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A LL T H E L AT E S T F R O M T H E M I D D LE E A S T H O S P I TA L I T Y I N D U S T RY NEWS Middle East MAY 2024 | HOTELNEWSME.COM A GLIMPSE OFEXCELLENCE ANNOUNCING THE WINNERS OF THE LEADERS IN HOSPITALITY AWARDS 2024
Nestled by the coast of Lusail sits the splendor of Raffles and Fairmont Doha, where luxury is rooted in even the smallest details. Open the doors to mesmerizing hospitality and make memories in a world of sophistication.
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6 MAY 2024 | HOTELNEWSME.COM IN THIS ISSUE 22 NEWSWORTHY RECORD-BREAKING RAINFALL IN DUBAI Reflecting on the aftermath with hospitality professionals 26 WHO’S COOKING A FEAST FOR THE EYES AND THE SENSES Head Chef Gonzalo Platero is responsible for the flavours that blend nature's bounty with culinary expertise to create a great dining experience 30 THE BUSINESS OF LEVERAGING THE POWER OF INFLUENCE Diving into the wild west of social media, where trends evolve at the speed of a double tap and attention spans are as fleeting as a 15-second TikTok video 62 THE EXPERIENCED SAUDI-MADE A look at Takara Hospitality Group’s contribution to the Kingdom's F&B sector 66 POINT OF VIEW THE DIFFERENCE AN EMOJI MAKES Much has been written over the years about the big impact of small gestures in our industry and the magic of customer service 68 CHAIN OF THE MONTH THE SCIENCE BEHIND HOLIDAY INN & SUITES DUBAI SCIENCE PARK Sayed Tayoun, the General Manager of Holiday Inn & Suites Dubai Science Park, leads a property that holds its own in the bustling hospitality scene of Dubai 70 SUSTAINABILITY THE GIVING BOX The H Dubai, a 5-star hotel in Dubai, has launched a collection box, called the "Giving Box," to gather used items from guests 74 START-UPS & ENTREPRENEURSHIP THE STORY OF KASO Manar AlKassar and Ahmed Soliman, Co- founders, KASO 78 MOVERS & SHAKERS HOTELIE FOR LIFE The 56th edition of the Cornell Hotel Society Regional Conference took place in Dubai last month 32 ANNOUNCING THE WINNERS OF THE LEADERS IN HOSPITALITY AWARDS 2024 70 A GLIMPSE OF EXCELLENCE
A W A R D S 2 0 2 4 WOMENSMELEADERS.COM #WOMENSMELEADERS Nominate now EVENT DATE 6 JUNE 2024 | 10:00 AM GST, DUBAI, UAE Celebrating women business leaders across Eastern Europe, Middle East and Africa
8 MAY 2024 | HOTELNEWSME.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering News ME every issue EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net CEO Wissam Younane wissam@bncpublishing.net DIRECTOR Rabih Najm rabih@bncpublishing.net CREATIVE LEAD Christian Harb chriss@bncpublishing.net MARKETING EXECUTIVE Aaron Joshua Sinamban aj@bncpublishing.net DIGITAL EDITORIAL SUPPORT Karan Moodley karan@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact sales@bncpublishing.net All rights reserved 2024. Opinions expressed are solely those of the contributors. Hotel & Catering News ME is officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering News ME are credited when necessary. Attributed use of copyrighted images with permission. hotelnewsme.com ACCESS FRESH CONTENT DAILY ON OUR WEBSITE! HotelNewsME @HotelCateringME Hotel & Catering News Middle East hotelcateringme In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! Hotel&Catering NEWS Middle East Hotel&Catering NEWS Middle East
SUITE TREAT Step into a world of opulence when you book a Suite at Raffles Doha. Experience the added luxury of QAR 750 credit to spend on dining in the hotel, and QAR 500 towards any Spa treatment. Children aged 12 and below are welcome to indulge in the enchantment of complimentary dining. Rates starting from QAR 3,500 per night For reservations, please call +974 4030 7100 or email reservations.doha@raffles.com Raffles Doha, Iconic Towers, Marina District, PO BOX 4747, Lusail, Qatar
12 MAY 2024 | HOTELNEWSME.COM A s we turn the pages to welcome May, it's hard not to reflect on the whirlwind that was April. The past month has been a rollercoaster of emotions, filled with actual historical events and life just happening in the middle of it all. Yet here we are in a new month, seemingly unfazed, a testament to the resilience and grace that defines this place we all call home. Living and working in a community that bounces back swiftly, regardless of the storm, is a privilege. I think we can all still remember where we were and what we were doing on that rainy day in April, and I am sure some of us know what we will not be doing again the next time a weather warning is issued. In this edition, we speak to a few hospitality professionals to understand the storm's impact on their hotels. We interviewed the chairman of Takara Group Hospitality to talk about the group's contribution to the Kingdom's F&B sector. In this interview, the chairman shared some refreshing thoughts about choosing not to adapt to what worked for others or who looks better on paper but rather focusing on creating an environment where leadership inspires success, and fair practices encourage productivity. We also share an interesting point of view from one of our regular contributors about how small gestures go a long way; his story made me think of a recent experience I had, and in full transparency, it's an experience I seem to have a lot, and in some of the most bragged about places in our town. The dreaded (in most cases) reception desk. The beginning of your experience, the man or woman that looks you up and down and decides whether you look or sound like you should be allowed inside. I don't know about you, but leaving my house to go anyway is a big deal and choosing to visit a particular location among our many options should be a more welcoming experience. Moving on, we also celebrate the success of the annual Leaders in Hospitality Awards. The gala was not just an event but a showcase of our sector's incredible talent and dedication. Our winners, highlighted in this issue, have set benchmarks for excellence and innovation. Their achievements are not just personal victories but also collective aspirations that uplift the sector as a whole. They are a testament to the limitless possibilities that emerge when talent meets opportunity. Here's to the month of May and all the adventure that awaits. EDITOR’S NOTE HCNME The month of May SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley
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16 MAY 2024 | HOTELNEWSME.COM Marriott International, Inc. and Al Qimmah Hospitality (a subsidiary of BinDawood Trading) announced the signing of an agreement to introduce the JW Marriott brand in Jeddah. Situated on the Jeddah Corniche, JW Marriott Hotel Jeddah is anticipated to be a haven for travellers who seek a luxury escape to the waterfront destination, paired with exceptional service and holistic well- being experiences. MARRIOTT INTERNATIONAL AND AL QIMMAH HOSPITALITY SIGN AGREEMENT TO OPEN A JW MARRIOTT HOTEL IN JEDDAH OPENINGS & LAUNCHES HCNME MINOR HOTELS AND THE CAVALEROS GROUP SIGN HOTEL AGREEMENT TO DEBUT SOUTH AFRICA’S FIRST NH COLLECTION Minor Hotels, an international hotel owner, operator and investor with more than 540 hotels in 56 countries in Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe and the Americas, is pleased to announce the signing of a strategic partnership with The Cavaleros Group to manage a hotel in Johannesburg, South Africa. The signing represents the upcoming debut of Minor Hotels’ NH Collection brand on the African continent.
