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MARCH 2023 | HOTELNEWSME.COM Recognising some of the leading ladies in hospitality this Women’s Month LEAD THEWOMEN TAKING
Hotel & Catering
Hotel & Catering, March 2023
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Hotel & Catering
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MARCH 2023 | HOTELNEWSME.COM Recognising some of the leading ladies in hospitality this Women’s Month LEAD THEWOMEN TAKING
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6 MARCH 2023 | HOTELNEWSME.COM IN THIS ISSUE 22 WHO’S COOKING FROM MOTHER TO DAUGHTER A story of the relentless pursuit to create a sense of home for people away from home 28 TECH & INNOVATION BLOCK MY CHAIN? BLOCKCHAIN IN HOTELS IN 2023 Need money to refurbish or expand your property? You could borrow it from a bank 32 LEADING LADIES WOMEN TAKING THE LEAD Recognising some of the leading ladies in hospitality this Women’s Month 42 THE BUSINESS OF CONTENT REMAINS KING Ali Ozbay, Regional Director of Marketing & Communications, Rixos Hotels Gulf 50 GM FOCUS DAMAC HILLS 2 GETS A NEW HOTEL Timur Ilgaz, Cluster General Manager, Arjaan Dubai Media City, Centro Barsha, Damac Hills 2 Hotel – Edge by Rotana Dubai, United Arab Emirates 52 SUPPLIER STORIES THE COFFEE EXPERIENCE UAE homegrown brand, Tres Marias launched its newest range of plant- based barista milk in three different flavours – Oat, Soya, and Almond with Coconut on its way 56 IN THE MIX TO GUEST SHIFT OR NOT TO GUEST SHIFT A&Q with Krystian Hordejuk, Beverage Director of Tashas Group 48 SHERATON MALDIVES FULL MOON RESORT & SPA OUR COMMITMENT TO SUSTAINABILITY 52
8 MARCH 2023 | HOTELNEWSME.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Odette Kahwagi design@bncpublishing.net DESIGNER Christian Harb MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact sales@bncpublishing.net All rights reserved 2023. Opinions expressed are solely those of the contributors. Hotel & Catering News ME is officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com ACCESS FRESH CONTENT DAILY ON OUR WEBSITE! HotelNewsME @HotelCateringME Hotel & Catering News Middle East hotelcateringme In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East
10 MARCH 2023 | HOTELNEWSME.COM EDITOR’S NOTE HCNME F ood has always had the unique ability to bring people together and create connections between individuals. Food expresses love, builds relationships, both personal and professional, and it also unites cultures. We can learn about each other through food, and I have learned a lot about the people in Dubai. By experiencing their restaurants, tasting the food, taking in the atmosphere, and observing the service, I get to know them better before I get to know them. These last few weeks, I indulged. There were scallops with asparagus and Brazilian stingless bee honey, gnocco fritto served with stracchino cheese, green lip mussels with lemon confit, tender lamp chops, and sensational pizza – romagnola, to be precise. I salivate, reminiscing about these culinary excursions. Good food is worth sitting in traffic for. As delicious as this month has been, food wasn’t the only treat on the table. I spent some time getting to know some incredible people, which I hope you get to know better in this special issue of HCNME and through our other digital platforms. As we get closer to International Women’s Day and in celebration of Women’s Month, we have put together a special feature highlighting some of the dynamic ladies taking the lead in hospitality, some less familiar faces with a rich, deep passion and love for the sector they work and play in. Thanks to our region’s strong vision and leadership, women have been given the freedom and the opportunity to do great things. Women are driving innovation in the hospitality industry, bringing new ideas and approaches to everything from menu design to hotel amenities. Women-owned businesses, in particular, are growing, and all we have to do to really see it is pay closer attention. In addition to phenomenal women, we also speak to MENA’S Best Female Chef of 2023, discuss major travel trends, explore the latest hotels on the block, take a trip to the Maldives to understand their sustainable practices, and answer the question - to guest shift or not to guest shift? March is supposed to be an extraordinary month and not just because it’s International Women’s Day but because of the stars. I refer to two types of stars when I say this, the first being astrology. If you believe in astrology, buckle up because, according to my favourite page, Moonomens, this is one of the most significant months of the year – a cosmic shift that happens once in a lifetime. The second is the annual Leaders in Hospitality Awards 2023 ceremony for the GCC region, where we acknowledge, celebrate, and award the stars of our hospitality industry. Get ready for a treat! SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Get ready for a treat! Seymone Leigh Moodley seymonemoodley
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14 MARCH 2023 | HOTELNEWSME.COM LPM Restaurant & Bar welcomes their new Global Pastry Chef Benjamin Clement, a leading baking professional overseeing all of the brand’s growing number of outposts around the globe. Born and raised in France, Chef Benjamin has accumulated over 12 years of experience in his craft working at several prestigious establishments in his home country, Switzerland, the UK, and more. In charge of the pastry department for all of LPM Restaurant & Bar’s venues, Benjamin Clement’s mission is to use a modern approach for French delicacies at the restaurants. Passing on his knowledge to his talented team members, Chef Benjamin will help to develop unique and indulgent treats for pastry aficionados to revel in. Chef Benjamin earned his Professional Baccalaureate degree in Food, Baking, and Pastry at the Lycée Hôtelier Les Petites Bruyères in 2011. From there he continued to expand his knowledge through a certificate in Culinary Arts, and by training to become a Chocolatier in 2014 at the Centre de Formation d'Apprentis du Roannais. Throughout his studies, Chef Benjamin interned at reputable establishments such as Maison Demont in France and Vilnius' Radisson Blu Hotel, where he began perfecting his knowledge in the baking industry working alongside pastry teams of multiple Michelin Star restaurants. New CEO of Millennium Hotels & Resorts, Fahad Abdulrahim Kazim brings more than twenty years of regional experience across the real estate and professional services industries. He has also worked in various leadership roles with prominent real estate developers in Dubai. Fahad has a deeper understanding of the brand from an ownership lens. With this wealth of knowledge aims to reinforce the Millennium Hotels & Resorts brand as a regional specialist with a strategic focus on community- driven initiatives and introducing talent programmes to boost localization. Commenting on his appointment, Fahad says, “It is an honour to be appointed as CEO of Millennium Hotels & Resorts, Middle East & Africa. I have closely watched the brand establish and grow its position as a key contender in the regional hospitality space. I now look forward to supporting the growth and solidifying the brand’s vision as it enters a new phase of expansion and development. We will strengthen our position as a regional specialist in the industry through empowering our hotel teams to deliver exceptional guest experiences that build brand advocacy.” MILLENNIUM HOTELS AND RESORTS APPOINTS NEW CHIEF EXECUTIVE OFFICER FOR MIDDLE EAST & AFRICA LPM RESTAURANT & BAR ANNOUNCES GLOBAL PASTRY CHEF, BENJAMIN CLEMENT OPENINGS & LAUNCHES HCNME
15 HOTELNEWSME.COM | MARCH 2023 The new joint agreement aims to achieve digital em- powerment and operations management automation to enhance the quality of emerging projects and provide nu- merous support services to upgrade the entrepreneurship landscape around the Kingdom. This will help increase the percentage of small and medium enterprises’ contribution to supporting local content in accordance with the objec- tives of the Kingdom’s Vision 2030. Mr. Suhail Jaber, General Manager - Saudi Arabia, Foodics, said: “The F&B sector is one of the most dynamic sectors, requiring the continuous introduction of innovative con- cepts, which can be complex to embrace at a restaurant/ café level. Thanks to our cooperation with SEA Ventures, we will be able to support Saudi chefs, entrepreneurs and emerging brands in the sector, by providing them with innovative digital and tech solutions. We will empower and enable them to focus on developing their projects in order to create new experiences for their customers. This strategic alliance will contribute to strengthening the Kingdom’s ambition of being the first destination for unique and rich tastes in the Middle East and the Arab world.” Commenting on the partnership, Mr. Abdulsalam Al- Kuwaiti, CEO of SEA Ventures, said: “At SEA Ventures, we seek to achieve a sustainable impact on the en- trepreneurial landscape in various sectors, especially restaurants and F&B. We launched several programs and initiatives, the most recent being “Takween Culinary Arts Studio,” which is about empowering chefs who are innovative entrepreneurs and passionate about creating different experiences and innovation in the Saudi and international culinary arts. We also seek to support them in identifying the needs in the sector and seizing poten- tial opportunities, by developing their capabilities and leadership skills, and providing solutions to manage their projects and unleash their talents. This will contribute to raising standards in the culinary arts sector in the King- dom, and launching promising start-ups that contribute to attracting investments." Deliveroo Editions, the aggregator’s trusted solution for restaurants to chart out growth, has been awarded a ‘Grade A - Gold’ score across all locations by Dubai Municipality’s Food Safety Department for successfully implementing the highest standards for quality and hygiene. Launched in the UAE in 2017, Deliveroo Editions is the delivery service’s revolutionary platform that facilitates the expansion and growth of both up-and-coming and established F&B brands. Through its strategically located off-site kitchens owned and operated by Deliveroo, restaurant partners gain the ability to reach new customers without having to invest in a brick-and-mortar location. Fadel Belmahdi, Head of Editions Middle East at Deliveroo said, ‘We are proud that all of our Deliveroo Editions sites qualified for ‘Grade A - Gold’ from Dubai Municipality’s Food Safety Department. Our model is based on offering restaurants the resources to grow their brand without having to invest in a brick and mortar location. This recognition is a testament to our commitment to implementing the highest standards in quality as well as the best food safety management processes.’ FOODICS AND SEA VENTURES PARTNER TO EMPOWER ENTREPRENEURS IN THE F&B INDUSTRY DELIVEROO EDITIONS RECEIVES ‘GRADE A - GOLD’ RATING OPENINGS & LAUNCHES
18 MARCH 2023 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME Emirates Palace Hotel has officially rebranded as Emirates Palace Man- darin Oriental, Abu Dhabi, signal- ling a new golden era as part of the Mandarin Oriental Hotel Group portfolio. This exciting chapter will celebrate and build upon the hotel’s distinctive legacy while introducing unparalleled experiences for guests, further cementing its position as world’s most iconic beachfront resort. Commenting on the occasion, H.E. Mohammed Al Junaibi said: “We are thrilled to see Emirates Palace Man- darin Oriental, Abu Dhabi enter a new golden era of hospitality. Guided by the legacy and expertise of Mandarin Oriental Hotel Group, the resort is set to become an icon of global luxury in line with our leadership’s quest to extend world- class hospitality to anyone visiting or living in the UAE.” Enjoy an afternoon sipping on tea and indulging in a selection of sumptu- ous treats complete with 360-degree panoramic views of Palm Jumeirah and Dubai Marina at the Observatory Bar & Grill’s new Sky-High Tea. Available Sunday to Friday from 12.30pm – 5pm, guests can spend a lei- surely afternoon with friends and family with the special menu at Observatory Bar & Grill for only AED 120 per person. Treat yourself to a wide variety of savoury and sweet bites, starting with an afternoon tea classic; scones paired perfectly with lemon & honey jam, raspberry jam, mascarpone cream and Le Beurre Bordier butter. For the savoury part of the experience, Obser- vatory Bar & Grill serves up an array of treats including, salmon tarter on black crostini topped with olive oil pearls; free range egg and truffle mayonnaise sando; cured veal ham, baby gherkin butter and mustard sandwiched be- tween a soft Parisian bun, and more. OBSERVATORY BAR & GRILL LAUNCHES NEW AFTERNOON TEA EXPERIENCE IN THE SKY A NEW GOLDEN ERA FOR EMIRATES PALACE MANDARIN ORIENTAL, ABU DHABI FOR THE SAVOURY PART OF THE EXPERIENCE, OBSERVATORY BAR & GRILL SERVES UP AN ARRAY OF TREATS INCLUDING, SALMON TARTER ON BLACK CROSTINI TOPPED WITH OLIVE OIL PEARLS.
19 HOTELNEWSME.COM | MARCH 2023 Collective Retreats, a pioneer in outdoor experiential hospitality, has announced a partnership with NEOM to open a next generation, ultra- sustainable retreat in Trojena, the snow-capped mountain destination located in northwestern Saudi Arabia. Slated to open at the start of 2026, Collective Trojena will re-imagine the outdoor hospitality experience – offering guests unprecedented access to discover and explore the region’s spectacular and incomparable beauty located 50km from the Gulf of Aqaba. The retreat will feature approximately 60 open-air guest rooms and innovative meeting space concepts as well as dramatic water features, and communal campfires. The inspired culinary experiences evoke the intrepid spirit of the Collective Retreats brand while showcasing a masterstroke blend of natural and developed landscapes. Collective Trojena will also offer direct access to the destination’s full array of year-round and world-class outdoor activities including skiing and snowboarding. Additionally, there will be high altitude training, paragliding, mountain biking, hiking, and water sports as well as culture- forward programming around film, art, music, and food. NEWS & APPOINTMENTS COLLECTIVE RETREATS SELECTED TO OPEN SUSTAINABLE RETREAT IN TROJENA, THE MOUNTAINS OF NEOM Westin Hotels & Resorts, part of Marriott Bonvoy’s portfolio of 30 extraordinary hotel brands, unveils The first Westin hotel in Türkiye - The Westin Istanbul Nisantasi. The venue has officially opened its doors in Istanbul’s vibrant shopping and entertainment district Nisantasi. Located in the newly built multi-use complex Lotus Istanbul in the city centre, adjacent to world-renowned designer boutiques, the contemporary property boasts 150 intricately designed guestrooms and suites. These include Westin’s signature WestinWORKOUT® Rooms and interconnecting rooms with balcony or terrace options . The Westin Istanbul Nisantasi brings the brand focus on well-being to the city centre for guests looking to feel their best while travelling. Perfectly located in the heart of Nisantasi, the hotel is near a wide selection of eateries, bars, art galleries and concert halls with Istanbul’s famed attractions within easy reach. The hotel also offers direct access to Osmanbey Metro Station providing convenient transport link to many locations in the city, including New Istanbul Airport and the historical peninsula, as well as the Levent and Maslak business districts. WESTIN HOTELS & RESORTS MAKES ITS TÜRKIYE DEBUT WITH THE OPENING OF THE WESTIN ISTANBUL NISANTASI
Welcome to the E X C E P T I O N A L An iconic hotel featuring luxury rooms and apartments with trendy dining options in the heart of Riyadh BOOK NOW Mansard Riyadh, A Radisson Collection Hotel 4248 Prince Mohammed Ibn Salman Ibn Abdulaziz Road, Riyadh 6721-13315, Saudi Arabia 00966118290900 info.mansard@radissoncollection.com radissonhotels.com/collection
22 MARCH 2023 | HOTELNEWSME.COM WHO’S COOKING HCNME SALAM’S PLAN WAS SIMPLE: SHE WOULD COOK LIKE SHE ALWAYS DID FOR THOSE SHE LOVED.
