Catering News ME - September 2015

NEWS

INTERVIEW WE MEET DARREN VELVICK AT THE CROFT TO LEARN ABOUT PROJECT CANVAS

CASE STUDY A TRIP TO ABU DHABI TO VISIT THE WORLD'S LARGEST CAVIAR FACTORY

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

CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE SEPTEMBER 2015

F&B outlets in the Middle East break away from hotels in a new era of entrepreneurial independence

NEWS

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CATERING NEWS ME SEPTEMBER 2015

CONTENTS

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meet our sponsors that help to make the forum possible

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38

industry news in brief

BIG F&B FORUM

24 |

NEWS

COVER STORY

food and beverage business breaks free of hotel constraints in new era of independance

THE FORUM

leading bar managers meet to discuss how hotel f&b concepts are now creating their own identity

CASE STUDY

we take a tour around the world's largest caviar farm, right here in abu dhabi

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CONTENTS

54 Managing Director Walid Zok Walid@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net Director Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net

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Sales Manager Charlotte Ringrose Charlotte@bncpublishing.net Group Editor

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

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Art Director Aaron Sutton Aaron@bncpublishing.net

MASS CATERING the science behind feeding the masses at brunch every friday

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INTERVIEW

man'oushe street plans to open 12 new stores across the middle east

DÉCOR a behind the scenes look at the design choices of seven sands in dubai

MARKETPLACE

the latest trends and innovations in beverage production and supply

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© Jérôme Bryon / Les Gens de l’Atelier

NEWS

Valrhona, Aux Sources du Grand Chocolat

Valrhona is a French chocolatier that has been providing exceptional chocolate since 1922. Created by and for pastry makers, Valrhona has dedicated all its expertise, high standards and passion to culinary professionals, making each taste an exceptional experience. Chosen by the world’s most prestigious chefs and craftsmen for its vast range of aromas continually enhanced by innovation, Valrhona’s ambition is to broaden people’s culinary horizons by offering a variety of unique and recognizable chocolate flavors, in an effort to continuously create more pleasure and excitement.

26600 Tain l’Hermitage - FRANCE valrhonapro.com SEPTEMBER 2015 CATERING NEWS ME

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EDITOR'S LETTER

THE COST OF COMPETITION WILL WE SEE CLOSING TIME CALLED ON BRUNCH?

What would the expat community do every Friday, if the traditional all-you-can-eat and drink buffet suddenly disappeared from menus around the GCC? We are talking tens of thousands of people all scratching their heads and in search of a more constructive pastime, and what would the hotels do with their vast banqueting halls sitting empty and idol?

It is a fearful thought on both sides of the fence, but several stories this month suggest it may not be such a whimsical idea. In a study on the mass catering of brunches, one participant suggested that the head count would have to surpass 900 diners in order for a brunch to return a profit.

The same participant argued that brunch was in fact a marketing strategy - if you will, a huge game of one-upmanship across the Gulf with each hotel desperate to outdo the last in lavish lunchtime offerings. And the number of outlets rising all the time this may be a dangerous game to play.

In our cover story this month we learn that there are already more than 6,000 F&B outlets registered across the UAE with prediction for a further 1,600 openings by 2019.

BACKGROUND TOO DARK

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TOO PLAIN

And without a significant rise in population, that rapid pace of growth could lead to a complete saturation of the market.

Furthermore, as the high outlay costs in construction and staffing, as well as the ability to drive footfall, are the key challenges for ROI, outlets must begin to manage the CAPEX and reduce costs.

Many argue that the key to success is not through the traditional bulk food and drink offerings, but in unique entertainment offerings and quality over quantity. So the future of the nation's favourite Friday pastime looks far from certain in our every changing F&B market in the Middle East.

But before your spirits sink lower than the typical brunch profit line, we have news to cheer you up.

With just days to wait for the Catering News ME Big F&B Forum, I'm delighted to reveal a stella line up of industry leaders, including three government representatives.

You'll find the full programme lineup inside, alongside profiles of our key sponsors, just to whet your appetites ahead of this prestigious inaugural event. So I'll hopefully see you all at the Forum later this month.

TEXT NOT FUTURISTIC ENOUGH

JUST RIGHT!

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

MICHAEL GORDON Editor

NEWS

SEPTEMBER 2015 CATERING NEWS ME

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P10: Fish supply // P12: Madinat's Fort Island // P14: Starwood supports UNICEF //

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BEVERAGES

ENERGY DRINKS BANNED IN UAE

S

harjah Municipality has banned the sale and mixing of energy drinks with other beverages at all bars, restaurants and cafeterias in the emirate.

Dr Shaikha Rasha Al Qasimi, assistant director-general of public health and central laboratories, Sharjah Municipality, said the sale, display or mixing of energy drinks has been banned at all restaurants, cafeterias and outlets that sell juice.

While not all outlets have reportedly received such a notice, and a municipality official said that retail outlets like groceries and supermarket chains could continue to sell these beverages.

Because energy drinks have a high caffeine, sugar and taurine content many doctors recommend they should be consumed in conservative amounts by healthy people. Energy drinks are not advised for young people or heart patients.

Currently there is also a regulation in place, banning children under 16 from buying energy drinks in the UAE, with penalty fine of 8

CATERING NEWS ME SEPTEMBER 2015

UNITED ARAB EMIRATES ENERGY DRINKS LEADING TRADEMARK OWNERS & PRIVATE LABEL, 2012

OTHERS COCA-COLA - 3% OSOTSPA - 5% POKKA CORPORATION SPITZ

9% 9% 13%

AED100,000 ($27,228).

The municipality decision was based on a regulation of the Emirates Authority for Standardisation and Metrology (ESMA) regarding the sales of energy drinks. The mandate also warned against the use of artificial colours in foodstuffs “without accountability”, even if they are up to par with ESMA standards.

ESMA first issued a technical regulation for the sale and handling requirements of energy drinks in 2010, stipulating that per 100g of a product: caffeine should not exceed 32mg; taurine, 400mg;

61%

RED BULL TRADING

anistol, 20mg and gloconolacotine, 240mg. Furthermore, all energy drinks must be registered with the health authority before distribution to the market.

This regulation did not affect sales very negatively, with a 12% increase in the energy drinks category in 2012, with 15 million litres purchased, according to Canadean, a consultant with longheld reputation for providing valuable and in-depth market research initially built up in beverages, and now operating across the FMCG market and related industries.

The off-premise sector contin-

ues to be more important than the on-premise, with 79% of all energy drink purchases made in the former, according to Canadean.

Most purchases are made through retail outlets, with 68% from modern retail in 2012, for consumption at home, in the office or ‘on the go’.

Red Bull is the leading energy drink supplier in the region.

Speaking to Catering News ME, Najib Zouein, national on-premise manager, UAE, says: “We, at Red Bull, take pride in working closely with the competent authorities in the UAE, particularly ESMA, whom we trust will be issuing further clarification on the subject.

“Our aim is to continuously offer our consumer great experiences, by bringing to the UAE the most exciting sports and culture events that help promote local talents. By doing so, we live up to our promise of giving wings to people and ideas.

“Furthermore, we are not at liberty to discuss financial data, including sales implications.”

NEWS

INTERIOR DESIGN

CIRCADIAN TO USHER IN NEW ERA OF DESIGN SERVICES

D

ubai-based Circadian, a bespoke interior design studio, suggests that great design does not need to be expensive, as budgets contract due to commercial realities, and destinations still need to retain their potency.

Circadian aims to introduce a new level of originality, creativity and innovative solutions to the realm of design for hotels, restaurants, clubs, spas and leisure venues.

Gaurav Sinha, founder and design director of Circadian, said: “The hospitality sector is one of the fastest growing business segments in the Middle East where

both owners and operators are seeking higher levels of distinction to stand out from the crowd.

Our approach to design is rooted in our deep understanding of how restaurants and hotels operate, ensuring that we don’t simply design spaces that look good but also work well.”

Gaurav is also the founder of Insignia Worldwide, a wellrenowned brand, communications and design firm. He added: “We foresee a very disruptive era in interior design as the visual language of progressive luxury and guest experiences evolves rapidly.”

Circadian offers hoteliers and

FOOD

DENMARK BANS HALAL SLAUGHTER

restaurateurs a very unique integrated approach for design services, from defining the essence of a place to strategic positioning, experiential design ideology, FF&E and OS&E supplies and overall project management.

Circadian offers experiential design services and is also launching a collection of innovative hotel furniture. The design studio also aims to collaborate with renowned international design institutes to create the hotel room of the future, an initiative that will showcase the evolution and convergence of technology, sustainability and space utilisation, which caters to the needs of future travellers.

Denmark’s government has brought in a ban on the religious slaughter of animals for the production of halal and kosher meat, after years of campaigning from welfare activists.

Al Jazeera quoted the monitoring group Danish Halal, which launched a petition against the ban, as saying it was “a clear interference in religious freedom limiting the rights of Muslims and Jews to practice their religion in Denmark”.

Yet defending his government’s decision to remove this exemption, the minister for agriculture and food Dan Jørgensen told Denmark’s TV2 that “animal rights come before religion”.

Last year politicians in Britain said they would not be outlawing religious slaughter despite “strong pressure” from the RSPCA, the National Secular Society and other activists.

Organic Products Expo returns The 13th edition of MENOPE (Middle East Natural and Organic Products Expo), the Middle East’s only niche organic and natural products exhibition is all set to run between November 2 -4 2015 at the Dubai International Convention and Exhibition Centre (DICEC) with over 140 companies confirming their participation.

On the sidelines, MENOPE 2015 will also feature the first Emirates International Conference on Organic Agriculture and Sustainable Products, a two day knowledge forum

where experts will present papers and discuss critical issues concerning organic agriculture and sustainability.

Eng. Nadim Al Fuqaha, managing director Global Links, organisers of the expo, said that companies had confirmed their participation from across the world including new markets hitherto unrepresented at MENOPE before.

The exhibition is patronised by the U.A.E. Ministry of Environment and Water and is supported by International Federation of Organic Agriculture Movements (IFOAM),

College of Food & Agriculture – United Arab Emirates University of Agriculture. In addition, participants include many government authorities like Ministry of Agriculture Malaysia, Ghana Export Promotion Department, SME Promotion Department Bulgaria, Department of Agriculture Philippines in addition to many international participants.

MENOPE 2015 will showcase a variety of products spanning across herbals and spices, food and beverages, cereal products, agricultural products, and supplements.

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NEWS

ORGANIC

GCC demands more fish

FISH PRODUCTION IN THE GCC

YASA CAVIAR TO REBRAND FOR YOUNGER CUSTOMERS Emirates AquaTech Caviar Farm launch, Emirates AquaTech manLLC is planning to launch a new aging director Ahmed Mohammed line of caviar products, under a Al Dhaheri said: “This new outlet different brand name, with a lower is a gateway to the gourmet food price point, aimed at the youthful society which grants satisfaction mass market. to all food connoisseurs.” A furEmirates AquaTech currently ther retail outlet followed in Abu sells its caviar under the brand Dhabi airport duty free. name YASA, and it is availSpeaking exclusively to able in four varieties, Catering News ME last being Premium, Exmonth, Delphine STURGEON cellence, Elite, and Lannoy, YASA Royal, and each Caviar sales and differing in roe marketing manFACTORY size. ager, revealed: Sold predomi“We are developing CAVIAR nantly to 5-star hoa new brand to take to tels and Etihad and Qatar the supermarkets here in Airlines, Emirates AquaTech first the UAE. This will have a younger, launched its YASA caviar and sturtrendier identity and be offered at geon fillets into retail at The Mara lower price point.” ket, located in Mushrif Mall in Abu To further expand its reach and Dhabi, in May last year. to raise the profile of the brand, The Mushrif Mall shop ofDelphine added that the company fers customers a wide-range of is exploring opportunities for its fresh caviar, sturgeon fillets and own food and beverage outlet. complementary products, with a She said: “We are also exploring live demonstration of sturgeon the possibility of opening a YASA fish displayed in whole for cusbranded restaurant in the new tomers to buy and experience the Midfield airport terminal in Abu freshness, texture, and taste on Dhabi, when it opens in 2018.” purchase.

For the full interview with DelCommenting at the time of the phine Lannoy turn to page 38.

300,000

56,000SQM 35MT

Fish production in the GCC to be 392,000 tons a year, with the %UAE accounting for almost 20 of this production. (UAE Ministry of Economy)

= 10,000 fish According to a report by the United Nations’ Food and Agricultural Organisation (FAO), per capita fish consumption across the GCC is estimated at 10 kilogrammes per year, growing approximately 8% per annum up to 2030.

Courtesy of its high disposable income and strong, highend year-round tourism, the UAE leads regional per capita consumption rankings at 24 kilogrammes per year – five kilogrammes higher than the global average.

With the regional fish industry worth $272m a year, increasing domestic fish production to reduce trade deficits remains a core focus for GCC governments. Heavy investment in pioneering fish farming initiatives has resulted in a regional fund being established in 2014 to assist GCC countries’ aquaculture projects.

Projects include the establishment of the Middle East’s second sturgeon caviar farm in 2016, also farming salmon for 10

CATERING NEWS ME SEPTEMBER 2015

the first time.

While boosting domestic fish production will help meet rising regional demand for fish, the reliance on imports will remain.

Fish consumption in the UAE alone is predicted to cross the 900,000-tonne barrier by 2030 and the entire GCC fishing industry currently only produces 392,000 tonnes of fish per year.

According to the Ministry of Economy, the UAE contributes 75,000 tonnes - or 19% - of the regional production total.

Trixie LohMirmand, senior vice president, DWTC. “The global fish processing industry is at an interesting stage in its evolution. Regional governments have acknowledged that, on an international level, aquaculture farming centres are catching or have caught up with traditional capture fisheries.”

SEAFEX 2015 - the region’s biggest trade fair and sourcing platform for the international seafood industry, will run from October 27–29 at Dubai World Trade Centre (DWTC).

NEWS

QUICK NEWS A brief look at local catering news CAREERS

Jumeirah Emirates Towers appoints new Head Chef Ewart Wardhaugh has been recruited to oversee the kitchens of the award-winning Jumeirah Emirates Towers hotel.

Ewart, originally from Scotland, trained in European cuisine and began his career aged 14. He spent his early years working in several prestigious kitchens including one

Michelin Star restaurant the Georgian Room at the Cameron House Hotel and Leith’s Restaurant in London. In addition to his solid portfolio, he’s also worked at the luxury Lanesborough hotel in London, Raffles Hotel in Singapore and the Bellagio Resort and Casino in Las Vegas.

COOKING

Going for Gold Benjarong Dubai’s Kitchen Artist, Chef Wannapa Yensiri, received the Gold Award at the first major Thai cooking contest in the UAE. The Art of Thai Culinary: Pad Thai and Tom Yum Kung Contest, organised by the Royal Thai Consulate General of Dubai and the Northern Emirates, on 5 August 2015 at Dusit Thani Dubai, was judged by prominent Thai representatives in the UAE, led by the Consul General of Thailand to Dubai and the Northern Emirates, H.E. Thosaporn Moonlasartsathorn.

QSR “Pad Thai is famous for its deliciously distinct sweetness and acidity with a little bit of salt and spice. But over the years, as Thai dishes become known to many countries, it has been re-created to suit the taste standards of the general public. My Pad Thai was especially inspired by the classic recipe, techniques and tips from my Khun Khru (mentor) Chef Naruemol Poolkuan," said Chef Wannapa Yensiri.

OUTLETS

Return of Toshi to Grand Millennium Toshi, the signature Pan-Asian Restaurant at the Grand Millennium Dubai, relaunched last month after a makeover.

Having undergone a complete revamp with new interiors, Toshi offers views of the city's spectacu-

lar skyline, and five different cuisines under one roof.

Unveiling the new look, Peter Mansourian, general manager of Grand Millennium Dubai, said: “We are confident the new look will take Toshi to new heights.”

The Pizza Guys PI.DUBAI, a full-service restaurant co-founded by the creators of The Pizza Guys, Amber Haque and Rami Badawi, has opened on the lower ground floor of The Dubai Mall, offering a casual-upscale dining experience.

Teaming up with award-winning Chef Joseph Truex, who brings over 27 years of international culinary experience, PI.DUBAI’s menu is creating a new niche in the city with bespoke dishes.

“The inspiration behind the creation of PI.DUBAI revolves around bringing something completely different to the pizza scene in Dubai. PI.DUBAI is really about honouring tradition without being bound by it,” cofounder Amber Haque said.

The menu is comprised of dish-

es that deliver original, gourmet conceptions using fresh, organic seasonal vegetables, wild harvested seafood, and humanely raised antibiotic-free and hormone-free meats. The team takes pride that all ingredients are fresh and no frozen foods are purchased. With flour that comes from a 13th century mill in Italy, the dough is handmade and proofed for two to three days before it is ready for consumption.

PI.DUBAI was designed and conceptualised by David Irvin of Folklor, Los Angeles, who is recognised for developing international successful concepts such as Sprinkles Cupcakes and VOSS water. He worked closely with local interior designer Atefeh Bashir of Ruiz Velasquez Design to realise his vision.

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EXHIBITION

Reducing Import Dependence, Enhancing Export Potential

With 40% of GCC food processing plants in the UAE, regional governments are prioritising homegrown manufacturing to combat a 90% food import dependency.

As the global F&B industry seeks new markets for both sourcing and supplying, Gulfood Manufacturing 2015 will drive growth in the region’s food processing, packaging and manufacturing industries.

In-line with global food manufacturing trends, Gulfood Manufacturing 2015 will address issues including food security, sustainability, speed and efficiency of production, and logistics and transport factors involved in time to market.

With year-on-year exhibitor growth of more than 35% on the event’s inaugural edition last year, more than 1,500 international food manufacturers, suppliers and industry service providers will participate at Gulfood Manufacturing this year. National pavilions include representation from more than 26 countries including Germany, Austria, China, Egypt, France, Iran, Jordan, Lebanon, Switzerland, Taiwan, Thailand, Turkey, India, Italy, the USA and the UK. Local, regional and global trade professionals visiting the show are expected to exceed the 26,329 visitors from 156 countries recorded last year, while another 1,200 delegates will hear from an extensive line-up of international industry experts providing valuable insights at an extended series of conferences - F&B Innovation, Next Generation Manufacturing and Food Logistics - workshops and niche exhibitions running concurrently with Gulfood Manufacturing.

With GCC food imports forecast to reach US $ 53.1 billion by 2020 according to a report by the Economist Intelligence Unit, Gulfood Manufacturing will reverse the ‘finished foods’ focus of February’s annual Gulfood showcase and, instead, highlight the region’s ripe business potential as a leading international manufacturing and processing hub to serve domestic and international demand.

Gulfood Manufacturing is open between 10am-6pm from 27 – 28 October and 10am-5pm on 29 October 2015 at DWTC. Visitor attendance is free of charge. For more information, please visit www. gulfoodmanufacturing.com 12

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CAREERS OUTLETS

FORT ISLAND'S NEW EVENT SPACE Madinat Jumeirah, the Arabian Resort of Dubai, will offer the largest hotel event space in the United Arab Emirates when the Fort Island expansion is completed in October 2015.

