Catering News ME - November 2016

LEADERS IN F&B AWARDS The much-anticipated shortlist unveiled

FEEDING THE FUTURE Metropolitan Catering’s AED30 million refurbishment

JUICING UP Why the juicing trend is still going strong

Connecting F&B professionals with industry knowledge NOVEMBER 2016

ing m r o f s n a r t s rms i o f t ast a E l p e l y d t r d i a p M d e in th f thir o t e e k s r i r a e m h y t r live How the food de

Contents

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8 WHAT’S COOKING? SIAL 2016 returns with enhanced event line-up; Abu Dhabi’s The Galleria unveils Dining Collection; Coffee Planet to expand with new franchise concept.

20 EVENT PREVIEW: THE SHORTLIST The much-anticipated Leaders in F&B Awards shortlist is unveiled.

26 COVER STORY The Food Delivery Revolution: how the rise of third-party platforms is transforming the food delivery market in the Middle East.

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32 MAKING SAIL Sailor Jerry global brand ambassador Paul Monahan says Dubai is an important port of call for the beverage brand.

36 FEEDING THE FUTURE A multi-million-dollar refurbishment has increased Metropolitan Catering’s capacity from 500 to 45,000 meals per day, opening the doors to myriad business opportunities.

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

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CEO Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net Senior Sales Manager Nick Clowes Nick@bncpublishing.net

Editor Crystal Chesters Crystal@bncpublishing.net

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Art Director Aaron Sutton Aaron@bncpublishing.net Marketing Executive Mark Anthony Monzon Mark@bncpublishing Photographers

Audrey Hastings Neville Hopwood Hayder Al-Zuhairi

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40 FOOD TRENDS: JUICING Catering News explores why juicing, once considered another diet fad, is still going strong in the Middle East.

44 ROUNDTABLE MLA and Truebell gathered a group of chefs to explore the increasing importance of provenance and traceability of meat products.

52 PRODUCTS The Middle East’s freshest meat and coolest freezing equipment.

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Catering NEWS ME November 2016

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Editor's Letter

Delivering the goods The Middle East is fertile ground for food delivery, and over the past few years has welcomed a number of new market entrants looking to take advantage of this. For example, in September this year, UberEATS, which follows a similar model to Deliveroo with a network of drivers that pick up and deliver food on behalf of restaurant partners, added Dubai to its network of 32 global markets. Customers already using the car-hailing Uber app can simply log into their existing accounts to order from hundreds of Dubai restaurants, meaning that ordering food has never been more convenient.

However, for those businesses that were already taking full advantage of the strong regional delivery economy with their in-house couriers and operations, the emergence of third-party platforms has given rise to several challenges. Restaurants must pay commission fees to work with these well-oiled machines, in addition to facing pressure from consumers to deliver

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Catering NEWS ME November 2016

better quality food as the thirdparties raise the bar higher. With the likes of Deliveroo and UberEATS promising average delivery times of around 32 – 34 minutes, restaurants taking 45 – 60 minutes to reach their customers risk losing direct business. That said, by working with partners, restaurants are also benefitting from increased exposure and reach, which is having a positive impact on dine-in and delivery volumes all round.

With the UAE delivery and takeaway market currently valued at AED12.9 billion, and set to increase by 31% by 2021 – representing an annual growth rate of 6% – delivery will continue to be big business and only the strongest will survive. However, according to the experts, consumers rather than restaurants or third-party delivery platforms, will be the biggest winners in the end.

Enjoy the issue, Kind regards Crystal

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

Crystal Chesters Editor

P10: Host Milano //P11: Coffee Planet franchise concept // P12: Dineequity debuts Applebee's brand evolution//

What's cooking?

For all the latest News, Visit www.hotelnewsme.com Follow us on Facebook for up-to-the-minute breaking news Read the latest edition on www.hotelnewsme.com

Events

SIAL 2016 returns to Abu Dhabi with enhanced event line-up

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IAL Middle East 2016, a professional trade exhibition for the food, beverage and hospitality industries, returns to Abu Dhabi National Exhibition Centre (ADNEC) from 5-7 December 2016.

Global food innovation, food security and the latest industry trends will headline the calendar of events at the 7th edition, with a new series of conference sessions covering topics such as organic food, own label opportunities, food fraud, city farms, GM food issues, halal and wastage.

Thamer Al Qasemi, chairman of the organising committee of SIAL Middle East 2016 commented: “Food imports into the Middle East are expected to reach US$35.2 billion by 2020 according to a report from BMI, and the F&B sector is vitally important to the region on many fronts. Not only do we depend on imported goods on a daily basis but, as consumer tastes and awareness develop, we are seeing a shift in product demand and expectations.

"Last year saw record numbers visiting the show; this year some 22,000 senior decision makers from major food companies, representatives from F&B outlets and hotels, food retailers, government officials, dis8

Catering NEWS ME November 2016

tributors, importers and exporters, and hosted VIP buyers are expected to attend the event.”

New this year is the Alen Thong Golden Coffee Pot Young Chefs Challenge, part of the La Cuisine culinary showcase, which attracted more than 650 competing chefs in 2015.

The challenge offers young local chefs the opportunity to share their gastronomic talents in a live competition environment.

Returning for a second year is the Abu Dhabi Food Security

Roundtable series, which will see government officials, CEOs and industry experts debate ways of ensuring the availability of affordable, sustainable and nutritious food for the region.

Another annual feature, the SIAL Innovation Area, showcases new products, providing an opportunity for attendees to learn about upcoming sector trends, as well as playing host to the SIAL Innovation World Champions from around the world.

The World Tour exhibit will

return with displays by top food journalists from around the world highlighting the latest food trends and related statistics, in addition to the Regional Barista & Latte Art Championships.

The 35th edition of The Mercurys, an awards ceremony for travel catering will take place during SIAL on 5 December, with accolades covering the best airline meals, service concepts, food products, beverages and equipment.

The event is organised in cooperation with Abu Dhabi Food Control Authority, and supported by Abu Dhabi Chamber as Host Sponsor, Emirates Business Group and Al Rawabi as Silver Sponsors, Lulu as Retail Partner, Etihad Airways as Official Airline; Emirates Culinary Guild and World Association of Chefs, as Culinary Partners.

Joanne Cook, managing director, SIAL Middle East commented: “In 2015 we welcomed in excess of 926 innovative exhibitors and more than 15,000 passionate trade professionals for three days of business, networking and knowledge sharing. We are confident that this year will represent the next phase of growth and development for the region’s F&B industry.”

What's cooking?

Outlets

Abu Dhabi’s The Galleria unveils new Dining Collection

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uxury shopping and dining destination The Galleria will roll out its Dining Collection portfolio with the opening of La Petite Maison, Roberto’s, Coya, Nusr-Et, Loca, Eat Greek, and Sa-Mar. The restaurants – marking their debut in the UAE capital – will open between Q4 2016 and the end of 2017.

Daniel Parry, managing director of Gulf Related commented: “The Galleria continues to affirm its position as the luxury shopping destination of Abu Dhabi; we are very excited to enter the next phase of our journey. Creating The Dining Collection and bringing together world class brands, will further enhance our lifestyle offering and revolutionise the culinary scene of the capital.”

The new restaurants join the existing portfolio of dining experiences in The Galleria: Zuma, Bentley Bistro & Bar, Nolu’s, Almaz by Momo, and Emporio Armani Caffe.

This is in addition to the signature restaurants in the Rosewood Abu Dhabi, Sambusek and Dai Pai Dong; and Butcher & Still and Cafe Milano, to open in Four Seasons Hotel Abu Dhabi at Al Maryah Island.

Charles Martinez, general manager of The Galleria and VP of Gulf Related said: “This is incredibly important news for the capital. Abu Dhabi’s dining scene has been progressing solidly over the past few years, but this will propel it forward into the spotlight.

“Each of the restaurants have been chosen as a result of their outstanding quality, unique brand values and overall commitment to innovation. The expansion of The Dining Collection will allow us to redefine ourselves as a luxury shopping and dining destination.”

The Galleria on Al Maryah Island, which opened in August 2013, houses 130 retailers and licensed and unlicensed chefdriven restaurants and cafes.

Developments

Seven F&B outlets open at Nakheel’s AED120mn Club Vista Mare

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even F&B outlets have opened at Club Vista Mare, Nakheel’s AED 120 million beachfront dining and leisure complex on Dubai’s Palm Jumeirah, first announced in February 2013.

Cuisine on offer includes Italian, Middle Eastern, European, American, Nikkei (Peruvian-Japanese) and Ethiopian, with a variety of new brands represented.

Nakheel chairman Ali Rashid Lootah said: “Club Vista Mare is yet another unique addition to our evergrowing range of new projects at our flagship project, Palm Jumeirah.

“We have delivered an exceptional new venue that offers a diverse collection of dining options in a stunning setting, and further enhances Palm Jumeirah’s position as a world-leading destination for spectacular waterfront recreation.”

Breeze is a beach grill con-

cept, including a raw bar and deli counter, while Aji offers Nikkei cuisine.

The other outlets are premium seafood restaurant Ibn Al Bahr; Abyat, which serves traditional Arabic cuisine; The Tap House, with modern European cuisine and American comfort food; Simply Italian, serving traditional Italian fare; and Gursha, the first Ethiopian restaurant in the area.

Located between the Shoreline Apartments and Tiara Residences on the eastern side of the island, Club Vista Mare spans 50,000ft2 and seats 2,000 guests at a time.

Each restaurant has indoor and outdoor terrace seating, with some featuring seating on the beach. There are 250 parking spaces available.

The Club Vista Mare F&B complex complements Palm Views East and West, two Nakheel-owned restaurant destinations that opened on Palm Jumeirah last year.

November 2016 Catering NEWS ME

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What's cooking?

Advertorial

Host Milano and the Middle East: A closer partnership for resilient markets

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n the hospitality and foodservice industry, the spotlight is increasingly on the Middle East, which has become a well-established international market. The Gulf countries boast some of the highest standards of living and largest proportions of expatriates in the world (up to 90% in the UAE). Foodservice is a fundamental part of the region’s lifestyle, with consumers regularly eating out. As competition in the sector grows, it is crucial for businesses to stay ahead of the curve, with the latest industry trends, products and intelligence.

So where should Middle East hospitality, foodservice and retail players look for inspiration? Taking place once every two years, HostMilano, the world’s leading exhibition for food, equipment, and coffee, showcases the latest developments, quality and innovation in the industry. With the backdrop of Milan, the recognised capital of Italian style and one of the global reference cities for the food industry – particularly in the wake of the food-themed Expo 10

Catering NEWS ME November 2016

Milan 2015 – the event returns on October 20 – 24 2017 for its 40th edition.

The key to HostMilano’s success is its unique exhibition concept, based on three macro-areas: Foodservice Equipment with bread, pizza and pasta; Bar, Coffee Machines and Vending with gelato-pastry and coffee-tea; and Furniture and Tableware.

The macro-areas combine insights into the single segments of the most specialised trade fairs with an unparalleled overview of the whole industry, thus creating new business opportunities, thanks to synergies between contiguous segments.

