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JULY 2021 | HOTELNEWSME.COM Hotel&Catering NEWS Middle East A LL T H E L AT E S T F R O M T H E M I D D LE E A S T H O S P I TA L I T Y I N D U S T RY EXPANDING HORIZONS RADISSON HOTEL GROUP IN SAUDI ARABIA AND BEYOND COUNTING STARS ALL ABOUT THE LEADERS IN F&B AWARDS 2021 FOR GENERATIONS CARNA AND THE ART OF BUTCHERY LEGACY The Right Impression THE RAFFLES DUBAI AND SOFITEL DUBAI THE OBELISK MANAGING DIRECTOR’S COMMITMENT TO THE ACCOR BRANDS AMMAR HILAL
4 JULY 2021 | HOTELNEWSME.COM IN THIS ISSUE HCNME THE RIGHT IMPRESSION COVER FEATURE Accor announced the appointment of Ammar Hilal as Managing Director of Raffles Dubai and Sofitel Dubai The Obelisk. 22 SUPPLIER WATCH HEALTHY BITES Chef Middle East Introduces Brand-New, Health-Focused Segment 24 MEET THE GM The Art of ASIAN HOSPITALITY HAKAN OZEL, General Manager at Shangri-La Hotel Dubai 30 CHAIN FOCUS MILLENNIUM & COPTHORNE HOTELS & RESORTS 44 SAUDI FOCUS RADISSON HOTEL GROUP‘S EXPANSION ELIE MILKY, Vice President Development at Radisson Hotel Group, Middle East, Cyprus, Greece and Pakistan 50 EMIRATE FOCUS THE RESORT LIFESTYLE Ras Al Khaimah: Doubletree by Hilton Resort & Spa Marjan Island 64 F&B AWARDS Leaders in F&B Awards 2021 Nominations are now open for the BNC Publishing and Hotel & Catering News Middle East awards night 34
5 HOTELNEWSME.COM | JULY 2021 SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue EDITOR Dina Maaty dina@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net GROUP COMMERCIAL DIRECTOR Samer Alloush samer@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGN Eliane Elias MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact Samer Alloush, Group Commercial Director samer@bncpublishing.net | T +971 55 776 4670 All rights reserved 2021. Opinions expressed are solely those of the contributors. Hotel & Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com ACCESS FRESH CONTENT DAILY ON OUR WEBSITE! HotelNewsME @HotelCateringME Hotel & Catering News Middle East HotelCateringNewsME In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East
6 JULY 2021 | HOTELNEWSME.COM EDITOR’S NOTE HCNME D espite Covid-19-related challenges, Dubai’s reputation for customer service remains true to form, a KPMG study revealed. Among those who have stayed at a Dubai-based property during the pandemic, nearly nine in ten (87%) were satisfied with their experience and 85% would return. While some expressed concern about limited facilities, most approved of safety measures, such as reduced capacity in restaurants. Seventy-five percent of operators stated that Covid-19 has had a significant impact on how visitors spend their time in Dubai. The nation’s hospitality market has shown tremendous resilience, boasting the world’s second highest occupancy rates in 2020. Dubai will likely remain a regional and global tourism hub. Leisure and business destinations around the world will only see travel increase, as vaccine rollouts continue, and economies gradually recover. Indeed, the KPMG Hospitality Survey 2021 has found that 75% of owner/operators anticipate the vaccine to be effective in boosting occupancy rates. In fact, half of those surveyed expect occupancy rates above 60% in FY 2021 and 75% expect occupancy to return to pre- Covid-19 levels by 2023. The Government of Dubai has taken steps to position the emirate as a sought-after destination. New developments are expected to enhance the city’s appeal, from Ain Dubai to the Museum of the Future. In addition, increased vaccination rates are bolstering travellers’ confidence and reinforcing the message that Dubai is, indeed, a safe destination. Furthermore, 16,000 keys are expected to be delivered in 2021, adding to the current inventory of 135,000 keys in response to the large number of Expo 2020 visitors anticipated, starting in October 2021 – the survey detailed. In the long term, these steps are supported by Dubai’s 2040 Urban Master Plan, which seeks to enlarge the land used for hotels and tourist activities by 134%. In addition, the length of public beaches is expected to increase by approximately 400% by 2040. Both measures are expected to drive future growth in the industry. Given that 67% of owner/ operators in our survey expect beachfront hotels to recover fastest, this is likely a welcome move. The approval of multiple tourist entry visas, remote working visas and student sponsorship visas will also likely help boost the sector. The future is looking bright… The Jewel That is Dubai DINA MAATY EDITOR dina@bncpublishing.net
7 HOTELNEWSME.COM | JULY 2021 Always by your side to offer your guests an extra star Whatever happens the #1 destination for premium entertainment ''en français''
8 JULY 2021 | HOTELNEWSME.COM CREAMY, zesty DELIGHT
9 HOTELNEWSME.COM | JULY 2021 CITRUS BABA by Claire Heitzler Prep time: 2 hours Rest time: 2 hours Cook time: 25 mins Makes: 20 For the dough 300g flour 105g salted butter, cubed 13g dry yeast 13g honey 3g salt 288g eggs In the bowl of a stand mixer, add the flour, butter, yeast, honey, salt and half of the eggs. Combine using the lowest speed until the butter is softened. Then, gradually add the rest of eggs and finish mixing thoroughly at a high speed until the mixture thickens. Let the dough proof until it has almost doubled in size (approx. 1 hour). Once proofed, fill the baba moulds with the dough. Allow to double in size again and bake at 60°C for 25 minutes. For the syrup 225g sugar 450g water 450g freshly squeezed orange juice 45g lemon slices 25g orange slices Seeds of 1 vanilla pod Make a syrup, strain. Soak the babas at 60° C. In a small saucepan, bring the sugar, water, orange juice, citrus slices and vanilla to a boil. Using a sieve, strain the liquid so you’re left with a syrup. Once the syrup has reached 60°C, pour it over the babas and leave to soak for at least one hour. For the citrus marmalade 250g clementines 250g grapefruit 150g sugar Seeds of ½ a vanilla pod Peel and finely dice the citrus. Add to a saucepan, then add the sugar and the vanilla seeds and simmer over a low heat until all the liquid has evaporated. For the whipped cream 450g 35% French cream 50g mascarpone 50g sugar Seeds of 1 vanilla pod Mix all the ingredients together and whip the French cream. For garnishing 10 clementines 5 oranges 5 grapefruits 5 kumquats 10 candied kumquats Zest of 1 lime Cut the clementines, oranges and grapefruits into supremes. Then, the kumquats into thin slices and cut the candied kumquats in half. (1) Divide the fresh fruit equally between serving plates and arrange. (2/3) Place each baba in the centre of a plate and drizzle the citrus marmalade over the top. (4/5) Place a rosette of whipped cream on top of each baba and garnish with ½ a candied kumquat and a (6) sprinkling of lime zest. USING FRENCH CREAM "French dairy cream brings lightness to all my preparations, it is smooth, foamy and it enhances the other ingredients in my recipes" 1 2 3 5 4 6 The content of this media represents the author’s point of view only and is the sole responsibility of the author. The European Commission is not responsible for any use that may be made from the information contained herein.
10 JULY 2021 | HOTELNEWSME.COM NEWS HCNME Al Habtoor Hotels was the first hotel group to introduce Kosher food and beverage services to its UAE culinary portfolio. Now, they are taking it to the next level by launching their own Kosher Kitchen, certified by the Emirates Agency for Kosher Certification (EAKC) under the resident supervision of Rabbi Levi Duchman. Starting from AED 150 per person, kosher-observant travellers can now enjoy fresh breakfast coming straight from the hotels’ kosher- certified kitchen, when they arrange their stay at any of Al Habtoor City hotels – in the heart of Dubai. Along with a room reservation, guests can anticipate some classic kosher favourites. “As the market reopens and the ties between Israel and UAE continue to grow, we are proud to be industry pioneers introducing our very own Kosher Kitchen, following the great success of our previous efforts catering for the Jewish community,” says Fredrik Reinisch, Complex General Manager of Al Habtoor City Hotel Collection. “We’re delighted to welcome the Habtoor Group into the EAKC family. The UAE is rapidly becoming the leading destination for kosher tourists from around the world. The new kosher Kitchen at the Al Habtoor Group is inspired by the vision of the leadership of the UAE – who promotes tolerance and coexistence, by supporting the needs of all cultures and religions and is the home to over 200 nationalities. Marhaba!” says Rabbi Levi Duchman, Founder of EAKC and Rabbi of the United Arab Emirates. DUBAI’S AL HABTOOR CITY HOTEL COLLECTION RECEIVES EMIRATES AGENCY FOR KOSHER CERTIFICATION
11 HOTELNEWSME.COM | JULY 2021 NEWS With 100 days to go to Expo 2020, Dubai is getting ready to welcome more than 190 countries and millions of visitors to join the making of a new world. Rove Hotels invites ‘Rovers’ (guests) to grab the best seats in the house at Expo 2020’s only on-site hotel: Rove Expo 2020. Located at the centre of it all, adjacent to Al Wasl Plaza, Rove Expo 2020 will open its doors later this year, on October 1, to welcome visitors from across the globe. Bookings can be made via www. rovehotels.com, or by calling +971 4 561 9999. Bookings are inclusive of Expo 2020 tickets, which can be used for the full duration of the stay. “As a home-grown hotel brand born here in Dubai, Rove Hotels is extremely proud to serve as the only on-site hotel at Expo 2020. Every Rove hotel is designed with the modern international traveller in mind, and Rove Expo 2020 will be latest exciting evolution of our unique brand of fuss-free hospitality – located right at the heart of what will truly be a once-in-a- lifetime event. “While Rove Expo 2020 will certainly grab the headlines thanks to its location adjacent to Al Wasl Plaza at the centre of the Expo site, our Rovesters are also hard at work preparing our other well-connected hotels across the city to meet the massive demand for stays during the event. Rovers can rest assured that regardless of which Rove location they choose for their stay, they will be able to enjoy great hospitality just minutes away from the Expo 2020 site,” says Paul Bridger of Rove Hotels. Keeping Rovers on the beat of the Expo pulse, the hotel is adjacent to Al Wasl Plaza, the main square of the Expo site, providing the perfect launchpad to more than 190 Country Pavilions. For adventures further afield, Expo 2020 has its own dedicated Dubai Metro station, linking commuters to Dubai Marina, JBR beach, The Dubai Mall, and beyond. A gateway to a six-month celebration of culture, innovation and human excellence, Rove Expo 2020 will feature 312 king, twin and accessible Rover Rooms, as well as 19 Rover suites. The only on-site hotel at the event, which runs from the October 1 to March 31, 2022. Rove Expo 2020 will also boast several dining and social outlets, including The Daily, a grab&go Rove Café and The Bar, along with a rooftop swimming pool and sundeck overlooking Al Wasl Plaza. Rovers can expect 100% sustainable in-room amenities, late check out times, super-fast 5G Wi-Fi, a 24-hour gym, prayer rooms, and much more. Rove Expo 2020 has a continuous contemporary aesthetic throughout, maintaining a 2.0 version of the much-loved ‘Rove touch’. Each zone balances clean lines and fresh functionality with cool comfort and trendy interiors, leaving plenty of space for the dreamers, who can gaze upon flashes of quirky local art for tonnes of inspiration. Additionally, sustainability is also an area of great focus. With Expo 2020 aiming to be one of the most environmentally friendly World Expos in history, the brand is upping its earth-love ethos to match. Rove Hotels’ commitment to making a positive impact in everything it does can be found within the big stuff, filtering all the way through to the tiny details. Its team has utilised the latest technologies in energy efficiency with increased solar panelling, whilst operating with the leading artificial intelligence in food waste solutions and so much more – all in line with Rove’s strong spirit of sustainability. ROVE EXPO 2020 HOTEL IS NOW ACCEPTING BOOKINGS
12 JULY 2021 | HOTELNEWSME.COM TANIA’S TEAHOUSE REVAMPS RESTAURANT AND CAFÉ INTERIORS AND MENU NEWS HCNME Celebrating their third year in business (and surviving a global pandemic), the Tania’s Teahouse team has been working on an interiors and full menu revamp. Awarded the ‘7th Most Instagrammable café in the World’ has meant it’s been even more important to stay on top of food and beverage trends. Step into the newly revamped cafe and you will still be able to enjoy the cosy and welcoming atmosphere Tania’s Teahouse is so well known for. Founder Tania Lodi has hand-picked new, more muted pastel elements from the wall colours to the cushions and art hung in the frames. “We’ve been pleasantly surprised as to how many males we’ve seen coming to the café recently. We felt it was time to update our colour palette by injecting more muted pastel tones such as rose golds and sage tones, as opposed to the bright pinks we’ve been known for. It’s important for us to stay on trend” Tania says. Regular customers will be pleased to find out that most of the cafe popular selfie spots have been transformed too. The front door now has a floral spurting tea pot, the frame adorned marble staircase features lots of new art and the ‘Hey There Habib-Tea’ wall has had its fourth chic remodel. For those looking for a more low-key catch-up or meeting spot to fill them full of creativi-tea, the top floor also welcomes some more snug booth-style seating, similar to that downstairs. Behind the scenes, a new kitchen area has also been created. With the family run and funded cafe having proudly survived covid by pushing gift boxes stuffed with sweet treats, there is no sign of these orders slowing down. “We are beyond grateful that we managed to get through the scary lockdown days by innovating our product offering. This has pushed us to develop this offering further and to do this our pastry chefs have required more space. We are so excited that our new kitchen space is up and running, allowing us to offer a lot more freshly baked, in-house treats”. The Tania’s Teahouse menu has had a full revamp courtesy of Tania, the super creative kitchen team and a new head chef. The cafe’s opening hours are now from 8am-6pm, meaning all day breakfasts, healthy (and some naughty) lunch items, afternoon tea options and lots of drool-worthy desserts being on offer.
