Catering News ME - September 2016 by BNC Publishing

CATERING TO THE MASSES How JW Marriott won some of Dubai’s most prestigious event contracts

BARCELONA NIGHTS

Chef Alain Devahive of LaLuz brings modern Catalan cuisine to the Middle East

THE WHOLE BEAST

Connecting F&B professionals Ras knowledge Al Khaimah chefs explore the nose-to-tail with industry approach with Meat & Livestock Australia AUGUST 2016 Connecting F&B professionals with industry knowledge

September 2016

The truth about the UAE’s impending smoking ban

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Contents

8 | WHATâ&#x20AC;&#x2122;S COOKING? Kuwaiti online catering platform BilBayt expands to UAE; Dubai to introduce smart labels for food products; Deliveroo announces $275 million investment 20 | EVENT PREVIEWS The Big F&B Forum agenda; Judging panel unveiled for Leaders in Food & Beverage Awards 26 | COVER STORY: SMOKED OUT Catering News investigates what a proposed smoking ban in restaurants, bars and nightlife venues would mean for the F&B industry

g i B The

Food & Beverage forum

34 | CATERING TO THE MASSES JW Marriott Hotel Dubai is ramping up its portfolio of world-class events and expanding into new locations, while tackling the UAEâ&#x20AC;&#x2122;s operational challenges

34 20 September 2016 Catering NEWS ME

38 Managing Director Walid Zok Walid@bncpublishing.net Director Rabih Najm Rabih@bncpublishing.net CEO Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net Senior Sales Manager Nick Clowes

42 46

38 | BARCELONA NIGHTS Chef Alain Devahive who worked at the famous elBulli for a decade is now in Dubai educating the market on modern Catalan cuisine as executive chef of new DIFC restaurant LaLuz 42 | NO KIDDING? Under 18s want more sophisticated, healthier menu options in restaurants according to students from Dubai schools, who gathered at Time Oaks Hotel & Suites to speak to Catering News 46 | THE CHEFS THAT GOT THE CREAM Catering News went to Singapore for the Cream of Europe Campaign, which saw nine chefs from across Asia demonstrate their interpretations of traditional French pastry, the St. HonorĂŠ

50 4

Catering NEWS ME September 2016

50 | THE WHOLE BEAST Eight Ras Al Khaimah chefs explore the nose-to-tail approach with Meat & Livestock Australia

Nick@bncpublishing.net

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

Audrey Hastings Neville Hopwood Hayder Al-Zuhairi

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For all commercial enquiries related to Catering News ME contact dom@bncpublishing.net T +971 50 55 97339 All rights reserved ÂŠ 2014. Opinions expressed are solely those of the contributors. Catering News ME and all subsidiary publications in the MENA region are officially licensed exclusively to BNC Publishing in the MENA region by Catering News ME. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by Raidy Emirates Printing Group LLC www.raidy.com

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Editor's Letter

Get busy A

s the stifling summer temperatures begin to subside, F&B operators in the Middle East are looking forward to business ramping up. At Catering News, we too are preparing for our busy season, with a raft of events to take place over the coming months. We are very excited to be hosting our inaugural Leaders in Food & Beverage Awards on Wednesday 9 November, so if you haven’t already, make sure to get your nominations in soon – all entries must be submitted by the end of this month (Thursday 29 September). In September, we also look forward to hosting our second edition of The Big F&B Forum on Tuesday 20 at Westin Mina Seyahi, Dubai. We have an exciting lineup of speakers and discussion panels confirmed, with this year’s hot topic the impending smoking ban. The National Tobacco Control Committee earlier this year promised to submit a proposal to amend UAE smoking legislation, which currently allows smoking in designated areas in restaurants, and in bars and nightlife venues, and many F&B businesses are wondering what this will mean for them. There are some clear challenges associated with implementing such a ban, given the strong smoking culture in the UAE, and the dip in revenues it could cause.

Catering NEWS ME September 2016

However, many of the country’s F&B operators interviewed for our September cover story were surprisingly positive about the proposed new legislation, with some already making plans to create outdoor smoking areas and train up their staff on how best to implement the new rules. That said, those running venues located in high-rise buildings are still unsure about the implications for their businesses, given that a 100% ban would also forbid the creation of sealed off smoking rooms, meaning customers would have to go outside to smoke. We hope our cover story, and our on-stage interview at The Big F&B Forum with Dr. Basem Abdul Moneim from the National Tobacco Control Programme will help to answer some of the frequently asked questions on the topic. I hope you can make it along to The Big F&B Forum, and please don’t forget to submit your nominations for our Leaders in F&B Awards before the end of this month. All of the details on both events can be found on www.hotelnewsme.com/events and you can also find plenty of information in our event previews, starting on p20. I hope you enjoy the issue! Best regards Crystal

Crystal Chesters Editor

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P10: Smith St Paleo //P11: Host Milan // P12: Deliveroo announces $275m investment //

What's cooking?

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

Forum

Gary Rhodes confirmed for The Big F&B Forum

ritish chef, restaurateur and author Gary Rhodes OBE, has confirmed his attendance as a VIP speaker at The Big F&B Forum, to be hosted by Catering News on 20 September at Westin Mina Seyahi Dubai. With a number of Michelin stars under his belt, Rhodes is a well-known ambassador of British cuisine, and has two restaurants operating in Dubai: Rhodes W1 at Grosvenor House Hotel and Rhodes Twenty10 at Le Royal Méridien. Commenting on his participation, Rhodes said: “The reason I'm taking part in the forum, is to take in, realise and recognise the professional thoughts of the many top F&B representatives Dubai holds. “The industry has become almost a fashion world, with styles and concepts constantly changing. It's good to discover what might be happening next.” The on-stage interview with Rhodes will take place at 12.20pm, just before a networking lunch with interactive workshops. Welcoming more than 150 F&B professionals from across the region, The Big F&B Forum will tackle the key topics, trends and challenges impacting the industry, with a morning of thought-provoking panel de-

Catering NEWS ME September 2016

bates, expert speaker sessions and interactive workshops. A networking breakfast will take place from 8am, with Dubai Tourism senior communications manager Aida Al Busaidy to offer a keynote address at 8.40am on the value of the F&B industry as part of the wider tourism conversation in the emirate. Following this is an on-stage interview with Dr. Basem Abdul Moneim, public health specialist, National Tobacco Con-

trol Programme on how the UAE’s impending smoking ban will impact the F&B industry. Other expert speakers confirmed are Damien Rizzi, Colliers MENA senior asset manager – hospitality, who will unveil an exclusive new report on maximising profitability in hotel restaurants; and Ali Sinaei, managing partner, Roundmenu, discussing consumer behavior trends and dining decisions. Panel sessions include “Cre-

ating a more sophisticated F&B landscape”; “A rising talent pool: but at what cost?”; and “The trends shaping the UAE’s F&B landscape”, with a strong line-up of panellists combining a wealth of F&B industry knowledge and experience. A networking lunch with interactive workshops will allow attendees the opportunity to meet with peers and learn more about the latest products on the market. Some of the most prominent, influential catering and hospitality suppliers in the region are sponsoring the event, with Coffee Planet confirmed as Exclusive Coffee Sponsor and Al Rawdah (Emirates Modern Poultry Co.) as Official Breakfast Sponsor. Also supporting the event are alcohol distributor African + Eastern; foodservice equipment supplier, TSSC; and tableware and uniforms supplier, A. Ronai LLC. Sponsorship opportunities are still available. For more information, please contact Diarmuid O’Malley: dom@bncpublishing.net or Nick Clowes: nick@bncpublishing.net. To register attendance, contact Mark Anthony Monzon: mark@bncpublishing.net Access the full agenda and details of confirmed speakers at www.hotelnewsme.com/events

What's cooking? Suppliers

Northern Ireland to showcase hospitality products at The Hotel Show

orthern Ireland will participate at The Hotel Show, Dubai World Trade Centre on 17-19 September. Exhibiting at stand number 3E122, Northern Ireland will be showcasing its capabilities and sub-sectors, including its food and beverage producers. The country is home to producers of aged meat, dairy products, snack foods and ‘free-from’ treats, which meet the demands of increasingly discerning customers and guests. Refrigeration, cold rooms and display equipment will also be on show, along with sustainable and cost-effective hygiene and cleaning supplies for hotel kitchens, restaurants and bars. High quality linens for dining rooms, bedrooms and bathrooms will also feature. Jacky Maranan, business development manager, India Middle East and Africa, Invest Northern Ireland commented: “Northern Ireland companies have a world-class reputation for supplying hotels at all levels with high quality products they can depend on to help meet their guests' demanding requirements. We’re seeing a lot of interest from this burgeoning sector in the Middle East.” In addition, Northern Irish companies will showcase build, interiors and fit-out equipment, technology and

security solutions and standby power supply for medium and high voltage systems. Invest NI is the regional economic development agency for Northern Ireland. The company’s aim is to grow the local economy by helping new and existing businesses to compete internationally and by attracting new investment to Northern Ireland. In the Middle East, Invest NI has international business offices in Dubai Internet City and at the British Consulate General in Jeddah. Invest NI’s international business offices help Northern Ireland companies to increase exports, develop international collaborations and seek new investment, bringing greater prosperity to this part of the United Kingdom. For more information regarding Northern Ireland hotel supply chain companies in India, the Middle Eastwand Africa please contact jacky. maranan@investni.com. In Saudi Arabia, please contact wissam.saadi@investni.com.

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

Bridor Catering news September 2016.indd 1

September 2016 Catering NEWS ME 9 18/07/2016 11:14:15

What's cooking?

In a nutshell: SMITH ST PALEO

Holly Purdy, founder of Smith St Paleo introduces her new paleo-inspired snack products Why did you set up Smith St Paleo? I spent 13 years working as a flight attendant for Emirates Airline, travelling the world and trying all kinds of amazing food. I had found that following a paleo lifestyle helped my body and mind function better despite the long flying hours and never-ending jetlag. The paleo diet is based on the premise of eating how our ancestors ate, without sugar- and grain-heavy products. I started creating recipes with the paleo ethos in mind. My website, www.smithstpaleo. com has over 100 Paleo recipes on it, from starters to sides, main courses and sweets and treats. Who is your target consumer? People are slowly realising that a lot of

Catering NEWS ME September 2016

the food they are eating is affecting their physical and mental performance as well as their quality of life. For so many people food is a huge part of their lives so I want to help them continue their love affair with food but eating things that make their lives better, not worse. tell us about your new snack range? I have a line of â&#x20AC;&#x2DC;Smith St Ballsâ&#x20AC;&#x2122;, which are simple, bite size balls that are su-

per tasty and easily transportable. They come in five flavours: Brownie, Cinnamon Cookies, Choc Hazelnut, Lime Pie and Apri-Coco and are based on nuts and dates. Currently available at InnerFight gym, Dubai, they will launch in five more gyms, health clubs and coffee shops this month. What are your plans for the future of the business? I want to continue to create recipes and products that make people happy and help their bodies function better. I add a new recipe to www.smithstpaleo.com every week, and this is often based on requests. I am working on some really exciting products that are well-priced, easy to store and taste awesome, so that people can have good food on the run.

