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Thalias Newsletter January 2018

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In the early days of January, it’s possible to look ahead with fresh hopes for fresh beginnings and a genuine sense of optimism even as events in far-away places threaten to disturb one’s equilibrium. But it’s important to focus on your own sphere of influence and what can be achieved within that, without being distracted by the noise and fury abroad. With business, as in life, the trick is to forge ahead. And this year promises much forging for Thalias, with plenty of projects in our fire. It wouldn’t be possible though without an unflinching commitment to doing, regardless of what others do. I look forward to presenting the results of our labours to you in due course.


In the meantime, I wish you and everyone near you the brightest 2018, full of new possibilities, opportunities and the resolve to forge ahead, no matter what.


Happy New Year!


Yours sincerely,
Arnaud Darc,
CEO and Chairman Thalias Hospitality Group
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Our own report card on corporate social responsibility

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Last year Thalias decided to formalise its approach to corporate social responsibility (CSR), and selected a team made up of staff members from our administrative headquarters and each individual outlet.The goal is to create a sustainable system for managing our waste, and reducing — or, where possible, eradicating — disposable plastics and other damaging materials from our daily operations.

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Makro makes the move to Cambodia

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Cash and carry bulk wholesaler Makro has made the move to Phnom Penh, adding Cambodia to its fields of operations, which include South Africa, Argentina, Brazil, Colombia, Peru, Venezuela, the UK, Belgium, Netherlands and Thailand. In common with its branches in Belgium, Brazil and Thailand, the Phnom Penh branch is open to the general public as well as industry professionals.

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FOCUS ON -- the long-lost flavours of long pepper

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Today, it’s a rare menu that features dishes seasoned with long pepper, but this sweet spice used to be much more commonly used in medieval and renaissance kitchens than the familiar black corns we use today. However, long pepper is enjoying a resurgence as more people come alive to its sweet, complex flavours blending hints of nutmeg, vanilla, cinnamon and cardamom: a sweet, pungent spice that is perfect not only for savoury dishes, but also makes a beautiful addition to fruity desserts. And on goat cheese it’s simply sublime…

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