Hotel & Catering, March 2022
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INTRODUCING NESCAFÉ’S BEST BREWS
WITH THEIR IN-HOUSE BARISTA
THE BEST IN BEANS
A TRIP TO OMAN
AROUND THE WORLD TO OMAN WITH
BARCELÓ MUSSANAH RESORT GM
SUNSET TURNS 10
SUNSET HOSPITALITY GROUP CELEBRATES
10YEARS IN THE REGION
MARCH 2022 | HOTELNEWSME.COM
Hotel&Catering
NEWS Middle East
A LL T H E L AT E S T F R O M T H E M I D D LE E A S T H O S P I TA L I T Y I N D U S T RY
Gulfood 2022
The most expansive
exhibitor line up to date
Highlights from the largest
F&B sourcing event in the world
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HOTELNEWSME.COM | MARCH 2022
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HOTELNEWSME.COM | MARCH 2022
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MARCH 2022 | HOTELNEWSME.COM
by
The Lifestyle channel
100% subtitled in English and Arabic
On Arabsat - Badr 4 East - Transponder 19 - Frequency 12072
For more information, contact hotels@tv5monde.org
style.tv5monde.com
HERITAGE
DESIGN
FASHION
GASTRONOMY
© Thinkstock
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HOTELNEWSME.COM | MARCH 2022
Always by your side
to offer your guests an extra star
Whatever happens
the #1 destination for premium entertainment
''en français''
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MARCH 2022 | HOTELNEWSME.COM
MARCH 29, 2022
VIRTUAL EVENT
As a celebration of women business leaders across the Middle East
and Africa, Mastercard has partnered with Entrepreneur Middle East
to present the first ever Women SME Leaders Awards 2022.
We are inviting every women SME leader across all walks of life-
individuals and organizations- to take part.
There are no costs for attending or nominating at this event.
Good luck to all and let’s celebrate women SMEs together!
RECOGNIZING THE ACHIEVING WOMEN
OF MIDDLE EAST AND AFRICA
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WOMENSMELEADERS.COM #WOMENSMELEADERS
NOMINATE NOW
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SUBMIT
YOUR
ENTRIES
MARCH
23, 2022
LEADERS
AWARDS
2022
Hospitality
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HOTELNEWSME.COM | MARCH 2022
IN THIS ISSUE
GULFOOD 2022,
THE MOST
EXPANSIVE
EXHIBITOR LINE
UP TO DATE
COVER
Highlights from the largest
F&B sourcing event in the
world
22
CHAIN FOCUS
SUNSET HOSPITALITY
GROUP CELEBRATES 10
YEARS OF SUCCESSFUL
BUSINESS OPERATIONS
ANTONIO GONZALEZ,
CEO of Sunset Hospitality
Group
26
THE BUSINESS OF
SUSTAINABILITY
ANANTARA THE PALM
DUBAI RESORT JOINS
WITH CROWN PRINCE
TO SUPPORT “DUBAI
CAN”
27
2022 OUTLOOK
RADISSON HOTEL GROUP
projects strong growth
in 2022
31
POINT OF VIEW
WELCOME TO THE
METAVERSE. ENJOY Y
OUR STAY!
By Martin Kubler, Chief Sloth
at The Gluttonous Sloth,
Horeca consulting with
attitude
46
MAKING DELICIOUS
POSSIBLE
Presented by Nestlé
Professional Leading chefs
from across the UAE talk food,
trends, and more
52
AROUND THE WORLD
BARCELÓ HOTEL GROUP
EXPANDS TO OMAN
DERMOT BIRCHALL,
General Manager,
Barceló Mussanah Resort
58
MOVERS & SHAKERS
THE RISE OF A LUXURY
LANDMARK ON THE
JEDDAH WATERFRONT
60
F&B FOCUS
SIP HERBS, NOT
EXTRACTS
Introducing Bôtan Distillery,
the world’s first alcohol-free
spirit made exclusively from
award-winning botanicals
61
F&B FOCUS
THE MIDDLE EAST’S
ORGANIC FOOD
INDUSTRY, AN
OPPORTUNITY WAITING
TO BE CAPITALISED
By Chandra Dake, CEO
and founder of Dake
Rechsand
32
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HOTELNEWSME.COM | MARCH 2022
sbe.com/sls-dubai
@slsdubai
A blend of lifestyle & luxury in
a timeless elegant atmosphere
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Hotel&Catering
NEWS Middle East
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NEWS Middle East
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HOTELNEWSME.COM | MARCH 2022
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The European Commission is not responsible for any use that may
be made from the information contained herein.
Recipe
KOUIGN AMANN
Have you ever tried to use salted butter
in a sweet recipe ? A classic example
of using salted butter can be found in
the Kouign Amann, a famous breton cake.
Indeed, butter is a crucial ingredient
in this recipe.
Make Kouign
amann on your
own!
Ingredients
200g flour
5g salt
120g sugar
65ml water
65ml milk
14d baker's yeast
40g butter
140g slightly salted butter
Preparation
Using a standmixer, fitted
with a dough hook, knead the
flour, salt, 20g of the sugar,
water, milk, baker's yeast and
butter, for approx. 8 minutes,
at slow speed then 3 minutes
at a medium speed, until the
dough comes off the edges of
the bowl.
Spread the dough between
two baking paper sheets and
refrigerate for 30 minutes.
Combine the slightly salted
butter with the remaining 100g
of sugar.
Take the dough out of the
fridge and proceed like you
would when making puff pastry,
folding 3 times.
Fold the dough into a
square and put it in a buttered
and sprinkled with sugar mould
of 18/18 cm in diameter. Leave
it for 30 minutes at room
temperature and cook it at 160
° for about 1 hour.
Let the Kouign-amann cool
before turning out.
Butter is a crucial ingredient in
this recipe, with the authentic
versions about as savory as
they are sweet. The name
comes from the Breton words
for cake (kouign) and butter
(amann). The cake is slowly
baked until the butter puffs
up the dough and the sugar
caramelizes. If you’re looking
for an indulgent afternoon
pastry, look no further than
this traditional favorite.
“You cannot do a dessert
without French butter. For me,
it is about the quality, about
the flavour” By Chef M. Ofali,
Ofali Bros.
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MARCH 2022 | HOTELNEWSME.COM
SEYMONE L MOODLEY
EDITOR-IN-CHIEF
seymone@bncpublishing.net
F
ebruary was an electrifying month,
with Gulfood as the main calendar
event. The first day began on a Sunday,
and with the weekend change, the flow of
movement was light, and the day was slightly
quieter. Monday morning, however, things
shifted. It was no longer easy like Sunday
morning. It was a loud, energic, and busy
meeting place for all things F&B from all
corners of the world. Every space on the
showroom floor was occupied, each talk
brought inspiration and action points, and
every chef brought mouth-watering, bite-
size samples to try. Gulfood 2022 presented
huge waves of opportunities during each
day and had the most expansive exhibitor
line-up ever, including new pavilions
from the Norwegian seafood industry,
Uruguay, Panama, and Uzbekistan joined by
newcomers from Australia, Colombia, South
Africa, Switzerland, and Hong Kong. The
most talked-about trend was sustainability,
while the industry is already exploring
new-age technology trends, the power of the
consumer is forcing global industry players to
make immediate changes to how they operate
to make sustainability a reality and not just
a buzzword. Young, aspiring Emirati chefs
were given their time to shine in the first-ever
edition of Gulfood Youth X, a new dedicated
programme at the show to empower young
talent in the F&B industry, Gulfood teamed
up with global hospitality brand Hilton, and
Dubai College of Tourism to launch YouthX
with the first edition focused on young Emirati
culinary creatives. And this was just one of
the new agenda items, but you’ll have enough
time to discover the rest and all the interesting,
innovative ideas and products from the show
in the pages to come. In this issue, you will also
hear from Sunset Hospitality Group as they
turn 10, take a trip around the world to find out
what the tourism sector in Oman looks like,
and learn how to create the perfect brew with
Nescafé. The next big event on everyone’s radar
is the prestigious GM Leaders Conference and
the Leaders in Hospitality Awards 2022. The
industry has been busy, and the proof is in the
pudding, its time to honour the leaders, award
the movers and shakers, and celebrate the fact
that this vibrate industry is back to life. Starting
with crucial conversations where we will meet
with the region’s top general managers from
the biggest hotel names to discuss challenges,
debate trends, and deliver action points and
ending with an extravagant awards evening
filled with the industry’s best, this single day in
March is what we’ve been preparing for and we
cannot wait to welcome you.
The proof is in the pudding
EDITOR’S NOTE
HCNME
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HOTELNEWSME.COM | MARCH 2022
A WALKATHON FOR A GOOD CAUSE
WE CARE FOR
WHAT’S RARE
wewalk.ae
Get your tickets now!
All proceeds will go to the
UAE Rare Disease Society
through Beit Al Khair Society
License No 4448
SAT 19 MAR
7AM - 12PM
DUBAI SCIENCE PARK
AL BARSHA SOUTH 2
Join us at this fun event
In association with
Partners
3rd year edition
PRESENTS
Page 18
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MARCH 2022 | HOTELNEWSME.COM
NEWS & APPOINTMENTS
HCNME
Four Points by Sheraton, part of
Marriott Bonvoy’s portfolio of 30
extraordinary hotel brands, has
announced the opening of Four
Points by Sheraton Jeddah Cor-
niche owned by Al Murjan Group
Holding. The hotel caters to the
needs of everyday business and
leisure travellers with its approach-
able, relaxed design and stylish
comfort. Just 12 minutes away
from King Abdulaziz International
Airport and close to King Abdullah
Sports City Stadium, the hotel is
designed with the global traveller
in mind. Featuring a classic and
timeless aesthetic, the light and
neutral colours throughout the ho-
tel evoke a feeling of relaxation and
balance. “Four Points by Sheraton
Jeddah Corniche is a great addition
to our rapidly growing portfolio in
the Kingdom.We are confident that
with its blend of stylish comfort
and genuine service at an honest
value, the hotel will meet the rising
demand for high-calibre lodging
in the market. This opening further
compliments Marriott Internation-
al’s commitment to supporting the
growth of the country’s tourism
sector,” said Sandeep Walia, Chief
Operating Officer – the Middle
East at Marriott International. Four
Points by Sheraton, part of Marriott
Bonvoy’s portfolio of 30 extraordi-
nary hotel brands, has announced
the opening of Four Points by
Sheraton Jeddah Corniche owned
by Al Murjan Group Holding. The
hotel caters to the needs of eve-
ryday business and leisure travel-
lers with its approachable, relaxed
design and stylish comfort. Just 12
minutes away from King Abdulaziz
International Airport and close to
King Abdullah Sports City Stadium,
the hotel is designed with the global
traveller in mind. Featuring a classic
and timeless aesthetic, the light and
neutral colours throughout the ho-
tel evoke a feeling of relaxation and
balance. “Four Points by Sheraton
Jeddah Corniche is a great addition
to our rapidly growing portfolio in
the Kingdom.We are confident that
with its blend of stylish comfort
and genuine service at an honest
value, the hotel will meet the rising
demand for high-calibre lodging
in the market. This opening further
compliments Marriott Interna-
tional’s commitment to supporting
the growth of the country’s tourism
sector,” said Sandeep Walia, Chief
Operating Officer – the Middle East
at Marriott International.
Savills has bolstered its global resi-
dential development consultancy
team with two senior hires and a
restructure of the global residential
developments department. The
new team members will be primarily
responsible for growing the firm’s
presence in the branded and luxury
residential segments. Rico Picenoni
joins the team as a director. Based
in Savills Dubai, Rico has over 17
years experience in the hospital-
ity and residential sectors, with a
background in branded residential
strategy. Prior to joining Savills, Rico
was head of residential development
at Accor for the Middle East and
Africa. Jennifer Wadsworth joins the
Savills London office as a director.
Her focus will be on building the
branded residential transactions
business, working closely alongside
Savills local partners and capital
markets teams. Speaking on the
appointments Riyan Itani, head of
global residential development con-
sultancy said, “The global residential
development consultancy team is
going from strength to strength and
is a market leader in branded and
luxury residential consultancy. “Jen-
nifer and Rico will be instrumental
in developing and diversifying our
service lines with a focus on brand
selection and negotiation, branded
residential operations as well as
transactional business through the
sourcing of financial partners and
outright sales for branded residential
development opportunities.” Rico
Picenoni, director, global residen-
tial development consultancy said,
“Joining the global powerhouse that
is Savills is exciting as the branded
residential segment is witness-
ing more and more developers
and brands exploring this unique
space, especially in the Middle East.
Working together with industry
pioneers across our global network
will allow us to unlock value for our
clients and reinforce our position
as the market leader in branded
residences.” The appointments at
Savills come after the firm combined
its global residential development
sales team with the UK residential
development international sales
team. The combined teams can now
offer a bespoke sales and marketing
strategy on a global scale from the
inception to completion of a project
utilising the international sales sup-
port across the Savills network.
SAVILLS STRENGTHENS
ITS GLOBAL RESIDENTIAL
DEVELOPMENT TEAM
WITH KEY HIRES AND
RESTRUCTURE
FOUR POINTS BY SHERATON EXPANDS IN SAUDI
ARABIA WITH THE OPENING OF FOUR POINTS BY
SHERATON JEDDAH CORNICHE
Page 19
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HOTELNEWSME.COM | MARCH 2022
NEWS & APPOINTMENTS
KHALIDIYA PALACE
RAYHAAN BY ROTANA
APPOINTS NEW
EXECUTIVE CHEF
NEW INTER-
CONTINEN-
TAL FLAGSHIP
RESORT OPENS
IN RAK
Khalidiya Palace Rayhaan by
Rotana hotel appoints Patrik
Havlicek as Executive Chef. A
Czech national, skilled culinary
professional, recognised for
comprehensive knowledge of
different international cuisines
and incorporation of innovative
approaches, Patrik brings more
than 23 years of progressive
experience as a chef within
luxury hotels and resorts and fine
dining restaurants in Europe and
Middle East. Chef Patrik has been
associated with Rotana Hotel
Management Corporation PJSC
during the last 7 years, joining from
the Rotana Capital Centre complex
of Pearl Rotana – Arjaan Capital
Centre and Centro Capital Centre.
“Cooking is one of the strongest
ceremonies for life. The more you
know, the more you can create.
There’s no limit to imagination in
the kitchen.” – mentioned Chef
Patrik.