Set over 1,750 square metres, the space has tripled in size and is set to host banquets, parties, exhibitions, product launches, music concerts, weddings, sports events and festivals for up to 1,400 people.

Margaret Paul, resort general manager, said: “This redevelopment demonstrates our commitment to continually enhance the guest experience and we look forward to catering for a larger and wider range of prestigious events for the meetings, incentives, conference and events (MICE) industry. The new venue has been rebuilt to accommodate large marquees and will provide versatile space for every type of event.”

The capacity at Fort Island has increased from 425 people to 1400 people in a cocktail set-up and from 250 people to 1100 people in a banquet style, set-up in rounds of 10.

Fort Island will be connected to the resort by four bridges and guests can also access the venue by the traditional wooden abra boats when staying in one of Madinat Jumeirah’s three hotels. An integral part of the existing and award winning Madinat Jumeirah’s Conference Centre, the new island will increase the centre’s overall capacity to 9,000 people over 10,000 square meters.

MICHAEL KREILING IN AJMAN

Kempinski Hotel Ajman has appointed Michael Kreiling as its new executive chef. Chef Michael brings 26 years of international experience to his role, whilst having worked for five continuous years in the most prestigious Michelin starred restaurants in Germany.

Known for his interest in fusion cuisine and creativity in the kitchen, Chef Michael, a German-national, began his culinary journey in 1989.

Throughout the years, he has been living in Tokyo and running a successful four-week German culinary promotion there, and also worked in a fine-dining restaurant on a cruise liner. For the past two years, the award winning chef has held the position of executive chef in the Hyatt Regency in Belgrade, and prior to that, he spent three years in London with a prestigious luxury restaurant as the executive sous chef. Chef Michael has also contributed to numerous culinary books, worked in the Relais & Chateaux Hotel where he cooked for many dignitaries and ministers and in 2007 was featured on a German culinary TV show.

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OUTLETS

PROJECT CANVAS BRINGS THE CROFT TO DUBAI MARRIOTT HARBOUR HOTEL & SUITES Marriott International’s Project Canvas campaign has given rise to another new concept in Dubai, with the launch of Darren Velvick’s The Croft within the Dubai Marriott Harbour Hotel & Suites, Dubai Marina.

Project Canvas, a concept lab for incubating entrepreneurial food and drink ideas, was introduced with the purpose of nurturing local entrepreneurship as well as supporting the creation of home-grown concepts. Under this initiative, Marriott identifies

underperforming outlets within its hotel group and then works with aspiring food and bever-

age personalities to create a new idea. Each project receives professional advice from Marriott as

well as a $50,000 cash injection to assist with the refitting.

Anyone with a burning desire and a bright idea, for a restaurant, café, bar or nightclub can apply to the Project Canvas team at www.canvas-startup.com.

The Croft, located on the fifth level of Dubai Marriott Harbour Hotel & Suites in Dubai Marina, will be open to the public from 16 August onwards.

For more information on this story turn to page 54.

The 1st Poultry Farm to be certified

by Emirates Authority for Standardization & Metreology

Al Rawdah offers gourmet range of locally produced chicken and meat products. Coming from UAE’s largets poultry farm, Al Rawdah chickens are home grown on 100% natural feed.

For full product list, please email customerservice@alrawdahpoultry.com

NEWS

EXHIBITION

Middle East takes a third of Brazilian poultry exports

The Middle East continues to be a top destination for Brazilian meat and food products and collectively accounts for around 34% of Brazil’s poultry exports globally.

Both in terms of production and export, the country’s agribusiness (agricultural and livestock) ranks among the top three slots globally in every sector of the agribusinesses. Brazil for example is the third biggest producer of chicken and the largest exporter in the world; it is both the fourth largest producer and exporter of pork and both the second largest producer and exporter of beef globally.

The biennial 24th edition of the Brazilian International Poultry and Hog Show 2015, better known by its Portuguese acronym SIAVS (Salao Internacional de Avicultura e Suinocultura) was held at the Parque Anhembi Convention Centre from 28 to 30 July in Sao Paolo, Brazil’s biggest and most populous city and thriving commercial capital. The exhibition, organised by the Brazilian Asso14

CATERING NEWS ME SEPTEMBER 2015

ciation of Animal Protein (Associacao Brasileira de Proteina Animal—ABPA) in partnership with ApexBrasil, the Brazilian Federal Trade and Investment Promotion Agency, is the largest official event of its kind for this industry sector.

SIAVS 2015 showcased the evolution and importance of the Brazilian poultry and meat industry—a big employer and GDP contributor. The poultry industry, employing 3.6 million and accounting for 8.86% of the agribusiness, is clearly a mega industry with an estimated production of 12.69 million tonnes with a production value of $17.66 billion (2014) and exports of 4.09 tonnes valued at $8.5 billion. Brazilian poultry is exported to over 150 countries.

SIAVS 2015 attracted over 12,000 international and national visitors for the three-day duration at the Parque Anhembi.

Visitors came from across Brazil and from another 50 countries from the Americas, Europe, Asia and Africa.

Also present were over 100 leading exhibiting companies involved in the production, processing and export of meat and food products, along with companies providing support in equipment, biological input, pharmaceutical and bio-chemical companies and others that are an integral part of the production and distribution chain.

SIAVS 2015 featured an exhibition area of over 10,000 m², with the participation of companies in the poultry, egg and pork business, genetics, equipment, input suppliers, logistics, laboratories, certification companies, among others in the production chain.

“The Middle East is very important for Brazilian poultry exports.

Our exports totalled $2.59 billion in 2014, including chicken meat, turkey meat, eggs, genetics and fertile eggs,” remarked Ricardo Joao Santin, vice president-poultry, ABPA, in acknowledgment of the region as a premier export destination for the industry.

UNICEF

STARWOOD HOTELS & RESORTS HOLDS UNICEF FLEA MARKET

This year UNICEF and Starwood Hotels & Resorts are celebrating 20 years of partnership. Since 1995, Starwood have supported UNICEF projects in more than 40 countries across the world with $30 million of funds raised.

To mark the occasion, the city centre hotel will host its popular charity flea market on Saturday 19th of September, with all the money collected from the exhibitors going to support UNICEF’s WASH projects providing clean drinking water and proper sanitation facilities for children and their families across Africa and the Middle East.

The flea market opens in the Arzanah Ballroom at 9am and ends at 2pm. Visitors can enter free of charge, and exhibitor tables are available for AED 285 each.

“Our charity flea markets have been running for a number of years. It has quickly become a sought-after event and it remains an incredibly popular date in our calendar. It is no longer just a charity fundraiser but has developed into a community occasion that brings people together.”; explains Yves Tarabout, Deputy General Manager of the hotel.

For flea market exhibitor bookings, please contact 02 677 3333 or email Sabine.Farah@sheraton.com

NEWS

© iStock / Thinkstock - © Studio Rougereau

True and genuine French excellence in bakery

Contact: rmorais@le-duff.com

www.bridordefrance.com

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CAREERS

Trader Vic’s Celebrates Birthday Celebrating its 11th birthday next month, Trader Vic’s Madinat has experienced year on year revenue growth since inception.

At the weekends, Trader Vic’s busiest time, every mixologist can prepare up to 600 cocktails in one night, that’s two a minute for a consecutive five hours.

In fact, the venue can sell up to 1000 of its famous Tiki Puka Puka cocktail infusions in just one night.

Each member of the bar team undergoes six months training on all the 70 plus cocktails on

the menu incorporating knowledge of the ingredients and the rich history of both the cocktails themselves and the Trader Vic’s brand which is over 80 years old.

Eric Fabie, General Manager of Trader Vic’s Souk Madinat, said: “It is very rare in Dubai to see a restaurant or bar performing consistently over a decade. Our biggest achievement has been maintaining the level of daily activity, considering the amount of new venues opening up in the market.”

COOKING

Tortilla’s first foray in the Middle East Tortilla, a fast-casual Mexican restaurant concept, has signed a franchising deal with Dubai based development partner Eathos to open over 30 stores across the GCC in the next 10 years.

Richard Morris, managing director, Tortilla said: "The UAE is fast becoming one of the leading food and beverage destinations in the world and it will be our first international destination."

Bird & Bird's franchising, licensing and multi-channel

strategies team of lawyers, in the UK and the UAE, advised the Quilvest-backed Tortilla on its strategic entry and expansion across the GCC. Bird & Bird partner Graeme Payne said: "In the last few years members of Bird & Bird's international franchise team have advised a considerable number of US, UK and European businesses in the food and beverage sector on their international expansion, particularly in the Middle and Far East."

OUTLETS

BurJuman Centre Goes to Market This month Ripe set up its monthly pop-up night market, on Thursday evenings at the BurJuman Centre, in a bid to give community residents access to fresh produce.Showcasing locally produced eggs, the market will also consist of thirty artisan stalls – focusing on items that have been made in the UAE. Becky Balderstone, owner and founder, Ripe Market, said: “Ripe Market has always been about 16

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promoting a healthy lifestyle and educating the community about the benefits of organic food. Expanding our market’s reach, by way of BurJuman Centre, is an exciting step for us.”

The inaugural pop-up market event will launch on Thursday August 27th, and be followed monthly with a second event on Thursday September 17th, and the markets will open at 5pm and wind down by 10pm.

CONFERENCE

The Big F&B Forum The agenda is now set for The Big F&B Forum, the Catering News ME conference which is being held on September 15th at the Ritz Carlton Hotel in Jumeirah Beach Residence, Dubai, and we have some of the leading F&B influencers in the region speaking.

Opening the day we have an exclusive presentation from the Emirates Authority for Standardization & Metrology (ESMA) on the hugely important issue of Halal.

This is followed up with a panel discussion on the issue of Eating Locally, with panellists including RIPE, the Organic Café, Slow Foods, and Baker & Spice.

Marriott International follows with a detailed breakdown of its Project Canvas, which is rewriting the rulebook in F&B financing.

Dr. Graham Simpson then leads a panel discussion on the role of F&B in tackling the obesity crisis. He is joined by Be-

atobesity UAE, Be Super Natural and Kcal.

We then turn to the design experts for a discussion on Creating Authentic Design Concepts, with contributions from BeSpoke, Tricon and Gates Hospitality.

Around midday we have a workshop on Secure Supply Chains hosted by 4Corners, which is followed by a lively panel on the issue of The Untold Employment Crisis, with ICCA, Tonique Consultancy and Liwa Minor.

Dubai Municipality will close the discussions with an analysis of the lessons learnt from the recent Milan Expo ahead of Dubai 2020.

Bringing together professionals from across the region for a day of workshops, panel discussions and debate, the Forum is free to enter for Chefs, F&B Managers/Directors and Procurement Managers. But you must reserve your attendance soon, at Mark@bncpublishing.net, to avoid disappointment.

NEWS

SEPTEMBER 2015 CATERING NEWS ME

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THE BIG F&B FORUM

MEET THE SPONSORS

The Catering News ME team has signed up some hugely influential speakers and sponsors for the region-wide Big Food & Beverage Forum we will be hosting on September 15th at the Ritz Carlton Hotel in Jumeirah Beach Residence, Dubai.

By way of an introduction, what follows is a profile of each of our partners, along with details of their exhibition highlights.

To see the full Forum agenda, visit http://tinyurl.com/omjr5wg

CHURCHILL 1795

INNOVATIVE GENERAL TRADING (IGT)

Churchill prides itself on delivering innovative, high performance products to an ever changing, global market place.

The priority of Churchill is offering a total tabletop solution to a market which demands the best results from its tableware Glenn Ewart, export business development manager, Churchill, says: “Catering News is one of the most important and prestigious publications in the UAE and the wider region and we are always keen to support their events since we know they will be well-supported, highly relevant and an opportunity for Churchill to deliver its brand message to key industry professionals.”

The most pressing issue Glenn faces today in the F&B industry is the desire for more creative food presentation, which he says has exploded.

“Food theatre has flooded the industry as trends tend towards a more dramatic tabletop. However, it is now argued that the innovation has moved too far from the traditional plate. The Twitter campaign #bringbacktheplate has

Innovative General Trading (IGT) has been trading and distributing meat, fruits, herbs and vegetables, and importing and distributing natural mineral water and juices, in Dubai since 2003.

Vikas Malhotra, managing director of IGT, says: “It is our endeavour to partner with the Chef's and F&B managers of the hospitality industry to provide innovative products and solutions with a competitive advantage, so adding value to our customers operation through improving efficiency, reducing costs, conserving energy and at the same time being environment friendly.”

He adds: “This event provides us the opportunity to construct a platform to bridge the ongoing issues faced by the industry by encouraging open discussions and knowledge sharing through the transfer of ideas and creative problem solving.

By rubbing shoulders with the key stakeholders of the hospitality industry we aim to understand the key issues faced by them. This will enable us to understand their needs and help build an innovation pipeline.”

When asked why The Big F&B Forum was important to him, Vikas says: “A platform of high calibre individuals motivates everyone to step out of their silos and encourages discussions on key challenges encountered by one and all in the foodservice industry. It inculcates transparency and drives us to identify and find appropriate solutions through open discussions.”

Having established IGT with the mission of providing environment friendly solutions, Vikas is keen to present Chafo, IGT’s new environmentally friendly Eco Burner, which uses refill gas as a greener alternative to the gels and wicks currently being used extensively in HORECA channels today.

Vikas adds: “These conventional methods have been known to be unsafe not only to the food but also its handlers and the environment as they cause carbon deposits on the chafing dishes thereby considerably increasing consumption of chemicals, detergents and wax for cleaning purposes.”

For safety, the Chafo burner extinguishes when overturned and shuts off when overheating.

The device remains cool to touch throughout its operation and is wind resistant making it user friendly for both indoor and outdoor catering functions. The Chafo also has a unique regulator to control heat output, lasting up to 7.5 hours (once full), and heating food at a considerably lower cost compared to conventional methods.

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CATERING NEWS ME SEPTEMBER 2015

considerable following and may pose a threat to the creative visions of many new concepts.

“A second issue is the shortage of young chefs. The unsociable hours and lack of training opportunities can be unattractive to young people considering a career in cuisine. This will cause many problems for the F&B industry today and in the future unless more opportunities are created,” he adds.

Glenn is particularly looking forward to the panel discussion on ‘Creating authentic dining concepts’, as he explains: “Churchill's approach to new product development is to start by understanding the needs of chefs and restaurants and by listening to their ideas and objectives. Churchill's aim is to offer the ideal solution to all dining concepts.”

Glenn is looking forward to sharing with the Forum delegates the latest news on Churchill’s Stonecast range, which is enjoying growing success in the UAE. Stonecast is a hand decorated collection which offers rustic charm and individuality.

THE BIG F&B FORUM

EMIRATES MODERN POULTRY CO.

MERCHANT STAR INTERNATIONAL

Al Rawdah (Emirates Modern Poultry Co.), part of Emirates Rawabi Group, is currently the largest producer of 100% natural fed fresh chickens and high quality processed meat products in the UAE.Located 40 kilometers from Dubai, Al Rawdah farms cover a sprawling 538 hectares with a processing capacity of over 45,000 birds daily.

Jeanette Alhaider, general manager of sales and marketing at Emirates Modern Poultry Co., says: “It is important for us to be a sponsor for The Big F&B Forum as we have only recently ventured in the HORECA industry.

We would like to increase brand awareness with the chefs who will be participating in the event and also educate them of what we have to offer compared to other suppliers in the market.

“We will be able to add a new dimension to the Forum as there are not a lot of local producers in this field. We see a lot of imported products and middleman but not direct purchase from local producers.”

DASSIE

“For us it is important to touch base with industry professionals, to support the catering society and also to get some feedback on our range straight from the mouth of our target audience.”

Within the F&B industry today, Benita feels there is a lack of identity in hotels and outlets. “They all seem to be a paint by number solutions instead of standing out, being unique and offering something different to consumers,” she said.

IGT

Gemini

Dassie is a distributor of unique, eco-friendly homeware and gifts handcrafted by artisans in the developing world.

Benita Bohsali, founder of Dassie, says: “Our products celebrate individualism while being kind to the earth. Our products are fresh and very current in today’s décor trends, they are great pieces of whimsical décor to add to your own home as well as gifts you love to give.

Sourced from South Africa, Dassie was launched after finding a lack of unique, handmade, feel good homeware available in the UK and then taken to the UAE by the South African entrepreneur Benita Bohsali.

Commenting on the Forum, Benita says: “It is important for people in this industry to stay informed, be on top of their game and to understand the market. Getting together lets people speak, idealise and make changes.

Merchant Star International, the exclusive distributor of Julius Meinl Coffee believes in sponsoring events such as The Big F&B Forum as it gives them the opportunity to create, develop and enhance their company’s image, prestige and credibility, according to Ali Elyaderani, managing director.

He adds: “It is a way for us to broaden our competitive edge. We also take this opportunity to showcase all our products, services and what Merchant Star International has to offer to a wide range of decision makers in the industry. It is a gateway for us to develop closer and better relationships with customers, both existing and potential ones.

“As the Ambassador of Viennese coffeehouse culture we would like to advocate how Julius Meinl has continued to inspire poets since 1862 and how we can adapt this poetic inspiration and atmosphere here in the UAE. We hope to create a very poetic and inspirational morning to al attendees to kick start a meaningful and productive forum.”

In addition to new tea varieties Julius Meinl just launched the Julius Meinl French Press.

It offers the consumer the pleasure of a sophisticated ritual, worthy of a connoisseur. By its method of brewing, the French Press preserves the volatile and delicate aromas in a unique and special way.

Julius Meinl has also launched the Premium Breakfast and Banquets Grind on Demand.

A smart brewer is interactively con-

Now quality has a number.

Innovative General Trading LLC

nected to an on-demand grinder, so that clients can decide exactly what quantity of coffee that needs to be grinded and brewed on time, delivering real freshness in every cup of coffee: fast and efficient.

Compared to other commercially available brewers, this innovation is 20-30% more energy efficient.

Ali adds: “It gives our clients the best value for money with less coffee wasted whilst preserving coffee quality.”

Looking forward to The Big F&B Forum, on September 15, Ali says: “Learning something new is the most obvious motivation for most people to attend forums. At the same time, networking allows you to get to know and meet new professionals and vendors who work in the same industry. There is an incredible amount of sharing, learning and leveraging that can happen in these forums.

Attendees will be able to take the pulse of what is currently happening around the industry and hear ideas they are not aware of.”

IGT

Innovative General Trading LLC

SEPTEMBER 2015 CATERING NEWS ME

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THE BIG F&B FORUM NEWS

MEIKO

HOSHIZAKI GRAM MIDDLE EAST

MEIKO is one of the world's leading manufacturers of commercial warewashing equipment.

Founded as a five-man workshop in Germany in 1927, MEIKO has long since grown into a large company on the cutting edge of technology in engineering and manufacturing.

