Bahrain to ban restaurant dine-in for three weeks due to new coronavirus strain

Restaurants and cafes in Bahrain will no longer be able to serve customers for dine-in from January 31.

A statement released by the Ministry of Health said the temporary suspension would last for three weeks and is in light of recommendations made by the national medical team to address the problems caused by a new strain of coronavirus.

According to the statement, the reopening of the sector will depend on how seriously the preventative measures are adhered to.

Cases in Bahrain have been rising steadily for the past month, from a seven-day average of 212 at the end of December to an average of 347 and a high of 459 this week.

It comes as Dubai has also increased its restriction on dine-in, although the emirate stopped short of going for a full ban on dine-in, instead of eliminating live entertainment, increasing social distancing, and limiting table numbers.

As of last week, the UAE and Bahrain were two of the countries leading the way in vaccinating their residents, coming second and third in the world respectively proportional to their populations..

Source

UAE Opens Citizenship to Select Foreigners to Boost Economy

The United Arab Emirates plans to offer citizenship to a select group of foreigners, the first Gulf Arab nation to formalize a process aimed at giving expatriates a bigger stake in the economy.

The major policy shift unveiled on Saturday is aimed at attracting talent in a way that will boost growth in the UAE, home to the Middle East’s finance and travel hubs and millions of expatriate residents.

Stock markets in Dubai and Abu Dhabi largely shrugged off the move -- benchmark indexes in both cities lost about 0.5% on Sunday.

Foreign residents make up more than 80% of the population of the UAE’s seven sheikhdoms and have been a mainstay of the economy for decades. But they lacked a clear path to citizenship, including if they were born and raised in the country.

Source

Merging sustainability with luxury is the new way to travel, but are travellers ready?

“Travellers are slowly and gradually opening up to the idea of choosing sustainability over luxury, feel many hoteliers who promote sustainble travel”

Every business needs today has to aim at being sustainable first to continue being beneficial to all,” said Prasoon Pandey, General Manager at Vana. As the idea of sustainable travel comes in the forefront, travellers are now seeking brands to reflect its genuineness towards environment and conservation.

“Though deemed as a trend today, which is here to stay, at Vana, sustainability is a way of life. Our emphasis is on the procurement of seasonal, local and indigenous produce, which allows us to develop a supply chain that is as sustainable as possible, working with a network of regional vendors and suppliers,” Pandey commented.

Kolahoi Green Heights Hotel in Gulmarg lures tourists with igloo cafe

Tourists in Kashmir's Gulmarg ski resort have a new place to chill out - an igloo cafe that serves hot food and drink on tables made of ice and snow.

Staff at Kolahoi Green Heights hotel on the Indian-administered side of the region took inspiration from Arctic shelters and added a few local touches - an arched door and patterns on the curved walls.

The long-running conflict in the Himalayan region has hit Kashmir's once-booming leisure industry. But crowds still come to its snow-bound slopes every winter.

The igloo, 26 feet around and 15 feet high, holds four tables with enough room for 16 guests.

Source

The Resort's staff become eco warriors to clean up Aksa beach with help from locals

The Resort’s staff become eco-warriors to clean up Aksa beach with help from locals Mumbai, January 2021: A day after Republic Day, Mumbai’s serene Aksa Beach donned a spic, span & clean look. This was following a massive clean-up that was undertaken by the staff of The Resort, Mumbai along with locals from the neighbouring areas on Wednesday.

For the past few years, The Resort has been conducting clean-up activities on the beach annually with help from locals while also creating awareness among beach-goers to stop littering. Aksa beach is one of Mumbai’s most beautiful beaches located along the Arabian Sea. It is an ideal tourist destination with people thronging to enjoy its pristine beauty and surrounding.

In a day, The Resort staff and locals collected around 120 kgs of plastic bottles along with other litter. The collected garbage was then taken by the municipal trucks and disposed of in a proper manner. Most of the garbage collected included plastic bottles and cans which are non-degradable and pose a major threat to birds, animals as well as aquatic life. There have been several instances of birds and animals getting caught up in the choke-hold of plastic such marine debris is a hazard to the sea eco-system.

