Pep Lozano, the new general manager at Ritz-Carlton Doha, talks to HME.com about the importance of F&B and the 2022 World Cup...
You’re a fairly new addition to the Ritz-Carlton Doha team; how are things going so far?
I’ve been at the property for just over three months, and so far, so good! I have been focusing on my team, on the needs of the staff and the customers, understanding exactly how the business works and what’s going on in Doha. So it’s really about getting to know the team, the property and the area.
From what you’ve seen, are there any areas you want to focus on or change in future?
Well my background is in food and beverage, so I’d really like to focus on our dining concepts. I believe F&B plays a very big role in a hotel; I mean, you go to a hotel not just to sleep, but to experience other things that please your senses — hence the reason we host the Festival of Senses.
[The fourth Festival of the Senses ran from May 10 to 15 this year at the Ritz-Carlton Doha, showcasing special guest chefs, culinary masters, artists and artisans from around the globe.]
When you go to a hotel, it’s not just about a good bedroom; nowadays, you need a lot more: excellent dining options, a good spa, and the overall experience must make you feel better than you would at home. That’s the appeal of going to a hotel.
Events such as the Festival not only create momentum and offer something different for the guest, but also present new challenges for the employees. It’s great training for them.
During your time in Doha so far, how have you found the city’s F&B scene?
You know, it’s amazing to find a city where there is such a great variety of restaurants. You have probably as many brands and luxury options as Paris, London or Madrid; there are three-star Michelin chefs here, chefs have access to the best products, there are whole range of different cuisines available from different parts of the world — it’s very impressive.
So I think the standard here is really up there with the best.
The Middle East hospitality industry is a highly competitive market; what kind of role does F&B play in helping a hotel stand out from the crowd?
When you go to a restaurant in a hotel, it’s not just about the food — it’s about the service, the feeling, the lighting, the music. It’s interesting, actually, that sometimes you find a restaurant with great food, but the ambience is all wrong and people tend not to go back there. So it is important that every element works well together.
Nowadays, especially in this part of the world, people want to go out, they want to have fun; so it’s a great clientele here, because they are willing to go out and explore new things.
For me, restaurants play a very important role in society: I believe that it’s round the table that you relax, make the best partnerships and have a good time.
Food is increasingly important. And I think the trend is changing from the formal, fine-dining set-up to a more informal yet still refined and luxurious type of dining.
People want to go somewhere they are going to have a good time; the whole thing has to be an experience.
What’s your view on Doha’s status as a tourism destination?
Doha is a growing city; people want to do things. We are really rooting for the 2022 bid — this will be a great event which could really position the city.
Doha plays a great role in three main areas: one is educational and cultural. We have just opened the Cultural Village, plus we have the Qatar Foundation, which plays a great role in offering education and services.
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Then in the business arena, the Convention Centre is going to play a major role; this will be the biggest centre in the Middle East, and I think it will help the city grow a great deal.
And the other area is transport, with the new airport due to open this year, and Qatar Airways going from strength to strength. They will play a key role in developing the market and the city’s standing as a destination.
So I think overall the future is bright, and I hope that in November we will be celebrating a successful bid for the World Cup 2022!
And finally, what is the best thing about your role?
To me, one of the great things about being a hotelier is that you are serving the guest and pleasing people. And at the end of the day, the most rewarding thing is when someone says ‘thank you, that was a great stay’ or ‘a great meal’. It’s wonderful to hear that.
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