Catering News ME - August 2015

THE FORUM WHO DRIVES TRAINING AND SHOULD THE KITCHEN BE A CLASSROOM

CASE STUDY BEHIND THE SCENES WITH THE AIRLINE CATERER FOOD POINT

MARKET PLACE THE LATEST TRENDS, DEVELOPMENTS AND PRODUCTS IN THE DAIRY MARKET

CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE AUGUST 2015

Liftingonthe lid SOCIAL MEDIA Your guide through the traps and pitfalls of Social Media

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CONTENTS

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the catering news me advisory board meets to set conference agenda

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industry news in brief

BIG FOOD FORUM

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NEWS

COVER STORY

the growing power of social meeting for mass communications and marketing

THE FORUM

leading chefs meet to discuss whether a kitchen should be considered a classroom

CASE STUDY

prepare for lift off with a tour of food point factory the emirates airlines supplier

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CONTENTS

Managing Director Walid Zok Walid@bncpublishing.net

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Director Rabih Najm Rabih@bncpublishing.net

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Director Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net

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Sales Manager Charlotte Ringrose Charlotte@bncpublishing.net Group Editor

Melanie Mingas

Melanie@bncpublishing.net

Editor Michael Gordon Michael@bncpublishing.net Deputy Editor Sophia Soltani Sophia@bncpublishing.net

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Art Director Aaron Sutton Aaron@bncpublishing.net

MASS CATERING the art of delivering dinner in the sky for airline caterers

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Marketing Executive Mark Anthony Monzon Mark@bncpublishing Photographers

Audrey Hastings Neville Hopwood

SUBSCRIBE subscriptions@bncpublishing.net

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INTERVIEW

dineequity's gary moore on revamping the iconic applebees and ihop stores

DÉCOR a behind the scenes look at the design of catch restaurant in abu dhabi

MARKETPLACE

the latest trends and innovations in dairy farming, production and supply

PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196

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Opinions expressed are solely those of the contributors.

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SETTING THE AGENDA TOGETHER WE DISCUSS TODAY'S CONCERNS, UNITED FOR A BETTER TOMORROW

Despite the myriad of F&B conferences and exhibitions throughout the year, around the world, there is clearly a lacking of originality and foresight.

The advisory board of Catering News ME was unanimous in calls for fresh ideas and original thinking, when we met last month to discuss the points of interest, schedule and potential speakers for the CNME conference.

With the board made up some of the most influential figures in the regional F&B scene today, the ideas came at rapid fire. Thoughts ranged from food safety to food awareness, to market growth and sustainability.

A particularly interesting point raised, was the lack of flexibility, in terms of visas, when it comes to temporary or casual staff. The board was unanimous in a need for change, with proposals to lobby for more relaxed visa requirements, the acceptance of part time staff, and clarity on labour cards, health cards, and events red tape.

But how can we effectively lobby regulators? Instead, restaurants and hotels are forced to fiercely compete for the finite sources of casual labour available to them,

TOO PLAIN

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NOT CLEAR ENOUGH

supplied through agencies, every time there is a surge in business - be it a seasonal change, a national holiday or even just a busy brunch.

What is needed is some means to attract third culture children to the industry, through part time jobs and clear career development, organically building careers here. We need to create a ‘Made in Dubai’ brand in terms of education, training, recruitment and retention. Or else, where will the workforce come from, with hundreds of new F&B outlets opening every month in Dubai alone?

Agree or not, there is still time to have your views heard; if you have a burning issue that needs debating, or if you feel you have a view to share then please drop me an email with discussion topics and potential speakers. Together we can make the Big Food & Beverage Forum on September 15 a day of education, influence and change.

Also, please don't forget to register your attendance and to reserve your tickets, free of charge to chefs, F&B managers/directors and procurement specialists, with Mark Anthony Monzon through email directed to Mark@bncpublishing.net.

BACKGROUND TOO DISTRACTING

JUST RIGHT!

Follow us on our social media pages @cateringnewsme /cateringnewsme cateringnewsme

MICHAEL GORDON Editor

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CATERING NEWS ME

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NEWS

NEWS

Diamond Lifestyle Acquires Johnny Rockets Al Masah Capital announced that its food and beverage private equity platform, Diamond Lifestyle Limited, has acquired Al Faris Restaurant LLC, the UAE and Oman owner and operator of Johnny Rockets.

In relation to the acquisition, Shailesh Dash, founder and CEO of Al Masah Capital and chairperson of Diamond Lifestyle said: “Owning a global and reputable brand such as Johnny Rockets enhances our strategic profile and provides our company with a concrete foundation to reap the benefits of the lucrative hamburger market in the region.

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“We are delighted to have added another landmark transaction to our rapidly growing portfolio of brands.”

Johnny Rockets is an international restaurant franchise established almost 30 years ago in California, US. The restaurants offer all-day dining, serving hamburgers, chicken and steak sandwiches, appetisers, fries, salads, shakes and desserts.

Al Faris Restaurant LLC launched its first Johnny Rockets restaurant in the UAE in 1996 in Jumeirah, Dubai. Today, Al Faris operates 14 restaurants across the United Arab Emirates of which eight are in

Dubai, four in Abu Dhabi and two in Ras Al Khaimah. In addition to food court seating, the company’s current restaurants accommodate more than 1,100 seats spread over 296 tables.

Amitava Ghosal, partner of Al Masah Capital and director of Diamond Lifestyle added: “Our acquisition of Al Faris Restaurant complements our vision and further strengthens our platform offerings and extends our presence into the casual food-service market. We look forward to expanding the Johnny Rockets footprint in the UAE and Oman.”

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F&B sector could grow 36% by year end Youssef Jammal, a regional hospitality expert based in the UAE and head of hospitality and retail in The H Holding Enterprise, a leading investment group in the country, says the food and beverage (F&B) sector is set to grow 36% by 2015 end.

Quoting a report by the British firm KPMG, he said another 1,600 food and beverage outlets would be added by 2019 in Dubai.

“Food sales could grow to AED 38.5 billion in 2015 from AED 28.3 billion in 2011, an increase of 36%. Our hospitality outlets across the UAE have recorded unprecedented sales, exceeding our expectations for the first half of 2015,” added Jammal.

The company, which has operations in various investment sectors, currently runs several food and beverage as well as entertainment outlets, including Monte Carlo Stars, Cash, L Club, LUA plus others. “Expansions in this vital and vibrant sector have been very rewarding. We have allocated higher budgets for expanding into new projects in Dubai’s F&B sector,” said Jammal.

Food sales could grow to AED 38.5 billion in 2015 from AED 28.3 billion in 2011

Gaucho Dubai launches Gaucho Anywhere Gaucho, the award-winning Argentine restaurant located in the heart of DIFC, is set to launch its gourmet takeaway and delivery services Gaucho Anywhere on Monday, 17 August 2015.

Tailored to suit all taste buds, Gaucho’s take-away and delivery menu offers a true taste of Argentina to the door, and delivers a variety of starters, salads and their renowned steaks and sides.

Gaucho Anywhere will be available to clients based in Downtown and DIFC through their delivery service partner 24h.ae. The restaurant is already working on expanding reach to more areas in the near future. Orders can be made online via www.gauchorestaurants.ae, with no minimum spend or delivery charges.

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NEWS

Have your cake and eat it In celebration of the holy month, the innovative JW Marriott Marquis team in La Farine created a pure chocolate Ramadan cake, which took over seven days to form, encompassing a noteworthy 1,000kg of milk chocolate as well as 10kg of decorative, edible gold leaves.

Throughout Ramadan, the cake was displayed at the La Farine entrance on the ground floor of the five star JW Marriott Marquis hotel, downtown Dubai.

Harp ME appoints Technical Sales Support

New Food and Beverage Director at Le Méridien Abu Dhabi Le Méridien Abu Dhabi hotel - owned by Abu Dhabi National Hotels and managed by Starwood Hotels & Resorts Worldwide - has appointed Kristofer Bremstrom as its new director of Food and Beverage.

Kristofer will be responsible for leading both the service and culinary teams across ten venues, driving the overall strategy, increasing offerings to both existing and new clients and delivering guest experiences beyond expectation.

Reporting to Stuart Birkwood, Kristofer joins from Sheraton Hotel Stockholm, Sweden, where he has had various roles since 2010.

Earlier, he studied at Stockholm University, School of Business and received a Master in Business Economics.

Commenting on the new appointment, Stuart Birkwood said: "Kristofer brings a wide spectrum of knowledge to Le Méridien Abu Dhabi and will be an asset to our team. Together with Kristofer we look

CHRISTINA GEORGE

KRISTOFER BREMSTROM

to bring exciting new tastes to the Abu Dhabi scene as well as developing new culinary experiences and further growing our presence in the capital."

Kristofer commented: "It is an honour to be part of Le Méridien Abu Dhabi team and I look forward to providing guests with the best culinary experiences and service in Abu Dhabi and to drive F&B innovation and creativity."

Christina George has been appointed to the role of technical sales support (manager designate) at Harp Middle East LLC. George has food production experience from one of the leading food manufacturer’s in the region, which will be a valuable asset in her role.

Harp says the appointment demonstrates a commitment to provide a wellqualified and experienced team to support and develop their food ingredients business along with their partners Corbion Purac, Carinsa, Fiberstar and BDF Natural Ingredients.

George holds a Master’s Degree in Food Chemistry and Bachelor’s Degree in Food Science and Quality Control.

1,000kg of chocolate and 10kg of edible gold leaves were used in Ramadan cake 10

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NEWS

Prêt To Go opens third outlet in Dubai Media City

Go gluten-free and guilt-free with Per Te Per Te Ristorante e Café has created glutenfree menu items to cater to those with glutenintolerance, celiac disease and allergies. The authentic Italian specialties are also ideal for the health-conscious diners.

The restaurant sources gluten-free pastas from reputed manufacturers and suppliers.

The extensive menu features antipasti, salads, pasta, risotto, sides and desserts.

Gladwin Anton, executive chef of Per Te Ristorante e Café said: “There is a high demand for gluten-free dishes due to increasing awareness, diagnosis and in general people’s preference for healthier alternatives.

“We not only use separate equipment for preparation and cooking but also have a different counter, dry storage area and fridge to handle gluten-free ingredients,” he added.

Prêt To Go will open its third outlet, in under one year of launch, in the heart of Dubai’s creative zone in CNBC Building 7.

The branch will also offer a delivery service and catering options for larger corporate and social gatherings.

As with DIFC and JAFZA, all items will be made freshly on the day, with any leftovers donated to blue collar workers in the community.

Commenting on the latest venue, Kunal Lahori, founder and CEO, said: “Prêt To Go is a concept designed for people who lead fulfilling work lives, and yet are conscious of their health and wellbeing. When we launched the brand less than a year ago, we wanted to establish a presence in the key business hubs of Dubai, and we’re proud to have achieved that.

“It’s heartening to know that Prêt To Go is successfully filling a gap in the F&B industry in the city, and is being well-received by its target audience.”

Prêt To Go has three more openings in the pipeline in the months ahead.

An estimated 1 in 133 Americans, or about 1% of the population has celiac disease AUGUST 2015 CATERING NEWS ME

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NEWS

Customer Service on All Channels Rational responded to around 2,000 enquiries via Facebook, Twitter and ClubRATIONAL last year, with up to 1.6 million people worldwide viewing Rational’s Facebook posts every week.

The manufacturer gives its customers tips on using the appliances, answers questions on applications and recipes and organises on-site technical assistance. Wherever a customer needs support, they will often get it from Rational within minutes, including online, almost around the clock in eight different networks.

With more than 65,000 members, ClubRATIONAL is the network for professional chefs all over the world, and the company is also represented on YouTube, LinkedIn, Pinterest, Google+ and Instagram.

There are 85m Arab social media users today and a 22% penetration rate across the region

Yoku Moku continues Regional Growth

Yoku Moku, the Japanese confectionary brand, will open three new stores in the UAE, further consolidating its GCC presence. The new outlets are located in Abu Dhabi, Dubai and Al Ain respectively and reflect the continued success of the brand with Middle Eastern audiences following the opening of a Kuwait store in April 2015.

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Commenting on the expansion strategy, Ehab Al Bakri, COO, Alsa Lifestyle and Apparel, said: “Since 2012, Yoku Moku has experienced tremendous growth in the region, with our recent Kuwait opening and now a further three branches in the UAE. We are confident that Yoku Moku will continue to

grow from strength to strength and are excited to be looking at Qatar as our next market.”

Since 1969, the brand has developed to operate over 300 stores across the world.

Yoku Moku is brought to GCC by ALSA lifestyle & Apparel LLC, the retail arm of Al Sayegh Group.

NEWS

Barjeel Al Arab Restaurant recognised for Ramadan sessions Barjeel Al Arab Restaurant, located at the Heritage Village by Dubai Creek, was presented a Certificate of Appreciation by the Dubai Culture & Arts Authority for organising Islamic discussions on Ramadan and Islam during Ramadan.

Question and answer sessions on the significance of Ramadan in Islam, and its scientific benefits morally and medically, were discussed at the Barjeel Heritage Guest House and attended by non-Muslims, Muslim and neo Muslims.

Khalil Abdul Wahid, manager projects and events at Dubai Culture & Arts Authority and Habib Khan, general manager, and CEO hospitality division of Planet Group presented a shield and certificate to Hussam B. Elshabi of Dubai Architectural and Heritage society and Ahmed Abubeker Abdallah, scholar from Dubai Islamic Affairs who arranged the Islamic learning sessions.

KHALIL ABDUL WAHID, MANAGER PROJECTS & EVENTS AT DUBAI CULTURE & ARTS AUTHORITY AND HABIB KHAN, GENERAL MANAGER

Amex FHR received applications from over 700 hotels hoping to become members

Amex FHR programme continues to grow Two additional Jumeirah Group properties have been selected to join the American Express Fine Hotels and Resorts (FHR) programme in 2016.

