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JANUARY 2022 | HOTELNEWSME.COM Hotel&Catering 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 The 1000-year evolution of plant-based meat alternatives Marks & Spencer Plant Kitchen Battered Fishless Goujons
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4 JANUARY 2022 | HOTELNEWSME.COM Always by your side to offer your guests an extra star Whatever happens the #1 destination for premium entertainment ''en français''
5 HOTELNEWSME.COM | JANUARY 2022 by The Lifestyle channel 100% subtitled in English and Arabic On Arabsat - Badr 4 East - Transponder 19 - Frequency 12072 For more information, contact hotels@tv5monde.org style.tv5monde.com HERITAGE DESIGN FASHION GASTRONOMY © Thinkstock
MADE FROM PLANTS COVER FEATURE The 1000-year evolution of plant-based meat alternatives 16 F&B FOCUS A FUTURE OF CONVENIENCE Why predictions, personalisation, and data mark the future of food delivery 27 TECH & INNOVATION INTELLIGENT COOKING SYSTEMS EASE THE PRESSURE IN THE KITCHEN MAXIM KUZMIN, Key Account Manager at RATIONAL Middle East 44 F&B FOCUS – VEGAN LOUNGE DUBAI’S FIRST VEGAN LOUNGE Ankit Sanghvi, Owner of Epitome, Dubai 48 GM FOCUS DUBAI’S MOST SOPHISTICATED ADDRESS RAJA ZEIDAN, General Manager at St. Regis Downtown Dubai 50 WHO’S COOKING A VOYAGE ACROSS THE ANTILLEAN ISLANDS CESAR BARTOLINI, Executive Chef at Tamoka 53 LOOKING AHEAD THE KINGDOM OF SAUDI ARABIA JUAN SAMSO, General Manager at JW Marriott Hotel, Riyadh 54 ONE ON ONE ONE ON ONE WITH F1 LEGEND AND FOUNDER OF BILLIONAIRE, FLAVIO BRIATORE 56 AROUND THE WORLD MALDIVES, MORE THAN JUST ROMANTIC GETAWAYS Why is the UAE an important market for the Maldives? 60 CHAIN FOCUS CHAIN OF THE MONTH WYNDHAM HOTELS & RESORTS PANOS LOUPASIS, Vice President Development, Middle East, Africa, and Eurasia, Wyndham Hotels & Resorts EMEA 28 ↓ TINDLE IS A PLANT-BASED CHICKEN that can take center stage in any dish, from butter chicken to nuggets, sandwiches and tacos. IN THIS ISSUE HCNME
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8 JANUARY 2022 | HOTELNEWSME.COM CREAMY, fresh, DELIGHT
9 HOTELNEWSME.COM | JANUARY 2022 RASPBERRY PAVLOVA by Claire Heitzler INGREDIENTS Meringue 100g egg whites 100g sugar 100g icing sugar Vanilla Chantilly 250g european cream 35% 25g sugar 1/2 vanilla pod To finish 1 lime 500g raspberries 20g sugar USING FRENCH CREAM "French dairy cream brings lightness to all my preparations, it is smooth, foamy and it enhances the other ingredients in my recipes" PROCEDURE Meringue 1. Beat the egg whites until stiff and gradually whisk in the sugar. Then add the icing sugar with a maryse. Pipe meringue into a flower shape and cook it for 10 min at 100 degrees, then for 1 hour at 80 degrees. Vanilla Chantilly 2. Cut the vanilla pod in two and peel it in the cream. Gradually whisk in the sugar. To finish 3. Squeeze half of the raspberries with the sugar to obtain a marmalade. Fill the bottom of the meringue flower with marmalade. Add the fresh raspberries and lay a beautiful rose window with chantilly. Peel lime zestes on the top of the pavlova. APPLIANCES Pipping bags Whisk Oven The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.
10 JANUARY 2022 | 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 GROUP COMMERCIAL DIRECTOR Samer Alloush samer@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGN Eliane Elias MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact Samer Alloush, Group Commercial Director samer@bncpublishing.net | T +971 55 776 4670 All rights reserved 2021. Opinions expressed are solely those of the contributors. Hotel & Catering News ME and all subsidiary publications in the MENA region are 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 HotelCateringNewsME 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
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12 JANUARY 2022 | HOTELNEWSME.COM SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net M y plant-based journey began a little over 2 years ago due to some minor health issues that could have gotten worse, and the idea of having to take medication every day wasn't working for me. I did my researched and everything pointed back to the food I was eating and the food I was overeating. Determined to change my lifestyle and undo the damage I had done, I adopted a whole-food, plant-based diet. Initially, I was worried that I would be hungry all the time and that veggies alone wouldn’t satisfy my tastebuds. But that wasn’t true. I was trying new produce and getting creative in the kitchen. In 2 weeks, I lost excess weight and felt energetic and great. And even though I was getting roasted by family and friends for my portobello mushroom burgers, I stood my ground and eventually I was brave enough to call myself a vegan. Not long after that, it was like I had manifested this veganism life all around me - plant-based options were everywhere. I felt fantastic knowing that I was making better choices for myself and my world. However, it was not always easy to ignore the noise. I noticed how little people knew and understood about veganism. If I so much as smelled something that was not vegan, it would open the floodgates to silly jokes and criticism. It felt like I wasn’t allowed to make mistakes, and that made me uncomfortable. An omnivorous diet, which is the most common human diet does not receive as much questioning as any other diet that goes against it, and when you go against this norm, you must be prepared for the scrutiny. Extreme vegans have indeed contributed to this “in or out” approach to veganism, but I don’t believe that is the right approach. Every day that you choose to make healthier and more environmentally positive choices is a win even just one day is better than no day at all. Admittedly, during the lockdown, it was easier to be mindful about what I ate. But as the pace picked up, it became harder and less convenient to keep up my plant-based lifestyle. I want to continue learning about what works for me and stay committed to making better choices for my body and the world around me day by day. I believe in everything that veganism stands for, and this special Veganuary issue is not about the politics of veganism, and it's not about convincing you to become vegan. It’s about the pleasure of plant-based foods, introducing you to new flavours, textures, and ingredients. Good food is good food, and if it’s made from plants and has positive impacts on your health, the planet, and the animals, then why not. Food is medicine for your body, and it is a big part of life, so I hope this issue inspires your journey like it did mine. Here’s To Making Better Choices EDITOR’S NOTE HCNME
13 HOTELNEWSME.COM | JANUARY 2022 FUN COMES GUARANTEED YOU DECIDE WHEN THE PARTY STOPS WITH 24HR FOOD & DRINK. NOW OPEN AT DUBAI DIGITAL PARK. RADISSONHOTELS.COM/RED
14 JANUARY 2022 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME KEMAL SIRTIKIRMIZI JOINS WALDORF ASTORIA KUWAIT AS GENERAL MANAGER MEET THE NEW DIRECTOR OF OPERATIONS AT ROCCO FORTE HOTELS Waldorf Astoria Kuwait, the luxury hotel opening in the first quarter of 2022, has appointed Kemal Sirtikirmizi as its general manager. Located within The Avenues, the country’s largest retail, entertainment and lifestyle destination, Waldorf Astoria Kuwait will feature 200 contemporary deluxe rooms and suites with panoramic views of the vibrant city skyline. Kemal brings more than twenty years of international hospitality experience across North America, the Middle East and North Africa, and Turkey, having worked with many luxury brands including St. Regis, Ritz- Carlton, Luxury Collection, and W Hotels. As general manager, Kemal envisions a holistic approach to hospitality that perfectly communicates and delivers unforgettable guest experiences through Waldorf Astoria’s globally renowned and personalised True Waldorf Service. Born in 1960, Antonello de Medici boasts an illustrious career in the hospitality sector, having held management and general manager positions for brands including Starwood Hotels, Marriott and Hilton. As of this month de Medici will have full responsibility for the operation of the Group’s 14 five-star hotels. He will oversee the Sales, Marketing, Human Resources, and IT Strategies. Based in Rocco Forte Hotels’ Rome office, de Medici will initially focus on the Italian hotels’ structures, particularly in view of the upcoming openings in Milan in 2023: The Carlton and Rocco Forte House. A French national with an illustrious career, Bonet brings years of knowledge and skills with a speciality in pastry. His experience includes working at some of the world’s most prestigious properties such as the Savoy hotel in London, the legendary French hotel La Reserve de Beaulieu and the three-Michelin-starred restaurant, Troisgros, in Roanne. He joins the Abu Dhabi property after gaining insights and inspiration from an array of markets around the world, including Asia, where he worked with Mandarin Oriental, Bangkok. Passionate about sharing his knowledge, Bonet still teaches his craft at the Bellouet Conseil School in Paris, giving lessons in 40 courses including chocolate, entremet, petits gateaux and viennoiserie, helping aspiring chefs improve their skills and techniques. He also consults and demonstrates at schools, hotels, and bakery shops around the world in countries including Hong Kong, India, Macau, Morocco and Thailand. DAVID BONET APPOINTED AS EXECUTIVE PASTRY CHEF AT EMIRATES PALACE, ABU DHABI
15 HOTELNEWSME.COM | JANUARY 2022 NEWS & APPOINTMENTS Tala Bashmi often referred to as the voice of modern Bahraini cui- sine, has been named as the win- ner of the first Middle East & North Africa’s Best Female Chef Award 2022. Chef-patron of Fusions by Tala in Bahrain, Chef Bashmi will be presented with the inaugu- ral award at the debut edition of MENA’s 50 Best Restaurants, set to take place in Abu Dhabi in Febru- ary 2022. The esteemed award forms part of the 50 Best organisation’s mis- sion to honour female role models within the culinary industry and represents the first pre-announced award of the Middle East & North Africa’s 50 Best Restaurants 2022 programme. A passion for creating nostalgic culinary experiences for her guests drives Bahraini-born, Swiss-trained Bashmi. Aman is pleased to announce Project Sama, a first-of-its-kind luxury motor yacht, developed through a joint venture between Aman and Cruise Saudi, of which Saudi Arabia’s Public Investment Fund (PIF) is a shareholder. The 183 metres (600ft) vessel will feature just 50 spacious luxury suites, each with a private balcony. An architectural vision that will set a new standard in waterborne voyages, Project Sama, meaning tranquillity in Sanskrit, will bring the cherished spirit of Aman to the world’s seas and oceans, set to launch in 2025. True to the pioneering ethos of the brand, Aman will direct the entire development process of the project – from design and build to operations and management – ensuring that guests enjoy the Aman way of life onboard, in every sense. Project Sama will champion privacy, space, and gracious hospitality, and most importantly, the Aman experience; exceptional, unique, and restorative. AMAN ANNOUNCES PROJECT SAMA TALA BASHMI WINS MENA’S BEST FEMALE CHEF AWARD 2022
16 JANUARY 2022 | HOTELNEWSME.COM OPENINGS & LAUNCHES HCNME The Chedi Hotel and Resorts luxury brand is set to open its lat- est resort in Qatar’s capital, Doha, in 2022, offering 59 rooms, suites, as well as 32 elegant villas and chalets. Situated in the landmark Katara Cultural Village, boasting a range of attractions from museums to concert halls, galleries to shopping as well as the city’s iconic amphi- theatre, guests can hop in a buggy or take a leisurely stroll to some of Doha’s most-loved sights. The hotel and resort also has many reasons guests may never want to leave, like a picture- perfect swimming pool along the beachfront promenade and stun- ning infinity pool at the resort’s family-friendly beach club. An expansive spa and state-of- the-art fitness centre will also ensure that guests can pamper themselves day and night, whether relaxing or energising, away from the hustle and bustle of the city. Dining options will leave guests spoilt for choice, an all-day dining restaurant offering live cooking stations for all tastes while guests can also relish the vistas of the serene lobby lounge with 180-de- gree ocean views or explore the hotel’s cigar lounge. GHM Hotels to open its latest luxury offering in Doha in 2022 Select Group, the global property developer, and its joint venture partner Emirates Strategic Investments Company (ESIC) has signed a management agreement with Six Senses Hotels Resorts Spas to develop the ultra-luxury operator’s first branded residences and hotel in the United Arab Emirates. Construction is set to commence this month, with a targeted completion date of Q4 2024. The development will be set across an area of 1.2 million square feet and the partnership with Six Senses enhances Select Group’s growing residential development portfolio, with over 7,000 residential units handed over to its customers and an additional 3,750 residential units in the pipeline. To align with Six Senses’ passion for wellness, community, and sustainable design, Six Senses The Palm, Dubai, will be home to 60 guest rooms and over 60,000 square feet of amenities and facilities that include restaurants, bars, gymnasium, squash court, kids club, spa, library, wellness and longevity center, pools and dedicated beach space. The ultra-luxurious branded Six Senses Residences The Palm, Dubai which includes 121 penthouses, 32 sky villas and nine signature beachfront villas will be managed by Six Senses and have access to the hotel’s facilities. The entire development has been designed to afford residents the utmost individual privacy while offering unparalleled access to spacious, meticulously landscaped green areas, and various leisure, sports, business, and recreational facilities such as a micro-farm, tennis courts, padel courts, and dedicated running tracks. Select Group announces UAE’s first Six Senses hotel and branded residential development
17 HOTELNEWSME.COM | JANUARY 2022 OPENINGS & LAUNCHES Hudson Tavern opens at Hyde Hotel Dubai The rustic meets modern Hudson Tavern opens its doors at the Hyde Hotel Dubai, offering a laidback atmosphere with unique experiences including surf and turf dishes, speciality drinks and elevated bar bites. The opening is an extension of the first venue, located in the Hotel Mondrian Doha that launched in 2017. Hudson Tavern Dubai presents a relaxed, New York speakeasy vibe, delivering a metropolitan scene complete with craft burgers, a cold brewery, and a casual atmosphere. This cosy neighbourhood hub offers signature craft burgers and a welcoming atmosphere for guests to wind down after a busy workday, enjoy a relaxed date night or catch up with friends over the weekend. Weekly events will make it a must-visit spot throughout the week, including a daily happy hour, a Thursday evening brunch, and a live music night on Thursdays and Fridays. URLA is now open and is set to bring high- octane energy, glamour and unmistakable flavours to the heart of the city. Located on the Fountain Level at the Address Downtown Dubai Hotel, URLA invites guests to discover a piece of Aegean paradise, capturing the feeling of summer and sunsets, across the coastal routes of Spain, Greece and the West of Turkey. With up- close and intimate views of the dazzling Burj Khalifa and unparalleled sights of the Dubai Fountains, watch as the sun sinks in the sky and the fountains dance into life. Named after the town of URLA, a gastronomical corner on the West Coast of Turkey, URLA’s culinary roots celebrate flavour and vibrant storytelling, encompassing the best of Aegean cuisine, drawing influence from surrounding landscapes a well as Greece and Spain. URLA invites guests to discover a menu bursting with fresh produce from both land and sea, all of which are exclusive to the beautiful Aegean coasts, offering a fresh take on traditional dishes. URLA’s menu presents contemporary and cosmopolitan dining with an artisanal twist, focusing on sharing dishes that are divided into ‘Share the Sea’ and ‘Share the Mountain’. The highly anticipated URLA is now open in Downtown Dubai
18 JANUARY 2022 | HOTELNEWSME.COM Why predictions, personalisation, and data mark the future of food delivery A FUTURE OF CONVENIENCE F ood delivery businesses have grown dramati- cally in the aftermath of the pandemic rolling lockdowns. Delivery app riders were some of the many heroes of the pandemic, delivering food to people’s doors in the wake of tight restrictions on moving around and dining out. But behind the scenes, there has been a significant amount of innovation over the past 18 months that has changed the future of food delivery as we know it. Underpinned and driven by data, personalisation, and convenience, technology companies like talabat have changed our food ordering expe- rience forever – and many of these innovations are excitingly being born out of the GCC. As a region that trades on convenience, the Middle East is a market ripe for experimentation. Internet penetration is high (indeed in the UAE 99% of the population are active internet users), the majority of people live in highly dense urban areas, and there is a tech savvy customer database. This creates a perfect breeding ground to experiment with the latest technologies. Onur Elgun, VP of Strategy at tala- bat takes us to the future of the food service industry. Robots and drones driving change EXPO 2020 Dubai is a platform where we - as the official food delivery partner - are proudly bringing innovation to life. With such an emphasis on realising the future today, we are using our kitchen at EXPO 2020 to showcase the future of food. Much of this is driven by looking at the challenge first to then define the solution. We ask ourselves, how can we deliver food faster? How can we bring down costs and cover more areas? Drone delivery is part of the solution, which is providing a breakthrough when it comes to food delivery. They are faster, costs are significantly lower and the areas that can be covered are vast. Far from being a gimmick, they will provide us with the opportunity to scale and serve more customers, and we can reach remote areas and regions to increase the coverage. But whilst drone delivery is revolutionary in many ways, it is one part of the value chain. F&B FOCUS HCNME