Blue Grill Yas Island amps up their service
this Spring with the hiring of new Head
Chef, Ruby Alfaro Comia, who is clad
with over a decade of experience in the
kitchen and has an inclination for food
for thought, literally. Ruby integrates her
deep knowledge of human psychology
into the dishes she produces to create
a sublime experience for every patron
through her flair for flavours and service.
After graduating with a Bachelor of Arts in
Psychology from Lyceum Of the Philippines,
Batangas, the Philippines in 2001, Ruby
realised the significance of dopamine
release through consuming excellent food,
then used her combined understanding
of chemistry in the human brain and love
for food to pursue a career in the culinary
industry. Moving to Dubai, she worked her
way up from the bottom in 2006, beginning
as a Sushi Teppanyaki Chef in the 5-star
hotel, Al Bustan Rotana Hotel in Dubai,
before continuing to work Chef De Partie
roles in 2007 to 2013 in Intercontinental
Hotel, Dubai Festival City and Warehouse
Asian fusion restaurant & lounge. She took
her career to new heights and challenges
as she stepped into the senior roles of Sous
Chef when she worked for Le Meridien
Dubai Hotel and La Ville Hotel Autograph
Collection between 2013 and 2017. Showing
shining standards of service and quality
cuisine, Ruby saw her first promotion to
Head Chef in La Ville Hotel, where she then
led menu planning and overall management
of the kitchen staff.
YAS PLAZA HOTELS APPOINTS
RUBY ALFARO COMIA AS HEAD
CHEF OF BLUE GRILL, YAS
ISLAND ROTANA
InterContinental Ras
Al Khaimah Mina Al
Arab Resort & Spa
prepares for a grand
opening in 2022, of-
fering an idyllic, lux-
ury island experience
on the pristine Hayat
Island shoreline in
Mina Al Arab, United
Arab Emirates. The
351-room expansive
escape will mark the
first property for the
luxury hospitality
brand in the emir-
ate, making it the
flagship beachfront
resort. All accom-
modations provide
overwater views and
access to a private
balcony or terrace
area – perfect for
a relaxed morning
coffee or gazing
upon the glowing
dusk hues. From the
spacious rooms for
a romantic retreat to
private pool villas for
family escapes, each
sanctuary seamlessly
fuses modern luxury
living with elegant
local touches, just
45 minutes from
Dubai.
Page 20
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MARCH 2022 | HOTELNEWSME.COM
Habitas AlUla is an official partner
of Richard Mille AlUla Desert
Polo. Habitas, the sustainable,
experience-led hospitality brand
has opened its latest “home”
in the AlUla region. Launched
November, 2021, Habitas AlUla
rests within an ancient oasis in
the desert canyons of the Ashar
Valley, surrounded by sandstone
cliffs and palm groves. The
game-changing match, organised
by the Royal Commission for
AlUla, in partnership with the
Saudi Polo Federation, is a new
concept in the sport, placing
the spectator at the heart of the
action. Now in its second edition
Richard Mille AlUla Desert Polo
is a key component of the Royal
Commission for AlUla’s equestrian
commitment to reinforce Saudi
Arabia’s long-held historic ties to
horsemanship heritage, culture,
and the arts. As interest in equine
events in the Kingdom grows, the
aim is to make AlUla a world-class
hub for equestrian experiences.
The event is the first official polo
tournament to take place under
the newly formed Saudi Polo
Federation, with the unspoiled
beauty of AlUla providing a
unique, breath-taking natural
stage for the event. Those taking
part followed in the footsteps of
ancient tribes who tamed wild
horses to travel vast distances
in the spirit of exploration, trade
and curiosity. Richard Mille
AlUla Desert Polo spotlights the
unexplored insight into over
2,000 years of human history at
the site, encourages sustainable
tourism to the region and provides
a platform for arts and culture.
Richard Mille AlUla Desert Polo is
one of the highlights of the Winter
at Tantora festival. The first winter
festival in the Kingdom ran from
21 December-12 February and
featured a curated programme of
international music, equestrian
and gastronomy.
Habitas AlUla, Official
Partner of Richard Mille
AlUla Desert Polo be-
comes the only modern
tournament in the world
to be staged in a desert
environment
The world’s first sustain-
able eating NFTs debut
in Dubai
The world’s first NFTs dedicated to
sustainable eating has debuted in
Dubai at the ‘Out of the Box’ food
and beverage event for industry
professionals that took place at
Fairmont Dubai on February 15.
Linking art to sustainable eating and
drinking, four talented Dubai-based
artists created the eye-catching NFT
collection. To commemorate the
first-ever Green Star Awards, Emirati
artist Hend Rashed Obaid created
an NFT supported by FresOnTable
that celebrates cuisine made with
locally produced UAE ingredients,
while Dubai-based, Mauritius-born
artist Zaahirah Muthy created an
NFT dedicated to smart sipping
supported by MonViso Natural
Mineral Water, including sustainable
beverages such as bio-dynamic
wines, ethically produced coffee
and tea, and natural mineral
water. The next NFT, supported
by Italtouch, is a tribute to the
great chefs of the world who are
reinventing the concept of luxury
at the table by using sustainable
ingredients and practices and is by
Malaysian-born, Dubai-based artist
Sadie Sulaiman, while the fourth
NFT by Ukrainian Dubai resident
Tatiana Yatlo is dedicated to pastry
and gelato made with sustainable
methods to reduce waste, that has
a positive impact on nature and use
ethical ways of production.
OPENINGS & LAUNCHES
HCNME
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HOTELNEWSME.COM | MARCH 2022
Botanica, the newest member
of the Bluewaters fine dining
landscape set to open soon, will
transform luxury dining, featuring
22 private pods of different sizes
with the capacity to seat up to 168
diners in total. Offering a unique,
intimate, and personalised atmos-
phere unlike anywhere in the city,
the restaurant and bar will serve ex-
quisite Pan-Asian cuisine – a delec-
table fusion of Chinese, Japanese
and Thai cookery with a modern
touch. Taking the inside to the out-
doors, Botanica’s air-conditioned
pods are well-appointed with lush
decor featuring abundant greenery,
a large central table, and a rounded
plush sofa to sink into and indulge
in conversation, good company,
and terrific food. An ambient
atmosphere takes shape in at the
indoor area in Botanica, with styl-
ish black interiors contrasted with
canopies of flowing foliage and
sleek, curved light fittings that add
a radiance to the venue. The indoor
area can seat up to 30 individuals.
Botanica’s menu will feature the
best of Pan-Asian cuisine, catering
to familiarity whilst adding a unique
culinary flair to each dish. Guests
can expect delicious medleys of
seafood, poultry, vegetarian, and
beef dishes, seasoned, and cooked
to perfection. The menu includes
the likes of rock lobsters with truf-
fle, korean chicken bao, tom yum
or tom kha soup, an assortment of
makis, nigiris and sashimis, Chinese
dimsums and gyozas, Thai green
curry, Burmese khow suey, Sichuan
beef, miso ramen, laksa, pad thai,
and more. Attention to detail is
a priority, with private service
appointed to each pod, ensuring
that no guest leaves unsatisfied.
Located adjacent to the pedestrian
bridge connected to JBR, the new
venue will treat guests to sweep-
ing views of the skyline juxtaposed
with gleaming waters, whilst they
enjoy an unparalleled private dining
experience.
Nothing says glamour
and good times more
so than premium
boutique operator,
Dolce Hospitality. With a
rich heritage that dates
back to 1990 when
Kate, Naomi and the
supermodels du jour
were regulars at the
brands ever-popular
Mayfair hangouts
including Tantra, Mayfair
Club and Emporium,
Dolce Hospitality is well
versed in its commitment
to providing exquisite
dining experiences.
The key focus for Dolce
Hospitality is always
the critically acclaimed
food that they serve.
From the attention to
detail, to the highly
regarded chefs that they
employ and the finest
ingredients they use, no
stone is unturned when
it comes to research and
development at Dolce
Hospitality. Providing a
truly unique experience
is paramount to the team
who are set to disrupt
Dubai’s hospitality
industry with the launch
of four new venues in
the heart of DIFC. As part
of the ever-expanding
portfolio of Dolce
Hospitality; Mamounia,
La Voile Rouge,
Hidemasa and Dolce
Legends are the latest
venues to make their
way to the Middle East in
Dubai’s financial capital,
DIFC. Each offering
Botanica, new Pan-Asian
Venue on Bluewaters, of-
fers fine dining in private
pods
Dolce Hospitality
Launch Four New
Dining Concepts in
the Heart of DIFC
OPENINGS & LAUNCHES
Page 22
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MARCH 2022 | HOTELNEWSME.COM
How would you describe the last 10
years?
The last 10 years saw Sunset Hospitality
Group grow at an exponential rate. We
have always focused on curating unique
experiences, whether in a beach club, a
night venue, or a restaurant. Developing
hospitality concepts and making them into
reality has been fulfilling and very reward-
ing. We love what we do: introducing and
pioneering concepts that cater to the ever-
changing demands of our guests. Most
importantly, we have had fun curating
these concepts and are blessed to have an
amazing team who works very hard every
day to make everything happen.
In all 10years, which year was your most
difficult, and how did you overcome it?
The start of a new division has always been
a delicate moment. We went from 1 division
to 4 today – Living, Daylife, Dining, and
Nightlife - with a big focus moving forward
on operating full hotels and resorts while
capitalizing on our food & beverage exper-
tise.
When we move into a new space, there are
always new challenges, even if it’s a natural
evolution of the business. However, we
overcome it by surrounding ourselves with
experienced teams with the same desire
and patterns to make the business a suc-
cess.
The arrival of the Covid-19 pandemic was
also one of the most challenging years, not
only for us but for most businesses here
and all over the world. It delayed some of
our projects and put significant pressure
on our business. Nevertheless, with the
support of our team and key stakehold-
ers, we became stronger after the last two
years.
If your fundamentals are solid, if you have
the right team, the right approach to busi-
ness, and the right financial resources,
there are good opportunities to capitalize
when markets are uncertain. The secret is
not to make any rash decision but to look at
long-term planning, adjust your cost struc-
ture, and be as variable as possible so that
you can fluctuate as the market changes.
How has Sunset Hospitality Group con-
tributed to Dubai’s hospitality industry?
Dubai’s hospitality scene is one of the best
in the world. The city is brimming with
CHAIN FOCUS
HCNME
Sunset Hospitality Group celebrated its 10th year of
successful business operations this year and we
caught up with the Group to talk about their contribu-
tion to Dubai’s vibrant hospitality industry through its
F&B concepts that cover beach clubs, restaurants,
and nightlife, as well as exciting news about METT
Hotels & Resorts and the group’s expansion plans out-
side of the UAE.
ANTONIO GONZALEZ
CEO AT SUNSET HOSPITALITY GROUP
Sunset Hospitality Group
CELEBRATES 10 YEARS
OF SUCCESSFUL BUSINESS
OPERATIONS
Page 23
23
HOTELNEWSME.COM | MARCH 2022
dining concepts, amazing hotels, beach
clubs, so many great experiences. For
the last 10 years, we have been fortu-
nate to operate many outlets that have
been popular with both residents and
visitors.
We have also introduced unique world-
class concepts such as AURA Skypool
& Lounge, which is recognised as the
world’s first and highest 360-degree
infinity pool. Described as an “oasis in
the sky,” AURA brings island life to new
heights in Dubai. The venue offers a duo
of experiences: a chic pool deck where
guests can dip between plush loungers
and the cool waters of the swimming
pool that snakes around the venue, and
a luxe, laid-back lounge bar. The open-
ing of AURA received local and interna-
tional recognition from the press, such
as the UK’s Daily Mail, CNN Travel,
Conde Nast Traveller, and many more.
To date, which are some of your most
successful F&B concepts - beach
clubs, restaurants, and nightlife?
In their respective categories, each
brand in our portfolio is successful. Our
team commitment and focus on quality
are essential to drive that success. Of
course, every brand delivers different
experiences, each concept is unique,
but consistency in quality is key to our
success.
To name a few, the award-winning
DRIFT Beach Dubai was designed to
transport guests to the elegant shores
of the Mediterranean Riviera. The
beach club with gorgeous views of
Dubai’s skyline offers an array of luxury
cabanas to enjoy a relaxing day.
SUSHISAMBA
The first Middle East location for
the internationally acclaimed brand.
Located on the 51st floor of The Palm
Tower, it offers a unique blend of Japa-
nese, Brazilian and Peruvian culture
and cuisine.
METT Hotel & Resort Bodrum
A unique concept focusing on enter-
tainment, dining, and experiences. Our
first property was awarded Favorite
New Hotel (International) by Conde
Nast Traveller Middle East Read-
ers’ Choice Awards and TIME’s list of
World’s Greatest Places in 2021. Our
second METT Hotel will open in Mar-
bella in summer 2022.
What does it take to sustain for
10years in this region?
You have to keep your pulse on-trend
but stay true to your vision and values.
We bring people together to celebrate
life, and all our concepts have this at the
heart of the experience
If your fundamentals are correct – as a
company, as a business, and the concept
you operate – then while managing
the short–term, you also need to plan
strategically for the long term.
The key to our success and the founda-
tion of our business is our people. They
are the ones who bring the customers’
SUNSET HOSPITALITY GROUP
SUSHISAMBA
METT-Hotel-And-Beach-Resort-Bodrum-Deluxe-Sea-View-Balcony
Page 24
24
MARCH 2022 | HOTELNEWSME.COM
experience to life. So we
focus on having a workplace
where our team takes pride
in their job, and they can
grow their careers.
Tell us about METT
Hotels & Resorts and your
expansion plans outside of
the UAE?
METT is conceived for
today’s travelers looking for
an ideal place to celebrate
life and unwind. It is a
unique concept focusing on
entertainment, dining, and
experiences, which comple-
ments the existing offering
of the other more traditional
hotel brands in each location.
We naturally saw an evolu-
tion from beach clubs to
lifestyle resorts. We have
exciting plans all around
Europe. We have built a team
in Europe to grow METT
Social Living for expan-
sion in Spain as we recently
signed METT Hotel & Beach
Resort Marbella, and we
have a few more locations on
the pipeline, which we will
announce soon.
What are your plans for
the next 10 years?
We will keep growing locally,
as we see big potential in the
Middle East and internation-
ally with extra focus on Eu-
rope, the US, and Asia, curat-
ing new experiences around
the world and spreading our
presence globally.
