Catering News ME - May 2018

Connecting F&B professionals with industry knowledge

May 2018

A fruitful journey From the fruit supply business to launching UAE’s first Latin fruit bar

Shaping Talent

Michael Kitts on what the new generation has in store for the industry P44 - Exclusive interview with Gary Rhodes on his new menu

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

10 What's Cooking?

May 2018 // Issue #040

Contents

18 What's Hot?

26 TALENT

30 COVER STORY

Features 10 //

WHAT’S COOKING? Freedom Pizza to use e-bikes/ Madinat Jumeirah appoints 8 new chefs / Reel Cinema launches dine-in experience

18 //

WHAT’S HOT Buddha-Bar Beach makes Middle East debut in Abu Dhabi / PizzaExpress goes live / Luxury Swiss chocolatier opens in The Dubai Mall

30 //

COVER STORY Michael Kitts, director of culinary arts at the Emirates Academy of Hospitality Management on the future of hospitality.

36 //

SPECIAL FEATURE Gary Rhodes on the UAE market, trends and his new menu at Rhodes Twenty10

May 2018 Catering NEWS ME

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May 2018 // Issue #040

Contents 40 //

THE BUSINESS How two Emirati brothers went from the fruit supply business to opening Hola, a Latin fruit bar.

52 //

CHEF FOCUS A sneak peek into Michelin star chef Pierre Gagnaire’s new venue.

56 //

IN PROFILE Everything you need to know about kitchen contracting with Chefs First Equipment Trading.

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

Samer Alloush samer@bncpublishing.net

Sales Manager James Stead james@bncpublishing.net Contributor

Marouane Al Mandri Art Director Aaron Sutton Aaron@bncpublishing.net Ifteqar Ahmed Syed

40

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Catering NEWS ME May 2018

E ditor's L etter

Working Towards

The Future

Mahak Mannan Editor @MahakLFC

s some of you might have noticed, there has been a lot of talk about the future of the food and beverage industry in the region, whether it be among professionals discussing where they are heading or business in general. These talks about the future are usually made up of numbers, forecasts, budgets and competition in the market but in this edition we look at perhaps one of the most important factors of the future, the talent on offer.

In our cover story we speak with Michael Kitts, director of culinary arts at the Emirates Academy of Hospitality Management on how he is helping shape the next generation of hospitality. We also have renowned chef Gary Rhodes commenting on the topic of talent in our special feature where he gives us a sneak peek into the new offerings at his venue, Rhodes Twenty10.

Speaking about young talent, in the business section we caught up with the

Karmostaji brothers, founders of Hola, on how they went from running their father’s fruit supply business to launching a Latin fruit bar in La Mer. On a separate note, if you are a person with a vision looking to launch a new F&B venue in the region, there are two topics we covered in this edition that would prove to be highly beneficial. Under Market Trends we look at seven reasons why the fast-casual segment will take over from fine dining in the UAE and a few pages after, you can read our conversation with the managing director of a kitchen contracting company on the A to Z of setting up your new venue.

Until the next edition, happy reading and Ramadan Kareem.

Regards, Mahak Mannan

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appointments

New faces at El Sur

initiatives

Freedom Pizza to use e-bikes for delivery The home-grown UAE pizza delivery service has announced that it is testing electric motorbikes, with clean energy start-up, Solva Technologies.

Freedom will be playing an integral role in the start-up’s testing period by using the e-bikes for Freedom Pizza’s delivery service. The brand currently has 140 delivery drivers on the road and expects to have 200 by the end of the year. The testing of e-bikes, which is currently taking place in the UAE, is being conducted to provide data to Solva Technologies to help create a universal 10

Catering NEWS ME May 2018

solution to clean delivery.

The ultimate goal is to ensure that all of Freedom’s vehicles are powered by electricity, which will be replicated with e-bicycles and electric cars, as the company expands internationally.

Ian Ohan, founder and CEO, Freedom Pizza said, “Freedom Pizza believes that electric vehicles are the future of delivery, being environmentally friendly and an efficient form of transport.

Our effort to move towards being a sustainable and environmentally friendly UAE company is very much in line with the ‘Expo

2020’ and ‘Energy Strategy 2050’ policy set in place by the UAE government. We believe that the nexus of reliable and effective evehicle technology is here.

“The use of electric bicycles, motorbikes and cars will be core to our expansion plans into the UK and European markets, particularly in urban environments where they are well suited.”

Earlier this year, the brand launched its #StopSucking campaign, announcing it would stop providing plastic straws and cutlery, and instead provide biodegradable cutlery to consumers.

A new general manager and head chef have joined the team at the venue in the Westin hotel.

The new head chef, Daniel Perez began his gourmet career at a young age in traditional Spanish kitchens which has helped him climb the ranks from demi chef to chef de partie and head chef across Spain and Dubai.

His first UAE stint included two years in Crowne Plaza Dubai followed by three years as chef de partie at El Sur before being promoted to head chef.

The new general manager, Roberto Avila has worked throughout the hospitality industry from Mexico and Europe to the UAE where he started as a bartender at Tortuga Mexican Kitchen, Mina A’ Salam eventually becoming the bar manager at Al Grissino in DIFC. In the coming months, guests will see the atmosphere and serving techniques at El Sur updated to an authentic taperia style seen in old Spain where locals dine from morning to night.

Wh at' s c ook i n g?

initiatives

Coya goes plastic free across the world

Coya has announced that it will no longer use plastic drinking straws at any of its venues across the globe in a bid to reduce global consumption. Apart from plastic straws, Coya has also committed to stop using plastic stirrers and paper napkins and implement refillable juice bottles

rather than single-use plastic bottles. Cedric Toussaint, director of operations, Coya Dubai said, “Reports have shown that plastic straws are a clear example of completely unnecessary single-use plastic that is used for an average of just 20 minutes then discarded.” Single-use plas-

tic has a short lifespan, normally used once and then discarded.

Like other plastics, they do not biodegrade and take hundreds of years to break down.

“In 2017, Coya worldwide purchased a total of 300,000 straws.

As part of Coya’s global corporate sustainability efforts we have

made the decision to no longer use plastic drinking straws, stirrers, juice bottles as well as paper napkins in any of our venues. We hope our commitment will encourage our peers to help reduce plastic pollution, and perhaps inspire our guests to do the same too,” Toussaint added.

EVENTS

Greenhouse hosts Delifrance Workshop French pastry chef Lucas Beyries held a workshop for UAE chefs at the Greenhouse Innovation Centre last month.

Beyries did a full demonstration of four sweet and four savoury recipes in an interactive session with the attendees using Delifrance’ new range of ready to use products. The savoury dishes included scallops and passion tart, fig chutney and foie gras chantilly basket, lime gravlax salmon tartare tart and a coriander and tomato cone.

Citrus chocolate tart, pistachio and red fruit tart, vanilla tart and

pistachio with mixed nuts caramel tart made the sweet recipe’s list.

All the recipe’s used Delifrance’ A La Folie products, Beyries said.

“I used the Delifrance A La Folie ingredients for the simple reason that I am sure it will have the best quality. Also, it is ready to use, so if I make the product from scratch myself it will take very less time. Using the Delifrance products meant that I have cut down on 60% of the cooking time and can now instead work on my own recipes and develop my creativity,” Beyries added.

“It is so simple and easy to use,

all you have to do is open the box.

The packaging also keeps the A La Folie dry and crispy throughout its shelf life. This can make

a chefs life really easy, having the right taste in a ready to use product can be very beneficial in a busy kitchen,” he added.

May 2018 Catering NEWS ME

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W hat's cooking?

new launch

business deal

The cineplex, operated by Emaar Entertainment has partnered with chef Guy Fieri to conceptualise the experience.

Guy Fieri’s Kitchen & Bar and Dine-in Cinema by Reel Cinemas at Jebel Ali Recreation Club offers restaurant-prepared meals from Guy Fieri’s American Kitchen, which are delivered to the table of movie goers while watching a film.

The Guy Fieri cuisine will be available at three locations of Reel Cinemas in Dubai, with the first open at Jebel Ali, followed

by Reel Cinemas The Dubai Mall and Reel Cinemas The Pointe on the Palm.

Combined, the theatres will have 14 dine-in screens, with session tickets that cover the film and a meal comprising of an appetiser and main course.

The Guy Fieri menu includes some of this most renowned dishes like the signature mac

The new franchise in The Sustainable City is set to open in June 2018.

Adding to its portfolio of twelve outlets currently in operation across the UAE, 800PIZZA has announced its newest outlet in line with achieving its goal of having 15 outlets in operation by 2020.

The single unit agreement was made with FIA Holdings Limited, which will be responsible for developing and operating the newest 800PIZZA outlet. Located within the growing Al Qudra area, The Sustainable City, this will mark the brand’s 13th outlet across the UAE in 11 years.

Alessandro D’Ubaldo, founder of 800PIZZA said, “It is a testament to the strength of the 800PIZZA name. It is evident that the current market conditions are challenging to any business, but we’re still going strong, and growing. Now, thanks to this new agreement with FIA Holdings Limited, we’ll be bringing the authentic taste of Italy to a new area of Dubai.”

According to D’Ubaldo, the key to a successful operation is to source strategic locations with a promising customer base, and that the business’ franchising program has been tailored to meet today’s conditions and demands.

Reel Cinema pioneers dine-in experience

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Catering NEWS ME May 2018

& cheese burger, trash can nachos and the New York marble cheesecake.

This is the first partnership in the Middle East by the Emmy Award-winning chef.

With 45 restaurants located across the United States and Mexico, and forthcoming restaurants in South Africa, this marks the next step in Fieri’s international expansion.

“We are bringing the best of my American restaurants to Reel Cinema’s theatres, the concepts that we are building are truly the first of their kind ventures for both of us. I know how to give guests a real-deal food experience and I know that Reel Cinemas has the expertise to apply it to the theatre space – so it’s a great partnership. We’ve been working hard on this, with my team coming back and forth from the US regularly and we’ll be on site to make sure that

these restaurants are impeccable from day-one, giving guests an all-round good time in this firstfor-the-region experience – people are going to dig it,” Chef Guy Fieri said.

Damien Latham, chief executive officer, Emaar Entertainment said: “Reel Cinemas is setting new benchmarks in providing moviegoers with unprecedented entertainment experiences. We are diversifying our portfolio to surpass the existing cinematic choices, even beyond what is on offer in international markets.

“The new concept delivers more than just a big screen, comfort, entertainment and a unique F&B offering are at the heart of what we deliver at Reel Cinemas. Guy Fieri represents the latest in strategic partnerships that underlines our commitment to pioneering innovative trends for the cinema industry in the Arab world.”

800PIZZA announces UAE deal

Wh at' s c ook i n g?

appointments

Madinat Jumeirah Resorts appoints 8 new chefs Madinat Jumeirah, comprising of four hotels, Jumeirah Mina A’Salam, Jumeirah Al Qasr, Jumeirah Dar Al Masyaf and Jumeirah Al Naseem, has announced the appointment of seven new chefs who will be directed by new resort executive chef, Hans Lentz.

