Catering News ME - April 2018

Shaking it up

Connecting F&B professionals with industry knowledge

April 2018

Keventers has big expansion plans for the region

future together HORECA Trade celebrates 15 years of excellence in the UAE P44 - Chef Michael Mina on his new venue Mina Brasserie

On the web Keep up to date with all the latest news, features and much more on our website. www.hotelnewsme.com

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April 2018 // Issue #039

Contents

14 18

What's Cooking?

What's Hot?

Talent

24 GRIF REVIEW

Features 08 //

WHAT’S COOKING? Atlantis The Palm launches reality web series/Last chance to nominate for The Leaders in Hospitality Awards/Anchor Food Professionals launch country wide competition.

14 //

WHAT’S HOT Louvre Abu Dhabi unveils The Art Lounge/Five Guys opens in La Mer/ Heston Blumenthal’s Dinner Restaurant comes to Dubai.

32 //

COVER STORY HORECA Trade on completing 15 years of operation in the UAE.

38 //

THE BUSINESS Sohrab Sitaram, CEO of Keventers on breaking into the Middle East market.

April 2018 Catering NEWS ME

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April 2018 // Issue #039

Contents Director Rabih Najm Rabih@bncpublishing.net

48 //

OUT OF This WORLD A look into the growth of Peruvian cuisine.

52 //

IN FOCUS What to expect at SIAL Middle East 2018.

58 //

SPILL THE BEANS How to make the perfect cup of tea with master tea blender, Sebastian Michaelis.

CEO Wissam Younane Wissam@bncpublishing.net Editor Mahak Mannan Mahak@bncpublishing.net Group Commercial Director

Samer Alloush samer@bncpublishing.net

Sales Manager James Stead james@bncpublishing.net Contributor

Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net

48

Marketing Manager Mark Anthony Monzon Mark@bncpublishing.net Photographer

Hayder Al-Zuhairi

SUBSCRIBE subscriptions@bncpublishing.net

Out of this world: Peruvian

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44 For all commercial enquiries related to Catering News ME contact samer@bncpublishing.net T +971 50 55 97339

38 The Business

Chef Focus

All rights reserved Š 2014.

Opinions expressed are solely those of the contributors.

Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher.

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Catering NEWS ME April 2018

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E ditor's L etter

The Complete Package Mahak Mannan Editor @MahakLFC

ow often would you go back to a venue where you had flawless food, but the ambience and interiors did not match up to the level of taste? As opposed to years back, when the main focus of a restaurant was to put good tasting food on the table, today, operators have to conceptualise the entire package. Even the smallest detail has the potential to leave a lasting impression on guests.

It’s not enough to just have good food anymore, although I would argue that it is the first step and of utmost priority amongst other factors, but creating an environment that will make a guest come back is as crucial, especially at a time when majority of a venue’s profit depends on loyal customers.

Creating a welcoming environment however, does not require splashing out tens of thousands of dirhams, but can be achieved by just getting exceptional service from the staff.

In this month’s edition, we feature two such venues that have gone above and beyond to

provide their guests with an exceptional experience. We have Chef Michael Mina, from Mina Brasserie telling us how the design and service element really brings out the feel of the venue and under The Business section, we feature Keventers, who are building on the sense of nostalgia with their customers.

Our cover story for this month will give you a glimpse into the star-studded team of HORECA Trade, one of the leading food service distributors in the region as they celebrate 15 years of operation.

As the general manager at HORECA says, change is the only constant in the food and beverage business, we could not agree more.

Until next time, enjoy the April edition of Catering News Middle East.

Kind regards, Mahak Mannan

Social Media /Cateringnewsme

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Catering NEWS ME April 2018

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Appointments

Six Senses Zighy Bay Appoints New Pastry Chef

Initiatives

Atlantis the Palm launches reality web series A series of five episodes titled ‘Kitchen Secrets by Atlantis, The Palm’ was unveiled on the resort’s official YouTube channel.

The luxury Hotel has launched a new food and beverage reality web series, ‘Kitchen Secrets by Atlantis, The Palm’ in partnership with San Pellegrino.

The web series will take viewers behind the scenes to unveil the kitchen secrets behind some of the most reputed restaurants in Dubai and explore how hotels create the ultimate dining experience for its guests.

The first season will intro8

Catering NEWS ME April 2018

duce viewers to the artisanal skills of the resort’s chefs with each episode featuring an influencer who will follow an Atlantis chef de cuisine through his day. From the morning coffee with team briefings to making Gordon Ramsay’s famous Beef Wellington or award winning, Chef Gregoire Berger of Ossiano’s gourmet food, viewers will be able to catch all the behind the scenes action of the hospitality industry.

After taking home the title of the fourth most Instagrammed hotel in the world

and launching the world’s first social media suite, ‘Kitchen Secrets by Atlantis, The Palm’ will be the world’s first reality web series launched by a resort on YouTube.

The five minute first episode of this web series went live on Thursday 22 March on the official Atlantis, The Palm YouTube channel, giving immediate access to people around the globe to go inside the minds and kitchens of Atlantis’ chefs.

The series will also be available to watch on in-room TVs for guests staying in the resort.

Omani chef, Ahood Al Owaisah has joined the luxury hotel as the first female pastry commis.

Chef Al Owaisah will be developing her dessert and sweet-making skills in the main kitchen of Six Senses Zighy Bay while making traditional and international treats for the resort’s visitors.

Al Owaisah comes from Barka and is excited to venture in the culinary field with a five-star resort, “At Six Senses Zighy Bay not only do I get to share my passion for sweet things with our guests, but I will also get to learn how to make healthier desserts and experiment with new recipes or update traditional ones,” she said.

Six Senses Zighy Bay is encouraging more women to apply to their vacancies and develop their career in the hospitality sector. The sustainable resort has been welcoming applicants from Oman Tourism College and the National Hospitality Institute.

Wh at' s c ook i n g?

Events

events

Elle & Vire hosts demonstration at Greenhouse

Art With A Heart At Steigenberger Hotel Dubai

Platinum Sponsor

events

Last chance to Nominate: The Leaders in Hospitality Awards 2018 Launched during Art Dubai 2018, Steigenberger Hotel Business Bay has joined hands with Mawaheb From Beautiful People.

An art studio for adults with special needs, Mawaheb welcomes young adults from 16 years of age to develop life skills through art and the German hospitality brand aims to support the initiative by displaying their work at the property.

Brothaus, the hotel’s traditional bakery bistro is now home to a selection of artwork from one of Mawaheb’s German artist, Vincent Baur. The 22-year old has been a student at Mawaheb for more than five years and specialises in street art and graffiti. His paintings are an interpretation of life, using bold colours and strokes and are also available for sale.

This initiative represents the first phase of the collaboration between the hotel and

Mawaheb, with a host of unique events being planned for the coming months.

“We are so thankful to the team at Steigenberger Hotel Business Bay for this opportunity to showcase Vincent’s talent to a larger audience. Brothaus is the ideal venue to have a relaxed coffee and appreciate not just the paintings but also the spirit of determination,’ reveals Wemmy De Maaker, founder and managing director at Mawaheb.

Stephen Meredith, general manager, Steigenberger Hotel Business Bay commented: “It is our pleasure to be able to support the immensely talented artists at Mawaheb, and to have Vincent’s stunning artwork displayed at Brothaus. His attitude to his work and to life in general reminds us all that we can overcome any challenge, and this has definitely left us feeling inspired.”

With a record 24 awards up for grabs, nominations for The Leaders in Hospitality Awards closes on Thursday, 5 April.

The event will celebrate the excellence and innovation that we have come to expect from the hotel sector here in the Middle East.

Wissam Younane, CEO, BNC Publishing said: “This is the third consecutive year that Hotel News Middle East and BNC Publishing has held the Leaders in Hospitality Awards and once again we are really looking forward to bringing together the best that the hospitality industry has to offer for a night to remember.

“While the past year has been a challenging time, the hospitality industry here in the Middle East continues to find new ways to confound with new innovations and it is only right that we take this opportunity to salute the best talent, properties and concepts that the region has to offer.”

For nomination enquiries contact patrick@bncpublishing.net.

Chef Nicolas Boussin, pastry chef at Elle & Vire held a pastry demonstration for local chefs at the Greenhouse Innovation Centre on the 27 and 28 of March.