23 HOTELNEWSME.COM | MARCH 2023 FROM MOTHER TO DAUGHTER I walked into Bait Maryam on a particularly warm winter’s day in Dubai. It was lunch hour; the parking area was packed, and the outside sitting area buzzing with people. As soon as I stepped inside the restaurant, I immediately recognised Chef Salam. She was conversing with almost every table inside the quaint in- door section of Bait Maryam. Without knowing who I was or what I was there for, she greeted me with the biggest smile and told me to take a seat next to her before her daughter, who handles the interviews came in and made for- mal introductions. We found a quiet table outside just a meter from the restaurant front and then began talking. What was interest- ing about our conversation was the way she made me feel. She has the ability to connect with people in a way that makes them feel at home, no matter the difference in nationality or background. We are from two very different parts of the world, but in the thirty-nine min- utes and twenty-two seconds I spent with her, I felt like I was having tea with everyone’s favourite aunt in the neighbourhood. I asked Salam to tell me who she was, and the first thing she said was, “I am a mum.” As we went further into this story, you will realise that being a mum is her most important role in life, not just to her children but to everyone she comes in contact with. Salam is Palestinian but spent most of her life in Saudi Arabia and America before moving to Dubai. Food has always been her love language, and Bait Maryam has always been her dream. The inspiration behind her dream is the restaurant’s namesake, Maryam, Salam’s mother, who passed away in 1996. Being the youngest in the family, Salam spent the most time with her mother before she married and moved abroad. She recalls the stories her mum would tell her about their village in Palestine, stories about her mum’s childhood, and the food that brought people together in the good old days. It’s been over twenty five years since her passing, but Salam feels the loss of her mum every day. When she moved to Dubai, her children remained in U.S. to complete their studies, and it was then that she understood what her mum felt when she moved away. “When I moved away from my mum, and we spoke on the phone, I would ask her what she was cooking that day, and she used to reply with my least favour- ite dishes. I would later learn that she lied to me because she didn’t want me to miss home and miss her more than I already did. When my children and I spoke, I learned to do the same, but it used to bring tears to my eyes when they told me they were missing even their least favourite foods”. In Dubai, Salam relished all the dif- ferent cultures that existed in Dubai. She would visit as many restaurants as possible, eating at various places for breakfast, lunch, and dinner, tasting From mother TO DAUGHTER A story of the relentless pursuit to create a sense of home for people away from home BY SEYMONE L MOODLEY
24 MARCH 2023 | HOTELNEWSME.COM WHO’S COOKING HCNME the food, observing the service, and paying attention to how she felt at each venue. The food was good, but some- thing was always missing; none of them touched her heart. And as an expat far from home and family, she, like many others, were lonely and needed to feel that sense of belonging. One night she woke her husband up from his sleep and told him she needed to open her own restaurant; her husband responded like anyone would in the middle of the night and looked at her like she was crazy. He told her she didn’t need to work, but Salam is a passionate and determined woman who has always found ways to feed people through her mum’s spirit. In Saudi Arabia, she started a cooking school that ran successfully for four years. Her husband would come home from work almost every night and announce that guests would come home for dinner. Salam, who absolutely loves to cook, would immediately start preparing, and by the end of each spread, guests left empty plates behind and went home belly and hearts full. It was these dinner guests that initiated the idea of a cook- ing school. The school closed when she and her husband moved to America. One thing that her family has learned about her is that nothing can keep her away from the kitchen; even in Amer- ica, Salam found ways to inject herself into the F&B scene. She met a woman who owned a restaurant in Houston and became like a student, constantly studying the ins and outs of the opera- tion. She watched as the owner would sit satisfied every day after a long day’s work and enjoy a cup of coffee, and she longed for the day that would be her. When her insatiable desire to open her own restaurant sparked again in Dubai, Salam told her husband that she needs this for her, for her mum, and even if just one patron came to the restaurant, she would be satisfied. Her husband agreed, and Salam’s plan was simple: she would cook like she always did for those she loved. At the age of fifty-four years old, Salam opened Bait Maryam. She worked long hours perfecting her cherished recipes and wore her chef’s apron proudly everywhere she went. Initially, she welcomed people in and cook for them, off-menu and sometimes for free, anything to bring Maryam to life and make someone feel at home. Six years later, Bib Gourmand restaurant, Bait Maryam, has become the city’s beloved eatery with additional outside seating space, an extensive menu, and a full house almost daily. Fast forward to today, Salam has become the Middle East & North Africa’s Best Female Chef 2023 and JLT’s favourite mama. All she set out to do was create a home for those living away from their families through authentic recipes passed on from mother to daughter, and while doing so with her whole heart, Salam has become a true inspiration to all. The feeling of coming to a home-cooked meal is felt at Bait Maryam. While she struggles to accept all the success and recognition sometimes, Salam remains content finally being able to do what she’s always wanted: cook with love. “WHEN I MOVED AWAY FROM MY MUM, AND WE SPOKE ON THE PHONE, I WOULD ASK HER WHAT SHE WAS COOKING THAT DAY, AND SHE USED TO REPLY WITH MY LEAST FAVOURITE DISHES." SALAM DAKKAK, Chef and Owner, BAIT MARYAM
W ith our Spanish heritage and the invitation to guests to experience the extraordinary, the NH Collection’s debut in the Middle East with the NH Collection Dubai The Palm which opened its doors in March will showcase the energy of the brand. Welcoming not only a new hotel but a new brand to a region that is familiar with the hospitality industry brings many exciting challenges. However, NH Collection is sure to stand out from the crowd with their values of warmth and generosity. The brand’s deep cultural significance align with Middle Eastern hospitality, however creativity also thrives here so our bold, energetic approach will be welcomed. The NH Collection brings a unique approach to hospitality in the Middle East, where guests are invited to truly connect with the soul of the destina- tion. While staying in harmony with the region’s culture and traditions, we maintain a contemporary focus and incorporate elements of both into the signature NH Collection style. We want guests to experience the local character while enjoying remarkable encounters both within and beyond our property. Our service style blends all the ele- ments that are ingrained in Spanish culture from the vibrancy to convivi- ality, so that guests can feel the roots behind the brand. Putting our best foot forward, an im- portant aspect to NH Collection is im- plementing sustainable initiatives that care for our people and the environ- ment, which is especially important in constantly-evolving Dubai. Our shower caps, sanitary bags and coffee pods are compostable, pens and pencils and plantable, and all our dry amenities are in natural, plastic-free packaging. Our Urban Skincare Backstreet shampoos, conditioners, and cleansers are free from sulfates, parabens, silicon, and gluten, are vegan-friendly, and never tested on animals. We invite our guests to leave their footprints only in the sand. We’re also looking forward to open- ing our apiary in partnership with Oliver’s Bee Farm, a local beekeeper who provides guests the opportunity to learn about Emirati beekeeping tradi- tion. In time, our apiary will produce honey for use in NH Collection Dubai The Palm, without chemicals and in support of our pollinating friends. As a General Manager, I believe that hospitality is not just a business, it's a calling. It's about creating a welcoming environment where guests feel valued, cared for, and appreciated. It involves going above and beyond to exceed their expectations and to make their stay unforgettable. At the end of the day, what truly matters is not how many rooms we fill or how much revenue we generate, but how many lives we touch and how many hearts we win over with our hospitality. Distinctive hospitality is not just about providing a service, but also about creating a connection with the guest that goes beyond mere transac- tions. It is about understanding and anticipating their needs, and making guests feel valued and cared for, as if they were a part of our own family. Overall, NH Collection’s little gestures that make a difference will be the unique proposition that it brings to the Middle East’s hospitality industry. Guests across the world appreciate our eclectic-elegant combination of luxury, comfort, convenience, design, and exceptional service and will feel inspired by the new NH Collection Dubai The Palm. NH COLLECTION THE BRING TO THE MIDDLE EASTERN HOSPITALITY INDUSTRY? WHAT UNIQUE PROPOSITION DOES BY MANISH JHA, GENERAL MANAGER, NH COLLECTION DUBAI THE PALM MOVERS AND SHAKERS
26 MARCH 2023 | HOTELNEWSME.COM TECH & INNOVATION HCNME I t's no secret that grocery deliveries have become increas- ingly popular over the past few years. With the rise of Amazon, Walmart, and Instacart, it's clear that there's a huge demand for conveni- ence when it comes to grocery shop- ping. However, what are the economics behind the e-grocery industry and how do firms become profitable? First off, e-grocery companies must optimise their inventory levels to en- sure that they have enough of the right products on hand to meet customer demand. This requires a sophisticated inventory management system that can track and manage inventory in real-time. Such systems can boost productivity by 25% and improve stock management by 30%. E-grocery companies can keep prices low by utilizing efficient supply chain networks, leveraging buying power, and using technology to manage orders and deliveries. They also rely on economies of scale to make goods cheaper for consumers. Delivery costs are a significant factor in the profitability of e-grocery opera- tions. Companies must pass on the cost of delivery to consumers, which can be substantial depending on the size of the order and the distance from the store. To make deliveries more affordable, companies are turning to third-party delivery services to handle the logistics of getting the goods to the customer. These services typically work to opti- mize routes, which can help to reduce delivery times and costs. Additionally, batching orders with a single courier further reduces costs and improves effi- ciency. This can result in lower delivery fees for customers, while also reducing the environmental impact by cutting down on unnecessary trips. Like any digital business, e-grocers also have to consider customer acquisi- tion costs — the cost of acquiring a new customer and converting them into a loyal customer. Digital marketing al- lows companies to target their cam- paigns to specific audiences and ensure that their message is reaching the right people. Loyalty programs and referral programs reward customer loyalty and incentivize customers to spread the word about their products and services. Personalized offers and discounts can help to enhance customer relation- ships, while also providing an incentive to purchase. All of these strategies can help to reduce the cost of customer acquisition and increase customer satisfaction. With many variable costs and an ever-changing competitive landscape, e-grocery companies must be savvy when it comes to every component of their operations. It's no wonder, then, that old grocers are constantly going online and newer e-grocery startups are popping up all the time. With the right strategies and tech in place, though, it is possible for more e-grocery companies to become profitable. A good tech stack can help e-grocery companies become more profitable by streamlining operations, reducing costs, and increasing efficiency. With the right tools, e-grocery companies can manage orders, inventory, and deliveries more effectively, which helps to drive down costs and increase margins. THE ECONOMICS Behind e-Grocery Profitability BY MAX AVTUKHOV, CEO OF YANGO DELI TECH TO MAKE DELIVERIES MORE AFFORDABLE, COMPANIES ARE TURNING TO THIRD- PARTY DELIVERY SERVICES TO HANDLE THE LOGISTICS OF GETTING THE GOODS TO THE CUSTOMER.
28 MARCH 2023 | HOTELNEWSME.COM HCNME TECH & INNOVATION T he metaverse? It’s dead, be- fore it even checked in. NFTs? Talk- ing about them makes you either very annoying or stuck in 2022. Twitter? Elon has single- handedly set it on fire and is dancing as it burns. Block- chain? I still don’t know… but wait! I get it - most people still don’t understand how blockchain works. Mean- while, other web 3.0 and social media platforms and concepts have more or less spontaneously combusted. Blockchain technology is quietly revolutionising things behind the scenes. Yes, this happens even in hotels. The reason block- chain is still around when others have failed is, I believe, precisely because few people fully understand it and because, by itself, it doesn’t promise untold riches like NFTs or crypto currencies. It just is. Like a car. Or a printer. It takes time and knowledge to understand how they work really either, but you can see their usefulness. Blockchain technology, though still in its early stages, has the potential to revolutionize the hotel and hospitality industry by improving efficiency, transparency, security, and customer experience. Did you know that Accor has partnered with a block- chain startup called Wind- ing Tree to explore the use of blockchain technology in its booking and loyalty programs? The partnership aims to improve transpar- ency, reduce costs, and provide a better customer experience. TUI Group has launched a blockchain- based system for managing hotel bed inventory. The system allows TUI to track the availability and pricing of hotel rooms in real-time; improving efficiency and reducing costs. There’s Shocard, a block- chain-based identity verifi- cation platform that allows hotels to verify the identity of their guests using a digi- tal identity. This eliminates the need for physical keys or identification documents and improves security. Or how about Stayawhile or LockChain, both platforms that use smart contracts to disrupt the booking process and provide secure and transparent transactions without the need for inter- mediaries such as online travel agencies (OTAs). Need money to refurbish or expand your property? You could borrow it from a bank. That is if you’re lucky and willing to accept the interest rate. Or, soon, you could turn to Azqira, a fin-tech startup that is changing the way people invest in hospitality real estate via fractional owner- ship through blockchain technology. In short: rather than one or two banks funding your project, you get hundreds of individual investors funding it at a lower cost, made possible through the use of block- chain technology. Want to sound like an expert without leaving hos- pitality to become a block- chain expert? Here’s a quick overview of what and where you can expect blockchain BLOCK MY CHAIN? BLOCKCHAIN IN HOTELS IN 2023 BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE Need money to refurbish or expand your property? You could borrow it from a bank.
