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THE GRASS ISGREENER ON THE OTHER SIDE EXPLORING THE ROOTS, GROWTH, AND FUTURE OF IRISH PRODUCTS WITH BORD BIA NEWS Middle East A LL T H E L AT E S T F R O M T H E M I D D LE E A S T H O S P I TA L I T Y I N D U S T RY DECEMBER 2023 | HOTELNEWSME.COM
Standing at the heart of the V&A Waterfront is a figure that evokes familiarity, comfort, and a sense of adventure – Cape Grace, A Fairmont Managed hotel is a timeless presence. With rooms gazing out onto the harbour, marina, or the majestic silhouette of Table Mountain, this grand hotel feels as if it has always been part of the landscape.
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6 DECEMBER 2023 | HOTELNEWSME.COM IN THIS ISSUE 32 WHO’S COOKING A CULINARY SYMPHONY Shifting from marketing to the kitchen with Steven Nguyen, Chef De Cuisine, Ling Lin Dubai 35 POINT OF VIEW I CHANGED MY MIND ON AI “Your head”, my dad would say, “is round, so those thoughts can change direction.” 36 LEADING LADIES THERE’S A NEW CHIEF IN TOWN We catch up with Kerry Healy, Accor's newly appointed Chief Commercial Officer for the Premium, Midscale & Economy Division across the Middle East, Africa & Asia Pacific 42 F&B FOCUS THE LEGENDARY FLAME-GRILLED PERI-PERI STORY This is a story of how South Africa’s favourite brand, Nando’s brought its famous African Bird’s Eye Chilli flavour to the Middle East 46 EVENT A NIGHT TO REMEMBER The Leaders in F&B Awards 2023 Winners Edition celebrates the passionate masterminds behind your unforgettable food and beverage experiences 76 FESTIVITIES IT’S BEGINNING TO LOOK A LOT LIKE CHRISTMAS The trees are up, the lights are on, and the garlands are hung. In the heart of the United Arab Emirates, where tradition meets innovation and luxury intertwines with warmth, the hospitality industry prepares for joy and celebration during the busiest time of the year 90 POINT OF VIEW THE HOSPITALITY SECTOR IN 2024 The hospitality industry is growing yearly, with the elements below proving to be some of the most significant contributing factors to this upward trend 22 THE GRASS IS GREENER ON THE OTHER SIDE EXPLORING THE ROOTS, GROWTH, AND FUTURE OF IRISH PRODUCTS WITH BORD BIA 88
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8 DECEMBER 2023 | HOTELNEWSME.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Christian Harb chriss@bncpublishing.net MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net DIGITAL EDITORIAL SUPPORT Karan Moodley karan@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact sales@bncpublishing.net All rights reserved 2023. Opinions expressed are solely those of the contributors. Hotel & Catering News ME is officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com ACCESS FRESH CONTENT DAILY ON OUR WEBSITE! HotelNewsME @HotelCateringME Hotel & Catering News Middle East hotelcateringme In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East
YOUR WARM C O O K I E A W A I T S AT A GLANCE 264 spacious rooms and furnished apartments withAl Majaz Waterfront view Levantine Restaurant Semi-Olympic size (25m) indoor swimming pool Separate male and female fitness center with steam and sauna rooms 5 Modern meeting rooms with pre-function area All of our rooms are strictly NO smoking Steps away from the Sharjah City Center Mall 2 km away from the Sharjah Expo Center 1-3 km to Al Majaz Waterfront, Al Noor Island, Sharjah Amphitheater, Sharjah Aquarium, and Sharjah Art Museum 20 Minutes from Dubai IT MATTERS WHERE YOU STAY Discover the perfect oasis of tranquillity and comfort at DoubleTree by Hilton Sharjah Waterfront Hotel & Residences. +971 6 511 1900 info_dtsharjah@hilton.com www.doubletreesharjahwaterfront.com
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12 DECEMBER 2023 | HOTELNEWSME.COM T he Irish Food Board, Bord Bia, invited me to Ireland a few months ago to see for myself why they call the island the Emerald Isle, the finest producers in the world of dairy products. I thought it would be a fantastic opportunity to breathe in some fresh air, explore vast farmlands, and find out if they do, in fact, have the happiest cows in the world. It turns out they do have the happiest cows in the world; they also have some of the most passionate farmers I've ever met, who have dedicated their entire lives to Ireland's agriculture. Understanding how the entire country systematically protects the legacy, consistency, and quality of farming and production helped me realise why they are the 2nd most food-secure country in the world. I also appreciated the slower pace; they would much rather do things well than do them fast. Please don't mistake me; the science and technology I witnessed during the trip were impressive, and of course, they have the capabilities to meet their demands, but their dedication and commitment to quality differentiate their products from others. And it doesn't begin at the factory. It all starts in the field. I spent almost an hour with a farmer, discussing what it takes for him to ensure the grass is suitable for grazing. Whether it was generations-old family farms or cutting-edge agricultural enterprises we visited, passion and pride were always present. With rolling hills and emerald fields surrounding you everywhere you go, it's no wonder Ireland works hard at being one of the world's better countries for sustainable farming. Farmers shared stories of adapting to changing times while preserving the essence of their agricultural heritage - Irish farmers are not just cultivators of the land but stewards of a tradition that has stood the test of time. They are very important to the land, and the land is very important to them. We've talked a lot about farm-to- table, but this journey through Ireland with Bord Bia reminded me that behind every product lies a story, and behind every story is a community of passionate people and, in this case, really happy cows too. I hope you enjoy this story and the rest of the December Issue, which covers the importance of creating a home away from home for residents and travellers during the festive season. We also discuss how the industry prepares for the busiest time of the year, recap the Leaders in F&B Award Winners of 2023, and tell you how South Africa's flame-grilled sensation, Nando's, came to the Middle East. As always, I hope you enjoy it, and I will see you next year. Merry Christmas! EDITOR’S NOTE HCNME Happy Cows SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley
16 DECEMBER 2023 | HOTELNEWSME.COM Banyan Tree, one of the world’s leading hospitality brands, is pleased to announce the opening of its first property in Dubai. Opening on the UAE’s 52nd Union Day 2 December 2023, with a full suite of dining and recreational facilities, Banyan Tree Dubai fronts the shoreline of Bluewaters Dubai– a vibrant lifestyle destination by Dubai Holding offering a mix of residential, retail, hospitality and entertainment options. BANYAN TREE DUBAI OPENS ON BLUEWATERS DUBAI TO OFFER ISLAND RETREAT LIVING IN GROUP’S DUBAI DEBUT OPENINGS & LAUNCHES HCNME ACCOR TO INTRODUCE THE HANDWRITTEN COLLECTION BRAND IN THE SOUTH CAUCASUS Accor, a world-leading hospitality group, announces the signing of a cooperation agreement with Mardi Holding, one of Georgia’s largest development companies, to open a Handwritten Collection hotel on the Black Sea coast in Batumi, Georgia in 2026. Launched in January 2023, the Handwritten Collection brand represents a unique portfolio of exclusive hotels with an individual style. Handwritten Collection properties offer guests an intimate and stylish hospitality experience from local hoteliers.
