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MARCH 2021 | HOTELNEWSME.COM IN THE LEAD Accor and Ennismore merge to create an unrivalled lifestyle hospitality powerhouse 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 ROAD TO RECOVERY Ras Al Khaimah shines on in face of challenges with new guest experiences PANNING OUT A Singaporean culinary master cooks up the right meals in Dubai TOPPING THE LISTS Jumeirah Group’s consistent approach to hospitality and F&B
4 MARCH 2021 | HOTELNEWSME.COM IN THIS ISSUE HCNME A LIFESTYLE REVOLUTION COVER FEATURE The merger between Accor and Ennismore ushers in a new era of hospitality 18 OPINION THE PANDEMIC EFFECT Meeting the Changing Palate of the UAE Consumer 22 MAKING DELICIOUS POSSIBLE Executive Chef Manal Ashraf and Head Chef Guarav Mahajan share their top recipes, brought to you by Nestlé Professional MENA 26 GM INTERVIEW JAMES BERRY, Cluster General Manager at Radisson Blu Hotel and Park Inn by Radisson 30 CONCEPT HOTELS HOLLYWOOD GLAMOUR Paramount Hotel General Manager Pascal Eggerstedt reveals the most unique features of the property 46 EVENT REVIEW Gulfood 2021 52 CHAIN FOCUS AT THE FOREFRONT OF INNOVATION Jumeirah Group 56 EMIRATE FOCUS THE ROAD TO RECOVERY Ras Al Khaimah 34
Always by your side to offer your guests an extra star Whatever happens the #1 destination for premium entertainment ''en français''
6 MARCH 2021 | HOTELNEWSME.COM 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 EDITORIAL 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
Rise to the top with French Cream In pastry and other branches of the culinary arts, there is no denying that cream is an essential ingredient. As a cooking element, it adds an incredible depth of flavor. European dairy cream, especially French cream, enhances the flavor of all preparations. It has an unparalleled melt in the mouth, and its softness on the palate is uniquely smoothing and comforting. No matter the level of the cooking skills, anyone can incorporate French cream to a range of dishes, from savoury to sweet. Dark Chocolate and Walnut Pavlova By Chef Aaliya Randeree Aaliya Randeree is a South African Pastry Chef trained in the UAE. She developped a rich walnut and dark chocolate pavlova, finishing the pastry by adding honey and rose-infused whipped european dairy cream.
8 MARCH 2021 | HOTELNEWSME.COM I f you had tried very hard to explain to me, two years ago, that a global pandemic would sweep the globe and prompt us to change the way we think – about everything – I would have asked you to check your medicine cabinet and try again. In all seriousness, I remember having an argument with a pharmacist over five years ago over the fact that I would never, ever need a box of 50 face masks; who knew that I would eventually run out (and stock up on pink and purple ones, too)? Well, my snazzy face masks were put to good use last month, when I attended my first massive physical event in a very long time. Gulfood 2021 was phenomenal – not only because of how well-organised it was, but also due to the sheer normalcy of how everything seemed to flow. “Am I dreaming?” I thought to myself as I made my way through halls and halls of eager, successful and business-hungry professionals. I wasn’t. Truth is, I was just attending an event in the UAE, a nation that knows how to face challenges head-on, no matter what. I even posted about it later on a particular social media platform with mildly questionable algorithms and was able to achieve traction; it was no small feat, all things considered. Genuine fellow professionals cheered me on. Yes, the world was in agreement, this was indeed a celebration of the return of something which we had all anticipated. Personally, I can’t wait to see what’s coming. There may have been an air of doom and gloom since last March, but I do think that better things are on the way. And it’s not just me holding a happy balloon and trying to convince the hospitality industry that the worst is behind us; my argument is supported by plenty of research and insights from the most prominent leaders around the globe. Get ready, because you’ll be seeing plenty of paragraphs dotted with “recoveries” and “optimism”. Hopefully, we’ll get to attend an event or two and feel what it’s like to be in the presence of greatness once again. As always, watch this space. Live events, online events and everything in between EDITOR’S NOTE HCNME DINA MAATY EDITOR dina@bncpublishing.net
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10 MARCH 2021 | HOTELNEWSME.COM Dubai’s Supreme Committee of Crisis and Disaster Management has announced that the Covid-19 precautionary measures introduced in the beginning of February will be extended until the start of Ramadan in mid-April. The decision, which was taken by the committee headed by Sheikh Mansoor bin Mohammed bin Rashid Al Maktoum, is based on an evalua- tion of the evolving Covid-19 situa- tion, data showing the effectiveness of intensified safety measures and the recommendations of frontline authorities, state news agency WAM reported on Friday. Precautionary measures to be ex- tended include the following: > Visitors allowed in shopping malls, and guests in hotel establishments and inside swimming pools and private beaches in hotels, will be limited to 70 per cent of the total capacity. > Restaurants and cafés will be required to close by 1am. > Pubs/bars will remain closed. > Indoor venues, including cinemas and entertainment and sports venues, will continue to operate at 50 per cent of maximum capacity and under intensified precautionary measures. > Intensified monitoring and inspection campaigns will con- tinue to ensure strict compliance with measures including physical distancing and face masks. > The Supreme Committee urged the public to continue observing precautionary measures, stressing that their commitment is critical to counter the pandemic. Observing preventive protocols and safety guidelines remain the most effec- tive ways of combating the virus, the committee added. DUBAI EXTENDS COVID-19 PRECAUTIONARY MEASURES UNTIL START OF RAMADAN NEWS HCNME
11 HOTELNEWSME.COM | MARCH 2021 Accor has announced that it hasseen signs of significant recovery in all regions in the third quarter, with a strong summer season in Europe, after the low point seen in the second quarter (RevPAR down 88.2% in Q2). The new restrictions implemented by European governments in response to the resurgence of the epidemic in the last quarter halted the summer recovery. Consolidated RevPAR was down 66.2% in Q4 and RevPAR in Europe was down 73.1%, while the gradual recovery continued in other regions. During full-year 2020, Accor opened 205 hotels, i.e., 28,942 rooms, confirming the appeal of the Group’s brands to hotel owners. At year-end 2020, the Group had a hotel portfolio of 753,344 rooms (5,139 hotels) and a pipeline of 212,000 rooms (1,209 hotels), of which 73% in emerging markets. As of December 31, 2020, 82% of Group hotels were open, i.e., more than 4,000 units. Sébastien Bazin, chairman and chief executive officer of Accor, says, “In 2020, the hotel industry navigated an unprecedented crisis. In response to the pandemic, Accor, its employees and its owners made an extraordinary effort across the globe to support those most affected, continuing to uphold their values of generosity, hospitality and sharing. At the same time, the Group’s rollout of measures to protect its financials was quick and disciplined.” “The measures delivered benefits over the second half of the year and helped limit the impact of the health crisis. The Group also continued with the rollout of large-scale initiatives to plan ahead for the economic recovery and consolidate its leadership position in lifestyle: implementation of a new streamlined and agile organization, a merger with Ennismore through the creation of a dedicated entity comprising 12 unique hotel brands, and the signing of a strategic partnership Dubai’s attractions have put in place a range of precautionary measures to give UAE residents and visitors the continued confidence to enjoy a diverse range of experiences within a safe environment. Dubai’s Department of Tourism and Commerce Marketing (Dubai Tourism) is working closely with relevant government entities and industry stakeholders to ensure all safety measures at places of interest across the city including popular attractions, are being effectively implemented. Comprehensive steps including specialised staff training programmes have been adopted by a range of attractions to protect their guests, in addition to the stringent hygiene meas- ures established across all customer-facing touchpoints of the visitor interaction. With the health and safety of residents and tourists being the utmost priority, the guidelines are constantly being reviewed and updated by the public health authorities. Dubai has introduced the ‘DUBAI ASSURED’ stamp, a compli- ance programme to ensure that all establishments within the tourism ecosystem have implemented the health and safety protocols. The stamp, which is re-issued every two weeks upon further verification by inspectors from relevant govern- ment entities, serves as a visual identity to reassure guests that all stringent safety and hygiene measures prescribed by the authorities have been adhered to. Leading shopping malls, souks, family entertainment centres, attractions and event venues have been inspected and certified with the ‘DUBAI ASSURED’ safety seal. Dubai’s successful citywide management of the pandemic led to the World Travel & Tourism Council (WTTC) awarding the city the ‘Safe Travels’ stamp, instilling further confidence in global travellers and encouraging them to select Dubai as their destination of choice. In addition to visitors being required to wear face masks and practice social distancing, a range of new precautionary meas- ures have been adopted by Dubai’s attractions and experiential operators. The below highlights a number of procedures that have been implemented, but is not exhaustive of the compre- hensive measures deployed by attractions across the city. ACCOR SEES ‘SIGNIFICANT RECOVERY’ IN ALL REGIONS IN Q3 2020 DUBAI ATTRACTIONS CONTINUE TO WELCOME GUESTS WITH SAFETY MEASURES IN PLACE NEWS
12 MARCH 2021 | HOTELNEWSME.COM OPENINGS & LAUNCHES HCNME L ucky Fish, a new restaurant and bar, has opened its doors on West Beach, Palm Jumeirah. The menu is inspired by the flavours of the ocean and the Mediterranean region, highlighting Italian, French and Spanish cuisine, showcasing quality seafood and meats. Working with local fisherman, Lucky Fish will present an eye-catching daily display of fresh seafood on ice on its signature, antique sailboat. Highlights from the menu include freshly served Seafood Platters, Black Angus Carpaccio, Beluga Caviar, a rich Carabinero Risotto and homemade Spaghetti served with a choice of fresh fish. Operating a zero-plastic policy behind the bar, Keagan Van Dyk, Bar Manager, encourages guests to order ‘out-of- the-box’ and explore the creative flavours of his beachside libations. Signature drinks to indulge in include their Lucky Spritz, a contemporary take on a classic with Yuzu tonic and coconut water; the Rosey Nose, a refreshing concoction of flavours including strawberry, plum, umeshu and sparkling grape; and the full-bodied Golden Sands with roasted nut syrup, hazelnut liqueur and cream. For those who are more health conscious, a generous selection of mocktails feature exotic fruits and flavours including the For-avo Green, with broccoli juice, spinach juice, honey, fresh apple juice and lemon. Lucky Fish Restaurant opens on Dubai’s Palm Jumeirah
13 HOTELNEWSME.COM | MARCH 2021 OPENINGS & LAUNCHES Aloft Abu Dhabi has teamed up with Elli’s Kosher Kitchen to launch a catering service, which will distribute authentic kosher-certified food to hotels in the UAE. Elli’s Kosher Kitchen is the largest kosher food provider in the UAE. The business was estab- lished in 2019 by Dubai resident Elli Kriel and is the only caterer in the country to be certified by the world-recognised Orthodox Union. Under the agreement, Elli’s Kosher Kitchen will establish a food preparation and distri- bution centre at Aloft Abu Dhabi, a Marriott International hotel located at Abu Dhabi Na- tional Exhibition Centre (ADNEC). Elli’s Kosher Kitchen will facilitate everything from small- to large-scale catering operations for private, government and public organisations, and provide kosher room service options across all hotels in the UAE. Aloft Abu Dhabi teams up with Elli’s Kosher Kitchen to launch catering service Emaar Hospitality Group has announced the opening of its first resort under the Vida Hotels and Resorts brand in Umm Al Quwain. Vida Beach Resort, Umm Al Quwain includes 135 rooms and suites. Rooms feature sleek furnishings and include in-room technology, and complimentary Wi-Fi, with a 24-hour concierge service. Plus, eight chalets all located directly on the beach, featuring two bedrooms with a spacious living room and private outdoor area. Dining outlets at the resort include Stage2 – a laid-back lounge serving hot and cold beverages, and Origins, known from Vida Emirates Hills. SOCAL is the resort’s quirky rooftop bar inspired by a southern Californian vibe for dreamers, trend-setters and creators. To celebrate the opening, Vida Beach Resort, Umm Al Quwain has announced a special all-inclusive opening offer. Guests can celebrate with up to 40% off on all-inclusive packages with rates starting from AED 548 per person, including house beverages from noon until 11pm and breakfast, as well as a specially curated island-vibe lunch and dinner menu. Vida Hotels’ first resort is now open at the emirate of Umm Al Quwain
14 MARCH 2021 | HOTELNEWSME.COM OPENINGS & LAUNCHES HCNME Hilton’s latest leisure resort, the Hilton Abu Dhabi Yas Island, developed by Miral, welcomes its first guests today. The hotel is set within Yas Bay’s Waterfront, a destination on the Southern end of Abu Dhabi’s Yas Island, giving guests immediate access to the waterfront’s retail and food and beverage outlets, as well as world-class entertainment and nightlife experiences. H.E. Mohamed Khalifa Al Mubarak, chairman of Miral, commented: “The opening of Hilton Abu Dhabi Yas Island is yet another successful milestone for us and a great addition to Yas Bay’s waterfront. We are proud of our growing partnership with Hilton the global brand, which will see more hospitality offerings on the island soon. This is a great testament to our commitment in positioning Yas Island as a top global destination for leisure, entertainment and business.” Jochem-Jan Sleiffer, president, Hilton, Middle East, Africa & Turkey, says: “In Hilton Abu Dhabi Yas Island we could not have wished for a better property through which to mark the return of our flagship Hilton Hotels & Resorts brand to the UAE capital. We’re proud to be working with visionary owners in Miral, in forming part of the exciting growth of a multi-purpose entertainment destination. Together, we’re bringing a unique offering to the market with cutting- edge technological features designed to enhance guest experience and promote sustainability.” Featuring 545 guest rooms (including 59 suites) the wide range of facilities on offer include signature dining and cafés, a fully equipped Kid’s Club, a Beach Club, a temperature-controlled outdoor pool, a spa and fitness centre, and a multi- purpose conference centre. As well as receiving complimentary access to Yas Waterworld Abu Dhabi, Ferrari World Abu Dhabi, and Warner Bros. World™, resident guests will be in close proximity to the Etihad Arena, Abu Dhabi’s first-of-its-kind multi-purpose indoor entertainment venue, and Yas Marina Circuit – home of the Abu Dhabi Grand Prix. Hilton Abu Dhabi Yas Island is the first of three new Hilton properties, developed by Miral, to open on Yas Island. Hilton is now looking ahead to the opening of DoubleTree by Hilton – Yas Island Residences and the WB™ Abu Dhabi, the world’s first Warner Bros. branded hotel, which will be part of Curio Collection by Hilton. Leisure resort Hilton Abu Dhabi Yas Island opens its doors