29 HOTELNEWSME.COM | MARCH 2023 BLOCK MY CHAIN? BLOCKCHAIN IN HOTELS IN 2023 technology to make an appearance in the F&B industry: > Smart contracts: Hotels can use blockchain-based smart contracts to automate and streamline their processes, such as room bookings, payments, and loyalty programs. This eliminates the need for intermediaries and reduces transaction costs. > Secure data sharing: With blockchain technology, hotels can securely share customer data, such as preferences and bookings, with other hotels or partners without compromising privacy. This can lead to improved customer experi- ence and loyalty. > Payment processing: Hotels can use blockchain-based payment systems to process transactions securely and more efficiently. This can reduce the risk of fraud and chargebacks, and also lower transaction costs. > Identity verification: Blockchain can be used to verify the identity of guests and staff members, improving security and preventing fraud. For example, guests can use blockchain-based digital identities to check in and access their rooms without the need for physical keys or identification documents. > Supply chain management: Block- chain can be used to track the supply chain of hotel products such as linens, food and beverages, and other consum- ables. This can improve transparency, reduce waste, and ensure the quality of the products. > Reviews and ratings: Blockchain- based review systems can provide more accurate and reliable ratings of hotels and other hospitality establishments. This can reduce the risk of fake reviews and improve the overall reputation of the industry. Unlike concepts like the metaverse or NFTs, blockchain has actual usefulness and the best thing is, we’re still at the very beginning of its impact. “THE REASON BLOCKCHAIN IS STILL AROUND WHEN OTHERS HAVE FAILED IS, I BELIEVE, PRECISELY BECAUSE FEW PEOPLE FULLY UNDERSTAND IT AND BECAUSE, BY ITSELF, IT DOESN’T PROMISE UNTOLD RICHES LIKE NFTS OR CRYPTO CURRENCIES. IT JUST IS. LIKE A CAR."
30 MARCH 2023 | HOTELNEWSME.COM TRAVEL & TOURISM HCNME A n estimated 474 million tourists traveled internationally between January and July 2022 compared to only 175 million in 2021, international tourism continues to bounce back. So how will we travel in 2033? A global research study – Traveler Tribes 2033 – the third in a series that launched in 2007, identifies four Traveler Tribes that will develop in the next 10 years. It does so by examining the future forces of change transforming travel, alongside emerging traveler traits, behaviors and preferences, to understand exactly what it is that travelers will want a decade from now. It suggests many travelers will be open to new and emerging technologies and will want to travel in more sus- tainable ways. With some travelers concerned about the proliferation of technology and the increasing need for cyber-security and data privacy, the industry must work together to ensure all travelers benefit from technological advances. REPORT COMMISSIONED BY TRAVEL TECHNOLOGY COMPANY AMADEUS AND ADMINISTERED BY GLOBAL RESEARCH FIRM NORTHSTAR RESEARCH PARTNERS DEFINES THE FOUR NEW TRAVELER PROFILES – TRAVELER TRIBES – THAT WILL EMERGE IN THE NEXT DECADE TRAVEL IS CHANGING: WILL YOU BE AN EXCITED EXPERIENTIALIST OR A TRAVEL TECH-FLUENCER IN 2033?
31 HOTELNEWSME.COM | MARCH 2023 TRAVEL IS CHANGING Moving beyond the limitations of tradi- tional segmentation, this psychographic approach identifies four key Traveler Tribes likely to be prevalent in 2033: > Excited Experientialists – this group has a ‘try it and see’ approach to life and travel. 44% are childless and have a mid- to high-income job with flexible working op- tions, which enables them to readily explore the world. They have a you only live once (YOLO) approach. They are more likely than other travelers to act on instinct, mak- ing them 2033s ‘anti-planners’, favoring less predictable and more exciting accom- modation experiences. They are also open to technology that helps them ‘speed up’ certain aspects of their journey, with many expecting to use artificial intelligence (AI) in the airport environment. > Memory Makers – this group takes a more simplified approach to travel: to make memories and visit places. 44% are aged 42 and over and are habitual in their travel behaviors. The future can be a daunting prospect for them. They put people first and place less value on technology and sustain- ability, reassured by existing methods. However, despite their skepticism about technology, they are excited about virtual reality (VR) and augmented reality (AR) preview tours with the majority expected to use VR tours before purchasing a trip. > Travel Tech-fluencers – this group includes today’s young business travelers with a forward-looking perspective on life. 48% of the group are under the age of 32 and their perspective is symbolized by how much technology they own. However, there is a discord when it comes to what excites and concerns them around the future of technology and travel. While many want to travel sustainably, they appear to be more conscious about sustainability options around their method of travel, rather than where they’ll be staying. > Pioneering Pathfinders – individuals in this group live a fast-paced life, always looking for their next adventure. Their life is in full swing with 82% between the ages of 23 and 41. They like to plan but are not afraid of risk and are open to new experiences. This group is more willing than others to let sustainability influence their decisions. They will also be very comfort- able using all forms of alternative payment methods in 2033, whether via cryptocur- rency or within a virtual reality environ- ment. Decius Valmorbida, President, Travel, Amadeus: “As an industry we want to build travel experiences that are both inspiring and inspired. Since we can only do that by understanding what travelers want now and into the future. As we look ahead, it is clear that what the Excited Experientialist will require will be different from that of the Memory Maker. As technology advances through AI, biometrics and the Metaverse, we are able to deliver more tailored journeys that meet the needs of different types of travelers – whether it is the desire for speed, comfort, reassurance or excitement. Paco Pérez-Lozao Rüter, President, Hospitality, Amadeus: “Travel is about the places we stay, the destinations we visit, the experiences we have. It’s important for many of us that when we travel we have a positive impact on the places we visit, and that is likely to increase. Our preferences as travelers continue to evolve, and this study gives us a glimpse into the future. We have different needs depending on the trip, who we’re traveling with and what we are looking for. The challenge for the industry is to adapt to people’s changing preferences, en- suring that destinations and places deliver what travelers want.” This is the third in Amadeus’ Traveler Tribes research initiative, the first launched in 2007, the second in 2015. It is part of Amadeus’ commitment to driving innova- tion at scale and making travel better for travelers and travel companies everywhere. Jack Miles, Lead Researcher and Senior Director, Northstar: “Future predictions are difficult, especially in travel. This is because travel is about humans, how they think and behave – all of which are complex as people aren’t always rational. However, using extensive traveler research based on behavioral science and consumer psychology, expert insight from diverse fields like forecasting, technology and academia, and data-analytics. This study has uncovered many insights to help understand travelers and predict their future behavior. From the importance and challenge of sustainability to the need to reassure travelers about the changing role of technology, one thing is clear, travel will continue to play a vital role in enriching our lives as we head towards 2033.” TRAVELER PROFILES OF THE FUTURE REVEALED BY A GLOBAL SURVEY OF OVER 10,000 TRAVELERS ACROSS 15 MARKETS, EXPERT INTERVIEWS, 5.8 MILLION DATA POINTS AND THE APPLICATION OF PSYCHOGRAPHIC SEGMENTATION TECHNIQUES
32 MARCH 2023 | HOTELNEWSME.COM LEADING LADIES HCNME LEAD THEWOMEN TAKING Recognising some of the leading ladies in hospitality this Women’s Month W omen in hospitality play a crucial role in the Middle East as em- ployees and customers. Despite the challenges they face, such as cultural norms and gender biases, women have made sig- nificant strides in the industry, and their contribu- tions are vital to the success and growth of the hospitality sector. In recent years, the hospitality industry in the Middle East has been experiencing significant growth, driven by increased tourism and business travel. This growth has created many employment opportunities for women, particularly in the UAE, Saudi Arabia, and Bahrain, where the hospitality sector significantly contributes to the economy. Women in hospitality are also important cus- tomers, particularly in the luxury and high-end segments of the industry. Many hotels and res- taurants in the Middle East cater to female cus- tomers by providing women-only spaces, such as lounges, spas, and gyms, to ensure their comfort and privacy. In addition, women in hospitality are also influ- ential decision-makers in travel and tourism. According to a study by the Arab Youth Survey, women in the region are more likely to travel for leisure than men. They are more likely to choose destinations based on safety, cultural experiences, and the availability of high-quality accommodation and dining options. Given women's significant role in the hospi- tality industry in the Middle East, businesses need to work harder at creating a supportive and inclusive work environment that encour- ages gender diversity and empowers women to reach their full potential. Women in hospitality in the Middle East are essential to the industry's success and growth. Despite the challenges they face, many women have become leaders and innovators in the industry, and their contributions are vital to driving the region's tourism and economic growth. Here are some of the leading ladies in the hospitality sector that are paving the way for many others. 32 MARCH 2023 | HOTELNEWSME.COM BY SEYMONE L MOODLEY
THE LEADING LADIES IN THE UAE’S BOOMING F&B ECOSYSTEM MANISHA ADVANI DIRECTOR, MYGOVINDA’S Manisha Advani’s success has come in the sustainable and healthy cuisine sector. Her F&B brand My Govinda’s represents her well-being goals for the body, mind and soul. Advani’s restaurants offer healthy Indian cuisine, pioneering healthy Indian desserts. She supports female-run businesses by being a stockist for their products, from athleisure to botanical eye pillows. In the future, Advani looks to influence the health space within the F&B industry even more by hir- ing more women. HONEY Ebrahimi EXECUTIVE DIRECTOR, BELGRAVE Honey Ebrahimi is the Executive Director of Belgrave – a unique Persian concept established in London, Abu Dhabi and Dubai. Before submerging herself into Belgrave, Honey worked in the financial market of the Oil & Gas industry, with experi- ence across the UK, USA and GCC countries. This contribut- ed immensely to her understanding of businesses, expansion and business challenges. Honey always dreamt of having a family business that could carry their name into the next generation so, soon after her brother Amin (Creator, Executive Chef and Cofounder) came up with the Belgrave concept, Honey joined him on the venture of a beautiful journey that has transformed the food industry and how we perceive it. Honey is the backbone of all operations, including front of house, staffing, business development and guest manage- ment. What is your biggest advantage in business as a woman? My biggest advantage would be a combination of my team leadership skills, performance management, and values that suit the needs of the business. Additionally as a leader, I lead by example and look at each task or opportunity as how I can take this to the next level. What was it like being a woman in business in the region? A confident woman who believes in herself is highly re- spected in this region which is really great. I have worked in the GCC and MENA region, for many years and I always en- joyed the professional environment. At Belgrave, we always maintain the highest level of professionalism and greet all our guests with a warm welcome and friendly service, so they have the best experience. What's the best advice you have for other women out there that have an interest in F&B but are too afraid to start? My advice to all my fellow women entrepreneurs is to follow your dreams because nobody will do it for you. Never give up and always be consistent! What was it like being a woman in business in the region? It was tough at first, considering a lot of the industry is male- dominated at many levels. Hoeever, with the support of my team members, and my family I was made to feel otherwise. Our region comprises of compassionate women who are will- ing to collaborate and want to see you succeed. Did the F&B industry embrace you or was it an uphill climb? Please elaborate. It wasn't easy at first for sure. The industry is dominated by some key players, the majority stake holders being men. WOMEN TAKING THE LEAD
34 MARCH 2023 | HOTELNEWSME.COM From suppliers to the workforce and end users at times, people look at a man to be the decision maker. Although in recent years, this has changed, with constant awareness and education of the power that women have and the change we can provide in society. His Highness Sheikh Mohammed bin Rashid Al Maktoum, Vice-President and Prime Minister of the UAE and Ruler of Dubai’s private office itself consists of 80% women. What is the biggest misconception that people have about women in leadership in this region? That they have the support of a man or they can't work long hours. I know of companies in the region that are solely operated by women. Women hold many roles in a family, and that makes them extremely resilient. What's the best advice you have for other women out there that have an interest in F&B but are too afraid to start? The journey isn't as tough as we think and the sweet success makes it worth it, especially when it's the result of our own hard work. Seek out a mentor or an accountability partner to bounce ideas off of and keep you motivated to strive for success. JUNAH BALUNGCAS FOUNDER AND CEO, BAOFRIEND RES- TAURANT A Filipina expatriate, Junah launched Baofriend in DSO last year in Septem- ber. She came to the UAE in 2011 as a nurse. Today, she is a nurse manager for two clinics – one in Al Ain and the other in Sharjah. Even with her busy work life, opening a restaurant was always one of her dreams. Baofriend in Dubai Digital Park – a funky, fun restaurant serving bao and Asian fusion cuisine. Junah also opened a second outlet in Abu Dhabi at the end February 2023. What is the biggest misconception that people have about women in leadership in this region? The stereotype about women in leader- ship being incapable or underqualified compared to their male counterparts particularly in male-dominated indus- tries. However, research has shown that female leaders can be just as effective and successful as men, and in many cases, may bring unique strengths and perspectives to leadership roles. Ad- ditionally, the UAE has taken steps in recent years to promote gender equal- ity and empower women in leadership positions, including the appointment of women to high-profile government positions. Women have the ability to maintain multiple priorities and balance many different roles at the same time. Being an entrepreneur, I also work as a Nurse Manager, at Kanad Hospital, Al Ain. To- day, Women are the catalyst for change. I have observed many other women coming forward and collaborating with other female entrepreneurs as well. What's the best advice you have for other women out there that have an interest in F&B but are too afraid to start? As a female entrepreneur, my advice for women who are interested in starting an F&B business but are hesitant to do so would be to take the leap and go for it. Starting any business can be scary, but it's important to remember that many successful entrepreneurs also had doubts and fears when they were starting out. To overcome these fears, it's impor- tant to do research and gain a solid understanding of the industry, includ- ing market trends, customer needs, and competition. I never had any formal training in hotel management or hospi- tality, but it was my ambition to elevate Asian cuisine and start a unique food concept that led me to seek mentor- ship and guidance from other women entrepreneurs in the industry like our restaurant consultant. I also participat- ed in networking events like the Philip- pine Business Council and Fearless Fab Flamingo, an all-female community of business owners in UAE. It is also very important to join educational programs to help build your skills and knowledge. Ultimately, it's important to believe in yourself and your ability to succeed. With hard work, determination, and a willingness to take risks, you can overcome your fears and achieve your goals as a woman entrepreneur in the F&B industry. "WOMEN HAVE THE ABILITY TO MAINTAIN MULTIPLE PRIORITIES AND BALANCE MANY DIFFERENT ROLES AT THE SAME TIME. BEING AN ENTREPRENEUR, I ALSO WORK AS A NURSE MANAGER, AT KANAD HOSPITAL, AL AIN. TODAY, WOMEN ARE THE CATALYST FOR CHANGE." LEADING LADIES HCNME
35 HOTELNEWSME.COM | MARCH 2023 WOMEN TAKING THE LEAD THE WOMEN BEHIND SAUDI’S MOST AMBITIOUS GIGA PRO- JECT – THE RED SEA GLOBAL REEMA SHELLO ASSISTANT MANAGER - PRO- JECTS OPERATIONAL READI- NESS AT RED SEA GLOBAL What inspired you to get into your line of work? I have always admired the beauty of architecture and the way it enriches people’s lives through innovation and creativity. Through my work at Red Sea Global (RSG), I wanted to add this little spark of joy to transform people’s houses into homes and create an environment that brings about a sense of belonging and ultimately leads to serenity and com- fort. What attracted you to RSG? Joining RSG was a very excit- ing opportunity for me, and I am thrilled to be here. RSG resonates with my values and ambitions of being part of something bigger, better, and making a real differ- ence not only in the lives of the communities we serve but across the nation. I am proud to be part of an elite team that was carefully selected to supervise and support the delivery of RSG’s industry-pioneering projects, The Red Sea and Amaala. What we do goes beyond just construct- ing buildings. It’s about promoting new standards in regenerative tourism, centered on protecting and enhancing our most pre- cious asset – the environ- ment. I consider myself very fortunate to have found a diverse, inclusive, and pas- sionate work environment that operates in synergy. Since joining RSG, I have been motivated, encour- aged, and empowered to feel part of a family where everyone is dedicated to fostering a culture of trust, care, equity, and empathy. This exceptional ethos doesn’t come about by chance, but as a result of the infinite support that we re- ceive from our managers and senior leadership. They push us to do better every day, create a space for us to share our feedback and opinions, and recognize our efforts. How would you describe RSG’s company culture? The team at RSG is passion- ate, resilient, and inspiring. Being part of RSG is not just about contributing to the growth of an organiza- tion, but to the future of Saudi Arabia, a nation that advocates for the best there is in terms of sustain- ability, originality, thought leadership, and transfor- mation. The visionary and forward-looking culture of RSG constantly encourages transparency, responsibility, and teamwork, where one learns something new every day. What energises and moti- vates you at work? Waking up to marvel at the pristine sea in the horizon is the biggest motivation to start my day. Taking a mo- ment to admire the beauty of nature everyday pushes you to give your all to ensure that it is well preserved, enhanced, and protected. How do you blend work and life to create the right balance? Confucius said: “choose a job you love, and you'll never have to work a day in your life.” And because I love what I do, I enjoy every minute of it. I have developed a healthy routine where I am fully dedicated and immersed while at work. But the weekend gives me time to catch up with my friends and family. I also focus on my wellbeing by eating healthy, playing sports, and going for long walks on the beach after work to recharge. What progress have you seen on gender equality within Saudi Arabia? I am very proud and lucky to be a woman that has been born and raised in Saudi Arabia. I have never felt more empowered, motivated, and appreciated and I have never felt that my gender was an obstacle or a limiting factor. As a woman, the sky is the limit for how much I can grow and I am free to choose who I want to be and what I wish to do. I am independent and the master of my own choices. Looking around me everyday, I am so excited and inspired to see more women being appreciated and entrusted with critical leadership roles and respon- sibilities! The present is bright and the future is even brighter as there is no limit to what women can do or be in Saudi Arabia. What’s your International Women’s Day message for young women? I want to tell them: ”Believe in yourself, know your worth, and never give up on your dreams.” Choose the job that makes you feel challenged and alive and put your all into it. Don't settle for anything less. You are strong and capable; acknowledge your strengths and embrace them, iden- tify your weaknesses and work on them! Be kind, be confident, be genuine, and always be yourself. Don't let anything pull you down, you are the author of your own story, and the future is yours to create.