17 HOTELNEWSME.COM | MAY 2024 Fairfield by Marriott, part of Marriott Bonvoy’s global portfolio of over 30 extraordinary hotel brands, announces its debut in Europe with the opening of Fairfield by Marriott Copenhagen Nordhavn. Situated in Copenhagen’s vibrant North Harbour district, the opening marks a momentous milestone for the trusted brand and its continued global growth. Fairfield by Marriott is the second largest brand within Marriott Bonvoy’s global portfolio with a footprint of over 1,290 open hotels and a healthy pipeline of over 450 proper- ties globally, including 17 additional hotels predicted to open across Europe and the Middle East. Hyatt announces the opening of Grand Hyatt Barcelona, the first urban Grand Hyatt hotel in Spain, located in one of the most visited cities in the world. Marking the fifth Grand Hyatt hotel operating in Europe, this expansion also reflects Hyatt’s accelerated brand growth in Spain. Hyatt offers the fourth- largest hospitality portfolio in Spain by room count, spanning eight different brands and 50 properties in the country. FAIRFIELD BY MARRIOTT BRINGS THE BEAUTY OF SIMPLICITY TO COPENHAGEN FOR ITS EUROPEAN DEBUT GRAND HYATT BARCELONA OFFICIALLY OPENS ITS DOORS OPENINGS & LAUNCHES
18 MAY 2024 | HOTELNEWSME.COM NEWS & APPOINTMENTS HCNME One&Only Resorts has appointed hospitality veteran Ra- hul Sharma as the new General Manager of One&Only The Palm in Dubai. In his new role, Rahul will be responsible for overseeing all aspects of the ultra-luxury resort’s operations, leading the resort team to ensure the delivery of exceptional guest experiences. As the largest hotel operator in Saudi Arabia, Accor is spearheading a strategic transformation of the country’s tourism sector, marking a new era of hospitality in the Kingdom. In addition to bolstering its presence, the world-leading hospitality group recently launched Accor One Living, providing dedicated expertise around mixed use and branded residential development, and sees great opportunity with the design- driven TRIBE brand and the introduction of one-of-a-kind hotels under its Handwritten Collection brand to the Saudi market, presenting new and exciting opportunities for growth. ACCOR SPEARHEADS HOSPITALITY EXPANSION THROUGHOUT SAUDI ARABIA ONE&ONLY RESORTS APPOINTS RAHUL SHARMA AS GENERAL MANAGER FOR ONE&ONLY THE PALM IN DUBAI
19 HOTELNEWSME.COM | MAY 2024 NEWS & APPOINTMENTS Red Sea Global (RSG), the developer behind regenerative tourism destinations The Red Sea and AMAALA, has announced a collaboration with leading global media and entertainment company Warner Bros. Discovery on a documentary film that sheds light on the vital importance of combating the impact of climate change on coral reefs. Beneath the Surface: The Fight for Corals, aired on Discovery linear on Earth Day (22 April 2024) and revealed how RSG is putting environmental stewardship and regeneration at the heart of responsible development. RED SEA GLOBAL AND WARNER BROS DISCOVERY UNITE ON RED SEA CORAL DOCUMENTARY Wyndham Hotels & Resorts, the world’s largest hotel franchising company with 25 brands and approximately 9,200 hotels, continues to make impressive gains across Europe, Middle East, Eurasia and Africa, unveiling today full-year results for the region for 2023. Among the highlights: the Company introduced 9 brands into new countries, signed 107 franchise agreements, opened 87 hotels, and added 9,500 rooms. WYNDHAM ACHIEVED MILESTONE GROWTH ACROSS EUROPE, MIDDLE EAST, EURASIA, AND AFRICA IN 2023
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 MAY 2024 | HOTELNEWSME.COM I t’s been weeks since the UAE experienced the largest rainfall in 75 years. The downpour hit numerous regions across the country, causing severe flooding and impacting everything from schools, businesses, and airports. Today, the damage done has been cleared, major roads are now open, flights have resumed, and it’s back to business. Not many countries would have been able to recover from the aftermath of a storm like this, let alone get through it the way the UAE has. “The UAE has shown what a focused and joined-up effort can achieve, and the swift recovery led by the authorities’ response was aug- mented by a strong personal response from people throughout the country.” (WAM) We reached out to a few hospitality professionals for their first- hand accounts of the storm’s impact on their respective hotels during the 24 hours. RECORD-BREAKING in Dubai RAINFALL REFLECTING ON THE AFTERMATH WITH HOSPITALITY PROFESSIONALS HCNME NEWSWORTHY BY SEYMONE MOODLEY
23 HOTELNEWSME.COM | MAY 2024 James Hewitson General Manager, Anantara The Palm Dubai “During the severe storm, our outdoor areas experienced heavy rainfall and minor flood- ing in the lobby. This storm was said to be the most intense of its kind since 1947. Our engineering and housekeeping teams were quick to manage the water ingress, ensuring a safe and comfortable environment for both our guests and team members alike. We also welcomed several walk-in guests looking for a secure place to stay during the event.” James added, “The main damages were confined to stray branches and palm fronds scattered around the lagoons. Our team acted swiftly to clear debris from public areas and pools, protecting our key assets and maintaining the beauty and functionality of our resort.” In the hotel, guests were very understanding and took refuge in the lobby and our Crescendo dining restaurant. They remained composed and cooperative, appreciating our efforts to ensure their comfort and safety during the storm. It’s worth noting that all our restaurants operated as normal throughout the day, provid- ing a sense of continuity and normalcy despite the severe weather, said James. James ensured the safety of guests through personal out- reach by villa hosts and active front office and security teams. Buggies and team members equipped with umbrellas were ready to assist guests in navigating the resort safely during the storm. Additionally, they kept the staff canteen open from the afternoon, providing food and sustenance for the team in a safe place until buses arrived, relocating staff to their accommodations safely. According to James, the biggest takeaway was the resilience and teamwork displayed by the staff. “This experience has reinforced the importance of preparation and the ability to adapt quickly to unexpected situations, always ensuring guest safety and comfort. In retrospect, enhancing our pre-storm checks and commu- nication protocols could further streamline our response. We will focus on even quicker deployment of preventative measures to minimise disruptions in the future.” He adds. We asked James what measures could be taken to reduce future damage, and he had this to say, “we plan to enhance our existing emergency protocols by adding further practical solutions, including covers for our guest buggies, providing extra umbrel- las, and strategically placing sandbags to prevent water from seeping underneath doors. These steps will bolster our readiness for future storms, building on the robust emergency procedures we already have. Additionally, we will continue our regular training sessions to ensure our staff are thoroughly prepared to manage any such events effectively.” RECORD-BREAKING RAINFALL IN DUBAI “THE MAIN DAMAGES WERE CONFINED TO STRAY BRANCHES AND PALM FRONDS SCATTERED AROUND THE LAGOONS. OUR TEAM ACTED SWIFTLY TO CLEAR DEBRIS FROM PUBLIC AREAS AND POOLS, PROTECTING OUR KEY ASSETS AND MAINTAINING THE BEAUTY AND FUNCTIONALITY OF OUR RESORT.”
24 MAY 2024 | HOTELNEWSME.COM HCNME NEWSWORTHY Nawfal Abdullah Saleh Mbamba Marketing and Communications Manager at Anantara The Palm Dubai Resort was one of the remarkable team members James was referring to, on his way home he was trapped in the storm overnight. He kept us all in the loop by posting videos and photos online until he made it home safely the next day. This is his recollection of his journey home in the storm. “My recent encounter with a storm turned into quite the adventure, and it’s a tale that’s both harrowing and unforgettable. Leaving Anantara The Palm Dubai Resort around 4.00 pm, the lobby was already feeling the brunt of the storm. On a whim, I stopped at Nakheel Mall and Waitrose to grab a few bites—a decision that proved quite unfortu- nate as I soon found myself gridlocked on Mohammed Bin Zayed E 311 Highway for 9 droning hours. The road was closed due to severe flooding, and heavy rain with water reaching torso depths, and vehicles, even large ones, stuck or overturned by fierce winds. Trapped on the highway, I attempted to find refuge in hotels located at the nearest point at the time Motor City, but every hotel was at capacity and was said to be for the dura- tion of the storm, leaving me completely stranded without a room and pretty much at the mercy of the hotel front office team. In desperation, I refuelled at a nearby petrol station and sought an alternate route home. However, flash floods and safety cones blocked the entrance to my neighbourhood. With no way in, my only option was to sleep in my car under a highway bridge. As dawn broke and the weather eased slightly, I man- aged to drive near a family relative’s home despite the thigh-high water levels. Dressed in yesterday’s smart casual and blazer, I waded through the floodwaters until they could rescue me with their 4×4. It was an ordeal I’ll never forget, highlighting the unpredictability of nature and making me deeply appreciative of safety and shelter.” Alfio Bernardini General Manager, Grand Plaza Mov- enpick Media City, Dubai “We were well- prepared for the forecasted rainfall, maintaining calm and organised operations throughout the hotel during the storm. Guests felt secure despite heavy rainfall, maintaining a sense of normalcy and safety throughout the property. The hotel experienced minimal damage, primarily managing water overflow from outside as anticipated. Our infra- structure held up exceptionally well, with minimal internal leakages.” Alfio went on to say that guests were initially taken aback by the intensity of the storm, which was unusual for Dubai. However, they quickly grew to appreciate the level of care and professionalism displayed by our team. They were impressed with the hotel’s effec- tive management of the situation, noting no disruption in service. “Prioritising the safety of everyone on the premises, we mobilised all operational and technical departments. Security measures were intensified, and department heads were on-site to lead their teams effectively. Recognising that our employees are as much a part of our hotel as our guests, we ensured that everyone, including our full-time and outsourced team members, had accom- modations in the hotel to stay safe and rested. We provided essential and personal amenities ensuring they too are cared for and comfortable.” He adds. 24 MAY 2024 | HOTELNEWSME.COM
25 HOTELNEWSME.COM | MAY 2024 RECORD-BREAKING RAINFALL IN DUBAI Alfio recognised that, the storm highlighted the strength of his team’s unity and perseverance. “Across departments, there was a clear sense of solidarity and an innate commitment to hospital- ity. Our staff displayed an admirable dedication to duty, swiftly adapting to the demands of the situation with a spirit of volunteerism and a passion for service that went above and beyond expectations.” Karim Shawky Director of Operations at Grand Plaza Mov- enpick Media City, Dubai added, “the recent events showed the broader spirit of community within the hotel. For instance, mobility issues during the storm were challenging, but the coop- erative and understanding nature of our guests helped maintain a supportive environment. No- tably, our hospitality extends beyond our guests; a few individuals seeking refuge from the storms were provided with immediate assistance. They were brought to our spa to freshen up, we washed and dried their clothes, and ensured they had transportation to their hotel just in time to catch their flight the next day.” After the storm, Dubai International Airport announced that they had limited transportation options and that recovery would take some time. Emirates president Sir Tim Clark shared an open letter to all customers stating that, “this week has been one of the toughest for Emirates operation- ally”. The airlines had no choice but to cancel almost 400 flights and delay many more with two clear priorities: “Look after our customers who have been impacted by the disruption and get our operations back on schedule”. The letter went on to say that “over 100 employee volunteers were sent to look after disrupted customers at Dubai Airport departures and in the transit area, prioritising medical cases, the elderly and other vulnerable travellers. “To date, over 12,000 hotel rooms were secured to accommodate disrupted customers in Dubai, 250,000 meal vouchers have been issued, and more quantities of drinking water, blankets, and other amenities. Behind the scenes, it was all hands-on deck for thousands more employees across the organisation to get our operations back on track.” By Saturday 20 April, regular flight schedules were restored, stranded airport transit passengers were rebooked and on their way to their destinations, and 30,000 pieces of left-behind baggage was delivered. “We know our response has been far from perfect,” said Clark. “We take our commitment to our customers very seriously, and we have taken learnings from the last few days to make things right and improve our processes.” Clark ends the letter with this, “Finally, and once again, I want to offer, on behalf of myself, and all the teams across Emirates, our apologies to each and every customer affected by this disruption. We will continue to work hard to live up to your expectations, and to our Fly Better brand promise.” The heavy rainfall that soaked the country last week has been called a historic weather event because it will be remembered for a long time to come. People will hopefully take weather warnings more seriously and avoid unnecessary excursions; non-essential operations would do well to close when extreme weather poses risks, and people’s kindness and communal spirit will only grow stronger under such exceptional leadership.