Before joining Madinat Jumeirah, Hans held the role of executive chef at the Hilton Waikoloa Village in Hawaii. Leading the team at Madinat Jumeirah, Chef Hans says, “A great culinary team doesn’t distinguish itself by how few mistakes it makes, but by how well they handle those mistakes.”

Chef Jean-Pascal Irissou has joined as the new chef de cuisine at Rockfish, Mediterranean restaurant at Jumeirah Al Naseem while Chef Miquel Badosa takes the position of chef de cuisine at Al Hambra, the traditional Spanish eatery at Jumeirah Al Qasr, Madinat Jumeirah.

Chef Miquel’s experience in Dubai includes being part of the opening team at Casa de Tapas and Cielo Sky Lounge at Dubai Creek Golf & Yacht Club.

Chef Miquel brings a wealth of knowledge and expertise to his role and is responsible for devel-

oping the menu and maintaining Spain’s authentic flavours.

Taking the role of head chef at Tortuga, Mexican Kitchen & Bar at Jumeirah Mina A’ Salam, Madinat Jumeirah, Chef Jorge Rodríguez will be overlooking all of the venue’s culinary operations.

The new appointments also include Chef Chen Hann Furn who brings culinary expertise

to his new role as speciality chef at Zheng He’s, Jumeirah Mina A’Salam, Madinat Jumeirah. He brings more than 30 years of extensive experience in authentic Cantonese and Sichuan cuisine as well as South East Asian Cuisine. Before joining the team Chenn was the executive Chinese chef at the Tin Hau Restaurant in the Philippines.

Born and raised in Central

Coast, California, Chef Anna Maria Herreras joins the team as head baker for Jumeirah Al Naseem having worked with a number of award winning chefs and bakers in the US, Europe and Spain before moving to the Middle East.

Chef James Niesen takes the position of head chef at The Hide, bringing a fresh twist to the American meatery.

n ew launch

Hormone free cooking cream to hit the shelves Adding to their product range, Koita has launched a new line of hormone free Italian cooking creams in the region.

The local brand, which is known for its fresh quality and taste, has launched the new range of cooking creams which is free from preservatives and made from hormone-free Italian

cow’s milk. The cream contains 23% fat content and the product can be used across sweet and savoury dishes like pastas, sauces and desserts.

“Chefs and consumers alike are continuously looking for cleaner ingredients to cook with, and we are very excited to bring a healthier alternative into the

market, as well as add to our evergrowing product range,” Mustafa Koita CEO and founder of Koita Foods said.

The creams will be available in one litre and 200ml packs and can be found on their e-commerce site or stocked with retailers such as Spinneys, Waitrose, Carrefour, Choithrams and Geant.

May 2018 Catering NEWS ME

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W hat's cooking?

In A Nutshell: Firing up the dining scene in La Mer, we speak to Sherief Elmoslemany, the co-founder and chief smoke operator of Smoked Meat Kitchen, on his new venture.

to deal with. Getting people to commit to deadlines and delivery schedules has been incredibly tough. The one area that’s been easy is the recruiting our amazing and friendly crew.

Sherief Elmoslemany and Luke Tully

Tell us about Smoked Meat Kitchen.

Smoked Meat Kitchen, or SMK for short, takes its inspiration from London and David Carter’s Smokestak.

The concept has been edited for the Middle East market and Carter has given us his protege, Luke Tully, to be our smoke master and to ensure that everyone experiences the real flavour of slow-smoked brisket. The theme is a smart and simple design space, taking elements of the smoker train as its influence.

What is unique about it?

Everything’s made by hand, we serve slow-cooked meat 16

Catering NEWS ME May 2018

smoked over English oak, topped off with homemade rubs to season the cuts.

The cooking process is by smoking, rather than direct grilling, which allows the meat to become tender and succulent. Our signature dish, the brisket bun, served with pickled red chilli, adds a fruity heat to the tender brisket, served in a specially baked bun, while those who prefer a little more meat, can opt for the dry aged beef ribs.

What are your plans for the future?

For the time being we’re looking at the economies of scale and to develop a proven

track record of success. Ideally we want to operate across the region, that’s the ultimate goal, but it's going to be based on the right opportunities being available, and not having to compromise on our quality of product. Also, the next location for the brand needs to be as cool as La Mer. What are the main challenges operating in the region?

There are always going to be teething problems when establishing a new brand, whatever your industry, but the food and beverage sector is particularly difficult, in that there are so many elements

Tell us about your menu.

It’s simple and we designed it that way, to be easy-going, uncomplicated and perfect for those who have a hard time choosing. There’s a small selection of starters including our BBQ glazed smoked chicken wings. Our mains include our signature brisket bun and dry aged beef ribs, topped off with pickled red chili. When it comes to design, we’ve been whimsical so when you arrive you’ll be given a wooden cleaver to choose your dishes from.

Have you introduced any Middle East-specific flavours to suit this region?

For the most part the flavours are true to their origin. What’s the point of regionalising food, it makes everything the same. Our cooking process ensures that the real flavour of the meat is unlocked, the rubs highlight the natural flavour, and for meat lovers, its paradise in a bun or on a rib. One ingredient we have incorporated is Chips Oman.

For long term residents of the region, these legendary potato chips are a blast from the past.

w hat's hot

Buddha-Bar Beach makes Middle Est debut in Abu Dhabi Buddha-Bar Beach has made its Middle East debut, bringing its Pacific Rim cuisine and cocktails to The St. Regis Saadiyat Island Resort, Abu Dhabi.

“Buddha-Bar Beach is a concept based on a unifying philosophy. It creates a space in which guests enjoy diverse yet complementary experiences,” Marwan Fadel, general manager of The St. Regis Saadiyat Island Resort, Abu Dhabi said.

“Raising the bar worldwide for its innovative blend of gastronomy, hospitality, music and mixology, it is sure to become a magnet for discerning travellers alongside the UAE capital’s most sophisticated clientele.

“From its relaxing lounge area to its elegant dining space,

the venue serves up a plethora of pleasures, all set to stimulating soundtrack from its resident and guest DJs. Our guests will definitely have a unique dining and lifestyle experience combined with breathtaking beachfront views,” he added.

The bar’s Pacific Rim menu includes wagyu rib-eye steak and the signature Buddha-Bar chicken salad which features Chinese leaves, coriander, honey sauce and molasses. Its show kitchen features cevicheria, sushi counter and robata

grill visible to guests as they enter the space.

The food is complemented by an extensive selection of beverages like the art of essence, which takes inspiration from the world of perfume, featuring fragrant ingredients including bergamot, dry lemon, and jasmine.

Buddha-Bar Beach Abu Dhabi has a seating capacity of 290 covers, 94 at the terrace, 78 in the restaurant, 54 in the bar, 52 in the lounge and six each for the sushi bar and robata grill. Designed by Sedley Place Design of London, the interior mixes classic beach items with more modern ones, while the soft lighting creates a comforting atmosphere.

A new home grown rotisserie concept Opens In Jumeirah Located at the new strip API 1000 Complex, Al Wasl Road in Al Manara, The Roost Rotisserie, a family-friendly restaurant offers guests a menu that is completely hormone and antibioticfree, using fresh ingredients.

The menu showcases a variety of dishes that include succulent rotisserie chicken, available to order in different sizes, the fifty or half, the full monty or full chicken and the flock which is three whole chickens alongside a selection of different crops, from truffle and parmesan or oregano and sea salt fries, corn on the cobb with lime and parmesan and broth infused brown rice to name a few.

Accompanying sauces are all made in-house from scratch.

The unique banana ketchup 18

Catering NEWS ME May 2018

for instance, is an alternative to regular ketchup due to its sugar-free content. Guests can also enjoy a selection of salads, combining a mixture of locally sourced produce.

The owners, a husband and wife team developed the concept out of their own desire to start a clean eating habit without comprising on flavour. The mother of two was

underwhelmed by the quality and reliability of food offerings available in Dubai’s dining venues so they embarked on their journey to create their first, stand-alone dining destination.

what ' s h ot

Luxury Swiss chocolatier opens in The Dubai Mall

Chocolatier Confiserie Sprüngli has opened a stand-alone boutique & café in The Dubai Mall following its successful launch at The Galleria Mall on Al Maryah Island, Abu Dhabi.

This is the chocolatier’s second branch opening in five months in the UAE and first in Dubai.

Marc Wirth, managing director of Sprüngli Middle East commented on their expansion: “We are incredibly excited to bring Sprüngli to Dubai Mall and are the only Swiss chocolate brand so far to have a presence in the world’s largest mall. We selected the new Fashion Avenue as our Dubai location to ensure we were aligned with brands

that reflect our luxury and handcraft essence.

“We are now building up brand awareness for Sprüngli in the UAE and ensuring people understand that our chocolates are a high end product for consumers who enjoy the finer things in life.

The quality of our products and services comes with the passion and dedication from our chocolatiers who deliver their best day in and day out. There is a lot of work behind each and every product and we can achieve consistency when we act as one throughout the company. All our products are still handcrafted in Switzerland with no use of industrial machines,

to ensure we deliver the finest offering.”

Sprüngli offers artisan crafted products from Switzerland, including the Sprüngli macaroon luxemburgerli, pralines & truffles, hot chocolate, coffee and tea. Sprüngli also offers chocolates exclusive to its UAE customers like the coconut truffle or the Sprungli logo praline in milk with an almond gianduja filling.

The Swiss brand imports its products to Dubai and Abu Dhabi on a regular basis, ensuring that customers receive the same quality as in Switzerland. Apart from Switzerland, the UAE is the only country in the world where customers can purchase Sprüngli products.

A taste of gold at Rolling Cones

A premium concept in soft serve ice cream adorned with pure edible gold and sprinkles of gold dust, Rolling Cones has launched in the UAE at the Hyatt Regency Dubai Creek Heights.

Signature flavours on the menu include The Rolling Luxury which is a soft serve ice cream covered with pure edible gold in a waffle cone laced with crunchies and sprinkles of saffron, available in fior di pistachio variegato, French vanilla, chocolate and lotus flavours while My Precious is created with soft serve ice cream flavours available on a selection of wafer cones, cups and rolls, laced with pistachio sauce and lotus biscuit crumbs.

Commenting on the launch, Sunaina Khanna Harisinghani, managing director of Rolling Cones, said, “We are extremely delighted to launch a concept as unique and innovative as Rolling Cones to the UAE. At the outlet, we offer a delicious spread of premium luxury ice creams and coffee to celebrate the season that embodies summer fun.”

Prateek Shah, investor partner of Rolling Cones said, “Dubai is all about gold. Luxury, innovation and premium are words best suited to the region. Rolling Cones is about that and much more. Each dessert and drink is very selectively designed to appeal to the metropolis’ palate.