Jumeirah at Etihad Towers in Abu Dhabi and Jumeirah Dhevanafushi in the Maldives have joined FHR, which brings the total number of Jumeirah Hotels in the prestigious programme to eight. The existing hotel members include Grosvenor House Apartments by Jumeirah Living in London, Jumeirah Grand Hotel Via Veneto in Rome, Pera Palace Hotel Jumeirah in Istanbul, Burj Al Arab Jumeirah, Dar al Masyaf Jumeirah in Dubai and Jumeirah Port Soller Hotel and Spa in Mallorca, Spain.

The programme enables American Express Platinum Card members, to book through Fine Hotels and Resorts and enjoy

access to complimentary benefits and competitive rates at over 815 properties worldwide. Amex FHR received applications from over 700 hotels hoping to become members.

Stefan Fuchs, general manager, Jumeirah at Etihad Towers, said: “We are delighted to be part of the exclusive American Express Fine Hotels and Resorts programme which is an honour and recognition for the team.”

David Stepetic, general manager, Jumeirah Dhevanafushi, said: “We are proud to have been selected to join the programme which offers American Express card members exclusive benefits. Located 400km from the capital Malé, our island hideaway is surrounded by the exotic beauty of the Indian Ocean and offers some of the most remote luxury to be found on earth.”

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NEWS

The Catering News ME team met last month with its Advisory Board to set the agenda for the region-wide Food & Beverage Forum on 15 September at the Ritz Carlton Hotel in Jumeirah Beach Residence, Dubai. Before we set the schedule in stone, here is a taste of what we discussed

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ogether, the Catering News board covers every facet of the F&B industry and each member brought a breadth of knowledge, expertise, experience and, most importantly, ideas to the table when we met at the Emirates Academy of Hospitality Management last month.

Above the excitement for this prestigious event there were several key areas of common interest, including the ever increasing importance of com14

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munications, especially social media – the good and the bad. We also touched upon the continued and growing trend and need for sustainability in supply, and the sourcing of more local, seasonal and fresh ingredients, as well as the issue of food wastage. A hot topic was the surging importance of food intolerance and allergies, together with a general need to address the overall issue of healthy eating, nutritional labelling and counted menus.

Equally as heated was the need to attract, recruit and retain a growing workforce, further challenged by restrictive regulations and red tape. There was a call for suggestions to combat the transient attitude of the region, and to create concepts for those looking for a long term career.

The board toyed with the idea of attracting third culture children to the industry, through part time jobs and clear career development, organically

NEWS

building careers here. Proposals were raised to lobby for more relaxed visa requirements, the acceptance of part time staff, and clarity on labour cards, health cards, and events red tape.

With hundreds of new F&B outlets opening every month in Dubai alone, everyone asked where the workforce was coming from. There was an overwhelming desire to create a ‘Made in Dubai’ brand in terms of education, training, recruitment and retention.

With the market becoming ever more saturated there were questions as to whether further growth was sustainable, especially in light of the ever increasing pressure for return on investment.

We also discussed the impact of market monopolies, where competition only exists at the consumer end of the scale while the competition in supply chains is near non-existent, as well as static ROI vs external cost increases and, overall, how to balance and make more money.

The overriding concern of the board, though, was the need to create a unique proposition, a Forum like no other, addressing the true issues of the industry and not paying lipservice to the widely reported misconceptions.

So, we have a lot of work yet to do to put all of these points into action, but with suggestions like these you can be sure the conference will generate a lot of engaging thought. And who knows, together we may be able to achieve some real change for the good.

The Food & Beverage Forum will be an open discussion and free to enter for Chefs, Food & Beverage Managers/Directors, and F&B Procurement Managers/Directors. So please ensure your diary is free on September 15th, and ensure you RSVP your attendance early with mark@bncpublishing.net.

Also, if you wish to put yourself forward as a possible speaker or discussion group mediator, then please feel free to contact the editor michael@bncpublishing.net.

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ADVISORY BOARD PROFILES: BOBBY KRISHNA Principal Food Studies and planning specialist, Food Control Department, Dubai Municipality

parent company of well-known homegrown brands such as Ultra Brasserie and international concept Reform Social & Grill. Gates Hospitality’s portfolio also encompasses ownership and operation of Bapas and ownership of Six Senses Zighy Bay. Additionally, Q3 2015 will see the launch the highly anticipated, unique concept Bistro Des Arts, The Address Dubai Marina.

MARKUS THESLEFF Whissle Group co-founder

Bobby graduated with a degree in Agricultural Sciences from Agra University in 1998 and started his career as a manager in the tea industry. He received his Master’s Degree in Food Science and Technology from the University of New South Wales in Sydney in 2004 and joined Dubai Municipality in 2005. His main job responsibilities include development of new food safety policies and procedures, conducting food safety audits, and investigation of foodborne illnesses.

NAIM MAADAD Chief executive officer of Gates Hospitality

With over 25 years’ experience in the hospitality industry, across various senior management roles, Naim’s career has specifically focused on the Middle East region. Currently Naim is the Ceo of Gates Hospitality, the 16

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Markus has more than 17 years of expertise in hospitality, F&B and marketing, starting his career within the family business, before pursuing his passion for creating lifestyle brands. Markus launched Pangaea internationally and in 2005, opened member’s lounge, AvivA and in 2007, Maya. Whissle, formed with Ramzy Abdul-Majeed, develops exciting and dynamic hospitality projects. In 2009 Whissle launched award-winning OKKU. In 2012 they opened RIVA, Palm Jumeirah and Sophie’s gastrocafe. Expanding its portfolio, Whissle launched CLAW BBQ, Crabshack & Grill in 2013 in Souk Al Bahar. Cielo Sky Lounge opened at Dubai Creek Yacht Club in March 2014 followed by Casa de Tapas the same year. In 2014 Markus was awarded Restaurateur of the Year.

IZU ANI Head Chef at La Serre Nigerian-born chef Izu grew up in London and began his career at The

Square in London. After four years, he travelled to France for six years, gaining valuable experience at some of the country’s best restaurants including the world-renowned, Auberge de L’Ill and La Bastide Saint Antoine in the South of France. Chef Izu also gained experience in Spain at multi Michelin starred establishments before returning to London as head chef at Vanilla, then making his way to Dubai to launch La Petite Maison.

In 2013, chef Izu launched a new home grown concept to Downtown Dubai, La Serre Bistro & Boulangerie which has received critical acclaim since opening.

JUSTIN GALEA Director of Food & Beverage and executive chef at Le Royal Méridien Abu Dhabi

Following his four year course at the William Angliss Institute of TAFE, Melbourne’s leading school for food, tourism and hospitality training, Galea started his career working for an influential Melbourne family, where he hosted the launch dinner for the Jaguar Formula 1 Team. He went

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to work as a sous chef at the Lynch Winter Garden restaurant, the only restaurant to be rewarded a Michelin star in Australia at this time. Galea was encouraged to further his career in the kitchen having worked alongside the famous Rolan Lehors, the retired head chef of the world-renowned Le Gavroche. He then spent almost two years at Le Royal Méridien Abu Dhabi as executive head chef, creating innovative twists to fine dining, before his recent promotion. Justin’s culinary memberships include Master Chefs of Great Britain, the Federation of Scottish Chefs and the Academy of Culinary Arts, and today he is heavily involved in the launch of the “Adopt a School” charity.

class projects, Patten’s eye for the latest international trends and innovations keeps Atlantis on the culinary forefront, driving the hugely successful Food & Beverage operation. Prior to Atlantis, Patten served three years at the Shangri-la Hotel in Singapore as the area executive chef for South East Asia. He was named Executive Chef of the Year at the World Gourmet Summit Awards of Excellence in 2007, and in 2009 he was awarded the Global Chef of the Year of the Year at the Sunrice Culinary Academy in Singapore.

MARK PATTEN Senior vice president, Food & Beverage, Atlantis, The Palm

British born Michael Kitts joined The Emirates Academy of Hospitality Management in 2001 as lecturer and executive chef. Michael was previously at the renowned Butler’s Wharf Chef School in London, where he held the position of culinary director and executive chef since 1999. After completing his formal training at Thanet Technical College in Kent, UK, he started his career at Claridge's Hotel in London where he gained his first practical experience.

Mark has led an outstanding and diverse career working in Asia, the Caribbean and Europe, where he has been responsible for restaurants in various hotels and resorts. Currently overseeing the entire food and beverage operations of Atlantis, The Palm, Patten drives the creation and development of new F&B projects for the resort, including the successful launch of YUAN, Atlantis’ new Chinese dining concept and the upcoming Bread Street Kitchen by Gordon Ramsay. Responsible for sourcing world-

Ritz Casino. During his career, he has won many prestigious awards and accolades, including the ‘Prince Philip Special Award’ in 1996 presented at Buckingham Palace and runner up for ‘National Chef of the Year’ in 2000.

JOHN GILLESPIE Managing director, Tonique Consultancy

MICHAEL KITTS Director of Culinary Arts, The Emirates Academy of Hospitality Management

During his far-reaching culinary career, Michael has worked in some of the UK’s leading establishments including Les Ambassadeurs Club, The Swallow Royal Hotel Bristol, Hotel InterContinental London, and The

Known as “The Gillespie”, John has in excess of twelve years FMCG experience in sales, marketing, PR and specialising in the luxury drinks industry. He first stepped foot in Dubai 10 years ago leaving his motherland of Ireland behind. Having lived in Manchester, UK for six years he managed the renowned Revolution Bars, as well as overseeing the global beer brand, Carlsberg. During his tenure at MMI working as a senior category manager, he saw there was a gap in the market for a one-stop shop solution providing a unique portfolio of brand focused services for the beverage industry; ranging from private tastings and consumer experience classes to corporate trainings and educational platforms.

John capitalised on this opportunity and created Tonique Consultancy. As the managing director, he has overseen high-profile events such as Formula 1 Abu Dhabi, Art Dubai & Design Days, Dubai International Boat Show and Royal Salute Polo to name a few. The companies’ ethos is simple, give back to the community by educating, training and nurturing budding talent throughout the city, and it is with this mind-set that he launched his new venture, Cocktail Kitchen.

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HOST 2015

Catering News ME will be on the ground at Host 2015, bringing you all the news, reviews and points of view from this global exhibition, but until then we give you a taste of what to expect in October.

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ostMilano, the International Hospitality Exhibition, taking place at the Fieramilano fairground in Rho from Friday 23 to Tuesday 27 October, is one of the world’s most important exhibitions for the HORECA, foodservice, retail, large-scale distribution and hotel industries.

This year, the concept of the exhibition is centred around three synergic macro-areas; one comprising coffee/tea (including SIC – the International Coffee Event), bar/coffee machines/vending and gelato-pastry; one focusing on Food Service Equipment and 18

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bread/pasta/pizza; and one looking at Furniture and Tableware – an area that will see a 30% increase in attendance figures over last year.

Contests running throughout the exhibition include the World Trophy of Pastry, Ice cream and Chocolate and the Cake Designers’ World Championship organised by FIP (the Italian Federation of Pastry Gelato and Chocolate), at the Arena Dolce, promoted

by FIPE (the Italian Retail Business Federation), with the top masters of these arts demonstrating their experience live.

And there’s more. Also taking place in the Arena Dolce, master gelato chefs will be trying to break the Guinness World Record for the greatest number of tubs of ice cream with different chocolate-based flavours. Champion pastry chefs, on the other hand, will be tackling the Milanese cake par excellence, the Panettone, partly as a tribute to Expo, reflecting the Universal Exposition’s aims to spread information about typical, unique types of local food on an international scale.

The training sessions realised with CPC

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(the Coffee Promotion Consortium) and UCIMAC (the sector of ASSOFOODTEC representing Italian manufacturers of espresso coffee machines and equipment for bars) promise to be particularly innovative and original. The multidisciplinary event will be held in a special area called ‘Coffee District’ and will involve top experts from the coffee world, research institutes and international organisations.

The aim is to disseminate and promote the culture of coffee, with an in-depth look at subjects of the utmost importance, such as national and international market trends and the future scenario, with a particular focus on coffee capsules and pods, and to present the data resulting from a survey conducted by Astra Ricerche about the relationship between coffee and well-being.

At the challenge entitled ‘What it Takes to Be Great - WBC All-Stars’, organised in partnership with World Coffee Events, top international baristas will be conducting spectacular hands-on training.

Meanwhile, expertise is at the centre of the meetings arranged by the Speciality Coffee Association of Europe, ending with ‘Enjoy the Table’, the event that brings coffee culture to the table, curated by ALTOGA (the Association of Lombardy coffee roasters, coffee importers and wholesale food retailers) and ART (the Association of Arts of the Table and Gifts). The excellence of coffee will be the star of the ‘Barista Bonanza’, an initiative organised by SCAE (the Speciality Coffee Association Europe), with a stage where the public can interact with top baristas and experts.

Food and beverage managers will be the focus of events staged in a lounge dedicated to them by the trade association AIFBM (the Italian Food and Beverage Manager Association), while Mixer Educational, promoted by Mixer, with the collaboration of Planet One, will be proposing new ways of interpreting mixability.

The partnership with Identità Golose is back again this year, with the Identità Golose Future project: three dates a day, presented by a chef and a food expert who, using new technologies and ingredients, will enable visitors to literally taste the cuisine of tomorrow.

The Network del Gusto, promoted by APCI (the Professional Association of Italian Chefs), with the collaboration of Ital-

ian Gourmet and apropositodime.com, will present five days of live lectures animated by top professionals in the sector.

‘Le Pillole di Primo Piatto’ (Primo Piatto’s Brief Courses) is the initiative organised by APPAFRE (the association of fresh pasta makers) and the Primo Piatto pasta-making school, offering short courses on pasta-based cuisine. The Federation of Italian Chefs (FIUP) will be deciding who is ‘Chef of the Year’, the award organised for more than ten years by the Chefs’ Union of Regione Lombardia.

Pizza, that great icon of Italy, will be the focus of an international event, the European Pizza Championship, with show-cooking and a focus on vegan options, and the Università della Pizza which, for the first time at Host, will be presenting the concept of gourmet pizza.