And, of course, we will
continue to deliver on our
promise of bringing people
together to celebrate life!
CHAIN FOCUS
HCNME
“ AND WE HAVE A FEW MORE
LOCATIONS ON THE PIPE-
LINE, WHICH WE WILL AN-
NOUNCE SOON.”
AURA Skypool & Lounge
METT MARBELLA
Page 25
25
HOTELNEWSME.COM | MARCH 2022
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Page 26
26
MARCH 2022 | HOTELNEWSME.COM
THE BUSINESS OF SUSTAINABILITY
HCNME
Anantara The Palm Dubai Resort announced
its collaboration with Dubai’s Department
of Economy and Tourism to support “Dubai
Can”, an initiative from His Highness Sheikh
Hamdan bin Mohammed bin Rashid Al
Maktoum, Dubai Crown Prince and Chairman
of The Executive Council of Dubai, to
eliminate single-use plastics and embrace
a sustainable future for tourism and living in
Dubai.
Continuing commitment
Having already removed all plastic bottles from the resort in
2021, Anantara The Palm Dubai Resort are firmly committed to
supporting all further reduction of single-use plastics through-
out Dubai and are proud to be at the forefront of sustainable
travel within the region.
“Dubai Can” seeks to increase the use of refillable water bot-
tles by improving awareness of the need to make sustainable
choices and by providing access to free and safe drinking water
across all areas of the city. By introducing recyclable glass
bottles in all rooms, villas, apartments, and across seven dining
outlets, Anantara The Palm Dubai Resort is already saving more
than one million plastic bottles from being consumed every
year. By signing up to “Dubai Can”, Anantara will play a key role
in encouraging similar strides towards sustainability in all areas
of life in Dubai.
Proudly awarded Green Growth 2050 platinum certification
to mark outstanding sustainability standards two years running,
Anantara continues to be passionately committed to provid-
ing responsible hospitality and reducing waste throughout its
operations. In 2022, it is Anantara’s mission to reduce waste and
the use of energy and water by 5% on previous years. Anantara
The Palm Dubai Resort will also implement a major solar hot
water project, glass recycling, and an employee water bottle and
drinking dispenser initiative.
These steps, alongside low flow water-saving technology and
biodegradable takeaway packaging, are just a few of many ongo-
ing Anantara initiatives to improve sustainability and drive a
better, more responsible future, not just for Dubai but for the
world. “Dubai Can” represents a major step towards a culture of
conscious living in Dubai and the United Arab Emirates.
“Our hope is to continue building sustainable programs in the
next decade. At Anantara The Palm Dubai Resort we are dedi-
cated to maintaining sustainable growth. Minor Hotels sustain-
ability philosophy is our motivation that inspires all our plans
and actions in three main areas: Environmental, Economic and
Social. “Dubai Can” is a key initiative that we are proud to sup-
port,” James Hewitson, General Manager, Anantara the Palm
Dubai Resort.
ANANTARA THE PALM
DUBAI RESORT JOINS
CROWN PRINCE TO
SUPPORT “DUBAI CAN”
Page 27
27
HOTELNEWSME.COM | MARCH 2022
I
n 2022, Radisson Hotel
Group will continue the
strong expansion plan
of its popular luxury
lifestyle Radisson Collection
brand with many openings
in key gateway destinations.
Key 2022 openings include
the highly anticipated and
recently renovated Radis-
son Collection Hotel, Berlin
in an unparalleled location
in Berlin-Mitte, Mansard
Riyadh, A Radisson Collection
Hotel designed as a homage to
the signature Parisian Hauss-
mann style of the mid-1800s,
the Radisson Collection Re-
sort, Galle in the popular sea-
side destination of Sri Lanka
and the Radisson Collection
Hotel, Gran Vía Bilbao, con-
veniently located in the heart
of the city, within minutes of
Bilbao’s iconic attractions. In
2021, the Group celebrated
the opening of key Radis-
son Collection properties in
popular destinations such as
Seville, Venice, Milan, Bod-
rum, Nanjing, and Shanghai,
bringing the brand portfolio
to 45 hotels in operation and
under development. Radisson
Individuals, the Group’s con-
version brand established in
2020, will welcome more than
13 new destinations in 2022
with properties in Russia, UK,
India, Belgrade, Athens, Paris,
and Istanbul.
In 2021 the Group’s resorts
portfolio added around 20
new signings, bringing the
total resort’s portfolio to over
100 properties in operation
and under development. As
borders continue to open
and leisure travel returns,
Radisson Hotel Group will be
expanding its lifestyle resort
portfolio with more than nine
hotels in key resort desti-
nations such as Dubai and
Vietnam with the opening of
Radisson Resort Dubai Palm
Jumeirah and Radisson Blu
Resort, Hoi An.
2021 also marked the 10th
anniversary of Radisson Blu
as the largest upper upscale
brand in Europe with a fur-
ther expansion to 400 proper-
ties in Zambia, Saudi Arabia,
Morocco, and India. In
2021, Radisson Hotel Group
marked a key milestone with
the opening of its 100th hotel
in India and cementing its
leading international position
in Turkey, Morocco, Vietnam,
China, and Italy. The Radis-
son brand – which counts
close to 300 hotels – expand-
ed its presence in cities like
Amsterdam, Dubai, Shanghai
and New Delhi.
“2021 has been another
exciting and challenging year
due to the ongoing COVID-19
pandemic. The context trig-
gered us to innovate which
resulted in more possibilities
and opportunities. We look
forward to creating more
growth in 2022. A heartfelt
thank you to our own-
ers, colleagues, investors,
shareholders, and guests who
have continued to support
us throughout the journey so
far” says Elie Younes, Global
Chief Development Officer,
Radisson Hotel Group.
Radisson
Hotel Group
projects strong growth
in 2022
2022 OUTLOOK
27
HOTELNEWSME.COM | MARCH 2022
Page 28
28
MARCH 2022 | HOTELNEWSME.COM
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HOTELNEWSME.COM | MARCH 2022
From being announced in
June 2021 to being estimated
worth $800 million by 2024
by Bloomberg, the metaverse
is currently rocking the world.
The principle idea – a fully
immersive and persistent 3D
digital environment – is not a
new and has been around since
the ‘90s. Until recently, the
metaverse vaguely annoyed
me, because I didn’t under-
stand the hype and failed to see
how it impacts our industry. A
few people have written about
the metaverse and hospitality,
but the articles mostly focused
on things which we’re either
already doing (e.g. virtual & hy-
brid meetings, virtual tours) or
on things which seem vaguely
useless or over-hyped (e.g. ho-
tels creating their own NFTs).
Jyst look at Meta’s (previously
Facebook) recent Super Bowl
half-term spot, which was – to
put it mildly – somewhat bi-
zarre and featured robot dogs
stuffed into a trash compactor.
Robot dogs aside, the
million-dollar question surely
is, whether the Metaverse will
shape into something vaguely
useful or just go down the
Internet rabbit hole like a wet
squib. There’s certainly no
shortage of interest – lots of
people, right now, are asking
what the metaverse means
not only for them but also
for businesses and society on
the whole and industries and
companies are scrambling to
see how they can jump on the
metaverse bandwagon, hoping
that it’s destined to change the
world.
To a certain extent, talking
about what “the metaverse” is,
seems a bit like talking about
what “the internet” meant in
the 1970s. The building blocks
of a new platform were in the
process of being put together,
yet no one really knew what
the reality would look like
eventually. Right now, you
can mentally replace the
phrase “the metaverse” in a
sentence with “cyberspace.”,
without changing the meaning
substantially most of the time,
because the term doesn’t really
refer to any one specific type
of technology, but rather a
broad shift in how we interact
with technology. Simply put,
the metaverse is a virtual
reality world where users can
interact, game and experience
things as they would in the real
world. Using current AR and
VR tech, they can immerse
into this world and interact
with overlaying objects and
people in the visual projected
in front of them. Virtual ver-
sions of people, objects, and
landscapes will allow us to
explore brand-new environ-
ments and make experiences
more accessible to everyone.
Wait a minute! Isn’t this all
just a big pile of nonsense?
Well, yes and no. The problem
clearly is that, the current hype
of selling virtual art, creating
metaverse avatars, and buying
and selling virtual real-estate,
won’t sustain the metaverse
in the long run and won’t
make it overly interesting for
hotels and restaurants to get
involved.
Having said that, if you look
a little harder, you can begin
to see how technologies and
platforms are coming together
under the metaverse umbrella,
which could actually be very
useful and profitable for hospi-
tality businesses.
Take start-ups like Pinktada
or Opala, which both have
many metaverse-like ele-
ments. It’s worth remember-
ing that the metaverse isn’t
something new as such, but
that what is new is that it con-
nects previously unconnected
elements. For example: Right
now, you can order put on a VR
headset and explore a virtual
world or destination, but that’s
about it. You could also attend
a 3D culinary experience like
Le Petit Chef, but you cannot
really choose where such
experiences take place or who
you’re meeting. I can see the
metaverse enabling things
like ordering a dish in a virtual
restaurant, interacting with
the restaurant’s employees
virtually (i.e. your avatar meets
the restaurant’s waiter and
talks to him/her), and then
getting the food delivered and
enjoying in your own home,
but in the virtual environment
of the restaurant. It’ll be like
sitting on your couch, but also
at a table in the restaurant.
Useful? Not sure. Enjoyable?
Probably.
Blockchain technology is
another thing that’s cur-
rently “just floating around”,
but might be profitably tied
into the metaverse. Think ID
verification, processing secure
payments, tracking loyalty
programs, voice control, and
the use of robotics. Also, if
you’re running a venue that
puts on concerts or, soon,
soon, allows casino-style
entertainment, branching
out into the metaverse could
allow you to double and triple
your customer base virtually
overnight.
Right now, there’s perhaps
too much metaverse hype, but
let things cool down a little and
move on from NFTs (Mar-
riott already created a few,
by the way) and overpriced
virtual real estate, and we
might be getting somewhere.
I’m not saying, jump right
into virtuality, but keep an eye
on the metaverse – if for no
other reason than to check that
nobody opens a virtual hotel or
restaurant in your name.
by MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH,
HORECA CONSULTING WITH ATTITUDE
Enjoy your stay!
WELCOME
TO THE
METAVERSE
POINT OF VIEW
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COVER
HCNME
HCNME
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HOTELNEWSME.COM | MARCH 2022
GULFOOD 2022
Gulfood 2022
The most expansive
exhibitor line up to date
Highlights from the largest F&B
sourcing event in the world
The 27th edition of the world’s largest F&B
and hospitality show gathered more than
4,000 companies and industry leaders
from 180 countries spanning across six
continents this February, at Dubai World
Trade Centre.
Underlining its status as the most important
event for the global F&B industry, Gulfood
2022 brought a raft of industry policymakers,
disruptors, and game-changers to propel
conversations from agenda to action and
shine light on some of the biggest issues,
new technologies, and emerging trends in
a sector increasingly being influenced by
evolving consumer behaviours.
With 40 percent of the participants being
newcomers offering market breakthrough
products and innovations. Gulfood 2022 is
the first event of the year to truly represent
the ever-evolving global F&B trends to meet
those consumer demands.
by SEYMONE L MOODLEY
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MARCH 2022 | HOTELNEWSME.COM
COVER
HCNME
HCNME
Spanning 21 DWTC halls, Gulfood took
a deep dive into the rise of e-commerce,
sparked a shift from dialogue to direct
action on zero waste, empowered the
best young talent in the food indus-
try and brought together some of the
world’s top chefs in an unmissable show,
according to organisers.
“It has been an extremely difficult
time for the global industry to connect,
which is why Gulfood is so important. It
is about creating a new way of working
across the global food system due to the
pandemic. Gulfood is a must-attend
event,” says Mark Napier, Show Director,
Gulfood.
“Everybody in the business of food
knows that this is where global prices
are set, trade partnerships are done, and
where people are looking at the future of
the food industry.”
Underlining the emergence and rapid
growth of e-commerce, driven by the
increasing transition to online shopping
and delivery, the all-new Gulfood In-
spire conference programme dived into
key themes and opportunities, looking
at how the digital marketplace is “both a
disruptor and facilitator across the F&B
supply chain,” adds Napier.
Renowned for providing global oppor-
tunities, this year’s Gulfood once again
connected global producers and buyers,
showcased impact-driven solutions, new
products and trends that are impacting
the entire value chain as well as ad-
dressed global industry challenges.
GULFOOD 2022
OPENS WORLD OF
TRANSFORMATIVE
OPPORTUNITIES FOR
GLOBAL F&B
With the industry already navigating
new-age technology production and
distribution trends, consumer power
is now forcing industry players world-
wide to radically innovate to meet their
increasing demand for products and
services that will aid sustainability and
public health and drive down the sec-
tor’s carbon footprint.
The show brought the industry
together to chart a better future as it
strives to curb waste, improve ingredi-
ent provenance, refine packaging, meet
sustainability goals, and prove itself as a
responsible and responsive eco-system.
Mark Napier, Show Director, Gulfood
Below Farm, the Abu Dhabi-based farm focused on sustainably-growing a range of mushrooms
Page 35
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HOTELNEWSME.COM | MARCH 2022
GULFOOD 2022
A new Gulfood industry report, com-
missioned by show organiser DWTC
and produced by Mintel, reinforces this
sentiment, states consumers are now
dictating terms and influencing the sec-
tor’s future.
“Consumers are more aware of the
urgency for climate action and want
to believe they can make a difference,”
states the report. In Mintel’s own sus-
tainability barometer, global consumers
have highlighted climate change as their
top environmental concern and confirm
it will impact their food choice.
In recent years, interest in renewable
energy has been growing rapidly to re-
duce carbon footprint, especially in food
processing. The rising interest in clean
energy from food manufacturers is also
linked to dwindling cost of renewables.
According to United Nations Sustain-
able Development Goals, affordable and
clean energy “is central to nearly every
major challenge and opportunity the
world faces today”.
Large companies like Bimbo Bakeries
pledged to reduce its carbon footprint
by using 100% renewable electrical
energy by 2025, and Barilla also com-
mitted to offset carbon emissions by
promoting the use of renewable energy.
Similarly, brands in the Middle East are
starting to embrace and take a lead-
ing role in the journey towards a more
sustainable society.
