5 MINUTES WITH SAIF EDDIN MOHAMMED, GM OF SAFIR FINTAS HOTEL, KUWAIT

In an interview for Hospitality News ME, Hodema consulting services caught up with

Saif Eddin Mohammed, general manager of Safir Fintas Hotel, Kuwait, to discuss the evolution of Kuwait’s hospitality scene and get the lowdown on Safir Fintas Hotel’s sustainable strategy.

What can you tell us about Safir Fintas’ sustainable development strategy?

We started the energy-saving program in 2016, and we received an appreciation certificate from Kuwait’s Ministry of Electricity in 2018 in recognition of the hotel’s energy-saving efforts and for our role in the MEW’S program in rationalizing the consumption of energy in 2018 – 2019. Safir Fintas Hotel has the Environmental Impact Assessment License 2021 issued by The Environment Public Authority – Kuwait. The following initiatives are being implemented and followed by our Green Team committee: energy and water to improve energy efficiency, upgrade lighting, cooling and maximize natural light and airflow wherever possible; healthy food options for guests and colleagues, waste management, supply chain and procurement; commitment to the community through the participation and the involvement in environmental causes, events and associations; and ongoing training in sustainability to create a green culture in the hotel.

How do you think the hospitality industry in the MENA region will pivot post Covid-19? Do you believe we will witness new trends?

The outlook is very promising, and all projections appear optimistic. In Kuwait, business has started to return to normal in many sectors, especially the hotel industry. The dynamics have changed, and we have to adapt to new business trends and travel requirements. Digitizing and personalizing the guest experience, capitalizing on the leisure market and offering F&B venues are key to meeting guests’ expectations. The local market (staycation) represents a significant share of the pie, in addition to the other basic segments, and sustainability will have a bigger impact on future planning for any industry, especially hospitality.