Demonstrating a total of five recipe’s, chefs attending the workshop watched Chef Nicolas prepare the dishes, tasted them and consulted with him on the use of Elle & Vire products.

“For the recipes I demonstrated today, it was important for me to use new techniques to share with other chefs but every time I think about my new recipe, I build it with a classical base and then step by step turn it into a classical French pastry,” Chef Nicolas said.

“For the recipes today I used Elle & Vire products and I can vouch for the fact that we get the best milk in Normandy and pair that with our techniques, how we make our cream and the use of raw materials, it is very unique. Our technique results in very light volume, a minimum of 2.7 so it is great when you make a mousse, the texture is very light,” he added.

“The workshop was very successful and I am certain this product will help chefs be more efficient with their cooking and also present exceptional taste,” Chef Nicolas said.

April 2018 Catering NEWS ME

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W hat's cooking?

In A Nutshell: A new Italian venue in the heart of the city, GIA Dubai recently opened in Dubai Mall and Tyrone Reid, CEO of the parent company, Alabbar Enterprises tells us about the restaurant.

Can you explain what GIA is?

GIA Dubai is an all-day dining Italian restaurant at the newly opened Fashion Avenue in Dubai Mall. It is inspired by the concept of good living, the Dolce Vita era of the 1950’s in Italy which is represented from design to the food and personal service. The interior is contemporary with bold architectural features designed by Hecker Guthrie and the space flows onto a terrace overlooking the Dubai Fountain.

What is unique about it?

Having all the elements that exceed guest expectations under one roof 10

Catering NEWS ME April 2018

is what makes GIA unique. It is the perfect blend of location, design and food curation which is further elevated by the predominantly Italian team including our chef.

What challenges have you faced?

We prefer to look at challenges as hidden opportunities, for example, we understand the need for privacy in this region and have catered to that with a private dining room.

Another example is recruitment, we accept that there are challenges in recruiting in the region and retaining the right people but that only increases our determination to make sure we focus on this.

Have you introduced any Middle Eastspecific flavours in the menu?

Executive chef Tommaso is very fond of the flavour profile of this region and has taken many common ingredients to incorporate them into some of our recipes. The veal shank Ossobuco is proving to be a favourite as it is paired with a creamy risotto infused with saffron, a local ingredient loved by many.

Tell us about your menu.

The menu offers a wide variety of dishes to ensure there is something to satisfy every taste. Pasta is handmade fresh daily as is the pizza, which is made with specially milled flour brought in from Italy.

Wh at' s c ook i n g?

New launch

Anchor Food Professionals Launches ‘Baked With Goodness’

Fonterra’s foodservice brand Anchor Food Professionals has launched the competition, ‘Baked With Goodness’ in partnership with three establishments – Revo Café at Mövenpick Hotel Ibn Battuta Gate, Sale Sucre Patisserie and The Pizza Company.

The competition comes following a survey commissioned by Anchor Food Professionals that revealed millennials in the UAE place greater value on what they put into their bodies and that 62 per cent of the UAE residents are willing to pay more for fresh, natural and minimally-processed ingredients while eating out.

“We know the people of the UAE are passionate about food and there are some culinary artists out there who are making some really innovative creations based on family recipes and their imagination. We are excited to uncover these aspiring chefs

and provide them with a unique opportunity to showcase their talents in front of a panel of experts,” said Manfred Kohlen, regional senior advisory chef, Anchor Food Professionals.

“The culinary competition aligns to Anchor Food Professionals’ commitment to providing the region with the highest quality, all-natural dairy products direct from

New Zealand, while leveraging the latest food trends in the UAE that signal a turn towards naturalness.

“The growing preference for less processed, natural ingredients is great news for dairy as the ultimate all-natural food – butter, which is just a churn away from milk, has seen a global surge in demand while fullcream milk is back in fashion,” he added.

The winning dish, which will be decided

by Anchor Food Professionals Head Chef Manfred Kohlen and head chefs at each partner outlets, will be placed on the menu of each of the three partners’ outlets for one month. Additionally the three winners will win an overnight stay and brunch for a family of four at Mövenpick Hotel Ibn Battuta Gate, kitchen equipment gift vouchers and an exclusive culinary workshop at the Anchor Innovation Centre.

April 2018 Catering NEWS ME

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W hat's HOT?

NEW OPENING

Louvre Abu Dhabi Unveils The Art Lounge The art museum opened a new roof-top venue, Art Lounge, in the capital last month.

With a capacity of 200 people, Art Lounge showcases a contemporary design concept with outdoor seating for guests to use pre or post exhibition.

Located in the Saadiyat cultural district, the Art Lounge boasts views of the Abu Dhabi skyline where visitors can enjoy a tapas-style fare that caters

to local and international tastes and includes vegetarian and gluten-free options.

Manuel Rabaté, director of the Louvre Abu Dhabi said, “We are delighted to open

the Art Lounge at this leading location. We believe the Art Lounge will complement Louvre Abu Dhabi’s rich and artistic visitor experience.

“It will offer our guests a space to socialise while enjoying the beautiful view of Abu Dhabi’s skyline. With Art Lounge, we continue to achieve new heights for the capital’s iconic attraction,” he added.

NEW LAUNCH

Hakkasan Terrace Launches In Abu Dhabi

Hakkasan Abu Dhabi has launched its new lounge venue – the Hakkasan Terrace in the grounds of Emirates Palace.

The 108-seat terrace has been described as a vibrant drinking and dining experience, guests have been advised that they can expect a roster of local and in14

Catering NEWS ME April 2018

ternational DJ talent.

“Hakkasan Terrace not only makes a perfect weekend spot in the cooler season, but an ideal place to hit once the last brunch calls have been made,” said a spokesperson for the venue.

“Guests can choose from a mixture of high and low seating

at the bar, or book one of the elegant cabanas for an evening of expertly mixed cocktails, faultless service and cutting edge DJ soundtrack – surrounded by lush exotic greenery and water features for added style.”

The spokesperson added that the general feeling of decadence

will be enhanced by a bottle service, as well as a new drinks menu specially created by bar manager Gayan Fernando.

It will only feature cocktails made with ingredients from the Middle East, innovative sharing cocktails and an extensive selection of wines and spirits.

What ' s H OT ?

NEW OPENING

Heston Blumenthal’s Dinner Restaurant Comes To Dubai The Royal Atlantis Resort & Residences has announced that Dinner by Heston Blumenthal will be the first named restaurant to open within the property in 2019.

The Royal Atlantis Resort & Residences will offer 231 luxury apartments comprised of two, three, four and five-bedroom residences including skycourts, penthouses and garden suites, ranging from 1,400 to 17,000 square feet as well as 795 rooms and suites.

“I am truly excited about opening in this incredible location”, said Blumenthal.

“It is not often that an opportunity in such a perfect space comes along. The backdrop is outstanding and the views

of the Dubai skyline over the Persian Gulf are quite unique.

Ashley [Palmer-Watts] and I are looking forward to creating something quite special for our guests to enjoy.”

The idea behind Dinner stems from Heston Blumenthal’s fascination with history and gastronomy, which was triggered in the late 90’s after reading a 15-century manuscript known as The Vivendier.

What started as an exercise in curiosity triggered almost 20 years of research and discovery, with historic inspired dishes appearing on the menu of The Fat Duck in Bray, United Kingdom. When the opportunity arose to open a restaurant in London the idea of Dinner began to emerge and in January 2011 Dinner by Heston Blumenthal opened its doors under the leadership of

chef director Ashley PalmerWatts. The two chefs created a menu inspired by the tastes and flavours of Britain, from the farmers’ table to the royal courts of England.

Serge Zaalof, chief operating officer for Atlantis Resorts & Residences said: “Similar to Atlantis, The Palm, the superb culinary offering at The Royal Atlantis Resort & Residences will lie at the property’s heart.

“This is the first of many exciting culinary introductions and we look forward to wowing our guests and residents with what is sure to be one of the most talked about restaurants in the region. We look forward to working with Heston and the team on this exciting launch.”

NEW LAUNCH

A Taste Of Asia At Morimoto Internationally acclaimed Chef Masaharu Morimoto has launched Morimoto Dubai, his first restaurant in the country.

The new venue will be located in the recently opened Renaissance Downtown Hotel offering an ever-changing selection of seafood which is drawn from markets around the world, including deliveries directly from Tokyo’s famed Tsukiji and Fukuoka fish markets.