“Brands will need to simplify choices
for consumers by making products that
have lower carbon impact but also com-
municate their impact in a straightfor-
ward yet comprehensive manner. Two
thirds of consumers surveyed globally
by the Carbon Trust support carbon
labelling on products,” added the report.
The recharged sustainability focus will
require a huge shift in the way produc-
ers and retailers run businesses and
interact with their customers.
In a second report on ‘Next-level
sustainability in animal foods’ Mintel
points to a growing importance among
consumers around regenerative agricul-
ture, carbon reduction and zero waste
as consumers seek eco and animal-
conscious products. It all adds up to
a combination of issues demanding
urgent attention in an industry reeling
with power shifts and beset by challeng-
es that leading names in the business
are ready to onboard. Also, according to
Mintel sustainable packaging continues
to be top-of-mind with consumers. This
is, in part, because the concept is easy
to understand and is often explained
on pack. For next-level sustainability
claims to make a difference in consum-
er behaviours, brands will need to bring
these concepts to life with greater detail
and storytelling.
The 2022 edition of Gulfood acted as
a springboard for some of the latest in-
novations in sustainable packaging and
carbon zero food products. Costa Rican
based El Gusto showcased its latest
single-serve drip coffee in a composta-
ble envelope and recyclable box – an
innovative breakthrough for its type of
packaging. New Zealand based NZMP
brought their first certified carbon-zero
butter – formed entirely by a sustain-
able production lifecycle and renewable
energy.
“The key trend for the industry in the
years to come, will be to deliver on a
growing demand for healthy and sus-
tainable food,” said Ørjan Kjærvik Olsen
of the Norwegian Seafood Council.
“For us in the Norwegian seafood in-
dustry, this means to continue to focus
on environmental impact in all aspects
of our operations. From the feed we use
in aquaculture, to the strict regulations
we set on fisheries, to the utilization of
the whole fish for human consumption.
Both because we are certain sustainable
seafood has a big part to play in dealing
with the climate crises, but also because
we believe this will directly influence
our bottom line.”
Gulfood 2022, UAE
‘Most Impactful Sustainable Product’ - Olam International Limited
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MARCH 2022 | HOTELNEWSME.COM
COVER
HCNME
HCNME
Austria’s backaldrin says it
will actively be seeking posi-
tive alliances and leadership
roles at Gulfood 2022. “The
event will be a watershed,”
said company spokesperson
Wolfgang Mayer. “This is the
industry’s decisive moment
to demonstrate conclusively
that it has read the consumer
sentiment wisely and is ready
to take the issues on board.
Sustainability is a grow-
ing concern worldwide and
we have been committed
to sustainability for many
years. Areas where signifi-
cant reductions have already
been achieved are packaging
and fuel reduction of the
company’s own fleet. Many
resources are also being used
to develop viable solutions in
the areas of energy-saving or
greening.”
INSPIRING TRANSFOR-
MATION
Looking at sustainable farm-
ing was Ocean Harvest’s co-
founders Haytham Shansal
and Robert Kapustas. Titled
‘Off the Hook: Salmon Fish-
ing in the Desert’, the session
looked at the journey to a
breakthrough land-based aq-
uaculture salmon producing
method that’s fresher, clean-
er, and far more sustainable
than imports, saving 30,000
tonnes of carbon a year.
Featuring a host of high-
calibre industry decision
makers taking the stage are
Hon. Peter Gatirau Munya,
Minister of Agriculture,
Livestock, Fisheries and Co-
operative, Kenya; and Hon
Silvio Schembri, Minister for
Economy, Investment and
Small Businesses, Malta, un-
derlining how to supercharge
recovery for the post-pan-
demic F&B Supply Chain on
day one of the conference.
Another one of the many
sessions that paved the way
for the F&B industry was
‘Cloud, Virtual and Alterna-
tive Kitchens – Optimising
Profitability: Viable Business
Models and E-Commerce
Partnerships’ delivered by
Ziad Kamel, VP – Consumer,
Kitopi and Tapan Vadya,
CEO (UAE), Papa John’s on
day two.
DWTC read the sentiment
and responded by expos-
ing the issues debated at
the Gulfood conference and
industry talks programme
and by introducing the
event’s global campaign with
the launch of Gulfood Zero
Waste in partnership with
restaurants and hotels.
Gulfood 2022 reinforced
the event as the global sec-
tor’s undisputed transforma-
tion powerbroker.
“We are bringing together a
New sustainable innovations and market product launches to debut at upcoming edition of Gulfood
Hospitality leader Hilton honoured with the ‘Growing Movement’ award for its zero waste drive
“GULFOOD 2022
REINFORCED THE
EVENT AS THE
GLOBAL SECTOR’S
UNDISPUTED
TRANSFORMA-
TION POWERBRO-
KER.”
Page 37
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HOTELNEWSME.COM | MARCH 2022
GULFOOD 2022
hugely influential gathering of over 4,000 exhibiting compa-
nies, high-level speakers from 120 countries and in excess of
100 award-winning chefs, including Michelin Star and ‘World’s
Best’ winners, business leaders and government policymak-
ers to address these seismic issues,” explained Trixie LohM-
irmand, Executive Vice President, Exhibitions and Events,
DWTC. “This represents sector leaders intent on change and
an industry audience ripe for leadership. With all sectors of the
global F&B community represented from regulation setters
and policy makers, to producers, wholesalers, distributors,
and retailers, together under one roof, there cannot be a bet-
ter event at a better time to thrash out a better future for the
industry and society.”
Gulfood 2022 had its most expansive exhibitor line-up yet
including new pavilions from the Norwegian seafood industry,
Uruguay, Panama, and Uzbekistan who will be joined by new-
comers from Australia, Colombia, South Africa, Switzerland,
and Hong Kong.
Interesting new products and launches
• The first edible, flavoured and 100% BIODEGRADABLE
straw in the world [Exhibitor: Gianni and Gelato General
Trading LLC]
• First certified carbon-zero butters [Exhibitor: NZMP; Prod-
uct Name: Organic Butter Carbonzero™]
• First clean label vegan and plant-based cheese locally pro-
duced in the UAE [Exhibitor: Agthia Group PJSC; Product
Name: Freakin’ Healthy® Plant Based Cheese Spread]
• Launch of the Gold and Silver Premium Bottled Water range
– natural mineral water bottled at source [Exhibitor: TyNant]
• A regional first: a range of 100% natural tonics made with
Grade a British Honey – sustainably sourced to protect bee
population [Exhibitor: Buzbee’s]
• First and only +20 UMF honey packed in on-the-go spoons
[Exhibitor: Al Malaky Royal]
NEW EVENTS AND HIGHLIGHTS
Gulfood Zero Waste
For the first time, worldwide F&B companies, major hotel
groups within the region and award-winning restaurants
united to power a key global agenda: reducing food waste and
driving sustainability across the ecosystem.
Gulfood Zero Waste initiative rolled out at the show and be-
yond the show, across all our key partners and dining destina-
tions.
Across the show, Gulfood collected all food waste and turned
it into essential compost and by-products benefitting local
soil and local farms – in partnership with The Waste Lab (a
women-led, impact-driven start-up offering interactive digital
platforms to champion the circular economy).
Also at the show: Acclaimed chefs from the Hilton Group
and award-winning restaurants such as Boca presented their
bespoke Gulfood Zero Waste dishes, alongside masterclasses.
Continuing the momentum of driving positive impact across
the industry, Gulfood also announced new Zero Waste awards
with 4 categories: Zero Waste Changemakers, Community
Collaboration, Growing Movement, Most Impactful Initiative,
Zero Waste Hero
Instead of awarding regular trophies to the winners, Gulfood
will plant trees for each winner in
GULFOOD INSPIRE
A redefined conference programme set the stage for thought-
provoking content and riveting perspectives from stakeholders
of the F&B ecosystem and beyond. The power-packed line-up
included nearly 150+ speakers covering the key topics and
trends that matter: Post-Pandemic F&B Landscape, Gulfood
Global Changemakers (Startups), E-Commerce, Zero Waste;
Gulfood YouthX (First-Ever Youth Empowerment Pro-
gramme), Gulfood Women Leaders and Chef Talks.
Commencing the conference programme will be Her Excel-
lency Mariam Al Mheiri, Minister of Climate Change and
Environment, Government of the United Arab Emirates ad-
dressing the global audiences gathered at Gulfood.
Notable speakers on stage represent key leaders and influ-
ential minds from: United Nations’ World Food Programme
(WFP); Kenya’s Ministry of Agriculture, Livestock, Fisher-
ies and Cooperatives; SDG2 Advocacy Hub; Fonterra; Olam
Group; Mars; Dubai Chamber of Commerce and Industry;
Hilton Group; Noon; Talabat; Choithrams; InstaShop; Emir-
ates Nature – WWF; Kitopi; Gates Hospitality; Wamda; Chat-
Food; Arbor School; Sweden FoodTech; among many more.
Hunter Foods Limited, a MENA region leader in innovative, alternative snacks and foods
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GULFOOD TOP TABLE
Gulfood Top Table took
culinary experiences to new
heights with a star-studded
line-up of award-winning
chefs and food influencers
presenting live across 50+
masterclasses. Industry me-
dia personnel, disruptors and
global trendsetters will come
together in this live culinary
extravaganza.
More than 70 chefs from
50 restaurants created more
than 1,000 creative dishes
across the five days.
Featured chefs included:
Antonio Bachour, the 2018
World’s Best Pastry Chef,
often described as a “confec-
tion master”; 2-star Michelin
chef Tom Aikens; Nick Alvis,
Co-Founder of renowned
homegrown restaurant,
folly; top Emirati chefs
Khaled Al Saadi, co-founder
of FAE Café, and Faisal
Naser, founder of Lento; and
Dubai-based Syrian culinary
ace Mohamad Orfali.
First-time workshops at the
Top Table included: Oyster
Shucking, Pickling, Preserv-
ing and Fermenting, Fine Art
of Butchery and Tea Tasting.
GULFOOD YOUTHX
The UAE has made sig-
nificant strides to ensure en-
gagement of youth, listening
to their voice and enhance-
ment of their skills of leader-
ship. The UAE’s National
Youth Agenda outlines the
vision of shaping ‘productive
youth with an entrepreneur-
ial spirit who realise their
full potential and embody
Emirati values’.
Inspired by this vision,
Gulfood 2022 saw the un-
veiling of the first-ever youth
empowerment platform for
the F&B industry – Gulfood
YouthX.
In collaboration with
Hilton and Dubai College of
Tourism, Gulfood YouthX
gave the most promising
chefs a launchpad to advance
their careers and become
the next culinary leaders of
tomorrow.
The programme entailed
mentorship and scholarship,
where shortlisted chefs were
invited to participate in a cu-
linary challenge at the show
(along with mentoring by
renowned Hilton trainers –
Kasdi Dahari, Executive Chef
of Hilton Palm Jumeirah and
Laila Al Mansoori, Chef at
DoubleTree by Hilton Resort
and Spa Marjan Island).
GULFOOD GLOBAL
CHANGEMAKERS
Through a spotlight on
emerging foodtech, agritech,
e-commerce and techno-
logical innovations in the
food sector, Gulfood Global
Changemakers offered a
chance to discover the next
big trend in F&B even before
they start trending.
The future-focused start-
up programme saw 30-40
embryo ventures pitch in-
novative ideas and food tech
solutions to venture capital-
ists and investors.
GULFOOD INNOVATION
AWARDS
One of the industry’s most
prestigious awards, this year
Gulfood Innovation Awards
received more than 300
entries from 65 countries
across 12 categories. Winners
were awarded trophies at the
show, at their stands itself.
SOME KEY HIGHLIGHTS
OF THE OVERALL
PROGRAMME
70+ chefs united to show
their culinary creativity,
including several Michelin
Star Chefs
50+ masterclasses
150+ speakers includ-
ing F&B business leaders,
ministers, policymakers,
retail heads, technologists,
agriculturists, analysts, and
futurists attended this year’s
event.
GLOBAL F&B
TRENDSETTERS
HONOURED AT GULFOOD
INNOVATION AWARDS
2022
The awards attracted over
300 entries from 39 coun-
tries, underlining Gulfood’s
appeal as the global gateway
for industry breakthroughs.
This year’s edition of the
Gulfood Innovation Awards
was one of the most hotly
contested editions to date.
“The sheer volume of
entries this year underlines
Gulfood’s status as the
premier platform for bold
industry players to unveil
what they have been working
on and use it as a spring-
board to demonstrate how
they are rising to the chal-
lenge of driving the industry
forward,” said Mark Napier,
Show Director, Gulfood.
“The competition produced
some of the most innovative
submissions we have seen,
and it was no easy task for
the judges to select the win-
ners. The level of innovation
shows the F&B industry is
in safe hands with so many
companies sharing our goal
to create and change the sec-
tor for the better.”
‘Most Innovative Organic Product’ - International Trade Centre
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HOTELNEWSME.COM | MARCH 2022
GULFOOD 2022
An expert panel of industry profes-
sionals were tasked with identify-
ing winning innovations in eight
categories: Most Innovative Beverage;
Most Innovative Dairy Product; Most
Innovative Frozen or Chilled Food;
Most Innovative Halal Product; Most
Innovative Organic Product; Most
Innovative Health, Wellness and
Plant-Based Product; Best Packaging
Design Impact; and Most Impactful
Sustainable Product.
PUSHING THE ENVELOPE OF
SUSTAINABILITY
In the sustainability categories, the
‘Best Packaging Design Impact’ award
was handed to Tertulia Brugge S.A.
for its San Marcos and San Ramon
Single-serve drip coffee, which is
housed in a compostable envelope and
recyclable box. Meanwhile, home-
grown UAE food and agri-business
company Olam International Limited
scooped the prize for the ‘Most Im-
pactful Sustainable Product’ for its
lightly salted almonds in composite
canister packaging.
“Sustainable food product develop-
ment is a cornerstone of Olam’s
innovation. With innovation centres
across the globe, we work closely
with our partners to deliver on-trend,
sustainable and tasty food products,
and beverages. This product is made
using sustainably grown almonds, we
have implemented advanced beekeep-
ing practices in Australia to protect
the bee population and to naturally
enhance the pollination of our almond
orchards,” said Kamesh Ellajosyula,
Chief Innovation Office, Olam Food
Ingredients.