May 2018 Catering NEWS ME

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w hat's hot

A new terrace lounge has opened at JW Marriott Marquis

From Beirut to Dubai, Seven Sisters bring its laid back lounge culture to Business Bay. Located on the first floor of the JW Marriott Marquis hotel, Seven Sisters represents the elements of an oasis, the sun, moon, stars, sky, water, wind and flora across the venue, from the interior design to the food and bar menus and live entertainment.

The Seven Sisters menu includes the raw bar and a range

of delicious starters, such as the fritto misto, sea bass ceviche and tuna tartare with miso.

Those looking for something more substantial can enjoy main courses of short rib yakitori or black cod with gnocchi, followed by a selection of desserts.

Rabih Fakhreddine, founder and CEO of Seven Management said, “After months of planning and preparation, we are very excited to bring the Seven Sisters legacy to Dubai.

PizzaExpress goes live Giving a creative twist to its jazzy counterpart, Jazz@Pizza Express, the brand has launched a new dining and nightlife destination Pizza Express Live.

Located at Double Tree by Hilton in Business Bay Square, the latest concept will offer vibrant 20

Catering NEWS ME May 2018

entertainment throughout the week as guests delve into a series of performances including standup comedy nights and live music.

A dedicated Salsa night and weekend brunch is not forgone at this venue either, all accompanied with non-stop beats from live DJ’s.

We truly have one of the most beautiful sunset views in Business Bay and I really recommend watching it from our terrace. We have created a special cocktail menu specifically for the sunset, incorporating the seven elements to complement the canal side views, perfect for a pre-dinner aperitivo.”

Additionally, Seven Sisters offers live music from resident DJs, Megatronik Patch and Margo every evening playing

a mix of vocal house, chill out tunes and club classics. Tuesdays are dedicated to live entertainment, featuring a weekly residency with regional singer Layla Kardan.

Evgeny Kuzin, founder and managing partner of Bulldozer Group said, “We wanted to create a relaxed ambiance, focusing on good music and excellent food, for an alternative experience in Dubai’s nightlife scene.”

what ' s h ot

A Levant classic opens in City Centre Mirdif Bringing its authentic flavours to a new audience, Awani has opened its new branch in Mirdif. With existing outlets in the Dubai Mall, The Beach JBR and The Outlet Village, Awani has further expanded its reach across the city with the new opening.

The City Centre Mirdif outlet boasts vibrant oranges and cool hints of turquoise furnished in walnut wood-work.

Awani offers a traditional menu highlighting century old methods of cooking, catering to both local and international palates.

Dubai Welcomes The Chickery at La Mer

The Canadian brand has opened its first location in the Middle East at La Mer. Since it's launch in Toronto in 2012, the brand has expanded into several locations in the USA and now in the UAE.

The rotisserie’s menu, crafted

by The Food Network’s chef David Adjey and chef Spike Mendelsohn, focuses on Southernstyle comfort food as the chefs’ creations aim to change expectations on what fast food can be.

The menu showcases a variety of assorted chicken dishes that includes rotisserie chicken, buttermilk chicken fingers, chicken feathers which are thinly sliced slabs of chicken breast fried and covered in parmesan bread-

crumbs, a variety of sandwiches, as well as a few chef inspired salads and in-house crafted gourmet sides. Located at La Mer - Laguna, the joint welcomes casual crowd gatherings too in their modern farm-like atmosphere.

May 2018 Catering NEWS ME

21

What 's HOT?

A taste of modern Chinese cuisine in Dubai The Australian restaurant chain, New Shanghai has opened its first Middle East outlet in the Dubai Mall.

Offering a taste of traditional and contemporary Chinese cuisine in an ambient setting inspired by the streets of Shanghai, the restaurants offers over 80 dishes to choose from including speciality dumplings, wontons, signature xiao long bao and a range of beef, chicken and seafood dishes.

One of the restaurant’s highlights is the dumplings theatre which offers an opportunity to observe the art of making dim sums and dumplings. Adding a Middle Eastern touch, the restaurant also offers a camel xiao long bao.

John Chen, director of New Shanghai commented: “We are delighted to open our first New Shanghai restaurant in Dubai and bring our unique take on authentic Shanghainese cuisine to another corner of the world. We are looking forward

to welcoming our Middle Eastern customers and hope they will appreciate our unique flavours and dishes.’’

New Shanghai currently operates in Sydney, Melbourne and Brisbane in addition to Shanghai. Its expansion into

Q43 Launches Floating Sky Terrace Sprawling across 1000 sq ft and floating out from floor 43 of Media One tower, the sky terrace boasts wraparound views of the Arabian Gulf and the UAE coastline, with distant views of Burj Khalifa.

The new addition will carry through the venues New York-esque feel, bringing a rooftop garden essence to the floating high-rise platform. The outdoor bar will boast a dedicated cocktail station, with DJ decks, sun lounges and a selection of handmade, downtown-inspired outdoor seating options.

Subtle water features are positioned around the deck, complimented by green shrubbery and the Marina views.

The industry leading engineering enabling it to float effortlessly in the sky and a shallow infinity pool framing the edge of the platform, will make the Q43 sky terrace the first and only floating terrace of its kind, with an invisible barricade.

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the Middle East with Azadea Group begins in Dubai, with plans to roll out into other markets across the Middle East over the next five years.

Mert Askin, president of food & beverage at Azadea Group said: “Our mission at Azadea Group is to provide exceptional lifestyle experiences for our customers and New Shanghai delivers both a differentiated dining experience and brings diverse, authentic new flavours to the table. We’re confident of the brand’s appeal across nationalities and generations, and look forward to introducing the brand across our markets.”

The new venue is located on the lower ground floor in the Dubai Mall.

What' s H OT ?

india palace expands to al ain India Palace has launched a new outlet in Al Ain marking its country wide expansion plans.

The Indian fine-dine restaurant now has a total of 13 branches operating in the UAE with the new venue having a capacity of 160 people.

“The Emirati customers have widely relished our dishes and supported us. Over the past two decades, we have been serving our customers across UAE and there have been request from many customers to start our operations in Al Ain. To serve a wider segment of the population we are taking our service to a nearer locale,” Rohith Muralya, director, Southern Franchise Group, the owning company said.

“The menu at the new branch is a combination of ancient culinary secrets, exotic flavours and expertise of experienced master chefs,” Muralya added. Representing the Mughal era, the

menu boasts classic biriyanis, kebabs and curries with the ambiance set in line with the traditional architecture of North Western India.

To mark its commitment

in providing healthy and nutritious food, India Palace has also partnered with the Ministry of Health and Prevention, UAE on their ‘Be Healthy’ initiative.

A Mexican Affair At Aloft Palm Jumeirah A new Mexican restaurant, Luchador opened its doors to the public in April.

The authentic Mexican roof cantina and lounge, located at the Aloft Palm Jumeirah draws inspiration from Mexico’s most iconic and entertaining sport, Lucha Libre.

Commenting on the launch general manager Max Wiegerinck said: “Luchador celebrates the Mexican way of life, blending incredible food, drinks and entertainment with a strong social scene in an impressive location. We want our guests to feel at home, dance, live, laugh out loud, and create unforgettable memories.”

Taking diners on a journey to Mexico, Luchador serves up signature tacos, guacamoles, cevi-

ches and carnitas. Experience the true taste of Latin America with a selection of starters that include salmon guacamole and ensalada tropical prepared with ponzu, quinoa, citrus wedges, and fresh cheese. For a hearty main course, guests can opt for the pulpo en su tinta, a unqiue composition of octopus with red grape, squid ink, creamy rice, banana chips and avocado puree or pescado frito, whole hamour fried with pickled jalapenos, green salad, tortillas and Mexican rice.

Facing the ocean, Luchador’s outdoor lounge boasts cityscape views of the Burj Al Arab, Burj Khalifa and the Palm.

Upon entering the multi-faceted venue guests can notice the bright wrestling masks adorning

an entire section of the restaurant’s facade. Aztec motifs tiles and art embedded within the de-

cor animate the venue with organic style interiors, dark woods and exposed walls.

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Talent

Passion For Flavour

Experiencing the Middle East market for the first time, Olivier Belliard, the new executive chef at The St. Regis Saadiyat Island Resort, tells us about his journey to the UAE and expectations from the market.

Starting his career as a chef at the age of 15 was not easy for executive chef Olivier Belliard, who overlooks all the culinary operations at The St. Regis Saadiyat Island Resort, Abu Dhabi, but it is what made him realise his passion for cooking.

“As a teenager when I told my parents I want to be a chef, they tried to convince me that it is very hard and I would have to work over the weekends when people are enjoying but I really wanted to give it a shot,” Chef Belliard says.

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“There was a family friend who owned a catering company so we though to put my skills to test and see if I could hold the pressure. I was 15 and used to wake up at 5 AM every day. As soon as I got home after my shift my parents would ask how it went how it went, hoping I would say it was tiring and stressful but I always ended up explaining how exciting it was,” he adds.

Hailing from France, Chef Belliard initially juggled school and work when he got a summer job at a Michelin starred

restaurant, with no days off to rest.

“In France you can only work when you are 16 years so I did the summer job for two months and then started my apprenticeship at the same restaurant. I was working three weeks and going to school for one week, at times I would get done from school and go directly to work Friday night through the holiday,” Chef Belliard explains.

After serving the likes of the Queen of England during his apprenticeship, Chef Belliard gathered all the knowledge he could

Tale n t

and moved to Mauritius where he was part of the opening team at The St. Regis, followed by a two year stint at The St. Regis in San Francisco. The French chef went on to work in Kuwait, Lebanon and Saudi Arabia before moving to Abu Dhabi as executive chef at The St. Regis Saadiyat Island Resort.

This being his first stint in the UAE, Chef Belliard says the market here is very mature as compared to other countries.

“From what I can see, the market here is very dynamic. It is going in the right direction, like a dog and cat running after each other, there is so much happening and everyone wants to get a piece of the business so they always try to find the right thing to do, the right dish and the right marketing,” he says.

“There is so much on offer that you have to be more than just good, offer things people have not had before and you need a well-known brand to attract the numbers,” he adds.

However, being the executive chef at a five star luxury property comes with its own set of pros and cons according to Belliard.

“You either like it or hate it as a chef because you have to put in so much effort and don’t always get rewarded for it.

There are a lot of things that happen from ordering to delivering a plate, you have to enjoy it,” he says.

“We cater to a large number of customers so I have to ensure that every customer is satisfied and that is one of the biggest challenges. The more variety of customers, the more different their expectations are,” he explains.

Another challenge in this industry is recruitment, according to the executive chef.

“I have been doing some recruitment here and I see people are moving very fast from job to job for a higher position. When I hire I do food tasting too and I am very surprised at the level of skills, it is not always up to the mark and this is because of those

jumps in career,” Chef Belliard says.

“What you miss in the beginning you will not gain later. If you reach a position very fast, when you are faced with the reality of the situation you are not able to deliver what you are expected to.

During my time I worked for catering, cold kitchen, hot kitchen, pastry, brasseries and both Michelin star and normal restaurants which is why I believe I have a good understanding of the food in all those categories, but nowadays chefs don’t have that,” he says.