17 HOTELNEWSME.COM | DECEMBER 2023 ARTE, a culinary destination dedicated to redefining the dessert experience, announc- es the opening of its second branch at the prestigious Dubai Mall. Nestled on the Lower Ground level, the new ARTE Dubai Mall is not just a coffee stop, it's an experience – a haven for dessert lovers and coffee connoisseurs alike. Immerse yourself in the warm and cosy vibes of the newest venue, radiating minimalis- tic elegance and bathed in inviting light. Picture this: a dessert wonderland with a full display, plus a private room to customize your dream cake in a one-on-one session with Chef Kuzma. Yes, you can customize your cake. Dubai-based independent hospitality management company Aleph Hospitality has signed a contract to manage Zaria Court Hotel in Kigali, Rwanda. Rwanda’s President Paul Kagame and Masai Ujiri, President of the NBA’s Toronto Raptors and founder of the Giants of Africa foundation graced the groundbreaking event for the construction of the 2.4 hectares Zaria Court. The urban lifestyle hub will be home to an array of recreational services, including an 80-room hotel, food and beverage outlets, retail, an outdoor amphitheatre, and a vast sports complex. ARTE FINE ART CAKES AND COFFEE SHOP OPENS SECOND BRANCH AT DUBAI MALL ALEPH HOSPITALITY SIGNS CONTRACT TO MANAGE ITS SECOND HOTEL IN KIGALI, RWANDA OPENINGS & LAUNCHES
18 DECEMBER 2023 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME Accor, a leading hospitality Group, with over 240 operating hotels and 68 projects in the pipeline across the Premium, Midscale & Economy Division throughout the Middle East, Africa and Türkiye reaffirmed its commitment to the region’s dynamic hospitality land- scape by strategically choosing Riyadh as the destination for the first gathering of the division. The conference agenda focused on key strategic partnerships with the Minis- try of Tourism in line with Vision 2030 and emphasized Accor’s commitment to sustainability, featuring an engag- ing discussion on Food Sustainability. The conference also provided valuable market insights, fostering a deeper understanding of industry trends and opportunities. UNOX, the market leader in combi ovens, successfully launched two new ovens, CHEFTOP-X and BAKERTOP-X, in the region early November 2023. These innovative ovens are set to revolu- tionize performance and user-machine interaction. The ovens were showcased for the first time at the Gulfood Manufacturing exhibition, where visitors had the opportunity to test the new ov- ens, meet the UNOX corporate chefs, and sample food on-site. UNOX INTRODUCES NEXT-GENERATION COMBI OVENS IN THE REGION “ACCOR GENERAL MANAGER” CONFERENCE IN RIYADH SPARKS CONVERSATIONS AROUND INNOVATION AND COLLABORATION IN THE HOSPITALITY SECTOR
19 HOTELNEWSME.COM | DECEMBER 2023 Jose will be responsible for the overall Finance function at VFS Global, and will also be responsible for Legal, Data Privacy and Corporate Risk functions. Jose will leverage his rich experience in strengthening VFS Global’s finance function and developing strategies to support further growth and development of the company. As a member of the company’s Executive Board, he will also play a pivotal role in the overall strategic decision-making at VFS Global. NEWS & APPOINTMENTS JOSE MANUEL AISA MANCHO JOINS VFS GLOBAL AS CHIEF FINANCIAL OFFICER AND MEMBER OF THE EXECUTIVE BOARD Get ready to embark on an extraordinary culinary journey as Abu Dhabi takes the stage for the world’s first-ever Open Fire Food Festival by Steve Harvey. Inspired by the globally renowned TV host, film director and gastronomic enthusiast, the event is set to become a spectacle unlike any other, ignited by Harvey’s profound passion for the art of cooking over fire. Taking place from 24 – 25 February 2024, at Abu Dhabi Hill, Yas Marina Circuit, the festival is expected to heat up Abu Dhabi’s food scene with the rich traditions of open-flame cooking. ABU DHABI TO MAKE CULINARY HISTORY WITH INAUGURAL ‘OPEN FIRE FOOD FESTIVAL BY STEVE HARVEY’
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22 DECEMBER 2023 | HOTELNEWSME.COM HCNME COVER STORY THE GRASS ISGREENER ON THE OTHER SIDE I n the heart of Ireland's agri-food industry, Bord Bia, the Irish Food Board, stands as the guardian of the nation's culinary heritage and the driving force behind the promo- tion and marketing of Irish food and drink on the world stage. With a global network of 15 strategically positioned offices, Bord Bia's mis- sion extends beyond borders, playing a pivotal role in shaping international perceptions of Ireland's rich agricultural offerings. EXPLORING THE ROOTS, GROWTH, AND FUTURE OF IRISH PRODUCTS WITH BORD BIA BY SEYMONE L. MOODLEY
23 HOTELNEWSME.COM | DECEMBER 2023 THE GRASS IS GREENER ON THE OTHER SIDE
24 DECEMBER 2023 | HOTELNEWSME.COM HCNME COVER STORY Bord Bia's international network is a linchpin in facilitating the growth of the Irish dairy industry worldwide. The agency provides tailored services, including bespoke research, buyer-supplier contact events, and partici- pation in trade fairs. Notably, the focus has turned towards strengthening ties with the Middle East, opening new avenues for Irish dairy products in this dynamic and evolving market. Dairy constitutes the most significant export sector from Ireland to the Middle East, repre- senting 87% of all Irish exports and amounting to €315 million in 2022, reflecting a notable increase of 10% from 2021. Within the compre- hensive dairy export figure, dairy ingredients emerge as the primary component exported from Ireland to the Middle East. The initial half of 2023 has witnessed a substantial surge of 33% in the value of Irish dairy exports to the Middle East compared to the preceding year. The escalating trajectory is also evident in the value of dairy imports from Ireland to the UAE, registering a substantial 60.5% increase from 2021 to 2022, resulting in a market valuation of €79 million. Noteworthy product categories following dairy include: > Cheese (€10,854,879, showcasing an 88.8% increase from 2021). > Butter (€1,581,457, a remarkable 139% in- crease from 2021). > Infant Food (€8,000,199, reflecting a substan- tial 70% increase from 2021). > Skimmed Milk Powder (€5,603,299, indicat- ing a noteworthy 110.6% increase from 2021). IRELAND HAS THE LONGEST GRASS GROWING SEASON IN THE NORTHERN HEMISPHERE.
25 HOTELNEWSME.COM | DECEMBER 2023 THE GRASS IS GREENER ON THE OTHER SIDE At the heart of Bord Bia's global efforts lies Ireland's dairy industry, firmly rooted in the tradition of intergenera- tional family farming. In 2022, Ireland produced a staggering 8.819 billion litres of milk, reflecting the industry's robust growth—over 40% since 2014. With 1.6 million cows across 16,000 farms, the Irish dairy landscape has an average herd size of 103 cows, each producing ap- proximately 5,348 litres per annum. Ireland's unique island location on the western edge of Europe, blessed with a temperate climate, abundant rain- fall, and fertile soils, contributes to the country's distinct advantage in dairy production. The island's lengthy grass growing season, averaging 240 days per year ensures that 95% of an Irish cow's diet consists of grass—a critical factor in Irish dairy products' high-quality and unparalleled taste. Irish dairy products, known for their exceptional quality, are exported to over 145 markets globally. In 2022 alone, Ireland exported over €6.8 billion worth of dairy products, making it the largest food and drink export category. The reputation of Irish dairy extends beyond borders, with the world-renowned Kerrygold brand leading the way as the number one butter brand in Germany and the second in the USA. The diversity of Irish dairy products is showcased through exports of 257,102 metric tons of cheese in 2022, with a particular emphasis on cheddar produc- tion. Ireland is also making strides in expanding its cheese varieties, including mozzarella and continental cheeses. Due to Ireland's high-quality milk pool and adherence to stringent industry standards, the dairy industry has solidi- fied its position as a hub for powdered dairy products, attracting multinational nutritional companies.
26 DECEMBER 2023 | HOTELNEWSME.COM HCNME COVER STORY The Rock of Cashel, also known as Cashel of the Kings and St. Patrick's Rock, is a historical site located at Cashel, County Tipperary, Ireland.
27 HOTELNEWSME.COM | DECEMBER 2023 THE GRASS IS GREENER ON THE OTHER SIDE WHILE IRELAND IS OFTEN REFERRED TO AS "THE EMERALD ISLAND" AND CELEBRATED FOR ITS GREEN REPUTATION, THE NEED TO SUBSTANTIATE THIS IN AN INCREASINGLY TRANSPARENT WORLD PROMPTED THE INCEPTION OF ORIGIN GREEN. ”
28 DECEMBER 2023 | HOTELNEWSME.COM HCNME COVER STORY Central to Ireland's commitment to sustainable food production is "Origin Green," a comprehensive food and drink sustainability program led by Bord Bia. This integrated supply chain initiative unites farmers, food manufacturers, retailers, and food service operators, fostering a shared commitment to measurable sustainability targets. Origin Green respects the environment and serves local commu- nities, ensuring that Ireland's global reputation for food sustainability remains robust and continually evolving. Bord Bia's tireless efforts in promoting Irish dairy globally and the commitment to sustainable prac- tices through Origin Green paint a vivid picture of a nation deeply invested in preserving its culinary legacy while embracing the future of responsible and world-class food production. In an interview with Kieran Fitzgerald, Regional Di- rector of Bord Bia, MEIA, we learn more about Bord Bia's commitment to Irish family farming heritage, sustainability, and more. What Bord Bia Wants You to Know About Irish Products The array of Irish products on your su- permarket shelves, gracing your table, and residing in your fridges carries a heritage, commitment, and a pledge for our planet's future. These products em- body family businesses and industrious communities converging to link you— consumers and clients—with sustain- ably produced food and drink of the utmost quality. In Ireland, we cultivate food in harmony with nature, desiring the world to relish and acknowledge the excellence and distinctiveness of our diverse product range. A resolute effort is underway to address issues impacting our community, the people around us, and the globe. We aspire to spotlight our sustainably produced food and drink, making these products globally accessible. This is where Irish food leaves an indelible mark. Through our premium produce grounded in sustainable practices, we are effecting change—one farm, one product, and one export at a time. Sustainable Practices in the Irish Food Sector As global discussions intensify in anticipation of COP28 on sustainability and climate action, the Irish food sec- tor emerges at the forefront, honouring its family farming legacy while forging ahead towards a more sustainably responsible future. In addressing food security, the island, with a population of 5 million, consistently exports enough to feed 25 million.
THE GRASS IS GREENER ON THE OTHER SIDE Globally renowned as one of the most scientifically advanced and sustain- able, Ireland's food industry thrives on its small island's rich, fertile soil and favourable farming weather. Agriculture, historically Ireland’s largest indigenous industry, continues to be a cornerstone. In addressing food security, the island, with a population of 5 million, consist- ently exports enough to feed 25 million. The key ingredient for Ireland’s food security and the sector’s continued suc- cess is sustainability. Grassland blankets about 80% of total Irish land, exceeding European averages of 40%. Ireland's climate facilitates a prolonged grass-growing season, ideal for raising livestock and cultivating crops. Our grass-based system, yielding world-class dairy, beef, and sheep meat, stands as a more efficient and envi- ronmentally sustainable alternative to intensive indoor animal feeding systems. Launched over a decade ago in 2012, the Origin Green Programme stands out as the world’s sole national food and drink sustainability initiative. Enabling the industry to set and achieve measurable sustainability targets, the program, with independent verification across the entire supply chain, verifies 90% of Ire- land’s food and drink exports—a sector now valued at over EUR 30 billion. This initiative has resulted in an 11% reduc- tion in energy use and a 17% reduction in water use per unit of output from food and drink manufacturers. Sustainability-Led Efforts to Tackle Climate Change While Ireland is often referred to as "The Emerald Island" and celebrated for its green reputation, the need to substantiate this in an increasingly transparent world prompted the incep- tion of Origin Green. Serving as Ireland’s infrastructure, it demonstrates the country’s commitment to sustainability and environmental protection both today and into the future. Conscious design solutions ensure Ireland's enduring reputation for excel- lence in food and drink. Consumers, who buy based on trust, find essential safety credentials. In Ireland, a farm-to- fork infrastructure allows us to provide necessary proof points. Extensive data generation and digitisation ensure accurate communication of relevant proof points, a focus that continues to expand. However, Bord Bia's physi- cal inspection of about 95% of local producers verifies guarantees given to trusting consumers. ON AVERAGE, COWS IN IRELAND SPEND 240 DAYS EACH YEAR ON PASTURE, WITH 95% OF THEIR DIET CONSISTING OF GRASS.