What's cooking? events

Catering

Host Milan to facilitate chef apprenticeships

Kuwaiti online catering platform BilBayt expands to UAE

ospitality exhibition Host Milan, is partnering with Associazione Professionale Cuochi Italiani (APCI) on a programme to help recent hospitality school graduates enter into apprenticeships. The “Obiettivo Apprendistato” (Objective Apprenticeship) programme will take place during the 40th edition of the biennial Host Milan, from 20 – 24 October 2017. Sonia Re, general director of APCI said: “[Host Milan] is the perfect place for allowing promising young people to come into contact with the key players in professional food service, in order to guarantee an honest approach so that the apprenticeship experience isn’t just about free labour as much as a concrete and educational training initiative.” During Host Milan, recent graduates from 100 Italian hospitality schools will showcase their skills in front of a group of chefs, restaurant owners, heads of hotel chains and buyers for the chance to be chosen for an apprenticeship in a kitchen in Italy or abroad. Simona Greco, exhibition director of Host in Fiera Milano added: “The international hospitality exhibition – an international hub where innovation and quality from the entire supply chain is on display – is the perfect place for taking one’s first steps in the difficult, yet fascinating world of food service.” In the run up to Host Milan 2017, there will be a range of initiatives including meetings, observatories and the sharing of data. Already 800 companies have confirmed their participation, and 1,500 buyers are being targeted from every continent. Taking place in Milan convention centre, Fiera Milano, companies will arrive from 38 different countries, with sixteen pavilions available for show use. For more information: www.host.fieramilano.it, @HostMilano, #Host2017.

uwait-founded online catering orders platform, BilBayt, has launched operations in the United Arab Emirates. Providing a link between customers and caterers, the service was created in 2014 by Kuwaiti entrepreneurs, Ali Al Awadi, Latifa Ben Essa, and Ahmad Salamah. BilBayt has been designed to create a casual catering marketplace to simplify and standardise the ordering process. Currently, the company’s featured caterers include Jones the Grocer, Moti Roti, and Marta’s Kitchen. Commenting on why BilBayt has expanded to the UAE, cofounder, Ahmad Salamah told Catering News: “Doing business [in the UAE] is much easier; it’s a large market, and people are connected and comfortable shopping online. “Dubai specifically exposes us to Western style corporations and individuals and we felt this would be a great way to assess whether our concept could successfully be exported outside the region,” he added. The platform has been designed specifically for the Middle East region, where consumers tend to get together regularly with family and friends in private residences for meals and gatherings. To use the service, customers must access the BilBayt website, select the date and time of their event, choose from the list of available caterers in the search results, and place the order through BilBayt. “We are making the catering space a lot more accessible and transparent, and growing the market in the process,” commented Salamah. A new feature introduced to the service is ‘drop-off catering’, which is catering-quality food delivered to small groups of 3+ people. Salamah explained: “This was an instant hit with our customers who would order cheeseboards for instance for their regular social gatherings or sandwich assortments and bites for office meetings.” BilBayt operates across the whole of the UAE, and Kuwait and has plans to expand to the wider GCC. “We have our eyes set on the region at the moment, the GCC specifically. This means KSA is obviously on our radar and Qatar and Bahrain as well. “We plan to scale our operations and increase the number of suppliers onboard while still maintaining the level of curation we have now. We will also be entering a new market soon,” Salamah said. September 2016 Catering NEWS ME

What's cooking?

Dubai to introduce smart labels for food products

Dubai Municipality has signed a contract with Swiss company, SICPA, for a smart inspection and traceability solution for food commodities and halal products. SICPA’s smart track and trace

technology, SICPATRACE, guarantees the authenticity of goods and their conformity to certain certification and accreditation. The smart labels used for tracking functions can be applied to a variety of products, such as packaged foods, cosmetics, pharmaceuticals, dairy products and food supplements. The system will enable consumers to scan goods themselves to confirm origin, product information and detect uncertified products. The initial application phase focusses on water bottles and halal products.

Abu Dhabi introduces food truck Deliveroo announces $275 licensing million investment Abu Dhabi Department of Economic Development (ADDED) will allow the licensing of food trucks in the emirate. Licenses will be subject to an existing restaurant or foodstuff catering license either owned by a UAE citizen or with a local partner. Licensing will be subject to several conditions and the applicant must review these on the inquiry page on the ADDED website. To obtain a license, food truck operators must agree to refrain from parking

in unpermitted locations, selling unpermitted items or using a vehicle that is not compliant with the specifications. Also forbidden will be the use of unpermitted advertisements, or operating on public roads and obstructing traffic.

Ten new F&B outlets to open at City Centre Ajman Shopping mall, retail and leisure developer, Majid Al Futtaim, has announced a redevelopment project for City Centre Ajman, which will include the opening of 10 new F&B outlets. The expansion of the mall, which first opened in 1998, will see the introduction of several new food and beverage brands to the emirate. Costing AED 600 million, the facility will double in 12

Catering NEWS ME September 2016

size from 29,000m2 to 52,000m2. Kim McInnes, chief executive officer, shopping malls at Majid Al Futtaim Properties commented: “The UAE’s Northern Emirates are a key growth area for Majid Al Futtaim, enabling us to deliver an entirely new set of retail, dining, leisure, and entertainment experiences to both residents and overseas visitors.”

On-demand food delivery service, Deliveroo, has announced a US $275 million investment following 400% growth since November. The Series E investment is being led by Bridgepoint, existing investor DST Global, and General Catalyst with participation from existing investor Greenoaks Capital. The new funds will be used to expand the service in both new and existing markets, as well as provide further investment in projects such as RooBox, a remote kitchen initiative, which gives restaurants access to delivery-only kitchens in key locations, accelerating geographic expansion. Deliveroo founder and CEO, Will Shu said: “After seeing strong growth in the markets we launched in November, our new focus is to drive further innovation in food delivery. In particular, I’m excited about exploring completely new ways to solve the hardest problems restau-

rants face when offering delivery. “RooBox is the first illustration of this approach, and innovations like these are at the heart of our mission. We’re proud and honoured to have the support of Bridgepoint, DST Global and General Catalyst in this endeavour.” Since its Series D round in November, Deliveroo has launched in 29 new cities, added an additional 9,000 new restaurant partners, and created opportunities for 6,500 riders, while maintaining a 30-minute average delivery time. The company has hit key milestones such as expanding its service to cover breakfast, quick lunch and corporate ordering, and striking deals with major partners such as PizzaExpress. Deliveroo, founded in 2013 by Will Shu and Greg Orlowski, works with brands and independent restaurants to deliver food to customers. Headquartered in London, the company operates in 84 cities across 12 countries.

New places

MUCHACHAS

Openin

Tom Arnel, co-founder and managing director, Bull & Roo, introduces the company’s fifth concept, Muchachas Please describe the concept of the venue in your words?

Muchachas is a Mexican Cantina, bringing the flavour of contemporary Mexico to Dubai in a vibrant interior of neon lights and flirty feminine pastels. She’s Muchachas, and she’s an energetic dining experience that you won’t forget in a hurry.

What are the signature items on the menu?

It’s a tough one, but I’d have to go for the yellow fin tuna ceviche – lightly smoked tuna, dried black lime salt, barbequed jalapeno and avocado, the world’s smallest tomatoes and cucumber; and the Camarons a la diabla, which is sweetcorn queso fundido, spiced devil prawns and pineapple. We also make our own tortillas for our tacos and these are insanely delicious.

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What is interesting about the beverage offer?

The beverage menu has been curated by bar manager, Izzy Gonzalez. It’s heavily focused around cocktails, with the aim of sending guests to a tropical paradise. Extensive research and thought has been put into it. Key standouts include the fruity and refreshing ‘Fresh Catrina’ and the smoky and smooth ‘La Mezcla’.

How will the venue compete on the Dubai market?

Inspired by the success of Melbourne’s Mexican cantina scene, we believe we’re bringing something entirely different to the Dubai marketplace with Muchachas. From the theatre of our ‘Fiesta’ menu, which takes customers on a flavour and texture experience like no other, to the drama of our neon lights and sassy pastels, Muchachas is a Mexican food experience that Dubai has never seen before.

Queso Fundido

BURGER PIT

ROSE & CROWN

BLACK TAP

Twenty-four-hour food truck, Burger Pit, has launched its first outlet in the UAE at Last Exit, the new gourmet food truck park by Meraas. Drawing inspiration from the 50s, Burger Pit offers classic beef and chicken burgers, and speciality gourmet burgers such as ‘British Heritage’ with apple-onion marmalade and Westcombe cheese and ‘The Argentinian’ with avocado and piquillo peppers. Combo meals, hot dogs and all-American milkshakes also feature.

The Rose & Crown, a traditional British pub, with a London phone box located on the street in front of its private entrance, has opened at The Atrium, Al Habtoor City. The interiors feature stained glass windows, porcelain tiling, and a Victorian fireplace. British craft hops are on offer, along with pub food, including a full English breakfast, steak and ale pie, bangers and mash and British-style chicken tikka Masala.

Sunset Group is bringing New York-founded craft burger and craft hops concept, Black Tap, to Jumeirah Al Naseem Hotel, Dubai in December. The design is a modern take on the classic American diner and Michelinstarred chef Joe Isidori has created the menu, which features grass-fed lamb burger with swiss cheese, house-made pickles and buttermilk-dill and the falafel burger with tahini, pickled onion, greek feta and hummus.

LOCATION: Last Exit, UAE OPENING DATE: 9 August, 2016

City, Dubai

Catering NEWS ME September 2016

LOCATION: The Atrium, Al Habtoor OPENING DATE: 2 August, 2016

LOCATION: Jumeirah Al Naseem Hotel,

Dubai

OPENING DATE: December, 2016

New places Camarones a la diabla

Grilled flank steak tacos

Design The Residency Studios cofounder Joshua Speechley explains how the Muchachas interior reflects the concept “We reflected on the fresh new array of Mexican restaurants appearing in Melbourne. We mood boarded some of the different aspects we’d seen, including the use of solid, bright colours and open layouts with levels, divisions and hand-painted artwork. We further fleshed out and refined these core reference points and brought them to life in the interior elements of Muchachas, including everything from the layout, walls, bar, floor and tables, to the furniture and merchandising. We then handed these mood boards over to our architect to move into the drawings and documentation stage, reviewing and refining the drawings throughout the process.”

BESH TURKISH KITCHEN

Zoco

GRK FRESH GREEK

Besh Turkish Kitchen, an authentic, casual Turkish restaurant concept has been developed in collaboration with Vedat Basaran, a well-known chef and food culture researcher from Istanbul. The menu takes inspiration from traditional Turkish dishes, while the interiors have been designed to reflect this, with tiles and ceramics offering a rustic, casual vibe and traditional cooking equipment such as Guveç clay pots and a domed oven displayed in the open kitchen.

Homegrown Mexican/ Latin American restaurant, Zoco serves re-imagined traditional dishes in an authentic Latin American setting, with vibrant colours, re-used industrial elements, and a resident DJ playing laid-back Latin music. Zoco is led by head chef Jimmy Rojas, while the bar manager, Sergio Luca, has been brought in from Dubai's Palazzo Versace, and Kenneth Ooi, former restaurant manager at Asia de Cuba, Abu Dhabi, leads the front-of-house team.

Landmark Group’s food division, Foodmark has opened a second GRK Fresh Greek. The 3,000ft2 space seats more than 100 diners outdoor and indoor. GRK imports much of its produce from Greece and the menu features Yeeros (Gyros), a traditional Greek dish of meat, marinated and cooked on a vertical rotisserie; traditional Greek salad, home-made tzatzikis, aged feta and watermelon salad, GRK meatballs and salted caramel baklava cheesecake.

LOCATION: Sheraton Mall of the Emirates OPENING DATE: September, 2016

LOCATION: The Atrium, Al Habtoor City OPENING DATE: September, 2016

LOCATION: Burjuman Centre, Dubai OPENING DATE: August, 2016 September 2016 Catering NEWS ME

Talent

The Immacolata collection

Immacolata Cannavo reveals why sharing her passion and knowledge is the best part of her role as head sommelier at Hakkasan Dubai Describe your first ever role in the F&B industry?

My first ever role in the F&B industry was twelve years ago. I used to work during summertime as commis de rang in an Italian restaurant back home in Sicily.

Who has inspired you most in your career?

My passion for the industry started at the age of 14 thanks to my uncle who has always worked in the hospitality industry and loved his job and his guests. I always knew what I wanted to become, so I studied in a hospitality management school and in 2007 after I graduated I moved to London to discover a different culture and language, and this is where I developed my passion for wine, while working in fine dining restaurants. 16

Catering NEWS ME September 2016

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

The F&B scene in the Middle East is growing very fast. When you work in different culinary cities like London and Paris you get the chance to experience great restaurants. I believe Dubai is still quite new to the market, but it has great potential. It is the city of the future where many chefs are investing their passion and bringing different approaches.

What is the biggest challenge of your role?

My biggest challenge is exceeding guest expectations. With experience, you adapt to the market, the type of clientele, and how to offer the best of Hakkasan.