Set to take place in the modern and functional FieraMilano fairgrounds at the Rho district, Milan, more than 1,150 companies have already confirmed participation, 42% of which are international players from 44 countries. The next edition will see new entry countries in attendance, such as Egypt and South Africa, as well as the top ten manufacturing countries. In addition to Italy, these are Germany (growing by 43% compared to the same period before the

previous edition) followed by Spain, the US, France, the Netherlands, the UK, Switzerland, Greece, Portugal and Sweden. The United States will be present with an official delegation endorsed by the US Department of Commerce Commercial Service.

As of today, the delegation includes some 44 companies, which demonstrates a 77% growth compared to the same period prior to the last edition.

Exhibitors will meet more than 1,500 high-profile buyers from all over the world.

Together with North America, the Middle East will be a key focus of the 2017 edition.

Top-level business matching is ensured by a pre-set agenda of meetings built upon one of the most detailed matching engines in the industry. Meanwhile, a rich calendar of events, workshops, cooking shows and world-class competitions will complete the visitor experience at HostMilano 2017 – a not-to-be-missed experience for all hospitality professionals.

For more information, go to: http:// host.fieramilano.it/en

What's cooking?

Franchise

Coffee Planet to expand with new franchise concept

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AE coffee roaster, Coffee Planet, has launched its new franchise concept in the wake of the brand’s refreshed look.

Available in café, kiosk, cart and vending format, the new franchise model is designed to meet consumer demand for 100% Arabica specialty coffee and expert know-how.

With current franchise outlets in the UAE, Qatar, Pakistan and Malaysia, the new concept is aligned with Coffee Planet’s strategic aim to increase its global presence with franchise partners.

Coffee Planet managing director Robert Jones commented: “The launch of our new franchise concept marks a milestone achievement, as we continue to update areas of the business as part of our wider rebranding strategy.

“We have dedicated significant time and investment to enhance our ability to deliver freshly roasted, 100% Arabica specialty coffee to everyone around the world and our improved franchise model is

aligned to this vision. We look forward to welcoming partners to join the Coffee Planet family as we embark on our coffee journey, with the aim to continue to grow in years to come.”

Incorporating a touch of Coffee Planet’s Arabian heritage, the cafe design features a tribute to the UAE’s most iconic buildings.

Inspiration has also been taken from the crop-to-cup ethos of the brand, with warm, earthy tones, exposed brick, brass, black tiling and wood finishes.

New partners looking to collaborate with Coffee Planet will receive support throughout the process from franchise conception to the launch, and ongoing assistance.

This includes barista training, contractor selection, outlet design, operations and marketing guidance.

For further informationwon Coffee Planet and the new franchise concept, please visit coffeeplanet.com or email franchise@coffeeplanet.com.

Contact : rmorais@le-duff.com www.bridordefrance.com

Bridor Catering news September 2016.indd 1

November 2016 Catering NEWS ME 11 18/07/2016 11:14:15

What's cooking?

Branding Hospitality Qatar highlights importance of tourism to 2030 plan DineEquity debuts Applebee’s Horeca trade show, Hospitality Qatar 2016, took place at Doha Exhibition and Convention Centre (DECC) from 18-20 October.

Organised by IFP Qatar and licensed by the Qatar Tourism Authority (QTA), the event provided a platform for horeca suppliers to meet with hospitality professionals from the region. Thousands of visitors, including official VIP delegations from 10 participating countries, were in attendance. An

interactive B2B matchmaking platform was provided by the organisers to generate business opportunities. Event features for the 2016 edition included the Mocktail Competition, sponsored by Lamborghini Luxury Energy Drink; Salon Culinaire, organised by the country’s F&B professionals to showcase trends and innovation in food and beverage; and a series of workshops covering pertinent industry topics.

Taste of Abu Dhabi returns in November Taste of Abu Dhabi returns to the UAE capital on 10 – 12 November with a line-up of celebrity chefs, including India’s famous Sanjeev Kapoor, top UK chef, Ed Baines and Taste of Abu Dhabi regulars, Jenny Morris and Josh Stanzl. The chefs will take part in the Chefs Theatre and Cooking Challenge alongside some of the region’s best-known culinary names – Mohammad Orfali, Deema Hajhawi and Tarek Ibrahim – who are headlining the event for the first time. Etihad Air-

ways’ exclusive Chefs Theatre will see international and Michelinstarred chefs taking centre stage, while the new Cooking Challenge will test visitors’ culinary skills against the headline acts.

Winner of S. Pellegrino Young Chef 2016 crowned at Milan final

Mitch Lienhard from the USA was crowned S. Pellegrino Young Chef 2016 at the grand finale of the event in Milan on 15 October.

The final stage of the competition saw 20 of the most talented young 12

Catering NEWS ME November 2016

chefs from across the globe compete for the coveted title, including Gregoire Berger, head chef at Ossiano, Atlantis The Palm, who won the S.Pellegrino Young Chef 2016 regional challenge for the Middle East and Africa. The winner, Lienhard, who was mentored by chef Dominique Crenn, took first place with his signature dish, roasted duck with spiced orange and yam, which he explained to the jury was a reminder of his home state of Michigan, with the scent of burning leaves and maple.

brand evolution in Middle East

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ineEquity, one of the world's largest full service restaurant companies and franchisor of Ihop and Applebee’s hosted the grand opening of Applebee’s Festival City on 11 October, showcasing its first Middle East restaurant created under the new brand evolution.

It was created following a survey of more than 2,000 Applebee’s and Ihop consumers worldwide, which unveiled that customers are seeking a more emotional connection with the brands.

On the sidelines of the opening ceremony, DineEquity president Daniel del Olmo told Catering News Middle East: “We’ve created what we think is a great representation of contemporary America today, but adapted to the local needs and flavours of our guests in the Middle East.

We couldn’t be more proud of this latest execution in Dubai Festival City.

“The ultimate objective was to become a backdrop for celebrating every moment you have in life with your family and friends, offering a great ex-

perience, great food and a great smile, ultimately to bring your celebration to life.”

The brand evolution comes as the company plans to double its Middle East portfolio over the next five years. With 50 restaurants open and operating in the region across Ihop and Applebee’s brands, another seven are set to open by year-end 2016, and the portfolio will reach more than 100 restaurants by 2021.

Julia Stewart, DineEquity chairman and chief executive officer commented: “The Middle East is probably one third of our international business and it’s very important internationally. It is one of our key focuses for the next several years. The UAE and Saudi Arabia are real growth markets, in addition to Bahrain, Kuwait and Qatar. We are working with our partners trying to find the right growth trajectory.”

All of DineEquity’s business outside of the US is franchised, and the company is currently growing with 70% of its existing franchisees internationally, and continues to seek new partnership opportunities.

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New places

THE EXPERIENCE

BY REIF OTHMAN Reif Othman, director of culinary at R.A.W. Galadari Holdings & Absolute F&B Facilities Management showcases his newly opened 12-seater luxury chef’s table concept, The Experience By Reif Othman Please describe the concept of The Experience in your words?

When I first came about the idea for The Experience, I wanted to bring New York chic and a contemporary feel to Dubai.

At The Experience, you will feel that you have stepped into someone’s home – my home. It has a cosy, urban apartment atmosphere, which isn’t typical of any restaurant or chef’s table in Dubai. It’s a place where you can feel comfortable, casual and relaxed.

s t c a f e h T

37th l Dubai, H Hote : n r io e t w Loca ffice to floor, o er 2016 : Octob d e n e p Date o atron: Chef p man Reif Oth

What are the signature items on the menu?

There is no signature dish at The Experience. I create the menu on the day with fresh produce from all over the world, so the menu concept itself is a signature of The Experience.

Who designed the interiors and how do they reflect the concept?

To bring my ideas to life, I worked closely with the incredible design duo Laith and

The venue is located on the 37th floor of H Hotel Dubai

CHEZ SUSHI, JEDDAH

LA MôME

IL BORRO

Chez Sushi has opened its third international outlet in Jeddah, Saudi Arabia, in partnership with Lamya Attar Co., part of the Attar Group. It marks the brand’s first outlet to open in the Kingdom. Chez Sushi’s ‘Let’s Roll’ concept allows customers to customise their maki rolls in addition to the regular menu. The flagship Chez Sushi opened in 2013 and today there are six branches in total across Dubai, Muscat, Bahrain and now KSA. LOCATION: Prince Sultan Road, Jeddah, Saudi Arabia OPENING DATE: 3 October

La Môme offers Dubai a taste of 1950s and 60s vintage France. With a focus on seasonal, fresh ingredients, entrées include fois gras on brioche and French escargot dressed with parsley butter, while full roasted pigeon, beef bourguignon and ‘The original steak tartar’ are some of the mains on offer. Desserts include Toblerone chocolate mousse and crème brûlée. The culinary team is headed up by executive chef Johann Dudemaine.

LOCATION: Nassima Royal Hotel, Dubai OPENING DATE: 1 October

Il Borro Tuscan Bistro, the first international venture from Il Borro, a 1000-yearold Tuscan estate owned by the Italian Ferregamo family and stretching over 700 hectares, will open in Dubai this year.

The Bistro will be supplied with produce from the Il Borro estate, and has a modern Tuscan menu created by executive chef Andrea Campani, while Maurizio Bosetti is resident chef at the venue. The bistro’s private dining room features a cooking station with a bespoke menu.

LOCATION: Jumeirah Al Naseem, Dubai OPENING DATE: December

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New places

Fatima, who are part of the Absolute F&B facilities management LLC team.

Reif Othman

What is the biggest operational challenge you face?

As a business model it’s tough as you have your overheads and operational commitments. Design of the menu is à la minute and I’m working with just one waiter to serve the dishes: everything from cooking, to explaining the dishes and service will be done by me and my chefs. The plus side is having the freedom to express myself with the food.

How will the venue compete on the Dubai market?

The Experience is a new concept for Dubai – there aren’t any competitors to my knowledge that offer a 12-seater restaurant and such personalised service.

The ultimate goal of The Experience is to allow guests to appreciate good quality produce.

The Experience

CHIPPY’S

HABIBI BURGER

SMITH’S CATERING

Authentic British Fish and Chips shop, Chippy’s has launched on Dubai’s Palm Jumeirah. With the head chef hailing from Liverpool in the north west of England, Chippy’s features a traditional British seaside menu of battered cod and chips, sausage dinner with mushy peas and gravy, freshly baked cheese and onion, chicken and mushroom pie, steak and kidney pie, and the classic chip butty.

Chippy’s can be ordered directly or via Zomato and Deliveroo.

LOCATION: Palm Jumeirah, Dubai OPENING DATE: 9 October

Homegrown Dubai concept Habibi Burger offers regional favourites of burgers and mezze. Menu highlights include the restaurant’s 4oz homemade burgers and traditional mezze plates, from fattoush to kibbeh. The beverage selection includes Oreo cheesecake milkshakes or healthy smoothies, such as the ‘Earth Goddess’ – avocado, spinach, apple, agave syrup and almond milk; and the ‘Rising Sun’ – carrot, ginger, apple, orange juice and agave syrup. The open-plan restaurant’s interior features retro colours and stripped wood.

LOCATION: Dubai Marina OPENING DATE: 12 October

Smith’s Catering offers dine-in, delivery and event catering. The menu features British classics such as cottage pie, roast beef and yorkie wrap with gravy, and Eton mess, while the catering menu has Somerset cheese and Branston pickle straws from the ‘Nibbly Bites’ section, in addition to salads, platters, and bakery items.