The Resort initiated this clean-up drive as part of its move to maintain the sanctity of the beach which lends the property its tranquil charm since it is located right near Aksa. While the Brihanmaharashtra Municipal Corporation (BMC) carries out regular mechanical cleaning of the beach, it is man-made litter and waste that are the real culprits in spoiling the purity of the beach.

Satyajit Kotwal, General Manager of The Resort Mumbai said, “We often see the beach strewn with litter especially during festivals and on public holidays when huge crowds gather here. It’s an ugly sight despite the beautiful surroundings. The litter and garbage spoil the scenic beauty of the sea and also creates environmental hazards for the aquatic life and land animals. It is our duty as citizens to ensure that our beaches are well maintained and clean. We hope more and more people join in the effort and we can maintain this beach with their participation.”

Interestingly, as The Resort team and locals toiled to deal with the trash on the beach, it caught the eye of many a passer-by who showed keenness to join the drive. The Resort is known for its scenic location near Aksa beach and is often flocked by people who wish to seek respite from the bustling urban life while being in the city itself.

Impresario Handmade Restaurants Moves Towards sustainability through Accelerator Partnership

Impresario Handmade Restaurants, which runs some of the country’s most innovative food experiences brands like Social, Smoke House Deli, Ishaara, and more - is getting serious about sustainability and environmental impact.

Organizations that heavily utilise plastic products and packaging are in dire need of interventions and solutions to address the waste they generate. Starting 2021 on a positive note, the L-Catterton-backed F&B company is partnering with AtWorks, an impact-focused entrepreneur support organisation that runs the Circular Impact Market Accelerator (CIMA). The goal of this first-of-its-kind partnership is to find entrepreneurs who can help the F&B industry adopt innovative new solutions to deal with plastic use and waste generated by their operations.

As part of this pan-India pilot covering over 20 Impresario restaurants across 3 cities (Bangalore, Mumbai, New Delhi), the six-month program will offer a platform to find solutions that help reduce the amount of plastic used by Impresario’s restaurants. By using alternatives and channelling plastic waste to recyclable and recoverable means, the two companies will seek to eliminate plastic waste from reaching landfills via a serious push towards plastic circularity.

Says Riyaaz Amlani, CEO & MD, Impresario Handmade Restaurants, “Sustainability is an important part of our DNA, and our philosophy of ‘minimal intervention, maximum upcycling’ has played a big role in our design process over the years. While we’ve been taking small steps here and there to run a more environmentally conscious enterprise, this partnership with AtWorks will really help us channel that vision into concrete action. Our internal teams are constantly thinking about how we can reduce our plastic usage and look to more sustainable alternatives, and this accelerator program will help us identify entrepreneurs and startups that can provide real-world solutions. At the end of the study, we hope to create a playbook of sustainable practices for the F&B industry in India, and drive adoption of the same over time.”

FHRAI urges GOI to promote domestic tourism through Dekho Apna Desh Pledge campaign

The Federation of Hotel and Restaurant Associations of India (FHRAI) has appealed to the Government of India to aggressively promote domestic tourism in the New Year. The apex Hospitality Association has pressed on the need to encourage local tourism under the Ministry of Tourism’s Dekho Apna Desh Pledge campaign while the country remains closed to international tourists. India’s Tourism and Hospitality sectors have incurred the largest collateral damage of the COVID19 pandemic and every small or big step to revive the sector will be crucial in the long-term health of both the sector and the country’s economy. The FHRAI has recommended incentivizing domestic tourism by offering tax exemption under 80C of up to INR 50000/- to Indians which will encourage them to travel.

“The Hon’ble PM has always spoken about how important Indian Tourism is to the country. We believe that with the right kind of messaging and support from the Government, India’s domestic tourism could flourish. Make in India or Vocal for Local initiatives are on the same line as Dekho Apna Desh and there couldn’t be a more opportune time to push the throttle on promoting domestic tourism. The Government could allow valid GST hotel bills of any State other than the home State of the Individual assessee exempt under section 80C for an additional amount of INR 50,000/-. The potential additional tax saving will encourage citizens to travel within India and will give impetus to hotels as well as ancillary industries,” says, Gurbaxish Singh Kohli, Vice President, FHRAI.