15 HOTELNEWSME.COM | MARCH 2021 OPENINGS & LAUNCHES Citymax Hotels, the group’s award-win- ning mid-market brand, has launched its first 4-star property. Citymax Hotel Business Bay boasts 348 spacious rooms and suites, including queen beds, twin beds, interconnecting family rooms, executive rooms, suites and wheelchair-accessible rooms. Each room features free WiFi, a workstation with Bluetooth connectivity, a sleeper sofa, complimentary amenities and a 10-inch luxury mattress. Located in the heart of Downtown Dubai, Citymax Hotel Business Bay is a 10-minute drive from The Dubai Mall, Burj Khalifa and the Dubai International Finan- cial Centre (DIFC), and a 15-minute drive from the Dubai International Airport Raj Rana, CEO – Citymax Hotels & Foodmark says: “We’re delighted to an- nounce the opening of the all-new 4-star Citymax Hotel Business Bay, an important milestone for us at Citymax Hotels and Landmark Group. We’re truly excited for the fruitful journey ahead and look for- ward to offering our guests an enhanced experience while maintaining efficiency, value for money and the highest quality of service.” The food and beverage offering com- prises Sizzling Wok promising quirky interiors, Asian street food and K-Pop vibes. Plus, Brew House, an American Smokehouse and Beer Garden. The all- day Citycafe, Aqua rooftop pool bar and Lavazza 24-hour coffee shop complete the mix. If in town for business, the Execu- tive floor will provide the extra privacy needed. The hotel’s four meeting rooms come complete with modern audio/visual equipment, tailored food and beverage menus and free parking. The rooms offer flexibility and can be transformed into one extra-large room if required. “We have redefined the brand in the present era of hospitality to emphasize consistency, comfort and convenience. Our loyalty factor has always been high and though we have entered the 4-star segment we have ensured that the ambi- ence of the Citymax experience has only been enhanced,” adds Satish Nambiar, general manager – Citymax Hotel Busi- ness Bay, Dubai. Citymax Hotels’ first 4-star property opens in Downtown Dubai
16 MARCH 2021 | HOTELNEWSME.COM 16 FEBRUARY 2021 | HOTELNEWSME.COM APPOINTMENTS HCNME sbe has announced the appoint- ment of Spencer Hayato Wadama as general manager of SLS Dubai, set to open in the second quarter of 2021. This news comes on the heels of Accor’s recent announcement regarding its planned venture with Ennismore, which will see the crea- tion of one of the world’s largest and fastest growing lifestyle and enter- tainment operators, set to include SLS Hotels & Residences. Accor’s in- troduction of the SLS brand to Dubai follows the hospitality company’s global expansion of its luxury and premium lifestyle portfolio as part of a recent acquisition of sbe’s hotel brands. “We’re thrilled to welcome Spencer to the sbe family, joining a roster of incredible general managers across our portfolio,” says Chadi Farhat, chief operating officer at sbe. “Spencer’s enthusiasm, energy, charisma and regional experience will set SLS Dubai up for success. As a team, we have no doubt that Spencer will carry out a phenomenal job and develop a fantastic local team, making SLS Dubai a global destination for locals and global travellers alike”. “It’s an honour to join the sbe fam- ily and to be leading the SLS Dubai team as we embark on this highly anticipated opening in Dubai. The quality of the service, top-of-the-line facilities, amenities and the skilled team are striving to deliver on the SLS brand promise,” stated Spencer Hayato Wadama, general manager of SLS Dubai. “I’m looking forward to exhibiting my skills and working hard to achieve even higher levels of hos- pitality, promising and delivering our guests upscale, memorable experi- ences that only SLS Dubai can offer”. With 30 years of experience in man- aging luxury hotels, along with exten- sive know-how and skills in a variety of fields in regard to luxury properties around the world, Wadama will lead SLS Dubai with his strategic planning and commitment to delivering luxury experiences. Wadama has held senior management positions for over a span of 12 years and has worked across three continents: North America, Asia and the Middle East. He will oversee the day-to-day operations, including management of the hotel’s executive team and hotel employees, as well as the roll-out of the hotel’s launch that is well under- way. Wadama and the team at SLS Dubai will carry out a new vision for the future of the stories Burj Khalifa district property. Prior to his current position, Wadama served as general manager at Jumeirah Living Marina Gate, as well as Jumeirah Al Naseem where he directed the operating, sales and marketing efforts for the properties within a competitive and expanding market and collaboratively dealt with staff members to achieve common goals and objectives. He also served as general manager at the Armani Hotel in Dubai, where he gained expertise in hospitality operations, sales, staff development, making him a valuable asset within the hospitality management industry. SLS Dubai Hotel & Residences comprises 254 hotel rooms, 321 hotel apartments and is one of the tallest hotels in the region. It features sbe signature culinary concepts Fi’lia, an authentic Italian restaurant, and Carna, a contemporary steakhouse. S Bar, sbe’s mixology lounge is located in the lobby, as well as signature roof- top nightlife venue, Privilege. EllaMia is a sophisticated café that brings its dedicated Los Angeles-based coffee culture to Dubai and at 12 Chairs Caviar Bar, caviar takes centre stage, reserved for only 12 guests, to experi- ence and indulge. SLS Dubai will mark the opening of the seventh SLS hotel, with seventeen additional destinations across North America, South America, and Asia within the next five years, including SLS Cancun which is now open, and SLS Puerto Madero opening in 2021. The property will be part of the ALL Accor Live Limitless Loyalty pro- gramme, where guests will be able to earn and redeem points when staying at the hotel. sbe names general manager for SLS Dubai Hotel & Residences
17 HOTELNEWSME.COM | MARCH 2021 APPOINTMENTS Conrad Abu Dhabi Etihad Towers appoints new executive team Conrad Abu Dhabi Etihad Towers is the first property from Hilton’s luxury portfolio to open in the UAE capital. With a new leadership team in place comes a new direction to deliver an inspired stay for guests. The team, made up of highly experi- enced, hand-picked individuals has been tasked with leveraging their creative tal- ents, interpersonal skills and operational expertise to elevate the hotel’s current offering and place it firmly on the map as a must-visit destination. ALESSANDRO REDAELLI GENERAL MANAGER Described by his colleagues as a distin- guished hotel professional, Redaelli has accumulated more than 20 years of expe- rience in the hospitality industry, leading to an immense amount of knowledge of hotel fundamentals. ASHWIN BHAT COMMERCIAL DIRECTOR Working primarily in the hotel sector, Ashwin Bhat has had extensive experience in revenue management, front office op- erations and sales & marketing roles with progressive experience in reservations and an emphasis in driving fair market share throughout his 14-year career. JEAN PITTION DIRECTOR OF F&B Jean Pittion joins the Conrad Abu Dhabi Etihad Towers team from his role as gen- eral manager of Hakkasan Jakarta. In his new role, Pittion will focus on elevating the property’s F&B offering by driv- ing quality and implementing creative activations at signature venues including VaKaVa, Nahaam and Observation Deck at 300. TAREK G. JARROUJE DIRECTOR OF HR Previously the director of human resourc- es at Conrad Dubai, Tarek G. Jarrouje has made his mark on several high-profile properties throughout the region during his 20-year career. He will bring his finan- cial acumen, commercial awareness and ability to successfully manage budgets while optimising quality to his new role at Conrad Abu Dhabi Etihad Towers, where he will focus on inclusion, agility and talent management with an emphasis on skill development and digitalisation. NICHOLAS FERNANDEZ CHIEF ENGINEER Joining the team from Accor’s Mercure Hotel Suites and Apartments Dubai, Nicholas Fernandez is a highly expe- rienced director of engineering in the luxury hospitality sector with more than 20 years of experience in the UAE. ANNA DIKOVITSKAYA DIRECTOR OF QUALITY A hospitality professional with more than 10 years of experience, Anna Dikovits- kaya’s strengths lie in quality improve- ment and continuous innovation, project management, brand compliance as well as customer and market research. Her ability to analyse and interpret key indica- tors have enabled her to specialise in hotel online reputation management and establish guest experience systems. LESLIE WEDDLE DIRECTOR OF MARKETING Having worked in hospitality for more than 10 years, Leslie Weddlehas is an ar- ticulate young hotelier with a strong mar- keting and communications background. Joining the team from Conrad Dubai, Weddle is keen to take on new challenges and to continue learning as she progress- es in her professional journey. JURGEN ZIROVNIK DIRECTOR OF FINANCE Jurgen Zirovnik’s appointment as director of finance marks his return to the UAE’s capital as he joins Conrad Abu Dhabi Eti- had Towers from his previous role as area director of finance for Western Europe with Marriott International. Conrad Abu Dhabi Etihad Towers is the first property from Hilton’s luxury portfolio to open in the UAE capital. With a new leadership team in place comes a new direction to deliver an inspired stay for guests.
18 MARCH 2021 | HOTELNEWSME.COM A s we look towards a much-needed recovery throughout 2021 enabled by the rollout of national vaccination programmes, both here in the UAE and across the world, there are clearly green shoots of optimism for the hospitality industry. With hospitality and wider food services sectors still recovering from the impact of lockdowns, pandemic restrictions, and reduced footfall because of Cov id-19, the opportunity for any competi tive advantage cannot be missed. What has become apparent through out this prolonged pandemic era is that it has changed consumer behaviours, at titudes, and driven changes to decisions around purchasing – none more so than on the food sector. By having a better understanding of these changes to con sumers, the hospitality and food produc ers can ensure that they are aligned on what to serve up to meet the changing needs of the consumer – this will in no doubt provide a clear advantage. The results of a Bord Bia - Irish Food Board - commissioned survey studying the impact that the pandemic is having on the UAE consumer back this up. The findings are revealing, they indicate significant changes to our attitudes towards food since the pandemic. People across the UAE are increas ingly much more focused on the health benefits of the food they are eating, they are choosing food products that they be lieve will boost their personal health and wellbeing. Our findings show that half of all adults report that the nutritional content and the naturalness of their food and drink is now more important because of the pandemic. Country of origin is taking greater precedent in the pandemic era Where the food being served originates from, its country of origin, has become more important than ever since the pandemic. Over half of people that we surveyed, 52 per cent, indicated that the traceability of their food and drink is more important. This greater interest in food provenance indicates that some people may make their food selections based on the country of origin of the product which is linked to attaching higher values to animal welfare and environmental aspects. Food safety standards since the pandemic are more front of mind for the more health focused consumer with 56 per cent stating this was more important now. OPINION HCNME Meeting the Changing Palate of the UAE Consumer The Pandemic Effect By Alice McCutcheon, Market Specialist - Middle East, Bord Bia
19 HOTELNEWSME.COM | MARCH 2021 For Ireland, with its world standards for food quality and sustainable food production being adhered to by Irish food producers, it’s clear why their produce and ingredients are being se lected more and more – based on these survey findings, the trend is likely to increase even further. With Ireland’s long heritage of pro ducing high quality food, the country has around 80 per cent of its rich agri cultural land dedicated to pasture. This heritage transitions into delivering the exceptional taste of Ireland with its world renowned reputation for serv ing up the highest quality ingredients which adheres to world leading stand ards but also have the added peace of mind knowing it has been produced sustainably. These standards take the form of the Bord Bia Quality Mark, awarded to the Irish food producer, indicating that they have passed strict standards around food safety, animal health and welfare and care for the environment. Ireland’s commitment to sustain able food production is more impor tant than ever. Irish food producers can showcase their commitment to producing food in a sustainable man ner through Bord Bia’s Origin Green sustainability programme. This ad ditional kitemark is the only sustain ability programme of its kind in the world that operates on a national scale in uniting the Government of Ireland, the private sector, and food and drink producers. The taste of Ireland is increasingly the premier choice for the savvy consumer in the Middle East Irish food producers are increasingly winning in the global export race for food and drink products. Here in the UAE and wider Middle East region, Irish food exports increased by 12 per cent last year, with dairy products alone having increased by 15 percent to a staggering AED 1.5 billion, mak ing the region a key strategic market choice for Irish food producers. With Dubai and the wider UAE amongst the top travel destinations for the year ahead, the hospitality industry will be doing all it can to provide the highest quality experience for every visitor and with safety proce dures being front and centre through out. The same goes for the domestic tourism market which has observed an increase of staycations by residents. Additionally, we have witnessed some resurgence in eating out as con sumer confidence has started to return driven in the main by the large-scale vaccination programme - but there is still some way to go to return to the pre-covid numbers of diners that were experienced previously. With the results of the Bord Bia survey, it’s clear to see how hospital ity providers can aim to improve their competitive advantage by making the quality of the food they serve up a key feature, with the emphasis on country of origin playing such an important factor in the changing food palate of the consumer as a result of the pan demic. Irish food producers are lined up and ready to help the hospitality sector excel through the offer of a strong country of origin product with exceptional quality and the taste of Ireland that has become synonymous with premier taste. MEETING THE CHANGING PALATE OF THE UAE CONSUMER Alice McCutcheon People across the UAE are increasingly much more focused on the health benefits of the food they are eating.
