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2024 TRAVEL IN TRAVEL ISN'T MAKING A COMEBACK; IT'S CLAIMING THE SPOTLIGHT 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 JANUARY 2024 | HOTELNEWSME.COM
Standing at the heart of the V&A Waterfront is a figure that evokes familiarity, comfort, and a sense of adventure – Cape Grace, A Fairmont Managed hotel is a timeless presence. With rooms gazing out onto the harbour, marina, or the majestic silhouette of Table Mountain, this grand hotel feels as if it has always been part of the landscape.
www.capegrace.com a graceful ICON
On Arabsat Badr 26° East For more info, contact: hotels@tv5monde.org travel.tv5monde.com © Agence 17 mars
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6 JANUARY 2024 | HOTELNEWSME.COM IN THIS ISSUE 24 WHO’S COOKING PAN-ASIAN DELIGHTS WITH A FRENCH TWIST Embark on a gastronomic journey where vibrant flavours, culinary artistry, and cultural influences meet at The Citronelle Club 28 SUSTAINABILITY BLUENALU Welcomes Prince Khaled bin Alwaleed to its Corporate Advisory Board 30 TECH & INNOVATION THE MOST POWERFUL COMBI OVEN EVER! A Deep Dive into AI-Powered Ovens with UNOX 34 THE BUSINESS OF NOBU, BY THE BEACH A conversation about the synergy between fine- dining restaurants and beach clubs 38 THIS MONTH’S MUST TRY LIVE OUT YOUR HOLLYWOOD DREAM AT PARAMOUNT DUBAI HOTEL Infusing the lavish allure and glamour reminiscent of Hollywood into the realm of hospitality, Paramount Hotel Dubai has taken centre stage 42 WHO’S COOKING TURNING OVER A NEW LEAF Having recently assumed the role of Executive Chef at Dubai’s Meliá Desert Palm, Anand Kumar shares his culinary vision for the heritage property, including plans to cultivate produce onsite and champion local collaborations with UAE-based farmers 44 MOVERS & SHAKERS TASTE THE FUTURE Embark on a gastronomic adventure where every bite tells a story of tradition, innovation, and dedication to the future at Zenon 60 POINT OF VIEW GEN Z’S IMPACT on the F&B Industry in the GCC 62 TRAVEL & TOURISM UNLOCKING BAHRAIN'S TOURISM POTENTIAL Bahrain is undergoing a transformative journey in its tourism sector. Through its Tourism Strategy 2022-26, the Kingdom is on a mission to diversify and expand its offerings 66 TRAVEL & TOURISM FIFTY YEARS OF FURANAFUSHI Once a secluded, undiscovered, and rather uninhabited destination in the Indian Ocean, the Maldives has since grown into a hub of world-class hospitality 70 POINT OF VIEW SEALING SUSTAINABILITY How Innovative Packaging is Limiting Food Waste in the UAE's Culinary Scene 48 TRAVEL IN 2024 TRAVEL ISN'T MAKING A COMEBACK; IT'S CLAIMING THE SPOTLIGHT
The rind of Livarot has a typical barnyard aroma, but the taste of its paste is relatively mild with warm milk flavors. The texture is soft and yielding and the rind is grainy. This is a cheese full of character with a taste that becomes strong with maturity. We adore it with sweet capsicums and a fresh baguette tartine! Saint Félicien Livarot Bleu d'Auvergne What type of Cheese are you? Intense and balanced, we love it for its aromatic taste, its aromas of wild mushrooms, cream and undergrowth. Its strong taste is well balanced with fresh herbs like rosemary and pickles. Creamy, delicate and soft since the pate can almost become runny. The optimal flavour of this creamy, buttery and nutty cheese can reveal while paired with red berries and red cherry tomatoes. Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. @Anne Kerouedan - Cniel
8 JANUARY 2024 | HOTELNEWSME.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Christian Harb chriss@bncpublishing.net MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net DIGITAL EDITORIAL SUPPORT Karan Moodley karan@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact sales@bncpublishing.net All rights reserved 2024. Opinions expressed are solely those of the contributors. Hotel & Catering News ME is officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com ACCESS FRESH CONTENT DAILY ON OUR WEBSITE! HotelNewsME @HotelCateringME Hotel & Catering News Middle East hotelcateringme In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East
A new global chapter is unfolding in the future of food. It’s time to innovate for a more sustainable, thoughtful, and brighter future for the entire F&B ecosystem across the world. THE LARGEST ANNUAL F&B SOURCING EVENT IN THE WORLD 19-23 FEB 2024 DUBAI WORLD TRADE CENTRE A T G U L F O O D . C O M REGISTER TODAY REAL TALENT REAL VALUE REAL BUSINESS REAL FOOD REAL STORIES
SUITE TREAT Step into a world of opulence when you book a Suite at Raffles Doha. Experience the added luxury of QAR 750 credit to spend on dining in the hotel, and QAR 500 towards any Spa treatment. Children aged 12 and below are welcome to indulge in the enchantment of complimentary dining. Rates starting from QAR 3,500 per night For reservations, please call +974 4030 7100 or email reservations.doha@raffles.com Raffles Doha, Iconic Towers, Marina District, PO BOX 4747, Lusail, Qatar
12 JANUARY 2024 | HOTELNEWSME.COM A nd just like that, another year has gone by. I stopped making New Year's resolutions like most of the world long ago. Instead, I do a lot of decluttering around this time of year. I clear my space and mind, reorganise my closet and my life, and block, archive or delete many things, people, energies, thoughts, and sentiments that no longer serve me well and cannot come with me into another year. It's like packing. I've always been a heavy packer, but I've been teaching myself how to pack light. Anyone who's ever travelled knows that the less you have to worry about, the smoother the process from A to B will be. It means you get to move more spontaneously, have less time at checkpoints, and have less time to pack and unpack. When your load is lighter, you will move more freely. You'll feel more comfortable—no more sore shoulders and arms from all the heavy lifting. No more wondering how you'll remove your luggage from the carousel when you finally spot it (if you travel solo). It also means you have more room to breathe, collect special trinkets on your journey, and have more space to invite bigger, better experiences. Travelling light is wonderful for a trip and as a metaphor for life. I'm looking forward to travelling light this year. I am also looking forward to all the interesting travel trends making waves. In this edition of HCNME, we focus on essential travel trends that will shape the hospitality and tourism industries in 2024. With all the out-of-this-world (literally) trends we've seen in the last two years since travel returned, it might surprise you to see where researchers suggest the future of travel is going. Of course, we will see technology and innovation continue to evolve, and AI will play a very important role in travel behaviour. Still, the overall attitude around travelling is shifting. People are increasingly turning inwardly, looking for meaning, quality time, peace, unknown places and things to do. Guests want more inclusivity, sustainability, and even affordability. And they want it conveniently and without any disturbance. People are starting to care less and less about decorative displays and more about authenticity and exclusivity. Well-being is more critical than ever before, and luxury is being redefined. As always, I hope you enjoy this first edition of 2024; here's to a prosperous New Year for us all. EDITOR’S NOTE HCNME Travelling light SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley
Images: @m.orfali, @reneredzepinoma, supplied T h e U l t i m a t e H e r o e s T h e O r f a l i B r o t h e r s Feel Inspired by the three brothers behind the hugely successful and award winning Orfali Bros Bistro. Originally from Aleppo in Syria, these chefs have created a restaurant experience where the menu is influenced by their roots and life experiences. Being familiar with European Cream, Chef Mohamad Orfali says: ”It’s all in the details and quality ingredients. In our kitchen we give French cream the time and attention it needs to give us the flavours we’re looking for.” The first thing that you ate in your life that you remember? For us, we believe food evokes emotions through the experience of the senses and this is how you create memories by reviving one of these senses. So we relate a dish to an occasion or event, there’s always the opportunity to create memories with food. One thing you will always carry on your travels? Books. Do you have a favorite fashion accessory? Mohamad: My glasses! Your favorite movie? We have to pick two. One is The Wolf of Wall Street. And the second is The Menu. A chef who inspires you a lot? There’s so many, there’s never been just one person. Top of the list would be our mother, second our grandmother and there’s also chefs like Rene Redzepi from Noma. What is your signature creamy dish? Our Frasier is one of our signature dishes, dear to our hearts as it is a reflection of our childhood. Using French cream, we created a recipe for everyone to enjoy, taking this nostalgic dessert to the next level. The best ingredient that matches well with cream? Chocolate. And vanilla beans. Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or FranceAgrimer. Neither the European Union nor the granting authority can be held responsible for them.
16 JANUARY 2024 | HOTELNEWSME.COM Following the successful launch of its Lune restaurant, Radisson Hotel Riyadh Airport is delighted to announce the opening of a new dining venue: The Lounge. The positive feedback garnered since the opening of Lune has not only established the hotel as a sought-after destination but has also driven significant visitor numbers to the outlet throughout the year. Situated on the roof, The Lounge features a stunning 200-seat terrace that can accommodate intimate dinners as well as large gatherings. Enhanced by captivating, live Oriental music performed by talented artists, Radisson’s mix of exquisite cuisine and enjoyable entertainment promises a memorable time for guests experiencing this unique restaurant. RADISSON HOTEL RIYADH AIRPORT LAUNCHES ITS SECOND RESTAURANT: THE LOUNGE OPENINGS & LAUNCHES HCNME ACCOR AND MARDI HOLDING TO OPEN A NEW MERCURE IN BATUMI Accor, a world leading hospitality group, announces the signing of a cooperation agreement with the Georgian development company Mardi Holding to open a new Mercure on the Black Sea coast in Batumi, Georgia. The hotel will deliver the ultimate in customer service, wellness, gastronomy, and leisure, as well as additional benefits thanks to the global loyalty program ALL – Accor Live Limitless.
17 HOTELNEWSME.COM | JANUARY 2024 Leading luxury hospitality and branded residential company Four Seasons, in part- nership with Tay Group, owners of Four Seasons hotels in Istanbul at Bosphorus and Sultanahmet, announce the upcoming Four Seasons Private Residences Istan- bul. Offering exceptional lifestyle experiences surrounded by the art, culture and history of one of the world’s most beloved cities, the new project will welcome residents in 2024. IHG Hotels & Resorts, the leading hospitality group behind 19 signature hotel brands and over 6,000 global destinations, has announced the opening of Holiday Inn Jeddah Corniche in Saudi Arabia, a vibrant & modern property launching on the picturesque coastal waterfront bordering the Red Sea. Part of IHG Hotels & Resorts ‘Essentials Collection’, Holiday Inn Jeddah Corniche will blend the warmth and modernity of the Holiday Inn brand as it welcomes business and leisure travellers, as well as residents, to its brand-new property on Jeddah’s beachfront. FOUR SEASONS AND TAY GROUP ANNOUNCE NEW FOUR SEASONS STANDALONE PRIVATE RESIDENCES IN ISTANBUL IHG HOTELS & RESORTS WELCOMES HOLIDAY INN JEDDAH CORNICHE TO ITS GROWING COLLECTION OF PROPERTIES IN SAUDI ARABIA OPENINGS & LAUNCHES
18 JANUARY 2024 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME Katsuya Dubai proudly welcomes back Chef Kewal Tiwari as its newly appointed Chef de Cuisine, setting the stage for a flavourful culinary revolution. Chef Kewal is no stranger to Hyde Dubai, as he was part of the pre- opening team where he was the Sous Chef for Katsuya and contrib- uted massively towards the success- ful opening of the restaurant. Anantara is proud to announce the distinguished management team driving the success of its pioneering resort in the luxury waterfront community of Mina Al Arab. Under this expert lead- ership, Anantara Mina Al Arab Ras Al Khaimah Resort is set to introduce a new level of Thai- inspired luxury on the shores of the Arabian Gulf. ANANTARA MINA AL ARAB INTRODUCES AN OUTSTANDING MANAGEMENT TEAM FOR ITS OPENING KATSUYA AT HYDE DUBAI ANNOUNCES NEW CHEF DE CUISINE
19 HOTELNEWSME.COM | JANUARY 2024 NEWS & APPOINTMENTS Stirling Hospitality Advisors, one of the leading boutique advisory firms in the region, represented RAK Properties for its hotel management agreement (HMA) with IHG Hotels & Resorts. The HMA agreement was executed in the presence of Sameh Muhtadi, CEO, and James Marsh, Chief Development Officer of RAK Properties; Haitham Mattar, Managing Director, and Shaun Dubash, Senior Director, Development – MEA of IHG Hotels & Resorts India, Middle East, and Africa; as well as Tatiana Veller, Managing Director and Armaan Singh Nirh, Senior Asset Manager of Stirling Hospitality Advisors. STIRLING HOSPITALITY ADVISORS APPOINTED AS LEAD ADVISOR TO RAK PROPERTIES FOR STAYBRIDGE SUITES MINA AL ARAB IN RAS AL KHAIMAH Park Hyatt Abu Dhabi is proud to announce the appointment of Michele Stasi as the new Executive Pastry Chef, further enhancing the culinary excellence at our luxurious 5 – star resort. Michele Stasi boasts an impressive culinary journey, and his extensive experience within the Hyatt brand has solidified his reputation as a master of his craft. With an exceptional track record, including notable roles at Grand Hyatt Hotel and Villas Kuwait and Park Hyatt Hotel Dubai, Michele brings a wealth of knowledge and expertise to his role. RENOWNED PASTRY CHEF MICHELE STASI JOINS PARK HYATT ABU DHABI Staybridge Suites Mina al Arab, Ras al Khaimah
Welcome to the E X C E P T I O N A L An iconic hotel featuring luxury rooms and apartments with trendy dining options in the heart of Riyadh BOOK NOW Mansard Riyadh, A Radisson Collection Hotel 4248 Prince Mohammed Ibn Salman Ibn Abdulaziz Road, Riyadh 6721-13315, Saudi Arabia 00966118290900 info.mansard@radissoncollection.com radissonhotels.com/collection
Recipes, food photography and food styling by TheKateTin.com Mixed Vegetable Butter Terrine Prep time: 20 minutes (plus chilling time) Cook time: 0 Serves: 4-6 Ingredients 200g radishes, spring onions, chillies, fennel etc. 500g unsalted butter, diced and at room temperature To serve Handful of fennel fronds 6 sourdough slices 1 tsp flaky sea salt Method 1 Prepare the vegetables, topping and tailing them. Wash and thoroughly dry them. 2 In a bowl of an electric mixer fitted with a paddle attachment, cream the butter until light and fluffy. 3 Line a loaf tin 15cm x 8cm with baking paper and spread ½ of the butter in the base of the tin, press the vegetables into the butter, cut-side up. 4 Spread the other ½ of the butter over the vegetables. Tap the loaf tin on the counter to get rid of any air pockets. 5 Refrigerate or freeze for 4-6 hours or until set. 6 When ready to serve, remove from the tin and use a sharp knife to cut the terrine into 1cm thick slices. 7 Press the fennel fronds into any open spaces and serve with fresh bread and flaky sea salt. 22 JANUARY 2024 | HOTELNEWSME.COM
23 HOTELNEWSME.COM | JANUARY 2024 Did you eat your veggies? T he temptation to consume more of the irresistible vegetables is courtesy of the chefs’ dedication to coming up with more innovative plant-based dishes and of the diners willing to experience the goodness. Packed with nutrients, the food trend is also the diners’ way to reduce their carbon footprint, as they indulge in a meal. There’s also the whole movement of using whole vegetables and hence reducing food wastage — yes, don’t be afraid to use the stems and stalks, eat them! With the growing popularity of incorporating more vegetables into Tasteful Trends with Butter of Europe ... one’s diet, no wonder there is been a rising interest in how French butter can complement the greens on your plates. After all, everything delish begins and ends with a scoop of butter. Just a few extra percentage points of the fat content in butter can make a world of difference in flavour and texture. French butter provides richness and enough versatility for use across a wide range of cooking techniques. Thaw, and stir…with vegetables and you’ve got a powerful flavour accent at your disposal. The range of possibilities is limited only by your imagination. 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.