The hospitality and Tourism sector accounts roughly for 10 percent of India’s GDP and employs nearly 9 per cent of India’s working population. With zero foreign exchange earnings and less than 25 per cent of pre-pandemic revenues, the sector is facing an existential crisis. The total loan outstanding to the Hospitality industry is approximately INR 55,000 Cr and the value at risk for the hospitality and tourism sector is at approximately INR 10 lakh Cr. If favourable initiatives and policies are not drawn for survival of the Hospitality sector then at least 40 to 50 per cent restaurants and 30 to 40 per cent hotels in the country will shut down, resulting into millions of job losses.

Source

opportunities-for-women-in-tourism-increasing-across-middle-east

Fewer than one in 10 tourism workers in the Middle East are women though this proportion is steadily increasing, new research has found. The Regional Report on Women in Tourism in the Middle East, released today by the World Tourism Organization (UNWTO) and the Ministry of Tourism of the Kingdom of Saudi Arabia, highlights the progress that has been made, as well as opportunities to further advance gender equality in the sector.

The new publication, which complements the Global Report on Women in Tourism, Second Edition, was compiled within the framework of the Saudi Arabia G20 2020 Presidency. It highlights the positive steps that have been taken at a policy level in recent years while demonstrating the work still needed to achieve UN Sustainable Development Goal 5 in the Middle East, particularly when compared with other world regions.

The key findings of the report show that:

• 8% of people employed in tourism in the region are women, compared to 16% in the overall economy of the region. At a global level 54% of people employed in tourism are women compared to 39% in the broader global economy

• Women are well-educated but not entering the tourism workforce.
  Women have higher rates of tertiary education than men in general yet remain considerably underrepresented in employment.

• The public sector is leading the way for women in leadership roles.

Source

Apeejay Surrendra Park Hotels unveils new brand, Zone Connect

Apeejay Surrendra Park Hotels Limited launches Zone Connect, a limited service brand under its Zone by The Park portfolio. Zone Connect channels its inimitable spirit and design ethos of Zone by The Park. The brand has been launched with 4 Zone Connect hotels, all under management contract, in Coimbatore, Goa and Port Blair. The hotels are slated to open in the first half of 2021.

Zone Connect Coimbatore will have 55 contemporary designed rooms, an all-day dining, bar and a banquet which makes it an ideal business hotel. This is the group’s second hotel in the city, after Zone by The Park Coimbatore, which was launched in 2014.

Zone Connect Goa in located in bustling Bandez (north of Goa) and will house 49 rooms with an all-day dining, a bar, banquets, a pool, a spa and a salon. It is expected to open in the first quarter 2021.

Zone Connect Port Blair will consist of 25 rooms, a restaurant, a bar, a banquet, a spa, and a pool.

Zone Connect Tirupati with 88 rooms, all day dining and banquets.

Vijay Dewan, Managing Director, Apeejay Surrendra Park Hotels Limited said, “We are delighted to launch Zone Connect under our social-catalyst brand, Zone by The Park. It borrows from the ethos of Zone by The Park in being interactive, creative and contemporary. We are excited to have signed three hotels so early on. Zone Connect will bridge the gap for quality accommodation in Tier II and Tier III cities and will give the hotel owners opportunity to grow their business with a reliable and thriving brand.”

Source

Chef Dayashankar Sharma bags Chef Of the Year Award Greater London 2020

The Asian Food and Restaurant Awards (AFRA) paid homage to Asian hospitality, services and supplier sectors through an online event recently. Born & brought up in a small village- Bhojpura Kalan (Rajasthan, India), Michelin Plate Winner Chef Dayashankar Sharma was awarded as the Chef of the Year Award Greater London 2020 by the fraternity.

AFRA recognized the achievements made by industries leading figures from “South Asians across the UK”. Continuing its winning ways, Michelin Plate Winner Chef Dayashankar Sharma being declared Chef of The Year for Greater London continuously second time. Known for pairing classic flavours with sumptuous new ideas, Chef Sharma’s new vegan dishes including Lotus root & asparagus with red peppers, cooked with cumin, turmeric & dry ground mango, and Stem broccoli with crushed black pepper, roasted cumin & lime juice gained lot of traction earlier last year among customers.

