Condé Nast to open GQ and Vogue restaurants in Turkey and UkraineSophie Maden, 22 September 2011, 3:00pm Be the first to commentVogue and GQ publisher Condé Nast has announced it will open branded restaurants in Kiev and Istanbul next year, as part of a plan to target high-end consumers worldwide.Vogue Cafe, Moscow: established by Condé Nast last yearThe publisher established Condé Nast Restaurants, part of Condé Nast International, in August last year.Now the Vogue Café, Kiev, and GQ Bar, Istanbul, are set to join Moscows Vogue Café, GQ Bar and Tatler Club.Stuart Nielsen, director of restaurants for Condé Nast International, said: “Turkey and the Ukraine are both exciting emerging markets with a strong appetite for luxury brands in retail and hospitality. Vogue Café and GQ Bar address this powerful consumer desire.”Condé Nast is working in partnership with the Otrada Luxury Group in the Ukraine, and the Dogus Group in Turkey, to launch the outlets.Nielsen said more openings would be announced in the coming months, including in Asia, the Middle East and Latin America.Condé Nast will also launch mens title GQ to a Turkish audience for the first time in March next year. The magazine, edited by Mirgun Cabas, will be published under a licensing agreement between Condé Nast and the Dogus Media Group.Last week, Condé Nast announced it would open its own college in London offering Vogue-branded fashion courses.
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)
With my company DESITA I have always payed great attention to what is happening in the Middle East countries, whose retail and hospitality business are becoming very interesting because of their many nuances and the possibility they offer.
Accordingly to what recently published by the HotelierMiddleEast website, the 2011 hospitality scenario in Middle East is going to experience three different trends: back to the origins and to healthy food, casual F&B concepts and the raise of social media marketing.
Many of the expert interviewed stressed that the economic crisis has hit those country too and that consumers have become more cost and health conscious. This automatically translates to a return to the traditional, local food and beverages which are less expensive, healthier and – last but not least – more sustainable.