Embodying the chef’s culinary style, Morimoto Dubai’s menu will feature several of the Chef’s signature dishes, as well as traditional sushi served from a 24-seat sushi counter and a live teppanyaki counter headed by a teppan chefs from Morimoto’s Michelin-starred

restaurant in Japan.

The venue’s expansive space boasts floor-to-ceiling windows, showcasing the Dubai skyline view for diners.

Both levels feature outdoor terraces, including dedicated bars and lounge seating.

Guests looking to experience a more intimate setting can enjoy a meal in one of the individually designed private dining rooms, which can accommodate up to 22 guests or unwind at the centre stage bar which offers a menu curated by Shingo Gokan.

Guests visiting in the first weeks can expect to catch a glimpse of Iron Chef Morimoto himself, who is set to visit his Dubai team every few months for continued coaching and menu development.

April 2018 Catering NEWS ME

15

W hat's HOT?

NEW OPENING

Five Guys Opens In La Mer The American Burger joint opened its fifth location at the beachfront destination.

Dubai residents and visiting burger lovers will be able to experience the restaurants 100% customisable Halal burgers and hotdogs, grilled cheese sandwiches, veggie sandwiches, fries, and the Five Guys customisable milkshakes at the new location.

Gary Turnbull, head of operations, UAE at Five Guys said, “We’re so grateful for the positive response we’ve had from our UAE customers. With the

BRUNCH

support of our regional partner Meraas, we’re able to uphold our quality standards and customer satisfaction across the UAE, and we are very excited about expanding even further with La Mer and soon to open

Al Seef, with more on the horizon for 2018 and 2019.”

The destination combines upscale living with retail and leisure attractions, integrated outdoor living environment and engaging beach activities

with an array of F&B concepts.

Customers can personalize their burgers by selecting from 15 free toppings while Five Guys customisable milkshakes with 12 different mix-ins are also on offer.

Having been in the country since May 2015, the restaurants planned expansion throughout the UAE is set to pick up in the next two years with multiple restaurant openings in the horizon. Currently there are more than 1,500 Five Guys locations worldwide and another 1,500 units in development.

Mediterranean Brunch At The Address Boulevard Inspired by the South of France, The Restaurant at Address Boulevard has launched the Riviera Chic brunch.

Featuring authentic Mediterranean inspired dishes, the menu consists of a variety of cold and hot dishes from southern France such as Pissaladiere, a dish that originates from Nice, while Bouillabaisse – a traditional Provençal fish stew – is from the port city of Marseille.

The dessert menu offers a variety of delicacies such as tropezienne also known as “La Tarte de Saint-Tropez”, a dessert pastry consisting of a filled brioche. With three different packages on offer, guests who choose the Magnifique package can enjoy premium caviar service during the brunch and access the pool until 8PM. Additionally, a French band keeps visitors entertained with a petanque court also available.

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Catering NEWS ME April 2018

What ' s H OT ?

BRUNCH

Family Picnic Brunch At Waldorf Astoria Combining luxury with the concept of a family picnic, Waldorf Astoria Ras Al Khaimah has launched a picnic brunch.

Visitors can spend Friday afternoons at the beach, in

the gardens or by the pool with an unlimited selection of traditional picnic-style food and beverages on offer. The venue boasts private woven cabanas for relaxing in the

shade, a beach with sunbed loungers and two temperaturecontrolled pools.

The brunch will take place every Friday from 1-4 PM starting at AED275 per person.

NEW OPENING

Bohemian Vibes at Hotel Cartagena

A Bohemian style venue is set to open at JW Marriott Marquis, Business Bay on 10 April 2018.

Guests will be able to experi-

ence Latin American flavours, from Cuba to Puerto Rico and Colombia with a flair for the Caribbean and hints of Asian fla-

vours. Hotel Cartagena’s food is a mix of South America and the surrounding tropical islands, creating a bespoke style yet to

be seen in the UAE. The interiors include an oversized tropical foliage, flamboyant artwork and birds in a cage.

April 2018 Catering NEWS ME

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Talent

Food from the soul Originating from the heart of Japan, Chef Ajiro Shinoda, brand head chef at Atisuto tells us why he is trying to embrace ‘Tamashii’, Japanese for ‘soul’, in every aspect of his career.

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Catering NEWS ME April 2018

SIAL Middle East is obviously growing and the good thing about this exhibition is that you can spend quality time with buyers that come to your stand.

Karl Devlin, Head of Business development, Invest Northern Ireland

92%

OF EXHIBITORS

recognised SIAL Middle East as a platform to meet quality buyers

Strategic Partner

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Def ining Innovation in the Food, Beverage & Hospitality Industry

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1,000+ exhibitors from 50+ countries 20,000+ vistors from 90+ countries 500 fully hosted VIP buyers 10+ events and features including Hosted Buyer Programme, La Cuisine, UAE National Coffee Championships, SIAL Innovation and The Mercury Awards

Talent

With dreams of becoming a pilot, Chef Shinoda’s passion for cooking took off at an early age when he landed a job in the kitchens of the Hotel Okura in Tokyo back in 1977 and it all went uphill from there, according to the chef.

“My father spotted my passion for cooking very early and suggested I think about it as a career and when I got my first job at Hotel Okura, I immediately felt at home,” Chef Shinoda says.

“I was in complete awe of the chefs and all the exotic ingredients, I loved every minute of it. I ended up working at the hotel in various capacities for 22 years so it’s fair to say that my father was right.”

With never-ending support from his family, Chef Shinoda gives the credit of his career to his parents as they inspired him to follow his passion, “As far back as I can remember, food was always an important part of our family and my mother told me ‘If you become a chef, you can eat even if you are poor,” Chef Shinoda recalls.

“My father was a wonderful chef too.

Some of my fondest childhood memories revolve around weekends spent watching him cook and the delight I had when I got to try his food is something that has carried me through my entire career as I want to bring the same joyful experience to everyone.”

Leading the team at the home-grown Japanese concept, Chef Shinoda is trying to 20

Catering NEWS ME April 2018

Work Experience May 2013 – June 2014 Chef de Cuisine, Watatsumi, Le Meridien Mina Seyahi, Dubai.

June 2011 – May 2013 Chef de Cuisine, Tokyo @ The Tower, Jumeirah Emirates Towers, Dubai.

February 2009 – June 2011 Executive sous chef, Emirates Catering, Dubai.

spread the essence of tamashii among his colleagues by encouraging them to embrace the passion.

“The Dubai culinary scene is a tough one, incredibly fast moving and highly saturated.

We are seeing a very high turnover at the moment, with concepts opening and closing at an alarming rate and in my experience those who compromise on the concept or food quality are unable to survive,” he says.

“At Atisuto, we are committed to ensuring that our tamashii or soul, is at the heart of everything we do, however one of our key challenges is educating the team on the impor-

tance of tamashii. For the Japanese, it’s a way of life but when you’re working with a team from different nationalities, it can take a while for them to fully understand and embrace it.

“Those that don't understand the tamashii philosophy can sometimes get impatient having to perform the same task over and over again until they get it right.

However, once fully understood and embraced, Tamashii makes a big difference and that is when we see them creating food with passion, which is what the philosophy is all about,” he adds.

This is also an aspect that young chefs entering the industry should consider before beginning their professional career, according to Chef Shinoda.

“Hospitality is an incredibly fun industry which can open up doors to a lot of opportunities, but it doesn’t come easy, you have to be prepared to work hard and have a lot of patience,” he explains.

“Chefs should choose their jobs carefully, working with restaurants where they feel the soul. The days and nights can be long so make sure you like the people and the concept you are working with and stay with it. In a dynamic city like Dubai, it can be all too tempting to move on to the next thing, whether it be an exciting new opening or perceived promotion, but I am a big believer that if you put time into each role, your experience will be better.”

GRIF 20 18

G lob a l Re staurant In vest ment F orum 2 018

Bringing together the best of the hospitality and restaurant industry in the region, the Global Restaurant Investment Forum (GRIF) saw an action-packed three days at the Palazzo Versace Dubai last month and Catering News Middle East was present to catch all the highlights.