Workshops focusing on aspects of the sector will also be organised by Assofrigoristi and FCSI (Foodservice Consultants

Society International).

Another key tessera in the lifestyle mosaic of HostMilano is HOSThinking, the prestigious design award jointly organised with POLI.design, the Consortium of the Polytechnic of Milan, with the patronage of ADI – the Industrial Design Association, now in its second year. From the many candidates who entered the competition from all over the world, the jury has selected 10 finalists, from whose entries the three winning projects will be chosen during Host2015 and exhibited in a special area.

HostMilano’s collaboration continues with the 2015 International Architecture and Design Award for ‘Bars/Restaurants/ Boutique Hotels’ the new edition of which has several new features. The competition will now encompass projects by Italian designers executed abroad, and the scope of the competition will be extended to include all forms of accommodation such as hotels, B&Bs, residences, farm stays and hostels.

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COVER STORY

Liftingonthe lid SOCIAL MEDIA

With around 85 million Arab users today and a 22% penetration rate across the region, social media is an enormously powerful tool, but for food and beverage providers it can be a double-edged sword

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CATERING NEWS ME AUGUST 2015

COVER STORY

TAKING SOMEONE TO COURT OVER A BAD MEAL REVIEW IS LIKELY TO CAUSE YOUR BRAND MUCH MORE DAMAGE THAN THE REVIEW ITSELF."

F

ood and Beverage has always been a huge focus on social media platforms, creating a tremendous marketing opportunity for restaurant brands (try searching Twitter or Instagram for the word 'lunch'). However, restaurants need to bear in mind that the way customers use social media should determine how best they use social media to build their brand.

Carrington Malin, managing partner, Spot On PR, says: “As with any other marketing activity, the key to good social media results remains putting food quality and customer service first. Get that right and your reputation will follow, online or offline.”

Customers who are impressed with your food and service will talk about it and may share their experience via social media. Very often, restaurants get the best results from what their customers say about them via social media and not their own social media communications. But get the food and service wrong and you can expect a barrage of abuse across various platforms, particularly when a post goes viral.

Malin adds: “Bear in mind that social media outreach is not as 'free' as it used to be. Restaurants that are trying to build a brand following and reach out to new customers will need a budget for promoted posts, advertising and online promotions.

Nevertheless, social media advertising can be highly cost-effective if planned and managed properly.”

YOUR SOCIAL PLATFORM

Today, we are witnessing a new wave of

convergence, with online social media tools merging with smart phone messaging applications. For example, the largest social media platform, Facebook, has recently merged with Whatsapp, one of the widest used smart phone messaging platforms.

This means Facebook now has access to new datasets for 500 million users, the majority of whom are already using Facebook.

By the second quarter of 2014, these users were exchanging 64 billion messages using their smartphones each day worldwide, up from 54 billion a day four months earlier.

“Facebook outranks other social media platforms in terms of sheer numbers.

However, people are becoming increasingly sophisticated in their social media use and develop many different preferences for social media platforms, how they use their preferred platforms, when and how often,” says Malin.

He adds: “For example, someone might choose to use Facebook for family and close friends, LinkedIn for business contacts and not be an active Twitter user at all. So assuming that they will be interested to follow you on Twitter would be a mistake.

“Today's social media marketing is in-

81,302,064 The total number of Facebook users in the Arab world as of beginning of May 2014

creasingly about identifying your own customers' preferences for how they communicate with your brand and, when possible, giving the customer a choice of platforms for communications.”

Every brand should actively monitor how it is discussed by social media users, F&B brands included. There are many free-touse tools to do this and a number of companies that provide value-added monitoring services. Providing that it's not against the law, what someone posts on social media is their business. Brands can only react and try to manage conversations accordingly.

However, the laws of the UAE are quite clear on the issues of privacy and slander, and in extreme cases there are legal options open to brands to help protect themselves, employees or customers, which is obviously a last resort. Malin says: “Taking someone to court over a bad meal review is likely to cause your brand much more damage than the review itself.

“What is often a bigger potential risk for consumer brands is what they post and how they post it. Brands should retain tight control on the images or videos they post of their customers and how customer experiences are communicated via social media to ensure their customers' privacy and rights are respected.

“There's often a temptation for brands to over-react when a negative comment is identified on social media and very often a little research will uncover that the issue is not significant when put into the right context.

“Hotels and restaurants are often judged AUGUST 2015 CATERING NEWS ME

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COVER STORY

AS WITH ANY OTHER MARKETING ACTIVITY, THE KEY TO GOOD SOCIAL MEDIA RESULTS REMAINS PUTTING FOOD QUALITY AND CUSTOMER SERVICE FIRST." CARRINGTON MALIN - SPOT ON PR BRIDGING THE COMMUNICATION GAP

according to very high standards by customers and reactions on social media to perceived drops in standards can be both fast and furious. For this reason, response to negative comments on social media also needs to be fast, honest and, when possible, offer a path to resolution.

“Avoid defensive language that invites an argument. Even though you may think that a social media user is being unfair in posting something negative, your regular customers will appreciate the fact that you handle such comments in a professional manner and, perhaps, even weigh in on your brand's behalf,” he adds.

Neutral and positive sentiment on social 22

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media usually far exceeds negative sentiment for successful F&B brands, but no one is immune to negative comments and so brands must have procedures and policies in place to deal with potential issues.

Malin concludes: “As usual, proper planning prevents poor performance. Nominating someone to handle social media 'because they know all about Facebook' is not a solution. Objectives should be set, activity planned, a path to escalate issues agreed and policies put in place for when negative issues are encountered. ‘What can we do to encourage our customers to share their experience with us on social media?’ is a good question to ask.”

One hugely popular social media platform for the F&B industry is the restaurant review site Zomato, which currently has over 1 million monthly users in the UAE and a total of 2.6 million monthly users in the Middle East across its website and mobile apps.

Viraj Sawant, business head, Zomato UAE, spoke to Catering News ME about this growing phenomenon. Sawant sees Zomato as a pivotal product in the food-tech segment. She says: “There is no other restaurant search service out there which is building products for both customers and restaurant owners and I think that is what makes us unique. Zomato provides a holistic discovery experience which is why the restaurant industry and users in the Middle East see value in our product. We’re focused on building vertical depth within the restaurant space by bridging the communication gap between consumers and merchants.”

Sawant believes that the fact that many complaints and concerns are received from restaurants in the Middle East goes to show that restaurants take reviews and ratings seriously. She adds: “We recommend restaurants respond to all reviews. There may

COVER STORY

be instances of a frustrated customer taking time to share what went wrong in their experience. We educate restaurants that a thoughtful response from restaurants sends the message of appreciation and concern to the entire community. It also helps communicate their side of the story to the customer. However, if a business owner feels that a review is unfair we verify the user details and whenever we can discredit a review as being written by a competitor, plagiarised, or written as the outcome of a threat, we are happy to delete it. On the other hand, if it is not proven we keep an eye on the user profile to check if any discrepancies occur.

Maintaining the credibility of reviews is of utmost important to us. We hate spam as much as (probably more than) anyone else.”

In response to a reported rise in blackmail by social media - where customers threaten reviews for discounts – Sawant says: “Restaurant owners should not be threatened by negative reviews. Users deciding where to eat can see how active a reviewer is and then decide whether or not to take the review seriously. We expect our users to implement their best judgment when deciding which reviews are authentic or not.

“Of course, there will always be some unreasonable customers who leave unhelpful remarks. If a review is written as the outcome of a threat and we have the necessary we take strong action against it. We either delete those reviews or profiles.

“But the majority of the postings are fair and honest. Zomato provides foodies in-depth restaurant information and a platform to share their food experiences.”

Deciding whether social media is part of your marketing strategy or not, and whether or not you engage in posted threads, is ultimately the responsibility of the restaurant manager, so we spoke to several operators to see just how they use social media platforms.

AMWAJ ROTANA HOTEL Alban Daubenton, food and beverage director, Amwaj Rotana Hotel, says: “We actively monitor social media reports on our restaurant in real time using a reputation management system called Revinate, which we subscribe to. It monitors all reviews posted in online channels, comprising not only of social media sites but also booking sites and blogs.”

Fairly often Daubenton finds his establishment threatened with social media reviews. “Mostly when a customer is not altogether satiated by any form of compensation we may offer,” he says.

When it comes to sorting through the legitimate and bogus claims Daubenton believes this can be a grey area. “Each case is dealt with individually. We are, after all, in the business of offering personalised hospitality to each and every guest and this applies even more so when things go pear-shaped.”

In calculating the impact social media has on his business, Daubenton says: “We are proud to say that we know for sure that our social media fans actually patronise our hotel. This was seen recently when we launched a new theme night at our all-day dining restaurant for which we only marketed on our social media pages, and we received a huge turnout of guests. We are also seeing more and more people checkin to the hotel's social media pages when they're at the hotel. Both Instagram and FourSquare also show us that our guests have physically visited the hotel and either stayed and/or dined with us.”

Refreshingly, Daubenton says customers regularly highlight the good reviews. “They either mention it to our team when they speak with them or post it online.

For example, we have seen reviews by guests on Facebook, TripAdvisor and booking.com where guests have shared that they were prompted to book the hotel based on positive reviews.

When it comes to replying or retorting to social media threads, Daubenton says there is a policy to respond to each and every review online, to respond to questions and to acknowledge guests' comments on all pages. He says: “We believe that this is how we transcend the virtual space and offer them the warmth and hospitality that they will physically experience when they're here."

Furthermore, the Amwaj Rotana actively engages in Social media as a tool for promotion. “We have a dedicated e-Commerce Manager who manages all our social media channels, and the overall marketing plan for the hotel incorporates a dedicated strategy for social media channels. It is used widely for promoting the hotel and its dining and recreation options. CSR is another area that is widely covered on social media. For instance, we dedicate one day of the week, which we title #ThinkTuesdays, specifically to promote messages on sustainability. We run offers solely available to our social media fans such as vouchers and check-in specials. Our Friday Brunch campaign has also created a buzz online with the popularity of its hashtag #LetsDoBrunch on all social media channels.”

5,797,500 The total number of active Twitter users in the Arab world users as of March 2014.

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COVER STORY

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JW MARRIOTT DUBAI

THE SCENE

CLÉ DUBAI

Bhavesh Rawal, director of food and beverage, JW Marriott Dubai, says: “We actively monitor social media reports on our restaurant, but we are good in managing them as we have a team which manages social media for the Marriott group.

Bhavesh has not seen any growing trend towards customers’ feedback online, although some customers do post from time to time. He says: “It depends from situation to situation, but I strongly believe if you are right you should not be worried about the reviews.

“We basically believe in the facts and if there is a reason to post on social media we will admit to it; but only a few people will go to social media, most of them will raise up the issue or compliment personally and it will finish there.”

He adds: “How we sort through the legitimate and bogus claims depends from situation to situation. We do not really have a standard response, instead dealing with each case by case, and we try and reply to each and every review we get.

“Social media has a strong impact on our business. Nowadays everybody wants to go to the place which is tried and tested and has positive reviews.

Bhavesh believes there should be some form of social media regulation in place, with all reviews screened and checked before being posted. He adds: “We keep a track of all those that leave good or bad reports online. All the names get collected, and then the necessary action is taken.”

Dominic Robinson, executive chef, The Scene, believes that social media is huge in the hospitality industry today, and he actively monitors social media reports every day.

We’ve never had an instance of our establishment being threatened with social media reviews but I’ve heard of it happening frequently. We would not entertain it.

“We have daily complaint and feedback logs and these are cross checked against any social media issues, but generally social media generates a buzz about the place and is tremendous for marketing, and all negative, and some of the positive, threads are individually replied to.”

When asked whether his establishment has been threatened with social media reviews, Gregory Malouf, executive chef, Clé Dubai, says: “We saw many reviews done specifically on social media, some positive and some not so much. It really depends. Of course with the rise of Instagram users it is easy for almost anyone to declare themselves a food critic. We as a team go through reviews and feedback regularly.

“I don’t see anything wrong in that, of course only the ones with a constructive input are considered. There has been a couple of times where we adjusted our operation due to feedback.”

In terms of sorting through the legitimate and bogus claims, Malouf adds: “We investigate the situation with the staff and later decide what the best path to take is with any particular claim.

“For us social media is a communication platform that facilitates twoway communication between the restaurant and the customers. It is also a way for us to express ourselves and give our restaurant a face and a voice.”

Malouf has first-hand experience of the effect of internet trolls and false or malicious comments, and he feels there should be some form of social media regulation in place. He adds: “Not all reviews are made by customers who actually came to our restaurant or even try our food. We had a bad review about a dish we don’t even have at our place, it was probably meant for another restaurant but the customer forgot the name or got confused.”

CATERING NEWS ME AUGUST 2015

The country with the highest number of active Twitter users in the Arab region is Saudi Arabia with 2.4 million users, accounting for over 40% of all active Twitter users in the Arab region.

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THE FORUM

THE KITCHEN AS A CLASSROOM The training and development of a chef is never ending, with continuous new trends, techniques and regulations. But whose role is it to lead that schooling and should the kitchen be treated as a classroom? This was the proposition we put to a group of leading chefs in the latest Catering News ME Forum, held last month at Tresind in the Radisson Royal Hotel, Dubai.

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THE FORUM

IN ASSOCIATION WITH

SHOULD THE KITCHEN BE A CLASSROOM? Harangad: All day every day you are training and teaching and everyone is learning together. Although it’s not like a classroom, the ethos of training must be there.

Emanuelle: I come from an Asian background and had nobody in front of me showing me what to do, but if I have a pupil interested in learning then there will be a class available every day, but if they are not interested this won’t be offered, and even if it was, it would be difficult to enforce. The student must look to themselves to seek the study.

Harangad: The kitchen should be more like a playground. A classroom is sat down and ordered, whereas the playground is more fluid with organic learning.

You have to learn from watching and mimicking the chef.

Vishal: Classroom is a very formal term and what we do is more interactive; we want people involved not a one way transaction.

This process is ongoing – training and development never ends.

Vishal: The day you stop learning you should hang up your boots.