30 DECEMBER 2023 | HOTELNEWSME.COM HCNME COVER STORY In-person visits facilitate the completion of checks and verification pro- cesses, concurrently educating farmers on global market priorities. Provid- ing farmers with information and tools is crucial for improvement, meeting new demands, and becoming more sustainable. Beyond addressing emissions, concerted efforts extend to optimising resource usage, promoting biodiversity, and enhancing soil and water qual- ity. A holistic approach tackles every facet of the agricultural ecosystem, with soil health and fertility being pivotal starting points for food and drink production in Ireland. On a larger scale, these endeavours align with Ireland’s national mission to limit greenhouse gas emissions and counteract the adverse effects of climate change. As we cater to international markets, including the Middle East, our focus extends beyond delivering quality to ensuring that our prod- ucts are underpinned by a responsibility towards our shared planet. Bord Bia and Irish Products in 2024 In early 2022, Bord Bia unveiled a strategy aligning with Ireland’s Food Vision 2030, titled ‘Nurturing a Thriving Future’. Aspiring to be a world leader in sustainable food systems, this 3-year Middle East strategy empha- sises providing sustainably produced food and drink, growing Irish exports efficiently, expanding business capabilities, and consistently innovating to address future challenges. In an era where food quality, safety, and security intensify as concerns, Ireland sets a global precedent in efficiency through sustainability. Bord Bia's mission is to offer chefs and consumers access to sustainably produced food with independently verified sustainability credentials. The goal is to increase the selection of sustainably produced, high-quality food and drink available to chefs and consumers in the UAE and wider Middle East by 2024. Growth of Irish Products in the Middle East Annually, the Export Performance and Prospects Report sheds light on key performances. The Middle East, a pivotal market for Ireland, witnessed a 10% increase in total exports in 2022, reaching €364.5 million. As of September 2023, food and drink exports surged nearly 30%, with dairy products from Ireland’s nutrient-rich pastures leading the way, followed by prepared consumer foods (PCF) and drinks. Popular exports include Kerry- gold butter, Avonmore cheese, Killowen and Glenisk yoghurts, farmhouse cheeses, and essential dairy ingredients. Bord Bia’s market insights reveal a growing interest in healthy and sustainably produced foods in the UAE, offering excellent opportunities for Ireland to showcase Origin Green interna- tionally. Other popular Irish products include grass- fed beef and lamb, featured prominently on the menus of the region’s best restaurants. Salmon and oysters from Ireland's pristine waters, Flahavan’s oats, Butlers Choco- lates, Keogh’s crisps, and a diverse range of SuperValu products round out the offerings. Bord Bia's market insights indicate a rising demand in the UAE for sustainable sources of ingredients from Europe, aligning seamlessly with Ireland's commitment to quality, safety, and sustainability. As Ireland continues to set global benchmarks in efficiency through sustainability, Bord Bia remains steadfast in its mission to provide chefs and consumers access to sustainably produced food with independently verified sustainability credentials. FACTS > Total value of Irish products imported by the UAE in 2022: €104,903,155, reflecting a signifi- cant increase of 70% compared to 2021. > Among all categories in 2022, Dairy emerged as the most popular, amounting to €78,875,578. > The total value of Irish products imported by the Middle East in 2022 reached €363,596,984, showcas- ing a notable increase of 13% from 2021. > From January 2023 to September 2023, the UAE imported Irish prod- ucts worth €79,552,201, indicating a substantial increase of 20% com- pared to January 2022 - September 2022.
31 HOTELNEWSME.COM | DECEMBER 2023 THE GRASS IS GREENER ON THE OTHER SIDE Special thanks to Bord Bia (Lorna Allen, Bord Bia Middle East Market Special- ist; David Kennedy, Head of Dairy; Jake McLoughlin, Bord Bia Communications Coordinator; Robert Murphy, Dairy Execu- tive, and the rest of the wonderful team) and partners (including Joudat Waleed at Manara Global) for inviting me to explore all the Irish excellence on the beautiful Emerald Island. To the exceptional farmers who continue to carry the quality, legacy, and future of the Irish family farming heritage forward, thank you for giving me a glimpse of your significant role in the sustainability of Ireland’s food security and the sector’s continued success. Killowen Farm: This family-owned farm, situated in the southeast of Ireland at the foothills of the Blackstairs Mountains in Wexford, provides the only yoghurt on the breakfast tables at the 7 Star Burj Al Arab in Dubai. The Dunnes farmers have lived and worked on this family farm for nine generations and more than 200 years. They are immensely proud of their single-origin yoghurts and the brand they have created, which was recently acknowledged by Love Irish Food as Kil- lowen received the Brand Development Award for 2022. Shane Fitzgerald’s Farm: Shane Fitzgerald runs a dairy farm alongside his partner Kate and father John in Portlaw, Co Waterford, on the southwest coast of Ireland. He is currently milking 217 cows on 92 hectares of land. Shane is part of the Teagasc Signpost program, a multi- annual campaign to lead climate action by all Irish farmers. Last year, as part of the royal visit to Ireland, King Charles vis- ited the Fitzgerald farm to see firsthand. Cashel Farmhouse Cheesemakers: Op- erating as both farmers and cheesemak- ers, Cashel Farmhouse Cheesemakers has won numerous awards at the World Cheese Awards, Great Taste Awards (UK), and Mondial du Fromage Awards (France) for their iconic Blue Cheese. Cashel Blue Cheese is widely available in the UK. Sarah Furno is the Co-owner and General Manager at Cashel Farmhouse Cheesemakers. Killowen farm group Shane Fitzgerald farm group Cashel Blue group
32 DECEMBER 2023 | HOTELNEWSME.COM HCNME WHO’S COOKING "From an early age, I was captivated by watching something being made right in front of my eyes; it fuelled a desire to recreate it." CHEF STEVEN NGUYEN, Chef De Cuisine, Ling Ling Dubai 32 DECEMBER 2023 | HOTELNEWSME.COM
33 HOTELNEWSME.COM | DECEMBER 2023 I n the heart of Dubai's vibrant culinary scene, there is a place where culinary artistry collides with unparalleled entertainment; this place is Ling Ling Dubai, and the maestro behind the kitchen counter is Steven Nguyen, Chef De Cuisine. Chef Steven tells us how he orchestrates the culinary symphony that defines Ling Ling's unique dining experience. Chef Steven's journey into gastronomy is a tale of fate. After initially venturing into Art College and exploring the realm of advertising and marketing, destiny intervened during the financial crisis. A family member encouraged Chef Steven to reevaluate his career choices and discover an unexplored passion for cook- ing. The transition began a culinary story redefining Chef Steven's professional identity. Shifting from marketing to the kitchen, Chef Steven enrolled in culinary management at George Brown College. A captivating exploration of kitchens spanning Italian, French, and high-end catering followed. The co-founding of Otto's Berlin Döner and Otto's Bierhalle in Toronto showcased Chef Steven's en- trepreneurial spirit. However, the pivotal moment arrived when Chef Steven took the role of Operations Chef at Chôm Chôm in Hong Kong, a leading Vietnamese restaurant under Black Sheep Restaurants. Subse- quently, Chef Steven's journey led to the iconic Atlantis The Royal in Dubai, where he spearheads the culinary experience at Ling Ling. "Before the star-studded opening, I was fortunate enough to spend a month in New York with the brainchild of the concept, Tao Group Hospitality, which was truly an amazing experience." Chef Steven describes his creative process and draws inspiration from a background in Art and Design. The approach involves experimentation with a spectrum of ideas, followed by a meticulous distillation of the essence of a concept. Balancing East meets West, Chef Steven's culinary style infuses classic chef training with a modern, contemporary take on Pan-Asian cuisine. A harmonious blend of creativity, customer preferences, and dietary considerations defines Chef Steven's culinary philosophy. A CULINARY SYMPHONY A CULINARY SYMPHONY SHIFTING FROM MARKETING TO THE KITCHEN WITH STEVEN NGUYEN, CHEF DE CUISINE, LING LIN DUBAI
34 DECEMBER 2023 | HOTELNEWSME.COM HCNME WHO’S COOKING For Chef Steven, authentic experiences are the compass guid- ing his culinary creativity. While acknowledging the role of books, TV, and social media in exposing trends, Chef Steven underscores the irreplaceable value of immersive travel. A recent vacation through Asia, exploring Thailand, Singapore, and Indonesia, provided fresh insights that Chef Steven eagerly incorporates into Ling Ling's evolving menu. The Ling Ling Experience At Ling Ling, Chef Steven orchestrates an experience where gastronomy seamlessly intertwines with entertainment. From signature cocktails in the bar lounge to panoramic views of The Palm in the dining area, the Ling Ling Ultra Lounge offers an exclusive bar and nightlife experience. Chef Steven defines the Ling Ling guest as seeking the ultimate entertainment journey, transitioning effortlessly from cocktails to culinary delights and nightlife. Ling Ling's culinary reputation under Chef Steven's guidance is a fusion masterpiece. Signature dishes, such as Australian Lobster Pad Thai, Tea Smoked Duck Kueh Pie Tee, and 24k Gold A5 Wagyu & Lobster Maki Sushi Rolls, redefine culinary boundaries. The dessert selection, featuring Coconut in Para- dise and Warm Chocolate Hazelnut Moelleux, elevates the Ling Ling experience to new heights. Chef Steven's culinary journey is deeply rooted in childhood inspirations. Watching cooking shows like "Wok with Yan" ignited a passion for creating dishes right before his eyes. Grow- ing up in a large extended family further fueled Chef Steven's love for cooking, evolving from family gatherings to orchestrat- ing Christmas and Thanksgiving feasts. For Chef Steven, there's no greater joy than creating culinary experiences for others. "From an early age, I was captivated by watching something be- ing made right in front of my eyes; it fuelled a desire to recreate it." As part of the Atlantis Atlas Project, Ling Ling, under Chef Steven's direction, prioritises sustainability and locally sourced ingredients. Signature dishes, such as Cha ca Seabass skew- ers, exemplify this commitment by incorporating responsibly sourced Glacier 51 Patagonian toothfish. Guests can identify plant-friendly meals through the Atlantis Atlas Project logo, aligning culinary delight with environmental responsibility. Chef Steven Nguyen's journey from marketing to culinary is a narrative of courage, reinvention, and a relentless pursuit of passion. As Chef De Cuisine at Ling Ling Dubai, Chef Steven continues to redefine culinary boundaries. Chef Steven emerges as a culinary trailblazer, influencing the gastronomic landscape of Dubai and beyond with his fusion of global inspirations, dedication to sustainability, and creativity.