14 JULY 2021 | HOTELNEWSME.COM OPENINGS & LAUNCHES HCNME Deliveroo has unveiled its fourth Editions site in the UAE. The new site is located on Hessa Street in Dubai and is 300m away from the third site that was launched in 2019. This is Deliveroo’s first Editions launch in 2021 in the UAE and is set to be the largest site globally. The new Editions site is equipped with 12 super kitchens that will host a range of partners as well as an evolving rotation of virtual brands, to bring a unique curation of dining choices to the delivery zones around Hessa Street. Dubai foodies situated in areas like Al Quoz, Arabian Ranches, Al Barsha South, JVC, Studio City, Sports City, IMPZ, Motor City and Madinat Jumeirah will now access to an expansive selection of food. Restaurant partners at the site include award-winning French fine dining favourite, La Serre that is venturing into the off-site kitchen space for the very first time. Joining them are PINZA!’s growing virtual concepts including Banh Mi by PINZA!, Gyroz by PINZA! and Puns. Other loved brands include Great Wall Chinese, Mythos Greek Kouzina and Dans’ Home Food. Additional brands expected to launch at the site include; Nourish, Urth Caffe and Simple Burger. A growing number of residential and corporate developments continue to pop up around Hessa Street, making it a melting pot of consumer demand. After a stellar response from the market to the 2019 launch, Deliveroo is now prepared to deliver on the area’s growing demand with an added selection of restaurant partners. Results from the existing site in the area, proof of growing potential and trust in Deliveroo’s infrastructure prompted some of the best brands in the city to sign up for a spot in the new Editions site. By design, the Editions concept is a delivery focused model that allows restaurants to expand their market into a new zone without investing in a brick-and-mortar location, so restaurants can expand with lower costs and lower risks. The concept proved to be immensely beneficial during COVID-19 when delivery became the focus of most restaurants. Restaurants use their own expert and highly passionate chefs, just as they do in their bricks and mortar restaurants, but with the help of Deliveroo’s kitchen infrastructure and rider network they are able to bring the same restaurant- quality dishes to more customers in new areas. Anis Harb, GM, Deliveroo GCC, says: “We’re delighted to launch our fourth Editions site in the UAE and bring a greater selection of food to customers in Dubai. Since our first Editions launch in 2017, Deliveroo has spearheaded the off-site, delivery-only kitchen space in the UAE. Editions kitchens have proven to be a great way to help our restaurant partners expand without the up-front investment. It is inspiring to see how much this market has grown since our first site and with this launch, we aim to remain at the forefront of this industry.” DELIVEROO LAUNCHES FOURTH EDITIONS SITE IN DUBAI
15 HOTELNEWSME.COM | JULY 2021 OPENINGS & LAUNCHES Tevalis ME has arrived in Dubai to mix things up in the world of Epos services, with a recent launch party. Together with its sponsors, the company brought together the biggest names in Dubai hospitality at Phileas Fogg’s in Emirates Hills. Tevalis are bringing their unique ‘ecosystem’ Epos brand to the region, which gives operators access to their business data and fully integrated software solutions. With the new opening in Dubai, they are extending their already established client services in the GCC. Tevalis ME has set up shop in Dubai under the guidance of General Manager James Corrigan, who spent several years working as a front-line operator and knows that success in hospitality requires the perfect mix of knowing your business, a passion for service and a little bit of personality. TEVALIS ME LAUNCHES IN DUBAI
16 JULY 2021 | HOTELNEWSME.COM APPOINTMENTS HCNME Conrad Abu Dhabi Etihad Towers has announced the appointment of Carmine Pecoraro as its new Executive Chef. At the helm of culinary operations, the South African chef brings to the property 20 years of progressive experience in the luxury hotel industry spanning the UK and Middle East. Carmine has honed his culinary and management skills at some of the world’s finest multi-outlet venues and restaurants, including Burj Al Arab hotel, the Arabian Resort at Madinat Jumeriah, JW Marriott Marquis Hotel Dubai and Emirates Palace. He also spearheaded the pre-opening team of The Royal Atlantis Resort & Residences prior to his appointment at Conrad Abu Dhabi Etihad Towers. Throughout his culinary career, Carmine had the privilege of cooking for A-list Hollywood celebrities and has also prepared meals for a range of royals. Carmine will oversee menu development and introduce new concepts that will elevate the F&B venues. From Italian (Sole), Latin American (VaKaVa), and Japanese (Tori No Su) to best Afternoon Tea at Observation Deck, guests can expect an innovative dining experience from these award-winning restaurants. Chef Carmine will be offering a limited-time menu he has specially prepared using local ingredients supplied by Fresh On Table, a UAE-based startup. Local ingredients used to create the menu include Hamachi, oysters, blue crab, mushrooms, various green leafy vegetables and organic chicken. From the hot and cold starters to mains and desserts, diners will savour the freshest ingredients from farm to table bursting with incredible flavours which will be available in Nahaam Conrad Abu Dhabi Etihad Towers appoints new executive chef to lead the culinary team
17 HOTELNEWSME.COM | JULY 2021 APPOINTMENTS Colette Sullivan has been ap- pointed PR & Marketing Manager at the first five-star hotel in Dubai, the Radisson Blu Hotel, Dubai Deira Creek. Colette joins the heritage proper- ty from Radisson RED Dubai Silicon Oasis, where she led the opening campaign of the brands debut in the Middle East. Previously, Colette launched the RED brand in the UK at the Glasgow property, and was also recently involved in the open- ing marketing campaign of Radis- son RED Johannesburg, where she consulted on a task force basis. With 4 years’ experience in hospitality with Radisson Hotel Group, Colette has already been recognised for her contribution to the industry, winning the CIM 2020 Rising Star of Travel Marketing at the UK Travel Marketing Awards. Anantara Eastern Mangroves Abu Dhabi Hotel has announced the appointment of the new Director of Sales and Marketing, Salwa Daher Hussein. Salwa brings more than 16 years of professional experience in the luxury hotel sector to Anantara Eastern Mangroves. Hailing from Lebanon, where she completed graduate studies in hospitality, she undertook several internships at luxury hotels in Beirut and Abu Dhabi before relocating permanently to the UAE. For more than a decade, she has held senior and directorial roles in sales and business development for highly respected luxury hotel brands in Abu Dhabi, earning additional hospitality certification from e- Cornell University during that time. A strong and inspiring leader with an expansive range of competencies, she looks forward to bringing her expertise to the new role at Anantara Eastern Mangroves. Commenting on her appointment, Salwa says, “I’m both delighted and proud to be presented with this opportunity. The role of DoSM represents a challenge that I’m greatly looking forward to, and comes at a great time for the brand. The city of Abu Dhabi is expanding exponentially, and Anantara Eastern Mangroves plays an important part in reviving the local tourism industry. Anantara Eastern Mangroves welcomes new director of sales and marketing Radisson Blu Hotel Dubai Deira Creek appoints PR and marketing manager
18 JULY 2021 | HOTELNEWSME.COM Can you give us a glimpse of your career journey so far? When I graduated from high school, I realised that I had an interest in cooking. After a bit of research, I found out about the Chef School in my country, for which you needed to pass an exam and went for it. Over one year, I studied basic cooking skills and learned about the hotelier lifestyle. After this graduation, it was off to a rough start, but my love for the job kept me going. My biggest career journey was with Rixos Hotels in Turkey, Kazakhstan, Libya and finally here in the UAE for a total of 15 years. I am currently executive chef at the Marjan Resort & Spa. What’s your favourite dish to eat and why? My favourite dish is vine leaves dolma with meat; it’s my mum’s recipe – she was doing magic! However, after I MAKING DELICIOUS POSSIBLE HCNME CHEF RECEP MACIT A TURKISH NATIONAL, MACIT HAS TWENTY-TWO YEARS OF CULINARY EXPERIENCE, TEN OF WHICH ARE IN THE UAE. EXECUTIVE CHEF “My favourite dish is vine leaves dolma with meat; it’s my mum’s recipe – she was doing magic!” tasted biryani I have changed my mind; it’s fragrant and delicious. I like Indian food in general, such as butter chicken, but can’t eat spicy food. What are you cooking up today? Tell us more about the dish. The dish is Hunkar Begendi; it’s a historical, authentic food with an original recipe. Now, as for the origins of Sultan’s Delight, the dish was first prepared for Sultan Murad IV (1612- 1640); the name is Hünkârbeğendi, or simply beğendi (it means that the sultan liked it), and is an Ottoman cuisine dish. It’s made from smoked and spiced eggplant, which is grilled, then pureed, and stirred with milk, melted butter and roasted flour. Finally, the mixture is topped with cubes of sautéed lamb. As a chef, what are the top ingredients and products you’re using these days? There are many of ingredients, but mainly fresh white fish fillet like cod and hammour, in addition to meat spices, quinoa, fresh herbs, chia seeds, etc. What are some of the most recent important food trends you can tell us about? Healthy food, vegetarian food, and Lebanese modern cuisine. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? The most important thing for both sides is food safety, hygiene, quality, consistency and availability.
19 HOTELNEWSME.COM | JULY 2021 FIND OUT MORE ABOUT US HERE: EGGPLANT PUREE • 2 Eggplants • 1/4 cup Butter • 1/4 cup Flour • 2 cups Whole milk • Turkish kashkeval or mozzarella grated • Salt and pepper • MAGGI® Chicken Stock Powder BRAISED LAMB • 2 pounds Lamb shank or shoulder • 2 Onions • 2 Tomatoes • 2 Garlic cloves • 2 tbsp Tomato paste • 2 tbsp Vegetable oil • 2 tbsp Butter • 1 1/2 cups Water • Salt and pepper • Parsley INGREDIENTS SULTAN’S DELIGHT (HÜNKAR BEĞENDI)
20 JULY 2021 | HOTELNEWSME.COM What’s your favourite dish to eat and why? I love street food. When you work for hotels and you’re surrounded by many international dishes from different cuisines, you tend to go back to basics when enjoying food, as well as Asian and Indian specialties. What are you cooking up today? Tell us more about the dish. Today, I’m going to prepare almond- cured salmon with coconut lime saf- fron sauce, one of my favourite dishes, using MAGGI® Coconut Milk Powder – it’s rich in flavours and protein. As a chef, what are the top ingredients and products you’re using these days? During these difficult Covid-19 times, it’s a challenge to procure a lot of products from outside of the UAE, so I’m focusing in my recipes on local produce and alternative food solu- tions to maintain consistency and deliciousness. What are some of the most recent important food trends you can tell us about? Looking at trends in the market, all concepts are going back to the basic recipes and not complicating things. For example, using fresh herbs and ingredients is now preferred. Most chefs are now adding a touch or their signature, not more than that. You can be creative, even with basic dishes, just make sure you maintain authen- ticity and presentation, and preserve cultural background. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? Demand for foodservice profession- als is high now, and they should focus on products that can be prepared in a short period of time, while yielding quality results. Plus, look for trend- ing recipes in the market and find alternative foodservice solutions for such dishes. Can you give us a glimpse of your career journey so far? I started my career as a chef in 2008; I graduated with a degree in Hospital- ity Management in 2007 with hon- ours. With a strong passion towards the kitchen and all its aspects, and a profound love for food preparation, I specialised in international cuisine, working for international brands such as Marriott, IHG and Accor. For hospitality management, I did six months of industrial training at Babylon Hotel Raipur India. I have also worked for Vijayawada ITC Group in India. I moved to Dubai in 2010, and started working for Habtoor Grand Resort, Autograph Collection. In 2015, I moved to the World Trade Centre as a chef de partie at the Novotel and ibis hotels. In 2016, I was part of the pre-opening team as senior chef de partie for Metro- politan Boutique Hotel under Habtoor Hospitality Group, handling all-day dining, banquet and room service, plus catering and events. From 2017 until now, I have been sous chef at Nassima Royal Hotel, which was turned into voco Hotel Dubai under IHG management and part of the pre-opening team for the first VOCO brand in Middle East, handling all culinary operations. MAKING DELICIOUS POSSIBLE HCNME RAKESH CHAMOLI AN INDIAN NATIONAL, CHAMOLI HAS THIRTEEN YEARS OF CULINARY EXPERIENCE, ELEVEN OF WHICH ARE IN THE UAE. SOUS CHEF
21 HOTELNEWSME.COM | JULY 2021 FIND OUT MORE ABOUT US HERE: INGREDIENTS ALMOND-CURED SALMON WITH COCONUT LIME SAFFRON SAUCE • Salt and black pepper • Saffron • 500 g MAGGI® Coconut Milk Powder • Corn flour • 200 g Almond flakes • 2 Eggs VEGETABLES • 100 g Onion shallot • 50 g Lime leaves • 100 g Lemon grass • 100 g Sakura mix SEAFOOD • 250 g Salmon
22 JULY 2021 | HOTELNEWSME.COM T he healthy food segment, which focuses on plant-based foods, dairy alternatives, and naturally sugar-free products, continues to flourish with growing demand and popularity among consum- ers. The restaurant industry is faced with big changes around the world as the foodservice sector continues to expand and in- novate within this category. To fulfil consumers’ ever-changing demands, operators are looking at developing new menus that cater to this “health- conscious” segment. To stay on top of trends, Chef Middle East (CME) has announced the launch of three new brands, Rude Health, Violife and Wheyhey, to start forming a health-focused proposition in its markets. “Chef Middle East has a very strong existing Dairy portfolio. However, with new trends centred around dairy alternatives, we decided to onboard Violife as a Cheese alternative and Rude Health as a Milk alternative. Both brands represent a very superior quality of products that sits right in line with CME’s positioning. Though there are dairy alternatives available in market, most of them are focused around the retail sector. However, Violife and Rude Health have a range of products which are developed alongside chefs with technical applications in mind. For instance, the Barista milk range from Rude Health and the alternatives of cream cheese, mozzarella, Greek feta and much more from Violife,” says Jiji Mathews, Dairy Catego- ry Manager at Chef Middle East. The Dairy alternatives space is one of the fastest-growing categories, with non-dairy milk driving the market. Romy Brackel, Senior International Account Manager at Rude Health says: “At Rude Health, we don’t believe in compro- mises. Our high-quality, dairy-free drinks are the best alternative to milk; they are full of flavour. They are carefully crafted, using the highest Healthy Bites “THE DAIRY ALTERNATIVES SPACE IS ONE OF THE FASTEST- GROWING CATEGORIES, WITH NON-DAIRY MILK DRIVING THE MARKET.” SUPPLIER WATCH HCNME Chef Middle East Introduces Brand-New, Health-Focused Segment
23 HOTELNEWSME.COM | JULY 2021 quality, sustainably sourced and most natural ingredients. We’re here to add value to your offering, signalling to the world that quality really is at the heart of your business. The range includes dairy-free drinks: Almond, Coconut & Oat (gluten-free), a barista range: Barista Oat, Barista Almond and Barista Soy. Rude Health is the number one organic dairy alternative brand in the UK, the 3rd biggest dairy alter- native brand in the UK and the proud winner of nine Great Taste Awards in 2020.” “Chef Middle East stands for premium quality through inspiring culinary craftsmanship, just like we do. With their focus on the up and midmarket segment, their current distribution focus is the right fit for Rude Health. We are confident that, with CME, we can make a better dairy alternative offering available to many operators in the UAE. The demand for dairy-free drinks is growing year on year and Rude Health will keep on innovating drinks at a fast pace,” adds Brackel. Cheese alternatives are predicted to be the next hit in plant-based innovation. Andrew Harrison, Sales Director at Upfield Middle East says: “We are launching the Violife range of 100% vegan, dairy-free alternatives to cheese in the Middle East. Avail- able in slices, blocks, grated and creamy in original, cheddar and mozzarella flavours, consumers and diners can now en- joy delicious toasty, pizza, lasagne, sandwiches, cheesecakes and more, but the ‘vegan way’, with Violife. With more than 30 years of development and production experience, Violife is the global leader in vegan alternatives to cheese with a proud history of making great-tasting, vegan products. These products are 100% free from preservatives and allergens such as dairy, lactose, gluten, nuts, and soy. They are fortified with vitamin B12 and made from coconut oil, which is known for its health benefits. Violife is owned by Upfield, the world’s largest plant-based food company; focused on natural ingre- dients, as well as kinder, more natural processes that deliver great tasting healthier products with superior quality and performance.” Additionally, Pooja Bhatt, Pastry Category Manager at Chef Middle East, comments on the distributor’s new partnership with the Wheyhey brand: “Our new partnership with Whey- hey will reinforce our ambition to be the one-stop-shop for our customers. Over the past years, we have solidified our pastry and bakery offering by launching new brands to complete our existing portfolio. We constantly assess our markets’ needs and have witnessed increased demand for sugar-free solutions, observing that our customers, mostly chefs, look for treats where guests can indulge, while paying attention to their health and calorie intake. The health com- ponent is generally becoming key, and we loved Wheyhey’s mission to make delicious snacks healthy with a commit- ment towards sustainability.” Mark Dutton, Strategic Director at Wheyhey says: “We position our range of products as ‘great tasting healthy treats with a twist’…not only are they healthier, but they are good for you! We offer ice cream that is naturally sugar-free, high in protein and low-calorie. We use the best of milk to create the creaminess of our ice cream - made using local produce from farmers we know and trust.” Chef Middle East is held in high esteem both locally and internationally for sourcing and supplying the best quality ingredients and products to their customers. For Wheyhey, working with Chef Middle East gives the whole team a huge sense of pride that such a prestigious partner would join us on our journey to change how people find and eat healthy food. Shifts in lifestyle, food habits and health awareness are driving trends in the market for operators to innovate and offer consumers what they are looking for in terms of healthy offerings and the level of quality they want in food. Quality and consistency remain a top priority, two major elements that Chef Middle East ensures are on top of the list with Class-A brands that share the same values and mission. Images courtesy of Chef Middle East CHEF MIDDLE EAST INTRODUCES BRAND-NEW, HEALTH-FOCUSED SEGMENT FOR WHEYHEY, WORKING WITH CHEF MIDDLE EAST GIVES THE WHOLE TEAM A HUGE SENSE OF PRIDE THAT SUCH A PRESTIGIOUS PARTNER WOULD JOIN US ON OUR JOURNEY TO CHANGE HOW PEOPLE FIND AND EAT HEALTHY FOOD.