A British carvery, High Tea and a children’s menu are also on offer. Smith’s Catering is the concept of Selina Waterman-Smith, a British Dubai-based entrepreneur.

LOCATION: Cluster Y, Jumeirah Lakes Towers, Dubai OPENING DATE: 12 October November 2016 Catering NEWS ME

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Talent

Mix and Match

Andrii Osypchuk, bar manager, Gaucho Dubai reveals his tricks of the trade: passion, creativity and inspirational colleagues Describe your first ever role in the F&B industry?

I started my hospitality career as a waiter when I was 19 during my university years in order to make some extra cash.

Who has inspired you most in your career?

Work Experie nce

January 2016 - present: Ba r manager Ga Dubai ucho December 2014 - January 20 16: Head barten Blasé Dubai der April 2014 December 2014 : Bartender, Su Conrad Duba ga, i

When I was a waiter at university, all the bartenders were doing some amazing bottle tricks and insane cocktails and I wanted to be like them. Then I got the chance to get behind the bar where I met some of the most talented mixologists known to date.

With their passion and creativity, they really inspired me to grow and to come up with some of my own cocktails, which are known internationally.

don, New York and Hong Kong. In Dubai you can find some of world’s top bartenders who are global trendsetters.

faces of my customers when they are drinking my cocktails; it gives me a great feeling every time.

What is the biggest challenge of your role?

What tip would you share with new staff starting out in the F&B industry in the region?

How do you view the F&B scene in the region?

What is your favourite aspect of the role?

The F&B industry in Dubai has now grown into one of the world’s best, along with Lon16

Catering NEWS ME November 2016

I really couldn’t tell you as I’m in this industry to challenge myself on a daily basis – the more challenges I am faced with, the more creative I become.

To use my creativity and to blow people away. I love seeing the reactions on the

I wouldn’t be where I am now if I didn’t have people who took the time to teach me the basics. But you really have to be passionate about this game. I don’t look at this as a job; I look at it as a way of life. Train hard, attend as many masterclasses as you can, experiment, make mistakes and try to work with people who inspire you, like I did.

Talent Millennium Plaza Dubai hires executive chef

Amit Jha has been appointed as executive chef of Millennium Plaza Hotel Dubai. Jha holds a bachelor’s degree in hotel management and international hospitality management and has 15 years of culinary experience. He previously held positions in New Delhi with Taj Mahal Hotel and Hyatt Hotel and also worked with Carnival Cruise Lines in Miami. Most recently, chef Jha was executive sous chef at Crowne Plaza Sheikh Zayed Road, Dubai.

New F&B director for Ramada Plaza Jumeirah Beach

Rotana’s chef Kaesta Mcfee promoted to cluster executive chef role

Huib Hendrix is the new F&B director of Ramada Plaza Jumeirah Beach. In his role, Hendrix will provide strategic leadership and execution for the hotel’s F&B concepts, which include Fogueira Restaurant, Speakeasy Bar and Restaurant, Sama Lounge, The Lounge and the hotel’s allday dining restaurant, Shores. The Dutch national has worked with Starwood Hotels & Resorts’ Aloft, Four Points and Sheraton brands in Asia and the Middle East, and prior to his current role, was F&B manager of Dubai Marina Yacht Club.

Canadian national, chef Kaesta Mcfee, who previously held the role of executive chef of Centro Capital Centre has been promoted to cluster executive chef of Capital Centre Arjaan and Centro Capital Centre. He will lead a team of 36 culinarians and 15 stewards, who will assist him with operations of the hotels’ restaurant portfolios and meeting rooms. Chef Mcfee brings 20 years’ experience, having previously worked with hotel operators in Canada and Singapore.

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Opinion

NEXT-GENERATION VENDING Ghida Sarieddine, director of special projects at Royal Catering explains how the humble vending machine has been revamped to offer guilt-free, instant fulfilment

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ver the years, the vending machine has undergone quite a transformation – from a coinoperated, junk food icon, to an important distribution strategy for companies looking for a cost-effective way to get their products to customers.

In fact, nowadays, you can find almost anything in a vending machine and the one thing all the products have in common is that they are strategically placed in convenient locations that are relevant to the product being sold.

Healthy, fresh food vending machines, offering hot and cold options, are on the rise in offices, university cafeterias and busy waiting rooms. And why is this so? There are a few reasons actually, so let’s explore.

Firstly, food and beverage vending machines are a grab-and-go concept. What this means is that in a fast-paced environment, a conveniently placed vending machine immediately satisfies needs and enables customers to experience instant fulfilment.

They offer flexibility, don’t take up much space, and can be easily moved to high traffic, convenient locations. And as long as they are in an accessible area, and have access to an electrical point, they are good to go.

In addition, when compared to traditional retail solutions such as shops in a mall or on a street-front, vending machines are a lower cost option. The real estate is cheaper – naturally; the less space you use, the lower your rent.

Furthermore, because the real estate is cheaper, brands can afford to sell more products in more locations – thereby having the dual advantage of increasing brand awareness and exposure through 18

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Royal Catering’s 82L8 graband-go selection is available in vending machines

About the author Ghida Sarieddine is director of special projects for Abu Dhabi-based homegrown company, Royal Catering, which is currently introducing its new 82L8 grab-and-go food and beverage concept, offering healthy options for busy lifestyles.

multiple vending machine outlets.

One of the biggest cost savings, perhaps, is that aside from the stocking and maintenance of the vending machine, there are no other labour costs associated with the day-to-day operation of the machine – with service and payment the responsibility of the customer.

Also, they are designed with strong advertising value in mind and branded according to specifications. However, they can be designed in a way to complement the space they are in, or sit complementary to other machines that offer alternative options. This means the branding element can remain strong and the competitive landscape is somewhat controlled.

One of the greatest transformations and trends with the grab-and-go vending machine concept, however, is the growing inclination customers have towards healthy options. More and more, customers want to sustain an active lifestyle and access nutritious food without compromising on quality. So, suppliers need to think differently, creatively, and nutritionally – supporting public awareness of the connection between health and food.

Customers are looking for solutions for breakfast, lunch, dinner and everything in between. Salads, nutrient-rich sandwiches, vegetarian, gluten-free, and dairy-free options are in higher demand than ever.

And so, as we watch the same old vending machine tap into a whole new market, we do so knowing that this dynamic distribution point will continue to grow and change over the years – but all the time, responding to customer preferences for better choices.

Event preview

The Shortlist Catering News Middle East reveals the much-anticipated shortlist for the Leaders in F&B Awards

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he inaugural Leaders in Food & Beverage Awards garnered more than 330 nominations for the region’s best and brightest industry players across 20 categories, from Best Newcomer, to Leading Homegrown Restaurant Brand and Chef of the Year. Our panel of eight independent judges took on the arduous task of whittling the nominations down to the very best in class, and here we present the five shortlisted candidates for each category. The winners will be announced on stage at a glamorous ceremony on 9 November 2016 at Westin Dubai Mina Seyahi, with just 20 lucky winners to take home prestigious Leaders in F&B Awards.

Restaurant categories Sustainable Restaurant Award

Leading Homegrown Restaurant Brand

• Boulvar, Radisson Blu Dubai Deira Creek • Market Kitchen, Le Royal Méridien Abu Dhabi • Skye & Walker, Marriott Executive Apartments Dubai Creek • Smart Brat, Dubai • White Orchid, JA Jebel Ali Golf Resort, Dubai

• Bistro Des Arts, Dubai • Bull & Roo Hospitality & Investments • Fume Neighbourhood Eatery, Dubai • Nola Eatery & Social House, Dubai • Play Restaurant & Lounge, The H Hotel, Dubai

Healthy Restaurant Award • Gourmet by Kcal, Le Méridien Mina Seyahi, Dubai • Intersect by Lexus, Dubai • Mint Leaf of London, Dubai • The Cycle Bistro, Dubai • Ultra Brasserie, Dubai

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Catering NEWS ME November 2016

Disruptor of the Year • BilBayt • Chez Charles • Smart Brat, Dubai • Stereo Arcade, Dubai • The Salad Jar

Best Newcomer • Brothaus, Steigenberger Hotel, Business Bay, Dubai • Firebird Diner by Michael Mina, Four Seasons DIFC, Dubai • Lock, Stock & Barrel, Grand Millennium, Dubai • Ramusake, DoubleTree by Hilton Dubai Jumeirah Beach – The Walk • The Hide, Al Qasr, Madinat Jumeirah, Dubai

Event preview

#FnBLeaders @cateringnewsme

@cateringnewsme

Categ o ry s po ns o r s

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Official C ho c o l at e Sponsor

E x c l u s i ve wat e r pa rt n er

La signature France Bon Appétit Une identité forte, cohérente et gourmande JANVIER 2015

Best Interior • Aseelah, Radisson Blu Dubai Deira Creek • Bussola, The Westin Dubai Mina Seyahi • Coya Dubai, Restaurant Village, Four Seasons Resort Dubai at Jumeirah Beach • JB's Gastropub, Amwaj Rotana, Dubai • LaLuz, DIFC, Dubai

Leading Casual Dining Restaurant • Bazxar DIFC, Dubai • Bistro Des Arts, Dubai • Mythos Kouzina & Grill, Dubai • Reform Social & Grill, Dubai • The Sum of Us, Dubai

Judges

Leading Nightlife Venue • KLUB360º, Bahrain • Lock, Stock & Barrel, Dubai • MAD Yas Island, Abu Dhabi • WHITE Dubai • Zero Gravity, Dubai

Chef Heinz Beck

Leading Kitchen Contractor Leading Fine Dining Restaurant • Al Diwaan, Al Maha - A Luxury Collection Desert Resort & Spa • La Petite Maison, DIFC, Dubai • Ossiano, Atlantis, The Palm, Dubai • Pierchic, Al Qasr, Madinat Jumeirah, Dubai • Roberto's, DIFC, Dubai

• Chef's First • Elenco • Quality Kitchen • TSSC

Vikrant Rohatgi

Head of strategic and commercial intelligence, KPMG in the Lower Gulf

Leading Asian Restaurant • Asha's Dubai • Carnival by Tresind, Dubai • Gharana, Dubai • Indigo by Vineet, Dubai • Rang Mahal by Atul Kochhar, Dubai

Sacha Daniel

Group operations director, Solutions Leisure

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Event preview

Judges

People categories Leading Hotel F&B Director

Ali Sinaei

Managing partner, Roundmenu

• Niki Robinson Walsh, Taj Dubai • Simone Stanco, The Westin Doha Hotel & Spa • Ahmad Taher, Citymax Bur Dubai • James Thomson, Burj Al Arab, Dubai • Aldert Vanzyl, Radisson Blu Dubai Deira Creek

Chef of the Year Akshay Oberai Dosaj

Co-managing director, Purple Honey Group

Mark Patten

Senior vice president, food & beverage, Atlantis, The Palm

Helen Morris

Executive chef / senior lecturer, Emirates Academy of Hospitality Management

Rabih Feghali

Director, business development, Ròya International

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Catering NEWS ME November 2016

• Alain Devahive, LaLuz, Dubai • Tristen Farmer, Marina Social Dubai • Susy Massetti, The Palace Boutique Hotel, Bahrain • Uwe Micheel, Radisson Blu Dubai Deira Creek • Robert Rathbone, R Trader, Dubai