“ Your head”, my dad would say, “is round, so those thoughts can change direction.” Over the years, I found this useful advice. Luckily, my head is indeed (kind of) round because I recently took full advantage of this and changed my mind on AI. A couple of months ago, I penned an article about AI in hospitality and the wider travel and tourism world, which was fairly dark. It didn’t make it into print, because, well, it just was a bit doom and gloom. It is, of course, relatively easy to be frightened by something you know only very little of and, at the time, my opinion about AI and platforms like ChatGPT relied heavily on media coverage and much less on hands-on tests. Sure, I had dabbled with ChatGPT only to come away with a neg-ative impression. I feel that, when things like the telephone or electricity were invented, many people might have felt the same way. It’s a well-documented fact that when trains first started run- ning in the UK with a – for the times – incredible speed of 20 km/h, many people refused to get on board, because they were convinced that at such speeds, humans could not breathe and would die. So why did I change my mind on AI? Mostly because I started using it more, which made me realise what large language models and platforms like ChatGPT are currently very good at and what they can’t do. They don’t really do subtlety very well. They can’t be funny. Or sarcastic. An AI would have written the last sentence as “They can’t be funny or sar- castic,” because that’s what it learned on the Internet. It does, however, do some things very well. Over the past month, I let it handle all my correspondence with late paying clients and, thanks to AI-authored emails and letters, man-aged to collect a tidy amount of money. I also got it to snazzy up several PowerPoint decks, which otherwise would have looked dull or required a graphic designer. I estimate that I saved about 40 hours in the last 30 days thanks to AI technology. I don’t think that, in the foreseeable future, AI is going to check people into hotels or serve them dinner, but what it will (and should) do are things like writing sales emails (my email opening rates increased by 20% after I got the AI on the job), revenue manage, and make informa- tion more di-gestible. Head office sent you a 50 pages PDF document? You could waste an hour reading it only to find out it’s about something that doesn’t concern you. Or you could ask the AI to provide you with a one-page sum- mary of its contents and then read selectively, if at all. Running a small hotel without its own revenue department? So far, your options were limited. Sure, there is a multitude of RM tools, but they all more or less heavily rely on the right input and on enough man- power to action the output. The joy here is that it learns and can make decisions 24/7, plus, it can handle as many bookings resulting from its decisions as you can throw at it. This isn’t a question of getting rid of your revenue manager or your graphic designer, it’s about ac-cess to the right skills for those businesses who don’t have the financial or organisa- tional muscle to retain such professionals. A couple of weeks ago, I spoke to the owner-operator of a pizza joint in a small town by the coast in California. His business is very seasonal, and margins aren’t the high- est, so he really doesn’t have a choice but to run the place himself with minimal sup- port during busier times. As a result, his marketing suf- fered, his menu was outdat- ed, and he generally couldn’t in-crease revenues. During busy times, he was very busy. During off-peak times, he was bored and broke. We all know people like him. Fast forward a bit and he got the AI to update his menu by looking at the most popular pizza toppings out there, at the competition, and then creating a unique and compelling line up of pies. His advertising improved because AI designed posters, social media posts, and fly- ers. His pizza place, dur- ing the season, now makes enough money to enable him to hire more staff. During the off-peak months, he’s working less, because his AOV on the days he’s open is now higher. All it cost him was about 100 dollars for subscriptions to ChatGPT and other AI tools. So, what about the doom and gloom? Any technology comes with dangers and so does AI. By and large and up to today anyway, humans have managed to control such dangers. Not always as ef-fectively as possible, I grant you that, but good enough to ensure we’re still here in 2024. I have some faith in humanity left to believe that we’ll manage to do the same with AI and reap its bene-fits rather than cause untold miseries. MY MIND ON AI I CHANGED BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE POINT OF VIEW
T he journey from a novice dreamer to a seasoned profes- sional in the hospitality world is often woven with diverse experiences and global perspec- tives. In a candid conversation, we met with Kerry Healy, the recently appointed Chief Commercial Officer at Accor, to dive into her inspiring hospitality journey. From her early days envisioning a career in the industry to her current role overseeing the Premium, Midscale & Economy Division in the Middle East, Africa and Asia Pacific, Healy reflects on the experiences that shaped her path and led to a leadership role at one of the world's foremost hospitality companies. Raised in the diverse landscapes of Papua New Guinea, Kinshaha, Dublin, Galway, and Edinburgh, Healy's fascination with the hospitality industry took root early. The exposure to varied cultures and lifestyles HCNME LEADING LADIES NEW CHIEF THERE’S A IN TOWN KERRY HEALY, Chief Commercial Officer, Premium, Midscale & Economy Division Accor, Middle East, Africa, Turkey & Asia Pacific WE CATCH UP WITH KERRY HEALY, ACCOR'S NEWLY APPOINTED CHIEF COMMERCIAL OFFICER FOR THE PREMIUM, MIDSCALE & ECONOMY DIVISION ACROSS THE MIDDLE EAST, AFRICA & ASIA PACIFIC
37 HOTELNEWSME.COM | DECEMBER 2023 catalysed a lifelong passion, ultimately leading her to the hallowed halls of the Hotel School Australia, the natural starting point for a career in the field. The journey unfolded with a kaleidoscope of roles across renowned hospitality giants like Intercontinental, Hyatt, and Ritz Carl- ton. However, it wasn't until 2001, when she found her professional home at Accor, that the true sense of belonging crystallised. The leap to Accor's Key Account Manager role in Sydney marked the inception of a deep connection with a company that dared to take risks, foster growth, and genuinely care for its employees. From Sydney to London in 2002 and a stint as Account Director for the UK & Ireland, Healy's trajectory within Accor soared. The journey eventually led to the Middle East in 2006, with Dubai becom- ing the base for the role of Director of International Sales. A brief hiatus in 2009 led Healy into the realm of recruitment, unravelling insights into talent acquisition— a complementary chapter in her hospitality narrative. In 2011, she returned to Accor, assuming the role of Director of Leisure, Meeting, and Event Sales for the Asia Pacific. In the com- ing years, she witnessed an evolution, climb- ing the ranks to Vice President of Sales and Distribution for Asia Pacific in 2020 and later wearing the title of Chief Commercial Officer for Southeast Asia, Japan, and South Korea. As of January 2023, she proudly serves as the Chief Commercial Officer for the Premium, Midscale & Economy Division, steering the ship across the Middle East, Africa, and Asia Pacific. The career path, rife with growth, learning, and Accor's familial embrace, continues to unfold from the vibrant office in Dubai. Defying Stereotypes In a career of over 25 years, she reflects on the worst advice she's received—an en- counter during initial interviews suggesting that motherhood and family commitments might impede professional growth. Drawing strength from parental teachings empha- sising dedication and diligence, Healy embarked on a mission to reshape industry norms. The hospitality landscape for women in the 1990s was rife with stereotypical expec- tations around motherhood. In overcoming these hurdles, she discovered that mother- hood didn't hinder her; instead, it enriched her professional progression, infusing resilience, empathy, and an enhanced ability to balance personal and professional life. In a sector still addressing gender pay gaps, Healy emphasises the value of intuition and empathy in team-building and recognises the importance of a supportive community. With a network of family, friends, and col- leagues, she navigated her career milestones while advocating for women's rightful place in the industry. Grateful for Accor's com- mitment to gender inclusivity, she encour- ages aspiring women to forge unique paths, stay true to themselves, and seek supportive communities. THERE’S A NEW CHIEF IN TOWN Both: Pullman Cape Town City Center
38 DECEMBER 2023 | HOTELNEWSME.COM LEADING LADIES HCNME Comparing Continents Healy delves into the nuances differentiating the Asia Pacific and Middle East hospitality markets. Both regions boast cultural diversity and major transportation hubs, with Dubai and Singapore/Bangkok playing crucial roles. The Asia Pacific demonstrates more robust intra-regional travel demand, contrasting with the Middle East's histori- cal reliance on long-haul travel. Asia Pacific exhibits maturity in mobile payments, online landscapes, and booking behaviours, surpassing the Middle East. According to Healy, a key learning from Asia Pacific is to ensure a fair playing field in distribution and pricing coherence—preparing the Middle East for future success. Language requirements remain pivotal in both regions, emphasising the need for localised content. Best Practices Healy praises the virtues of Asian hospitality that could enrich the Middle Eastern market. The Asian market's maturity in intra-regional business flows, emphasis on digitalisation, and commitment to rate integrity stand out. She aims to foster similar practices in the Middle East, leveraging Accor's diverse portfolio to bridge gaps and capitalise on the region's potential. Top: Movenpick Dead Sea Right: Movenpick Resort Al Marjan Island HCNME LEADING LADIES