“People are focusing more on the plating and the wow impression, but they are missing balancing the flavours, cooking and seasoning. Every time I go out for dinner, I might have an impressive looking dish but there is always something missing. I like to play around with plating and make it look attractive too but you should always remember that taste is the most important factor.”

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May 2018 Catering NEWS ME

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T he Experienced

Almost as old as the UAE itself, The Jebel Ali Recreational Club was established in the late 1970s for the expat staff working at the Jebel Ali Port. The Club was and still is the social hub of the community, according to Thorsten Ries, managing director, Nakheel Hospitality and Leisure.

Being one of the oldest community area in a city that has seen so many come and go, the Ship’s Wheel at The Club still stands strong with a wide range of leisure, entertainment and recreational facilities on offer.

“The Ship’s Wheel is a Dubai institution,” Ries says.

“Part of the Jebel Ali Club, which also includes The Clubhouse, it turned 40 years old last year and now is a part of the recent expansion under which an entire new F&B destination has been created for Dubai’s residents and tourists.

“The original Jebel Ali Clubhouse is now split into two sections: one that retains its old charm and character by using some of the original furniture, fixtures and fittings and a second offering family-friendly dining and entertainment. We have cleverly 28

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combined modern family dining with the original charm of the complex, much to the delight of our regular, long-standing guests,” he explains.

Apart from The Ship’s Wheel and The Clubhouse, four more restaurants and a dine-in cinema complex has been added to the facility in a bid to transform the entire venue into an F&B destination.

“The Ship’s Wheel is a Dubai institution and a second home to many people, some of whom have been regular guests since it opened in 1977. We were determined to retain its original look and feel, which is why we retained many of the original fixtures and fittings when creating the new complex,” Ries explains.

“Forty years ago, when we first opened, Dubai’s population was just over 200,000, compared to three million

today. Back then, there were just a handful of venues for dining and entertainment, today it’s very different with a plethora of hotels, malls and attractions nearby.

Although we are an established, treasured destination with long-standing, loyal customers, many of whom treat us as their second home no F&B operator can be complacent, which is why we continue to enhance our offerings to cater to both long-standing and new customers,” he adds.

“F&B operators must adapt their offerings to cater for changes in the market. That might mean providing a more family orientated setting and menu, or introducing menus that appeal to health conscious eaters, so we are continuously introducing new concepts within the two restaurants too.”

I n the m i x

Raven Rudolph, head barman, Folly by Nick & Scott tells Catering News Middle East how he keeps upgrading the beverage menu.

Tell us a little about yourself.

I believe you never stop learning in this field, however I started off in South Africa with a foundation diploma in Advanced Hospitality. I have leeched off books, bartenders and chefs throughout my career and learned different tips of the trade.

How do you bring creativity to your drinks?

My focus is to remain unique. You cannot get our folly signature cocktails anywhere else which gives our bar a really strong selling point. We mix flavours and ingredients that are not often used to create cocktails such as our tequila based drink with celery and marjoram or retox which is made of vodka, carrot juice and cinnamon drink.

If I see an ingredient that we don’t use I ask the chefs what they know about it or google some flavour pairings and see if it can be used to create something new.

What is your signature drink?

My signature would have to be the preferito it is a Campari based drink with dark rum, grand marnier, chocolate bitters and elderflower syrup. The name means ‘personal preference’ and it is a mix of my favourite flavours.

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

It is the guest. I find a lot of people stuck in their ways of how a drink should be made but when you realise that you are not making the drink for yourself but rather for the person you are serving then your attitude changes. There is nothing more rewarding than hearing or seeing the person you are serving appreciate your work. At folly by Nick & Scott we

Raven Rudolph

ensure all our ingredients are fresh and as natural as possible which definitely adds to the guest satisfaction.

Your favourite flavour to work with.

I really enjoy working with herbs in drinks - thanks to chef Nick and Viktorija I recently discovered lemon thyme which we use in a gin based cocktail and the fragrance really compliments the gin and tonic style of drink. I love a good gin and tonic myself.

How often do you experiment on your beverage offerings?

We never stop. Working in Folly definitely keeps me on my toes as we try to change our drink and food lists every three to four months.

Which beverage is currently trending among your customers?

Gin is a trend in Dubai for sure and our

sales definitely reflects this, however our ever popular Folly pop is a winner with our guests - especially those who are active on social media. It’s a strawberry sorbet ice lolly that slowly melts whilst sitting in prosecco and is great for a sunset freshener.

What do the coming months hold for Folly by Nick and Scott's beverage menu?

The most recent change is that we have joined the StopSucking campaign, locally pioneered by Freedom Pizza, and will no longer have plastic straws in our drinks.

The drinks are designed to be sipped from the glass without any eye poking garnishes. We are currently working on a new cocktail selection, sticking to fresh ingredients and herbs that have a maximum of three flavours in the mix, with no flavours repeated in the menu.

One we’re developing is a twist on an old fashioned with the influence of traditional five spice.

May 2018 Catering NEWS ME

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C ov er Story

Shaping The

F u ture From sharing a kitchen with some of the most famous chefs in the world and cooking for Princess Diana to nurturing budding culinary enthusiasts in the region, the director of culinary arts at the Emirates Academy of Hospitality Management, Michael Kitts, speaks to Mahak Mannan about the pool of talent Dubai has on offer for the hospitality industry.

a span of 12 weeks, students who have never set foot in a kitchen go from beginners to running a six course a la carte menu, under the guidance of Michael Kitts, director of culinary arts at the Emirates Academy of Hospitality Management, and while there are always a few lost souls in the beginning, the young talent on offer in Dubai always surprises.

“We literally take them from as green as grass, it is a challenge but right from the onset we tell them, you get what you put in. Some like it and get really involved and there will be a few who absolutely detest it but that’s the way it is,” Kitts says.

As a student himself, Kitts wanted to study domestic science but back then, the subject only included metal work or wood work, which

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was “not for the guys”, according to the chef.

After school, the culinary director got into Thanet Technical College (now known as East Kent College) where he studied for his City & Guilds for two years followed by a year completing an advanced culinary diploma..

Since then, Kitts went on to work across several hotels in different areas within the culinary team including the Ritz Casino, Intercontinental and Swallow Hotels with a five-year teaching stint at Thanet Technical College too.Fast forward to 2001 where Kitts was approached to become a culinary instructor at a new hospitality institute in Dubai.

“At the time I said let’s give this a shot. I have competed all over the world but never experienced the Middle East so I was up for the challenge,” Kitts says.

C over Story

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C ov er Story

“I was here six months pre-opening the Emirates Academy of Hospitality Management and am the last man standing from the original team. The school has gone from strength to strength over the years and here I am 18 years later doing the same.” In its first year, the hospitality institution had 15 students and 17 faculties and today the institute boasts close to 300 students.

THE INDUSTRY

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you have to make yourself stand out to break into the industry, says Kitts.

“I think the current climb in the market with restaurants and hotels makes it very tough for anyone in the industry as you’ve really got to go that extra mile to make yourself stand out in the crowd, a lot of it is getting flat now and I think the general public are leaning more towards value for money, which is why the right knowledge is of prime importance,” he says.

“I spend a lot of time on product knowledge, it is very important for anybody entering the food and beverage in-

dustry to know what products they are working with, more so now than ever where diners are very interested in what is going into their bodies.

“Where we source things from form a big part of what I do. Once they finish their courses, they do their internships and come back to do their electives.

There are two main electives we do on our side in food and beverage which are food media, that includes the restaurant project, and the other ones is gastronomy,” Kitts explains.

The most important thing in running an institute like the Emirates Academy of Hospitality Management is keeping up with the change in trends.

“When you run an institute like this, you really got to keep up with what’s going on, you have to keep up with current trends, new innovations, channels and techniques to give the best insight to your students,” he says.

“It is a tough industry and it does not matter where you start, the first five years will always be a slog.”

The restaurant project is one such addition the Institute has introduced to keep up with the trends in the food and beverage industry.

“Marketing is paramount in the restaurant project. They have to come up with their own concept, market it, design it and put all of those things into reality when they test run the concept in our own dining outlet,” Kitts says.

“Some of the concepts they come up with could actually become their business plan once they graduate. If someone has an idea and they lobby it well amongst their group, test run the concept here and manage to get the buy-in, this puts them in a good place to actually implement it.”

THE CHALLENGES

Young talent today needs to be guided on how to make the right moves, according to Kitts.

“There are a lot of people who do not want to start from scratch, they want to be super stars from the beginning and it does not work like that, there is always a bit of a struggle,” he says.

“Years ago you stayed in a job a minimum of two years at least and people knew after that you either need to pro-

C over Story

mote the employee or he is going to leave, it was a given but now you have people who are in a job six months and someone offers them AED 200 extra and a better designation and they are gone.

“Establishments also need to invest in their people, in order to keep them. It is a tough industry, and if you will not do it, someone else will,” he says.

Dubai used to be a hot spot for international talent to come in and work but that has reduced of late, according to the chef.

“Ten years back Dubai was attracting a lot of talent but that has slowed down a little bit. The world is looking at what’s happening across the globe and where the best opportunities are. The Dubai Expo 2020 is coming up and that might restart things, but the actual wow element has gone off,” he says.

“Amongst our students however, we encourage them to grow locally first, the Jumeirah Group comes in every year and swipes the top talent from the batch.

“We advise them to stay local for a couple of years as they will have Dubai on their CV which will help them pave their path into the rest of Asia. Once they have that experience as well a lot of doors can open in the European market,” Kitts adds.

However, the UAE food and beverage market is heading in an experimental direction, the director of culinary arts says.

“My biggest worry at the moment is that are there enough diners to fill all the seats in these restaurants that are open-

ing up. There are areas in Dubai with a captive audience but when you start going further there a lot of nice places but getting customers in those areas can be a challenge,” he explains.

“Also, this trend about being a little different needs rebooting. We have some lovely restaurants here that stand out but it all boils down to consistency. You go one week with great food and everyone raves about it but the next week it tastes worlds apart, that is a big problem.”

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M arket Trends

Seven Reasons Why The Fast-Casual Segment Will Take Over Fine-Dining New F&B concepts arriving in the UAE must focus on bringing value for money to the table to achieve success in a fiercely competitive market, according to Youssef El Habbal, CEO, Serenity Hospitality.

Fast-casual restaurants fall between traditional, counter service fast food restaurants and casual dining establishments with table service and they have many elements that make fast food appealing, including immediate service, take out or eat in options and low prices. Here we look at the main drivers behind the success of the fast-casual business model as explained by the CEO of Serenity Hospitality.

Rise of Millennials and Expats: Evolving demographics with a younger population and increase in expat population translates into more demand for good quality yet convenient food offerings regarding service and pricing. People are getting busier, working adults are dining out less and people prefer to be in and out quickly.

Higher costs of living: With the introduction of VAT, the cost of living has gone up. The increased price on restaurant bills is making guests look for other options.