“To complement our sustainability
practices, we also use solar energy,
and our almonds are packed and
marketed in composite, cost-effective,
‘Most Innovative Health, Wellness & Plant-Based
Product’ - Spinosi
“THIS YEAR’S EDITION
OF THE GULFOOD IN-
NOVATION AWARDS
WAS ONE OF THE MOST
HOTLY CONTESTED EDI-
TIONS TO DATE.”
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biodegradable and recyclable material, designed by our opera-
tions and technical packaging experts.”
SHOWING THE WAY FOR HEALTH AND WELLNESS
Spinosi, the artisan homemade pasta producer from Italy,
was recognised for its Fettuccine Zero+ product made from
red lentil flour, which was named ‘Most Innovative Health,
Wellness and Plant-Based Product’. Aimed at athletes and
sports enthusiasts, the unique pasta has a place on the plate
of health-conscious consumers thanks to its high protein and
fibre content.
Marco Spinosi, owner of Spinosi, said: “Our high protein
product is the perfect creation for our sporty customers and
those who are gluten intolerant. This award further cements
the product’s moto, ’Eat Healthy and Keep Fit’, and it means
a lot to our brand to be recognised in such an international
event. It gives great support for us to introduce other innova-
tive products to the regional market.”
Latvia’s King Coffee Service Ltd was crowned winner in
the ‘Most Innovative Beverage’ category for its Rocket Bean
Roastery/Rudy’s Kombucha – a 100% keto, 99% coffee cold-
brewed Kombucha. With zero alcohol content, the coffee is
also 100% halal. French innovation came to the fore in the
‘Most Innovative Frozen or Chilled Product’ category, with
KOKIRIKI recognised for its Veg-Toona, a 100% vegan tuna
with all the flavour and fibrous aspects of fresh seafood.
The NZMP Organic Butter Carbonzero™, from Fonterra,
was named the ‘Most Innovative Dairy Product,’ underscoring
the New Zealand brand’s pioneering F&B efforts. The award
for the ‘Most Innovative Organic Product’ meanwhile, was
scooped up by the International Trade Centre for its Water-
melon seed oil in capsules.
“As one of the key, most competitive, international food
sourcing events, Gulfood is an outstanding business hub. Par-
ticipating here as an exhibitor and, moreover, winning Most
Innovative Organic Product Award, allows our watermelon
seed oil in capsules to receive tremendous publicity through
the right business channels,” said Viktor Sidorenko, Director
Vesta Lider LLC, partner of the Association of Kherson Wa-
termelon Producers, which is part of the International Trade
Centre collective.
Portugal’s Carob World Portugal, LDA, which champions
carob-based products, was honoured with the ‘Most Innova-
tive Halal Product’ award for its Carob Syrup BIO, an iron,
calcium, and potassium rich ingredient.
The Gulfood Innovation Awards 2022 were assessed by a
panel of industry veterans: Lianne Walsh, Founder of Palm
PR; Jane Barraclough, Founder of Yalla Magazine; F&B
UAE-based EroeGo won the ‘Zero Waste Changemakers’ award, for its fast and efficient methods in reclaiming mis-shaped fruits and vegetables discarded by producers
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HOTELNEWSME.COM | MARCH 2022
GULFOOD 2022
journalist and consultant
Claudia De Britto; Abu
Dhabi chef Faisal Naser,
Founder of Lento; and
Vineetha Sony, Head of
Trade Advisory Services,
OCO Global.
HOMEGROWN BRANDS
THAT HIGHLIGHT
UAE’S FOOD SECTOR
INNOVATION
The UAE’s growing com-
munity of eclectic food
producers turned global
heads at this year’s Gulfood
with a raft of homegrown
innovators launching and
championing a variety of
new-to-market products.
As the Government of
the UAE pursues a multi-
pronged food strategy to
reduce the country’s reli-
ance on imports, a plethora
of homegrown start-ups
and established food sector
heavyweights have lever-
aged Gulfood to readdress
the import-export imbal-
ance.
One of the market en-
trants, Abu Dhabi-based
Below Farm, is seeking to
increase reliable and cost-
effective accessibility to
exotic and flavourful mush-
rooms by growing locally,
with the additional benefit
of facilitating fresh produce
supplies quicker than inter-
national competitors.
“We are excited to be
launching Below Farm at
Gulfood in the UAE,” said
Bronte Weir, Co-Founder,
Below Farm. “Our goal is to
supply affordable, hard-to-
come-by products of good
quality from the region for
the region. We will be sup-
plying a sustainably grown
range of mushrooms, in-
cluding king oyster, shitake,
and lion mane, which are a
great alternative to seafood.
The response from retailers
has been incredible and we
are looking forward to see-
ing our produce on the UAE
supermarket shelves in the
very near future.”
Elsewhere, AWS Distri-
bution - a leading FMCG
distribution company that
has operated in the UAE
for over 40 years - has
launched a dedicated range
of private-labelled brands to
help meet gaps in consumer
demands, especially around
affordable products, that
have been escalated by sup-
ply chain issues caused by
the Covid-19 pandemic.
“Post-pandemic, we saw
a great opportunity to
enter the market with new
products to address the
gaps arising from consumer
demands shifting to more
affordable products. In the
region’s private label indus-
try, where the focus remains
on offering the best quality
and price to reach the most
customers, there is strong
and healthy competition
from brands. Some of our
new launches include a line
of products tailor-made for
the Filipino expat market,
new lines of washing and
baby detergents, as well as
coffee brands which will be
available on UAE shelves
from next month,” said
Usama El Gohary, General
Manager, AWS Distribu-
tion.
Hunter Foods Limited,
a MENA region leader
in innovative, alterna-
tive snacks and foods, has
leveraged Gulfood 2022 to
launch four new flavours of
hand-cooked potato chips.
One new flavour is Bzar,
an Emirati spice mix cre-
ated by UAE entrepreneur
Shaima Al Zaabi, who took
part in a F&B Innovation
Lab initiative held in co-
operation with the Khalifa
Foundation.
“The collaboration with
Shaima and the Khalifa
Foundation has been a fan-
tastic journey for us. One of
our aims is to work closely
with, and launch products
for, the local community.
This new flavour range per-
fectly aligns with our objec-
tive,” said Ananya Narayan,
Managing Director at
Hunter Foods Limited.
Finally, Food Specialities
Limited (FSL), a leading
solutions provider to the
MEA’s food and beverage
industry, has launched
the region’s first meat-
replacement ready-mix. The
award-winning innovator
has created plant-based
(vegan) chicken and beef
replacements, PLANTA,
created in just five minutes
using pea protein, plant
fibre and seasoning mixes.
The resulting blend can be
used to make an array of
dishes such as cutlets, burg-
ers, nuggets, kebabs.
FSL head of marketing
and innovation, Dhruv Dha-
wan, said: “Our market re-
search revealed the majority
of plant-based products
are imported, and with this
comes higher price points
for products. Our plant-
based mix is a regional first
and is the result of major
investments in our innova-
tion lab to research the best
blend of ingredients and
create a more cost-effective,
locally-produced healthy
meat replacement.”
COMMITTED CHANGE-
MAKERS FROM KITCH-
EN TO CLASSROOM AND
COASTAL PRESERVA-
TION RECOGNISED IN
INAUGURAL GULFOOD
ZERO WASTE AWARDS
Future-focused changemak-
ers was awarded for their
drive and determination
to tackle a growing food
industry challenge at the in-
augural Gulfood Zero Waste
Awards.
Gulfood 2022 to open world of transformative
opportunities for Global F&B
“POST-PANDEMIC,
WE SAW A GREAT
OPPORTUNITY TO
ENTER THE MAR-
KET WITH NEW
PRODUCTS TO AD-
DRESS THE GAPS
ARISING FROM
CONSUMER DE-
MANDS SHIFTING
TO MORE AFFORD-
ABLE PRODUCTS.”
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The zero-waste heroes,
including global hospital-
ity leaders, local schools,
and homegrown change
movements, were crowned
as part of Gulfood’s drive to
transform agenda to action.
According to latest data from
the United Nation’s Food and
Agriculture Organisation
(UN FAO), one third of the
world’s food produced for hu-
man consumption is wasted
annually – approximately 1.3
billion tonnes per year.
UAE-based EroeGo, which
is currently making waves
in promoting the beauty of
‘ugly’ fruit and vegetables,
impressed judges in the ‘Zero
Waste Changemakers’ cat-
egory, for its fast and efficient
methods in reclaiming mis-
shaped fruits and vegetables
discarded by producers and
delivering them to customers
at a discount.
“Gulfood is a massive show.
Seeing so many people come
together under one umbrella
to talk about sustainable food
and how we can do better to
ensure society is practicing
zero waste is so impressive.
I am excited to receive this
award for the team. Being
able to reclaim food is huge
as it is a social issue,” said
Daniel Solomon, Founder,
EroeGo. “Sustainability is
not just a trend; it is part of
who we are and our everyday
conversations as individuals.
Living healthier and being
conscious of what we put in
our bodies is crucial. This is
only the beginning; educa-
tion is needed to ensure
sustainability is put into
practice.”
Dubai’s forward-thinking
Arbor School won the ‘Com-
munity Collaboration’ award
for its dedication to promot-
ing sustainable living in
society. Throughout the year,
the school offers a variety of
highly engaging community
programmes for its children
and parents, with a focus
on educating and instilling
a sense of responsibility to-
wards the environment and
food sustainability. The mas-
terclasses include everything
from pickling, preserving,
and fermenting, to vegan
cooking, upcycling, and seed
starter courses.
Multinational hospitality
leader Hilton, which has a
portfolio of more than 6,100
properties worldwide, was
honoured with the ‘Grow-
ing Movement’ award for its
recently announced ‘Travel
with Purpose 2030’ goals,
which aims to reduce waste
output in managed opera-
tions by 50%, and food waste
sent to landfill by 50%.
Ahmad Kasdi, Execu-
tive Chef at Hilton Ras Al
Khaimah Resort and Spa
said: “‘Travel with Purpose’
ensures that when staying at
our hotels, you will be using
sustainable, zero-waste prod-
ucts. We also recently signed
a partnership with Fresh on
Table to exclusively source 19
ingredients from local farms.
We are proud that the ini-
tiatives we have introduced
have made a mark on the
UAE’s hospitality industry.
“This wonderful award is for
all the chefs and our team
leader. Hilton is a global
company that has always
supported the movement of
zero waste, and we continu-
ously work towards practic-
ing sustainability in our
operations.”
Meanwhile, the ‘Most Im-
pact Initiative’ award went to
The Dubai Oyster Project, a
joint initiative between UAE
entrepreneur Fadi Abu Ghali,
The Maine New England
Brasserie Co, Arbor School,
and the Emirates Marine En-
vironmental Group (EMEG).
The project rehabilitates
reef systems off the coast of
Dubai using discarded oyster
shells from The Maine’s three
outlets. The shells are donat-
ed to the Arbor School where
children, their families, and
school personnel transform
the shells into a natural reef
for the EMEG reserve near
Ghantout.
Omar Shihab, Gen-
eral Manager of BOCA, was
named ‘Zero Waste Hero’
for his unwavering commit-
ment to the cause. He has
pioneered several projects
as the creative mind behind
the region’s best sustainable
restaurant, including reusing
glass bottles and corks at
the restaurant, conserving
cooking oil to be turned into
biodiesel, collaborating with
local artists to create unique
local produce art pieces with
Jameel Arts Centre, and
more.
ITALIAN EXPERTS DIS-
CUSS STRATEGIES TO
MOVE FROM AGRITECH
4.0 TO AGRITECH 5.0
Italy is renowned for its
excellence in the use of new
technologies for farming,
as well as for its leader-
ship in organic crops. Such
leadership is achieved using
Gulfood 2022 will herald huge new business generation
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GULFOOD 2022
advanced machinery throughout the
entire food supply chain, from agricul-
tural production to food transformation,
fields where Italy ranks 1st and 4th for
exports worldwide. Moreover, Italian
agri-food clusters are devoted to com-
bining innovation and tradition, with a
growing attention to sustainability and
to the environment.
The discussion on the Italian Agrifood
sector took place at the Innovation Talk
“Italian Technologies for Sustainable
Agriculture and Circular Economy”;
organised by the Italian Trade Agency
(ITA), in cooperation with the Em-
bassy of Italy in the UAE, the Consulate
General in Dubai and the Italian Com-
missioner’s Office of the Italy Pavilion
at Expo 2020 Dubai, the Talk put the
spotlight on how Italy is incorporating
new technologies and circular economy
principles into their traditional pro-
cesses of agriculture.
The Innovation Talk was officially
opened by Paolo Glisenti, Commissioner
General Italy’s Pavilion, and the panel of
experts, moderated by Josè Rallo, Board
of Directors, Italian Trade Agency,
included Barbara Beltrame, Vice
President, Confindustria; Massimiliano
Giansanti, President, Confagricoltura;
Giulia Giuffrè, Irritec Board Member
and Sustainability Ambassador; Ales-
sandro Malavolti, President, FederUna-
coma; Alessandro Paini, General Man-
ager/President, SACMI Beverage. H.E.
Nicola Lener, Ambassador of Italy to the
UAE, also attended the event and shard
with the public his closing remarks.
Guest speakers presented some Italian
innovations applied to the agri-food sec-
tor, in line with the UN 2030 Agenda
and the global objectives of sustain-
ability and social responsibility, looking
forward to a new way of thinking about
agriculture. The use of precision farm-
ing for collecting and elaborating useful
data for rationalising the use of natural
resources and circular agriculture aimed
at using a minimum number of external
inputs were discussed.
MEET THE MEAT
Welsh Lamb, a premium quality lamb
producer from Wales, sizzled in this
year’s edition of Gulfood.
The five-day event featured the latest
food and beverage products showcased
across eight primary market sectors:
Beverages; Dairy; Fats and Oil; Health
and Wellness; Pulses, Grains and Cere-
als; Meat and Poultry; Power Brands;
and World Food. Among the Meat &
Poultry section is premium quality cuts,
Welsh Lamb. What makes Welsh Lamb
stand out? Well, to start, farmers in
Wales only use the finest grass, sharpest
sheepdogs, and best-kept husbandry
secrets. The Lamb producer has also
been awarded PGI status, the highly
sought-after marque which guarantees
that you are buying premium quality.