39 HOTELNEWSME.COM | DECEMBER 2023 SETTING THE BENCHMARK Bottom right: Pullman Singapore on Hill Street Bottom left: Swissotel Al Ghurair Middle: Novotel World Trade Center Dubai Industry Evolution Reflecting on the last five years, Healy observes the hospi- tality industry's remarkable digital transformation. Digital payments, online platforms, and smart technology integra- tion have reshaped guest experiences. The influence of online travel agencies, metasearch engines, and social media in decision-making is noticeable. As a leader, she advocates an omnichannel approach, leveraging technology for personalised communication and service delivery. Negotiation Wisdom Drawing from a wealth of negotiation experience, Healy shares five key insights. Active listening, patience, clarity of purpose, walkaway points, and composure are pivotal elements for successful negotiations. She emphasises that successful negotiation is a strategic blend of preparation and practi- cal communication. She says, "Pay close attention to what the other party is saying and, more importantly, not saying. Effective listening helps you understand their perspective better and builds rapport. Negotiations can be lengthy processes. Be prepared to wait for the right moment and avoid rush- ing into decisions. Clearly define the negotiation's objectives and understand the stakes involved. Knowing what you're fighting for is essential. Determine your boundaries and what you are willing to concede before entering the negotiation; this prevents you from making impulsive decisions in the heat of the moment. Stay calm and composed throughout the negotiation. Emotional reactions can hinder effective communication and decision-making. Remem- ber, it is not personal." Leadership Philosophy Healy says her leadership philosophy is a compassionate, genuine leader who values individual uniqueness and collective intelligence. Inclusivity, open communication, and setting performance expectations define her approach. "Someone once wisely said that we 'can't pour from an empty cup. THERE’S A NEW CHIEF IN TOWN
40 DECEMBER 2023 | HOTELNEWSME.COM I understand that my team relies on my guidance and support, but I also encourage their growth and autonomy without micromanagement." Balancing work and well-being, she strives to dispel self-limiting beliefs and foster a healthy work-life balance inspired by personal experiences dur- ing the COVID-19 pandemic. "I have refocused my efforts on not missing significant life moments, which have always been central to my purpose. This experience has led me to make sure I travel more to spend time with my loved ones and be present for mile- stones such as birthdays and my son's rugby games. Witnessing my son's reaction just a few weeks ago, when my family and I surprised him in person with his first car as a reward for his hard work, was a priceless memory. Even when work becomes more demanding than anticipated, the joy of our time together fuels my passion and helps me restore a sense of balance in my life." Accor Highlights Healy shares insights into Accor's diverse brands—Pullman, Möven- pick, Swissôtel, and Novotel. With its rich history dating back to 1860, Pullman captivates by innovative workspaces and vibrant social at- mospheres. Mövenpick, born in 1948, transcends dining to celebrate life's joys sustainably. Swissôtel, blending Swiss style with a local touch, offers intelligent design and top-tier ameni- ties. Novotel, Accor's inception brand in 1976, caters to business and family needs with a commitment to balance and well-being. The Handwritten Collection The Handwritten Collection was born in 2023 to offer flexibility and preserve each hotel's unique identity. Already making waves globally, the brand has opened properties in Perth, Australia, Singapore, and Thailand, LEADING LADIES HCNME HCNME LEADING LADIES Novotel Dubai Al Barsha Swissotel The Bosphorus Istanbul
41 HOTELNEWSME.COM | DECEMBER 2023 with plans to expand to the Middle East. Healy anticipates bringing the first Handwritten property to the Middle East, affirming Accor's commitment to embracing individuality. Saudi Arabia Highlighting the significance of Saudi Arabia in Accor's growth, she emphasises the strategic focus on the Kingdom. Accor aims to signifi- cantly expand its footprint with 34 operational properties and a robust pipeline, including 16 upcoming projects. The planned openings in 2024, spanning Makkah, Madinah, and Riyadh, underscore Accor's commitment to the Kingdom's hospitality landscape. The Road Ahead Healy sets forth ambitious objectives in the new role as Chief Commercial Officer for the Premium, Midscale & Economy Division across the Middle East, Africa, and Asia Pacific. Nurturing a high-perform- ing team, driving profitability, and enhancing operational efficiency stand at the forefront. She sees a future focused on brand development, digital evolu- tion, and loyalty enhancement. The strategy involves maximising regional flows, emphasising key markets, and supporting development initiatives, promising exciting prospects for Accor's continued growth. "I am truly excited about the prospects that lie ahead." SETTING THE BENCHMARK THERE’S A NEW CHIEF IN TOWN Movenpick Hotel & Residences Riyadh RAISED IN THE DIVERSE LANDSCAPES OF PAPUA NEW GUINEA, KINSHAHA, DUBLIN, GALWAY, AND EDINBURGH, HEALY'S FASCINATION WITH THE HOSPITALITY INDUSTRY TOOK ROOT EARLY.
42 DECEMBER 2023 | HOTELNEWSME.COM F&B FOCUS HCNME T he Nando’s story started centuries ago when the Portuguese explorers set sail for the East. The winds of Africa called them ashore, and it was there that they were introduced to the African Bird’s Eye Chilli – more commonly known as PERi-PERi. A spice like no other, they used it to create a unique PERi-PERi sauce that put fire in their bellies and ignited passion in their souls. The same PERi-PERi flavour inspired Fernando Duarte to invite his friend Robbie Brozin to a hum- ble Portuguese eatery in the heart of Rosettenville, South Africa, in 1987. After just one bite of the mouth- watering PERi-PERi marinated and basted chicken, they knew it was a taste that had to be shared, so they decided to buy the restaurant. From day one, Fernando and Robbie had grand ambi- tions for their small business. The next few years passed in a blur of long hours and hot kitchens. Riding on the back of their food’s growing reputation, always flying by the seat of their pants and taking risks, they began to open more restaurants. It was in South Africa at first, but it wasn’t long before the brand moved abroad – now pre- sent on five continents, across 21 countries and with over 1,200 restaurants, more affectionately known as “Casas” – the Portuguese word for “home”. The founders (still around today) have always wanted Nando’s to be more than just chicken and profit. Their manifesto, right from the early days, was, “have fun and then make money” - but always in the right way, giving people opportunities and positively impacting their lives. PERI-PERI STORY FLAME-GRILLED It’s a pepper, a sauce, a nod to a homeland. This is a story of how South Africa’s favourite brand, Nando’s brought its famous African Bird’s Eye Chilli flavour to the Middle East. THE LEGENDARY GEORGE KUNNAPPALLY, Managing Director, Nando's UAE
43 HOTELNEWSME.COM | DECEMBER 2023 THE LEGENDARY FLAME-GRILLED PERI-PERI STORY George Kunnappally, Managing Direc- tor of Nando's UAE, takes us on a flavour-packed ride that tells the tale of how Nando's came to be in the UAE, its expansion, collaborations, and what the future holds for the PERi- PERi flame. The Nando’s flame first ignited in the UAE in 2002, when franchisee Suhail Gidwani, Chairman and CEO of Nan- do’s UAE LLC, opened the first Casa on Sheikh Zayed Road. It didn’t take long for the people to fall in love with the addictive taste of flame-grilled PERi- PERi chicken, and before long, several more restaurants had blazed a trail across the Emirates. Nando’s employs people from 20 nationalities across the 21 restaurants, Central Support (head office) and a call centre in the UAE. With prominent casas in major shopping centres like Dubai Mall and Mall of the Emirates, among others, communities like The Greens, Dubai Marina, Dubai Motor City, Jumei- rah Village Circle and Al Zeina and high streets like Sheikh Zayed Road, Nando’s is the largest player in the premium casual dining segment in the UAE. Although loved for its flame-grilled PERi-PERi chicken, Nando’s UAE has an icon of its own – the Chicken Espetada. But, in 2020, the brand set its sights even higher with the most iconic Espetada yet, the “Espetada a Torre” (The Tower Espetada) – a very tall helping of flame-grilled, PERi- PERi chicken thighs served on a skew- er which hangs (table-side of course) from a uniquely designed stand. The perfect Instagram moment. Menu adaptation for the UAE audi- ence The Nando’s menu is, and always will be, all about the flame-grilled PERi- PERi chicken, but if you want to veg out, the menu has a couple of delicious PERi-PERi Veg options, too. Entering the UAE market presented challenges, met through meticulous research adapting menus with local dishes like Hummus, Olives, Casa Fattoush, and Batata Hara with a Peri twist. The UAE menu includes a range of must-try signature dishes such as the Espetada and Cataplana – another chicken feast for the eyes, served in a traditional Portuguese copper dish. A Nando’s twist has been added to the Burgers, Pitas and Wraps range, made with only whole chicken filets or tenders. Nando's conquerd UAE challenges by introducing Sizzler experiences like Cabo Sosatie Sizzler and Malva Sizzler to elevate the dining adventure. And, of course, there is a selection of designer drinks and milk- shakes to enjoy with your favourite Nando’s fix. If you’re in the mood for a fired-up breakfast, most of our loca- tions serve that, too. ALTHOUGH LOVED FOR ITS FLAME-GRILLED PERI-PERI CHICKEN, NANDO’S UAE HAS AN ICON OF ITS OWN – THE CHICKEN ESPETADA.