24 JANUARY 2024 | HOTELNEWSME.COM HCNME WHO’S COOKING FRENCH TWIST PAN-ASIAN DELIGHTS with a E mbark on a gastronomic journey where vibrant flavours, culinary artistry, and cultural influences meet at The Citron- elle Club. Led by Chef Tiger Chen, The Citronelle Club promises an experience that transcends the ordinary, introducing a unique blend of Pan-Asian delicacies infused with a touch of French sophistication. Chef Tiger shares the inspirations behind his creations, the meticulous process of crafting a distinct menu, and the multi-sensory elements that elevate din- ing into an unforgettable, immersive adventure. TIGER CHEN, Chef de Cuisine, The Citronelle Club
25 HOTELNEWSME.COM | JANUARY 2024 PAN-ASIAN DELIGHTS WITH A FRENCH TWIST How did your journey in the culinary world lead to the creation of The Citron- elle Club, and what stories are you look- ing to tell through your dishes? I travelled the world, drawing inspira- tion from chefs across all walks of life. My grandmother was among the very first who introduced me to the culinary world and remains my enduring inspiration. By combin- ing diverse, international ingredients with my culinary experiences, I aim to tantalise the palates of Dubai’s audience. The menu has been meticulously crafted, with each dish undergoing thorough trials and testing. Intro- ducing our guests to something refreshingly different when they visit The Citronelle Club is genuinely fulfilling. Can you share some insights into the sources of inspiration behind the menu at The Citronelle Club? I aimed to craft a compelling menu. For example, our wagyu beef tartare paired with crispy rice draws inspiration from my travels through Korea, infusing a bold kick of Gochu- jang (Korean chilli paste) that complements beautifully with capers and shallots, setting it apart from the usual traditional offerings. Every chef has a favourite or signature dish. What's yours on the menu? The Citronelle Roasted Duck is a sumptu- ous signature dish featuring marinated duck on warm pancakes. The succulent duck is complemented by hoisin sauce, julienned cucumbers, and sliced leeks and topped with a citrusy orange sauce, creating a harmonious blend of sweet and savoury. INGREDIENTS > Pancakes (6 inches) > Approximately 3kg Duck > 40g Cucumber > 40g Leek DUCK MARINATION > 5g Black Pepper > 5g Clove > 5g Cinnamon > 5g Cardamom > 5g Earl grey THE CITRONELLE ROASTED DUCK HOISIN SAUCE > 100g LKK Hoisin Sauce > 5g Lemongrass > 20g Guava Puree > 5g Honey ORANGE SAUCE > 100g Freshly Squeezed Orange Juice > 20g Honey > 5g Lemon Zest > 5g Orange Zest > 5g Dijon Mustard > 20g Chicken Jus The Citronelle Roasted Duck
26 JANUARY 2024 | HOTELNEWSME.COM DUCK PREPARATION Wash the duck and clean it entirely. Blanch in boiling water for 1 minute, marinate with all signature spices, and hang dry for 48 hours. Cook for 30 minutes at 180°C and rest for 30 minutes. Finally, cook for another 30 minutes at 220°C to achieve the perfect crispness and temperature of the duck skin. HOISIN SAUCE PREPARATION Heat all ingredients in a cooking pot, add the crushed lemongrass to increase the flavour, and cook slowly for 25 minutes. ORANGE SAUCE PREPARATION Mix all the ingredients in a small pot, add the freshly squeezed orange juice, and simmer for 25 minutes until the sauce has been reduced by half. Add the Chicken Jus as a final touch. ASSEMBLE THE DISH Set up the delightful spread of ingredients and begin by warming the pancakes. A thin layer of hoisin sauce serves as the base for the succulent slices of roasted duck. On top of the duck, add the fresh crunch of julienned cucumbers and finely sliced leeks. Drizzle the sweet and citrusy orange sauce and carefully fold the pancake to create a package of joy. You'll savour the perfect blend of savoury, sweet, and crisp textures with each bite. METHOD OF PREPARATION HCNME WHO’S COOKING How do you see The Citronelle Club contributing to Dubai's rich and di- verse culinary scene? The Citronelle Club delivers a niche, offering a cuisine not commonly found in Dubai. We believe Asian cuisine extends far beyond the usual association with ramen and sushi. Our culinary vision is to infuse a French touch into the diverse panorama of Pan-Asian dishes. By introducing innovative elements, we aim to present a refreshing culinary narrative specifically tailored to the sophisticated palettes of Dubai. Dining is not just about taste; it's a multi-sensory experience. How do you engage other senses, like sight and smell, in your culinary creations to en- hance the overall dining experience? Sight: Diners enter The Citronelle Club through the confines of the Migong maze wall; animated live stations, open kitchens, and an energetic play of colours greet them. The menu is aesthetically focused, comple- mented by perfectly set mood lighting and servers delicately pouring sauce over impec- cably presented dishes. The restaurant's vibrant atmosphere takes you to another dimension with shielded areas and mirror artworks. Sound: Engage in the storytelling aspect of our culinary journey as our chefs share their inspiration behind each dish, the thought- fully chosen garnishes, and the reasons certain dishes are a must-try. All this while being enveloped in the symphony of wok fires, rhythmic beats of noodle pulling with background music, and the delightful sounds of cocktails being expertly shaken. Touch: Some dishes are suggested to be enjoyed using your hands, allowing you to feel the temperature and texture firsthand. The Citronelle Club embraces premium sharing-style dining, a reflection of China's deeply rooted cultural values. Smell: The live stations exude tantalising aromas, heightening diners’ anticipation for their upcoming experience. Taste: Our knowledgeable staff will elo- quently describe the flavours of each dish, offering insights on the best ways to savour them, enhancing the overall dining experi- ence for guests. What culinary principles do you hold dear, and how do they manifest in the dishes you create? I believe in continuously learning and exploring different kinds of cuisines for inspiration. I dedicated myself to mastering the techniques and traditions of Asian cuisine, drawing from the rich heritage of my home country, Taiwan, and combining the precision and finesse of French cooking techniques, which I learned under the guidance of Chef Olivier Jean. The dishes on The Citronelle Club menu are the product of my extensive travels and diverse experiences.
FACEBOOK.COM/CBNME @CBNME CONSTRUCTION BUSINESS NEWS ME WWW.CBNME.COM Recognising the achievements of the real estate giants in the Middle East! | JANUARY 31ST | Venue: TBC Gold Partner FOR NOMINATIONS VIBHA MEHTA +971 58 6314145 vibha@bncpublishing.net FOR SPONSORSHIP OPPORTUNITIES JOAQUIM D’COSTA +971 50 440 2706 jo@bncpublishing.net
28 JANUARY 2024 | HOTELNEWSME.COM SUSTAINABILITY HCNME B lueNalu, a global leader in the development of cell-cultured seafood announced the addition of His Royal Highness Prince Khaled bin Alwaleed bin Talal Al Saud to its es- teemed corporate advisory board during the 28th meeting of the Conference of the Parties (COP 28) in Dubai, UAE. His commit- ment to sustainable development, food security and resilience, and the humane treatment of animals aligns with BlueNalu’s mission to provide healthy, humane, and restorative seafood to meet the world’s growing demand. The news was announced during COP 28 where Prince Khaled and BlueNalu CEO, Lou Cooperhouse were both speakers at the Abu Dhabi Sustainability Week Summit on Climate Action. The Confer- ence of the Parties to the United Nations Framework Convention on Climate Change (UNFCCC) is an interna- tional climate summit in which world leaders gather to work together on solutions to tackle climate change. Prince Khaled is the founder and CEO of KBW Ventures, a venture fund focused on the intersection of innovation and economic growth, which has participated in three of BlueNalu’s financing rounds over the past five years. With holdings in three continents, Prince Khaled brings a global perspective, in- valuable insights and relationships, which will make him a key asset in supporting BlueNalu’s goal to commercialize its premium cell-cul- tured seafood products over the coming years. In 2019, BlueNalu established its corporate advisory board, which consists of influen- tial leaders who have been instrumental in supporting the company’s strategic objec- tives. The now eleven-member advisory board represents a diverse range of experts, contributing strategic guidance in the areas of business development, culinary arts, science and technology, operations, regulatory affairs, marketing, nutrition, and sustainability. In 2022, BlueNalu also established a four-mem- ber scientific advisory board, with expertise in innovation, product development, bioprocess- ing, engineering, sensory science and systems biology. “I am excited to join forces with BlueNalu and its distinguished corporate advisory board to further its mission to bring ethical cell-cultured seafood to global markets,” said Prince Khaled. “The potential to transform today’s food industry to one that is resilient and food secure is essential, and I believe that can only be accomplished through innovative leaders like BlueNalu." BlueNalu's platform technology is designed to produce seafood directly from fish cells in order to address the challenges of declining marine species populations and the increasing global demand for seafood. Approximately 3 billion people worldwide rely on seafood for nutritious protein, for which consumption has increased faster than any other animal-sourced food over the last 60 years with demand at an all-time high. By 2050, the global supply chain gap is expected to reach 50 million tons. The company aims to complement traditional fishing methods and provide a responsible alternative that is healthy for people, humane for animals, and sustainable for the planet. "We are delighted to welcome Prince Khaled to our advisory board, leveraging his extensive global expertise for our plans to commercial- ize our business over the coming years," said Lou Cooperhouse, founder, president, and CEO of BlueNalu. "It is through the support and strategic involvement of visionary leaders like Prince Khaled that BlueNalu can strengthen our commitment to food secure solutions for communities worldwide." BLUENALU WELCOMES PRINCE KHALED BIN ALWALEED TO ITS CORPORATE ADVISORY BOARD Pictured at COP 28 in Dubai, UAE: His Royal Highness Prince Khaled bin Alwaleed bin Talal Al Saud of KBW Ventures and Lou Cooperhouse, founder, president & CEO of BlueNalu
29 HOTELNEWSME.COM | JANUARY 2024 SUSTAINABILITY I n the ever-evolving hospitality landscape, Henrik Winther, the founder of Tigrus Holding, has prioritised sustainability. With an unwavering commitment to eco-friendly practices, Winther shares insights into the driving force behind Tigrus Holding's green philosophy, shedding light on the innovative strategies shaping a more sustainable future. The Roots of Sustainability Henrik Winther's journey toward a sustainable hospitality group began several years ago when he embraced an eco-friendly lifestyle. The ethos of leaving a positive environmental legacy for future generations drove Tigrus Holding's commitment to sustainability. Contrary to common misconceptions about the financial burden of operating sustainably, Winther emphasises that embracing a green business model has not only been economically viable but has proven cost-effective. "Many industry colleagues ask me where I find the budget to operate sustainably, and I always reply with the same thing: I don't. Operating sustainably has saved us money," Winther affirms. One of the key strategies employed by Tigrus Holding is the strategic transition to induction kitchen stoves and the meticulous monitoring of ventilation systems. Through these changes, the company achieved an impressive 43% reduction in CO2 emissions over three years. Zero Waste Central to Tigrus Holding's sustainability model is zero waste, intri- cately woven into the company's daily operations fabric. A standout initiative is the creative repurposing of coffee grounds within the company's restaurants, Shvili and Osteria Mario. Winther explains, "If you've visited a Tigrus Holding restaurant, you'll notice that Shvili and Osteria Mario are filled with live plants and foliage that we feed with coffee grounds after the morning breakfast rush. The plants keep the air clean and healthy for our guests, and in return, we reduce our waste by making our plant food to help them thrive." This innovative symbiosis not only minimises waste but also con- tributes to the aesthetic appeal of the restaurants. Tigrus Holding en- sures meticulous management of food orders, utilises various parts of ingredients across the menu to minimise waste, avoids products with excessive packaging, and prioritises recycling. The company's commitment extends to using loose tea over tea bags, with upcoming plans to host a zero-waste dinner in the New Year, challenging the cu- linary team to craft innovative dishes using seasonal, local produce. Sustainable Dining Approach For restaurateurs considering a more sustainable dining approach, Winther offers three essential tips: -Measure Before Managing: Conduct a thorough assessment of CO2 emissions to identify areas for reduction. -Forge Partnerships: Collaborate with wildlife or nature organisa- tions to contribute to environmental causes. -Team Involvement: Engage the team in sustainability projects to foster a positive work culture. Winther highlights the importance of involving the team in sustain- ability projects, emphasising that it encourages a positive work environment. Regular excursions and participation in environmental initiatives contribute to employee satisfaction, retention, and long- term company success. Collaborating for a Sustainable Supply Chain Tigrus Holding's commitment to sustainability extends beyond its kitchen walls to collaborations with suppliers. Winther emphasises the significance of open conversations with suppliers about operating sustainably. Suppliers are encouraged to compensate for travel emis- sions for non-local produce, creating a domino effect that promotes sustainable business practices across the supply chain. In conclusion, Henrik Winther's journey with Tigrus Holding exemplifies that sustainability is not just a responsibility but a smart and economically viable approach for businesses in the hospitality industry. As the founder continues to pave the way for a greener future, Tigrus Holding stands as a beacon of inspiration for the industry, showcasing that innovation and environmental conscious- ness can go hand in hand. TIGRUS HOLDING'S GREEN REVOLUTION Henrik Winther, Founder of Tigrus Holding
30 JANUARY 2024 | HOTELNEWSME.COM I n the heart of culinary innovation, UNOX MENA charges to the front, transforming kitchen landscapes by integrating artificial intelligence (AI) into its cutting-edge oven technol- ogy. UNOX creates intelligent technology tailored for professional cooking processes, offering steadfast support to individuals and businesses navigating the daily challenges of building their success. Comprising over 650 individuals, including 200 located internationally, the UNOX Team boasts a multidisciplinary group of professionals. Among them are over 50 experts, including physicists and mechanical, chemical, and aerospace engineers. Their collective focus is on innovative research and development, dedicated to infusing intelligence and technology into various cooking processes. Leading the MENA region is Matt Roberts, a seasoned leader with nearly 15 years of industry experience in the dynamic world of food service manufacturing. Hailing from Liverpool's vibrant food service hub, Matt's journey began in his father's building com- pany, where summers of hard work shaped his problem-solving skills. A graduate of the University of Sheffield, he soon found his passion in the catering industry, becoming a highly motivated Business Development Manager. His career milestones include pivotal roles at Counterline Ltd, Victor Manufacturing Ltd., and IMC/ Britannia Ventilation (Middleby Corporation), where he successfully set up a Middle East office. Since 2018, Matt has been at the helm of UNOX MENA, first as Regional Director and now as Managing Director, leading the team to unprecedented heights. Beyond sales, he oversees accounts, order process- ing, corporate chefs, and marketing teams. In 2022, he expanded UNOX's global footprint, opening offices in Riyadh, India, and South Africa. Matt envisions the Dubai Experience Centre as an extension of UNOX's Italian headquarters, reflecting its journey from its JLT offices established five years ago. With a five-year plan aiming for 20% year-on-year growth, Matt's vision includes new offices, demo kitchens, and country managers in India, Riyadh, and Egypt. We met Matt to talk about high-tech oven innovation, a new headquarters in Dubai, and what's to come this year. HCNME TECH & INNOVATION POWERFUL THE MOST COMBI OVEN EVER! MATT ROBERTS, Managing Director, UNOX MENA A DEEP DIVE INTO AI-POWERED OVENS WITH UNOX