19 HOTELNEWSME.COM | JANUARY 2022 Another aspect that we are trialling at EXPO 2020 is the use of robots for delivery at scale. The talabat robots, or “tala-bots” as they’re affectionately known, that deliver food around the Expo site are certainly getting lots of attention from visitors, but for us our excitement extends way beyond their physical and innovative appearance: they will absolutely revolutionise the way we order food, and we’re incredibly proud to bring this to EXPO 2020. Scaling new heights via new technology In the GCC there are a lot of vertical households – you only have to look at Dubai Marina and Doha Corniche to be able to see this. More than 50% of the population lives above floor five, and many even higher. When you think of the journey to delivery, riders must first travel to the location, park their bikes, speak to security, wait for the lift, find the apartment and then do this in reverse on the way down. But today, robots can help with this. In the future, we will have robots already lined up at each tower, the rider can park up, scan the QR code on the robot to open its lid and drop off the food or grocery item, with the robot taking the reins from there. Continuing the journey, the robot will then move into the building, talk to the lift (so they interact via data trans- mission), enter the apartment and finish the process. Ulti- mately this will save considerable amounts of time meaning that more deliveries can be made, making the process both more efficient for the customer and the rider. Imagine the efficiencies here for a second – and this is already happening via our sister company Delivery Hero in Korea. On the ground here at EXPO 2020, our ‘tala-bots’ have the EXPO 2020 site map integrated within them. So, when you scan a QR code and order a salad for example, the robot knows how to navigate to the eight pick-up and drop- off points. The same logic applies to the customer, the robot would alert the customer to advise them that their order is ready. A hybrid future This is the future model we are heading to. And this is not about ‘robots taking human jobs’, far from it; this is about building a hybrid model where both humans and machines exist side by side, complementing each other to bring ef- ficiencies to the customer. The technology here becomes the enabler, it empowers and supports the riders to be more efficient, whilst removing some of the time-intensive work (such as navigating through buildings) to bring about a more fluid experience for the customer. As such, we are seeing the optimisation of technology everywhere along the value chain. Head in the clouds Aside from the delivery experience, we also see major in- novations when it comes to our restaurant partners, as part of their future - recovery and growth - is rooted in cloud kitchens. The advantage of these cloud kitchens is that they don’t have to be located on a High Street; thanks to our data and analytics we can conveniently locate cloud kitchens at the right locations set up with the right “local” cuisine prefer- ences, knowing what the population likes and the coverage is without the high fixed costs associated with being at prime locations. It enables us to better serve the community in a more cost effective and faster way. Aggregators like talabat channel customers to food vendors and their kitchens, with riders being conveniently located near the kitchens, thus reducing the delivery time. So from a delivery perspective it also becomes more affordable, because the cost savings transfer into food cost, with the convenience of delivering cost savings directly to the customer. Planning for an unplanned future So, with drones, kitchens, and robotic deliveries being enablers, what else are we aiming for? Well fundamentally, in an industry which is changing so rapidly, our mission is to eliminate the need of planning for high frequent essentials. If you know your groceries will be delivered in 10 minutes, you would not need to plan for this and therefore convenience is the watchword of progress here. For example, if talabat could connect to your smart fridge, depending on your patterns, we know what you will run out of and when, based on your habits. If you frequently buy eggs, talabat’s algorithms will know when you will run out of eggs, and with your consent, these can be ordered to arrive in time for your breakfast. This is the technology of the future. It is not just about a smart connected home, it is about a smart connected community. A fridge or even an oven can tell you a lot about your day-to-day life. So, the data helps predict your behaviour. Customer expectations are always changing, but one thing that is a constant is that customers are looking for conveni- ence, choice, and affordability. So, to win the hearts, minds (and stomachs!) of customers we must develop and evolve in innovative ways. This is achieved by regular group market research tests and tasks with customers. By conducting these tests, we can learn considerable amounts about customer sentiment, which then provides unique insight about how appealing something may be to a customer. These group tests enable us to test quickly, fail quickly, learn quickly, and adapt quickly. The future of food and grocery shopping is that there shouldn’t be the need for planning from the customer. Data driven behaviour patterns mean that food, groceries, and much more can be ordered and received quicker and faster than ever before. Underpinning this are things like artificial intelligence, integrated appliances, and machine learning, with the likes of data collection – for example predicting the restaurants people will want to dine in and order from based on previous patterns – helping to move the food delivery industry towards the future. By using technology to show what’s in your fridge, what you are watching online and food menus you are looking at, we can come up with predictions to lower the bar on planning for food and groceries you want to order. The key will be high personalisation, which we are striving for. THE FUTURE OF HOME DELIVERY | TALABAT
20 JANUARY 2022 | HOTELNEWSME.COM MAKING DELICIOUS POSSIBLE HCNME Can you give us a glimpse of your career journey so far? I got inspired to be a chef because of my Mother’s cooking. I have 10 years of experience as a chef, I started my career in the UAE at a Lebanese Restaurant, then got an opportunity in a very famous restaurant called Dubai Piccolo Mondo located at Sheikh Zayed PRASANT HAMAL NEPALI NATIONAL, HAMAL HAS 10 YEARS OF CULINARY EXPERIENCE, ELEVEN OF WHICH ARE IN THE UAE. HEAD CHEF Road as a Demi Chef in the Bakery division. Later on my path took me to Sofitel Hotel as Comi 1, and with all my patience and hard work I am now heading one of the best lounges of Dubai, O Lounge at VOCO Hotel with a team of 15+. What’s your favorite dish to eat and why? Being Asian, I love curry, especially homemade curry. What are you cooking up today? Tell us more about the dish. I’ll be making a fusion of Nepal and Indian mixed butter chicken Momos. As a chef, what are the top ingredients and products you’re using these days? Lamb Chops, Fresh seafood (Sushi), Chicken and herbs and Fresh Vegetables. What are some of the most recent important food trends you can tell us about? The trendiest food right now is Japanese, like sushi. As well as vegan food made with fresh ingredients. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? I would like them to always support us with the availability of fresh products. Look at the market and make sure their products are better than other suppliers. And most importantly always update us on delivery. “Being Asian, I love curry, especially homemade curry.”
21 HOTELNEWSME.COM | JANUARY 2022 FIND OUT MORE ABOUT US HERE: PROTEIN ITEMS • 700 g Chicken breast DAIRY • 200 g Butter NESTLÉ PRODUCTS • 200 g Buitoni® Tomato Coulis • 2 g MAGGI® Chicken Stock Powder • 100 g Nestlé® Cream VEGETABLES • 300 g Red onion • 100 g Ginger • 100 g Garlic • 50 g Coriander leaves • 30 g Spring onion • 80 g Red bell pepper DRY STORE • 400 g Flour • 10 g Salt • 5 g Black pepper • 10 g Garam masala • 3 g Kasuri methi • 15 g kashmiri chilli powder • 80 g Cashew nuts INGREDIENTS BUTTER CHICKEN MOMOS
22 JANUARY 2022 | HOTELNEWSME.COM MAKING DELICIOUS POSSIBLE HCNME REDA SALIM MOROCCAN NATIONAL, SALIM HAS 9 YEARS OF CULINARY EXPERIENCE, TEN OF WHICH ARE IN THE UAE. EXECUTIVE CHEF Can you give us a glimpse of your career journey so far? My career has gone through multiple stages from Comi Chef to Executive Chef. It’s been 11 years of hard work. Two years of cooking in Morocco and 9 years in UAE has lead my career to where it is today. I’ve worked in Don Corleone in Metropolitan Hotel, Al Habtoor Polo Resort, Sunset Hospitality Group, Le Tire Bouchon Marrakech, and I am currently in Moods Lounge, Meydan Hotel. What’s your favourite dish to eat and why? My favorite dish is truffle mushroom risotto because I am in love with Italian cuisine. What are you cooking up today? Tell us more about the dish. Lina Pannacotta is a simple dessert made with Docello® Panna Cotta mix, fresh berries, and mandarin. As a chef, what are the top ingredients and products you’re using these days? Fresh Truffle and Caviar foie gras. What are some of the most recent important food trends you can tell us about? For me, my latest trend in the kitchen is a capellini salad with hazelnut, truffle, and raw prawns. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? I would say to them, just be part of our creation and work with love.
23 HOTELNEWSME.COM | JANUARY 2022 FIND OUT MORE ABOUT US HERE: DAIRY • 250 ml Whipping cream • 250 g Milk NESTLÉ PRODUCTS • 85 g Docello® Panna Cotta VEGETABLE • 150 g Mandarin • 50 g Rasberry • 100 g Strawberry • 50 g Red currant • 10 g Fresh sakura DRY STORE • 5 g Cinnamon powder • 20 g Sugar INGREDIENTS LINA PANNACOTTA WITH FRESH BERRIES AND MANDARIN
24 JANUARY 2022 | HOTELNEWSME.COM F or many people, particularly young entrepreneurs, open- ing a restaurant is considered a dream. It is an exciting and enter- taining sector and requires an essential blend of creative artistry and an astute business sense to be successful. As a veteran in the food and beverage field and an advisor for many foodpreneurs and investors, I’ve always been asked to summarise the most important issues that an individual should consider when plan- ning to open a boutique homegrown restaurant or café. No matter the type of restaurant, the planning and considerations are more or less the same. At the beginning of the process, it is essential to consider writing a simple business plan, includ- ing the creation of a unique concept, competitor analysis, site selection, financial projections, staffing and most importantly, the menu. THE CONCEPT Your restaurant must offer a unique experience. It could be a coffee shop that offers simple, small food bites or a themed buffet concept. Whatever you decide, the environment and vibe within the restaurant must place the guest firmly inside the distinctive experience you’re trying to create. Don’t confuse the guest with a concept that’s disengaged. ‘Everything touches everything else’ in the restaurant busi- ness. For example, you wouldn’t use elegant tableware in a friendly chicken concept, or disposable plates in an upscale seafood restaurant. It’s essential to apply a concept to every detail throughout the restau- rant, no matter how small. It is a collection of everything and every detail in your plan, from the paint colour, music, choice of furniture, menu design (or QR code nowadays), tableware, and wall hangings. They must all work together. The menu and service level must provide guests with a smooth experience that, when executed well, goes almost undetected because it’s natural and authentic. ASK YOURSELF When developing your business plan, always ask yourself questions and ex- plore the answers: how will my restau- rant connect with people? What types of guests am I looking to attract? What is the best way to reach them? What do they do in life? Is the concept cre- ated for health-conscious people? Is it aimed at millennials or baby boomers? Is it going to be a full a la carte menu, or a convenient, fast food, value-based concept? The concept you are creating should appeal to your selected audi- ence. Remember that it is virtually im- possible to reach the presumption that ‘everyone is my customer’. It is crucial Opening a successful homegrown restaurant THE BUSINESS OF HCNME
25 HOTELNEWSME.COM | JANUARY 2022 “EVERYTHING TOUCHES EVERYTHING ELSE in the restaurant business.” CHRISTIAN SALLOUM | BRANDPORTUNITY F&B CONSULTING to define your target audience, and your marketing plan should include and be tailored to this. THE MARKET AND COMPETITION One of the most crucial components to look at is the market where you’d like to open your restaurant. It is a vital element of the plan. Cautiously research the demographics to ensure there are enough people in the area or there is enough traffic footfall with the demographic that you be- lieve will embrace your concept. The careful consideration of a strategic and convenient location for your restaurant is key. A full competitor analysis is es- sential for every new restaurant opening. It is highly recommended to directly or indirectly check your competitor’s pricing to ensure that you are affordable and not under- priced for the market. you may also check other services the competi- tion offers, such as delivery and online ordering. These are becoming important elements to consider, es- pecially during and post-pandemic. Spend time in the marketplace and frequently dine in various outlets several times to better understand and become familiar with your competition. You’ll quickly define a unique value and selling proposition that will keep you ahead of the game. Try to be different; this will help your restaurant stand out from the competition. MENU: GREAT FOOD The menu is key when planning the opening of a restaurant or any other food and beverage business. First and foremost, you must serve your menu consistently. This is not debat- able. Inconsistent products can lead to disappointed guests, bad reviews, and a slumping business. The menu must be simple and easy to execute. Consistency increases guest satis- faction, and therefore encourages regular visits. Always offer what you promise your guests in your menu: freshness, organic, etc. when design- ing your menu, ensure that you present a unique flavour and taste in a trendy plating style that is Insta- grammable. THE TEAM Hiring the right team is the first step in delivering service excellence and a consistent product to your guests. Your mission statement, ‘the why’, together with the corporate culture that emphasises respect for employ- ees, commitment to your guests, service to the community, and concern for the environment, will guide you when selecting your staff. It’s not enough to hire people with restaurant experience; they should accompany you in your mission and achievement and lead the core value of your business. INVESTMENT Many restaurants don’t succeed for various reasons. It could be the wrong concept idea, the wrong market, weakness of the location, en- tering the market without properly studying the competition, incor- rect menu items, or poor service. Undercapitalisation may be the most frequent cause of restaurant failures. It is crucial to know how much money you need to invest in your restaurant in general, particularly your concept. This is the reason you establish a project feasibility study that highlights the amount of money required to cover your operating ex- penditure. It’s important to regularly assess your ongoing cash needs while the restaurant is newly opening and gaining momentum. It will take several months for your restaurant to break even and eventually become profitable. Being able to support the financial needs during this phase is often the ‘make or break’ chal- lenge that many new restaurateurs can’t overcome. It is essential that entrepreneurs are available for their business and not rely on others to support during this phase. A well-thought-out projection model and the help of a professional advisor can save you from the frustration, negative financial impact, and heartbreak of a failed restaurant. Regularly assess and carefully consider your cash needs and how much working capital you must have on hand ready to deploy. Christian Salloum, Managing Director, BrandPortunity F&B Consulting