44 DECEMBER 2023 | HOTELNEWSME.COM F&B FOCUS HCNME In 2020, after being inspired by the world’s tallest building, the Burj Khalifa, Suhail came up with the idea of the Espetada Torre. After careful design, the tower of nine grilled PERI-PERi chicken thighs has made its mark, taking Nando’s brand to new and exciting heights. The Nando's signature flame-grilled PERi-PERi chicken philosophy Some people think that Nando is Portuguese. The truth is that Portuguese food is not traditionally spicy – it was the Mozambique addition of Piri Piri (known today as PERi-PERi) that gave the flavour its kick. The brand is best described as Afro-Portuguese. Nando’s African Bird’s Eye Chilli is grown under the African sun and exported worldwide as a key ingredient in the famous PERi-PERi sauce. Nando's peri-peri sauce stands out with its bold fusion of African Bird's Eye Chili, herbs, and spices, creating a uniquely flavour- ful and versatile condiment. To ensure unwavering quality across locations, Nando's maintains strict ingredient standards, rigorous quality control during production, and comprehensive staff training programs, guaranteeing that customers experience the same ex- ceptional peri-peri flavour while dining at any casa across the UAE. Consistency is not just a commitment; it's a cornerstone of Nando's appeal. The celebration of cultures Nando's is rumoured to be the world's largest collector of contem- porary Southern African art. Their art adorns the walls in every single restaurant around the world, from Johannesburg to London, Dubai and Chicago. Nando’s supports over 275 artists, letting their creativity burn bright. In the UAE, Nando's has artfully blended its globally beloved peri- peri chicken with the rich tapestry of local culture. The menu, a harmonious fusion of international flair and local tastes, reflects Nando's commitment to adapting without compromising authen- ticity. From incorporating Middle Eastern dishes to vegan meals to the vibrant ambience and culturally sensitive marketing, Nando's has seamlessly woven into the fabric of the UAE's diverse dining scene. Engaging with local communities through charity initiatives and supporting local events underscores Nando's dedication to being more than just a restaurant—it's a culinary companion in the UAE's vibrant cultural landscape.
45 HOTELNEWSME.COM | DECEMBER 2023 THE LEGENDARY FLAME-GRILLED PERI-PERI STORY Embracing the unfamiliar Entering the UAE market posed challenges for Nando's, including adapting to local tastes and navigating a diverse culinary landscape. Over- coming these challenges involved meticulous market research, tailoring the menu to suit regional preferences, and creating culturally resonant marketing strategies. Establishing strong partnerships with local suppli- ers ensured a seamless supply chain. Fostering community engagement through charitable initiatives helped integrate Nando's into the local fabric. By combining global brand in- tegrity with a nuanced understanding of the UAE market, Nando's success- fully overcame challenges, becoming a beloved culinary destination in the country and region. Collaborations and expansions Following a highly anticipated and successful rollout in Dubai in late 2002, Nando’s opened its flagship store in Dubai Mall facing the Dubai Fountain and the Burj Khalifa in late 2019, cementing its position as a pre- mium casual dining chain in the UAE and region. Nando’s was awarded Superbrands status for the first time in 2020 and has retained the recogni- tion until this day. Nando's announced in November a collaboration with acclaimed athlei- sure company PUMA, with the drop of the new PUMA x Nando’s RS-Xtra Hot at select PUMA stores in the UAE and online at puma.com. PUMA and Nando’s have reimagined the PUMA RS sneaker, launched in the ‘80s, to create the sauciest style yet. The RS-Xtra Hot combines the worlds of PUMA and Nando's in a seamless fusion of style and flavour. The unisex Formstrip sneaker features the iconic Nando’s PERi- ometer® for added heat. The PUMA logo takes on a refined interpretation in the distinctive Nando’s font, inspired by the meticulous hand- painted signwriting of South African artist Marks Salimu, and the Nando's signature Barci Cockerel takes cen- tre stage adorning the shoe. The RS- Xtra Hot effortlessly intertwines PUMA’s renowned style with the dynamic spirit of Nando's for a cross-collabo- ration in celebration of South Africa’s Heritage Day. Having a strong presence already in shopping malls across the country, the team is now focused on increasing their footprint with smaller casas in emerging communities to be conveni- ently accessible to their diverse clientele. Another area of interest is to build casas in non-traditional sites like transportation hubs and centres of learning and excellence. This is a flame that can’t be stopped. NANDO'S IS RUMOURED TO BE THE WORLD'S LARGEST COLLECTOR OF CONTEMPORARY SOUTHERN AFRICAN ART. THEIR ART ADORNS THE WALLS IN EVERY SINGLE RESTAURANT AROUND THE WORLD, FROM JOHANNESBURG TO LONDON, DUBAI AND CHICAGO.
46 DECEMBER 2023 | HOTELNEWSME.COM 46 DECEMBER 2023 | HOTELNEWSME.COM HCNME EVENT F&B LEADERS IN 2023 AWARDS A NIGHT TO REMEMBER THE LEADERS IN F&B AWARDS 2023 WINNERS EDITION CELEBRATES THE PASSIONATE MASTERMINDS BEHIND YOUR UNFORGETTABLE FOOD AND BEVERAGE EXPERIENCES. Hotel & Catering News Middle East was thrilled to host and celebrate the F&B industry last month at the prestigious Leaders in F&B Awards 2023 at Sofitel Dubai The Palm. We want to thank all our guests for spending the evening with us as we honoured all their hard work and success throughout the year. Thank you for your support and attendance, and a huge congratulations to all winners! It was a night to remember. See you next year! Here are your 2023 Leaders in F&B in order of appearance: Make it your moment. Official Beverage Sponsor Platinum Partner Gold Partners
47 HOTELNEWSME.COM | DECEMBER 2023 47 HOTELNEWSME.COM | DECEMBER 2023 A NIGHT TO REMEMBER
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51 HOTELNEWSME.COM | DECEMBER 2023 51 HOTELNEWSME.COM | DECEMBER 2023 A NIGHT TO REMEMBER LEADING CASUAL DINING RESTAURANT LEADING SPORTS BAR OLÉA | THE ST. REGIS SAADIYAT ISLAND RESORT, ABU DHABI ROARING RABBIT | TAJ EXOTICA RESORT & SPA
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76 DECEMBER 2023 | HOTELNEWSME.COM 76 DECEMBER 2023 | HOTELNEWSME.COM HCNME FESTIVITIES LIKE CHRISTMAS IT’S BEGINNING TO LOOK A LOT The festivities have begun. The trees are up, the lights are on, and the garlands are hung. In the heart of the United Arab Emirates, where tradition meets innovation and luxury intertwines with warmth, the hospitality industry prepares for joy and celebration during the busiest time of the year. As residents and travellers seek a home away from home, the UAE's hospitality sector stands ready to welcome them with open arms. We visited a few sources to go behind the scenes as the industry dazzles for December.
77 HOTELNEWSME.COM | DECEMBER 2023 77 HOTELNEWSME.COM | DECEMBER 2023 IT’S BEGINNING TO LOOK A LOT LIKE CHRISTMAS
Jones the Grocer Yunib Siddiqui CEO at Jones the Grocer Our approach to creating a festive ambi- ence is all about warmth and inclusivity. We recognise that many of our guests might be away from their home countries, so we strive to evoke a sense of belonging and joy. We achieve this through festive music, warm lighting, and décor in our stores. Our staff also plays a crucial role, engaging with guests to make them feel at home. Deck the Halls During the festive season, our restau- rant transforms into a holiday haven. We decorate with an elegant yet understated approach, incorporating twinkling lights, subtle greenery, and tasteful ornaments. Our product packaging and labelling also reflect the season with bright, vibrant col- ours, making them perfect for gifting. The atmosphere is cosy and inviting, focusing on creating a space where people can relax and enjoy the company of others in a fes- tive environment.
IT’S BEGINNING TO LOOK A LOT LIKE CHRISTMAS Adding to the magic, we launch our exclusive festive retail selection, featuring delightful items such as artisan panettones, mince pies, handmade gingerbread houses, and special holiday pantry must- haves. Each item is carefully chosen to bring the joy and spirit of the holiday season into the homes of our patrons, offering them a taste of our brand even beyond the restaurant. We have introduced unique offerings like our spiced gingerbread latte, a perfect blend of warmth and seasonal flavours that instantly evoke comfort and joy. Alongside this special beverage, our bakers create an array of seasonal pies, traditional fruitcakes, and festive-shaped baked goods such as reindeer brownies, Santa cookies, and snowman macaroons to get you in the holiday spirit. A Festive Menu A centrepiece of our festive of- ferings is the traditional turkey roast, seasoned to perfection and complete with all the trimmings, including rich, flavorful juniper and rosemary gravy, duck fat roast potatoes, cranberry sauce, and tenderly roasted seasonal vegetables. Our roast packages offer a taste of familiar holiday comfort and embody our commitment to bringing people together around shared, joyful dining experiences. Bringing the festive season alive Our culinary team is passionate about innovation while honouring traditional flavours. Each year, we challenge ourselves to elevate our festive menu by experi- menting with new ingredients, techniques, and presentations. We aim to balance familiarity with novelty, ensuring our returning customers always find something new to delight in. The feedback we receive is heartwarming and always motivat- ing. Our guests often express appreciation for our welcoming atmosphere and the diversity of our menu or retail selection. They enjoy discovering new dishes and revisiting familiar favourites. Their reactions reinforce our commitment to creat- ing a festive experience that resonates with everyone.