Pastry Chef of the Year • Ludovic Audaux, The St Regis Dubai, W Dubai, The Westin Dubai, Al Habtoor City • Roland Eitzinger, Raffles Dubai • Arnaud Noel Souchet, Fairmont The Palm, Dubai • Dave Sanderson, Bull & Roo, Dubai • Achala Weera Singhe, Madinat Jumeirah, Dubai

Leading F&B Investor • Rajesh Lilaramani, owner, Jodhpur Luxury Dining • Naim Maadad, CEO, Gates Hospitality • Manhal Naser, CEO and co-founder, Awj Investments LLC

Young F&B Leader • Stanislas de Boissieu, group operations director, Mahiki, Ramusake and CopperDog, Dubai • Kyle Grant, sous chef, Fairmont The Palm, Dubai • Dusty Tourani, owner, Dusty's DIFC, Dubai • Juliette Vidal, manager, Market Kitchen, Le Royal Méridien Abu Dhabi • Warrem Willmot, banqueting manager, The St. Regis Dubai

F&B Heavyweight • Emma Banks, GM, Jumeirah Restaurant Group and hotel restaurant operations, Jumeirah Group • Paul Evans, managing director, Solutions Leisure • Tony Habre, founder & CEO, Addmind • Dennis McGettigan, CEO, the Bonnington and McGettigan’s Group • Yunib Siddiqui, CEO, Jones the Grocer

Event preview Leading Restaurateur • Joey Ghazal, founder & managing partner, The Maine Oyster Bar & Grill • Tony Habre, founder & CEO, Addmind • Kunal Lahori, founder and CEO, Create Hospitality • Bhupender Nath, CEO and owner, Passion F&B • Markus Thesleff, co-founder, Whissle Group

Bartender of the Year • Sany Bacsi, bar manager, Coya Dubai • Henrik Baecklund, bar manager, La Serre Bistro & Boulangerie, Dubai • Joseph Fortuin, head bartender, Claw BBQ Crabshack Grill, Dubai • Prabhat Poojary, head bartender, Meliá Dubai • Sebouh J. Tato, beverage manager, Addmind UAE

Best Service Team • Claw BBQ Crabshack Grill, Dubai • Jumeirah Emirates Towers, Dubai • Market Kitchen, Le Royal Méridien, Abu Dhabi • Okku, Dubai • On41, Media One Hotel, Dubai

EVENT DETAILS EVENT DATE & TIME: Wednesday 9 November 2016, 7pm – late VENUE: The Westin Dubai Mina Seyahi Beach Resort & Marina SPONSORSHIP / TABLE BOOKINGS: Contact dom@bncpublishing. net / nick@bncpublishing.net

Sponsorship Opportunities By sponsoring the Leaders in F&B Awards your company will gain valuable exposure in front of more than 300 of the region’s most influential F&B professionals. Various packages are available and these can be tailored to your company’s specific requirements. To find out more, contact Dom@bncpublishing.net or Nick@bncpublishing.net

Umm Ramoul, Next to Emirates NBD Tel : +971 4 284 3322 / 04 284 3966 Email: info@falconkitchen.com www.gelatotek.com November 2016 Catering NEWS ME

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JM Foods LLC Nature of business: Distributor of food stuffs to horeca and retail.

JM Foods LLC has undergone many changes within the past two years moving to new premises located in Dubai Investment Park 2, which boast a fully operational warehouse comprising of a 20,000 square feet temperature controlled ambient storage area and chiller and freezer storage of over 350 metric tons.

JM Foods also offers training facilities to customers inside the product development kitchen, located at the new premises, for menu ideas, butchery trainings and even upselling techniques for the chefs and F&B professionals handling our products.

The JM Foods team is constantly developing new ways to service customers better, we believe in working with our customer and understanding their needs, and we have the correct team in place to offer full support – from finding the correct product to the end product served to the consumer.

We have many training modules in place for front and back of house, that provide all the knowledge needed to utilise our products to their full potential and know the product intimately to assist in selling it to any potential customer.

JM Foods is very happy to announce in 2016 the opening of its very own stateof-the-art meat processing company JMM Meats which boats an 8,000 square foot production area and chiller and freezer storage of 70 metric ton for finished product.

This addition to our services will enable us to offer pre-portioned meats and poultry offering a wide range of products to our customer’s specification for HORECA and Retail.

In addition to this we have also opened separate offices for export and can now service Muscat, Qatar, Oman, Bahrain, Kuwait, the Seychelles and Maldives with our extensive product range. We have strategically put the correct systems and operations in place to become one of the top food distribution companies as we move closer to Dubai Expo 2020.

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Our extensive range can be found on the JM Foods website: www.jmfoodgulf.com or call +971(0)4 8838 238

The family owned Pasta Romana brand has been with JM Foods for a number of years now creating innovative Fresh Pasta. For 30 years, Pasta Romana has been specialising in varieties such as Ravioli, Tortelloni, Capelletti and Tortelli, creating fillings keeping true to the original Italian recipes.

Pasta Romana produces its range of Pasta varieties for both HORECA and retail clients. Its products are inspired by the different regions in Italy, and Pasta Romana chefs only use the finest ingredients, creating a finished handmade and traditionally processed product for gourmet pasta lovers just like mama would have made it. Distinctively fresh and an excellent taste, economical for your operations and irresistible for your guests, Buon Appetito!

Our top sellers such as Four Cheese Ravioli, Porcini Mushroom Ravioli, Spinach and Ricotta Tortelloni, Mozzarella and Basil Tortelloni and Potato Gnocchi can be found in many of the top hotels and restaurants across the UAE. Our range of products can be found on the JM Foods website www.jmfoodgulf.com or call +971(0)4 8838 238

Salud Food group produces appetizers and a full range of tortilla breads and frozen avocado products throughout the Middle East exclusively through JM Foods. Our Appetizers are made using the finest quality ingredients.

Onion rings, Mozzarella sticks, Stuffed cheese Jalapenos and broccoli bites tastefully prepared with innovative developments and a product approach based on good flavour, convenience, freshness and high quality.

Salud Food group is a specialist in Latino cuisine, Tex-Mex and Mexican food and the leading provider of avocado products in Europe.

Due to our extensive range many companies from all over the UAE are regular clients.

For any product requirement please visit the JM Foods website www.jmfoodgulf.com or contact: +00971(0)4 8838238.

Advertorial

Agra Contado is one of Italy’s best producers of ambient pasteurized anti pasti products. JM Foods has exclusivity of this extensive range and has been supplying the product to both HORECA and retail customers across the UAE and it is the chef’s preferred choice due to its very high quality.

Within this wide range produced by Contado Degli Aquaviva there is a wide variety of artisanal specialties that have been produced the traditional way for centuries in Italy.

Agra Contado is located in the province of Teramo in the Abruzzo region of Italy where they export many fantastic products such as grilled mushrooms, artichokes, sun blushed tomato, sun-dried tomato, grilled courgette, grilled aubergine, pesto and many seafood cocktail mixes. These are

perfect for starters, buffets and garnishes and can all be purchased from JM Foods.

All information regarding this great range of products can be found on our website www.jmfoodgulf.com or by contacting our offices at call+971(0)4 8838 238

Premium veal from Peter’s Farm that is exclusive to JM Foods is of the highest quality and supplied to many of the top hotels and restaurants in the UAE. The meat is tender, light and easily digestible and is suitable to every menu lending itself easily to many combinations.

The calves from Peter’s Farm live in herds of approx. 60 animals. The stables are spaciously designed to include ample daylight. Calves are

able to drink several times throughout the day and their multi-grain muesli is supplied in such a way that they always have a fresh supply of feed. This natural herding tendency is combined with maximum care and attention for each calf which has allowed us to be leaders in this field since 1997.

The Foundation for Quality Guarantee of the Veal Sector (SKV) carries out intensive checks at all of the VanDrie

Group’s veal farms to monitor the calves’ health and quality of their feed.

JM Foods are very excited to launch their Vitender brand exclusive to JM Foods this year through Peter’s Farm as an extension of this range for our customers.

Our extensive range can be found on the JM Foods website www.jmfoodgulf.com or call +971(0)4 8838 238 offering the best cuts for any potential kitchen operation.

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Cover Story

Crystal Chesters explores how the rise of third-party platforms is transforming the food delivery market in the Middle East

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he food delivery market has undergone a global transformation over the past five years, driven by a rise in mobile internet, increased smartphone usage, and an influx of third-party online ordering, discovery and delivery services. Valued at AED12.9 billion, the home delivery and takeaway market in the UAE alone is growing at a rate of 6% annually and this is set to continue for at least the next five years.

The UAE has long been a hotbed for delivery due to a number of factors. Euromonitor senior research analyst Diana Jarmalaite cites the region’s hot climate, low delivery costs and minimum orders, and a polarisation of the market – meaning there are strong motivators for both low- and high-income populations to order delivery – some of the factors that make “the UAE one of the most interesting cases in the world”.

In recent years many restaurants have been looking to take advantage of the growth of the delivery market to boost overall revenues, and increase brand awareness.

Manhal Naser, co-founder and CEO, AWJ investments, the company behind Operation Falafel comments: “The presence of the delivery option makes us available to a wider audience, which we can cater to outside of the restaurant and this has raised brand awareness and created loyalty, which gets that same customer to join us once they are eating outside of their home or work.”

However, with the emergence of a number of third-party discovery and ordering platforms, the delivery space is becoming increasingly competitive. Some of the popular players include homegrown food ordering platform Talabat, which prides itself in strong local knowledge and reach; Zomato, which works across 23 countries globally and aims to offer the widest choice of restaurants available; and restaurant discovery platform Roundmenu, which plugs into popular review and social media sites and is available in Arabic and English.

A major disruptor when it entered the Dubai market in 2015, was online delivery platform Deliveroo, which uses its network of self-employed agents to deliver food on behalf of restaurant partners. Unlike discovery and marketing apps, Deliveroo mainly targets restaurants that don’t have their own couriers but also works with those that do. Utilising a similar business model, Toronto-based UberEATS, from online transportation network Uber, added Dubai to its portfolio of 32 markets in September 2016 and is investing heavily in expansion.

Third-party platforms are not only improving the reach of those businesses that offer delivery already, but providing new business avenues to restaurants that wouldn’t normally deliver. Euromonitor’s Jarmalaite comments: “The traditional business model whereby you can only get takeaway from specific restaurants has changed tremendously in the past five years. We observe that restaurants that wouldn’t normally go into delivery are now doing it, and that’s because of the market conditions and demand.”

However, third-parties are also raising the bar in terms of consumer expectations, and

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Cover Story

Ali Sinaei, managing partner, Roundmenu

Abdulhamid Al Omar, CEO Talabat

Nikhil Vij, business head, online ordering, Zomato UAE 28

Catering NEWS ME November 2016

“The traditional business model whereby you can only get takeaway from specific restaurants has changed tremendously in the past five years. We observe that restaurants that wouldn’t normally go into delivery are now doing it, and that’s because of the market conditions and demand” Diana Jarmalaite, Euromonitor restaurants looking to take advantage of the strong delivery market are being pushed to increase efficiency. Mira Al Lozi and Rama Mamlouk, co-owners of Dubai-based Circle Café, which delivers with its own fleet and works with third-parties, comment: “With the advancement of new apps, ordering systems, and delivery systems, we have seen the client become less tolerant of long delivery times and poor quality of delivery food.

