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EDITORIAL
Managing director Joumana Dammous-Salamé Publication manager Randa Dammous-Pharaon Editorial manager Rita Ghantous Sub-editor Miriam Dunn Account managers Maha El-Khoury, Josette Hikri advertise@hospitalitynewsmag.com Subscription executives Houayda Haddad-Roumman, Mirna Maroun subscribe@hospitalitynewsmag.com Circulation coordinator Rita Nohra-Kejijian Graphic designer Ibrahim Kastoun To advertise advertise@hospitalitynewsmag.com Published by Hospitality Services LEBANON Dekwaneh Tel: +961 1 480081 UAE HSME Tel: +971 585848018 info@hospitalitynewsmag.com www.hospitalitynewsmag.com All the information disclosed in the magazine was provided by the parties concerned by each publication and checked to the highest possible extent by the editors. However, the magazine cannot ensure accuracy at all times of all information published and therefore could in no case be held responsible should any information reveal to be false or insufficient. We welcome views on any subject relevant to the hospitality industry, but request that letters be short and to the point. The editor reserves the right to select and edit letters. Hospitality News ME is distributed to trade professionals in the catering and lodging industry in the Middle East.
Successful hospitality establishments recognize the importance of satisfying customers by delivering an excellent service. They are aware that customer service is a multifaceted concept which, if delivered well, can boost customer satisfaction and, over time, generate customer loyalty. In the same way, satisfied employees can also contribute significantly to the long-term success of a hospitality establishment. HN issue 88, July 2013 Nouhad Dammous (May 2019) Late editor-in-chief Docteur Honoris Causa
JORDANIAN CUISINE: CLAIMING ITS RIGHTFUL PLACE ON THE GLOBAL STAGE Ali Ghazwi, Jordanian patron chef of Alee restaurant and former winner of MBC Arabia's Top Chef (2019), explains how a new generation of culinary innovators are ensuring that the country’s cuisine finally receives the recognition it deserves. Putting Jordan on the global culinary map has much more to do with cultural reclamation than trend-following. This concerted effort presents Jordanian food as a living narrative of identity, memory and evolution. Alee, in Amman, epitomizes this philosophy by telling stories of migration, diversity and resilience. Importantly, it also challenges perceptions of Jordanian cuisine. A new era of culinary creativity for Jordan Our food has long been underrepresented globally despite its rich flavors and history. Today it is finally receiving the attention it deserves, thanks to a new generation of chefs, farmers, producers and creatives. Significantly, these pioneers aren’t asking for permission to put our cuisine on a world platform. Instead, they are doing so by pushing boundaries in new ways. From culinary education to reimagined restaurant models, their aim is to showcase the depth of our cuisine beyond the usual clichés. Today’s chefs are creating spaces where creativity and heritage coexist through ambitious, future-forward cultural expressions rather than nostalgia-driven replicas. Building on firm foundations Tradition provides the foundations for culinary efforts. At Alee, ingredients like zaatar, sumac, bulgur, shatta and marjoram become emotional touchpoints rather than mere flavor profiles. The goal is to reinterpret the essence already there instead of replicating dishes. By anchoring innovation in memory, chefs offer the next generation meaningful connections. Heritage stays alive through reinvention rather than preservation. Dishes your grandmother made can look and taste contemporary while still carrying historical weight. Creating a lasting legacy Placing 13th in the 50 Best Restaurants meant more than personal milestones because it helped to put Jordan on the global culinary radar. However, the real legacy lies in mentoring young chefs, documenting disappearing dishes and launching scalable concepts that thrive beyond borders.
Chef Ali Ghzawi AUG-OCT 2025 | HOSPITALITY NEWS ME
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In this issue AUG - OCT 2025
HORECA NETWORK 8 10
HORECA Oman showcases the sultanate’s thriving hospitality industry HORECA Jordan poised for its landmark 10th edition
EVENTS WHERE TO BE SEEN 14 14 14 14 15 15
8
HORECA Oman
14
SDC Dubai
16
Cédric Gobilliard
Salon du Chocolat et de la Pâtisserie Dubai to host largest edition yet Host 2025 to spotlight hospitality technology and trends Future Hospitality Summit World announces first 50 speakers Gulfood Manufacturing 2025 to unveil the latest industry megatrends Global Restaurant Investment Forum to mark 10-year anniversary Calendar
BUSINESS INTERVIEW 16
Cédric Gobilliard on Mama Shelter’s multigenerational path to success
18
How to unlock F&B growth through smart data strategies
OPINION INFLUENCERS 20
Scaling with success: 10 hoteliers on regional expansion and leading by example
Special report: NEW PROJECTS 34 36 38 40 42 44 46 48
Midscale momentum: why investors are betting on the middle ground Hotel growth: framing the funding forces of the future 9 ways that AI can help hotel investors make smarter decisions Original and out-of-the-box: how creative hotel brands are revolutionizing high-end stays 6 trends defining new regional hotel openings Why wellness resorts offer healthy investment opportunities How sustainability became strategy for MENA hotel developers Building MENA’s future: 40 hotel projects to watch
Coming issue NOV 2025 - JAN 2026 • Special report Education, training and continuous learning • Influencers Nightlife • Equipment Packaging • Food Healthy food • Beverage Lebanese wines
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HOSPITALITY NEWS ME | AUG-OCT 2025
COUNTRY REPORT 54
Saudi Arabia: a transformative journey, step by step
TOURISM 56
Closer to home: domestic tourism has its day
ARCHITECTURE 58
Making waves: how beach clubs are redefining luxury leisure
32
New projects
68
4 ways to won and win over customers
80
Tea
EYE ON 60
A classic comeback: inside British cuisine’s renaissance
62
10 digital trends revolutionizing hospitality
64
Functional food: the new ingredient for F&B success
66
How to grow your hotel’s Google visibility through ai-powered voice seo
TRENDS F&B TECHNOLOGY
SOLUTIONS MANAGEMENT 68
4 ways that restaurateurs can wow and win over customers
69
Why restaurants must go digital-first
MARKETING HUMAN RESOURCES 70
Efficiency vs. emotion: why restaurant labor is at a crossroads
71
6 sustainable travel trends on luxury travel lovers' checklists right now
GREEN
PRODUCT ZONE EQUIPMENT 72
Smaller, smarter and scalable: the equipment revolutionizing commercial kitchens
FOOD 76
6 experts on why artisanal chocolate is hitting the sweet spot
CHOCOMANIA 79
Gold snicker
BEVERAGE 80
3 tea experts on why the matcha movement is here to stay
ON THE MARKET 82
New products
AUG-OCT 2025 | HOSPITALITY NEWS ME
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