26 MAY 2024 | HOTELNEWSME.COM F IYA at Keturah Reserve provides diners with a unique experience in Dubai; surrounded by nature and open fires from the kitchen, it is an elemental experience. Head Chef Gonzalo Platero is respon- sible for the flavours that blend nature's bounty with culinary expertise to create a great dining experience. At FIYA, dining transcends sustenance; it becomes a jour- ney of the senses. The ethos of FIYA revolves around fire, symbolising trans- formation, energy, and warmth. This primal force serves as the foundation of the restaurant's culinary philosophy. From the crackling flames of the live fire, grill dishes are paired with a distinctive smoky flavour, a testament to the relationship between fire and food. In a recent interview, Chef Gonzalo Platero shared insights into the inspiration behind FIYA and the culinary journey A FEAST EYES and the SENSES for the HCNME WHO’S COOKING
27 HOTELNEWSME.COM | MAY 2024 it offers to its guests. "FIYA is more than just a restaurant; it's a sensory experience," he explains. "We wanted to create a space where diners could immerse themselves in nature while enjoying exceptional cuisine crafted over an open flame." Indeed, FIYA is a testament to Chef Gonzalo's commitment to culinary innovation and his reverence for the natural world. Each dish on the menu is a carefully curated masterpiece, showcasing the freshest seasonal in- gredients sourced locally and prepared with precision and care. As guests enter FIYA, they are enveloped in tranquillity and serenity, surrounded by lush greenery and the gentle rustle of leaves. The restau- rant's open-air design allows diners to dine under the stars, connecting with nature in an intimate and immersive way. "The beauty of FIYA lies in its ability to unite people," says Chef Gonzalo. Here, diners from all walks of life can come together to share a meal, connect with nature, and forge lasting memories." Indeed, FIYA has become a culinary melting pot, where diverse cultures converge, and friendships are forged over shared plates and experi- ences. At the heart of FIYA's menu is a celebration of the elemental power of fire. Each dish tells a story of transfor- mation and flavour, from succulent grilled meats to charred vegetables and smoky seafood. "We believe in letting the ingredients speak for themselves," explains Chef Gonza- lo. "By cooking over an open flame, we can coax out the natural fla- vours of the ingredients, resulting in simple yet sublime dishes." As guests savour each bite, they are transported on a culinary journey that delights the palate and nourishes the soul. From the first taste to the last, every dish at FIYA is a testament to Chef Gonzalo's culinary skills and his dedication to creating unforget- table dining experiences. The Partnership My partnership with Hattem began on Instagram, where I followed his page. When I learned that he would be participating in 'Churrascada,' Brazil's most important barbecue festival, I reached out to him. We met at the festival, and I was imme- diately impressed by his talents and background. Hattem then shared with me an opportunity in Dubai that involved himself and Tamer Elkhayat. Intrigued by the concept and the challenge of opening FIYA with both Hattem and Tamer, I decided to move to Dubai, and the concept became a reality in October 2022. A FEAST FOR THE EYES AND THE SENSES CHEF GONZALO PLATERO, Head Chef at FIYA at Keturah Reserve
28 MAY 2024 | HOTELNEWSME.COM Why Dubai? Dubai is a land of opportunities, especially in the F&B sector, which is constantly growing. I appreci- ate the dynamic environment here, where I have the chance to expand my skills and knowledge while working with top-quality ingredients and expe- riencing diverse cultures. Although FIYA will be closing for the season at the end of April, I'm excited about several upcoming projects that I'll be unveil- ing soon. Despite the excitement of new ventures, there's always a part of me that misses my roots. What I miss most about home are the simple yet cherished moments spent with family and friends, especially our weekly Asado gatherings. Every Sun- day, we come together to enjoy delicious food, share stories, and strengthen our bonds. These gatherings are a reminder of the warmth and connection that home represents to me. Cultural Elements In Brazil and Argentina, we're accustomed to working with both prime cuts and secondary cuts of meat, such as flap steak, skirt steak, and picanha. We utilise as many cuts as possible to avoid waste, respecting the farmer, the animal, and the supply chain. While secondary cuts aren't common in Dubai, I'm proud to say that we serve them at FIYA at Keturah Reserve. Additionally, one sauce that I can't work without is chimichurri, which reminds me of Argentina. I love its regional variations. At FIYA, we've incorporated dishes like shrimp served with moqueca sauce and farofa, inspired by Northern Brazilian flavours. Our des- sert menu features traditional Middle Eastern treats like muhalla- bia but with a Brazilian twist—vibrant tropical fruits that add a bold flavour profile to these classic recipes. Open-Fire Cooking My approach to open-fire cooking is to use and display as many fire techniques as possible, creating a feast for both the eyes and the senses. At FIYA, we employ techniques like grilling, lamb asador on the cross, a cage with hanging items, vegetable rescoldo, plancha, a wood oven, and more. I enjoy interacting with curious guests who visit the kitchen to ask about our techniques, share their cultural experiences with fire, or simply take pictures of the action. In Dubai, there are open-fire restaurants, but none quite like FIYA at Keturah Reserve, with its outdoor cooking space and connection with nature. I believe people may be more inspired to explore open- fire cuisine because it's not just a way of cooking or eating; it's an experience. It brings people, communities, and cultures together. Ultimately, as humans, we're always finding ways to connect with each other and experience together, and this can be found within the journey of open-fire cuisine. Cooking with fire was once considered rustic, lacking finesse. However, recently, you can find more restaurants considered 'Fine Dining' using fire techniques, and some even cook only with wood and/or charcoal. I believe this trend will evolve even further over the next ten years. Must-Try Dishes The menu at FIYA at Keturah Reserve is curated around the ele- ment of fire and pays homage to recipes and flavours inspired by the team's travels around the world, especially from Latin America. One of the must-try dishes I recommend is the Wood Oven Roasted Cauliflower with Tahina Sauce and Chipotle. Its rich, smoky flavour is achieved by hanging the cauliflower over the fire, complementing the spices, along with its crispy exterior and tender interior. An- other dish I highly recommend is the FIYA Double Smash Picanha HCNME WHO’S COOKING
29 HOTELNEWSME.COM | MAY 2024 Burger, which is not commonly seen in Dubai due to the cut of meat. We've received many comments from guests suggesting that this burger is the best in Dubai (and personally, I agree). Additionally, any of the steaks are must-haves— especially the Argentinian Picanha Steak, Grass Fed finished with 150 days Grain Fed. For those with a sweet tooth, I highly recommend the Dulce De Leche Flan, a dish inspired by my childhood. Challenges of Open-Fire Cooking Cooking over an open flame pre- sents its own set of hurdles, espe- cially in areas prone to unpredicta- ble weather. Despite having the best supplies and ingredients, factors like the elements remain beyond our con- trol. In the UAE, coping with the heat, winds, and occasional rain has posed its trials. Adaptability becomes key; mastering live-fire cooking requires the ability to continuously adapt to maintain quality over fluctuating con- ditions. This is what excites me most about open-fire cooking and drives my passion for this kind of cuisine. A Master of the Flames Open-flame cooking is something I have grown up with and always loved. I have a huge passion for fire and the outdoors, and I am always continuing to learn. I have a drive that encour- ages me to continue exploring and experimenting with techniques and flavours from different cultures. Open-fire isn't just a way of cooking; it is an immersive experience, and I love that I get to share the journey with many people. What I love most about open-fire cooking is that it connects me with nature. The birds singing during service, a sudden cold breeze near the fire, the stunning sunsets—all of this is very energising and makes me happy. Working outdoors forces you to adapt to new challenges, and every day is a new reality, which makes it exciting for me. I am proud to see what we achieved with FIYA at Keturah Reserve and will enjoy the rest of the season with the team. IN BRAZIL AND ARGENTINA, WE'RE ACCUSTOMED TO WORKING WITH BOTH PRIME CUTS AND SECONDARY CUTS OF MEAT, SUCH AS FLAP STEAK, SKIRT STEAK, AND PICANHA.