31 HOTELNEWSME.COM | JANUARY 2024 The Integration 2015 marked a pivotal moment for UNOX as they seamlessly incorporated five core AI- driven technologies: ADAPTIVE.Cooking, CLIMALUX, SMART.Preheating, AUTO. Soft, and SENSE.Clean. The overarching goal was to empower ovens to consistently produce optimal cooking results autono- mously, mitigating the need for constant chef intervention. By strategically deploying sensors throughout the cooking chamber, UNOX's ovens can detect nuances such as humidity, food temperature, and portion size and even track the number of portions during a cooking program. This wealth of data enables the oven to dynamically adjust cooking parameters, ensuring perfection with every culinary creation. In 2023, UNOX unveiled the CHEFTOP-X and BAKERTOP-X, introducing a new era of interactive cooking. The mastermind behind this culinary evolution is the revo- lutionary DIGITAL.ID operating system, engaging users to optimise cooking results while promoting energy, water, and cost efficiency. The Birth Roberts reflects on the simplicity of an oven—a chamber with fans and the ability to manipulate heat and humidity. How- ever, after three decades of mechanical innovation in combi ovens, the peak of their performance was on the horizon. The introduction of AI became a transformative leap, allowing significant changes in how the oven cooks, interact with chefs, and learns. With AI, UNOX created the most powerful combi oven yet, promising a journey just at its inception. The Advantage AI in UNOX ovens leaves no room for kitchen errors and the OPTIC.Cooking accessories are at the forefront. This feature allows the oven to identify placed food, initiating cooking programs automati- cally. Post-cooking, the oven actively seeks feedback from chefs, adapting its programs based on their responses. Recognising the environmental impact, UNOX introduced SMART.Energy technology, offering advice on efficient oven usage and addressing the bulk of the carbon footprint during the usage stage. The user experience is elevated with features like voice recognition in the CHEFTOP-X and BAKERTOP-X, turning the oven into a sous chef, accessible to chefs of all calibres. THE MOST POWERFUL COMBI OVEN EVER! LEADING THE MENA REGION IS MATT ROBERTS, A SEASONED LEADER WITH NEARLY 15 YEARS OF INDUSTRY EXPERIENCE IN THE DYNAMIC WORLD OF FOOD SERVICE MANUFACTURING.
32 JANUARY 2024 | HOTELNEWSME.COM Chef-Centric Cooking Chefs now wield unprecedented control with CHEFTOP- X™, adjusting to their needs instantly. The oven learns from post-cooking feedback, adapting to the chef's preferences. Remote operation, voice control, and automated clean- ing notifications redefine kitchen processes, transforming UNOX ovens into indispensable sous chefs. User-Friendly Interface Contrary to misconceptions, UNOX's AI-powered ovens are designed for accessibility. The 16" bright interface panel allows seamless program management and intuitive interaction. The high-definition display enhances the user experience. The customisable home screen, adorned with vibrant widgets, prioritises user preferences. Achieving perfect cooking results is as simple as a touch of a button, and with Digital.ID users can even video call technical or chef teams directly from the panel for on-site training or assistance. A Competitive Edge The CHEFTOP-X and BAKERTOP-X emerge as culinary powerhouses, symbolising a revolution in food service. The integration of AI empowers UNOX to enhance cooking speed, improve uniformity, detect food loads accurately, manage chamber climate precisely, boost energy efficiency, and streamline the cleaning process. The X-Generation ovens are poised to redefine culinary excellence with an iconic design and technological supremacy. Customer Feedback and Future Frontiers With installing ovens for new customers in the Middle East underway, UNOX anticipates gathering valuable feedback. The unveiling of a €24m innovation hub in Italy reflects UNOX's commitment to continuous innova- tion, aiming to perfect cooking processes by analysing digitised food data. UNOX's goal of releasing new technology every 18 months promises excit- ing prospects, though details remain shrouded in anticipation. Global Expansion and Charitable Initiatives in 2024 UNOX doesn't merely sell ovens; they provide solutions. With a regional headquarters covering the Middle East, Africa, and India, UNOX aims to have a presence wherever its ovens are supplied, offering aftersales support and training. The brand-new Experience Centre in Riyadh and UNOX Lounges in various nations are set to open doors in early 2024. UNOX's commitment to charitable initiatives, such as its collaboration with the Red Crescent during Ramadan, remains steadfast. UNOX MENA's AI-powered ovens transcend the ordinary in culinary innovation, promising a future where technology and gastronomy dance harmoniously. UNOX is committed to culinary excellence, sustainability, and a future where every kitchen, regardless of size or expertise, can achieve perfection. 32 JANUARY 2024 | HOTELNEWSME.COM HCNME TECH & INNOVATION
00971 4 554 2146 UNOX Middleeast
34 JANUARY 2024 | HOTELNEWSME.COM C edric Darthial, the Vice President of Food and Beverage at Atlantis The Royal, has etched an impressive career path marked by commitment, dedication, and culinary success. In his current capacity, Cedric oversees a vast culinary empire, managing 17 outlets, eight of which boast global recognition and bear the esteemed backing of celebrity chefs. These include renowned names like Din- ner by Heston Blumenthal, estiatorio Milos, Nobu by the Beach, La Mar by Gastón Acurio, Jaleo by José Andrés, and Gastronomy, among others. Before this role, from 2020 onwards, Cedric served as the VP of Food and beverage Operations for Atlantis Dubai, where he efficiently handled a portfolio of over 50 restaurants and bars across two resorts. Leading one NOBU, by The Beach HCNME THE BUSINESS OF BEACH CLUBS A conversation about the synergy between fine-dining restaurants and beach clubs
35 HOTELNEWSME.COM | JANUARY 2024 of Dubai's most extensive culinary teams, Cedric ensured the profit- ability of all establishments under his purview. Under his leadership, Cedric's team achieved notable recognition from esteemed culinary associa- tions such as the Michelin Guide, World's Best 100 Restaurants, MENA 50 Best, Gault & Millau, and more. The year 2023 stands out as a mile- stone for Cedric. Instrumental in Atlantis The Royal's grand launch, he was crucial in introducing unprec- edented dining venues to the region. One of those exciting new culinary concepts was Nobu by The Beach. In this interview with Cedric, we find out what motivated this departure from traditional fine dining and if the synergy between fine-dining restau- rants and beach clubs will continue to grow. Opening a beach club is a departure from the traditional fine dining set- ting. What motivated the decision to diversify the brand with a beach club concept? From a brand perspective, the deci- sion to open Nobu by The Beach stemmed from the unique opportu- nity presented within the space of Atlantis, the Royal in Dubai, also by recognising that Dubai is a unique growth market on its own with a dif- ferent set of demands and needs by residents and expats, which ultimate- ly desire luxury and curated experi- ences. The entire team recognised the beauty of this space, extending to the pool and beach, which initially was their conceptualisation. NOBU, BY THE BEACH
36 JANUARY 2024 | HOTELNEWSME.COM Drawing on their longstanding relationship with the globally renowned Nobu brand and having col- laborated with Atlantis over the past 15 years, the team saw the potential for a distinctive partnership. Motivated by the vision to create a Nobu concept unparalleled anywhere in the world and the first of its own, we all worked closely with the Nobu corporate team to develop this novel idea, ensuring a one-of-a-kind experience at Nobu by The Beach. What demographic is the beach club targeting, and how does it differ from the audience of the fine din- ing establishment? Nobu as a brand is already extremely well known in the region; Nobu has taken Dubai’s culinary palette by storm for the last 15 years and has always been positively received. It only made sense to bring the world’s first Nobu-branded beach club to a rising market like this city. Being associated with Atlantis, The Royal also helps bring in a diverse demographic audience through its doors, including families, var- ied individuals, and those seeking luxury and curat- ed experiences. Nobu by The Beach aims to provide a more relaxed, attractive, and catered experience compared to the traditional fine dining setting. Why was this particular beach location chosen for the club? The beach location for Nobu by The Beach was chosen due to the strong and longstanding collabo- ration between Nobu and Atlantis, the Royal. With a 15-year history of cooperation, there were limited places worldwide where such a robust relationship could be maintained. The success of this partner- ship, both financially and in terms of collaboration and team spirit, played a crucial role in selecting this specific beach location. It only made sense to target our audience and find the best hotel association pos- sible, and we did just that with Atlantis The Royal. It took months to get this idea signed off because there was no other beach club precedent set for the brand before, so we were taking a considerable risk, especially with Dubai’s existing offerings. However, the team believed it was the perfect match to create a unique and appealing luxury destination. In what ways do you see a synergy between fine-dining restau- rants and beach clubs, and how do they complement each other? The evolution of beach club offerings exemplifies the synergy between fine dining establishments and beach clubs. Drawing on personal experiences with beach clubs in the South of France and Mykonos, I saw that traditional beach clubs mainly focused on pro- viding a beach experience with food as an amenity. However, Nobu by The Beach represents a departure from this model by seamlessly incorporating Nobu's exceptional talents and cuisine into the beach club concept. This innovative fusion goes beyond the conventional, creating a unique and elevated experience that touches on vari- ous aspects, including fine dining, entertainment, and the elevated beach atmosphere. While it may not be classified as a traditional fine dining experience, Nobu by The Beach successfully integrates high-quality dining with an entertainment program and a beach experience, offering a comprehensive perspective within the beach club realm. HCNME THE BUSINESS OF BEACH CLUBS
37 HOTELNEWSME.COM | JANUARY 2024 Are there any signature dishes or culinary offerings at the beach club that reflect the essence of the renowned Nobu experience? Nobu by The Beach in Atlantis The Royal deliberately distinguishes its culinary offerings from its fine dining counterpart at Atlantis, the Palm. The concept ensures that approximately 70% of the menu is unique to the beach venue, prevent- ing competition between the two locations. This strategic decision aims to provide guests with a diverse and unparalleled experience at each venue. The team behind Nobu by The Beach is committed to distin- guishing between the two locations' food and beverage offerings. While retaining the essential Nobu essence, exemplified by signature dishes like the sushi and Japanese flavour offer- ings, the majority of the menu at Nobu by the Beach is tailored specifically to the space, contributing significantly to its success. What challenges did you anticipate in extending the brand to a beach club, and what positive outcomes have you experienced? Launching the brand as one of the first such concepts in the region and the world was challenging. We knew it was unique and elevated, and working with an excellent venue partner like Atlantis The Royal, we felt confident, but like any new venture, we didn’t know how our audience would receive it. How- ever, I can confidently say today that the team successfully navigated the potential issues by ensuring a distinct experience compared to Nobu at Atlan- tis, the Palm. The success is attributed to creating a different experience in terms of food and beverage but also in terms of entertainment and the overall beach club experience. Nobu by the beach's ability to offer a unique and diverse experience contributes to its positive outcomes. Do you see more fine dining brands opening beach clubs? There is a trend of fine dining brands, including notable ones like Gaia and Nobu, opening beach clubs in the region. Over the last three to four years, Dubai has seen a proliferation of beach clubs, with brands leveraging the city's appeal. Nobu by The Beach stands out by providing a complete program regarding food and beverage, entertainment, and unique amenities like private cabanas. The success lies in offering a different and diverse experience compared to traditional beach clubs, ensuring minimal overlap with their fine dining counterparts. NOBU, BY THE BEACH CEDRIC DARTHIAL, Vice President, Food & Beverage, Atlantis The Royal
38 JANUARY 2024 | HOTELNEWSME.COM HCNME THIS MONTH’S MUST TRY AT PARAMOUNT DUBAI HOTEL Live Out Your HOLLYWOOD DREAM
39 HOTELNEWSME.COM | JANUARY 2024 LIVE OUT YOUR HOLLYWOOD DREAM AT PARAMOUNT DUBAI HOTEL I nfusing the lavish allure and glamour reminiscent of Hollywood into the realm of hospitality, Paramount Hotel Dubai has taken centre stage. With all the grandeur of the golden age, it has rolled out its red carpet, bringing forth an era of timeless Hollywood sophis- tication. This concept, meticulously crafted by Paramount Pictures, encapsulates the quintessence of the Californian Lifestyle. Standing tall in the buzzing streets of Business Bay, Paramount Hotel Dubai orchestrates a symphony of refined design, gracious service, exceptional entertain- ment, and gourmet dining. Paramount Hotel Dubai features 823 rooms and suites, organised into distinct categories such as Scene and Stage Guest Rooms, Premiere and Paramount Suites, and Themed Suites, drawing inspiration from iconic Paramount Pictures movies. Spanning across all 69 floors, the hotel showcases an exclusive collection of never- before-seen behind-the-scenes photogra- phy from Paramount Pictures films, adding a unique touch to the guest experience. If you want to live out your Hollywood Diva’s dream, the iconic Carole Lombard suite is a must-try. Indulge in the luxurious ambience as you gracefully traverse your expansive suite, beginning with the regal King-sized bedroom adorned with cascad- ing chandeliers. Transition seamlessly into the marbled bathroom, featuring a dedicated make-up corner, a stand-alone bath, a refreshing rain shower, and a rejuve- nating steam room. From the living area to the entertainment space, this suite exudes a romantic and feminine vibe, meticulously crafted to evoke the essence of a movie star. Choose your preferred vista – a breathtak- ing city view overlooking downtown and the canal or a more secluded scene of the central courtyard and pool. The Carole Suite offers everything a leading lady could dream of and more.