“The region is a very important market
for lamb in general, especially for Welsh
Lamb. Therefore, getting a chance to see
our existing customers as well as mak-
ing some new customers is a very crucial
part of the work that we do. We’ve got
a number of cuts for retail and for the
foodservice market on show here,” said,
Rhys Llywelyn, Market Development
Manager at Hybu Cig Cymru, Meat
Promotion Wales.
INVEST NORTHERN IRELAND
BROUGHT TOP BRANDS FROM
THE REGION TO THE BIGGEST F&B
PLAYGROUND IN THE WORLD
Invest Northern Ireland is Northern
Ireland’s regional economic develop-
ment agency that promotes business
in and between Northern Ireland. The
agency brought top brands from the
region to the biggest F&B playground
in the world and among these brands
are, crisp and snack manufacturer,
Tayto Group that produces over five
million packs a day across seven UK
sites including their original factory at
Tandragee Castle in the rolling hills of
Northern Ireland. Robin Wall, Export
Sales Director at Tayto group said that
Gulfood is the most well attended trade
show that he is involved with interna-
tionally. The organisation also featured
Ireland’s largest oat miller and breakfast
cereal producer White’s Oats on the
Gulfood 2022 showroom floor, where
Stuart Best, Business Development
Manager at White’s Oats gave potential
buyers an overview of the products on
display and spoke about the brand’s
intentions to expand here in the region,
as well as, Greenfields Ireland Limited,
known for sourcing and supplying the
finest dairy ingredients, specialist milk
products and finished dairy products
to customers throughout Europe, the
Middle East, South America, Far East
and Africa. “Gulfood for us is probably
the most important show that we attend
every year. It’s very dynamic, there are
a lot of changes happening all the time.
After what we’ve all been through it’s
nice to see so many people,” said Roger
O’Neill, Export Director at Greenfields
Ireland Limited.
“THE REGION IS A VERY
IMPORTANT MARKET
FOR LAMB IN GEN-
ERAL, ESPECIALLY FOR
WELSH LAMB.”
Italian experts discuss strategies to move from agritech 4.0 To agritech 5.0
Page 44
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MARCH 2022 | HOTELNEWSME.COM
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HOTELNEWSME.COM | MARCH 2022
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Page 46
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MARCH 2022 | HOTELNEWSME.COM
MAKING DELICIOUS POSSIBLE
HCNME
Can you give us a glimpse of
your career journey so far?
Having a BA degree in Culinary
Arts and Restaurant Management
from Saint Joseph University of
Beirut, I have recently moved to
Dubai to work as a chef at Hunter
and Barrel Restaurant, a high-end
Steak House. My passion for cooking
started at a young age when I started
preparing food for my family and
friends. I decided to study culinary
arts because I enjoy creating new
dishes and combining food with
art. Along with my studies, I have
worked at high-end catering and
pastry establishments, where
I have gained a wealth of
experience as well as developed
my skills.
RITA MGHAMESS
LEBANESE NATIONAL, MGHAMESS HAS 4 YEARS OF CULINARY
EXPERIENCE, SEVEN MONTHS OF WHICH ARE IN THE UAE.
RITA MGHAMESS
What’s your favourite dish to
eat and why?
I personally love eating
homemade traditional food,
prepared using modern cooking
techniques such as Sous-Vide
Spicy Chicken, Blue Cheese
Foam Salad, and much more.
What are you cooking up
today? Tell us more about the
dish.
Today, I am making a pan seared
herbed Veal Fillet Tenderloin,
using MAGGI® Mashed Potato
enhanced with beetroot purée,
garnished with a selection of
colourful vegetables and served
with a delicious gravy sauce,
using CHEF® Demi-Glace
Powder.
As a chef, what are the top
ingredients and products
you’re using these days?
Due to the competitive
nature of the market, I like to
differentiate myself by using
high quality meat such as the
Tomahawk Mayura and Wagyu
9+ steak, which has made
my cooking style unique and
artistic.
What are some of the most
recent important food trends
you can tell us about?
Dry aged meat is one of the
food trends that has recently
emerged in this industry. It is
an important process as it helps
the streak develop deep flavours
and makes the meat far more
tender. This also gives more
value and quality to the dish.
What would you advise
suppliers and foodservice
professionals who are
looking to offer their best
to the market and meet
demand?
I would advise them to follow
trends and be distinctive. In
addition, they should always be
consistent in providing good
quality products.
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HOTELNEWSME.COM | MARCH 2022
FIND OUT MORE
ABOUT US HERE:
INGREDIENTS
VEAL FILLET TENDERLOIN
PROTEIN ITEMS
• 500 g Veal filet tenderloin
DAIRY
• 50 ml Milk
• 100 g Butter
• 50 ml Cooking Cream
NESTLÉ PRODUCTS
• 40 g MAGGI® Mashed Potato Powder
• 50 g CHEF® Demi-Glace Powder
VEGETABLE
• 150 pcs Beetroot
• 60 g Baby asparagus
• 50 g Broccolini
• 15 g Garlic whole
• 60 g Onion
• 10 g French thyme
• 1 pkt Edible Flowers
• 1 pkt Sakura (microgreens)
DRY STORE
• 30 g Sea salt
• 15 g Black pepper corn
• 100 ml Olive oil
• 50 ml Non-alcoholic red wine
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MARCH 2022 | HOTELNEWSME.COM
Can you give us a glimpse of
your career journey so far?
I am currently the Head Chef at
Maisan15. I have always had a
passion for cooking from a young age.
My journey started with cooking at
home and from there I continued to
build my own healthy dessert line;
Sweetfix by Rita. This led me to my
career in a professional kitchen.
What’s your favorite dish to eat
and why?
I would say the Miso Baba Ghanoush
with Dukkah and Pistachio that I
created for Maisan15. I love this
dish because I was able to elevate
the humble eggplant ingredient by
mixing it with flavours of Japan and
the Middle East.
What are you cooking today?
Tell us more about the dish.
I will be preparing a ‘rose and
saffron chebab with a white
chocolate mascarpone and
honey cream topped with
a cardamom honey and
RITA SOUEIDAN
LEBANESE NATIONAL, SOUEIDAN HAS MORE THAN 7 YEARS OF
CULINARY EXPERIENCE, BORN AND RAISED IN UAE.
HEAD CHEF
pistachio’. The chebab is a
delicious Emirati pancake that
can be made savoury and served
with cheese or sweet and served
with honey and date molasses.
Today I will be making the chebab
with a twist by using different
ingredients like rose water,
mascarpone and white chocolate.
It’s a simple dish to prepare and
can be enjoyed for breakfast,
dessert or as a snack.
As a chef, what are the top
ingredients and products you
are using these days?
I try to use the best local
ingredients and products as
much as I can and avoid using low
quality ingredients as that will
reflect in the flavour of the final
dish. I am grateful for the good
relationship with all my suppliers
because I know where their
ingredients are coming from.
What are some of the most
important recent food trends
you can tell us about?
In my opinion, sustainability
is the way of the future and
chefs are now putting more
effort into purchasing local
and seasonal products and in
general supporting sustainability
initiatives. We all have a
responsibility to look after our
environment. The other trend
I have noticed is plant-based
foods, as more people have moved
toward a vegan diet.
What would you advise
suppliers and food service
professionals who are looking
to offer their best to the
market and meet demand?
I would advise suppliers to get to
know their chefs and develop a
good relationship with them. It
is important to understand what
the latest food trends are and
of course always offer the best
quality ingredients. Consistency,
quality, and timely delivery are
key.
MAKING DELICIOUS POSSIBLE
HCNME
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HOTELNEWSME.COM | MARCH 2022
FIND OUT MORE
ABOUT US HERE:
INGREDIENTS
WHITE CHOCOLATE MASCARPONE TOPPED WITH
CARDAMOM HONEY AND PISTACHIO’
DAIRY
• 1 Egg
• 240 ml Full fat milk
• 250 g Mascarpone
NESTLÉ PRODUCTS
• 175 g Nestlé® Cream Honey
DRY STORE
• 150 g All purpose flour
• 16 g Granulated sugar
• 3 g Instant yeast
• 3 g Baking powder
• 4 g Ground cardamom
• 2 g Saffron
• 55 g White chocolate
GENERAL STORE
• 250 ml Honey
• 9 ml Vegetable oil
• 18 ml Rose water
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MARCH 2022 | HOTELNEWSME.COM
The food and beverage sector is in a pivotal moment of change
and digitalisation, with delivery becoming vital for long-time
survival. The past year has seen the food delivery industry boom.
We saw this come to life when we found ourselves at Deliverect
helping to process more than 1.5 million orders per week in the
last year - a 750% increase from the year before.
Even more staggering: the global online food delivery market
was worth $7 billion in 2020 and increased to $126.91 billion in
2021. The market is expected to reach $192.16 billion in 2025,1 so
it’s safe to say that online food delivery is only just getting started
and will continue to grow.
Today, restaurants are looking for ways to thrive in the ‘new
normal,’ which includes lots more orders and delivery options.
Restaurant owners are looking for ways to sell more easily and
to reach more customers with less hassle. With an ever-changing
external landscape, restaurateurs need a solutions-based
approach to help their restaurants digitise, streamline and
manage their sales in order to thrive in the online space and to
effectively manage and grow business.
Here are some trends that will dominate hospitality’s food and
beverage sector in 2022:
Direct to Consumer
Restaurants have had to rely on external channels (e.g. 3rd party
marketers, societal trends) for consumer insights, but in 2022
restaurants will take more ownership, using their own direct
channels to sell online and dispatch (e.g. use of omni-channel
technology, such as: online app ordering, to track and observe
delivery order records), in order to gain a better understanding of
their consumers’ preferences.
Not only will restaurants sell more through their own delivery
channels - they may also manage the delivery themselves with
services like dispatch. The result will be a more connected
customer experience that will satisfy the consumer’s need for
personalization, which will increase revenue for businesses.
Smart Dining
Much of the restaurant industry has and will continue to invest
in in-store tech. Many have gone toward contactless payment
solutions through the use of QR codes and/or tableside ordering
technology to minimize customer contact with restaurant
workers. Operators are also experimenting with cutting-edge
air filtration and surface cleaning technologies to make diners
more comfortable when sharing space with a crowd. Smarter tech
that have artificial intelligence, such as robots, will be used for
restaurant food delivery.
Sustainability
Inefficiency within the delivery process contributes to the food
waste crisis. Deliverect helps restaurants reduce order error by
almost 80%, which leads to less food wastage (as well as less lost
revenue on refunds for our customers). Beyond this, we provide
all partners with resources for sustainable suppliers to help them
along their journey. More environmentally friendly packaging is
being introduced to restaurants and food delivery channels and
will continue to be a major priority in 2022.
The Great Resignation
There are many vacant positions across the region as hospitality
firms compete with retailers and delivery businesses for staff.
Covid has been the primary driving force behind the industry’s
labour crisis. There currently is and unfortunately will continue
to be a challenge with maintaining healthy retention levels of staff
working across the hospitality industry.
Recruitment of new staff members will also be a struggle, with
the rising number of unfulfilled hospitality job vacancies. To help
Hospitality
Food & Beverage Trends
in 2022
F&B FOCUS
HCNME
by NAJI HADDAD, MIDDLE EAST GENERAL MANAGER AT
DELIVERECT
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HOTELNEWSME.COM | MARCH 2022
combat this, we recommend restaurants
have strong recruitment/employee
recommendation programs in place, so
that positions can be filled quickly when
needed.
Restaurants Built For Food Delivery
There is immense pressure on restaurants
to keep up with the increasing demand of
food delivery orders, whilst still having
to cater and serve in-person diners. The
restaurant of the future will be built
with two doors - one door for in-person
customers and one for riders to come
in and pick up orders, without having to
disturb the customers.
Food delivery boxes will also be collected
from an outside window, a bit like a fast
food drive-thru. This way, riders can pick
up without having to physically step foot
in the restaurants, which is the current
setup with some fast-food chains.
Optimising Profit
Starting now - and likely into the years to
come - there will continue to be a valiant
effort to optimise profit in order to help
revive the hospitality industry and its
contribution to the economy. 2022 will
see more restaurants incorporate review
management within their business model,
in order to closely monitor profit levels
and how to best increase profits (if levels
are flagging).
In order to optimise and therefore
increase profit levels, businesses need
to increase customer retention and
conversion levels. For this reason,
there will be a rapid increase in the
frequentness of promotions and discounts
at all times of the year, not just on social
calendar events.
Marketing Becoming an Integral Part of
a Business Strategy
Restaurants need to make their brands
stand out from the crowd by ensuring
their website and social media channels
are up-to-date, as well as having an easily
accessible menu that includes enticing
pictures and so on.
Upgrading The Customer Experience
Restaurants will continue to introduce
digital menus available through WiFi or
QR codes to help cater for a contactless
customer experience. Digital menus are
an upgrade for customers: they make for a
faster/more efficient (and more sanitary!)
dining experience because customers can
order and pay for their meal on a tablet
instead of relying on usually busy waiting
staff. Further, instead of the waiting staff
randomly checking on guests to ask about
refills, customers can order right from the
table.
Overall in 2022, we will see the wider
food and restaurant industry evolving
with an even greater focus on technology.
We will also see the food delivery sector
become an increasingly crucial factor in
the survival of food & beverage hospitality.
Tech allows the sector to expand its
reach and it provides a flowing stream
of revenue. Consumers’ habits have
permanently changed, with a greater
preference for convenience and eating
at home, and businesses need to adapt
accordingly. May the hospitality industry
not only continue to survive, but also
thrive in 2022 and beyond!
HOSPITALITY’S FOOD & BEVERAGE TRENDS IN 2022
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MARCH 2022 | HOTELNEWSME.COM
B
arceló Hotel Group is the hotel division of the Barceló
Group, which is the 29th largest hotel chain in the
world. It currently operates more than 270 leisure
and city hotels with 4 and 5 stars, and over 60,000
rooms in twenty-two countries worldwide, all mar-
keted under four brands: Royal Hideaway Luxury
Hotels & Resorts, Barceló Hotels & Resorts, Occidental Hotels &
Resorts and Allegro Hotels.
In May 2021, Barceló Hotel Group’s UAE portfolio received
prestigious recognition at the TripAdvisor Travelers Choice
Awards 2021 with Barceló Residences Dubai Marina, Occidental
Dubai Production City and Dukes The Palm, a Royal Hideaway
Hotel being recognised in top 10% of hotels worldwide. Addi-
tionally, the company attained the prestigious ‘World’s Leading
Hotel Management Company in 2021’ at the 2021 World Travel
Awards for the second time, previously, gaining the accolade in
2019. Currently, Barceló Hotel Group operates 6 iconic proper-
ties under the Barceló brand umbrella in Oman and the UAE.