Jennifer Pettinger-Hanes from Bench Events

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Catering NEWS ME April 2018

GRI F 20 1 8

Insignia Worldwide Founder & CEO Guarav Sinha unveils details of the F&B Trendlines Report for the GCC ver 320 investors, owners, franchisers and hospitality professionals took part in the event this year which also saw the organiser, Bench Events launch GRIF Society, an international member network for the restaurant investment industry.

Commenting on the launch, Jennifer Pettinger-Haines, managing director, Bench Events Middle East told Catering News Middle East, “After a very successful fifth edition of GRIF, we look forward to continuing the global restaurant investment dialogue through GRIF Society.

“The idea is that it is going to be an international network that will bring together the inspirers and innovators in the hotel industry around the world.

“We have started off by inviting 50 core

members to help us build the group and invite other people who they would like to sit around and do a table with to create connections and intelligence,” she explained.

GRIF society is a result of the industry trends and demands according to Pettinger-Haines, “From what we have noticed in the network, the people in the food and beverage industry love knowing what’s going on in other markets and getting market intelligence, it is a very social industry.

“There are massive opportunities for the industry in the Middle East especially Saudi Arabia and Africa, we already have strong networks in these regions and across the globe in hotel events and realised there is an opportunity to get our restaurant audience along with us so they can get access to the right players in the

right market and get a snapshot of what is happening in other regions,” she added.

As part of the launch of GRIF Society, a series of events were announced culminating in the sixth edition of the Global Restaurant Investment Forum, taking place in Amsterdam from 25-27 February 2019 at the Grand Hotel Krasnapolsky.

The organisers also announced the launch of the industry’s first Think Tank in Dubai.

“Today we are announcing the launch of the Dubai Restaurant Industry Think Tank, which will be incubated under the GRIF Society initiative as an independent member’s forum to represent, support, educate and promote all industry-players and play a critical and central role in shaping the agenda for the restaurant industry in the years ahead”, Pettinger-Haines added.

April 2018 Catering NEWS ME

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GRIF 20 18

Bug up f o r pr ot e i n

Speaking at GRIF 2018, Mohammed Ashour, CEO of Aspire Food Group, a food-tech company based in Texas, discussed his company’s efforts to develop technology that commercialises a clean and ethical source of animal protein from insects. We caught up with him on why this technology is vital for the future.

• Over the next 30 years, the earth’s population will reach nearly 10 billion people.

• Two-thirds of the world’s population will be living in urban areas and appetites, especially for animal protein, is expected to grow.

• The rise in population and appetite coincides with a major reduction in critical agricultural resources.

In terms of sustainability in the region, are restaurants doing enough?

I do not believe so. Sustainability has to be a cultural conversation and not merely a one-off practice. The restaurant industry must take collective action across the entire supply and value chains to ensure that sustainability is central to doing business and not merely a PR strategy. Legitimate conversations and actions need to take place around reducing the carbon footprint from farm to table and also, from the table back to farm as food waste is still a major problem in the industry.

What has been the reaction from the industry when you discuss insects and protein with them?

Your session was named ‘are insects the new sushi’, what does this mean?

We are referring to a consumer behavioural change that results in a mainstream, cultural acceptance of a food that was previously on the fringes of society and only consumed by a niche base.

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Catering NEWS ME April 2018

How important is it that we diversify our diets and look at insects?

It is extremely important. Diversification of diets, especially our protein intake, is not just important because of the ecological concerns associated with our reliance on traditional livestock, but also for our own health and wellbeing.

It is extremely positive. Restaurants are always on the lookout for new consumer trends to continue to provide differentiated and value-added experiences for an increasingly discerning and demanding customer base. Given that consumers are trending towards food that is healthier, more sustainable and commands a transparent supply chain, insect protein presents a refreshing option that aligns strongly with these preferences.

GRI F 20 1 8

DatAnalysis

Providing guests with unmatched hospitality and a great experience expands to more than just good food and service, Karl Atiyeh, chief operating officer at serVme tells Catering News Middle East in an exclusive interview during the Global Restaurant Investment Forum 2018.

The hospitality industry is a very competitive sector where many success factors may be outside the control of the restaurateur, however with a little bit of extra effort, operators can ensure a personalised experience for every guest, according to Karl Atiyeh, chief operating officer at serVme. “While great taste, ambiance and a central location will help attract customers, it is the overall service and experience that customer’s rate as the highest reason for returning to the restaurant,” Atiyeh explains.

“Providing excellent service is exceptionally difficult and goes beyond having a motivated staff that responds to each guest’s requests. Recognising guests when they return, paying attention to their special needs, especially allergies or dietary restrictions and catering to their preferences, including seating, drinks, and meal preferences are aspects that distinguish restaurants with top-notch service,” he adds.

However, attaining the needed data for this has been beyond the reach of most restaurants and as such they turn to other methods Atiyeh says, “Many restaurateurs are turning to loyalty programs to aid in enhancing their service and expanding the restaurant’s consumer base but unfortunately, loyalty programs excel in collecting guest’s contact details, thereby allowing the restaurateur to send mass emails or SMS, but are unable to provide the relevant data that improves service. Very little thought is given to how to reward the guest in a meaningful manner, resulting in 50% to 70% of reward programs going unused by the guest. Moreover, there is very little evidence that these programs increase guest spending and retention.

“A successful loyalty program is not

about the number of guests that sign up but rather the ability to use real-time, organised, and relevant data to segment and reach specific customers based upon their preferences and habits. Using this data to personalise the guest’s experience and communicating with them through their preferred channel will make the guest feel special and drive loyalty,” he explains.

So how can loyalty programs collect data and use it to their full potential? This is where companies like serVme step in, “In order to be effective, loyalty programs needs to integrate with current and future systems to truly offer a 360 view of the guest,” says Atiyeh.

“SerVme is a data focused CRM software

that integrates with currently isolated platforms like telephone networks, POS systems, loyalty programs and more through a robust table management system.

“The platform generates and aggregates real-time data about diners to provide restaurateurs with new and unbiased insights allowing them to cater to different customer segments and establish long-lasting guest relationships,” he adds.

“The use of relevant and organised data is a key driver in enhancing service and creating loyalty customers. Only through integration can restaurants collect the relevant data to truly make an impact in ways that standalone loyalty programs are unable to achieve.”

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T he Experie nced

A Dubai institution, Seafood Market at Le Meridien Dubai Hotel and Conference Centre celebrated its Silver jubilee this year and general manager, Shaun Parsons reveals the secrets of running a long-standing restaurant.

Launched at a time when there were only a handful of fine-dining restaurants in Dubai, fewer serving seafood, the venue aimed to offer its guests a market style fresh seafood experience.

“The idea behind Seafood Market was to bring a unique dining concept to Dubai that would recreate the experience of seafood markets in South East Asia,” Shaun Parsons, general manager, Le Meridien Dubai Hotel and Conference Centre said.

“Our restaurant, since its inception, has been famous for its unique, fresh seafood offerings that guests can enjoy straight from the seawater-fish-tanks and have our chefs prepare it according to their preference.

“The venue has a unique dining concept that has stood the test of time, with 70% of our guests being regulars.

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We continue to increase our patronage year on year,” he says.

To keep up with the evolving market, changes had to be made according to Parsons, “We have refurbished the restaurant's interiors and introduced cutting-edge technology in our seawater fish tanks to maintain the exotic varieties of seafood at its best.

“Our restaurant's concept of marketstyle dining is extremely popular with both, regular guests and first time visitors and that has therefore remained unchanged over the years. Interestingly enough, Seafood Market’s restaurant manager and chef de cuisine have been working at the restaurant for the last 25 years too,” he adds.

Speaking about the need for long standing restaurants to keep up with the

trends of the market Parsons explains, “Dubai is growing at an extremely fast pace and this includes the food and beverage scene. It is vital to keep up with change without becoming complacent.

It is equally important to listen to your customers, acknowledge their feedback and combine it with market trends to stay ahead in the competitive market.

“Seafood Market opened in the days when there were a handful of restaurants in Dubai. With over 25 years of operation, the restaurant can boast of having served almost three generations. Several other venues opened up in the last couple of years, but Seafood Market has remained true to its origin and our popularity among our regular guests as well as millennial diners is a testament to what experienced restaurants are known for.”

I n the mi x

Head mixologist at Zero Gravity, Albert Christian tells us about the latest trends in the beverage business.

Tell us a little about yourself and your passion for mixology.