What is the best aspect of your role?

What I love most about my role is sharing my

Work Experie nce

September 20 11 - January 2013: Assistan sommelier, Ho t head tel Vernet, Pa ris June 2010 August 2011: As sistant head sommelier, M ortons Privat e Club, Berkley Square, Londo n April 2008 April 2010: As sistant head sommelier, Th eo Randall, In terContinenta Hotel London l Park Lane

passion and knowledge with my guests and meeting each and every guest expectation.

If you could work in any restaurant in the world, which would it be?

One of the restaurants I’d like to work in is ‘Il Vino’ of Enrico Bernardo in Paris. It is a very innovative place where the wine takes centre stage. The customer chooses the wine at the table and the chef prepares a surprise dish to match it. It has 1,500 worldwide wine references and the sommelier guides the customer through a sensorial food and beverage journey.

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

Follow your dreams, pursue your passions and believe in who you are. Dubai is the perfect place to succeed in life.

Opinion

Building a bond Invest in your internal stakeholders and your external customers will follow

everal major hospitality groups have recently introduced loyalty programmes that focus primarily on their restaurant and leisure offering rather than the traditional hotel rooms model. U by Emaar and Isme by Jumeirah were launched within months of each other earlier this year, while global chain InterContinental Hotels Group brought its IHG Dining Rewards programme to the UAE last year. Like all loyalty programmes, each has its own unique methodology, but one point each of these companies have in common is an understanding of how important – and how challenging it is – to drive restaurant loyalty in the resident community. This is the case in all major cities, but Dubai remains one of the most difficult markets when it comes to building a loyal diner base. The choice of restaurants is phenomenal, with many new eateries opening every month, often in completely new entertainment hubs that tend to tempt people to move from the previous hotspot. Investing in full service loyalty programmes is one way to tackle this level of competition, but these schemes can also cost the operator significant amounts upfront, with credit essentially given in the form of points, which are redeemed at an undefined time in the future. So, what can be done at an outlet level to encourage diners to develop an affinity with a restaurant? I believe restaurants are more likely to build a loyal audience if they can offer a product that diners hanker after; a place they will grow fond of; and an experience they will want to replicate. Easier said than done, I’m sure, but the factor underpinning all of these assets is the restaurant industry’s most underval18

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Ali Sinaei “The old habit used to be to throw people at the problem; unfortunately, too often it was people that had not been properly trained and didn’t know their product” ued commodity – its people. Investor appetite and the supply infrastructure in Dubai means restaurants generally offer good quality ingredients and food. Design is second to none, with fantastic eateries that double up as lounges, bars and clubs. But where the dining experience is let down, time and time again, is with regards to service. This is a generalisation, but I think it’s fair to say that most

of us in the industry have been known to lament the quality or consistency of restaurant service in Dubai. The old habit used to be to throw people at the problem; unfortunately, too often it was people that had not been properly trained and didn’t know their product. Speaking as a diner, I expect my server to be able to recommend dishes to me, suggest accompaniments and provide detailed answers to my questions. By default, this means that I am also expecting my server to have eaten all the dishes on the menu. I want them to have an opinion, not just a list of items to up-sell. They can only understand how to best engage with the diner, if they have had a similar experience themselves. This is the area in which the restaurant industry sadly falls down. It neglects to arm its staff with the information they really need to deliver what the guest wants. Service level is a key driver to loyalty and staff need to be educated accordingly. It’s wise to remember that in many industries, it’s fairly commonly accepted that retaining a customer is up to seven times cheaper than acquiring a new customer. For this reason, I would urge restaurants concerned with loyalty to turn their gaze internally, invest in their staff, and witness the positive impact on those coveted external stakeholders. Loyalty, as far as I’m concerned, comes from within. Ali Sinaei is the co-founder and managing partner of RoundMenu, the UAE’s leading English and Arabic restaurant discovery platform, with more than one million visitors every month. Contact: ali@roundmenu.com.

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The Big F&B Forum Returning for a second edition, The Big F&B Forum, hosted by Catering News promises a morning of informative expert sessions, networking opportunities and interactive tastings, with a strong line-up of F&B industry speakers leading some thought-provoking debates

he second edition of The Big Food & Beverage Forum, hosted by Catering News Middle East, is expected to welcome more than 150 F&B professionals from across the region on 20 September to discuss and debate the key topics, trends and challenges impacting the industry in 2016 and beyond. The event, taking place at The Westin Dubai Mina Seyahi Beach Resort & Marina, will offer attendees, sponsors and speakers a morning of thought-provoking panel debates, expert speaker sessions and interactive workshops. Registration and networking will begin at 8am with a delicious breakfast provided by Dubai-based Al Rawdah, The Big F&B Forum Official Breakfast Sponsor. Commenting on why the local poultry producer is supporting The Big F&B Forum for a second year running, Paul Farhat, head of foodservice said: “The Big F&B Forum is a great way for us – as a relatively new player in the foodservice sector – to broaden our prospects by showcasing Al Rawdah food services to our target market. It is also important for us to improve credibility by supporting events that our target market finds attractive, while leveraging the already strong brand Al Rawdah is enjoying in the retail sector.” Dubai Tourism’s senior communications manager Aida Al Busaidy, will provide a keynote address on the value of the F&B industry as part of the wider tourism conversation, and this will be followed by an on-stage interview with Dr. Basem Abdul Moneim, public health specialist, National Tobacco Control Programme on what the UAE’s impending smoking ban will mean for the F&B industry. Also confirmed are Damien Rizzi, Colliers MENA senior asset manager – hospitality, who will unveil an exclusive new report on maximising profitability in hotel restaurants; and Ali Sinaei, managing part20

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ner, Roundmenu, discussing consumer behavior trends and dining decisions. Panel sessions include “Creating a more sophisticated F&B landscape”; “A rising talent pool: but at what cost?”; and “The trends shaping the UAE’s F&B landscape”, with a strong line-up of speakers combining a wealth of F&B industry knowledge and experience. Following the panel discussions, we will welcome British chef, restaurateur and author Gary Rhodes OBE to the stage to discuss

his views on the F&B landscape in the Middle East and his plans for the future in the region. A networking lunch with interactive workshops will follow, allowing attendees the opportunity to meet with peers and learn more about the best new products on the market. Some of the most prominent, influential catering and hospitality suppliers in the region are sponsoring the event, with Coffee Planet confirmed as Exclusive Coffee Sponsor. Robert Jones, managing director said:

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Exhibitors

AGENDA

EVENT DETAILS DATE and TIME: Tuesday 20 September, 2016, 8am – 2.30pm VENUE: The Westin Dubai Mina Seyahi Beach Resort & Marina SPONSORSHIP: Contact dom@ bncpublishing.net / nick@ bncpublishing.net ATTENDANCE: Contact mark@ bncpublishing.net

“Supporting relevant industry events, such as BNC Publishing’s The Big F&B Forum is very important to us at Coffee Planet. Not only does it allow us to interact with industry professionals to discuss pressing topics surrounding F&B, but it is also a great platform to pioneer the benefits of locally roasted coffee and to share the everchanging consumer trends.” Other companies supporting the event include support sponsor African + East-

8.00: Registration & networking 8.30: Welcome address from Catering News Middle East 8.35: Address from presenting sponsor 8.40: Keynote address: The value of F&B to Dubai’s tourism offer Aida Al Busaidy, senior manager, communications – Dubai Tourism 9.00: Expert session: What would a smoking ban mean for the UAE’s bars and restaurants? Dr.Basem Abdul Moneim, public health specialist, National Tobacco Control Programme, UAE Ministry of Health & Prevention 9.20: Panel discussion one: Creating a more sophisticated F&B landscape Oversaturation has resulted in an absence of loyalty, staff poaching, and regular closures, hindering the overall development of the F&B landscape in the region. However, with the recent emergence of more homegrown, neighbourhood eateries, complemented by the creation of local communities such as The Beach at JBR, City Walk, Dubai Water Canal and Dubai Design District, can we see a more sophisticated market modelled on New York and London beginning to develop? 10.00: Expert Session: Hotel restaurants: a mindset for maximising profitability Damien Rizzi, Colliers MENA senior asset manager – hospitality 10.20: Coffee break 11.45: Panel discussion two: A rising talent pool: but at what cost? Service staff wages in the Middle East have rocketed as operators look to snare the talent they need to offer an increasingly sophisticated consumer base the world-class service they ern, which will conduct an interactive craft hops tasting workshop during the networking lunch; foodservice equipment supplier, TSSC, which will exhibit at the event; and uniform and tableware supplier A. Ronai LLC, which along with TSSC, is supporting the event for a second year. Explaining why Ronai is sponsoring the 2016 edition of The Big F&B Forum, Gavin Dodd, managing director commented: “As a loyal ambassador to BNC events, Ronai is

demand. However, returns are suffering as operators struggle to balance high payroll costs with the value-for-money culture emerging in the region. And with labour laws less restrictive than ever, staff are moving around more freely, meaning recruitment and training fees are being forfeited, along with the best talent. How can operators offer consumers value for money and top-class service while balancing payroll costs? 11.25: Expert session: Consumer behaviour trends and dining decisions Ali Sinaei, managing partner, Roundmenu 11.40: Panel discussion three: The trends shaping the UAE’s F&B landscape With new restaurants entering the market every month, diners are continually seeking those that stand out from the crowd. This might be the latest emerging cuisine trend, like Japanese Izakaya, Jamaican or Turkish, or quirky dining formats, such as sharing, street food or chef-driven fast-casual concepts. And as UAE consumers become increasingly interested in provenance, sustainability and healthy eating, chefs are paying closer attention to ethical sourcing, waste reduction, and improving the nutritional value of their menus. What are the next cuisine trends and how can chefs keep up with increasingly discerning consumers? 12.20: In conversation with: Gary Rhodes OBE An on-stage interview with the legendary British chef, restaurateur and author 12.50: lunch and interactive workshops 2.30: Close of forum extremely happy to participate in the forum once again this year. We very much believe in supporting the great industry that we are a part of, and events as professional as this are a great way of achieving our aim. “With Dubai’s properties and visitor numbers set to increase in the coming years, it’s important for all related companies to stay ahead of the game, building and retaining crucial relationships with hospitality industry professionals.” September 2016 Catering NEWS ME

Event preview

The judges As the nomination deadline approaches, Catering News Middle East unveils the judging panel for the inaugural Leaders in Food & Beverage Awards, set to take place on Wednesday 9 November at The Westin Mina Seyahi, Dubai

EVENT DETAILS NOMINATION DEADLINE: Thursday 29 September EVENT DATE & TIME: Wednesday 9 November 2016, 7pm – late VENUE: The Westin Dubai Mina Seyahi Beach Resort & Marina SPONSORSHIP / TABLE BOOKINGS: Contact dom@ bncpublishing.net / nick@ bncpublishing.net NOMINATION ENQUIRIES: Contact catering@bncpublishing.net

atering News has carefully selected its line-up of judges for the inaugural Leaders in Food & Beverage Awards, which celebrates excellence and innovation in the Middle East's restaurant and catering industry. Comprising some of the region’s key experts, our eight-strong judging panel has extensive knowledge of the key trends, opportunities and challenges associated with the 22

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business, and a wealth of experience spanning operations, investment, brand development, education, hotel restaurants, marketing, business development and consumer trends. Set to take place at The Westin Mina Seyahi Dubai on Wednesday 9 November, the Leaders in F&B Awards will celebrate 18 categories, divided into nine restaurant awards and nine individual awards.

The individual categories include ‘Young F&B Leader’, ‘Leading F&B Investor’ and ‘Leading F&B Director’, while restaurant awards include ‘Disruptor of the Year’, ‘Leading Homegrown Restaurant Brand’ and ‘Newcomer of the Year’. Nominations for the Leaders in F&B Awards opened on Monday 1 August and will close on Thursday 29 September. Full details are available on Hotelnewsme.com/events

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Sacha Daniel

Group operations director, Solutions Leisure With wide-ranging experience in the nightlife, restaurant and entertainment industry, Sacha has spent much of his career in London, where he started out at Planet Hollywood overseeing training for the UK team before joining Oliver Peyton’s group as the AGM of Mash in Mayfair. After this, he moved to Gaucho Grill in London and then transferred to Kuwait to open the brand’s franchise for Alshaya. He later moved to Dubai to join Solutions Leisure, which today is one of the most successful independent operators in the UAE F&B industry, boasting homegrown and franchised concepts such as Lock Stock & Barrel, Q43 and Asia Asia.