Consumers are trading down and looking for a less average spend per dining experience as they seek more value for their money.

Fast casuals are less prone to be affected by economic recessions as their average check is low and remains affordable when compared to full service fine dining restaurants.

Demand for quality: Millennials are interested in higher quality and healthier made-to-order food options. They are seeking out restaurants serving healthy and locally sourced ingredients. By offering healthier choices that someone can get on the go, fast casual’s quality and convenience will allow it to become one of the primary options.

Scalability of the business: Fast casuals are more easily scalable as they address the gaps in the market, cater to all 34

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demographics and require less investment per outlet. The simplicity of the concepts makes them easier to operate, not to mention more accessible to the average consumer.

operators are becoming more resourceful, creating opportunities for landlords who can reconfigure their spaces to meet this new market dynamic.

Market saturation: There are no limits to eating out options across the UAE and the increase in supply, in some segments of the market, continues to exceed the rise in demand. Market saturation and increased costs have afflicted the restaurant industry and as a result, the fast-casual model will be more appealing to operators.

Omni-channel customer experiences: Fast casuals are enjoying a growth in the global business climate as they are uniquely positioned to take advantage of the digital communication, social media marketing trends, and food delivery channels. Omni-channel technologies can be instrumental in elevating the brand experience and leaving customers satisfied. Fast-casual restaurants use mobile technology and other connected devices to not only learn about their customers wants and needs, but to leverage this data to create a truly unique personalised experience.

Restaurant Real Estate: Urbanisation is encouraging the growth of fast-casual as they require a smaller footprint operate in cities where rents are excessively high. Instead of having to downsize, restaurants are right-sizing. Store

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spec ial feature

Bac k with the old In w ith t h e new Chef Gary Rhodes speaks with Mahak Mannan about the new additions on the Rhodes Twenty10 menu, the Middle East market and the challenges it comes with in an exclusive interview. ariety is the spice of life, according to TV personality, restaurateur, entrepreneur and chef, Gary Rhodes and it is something he tries to uphold in all of his venues, be it with the menu, new experiences or the ambiance.

The celebrity chef took the reins at Rhodes Twenty10, Le Royal Meridien Beach Resort and Spa last month to launch new dishes and we caught up with him on what’s cooking in his kitchen.

“I feel that eating out in other restaurants can often create fresh thoughts on flavours and a new approach to food,” Rhodes says.

“I wanted to take many previous dishes 36

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and give them a fresh life and finish, so the flavours are recognised in a different form and hold a new edge to the taste. Take the curried butter chicken and rice fritters, they sound simple but actually involve a lot of work. Firstly, the complete butter chicken curry is made, even to the point of us making our own curry powder and seasonings. We then also make a mildly curried risotto, which once cold is shaped into balls and filled with small nuggets of the butter chicken, before being bread crumbed. These are now an Indian version of the Italian arancini.”

The new additions include the Rhodes Twenty10 burger, the famous chicken kiev

for those who love a British favourite and the tender braised red wine beef. For the vegetarian diners, chef Gary Rhodes curated a wild mushroom risotto and seafood enthusiasts can try the popular pan-fried salmon and crispy lemon sole.

“The Rhodes Twenty10 menu is predominantly a grill-based menu, featuring meats both from the USA and Australia, as well as other parts of the world,” Rhodes explains.

“It also offers a variety of alternative dishes to the grills, to appeal to a wider and greater audience. We were one of the, if not the first European restaurant to feature sharing plate dishes as our starters, which

spec i al feature

are still part of the concept today.”Making changes on the menu regularly is an important factor, not just to evolve the venue and guest experience but also to keep up with seasonal changes, the British chef says.

“It's been said of course that variety is the spice of life, it's those feelings and thoughts that this restaurant holds, always wanting to add new and different flavours for our guests to experience,” he says.

“There's no set dates for changing the menu, but it's more a question of popularity as time moves on, if there are a number of items no longer selling then a menu change is needed. However, we also try and stay close to seasonal change, particularly

during the summer months, with all of the rich flavoursome fruits, red berries and green vegetables that are on offer at that time of the year,” Rhodes says.

“It is important to keep the menu evolving, but not just for the sake of change. I must 100% believe in what we feature and not be over-influenced by other operations within this industry,”.

However, while playing with the menu is necessary, it is equally important to keep the loyal guests happy by balancing old dishes and new introductions on any menu “We hold many long term loyal guests at Rhodes Twenty10. With this in mind, for the first time since we've been

open, which is eight years, the starter section has been divided into two categories,” Rhodes explains.

“The first is a selection of new dishes being introduced, with the second section, titled Rhodes Twenty10 Classics, featuring dishes which have been with us for the entire eight years and continue to be favourites. This keeps many long standing guest happy.”

THE MIDDLE EAST MARKET No stranger to Dubai, Rhodes has been active the region for over 15 years now and believes that a growing market comes with its own set of positives and challenges May 2018 Catering NEWS ME

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spec ial feature

which also includes getting the right talent on the culinary team.

“The Middle East market, has developed and changed so much in such a short space of time. I first cooked in Dubai over 15 years ago and now with Rhodes W1 at Grosvenor House operating for 10 years and Rhodes Twenty10 for eight years, it has provided me with more than enough time to see the change, not only in terms of concepts and food on offer, but with guests too. It's now far more competitive, which in many ways is a good thing, but can also affect consistency in quality,” he explains.

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“Dubai holds different eaters from different countries. There are many who want to eat simple holiday style dishes, whereas there are also those that want to mix their traditions and eat food from different parts of the world, virtually all of which, are to be found here in Dubai.”

However, the main challenge with operating in this market, given its location, is sourcing the right ingredients, Rhodes says.

“Sourcing products and ingredients from different countries is not easy. Quality food can be sourced, but at a hefty price that can affect your return, not just on profit, but with guests too,” he says.

spec i al feature

“Also working with large hotel groups can hold chefs back, as to where they would prefer to source, due to company policy. I would say to all chefs, persevere with your beliefs, we all know it takes time to convince, but with continual guest applause and numbers, whoever you work with will leave the purchasing doors open slightly wider for you to select from,” Rhodes says.

The region is also becoming popular with culinary operators globally due to its massive global audience, “Dubai has become a fashionable city to work in within this industry, it features and covers the culinary fashion trends across the world.

Chefs from each corner of the earth now fancy having a restaurant here. Which is a good thing, bearing in mind the international market of possible guests to please,” he says.

“However, it's a huge negative when it comes to finding the chefs to cook in each of the new operations. So many seem to come and go very quickly now, usually because a new restaurant is offering a higher salary. It also means that there are fewer guests to share, particularly during the quiet summer.”

Young chefs should take their time to become an expert in their current position

before jumping on to the next big opportunity, according to Rhodes.

“My advice to any young chef venturing into this industry, plus the many already part of it would be to build a professional CV that tells future employers and future chefs you wish to work with, that you are somebody who wants to discover, look and learn from your leader, adding new skills and culinary knowledge that you can show off in the future,” he says.

“Try and work with fewer chefs, but draw all you can from the top skilled and from that, your personal concept of foods and styles will have time to develop.”

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T he Business

T h e F r u i t Of Their Labour

From running a fruit and vegetable business to opening Dubai’s first Latin Fruit bar, the Karmostaji brothers tell Mahak Mannan about their journey to introducing a truly unique outlet in the UAE’s food and beverage scene.

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The Bus i n ess

lthough the Emirati brothers, Ali and Youssef Karmostaji, started working with their family business, Shokri Hassan Trading Company, right after graduation, the younger brother, Ali Karmostaji always wanted to be an entrepreneur and start something on his own.

Having studied in the USA, Ali made frequent trips to Latin America and fell in love with the vibe and culture of the place and took a special liking towards the street food vendors there, who would serve fresh fruits with a mix of flavours that the taste palettes of this region were not used to, which is

what led to the birth of Hola, a Latin fruit bar located by the beach in La Mer. “I always wanted to start sometime of my own, something different but still related to our core business,” Ali says.

“In the fruit and vegetable market, as soon as the product ripens, it is no longer wanted. As suppliers we usually do not want the products to ripen while we have it so a lot of friends suggested I start a juice bar but that is very mainstream, you find it everywhere, I wanted something a bit more unique,” he explains.

A fan of the Latin culture, Ali says he

wanted to bring the taste of Latin America to Dubai, “I admire the Latin American culture, the colours, their music and language.

“So I thought about mixing the two up, Latin America and fruits, which is related to our family business. Fruits are also very popular in the street food culture in Mexico, they season it with all kinds of different flavours. They cut it right in front of you, ask for your seasoning preferences and serve it to you with a twist. Imagine a mango with lime or chilli flakes, that is very interesting to me coming from this region as we don’t usually eat it that way.”

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T he Business

However, when Ali proposed the idea to his older brother Youssef, the latter was concerned about finding the perfect location for such a concept.

“I told Ali, it’s all about the location.

If you open this outlet in a place that is not busy it is not going to work because at the end of the day we need to look at selling quantity as much as we look at the quality,” Ali says.

“We sell our products in different fruit shells like the papaya and coconut shells.

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would not walk around indoors with a pineapple in their hand. So we needed a location to compliment the concept.”

Finding the perfect location did not come easy as the brothers waited for over a year to launch the concept in search for a venue with both indoor and outdoor seating options.

“We partnered with a Barcelona based company to design the location and the designer was initially working on the concept without a location. He was creating it in an imaginary location. I wanted to have Latin

America all over the place and after a few changes in design we got the perfect set up,” he says.

“We have the fruit baskets in which the Latin Americans buy their fruits hanging from the ceiling, paleta sticks on the doors and the screen frames and all the tiles are Mexican too, we wanted a fun, casual, funky, beach look,” Ali explained.

A little over a year later, a location at La Mer was offered to the brothers.

“We were travelling to the US at the time when we got the call offering us the

The Bus i n ess

La Mer location and I said this a once in a lifetime opportunity, we would not get something like this again,” Youssef recalls.

“When we came back and saw it, the area was just sand but with the development plans for it, we thought this place is going to be crazy. The beach location fit perfectly with what we wanted and we could already visualise our venue there,” he says.

With the concept and location in check, the next step was to find the perfect chef.

“We initially worked with an agency to help develop the menu, what we could offer and how to present it. They also helped us find our chef,” Ali explains.

“The first tasting however, did not quite match our expectations. We wanted to give our customers an authentic Latin feel. We did a tasting with a chef who was not Latin American and we were not satisfied. We insisted we need a Latin American chef because they have their own flavours.

“Our second tasting was with a Mexican chef and honestly he exceeded our expectations with all the flavours and techniques he used, we agreed to bring him on board with the first taste of his preparations,” Ali adds.

Speaking about their menu offerings the brothers claim there is nothing quite like Hola in the market, “If you talk about a fruit salad, everyone does a fruit salad, even coffee shops have them but how we present it, the seasonings we add and the toppings we use, makes things different.

We also have popsicles, smoothies and a lot more fruity offerings.”