30 MAY 2024 | HOTELNEWSME.COM Diving into the wild west of social media, where trends evolve at the speed of a double tap and attention spans are as fleeting as a 15-second TikTok video, brands are on a quest for the ‘secret sauce’ to stand out from their peers and connect with their target audience. En- ter influencer marketing. It harnesses the credibility and reach of influential individuals on social media platforms, proving to be a game-changer for brands looking to enhance their online presence and engage with consumers on a more personal level. Influencer marketing also provides excellent value in terms of measurability. Brands can easily track the success of their cam- paigns in real time by utilising data ana- lytics tools, allowing them to monitor key metrics such as engagement rates, impressions, and conversion rates. Due to this, more businesses are beginning to take influencer marketing seriously. According to Meltwater’s 2024 Mar- keting Trends, 25% of companies plan to increase their influencer marketing budget in 2024. At its core, influencer marketing relies on the power of trust and authenticity. Consumers, bombarded by traditional advertisements, often seek genuine OF INFLUENCE LEVERAGING THE POWER BY ZAINAB JIMOH, SENIOR ACCOUNT EXECUTIVE AT ATTELINE THE BUSINESS OF INFLUENCER MARKETING HCNME
connections and recommendations. One popular form of influencer marketing is through social media platforms like TikTok, Instagram, and YouTube, where brands work with influencers to promote their products or services to their fol- lowers. These collaborations can range from sponsored posts to product reviews and giveaways, including brand ambas- sadorships, launch events, gathering user-generated content, and many more collaborative opportunities. Regardless of the tactical approach, brands must choose suitable influencers who align with their values, goals, and target audience by researching the influ- encer's past collaborations, engagement rate, and overall brand image. Influencer marketing can be particularly impactful in hospitality. Consider the case of luxury hotels partnering with travel influencers. Influencers showcase these establishments' luxury and unique expe- riences through visually stunning content, captivating their followers and inspiring wanderlust. Additionally, hospitality brands collaborate with other industries, such as beauty and fashion, to create inte- grated campaigns that appeal to a broader demographic. This type of collaboration elevates the hotel's brand image and entices potential guests to choose their venue for an unforgettable stay. One significant example is Abu Dhabi Edition, a 5-star luxury hotel in Al Bateen, Abu Dhabi. The brand works with renowned chefs to create a bespoke menu and collaborates with luxury influencers to showcase the culinary creation, behind-the-scenes glimpses, and exclusive dining experiences. This strategy attracts luxury-seeking guests and positions the hotel as a must-visit destination for gastronomic delights. This strategy has increased brand awareness and helped build a community that ap- preciates luxury and quality. Another brand that has successfully leveraged influencer marketing is FORM Hotel Dubai. This brand collaborates with luxury and lifestyle influencers to showcase its unique architecture, design, and hospitality offerings. This strat- egy has increased the brand's visibility amongst its target audiences. Moving on to cross-collaboration of hotels and other industries, one recent collaboration between Tarte & Bora Bora Resort took the beauty and hospital- ity industries by storm. Tarte, a famous cosmetics brand, partnered with Bora Bora Resort for its “Welcome to Trippin’ With Tarte” campaign, citing Tarte’s first creator trip. They sponsored 30 social media influencers to Bora Bora. The trip consisted of flights on private jets for influencers and their plus ones, a four-night stay at the Four Seasons Resort Bora Bora and rooms filled with gifts upon arrival. The influencers got exclusive access to new launches of Tarte products and exposure to core brand items. The results were staggering, with the col- laboration generating a lot of buzz across various social media platforms, including TikTok and Instagram, as well as online publications such as Forbes and Rolling Stone. The partnership increased brand awareness for both Tarte and Bora Bora Resort, leaving everyone wondering what other ground-breaking collaborations we can expect. Beyond hospitality, beauty, and fashion brands such as Pandora, Mermade Hair, Rare Beauty, E.L.F (Eyes, Lips, Face), and Beauty of Joseon use a range of beauty creators, from nano to macro influencers, to promote their products. On the other hand, brands like Skims rely on celebrity and macro influencers. In contrast, Leem, The Giving Movement, and Cider use a mix of nano to mega influencers to promote their clothing and accessories. These brands have successfully leveraged social media influencers' power to promote their brands and reach a wider audience. Non-profit organisations have also lever- aged influencer marketing to raise aware- ness for social causes. For instance, COP28 UAE partnered with popular influencers like Khalid Al Ameri, Jessica Kahawaty, and others passionate about environmental conservation. These influencers shared informative content about climate change and sustainability on their platforms, reaching a wider audience and inspiring their followers to support the cause. As we continue to explore different brand successes with influencer marketing, it's evident that this strategy goes beyond industry boundaries. By strategically leveraging influencers, hospitality, beauty, and fashion brands can elevate their online presence, attract new patrons, and cultivate lasting relationships in an industry driven by experiences and connections. However, it's important to note that influencer marketing is not a one-size-fits-all solution. Brands need to take a strategic approach and tailor their approach based on their objectives/goals, target audience, and budget. LEVERAGING THE POWER OF INFLUENCE ZAINAB JIMOH, Senior Account Executive, Atteline
HCNME 32 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY A GLIMPSE OFEXCELLENCE ANNOUNCING THE WINNERS OF THE LEADERS IN HOSPITALITY AWARDS 2024 Intro: Introducing the distinguished winners of the highly coveted Leaders in Hospitality Awards, a glittering event that took place on the 30th of April at the Hilton Habtoor City Hotel. With excitement and anticipation, industry professionals gathered to celebrate the remarkable achievements and dedication within the hospitality realm.
A GLIMPSE OF EXCELLENCE 33 HOTELNEWSME.COM | MAY 2024
HCNME 34 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY SERVICED APARTMENTS OF THE YEAR RADISSON RED DUBAI SILICON LEADING BEACH CLUB SUMMERSALT BEACH CLUB
A GLIMPSE OF EXCELLENCE 35 HOTELNEWSME.COM | MAY 2024 HIGHLY COMMENDED MILLENNIUM PLACE BARSHA HEIGHTS MID-MARKET HOTEL OF THE YEAR ROVE CITY WALK
HCNME 36 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY HIGHLY COMMENDED PAUSE SPA PARAMOUNT MIDTOWN HOTEL SPA OF THE YEAR TALISE OTTOMAN SPA | JUMEIRAH ZABEEL SARAY
A GLIMPSE OF EXCELLENCE 37 HOTELNEWSME.COM | MAY 2024 HIGHLY COMMENDED AVANI+ PALM VIEW DUBAI HOTEL & SUITES CSR INITIATIVE OF THE YEAR HOLIDAY INN & SUITES DUBAI SCIENCE PARK
HCNME 38 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY HOTEL RESTAURANT OF THE YEAR VARQ | TAJ EXOTICA RESORT & SPA HOSPITALITY APP OF THE YEAR RADISSON HOTEL GROUP
A GLIMPSE OF EXCELLENCE 39 HOTELNEWSME.COM | MAY 2024 HIGHLY COMMENDED VERO ITALIAN HILTON DUBAI JUMEIRAH INNOVATION OF THE YEAR ZENON DUBAI
HCNME 40 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY HIGHLY COMMENDED ZENON DUBAI BEST DIGITAL TRANSFORMATION IN HOSPITALITY EXPLORETECH
A GLIMPSE OF EXCELLENCE 41 HOTELNEWSME.COM | MAY 2024 LOBBY OF THE YEAR SHANGRI-LA DUBAI HOTEL WITH THE BEST VIEW JUMEIRAH EMIRATES TOWERS
HCNME 42 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY HIGHLY COMMENDED RIXOS BAB AL BAHR FAMILY-FRIENDLY HOTEL OF THE YEAR LEGOLAND HOTEL DUBAI
A GLIMPSE OF EXCELLENCE 43 HOTELNEWSME.COM | MAY 2024 HIGHLY COMMENDED PULLMAN DUBAI DOWNTOWN LEADING BUSINESS HOTEL RADISSON BLU RIYADH CONVENTION & EXHIBITION CENTER
HCNME 44 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY BEST HOTEL INTERIOR DESIGN SIGNATURE COLLECTION | SOFITEL DUBAI, THE PALM RESORT OF THE YEAR RIXOS PREMIUM SAADIYAT ISLAND
A GLIMPSE OF EXCELLENCE 45 HOTELNEWSME.COM | MAY 2024 HIGHLY COMMENDED URBAN BAR KITCHEN MOVENPICK JUMEIRAH LAKES TOWERS LEADING HOTEL NIGHTLIFE VENUE AMELIA DUBAI
HCNME 46 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY HIGHLY COMMENDED NH COLLECTION DUBAI THE PALM SUSTAINABLE HOTEL OF THE YEAR PULLMAN DUBAI DOWNTOWN
A GLIMPSE OF EXCELLENCE 47 HOTELNEWSME.COM | MAY 2024 LEADING HOTEL F&B OUTLET NUSKA BEACH | JUMEIRAH BEACH HOTEL HOSPITALITY TEAM OF THE YEAR TAJ EXOTICA RESORT & SPA
HCNME 48 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY LEADING LUXURY HOTEL FAIRMONT THE PALM LEADING NEW HOTEL ANANTARA MINA AL ARAB RAS AL KHAIMAH RESORT
A GLIMPSE OF EXCELLENCE 49 HOTELNEWSME.COM | MAY 2024 HIGHLY COMMENDED RIXOS MARINA ABU DHABI HOTEL TEAM OF THE YEAR JUMEIRAH EMIRATES TOWERS
HCNME 50 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY LEADING HOTEL GROUP RIXOS HOTELS GULF CONCIERGE OF THE YEAR MIKE GETACHEW | RADISSON BLU HOTEL, DUBAI
FOR EDITORIAL OPPORTUNITIES SEYMONE L MOODLEY +971 4 4200506 seymone@bncpublishing.net FOR NOMINATION OPPORTUNITIES AJ SINAMBAN +971 4 420 0506 aj@bncpublishing.net JUNE 10TH , 2024 | HILTON AL HABTOOR CITY NOMINATION DEADLINE: MAY 22ND, 2024 NOMINATE NOW
HCNME 52 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY HIGHLY COMMENDED RIXOS HOTELS GULF MARKETING TEAM OF THE YEAR WALDORF ASTORIA DIFC
A GLIMPSE OF EXCELLENCE 53 HOTELNEWSME.COM | MAY 2024 EXECUTIVE HOUSEKEEPER OF THE YEAR HESHAM RIZK | CONRAD DUBAI PROCUREMENT MANAGER OF THE YEAR MADHU SHETTY | PARAMOUNT HOTEL DUBAI
HCNME 54 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY IT MANAGER OF THE YEAR MOHAMED EZZ | HOLIDAY INN & SUITES DUBAI SCIENCE PARK HOSPITALITY EXECUTIVE OF THE YEAR JERWIN EBORA | ISHRAQ HOSPITALITY
A GLIMPSE OF EXCELLENCE 55 HOTELNEWSME.COM | MAY 2024 FRONT DESK EXCELLENCE AWARD MOUSTAFA MAGDY | HOLIDAY INN EXPRESS DUBAI INTERNET CITY F&B MANAGER OF THE YEAR GISELLE CALDERON | JUMEIRAH HOTELS & RESORTS
HCNME 56 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY HOSPITALITY MARKETER OF THE YEAR PRAMUKSHI KARIYAWASAM | SHANGRI-LA DUBAI PR PERSON OF THE YEAR MELISHA MAHADOO | DESTINATION MINA SEYAHI