26 JANUARY 2022 | HOTELNEWSME.COM
27 HOTELNEWSME.COM | JANUARY 2022 sbe.com/sls-dubai @slsdubai A blend of lifestyle & luxury in a timeless elegant atmosphere
28 JANUARY 2022 | HOTELNEWSME.COM L uma Makhlouf of Palestinian origin with American roots is an F&B entrepreneur that started a homegrown Mexican restaurant located in the heart of Jumeirah Lake Towers called Maiz Tacos, and a burger delivery business with her husband Haider Al Assam. The pair began their journey in this industry with a food truck that then grew into what it is today. When you meet Luma, it won’t take long to see the unwaver- ing passion she has for food, her favourite place is undoubtedly in the kitchen, and her ability to keep and grow her team in this high staff turnover industry proves that her ‘people strategy’ works. Luma shares her knowledge on how F&B brands can improve employee development to avoid high turnover rates. Without a solid trustworthy team in place, a good restaurant cannot function, not even for one service. What I have learned throughout the years, is that great quality food is important – but what does that matter when you don’t have a dedicated team in place to help you execute your concept and sell it? So as important as it is to serve an unforgettable product, we must also take care of the ones who we trust in serving it. But as we all know we are working in a highly competitive market, and the turnover rate in the F&B sector doesn’t help. I was brought up in Chicago and have been working in res- taurants since I was 14, so I applied a lot of what I learned as an employee and tried to implement it into our existing teams. For example, one main complaint we hear during most interviews is that the employees were constantly asked to work longer hours, up to 12 hours a day with no overtime or extra leave. From day one, we implemented 9-hour workdays only (with a 1-hour break), and of course over time for everyone, if need be. We quickly seen a sense of gratitude and dedication from our new joiners who came from different structured businesses. It is very important to show our teams that we value their time, and do not want to take advantage of it. Especially since they also have families, and certainly need to rest and avoid burn out. Another thing we heavily invest in, is internal training. We had two stewards for instance, who expressed an interest in cooking early on. They are now very strong commis, and one performed so well that he now leads our production team. Sure, it may take a bit longer to train them vs. someone with the right experience, but by showing them we believe in them and want to see them grow it has created a real sense of trust within the teams. I also strongly believe that a proper onboarding process is vital for any new joiner and restaurant. Taking them through a proper process where they can learn about the brand, values, culture, and expectations before train- ing can set them up for success, instead of just throwing them into a new team with very little structure. We noticed when we started implementing a step by step on boarding, that the new joiners were more comfortable and felt like they really under- stood, what we were trying to achieve. For example, if it’s a new waitress – instead of only focusing on what the menu reads and our tone of voice, we would invite them into the kitchen and go through our ingredients/spices/ and cooking methods so they could fully understand what they were meant to sell. This also helped them get to know many different team members, that they wouldn’t directly work with, within their first few days. And finally, take time to treat your teams. We know how intense it is to work in a growing restau- rant. A few years ago, we started closing early a couple times a year to just go out relax, get to know each other, and have fun! The gratitude is so heart-warming, but also this is probably one of the most important things one can do for their team. Take the time to show them that you appreciate all their handwork and efforts – invest in people and they will invest in you. LUMA MAKHLOUF FOUNDER OF MAIZ TACOS How F&B brands can avoid high turnover rates “WITHOUT A SOLID TRUSTWORTHY TEAM IN PLACE, A GOOD RESTAURANT CANNOT FUNCTION, NOT EVEN FOR ONE SERVICE.” TALENT SPOTTING HCNME
29 HOTELNEWSME.COM | JANUARY 2022 W hether ghost kitchen or hotel, the challenges are similar, frequently changing staff, different languages, different levels of experience are required to meet the needs of guests who want to eat as simultane- ously as possible and in the same quality. It is usually so hectic that there is no time left for long introductions and the training of new employees is not always top priority. To avoid compromises on quality, many chefs rely on modern and Intelligent technologies. "From our many years of experience in the industry, we know that foodservice and hospitality labour shortages can lead to an enormous amount of stress in the kitchen, es- pecially at rush hours," says Maxim Kuzmin, Key Account Manager at RATIONAL Middle East. Chefs know how important labour- saving equipment can be in these situations. And according to Kuzmin intelligent cooking systems like the iCombi Pro, that can boil, roast, bake, grill, and steam different dishes at the same time, decreases food waste, and takes the pressure off labour shortages in the kitchen. The benefit of intelligent equipment is that you don't have to monitor or turn food - kitchen staff can do other tasks while still achieving consistent, high-quality results. Key features make creating and executing a food production plan very efficient. It tells you which food items can be cooked together, when to load and take out different items, and it lets the operator decide if food items should be cooked as quickly as possible or ready all at once. The unit will also alert the user when there is a need to take actions. Maxim points out another advantage of intel- ligent equipment, "The iCombi Pro works so independently that you can even leave it completely alone for a few hours or even overnight. If the combi-steamer is connected to a network via Connected Cooking, RA- TIONAL’s networking solution, the cooking process can be remotely monitored from a mobile phone, tablet, or PC.” Intelligent kitchen equipment like the iCombi Pro provides support, especially dur- ing busy times or when short staffed. And it meets hygiene requirements and serves good quality food every time, the machine has an ultra-fast interim cleaning function that only takes about 12 minutes. If a deep cleaning program is required, it will be shown on the display of the units. Including the cleaning stage and the required quantity of cleaning tabs. Another plus, the cleaner tabs for the iCombi are phosphate and phosphorus-free – a win for the environment. MAXIM KUZMIN KEY ACCOUNT MANAGER AT RATIONAL MIDDLE EAST Intelligent cooking systems ease the pressure in the kitchen TECH & INNOVATION
30 JANUARY 2022 | HOTELNEWSME.COM COVER STORY HCNME MADE FROM PLANTS The 1000-year evolution of plant-based meat alternatives by SEYMONE L MOODLEY → MOKU FOODS, founded by entrepreneur Matt Feldman, launched a line up of vegan jerky made of oyster mushrooms and other whole plant ingredients. Meant to replace beef jerky, the brand has seen repeated success and continues to attract venture capital backing from significant future of food investors including Prince Khaled bin Alwaleed.
31 HOTELNEWSME.COM | JANUARY 2022 MADE FROM PLANTS P lant-based burgers are all the rage these days, this popular meat-free alternative can be found in almost all your favourite restaurants. And it’s not exclusive to vegans, it’s a well-enjoyed favourite amongst meat-eaters looking to take a break from animal products and foodies looking to try something different. The taste and texture of the meat-free patty are what makes it successful. And it only took about 1000 years to get here. Yes, that’s right you may have only heard and tucked into a vegan burger recently, but meat-free alternatives were introduced to the world in the 900s. According to a study by William Shurtleff and Akiko Aoyagi titled, History of Meat Alternatives, around 965, the Chinese magistrate Shi Ji was promoting tofu as the meat alternative to emphasise the virtue of frugality and discourage the consumption of meat. He did this by referring to the doufu (the Chinese name for tofu), as ‘mock lamb chops’ or ‘the vice mayor’s mutton.’ (Translated by H.T. Huang, PhD, July 2002). Cut to 1000 years later with the help of awareness, technology, creativity, innovation, and the growing want and need for meat alternatives, vegans, vegetarians, flexitarians, pescatarians, and all the other “arians” finally have meat-free choices that are worth celebrating. The evolution of vegan meats has grown to vegan meatballs, chicken, mincemeat, sausages, steaks, fish, bacon, and others. And with more and more vegan brands entering the market, the options keep getting better and better. Meatless products are an alternative to meat so naturally, this means that they have approximately the same taste, look, and texture as related foods made from meat, poultry, fish, or shellfish. It also means that its nutritional value is approximately the same as the meat alternative. Many have and continue to argue whether you can get the same protein from plants that you can get from animals and this argument is most often always based on preference than on fact. According to the USDA directory, roughly 100 calories of broccoli have more protein than 100 calories of steak, with less fat (just saying). Now, whether you prefer steak over broccoli, that is an entirely different argument. In terms of creation, the meat world has butchers, the plant-based world has scientists because it is a science to make these products look, feel, and taste good while also providing nutritional value and having a positive impact on animals and the planet. I reached out to some well-known and some new vegan brands in the region to tell us how they are contributing to this evolution of meat-free alternatives respectfully. images courtesy: Moku Foods | Beyond Meat BEYOND MEAT Los Angeles-based producer of plant-based meat substitutes, Beyond Meat was founded in 2009 by Ethan Brown. As one of the earlier mainstream vegan meat companies their initial products were launched in the United States in 2012, and they have a range of plant- based options in the beef, pork, and poultry categories. Their mission is simple, “to create a better way to feed our future,” and their ingre- dients are even simpler. Beyond Meat products are made without GMOs, synthetically produced ingredients, antibiotics, or hormones. And they offer protein levels that are greater than or equal to their animal-based counterparts with no cholesterol, no antibiotics, and no hormones. The famous Beyond Burger is a huge hit all over the world with many new additions like Beyond hot dogs, tacos, meatballs and more. And some of the biggest names in sport and Hollywood have partnered and invested in the brand’s vision like Prince Khaled bin Alwaleed, Kyrie Irving, Shaquille O’Neal, Leonardo DiCaprio, Snoop Dogg, Common, Jessica Chastain, and Liza Koshy. Over the years the company has continued to refine its product getting it to what it is today, a plant-based meat-free alternative made from 5 key components that give people a meaty experience without compromise. In an interview with Time Magazine, Ethan Brown said that the hard- est part about making the product is getting the innovation inside his labs out to the market and while growing anything new is exciting and special, it is also extremely difficult. And even though he expects there to be failure and frustration, he remains confident in his vision, innovation, and product. PROTEIN Peas, mung beans, faba beans and brown rice team up to give you equal or greater protein than animal-based meat. FATS Their plant-based fats come from cocoa butter, coconut oil and expeller-pressed canola oil. CARBS Potato starch and methylcellulose (a plant fibre derivative) is responsible for the meat-like bite and texture. MINERALS Calcium, iron, salt, and, potassium chloride, are the minerals that deliver the nutrients we expect from meat. FLAVOURS They use beet juice and apple extract in the plant-based burgers and beef to give them that meat-like colour and taste.
32 JANUARY 2022 | HOTELNEWSME.COM SAUDI PRINCE, INVESTOR, CLIMATE CHANGE AWARENESS ADVOCATE, AND VEGAN COVER STORY HCNME WHAT DOES IT MEAN TO BE VEGAN? In the context of our conversation, to eat vegan means to not consume anything derived from animals including dairy, and animals in general in most cases. Vegan and plant-based are often used interchangeably, but they are actually different in that vegan can extend to lifestyle considerations like no animal derived products used in a person’s clothing for example or in furniture materials and so on. There’s also a more nuanced debate going on in terms of cultivated- cultured animal products and vegan status. PRINCE KHALED BIN ALWALEED BIN TALAL AL SAUD WAS ONE OF THE EARLY INVESTORS IN BEYOND MEAT. TO DATE, HE IS THE FIRST AND ONLY ARAB INVESTOR IN ALTERNATIVE PROTEINS, PLANT-BASED PRODUCTS AND FOODS, AND CELLULAR AGRICULTURE. PRINCE KHALED BECAME VEGAN WHEN IT WASN’T TRENDING. NOT ONLY DID HE STAY THE COURSE, BUT HE PAVED THE WAY FOR THE MOVEMENT BY FINANCIALLY BACKING COMPANIES THAT HAVE BECOME INCREDIBLY SUCCESSFUL IN PLANT-BASED BUSINESS CIRCLES AND THAT WORK TO CREATE POSITIVE CHANGE. TODAY, HE IS ONE OF THE BIGGEST ADVOCATES FOR PLANT-BASED FOOD TECH AND FOOD SECURITY SOLUTIONS IN THE WORLD. Prince Khaled shares his thoughts on some important aspects of veganism and plant-based meat alternatives as a successful investor. PRINCE KHALED EXPERT INTERVIEW “WE ARE AIMING FOR THE WORLD, NOTHING LESS.” images courtesy: KBW Ventures
33 HOTELNEWSME.COM | JANUARY 2022 ↓ PRINCE KHALED BIN ALWALEED, FOUNDER AND CEO OF KBW VENTURES, during a panel discussion entitled ‘Feeding Change: Building a Healthier, More Sustainable Food System’ at the Milken Institute’s 2020 Middle East and Africa Summit in Abu Dhabi, UAE. MADE FROM PLANTS
34 JANUARY 2022 | HOTELNEWSME.COM COVER STORY HCNME WHAT HAS BEEN THE MOST CHALLENGING ASPECT OF BEING A VEGAN IN TERMS OF FOOD? Being vegan is not challenging in terms of food if you want to eat healthy, affordable meals are accessi- ble now. Eating out is a different story; if you would have asked me this ques- tion even one year ago, I would have told you it is extremely difficult, but now many restaurants and fast-food outlets have a decent selection of plant-based options that are almost at price parity with animal products. Vegan cheeses have become really excellent in terms of taste and texture and that met a major market need. HOW WOULD YOU DESCRIBE THE VEGAN MEAT INDUSTRY TODAY? It’s blowing up; there’s more vegan alt protein choices than I can name nowadays. I’m on the Advisory Board of XPRIZE’s Feed the Next Billion Challenge sponsored by Abu Dhabi’s Aspire, and we’re awarding a total of $15 million over a period of four years to various tiers: semi-finalists, final- ists, and so on. The end game of this XPRIZE chal- lenge is to create a fish filet or chicken breast alternative that can quite liter- ally feed the next billion people. Vegan meat isn’t just for vegans – it is for everyone who wants a great tasting protein-rich alternative to red meat, to chicken. Zoonotic disease – like what we have seen with the pandemic – has the propensity to spread fast and far. This alone contributed to market demand for alt proteins. I want to address ‘vegan’ meat and how it is fast becoming a very differ- ent term than it was even a year ago; by my definition Upside Foods’ cell cultivated beef and chicken is vegan, and so is BlueNalu’s cell cultured fish. KBW Ventures has invested in both companies, and we couldn’t be more excited to see each company mark milestone after milestone. We also invested many times in TurtleTree, and they focus on cell-based milk. I invite everyone to support solution- based mission-driven companies that leverage technology to create food security solutions. WHAT GAPS DO YOU SEE IN TASTE, TEXTURE, AND MOUTHFEEL IN PLANT-BASED MEAT ALTERNATIVES? I’ve seen some very convincing textures in the latest plant-based meat iterations. We now have finer meat cuts in plant-based format, we’ve got burgers, meat balls, and fantastic sausages that are truly mind-blowing in terms of taste. KBW Ventures invests in Rebellyous Foods, in addition to the company’s amazingly delicious and convincing range of plant-based chicken patties, nuggets and tenders, they have the B2B vertical: technology to create white-label plant-based meat products for other companies. Chewy “jerky” meat has thus far been incredibly difficult to replicate, and KBW Ventures portfolio company Moku Foods has made it into the world’s biggest news publications for their range of vegan jerkies made from oyster mushrooms. The texture and umami of Moku jerky is truly easy to confuse with beef; it’s becoming really popular thanks to recent mentions in Men’s Health, Forbes, and Business Insider. ↓ UPSIDE FOODS' CELL CULTIVATED CHICKEN being served at a demonstration COVER STORY HCNME “We aren’t anti-meat, I’m just anti-factory farming. There’s a huge difference.”