Tim Walsh from Meiko Middle East and Africa says: “As a warewashing company we can offer something very unique to F&B managers, who are primarily interested in ROI, with our warewashers that

Hoshizaki is a leading manufacturer of commercial kitchen and food service equipment. Creators of Japan´s first fully automatic ice maker, Hoshizaki now features an extended line of kitchen and food service equipment including ice machines and dispensers, refrigerators, freezers, sushi cases and water electrolysers for different users across a wide span of industry sectors.

Les Simmons, Hoshizaki Gram Middle East Branch general manager, says: “We are proud to support The Big Food and Beverage Forum and in supporting current and future challenges that our industry faces.

“The Forum allows for greater interaction and networking plus the added benefit of enhanced knowledge.”

Les says that the greatest challenges he faces in the F&B industry today are cheap imports. He adds: “As a company that focuses on quality design and support we face many challenges against cheap imports, but we can offer vast savings in opex and capex for all businesses. As a company we focus on the best energy viable solutions for food storage and ice production for all areas of hospitality.”

consume around 30% less money than lesser machines.

“Running costs are on the increase which eats into the bottom line profits: water, electricity, chemicals, labour and even air conditioning costs are the big money eaters and Meiko’s proven technology helps to reduce the economic impact of warewashing.”

Meiko will be showcasing its MiClean and MiQ dishwashers, which Tim says are state of the art in 2015: “They offer Unparalleled performance”.

STEELITE

SOL MATÉ

Steelite International, vice president MEAAP, Stuart Wilkinson, says that a lack of innovation and the blatant copying of ideas are the most pressing issues facing the F&B industry today. Stuart adds: “As an industry we need to come up with new ideas. We are working on various ideas which will again show our customers that we are the innovative leaders in our field.”

Stuart believes that it is important for the industry to meet at such events to discuss and stimulate discussion in the regional F&B industry.

Steelite will use the Forum to promote its Craft products range, a collection of melamine and Welsh slate.

One of the most significant trends in beverages is the increasing demand for less calories and for more natural ingredients, according to CALIDRIS 28 general manager Babak Alikaram.

Whether your taste is for something fruity, non-calorific and sugar-free or classical, 28 BLACK offers something to suit every taste. The energy drinks 28 BLACK Açaí, 28 BLACK Açaí Zero and 28 BLACK, growing in popularity, are great straight or mixed.

They are free from taurine, artificial colours, preservatives, gluten, and lactose and they are halal compliant.

Babak, General Manager, CALIDRIS 28, says: “Whether it is enjoyed during the day or at night for a shot of energy, 28 BLACK is the reliable companion for people who always have something going on tomorrow.”

“28 DRINKS, our high-quality carbonated bitter beverages, are classics that offer the freshness, flavour and delicate carbonation that bartenders

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CATERING NEWS ME SEPTEMBER 2015

and long drink lovers want, and they are vegan, and gluten and lactose free.

And our gold-filtered luxury drink, Gize has already received multiple international awards for its outstanding product quality and extraordinary design, and it’s available, with and without carbonation, in three exciting flavours: Raspberry-Ginseng, Pear-Vinegar and Pineapple-Coconut.

“Our latest innovation is Sol Maté, the sunny drink with the Maté-Kick, aimed at the growing target group of people who like natural non-alcoholic beverages and have high standards for taste and quality, being certified organic and containing no artificial colours or preservatives – it is 100 % all-natural.”

Babak believes that the USP of CALIDRIS 28 is producing drinks with passion.

“For us, drinking is about more than simply quenching one's thirst. With our various brands, we want to delight people and be part of their ‘way of life’,” he says.

NEWS

SEPTEMBER 2015 CATERING NEWS ME

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THE BIG F&B FORUM NEWS

PULSAR FOODSTUFF TRADING Pulsar Foodstuff Trading started their journey over 10 years ago supplying Mini-Bar and Bar Snack products to the hospitality industry in the Emirate of Dubai. Over the years they have developed into a company that focuses on delivering the highest quality products across the entire United Arab Emirates, surrounding GCC countries and exclusive hotel resorts in the Maldives and Seychelles.

As a sponsor of The Big F&B Forum, Stephen Bennett, Pulsar Foodstuff general manager, says: “In business it is always important to keep yourself moving forward. By sponsoring events such as The Big F&B Forum it keeps us in direct contact with our target clientele, gives us the opportunity to potentially meet new clients and keeps us up to date with the hot topics from the food and beverage world. It will also give us the chance to showcase some of our new product ideas and thoughts moving forward into the new season.”

With a lot of new establishments under development and many more recently completed. Stephen says: “Lowering oil prices and a drop in the euro has seen a reduction in visitors to

the region. The result is that the amount of potential customers is being spread very thin for every outlet throughout the country. The difficulties from this are obvious, and presents a challenge to each and every outlet.”

Stephen has a particular interest in the panel discussion on ‘The role of F&B in the obesity crisis’. He says: “As a direct supplier to the F&B category through minibars, this is directly related to our business. We already have a number of products that are aimed at complementing this issue, such has organic healthy products. But learning how the entire industry plans to move forward on the issue and what changes to hotel packaging and promoting of products are of major relevance to us.”

Pulsar Foodstuff Trading will be showcasing its new company The Gourmet Olive Market, which is offering the UAE and greater GCC the world’s finest olives. “We are very excited about our new venture and by showcasing our new product at such forums we are getting it straight in front of some of our direct customer targets,” says Stephen.

MGK

MGK provides a broad range of innovative and sophisticated HACCP monitoring systems and devices, and has extensive relationships with some of the world’s premier solution providers for cutting edge culinary products.

Mirco Beutler, managing director of MGK, says he will use The Big F&B Forum to showcase ROX, which is the company’s latest Chemical Free Cleaning and Sanitizing solution. “We will educate attendees that they do not require any chemicals to sanitize their produce, offering a green alternative,” says Mirco.

Mirco believes that the most pressing issue for the F&B industry today is recruitment. He says: “As the number of Hotels are rising rapidly here it’s becoming more difficult to get the right people on board. The packages for an FB manager have been slashed, so it’s becoming more and more challenging to convince expats to come."

Looking ahead to the F&B Forum, Mirco says: “I am keen to see Bobby Krishna’s feedback from Expo Milan as 2020 is on its way.”

He adds: “It’s important to exchange experience and to share common challenges with other industry professionals to overcome challenges and stay up to date.”

Gemini

IGT

Now quality has a number.

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CATERING NEWS ME SEPTEMBER 2015

Innovative General Trading LLC

IGT

Innovative General Trading LLC

5 e BAI 201 h t U r at D be 51 s W m A1 u sit SHO pte D 4 i V L Se N TE th STA HO 30 4, - L th HAL 8 2

NEWS

The natural partner for ceramics, melamine & wood in the hospitality industry.

Glenn Ewart Export Business Development Manager Email: glenn.ewart@churchill1795.com

SEPTEMBER 2015 CATERING NEWS ME

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THE BIG F&B FORUM NEWS

TSSC

HMB AB-SB

1765 GEMINI As a dynamic, young, hospitality distribution company, 1765 Gemini offers a one-stop shop for F&B table top solutions as well as in-room and housekeeping.

As a sponsor of the Catering News ME Big F&B Forum, Clive Piper, director of sales and marketing is delighted to be able to meet and communicate, on a face to face level, with key players in the industry.

He says: “With the event being run by Catering News we know that the forum will be well supported and that the delegates will have been carefully chosen.

For Clive, the most pressing issues facing the F&B industry today is the lack of training and investment in staff. “Restaurants spend thousands, if not millions of dirhams on furnishings, equipment and product, but don’t seem to spend time and money developing and incentivising their staff,” says Clive.

He adds: “This is a precursor to my second issue, which is service levels. Over the past 10 years the standard of service in general has dropped considerably, whereas the costs have increased.

When I pay good money, I expect good service.”

Over the past year 1765 Gemini has had great success with their Stonecast and Igneous collections. “The buzzword at the moment seems to be “Rustic”. As a result of the success of Stonecast so far, Churchill will be adding to the range in the very near future,” says Clive.

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Technical Supplies and Services Co. (TSSC) was established in 1961, and today it continues to provide complete customer care for the food service and laundry industry. From design of the facilities to installation of the wide ranging equipment required for operation and training the operators, TSSC can provide a one–stop solution for discerning clients.

Rashid Bahar, business develpopment manager, says it was important for TSSC to be a sponsor for brand awareness. She adds: “Aside from enhancing TSSC’s visibility and image, it is also a means of accessing a wide range of audiences such as decision makers in the hotel and restaurant business, F&B professionals, procurement managers and many more.

“On the day we will be showcasing our product range, giving Forum attendees the opportunity to try out our products first hand and answering all their questions immediately.”

“Forums like this are important for the industry to increase collaboration and make new connections,” adds Rashid.

At The Big F&B Forum, TSSC will be showcasing its new Mibrasa Charcoal Oven. “The restaurant market in the UAE is steadily growing, and with it, the number of diversifying restaurants wanting to try out new things. The Mibrasa grill-oven lends itself to traditional ‘brasa’ cooking, with renowned restaurants from different countries and food backgrounds benefiting from its features,” says Rashid.

THE BIG F&B FORUM NEWS

RATIONAL RATIONAL sees itself as a specialist in hot food preparation in the world’s professional kitchens. This clear selfimage is the basis of a success story that dates back over 40 years. Regular innovation has guaranteed its leading position in terms of technology and market share, and rapid growth has increased its share of the world market to 54%. Over 100 million meals are now prepared every day in RATIONAL units in all parts of the world.

Simon Parke-Davis, vice president for Business Development Middle East at RATIONAL International, comments on his sponsorship of The Big F&B Forum: “It is important to show solidarity to our partners and to support their businesses directly using this as a platform to be present with all our customers.

Self Cooking Center 5 Senses

“We will assist to make sure that future events remain as high profile and focused, securing the top talent and professionals in the industry. Events like this are important to make sure we are all in alignment and heading for the same goals and aspirations and to understand the markets actual needs and wants, not expected needs and wants.”

Simon’s biggest concerns in the F&B industry today are the strength and consistency of the pipeline of future projects and the “Race to the bottom!” mentality price wars, which create low quality operations without efficiency.

RATIONAL will use the Forum to showcase its new SelfCookingCenter 5 Senses, the only intelligent cooking system that senses, recognises, thinks ahead, learns from you and even communicates with you.

IFFCO

IFFCO is an innovative and integrated multi food products group based in the UAE, established in 1975, with a significant presence in impulse foods, agri business, oils and fats, packaging, chemicals, sales and distribution.

As a sponsor of The Big F&B Forum, Ronald Goldbach, IFFCO Frozen Foods CEO, says: “This event is a very good platform to meet other companies, to understand their demands, challenges and opportunities, and to create new contacts.

“It is essential that we discuss the most pressing issues facing the F&B industry today, which are price competition vs. product quality, and marketing and product placement.

Ronald is particularly interested in the panel discussion on ‘The Future of F&B Finance’, he says: “I would like to understand the opinion and actions of experts in this crucial area.”

IFFCO will use the Forum to showcase its new product range in its frozen bakery segment, which includes cookies, tarts, mini cakes, and filled sweet and savoury puff pastries.

Gemini

IGT

Now quality has a number.

Innovative General Trading LLC

IGT

Innovative General Trading LLC

SEPTEMBER 2015 CATERING NEWS ME

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NEWS

After years of being confined to hotels and leisure developments, F&B businesses in the UAE are breaking from tradition and embracing an entrepreneurial spirit, as Melanie Mingas discovered

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CATERING NEWS ME SEPTEMBER 2015

COVER STORY

I

n 2008, when the country’s economy all but collapsed, it was the hospitality industry – and specifically its food and beverage sector – which demonstrated the resilience required to prop up GDP figures.

Sources claimed the F&B sector grew 30% and stories began to emerge of stock brokers moving into the sandwich business and real estate investors ploughing their funds into restaurants instead of residences.

Today, Euromonitor International counts more than 6,000 F&B outlets registered across the UAE and KPMG predicts the sector will need at least 1,600 further openings by 2019 simply to fill the number of spaces opening in hotels and new residential and leisure developments.

On the surface it’s a golden goose, the number one thing to do in the UAE is eat out, but the reality is that the F&B operation isn’t as lucrative as it once was, and without a significant rise in population, the rapid pace of growth could lead to a complete saturation of the market.

Additional economic factors have also come into play over recent months, affecting the business directly and via the influence of consumer habits. The Russian economic crisis, a lack of market stability, as well as rising business costs – from rent to visas, utilities and staff accommodation where applicable – independent enterprises are feeling the pinch at both ends of the scale.

Yet entrepreneurs, chefs and private investors continue to open standalone F&B businesses and with each new hotel opening its doors, anywhere between two and 20 new outlets open too.

General manager of F&B at AKI Group, Farah George, observes: “People are thinking much more long term. Of course the market is saturated and the competition dynamic is going to change things very soon because currently we are seeing too many people opening F&B businesses. The big question is who will actually survive?” he adds.

It’s a question many could benefit from knowing the answer to but the immediate concern is how the businesses

“BRAND LOYALTY IS SOMETHING THAT IS BECOMING EXTREMELY CHALLENGING TO SUSTAIN.” will be structured. The traditional set ups of 100% ownership, joint ventures and franchises are slowly being replaced with hybrid combinations of multiple structures.

GOING IT ALONE

The independent outlet has enjoyed significant gains over recent years, driven by new spaces in malls and residential projects, as well as an emerging trend to open eateries in refurbished spaces in non-prime real estate… and an army of food trucks.

The likes of Tom&Serg, Salt, Baker and Spice and Moti Roti have gone from unknowns to leading their field with multiple outlets and a presence at everything from music events to farmer’s markets.

They are success stories which hint that the decision process behind where to eat is today driven by novelty and authenticity more than price.

Naim Maadad, CEO, Gates Hospitality, which has introduced such brands as London’s Reform Social & Grill, observes: “Consumers have become much more market savvy and are, in the mod SEPTEMBER 2015 CATERING NEWS ME

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COVER STORY

UAE F&B MARKET SIZE (US$)*

14

$14bn

13

$13bn

12

$12bn

$11bn 11

10

$10bn 2013(A)

2014(A)

2015(F)

2016(F)

2017(F)

2018(F)

Transactions (m)

773

810

844

881

915

956

Outlets (000's)

13.3

13.8

14.2

14.7

15

15.4

Spend per transaction (US$)

13.91

13.94

13.84

13.85

13.80

13.78

Source: KPMG *Excluding establishments whose primary focus is serving alcoholic beverages (bars/pubs)

UAE F&B MARKET SIZE (US$)*

Cafés

Other - 1%

7 22

Fast Food/QSR**

%

70

Full Service

Source: KPMG *Excluding establishments whose primary focus is serving alcoholic beverages (bars/pubs) **Quick Service Restaurant

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CATERING NEWS ME SEPTEMBER 2015

ern day, demanding more value for money. They look at options before choosing, need a lot of variety to keep them enticed, and brand loyalty is something that is becoming extremely challenging to sustain.”

Additionally, it’s a result of a changing demographic – the 30 plus European expatriate market is moving away from the traditional licensed hotel premises and being joined by a cohort of Gen Y expatriates. Together they have a taste for travel and a desire to break away from the homogenized dominance of international brands, which have been deemed unworthy of their Instagram hashtags.

They are trend followers of the highest order and Naim advises that winning their hearts requires a bold approach from day one.

He explains: “There are many more new clusters being developed and investors have more options to venture out to do new concepts and experiment with different cuisine to attract new clients to their outlet, as well as retain their existing customers.

“The customers today are willing to eat out a lot more and to try bold new concepts, without actually worrying too much about how expensive the outing is – if it is perceived as a great meal experience it gives excellent value for money.”

Yet welcoming people through the door is only half the battle. Repeat and steady business is what pays the bills.

Citing a typical three year ROI cycle on any new outlet, Farah explains that high outlay costs in construction and staffing, as well as the ability to drive footfall, are the key challenges in the ROI puzzle.

He explains: “Those are the two major differences and the way to work around them is to manage the CAPEX and reduce costs. You cannot any more, in the UAE, expect a return within three years.”

Moving forwards these outlets will become centres of their community, continuing to build on the popularity of neighbourhood malls, which as Farah notes, have the footfall to kickstart a business, which the mega malls and out of town sites don’t always do.

“At the weekend we see in our stores fantastic business in these locations.

There is an element of luck and I don’t

COVER STORY

know how things are going to materialise over the next year or two, it may be that the market matures and there will be enough people to make all these new projects a success,” he adds.

5-STAR SERVICE

Within hotels, the drive to monetise every square metre of the asset has seen a rise in spaces being leased out – particularly in economy hotels – and new hospitality consultants are more often brought on board to take ideas from drawing board to reality.

Moving across the spectrum, international names like Hakkasan and Nobu are opening up in 5-star hotels and attracting a whole new clientele. Then, at the far end, Jumeirah Group has separated its F&B and hotel operations to form two different businesses, allowing its own tried and tested restaurant brands to operate beyond the confines of the hotel portfolio.

With GMs subject to ever more challenging KPIs the ability to maximise rev-

The UAE F&B Market continues to grow

enue across the hotel has become a highly desired skill set and the incorporation of a tried and tested brand can greatly reduce the pressure.

Naim says: “I strongly feel that the onus is certainly on the general managers of the hotel business who are nowadays accountable for every area in the hotel unit as a source of revenue generation – down to the last square metre of

available space.“ Moving forward he notes a number of potential dynamics and even the possibility of employing a pick and mix approach to business structures in order to find the sweet point and potentially even tackle the ROI challenge.

“There could be a much higher preference for joint ventures and management contracts between the hotels and asset

Luxury Gourmet Olives from around the world

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

#thegourmetolivemarket

@tgom_me

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COVER STORY

WHICH MODEL? My honest opinion here is that if you haven’t been in this business in this market for many years, don’t do it alone.

Learning is costly.

JV is a very successful model between an entrepreneur and investors and a passionate person who loves the business and a person who doesn’t know the business but can provide funding. The market is seeing more partnerships between these kinds of people.

Franchise I think is still strong but home grown concepts are more popular and that is a strong trend. Franchise can only deliver success if a brand is taken global, otherwise there are no benefits.

Naim Maadad

Jumeirah Group has separated its F&B and hotel operations to form two different businesses

The next big thing in terms of F&B finance models would be joint ventures and management contracts between hotels and asset owners with the professional culinary brand owners.

Professionals and specialists would be delivering results and driving the business with a greater return of investment for all the stakeholders.

Farah George

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owners on one side and the professional restaurateurs on the other.

“The professionals have the expertise to run the business profitably. So there would be a lot of third party investment into the business and entrepreneurs would invest more of their own money to make the business more attractive and remunerative with a faster ROI.”

THE ALTERNATIVE

In the face of new opportunities, some businesses are choosing to entirely innovate how they do business.

Under the name Canvas, Marriott International is transforming its lesser performing F&B spaces into “F&B labs” for entrepreneurs to open a concept and run it within a Marriott property, while also befitting from a $50,000 grant.

Also offering alternatives to those with a desire to break into the industry, Thomas Klein International last year began to create and then lease readymade

F&B concepts under a capital light model and with a grace period of one year before fee payments begin.