/cateringnewsme

Rabih Feghali

Director, business development, Ròya International Rabih Feghali was born and brought up in Abu Dhabi and helped out from a young age with his family’s boutique catering company. He is a graduate of Les Roches Hotel School in Switzerland and the University of Nevada, Las Vegas, and spent the first decade of his career in New York working at prestigious hotels including The Plaza, before moving back to the Middle East as GM of a boutique hotel in Abu Dhabi. Prior to joining hospitality advisory firm Ròya International, Feghali was director of hospitality development at a private bank in Beirut. A hospitality entrepreneur at heart, Feghali is involved with a number of F&B ventures in the region.

Why are you a judge and what will you look for in the winners? “It’s an honour to be recognised by a local publication as part of their judging panel. This will be another great learning experience that will only add to my knowledge and expertise. With several years’ experience in the F&B industry and being at the helm of one of the most successful independent F&B operators in the UAE, I will have a really positive input when selecting the winners. I’ll be looking for nominees that demonstrate innovation, passion, excellence and commitment to their field.”

Why are you a judge and what will you look for in the winners? “Having worked in F&B from my early teens as part of our family business, I felt I should contribute my expertise from all sides of this business to recognise our industry’s overachievers. For the winners, I’ll be looking out for leadership in innovation, providing true value for money, and most importantly, commercial sustenance.”

Akshay Oberai Dosaj

Munira Mukadam

Why are you a judge and what will you look for in the winners? “There is a lot of creative talent in the UAE food and beverage scene at the moment and it is therefore an honour for me to be a judge for the Leaders in F&B Awards. I hope I have a positive impact on the future of the industry, both in the UAE and wider region. In addition to passion and innovation, I will be looking for examples of where an individual or team effort has helped the industry as a whole to reach new heights.”

Why are you a judge and what will you look for in the winners? “I want to help recognise the businesses and individuals developing new ideas, raising standards and maintaining these. The winners should set the benchmark for all new entrants in the segment, which in turn will benefit the overall economy and put the region at the forefront among the world players. I’ll be looking for innovation and sustainability: an absence of these things is why many F&B ventures tend to fail within the first few years of operations.”

Co-managing director, Purple Honey Group A corporate lawyer by trade, Akshay always had a passion for F&B and in 2010 along with his wife Shalini, launched Purple Honey Group’s first restaurant, Coriander in Al Ain. Since then, the group has opened Zaytinya, Biryani Pot and Tamba, with eight locations across Dubai, Al Ain and Abu Dhabi and 300 employees. Akshay’s experience as a corporate lawyer has proved invaluable as he strategically develops internal corporate governance best practices. He is involved in every aspect of the business and allocates much of his time to restaurant operations.

Managing partner, Ribbon ME Munira graduated with honours from the Kelley School of Business at Bloomington, Indiana in the US, and brings nearly 10 years of corporate finance expertise to hospitality solutions firm, Ribbon ME, which has among its portfolio, homegrown Asian brand Prax’s and the franchise operations of South African chain Kauai. Prior to joining Ribbon, Munira worked as a senior analyst in the equity research team at NBK Capital where she conducted independent valuations of potential business opportunities in the MENA banking sector and was presented with the first NBK Capital Excellency Award in 2010 out of 200 employees, in recognition of her strong work ethic, analytical skills, attention to detail and team leadership.

September 2016 Catering NEWS ME

Event preview

Naim Maadad

Helen Morris

Why are you a judge and what will you look for in the winners? “As F&B professionals, we owe it to the industry. The right skills and attitude must be recognised and I believe that those making a sincere effort and thinking outside of the box will be the future of our industry. The winners will be those that can demonstrate a genuine passion for the culinary landscape and who go a step further, dedicating their lives to it.”

Why are you a judge and what will you look for in the winners? “The judging panel brings together people that are passionate about the industry they work in; who like to see hard work and dedication recognised and rewarded. Being a judge means I get to acknowledge some of the outstanding F&B leaders in our ever-evolving industry. I’m looking for real passion to shine through; someone that stands out and goes above and beyond the norm.”

Mark Patten

Ali Sinaei

Why are you a judge and what will you look for in the winners? “We all have a responsibility to help grow and develop our industry and it is very humbling to be a part of these awards. Imperative to growth is recognising the talent we have in the region and nurturing those talents so they deliver great concepts and innovations. I’ll be looking for consistency, innovation and passion, and those individuals and businesses driving continuous improvements and taking calculated risks toward success.”

Why are you a judge and what will you look for in the winners? “I want to use our knowledge and experience at Roundmenu to ensure we pick out the true professionals succeeding in delighting their diners in a very competitive landscape. I’ll be looking for individuals and restaurants with a team spirit that allows them to deliver great service consistently. I expect the nominees to offer excellent food and service, but I am most eager to find those that invest enough time and resources to make sure that guests have a fantastic experience.”

CEO, Gates Hospitality Naim has over 25 years’ experience in the hospitality industry and has launched and operated some of the world’s best hotels, resort spas, and F&B outlets. In 2011, he established Gates Hospitality, the parent company of homegrown brand Ultra Brasserie, international concept Reform Social & Grill and French neighbourhood eatery, Bistro Des Arts and later this year the group will open Folly by Nick & Scott and Publique at Souq Madinat. The Gates portfolio also encompasses ownership and operation of The Black Lion Public House & Dining and Six Senses Zighy Bay. Naim’s approach is to connect like-minded investors, operators and brands to define concepts, manage successful portfolios, and continue shaping the F&B industry.

Senior vice president, food & beverage, Atlantis, The Palm Mark currently oversees the F&B operation at Atlantis, The Palm, which comprises 1,200 staff and 23 outlets, including celebrity chef outposts, Nobu Dubai, Ronda Locatelli and Bread Street Kitchen & Bar by Gordon Ramsay. Responsible for concept development and facilitating excellence, Patten also drives innovation in the hotel’s F&B offer. An Australian national, Mark joined Atlantis, The Palm pre-opening in August 2007 and has over 30 years of hospitality and F&B experience, working for luxury hotels in Europe, Asia, the Middle East and the Caribbean, with brands such as Shangri-la Hotels & Resorts and InterContinental Hotels Group.

Executive chef / senior lecturer, Emirates Academy of Hospitality Management Helen began her F&B career in the UK working for Small Luxury Hotels Group as a chef, and then held several chef roles in four- and five-star hotels and leading restaurants in the UK and Australia. She began her teaching career at Butlers Wharf Chef School in London, and this was followed by a head of department role at a further education institute at the College of North West London. Teaching provided a new dimension to Helen’s career and she became well-known in the UK’s culinary education system. Her expertise lies in kitchen management, event catering, food safety and hygiene, restaurant revenue management and menu analysis.

Managing partner, Roundmenu In 2012 along with business partner Zaid Jawad, Ali co-founded Roundmenu, a restaurant discovery and booking platform. Four years later, the site features more than 19,000 restaurants across seven countries and has had in excess of 250,000 app downloads via smartphones. Originally from Iran, Ali is an active member of the digital community as one of the expert trainers at the DM3 Institute in Dubai. Prior to launching Roundmenu, Ali gained valuable commercial and digital experience in senior positions with Barclays Corporate in London, AOL UK and Bayt.com in Dubai, where he headed up the online advertising division from April 2007 to March 2012.

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

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Catering NEWS ME September 2016

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UAE laws could soon be amended to enforce a blanket smoking ban in public areas, it was announced earlier this year. Crystal Chesters investigates what this means for the F&B industry

Catering NEWS ME September 2016

Cover Story

moking has been a hot topic in the UAE over the past months following an announcement on World No Tobacco Day in May by the National Tobacco Control Committee of the UAE that it will soon propose an amendment to the law to make public areas, including bars, restaurants and nightlife venues in the UAE, 100% smoke free. The country has already come a long way since it joined The World Health Organisation (WHO) Framework Convention on Tobacco Control (FCTC) in 2005, which outlines the need to implement price and tax measures to reduce tobacco consumption, and to adopt effective legislative measures to provide protection from the exposure to tobacco smoke in public places. Currently a UAE project for excised taxation on tobacco is under process, and the tobacco control law and bylaw passed in 2013 banned smoking in a number of public places including restaurants, except in permitted smoking areas. However, more must be done in order for the UAE to become better aligned with the WHO FCTC according to the National Tobacco Control Committee, which has not yet confirmed a date for its proposal. Globally, 100% smoke-free bars and restaurants are nothing new. Ireland was the first country to ban smoking in all public places in 2004 and today Canada, most of Latin America and Northern Europe, Australia, New Zealand, and several African countries have enforced smoking bans. However, according to Dr.Basem Abdul Moneim, public health specialist, National Tobacco Control Programme, UAE Ministry of Health & Prevention, a blanket smoking ban in the UAE has been met with

resistance, especially from the tobacco industry “and its allies”, which have “tried to stop, delay and weaken 100% smoke-free policies by interfering and misinforming at different stages of smoke-free development and implementation.” He adds: “Myths such as the threat of economic loss continue to be spread by the tobacco industry, however these myths and opposition can be anticipated and countered. A review of the economic effects of smoke-free environments around the world concludes that they do not have a negative economic impact on business. In many cases, smoke-free laws even have a slightly positive economic impact.” Smoking, along with alcohol, has long been a key element of the bar and nightlife business due to its association with social relaxation and enjoyment, however, according to Dr. Basem, this must change. “Restaurants, bars and other hospitality venues are workplaces and should be covered by smoke-free work policies. It’s important to counter the perception that smoking is integral to restaurants, bars and other hospitality venues. Public opinion polls have shown strong support for making restaurants and bars smoke free,” he states. While the the National Tobacco Control Committee is driving the ban, the responsibility for implementing it on the ground will most likely fall on F&B operators, many of whom are already anticipating the challenges this could bring. Samer S. Hamadeh, managing partner, Aegis Hospitality, which operates nightlife venue Stereo Arcade at DoubleTree by Hilton Hotel Dubai Jumeirah Beach and the recently opened Couqley French bistro at Movenpick JLT comments: “From a law enforcement perspective it

September 2016 Catering NEWS ME

Cover Story

Claw, Souk Al Bahar

THE DANGERS OF PASSIVE SMOKING • There is no safe level of exposure to tobacco smoke, which is a proven cause of heart disease and cancer. • Just 30 minutes of tobacco smoke exposure can change the way the blood flows and clots, increasing the risk of heart attacks and strokes. • Passive smoking kills more than 600,000 people per year. • In many countries, passive smoking causes more than 10% of tobaccorelated deaths. Source: National Tobacco Control Committee of the UAE

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would be virtually impossible for the municipality to keep tabs on every establishment, so they’ll rely mostly on operators to enforce the ban and report any violations.” Markus Thesleff, co-founder of Whissle Group, the company behind Japanese restaurant and bar Okku, and Claw restaurant at Souk Al Bahar adds: “A smoking ban is a great idea, but I worry that it won’t be enforced properly, or worse – it won’t be done equally.” Aside from the clear challenges of introducing a blanket ban in a country with a strong smoking culture, some F&B businesses may face the added hurdle of a dip in revenues, at least in the short term, as smokers seek out venues with easilyaccessible outside smoking areas, or stay at home. Sacha Daniel, Solutions Leisure group operations director, whose portfolio includes nightlife venues, Q43 and Lock Stock & Barrel, both of which are located several floors high, comments: “The challenge will be that a lot of venues are in high-rise buildings. Cities like London and Paris have more ground-level venues so smoking outside is easier.” And while some restaurants, bars and clubs operating in high-rise buildings may consider creating a designated smoking

room sealed off from the rest of the venue so that customers won’t have to leave the building to smoke, this will not be allowed under an amended law, according to Dr. Basem. “Any measures that fall short of creating 100% smoke-free environments – including measures allowing for designated smoking rooms with separate ventilation, air exchange, and other engineering features – do not provide protection against exposure to tobacco smoke. Under the Article 8 Guidelines of the WHO FCTC, no exemptions to a 100% smoke-free law ‘are justified on the basis of health or law arguments’,” he says. However, even in those bars and restaurants located at ground floor level, the UAE’s stifling summer temperatures are likely to make al-fresco smoking an unattractive option. “The main concern is forcing people outside into the summer heat,” comments Ryan Waddell, head chef of Reform Social & Grill and The Black Lion, Dubai. And while taking a smoking break during working hours may come as a welcome relief to some, it can be an inconvenience on a night out, says Hamadeh whose venue, Stereo Arcade is also located at ground level. “We’re lucky to be on the ground floor with immediate outdoor ac-