Companies like Deliveroo and UberEATS, by adding delivery times on their websites, have raised the bar even more, giving the customer a set time-frame in their mind.

It’s not only a race against the clock, but it is also about getting the same dine-in quality to the guest at their home. People expect the food quality won’t drop just because it is delivery, and restaurants are having to find innovative ways to achieve this expectation.”

Some restaurants working solely with their own couriers are also feeling pressure to eradicate delivery charges and lower minimum payments in order to compete with those using third-parties. Najib Yaacoub, operations manager, The Noodle House comments: “The brand has changed policies in order to become more accessible to consumers, having dropped the minimum order fee to just AED50, and there is no longer a delivery charge.” In order to maintain the competitiveness of its in-house delivery operations, The Noodle House is looking to expand its reach by introducing a fourth delivery hub at the end of 2016, adding another 15 delivery locations to its existing 70. “We’ve realised we have to be closer to our customers and we have to be able to cater to more areas where current delivery may not reach. For this reason, we’ve been working on delivery hubs across Dubai, which will allow us to prepare the same quality food, faster, and these are placed in key locations that will help us reach new areas,” Yaacoub adds.

Meanwhile, co-founder and CEO, SugarMoo Desserts, Raki Phillips, is looking

Cover Story

“We pride ourselves on our quality so we want to ensure food is hot and in prime form on arrival. Working with different delivery companies as well as our own enables us to service a greater area, while maintaining the quality of the product” Chef Anthony Reilly, Chippy’s to convert third-party business to direct business by making the in-app user experience more streamlined. He comments: “It has to be a seamless experience, from the moment you order, to tracking the driver, making changes to your order and giving feedback.

We understand that some customers are more comfortable going through third-party platforms for delivery; we can’t change a user’s preference and it has only increased our business so we look at it as positive. Our hope is that customers will try our desserts through third-parties, find out more about us, and then in the future order directly from us.”

However, as the third-party powerhouses continue to invest heavily in offering a more user-friendly experience for restaurant partners and customers, working with them – and paying the associated commission fees – is becoming unavoidable. Jarmalaite of Euromonitor comments: “Economic conditions are favouring outsourcing of delivery because it’s much more convenient for businesses and for the consumer, naturally.”

The benefits of working with third-parties are clear, particularly for independent restaurants and smaller chains, which can reach a wider range of customers without having to invest in their own online sites and marketing. For example, Chippy’s, a new Britishinspired fish and chip shop takeaway, from the founders of seafood restaurant Senara on Dubai’s Palm Jumeirah, has reported increased brand exposure and reach, and improved product quality due to third-party partnerships. Chef Anthony Reilly comments: “We pride ourselves on our quality so we want to ensure food is hot and in prime form on arrival. Working with differNovember 2016 Catering NEWS ME

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Cover Story

“Companies like Deliveroo and UberEATS, by adding delivery times on their websites, have raised the bar even more, giving the customer a set time-frame in their mind. It’s not only a race against the clock, but it is also about getting the same dine-in quality to the guest at their home” Mira Al Lozi and Rama Mamlouk, co-owners, Circle Café

Manhal Naser, AWJ Investments

Co-Founder and CEO of SugarMoo Desserts, Raki Phillips 30

Catering NEWS ME November 2016

Anis Harb, general manager, Deliveroo UAE ent delivery companies as well as our own enables us to service a greater area, while maintaining the quality of the product.”

Over the next five years, Euromonitor predicts growing competition between third-parties in the region, as the delivery market looks set to increase by 31% during the period 2016-2021. Deliveroo, Zomato and Roundmenu are already working on consolidating their restaurant partners and customer bases to get ahead of the game.

For example, Deliveroo is looking to facilitate improved reach of its restaurant partners while increasing efficiency for customers with its ‘Roobox’ initiative. “Within the next few months, we are planning to launch Roobox, a fully-equipped off-site kitchen built in an area of high demand for delivery, which allows the partner restaurant to grow and expand their business.

Our customers love it too because it means that their favourite restaurants have expanded their delivery areas,” explains Deliveroo UAE general manager, Anis Harb.

For Zomato, the focus is currently on im-

proving the user experience. The company recently acquired Sparse Labs, a logistics tech start-up, which helps restaurant partners track and optimise their in-house delivery fleet. Roundmenu is also looking to improve its user interface, and reduce clutter and order time, however managing partner Ali Sinaei’s key focus is on increasing loyalty between customers and restaurant partners, which he believes is the key to standing out on the market. “We are working with our clients to gather user information to be able to reward their most loyal users. Loyalty is the key going forward between success and failure for most restaurants,” he says.

According to Jarmalaite of Euromonitor, the winners will ultimately be those companies that can innovate products and services as the competition increases, and this is good news for diners. She comments: “Competition is still growing because the market still has space to accommodate more. It depends what you can offer; how many restaurants you’ll be able to attract to use your services; how well you’ll be able to attract customers; why they would order from you and not someone else; the payment methods; the promotions. In the long term, naturally the bigger, more competitive and more innovative platforms will remain and those less attractive platforms will diminish and maybe leave the market. Currently it’s a growth market and we don’t see that changing any time in the next five years, and eventually it will only benefit the consumer.”

The business

“Someone once told me that 80% of the world’s wealth is within eight hours of Dubai.

In the spirits business you want to be in that world. We’re lucky that here the bartenders seem young, excited; they’ve worked in other places before and they are super eclectic”

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The business

Making Sail

Catering News caught up with Sailor Jerry global brand ambassador Paul Monahan during his recent trip to Dubai to find out why the emirate is becoming an important port of call for the beverage brand How did you get into your role as Sailor Jerry global brand ambassador?

Since university, all I did was work in bars until almost six years ago. In New York I worked with Morgans Hotel Group where I was in charge of re-doing their F&B outlets; we did New York and a couple of hotels in Miami. I like travelling, exploring what people eat and drink and why people order the way they do in other cities outside of New York. I was asked to be the spokesperson for Sailor Jerry Spiced and I moved to London in November last year, but I travel all over.

What is your opinion of Dubai’s F&B scene?

This is my first trip to Dubai, although I’ve been to the airport about a dozen times. A lot of people working in the spirits world have recently started talking about Dubai and I came here to see how business has been going for the past two years. It’s amazing for someone like me who spends a lot of time in major cities to come and see growth here and meet the people that love working with the brand, and then I try to teach them a few things here and there. My job wherever I go, is that when I leave, people say, “that kid’s alright – we should do something more with Sailor Jerry Spiced”.

What have you been doing on your trip to Dubai?

I talked to 100 bartenders yesterday; I gave four seminars, spoke to some bloggers and guest bartended for a while. I’ve also been meeting with the sales team from African + Eastern to discuss how business is going. I gave an in-depth seminar on the history of rum, which was interesting because a lot of people think they don’t like it, but they don’t know anything about it.

What is your opinion of Dubai’s bartending talent?

Everyone is very eager to learn. If you’re looking to succeed you have to steer yourself in the right direction on an educational level. If customers aren’t asking you the right questions you could just stand on your phone pouring draught beers and no-one would care, but it seems like everyone is very interested in learning. Hopefully this means consumers are showing interest too.

Have you seen growth in demand for the Sailor Jerry brand in the UAE? We have, and a lot of that will come from the expats – everyone from the UK, the US and Australia where our business has been growing for almost 10 years. And a lot of that will also come from the Eastern European bartenders and consumers; we’ve been in Russia for almost four years and our business is do-

THE STORY OF SAILOR JERRY Sailor Jerry is a brand created in honour of cult American icon, Norman, ‘Sailor Jerry’ Collins, father of the old-school tattoo. Collins started tattooing as a teenager and at 19 joined the Navy where his travels exposed him to Asian tattoo art, which would later have a huge influence on his work. After his long stint in the service, Collins set up shop on Hotel Street, Honolulu in 1942, which soon became a hub for soldiers and sailors on shore leave. It was there in Hawaii where he would grow his legacy as Sailor Jerry. With the intent of keeping Collins’ legacy alive, ‘Sailor Jerry Limited’ was founded in 1999. The company began by producing clothing with the flash artwork of Sailor Jerry and quickly built a cult following. Spiced rum was then a natural progression since Collins had spent half his life as a sailor and the other half tattooing them. Sailor Jerry Spiced was created based on the old-school tradition of sailors spicing their high-proof spirit rations – the idea was to create something as enduring as Jerry’s own artistic legacy.

ing really well there. Russians, despite what you might think, have a strong taste for the product. They are the second largest spirit market in the world, right behind the US. Why is the UAE an important location for your business?

Someone once told me that 80% of the world’s wealth is within eight hours of Dubai.

In the spirits business you want to be in that world. We’re lucky that here the bartenders seem young, excited; they’ve worked in other places before and they are super eclectic.

What is your vision for the brand in the Dubai market?

Apparently there’s been a rise in Tiki culture, which is extremely relevant for Sailor Jerry, so I get asked to come and explain the culture and drinks. Moving forward with that business, we need an incredible back story and some authenticity, so that’s why I put together these couple of days surrounding that goal. Our partners here see a lot of opportunity for our growth.

What else are you doing to promote the brand in Dubai?

Liquid to lips or trial and error is the only way to make friends with bartenders and consumers. If you came and sat at my bar, which has over 500 bottles, you’d pick whatever you want. But if I pick one and give you an in-depth story with brand knowledge and steer you toward that, you’d hopefully go home and remember what you drank and tasted. Education is massively important; brand stories and how to differentiate between Sailor Jerry and other spice categories. You only know what you like if you’ve been able to taste it, so as far as I’m concerned it’s making friends with bartenders, making sure they understand the story and getting them to play with it and make sure consumers are tasting it.

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The business

Feeding the future

A multi-million-dollar refurbishment has increased Metropolitan Catering’s capacity from 500 to 45,000 meals per day, opening the doors to myriad business opportunities. Crystal Chesters reports

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ell-known for its evergrowing portfolio of hotel assets, which include The Waldorf Astoria Dubai Palm Jumeirah; the St Regis, W and Westin Al Habtoor City; and The Habtoor Grand Beach Resort & Spa, Autograph Collection, Al Habtoor Group has this year made significant headway into the mass catering market. In July, Metropolitan Catering, first established in 1992, re-opened its doors following an AED30 million refurbishment, unveiling a new kitchen area spanning 18,000ft2. The Jebel Ali Free Zonebased facility has, as a result, increased its capacity meteorically, from 500 meals per day to 45,000, and has its sights set on a number of new business avenues.

“We’re not new to catering; we’re new to mass catering,” Paul Hage, group culinary director Habtoor Hotels tells Catering News during a tour of the facility. “Three years ago we proposed to the board and our chairman that this place was getting old, and we had the potential to grow in the market.”

The team received the handover of the new facility in October 2015, and this was followed by several months of commissioning and testing. An important consideration was staffing, and Hage undertook a recruitment drive in Asia to bring in the first batch of 30 chefs who trained in the facility for three months before being allowed into the kitchen. Further groups of 30 have since come on board, and Hage expects there to be more than 150 team 36

Catering NEWS ME November 2016

members once the facility is up and running at full capacity.