The focus is clearly on the long term and TKI has already facilitated two openings under the system, with a further two to come.

Daniel During principal and MD, explains: “There are many small investors who don’t want the huge overhead costs.

They don’t want to pay the brand strategists, menu designers, and so on, but they are willing to pay for a quick, ready to go concept. It’s also a great way to learn the business through a partnership with us. They don’t own the operation, they simply pay a royalty to operate.”

Utilising the entire in-house team, TKI creates the restaurant, with recipes and business plans and then leases it under an “off the shelf ” concept, to an investor with franchise rights, while retaining the rights to the idea.

“It can be cash strenuous for us, be-

COVER STORY

PEOPLE ARE THINKING MUCH MORE LONG TERM. OF COURSE THE MARKET IS SATURATED AND THE COMPETITION DYNAMIC IS GOING TO CHANGE THINGS VERY SOON BECAUSE CURRENTLY WE ARE SEEING TOO MANY PEOPLE OPENING F&B BUSINESSES. THE BIG QUESTION IS WHO WILL ACTUALLY ᰠ圀栀椀氀攀 漀琀栀攀爀猀 猀渀漀漀稀攀Ⰰ SURVIVE?” 眀攀 欀攀攀瀀 搀攀氀椀瘀攀爀椀渀最℀ᴠ FARAH GEORGE - GENERAL MANAGER F&B, AKI GROUP cause there is a heavy level of investment, but you keep that and slowly regain the investment. It’s a long term game,” During adds.

“We see ourselves as a long term company and also we don’t want to operate. So creating the concept and charging somebody else to run it for you creates a long term investment for us as a business,” he continues.

THE FUTURE

What a snapshot of the market today proves is that while F&B financing models are certainly evolving, in doing so they are becoming, and remaining, fluid.

Capturing the entrepreneurial spirit of the UAE the new business models are enablers of talent and ambitious investors, but what the market must ensure is at least a level of selfrestraint in the volume of new openings.

Farah warns: “Anybody can start a project, but sustaining it is the difficult part. And this is where many people don’t realise how much work needs to be done. Sustaining it means injecting more money, continuing to sacrifice your profit line to invest in the business. That’s the difference between a successful entrepreneur and a short term visionary, which will eventually lead to collapse, close or sale of the business. I am hearing about many more businesses for sale recently.”

And the possibility of closure is very real in a country where the market rules. What on paper appear to be the most watertight concepts can receive funding and thousands of social media followers then remain empty on opening night.

As Naim concludes: “Moving into the future, there would be many business outlets which would shut shop and close as well as many more new concepts that open to test their mettle in the heavily competitive environment.

“In the challenging times, the cow boys would drop off and the true master culinary professionals would scale unparalleled heights of success and keep the flags of this great industry flying high.”

䄀琀 㐀 䌀漀爀渀攀爀猀 眀攀 愀爀攀 愀氀眀愀礀猀 氀漀漀欀椀渀最 昀漀爀 眀愀礀猀 琀漀 洀愀欀攀 礀漀甀爀 戀甀猀椀渀攀猀猀 洀漀爀攀 攀昀昀椀挀椀攀渀琀℀ 䌀漀渀琀愀挀琀 甀猀 渀漀眀 ☀ 最攀琀 礀漀甀爀 瀀爀漀搀甀挀琀猀 搀攀氀椀瘀攀爀攀搀 眀栀椀氀攀 礀漀甀爀 挀漀洀瀀攀琀椀琀漀爀猀 愀爀攀 猀氀攀攀瀀椀渀最 ⌀夀漀甀猀渀漀漀稀攀礀漀甀氀漀猀攀⸀

㤀㜀㄀ 㐀 㠀㠀㐀 㜀㈀㐀㠀 眀眀眀⸀㐀挀漀爀渀攀爀猀甀愀攀⸀挀漀洀

This topic will be discussed at The Big F&B Forum, September 15 at RitzCarlton JBR. To register to attend, email Mark@bncpublishing.net SEPTEMBER 2015 CATERING NEWS ME

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THE GREAT DIVIDE Hotel F&B concepts are now creating their own identity, autonomous from that of the host hotel, to become destination venues in their own right, which are simply accessed via a hotel lobby. Catering News ME gathered top F&B professionals at Rosso, Amwaj Rotana, to hear how this is changing the balance of revenue generation and the role of the F&B director

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e see many F&B chains and restaurants in hotels now marketing themselves beyond the hotel they are hosted in. What impact has this had on your operations?

Viktoria Drzkova: It happened about two years ago. What we at Emirates Leisure and Retail and Premier Inn are actually doing in one of our hotels is refurbishing outlets in order to create a destination pub within Premier Inn DIP, with its own identity, overheads and so on. We began the process in September 2014, we did the market research, created the 32

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concept and began to work on it.

Stavros Packeiser: The key word is destination. In Dubai we now see people saying I will go to Hakkasan or Rosso, as a destination rather than Jumeirah or a hotel on JBR. Hotels now have F&B operations which are often outsourced in order to boost the property’s overall revenue, while taking pressure off internal management and staffing. It used to be that F&B would be a key consideration for guests when booking a stay, but now that’s only true if the outlets have a celebrity element to the brand.

How are revenues and costs divided in an outsourced set up?

Viktoria: We run the outlet separately from the hotel as a standalone outlet. So you mimic certain elements of the guest journey with the hotel, but you do not answer to the GM or the operations manager. It’s a working relationship, but not a line of command. There are certain standards we need to follow in terms of the brand but we are running our own operation. At the same time we need to balance it so it benefits the hotel guests as well as those from the community, because the com-

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FORUM

PARTICIPANTS

ALBAN DAUBENTON F&B DIRECTOR AMWAJ ROTANA

munity is the catchment area. When it comes to the overheads, we are responsible for all those costs, even utilities.

Is this a trend unique to the UAE, which has emerged because of the licensing situation, or is it a natural reaction to a very competitive market? The drive to take a greater share of footfall and a greater share of your guests’ spend is so strong a single all day dining offering means hotels will be missing out if they don’t jump on this band wagon. Which of those factors is the strongest?

Stavros: It’s the way Dubai works. The destination is the hotel. You can have 15 restaurants, but they won’t all be successful. If you get in a well-known brand like Zuma or Coya, that worry is alleviated because they have their own presence, identity and marketing.

Rikhsibay Tursunov: When opening standalone restaurants it’s very difficult to get a license, so they look at hotel for the license, which hotels benefit from too. You have zones like DIFC which serve, but for others the hotel association is the only answer.

How much of a threat would it be should JBR become gated and licensed, like Madinat Jumeirah?

Alban Daubenton: It would change everything. You have every imaginable kind of cuisine here, and we have already seen our beachfront position taken away with the development of The Beach. That’s

why now hotels are looking for a wellknown brand in order to remain attractive to guests.

Stavros: Because of the cultural and religious influences I don’t think it will ever happen.

Raja Saeed: It still takes a long time for venues attached to malls to become licensed because they don’t want intoxicated guests wandering into the mall.

Samer Abiad: Our owner is planning to build his own new brand hotel next to the current Jood Palace Hotel Dubai and it will also be dry, but we are working on a feasibility study into dry hotels in order to assess the competition. As a result, we are also aiming to have no more than three outlets in each hotel because of the competition and locations. We go for two to three outlets we know will work and having a separate outlet with an outsourced brand is a win-win.

Raja: If F&B doesn’t make as much as the rooms, it’s at least close. You don’t see that anywhere else and too many outlets will dilute that margin.

Analysing the relationship between F&B and core hotel operations, what are the pros and cons of dividing one from the other?

Raoul Steinbach: If you outsource you have a lower overhead for marketing and staff, you have the attention of the market and the database of clients you would only get because of the worldwide network of the brand that has taken your space. But the cons are that

RAJA SAEED F&B MANAGER BURJUMAN ARJAAN

RAOUL STEINBACH F&B DIRECTOR MEDIA ROTANA

ZIAD EL MINABBAWI F&B MANAGER TIME GRAND PLAZA HOTEL

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PARTICIPANTS

STAVROS PACKEISER F&B DIRECTOR RIXOS THE PALM

VIKTORIA DRZKOVA BDM FOOD & BEVERAGE, PREMIER INN HOTELS

SAMER ABIAD F&B DIRECTOR TAJ PALACE HOTEL

RIKHSIBAY TURSUNOV ASST. F&B MANAGER JUMEIRAH BEACH HOTEL

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THE CONS ARE THAT MORE AND MORE HOTELS ARE NOW COLLABORATING WITH SECOND LEVEL CELEBRITY CHEFS BECAUSE THEY WANT SO DESPERATELY TO HAVE THAT THIRD PARTY BRAND NAME OVER THE DOOR.” more and more hotels are now collaborating with second level celebrity chefs because they want so desperately to have that third party brand name over the door. With the A-list celebrity chefs it works, but with the B-list, it doesn’t. You need to balance the concept with top shelf associations, otherwise it isn’t worth it.

Samer: From the hotel point of view, it is very positive. It is up to the restaurant to promote itself, you as the hotel still receives the profit share.

Alban: But on the other side, some hotels outsource to bring guests in. If something goes wrong in the outlet the guest still associates that with the hotel.

Stavros: If this continues we are going to be losing our jobs. With all the outsourcing there is no need for F&B directors or managers to be employed by the hotel.

Rikhsibay: Exactly if there are great managers on board for the outlet they don’t need another layer of management within the hotel. In the past if you had great food people would come to your restaurant, but now you

need the great atmosphere and the great team to create a memorable experience. Location is important too.

Alban: We have worked well under the franchise model. You pay your fees, but there is freedom in other elements.

Ziad El Minabbawi: At Ti’me hotels we had a bad experience outsourcing space and so stopped. In terms of service and pricing, renting out the space was not worth it for us. So when that operation came back into the hotel, it meant that us as F&B directors had to really work to capitalise on our location and our talent. The brands we had outsourced to were not working within our standards and we had a lot of guest complaints.

Viktoria: I have been working with the same brand for eight years and I entered the industry through the hotel side. Now I have come to work for the hotel but I seconded to the F&B operation for a different company.

So I know the hotel operation inside out and for the last four years my role has been to bridge the gap between the two companies.

Everything for us has been outsourced. So when we devise the packages and deal with groups, quotations, customers, especially

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with all-inclusive or breakfast included options, we have to think about where that directs revenue. What goes to rooms, what goes to F&B, how do we make that work?

The amount of time and effort that takes is unbelievable. It takes effort and the realisation that you may not hit target every day, but it will come back to you.

You can’t do this without knowing both the host hotel and the outsourced brand in-

FORUM

side out. If you have never worked in a hotel or in F&B you will have no idea what do to.

So what you are saying is that the hotel needs to second somebody into that operation and the role of the F&B director will change drastically?

Alban: It will depend on the hotel’s strategy, the management company and where they want to go. In some the role of F&B direc-

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tor will no longer be safe, in others the role will adapt.

Raja: Some new graduates may in future find themselves working for an independent company based in a hotel, rather than a traditional role in a hotel.

Stavros: The entire career path will change.

If you go and work in a standalone restaurant you are not going to become a hotel GM. Also, if you work in a hotel, you can transfer between different outlets. But I don’t think it will happen soon, and the role of F&B director will always exist. You cannot outsource everything. Even recruiting the right talent is difficult and it requires management.

Raja: Somebody in the hotel, who is an F&B expert, has to be available to observe the quality. You cannot just incorporate that responsibility within the GM role.

Raoul: If you want to create a nice restaurant you need to invest in your staff, which isn’t always possible to do within the salary scale of a hotel. How are you going to afford a celebrity chef? I think most of the hotels

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lost their confidence to try things. It used to be the case that you invest $5m and nothing needs to be changed for 15 years. Today you invest $5m and need to update every five years. This makes hoteliers cautious and so it strengthens the argument in favour of outsourcing.

Stavros: You can still have your al a carte and your hotel concept but then outsource the third venue.

Rikhsibay: It’s also healthy for competition. At Jumeirah Beach Hotel we have an allday dining venue that is recognised as one of the top five in Dubai. The chefs are creative, the outlets are busy, we are competing in a healthy way and it is driving new people into the hotel.

Samer: I know at least four to five hotels which are new to the GCC and they are all looking for EAMs who will also be in charge of F&B. so they are combining F&B with the overall number two manager. Perhaps because in future the position will not exist.

When it comes to revenue generation, how has the ratio of responsibility between F&B and rooms, changed in response?

Viktoria: We always get the hotel involved.

Any cook off, any tasting, we bring the whole team in. Almost every day I spend time training non F&B staff on F&B so the connection between the outsourced venue and the hotel is as strong as we make it and it doesn’t come from the hotel it comes from the F&B. At the end of the day, there is 50% of your revenue depending on the hotel and you cannot make that revenue if the hotel doesn’t understand what you are doing. And if the relationship is not driven by the F&B it is lost. There is no way a hotel can make it work if the F&B doesn’t want to.

Samer: For us, there is always pressure to generate more revenue year after year. Everybody believes that performance must increase because the market is busier, but the highest share is still with rooms.

Ziad: Within the last five to 10 years, F&B increased, it used to be 30/70 but now we have reached more than 45/55.

Raja: At Meriden Airport Hotel Dubai the F&B brings in so much they are rebuilding more rooms to balance it out.

Ziad: The profit has increased, but the higher share will always come from the rooms.

Alban: Hotels are putting more importance on outlets and the pressure is increasing be36

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IN MANY STANDALONE RESTAURANTS IF YOU LOOK UP THE NUMBER OF HOTELS AND OUTLETS THERE ARE SO MANY OFFERS, AS WELL AS TWO FOR ONE AND GROUPON AND IF YOU’RE NOT INVOLVED IN THESE PACKAGES YOU ARE FORGOTTEN. ” cause the competition is higher but if you are not present and not active on social media it is like you don’t exist.

Rikhsibay: In many standalone restaurants if you look up the number of hotels and outlets there are so many offers, as well as two for one and Groupon and if you’re not involved in these packages you are forgotten.

Is there now too much competition?

Alban: It’s good to have competition.

You need to stay fresh and find new ideas and concepts Raja: We are co-located with a mall, which means we are competing with all the outlets in the mall, some the same theme as our outlets. There is an Italian restaurant offering a business lunch for AED39. How can we compete on price? You serve 100 covers and how much is profit?

Stavros: If you present anything less than

40% GOP it isn’t worth it. Standalones work on a different model and they don’t think in the same way. It’s a different strategy. Hotels are focused on expenses.

Raja: You have to decrease your margin to keep your volume. All day dining with all this competition and daily deal sites, setting up for 100 covers is costly.

Samer: With or without guests you still have your costs. Even in Deira it is a challenge to operate five or six outlets in a hotel to capacity. Sometimes you need deals to increase volume and that volume decreases the expenses. It’s a trend in the whole city more or less, otherwise your outlets are empty at night.

Viktoria: It’s a very unique culture in this country. Everybody needs a discount everywhere. When you have a sales meeting with The Entertainer they tell you that they sold 20,000 books last year and the launch of online didn’t even cannibalise the book. That is a strong appetite for a discount.

Rikhsibay: Even the deal sites are changing their business model. The Entertainer is charging to venues based on how many vouchers they sell.

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You all clearly feel the pinch from your management companies, but do you hear any feedback from your hotels’ owner in terms of revenue generation and the potential that now lies in F&B? Samer: We meet on a quarterly basis and share our results and plans for the next quarter in terms of pricing and marketing strategy, but in terms of F&B they only look at the overall profit picture.

Raja: Our owner saw an F&B outlet which was under performing and changed the concept on the spot. She is an interior designer, has her own company, and so it’s easy to get things done. We had tried many things to get the restaurant to work. The location was great – right on Sheikh Zayed Road – with the metro station almost opening straight into the lobby, but still we could not get it to work.

How do each of you predict the outsourcing and autonomy of F&B operations will continue over the next 12 to 18 months?

Rikhsibay: It will continue as Dubai moves towards Expo 2020. If we are going to see almost 2,000 more outlets opening, there is no choice.

Raja: There are two things that could happen: a change in financial structure, or the potential change in concepts. There is the Rotana model with things like Rosso and Benihana and then there is the Jumeirah model with the creation of its R&B sister business.

Samer: I feel it will continue but there is a disconnect between DTCM and what the hotels need in terms of F&B. They want menus in all outlets to be translated, despite the likelihood of a Chinese or Russian guest eating in a certain restaurant. Yes it will attract people to the city, but there needs to be more of a link with what the hotels want from F&B. Alban: I think the future is positive because with the project development the competition will increase but what about the rules and regulations? Over the recent years new rules and taxes have come in every six months and this can be something that affects us depending on the direction they choose to take. But overall it will be positive.

Samer: The tourists overall stay in the hotel but the whole day they are outside and they eat only breakfast there – which isn’t revenue generating.

Rikhsibay: Once again it depends on the location of the hotel. If you are a beachfront resort, you will always have a higher chance of retaining your guest throughout the day and they won’t just have breakfast, but most likely a pool side lunch too.

Alban: If you are located on The Palm, that is far more likely, but when we speak to F&B managers it turns out guests do eat at other hotels on The Palm. When you have 500 guests in house, it’s a huge potential to capture.

Catering News ME wishes to thanks Amwaj Rotana for hosting the discussion at its restaurant, Rosso SEPTEMBER 2015 CATERING NEWS ME

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SUSTAINABLE INDULGENCE Once the indulgence of the rich and famous, today caviar is enjoyed in sushi, pate and canapés. In hunt of the perfect catch Catering News ME takes a behind the scenes tour of Emirates AquaTech, one of the largest farmed caviar producers in the world

D

ating back to prehistoric times, the sturgeon is one of the oldest types of bony fish, and it can be found in both fresh and salt water environments – from subtropical to sub-Arctic. Comprising over 20 species, and known for its scale-less, elongated body, sturgeon vary immensely in size and can grow beyond a staggering 5.5m in length.

But this isn’t any normal type of fish; it’s the fish whose roe is harvested to make caviar and it’s considered to be so precious that in England and Wales the sturgeon, along with whales and porpoises, enjoys “royal fish” status, and every sturgeon caught in the countries’ waters is the property of the Crown.

Historically this has made the sturgeon lucrative and highly sought after, but sadly this has also led to the near extinction of the breed.

But under the right conditions, it can still be ethically and sustainably farmed.

With a factory encompassing over 56,000 sqm, and home to around 300,000 sturgeon fish, Emirates AquaTech produces up to 35 metric tonnes of ethically farmed caviar and

meat per year under the brand name YASA. Emirates AquaTech’s sturgeon caviar, of the Siberian Ossetra variety, varies from dark to light grey in colour complexion, and it has a mesmerising shimmer that hints of the opulent pleasure it holds.

Each egg is distinguishable in the mouth; separating and popping on the palate. The taste is subtle, fresh and multi-faceted – changing with every bite. As its creaminess and oceanic overtones drift away, the long lasting aftertaste of hazelnut permeates to the fore.

WILD AND FARMED CAVIAR

Until the 19th century, caviar was mostly a peasant food, eaten only by poor farmers and fishermen as a substitute for meat during religious fasts.