Harangad: Learning doesn’t mean stopping an operation for a lesson. We can teach post operation, but sometimes we are handon and it becomes important to stop to teach, to seize the moment. Learning and development is a never ending process.

Vishal: We must all remember that whoever is teaching must have the necessary skills to transfer.

Harangad: Many youngsters coming today from culinary college are very focused, they have completed the classroom and want to learn practical skills, innovation and creativity. As a sous chef I learn from my trainees as I went to college nine years back, so for us it is like a playground.

Jordan: Even those who have been to culinary college are not ready for the reality of a big

HARANGAD SINGH SOUS CHEF TRESIND kitchen so the kitchen and classroom are a continuation.

Emanuelle: Service time can’t be used for learning, it’s for the customer, but preparation time and after service is perfect for training. In Zuma, we do every morning and evening 30 minutes training on a different subject. From commis to chef de partie – everything.

Host Harangad treats the panel to his unique take on the Indian street food, Chaat

Patrick: Ten years ago people would cross from one kitchen to another, but that trend has almost disappeared. It is our responsibility as leaders to instil that interest in learning.

Vishal: It is all about motivating people and getting the best out of them. People often show resistance but it’s up to us to encourage.

Clive: The kitchen is a classroom for all of us. Every day we are learning, and we must continue to learn as teachers – we can’t teach if we don’t grow and learn. We need to learn customers’ needs.

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THE FORUM

Vishal: For us, training in service time is essential as this where mistakes often come up.

remaining at their level, they do their time and go home to family.

That is especially prevalent here as the market is more transient.

Pawel: If something isn’t right then that is the time to train, even during service. You need to drive home the message.

Fix it immediately and apply the pressure.

Vishal: We must take the theory, combine with practice and apply experience. If an emulsion splits it’s just down to experience. This is practical learning.

SHOULD THE CHEF BE RESPONSIBLE FOR DEVELOPING STAFF? Vishal: It is the chef’s responsibility to lead any training as it’s their kitchen and the plate takes a chef’s signature.

Vishal: I have staff who say they are happy in the job; they have got family status and so are content – they are boxed off at just 27 years old, so why would I waste my time on them.

VISHAL RANE HEAD CHEF LES PORTE

Vishal: You also have to leave staff alone to practise the skills you teach, rather than repeating yourself constantly.

Clive: As a leader we are responsible for training but we also have to lead by example and be seen to train ourselves, to show them the importance of training and to foster interest.

Pawel: Have you ever seen a kitchen without any leaders, trainers of staff or guidance – you can clearly feel it and see it – the place is disjointed. You need someone responsible to keep everyone going and heading in the same direction, building a culture of learning.

PAWEL WIKTOREK SOUS CHEF ZUMA

Vishal: But do the staff want to be trained and developed or are they here just to feed the family? I have a team of 46 and don’t have time to develop them all – I identify who wants to learn and develop five people, who then go on to develop five more and so on.

Jordan: Not everyone wants to train or be developed. You can be the teacher but not of those disinterested. Some are happy 28

CATERING NEWS ME AUGUST 2015

Harangad: You aren’t just the teacher but the headmaster and you train juniors to be your teachers. To put a systematic training programme in place is very important, as is identifying those interested in learning and setting a plan for development.

CLIVE MICALLEF CHEF DE CUISINE BARASTI AND HORIZON

HOW DO YOU MONITOR AND CONDUCT CONTINUOUS ASSESSMENT? John: We have to log the training online so it automatically goes for approval – giving an exact track of learning. Also our department of learning development randomly speaks to staff to see how the training was received and completed so everyone is accountable along the chain.

Vishal: In The Westin we have a train the trainer programme, with assessments. They must do 40 hours of training and get a small bonus upon completion.

Sometimes it’s better to have someone on the ground to give training, so they absorb it, rather than someone from upstairs unrelated to them. Last year we started a programme during Ramadan were we put training ideas in a bucket and each guy drew a lesson to teach to another.

Clive: We also run a train the trainer programme of on job

THE FORUM

IN ASSOCIATION WITH

training, which must be signed off by both parties.

IS THERE A CLEAR CAREER PATH IN YOUR KITCHEN? Vishal: Most important – you have to give a vision on how you will lead team members. You have to be a role model and they must buy into your vision. You must make them understand requirements of that vision. Some people demand promotions, or threaten to leave, so we give them an acting promotion role and tell them to prove themselves, and we set strict job responsibilities and parameters for promotion.

John: A career path depends on whether there is a position available and if the guy is ready for promotion. For sure you must give a clear vision, but at the end of the day we are tied by budgets and recruitment rules, we can’t

reer promotion and who is just after a pay rise. The new hotels always get 60% of their staff from existing outlets as chefs leave for money.

JORDAN ANNABI HEAD CHEF MARKET KITCHEN promote unless there is a vacancy. As a rule, I promote on attitude rather skills – as skills can be taught but not a good attitude.

Vishal: You also have to break it down to see who wants a ca-

Pawel: It is a career highway in Dubai. I’ve spent over ten years not looking for any change just wanting to learn and development, but today they are demanding of promotion and pay rises.

They don’t realise it’s a process and one good day doesn’t mean accomplishment. I say wait and calm yourself it is a process and it takes time for you to grow and develop.

John: In Dubai people just want to jump to bigger hotels for more salary but we are as much to blame as we are also searching for staff and offer better opportunities for them to move.

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AUGUST 2015 CATERING NEWS ME

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THE FORUM

Vishal: You should set parameters of quality and set a vision and they have to deliver before questions of promotion are entertained. We set standards they must prove to.

A position is something that can be created, but you have to show a genuine career path - you can’t fake it. You have to be very genuine about it, even if it means they leave you because you can’t create a path or vacancy. That way they will come back to you. It’s an open mind concept.

ARE YOU HAPPY FOR STAFF TO LEAVE TO DEVELOP THEIR SKILLS? John: We have all worked for many years and personally every place I have worked I have identified key people I know will follow me wherever I go as they know I will develop them. That way you create a core and can achieve anything.

stayed in a place more than two years in my life. It’s your choice and something you think about. So long as they are fair and polite I have no objections. I will have a contact in the future and the chance to develop someone new.

Harangad: Developing someone new is like developing yourself over again. You are working with a new attitude and new skills.

JOHN BUENAVENTURA CHEF DE CUISINE SEAFIRE STEAKHOUSE

Haragand: Also, your name goes with them. Everyone is free to take their own decisions. Get your mentoring hat on and talk through the pros and cons but at the end of day you have to move on and lead the show.

Jordan: We all did the same thing when we were training as part of our development, so if they are going to somewhere better then I am more than happy, but if they are going somewhere worse for more money then that is their loss.

Harangad: Some people work for money and others for passion. It depends on the personality to develop their thought processes with you or salary with someone else this is job satisfaction. If a guy is comfortable working with me he will be reluctant to leave.

Vishal: You are happy because they will leave for something better and with the culinary world so small you may meet again, but you are unhappy because of the time you have spent together – it’s like a kid that leaves at 18. It hurts but makes you proud.

Jordan: If you persuade someone to stay they have it in their head and they will go tomorrow anyway.

PRAVISH SHETTY HEAD CHEF NAYA

Pravish: I was a commis for a chef years ago and I was offered a better opportunity. My boss said go, leave, it will be better for us both and then years later he rehired me.

I always say it’s most important to keep up the good work and be positive. No skill beats attitude.

John: A comfort zone is not a good thing either though, as it’s like you are asleep. When you feel vulnerable you push yourself more, learn more and develop more.

HOW DO YOU STOP STAFF FROM BEING POACHED? Vishal: If it’s for money you don’t want them anyway. You must question the worth of the training given.

Emanuelle: If I think the move is good for my staff I will say go, as you never know, they may come back to you more skilled in the future.

John: You can’t do anything about poaching aside from building strong relationships with your staff.

Pawel: Change is good. I’ve never 30

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PATRICK LANTEIGNE CHEF DE CUISINE UBK

Emanuelle: You can always offer something worth more than money – this is the art of war. Give them a

IN ASSOCIATION WITH

THE FORUM

EMANUELLE DI TULLIO SPECIALTY OUTLET CHEF AMWAJ ROTANA chance or opportunity to grow – it costs you nothing but retains loyalty.

Harangad: If someone leaves then it opens up positions for lower people in the chain to step up, so it all works out.

Vishal: We have offered staff positions in other restaurants within the group when we can’t within the restaurant. It gives those new experiences and younger staff a chance to step up.

IS THERE A GROUP MENTALITY OF EXCHANGING WORKERS WITHIN A GROUP OF RESTAURANTS? Vishal: Some hotels do swap – so when another hotel opens in another city they take from within the group – which opens opportunities down the chain and keeps everyone motivated, Clive: In Starwood, before it goes external, the vacancy goes through the Starwood website for a few weeks, giving priority internally.

Emanuelle: This is good for the company, it retains talent. You lose your guy but the company retains the talent.

Pawel: They are still branded and don’t need to be retrained, so it saves time and money and lessens the recruitment burden.

Vishal: Hotels want this success story, they want that promotion from chef to GM – it’s great for the brand.

Clive: It also brings fresh eyes from cross training – they may see something you don’t see every day.

Jordan: Hotels need to keep their staff as they are growing all the time and need more and more staff.

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CASE STUDY

If you’ve ever flown with Emirates, Qatar Airways or even fly dubai then your inflight meal was most likely prepared by Food Point. So, if you ever questioned the quality of your mile high meal, rest assured that all Food Point meals are produced using high quality ingredients, and the omelettes are made by hand – all 25,000 of them daily. Catering News ME tours the factory 32

CATERING NEWS ME AUGUST 2015

CASE STUDY

I

t's not easy to provide over 40 million meals a year. It requires lots of hard work, efficiency and the most advanced technology, however, Food Point manages to serve customers throughout the Middle East and potentially the world, from a 10,000 square metre, hightech facility in Dubai, UAE. Stuart Murray, senior commercial manager, Food Point, says: “We have the flexibility to meet any customer need from a small batch of 300kg of sauce for hotels and contract caterers to a large-scale batch of 15,000 meals for an airline. We listen, we care, we collaborate and we deliver what you need when you need it.

“Our management style follows the basics of a high performing organisation and is based on our custom-designed Integrated Management System (IMS) with a strong emphasis placed on principlebased leadership. Our main core values are self-responsibility, creativity, passion and continuous improvement.”

Food Point is situated at Dubai Investments Park in Dubai, UAE, a half hour drive from Dubai International Airport.

The facility was designed with meticulous attention paid to health and safety ensuring a safe environment for employees whilst maintaining the globally recognised best standards in food hygiene.

For instance, all the floors, walls, ceilings and belt conveyors incorporate Microban technology to provide continuous antibacterial and antifungal protection.

Stuart adds: “The facility was designed with meticulous attention to detail, incorporating Microban technology to provide continuous anti-bacterial and anti-fungal protection. Food Point implements and maintains the very best practices in food hygiene whilst maintaining health and safety and ensuring a safe working environment for employees.

“We rigidly follow our HACCP plan and have incorporated ISO 9000, 15014000 and OHAS 18000 procedures into our Integrated Management System.

In addition, we have incorporated several hygiene procedures of our own which we believe are critical and which set us

Factory workers churn out 25,000 handmade omelettes every day

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CASE STUDY

apart from other food manufacturers.

By our rigid adherence to stringent hygiene and safety principles as well as our methods of continuous assurance we are able to offer our customers our unwavering commitment of providing restaurant quality food from a guaranteed food-safe environment.”

THE VISION... GREAT FOOD BY CREATIVE PEOPLE

From the farms of its suppliers to the Food Point goods out dock, each step is fully audited to ensure impeccable hygiene levels as well as faultless maintenance of the cold-chain. Food Point team members personally inspect each and every supplier to ensure that rigid standards are maintained. Once satisfied that everything is up to standard, the raw materials are delivered to Food Point and inspected at the goods in area. They are then allocated to one of the various temperature controlled storage locations to be used on a First In First Out basis ensuring freshness is maintained.

The food is then cooked by experienced chefs, trained in various parts of the world. While automation is indeed useful in large scale production Food Point knows that the trained and discerning human eye, and palate of a chef, is needed when dealing with organic material to adjust the processes from time to time to ensure that everything is cooked to absolute perfection.

Steam-jacket kettles in various sizes enable the use of more traditional cooking methods as chefs have total control over the required cooking temperatures and times, while the new Cook Quench Chill system enables raw ingredients to be cooked in various batches to a kitchen finish via three step method, which is particularly effective in achieving an al dente finish on vegetables and pasta.

There are tumblers for vacuum-assisted marinating, the various size Brat pans to prepare authentic biriyanis as well as the large-capacity mincer, the continuous fryer and the inline combination oven and chargrill that can roast, steam or give a BBQ finish.

In the assembly area, the products are plated or packed to every customer's individual specifications in CPET or 34

CATERING NEWS ME AUGUST 2015

It is our claim that we are now part of the world's elite when it comes to guaranteeing food hygiene in food preparation.”

STUART MURRAY, SENIOR COMMERCIAL MANAGER aluminium dishes, in bags, in crates, as bulk products or as individual portions.

Food Point is able to tailor its processes to every customer's individual requirement. In the case of a fresh product, after assembly each pack is coded and then stored in the various finished goods stores awaiting dispatch. In the case of a frozen dish, the spiral freezer (operating at -37 degrees Celsius) seals in the freshness prior to storage in the finished goods store awaiting dispatch.

Stuart adds: “We track the entire process and we even go so far as to Xray each meal before dispatch as a final check.”

Hygiene is the responsibility of each and every one of our Food Point team members, of which there are more than 600. This is intrinsic in each job function

across the board. Stuart says: “We follow ISO, HACCP and ITCA (International Travel Catering Association) guidelines as well those laid down by the Dubai Municipality, which are amongst the strictest in the world and based on EU principles. In addition we have added several tests of our own which we consider to be essential.

“In fact, it is our claim that we are now part of the world's elite when it comes to guaranteeing food hygiene in food preparation.”

