, just like the airport folks figured out where to fly the planes to once the airport was open, we’ll also figure out what comes after Expo 2020.
Hotel & Catering NEWS ME 53 December 2019 Opinion M D Warrier, managing director at Bin Eid Executive Search, gives us an in-depth look into recruitment challenges and the best ways to overcome them Career Progression A department head from a reputed hotel approached me with a lot of frustration and told me he wanted to resign: “Too much politics and partiality. No promotion,” he lamented. "How long have you been working with this organisation?" “Twelve years," he answered. “In this role, around four years," he added. "I’m not getting a promotion, only the minimum yearly increment.” "Why are you not getting promoted?" When I posed this question, he expressed his dismay, disappointment and frustration for almost 10 minutes. I realised he wanted a clear hearing. “Are you worthy of a promotion? He was bit uncomfortable with my question. “I work very hard," he said. I felt like he needed some guidance and started probing the causes in a subtle way, asking him if he could explain his typical working day as well as his activities on off days. His description of his working day was quite normal. On his off days, he goes to the beach in the morning and spends around three to four hours, then comes home for lunch. His afternoon nap is two hours long. In the evening, he takes the family out for an outing: a movie, the park or shopping. “When do you get time for yourself and your professional development? Do you read books? When did you last read one?" He had no answer.” Do you subscribe any newspapers or professional magazines? “No I read online. Otherwise, all negative news. There’s nothing interesting?" he posed. After careful review, I realised that he was just repeating the same experiences, and not enriching his professional domains. In the rapidly changing business and professional environments, he’s not equipped and prepared to face factual challenges." “Do you watch any self-help videos on YouTube?” “To be very frank," he said with an uncomfortable smile: “I watch films and I’m always very much interested in jokes. My friends share many on Whatsapp." “How much money do you spend on self-development.?” I probed. “For the past eight years, I have not even purchased a book.” He continued: “I’m really good at what I do, and attend in-house training programmes, etc.” “How old are you?” He’s 49. “Do you know that you’re already far behind in your career path? Many of your classmates are probably GMs.” "Many of my classmates became GMs before they were forty. I’m still an F&B Director." I then told him all about self- development programmes, GM training modules by Cornell and other relevant institutes, goal-setting and the importance of reading. He needed to stay abreast with the industry changes, including technological ones. I also advised him to spend minimum 30 minutes per day to read relevant professional materials and gradually increase the time to one hour daily. I stressed: “Learning is absolutely necessary if you want to grow both professionally and personally.” To be continued…
Hotel & Catering NEWS ME www.hotelnewsme.com 54 Event review December 2019 An all-female cast of the finest pastry chefs in the UAE took part in a roundtable discussion as part of an international showcase of French cream in Dubai French Dairy Board and EU Celebrate Leading Ladies of the Region’s Patisseries Leading women of the pastry world from the UAE, Saudi Arabia and France participated in a roundtable discussion organised on behalf of CNIEL, the French Dairy Board, and the European Union. The event, which took place at the Le Méridien Mina Seyahi Beach Resort & Marina, featured chefs from some of Dubai’s leading hotels and bakeries including the QE2’s Ida Martin, Hind Al Mulla, founder and director of Home Bakery, and Aaliya Randeree, head chef and founder of Butterworks Bakery. Consultant chefs Liz Stevenson from the UAE and Najla Shamiri from Saudi (L-R): Chef Nina Métayer, Chef Najla Shamiri, Chef Aaliya Randeree, Chef Liz Stevenson, Chef Hind Al Mulla and Chef Ida Martin