It was first the Russian tsars, followed by European aristocracy, who thought caviar a delicacy and, in Communist times, sophisticated cartels sold it to affluent westerners.

But as stocks of wild sturgeon declined, only the super-rich could afford the best. It has

CAVIAR SHOULD TASTE LIKE KISSING THE SEA.” 38

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CASE STUDY

now become a western symbol of culinary extravagance and indulgence.

By the 1950s wild sturgeon was already in short supply but producers continued to pilfer rivers and fisheries until the Earth’s caviar systems all but collapsed.

The resulting over-exploitation of sturgeon stocks gave rise to a global recognition of the urgency to prevent further depletion and to restore the species’ stocks and so the fishing of wild sturgeons was fully prohibited in 2008.

The WWF reports that since 1998, the international trade in all species of sturgeons has been regulated under CITES (the Convention on International Trade in Endangered Species) owing to concerns over the impact of unsustainable harvesting of, and illegal trade in, sturgeon populations in the wild.

CITES data has shown numbers in the Caspian Sea have fallen 90% in just 30 years and only slightly less in the Black Sea and major rivers. The fish are also found in smaller quantities in Bulgaria, China, Iran, Romania and North America.

According to WWF and wildlife trade monitor group Traffic, about half of the 27 sturgeon species are now threatened, and two are believed to be close to extinction.

The global legal caviar trade is estimated at $100m annually, with demand highest in the EU, Switzerland, the US and Japan, which together account for 95% of total imports.

Today, there is a little wild caviar left. The Iranian Karaburun is supposedly the only remaining wild sturgeon that is not considered an endangered species because of the efforts put forth by the Iranian Ministry of Fisheries.

So Emirates AquaTech was born from a seemingly straightforward idea: to produce the world’s most luxurious delicacy sustainably, in a city synonymous with luxury. That thought has evolved into the world’s largest aquaculture farm based in Abu Dhabi.

Emirates AquaTech encompasses over 56,000 sqm and has the capacity to annually produce up to 35 metric tonnes of ethically farmed caviar and meat. It also benefits from an environmentally friendly process, whereby 90% of its water is recycled and also used as a valuable source of plant fertiliser.

Strong arms are needed to lift and inspect an infant sturgeon The various by-products such as skin, head, back bone, tail, etc., are also utilised as raw materials for various products in different industries.

Best of all, with fish stock rising Emirates AquaTech is ultimately working towards the re-establishment of depleted sturgeon populations.

CREATING A SUSTAINABLE FUTURE

The process of establishing the farm took an inordinate amount of time, with long and vigorous quality control setbacks. The ultimate goal being to ensure production would be exactly the same as wild harvested sturgeon, if not superior.

Patented technology developed by United Food Technologies (UFT) in Germany was employed, including an advanced recirculation system for the cultivation of different species of fish under one roof. This patented process not only eliminates harmful substances but also keeps water consumption at a low level. This system allows for the capability to simulate a natural environment for sturgeon, at the same time ensuring that production is continuous without limitations typically caused by the seasons, weather, or disease.

Construction of the farm began in 2006, and the first production of caviar was not realised until 2012. When born, the fish were SEPTEMBER 2015 CATERING NEWS ME

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brought from Germany and encouraged to grow with eight meals of crickets, fish meat and vegetables per day.

Both males and females are kept together for the first three years before being sexed and separated, and the females are not harvested for a further three years. But this is quicker than in the wild, where females can take eight to nine years to mature. In fact, the fish at Emirates AquaTech are only killed upon order request, which is how they reach such an impressive size.

Six weeks before harvesting, the fish are placed in a perching tank, with super cold water to slow them down and protect the eggs. Then three weeks before harvest they undergo a biopsy to check the size and texture of the eggs.

When the time comes to harvest them, it is essential the fish feels no pain or shock or it will release lactic acid and taint the meat and eggs, so the fish are hit on the head to stun them before their throats are cut. On average, a 5kg fish can produce 1kg of caviar every nine months, worth around AED4,800 in retail.

By regulating the temperature and water quality, caviar harvesting at Emirates AquaTech is not seasonal, although there are fluctuations in demand, with high season running from October to March, and peak season from November to January. “Demand can drop as low as 50kg and rise as high as one tonne,” says Delphine Lannoy, YASA Caviar sales and marketing manager.

Caviar harvested wildly was only available in the autumn and so it had to be packaged with preservatives, whereas the only addition to YASA caviar is 3.5% salt. Delphine adds: “Caviar should taste like kissing the sea.”

Commenting on the target markets, Delphine says: “In Abu Dhabi we distribute to all of the 5-star hotels and in Dubai we just signed a deal with GM Foods. This distributor has nice hotels in Dubai and they are strong in Oman and Qatar for exports; they are also keen to develop our brand. We are also working with Chef Middle East for the Maldives, Mauritius and Baku.

“Currently we supply to Etihad and Qantas airlines and we have presented to Emirates Flight Catering.

“We also sell at Mashriff Mall fish market and in Abu Dhabi airport duty free, and we are developing a new brand to take to the supermarkets here in the UAE. This will have a 40

CATERING NEWS ME SEPTEMBER 2015

WE ARE ALSO EXPLORING THE POSSIBILITY OF OPENING A YASA BRANDED RESTAURANT IN THE NEW MIDFIELD AIRPORT TERMINAL IN ABU DHABI, WHEN IT OPENS IN 2018.”

DELPHINE LANNOY

Vast growing tanks for the newborn sturgeon younger, trendier identity and be offered at a lower price point.

“We are also exploring the possibility of opening a YASA branded restaurant in the new Midfield airport terminal in Abu Dhabi, when it opens in 2018.”

For now, the priority is obtaining the necessary export permits to supply to markets in the EU, US and Russia. Delphine adds: “These permits can take a long time. We recently received our US permit after two years of negotiating and waiting, and we are still waiting on EU approval after three years, and also on Russian approval after one and a half years.”

Aside from the caviar, Emirates AquaTech

also produces packed fillets of sturgeon, for retail sale, either hot or cold smoked, as well as cooked caviar to be used as a seasoning.

Delphine says: “A touch of caviar pepper is ideal to add a touch of luxury and the flavour of caviar to your seafood dishes, soups, pastas and more.”

While caviar is calorific and high in cholesterol, Sturgeon meat is lean, high in protein and low in calories at just 105 calories per 100g, and it can be smoked, baked, fried, or grilled. “We are even looking at utilising the skin as a form of leather, and we are awaiting approval to export to the biggest tanners in Italy, Spain and France,” adds Delphine.

CASE STUDY

YASA caviar served over ice alongside smoked sturgeon meat

HOW TO TASTE

Enjoy every single caviar roe by rolling them between the tongue and palate to feel the rich texture. The first experience is the light sensation of salt then, as inhaled, the fresh scent of the ocean.

When gently pressing the caviar, a creamy sensation will softly spread in the mouth leaving a long lasting taste that will remain for several minutes.

Caviar should be served solo, and preferably in a non-metallic bowl nested inside a larger bowl filled with ice. Silver and metal bowls and utensils should be avoided due to oxidation, which may impart a metallic taste to the caviar. Choose servers and utensils made of glass, bone, tortoise shell, wood, plastic, or to be truly traditional, mother-of-pearl or gold.

Fine caviar is best served simply, with toast points or bland, unsalted crackers. True connoisseurs eat caviar by the spoonful, with few accompaniments at all.

The size of the roes is considered a very important aspect in the scale of caviar category. The pleasure with big caviar roes is the higher intensity that spreads in the palate with every bite. Emirates AquaTech is one of the few farms able to decide what size eggs are to be harvested by using scanning technology to decide when and which females are harvested.

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THE COST OF

BRUNCH At a brunch one can dine like a King, gorging on as much food and drink as is possible; and judging by the occupancy levels, it seems the majority do. But just how do outlets cope with the huge occupancy rates, cater to such crowds, source sufficient food and drink and still make a profit?

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f Friday in the UAE is synonymous with one thing it would have to be indulgence. Across the country hotels are fit to bursting with diners looking to gorge themselves on ‘all you can eat’ food and drink promotions and there is a brunch for every budget and every palate. But how can hotels and restaurants maximise returns with free flowing food and drink?

As a portmanteau of breakfast and lunch, a buffet style brunch originated in England in the late 1800s, and today, 'Friday Brunch' is considered something of an institution in the UAE. Many large hotels and restaurants offer an all-inclusive drinks and food buffet during early afternoons, and large groups of expatriates and tourists make this the highlight of their weekend, with parties going on well into the night.

With new brunch outlets and deals announced, seemingly every week, profitability has dwindled. For Jay Williams, executive sous chef, Westin Dubai Mina Seyahi Beach Resort & Marina, the solution is to tackle brunch as a PR exercise.

He says: “Costs are higher on brunch but it is looked at more as a PR exercise than a revenue generating event. We have to cross 900 paying adults before we start to run margins closer to that of our normal operation.

“We also try to control wastage through live cooking stations. We only display what we think we will use, back up is kept in the chillers uncooked, and only if we see something is running low will we start to restock.”

And the Westin is not alone. Nicholas Patmore, food and beverage director, at Atlantis, The Palm, agrees that a regular restaurant operation is more profitable, but a brunch gets the additional revenue and the covers.

He explains: “The profitability of a brunch depends on the seafood consumption and the clientele. Some guests come to make the best use of the brunch, eat as much seafood as possible and avail of the maximum

I

discounts. Some come to celebrate and have a good time and others come to entertain their guests. Some of our diners are regulars and they wait for the brunch to come and savour their favourite food.

“However, profitability can be increased by smart menu planning and having more live cooking stations.”

Vishal Rane, head chef at the La Porte des Indes restaurant in The Address Dubai Mall, also suggests that brunch margins are “really low”, especially comparing the offering to the guest spend.

“PROFITABILITY CAN BE INCREASED BY SMART MENU PLANNING AND HAVING MORE LIVE COOKING STATIONS.” However, he says: “The brunch offering at La Porte des Indes is unique as we do not offer a regular buffet. The style of service is different, we have a live chaat counter [Indian street food], where the guest can have the live experience of seeing their chaat made in front of their eyes. A selection of

appetisers are served at the table, which include a good variety of vegetarian, meat, kebabs and seafood items, and guest are welcome to request more.

“When done with the starters and the chaat the main courses are served on the table, and diners finish their meal with the desserts which are spread out in the middle of the restaurant. It’s an ‘all you can eat’ kind of a theory, however, controlling wastage is easier with this pattern of service as the food is cooked to order.

In contrast, brunch at JW Marriott offers the hotel an additional source of revenue.

Bhavesh Rawal, director of food and beverage, says: “Since we usually don’t operate for lunch it is an additional meal period with a great revenue.

“Our brunch is followed by a Friday dinner called ‘Rhythm and Taste’, which is all about food and music. So any extras or over production from brunch is incorporated in this dinner buffet.”

At Amwaj Rotana, Jumeirah Beach – Dubai, Jasmine Arika, director of marketing and communications, says: “Our food preparation is based on the forecasted number of covers during that day, which is usually at a surplus of the confirmed number of reservations we have on the books. We also have many live cooking stations which help us to manage exact consumptions.

“When compared to an all-day dining restaurant, which serves buffet in the same manner, profitability is more or less the same. However, because brunch has become such a staple on the weekends, it is more profitable than merely opening the restaurant for an a la carte menu.”

Food consumption and wastage is not the only concern for a brunch provider, the cost of heavy alcohol consumption can be both financially crippling and image damaging, should diners get out of control.

Jay admits that controlling alcohol consumption is a very challenging dilemma.

He adds: “It is sometimes hard to control how much alcohol is consumed. We do our best by offering a lot of different cocktails SEPTEMBER 2015 CATERING NEWS ME

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A BBQ at the Amwaj Rotana Brunch

IF WE CROSS 900 PAYING ADULTS WE START TO RUN MARGINS CLOSER TO THAT OF OUR NORMAL OPERATION” JAY WILLIAMS

with lower alcohol percentages than wine or straight spirits, and the fact that the area is so large means people spend a lot of time walking around looking for different food and beverage options so they automatically tend to drink less.”

Nicholas adds: “We follow a proper inventory system for our brunch operation.

As per the actual consumption we prepare consumption checks and send actual brunch cost projections to the director of beverages.

Then after 3pm we are not opening any more bottles or cans in order to collect the closed ones from the tables after brunch.”

At La Porte des Indes, a consumption sheet is also maintained, which is then put in the system at the end of the service, while Bhavesh restricts the unlimited alcohol to house beverages only, and tries to push additional stock in hand, while offering beverages which are on special discount from the supplier. In controlling consumption, Bhavesh adds: “We follow timings, age restrictions and rules and do not serve alcohol to drunk customers. Alcohol packages cannot be shared, bottles are not left on tables and drinks are served only by the glass.”

DIFFERENTIATION

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A drinks station at the Westin brunch. taurants offering a brunch of some kind, it is imperative that they each offer some form of differentiation. With increasing competition each outlet must constantly reinvent its concept to ensure it stands out from the rest.

Nicholas comments: “Saffron stands out from the crowd through the amazing bar counters, with dozens of different drinks and cocktails, a DJ that turns on the crowd and staff that blow you away with great service.

“There is a raw bar, oyster station and a live carving station, alongside more than 220 different dishes, and on the last Friday of every month we offer a uniquely themed

brunch, such as Aloha Hawaii in July and the Bollywood brunch in August.

“However, manning just the bar counters requires 27 people, so we rely on the support of our other outlets.”

At Amwaj Rotana, Jasmine says: “Our main advantage is that we combine the cuisine of our three signature restaurants which have won numerous awards. This creates a great amount of variety which is suitable for large groups of guests. Also, guests can go inside the Benihana kitchen not just to take their food from there but also to see how the food is prepared behind the scenes.

“Outside of the summer months, we have

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a huge outdoor terrace that not only seats guests but also features numerous live stations outdoors such as BBQ, Arabic grills, live pasta, etc. as well as a large family zone with kids’ activities, kids’ buffet and entertainment. This is the only one of its kind along JBR.” The catch line of the JW Marriott brunch is ‘Family Funtastic’. It is a family affair mixed with a fun element for the kids. Bhavesh says: “We have a separate dedicated area for the kids and this takes a lot of stress out for the parents. Both the kids and the adults can be on their own.

We have trained associates to take care of the kids and the kid’s area has separate security coverage.

“Our brunch has a ‘dine around’ concept and guests can hop across between three restaurants, on the same floor and situated next to each other, with a central dessert buffet featuring our very special cheese cakes and crème brules, as well as Arabic and Indian sections.”

At the Westin, chefs try to reinvent the brunch every year, with new stations and new offerings. Jay adds: “The size of our buffet is also a differentiating factor as we have more than 350 different dishes to choose from.

“The new season planning begins in January for an October launch, with each brunch planned one week in advance. Orders are generally placed on the Saturday and preparation starts on Wednesday for pastry and Thursday for the other kitchens” After serving several hundred hungry and thirsty diners you would expect the clean up to take a considerable amount of time, but seemingly all outlets have the duty drilled down to military precision, turning around the venues in a matter of hours so as to be ready for the evening dinner trade.

Jay says: “The restaurants are always ready for evening operation by 6.30pm, just two and a half hours after brunch finishes, but the actual clean up in the back of house takes up to 12 hours depending on covers served.” At the Atlantis, Nicholas adds: “The total clearance process starts at 4pm as soon as the brunch over and it goes on until around 6pm. All the waiters, housekeeping and stewarding team will be working hard to get the restaurant setup complete and spotless till 7pm when the next meal period starts.”

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IT’S AN ‘ALL YOU CAN EAT’ KIND OF A THEORY, HOWEVER, CONTROLLING WASTAGE IS EASIER WITH THIS PATTERN OF SERVICE AS THE FOOD IS COOKED TO ORDER.” VISHAL RANE

AVERAGE SPEND WHEN EATING OUT

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STREET FOOD EXPLODES ACROSS MIDDLE EAST

Man’oushe Street, the popular Middle Eastern eatery serving traditional home style street food, plans to open 12 new branches across the Middle East region – Qatar, Kuwait and Egypt by the end of 2015

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stablished in 2010, Man’oushe Street serves food that connects tradition with the fast paced lifestyle of people today.

The company offers a wide range of nutritious meals like manakeesh, bureks, wrap sandwiches, pizza and sweets, which are prepared extensively by infusing traditional home cooking practices and modern day innovations for a perfect healthy meal.

Having gone from zero to 13 stores in 48

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just five years, Catering News ME spoke to Jihad El Eit, Founder and CEO of Man’oushe Street, to see what he attributes the success to, and to learn more about his massive expansion drive with many master franchise agreements.

El Eit says: “Success in entrepreneurship favours the bold; boldness when it comes to entering new ventures and boldness when it comes to putting your trust in people. It

requires sound management principles that emphasise a heavy reliance on the principle of human resources, i.e. hiring the right people for the right roles is the key to success in any entrepreneurial endeavour. This requires a recalibration of an entire way of thinking, which includes: knowing your limitations; placing your trust in others; delegating through ownership and not by tasks; leading, not managing; and developing, not teaching.

INTERVIEW

“According to my point of view, if you fear people, they will fear you. If you love them, then they will love you. So you are only as good as the people you surround yourself with,” explains El Eit. Since opening in Mizher in 2010, Man'oushe Street has posted excellent Yearon-Year (YoY) performance. In fact, from 2012 to 2013, the company gained a 100% sales growth, which clearly reflects the chain’s growing popularity.

El Eit says: “Man’oushe is a traditional oven-baked pastries concept that was conceived in order to offer a healthy alternative to the fast-food choices available in the market today. It is derived from Middle Eastern traditions based on fresh baked dough topped with delicious ingredients such as cheese, zaatar, and ground meat.

“I brought this concept to the UAE with the aim of serving food that connects tradition with the fast paced lifestyle of people today. Man’oushe Street offers a wide range of home-styled street food meals like manakeesh, bureks, wrap sandwiches, pizza and sweets, all prepared extensively by infusing traditional home cooking practices and modern day innovations for a perfect meal. In addition, we have the quintessential breakfasts with the smell of Zaatar that comes out from every bakery in Lebanon, which reflects the old traditional Lebanese food.

“Everything in Man’oushe Street is fresh - from the dough of the man’oushe to ingredients like cheese, zataar, meat, kishik, to the vegetables and the juices we serve. We have to ensure that we are always offering an excellent quality of food to our customers, with our ingredients coming from local sources and also directly from Lebanon.”

The company has started to offer franchise agreements for potential partners - aimed at increasing more brand awareness for Man’oushe Street and reinforcing its presence across international and local markets.

The new franchising agreements will include the training of new employees and the regular supply of all raw materials needed for the operations of the new branches from the central kitchen.

Man’oushe Street will also conduct regular quality audits and inspections to ensure that these new franchises will continue to maintain the high-quality of service, food and facilities that Man’oushe Street is known for.