“Even our popsicles are not the ones you would see in the supermarket,” Youssef adds.

“There are flavours that are only available in Hola and it goes without saying that our products can be dairy-free and glutenfree, everything is home made.

“Kids usually like things to be much sweeter and the local community enjoys a little bit of sweet as well whereas you also have other cultures that want more healthy, no sugar, dairy free, vegan offerings and we cater to everything. Even if we do not have something specific that a customer wants, the chef will recommend what he can make around the requirement,” Youssef says.

The venue was originally named Paletas but the owners decided to change it.

“We initially named it paletas, which is Spanish for popsicles but then thought it would be a hard name for people to pronounce, especially if they are not from the same origin so we decided on making it something simple. Hola was perfect, it is a very easy and informal word for ‘hello’ in Latin America,” Ali explains.

In terms of sourcing their produce, strawberry is the only fruit that is grown in the UAE that too only during specific months, so most of their fruits are sourced from overseas.

“As we have been in this business since 1981, we have suppliers all over the world.

We only need a phone call or WhatsApp message to get the required goods. Even if the chef asks for a few special items, we can get it for him although it would not be that easy for others,” Youssef says.

“For example if we need to get a certain amount of product from Mexico, something special that does not come here in big quantities, then it might be challenging to get it because if it does not come here and

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T he Business

Ali and Youssef Karmostaji

the quantity ordered is small they will not ship it. But due to our long term relationship in the industry, we know the suppliers and channels to get it done,” he says.

However, operating in a location like La Mer comes with its own set of benefits and challenges, one main concern being the summer months, “To a certain point the location will be affected in the summer, like everywhere else in Dubai but we also need to keep in mind that people still do fly in to Dubai for the sun over the summer. It might not be as good as the cooler months but there will be footfall,” Ali says.

“To be in such a prime location, you also have to keep in mind that there is a lot of cost behind it. Based on that we tried to keep our prices as affordable as possible to everybody, they fit all income levels,” Youssef adds.

“We will definitely start getting our return on investment but that might not be until the second year, in a couple of years we will get it back.”

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market, it is necessary to stand out from the crowd which is why the brothers are confident about their concept.

“The food and beverage market is very competitive, you have to differentiate yourself, or else people will think you are just another new outlet,” Ali says.

“One thing I insist on is to have the wow factor in all of our dishes. They have to look amazing in pictures. Sometimes my chef says there is only limited things that he can do with certain products but I tell him there are always new ways to make things look good.

“It is the era of social media and people want to take pictures of something before they even eat it, however this should not take away from the taste of our products,” he adds.

“Our product is such that it is unseen by the people here, so when customers see it on social media they are amazed and want to try it out. We have people from Abu Dhabi come and ask for the mango flower which is one of our signatures.

“Also, quite a lot of our customers have asked if this is a franchise from Mexico and are shocked to hear that it is a home grown concept, a few Latin Americans have also said that it reminds them of home,” Ali says.

“While in the coming months we are going to focus on building this venue, in the future you can expect to see a lot more Hola venues not just in the UAE but in the GCC.”

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

Karl Devlin, Head of Business development, Invest Northern Ireland

92%

OF EXHIBITORS

recognised SIAL Middle East as a platform to meet quality buyers

Strategic Partner

Culinary Partners

Def ining Innovation in the Food, Beverage & Hospitality Industry

10TH - 12TH DEC 2018 ABU DHABI NATIONAL EXHIBITION CENTRE

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

Out of this world

Out of this world

A

F

F

AIR

From petit dejeuner to diner et boissons, there are a handful of authentic French eateries in the UAE and we speak to the three best in the business about all things Francais.

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Out of th i s world

How popular is French cuisine in the Middle East?

Rory Duncan, head chef, La Petite Maison: As a general appreciation of the public, it is very popular. French with a Mediterranean influence has even more leverage because of the climate as those dishes are light, fresh and healthy.

Gilles Bosquet, group culinary chef, La Cantine Du Faubourg: I think that French cuisine is very popular in this region.

There are many French people living in the Middle East, and so many locals travel to France, the popularity has and will continue to grow.

Jonathon Vercoutere, co-founder, Publique and Bistro Des Arts: French food isn’t the most popular kind in Dubai due to different factors such as the origin of expats, the majority of whom are from Asia, they are not very keen on traditional western food, however the ones that do like French food are well aware and enjoy it very much, as it reminds them of treasured memories of trips they took when they were younger. As most people know, French food is the base of a lot of world culinary trends but it is sometimes scary to try since both vocabulary and techniques are very particular.

Julien Pilard, co-founder, Publique and Bistro Des Arts

What is your hero dish?

Duncan: Absolutely everything! But, I would say, the escargots or snails is our best-seller and a typical French dish. Our interpretation of the original has been very much in demand.

Bosquet: My hero dish is our signature honey glazed wagyu short ribs with pomelos, spring onion and coriander, which is also one of the best sellers in La Cantine.

Julien Pilard, co-founder, Publique and Bistro Des Arts: Our hero dish is hard to define since our menu is completely based on traditional and old-style French recipes, however, if we were to choose one, it would be the hand cut beef tartare.

Have you adapted French cuisine to suit local tastes?

Duncan: The local crowd tend to regularly spend some time in France and love being able to experience what they have experienced there. We have a lot of French cuisine and French culture lovers. The challenge for us is to adapt recipes which usually include alcoholic ingredients. We have reworked some of those recipes, espeMay 2018 Catering NEWS ME

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Out of this world

having alcohol in a dish wouldn’t even be made in a menu. Some of our well know gastronomic flavours tend to be reduced in certain dishes as the strong taste can be offputting for non-French educated pallets.

What are the key trends emerging in French cuisine?

Gilles Bosquet, group culinary chef, La Cantine Du Faubourg

Duncan: Sustainable food sources and cooking methods are at the top of culinary priorities. The focus is now all about the product and being able to reflect the true flavour without altering it. People want good, honest food based on amazing ingredients, but cooked in a simple way.

Bosquet: Pairing French cuisine with modern twists combined with Mediterranean or Asian cuisine has become quite popular. However, this trend is moving back to a more traditional style of French cooking, combining quality yet simple ingredients and cooking them in a simple way to maintain their natural and rich flavours.

Pilard: Key trends in French food globally are going back to basics and the quality of the products rather than making things too complicated for people to understand. As for the Middle East, it starts to follow the same path, the only challenge is in terms of pricing since we can get high quality products but they have a cost and eventually an impact on the selling price. All in all, we can say that French restaurateurs want to let the product shine with a technical yet simple way of working around that product.

Where do you source produce for your menu?

cially over the Ramadan period as we want to make sure we fit in the local environment in the best way possible.

Bosquet: I haven't adapted my cuisine specifically to the local tastes as our cuisine is Parisian, so it varies in terms of flavour and aromas. Since Paris is made of a combination of different ethnicities and influences we want to reflect this variety in our menu in order to satisfy every palate.

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Vercoutere: We did indeed adapt the local taste of France as per the culture and nationalities in the UAE. Examples vary from having a small amount or possibly no anchovies in a traditional recipe such as the pissaladiere which normally comes with a ton of anchovies since most people here do not really enjoy anchovies. Many of our recipes also have the option of removing alcohol whereas in France, the mention of

Duncan: We focus on non-genetically modified organisms and organic ingredients. We support local farming, as long as the quality meets our expectation. Also, we’ve always championed seasonality and some of our ingredients come from France and the Mediterranean in particular - given where we’re situated. As they’re in season, we’ll use artichokes from the south of Italy, chanterelles from France, lemons from the south of France, mandarins from Sardinia and European truffles. The same goes for crab, lobster and specific types of fish which we’ll make into specials on the menu when they are available. Salmon for example, we simply won’t use it until it comes into season in early spring.

Bosquet: We rely on both, local and inter-

Out of th i s world

national suppliers as we regularly change our menu according to seasonal fruits and vegetables in Europe while also using local produce.

Vercoutere: Except for the beef items, pretty much all our products are coming from suppliers who source their items straight from France, with the ease of travel and the volume the region requires, it has become easier to get fresh products in UAE than in a village far from a big city in France.

Jonathon Vercoutere, co-founder, Publique and Bistro Des Arts

What products do you find challenging to source?

Duncan: The biggest challenge for us in this region is getting products that match our expectations.

Bosquet: There are no products I find challenging to source, in Dubai everything is easily accessible.

Pilard: Without a doubt, we would say fruits and vegetables as the quality locally isn’t the best and we know that those products don’t travel as well as others

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

Duncan: Our menu is constantly changing and evolving.

Bosquet: With our young and talented chefs we regularly keep working on new dishes and experimenting with new flavours.

Vercoutere: We like to make changes every three months to follow some seasonal products, however the body of our menu works very well and also represents our brand. The way we see it, the changes are more about providing healthier options for people who want to eat well but also look at their health.

Rory Duncan, head chef, La Petite Maison

What is the future for French cuisine in the region?

Duncan: Deformalised Bistro from a Michelin starred chef is a big thing.

Bosquet: Dubai specifically is becoming a culinary destination for several cuisines and I think that the contemporary French market is going to gain a lot of popularity.

Pilard: With many Europeans deciding to make a life here our customer set will continue to grow. The French food scene is gaining momentum and this is sure to continue as the world becomes a smaller place, gastronomically.

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O P INION

Opinion

Why F&B is taking over the retail sector Joao Garcia, head chef of Butcha Steakhouse and Grill believes that the food and beverage industry is set to take over the shopping industry in retail space, not just within the UAE but globally too and here he explains what factors could lead to the shift.

Over the past few years, the retail sector in the GCC region has experienced some turbulent times. Luxury retailers have taken a hit due to falling oil prices and a drop in the footfall of wealthy tourists from China and Russia. However, F&B retail has continued to thrive, with more than 16,000 restaurants currently counting Dubai as home.

The city has a truly dynamic culinary landscape that would appeal to the most discerning epicures. Where once there was simply a surfeit of fast-food chains or high-end eateries, there is now a strong culture of chic, yet casual dining that seeks to whet the appetites of those keen to sample some in between dining options. Today, stand-alone restaurants across the country cater to every palate and price point. Speciality restaurants of varied shapes and genres are ubiquitous in Dubai’s malls and hotels as well as the country’s outdoor, urban destinations such as City Walk that caters to millennials and tourists alike.

According to a report by Jones Lang LaSalle (JLL) and the International 50

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Council of Shopping Centres (ICSC), eateries in major Asian cities including Abu Dhabi and Dubai could make up nearly 30% of the total retail space by 2025, surpassing the global average, as young adults prioritise eating out with their friends over buying the latest pair of shoes. Furthermore, the amount of space occupied globally by food and drink retailers is set to grow to 20% over the next eight years, up from 15% of all retail space today.

In the UAE, the key contributing factor for this surge is the hike in the number of tourists visiting the country. A consistently growing tourist segment has added to the burgeoning demand for diverse cuisines across the Emirates, including all vegan and gluten-free menus. Also fuelling this trend is the preference of young consumers to indulge in new experiences over more material commodities.