20 MARCH 2021 | HOTELNEWSME.COM C hef Middle East has announced the launch of its seafood process ing solution, as part of its regional growth strategy – a simplified premium offering which aims to cater to demand from foodservice operators. This week, the distributor announced the expan sion of its operations with a seafood processing solution for the UAE market. Over the years, and based on customer and market demands, Chef Middle East (CME) has continuously developed its seafood category and now carries an extensive range of fresh and frozen products imported from different parts of the world. With this constant growth mindset, paired with a strong understanding of the local market and a keen focus on anticipating customers’ needs, CME’s seafood team of experts have just launched a new fish-processing facility. Through it, the distributor will be able to increase its current wide range of items and bring to market a ready-to- use seafood through processing fresh fish fillets, customised portions, value-added products and more. Mathews Philip, seafood category manager at CME says, “The main opportunity that this solution brings to the market is the fact that it will enable us to customise our offering based on foodservice customers’ demands for tailor- made, unique products, with a cost-saving element, as a result of processing fresh seafood locally.” Since its inception in 1995, CME has built a strong reputation for service excellence and has always made a point to place customers’ feedback and satisfaction at the top of their priority list. By launching this new range of fresh processed seafood, the distributor fulfils its continuous promise to deliver the best qual ity ingredients, while expanding its footprint in the industry through providing the market with an ever-evolving range that adapts to today and tomorrow’s customers’ needs. “Chef Middle East’s new range of fresh pro cessed seafood products aims to bring to the mar ket a solution for all kitchen professionals who are looking for quality, convenience, consistency and time efficiency. Typically, our customers prefer From The Sea “POPULATION GROWTH AND RISING INCOME LEVELS WILL DRIVE THE INCREASING DEMAND FOR PROTEIN IN GENERAL AND SEAFOOD IN SPECIFIC.” SUPPLIER WATCH HCNME Chef Middle East diversifies its seafood offering, launches new processing facility
21 HOTELNEWSME.COM | MARCH 2021 getting their fresh seafood items from European origins, so we would surely like to maintain that. However, we’d also want to promote and support locally grown and sourced products, which will help us widen our range and offer a solution to even more foodservice operators, depending on their needs and focus. For the launch of this new product range in the UAE market, we’ve decided to develop our own brand, Catch.95,” adds Philip. “Catch.95. enables foodservice operators to buy seafood from world-class suppliers of the freshest and highest quality line of products with salmon, tuna, shrimps, seabream, sea bass and much more in the range. The marketplace is chang ing, and Chef Middle East aims to ensure that it offers solu tions that adapt to its customers’ requirements, while being mindful of convenience, with higher quality products for the growing regional market. Committed to quality and transpar ency, the distributor’s brand of seafood ‘Catch.95.’ is all about premium products which are traceable from fleet to table.” “Lately, convenience has become among our customers’ big gest requirements. With the launch of this new processing seafood solution, CME will not only offer convenient options, but also prioritise the premium quality standards that it’s known for in the region. This will definitely attract customers and encourage them to select us as their partner of choice,” explains Philip. Population growth and rising income levels will drive the increasing demand for protein in general and seafood in specific. In fact, according to a study by SEMrush in 2019: “The GCC forecasts more demand for seafood”, with a UN body estimating that the region’s fishing industry produces 392,000-tonnes of fish per year. This figure can be compared with the forecast that, by 2030, consumption in the UAE alone is predicted to cross the 900,000-tonne barrier. Moreo ver, the GCC’s demand for fresh fish products from local, regional and global fish suppliers is expected to grow by eight per cent annually until 2030.” CME’s Seafood processing solution will boost in-country operations, bringing high quality, fresh seafood products with better value and convenience to customers, resulting in consistent and flavourful offerings that create a memorable dining experience, every time. Images courtesy of Chef Middle East CHEF MIDDLE EAST LAUNCHES NEW PROCESSING FACILITY CHEF MIDDLE EAST’S NEW RANGE OF FRESH PROCESSED SEAFOOD PRODUCTS AIMS TO BRING TO THE MARKET A SOLUTION FOR ALL KITCHEN PROFESSIONALS
22 MARCH 2021 | HOTELNEWSME.COM Can you give us a glimpse of your career journey so far? During my career, I have gained an exceptional track record in hospitality, developing and testing recipes and techniques for high quality food preparation, while minimising costs and supply waste. In addition to working in many restaurants in Dubai, my achievements include presenting a cooking show on Hawas TV, in Dubai. I have been recognised as a senior member of both the Syrian and Emirates Culinary Guilds. My key competencies include carving fruit and watermelon, catering buffet design, and food styling for sessions resulting in irresistible photos. What’s your favourite dish to eat and why? I like beef steak, especially Tomahawk, as the meat is usually tender and well- marbled, which is great because there’s something special about the flavour and smell of cooked ribeye fat. It’s a true crowd-pleaser due to its rich taste and juiciness. Also, the steak bone makes for impressive presentation. What are you cooking up today? Tell us more about the dish. I’m making roasted beef tenderloin with mushroom gravy sauce, mashed potatoes and vegetables; it’s quite simple to prepare and, with a few tips and tricks, the cut is the most tender and delicious one available. However, it’s pricey, so you want to be sure that you know what you’re doing. I also like to roast whole heads of garlic in with the beef while it cooks, then it’s served alongside the meat. As a chef, what are the top ingredients and products you’re using these days? Olive oil, chicken, and beef stock, tomato sauce, dry goods, and the spice rack; I also like MAGGI products. What are some of the most recent important food trends you can tell us about? I think the biggest trend now in food is healthy green leaves mixed with quinoa and fruits, which I like and offer on my menu. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? I advise them to develop their products to meet market needs; our work as chefs always requires new ideas and a variety of dishes, and so they are our partners crafting good food. MAKING DELICIOUS POSSIBLE HCNME CHEF MANAL ASHRAF A SYRIAN NATIONAL, ASHRAF HAS 20 YEARS OF CULINARY EXPERIENCE, 10 OF WHICH ARE IN THE UAE. EXECUTIVE CHEF “I think the biggest trend now in food is healthy green leaves mixed with quinoa and fruits, which I like and offer on my menu.”
23 HOTELNEWSME.COM | MARCH 2021 FIND OUT MORE ABOUT US HERE: • 250 g Beef tenderloin steak • 10 g Salt • 5 g Black pepper • 40 g Rosemary leaves • 10 g Olive oil • 200 g MAGGI® Mashed Potato powder • 100 g Butter • 50 g Fresh cooking cream • 50 g White pepper • 50 g Chives • 100 g Asparagus • 100 g Snow peas • 100 g Yellow zucchini • 100 g Baby carrots • 100 g MAGGI® Demi Glace powder • 100 g Mushroom • 50 g White onion INGREDIENTS BEEF TENDERLOIN WITH MUSHROOM GRAVY SAUCE
24 MARCH 2021 | HOTELNEWSME.COM What’s your favourite dish to eat and why? There are so many, but I love the Thai, spicy chicken cashew nut-fry with oyster chili sauce, as its has a sweet and spicy taste. The dish is made with chicken breast slices, coated with corn and tempura flour, which make it extra crispy; its then coated with the freshly made sauce, and served with sticky rice. What are you cooking up today? Tell us more about the dish. Today, I’m cooking chicken cashew nut stir fry with oyster and chili sauce, mixed with capsi- cums and onion, and served with sticky rice. As a chef, what are the top ingredients and products you’re using these days? I always have different types of mushrooms, vegetables and sauces in my kitchen. What are some of the most recent important food trends you can tell us about? As the market is now more aware of what consumers have on there plates, many are looking for plant- based, healthy foods; even trendy fast food is now in demand. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? The product needs to be simple and understood by the consumer; each menu item should be explained in detail, along with the calorie count clearly mentioned. Can you give us a glimpse of your career journey so far? I started my career as a chef in Hotel Equitorial, in Malaysia, after I completed my hotel management degree. While working with the hotel, I got an opportunity to work with Liwa Minor Group in Dubai in 2014, when I was selected to take on the role of chef de partie as a part of the pre-opening team, and I became a part of many successful concepts. While working with Liwa Minor, I got the chance to set up many cafés and restau- rants, which has given me more opportunities for my journey as a chef. MAKING DELICIOUS POSSIBLE HCNME CHEF GUARAV MAHAJAN AN INDIAN NATIONAL, MAHAJAN HAS 10 YEARS OF CULINARY EXPERIENCE, SEVEN OF WHICH ARE IN THE UAE. HEAD CHEF “Many are looking for plant-based, healthy foods; even trendy fast food is now in demand.”