36 MARCH 2023 | HOTELNEWSME.COM LEADING LADIES HCNME RANA ABUAUREF HEALTH & SAFETY MANAGER AT RED SEA GLOBAL “For those looking to make a real difference in the world, the health and safety sector offers incredible opportuni- ties. It’s not just about hard- hats and hi-vis vests. It’s a highly rewarding profession that involves supporting em- ployee health and wellbeing, and keeping them safe, so they can return home to their loved ones. It is fundamental to businesses and plays a vi- tal role in creating a sustain- able, healthy, and productive workforce.” Tell us about your journey at RSG? I joined Red Sea Global (RSG) in June 2021. In my search for value and a sense of community, I found a place where I have faced with a myriad of opportuni- ties to help me grow. RSG’s values resonate with me on a deep level. You often don’t see the company’s values prioritize the wellbeing of people, but RSG promises just that. The company’s four core values start with respect, which lies at the center of everything and is the beat- ing heart of the corporate culture. RSG treats all of us with respect and embraces diverse backgrounds and perspectives. The second value of responsibility applies to both the natural environ- ment, driven by a commit- ment to protecting it for future generations, as well as the culture and herit- age of Saudi Arabia. RSG is helping to increase op- portunities both within the destination’s communities and across Saudi Arabia, with particular focus on empowering women to play a valuable part in achieving the ambitious goals of Vision 2030. Next, a passion to achieve results with excellence is ingrained in all of us at RSG. We all continually go beyond expectations and strive to achieve the best outcomes every day. And finally, we embrace collaboration to learn from each other, grow together, and work as a team in a car- ing and diverse culture. We believe that it is only by com- ing together as one unit, that we can achieve extraordinary results. What is the work environ- ment at RSG like? I remember my first impres- sion when I joined RSG; it was like a world of its own. You will find a diverse team of people from various coun- tries and cultures, all work- ing together hand-in-hand to achieve the same goals – especially enabling women’s empowerment. Everyone is willing to help and support, regardless of their depart- ments. What does a typical day in your work life look like? Honestly, there is no typical day. That’s what makes life here so special; every day, you are faced with new op- portunities that enrich your life. We have various projects on the inlands and offshore, so every day you have a new experience. What motivates you? I most enjoy the after-work activities that are specially organised for women. Activi- ties like ladies’ night, yoga, zumba, and the gym makes like off-site even more fun. At work, it’s the motivation, support, and encouragement that drives us to do bet- ter. Everyone in the senior leadership – from John Pagano, Ahmad Darwish, and top management – makes us believe in ourselves and dream bigger. How do you achieve work- life balance? Once you organise your time and priorities, the balance comes automatically. What progress have you seen on gender equality within Saudi Arabia? The fact is in the figures. According to Saudi Arabia’s General Authority of Statis- tics’ (GASTAT), the percent- age of female workforce reached 37 percent in 2022. The drive towards female empowerment was always present, but nothing like what we are experiencing today. The launch of Vi- sion2030 has paved an excit- ing path for female empow- erment, driven by tangible developments of the national law and policies. Women can now work in any position, at any time, as per their capa- bilities – be it construction, military, aerospace, and even leading executive positions. What’s your International Women’s Day message for young women? Believe in yourself and your dreams, and work hard to achieve them. Reflect on any criticism as a constructive step to reach your goals. Be yourself and enjoy your life. “IT’S A HIGHLY REWARDING PROFESSION THAT INVOLVES SUPPORTING EMPLOYEE HEALTH AND WELLBEING, AND KEEPING THEM SAFE, SO THEY CAN RETURN HOME TO THEIR LOVED ONES. IT IS FUNDAMENTAL TO BUSINESSES AND PLAYS A VITAL ROLE IN CREATING A SUSTAINABLE, HEALTHY, AND PRODUCTIVE WORKFORCE.”
WOMEN TAKING THE LEAD ASHJAN ALI SENIOR SPECIALIST - ENVIRONMENTAL COMPLIANCE & OPERATIONS AT RED SEA GLOBAL What inspired you to get into your line of work? My passion to be an environmentalist was inspired by my hometown of Al Jubail. Witnessing the world's largest single industrial development project – the Jubail Industrial City – being built from the ground up made me realize and appreciate the painstaking ways that our visionary leadership was preserving and protecting the natural environment we lived in. So, I decided to pursue Environmental Science in school, and was thrilled at the oppor- tunity to join Red Sea Global (RSG) in advancing unprecedented environ- mental compliance at one of the biggest engineering projects of our times. What attracted you to RSG? The nature of the project is truly as- tounding; building a tourism destina- tion that will be the world’s first gate- way to the pristine, pure, untouched wealth of natural environment in this part of Saudi Arabia. Tell us more about the team you work with? Working in the environmental compli- ance team comes with its own unique set of challenges, but presents equally exciting opportunities. A key part of my job is establishing synergies with construction teams and contractors to ensure all inland and offshore projects comply with our environment and sustainability framework, regulations, and policies. This includes overseeing the necessary procedures and trainings to contractors as well, and I thoroughly enjoy working with people from differ- ent sectors, expertise, and professional backgrounds so we can learn, grow, and achieve incredible project milestones together. Take us through your workday? Most of my mornings are spent be- tween the inland projects, driving to Southern Dunes, Desert Rock, Turtle Bay Village, and the Red Sea Interna- tional Airport sites. The rest of the day split between office work, reports, and progress meetings. How do you stay motivated? Seeing the project materialise before our eyes is truly astounding. I will never forget my first day at the Southern Dunes site, when the area was just golden sand dunes and nothing else. Today, the resort stands tall and ready to soon start welcoming guests. What progress have you seen on gen- der equality within Saudi Arabia? I see the greatest example before my very eyes, as I see my fellow colleagues take charge on construction sites and stand side-by-side with their male counterparts on the field. What’s your International Women’s Day message for young women? Be brave, be strong, and strive for inde- pendence. Do what you believe in and be proud of yourself. HILTON QATAR AND SAUDI ARABIA’S HOSPITALITY HEROINES MAGDALINA CHUNG GENERAL MANAGER, FUWAIRIT KITE BEACH, TAPESTRY COLLECTION BY HILTON Magdalina has over 20 years of experi- ence in the hospitality industry having held various roles at Hilton Kuala Lum- pur, Le Meridien Kota Kinabalu and Mercure Waterfront Kota Kinabalu. She is currently the General Manager at Fuwairit Kite Beach, Tapestry Collec- tion by Hilton in Qatar. Magdalina developed an interest in hospitality during high school after working with a hotel group on a CSR initiative. She was also inspired by her elder sister’s successful career in the industry and wanted to travel, explore different cultures, and meet new peo- ple, while growing personally and pro- fessionally. She believes the hospitality industry offers ambitious and dynamic women a chance to break the glass ceil- ing in leadership roles. Passionate about creating ‘wow’ mo- ments and unforgettable memories for guests, Magdalina derives satisfaction from mentoring team members and making a difference in their lives. Her long-term career goal is to collaborate with hospitality-focused educational "WORKING IN THE ENVIRONMENTAL COMPLIANCE TEAM COMES WITH ITS OWN UNIQUE SET OF CHALLENGES, BUT PRESENTS EQUALLY EXCITING OPPORTUNITIES. A KEY PART OF MY JOB IS ESTABLISHING SYNERGIES WITH CONSTRUCTION TEAMS AND CONTRACTORS TO ENSURE ALL INLAND AND OFFSHORE PROJECTS COMPLY WITH OUR ENVIRONMENT AND SUSTAINABILITY FRAMEWORK, REGULATIONS, AND POLICIES."