35 HOTELNEWSME.COM | JANUARY 2022 MADE FROM PLANTS → UPSIDE FOODS CELL CULTIVATED BEEF MEATBALLS. KBW Ventures has invested in two financing rounds of the food tech company founded by Dr. Uma Valeti.
36 JANUARY 2022 | HOTELNEWSME.COM COVER STORY HCNME I think plant-based tuna and certain types of fish are much harder to replicate in terms of mouth-feel, but we’re getting there. PEOPLE ASK WHY VEGANS NEED PRODUCTS THAT MIMIC MEAT IF THEY ARE “ANTI- MEAT” – HOW WOULD YOU ADDRESS THIS QUESTION? Love that question. For those who want to be plant based either all or majority of the time and want to not contribute to systemic killing of animals - factory farming - but still want to enjoy eating burgers, steaks, chicken, and the like, they can. That’s why this industry is so important. Going vegan or plant based doesn’t mean I have to eat fruit and salad all day, that’s boring. We can have our cake and eat it too. We aren’t anti- meat, I’m just anti-factory farming. There’s a huge difference. Are these people anti-save the world? The earth’s increasingly depleted finite resources and the climate crisis cannot be ignored. We need food that surpasses traditional meat in protein and nutritional value and is more affordable and is much much much more sustainable. Our ecosystem is collapsing; and traditional animal agriculture plays a key role in this catastrophe. This is why we need products that mimic meat in taste and texture (and visually) as well. KBW Ventures is not investing in these products for vegans, we are investing in these products because food security for the rest of the world is a pressing dilemma that can be solved with technology. In general, I don’t invest in companies that don’t have an extremely big addressable market- I don’t invest in companies catering to small, niche markets. We are aiming for the world, nothing less. ← PRINCE KHALED BIN ALWALEED IN SAN FRANCISCO discussing his venture capital investments in food tech companies, drawing parallels between historically nascent industries and the supply-and-demand equation for plant-based proteins. ← U.S.-BASED REBELLYOUS FOODS, with both B2B and B2C verticals, is creating manufacturing technology for plant-based meats, and currently has a product line up of plant-based chicken nuggets, patties, and tenders. We are investing in these products because food security for the rest of the world is a pressing dilemma that can be solved with technology.” “
37 HOTELNEWSME.COM | JANUARY 2022 21 HOTELNEWSME.COM | APRIL 2021 Leveraging today’s IoT technology and Emerson’s comprehensive end-to-end services, our customers can rely on us to help their food safety plans become more efficient, compliant and streamlined in order to help grow their business. Transmitters make it easy and cost efficient to cover an area with Bluetooth Low Energy to internet connectivity to centralize management of temperature monitoring with a fraction of the effort required by alternative technologies. food safety plans Efficient. Compliant. Streamlined
38 JANUARY 2022 | HOTELNEWSME.COM COVER STORY HCNME C alifornia-based Impos- sible Foods launched its flagship product, Impossible™Burger in the UAE in 2021 and is quickly expanding its footprint to our favourite restaurants (Akira Back, Maiz Tacos, Pickl., Pitfire Pizza, Sausage Fabrique, Sticky Rice, The Maine, Marriott Dubai Harbour). With its unique geographical location and international population, the UAE’s diverse food culture serves as the perfect platform to showcase the versatility of its products. Animal agriculture uses a tremen- dous amount of the world’s natural resources and Impossible Foods mission is to make the global food system truly sustainable by eliminating the need to make food from animals, therefore using less land, water, and energy. Currently, the much-loved Impossible Burger uses far fewer environmental resources than traditional meat: 96% less land, 87% less water and 89% fewer greenhouse gas emissions compared to beef from cows produced in the U.S. Impossible Burger also contains no ani- mal hormones or antibiotics, and it has as much protein and bioavailable iron as a comparable serving of ground beef from cows. A 113 g serving of Impos- sible Burger has 0 mg cholesterol, 14 g of total fat, 8 g of saturated fat and 240 calories. Steve Flawith, the Founder of Pickl. has been a fan of Impossible Foods even before he started Pickl. “From the mo- ment I launched Pickl. I knew I wanted to offer Impossible Cheese Burgers on the menu. We worked hard with the team at Impossible and Bidfood Middle East to ensure the best plant-based burger in the world is available to every- one who visits Pickl.,” he commented. Having tasted an Impossible Burger from Pickl. I can see why Steve’s plant- based options have become so popular. The Impossible Burgers on Pickl.’s menus aren’t prepared or positioned like a “veg” option for non-meat eaters, they are cooked and advertised like any other burger option, which in my opinion makes plant-based meals more ap- petising. No one wants the sad-looking substitute for meat, everyone should have the same experience whether they ordered the meat-free option or not. The plant-based option should be just as good, just as delicious and creative, and just as important as the other items on the menu. Reece Dunne, the Head of culinary at Pickl. says that, “ the Impossible Meat is incredibly easy to work with as it reacts during cooking in a similar fashion to beef. From the initial sear on the grill through to the heme making its way to the surface, just like in beef, giving all our guests the true Pickl. experience. Impossible Meat’s level of versatility and its overall product quality are two main factors which enable it to be used as a more than capable direct substitute for beef, allowing us to offer our signature Pickl. cheese burgers to a wider audi- ence. Its flavour profile, texture and appearance are near identical to beef.” The company also recently announced IMPOSSIBLE FOODS images courtesy: Impossible Foods | Pickl.
39 HOTELNEWSME.COM | JANUARY 2022 its partnership with Taqado Mexican Kitchen, “Impossible Foods products are designed to taste and function just like meat from animals and stands out especially well in cuisines that tradition- ally feature meat-centric dishes. We’re delighted to welcome a customer who can showcase the culinary versatility of the product,” says Laurent Stevenart, a General Manager at Impossible Foods. “Our vision is to make our product as available and accessible as conventional animal meat, and that includes featur- ing at creative and beloved establish- ments like Taqado Mexican Kitchen.” Their recipe for success includes pro- tein, flavour, fats, and binders. Protein Soy and potato proteins deliver that meaty bite and essential nutrition. Fats Coconut and sunflower oils give the Impossible™Burger its juicy sizzle. Binders Methylcellulose (a culinary binder com- monly found in ice cream, sauces, and jams), and food starch (a carbohydrate commonly found in foods like canned soup) bring it all together. Flavour For flavour, they use heme, the primary molecule responsible for generating the unmistakable flavour and aroma of cooked meat. According to ImpossibleFoods.com, “for more than a billion years, heme has been one of the most ubiquitous and important molecules in nature. Heme is an important part of every cell in every animal and plant. Heme, in a protein called haemoglobin, gives your blood the ability to carry oxygen throughout your body. Your bloodstream right now contains about as much heme as 300 pounds of Impossible burgers. Heme also plays a critical role in the process by which your cells burn calories to create the energy they need to live. It is so essential for our survival that poisons like cyanide and carbon monoxide are deadly precisely because they bind and inactivate heme. Heme is a molecule worth understanding if only for its vital role in keeping us alive.” The company searched the plant world for a heme protein that would match the fundamental properties of the heme in animal meat. And after testing many heme proteins from many plants, they found leghaemoglobin, in the roots of legumes. When they mixed leghaemoglobin with plant proteins, fats, and other simple nutrients, it transformed what would otherwise have been a dull tasting veggie burger into vegan meat. This key discovery by Impossible Foods is what gives their meat-free al- ternatives its explosion of flavour. MADE FROM PLANTS “HEME IS A MOLECULE WORTH UNDERSTANDING IF ONLY FOR ITS VITAL ROLE IN KEEPING US ALIVE.” ↓ PICKL. CEO AND FOUNDER STEPHEN FLAWITH has created three Impossible Burger menu items for the homegrown burger chain: Impossible™ Cheeseburger, Impossible™ Double Cheeseburger and Impossible™ Fries. Pickl’s Impossible™ dishes are also available now on Deliveroo, the largest delivery platform in the Middle East.
40 JANUARY 2022 | HOTELNEWSME.COM COVER STORY HCNME ↓ MARKS & SPENCER PLANT KITCHEN NO CHICKEN KIEV are made from soya protein with an oozing garlic filling and coated in crispy, golden breadcrumbs. MARKS & SPENCER PLANT KITCHEN M arks & Spencer launched its Plant Kitchen range in 2019 to satisfy the demand for high-quality, great-tasting plant-based food, when I asked James Fisher, the Lead Product Developer at Marks & Spencer why it was important to include this range he said, “Veganism is undeniably a growing trend with ap- proximately 79 million vegans in the world making up 8% of the world’s population. As our customers continue to experiment and adopt more flexitarian diets, at M&S we aim to provide more choice, vari- ety, and first-to-market products. We are having fun creating new products to fit within their lifestyles.” We know by now that the ingredients that go into creating plant-based meat vastly influence the appearance, texture, and flavour. According to Fisher, the texture of vegan meat comes from wheat or pea proteins, and the Plant Kitchen range features two innovative protein sources: sustainably sourced pea protein and rice protein – both of which are delicious and perfect for mimicking specific meat and fish textures. Coconut oil, sunflower oil, and canola oil are used as the primary fats to produce a mouth-coating texture. The new vegan meats have also made great advances in replicating the red colour associated with beef. Meal alternatives like vegan chicken, vegan sausage, meat-free burgers, and chicken-less nuggets were big moments in 2020. In 2021, we saw fishless fish and tofu taking over meat-free sales. Aside from this, one clear growing vegan diet trend is convenience. “With life getting busier and many still working from home, we can only expect this reliance on healthy, prepared food to increase. We have turned the heat up ever since creating the Plant Kitchen range in 2019 and have challenged ourselves to create some of the best vegan-friendly ready prepared meals focusing particularly on turning well-loved products into plant-based versions,” says Fisher. Fisher also added that one of the misconceptions of veganism is that it is a restricted and mundane diet, which couldn’t be further from the truth. The vegan diet has become much more adventurous than people think, with many different options and recipes. image courtesy: Marks & Spencer
41 HOTELNEWSME.COM | JANUARY 2022 MADE FROM PLANTS T iNDLE is the latest plant- based product by Next Gen Foods on the scene catering to vegans, vegetarians, and meat lovers alike. Founded in 2020, Next Gen Foods is a food tech start-up develop- ing and commercialising innovative and sustainable plant-based food products. Their flagship product, TiNDLE a juicy, plant-based chicken that offers mouth-watering taste, texture, and versatility. It is made with- out animals and with a fraction of the land, water and energy used to produce meat from birds. And some of their most notable partners now are Akira Back, At.Mosphere, BB Social Dining, Bite Me Burger, Inkognito, and Zero Gravity. When I spoke with Andre Menezes, Co-Founder and CEO of Next Gen about the company’s inception and mission this is what he had to say, “TiNDLE debuted in Singapore in March 2021, and after 8 months, we now have a presence in 8 global foodie cities including, Dubai, Abu Dhabi, Hong Kong, Macau, Amsterdam and Kuala Lumpur. Our mission is to create delicious foods that allow us to make saving the planet easier. TiNDLE does not compromise on taste, nutrition, and quality when it comes to chicken, so consumers everywhere can still enjoy the experience of dining on chicken – but with less impact on the planet. In addition, chicken is a universal protein that is a core staple in many cuisines as the centre of the plate. Consumers are seeking a high-quality, plant-based chicken that works well in a wide variety of dishes, so we started with chicken to address this gap in the market,” he added. TiNDLE’s trendy name is “an irreverent mashup” as Andre puts it of the 19th- century Irish physicist John Tyndall, who was the first to prove the connec- tion between atmospheric CO2 and the greenhouse effect, and the word “kindle,” since the goal is to drive plant-based movement and adoption. A recent study on plant-based diets in the UAE, conducted by YouGov, an international research data and analytics group, revealed that 45% of UAE diners had converted to plant-based meals over the past year. TiNDLE believes that just like other transformations we’ve seen over time across many industries, the meat industry will continue to transform, and various options will co-exist. Andre believes that plant-based proteins are becoming more appealing to meat lovers and plant-based eaters and many misconceptions around its taste and texture have been cleared in the past few years. “Now that consum- ers have tried and tasted great options like TiNDLE, they have more trust in plant-based meat. Ultimately, consumers around the globe are all craving delicious food and great experiences, and this is no different in UAE/Middle East region. We believe that we can create delicious and satisfying foods from plants that will make you forget why animals were ever needed,” he says. Before all these creative innovations in the plant-based market, the options were few and bland leaving people unsatisfied and ultimately putting them off plant- based options entirely. What we know so far from this article is that taste is king, especially in the meat-free alternative world. Andre adds, “We developed a proprietary ingredient, Lipi™, that emu- lates the taste and atoms of traditional chicken fat and delivers the chicken taste that consumers love. What we focus on here are the taste and experience, which doesn’t need to be sacrificed for both chefs and consumers. Unsatisfac- tory products on the market could deter consumers and leave the impression that plant-based foods are a compromise.” Apart from great tasting chicken without ‘the chicken’, TiNDLE is also certified by the Singapore Health Promo- tion Board as a ‘Healthier Choice’ due to its lower sodium and lower saturated fat content. Made with only nine ingredi- ents, every 100g serving of TiNDLE is made with non-GMO ingredients. TiNDLE ↑ AKIRA BACK DUBAI HEAD CHEF GIOVANNI LEDON has develped a Korean-Japanese inspired TiNDLE Toban-yaki made with chojang miso and Japanese mushrooms. images courtesy: Tinder
42 JANUARY 2022 | HOTELNEWSME.COM “Our first and flagship product is TiNDLE, which contains no antibiot- ics, hormones, cholesterol or genetically modified ingredients. The product can take centre stage in nearly any dish, from stir-fry to kebabs to kid-friendly nuggets, making it a versatile favourite among innovative cooks. In the future, Next Gen Foods plans to create additional meat, seafood, and dairy products – all made from plants,” says Andre. But as it was mentioned before, in- novation is great, but it does come with a host of new challenges. And for TiNDLE finding the balance of flavour with tex- ture in plant-based meat is tough. Andre said that when they first started creating the recipe for TiNDLE, they worked very closely with chefs to make sure that not only was the product up to their standards in terms of flavour but that it also had the best texture and useability in the kitchen. Working directly with chefs allowed them to find the right fibre in- tegrity and flavour profiles for a versatile plant-based chicken. TiNDLE was created to be a global brand for a global audience, the company focused on developing deep connec- tions with chefs and with consumers to create intimate experiences, exclusive partnerships, personal touches, and direct engagement on social media. “Through our social media, voice, and collaborations we’re creating a place, a destination where we can build these genuine advocates and fans of the brand. We remain true to our core objective of enabling consumers to have a fantastic meat experience but in a much more sustainable way. By starting with food services, TiNDLE enables great chefs and restaurants in urban cities across the UAE to offer innovative, delicious, and sustainable plant-based chicken dishes on their menus. One of those great chefs that Andre was talking about is Chef Giovanni Ledon, from Akira Back. As a preferred plant-based eater himself, Chef Ledon was thrilled when new bee TiNDLE joined the plant-based meat scene giving him more meat-free options to play with in the kitchen. “I really like TiNDLE’s chicken substitute, when I first got the product in my hand, I turned up the wok and just threw it in there to see how it acts in heat. And then I tasted it and I was like wow. I then just added some garlic and stir-fry sauce to it, nothing else, I put it in a bowl, and it was such an exciting new experience. I gave it to the team, and everyone was so excited about incorporating this product into the menu,” says Chef Ledon. He added that whether you are vegan or not, people should just eat good food, even if it’s Made From Plants. “Our mission is to create delicious foods that allow us to make saving the planet easier.” ← ANDRE MENEZES IS THE CO-FOUNDER AND CEO OF NEXT GEN FOODS. Founded in 2020, the food tech startup develops and commercialises innovative and sustainable plant-based food products, including its flagship product, TiNDLE. Next Gen Foods is backed by a team with proven experience in plant-based food technology, global brand development and global distribution scaleup.