The production facility is a glass-free environment, as glass is considered to be a high-risk contaminant. All incoming products are manually check for any obvious contaminants, and the in-house laboratory checks everything that comes in and out of Food Point: from the raw ingredients to the finished meals, including process water and staff uniforms as well as the food and beverages in the staff canteen. “Our positive release mechanism guarantees the sale of only safe products,” says Stuart.

“Our lab conducts microbiological tests to pick up any potential microbiological contaminants on a daily basis throughout the entire process. Our entire facility is temperature controlled by a sophisticated Building Management System which highlights any changes in temperature, humidity and/or air quality.

And Food Point has a SCADA traceability system in place which identifies each and every meal or meal component batch with ID codes. This means we have a full and complete traceability of all the ingredients in each meal,” he adds.

Leela Manickam, technical manager, Food Point, heads up the laboratory.

She explains: “We have a system where we positively release the food. Samples are taken for microbiological testing, following the British CCFRA method, and only if it the samples pass a battery of tests will we release the product for the customer.

“We test all ready to heat and ready to eat products before they are assembled, for E-Coli, coliform, staphylococcus aureus, bacillus cereus , vibrio cholera, clostridium perfringens , listeria and salmonella, but as raw will be cooked it is not tested."

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THE HEART OF THE MATTER

New product development (NPD) is the foundation of everything that happens at Food Point. This is where Food Point interfaces with the client and talks through their exact needs and requirements. The NPD team comprises a group of chefs each one specialising in their own culinary field. The chefs are supported by a team of food technologists and together they ensure a good combination of culinary and technical knowledge.

Stuart says: “Once we have talked through the details of the customer requirements we get to work preparing a range of options in our fully-equipped NPD kitchen. This kitchen is a replica of the main facility only on a smaller scale. This ensures that the meal designed in the NPD centre is the same as the one produced on a large scale in our main facility.

“The customers are invited to actively participate in NPD sessions such as white board exercises, concept cooking sessions and product tastings. We are a fully consultative team and value our customers' input into the process.

Once the product has been agreed our team devises and tests the recipe which is then given a full test run in the main facility,” he adds.

The data is then entered into the Enterprise Resource Planning System, catalogued and confidentially stored. Daily checking of products continues, which includes re-heating as a customer would to re-evaluate quality.

THE HUGE GROWTH POTENTIAL

Today, 70% of Food Point’s operations are for Emirates, producing all economy meals, as well as omelettes for economy, business, and first class service. Believe it or not, there is a row of employees churning out 25,000 handmade omelettes every day!

Aside from the Emirates Group, Food Point supplies to Qatar Airlines and fly dubai, as well as the Saleh bin Lahej group, Yum!, Spinneys, and Emirates Leisure Retail.

Stuart says: “Our plans for the future are to get raw growth from Emirates Airlines, with the number of routes they are opening up and to grow in the Af36

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rican markets. We are targeting hotels, retail, and QSR; there is a big franchisee we are currently in negotiations with in Saudi Arabia.

“We will continue to study the hotel market in Dubai and see if we can find new markets for our soups and sauces.

We are a volume producer and that is what we want to do."

Stuart argues that the business model in the UAE is different to that of Europe and the UK, in that retailers here manufacture products themselves, and so become competitors to Food Point, taking away some areas of business growth potential.

He adds: “We used to sell under our own brand years ago but the market was not ready for it. Our biggest potential now is export markets, Africa, Saudi Ara-

bia and other GCC countries. We will not compromise on food quality and safety – they are our key USPs. “We have plenty of capacity to grow as we currently only run six days per week and we have further growth plans. We can do anything, from Indian to western meals. But our caveat is to stick to what we are good at. If we aren’t an expert we won’t do it – we are effectively an airline/ready meal manufacturer.”

Stuart proudly states that Food Point purees its own herbs, and uses only fresh vegetables and chicken. He says: “Every day of the week we do a tasting panel so everything that is produced is benchmarked against a reference sample to ensure it is matched in quality. If it falls short of our standards it won’t leave the factory.”

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MASS CATERING

CATERING IN THE CLOUDS Airline meals have evolved substantially in the 101 years since the first inflight service was introduced, and more airlines are recruiting professional chefs to provide an edge over competitors. Melanie Mingas reports

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MASS CATERING

WE WILL CONTINUE TO PUSH THE BOUNDARIES SO THAT WE CONTINUE TO IMPRESS AND SURPRISE OUR GUESTS."

T

he first “airline meals” were served onboard zeppelin airship pleasure flights back in 1914 and comprised canapés and champagne. The concept of dining in the sky has significantly evolved since, from the novelty of cold sandwiches and tea served from lunch boxes onboard British Airways flights in the 1930s, to full service steak dinners becoming a regular fixture of first class travel.

Today’s standard airline meal – while often mocked – has come a long way, but it’s still an expensive business for airline operators.

As rumour has it, American Airlines CEO Bob Crandall discovered in the 1980s that removing a single olive from each salad in first class dining would save the company up to $40,000 a year. At the other end of the scale, low cost airlines routinely exploit the sale of inflight refreshments as an actual revenue stream, with even British Airways ending the service of full meals on short flights in order to competitively price tickets.

While few people board a flight expecting a meal to rival the Orient Express, Arab and African airlines in particular place a huge focus on inflight catering as part of the overall hospitality experience.

In 2011, Etihad Airways hired an army of international chefs “dedicated to food service excellence” for Diamond First class cabins in order to serve “5-star restaurant service” in the sky.

To ensure its Diamond First class dining is anything but a conveyor belt operation and only the best staff are hired, Etihad offers its culinary recruits unlimited personal travel at special rates, annual leave tickets, friends and family discounts, Etihad health club access and 30 days paid annual leave.

“We know how important the in-flight dining experience is to our guests, which is why we have invested consistently in this area, benchmarking our food and

beverage selection and service outside the airline industry and against the most outstanding examples from the global hospitality industry,” CEO James Hogan says of the scheme.

“The introduction of our food and beverage managers, recruited globally from hotels and restaurants, serves as an example of this, as is the introduction of our highly successful Inspired Service concept across all aircraft cabins. The introduction of highly skilled chefs will enable us to make a dramatic shift in the way we serve our guests,” he adds.

Chef Thomas Ulherr was appointed corporate executive chef in 2011, bring-

ing expertise from his roles as senior manager catering and executive chef for private jet charter, Royal Jet. Among his numerous accolades, Ulherr is a three time Gold Medal winner in the IKA Culinary Olympics.

“We will continue to push the boundaries so that we continue to impress and surprise our guests. The introduction of highly skilled chefs will enable us to make a dramatic shift in the way we serve our guests,” Etihad CEO James Hogan was quoted as saying at the time.

The trend is catching on and now almost every airline is running its catering operations in a similar way to a hotel or

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MASS CATERING

restaurant on the ground.

Today Emirates serves its business and first class service on Royal Doulton fine bone china; Virgin Atlantic has employed celebrity chef Lorraine Pascale to design menus for upper class cabins; while over at Singapore Airlines, nine internationally recognised chefs are employed along with 100 cabin crew sommeliers.

The innovation certainly caught on and competitor airlines from around the globe now market their food service as aggressively as their seats, legroom and even routes. It’s clearly making an impact with travellers too, who are not only in the habit of sharing images of their inflight service on their own social media accounts, but also contributing to websites which collate user generated images of various airline meals for prospective flyers – of all cabins – to view.

When Kenya Airways swept the board at the Africa World Travel Awards for Best Business Class Airline, executives from the airline immediately credited the cabin menu.

Kenya airways beat Egypt Air, Ethiopian Airlines, Royal Air Moroc and South African Airways – which invested in commissioning famous South African chef and restauranteur Reuben Riffel to design its menu.

Kenya Airways chief executive and managing director Mbuvi Ngunze, explained: “We have been investing heavily on our product in a bid to improve the customers’ experience. This award, the third year in a row, is a testament of the investments that we have made in the past couple of years in terms of our aircrafts and the service we offer our customers on board.”

THE TASTE CHALLENGE

But why go to the trouble of hiring gour40

CATERING NEWS ME AUGUST 2015

WITH FISH WITH WHITE SAUCE YOU HAVE TO ADD HERBS TO INCREASE THE TASTE." met chefs to create world-class menus, if food tastes different at high altitudes?

German carrier Lufthansa paired with the Fraunhofer Institute for Building Physics near Munich, to run a series of tests on how various items of food and drink change in taste at high altitude and how its own airlines meals should be adapted to taste as good in the air, as they do on the ground.

Here’s the science: altitudes of 10,000m (the average 30,000ft a long distance flight will cruise at) cause in-cabin humidity to drop 15% and thirst to rise as a direct result. It also delays the ability to taste and smell.

While this can on occasion be a blessing for passengers, when it comes to designing menus and adapting ingredients, it is no less than a nightmare for chefs and culinary consultants.

One of the stand out conclusions is that even tomato juice requires a different recipe in the air.

The result of the research – which required dozens of people to eat airline food under simulated conditions – demonstrated that spices and herbs, rather than the fat and sugar used to manipulate the taste of food on the ground, are the secret to good food at great heights.

Research team leaser Florian Mayer, explains: “Spicy food like Thai and Indian food goes very well because the spiciness doesn't change as those dishes are very stable. Whereas with fish with white sauce you have to add herbs to increase the taste."

British Airways – in a quintessentially British way – has also been known to adapt every day foods and drinks for inflight service.

BA research discovered that taste can be reduced by up to 30% at 35,000 feet and so commissioned Twinings to devise a teabag to taste as good in the sky as a homemade cup of the brand’s English Breakfast.

The difference? Bold flavours. The new signature blend combines Assam, Kenyan and high grown Ceylon tea, to create body, strength, flavour and colour.

It makes a particular difference to the inflight experience as the airline reportedly serves 35 million cups of tea a year.

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MASS CATERING

An example of a modern airline meal served in the air

“A bias towards the Assam produces a well-rounded, full-bodied blend, while the Kenyan gives it strength and lift and the Ceylon adds flavor,” BA explains.

FEEDING FIVE THOUSAND

One of the most impressive things about airline mass catering is the scale – this is an operation which puts the mass in the very phrase.

The largest scale airline mass catering facility in the region is EKFC1. Even the name gives the impression of an unprecedented operation.

Certified in 2008, EKFC1 cost Emirates around $209m to construct and it was originally designed to deliver 115,000 meals per day, yet continued expansion has upped that capacity to 175,000 plates. The other 125 airlines using Dubai International Airport source their catering for flights departing from the emirate, from EKFC2, including Singapore, Air France and Virgin Atlantic.

The challenge for airlines moving forwards will be to offer ever competitive inflight dining, while also being able to compete on ticket price and maintaining already narrow profit margins. Caviar is nice, but it comes at a price.

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Additional costs throughout the supply chain compound this issue; as the UAE deregulates fuel prices, no doubt a pinch will be felt by catering operations and their suppliers and clients.

Other markets face their own unique challenges.

During what is now referred to as “the golden age of flying”, hostesses would wheel out serving carts and offer trays of canapés to their guests in all cabins.

The idea of onboard hospitality much reflected the homemade service one would experience while dining at their neighbour’s house, while what a passenger experiences after boarding and turning right today, is often anything but homely. But let’s be honest: the airport and travel experience as a whole has changed in unimaginable ways since the year 2000.

Today, turn left and it’s the 5-star restaurant that is being recreated, while capturing the Pan Am nostalgia associated with that simpler time. In order to compete with a plethora of international airlines and to take a greater market share of a 3.3bn passenger industry, you must remember that the way to a passenger’s heart is still very much through the stomach.

AT A GLANCE: STAR CHEFS IN THE SKY British Airways – Heston Blumenthal, 2012, special edition Olympic Menu with Simon Hulstone Air France – from Michel Roth to Joel Robuchon, Thibaut Ruggeri and Guy Martin KLM World Business Class – Richard Ekkebus Singapore Airlines – Culinary panel: Alfred Portale of Gotham in New York; Georges Blanc from Vonnas in France; Sam Leong, formerly of Singapore’s Tung Lok restaurant group; Suzanne Goin from Los Angeles, whose restaurants include A.O.C. and Lucques.

Virgin Atlantic – Lorraine Pascale Qantas – Neil Perry Qatar – Nobu Matsuhisa of Nobu, and India’s two Michelin-starred Vineet Bhatia.

South African Airways – Reuben Riffel Etihad Airways – Chef Thomas Ulherr

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INTERVIEW

REINVENTING THE CLASSICS

DineEquity’s regional vice president and general manager Middle East and Asia, Gary Moore, talks exclusively to Catering News ME about a 360 degree rebrand of the iconic IHOP and Applebee’s brands

D

ineEquity Inc., one of the world’s largest full service restaurant companies and the franchisor of two leading brands in their categories—Applebee’s Grill and IHOP Restaurants—has announced a brand evolution for both restaurants that will include every touch point of the guest experience.

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plates, cups and service items—even the music programming, no stone will be left unturned.

The changes come as DineEquity plans for greater expansion of both brands into the Middle East, which includes recent commitments from multiple existing franchisees to bring an additional 24 Applebee’s restaurants and 17 IHOP restaurants to the region over the next several years.

Over the last 18 months DineEquity has carried out consumer research across

the globe, interviewing 2,200 consumers across seven different markets, including 600 interviews and four focus groups in the Middle East to gauge customer sentiment on current casual and family dining offerings in order to enhance the model.

Speaking exclusively to Catering News ME, Gary Moore, regional vice president and general manager Middle East and Asia, says: “Within IHOP there was a clear affinity for the brand. After all it is centric to breakfast, which is all about a relaxed, social time with friends and family. People love and remember that experience.

“Applebee’s was different, they felt there was a lot of sameness in the field and little uniqueness. We needed to differentiate the brand so we set about asking why people went to our brand and a lot of it came down to celebrating occasions, like your birthday or your teaming winning, or simply ‘it’s Thursday afternoon’. Applebee’s can be a place for daily celebrations.”