Hotel & Catering NEWS ME 55 Event review December 2019 showcasing the incredible recipes and talent of chefs from both here in the Middle East and internationally. The flair and passion on show has been incredible and we’ve been treated to some of the best pastries in the world.” “Cream and butter are essential ingredients in every pastry, their rich flavour and distinctive taste are what make the best pastries in the world! The versatility of the EU dairy ingredient is unique in that there’s no other product on the market that comes close to duplicating the taste or consistency,” she added. As part of the roundtable event, the chefs were invited to whip up a storm and develop their own unique creations using the finest European cream and an assortment of other ingredients. The quintessential array of treats included an “authentically Emirati” entremet with cardamom and cinnamon whipped cream by Chef Al Mulla, a chocolate and orange entremet with pistachio whipped ganache by Chef Martin, and a walnut and dark chocolate pavlova, honey and rose-infused whipped cream by Chef Randeree. Chef Stevenson and Chef Shamiri showcased a dark chocolate cream, iced yogurt, nut caramel and black sauce, and a sticky date cake with salted caramel and infused Arabic coffee cream, respectively. Chef Métayer created a creamy grapefruit meringue and vanilla tonka Chantilly. According to the latest research by the French Dairy Board, the UAE imported over AED 36.2 million of French cream in 2018, a Compound Annual Growth Rate of 15.3% since 2010 equating to 3,533 tonnes. Arabia also attended the roundtable, while 2017 France-based Pastry Chef of the Year, Chef Nina Métayer, rounded out the group. During the roundtable, a range of topics were discussed ranging from sustainability, sourcing materials and teamwork, to creating the perfect taste with the finest ingredients and quashing the outdated, negative myth of women chefs’ abilities in the kitchen. “All individuals bring something different to the kitchen regardless of gender. It should be about creating something that tastes good and is representative of the individual. There’s still more that can be done to celebrate female chefs. However, looking around the table today, we’re lucky to have a wealth of talented women performing at the very top of their game,” said Chef Stevenson. This sentiment was echoed by Chef Métayer, who emphasised teamwork in the kitchen: “It’s important that everyone in the kitchen works together and showcases the very best desserts and pastries; male or female has no bearing for me, it’s all about creating the best possible taste.” Common Instagram phrase “do it for the gram” was also discussed, with several chefs expressing frustration over the importance of having a dish look “Instagram-ready”, rather than having it taste good. “Taste is absolutely crucial in everything we do, it should touch every part of the soul, of course it should look good, but this should never be sacrificed for taste,” highlighted Chef Martin. Concluding the roundtable, Marie-Laure Martin, International project manager from CNIEL said: “Today has been about
Hotel & Catering NEWS ME www.hotelnewsme.com 56 Zero Gravity – a beach, bar and restaurant – has maintained consistency in offering an all-round experience for guests throughout the years. On occasion of the venue’s 6th anniversary, General Manager Peter Skudutis reveals their secrets to success Day-to-Night Wins Movers & Shakers December 2019 What do you think were some of the most important developments in Zero Gravity’s format and offerings? When we launched Zero Gravity in 2013, it was a beachside restaurant, not a beach club. The Zero Gravity that people know and love today was still a distant dream. We began with the main building structure with only eight sofa sets in the garden. A few months after opening, we extended our operation onto the beach with the installation of umbrellas and sun loungers. From here, we adopted the mindset of a 5-star hotel in terms of our beach service, including hourly complimentary amenities and other signature touches that we have maintained until now. Our first major corporate event took place in December 2013, and was the Dubai International Film Festival closing party. This prestigious event put us on the Dubai Marina map both physically and metaphorically, and gave us the opportunity to showcase our abilities. In February 2014, we held our first ‘proactive’ event in the garden with international DJ Paul Van Dyk, which attracted almost 4,000 guests. This was the first real test in terms of our capacity and ability to serve and entertain large numbers of guests, and we handled the layout and crowd management side very well. After the summer of 2014, we launched our first season of regular weekly events with major international DJs every Thursday and Friday night. With thousands of guests attending each week, we realised the potential of the ‘nightlife’ element of our business, and to date have hosted over 450 international artists. In 2015, we took our events one step further and created our first beach festival alongside Think Events, and DXBeach was born with a full festival stage set up on the sand. We’ve held several beach festivals each year since 2015, bringing over heavyweight headliners such as Mark Ronson, Fatboy Slim, Tiesto, Rudimental, Clean Bandit and many more. We launched our new swimming pool and main stage early 2016, and completely