43 HOTELNEWSME.COM | JANUARY 2022 MADE FROM PLANTS ↓ TINDLE IS A PLANT-BASED CHICKEN that can take center stage in any dish, from butter chicken to nuggets, sandwiches and tacos.
44 JANUARY 2022 | HOTELNEWSME.COM 2022 outlook of the B2B Food and Beverage industry THE YEAR OF THE CLIMB 2020 emphasised uncertainty and 2021 will be remem- bered as the year that companies heavily invested in digital transformation. 2022 will be the year for the Food & Bever- age industry to focus on new, ingenious solutions to head off challenges on multiple fronts, be it to address the demand and supply challenges, track, and trace, or last-mile delivery. Digital transformation initiatives and the increasing demand from consumers to shop online has resulted in a surge in e-commerce, especially for the traditional B2B industries including the Food & Beverage industry. Businesses across the globe are refocusing their efforts on improving production capacity and scaling their eCommerce capabilities. Business- to-Business (B2B) food industry giants have moved online and are already seizing the market opportunity. According to the B2B Food Marketplace Platforms Market Forecast global report, the market is expected to reach US$71.6 million by 2028, registering a CAGR of 17% from 2022 to 2028. Despite being one of the oldest industries, the Food & Bever- age (F&B) industry hadn’t changed much. However, and in considering the growing digital maturity of the whole sector, B2B eCommerce presents a huge opportunity in the region, making it imperative for businesses in this sector to buck the trend. According to Statista, the size of the F&B industry in the GCC is currently at $34.1 billion, and another report by For- rester suggests B2B eCommerce will hit $1.8 trillion by 2023. Businesses in F&B are being forced to adopt new business models, supply chains, and implement advanced technologies to meet the market’s ever-changing needs. Igor Nikolenko, Co-founder & CEO of SupplyMe, shares four trends that will become prominent in 2022 and beyond. TREND 1 Demand for fast B2B order fulfilment will only increase The market has witnessed major shifts in buyer behaviour, and B2B eCommerce is now challenging the authority of traditional sales channels. According to recent research by Gartner 57% of organisa- tions cite, ‘delivering the desired customer experience’ as a critical challenge faced in B2B eCommerce endeavors. As more and more B2B companies enter the fast-paced eCom- merce world, they are expected to provide faster delivery speed. An increasing number of B2B customers will not only expect the same B2C shopping experience but will also expect and demand for faster order fulfilment. Business buyers expect deliveries to be made within a certain time-period to meet their own cut-off times for next-day trading. TREND 2 Multichannel integrated marketing is a must in 2022 Multichannel integrated marketing is the practice by which busi- nesses interact with consumers via multiple channels, both direct and indirect, to sell them goods and services. A B2B eCommerce website can open the doors to several modern channels for B2B marketing, which can result in acquiring more customers without having to increase the sales force. F&B FOCUS HCNME Igor Nikolenko, Co-founder & CEO, SupplyMe
45 HOTELNEWSME.COM | JANUARY 2022 Industry estimates suggest that online marketplaces will account for more than 50% of global online transactions. The reason is marketplaces offer suppliers and customers with a variety of benefits not available in the traditional business model, such as the ability to interact and engage with customers in a real-time basis for suppliers and the choice to select from an assortment of products and services at an extremely competitive price, delivered in a timely manner for the customers. A multichannel eCommerce store allows customers to self-serve, view product catalogues and purchase products that they previously didn’t know were on offer. TREND 3 Smart Invoicing and the option of flexible payment will continue The rise of mobile apps and popular marketplaces like Catch of the day and Amazon is a clear sign that B2B retailers are moving quickly from the nascent eCommerce channel experimentation to the com- plete omnichannel sales approach. Providing the convenience and seamless experience that B2B buy- ers are looking for requires flipping the traditional way of thinking and doing business. Every step of the buying journey must be con- sidered, from how customers research their products and evaluate options, to what tailored help and content they will need along the way, and finally, to support post-purchase. The manual process of invoicing is quite cumbersome and is not suitable for businesses generating a high volume of invoices every day in the F&B industry. This challenge can be easily overcome when the purchases are made through an online platform that provides an e-in- voice that is identical to the traditional paper invoice and contains all the key information such as customer invoice number, shipping or service address, goods sold, price, quantity, PO details, payment information, dates of the transaction and supplier information. TREND 4 Changing the marketing dial with social channels Generating quality leads will continue to be a priority for B2B marketers; however, how these are generated is likely to change significantly next year and beyond. B2B marketers are moving to geo-targeted, social-driven advertise- ments to generate leads that previously came from just in-person events. With the fast-pace of digitalisation, B2B marketers need to adopt more agile techniques beyond the surface level to drive engage- ment and more customers. Customer-centric strategies once reserved only for B2C consumers are now fundamentally changing the complicated landscape of B2B marketing. The most important aspects businesses are now looking for is speed, flexibility, and transparency. Today, what B2B consumers are looking for from the food and beverage industry is very different from pre-pandemic times, and these new expectations are here to stay beyond 2022. IGOR NIKOLENKO | SUPPLYME “The size of the F&B industry in the GCC is currently at $34.1 billion, and another report by Forrester suggests B2B eCommerce will hit $1.8 trillion by 2023.”
46 JANUARY 2022 | HOTELNEWSME.COM F&B FOCUS – VEGAN LOUNGE HCNME Epitome Dubai’s history and growth F&B is at the core of our family business; after running a few successful restaurants in Mumbai and Pune, we knew that we were ready for Dubai and felt confident in finding Epitome its second home and our first one abroad. With Epitome in India, we have been very lucky and are grateful to our guests, despite the pandemic our patrons love us and keep coming back hence why we thought to make a bold move even during these unconventional times; that’s how much we believe in our concept and thankfully it has lived up to its expectations. We are committed to bringing high energy ambiance at Epitome and even delayed our opening to make sure our sound system is state of the art and provides our patrons with the best nightlife experience along with innovative vegan and vegetarian cuisine. Veganism then and now People think vegans only eat salads, but that perception is changing. Growing up as a vegetarian in India, I always ate a large variety of vegan and vegetarian dishes that taste amaz- ing. My mission is to share this experience with the world and let people know that we don’t need to harm animals for our pleasure. As someone who enjoys going out, I also noticed that vegan places were always in cliché café formats, no one was ready to take the risk of owning and operating a vegan bar and lounge, which we saw as an excellent opportunity to carve out as our niche. We even support local music artists wherever we open with our popular live nights that we have become known for. We understand that vegan food may not be for everyone, but the love of music brings everyone together (and that's a start). The evolution of Epitome’s vegan menu We hired one of the best chefs in India, Akshay Nayyar as a con- sultant and an avid meat eater because we wanted to make sure we created dishes that suited everyone’s palates. Chef Akshay took this as a challenge, and after several months of trials, we finalised a global cuisine menu that has something for everyone Indian, Mexican, Asian, and Italian. We constantly update our menu for seasonal offers and based on our guest’s feedback and comments. Challenges and success as a vegan restaurant Our biggest challenge remains convincing people to try the food as they still think it may taste bad. We insist that people try it just once because we are confident that they will be asking for seconds in no time. Initially, we chose our first location close to old Dubai because these are the residents that know our brand from Mumbai. It was a calculated risk to some extent, but now we want to expand our offering to a wider audience and position ourselves in new Dubai. Our biggest success is seeing our restaurant and bar full almost every day of the week. Many sceptics didn't think a fully vegan and vegetarian restaurant would work; it excites us to break this myth. We are always going to be strong followers of vegan and vegetarian lifestyles and have made it our family business goal to open more branches around the globe to spread awareness, and inspire people to make healthier food choices while sharing our love for music and good times. VEGAN LOUNGE Dubai’s First Vegans just wanna have fun (too) A chat with the owner of Dubai’s very first Vegan Lounge, Ankit Sanghvi, owner of Epitome Dubai.
47 HOTELNEWSME.COM | JANUARY 2022 L imestone Lab, the new experience-driven hospitality group is set to open the highly anticipated urban food hall, Social Distrikt, this month. With an exclusive partnership with Kitopi, the World's Leading Cloud Kitchen, a first- of-its-kind business model, and a delicious line-up of leading F&B offerings ready to go, this might be Dubai’s next hotspot. The F&B concepts align with Limestone Lab’s vision to offer consumers an exceptional multi-sensory dining experience, for people from all walks of life. Commenting on the soon to launch food and bar hall, Co-Founder of Limestone Lab, Hassan Ballout, said, “at the core of why Social Distrikt was incepted is a strong belief that the future of hospitality is experiential. Our primary focus is to keep our customers at the heart of everything we do. Social Distrikt is not only a food hall, but rather a space that trig- gers creativity, an ecosystem where everyone is invited to create, to feel they belong, to exist in their natural elements. That has cascaded down with our choice of food brands representing the most loved cuisines (from Japanese to Mexican, to Arabic, Italian, Greek down to pizzas burgers and sweet desserts); to our unique location and view in front of world’s largest fountain, to our urban look and feel and inviting space filled with local art, to our lineup of events and activations throughout the year. Social Distrikt is a social destination, and food gathers people around the table, but we are going beyond the dining experience and further into the conversation for these people. Social Distrikt’s culture will im- merse the visitor with a whole sensory experience by meeting the five senses and triggering storytelling.” Social Distrikt also has a first-of-its-kind business model, mak- ing it an attractive opportunity for investors and F&B concepts alike to become a part of. It has offered brands the chance to set- up-shop at minimal capex and opex deployment by renting out a counter, a kiosk, or a pop-up kart within the venue, capitalising on its unified back-of-house services, marketing activations, and energetic entertainment platform. The unique business model will come in as a solution to regional brands seeking to enter and test the market, and local brands looking to tap into other areas of the country, with easy access and at low risk by eliminating high fit-out costs and operational expenses. This is achieved by simply allowing brands to plug into Social Distrikt’s platform while still allowing them to express their brand identity. More importantly, the platform will enable virtual or delivery-only brands to engage directly with customers by providing full access to their user database for enhanced marketing and customer service efforts. This agile model will bring a tremendous value proposition for all our stakeholders. It will allow the brand owners to express their brands freely, whilst getting a portfolio of brands to any landlord’s new assets or repurposing their existing assets’ capex and increas- ing its value. Hassan went on to say that “our ecosystem goes beyond only dining and this was made possible by a harmonious partnership with co-creators offering a unique collection of accessories and apparel curated by local and regional artists and designers; Robo- com offering a unique VR game corner, to raw offering a collection of unique vinyl records to our music enthusiasts. Our beautiful internal team has also created sub-experiences that triggers creation and creativity from our Social Disrtrikt Radio, which is a mini boutique studio where different young artists are invited to create music sets, podcast shows to our Social Distrikt workshop where we will be having mini-conferences, product launches, and different classes.” The partnership with Kitopi is set to plug in 10 leading F&B outlets into the hospitality group’s first F&B concept including Pinsanity, Ichiban Sushi, Zaroob, Circle Cafe, and Rock House Sliders. “We are humbled and grateful for our partnership with the world’s leading cloud kitchen operator Kitopi as they played a huge role in manifesting our dream into reality from the acces- sibility to their high tech enabled culture and systems, enabling us to focus more on bringing the space into harmony to their un- derstanding of how we would like to bring in this unique business model to life,” he added. Aiming to disrupt the traditional brick and mortar dine-in format and bring a multifaceted and experiential space that goes beyond dining to the consumer is the goal for Hassan and his team. He adds, “the dream is to see a network of Social Distrikt in the region.” HASSAN BALLOUT CO-FOUNDER, LIMESTONE LAB One Big Gathering Highly-anticipated Urban Food Hall LIMESTONE LAB
48 JANUARY 2022 | HOTELNEWSME.COM T he world faced an analogous situation in the 1970s with the energy crisis. In the face of record oil prices and growing demand, sev- eral industrialised nations essentially declared war on energy wastefulness, significantly improving their energy efficiency. A “war on waste” has yet to be waged when it comes to food. Now is the time to start. Perhaps the starkest and most emblematic reality of the world is hunger and starvation on one hand and food loss and wastage on the other. As millions go hungry, tonnes of food are discarded and/or wasted, simply thrown away. Mitigating food wastage is pivotal to food security. Contextualised in several factors from socio-economic and socio-cultural to geo-political, it is underlined by climate change. This unprecedented phenom- enon is not only throwing the already skewed situation of food production and food access out of gear, it is height- ening age-old obstacles to food and adding new ones, many of which we can only imagine. Between the poles of food production and consumption, the vast wastage and loss of food undermines life itself. People across the world remains hungry and undernourished when they don’t have to – there’s enough food for the world. Food wastage and loss must be prevented. And it is not an elective choice. Food loss occurs as part of the processes that manage the quantity and quality of food before it reaches its last outcome in the food supply chain. Food is wasted when food is discarded at home or in restaurants. Food loss is of vital concern in the ef- forts to combat hunger, raise income and improve food security globally. The exact causes of food losses vary throughout the world and are depend- ent on specific conditions and local situations in each country. Typically these losses are influenced by crop pro- duction choices and patterns, internal infrastructure and capacity, marketing chains and channels for distribution, consumer purchasing and food use practices. Food losses are of concern also because they represent a waste of resources used in production - land, water, energy, and inputs. Producing food that will not be consumed leads to unnecessary CO2 emissions in ad- dition to loss of economic value of the food produced. Economically avoidable food losses have a direct and negative impact on the income of both farm- ers and consumers. Given that many live on the margins of food insecurity, a reduction in food losses could have an immediate and significant impact on livelihoods. For poor consumers (food insecure or at risk households), the priority is clearly to have access to food products that are nutritious, safe and affordable. Food insecurity is often more a question of access (purchasing power and prices of food) than a supply problem. Improving the efficiency of the food supply chain could help bring down the cost of food to the consumer and increase access. Roughly one third of fruits and veg- etables never even make it to grocery store shelves because they are rejected on their way from the farm to the store. While supermarkets have a part to play in this, we must also examine our own conscience. Bananas are a particularly fragile fruit. Even if they make it to the grocery stores or markets, the way they are stacked or the way they have been packaged can damage them. Handling bananas roughly can negatively impact their appearance and can cause the fruit to spoil more quickly. Consumers are then not normally keen to buy pro- duce that is over-ripe, soft, discoloured, or damaged. POINT OF VIEW HCNME DECLARING A WAR ON FOOD WASTE by PRIYANKA MITTAL, DIRECTOR AT KRBL LIMITED
49 HOTELNEWSME.COM | JANUARY 2022 So, here’s a tip for you: If you intend to eat the fruit the same day, buy the ones that are already ripe. If no one chooses them, they will end up in the garbage instead of someone’s stomach. Nature works to a design, but it does not photocopy. The more dissimilar in exactness fruits and veg- etables are, they are more natural they are. We must outgrow the artificial sym- metry of size, shape, col- our, texture with regards to food. Fruits and vegetables cannot be uniform in symmetry and need not be. The important thing is uniformity of quality and value. If that’s consistent, the article is perfect. We must incentivise the processed food industry to use ripened vegetables and fruits. Once pro- cessed and packaged, this can substantially reduce waste by converting food which would otherwise be discarded, into processed foods. This will also extend life of the food. At the consumer level, let’s also re-distribute food. In India we have always had the concept of Annadaan. We know that a large quantum of perfectly good food just never gets eaten. One way to reduce this type of food loss and waste is to simply re-distribute food by giving it to the needy or to food banks and similar outreach groups. In the kitchen there is of- ten confusion around “use- by,” “sell-by,” “best-be- fore,” and other date labels which can lead people to throw out food that is still perfectly good to eat. We must be judicious about this. Right portion sizes are also important. Large por- tion sizes at home, in res- taurants and buffets lead to large amounts of food waste, as people are unable to finish the meals they order. Restaurants can reduce this type of waste— and their own operating costs—by offering smaller sizes of menu items. Finally, what gets meas- ured, gets managed. On a larger macro and global scale, we must develop a food loss and waste measurement protocol. A global “food loss and waste protocol” could provide companies and countries with a standardised way to measure and monitor food loss and waste. We could set food loss and waste reduction targets. Setting time-bound targets inspires action by rais- ing awareness, focusing attention, and mobilising resources. Targets at the global, national, subna- tional, and business levels will help spur action on re- ducing food loss and waste. In low income countries, measures should foremost have a producer perspec- tive, e.g., by improving harvest techniques, farmer education, storage fa- cilities and cold chains. In industrialised countries on the other hand, solutions at producer and indus- trial level would only be marginal if consumers con- tinue to waste at current levels. Consumer house- holds need to be informed and change the behaviour which causes the current high levels of food waste. We can increase invest- ment in reducing posthar- vest losses especially in developing countries. In developed countries there are entities devoted to reducing food waste. These can work closely with busi- ness and governments on waste reduction. While increasing primary food production is para- mount to meet the future increase in final demand, tensions between produc- tion and access to food can also be reduced by tapping into the potential to reduce food losses. Efficient solutions exist along the whole food chain, for reducing total amounts of food lost and wasted. Actions should not only be directed towards isolated parts of the chain, since what is done (or not done) in one part has effects in others. Another point to be stressed is that the food supply chain of today is more and more globalised. Certain food items are produced, transformed and consumed in very dif- ferent parts of the world. The impact of growing international trade on food losses still must be better assessed. It is time we de- clared a positive war which is only beneficial - a war on food waste and loss. PRIYANKA MITTAL | DECLARING A WAR ON FOOD WASTE “Restaurants can reduce this type of waste—and their own operating costs—by offering smaller sizes of menu items.”
