Tag Archives: horeca

Ixsir it means Elixir: in vino veritas

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I am writing from Beirut, the very active and beautiful Lebanese capital.  I’m here to visit the Horeca Exhibition, to meet with some potential clients and to attend to BIFEX where I’ve been invited as speaker.

Today I wish to share with you a great experience I had last Sunday in the suggestive country side. I had the pleasure to visit a wonderful vineyard and winery.

“The vision behind the wines IXSIR is to reveal the best local Lebanese sometimes forgotten for generations. Created by friends sharing a common passion for wine and Lebanon IXSIR is the culmination of their dream. They managed to develop fine wines that will be forever associated with the land of their ancestors. The wines IXSIR combine a rich variety of grapes grown on land carefully selected to symbolize the diversity of Lebanon. Batroun, north to Jezzine, south through the Bekaa Valley to the east, the vineyards chosen include everything the country has to offer. Winemaking and aging in cellars are above which rests the mansion. Located on the hills of Batroun, this bastion of regional heritage dates from the 17th century and overlooks a modern vineyard whose heart is sustainability priorities. It combines all the resources of the earth to give birth to wines that reveal the secrets”.

Trust me, the wine has a great taste but what surprised me the most is that this winery was selected by the CNN as one of the greenest building in the world; and what a building.

Well, I believe in this case images talks more than words, therefore, please enjoy:

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How to achieve Sustainability in the Restaurant Industry

The notion of sustainability will remain for countless years to come. No matter if you’re talking about the product design, agriculture, construction, food or restaurant industries, sustainability is at the forefront.

While most industries are developing more sustainable approaches to products and services, the food and restaurant industries are making tremendous headway, in alliance with health and environmentally-conscious consumers.

Nowadays, consumers are taking note of how they eat and are taking strides to make changes. Not only do they want healthier foods on their tables, they want a cleaner, healthier planet. In fact, an increased portion of food dollars are being spent at local farmers markets, as well as an overwhelming number of consumers taking part in Community-Supported Agriculture (CSA) programs.

Furthermore, the One Green Score for One Earth sustainability research study revealed some 63% of those surveyed said they were extremely committed to buying sustainable goods. It doesn’t stop there. More and more, consumers are taking on the task of self-farming. In fact, Forbes predicts that by the year 2018, 20% of all food consumed in U.S. cities will come from rooftop and parking lot farms.

The restaurant industry, one of the most wasteful industries in the world, as a whole is seemingly tackling sustainability in its own way as well. By adopting certain practices such as utilizing solutions like Foodem to purchase sustainable, organic food products, putting food education at the heart of their businesses, realizing industry partnerships are mandatory, creating ways to reduce and reuse food waste and being environmentally-conscious when designing and building dining locations, the restaurant industry has finally wrapped its head around what needs to be done, even though there remains tons to accomplish.

To put the vision of sustainability and the restaurant industry into perspective, check out Chef Arthur Potts-Dawson’s enlightening Ted Talk.

via Sustainability and the Restaurant Industry: It Can Be Achieved | Foodem.com.

Come and visit us at HOST – Milan!

Back from Dubai – but planning to go back soon since many are the projects and the events linked to sustainability and retail in the whole Middle East Area – we are already very busy organizing our participation at the upcoming HOST exhibition taking place in Milan from Oct. 21 to Oct. 25

With its 1445 exhibitors, 40 countries involved, 125.000 trade visitors and visitors from 141 countries, HOST can be certainly defined as the most important event for the HoReCa and Hospitality business sector worldwide. Host confirms itself the leading international date for the b2b system of hospitality with 6 specialized events: Professional restaurant services, Bread/Pizza/Pasta, Bar/Coffee Machines, Ice cream parlors/Confectioner’s, Coffee, Hotel&Spa Emotion.

We have been invited to bring our expertise by three exhibitors: FCSI, Smeg and Emainox.

FCSI (Pavillion 6 – A 03/ C 02) Meet the FCSI expert:  Norman Cescut will be available to offer you a free 30 minutes consultancy. Please check availability at the FCSI booth or contact norman(at)desita(dot)it  previously to fix an appointment.

FCSI has also organized a well balanced set of conferences and public seminars. We would like to bring to your attention the conferences scheduled on Saturday 22nd, where Sustainability will be the protagonist, with the presentation of an interesting case study – NH Hotels – and a public seminar about technology and sustainability in the Catering industry.