24 JULY 2021 | HOTELNEWSME.COM The Art of ASIAN HOSPITALITY OZEL IS A TURKISH NATIONAL WITH OVER 15 YEARS OF EXPERIENCE WITHIN THE SHANGRI-LA FAMILY. HE BRINGS STRATEGIC THINKING AND HOSPITALITY KNOWLEDGE TO THE ROLE FROM HIS DIVERSE, RICH CAREER. MEET THE GM HCNME “WHAT DISTINGUISHES THE SHANGRI-LA FROM OTHER HOTELS IS THAT WE HAVE AN AUTHENTIC SERVICE CULTURE THAT STEMS FROM OUR ASIAN HOSPITALITY ROOTS, WHICH GENUINELY COMES FROM OUR HEARTS.” GENERAL MANAGER, SHANGRI-LA HOTEL DUBAI HAKAN OZEL You have had quite an illustrious career, a big part of which is with Shangri-La. What are some milestones you never forget? I have had so many enriching experiences in my career, which have taught me so much about myself and the industry, however there are a few that stand out. One of the earlier and most significant turning points was when my son was born. At that time from the mid-to late 2000s, I was the Executive Assistant Manager at Shangri-La’s Barr Al Jissah Resort and Spa in Oman, in charge of Food & Beverage. I really understood what a great blessing and source of inspi- ration children bring into our life. Opening Shangri-La Hotel in Tianjin, China in 2014 was another major milestone for me. Not only was it my first Gen- eral Manager post, but it was a great success and a source of pride that followed me in my career. I am also quite proud to have been the Resident Manager of Shangri-La Hotel in Jakarta, Indonesia, where our hotel was the host to renowned organisations such as the World Economic Forum (WEF) and political and business leaders from around the world, leaving an impressive reputation for world-class hospitality; this reputation continued during my time as General Manager of Shangri-La’s China World Sum- mit Wing, in Beijing, which attracted celebrities and business leaders from all corners of the globe and was chosen as the preferred host for international events such as The Belt and Road. Shangri-La Hotels and Resorts focuses on the art of hospi- tality, but in a way that is very different from other groups out there; please tell us more about this notion. What distinguishes the Shangri-La from other hotels is that we have an authentic service culture that stems from our Asian hospitality roots, which genuinely comes from our hearts. We believe that guests are family, and this is reflected in our sincerity, thoughtfulness and understanding approach while using respect, helpfulness, and care in our manners with each and every one of them. Our Asian hospitality and unique warmth are, not only a part of our attitude, but also a treasure which sets us apart from the rest. Lobby Lounge overview
25 HOTELNEWSME.COM | JULY 2021 HAKAN OZEL | SHANGRI-LA HOTEL DUBAI 25 HOTELNEWSME.COM | JULY 2021
26 JULY 2021 | HOTELNEWSME.COM MEET THE GM HCNME
27 HOTELNEWSME.COM | JULY 2021 The Shangri-La Dubai, what are the most unique aspects of the property? First and foremost, our location is ideal for local and international travels alike since we are close to The Dubai Mall, City Walk, Dubai International Financial Center (DIFC), World Trade Center and only 15 minutes away from Dubai International Airport. We also have a gorgeous terrace that offers picturesque views of downtown Dubai and functions as a popular attraction spot for mar- riage proposals, anniversaries, weddings and related private events. Ikandy Ultralounge and its swimming pool provide food, beverage and leisure activities all day long, keeping guests happy and satisfied throughout the day. How do you ensure a varied F&B offer- ing within the primarily Asian backdrop of Shangri-La Dubai? We have two distinctive Asian restaurants, where dishes are skillfully prepared by teams of culinary experts from their native coun- tries, offering guests an easy way to sample authentic diversity within Asian cuisine Shang Palace is our award-winning Chinese Restaurant, which is known for regional and signature dishes such as roasted Beijing duck, dim sum selections and wok-fried chicken with dry chili and crushed black peppers. Hoi An is our Vietnamese restaurant which serves very popular dishes such as Pho soup and Khai Vi Brunch among many other classic meals. Every dish is made using the freshest ingredients which are also locally produced, enhancing the range of choices we offer. How do you see the hotel’s placement within the current hospitality land- scape? Our first focus was to adopt more effective hygiene standards to a ensure a safer environ- ment and gain the complete trust of travellers, catering to potential hygiene concerns. As contactless became the new normal, we quickly embraced the technology that enables it throughout our hotel stay experience. From check-in and check-out, in-room dining to re- designing to reduce personal interaction, we fully utilise it as much as we can. We highly appreciate Dubai Government Authorities for their visionary leadership and “SHANGRI-LA UNDERSTANDS THE POST-PANDEMIC REALITY, WHICH WE CONTINUALLY EVALUATE TO UNDERSTAND, ADAPT AND RESPOND TO THE NEW LANDSCAPE.” HAKAN OZEL | SHANGRI-LA HOTEL DUBAI Left: Presidential Suite - 3 Bedrooms
28 JULY 2021 | HOTELNEWSME.COM MEET THE GM HCNME ability to continuously deliver new guide- lines and protocols to align all stakehold- ers. They have offered one of the most effective and responsive guidelines in an agile manner, setting the standards that will further support the recovery, not only for our industry, but for the whole country. Shangri-La understands the post- pandemic reality, which we continually evaluate to understand, adapt and respond to the new landscape. Our objective remains to best take part in UAE’s mindset to adapt to the needs of the future, while maintaining our position as hospitality leaders. In your opinion, has the industry re- covered? When can we expect a full recovery and what would it entail? The industry is experiencing a very positive recovery trend, which injects a renewed sense of hope. With the continued sup- port and vision from local authorities, this recovery can continue with confidence. Progress for the whole industry, however, does depend on how well other countries recover and open to international travel and business, as they provide the supply of travellers coming into to the UAE. Some key factors include increased vaccination rates and affordability of travel. As Dubai is the host of a variety of activities including fairs, exhibitions, investments and the much-awaited EXPO 2020, millions of visitors are expected to touch down at the Dubai International Airport. These are very healthy signs that the hospitality industry is heading closer to recovery. What is new at Shangri-La, Dubai and what are some of the most im- portant upcoming developments? Shangri-La will be commemorating its 50th anniversary this year. We will celebrating our journey and everyone who has been part of our story since the open- ing of the first branch in 1971. To commemorate this event, we’re pleased to share our new Shangri-La Hotels and Resorts logo, which pays tribute to our past and sets a vision for the future. This change is inspired by all our guests over the years and underpins our promise to craft, curate and create more moments of joy, so that every visit to Shangri-La is a dream come true. “THE INDUSTRY IS EXPERIENCING A VERY POSITIVE RECOVERY TREND, WHICH INJECTS A RENEWED SENSE OF HOPE.” Dunes Cafe
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30 JULY 2021 | HOTELNEWSME.COM CHAIN FOCUS HCNME MILLENNIUM & COPTHORNE HOTELS & RESORTS
31 HOTELNEWSME.COM | JULY 2021 MILLENNIUM & COPTHORNE HOTELS & RESORTS MILLENNIUM PROPERTIES CLOCKWISE FROM TOP LEFT: MONT ROSE - DUBAI, AL BARSHA HILTON - NEW YORK, DOWNTOWN HOTEL PARIS OPERA MILLENNIUM HOTEL DOHA M illennium & Copthorne Hotels (M&C) is a London-based global hotel company, which owns, manages and operates over 145 hotels across some 80 locations worldwide. Its properties are in key gate- way cities such as London, New York, Los Angeles, Paris, Dubai, Doha, Beijing, Shanghai, Seoul, Singapore and Hong Kong. M&C is the hotel arm of Singapore-listed global real estate company City Developments Limited (CDL). M&C’s global brand – Millennium Hotels and Resorts (MHR) has four distinct hotel collections - Leng’s Collection, M Collection, Millennium Collection and Copthorne Collection - throughout Asia, Europe, the Middle East, New Zealand and the United States. Occupying the best locations around the world, MHR has the perfect address for business and leisure travellers. Listed on the Lon- don Stock Exchange in 1996, M&C was delisted on 11 October 2019 following a successful privatisation exercise launched by CDL. Millennium Hotels & Resorts Middle East & Africa currently operates 50 hotels in addition to 22 hotels in the pipeline across the region. From a single property in Abu Dhabi, Millennium Hotels & Resorts, Middle East & Africa has expanded into various neighbouring destinations and is now recognised as one of the fastest-growing regional hotel management companies in the Middle East & Africa. Along the way, the company has cultivated partnerships with reputable and respected owners. MILLENNIUM HOTEL LONDON KNIGHTSBRIDGE GRAND COPTHORNE WATERFRONT HOTEL SINGAPORE
32 JULY 2021 | HOTELNEWSME.COM IN THE NEWS Solutions Leisure Group to launch Asia Asia restaurant at Grand Mil- lennium Business Bay Solutions Leisure Group has announced the launch its second outpost of the multi-award-winning Pan Asian restau- rant, Asia Asia. Continuing its long-term partnership with the RTS Investments Group and its Grand Millennium Hotel, the experiential fine dining establishment will open in the all-new Grand Millennium Hotel, Business Bay in December this year. The second Solutions Leisure venue to the Business Bay precinct, Asia Asia joins the heavily awarded homegrown party bar concept, Lock, Stock & Barrel. Span- ning across 750 sqm, the scaled-down Asia Asia will seat 500 people, bringing the Far East to the Middle East through oriental fusion of flavours and décor. Transporting diners across the ancient Spice Route through a culinary and inte- rior exploration, the restaurant will feature both dining room and al fresco options, overlooking the Dubai Canal. An experi- ence with delectable Pan-Asian cuisine, the venue’s updated look encompasses semi-private lounges, a DJ booth and bar, dining area and sushi bar. Co-Founder and CEO of Solutions Leisure, Paul Evans, says, “The beauty of operating our business in this region is that we get to continuously work with those we trust and succeed with. Our exceptional long-term partnership with the team at RTS Investments Group has seen our first venture, Lock, Stock & Bar- rel Barsha Heights, exceed all expecta- tions. With the invitation to open not one, but two additional venues in the Grand Millennium Business Bay property, we’re excited to enter this new opportunity of growth with such inspiring, supportive industry leaders and bring the UAE more of what they love.” Hamid Sidine named chief operat- ing officer of Millennium Hotels and Resorts MEA Millennium Hotels & Resorts MEA named Hamid Sidine as its new chief operating officer for the Middle East and Africa region. GRAND MILLENNIUM BUSINESS BAY CHAIN FOCUS HCNME
33 HOTELNEWSME.COM | JULY 2021 Sidine has been instrumental in cultivating success for the Millennium Hotels & Resorts MEA in the kingdom of Saudi Arabia, Turkey and Africa and with this new position he will leverage his expertise in the regional operations of the company, says the group. With more than 30 years of experience, he’s a seasoned hotelier and has held several leadership roles in renowned international hotel brands such as Accor and Sofitel. His experience also covers countries including Morocco, Tunisia, France, Jordan, Lebanon, Senegal, Chad, Ivory Coast and Saudi Arabia. Sidine has been the Manag- ing Director for Millennium Hotels and Resorts MEA in the Kingdom of Saudi Arabia for over a year. And, in his current role he will oversee all operational aspects of the brand’s strategic expansion in the Middle East and Africa. Ali Hamad Lakhraim Alzaabi, President of Millennium Hotels & Resorts, Middle East and Africa, highlighted the im- portance of this appointment, “Sidine is a great asset and a qualitative addition to our regional management team. His interpersonal qualities and vast experience will help us go forward as our brand contin- ues to flourish in the region.” “His role will involve oversee- ing operations in the Middle East and Africa, and we are thrilled to support him in creating a positive impact on the operations of Millennium Hotels and Resorts MEA,” Alzaabi adds. Commenting on his appoint- ment, Hamid Sidine, said, “It’s a privilege to head the consolidated efforts of Millen- nium Hotels & Resorts MEA, to a new chapter of success. Despite the minor setbacks that affected the hospitality industry on a global scale last year, the company has been performing very well.” Millennium Place Mirdif appoints general manager Millennium Place Mirdif, the new 4-star hotel property development in Mirdif Hills community by Dubai Real Estate Co., has announced the appointment of Bassam Bou Sleiman as General Manager of the hotel. In his new role, Bou Sleiman will oversee and organise the new property pre-opening developments which gears up for Q4, 2021 opening. Born and raised in Lebanon, Bassam brings 17 years of hospitality experience working in the GCC region. Previ- ous roles have taken him to Riviera Hotel & Resort Beirut, Mist Hotel & Resort Ehden by Warwick International Hotels, The Palms Hotel & Resort in Kuwait, Le Meridien & Crowne Plaza. Welcoming his new appoint- ment, Bassam Bou Sleiman says: “It’s an absolute honor to accept this appointment. Millennium Place Mirdif” is an exciting property and a new addition to Mirdif area as the only hotel spot within a residential neighborhood that will add to the list of touristic destinations in Dubai. And I look forward to this new chal- lenge.” The hotel will be featuring 248 keys of which 116 rooms and 132 residential apart- ments along with a variety of dining options including Hunter & Barrel from Aus- tralia, Batchig “The Leba- nese-Armenian Restaurant”, Habanos Cigar Lounge & Bar, The Urban Bar, G-Level an all- day dining restaurant and the rooftop pool bar, gym, spa and multi-purpose meeting space which makes the “Millennium Place Mirdif” as an excellent choice for corporate team building escapes from the city within the city. “Watching the development of Millennium Place Mirdif coming together in the last stages, I can’t wait to welcome the rest of our team and open Mirdif’s number one leisure destination hotel,” he adds. MILLENNIUM PLACE MIRDIF - MOCKUP APARTMENT MILLENNIUM & COPTHORNE HOTELS & RESORTS
34 JULY 2021 | HOTELNEWSME.COM COVER FEATURE HCNME The Right Impression In April 2021, Accor announced the appointment of Ammar Hilal as Managing Director of Raffles Dubai and Sofitel Dubai The Obelisk. Joining from Fairmont Dubai, within the group’s portfolio, Ammar oversees the daily operations of the new flagship property and leads the strategic direction of Raffles Dubai. By Dina Maaty Please tell us more about your journey as a hotelier, and specifically your earlier roles with Accor. My experience has been rather diverse and rewarding. I am of Egyptian origins, born and raised in Germany, and I developed a passion from very early on for good food, an eye for detail and a love for music. Being a naturally outgoing person, I felt that I had the charisma and determination, and possessed the right mindset to have a prosperous career in the hospitality industry. Having learned about hospitality in a very traditional way in Ger- many, it helped set the right foundation and understanding of the fundamentals for longev- ity in this profession. I had the honour of working with a legendary General Manager named Kurt Wachtveitl at the Mandarin Oriental in Bangkok, which was my first international hotel experience and had a great impact on my career. The exposure in Thailand and other parts of Asia taught me the definition of gracious service and in- novation. Moving to the land of pharaohs, my stint with food and beverage taught me to be patient, flexible and realise the importance of relationship building. I then pursued my pas- sion for travel and worked at one of the most iconic hotels in New York City. This is where I learned about the importance of colleague engagement and humility, the ability to work in harmony and build genuine trust amongst colleagues in a unionised environment. My career evolved in Hawaii, London, Hong Kong, Mauritius, Turkey and finally, the place which I now call home, Dubai.