Hotel & Catering NEWS ME 57 Movers & Shakers December 2019 How do you ensure variety while offering the best experiences possible to all guests? We think about and research what the customer wants first, then work out how we’re going to achieve that. That, perhaps, differs from other businesses that evaluate costs and profitability as a priority before implementing new ideas. This can create a fear of failure that results in diluted, ‘safe’ offerings. We start first by offering as much value and variety as we possibly can (limited by our imagination, not our risk tolerance), and then we work backwards based on guest response. What do you think is the winning formula for success in terms of F&B and nightlife, in addition to a solid brunch offering? Whether in F&B, nightlife or putting on a brunch, the very first thing that you need to understand is why you’re doing what you do, and – spoiler alert – it’s not simply to make profit. Profits are the result of what you do well, and the better you construct your business to deliver the reason why customers choose you, the more profitable you will be. F&B and nightlife provide people with an experience. This experience is pursued by people looking for stimulation. That might be stimulation through food and drinks (taste and smell), music (sound), quality of goods (touch), other people, venue design and atmosphere (sight) or social stimulation. Stimulation is the reason we all go out, whether that be to a restaurant, a bar or nightclub. The winning formula consists of providing the best environment and experience that lead to the best stimulation. The venues that stimulate our senses the most, are the ones we go back to time and time again, even if we don’t understand why. We often try to capture this with words like vibe, ambiance or atmosphere. It’s the job of the businesses’ management to decide how much weight needs to be applied to each area of their business. The better you get at delivering on every controllable element to the expectations of guests, the more successful you will be in F&B and nightlife. people more than satisfied with every aspect of their experience. What would you say are the most unique features of Zero Gravity, and why does it attract the type of guests that it does in particular? Looking at the physical features of Zero Gravity, our spectacular location and, of course, our iconic glass-sided pool stand out as truly unique. We have a very broad customer base in terms of age and demographic, which also makes Zero Gravity unique compared to other beach clubs. We welcome all ages during week, and serve some of the city’s busiest brunches and coolest nightlife events. There’s literally something for everyone. We’re an extremely versatile operation and our flexibility makes us unique. We hold everything from black tie gala dinners, product launches, and movie nights on the beach, to music festivals, club nights, brunches, meetings and a la carte. Finally, we take our impact on the environment very seriously and have launched our own campaign and programme called ‘We Love Our Beach’. It’s a programme that tracks our progress at minimising our impact on the environment. The public face of the campaign is a monthly beach clean-up on the first Sunday of every month, in addition to an educational campaign on our social media channels. Zero Gravity, Dubai Peter Skudutis changed the dynamic of our business, leading the market in day-to-night concepts. This led to the launch of several new events which have revolutionised the market such as our ladies’ day, Friday’s Tropical Brunch and our immensely popular Saturday brunch SuperNatural. How has the venue managed to maintain its success under different market fluctuations and in face of competition? We at Zero Gravity have always tried to remain true to our core values as a business, which is to offer an unparalleled experience to our customers while maintaining a sense of value at all times. By value, we don’t mean entering a price war, but rather leaving
Hotel & Catering NEWS ME www.hotelnewsme.com 58 F&B Far and Near December 2019 We interview DIFC’s BOCA General Manager Omar Shihab for a look into the world of sustainable Spanish cuisine – tapas and beyond Mouth-Watering Spanish What would you say is the essence of Spanish cuisine and how do you ensure your dishes have the right components? There are ingredients that are unmistakably Spanish such as paprika, Padrón peppers, Spanish rice, chorizo and a good aioli or bravas sauce but I think technique is as important in showcasing Spanish cuisine as are good ingredients. The post-El Bulli era has perhaps looked at re-introducing big Moorish flavours of classic dishes using modern and contemporary techniques without being overly minimalistic or molecular. Simplicity and freshness is also extremely important in Spanish