Cover Story

Stereo Arcade

cess so there’s no need to go through a hotel lobby or take an elevator to smoke, so from that perspective we’ll be fine. However, when you’re out on the town you don’t want to keep interrupting your night for a cigarette break.” That said, operators are generally confident that in the mid- to long-term, revenues will bounce back from any short-term decline and perhaps even increase as smokers get used to the ban and non-smokers enjoy the improved air quality. Thesleff comments: “People end up going out more often and for longer, and from a sales perspective, it has been shown that people spend more money when there is no smoking in a venue.” Daniel of Solutions Leisure agrees the ban could have a positive impact on revenues, particularly for dining, given that smoking is a known appetite suppressant and a smoke-free environment is more conducive to food consumption. He comments: “Due to a better quality of air, the restaurants will be busier and guests will be able to enjoy their dining experience.” Areas previously reserved for smoking could also be converted into additional dining space according to Mark Patten, senior vice president F&B, Atlantis, The Palm. “We could use the currently designated smoking areas for families to dine, which would increase our ability to drive revenues into certain restaurants,” he says, adding that a ban could also save money on refurbishments since damage to interiors caused by smoke would be reduced. Patten also believes service could become more efficient in the event of a ban. “The productivity and efficiency of colleagues may be positively impacted as waiters and bar staff can spend less time emptying and replacing ashtrays, and more time talking to guests.” However, the most convincing argument for implementing a 100% smoking ban in the UAE – and the primary reason it has September 2016 Catering NEWS ME

Cover Story Q43

HOW CAN F&B BUSINESSES COMPLY WITH A 100% SMOKING BAN?

According to the Ministry of Health, owners or managers of premises are required to uphold the law by ensuring that no-one smokes where it is against the law to do so. In order to comply they must take reasonable steps such as: • Ensuring staff, customers, visitors and members of the public are aware that premises and vehicles are legally required to be smoke free. • Displaying the legally-required nosmoking signs in all entrances of their buildings and inside their work vehicles. • Preparing their staff and personnel for the new requirements.

Catering NEWS ME September 2016

already been enforced in so many countries – is the positive impact it would have on the health of both staff and guests. Dr. Basem comments: “All people have a fundamental right to breathe clean air. Completely smoke-free indoor environments with no exceptions is the only proven way to protect people. This requires the complete elimination of all smoking and tobacco smoke indoors, since ventilation cannot protect against the health risks of tobacco smoke.” While the authorities have expressed concerns that a smoking ban in all public places will be met with negativity from businesses and the public, in general, sentiment among F&B operators is positive, with many already looking forward to the proposed ban and making preparations. “Overall a healthier environment for our guests and colleagues will be the biggest positive impact,” says Patten, who is enthusiastic about introducing a ban across the F&B outlets at Atlantis, The Palm, should the law be amended. “We will be planning designated outdoor smoking areas and I will be training the teams on how to handle the implementation.” “The positives outweigh the negatives tremendously and would be immediately

noticed,” adds Hamadeh. “It will be nice going back home after a night out not smelling like smoke when you’re not even a smoker in the first place!” Thesleff concludes: “We have been waiting for this for a few years and will be very happy when it starts – we’re ready for any new legislation.”

The business

RAK’s restaurant renaissance Major brands are entering, existing outlets are being refurbished and new developments are springing up. Catering News catches up with Barry Ebrahimy, head of commercial, Al Hamra Real Estate Development to find out more about the projects transforming Ras Al Khaimah’s restaurant scene Tell us about the F&B concepts in Al Hamra’s portfolio? Within Al Hamra group itself we have the Marina Muse, which is a nice casual dining experience located in our marina overlooking the lagoon and the sea. In addition, we just opened The Bay Sports Bar in the Al Hamra Golf Club, which is a casual sportsthemed dining and bar facility. We also have Pesto, a franchised Italian restaurant, which was completely refurbished in the summer. In addition to these restaurants, which are operated by Ras Al Khaimah Hospitality Holdings subsidiary, Hakaya Collection, we also have Maison Mathis and Belgian Beer Café run by tenants and within our hotel portfolio, we have Trader Vic’s Mai Thai Lounge, Lexington Grill, one of the best steakhouses in the UAE, and Umi, a great Japanese offering, plus a number of other casual dining options.

they sit all together, so that’s probably the most unique thing about our offering.

How does the Ras Al Khaimah F&B scene compare to Dubai? Of course Dubai has a number of fantastic offerings; it’s very diversified and it’s great to go to Dubai to experience that. However, we have something very unique in Ras Al Khaimah, particularly in our Al Hamra properties, and that’s a sense of community. You can always be sure to run into people you know. So for example, in our Bay Sports Bar we have communal tables and people often run into their friends and

Why is it so important to have a strong F&B offer for selling residential properties? We’re selling more than a home; we’re selling a community, a way of life, a quality of life, so it’s important to have all of those offerings for people within our community.

Catering NEWS ME September 2016

What enhancements have you made recently to the Al Hamra F&B portfolio? We decided to up our game with The Bay Sports Bar (previously Lagoons Sports Bar) and Marina Muse so we renovated them to make them very trendy yet casual, and the menus changed completely to suit what people want in those areas. This then set the path for Pesto, which following its refurbishment, has a more traditional Italian look and feel while taking advantage of its huge patio overlooking Al Hamra Bay and the Golf Club. Which of your outlets perform best? The Marina Muse and The Bay Sports Bar are really popular spots for their atmosphere and good beverages.

How do you see the F&B landscape in Ras Al Khaimah evolving? In Ras Al Khaimah we need F&B destinations. We’re trying to position the marina

in this way with our Pier One development, which has been completely refurbished to create a new atmosphere. There will be eight licensed outlets overlooking the water, made up of tenants operating brands. Already an Arabic and a seafood concept are open and we hope to finalise our brand selection for the rest of the outlets by the end of this year. It will then take three – six months to fit them out and the development should be completed by the middle of next year. It will be similar to Dubai’s Pier 7 but more casual. What brands would you like to see in your developments? In Pier One we would like more franchised, well-known brands in order to make it a goto destination. Manar Mall is currently undergoing an extension and we will be introducing Baskin Robbins, PF Chang’s, Asha’s, Raising Cane’s, Shake Shack, Mandilicious and Papkumpir. More and more F&B is very important for us – both for the residents and visitors – they don’t just want to be stuck in the hotels, they want to explore. What are the key challenges for F&B outlets operating in Ras Al Khaimah? The problem is we don’t have the popu-

The business

Marina Muse hosts a brunch every Friday

lation of Dubai so there’s only so much money you can make. Another challenge is that for some brands, to service a location they need multiple venues to be able to afford the housing and all the BOH operations. What are the opportunities for F&B outlets operating in Ras Al Khaimah? To get a liquor license it’s much easier and for staffing, investors actually find they save money on transportation, on housing and things like that. Mid-level casual dining brands will always do very, very well in this environment. I don’t think we’ll ever have a Roberto’s for example – there’s no need for it.

“There will be eight licensed outlets overlooking the water, made up of tenants operating brands. Already an Arabic and a seafood concept are open and we hope to finalise our brand selection for the rest of the outlets by the end of this year” The Bay Sports Bar

Marina Muse

Are Ras Al Khaimah residents loyal to certain outlets? There are people who only go to Marina Muse and that’s their neighbourhood, and others that just go to The Bay Sports bar. There’s crossover but not regularly. What are your plans for the year ahead? We will re-commence our open-air markets on 14 September with street food, food trucks, etc. Usually thousands of people show up. We support the food vendors and caterers of Ras Al Khaimah.

Pesto

What are your growth targets for the F&B portfolio? Right now we’re waiting to see how all current offerings within Al Hamra perform. Once we complete the Pier One project with all the new brands, we’ll take a step back and see how they are being received and see if they are profitable, before introducing something else. With everything we do, we’re about sustainability. We don’t want to open businesses and then fail because there’s too much competition or not enough demand. September 2016 Catering NEWS ME

The business

Catering to the Masses

After 23 years on the market, JW Marriott Hotel Dubai is one of the most established caterers in the emirate, partnering with the likes of the Rugby Sevens, Dubai World Cup, and a host of world-class concerts. Today the team is focused on ramping up its portfolio and expanding into new UAE locations, while tackling some major operational challenges 34

Catering NEWS ME September 2016

The business

s many hoteliers are painfully aware, Deira is no longer the bustling centre of activity it was a decade ago, and for properties such as the JW Marriott Hotel Dubai, driving F&B business has been increasingly challenging in recent years. However, the 23-year-old property has turned its fortunes around by ramping up its external catering portfolio, with the acquisition of prestigious events such as the Dubai World Cup at Meydan Racecourse, the Emirates Airline Dubai Rugby Sevens, and the Dubai Airshow, all of which it has been catering for the past four years. The team has also managed to establish itself as a key caterer for Dubai’s growing portfolio of world-class music events, having provided the F&B for Katy Perry’s concert in 2012, Justin Bieber at the Sevens Stadium in May 2013, and Rudimental in Dubai Media City Amphitheatre in April this year, among others. “The market is changing; it’s very difficult for us to drive people into the hotel because of the location, the traffic and the logistics,” comments Bhavesh Rawal, director of food and beverage, JW Marriott Hotel, Dubai. “So we thought, ‘why don’t we drive to the people?’” According to Rawal, the hotel’s major advantage is the word of mouth generated from being so well established in the market. “We had a basic catering division here but we really ramped it up,” he explains. “I think the biggest advantage we have is experience in Dubai for so many years, so people know us and I think we capitalise on that reputation to win business for the hotel. Dubai runs on word of mouth.” With executive chef Debrup Mitra at the helm of the kitchen, JW Marriott Hotel Dubai has a team of 85 chefs, 22 of whom specialise in events and banqueting, however when it comes to major external events, the team requires at least 200 staff on the day and calls on extra manpower from a variety of sources. In addition to pulling staff from outsourcing companies such as Retro, the team operates an internship programme in collaboration with various Institute of Hotel Management campuses throughout India to bring 30 interns to the hotel every six months, so that the entire year is covered. “It’s great for them; they come over, they see something new and they are hungry and

Catering quantities: Dubai World Cup at Meydan Racecourse Sushi

15,000 pieces Scones

10,000 Assorted finger sandwiches

12,000

Salmon steaks

6,500 Rice

300 kilos want to learn,” says Rawal, explaining that the internship programme was initiated by JW Marriott Hotel Dubai to allow the team to execute its catering strategy, however other Marriott hotels in the country have adopted it since. In addition, the team is able to draw on support from other properties in the group’s portfolio. “With the strength of Marriott we can pull out five chefs from each hotel, which gives us a big boost on the day of the event,” says Rawal. Aside from staffing, the key challenge that differentiates JW Marriott’s internal catering to its external operations is logistics, and Rawal admits that with consumers demanding higher standards than ever before, meeting expectations can be a challenge, given the numerous variables associated. “People have become more demanding. I think the service and quality levels in Dubai have really risen and people expect the same quality inside the hotels to be delivered outside of the hotels. “Logistics is the massive difference [between internal and external catering]. It’s easier doing an internal event, because we’ve got a set platform here, we’ve got everything in place, we know the property inside out. Once you go outside, you don’t know where the power is going to come from. What if the generator fails? What if it rains? What if there’s no access to the roads because of a storm? So a lot external factors can impact us.”