Hailing from Indonesia, I got in touch with mixology for the first time in 2011 and immediately developed a passion for it. Once I moved to Dubai, I met a lot of people in the hospitality industry who taught me more about the art of mixology which really intrigued me and built my passion for it.

- Albert Christian of Zero Gravity mixes a drink.

- (Inset) Christian's signature drink, the Rosagrass

How do you bring creativity to your drinks?

I get my inspiration from mixologists on Instagram, magazines that I read and also follow the global mixology trends.

Usually I would take a few aspects from the current trends and twist them with my own background to create something that is suitable for a sunny and outdoor destination like Zero Gravity.

What is your signature drink?

My signature drink is the Rosagrass. It is a refreshing rum-based cocktail, mixed with a fruity chardonnay, fresh citrus fruits and apple juice. It is an easy to drink cocktail perfect for a sunny day at the beach.

What is the most important factor in mixing the perfect beverage?

I put a lot of emphasis on fresh ingredients as it really enhances the taste and I balance the flavours in such a way that it is easy to drink and understand.

Your favourite flavour to work with and why?

Crispy flavours like citrus ensures that

the cocktail is easy to drink, which is always my priority. Also, citrus enhances the freshness of the cocktail and is the indisputable base of our daytime cocktails.

How often do you experiment on your beverage offerings?

I want to keep up with the latest trends, which is why I experiment daily.

Whenever we are working on new cocktails for our brunch or a la carte

menu, then I am experimenting for days in a row to get the perfect mix.

Which is the current favourite beverage at Zero Gravity?

Our customers like drinks with only a few ingredients, fruity classics like mojitos and sangrias remain on top of the popularity list. Our large formats with a lot of fruits and herbs are especially popular for groups of friends chilling at our pool or beach.

April 2018 Catering NEWS ME

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C ov er Story

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C over Story

Change is the only constant

Celebrating 15 years of operation in the UAE, HORECA Trade started from humble beginnings to become one of the most successful foodservice distributors in the market today. Mahak Mannan caught up with the general manager, Wael Al Jamil on its achievements and learning curves over the years.

ORECA Trade, a part of Bidfood, the global distribution company, has been constantly adapting to change in an ever-growing market which demands regular innovations. According to Wael Al Jamil, general manager, HORECA Trade this is one of its key elements of success.

“The journey of Bidfood in the UAE has been one of constant change, as is with the market condition. Like any other company we started with nothing and today have almost 200 employees,” he says.

“So far we have completed over 1.5 million deliveries within the country. We started with less than 50 customers and today we deliver to 5000 customers. Initially, we had no brands and today the portfolio has more than 20 international brands which we continue to grow. The idea is not about numbers but our ability to change and the agility of the business,” he says.

“I believe it is a simple equation - if we

don’t change we fail. Consumers have become very knowledgeable about their food now, the word foodie did not exist when we started but today every other person is a foodie. With that knowledge comes the need to adapt to growing consumer needs.

The trend for more experiential dining over your typical casual dining is rapidly becoming popular.”

“This view has opened up so much and as suppliers we have to offer a different experience and products too,” he adds.

The need for change has also led to the growth of HORECA Trade’s portfolio over the years. In 2003, it was limited to a handful of beverage products and condiments, fast forward 15 years later and it is on board with food and beverage products and innovative equipment.

“Chefs have numerous requirements and vendors to deal with but they all want to work with lesser suppliers. HORECA Trade is now present in the beverage, appetiser,

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C ov er Story

Hisham Al Jamil, managing director, Bidfood Middle East

main course and dessert categories. Additionally, we have managed to expand into the non-food business with packaging and innovative equipment like Vito. This has helped customers become more reliant on HORECA Trade rather than having more suppliers,” Al Jamil says.

“Change is the only constant and that is what we will keep doing. Tomorrow, we will be in a completely new sector.”

The need to expand its portfolio came from customer needs, according to the general manager.

“Our purpose is to provide foodservice operators with products that would help them create an amazing meal. With that being said, the journey of our portfolio expansion has never stopped. For example, since we represent Lamb Weston, the leading potato brand, we have been challenged by our customers on offering something that ensures their frying oil continues to deliver a superior product after days of fry34

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C over Story

ing. Hence, we started our partnership with Vito, the equipment solution which allows customers to filter their oil in a couple of minutes, resulting in much better-quality oil and in turn better fried products. This is how we started the equipment business,” he explains.

THE MARKET

A growing market results in the need for an increase in supply and competition, however this does not mean that demand grows with it. Last year was a particularly challenging year with demand slowing down as compared to the previous years.

However, that is all part of the economic pattern, in fact, it is the tough days that make companies more efficient and creative, according to Al Jamil.

“The UAE is one of the most competitive markets in the world. While many may think this is not a good thing, it is actually very healthy,” he says.

“The UAE foodservice market is significantly big considering the population of the nation in relation to neighbouring countries. This is because the UAE is high-

ly driven by tourism, we get more tourists visiting than we have people residing here.

All those tourists come here to experience different entertainment and food. With a

Wael Al Jamil, general manager UAE & Oman, HORECA Trade

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C ov er Story

population that is amongst the youngest in the world, driven by an on-the-go lifestyle, people tend to eat out much more than they eat at home.

“Moreover, the cosmopolitan nature of this country has made our job challenging and exciting at the same time. People want to try different types of cheeses, meats and other dishes from all over the world. We as suppliers have to respond to that demand and give chefs what they need in order to satisfy their diverse consumers,” he adds.

“Rent on the other hand is not cheap either, so operators utilise as much space as they can to service consumers, minimising storage space and instead rely on companies like us to deliver often.”

SERVICE

HORECA Trade prides itself on its service, crossing more than 500 deliveries a day leaves no margin for error, which is also why it is rolling out its e-commerce platform across the region.

“The one main characteristic that our employees have is ownership. Every employee works like they own the organisation, they treat the business like their own,” Al Jamil says.

“Hence our service is our strong area.

Needless to say the brands that we work with are global leaders but the service levels and our compatibilities with those brands is what makes us stand out.”

“We were the first in the region to launch our online ordering platform where our customers can place their orders online via any device including a computer, smart phone or tablet. They can place their orders from any country on the go, making it very convenient. There is so much change in the market where people expect you to work with them 24/7 and the only way you can match that is through technology,” he adds.

“It also reduces the chance of human error significantly. We are continuously investing on our e-commerce platform to make it more compatible for our customers. While more than 30% of our business in the UAE is generated online, we are soon rolling out the platform across other countries in the region and expect more of our business to be done online.

“As we celebrate 15 years of establishment, we are in process of planning the next 15 which will be as exciting and chal36

Catering NEWS ME April 2018

lenging as the former. We have had great days and stormy ones. The best lessons are learned during stormy weathers, not in the good days,” Al Jamil explains.

“2017 was a challenging year but so was

2008 and 2004. We learned valuable lessons that have made the foundation of this business very strong and that is the same foundation we are going to follow for years to come.”

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T he Busi ness

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The Busi n ess

The Milk y Way

Opening their first branch in Dubai last year, Indian milkshake brand Keventers plans to expand their reach to 30 branches in the country by the end of 2018. A result of the positive feedback from the market, Sohrab Sitaram, CEO of Keventers speaks to Mahak Mannan about their plans for the region. ith its roots dug as deep as the history of India, Keventers, a brand synonymous with milkshakes, was first established in 1925 by Edward Keventers and later acquired by Indian businessman Ram Krishna Dalmia in 1940, however the brand was revived in 2015 with a fresh identity and team taking the company to new heights.

Keventers currently operates four outlets in Dubai, located in Oasis Mall, Karama, Burjuman and La Mer and plans to have a total of 30 locations by the end of this year. “Keventers is now establishing its footprint in the UAE with plans to open outlets in Dubai and Sharjah, strengthening our presence here,� Sohrab Sitaram, CEO of Keventers says.

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T he Busi ness

“The United Arab Emirates is the perfect launch pad for the brand in the Middle East, we have been fortunate to get a warm welcome here. The initial response we got was motivating and re-assuring for us and within the span of a year, we have opened four outlets and plan to open 30 outlets within 2018.”

“We have been able to secure some of the most iconic locations in Dubai and have several requests by franchisees to open outlets in different Emirates. We want to be the brand you would not think twice to indulge in,” he adds.

