Today, we’re joined by Katarina Railko, a leading voice in the hospitality sector with deep expertise in the travel, tourism, and events industry. We’ll be exploring the evolving landscape of guest expectations, focusing on the critical role of health and safety in the luxury market. Central to our conversation is the recent achievement by Sharjah Collection by Mysk, which earned the prestigious FoodCheck certification for two of its retreats. We will discuss the strategic thinking behind pursuing such rigorous international standards, how these certifications translate into tangible operational changes, and the challenges and rewards of embedding a culture of safety into the very fabric of a high-end guest experience. Finally, we’ll look ahead at how these trends are reshaping the future of luxury hospitality.
Congratulations on the certifications. Could you walk us through the decision to pursue Intertek Cristal’s FoodCheck standard for Mysk Al Badayer and Al Faya Retreats, and what were the most critical steps your team took to implement the HACCP-based methodology on-site?
Thank you. The decision was driven by a core principle: our guests not only demand but truly deserve the absolute highest standards, especially when it comes to their well-being. It’s an essential part of delivering that bespoke, memorable experience we promise. Pursuing the FoodCheck standard wasn’t just about getting a certificate; it was about embedding an internationally recognized system into our daily operations. The most critical step was adopting the HACCP methodology, which required us to fundamentally shift our mindset from being reactive to being proactive. We had to meticulously plan, identify every potential food safety risk in our chain, and then prioritize how to manage and control those points effectively, long before a problem could ever arise.
Samir Ahmed noted that travelers now demand proof of higher safety standards. How does the FoodCheck certification translate into tangible, daily changes in your kitchens, and could you share a specific example of a process your team improved to enhance guest confidence and safety?
That’s an excellent point, because this certification lives in our actions, not on a piece of paper. The most significant tangible change is the constant, systematic monitoring. It’s no longer just about a chef’s intuition; it’s about data and verifiable checks at every stage. For instance, think about the journey of a single ingredient. Before, we checked it on arrival. Now, under the FoodCheck system, we measure and record its temperature and condition through multiple mandatory control points—from the delivery truck to the storage unit, to the prep station, and finally to the pan. This meticulous process provides the assurance guests are looking for. They may not see every check, but that rigor is what allows them to relax and dine with complete confidence, knowing we are proactively managing every detail for their safety.
Implementing new standards involves routine audits and measuring control points. What was the most challenging aspect of this ongoing process for your staff, and how has mastering it ultimately elevated the bespoke, memorable experience you promise to your guests at your retreats?
The most challenging aspect was initially the intensity of the routine audits. It requires a new level of discipline to consistently document and measure every control point throughout the food chain, day in and day out. It’s a significant cultural shift. However, once the teams mastered this, it became empowering. By making world-class safety and hygiene practices second nature, we’ve built an incredibly strong foundation. This allows our culinary and service teams to focus their energy on creativity and personalization—the very essence of a bespoke experience. Knowing that the safety management system is flawlessly in place frees them to craft those unique, memorable moments that guests will cherish, without any underlying concerns. It has truly elevated our ability to deliver on that promise.
What is your forecast for the evolution of food safety and hygiene expectations in the luxury travel sector?
My forecast is that this level of scrutiny will become the undisputed baseline, not a differentiator. The pandemic permanently changed the decision-making process for travelers; they now actively seek out proof of safety, and this trend is here to stay. In the luxury sector, vague assurances will no longer suffice. Guests will expect to see visible, internationally recognized certifications like FoodCheck as a standard part of a property’s credentials. The future of luxury hospitality will be defined by transparency and trust. Proactively managing and communicating robust health and hygiene protocols will be just as important as the thread count of the linens or the quality of the amenities in building a hotel’s reputation and retaining the confidence of discerning guests.