Taberna Española Lola Bernardo Gilbón General Manager, Lola Taberna Española We aim to create a warm atmosphere at Lola filled with festive decorations and Spanish Christmas carols in addition to our usual playlists. We will have a beautiful giant Christmas tree and more than 200 vibrant ornaments adorning the ceil- ings of our indoor area. Fairy lights will also surround the terrace to create a cosy atmosphere. Traditional dishes and customs As usual, we will offer authentic paellas and traditional dishes throughout the sea- son. In addition, we will have a delicious roasted suckling pork dish available for takeaway, allowing guests to enjoy this particular dish in the com- fort of their homes with family and friends as they would in Spain. We will present roasted chestnuts, a typical Spanish sweet usually prepared during the holidays, during the Saturday Brunches. Bringing people together We'll be hosting a series of immersive Christmas party brunches on December 23rd, 24th, and 25th featuring authentic cuisine, live Flamenco shows, and a "Porron It On Me" competition for added fun. Our New Year's Eve fiesta will also transport guests from Dubai to Sevilla through a mesmerizing flamenco performance.
IT’S BEGINNING TO LOOK A LOT LIKE CHRISTMAS Per the usual Spanish tradition, each guest will be pre- sented with 12 grapes for the exciting countdown, where they'll make their special wishes for the coming year. To continue the celebrations beyond NYE, on Friday, January 7th, we will host the Three Kings brunch from 1-4 pm, where guests can enjoy the typical Spanish Roscon de Reyes, a sweetened brioche-style dough with delicious fruits, typically served on Kings' Day. Our Andalusian Head Chef, Chef Daniel Perez, has thought- fully curated a menu to evoke a sense of home through the flavours. Signature dishes include the flavorful Beef Oxtail, warm Ham Croquettes, Whole Roasted Suckling Pig, and Churros with hot chocolate. Festive Cheer Our Flamenco Show brings the heat of the Sevillian tablaos, as our artists Eli and Da- vid come directly from Sevilla to Lola. Our resident DJ, Tommy, who is also Spanish, is always ready to make the fiesta loud. It is essential to host immersive and fun ex- periences for guests during Christmas. It is one of the biggest celebratory seasons of the year when many residents seek to visit places that feel like home. The influx of tourists Dubai sees during December also presents a greater business opportunity. WE AIM TO CREATE A WARM ATMOSPHERE AT LOLA FILLED WITH FESTIVE DECORATIONS AND SPANISH CHRISTMAS CAROLS IN ADDITION TO OUR USUAL PLAYLISTS.”
Marks & Spencer Operated by Al-Futtaim Group
IT’S BEGINNING TO LOOK A LOT LIKE CHRISTMAS During the holiday, M&S Cafés undergo a thematic transformation with Christmas decorations. Offering a comforting space for those away from home and celebrating Christmas, we've launched a brand-new fes- tive menu while setting a seasonal ambience complemented by classic Christmas tunes. Adorned with distinctive M&S Christmas trees, intricately detailed ornaments, and snowy garlands, our cafés exude a cosy and festive ambience, offering our visitors a welcoming atmosphere reminiscent of a holiday wonderland. Holiday Menu Our holiday menu boasts an impressive selection of nine traditional Christmas offerings. Whether you're indulging in the beloved shared experience of our Afternoon Tea or savouring the flavours of our delec- table toasties, spiced tea, and the renowned Gingerbread latte or frappe for those who prefer a chilled option — the M&S Café experience is the perfect way to prepare for Christmas and relish the festive season with your loved ones. Crafted to perfection by our culinary experts, the M&S collection of mince pies holds a special place in our festive offerings at M&S Cafés. An integral component of our holiday menu, these pies feature an all- butter shortcrust pastry cradling a rich and flavorful mincemeat filling, making them a cherished Christmas tradition. Whether you're a fan of the classic mince pie, prefer the vegan delights of Plant Kitchen mince pies, or opt for the Made Without Wheat versions, each promises an authentic taste of Christmas. Our festive menu distinguishes itself by carefully sourcing most ingredients directly from British farms that we know and trust and have worked with for over 40 years. This commitment to quality imparts a distinctive and irresistible flavour to our recipes, ensuring exceptional taste in every dish. Festive Feedback During this time, we receive positive feedback from our patrons who appre- ciate the magical wintry atmosphere and the specially curated festive food experience at the cafés. Many families express their satisfaction with the va- riety and quality of offerings, making their visits enjoyable and memorable. Additionally, our guests often commend the attentive service provided by our staff, enhancing their overall dining experience. We value the feedback from our patrons as it helps us continually improve and tailor our offerings to meet their expectations for every festive season. CRAFTED TO PERFECTION BY OUR CULINARY EXPERTS, THE M&S COLLECTION OF MINCE PIES HOLDS A SPECIAL PLACE IN OUR FESTIVE OFFERINGS AT M&S CAFÉS.
84 DECEMBER 2023 | HOTELNEWSME.COM Luigia Mario Sacco General Manager, Luigia Every year, we anticipate providing a range of memorable dining experiences for our guests with warm Italian hospital- ity, offering traditional festive cuisine, and adorning the venue with vibrant Christmas decorations to make them feel at home during the season. Luigia's interiors feature bold red walls and retro lighting, naturally providing a cosy Christmas atmosphere. The show's star will surely be our giant Christmas tree at the restaurant's entrance, pro- viding a stunning backdrop for family portraits. Family-friendly As Luigia is family-friendly, we ensure that festive dining experiences are suit- able for guests of all ages throughout the season. On Sunday, December 24th, and Monday, December 25th, adults can enjoy memorable feasts and live music by DJ Ivan Minuti in a lively ambience while Santa Claus and special surprises entertain children. Unique Dishes Unique dishes on the festive specials menu will include a variety of dishes inspired by the season in Italy, including Pizza prepared with fresh smoked Salmon, an indulgent Risotto dish prepared with saffron and veal shank, and the traditional Panettone with a special Luigia cream. Panettone is the most traditional and iconic dessert baked to celebrate the festive season in Italy, serving as a national symbol of Christmas. The holidays wouldn't be the same without a freshly baked panettone, and we'll offer precisely that at Luigia throughout to ensure everyone's holidays feel complete. The main focus for the culinary team is to maintain Luigia's global standards, offering the best ingredients imported from Italy and crea- tively incorporating them with traditional cooking techniques.
85 HOTELNEWSME.COM | DECEMBER 2023 IT’S BEGINNING TO LOOK A LOT LIKE CHRISTMAS Spreading joy We'll invite guests to indulge in experiences throughout the month to spread the season's joy. On Thursday, December 14th, we will host the second edition of the "Taste of Italy" Aperitivo series, where guests are welcome to try unique recipes inspired by dedicated regions in Italy. The aperitivo will feature a festive twist this time, and diners can expect to enjoy delectable recipes from Lombardy paired with two selected beverages, all while savouring live music by DJ Ivan Minuti. Further celebrations include a Family Christmas Brunch on Sunday, December 24th, and a brilliant Christmas Day lunch at Luigia featuring Santa Claus and surprises for the little ones. A Significant Time In terms of business, Christmas is a significant time for us, given that most of our customers are ex-pats who celebrate the occasion with their families. Dubai has also become one of the top tourist destinations during the season, further supporting our business and efforts to create a memorable experience for them and residents alike.
