Catering News ME - July 2015

THE FORUM COMPARING INDEPENDENT AND CHAIN OPERATIONS

FOCUS HABIT BURGER & GRILL’S DECADE OF EXPANSION

MARKET PLACE THE LATEST MARKET TRENDS

CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE JULY 2015

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CONTENTS

18 CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE FEBRUARY 2015

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18 |

how is the catering world honouring its ramadan csr commitments

30 |

industry news in brief

COVER STORY

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34 |

NEWS

THE FORUM

a group of expert chefs discuss ramadan performance

CASE STUDY

we meet the captain steering the royal catering ship, as it steers a course to success

MASS CATERING

we learn how to feed a team of several hundred hungry workers on a labour camp

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CONTENTS

24 Managing Director Walid Zok Walid@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net

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Director Wissam Younane Wissam@bncpublishing.net

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Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net Sales Manager Charlotte Ringrose Charlotte@bncpublishing.net Group Editor Melanie Mingas Melanie@bncpublishing.net

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Editor Michael Gordon Michael@bncpublishing.net Deputy Editor Sophia Soltani Sophia@bncpublishing.net Art Director Aaron Sutton Marketing Executive Mark Anthony Monzon

F&B FOCUS habit burger grill has huge plans to open 50 middle east outlets within 10 years

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INTERVIEW chef himanshu saini brings his own twist on indian street food to dubai

DECOR

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

damac recreates authentic emirati cuisine and hospitality with dining majilis

MARKETPLACE

the latest innovations in tableware design and functionality

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Opinions expressed are solely those of the contributors.

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RAMADAN KAREEM

BNC PUBLISHING WISHES ALL OF OUR COLLEAGUES A VERY PROSPEROUS RAMADAM Ramadan Kareem dear readers, and welcome to your June issues which is as hot as the season.

Before I introduce the magazine, I'm delighted to inform you that Catering News ME will be hosting a region-wide Food & Beverage Forum on September 15th at the Ritz Carlton Hotel in Jumeirah Beach Residence, Dubai.

A panel of industry leaders will deliver thought provoking topics of discussion, addressing the key concerns of the catering industry today.

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.

Meanwhile, this month we bring you an in-depth report on the many ways the catering industry is giving

NOT THE RIGHT COLOUR

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TOO FESTIVE

something back during Ramadan, with a look at the various CSR initiatives in place.

Our Roundtable met to discuss how the issues concerning a procurement or purchasing manager of a standalone restaurant are often entirely different to those managing a restaurant chain or hotel F&B operation. We bring you a report on the exhaustive work undertaken in catering to labour camps, we speak to Habitat about its first outlets the US and we take a viewpoint from Freedom Pizza on on whether to buy an existing business, start your own brand, or become a franchisee.

Inside there is an interview with the Indian street food maestro Himanshu Saini, and we get traditional with DAMAC in their newly opened Majlis style dining restaurant Essor.

In the marketplace we discover the latest trends in tableware, from the style and design to the materials used.

So you'll find plenty inside to digest and, as always, please do share you views with us through social media or online, through our sister portal hotelnewsME.com.

WAY OFF

JUST RIGHT

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

MICHAEL GORDON Editor

RAMADAN PROMO

We are inviting everyone to come down and visit us at our showroom, Sunday to Thursdays, 8:30am to 3:30pm to see what's available in our Promo Corner.

Discounts of up to 30% on selected items!

Visit us online and discover 100s more creative products email: info@muddle-me.com P . O . Box 57245, Dubai, UAE

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JULY 2015 CATERING NEWS ME

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NEWS

NESTLÉ PUBLISHES ITS COMMITMENTS TO SOCIETY Nestlé has become the first multinational company to publish forward-looking commitments to society in the Middle East, with the unveiling of the first regional Nestlé in Society - Creating Shared Value (CSV) report.

The report announces a 71% reduction in absolute waste for disposal, achieved between 2009 and 2014 while production increased by 62%; as well as a 42% reduction in water withdrawal and a 25% reduction in greenhouse gas emissions per tonne of product manufactured over the same period.

It also covers 20 commitments published with specific objectives, which Nestlé aims to fulfil by 2017 or earlier, in the areas of nutrition, responsible sourcing, water, environmental sustainability, people, and compliance.

“The report underlines Nestlé’s fundamental belief that, for a company to be successful over the long term, it must also create value for society, and the commitments show our determination to achieve this,” said Nestlé Middle East Chairman and CEO Yves Manghardt.

In the Middle East, where undernutrition and obesity exist side by side, the regional report’s commitments focus on leading the industry in nutrition and health

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research, and providing nutritionally sound products designed for children to nurture healthier generations.

One commitment is to promote healthy diets and lifestyles, mainly through the Nestlé Healthy Kids Programme – Ajyal Salima, developed by the American University of Beirut and now in three countries in the region where it has reached over 16,000 children to date.

Another is to provide nutritionally sound products designed for children, with three new products set to be launched by the end of 2015.

The company is also committed to reducing the risk of under-nutrition through micronutrient fortification, by providing 8.6 billion fortified food servings in the Middle East by the end of 2015, compared to 8 billion in 2014.

There is also a commitment to ensure responsible marketing communications to children, and the responsibly marketing of breast-milk substitutes.

Ongoing investments in scientific nutritional research, globally and in the region, and through external collaborations and partnerships with entities including the American University of Beirut, Jordan’s Royal Health Awareness Society, the Dubai Health Authority, and Saudi Arabia’s

Tatweer Education Holding, aim to help Nestlé achieve these targets and continually and positively contribute to society’s nutrition, health and wellness needs.

Additional commitments entail managing the use of resources at Nestlé Middle East’s 18 factories, specifically water, to achieve efficiency across its operations; promoting environmental sustainability such as improving the environmental performance of packaging; and compliance with international, local and stringent internal regulations.

Other commitments focus on people – with actions to support youth employment in the Middle East including the example of the Nestlé Centre of Excellence, a training academy founded in 2012 in Saudi Arabia and now also in Oman. It trains university graduates in the areas of business, nutrition, and sales, with specific focus on women to enhance gender balance at the workplace.

“In a world facing long-term economic, social and nutrition challenges that cannot be solved by governments alone, we believe that corporations have a role to play in contributing to solutions, and we made a conscious decision to publish commitments so we can play our role in tackling these problems,” concluded Manghardt.

NEWS

DineEquity rebrands IHOP and Applebee’s Your Big Food & Beverage Forum

DineEquity Inc., one of the world’s largest full service restaurant companies and the only franchisor with two leading brands in their categories — Applebee’s Grill and IHOP Restaurants — is continuing its international expansion by announcing a brand evolution for both, which will include every touch point of the guest experience.

This evolution will be evident to guests as they see changes in everything from new creative positioning and advertising campaigns, new restaurant and remodel designs, food innovation, service culture, uniform, plates, cups and service items— even music programming. These changes will communicate both the unique heritage and the guest appeal of each brand.

These 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.

“As both our brands continue their successful expansion internationally, we felt it was a perfect time to use the results of our international consumer research study—the largest in our company’s history—to take the learnings from our guests about what they truly love about our Applebee’s and IHOP and bring them to life in our international locations,” said Daniel del Olmo, President of International, DineEquity.

He added: “Together with our franchise partners around the world, we are bringing these new brand evolutions from concept to reality—and so far our guests’ reactions have been extremely encouraging and gratifying.”

Applebee’s brand evolution is focused around a new brand 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 to come to the restaurants for great food and a great time.

IHOP restaurants—the leader in the family dining category—draws on its more than half a century of expertise and worldwide reputation of offering guests the best in breakfast any time of day, as well as lunch and dinner offerings with the new brand creative positioning: “IHOP— Spreading Happiness since 1958.”

In addition to displaying the new IHOP brand logo, 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.

The newest Applebee’s prototype design, “Celebration Time” is expected to be rolled out in the region within the next six months.

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

Catering News ME will be hosting a region-wide Food & Beverage Forum on 15th September at the Ritz Carlton Hotel in Jumeirah Beach Residence, Dubai.

A panel of industry leaders will deliver thought provoking topics of discussion, addressing the key concerns of the catering industry today.

To ensure we bring you the most topical discussion points, we have put together an Advisory Board of some of the key catering personalities. The board consists of Bobby Krishna, a specialist with Dubai Municipality’s Food Control Department; Izu Ani, the Head Chef at La Serre; John Gillespie, Managing Director of Tonique Beverage Consultancy; Justin Galea, Director of Food & Beverage at Le Royal Meridien Abu Dhabi; Mark Patten, Senior Vice President of Food & Beverage at Atlantis, The Palm Dubai; Markus Thesleff, the Whissle Group Co-Founder; and Michael Kitts, Director of Culinary Arts with the Emirates Academy of Hospitality Management.

In the Catering News ME magazine next month we will bring you profiles of each of the Board members, along with a report on our first meeting, which will form the basis for our Forum.

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 15th September, and ensure you RSVP your attendance early with mark@bncpublishing.net Also, if you wish to nominate yourself as a possible speaker or discussion group mediator, then please feel free to contact the editor michael@bncpublishing.net

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NEWS

VOX THEATRE by Rhodes

EROS GROUP DIVERSIFIES INTO QUICK SERVICE FOOD Diversifying into the Quick Service Food franchise sector from consumer electronics may seem like an odd move but for Niranjan Gidwani, Deputy CEO of the Eros Group in Dubai it made perfect sense.

Eros Group is one of the top three consumer electronics groups in the Gulf Region.

Niranjan explained: “Eating on the go is on the increase in Dubai which is an international transit hub for some 21 countries. However, we realised that there were very few options for healthy eating and snacking as an alternative to the fast food burger and chicken outlets. We therefore started looking for a solution whereby we could introduce healthy, fresh, high quality fast food to the United Arab Emirates.”

He added: “As we did not have any experience of the food and beverage sector we looked for a partner with an established brand, solid operational experience and a strong management team. We came across Baguette Express who are headquartered in Scotland who fulfilled all of our criteria and as a turnkey franchise operation we could easily import the concept into Dubai. That was in November 2013 and we now have four company-owned stores in Dubai, which are performing very well. We are now aiming to open another three to four outlets this

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year across the UAE. The great thing about the Baguette Express concept is the sheer variety. We not only offer a huge range of sandwiches, fillings and sauces but we also have soups, salads, pizza and pastas.

“We also have a casual dining option in the evening which brings a whole new dimension to the business. Dubai is very diverse with over 200 nationalities working and living here. We have therefore adapted the menu to global tastes introducing new recipes such as the chicken tikka baguette, for example.

“We acknowledged that our limited experience of the food and beverage sector could be a disadvantage so we have employed a highly experienced general manager who managed hotels for the Jumeirah and Oberoi hotel groups, two of the leading hotel groups in the region. He is also a qualified chef so he is constantly developing new menu suggestions to enhance our offering,” said Niranjan.

What’s next for the Eros Group?

“The Baguette Express brand is growing in importance all the time and are rapidly reaching a point of critical mass. Once this happens we will be looking to recruit franchisees to start up more Baguette Express outlets throughout the Gulf Region,” said Niranjan.

VOX Cinemas, the dedicated cinema arm of Majid Al Futtaim, has revealed plans to launch ‘VOX THEATRE

by Rhodes’, an entirely new luxury cinema which will be the first concept of its kind in the Middle East.

Partnering with Chef Gary Rhodes, this new concept is believed to be a world first, combining the best in cinema entertainment with a menu created by a Michelin star Chef, prepared by in house chefs who are all trained to meet the internationally renowned Rhodes’ standard.

‘VOX THEATRE by Rhodes’ will stay true to delivering the most innovative and customer-focused luxury cinema experiences while also presenting movie lovers with a full food and beverage menu prepared exclusively for VOX Cinemas by legendary Chef Gary Rhodes.

Chef Rhodes commented: “VOX THEATRE by Rhodes is an exciting new marriage and challenge that we hope to turn into a culinary taste that blends and compliments the movie experience VOX Cinemas has always been known to offer and now adding a new venture that I feel proud to be part of.”

Chef Gary has been overseeing the recipe to successful development of this new concept by having a hand in every detail from staff training to kitchen set up, cutlery design and menu preparations, and the general public can look forward to trying this concept when it launches as part of the brand new VOX Cinemas development, in Majid Al Futtaim’s Mall of the Emirates extension this September.

Cameron Mitchell, Chief Executive Officer at Majid Al Futtaim Cinemas – VOX Cinemas, said: “We are incredibly proud of all of the innovative cinema concepts that we have introduced to our guests in the Middle East, and our new partnership with Chef Gary is yet another great chapter in our company’s evolution, and directly in line with our owner’s vision of creating great moments for everyone every day.

VOX THEATRE by Rhodes will provide cinema goers with a chance to indulge in unsurpassed VIP treatment and levels of service from exclusive lounge areas with interactive cinema seats and table service. VOX THEATRE by Rhodes will also open at Yas Mall (Abu Dhabi) and Nation Towers (Abu Dhabi) in 2015.

NEWS

ROAST DINNERS TO GO! Following the success of its take away roast turkey dinner during Thanksgiving and Christmas period, Jones the Grocer has announced an ongoing home delivery & takeaway service for roast dinners.

All orders need to be placed at least three days in advance and will be available at Al Manara, Al Safa, Al Raha and at the Al Khalidiyah outlets.

Customers can choose between four succulent options that are perfect for entertaining a family of four or more. There is an Australian Black Angus striploin and Rib-Eye, a juicy leg of lamb from New Zealand and a slow roast corn-fed chicken.

The Roast menu comes with a selection of sides including four cheese cauliflower bake, roasted root vegetables, roasted chilli and sesame sautéed broccoli, ratatouille and sautéed new potatoes served with chopped mint and thyme.

FIRST-EVER JAPANESE STAR FESTIVAL

GOING LOCA IN DOWNTOWN DUBAI

Toko Dubai, the hip Downtown outpost of the luxe, with its picturesque Japanese-style garden, complete with flamboyant water features, floating vibrant umbrellas and Bonsai trees, is gearing up to host its firstever Japanese Star Festival, known as Tanabata, this year.

Celebrations are set to kick off on Wednesday 17th June in the lead up to the festival, which traditionally takes place on the 7th day of the 7th lunar month In honour of the Holy Month of Ramadan and in keeping with Star Festival customs, Toko invites guests to join in the glimmering festivities at sunset by writing down their heart-felt wishes on strips of colourful paper called tanzaku and

Mexican restaurant Loca is set to open its second outlet this July, in Souk Al Bahar, Downtown Dubai. The new venue will offer a range of delicious dishes including ceviche, fajitas and burritos along with more traditional Mexican fare such as corn-husk tamales.

Following the success of the first outlet in Dubai Marine Beach Hotel & Spa, the second branch of the home-grown concept will serve 181 covers across its 5,800sqf premises.

Hiba Kosta, Loca Co-Founder, said: “We are thrilled to launch

then hanging them up on the branches of a bonsai tree.

These handmade creations will adorn the illuminated bonsai tree, welcoming guests at the main entrance of the restaurant, signalling that the sizzling Dubai summer has officially arrived.