In addition to a hefty kitchen workforce, strong leadership was required to oversee the team and drive new business into the facility, and so Ramy El Sayah was brought on board as general manager from competitor company, Intercat. “My background is in kitchen and production, so I needed someone to present this and sell it to the market,” explains Hage. “Ramy has a lot of experience in catering; he has worked with one of our biggest competitors and

when he came in we increased from 500 to 12,000 meals per day.”

Having spent much of his 15-year career with Habtoor at the culinary helm of fivestar hotels, offering five-star quality on a mass scale is Hage’s key challenge – and his number one objective – with Metropolitan Catering. “Maintaining the quality of food is the biggest challenge. You’re not coming to a five-star hotel; we’re giving you food you can have anywhere but what makes it special is the quality of the service, and the quality of the food,” he says. “Our advan-

The business

tage is that we know the market, we are not new in the market. What we’re trying to do now is avoid compromising on quality.

There are lots of catering companies opening, but they also close every day.”

One aspect of quality control is using the best technology on the market to reduce human error and contamination. Hage explains: “We have minimised the risk of people touching the food and of food poisoning. We have the latest technology on the market and we’re working in a smart way to avoid contamination.”

“Our advantage is that we know the market, we are not new in the market. What we’re trying to do now is avoid compromising on quality.

There are lots of catering companies opening, but they also close every day”

MKN has been a strong partner of Al Habtoor Group for the past four years and today the company’s equipment features in the main kitchens of the Al Habtoor City hotels, Habtoor Grand and in Metropolitan Catering. “I would say that MKN is our partner and our advisor – it’s not just a customer relationship. I can advise them and they can advise me,” comments Hage.

“They are not the kind of company that just sells you a machine. Once they send you it, they will monitor the machine; the aftersales aspect is very strong. For me, MKN is November 2016 Catering NEWS ME

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The business

Paul Hage, group culinary director Habtoor Hotels like the Rolls-Royce of kitchen equipment: you cannot damage it or break it. We’re working here with 17 – 20 nationalities and everyone has their different techniques so the machines have to be very strong to absorb all of that.”

Training and traceability are also essential to ensuring quality, says Hage. “I strongly believe in training; for every step in the kitchen, from receiving to the guest plate, we have training. Even for example, for a croissant – we can track what time the chef bakes it, what time we received it, the temperature of the products – we have a traceability system that can trace the product at any time.”

In addition to corporate clients such as Nissan, Total, Landmark, and Kimoha, currently Metropolitan Catering’s key business continues to be hotel canteens. The company provides 6,000 meals per day to its Al Habtoor City portfolio, Habtoor Grand Hotel and Radisson Blu Media City, however Hage admits this side of the business isn’t as simple – nor as lucrative – as it would seem.

“It’s not an easy job when you get emails saying they don’t like the food,” he says.

“The quality is there, but sometimes the food doesn’t match the nationality, or there’s not enough variety. Sometimes people want more than just two different protein choices, so we have to play with the condiments, the marinades, the flavours.”

It is also challenging to generate revenues 38

Catering NEWS ME November 2016

The Metropolitan Catering team

The business

in staff canteen catering when using high quality ingredients, Hage explains. “Everything is imported, even the fruit and veg because it’s rare to find good local produce here, although it is starting to get better.�

Metropolitan Catering deals with suppliers from all over the world, and every two months the facility opens its doors to new companies to offer samples. “We’ll bring auditors, purchasing and finance to do a blind tasting and once we decide on quality, we’ll negotiate the price. Once we do that, we have a deal for three to six months and we’ll have one unique supplier for everything,� he says, naming Fresh Express and HP Enterprise among the partners.

Despite the challenges that come with hotel canteen catering, Hage reveals that a project is currently underway to create a facility inside a hotel in Abu Dhabi to expand the company’s business to the capital. This would have around 25% of the capacity of

“We have minimised the risk of people touching the food and of food poisoning. We have the latest technology on the market and we’re working in a smart way to avoid contamination� the Jebel Ali building, and would require a further AED10 million investment.

In addition to geographical expansion, Hage is keen to diversify the company’s business into a number of new avenues – one being the wedding market. He comments: “It’s one of our targets, but we’re not ready yet to be honest. Weddings are critical – you can’t make any mistakes.

Once we’re ready we will announce it and we’ll create a new brochure.�

Reinforcing its expertise as an outdoor events caterer – something it has been doing already for over two decades – is another objective for Metropolitan Catering, in addition to tapping into contract catering and private events. “We have more than 20 years’ experience on the market and we know what we’re doing. If we have any staff or equipment shortages, we have hotels, so the support is there. We also have our own team here and our own production department. “We would love to go for cruise, boats, desert safaris – we don’t have many contracts yet because we are relatively new to market. We want more banquets, private events, private parties, private barbeques, villas. We are not just catering for hotels, we can do very high-end catering too, and this is our aim over the next 12 months,� Hage concludes.

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39

g n i c i Ju Up test diet fad, la e th d re e id iddle Once cons trong in the M . s g in o g ll ti s s why juicing is News explore g n ri te a C t. s Ea

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Catering NEWS ME November 2016

Food trends

J

uicing has been a dieting habit in the Middle East for roughly four years, and it doesn’t seem to be going anywhere. One of the factors that has allowed juicing to endure beyond ‘trend’ status has been its continual reinvention. When it first emerged, juicing was simply that: crushing juice into a cup and drinking it as a substitute for food over the course of one to three days in order to flush the body of toxins. However, in response to increasing competition on the market and a surge in controversy around the health benefits of juicing, companies have begun creating an ever-more sophisticated array of cleanse programmes to satisfy a variety of health concerns.

A key driver for juicing in the Middle East is the convenience culture – a symptom of the region’s hectic lifestyles and hot climate – and ironically, this is also what bolsters the fast food industry’s popularity. Juicing presents a convenient, on-the-go solution for relieving the body of toxins and kick-starting a healthy lifestyle. Osteria Nickel, CEO, Detox & Diet comments: “The Middle East is overloaded with junk food outlets and certain illnesses such as diabetes have increased over the past few years. A change in thinking is needed; it’s important to

Rashi Chowdary

“Anyone trying to lose weight and keep it off should refrain from using juicing as a method for weight-loss on a longterm basis. It encourages quick weight-loss, which is nothing more than muscle and water, but it fails to become a sustainable lifestyle” adapt daily eating habits towards something more balanced and nutritious. It’s the perfect way to break old habits and try something new that’s not just benefit-

ting your health, but is delicious too.”

There are numerous health benefits widely promoted by the proponents of juicing, the main one being that it allows the body to absorb large quantities of nutrients, which would be difficult to consume in edible form. “We can’t eat a bunch of kale, a bunch of spinach, an apple, a lemon, ginger and half a kilo of cucumbers at once,” Meenaxy Vashishtha, founder and CEO of Go Organic points out. “Imagine all of that in just one bottle, cold-pressed and raw – do I need to say more?”

Unpleasant negative side-effects are a downside, with headaches, achy joints, cravings and bloating the main offenders.

However, Nicole Junghaenel, managing director, Detox Delight says “detox symptoms” pass quickly and are nothing to worry about. “Detoxing releases toxins into the tissues and bloodstream. This results in typical side effects that vary depending on your lifestyle and previous dietary habits. There is no reason to worry if you are experiencing detox symptoms, however.

On the contrary, they are a sure sign that the detox process is in full swing. Sticking with the programme will pay off and the unpleasant symptoms usually disappear in two to three days and are replaced with the first positive detox effects, such as a good November 2016 Catering NEWS ME

41

Food trends

Nicole Junghaenel

“Detoxing releases toxins into the tissues and bloodstream. This results in typical side effects that vary depending on your lifestyle and previous dietary habits. There is no reason to worry if you are experiencing detox symptoms, however. On the contrary, they are a sure sign that the detox process is in full swing” mood and increased energy,” she says.

However, the darker side of juicing is that many people are erroneously relying on it as a weight-loss tool. Go Organic’s Vashishtha says: “Anything done in the extreme is unhealthy and I’ve realised there are more and more clients going overboard with juicing in order to lose weight. Juicing is good for a few days or as a supplement in addition to regular food.”

Rashi Chowdary, nutrition expert and diabetic educator agrees, adding: “Anyone trying to lose weight and keep it off should refrain from using juicing as a method for weight-loss on a long-term basis. It encourages quick weight-loss, which is nothing more than muscle and water, but it fails to become a sustainable lifestyle.”

And here Chowdary unlocks the key to the future of juicing: sustainability. To counter the less attractive aspects, the experts are adapting their cleanse pro42

Catering NEWS ME November 2016

grammes to include solids, extra nutrients and fats. “Currently there is a shift in the juicing trends where owners are moving away from high sugar fruit juices to lower sugar fruits,” says Chowdary. “More vegetables are also being used for juicing along with sprouted almonds, which improve the nutritional content. There is also a union of cold-pressed organic juices with functional spare foods like maca powder, spirulina, activated charcoal, laukoma, and turmeric. Some have started to use low glycemic sweeteners like stevia as well. These changes are fabulous because they help improve the macros in your juice, making them more wholesome and nutrient-rich rather than just juice loaded with fast carbohydrates.”

For example, Detox and Diet offers alkaline, raw and cold-pressed juices, while Go Organic’s range features handcrafted, organic, cold-pressed juices in

Meenaxy Vashishtha

“We can’t eat a bunch of kale, a bunch of spinach, an apple, a lemon, ginger and half a kilo of cucumbers at once…Imagine all of that in just one bottle, cold-pressed and raw – do I need to say more?”

Food trends

Osteria Nickel

“The Middle East is overloaded with junk food outlets and certain illnesses such as diabetes have increased over the past few years. A change in thinking is needed; it’s important to adapt daily eating habits towards something more balanced and nutritious” addition to aryuvedic and low glycemic options. The company has also introduced some unusual ingredients, such as ‘brain tonic’ from the Himalayas and Indian gooseberry to increase the nutritional value of its juices. Detox Delight, in addition to offering 100% liquid options, has incorporated healthy vegan dishes and hearty soups into some of its cleanse programmes since Junghaenel believes that consumers are moving away from 100% juice diets, and instead are using juice as the basis of a healthy, sustainable cleanse.

“We offer a variety of vegan solid options and this is getting more popular as not everyone wants a juice-only cleanse. Detox Delight does not mean doing without. Instead it represents a healthy, balanced diet that is fun to follow and helps you supply your body with all the vitamins, minerals and enzymes that it needs so that you look and feel your best,” Junghaenel says.