25 HOTELNEWSME.COM | MARCH 2021 FIND OUT MORE ABOUT US HERE: • 150 g Fresh chicken breast • 5 ml Oil • 2 Cloves • 20 g Corn flour • 50 g Fresh ground Thai chili paste • 30 g MAGGI® Oyster Sauce • 10 g Green capsicum, diced • 10 g White onion, diced • 5 g Spring onion • 200 g Thai jasmine rice INGREDIENTS CHICKEN STIR FRY
GM INTERVIEW HCNME Speaking From Experience CLUSTER GENERAL MANAGER AT RADISSON BLU HOTEL, DUBAI MEDIA CITY AND PARK INN BY RADISSON, DUBAI MOTOR CITY JAMES BERRY 26 MARCH 2021 | HOTELNEWSME.COM
What were some of the hotel’s most important milestones throughout the years? Radisson Blu Hotel, Dubai Media City has been amazingly resilient to the ebb and flow of the Dubai market over fifteen years, and now its third crisis after 2009 and then SARS. However, I think the most important milestones are those of team members who celebrate another service anniver sary each year. When I hear they are “employee 003 or 004”, I think it’s such a powerful, positive emotional moment, that moment of realisation of how impor tant our team is, and how much effort and commitment it takes to achieve 10 year, and some 15-year, anniversaries after the hotel’s 15th birthday. What are some of Radisson Blu Media City’s best-kept secrets to succeeding in the market, especially as you celebrate your 15-year anni versary? I can tell you three simple ones; adapta bility, as there were times when the hotel filled itself because of the amazing brand power and superior location, but today we have to cater for all types of guest and find new opportunities. Tenacity, we always find a way to evolve, to create, to keep up. We have trekked the UAE, created “water for workers”, and delivered the infamous Brexit Brunch in my three-year tenure alone (I should have dined out at that brunch for the whole year, in hindsight). Loyalty, my guests tell me how to run ICON Bar because they know it better; our loyal following in Certo maintains a level of expectations that keeps our qual ity standards so high, we’re a Top 5 Italian Restaurant in Dubai on Tripadvisor. The rest I can’t tell you, or they wouldn’t be secrets, would they? As the pandemic continues into 2021, how are you planning on moving forward? I checked around my office, and I could not find a manual for this, so “positively, but cautiously” is my short answer. We see the light at the end of the tunnel now with the impressive vaccination drive in the UAE, but it’s fair to say the train is going very slowly. Everything is month to month, you need to keep a balance on pushing forward, but protecting what you have now, and prioritise safety and welfare over anything else. >>> B erry, 42, from Northamp tonshire, England, began his management career as general manager in 2008 and brings with him over 20 years of experi ence in the hotel and hospitality industry. Prior to moving to Dubai, he had been serving as general manager at Sofitel London Heathrow Hotel, after spending two years as a general manager at Sofitel London Gatwick Hotel. Before that, Berry spent four years with Guoman & Thistle Hotels, now known as glh, in London, as VC general manager at The Tower Hotel and acting general manager of The Cumberland in Marble Arch. He has also previously worked with Radisson Hotel Group as general man ager of Park Inn Peterborough, during which he also oversaw the opening of the Park Inn Rotherham, and at Park Inn Thurrock. SPEAKING FROM EXPERIENCE | JAMES BERRY 27 HOTELNEWSME.COM | MARCH 2021
28 MARCH 2021 | HOTELNEWSME.COM GM INTERVIEW HCNME Certo entrance
29 HOTELNEWSME.COM | MARCH 2021 One of our highest priorities is the continued health, safety and secu- rity of our guests, team members, and business partners, which is why we recently launched the Radisson Hotels Safety Protocol, a new programme of in-depth cleanliness and disinfection procedures, in partnership with SGS, the world’s leading inspection, verifica- tion, testing and certification company. These enhanced protocols, operational guidance and comprehensive health and safety procedures validated by SGS are adapted based on local require- ments and recommendations, to ensure guests’ safety and peace of mind from check-in to check-out. How have your F&B offerings evolved over the years? Certo, as I mentioned, is and has always been one of the top Italian restaurants in Dubai and still serves the best pizza. Icon and Tamanya everybody knows, which tells you that if you deliver a great product at a consistent high qual- ity with great service, then you don’t have to keep evolving what you are do- ing. If it ain’t broke, don’t fix it. What has your hotel brought to Dubai and what is it known for? I think it’s known by so many for so many reasons. Everyone you meet has either stayed there, or lived there “in the old days”, or had a meeting or an interview there. The Media City community has its own long -asting memories of the restaurants and bars; they are aggres- sively loyal to Icon or Tamanya, but rarely both, and Certo has had a loyal following, like a “corporate family feel” for many years. I think the hotel has brought one thing only a few properties in Dubai have and can bring – a history and reputation recalled with affection. What’s the most common guest profile at your property and why do you think it appeals to them? The hotel’s raison d’etre has not changed; it’s a corporate-focused property in a business district, part of a Radisson Hotel Group, one of the world’s largest hotel groups, and in the best location in the heart of Dubai Media City. In addition, we’re confident that we offer some great all-inclusive staycation options and fantastic F&B to leisure guests. How is the future looking? Different, for the foreseeable future anyway. I think we have all learned a lot; we have put the worst of it behind us, and if there is one positive for me, it’s that we all remembered how important it was to connect with people, no matter if it’s waving awkwardly at someone from three metres away, or online. I hope we all remember how impor- tant that is in the future. Images courtesy of Radisson Blu Hotel Dubai Media City “I think the most important milestones are those of team members who celebrate another service anniversary each year.” SPEAKING FROM EXPERIENCE | JAMES BERRY
30 MARCH 2021 | HOTELNEWSME.COM CONCEPT HOTELS HCNME How do you feel about your recent appointment and what do you aim to bring to Paramount Hotel Dubai? I’m very excited, indeed, and honoured to be working with such a unique and globally recognised brand and to be a part of its transition into hospitality. As the first Paramount Hotel in the region, it’s the flagship property of the brand, which will hopefully be the first of many. I look forward to contributing with my amazing team to provide our guests, or as we call them - ‘Our Leading Stars’, with a unique luxury lifestyle experi- ence and a cinematic touch, and to firmly establishing the brand in the market. I strongly believe we can merge the creative world of Paramount with the exciting world of hospitality, and we do so every day! Who doesn’t love movies which have inspired so many genera- tions? Now, we have the opportunity to combine this in a 5-star hotel environ- ment! Tell us a bit more about your journey and key milestones. From a very young age, I pretty much knew that I was destined to pursue my career in the international hospitality industry. I have been truly blessed to be able to work around the globe in this amazing industry over the years in senior corporate and luxury hotel operational roles. After completing my Hotel Manage- ment degree, I worked for a number of years in the Asia-Pacific in Thailand, Hong Kong, Singapore and Indonesia. From there, I moved to London and came to the region starting in the UAE, in Dubai. I had the pleasure of working in some landmark luxury hotels in Lebanon and various Gulf countries over the past years. My most recent role in the UAE was as cluster general manager, oversee- ing two hotels in Abu Dhabi prior to join- ing the team at Paramount Hotel Dubai, where I will be responsible for establish- ing and further developing the vision and brand values, overseeing all aspects of operations and future growth efforts. PARAMOUNT HOTEL GENERAL MANAGER PASCAL EGGERSTEDT REVEALS THE MOST UNIQUE FEATURES OF THE STAR-STUDDED PROPERTY Hollywood Glamour
PASCAL EGGERSTEDT, PARAMOUNT HOTEL What makes this hotel unique, and how were the F&B concepts and rooms de- signed to reflect that? The hotel features unique experiences, be it for the discerning leisure or business traveller. All aspects have been created with cinema in mind and a clear Hol- lywood connection. Our brand language contributes to the unique experience in a certain way, our guests are treated and addressed as ‘Our Leading Stars’; we do not speak about “employees”, but our team are “Cast Members”, and our uniforms are called “costumes”. Every- thing we do aims to include a theatrical element, which is expected from such a globally renowned entertainment brand. Our variety of F&B concepts have a Cali- fornian touch as Paramount was founded in 1912 in Hollywood and has been the centre of the cinema world since. For example, our signature outlet, “Pacific Groove” is a Californian-style seafood and grill concept, inspired by the famous coastal road trips, featuring one of the largest wood-fired grill and smokers in the city. Our multi-cuisine all-day dining restaurant is called “The Stage” and features a plethora of performances with live cooking stations and interactive kitchens. “The Malibu Deck” features street art and private cabanas named after Hollywood actors, and much more. You could simply step into the lifestyle of your favourite stars and be transported to the sunny shores of Malibu, LA in our pool deck. Our “Flashback” Speakeasy cocktail bar gives an immersive experience of the roaring 20s with regular live entertain- ment. A lot of Hollywood aspects have been captured and characterised in our rooms and suites. We’re very proud of our unique and elegant signature “themed” suites. Think of the Great Gatsby love story and imagine what Gatsby’s and Daisy’s apartment in Dubai would look like in the modern day – we have created the Charleston Suite to bring that to life. For those who would like to experience some “suspense”, they will love our “Don Corleone” suite. We’re also the first hotel in Dubai to launch our stylish “Pause” SPA with the exclusive “Chateau Berger” brand from the Cote d’Azur in the south of France. >>> “I think we will come out of this much stronger, with a new appreciation for life and a brighter future.” 31 HOTELNEWSME.COM | MARCH 2021
32 MARCH 2021 | HOTELNEWSME.COM CONCEPT HOTELS HCNME What are some of the challenges you have faced during the pandemic? I would like to reiterate, we’re all in this together and we have adapted to this new world. Taking into consideration that dining venues were not built with social distancing in mind, we have quickly ad- dressed this with precautionary measures by introducing separation screens in certain spaces. We provide the highest level of hygiene and safety for all our Stars and enforce use of masks and social distancing throughout the hotel. Let’s just hope and be positive that this pandemic will be soon behind us! Do you think that the worst is behind us? How will the industry recover? I definitely think the worst is behind us. We have learned and are recovering in a much faster pace here in Dubai than the rest of the world. I think we will come out of this much stronger, with a new appre- ciation for life and a brighter future. How do you ensure that staff stay moti- vated? As a leader, I find transparency, empathy and positive messaging to be critical ele- ments, especially in the current challeng- ing circumstances. We assure our Cast that this is a battle that we’re all fighting together and that they will be looked after. Also, we let them feel that they are very important to us and have introduced vari- ous new recognition programmes within the hotel so no Cast member will go un- noticed. We strongly believe a happy Cast makes happy Guests, who want to come back for a sequel! What are your future plans for the prop- erty? The planning is endless! A big part of Paramount is entertainment and, once all restrictions are lifted, we will continue our journey to become a unique entertainment destination for the region. We have new dining venue projects in the pipeline. We’re looking forward to events coming back, as we have unique facilities to host them in, such as our private. “We look forward to expanding the Paramount brand, as we’re preparing for the opening of the second Paramount Hotel on Sheikh Zayed Road later this year.”
34 MARCH 2021 | HOTELNEWSME.COM COVER FEATURE HCNME The merger between Accor and Ennismore ushers in a new era of hospitality By Dina Maaty A Lifestyle Revolution
35 HOTELNEWSME.COM | MARCH 2021 I n November 2020, French hospitality giant Accor announced that it had entered a new partnership with Ennismore, an innovative, independent operator, in order to form the world’s leading lifestyle entity – bringing together two of the sector’s biggest players in a game-changing move, which would set the tone for a myriad of exceptional, guest-centric experiences under 12 world-class brands. Owner of The Hoxton and Gleneagles, Ennismore’s merger with Accor, the group behind lifestyle brands including Mon- drian, SO/, Hyde, Mama Shelter, 25hours, 21c Museum, Tribe, Jo&Joe, and more, will result in a combined entity which will keep the Ennismore name. Sharan Pasricha, founder and CEO of Ennismore, and Gaurav Bhushan, CEO of Accor Lifestyle, will cooperatively lead the new lifestyle entity, of which Accor will own two-thirds and Pasricha one-third. The company will base its headquarters in London. “The essence of this partnership is rooted in benefitting from the scale, size, distribution, network and reach of Europe’s largest hotel company, Accor, and the independence, autonomy, authenticity, storytelling, and creativity of Ennismore,” says Pasricha. The young serial entrepreneur founded the business in 2011, and he oversees the overall strategy of Ennismore and its brands. Named as one of Condé Nast Traveller’s “50 People Changing the Way We Travel,” Pasricha leads a team of over 150 employees in his London and New York offices, and 2,500 across his hotels and restaurants. “The merger is about taking brands and ensur- ing that they live on in countries around the world, but also that they are purposeful, have meaning, depth and authenticity,” he continues. “A compelling culmination, it allows them to flourish under the independent, autonomous structure we created, but also benefit from the global reach and scale of Accor around the world.” The combined entity, at its inception, will comprise 12 brands with 73 hotels in operation with a committed pipeline of more than 110 hotels. Another 70 hotels, and over 150 destination restaurants and bars, are also under active discussion. Co-CEO Bhushan, who embarked on his career journey at Accor in Australia, has held various positions in operations and finance, followed by hotel development in the Asia-Pacific. He was appointed global chief development officer of Accor in 2015, where he was responsible for the group’s network development worldwide, as well as M&A and Strategic Partnerships. Under his leadership, Accor’s footprint experienced an unprec- edented expansion with the opening of one hotel a day on aver- age. Bhushan is a member of the Group’s Executive Committee, and he is also currently board member of Accor Invest, 25Hours, Banyan Tree, Rixos, and sbe. “I have been fortunate enough to be a part of this journey from the beginning,” says Bhushan. “With only two hotels in 2017, we began studying this space quite vigorously. Our main focus has always been analysing