“It is the first time we are hosting Star Festival at Toko and we are excited to give guests the opportunity to partake in the festival by hanging up their wishes while enjoying their favourite Toko dishes,” commented General Manager, Tony Lina.

On the evening of the 7th of July, a wish will be picked from the tree where a lucky winner stands a chance to win a delicious dinner for four people.

the second Loca restaurant and bar in Dubai. Souk Al Bahar is an excellent location, attracting visitors from across the world, all looking for world-class cuisine in a beautiful setting. We cannot wait to open our doors and welcome guests.”

Designed by Heineken’s lead restaurant and bar designer in Holland, the bar boasts sleek interiors and serves an extensive selection of beer and craft beers.

It is home to one of only two table-top Heineken beer taps in the Middle East, the first located at the original Loca.

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NEWS

New grab-and-go kiosk concept

Ground Rush is a new grab-and-go kiosk concept, offering wholesome and healthy bites, to customers in Dubai.

The first Ground Rush kiosk is situated in the Jebel Ali Building on Sheikh Zayed Road. Additional kiosks are due to open over the coming months in Business Bay and further along Sheikh Zayed Road, offering a wide variety of unique breakfast, lunch and snack options, amid the selection of pastries, cakes, sandwiches and salads – all made fresh, daily.

Executive Chef Chris Moore says he and his team are focused on offering homemade favourites that satisfy.

“When food is prepared and cooked with love and dedication, you can taste the difference,” he said.

“And that’s what Ground Rush is all about – offering our customers something special, so that when they stop to have a coffee and eat, they enjoy the experience and know that what they’re eating has been carefully prepared, is nutritious and fresh.”

Ground Rush offers a selection of gluten-free, vegetarian and other allergy-free menu items, and it has also teamed up with locally-based Ethiopian coffee roasters, Boon Café, to provide a unique and high quality coffee blend.

Salem bin Dasmal, Founder of Silver Spoon Investments, said that his vision

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is to develop and operate homegrown brands that offer quality food at an affordable price, for people all ages from all cultures.

“The world is a busy and competitive place, so our service philosophy is simple,” he explained.

“You have to earn patronage and loyalty, and getting to know your customers, recognising them, remembering their favourite food and drinks – connecting with them – this is how we do it, and how we operate Ground Rush and Atisuto.”

Following the successful opening of Silver Spoon Investment’s first restaurant, Atisuto, in the Galleria Mall in Dubai in 2014, Ground Rush is the company’s second homegrown food and beverage brand to be launched in the UAE. Silver Spoon Investments has also announced the opening of four new Atisuto branches in Bay Square, Al Ghurair Centre, Ibn Battuta Mall, and Dubai Marina before the end of this year.

Silver Spoon Investment’s third concept is coming very soon. However, the team is staying tight-lipped about plans for another restaurant brand they are in the final stages of developing, which is scheduled to open before the end of the year in the bustling Business Bay area.

Shangri-La appoints Michelin-Starred Executive Chef Abu Dhabi’s five-star luxury complex announces the appointment of Mansour Memarian as its new executive chef. With 19 years' experience gained at some of the world’s most prestigious hotels and restaurants, Chef Mansour returns to Shangri-La and Traders Hotels, Qaryat Al Beri, Abu Dhabi for a second tenure.

In his role as executive chef, Chef Mansour will lead the culinary team, operationally and strategically, in establishing a dining destination within the Qaryat Al Beri complex.

His daily responsibilities include operation of 11 bars and restaurants, supervising chefs, managing budgets and evolving the banqueting experience. A German national, Chef Mansour made Switzerland his gastronomic home. Prior to this appointment, he was the executive chef and food-and-beverage-incharge at the luxurious and award-winning Chedi Andermatt in Switzerland.

“We are truly delighted Chef Mansour has decided to return to us and share his considerable culinary creativity. As a well-known dining destination in Abu Dhabi, we are sure he will add his special touch at all our restaurants,” said Thomas Guss, general manager of the hotel.

NEWS

ZOMATO INTRODUCES ONLINE ORDERING Zomato, the global restaurant search and discovery app that provides in-depth information for over 1.4 million restaurants globally, has announced that it will soon be launching its online ordering services in the UAE. Founded by Deepinder Goyal and Pankaj Chaddah in 2008, Zomato has raised a total of $163.5 million in funding, and is currently valued at $1 billion. With their global headquarters in India, Zomato has a presence across 22 countries, helping over 90 million visitors every month discover great places to eat around them. Building on its powerful search and discovery product, Zomato will soon allow people to order food online using Zomato Order. Consumers in the UAE will soon be able to order whatever they’re craving from thousands of local restaurants, directly from the restaurant's listing on the Zomato apps and website.

“In the long term, we want to be the singular communication platform for restaurants and customers. We want people everywhere to have easy access to all kinds of restaurant information at their fingertips, so they can make informed dining decisions. There is a lot of ground to cover in bridging the communication gap between consumers and restaurants. I think with the introduction of Online Ordering, Table Reservations, Cashless Payments, and our built-for-business POS product, we will bridge that gap to a large extent.” said Pankaj Chaddah.

Over the past few months, Zomato has added a number of services to its platform, taking it beyond simple restaurant search and discovery. The company acquired restaurant reservation platform NexTable in April this year, and will soon launch its table reservation app Zomato Book.

HARP ME APPOINTS TECHNICAL SALES MANAGER Harp Middle East LLC is pleased to announce its recent employment of Nasir Mehmood.

Joining the team after gaining a decade of experience in the region’s FMCG and food production sectors managing production, quality, safety and cost control, he joins the Harp team as Technical Sales Manager.

Nasir holds a Bachelor’s and Master’s Degree in Applied Chemistry with specialisation in Food Science. He can be contacted at sales2@harpme.ae

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NEWS

BRINGING

QUALITY TO THE

4CORNERS OF

THE MIDDLE EAST 4 Corners and Coup de Pates sealed their frozen bread and patisserie distribution deal with a meeting of minds from across the Middle East Dubai based organisation 4 Corners has often been referred to as the ‘one stop shop’ and ‘green supply chain’ for the food and beverage industry. Supplying a wide variety of products to the Middle East & FMCG client base, including chilled and fresh produce, dairy, confectionary and snacks to some of the region’s top end hotels, catering companies, quick service restaurants and health organisations, serviced by multi temperature warehouses and a multi temperature fleet of vehicles across the region, it's easy to see why.

Embarking on its latest partnership, 4 Corners has now struck a deal with Coup de Pates, one of the largest frozen bakery companies in the world, to distribute its products throughout the GCC. To celebrate this new joint venture, a launch event was held last month at the Emirates Academy of Hospitality Management and in attendance was renowned celebrity chef Gary Rhodes alongside Michael Kitts, director of culinary arts at the academy with Catering News ME as the exclusive media partner at the event.

Highlights of the evening included live cooking stations and Coup de pates' chefs from France demonstrating 50 out of 1,400 of the leading products from their extensive range including artisan breads, sweet baked goods and savoury items to name a few.

Bringing to the newly acquired partnership Coup de Pates comes with over 24 years of proven experience in offering the largest and most complete range of quality, innovative, consistent and easy-to-use bakery products as the principal brand of Groupe Hubert acting as a leading developer and distributor of bakery products to craft and foodservice sectors in France which was acquired by Aryzta in 2005.

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Talking exclusively to Catering News ME, principal partners, Paul Grimes, managing director of 4 Corners, and Christian Robin, export director at Coup de Pates, discuss this ground breaking agreement and future development plans, explaining how the two companies came to meet, Robin said: “It was a fairy-tale, we met a few months ago but we talk the same way with the same words. Paul is talking about service and logistics, and I’m talking about quality and premium, we instantly understood each other. We have trust and once you have trust in a relationship the business will thrive, just like a marriage.”

When asked about the length of the agreement, Grimes explained, “we are tied together because we know it will be successful, and if it is success why would we want to part company again.”

Adding onto this, Robin explains, “we are playing for a long run as you do in marriage; nobody wants divorce. First we will see how the market, and the 4-5 star hotels will react to our product. We are certain about our quality but we must see if the market is ready for it.”

All Coup de Pates’ products are produced in France with French ingredients, Robin added, “Every day we thrive to improve our quality. In France you have around 40,000 true traditional bakers and patisseries, and we deliver to around 92% of this market every week. So we are focused on high demanding quality products and clients, not supermarkets.”

“We spoke to a lot of chefs and in the past many had done their own baking in-house because of inconsistency in buying in. We bring that consistency to quality products 365 days a year - that is what chefs need. That will allow them do something else – something more creative.” Added Grimes.

NEWS

“When you talk to chef all over the world you know what they are asking for – it is four points – quality and consistency, logistics and good service. Coup de Pates bring the quality and consistency and 4 Corners the logistics and good service.

Today a chef’s job is very demanding, with added pressure when the hotel is full. One thing they particularly dread is seminars as they are always the last one warned.

The chef gets told two days before that they must receive 500-1,000 guests. It’s a nightmare. We want to help the chef, which is why we have a lot of service products in our range, like tartlet base, puff pastry, which saves chef time,” concluded Robin.

While HORECA is their primary target, Grimes suggests that ultimately they want to cater to consumers too. “We will look at many things, but we will take it stage by stage. We don’t want to spray our service but drip feed and focus on certain areas. Get them right and customers right first, then move on. As long as the customers are happy they continue buying the products.”

Both Robin and Grimes are very aware of the importance of tailoring their offering to the local market, with Robin stating that, “European taste is not the same as Middle Eastern, so we must develop our offerings to local tastes – we need to create tartlets with dates or croissants with dates in side.”

“We are investing in the country, time, resources and money to get the products right for the consumers in the country, we are not saying everything we make is right for this market.

We do research and when asked for products we will go back to the workshops in France and make it for them to the taste required,” added Robin.

“You have to remember we are working to target the B2B sector not the B2C segment, so when you bake our product you burn our name; when you present our products on the buffet the chef has to give the impression they made it themselves. So we need to understand their needs.”

When asked about the market’s perception of frozen products, Grimes insisted that, “frozen is a completely different concept to 5-10 years ago. Just because it’s frozen doesn’t mean poor quality.”

“Frozen is just a method to conserve the product. If you have a stupid recipe with bad ingredients and you freeze it, it won’t be good when you defrost it. If you have fantastic recipe with great ingredients and you freeze and defrost in the right way you will have a perfect product. Frozen is like the can was before,” added Robin.

However, with frozen products the issue of logistics becomes even more prevalent, in terms of temperature control and defrosting properly. “We have a state-of-the-art 35,000 sq. ft. temperature controlled warehouse, all our vehicles are multi-temp controlled, with removal bulk heads, and they are all top of the range top quality. Once we get the product to the hotel or coffee shop we have to make it simple to defrost or bake, so we will make cards to tell them exactly what to do with their equipment, so a human only has to press the right button,” concluded Grimes.

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LAUNCH EVENT

SAVARIN LAUNCH EVENT ATTRACTS HUGE CROWDS

The party went on until late at the launch event for SAVARIN last month, which was co-organised by Catering News ME at & Lounge in The Address Dubai Marina.

Having commenced customer deliveries on 6th June, SAVARIN designs and supplies custom gourmet desserts for the volume market.

The gourmet dessert manufacturer is the brainchild of Jan Bijsterbosch, former Senior Vice President at Emirates Flight Catering and Rehan Samee, former leveraged finance banker at Mubadala GE Capital.

Jan Bijsterbosch, the CEO of SAVARIN explains: “Our general target markets are: hospitality, events and venues; casual dining and coffee chains; education, healthcare and general caterers; and travel catering.”

Rehan Samee, the CFO of SAVARIN, adds: “SAVARIN operates currently from partners’ Bakemart facility at the IMPZ, a HACCP approved facility in Dubai. However, SAVARIN is on track to build a dedicated production plant in Dubai.”

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LAUNCH EVENT

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COVER STORY

Ramadan is a period of fasting and prayer, but it is also crucially a time of charity. Catering News ME speaks to outlets across the UAE to see what Corporate Social Responsibility initiatives they have in place for the Holy Month

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COVER STORY

T

he Holy Month of Ramadan is upon us, and for all F&B outlets participation plays a crucial part in business development, financial and operational planning. For most, revenues will be down, with shorter opening hours exasperating the seasonal low, but the religious festival also calls for us to give something back to the community.

So with tight margins, reduced operating hours and an often tired and reduced workforce, managing your corporate social responsibilities (CSR) requires as diligent a plan as Ramadan service itself.

Marko Aleksic, Beverage Manager and Head Sommelier, La Porte des Indes, says: “During Ramadan the working hours, for both Muslim and non-Muslim staff, are reduced, which requires careful management of staff schedules. The re-scheduling of staff is much easier to manage within hotel outlets, where they can easily switch personnel requirements between venues.

“For standalone outlets the job is not that simple and they will usually have to either encourage their staff to take a vacation, in the case they will be closed during the day for a month, or to hire additional staff from outsourcing companies. Most of the time, release workers are not trained as per a company SOP’s and that will require either more staff in numbers or extra work for the permanent employees.”

Training of the staff in preparation for Ramadan is also part of the process. Aleksic explains: “Every employee that will come into contact with the guests will need to know a few facts about the history, culture, habits and customs during this Holy Month. Proper greetings, mindful use of language, respectful tone of voice and patience during service regardless of rush hours, will drastically affect guest satisfaction and experience.”

Using every facet available to them, such as outdoor catering, tents, take away menus, and home delivery service, is the strategy that many outlets will implement to drive more business.

Aleksic adds: “While some venues will increase their covers by 10 to 25%, the individual guest profile determines the average spend, especially with the decrease in alcoholic beverage spending. Food revenue will in many cases overtake the beverage share in the revenue.”

Reem Al Bawadi, Dubai Marina

EACH YEAR WE TAKE BOTTLES OF WATER AND PACKED IFTAR MEALS FOR THE WORKERS DOING HEAVY WORK IN SUMMERS AND RAMADAN He continues: “Advertising and adequate marketing actions should be planed, approved and released in printed, radio, TV and social media before Ramadan begins.

Making sufficient arrangements with suppliers is also an important part of the preparation process, as many delivery services won’t operate during the day. Bearing in mind that the supplier’s business will also drastically reduce, this can also be a useful tool to negotiate for a better price.”

But the central theme of Ramadan is a spirit of charity and giving, so Catering News ME spoke to several outlets, within hotels and standalone, to see what CSR initiatives they have in place, and how they were planned and managed.

REEM AL BAWADI

This award-winning Middle Eastern standalone restaurant chain is encouraging customers to share in the spirit of the Holy Month by adding 20 dirhams to their Iftar buffet bill to feed a local worker. Contributions by customers to the "Give a Little" initiative, which is supported by Coca-Cola, will then be used by Reem Al Bawadi to provide daily meals to labourers in the UAE throughout the Holy Month.

Dina Alia, marketing manager at Reem Al Bawadi, says: “As we would like to extend our gratitude and charity to many more people living and working in the UAE, we have partnered with Coca-Cola to bring the “Give a Little” initiative to workers. To participate customers can simply hand the “Give a Little” card, which is placed on their table, to their waiter at the end of their meal and 20 dirhams will be added to their final bill. Reem Al Bawadi will then deliver daily meals to labourers in the UAE,” says Dina.