40 JANUARY 2024 | HOTELNEWSME.COM HCNME THIS MONTH’S MUST TRY One highlight of your stay will be Pause Spa Chateau Berger facilities, an oasis of relaxation and rejuvenation within the Paramount Hotel. The spa's design seamlessly blends modern luxury with tranquil elements, creating an atmosphere of serenity. The expertly trained staff will welcome you with warmth and guide you through a menu of rejuvenating treatments to choose from. The spa's commitment to holistic wellness was evident in every detail. From the state-of-the-art fitness centre to the calming sauna and steam rooms, each facility contributed to a comprehensive wellness experience. The treatment menu, featuring a range of massages and skincare rituals, showcased a dedication to pampering guests with the fin- est products and techniques. The fusion of aromatic oils, soothing ambience, and skilled hands will create a transcendent experience, melting away the stresses of everyday life. The spa is a destination in itself, offering a sanctuary where time seems to stand still, allowing guests to pause and embrace the art of self-care. The Paramount Hotel Dubai is a Hollywood-themed haven of luxury that surpasses expectations. The seamless fusion of classic glamour, modern comfort, and luxurious experiences make it a destination for those seeking the epitome of refined indulgence in the heart of Dubai. INFUSING THE LAVISH ALLURE AND GLAMOUR REMINISCENT OF HOLLYWOOD INTO THE REALM OF HOSPITALITY, PARAMOUNT HOTEL DUBAI HAS TAKEN CENTRE STAGE..
41 HOTELNEWSME.COM | JANUARY 2024 LIVE OUT YOUR HOLLYWOOD DREAM AT PARAMOUNT DUBAI HOTEL Reviving the timeless glamour of old Hollywood, Paramount Hotel Dubai also features a Screening Room, a private dine-in cinema that transcends entertainment boundaries. Paying homage to Para- mount Pictures' quintessential classics, this space is a captivating time capsule and a stage for live entertainment in Dubai. Guests can immerse themselves in the historical magic of motion pictures, stand-up comedy, theatre productions, and performing arts while settling into the intimate space in a stand-alone armchair or on a plush velvet couch. Laugh, cry, and smile as you indulge in the cinematic world of Paramount's silver screen legends. Embark on a musical journey with the sensational gypsy jazz trio Accordi Disaccordi as they return to the Paramount Screening Room triumphantly. This unique concert blends jazz, swing, blues, and folk influences, paying tribute to the legendary Gypsy jazz icon Django Reinhardt. Transporting the audience to a world where mu- sic and cinema harmoniously converge, this promises to be a night of musical artistry and storytelling. Every night, the Flashback Speakeasy Bar & Lounge at Paramount Hotel Dubai transports guests to the prohibition era of the 1920s. Offering diverse music genres, including Tribute nights, Motown, acoustics, and Jazz, in a cosy and intimate setting, this surreptitious bar promises a nostalgic escape. Experience Dubai's most thrilling murder mystery at the Flashback Speakeasy Bar & Lounge. Travel back to the Roaring Twenties at "Minskey's," a speakeasy owned by the bootlegger and crime boss Mr. Minskey. Solve the murder mystery and ensure the killer doesn't go free in this immersive experience. The award-winning Flashback Speakeasy also presents interna- tional musical performers singing from soulful Jazz to Latino flair, providing an unforgettable experience every night. Or immerse yourself in a night where comedy seamlessly merges with the magic of music. Hosted by LaRudche, enjoy a night filled with laugh- ter and mesmerizing melodies from top-notch comedians. True to the West Coast way of life, Pacific Groove Restaurant & Lounge at Paramount Hotel Dubai offers fresh, wholesome, and nat- ural cuisine inspired by coastal road trips and honest ingredients. You can also elevate your Friday night every night with "The Cali Flow" at Pacific Groove. In a vibrant and lively setting, there is a free flow of cocktails, house beverages, sparkling wine, or champagne. Humble, honest, and healthy, Craft Table Artisan Café & Bakery at Paramount Hotel Dubai offers a gourmet experience inspired by California's up-and-coming coffee culture. With a resort-style pool, delicious bites, signature shishas, and electrifying musical beats, the Malibu Deck Pool Bar & Lounge at Paramount Hotel Dubai offers a day-to-night retreat. THE CAROLE SUITE OFFERS EVERYTHING A LEADING LADY COULD DREAM OF AND MORE.
42 JANUARY 2024 | HOTELNEWSME.COM H aving recently assumed the role of Executive Chef at Dubai’s Meliá Desert Palm, Anand Ku- mar shares his culinary vision for the heritage property, including plans to cultivate produce onsite and champion local collaborations with UAE-based farmers. Where did you grow up, and when did you realise you wanted to be a chef? Growing up in a small area of Kolkata, India, I never imag- ined becoming a chef. However, as I spent much time alone at home, I started cooking at a young age. Whenever we gathered, I prepared food for our friends and family, who always complimented my meals. I enjoyed cooking but never considered it as a career. I struggled to find a suitable career due to being an average student in school with no chance of securing a white-collar job. One day, I discovered a hotel manage- ment course and decided to pursue culinary arts because I was familiar with it. After attending many lectures, I finally entered the kitchen, where I felt at ease and thought cook- ing would be simple. My teacher was impressed with my onion-slicing skills and asked if I had worked in a kitchen before. I was shocked to learn that my skills were as good as those of a skilled chef, and from that day on, my teachers mentored me, and I became the ‘go-to’ person for culinary challenges at college. It all went from there. How did you get your big break in the business? In my final semester at Hotel Management College, my friend told me about job openings at JW Marriott Mum- bai. I applied as a kitchen management trainee and got selected. During the interview, the GM changed my profile from F&B to culinary, as he thought I was interested in working in the kitchen. I worked hard and won an award for the best kitchen team. What professional achievements are you most proud of so far? I started my career at JW Marriott and worked there for almost a year. During that time, I learned that Hyatt Regency Mumbai was preparing to open. After completing my kitchen management training, I reached out to them and secured the role of Commis. While uncertain about my future as a junior chef, I set a personal goal of becoming an Executive Chef within 11 years. I achieved that goal with hard work and dedication, working with several hotels during the pre-opening stages and expanding my skills and knowledge. What makes Dubai an attractive chef market, and what drew you to this role? During my career, I worked with renowned brands like Hy- att, Marriott, Hilton, Atmosphere, and Emerald Country in Maldives, Africa, and India. What drew me to this role was Dubai's vibrant F&B scene, allowing me to explore creativ- ity and learn from the best. The city's healthy competition and availability of top-quality ingredients enable chefs to experiment. Dubai's rich culture and diverse population provide ample opportunities for personal and professional growth. In what areas would you say F&B in Dubai is advanced, and where does Dubai need to catch up compared to other markets? The competitive environment in Dubai, with daily perfor- mance expectations and cultural adaptability, is its most attractive aspect. Michelin-starred restaurants provide readily available resources for continuous improvement. Dubai has advanced culinary offerings, but there's always room for growth. Daily performance requirements ensure that establishments consistently deliver high-quality experiences. What trends would you like to see gain popularity? A farm-to-table concept would be a perfect fit for our prop- erty. We plan to build a greenhouse for growing produce onsite and collaborate with local farmers. This concept can work worldwide, even on a smaller scale. Additionally, as someone of Indian descent, I would love to see Indian cui- sine receive more recognition in the fine dining segment. Briefly take us through the culinary outlets at the hotel. EPICURE, an all-day dining establishment with a stun- ning view of the polo field and infinity pool, offers the best coffee, morning pastries, and a variety of breakfast options. For lunch and dinner, it serves delicious bistro-style dish- HCNME WHO’S COOKING TURNING OVER A NEW LEAF BY Cláudia de Brito, Gulf Academy Chair - MENA's 50 Best Restaurants, Middle East Academy Vice Chair - World’s 50 Best Restaurants
43 HOTELNEWSME.COM | JANUARY 2024 TURNING OVER A NEW LEAF es. RARE, our signature restaurant, focuses on oak wood-grilled meats, sea- food, appetizers, and salads. RED BAR, a lavish spot, offers an extensive range of liquors and delectable appetizers, welcoming hotel guests and locals. Are there any flavours, ingredients, or techniques from this region that have inspired you to create certain dishes? Exploring the wide variety of dates available in Dubai inspired my sig- nature dessert, "Grand Mama's Date and Toffee Pudding," featuring deli- cious Medjool dates. Arabic cuisine emphasized nutritious and flavorful food and introduced me to spices like cardamom, thyme, and saffron. This region's food is one of the healthiest globally, rich in plant-based proteins, healthy fats, fruits, vegetables, spices, and seeds. How does the culinary offering at Desert Palm set itself apart from what is currently available in Dubai? Melia Desert Palm stands out by providing a unique and diverse menu combining international flavours with local ingredients. Our chefs create innovative, delicious, fresh dishes in a picturesque setting. Focusing on guest needs ensures exceptional service, aim- ing to leave a lasting impression. The tranquil environment and memorable experiences distinguish us from others. Do you have any upcoming develop- ments or launches you can share? The culinary team's effort in finding the best ingredients, preparing them, and delivering mind-blowing dishes is evident. We believe in selecting the best components, using locally grown products, sustainable resources, fresh ingredients, and processing small portions. Soon, we'll launch new menus for all food and beverage outlets, confident that guests will appreciate the fantastic flavours and textures. MELIA DESERT PALM STANDS OUT BY PROVIDING A UNIQUE AND DIVERSE MENU COMBINING INTERNATIONAL FLAVOURS WITH LOCAL INGREDIENTS.” - Anand Kumar, Executive Chef, Melia Desert Palm
44 JANUARY 2024 | HOTELNEWSME.COM HCNME MOVERS & SHAKERS Taste the FUTURE Birth of Zenon The inception of Zenon was fuelled by a profound vision—to transcend traditional boundaries and redefine the very essence of the dining experience. Oktay Unlu shares that the restaurant was born out of a passion for culinary exploration, harmo- nising the rich flavours of the Mediterra- nean and Asia. What sets Zenon apart is its commitment to innovation and strategic choice to blend tradition with cutting-edge technology seamlessly. It invites guests to embark on a gastronomic adventure where every bite tells a story of tradition, innova- tion, and dedication to the future. The Rise of Immersive Dining Immersive dining experiences have be- come a phenomenon in the region, driven by a collective desire for more than just a meal. Oktay explores the reasons behind Z enon has captured the attention of Dubai's dining and entertain- ment landscape with its seam- less blending of art, design, and cuisine, making it the go-to destination for those seeking elevated bar and restaurant experiences. Zenon's sensory journey is enchanting, with a commitment to in- novation extending into the realm of AI. The convergence of digital art, modern architecture, and cutting-edge technology creates an ever-evolving, awe-inspiring dining atmosphere. Guests are mesmer- ised by holograms, dynamic video pro- jection mapping, and an ambience that radiates the extraordinary at every turn. In an exclusive conversation with Oktay Unlu, General Manager of Zenon Dubai, we delve into the reasons behind Zenon's inception and explore the fascinating world of immersive dining experiences. Embark on a gastronomic adventure where every bite tells a story of tradition, innovation, and dedication to the future at Zenon
45 HOTELNEWSME.COM | JANUARY 2024 TASTE THE FUTURE this surge, pointing out that patrons seek unique and memorable moments. Beyond gastronomic pleasures, there is a craving for sensory engagement, thematic ambience, and interactive elements that transform dining into an enriching, multisensory adventure. Zenon caters to those who appreciate the artistry and mindfulness embed- ded in every aspect of their dining journey. The Zenon Guest The Zenon guest craves an immersive culinary journey—a holistic experi- ence where ambience, presentation, and flavours converge. Oktay describes this guest as someone who values artistry and mindfulness in every aspect of their dining adventure, going beyond the ordinary confines of fine dining. Zenon is meticulously designed to cater to those who seek an escape—a harmonious blend of flavours and aesthetics. Holograms and AI Holograms play a transformative role in the Zenon dining experience, creat- ing dynamic, immersive atmospheres that engage diners uniquely. Oktay details how these cutting-edge tech- nologies redefine ambience, offering a customisable theme for each diner. It's not just about aesthetics; holographic elements enhance the overall dining experience, making each visit to Ze- non a genuinely memorable occasion. AI Screens and Digital Art The AI screens at Zenon interact with diners through captivating digital art content. Oktay unveils the intricate process of blending real-time data, 3D images of the venue, and brain waves of DJs to create a unique and dynamic visual experience. Every guest becomes a part of the digital art captured through MS Kinect cameras, transforming their 3D images into an integral element of the immersive din- ing experience. Behind-the-Scenes While guests may not immediately no- tice, their 3D images are integral to the digital art displayed on giant screens. Oktay reveals the process of trans- forming these images into digital art with individual particles and colours, creating an immersive experience for every visitor. The behind-the-scenes technological marvels contribute significantly to the overall dining experience, making each guest actively participate in the art. Top right: Tagliolini With Galician Clams , Red Prawn Tartare & Caviar. Bottom left: Chilean Sea Bass. Bottom right: Rigatoni with cream reduction and caviar.