El Eit adds: “We have set a 10 year-

development-plan, and to date, we have signed agreements with Wadi Degla Holding in Egypt, United Dynamics in Kuwait, United Business Development in Qatar, Bloom Restaurant Management in Abu Dhabi, and Bloom Levant LLC in Al Ain. “We are upbeat in meeting our goal of opening 12 new branches across the Middle East region before the end of 2015. We will be opening two new branches each for Dubai, Qatar and Kuwait, while six new branches are set to be opened in Egypt.

“In terms of expanding our presence in the UAE, we are looking at trying to open, at least, four new branches every year.”

When asked about the future of the fast food/convenience market going forward, El Eit comments: “The UAE’s fast food market is showing robust growth. Expats compose the majority of the population in the country today, which has resulted in the high demand for the casual dining sector - contributing $8 billion in the food industry.

“Dubai, in particular, has posted a GP of six%, which will result in mirror growth across all industry verticals. Meanwhile, the consumer food service segment continues to grow at an annual Compounded Annual Growth Rate (CAGR) of 12%—eagerly thriving in a region largely composed of large households.”

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HE TTHE ILVER SSILVER SPOON POON SCOFFEE OFFEE CSHOP SHOP

Paul Smith, CEO of Liwa Minor Food and Beverages, speaks exclusively to Catering News ME about his ambitious franchise programme for the Middle East, which began earlier this year with the launch of The Coffee Club

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he Coffee Club, Australia’s largest café chain, and Liwa Minor’s first franchise brand in the UAE debuted in January at Abu Dhabi’s Yas Mall, with a rapid succession of further openings at Dubai’s Wasl Vita Mall in March; Sheikh Zayed Grand Mosque in Abu Dhabi in June; and Dubai Airport Free Zone in July.

Since its inception in 1989, the café group owned by Minor DKL Food Group, a leading Australian retail food brand franchi-

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sor, has expanded to 360 cafés throughout nine countries including Thailand, Egypt and China. The chain that serves more than 40 million cups of coffee to its approximately 30 million customers annually, is well known for its all day breakfast and interiors which serve as a relaxed meeting place for patrons.

Overseeing the arrival and expansion of the group ino the Middle East is recently appointed CEO of Liwa Minor Food and Bev-

erages LLC – a joint venture between the Thai based Minor Group and the Al Nasser Holdings Group – Paul Smith.

Speaking exclusively to Catering News ME, Smith says he hopes the joint venture will become one of the most recognised F&B businesses in the region, measured by customer engagement, operational excellence and people development.

Smith comes into the role with a track record of delivery in PLC, Joint Venture,

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THE UAE HAS THE HIGHEST PER CAPITA F&B IN THE WORLD, WITH 55% OF ALL GLOBAL BRANDS REPRESENTED HERE.” privately owned and W.F.O.E businesses in addition to a reputation for business development, especially in highly culturally diverse, complex international environments.

His previous experience includes roles at Thailand based The RMA Group; MENA, Russia, China and south east Asia-based Costa Coffee; Kuwait-based M.H. Alshaya; and UK based Marks & Spencer.

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

“Having worked in new market launches in the MENA region, Russia, China, Myanmar, Thailand, Cambodia and Laos, the UAE stands out as having a great foundation of café culture that is already very much part of the country’s heritage”.

The UAE has the highest per capita number of F&B outlets in the world, with 55% of all global brands represented here. With 16,000 more stores expected before 2019, the trick is to differentiate the offering.

“It is not about brands any more but about positioning and how you serve and those businesses which continue the brand route will fail. Although it was heavily brand centric before, the region is now more concerned with the service. In casual dining you have to offer a fine dining experience to win,” argues Smith.

In addition, Smith suggests that with the high rent rates in the region and high labour costs, in terms of advertising, recruiting, transporting and the issuance of visas, operators need to “sweat assets” with all day solutions, for breakfast, lunch and dinner.

He adds: “Customers at different times of the day prefer to be dealt with by different nationalities, and we must be clued in to know what they want. Do we help them sit down, how do we approach, how do we

make them feel settled? You need to train staff properly and install in them a passion and connection with customers. The market will move to great food and great service – this will be make or break.”

Liwa Minor has an exclusive franchise agreement for The Coffee Club throughout the Middle East, and is committed to open 60 stores across Gulf in the next five years, expanding then into North Africa and eventually to South Africa.

“The Coffee Club will get to a point of six to seven stores by the end of the year in the UAE – balanced across the Emirates. We want to learn so we will sedulously absorb what we can in learning from the market.

“We will be necessarily patient in how we look at this market and start to move out; Liwa has got a great network throughout the Gulf and we will jump on the back of that.”

Speaking about the initial launches of The Coffee Club, Smith adds: “The Vita Mall store on Al Wasl road in Dubai has been brilliant, very quickly developing a good reputation with customers. In Yas Mall we have a great location but we’re probably two years ahead of the curve with the residential around there. Although we hit all targets at the weekend, we are hav-

ing to sweat the weekend asset to pay for weekday costs. And the mosque is a complete unknown.

“We have the opening in Dubai Airport Free Zone, one location on the Golden Mile, at The Palm Jumeirah, and two or three others we are still looking at. We are also looking at a few places in Abu Dhabi. With rents as they are we are looking at smaller locations, and trying to find a way to operate in a smaller location without losing our reputation and image.”

Moving forwards, focus will fall to Kuwait, leveraging off Liwa’s established retail business there, followed by Bahrain, which in itself will double up as a testing ground for the Saudi Arabian market, with Damman only a short drive away. In turn this will pave the way for expansion into Jeddah and Riyadh.

“Because of the strict segregation laws in Saudi Arabia we need to get the offering perfect and not rush in. Qatar is an interesting proposition too, although it’s notoriously difficult to get food in because of its own regulatory framework,” Smith continues.

MATCHING THE MARKET

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THE COFFEE CLUB The Coffee Club is owned by Minor DKL Food Group; a leading Australian retail food brand franchisor with a combined 410 restaurants in 11 countries. Since opening its doors in Brisbane in 1989, The Coffee Club has become Australia’s largest homegrown café group with more than 360 cafés throughout nine countries, serving as a relaxed meeting place for 30 million annual customers. Its mission and philosophy is to offer ‘Good Food, Great Service and Excellent Coffee’. Smith says: “We want to be the answer to ‘Where will I meet you?’”

taurant, to a reduced menu offering and a grab-and-go kiosk concept, although the initial priority is full-sized full-experience outlets.

Having worked extensively in coffee – launching Costa Coffee in the UAE, Russia and China – Smith has a clear understanding of what clients are looking for.

He explains: “The Coffee Club is chic and has a full food offering for breakfast, lunch and dinner. Feedback, particularly from Arabic customers, is that they appreciate that flexibility of dining.”

All food is prepared on site, fresh and unfrozen, and regional offerings will capitalise on the international popularity of breakfast menus, which include eggs benedict, a burger or even a Thai dish. Specifically for the Middle East market a desserts menu will be launched with “the sweetness dialled up”.

Smith says: “Everything we do goes through a customer heartbeat. All snagging in the restaurants is prioritised in order of what affects the customer experience.”

But the coffee shop concept in the local market is a road well-trodden. Since 2010, the UAE has been the fastest growing market by volume for coffee in the world. According to data from Business Intelligence Middle East, total coffee volume sales grew 80% from 2009-2014 with a CAGR of more than 12% over that time period.

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EVERYTHING WE DO GOES THROUGH A CUSTOMER HEARTBEAT. ALL SNAGGING IN THE RESTAURANTS IS PRIORITISED IN ORDER OF WHAT AFFECTS THE CUSTOMER EXPERIENCE.” lished chains like Starbucks and Costa Coffee, Smith says: “Having worked for Starbucks and Costa I know this is a different proposition.

“Our price point is pitched the same.

You must get the price point of lattes the same, as everyone recognises that, but we can get our margins out of our quality food.

The danger in launching a new brand is pitching the price wrong.”

Smith is set to launch a new range of cold drinks, which he says have been heavily researched to determine exactly what the market will like, with samples brought in from Thailand. This mixture of fruit cocktails, juices and blended ice drinks will all be made fresh in store. Smith adds: “We are driven by what the customers want – we closely follow all social media postings.

It’s about connection and engagement.”

BUILDING ON FOUNDATIONS

Ultimately, Smith has plans to bring a portfolio of Minor brands into the region and at the same time Liwa Minor will act as independent JV to look at other brand franchising opportunities. He adds: “I have two to three brands I want to introduce in the next 18 months. The intention of this business is to build a food and beverage business around premium quick service restaurants (QSR) – choice and not variety.”

Aside from The Coffee Club franchise, Smith is looking at new concepts in Italian, Thai and Chicken food. While new to this region, all these concepts exist in their own geographical markets and perform very well in pressurised, highly competitive, prime real estate markets. “They have had to think about their position and how to sweat the asset,” adds Smith.

Aside from reinventing the region’s QSR offering, Smith is also very keen on the training and development of young people in the region. He adds: “I found a company out here with a big data pool of people within one or two years of a degree looking for traineeships or internships and I’m really keen to tap into that young talent to give people an opportunity.

Rather than go to the traditional market I will look for some bright young talent and see if the relationship can work. Giving people a chance is important today,” he adds.

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FARM TO

Marriott’s lab for incubating entrepreneurial food and drink ideas, Project Canvas has allowed Chef Darren Velvick to realise his dreams with the launch of his British ‘farm to table’ restaurant this month

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hanks to the Marriott International’s Project Canvas, the former Patron Chef of Table9, Darren Velvick is set to open his own restaurant, in the Dubai Marriott Harbour Hotel & Suites, reflecting the wholesome British food culture he grew up with.

Set amidst the stunning surroundings of Dubai Marina, The Croft will open to Dubai’s urban restaurant scene with a soft launch on 16 August and an official grand opening on 15 September.

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Being one of the winning ideas of Marriott International’s Project Canvas campaign, the venue, located on the fifth level of Dubai Marriott Harbour Hotel & Suites in Dubai Marina, is closely inspired by Darren’s own childhood upbringing in the rural British village of Hampstead Norreys.

A Marcus Wareing protégé and Chef de Cuisine at The Croft, Darren stated: “We are thrilled to be launching our dream after months of conceptualising, planning and prepping. The theme behind the restaurant

is very close to my heart and we are eagerly looking forward to receiving positive feedback from guests.”

Project Canvas was introduced with the purpose of nurturing local entrepreneurship as well as supporting the creation of homegrown concepts. The initiative, which builds on Marriott International’s entrepreneurial heritage, has made the dreams of food and beverage entrepreneurs a reality using Marriott International as a lab for incubating original food and drink ideas.

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MARRIOTT TAKES SPACES THAT ARE NOT FUNCTIONING VERY WELL FOR THEM AND GETS PEOPLE IN LIKE ME, WHO KNOW THE INDUSTRY AND WORK IN RESTAURANTS, AND SAYS IT’S YOUR SITE, DO AS YOU WANT, AND WE WILL GIVE YOU SUPPORT IN THE FORM OF $50,000.”

DARREN VELVICK

TABLE FOOD

The history of the Marriott group dates back to 20 May, 1927, when newlyweds, J. Willard and Alice Marriott, opened a small root beer stand in Washington, DC. These young entrepreneurs were the catalyst for what we know today as one of the most successful hospitality companies in the world.

The two launched their root beer stand with just nine seats and five-cent frosty mugs for hot summer days. When the weather cooled, they added hot tamales to the menu and renamed themselves Hot Shoppes. This eventually led them to starting the east coast’s first drive-in restaurant.

Entrepreneurship, experimentation and local community have always been a part of

the Marriott DNA, and today Project Canvas celebrates collaboration on a global level, inviting passionate, local entrepreneurs to test their new food and drink business ideas in hotel-based concept labs.

Applicants must demonstrate originality, creativity, passion and skill, and have a quality business plan demonstrating ROI potential.

As Darren explain: “Marriott takes spaces that are not functioning very well for them and gets people in like me, who know the industry and work in restaurants, and says it’s your site, do as you want, and we will give you support in the form of $50,000.”

He adds: “$50,000 may sound like a lot,

but it soon gets sucked up and we could spend it over again. Turning this space into an English-style restaurant was very challenging with the budget given. Luckily I’ve had so many charity contributions like Deepak Taylor, the construction project manager, who is working free of charge, and he is pulling on favours like the sanding of the wooden floors. If it wasn’t for those guys we couldn’t have done this. The initial quote we got was $150,000.”

Although settled at Table9, Darren says that the proposition from Marriott came at the perfect moment. He says: “Marriott representatives first visited us at Table9.

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ing very far with Table9 and needed to reassess what I wanted from Dubai. Table9 was a special occasion location; guests loved it, but it was just too far for people to travel to every day and we want The Croft to be somewhere you come to two or three times a week.

“When we did our business plan they asked us who we see as competitors and for us it is The Scene. That is the style we want – quite fun, classic British dishes, done with a twist.”

Darren says he will draw on the techniques he learnt from Gordon Ramsey and Marcus Wareing. “From them I learnt great techniques in how to get the best out of products, but I will deformalise the way it’s presented – so it’s not so intricate on the plate. I only want three to four elements on a dish but all tasting right; today it’s a challenge to get a carrot tasting like a carrot.”

With several British restaurants recently opened in the UAE, and several more planned or in development, differentiation becomes imperative. But Darren believes he will be set apart from the majority by the fact he is hands on in the kitchen 24/7.

“What sets us apart from celebrity kitchens is that I am here every day cooking. I don’t just have my name above the door. They are only as good as the guys they put in the kitchen.

“Plus, I know how challenging Dubai can be; it is very price driven, so our menu is very reasonable priced as we want to be good value.”

Darren says that the name of the restaurant perfectly surmises the food offering.

He says: “A croft is a home where its occupants live off the land, so my ethos is natural ingredients. I support local farmers and will get behind the farmers market. I have also teamed up with Lootah as my distributor, so instead of going to each farm Lootah will go for me.

“I would like the whole menu organic but is not realistic so I will settle for 80% especially when its cooler and stuff grows.

As a father, we are organic at home, it’s where my heart is and as a chef it’s very easy to cook and has great flavour – and you don’t need to do much with it to get the best flavours out.

I am also challenging Lootah to bring things like stinging nettles from UK woodlands – like the foraging in the UK. Ulti56

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Baked Flatbread - caramalised onions, sautéed foie gras & truffle sauce

Beets & Cheese - warm goat's cheese, croutons, walnuts, pickled beetroot & rocket mately I want farm to table food.”

Later on, Darren plans to add an additional menu, offering just healthy food, with options that are gluten free, dairy free, and so on. “As a family, that is how we eat now and we find it very hard to eat out, so I want to simplify it for my diners.”

The Croft will seat up to 40 guests in the main dining area, plus 25 alongside the open plan kitchen, and the same number of seats will be available on the terrace

once it opens. Initially the restaurant will only open in the evenings, from 5pm until 1am for drinks, with food served from 6pm until 11pm. The next stage, from mid-September, will be a traditional Friday brunch and a Saturday offering of authentic British roast dinners. In October, Darren hopes to open the terrace as a gin garden, hopefully branded by the likes of Hendricks, with an extensive gin menu, including cocktails and craft beers.

NEWS

SEPTEMBER 2015 CATERING NEWS ME

57

VIEWPOINT

RESPONSIBLE FOOD LABELLING: OLD FAD OR NEW FASHION? Sophia Soltani, editor, Hotel News ME discusses Dubaiâ&#x20AC;&#x2122;s efforts to ensure responsible advertising of high fat, sugar and salt products and whether these efforts are substantial enough to encourage change within the F&B industry

O

f the 3.4 million people who call the UAE home, more than 66% of men and 60% of women are overweight or obese, with 19% of the population known to be suffering from diabetes.

So with such shocking statistics it is no surprise that there is growing global attention towards the matter of responsible food labelling; a topic which has become hot on the agenda for many F&B professionals and authority boards. It raises the question: If food is labelled more efficient and transparent, will there be a decline in obesity and diabetes?

Dubai Chamber of Commerce & Industry recently hosted a meeting which was organised by its F&B manufacturing groups to discuss, and encourage the industry to 58

CATERING NEWS ME SEPTEMBER 2015

self-regulate marketing food and beverage products high in fat, sugar and salt (HFSS) to young children, essentially discouraging the practice.

At this meeting members of the Food & Beverage Manufacturing Group heard a presentation from the International Food & Beverage Alliance (IFBA) in the GCC about its pledge to not advertise HFSS products to children under 12.

The IFBA begun its activities in the GCC region back in 2009 and worked on advancing the 2004 WHO Global Strategy on diet, physical activity and overall health. Therefore all companies that are members of IFBA in the GCC have signed a responsible marketing and advertising pledge committing all signa-

tories not to advertise products considered HFSS to children under the age of 12, and only to advertise items which meet a specific set of positive nutritional values to children over six.

The marketing and advertising campaigns of companies which have now signed the pledge are all monitored by an independent, external agency called Accenture, to ensure compliance, and last year achieved a 91.1% compliance rate in the GCC region.

IFBA members in the GCC are committed to responsible marketing and took part in the meeting at Dubai Chamberâ&#x20AC;&#x2122;s head office as a means to proactively spread awareness among industry peers on the importance of self-regulation, they encouraged local food and beverage manufacturers to sign up to the IFBA pledge and to contribute to tackling childhood obesity and to undertake activities that encourage the public to lead healthier lifestyles. But is this enough to have an impact on the staggering rise in obesity and diabetes?

Currently there are no mandatory standards on advertising HFFS F&B products to children, the wider general public or in restaurants, and despite efforts by the likes of IFBA, obesity and diabetes are still on the rise. Over 60% of deaths in the UAE are caused by non-communicable or life-style diseases according to WHO. It begs the question: Why more companies are not signing up to the pledge? It is clear the entire industry needs to take concrete steps towards self-regulation encouraging healthier lifestyles and developing communicative programmes to support the national health agenda in the GCC.

NEWS

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NEWS

THE SAND CASTLE

Seven Sands, newly opened in The Beach, JBR, is one of a mere handful of authentic Emirati diners in Dubai. Catering News ME went to see how the restaurant represents the cosmopolitan hub that Dubai has become

60

CATERING NEWS ME SEPTEMBER 2015

DÉCOR

SEVEN SANDS IS THE RESULT OF HAVING IDENTIFIED A GAP IN THE MARKET FOR RESTAURANTS THAT CELEBRATE EMIRATI CUISINE.”

S

even Sands is best described as a blend of traditional Arabic with a modern twist, both in terms of the food and the design of the restaurant.

TAO Designs undertook this design project, and the founder and managing director, Fadi Mneimneh, explains the process: “The restaurant represents the cosmopolitan hub that Dubai has become; a perfect blend of traditional and contemporary. Even the name – Seven Sands – reflects the history and culture of each emirate which is also seen in the logo featuring seven points.”

Representing culinary delights from across the seven Emirates and bringing together the unique history of each, Seven Sands invites guests to sample homely Emirati cuisine and hospitality.

Dating back to the pearl diving days, guests can enjoy recipes that have stood the test of time and have been recreated to celebrate the synergy between modern and traditional.