Smeg (Pav. 3P Stand B54 C57) Smeg Foodservice Solutions is Smeg division dedicated to satisfying the requirements of catering professionals. As Smeg’s Foodservice agent for the Middle East area with DESITA SHOWFOOD division, we will be available to present you the full line of equipments and new interesting products, providing you with all the requested technical information.

Emainox (Pad. 14 – Stand: H28-H34) – Emainox is specialized in the production of elements for professional use for the distribution and display of food. SHOWFOOD by DESITA is EMAINOX official agent for the Middle East area and our technical knowledge of their production is available to you to reply to all your questions concerning also the newest appealing products.

As you can imagine, our agenda will be a very hectic one, but we will be really happy to meet you – we suggest you to send us an email, contacting Norman directly at norman(at) desita(dot)it with you preferred meeting date and time.

Looking forward meeting you at HOST!

An agreement to boost Lebanon HoReCa business

Among the exhibitions and trade shows we attended to during these first months of 2011, Beirut’s HORECA 2011 was the most surprising.

Despite the turmoil hitting the region, HORECA 2011 welcomed its many visitors – almost 6,000 a day – with a great number of exhibitors and many interesting meetings.  But what is more important for the whole Ho.Re.Ca regional business, was the signing of an agreement that will certainly boost the turnover in the Lebenon region: the Beirut Capital of Taste Charter. 

In doing so, Mr. Fady Abboud, Minister of Tourism, Mr. Mouhamad Choucair, President of Commerce, Industry, and Agriculture of Beirut and Mount Lebanon, Mr. Nehmat Frem, President of the Association of Lebanese Industrialists, Mr. Pierre Ashkar, President of the Federation for Tourism Association and President of Lebanese Hotel Association, Mr. Paul Ariss, President of the Syndicate of Owners of Restaurants, Cafes, Night Clubs and Pastries, Mr. Georges Nassrawi, President of the Syndicate of Lebanese Food Industries, Mr. Nouhad Dammous, President of ADFTH, and Mrs. Joumana Salame, Managing Director of Hospitality Services, all united to put Beirut on the map as a world leader with its international standards in terms of innovation, inspiration, know-how and conviviality.

“We are very thrilled to have this charter finally signed”, said Mrs. Joumana Salame, Managing Director of Hospitality Services. “We have been working on this plan for the past 3 years, and we strongly believe that Lebanon will be up to the title it has been awarded”

By bringing together European and Middle Eastern countries and strengthening Lebanon’s international bonds, Horeca serves not only as an economic boost adding to the development of the country, but also as a tourism attraction, by enticing hundreds of thousands of visitors yearly.

DESITA, showfood and ECOFFEE are among the companies who have already benefited from the Beirut Capital of Taste Charter, with great projects done and to come and the foreseen participation at HORECA 2012, where we will present the best Italian shop concept design, the best catering equipment products and the most innovative practices to bring sustainability in the Ho.Re.Ca. & Hospitality sectors, food Retail and Franchising. (Picture Credit: Hospitalitynewsmagazine)

Interested in meeting us? Here is our agenda for the next three months!

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The next few months are among the busiest ones for those who work in the Retail Food sector. The followings are the most important event to which we will attend – just in case you are interested in meeting us personally!

Jan. 21-21 Greencity , Paris. International Business Convention

Jan.22nd – 26th , Rimini (IT) 32nd SIGEP, International Exhibition Artisan Production of Gelato, Pastry, Confectionary and Bakery  

Feb. 19th -22nd Sapore– Tasting Experience, Rimini (IT) it represents the entire beverage, food and seafod market for the Ho.Re.Ca. channel (a sector that has exceeded 70 billion euros and has further growth prospects)

Get ready to go “wow” watching ECOFFEE’s guerrilla marketing actions that will take place during Sigep! Stay tuned or participate to this important event!

Feb. 26th-March 2nd Euroshop Düsseldorf (DE). The global retail trade Fair

Feb. 27th– March 2nd Gulfood  Dubai. Gulfood is one of the most important food, drink & hospitality markets worldwide

March 14th-16h FME – Franchising Middle East, Dubai. Franchising Middle East Exhibition is the largest International Franchise Show in the MENA Region.

March 29th– April 1st– Horeca , Biel (Lebanon). The international Tradeshow for the Hospitality and Foodservice Industry