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87 HOTELNEWSME.COM | DECEMBER 2023 IT’S BEGINNING TO LOOK A LOT LIKE CHRISTMAS Park Hyatt Dubai and Montblanc, global leaders in luxury business lifestyle, have teamed up this holiday season to create a unique Christmas Tree. The grand reveal is set for December 8th, featur- ing a spectacular 5.5-meter illuminated tree displayed at the hotel’s Lobby Lounge terrace. Lit up with lights and crowned by the shining Mont- blanc logo, this festive centrepiece will infuse an air of luxury into the holiday ambience. Timeless Elegance Luis Cobo, General Manager of Park Hyatt Dubai, remarked, “Montblanc and Park Hyatt Dubai are synonymous with timeless elegance and sophis- tication, so the partnership was a natural step forward. We always strive to bring something special for our guests during the holidays, and this collaboration seamlessly merges tradition, luxury, and the magic of the festive season, prom- ising an exceptional experience for all.” Franck Juhel, President of Montblanc Middle East, India, and Africa, expressed, “During this season of warmth and cherished moments spent with loved ones, we are delighted to partner with Park Hyatt Dubai to bring this magical Christ- mas tree to life. This collaboration embodies our commitment to creating unforgettable memo- ries for our customers during this time of the year.” Unique Gifting Throughout the festive season, Montblanc will also have a dedicated kiosk at the piazza, allow- ing guests to explore and acquire gifts for their loved ones, curated with the brand’s signature craftsmanship and style. The Christmas Tree will grace Park Hyatt Dubai throughout the festive season, offering residents and visitors a chance to immerse themselves in the holiday spirit. Park Hyatt Dubai and Montblanc partnered together to bring a touch of luxury this festive season Luxurious Collaborations
88 DECEMBER 2023 | HOTELNEWSME.COM What were the most significant mile- stones in your career? I am most proud of my first job as a Chef de Cuisine at the Portuguese Nikkei OANJO restaurant. When I was an aspiring chef, reaching that position had been the pin- nacle of my definition of success. For years, I worked as a line cook, perfecting my skills and hoping I would one day get the oppor- tunity. Although it wasn’t an easy process, it taught me the importance of hard work, persistence, and dedication. Why did you say yes to the role at Soul Beach? When I heard about the needs of this role and the alignment of the culinary direction, I felt incredibly inspired, and I could see myself contributing in a big way since I share a love for Mediterranean fusion cuisine. At Soul Beach, I am committed to creating unique and inspired dishes by some of the best chefs I’ve worked with. My team also encouraged me, especially by how they understood each dish and remained passionate about the food they served our customers. Why was it necessary to elevate the menu at Soul Beach Dubai? Cooking combines art and technical skills, and changing the menu lets me get creative and show off my ideas. I wanted the menu to be distinctive and more sophisticated, with elements that fit into the concept we were looking for. Whether in fusion dishes or storytelling or by using fresh farm-to- table ingredients, our aim for the menu is to make the best use of the flavour pairings that complement our guests' lifestyles. Tell us more about the ‘ingredient- led’ concept. An ingredient-led approach reflects the seasons as nature intended. Soul Beach has a fantastic location alongside the marina and the white sandy beachfront. Our venue is all about sharing and showcasing the best produce from the UAE. It is a place F&B FOCUS HCNME GETTING TO KNOW AT SOUL BEACH DUBAI NEW CHEF AND MENU THE
GETTING TO KNOW THE NEW CHEF AND MENU AT SOUL BEACH DUBAI to relax, unwind, sit back, and enjoy excellent food paired with a lovely glass of wine or signature cocktail. It doesn’t get much better than that. Let's talk about the new menu. My signature dishes include seafood rice, grilled octopus, and lamb cutlets. The menu pays homage to my memories, journeys, experiences, and travels. Each dish on the menu tells you a story. I am inspired by the cultures and seasons of the countries I have lived in. I always showcase an interpretation of food that is new and creative. Going to markets, looking for seasonal items, and getting fresh ingredients excite me. It’s all about what you can do with it and how many ways you can cook it. How have you elevated the beach club dining experience? The pool and beach area offers an informal take on mod- ern dining in a relaxed and welcoming environment. The food at Soul Beach is driven by experience and creativity, with a strong focus on flavour and a commitment to sourcing local but high-quality produce. Regardless of what each customer orders, each dish should harmonise and play a role in the story our restaurant is telling. Tell us about the products you source from the bio farm. We grow as much of the produce as we can. Over the last two seasons, the bio garden has transformed into a pro- ductive, beautiful space providing farm-to-table herbs and vegetables for the kitchens in the resort. Not only does this allow my team to have the freshest ingredients possible, which is immediately noticeable in the flavours within our dishes, but it also means we can be 100% certain that it has not been treated with any chemicals. It also contributes to our sustainability efforts by eliminat- ing packaging and reducing our carbon footprint. What is Soul’s sustainability strategy? Restaurants traditionally produce a lot of waste. Some are easy to cut down, but other areas have proved more challenging to tackle, and viable alternatives are costly. It all starts with respecting the food. Food connects us all. We reconnect with food by knowing the process that goes into making it. An important strategy is to promote sustainable preparation. My chefs are trained in specific food preparation techniques to ensure that delicious food doesn’t become food waste. While focusing on creating the best experience pos- sible, we also are conscious of our impact on sustain- ability. This means supporting local food producers, farm-to-table items from the bio garden, and buying fish caught or farmed sustainably, such as eco-labelled or certified fish. We also make slight changes to the menu according to the season. We also try to go organic where possible but not to the detriment of food miles. Another example is that all our fruits and vegetables are washed simultaneously to conserve water. How do you integrate seasonal produce into the menu? Today, the restaurant sources 85 to 90 per cent of its ingredients from the UAE. The menu changes three times a year and incorporates experimental items re- inforced by a farm-to-table and nose-to-tail approach. Using ingredients during peak season will also impact the quality of the dishes. Seasonal recipes are also healthier. Most local farmers don’t use harmful pesticides on their crops, so the produce is more nutritional. A limited-edition menu relies on seasonal ingredients to create unique dishes that revolve around the flavours of that time of the year. It is an excellent way to switch up ingredients by incorporating fresh flavours that fit the season. Our guests (and ourselves) can benefit from the excitement of innovation. What's next for Soul’s culinary offerings? I always take a flexible approach to new product development and use research to support my decisions. Seasonal foods allow me to experiment with our menu and attract people interested in new, exciting culinary experiences. At the same time, my chefs and our regular guests will appreciate that their favourite restaurant is innovative – they will certainly look forward to every time we promote menu rotation. We will also introduce seasonal tasting menus, where we take advantage of the fresh seasonal ingredients. The new culinary offerings will also showcase a few fusion dishes, namely Asian-Oriental, with a hint of Southern European influence. We will also launch an array of new homemade ice creams and sorbets. "AT SOUL BEACH, I AM COMMITTED TO CREATING UNIQUE AND INSPIRED DISHES BY SOME OF THE BEST CHEFS I’VE WORKED WITH. MY TEAM ALSO ENCOURAGED ME, ESPECIALLY BY HOW THEY UNDERSTOOD EACH DISH AND REMAINED PASSIONATE ABOUT THE FOOD THEY SERVED OUR CUSTOMERS." CHEF SÉRGIO CRUZ, Soul Beach Dubai
90 DECEMBER 2023 | HOTELNEWSME.COM T he hospitality industry is growing yearly, with the elements below proving to be some of the most significant contributing factors to this upward trend. Improved Customer Experience: Future predic- tions in the hospitality sector look promising and include enhancing customer experience through technological inno- vations like smart devices, artificial intelligence, and virtual reality. Mobile check-ins, keyless room access, and person- alised recommendations based on guests' preferences will become more common. Data analytics makes tracking guest preferences, booking trends, and marketing effectiveness easier. This data-driven approach will enable holiday home companies to optimise offerings, improve customer service, and personalise services for future growth. Awareness of Sustainability: As global awareness of climate change and environmental issues increases, the hospitality sector will emphasise sustainability more strongly. Eco- friendly practices, such as energy-efficient buildings, waste reduction, and locally sourced food, will be paramount. Holiday homes that demonstrate a commitment to sustain- able practices will be sought after by conscious travellers. A recent survey found that 75% of travellers are willing to pay more for sustainable accommodations. Holiday home com- panies can address this demand by implementing sustainable practices such as using renewable energy sources, installing energy-efficient appliances, reducing waste and pollution, and sourcing sustainable materials and products. Expansion of Wellness and Well-being Offerings: The focus on wellness and well-being will continue to expand in the hospitality sector. Holiday homes will offer more compre- hensive wellness programs, including activities such as yoga and mindfulness classes, spa treatments, healthy dining options, and fitness facilities. Integrating wellness into the guest experience will become a key differentiator for proper- ties. Growth of Experiential Travel: Travellers increasingly seek unique and immersive experiences rather than traditional sightseeing. In 2024, hospitality providers will cater to this demand by offering experiential travel options. This could include local cultural immersion programs, adventure and nature-based activities, and opportunities to engage with local communities. Increasing Focus on Safety and Security: In light of recent global events, safety and security will remain a top priority for the hospitality sector. Holiday homes will invest in ad- vanced security systems, enhanced emergency preparedness, and rigorous health and safety protocols to ensure guests' well-being. Market Expansion in Emerging Destinations: As travellers seek new and authentic experiences, hospitality providers will explore opportunities in emerging destinations. Less- explored regions or countries with unique attractions and cultural richness will attract investment from holiday homes that cater to adventurous travellers. Embracing Diversity and Inclusivity: The hospitality sector will continue to focus on diversity and inclusivity, ensur- ing that guests from all backgrounds and identities feel welcomed and represented. Holiday homes will implement policies and training to promote inclusive cultures and cater to the unique needs of diverse guests. The Rise of Bleisure Travel: Bleisure travel, a combination of business and leisure travel, is rising in Dubai, with more people combining work trips with personal vacations. A recent study found that 65% of business travellers in Dubai plan to extend their leisure trips in 2024. Dubai's continued expansion as a tourist destination is projected to attract over 25 million visitors in 2024, an increase from 21.2 million in 2023. This ongoing growth can be attributed to Dubai's world-class attractions, vibrant nightlife, and reputation as a safe and welcoming destination. The Rise of Micro-Staycations: Short stays of one to two nights are on the rise as people look for more affordable and convenient ways to travel. Holiday home companies can capitalise on this trend by offering micro-staycation packages that include activities and attractions in the local area. In conclusion, the sector will witness significant advance- ments in personalised experiences, technology integration, sustainability practices, wellness offerings, decision-making through data analytics, and experiential travel. The future of the hospitality sector is poised to be dynamic and trans- formative, offering unforgettable experiences for travellers worldwide. BY VINAYAK MAHTANI, CEO, BNBME HOLIDAY HOMES THE HOSPITALITY SECTOR IN 2024 HCNME POINT OF VIEW