cuisine and always pays ode to locally sourced products, something that’s monumental to our operation here at BOCA. Why do you think there aren’t as many Spanish restaurants as there are Italian or Indian, and how do you see this changing in the coming years? Italian and Indian cuisines are more mainstream globally because, perhaps, they identify with the public a lot more easily. Locally in the UAE, late trade ties and direct flights with Spain could have contributed to this. In the year post the introduction of the first direct flight with Emirates, the country saw at least five new Spanish restaurants open their doors, including BOCA. Perhaps modern Spanish cuisine will get another boost over the coming years with an increase in travel throughout Spain from the UAE, the continued domination of Spanish restaurants in the list of top 10 restaurants in the World’s 50 Best Restaurants (three out of the top 10 are Spanish) and the arrival of Jose Andres and David Munoz restaurants in the city. What are your newest concepts and dishes, and what can your diners expect in the upcoming months – what about next year? In the autumn edition our menu is more concise, seasonal and local. We’ve featured the first Hamachi fish coming out of the BOCA Brunch
Hotel & Catering NEWS ME 59 F&B Far and Near December 2019 local FishFarm facilities. We also saw the return of an old BOCA favourite: black rice with scallops and introduced a whole grilled Spatchcock baby chicken. We promise to turn our menus more frequently moving forward, pushing out four a year, and working closer with fishermen and farmers to showcase the best local produce in season. In 2020, BOCA’s Head Chef Matthijs Stinnissen will introduce a test kitchen out of his gastro bar which will focus on experimenting with seasonal, and perhaps unknown, local and regional vegetable varieties, and smaller, lesser-known fish, among others, in a seating hosted once a week for five guests only. What’s the secret ingredient? We would like to think that there’s no such thing. Good technique, respect for the product, conscious sourcing, mindful use and responsible disposal are extremely important. Of course, the guest’s experience is of extreme significance and has to have all the right elements of warmth, knowledge of the server, attentive-yet-relaxed service, a good beverage offering and value for money. Please tell us more about how you’re championing sustainability and managing waste. Sustainability is something that we strive to keep at the core of our operation. We continue to source ingredients locally and support local farmers and fishermen. As tackling climate change becomes more pressing than ever, we’ve stepped up our efforts to reduce waste through the continuous auditing of our kitchen and bar operations, avoiding single-use plastic from suppliers and to customers, building a more demand-driven inventory, and selecting like-minded partners to work with across the value-chain. We like to think of BOCA as a platform to promote issues that revolve around sustainability. We recognise that we, as restaurants, drive a lot of waste. We also produce a lot of waste, but we also have a voice and can make an impact. Last month, BOCA hosted Jo Ruxton, and maximising usage of our food paired with environmentally-conscious drinks. How important is it for restaurants to take part in community events and initiatives? Extremely important. A restaurant has to be built with its neighbourhood in mind. Take this example: DIFC is an important stop on the art trail of Dubai, so when we found BOCA, we dedicated all of our walls (and part of the ceiling) towards the art. We currently work with our friends at Fann-a-Porter to manage this programme for us and hold regular installation openings which change four times a year. Restaurants have a voice that they can use to influence people, and perhaps drive or steer attention towards important topics, especially when it comes to food and natural resources. We believe that this will be the most important topic of discussion and shape the next 30 years of our existence. BOCA Tapas Bar Omar Shihab, General Manager, BOCA producer of the multi-award-winning film ‘A Plastic Ocean’ and founder of the Plastic Oceans Foundation. We screened a twenty-minute version of her 2016 documentary, and hosted a reception with sustainable movie snacks and beverages, followed by a zero-waste dinner drawing attention to lesser-known local produce