Confirmed upcoming locations in40

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clude Sahara Centre in Sharjah, Dubai International Financial Centre and Al Seef by Meeras. According to the Keventers business model, 60% of the outlets will be owned by the brand while 40% will be franchised.

“Milkshakes in the Iconic Keventers bottles bring a sense of nostalgia, the brand image and the connection it has with the younger generation convinced us that there was a gap in the market here. Milkshakes are loved by all nationalities and ages,” Sitaram explains.

“Our track record in India also proves that we are one of the most watched F&B

brand where we have opened 200 outlets over a span of five years.”

Entering a new and evolving market meant that Keventers had to shake up their offerings to fit the palates of the region, “We love to customise our menu for the market we are in. For the UAE we have a special menu with camel milk and have added local flavours like the date jallab,” Sitaram adds.

“Our menu also offers a lot of fun milkshake combinations like nutella marshmallow, avocado honey and caramel popcorn. There really is no brand whose core focus is on milkshakes in

The Busi n ess

the UAE. Many brands have them as a side offering but our business revolves around milkshakes.�

Being a fairly new but strong player in the market, investing in the right marketing channels to present your products is of prime importance to secure market share, according to the CEO, “UAE has a big appetite and people are very open to trying new places. There are several new projects coming up and new developments will open avenues for new locations for us. “We hustle when it comes to innovating our menu and acquiring our locations. We have kept our marketing game strong. We want to retain our customers and invite the potential ones to have a Keventers experience. Also, we are a very instagrammable brand which means we will be a part of the generations to come and will keep moving with the new times.

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T he Busi ness

“Our focus is on digital marketing. We want to be in the pockets of our customers. With more venues, we need to focus on location based marketing to activate each venue, and at the same time, we need to build an overall brand awareness for Keventers in the UAE.” Along with marketing, it is also important to look into costs in order to ensure a profitable business, but never compromise on quality, the CEO says, “The return on investment (ROI) at the store level is ensured by keeping the rent revenue ratio low, simplified processes, low operating cost, zero wastage and low initial setup cost. Keventers as a model is successful as it has managed to ensure all these key factors in achieving its desired ROI,” he says.

“We are in the process of collaborating with many upcoming events in the UAE. Apart from this, we also arrange community meet ups at our outlets and get people of similar interests together. Moving with the trends we have also had several blogger meet ups where foodies of Dubai experienced our brand and we will continue doing so as we grow further.”

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C hef focus

A gam e of tast e s Mixing the perfect blend of food, service and ambience, Four Seasons Hotel, DIFC recently launched Mina Brasserie in partnership with American chef Michael Mina and he tells Mahak Mannan why Dubai continues to be his favourite business location outside the United States.

Bringing the American tradition of a brasserie to Dubai, Chef Michael Mina says the sophisticated and diverse clientele in Dubai is what makes conceptualising a venue for this market exciting and a great playground for chefs.

“I have the luxury of being in the market for the past year and a half and I am really getting to understand the clientele here. It is a very sophisticated one, people in the UAE are really passionate about food but at the same time they are very relaxed, there is also a sense of family and community which fits very well into a brasserie,” Chef Michael says.

“There is an elevated sense of dining here in which people are looking for really good quality products, a great setting, good cooking techniques and good service, this proves that it is an educated clientele which makes it very interesting for us chefs.”

Ensuring every aspect of the venue blends in with each other, Chef Michael says the biggest learning curve in the conceptualisation of Mina Brasserie was the design element.

“Over the last couple of years a big part of building Mina brasserie was putting time into designing the place and getting it right,” he says.

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C hef focus

April 2018 Catering NEWS ME

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C hef focus

“Making a beautiful patio and bringing together the entire look and feel needs a lot of attention. The little questions like, should we have table cloths or not, all comes into play and we learn through our clientele when they tell us what they want.”

Bringing the dynamics of brasseries to Dubai, Martin Brudnizki Design Studio (MBDS) has sought inspiration from the elegance of European designs as well as the contemporary personality of Michael Mina and Four Seasons Hotel DIFC to build the interiors of the venue.

“Atmosphere is a very important part, as important as food. In terms of getting it right, equal attention has to be given to all three aspects at any restaurant, a third each of ambience, food and service. All of them are either a 100% or zero and when 46

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you start getting into a high level of dining, the expectations have to be up there,” Chef Michael explains.

The idea behind bringing the brasserie concept to the UAE was to give the customers a social spot to unwind, “I love brasseries, because they have the elegance and chicness to it and you really have to strive to create very high quality food.

Back home we have places we call a whisper joint where you feel intimidated to be very social in but a brasserie is like coming to someone’s house,” he says.

“I wanted to do an American style brasserie and use the influences from all the food in the States and match the interiors with it.”

Of Egyptian descent, but having lived in Europe and the US, Chef Michael’s menu

is a mix of all three cooking styles, techniques and ingredients.

Highlights of the menu include za’taar salmon and caviar with shallot potato cake, pickled onion and cucumber yogurt, Michael Mina’s tuna tartare with pine nuts, garlic, mint and sesame-habanero oil, beets and burrata with toasted pistachio, quinoa pilaf and buckwheat crouton and wood-fired lamb chops, to name a few.

“On the American side we are bringing new products like the lobster from Maine, right around Boston, crabs from Alaska, all of our beef is also coming from the US so we are bringing in some really great products,” Chef Michael says.

Visitors at the Mina Brasserie will also be able to see majority of their food prepared live, “An important aspect about

C hef F ocus

brasseries is tableside preparations,” according to the chef.

“We have a lot of that over here, we carve the chicken on the table and plate dishes in front of the visitors too.”

“People over here like bold flavours in their food and want it to be well balanced.

Not too spicy or too acidic, it should not be very rich or have too much fat either but on the same hand it should not be subtle and that is how we cook at Mina.

“Customers in the UAE also like sharing as compared to the customer in the US, they order for the table instead of having separate dishes for each person,” he adds.

“Over the next few months we will focus on consistency, winning people over and hopefully making them fall in love with Mina Brasserie.”

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O ut of this world

Out of this world

A cuisine that has recently taken the dining market by storm, Peruvian flavour is currently trending among consumers and here we highlight two of the best Peruvian restaurants in the city.

How popular is Peruvian cuisine in the Middle East?

Diego Sanchez, Head chef, Lima: Peruvian cuisine has become very popular in the region, with an influx of concepts over the past two years. A part of our philosophy at Lima Dubai is to educate our guests on the unique diversity of Peru’s offering, which I believe will continue to increase popularity as guests become more aware of the range of dishes, flavours and textures.

Earl Roland Puse, Head chef, Coya: Right now, Peruvian cuisine is happening and upcoming, everyone is talking about it. It all started with the opening of Toro Toro back in 2010. Its success eventually opened the 48

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doors to many more Peruvian venues and paved the road for success for us when we opened Coya Dubai in 2014.

What is your hero dish?

Sanchez: Catch of the day ceviche, one the most authentic Peruvian dishes, so versatile and best made with the freshest ingredients, combined with citrus and marinade. We hold firm to the Peruvian traditions and techniques, combining the catch of the day with finely chopped red onion, crispy cancah corn and our own Tiger’s milk, a citrus based marinade that cures the fish, creating a light and zingy dish packed with flavour and personality.

Puse: It is definitely our seabass cazuela, these flavours take you on a journey to flavourland. Due to the different types of cooking methods and a mix of Japanese and Peruvian ingredients, the seabass cazuela has been the top seller in all our Coya outlets worldwide.

Have you adapted Peruvian cuisine to suit local tastes?

Sanchez: Local taste is something that we have strongly considered which is why the menu at Lima Dubai is unique to this market and not just a replica of Lima London. Some of our ingredients are native to Peru and have very special and unique

Out of this world

flavours that people here have never tasted before, so we made an effort to balance this with ingredients the local market will be more familiar with.

Puse: As we are a sharing concept restaurant the delivery of our dishes is an appealing factor for local guests. Recently we have been sourcing more local ingredients and showcasing them to our local guests, such as fish, herbs and spices.

What are the key trends emerging in Peruvian cuisine?

Sanchez: Globally, Peruvian cuisine is expanding into all markets around the world. We have noticed a trend moving towards using traditional ingredients from Peru as suppliers increase their holding capacity based on demand. Peruvian chefs are now using these ingredients with their own modern twists and creating more of a sharing experience around each dish.