35 HOTELNEWSME.COM | JULY 2021
36 JULY 2021 | HOTELNEWSME.COM COVER FEATURE HCNME
37 HOTELNEWSME.COM | JULY 2021 THE RIGHT IMPRESSION | AMMAR HILAL “RAFFLES DUBAI IS WELL- KNOWN FOR ITS LEGENDARY BUTLER SERVICE AND OFFERING WHAT WE CALL ‘EMOTIONAL LUXURY’. ” I spent several years as the Hotel Manager at Burj Al Arab before joining Accor group as General Manager of Sofitel Dubai Downtown in 2015. The hotel team successfully achieved the highest Employee Engagement score amongst all Sofitel hotels in the region, the highest Leading Quality Assurance score amongst all participating hotels in Dubai as well as several accolades by Forbes and Condé Nast Traveller. Soon after Accor acquired FRHI Hotels & Resorts I was transferred as General Manager to Fairmont Dubai in 2017, which was the first Fairmont-built hotel outside North America and one of the key flagship hotels for the brand. I initiated the planning and execution of the long-anticipated hotel refurbishment to put the hotel back on the map in an ever evolving and highly competitive marketplace. Having been at the helm of Fairmont Dubai for almost 4 years, it was time to take on a new challenge. As a result, it’s been three months since I took on the role of Managing Direc- tor leading two luxury flagships hotels in our Accor portfolio, the iconic Raffles Dubai and recently opened Sofitel Dubai The Obelisk. Every step in my professional journey has been a key learn- ing experience and allowed me to fulfil my childhood passion. Working in a dynamic, fast-paced industry where the core at heart remains to extend flawless service, delivered with charm, with the bonus of travelling the world to explore and enjoy the diverse cultures and cuisines. What would you consider to be the most important achievement of your career so far? What I consider to be the most rewarding achievement is to have had the opportunity to mentor and coach many col- leagues, those whom I have stood by over the past decades, and some of them progressed to become very successful General Managers for renowned brands today. I was fortunate to have many great mentors myself, who shaped my career, and to be able to do that for others and to be able to contribute to their professional journey is very fulfilling for me. Left: Sofitel Dubai The Obelisk - Hotel One Bedroom Living Room, facing Raffles Dubai Hotel.
38 JULY 2021 | HOTELNEWSME.COM Seeing my childhood dream of travelling the world and the opportunity to work at spectacular hotels become a reality has also been exciting, educational, and hum- bling. Through my experience, I would like to keep supporting and encouraging the next generation of hoteliers. Raffles Dubai and Sofitel Dubai The Obelisk are different, yet boast some similarities; please tell us a bit more about the proper- ties. Emerging from the lifestyle destination of WAFI city, Raffles Dubai and Sofitel Dubai The Obelisk are masterpieces that complete the mall complex as envisioned by H.H. Sheikh Mana bin Khalifa Al Maktoum. Raffles Dubai is a replica of the ancient world, almost as tall as the original pyramid, soaring to a grand 100 meters, while Sofitel Dubai The Obelisk adorned with a golden pyramidion (capstone), is 230-meter high shining over Dubai as the Luxor Obelisk today thrones in the centre of Paris. The properties are rich in archi- tecture, and not only do they pay homage to Ancient Egypt, but also include Asian characteristics as a tribute to the Raffles brand heritage and Art Deco to reflect the Frenchness of the Sofitel brand. Aligned with Accor’s ALLSAFE principles and government-regulated protocols, the hotel teams thrive in delivering a person- alised and memorable experience to our guests in the safest environment. Raffles Dubai is well-known for its legendary butler service and offering what we call ‘emotional luxury’. Today at Raffles Dubai, 40% are return guests and that is all thanks to the emotional connection that our colleagues built with the guests over the years. The team at Sofitel Dubai The Obelisk successfully brought to life various tailor-made experiences called “cousu main”. In addition, guests staying in either Raffles Dubai or Sofitel Dubai The Obelisk can take the opportunity to enjoy the best of both worlds by experiencing the dining and leisure facilities and signing it off to their rooms. What does your role as MD entail and how will you ensure that your team stays motivated? My role as Managing Director is to stra- tegically lead both properties and to work closely with the teams in harmonious collaboration. The vision is to strengthen Raffles Dubai’s brand identity so that it remains competitive in the marketplace and continues to be synonymous for its excellent service, while ensuring that the recently opened Sofitel Dubai The Obelisk secures sufficient brand visibility in our various key feeder markets and to become an additional icon of Dubai with its breath-taking views over the city. It is my objective to cultivate a team where the collective effort is key to work towards a common vision and grow within our portfolio. Strategising and future planning is a huge part of my role. I develop strategic road maps for the entire junior, middle and senior leadership teams, who are involved from the brainstorming sessions to the formalization of plans, which keeps them motivated and committed towards our goals. Key successes within the various teams need to be celebrated to ensure that the colleagues continue to thrive to achieve the goals. It is important as a Managing Director to allow junior colleagues to be heard, for which I have created a few com- mittees for them to discuss certain topics closest to their hearts. A Managing Director needs to rely on his team, and therefore I need to ensure I have the right leaders in place to guide and train their teams. I need to provide them with the resources to do their job well, which in turn helps the hotels to reach their goals. For guests what sort of experiences have garnered the most interest and why? Luxury travellers are constantly search- ing to have more bespoke experiences and memories, as opposed to searching for the newest or the most extravagant. Especially as many had to cancel travel plans over the last year, the one element they missed most about travelling was the memories made along the way. Our goal is to create one-of-a-kind experiences for guests that are tailored to their interests so they can experience local culture, which in turn makes guests returns. Located close to the city’s cultural and heritage districts, our hotels concierge and dedicated butlers can help guests sift through the vast array of gems that the city and the UAE have to offer. COVER FEATURE HCNME Bottom: Sofitel Dubai The Obelisk - Hotel Lobby
39 HOTELNEWSME.COM | JULY 2021 THE RIGHT IMPRESSION | AMMAR HILAL “THE PROPERTIES ARE RICH IN ARCHITECTURE, AND NOT ONLY DO THEY PAY HOMAGE TO ANCIENT EGYPT, BUT ALSO INCLUDE ASIAN CHARACTERISTICS AS A TRIBUTE TO THE RAFFLES BRAND HERITAGE AND ART DECO TO REFLECT THE FRENCHNESS OF THE SOFITEL BRAND. ”
40 JULY 2021 | HOTELNEWSME.COM Staycations have become very popu- lar within the UAE due to the various travel restrictions and we have noticed guests enjoying the wide range of luxu- rious facilities available at the hotel including the dining outlets backed by well-renowned culinary experts such as Chef Daniel Boulud and Chef Schilo van Coeverden. Both Brasserie Boulud and Taiko have made their mark as truly unique concepts in the dining scene of Dubai. The leisure and wellness aspect have become equally important to de-stress and both hotels have great swimming pools and spas, Raffles Spa and Sofitel Spa with L’Occitane. While parents pamper themselves, children have a dedicated Le Petit Prince guest journey program and can play at the Astrokids club available in Sofitel Dubai The Obelisk. Offering one of the largest standard rooms in the city starting form 70sqm, Raffles Dubai has also focused on a family friendly staycation package where children under the age of nine dine for free, and families will receive complimentary tickets to Laguna Park and Green Planet to explore attractions in the city. In addition, the newly opened VOX Cinemas and Magic Planet in Wafi Mall are directly accessible from the hotels. Living in uncertain times, we have noticed an increase in demand for the Sofitel serviced residences which are now almost sold out after six months of opening. With a choice of studio apartments, one-bedroom suites, two-bedroom suites and three-bed- room suites, the short- and long-term tenants can use the Sofitel facilities and get benefits such as discounts on Spa and F&B in both hotels and direct access to Wafi mall. How do you plan on evolving the prop- erties’ F&B offering? Sustainability is at the core of every- thing we do. From the digitised, green meeting rooms, in-house water filtra- tion to minimising food waste, re- purposing produce, and sourcing in- gredients locally where possible. Both Raffles and Sofitel Dubai The Obelisk made over 1,000 meals in collabora- tion with the UAE Food Bank, turning leftovers into marvelous dishes which would have otherwise gone to waste. There was a beautiful cross-pollina- tion of hotel teams working together for one common goal, and this spirit continues to live on. The culinary teams does everything possible be- fore even considering food ‘unsuitable to consume’. Produce scraps go into IMAGES COURTESY: ACCOR GROUP COVER FEATURE HCNME “BOTH RAFFLES AND SOFITEL DUBAI THE OBELISK MADE OVER 1,000 MEALS IN COLLABORATION WITH THE UAE FOOD BANK, TURNING LEFTOVERS INTO MARVELOUS DISHES WHICH WOULD HAVE OTHERWISE GONE TO WASTE.”