Seven Sands is headed up by executive chef Rabah Samra, a highly talented chef with over 24 years’ experience, who hopes to ignite in visitors and residents a curiosity and passion for local cuisine.

Situated on The Beach, opposite JBR, this traditional seaside location is already popular amongst residents and tourists alike. “The setting reflects the UAE’s rich maritime heritage, while the cosmopolitan development of The Beach matches Seven Sands’ dining concept - bringing together traditional Emirati cuisine with a modern twist,” says Fadi.

He adds: “Guests can enjoy this from the upstairs terrace in particular, where they dine against a backdrop of the expansive Dubai coastline. Throughout the interior of the restaurant, we also reflected the beachside setting with neutral sandy tones.”

While the shell of the restaurant was existing, TAO Designs was briefed to blend the exteriors and interiors to create a sense of harmony. Fadi says: “The design process took three months, and then another five SEPTEMBER 2015 CATERING NEWS ME

61

DÉCOR

months to see those designs realised.

“Our biggest challenge was the sculptural staircase. It is curved and freestanding and posed a bit of an engineering nightmare.

Now in place, it is truly a work of art in its own right.

“Another element we enjoyed creating was the two-floor history wall of approx.150 square meters which you can see as you go up the stairs. It pictorially narrates the growth of the country from a pearl diving outpost to the cosmopolitan vibrant hub it is today,” adds Fadi.

Most of the materials were sourced locally, so as to remain authentic to the Seven Sands concept. Fadi says: “For example, the walls are finished like traditional Emirati houses. Even the stone for the flooring has been sourced locally.

“Many of the artefacts that adorn the walls were discovered hidden away in souks 62

CATERING NEWS ME SEPTEMBER 2015

THE BIGGEST CHALLENGE WAS THE SCULPTURAL STAIRCASE. IT IS CURVED AND FREESTANDING AND POSED A BIT OF AN ENGINEERING CHALLENGE.” in Sharjah, making the place truly unique.”

The design of the back of house, kitchen facilities was undertaken by Dubai World Trade Centre, the owner and operator of Seven Sands, and the installation was undertaken by Falcon Equipment.

Several key components were supplied by MKN, including the Flexicombi, the Flexichef, and the Optima 850.

Chef Rabah chose the Flexicombi Magic Pilot because of its premium quality, offering superior hygiene, intelligence and

safety, with a huge capacity. The FlexiChef was chosen because it can optimise kitchen processes, save space, time and energy, and increase efficiency, as a multifunctional cooking appliance with horizontal cooking technology.

While the Optima 850, with its high quality finish, can be combined freely with more than 250 different electric and gas appliances.

In some ways, Emirati cuisine is similar to other Arabic cuisines – including the use of slow cooking techniques and a variety of chargrilled meat–– but it is also distinct.

One of the biggest differences is the use of bezar, a mixture of 24 different spices, which are native to the UAE; each home creates its own version and this is what differentiates this cuisine from others in the region.

DWTC conceptualised Seven Sands to serve these authentic recipes with a mod-

DÉCOR

ern twist, and in a contemporary setting.

In essence the restaurant creates a culinary interpretation of the cosmopolitan but traditional values of the UAE today. The menu reflects food across the seven Emirates and celebrates the history of each.

Mohammed Al Jumairi, DWTC vice president of hospitality, says: “DWTC has always received an interest from visitors wanting to try authentic Emirati cuisine,

and that has been relayed with Seven Sands.

Similarly, Seven Sands has received positive feedback from business and leisure tourists visiting this summer and we are certain that the popularity will grow with residents in the cooler months of the year.”

He adds: “Typically, Emirati cuisine would only be found in local households and for a long time, we have also had interest from visitors to DWTC and Dubai who

want to learn about and try Emirati cuisine.

Seven Sands, with its location in an area popular with tourists and residents is the perfect vehicle for us to be able to do that.

“Being located in a cosmopolitan city like Dubai, we wanted to cater to a variety of people, not just tourists but residents, and showcase the heritage of Emirati food.”

So Seven Sands is the result of having identified a gap in the market for restaurants that celebrate Emirati cuisine. Thus promoting the UAE’s rich cultural heritage and helping the community understand it is important across the country, which is something we’ve not seen expressed before through food.

When asked whether this restaurant model would be replicated going forward, Mohammed says: “Currently we are wholly focused on Seven Sands, The Beach, making sure we continue to provide the very best service and quality to our customers.”

SEPTEMBER 2015 CATERING NEWS ME

63

INTERVIEW

4CORNERS OF EDUCATION

Catering News ME met with British-born, nineteen year old Rachael Gregory, a 4Corners intern, to see how her theoretical training has prepared her for the industrial world, and to establish the lessons she had initially learnt

supply chain, Rachael spoke to Catering News ME about the experience she had accumulated so far and the invaluable lessons she had learnt.

ing world that is the food and beverage sector. As a result I wanted to be able to utilise the opportunity given to me during my six month internship, to get a behind the scenes look at how the food and beverage industry in the UAE functions, from getting the food into the country to the point when the food is presented to the customers. This year, 4Corners has given me the chance to research the meat and poultry supply chain. Through this intensive research period I hope to gain a clear image of how the supply chain industry operates; develop relationships with top industry professionals to fully understand their views on the meat and poultry supply chain; and to compare the quality standards of local meat and poultry processing plants to the benchmark quality standards set by factories in Europe. At the start of my internship, I had also hoped that this experience would enhance my practical business and communication skills, and allow me to put the knowledge I have acquired during my first years of study into practice. I am delighted to say that already, within the first two weeks of conducting my interviews, I have developed numerous skills.

WHAT DO YOU HOPE TO GAIN FROM YOUR INTERNSHIP? As I am currently studying hospitality management at the EAHM (Emirates Academy of Hospitality Management), I am very keen to learn as much as I possibly can, during my three years at the academy, about the ins and outs of the industry. I have found, over the course of my first year, that my interests continually bring me more specifically into the excit-

WHAT IMMEDIATE SHORT COMINGS HAVE YOU IDENTIFIED IN THE CURRENT REGIONAL SUPPLY CHAINS? So far, the common areas for concern mentioned by chefs and procurement executives about the current meat and poultry supply chains in the region include: fluctuating prices and cases of favouritism; a lack of communication, specifically when a delay has occurred during transportation; and an evident lack of product knowledge

Rachael meets Cyrille Troesch at Capital Club

S

tudying at the Emirates Academy of Hospitality Management, Rachael Gregory has been schooled in hotel operations, from front office to housekeeping, and accounting to food and beverage, including hands on training in replica hotel and restaurant kitchens.

Keen to build on her education, Rachael had undertaken several vocational postings with 5-star hotels and catering companies in Dubai, prior to her internship with 4Corners, a one-stop-shop for the Middle Eastâ&#x20AC;&#x2122;s fast moving consumer goods (FMCG) client base.

In the first few weeks of her intern programme, examining the meat and poultry 64

CATERING NEWS ME SEPTEMBER 2015

INTERVIEW

in some areas, such as how to properly handle and store certain meat and poultry to retain its original quality.

DO YOU FIND THERE IS A CLEAR AND UNIFIED UNDERSTANDING THROUGHOUT THE SUPPLY CHAIN OF ALL HEALTH AND SAFETY ISSUES? All of the industry professionals I have interviewed have very clear health and safety criteria that must be met by them. They each follow strict practices of tracing and tracking the meat and poultry products they receive. None of them have shown any hesitation towards refusing products that do not meet their standards, and they are quick to end relations with suppliers that fail to comply with health and safety regulations. Certifications, such as HAACP, are regularly monitored to ensure businesses are operating safely, as a result the entire supply chain industry in the region has been forced to become increasingly stringent with complying with health and safety rules, for the simple fact that they will be out of business if they do not.

IS THERE A CLEAR AND UNIFIED UNDERSTANDING OF HALAL REQUIREMENTS THROUGHOUT THE SUPPLY CHAIN? All meat and poultry entering the country, with the exception of pork, is required to be Halal certified. There is definitely a clear understanding that non-Halal products such as pork need to be contained and transported separately. However, I have found that what businesses classify as Halal varies, and this is a global issue, not just one that concerns the UAE supply chain. There is no definite universal Halal criteria given to meat and poultry farms and processors around the world.

The major area in which they seem to differ is the opinions on the Halal slaughtering process. However, the UAE has been at the forefront of resolving this issue by leading the world in standardisation, by establishing a universal system of accreditation and certification, through the Emirates Authority for Standardisation and Metrology (ESMA). Today, any product with a UAE Halal mark can cross any border around the world and enter without any resistance.

Rachael meets Nick Alvis at Taste Kitchen

Rachael meets Sascha Triemer, vice president, culinary, Atlantis, The Palm

SEPTEMBER 2015 CATERING NEWS ME

65

THE VALUE OF GOING ORGANIC

Mustafa Koita, the founder and CEO of Koita, a premium foods and distribution company, explains how we can translate the healthy food trends in the Middle East into ROI

H

ealthy food trends are forever present in the UAE, with more and more people now opting for organic food options and a healthier lifestyle. As these trends continue to grow, so do the benefits for companies focused on providing these healthy goods to the community.

In the West, which sets many trends for the UAE consumer base, the average rate of growth for traditional food has been lower, however the organic growth rate has developed scale and seen higher growth. As per a recent 2015 market report by the Organic Trade Association (Based in Washington DC), US Consumer demand has grown by double-digits every year since the 1990sâ&#x20AC;&#x201D; 66

CATERING NEWS ME SEPTEMBER 2015

and organic sales increased from $3.6 billion in 1997 to over $39 billion in 2014, with 51% of American families now buying more organic than a year ago. These figures most likely set the trend for what happens here in the UAE, as we tend to follow in the footsteps of the US. Therefore, we can expect a high and continual growth in organic purchasing.

As a store, if you do not sell organic and healthy food brands, you risk missing out on a large, and growing, portion of customers. Selling quality organic food boosts your public perception and as a store puts you in line for increased brand awareness and a higher quality reputation. When food trends started taking an organic path in the UAE, big

supermarket chains started losing customers to smaller specialised organic retail shops and pop-up markets that were selling organic produce. Therefore, they had to jump on the bandwagon and up their organic food game.

Now we see the big names like Spinneys, Waitrose, Choitrams and Geant selling large amounts of diverse organic products in their stores, with most items flying off the shelves.

Regarding prices we are seeing between 30% and 100% premium being paid over non-organic produce. This will definitely reduce in the future as the demand and volumes for organic and healthy options increases, but for now this is a steep revenue gain for companies investing their money in organic products. In HORECA more and more people are starting to differentiate their products by making them organic, such as our clients, Clinton Street Bakery, who demand organic milk for their products and Cheeky Monkeys who serve Coconut Water to the kids visiting their many centres around the UAE. It is also interesting to see that mid-September is one of the highest periods for selling organic products, as most people travel to the West over the summer months, where they are surrounded by organic produce and want to continue this habit when they return to the UAE. Organic and healthy food shopping is not a fashionable trend; it is here to stay and the quicker companies realise its potential the quicker their revenues will increase. We have also recently seen higher demand from other GCC countries, such as Kuwait and Saudi Arabia, now distributing some of our organic items there. This shows that this trend is not only prevalent in the UAE, but is reaching the Middle East region as a whole.

As a company our passion to only focus on organic products is something that definitely differentiates us in the market and sets us apart from our competitors. As time goes on, you will see more organic-only companies crop up in the UAE, as people realise there is a growing opportunity here. Working with products we know will benefit our customersâ&#x20AC;&#x2122; wellbeing is a great feeling and hopefully more people will look to build the same company ethos in the future.

After a two year research with mummy focus groups across the UAE Koita team launched its own branded certified organic milk in May 2015. www.koita.com

NEWS

Cola

Or ig in al L e m o n / L im

e

Certified org anic Natural caffe ine Gluten-free Lactose-free No artificial additives

Sol Maté, the all natural sparkling drink based on yerba mate tea.

Adult. Tangy. Invigorating. www.drinksolmate.com ·

/drinksolmate

Regional office: CALIDRIS 28 AAS-FZE • phone: +971 4 371 2659 • e-mail: sales.uae@calidris28.com SEPTEMBER 2015 CATERING NEWS ME

67

MARKETPLACE

HEALTHY HYDRATION

Parents are tired of drinks that turn their children orange or have them bouncing of the walls like a sprung jack in the box, so the growing trend today is for healthier alternatives, with natural ingredients over man made stimulants, as Catering News ME discovered

LITTLE BIG SHOT According to Paul Todd, regional director of

gy is manufactured in Europe and then mixed

as over consumption is seen as a contributory

then transported to beverage packers in the

rently subject to an attack on sugary drinks factor to obesity and diabetes. “The caffein-

ated energy drink market is seeing high levels

of negativity as some deem these drinks to be

with vitamins, minerals and ginseng. This is

health benefits. These drinks come in various

forms including sports drinks, vitamin waters and even beauty drinks.

adds: “To develop and can a fruit based drink

great, is fairly unique. This combination has seen the product commended for its innova-

unique ingredient of Deep Ocean Minerals,

which are a new source of energy and help to combat fatigue,” adds Paul.

CATERING NEWS ME SEPTEMBER 2015

help fight tooth decay; yes you read that right, they help fight tooth decay!”

Looking forward, Paul believes that the

countries may start to legislate changes to help

Little Big Shot may be a new entrant in the

2012. The brand has also also launched in

natural ingredients. “We have also included a

veloped children’s lollipops and sweets that

the Year Award.”

it also won the Natural and Organic Drink of

The producer’s first product, Little Big Shot

flavourings or preservatives and only contains

and have unique properties. We have also de-

beverage market will be forced to reduce the

UAE food and beverage market, but has been

Energy, has absolutely no artificial colourings,

drink, with expected launches by the end of

tion at the Sial Food Show, San Francisco and

“Our USP is our focus on offering healthy

alternatives that have a great taste.”

Today the company is developing a sports

2015. Paul adds: “All the products are healthy

without any preservatives, which also tastes

gredients that provide the body with genuine

Coca-Cola,” he adds.

Paul delights in revealing that this product

market it is designated for.

specially designed to meet active lifestyle chaltrend towards functional beverages with in-

natives alongside beverages such as Pepsi and

drink, a health water and a children’s juice

has received international recognition. He

lenges. Paul says: “There is now a significant

that many clients want to offer healthier alter-

UK, Europe or the UAE, depending on which

potentially unsafe and harmful,” adds Paul.

Little Big Shot is a Healthy Energy Drink,

68

The fruit compound of Little Big Shot Ener-

Little Big Shot, the beverage market is cur-

well established in the UK and Ireland since Canada is currently developing relationships

sugar content of beverages. He adds: “Certain

combat the obesity epidemic. Sugar is used to help a product taste better, so the market

will need to find new ways of delivering taste whilst reducing sugar.

“Functional beverages will continue to in-

across Asia, which is predicted to become its

crease with manufacturers looking to take a

“Our main market is currently modern

be subject to changes as many products mis-

largest market in terms of demand.

trade however we are starting to develop ontrade clients [HORECA], as we are finding

firm hold in this market. Labelling will also

lead the consumer into believing something is healthy when in fact it may not be,” he adds.

MARKETPLACE

LOOTAH PREMIUM FOODS Tony Colley, Lootah Premium Foods general manager, believes that there is worldwide demand for beverages that are perceived as healthy, preferably low in sugar and natural.

He says: “We have had a huge hit this summer with a new product out

of Thailand. It is a tender young coconut that has been carefully lasered to

enable a ring pull to be put in, so you click, pull, pop and enjoy the fresh natural sweet coconut water, then you simply pop off the top of the nut and eat the tender flesh. A healthy drink and snack in one!”

Currently the distributor has a brand new range of soft drinks under

development, which are set to launch in the last quarter of this year. Tony says: “The manufacturer has the most fantastic ethos; if one of its range of different flavoured soft drinks uses Kola nuts from Sierra Leone in its

manufacture then a percentage of the profit from each bottle sold will go

directly back to the farmer who grew the nuts. The same goes with the ingredients from other flavours of drinks in their portfolio.”

Lootah Premium Foods has also seen a huge demand locally for its

range of alcohol free wines, with the Spanish Lussory brand becoming one of best performing brands this year.

“We are always on the lookout for new, vibrant and exciting brands.

We like to take a relatively unknown brand and introduce it to the mar-

ket. We are becoming known for our ability to always have something new, innovative and cool.

“We are also starting to enter the very competitive tea market with a

fantastic new brand 'La Perse'. This is a new and exciting London-based

company which manufactures this specialty tea using only Sri Lankan leaf but mixed with the finest Iranian Saffron, all in a range of Arabic flavours,” he continues.

The majority of Lootah Premium Foods products are produced in Eu-

rope, although the distributor is now looking to Australia and the Far East for ideas and inspiration. Tony adds: “There are some amazing and innovative new products coming out of both of those areas at the mo-

ment.” The products are then sold predominantly throughout the UAE, with small quantities going to the greater GCC. Tony adds: “We are still a young company and are exploring many markets.”

Recent legislation changes in the region have introduced new labelling

requirements and altered the procedures for new product registration,

but Tony says: “We had plenty of notice for the new requirements so we sailed through them without any problems.”

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MARKETPLACE

JULIUS MEINL There is consistent growth in consumers

A smart brewer is interactively connected

looking for healthier options, with many

to an on-demand grinder, so that clients

themselves and their families, according to

needs to be grinded and brewed on time.

consumers making healthier choices for Ali K. Elyaderani, managing director Merchant Star International.

He says: “Beverages that offer health

benefits and at the same time maintain pre-

mium quality and taste is one trend that we

can decide exactly what quantity of coffee This premium coffee machine will not only prepare it on the spot, but will also main-

tain it at the right temperature for premium coffee guests.

“Compared to other commercially avail-

are catering to. In addition, we see consum-

able brewers, this innovation is 20-30%

to fit their own unique profiles, needs

best value for money with less coffee wasted

ers looking for products specially designed and lifestyles.

“Variety plays an important role in the

more energy efficient. It gives our clients the whilst preserving coffee quality,” says Ali.

Towards the end of this year, Julius Meinl

beverage industry. That is why with Julius

is set to launch Inspresso - The In-

ter to different consumers and their unique

“Our new Inspresso cap-

Meinl, we have a variety of products to ca-

preferences. Julius Meinl has light, medium or dark roast coffee beans; single origin and premium coffee blends; organic and bio fair

trade, capsule systems, the French press and even instant coffee.”

The most important specifications for Ju-

spiring Espresso. Ali explains: sule innovation is ideal for home, office, small gastronomy ments,

establish-

meeting

rooms,

and in-room solutions.”

Inspresso allows you to en-

lius Meinl’s catering clients in placing new

joy coffee and the flair of Vien-

quality and after sales service. Ali adds: “We

the push of a single button. The

orders, are reliability, shelf life, consistent transform new clients into loyal clients by offering them premium quality products, on time delivery, customer guarantees, after sales services and marketing support.”