November 2016 Catering NEWS ME

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ROUNDTABLE Michael Kitts, director of culinary arts, Emirates Academy of Hospitality Management, Dubai

David Sch aumburg er, Ville Hote l & Apartm La ents, City Walk Dubai

Gary Rhodes, Rh odes W1, Rhodes Tw enty10 & Theatre by Rhod es, Dubai

Pedro Joaquin Arceyut, executive chef, pre-opening team, La Ville Hotel & Apartments, City Walk Dubai

Pablo Domin, chef de ze, cuisine, Restaurant Gra ments, La Ville Hotel & Apart City Walk Dubai

Cosimo Danese, executive sous chef, Hilton Dubai Jumeirah Resort

Ron Pietruszka, executive chef, The Ritz-Carlton DIFC, Dubai

Tarek Ibrahim, certified masterchef Meat & Livestock Australia

Yann Lohez, chef de cuisine, Emirates Palace, Abu Dhabi

ting & k Australia and Truebell Marke toc es Liv & at Me , ws Ne ing ter Ca explore the efs at Dubai’s Bazxar DIFC to Trading gathered a group of ch ceability of meat products tra d an e nc na ve pro of e nc rta increasing impo 44

Catering NEWS ME November 2016

Roundtable

C

atering News in tandem with Meat & Livestock Australia and Truebell Marketing & Trading LLC gathered a group of 10 chefs at Bazxar Dubai International Financial Centre (DIFC) as part of a ‘Meat Matters’ series of roundtables to explore the growing importance of meat provenance when it comes to marketing, consumer loyalty and food safety and hygiene.

Are consumers today concerned about where their meat comes from?

Ron Pietruszka: I think people now enjoy the fact that they have a choice. They can get meat from across the globe – from Japan, Australia, the US, Ireland, etc.

Gary Rhodes: They get a lot more detail about the beef. I think it’s a great story to tell on your menu, which almost becomes like a cookery book. Foodies love those stories and you make the customer feel more privileged about what they’ve tasted.

Pedro Joaquin Arceyut: The market has changed a lot; consumers want to be more involved, they want to know what’s behind their meat and put it on social media. I think they look for an experience and a dish that means something to them. People travel

Matt Dorney of JBS Austalia presented to the roundtable group a lot now and want authenticity, whether it’s locally sourced or imported.

Gary: In days of old it was just steak and chips, whereas today people want to know exactly what they’re paying for, and whether it’s an Australian or Japanese Wagyu and its grading, because that justifies the price you’re charging. It makes people feel comfortable with the money they are spending because they can see they’re getting the quality product.

Are Middle East consumers open to experimenting with different cuts of meat?

Cosimo Danese: The customer is changing and this helps when it comes to bringing in different cuts. Before the only cuts were tenderloin and rib-eye, but now restaurants in Dubai are doing different cuts, which a few years ago nobody was using because they were afraid.

Michael Kitts: It’s a knowledge thing as well: once people start to understand there are other steaks out there that are unbelievable, that will help.

Ron: One of my best-sellers is braised short ribs, a secondary cut. They love it.

Cosimo: It’s a good opportunity for us as

chefs, because we learn about different cuts and how to cook them. As Tarek said before, there’s an explanation for each cut and each part of the animal needs to be used, because only using tenderloin or certain parts of the animal is a shame.

Pedro: Dubai has so many different nationalities, so you can work with lots of different cuts. There are different qualities and different ways you can present them and Dubai is a very foodie kind of place to experiment.

Ron: There are so many steakhouses in Dubai, so you have to innovate, do something different, try different cuts.

How do you educate staff and guests on your meat offer?

Ron: We do tastings every day on different cuts. We have a meat trolley with all the different cuts from around the world and the waiting staff explain each cut. It’s important the servers know what they’re selling. If they know their product well, they can upsell.

Gary: I go through the various cuts, explaining them to the chefs. There are a lot coming into this industry on all levels and it’s not just a job anymore, it’s a continual culinary education. I still need that culinary education; we all do and that’s the beauty of

November 2016 Catering NEWS ME

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ROUNDTABLE

Roundtable in association with

THE STORY OF THOUSAND GUINEAS Tarek Ibrahim, certified masterchef Meat & Livestock Australia showcased how best to prepare Australia’s Thousand Guineas Shorthorn Beef during a kitchen demonstration for the roundtable attendees at Bazxar DIFC. The breed was first established in the 18th century in England and arrived in 1825 to Australia. By 1890, Shorthorn cattle accounted for 50% of all temperate cattle and nearly all cattle in the north of the country. Today, Shorthorn cattle

this industry, we never stop learning.

Mike: Tarek comes in and gives sessions with us at Emirates Academy and we do product knowledge with all of the subjects we cover. We try to show students it’s not all about the prime cuts. If you get young students now and ask them if they’ve eaten a lamb’s heart or tongue, they are disgusted, so we’ll get them in and cook them and they’ll realise it’s actually quite nice.

Nicolas Smalberger: In all of our outlets, on every menu we put that our beef is ethical, it comes from Canada, we have a certification, they don’t get abused.

The fois gras is ethical, the animals don’t get force fed, people are becoming way more aware of that. It creates a respect for the establishment; it’s very important. If they don’t understand what it means on the menu, our service staff explain.

Do you use grain-fed or grass-fed meat?

Ron: You need to use both. If you have someone from Ireland, they will want Irish beef because they grew up there. If they’re from the US like me, they’ll love American beef. That’s why you have that salesmanship and knowledge from the employees, and I’ll even go out 46

Catering NEWS ME November 2016

are noted for their excellent maternal abilities, temperament, growth and meat quality, particularly marbling. Thousand Guineas Shorthorn Beef is packaged exclusively by Australia’s largest and most recognised beef producer. In

partnership with The Shorthorn Society of Australia and accredited livestock producers, Thousand Guineas utilises grain finishing expertise and processing facilities to deliver a beef product with exquisite tenderness and flavour.

myself and talk to the guests and explain the difference and talk them into experimenting.

Gary: I think it’s very difficult to change old habits. If you’ve got a following of clientele, then you have got a bit of a problem.

They’re so used to the grain-fed US and Australian beef. When we introduced Irish beef, which I thought had such a great depth of flavour, we weren’t selling it. You can only keep it on your menu for so long. Nine times out of 10 it would be ‘yes it’s nice, but I prefer the Australian’, and of course you

don’t want that response. I think it’s a long, slow process. I think everyone is too set in their ways at the moment, but as we start to get a new audience coming to Dubai, perhaps we can influence them.

Nicolas: Some of the best beef comes from Botswana in South Africa. It’s incredible but nobody even knows where Botswana is.

Mike: The other thing that’s a downer is that you’re getting products like top grade Wagyu, but because of where we are, people ask for it well-done. You’re buying such a beautiful

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ROUNDTABLE product and then you’re cooking it to death, which is a shame.

Gary: You do get a fair bit of that, but the most important thing is that your guests still find it tender; you’re keeping them happy.

Ron: I came from Japan to Dubai and Japanese beef – the real Wagyu – is an entirely different product. It’s more fat than it is protein. It just melts in your mouth and you eat small portions of it, like 100g.

In Dubai when suppliers talk about Australian Wagyu, it drives me crazy, because Wagyu literally translated means ‘Japanese beef’. Japanese beef is now starting to hit the market here so it will be interesting to see if people start to pick up on that and appreciate it, because it really is a totally different product. It’s AED 800 – 1,000 per kilo, but for me it’s worth it and you give smaller portions, you don’t give 200 grams.

Roundtable in association with

The roundtable took place at Bazxar, DIFC

Have Dubai’s food hygiene standards changed?

Gary: They have become a lot more thorough; it has evolved in the time I’ve been here and they can pick you up on the slightest detail. We try to set a standard and we’re pretty strict on our own house rules and how things should be packaged and put away. However, you’ll always have some inspectors who are trying to make a name for themselves.

Nicolas: I also think if the same guy comes, he finds different things every time.

Ron: This is the first country I’ve worked in where HACCP is law and for me that’s like a dream because everywhere else I’ve worked we’ve wanted to move toward the HACCP certification but when you start showing them how much things cost, they tell you that you have to wait. Here, You have one year from when you open your doors to become HACCP certified. It used to just be four- and five-star hotels that had to be HACCP-certified, but now it’s across the board, and hopefully it’s going to be restaurants too.

Cosimo: If something needs to be changed in this country, it’s very easy to get things approved by owners. We’ve had a lot of changes over the past two years and I think the municipality helps us to get things done properly and in the years to come, it’s going to grow even more. Dubai doesn’t want to be a food poisoning destination, so I think that’s why they are strict.

Pedro: It’s good having your system in place; having that peace of mind. If somebody 48

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Tarek Ibrahim, certified masterchef Meat & Livestock Australia makes a complaint about being sick, I know they couldn’t get sick in our restaurant. Because it’s so strict, you’re comfortable about the system you have in place and it’s easy to show people how to respect it and why it’s important to have your hygiene manager; why it’s important to have all these checks.

Cosimo: One of the most important figures in the hotel today is the hygiene manager.

One or two years ago, few hotels had a hygiene manager, but now it’s a requirement by the municipality.

Yann Lohez: At Emirates Palace we have

Michael Kitts, Emirates Academy of Hospitality Management and Gary Rhodes five people in the hygiene office doing good training. The municipality comes to Emirates Palace every week, but not to visit all the outlets.

Ron: Abu Dhabi is a lot stricter than Dubai; the municipality can come at any time and you have to separate fish, meat, chicken, eggs, etc.

Is it important to do site visits to your suppliers?

Cosimo: Yes, it’s a policy for the hotel: the supplier has become part of the system. The

Roundtable Ron Pietruszka, executive chef, The RitzCarlton DIFC

Truebell Marketing & Trading LLC Nicolas Smalberger, group executive chef, JA Resorts

hygiene manager makes an inspection of the warehouse in order to check the certifications and this is a must now. You cannot afford to work with suppliers that don’t follow HACCP 100% – you would risk a lot.

Ron: We’re lucky because Marriott is a larger company so each hotel will do one supplier visit each month and share the information across the other hotels.

Do your customers demand organic meat?

Yann: I think people are crazy about organ-

ic. I tried to put an organic dish on the menu and used tenderloin and rib-eye but sometimes you get a very nice piece of meat and sometimes you don’t, so consistency is an issue. Organic at the start was a dream of small suppliers, but now it’s big business, so in a few years we’ll hopefully have very nice products with consistency. I went back to Paris in the summer and I couldn’t believe how many shops have opened for organic food.

Ron: I think the whole organic thing has peaked, I’m not sure if it’s trending anymore when you go into the store and see

Truebell marketing & trading LLC was established in 1984. An importer, wholesaler, distributor and exporter in the UAE, Truebell has an annual turnover of more than AED500 million and is expanding every year with diversified business interests in food products, beverages, health care products and other FMCG products, ship handling, duty free shops and hotel and catering supplies. With more than 200 team members, Truebell utilises advanced computerised stock monitoring systems for over 6,000 products and has large warehousing facilities with over 150,000ft2 of dry storage and cold storage areas of bonded warehouses and duty free shop areas at various locations within the UAE. Trubell’s operations worldwide are supported by its extensive distribution and logistics department. organic stuff that’s three times the price.

Mike: I think the general public probably can’t tell the difference in the taste. You tell them it’s organic and they say ‘that’s nice’ but whether they really appreciate it being organic is a tall order. I think it will be further down the line before they get their heads around that.

Gary: I think the story and product is growing. I remember years ago in London people coming up to me with this organic produce and I was telling them it’s nice, but I needed 50 – 60kg per week and the young producers could only get five or six. I agree it’s about consistency and quantities.

Pedro: Everyone talks about healthy eating and if you ask people what that means, they’ll say it’s fat-free, gluten-free, organic. What we need to teach them is that the healthiest clean food, is food that you can trace.