The “Give a Little” initiative is being held in all Reem Al Bawadi restaurants across the UAE during Ramadan.

CHOITHRAMS LA PORTE DESINDES

Staff from La Porte Desindes distribute take-away meal boxes to taxi drivers passing by the entrance to The Dubai Mall, while inside the mall La Porte Desindes staff distribute meals to cleaners at the Fashion Gallery entrance.

To ensure we can all have a little more in our pockets to share this Ramadan, Choithrams supermarket has announced attractive discounts on about 200 items during the Holy Month. Dr. Hashim Al Nuaimi, director of Consumer Protection has announced that suppliers and retailers cannot increase prices of essential consumer com JULY 2015 CATERING NEWS ME

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COVER STORY

Food on display at Melia Dubai

modities during the Holy Month of Ramadan without consent by authorities.

“Ramadan food baskets will be available across all Choithrams stores in UAE which contains 20 to 25 essential food items such as rice, sugar, milk, canned food and cooking oil at discounted prices,” comments Dr. Al Nuaimi.

“As in the past, Choithrams welcomes the Holy Month of Ramadan with attractive discounts on about 188 items, an offer that will continue throughout the month much to the delight of our customers,” adds L T Pagarani, Chair of Choithrams.

Pagarani says: “We are also in the final stages of discussion with Dubai Cares to donate a portion of our sales revenue on selected items.”

FOUR SEASONS HOTEL

The spirit of Ramadan is prevalent throughout the GCC, and the world as a whole, and the Four Seasons Hotel on The Corniche in Doha, Qatar was pleased to share its plans.

Sahar Nabil, public relations executive, says: “We are planning an Iftar for the Qatar Orphan Foundation - Dhreima - including fun educational activities for the children. We always plan in advance and make sure we give an opportunity to different [non-profit] channels and spread our sup20

CATERING NEWS ME JULY 2015

RAMADAN IS A MONTH OF GIVING. WE ALWAYS PLAN IN ADVANCE AND MAKE SURE WE GIVE AN OPPORTUNITY TO DIFFERENT CHANNELS, TO SPREAD OUR SUPPORT AS MUCH AS WE CAN port as much as we can.

“Operating a Ramadan tent requires a huge amount of logistical planning from multiple teams, from decorations to furniture, licences, linens, uniforms, entertainment and food and labour costs, therefore effective cost management is a key factor that will reflect the profitability of any Ramadan tent project.”

At the Four Seasons Doha menu planning starts three months prior to Ramadan, and venue planning starts even earlier, at around six months before Ramadan. “That is the ideal time frame to ensure a successful one,” says Sahar.

He adds: “Also, we always ensure we collect guest feedback on our Iftar and Suhoor menus during Ramadan itself, which accordingly will help us in our future planning for the menus of next year.”

MELIA DUBAI

As the first Spanish five-star hotel in the Middle East, Melia Dubai was happy to discuss its CSR initiatives. Saurabh Tiwari, director of Food & Beverage, says: “Over the Holy Month we will be supporting construction workers working in the vicinity. Each year we take bottles of water and packed Iftar meals for the workers doing heavy work in summers and Ramadan.

“Following a Friday Iftar in the hotel we will take packed food to our neighbouring buildings and offer food to these workers. That will be the same Iftar buffet that is made for our guests.

“We decide to support them as we believe they work very hard sometimes on an empty stomach and moreover are in walking distance from us, so it’s an easy choice for us to make,” adds Tiwari.

AMWAJ ROTANA

To capture the spirit of the season of Ramadan, Amwaj Rotana will offer the sale of Iftar vouchers online at a discounted price, and furthermore, AED 5 from the sale of each voucher will be donated to Senses Residential and Day Care Centre for children with special needs.

In 2014, the hotel had done the same

COVER STORY

for Senses Centre for children with special needs, which saw it purchase much required clothing for the children in the centre. The clothing was presented as gifts to the children for the season of Eid. “When we first visited Senses in 2014, we were not only astounded by the children we met but also touched by the incredible work done by the professional staff and volunteers. Whilst our campaign for Ramadan is a one-off endeavour, it certainly isn’t much compared to the amazing dedication and efforts put in by the teachers and team at Senses,” says Jasmine Arika, director of Marketing and Communications for Amwaj Rotana.

She shared further that the choice to work with Senses Residential and Day Care Centre for children with special needs again came as a natural decision amongst the team at Amwaj Rotana who still recount the experience from their visit to the home previously.

DUBAI WORLD TRADE CENTRE

RAMADAN IN NUMBERS 7,504,984

Tonnes of Dates Produced

15 Hours

Length of fasting per day in the UAE

1.6 billion Muslims in the world

2.5%

zakāt requires that Muslims donate around 2.5% of what they earn on capital assets.

Source: The Guardian

This year, the team of close to 150 chefs at Dubai World Trade Centre have prepared eight selections of catering menus ranging from traditional to contemporary, and ideally suited for corporate Iftars and Suhours.

With DWTC’s fleet of delivery vehicles, orders can be developed and delivered for large-scale events as well. As an example, last Ramadan, DWTC managed a single catering order for 1,600 guests.

Two years ago, Mohammed Al Jumairi, vice president – Hospitality, DWTC, paved the path for the organisation to start contributing to two Dubai ministry approved charity organisations during Ramadan Royati Family Society and Human Appeal.

Since the mandate in 2013, DWTC focuses on collaborating with these charities all year round to collect and distribute any leftover food. However, in Ramadan, food is specifically prepared and sent to the less fortunate via these charities.

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COVER STORY

THE REZIDOR HOTEL GROUP

In celebration of the spirit of Ramadan and the seasonal generosity of the month, The Rezidor Hotel Group’s Radisson Blu and Park Inn by Radisson properties in Dubai will distribute juice, water and fruit to construction workers in Dubai, throughout the Holy Month. The weekly distributions are sponsored by Al Ain Dairy, and will continue from 9th June to the end of August.

This community initiative is inspired by Carlson Rezidor’s Responsible Business programme. The Think Together pillar of the programme ensures the company is committed to upholding the highest standard of responsibility, and is encouraged to give back to the community socially and economically.

“Rezidor has proudly supported the UAE’s construction workers throughout the year, through various activities organised in conjunction with leading authori-

ties,” says Bob Busman, Regional Responsible Business Coordinator Middle East, The Rezidor Hotel Group.

“With the assistance of our partners, Al Ain Dairy, it is our pleasure to give back to the community during Ramadan and throughout the summer, with a 13 week programme. We aim to distribute to 250 workers, once a week,” he adds.

TRADERS HOTEL

Adiil Tegally, F&B Operations Manager, Traders Hotel Dubai, says: “We support a couple of organisations by taking a donation from every cover and then organising an event for the charity free of charge to them. I also encourage the Muslim staff to invite their family over for a free Iftar.

“Furthermore, we prepare Iftar boxes for the taxi and limousine drivers and tour bus drivers. I pass them to the concierge to distribute and it makes them happy.”

DOUBLETREE BY HILTON

Evangelos Karakoulias, F&B manager, Doubletree by Hilton, says: “As part of the Hilton Worldwide Group our CSR is focused on ‘Travel with Purpose’ with four main pillars – one being strengthening local communities.

“We partner with the organisation to offer complimentary Iftars. We also invite school children over to show them how a hotel operates during Ramadan and to discuss opportunities for employment for them. The kids get to see the logistics behind putting on an Iftar.”

JUMEIRAH BEACH HOTEL

Rikhsibay Tursunov, assistant F&B manager, reveals: “We support charities and do activities with our sport and leisure team, bringing food along with us to schools with dining vouchers to the teachers. We also go to the local mosque with Iftar packages to distribute after prayer.”

Water distribution

IT IS OUR PLEASURE TO GIVE BACK TO THE COMMUNITY DURING RAMADAN AND THROUGHOUT THE SUMMER, WITH A 13 WEEK PROGRAMME. WE AIM TO DISTRIBUTE TO 250 WORKERS, ONCE A WEEK

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COVER STORY

Furthermore, the Jumeirah Group has announced it will donate AED10 per room night sold to Dubai Cares during Ramadan 2015. The funds will be used to support Dubai Cares’ programmes aimed at providing quality primary education to children in developing countries.

The donation will apply for every room night booked during Ramadan and Eid Al Fitr at six of Jumeirah’s hotels in Dubai.

Participating hotels include Burj Al Arab Jumeirah, Jumeirah Beach Hotel, Jumeirah Emirates Towers, Jumeirah Al Qasr, Jumeirah Dar Al Masyaf and Jumeirah Mina A’Salam at Madinat Jumeirah.

This initiative by the Jumeirah Group complements the Dubai Cares ‘We Can Teach Each Other’ Ramadan campaign 2015, which emphasises the abundance of talent and resourcefulness among children in developing countries, as well as the responsibility of the international community to help empower these children through education.

Jumeirah Beach Hotel

JULY 2015 CATERING NEWS ME

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THE FORUM

PURCHASING POWER

The issues concerning a procurement or purchasing manager of a standalone restaurant are often entirely different to those managing a restaurant chain or hotel F&B operation, as we discovered at the latest Catering News ME Forum, held last month at China Grill, Dubai.

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THE FORUM

IN ASSOCIATION WITH

WHAT EXPERTISE IS REQUIRED IN SOURCING PRODUCTS? Kivanc: You have to have passion for the food and a willingness to learn because we roll with the punches most of the time.

Naj: We should understand exactly what is needed and know who is doing best in the market – so we find the right supplier and the best produce. We select suppliers and do price comparisons and market surveys – we know the right rates and check this against the quoted price, then we go into negotiations.

Donnahue: Based on the quality, we compare; high end to high end. Selecting suppliers we monitor their produce and delivery times, mistakes, returns, storage ability and we make a monthly report. We then feed this back to the suppliers so they all know they are evaluated.

Suryendu: You have to respect your products, both food and non-food. We have to have product knowledge to know the requirement to ask for a quotation or to look for it in the market.

In selecting suppliers we ask to sample their products and once approved we have a documentation requirement. For example, we ask for health certificates where required. We are not a hotel – a chain of restaurants – and our outlets are franchise-based with each subject to its own supplier requirements.

If the chef wants a particular quality we can’t compromise before we go for price negotiation.

Sometimes chef directly places as order and we have to keep track of pricing and quality.

by being very clear on our specification of products.

Naj: We have a hygiene team we send to the supplier warehouse – only if they maintain all municipality standards, will we afterwards sample the products.

Donnahue: In choosing suppliers we need to adhere to all HACCP requirement.

Kivanc: After all this is done we have to monitor the consistency too.

Naj: Sometimes suppliers give better quality item but after a few deliveries they change the product quality. We have to choose a supplier we can depend on.

Donnahue: We also look at the delivery vehicles and drivers, the cooling temps in vehicles. For sure, a visit to the site is a must, how the store is run is essential.

Most of the time nobody is maintaining them.

KIVANC ERALP PURCHASING MANAGER LA SERRE Suryendu: We have to check randomly and sometimes we have food poisoning – they have to ability to withdraw the product.

Naj: We selves to they will breaks in important

have to register the municipality notify us of all circular emails. to be on that list.

ourand outVery

Kivanc & Naj discussing the topic at hand

HOW DO YOU MAINTAIN QUALITY? Radha: We maintain quality by doing regular random checks and JULY 2015 CATERING NEWS ME

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THE FORUM

Donnahue: Overall, we must have several plans, a, b, c, and d.

procurement because most of the time we send email to the suppliers. We have a system that automatically generates purchase orders - giving us more time to do comparisons and analysis.

Suryendu: We must always have alternatives in supply and supplier.

HOW DO YOU ENSURE COSTS AND MAINTAIN BUDGETS? Radha: We maintain our budgets by regularly doing market surveys and ensure stabily on costs Suryendu: Based on our annual consumption we do the price comparison and we try to meet last year's price or lower before signing the contract.

DONNAHUE FOBLER ASSISTANT PURCHASING MANAGER THE WESTIN

Donnahue: We are guardians of the gate- looking for better deals, but responsibility lies on the chef as far a cost management goes.

Radha: We provide all the possible prices and samples, then it is up to the chef to decide on the quality and price too.

HOW DO YOU ENSURE PRODUCT OR MATERIAL DELIVERY IS ALWAYS ON TIME? Radha: By selecting professional vendors and giving clear PP regarding delivery period.

Naj: 100% we can’t say on time – it all depends on the traffic. Suppliers come for all places on Dubai not just my restaurant and delays get passed on along the chain.

Kivanc: We try to have the fresh produce in the morning and the dry and frozen in the afternoon.

We ensure we have extra stock except for juice and fruits.

Donnahue: This morning I found there is no tuna and what can you do about that if the fishermen didn’t catch any – you always have to have a plan B. Suryendu: Lead time is the most 26

CATERING NEWS ME JULY 2015

Kivanc: Software is the pillar of procurement and combines sourcing to sales in one platform, and automatically deducts from inventory whenever produce is used.

Also tells you average price over the last year so you know what the market standard is and what is seasonal.

Donnahue: You can collate all of that data and sit down with supplier to negotiate better rates.

Software saves personnel-power.

In the old days everything was manual, but now software saves us a lot of time.

Naj: Years back everything was done by fax and now it’s just one button away.

SURYENDU SATPATHY MANAGER PROCUREMENT & INVENTORY DIAMOND LIFESTYLE important because there will always be accidents.

HOW IMPORTANT ARE SOFTWARE SOLUTIONS/ PROGRAMMES IN CONTROLLING/MANAGING YOUR RESPONSIBILITIES? Radha: Software plays a major role, especially with our reports.

We have ADACO and its used by the entire group.

Naj: Software had a major role in

Suryendu: The lead time. You can’t be out in a fix in front of the customer. You know your sales, so you know your consumption. The chances of saying no to a customer becomes very low because of the system and your planning.

It helps us be more accurate. A report of your previous purchases, who supplied, how supply has shifted, and sending orders quicker and easier. You don’t need to dig through papers any more.

Kivanc: The products help us put more detail in all our products and helps us remember everything about each.

Suryendu: Its helps in decision making – so much info at the click of a button. It simplifies the process not complicates. Before we had excel sheets and you might get a typo, which ruins everything, with electronic tracking we can get

THE FORUM

IN ASSOCIATION WITH

daily, weekly, monthly and yearly reports. You get everything you need to aid you in decision making.

would stop this confusion.

Kivanc: It’s not dishonesty but the process of entering details into a system – if it’s entered wrong the stock levels will be wrong. This is human error not the system.

WHICH SOFTWARE SOLUTION DO YOU USE AND WHY? Kivanc: It’s usually IT and finance who select the software. We use ACE Financials.

Suryendu: We use FMC, a module of micro service.

HOW DO YOU SEE SOFTWARE SOLUTIONS DEVELOPING, WHAT IS NEEDED? Donnahue: The next step in integration with suppliers. Emails can take some time and open to error if we had online system we could select stock directly.

Suryendu: This would make open platform and create best competi-

NAJ MAJEED PURCHASE MANAGER TRESIND tion, more transparency and a better range of products. We could even block bad products.