A GLIMPSE OF EXCELLENCE 57 HOTELNEWSME.COM | MAY 2024 LEADERSHIP EXCELLENCE AWARD RODOLPHE PIALAT | JUMEIRAH HOTELS OPERATIONS MANAGER OF THE YEAR GISELE CLARK | HILTON DUBAI THE WALK
HCNME 58 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY RISING STAR OF THE INDUSTRY MOHAMAD MAJD | JUMERIAH ZABEEL SARAY COMMERCIAL MANAGER OF THE YEAR TÜNDE NAGY | SOFITEL DUBAI, THE PALM
A GLIMPSE OF EXCELLENCE 59 HOTELNEWSME.COM | MAY 2024 HOTEL CHEF OF THE YEAR KEVIN ROEHRIG | JUMEIRAH MINA A’SALAM LEADING HOSPITALITY ENTREPRENEUR DENNIS MCGETTIGAN | VOCO BONNINGTON DUBAI
HCNME 60 MAY 2024 | HOTELNEWSME.COM HCNME COVER STORY GENERAL MANAGER OF THE YEAR KIRTI ANCHAN | JUMEIRAH EMIRATES TOWERS LEADING HOSPITALITY HEAVYWEIGHT ANTONIO GONZALEZ | SUNSET HOSPITALITY GROUP (AWARD RECEIVED ON BEHALF OF ANTONIO GONZALEZ)
A GLIMPSE OF EXCELLENCE 61 HOTELNEWSME.COM | MAY 2024 LIFETIME ACHIEVEMENT SANDEEP WALIA | MARRIOTT INTERNATIONAL
62 MAY 2024 | HOTELNEWSME.COM HCNME THE EXPERIENCED SAUDI-MADE A hmed Alajmi, Chairman & CEO of Takara Group Hospi- tality, has always been driven by a passion for quality food and hospitality. Growing up in a fam- ily that cherished homemade meals made from locally sourced ingredients, Ahmed developed a deep appreciation for culinary excellence from an early age. One dish that particularly stood out to him was his mother's Molokhia, a traditional Middle Eastern stew that he could never get enough of. Despite his background in aeronau- tical engineering, focusing on aero- dynamics and commercial aircraft engines, Ahmed's love for food and travel led him to explore the world's culinary scene. During his studies, he had the opportunity to live in cities like New York, London, and Paris, where he immersed himself in diverse culinary experiences. Upon returning to Saudi Arabia, Ahmed noticed the lack of high-end dining options in his home country, especially compared to neighboring Bahrain, just a short drive away. De- termined to fill this gap in the market, Ahmed and his team took a bold leap of faith and decided to venture into the food and beverage industry. In 2019, they opened TAKARA, the first Japanese restaurant of its kind in the region, in Khobar. Despite the initial challenges and risks, Ahmed was committed to bringing his fellow Sau- dis the best possible dining experience. He recruited top talent worldwide and sought to learn from their expertise while introducing them to the local market. A LOOK AT TAKARA HOSPITALITY GROUP’S CONTRIBUTION TO THE KINGDOM'S F&B SECTOR
63 HOTELNEWSME.COM | MAY 2024 SAUDI-MADE TAKARA quickly gained popular- ity, boasting a daily occupancy rate of 80% and an impressive staff retention rate of 90%. Ahmed's dedication to quality, innovation, and customer satisfaction has set a new standard for hospitality in Saudi Arabia. Through his leader- ship, Takara Group Hospitality continues to thrive, offering patrons an unforgettable culinary journey inspired by the rich traditions of Japanese cuisine. We caught up with Ahmed after their successful night at the Leaders in Hospitality KSA Awards this year to learn more about TAKARA's journey under his leadership. The restaurant scene in Saudi today Opening new restaurants in satu- rated areas may not be successful if the concept is similar to what is already available. Many restaurants advertise that they have a "Michelin Chef," but this is not a guarantee for success, as many people in Saudi Arabia are unfamiliar with the Michelin Guide or other interna- tional restaurant awards. A Michelin-starred chef does not exist. The Guide gives the star to the establishment, not to the Chef, and if the Chef leaves the restaurant, the establishment retains the Michelin recognition from that year. It can keep it through hard work and consistency the following year if it continues in the same line as any other Chef. Educating customers to like a specific cuisine may also be unsuccessful. Instead, restaurants should create unique concepts that appeal to the local market. Riyadh is already saturated with franchised restaurants that may not succeed just because they are "known." Creating a unique concept that can stand out in a crowded market is essential. More options are needed in Saudi Ara- bia's hospitality sector because people tend to focus only on major cities like Riyadh, Jeddah, and Dammam. How- ever, many other places in the country have yet to be discovered. It is important to remember that Saudi Arabia is a vast country with an area of 2.15 million square kilometres (compared to the UAE's 83,600 square kilometres). Many F&B companies in Saudi Arabia, such as THG, based in Khobar, are doing well. However, there is room for more com- panies to come in and compete, which is welcomed. AHMED ALAJMI, Chairman & CEO, Takara Group Hospitality Many people suggested that we should add certain things, hire staff of a specific nationality, or use a particular promotion that worked in a specific place. However, we believed otherwise, and we were right.
HCNME THE EXPERIENCED The success of megaprojects such as NEOM, Red Sea Global, ROSHN, Qid- diya, New Murabba, AlUla, the Jeddah Tower, The Rig, etc. is crucial for the Vision 2030 plan. Our Kingdom's rulers have shown that nothing is impossible. However, it is worth noting that the first stage of Bujairi, a giga-project located in Riyadh, has only a few of its more than 20 fine-dining restaurants producing income. With the opening of the next stages of Bujairi, the influx of people will decrease in the first stage. The same thing happened with City Walk in Dubai, where the second stage took away busi- ness from the first stage. Takara Hospitality Group’s contribution to the Kingdom's F&B sector Our company's focus is on staying true to its Saudi-made origins. Although bring- ing in outside brands and franchises may be tempting, creating concepts that cater to the local market and tastes is more important. When we introduced Sold Out, we approached it from a marketing perspec- tive. With over 18.8 million Saudis in the country, 63% of whom are under 30, we knew we had to cater to their interests in fashion, experiences, social me- dia, and lifestyle. Many brands assume that opening an American fast food chain in Saudi Arabia will be successful because it has worked elsewhere, and Saudis like burgers. However, that is not the case, as many still need to understand the local taste. Sold Out was successful because we knew our target audience and catered to their needs, resulting in a 300% daily occupancy rate. Another example is Ziba, the first Persian food restaurant in the country. We took a bold step and gave it a Saudi touch, offering modern Persian cuisine. It was an instant success, expanding by 70 seats in three months and hiring 50% more staff. THG's contribution to the sector teaches us that not everything imported is good. Saudi Arabia has much to offer, and we need to evaluate what the end customer needs before introducing anything new. Challenges and opportunities Hire the right staff. Some people claim that there is a problem with Saudisa- tion and that it is tough to find qualified local staff. However, why should we stigmatise a particular nationality in this way? At THG, we believe in hiring people based on their attitude rather than just their knowledge or national- ity. We have an intensive and highly successful training and onboarding plan in place. We always try to teach our employees instead of assuming they already know everything. We also provide our employees with real oppor- tunities for growth. And above all, hire good senior staff. We have the best
65 HOTELNEWSME.COM | MAY 2024 SAUDI-MADE senior staff at THG, and this is not just because I say so. They demonstrate it every day by leading their teams. They give their all to the company and do not limit themselves to earning big wages by “working in Saudi Arabia”. Believe in local products. At THG, we use almost 90% of local products. Saudi people are very patriotic and love their country. The local farmers and suppliers work hard to earn your trust, and they will help you in times of scarcity and provide you with loyalty that will last for years. Always pay on time. Stick to what you agreed to and always pay on time. Tomorrow, you may be on the other side of the equation. At THG, we have never delayed a single receipt or salary payment. Be fair with your staff; they are the ones pushing for you. Avoid compro- mising on contracts or secret clauses. Instead, make them stay with you because they trust the company. It's worth mentioning that it is a com- mon misconception that employees in Saudi Arabia must pay large sums of money when leaving before finishing a contract. This is against Saudi labour law, no matter what the employment contract says. While there may be sanctions for unjustified resignation, if an employee gives the regular one-month or two-month notice, these sanctions should not exceed 50% of one month's salary. Most memorable milestones We received an award from Hotel & Catering News Middle East, which recognised us as the "Leading Food and Beverage Group of the Year 2024 in Saudi Arabia." We Quadrupled the value of THG between January 2023 and January 2024, tak- ing into account tangible and intangible assets. Advice for aspiring entrepreneurs Believe in your concept. Do not try to imitate anyone, and do not add things to your menus just to add them. TAKARA, Ziba, Sold Out, Sushi&Co, Hakuna Patata, SANTIAM, and other con- cepts were created by the minds managing THG. Many people suggested that we should add certain things, hire staff of a specific nationality, or use a particular promotion that worked in a specific place. However, we believed otherwise, and we were right. Takara Hospitality Group's future We at THG are proud to have ongoing and mutually beneficial partnerships with all major players in the GCC. We are currently signing franchise deals for two unique brands that will be well-received in the market. Additionally, we will introduce a new Saudi-made brand with multiple locations and two online brands. Our team is closely monitoring the market and has plans to expand our already successful brands and open new ones in all significant cities in the Middle East in the next 30 months. We aim to have at least 11 new locations by September 2026 while main- taining a structured and financially sound approach. Furthermore, we are interested in food manufac- turing, as it will contribute to the region's future food security.