Applebee’s Grill has been serving burgers, steaks, ribs, sandwiches and salads since the first location opened its doors in a suburb of Atlanta Georgia 35 years ago under the name “Applebee’s RX for Edibles and Elixirs”.

Drawing on this heritage, the brand’s evolution is focused around a new positioning: “Applebee’s—There's always a reason to celebrate”, recognising that there are many occasions to celebrate in life and guests don’t need to wait for a formal occasion such as a birthday or a promotion.

Whereas, the IHOP restaurants draw on more than half a century of expertise and worldwide reputation for offering guests the best in breakfast any time of day, with the new brand creative positioning: “IHOP—Spreading Happiness since 1958.”

In addition to displaying the new IHOP brand logo, which features a prominent smile, IHOP restaurants will also feature new décor, uniforms, menu items, plate ware and culinary innovations that offer a fresh, modern look inspired by IHOP’s origins in 1950’s Southern California.

Moore adds: “We have done a 360 evolution of both brands with a new creative strategy in terms of how we communicate, right down to the plates and how we present a burger – how do we make it more special.

“It has taken us 18 months from deciding what we wanted to be to tying together the

INTERVIEW

New Applebee restaurants in Dubai, Fujairah and Abu Dhabi

concept. We are now building a prototype restaurant of each brand. With our franchisees in the Middle East we are showing them concepts and prototypes like the first new Applebee’s in Porta Rica, which will open in four to five months. We are also building one in the Philippines, and the newest Applebee’s prototype design, “Celebration Time” is expected to be rolled out in the UAE within the next six months.

“While the newest IHOP restaurant prototype design, “California Heritage” is currently under construction in Manila, and is scheduled to open this summer.

“In the UAE we will have a new build on The Point, the new development at The Palm Jumeirah, which is due to open in Q1 2016, as one of the new designs in the region. We will also be building in Kuwait, Saudi Arabia and Qatar within the next year.”

Speaking about the local market, which currently has 42 individual burger chains, Moore says: “The Middle East is extremely competitive now, which is a sign of a healthy economy, but it’s difficult to stand out from the crowd and to be special.

“We have well established franchisees across the Gulf for both brands, people we have worked with for many years. It’s one of our best regions for doing new developments, so we have high expectations of our partners to roll out the new concept.”

“A lot of people don’t understand we have chefs cooking fresh food, so we want to show that off. Make that expertise visible.”

Currently serving staff have to go into the kitchen to collect dishes and are therefore out of sight. By moving the kitchen around, and making the grill the lead item into the kitchen, staff can collect dishes directly from the grill without ever being out of sight to the customer. This approach will also make the grill the star of the show.

The same approach was taken with IHOP, making the pancake station central so guests can see the pancakes made fresh.

Also, within the Middle East the company has tended to build restaurants as they do in the US, complete with a bar, but now there is a realisation that as they don’t serve alcohol it doesn’t have the same gravitas and is dead real estate – so now the bars are being removed from the restaurant. “We still sell the same percentage on drinks in the Middle East as we do in the US, but selling soft drinks are often more profitable,” says Moore.

This year, in the UAE DineEquity will add three Applebees restaurants, one on the Palm, one in Fujairah and one in Dalma Mall in Abu Dhabi, Saudi Arabia will add four, and Kuwait and Qatar one each. For IHOP there

will be the first opening in Qatar this year, with an additional unit in Kuwait, and one more in Jeddah, Saudi Arabia.

Moore adds: “There is tremendous growth potential across the Middle East, especially in Saudi Arabia where you have more cities as we find great success in smaller towns.

“Our target markets are families and mostly locals; in Al Ain 90% of our customers are UAE Nationals.”

Both outlets will also be trimming down the menus to make them simpler, while adding a few local specialities, like Arabic omelettes with labneh and pomegranate. So in the future 20% will be localised and 80% signature products from the global menu.

Moore says: “Consumers are now much more likely to customise their dishes, they can flavour any way they want. Next year we will launching a create-your-own steak concept – in terms of the cut, the way its cooks, the sauces and the side dishes. People are much more sophisticated and know want they want.”

The architectural company ABC from Spain worked with DineEquity on the style of uniforms, menus, service and style as well as the restaurant design, and for this rollout the international business will lead the innovation for the domestic US business.

DineEquity Inc. has approximately 3,600 restaurants across both brands including over 220 restaurants outside the United States, throughout the world, including Mexico, Canada, Guatemala, Chile, Brazil, Puerto Rico, Guam, the UAE, Kuwait, Saudi Arabia, Singapore, the Philippines and Indonesia, with plans to focus further expansion of both brands throughout Latin America, the Middle East and Asia. Collectively the group has 27 international franchisees, and in the Middle East there are six for Applebe’es and just one, the Alshaya Group, for IHOP. New IHOP restaurants in Qatar, Kuwait and Saudi Arabia

CENTRE STAGE

Moore says that, in the new restaurant designs, a lot of emphasis has been placed on bringing technology in to the kitchen, to improve the flow and to make the kitchen a theatre for customers. “Rather than back of house the kitchen is now mid house where customers can watch, and there will be a grill master on stage so people can see in.

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DÉCOR

CATCH OF THE DAY

With its design inspired by Mother of Pearl, Catch embodies the strong maritime and pearl diving tradition of the region, as Hussein Hamieh, vice president of commercial and outlets at Royal Catering, told Catering News ME

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DÉCOR

THIS INTIMATE, YET INVITING ATMOSPHERE URGES GUESTS TO COME BACK TO CATCH, EXPERIENCING SOMETHING NEW EVERY TIME"

S

pecialising in seafood from local, as well as international waters, Catch Restaurant and Lounge Abu Dhabi is the perfect place to relax and enjoy delicious meals and fabulous views.

With its modern interior, swank and rich décor, and an open kitchen, guests can interact with the chefs and watch as ingredients are transformed into delectable dishes.

Catch uses a sophisticated neutral palette with references to sea life patterns and textures throughout – providing the perfect backdrop to the vast international seafood offering, as well as the chillout entertainment and stylish, buzzing ambience enjoyed every evening at the restaurant.

Bringing the fresh sea air of Abu Dhabi’s Corniche into the restaurant, the space is designed to create a relaxing and engaging environment that can be enjoyed by guests both day and night.

Hussein Hamieh, vice president of commercial and outlets at Royal Catering, says: “We wanted to create a space that was completely unique to the Abu Dhabi dining scene, giving residents and visitors a new experience in which to socialise in relaxing surroundings. It has created something special, an upscale venue with transformative areas that has brought the outstanding surroundings indoors.”

Royal Catering set out to create a destination where guests could experience a different vibe depending on where they sat in the restaurant or bar; something that allowed the interior designers, LW Designs, to bring out creative elements in different areas of the space, like the LED screen, show kitchen and sushi counters.

A lounge bar with a backdrop of a feature TV wall displaying slow moving organic images leads onto a more formal dining experience; offering different dining options for returning guests.

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DÉCOR

DESIGNING A NEW RESTAURANT, AND ESTABLISHING A STRONG CONCEPT IS ALWAYS A CHALLENGE, BUT IT IS A CHALLENGE WE THRIVE ON"

Hussein Hamieh, vice president of commercial and outlets at Royal Catering

This intimate, yet inviting atmosphere urges guests to come back to Catch, experiencing something new every time. There is also a sundowner’s rooftop lounge, which goes perfectly with the chilled-out tunes played by the resident DJ. Hamieh says: “Catch exudes an elegance that suggests smart casual.” Located on Abu Dhabi’s Corniche, close to the business hubs of the capital, Catch serves up delicious business lunches, as well as a freshly caught dinner menu for evening dining.

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THE WINNING TEAM

Catch reunited Royal Catering with LW Design Group, the dream team which previously delivered The Venue Yas Island.

The brief was somewhat unique for the locale. To harness the colonial style architecture of the building while adding fresh touches inspired by marine life and nautical themes.

Work on the concept began in Q1, 2013 and incorporated structural and soft design work, including the construction of an external staircase

and a re-formatting of internal spaces to ensure adequate kitchen and washroom space.

Hamieh adds: “Designing a new restaurant, and establishing a strong concept is always a challenge, but it is a challenge we thrive on. From day one, we had many passionate and lengthy discussions about the concept. Exchanging opinions is evolving ideas is so important, and in the case of Catch, it took about six months to finalise the design, plus an additional five months to deliver the concept.

“The team found the perfect balance between intriguing and unique and stylish and sophisticated.”

ATTENTION TO DETAIL

Every element of the design has been

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DÉCOR

superbly thought out, from the natural, live-edge timber tables and the soft linen fabrics, mixed with metal accents to add a touch of glamour to the nautical inspiration represented in the rope clad columns and the decorative pendant lights.

The marine life references flow throughout Catch, with the counter fronts, feature walls and console tables all designed with fish scales in mind, using metal, timber, mother of pearl and stone finishes.

Where possible local materials were used, including the fish scales on the joinery pieces, which were handcrafted in the UAE, and the beautiful natural driftwood, which was sourced from nearby shipyards.

Hamieh says: “The feedback we have received has been overwhelm50

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ingly positive. Our customers love the atmosphere and the many experiences that Catch offers – from the show kitchen and sushi counter to the to the rooftop lounge. It really is an exceptional experience and very unique to the region.”

The show kitchen concept provides a sense of theatre, whereby diners can observe the performances of chefs and be entertained by the experience. To get this right, a lot of emphasis was placed in the mechanical, electrical and plumbing work to ensure the design concept was never compromised.

In addition, the kitchen boasts several unique machines and specialty equipment including the dancing Argentinean Parilla grill, which recreates the flavours and style of authentic South American cuisine.

The spectacular ornate grill incorporates robust height adjustable char grills with rear log racks for added visual appeal.

With an Old World finish in wrought iron and black enamel, the Parilla grill is available in a range of standard designs and sizes and can be custom made to suit any restaurant requirements. The grill can be fully gas fired, charcoal/wood fired or a combination of both. Optional features include eye catching gas display flames and smooth griddle sections on request.

Hamieh says: “As with any design and construction projects, procurement and delivery can often be a challenge, especially when you are not willing to settle for second best.

"Luckily for us, everything arrived and is perfect for Catch.”

Bringing together professionals from across the region for a day of workshops, panel discussions and debate Attendance is free for the following; Chefs, F&B Managers/Directors, Procurement Managers

A production by

Official coffee partner

To Attend mark@bncpublishing.net

Speaking Opportunities michael@bncpublishing.net

Exhibitors Gemini

Sponsorship Opportunities Sponsorship Opportunities dom@bncpublishing.net charlotte@bncpublishing.net +971 50 559 7339 +971 56 130 7753

Now quality has a number.

PRODUCT PLACEMENT Catering News ME takes a look at some of the hottest F&B products on the market

Fine Dining

Kiln Pepper

Water Bar

This modern finished porcelain full fine dining set allows for chic presentation and immaculate serving options

This kiln pepper collection comes in high temperature durable porcelain matter with a colourful reactive glaze. The collection includes kiln bowls, kiln ramekin and kiln plates

A cost effective, environmentally friendly way to engage in pure drinking water. The Water Bar taps directly into the water mains purifying the tap water .

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diversified.ae sales@diversified.ae

Citrocasa

Skyline White

Chefmate

The Citrocase 8 comes with automatic transportation system. The ATS system constantly removes filtered peel, seed and excess pulp from the juicing area.

The Zieher buffet system, which is available in black and white, matt or polished.

The columns come in different heights accentuates the skyscraper silhouette feel.

A range of oils, sauces, mayonnaise, tomato pastes and condiments with unique twists in ingredients and flavours,

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zieher.com m.kopp@zieher.com

Pacific West

Sweet Street

Tamaya

A wide variety of products including tempura fish fillets, salt and pepper breaded squid rings and salmon puff.

Frozen gourmet dessert options with cutting edge design, using only the highest quality ingredients.

horecatrade.com info@horecatrade.ae

horecatrade.com info@horecatrade.ae

100% pure fruit juice a natural source of antioxidants and polyphenols with no sugar, preservatives or water added and 500g of premium fruits per 250ml.

villeroy-boch.com eservice@villeroy-boch-usa.com

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horecatrade.com info@horecatrade.ae

commercial@gruppodenadai.com www.gruppodenadai.com

F&B PRODUCTS

Terra

Paderno

Peridot

TERRA is a new range by Guy Degrenne created to enhance the food presentation on the table by adding colour and ambience.

This gluten free cooking solution reduces the risk of accidental food cross-contamination making it easier for professionals to work and to provide services to clients with gluten intolerance.

Designed to lift food presentation to a new level, the vibrancy of Peridot Green and Lazulite Blue adds the ‘wow’ factor to food presentation. Team Peridot Green with Jet for a dramatic effect.

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dudson.com sharon.black@renartellc.ae

Glassweave

Raio White

multiSPRAY

Glassweave is a richly woven texture using proprietary extruded yarns from Chilewich.

Silver and gold yarns are each encased in a clear covering allowing the metallic colours to reflect like glass.

Raio White is Corby Hall’s latest dining ware range. The line features an extensive range of items and this pattern is also available in platinum and gold.

This tool is used for applying egg, oil, butter, glaze, fondant, chocolate mix, marinades and sauces and is meticulously refined for greasing baking sheets and tins. This food safe, handheld gun for spraying most low to medium viscosity liquids can assist all chefs.

zdegrenneparis.com sharon.black@renartellc.ae

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www.corbyhall.com sharon.black@renartellc.ae

chabowskitrading.com info@chabowskitrading.com

Excalibur Dehydrators

The Slayer

JetChill

From Oriental dishes, to Italian main courses, to Mexican spicy dishes, to lavish French desserts, to old-fashioned Southern home cooking, Excalibur's dehydrated ingredients boost the flavour of cuisine from around the world.

The world’s most advanced espresso machine, handmade in the USA, is now available with virtually no lead time. All in-stock models are also equipped with prebrew timers for each grouphead and one hot water tap.

The JetChill system safely creates dry ice chilled Smoking Drinks, by converting liquid CO² into dry ice. The dry ice creates the smoking, bubbling, vibrating reaction and chills drinks without diluting the flavour content.