Donnahue: Some suppliers say they have stock and they don’t – a system we could see real time

Naj: At times just to secure the order some supplier say they can supply they promise but ultimately not able to deliver on promise. Drag it out, shipment is delayed.

Suryendu: The system needs to improve a little more. At times the systems don’t work very well, because they have been based on one particular model, but with different outlets each has their own requirements, and there are so many details in the operations.

You can’t link it all to one theory.

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THE FORUM

farmers striving to give us better produce. That market will exponentially grow because we have seen the demand from both clients and chefs.

Naj: We are getting some vegetables, but not much in comparison to our bulk requirements.

Suryendu: If there was more variety and produce was more readily available at a lower cost we would use it more.

Donnahue: It would be fresh too. It will also reduce a link in the produce supply chain. Direct from famers gives fresher produce and better pricing. Price and quality are the two key drivers of local produce.

When you speak to the chef and see how the kitchen runs you realise there are many shortcomings of the systems in place.

Software developers need to understand the business better and to understand the processes and operations.

When you take an inventory you see your level of stock in reality and it often doesn’t match the stock levels in the system.

HOW DO YOU PLAN FOR BIG EVENTS LIKE EXPO 2020?

Kivanc: Stock levels need to increase to be prepared for rising demand.

Suryendu: We need better warehousing, storage and systems.

Some products have a very limited shelf life like and we need to know the proper lead time as it can’t be stored. So warehousing must improve and the delivery of products must improve.

Donnahue: Big events will create a vacuum in airline transportation – which we heavily rely on.

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It is hard to predict if impact will be negative or positive but we have bigger issues at the moment such as the over-fishing of seafood. linked to a double or triple demand. We have to be more creative. When it comes to fishing we should push out suppliers to invest more in farming, especially in this region.

WHAT IS MOST IMPORTANT: SEASONALITY OR LOCAL SOURCING? Donnahue: Here in the desert there is not enough local suppliers and you rely on a long supply chain of imports. There are too many variables and options for human error. In most restaurants in Europe there is no procurement manager, the relationship is direct with chef, but here it is vital to manage the whole chain.

Kivanc: We startd with local produce but found consistency a big issue because of the climate. This year, almost every Friday I have spent at a farmers' market where I have met many good and honest

Suryendu: Seasonality remains a problem because of the weather.

HOW DOES PROCUREMENT/ PURCHASING DIFFER OR COMPARE BETWEEN A HOTEL AND A STANDALONE RESTAURANT? Radha: A hotel or international chain will have very clear brand standards and P&P in place.

Suryendu: We cannot match the quantity and price of hotels and we don’t have the storage facilities. Hotels always have the competitive advantage.

Naj: Our key drawbacks are the price and storage.

Suryendu: Suppliers give you second priority to the hotels and big chains. As a small unit because of your low demand you come second to the larger outlets.

Kivanc: This is starting to change with smaller suppliers.

Donnahue: Some suppliers realise that restaurants are giving better

IN ASSOCIATION WITH

THE FORUM

business. We pay a premium price and we look for more nich products. If you say potato is potato they will compete fil after fil, but if you are specific about the premium product the supplier can concentrate on giving the best quality.

Naj: Service level is the way to win business not price point. Service level maters.

Kivanc: Can you call them at 10pm and get product the next morning? That is key.

Kivanc: Further investment is always needed – especially with major suppliers – they are investing heavily in warehouses, temp controlled loading bays, and the like but there is always room for further investment.

HOW DO YOU NEGOTIATE BETTER RATES AND SERVICE? Suryendu: We recently found an alternative to one of our premium products, but when the supplier came with the grower from Europe we could not work with the price offered. So they came back and told us to tell them what we could make and we met in the middle. We found a compromise.

Kivanc: The local supplier and distributor of the product had to adapt their transportation route to match our needs but they still couldn’t match our price. They had to go back to France to the producer with our price concerns. They asked for buying guarantees on quantity and we negotiated accordingly. This is the way to build relationships.

Naj: If quality is good and they match your price you will deal with them for a very long time HOW DO YOU OFFSET YOUR GLOBAL FOOTPRINT, IS IT A CONCERN AND IS THERE AN ALTERNATIVE? Donnahue: Our melon is from Australia, lobster the US, beef from Canada. You have to be honest, Dubai creates a big footprint.

Naj: We try to consolidate the number of suppliers to bring more products and fewer deliveries.

Suryendu: We give all seafood to one supplier and can preference just a few suppliers, reducing the number of dealings and deliveries.

Donnahue: There is internal strategy in which we try to consolidate orders so suppliers don’t bring just a single can of food in a truck. Chefs require things on demand but we have to push them to keep good stock levels to accommodate this.

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CASE STUDY

ROYAL APPROVAL

Royal Catering is one of the leading catering companies in the Middle East, with an annual turnover of around AED450m, supplying products to everybody from labourers to the royal family, as Catering News ME discovered when it met the founder Captain A.M. Simreen

E

stablished in 2003 as a division of the Al-Mazroui Group, Royal Catering has gained reputation as one of the region's leading catering and hospitality service providers, with world class catering solutions across its three main divisions: Contractual, Commercial and Creation.

Today the company employs 1,900 professional staff and operates state-of-the-art 30

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kitchens, including one of the UAE’s largest, as well as a unique fleet of mobile kitchens.

The Abu Dhabi and Dubai services operate from a HACCP certified 3,000 square metre central kitchen in Abu Dhabi, which has the capacity to produce 60,000 meals a day. The Ruwais and Western Region services operate from a brand new kitchen located on Gayathi road. This facility has a total cooking area of 552 square metres combined with a 1,050 square metre storage and cold

room facility enabling both industrial and contractual catering. This kitchen has the capacity to produce over 80,000 meals a day and has on-site production and consumption capability, allowing for seamless distribution to other sites operated by Royal Catering.

With a power generator the fleet of mobile kitchens effortlessly turn into live cooking stations that can be used to produce a limitless range of food items, and the interior can be altered according to the specifics of each

CASE STUDY

event, with easily manoeuvrable equipment.

The autonomous mobile kitchens can support any remote catering requirements, ideal for public catering at large events, with a capacity of 5,000 clients per kitchen. The mobile kitchens meet all ADFCA’s regulations and are available as both gas or electrically operated.

Additionally, the Royal Catering kitchens are open for rent by individuals and corporations alike, depending on their availability and the event requirements.

The vision of Royal Catering is to pursue service excellence by establishing highly acclaimed catering facilities and services that set the industry benchmark in the region while aiming to exceed culinary and hospitality expectations.

Catering News ME sat down with Captain A.M. Simreen, the Managing Partner and Founder, to talk about his projects and projections for the future of the family-owned firm.

Earlier Simreen had alluded that the company would introduce new market segments,

"WE ARE THE ONLY COMPANY THAT CAN SELL 360 DEGREES RANGE OF PRODUCTS - WE CAN FEED LABOURERS AND ROYALS SIMULTANEOUSLY. "

such as catering for the medical sector and catering for the educational sector, and when we met last month he adds: “Catering is catering – to move into education or hospital all that you need is to build the tools, which are actually very simple.

“We want to build on our Eight to Late (82L8) concept of healthy food – we are able to build the concept in no time and we are ready whenever a client wants to sign. In fact, education catering for us is less complicated than medical as we don’t need the same specialist equipment or tools.

“We are very open and have the facilities

to cater to any requirement – even extended to airline catering –which is even more complicated with the regeneration of food.

“We have built our internal systems to achieve and accommodate but as yet have no contract. Although, we have interest in the pipeline which we can’t disclose.”

However, Simreen was happy to disclose a project close to his heart. “Right now we are building a concept to deliver healthy food to schools, especially for the younger generations, because there is a lot of junk food in the market that is unhealthy for a child’s growth, a healthy concept is a must,” he says, adding: “At least people are starting to realise the link with health food and lifestyle and this is what we need to develop.

“There is a culture in certain countries for deep fried and oily food – but we try to educate, even in our staff canteen. In royal catering we are trying hard to minimise all unhealthy and oily food.”

At the beginning of this year, Royal Catering opened a new restaurant on the Corniche, in Abu Dhabi called Catch. Specialised JULY 2015 CATERING NEWS ME

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CASE STUDY

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

The designer of Catch, LW drew inspiration from Mother of Pearl for the interior design. Catch embodies the strong maritime and pearl diving tradition of the region in a modern, swank and rich decor with an open kitchen allowing guests to interact with the chefs and watch as ingredients are transformed into delectable dishes.

Simreen says: “Catch is one of Royal Catering’s diamonds. I believe it is something that the market needed. Such a category and 32

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quality did not exist before. It is a unique location, right on the water, in the heart of the city and on the most important spot in Abu Dhabi, being on the corniche – you have a roof top, outside terrace, the sea and the city.”

According to Trip Advisor, Catch is the first four spoon plus venue in Abu Dhabi, and from a total of 1700 restaurants in the city it has been ranked in the top 30.

“Catch complements and completes Royal Catering. It is a very elegant place. I don’t care if it’s busy or not because it satisfies myself,” adds Simreen.

When asked how Catch fitted in with the

group’s existing portfolio of 82L8, Rozanah, Café D'Alsace, Rosina Bellina, and Nova Café, Simreen says: “Catering and hospitality development is something you don’t stop.

“Today, we have a brand-new outlet, the Venue, which sits on top of Cipriani in Yas Marina. It is unique because of its location, and it also has a big terrace outside as well as a huge space inside, which gives us great flexibility to accommodate any event from meeting rooms to birthdays, weddings, etc… you name it!

“The design of the place is also so cool and elegant and the events organisers can do a lot, and much easier than with any other event hall, as they are all the same, whereas this is unique. It has that wow factor.

“The number of people it can accommodate depends entirely on how you configure the space, but there is no event hall that can deliver this level of funk and creativity.”

Previously used as for the nightclub Allure, the space was leased from Yas and completely retrofitted by Royal Catering. It took eight months to transform the 700 sqm hall, which adds to the terrace space to give a total area of 900 sqm, inside and out. “If we can find the right location this is something we would like to replicate in Dubai,” he reveals.

Royal Catering also plans to launch a retail and gourmet centre, at an undecided location, sometime soon. Simreen explained: “We have got our own production of chocolate, Turkish delight, Arabic sweets, bakery, grocery and sandwiches. In fact, our bakery is one of the most distinguished in the UAE. We will extend our range to other gourmet sections, with a buy or eat concept – like the Harrods food quarter.

"We are looking at locations in Dubai and Abu Dhabi, and we are ready to start now, but still scouting the perfect location. If it succeeds will extend everywhere.

“I also believe that our 82L8 concept should be spread all over Dubai and Abu Dhabi and I need a Catch Dubai,” he adds.

Simreen believes that this growth is evident across the group, and he is actively building up all departments and units to be parallel to each other. He adds: “The strategy of our company is to bring all departments parallel, and we encourage competition within the departments to spur this achievement.

“Today, we have the biggest privately owned kitchen in the UAE aside from airports and the government sector, and we are

CASE STUDY

IN BRIEF One of the largest stand-alone kitchens in the for a catering company in the Middle East A fully equipped Emirati kitchen with a 'Shuwa' (underground) oven for the preparation of traditional dishes The first catering company in the Middle East to be awarded ISO22000 Fully HACCP Certified with adherence to the highest hygiene and EHSMS standards Clients include members of the Royal Family, Flash Entertainment and the prestigious Abu Dhabi Formula one Grand Prix

the only company that can sell a full range of products - we can feed labourers and royals simultaneously.

“Our only true competitor is Dubai World Trade Centre. The team we have in house is the equivalent of five hotels together. We have six executive chefs – Arabic, gourmet, pastry, production, contracts and one in each major location. Plus we have a corporate chief who oversees all the executive chefs.”

Within this hugely diverse company, Simreen reveals that the mass industrial catering is most profitable. He adds: “That is because you have mass production. But all aspects of our business must compliment and complete each other.

He adds: “The only challenge is when the competition is not equal.

When you go to tender trust is always an issue – you must compare an apple with an apple. We have no challenge from the industry because as long as we have a line to draw regarding our quality and strategy then it is up to our client to select. There is a cheaper option and we are not unique – although we are trying to be. I respect the judgement of competitors, but I am more concerned with justifying myself to my client.”

Simreen, a Palestinian with German citizenship, came to the UAE 37 years ago, and has established several businesses, including MICCO Logistics and the Arabian Night Village. Today, the now 11 year old Royal Catering turns over around AED450 million annually.

JULY 2015 CATERING NEWS ME

33

MASS CATERING

FEEDING THE WORKFORCE The whole Middle East, and Dubai in particular, would literally grind to a halt if its vast labour force downed tools. Keeping the cogs rotating is a huge undertaking, with the catering companies involved preparing thousands of meals each and every day, as Catering News ME discovered. In our mass catering analysis we spoke to three key labour camp suppliers to establish today’s trends and challenges

E

mirates Catering Services caters to more than 3,000 prepared meals per day, which also in-

cludes catering services provided for various events and functions.

The company is staffed with

world-class highly trained personnel com-

posed of expert cooks and chefs that lead in the creation of sumptuous and delicious Continental, Oriental and Asian cuisine. In fact, Emirates Catering Services’ list of cli-

" THE LESS EXPERIENCE STUDENTS HAVE THE MORE ATTENTION I WILL GIVE THEM, AND IF I FEEL STUDENTS CAN UNDERSTAND MORE I WILL PUSH FURTHER"

ents includes some of the UAE’s leading

heart of Fujairah. Once completed, the new

Offshore, Air Liquid, RAK Ceramics, UTI-

2,000 packaged meals, particularly targeting

companies like Bredero Shaw, Eversendai CO-RAK Al Hamra, Fibre Plus-Al Ghail,

Future Plus-Al Ghail, Arabian International

facility is expected to dish out more than customers coming from Fujairah and Dibba.

Emirates Catering Services has been offer-

Company RAK, Zamil Steel, JBF, Emirates

ing this service to labour camp areas since

Wood Works.

To date, more than 30,000 meals every day

Transformers and Switchgears and Al Rayan Vijay Unnithan, general manager Emirates

Catering Services, says: “To help address the

the company was established back in 2008. are prepared by a professional staff of more than 250 employees.

ing long term relations and partnership. 90

decided to invest AED1 million into the de-

is tough—a condition that is attributed to

more than five years, which proves that we

new kitchen will serve as the headquarters

available in the market today. The most

increased demand for our services, we have velopment of a new centralised kitchen. This and production area for our meal offerings.

The set-up of this new kitchen falls in line with our efforts to expand our market pres-

Unnithan says: “Right now, competition

price constraints and volume of business

“As the profit margin is very thin in this

be a need to be deployed anywhere in the

is price competition.

and the rest of the Northern Emirates.” The

margin. We offer the best value for the price

metres and will be strategically located in the

34

CATERING NEWS ME JULY 2015

Emirates Catering Services can handle

multiple camps at any given point, with well

segment, it is the volume that matters. In-

new central kitchen will measure 600 square

are strong partners of our customers.”

unique challenge this market segment faces

ence, particularly reaching out to a wider

client base that will include Fujairah, Dibba

per cent of our clients have been with us for

creased volume translates to a better profit received as we do not believe in supplier customer relations—what we believe in is build-

trained staff always on standby should there UAE. Unnithan adds: “We offer a complete turnkey solution to our customers. We provide labour accommodations for new com-

panies, which include food, laundry, camp management, camp maintenance, etc.