41 HOTELNEWSME.COM | JULY 2021 Clockwise from bottom left: Raffles Dubai, lobby entrance Sofitel Dubai The Obelisk and Raffles Dubai exterior Sofitel Dubai, Soleil Pool & Lounge a large pot to become flavourful broth, or tried to make beautiful drinks and desserts garnishes, and we rely on local organic suppliers as much as possible to reduce our carbon footprint. We have noticed exclusive events have been successful at Sofitel Dubai The Obelisk despite the pandemic, and the signature restaurants Brasserie Boulud and Taiko will continue to host more of these private events in the future, while focusing on food and flavours. Our mission for The Nine is to strengthen and cement its position as the best gastropub for classic British. Bijou not only has been popular for “Le Gouter” afternoon tea but has had many personalised takeaway orders for VIPs and special occasions, aiming to become the go-to French patisserie in Dubai. As for Raffles Dubai, we are planning to revamp the F&B outlets soon to ensure we adapt and evolve with the times and what our guests want. We have also included more inclusive and interactive family experiences to attract Dubai residents, with a children’s afternoon tea at the iconic Raffles Salon, a twist on the award-winning Floral afternoon tea, and Solo Famiglia where families savour from a repertoire of Solo’s favourites at an attrac- tive price amidst laidback settings while the kids join our chefs for a pizza making class. We don’t settle, but thrive to do our best, always. We will continue to listen to our guests, continue to drive our focus on dining experiences and flavours, and continue to find more ways to support sustainability and highlight the incredible produce available in the region. Exciting times ahead. THE RIGHT IMPRESSION | AMMAR HILAL
42 JULY 2021 | HOTELNEWSME.COM “WE CONTINUE TO SEE GREAT INTEREST FROM OUR RESIDENTS IN THE UAE AS THEY TURN VACATION PLANS INTO STAYCATIONS WITH US.” COVER FEATURE HCNME
43 HOTELNEWSME.COM | JULY 2021 THE RIGHT IMPRESSION | AMMAR HILAL What challenges have you faced so far in managing the properties, especially in the wake of Covid-19? One of the key challenges we all have faced and are still facing is that we have limited visibility on how travel will resume, which is especially significant as Sofitel Dubai The Obelisk is relatively new and still in the ramp-up phase. We aimed to invite many of our international partners from key feeder markets to stay with us, so that they can become our best brand ambassadors, but this has been limited due to the travel restrictions. We look forward to welcome them as travel slowly resumes. Keeping the spirits up of our colleagues and to motivate them during a time when many are separated from their families and cannot travel, hasn’t been easy and the past year surely has been an emotional journey for many of the colleagues. However, it has taught us patience, endurance, flexibility and how to re-set ourselves for the new ‘normal’. Our Leadership team as well as our Nurse has been offering 1:1 coaching ses- sions to our colleagues who need advice and guidance. F&B has certainly been the most affected as the rules of social distancing meant that we had to keep to a limited capacity in the restaurants, along with the ever-changing event restrictions, from entertainment such as live bands to weddings and other celebratory gatherings. The regular changes to the restric- tions meant that we needed to constantly adapt in order to adhere to the rules while ensuring we up kept the same level of standard that would allow for our guests to still have that bespoke experi- ence and create those unique memories that we are known for in a safe and comfortable environment. How do you see recovery in 2021 – and how has the tide impacted the two properties? For both hotels, we continue to see great interest from our residents in the UAE as they turn vacation plans into staycations with us and will continue to do so over the summer months given the uncertainties around traveling and lockdowns in various countries. As the GCC market slowly opens and with travel restrictions and quarantine requirements in place in Europe, Dubai will be in high demand for the GCC market. To cater to the incoming footfall once the UAE eased their social guidelines, we had to find ways to keep our focus on personal and hospitable interactions while offering distanced and safeguarded experiences- which was well received and kept patrons coming back. We have has several new in- quiries coming through from incentive groups for Q4. In addition, with the upcoming Expo 2020, revival of enter- tainment and exhibitions, as well as Dubai being a stopover hub for airways and cruises, we are hopeful for a promising recovery phase. Collectively, hospitality was the first industry to get hit and probably will be one of the slowest to recover. Unfortunately, many estab- lishments closed while those who remained opened learned to adapt and evolve as per the current market needs to remain relevant. We experienced this with the delayed opening of Sofitel Dubai The Obelisk and the entire team commendably came together to re-think processes and manage human capital and resources in the most efficient and safe man- ner. Working with a blank canvas, we reimagined our guest journey to keep it true to brand yet relevant to the times, so that we can priori- tise their needs. How do you see 2022 and what is in the pipeline for both properties? Dubai authorities have done an outstanding job in the way they managed the entire outbreak and containment of COVID-19. The neces- sary strict health and safety guidelines in place will benefit Dubai to recover faster and put our city on many travel- lers’ bucket lists. We have started receiving many inquiries for both properties for Q1 of 2022, and Expo 2020 is playing a pivotal role in creating the demand, as well as the World Cup next year in neighbouring Qatar where we expect some demand from the stopover business. Left to rightt: Sofitel Dubai The Obelisk - One Bed Suite Bedroom Cleopatra Suite Master Bathroom
44 JULY 2021 | HOTELNEWSME.COM E lie Milky, Vice President Development, Radisson Hotel Group, Middle East, Cy- prus, Greece and Pakistan, is responsi- ble for driving expansion opportunities and leading Radisson Hotel Group’s strategic growth and hotel portfolio across his territories. His responsibility is to grow the Group’s regional portfolio to over 100 hotels and 20,000 rooms by 2020 across each of Radisson Hotel Group’s core brands: Radisson Blu, Radisson, Park Inn by Radisson, Radisson Individuals, Radisson RED and Radisson Collection. A Lebanese national, Elie has almost 16 years’ experience in development and asset manage- ment with international hospitality consult- ants, as well as a global hotel operator. Elie was formerly part of the HVS team based in London and in Dubai, where his focus was on conduct- ing feasibility studies, valuations, ROI analyses and strategic advice. He joined Radisson Hotel Group in 2010 as Business Development Man- ager quickly rising to his current VP role within the organisation. His ability to forge enduring cross-cultural relationships has proven to be a key attribute in a career that has included man- dates for Europe, the Middle East and Africa. Elie has a BA in Hospitality Management & Tourism from Notre Dame University in Leba- non and an MBA in International Hospitality Management specialising in Hotel Real Estate and Finance from the renowned IMHI – ESSEC Business School in Paris. A passionate hotelier, he began his career almost 20 years ago in hotel operations immers- ing himself in all facets of hotel management before specialising in hotel real estate, finance, and development. Radisson Hotel Group has been extensively expanding across the Middle East – even amid the challenging global climate – what is in the pipeline for 2022/2023? While many hotel groups have put their devel- opment plans on hold, we and our investors, remain committed to our ambitious five-year plan and our mission to be recognised as one of the top three hotel companies in the world and the group of choice for owners, guests, and tal- ent. Agility and flexibility, while still delivering the profitability needed, are going to be critical for everybody to succeed. Despite the ongoing challenges, the Middle East – and especially Saudi Arabia – thrives with opportunities. The Middle East is a key development area and our ambitions across the region have remained the same. In the past months we have announced the opening of the Radisson Hotel Dubai Damac Hills and the Radisson Blu Hotel, Riyadh Qurtuba. Looking ahead at Q3 and Q4, we aim to open three addi- tional hotels in Riyadh as well as announce our entry into Ras Al Khaimah with the 408-key Radisson resort. We expect 2022 and 2023 to witness more signings and openings as we tap into various conversion opportunities in the market, par- ticularly in Saudi Arabia and the UAE. >>> EXPANSION ELIE MILKY VICE PRESIDENT DEVELOPMENT RADISSON HOTEL GROUP, MIDDLE EAST, CYPRUS, GREECE AND PAKISTAN HOTEL GROUP’S RADISSON SAUDI FOCUS HCNME
45 HOTELNEWSME.COM | JULY 2021 • RADISSON HOTEL GROUP‘S EXPANSION | ELIE MILKY “LIKE A SHAKEN SNOW GLOBE, THE POST- COVID-19 LANDSCAPE MAY BE AS GOOD AS, OR EVEN BETTER THAN IT WAS BEFORE THE PANDEMIC.”
46 JULY 2021 | HOTELNEWSME.COM Please tell us more about your industry outlook. Are you seeing a recovery and, if so, what would you advise potential investors who are looking at delving further into this domain? Like a shaken snow globe, the post- COVID-19 landscape may be as good as, or even better than it was before the pandemic. One key opportu- nity as the tourism and hospitality sectors continue looking to inno- vation is capitalising on emerging consumer trends in order to cater to changing needs and demands. As from an investor’s perspective, the recovery is more prominent in certain types of hospitality models across various markets, with resorts and serviced apartments leading the way during the pandemic and as we recover from the pandemic. My advice to investors is to not only fo- cus on these resilient models which have been the most successful, but to also look at markets in the region that still lack basic hotel supply across all segments. Pockets of opportunities remain across the Middle East for various product types, and we’re happy to sit down with owners to help identify the optimal investment opportunity in each market and location. Which Radisson brands are the most successful in this market and which ones would you say have the most potential across the Middle East – specifically in Saudi Arabia? We see the upscale Radisson as well as the upper upscale Radisson BLU brands as the most successful in the region as they lead our signings and openings portfolio in the region. These brands sit in the 4-star and entry-level 5-star categories where most of the opportunities remain today as the industry develops in the region. In Saudi Arabia, many locations and cities remain under- supplied, which gives rise to these two brands to enter these markets before we start considering our other brands. Park Inn by Radisson remains attractive for portfolio deals in several locations as it competes in the midscale category, while we see select but very attractive opportuni- ties for our lifestyle select Radisson RED brand mainly in Riyadh and in Jeddah. Our premium Radisson Collection brand offers select opportunities with key partners and in prime loca- tions across the Kingdom. Radisson Collection operates in Riyadh today with the luxury retreat, Nofa Resort, and with the planned opening of Mansard Riyadh of almost 200 keys later this year. Radisson Individuals is a very interesting brand – can you tell us a bit more about its approach? For us at Radisson Hotel Group our focus remains on adjusting SAUDI FOCUS HCNME
47 HOTELNEWSME.COM | JULY 2021 our short- and long-term plans to cope with the rapid changes, allowing us to find proactive solutions for our owners and investors. Over the past months we have continued to work towards becoming more relevant to changing owner needs and to remaining one of the best conversion-friendly partners in the industry. Radisson Individuals is our response to a market that is becoming relatively mature and as a conver- sion solution for unique, independent hotels and serviced apartments look- ing to benefit from a brand affiliation. It is also for owners looking to brand their properties under one of our core brands, where they could benefit from our affiliation while they undergo a renovation. We are seeing plenty of serviced apartments pop- ping up across the region, and many in Saudi Arabia, what is the appeal and how has Radisson joined this important industry trend? Serviced apartments remain at the heart of our expansion drive, not only in the Middle East but across EMEA. That’s our group strategy since we recently launched and formalized this proposition for our in- vestors, a product we have had in our portfolio for 20 years. Our competitive value proposition offering an attractive development cost, real estate efficiency, state-of-the-art design, strategic positioning, and high profitability margins is already starting to gain interest from investors in the market. The COVID-19 pandemic was further proof of the resilience of this hospital- ity model as the product remained profitable amid lockdowns and airport closures, while many hotels lost money. Investments poured into this sector as investors saw the lower risks associated with the product when compared to conventional hotels. There have been plenty of discussions over a possible drop in investor/owner interest in the industry in the wake of the pandemic. What are your views on this topic? I personally have not seen a drop in investor interest overall. It may be a tempo- rary drop in building a new hotel in a saturated market, or another 5-star in a market flooded with 5-star city hotels. There may have been delays in openings, but that is mostly driven by airport closures leading to supplies and equipment not reaching the hotels on time, and by waiting for the lockdowns to be lifted. What I have seen is these investors are rushing to open properties to benefit from the post-pandemic boom. More investments are going into resorts and serviced apartments, as these products lead the re- covery across regions. More independent operations are looking now more than ever to brand their hotels as a result of the standards, hygiene and distribution reach brands offer. Left to bottom right: Radisson Blu Hotel, Riyadh Qurtuba Radisson Hotel Dubai, DAMAC Hills - Fire Lake Radisson Blu Hotel, Riyadh Qurtuba “SERVICED APARTMENTS REMAIN AT THE HEART OF OUR EXPANSION DRIVE, NOT ONLY IN THE MIDDLE EAST BUT ACROSS EMEA.” • RADISSON HOTEL GROUP‘S EXPANSION | ELIE MILKY
48 JULY 2021 | HOTELNEWSME.COM F&B FAR AND NEAR HCNME How did you reach your current career level in F&B? Since I was 10 years old, it has been my lifelong dream to be among the leaders in the food and beverage industry in the region. At the age of thirteen, I started working at one of the small restaurants in my town, Alexandria, as I was studying. Moving up from waiter to head waiter, and then barman, I worked as a food and beverage supervisor in an oriental restaurant in Alexandria for four years. I travelled to the United Arab Emirates in 2006, and despite having received a Bachelor of Com- merce with a high grade, my passion and love for food and beverage was much bigger. At the beginning of 2012, I moved to Dubai, Sheikh Zayed Road, to work as a manager for an oriental Egyptian restaurant, which had opened in November 2011 – Hadoota Masreya Restaurant and Café. I have been managing Hadoota Masreya since 2012, and during this period faced many challeng- es and difficulties, as I was helping build a leading brand in one of the world’s most competitive mar- kets in the food and beverage industry – Dubai. Our goal from the beginning was to present Ha- doota Masreya as the leading venue for Egyptian cuisine in the United Arab Emirates, by serving the best dishes with an authentic, homely taste and distinguished service in a warm Egyptian atmosphere that combines the fragrance of the past and sophistication of the present. To achieve this, it was necessary to keep pace with the rapid developments taking place in the restaurant industry in Dubai. I needed to develop my academic skills, in addition to my practical experience. In 2015, I pursued postgraduate studies, specialising in the restaurant industry at the Dubai Academy of Entrepreneurship in cooperation with the Emir- ates Academy of Hospitality Management until I obtained a diploma in 2016 in Professional Hospitality and Restaurant Management, in ad- dition to many course certificates and attending international conferences and forums. In addition to showcasing Egyptian cuisine on many television programmes and in many universities and schools in the UAE, I worked on using the latest innovative methods and means to facilitate the production process, by developing Hadoota Kitchen in 2016 and opening a central kitchen that was separate from the restaurant; we prepare meat and vegetables until the final cook- ing stages, as it is done in major hotels. From the Land of the Pharaohs “HADOOTA MASREYA WAS BORN TO BE THE HOME OF EVERYONE WHO LOVES EGYPT WITH ITS HERITAGE, CULTURE, AND AUTHENTIC CUSTOMS.” F&B FAR AND NEAR HCNME General Manager Mohamed Younis leads Hadoota Masreya, one of the most popular Egyptian venues in the UAE.
49 HOTELNEWSME.COM | JULY 2021 Also, in line with the tremendous development of digital technology, in 2019, we launched the Hadoota application for smartphones to offer our customers online ordering and pay- ment, and our own loyalty programme. Thanks to our team, Hadoota Masreya Restaurant has received many certificates and awards in recent years, such as the Certificate of Excellence from TripAdvisor in 2016, and the Platinum Quality Certificate for Food Safety approved by the Chartered Institute of Environmental Health in the United Kingdom - London in 2017 and 2019, and more. You are known as the ‘home of Egyptians’ in Dubai; how have you achieved this? Hadoota Masreya was born to be the home of everyone who loves Egypt with its heritage, culture, and authentic customs, and we present this through our dishes and decorations inspired by the history of Egypt. On many occasions, we have distinguished ourselves with unique Egyptian characters and décor. For example, during the Holy month of Ramadan, all our restaurants followed a “traditional” theme. How many branches do you operate in Dubai? Hadoota Masreya Restaurant has only two branches in the United Arab Emirates; the first and main branch on Sheikh Zayed Street, Al-Safa Al-Oula area and the second in Ibn Bat- tuta Mall – India Court. What are some of your most special, famous dishes? Molokhia is the most famous dish in Hadoota’s kitchen, especially with its “tasha” presentation by the table. Plus, the Roqaq with roasted minced meat, which we prepare with Egyptian ghee, and Hadoota Mombar, which is one of our bestsellers, and Egyptian grills such as kebabs, ‘tarb’, and ‘hawawshi’ are also popular. How have you survived Covid-19? The focus was on the needs of the market and consumers dur- ing these challenging times, the most important of which was online ordering. Hadoota Masreya was present on all online ordering platforms with a clear menu, and an easy and simple ordering method. We launched a new menu for this stage. We have also doubled continuous sterilisation operations during the day, whether it is in our kitchens, halls or staff housing, and have assigned a team that works around the clock using the latest methods and devices. What are some of your future plans? First, expanding with more branches inside the country; we will start with Abu Dhabi. Second, the renovation and expansion of our central kitchens. Also, the entire Sheikh Zayed branch will be completely renovated with a new décor, but with the same current feel. “Thanks to our team, Hadoota Masreya Restaurant has received many certificates and awards in recent years.” FROM THE LAND OF THE PHARAOHS | MOHAMED YOUNIS
50 JULY 2021 | HOTELNEWSME.COM EMIRATE FOCUS HCNME EMIRATE FOCUS HCNME D oubleTree by Hilton Resort & Spa Mar- jan Island, Ras Al Khaimah is located just 50 minutes from Dubai. This family- friendly resort boasts 13 dining experiences, seven swimming pools, a Jouri Rose Spa, and an outdoor play- ground complete with a Pirate Boat Aqua Zone. Overlooking 650 metres of private white sandy beach, guests can admire the stunning panoramic sea views as they soak up the sun. Those looking to indulge can go on a culinary journey throughout the resort – think Turkish, Asian, British, Arabic, and Italian cuisine. Stop by Brasserie for classic European dishes alongside innovative mixes and hearty home-style food or try the newly opened Turkish and Lebanese restaur`ant, Meze inspired by the beautiful colours and tastes of the orient’s spice markets. Whilst Vespa offers a wide range of homemade Italian delicacies and Sanchaya uses exotic spices and fresh ingredients to create mouth- watering modern Asian cuisine. Offering great indoor ambience and a large terrace with undisturbed views of the Arabian Gulf, this spot is a must-try. RAS AL KHAIMAH DOUBLETREE BY HILTON RESORT & SPA MARJAN ISLAND LIFESTYLE THE RESORT PIETER VAN BEUGEN, HOTEL MANAGER AT DOUBLETREE BY HILTON RESORT & SPA MARJAN ISLAND, TELLS HOTEL & CATERING NEWS ME ALL ABOUT WHAT IT TAKES TO RUN A SUCCESSFUL, 700+ PROPERTY IN THE EMIRATE.