46 JANUARY 2024 | HOTELNEWSME.COM HCNME MOVERS & SHAKERS Sustainability At Zenon Dubai, sustainability isn't an afterthought but a core ethos woven into the fabric of operations. Oktay sheds light on how state-of-the-art ap- pliances designed for energy efficiency in the kitchen and comprehensive training programs focused on reducing wastage contributes to a greener fu- ture. Zenon is dedicated to a responsi- ble and forward-thinking approach to hospitality, from minimising environ- mental footprints to conscientiously sourcing ingredients. Team Empowerment Integrating advanced technologies into the Zenon dining experience de- manded a dedicated approach to staff training. Oktay emphasises that the team embraced these innovations and underwent comprehensive training to incorporate cutting-edge tools seam- lessly. Collaborating with Ouchhh, a leading digital art studio, the staff ben- efits from captivating content produc- tion and expertise in AI and digital art. Through workshops, access to online resources, and regular communication with experts, Zenon ensures its team stays at the forefront of this rapidly evolving field, empowering them to deliver a truly unique and technologi- cally enriched dining experience. Zenon is a testament to the harmoni- ous marriage of tradition and innova- tion in every aspect of its existence. It offers a culinary haven that takes guests on an extraordinary journey. As Dubai's dining scene continues to evolve, Zenon remains at the forefront, inviting guests to taste the future and experience it. Top: Zenon venue. Bottom: Agnolotti Herb-Filed, Mediterranean Langoustine Sauce.
48 JANUARY 2024 | HOTELNEWSME.COM HCNME COVER STORY TRAVEL IN 2024 TRAVEL ISN'T MAKING A COMEBACK; IT'S CLAIMING THE SPOTLIGHT
49 HOTELNEWSME.COM | JANUARY 2024 TRAVEL IN 2024 2 023 was a year of unparalleled exploration where adven- turers soared high in the skies and traversed rails, roads, and seas, turning the boldest dreams into reality, includ- ing venturing into space tourism. In 2024, recent travel trends suggest a shift in priorities. Travellers will seek meaningful experiences that positively impact their world, offer quality time with family and friends, and provide wellness moments that last beyond the duration of their stay. Travellers will look to slow things down and spend more time looking up at the stars in silence. We'll be looking for experiences that allow us to reconnect and improve our well-being, and we'll be ever so careful about choosing destina- tions to visit this year. From sleep tourism trends to appealing and affordable to sustainable luxury, here are some of the most popular travel trends to look out for in 2024. Right: Hotel lobby interior. Middle: Fujiyoshida, Japan, view of mountain Fuji and Chureito pagoda. Left: Livadhi beach, Adriatic sea, Albania.
50 JANUARY 2024 | HOTELNEWSME.COM In Europe, 79% of consumers intend to take a holiday in 2024, while in the UAE and Saudi Arabia, about 93% and 89% of respondents, respectively, plan to do so, based on Marriott Bonvoy research. Only a small percentage, less than 10%, in countries like France (8%), Italy (5%), and Saudi Arabia (5%) have no holiday plans in the next three years, dropping as low as 2% in the UAE. "It's not a short-term rebound, and consumers are moving beyond 'revenge travel,'" says Neal Jones, Chief Sales and Marketing Officer, Europe, Middle East, and Africa at Marriott Bonvoy. "The reality is that the psyche of human nature has moved towards absolutely prioritizing experiences. There's a more considered approach to travel and a more emotional connection to travel that's really unfolding in tandem with people's core values." HCNME COVER STORY
51 HOTELNEWSME.COM | JANUARY 2024 Through expert interviews and quan- titative research spanning Europe and the Middle East, The Future Labora- tory, in collaboration with Marriott Bonvoy, delves into the emergence of travel shifts. The spaces, destinations, initiatives, and activations that brands need to leverage to cater to the evolv- ing preferences of current and future travellers were analysed in this report. If executed successfully, innovators in travel and hospitality hold the poten- tial to lead industry transformation and set a precedent for brands to offer meaningful, transformative, inclusive, and sustainable experiences that go beyond individual benefits to positively impact communities, societies, and the world at large. The report explored five shifts illustrating how travellers’ pri- orities today will transform the industry tomorrow. > Nu-Luxury Frontiers: Bound- ary-breaking escapes meeting consumers’ desire for authentic- ity and exclusivity. > Ethical Escapes: Conscious, value-adding practices ensuring sustainable travel futures for people and the planet. > Equitable Itineraries: Ensur- ing places and spaces are ac- cessible and accommodating to every traveller. > Destination Wellbeing: Travel redefined as a neces- sary optimisation of people’s lives. > Tech-enhanced Experiences: Traveller-first tech enabling brands to optimise, personalise and incentivise key offerings. TRAVEL IN 2024 Bottom left: Taj Mahal India. Top right: Fira resort, Santorini island, Greece. Bottom right: Wooden house in winter.
52 JANUARY 2024 | HOTELNEWSME.COM HCNME COVER STORY Nu-Luxury Frontiers Nu-luxurians are redefining travel beyond conventional star ratings, focusing on exclusivity, authentic- ity, and unexpected elements as the new benchmarks of luxury. Brands are capitalising on 'money-can't buy strategies' to cultivate enduring and enriching relationships with their VIP clientele. They offer transformative access, unparalleled services, and once- in-a-lifetime experiences extending well beyond the confines of their travel itineraries. For luxury consumers, travel is a non-negotiable lifestyle choice. Mar- riott Bonvoy's research reveals that over three-quarters (77%) of luxury consumers earning £100k (€115k) and above in Europe and the Middle East embark on at least two international trips annually. Approximately half of respondents in the UAE (49%) and Saudi Arabia (51%) undertake more than five domestic trips yearly. Nearly one-third (30%) of travellers in Spain indulge in seven or more domestic holidays annually. Significantly, travel commands a sub- stantial portion of this demographic's expenditure. Respondents across re- gions prioritise travel as the non-essen- tial item to allocate the most spending. In Europe, high-earning respondents allocate over one-fifth of their annual income to holidays or breaks yearly, averaging 22.7% in Italy and 23.2% in Germany. In the Middle East, spending is even higher, with travellers in the UAE (26.8%) and Saudi Arabia (27.4%) dedicating over one-quarter of their income on average. Consulting group Deloitte also highlights how the global luxury travel market is reaching new highs. Valued at a colossal £982 billion (€1.1 trillion) in 2021, the market is poised to increase at a compound annual growth rate (CAGR) of 7.6% up to 2030. One of the factors contributing to this growth is the surge in demand for luxury hotel rooms. Deloitte reports a 19% increase in bookings at five-star hotels in the first three quarters of 2022 compared to the same period in 2021. While travel spending is rising, so are travellers' expectations, reshaping the concept of luxury in various directions. Lucie Greene, trend forecaster, brand “The surge of quiet luxury in the travel sector is ushering in a new wave of 'if-you-know, you-know' experiences.”
53 HOTELNEWSME.COM | JANUARY 2024 TRAVEL IN 2024 adviser, and founder of Light Years Consulting, ex- plains, "There's a return to the Gilded Age of Travel at the higher end of the luxury market, with an emphasis on discretion, opulence, exclusivity, and codes that are only decipherable to the connoisseur. Millen- nials are becoming the central luxury consumers in the broader luxury space, looking for connection, community, and cultural programming that brings people together. They see themselves as stakeholders in communities rather than guests." To meet the evolving expectations of both new and established luxury consumers, luxury travel and hospitality brands are innovating. They supple- ment traditional product offerings with a broad suite of ultra-bespoke services and immersive experiences surpassing expectations. In this context, we explore the shifting consumer values and brand responses across two key trends: In-the- Know Experiences and Branded Hotspots. In-the-Know Experiences The surge of quiet luxury in the travel sector is ushering in a new wave of 'if-you-know, you-know' experiences. Hidden gems, invitation-only hotels, and intimate moments uphold an aura of exclusivity in the era of luxury omnipresence. Discreet destinations, virtu- ally impossible to find on- line, are satiating the desire of luxury enthusiasts for the unattainable. Global re- search from YouGov reveals that unique experiences al- lowing travellers to explore remote destinations and get close to nature are at the top of luxury travellers' preferences (31%). A similar figure (27%) now seeks vil- las and chalets in secluded and private locations. Yearning to discover the undiscovered, travellers gravitate towards destina- tions like Jicaro Island in Nicaragua, where freshwa- ter lakes, howler monkeys, and lakeside yoga sessions replace TVs and Wi-Fi con- nections. Prioritizing pri- vacy, the Seychelles' North Island, a Luxury Collection Resort in Seychelles, houses 11 luxury villas and little else. The untouched nature of Côn So'n, Vietnam, the vibrant reefs of Desert Island, UAE, and the lush pastures of The Azores, Portugal, also hold surprises for luxury consumers. Hotels also embrace the off-grid trend, positioning themselves as accessible only to those in the know. For Jack Ezon, founder of New York-based boutique travel firm Embark Beyond, these rumoured accommodations carry a cachet equivalent to the unlisted phone numbers of the 1990s. "More and more clients want the unat- tainable," he explained in an interview with Bloomberg, noting that his clients are less concerned about privacy and more focused on staying in locations "that no one has heard of or has access to." PLACES MUST CATER TO ALL GUESTS AND STAFF, CONSIDERING ALL GENERATIONS, DIVERSITIES, AND FAMILY STRUCTURES. EVERYONE SHOULD FEEL ACKNOWLEDGED, LISTENED TO, AND ACCOMMODATED.
HCNME COVER STORY Luxury travel agency The Luminaire caters to "deeply curious" travellers, offering bespoke experiences that immerse people in local cultures. One avenue is a partnership with Magnum Photos, allowing enthusiasts and ama- teurs to learn from celebrated photog- raphers such as Cristina Garcia Rodero, Jonas Bendiksen, or Alex Webb on trips to Mexico, Norway, or Cape Cod. This commitment to discovery resonates particularly well with consumers in Middle Eastern regions, where over half of respondents in the UAE (56%) and Saudi Arabia (54%) express an expectation for added-value experi- ences when staying in luxury resorts or destinations, according to Marriott Bonvoy research. For Bill Bensley, architect and de- signer of over 200 hotels and palaces, these illuminating opportunities are the key to cutting through the noise and meeting future luxury travellers where they are. "You won't find a lobby full of flowers, for example. Savvy travellers no longer care about these things," he explained to Architectural Digest. "They want to discover new trails or the best place to catch a boat to see kingfishers. These are life-changing experiences that are a hell of a lot more important than what kind of flowers are in the lobby." Branded Hotspots Global luxury enthusiasts are seek- ing travel experiences that seamlessly blend luxurious destinations with exclusive art, fashion, and music of- ferings, creating 360-degree branded hospitality that extends the essence of travel beyond the destination. In a landscape where 77% of luxury consumers express a willingness to purchase a product or service solely for the experience of being part of its community, according to the Global Web Index, luxury brands are evolving into curators of unparalleled moments through exclusive getaways.
55 HOTELNEWSME.COM | JANUARY 2024 TRAVEL IN 2024 Invitations to these physical events are scarce and highly coveted, shap- ing a future where luxury brands act as orchestrators of people and cultural moments. An illustration of this trend is the luxury jewel- lery brand Cartier's experience for Very Important Clients (VICs) in Toledo, Spain. The multi-day retreat featured winery tours and a private runway show showcasing the brand's Beautés du Monde collection, con- cluding with a private concert by the Black Eyed Peas. Brands further strengthen com- munity ties by facilitating exclusive connections. Jewellery company Piaget sponsored a series of events in the AlUla region of Saudi Arabia, offering guests a unique opportu- nity to mingle with Piaget's C-suite, including the company's chairman, Yves Piaget and former CEO Chabi Nouri. Ethical Escapes Sustainability doesn't need a publicist. In 2022, according to Mintel, 58% of global consumers indicated that ex- treme weather events motivated them to take more action to protect the en- vironment. Innovators across indus- tries are now compelled to adjust their strategies to meet today's consumers' eco- and regenerative commitments. As this imperative shifts from a nice- to-have to a need-to-have, the travel industry, inseparable from the world's changing landscape, faces a unique challenge: transform or face turmoil. A new approach is needed that reframes ethical travel as vital to enhancing, rather than limiting, future travel. For travellers, the meaning, motives, and methods behind their experiences evolve harmoniously with the chang- ing world. They are seeking destina- tions, initiatives, and hospitality venues that allow them to align their values with their travel expecta- tions. “Next-gen travellers are keen to demonstrate that they are living the values they believe in through their travel and experiences,” Explains Marriott International’s Neal Jones. “They are looking to build deeper, emotional connections to the places they are visiting – to understand and be close to the local environment, and in many cases, to give back to it.” This new set of conscientious travellers is reframing sustainable holidaying as a value addition, with conservation, community integra- tion and slow transport initiatives providing both responsible and wholly rewarding travel experiences. Community Consciousness Next-gen travellers recognise that sustainable travel is responsible for people and the planet. Bottom left: Bruarfoss waterfall, Iceland. Top: Dubai Marina, United Arab Emirates.