In the UAE, these include the Group’s prestigious Dukes The
Palm, a Royal Hideaway Hotel, Barceló Residences Dubai Ma-
rina, Occidental Sharjah Grand, Occidental Dubai Production
City and Occidental Al Jaddaf. In July 2021, the leading Spanish
hotel chain entered into an agreement with Oman Tourism
Development Company (OMRAN Group), to operate the Al
Mussanah Resort. Rebranded as Barceló Mussanah Resort, the
Group has established a strong presence in Al Batinah South
Governorate in Al Mussanah, Oman with the aim to enhance
tourism experiences and activities in the resort while bringing
new operational and management concepts to its various facili-
ties in the Sultanate.
AROUND THE WORLD
HCNME
Barceló Hotel Group
expands to Oman
“Oman is uniquely blessed with natural
landscape and cultural phenomena
that have been recognised by UNESCO
as sites that are of outstanding
historical value.”
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HOTELNEWSME.COM | MARCH 2022
INTERVIEW
DERMOT BIRCHALL
GENERAL MANAGER,
BARCELÓ MUSSANAH RESORT
Why Oman from a business point of
view?
Oman has one of the largest conven-
tion centres in the region, with the
prestigious venue set to host the
World Athletics Race Walking Team
Championship in March 2022. The
venue and the many hotels in proxim-
ity are situated within a short drive to
Muscat International Airport, as well
as excellent venue spaces for hospitality
and recreation. Oman is ranked as the
fourth safest country in the world and
is quickly becoming a leading Global
MICE destination. The Sultanate has
breath-taking scenery, with more than
3,000km of coastline contrasting to the
majestic Hajar mountains, soaring to
over 3,000m at the peak of Jebel Shams.
Oman has always been a prospective
source market with immense growth
potential for Barceló Hotel Group.
Barceló Hotel Group established a
presence in the Omani market in the
vibrant district of Mussanah. With
Barceló Mussanah Resort, we are of-
fering our unique Spanish hospitality
flair in the Sultanate; with the aim to
support Oman’s destination with the
development of international markets
and enhance the experience of guests
including local, regional, and interna-
tional visitors.
Why Oman from a tourism point of
view?
Oman is uniquely blessed with natural
landscape and cultural phenomena that
have been recognised by UNESCO as
sites that are of outstanding historical
value. These include the Fort in Bahla,
settlements and tombs in Bat, and the
frankincense trail in the Dhofar region.
The ‘Falaj’-based water conservation
and distribution system as a unique
Omani feature has also gained notable
prominence as heritage sites and many
such ingenious irrigation systems are
still functioning in Oman.
Visitors can also enjoy the hundreds of
forts dotted along the landscape, many
of which were influential in shaping
the history of Oman today. If being in
nature and the outdoors is your forte,
head for the Ad Dimaniyat Islands for
fantastic diving, or Jebel Akhdar for
some of the best hiking trails in the
world.
What is the Sultanate’s tourist,
leisure, and hospitality promotion
campaign?
Oman Tourism Development Company
(OMRAN Group) in conjunction with
the Ministry of Heritage and Tourism
recently launched Visitoman.om. The
integrated digital platform is certainly
an ambitious promotion initiative
which makes Oman a much more at-
tractive destination by leveraging the
Sultanate’s competitive advantages
collectively.
BARCELÓ HOTEL GROUP
Barcelo Mussanah Resort - Overview
“ OMAN HAS ALWAYS
BEEN A PROSPEC-
TIVE SOURCE MAR-
KET WITH IMMENSE
GROWTH POTENTIAL
FOR BARCELÓ HOTEL
GROUP. ”
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MARCH 2022 | HOTELNEWSME.COM
The platform serves to
digitise the tourism sup-
ply chain supporting global
distribution of promotional
campaigns to attract leisure
and hospitality visitors to the
Sultanate.
Barceló Hotel Group en-
tered the Omani market with
Barceló Mussanah Resort
with the aim to enhance
the tourism development in
the Sultanate and support
the government’s vision to
position Oman as one of the
leading tourist destinations
in the world.
Tell us about the reason
behind hosting several
leisure and sports events in
Oman?
The direct return on interna-
tional sporting events might
not look that attractive at
a glance. However, adding
in the media coverage, the
pre-event training camps,
endorsements, repeat events
and the tremendous positive
impact that Para Olympic and
Olympic medallists, world,
and national champions have
on the youth and local com-
munities, makes leisure and
sports events a cornerstone
in nurturing talent at grass-
roots level in the Sultanate.
Sporting events in Oman
has a reputation for provid-
ing amazing experiences for
athletes and their families.
This is thanks to years of in-
vestment in the development
of Omani Sports Event Man-
agers, professional coaches,
referees, and marketers.
The sports event ecosystem
is underpinned by enormous
support from the Ministry
of Culture, Sports & Youth,
Royal Oman Police, Royal
Navy of Oman, Municipali-
ties, national and local me-
dia, and the many thousands
of volunteers who marshal
events to ensure a safe and a
fun environment for all par-
ticipants and spectators.
Can you list some of the
sustainable best practices
in Oman?
In the most recent UN Sus-
tainable Development Report
2020, Oman ranked third
among Arab Countries and
22nd worldwide for sustaina-
ble development in the travel
and tourism sector. The
Ministry of Environment
in the Sultanate are incred-
ibly supportive of volunteer
initiatives to develop sustain-
able practices.
In December Barceló
Mussanah Resort success-
fully attained the OmanSail
Guinness Book of Records
challenge for the most na-
tionalities collecting litter in
one location, with seventy-
three nationalities retriev-
ing a total of 344kgs along
the shores of Oman. Similar
initiatives take place quietly
in Oman every weekend,
with organisations such as
the Environmental Society
of Oman (ESO), a non-profit
organisation dedicated to
conserving the environment
of Oman, doing a fantastic
job in generating awareness
regarding the positive impact
we can have on our immedi-
ate environment.
At Barceló Hotel Group,
sustainability and innova-
tion are efficiently integrated
in our services, offering
guests and visitors a unique
experience, coupled with our
unmatched Spanish hospital-
ity flair.
Describe the Spanish hos-
pitality and Omani culture
fusion?
It has been an honour to
lead the team in welcom-
ing Barceló Hotel Group to
manage our resort, which
was recently rebranded to
Barceló Mussanah Resort.
As the leading Spanish hotel
chain in Middle East and the
29th largest hotel chain in
the world, hospitality and
innovation are part of the
core values at Barceló Hotel
Group. This spirit of enthusi-
asm and generations of hospi-
tality experience has enabled
us to attain the World’s
Leading Hotel Management
Company award at the World
Travel Awards in 2021, and
successfully combine to
make Spanish Hospitality
and Omani charm a perfect
match.
AROUND THE WORLD
HCNME
Al Mina Caffe - Barcelo Mussanah Resort
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HOTELNEWSME.COM | MARCH 2022
Seafood Scotland’s intense qualifier round with the theme of ‘Around the World’ culinary dishes produced the
competition’s top 8 chefs, our culinary stars are now set to take on the live semi-final challenge on 21st March
2022 at The Emirates Academy of Hospitality Management. This high-stake semi-final will test the competing
chefs’ work organisation and management, food, hygiene, health, and safety skills. The top 4 chefs from the
live semi-finals will move on to the finals in May 2022.
Howard Ko
Executive Chef
CÉ LA VI Dubai
Ben Tobitt
Managing Director
Ben’s Farmhouse Middle East
Judging the event are the exceptionally talented Wayne Tapsfield, Chairman of judges known across the globe
for his experience in various aspects of the culinary scene, healthy living concept mastermind Ben Tobitt, MD
of Ben’s Farmhouse ME and Michelin star culinary extraordinaire Howard Ko - Executive Chef at Ce La Vi
Restaurant Dubai.
Stay glued for updates on www.sfschefcompetition.com and Ymakan social media pages as we unravel
the exciting happenings behind Seafood Scotland’s Chef Poissonnier of the Year UAE.
JUDGES ANNOUNCED
THE STAGE IS SET, KNIVES SHARPENED AND 8 CHEFS READY TO BATTLE IT OUT
AT SEAFOOD SCOTLAND’S CHEF POISSONNIER OF THE YEAR UAE.
Wayne Tapsfield
Chairman of judges
Page 56
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MARCH 2022 | HOTELNEWSME.COM
NESCAFÉ® Intenso
(A blend of Arabica and Robusta)
A blend of Arabica and
Robusta coffees. It has
a strong body, low acidity
and good bitterness
balanced by a full and
creamy texture with nice
cocoa notes.
Origin: Portugal
NESCAFÉ® Espresso
(A blend of Arabica and Robusta)
A very well balanced blend
of Arabica and Robusta
coffees. It is a full-bodied
espresso, with dark
chocolate and hazelnuts
notes.
Origin: Portugal
NESCAFÉ® Superiore
(100% Arabica Ethically sourced thru
rain forest alliance certified farms)
It has a medium body,
medium acidity,
low bitterness and sweet
almond notes.
Origins: mix from Brazil
and Colombia
NESCAFÉ® Brasile
(100% Arabica Ethically sourced
thru fair trade certification)
The characteristics of
our single-origin Brasile
coffee beans are perfect
for an intense Espresso
or an aromatic and
fruity Late Macchiato.
Origins: Brazil
A passionate certified barista trainer with over seventeen years of experience
from both the Commercial and Specialty coffee industry.
“I started my journey in coffee back at home in the Philippines with Starbucks
for 6 years. I started as a Barista and got promoted to Assistant store manager.
Then I moved to Dubai and worked with Costa Coffee as a barista but quickly
moved up the ranks and got promoted to Core skills trainer and Certified Brand
Auditor. I stayed with the company for seven and a half years and trained more
than a thousand baristas. Sometime later an opportunity came, I was offered
to Head the training and quality division of a Specialty Micro roastery in Dubai,
Seven Fortunes Coffee Roastery based in Al qouz where I went on to work for
3 years. Then finally, I joined Nestle as a coffee barista and just completed my
1st year anniversary last month. I am also a Specialty Coffee Association (SCA)
certificate holder of various modules from barista to brewing, I also completed
a Sensory training course for both Foundation and intermediate courses and
other various training courses related to coffee.”
MEET OUR BARISTA
Billy James De Leon
Professional Barista
NESCAFÉ PREMIUM WHOLE BEAN PRODUCT OFFERING
NESCAFÉ WHOLE BEAN PRODUCT OFFERING
INTRODUCING OUR WORLD OF COFFEE
OUR BEANS
YOUR MONTHLY GRIND BY
All NESCAFÉ® coffees are responsibly grown and ethically sourced through our NESCAFÉ® Plan.
Page 57
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HOTELNEWSME.COM | MARCH 2022
JOIN THE WORLD OF
Recipe:
Ground Coffee (Coarse grind size): 12grams
Water heated to 93’C temp: 200mls
Method:
1- Grind the coffee: Coarse size - Ground coffee into the cupping bowl.
2- Wetting / Coffee Saturation: Pour the hot water and ensuring you are
fully saturating the coffee with the water.
3- Steeping: Wait for 4 minutes to steep the coffee and while waiting, start
smelling the aroma of the coffee.
4- Break: Breaking the coffee crust using the back part of the spoon at the
same time smelling the aroma of the coffee.
5- Skimming: Using 2 cupping spoon, gently skim off all the coffee crust.
6- Tasting / Slurping: Slurp the coffee. The louder the better because we
want to incorporate air through our mouth to spread the coffee
in our entire palate ensuring we taste all possible notes and don’t burn our
tongue.
ESPRESSO
A small but intense coffee
drink.
Recipe:
Coffee: 16 grams
Espresso: 45mls
Extraction time: 25 seconds
CAPPUCCINO
A very creamy cup of coffee
made with a shot of espresso
and combined with a smooth
and velvety rich steamed milk.
Recipe:
Coffee: 16 grams
Espresso: 45mls
Extraction time: 25 seconds
Milk: 160mls of milk heated
to a temperature of 55°C
Chocolate Powder: Dusting
on top
CAFÉ LATTE
A light and milky coffee made
with a single shot of espresso
combined with milk and topped
with a small amount of milk
foam.
Recipe:
Coffee: 16 grams
Espresso: 45mls
Extraction time: 25 seconds
Milk: 160mls of milk heated
to a temperature of 55°C
Chocolate Powder: Dusting
on top
JOIN US FOR OUR CUPPING SESSION
A CLOSER LOOK INTO OUR
ESSENTIAL COFFEE DRINKS
Contact us:
800 595950
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MARCH 2022 | HOTELNEWSME.COM
“The hotel is perfectly positioned
within proximity of the city’s premier
shopping areas and is just a stone’s
throw from the Jeddah Corniche
Circuit, home to the Saudi Arabia
Grand Prix – the fastest street circuit
in Formula 1.”
MOVERS & SHAKERS
HCNME
Shangri-La made its brand debut in Saudi
Arabia last month on the 22nd of February
– the Kingdom’s inaugural Founding Day –
with 220 new light-filled accommodations,
three exceptional restaurants, extensive
wellness facilities, and a dedicated kids’ club.
The opening of Shangri-La Jeddah marks
the dawn of a new era for Saudi Arabia as
a leisure destination, welcoming discerning
travellers in a location blessed by endless
views of the Red Sea and set to become one
of the city’s most vibrant lifestyle and dining
destinations.
The hotel is perfectly positioned within
proximity of the city’s premier shopping areas
and is just a stone’s throw from the Jeddah
Corniche Circuit, home to the Saudi Arabia
The rise
of a luxury Landmark
on the Jeddah Waterfront
Juice bar
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HOTELNEWSME.COM | MARCH 2022
Grand Prix – the fastest
street circuit in Formula 1.
Situated in the exclusive
Burj Assila, a 64-storey
architectural icon and
Jeddah’s tallest building – a
soaring 260 metres high
tower – the hotel forms
part of the two-billion Saudi
Riyal, 60,015 square meter
mixed-use development
project which is also home
to 116 state-of-the-art Burj
Assila Residences available
for sale.