Several of the UAE’s residents have among the highest disposable incomes in the world and regularly keep abreast of international food trends. This has

created a culture of dining out, with gourmets in this metropolis ever ready to embrace the next big outpost of a fancy Beverly Hills café.

But no matter how good your burrata is, for a restaurant to be truly successful, it must have the right location, pricepoint and business model. The quality of the food should speak volumes as should the overall experience. It needs to delight and capture the imagination and attention span of a generation that has seen it all and lives in one of the world’s most competitive culinary destinations. Additionally, it should mould itself to their needs, that are largely technology focused.

I have no doubt that going forward there will be more investment in online F&B retail offerings, the impact of this segment is truly all pervasive. Studies have shown that consumers prefer to shop online mainly because of the lower prices, wider product selection and greater convenience, which are behavioural patterns that will certainly not leave the F&B segment untouched.

EXC LUS IV E

Bringing the Scottish culture to Dubai

Bar manager of the new Scottish bar in Radisson Blu Hotel Waterfront, Matthew Wakeford tells us what the new venue brings to the UAE market.

A simple and cosy venue, Makar at the new Radisson Blu property is everything you would expect from a Scottish bar, from their whisky collection, to the interiors and their Scottish bar manager, Matthew Wakeford.

“Makar is an intimate bar, with whisky, cigars, snifters, good food, good drinks and the right atmosphere,” Wakeford says.

“In a traditional Scottish bar, you would expect to have a good Scottish whisky selection, some decent Scottish hops and draught and we have given the menu a Scottish twist as well but generally a Scottish bar would be very casual, it is all about the atmosphere, you will always feel welcome at a Scottish bar,” he says.

Keeping up with its Scottish roots, Makar’s beverage menu includes a wide range of whisky based cocktails.

“Our menu is quite heavily based on whisky, with a wide range of whisky based cocktails to choose from. We have added many big names from bars back home that you would not usually find here along with the usual Manhattans and old fashioned but we have also tried to introduce a few lighter cocktails with a twist. For example we do a smoky whisky bloody mary, savouring the spice of the bloody mary with a gentle taste of whisky,” Wakeford says.

“A lot of people think that whisky is a bit intimidating but it is not. There is this per-

ception that a whisky is a man’s drink that should be consumed neat by the fire with a cigar but it is actually a very diverse flavour.

“There are a lot of light, floral and fruity whiskys apart from the dark and heavy ones.

There is a taste for everyone, whisky can always be used in cocktails if having it neat is not your choice. From an old fashioned you gradually move to on the rocks and then graduate to neat but eventually at some point you can find your profile,” he explains.

The key to securing your market share in a highly competitive city like Dubai is to simply offer good hospitality, according to the bar manager.

“It is hard to say what is trending in Dubai at any point of time because the customer base is so diverse. At any time, if a customer wants to experience something, there will be a few places already offering it and a few doing it exceptionally well, so as a bar the best thing to do is avoid what is currently trending because trends wear out really quick,” Wakeford says.

“Any brand continuously following the latest trends will probably be out of the market soon which is one of the reasons we are staying away from being gimmicky.

“Makar is the only over 21 place in the hotel where you can smoke. It’s an adults escape to relax with some good food and drinks, this never goes out of fashion. Good service and good hospitality will never fail

and if you try to go somewhere that does not have good hospitality but may look trendy it would be the only visit to the venue. Good hospitality never goes out of fashion,” he adds.

Being a Scotsman himself, Wakeford has tried to bring the essence of a local bar from back home to Dubai.

“There aren’t many authentic Scottish bars in Dubai. What I have tried to do with Makar is to create such an ambiance that when I walk into it, I think I am walking into a local bar back home,” he says.

“Authenticity is the main part of a Scottish bars profile. It’s all about keeping things simple and making sure your guests walk out of the door with an experience that will make them feel comfortable and make them come back.”

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C hef F ocus

In

Trendsetter

Opening his new venue in Dubai at the Intercontinental Hotel, Dubai Festival City, Michelin Star Chef Pierre Gagnaire tells Catering News Middle East why he is not one to follow trends, but create them.

Overlooking the creek from the promenade level at Dubai Festival City, Chef Gagnaire’s new venture, Pierre’s Bistro & Bar is a chic venue in Dubai’s dining and nightlife scene, one that has an identity, not a concept, according to the Frenchman.

“Pierre’s is not a concept, it is a restaurant and a bistro with a bar. Our vision is to do something with good food and good service, not a concept but a real identity.

There is nobody behind a concept but there is a great team behind the identity,” he says.

“I have tried to create a venue with my cooking and that is the identity I would 52

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like the venue to have. I am obsessed with details, paired with simple cooking so if my name is on this restaurant, it must be my identity. Something casual and fun with good food, good music and a great atmosphere.

“When I came to Dubai 10 years back, there was nothing, and today there are customers and products from all over the world, Italian, French, Indian, you name it. It is a completely crazy market and it is growing, which means we have to keep growing with it,” he adds.

Explaining the offerings at Pierre’s Bistro

& Bar, Gagnaire says the menu is the result of the multicultural audience in Dubai.

“The Dubai market is its people. It is multicultural and this diversity really mixes things up in the dining scene,” he explains.

“We have a sharing menu with a hint of my French signature cooking style. When I began working for myself 40 years back I imagined the world as my audience, not a specific target market or region. My cooking style is always the same and never the same, both, as it involves real consistency on the plate and my attempt to connect with the country I am serving and products I am using.

C hef F ocus

“Once a guest steps into Pierre’s, we will cater our offerings for them. If someone is vegan or vegetarian it is not a problem, if they prefer different eating styles, we cater to them accordingly, it’s all about building that identity with our guests. Moreover, since this is such a culturally diverse market, we have tried to introduce different flavours from all across the world, for example, the tandoori from India, wasabi from Japan and truffle from Italy.”

When conceptualising the menu, Gagnaire’s aim was to add something for everyone.

“There is no specific influence behind the menu, what I had in mind was introducing something from different parts of the world.

It is not French or Italian or a specific cuisine, it is a mix,” he says.

The menu includes a mix of seafood, meat and vegetarian offerings including spaghetti flavoured with black truffle, farm veal rack and poached seabass.

Commenting on following trends in the market, Gagnaire says: “Usually by the time you want to follow a trend, it is too late and in this industry, which can be so creative, why would you want to follow others trends instead of creating your own. We must try to create these trends through our products. There are a few dishes on the menu that are a first for the city and our main goal is to introduce new products,” he says.

“I do not like putting my chefs in a jail, they come with a lot of experience and I would not want them to always follow the same recipes or dishes, they should create their own and keep evolving. This is also why we would never highlight a signature dish, instead we would highlight our menu to the customers,” he adds.

Located at a slight distance from the main city, Gagnaire says the challenge in the upcoming months would be to bring people to the venue.

“The area is not easy and we know that.

Our focus is to bring people here and get their reactions,” he says.

“There will always be changes and additions to the menu offerings but in the first few months we will concentrate on the feedback. The restaurant business is like a boat, you put it in the water and steer it where the audience wants to take it.”

Products

Cu tle ry

Duni Middle East recently launched its eco-friendly products in the Middle East and Marcus Toft, area manager, Middle East and Africa tells the about its latest range.

What is your latest product launch?

This year we launched our ecoecho range in the Middle East which has been working well in Europe since we launched it a few years back and has seen tremendous growth, both in terms of market interest and product range. We now offer ecoecho products across several product categories like napkins, takeaway boxes, plates, cutlery, glasses and coffee cups.

What makes it unique?

We supply a full concept of sustainable products which have OK Compost, Swan 54

Catering NEWS ME May 2018

Nordic Ecolabel and Forest Stewardship Council certifications. Also, by external and internal auditing of all our factories we secure the validity of these certifications as well as the quality of the products.

Which is your most popular product in the Middle East?

In this range we have seen a sharp increase in demand for our take away boxes made from bagasse.

Why should F&B businesses purchase products from you?

We have been a trusted partner in the Eu-

rope industry since 1950 and in the Middle East since 1970. We always do our outmost best to satisfy the ever changing needs in the market and our ecoecho range sets the perfect example for that.

Contact details Tel: 055 892 7548 Email: marcus.toft@duni.com Website: www.duni.com

M arketplace

Ke ep in g i t co o l

Rakesh Tiwari, regional accounts and distribution manager, UAE, Oman and Qatar, Welbilt, tells us what’s new in the fridge business.

Which is your best-selling fridge?

Koldtech, a subsidiary of Welbilt, specialises in refrigerated products and cold rooms and provides customised refrigeration solutions ranging from standard upright and under counter refrigerators, display showcase and customised wine chillers to walkin coldrooms. Koldtech’s best-selling products include chocolate showcases and open refrigeration display showcases.

What is unique about it?

Meeting the demands of todays professional foodservice industry, Koldtech launched the M Series reach-in refrigerators and freezers as well as the under-counter versions in 2017.

The brand new M-series upright with two and four doors gives generous volume usage of 600 and 1,200 litres respectively. The M

Contact details Tel: +971 4 326 33 13 Email: info.me@welbilt.com info.koldtech@welbilt.com Website: www.welbiltasia.com Series is easy to maintain and energy-efficient with a built-in digital control system.

The product also enhances efficiency in your kitchen, with its top-mounted refrigeration and recessed evaporator coil design allowing more storage space. Designed to serve heavy professional use with robust construction and hygienic interior corners, they are easy to clean and to maintain.

In open kitchen concepts, which are becoming very popular today, Koldtech prod-

ucts incorporate aesthetic designs while offering functionality and performance excellence to our customers. Our refrigeration showcases can be customised and designed to suit the theme of the dining area.

They have highly polished finishing and high-quality refrigeration systems to ensure the products are kept in top condition.

What are the latest trends in fridges?

Refrigeration technology has never stopped evolving, Koldtech has always worked with the focus of keeping food fresh and safe for consumption. The equipment is designed and manufactured to cater to different needs of the modern foodservice businesses. It is no longer a piece of stainless steel equipment inside the kitchen, but a piece of art at the front of the house.

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In profile

Everything you need to know about

kitchen contracting

We speak to Wisam Nabulsi, managing director, Chefs First Equipment Trading on how to set up the perfect kitchen.

One of most important success factor of any person or product always lies behind the scenes and in the case of an F&B venue, that is the kitchen where the taste and identity of the place is created.

Essentially the kitchen then becomes one of the most important factors in running a successful outlet and there is plenty that could go wrong in the kitchen in terms of design and equipment which is why kitchen contracting is one of the first steps restaurant operators should look into before building their new venue.

“When we say we are kitchen contractors, not many people know what it is.

Any place that serves food on a commercial scale is our client. We are present in the UAE, Saudi Arabia, Qatar, Kuwait and Morocco. Most of our clients hire kitchen design consultants for a certain quality of execution and that is our strength. We sit with the chef and the restaurant operator to understand what they need and turn it into a kitchen,” Wisam Nabulsi, managing director, Chefs First Equipment Trading says.