66 MAY 2024 | HOTELNEWSME.COM HCNME POINT OF VIEW M uch has been written over the years about the big impact of small gestures in our in- dustry and the magic of customer service. Still, precisely because such gestures are usually very small, they are often forgotten. I thought about this when I entered a coffee shop on the way to a client the other week. I use this coffee shop not because I like it but because it's conven-ient. I have been coming there once or twice a week for a couple of weeks, and while the cof-fee is fine, the service has consistently been lack- lustre and uninspiring. It's not bad as such, but mediocre enough that i'd be checking it out if there were a more convenient alternative nearby. There's mostly only one employee present, and although it's rarely busy, you often have to wait for them to finish random tasks, and there's never a smile. It has come to the point that I'm not even taking my headphones out any- more when I stop by the shop, which I usually consider rude in customers, but there's so little interaction here that I might as well leave them in. A week ago, I stopped by again to get my usual coffee, head-phones in and in a purely transactional mindset, but when I got my coffee, the lid of the take-away cup featured a little smiling emoji and the words "Have a great day." Both were hand-written. I looked up and saw that a barista I hadn't seen in the shop before smiled at me and thanked me for my business. I took my headphones out and thanked her, explaining that this had made my day, and the service I receive in the shop is somewhat second-rate. I left with my coffee and, later in the evening, actually left a Google review for the coffee shop, particu-larly mentioning the good experience I had earlier in the day. In our industry, success is not just measured by the comfort of our rooms or the quality of our food but by how we make our guests feel. Often, the smallest gestures leave the most endur-ing impressions, turning a one- time guest into a loyal patron. Now, you can say that I would frequent that particular coffee shop anyway as there are no convenient alternatives, and you'd be right, but I would not recom- mend it. Every interaction at our hotel, restaurant, and coffee shop is an opportunity to excel in cus-tomer service. A warm greeting, a thoughtful recommendation, or a quick response to a re-quest can significantly enhance a guest's experience. These moments might seem minor, but they are power- ful tools that contribute to our guests' overall satisfaction – not just in a par- ticular outlet or location, but often on a much higher level. Consider the morning coffee rush in our café. When the baristas remember a regular's order or take a moment to ask how their day is going, they're doing more than just serving cof- fee; they are creating a personalised AN EMOJI MAKES BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE THE DIFFERENCE
THE DIFFERENCE AN EMOJI MAKES experience. Similarly, in a restaurant, when servers pay attention to little details—like noticing when a guest prefers a particular table or recalling their favourite dish—these actions speak volumes about our commit- ment to service. These small touches are a testa- ment to our dedication. They signal to guests that we care about their experi- ence and are attentive to their needs. Each positive interaction adds up, fos-tering a welcoming atmosphere that encourages guests to return. Small touches do not fall from the sky, and people aren't born able to pay attention to them. Consistent focus on small touches is a matter of creating the right culture of person- alised ser-vice. It's about (sometimes cringy) role plays and training, empowering your staff, feedback and recognition, and setting clear exam- ples. Many moons ago, I was behind a reception desk, and things were melting fast when a very large group arrived. Guests were getting upset while the regional director and the hotel's GM stood in the lobby watch- ing the mayhem unfold. Who would eventually step up and lend me a hand by speaking to guests and helping to calm things down? The regional director. Not the GM. The gentleman in question now has a posi-tion in the highest echelons of our industry, and people love to work with him. The GM? He's disappeared from the industry's radar. As leaders, we must exemplify attention to detail and recognition so that small touches can generate ripples and grow into a wider, customer-centric culture. Some- times, this starts with an emoji on a coffee cup or bringing a high chair for a child before the parents ask. By nurtur-ing such small details, we can grow a culture that notices and values personalised attention. We can make magic, one small gesture at a time. In our industry, success is not just measured by the comfort of our rooms or the quality of our food but by how we make our guests feel.
68 MAY 2024 | HOTELNEWSME.COM HCNME CHAIN OF THE MONTH S ayed Tayoun, the General Manager of Holiday Inn & Suites Dubai Science Park, leads a property that holds its own in the bustling hospitality scene of Dubai. In a recent interview, he shared insights into the unique features and amenities that define their hotel. Establishing themselves as a "Green Hotel" in December 2022, Holiday Inn & Suites made a bold commitment to zero single-use plastics, a pledge they steadfastly uphold. Their in-house water bottling plant produces 1,500 bottles daily, significantly reducing reliance on single-use plastics. Offering a diverse range of rooms, including one-bedroom suites, junior suites, and standard rooms, the hotel caters to families, leisure travellers, and business staycations alike. Their Food & Beverage outlets, such as McGettigan's Dubai Science Park, renowned for their delicious offerings, have earned accolades like Favourite Pub Grub in Dubai. Additionally, versatile event spaces cater to small meetings, conferences, social events, and weddings. With the brand's hallmark perks like Kids Stay and Eat Free, family vacations are made even more enjoyable. The hotel's location in Dubai Science Park, Al Barsha South, profoundly influences its positioning and identity. Situated amidst leading research institutions, international schools, residences, and businesses, it appeals to a demographic valuing innovation and technology. Despite the challenge of balancing the needs of business and leisure travellers, Holiday Inn & Suites effectively caters to both segments. Strategically located between DXD and DWC airports, the hotel offers easy access to exhibition centres, attractions, and beaches within a 15-minute drive. Holiday Inn & Suites primarily caters to business travellers, professionals, and academics from the GCC, Western Europe, and the Americas. Long-stay accommodations, featuring spacious one- HOLIDAY INN & SUITES DUBAI SCIENCE PARK THE SCIENCE BEHIND
bedroom suites with kitchenettes, are ideal for families and extended stays. Popular Food & Beverage outlets attract residents, neighbouring offices, and schools. Since its establishment, Holiday Inn & Suites Dubai Science Park has experi- enced consistent growth in occupancy rates and revenue. Leveraging its strategic location and IHG's brand strength, the hotel has surpassed market performance expectations. While specific financial figures were not disclosed, the hotel managed to close the year profitably. This success is attributed to the team's dedication, exceptional performance, and brand recognition. In the competitive Dubai hospitality scene, Holiday Inn & Suites maintains its edge through exceptional guest experi- ences, sustainability initiatives, commu- nity engagement, and digital marketing strategies. Innovation and community involvement are key to staying relevant. The pre-opening phase posed chal- lenges such as assembling a talented team, ensuring readiness aligned with safety standards, and catering to the unique needs of the target market. Looking ahead, the hotel anticipates capitalising on growth opportunities driven by the development of Dubai Science Park and the city's expanding sectors, positioning itself as a destination of choice for diverse clientele. The hotel's commitment to sustainabil- ity goes beyond its "Green Hotel" status. It is ingrained in every aspect of its opera- tions, from energy-efficient practices to waste reduction measures. By eliminating single-use plastics and implementing eco- friendly initiatives, Holiday Inn & Suites Dubai Science Park sets a precedent for environmentally responsible hospitality. In addition to its environmental efforts, the hotel prides itself on its diverse range of accommodations and amenities. From spacious suites equipped with kitchenettes to versatile event spaces suitable for any occasion, the hotel caters to the needs of every guest. Its Food & Beverage outlets, including the acclaimed McGettigan's Dubai Science Park, offer a delightful culinary experience that has earned the hotel numerous accolades. The strategic location of Holiday Inn & Suites Dubai Science Park in Al Barsha South has been instrumental in shaping its identity. Situated amidst leading research institutions, international schools, and businesses, the hotel attracts a discerning clientele seeking convenience and sophis- tication. Its proximity to major airports, exhibition centres, and tourist attractions makes it an ideal choice for both business and leisure travellers. With a focus on personalised service and innovative offerings, Holiday Inn & Suites Dubai Science Park maintains its competi- tive edge in the dynamic Dubai hospitality scene. By engaging with the community, leveraging digital marketing strategies, and embracing sustainability, the hotel contin- ues to exceed guest expectations and set new standards of excellence in hospitality. As the hotel looks towards the future, it remains committed to delivering exceptional guest experiences and driving sustainable growth. With ongoing development projects in Dubai Science Park and the city's expanding sectors, Holiday Inn & Suites Dubai Science Park is poised to capitalise on new opportunities and cement its position as a premier destination for travellers from around the world. HOLIDAY INN & SUITES DUBAI SCIENCE PARK SAYED TAYOUN, General Manager, Holiday Inn & Suites Dubai Science Park
70 MAY 2024 | HOTELNEWSME.COM HCNME SUSTAINABILITY THROUGH THESE CONCERTED EFFORTS, THE H DUBAI AND THRIFT FOR GOOD EXEMPLIFY HOW BUSINESSES CAN PLAY A PIVOTAL ROLE IN DRIVING SUSTAINABLE DEVELOPMENT AND UPLIFTING LIVES ACROSS THE GLOBE.