customers’ behaviour, trying to understand, very carefully, the choices they consistently make. Evidently, there had been a shift from a functional approach, to more experiential one. Hence, our focus was then directed towards building experience-led brands with that notion at the core.” For Bhusan, the pursuit of fulfilling experiences drives today’s guest, even if it comes at a higher price bracket. “People will travel very far just so they can savour the right stay. Even if you don’t have the best location in town, it’s all about crafting that for them.” It was precisely that which had prompted Accor, the largest hospitality company in Europe and the sixth largest worldwide, to aim for a more balanced portfolio. “The group has done an amazing job with the midscale and economy segments, with ever-popular brands such as Novotel, ibis and more. However, as we further build our portfolio and look at where the business world is headed, we’re seeking a stronger presence in the luxury and lifestyle domains,” he explains. “This partnership enables Accor to be at the forefront of life- style hospitality. With it, the group reinforces its offering in one of the fastest-growing segments of the industry. Accor’s Lifestyle operations represent five per cent of Accor’s fees, but over 25 per cent of pipeline fees. It will continue to be an important piece of the puzzle over the next ten to 20 years, as we consistently maintain this approach to business.” Chief Commercial Officer at Accor Yigit Sezgin also asserts that the merger will accelerate market penetration for the group: “I’m very excited to be a part of this organisation and its devel- opments, especially with our latest announcement regarding Ennismore,” he says. “Lifestyle will undoubtedly be the ‘name of the game’ in the hospitality industry for years to come and Ennismore will be a game changer for Accor. We’re very excited to bring these fan- tastic and fun concepts into the region, as we aim to become the LVMH platform in this field through strong partnerships in food and beverage concepts and lifestyle brands, which will aid us in penetrating this dynamic market at a faster rate.” >>> A LIFESTYLE REVOLUTION | ACCOR JOINS FORCES WITH ENNISMORE Opposite page, left to right: Mark Willis, CEO India, Middle East, Africa & Turkey, Accor, Sharan Pasricha, Founder and Co-CEO, Ennismore, and Gaurav Bhushan, CEO, Accor Lifestyle and Co-CEO, Ennismore “SETTING UP ENNISMORE WITH A FOCUS ON LIFESTYLE AS ITS OWN SEGMENT EMPHASISES THE IMPORTANCE OF THIS MARKET FOR ACCOR.” MARK WILLIS | ACCOR
36 MARCH 2021 | HOTELNEWSME.COM COVER FEATURE HCNME This is the sentiment that is echoed by Louis Abi Abboud, vice president, devel- opment – Middle East, at Accor when asked to explain his enterprise’s keen interest in the lifestyle domain at this point in time. “The industry is shifting to- wards lifestyle,” he says. “Guests today are looking for brands with purpose, offering a curated and elevated guest experience, with bespoke unique designs, powered by solid destination restaurants & bars that are deeply rooted in local communities. If we are incapable of shifting our offering to meet guest needs, we will no longer be rel- evant in the market. In short, lifestyle is at the core of Accor’s future growth strategy, because this is what both investors and customers are asking for.” Abi Abboud reveals that Ennismore and Accor’s individual lifestyle brands will remain “fiercely independent,” and that they will operate autonomously in terms of management, culture, design, etc. Outliers to the industry may think that this proposition might be hard for Accor to actually implement, but he points out that his enterprise has already proved itself in this aspect. “Accor has showcased over the past few years its abil- ity to work and retain some of the most entrepreneurial/creative minds of our industry, from Christoph Hoffman and Alan Faena to the Triganos. While being a massive multinational, we have man- aged to allow these individuals to remain fiercely creative, while offering them a global platform to shine on. This is all due to an entrepreneurial spirit and culture triggered down from our leadership at Accor.” Partnerships like these are also not new to Accor, Abi Abboud adds. “In 2014, Accor started acquiring some of the industry’s most innovative and quirky hotels brands,” he recalls. “We started in 2014 with Mama Shelter, followed by 25hours, then the SBE portfolio, TRIBE, and recently, the crown jewel collabora- tion with Faena. Regionally, we managed to sign most of these brands instantly post acquisition. The Mondrian in Doha is open, and we’re opening SLS Dubai, 25hours Dubai, and Mama Shelter Dubai and Bahrain this year. “We’re planning to shortly announce a Faena in Dubai, an SLS in KSA and many more. The Ennismore JV will boost our growth by giving us even more credibility in this field.” Both Bhusan and Pasricha also believe in the importance of adapting to local markets. “We have an interesting mix of brands, some of which have originated in the US, and others in Europe. There’s no question that you have to be sensitive to the local market; our greatest opportunity to do that is through F&B – cuisine. How- ever, while guests may be looking for an international hotel, they still seek one that exudes brand values,” says Bhusan. “For example, the SLS in Dubai will be a beautiful luxury lifestyle hotel, with a positioning that is similar to that we had in Miami or The Bahamas, but with an adapted F&B and entertainment offering to suit the local market,” he adds. “Sharan has a lot of experience, and we have a fantastic team in the Middle East led by CEO India, Middle East, Africa & Turkey Mark Willis and chief commercial officer of Accor Yigit Sezgin, who understand the market very well. We’re also explor- ing partnerships with the best operators in F&B and entertainment. I’m confident that when it comes with brands, teams and partnerships, we’ll come up with a world-class product that’s nothing short of extraordinary.” For his part, Willis is clearly excited about the impact Ennismore can have on Accor’s operations in India, Middle East, Africa & Turkey. “Setting up Ennismore with a focus on lifestyle as its own segment emphasises the importance of this market for Accor,” Willis notes. “Having a lifestyle division with its own dedicated team ensures that focus is given to the brands in regards to expansion and property openings.” While Ennismore will be having its own team led by Pasricha and Bhusan, Willis says he and his team will also be throw- ing their weight behind the new venture. “Of course, we will support all Ennismore activities in our region with our full team, be it with openings or operating hotels,” Willis says. “We’re extremely committed to making sure Ennismore is a success, not only in our region, but also globally.” “THE ENNISMORE JV WILL BOOST OUR GROWTH BY GIVING US EVEN MORE CREDIBILITY IN THIS FIELD.” Left to right: Louis Abi Abboud, Vice President, Development - Middle East, Accor, and Mark Willis, CEO India, Middle East, Africa & Turkey, Accor LOUIS ABI ABBOUD | ACCOR
37 HOTELNEWSME.COM | MARCH 2021 A LIFESTYLE REVOLUTION | ACCOR JOINS FORCES WITH ENNISMORE Willis is also hopeful about more of such mergers happening in the future, espe- cially for an industry that’s still recover- ing from the effects of the coronavirus pandemic that struck in 2020. “I do believe we will see more partnerships taking place in the future in the travel and hospitality industry,” he says. “The last year has really shown us how working together strengthens the entire industry.” Speaking with respect to the MEA specifically, Willis believes such col- laborations will also prove enticing to patrons in the region, with them able to look forward to unique properties, which will bring a complete new look and feel to the hospitality landscape. “We want to ensure that the brands stay true to their DNA, with some local influence, which relates to their location. With brands such as FAENA, SLS, 25 Hours, guests can expect to see the unique propositions which stand out in terms of look, feel and service provided to them.” And what would venturing into new markets while maintaining brand es- sence require? Pasricha explains: “We enter every market with a great deal of confidence in our product, but with equal humility coming into every city. The best part of my job is to meet people, talk to them about what we’re trying to do and make it very relevant to the type of guest and cultural intricacies.” “Nothing we do is copy and paste; in fact, at times, I feel like we need more standardisation – to make our lives easier, in the least. However, by no stretch of the imagination would that ever be the case.” Pasricha describes every product, expe- rience, food and beverage outlet, and ser- vice market delivery under Ennismore as locally adapted, which he sees as the best part of the company’s journey. “You’re the best reflection of the city you’re in; that often means transporting people outside their environment, and into our world. It’s fun to transfer this to the exciting Middle East market.” Bhusan agrees; with his experience spanning over a decade in the market, he recounts how he had witnessed growth in the Middle East, and especially Dubai – as the emirate had evolved into the incred- ible destination that it is today. “We have a massive-scale trajectory of opportunity in this global city; I’m super excited about our prospects here.” Pasricha highlights how following local guidelines in cities like Dubai has been crucial throughout Ennismore’s journey, and how it will continue to play a major role. One of the elements of creating localised experiences, digitisa- tion, had been further highlighted during the pand emic. “We’re always trying to stay one step ahead. A lot of customers directly engage with our channels; we get a disproportionate amount of business off that, and that’s how many of our F&B outlets have become destinations in their own right, as opposed to just being a part of a property – it’s a good indicator of how localised we are.” Looking back at a time when talks of the merger began to flourish, an active dialogue and a commitment to creating purpose-driven brands fuelled Pasricha’s discussions with Bhusan and Accor CEO Sébastien Bazin. The entrepreneur, who had spent most of his career building brands and telling stories that under- line authenticity, believed that Accor had been adopting this exact approach with its acquisitions. “If you allow these brands to grow, while they are still under their founders’ leadership, but within a structure that’s autonomous – it gener- ates a powerful recipe for building this business at scale – and that is something that hasn’t been done before.” >>> “THE ESSENCE OF THIS PARTNERSHIP IS ROOTED IN BENEFITTING FROM THE SCALE, SIZE, DISTRIBUTION, NETWORK AND REACH OF EUROPE’S LARGEST HOTEL COMPANY, ACCOR.”SHARAN PASRICHA | ENNISMORE SLS Dubai Hotel & Residences
38 MARCH 2021 | HOTELNEWSME.COM While most groups tend to form lifestyle divisions within larger companies, Pasricha remarks, the Paris-based group’s leadership had understood the importance of an independent vehicle – one that was based on creativity and exceptional F&B programming. “That really enables us to ensure that every brand we have has a mission, a purpose, a reason for being,” he says. “That, coupled with the might of Accor’s distribution and global development team and network around the world, is what makes this the most compelling lifestyle partnership that this indus- try has seen in decades.” To form the new company, Accor will pay $300 million for the remaining 50 per cent of sbe Group and take full ownership of sbe – of which it had acquired a 50 per cent stake in late 2018. sbe includes the Mondrian, SLS and Hyde, as well as F&B brands Cleo and Carna by Dario Cecchini. These brands will be at the centre of the global lifestyle platform. Accor also plans to buy out its partners in Mama Shelter and 25hours. “What we’re trying to do, is to have the best of both worlds,” says Bhusan. “The autonomous portion caters to what the customer can touch and feel; everything from brand experience and product, to design, social media, and marketing would fall under this facet, which requires very specific skillsets and mindsets for operations and development.” Ennismore, with the support of all of Accor’s regional hubs, is set to drive customer-centric areas through a heavily brand-focused setup. “Our goal is to fully utilise Accor’s presence in every single market; this requires a synergy between the new entity and on-the-ground Finance, Sales, Revenue Management, and more, not to mention technical services from highly skilled teams in every region,” adds the Accor Lifestyle CEO. “We’re putting together an unrivalled portfolio of unique brands, which appeals to owners, partners and guests, supported by the greatest set of talents in the industry, state-of-the- art distribution and tools, and a common ambition to continue to grow and innovate.” In terms of revenue, Accor has stated that the lifestyle platform should achieve earnings of over $120 million by midterm, with the project resulting in significant cost synergies of approximately $18 million per year. Without a doubt, such partnerships in times of pandemic tend to take on a whole new meaning. For the Ennismore founder, the catastrophic aftermath of Covid-19 for travel and tourism, with its substantial effects on hospitality, may have paved the way for a new collective energy reallocation. “Whereas we love running multiple projects and operations, the pandemic shines a spotlight on the importance of streamlining efforts,” Pasricha remarks. “Scale matters: if you combine the pipeline and portfolio that Accor brings, along with our offerings, and the collective ambition of our global development teams, then you have created great opportunities for the coming years.” He believes that, given the nature of how Ennismore’s business model is split between stays and F&B, recovery is bound to be quick. In fact, even more so than it would be for traditional hotels, he opines. “Food and beverage programming is incredible across our properties; they also boast just the right mix of business and leisure, which sets us apart and avoids categorisation and compartmentalisation within those segments. As restrictions are lifted across countries and geographies, the lifestyle segment will be the fastest to recover, which places us at the forefront as we see markets re-emerge.” >>> COVER FEATURE HCNME “LIFESTYLE WILL UNDOUBTEDLY BE THE ‘NAME OF THE GAME’ IN THE HOSPITALITY INDUSTRY FOR YEARS TO COME AND ENNISMORE WILL BE A GAME CHANGER FOR ACCOR.” YIGIT SEZGIN | ACCOR
39 HOTELNEWSME.COM | MARCH 2021 9 * PIPELINE SECURED AND IN NEGOTIATION A globally recognised portfolio of 12 brands, 74 hotels with a further 186 in the pipeline O U R B R A N D S 2 HOTELS | 2 PIPELINE