Nordic Shipping is the company used for deliveries, and the hotel also has six of its own chiller trucks, and again, can call on support from other Marriott hotels, giving the team a total pool of around 10 – 12 trucks at their disposal. However, inner-city restrictions for trucks at certain hours, the UAE’s frequent traffic jams, and the weather can pose challenges. Executive chef Mitra comments: “If anything happens, like the truck turns up late, then the entire chain of events gets delayed, so we have to be sure that everything is on time. If we’re hiring refrigerated trucks externally, then we call them an hour in advance so that if there is a traffic jam, they are still on time. The hotel also works with suppliers such as Chef Middle East, Barakat, Food Source and Classic Fine Foods, which can often deliver produce straight to the event venue. “We have a lot of suppliers who are HACCP approved and have been with us for four or five years, so they know the operation; they know what we’re looking for and they’re very quality-driven and focused,” comments Rawal. Explaining how the team ensures that the highest hygiene standards are adhered to, Mitra says: “You need to buy ingredients from reputed suppliers that have good quality standards. Everything has to be controlled in the chain of handling food and equipment, from when we receive it, to preparations, holding and transportation. We’re HACCP certified so we have all of these processes in place.” Providing alcohol – a crucial aspect of catering for sporting and music events – comes with its own set of challenges. The standard procedure in Dubai is that alcohol licenses, even for events of more than 5,000 attendees, will not be supplied until the day. “We don’t get a license in advance,” explains Mitra. “They give you it on the day of the event so there’s a lot of rushing and you have to have your back-up ready. The moment you have the license in hand, you can start mobilising alcohol to the venue.” However, an even more serious challenge is anticipating the volume of guests attending an event. Rawal explains: “We never know how many people are going to turn up. At a concert, for example, the base numbers September 2016 Catering NEWS ME

The business

Chef Debrup Mitra

The team prepared a gala dinner for 2,600 at the ADNEC event in March

“Sometimes when we deal with the supplier, we agree to order a certain amount, but we pay based on the consumption. Suppliers are very willing to do this; they just want to partner with a big hotel and be part of it” – Debrup Mitra, executive chef, JW Marriott Hotel Dubai are calculated on ticket sales, but it depends how many people buy tickets on the door. We have to be very prepared to make sure that everyone gets what they’re supposed to get. The catering business is like that; predictions matter a lot and when it’s gone it’s gone and you never get it back, so it’s important to be on top of these things.” Delays are another major hurdle for the team, according to Mitra, who reveals that the Justin Bieber concert was the most challenging event he has experienced. “The venue was a little far from the hotel at the Sevens Stadium and it was very hot. We had to transport everything and it was an open area, so very challenging. The concert was supposed to start at 7.30pm but it ended up starting around 10.30pm so people were getting impatient. We begin our prep based on the timing of the concert and if it gets delayed, sometimes you can’t even hold the food for so long, so we have to start again with new things,” he comments. To reduce wastage, the team tends to cook à la minute, basing their prep on ticket sales in addition to the volumes they see coming through the door. If there is grilled chicken or a fillet of beef on the menu, for example, the items are sealed in the kitchen and taken to the venue chilled. Three or four hours before the event begins, the team starts heating the food. With smaller items and finger foods that are baked or deep fried, all of the preparation is done at the venue itself. If turnout is less than expected, items left in the freezer can be returned to the hotel, and in some cases sent back to the supplier. “Sometimes when we deal with the supplier, we agree to order a certain amount, but we pay based on the consumption. Suppliers are 36

Catering NEWS ME September 2016

very willing to do this; they just want to partner with a big hotel and be part of it,” comments Mitra. A more recent event that posed numerous challenges for the team was the WCA Worldwide Conference 2016 at Abu Dhabi National Exhibition Centre (ADNEC) in March, which required five days of catering including a four-course gala dinner for 2,600 people on one of the days. Unfortunately, it was raining and so in addition to the trucks being stuck in heavy traffic, all of the chairs got wet and JW Marriott had to foot the bill to arrange delivery of a new batch. “We have to deliver, so even if it’s an additional cost for us, we let it go because we have committed to it and we have to maintain our reputation,” says Rawal. And since all of the emirates have different licensing requirements for catering operations, the team was tasked with undertaking a lot of paperwork for Abu Dhabi Food Control Authority (ADFCA) to show the kitchen plan, equipment, power requirements, water and electrical connections, transportation methods, food handling, uniforms and HACCP documents. According to Rawal, the gala dinner in Abu Dhabi was the largest the emirate had ever seen, and the team were very proud to have been chosen as the caterer. “We were very fortunate that we won the bid. Capital Hospitality, ADNEC’s catering division came to our hotel to talk with the key players, do the tastings and once they saw we had the potential, and that we’d done such events before, they were convinced.” Rawal and Mitra are keen to expand the hotel’s catering division further into the other emirates, and currently have plans to increase their wedding operations to Al Ain and Sharjah. “Wedding catering is a great market,” says Rawal, revealing that the hotel already caters to around 225 weddings internally each year. “We might be doing some weddings in Al Ain; we’ve got a lot of requests from people who saw us at the event in Abu Dhabi.”

The business

Bhavesh Rawal

“We have to be very prepared to make sure that everyone gets what they’re supposed to get. The catering business is like that; predictions matter a lot and when it’s gone it’s gone and you never get it back, so it’s important to be on top of these things” - Bhavesh Rawal, director of food and beverage, JW Marriott Hotel Dubai Mitra adds: “We will also be doing a lot of catering in Sharjah too. We’re not that far from Sharjah and that is one of the advantages of our location.” For Rawal and Mitra, the weddings and concerts markets are more reliable than other types of events since these are less likely to be cancelled, even during periods of economic uncertainty. “At this point people are being a little conservative,” says Rawal. “They don’t know what’s going to happen; they don’t know if a recession is coming so they’re not spending that much money. But if an event is already planned then it has to happen and these are the types of events we’re targeting. We’ll get in touch with the concert organisers and find out what their plans are for future events. We’ll then follow up and show them we’re committed to being a partner with them.” Since JW Marriott Hotel Dubai was established, the emirate has come a long way in terms of its catering offering, with many hotels competing in the space to diversify business. For this reason, it’s essential that the team stays at the top of their game, monitoring the competition and ensuring they retain the major clients on their books. “There’s a lot of potential and a lot of competition so you need to make sure you stay ahead of them and find out what they’re doing. We sometimes do a market survey or we just go to different events and find out what the other caterers are doing. What food are they serving? What props are they using? What uniforms are people wearing? You just have to understand the market,” Rawal concludes. September 2016 Catering NEWS ME

Out to lunch

nights

Chef Alain Devahive, who worked beside Ferran Adrià at the famous elBulli for a decade is now in Dubai heading up the culinary operation of LaLuz, DIFC. He tells Catering News why Dubai is finally ready for modern Catalan cuisine.

’ve tried many of the restaurants here and they are the same; the presentation is the same. They have one example – Zuma – and they all follow it. This is one of the problems in Dubai,” Alain Devahive, executive chef, LaLuz at Dubai International Financial Centre (DIFC) told Catering News during an interview at the restaurant just weeks after it opened. “It’s an amazing concept; for me (Zuma) gets 10 out of 10 but you have to open other concepts and styles because people in Dubai want new experiences.” And this is exactly the aim of Devahive and the team at LaLuz, the first Middle East concept from Barcelona’s Tragaluz Group, founded by mother and son duo, Rosa Maria Esteva and Tomas Tarruella in 1987 with the opening of El Mordisco in Catalonia. In addition to the new Dubai venue, the company today boasts a portfolio of 14 outlets and a boutique hotel in Barcelona, two restaurants in Madrid, one in Girona, and its first international venture in Mexico. Each venue is an individual concept, and not all are centered around Catalan cuisine, with Japanese, seafood, and tapas restaurants among them. However, LaLuz is Catalan through and through explains Barcelona-born Devahive. “[LaLuz] is like a modern restaurant in Barcelona. Barcelona is a very modern, creative city. The quality of the food and chefs is amazing now. I’ve tried so many restaurants there and the level is incredible,” he says. For Devahive, one of the most interesting aspects of Catalan cuisine is its cosmopolitan heritage, given the city’s location as a key trading hub on the Mediterranean Sea. The region has been in the global spotlight as a centre of culinary

excellence in recent years, boasting critically-acclaimed restaurants such as Cinc Sentits, El Celler de Can Roca, and of course the famous elBulli, where Devahive worked alongside Ferran Adrià – who he considers the best chef in the world – for 10 years before taking a more behind-the-scenes role at elBullitaller, the restaurant’s food research laboratory. “The last 20 years have been very important for gastronomy in Catalonia because Ferran Adrià and other chefs have travelled around the world a lot and so we share our influence from Catalonia and Barcelona and now you can find many influences from other countries but the accent is still the traditional family food,” he says. In Barcelona, there has been a distinct shift away from fine dining restaurants to a more fun, casual, friendly approach according to Devahive, and this is what he aims to recreate at LaLuz. “The food is very important, but in a good ambience because we want to offer not just a food experience, but a global experience with the music, the ambience, the style of service, many things.” The interiors have been designed by Tarruella Trenchs Studio, which is behind a number of hospitality interiors in Catalonia and internationally. Gold and black hues, stone finishes and geometric shapes create a feeling of laid-back elegance, and the space transitions from a business lunch venue into an evening restaurant and then a night-time lounge, with opening hours stretching until 3am. In addition to his Barcelona roots, Devahive has been influenced by his Belgian heritage on his father’s side, as well as his learnings from Asia – Devahive opened Catalan restaurant, Catalunya, in Singapore in 2012, and then in Hong Kong the following year.

“I’ve been influenced a lot by elBulli but I cannot, and I don’t want to make a restaurant like elBulli; it’s impossible to replicate a restaurant like elBulli but obviously I use many techniques in my new projects. We use a little bit [of molecular] sometimes because people don’t really understand it”

Catering NEWS ME September 2016

Chef Alain Devahive

Having spent six months prior to LaLuz’s opening in Barcelona perfecting the menu, Devahive believes the opening phase will be a period of trial and error as he comes to understand the Dubai palate. However, for Devahive this has been a more challenging process in Dubai than it was in Asia since the emirate is made up of such a wide range of nationalities, with no specific taste defining the population. “When we opened in Asia we modified more than in Dubai because in Asia they don’t like things too salty or strong in flavour. But in Dubai you have many people from

many countries so it’s difficult to fix one style of taste,” he comments. “We have to spend time here to see the city and get a feel for the guests. Usually we will change it a bit once we’re here in Dubai so we’ve brought some dishes from Barcelona but we’ll change the presentation and flavours a bit.” Another challenge Devahive has faced in adapting his Barcelona-created menu to Dubai has been sourcing the correct ingredients for the dishes. “In Spain we have many products and ingredients and the quality is very nice. The challenge here is to find the products so now we are working

with 14 – 16 countries to bring products. The first thing we did in Dubai was work with suppliers to bring the products we needed to fix the menu. We created many dishes in Barcelona but sometimes you create dishes in other countries and it’s very difficult to translate them here because the ingredients aren’t the same.” Since LaLuz is the first modern Spanish restaurant in Dubai, educating diners on Catalan cuisine is another challenge Devahive is tasked with. And so rather than focusing on molecular dishes – the gastronomic movement elBulli was known for – his learnings September 2016 Catering NEWS ME

Out to lunch from the Girona restaurant will be represented in subtle ways. “I’ve been influenced a lot by elBulli but I cannot, and I don’t want to make a restaurant like elBulli; it’s impossible to replicate a restaurant like elBulli but obviously I use many techniques in my new projects. We use a little bit [of molecular] sometimes because people don’t really understand it. “Asian, Japanese, French, Italian is all very traditional and everyone has a lot of knowledge of this, but not Spanish; we must do it step by step. First we’ll do the traditional Spanish omelet and then the second step would be making the modern Spanish omelet,” says Devahive, explaining that this would involve the same flavours, but a format that is totally unrecognisable – served in a martini glass and with three separate layers of onion confit, egg yolk, and potato foam. While deciphering the consumer palate has been more of a challenge in Dubai than it was in Asia, finding good staff has been much easier, says Devahive, who brought over some of his most trusted cooks from his previous role in Hong Kong. Currently there are around 70 staff working in the restaurant, 28 of whom are in the kitchen, and Devahive believes the team is at capacity. “I’m very happy with the staff in Dubai because they come from many countries and I’m happy with the level of knowledge of the cooks. In Asia it’s more difficult because of the visas and you can’t bring people in from Europe because they have quotas.” Procuring the alcohol license – and a wine list 70% made up of Spanish bottles – was no major challenge for the team either, given the venue’s DIFC location. However, one thing Devahive was not prepared for was the Dubai summer, with the restaurant having opened