38 MARCH 2023 | HOTELNEWSME.COM institutions and share her knowledge and expertise with students. Magdalina completed her formal education in Australia and started her career at Sofitel Great Barrier Reef as an intern. She then travelled to Switzerland to pursue her diploma, completing a Bachelor of Science Degree in Hospitality Management from Florida International University, Miami, USA, before moving to the Middle East. What is it like being a woman specialising in hos- pitality in the region? Being a woman does not define who you are, and it should not stop you from being less capable than men. We are now in an era where substance and professional know-how is of greater im- portance than gender. The most rewarding feeling as a woman in this industry is seeing other women I have mentored and coached in the past take on leadership roles across different depart- ments. These women inspire me to continue to strive for greatness in all I do. I am proud and humbled by their determination to succeed at work and unleash their full potential. Did the hospitality indus- try embrace you or was it an uphill climb? Please elaborate. In life, what you really want will never come easy. How- ever, I believe that everything is possible with focus and de- termination. I’ve faced a lot of challenges and obstacles head on and continue to stay motivated. This self-motiva- tion coupled with the trust my leaders have in me, has given me the opportunity to excel and advance in my hos- pitality career. It has been a whirlwind journey filled with passion and love for what I do every step of the way. As the saying goes, “What doesn’t kill you, makes you stronger”. What is the biggest miscon- ception that people have about women in leadership in this region? I don’t see the glass ceil- ing anymore; women are equally capable of assuming roles in male-dominated areas. Women have come a long way and are now being recognised for their skills rather than their gender. It can be argued that women are no longer a minority in the corporate world. They are leading with new ideas and have a broader approach when it comes to handling and managing organisational responsibilities. To me, this is amazing. What's the best advice you have for other women out there that have an interest in hospitality but are too afraid to start? The hospitality sector is the most rewarding industry that you can be in. Of course, sometimes you must go the extra mile, putting in long hours, providing extra sup- port to team members, and effectively handling hotel guests. The most reward- ing feeling is when you turn every moment into a memo- rable and ‘WOW’ experience for guests and team members alike. Being able to travel the world and experience differ- ent cultures is the icing on the cake. My advice for women interested in the hospitality industry is to persevere, stay focused and stay committed. Most importantly, love what you do - this helps you fly high! Remember, “When the going gets tough, the tough get going!” VERA TSONCHEVA DIRECTOR OF FINANCE FOR WALDORF ASTORIA LUSAIL DOHA, COUNTRY DIRECTOR OF FINANCE, QATAR Vera has worked in the hospitality industry for over 16 years. She joined Hilton in 2007 as the Director of Finance at Hilton Sofia, Bulgaria, and was later promoted to Director of Fi- nance & Human Resources. In 2016, she moved to Abu Dhabi and within a year, she was promoted to the role of Cluster Director of Finance for both Hilton Abu Dhabi Yas Island and Hilton Al Ain. At th`e end of 2019, she joined the pre-opening team at Hilton Salwa Beach Resort & Villas, Qatar, and suc- cessfully helped launch the property. In 2021, she was instrumental in the open- ing of the Waldorf Astoria Lusail Doha – the brand’s first hotel in Qatar – where she now works as Director of Finance. Vera is also Hilton’s Country Director of Finance for Qatar. Her interest in hospitality was sparked by reading Ar- thur Hailey’s novel ‘Hotel’ as a teen, and she was immedi- ately drawn to the thought of a dynamic and varied profes- sional environment. LEADING LADIES HCNME
Her list of achievements also in- cludes winning awards such as the ‘HR Commercial & Innovation Award 2015 (EMEA region)’ and ‘Director of Finance 2017 for Arabian Peninsula and Turkey’, as well as securing the runner-up award spot in the ‘Director of Finance 2021 for Arabian Peninsula and Turkey’. Vera has also completed the Women in Leadership ‘Train the Trainer’ Learning & Development programme. What is your biggest advantage in hospitality as a woman? Based on my experience, I believe there are no specific advantages or disadvan- tages to being a woman in the hospital- ity industry. I believe that hard work, self-development, and dedication are what matters in any industry. Did the hospitality industry embrace you or was it an uphill climb? Please elaborate. When I joined the hospitality sector, I felt at home. There were no precon- ceived ideas about gender, age, and eth- nicity. I believe people get opportunities in hospitality based on their talents, strengths and potential. I also received a lot of support of my General Managers and the Regional Corporate team. What is the biggest misconception that people have about women in leadership in this region? The greatest misconception is that women are not good with numbers. The best approach is to prove them wrong, roll up your sleeves and get the job done. It is important to note that this mis- conception is not only in this region but globally. What's the best advice you have for other women out there that have an interest in hospitality but are too afraid to start? The hospitality industry is one of the largest employers in the world, and we have entered the Golden Age of travel- ling post pandemic. The industry pro- vides a variety of specialisations where everyone can find their specific niche – food and beverage, rooms, commercial, human resources, finance and many more. These serve as the foundation for an attractive career that allows you to travel the world, meet different people and cultures and grow professionally and personally. NOURAH RASHED ALHUDAITHY GUESTS SERVICES MANAGER AT HILTON RIYADH HOTEL & RESIDENCES How did you get into hospitality? I started out my career in the health sec- tor and pursuing a career in hospitality never crossed my mind. I was later pre- sented with the opportunity to work in the hospitality sector, and despite some of the challenges I faced in the begin- ning, I started to enjoy this line of work and chose to make a career out of it. I started out as a receptionist at the DoubleTree by Hilton Riyadh - Al Muroj Business Gate, where I was able to learn quite a lot about this field. I then moved briefly to work with another brand be- fore returning to Hilton and undertook the role of the Guest Services Supervi- sor. Shortly after that, I was promoted to Guest Services Manager in just a matter of seven months – thanks to Hilton's ongoing support. Hilton offers numerous learning and development opportunities through the programs it offers through the Hilton Worldwide University. It supports professional development, offering a gateway to many educational platforms, WOMEN TAKING THE LEAD
40 MARCH 2023 | HOTELNEWSME.COM LEADING LADIES HCNME including courses from renowned international educational facilities. My current career path is in line with the goals I set when I first started, and I look forward to further learning and advancement to reach those goals. I aspire to be in a leadership role at Hilton, also because Hilton supports women in leadership. I have become passionate about this profession and love the fact that it's not a routine job, as there is so much that happens through the day, and no two days are the same. How can the hospitality industry in KSA encourage more women to join the industry? The hospitality industry in the KSA can encourage more women to join by ensur- ing the availability of equal opportunities, fair pay, and a safe and supportive work environment. Additionally, mentorship and training programs can enable women to develop the skills and knowledge required for leadership roles. Brands like Hilton are continuously pro- moting female advancement and females in leadership positions for them to become role models and inspire and encourage more women to pursue careers in the industry. What do you think is the big- gest misconception about women in Saudi Arabia's hospitality sector? The biggest misconception about women in Saudi Ara- bia's hospitality sector is that they are not interested in pursuing leadership roles or are not capable of handling such roles. However, this is far from the truth. Women in Saudi Arabia have demon- strated tremendous poten- tial and dedication in the hospitality sector, and many are striving to advance their careers and take on more leadership roles. NOUF AL DHAHRI ASSISTANT FOOD & DRINKS MANAGER AT JEDDAH HILTON Tell us about your journey into hospitality? I started my career in ban- queting as part of a family business. I then moved on to work in Jeddah Hilton in 2019 as a banquet supervisor before getting placed within the Food & Drinks Depart- ment as a coordinator. Here, I learned on the job through simulating and observation, and placed myself on a career path to becoming Food & Drinks Manager. I was then shortly pro- moted to Food & Drinks Supervisor, where I was also assigned as the Acting Assistant Banquet Manager, and in Jan 2022, I was given a big step up in my career to become Junior Assistant Food & Drinks Manager, fol- lowing which I was promoted to Assistant Food & Drinks Manager. This makes me one of the first Saudi women to assist with leading a Food & Beverage Department. I was selected by the gov- ernment to undertake special training as part of the 2030 leader’s program for women. I was also one of the 200
WOMEN TAKING THE LEAD selected across Saudi Arabia to study for a master's degree in Les Roches in Spain. Hilton has provided me with a steppingstone to reach to the top. I have received a lot of support from the team who believe in me and provide me with the necessary training as well as the opportunity to lead. I feel it’s a great brand with a great culture, with programs around women in leader- ship to support and inspire women hoteliers in their careers. I have decided to continue my career in the hospitality sector because of my passion for the industry, and I find it quite enjoyable and fulfilling, especially when I provide the best service that I can to the guests and see their faces light up. There is never a dull moment because there is something new happening every day. All my life, I have dreamed of becoming a role model for women, and I hope to inspire Saudi women to believe that everything is possible through hard work, being smart and through believing in yourself and never giving up. There is no shortcut to success. My ultimate goal is to play a role in helping Saudi Arabia fulfil the Vision 2030 and I aspire to become one of the leaders in the Ministry of Tourism. What do you think is the biggest misconception about women in Saudi Ara- bia's hospitality sector? It’s a common perception that women in Saudi Arabia are only suited for support roles and are unable to take on more serious roles such as operations. The reality is that many Saudi women in hospitality are exceeding expectations and actually have a clear career path to be on top within the industry, where the sky is the limit. Personally, as a woman I have faced challenges where many did not feel I would be able to handle different shifts, work during holidays, and balance work and family life. However, I overcame these challenges to achieve the success I have now. “ALL MY LIFE, I HAVE DREAMED OF BECOMING A ROLE MODEL FOR WOMEN, AND I HOPE TO INSPIRE SAUDI WOMEN TO BELIEVE THAT EVERYTHING IS POSSIBLE THROUGH HARD WORK, BEING SMART AND THROUGH BELIEVING IN YOURSELF AND NEVER GIVING UP. THERE IS NO SHORTCUT TO SUCCESS.”
42 MARCH 2023 | HOTELNEWSME.COM THE BUSINESS OF HOSPITALITY MARKETING HCNME H ospitality marketing, like any other marketing field, is constantly evolving. The hospitality industry is one of the most dynamic and fast-paced sectors, with ever-changing customer demands and emerging trends. Technology, globalization, and shifting consumer behaviours are just a few factors that are driving rapid changes in the hospitality marketing landscape. One of the most significant changes in hospitality marketing is the growing emphasis on digital marketing. With the rise of social media, mobile devices, and online travel agencies (OTAs), traditional marketing strategies are no longer as effective as they used to be. Today's hospitality businesses must have a strong online presence and be able to leverage digital channels to connect with customers and drive bookings. The rise of mobile devices and the in- creasing popularity of mobile apps has also transformed the way hospitality businesses market themselves. Mobile apps are now a vital part of the travel experience, and hospitality brands must optimise their apps for ease of use and provide a seamless booking process. Additionally, mobile market- ing has become a critical component of many hospitality marketing campaigns, as businesses seek to reach customers on-the-go and provide relevant offers and promotions. Personalisation is another key trend in hospitality marketing. Today's consumers expect personalised experi- ences, and hospitality marketers are responding by leveraging data to create customized offers and recommenda- tions that cater to individual prefer- ences. Overall, hospitality marketing is evolving rapidly to keep up with changing consumer demands and the rapid pace of technological innovation. Brands that stay ahead of the curve by embracing new trends and strategies will be in the best position to succeed in this dynamic and competitive industry. A hotel brand doing a good job of just that is Rixos Hotels, led by Regional Director of Marketing & Communica- tions, Rixos Hotels Gulf, Ali Ozbay. As a consummate professional and dedicated individual, Ali has over 20+ years of experience in well-reputed international companies in both the UK and the Middle East. He worked in a range of established organisations in the F&B and hospitality industry and brings an abundance of experience to his role with Rixos Hotels. Through his vast experience in the industry, he has gained a complete and thorough understanding of online/of- fline marketing channels and practical experience across the hospitality and media sectors. With his knowledge and keen mind, he develops and imple- ments global marketing and commu- nications and business development strategies across the business-to-busi- ness (B2B) and business-to-consumer markets (B2C) with a clear focus on brand development, revenue genera- tion and increasing profitability. Starting his career back in 2001 as a Food and Beverage Assistant at the Hilton Brighton Metropole in the UK, he transitioned to the marketing side of hospitality in 2003 as Marketing Manager for Malmaison and hasn’t looked back since. His journey to date has seen him working in various roles in marketing & communications field and he has developed and managed extremely successful marketing strate- gies in this time. He is also well-versed in delivering multichannel campaigns across different platforms from email, web, and mobile to social media and has built and guided several over- achieving teams throughout his career. Ali has a keen eye for captivating sto- rytelling and believes in the power of quality content throughout all market- ing communications. He fits perfectly with the ethos of Rixos Hotels as his forward-thinking nature ideally matches with the values of the brand. Having been in his current position since February 2020, Ali has witnessed the toughest times within the industry and has pivoted Rixos Hotels to main- tain a strong foothold in the market through his creativity and agility. “Hospitality marketing and commu- nications in this region is challenging because the market is over-crowded - you end up having very similar CONTENT REMAINS KING ALI OZBAY, REGIONAL DIRECTOR OF MARKETING & COMMUNICATIONS, RIXOS HOTELS GULF
43 HOTELNEWSME.COM | MARCH 2023 CONTENT REMAINS KING products. Everyone starts copying each other and pushing out what they have to see what happens. It’s tough for bands to differentiate themselves totally. Howev- er for us - in terms of brand positioning, we have an advantage. We are not just a hotel brand; we are an all-inclusive luxury hotel brand, and you don’t get to see too many operators in this space.” Ali goes on to add that hospitality has never been the sector that drives marketing, it has always been tradition- ally the sector that follows. While this is starting to change, more innovation, creativity, and risk needs to happen be- fore the sector can start leading the way when it comes to marketing hotels. Yes, almost every hotel brand is present on social media, but comprehensive use of the platforms and exceptional content is the key to results. It is important to key that commu- nication is not just targeted at tour- ists. Dubai has created a community of hotels that are part of everyday life. Residents are accustomed to using hotel services in their everyday lives, like gym memberships, lunch, dinner, pool and beach access, etc. “We need to attract more people that are living here, and I believe this is also the intention of the government. Right now, we have more supply than demand.” When it comes to any business or brand, marketing is a very important component of success, so why should it be any different within the hospitality space? Ali explains that hotels have a lot to offer, and for Rixos the all-inclusive concept has even more to offer. “There needs to be a mindset shift to towards what guests are looking for, it’s not just about putting heads on beds; it’s about having people coming in and out of our hotels. I think a lot of groups fo- cus on traditional marketing too much. What’s a no-go for me is having agencies control your digital marketing presence. Life is so fast paced in hotels and agen- cies just can’t capture these changes and narrate that story. For the last three years we’ve been focusing on creating our own content in-house as and when things are happening. We want to be self-efficient. Of course, we still work with third-party agencies, but the core communication strategies come from my internal team.” It hel ps to identify your USP. Rixos Hotels positions itself as a top tier all-inclusive experience at a premium price. In the coming months, the hotel’s holding group, ACCOR will be shifting to a new platform called the ALL- Inclusive Collection led by Rixos Hotels. This platform will be rolled out to other brands within the wider ACCOR group. “You can be family orientated, couples’ focused, experiential, or adventure oriented and build our ALL-Inclusive package around this concept. We are al- ready leading in this regard, so we have a lot to offer the other hotels within the group.” For Ali, marketing serves two pur- poses, one is to drive sales and two to put a property on the map. According to him, influencer marketing can achieve both these results by being specific about what you want to achieve from the beginning. “An influencer post can become a buying question, where are you staying? Where are you eating? It’s up to us to follow up on these ques- tions. This is where many brands fail because these questions just stay on the post unanswered, leaving exposure and money on the table.” “We have excelled in content and influencer marketing; we took a differ- ent approach to influencer marketing and have seen great results since the pandemic. You have to do your due-dili- gence and make sure that the influenc- ers you are choosing makes sense and have the metrics that you are looking for, whether it is content creators or celebrities.” This kind of thinking allowed Rixos to partner with social media accounts Beautiful Destinations and Beauti- ful Hotels, a very well-known content creator that has garnered significant credibility and traction in the market globally. “We have huge plans to partner with some big content creators to make even more impactful pieces of content for Rixos. One of the best lessons I learned when it comes to influencer marketing is to trust the creative process, and trust that the content creator knows what they are doing. I have said yes to things when I wasn’t completely convinced and the exposure we got from the content was unlike anything we could ever buy.” When it comes to the Metaverse, Ali is waiting for the right time to strike. “It requires a lot of convincing. Sell- ing the idea of a universe that doesn’t exist is going to be challenging but that doesn’t mean that we aren’t going to be present in that world. I believe this is the future.” “Agility is our superpower; we see value and we act on it quickly while it’s trending. This is what hospitality needs, especially when it comes to digital marketing where things happen so fast that if you don’t jump on it, you miss the boat.” Ali Ozbay, Regional Director of Marketing & Communications, Rixos Hotels Gulf