56 JANUARY 2024 | HOTELNEWSME.COM They seek hotels and hospitality spaces that are authentic and respectful and provide tangible benefits to local com- munities, not just their visitors. This drive is crucial for consumers across the Europe, Middle East, and Africa (EMEA) regions. Research from Marriott Bonvoy reveals that over three-quarters of travel- lers across Spain (83%), the UK (80%), Saudi Arabia (79%), and France (76%) believe accommodation providers and holiday companies have a responsibility to support the local communities where they offer holidays. This figure rises to almost nine in 10 UAE respondents (88%). Developing projects alongside communities will prove vi- tal. The recently opened JW Marriott Masai Mara Lodge in Southwestern Kenya, Marriott Bonvoy’s debut in the luxury safari sector, was developed in partnership with the local community from its inception. The focus was on limiting disturbance to the local area and strengthening its infra- structure and economy. Built on tourism-designated land, much of the lodge’s construction was undertaken by local experts and technical specialists, with 60% of the location’s staff from the local community. Conservation Climates Destinations are prioritising smart conservation—adopting tactical approaches to hospital- ity and tourism to protect local landscapes while maintaining the benefits visitors bring to communities and the economy. Already, a majority of travel- lers across the EMEA regions consider the environmental impact of their travel plans, according to research from Marriott Bonvoy. Over three-quarters of respondents in Saudi Arabia (77%) and the UAE (84%) are likely to check sustainability credentials. These travellers (78% and 83%, respectively) are also the most willing to pay more for envi- ronmentally friendly accommodation. HCNME COVER STORY SOLO TRAVELLERS REFUSE TO PAY THE “SINGLES’ TAX”
57 HOTELNEWSME.COM | JANUARY 2024 In Europe, travellers are also willing to offset their sustainable footprint, with about half of respondents in Spain (50%), Italy (49%), France (44%), and Germany (43%) willing to pay up to 10% more for eco-friendly accommoda- tion. For hotels, prioritising eco-initiatives that reflect local environments and their needs will prove critical—setting the industry on a path to net zero and circularity. It’s a key goal for Marriott Bonvoy, which is leveraging the size and scale of its ecosystem to get this right for its people, guests, communities, and the planet. With today’s travellers conscious of water and energy usage and waste optimisation, the company has vowed to cut food waste in half by 2025—uti- lising AI technology, vertical farms, and collaborations with local farmers to achieve this goal. In Dubai, Grosvenor House, a Luxury Collection Hotel, has adopted an AI system in its kitchen, resulting in a 72% drop in waste. Energy is always a focus, with four Marriott International hotels in Jordan now fully powered by a solar energy farm with 35,000 panels. Elsewhere in Switzerland, the Geneva Marriott Hotel has been designed with dynamic glass that tints in the sun and venti- lated cladding, which helps control the temperature—a move that has reduced energy consumption by up to a quarter. Circular initiatives are also emerging: The St. Regis Mardavall Resort in Mal- lorca has blended Balearic sailing tradi- tion with the latest technology to create 100% electric Llaüt boats for guests. Flight Light Hybrid travel itineraries and slow trips make the journey part of the adventure. Eco-minded 'flexi-air-ians' are looking to intersperse air travel with carbon- lighter train journeys, presenting criti- cal opportunities for change in where travellers go and how they arrive. Across territories, slow travel—not taking the fastest route to one's desti- nation—is on the rise. Research from Marriott Bonvoy reveals that almost half (45%) of respondents across the UK, Italy, France, Spain, and Germany have been on a slow holiday previously, with the number rising to over three- quarters for travellers in Saudi Arabia (77%) and the UAE (82%). In the UK, nearly half (49%) of re- spondents have chosen not to drive or fly to a destination and use alternative transport to reduce their carbon emis- sions. This figure rises to 64% for those aged 18–24 in the UK and to a markedly higher proportion for adult travellers in Saudi Arabia (71%), Spain (72%), and the UAE (78%). To promote this sustainable drive, hospitality and travel initiatives are reframing alternative transport as part of the experience. Already, slow travel operator Byway is making flight-free trips especially appealing. It organises multi-destination journeys by train, bus and boat to avoid planning and admin headaches – giving travellers more for their time in transit. An 11-day round trip from Amsterdam to Corsica includes a scenic ferry from Ajaccio to Toulon, a one-night stay in the colour- ful port town of Cassis and a train along the sweeping vineyards of the Côte d’Azur. In Germany, the facilitator Slow Travel Experience aims to make non- air travel even more experiential. The company hosts scenic pilgrimages across southern France, TRAVEL IN 2024 Bottom left: the Alps. Bottom right: Neuschwanstein Castle in the Bavarian Alps, Germany.
58 JANUARY 2024 | HOTELNEWSME.COM HCNME COVER STORY sailing trips from Europe to South Africa and the Caribbean, and even cargo and freighter trip travel from The Netherlands to Cuba. Slow Travel Experience spotlights its dual benefits: positioning its offerings as not just a useful way to get from point A to B with minimum carbon output, but also a way to experience unexplored horizons and oceanic landscapes. Equitable Intineraies Future travel will recognise the diver- sity of travellers’ needs. As inclusivity increasingly becomes a non-negotiable across several markets, consumers will expect hotel brands to be considerate, compassionate and sensitive to their requirements and those of others. Travellers across regions are rank- ing inclusivity high on their agendas. Marriott Bonvoy research shows that almost three-quarters of travellers in Italy (70%), the UK (72%) and France (73%) say it is important that holi- days and accommodation options are inclusive and welcoming to adults of all different groups, preferences and ages. This is paramount for respondents in the Middle East, with almost nine in 10 (87%) travellers in the UAE and 85% of those in Saudi Arabia prioritising inclusivity. Places must cater to all guests and staff, considering all generations, diver- sities, and family structures. Everyone should feel acknowledged, listened to, and accommodated. Solo Sojourns Solo travellers refuse to pay the ‘singles tax’; instead, they seek inclusive travel and tourism brands that facilitate their quest for self-exploration and enjoy- ment. As consumers look to travel to find purpose and reinvigoration, the trend is crossing generations, reach- ing Millennials delaying traditional markers of adulthood in favour of adventure and silver spenders using their increased time and money to tick off bucket list destinations. Google Data shows that post-pandemic searches for ‘solo travel’ have increased by 761%, with the sector showing no signs of slowing down. Research from Marriott Bonvoy reveals that over half of young- er UK travellers, including 18–24-year- olds (50%) and 25–34-year-olds (52%), have enjoyed solo travel in the past three years. The trend shows particular buoyancy in the Middle East, where 70% of UAE and 69% of Saudi Arabian respondents have already travelled solo, with almost three-quarters (72%) of travellers in the latter region likely to do so in the next three years. Reframing Affordability Conscious consumers are still spending on travel, but the significance of budg- et-friendly options is growing. Now, brands are tasked with repositioning affordability and access – ensuring travel can be enjoyed by all. Destination Wellbeing With wellness travel on the rise, consumers are looking beyond the experiential and towards the holistic –
59 HOTELNEWSME.COM | JANUARY 2024 TRAVEL IN 2024 seeking places and spaces to enrich and energise their everyday lives. In turn, where, when and how often people travel is being transformed as its status shifts from an optional escape to a nec- essary tenet of a healthy and meaning- ful existence. Holistic Hospitality Travel is widely perceived as integral to health and wellbeing. Accenture re- veals that one third (33%) of respond- ents across the globe are willing to cut down on other non-essential household products to maintain their experiences, while research from Marriott Bonvoy shows that respondents across EMEA regions rank switching off and feeling healthier among their top travel priori- ties. ‘Treating myself’ is ranked as key by almost half (46%) of travellers in the UK and Germany, Wandering Workers Post-pandemic, individuals are extend- ing hybridity to their holidaying – for- going the strict segregation of business and leisure time to enshrine Bleisure as a key travel concept, embedding relaxa- tion, discovery, and new experiences into the everyday. The post-pandemic rapid adoption of hybrid working has made Bleisure more accessible, and more commercial. Research from Future Market Insights reveals that the Bleisure tourism industry accounts for almost 33% of the global business travel market, with the market expected to reach a staggering £488.5bn (€565bn) by the end of 2023. Tech-Enhanced Experiences Tech integration is taking hold across industries as consumers seek innova- tions to enhance their interactions with brands, spaces, and experiences. In travel, guests seek technology that provides tailored services and person- alised interactions, allowing multiple touchpoints to shape customer prefer- ences and behaviours. This motive is significant for luxury consumers. Enjoying a bespoke experi- ence is a top priority for half of the high-earning travellers in the UAE (50%) and Saudi Arabia (51%). Mean- while, individuals aged 18–24 across Europe and the Middle East rank per- sonalization offered by luxury hotels and resorts second only to rewards and added-value experiences. Sentient Spaces Enabled by AI and biometric technol- ogy, future hospitality spaces will be able to respond and cater for guests’ needs in real time, creating spaces that recognise their mood, schedule or even health requirements, and alter lighting, temperature, sound, and air settings accordingly. AI Explorations Advances in machine learning tech- nologies will bring all-new efficiencies and experiences to the travel sector, creating intuitive offerings that understand and optimise travellers’ schedules. Despite its relative infancy, consumers are beginning to harness the efficiencies afforded by public- facing AI tools. According to research by Marriott Bonvoy, in the Middle East, about half of respondents in the UAE (52%) and Saudi Arabia (50%) have used AI to help them research or plan a holiday. In comparison, over three- quarters (77%) of travellers in both countries say they will likely do so in the future. Notably, where users did use AI, more than nine in 10 respondents across territories in the UK (93%), France (92%), the UAE (95%), and Saudi Arabia (95%) noticed its influ- ence on their travel – listing location, accommodation, and transport among the affected elements. Top left: Hawai resort at sunset. Bottom right: Paradise beach, Maldives. Credit: Marriott Bonvoy Report 2023: ‘MARRIOTT BONVOY AND THE FUTURE LABORATORY PRESENTS, The future of travel’. 59 HOTELNEWSME.COM | JANUARY 2024
60 JANUARY 2024 | HOTELNEWSME.COM HCNME POINT OF VIEW F&B INDUSTRY GEN Z’s Impact on the in the GCC BY LILY HOA NGUYEN, FOUNDER, VIETNAMESE FOODIES G en Z is defined as the generation born between 1996 and 2010, making them the second youngest generation currently. Ad- vancements in digital technology, COVID-19 lockdowns, awareness of environmental challenges, and anxiety about an uncertain global economy are shaping Gen Z's identity. During their formative and young adult years, Gen Z experienced the rapid growth of digital applications in every aspect of their lives, spending a much higher ratio of their daily hours online than any other genera- tions before them. Social media and online gaming have become alternative platforms for socializing instead of physical meetings. Recent studies on Gen Zers’ most prominent concerns and worries report that 41% of Gen Zers show a high level of distress about recent wars, 41% about climate changes, and 28% about Covid-19, according to a report from the McKinsey Health Institute on September 27th, 2022. This explains their behavioural patterns and how F&B vendors innovate their operations to meet this new demand. Vegan Menu Gen Zers are leading the vegan trend. A study conducted this year on 3,000 American Gen Zers—those born between 1997-2012—revealed that when asked about their willingness to adopt a vegan lifestyle, an astounding
61 HOTELNEWSME.COM | JANUARY 2024 GEN Z’S IMPACT ON THE F&B INDUSTRY IN THE GCC 70% replied affirma- tively. Vegan menu items are now a must in any restaurant in the GCC, offering various cuisines to accommo- date Gen Zers and other groups of customers who adopt veganism for health, religious, or environmental reasons. At Vietnamese Foodies restaurants in Dubai, the sales volume of vegan menu items increased from 5% of total sales contribution in 2020 to 10% in 2023. More Transparency on Sustainability Practices A survey conducted in July 2022 by Hospital- ity Technology unveils that 56% of customers would like restaurants to be more transparent about sustainability practices, and 43% of them are willing to pay more to support restau- rants with established sustainability practices. Gen Zers are more likely to reorder from restaurants with reasonable portion sizes and sustainable delivery packaging than those without a clear policy or initiative. Sustain- able delivery packaging comes from different solutions, and Gen Zers are willing to give their requirements for restaurants not to include cutlery when it’s unnecessary. They prefer restaurants that use compostable/recyclable packaging instead of single-use plastic. Healthy Meals Staying healthy is one of the topmost priorities for Gen Zers. Coupled with a desire for responsible consumption and a busy lifestyle, many Gen Zers opt for calorie-counted, healthy meal plan services provided by providers such as Kcal, Under500, Plant Power and FitnessFeedz. By using these services, Gen Zers are looking to have convenient access to healthy meals on every oc- casion during the day with a lower budget than ordering separate delivery meals and avoid food wastage by cutting out grocery shopping altogether. Regulations are also changing to require restaurant operators to have clear information about their menu items, not only on calo- ries but also on the level of vitamins, minerals, carbs, and protein. Service providers such as Nutritics and Pulseberry are hands-on to help bring the required information on board; however, restau- rant operators must have their recipe cards ready and accurate. Social Media Influencers Because they spend an average of 6 hours online, Gen Zers consume a lot of social media content. According to StarNGate, in 2023, there will be a staggering 27,315 influencers with 1,000 to 10 million followers in the UAE alone. According to a report by Yaap called ‘The State of Influencer Marketing in 2023’, 76.9% of marketers say influencer marketing is a top priority to grow their brand, and 76.5% say they have shifted the budget from traditional marketing channels such as TV and print to influencer marketing. However, for the F&B industry, where the marketing budget is more constricted compared to consumer goods and when facing an influencer market that has become more saturated with more influencers and fewer interactions on each account, marketers must be more careful in their strategy. Collaborating with an influencer with the same audience group as the brand is essential to ensure the dialogue is heard and interacted with by the right group of Gen Zers. At the same time, curating their communication messages and visual styles while constantly updating with the latest trends will help the brand stay at the forefront of their consumers' minds. Coffee Culture Explosion One of the after-effects of COVID-19 is eradicating the 9-to-5 office routine. Equipped with new communication technology, people can now work anywhere at any time, and for Gen Zers, one of their favourite locations to spend most of the days is coffee shops where they can work, relax, and socialize—all at the same time. Coffee houses have erupted everywhere—along highways, in busy malls, in hidden gardens, and, in fact, on mountaintops. Coffee house operators have also updated their menus to provide beverages, desserts, sandwiches, and proper all-day dining menus to encourage Gen Z customers to stay longer in-store. Lily Hoa Nguyen, Founder, Vietnamese Foodies
62 JANUARY 2024 | HOTELNEWSME.COM HCNME TRAVEL & TOURISM BAHRAIN'S TOURISM POTENTIAL UNLOCKING B ahrain is undergoing a transformative journey in its tourism sector. Through its Tourism Strategy 2022-26, the Kingdom is on a mission to diversify and expand its offerings. Amriya Group, led by Executive Chairman Khalid Al Rumaihi, is at the forefront of this strategic evolution. This feature delves into how Amriya Group aligns its strategies with Bahrain's national vision, contrib- uting to and benefiting from the sector's growth. Unveiling a New Bahrain Khalid Al Rumaihi sees Bahrain moving beyond the traditional reliance on the weekend influx from Saudi Arabia. In his words, Bahrain is making "slow but steady strides" towards encouraging air travel and attracting overnight visitors. He credits Gulf Air's suc- cess in widening its network as a catalyst for this long-term vision. At Amriya Group, the approach is to follow and lead this national vision. Their focus is on cultivating diverse homegrown concepts that elevate the quality of offerings and create captivating experi- ences for visitors and locals. Al Rumaihi emphasises the importance of going beyond global brands, catering to the changing tastes of visitors who seek unique, locally-inspired dining experiences.