“Our work involves a lot of different factors besides food and beverage, it is also electrical, mechanical and technical.

We understand what the client needs and work with 50-60 different manufacturers from across the globe, coordinate different elements and give the client the complete package.”

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Wh at' sI nc ook profi ni le g?

With clients including Waldorf Astoria The Palm, Vida Hotels and three Address properties in downtown Dubai to name a few, Chefs First also takes responsibility of the training, preventive maintenance and warranty of the equipment post installation.

However, operators in today’s market are not fully aware of the importance of planning the kitchen in advance.

“It is very common for clients to have an idea, book a location, start rolling out their concept and involve a kitchen supplier two or three months down the line.

They then start drawing the plans and realise the location does not have the power, the ventilation or the technical element at all,” Nabulsi says.

“There have been cases where projects have been totally scrapped only because the space can’t support the kitchen requirements. The idea is to involve kitchen suppliers early in order to avoid any surprises,” he adds.

“Sometimes you need 200kw for your kitchen but they have only 50kw, there are other elements too, lighting, fuel and much more. You might have a great location but you need a location that supports your operation.”

The market in Dubai has become very competitive with everyone wanting a piece of the business, this means there is an oversupply in the market.

“In this situation there is a downwards pressure on margins and budgets are becoming lesser and lesser. At the end of the day most clients will go for the cheapest options, we advise them on what are the best equipment’s to save their costs too,” the managing director says.

“Initial purchase price is not the way to look at it. Sometimes clients do not plan well and are in a situation that they have to purchase items from whoever has it in stock and that compromises quality,” he adds.

An example of cost saving equipment is the MKN flexi chef, one of the brands Chefs First works with.

“The most modern piece of equipment we have right now is the MKN flexi chef which saves 40% of the time. It is a very intelligent piece of equipment and you can program it how you want. This is how technology helps in the long run, giving more output in good quality is what people want,” Nabulsi explains.

“You eventually lose a lot of money

if you do not plan well because of the delays and wrong estimation. You hire the staff and pay salaries before opening the venue, we see this a lot. Authority approval is a big thing. Most restaurant owners are not aware of the ones that are needed so they sort out everything and then the authorities say they cannot have this, you have to build it another way. It has a serious impact on the program, work, time, money, everything.”

These approvals include ones from the Civil Defence and Food Control Authority.

“The requirements from the Civil Defence in Dubai are the highest in the region but there is still some catching up to do. We always know what regulations are coming because this is our job. I have seen a basin right next to a fryer and that is a basic fundamental that people should know, there is water and hot oil, if you accidentally spill, it creates a fire. You would be surprised at how many people do not know that,” Nabulsi says.

“Going back to what I said, saving costs is not an initial decision, it is a long term one which is where we come in.

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In F ocus

Clean Slate

Abdulhadi Chalak, country manager, Boecker UAE tells us why hygiene and food safety should be on the top of the agenda for food and beverage businesses.

Tell us about the company.

Boecker is the Middle East’s largest public health company. It provides a holistic range of products and services in pest management, food safety, biosecurity and health and safety across Lebanon, the United Arab Emirates, Qatar, Saudi Arabia, Jordan and Kuwait.

Since its inception in 1994, Boecker has followed the highest international standards across its services. With continued development across the UAE, Boecker has been expanding its operations to Ajman and Fujairah in addition to its offices in Dubai, Abu Dhabi and Sharjah.

How important is hygiene in the F&B market?

Food safety and hygiene in food facilities are of paramount importance. If caterers fail to provide a clean and hygienic environment for their customers, they risk damaging their brand and reputation.

Hygiene, however, is more than just about cleaning surfaces; it should also address the threats that are not visible to the naked eye, like germs that could transfer from one area to another and put the health of employees and customers at risk. Therefore, particular care must be taken to minimise the risk of infection or bacterial intoxication within the food service system.

What is the standard that is set in the UAE for hygiene?

Hygiene is one of the main concerns in the UAE that is being strictly looked into by all entities. Government efforts and the elaboration of food 58

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safety programmes has resulted in rapid progress in global food security and hygiene over the past years, which has also contributed to the increased efficiency of food systems and improvements in the nutritional quality of food.

What consequences does an operator face if they do not match the kitchen safety and hygiene requirements?

The UAE law has imposed stringent standards and regulations for maintaining the safety and quality of food. This

I n F ocus

is to ensure the protection of public health and consumers. The law imposes strict penalties on those found to be endangering food safety across the UAE.

How does Boecker contribute in such situations?

Controlling hygiene is one of the main pillars of Boecker’s food safety line of business. We work closely with our clients for the implementation of food safety management systems such as Hazard Analysis and Critical Control Points (HACCP) and ISO 22000.

Moreover, Boecker has launched its own quality certification, the Q-Platinum Award (QPA) which is directed to small and medium food establishments. The QPA programme complies with all local regulations and has secured the international assurance of the Chartered Institute of Environmental Health (CIEH) in the UK, an accrediting body for food safety.

What services do you offer your clients?

As a leading pioneer dedicated to safeguarding communities against public health concerns, Boecker has developed an array of services and sustainable solutions related to pest management, food safety training and consultancy and bio-security services for B2B and B2C segments. We are continuously working on expanding our brands portfolio to cater to the different needs of our clients by providing them with more valuable services like mystery shopper and kitchen audits. Furthermore, we have added new training services related to occupational health and safety, first aid trainings and housekeeping courses.

Explain food safety.

Food safety is about proper handling, storing and preparing food to prevent infection. Preparation of food requires attention to raw materials, personal

hygiene, kitchen hygiene and most importantly time and temperature control of all food-handling operations including cooking, cooling, and distribution. Ensuring safe food requires management and control of microbiological, chemical and physical hazards. In addition, cleaning and disinfection programmes must be established to ensure the correct hygiene standards are implemented and to reduce the risk of food borne diseases.

What challenges currently stand in the F&B market in terms of food safety?

The F&B sector faces diverse and very complex challenges in adopting food safety management systems. Some of these challenges are due to the lack of reliable resources and technical expertise, as well as cultural and language discrepancies among food handlers.

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In F ocus

How can consumers ensure that the food at a venue is clean?

End users can check overall cleanliness of the premises, they can also notice personal hygiene of staff. Moreover, they can look out for any certification related to food safety management systems.

How many companies do you currently work with?

Boecker has developed a culture of partnership with all its stakeholders.

For more than 24 years, we have been serving more than 30,000 clients all over the Middle East and GCC region across different industries.

How do you ensure your clients are following proper safety and hygiene standards?

We do regular unannounced audits, we put in place a detailed system of documentation and follow ups, provide 60

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staff trainings, regular management review meetings and reports and corrective actions are put in place. Our experts provide assistance according to our customers’ requirements while informing them about regulations. Moreover, Boecker QPATM has been tailored to small and medium food establishments as a simple, yet highly efficient, food safety management system that monitors practises, from receiving raw materials to delivering end products, and provides valuable information that confirms to owners that hygiene policies, standard operating procedures and best practises are being properly implemented.

What are Boecker’s plans for 2018?

We are proud to say that Boecker has won the Best Food Safety Training Provider Middle East at the UAE Business Awards

by MEA Markets. Our umbrella of services includes pest management, food safety and

bio-security which make us stand out from the competition. Meanwhile, Boecker is working towards achieving its long-term strategy which is expanding our physical availability in the region, striving for business excellence, increasing mental availability, providing constant innovative solutions and developing our human resources.

Are you launching any new services?

Boecker is constantly working to develop products and services to reinforce its core message of providing sustainable solutions for hygiene that protect people’s lifestyles and keeps their businesses safe. We are excited to announce that we are enhancing our portfolio by adding a new service of improving indoor air quality through cutting edge-technology of air duct cleaning combined with a disinfection treatment that reduces pollutants like molds and other allergens.

Spill the beans

As of 18 March 2018, Jumeirah Restaurant Group has gone 100% plastic-free and we spoke to Emma Banks, general manager, Jumeirah Restaurant Group on why they are going green.

Sp i ll t h e be an s

Why did you take the decision to go plastic free?

We have gone straw less with a commitment to becoming as free from single-use plastic as possible, further strengthening our commitment to the environment with the announcement of a company-wide ban on single-use plastic straws, swizzle sticks, stirrers and toothpicks across all our food and beverage outlets.

In the past year there has been growing awareness of the scale of plastic pollution around the world, which is causing widespread damage to our oceans, habitats and food chains. It is now clear that we can’t recycle our way out of the plastic problem, and banning the use of indestructible plastic packaging for food and drink products is the only option and the onus is on the F&B industry, as a leading contributor to plastic pollution and waste, to take a stand and deliver meaningful change.

How will it benefit the company?

In this day and age, consumers expect more from brands, and by taking plastic away from our operations, we as a company are rethinking our approach to our environmental positioning and aligning our beliefs with that of our customers. While this isn’t a cost-saving operation – the alternatives are actually more expensive than plastic – we are able to gain further experience in entrepreneurship.

How will it benefit the consumers?

The health and environmental effects for the consumer can’t be stressed enough.

Evidence of plastic’s harmful effects is growing – plastic acts like a magnet for 62

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toxic chemicals in the environment and breaks down into tiny pieces that are capable of passing through animals’ gut walls and into their body tissue. The United Nations has previously warned that its presence in foodstuff can increase direct exposure of plastic-associated chemicals to humans and create a risk to their health, so it is vital that we take action as a whole.

How have the consumers reacted?

It is very clear that the public wants an alternative to plastic packaging, straws and utensils. If anything, the public’s opposition to plastic will only grow stronger as time goes by. We have seen an extremely positive response to our ban so

far and our plastic amnesty at The Noodle House was very well received. We had more and more customers coming in all day long with online praise flooding in. As we roll it out across the whole group, we expect to see many more happy diners.

What plastic items were you using and how have you replaced them?

Jumeirah Restaurant Group now only offers environmentally-friendly straws which are either made from paper, corn starch or bamboo – we use all three products across our outlets, depending on which straw fits which drink. The corn starch straws use new technology and are 100% biodegradable and compostable within 180 days.

Ireland’s dairy industry.

Your sustainable source.

Origin Green, Ireland’s national food and drink sustainability programme is our commitment to a safe, secure food supply far into the future. Central to Origin Green, is the Sustainable Dairy Assurance Scheme (SDAS), the first national dairy scheme of its kind, an independently verified and internationally accredited programme.

Ireland’s temperate climate, abundant rainfall and tradition of family farming have resulted in a grass-fed system with cows grazing outdoors 24 hours a day up to 300 days a year. Ireland’s dairy farmers participate in the SDAS programme, where consistent audits and continuous improvement ensure a sustainable supply of quality milk.

So make sustainability key to a reliable dairy supply for your business. Visit OriginGreen.ie/Dairy to learn more.

The world’s first national food sustainability programme