VEGETABLE • 1 kg Cauliflower • 20 g Garlic • 5 g Chilly • 5 g Rosemary • 5 g Lemon • 250 g Onion DRY STORE • 2 g Chilly powder GENERAL STORE • BUITONI® TOMATO COULIS SEAFOOD • 200 g Turbot DAIRY • 250 g Milk cream • 100 g Butter BREAD • 500 g Bread crumbs 1. Marinate the fish in extra virgin olive oil, lemon zest and rosemary for 2 hours in a vacuum sealed bag. 2. Meanwhile, we can prep the cauliflower croquettes – we start by slicing the cauliflower into thin pieces. Boil the milk and cream until reduced by half. We will create a terrine by layering the cauliflower slices, make sure to salt each layer, and add cream. Once it all layered in the mold, cook on a backing sheet, and covered with aluminum foil in the oven for 1 hour at 160 *C. For the onion spuma, dice the onion and sauté in a pot with the extra virgin olive oil and cover up with the milk and cream until cooked. After this, blend until fine and transfer to a siphon gun to reheat before serving with 2 charges. 3. Going back to the fish, you can now remove the lemon and rosemary. 4. To cook the turbot, sear the fish on all sides on a non- stick pan. You can then transfer the fish to the oven for 5 more minutes to finish. For the spicy sauce, sauté chilly, garlic and oil, add the tomato sauce and blend. 5. When the cauliflower terrine is cooked, let it cool down and then coat it with bread crumbs and then shallow fry. 6. Now it’s assembly time! Cut out a slide of the terrine, dish the fish and add sauce on the side of the fish (we don’t want to add sauce on top of the crispy fish). MAKING DELICIOUS POSSIBLE HCNME ROMBO ALLA DIAVOLA PREP 1 hr 30 mins COOK 20 min READY IN 1 hr 40 mins INGREDIENTS DIRECTIONS
45 HOTELNEWSME.COM | MARCH 2023 What are you cooking up today? Tell us more about the dish. Today I’m cooking Rombo alla diavola (Turbot with diavola sauce which is a spicy tomato sauce) with croquette made by cauliflower, and onion Spuma. All the ingredients are part of the original recipe with my twist with cauliflower croquettes with my own technique. As a chef, what are the top ingredients and products you’re using these days? I like using products that stand tall and enhance and meet the ever-changing needs of the guests and that help make production easier, like demi glaze, shredded mozzarella. peeled tomatoes cans, and vegan burger patties. What are some of the most recent important food trends you can tell us about? Some of the important and recent food trends include: both indulgence and home cooking remaining popular after the pandemic. Additionally, a few changes being made to CBD regulations, functional foods and personalised nutrition being in demand and, finally, a rise in low and no alcohol upward trends. > Sustainable food supremacy > American chains changing the fast-food game > The end of best by expiry dates > Less plant-base more farmed- bread > The rise in self-labels What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? Undoubtedly sustainable products produced naturally without excessive chemicals for better health. What is your definition of good food? Food made with love, care, and passion. It’s not about how many ingredients are in the dish but how is prepared. What is your biggest achievement as a chef? Being one of the best chefs under 30 years old in the Middle East. If you weren’t a chef, what would you be doing? Pasta aglio, olio and peperoncino (pasta with chilly, garlic and oil). A comfort dish for Italians and no-Italians! Name the ingredient that you couldn’t live without. The ingredients I can’t leave without are pasta, cheese, tomatoes, olive oil and bread as a good Italian of course. Can you give us a glimpse of your career journey so far? I’ve climbed the ladder of experience in the field in all positions, being in many restaurants with different categories from the traditional restaurant to the one with Michelin stars, 5-star luxury hotels both in Italy and abroad. My secret? I never stopped working. What’s your favorite dish to eat and why? My favourite dish is definitely spaghetti pomodoro e basilico (tomato and basil pasta) - it takes me back to my childhood spent with my grandparents making fresh homemade pasta with my grandmother. I also vividly remember growing and harvesting tomatoes and basil with my grandfather. The lessons is, simple food made with love can be full of harmony and taste – it’s like a beautiful poem. FIND OUT MORE ABOUT US HERE: ANDREA BRUGNETTI ITALIAN NATIONAL, ANDREA HAS MORE THAN 14 YEARS OF CULINARY EXPERIENCE, 4 OF WHICH ARE IN THE UAE. HEAD CHEF JUMEIRAH BEACH HOTEL HEAD CHEF ANDREA BRUGNETTI
CARAMELISED ONION • 1 kg Sliced White Onion • 5 cl Olive oil • 5 g Thyme • 2 g Bay leave • 50 cl White wine • 50 g Unsalted butter • Salt & Pepper BROTH / STOCK • 3 l Water • 60 g MAGGI® BEEF STOCK POWDER 1. Fill up the pot with water, add beef powder and bring it to a boil. 2. Heat up the pan then add the oil, butter, onions. 3. Cook, uncovered until soft, add thyme, bay leaves and then butter. When the onions are golden add white wine and cook until all the wine evaporates then add the beef broth. 4. Add seasoning to taste then leave to simmer for 45 mins to an hour. 5. Heat up the broth and caramelised onions until the soup is hot. 6. Pour the soup into soup bowl with toasted bread and Gruyere cheese. 7. Finish it in salamander until the cheese melts and turns golden brown. MAKING DELICIOUS POSSIBLE HCNME PREP 15 min COOK 1 hr 30 min READY IN 1 hr 45 min INGREDIENTS DIRECTIONS FRENCH ONION SOUP
47 HOTELNEWSME.COM | MARCH 2023 My Favourite quote: “The best dinner depends on who you share it with." Can you give us a glimpse of your career journey so far? I started working in an oyster farm in France from a young age. I was often taken care of by my 2 grandmothers from who I got my passion for cooking from. After catering school, I move to London for 20 years where I was fortunate to work for Marco Pierre White and Joël Robuchon. I also worked in the oldest French restaurant in Covent Garden. At the same time, I open my own restaurant in my hometown for several summers before moving to Dubai 5 years ago to work in Bulgari Hotel. What’s your favorite dish to eat and why? Paella brings me back to childhood with my late grandmother and the joy of sharing this dish with my entire family. What are you cooking up today? Tell us more about the dish. Classic French onion soup as it is our signature dish here at Bastion and for me it is France in a bowl. As a chef, what are the top ingredients and products you’re using these days? Everything in season or locally sourced because we need to go back to basics and follow what nature give us. What are some of the most recent important food trends you can tell us about? Locally source product from UAE as for me it’s the key to keeping our planet safest. What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand? Source the best products possible, be transparent of their origins and work with local suppliers as much as they can. What was the first dish you’ve ever made? Pancakes . What is your biggest achievement as a chef? Working in a 2 Michelin star restaurant for 3 years. If you weren’t a chef, what would you be doing? An oyster farmer. FIND OUT MORE ABOUT US HERE: SEBASTIEN TORRES FRENCH NATIONAL, SEBASTIEN HAS MORE THAN 30 YEARS OF CULINARY EXPERIENCE, 5 OF WHICH ARE IN THE UAE. EXECUTIVE CHEF JUMEIRAH BEACH HOTEL EXECUTIVE CHEF SEBASTIEN TORRES “I WAS OFTEN TAKEN CARE OF BY MY 2 GRANDMOTHERS FROM WHO I GOT MY PASSION FOR COOKING FROM."
48 MARCH 2023 | HOTELNEWSME.COM HCNME SUSTAINABILITY S ustainability has become a business require- ment within the hospitality industry, as today's travelers are increasingly concerned about the impact of their actions on the envi- ronment. Hotels and resorts around the globe have realized the importance of adopting sustainable practices to reduce their carbon footprint, minimize waste, and encourage rehabilitation. As the General Manager of Sheraton Maldives Full Moon Resort & Spa, I am delighted to share some of our eco-initia- tives that demonstrate our commitment to protecting the natural beauty of our island for future generations. Located on Furanafushi Island, among the turquoise waters of the Indian Ocean, just a short 15 minute speedboat ride from Velana International Airport, the resort has undertaken a series of initiatives that align with Marriott International's Serve 360: Doing Good in Every Direction and Good Travel with Marriott Bonvoy. This aims to create opportunities for guests to forge firsthand connections with local communi- ties and the environment during their stay, promoting both cultural understanding and positive change. Our role is pivotal in the context of sustainable tourism, and we have adopted several initiatives to promote responsible travel and leisure. A key step towards increasing our sustainability efforts is the implementation of our ‘Adopt A Coral’ initiative – introduced in collaboration with Reefscapers, a coral propagation organization appointed by the Maldivian Government. This program invites guests to partici- pate in a coral fragment planting activity in an effort to promote reef habitats and generate new coral colonies. Maldives’ coral reefs are unique ecosystems that provide vital support for marine life and play a critical role in maintaining the tropical marine environment through their contribution to the food web, creation of habitat, and the carbon cycle. The aim of coral restora- tion is to ensure a proactive approach to transplanting more coral fragments on the frames that will spawn and, once matured, rehabilitate coral reefs around the islands. Coral spawning increases genetic diversity and – when successful – indicates that reefs are slowly recovering from previous, large-scale bleaching events. Through the coral propagation program, the resort’s team has rescued over 6,000 coral fragments from 15 different coral species, providing them with a second chance to thrive in the seventh largest coral reef in the world. Since its inception, we witnessed several successful coral spawning events, a key mile- stone in the sustainability of our project. We encour- age our guests to participate in the 'Adopt A Coral' program, with the assistance of an on-site a marine biologist who educates them on and guides them through the restoration process for reef habitats and the production of new coral colonies. For years, tons of plastic end up in the world’s oceans, severely and often fatally impacting the sur- SHERATON MALDIVES FULL MOON RESORT & SPA OUR COMMITMENT TO SUSTAINABILITY BY MOHAMED EL AGHOURY, GENERAL MANAGER, SHERATON MALDIVES FULL MOON RESORT & SPA
49 HOTELNEWSME.COM | MARCH 2023 rounding marine life. With the resort being in the middle of the Indian Ocean, Sheraton Maldives Full Moon Resort & Spa has a unique opportunity to care for plant and animal species in the sea. To do this, we have taken a significant step towards reducing plas- tic waste by implementing a complete ban on single-use plastic including plastic straws and stirrers, plastic bath amenity bottles. We also operate a fully functional, innovative water bottling plant, eliminating the use of plastic water bottles. Our state-of-the-art wa- ter bottling plant uses reverse osmosis technology to purify seawater, which is then bottled in reusable glass contain- ers – eliminating the need for water transportation from the mainland. At Sheraton Maldives Full Moon Re- sort & Spa, we take pride in cultivating various plant species directly on the island – like Chikoo (Sapodilla) trees and Traveller’s Palms. Additionally, we have over 630 Coconut Palm Trees, the national tree of the Maldives. We use every part of these grown coconut trees for various purposes, making it a valuable resource for the resort. A 200-year-old Banyan tree thrives on the island, and a 40-year-old Tulip Tree among others, adding further historical significance to our vegeta- tion. With over 30 varieties of plants imported from India and Sri Lanka, the plant life and lush vegetation is a unique feature of our resort, heavily as- sisting with the combat of global warm- ing whilst absorbing great amounts of carbon dioxide. The resort team is dedicated to making its operations as sustainable as possible over the years. We also use the wood from fallen branches to aid in the construction of boats, furniture and other items around the island including the tables and plaques in the Honeymoon Garden. Our outdoor gym, Coco Fit is made entirely of upcycled items found on the island, with equip- ment made from tree branches. This allows us to minimize waste and limit the need to import construction mate- rials, significantly reducing our carbon footprint. The use of local materials enhances the resort's unique charm, highlighting the natural beauty of the island and bringing character to our facilities. Another exciting, new addi- tion to our self-sustainable strategy is our plan to grow vegetables, herbs, and other produce on the island, further reducing the need for transportation from the mainland. By sourcing our ingredients from the resort’s own nurs- ery, we believe that we can elevate the quality of our cuisine while continuing to promote sustainability and self- sufficiency. Although hotels and resorts have faced challenges when raising aware- ness around sustainable tourism among travelling populations, Shera- ton Maldives Resort & Spa attempts to bring guests into the conversation. We give them an opportunity to feel like they’re making a difference – because they are. Our ‘Adopt a Coral’ program, for example, does exactly this. Our eco- initiatives have had a positive impact – not only on the environment, but also on the local community and the visi- tors who stay at the resort. Hotels worldwide can benefit from adopting sustainable practices, using renewable energy sources, implement- ing water conservation measures, and reducing waste generation. At Shera- ton Maldives Full Moon Resort & Spa, we are committed to constantly finding new ways to increase our sustainability efforts. This is both as a resort and as part of Marriott International. Sustainability is not a destination, but a journey, and we are continuously exploring new solutions to refine our approach at the resort. We believe that every step, no matter how small, can make a difference in preserving our natural island for generations to come. We hope to inspire others in the hospitality industry to join us in our sustainability journey – one eco-initia- tive at a time. SHERATON MALDIVES FULL MOON RESORT & SPA Mohamed El Aghoury, General Manager, Sheraton Maldives Full Moon Resort & Spa
50 MARCH 2023 | HOTELNEWSME.COM D AMAC Hills 2 Hotel, an Edge by Rotana managed property, has opened its doors. Located in the epon- ymous DAMAC Hills 2 community, the hotel boasts 295 eloquently furnished rooms with connecting rooms for fami- lies and a spacious foyer outside its 4 meeting rooms, ideal for receptions and mingling with guests. Timur Ilgaz, Cluster General Manager for Arjaan Dubai Media City, Centro Barsha, and now DAMAC Hills 2 Hotel, gave us insight into the new property. Ilgaz has been with Rotana for over 16 years and has more than 37 years of experience in the hospitality industry. He organ- ised and led The Cove Rotana Resort, Al Ghurair Rayhaan, and Arjaan by Rotana pre-opening, the operation of Amwaj Rotana in JBR, the renovation project of Jumeirah Rotana in Dubai, and now, the pre-opening of Damac Hills 2 Hotel – Edge by Rotana. Hold- ing a Business Administration degree from Anatolian University, Turkey. Ilgaz is an energetic, self-motivated all- rounder with substantial experience in hotel management. The Brand positioning As our brand promise, we strive to con- tinually build long-term relationships with our owners, partners, colleagues, and of course our guests through the overarching goal of creating the best guest experience possible. We also ensure that all time spent with us is a treasured memory. Our four-pillared approach comprising Brand, Culture, Revenue and Loyalty helps support superior performance. We strive deliver on our brand’s promise through procedures, tools, best practices and quality assurance. With ‘Culture’, we build teams through training and leadership development programmes that are aligned with our brand values. We maximise revenue through continuous monitoring of RevPAR index and channel production and leveraging e-connect and Rotana Rewards. And last but not the least, we establish ‘Loyalty’ through a range of tools and channels including Net Promoter Scores, ReviewPro, Rotana Rewards and Social Media platforms. Damac Hills 2 Hotel – Edge by Rotana is strategically positioning itself to become the ultimate choice, espe- cially for people who are looking for a relaxing escape, family trips, corporate getaways and more. The location DAMAC Hills 2 is a new residential community located in the heart of Dubailand in Dubai, UAE. The com- munity is known for its villas and townhouses, landscaped gardens, and world-class amenities. The area is also conveniently located near major highways, business districts, and popu- lar attractions like Dubai Parks and Resorts, Global Village, Al Qudra Cy- cling Track, Dubai Camel Racing Club, Sevens Stadium and the Golf Course. The decision to build a hotel like DA- MAC Hills 2 Hotel - Edge by Rotana in this area is based on a variety of factors including market demand, location, and access to amenities and different tourist attractions. The hotel was built in this area due to the growing demand for high-end accommodations in Dubai. With its reputation as a hub for business and tourism, Dubai attracts millions of visitors each year who are looking for luxury accommodations and amenities. Additionally, the location of DAMAC Hills 2 Hotel - Edge by Rotana is ap- pealing to guests who are looking for a peaceful and serene environment away from the hustle and bustle of the city centre. The hotel's proximity to major attractions like Dubai Parks and Re- sorts could also be a draw for families and tourists. HCNME GM FOCUS gets a new hotel Damac HILLS 2 Timur Ilgaz, Cluster General Manager, Arjaan Dubai Media City, Centro Barsha, Damac Hills 2 Hotel – Edge by Rotana Dubai, United Arab Emirates