Trained from honing an impeccable reputation right from the beginning across 32 years of culinary experience, Chef Dayashankar Sharma has become recognized for pairing time-honored tradition with contemporary ideas and creating his food with full commitment and passion for every occasion. Chef Sharma also holds classes on Heritage recipes of India for Foreign Hospitality students in London.

Hotel occupancy levels improved to 35% in November 2020 on back of domestic travel: JLL

With the emergence of recovery indicators, the hospitality sector has also witnessed a revival in room night demand in the last quarter of 2020, as compared to the previous quarters of the year. Occupancy levels have grown month on month since September 20 to cross 35% sector-wide in November 20 (as per STR data), which is the highest since beginning of the nation-wide lockdown in March 20. The revival of the sector has primarily been driven by leisure ‘revenge travel’ during weekends and the festival season, weddings and food & beverage demand.

Goa, India’s most sought-after leisure market, witnessed considerable growth in recent months achieving a market-wide occupancy level of almost 55% in November 20. Luxury and upper upscale hotels in Goa performed well in November 20, achieving healthy occupancy levels ranging between 60% and 70% as compared to occupancy levels in Nov’19 that ranged between 65% and 75%.

“Domestic business travel is expected to pick-up pace from March-April 21 onwards, as employees return to workplaces and travel advisories by companies are softened. Additionally, domestic leisure will continue to drive occupancies across the country. F&B demand will continue to grow as eating out will increase albeit cautiously” said Jaideep Dang, Managing Director, Hotels and Hospitality Group, South Asia, JLL.

Source

NEWS | Service industry staff in Abu Dhabi must have fortnightly COVID-19 tests

From January 10, 2021, employees working in the sectors outlined above will be required to get tested for COVID-19 every two weeks. Employers are required to cover the costs of testing.

The directions are “in line with the COVID-19 preventive measures in Abu Dhabi and aim to create a safe and healthy environment while limiting the effects of the pandemic”.

All individuals who have been vaccinated are exempt from testing.

MoT conducts 'Dekho Apna Desh' webinar on ‘Secrets and Delights of Indian cuisine’

In partnership with the National e-Governance Department, Ministry of Electronics and Information Technology, Ministry of Tourism recently conducted Dekho Apna Desh Webinar series called 'Secrets and Delights of Indian Cuisine.' Presented by Dr. Aruna Sharma, retired IAS officer of MP Cadre batch 1982, the webinar was held to discuss the significance of Indian cuisine. She highlighted the role of immunity-boosting locally grown food grains and vegetables.

India is a melting pot of different cultures as it incorporates various regional dishes, cooking styles, locally available unique spices, grains, vegetables, and fruits.   Indian cuisine provides a balance of taste and health.

With the landscape, dialect, culture, and food habits changing every few kilometres, the country offers a plethora of food varying in cooking styles across different regions. This aspect reflects in forms of food available at homes, streets, or fine dining venues in India.

The 'Dekho Apna Desh' series captured this diversity to reverberate 'Ek Bharat Shreshtha Bharat.'

Rupinder Brar, Additional Director General, concluded the webinar by mentioning the variety of cuisines, food trails accessible in India. She further highlighted the Ministry of Tourism's initiative called Incredible India Tourist Facilitator (IITF) Certification. This certification encourages the citizens of India to participate in the Tourism Industry actively.

Source

FSSAI notifies standards for fortification of processed food products

The packet of noodles, pasta or rusk that you pick up may soon come with added vitamins and minerals. After setting fortification standards for staples, the Food Safety and Standards Authority of India (FSSAI) has notified norms for permissible levels of micronutrients for fortifying processed food products such as breakfast cereals, biscuits, breads, rusks, pasta, noodles, buns and fruit juices.

Companies that make such products can fortify them with micronutrients voluntarily. Also, products that are high in fat, salt and sugar will be “excluded” from the fortified processed foods category.

“Fortified Processed Foods may have fortified staples as raw materials and/or fortified with permitted micronutrients and additives as specified under the Food Safety and Standards (Food Product Standards and Food Additives) Regulation, 2011,” stated the latest notification.