50 JANUARY 2022 | HOTELNEWSME.COM GM FOCUS HCNME Located along the Dubai Water Canal, The St. Regis Down- town, Dubai is just minutes from the city’s most famed attrac- tions and landmarks. Guests are steps away from the world’s largest shopping mall, The Dubai Mall, and just a short drive to the city’s design hub, Dubai Design District, and the Inter- national Financial Centre. And managing this exquisite property is Raja Zeidan. During the opening of the hotel Raja promised that, “The St. Regis Downtown, Dubai will provide a distinct point of view on luxury hospitality in one of the city’s most exclusive districts, and will offer global luminaries the chance to enjoy the cher- ished hallmarks of the St. Regis brand.” Since the opening just a few months ago the hotel has seen strong occupancy results. “The hotel has 298 rooms and suite, all of which are exceptionally large due to the buildings his- tory of initially being planned as a bank. With travel corridors opened around the world, and the success of EXPO 2020, we have seen strong occupancy results since our opening and we expect this to continue over the next few months as we con- tinue to see a demand in international travel,” he adds. Dubai’s most sophisticated address, The St. Regis Down- town, Dubai brilliantly blends the brand’s storied heritage with the modern vibrancy of the Downtown destination. “We understand that St. Regis’ target audience, the luminaries, are seeking out less formal and more immersive experiences, and that’s why we pride ourselves on being a locally inspired global destination laced with authentic exclusive moments of luxury, further strengthening the brand’s value proposition to ‘live exquisite’.” Raja goes on to say that “we aspire to be ‘not just a place to stay, but a place to be’, and for this to be true across our stay experiences and in terms of food and beverage offerings and spa. We hope to continue the St Regis legacy and rituals here in the UAE by bringing a modern interpretation of the St. Regis brand to the heart of the city.” But, what exactly are those rituals? Well according to Raja, at The St. Regis Downtown, Dubai, guests can look forward to several cherished St. Regis customs that are the hallmark of the brand, some enhanced with a local touch. “The Champagne Sabering dates back to the battles of Napoleon Bonaparte, who famously opened champagne with his Saber in both victory and defeat. The practice has come to be known as a signature St. Regis ceremony, performed for guests in our evening ritual series across all restaurants and bars. The Champagne sabering is primarily conducted in The St. Regis Bar, located on the mezzanine floor, but we also offer the experience to guests in Bleu Blanc and Basta if ordering a bottle of champagne. In 1934, famed barman Fernand Petiot perfected the recipe for a vodka-and-tomato juice cocktail, known as the “Bloody Mary” at The St. Regis New York’s King Cole Bar. The drink remains the signature cocktail of the St. Regis brand and at The St. Regis Down- town, Dubai, the Bloody Mary has been crafted using locally sourced ingredients and captivates guests with its trans- parent look, while holding all the authentic flavours of the A conversation with The St. Regis Downtown Dubai’s General Manager Dubai’s most sophisticated address The St. Regis Downtown, Dubai is the group’s latest jewel that features the celebrated traditions, cherished rituals, and bespoke service born at their New York’s address - 55th and Fifth and aims to seamlessly blend the brand’s storied history and heritage with the vibrancy of the destination. RAJA ZEIDAN, GENERAL MANAGER, ST. REGIS DOWNTOWN DUBAI
51 HOTELNEWSME.COM | JANUARY 2022 original recipe. Elevating the St. Regis ritual of Afternoon Tea, The St. Regis Downtown, Dubai offers an exquisite afternoon tea spread at The Library, along with a specially curated menu for little luminaries. We offer children a Tiny Tea experience, which comes complete with a book and themed food items, and further supports the hotel’s ritual of Afternoon Tea and Family Traditions. Lastly, introduced at The St. Regis New York by John Jacob Astor IV, the St. Regis Butler Service has remained a signature of- fering for more than a century and has been proudly offered at The St. Regis Downtown Dubai as well. The antici- patory, personalised service ensures that each guest’s unique preferences are understood and realised at various touchpoints during their stay.” And that is The St. Regis Downtown, Dubai way. More about Raja Zeidan In his role as General Manager of the esteemed property, Raja will be steering his leadership team and hotel associates to offer exquisite experiences, steeped in heritage, to the hotel’s distinguished guest set of tastemakers and luminaries from around the city, region and world. Raja commenced his career with Marriott International in 2001 when he joined the brand’s flagship Gros- venor House Dubai. His passion and drive for exceptional service led him to be promoted and rise through several departmental roles within the iconic The Luxury Collection hotel. In his latest role as Deputy General Manager for the Grosvenor House Dubai and Le Royal Meridien Beach Resort & Spa, Raja achieved 86.5% and 82.1% Guest Voice ITR, generated a combined AED 7.9 million in Front Office upsell revenue in both hotels and contributed to the “Middle East’s Leading Beach Resort” and “Leading Business Hotel” accolades at the World Travel Awards between 2016 and 2019. He is also the proud re- cipient of the “Starwood President’s Award” in 2012. Raja is a graduate of the University of Lincoln in the UK and holds a Bach- elor’s degree in Business Administra- tion in Hospitality Management. In his free time, Raja enjoys exploring new restaurants and dining concepts, as well as his passions for swimming, travelling the world and cars. “The St. Regis Downtown, Dubai will provide a distinct point of view on luxury hospitality in one of the city’s most exclusive districts.” RAJA ZEIDAN | ST. REGIS DOWNTOWN DUBAI
52 JANUARY 2022 | HOTELNEWSME.COM WHO’S COOKING HCNME ACROSS THE ANTILLEAN ISLANDS A voyage CESAR BARTOLINI EXECUTIVE CHEF, TAMOKA C hef Cesar Bartolini is an award-win- ning head chef with a flair for creating sizzling flavours that are part culinary excellence and part art, Chef Cesar began his professional journey in the beautiful South American country of Argentina, where he got his first taste of the culinary world at the Gato Dumas Culinary School. Priding himself in being adaptable, collaborative, and resilient he established his career amongst the international F&B community by working his way up the ladder as a ‘Commis Chef’, ‘Demi Chef’ and ‘’Sous Chef’ across cosmopolitan cities like Buenos Aires and London with renowned hospitality giants including Accor Hotels, Mar- riott International and the celebrity chef Gordon Ramsay. His last two positions saw him work with Gordon Ramsay as ‘Chef De Cuisine’ in Gordon Ramsay Bread Street Kitchen and ‘Head Chef’ at Gordon Ramsay ‘Plane Food’ where he led and nurtured large teams, and created menus, designed recipes, ran the kitchen operations and much more. These days you can find Chef Cesar at the newly opened Tamoka restaurant at The Ritz-Carlton Jumeirah Beach Resort. “I grew up in a family filled with very good cooks, starting from my grandparents (my grandfather used to grow fruit and vegetable in his backyard along with raising chickens, rabbits etc.), my aunt- ies and my Mum. As a child, I was either helping to pick fruits or vegetables or spending a lot of “I used to watch cooking TV shows while having lunch after school and fell in love with the idea of being a chef. ”
53 HOTELNEWSME.COM | JANUARY 2022 time around the kitchen where I helped or tasted things they cooked at home. Like other countries throughout Latin America, food was very important to our family as a it was a way of bringing us together. We would gather for huge cel- ebrations with friends and our loved ones with an immense array of dishes cooked by everyone attending – an all enjoyed sharing style! When I was a bit older, I used to watch cooking TV shows while having lunch after school and fell in love with the idea of being a chef. At 16, I joined culinary school while finishing secondary school so that I could get into the kitchen as soon as possible.” Explains, Chef Cesar. Known for his artist plating, Chef Cesar says that he views food as as edible art that can enliven all the senses and plans to bring a lot of his traditions and flavours from South America to his new kitchen. “In my kitchen, you can expect traditional flavours on steroids. Family recipes that have been given a new lease on life with modern techniques, reinvented classics and totally unexpected new flavours and combinations. You can taste my take on the Tinga De Pollo – made of shredded chicken buns, chipotle sauce and corian- der. The Higados De Pollo is made of sautéed chicken livers, poached egg, and mole negro. Vieiras, is made of scallops, leche de tigre, and coconut – while the Torta De Ron is Carib- bean rum cake and caramelised banana.” In terms of gastronomy his favourite city is London and you’ll be surprised to learn that after he removes his uniform from a long day in front of the stove, he eats really simple meals. “The food scene in London has grown immensely with a wide range of offerings from 3 Michelin-starred venues to street food and new trends. Also, the fresh produce you get is mind blowing in terms of variety and quality.” Chef Cesar describes his time working with Gordon Ramsay as “huge pressure” and incredibly beneficial. “After working 13 years alongside Gordon, I’ve grown and devel- oped myself immensely. Working for such a culinary legend was a huge pressure that I undertook daily, working towards impressing him and his team. I’ve also delivered results with consistently good food and leading an award-winning restau- rant. He’s tough (especially being at his level), many of us are and not just in the kitchen. Everyone somewhere has a tough boss, but in my eyes when it’s done in a respectful manner that only benefits you, one would usually develop themselves much more. A well-designed menu enhances the dining experience of the guests and if done well it does more than just highlight great dishes to choose from, it can also act as a marketing tool for the restaurant’s identity and the Chef’s abilities. Chef Cesar comments on what it takes to create a success- ful menu, “sometimes creating a dish can be very straight forward but most times, it requires a lot of trial and er- ror and lots of brainstorming and input with the team. Eating out often and researching for inspiration is always a must. Over the years I have developed and collected recipes that I would either utilise or combined with others to create something new, unique, exciting. You also need to know the market, the produce you can get and what people desire – paying attention to trends while remaining true to the restaurant concept.” And Chef Cesar’s greatest lesson he learned as a chef is to never cut corners. “Cook with passion, be provocative in terms of food and your restaurant is only as good as when you’re not there – so always develop a great team.” CESAR BARTOLINI | TAMOKA “After working 13 years alongside Gordon, I’ve grown and developed myself immensely. Working for such a culinary legend was a huge pressure.”
54 JANUARY 2022 | HOTELNEWSME.COM Tamoka’s culinary experience Tamoka embraces both fire and ice to deliver signature ce- viche, traditional pork dishes, dry-aged meats, and specialty seafood. Using native ingredients that reflects the flavor profile of the region and invites guests to take advantage of the sharing culture, enjoyed throughout the greater and lower Antillean seas. Tamoka promise guests a dining and beachside experience like no other. Dishes on the expansive menu at Tamoka are authentic yet diverse, allowing something for everyone. To begin their tropical journey, guests can indulge in a variety of entradas such as the Tinga, a contemporary Mexican dish of slow cooked confit chicken inside a freshly baked bun drizzled with a tantalising chipotle sauce, and Costillas, crispy beef short ribs cooked to perfection and marinated in tamarind and chayote, hinting at influences from the Carib- bean islands. For those on the health-conscious side or those with an appetite for seafood, the Centolla; serves Alaskan king crab with little gems, an Argentinian inspired dressing, and salsa. Following the ravishing appetisers, guests can enjoy the Langostinos, to relish in a variety of influences including tender Patagonian prawns from Argentina, creamy coconut rice and a traditional spicy huancaina sauce from Peru. The Ojo De Bife, an in-house dry aged Wagyu rib-eye served with a roasted pineapple mustard and a drizzle of Chef De Cuisine Cesar Bartolini’s signature sauce is one meat lov- ers shouldn’t miss. End your meal on a high note with one of Tamoka’s Postres such as the Torta Rum, a Caribbean spiced rum cake served with a caramelised banana, or the Anana, a tropical pineapple carpaccio served with fresh kiwi, passion fruit and a delicious coconut sorbet. Tamoka’s menu inspiration The Antilles is an archipelago bordered by the Caribbean Sea to the south and west, the Gulf of Mexico to the north- west, and the Atlantic Ocean to the north and east; this is where its story begins. Inspired by the rich cultures of the Antillean islands as well as Tulum, San José, and Lima towards the shores of Cartagena, Caracas, Panama City and onwards to the Carib- bean islands, Tamoka curates an awe-inspiring journey through Latin America and the Caribbean coasts with a variety of native flavors and tropical libations. What can dubai expect from Tamoka Tamoka is the ultimate beachside dining destination that brings you the cultures and flavors of the Caribbean’s Antillean islands. Join the Tamokan Tribe and indulge in a culinary carnival accompanied by live music and DJs, daily rituals, al fresco dining, and sublime beach vibes. Or chill out at Tamoka’s little sister Caña by Tamoka - the per- fect beach bar for laid-back moments brought to life with unique mixology and playful coastal chic. From day to night, Tamoka will offer unique moments that will captivate the senses, with daily rituals inspired by nature that will become engrained into the heart of each visit. Discover a new world full of culinary creation, hang with the tribe amidst the sun swept shores of the Arabian Gulf, and treat the mind, body, and soul to an unforgettable voyage across the Antillean islands, here and now, at Tamoka Dubai. WHO’S COOKING HCNME "Cook with passion, be provocative in terms of food and develop a great team."