40 MARCH 2021 | HOTELNEWSME.COM Ennismore is in the right industry, at the right time, the Accor Chief says. With F&B constituting half of the group’s revenue, and the performance of lifestyle brands’ strength in markets, guests have been flocking to the French com- pany’s properties in pursuit of the right experiences. “While the pandemic has been devastating,” says Bhu- san, “I look to the future with a lot of confidence because, when the market bounces back, we’ll be at the forefront.” The pandemic has prompted an increased attention to younger, more dynamic age groups, which research has shown are the most keen on travelling and lodging in the wake of Covid-19. According to Bhusan, Ac- cor’s brands, from very high- end and luxury lifestyle, to more affordable names such as Mama Shelter, 25hours and Tribe are booming across all price points. “At the heart of what we’re trying to do, is to deliver an experience that’s consistent with that brand, and appeal to the modern, young traveller.” Abiding by the business-first model, Pasricha explains how, during the past 10 months, every operator has had to digitise and get off the curve faster than had usually been the case. In Europe, a shift to QR codes, digital payments, as well as safer options across the board reflect flexibility, but the human factor has never lost its importance for the lifestyle entity. “We’re in the business of making sure our guests are inspired by what we do every day. You can do some of it through tech, but what we do – by large – is experiential, as we appreciate that human element.” With an unwavering trust in the GCC market, Bhusan also asserts that Accor had not missed a beat in terms of development. “Take Saudi Arabia, for example; with the Kingdom’s vision, they have doubled down on investments and moved faster during the pandemic than before. We’re inking deals for big, new pro- jects as we witness how they transform nation into a key tourist destination.” The lifestyle connoisseur has also lauded the UAE government’s efforts in mitigating the effects of the pandemic, ensuring a steady flow of travel, with Dubai honouring its status as a global hub. “This region has evolved and reached a level of maturity where everyone understands the value of tourism. The greatest comfort that the decision-makers in these countries understand that tourism is key to their future,” he says. Accor is also active in Qatar, having recently partnered with Katara Hospitality, a global hotel owner, for the two-fold signing of Raffles and Fairmont hotels. “I consider Accor’s Mondrian Doha to be the best hotel in the capital,” remarks Bhusan. Speaking about Ennismore’s upcoming openings, Pasricha references SLS Dubai Hotel & Residences, which is set to welcome guests, residential, hotel and local alike, in the second quarter of 2021. In addition to the project, which is led by Bhusan, a 25hour property will be opening at the emirate’s bustling One Central featuring close to 500 keys. The Accor Lifestyle CEO concludes his interview with Hotel & Catering News Middle East on a very positive note: “The luxury business is as strong as ever; the pandemic has reinforced the significance of hotels as safe havens. For that reason, and beyond, irrespective of their brands, properties must offer experiences. The desire to travel is an innate one, and I’m reassured by what I’m seeing, because it proves to me that, no matter the circumstances, human beings will always seek just that.” COVER FEATURE HCNME “THIS PARTNERSHIP ENABLES ACCOR TO BE AT THE FOREFRONT OF LIFESTYLE HOSPITALITY. WITH IT, THE GROUP REINFORCES ITS OFFERING IN ONE OF THE FASTEST-GROWING SEGMENTS OF THE INDUSTRY.” Sharan Pasricha, Gaurav Bhushan, and Mark Willis GAURAV BHUSHAN | ACCOR LIFESTYLE
41 HOTELNEWSME.COM | MARCH 2021 APRIL 8, 2021 | SOFITEL DUBAI THE OBELISK NOMINATE TODAY hotelnewsme hotelcatering-news hotelcateringnewsme hotelnewsme.com Hotel&Catering NEWS Middle East SAMER ALLOUSH Group Commercial Director Mobile: +971 55 776 4670 Landline: +971 4 4200506 samer@bncpublishing.net DINA MAATY Editor Landline: +971 4 4200506 dina@bncpublishing.net For Partnership Opportunities For Nominations
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F&B NEWCOMER HCNME A LUCKY CHARM CHEF AKMAL ANUAR, PARTNER AT GOLDFISH SUSHI & YAKITORI, HAS OVER 20 YEARS OF CULINARY EXPERIENCE AND TAKES PRIDE IN HAVING WORKED WITH RENOWNED CHEFS SUCH AS DAN HUNTER, LUIS ANDONI ADURIZ AND YASUHIRO SASAJIMA. Born in Singapore, he started his culinary journey at an early age, helping out his parent’s hawker stall, which has inspired him to be a chef. Having his own style and identity, Akmal was the head chef for over seven years at the famous Iggy’s Restaurant in Singapore, recognised in the World’s 50 Best Restaurants, securing the 26th position in 2012 and voted No.1 Restaurant in Asia. While at Iggy’s, he cooked for dignitaries and celebrities including the late Lee Kuan Yew, Singapore’s founding father. In Singapore, he participated in exhibitions and culinary competitions such as the San Pellegrino cooking cup and represented the country in the San Sebastian Gastronomica. He showcased his culinary skills alongside legendary chefs like Tetsuya Wakuda of Tetsuya’s Sydney and Massimo Bottura of Osteria Francescana, to name a few. 44 MARCH 2021 | HOTELNEWSME.COM
CHEF AKMAL ANUAR | GOLDFISH SUSHI & YAKITORI “I prioritise flavour and freshness over gimmicks and presentation.” Born in Singapore, he started his culinary journey at an early age, helping out his parent’s hawker stall, which has inspired him to be a chef. Having his own style and identity, Akmal was the head chef for over seven years at the famous Iggy’s Restaurant in Singapore, recognised in the World’s 50 Best Restau rants, securing the 26th position in 2012 and voted No.1 Restaurant in Asia. While at Iggy’s, he cooked for dignitaries and celebrities including the late Lee Kuan Yew, Singapore’s founding father. In Singapore, he participated in exhibitions and culinary competitions such as the San Pellegrino cooking cup and represented the country in the San Sebastian Gastronomica. He displayed his culinary skills alongside legendary chefs like Tetsuya Wakuda of Tetsuya’s Sydney and Massimo Bottura of Osteria Francescana, to name a few. In 2014, Anuar moved to Dubai and joined the Starwood Group to head Zengo, Le Royal Méridien Beach Resort and Spa’s Pan-Asian restaurant in collaboration with Richard Sandoval Hospitality. The move to Dubai has taught him business and management essentials to run food and beverage operations. Anuar participated in a culinary convention, Parallelo Norte in Monterrey Mexico alongside Joan Roca of El Cellar de Can Roca. In late 2016, he established 3Fils located in the Jumeirah Fishing Harbor, an original homegrown concept. It was listed among the 10 coolest places to eat by Forbes magazine in 2019 and made it to the 50 Best discovery list by The World’s 50 Best. How would you describe Goldfish? Goldfish Sushi & Yakitori is about value and elegance. Gold is about be ing premium, which we relate to the quality of our food and service and the goldfish itself brings luck. It’s a dining concept that introduces true Japanese flavours to the UAE’s culinary scene. Inspired by the authen tic Japanese dishes, this new eatery offers families, friends, business partners, visitors and tourists a contemporary dining experience in a relaxing atmosphere. Tell us more about your journey before landing at Goldfish. Goldfish Sushi & Yakitori is a joint venture between my firm, White Rice Consultancy, and Sunset Hospitality Group. We both believe in this collaboration, which aims to offer a different, new dining concept to Dubai. The expertise and skill that were incorporated in launching Gold fish Sushi & Yakitori will enhance the UAE’s dynamic F&B market. I’m truly delighted that this concept has come into fruition and look forward to our successful partnership. What inspires you when you’re creating dishes? Ingredients always come first; seasonal produce is at its peak. I prioritise flavour and freshness over gimmicks and presentation. What are your bestsellers? Currently, our menu is diverse, featuring small plates and different bites. I don’t really have a bestseller because our concept is for guests to relax and order their dishes as they prefer. How do you keep things fresh at the restaurant? A restaurant needs to be busy to have ingredients move. It’s all in the mechanics of running the restaurant properly, doing the menu engineering, sourcing of produce and even positioning the concept. How do you plan on further evolving the concept? We just recently opened, so we don’t have any long-term plans yet. I want to focus on this brand, make it a name on its own and probably, in a couple of years, open more outlets in the region and abroad. In 2014, Anuar moved to Dubai and joined the Starwood Group to head Zengo, Le Royal Méridien Beach Resort and Spa’s Pan-Asian restaurant in collaboration with Richard Sandoval Hospitality. The move to Dubai has taught him business and management essentials to run food and beverage operations. Anuar participated in a culinary conven tion, Parallelo Norte in Monterrey Mexico alongside Joan Roca of El Cellar de Can Roca. In late 2016, he established 3Fils located in the Jumeirah Fishing Harbor, an original homegrown concept. It was listed among the 10 coolest places to eat by Forbes magazine in 2019 and made it to the 50 Best discovery list by The World’s 50 Best. In 2019, he set up White Rice Cosultancy, offering food and beverage consultancy, concept creation, brand management and joint ventures with projects now underway in the UAE and in Singapore. The year 2021 saw a collaboration between Chef Anuar and Sunset Hospitality Group, with the opening of Goldfish Sushi & Yakitori, a new dining concept at Galleria Mall, which has introduced food lovers to the true taste of Japan. 45 HOTELNEWSME.COM | MARCH 2021
46 MARCH 2021 | HOTELNEWSME.COM T op-level business leaders and major F&B produc- ers have praised Gulfood 2021, the world’s first in- person F&B event for 12 months, for facilitating an important and timely return to face-to-face interaction. The world’s most competitive sourc- ing hub, which took place at Dubai World Trade Centre (DWTC) until Thursday, February 25 under strict and proven health and safety protocols, has inspired tremendous global industry confidence, with 2,500 companies from 85 countries recognising the show’s capability to kickstart F&B trade. Colombia’s Ambassador to the UAE, Jaime Amin, said: “This is an extraordi- nary opportunity for Colombia. We’re here to show the very best of Colombia and we very much hope it will help increase our trade in the coming years as there is no better opportunity. Our relationships with the UAE are at their highest now. The steps that the UAE have taken to protect everyone are right and we are very happy to be here.” This sentiment was echoed by Vladimir Ulakhovich, chairman of the Belarus Chamber of Commerce and Industry; “This exhibition is very im- portant for F&B businesses, it’s a signal that we’re ready to return to normal to business life despite all the obstacles. I would like to express my gratitude to the organisers for this event, it’s a unique event, that demonstrates with respect to all the safety protocols, that we’re ready to host a normal business event.” “Belarus is a big exporter of elemen- tary and agri-food products, we export to 114 countries, especially milk and meat products. It is very important for Belarus and Belarussian companies to take this unique opportunity to reach new countries through Gulfood.” “We have 27 companies at Gulfood, despite the pandemic, displaying our high standards. We’re here to develop our relationships. We had a produc- tive meeting with Dubai Exports; we’re ready to sign an MoU between Belarus Chamber of Commerce and Industry and Dubai Exports with common inten- tions to develop relations to support our companies in this sector. Dubai is a hub and a really important market to reach other countries.” Meanwhile, the Southern US Trade Association cited a shift towards “qual- ity” of visitors at this year’s show. The association said it was witnessing more in-depth conversations with potential partners, pointing to a host of “promis- ing” meetings. “This is one of the best platforms to do this and a truly wonderful opportunity for us. From a representative’s point of view you have all the major countries and companies, giving smaller busi- nesses the opportunity to showcase their products to the wider industry,” said His Excellency Paata Kalandadze, Georgia’s Ambassador to the UAE. >>> Gulfood 2021 RECEIVES HIGH-POWERED PRAISE FOR SENDING RIGHT ‘SIGNALS’ OF A RETURN TO BUSINESS NORMAL EVENT REVIEW HCNME
47 HOTELNEWSME.COM | MARCH 2021 GULFOOD 2021
48 MARCH 2021 | HOTELNEWSME.COM Costa Rican F&B will climb up the shopping list of Middle East buy- ers following a successful Gulfood 2021, according to the trade agency behind the Central American coun- try’s participation at the most com- petitive global sourcing platform, which concluded a crucial five-day reconnection of the global indus- try at Dubai World Trade Centre (DWTC) on February 25, 2021. Gulfood 2021, the world’s first live in-person F&B event for 12 months, has provided an unmissable op- portunity for F&B professionals to reconvene and make up for missed opportunities, and explore new business potential, after one of the most challenging years ever for the sector. Some 2,500 companies from 85 countries have been showcasing their products to buyers kickstart trade and start the year with confi- dence and conviction. Among those toasting success is Costa Rica. The Central American country hit the ground running with beverage maker Tertulia Brugge S.A scooping the ‘Most In- novative Beverage’ honour at the Gulfood Innovation Awards for its chocolate powder sweetened with the natural-sugar alternative Monk fruit, said to be up to 200 times sweeter than normal table sugar. Costa Rica to capitalise on ‘Most Innovative Beverage Award’ at Gulfood Innovation Awards as Indonesia secures significant coffee deal EVENT REVIEW HCNME FROM INNOVATIVE BEVERAGES TO MUST-HAVE BEANS: F&B PRODUCERS FROM SOUTHEAST ASIA TO CENTRAL AMERICA TASTE SUCCESS AT GULFOOD 2021
49 HOTELNEWSME.COM | MARCH 2021 “It’s great news for the company, as they will soon have distribution and be in the shops with their product. It is also great news for Costa Rica, for the trade agency be- cause it means more compa- nies will be interested in the Costa Rican market. They can see that we offer quality, in- novation products; products that are recognised in this part of the world. The leads we have had are very serious about what they are looking for,” said Karina Molina, trade commissioner, Middle East for Procomer. BEANS MEAN BUSINESS FOR INDONESIA Meanwhile, on the other side of the world, Indonesia had a taste of success with one of its coffee producers secur- ing an order from a regional buyer for a large shipment of robusta coffee. “We have 12 exhibitors at the pavilion, and they’ve all had meetings with serious buyers for their products, including Indonesia’s innova- tive palm sugar which is a great alternative to refined sugar. Whilst at the show we have also secured a deal for one of our coffee companies, a large order the signature Robusta coffee,” said Dani Arsyad Anwar, account man- ager for the Indonesian Trade Promotion Center (ITPC) Dubai. SPANISH SUCCESS The event also proved to be the perfect platform for GU- LIUS, an agro-forestry farm from the province of Albacete – Spain. The company has signed 12 MOUs for orders of its products. “Our gourmet, eco-premium selection of products have captured the interest of buy- ers who are looking to add a unique flavor to their palettes. Various chefs have shown a keen interest in using their products in their cooking. Others have been interested in the unique and high-end quality of the products, and expressed their intentions of wanting to conduct business with the brand, and we are de- lighted to say we have signed MOU’s with several local companies,” said Hayder Al Zuhairi, founder, Ciocolillys Trading, the MENA region distributor for GULIUS. “Through Gulfood, we have also been able to discuss distributing the products with several hotels in the local region. We have been overwhelmed with continu- ous positive feedback that we have been receiving and are very appreciative of being able to present the brand, especially in the world’s current circumstance.” GULFOOD 2021 SOME 2,500 COMPANIES FROM 85 COUNTRIES SHOWCASED THEIR PRODUCTS TO BUYERS, KICKSTARTING TRADE AND STARTING THE YEAR WITH CONFIDENCE AND CONVICTION.