Puse: Ceviche’s! This is the dish that separates Peruvian food from all other cuisines. When entering a Peruvian restaurant you know you are in for a treat, not just on the culinary side but also in the ambience and atmosphere.

Where do you source produce for your menu?

Earl Roland Puse, Head chef, Coya

Sanchez: Most of my ingredients are sourced directly from Peru. Our local suppliers have been integral in achieving this.

Puse: We source our produce from our suppliers who directly work with local suppliers back in Peru. When we opened four years back we were fortunate that previous Peruvian outlets had already opened the market for a few main products like chilies, corn and spices. Although we still cannot source all the products we wish, we are slowly getting there. It’s just a matter of time until Peruvian cuisine becomes one of the most dominant one in the UAE.

What products do you find challenging to source?

Sanchez: Potatoes. Peruvian potatoes are a key ingredient in truly authentic dishes.

Peru has around 3500 different varieties of potatoes of which currently I can source only about eight. However I am working April 2018 Catering NEWS ME

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O ut of this world

closely with our suppliers and hope to include more varieties on the menu soon.

Puse: We have been trying to source out Amazonian river snails for almost two years. It is a product that still hasn’t reached UAE soil. We are trying to be the first ones to bring it over and aim to make everything from Peru available in the UAE for an unforgettable experience.

How do you see your menu evolving over the next 12 months?

Sanchez: Virgilio Martinez, executive chef at Lima and owner of Central Peru, is a person that creates new ideas every day, sometimes every hour and is constantly working to evolve our offering. London and Dubai are cities where people are always looking for something different, something new and on trend and we work alongside Virgilio to get ahead of trends and produce something unique.

Puse: As Coya becomes a brand of its own, on the way to opening our fifth venue in Monaco, we try to align our menus up to 60% and the remaining 40% to each chef’s preferences and location. We are continuously working on new dishes which will release them at the right time.

So stay tuned.

What is the future for Peruvian cuisine?

Sanchez: Peruvian food has many facets and fusions and it is very important for a chef in Dubai using these techniques to consider the local market by transforming the fusions into modern creations yet being true to the cuisine. I believe the interest in Peruvian food will only increase as we are able to share our passion for the dishes we create and educate our guests on the true diversity of the cuisine.

Puse: The future is looking very prosperous especially for us at Coya. We have made a mark in both Dubai and Abu Dhabi in our first year and it’s only a matter of time until we source out all the products that we wish to have to be able to cook the dishes that will transport guests to Peru.

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Diego Sanchez Head chef, Lima

Opin io n

Opinion

The Future of Brands How much of an effect does packaging have on your brand? Hadi Sleiman, corporate affairs and communications director, Middle East, Japan Tobacco International (JTI), explains what the future holds for brand owners and calls for an open dialogue with the authorities.

Food and drink companies across the globe are under increasing pressure of excessive regulation and risk being excluded from discussions on their industry’s future. As tobacco style regulation is now being actively applied to these categories, brand owners should be worried about this domino effect.

One such example is plain packaging, which in effect is a ban on branding or brand censorship. By imposing these strict rules and regulations, the legislator requires manufacturers to remove all branded features from external packaging, except for the brand name written in a standard font on a surface in a standard colour.

An increasing number of countries are considering and already introducing restrictions on the marketing and advertising of food and drink products in an attempt to prevent obesity and lifestyle diseases. With calls for more intrusive measures, the prospect of further application of plain packaging looks increasingly likely despite the lack of evidence on its effectiveness.

Fast moving consumer goods (FMCG) categories including confectionery, savoury snacks and drinks may lose bil-

lions of dollars if the plain packaging legislation is applied to them, according to a study from Brand Finance, a UKbased independent brand business valuation and strategy consultancy.

The Brand Finance Plain Packaging 2017 study follows calls in countries like Australia and the United Kingdom to extend the plain tobacco packaging legislation to food and beverage, confectionery and savoury snack categories.

Brand Finance predicts that eight major brand-owning companies chosen for the study would see $187 billion of total implied loss in value, while the impact across the global beverage industry would be at least $293 billion.

To apply plain packaging in the food and drink sector would render some of the world’s most iconic brands unrecognisable, changing the look of household cupboards and supermarket shelves forever and result in astronomical losses for the holding companies. According to Brand Finance the predicted loss of brand contribution to companies at risk is only the tip of the iceberg. Plain packaging also means losses in the creative industries, including design and advertising

services, which are heavily reliant on FMCG contracts.

On the other hand, plain packaging is a gift to illegal traders who can copy packaging with ease and not worry about the trademarked colours, fonts or images of branded packs. This would lead to an increase in illegal trade and a sharp decline in tax revenues for the government.

By fostering an unregulated, untaxed marketplace, plain packaging results in a significant impact on the business climate and public security.

Businesses need to have a voice in regulatory decision making and governments should organise meaningful consultations with all relevant stakeholders when considering new regulations.

Open dialogue between businesses and governments fosters an environment for regulations that are fit for purpose and this generates business confidence in the operating environment therefore fuelling further economic growth.

The UAE has always been a regional leader in establishing a balanced, modern regulatory framework and developing such a dialogue will be of great benefit to all stakeholders and consumers in the GCC. April 2018 Catering NEWS ME

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I n F ocus

Fresh from the oven With the new S125 electric deck oven, Moretti Forni set out to manufacture its most complete, innovative and cost-efficient pizza oven yet and Alessandro Oliva, export sales manager at Moretti Forni gives us seven reasons why their oven stands out in the market.

It saves you money- Thanks to top-notch materials, innovative insulation and a combination of cutting-edge technologies, this pizza oven achieves a 30% reduction in energy consumption, a cost-effectiveness that no other oven in the world can match.

It's big enough - The S125 is Moretti's largest electric pizza oven, and is available in multi-deck configurations with up to five baking chambers. Each baking chamber has a usable inner surface of 124x126cm, which translates to a capacity of 16 pizzas or six full trays, for a maximum output of up to 280 pizzas per hour. In a standard three deck configuration, this oven can dish out 840 pizzas per hour.

It's smart - The eco-smart baking system, optimises the baking process while cutting energy expenditures to a minimum, the dual temp system makes it possible to set two different temperatures in a single chamber and the smart baking technology lets you separately manage the temperatures of floor and ceiling.

Finally, adaptive power means the oven will provide the exact amount of power needed, according to the amount of product you place in the baking chamber.

It works hard – The oven keeps itself busy after you close shop, self-cleaning the baking chambers before shutting down for the night, then turning back on in time to be fully operational the moment you open up the next day.

It thrives under pressure – The Moretti S125 was designed to maintain exceptional performance during maximumproductivity moments with the Serie S insulation system that prevents heat dispersion even when operating with the door mostly open. The power booster technology means that at the touch of a button the pizza oven instantly provides 120% power.

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It's easy to use – The highly-intuitive digital interface features a user friendly touch-screen display, and state of the art ergonomics - smooth surfaces for easy cleaning, double lighting and a wide glass window for clear visibility.

It makes amazing pizza - None of

the above would really mean anything if you didn't end up with a mouth watering product. Moretti S125 packs 70 years of know-how and experience into a deck oven whose ultimate purpose is to help restaurants and pizzerias make the best pizza possible.

I n F ocus

SIAL 2018

Due to take place from 10-12 December at ADNEC this year, SIAL Middle East promises to be an action packed event and Joanne Cook, managing director, SIAL Middle East tells us more. worldwide and ensures the region's largest gathering of airline catering professionals.

What can we expect from SIAL Middle East this year?

SIAL Middle East 2018 will continue to build on an exceptionally successful 2017 edition, which attracted more than a thousand exhibitors, over 19,000 unique visitors, marking a 16% increase over 2016, and 498 VIP buyers. The 2018 edition of the event will have a special focus on food service equipment having already received confirmations from a number of food service equipment companies.

How does SIAL Middle East differentiate itself?

SIAL puts in a lot of effort to ensure that the right buyers visit year on year. In addition to engaging with the industry throughout the year using different mediums, SIAL Middle East has more than 10 different activities and events over three days that cater to all the F&B business needs be it coffee, cooking competitions or conferences. Matchmaking is a key activity massively appreciated by our exhibitors.

They are able to meet pre-selected, fully hosted VIP buyers in dedicated speed networking sessions based on a product category. It is almost like a three-minute

How many exhibitors and visitors are you expecting this year?