51 HOTELNEWSME.COM | JULY 2021 “Overlooking 650 metres of private white sandy beach, guests can admire the stunning panoramic sea views as they soak up the sun.” Tell us a bit more about your journey before landing in Dubai and arriving at the property in RAK. Twenty two years ago, I started my career as a Sales Executive and have since gone on to work with several well- known international hospitality brands across the region. I’m proud to say that I’ve been working with Hilton for an incredible 19 years, where I’ve had the pleasure of working with amazing talent across a selection of properties includ- ing Hilton Al Ain, Hilton Salalah Resort and now Ras Al Khaimah across the DoubleTree by Hilton and Hampton by Hilton cluster. I transferred to Ras Al Khaimah as Cluster Director of Sales for Hilton in 2006, before being promoted to Director of Business Development. This role saw me develop commercial strategies cover- ing all revenue enhancing segments and channels, while 2012 saw me move to Oman as General Manager of Hilton Salalah Resort. I’ve been at DoubleTree by Hilton Resort & Spa Marjan Island since 2016, where I was appointed General Manager. DOUBLETREE BY HILTON RESORT & SPA MARJAN ISLAND
52 JULY 2021 | HOTELNEWSME.COM EMIRATE FOCUS HCNME EMIRATE FOCUS HCNME A few years later, I was then promoted to Cluster General Manager to overlook four properties in Ras Al Khaimah across the DoubleTree by Hil- ton and Hampton by Hilton cluster. Managing a 700+ room property is no easy feat! What are some of your top tips? Maintain a great team, listen to guests, and team members, always find ways to improve each service. Additionally, you must have an open com- munication with owners and the company, and always keep your team updated. It’s also important to embrace new trends and add new facilities to keep guests coming back. How long has the prop- erty been around for and what are some of its most unique offerings? DoubleTree by Hilton Resort & Spa Marjan Island opened its doors in 2014 and has changed a lot over the years. From introducing the unique Pirate boat, adding an additional 238 rooms to the resort, reaching a total of 723 rooms, making this resort the largest Doubletree by Hilton in the Middle East and the biggest resort under the Hilton brand in the UAE. With the opening of Hamp- ton by Hilton Marjan Island planned for July 1, we will no doubt attract more travellers to the Northern Emirate from both the UAE and beyond. You have a rather exten- sive F&B offering; how do you maintain quality across all outlets? We have a fantastic team, so it’s all about embracing their skills and offering training to perfect these even further. For us, it’s also important to listen to guest feedback and regularly update our menus. Whether guests want to stop by Brasserie for classic European dishes alongside innovative mixes and hearty home-style food, try the Turkish and Lebanese res- taurant, Meze inspired by the beautiful colours and tastes of the orient’s spice markets, to Vespa offering a wide range of delicious homemade Ital- ian delicacies and Sanchaya using exotic spices and fresh ingredients to create mouth- watering modern Asian cuisine – there is something for everyone. What are some activities that guests can enjoy and how do you ensure that they stay entertained? DoubleTree by Hilton Resort & Spa Marjan Island is a family-friendly resort boasting 13 one-of-a-kind dining experiences, seven temperature-controlled pools including Indoor pool and in addition to a floating sea pool, a fitness centre fully equipped with top quality Technogym equipment and a Jouri Rose Spa with 7 treatment rooms. For activity lovers, we offer beach volleyball, a Tarzan Boat, a teen and adults’ waterpark complete with two slides, two high dive boards as well as a rope swing. Plus, guests can enjoy morning gymnastic sessions, an aqua gym and yoga classes. For those looking to spend time with family, they can treat their little ones to a range of fun-filled activities to keep them entertained. This includes a bouncy castle, kid’s swimming pool a kids club and a water trampoline, to gigantic inflatable football darts, an extensive outdoor playground and Pirate Boat Aqua Zone with water slides, sprinklers, and water buckets. Home to one of the largest Tarzan boats in the Middle East, kids can also enjoy a thrilling water slide. The newest exciting attrac- tion coming this summer is a Panoramic Padel Tennis court. A combination of squash and tennis, Paddle Tennis is typically played in
53 HOTELNEWSME.COM | JULY 2021 doubles on an enclosed court, with the ability to play the ball off the walls with a solid, stringless racquets. Additionally, our brunches are always in popular demand and we’re currently hosting our Summertime brunch. From now until September 10, guests will be able to sit back and admire panoramic views of the breath-taking Arabian Gulf, while indulging in mouth-watering multicultural food offerings from BBQ to Seafood with tasty specials and live cooking stations from 12.30pm-4pm every Friday. What are some of the biggest challenges you face during high seasons? Maintaining our world-class service to deliver unbeatable experiences in the heart of Ras Al Khaimah. Even with the high occupancy our service must be impeccable, which requires a lot of engagement and hard work from the full team. How do you keep the team motivated and happy? Communication is key which is why we host team forums monthly to ensure everyone is happy and supported. We also host team outings such as trips to waterparks and away days to Oman, as well as a host of other activities to show our apprecia- tion. From time to time, we arrange lunches with me and the leader- ship team and invite different team members to join where they have the opportunity to meet and talk in a relaxed atmosphere. For us, it’s important to continue to show our appreciation how- ever that might be including promotions, a pat on the back for job well done, and different incentives for those who have been mentioned in guest reviews for their standout service. What can we expect to see at the property in the coming months now that restrictions are gradually being eased? News of the latest regulations on live entertainment, hotel and restaurant occupancy are testament to the UAE government and health authorities’ extraordinary efforts. With relaxed rules now in place, we’re excited to be able to welcome more guests to the resort, indulge in 13 dining options including our Summer- time Brunch and enjoy a host of facilities suitable for the whole family. Together with Hampton by Hilton Marjan Island, we’re also putting together a robust plan of activities for guests com- ing into Ras al Khaimah for the rest of 2021. We’re expecting high occupancy during the Summer, espe- cially during the school holidays, where the safety of our guests and team members will continue to be our number one priority. We have partnered with RB, makers of Lysol® & Dettol®, to help deliver an even cleaner stay for our guests through the Hilton CleanStay programme as we understand our guests’ expecta- tions for cleaning and disinfection have changed. Hilton CleanStay builds on Hilton’s already rigorous cleaning standards to provide complete peace of mind. Hilton’s promise is to deliver the same level of reliable and friendly service one would expect from Hilton, but with the added confidence of industry-leading hygiene practices created to keep them safe. What would you advise GMs during these tough times? As challenging as the past year has been, stand out by continu- ously delighting travellers, whilst prioritising the health and wellbeing of your employees and guests. It’s important to be an example, always keep your team updated and remember there is always a light at the end of tunnel. “The largest Doubletree by Hilton in the Middle East and the biggest resort under the Hilton brand in the UAE.” DOUBLETREE BY HILTON RESORT & SPA MARJAN ISLAND
54 JULY 2021 | HOTELNEWSME.COM NEEL NAGRECHA, MANAGING DIRECTOR, TELLS HOTEL & CATERING NEWS ME ALL ABOUT RUBICON DRINKS LTD, A SOFT DRINK MANUFACTURER BASED IN MILTON KEYNES, UK. THE COMPANY SPECIALISES IN EXOTIC SOFT DRINKS, AND PRODUCES A VARIETY OF DIFFERENT FLAVOURS, MANY OF WHICH CONTAIN SUGAR OR ARTIFICIAL SWEETENERS, AND COME IN BOTH STILL AND SPARKLING VARIETIES. What sets Rubicon Juices apart from other juice brands in the market? Rubicon Exotic pioneered the exotic fruit juice category since the com- pany was founded in London, UK in 1982. What separates us from other juices brands is that we don’t focus on your typical commodity fruit flavours such as apple or orange. We specialise in unique exotic flavours such as passionfruit, soursop and lychee, which are not commonly found in most grocery stores. We source the highest quality fruits from around the globe, from Indian Alphonso mangos to Colom- bian passionfruit. Rubicon’s mission is to create exotic beverages which taste true to each fruits DNA. My father and his business partner are experts in flavour development, pro- viding the brand with an unrivalled range of exotic drinks. What are some current trends in the fruit juice market? We’ve noticed that existing consum- ers are moving towards lower calorie functional beverages with added vitamins; however, the taste of a beverage is still the key to a success- ful product, so it’s vital to find the right balance between healthy and enjoyable. The modern consumer searches for exciting new flavours that are authentic with added functional benefits and a better-for-you prod- uct. Gen-Z’s and Millenials drive current trends in every industry and The Juicy Details THE BUSINESS HCNME “WE ARE ALSO WORKING WITH UNCONVENTIONAL FRUITS TO CREATE SOME VERY OUT- OF-THE-BOX JUICES AND BEVERAGES WHICH WILL ENTICE A LOT OF JUICE LOVERS.”
55 HOTELNEWSME.COM | JULY 2021 are usually the most critical audience. Their tastes and trends change frequent- ly, beverage brands must be agile and innovative to meet their needs. How has COVID-19 affected the juice and beverage industry? Did Rubicon suffer or benefit from the pandemic? We saw a boost in our take-home range of juices during Covid, with consum- ers stocking up their homes. Like most businesses, we also suffered in specific channels; our sales declined in impulse due to the lack of footfall in gas stations and independent retailers. Rubicon has grown its juice busi- ness since the start of COVID-19; the pandemic reveals that brands in the juice industry with strong merchandising in modern retail have performed well, whereas brands relying on food service and hospitality channels have suffered due to lockdowns. The pandemic has undoubtedly shifted the consumer’s mindset, notably towards consuming healthier and wellness beverages. What are the newest launches and flavours from Rubicon? We’ve recently added a 100% Natural USDA Organic Coconut Water, Non- GMO certified with No Sugar Added. We source the finest young green organic coconuts from Asia to guarantee pre- mium quality and refreshing taste. The coconut water is currently being sold in a 1litre format across the GCC and North America, followed by a 330ml variant which we’re working on. Our new Cranberry Juice launched in late 2020 and has already become a market leader. We plan to launch our exotic range of juices in a sustainable single-serve pack for the impulse chan- nel to complement our existing exotic carbonated range. What makes Rubicon’s Coconut Water different from others that are currently available in the market? We were first to market with packaged coconut water in the early 90’s; how- ever, we were 20 years too early into the category, unfortunately; we really were pioneers in every sense of the word! Since then, the plant water market has grown to a significant size. We analysed the market and found competitor products that did not match the taste of natural coconut water, simi- lar to what you would experience on an exotic holiday. Consequently, our innova- tion team searched for the best organic coconut farms and processing technology to deliver a world-class product. Our advanced manufacturing process pas- teurises the product for only 4 seconds, which allows the coconut water to retain its natural aroma, clarity, and taste. I am biased, but this is quite possibly the finest coconut water ever produced! What does the future hold for Rubicon? We will adhere to our core competency as exotic specialists, using successful formulations to develop lighter, lower- calorie beverages with added functional- ity. We’ve had great success in our Spring Water range in the UK, and we plan to launch that range into the GCC and North America in 2022. We have a pipeline of innovation that will be launched in relevant markets depending on trends and demograph- ics. We are market leaders in the UK and Canada and plan on replicating that suc- cess in the GCC, Africa and Asia. We are also working with unconventional fruits to create some very out-of-the-box juices and beverages which will entice a lot of juice lovers. Rubicon’s Organic Coconut Water is available at Spinneys, Waitrose, Choith- rams, Abu Dhabi Coop and Geant, and online at Amazon, Choithrams.com and Mumzworld. THE JUICY DETAILS | NEEL NAGRECHA “We are market leaders in the UK and Canada and plan on replicating that success in the GCC, Africa and Asia.”
56 JULY 2021 | HOTELNEWSME.COM F&B FAR AND NEAR HCNME C arna was conceptualised and created by Cecchini, the award-winning eighth-gener- ation butcher, hailing from the village of Panzano in the Chi- anti region of Tuscany, Italy. Upon taking over his father’s business, Dario discovered his life-long mission - to protect the art of butchery due to his profound belief that all cuts of meat can and must be utilised when cooked properly - thus eliminating waste and promoting sustainability. This artistic ritual and authentic craftsmanship of meat has been passed down through generations and is celebrated as the heart of Carna. As a butcher for over 43 years, Cecchini was taught that one piece of meat can be used in many ways. CARNA BY DARIO CECCHINI, LOCATED ON THE 74TH FLOOR AT SLS DUBAI HOTEL & RESIDENCES, IS THE WORLD-FAMOUS BUTCHER’S VERY FIRST DINING CONCEPT IN THE REGION AND SECOND GLOBALLY, FOLLOWING THE SUCCESS THE FIRST CARNA AT SLS BAHA MAR. The Meat-Up “I FEEL GREAT ‘SYMPATICO’ - ENERGY IN DUBAI. FROM THE VERY FIRST DAY OF OUR INAUGURATION, I FELT A WONDERFUL, POSITIVE ENERGY IN THE EMIRATE.”