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VIEWPOINT

PLANNING AN UNFORGETTABLE EVENT

Claudia van der Werf, director of Dubai’s Desert River, shares her tips and tricks on how to transform your events into an occasion that tells your brand story

Planning an event is easy. But planning an event that people talk about for years to come takes hard work and creativity.

When it’s time to plan an event, the clearer your vision, the more successful the execution will be. Ask yourself, what do you want to achieve, how many guests will attend and do they know each other?

Will they mingle or just listen to a presentation?

Once you’ve got your vision and plan, and you’ve established the guest list and confirmed your budget, try to visualise what happens once people walk through the door.

The arrival and welcome experience is your first opportunity for brand exposure. Make sure the venue is clearly signposted and well lit. The time of day is a very important consideration as it will dictate whether you need lighting, and if so, what lighting style you should opt for.

First impressions are so important, so make sure you have considered your wow-factor. Restored and converted camper vans and Piaggio Ape trucks are the perfect blank canvass for fun and quirky branding opportunities. Dress them up in your brand, and use them to display your new products, serve your food and drink, or play your favourite tunes.

Also take the time to think about what you want your guests to do while they are there, what do you want them to talk about, and to whom do you want them talking to? If networking is an important aspect of the event, then the layout, furniture and food and beverage should be planned in consideration of this.

Sit down functions are great for gala style events, like award nights or grand presentations. Typically some guests at one table may already know one another, and will introduce themselves to the ones they don't know. A nicely laid table with a focal centre point, such as a softly lit light that can be branded, will re-enforce your brand message. To do something unique, consider contemporary or industrial style chairs instead of the traditional (and often boring) banqueting chairs.

Standing functions encourage guests to mingle. Stylish (and stable) cocktail tables, with high chairs, invite for more socialising and give guests a better view of the proceedings. Cocktail tables can be somewhat restrictive in terms of food placement; so do make sure you have enough space for glasses, napkins, ashtrays, etc. Lit cocktail tables are a fun option and have a dual function as they also add light and ambiance to your venue. Scattering a few barstools here and there is also great for informal chats.

Conversation is key, but to help the conversation flow easily, great food is an essential requirement. Food is always a common talking point; so make sure you give your guests something good to talk about. Canapé style food works best for standing functions,

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CATERING NEWS ME AUGUST 2015

whereas more formal seated functions are more traditionally catered for with sit down menu banquets.

Event communications should be short and sweet. You only get one chance to get your message across, so make it worth it. Think about what you want to communicate, and the best way to do it. If your message is visually engaging, people will be far more likely to remember it.

As far as furniture style is concerned, you can't go wrong with sleek, white leather furniture. We also see a lot of demand for industrial and vintage style furniture. Combinations of distressed wood, natural shades of fabrics and mixed metals are also popular.

But beware, because quality is everything! Cheap furniture will look just that – cheap. Consider flexibility in sizes and configurations, for example you can mix square and curved lines to add a playful touch to your layout. And remember, good decor always adds the final stylish touch to your event, so don’t be afraid to be adventurous and explore endless possibilities to combine lounge seating, pool and table lights, and carpets.

Souvenirs such as a picture, goodie bag, or (after a particularly wild event) a "day after kit", containing a soothing eye mask, small water bottle and aspirin – can be easily branded with your company logo, and will give guests something to remember the night by.

AUGUST 2015 CATERING NEWS ME

55

MARKETPLACE

THE MILK OF LIFE

For decades we have been told of the virtues of milk in human growth and development, but with increasing allergies and health awareness, a pint of the white stuff comes in a myriad of different forms, as Catering News ME discovered in a recent study of the dairy marketplace

EMIRATES INDUSTRY FOR CAMEL MILK & PRODUCTS ing companies to be encouraged to place orders

export operation faced numerous challenges to

camel milk.

products have a shorter shelf life than ultra-high

for an uncommon and unique product such as Al Badry says: “Most importantly we stick out

by the fact that we don’t only run the world’s

only camel milk producer that is compliant with

most milks, EICMP still has to follow regula-

and food safety.

“Our processing and farm site is not only ISO

Manager at Emirates Industry for Camel Milk &

22000 certified, but we are also the worldwide

undergoing a tremendous change, especially due

ceive the permit to export their dairy products

to changing customer expectations.

Al Badry says: “Years ago, quantity was the

defining aspect in cow’s dairy production, which

led to an unnatural and unhealthy development in this particular industry. Huge farming ‘factories’ were set up, keeping animals in poor con-

ditions. Hormone treatments to increase milk

first and so far only camel milk producer to re-

to be damaging to human health, especially for a child. The slogan ‘Heathy Milk from Happy

Cows’ is gaining popularity. This development

Jakim Halal certificate; one of the most rigorous Halal certifications in the world.”

He adds: “For our catering clients it is very im-

portant to stand out from the crowd and to offer

something special and extraordinary. Therefore,

port, especially when it comes to quality and

brand awareness in this region. Due to this fact, we hope to occupy about 65% of the camel milk product market in the GCC by end of 2015,” says Al Badry.

Within the overall dairy market, including all

in recipes are also a supporting factor for cater-

56

CATERING NEWS ME AUGUST 2015

ties as an animal providing milk fit for human

doors for us to reach out to untapped markets, which naturally changed the path of our com-

pany growth. We needed to react quickly to the growing demand in these markets, which for

sure affected the growth rate of our herd and processing facilities as well as the product development side of the business.”

Camelicious camel milk is available in plain

future it will launch nine flavour varieties of

the UAE. Camel milk is widely unknown in the markets we are reaching out to now, yet in gen-

eral we are receiving very positive feedback from our distributors abroad.

“Awareness is steadily increasing and we are

countries where it is considered ’exotic’. We see

And solutions in terms of using a product range

An important legislative change for EICMP

we managed to leave a footprint, particularly in

Another essential factor for orders is compli-

cies and standards, which are usually quite high.

geographical coverage.”

and flavoured varieties including strawberry,

very optimistic that our camel milk will con-

ance with the caterers’ quality and hygiene poli-

on cost and alignment of supply and demand and

market share in the GCC. Al Badry adds: “Our

new and most of all innovative products are in high demand.”

neighbouring countries, which ensures the fast-

consumption. Al Badry adds: “This opened the

biggest market so far is the GCC market, where

‘seal of product quality and pureness’ globally.

Al Badry says: “The short shelf life is the

in this region within the next months. “Cur-

organic and bio product market.”

also very relevant today, increasingly seen as a

catering to these markets easier.

was the listing of camels by EU health authori-

other bovine milks, EICMP is hoping for a 2%

Al Badry suggests that Halal certification is

days for fresh camel milk products, which makes

Being already represented quite well in the

leads to a growing demand for pure and natural

products. We see this in a strengthening of the

UK, Malaysia and Jordan grant a shelf life of 15

est possible delivery. This has a negative impact

were also successful in obtaining the Malaysian

rently, we aren’t facing any competition in ex-

making. Hormone loaded products are proven

five days within the GCC. Other markets such as

achieve due to the stringent regulations. We

of these permits are known to be very hard to

the consumer side, especially in Western coun-

coming major factors in the consumers’ decision

tions set for cow’s milk; this means a shelf life of

reason why we have to rely on airfreight to our

GCC, EICMP is planning to expand its market

tries. Human health and animal welfare are be-

and unspoiled easily for a longer period than

into the EU and to the Malaysian market; both

production became a standard.

“Nowadays we see a growing awareness on

Despite the fact that camel milk, which is low

in fat and pure in its content, can be kept fresh

major international standards in food production

Products (EICMP) dairy farming worldwide is

and tetra-packed items.

largest camel farm, fully dedicated to commer-

cial camel dairy production, but we are also the

According to Mutasher Al Badry, Deputy General

begin with, regarding logistics, as fresh dairy

vince through quality and health benefits even in

for example a tremendous potential in the UK and the Malaysian markets; both of them markets we have started reaching out to.”

With all products produced in the UAE, the

dates, saffron, and chocolate, and in the near camel milk gelato as well as a real novelty: camel milk butter.

MARKETPLACE

AL RAWABI tion purposes, so we save water - a rare source

loes, production facilities, storage area, trucks

Innovation has always been at the core of

“We don’t encounter many logistical issues in

in a desert.”

corporate thinking at Al Rawadi. It was the first

company to introduce plastic bottles in 1991, the first dairy company in the GCC to intro-

duce pasteurised fresh juices, and the first dairy company in the GCC to introduce functional,

ture into dairy farming, due to the harsh condi-

tions, constant heat and dry lands. Al Rawabi was one of the pioneering companies that dared to make that vision a reality, under the direction of Dr Ahmed Eltigani, company founder in 1989 and general manager today.

Al Rawabi started with just 500 imported

cows, and today proudly holds a herd of 12,500, located at the farm in the Dubai desert.

Eltigani has seen many trends and changes

to his business, with the marker today focused on caring for animal well-being. He says: “With global trends of healthy lifestyles, growing or-

the UAE market, but in other countries we have

to keep up a fast pace of delivery due to shelf life being cut for the time we spend delivering the products to stores.”

The most important specifications for ca-

healthy products.

tering clients of Al Rawabi, in placing new

in 2012 as first functional Laban enriched with

The latest innovation for Al Rawabi is the Su-

Eltigani says: “We launched Nutree Boost

In the Middle East, there are few who dare ven-

for distribution and store fridges. Eltigani says:

oats, vitamins and minerals, and then Omega 3,

we also launched the first fresh milk enriched with Omega 3 fatty acids in 2012. As a crown

of that vision, Al Rawabi launched the Super Milk in 2014 as first fresh milk fortified with

orders, is big packs, taste, quality and price.

per Milk, but there are also big plans for new launches in 2015, although Eltigani was un-

able to disclose them, “as all projects are being realised”.

The greatest impact on Al Rawabi’s business

Vitamin D3.”

is the government control of prices for fresh

dress and fight the nation’s concerns regarding

business has grown enormously. But, the selling

The “Super Milk” was launched to actively ad-

Vitamin D deficiency, which affects 78% of the UAE’s population. “We differentiate from others by thinking ahead of our time, and finding new

ways to answer consumers’ growing concerns, health being the first one,” says Eltigani.

Al Rawabi is actively present in the UAE,

dairy and juice products. Eltigani explains: “Our

prices have remained unchanged for years, while

our costs of production have gone up. This has also affected our profit. But we do not give up,

since our role is to serve the consumers the dairy and juice products for their daily needs.

“We feed the nation, in a way. We see con-

ganic foods, and so on, we have implemented

Oman and Qatar. Distribution recently began in

sumers shifting to healthier lifestyle, seeking

ering our cows to keep them heat stress free,

graphical expansion in other countries across

active, look better, basically, feel good about

the latest technologies for cooling and showand happy.

“We apply the automatic cooling system that

turns on immediately when outside temperature goes above 21°C, and we shower our cows sev-

eral times daily. We even dry them off with soft paper tissues.”

Kuwait and the company has big plans for geo-

the GCC. The UAE market, is currently Al

Rawadi’s largest market globally, where it holds

a commanding third of the dairy market (RMS Nielsen, 2014/2015), and is the number one in juices (RMS Nielsen, 2014/2015).

All Al Rawabi products are manufactured

“We have learnt to know that only a stress

at the farm and production facilities in Dubai.

around 31 litres of milk on a daily basis, which

of supply and logistics – where the temperature

free cow is a happy cow. Each cow gives us is in par with some of the most advanced European farms.”

products that can help them feel healthy, more

themselves. Also, there is a growing concern coming both from the government, and consumer side, for children’s health. This will also great-

ly support our efforts for the future in providing

the products that are functional and healthy, and let us not forget, tasty.

“We are very proud of our community role,

The company maintains a cold chain in terms

as we have continued to deliver fresh and qual-

is always kept below 5°C - from the farm to si-

UAE, Oman and Qatar on a daily basis.”

ity products for 25 years to 10,000 stores in the

All Al Rawadi cows are kept hormone free

and fed only high quality feeds, from strictly ap-

proved suppliers, to enable high milk capacities and good nutrition. Eltigani adds: “We have ap-

plied a system called a Total Mixed Ratio (TMR), which enables us, through ear tags, to track each cow from the day of their birth.

“This system automatically calculates the nu-

tritional values per cow’s requirements, and the

exact quantity of feeds to be given. Our team of 15 veterinary doctors and their assistants are on 24/7 disposal for every need that our cows might have.”

Eltigani suggests that another trend is en-

vironmental sustainability. He adds: “We take

care to minimise our ecological footprint, using all the water from the farm for the land irriga-

AUGUST 2015 CATERING NEWS ME

57

MARKETPLACE

CENTRE NATIONAL INTERPROFESSIONNEL DE L'ÉCONOMIE LAITIÈRE Centre

National

Interprofessionnel

de

L'économie Laitière (CNIEL), the French

Dairy Interbranch Organisation, was created in 1973 by French milk producers and pro-

cessors, as a non-profit association. CNIEL meets two key objectives: to facilitate relations between milk producers and dairy pro-

cessors and to promote a positive image of milk and dairy products.

Today, France is the second largest Euro-

pean dairy producer; €4bn has been invest-

ed over the last five years in modernising farms, with the conversion of livestock build-

ings to improve the comfort of the animals and the storage and spreading of solid and liquid manure.

French dairy farms adhere to a national

charter of good cattle breeding practices, drawn up in 1999, and the genetics of the cows

its milk, approximately 10 billion litres, in

four out of 10 litres of all milk collected in

ness of stock and preserve biodiversity. This

2013 France exported €307bn dairy products

the most exported French dairy product is

are closely monitored to enhance the robust-

charter demands the respect of precise criteria to enhance regulatory standards: traceability and identification of the animals, health of the

the form of a wide range of dairy products. In to the Middle East, which represented an increase in revenue of 74% in five years.

Spotti adds: “As the jewel in the crown of

France exported to other countries. However,

cheese, which represents 44% of all French dairy exports.