63 HOTELNEWSME.COM | JANUARY 2024 UNLOCKING BAHRAIN'S TOURISM POTENTIAL KHALID AL RUMAIHI, Executive Chairman, Amriya Group
64 JANUARY 2024 | HOTELNEWSME.COM HCNME TRAVEL & TOURISM Amriya Group's Proposition Amriya's guiding principle is clear - offer rich, innovative experiences that mirror the sophistication of interna- tional brands while infusing them with the distinctive essence of Bahraini hospitality. Al Rumaihi believes this approach is not just about providing excellent dining or hospitality options; it's about creating memorable, unique experiences that can only be found in Bahrain. This, he asserts, is not only essential for Amriya's success but also serves as a vital contribution to the burgeoning tourism sector of the Kingdom. Homegrown vs. Global Franchise Discussing the unique appeal of homegrown hotel concepts, Al Rumaihi delves into the profound impact they can have on both local and international tourists. He believes homegrown brands, rooted in cultural nu- ances and historical context, can offer a more authentic and personalised experience. These brands inherently understand Bahrain's unique blend of tradition and modernity, allowing them to craft experiences that are not only luxurious but also culturally enriching. For international tourists, the lure lies in exploring Bahrain's authentic cultural essence, and a homegrown hotel brand can serve as the gateway to this rich history, culinary delights, and local customs. The Palmyard Hotel Amidst the evolving hospitality landscape in Bahrain, The Palmyard Hotel stands as a testament to Amriya Group's commitment to creating unique and appealing choices for local and international guests. Al Rumaihi unveils the ethos of The Palmyard, which is centred around creating an emotional bond with each guest. Personalisation and exceptional service are the corner- stones, ensuring each stay is bespoke and memorable. The Palmyard is a premier hotel hosting celebrated brands like The Orangery, Masso, and Circa. This unique combination of a luxurious stay and world-class dining experiences under one roof sets The Palmyard apart. Local and Authentic Experiences As the travel landscape shifts towards a growing interest in local and authentic experiences, Amriya Group finds DISCUSSING THE UNIQUE APPEAL OF HOMEGROWN HOTEL CONCEPTS, AL RUMAIHI DELVES INTO THE PROFOUND IMPACT THEY CAN HAVE ON BOTH LOCAL AND INTERNATIONAL TOURISTS.
65 HOTELNEWSME.COM | JANUARY 2024 UNLOCKING BAHRAIN'S TOURISM POTENTIAL itself uniquely positioned to leverage this trend. Al Rumaihi observes a changing definition of luxury, emphasising personalised services, exclusive experiences, and cultural authenticity. The Palmyard Hotel, as a small boutique establishment, differentiates itself through the quality of service and the level of personalisation it offers compared to larger chains. Culinary Excellence Amriya Group's culinary ventures, Masso, The Orangery, and Circa, are not just places to eat but experiential escapes that blend Bahraini flavours with global inspirations. Masso, born in 2011, draws inspiration from Michelin-starred Eu- ropean restaurants and has gained international acclaim. Inspired by European tearooms, the Orangery successfully marries European cuisine with Arabian flavours. Circa, the newest addition, transports guests to the vibrant streets of Latin America. According to Amriya, their commitment to uniqueness sets their establishments apart. Future Expansion Amriya Group's commitment to innovation and growth is unwavering. Plans include introducing innovative concepts into the market and expanding popular ones to new locations. The group is actively exploring opportunities to expand its portfolio with new ideas that resonate with emerging preferences. Al Rumaihi hints at launching two new F&B experiences in Bahrain next year, promising uniqueness beyond existing creations. In 2025, the vision will extend beyond regional borders, introducing The Orangery and Masso to new audiences globally. Amriya Group plans to steer the narrative towards innovation, authenticity, and unparalleled experiences. In a world where travellers seek more than just a destination, Amriya Group stands ready to redefine the narrative, leaving a mark on Bahrain's dynamic hospitality landscape for years to come. Left: Circa Top left: Palmyard Top right: The Orangery Bottom right: Masso
66 JANUARY 2024 | HOTELNEWSME.COM HCNME TRAVEL & TOURISM O nce a secluded, undiscovered, and rather un- inhabited destination in the Indian Ocean, the Maldives has since grown into a hub of world- class hospitality, home to authentic displays of culture and some of the industry’s most innovative eco-conscious solutions. As Furanafushi Island, where Sheraton Maldives Full Moon Resort & Spa is located, celebrates 50 years, we’re paying trib- ute to the dramatic transformation of the country’s tourism landscape and the ways in which it continues to support both the preservation of the natural elements and the growth of the local community. The milestone occasion is a reminder of the hospitality in- dustry’s potential to redefine how consumers travel, stay, and experience throughout their journeys. Sheraton Maldives Full Moon Resort & Spa is marking the Island’s Golden Jubilee by looking back at where it all began, using key learnings to lay the groundwork for the next 50 years of Furanafushi. Reflecting on the Evolution of the Island The Maldivian archipelago was first introduced to the world as a travel hotspot in the early 1970s, at which point it had almost no tourism infrastructure and hardly any investment into it as a destination. Today, the Maldives, which is comprised of almost 1,200 tiny, pristine islands, has become synonymous with barefoot luxury, secluded retreats, and breathtaking scenery. Furanafushi itself holds a storied history, initially serving as a picnic destination for residents of Malé before being transformed into a resort. It later became known as Australia Island and was widely marketed under the tagline, ‘Found! A Lost Paradise’. In December 1973, the island welcomed the 56-key Shera- ton Maldives, originally named Furana, as the fifth resort in the entire Maldivian archipelago. Underscoring the destina- tion’s early commitment to enhancing the stay experience, clocks were regularly kept an hour early in Furana to give guests more time than they expected. In April 1976, the island resort moved under the manage- ment of Wayne Reid, one of Australia’s best-known sports administrators, in a five-year lease that served as a catalyst for an influx of investment and expansion. BY MOHAMED EL AGHOURY, GENERAL MANAGER, SHERATON MALDIVES FULL MOON RESORT & SPA FIFTY YEARS OF FURANAFUSHI
67 HOTELNEWSME.COM | JANUARY 2024 FIFTY YEARS OF FURANAFUSHI The early days of Furanafushi and Shera- ton Maldives Resort & Spa are a testament to the growth of the island and its ongoing influence on the appeal of the Maldives as a bucket list travel destination. As the resort evolves with the industry, it maintains its heritage and remains dedicated to preserv- ing both its own history and the history of its surroundings. Recognising Our Role As a leader in local, regional, and global hospitality, Sheraton Maldives Full Moon Resort & Spa has a responsibility to support the community it operates in, posi- tively impacting island life and consciously developing solutions that preserve the island’s natural elements. To foster meaningful connections within the local community, we consistently extend invitations to schools, providing students with valuable insights into the dynamic world of the hospitality industry. This initiative not only aligns with their career aspirations but also serves as a platform to introduce them to our commit- ment to sustainability. During the beautiful celebration of Ramadan, we extend invita- tions to organisations such as the Fiyavathi Orphanage in Hulhumale, fostering a sense of community and shared joy. In an effort to protect the resort’s natural surroundings and the island it calls home; we have also implemented several sustainable initiatives. Our famous Adopt A Coral program encourages our guests to get involved in the art of coral preserva- tion. Over 6,000 coral fragments from 15 different coral species rescued from Gulhi Falhu have been given a second chance to thrive and have been transplanted on coral pyramids at the resort. The resort is also committed to reducing plastic waste via its innovative water bottling plant initiative. The hotel's water bottling facility uses cutting-edge reverse osmosis technology to purify seawater, eliminating the need for water transportation from the mainland. For the last 50 years, Furanafushi has been a home to Maldivian residents and wildlife and has also served as a tempo- rary sanctuary for visitors from around the world who choose to find rest on its pristine shores. At Sheraton Maldives Full Moon Resort & Spa, we remain committed to fostering that historic sense of peace and belonging as we evolve our offerings to meet the changing needs of the sur- rounding community and the diversifying expectations of guests. Staying Ahead of the Hospitality Curve Around the world, the hospitality sector has recognized an ever-growing need to align with global consciousness around environmental responsibility. Next-gen travellers are increasingly mindful of the environmental impact of their travel choices, inspiring hotels and resorts to adopt sustainable practices that mitigate their carbon footprint and promote eco- logical rehabilitation. Sheraton Maldives Full Moon Resort & Spa remains ahead of the hospitality curve in terms of sustainability initiatives, leveraging its synergetic relationship with the natural surroundings to educate guests and elevate its eco-conscious offerings. The resort embraces modern technology to contribute to its efforts, including using AI- powered cameras to identify areas of food waste disposal, innovative Air Condition- ing Systems that automatically adapt room temperatures to reduce energy consump- tion, and gardens that produce vegetables and herbs, as well as watermelon and cucumber crops. As the bridge between technology and sustainability strengthens, we continue to drive forward-thinking solutions that will pioneer green tourism around the world, with plans to implement a biogas plant to transform food waste into gas for kitchen stoves and a vibrant chicken farm to pro- duce organic eggs and meat on-site. By using technology to advance sustain- ability, Sheraton Maldives is shaping a world where environmental awareness is naturally integrated into our daily lives, championing the preservation of the natu- ral island as we look forward to its brighter, greener future. A Look at the Next 50 Years Throughout its 50 years, Furanafushi has seen pioneers, people, and policies shape its attraction on the global stage, its position among neighboring islands, and its impact on the local community. In the next 50 years, the same will remain – and it is up to us to actively participate in the protection, preservation, and promotion of the island. To honor the history of Furanafushi and to highlight the culture of the residents, Sheraton Maldives Full Moon Resort & Spa stands as a beacon of authentic Maldivian hospitality, inviting guests and residents alike to join its journey of tropical transformation as it seeks to maintain its original beauty while cultivating new ways of discovering true paradise.