57 HOTELNEWSME.COM | JULY 2021 SLS is a very unique hotel; how does the concept of Carna fit the property’s character and themes? Carna is an amazing res- taurant, within an amazing hotel. It has style, it has class, it has amazing qual- ity, just like throughout the entire beautiful building. And so, I think it fits in very well at the seventy fourth floor under the pool, where we have our grill lit with lots of great meat over the fire, and not just that. Why have you chosen a Dubai property and what has attracted you to the market? The reason I chose Dubai was curiosity, my curiosity to have a new experience. I feel great ‘sympatico’ - energy in Dubai. From the very first day of our inau- guration, I felt a wonder- ful, positive energy in the Emirate. Tell us more about sustainability and how you ensure that your restaurant is good to the planet. I have great respect for all peoples’ personal choices. I come from Tuscany, the land of the Renaissance, where the most important thing is free thinking. I personally am a natural carnivore. I come from a family of eight generations of butch- ers passed down from father to son. And, for me, if somebody has a differ- ent idea, they have all my respect, as I hope they will have respect towards me. In how many ways can a piece of meat be cooked? Tell us about some of them… We can braise, roast, and we can grill a meat dish - there are hundreds of ways to cook meat. What are some of the menu highlights? It really boils down to the amazing quality of our ingredients, from the meats to the Cecchini olive oil direct from Italy and the Profumo di Chianti, my special herb salt, created personally by me here in Panzano that the kitchen is using. And as I said, the meat of incredible quality together with this amazing quality oil and my herb salt, I think this, together with the amazing array of wines on the wine list, are all highlights of our menu. How do you plan on bringing something different to the market and what is coming up? We’re not setting out to bring anything extravagant to the market. What we want is for our guests at Carna to have a wonderful experience. Jean Anthelme Brillat-Savarin, in his book The Physiology of Taste (Physiologie du Goût) once said, “when you have a guest under your roof, you have to take care of them, not only by serving them good food, but also you must take care of all of their happiness.” I want happy people, who take away the feeling of having had a wonderful experi- ence with us. “I come from a family of eight generations of butchers passed down from father to son.” THE MEAT-UP | CARNA BY DARIO CECCHINI
58 JULY 2021 | HOTELNEWSME.COM MOVERS & SHAKERS HCNME The Delivery Revolution J érémy Doutté is the Vice President of UAE talabat, currently spearheading the company’s operations, expansion and growth trajectory in the UAE market, leading a team of over 250 people from 31 nationalities. He joined talabat in September 2020, bringing a wealth of experience in the e-commerce industry. Doutté joined talabat from Jumia e-commerce, an online marketplace in Africa, where he held several roles in Morocco, Egypt and Nigeria during his eight years with them, most recently taking the role of Executive Vice President in January 2016. Prior to that, Jeremy was an acting consultant at McKinsey&Company. Doutté was born in Seoul, South Korea and was raised in France. He graduated in 2007 with a Business Bachelor from ESSEC Business School (France) and completed his education with a Masters of Business Administration at Harvard Business School (USA) in 2012. Please tell us more about the beginnings of talabat. Talabat is born and raised in the MENA region. It was first established as a tech startup by young Kuwaiti entrepre- neurs in 2004, back when we connected to the internet using a modem. With the rise of the internet and the in- crease in smartphone penetration rates in Kuwait, talabat’s growth soared, and in 2015, it was acquired by Delivery Hero, the global leader in online and mobile food ordering. Headquartered in Dubai since 2012, talabat shares the UAE leadership’s vision, especially when it comes to creat- ing roadmaps and policies that facilitate digital transforma- tion and AI integration in the region. Today, talabat is the region’s leading online food delivery and q-commerce app (Q for quick) with presence in 9 markets across the region (Kuwait, Saudi Arabia, UAE, Bahrain, Oman, Qatar, Jordan, Egypt and Iraq) and has been achieving exponential growth in the last 17 years. JÉRÉMY DOUTTÉ Talabat UAE VICE PRESIDENT
59 HOTELNEWSME.COM | JULY 2021 THE DELIVERY REVOLUTION | JÉRÉMY DOUTTÉ “talabat is born and raised in the MENA region. It was first established as a tech startup by young Kuwaiti entrepreneurs in 2004.”
60 JULY 2021 | HOTELNEWSME.COM MOVERS & SHAKERS HCNME As a delivery service, the spotlight was on talabat during the pandemic; how have you handled the chal- lenges? There is no doubt that COVID-19 has irrevocably changed the way business is done across the world. Our first response was to ensure the conservation and safety of our ecosystem – our cus- tomers, riders, partners and community as a whole. The business continuity of our partners was one of our top priorities and we focused our efforts on helping them navigate this challenging phase. In April 2020, we announced a ‘community continuity’ plan to support partner restaurants with commission deferrals and fee waivers for 6 months, supporting the cash flow of 4,500 small and medium- size restaurants. On average, during the most critical period of March to Septem- ber, our SME partners grew on average 25% with some growing more than 100% in the UAE. We also deferred renewal fees during the pandemic, while new restaurants were on-boarded to the platform free of charge. And earlier this year, we increased the frequency of cash set- tlements for restaurant partners to twice a week to further support and empower our partners, and strengthen cash flow as we have identified that a reliable cash flow was a significant area of concern. In terms of safety, we were the first in the industry to roll-out the strictest meas- ures of COVID-19 safety, such as utilising Personal Protection Equipment (PPE) for all riders, as well as of- fering customers the option of Contactless Delivery and cashless tipping to ensure the safety of riders and oth- ers. We were also one of the first private companies to proactively reach out to health authorities in the UAE in December 2020 to facilitate a vaccination drive for talabat riders, who played a crucial role in supporting communities across the UAE during the National Sterili- zation Program and Rama- dan. Not only did riders en- sure we received our favorite meals at our doorstep, they also delivered 90,000 meals and 4000 medicine packages free of charge to people in need across the country in these difficult times. Thanks to the amazing support and efforts of the Department of Health - Abu Dhabi and Abu Dhabi Health Services Company (SEHA), and the Ministry of Health and Prevention, almost our entire fleet across the UAE has received first shot and half the fleet the second shot, noting that all our riders in Abu Dhabi and Al Ain are fully vaccinated since April 2021. As a result, our riders feel more confident while they are on duty, and even customers and restaurant partners have welcomed the initiative and expressed they feel safer knowing that talabat riders are choosing to vaccinate. However, our initia- tives are not limited to the pandemic. We continuously invest in various projects the latest being the talabat- Patrol rider road safety ini- tiative which we launched in April with Abu Dhabi Police and Integrated Transport Centre (ITC). As part of this project, 20 talabat safety officers called talabat-Patrol- lers were deployed across the Emirates to ensure that riders continue to adhere to traffic safety rules, for their own safety and that of the community. We are also currently in the process of launching resting areas for riders during the summer. A lot of aggregators were under fire due to fees; what do you think of this and how have you faced the backlash? Our revenues are actu- ally used to support our ecosystem, including our “TALABAT IDENTIFIED A NEED IN THE MARKET FOR A SERVICE THAT ALLOWS PEOPLE A SAFE ONLINE, HYPERFAST AND RELIABLE GROCERY SUPPLIER. ”
61 HOTELNEWSME.COM | JULY 2021 business partners, riders, staff and eventually our customers by providing them with improved online services to ensure their satisfaction. Our commission has different levels based on many factors, in which the three main ones are the costs associ- ated with delivery, marketing and operations. DELIVERY FEES The largest part of our commission revenue, as well as a high portion of the delivery fee goes directly to paying for the delivery. Our scale and technology allow us to provide the best service in terms of coverage area and customer experience at the lowest possible cost. PROMOTIONAL ACTIVITIES A big portion also goes for the betterment of the restaurant community. This is through spend on marketing campaigns, promotions and other incentives to ensure existing partners are supported, and to attract new customers. OPERATIONS The remaining revenues go to talabat. We use this to pay our fixed costs - rent, power, water, admin etc, as well as our people. Hence, lowering commission fees would have an immedi- ate impact on our delivery partners as it would be impossible to sustain the current delivery service levels - impacting the customer experience. With strong marketing campaigns, how does the company position itself in the market? At talabat, the positioning is simple - it is to offer best value and experience for our consumers, and this is the philosophy that is reflected in our efforts. To do so, we take a very integrated approach. Being data-driven - data is the oil of the digital era and, in most cases, is critical to the success of a strong marketing cam- paign. talabat is a purpose-led, tech powerhouse that relies on data and analytics to understand and serve its entire ecosystem better. Being customer and partner driven - Having our tech-hub of over 300 talented people in our headquarters in Dubai does bring with it undeniable benefits, allowing us to work closely with them to better understand customer behaviour so we are able to constantly customise our services and offerings to improve their online journey and experience. It is important to note that our restaurant partners equally play a crucial role in our success, as we channel their feedback back into our busi- ness and create value offerings that people can relate to. Being Agile - agility also plays an important role. We are an agile company, and we remain committed to nurturing a startup mentality despite our growth in the past 17 years, allowing us to constantly explore new ways to be creative and improve our offerings as well as our campaigns as a result. What are your upcoming plans in the region? A recent Mastercard study revealed the rapid growth of online shopping with nearly three out of four UAE consumers shop- ping more online than they did before the pandemic. Last year, talabat identified a need in the market for a service that allows people a safe online, hyperfast and reliable grocery supplier. Thus q-commerce was introduced and talabat Mart (also known as t-Mart), was launched in February 2020 in Dubai. t-Mart is a delivery-only 24/7 store, with no shopfront, and is the region’s first to deliver groceries in less than 30 min- utes. Today, t-Mart boasts more than 20 t-Marts across the UAE with plans to further expand this year. Additionally, when we spoke to some of our partners, one of their concerns was rent vs profit. Many are opting for alterna- tives such as Cloud Kitchens with delivery-only operations to a wider audience at a lower cost. The Cloud Kitchen concept has no dine-in facility, offering restaurants a cost and time efficient way to fulfill larger order volumes. We currently have seven cloud kitc hens in the UAE, with plans to launch 12 more by the end of the year. We also work very closely with government entities to ensure that we are heading in the same direction. Through our partnerships with Dubai Economy and the Department of Economic Development in Ras Al Khaimah for example, we are offering Emirati home project owners the opportunity to grow their business by utilising our platform. We started as a startup and one of our core commitments is to support SMEs and share our knowledge and expertise with them to grow their business. I will end this with our most exciting announcement of the year, and the most-awaited event, Expo 2020. Last year, talabat was announced as the official food delivery platform for Expo 2020. We will be showcasing our state-of-the-art cloud kitchen concept, robotics, autonomous vehicles and more in our two-level venue, featuring an assortment of restaurants serving freshly prepared food. We look forward to welcoming you there! THE DELIVERY REVOLUTION | JÉRÉMY DOUTTÉ
62 JULY 2021 | HOTELNEWSME.COM O ne of the fastest grow- ing sectors in the global F&B hospi- tality world is the ‘eat- ertainment’ concept. Born out of earlier concepts in the US such Dave & Busters and Chuck E. Cheese in the late 70s in the US, and enduring concepts such as ten pin bowling, cinemas and cabaret style restaurants, life has moved on dramatically. For lovers of being entertained, and the enhanced quality of food and drinks, the future looks very bright indeed. Cinema is a great example, with people like Ajay Bijli, Chairman of PVR Cinemas - India’s leading cinema organisation, reimagining the cinema experience. You can at- tend the latest release movie in the premium section of PVR Cinemas called the Director’s Cut, have a meal in a Michelin star Japanese restaurant while drinking the fin- est beverages, and then continue to be served throughout your viewing experience, waited on by excellent employees in comfortable lounge seats, with no more than 20 people in the cinema. This trend is now occurring across many forms of entertainment; the competition is no longer local restaurants, bars, or other formats, it comes from Netflix, and Uber Eats, whereby people are being entertained in the comfort of their homes. It is this outstanding competition which is dramatically improving the landscape for the future. An- other great example is golf, seen as a declining game, with the demo- graphic firmly weighted towards older men, and where the quality of the F&B experience, in most places around the world, is not reflective of the wealthy guests playing on the courses. Then, along comes Topgolf, transforming the global decline of 3% player numbers, to being in growth of 7% in the US, and driving an entirely different demographic, with a blend of en- gaging game play, great food, drinks and music. Their demographic is virtually 50/50 women and men, and they skew to 18–35-year-olds, transforming golf for the future. I was fortunate to lead their in- ternational strategy, which allowed them to build on this with some of the most progressive golf minded businesses in the world. Look at Dubai Golf, and its CEO Chris May, who was at the forefront of seeing this opportunity in the way he OPINION HCNME Troy Warfield is the CEO of Oche, a unique gaming offering and contemporary gastro bar and restaurant designed to combine entertainment experiences with a dining and cocktail bar atmosphere. Developed in Norway, the first venue opened in Oslo in 2019 and expanded to Brisbane and Amsterdam last year, with further venues set to open in 2021, including Gottenburg and Miami. The Global Rise of the ‘Eatertainment’ Concept
63 HOTELNEWSME.COM | JULY 2021 transformed both the Emir- ates Golf Club and Dubai Creek Golf Courses. Gone are the stale sandwiches and limited drink selections of old-fashioned clubs; Emirates Golf Club offers upmarket bistro-style breakfast and lunch options from Jones the Grocer, that provides outstanding food before the round, while in the clubhouse, you can dine at Carine, eating Michelin quality food, resulting in many people in Dubai, travelling to a Golf Club, not to play golf but to dine in great style. Chris’s vision didn’t stop there, and he was one of the first to embrace the demo- graphic synergy of placing a Topgolf within their club. Facing the Dubai skyline, guests can enjoy an excel- lent menu, listen to great music and enjoy a drink. This transformational thinking has resulted in one of Dubai’s best attractions, enjoyed by residents and tourists alike. This revolution is also extending into other more traditional sporting areas, and I’m honoured to be both the CEO of Oche, a global gastro bar experi- ence centred around auto- mating the game of darts, much like Topgolf did with golf, and a non-executive director for Surf Lakes, an Australian company with technology producing 2000 waves per hour, providing 360 degrees of commercial real estate potential, and revolutionising Surfing. It’s clear that technology is at the heart of this enter- tainment revolution, and Oche, backed by Karbon Invest, one of the world’s leading IT investment companies, has technology driving the entire the guest experience. That’s impor- tant because to succeed in this industry, you not only need to be outstanding at what you do, you also need to be engaging as an experi- ence; the often quoted “millennials now seek ex- periences not products” is true, but it’s evolving to the next generation and all of us starved of entertainment through the Covid period. The technology has enabled Oche to provide guests with a wonderfully entertaining and engaging gaming experience, suc- cessfully combined with a food foundation created by Michelin star chefs, and a bar experience curated by globally awarded mixolo- gists. It’s this blend which has engaged a demographic of 50/50 women and men between 18-35 and gives them a number of reasons to keep coming back. It’s also what’s capturing the interest of investors, who see the opportunity in bringing something new to market, especially something that’s proven to deliver high profitability margins when allowed to operate “normally” despite the pandemic. Post Covid, Oche intends to play a key role in helping the hospitality industry recover through continuing to invest, innovate and ensure that people feel energised to jump from their sofas, and their box sets, and engage with people again, around the world. THE GLOBAL RISE OF THE ‘EATERTAINMENT’ CONCEPT | TROY WARFIELD Brisbane, Electronic Darts “Gone are the stale sandwiches and limited drink selections of old- fashioned clubs”