C&L Services approaches Middle East food market Progetto cofinanziato dall’Unione Europea, dallo Stato Italiano e dalla Regione Campania, nell’ambito del POR Campania FESR 2014-2020. clservices.biz Made in Campania Food Excellence to enter new markets with their high quality products and services. This was also the case for C&L Services whose success took over the prestigious fair Gulfood Dubai 2021. The tomato, a leading product from the famous Campania Region, has become a symbol of freshness and Italian flavor around the world. It is a popular icon that found particular success and renewed enthusiasm during the fair in Dubai. The entire promotion project definitely benefited from the quality of the product and its attractiveness on the local market, and all of this was enhanced by the intense and impeccable work of the C&L Services team. A professional organization Gennaro Ciotola CEO C&L Services with high standards production chain handled every detail, from customs procedures and documents to logistics and oversight at the fair. The success was proven by numerous meetings with local and International buyers and many commercial opportunities that came on the occasion of the fair, which is now preparing to further reinforce its position on International markets. This is an excellent sign for the Made in Campania food industry because it confirms once again that the quality of the products, combined with the right logistics and commercial strategy can still make a difference.
52 MARCH 2021 | HOTELNEWSME.COM Chain of the month JUMEIRAH GROUP AT THE FOREFRONT OF INNOVATION CHAIN FOCUS HCNME Burj Al Arab - Talise Spa Jumeirah Al Naseem
53 HOTELNEWSME.COM | MARCH 2021 JUMEIRAH GROUP S triving to take luxury hospitality to new heights, Jumeirah has received multiple awards for its service and attention to detail over the past two decades. Now in 2021, with a 6,500+-key portfolio of 25 properties across the Middle East, Europe and Asia already under its belt, many plans are in the pipeline to develop even further. Driven by authentic Arabian hospitality, guests are at the heart of all company decisions, and Jumeirah strives to make each stay memorable for every guest who walks through the door. Decision-making is defined by three core pillars: service that exceeds expectations, elevated dining experiences and unmatched quality and design. Dubai’s skyline wouldn’t be complete without the iconic Burj Al Arab Jumeirah’s billowing sail and Jumeirah Emirates Towers twin peaks piercing the sky, looking down over the extraordinary new Museum of the Future. Fronting the Arabian Gulf, the family-orientated Jumeirah Beach Hotel shares a pristine two-kilometre stretch of private beach with a collection of sister hotels; Jumeirah Dar Al Masyaf, Jumeirah Al Qasr, Jumeirah Mina A’Salam and Jumeirah Al Naseem. Nestled on the world-renowned Palm Jumeirah, Jumeirah Zabeel Saray offers guests an Ottoman-inspired experience with an award-winning spa, while the city centre is dotted with cutting-edge hotels including Jumeirah Creekside Hotel, Zabeel House The Greens, Jumeirah Living World Trade Centre Residences and the Group’s newest property, Jumeirah Living Marina Gate. In addition, Abu Dhabi is home to the eco- conscious Jumeirah at Saadiyat Island Resort. Jumeirah’s secret is its constantly evolving dining offering, regularly introducing innovative concepts and exceptional talent, often accompanied by prestigious Michelin stars. Both local and international, these talented teams create destination dining whose appeal is difficult to ignore. Signature restaurants in the UAE include KAYTO, Summersalt and Rockfish at Jumeirah Al Naseem, French Riviera and Pierchic at Jumeirah Al Qasr, Shimmers at Jumeirah Mina A’Salam and SAL at Burj Al Arab Jumeirah, and are the perfect examples of how this unique approach to dining has been brought to life. Helmed by Chef Cristian Goya, KAYTO celebrates “Nikkei” cuisine, a fusion of Peruvian and Japanese flavours. Designed for sharing, the menu features dishes such as saikyo miso black cod, fresh ceviche, special sushi nigiri and rolls and tender meat dishes, backdropped by an effortlessly cool atmosphere enhanced by secluded outdoor seating and sweeping views of Burj Al Arab Jumeirah. Inspired by mouth-watering flavours from the South of France, French Riviera serves up exquisite French fare backed by views of the Arabian Gulf, offering the ultimate beach lifestyle experience, reminiscent of the Cote D’Azur. The menu includes red tuna crudo with black truffle petals, fresh octopus cooked over a wood fire and a delightfully French Dover sole ‘Meunière’ with crushed potatoes. >>> SAL-Burj Al Arab Jumeirah Mina A’Salam JAN-Kayto
54 MARCH 2021 | HOTELNEWSME.COM CHAIN FOCUS HCNME SAL, the latest addition to the restaurant portfolio, is a striking mirrored pop-up nestled on the breath-taking terrace of Burj Al Arab Jumeirah. Guests can soak up the eclectic yet chic atmosphere while enjoying Mediterranean cuisine, from the imagination of Michelin- starred Head Chef, Marco Garfagnini. Meaning ‘salt’ in Spanish and Portuguese, SAL pays homage to the sea through its catch of the day – grilled or baked in sea salt to concentrate the natural flavours, in addition to grilled prawns and squid, accras cod fish potatoes, croquetas, mariniere-style clams and sea bream ‘Isolana’. Family appeal also plays a vital role in the company’s operations. In Dubai alone, 90 per cent of guests are on a family holiday and the properties subsequently work to craft experiences beyond sun, relaxation, and spa, that appeal to the wider age demographic, giving children and adults alike enriching experiences that represent the Middle East. A firm favourite in the Middle East, Jumeirah Beach Hotel is considered one of the best family hotels in the world by the most respected hospitality industry media and booking engines, with over 10 diverse family-friendly dining and entertainment outlets for guests to enjoy. The innovative new FoodieKiDS menu, a specially curated selection of nutritious but appealing dishes, was developed based on feedback gathered from parents and young diners around the globe. Activities are built around what younger guests will truly enjoy and are specifically designed for them, including the dedicated KiDS Clubs and Sinbad Kids Clubs. Adding to the excitement, each stay at Jumeirah’s Dubai hotels includes complimentary access to Wild Wadi Waterpark, the city’s landmark water park offering more than 30 rides and attractions, 13 of which are interconnected so guests can enjoy a seamless experience. For football and sports enthusiast’s family members, Jumeirah Beach Hotel teams up with Football Escapes three times a year, offering children the chance to experience an extra-special, fun-filled holiday learning tips and skills to improve their technique on the pitch, coached by some of the world’s most famous international football players. Staying at Jumeirah is also about relaxation and wellness, and Jumeirah Zabeel Saray is home to one of the Middle East’s largest award-winning spas, Talise Ottoman Spa. Spanning two floors, the palatial spa offers iconic facilities including 42 treatment rooms, steam rooms, saunas, snow rooms and two thalassotherapy pools. Step into a world of marble and exquisitely dark wood, mosaics and murals. Natural, vegan ingredients by Sodashi ensure all treatments are chemical and cruelty free. Talise Spa can also be experienced across Burj Al Arab, Jumeirah Beach Hotel and Jumeirah Al Qasr, which offer luxurious wellness therapies and facilities for the ultimate in relaxation. At Burj Al Arab, guests are invited into a calming sanctuary with an extensive choice of pampering treatments. The only spa in the Middle East to offer luxurious La Prairie treatments, the spa also features an indoor infinity pool, Jacuzzis, saunas, steam rooms and plunge pools. For special occasions, guests can book a one-of-kind Romantic Moonlight Swim, where the infinity pool can be hired for private proposals and other memorable events. The J Club is a 360-degree premium lifestyle and wellness hub located at Jumeirah Beach Hotel, Jumeirah Mina A’Salam and Jumeirah Al Naseem, offering guests a cutting-edge wellness and fitness centre, numerous tennis courts and an outdoor gym, as well as innovative wholesome dining concept, Fika. Over the next year, guests can look forward to visiting the newly developed Jumeirah Muscat Bay, Oman in the picturesque cove of Bandar Jissah, nestled between the Hajjar Mountains and the Gulf of Oman. With an impressive offering of 206 rooms, the hotel will include a 1,200 square metre Talise Spa, a dive centre, a wide range of sports and leisure facilities, a selection of restaurants, bars and cafés and a kids club. To add to the ever-expanding portfolio, guests can also look forward to the launch of Jumeirah Jabal Omar, Makkah in the Kingdom of Saudi Arabia, designed with 1,033 rooms and 93 villas alongside some cafés and restaurants, meeting facilities, an executive lounge and gymnasium
55 HOTELNEWSME.COM | MARCH 2021 plus over 90 retail units throughout the complex. The 5-star hotel is a short stroll from the Holy Mosque, comprising four towers with stunning views of Masjid-al-Haram. Over in Indonesia, Jumeirah is also working on the exciting launch of Jumeirah Bali, a collection of spacious private villas on the southern tip of the exclusive Jimbaran district. The resort’s tropical villas combine contemporary comfort with rich cultural heritage set amidst the lush and tropical gardens. The health and safety of guests and colleagues remains Jumeirah Group’s utmost priority. A series of protective measures have been implemented across every hotel, whilst adhering to each market’s respective Government guidelines. Demonstrating Jumeirah’s commitment to operating at the highest global standards, 12 of its hotels were recently awarded the Bureau Veritas Safeguard Label, with Jumeirah Al Naseem being the first hotel in the world to receive this prestigious certification, as the company works closely with Bureau Veritas to certify the remaining hotels. With a host of expansion plans already well underway, Jumeirah is fulfilling its promise to consistently inspire and evolve. JUMEIRAH GROUP Jumeirah Beach Hotel is considered one of the best family hotels in the world by the most respected hospitality industry media and booking engines, with over 10 diverse family-friendly dining and entertainment outlets for guests to enjoy.