Oven roasted crispy spanish lamb belly with vegetables

Catering NEWS ME September 2016

LaLuz interior

Lobster and avocado with caviar in May just before the start of Ramadan. “Summer is very slow,” comments Devahive. “I’ve worked in many places around the world and I’ve never seen anything like this; it’s very surprising for me.” However, now with the end of the hottest season within sight, Devahive is looking forward to opening up the venue’s terrace, changing the menu and introducing a new brunch. “Summer is slow but it’s good because we can work on new plans. We want to start brunch and we would do it the Spanish way. The concept will be to change the regular feel of the menu and make new special dishes for brunch. It will be a show brunch, an elegant party brunch. “We will change the menu at the end of September but only 40% because the other 60% is good and we want to have the regular plates because people like them. We will change the most creative dishes every three to four months; we can bring new products from Europe.” So far the restaurant has been very well received by Dubai diners according to Devahive, and he has high hopes that once fully up and running, it will be one of Dubai’s major success stories. Asked if he believes LaLuz could achieve the same recognition among Dubai diners as the likes of La Petite Maison and Zuma, he says: “Yes, we can, but it’s not a competition. We can live in the same location because one is Spanish, the other is Asian and the other is French. We have a very good relationship with these restaurants. Guests really like the experience of the food in this restaurant because it’s new for most people. “It’s Spanish, and they don’t have Spanish restaurants in Dubai, not modern Spanish. I think this is one thing Dubai needs – it needs more concepts because there are people from all over and they travel a lot and they see other restaurants in other cities and they want to have them here in Dubai.”

Panel

No Kidding? A panel discussion hosted by Catering News Middle East to find out more about children's eating habits on holiday, revealed that under 18s would like more sophisticated, healthier menus options in hotels and restaurants

Ishan Raj, year 10, The Winchester School

Jesse Te Whasan, year 12, Dubai English Speaking College

Abhinav Nair, year 10, The Winchester School

Catering NEWS ME September 2016

Max Johnson, year 12, Dubai English Speaking College

Zoya Ali, year 10, The Winchester School

Harrison Le Marquand, year 12, Dubai English Speaking College

Aimon Kamran, year 10, The Winchester School

Toby Hodges, year 12, Dubai English Speaking College

Rachel Marshall, year 10, The Winchester School

Mac Gordon, year 13, Dubai English Speaking College

Alijaeh Go, year 10, The Winchester School

Panel “The children’s menus underestimate the palate and taste of children, especially as we become more globalised with the internet. Children know more food; they know more culture so I feel like restaurants should try to adapt to that change of taste” - Alijaeh Go

leven children from years 10, 12 and 13 at The Winchester School - Jebel Ali and Dubai English Speaking College took part in a panel discussion hosted at Time Oak Hotel & Suites Dubai, to discuss their eating habits when on holiday and suggest how restaurant menus can be improved to cater better to Generation Z. The event was part of a series of three panel discussions with children organised by BNC Publishing in partnership with Time Hotels to find out more about what under 18s expect from a holiday. Some surprising results were uncovered, with the panellists revealing that they crave more variety, sophistication and nutrition from restaurant menus.

Do you enjoy food in hotels when you go on holiday? Toby Hodges: In my experience it has

always been good food and it’s nice to let go a bit and enjoy myself. Harrison Le Marquand: Hotel buffets are always good and room service is a novelty and the best part of a hotel – something different. I’ve never had bad food in a hotel. Ishan Raj: When I go abroad, what I look for in hotel food is a good amount of choice, because when I went to Greece there were only four dishes to choose from, but when I stayed in Novotel in Thailand, they had at least 20 dishes to choose from, which I enjoyed because more choice is better.

What is your opinion of hotel buffets?

Rachel Marshall: It gets annoying because there’s so much, so you end up bloated. Abhinav Nair: Sometimes it’s just the same over and over again. If you’re staying

for more than a week it gets annoying when you’re eating from the same selection every day. Buffets are always the same and there’s a limit to how much you can enjoy them.

Have you ever had a really bad dining experience at a hotel?

Ishan: We went to Thailand to a two-or three-star hotel and I was really ill. Mac Gordon: I think the worst thing that can go wrong when you’re eating in hotels is when a meal takes too long to arrive. If you’re on holiday you don’t always have that sort of disposable time and it takes away from the experience when you have to wait for 40 minutes for your food. Aimon Kamran: When hotels are not properly hygienic that’s the worst thing, and I experienced it in Saudi Arabia at the Pullman. Rachel: in terms of service, when you have restaurants with international cuisine there are always things you wouldn’t understand, and when you ask the waiter what is in the

dish they sometimes don’t know. So then they have to go to the chef and find out about it and then it takes so long to come back. Abhinav: I feel the same way about hygiene. I once went to a hotel and we had a cockroach in our noodles – it was a Holiday Inn in Beijing.

Do you still order from children’s menus? Alijaeh Go: It depends on the price.

Sometimes I choose the children’s menu because it’s cheaper and for me, the serving is enough. Ishan: Sometimes you don’t want to try out a fancy dish, you just want some chicken nuggets. But other times I’ll be more adventurous and try out the adult’s menu. Zoya Ali: Sometimes the adult portions are way too big for you to eat. Abhinav: It works for the young kids, that’s what they eat all day every day. Whenever they go out they order the same thing, even if there’s something new on the kid’s menu September 2016 Catering NEWS ME

Panel Is it up to your parents or restaurants to encourage you to eat well? Alijaeh: I think it’s both.

Ishan: Upbringing is important. If you grow up eating chicken nuggets in restaurants, then you’ll do this for the rest of your life and you’ll become obese, so it depends on the parents to guide children toward healthy alternatives. Restaurants must also help by giving healthier food options. Zoya: Or nutritional warnings next to food items. If people knew what they were eating, that would help. Alijaeh: I think parents should educate children on the actual statistics or the data. Aimon: Like how many calories they need per day. Toby: People don’t understand how caloriedense food can be. So if you order fish in a restaurant for example, that’s been cooked in oil and it all adds up and people don’t realise. Common knowledge about food isn’t great and I think it’s something that could be easily improved.

The young panellists met at Petals, Time Oak Hotel & Suites

Are you taught about nutrition at school? Mac: Not as much as we should be.

they often won’t try it, so hotels are best to have these things – chicken nuggets, burgers because it makes sense. Rachel: Usually they bring me the kid’s menu anyway.

If you don’t currently eat from children’s menus, when did you stop? Mac: I was about eight or nine. Toby: I was about 12.

What do you think of children’s menus? Alijaeh: The children’s menus

underestimate the palate and taste of children, especially as we become more globalised with the internet. Children know more food; they know more culture so I feel like restaurants should try to adapt to that change of taste. Toby: I think the age range is too wide. When you’re 12 compared to when you’re six it’s a massive change; you can’t compare the two. As you get older, you experience more things, your parents introduce you to things and you become more adventurous. 44

Catering NEWS ME September 2016

“People don’t understand how calorie-dense food can be. So if you order fish in a restaurant for example, that’s been cooked in oil and it all adds up and people don’t realise. Common knowledge about food isn’t great and I think it’s something that could be easily improved”

- Toby Hodges

Max Johnson: You mature in what you

try and you eat more, so the range needs to be bigger. Rachel: But at the same time not big enough to be an adult menu, so you need a wider range of food rather than just the general things that most kids will eat. Toby: I think from a health perspective, it needs to be considered more. When you’re six you don’t question the calories of chicken nuggets, but as you get older you need to consider these things.

Abhinav: We have activities based on healthy living. Rachel: It’s something new. Alijaeh: In my school in Singapore, because the policies in Singapore were very strict on this, they wanted children to be healthier. A lot of schools have actual lessons and staybacks about healthy living and how to set your meals properly, and even parents were invited as well. Abhinav: They do it in Japan too; saladmaking lessons. Alijaeh: Yes, a lot of Asian countries do it. Rachel: We have salad making competitions. Max: We’ve got food tech. It’s compulsory up until GCC then you choose whether you want to continue, but we don’t exactly make the healthiest foods. We made pizza and we could put whatever we wanted on it. They don’t really teach you about nutrition. Jesse Te Whasan: It’s quite vague below GCSE. If you take it beyond that, then it gets more in-depth.

What can restaurants do to make menus more interesting for under 18s? Abhinav: I think they have too much of

Panel

that here in Dubai – they have brunches, buffets, etc. We become immune to it, it doesn’t interest us anymore. Every time we walk into a restaurant there’s always something going on, so we just go back to the normal menu anyway. Harrison: When I was younger we rarely went for dinner but now people go out every week, so it becomes less exciting and it becomes less important that it’s exciting, because they are just going to eat, it’s not always for a special occasion.

Do your parents prepare your food?

Alijaeh: All of my meals are prepared by them. Ishan: Yes, unless we’re going out. Mac: I prepare all my food myself.

Toby: As an athlete, I care about what I eat. If I came home and

my mum had made steak pie, I’d make myself something else, like chicken and rice. For breakfast I’ll have eggs or oatmeal. For lunch again protein, rice, veg, etc. Harrison: If my parents cook, I’ll usually eat what they’re having, but sometimes I’ll cook for myself because both of them work and my dad’s a pilot so he’s away a lot so occasionally I’ll prepare dinner. I’m not massively fussed about what I eat. At school I eat similarly to Toby – chicken and rice or chicken salads. Rachel: My family are very hyped about organic, healthy food. They are doctors so I don’t have a choice. For my packed lunch I’ll have a salad or a sandwich with lettuce and always fruit.

Do you eat differently when you go on holiday? All: Yes!

Ishan: Normally I eat a lot of veg at home but when I go out, I eat only non-veg. I consider it a treat because you shouldn’t be eating too much meat. Toby: If you’re there for a week you can probably get away with it, but after a week or if you’ve had a couple of really bad days where you’ve completely blown it, then you have to start thinking about it. Mac: You just think to yourself, ‘I should probably start eating a bit healthier’.

Would you consider yourselves to be healthy? Aimon: No.

Abhinav: Not really.

Zoya: I should eat more vegetables rather than meat.

Harrison: I should probably eat more veg and fruit. What I eat isn’t unhealthy but it could be healthier.

Roundtable in association with

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

September 2016 Catering NEWS ME

Special Report Gerald Maridet, Indonesia Pang Kok Keong, Singapore

Zhe Wei Hung, Taiwan

Frederic Oger, Malaysia

Jeffery Koo, Hong Kong

Hyunhee Lee, Korea

Mona Mosly, Saudi Arabia

Terry Wang, China

THE CHEFS THAT GOT THE CREAM A

Valrhona executive pastry chef Asia-Pacific, Vincent Bourdin

Catering NEWS ME September 2016

s part of the three-year Cream of Europe global campaign organised by CNIEL, the French Dairy Interbranch Organisation and the EU to raise awareness of French dairy cream in Asia, nine chefs from across the continent gathered in Singapore to demonstrate their own interpretations of classic French choux pastry gateau, the St. Honoré, using ingredients native to their respective countries. The campaign is taking place in nine countries

Ludovic Audaux, UAE

Catering News took part in the Cream of Europe campaign in Singapore, which saw nine chefs from across Asia come together to demonstrate their own unique versions of traditional French pastry, the St. Honoré

across Asia and the Middle East: China, Hong Kong, Indonesia, Korea, Malaysia, Singapore, Taiwan, Saudi Arabia and the UAE, and chefs from each were present at the event, which was hosted by Valrhona executive pastry chef Asia-Pacific, Vincent Bourdin, at the At-Sunrice Global Chef Academy in Singapore from 18-19 July. Bourdin commented: “It is a very crosscultural exercise. One of the reasons I take part in the Cream of Europe campaign is to promote pastry in Asia and the event has

Special Report

United Arab Emirates Chef Ludovic Audaux Complex executive pastry chef – Al Habtoor City Complex, Dubai Please explain your St. Honoré creation:

My creation was called ‘Souvenir de France’ (‘Memory of France’). When I was a child there were cherry trees behind my house and in the summer I would try them every week until they were ripe. The presentation is basic, with a puff pastry base and cherries just like you would find in any cherry tart. There is an insert of hibiscus and cherry but instead of doing a custard or jelly, I did a light foam without sugar so you have this intense sour taste inside. It is topped with white chocolate rosewater whipped ganache, which was crystalised gently for 24 hours. Then I added a piece of biscuit on top of the cream for the crunch and then vanilla cream. Why is using European dairy cream important for this dessert?