The 220 world-class
accommodations, including
148 deluxe guestrooms
and 55 suites, as well as
17 serviced apartments,
feature views over the
Red Sea and the Jeddah
skyline from floor-to-ceiling
windows which illuminate
the light colour palette, with
blue and beige accents
awaiting guests. Providing
remarkable sea views,
the spacious balconies
and sophisticated room
design mimic the glistening
serenity of the waterfront.
Guaranteed to become
one of the city’s most
exciting dining addresses,
Shangri-La Jeddah’s
restaurants blend
traditional flavours with
local influences and
modern techniques for a
one-of-a-kind experience.
The new outpost of award-
winning restaurant Shang
Palace, a new home in
Jeddah for soulful modern
Chinese cuisine, infuses
traditional Chinese motifs
and Arabesque patterns,
creating a see-and-be-
seen space inspired by
traditional courtyard
siheyuan houses where the
service and ambience are
as exciting as the food.
Additionally, guests
can experience a truly
interactive culinary
experience at The
Waterfront Kitchen, a
yacht-inspired all-day-
dining restaurant with
vibrant live cooking stations
and a range of global
delicacies, or gather and
relax at exquisite boutique
patisserie COPA, where
the fine art of coffee and
chocolate pairing meet.
The Wellness Club at
Shangri-La will offer
extensive health and
wellness facilities for
men and women across
two floors, including a full
range of state-of-the-
art Technogym cardio
machines and weights.
The facility is also home
to The Spa at Shangri-La,
featuring a bespoke menu
by award-winning experts
Natura Bissé, a sauna
and Jacuzzi, as well as a
Hammam with a range
of treatment rooms. Spa
rituals and experiences are
delivered by highly skilled
therapists from around the
world, with a menu focusing
on effective beauty
and wellness therapies,
complemented by carefully
selected products to
encourage journeys of
inner balance and absolute
relaxation, skin renewal and
rejuvenation.
A serene 25-metre
outdoor swimming pool
with spectacular sea-
view is located on the
seventh floor alongside
extensive recreational
facilities. Guests can
cherish moments with
family and little ones,
thanks to the introduction
of a fun-packed Kids’
Club with an immersive
roster of activities and
entertainment.
With some of the city’s
most extensive and
versatile event space,
including the 960 square
meter Shangri-La Grand
Ballroom featuring floor to
ceiling windows overlooking
the Red Sea, the hotel is set
to become the city’s most
popular venue for weddings
and events.
Fully committed to
support the Saudi Vision
2030, Saudis make up
approximately half of the
hotel colleagues who are
ready to welcome guests
into a sense of place
steeped in centuries of
Arabian hospitality, artfully
blended with the heartfelt
hospitality that is part of
Shangri-La’s Asian roots.
With immaculate attention
to detail and a constant
pursuit of excellence,
Shangri-La is more than
a hotel experience. It is a
brand that is recognised
and admired worldwide,
synonymous with enabling
sincere moments of joy
with heartfelt service.
SHANGRI-LA
“The 220 world-class accommodations,
including 148 deluxe guestrooms
and 55 suites, as well as 17 serviced
apartments, feature views over the Red
Sea and the Jeddah skyline .”
Page 60
60
MARCH 2022 | HOTELNEWSME.COM
Introducing Bôtan Distillery, the world’s
first alcohol-free spirit made exclusively
from award-winning botanicals.
SIP HERBS,
NOT EXTRACTS
Bôtan Distillery is a Field-to-
Table, non-alcoholic distilled
spirit that is redefining the
realm of gastronomic grade
alcohol-free drinking experi-
ences. Made exclusively from
award-winning herbs and flow-
ers which are cultivated within
Bôtan Distillery’s dedicated
garden in Belgium, Bôtan’s
pure botanical distillates of-
fer a Halal certified range of
premium organic spirits, which
contain no alcohol, sugars or
artificial flavors, for an elevated
clean drinking experience.
From apéritif to digestif, Bôtan
reimagines the potential of
no-low gastronomical drink
pairings; offering a complex
and mature foundation for
non-alcoholic cocktails that is
being celebrated by chefs and
mixologists at Michelin Star
restaurants around the world.
THE BÔTAN DISTILLERY
STORY
Founded by a passionate
team on a mission to change
the beverage industry, Bôtan
renounced existing standards
to carve out a new category
of non-alcoholic beverages.
Stepping outside the prevailing
frame of reference, the team
went back to the true origins
of flavor: nature. Working
alongside a master herbalist,
the team studied the molecular
structure and preserving char-
acteristics of herbs, flowers and
spices from all over the world
to create a superior, naturally
preserving formula that was
devoid of chemicals and indus-
trial processes.
Based upon a ground-breaking
methodology centered around
terroir, climate and craftman-
ship, Bôtan’s 100% plant-based,
undiluted non-alcoholic spirit
blends feature an unprec-
edented complexity and flavor
profile, which is designed to
shift the potential of non-alco-
holic drinking occasions.
FROM FIELD TO BOTTLE
At the heart of the Bôtan drink-
ing experience lies a vision
of luxury that starts with the
cultivation of the finest raw
materials. Each spirit is made
from award-winning, 100% or-
ganic and biological herbs that
are carefully grown, harvested,
blended and distilled within
Bôtan’s own garden and distill-
ery in Antwerp. A master of the
vertical supply chain, Bôtan
Distillery carefully delivers the
purest flavour in the form of
an iconic 100% distillate that is
laden with natural ingredients,
without the addition of any-
thing else – not even water.
A HEALTHFUL ALTERNATIVE
As a direct result of Bôtan’s
uncompromising approach
to using only the finest raw,
organic botanicals, each of the
brand’s spirits are naturally
packed with healthy antioxi-
dants and are allergen-free,
gluten-free, vegan, organic,
acid-free, sugar-free, additive-
free, and preservative-free.
Low in natural sugars, Bôtan-
based cocktails are lower in
calories and easier to digest in
comparison to juice and syrup-
based cocktails.
Bôtan’s offering comprises of
six alcohol-free spirits that are
ideal for use within cocktails,
mocktails and sauces.
1. Pine Haze
A refreshing blend with notes
of pine, citrus herbs and fennel
blossoms
2. Juniper Garden
A rich herbal blend with notes
of thyme, rosemary blossoms &
wild juniper berries
3. Citrus Spice
A sweetfloral blend with notes
of citrus zest and Japanese
sansho pepper
4. Signature Blend
A silk blend with notes of dam-
ask roses and roasted cocoa
5. Oriental Roast
A rich and spiced blend with
notes of a variety of roasted
peppers & sweet earthy under-
tones
6. Hanami - Private Col-
lection [distilled only
once a year]
Citrus blossoms and sakura
(cherry blossoms) to the fore,
supported by hazelnuts and
almonds. The aftertaste? Tint-
eling and floral sansho pepper.
F&B FOCUS
HCNME
Page 61
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HOTELNEWSME.COM | MARCH 2022
Did you know that the global organic food market surpassed a
valuation of $100 billion last year? This marks a meteoric year-
over-year growth, indicative of entrepreneurial opportunities
that lie ahead. A pandemic-induced focus health and wellness,
combined with growing eco-consumerism across the world, will
add to the traction of this trend. However, the scope for organic
farming is not uniform across the world.
The market is currently dynamic in Europe and Oceania, thanks
to an influx of entrepreneurs and innovative agritech solutions.
And the opposite is true in the MENA region - lack of awareness
about the economic viability of organic farming, accompanied by
acute water scarcity, limited arable land and a generally arid cli-
mate, have hindered progress. Geographical deterrents, which are
unfavourable to conventional, intensive farming, leave little to
no scope for organic farming, considering the latter requires con-
formity to a range of criteria, including little to no chemical input.
But a few recent breakthroughs are unlocking new opportunities,
in terms of the prospects for organic farming in MENA.
Redefining ‘arability’ in MENA
According to statistics released by FiBL and IFOAM, the certi-
fied organic lands in the UAE and Saudi Arabia are just 1.2% and
0.02% of the total agricultural land, respectively. While such stats
are discouraging agri-entrepreneurs hoping to enter the organic
food market, innovators like Dake Rechsand are seeing oppor-
tunities where others see challenges. So, what is the rationale
offered by Dake Rechsand?
It can be explained by contextualizing agriculture in the UAE:
The nation currently imports 80% of its food, due to low agricul-
tural productivity. It gets an average 12 days of annual rainfall and
has less than 1% arable land. But the UAE is 80% desert, and de-
sert soils are uncontaminated, devoid of chemicals and fertilizers.
So, by enabling a water-wise method for organic desert farming,
Dake Rechsand aims to redefine “arability” in the UAE and the
larger MENA region.
This is possible, thanks to sand technology, which consists
of coated fine desert sand, which allows water retention for
extended periods while allowing free air circulation. When this
cost-effective medium is used in deserts, it enables optimal
cultivation of a wide range of crops without chemical fertilizers,
while reducing water requirements by nearly 80% — with just a
one-time application.
The transformative potential of this breathable sand was dem-
onstrated by growing 1,500 acres of organic rice in the Ulam Buh
Desert, which is one of the driest regions in the world, where tem-
peratures go up to 57 degree celsius. The breathable sand is also
helping early adopters in Abu Dhabi’s Al Ajban farms overcome
high salinity and grow optimal organic produce. So, how does the
emergence of innovative solutions like sand technology play into
local governance and demand economics?
Growing demand and favourable policy framework
A comprehensive research by the Food and Agriculture Organisa-
tion found yields in organic farming to be higher than conven-
tional farming, particularly in dry areas. The study also found that
organic produce has higher levels of vitamins, minerals, healthy
fatty acids and phytonutrients. Even the overall production
costs in organic farms were found to be relatively lower, barring
location-specific labour costs. In fact, the premium attracted by
organic produce justifies the slightly higher initial costs for food
production in deserts. And if the current consumer sentiment is
anything to go by, organic farming is poised for better long-term
outlook than conventional farming.
In fact, this market-driven development is already underway in
the UAE. According to the Emirates Authority for Standardisa-
tion and Metrology (ESMA), about 2,356 organic products were
registered within a mere six months in 2020, up 53% quarter-
over-quarter. These figures are likely to increase dramatically, as
the first generation of agri-entrepreneurs in the region leverage
solutions like sand technology and buy into the organic-food
revolution. Since breathable sand is inherently organic, the
produce grown using this medium will be eligible for organic
certification right from the first crop cycle. This could be a game-
changer, considering it typically takes up to five years to achieve
certification and meet multiple criteria stipulated by apex bodies
like ESMA. Sand technology can therefore help entrepreneurs
achieve returns with a minimum gestation period.
The Middle East’s
organic food industry, an
opportunity waiting to be
capitalised
F&B FOCUS
by CHANDRA DAKE, CEO AND FOUNDER OF DAKE RECHSAND
Page 62
62
MARCH 2022 | HOTELNEWSME.COM
TECH & INNOVATION
HCNME
Deutsche Hospitality is
undertaking a massive
expansion of the services it
provides to hotel partners
and investors in the areas of
franchise, management, and
lease agreements. The new
“BE Deutsche Hospitality”
partner programme sends out
clear impetuses to the sector.
The hotel industry continues
to offer considerable areas
of potential for successful
investments if the right ties are
in place with an expert ally. To
this end, Deutsche Hospitality
has put together a new service
concept containing a host of
digital solutions which are
precisely tailored to the needs
of its hotel partners. Everything
has been combined to form an
all-in package.
“Our ‘BE Deutsche
Hospitality’ partner
programme is an attractive
opportunity for hoteliers,
hotel operators, investors and
individual companies in the
hospitality sector to become
part of our brand portfolio
and to grow alongside us,” said
Marcus Bernhardt, CEO of
Deutsche Hospitality. “This
new programme represents the
implementation of a fresh type
of customer-oriented provision
which encompasses all types
of contracts. A focus is being
placed on future franchisees by
providing them with the chance
to integrate into our network
within a short space of time.”
Kai H. Gehrmann, Vice
President Franchise,
Deutsche Hospitality,
added: “The programme
comprises easily calculable
structures and business
solutions delivered from a
single source and extending
across sales, marketing and
communications, IT, digital
commerce, operations,
procurement, human resources
and controlling. Digital
solutions are a particular area
in which Deutsche Hospitality
is using new technologies to
create benefits for partners
and franchisees.” A multitude
of smart applications will
guarantee efficient operations
and a digital customer journey
right across every aspect.
App-based check-in processes,
e-housekeeping and digital
back-office functions have all
been incorporated.
“BE Deutsche Hospitality”
will thus enable partners to
take advantage of innovative
digital solutions, establish sales
structures on international
markets and create successful
hotel brands which enjoy high
degrees of awareness and
customer satisfaction. This
performance package takes
in the three pillars of core
services, booking services and
supplementary selective service
options. It is available to all
hotel segments from Luxury
to Economy. The selective
element allows partners to act
in a targeted and cost-efficient
way by choosing to use the
services they require. Partners
can access the services of the
programme either as a complete
package or as modular
solutions. They will also profit
from the growing cross-brand
H Rewards loyalty scheme,
which offers appealing partner
conditions and attractive guest
bonuses.
The new “BE Deutsche
Hospitality” partner
programme also launches a
particularly transparent fee
model which consists of three
components. A turnover-
related core fee applies to
use of the brand and to the
standard services associated
with marketing and with hotel
operations for the respective
brands. The booking fee is
only incurred if bookings are
generated. Selective services
are also only charged if used by
the partner.
Deutsche Hospitality is based
in Frankfurt am Main. Its eight
extraordinary brands map out
all relevant hotel segments
under a single umbrella. The
relevant segments are Luxury
Lifestyle (Steigenberger Icons
and Steigenberger Porsche
Design Hotels), Upscale
(Steigenberger Hotels &
Resorts, House of Beats and Jaz
in the City), Midscale (MAXX
by Deutsche Hospitality and
IntercityHotel) and Economy
(Zleep Hotels). The company
can look back on a long
tradition of welcoming guests.
The values it encapsulates
include vision, passion, and
cosmopolitanism.
MARCUS BERNHARDT
CHIEF EXECUTIVE OFFICER
STEIGENBERGER HOTELS AG/ DEUTSCHE HOSPITALITY.
Deutsche Hospitality offers new service
solutions and a transparent fee model
Page 63
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HOTELNEWSME.COM | MARCH 2022
Page 64
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MARCH 2022 | HOTELNEWSME.COM
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