51 HOTELNEWSME.COM | MARCH 2023 The functional design DAMAC Hills 2 Hotel - Edge by Rotana features a contemporary and stylish design with spacious and well-appoint- ed rooms to provide a luxurious yet comfortable stay. The hotel's functional design aims to provide a seamless and hassle-free experience for guests. The hotel's F&B offerings include several dining options that cater to different tastes and preferences. Its all- day dining restaurant, Urban Bar Deli offers a wide variety of international cuisine that everyone, of all ages, could enjoy. The hotel also offers a range of premium amenities and facilities that cater to the needs of modern travel- lers. These include a fully equipped Bodylines Fitness & Wellness Club and a rooftop swimming pool. The property also has a business centre and meeting rooms that are equipped with the latest audio-visual technology, making it an ideal venue for business travellers. The hotel also offers several activities for its guests to enjoy, both within the hotel and in the surrounding commu- nity. The hotel's location in DAMAC Hills 2 offers guests easy access to a range of recreational facilities, includ- ing a championship golf course, tennis courts, and cycling tracks. In summary, DAMAC Hills 2 Hotel - Edge by Rotana is carefully designed to make every stay a luxurious and one-of-a-kind experience that promises elevated comfort. The unique design paired with excellent F&B offerings and amenities, make it the ultimate escape for guests. The guest Having newly opened in the DAMAC Hills 2 community, the guest demo- graphics include the UAE, GCC, Ger- many, and Indian Market. Edge delivers a powerful performance advantage to existing hospitality brands such as DAMAC. The brand provides the peace of mind that comes from having day-to-day systems and opera- tions handled by a highly skilled team with decades of experience. It can be inferred that the DAMAC Hills 2 Hotel is likely designed to cater to guests who are looking for a modern, stylish, and comfortable stay. The hotel's location in the DAMAC Hills 2 community caters to both business and leisure travellers who are looking for a more peaceful and relaxed environment away from the hustle and bustle of the city. Additionally, as the DAMAC Hills 2 community is located close to the inter- national airports and the Dubai South business district, it is possible that the hotel would also cater to business travellers who are visiting for work or to discover the area. The USP There are several factors that make DAMAC Hills 2 Hotel - Edge by Rotana special. Firstly, the hotel is located within DAMAC Hills 2 community, a residential area that offers a peaceful and relaxed environment away making it attractive to guests who are look- ing for a secluded experience, while still being close enough to enjoy the attractions of the city. Secondly, Edge by Rotana focuses on modern design and contemporary amenities while de- livering a personalised and memorable guest experience. This approach to hospitality could make the DAMAC Hills 2 Hotel - Edge by Rotana stand out from other hotels in the area. Thirdly, the hotel offers a range of modern and innovative ameni- ties that are tailored to the needs and preferences of its guests in addition to the contemporary design of the hotel that is stylish which reflects the latest trends in hospitality and interior de- sign. Lastly, the most important factor that differentiates the hotel from the market, is the customised service to ensure that each guest feels welcomed and valued during their stay. In hindsight, the combination of a peaceful location, modern design, tailor-made services, unique amenities, and its overall innovative approach to hospitality could make DAMAC Hills 2 Hotel - Edge by Rotana distinctive in the competitive hospitality industry in Dubai. The goal DAMAC Hills 2 Hotel - Edge by Rotana focuses on delivering a personalised and memorable guest experience by offering a distinctive and modern approach to hospitality. The hotel also strives to deliver an exceptional customer service with a focus on building brand loyalty and repeat business and create a unique experi- ence that reflects the hotel’s brands, values, and culture. In addition, the hotel also has plans to support the local community and environment through sustainable practices, responsible tourism, and community engagement. DAMAC HILLS 2 GETS A NEW HOTEL Timur Ilgaz, Cluster General Manager, Arjaan Dubai Media City, Centro Barsha, Damac Hills 2 Hotel – Edge by Rotana Dubai, United Arab Emirates
52 MARCH 2023 | HOTELNEWSME.COM HCNME SUPPLIER STORIES U AE homegrown brand, Tres Marias launched its newest range of plant-based barista milk in three different flavours – Oat, Soya, and Almond with Coconut on its way. The brand plans to distribute its products across the Middle East and North Africa region. Maria Pavani, the woman behind the brand, set out to develop a plant-based milk with the right taste and texture that completes a great cup of coffee, and this is her story. Originally from Brazil Pavani and living in Dubai since 2013, before moving to the UAE she got her first F&B job in a café in Portugal, in 2008. When she turned 18 years old, her mother thought it would be good for her to see the world, so she moved to Lisbon. “It was here that I was introduced to the F&B world. I started at the bottom washing dishes, taking out the garbage, and serving tables. After that I had other jobs in Portugal, and as soon as I finished my studies I went back to Brazil and started developing more knowl- edge in the speciality coffee field, which was the area I wanted to focus on.” “The coffee industry is very interesting. By the time I started Tres Marias in 2019, I couldn’t see myself doing anything else than coffee after a solid decade working in the industry. I started as a barista and over the years I studied and did a bit of everything in the coffee industry: working behind the bar, visiting farms and buying coffee, business development, barista trainings around the world and judging national and world barista championships. As I am always look- ing for the next step in my career, I did not see myself working for any coffee company since I was very active in the community and very creative. I thought I could create a brand with a voice, with the perspective of someone who understood everything that went on behind the scenes of a cup of coffee, a different and fresh approach to the world of coffee, which was also rapidly evolving. I thought that the UAE would be the best place to do it, since it’s an excellent country that empowers entrepreneurs and small businesses. I also believed that the UAE and the region in general has space for brands like Tres Marias, that brings innovation to the industry itself and adds value to the regional community”. Pavani says that she was part of the first line of cof- fee professionals and coffee businesses in Dubai. She watched the development of the industry very closely. When Tres Marias Coffee Company came to her mind, the first thing she did was look for gaps in the industry that she could offer a solution for. “I opened a DMCC company, and started trading and with time, started developing products as I under- stood what the market was looking for. My niche was serving innovative, high-quality, environmentally conscious coffee. So, we set out to transform the coffee experience of the people here in the UAE, by sourcing high-quality coffee beans from some of the world's best coffee-growing regions. Each region has its own unique set of growing conditions, including soil qual- ity, climate, altitude, and more. These factors give our coffee a distinct flavour profile. By sourcing from a variety of regions, Tres Marias Coffee is able to offer a range of coffee options for customers to choose from, each with its own unique flavour profile. We categorise our worldwide farm-harvested coffee beans accord- ing to the preference of the people – everyday brew for those new to home brewing experience, complex beans for aficionados, and extravagance for an exotic SETTING OUT TO TRANSFORM THE COFFEE EXPERIENCE
53 HOTELNEWSME.COM | MARCH 2023 coffee experience. Not only are packed coffee beans from these farms are available but Tres Marias also offers special compostable capsules and cof- fee sachets, two of Tres Marias’ best sellers and the firsts-of-its-kind in the region, which anyone can brew and enjoy.” There are several reasons why she chose to base her business in Dubai. “Firstly, I have no plans to relocate and am already based in Dubai. Secondly, Dubai provides a perfect environ- ment to start a business and pursue an entrepreneurial career. It offers an excellent platform for networking and connecting with people who share your vision. I have personally experienced starting as a barista and growing to become a business owner, and I believe that hard work and the right resources can lead to success in Dubai. Addi- tionally, Dubai serves as a gateway to exploring other GCC countries. Finally, I identified a gap in the market for spe- ciality coffee in a relatively new coffee market”. Currently, Tres Marias products includes a diverse range of specialty coffee products, ranging from freshly roasted coffee beans to barista plant- based milk and coffee ice cream. “With our team based in Dubai, we have established a partnership with Bidfood, who serves as our official distributor across the region. This partnership enabled us to expand our reach and cater to a larger client base, including customers in the UAE, Saudi Arabia, Oman, and Bahrain, with plans to soon expand to Qatar and Jordan. In Dubai, our products are available in the food service segment that caters to HORECA, as well as in retail through partnerships with Noon Minutes and Grocery, Deliveroo, and selected super- markets. In Saudi Arabia, we recently appointed a brand manager to support our distributor in the food service segment, while our products are also available in retail through Amazon and Panda.” According to Pava- ni, Tres Marias has an unconventional and playful ap- proach to branding, which challenges the traditional way that coffee is mar- keted in the region. “As the leader of the business, I relish the opportunity to conceptualise new ideas and products and see them come to fruition. This sense of accomplish- ment is deeply ful- filling to me. Moreo- ver, we strive to cultivate a support- ive environment for our team members, helping them grow as professionals and ultimately contrib- uting to the success of the brand. By pushing the boundaries of what is pos- sible, we hope to drive the industry for- ward and tap into new markets. When people think of specialty coffee in the MENA region, Tres Marias should be the first name that comes to mind”. As a first-time F&B entrepreneur, she says that she is fully dedicated to the success of Tres Marias. “Our aspira- tions for the brand are audacious, and my entire focus is on realising our vision. While I'm not actively consider- ing other projects now, I'm excited to see what the future holds and am eager to embrace whatever opportunities come our way.” SETTING OUT TO TRANSFORM THE COFFEE EXPERIENCE Maria Pavani, Founder, Tres Marias “THE COFFEE INDUSTRY IS VERY INTERESTING. BY THE TIME I STARTED TRES MARIAS IN 2019, I COULDN’T SEE MYSELF DOING ANYTHING ELSE THAN COFFEE AFTER A SOLID DECADE WORKING IN THE INDUSTRY."
54 MARCH 2023 | HOTELNEWSME.COM HCNME POINT OF VIEW T homas Williams, Studio Direc- tor at Gensler Middle East, co- leading hospitality, residential and retail, takes a look at the ultra-luxury real estate segment across the GCC region. Post pandemic, throughout 2022, the GCC saw many new developments come to fruition and new projects being announced. 2023 is already showing a focus on tourism mega-projects as well as super luxury resi- dential and mixed-use developments. Fast-growing interest in the Middle East hospitality sector are now extended to residential markets. Dubai continues its trend of being a hotbed of luxury residen- tial development, with the sector seeing a big push towards branded residential and resort-living concepts as market differentia- tors. Engaging hospitality design experts in these projects has now become a practical mandate. As the profiles of the UAE and Saudi Arabia continue to grow with world-first giga projects in progress and an impressive contingent of top industry talent moving into the country, the entire region is feeling the ripple effect. The UAE now has a viable competitor in KSA for record-breaking de- velopments, and this continues to be at least some of the impetus behind more innovative thinking, design and development, moving forward. As designers at Gensler, which has a global presence, we look to highlight the respective cultures, values and USPs in the tourism and residential markets as more global citizens feel the irresistible pull of the region. In this context, Gensler Middle East has designed a multitude of ultra-luxury developments and is seeing a particular movement toward resort-style branded residences with a focus on wellness and restoration. Connecting a community with the environment and creating spaces that are designed to support a healthy live-work- play lifestyle. The latest set of branded residence projects by Gensler has been designed for Majid Al Futtaim Properties’ Tilal Al Ghaf. The high-end mixed-use com- munity on Hessa Street in Dubai features an oasis of public green zones with edible gardens, mosques, play areas, schools, cafes and a central lagoon to complement the lush community lifestyle. Our designs achieved BREAAM “Very Good” status and promotes WELL building principles, which have taken on greater importance amongst developers. Besides Aura Gardens, Serenity and Elysian Mansions, we created the interior design for Alaya Grand Villas, a refined collection of 4-6 BR properties that encapsulate the essence of inspired living. Our team curated experiential visuals, telling a meaningful story used to suc- cessfully launch the product in the market with a positive response. Finished samples displayed as an art installation and used as a marketing tool transferred the attention to the detail of the product. Gensler is focused on creating an offering in the market with emotive storytelling as a means of selling a product visually. We are also actively influencing the thinking around the role that sustainability plays in selling a product to the end customer, and this is the direction we see the ultra-luxury space moving into. The rest will follow. On another note, Dubai offers branded residences such as the first Six Senses Resi- dences, planned for 2024, as the CEO of the global luxury hospitality brand reported de- mand from affluent current and future UAE residents. Four Seasons Hotels and Resorts, the world’s leading luxury hospitality company, has announced plans to expand its presence in the Middle East alongside Saudi-based investment firm Midad Real Estate. Together, they will introduce the Four Seasons Hotel and Private Residences Jeddah at the Corniche, a new-build coastal retreat, also scheduled to open in 2024. The luxury segment in Dubai continues to flourish. Increasing pressure from Saudi developments will, over the coming years, force Dubai to develop even more distinc- tive offerings. This race may benefit both the development pipeline and the consumer. At the moment, the market is solidly Dubai, which is recognised as the world leader in branded residential offerings with all eyes on the city’s upcoming openings. The slower LUXURY REAL ESTATE TRENDS ACROSS THE GCC BY THOMAS WILLIAMS, STUDIO DIRECTOR AT GENSLER MIDDLE EAST
55 HOTELNEWSME.COM | MARCH 2023 LUXURY REAL ESTATE TRENDS ACROSS THE GCC approach of Abu Dhabi will be something to watch as it makes large-scale investments into the luxury sector. Global property consultancy, Knight Frank’s 2023 Prime Prediction report showed that Dubai topped the list in a rank- ing of the world’s top luxury real estate markets and Dubai’s prime residential prices are set to see the strongest growth glob- ally in 2023. The number of real estate transactions in the GCC declined by 6% y-o-y during January to October 2022 to 511,239 deals despite a jump of over 61% in Dubai. Other mar- kets such as Saudi, Qatar and Kuwait witnessed lower activity as compared to the same period in 2021. GCC countries outside of the UAE are also firmly in the luxury real estate race, and as we have seen historically, it only takes one city to prove a market perception for the rest to follow. We are already seeing huge plans across KSA for luxury real estate projects, mainly in hos- pitality, residential, retail and leisure, commercial and sports. The average value per transac- tion across the GCC in 2022 was $280,000, which surpassed 2017’s average of $223,000 by 25.6%. At its current pace, sales transaction volumes across the region are on course to reach one of its highest levels ever recorded, with strong demand for both off-plan and completed residential assets. This has been mirrored by Gensler’s requests for proposal type, project value, and star rating. The UAE property market, and Dubai in particular, has ex- perienced quite a year. Despite global economic headwinds, high-net-worth individuals have flocked to the UAE over the past 18 months, which has added to the momentum in the luxury market. The number of HNWIs is expected to rise by 22 percent in the next five years, according to Savills. Knight Frank fore- casts Dubai to have the highest prime price growth in the world in 2023, ahead of Miami and Paris. Among the records in 2022, was Dubai's most expen- sive property on Palm Jumeirah Island For $163 Million, while another villa on The Palm was rented out on a six-month basis for Dh4 million, and monthly sales totals surpassed previous highs throughout the year. Analysts, developers, and market specialists believe the market for luxury homes in Dubai has led the charge and is expected to continue to do so during 2023. The luxury property segment in Dubai will continue to climb this year as prices are expected to sustain an upward trend. This is due to rising demand from high net- worth individuals (HNWIs), tight supply and fewer launches of new developments, albeit at a slower pace than the latter half of 2022, experts say. Based on the latest statistics, the price of luxury properties witnessed a year-on-year growth of nearly 89 percent during the third quarter of 2022 and is expected to continue in 2023. A recent report from Knight Frank also predicts that the luxury property market will grow further in 2023 by 13.5 percent. This is a record in itself, as no other global property market is expected to touch the double- digit mark this year. As a final remark, according to real estate consultancy, Core, 2022 saw the highest ever number of transactions recorded above the USD27 million mark — a total of 16 transactions recorded year-to-date 2022 compared to only five transactions in the whole of 2021. With strong demand drivers, visa reforms and Dubai’s positioning as a global destination and tax haven along with internationally comparable ultra-prime supply catering to this niche audience, we expect demand for the prime and ultra-prime market to continue. “GENSLER IS FOCUSED ON CREATING AN OFFERING IN THE MARKET WITH EMOTIVE STORYTELLING AS A MEANS OF SELLING A PRODUCT VISUALLY."