68 JANUARY 2024 | HOTELNEWSME.COM HCNME START-UPS & ENTREPRENEURSHIP R estaurant Secrets Inc., a longstanding F&B Incuba- tor firm in the region, unveiled its latest project, 1640 Bistronomy. This project is the region's first year-round pop-up venue, serving dual roles as a bistro and an entrepreneurial space. 1640 Bistrono- my provides a platform for various F&B solutions, including launching new brands, hosting events, developing chef-driv- en seasonal menus, and facilitating product testing sessions. Spearheaded by RSI CEO Gabrielle F Mather, 1640 Bis- tronomy was created to bring a unique space to Dubai's cu- linary scene. The vision is to enable new F&B entrepreneurs to try out their new brand/concept in a functional F&B space before investing in their venue. How is 1640 Bistronomy set to be a disruptive change in the restaurant landscape? The disruptive aspect of 1640 comes with its ability to offer a new way to test food ideas and brand building for local F&B businesses. As a culinary hub, any new F&B concepts can partake within the space without a large investment to test their product, build brand confidence, and develop menus geared to their target market consumers before investing a dime in staff, location, construction, silverware cutlery, and crockery. It takes the academia out of the business plan stage by allowing the entrepreneur to bring skin into the game with minimal risk and to experience the actual day-to-day running of an F&B business before taking the plunge. How does 1640 Bistronomy create a space that allows other restaurants to achieve success? As an industry expert, RSI offers a wealth of expertise spanning over two decades in the ever-evolving hospitality landscape. We leverage this expertise to strategically create a concept to nurture entrepreneurial spirit by presenting an affordable pre- launch solution for start-up home-grown restaurants within a full-fledged experien- tial F&B unit. Clients can conceptualise, develop products, incubate a marketing plan, test the brand identity, and compute the financials of food cost & other variables in a prototype model before they launch a full-fledged venue. By offering a multi-purpose F&B hub for start-up brands to operate and test menus, we allow these brands to try different culinary ideas and concepts they might not yet be able to do within the traditional F&B landscape. Also, as a stand-alone European Bistro, 1640 revives the heritage of hearty European meals and favourites in the warm community setting of Wasl, Jumeirah. Built to be a cosy neighbourhood brand, it evokes all the emotions of al fresco dining and romantic dinner seating. What solutions to various industry challenges does the concept bring to the market? A large industry challenge within the F&B sector is the ability to test menu items. 1640 offers solutions for brands by allowing them to temporarily operate within the space and test which items would work in their menus for 1640's guests. Another challenge is to find investors at the start-up stage, as without business loan funding & angel investors, many brands lack the necessary resources at the start-up phase & fail due to cash flow shortage. The pop-up option allows brands to exhibit to potential investors. The third challenge is building brand awareness in a volatile, noisy digital space. A pop-up will enable concepts to find brand posi- tioning & awareness even before it opens. With experi- ence from the only ISO-certified F&B consultancy firm in the region, 1640 is equipped to offer a 360 solution that provides total F&B incubation in-house. What has the F&B landscape in the UAE been missing? The landscape has been conducive to home-grown brands for a while; we need more space for creative ideas to be incubated in low-risk budgets. 1640 allows for this. The old-world charm and romance of good F&B and an acute understanding of urban sophistication in Dubai are reflected in 1640. Q&A WITH ONE OF THE REGION’S LONGSTANDING F&B INCUBATOR FIRMS
YOUR WARM C O O K I E A W A I T S AT A GLANCE 264 spacious rooms and furnished apartments withAl Majaz Waterfront view Levantine Restaurant Semi-Olympic size (25m) indoor swimming pool Separate male and female fitness center with steam and sauna rooms 5 Modern meeting rooms with pre-function area All of our rooms are strictly NO smoking Steps away from the Sharjah City Center Mall 2 km away from the Sharjah Expo Center 1-3 km to Al Majaz Waterfront, Al Noor Island, Sharjah Amphitheater, Sharjah Aquarium, and Sharjah Art Museum 20 Minutes from Dubai IT MATTERS WHERE YOU STAY Discover the perfect oasis of tranquillity and comfort at DoubleTree by Hilton Sharjah Waterfront Hotel & Residences. +971 6 511 1900 info_dtsharjah@hilton.com www.doubletreesharjahwaterfront.com
70 JANUARY 2024 | HOTELNEWSME.COM HCNME POINT OF VIEW T he hospitality industry in the UAE faces a crucial decision at the intersection of waste reduction and culinary in- novation. With the influence of British gastronomy in the region's diverse culinary scene, adopting sus- tainable practices is imperative. The popularity of British classics, such as fine cuts of incredibly reared meats and artisanal cheeses, prompts a reevalu- ation of food packaging, preservation, and presentation. Food waste is a global concern, and the UAE is no exception. As a chef and advocate for sustainability, how we package our food can be a game-chang- er. The proper packaging can signifi- cantly extend the life of food products, keeping British specialities fresh for longer and ensuring that the diverse community can enjoy a taste of home without compromise. The latest advancements in packag- ing technologies are remarkable. We now have materials that are not just containers but active participants in food preservation. Innovations like oxygen-absorbing packets and ethylene absorbers can extend shelf life, such as fruits and vegetables, a staple accompa- niment. Some British produce avail- able in Dubai includes artisan cheeses by Harvey and Brockless, Welsh lamb brought in by Wisk, Dingley Dell pork from chef to chef, and many more. Ed- ible coatings made from natural materi- als also stand at the forefront of this revolution, offering the possibility of reducing synthetic packaging waste. High-quality UK produce loved in the UAE is a testament to the efforts of the generations of farmers and producers who have honed their craft to perfec- tion—sustainable packaging mirroring the sustainable production practices of UK agriculture. By adopting packag- ing that reflects the care and expertise that go into producing quality meats like delicious Northern Irish Beef or internationally certified Welsh Lamb, we honour the legacy of British culinary heritage and commit to a future where quality is preserved without compro- mising our environmental stewardship. This is particularly relevant in the UAE, where the passion for British cuisine SUSTAINABILITY SEALING How Innovative Packaging is Limiting Food Waste in the UAE's Culinary Scene BY RUSSELL IMPIAZZI, EXECUTIVE CHEF OF SOFITEL DUBAI THE OBELISK
71 HOTELNEWSME.COM | JANUARY 2024 SEALING SUSTAINABILITY necessitates innovative approaches to packaging that maintain the reliability and freshness of these beloved foods while respecting our shared commitment to the environ- ment. When it comes to portion sizes, packaging has a vital role to play, as overbuying is a common issue, but more innovative packaging solutions can help. For instance, resealable packs for snacks or split packages for meats allow consumers to use what they need, reducing waste and promoting portion control. This is especially important in the UAE, where the UAE citizens and expat community often seek familiar British products that may come in larger-than-needed quantities. The trend towards sustainable packaging is gaining momentum; we're shifting towards biodegradable materi- als and designs that reduce packaging waste. In the UAE's supermarkets and British food outlets, it's now more com- mon to find products wrapped in plant-based plastics or packaged in recycled materials. To reduce reliance on plastic packaging, we can opt for practical solutions like using biodegradable materials, reusable containers, and innova- tive packaging. This change tackles environmental issues and matches the increasing consumer prefer- ence for sustainability. Raising awareness among staff and consumers about the drawbacks of single-use plastics can further promote a collective effort to reduce plastic waste in the industry. As chefs and food industry professionals, we must continue to innovate packaging that respects the planet while delivering the quality our patrons expect. The packaging should preserve, protect, and inform whether it's a British lamb, alcohol-free sparkling wine, or one of the UK's 700 delicious cheese varieties. In the UAE, balancing locally sourced produce with high-quality imports from Great Britain and Northern Ireland is crucial. Mixing fresh local ingredients with high-quality imports adds variety to the food choices, helps the local economy, and improves the dining experience. This balanced approach ensures a mix of freshness and international quality in the UAE's food scene, which we embrace at The Nine at Sofitel Dubai The Obelisk, our hotel gastropub influenced by British and local ingredients and flavours. While revelling in the rich variety of food in the UAE, especially the cherished British cuisine, it's essential to prioritise packaging practices to minimise the environmental impact. This ensures that our commit- ment to diversity doesn't compromise the well-being of our environment. Through sustainable packaging, we can reduce food waste, preserve the integrity of global cuisines, and take a definitive step towards a more sustainable future for the F&B industry. RUSSELL IMPIAZZI, Executive Chef of Sofitel Dubai The Obelisk
72 JANUARY 2024 | HOTELNEWSME.COM HCNME POINT OF VIEW I t seems like a lifetime ago that I frequently stopped off in the hotel’s “social media office” – a tiny cupboard-like room hidden away on one of the higher floors and discussed content with a ragtag group of marketing rebels. In reality, it’s just over 10 years ago. Back then, we mainly wanted to create and have fun with social media and, mostly, we made things up as we went along. Much has changed since the heady days of the early Facebook, Twitter, and the birth of Instagram and things have become a lot more professional, but also – some might say – boring. I enjoy watching TikToks as much as the next person, but that’s just it: You watch them, you don’t really interact with them. It’s a bit like watching TV back in the (very) old days, with the only difference being that the content comes from creators rather than TV studios. Rather than dwelling on the old or complaining about the status quo, it might be better to look ahead, though. What’s the future of social media at a time when we’re about to see the first-Generation Alpha travellers hit our hotels. Generation Alpha sounds fancy, but it’s just Gen Z with bells on and also answers a question I posed a few years ago, i.e. “What comes after Generation Z?” Whoever is in charge of naming generation clearly isn’t an Excel user, otherwise it would have been Genera- tion ZZZ, but I digress. We all know that fashion is, essen- tially, a gigantic circle. Everything returns at some stage. Neon colours? Skinny jeans? Platform trainers? You get it. Generation Alpha isn’t any dif- ferent in that sense, only that “circling back” here means a much-reduced role of social media and the impact of online content. Born from 2010 on- wards, they are grow- ing up in a highly digital, post-smart- phone world. Unlike Millennials and Gen Z, their exposure to technology and the internet comes from an even earlier age. They’re also the first generation to eschew the mass- and over- communication of the previous social media users, reacting to something most of us realised a while ago: It’s just too much. As Generation Alpha begins to influ- ence travel trends, it's crucial for mar- keters and brands to adapt their strategies to reach this new generation. Unlike their predecessors, THE FUTURE OF SOCIAL MEDIA BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE
73 HOTELNEWSME.COM | JANUARY 2024 THE FUTURE OF SOCIAL MEDIA Generation Alpha is more selective in their online engagement, preferring private messaging apps and ephemeral platforms like Snapchat and Discord. This presents a challenge for market- ers, as these private spaces are difficult to penetrate. Generation Alpha is acutely aware of issues like data privacy and online safety, but has also caught on that “being a creator” isn’t as glitzy a job as it may have looked like a few years ago. Social media is already heavily populated by fake AI creators and influencers, and it won’t get better – it’s easy to see why Alphas are appearing to opt out: Mostly, because it doesn’t seem to matter anymore. True creativity drowns in a sea of AI generated content and it’s somehow funny that Dubai’s army of food bloggers is about to be replaced by an even bigger army of AI-born food influencers who not only don’t need to eat, but are also better looking, better at creating visual content, and much, much faster than their human counterparts. Oh, and unlike some of the folks I have had the pleasure of putting in the virtual bin over the years, they can spell. There’s no point complaining about AI generated content – it’s fashion- able and, right now anyway, on the up. It makes sense, because of the retreat into private spheres of tomorrows travels and consumers, which means pull is out and push is back in fashion. Pull marketing, where I generated content that pulls you towards my business or brand (e.g. blogs, articles, etc.) was essentially the norm in the past few years. Push was so yesterday. It was what our grandparents grew up with, i.e. billboards, newspapers, and magazine adverts. Pull is expensive – you need to make sure you reach a lot of people, which either takes a lot of money, time, or AI-generated influ- encers. Pull requires you to be fast and go big – both much easier if you let the machines do it. I can’t say I blame Alphas for increas- ingly opting out of this and building their own circles of trust and influence where things are more manageable. It’ll be interesting to see how market- ers and brands will engage with Alphas who are often cynical inhabitants of a “post-truth” online world, where what’s real and what’s not isn’t always easily told apart. I dare say that we’ll look back in history and revive some of the past things, which have gone out of fashion – savvy marketers have already gone back to sending physical postcards, because they stick out more than emails. Expect more of the same. By understanding Generation Alpha's preferences and leveraging relevant marketing techniques, brands can foster meaningful connections and build lasting relationships with this increasingly influential demo- graphic. THERE’S NO POINT COMPLAINING ABOUT AI GENERATED CONTENT – IT’S FASHIONABLE AND, RIGHT NOW ANYWAY, ON THE UP.
74 JANUARY 2024 | HOTELNEWSME.COM M eet Adam Beck, the F&B Director at Jumei- rah Al Qasr and Jumeirah Dar Al Masyaf. Ap- pointed to this role in 2023, Adam oversees the culinary experiences across 580 rooms, managing 12 outlets, including acclaimed concepts like Pierchic and Al Nafoorah. With over 18 years of experience in the luxury hotel sector spanning the UK, Middle East, and Asia, Adam is a highly motivated hospital- ity professional known for his innovative ideas that garner social attention and elevate market presence. Holding a BA in Management and an MSc in Tourism and Hospitality Man- agement, Adam is pursuing a Doctor of Business Administra- tion in Business and Hospitality at the Eaton Business School in the UAE. Adam has secured accolades throughout his career, including the 'Leading F&B Director' at the Leaders in F&B Awards 2023. Dedicated to industry development, he has contributed through mystery guest programs, volunteer work for the London 2012 games, and mentoring for the Institute of Hospitality Academy. Having Fun Mastering the art of having fun at work, though seemingly easy, can be the most challenging. Human nature often directs us to work solely for a living, making it difficult to wire our mindset towards genuine enjoyment. While work-related stress is inevitable, learning to handle it takes time. The key to having fun lies in generating and amplifying positive en- ergy in everything you do. Positive energy attracts more positivity, creating a fun working environ- ment for all. Choosing a role that exudes 'fun' and using it to create momentum and positive energy in your team is a solid strategy. Once the ball starts rolling, it gains momentum and becomes unstoppable. A Leader that Produces Leaders Leadership goes beyond merely being in charge; it involves nurturing other leaders, a skill that evolves with experience. Reflecting on earlier roles, the ability to develop others may take time to cultivate. Distractions from day-to-day activi- ties in new roles can hinder the development of this crucial skill. However, with experience, coaching, and mentoring, high-performing teams are created, results are achieved, and leaders of the future emerge. Never underestimate the influ- ence a leader has on shaping future generations. Surrounding Yourself with Unlike-Minded People While it's essential to have like-minded and inspirational team members, surrounding your- self with 'unlike-minded' individuals is equally crucial. Diversity brings forth diverse ideas, and ideas drive success. Analyse your team's personal- ity chart, identify gaps, and seek individuals with different experiences, skills, and strengths. This diversity complements your leadership style and fortifies the entire team. Be Nimble to Change Constructive and unconstructive feedback, amplified by technology and social media, inundates our industry. Deal- ing with feedback, both positive and negative, requires a mindset that removes emotion, allowing for clear decision- making. Embrace change, support your team in doing so, and understand that some resistance is inevitable. Accept- ing change is a fundamental aspect of leadership. Developing Your Personal Brand in a Unique Way In the modern world, your personal brand is paramount. How you communicate and execute actions defines your brand. Set personal brand goals, focusing on workplace, education, personal development, improved social media presence, or any aspect you wish to enhance in work or life. Building your personal brand positively impacts confi- dence, personal life, and career. Lifting Your Team Putting your team first and uplifting them at every op- portunity is crucial. Recognize, engage in team building, provide mentorship, and offer support. Post-pandemic, leadership has evolved, requiring a shift towards a more supportive role. Mentoring is particularly effective, rang- ing from short conversations to extended programs. By championing your team's efforts, they, in turn, will elevate you to new heights. BY ADAM BECK, F&B DIRECTOR, JUMEIRAH AL QASR AND JUMEIRAH DAR AL MASYAF MEET ADAM BECK HCNME POINT OF VIEW