MASS CATERING

ings every month to avoid monotony. We

of ingredients Emirates Catering Services

ties. These professionals produce, deliver

mainly of local whole sale and retail suppli-

staff that are also from different nationali-

and serve the needs of these workers. We source and use materials that are specific to each nationality to follow their own taste and food habits.

“We can offer as much variety of food as

ers. “We get special rates and these prices will be locked for a certain period in order to avoid market fluctuation and operational cost variance,” says Unnithan.

He adds: “We schedule our deliveries from

the nearest central kitchen facilities. As most

that we serve are Asians (India, Nepal, Sri

away from the city traffic and congestion,

Lanka and Pakistan), Filipinos, Arabs and Europeans.”

According to Unnithan, industrial catering

is a 24/7, 365 day operation. He adds: “The

preparation and operations is an ongoing

of our operations are industrial based and delivery is not an issue. We have a fleet of

vehicles that are temperature controlled and equipped to transport food as per the set health and safety standards.”

According to Unnithan, the typical cost

process. To give a specific time frame when

of operating a labour camp can be calculated

the location, capacity of the facility provided

services provided in that particular location.

we will start the preparation all depends on

its offering to the client, Unnithan says:

has a wide network of connections composed

per the need of our customers - but the ma-

jority of the workers in the market segment

When asked how the company adjusted

In order to source the necessary quantities

have well trained chefs and an operational

by the client and other key factors.

“Remote location is an entirely different

by taking the considerations made per the The factors like food, camp cleaning, camp

maintenance, laundry facility, housekeeping,

“Catering to a work force composed of dif-

operation and scheduling and planning plays

design menus in such a way that all tastes

dairy and frozen items are delivered on cer-

ket segment is to be able to provide a one-

tions for a specific time period. Extra storage

are willing to outsource the complete service

ferent nationalities is always a challenge. We are provided for.

“In most cases we suggest a standard

menu for a client, which is based on fac-

tors including the nationalities of their work force. Upon review of the standard menu

a key role in its success. Vegetables, fruits, tain intervals and stored in specific condi-

and holding facilities are arranged for these kinds of operations.

“We operate from our central kitchen

etc., all have to be taken under consideration.

The current trend in this particular mar-

stop-solution for your client. “These clients from one service provider rather than dealing with different service providers,” he adds.

with the client, necessary changes or special

as well as from the site or client location

ROYAL CATERING

implementation. We change menu offer-

8,000 meals at a time.”

operating staff accommodation facilities in

needs will be incorporated in the menu for

kitchens. Our kitchens can produce 3,000 to

Abu Dhabi-based Royal Catering has been

JULY 2015 CATERING NEWS ME

35

MASS CATERING

and of course the Emirates. Our menus are

Royal Catering recreation facilities

created according to the needs of the cli-

ents. Royal Catering meets with each of its clients monthly to review available options

and preferences of the various nationality groups, and ensure that our service continues to provide variety and satisfaction.”

The Royal Catering team is very respon-

sive to client preferences and capacity. “De-

pending on the facilities our clients have available, we may cook on site, or alterna-

tively use our central kitchens in Ruwais and Shah as a point of production and dispatch,” says Garat.

Royal Catering is a business that has suc-

cessfully grown because of its ability to ef-

ficiently get food to remote locations. More and more, the group is operating off-shore, the region for more than 11 years. It pro-

quality services across each of our business

segments: it owns and operate facilities pro-

deal with Royal Catering, they can expect ex-

vides facilities management services in two viding laundry, housekeeping and catering

for senior, junior and labour personnel. The

second segment is facility management for

segments. When our clients and customers

cellence – no matter what segment they are working with us in.

“We are HACCP & EHSMS approved

clients who own facilities and Royal Catering

by the Abu Dhabi Food Control Author-

Jean Pierre Garat, Chief Operating Officer

only company to achieve HACCP certifi-

operate these for them.

of Royal Catering, says: “We started in the Western Region of Abu Dhabi by investing in our own facility to accommodate staff work-

Today, Royal Catering owns and operates

As the demand for high quality staff ac-

the Royal Catering team. “There really is

pand. We have also invested in a large-scale facility to support our business growth and

any large projects that we have” adds Garat.

people, as well as their expectations in terms of food selection and personal preferences.

“We employ a diverse range of people

laundry, housekeeping and maintenance.

from various nationalities that are able to

this part of the business, which generates

certain cultures and religions. In addition,

For Royal Catering, 60% of its staff work in around 80% of the company’s revenue.

In fact, Royal Catering is one of the few

fully owned owner-operators of staff accom-

modation facilities. Garat adds: “We pride

cater to personal needs and requirements of our highly qualified chefs handle both high-

end catering and contractual requirements for staff accommodation facilities.

“Our chefs have a great deal of experience

ourselves on our provision of high quality

and are extremely versatile in their cooking

we are a clear market leader.

Indian, southern Indian, Pakistan, Nepal,

facilities and high quality services; therefore “What makes Royal Catering unique is

our unwavering commitment to provide

36

CATERING NEWS ME JULY 2015

established strong supply chains over the produce and ingredients not be available. As

always, remote locations are one of the most challenging obstacles, however the group has established several central store loca-

tions where they can store large quantities of ingredients in order to dispatch requirements to smaller accommodation facilities.

Garat says: “A lot of planning and coor-

benefits from its advanced transport depart-

ensure we meet the nutritional needs of the

services include accommodation, catering,

But delivering to remote locations also re-

tures and religions. Garat says: “Our job is to

to 12,000 people, and operates staff accom-

companies and their sub-contractors. The

enhancing our capacity and production.”

dination goes into the logistics and trans-

a diverse range of people from varying cul-

modation facilities for half a dozen other

and store fresh catering solutions – thereby

Each staff accommodation facility houses

three large fully integrated staff accommoda-

tion facilities – ranging from 3,000 people

chill system, which enables us to prepare

years, as well as alternative sources should

EHSMS approved.”

no limit on how big our business will ex-

try with the same philosophy.”

have also developed an innovative cook and

cation, and the first of its kind to become

were very important, as dining was the only facilities management for the labour indus-

food preparation principles. Garat adds: “We

quires reliable supplies. Royal Catering has

commodation facilities grows, so to does

meeting point of all clients. We later took on

suring the highest standards of hygiene and

ity (ADFCA) and Royal Catering is the

ing in remote locations. Being in a remote

area, both the selection and quality of food

and the key is in logistics, planning and en-

portation of our deliveries. Royal Catering ment that works on 24 hour scheduling to

ensure no delays occur and that all food is

delivered on time and on quality. All our

transport is equipped with temperature

control systems and tracking devices to monitor transportation times. We have also benefited from the experience of our prestigious sister company MICCO, who spe-

cialise in freight forwarding and logistics, and arrange alternative solutions should we have to overcome any surprises.”

– providing popular dishes from northern

EMIRATES TASTE CATERING SERVICES

Bangladesh, Thailand, China, Korea, Philip-

rience, Emirates Taste Catering Services is a

pines, western countries, Arabic counties

Privately owned, with over 20 years of expeleader in catering services support.

JULY 2015 CATERING NEWS ME

37

CASE STUDY

The owner, George Karam, says: “Our unique-

ness is due to our wide experienced team

ensure that the menus cover all nationalities,”

become a reference in the competitive catering

WE MAKE SURE THAT WE HAVE A MINIMUM OF THREE SUPPLIERS IN EACH FOOD ITEM TO AVOID ANY PROBLEMS OR SHORTAGE ON SUPPLIES

and creative presentation. Emirates Taste Cater-

for different cultures. We have the capability

ity and innovation meet’. From start to finish,

operations, ranging from determining dietary

of specialised individuals, who have a great

passion and knowledge of the food and beverage industry.

“Our mission is to create a memorable expe-

rience by exceeding customer expectations, to field for innovative cuisine, exceptional service, ing Services is ‘a catering company where qual-

we will ensure that every detail is taken care of

so that you may enjoy a special time with your invitees,” adds Karam.

The major services of the company include:

corporate services and catering; industrial ca-

to manage the complete spectrum of catering requirements, procurement of raw materials

to cooking and serving the meals. We always

have a solution to every challenge, no matter how complex.”

Clients of Emirates Taste include government

adds Karam.

ETCS has four major sections in its kitchen,

namely Indian, Arabic, Continental and Filipino,

and each section has unique team members that are experts on the food they are providing.

In handling labour camp supplier, Karam sug-

gests that the biggest challenges are managing low cost budgets and managing crowd control

and discipline, and occasionally running out of

food due to inconsistencies in the number of PAX. For this reason, Karam says: “We make sure that we have a minimum of three suppliers in each food item to avoid any problems or shortage on supplies.”

The preparation time depends on the number

of workers to be fed, but an average preparation

tering; educational institutes catering; private

agencies, corporations and major event organiz-

agement; turnkey services and consultancy;

ing since it started its operation in 2008, and

our client in the right condition and to preserve

company’s business.

ed according to the health authority standards to

events catering; labour camp facility man-

oil & gas facilities; and housekeeping and cleaning services.

Karam adds: “In Labour Camp Facility Man-

ers. ETCS has been offering labour camp cater-

today this operation accounts for 20% of the The USP of ETCS is its commitment to qual-

agement we manage camps of hundreds. if not

ity, according to Karam. He says: “We believe

people of different cultures, which requires

menu and service but what makes us stand out is

thousands, of workers in remote locations with special skills and a deep experience in under-

standing the issues that can disrupt peaceful camp life.

that most catering companies offer the same

our commitment to provide excellent customer service by providing good quality, professional

time for 500 PAX is three hours.

Karam says: “To make sure that food reaches

the taste; all our vans are designed and construct-

protect food transport. We equipped them with stainless steel floorings to facilitate cleaning and

sanitising, and we installed cooling units and

hot boxes to keep the hot food hot, and the cold food cold.”

ETCS has a fleet of vehicles, including three

service and cost effective operation.

to five tonne refrigerated trucks, general pur-

experience, operational and leadership skills to

set up, to pricing, to staffing according to client’s

large fleet of cars, and both two and four wheel

ciently,” he says.

team to cook and manage the catering, and we

“Our team of professionals has the necessary

ensure camps are managed effectively and effi-

“In labour camps, especially those in remote

areas or hostile environments, the morale of

workers is very closely linked to the quality of food and related services.

“We customise everything, from the menu, to

needs and requirements. Each camp has its own

entire operation.

advanced equipment. We prepare and cook

ment team that is handling and overseeing the “We understand how tiring and exhausting

cooks to grant the highest superiority of food

tity of food their body is requiring daily. We also

CATERING NEWS ME JULY 2015

He adds: “Our central kitchen located in

Musaffah 26, is around 10,000 sq. ft., and it is

the labourer’s day is. We ensure that they are

38

drive pick-ups.

have a very strong and expert senior manage-

“We understand the requirements of this

delicate service and provide the highest quality

pose utility vehicles, 10 to 15 passenger vans, a

getting the balanced nutrients and enough quan-

very well equipped with the newest and most the food in our kitchen for locations that have no kitchen facility, and for locations where the

kitchen facility is being provided by the client, we are preparing and cooking the food on site.

Authorised Agent: Technical Supplies & Services Company LLC Leaders in Turnkey Solutions for Commercial Kitchen and Laundry Equipment PO Box 69, Dubai, UAE Tel. +971 4 3431100 Fax +971 4 3438226 Email: tssc@eim.ae www.tsscdubai.com

JULY 2015 CATERING NEWS ME

39

F&B FOCUS

DEVELOPING A HABIT John Phillips, VP of Franchising for the Habit Burger Grill, spoke to Catering News ME ahead of the brand’s arrival in the Middle East about plans to open 50 outlets over the next 10 years

F

ounded in 1969 in Southern Califor-

nia, and voted America's best tasting

burger in 2014, beating chains like

In-n-Out, Five Guys Burgers and Fries and Smash Burger.

The Habit Burger Grill is a fast casual res-

taurant that specialises in fresh, made-to-

franchising deal, with the Habit Burger Grill

they began with daily-baked buns from a lo-

esque, coastal Southern California town of

seasoned beef until they were warm and toasty.

The Habit Burger Grill began in the pictur-

Santa Barbara, in 1969 in the same year that the first astronauts landed on the moon.

Soon after, an entrepreneurial young em-

order, char-grilled burgers, sandwiches, and

ployee and his equally enterprising brother—

restaurants across the United States, the fam-

a great price — borrowed money from their

salads. With over 100 owned and operated

ily diner has launched its first international

40

CATERING NEWS ME JULY 2015

In pursuit of a new standard for freshness,

Middle East opening later this year.

both on a mission to provide a great burger at mom to buy the unassuming restaurant.

cal bakery and grilled them alongside perfectly They sourced fresh California produce for the

ripest tomatoes and leafiest lettuce available.

And, of course, they installed a stainless steel charbroiler with a cast-iron grill designed to

sear smoky flavours into every burger placed upon its fiery grates. Once they earned a repu-

tation for serving the tastiest burgers on the

F&B FOCUS

coast, the brothers turned their attention to

years ago there are now over 110 restaurants

albacore sandwich made to order with line-

thoughtful development process is no different

other beach-inspired recipes-like a fresh-grilled

in the US, and Phillips argues that the same

caught tuna; a chicken sandwich topped with

in coming to the UAE and the MENA region.

crisp bacon and velvety avocado; and crisp sal-

Phillips says: “It was all about being pa-

ads made to order.

tient and finding the right partner with which

since March 2013, is John Phillips. Seasoned

our expectations in that partner with Food

Today, the vice president of franchising,

to franchise; and we definitely have exceeded

in fast dining and franchises Phillips was pre-

Quest. Additionally, the MENA region is one

viously director of franchise operations in the

of the fastest growing hospitality markets in

West Division for Burger King Corporation,

the world and we are very confident of a warm

and before that he held various franchise and

welcome once guests in their communities ex-

operations roles for eight years at El Pollo

perience the ‘Habit Difference’.

Loco, Inc. including VP of Operations. Phil-

“The UAE is one of the fastest growing

lips sat down with Catering News ME to

hospitality and food and beverage markets in

share details of this latest franchise agree-

ment, the expansion of the Habit Burger Grill

the world, due to a range of factors including

able prices. By focusing on this philosophy, we

"WE ARE SO CONFIDENT OF THE EXPECTED POSITIVE RESPONSE TO THE HABIT BURGER GRILL THAT WE HAVE PLANS TO OPEN 50 LOCATIONS ACROSS THE GCC OVER THE NEXT 10 YEARS"

rants in the US on our way to an estimated po-

Management will be our first restaurant devel-

how many restaurants we open, we will always

“Food Quest is the master developer and

across global markets, and his insights on franchising and the different challenges and opportunities in the region.

Speaking about the Habitat Burger Grill to-

day, Phillips says: “We continue to operate un-

der that same philosophy of always delivering high-quality food and great service at reasonhave grown the company to over 110 restau-

tential of over 2,000 locations. But no matter

opment outside of the US.

focus on these core tenets and our Company

franchisee and will develop over 50 new res-

one burger at a time’.