71 HOTELNEWSME.COM | MAY 2024 T he H Dubai, a 5-star hotel in Dubai, has launched a collec- tion box, called the "Giving Box," to gather used items from guests. This initiative stems from a collaboration with Thrift for Good, a thrift shop committed to supporting children globally and en- couraging waste reduction. The H Dubai is focused on sustainable and socially responsible operations. Thrift for Good operates two stores in Dubai, open daily, selling second-hand items to promote sustainability and aid underprivileged children. They are dedicated to zero waste, ensuring all do- nations are reused, repaired, or recycled. Situated in the hotel's lobby, the Giving Box is a green, 2-meter cubic container with slots for dropping off items such as clothing, shoes, bags, books, and tech products, but not furniture or large appli- ances. The box collects items left behind by guests or donated by others, support- ing a culture of reuse, and giving. Items collected are sent to Thrift for Good, which uses the proceeds to support the Kisoro Children’s Foundation in Uganda. This foundation focuses on building schools, funding scholarships, and other educational initiatives. The introduction of the Giving Box aims to bolster the hotel's role in driving positive change through sustainable efforts. SOPHIE BLONDEL, GENERAL MANAGER, THE H DUBAI HOTEL What inspired this collaboration? The collaboration between The H Dubai and Thrift for Good was inspired by a shared commitment to sustainability and social re- sponsibility. The hotel recognises the urgent need to address environmental issues and promote equal opportunities for children globally. Thrift for Good's innovative recy- cling and charity initiatives, which transform preloved items into resources for children's projects, align perfectly with The H Dubai's vision to create a significant impact on both the environment and society. How does the 'Giving Box' work? The Giving Box in The H Dubai's lobby offers a convenient drop-off point for guests, team members, and tenants. Additionally, donors can scan a QR code to make financial contributions directly to the Dubai Autism Centre. This streamlined process is designed to encourage participation and support for both sustainability and charitable causes. THE GIVING BOX SOPHIE BLONDEL, General Manager, The H Dubai Hotel THE GIVING BOX
72 MAY 2024 | HOTELNEWSME.COM What types of preloved items are being collected in the 'Giving Box'? The Giving Box collects a variety of preloved items, including gently used clothing for men, women, and children, as well as accessories, bags, shoes, books, and tech items like video games, laptops, cell phones, and tablets. The objective is to responsibly rehome or recycle these items to reduce waste and support charitable efforts. How does this initiative align with The H Dubai's commitment to sustainability and responsible practices? This initiative perfectly complements The H Dubai's commitment to sustainability and responsible practices. The fashion industry cur- rently produces an astonishing 150 billion gar- ments each year. However, each piece of clothing has the potential for repurposing, upcycling, or recycling, which supports sustainable practices. Through our partnership with Thrift for Good, we promote the circular economy by advocating for the reuse and recycling of preloved items. This approach not only reduces waste but also benefits underprivileged children globally through generated profits. Additionally, hosting educational sessions, workshops, and related activities fosters sustainability and charitable values among guests and team members. What strategies does The H Dubai have in place to promote and encourage partici- pation in the 'Giving Box' initiative among guests and visitors? To promote and encourage participation in the Giving Box initiative, The H Dubai utilises various strategies, including increasing visibility through signage and digital communications within the hotel, engaging guests via social media and newsletters, and organising events and workshops focused on sustainability and chari- table giving. By fostering a sense of community and collective responsibility, the hotel inspires stakeholders to actively contribute to meaningful causes, helping to create a better world through their support. HCNME SUSTAINABILITY BY FOSTERING A SENSE OF COMMUNITY AND COLLECTIVE RESPONSIBILITY, THE HOTEL INSPIRES STAKEHOLDERS TO ACTIVELY CONTRIBUTE TO MEANINGFUL CAUSES, HELPING TO CREATE A BETTER WORLD THROUGH THEIR SUPPORT.
73 HOTELNEWSME.COM | MAY 2024 THE GIVING BOX JENNIFER SAULT, FOUNDER, THRIFT FOR GOOD What measures are in place to ensure that The Giving Box items are handled and distributed ethically and responsibly? At Thrift for Good, our mission is to rehome preloved items to reduce waste and raise money for children's charity projects. We sell all items in our stores and markets, donating 100% of the profits to the Gulf for Good projects, cur- rently supporting the Kisoro Children's Foundation in Uganda. To minimise expenses, we rely on volunteers to sort all contributions under the guidance of well-trained staff. We follow a zero-waste process where perfect items are sold in-store, imperfect ones are repaired/cleaned or sold at a discount in markets, and end-of-life textiles are recycled into carpets and furniture through our partnership with Kiswa. We ensure ethical and responsible distribution of funds by selecting projects carefully. Although any organisation can apply for funding, we choose those that meet our strict reporting requirements, have a sustainable impact on their operations, and affect as many children as possible over the long term. Can you share some insights into the expected impact on the communities, particularly regarding the support for education in Uganda for children in need? Our approach does not involve inundating develop- ing communities with preloved clothing, which could harm local economies and increase landfill waste. Instead, we focus on alleviating poverty by investing in community-uplifting projects. Thrift for Good donates 100% of its profits to support children's charity projects. We believe that giving chil- dren a better start in life enables them to take care of their future families and provide better opportunities. How will the proceeds from the collected items be utilised to support education in Uganda? Our current focus is on the Kisoro Children's Founda- tion and the Ineza Children's School in Uganda. We are raising funds to build classrooms to reduce class sizes, provide com- puters and training for teachers to enhance lesson planning, and offer additional support, such as a small garden to feed children without food and solar panels to prevent electricity cuts. Our goal is to raise AED 450,000 for these initiatives, all aimed at significantly improving the quality of education at this school, which pro- vides free education to impoverished children. The collaboration between The H Dubai and Thrift for Good through the Giving Box initiative represents a thoughtful integration of sustainability and social responsibility. This partnership not only facilitates the ethical rehoming and recycling of preloved items but also channels vital support to impactful charity projects, particularly in education for underprivileged children in Uganda. By thoughtfully implementing measures to handle donations responsibly and transparently, the initiative promises not just to reduce waste but to foster substantial, positive change in the communities it touches. Through these concerted efforts, The H Dubai and Thrift for Good exemplify how businesses can play a pivotal role in driving sustainable development and uplifting lives across the globe. JENNIFER SAULT, Founder, Thrift For Good
74 MAY 2024 | HOTELNEWSME.COM I t was June 2021, and the world was navigating the complexities of a post-pan- demic economy. Elkaso's goal was clear: to streamline operations, reduce waste, and champion sustainability in the food sector—a vision that would soon morph into the digital B2B food supply ordering platform known as KASO. It began as a mere concept in the minds of a group of ambitious entrepreneurs who saw a gap in the market for a platform that could connect restaurants and food suppli- ers directly, thereby cutting costs, reducing waste, and ensuring a smoother supply chain. In just two months, their idea bore fruit as daily orders soared to over 100, reflecting the market's need. This early success helped them secure a whopping US$2.1 million in pre-seed capital. By October 2021, KASO had launched its marketplace, amassing an impressive base of 500 active consumers. The success story of KASO caught the atten- tion of Y Combinator, one of the most prestig- ious startup accelerators globally. Accepted into their 2022 batch, the team received not only funding but also invaluable mentor- ship and exposure. This recognition was a testament to their innovative approach, which solidified their credibility in the international tech community. With fresh insights and resources, KASO expanded its operations into Saudi Arabia, where they launched a financial project that quickly turned into a massive success. This venture further established their presence in the region and underscored their effectiveness in transforming the B2B food supply chain. THE STORY OF HCNME START-UPS & ENTREPRENEURSHIP Manar AlKassar, Co-founder, KASO
75 HOTELNEWSME.COM | MAY 2024 THE STORY OF KASO Ahmed Soliman, Co-founder, KASO