55 HOTELNEWSME.COM | JANUARY 2022 T he Kingdom of Saudi Arabia is un- deniably working to make a return to pre-pandemic conditions, with its wide- spread investment in its burgeoning tourism sector and new hotel brands from across the world targeting the Kingdom for their next expansion. During the last two years the government has ensured that all the strict sanitary precautions to con- trol the pandemic have been in place across all sectors. As Saudi Arabia will be the stage for a plethora of internation- al events, such as Formula 1 in Jeddah, Riyadh Season, MDLBeast, and many more, and with relaxation of visa regulations, international markets have taken note of the Kingdom. Bringing the 5* JW Marriott brand to Saudi Arabia in Q1 of 2022 is an exciting opportunity to showcase exemplary service, dynamic F&B concepts, and lifestyle offerings, while instilling authentic Mid- dle Eastern hospitality in a society that welcomes differ- ent cultures and traditions. With the Vision 2030 at the core of all the activations, the Ministry of Tourism is also taking great efforts to position Saudi Arabia as a leisure destination, leverag- ing off, mountains, turquoise sea, beautiful landscapes, and even organic harvest from locally grown fruits and vegetables. Amaala Project along the Red Sea coastline, Diriyah, AL Ula, Abha, Jebel Al Akhdar, Dammam and so forth, these are my personal favourites that are so unique and fascinating to see and experience. Collectively this all creates an interest among the tourism market to discover a new destina- tion offering one-of-a-kind experiences positioning Saudi Arabia as one of the most unique places in the world. As a result, this also generates incredible op- portunities for international brands and professional hoteliers within the grow- ing Saudi hospitality sector. JW Marriott Hotel Riyadh will be working closely with the Ministry of Tourism and Saudi Tourism Authority for a line-up of activations for the coming year that will promote the destination, from exquisite dining op- tions to attractive packages for both business and leisure travellers. 2022 is definitely going to be a promising year for all industries, especially tourism and hospitality, as people are eager to reunite with those near and dear, and explore the world again like they once remembered- and the Kingdom is surely getting ready to welcome these guests by offering a distinctive and unparalleled selection of experiences for everyone to enjoy. The Kingdom of Saudi Arabia A stage for major international upcoming events LOOKING AHEAD JUAN SAMSO GENERAL MANAGER, JW MARRIOTT HOTEL RIYADH
56 JANUARY 2022 | HOTELNEWSME.COM Things are (finally!) getting more serious Privacy & Data Protection in the UAE You might be glad to see the back of 2021 and focus on 2022 and beyond, but last year wasn’t all bad. We had the EXPO opening and an abundance of 50th an- niversary celebrations. The latter, for some of us, may have drowned out the almost equally large number of law changes. Most of us will have focused on the visa, residency, and company ownership law changes and might have overlooked a solid and impactful piece of legislation the gov- ernment announced as part of the sweep- ing law updates: The UAE now has, for the first time ever, a federal data protection law. The technical term is Federal Decree Law No. 45 of 2021 on the Protection of Personal Data, but it is probably easier to refer to it by its abbreviation, PDPL. There were data protection regulations before in various Emirates and freezones, but they were mostly piecemeal and, from 2nd January 2022, a new, much more extensive, federal law comes into force. The details, especially the penalties for non-compliance and breaches aren’t know yet and will be specified in subsequent executive regulations, but we already know the extent of the new regulations and it is important that businesses start preparing for the new law immediately. Personally, as a marketing professional and as a consumer, I am very happy to see the UAE finally enact strong data protection regulations, which are very much in line with other established laws, e.g. the EU’s GDPR, but as a hotelier and restaurateur, I can also see how compliance with the new law will take considerable resources. Here are the law’s highlights and my recom- mendations for businesses in the UAE to make sure they’re ready for when the grace period ends: Firstly, the new law largely mirrors the EU’s General Data Protection Regulation (GDPR) legislation and, just like GDPR, PDPL has “extra-territorial reach”, which means it applies to all organisations in the UAE that process the data of people inside or outside the country, but also to organi- sations outside the UAE that process data of people inside the UAE. There are some exceptions, notably for government enti- ties and businesses in the healthcare and finance industries, but otherwise, PDPL will apply to every business. Compliance will be monitored by the newly created UAE Data Office and the law aims to “protect any data related to a spe- cific natural person or related to a natural person that can be identified directly or indirectly by linking the data”. It will also apply to sensitive personal data, like race and philosophical beliefs, and biometric data such as fingerprints. Like the EU’s GDPR, the law prohibits the processing of personal data without the specific, clear, and unambiguous consent of people, which should see an end to the practice of com- panies adding your email address to their lists just because you gave someone your business card or sent an email inquiry. It is very important to understand what the law defines as “data controllers”, because it is the data controller who is required to communicate with people and who needs to ensure compliance with the new law. In a nutshell: If your business collects and stores data like email ad- dresses, phone numbers, etc. you’re a data controller and will need to appoint a Data Protection Officer in your organisation. You will also have to make it clear to your guests, customers, or users what data you collect, why you collect it, and how the data is stored. Additionally, the law gives people the right to ask for a copy of their data and to request for such data to be deleted. You will also need to provide an “opt-out” method for people, so they can withdraw their consent at any time, provided the data you’re collecting is not required to fulfill legal obligations or contracts. Crucially, the law does not just apply to data you collect or store for your business’ customers locally, e.g. data collected from guests dining in your restaurant via a busi- ness card “fishbowl”, but it applies to the entire data collection and storage chain. Let me explain: If visitors to your website can sign up to a newsletter by entering their email address, not only does your business need to comply with the new law and store the data accordingly, but all tech- nology used and all potential marketing or business partners also need to comply with the law. In other words, your email marketing platform needs to be compli- ant, your website sign-up form needs to be compliant and, say, you’re running a restaurant and you’re running a promotion with a table-booking platform or any other 3rd-party, your marketing partners need to be compliant, too. Right now, many businesses in the UAE, particularly smaller hotels and restau- rants, probably have no idea how much data they actually collect and where. The first thing to do, therefore, is to conduct a data collection audit that maps out what data you’re collecting and where. You should then see if you actually need to col- lect all the data you currently collect and, if you do, what technologies and partners are involved in the collection and storage process of the data. If you currently do not have a solid privacy policy or data collec- tion policy on your website, you need to work fast to create these and also establish an effective privacy framework, which includes auditing your 3rd-party market- ing partners or other parties you share your data with. You have approximately six months from 2nd January 2022 to ensure your business is compliant and while the exact details of fines and enforcement aren’t known yet, we can look at other countries with similar laws and see that fines for non-compliance or data breaches can be considerable. In the EU, GDPR fines can reach into millions of Euro or up to 4% of a company’s annual turn-over – a high price to pay for some- thing that could easily be avoided with a little planning and proper management. POINT OF VIEW HCNME BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE
57 HOTELNEWSME.COM | JANUARY 2022 E ntrepreneur Flavio Briatore made his mark in Formula 1 with a unique and innovative management style and an innate capacity to discover new talents, he achieved incredible results, winning 7 World Cham- pionships with two teams: Benetton Formula and Renault F1. Flavio was one of the many A-listers at Formula One Season at the Abu Dhabi Grand Prix last month, in addition to joining the excitement on the race tract, Flavio was also in town to kick off new development plans for Billionaire, with the relaunch of the nightlife element within Billionaire Dubai as well as the introduc- tion of live entertainment in Billionaire Riyadh. How did F1 skills help build your F&B business? In Formula One the day after you win a race you start from zero again, it is necessary, to win the next race. And I have this approach in any business and new venture I undertake. In the hospitality business competition is fierce and you always have to strive for more, raise to the next level, be innovative, never compromise on quality. Never take for granted that if you have been successful today you will equally be tomorrow. Was it an easy transition from the track to the F&B scene? At one point I decided to invest in food and beverage. Why? Be- cause every day is their Formula One, every day you are in a new situation. Creating the most amazing dining experience, paired with incredible, breathtaking entertainment just completes the night and creates spectacular memories for all. If you are a good marketer, you can transition easily from industry to industry. The product changes, but the drive, strategy and method are the same. Always strive for excellence, strive to win. This, I have found to be a winning formula for any business. How does your experiential offer at Billionaire Life capture the real life of a billionaire? We have created an experience that showcases some of the best talent in the world on our stage - from music, to dance, acrobat- ics and beyond - from a technical perspective, there really is nothing like it. This, paired with exquisite dining, opulent sur- roundings and a magnificent team who go that extra mile for our guests, really helps create an all-round experience that is fit for a Billionaire! What led to the introduction of live entertainment in Billionaire Riyadh? Billionaire Dubai has been a success for several years thus far but now, we are looking forward to opening the stage and intro- ducing Billionaire’s renowned entertainment in Riyadh at our impressive, standalone space. Billionaire Riyadh launched at the start of 2021 and was warmly welcomed as a dining destination. Now, it’s the right time to introduce the full experience complete with our spectacular show. The experience will be similar to that in Dubai, with unmatched talent and bold performances, but we of course had to adapt to be in line and in full respect of the Kingdom’s culture. We are very excited, especially as we will be pioneers in this space and the first venue offering entertainment in the country. It’s going to be amazing to see the idea and plans come together once we start welcoming our Saudi guests. How many Billionaire experiences in the middle east? Currently two but we have more to come! What are your expansion plans? We have a number of opportunities for Billionaire in the pipeline in several destinations including London, Paris, Madrid, New York, Mykonos and more. It’s a very exciting journey we are embarking on and an interesting one to watch. comes to town F1 legend and Billionaire Founder FLAVIO BRIATORE FOUNDER OF BILLIONAIRE ONE ON ONE
58 JANUARY 2022 | HOTELNEWSME.COM “WITH THE FIVE-HOUR FLIGHT TIME FROM THE UAE YOU CAN LEAVE HOME AND ARRIVE AT YOUR RESORT IN LESS TIME THAN YOU’D SPEND IN THE OFFICE.” W hen the Maldives opened their doors to international travellers in the mid- dle of 2020, the UAE, especially UAE Nationals, became their top visitors. The dreamy, private islands with high standards of health and safety are just a four-hour flight from Dubai, making it the perfect getaway for travellers during a time when many other tourist hotspots were closed to the rest of the world. The Maldives provided visitors a safe and stress-free travel experience during the pandemic, which put them on the map for UAE holiday- makers and hotel groups looking to expand to the paradise setting. We spoke to some of these hotels directly to find out what makes the Maldives such an attractive destination for the Middle East. AROUND THE WORLD HCNME Maldives More than just romantic getaways Why is the UAE an important market for the Maldives?
59 HOTELNEWSME.COM | JANUARY 2022 INTERVIEW VINCENT PAUCHON GENERAL MANAGER, ST. REGIS MALDIVES VOMMULI RESORT Why is the UAE an important market for the Maldives? With the five-hour flight time from the UAE you can leave home and arrive at your resort in less time than you’d spend in the office. There’s a wide varie- ty of daily flight options, so you can find a convenient time to travel from either Dubai or Abu Dhabi. The UAE market has a lot of families who typically love to get active while on holiday, while the honeymooners will be more interested in our signature treatments and well- ness offerings at Iridium Spa. What has contributed to the recent rise in UAE visitors to the Maldives (2020-2021)? Our guests know that we take every precaution to ensure their safety, while maintaining the highest standards of service. Visitors to the Maldives feel more at ease because of the archipel- ago’s unique topography, and our one island, one resort concept. With luxury comes natural social distancing – think spacious villas adding both privacy and safety elements. In addition, Marriott International’s Commitment to Clean has evidently earned the confidence of tourists all over the world. With regards to UAE appeal, we have an Arabic chef at the resort who understands our guests’ specific dietary preferences and requirements. Mean- while, many of our stuff are Muslim and understand the needs and expectations of our GCC visitors better than anyone. The Maldives Ministry of Tourism has always seen the UAE as a key market and continues to invest in marketing to both local residents and expats. How are Maldivian resorts more than just romantic getaways, and becoming more family-friendly? It comes down to the accessibility factor, but it’s also the experiences we provide. Our facilities make sure that the whole family is taken care of, with an amazing kids club for younger guests and ‘Socialite’ offering lots of choice and freedom for teenagers. We have also expanded our education initiatives with a host of activities that focus on the incredible marine life within our private lagoon. Sustainability is at the forefront of Maldives tourism. Tell us about your sustainability initiatives? We pride ourselves in prioritising the environment in every little detail. From putting our Gaya bathroom amenities in ceramic bottles to banning plas- tic straws, our sustainability ethos spans across the whole resort. Guests won’t find plastic in our villas – we use recyclable paper and organic materials wherever possible, which enhances the feeling of elegance. We have regular beach and reef cleaning initiatives and are delighted to be opening a bottling plant in 2022, which will reduce our carbon footprint and decrease our reli- ance on imported goods. THE MALDIVES St. Regis, Vommuli Island, Maldives
60 JANUARY 2022 | HOTELNEWSME.COM How has the hospitality market in the Maldives adapted to COVID-19? I would say we have done amazingly well in terms of adapting to supply chain is- sues. The reduction in flights was inevitable and some mar- kets remain closed, but we are proud to be offering the same level of service to our guests – from the luxury amenities to high quality ingredients in our restaurants. There was an initial strug- gle for our staff to return due to travel restrictions. And we were primarily impacted by the dip in the Asia market, but we have seen a boost from Russia and CIS countries, as well as the USA, India and GCC. Can you believe our business is now at a higher level than in 2019? That’s more than 100% recovery. What does the Maldives have to offer the Middle East market in 2022? We are always optimistic. For 2022, we would be delighted to keep the momentum throughout the holiday period and beyond. It helps that we’re re-opening our Arabic restaurant, while also offering ‘Levant Night’, which is one of our bespoke dining experiences right on the beach. It doesn’t get any better than that. What attracts the Middle East to the Maldives? The Middle East has tradi- tionally been a focus market for the Maldives. Since the reopening of borders in July-2020, the Middle East has been among the leading source countries into the destination. As of November 09, 2021, the Maldives has welcomed over 78,000 Mid- dle Eastern tourists, a 51% increase on 2019, a testament to the affinity Middle Eastern travellers have with the destination. The Maldives one-island, one-resort con- cept, world-class brands and experiences, coupled with close proximity, direct con- nectivity and high frequency of flights makes the Maldives an appealing destination for families, couples and groups to enjoy a weekend getaway or extended break from the city. Tell us about the Maldives tourism success story? In a time where the world had closed its borders, the Maldives opened to the world in July-2020 with minimum restrictions and positioned itself as a ‘safe haven for tourists’. Being one of the only destinations wholly open to travellers, its ‘safe haven’ positioning coupled with mass vaccination drives, di- rect flight connectivity, ease of restrictions and pent-up wanderlust has driven over a million tourists (as of No- vember 09, 2021) from most parts of the globe; the Middle East has been a pivotal lead- ing source market that has contributed to the success of the Maldives. Can you describe the Maldives’ tourism demo- graphic? The Maldives has certainly evolved from being known as a destination for romantics, but its whitecapped beaches, turquoise lagoons and envi- ronmentally rich islands have become a playground for fam- ilies. Most resorts now cater to families through a variety of activation points from kids and teen clubs to two- and three-bedroom villas, and dedicated family experiences. These touch points ensure families enjoy a hassle-free and memorable experience in the Maldivian isles. It is also important to note in a destination where travel- lers (families and a couples) have a large variety of world- class resorts to choose from, redefining the meaning of “Maldives” to travellers that is personal, relevant, and celebratory, through the Le Méridien lens, is at the forefront of resort operations. More than ever, it’s crucial that we connect with travel- lers in an authentic, mean- ingful way by understanding their travel motivators. The resort associates and I are focused on bringing to life micro-moments that resonate with all traveller passion points through the various experiences they can discover whilst staying with us. How does your resort en- sure that sustainability will always be at the forefront of the Maldives? Aligned to Marriott Interna- tional's 'Serve 360' sustain- ability policy Le Méridien Maldives Resort & Spa is committed to driving forward a culture of societal and environmental awareness through the implementation of leading-edge programs that foster a culture of best practice throughout resort operations. This includes conforming to local statutory requirements, compliance with legal regulations and initiating sustainable actions that support the environ- INTERVIEW NILESH SINGH GENERAL MANAGER AT LE MERIDIEN MALDIVES RESORT & SPA AROUND THE WORLD HCNME St Regis, overwater villa with pool