This includes Saudi Arabia, which we think

Mission ‘to become everyone’s favourite Habit, “Our expansion in the US has been dynamic

as we will open 26 to 28 company restaurants this year as well as 3 to 5 franchise restaurants.

Our partnership with Food Quest Restaurant

taurants in the GCC over the next 10 years. will be great market for us, as well as other countries such as Kuwait, Oman and Qatar.”

While the burger outlet only started fran-

chising the Habit Burger Grill less than two

a rise in disposable income and a sustained

appetite for new food concepts. It is therefore capable of absorbing newcomers.

“We are so confident of the expected posi-

tive response to The Habit Burger Grill that

we have plans to open 50 locations across the GCC over the next 10 years,” he adds.

As there are currently 41 burger chains op-

erating in Dubai, with plans announced last

month for two more, we ask Phillips how Habit Burger Grill will stand out from the competition. He says: “We often get asked, ‘What makes the Habit Burger Grill differ-

ent from other restaurants?’ And it really isn’t one thing, but rather, how we uniquely combine the quality and hospitality that cus-

tomers commonly associate with full service

restaurants with the convenience and value

customers generally expect from traditional fast food restaurants.

“The combination of these four pillars:

quality, hospitality, environment and value

come together to form ‘The Habit Difference’.

We appeal to both men and women equally and have similarly established strong lunch and dinner sales. We are more than just burg-

ers as we also serve chicken, fresh albacore, sandwiches and salads.

“All of our proteins are cooked on a char-

broiler that delivers exceptional flavour. Qual-

ity is truly in everything we do,” says Phillips.

For the first location, Food Quest has been

reviewing locations throughout the UAE and will announce the location soon. While the group will most likely be offering delivery in the communities in which it serves, Phillips says: “We are being thoughtful and dili-

gent about the processes that will ensure our guests receive the same quality of food that they would at our restaurants.”

JULY 2015 CATERING NEWS ME

41

VIEWPOINT

FRANCHISE

OR FREEDOM As the regional franchise partners of NKD pizza, serial entrepreneurs Ian Ohan and Robbie Vitrano decided to go it alone earlier this year, calling and end to their relationship with NKD and re-launching as a locally owned “Made in the UAE” business aptly named Freedom Pizza.

Ian Ohan gives his verdict on whether to buy an existing business, start your own brand, or become a franchisee Many people dream about owning their own business, and more

often than not the dream involves food. For those truly passionate about making this a reality, the first step is deciding whether to buy an existing business, start your own brand, or become a franchisee.

Each option comes with its own promise and pitfalls, so make sure whatever decision you make, you do so with eyes wide open, and you have your business hat on.

As a business owner who has been both a franchisee and now

the co-founder of our own “Made in the UAE” brand Freedom

Pizza, I would highlight three key questions to ask yourself before you make your choice:

Are you ready to get married?

A franchise business is much like a marriage – even if you’re not

a cool, independent and authentic food concept with a culture that

contribution, trust and respect. It’s critical that your values and

living, breathing and eating Freedom every single day.

signing up for life, you are in a relationship that needs agreement, vision align, because if you’re not facing the same direction on the

cares, is our own story. There’s nothing more exciting for us than

bus, it’s going to be impossible to get to your destination. If this

What’s your sport? Skydiving or Tug-o-War?

singledom - running your own show, deciding who, how, why and

own, make decisions autonomously, and feel strong and steady

sounds a little restricting, you might be a person better suited to what your business will be and what it will do.

Do you want to write the book or read it?

If you’re the creative, innovative type who knows what business story you want to write, starting your own business is the way to go. It’s exciting, but also scary to be deciding what each chapter

will be: the look, feel, flavour and ethos of your brand and product and having to live by it once you’ve decided.

If you’re an entrepreneur who prefers to take the plunge on your

enough to leap from the open door of the plane, then owning your own business and brand is the sport for you. It can be lonely and

scary when we’re on our own, but the adrenalin rush when you reach the ground safely and successfully is unbeatable.

This does not mean that you don’t need and recognise the value

of a strong team around you to deliver that success – it just means that when you jumped, you did it first.

If you’d rather be on the team that collaboratively decides who

If you feel more comfortable reading the operating manual of a

will pull the rope and when to collectively achieve glory, then a

or section, then a ‘plug and play’ franchise model is likely to suit

though, make sure it’s a franchise that delivers on its promise

tried and tested model, following the instructions for each chapter you better.

Launching Freedom Pizza and delivering on our vision to create

42

CATERING NEWS ME JULY 2015

franchise business is likely to be the better option. In that case, to provide ongoing support, ongoing training and ongoing improvements or innovations.

JULY 2015 CATERING NEWS ME

43

INTERVIEW

FINE

DINING STREET

FOOD

44

CATERING NEWS ME JULY 2015

INTERVIEW

Tresind is a unique restaurant concept in Dubai, offering India food with a twist and taking traditional street food from the roadside to a fine dining kitchen, as Catering News ME learned when we met executive chef Himanshu Saini

N

estled away in the Royal Radisson Hotel on Sheikh Zayed Road in Dubai, Tresind marries a progressive fine dining ap-

proach with traditional Indian cuisine. Executive Chef Himanshu Saini brings a unique con-

cept in molecular gastronomy to Dubai for the very first time.

At Tresind you can explore a new take on

presentation, flavour and textures of old fa-

vourites, in an ambience that invites and sets the mood, whether a romantic dinner for two

or a night on the town, dressed to impress.

Tresind caters to true foodies and connoisseurs, seeking a culinary experience that engages the senses.

Tresind’s décor reflects copper accents and

hints of Indian motif to complement the cui-

sine. By day, a corporate setting suitable for a

business lunch or afternoon tea. At night, its

mood lit lounge, DJ set up and views of the Sheikh Zayed Road skyline, provide an ideal

venue for a candle lit dinner or partygoers hotspot. Even the beverage list is crafted to

tie in to the underlying flavours and aromas

of India, with experiential elements of smoke

infused cocktails and subtle spice to delight the senses

Awarded “The Best Young Chef ” at the

Delhi Gourmet Club’s Top Chef Awards in

2014, and mentored by some of the biggest names in Indian cooking, 27-year-old execu-

tive chef Himanshu Saini spoke to Catering

News ME about his style of cooking and his goal to get Tresind into the Top 50 Asian restaurants globally.

“All of our dishes have some different – a

world approach to Indian food – but once that

food so many times they expect something

as a trainee in India’s first fusion restaurant

every six months.”

year in catering and I’ve only worked in fusion,

different so we focus on changing the menus In trying to describe the game changing

surprise is over you have to keep the dining

menu, Himanshu says: “We take three ap-

novating and creating something different,”

are a lot of hints from childhood memories.

experience exciting, so we are constantly insays Himanshu.

So far Tresind has notched up a score of 4.9

out of 5 on the social media rating site Zomato from a total of 100 votes. Himanshu says: “Very

few restaurants in Dubai do modern Indian, so the response to our opening has been really

good and many people are returning for some

seventh or eighth time. Guests have tasted our

proaches – first we play with nostalgia so there

Secondly we recreate the street food concept

adding a molecular twist to street food. Thirdly

– Indian Accent. He adds: “This is my eighth

so I know this cuisine very well. I previously opened Masala Library in Mumbai Farzi Café

in Delhi. In fact, it was initially Masala Library that was supposed to open in Dubai but the deal broke down and Tresind came up instead.”

Looking back to his early years, Himanshu

we focused on the mixology of ingredients.

talked about his first foray into food. “I started

between fusion and confusion – the plate has

at studies, and I still have mathematics night-

You must get fusion right as there is a fine line to marry. Food must make sense and have a story around it.”

Himanshu began cooking at 19 years old,

cooking for two reasons. I was never any good

mares today, and secondly, my mother was a very good home cook and she was tremendously encouraging.

JULY 2015 CATERING NEWS ME

45

INTERVIEW "FIRST WE PLAY WITH NOSTALGIA SO THERE ARE A LOT OF HINTS FROM CHILDHOOD MEMORIES. SECONDLY WE RECREATE THE STREET FOOD CONCEPT ADDING A MOLECULAR TWIST TO STREET FOOD. THIRDLY WE FOCUSED ON THE MIXOLOGY OF INGREDIENTS." “But my initial experiments in catering

same investors, Sakshi and Bhupender Nath,

ing because of my fondness for Maggi noodles

“Right now the Top Indian restaurant

where less than conventional. I got into cook-

the owners of Tresind.

– I used to experiment with fusion flavours of

globally is a modern Indian called Goggan in

knew I wanted to be a chef.”

ingredients in the world. It’s a chef's paradise.

noodles. By the time I finished high school I With the paint still fresh on the walls at

takes pulled Peking-style steamed duck and

here, in Dubai, I have the best the world has

modern Indian food in the pipeline with the

46

CATERING NEWS ME JULY 2015

Examples of his deconstructed dishes in-

“My goal is to get Tresind in the top 50

“We will have just one Tresind in each coun-

also coming up with a concept for Bistro with

a good price.”

clude Duck Khuran, which is an Indian street

Asian restaurants globally. In India you can’t

try – maybe next Kuwait or Qatar – but we are

cod or sea bass but here it is good quality and

Bangkok – where they have access to the best

Tresind, Himanshu is focused on expanding his brand across the Middle East. He says:

and fois gras, and I never got access to fresh

get half the ingredients I would want whereas to offer. Even going to a local market I will

find at least one ingredient I have never seen

in India. In Mumbai now there is a ban of beef

food made on a griddle. Himanshu's fusion ramali pancakes with hoisin sauce, to create

an Indian/Chinese fusion. Himanshu also does a deconstructed Black Forest Gateau, which has the Indian twist of adding doda burfi – a kind of burnt milk cake – in place of the sponge.

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

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To Attend mark@bncpublishing.net Exhibitors

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Now quality has a number.

JULY 2015 CATERING NEWS ME

47

DÉCOR

AN AUTHENTIC TASTE OF THE UAE There are few more authentic places to enjoy traditional Emirati cuisine this Ramadan than the DAMAC Maison hotel in Down Town Dubai, which boasts eight separate dining Majlis and authentic local cuisine, as Catering News ME discovered

A

new restaurant, offering highend authentic Khaleeji and Emirati cuisine has opened its doors at DAMAC Maison, deluxe hotel apartments, Dubai Mall Street in the Burj area of Dubai.

Essor launched its traditional local menu ahead of the Holy Month of Ramadan, offering traditional dishes with Arabic hospitality for all families and friends in an authentic Emirati dining atmosphere, with the Al Majlis traditional seating arrangements.

“Essor offers a unique experience taking you on a journey through UAE heritage in a traditional atmosphere full of originality, with food and decor that reflects the Emirati and Khaleeji culture with qual48

CATERING NEWS ME JULY 2015

ity of service, making Essor unique in Dubai,” says Mohamed Eldek, hotel manager, DAMAC Maison Dubai Mall Street.

The number of tourists from the Gulf to Dubai registered considerable growth during the past four years, and is expected to continue this momentum in the coming years, making Essor an important stop for visitors from the Gulf region.

“The restaurant serves traditional cuisine with Gulf food taste, for visitor from the Gulf to feel at home and at the centre of the authentic Gulf food culture,” he adds.

Although the hotel opened 18 months ago, with a restaurant serving international cuisine with an Arabic twist, with regular guests coming 75% from the

GCC, mainly Saudi Arabia, it was felt something more traditional was needed, serving authentic traditional GCC and Emirati food. In line with this commitment, the hotel decided to renovate part of its restaurant offering.

Eldek says: “The concept logically complements the rising demand from residents and visitors of DAMAC Maison Dubai Mall Street. While the luxury serviced hotel apartments host residents from various corners of the world, a considerable majority is from the GCC region and would prefer having a quality authentic Khaleeji and Emirati food without having to travel long distances to enjoy such service and quality.

“ESSOR combines quality authentic

DÉCOR

"ESSOR COMBINES QUALITY AUTHENTIC KHALEEJI AND EMIRATI FOOD IN ADDITION TO SOME FAMOUS OTHER ARABIC SIDE DISHES WITH THE CONVENIENCE OF A PREMIUM LOCATION AT THE HEART OF DUBAI DOWNTOWN."

Khaleeji and Emirati food in addition to some other famous and popular Arabic side dishes with the convenience of a premium location at the heart of Dubai downtown. In addition, clients can enjoy the full experience by choosing the traditional and private seating areas in the mezzanine floor or enjoy their meals in the open area at the ground floor with regular seating and tables.”

The upstairs mezzanine dining area was converted into a series of eight traditional majlis, which are the traditional Bedouin style tented dining areas, decorated with cushions, and were diners sit on the floor to eat.

Eldek says: “This has proven very convenient for families, with the secluded privacy to dine on the floor with traditional food. It is also very popular with first time visitors to Dubai, who say they love the experience. That is why we have also tied up with a city Tour Company to offers tourists groups lunch and dinner.”

The hotel started the refit in January and the work took three months to complete. The reconfiguration meant converting the pastry section of the existing kitchen into a standalone authentic Emirati kitchen, complete hoods – the traditional huge cooking pots.

JULY 2015 CATERING NEWS ME

49

DÉCOR

"ESSOR OFFERS A UNIQUE EXPERIENCE TAKING YOU ON A JOURNEY THROUGH UAE HERITAGE IN A TRADITIONAL ATMOSPHERE FULL OF ORIGINALITY, WITH FOOD AND DECOR THAT REFLECTS THE EMIRATI AND KHALEEJI CULTURE" “Authentic Khaleeji and Emirati food doesn’t require very complicated material compared to other cuisines, but more importantly a good know how and experience. The kitchen is equipped with different kinds of material that allow to cook authentic Khaleeji and Emirati food in addition to regular international food for room service and other requests from residents,“ says Eldek.

The design of the restaurant with its two types of seating areas was designed by the internal design team at DAMAC Properties. The design went into various phases, from concept to implementation within a relatively short time. The main idea was to incorporate traditional authentic dining including menus, set up, ambiance and the overall offering within a modern context of luxury living in the middle of downtown. “This was achieved mainly by creating the 2 concepts/areas satisfying the needs of various clients from different backgrounds. Those who would like to enjoy a traditional set up 50

CATERING NEWS ME JULY 2015

they can do so and in case clients would like to have the same quality authentic Khaleeji food within a modern context they are able to do so as well in the specific dedicated area,” says Eldeck.

The original MEP contractor REMCO returned to make the necessary amendments, which meant demolishing walls, changing the AC extraction and installing a new gas supply.

Eldeck adds: “For the decoration we had to seek out the traditional craftsmen that still make these fixtures by hand. We sourced the Maghfa, a traditional floor covering on which food would be served, and the Sarood, which is a traditional dome shaped cover used to preserve food, from Umm al-Quwain. These are still made in the traditional manner, using palm leaves, platted together and dyed, traditionally by Emirati women. For the numerous cushions that surround the majlis we went to a specialist tailor and had them made to order in Sharjah.”