56 MARCH 2021 | HOTELNEWSME.COM EMIRATE FOCUS HCNME THE ROAD RAS AL KHAIMAH TO RECOVERY 56 MARCH 2021 | HOTELNEWSME.COM
57 HOTELNEWSME.COM | MARCH 2021 THE ROAD TO RECOVERY | RAS AL KHAIMAH R as Al Khaimah’s tourism industry is in recovery mode, thanks to an emphasis on health and safety, new attraction launches, and three new visitor campaigns. The emirate’s efforts in 2020 and early 2021 have already led to results that show a strong promise for the path ahead. With safety paramount in the minds of travellers amid the pandemic, Ras Al Khaimah has put in place extensive measures to be Covid-safe. This is why the Emirate introduced the ‘Stay Safe’ Hotels Certification last April. ‘Stay Safe’ provided guidance and accreditation to the emirate’s hotels regarding best practices and operating guidelines. As a result, Ras Al Khaimah was the world’s first destination to be certified by Bureau Veritas, a leader in testing, inspection, and certification. It also became the UAE’s first emirate to receive the World Travel and Tourism Council’s Safe Travels Stamp. In addition to testing all hospitality employees last year, Ras Al Khaimah continues to provide complimentary PCR testing to international visitors, to ensure that they are reassured of their safety when staying at hotels. The emirate offers a wide choice of accommodation – from ultra-luxurious beach resorts managed by renowned global brands, to family-friendly city and beach resorts – including properties by groups such as Waldorf Astoria, Hilton, Rixos, Rotana, Ritz-Carlton, Jannah, Citymax and City Stay. In addition to exemplary hospitality, properties also offer unique guests experiences, such as the Ritz Carlton Ras Al Khaimah, Al Wadi Desert, with its sprawling nature reserve and the chance for guests to interact with indigenous wildlife through dedicated walks and feeding experiences. Meanwhile, the Longbeach Campground offers one-of-a-kind glamping experiences with both traditional tents on the beach, as well as luxury panoramic ‘glamping pods’. Families can also take part in activities such as sunset yoga, kayaking, beach volleyball, and pottery classes, or visit the on-site petting zoo. There is a healthy upcoming inventory of more than 4,000 rooms scheduled to enter the market between now and 2023, with global brands opening new hotels including Intercontinental, Mövenpick, Hampton by Hilton and Anantara Mina Al Arab. Ras Al Khaimah’s emphasis on Covid safety underpins the local tourism sector’s launches and campaigns, which are essential to a continued, strong recovery. The Emirate continues to expand its destination portfolio with last October witnessing a key launch at Jebel Jais. On their way to the top, visitors might see adventure-seekers testing themselves at the new Bear Grylls Explorers Camp, with multiple session options lasting up to 24 hours run by UK experts trained at the Bear Grylls Survival Academy. The camp is a natural fit for Ras Al Khaimah, with a programme which includes orienteering, rock climbing, starting a fire without matches and dining around a campfire. This year, the camp is further expanding its offering with the world’s first Bear Grylls-branded accommodation. Looking ahead, the emirate will launch a series of nature-based projects atop Jebel Jais, including a pop-up hotel concept and a Mountain Lodge, located adjacent to the renowned hiking trails. >>> “Ras Al Khaimah was the world’s first destination to be certified by Bureau Veritas” 57 HOTELNEWSME.COM | MARCH 2021
58 MARCH 2021 | HOTELNEWSME.COM EMIRATE FOCUS HCNME Tourists will also get to wind through mountain scenery in the Jais Coaster, a summer toboggan con cept inspired by the Alps. Friends and families can also soon enjoy drive-through food trailers, kiosks, retail containers, vintage truck res taurants and a kids’ playground area at the food and beverage village or opt for a game of miniature golf at the putt-putt facility. The transportation network to support these attractions has widened with the announcement that SCAT Airlines will connect Ras Al Khaimah with eight cities in Kazakhstan starting in March, as part of a partnership with the Ras Al Khaimah Tourism Development Authority (RAKTDA). RAKTDA is further supporting the sector with three engaging and timely campaigns marking the Emirate’s second consecutive year as Gulf Tourism Capital. The ‘Live RAK Play’ campaign invites professionals from around the world to work remotely from the emirate for one to 12 months. In this way, the emirate can benefit from the remote-working trend, while also enticing a new cohort of visitors. ‘Live RAK Play’ offers the digital nomads appealing hotel rates as well as discounts on dining, laun dry, and car rentals. The offer spans 21 hotels, including the Doubletree by Hilton Ras Al Khaimah, Mughal Suites and Bin Majid Beach Hotel. Aimed at local and international visitors, in the ‘Funderful’ campaign, guests at 4- and 5-star hotels are entered into draws for weekly prizes such as tickets to the Jais Sky Tour and Jais Sky Maze, as well as for the grand prize: a rent-free ocean-view apartment for a year. “ Guests at 4- and 5-star hotels are entered into draws for weekly prizes such as tickets to the Jais Sky Tour and Jais Sky Maze.” Dhaya Fort, Ras Al Khaimah
59 HOTELNEWSME.COM | MARCH 2021 The third campaign taps into the country’s artistic resources, while targeting Gen Z and millennial travel lers. The ‘RAK Sessions’ capture performances by 10 emerging UAE-based musicians in settings that reflect the Emirate’s breadth. The videos range from Fafa, an Emirati-Honduran singer, performing “Tell the Ones You Love You Love Them” at the Waldorf Astoria Ras Al Khaimah, to the rapper TAC bringing his song “Might Be” to life in Wadi Shawka, a favoured spot for nature lovers. Further highlights of the videos include Jindi, the Sudanese singer-songwriter who performs “At Me”, the first song shot entirely on the world’s longest zipline – the Jebel Jais Flight, as well as Dubai-based singer and fashion icon Layla Kardan, who launched her new song “I am a seed”, filmed at Dhayah Fort. If there is a general point to be made from Ras Al Khaimah’s approach to tourism during the pandemic, it’s that hard times can be softened with persistence, ingenuity, and collaboration with partners. The num bers certainly show that the emirate’s strategy helped it weather the Covid storm. Last year, Ras Al Khaimah had the highest ADR and RevPAR figures of any of the seven UAE emirates. ADR across Eid Al Adha, Eid Al Fitr and New Year’s Eve was higher than in the three years prior. Preliminary figures for the year show that 52% of the emirate’s visitors came from within the UAE and that top source markets included India, Great Britain, Russia, Egypt, Germany, and Jordan. Research by RAKTDA showed 94% visitor satisfaction, a healthy rate. Looking ahead, Ras Al Khaimah sees expanded possi bilities from the wider Middle East and international markets ¬and is working closely with its international travel partners to continue attracting visitors while also adhering to Covid best practices. In this way, Ras Al Khaimah can keep advancing on its road to recovery. THE ROAD TO RECOVERY | RAS AL KHAIMAH
60 MARCH 2021 | HOTELNEWSME.COM TELL US A BIT MORE ABOUT YOUR PRODUCT. We would like to talk about our new SpaceCombi combi steamers. They are ideal for every environment and every one. As a professional compact class, the SpaceCombi addresses the growing con cerns of modern chefs and operators. With a focus on space, flexibility and independence, the SpaceCombi boasts innovative technology made for chefs. They save space, are easy to operate and are energy-efficient and simple to clean at the same time. Despite their width of only 55 cm, they are fully featured professional combi steamers, offering GN 1/1 capacity without compromising on any of their many technical features. For example, the new MKN Guided Cooking concept boasts a higher degree of automation and technical intelligence. Intuitive operation, simple instructions and other support functions make these combi steamers the perfect assistants in the daily kitchen routine. They ensure constant process reliability, even when personnel without any cooking experience work in your kitchen. That’s quality you can rely on! The new MKN SpaceCombi models serve a wide range of catering concepts at different locations. The SpaceCombi Team ensures maximum variety with minimum space, as two separate cooking chambers are housed in one single appliance. The SpaceCombi Magic Team with integrated extractor hood is particularly suitable for sales points where there is insufficient technical infrastructure, for example at petrol service stations or supermarkets. The possibilities for creative culinary concepts are endless. And the new models make cleaning by hand a thing of the past. Thanks to the WaveClean automatic cleaning system your SpaceCombi ,combi steamers are sparkling clean using only one cartridge for detergent and rinse aid. And there’s no need for any additional manual cleaning as the cooking chamber interior and the triple glazed insulated door are automatically cleaned as well. WHAT’S THE LATEST IN THE MARKET? In terms of combi steamers, our latest products are the above-mentioned Space Combis. We’re also very proud of our new FlexiChef, which has been extensively optimised and is faster than ever in almost every respect. It optimises time, space, efficiency, quality, cost-effectiveness and motivation for chefs in professional kitchens. A notable highlight is that the FlexiChef remains the only cooking appliance equipped with a skillet pan and with its own automatic cleaning system. Besides the regular cleaning cycle at the end of the day, SpaceClean can perform automatic intermediate cleaning, which only takes two minutes. This feature is exemplary for important standard requirements in professional kitchens in the future. The new FlexiChef is not only more efficient and flexible than its predeces sor, but also extremely easy to install. The cutting-edge touchscreen operating system MagicPilot is so intuitive and dynamic that even untrained chefs don’t have any problems using it. Together with various support functions and a higher degree of automation, it’s part of the new MKN Guided Cooking concept for achiev ing culinary excellence in every profes sional kitchen. SmartBoiling is a new, energy-saving water boiling process, accessed directly as a quick start function from the home screen. Standard features such as internet compatibility and Connected Kitchen cater to networking appliances and optimum equipment management. In addition, installation as well as power and water supply lines have been considerably redesigned and simplified. WHAT ARE SOME OF THE UPCOMING TRENDS YOU’RE EXPECTING? The increasing mobility of consumers and small workspaces due to rising property prices are transforming the eating-out market. Ever-smaller kitchens only offer limited space for food preparation and equipment. ELIAS RACHED IN THE KITCHEN PRODUCTS HCNME THE REGIONAL VP OF SALES MEA AT MKN REVEALS THE LATEST IN THE WORLD OF COOKING
61 HOTELNEWSME.COM | MARCH 2021 Consumers also demand product variety to meet diverse eating habits and food trends. Now, not only does food have to taste good, but it also has to be healthy. The offer is varied, presentation is appe tising, dishes are prepared before guests’ eyes and cooking is celebrated as art. Customers also require easy access to refreshments and snacks all day at sales points located at work, in shops, and during travel and leisure activities. Basic requirements in the food and beverage service sector are becoming increasingly complex, and these challenges are often met by untrained personnel or temporary staff. In an ever-changing world of trends and customer needs, chefs are constantly challenged to deliver an impressive menu that is fast, fresh and full of flavour. This challenge is imposed onto not just master chefs, but also untrained and temporary staff in increasingly limited kitchen space, making highly functional equipment more important than ever. To summarise, today’s trends include increasing costs for kitchen space; smaller kitchens mean less preparation space; an increasing demand for theatre-style show cooking; a need for high standards of hygiene, which strictly controlled; an increased demand for energy efficiency; fresh and healthy food; and the impor tance of ease-of-use for untrained staff. WHAT WOULD YOU ADVISE CHEFS WHO ARE LOOKING FOR THE BEST OVENS? To get in contact with MKN through the many points of communication we offer. For example, our online seminars at your preferred time. MKN application special ists will take you on a culinary journey around the entire world of professional thermal cooking technology digitally, and live. Simply tell them your preferred date and required topics and they will take care of the rest. MKN is thinking one step ahead, while offering new online seminars. Our experts connect with you virtually in your own kitchen – giving personal consulta tions online and live. They have all the answers to your questions and help you implement your requirements. Join our digital events on Facebook and Instagram and experience product innova tions first-hand – this has always been the motto of the MKN Cooking Experience seminars. In the current situation where personal contact is reduced to a minimum, we have launched a series of new digital events to give interested viewers a chance to experience the world of cooking live. We will also be introducing our new products, the FlexiChef 2.0, SpaceCombi Team and SpaceCombi Magic Team during these events. We present these live videos on our MKN Facebook and Instagram channels and on Webinaris on various dates. Experienced sales professionals and chefs report on MKN equipment, cooking methods and individual food products. While the chefs prepare a variety of dishes, viewers can gain deeper insights into MKN professional cooking technol ogy and new products. We warmly invite you to take part in our interactive digital events and ask your own questions in our live chat. You can find further information about topics and dates on the MKN website. 61 HOTELNEWSME.COM | FEBRUARY 2021 “MKN is thinking one step ahead, while offering new online seminars. Our experts connect with you virtually in your own kitchen - giving personal consultations online and live.” IN THE KITCHEN | ELIAS RACHED, MKN
62 MARCH 2021 | HOTELNEWSME.COM PRODUCTS HCNME EMERSON The Perfect Crunch F rying, as a method of cooking, is popular worldwide, producing foods with a characteristic golden colour, outstanding flavour, appealing aromas and a distinctive crunch. Fried food quality is a function of oil quality. As cooking oil degrades, it affects the texture, taste and overall flavour experience of the food. Many restaurant operators are implementing an oil quality testing programme to help ensure that they serve the best-quality fried foods. There are three different acceptable methods to test cooking oil: colour guide testing, FFA measurement/strip testing and the TPM method of testing. While all these methods are in use today, the more accurate method is the TPM. Cooking oil can now be tested safely and easily using a Bluetooth- enabled tester with a probe, like Emerson’s LumityTM Cooking Oil Tester, which quickly detects the aging of frying oil. The TPM value (Total Polar Materials) measured reflects the deterioration of edible oil due to high temperatures during frying process. This value can be measured and stored to help ensure superior oil and tasty products. With a quick 15 second response rate, a TMP measure range of 0.5 to 50% and a TMP accuracy of ±2% (10-190.0°C), the LumityTM Cooking Oil Tester can measure oil quality quickly, safely and efficiently. The lighted display screen changes colour (green, yellow and red) based on the range of the TPM value measured so users can easily identify the quality of the oil. When compared to traditional cooking oil test strips, some operations see an ROI of about six to eight months with the LumityTM Cooking Oil Tester*. Not only does the Cooking Oil Tester have an efficient payback, but it also can help improve the quality and taste of the fried food served. Regular measurement using the LumityTM Cooking Oil Tester helps prevent cooking oil from being replaced too early or too late, so oil can be changed at just the right time, helping you save on both cooking oil and operational costs. *ROI depends on many factors including, but not limited to, the cost of cooking oil. Cooking oil can now be tested safely and easily using a Bluetooth-enabled tester with a probe, like Emerson’s LumityTM Cooking Oil Tester, which quickly detects the aging of frying oil.
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