F&B AWARDS HCNME Nominations are now open for the BNC Publishing and Hotel & Catering News Middle East’s Leaders in Food & Beverage Awards 2021, which will take place in November at Sofitel Dubai the Obelisk. Categories include both People and Restaurants, with some exciting new additions that reflect the dynamic nature of the industry. Restaurant Categories recognise the best venues in the region, offering exceptional service and world-class dining experiences, as well as the biggest market disruptors, while People Awards celebrate visionaries, leaders and pioneers. TO SUBMIT YOUR NOMINATIONS FOR THE RESTAURANT CATEGORIES, PLEASE VISIT OUR WEBSITE. 64 JULY 2021 | HOTELNEWSME.COM
65 HOTELNEWSME.COM | JULY 2021 LEADERS IN F&B AWARDS 2021 65 HOTELNEWSME.COM | JULY 2021 LEADING SUSTAINABLE RESTAURANT A commitment to sustainability is one of the most important factors a venue can offer the community and the entire world. The Leading Sustainable Restaurant winner will have demonstrated extraordinary efforts and achievements when it comes to environmentally friendly practices, sparing no efforts whenever possible to source ingredients ethically and locally, manage waste, and more, while encouraging a sustainable lifestyle. LEADING HEALTHY RESTAURANT A healthy lifestyle is at the forefront of current food trends across the globe, and in the region. Setting an example with its goodness- oriented offerings, this restaurant will boast a menu that caters to a range of diners’ choices and preferences when it comes to nutritional value. Not only does it serve options for everyone from vegans and vegetarians, to flexitarians and many others, but the Leading Healthy restaurant must have championed initiatives to educate and inform the masses on the benefits of a balanced lifestyle. LEADING HOMEGROWN RESTAURANT BRAND There is no shortage of homegrown F&B in the region, and the UAE in specific. Unique interiors, exceptional service and dishes, and a cuisine connoisseur spearheading the kitchen are among some of the criteria for the winner in this category. This restaurant will have brought something new to the scene and demonstrated its ability to cater to local tastes while maintaining a global outlook for the top F&B formula. CATERING COMPANY OF THE YEAR Always a tricky task, the Catering Company of the Year will have built an outstanding reputation as the region’s leading caterer. From organisation to communication, its success, backed by the expertise of its staff, is the basis for some of the region’s finest experiences, guaranteed to impress any palate. Attention to detail, coupled with unrivalled customer service, is what makes this company the winner of this award. DISRUPTOR OF THE YEAR The Disruptor of the Year is simply in it to win it! Changing an aspect of the industry as we know it, they must have put their own twist on the business. From ground-breaking concepts and foodie gatherings, to game-changing delivery services and multi-functional digital platforms, the Disruptor of the Year’s business model must be original, solid and creative, commanding its own place in the market and triggering change. BEST NEWCOMER Newcomers keep things fresh and add to an industry that is already saturated with a plethora of concepts. The Best Newcomer Award recognises an F&B concept which was launched within this year and has demonstrated remarkable performance. Whether it is a new kid on the block in the street food arena, or a sophisticated venue targeting luxury dining seekers, the winner will have redefined standards and introduced a completely new flavour to the industry. BEST INTERIOR DESIGN The first aspect to catch diners’ eyes upon arrival, interior design can often make or break a venue. When it comes to a full-on dining experience, aesthetics and ambience are either hits or misses. Best Interiors and Design, an award which is to be entered as a collaboration between the designer and outlet, recognises an impeccably designed space which reflects everything from diner style to price point, also ensuring a seamless workflow and highly efficient operations. LEADING CASUAL DINING RESTAURANT Ah, who does not want to experience the bliss of casual dining done right? One of the hardest tricks to master, the winning restaurant in this category needs to have perfected the art of casual dining, offering a relaxed, informal space to its customers – while maintaining quality when it comes to food and beverage operations, as well as setting. Leaders in F&B Awards 2019 Restaurant Categories
F&B AWARDS HCNME 66 JULY 2021 | HOTELNEWSME.COM LEADING FINE DINING RESTAURANT One of the most important categories, primarily because of the region’s love towards opulence and luxury, the Leading Fine Dining Restaurant has it all. An exclusive, luxurious venue, it will be detail-oriented to the highest of standards, offering faultless service and tantalising dishes that reflect the true essence of high-end dining. Customers can expect an out-of-this-world approach at this restaurant, with experienced, knowledgeable staff catering to diners’ needs in complete harmony with the restaurant’s ethos. LEADING NIGHTLIFE VENUE Despite the temporary ban on entertainment, venues have still managed to offer exceptional experiences. From getting the vibes moving, to lighting and sound equipment to complement this and more – these are all factors that are key to a magnificent nightlife experience. A hot city spot, the Leading Nightlife Venue will offer exciting times that appeal to a range of partygoers and first-time guests. LEADING SPORTS BAR Sports fans, rejoice! While the pandemic may have pulled the plug on some of our favourite games, whether it is the latest in football or cricket, the Leading Sports Bar will be the perfect venue for customers to watch a game with the optimum selection of food and beverages to go along with it. This outlet will feature big screens and a comfortable ambience in true spirit of the world of sport. LEADING BRUNCH CONCEPT The top Brunch Concept will be a winner in the game, featuring a variety of food offerings and the right ambience to go along with it – with a focus on service standards and a short-but-sweet, or longer, dining experience for its target crowd. LEADING FUSION RESTAURANT It is all about the mix when it comes to this big winner. Mastering the true art of combining different cuisines, this category is dedicated to restaurants that have managed to strike the perfect balance between foods from around the world. The Leading Fusion Restaurant will create awe-inspiring dining experiences for guests – while staying true to the essence of each cuisine and highlighting some of its most defining characteristics. LEADING DELIVERY PLATFORM It has been a massive year for delivery, as all aggregators competed to win the hearts (and tummies) of hungry diners. A smooth, hassle-free experience is at the heart of successful delivery platform operations. Not only will the winner offer a user-friendly interface, but it will also ensure unmatched service from the moment customers sign in all the way to post-delivery assistance and complaint management. LEADING CAFÉ Looking for tasty sips or quick bites? Cafés in the region are one step ahead when it comes to solid offerings – the beating heart of the dining scene. Known for some of the be`st spots, the Middle East has brought extra flair and attention to detail to the concept, and that is why we will be awarding whoever has done it best this year in this important category. FASTEST-GROWING HOSPITALITY GROUP This company will boast a development model with strong digital tools. It will have increased its ranking, acquisitions and more, and accelerated its scope of activity even in face of challenges. The category is for companies/groups which run, own or manage restaurants. Leaders in F&B Awards 2019
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F&B AWARDS HCNME 68 JULY 2021 | HOTELNEWSME.COM LEADING F&B DIRECTOR The maestro of it all, bringing all elements of the dining experience together, the Leading Hotel F&B Director award highlights the achievements of an individual who has demonstrated an exceptional ability to exceed KPIs, streamlining operational processes, developing and enhancing restaurant concepts and maintaining excellence in team leadership and management. CHEF OF THE YEAR There is no restaurant without the chef, and we send our compliments to those who have made our table as appealing and unique as can be. Open to head chefs and executive chefs, the Chef of the Year Award recognises an individual who has shown passion for the art of cooking, in addition to culinary flair and a strong skillset pertaining to overseeing kitchen operations efficiently while managing costs. PASTRY CHEF OF THE YEAR The Middle Eastern scene boasts some of the most beautiful, artistic creations in the world of pastry. The Pastry Chef of the Year is a master of his craft, with a strong grasp of the fundamentals, as well as a flair for new techniques and sourcing quality ingredients. Their creations are the talk of the town, consistently exceeding expectations with a “wow” factor. YOUNG F&B LEADER With remarkable achievements at a young age, this recipient is a force to be reckoned with. Under 30 years old, the winner of this award is a young pioneer has made headlines in the Middle East’s competitive F&B scene with an exciting new restaurant or catering concept, an innovative F&B tech platform or a supply chain or food service solution. F&B HEAVYWEIGHT The heavyweight means business and business here is that of the dynamic F&B industry. A CEO of a restaurant group with a well-known brand, or a number of ventures, under their leadership, the F&B Heavyweight will be handling a portfolio of more than ten outlets in the GCC with a pipeline of openings in the near future reflecting strength and popularity. BARISTA OF THE YEAR There is nothing like a good coffee! The Barista of the Year will know the formula that works – and work it into the menu. From cappuccinos, to flat whites, ask any coffee lover and they will tell you, they are a force to be reckoned with. BARTENDER OF THE YEAR Armed with the best ingredients and a flair for good beverages, the Barista of the Year has a deep understanding of flavour combinations that work. They are familiar with the classics and are not afraid to experiment, all while successfully managing their time and maintaining outstanding customer service as well as teamwork skills. BEST RESTAURANT TEAM OF THE YEAR The UAE and region are home to some of the most dynamic teams in the industry, most of which have endured extra pressure during the pandemic. An F&B team who consistently demonstrates operational excellence and exceptional productivity along with attention to detail, the winning service team will have full control over internal communication and customer service. F&B MARKETEER OF THE YEAR Putting the brand out there and measuring success while gauging demand for newer offerings, a marketeer understands the market and can predict any obstacles or challenges – and formulate strategies and solutions to overcome them. The F&B Marketeer will have a clear vision when it comes to conceptualising, planning and implementing effective F&B campaigns RESTAURANT MANAGER/GENERAL MANAGER OF THE YEAR With one of the most hands-on roles in the industry, the Restaurant General Manager of the Year is responsible for a very successful restaurant brand born in the Middle East or abroad; they will be well-versed in the ins and outs of running a restaurant and boast a strong business acumen. F&B ENTREPRENEUR(S) OF THE YEAR The star of the stars, a visionary, the F&B Entrepreneur thinks across the board. From manpower to taking over the market, they bring new ideas to the table with their concepts, ensuring their model achieves the desired success rates and targets in no time. Who has made it to the top in the industry’s most challenging years? People Categories
69 HOTELNEWSME.COM | JULY 2021 LEADERS IN F&B AWARDS 2021 69 HOTELNEWSME.COM | JULY 2021 LEADING DELIVERY PLATFORM It has been a massive year for delivery, as all aggregators competed to win the hearts (and tummies) of hungry diners. A smooth, hassle-free experience is at the heart of successful delivery platform operations. Not only will the winner offer a user-friendly interface, but it will also ensure unmatched service from the moment customers sign in all the way to post-delivery assistance and complaint management. LEADING FOODTECH COMPANY This award category recognises the top foodtech company across all business operations and segments, including creativity in the solution created, the positive impact it has had on society and food security in the region, and the best use of technology coupled with a stellar customer experience offering. FASTEST-GROWING FOODSERVICE SUPPLIER This company will have continued to go from strength to strength, confounding the headwinds it faces with an innovative and dynamic approach to business, which has driven consistent sales growth. LEADER IN FOODSERVICE INNOVATION This award recognises innovative, new, or updated products and services which exemplify a company’s adaptability and resilience in three categories: sustainability, technology, and safety and health. Foodservice Categories Left: Leaders in F&B Awards 2019
70 JULY 2021 | HOTELNEWSME.COM THE BUSINESS HCNME Why have you chosen to launch this platform in the UAE? It was an obvious choice for a number of reasons both personal and professional level. On a personal note, the United Arab Emirates is my home; it is the place that has given me my greatest joys and made me the person that I am today. The country is one of the few places in the world that follows the principle that acceptance of all is a virtue. The number of different nationalities present in the UAE is a testament to that belief. On a professional note, UAE is one of the most progressive countries in the world especially on the digital front. It is a place that prides itself on being in the forefront of digital growth in this region. Innovation and perseverance are the bywords that have infused each and every aspect of life in the UAE. That also leads to a uniqueness in the cuisines available across the country. There are numerous places catering to the entire dias- pora of the UAE from American fast food to fine dining Mongolian cuisine. These are just two of the many reasons behind the birth of HAYAWIIA. The brand espouses the same ethos. For us, it is about inclusion and the uniqueness of product. Our philosophy will always be to provide as many options and cater to everyone’s needs. How do you see increasing demand for healthy and organic in the region? I think growth in terms of organic and healthy foods and lifestyle has always existed and with the advent of COVID-19, it has just urged people to move towards leading a more fitter and healthier lifestyle. This is definitely not a fad diet, this is a way of living. Understanding the importance of our own health coupled with the health of the world around us is a philosophy that is espoused by a wider audience than ever before. The surprising and ironic aspect is the fact that technology is helping that shift to take place, from better farming techniques to a better understanding of how food interacts with our bodies. That is the environment that has allowed HAYAWIIA to be accepted by the general public. In the past, HAYAWIIA would have been viewed as more of a niche market rather than the norm, but today, people have adopted such lifestyles and healthier eating habits. Our team is constantly finding new brands and vendors that will continue satisfying the needs of our fellow HAYAWIIANS aka our customers (as we’d like to call them!). Do you think hotels and restaurants will cater to this by purchasing more of said products? Most businesses in the past have generally been less inclined to pivot and change due to a number of constraints and biases. Consumer and brand interaction was less and there wasn’t an understanding of their needs. In today’s world that doesn’t stand true, now consumers have a voice. The advent of the internet age has created an environment where businesses are given a feed- back on a regular basis – with the help of digitization. A lot of that feedback is now focused on the importance of healthy and organic food. That is the catalyst that has created a shift, by this business segment and others, to move towards a more sustainable and healthier option profile. HAYAWIIA BRINGS HEALTHY, PREMIUM GOURMET FOODS TO THE UAE Derived from the arabic term for health, vitality and vigour, Hayawiia is a premium destination for gourmet food designed to cater to a healthy lifestyle. Meet Tahany Taher, co-founder, Hayawiia.
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72 JULY 2021 | HOTELNEWSME.COM NON GREAT TASTE ENTICING SOURCE 100% OF PROTEIN SIZZLE ON THE GRILL GMO SOY PROTEIN PLANT-BASED & JUICY TEXTURE G M H E N L I G H T E N E D F O O DS NOW SERVING PLANT-BASED SWEET EARTH ® AWESOME BURGER BURGER BURGER BURGER Register now to receive your free samples Connect with us on social media Contact Nestlé Professional UAE: 800 595950 | Visit: www.nestleprofessionalmena.com