Distinguished by its casual and com-

fortable seating set up, the main majlis can host up to 15 people while seven private dining rooms are designed to host smaller groups of friends or families.

“The overall feedback from customers and residents has been extremely positive. The success of this concept is not restricted only within the GCC nationals but it extends to various nationalities visiting Dubai and wishing to taste traditional authentic high quality food. And the most important factor is the unique taste of various dishes characterizing the delicious basics of Khaleeji food based on different mixtures of fresh ingredients and sauces.”

Some of the most authentic dishes include Mandi, Madfoun and Zorbian. While Mandi would traditionally be cooked in the ground – you would dig a metre deep hole, put in hot charcoal, place a net over the embers and then place the meat on top of that, cover in cloth and fil the hole again with earth – Dubai’s Civil Defence requirements do not allow this. So Eldeck

DÉCOR

and his team came up with their own concept, placing the charcoal in the hood pot and then cover with nets, place the meat on top and cover it with tin foil.

Other traditional dishes include the Zorbian, which is rice topped with a

meat stew, white beans and eggs, and Madfoun which is vermicelli, chicken and almonds. But coming up with the recipes was no easy task, as Eldeck explaines: “When we did our concept we had a hard time identifying Emirati food

as today it’s very much influenced by Indian cuisine and it’s a dying art. From our extensive research we developed a menu of Emirati food with a luxury touch for those that want the authentic food in a fine dining presentation.”

JULY 2015 CATERING NEWS ME

51

F&B PRODUCTS

PRODUCT PLACEMENT

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

La Marzocco Strada

San Marco 100

San Marco Instant

Designed for baristas, the Marzocco hosts mechanical paddle technology allowing progressive control of water control and pressure with dedicated coffee boilers for each brew-group.

The San Marco 100 has a dual temperature control system used as a thermosiphonic circulation system with a pre-infuser and double heater exchange.

The instant version of the San Marco, comes with a micro-switch a continuous grinding function electronic dose adjustment and with a hopper capacity of 1.2KG.

boncafeme.ae info.bme@boncafeme.ae

boncafeme.ae info.bme@boncafeme.ae

boncafeme.ae info.bme@boncafeme.ae

Bartech C32

VISION

The C32 automatic mini bar has infrared micro VISION can blast freeze up to -40°C and reach up switches and magnetic sensors, with the capacity to +40°C humidity with ultrasonic humidification, of 32 product positions available with a big storage, chocolate crystallization and holding, thaw bottle balcony. and storage.

This range of counters ensures an internal volume with high storage capacity. Drawers are interchangeable and designed to adapt to any space requirements.

bartech.com info@my-bar-tech.com

coldline.it info@coldline.it

Franke A600

Hartley Ranch

Franke A200

With its ingenious Swiss technology, the newly developed A600 from Franke Coffee Systems facilitates preparation of individual drinks of the highest quality.

A true cattle yield, Hartley’s premium Angus beef is verified by DNA testing with no artificial growth hormones or antibiotics, an exceptionally flavored premium angus beef the traditional way.

The new A200 from Franke Coffee Systems was developed for easy operation and has been meticulously perfected right down to the very last detail.

a600.franke.com

52

Smart & Master Counters

CATERING NEWS ME JULY 2015

hartleyranch.com sales@hartleyranch.com

coldline.it info@coldline.it

a200.franke.com

F&B PRODUCTS

Trittico

Colombus

Trittico Executive offers a complete solution for pastry making, chocolate and gelato whilst combining the unique synergy of ancient experience and craftsmanship in less than 1 sqm.

Gourmet Columbus is 100% pure Arabica coffee, a balanced flavor with a citrusy aroma, which comes from Columbian Arabica coffee beans, which are then slowly roasted.

sparrow-international.com info@sparrow-international.com

sparrow-international.com info@sparrow-international.com

Classe 11

Craft Bowls

Optik

Simple, fast and intuitive technology for the espresso, the Classe 11 by Rancillio Group was revealed at SIAL 2014 for the first time.

Craft bowls embodies the beauty of lustrous glazes applied by hand, and celebrates chance effects and reactions, which occur naturally in the kiln.

The curves and lines on Optik square plates move across the piece, creating highlights and shadows, accentuating the form and inviting the user to explore it's tactile surface.

steelite.com mea@steelite.com

steelite.com mea@steelite.com

sparrow-international.com info@sparrow-international.com

MKN Combi steamer with IPX6 The MKN FlexiCombi optimises the process further as it is certified to IPX6 standard and therefore protected against strong jets of water.

Meaning the user is guaranteed a thorough cleaning procedure with additional protection. mkn.eu

Stage

Kalamata olives

VHK

Stage is a range of wooden serving pieces, designed to provide the perfect platform for the operator to play with the theatre and present to the table

The essential Greek Kalamata olive is deep purple in colour, and extremely robust in form, with a fruity taste, it can be used as tapas, or bar snack

This stainless steel, 0.9L energy saving, cordless hotel safety kettle features a concealed element, auto-switch off indicator light, and a 360째 antitheft base

steelite.com mea@steelite.com

pulsarfoodstuff.com info@pulsarfoodstuff.com

northmace.com sales@northmace.com

JULY 2015 CATERING NEWS ME

53

MARKETPLACE

TODAY’S TABLE ETIQUETTE

There are many rules of etiquette around the dining table, but first you must get the presentation right, and that requires the latest tableware, as Catering News ME when it met several leaders in this field

VILLEROY & BOCH Ever since 1748, Villeroy & Boch has united

relaxed top-class cuisine. And with its strong

customers satisfied both the Tableware and the

tableware is also nonchalantly appealing for the

German quality. “In order to keep our demanding Bathroom & Wellness Division are continuously Since 1748 the name Villeroy & Boch has stood for timeless elegance, innovative design and ex-

“Artesano Professionale is perfect for the

tradition and innovation, premium design and

developing new products, concepts and technolo-

gies that offer a high quality function as well as

character epitomised in both design and feel, the wider gastronomic world while being closer to the true nature of things.

“Artesano is ideal for all culinary styles – from

design,” says Lamprecht.

simple to star-rated, from European to Arabic or

wellness, tableware, tiles or kitchen sector – its

cluding chefs, enjoy a worldwide service of the

gional specialities are on the menu. A star within

intuitive manageability and long-lasting quality.

ranges is comprehensive and tailored for their in-

ceptional quality. Whether it be in the bath or in products excel through their classy appearance,

Lloyd Lamprecht, International Key Account

Manager, Villeroy & Boch, says: “Colour and decoration are coming back more and more. At the moment natural and urban colours are in line with this trend.

“Responding to this trend we’ve launched our

new tableware collection Amarah in the colours

Taupe, Red Sun, Terra and Aquamarine. Another new collection that brings colour to the table is Janda with delicate leaf motifs and small dia-

monds in pistachio white in the mix with a subtle

He adds: “Our professional target group, in-

highest standard. The portfolio of diverse product dividual needs and purposes. We offer complete solutions for the perfectly laid table including

porcelain, flatware, glass and accessories. And

Asian, no matter what seasonal ingredients or re-

the collection that also shows the contemporary mix of materials is the three-storey etagere made

of light-coloured acacia wood with shelves made of slate.

“Artesano Barista is ideal for everything to do

within all these different categories, of course, the

with tea and coffee. The product range is designed

So, our design competence is proven over a few

the ideal equipment for any barista. The stackable

materials and designs all go perfectly together. hundred years and worldwide - the numerous and

prestigious references, such as the custom-made design for Emirates Palace in Abu Dhabi, speak for themselves.

“Services like a ten-year edge chipping war-

to cater for all coffee and tea specialities, providing cups are available in various sizes and are de-

signed to ensure the optimal development of both aroma and crema. There are also glasses made of

heat and cold resistant borosilicate glass for latte

macchiato or chai latte and a stylish glass teapot

yet elegant relief decoration.

ranty for our premium porcelain collections, the

materials in the home interior and on the table

time delivery are key for our customers and round

be a slight change from completely new orders to

Villeroy & Boch is among the top three in the

ber of existing properties that need to be re-imag-

“Another trend is the combination of different

in particular. The latest collection that we intro-

duced – only this year – is Artesano Professional

AAA - Article Always Available Program and onour premium image.”

where we mix pure white Premium Porcelain

GCC; and the GCC is one of its top 10 markets.

and naturally coloured cotton.

Europe, above all Germany, France and UK. An

with natural materials such as acacia wood, slate “Third, custom made solutions are increasing

as our demanding customers want and also have to differentiate their offer while creating new concepts in dining,” adds Lamprecht.

In the GCC countries Villeroy & Boch is seeing

“Worldwide our biggest markets are in central emerging market is the Americas and Asia Pacific

is growing. Within the GCC the UAE is the largest

market closely followed by Qatar and Saudi Arabia, where custom solutions are particularly popular."

More than 92% of its products are manufac-

the highest demand for its Premium Bone Porce-

tured in production plants in Germany, and for

says: “A growing segment for us is furthermore the

collaborates with premium partners in the Euro-

lain, compared to Premium Porcelain. Lamprecht product field of cutlery made of stainless steel.”

The most important specifications for cater-

the production of cutlery and glass the company pean Union.

Lamprecht says: “Our latest innovations are

ing clients, of Villeroy & Boch, when placing new

the collections Artesano Professionale and Arte-

placed last-minute. Lamprecht says: “Thanks to

Artesano series prove it's possible to do things dif-

orders are on-time delivery as some orders are our great stocking and distribution partner, Saragroup, we are a flexible and reliable brand.”

54

CATERING NEWS ME JULY 2015

sano Barista that we introduced just recently. The ferently and gives the trend for conscious culinary enjoyment, a new form.

with a stainless steel strainer.”

Looking forward, Lamprecht feels there will

renovation orders. “There is already now a num-

ined or refurbished. On the other hand projects like Expo 2020 make the lasting holiday market continuing to grow,” says Lamprecht.

MARKETPLACE

RENARTE GENERAL TRADING ments: “In my honest opinion, the current

various holiday periods around the world, with

tableware. The more handmade the product

destination, in full and on time.

market trend is being driven by rustic coloured

looks, the better. The overall look is one of

The core business of Renarte General Trading lies in Hospitality supplies. Sharon Black, gen-

out for new and innovative products to add to

ramic is always highly in demand,” she added.

sign led Fiskars Group/iittala who have been

tableware and hammered look cutlery, and ce-

“We are constantly trying to keep up to date

with the local trends in our market but more

range; starting from complete kitchen equip-

pate the next big trends which are showing up

ment to crockery and cutlery, we have a unique selection of tabletop items, tableware, porce-

Black says: “We are constantly on the look-

‘Provence France’, wooden tables, coloured

eral manager, Renarte General Trading, says:

“In this area we have an exhaustive product

the desire to always have the product reach its

importantly we are constantly trying to anticiin other parts of the world,” said Black.

She adds: “We are constantly on the lookout

our portfolio. Recent additions include the de-

established in Finland since 1649; Rosseto Serving Solutions who are an American-based company with new innovative buffetware solutions; Canadian produced neo-image candlelights; and Perfekt Pass Trays from the USA.

“But the marketplace in the UAE is con-

lain, glassware and flatware. In addition we

for new, innovative and unique products and

stantly changing and everyone is always look-

equipment, and a wide range of bed, bath and

that what we are looking for matches which

something unique that gives them a point of

offer catering equipment, bar and stewarding table linen.

“We are known for our focus on quality. We

we work very closely with our clients to ensure exceed their expectations.”

According to Black, Renarte is currently

have forged alliances with premier manufac-

placed in the top three companies within its

States, and we have exclusive trading agree-

ket is undoubtedly the UAE. Global trends in

turers in Europe, the Far East and the United ments with many of our manufacturers for the regions we trade in."

The most important specifications for Ren-

arte’s catering clients, in placing new orders, are

difference, that’s what makes our job and our industry so unique and exciting.”

market place. She added: “Our largest mar-

terms of supply are constantly changing. The

currency fluctuations of recent times would probably be the biggest challenge we’ve faced.”

Renarte only works with recognised brand

the overall look and feel, with the added factors

leaders, so nearly all of its brands are either

With an eye on current trends, Black com-

with regards to logistics, are managing the

of durability and life cycle of the product.

ing for the next best concept, design or just

from Europe or the USA. The only real issues

JULY 2015 CATERING NEWS ME

55

MARKETPLACE

DIMLAJ GROUP most important specifications for catering cli-

ents are quality at a reasonable price. “It is

true that customer service matters, but for big openings, clients are mainly focused towards

their demand and how they can achieve it for Dimlaj is a group of companies specialised in

the lowest possible price,” said Urabi.

In each country Dimlaj operates, through-

the fields of Tabletop articles. Whether for the

out the GCC, North Africa and the Levant,

the ability to cover both segments with a wide

its strengths are stock availability, price, qual-

HoReCa or Hypermarket sector, Dimlaj has range of products.

Ammar Urabi, head of business develop-

ment at Dimlaj Group, said: “We are agents

for many well-known tabletop brands across

the world such as: Arc. Int., Pasabahce, Rak

the company has a unique USP, but as a group ity, and breadth of collection.

The company carries out production in Jor-

dan, Turkey and the UAE, and currently its largest market geographically is Saudi Arabia.

In terms of product innovation Urabi said:

Porcelain, Churchill, Silampos, Crystalex,

“We have only recently introduced Dimlaj and

“Recently we have been providing clients

they were an instant success and that is due

Cambro, and many more.

across the GCC with our own two decorated tabletop brands, Dimlaj and Suavitare.”

According to Urabi, the latest trend in table-

Suavitre to the HoReCa sector, for the GCC to us providing our clients with creative and innovative solutions to their needs.

“The market drivers in the future will be

ware design is for coloured stemware, festive

creativity and innovation. Catering (HoReCa)

sabahce and Arcoroc all have new collections

one of the methods for them to do so,” said

colours, and drinking jars. He adds: “Libby, Pa-

of these and the secret is that it is fashionable and cheap.”

“The

the

ware,

most

moment

are

crystalline,

melamine plastics.

desired

materials

porcelain,

stainless

steel

CATERING NEWS ME JULY 2015

Urabi.

He concluded: “The situation around the

at

region is not at its securest point, some events

and

ents might be moving towards lower budgets

glass-

When it comes to placing new orders the

56

clients want to become special and tabletop is

are endangering the tourism sector and cliin the future. This will surely affect the market and will lead to a deflation in prices.”

MARKETPLACE

PROCURIO China but has much more advantages, such

GCC) is approx. 5-6 weeks.

scratch resistance.”

innovations for Bauscher include Shape Pu-

segment the most important specifications

less elegance and multifunctional usage, be-

as a higher chip-resistance, and higher glaze

Schwab said: “In the hotel and restaurant

Procurio is the exclusive agent of Bauscher

a pioneer and inventor of hotel china, since 1881. Bauscher was the first brand to launch

the new material ‘Noble China’, and since its inception, the company has been solely focused on manufacturing tailor-made chinaware for the hospitality industry.

for our catering clients when placing new or-

ders are a thin and light body, an elegant and

East products are coming back.”

cessory items in different shape designs and In terms of tabletop culture, Schwab argues

are catching up fast. “This means they are up-

ment. For us, the USA is definitely the market with the biggest potential.

