Hotelier Idol points the spotlight at the robust hotel development pipeline and the underlying challenges presented in terms of recruitment, training and retention.
Case Study: The United Arab Emirates, specifically Dubai and Abu Dhabi
If one was to look at the global inventory in the pipelines and view it as a “city state” Dubai has officially the largest Construction Pipeline of any other Metropolitan area in the entire world, even greater than Las Vegas, New York, Washington, London, Shanghai or Beijing!
Described as the ‘most vibrant and fastest developing destination in the world’ Dubai in the not so distant future shall officially be the largest hospitality playground in the world. Currently experiencing over 6 million tourists annually, Dubai’s long term strategy is to become the ‘Destination Brand’ with its estimated growth to 15 million by the year 2015. In our eyes there is only one word that best describes this…. ‘Surreal’. Hoteliers currently struggle to stay informed as new hotels open daily and experience the ‘normal’ 95% and above occupancy levels before many of us have even realized the buildings are complete. We are all too familiar with the tales from many of these that are even opened before this completion stage is reached. That is an entirely different story!
We often read about the stars and celebrities who live in Beverly Hills just under that “Hollywood” sign. Without actually admitting it there are many of you reading this who believes they live “the Perfect Life” filled with all the glamour, glitz, bright lights and happy endings! So too do many consider the hospitality industry as the most glamorous and fashionable industry to work in! A true statement to make I feel for many reasons but hand in hand with those bright lights of a hospitality career goes one key ingredient for success… Hard Work!
We recently had the pleasure and honor of catching up (over the wires for now…as we wait for his travels to bring him to Dubai) with Brad Nelson, Marriott’s Culinary VP and Corporate Chef. Brad has just joined the hospitality blogging community in Bill Marriott’s footsteps with a food blog titled “Marriott in the Kitchen”. Besides Brad’s Q&A on the blog, we also wanted to find out more about the dynamic individual behind the title…and we were not dissappointed! Here is the exclusive
The top 12 Tips from a Hotel GM: Recently commended in the February Edition of Concierge Magazine as the “Quintessential Hospitality Professional- articulate, impeccably dressed and efficient”, Francisco Giles lives true and is deserving of every word and possibly more! Young Hotelier was honoured to get the opportunity to meet with Francisco and learn the top 12 Tips when operating in a General Manager’s Role, or what could perhaps be the secret tips the have afforded his success story of becoming a General Manager at 31 years of age! His simple and sincere advice to new comers was “God gave you two ears and one mouth which means that you have to listen twice as much as talk.” Invaluable Words of a true mentor… now stop talking and start listening! Click Play!
Do you like operating in the DANGER ZONE?! What about the Liquid Nitrogen danger zone, which is boiling point at -220 degrees! The artic seems like the Sahara next to this bad boy!! Challenging the traditional ideas and styles of cooking and eating, step inside the kitchen with Younghotelier.com as we see the instruments and experimental techniques of the laboratory used in the kitchen!! I bet your school days of studying chemistry, biology and physics shall seem all the more worth while as you see the same techniques applied on food! PLEASE check that you have a good insurance policy before trying this in the comfort of your own home!
We had the chance to catch up with Elaine Nettleton, who was named PR / Marketing person of the year 2007 at the Hotelier ME Awards. Elaine is the dynamic Director of Communications (Public Relations and Marketing) for Movenpick Hotels and Resorts in the Middle East. Elaine tells us about her career, education, what drives her and her advice for young as well as seasoned professionals making their mark in the industry.
Video 1: Elaine began her hospitality journey in the sales team at the Hilton Group in Abu Dhabi before getting her hands into the field of public relations with the Rotana Group. With a wealth of hospitality experience, but just over one years experience in PR before moving across to Dubai, this proved no barrier to this dynamic driver as she progressed the corporate ladder.
We catch up with Mr.Francisco Giles, the hotel General Manager at the Renaissance Dubai Hotel, which is part of the Marriott family of hotels. Franciso is also the winner of “Hotel GM of the Year 2007″ award at the Hotelier Middle East Awards. Francisco tells us about his career path, his beliefs and shares some valuable insights into the role of great General Manager.
“God gave you two ears and one mouth which means that you have to listen twice as much as talk.” Invaluable Words of a true hospitality mentor… now stop talking and start listening! He believes in karma, regards his own mother to being his greatest mentor and believes that creating positive energy is the key to attracting opportunities! Having crossed paths with the likes of Sean Connery and Jackie Stewart learn from this hospitality Guru as to how he navigated his way to the top!
Cocktails, Mocktails and Candy Floss Cocktails?! Have you ever eaten your Jack Daniels & Coke! Well you can! Younghotelier.com approaches a random passer by in Tang Restaurant Dubai to try out one of their signature molecular cocktail, the Molecular Pisco which uses Tequila, Candy Floss and liquid Nitrogen! Tang is the only restaurant in the Middle East to employ molecular gastronomy not just in the kitchen but also behind the bar! Watch as we learn how the instruments and experimental techniques of the laboratory are used in your everyday drinks and infuse awe and excitement for those bold enough to try!
Video: How to make a molecular Pisco cocktail with Tequila, Candy Floss and Liquid Nitrogen!
We take a look behind the scenes at the world of Molecular Gastronomy at Tang Restaurant Dubai, the only one of it’s kind in the Middle East that employs these techniques and philosophy. A two part interview with Chef de Cuisine Stuart Sage, who talks about his career, molecular gastronomy, trend-setter chefs, offers advice to young people looking to make their mark in the kitchen and also lets us look at some of the fascinating creations behind the scenes! Included is a look at some main courses, assembly of a dessert and even mock Champagne!
YoungHotelier.com interviews the creative and energetic Chef de Cuisine of one of the top “Fish” restaurants in Dubai…Willibald Reinbacher, also popularly known just as ‘Willi’.
Willi decided at the age of 15 that he was always interested in food, cooking it, seeing how it evolved but admits there was a great influence and inspiration from his mother. She had her own cherished herb garden that brings back many happy childhood memories! Well done Mum and Grandpa who also came from a farming background nurturing their own animals whilst also nurturing Willi’s culinary passion! Continue reading →
If one was to look at the global inventory in the pipelines and view it as a “city state” Dubai has officially the largest Construction Pipeline of any other Metropolitan area in the entire world, even greater than Las Vegas, New York, Washington, London, Shanghai or Beijing!