Permissible levels

The FSSAI has restricted the amount of fortification that can be added to 15-30 per cent of the average daily dietary intake levels. This has been done to ensure balanced consumption of micronutrients fortified products. “The Fortified Processed Food shall provide 15-30 per cent of the Indian adult RDA (Recommended dietary Allowance) of micronutrient, based on an average calorie intake of 600 kcal from processed foods (approximately a third of daily energy requirement for an adult),” it said.

Companies will be able to fortify the products with iron, folic acid, zinc, vitamin B12, vitamin A, among other micronutrients. The notification has defined the levels of these vitamins and minerals per 100 gm. For instance, iron levels have been set at 1.4-1.7 mg per 100 gms of cereals.

Source

Marriott International Expands Footprint In Japan In 2020

Marriott International, Inc. (Nasdaq: MAR) today announced the expansion of its footprint in Japan with the debut of six of its hotel brands in the country in 2020. Newly introduced brands include AC Hotels by Marriott, Aloft Hotels, EDITION, JW Marriott, Fairfield by Marriott and Ritz-Carlton Reserve. With these additions and other openings during the year, the company will end 2020 with a total of 63 open properties in Japan represented across 18 brands.

“With its beautiful contrasts between modernity and traditions, future-forward cities and breathtaking rural landscapes, Japan has always been an important market to Marriott International as a preferred destination for travelers,” said Rajeev Menon, President, Marriott International Asia-Pacific (excluding Greater China). “Our expanded portfolio with highly distinctive brands provides travelers in Japan with more choice to meet their needs and interests across a wide range of segments.”

From Neon City Lights to Powder Snow Skiing, Marriott International’s Luxury Brands Invite Travelers to Rediscover the Beauty of Japan

Source

Hotels, restaurants in Mumbai to ring in the new year at 10.30pm

Adapting to the new Covid-19 night curfew guidelines, city hotels and restaurants have decided that they will ring in 2021 an hour and half early at 10.30 PM.

The Hotel and Restaurant Association of Western India (HRAWI) has asked its members hotels and restaurants in the State to gear up for early celebrations on New Year’s Eve. With the State announcing a curfew post 11 pm, hotels and restaurants have decided to ring in the New Year Eve celebrations an hour and half early. The HRAWI has opined that ending the year earlier is a fitting tribute to Hospitality Industry's never say die attitude and welcome the New Year filled with hope and promise. The Association has also stated that while the curfew will disrupt Hospitality industry’s plans, it appreciates the Government’s pre-emptive measures to allay any threat of the pandemic’s second wave.

“Like every year, Mumbai will have its celebrations this year too, albeit a little earlier. The Government is doing its best to help keep its citizens safe and we see the intent behind the decision. But if it’s celebrations that Mumbaikars want, we will give it to them while ensuring that all norms and safety measures are adhered to. This is probably even better as people will get to be at their homes at midnight to bring in the New Year with their families,” says Mr. Sherry Bhatia, President, HRAWI.

source

Bastion of Alpine hospitality, Badrutt’s Palace, reopened for the winter season

Badrutt’s Palace, reopened its doors recently with 40 newly renovated rooms and suites, an array of magical festivities, culinary highlights and new spoiling winter packages for guests to enjoy St. Moritz to the fullest. Leveraging the hotel’s spacious layout, plentiful facilities, expansive grounds and close proximity to the slopes, the team has been carefully refining the offering to protect the health and safety of guests and staff, while ensuring the much-loved magic of the Palace remains throughout the winter season.

This Christmas and New Year, the palace has prepared a charmed programme of festivities and spectacular decorations by famous production artist Vincenzo Dascanio. The magical events to unfold over the festive period will include Christmas Afternoon Tea at Le Grand Hall, followed by a Christmas Dinner at Le Restaurant on the 24th and 25th December, and the annual Egg Nog Party on Christmas Day with live classical music. To end the year in style, the Palace will host exclusive New Year’s Eve dinners across its award-winning restaurants, including a four-course menu at Le Restaurant and Le Grand Hall in true Palace tradition.