Bauscher hard-glazed porcelain is 100%

cor, the trend is for rustic-look decors in

made in Bavaria in Germany. Bauscher has

“The most desired materials at the mo-

worldwide, many of which keep stock, so

all variations.

ment are Bone China and the Bauscher Group patented Noble China, which is a new inven-

tion, launched in 2014. It looks like Bone

body. Quality products instead of cheap Far

sizes are also increasingly popular.”

grading and investing in their tabletop equip-

lent. Now, less is more. In terms of the dé-

Schwab says: “The trend is going back to

ents are looking to mix and match. Small ac-

must come before functionality, and our cli-

in tableware design, saying: “In terms of the or the classic-timeless look as most preva-

cause of its hidden functionality.

timeless shape designs with a thin & light

that the USA is far behind Europe, but they

design shape the thin body (domestic-look),

rity, which is the perfect combination of time-

timeless look, and multi usable. Also design

Robert Schwab, Procurio area sales man-

ager, gave his thoughts on the latest trends

Aside from its new Noble China products,

agents and dealers in almost all countries

85% of all items (undecorated) are constantly available in stock. The delivery time to the GGC (from placing the order till it arrives in

JULY 2015 CATERING NEWS ME

57

MARKETPLACE

A RONAI

Ronai LLC is the Middle East distributor of some of the world’s biggest brands in hospitality, including Steelite, Oneida, Glass & Co. and other trademarks.

The company’s Genware range has expanded to include more decorative yet practical items, with Steelite tableware and Oneida flatware both bringing new ranges and additions to existing lines.

Discussing some of the latest trends in tableware design, Gavin Dodd, managing director, A. Ronai explains, “casual, yet chic dining we feel is a huge trend at the moment, it is a more relaxed dining experience created through the use of rustic products but in a contemporary and creative manner. We have found that Dubai’s latest outlets generate flair through the use of more unusual products for serving of food or beverage but still offer familiar surroundings allowing guests to enjoy a comfortable environment.”

Dodd also added, “in line with the trend for more rustic products the most popular materials at the moment are slates, metal and wood. We have a variety of products to cater to this requirement, a range of olive and acacia wood as well as an assortment of slate in fine, rustic or veined options. Stainless and galvanized steel baskets and buckets also serve a dual purpose and can be used not only for serving food but also sugar sticks, bill holders and cutlery to name a few” Discussing some of the key specifications that some of Ronai’s catering clients require, Dodd elaborates, explaining “each of our clients have their own individual requirements for their establishments, they are driven by the cuisine, menu and culture they are trying to create. Durability and reliability also play a major role and with all Steelite products having a lifetime edge chip warranty it’s a unique selling point for our chinaware and provides a cost effective solution for the client.”

And in a market saturated with com58

CATERING NEWS ME JULY 2015

petitors, Dodd insists that Ronai offers the best of service, separating itself from the rest of the market, “Ronai offers competitive pricing, a high level of service including stock holding and a strong sales force with extensive industry knowledge. Our philosophy is to provide the hospitality industry with a level of understanding and anticipation of their needs, quoting the best price first time and fulfilling lead times.”

“Our base is in Dubai so currently that is our largest market, of course that also extends throughout the UAE with Abu Dhabi properties also taking a significant share. As the Middle East distributor for many of our products we also supply properties in Qatar, Bahrain, Oman and other Middle East countries.

Doha is certainly expanding at a significant rate with many of the major hotel chains opening over the coming years, we will endeavor to maintain these relationships and ensure a constant supply route,” added Dodd.

Discussing some of Ronai’s latest innovations and portfolio of products, Dodd explains, “We have recently launched our new ‘Uniforms by Ronai’ catalogue featuring a host of clothing lines suitable for the entire industry.

From waiters and hosts to chefs and

stewarding the catalogue ensures a smooth ordering process as well as the opportunity to design your own garments.

Exciting tabletop products for 2015 include a new cocktail serving selection from Genware, mason jars and terracotta pots provide a unique solution for mixologists. Welsh Slate is now a feature in the portfolio with stunning plate ware, platters and engraved pieces. Steelite has also launched a host of pieces to enhance existing lines together with the new acacia wood collection, Stage.

Melamine buffet ranges including Driftwood and Slate provide a durable and dishwasher safe surface for canapés and small dishes.”

Touching upon demand and consumer trends, Dodd imparts with his predictions for the ways in which he thinks the market is set to change, explaining, “as with all trends, in particular the hospitality industry, it is ever changing to the needs and wants of the consumer.

With the mandate for more convenience and variety restaurateurs need to keep pace with demand, offering high quality food and beverages served using only top quality tableware, showcasing the offering and providing talking points for a memorable experience.”

MARKETPLACE

CHURCHILL materials are a stone type product with added

listening to concepts and matching the needs

year. It is one of the most successful launches in

that concept.”

colour such as Stonecast, which we launched last Churchill's 220-year history. Add in the desire to

bring in Wood and other colours it is bang on trend with chefs.”

Ewart

continues

stressing

some

of

Churchill’s key values, expressing, “our USP is

People are looking for a more casual approach to fine dining with the mixing and matching of colours and textures.

listening to what the market wants and offer-

ing the best service, design and new product, it

arguably easy to open a brochure and sell from, we pride ourselves as being consultants and

of the customer to the product that would suit Clients want to deal with reputable compa-

nies who have great service levels and stock- the product has to be durable and works in service without chipping or breaking easily. In ad-

dition as there is a drive that they want o see something new, New Product Development is key- we launch new products three times a year bringing our ideas which we have worked with the industry on to the market,” Added Ewart.

UK-based tableware manufacturer Churchill has a long history of bringing the highest quality ce-

ramic products to the industry, and is based in the heart of the Potteries since 1795 as one of its constituent companies, Sampson Bridgwood, Churchill has progressively developed, building

a strong reputation as an innovative and reliable supplier of quality tabletop products.

Today, using a blend of rich historical expe-

rience and a willingness to embrace the latest technological advancements, the Churchill brand has solid global recognition and a strong manufacturing reputation.

The company have recently launched a new

hand painted range called Stonecast, discussing the new launch Glenn Ewart, export business

development manager for the company explains, “Churchill launches three times a year with new products, we have two new ranges of our

hand-painted range called Stonecast. These are in Spiced Orange and Peppercorn Grey and com-

pliment the two existing ranges of duck egg blue

and barley white. In addition we have launched a new range of Melalmine, which works beauti-

fully at the poolside. However, in September we will see many more new additions to our range

and like all launches, Churchill holds stock from the word go, so no need for the clients to wait.”

Discussing some of the latest industry trends,

Ewart explains “people are looking for a more

casual approach to fine dining with the mixing and matching of colours and textures- in previ-

ous years a client would look at one range only, now they want to mix stone, with wood, with china, glass. Each course, each food element is

presented differently and the most most desired

JULY 2015 CATERING NEWS ME

59

COFFEE CORNER

Avantcha launches ‘Thulathi’ Ramadan Collection company Tea lovers across the UAE now have the

seasonal occasions and celebrations. Our

figs as well as pink cornflower petals into a

relax after breaking the fast, later during

inspired by classic flavours and aromas of

perfect accompaniment to Arabic sweets

perfect Ramadan beverage with which to Suhour or perhaps given as a unique Eid gift, courtesy of the UAE’s first and only homegrown tea company, Avantcha.

new Ramadan Collection trio of teas was the Holy Month,” said Markus Zbinden, co-founder, Avantcha.

tea and essence of rose for a light, fragrant

luminous appearance and Oriental aroma

palate-pleasing white, green and black leaf

and inherently romantic organic cup of tea.

and sandalwood, which is presented in a bespoke handcrafted leather box.

“Tea is not only to be enjoyed as a daily

beverage but also with which to honour

Its strong but delicate floral aroma lends a sweet note to this pale yellow-hued blend

accented by a hint of Arabia, an ideal beverage for Iftar as well as Suhour.

“The collection also makes an extremely

thoughtful and unique gift in recognition

light incorporates sweet, juicy and plump

Zbinden, co-founder, Avantcha.

A fruit bursting with flavour, the Fig De-

Coffee and chocolate sales have trebled in the Arab world in

the past decade, with consumption having increased by 100% in Saudi Arabia alone in the past three years. According to

economist Hajar Al-Fadl, Saudis now spend more than SR5 bn on coffee each year.

"The Kingdom has achieved a huge growth in coffee sales with

25% annual growth each year from 2011 to 2014, making it the fastest-growing coffee market in the world," Al-Fadl said.

The figures were revealed ahead of the 2nd International Coffee

and Chocolate Exhibition, which takes place at the Riyadh Inter-

national Convention and Exhibition Centre from 26th November, 2015. Last year’s exhibition attracted 120 exhibitors and over

25,000 visitors, with organisers Heights Agency predicting this

year’s event will be even bigger with new features, including the introduction of the national Barista championships.

CATERING NEWS ME JULY 2015

date and sandalwood fusion that has a

and a delightful aftertaste.

Coffee and chocolate sales soar across Arab world

60

Synonymous with the season, the third

blend in the trio is a distinctive black tea,

an elegant combination of the finest white

tea blends featuring rose, fig, and date

and desserts, or simply enjoyed on its own.

The White Rose variety is described as

The specialist tea purveyor has created

a trio or ‘Thulathi’ in Arabic, of seasonal

mouth-watering green tea blend that is the

of the Eid festivities,” remarked Marina

Coffee Planet Meet the expert Robert Jones, Managing Director

How well would you say Coffee Planet has performed throughout the first part of this year?

Over the past six months, we have continued to witness an encouraging rise in revenue as well as increasing our client

base. To match our growth, we expect to roast an outstanding

750 tonnes of coffee in 2015, which is a significant increase on the 550 tonnes we roasted last year, maintaining our status of the largest specialty coffee roaster in the region.

What new consumer trends should we know about?

On the pulse of the ever-evolving coffee industry in the region, we have noticed an increased interest in specialty coffee as

consumers are acquiring a discerning taste for high-quality

coffee. Only two years ago, black, dark roasted coffee was a firm favourite, but now coffee drinkers are turning to a diverse range of blends from the bean belt, including flavour profiles from Ethiopia, Central and South America.

What new announcements have Coffee Planet made recently?

Our biggest news is the current expansion of roastery, which

will double in size, to cater to our growth as we expand regionally as well as globalising our local UAE brand. In the near

future, new and exciting single origins will also join our existing single origins range, to cater to consumers desire to experiment with delicate nuances and flavours found in single origins.

What are some of your latest products?

Earlier this year, we launched a range of single serve, straight to cup coffee capsules compatible with Nepresso machines.

The consumer range consists of eight bespoke blends to

appeal to various taste profiles based on roast strength and type of extraction, which are all wrapped up in vibrant colours.

We also serve four

bespoke blends created exclusively to cater to

our foodservice/HORECA division and office coffee solutions for a consistent, efficient

and speedy solution to freshly roasted coffee.

JULY 2015 CATERING NEWS ME

61

FINAL THOUGHT

VOSS Fruit Infusions

QUOTE OF THE MONTH

VOSS Water of Norway has launched VOSS Fruit Infu-

radicals and maintains healthy cell rejuvenation.

fresh fruit with one of the purest waters, infused VOSS

potential role against cancer, aging, inflammation,

sions across the Middle East. Seamlessly combining

offers a host of health benefits for the mind and body, according to leading health practitioners.

Dr. Mona Mirza, founder of renowned Biolite

Aesthetic Clinic, describes

The antioxidant compounds in raspberries play a and neuro-degenerative diseases, and are rich in

anti-oxidants, and Vitamin C. Kiwis are an excellent

source of antioxidant Vitamin-C, and Chia Seeds are

anti-inflammatory and rich

the powerful benefits of

in minerals including Zinc,

water for the skin: “Our

magnesium, potassium.

largest and more exposed organ, the skin, benefits

Pineapple, Ginger &

from water as much as

Lemon Grass

Dehydration is one of the

maintain digestive track

our entire body does.

This recipe is ideal to

reasons why you often see

health and fight infection,

young women with their

promoting overall well-

skin already aged beyond

being. Pineapple contains

their years.” For the most

bromelain, an enzyme that

effective hydration, Mirza

aids digestion, allowing the

shares her top fruit infu-

body more energy for other

sion recipes, developed to

activities such as weight

help boost the appearance of healthy skin. Dr. Mona

loss. Ginger is also a natural antibiotic and one of

Mirza’s VOSS Fruit Infusion Recipes, include:

nature's supreme decongestants while lemon grass has

Raspberries, Kiwi & Chia Seeds

harmful micro-organisms in the digestive tract, while

This recipe promotes anti-aging as it fights free-

certain anti-septic compounds that effectively kill the preserving the beneficial bacteria.

FIT FOR LIFE you join the program, you will receive 26

passes to the hotel’s modern gym as well as

From Venice to Istanbul Hardcover

by Rick Stein

enter a competition to achieve the biggest

reduction in your body fat percentage dur-

Accompanying the major BBC Two series

ing this period. Fun and fitness go hand in

Rick Stein: From Venice to Istanbul, this

book includes over 100 spectacular recipes

complimentary group class per week into the

scheme. Adding an element of education, the hotel’s executive chef will conduct a group cookery demonstration on how to make a difference to your diet.

“Last summer we organised a similar

fitness this summer? Sheraton Abu Dhabi

Hotel and Resort has got a plan that will get you into shape and keep you motivated all

summer long. The city centre hotel is start-

ing a new fitness program called “Fit for life” on the 1st July 2015.

“Fit for life” offers a two-month gym

62

region. The ultimate mezze spread of baba

ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta.

Heavenly Dalmatian fresh fig tart.

huge success. With 38 participants we lost

Everyday Super Food, by Jamie Oliver

62 kilos in total and reduced our body fat

percentage by an average of almost 2% per

The book is divided

person. Many of us continued the plan and

into breakfasts,

lunches and din-

as a result we remain healthier and fitter

one year on,” adds Judith Pasztor Duffy, the hotel’s marketing director who was one of the successful participants last summer.

To reserve a space, call 02 6970 272 or

email sheraton.resort@sheraton.com. Visit

cost of AED 999 net per person. When

information.

CATERING NEWS ME JULY 2015

discovered by Rick during his travels in the

competition for our hotel team which was a

membership combined with health challenges between participants – all for the

“For a company to be successful over the long term, it must also create value for society, and the commitments show our determination to achieve this.

In a world facing long-term economic, social and nutrition challenges that cannot be solved by governments alone, we believe that corporations have a role to play in contributing to solutions, and we made a conscious decision to publish commitments so we can play our role in tackling these problems.”

READER'S CORNER

hand as Sheraton Abu Dhabi also included a

Would you like to improve your health and

YVES MANGHARDT, CHAIRMAN AND CEO, NESTLÉ MIDDLE EAST

www.sheratonabudhabihotel.com for more

ners, and every tasty meal is nutritionally

balanced so that any

combination over the day will bring you in

under your recommended daily allowance of calories, allowing you to enjoy snacks and

drinks on the side. Every meal in this book is a good choice and will bring you a step closer to a healthier, happier you.

JULY 2015 CATERING NEWS ME

63