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From ice machines to cold rooms and freezers designed to meet a range of kitchen requirements, Catering News presents the coolest equipment on the market

LOWE RENTAL

KITCHERAMA Kitcherama began making freezers with static cooling systems, and this has evolved into ventilation freezers, which are available in a variety of formats, including upright, under-counter, and chillers, both ventilated and static, to serve a broad range of sectors.

Kitcherama is able to accommodate customers’ bespoke requirements, offering standard and non-standard dimensions to cover a variety of market needs. High quality equipment and spare parts are utilised to reduce maintenance issues and ensure a long product life.

Lowe Rental’s Modular Walk-In Cold Rooms provide a flexible solution for temporary cold storage. With a wide range of sizes from 2.4m to 15m in length, the cold rooms are programmable either as chillers or freezers and can be constructed anywhere, for example in a pantry or kitchen during refurbishment or a scheduled maintenance of existing units. The company prides itself in offering value for short-term requirements with cold rooms that are

versatile, easily constructed and removed, and which require only a small space and provide an instant solution for extra cold storage. In November, Lowe Rental will introduce containerised kitchen units, called 'Gastro Hubs', which can be specified in advance according to client requirements. A Gastro Hub can be used as a prep kitchen or a full production kitchen and can be delivered and craned into place for use.

T: +971 4 882 9440 E: tina.morgan@lowerental.com W: www.lowerental.com

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PRECISION REFRIGERATION Precision Refrigeration’s latest freezer product launch is the VUBC121 variable temperature drawer freezer and fridge. The product features a clever new airflow design and an upgraded refrigeration that enhances temperature control while delivering energy efficiency. The thickness of insulation on the top of the drawer has been increased, helping to reduce running costs even further. Suitable for any professional kitchen requiring a compact, flexible spacesaving bulk storage option, the product has the ability to switch from freezer to fridge at the push of a button. This is particularly useful for kitchens in which seasonal or other menu variations mean that storage requirements change from time to time. The flexibility of the unit is further enhanced with a variety of options, including a worktop and stackable units. In addition, the optional heat resis52

Catering NEWS ME November 2016

tant worktop allows operators to put cooking appliances on top of the drawer. Precision Refrigeration’s next launches will be new variants of its designer ‘retro refrigeration’ range, and an upright bottle cooler, to be available at the end of 2016.

T: +44 (0)1842 753 994 E: sales@precision-refrigeration.co.uk W: www.precision-refrigeration.co.uk

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MANITOWOC Manitowoc’s Ice Indigo series ice machine is intelligent, efficient and easy to clean. Acoustic sound is used to measure ice thickness, producing a consistent block of ice during each harvest. This process is assisted with air flow into the evaporator, which speeds up the harvest, producing more ice at a faster rate, while saving energy. An easy-to-read LCD display is built into every Indigo machine, allowing the operator to programme ice production so that the machine turns itself off when it isn’t needed, and comes back on automatically when it is. In addition, the Manitowoc Ice Indigo series is easy to clean, with a special cleaning mode and online cleaning videos. With a wide range of ice machines and ice shapes available, Manitowoc prides itself in being able to offer a solution for all businesses. Next year, the company will launch a new range of Indigo models, with improved energy efficiency and user interface.

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An overview of the latest and best-selling meat products to enter the Middle East

CHEF MIDDLE EAST

MEAT & LIVESTOCK AUSTRALIA

Juan J. Lopez, protein specialist business development manager, Chef Middle East presents USDA prime portion controlled beef

What is your best-selling meat product?

Chef Middle East’s best-seller is our chilled USDA prime portion controlled beef.

What is unique about it?

The beef is a 100% usable product made with precision at our stateof-the-art facility in Omaha Nebraska, by a highly trained US beef processor, selecting the best USDA prime-graded Midwestern young Angus cattle.

What is the most important feature of the perfect meat product?

There are two main factors: tenderness and juiciness, which is a direct effect of the high marbling content of the product.

What are the latest trends in meat?

Trends include thick steak cuts or ‘steak for two’, and dry aged cuts.

T : +971 4 815 9880 E: joanie@chefmiddleeast.com W: www.chefmiddleeast.com

Meat and Livestock Australia international business manager – Middle East North Africa, David Beatty explains why Australian lamb is so popular in the region

What is your bestselling meat product?

Our best-seller is Australian lamb.

What is unique about it?

Australian lamb is 100% halal certified and raised to a standard of the highest quality. The lambs graze on natural Australian grasslands, which results in naturally lean, tender and juicy meat.

What is the most important feature of the perfect meat product?

Australian lamb is a product of its pure environment: all-natural, grass-fed, pasture-raised and free of artificial additives and hormones.

Our meat comes with an enviable food safety record as we have some of the strictest systems in place across the supply chain to ensure Australian lamb is superior in safety, quality and taste.

What are the latest trends in meat?

The Middle East has a fast growing local population and a high percentage of expats that are open to trying new products and tastes.

An important trend for Australia has been encouraging chefs and restaurateurs to embrace different aspects of carcase utilisation and cut development of lamb to increase the awareness of the more affordable non-loin cuts matched with different global cooking styles for delicious results.

T: +971 4 433 1355 E: dbeatty@mla.com.au W: www.lambandbeef.com 54

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Marketplace

4 CORNERS

Mike Walden, commercial director, 4 Corners reveals the company’s latest partnerships and new launches in the meat segment range of high quality meats. 4 Corners is their exclusive distributor within foodservice, stocking value added products such as frozen popcorn chicken, beef and chicken shawarma and chicken and mutton burgers. This partnership diversifies our product range and enables us to offer frozen quality rivalling that of fresh meats. We can also develop bespoke products.

What is unique about 4 Corners’ offer?

What is your best-selling meat product?

Our best-selling meat product is frozen skinless chicken breast fillets, which offer high quality convenience to chefs, who might not have time to prepare fresh chicken. We’ve also recently partnered with Prime Cuts, one of the leading meat producers in the Middle East with an extensive

For 4 Corners, ensuring the calibration is correct and the quality is first class are the key things to differentiate us. At 4 Corners we offer a one-stop-shop, and launching a broad range of meat products into our portfolio is just one of the ways in which we’re enabling our customers to buy everything they need in one order, on one multi-temperature delivery.

What is the most important feature of the perfect meat product?

The perfect meat product for us is delivering exactly the specification that the customer wants, on time. There are so many products for so many different occasions, so giving the customer what they actually want is perfection in this market.

What are the latest trends in meat?

While there is a definite trend in the industry to buy conveniently prepared and processed frozen meats, we have also seen increased demand for a wider range of fresh, raw meat cuts too. Fresh meat tends to be perceived as being of a higher quality compared to frozen products, and quality is an important feature to customers, who are also looking for consistency, transparency, honesty and above all, specialist product knowledge from their suppliers.

T: +971 4 884 7248 E: sales@4cornersuae.com W: www.4cornersuae.com

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Marketplace

MIDAMAR

Sara Sayed, director of marketing and communications at Midamar introduces the company’s bestselling beef strips

Southern Cross

The Prime Steer Beef Striploin is Silver Fern Farm’s best-seller according to regional market manager, Katie King

What is your best-selling meat product?

Our best-selling Silver Fern Farms cut is our Prime Steer Beef Striploin. It represents great value as a steak cut, and is expertly raised for consistent tenderness and optimal fat cover. The cut not only makes the perfect porterhouse steaks, but it can also be used as a prime roast.

What is unique about it?

What is your best-selling meat product?

Our beef strips (beef bacon) are one of our best-selling products. The chopped and formed beef strip is great for foodservice establishments.

What is unique about this product?

It doesn’t shrink in size when cooked, like a regular beef strip does.

A restaurant can serve it at a breakfast buffet or on a sandwich like a BLT or a club sandwich.

What is the most important feature of the perfect meat product?

The most important feature of meat products is flavour. With Midamar beef strips, we have an old family recipe and access to craftspeople who know how to make smokehouse items.

What are the latest trends in meat?

Consumers are demanding portable protein snacks, like beef jerky.

Small, one-person packages of shelf stable protein items are a big hit these days. Additionally, our customers are asking for nitrate-free products and organic beef and chicken products.

T: UAE: +971 50 624 7101 E: Info@midamar.com W: www.midamar.com

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The Silver Fern Farms striploin exemplifies the exquisitely rich flavour and succulence of grass-fed New Zealand beef. Although not as tender as a tenderloin, it is much more flavourful, and some people consider it the tastiest cut.

What is the most important feature of the perfect meat product?

There is not just one important feature, but a range of features that together make the perfect product. We look for consistency, marbling, flavour and tenderness.

What are the latest trends in meat?

We’ve seen a shift away from grain-fed cattle to grass-fed cattle, with consumers also realising the benefits of grass-fed. The meat is leaner, with healthier Omega 3 fatty acids, vitamin E, beta carotene and conjugated linoleic acid (linked to reducing heart disease and risk of cancer). Our New Zealand grass-fed cattle are raised as nature intended; free to roam on open green pastures.

T: +971 55 948 6205 E: Katie.king@silverfernfarms.co.nz W: www.silverfernfarms.co.nz

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Spill the beans

Spill the beans Marta Yanci explains why she gave up a successful career as a lawyer to open boutique catering business, Marta’s Kitchen

What inspired you to switch from law to catering?

I’ve always loved cooking and have always been passionate about great food. Although I really enjoyed my career as a lawyer when I lived in Europe, I wanted to try something new when we moved to Dubai in 2005. I was always being asked to help cater my friends’ parties, so by 2009 I realised that opening my own boutique catering company was a great path to take. That’s when Marta’s Kitchen was born.

Marta's workshop, a small eatery in JLT, Dubai

Please explain the concept of Marta’s Kitchen?

Our catering truly adapts to our clients’ needs and helps us bring such a unique offering to the market. We pride ourselves on ensuring our clients receive exactly what they are looking for, with us even doing an ‘allblue’ menu once! The menu on the whole has Mediterranean and particularly Spanish roots, but most of the time we are quite flexible with our dishes. We don’t like to limit ourselves to a specific type of cuisine, but love to experiment, mix and match, and see what we can come up with.

What is unique about Marta’s Kitchen?

One of our unique elements is the fact that I personally interact with all my clients and love doing so. People love to hear the inspiration and stories behind the dishes and this helps them appreciate the food even more.

Another unique point is that we never say no. We always try to adapt to our clients’ needs and expectations.

Tell us about Marta’s Workshop?

After five successful years’ catering, we decided to go one step further and open a small restaurant in JLT – Marta’s Workshop. It has since turned into an award-winning culinary atelier that has quickly risen to become one of Dubai’s gourmet hideaways. I really love 58

Catering NEWS ME November 2016

the social part of my job, especially interacting with clients, and now I wouldn’t change my job for anything!

What challenges have you faced operating in the Middle East?

Most of the challenges come down to taste and particular traditions that sometimes can be difficult to adhere to in the catering world.

For example, the way I would cook beef is considered raw by many of my clients, and the same applies to rice or even pasta. So it

is a matter of knowing each individual client and ensuring you get it just right. Other than this challenge, I believe the Middle Eastern market has been extremely welcoming and it’s great to work in a place like the UAE where food is such an important industry.

What are your future plans for Marta’s Kitchen?

We are currently in the process of expanding our catering and we will open a new restaurant very soon, so watch this space!

Lactalis Dairy Products and Trading (Middle East) LLC Email: info@ae.lactalis.com - Tel: +971 4 3623025