76 MAY 2024 | HOTELNEWSME.COM HCNME START-UPS & ENTREPRENEURSHIP In February 2022, the change from Elkaso to KASO wasn't just in name but also a reaffirmation of their mission to reshape B2B food buying across the MENA region. KASO was more than a digital platform; it was a movement towards a more sustainable and efficient future in the food industry. We spoke with Co-founders Manar AlKassar and Ahmed Soliman to learn more about the story of KASO. Finding and filling the gap > KASO was founded on the realisation that, while digitali- sation was rapidly transforming the B2C segment of the F&B industry, the B2B market, particularly in food supply management, was significantly lagging. Co-founders Manar AlKassar and Ahmed Soliman identified two major pain points: cumbersome procurement processes and extensive food waste. KASO was created to bridge this digital gap and promote sustainability by streamlining the supply chain, reducing food waste, and facilitating smooth transactions between food suppliers and F&B venues. Our vision is to transform the food supply chain from procurement to plate, ensuring efficiency, transparency, and sustainability. Streamlining the food supply ordering process > KASO leverages technology to enhance the food sup- ply ordering process for both restaurants and suppliers. For restaurants, our platform offers real-time inventory management, demand forecasting, order monitoring, and customisable reporting. This helps restaurants refine their procurement processes, reduce food waste, and make data- driven decisions. For suppliers, KASO provides access to a broad customer base, efficient order and delivery manage- ment tools, and an advanced analytics platform for customer management and acquisition. By integrating both sides of the supply chain, KASO ensures efficiency, transparency, and smooth interactions for all parties involved. Enhance efficiency and effectiveness. > KASO provides several key features and tools to improve efficiency and effectiveness in food supply management. A crucial feature is aggregation, which allows restaurants to consolidate orders from multiple branches and suppliers, saving time and reducing manual labour. We also tackle food waste by offering nearly expired products on our platform, enabling suppliers to sell these items and decrease waste in the supply chain. Our customisable dashboard allows restaurants to track expenses, analyse spending trends, and identify areas for improvement, leading to better procurement practices and reduced costs. Ensuring accuracy and reliability > KASO employs both technology and stringent procedures to ensure the ordering process is accurate and reliable. Our platform features a single approval level for orders, where a KASO user submits an order to the supplier, which is then approved by a KASO manager or administrator before being forwarded to the provider. This process ensures that orders are verified and approved before processing, minimising errors and enhancing accuracy. Additionally, we offer various communication methods, such as email and WhatsApp, to accommodate suppliers' preferences and ensure seamless communi- cation throughout the purchasing process. The user experience > For restaurants, the user experience begins with accessing the KASO platform, which facilitates inventory management, order creation, delivery tracking, and data analysis through an intui- tive interface. They can customise their dashboard to monitor costs, branch performance, and purchase history, enabling better decision-making and procurement management. For suppliers, the experience starts with receiving orders via their preferred communication channel, such as email, WhatsApp, or the KASO supplier portal. They can review and approve orders, manage deliveries, and utilise analytics to enhance their operations and expand their customer base. Overall, KASO provides a straightforward user experience for both restau- rants and suppliers, fostering quick transactions and encouraging collaboration across the supply chain. Leveraging technology > Manar AlKassar, co-founder of KASO, states, "Studies have shown that food wastage in the UAE is estimated at 3.2 million tonnes annually, with approximately 38% of the food prepared daily ending up as waste." This staggering figure underscores the critical need for innovative solutions to combat food waste in the F&B industry. KASO utilises technol- ogy to enhance inventory management and reduce waste by providing real-time inventory tracking, demand forecasting, and analytics solutions to its users. Restaurants can monitor inventory level usage trends and forecast future demand to ensure
77 HOTELNEWSME.COM | MAY 2024 THE STORY OF KASO they purchase only what is needed, thereby reducing overstocking and waste. Suppliers can use our platform to offer nearly expired items, optimise pricing, and reach a broader customer base, minimizing waste and maximising revenue. Additionally, our data-driven approach enables us to identify opportunities for process improvement and innovation, leading to continuous optimisation and sustainability throughout the food supply chain. Standing out in the crowd > What distinguishes KASO is our holistic approach to food supply management, addressing both operational and sustainability issues in the industry. Unlike traditional procurement systems, KASO offers a comprehensive solution that simplifies the entire supply chain, from order placement to delivery, while reducing food waste and enhancing sustainability. Our platform's user-friendly interface, real-time tracking, and extensive analytics enable our users to make data-driven decisions, optimise operations, and adapt to changing market demands. Additionally, our focus on innovation and collaboration sets us apart as we continue to introduce new ideas and partnerships to drive positive change in the food and beverage sector. Changing market demands and industry trends > KASO assists users in responding to shifting market demands and industry trends through ongoing innovation, collaboration, and data- driven insights. Our platform provides businesses with the tools and resources needed to track industry trends, analyse consumer behaviour, and adjust their strategies accordingly. We also offer tailored support and consultancy services to help clients navigate challenges, optimise opera- tions, and capitalise on new opportunities. Additionally, our partnerships and ecosystem enable us to stay ahead of industry trends while leverag- ing emerging technologies to promote growth and sustainability for our clients. Future developments > In the near future, you can expect KASO to continue evolving and expanding its solutions to meet the changing needs of the food and bever- age industry. We are exploring emerging technologies such as AI and blockchain to enhance traceability, transparency, and sustainability in the food supply chain. Additionally, we plan to broaden our market reach and form new partnerships to accelerate our growth and impact. With a focus on sustainability, efficiency, and customer satisfaction, KASO is committed to creating positive change and revolutionizing food sourcing, distribution, and consumption in the MENA region and beyond. KASO’s journey from a startup to a disruptor in the food sector is a story of vision, innovation, and perseverance. Their platform aims to create a community with a common goal of reducing food waste and enhancing supply chain operations. As KASO continues to grow, it supports the region’s economic development and leads the charge in environmental stewardship. The story of KASO proves that with the right mix of technology, vision, and determination, even the most traditional sectors can be transformed for the better.
78 MAY 2024 | HOTELNEWSME.COM HCNME MOVERS & SHAKERS T he 56th edition of the Cornell Hotel Society Regional Con- ference took place in Dubai last month. As the premier hospitality network created by alumni for alumni, the Cornell Hotel Society (CHS) has long been commit- ted to fostering connections, sharing insights, and driving innovation in the industry. With representatives from 55 individual chapters worldwide, the CHS Regional Conference served as a cornerstone event, bringing together seasoned industry leaders, rising stars, and esteemed alumni from diverse backgrounds. Hosted by Aditya Rajaram, the Regional Vice President for Europe, Middle East & Africa, and Chapter President for the Middle East & North Africa, the conference was a testament to the Cornell Hotel Society's global reach and impact. From hotel and restaurant owners to general managers, travel planners, and hotel developers, the attendees represented a broad spectrum of hospitality profes- sionals, each bringing unique perspectives and experiences. The conference theme centred on the power of connection and collabo- ration in shaping the future of the hospitality industry. Against the CHS's centennial an- niversary celebrations, attendees reflected on the organisation's rich legacy while looking ahead to the challenges and opportunities. One of the confer- ence's highlights was the announcement of the EMEA Regional Scholarships, a ground- breaking initiative to provide financial support for engaged hospitality profession- als in the Europe, Mid- dle East & Africa region. These scholarships would allow recipients to study at Cornell University, the school of many CHS members, and become affiliates or regular members of the Cornell Hotel Society. It was a testament to the CHS's commitment to nurturing talent and fostering life- long learning within the industry. During the conference, attendees engaged in closed room discussions, panel discussions, and networking op- portunities, exchanging ideas, forging new connections, and reigniting old friendships. From insightful keynote speeches by industry luminaries to in- teractive sessions exploring the latest trends and innovations, the confer- ence was a vibrant hub of knowledge sharing and collaboration. As the event ended, attendees left with a renewed sense of purpose and a deeper appreciation for the power of community within the hospitality industry. The 56th Cornell Hotel Soci- ety Regional Conference had not only strengthened bonds between alumni but also laid the groundwork for a brighter, more interconnected future for the industry. As CHS prepared to celebrate its centennial anniversary in the coming years, the conference served as a fitting tribute to a century of excellence, innovation, and cama- raderie. The event was an intimate affair, graced by the presence of esteemed guests who are titans in the hospital- ity industry. Among them in attend- ance were Anthony Capuano, the CEO of Marriott International, Inc., whose visionary leadership has propelled the company to new heights, and His Excellency Issam Kazim, the CEO of the Dubai Corporation for Tourism and Commerce Marketing (DCTCM), a key figure in driving tourism and commerce in the vibrant city of Dubai. Their presence added an air of pres- tige and significance to the proceed- ings, underscoring the importance of the Cornell Hotel Society Regional Conference as a platform for thought leadership and collaboration within the industry. As attendees engaged in discussions and exchanged ideas, the insights shared by these distinguished guests served as valuable catalysts for innovation and growth in the ever- evolving world of hospitality. His Excellency Issam Kazim, CEO of the Dubai Corporation for Tourism and Commerce Marketing (DCTCM), said: "Dubai continues to prioritise the development of the hospitality industry under the guidance of our vi- sionary leadership, and by hosting the Cornell Hotel Society EMEA Regional Meeting we have demonstrated our commitment to the sector's contin- ued advancement, both in Dubai and across the wider region. The success of this first edition of the meeting in the Middle East has been a testament to Dubai's global status as a hospital- ity leader and a world-class business events destination. The insightful and inspiring discussions led by industry heavyweights will play a pivotal role in improving standards across the sector and support the ambitious goals of the Dubai Economic Agenda, D33, to further consolidate Dubai's position as one of the top three global cities for business and leisure." HOTELIE FOR LIFE H.E. ISSAM KAZIM, CEO, (DCTCM)