Hotel & Catering NEWS ME www.hotelnewsme.com 60 Tetra Pak Hotpack Packaging LLC Tetra Pak is a food processing and packaging solutions company. Working closely with customers and suppliers, it provides safe, innovative and environmentally sound products in more than 160 countries. Hotpack Packaging LLC is a manufacturer and distributor of food packaging products for foodservice, hotels, catering and retail, including: • Paper cups, bowls, containers, boxes, napkins and tissues • Plastic food films, deli and salad containers, cups, plates, microwaveable containers, cutlery and table sheets • Hygiene products such as gloves, aprons, masks, hats and dispensers • Aluminium foils and takeaway containers • Wooden products • Biodegradable products • Flexible packaging products 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 Marketplace Packaging Marketplace December 2019
Hotel & Catering NEWS ME 61 SIG Combibloc Obeikan combistyle Building on the flexibility of its products, SIG Combibloc is launching a new packag- ing format called “combistyle”, which adds to the family pack duo combiblocMidi and combifitMidi and can be produced on exist- ing filling lines. U-shaped paper straws The new straw uses FSC™ certified paper and is now available globally. It represents an alternative to plastic straws for bever- age carton packs with an eco-friendly paper straw solution made of paperboard. combibloc EcoPlus This carton pack consists of the EcoPlus structure from SIG and generates 28% less CO2 compared to a conventional 1-litre SIG carton pack of the same format. combismile combismile is a packaging solution for on- the-go consumption that offers volume and design flexibility, as well as a drinksplus option that makes it possible to easily give more nutritional value to beverages. Marketplace December 2019 SIG Combibloc Obeikan is a systems and solutions provider for aseptic packaging and filling machines for beverages and food. The company offers high-speed aseptic filling machines; the corresponding range of aseptic carton packs protects the quality of food and beverages.
Hotel & Catering NEWS ME www.hotelnewsme.com 62 Review December 2019 Our Services: • Salary & Compensation Survey • Pre-opening recruitment from 20 countries • Executive Search & Head Hunting Currently Hiring: • General Manager • Director of Sales & Marketing • Sales Manager / Executive • Director of Engineering • Front Office Manager • HR & Training Manager • Hotel Manager • Director Finance • Executive Chef • F&B Director Celebrating 23 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 23 years of spectacular journey. Thank you for the trust and confidence placed on us. PO Box 5455 Sharjah, United Arab Emirates Email: mdwarrier@bineid.com Tel: +971 6 5686144 Website: www.bineid.com BIN EID EXECUTIVE SEARCH (Specialised in 5* Hotel Sector) Since 1995 Native Club spa Zabeel House by Jumeirah, The Greens Community-inspired hotels, Zabeel House by Jumeirah being one of them, have a way of making you feel welcome at all times. Native Club, the hotel’s spa, carries the same vibes. No pretentiously overdone luxury here: this relaxation hub means business. Native Club is the first organic spa in Dubai, offering bespoke treatments including facials, detox seaweed wraps, rose and jasmine rituals as well as sports- specific massages. They focus primarily on acupressure points and lymphatic movements to promote inner health as well as outer radiance, using plant and sea-based skin-specific products. My 90-minute aromatherapy massage started right after filling up a full consultation form. A complete top-to-toe relaxation journey incorporating stretches, scalp and face massages, and a body massage that replicates the movement of the sea combining both gentle and stimulating movements, the therapist knew exactly what she was doing. I’ve been to over 20 spas in the UAE, and can easily say that this was the best massage I’ve ever had. It felt quite tailored, and the pressure was just right, in perfect harmony with the oils, music and ambience. Feeling relaxed, energised and just all-round happy, the therapist seamlessly moved on to my next treatment. The Gene Therapy facial is an instant facelift using cupping, a form of traditional Chinese medicine used to lift the muscles of the face and neck. The therapist uses The Organic Pharmacy formulations containing grape stem cells, plant peptides, hibiscus growth factor, retinol and hyaluronic acid – all skin-saving ingredients, while applying suction movements to lift tissue, sculpt and define facial contours, and promote oxygenation and nutrient flow to eliminate puffiness. Native Club’s offering is exactly what it should be: simple, effective treatments in uber-comfortable surroundings that actually do what they promise. Staff is friendly, courteous and dedicated, and the experience makes for a wonderful way to wind down after a long day – and look visibly younger after doing so, too.
du.ae/business-pos Your window to expand. Introducing Business POS for cashless payments with better transaction rates.
I N T R O D U C E S 100% ARABICA CONTACT US www.nestleprofessionalme.com 600 59 59 50 DELIGHT YOUR GUESTS TODAY