We are looking forward to welcoming more than 1100 exhibitors, 20,000 visitors and up to 500 fully hosted VIP buyers.

elevator pitch or speed dating in business which is the first step to sell your products - each introduction lasts for three minutes.

Through culinary competitions like La Cuisine, SIAL Middle East welcomes over 1,000 chefs to the event every year.

Senior regional and international chefs take guided tours to meet with exhibitors, ensuring the exhibitors with food service offerings see just the right influencers for adoption of their products. Another unique feature of SIAL Middle East is its travel catering sector offering. Running for 36 years, The Mercurys is one of the most prestigious award in travel catering

What does SIAL 2018 offer exhibitors and visitors?

In addition to the key USPs highlighted, one aspect that exhibitors and visitors appreciate the most is the ability to have meaningful conversations in a trade friendly business environment. We continue to offer a value added and tailored approach to our stakeholders to ensure a positive return on investment.

Your thoughts on the current market conditions.

The region has witnessed closures in the HORECA sector and VAT has impacted the retail sector. Having said that, it continues to have a lot to offer. The success of SIAL Middle East’s 2017 edition was a clear testament of market potential in the region.

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I n profile

Targeting the Global Market

Catering News Middle East speaks to Gagandeep Sahni, managing director, Safco International trading on serving the region for over 25 years.

Established in 1994, Safco International Trading was set up with the commitment to provide quality products in the import, export and distributor business, a reputation that they have built over the years both within the United Arab Emirates and internationally, according to Gagandeep Sahni, managing director, Safco International trading.

“We work to establish strong, longterm relationships with our clients, while continuing to offer them the highest level of service. Geographically Safco’s focus remains in the Middle East, Africa, Indian Subcontinent and East Europe but our aim is to become the number one company in the food supply business across the globe,” Sahni says.

The company currently represents a range of different products including beverages, meat, seafood, bakery goods and disposable products in the form of brands like Giffard, Dreamy, President and La Fruitiere to name a few.

Speaking on how they aim to achieve global success, Sahni said: “We will reach that position by anticipating and meeting requirements while also keeping pace with technological advances and conforming to high quality standards “The Hotel, Restaurant and Café (HORECA) sector is our main target market.

Insight and innovation are firmly at the heart of everything we do here at Safco, both as a business and as a HORECA team.

We have the expertise, experience and energy that can be trusted with developing our customers business and concentrate on the reach and accessibility for all our clients,” Sahni explains.

Ensuring their employees represent partner brands to their full potential is something Safco takes pride in, “We have a gourmet division which promotes purely 54

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branded products. A dedicated professional is appointed to promote each of the assigned brands as we do not want to deal with the same parallel brands. For example we follow just one brand for each product which will be promoted on all platforms that we take part in,” he adds.

The location and nature of the Middle East market can prove beneficial in many ways but comes with its own challenges, according to the managing director, “Fluctuation of foreign currency is one of the greatest barrier that we face right now, followed by cost cutting in the food and beverage outlets as the market progress-

es. Consistency in getting products from across the globe can also pose as a challenge at times,” he explains.

However, emerging trends in the market predict a positive future for the sector.

“Food trucks, concept restaurants and large scale food events are on the rise, something that has helped the UAE market. These trends seem to last in this market as they provide something that attracts all classes of residents in the country,” Sahni says.

“As for us, the next few months look exciting, especially after the recent launch of our Italian product, Dreamy Puree which is now available in 36 flavours.”

M arketplace

Outd oor F ur ni t ur e A new player in the market, having launched business in the UAE this year, Jakob Vemehren, store manager, Jysk gives us the latest on their outdoor furniture.

What is your best-selling outdoor furniture product?

It is undoubtedly our three seater 1+1, with the tables.

What is unique about it?

Majority of our wood garden furniture is FSC certified. This means that the wood is sourced from responsible forestry ensuring proper conditions for nature, animals and people. Jysk is high on sustainable wood and cruelty free resources too, all our feathers are from birds that passed over the rainbow bridge, we do not take feathers from any 56

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living animals. We also provide small, sleek outdoor furniture which is great for smaller spaces.

What are the latest trends in outdoor furniture?

More so than ever we are finding that our customers want outdoor furniture that not only offers style and comfort but is functional and robust. Lounge style sofas and chairs that can be used throughout 12 months, all year round are proving extremely popular as outdoor experience is the new indoor.

Contact details Tel: +971 54 583 1999 Email: info@jysk.ae Website: JYSK.ae

Products

Cuttin g E dg e

Ranjan Salis, CEO, Renarte Hospitality Supplies tells Catering News Middle East what’s slicing into the knives market.

What is your latest product launch?

Our latest product is Degrenne Paris’ steak knives from Thiers in France. The materials are carefully selected to guarantee the quality of the blade offers you the pleasure of using a sharp edge knife.

What makes it unique?

Thiers in France is renown since the middle ages for the quality of their waters in Massif Central which allows an exceptional quality of tempering of the steel used in their products.

Which is your most popular product in the Middle East?

Our most in-demand product has been the Tomahawk steak knife by Corby Hall, the simplicity of the design and quality of the

Contact details Tel: 04-4356994 Email: renarte@eim.ae Website: www.renartellc.com blade has made its way all the way up to the favourites amongst our clients.

Why should F&B businesses purchase products from you?

At Renarte, we are always looking at new ways to enhance our product offerings, changing market trends, design and differentiation but nowadays the most important aspect of the purchasing trend is affordability, which is what we

try to match without compromising our strength that offers innovative products albeit at economical prices. We ensure our clients have all these options available to them so they can choose wisely, ultimately picking the right products for their establishment.

What’s next for your company in 2018?

Renarte has been very busy this year, as mentioned previously we are always looking at new products to help serve our clients better. We have recently launched a new website for our clients to navigate through our product offerings with ease and we will shortly be making an announcement on two new brands that we have partnered with which will be on our website soon too, so look out for it.

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Spill the beans

To celebrate the Middle East launch of Tetley loose leaf tea, master tea blender Sebastian Michaelis, whose taste buds have been insured for $1 million, was in Dubai and we caught up with him on everything tea.

Tell us a little bit about yourself.

For the past 12 years I have worked at Tetley Tea, as a master tea blender. Before that, I had never heard of a tea tasting job, but I also never wanted a normal nine to five desk job and the tea taster position ticked all the boxes. Who doesn’t love tea and travel?

Sp i ll t h e be an s

Tell us about your visit to Dubai.

I was very fortunate to be invited to visit Dubai to help the launch of our Tetley loose leaf blends and speak with food bloggers about the art of blending. I chose the teas for these blends specifically for Dubai. You can really tell when you’re drinking a poorly blended tea, it will taste flat and stale. Balancing the flavours is crucial to get a bright, flavourful cup.

How have you developed such a strong taste for tea?

A lifelong habit, I started drinking tea at a very young age. However, before I joined Tetley I didn’t know very much about it. The training programme at Tetley involves an intense five years of tasting hundreds and thousands of teas to refine my palette and develop the skills to make a perfect blend. A typical week will involve tasting a few hundred teas and grading them very precisely using our inhouse tasting language Uhuru (meaning freedom in Swahili).

Which is your favourite flavour?

When I taste tea it involves slurping a very strong brew using a soup spoon and spitting it out. It sounds a bit rude, but it’s necessary to pick up all the flavours.

I separate the process of tasting tea with just enjoying my cup of tea. Despite tea 58

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being my job, I have managed to maintain my love for it and usually drink six or more cups a day. My favourite is our extra strong blend which has very brisk Kenyan teas, it has lots of flavour and is just a touch bitter.

Your secrets on making the perfect cup of tea?

Always use freshly drawn water from

the tap rather than water that’s already been boiled, as it can affect the taste of your brew. If you’re making black tea, you really want to use boiling water, so make sure you pour the water from your kettle as soon as it reaches 100°C. Green tea however doesn’t like it too hot, it can make your brew taste overly bitter.

I recommend leaving the kettle for two minutes after it’s boiled before pouring.

The art of great cooking MKN – The German specialist in professional cooking technology

MKN Maschinenfabrik Kurt Neubauer GmbH & Co. KG Wolfenbuettel, Germany Phone: +97 15 05 58 74 77 E-mail: rac@mkn-middle-east.com

www.mkn.eu