With revenue growing year on year, Julius

Meinl is well positioned in the GCC mar-

ket. We have provided our products to over 300 properties, including the major prop-

erty groups such as Jumeirah Group, Hilton

nese coffeehouse culture with Inspresso range is composed

of six coffee varieties and one drinking chocolate. The coffees come in various intensities and are characterised by different blends, aromas and tastes offering a perfect cup of coffee for any time of day.

“Starting from the trendy

Group, PappaRoti Worldwide.

packaging design, from the

ditionally the strongest markets, yet, the

teo Thun, to poetic product

Central Europe, Italy and Russia are tra-

Middle East as well as the Asia-Pacific region have become key markets for Julius Meinl given their increasing demand for premium quality coffee.

In addition to new tea varieties Julius

Meinl recently launched the Julius Meinl

renowned

designer

Mat-

names - the Inspresso range is full of first class inspiration, which is waiting to be enjoyed from every cup,” says Ali.

Julius Meinl is an Austrian

French press. Ali says: “Although simple at

family

sumer the pleasure of a sophisticated ritu-

first to develop a mechanical

first sight, the French press offers the con-

al, worthy of a connoisseur. By its method of brewing, the French Press preserves the volatile and delicate aromas in a unique and special way.

“We have also launched our Premium

Breakfast and Banquets grind on-demand.

company,

founded

in 1862 and was one of the

method for roasting coffee beans more than 150 years

ago. Today he is counted among the fathers of Viennese coffee house culture.

“Today, 40,000 customers

This Julius Meinl Innovation will get the

in gastronomy and business in

and efficient.”

coffee,” says Ali.

real freshness in every cup of coffee: fast

70

CATERING NEWS ME SEPTEMBER 2015

70 countries rely on Julius Meinl

MARKETPLACE

LANJARÓN ARABIA DISTRIBUTORS Jason Moore, president of Lanjarón Arabia Distributors, is urging con-

sumers to stop worrying about the sodium levels of bottled water, as more than 95% of their sodium intake in fact comes from food.

Jason argues: “Instead, consumers are increasingly looking for ‘natural

mineral water’ on the bottle labels. Clean natural mineral water supply

is becoming more and more limited. Meanwhile, we expect demand for natural mineral water to double every few years.

“It is very important to know that bottled natural mineral water is very

sensitive to many conditions, including humidity and odours. We have

spent years building a logistics system that protects the quality of our natural mineral water.”

Lanjarón, a natural mineral water from the second

highest mountain range in Europe, Sierra Nevada, is the oldest bottled water in Spain and the num-

ber one natural mineral water in Andalucia. “As the

company grows throughout the GCC, we expect Saudi and UAE to be by far our biggest markets.

The supply and demand picture is perfect for our business.

“Based on today’s supply and demand for natural

mineral water, we see our market size expanding rapidly.

Overall, the market for bottled water is huge and our unique

natural mineral water will definitely gain a significant chunk

of this huge market particularly for those consumers who want to drink quality water.”

There were a number of logistical challenges Jason faced in distribut-

ing this Spanish water in the GCC. He adds: “We had to adapt all of our

Spanish labels to the GCC market; now our new PET labels blend the traditional Spanish red colour with a modern design and feel.

“Also, our glass bottles have a very traditional shape and feel which

suits our Arabic history in Andalucia perfectly. Furthermore, our fully recyclable, 20% plant based, PET is cutting edge.

“We worked closely with the local government authority to create our

Recycling Made Easy campaign.You can find out more by following us on-line via #drinknatural.”

Jason believes that the top priority of catering clients is good communications and an honest delivery team. He adds: “Besides offering the oldest bottled natural min-

eral water from the highest mountain range in Spain, we hire employees based on strong values: honesty, teamwork, two-way communica-

tion, a positive attitude, respect for customers, patience, generosity, and a smile.”

Legislation changes mean that the UAE gov-

ernment food control authorities and ESMA now require all bottled waters sold in the UAE

to obtain the Emirates Quality Mark. Jason com-

ments: “This is good for the industry because it enforc-

es the GCC labelling standards and protects the consumers'

faith in the water they drink.”

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MARKETPLACE

1883 MAISON ROUTIN granate, dragon fruit, and snake fruit.

“Also flower notes are becoming more popu-

lar in iced teas and lemonades. For instance, our rose syrup and elder flower syrup has quite high demand among customers,” says Vladimir.

Vladimir suggests that the most important

specifications for his catering clients, in placing

new orders, is the quality of the products and the price competitiveness. He adds: “However, in addition, mixologist consultancy, recipes support and signature drinks creation become cru-

cial for clients in this saturated market where they wish to ‘stand out from the crowd’. At the same time, from the operation point of view, stock consistency is essential.”

In February, during the Gulfood, 1883 Mai-

Due to its saturated market, clients in Dubai are

as cocktail caviar, smoking cocktails, flavoured

son Routin launched a new syrup, Yuzu Citron,

and as a result food and beverage outlets have

the presentation of the cocktails.

and lemon flavours harmonising with aromatic

constantly seeking new experiences and tastes, to keep up with the pace of customers’ changing preferences and high expectations.

Vladimir Sipov, brand manager, 1883 Maison

Routin, says: “That’s where the “wow effect”

ice, carving ice and freezing glasses to enhance Vladimir adds: “Another trend in bars is to

create new twists on classic cocktails, such as a Sake-Martini or a Smoked Bloody Marry.

“When we are talking about mocktails here

should come on board. That’s where molecu-

the trend comes from mixing not only fresh juic-

world - takes place.”

rosemary, basil, lemongrass, kaffir leaves and

lar mixology - a new statement in the mixology Molecular mixology includes such inventions

es with syrups but also adding fresh herbs like seasonal fruits like lychee, cranberries, pome-

which is a combination of mandarin, orange herbs, spices and fresh fruits, both savoury and

sweet. Since February, four new syrups have been developed: Orchid syrup, Lime Juice Cor-

dial, Lemon concentrate and Chocolate Cookie syrup. Vladimir says: “Dozens of new outlets are coming up, meaning even greater competition.

And again the more unique you are the better chance you have your outlet will be filled up.”

DAVINCI GOURMET The coffee sector has seen consistent growth

variety of locations, not just coffee shops. Da-

looking to try something new; in fact, our re-

consumed out of the home every year, and cof-

simple to introduce, making it a viable option for

this reason. Market leader in UAE, Big Train

with an estimated 1.7 billion cups of coffee

fee consumption is on the rise throughout the Middle East – up 70% in the UAE alone.

Vinci Gourmet’s complete beverage solution is baristas of all skill levels.”

Tea is the fastest growing hot beverage cat-

According to Elaine McDonald, brand man-

egory globally. With 85% of tea sales in the US

this growth is consumers’ increasingly explor-

markets and DaVinci Gourmet offers operators

ager foodservice for DaVinci Gourmet, “Driving atory tastes. No longer satisfied with a simple black coffee, consumers’ preferences are mov-

ing towards flavoured beverages and seasonal

being iced, this trend is filtering through other

an easy way to create speciality iced beverages in a variety of flavours.

Elaine says: “DaVinci Gourmet’s handcraft-

serves, with Kantar research showing that 60%

ed tea platform guide is designed to showcase

new drinks every 60 days.

fering operators insight into producing a hot and

of consumers want to see new flavours and try Consumers are willing to pay extra for spe-

ciality beverages, and this is giving foodservice

products within its extensive syrups range, ofcold tea menu that appeals to all tastes.”

DaVinci Gourmet’s recipes include options

operators the opportunity to increase their profit

like a Spiced Apple Punch Orange Grove Tea.

keting the drink as a complete recipe, operators

have grown in popularity and are now staple

to Elaine.

cold beverage and 51% and 45% cite the ‘re-

margins. By adding syrup to a coffee and mar-

can boost their profits by up to 80%, according She adds: “Operators of all types can take ad-

vantage of this trend. From hotels and restau-

rants, through to retail outlets, customers are

happy to purchase speciality beverages from a

72

CATERING NEWS ME SEPTEMBER 2015

Over the last few years, blended ice drinks

menu item. Consumers enjoy a caffeinated yet freshing’ and ‘indulgent’ qualities of the drink

as key purchase drivers, according to the market research consultancy Cambridge Direction.

According to Elaine: “Consumers are always

search shows that 28% purchased a frappé for Frappé Mixes, can be used alongside in

other

DaVinci

products

Gourmet’s

complete beverage so-

lution. By mixing with DaVinci Gourmet sauc-

es and syrups, unique

recipes can be created using flavours associ-

ated with the summer season.”

MARKETPLACE

CALIDRIS 28 The most significant trends in bever-

be ‘the drink of the gods’.

for less calories and for more natural

energy drinks under the product

28 general manager, Babak Alikaram.

from taurine, artificial colours, pre-

ages today are the increasing demand

CALIDRIS 28 also manufactures

ingredients, according to CALIDRIS

name 28 BLACK, which are free

Babak says: “Thanks to our port-

servatives, gluten, and lactose, and

folio of premium non-alcoholic bev-

available as a sugar-free version, as

erages, we are in the perfect position

well as dry sodas are classic mixers

to meet the needs and requirements

that are vegan, and free from gluten

of the retail and catering trades.

and lactose, under the 28 DRINKS

“Sol Maté is exactly what people

brand, and a gold-filtered mineral

are looking for, as it is certified or-

water branded Gize.

ganic and does not contain any arti-

Babak adds: “We produce our

ficial colours or preservatives – it is

drinks with passion. For us, drink-

growing target group of people who

quenching one's thirst. With our

100 % all-natural. It is aimed at the

ing is about more than simply

like natural non-alcoholic beverages

various brands, we want to delight

and have high standards for taste and

people and be part of their ‘way

quality.”

of life’.

Sol Maté is a stimulating and re-

“We have several new premium

freshing sparkling non-alcoholic bev-

non-alcoholic product ranges un-

wild yerba mate plant. Early South

launched within the upcoming

erage made with extracts from the

der development which will be

American tribes first discovered

months in the GCC region.”

mate tea, which they considered to

The new

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SEPTEMBER 2015 CATERING NEWS ME

73

MEET THE SUPPLIER

AGRIFORM

Nisio Paganin, managing director of Agriform, talks about the need to be innovative with its delivery of this traditional ingredient CHEESE SELECTION

- GRANA PADANO - PARMIGIANO REGGIANO - ASIAGO

Could you provide a description of your company?

Agriform is a co-operative of dairies located in the North-eastern area of Italy. Founded in 1980, the “Agriform group”, counting a total of eight dairy members,supported by over 1,000 farmers, is one of the largest producers of Grana Padano cheese and the main producer of Protected Designation of Origin (PDO) cheeses in the Veneto region. Agriform also owns a Parmigiano Reggiano dairy.

What does your company offer that other suppliers in your field do not?

The Agriform group produces the most important PDO cheeses: Grana Padano, Parmigiano Reggiano, Asiago, Piave, and Montasio. In addition to its own products, Agriform also offers a full range of other Italian PDO cheeses, including Pecorino and Gorgonzola.

What products and services do you provide to the hospitality industry?

Agriform has a complete packaging centre in Sommacampagna for vacuum sealing and gas-flushed packing. Agriform provides to the hospitality industry grat74

CATERING NEWS ME SEPTEMBER 2015

- PIAVE - MONTASIO - PECORINO - GORGONZOLA

6,900

Tonnes of cheese exported to 50 countries

ed, shaves, cubes, and portions Grana Padano cheese.

What is the most popular product that you supply to the industry?

Without question, our most popular product is the freshly grated Grana Padano, which is one of the most popular Italian cheeses.

Can you describe your recent projects?

This year Agriform increased strongly the sales of “Twist&Flake”, a new product that over recent years supports the success of “Twist&Grate”. Each products consists a block of Grana Padano inside a plastic grater from which you can obtain the exact amount you need of grated or flaked cheese at any time.

How well did your company perform over the last year?

In 2014 Agriform achieved a turnover of almost Euro 145,600,000 by a volume of 18,800 tonnes of cheese. Exports accounted for 40% of Agriform results, with a turnover of Euro 58,800,000 from 6,900 tonnes of cheese exported to over 50 foreign countries. In 2015 we expect an increase in our export sales and a slight reduction in our domestic Italian market.

NEWS

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

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SEPTEMBER 2015 CATERING NEWS ME

75

TAKE A

BREAK THE DUBAI BLEND To mark the opening of its first

one of the first major tea importers

& Mason created a special blend

confined to the aristocracy. Three

store outside of the UK, Fortnum exclusively for Dubai; The Dubai Blend. Crafted by its celebrated Tea Masters, the Dubai Tea

blend is a modern, luxurious

in the days when tea-drinking was centuries later, Fortnum’s now of-

occasions, including its own 25th

NEW LA MARZOCCO HOME LINE UP IN THE MIDDLE EAST

Silver, Gold, and Diamond Jubi-

The Linea Mini is just the second home

and for royal weddings. Fort-

Marzocco, joining the GS/3 which debuted

fers more varieties from more countries than ever.

The

company

has

produced

twist on Dubai’s traditional

unique blends for many special

It combines the clean, fresh

and 300th anniversaries, for the

“chai nana”.

flavour of pure, torn pepper-

mint leaves with crisp green tea and sweet, delicately aromatic rose petals, with very specific amounts of each flavour-

ing mixed to perfectly reflect Middle Eastern flavours.

Fortnum & Mason was

lees of Her Majesty the Queen num’s smoky earl grey tea was

created at the express wish of Buckingham Palace.

espresso machine developed by the La in 2007.

The design of the Linea Mini is based on

the iconic La Marzocco Linea Classic. Loved by thousands of professional baristas, the Linea Classic helped launch the specialty coffee movement of the early 1990s, and

inspired the third wave coffee movement

in the early 2000s. It continues to be one of Boncafe’s best-selling commercial espresso machines, and is familiar to coffee professionals and coffee enthusiasts around the world.

The Linea Mini comes with dual boilers

and an integrated brew group that allows the machine to achieve the temperature

stability and energy efficiency of the saturated brew group in a reduced footprint.

The Linea Mini is handmade with the same components used in commercial machines

to ensure the same durability that the Linea Classic has become famous for.

Boncafe Middle East will launch the La

Marzocco Linea Mini at the Hotel Show Hall 6 Stand No. D251 on September 28 to 30, 2015 at Dubai World Trade Centre.

76

CATERING NEWS ME SEPTEMBER 2015

AROMAGIC FROZEN COFFEE Frozen drinks play an important part of any coffee shop menu, now sharing over 35% of sales, especially during summer.

Aromagic Frozen Coffee powder, crafted specifically for Café Barbera, is used to create smooth and creamy frozen coffee beverages. By minimising counter mess and saving preparation time this convenient base is also profitable per cup compared to conventional blended coffee drinks.

Designed specifically for this powder, the Aromagic Frozen Slush Machine, designed for the Café Barbera coffee shops, is a single 1.6 gallon frozen coffee dispenser with a bottom-freezing design to ensure you service the Aromagic Frozen Coffee with the right consistency and texture.

There is a slush density indicator showing you the consistency of your drinks, it is easy to operate, maintain and clean, and the seal-less design eliminates the cost of a downtime preventive seal maintenance.

FROZEN FUDGACCINO

Dunkin’ Donuts has unveiled the Frozen Fudgaccino, an ice-cold espresso concoction with chocolate swirled inside and around the cup.

“The Frozen Fudgaccino is the latest in our range of quality products aimed at meeting the varied tastes of our loyal customers across the UAE," said David Rodgers, general manager of Dunkin’ Donuts Middle East.

Beginning with a single restaurant in Quincy, Massachusetts, the Dunkin’ Donuts group is now present in over 33 countries and operates nearly 11,000 restaurants worldwide, including 74 outlets across the UAE. Last year, Dunkin' Donuts sold approximately 2.4 billion donuts and munchkins worldwide.

SEPTEMBER 2015 CATERING NEWS ME

77

FINAL THOUGHT

HE SAID WHAT?

MIX IT UP WITH COCO CREATIONS

READER'S CORNER

Bursting with naturally occurring electrolytes,

you’ll go coco-nuts for Coco Creations. Whether starting a busy day at work or recovering post

work out, Vita Coco has developed a range of de-

licious, nutritionally rich smoothie recipes that will help kick-start your day the healthy way.

The smoothie varieties include Almond Mylk for

a smooth indulgence, Citrus Juice for an added

“Costs are higher on brunch but it is looked at more as a PR exercise than a revenue generating event. We have to cross 900 paying adults before we start to run margins closer to that of our normal operation.”

Jay Williams, executive sous chef, Westin Dubai Mina Seyahi Beach Resort & Marina

zing and Green Gold for the glowing green god-

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these Coco Creation recipes are packed with the

The Organic Cook′s Bible demystifies the array

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of organic ingredients available and details

how to choose, store, and prepare them. An

want to rehydrate, replenish and revitalise their bodies.

indispensable reference for home cooks and

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guide. It also covers meat and poultry, dairy and eggs, beans and grains, herbs and spices, and

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Almond Mylk 600ml of Vita Coco Natural Coconut Water Handful of Soaked Almonds

Coco Easy - what a fantastic idea. From now

Citrus Juice

Direct from source to your taste-buds!

1 Orange

on, it’s the only way we’ll drink coconut water.

Coming all the way from Thailand, Coco

Easy is a tender young coconut that has been

carefully laser cut to enable a ring pull to be put in, so you click, pull, pop and enjoy the fresh

2 Carrots

Cube of Ginger

1 or 2 Grapefruits

REDTAG has recently launched a dedicated

Egypt, the UAE, Morocco, and Palestine. Assia

have your very own coconut shy, and you’ll

Othman, Dalia Shabana, Kulsum Kunwa, Nis-

never need to visit the fairground again.

reen Shawwa, Nour AlQahtani, and Sawsan

Lootah Premium Foods has sourced Coco-

Abu Farha have taken part in this project,

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Green Gold

worldwide demand for beverages that are per-

3 Juicy Apples

Colley, general manager, comments: “There is

250ml Vita Coco Natural Coconut Water

ceived as healthy, preferably low in sugar and

1 Handful of Basil

CATERING NEWS ME SEPTEMBER 2015

Cook with Love

by Assia Othman, Dalia Shabana, Kulsum Kunwa, Nisreen M. Shawwa, Nour AlQahtani, and Sawsan Abu Farha

styling bloggers from Saudi Arabia, Kuwait,

Better still, drink one a day and you’ll soon

78

ration, and uses.

recipes from six talented cooking and home

flesh. A healthy drink and snack in one!

of Thailand.”

seasonality, what to look for, storage and prepa-

online Cookbook, ‘Cook with Love’, featuring

pop off the top of the nut and eat the tender

with this exciting new product out

equivalents and gives information on nutrition,

200ml Vita Coco Natural Coconut Water

natural sweet coconut water, then you simply

natural. We have had a huge hit this summer

flavourful and nutritious than their nonorganic

1 Lime with the Skin Removed 1 or 2 Cucumbers

1 tsp Spirulina (you feel healthy just looking at it!)

putting together an array of recipes designed to inspire ladies to explore their passion of

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ice machines • bins • crushers • dispensers

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SEPTEMBER 2015 CATERING NEWS ME

79

NEWS

80

CATERING NEWS ME SEPTEMBER 2015