56 MARCH 2023 | HOTELNEWSME.COM HCNME IN THE MIX B artender guest shifts, also known as guest bartending or bartender takeovers, are a popular trend in the bar industry where bars host guest bartenders who take over the bar for the night. This is typically done to bring a fresh perspective, showcase new cocktails or spirits, and attract a new audience to the bar. During a bartender guest shift, the guest bartender will take over the bar and create a unique menu of cock- tails that highlight their personal style and expertise. This can include classic cocktails with a modern twist, innovative new drinks, or specialty cocktails that feature rare or unusual spirits. The guest bartender may also bring tools and equipment to the bar, such as a unique shaker or strainer, to further personalise the experience. Guest bartender shifts can be a great way for bars to generate buzz and attract new customers, as they provide an opportunity to showcase the skills and expertise of a talented bartender. They can also be a way for bartenders to network and build their brand in the industry. In addition to creating a unique menu of cocktails, guest bartenders may participate in events and promotions to help promote the bar and their personal brand. This can include social media promotions, live-streaming events, or collaborations with other industry professionals. Overall, bartender guest shifts are a popular trend in the bar industry that offers a fun and exciting way for bars to showcase new talent and attract a diverse and engaged audience. Galaxy Bar has hosted a few exciting guest shifts, the most recent being with Opium Bar Bangkok. Krystian Horde- juk, Beverage Director at Tashas Group, answers the question, to guest shift or not to guest shift. TO GUEST SHIFT OR NOT TO GUEST SHIFT A&Q with Krystian Hordejuk, Beverage Director of Tashas Group
57 HOTELNEWSME.COM | MARCH 2023 What is your role as Bever- age Director of Tashas Group? My role encompasses the beverage development for each of Tashas Group’s con- cepts while assisting in op- erational roll-out according to our annual calendar. I am accountable for planning and curating innovative beverage programs for all locations in the UAE and beyond accord- ing to the vision of each of the brands. Can you describe the trend of guest shifts? The number of guest shifts is definitely on the rise, and, to be honest, it makes me a bit anxious. I feel it is important to focus on the objectives behind these takeovers. At Galaxy Bar, we have done them in order to bring atten- tion to the region from other bars as well as from globally recognised industry leaders, and it has worked well. There is a wonderful collaboration that happens. However, I do believe that we all need to be cautious to ensure that these events bring value to our guests. If you have one bartender doing multiple shifts across the city in a relatively short period of time, it can take away from the uniqueness of the opportunity, and we risk oversaturating their experi- ence. What are the benefits and disadvantages of guest shifts? Benefits: > Social networking op- portunities within diverse industries members > Team mentorship through encouraging panel discussion and group seminars hosted by the guest bartenders shar- ing knowledge on various techniques and efficient bar operation skills > Bar positioning within the local / international bar scene Disadvantages: > Significant budget alloca- tion > Extra pressure on opera- tions > Revenue loss What value did you see in hosting guest shifts at one of the bars you manage? First and foremost, HOST- ING any guest bartender travelling from overseas to perform at your bar should be considered an act of HOS- PITALITY instead of a pure one-off marketing activation with no context. Looking back at all the events hosted over the past years, the true value of hosting “takeovers” is about offering a unique opportu- nity to your audience, having a chance to connect with the “guest bartender” and expe- rience something completely new and avant-garde that is not necessarily available on a regular basis. Can you describe this process for us? As far as finding the right bartenders to work with is that there has to be synergy and alignment in terms of values, theme, timing and budget allocation. The bartenders, who have to travel, and Galaxy Bar, who is investing in the guest shift, should see the value in the interaction and event. Being creative around the concept and context of hosting the guest shift is essential, and most importantly, it is about complementing each other. Where do you see the bar takeover trend going? I believe the bar takeover trend is here to stay. My hope is that it will elevate the region as a whole and that one day Dubai will host an in- ternationally acclaimed Bar Show with multiple activa- tions and seminars targeting both the industry as well as the general public audience. Any more guest shifts to look forward to in the future for Tashas Group? We have curated an amazing 2023 lineup of events encom- passing all brands within the Tashas Group, focusing on hosting Asian and European bars in the first quarter of 2023. Last year, we travelled to Barcelona, Maldives, Bangkok and Milano for extraordinary guest shifts, and we hope to visit many more unique bars in the upcoming year. Stay tuned for more updates in the coming weeks! KRYSTIAN HORDEJUK, Beverage Director, TASHAS GROUP TO GUEST SHIFT OR NOT TO GUEST SHIFT “IF YOU HAVE ONE BARTENDER DOING MULTIPLE SHIFTS ACROSS THE CITY IN A RELATIVELY SHORT PERIOD OF TIME, IT CAN TAKE AWAY FROM THE UNIQUENESS OF THE OPPORTUNITY, AND WE RISK OVERSATURATING THEIR EXPERIENCE."
58 MARCH 2023 | HOTELNEWSME.COM HCNME POINT OF VIEW A s the school season and au- tumn come into full swing, there was one noticeable difference I felt last sum- mer. This year, compared to my first full-year in the city back in 2019 was the feeling of more tourists who despite the Arabian Gulf’s notoriously long summer from June-September, seemed to be enjoying the best that Dubai had to offer. The world is recovering from the pandemic evident in the surge of travel which has had rippling effects across supply and demands that have seen long queues and flight cancellations in air- ports across North America and Europe in particular. In 2019, Dubai had over 16 million tourists and since then, the city has seen a strong recovery in the sector. Coupled with that this, Dubai has been open to tourists since July 2020 thanks to a high vaccination rate overall in the United Arab Emirates (UAE), and host- ing the globally successful World’s Fair – Expo 2020 Dubai. The figures from the first half of this year saw over 7 million international visitors; top visitors came from countries like Saudi Arabia, Oman and India. Historically, it was an assumption that summer in Dubai and the UAE as a whole was a bit quieter – as many thought the hot and humid weather encouraged tourists to go elsewhere. In addition, even residents who would mainly travel overseas choose to visit places like the UK or Turkey or any- where colder. Nonetheless, using the city’s main tourist attraction as a reference point on a personal level – Dubai Mall and Downtown Dubai in particular as a whole seem to be a very busy place where one can easily hear many of the world’s different languages. From Russian, German, French, Spanish, Por- tuguese to of course Arabic and English – these languages are spoken by couples, families and individuals walking around taking pictures of the city’s main iconic landmarks. I wondered to myself, what could be the growing interest to Dubai no longer just being a mainly winter destination but also a year-round desti- nation? First, the incentives to stay seem to be more than in the past. Yes, traditionally hotels and flights often are cheaper in the summer (simple economics supply and demand – summer had less demand in the past), which attracted people looking for a cheaper deal. However, there seems to be more to this. For instance, in July 2022, Dubai launched the 25th Dubai Summer Surprises, which was a 10-week event schedule that includes shopping offers, hotel incentives, and various food experiences and entertainment events across the city. Abu Dhabi also hosted something similar called the Abu Dhabi Summer Pass. This coupled with the challenges of the pandemic, saw an uptick in the rise of staycations during the summer of 2022. Second, as stated previously, Dubai has been open to tourists since July 2020, with the UAE being regarded highly for managing the pandemic and the country having one of the world’s highest vacci- nation rates in the world. This has given the country a leg up as a tourist hotspot for nearly 3 years. In comparison, many other popular tourist destinations were either closed off to tourists and/or were experiencing high covid cases up until mid-2022. Third, there have been more infra- structure catering to tourists that have been formed since then – from the expansion of Dubai Mall with the Zabeel and Fountain Views extensions to the new Dubai Hills Mall with more hotels and resorts that have/will open soon. These also include venues in the Palm Jumeirah such as newly opened Atlantis The Royal, the Marriot Resort Palm Jumierah, the Hilton Dubai Palm Jumeirah, the Radisson Beach Resort Palm Jumeirah and the Cote d’Azur Resort on Dubai World Islands. These give tourists more options to be more inclusive (and to escape the heat) but at the same time more options to see landmarks like the Burj Khalifa in an air conditioned space. Finally, a last potential reason is that climate change has affected much of the world. Last summer, heatwaves struck Europe most notably in the UK where temperatures were almost as hot as it is in UAE. The difference here being that the GCC region is used to it and has the electrical infrastructure to man- age hot summers. For example, many parts of Europe not only do not have A/C particularly the UK. In addition, historically buildings and infrastructure weren’t designed to keep buildings cool but the opposite to keep people warm and insulated. From personal and professional observations, the above reasons could explain why there definitely are, at least in popular destinations like Dubai Mall, a consistent flow of tourists this past summer. Nevertheless, it is wonderful to see the tourism sector recover from the effects of the pandemic that has made Dubai one of the world’s top five most visited destinations in the world – past and present. DUBAI IN THE SUMMER BY RICHIE SANTOSDIAZ, EXECUTIVE ECONOMIC DEVELOPMENT ADVISOR, THE CORPORATE GROUP
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60 MARCH 2023 | HOTELNEWSME.COM HCNME STYLE & LEISURE N ew hotel supply across MENA by traditional operators will continue to grow with more than 240,000 new room keys likely to be added by 2030. This growth in supply is being comple- mented by the launch of new hospitality brands. As the sector undergoes progressive change and new concepts are launched to address shifting demand, ex- isting hotels will have to re- invent themselves to remain competitive and relevant. Additionally, they these stay true to original value proposition of the property. Refurbishment is one of the tried and tested methods to achieve this. In the recent past, hotel brands such as Le Méridien introduced Le Méridien Hub – a revamped and modern hotel lobby – at their Dubai property. Meanwhile, Shera- ton Jeddah Hotel, an over three-decade-old landmark property, has undergone a complete refurbishment whilst maintaining the brand’s core identity as a community hub. Refurbishment is a com- plex process, spread across various stages, involving different teams and nu- merous contractors and sub-contractors. To make it more challenging, the design aspirations and overall project outcomes have to be delivered with minimal disruption to the guest expe- rience. It is therefore crucial that an experienced project and cost management team is appointed by the developer who can see the project to fruition. When planning a refur- bishment, the first step is to carry out a building and structural condition survey to identify any potential issues that could impact the refurbishments. This will help in evaluating any costs for rectification works that may have been overlooked or hidden from the outset of the project. A detailed review of the exist- ing Mechanical Engineering and Plumbing (MEP) works is also required to identify any shortfalls that may arise due to the renovation work, which will include the exist- ing capacity and condition of systems, waterproofing etc., as well as well as compliance with fire and life safety sys- tems and location of existing services. The consultant will then be able to develop a project budget. During the design process that follows, the con- sultant will ensure the design and specification proposed by the design team meet the hotel operator’s Property Improvement Plan (PIP) and expectations. After assessing the project objectives with the consid- erations of the hotel opera- tor’s requirements, present constraints of the hotel, and guest commitment, the consultant will develop a procurement strategy. The consultant plays a critical role in contractor selec- tion for the project as each project is unique. During the tender process, consult- ants can ensure a rigorous process is in place to select the best contractor both in terms of quality and value. Throughout the process, the consultant proactively manages costs and cash flow during the different phases such as project brief, plan- ning, design, construction, commissioning, pre-open- ing, and in-use (operations). Finally, the consultant undertakes the snagging and the handover process, which tends to be over- looked in hotel refurbish- ment projects. It is after all extremely difficult to get access to hotel rooms for snagging when they are handed over and back in occupation. WHY HOTEL REFURBISHMENTS ARE THE KEY TO THE INDUSTRY’S GROWTH IN THE MENA REGION BY SWAPNIL PILLAI, ASSOCIATE DIRECTOR - RESEARCH RESEARCH & ADVISORY, SAVILLS, AND JUSTIN NG, DIRECTOR - COST MANAGEMENT BUILDING & PROJECT CONSULTANCY, SAVILLS