61 HOTELNEWSME.COM | JANUARY 2022 ment and society. The resort employs innovative technologies to plan, implement, track, and communicate how we operate responsibly to mitigate climate-related risk, benefiting our business and the destination in which we operate. The resort has adopted several initiatives including a state-of-the-art hydroponic farm which produces fresh microgreens and herbs, renewable energy using solar panels, waste reduction and recycling, fresh drinking water through reverse osmosis. Similarly, the resort also has implemented a marine conserva- tion program in conjunction with its dive partner Sub Oceanic. The marine conservation program covers natural capital investment including coral reef restoration and awareness programmes that educate on seagrass and mangrove conserva- tion and turtle identification and naming, to name just a few initiatives. How has the pandemic changed tourism in the Maldives? Being a destination that is highly reliant on tourism, the Maldives’ hospitality market was affected with the closure of borders in March 2020. However, since borders opened in July 2020 the destination has witnessed a recovery in tourist arrivals, as of November 09, 2021 the destination has seen over a million arrivals. Through the implementation of rigorous safety measures in accordance with the World Health Organi- sation and the Maldives’ Health Protection Agency, the desti- nation has worked diligently to position itself as a ‘safe haven’ for travellers. Across the destination travellers are staying longer on average, this can be underpinned by straightforward entry requirements and the unique ‘one island, one resort’ concept has further boosted the Maldives’ appeal. Further- more, resorts have adapted to the ‘new norm’ through various initiatives including additional in-resort Covid testing and the implementation of strict hygiene protocols. The Maldives was also acknowledged by the World Travel and Tourism Council (WTTC) with a ‘Safe Travels Stamp’, in recognition of the efforts to implement enhanced health and safety measures. Additionally, Velana International Airport received the ACI Airport Health Accreditation for measures taken to adapt to ‘the new normal’ in accordance with ACI’s standards. All these touchpoints make for a compelling combination for travellers wanting to escape from daily life. At Le Méridien Maldives Resort & Spa we are committed to providing a safe environment for our guests and associates. We are aligned with Marriott’s ‘Commitment to Clean’ policies, through a multi-prong program that has been designed to elevate cleanliness practices and hospitality norms and behav- iours to meet the new health and safety challenges presented by the current pandemic environment. What can we look forward to in 2022 from the Maldives? The Maldives’ positioning as a ‘safe haven’ with perfect year- round climate, the one-island, one-resort concept coupled with hassle-free travel, unparalleled service, privacy and safety will continue to be important motivators for Middle Eastern travel- lers. Similarly, with the rise of family travel from the region in recent years, personalised service, spacious and multi-room villas and unique children’s entertainment are just as impor- tant factors. In 2022 these motivators combined will continue to present the Maldives as an attractive destination for all travellers from the Middle East. At Le Méridien Maldives Resort & Spa, we are ideally suited for both Middle Eastern couples and families with a range of amenities and experiences that are suited for Middle Eastern travellers to discover the destination that is personal and relevant to them. The resort features a selection of overwater and beach villas and dedicated two-bedroom and three-bed- room villas on the beach and overwater. Travellers can indulge their palate with six restaurants and bars, showcasing global tastes and locally harvested produce. An energetic mix of cultural and lifestyle programming at the hotel is designed to celebrate the art of travel and unlock the heart of the destina- tion through arts, culture, and sustainability. Waiting to be explored is the resort’s private island Bodu Finolhu, complete with tropical greenery and 360-degree beach. Curious travellers can discover an aquatic playground at the resort’s house reef that features four dive sites, all brimming with green and hawksbills turtles, various stingrays, shoals of colourful fish and many more unique reef dwellers waiting to be discovered. Families can take advantage of the Le Méridien Family and Kids’ Hub, with programming that ranges from day and night nature trails, folklore storytelling and sustainable art classes. The Greenhouse also offers immersive family experiences including micro-green planting and family foraging and cooking classes. Guests can also relax and rejuvenate at the Explore Spa by Le Méridien and the two infinity pools at the resort. All this and more make the resort well positioned for welcoming Middle Eastern travellers now and into 2022. Le Meridien, Maldives Resort & Spa THE MALDIVES
62 JANUARY 2022 | HOTELNEWSME.COM CHAIN FOCUS HCNME Chain of the month WYNDHAM Hotels and Resorts
63 HOTELNEWSME.COM | JANUARY 2022 “OUR FOCUS AT WYNDHAM HAS ALWAYS BEEN ON THE HEALTH, SAFETY AND THE WELL- BEING OF OUR GUESTS, TEAM MEMBERS AND PARTNERS. ” WYNDHAM HOTELS & RESORTS W yndham Ho- tels & Resorts is the world’s largest hotel franchising company by the number of properties, with approximately 9,000 hotels across nearly 95 coun- tries on six continents. Through their network of approximately 803,000 rooms appealing to the everyday traveller, Wyndham com- mands a leading presence in the economy and midscale segments of the hotel industry. They operate a portfolio of 22 hotel brands, includ- ing Super 8, Days Inn, Ramada, Microtel, La Quinta, Baymont, Wingate, AmericInn, Hawthorn Suites, Trademark Collection and Wyndham. And are also one of the industry’s leading providers of hotel manage- ment services. In addition to being home of the award-winning Wynd- ham Rewards loyalty programme of- fering 90 million enrolled members the opportunity to redeem points at thousands of hotels, vacation club resorts and vacation rentals globally. Across the globe the group sees positive momentum for travel, with their select-service business surpassing 2019 levels and domestic leisure trips leading the recovery. As the largest hotel franchisor in the world with approximately 9,000 ho- tels this is validation of their strong, stable, asset light business model. Panos Loupasis, Vice President of Development in the Middle East, Africa, and Eurasia of Wyndham Hotels & Resorts EMEA shares his insight on the group’s regional ex- pansion plans as well as its current EXPO success. “I’m a native Greek and hold a bachelor’s degree in Economics from the Aristotelian University in Greece and an MBA in Internation- al Hospitality Management from IMHI, a programme established by Cornell University in the US. I am currently based in Wyndham Hotels & Resorts’ Dubai office. As Vice President Development for Middle East, Eurasia & Africa at Wyndham Hotels & Resorts, I am responsible for leading the company’s growth strategy and execution in the re- gion. Since joining the company in 2011 as Senior Director of Devel- opment for Middle East & Africa, my remit has further expanded to steer Wyndham Hotels & Resorts’ growth strategy in the Middle East, Eurasia & Africa region. Prior to joining Wyndham Hotels & Resorts, I held various development and asset management positions, including roles at the Rezidor Hotel Group and Accor Hotels. I was also instrumental in the introduction of the Holiday Inn Express brand in the GCC. In addition, I have over 20 years of experience in the hospital- ity industry, including operational roles in properties in Europe, the Americas and the Middle East.” WYNDHAM PROPERTIES CLOCKWISE FROM BOTTOM LEFT: WYNDHAM GARDEN SALALAH MIRBAT, OMAN WYNDHAM DUBAI DEIRA, UAE DAYS INN BY WYNDHAM DUBAI DEIRA LA QUINTA DUBAI
64 JANUARY 2022 | HOTELNEWSME.COM CHAIN FOCUS HCNME Wyndham’s future plans in the region While these are extraor- dinary times, we remain confident in the strength and resiliency of our industry and business model. Our focus at Wyndham has always been on the health, safety and the well- being of our guests, team members and partners and we remain committed to this as we continue to grow. When we think about our opportunities for growth, our highest potential markets are a mixture of places where we already have an established and strong presence, as well as up-and-coming destina- tions where there is a need for internationally recog- nised brands. Our current Middle East and Africa (MEA) presence includes 64 operational hotels and over 11,000 rooms and our development plan reaffirms our commitment to delivering strong growth in key destinations. With that, we are looking forward to bringing 23 ad- ditional hotels and over 3,700 rooms in MEA and provid- ing accommodation that suits every type of traveller’s needs. 2022 and beyond Looking ahead, hoteliers will have to protect their teams, stabilise their business and operations to reflect the new normal, and start playing of- fense, and not just defence. We have learned and adapted significantly to the on-going changes happen- ing across our industry and it is key for us to continue to grow and develop our strate- gies, resources, and support for our partners and for the industry. I predict there will be sev- eral areas that will dictate the future of hospitality which include: the way technology changes our engagement with each other and our guests, the way hotels will become “ THE MIDDLE EAST'S FIRST EVER WORLD EXPO IS IN FULL SWING - AND THE UAE STANDS ON THE CUSP OF HISTORY.” Super 8 by Wyndham Dubai Deira, UAE La Quinta Dubai
65 HOTELNEWSME.COM | JANUARY 2022 part of the living community and not just a place for people to sleep and eat, the mixed use of hospitality spaces, how hotel design will change to reflect social distancing regulations and a renewed focus on wellness - as our health becomes ever more at the forefront for us all. Another area in which we are already seeing a strong uptick in demand, and a key area of focus for Wyndham is our global sustainability programme, Wyndham Green. At Wyndham we are committed to protecting the environment in which we live, work, and enjoy. As part of our strategic vision of fostering a values-driven culture, we understand it is essential to protect our natural capital and resources to deliver long-term sustain- able value. Wyndham Green is a five-level certification programme to help hotels improve energy efficiency, reduce emissions, conserve water, and reduce waste. From the first level of this programme, hotels must demonstrate commitment to key principles of Sustainable Hospitality. Hospitality sector recovery boom I am encouraged to see that in the MEA region both the au- thorities and the private sector have been amongst the most agile and proactive globally. I am also pleased to see that we are amongst those destinations benefitting the most from the upswing in visitors. For example, the UAE is already one of the top destinations globally and coupled with the fact that the UAE has now ad- ministered the vaccine to a greater percentage of its population than any other country in the world - we’re starting to see this being rewarded by new optimism in the strength of its recovery. Another key contributing factor is that citizens and residents across the world have discovered or rediscovered their own home country as a tourist destination, this has happened glob- ally, and in the GCC this development was particularly strong in UAE and KSA. Tourism providers have done an excellent job at creating new offers, targeted towards local resident visitors, and I believe that staycations will continue to remain an important, larger segment of overall tourism. As Dubai’s hospitality market begins to mature, and prefer- ences of guests continue to evolve, we too must adapt as an industry to match the commercial and operational challenges which will inevitably come our way. Why Expo is the greatest show on Earth The Middle East’s first ever World Expo is in full swing - and the UAE stands on the cusp of history. In just a few short decades, the country has witnessed an exceptional journey of transfor- mation and growth to become one of the most popular business hubs and tourism destinations in the world. We’ve seen the ongoing efforts by the government to diversify the UAE’s tourism offering through investment in the nation’s leisure and entertainment sector, improved travel connectivity and relaxation of visa regulations are just some of the factors that have helped Dubai make its mark on the world as a lead- ing tourism destination. Now is a fantastic opportunity with the eyes of the world on Dubai to showcase its phenomenal achievements, and that of other nations, at Expo 2020. The hospitality sector, in particular, has been instrumental in preparing Dubai for Expo 2020. Synonymous with every type of hotel, exceptional service and some of the world’s best food and beverage offerings, the emirate has quickly become renowned and highly sought-after for its year-long sun, sea, shopping, and unique tourism experiences. I think the UAE is to be congratulated for staging the first mega-event of the post-pandemic era, with in person compo- nents and will only enhance its reputation over the coming six months. How Expo boosted business and impacted operations According to multiple reports the start of Expo 2020 has brought a highly welcome surge in tourism and our UAE hotels are highlighting this trend as well. In the month of October 2021, UAE hotels RevPAR was 56.10% higher than October 2020 and 5.60% higher than October 2019. We are pleased to see this uptick in demand and look forward to seeing a continuation of this momentum across the region. UAE’s Expo legacy The Expo effect’ has been a constant feature of economic com- mentary about Dubai and the UAE for quite some time now. Extra investment by Dubai authorities in transport, utilities, hospitality, and other infrastructure will enhance economic growth in the long term, while small businesses and sustainable enterprises will also get a boost from the event. Expo will accelerate the UAE’s efforts to diversify its economy, support the growth of a knowledge economy and smart connec- tivity, as well as provide a stimulus for cultural and creative life. For Dubai, which thrives on global connectivity and travel, there was a big incentive to open up the economy as soon as possible, with the first tentative steps toward reopening taking place last summer and accelerating as the UAE’s COVID-19 vaccination campaign gathered pace – ensuring a very exciting next chapter in the Emirate’s history. “IN THE MONTH OF OCTOBER 2021, UAE HOTELS REVPAR WAS 56.10% HIGHER THAN OCTOBER 2020 AND 5.60% HIGHER THAN OCTOBER 2019.” UAE, Dubai pavilion expo 2020 WYNDHAM HOTELS & RESORTS
66 JANUARY 2022 | HOTELNEWSME.COM W inters at Gros- venor House Dubai will be even more spectacular with the fresh ap- pealing décor and the new exciting menu of Rhodes W1. A new menu brimming with handpicked dishes from the late Gary Rhodes' repertoire honours the late star chef's legacy. The new concept offers one-of-a- kind shared dishes, small plates, and main meals that highlight the abilities of the restaurant's worldwide team of chefs. The mesmerising design makes it ideal for afternoon meals and exhilarating dinners with family and friends. The new direction of Rhodes W1 combines its penchant for great food with a more casual exploration of modern cooking while maintaining the venue's renowned high service standards. Warm hospitality is one of the place's main draws; you'll be able to have a truly interactive food experi- ence, with friendly and engaging associates helping to transform every meal into a stunning and thoroughly pleasurable Rhodes culinary adven- ture. Not only that, but the place is completely Instagrammable. The hotel’s décor has also been upgraded, with pops of colour and a more relaxed lighting scheme to create a warmer atmosphere across the dining room. The restaurant is completed by a broad outdoor terrace with amazing day and night views of the Dubai Marina. The must-order items include smoked salmon, prawn cocktail salad, spring onion and truffle macaroni, roast lamb ratatouille tart, grilled lamb cutlets, and sticky toffee pudding, chocolate fondant, and orange and espresso mousse. Here’s why Rhodes W1 at the Grosvenor House Dubai is a great place to hang out THIS MONTH’S MUST TRY HCNME by ROMA ARORA
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