The French dairy industry has a renowned

herd, feed quality, monitoring of milk quality,

French gastronomy and expertise, cheese is

milk quality expertise, at both a scientific and

fare, respect for the environment. An auditing

ity and taste. In 2012, the French were the

an influential role in the development of in-

good hygiene practice, animal health and wel-

system ensures the smooth operation of the programme at every level.

Christophe Spotti, responsible for exter-

associated with the values of diversity, qual-

world’s leading consumers of cheese at 26.2 kg per inhabitant per year.

are linked to the distinctive features of their

ucts Committee of the Codex Alimentarius,

looking for freshness and premium quality,

regions of origin, including the climate, soil

Current trends focus on the bio agriculture and bio dairy products.”

France exports the equivalent of 40% of

and undersoil. There are therefore many different types of land, as well as farms and farming traditions.

“Their quality comes from experience,

expertise and technique, handed down from generation to generation and enhanced over

time. Each cheese has its own distinctive

set up by the United Nations Food and Ag-

riculture Organisation and the World Health Organisation to develop these standards.

France is responsible, for example, for the

regulatory definition of milk, which prevents

plant-based juices (e.g., soya) from using the term.

The global consumption of dairy prod-

ucts is growing by 2.5% annually, driven by

These cheeses tell a story about geography,

are more and more attracted by dairy prod-

people and landscapes.”

The European Union has named 49 French

dairy products as protected designation of origin products. This means that France has a traditional and ancestral know-how for dairy production.

The French dairy industry is a key driver

of the French economy, recording a trade sur-

plus of €3.6bn in 2013. With 250,000 jobs across France, the industry generates rev-

enues of €27bn, making it France’s secondlargest agrifood business, after meat.

It's

CATERING NEWS ME AUGUST 2015

tively contributed to the Milk and Milk Prod-

smell, flavour and texture resulting from a particular region or maturation period.

58

In this way, France, as a member of the

International Dairy Federation (IDF), has ac-

cheese, divided into different types, which

exemplary food safety and unique flavours.

ternational food standards.

“Today, France boasts 1,200 varieties of

nal markets at CNIEL, says: “When buying

French dairy products, clients are definitely

technical level, which enables France to play

an

export-focused

industry

with

emerging countries. Consumers in the GCC ucts that offer health benefits, ranging from

anti-oxidants to pro-biotics, and French dairy

products have high nutritional values; Cream

is rich in water (62%) and provides vitamins (A and D in the case of whole cream).

Milk and milk products consumption is set

to reach 1.428 billion tonnes in 2015 in the UAE (an increase by 5.5% from 2011) and 4.326 billion tonnes in Saudi Arabia.

Spotti adds: “The GCC is a region with

high potential for French dairy products espe-

cially since the population is health conscious and growing fast.”

MARKETPLACE

KOITA offer a new set of premium products / recipes to

plans and make sure we've met consumers in

“I know when my family and I go out we've

have an aggressive expansion plan underway

the growing organic consumer base.

been noticing so many more organic options on the menus all over the UAE, and yes, we gladly pay more for the organic versions.”

Koita is a premium foods and distribution com-

pany based in the United States and Dubai.

Koita sells organic milk, natural coconut water,

every market before entering. Nonetheless, we and see lots of growth opportunity still within our region.

“In a short period of time we've become the

Today, Koita ensures that its cows are grass

market leader for the Long Life Organic Milk

ensuring the strictest organic certification guide-

of UAE Major Tier 1 retail chains. In addition,

fed, producing milk in their natural habitat, and lines are adhered to.”

Koita says: “Currently our HORECA cus-

Category in volume and dollar value at a number

we're now proud to say our organic milk is being sold in Kuwait, in Geant, and Saudi Arabia, in

premium snacks, tea and other products.

tomers (organic cafes, organic ice cream shops,

an experienced and successful American busi-

products that ensure the recipes they are used

no issues with logistics. “There is a mature and

Once this is completed then it comes down to

Middle East and within the Middle East itself.

The company was created by Mustafa Koita,

nessman who has resided in Dubai for almost a

decade. Mustafa and his family have always been health conscious and passionate about premium and organic foods. That inspired Mustafa to launch Koita, with the ultimate goal of bringing great premium and organic foods to the everyday consumer in the Middle East and Africa.

schools, etc...) are looking for high quality in meet the 'organic standard' and taste great.

supporting their supply chain basics - product availability, turnaround time on orders, and a

fair price. We've been working very hard to meet all their needs.”

reliable set of logistic options from the EU to the

Having a company in Jebel Ali (Koita FZE) has

added advantages as it is one of the largest ports in the region,” adds Koita.

As well as being organic, Koita adds the

much-needed vitamins A and D3 into its milk,

demand coming from key parts of Africa and

whole and low fat options. Koita adds: “We do

ket remains the GCC, but it has seen a lot of

grow as it has in the West. In addition, it offers a

even the Indian subcontinent. Koita says: “We're

great opportunity for the HORECA industry to

Currently Koita produces in Europe and has

Originating in the UAE, Koita’s largest mar-

Mustafa Koita, founder and CEO, says: “We

believe organic consumption will continue to

Safeway and Tamimi markets.”

extremely thorough with our market activation

which is currently sold in one litre cartons with plan to introduce different sizes and flavours in the near future.”

Luxury Gourmet Olives from around the world

Telephone: +971 56 4806518 Email: ross@tgom.me Website: www.tgom.me thegourmetolivemarket.me

#thegourmetolivemarket

@tgom_me

Distributed by:

Come visit our market every Friday at The Ripe Market - Zabeel Park AUGUST 2015 CATERING NEWS ME

59

TAKE A

COFFEE SHOP OPENS IN GRAND MOSQUE

BREAK AUGUST 2015 MIDDLE EAST FINALISTS IN WORLD’S TOUGHEST TEA CHALLENGE

The Emirates Academy of Hospitality Man-

the judges on a culinary voyage aboard the

Resort & Spa and The Radisson Blu Hotel

with timed music and edible return ticket

agement, The Shangri-La Barr Al Jissah Dubai Deira Creek, were among the 21 fi-

nalists in the Dilmah Real High Tea Global Challenge in Colombo, Sri Lanka.

The three Middle Eastern teams made

Sultana from Oman to New York, complete – were awarded a silver medal as well as the Judge’s Award by Dilhan C. Fernando as his personal favourite presentation.

Dammika Herath and Ronaldo Sadiz from

it through to the final of this culinary

Radisson Blu Hotel Dubai Deira Creek,

elled the globe for eight

modern dishes from the cuisines of Arabia,

tea-inspired competition which has trav-

years searching

among 710 contestants in order to find the 21 finalists.

UAE, won a bronze medal for their varied India and Asia.

The judging took place from 1-3 July,

The Middle East representatives included

2015 in Colombo, Sri Lanka by the celeb-

The Emirates Academy of Hospitality Man-

Presiding Judge Bernd Uber and Tea Judge

Maximilian Rauch and Michael Kitts from

agement, UAE. They were awarded with a

gold medal for a modern Tea-Licious theme

rity judges Peter Kuruvita and Simon Gault, Dilhan Fernando.

Each competing team had only 35 min-

of which the lamb kofta, spiced tomato

utes to serve six dishes, of which two had to

Dilmah Mint Green Tea was the highlight of

pairings, two tea cocktails and, of course,

compote with mint tea crumpet paired with the presentation.

Alpesh Dias and Sunil Kumar Puzhak-

kaldam Kulapura from The Shangri-La Barr

Al Jissah Resort & Spa, Oman – who took

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CATERING NEWS ME AUGUST 2015

be tea-infused creations, two food and tea brew the perfect cup of black tea. Points awarded to the teams were based on the

scoring criteria from the Association of World Chefs.

The Coffee Club, which originated in Brisbane, Australia, has launched its third branch in the UAE at the north entrance of Abu Dhabi’s Sheikh Zayed Grand Mosque.

Michael Chick, general manager of operating company Liwa Minor Food and Beverages, said: “No visit to the UAE is complete without a visit to Abu Dhabi’s Sheikh Zayed Grand Mosque.

“We are honoured to have been chosen to open our latest branch at the venue.”

The Coffee Club is a self-service café with 410 stores in 11 countries, including two further branches in the Emirates at the Yas Mall in Abu Dhabi, and in the Wasl Vita Mall in Dubai. By the end of 2015, the joint venture between The Coffee Club, Australia’s largest café chain, and Liwa Minor, hopes to open four more stores across the UAE, including the Dubai Airport Free Zone.

Overseeing the expansion of the group is the new CEO of Liwa Minor Food and Beverages LLC, a joint venture between the Thai based Minor Group and the Al Nasser Holdings Group, Paul Smith.

Smith's previous experience includes roles at Thailand based The RMA Group, M.E.N.A, Russia, China and S.E. Asia based Costa Coffee, Kuwait based M.H. Alshaya and UK based Marks & Spencer.

“The UAE is full of opportunity, we see new F&B concepts being launched on a daily basis giving customers huge choice and variety. We need to ensure that the foundations we establish give our customers a great choice of quality brands, outstandingly operated with exemplary customer service; and I’m excited to be part of that”, said Paul Smith.

NEXT MONTH: An in-depth interview with Paul Smith on his growth plans for the region

COFFEE PLANET MEET THE EXPERT ROBERT JONES, MANAGING DIRECTOR

It is no secret that social media use is continually on the up

in the Middle East, especially the more visual-lead platforms such as Instagram, Periscope and the relatively new kid on

the block, Snapchat. As social media pages begin to acquire not only thousands but millions of followers, brands like

us need to sit up and take notice of our platforms and the content we create to stand out from the crowd.

At Coffee Planet, we recognise the importance of having an

online presence and social media platforms are an excellent tool to raise the profile of our Foodservice customers and

footprint in the region, while also enhancing direct consumer engagement as well as driving brand education.

As such, it is very important for us to engage our audience

with news surrounding our Foodservice clients, such as new blend availability and outlet openings. We work collaboratively to create inspiring posts tailored to each platform

whether it’s a top tip Tweet or an informative blog post,

which not only educates our followers, but encourages them to experience our coffee with our Foodservice partners.

Other platforms including Instagram and YouTube are also

a fundamental focus for us to capture the imagination and coffee inspiration of our audience through the medium of

photography and video. Everything from outstanding latte art images and coffee recipes to brewing gadgets and our crop to crop journey videos are accessible at the click of a button to share our brand experience.

Our whole bean team also joins in the fun, as they con-

stantly strive to improve their barista and latte art skills in

our roastery to create visually appealing social media content in order to bring our brand buzz to life.

AUGUST 2015 CATERING NEWS ME

61

FINAL THOUGHT

QUOTE OF THE MONTH

VINO E CIOCCOLATO Solo Vino Bar introduces a unique taste of heavenly decadence with the launch of Vino e Cioccolato, an innovative grape and chocolate paired offering.

Since inception in December 2014, Solo

Bistronomia & Vino Bar has made its mark in

the UAE gastronomic market. This August, diners will be treated to a perfect synergy

"Of course with the rise of Instagram users it is easy for almost anyone to declare themselves a food critic… Not all reviews are made by customers who actually came to our restaurant or even try our food. We had a bad review about a dish we don’t even have at our place, it was probably meant for another restaurant but the customer forgot the name or got confused."

Greg Malouf, executive chef, Clé Dubai

I'M LOVING IT

of rich flavours devised and showcased by head bar manager and in-house sommelier, Marina Diaz alongside head chef and partner, Corrado Pani.

Every Sunday from 7pm at Raffles Dubai,

diners can truly indulge with four delicious

terroir grapes and four mouth-watering pieces of handcrafted chocolate. Each glass and morsel

of chocolatey goodness has been carefully selected by Marina Diaz following a trip to Italy and months of extensive research.

Patrons’ tastebuds will be delighted with a variety of flavours including fruity milk chocolate

and raspberries, spicy cinnamon and ginger, aromatic passion fruits and the Arabic inspired dates.

EXPENSIVE TASTE

READER'S CORNER

The Real Meal Revolution: The Radical, Sustainable Approach to Healthy Eating by Professor Tim Noakes, Jonno Proudfoot, and Sally-Ann Creed Although we've been told for years that eating fat is bad for us, as a primary cause of high

blood pressure, heart disease and obesity, the Desperate to boost its image in Japan,

Known to wow ice cream enthusiasts from

super posh restaurant serving the chain's

expensive ice cream sundaes in Dubai,the

McDonalds is opening Restaurant M, a fast food.

With fine china crockery and waiter table

service the Tokyo branch will open for one night, July 27, serving an eclectic three

Real Meal Revolution debunks this.

This book will show you how to take control

around the world by creating one of the most

of not just your weight, but your overall health,

Black Diamond, Scoopi Café has now intro-

your life. And you can eat those treats most

duced the Chocolate Coated Medjool Date sprinkled with edible gold.

Using French Valrhona to make beautiful

through what you eat, radically transforming

diets prohibit, like meat, seafood, eggs, cheese, butter, and nuts. This is Banting, or Low-Carb, High-Fat (LCHF) eating, solidly underpinned

course menu of Vichyssoise Mac Fries,

assortments of fine dark and smooth milk

and a tomato and Oreo McFlurry served in

then beautifully packaged in a striking Scoopi

that placed carbohydrates at the base of the

made in small batches with no preservatives,

unsustainable, quick-fix diet or a fad waiting

wedges of hamburger, gelatinous lettuce a glass dish.

McDonalds is struggling in Asia and par-

ticularly Japan. Sales in January 2015 were down 39% on the previous year.

62

CATERING NEWS ME AUGUST 2015

chocolate, these premium quality pieces are branded box. All the chocolates are freshly

using only the freshest and finest ingredients and require a prior order notice of 24 hours.

by scientific research and evidence.

This book dispels the dietary wisdom

healthy-eating pyramid. This is not just another to be forgotten, but a return to the way we are supposed to eat.

© iStock / Thinkstock - © Studio Rougereau

True and genuine French excellence in bakery

Contact: rmorais@le-duff.com

www.bridordefrance.com

AUGUST 2015 CATERING NEWS ME

63