Newly-appointed Executive Chef Maxime Luvara brings with him extensive international experience and an innovative spirit to create a progressive gastronomic journey to suit every palette. As the leading dining destination in St. Moritz, Badrutt’s Palace Hotel is home to an eclectic variety of acclaimed restaurants. Awarded a second Michelin star earlier this year, Andreas Caminada’s IGNIV promises inspired sharing dishes and contemporary interiors designed by Patricia Urquiola. Matsuhisa – located in what was formerly Europe’s first?indoor tennis hall – is the signature Japanese-Peruvian restaurant by the eponymous and world-famous chef Nobuyuki Matsuhisa. Guests can retreat to vintage cigar lounge Renaissance Bar for a nightcap or cigar by the big stone hearth. Just across the road is 1658-built Chesa Veglia, the oldest ‘peasant house’ in St. Moritz. As Swiss as can be, its eateries are a reminder that Italy is only 40 miles south — the Italian-speaking waiters are often told that the pizza at Pizzeria Heuboden rivals the finest from their motherland.

FHRAI delegates meet Government officials in Telangana, requests industry status for hospitality sector

A delegation of the Federation of Hotel & Restaurant Associations of India (FHRAI) and the South India Hotels & Restaurants Association (SIHRA) under the leadership of D V S Somaraju. Hon. Treasurer, FHRAI and Executive Committee Member, SIHRA met with the Principal Secretary, MAUD. Government of Telangana, Arvind Kumar, and Jayesh Ranjan, (IAS) Principal Secretary (I&C) & IT requesting for the Hospitality sector in the State to be granted Industry status. D.V.S. Somaraju submitted a representation on the subject. The apex Hospitality Association has also requested the Government to reduce the number of licenses for the Hospitality sector through the introduction of a single-window clearance system. The FHRAI has pleaded to the State Government to accord industry status to help revive and augment the hospitality sector’s growth.

“The Government of Telangana has been always on the forefront with progressive measures and policies aimed for socio-economic development in the State. Its pioneering efforts in Ease of Doing Business have shown the way forward for other States in the country to emulate. However, today the Hospitality industry is waging a battle for its survival amidst increasing requirements of working capital vis-a-vis negative cash flows, threats of insolvency, and millions of job losses. Under such circumstances, giving Hospitality the status of the industry will give it the much-needed support from the Government,” says D.V.S. Somaraju.

Burger Singh aims to tap South in 2021; eyes 100cr revenue

Burger Singh, an Indian brand of fusion burgers is planning to expand in Southern states aggressively post-pandemic. With the current presence in Hyderabad, the company plans to enter Bangalore and Chennai in 2021. The company has gone from being present in eight cities in Feb 2020 to 12 cities in November 2020.

“We have great unit level economics on the smart store format and we have had a lot of success in franchising that model,” said Kabir Jeet Singh, CEO and Co-founder at Burger Singh in an interaction with ETHospitalityWorld. With 50 points of sales currently, Singh expects to take the company to 100 + point of sales by the end of 2021.

Source

The Leela Ambience Convention Hotel announces new staycation package

The Leela Ambience Convention Hotel has introduced an immersive and luxurious staycation package to pamper their guests and leave them spoilt with unlimited choices.

The hotel’s distinctive and festive ambience with a very special Christmas tree will elevate the yuletide spirit. The star attraction will be a beautifully crafted life-size Gingerbread House that will host a one-of-its-kind Christmas carnival inside serving an array of lip-smacking delicacies such as marshmallows with delicious hot chocolate, warmed cookies, chocolates, Christmas cakes and more. Adding to the festive fervour, Christmas Carols will be sung by the choir on 24th and 25th December. Christmas isn’t complete for kids without meeting their dearest Santa Claus. The hotel has specially planned “Meet the Santa” activity from December 22nd to 25th for them.

Those looking for an intimate family outing within the city would love the dreamy packages that can be personalised and upgraded as per one's preference. The hotel has planned an array of enchanting experiences that will be loved by guests of all age groups. With inclusions such as accommodation for two along with breakfast and an option to choose between a eclectic 5 course set menu for dinner at Dilli 32, their Speciality Indian restaurant or an exquisite unlimited beverage option paired with delectable sharing platters and canapes at Club Cuba and poolside celebration with a live band performance and DJ, the hotel is all set to delight you. Guests will also get a 20% off on culinary experiences during their stay. The package also includes a voucher worth INR 1000 for the Gingerbread House that can be redeemed for shopping Christmas special goodie.

Source