For the taste, volume, and texture. To get the best taste you have to use the best ingredients and French animal-based cream is the best. Once you open the packet, you smell the dairy and you don’t find this in other creams or blended products because they use additives to hold the cream. What holds French dairy cream is the fat; there’s nothing comparable to the cream you have in Europe. What did you think of the event?

It was great to see new faces and new people, especially those who don’t have the same culinary habits as Europeans. I’ve seen lots of things that have opened my eyes to what’s going on in this part of the world, and have got some ideas for using Asian ingredients such as pandan, yuzu and lychee.

been an interesting showcase of the amazing Asian pastry talent we have. “Those people are not born in the Western world of pastry, they have learned it and adopted it, so it’s an even higher achievement that they are able to create new things that surprise me as a French person who has been working with pastry for 35 years.” Representing the Middle East at the event were chef Ludovic Audaux, complex executive pastry chef – Al Habtoor City Complex,

Dubai and from Saudi Arabia, chef Mona Mosly, executive chef, Adel Abu Al Jadel, Jeddah, and jury at Taste. While Mosly made a reinterpretation of the Middle Eastern baklava using puff pastry and pistachio cream, Audaux combined his French heritage and Middle Eastern experience using seasonal cherries and a hibiscus insert with a white chocolate and rosewater ganache. Commenting on their creations, Bourdin said: “Mona was a real representative

of the Middle East, with Syrian and Saudi Arabian heritage and she took something which is centuries old, the Baklava, and created something new. Ludovic, coming from France used cherries, which don’t grow in the Middle East, combined with rose flavour, which is historical in the region. It was very interesting because being a foreigner working in the Middle East, he brought both flavours together.” Meanwhile, the chefs from other parts of

Saudi Arabia Chef Mona Mosly Executive chef, Adel Abu Al Jadel and jury at Taste Please explain your St. Honoré creation:

I wanted to do something with dates but I was worried we wouldn’t find dates in Singapore. My mum is Syrian and my dad is Saudi so I did something in-between and created a baklava St. Honoré. Why is using European dairy cream important for this dessert?

When I worked in Paris I realised that having a good ingredient can make a dish worth millions. You don’t need to add anything if the ingredient is good, and that’s the key to a successful dish. What did you think of the event?

Everyone came from all over Asia and I really liked representing Saudi Arabia and being one of the first chefs to do an event like this. It’s nice how one cake can be made using so many different ingredients and formats.

Special Report

Asia showcased ingredients native to their countries, such as yuzu, pandan and gula melaka. “Every recipe was interesting; they were demonstrations not only of the flavour, but the attention to detail. Chef Hyunhee Lee of Korea was very detailed and re-piped the cream on top three or four times and used yuzu, which is a very popular flavour in Japan and France,” said Bourdin. “And then the techniques chef Zhe Wei Hung of Taiwan used to create the flavour and appearance of the lychee was just eyepopping. When I bit into that choux that looks like a lychee, with the strong lychee

and elderflower flavoured cream, I was stunned, I was speechless!” he added. The purpose of the campaign is to demonstrate the importance of using European dairy cream in pastries rather than liquid creams, which are neither cultured nor aged; UHT creams, which are pasteurised or sterilised; or whipped cream, which may contain additives, flavourings or dyes. According to the chefs that participated in the event, the stability, aromas, roundness, smoothness, holding ability, and cooking performance of European dairy cream is what sets it apart from other

creams, making it an essential component of the highest quality desserts. “Just like with wine and cheese, the terroir is fundamental to the final product. The one thing you can’t copy is the milk, and this depends on the climate, the type of grass the animals are fed and the production process. However, chefs are often victims of the purchaser,” said Bourdin. “They don’t necessarily have the choice of cream, and by giving them the opportunity to work with all different types of european dairy creams today, it reminded them and allowed them to rediscover it.”

SINGAPORE Chef Pang Kok Keong Executive pastry chef, Antoinette “My special ingredient was pandan, which is very well-known in South East Asia as a flavouring and colourant. I used it in the cream, in the filling and then I paired it with charcoal. The choux is made using charcoal powder paired with a salted gula melaka, an Asian palm sugar with a caramel/coconut flavour. Charcoal powder doesn’t have a distinctive taste but it adds a black colour and it’s natural. In my career I’ve come across artificial cream but in the end I don’t think there’s anything that can replace a good dairy cream, especially the ones from Europe which we use excluslively in our kitchen for the taste, texture, consistency and stability.”

KOREA Chef Hyunhee Lee Executive pastry chef and owner of DesserTree “I like classic desserts with a little twist so I’ve made a classic St. Honoré but in my style. I used Yuzu; it’s like lemon but it doesn’t have much juice. I used the skin to make my own confit. European cream has a deep flavour. For making the St. Honoré you should always use this cream. I studied in France so my recipes and inspiration come from France, therefore I always use French cream.”

INDONESIA Chef Gerald Maridet Executive pastry chef, Pullman Jakarta “Today the Saint-Honoré was inspired by the lapis legit, an Indonesian spicy layer cake, which has many colours and incorporates cinnamon, cardamom and cloves. I used the spices to make a powder and dried it out then put it in the choux with the cream to give it a spicy flavour. In Asia they use a lot of cream that you can keep longer but I call this shaving cream – it’s very white but the taste is fake. Today we’ve used good European dairy cream and most of the good Asian chefs will be using this too.”

Special Report

MALAYSIA Chef Frederic Oger Executive pastry chef and managing director, the Pastry institute of St Honoré “I’ve used gula melaka and coconut. It’s the classic choux but it’s nicely caramelised and inside is a gula melaka jelly, which is chewy in texture. I added a coconut pandan chiboust, which gives a very light effect, and then coconut chantilly with a shaving of coconut. European dairy cream has a very milky flavour compared to cream from other parts of the world. The fat enhances the taste of the product so that you don’t have to use really strong flavours. The cream won’t make your cake any heavier either.”

HONG KONG Chef Jeffery Koo Director and executive pastry chef at Patisserie Jeffery Koo and Choco Koo cooking studio

China Chef Terry Wang Executive pastry chef – Park Hyatt Ningbo Hotel “I’ve used the Chinese mandarin, but at the moment it’s not in season, it’s a winter fruit. So I bought frozen mandarins from last year and because they weren’t fresh, their flavour wasn’t great so I decided to cook them with honey for a long time to produce a confit and added some cinnamon and Chinese rice wine, an ingredient that’s almost 2,000 years old and is a little sweet and the colour of whisky. I also bought mandarin peel from the Chinese market – it’s a well-known candy with a salty, sweet and spicy flavour. I left it in an air conditioned room for four days to dry it out then chopped it into a fine powder. I combined all the ingredients with the cream to produce a great flavour.”

“I prepared a dish using Japanese tea, matcha, and a 65% cocoa dark chocolate from Ghana, which has a smoky flavour, and these are combined with Madagascar vanilla. I created the animal print ribbons using my own transfer paper, colouring, and gold powder. The whole concept is a South African rainforest with the zebra and tiger patterns, paired with a traditional French dessert and an Asian touch of flavour. I like French cream because the flavour is very milky and it’s a nice white colour that is different to other creams. Also French creams become fluffier after whipping so you get more volume, which can save you money.”

TAIWAN Chef Zhe Wei Hung Executive pastry chef and owner of Patisserie 15eme and L’appart “I’ve replaced the mille-feuille with biscuit, which is buttery and light. The choux have been made to look like a small lychee. During the summer season we have lots of lychees in the market and it’s a really interesting fruit for me so I wanted to challenge myself by using it today. The lychee is too sweet and too liquid for pastry so I used the pure lychee mixed with elderflower, which is easy to find in Europe but not really in Taiwan. I learned everything in France and I’m Asian so I wanted to mix my country with the place of my thinking. I like the natural flavour of European dairy cream – it’s really light, creamy, and simple. There are wonderful creams from France produced by cattle that live outside for most of the year and eat grass, which gives a lot of richness to the cream.”

ROUNDTABLE Marina Akhmedova, specialty outlet chef, Basilico Mediterranean Restaurant, The Cove Rotana Resort

Nunzio Negri, chef de cuisine, Pesto Ristorante

Roundtable in association with

Vinicius Queiroz, Brazilian speciality chef, Hilton Ras Al Khaimah Resort & Spa

Basant Ghimire, sous chef, Marina Muse

Rudolf Segers, executive chef, Waldorf Astoria

Tarek Ibrahim, certified masterchef, Meat & Livestock Australia

Joncy Varghese, junior sous chef, Meat Point, Rixos Bab Al Bahr

Ziaul Chowdhury, chef de cuisine, The Bay Sports Bar, Al Hamra Golf Club

Rulik Supeno, head chef, Belgian Beer Café and Maison Mathis

THE WHOLE BEAST

Catering News and Meat & Livestock Australia gathered eight chefs in Ras Al Khaimah to discuss the benefits of using a nose-to-tail approach with meat

s part of a series of four “Meat Matters” roundtables in collaboration with Meat & Livestock Australia (MLA), Catering News brought together eight chefs from Ras Al Khaimah to meet with Tarek Ibrahim, certified masterchef, MLA at Lexington Grill, Waldorf Astoria, RAK on Tuesday 30 August to discuss the benefits of using a nose-to-tail approach with lamb and beef and the positive impact this has on creativity, food costs, and waste reduction. The roundtable explored new cuts of meat and cooking techniques related to the trend, and the challenges associated with

Catering NEWS ME September 2016

incorporating secondary cuts into menus in the Middle East.

What are the benefits of using a noseto-tail approach?

Rudolf Segers: Many guests are costconscious, so we are using secondary cuts from Wagyu beef to make sure that everyone can experience more. It’s important to have variety on the menu. Vinicius Queiroz: It’s interesting to play around [with meat] because it’s quite boring to cook a tenderloin or a rib-eye. You know what you’re doing; you know the result. You would have to be a very

bad chef to spoil a piece like that, but a secondary cut will give you more space to play around and develop textures and flavours. If you change your cooking methods, it will change the result; if you braise, sous vide or grill, the result will always be different.

Which secondary cuts of meat do you use in your restaurants?

Nunzio Negri: I use secondary cuts of meat to make carpaccio; I like them because there’s not much wastage. I also use lamb shoulder, slow cooked. Tarek Ibrahim: Most people think

ROUNDTABLE lamb leg is better than lamb shoulder, but lamb shoulder is whiter meat and more tender and flavourful. Nunzio: Maybe if you roast it it’s different, but if you slow-cook or braise it, a lamb shoulder is better. Rudolf: Slow cooking is the best way to work with lamb shoulder and lamb neck; you can braise or roast it. We use it in our carving station in our all-day dining restaurant. Because we have such a variety of different restaurants, we try to use as many cuts as possible from the tenderloin to the rib-eye, the striploin, the oyster blade, the brisket, the rump, lamb shoulder and lamb neck – it’s perfect when you braise it and put it on the buffet as a centerpiece. Of course lamb rack as well, but that’s something you normally put on the à la carte menu. Tarek: I’ve been doing a nose-to-tail project, so I’m literally cooking every piece of meat with lamb and beef and I just noticed that you can take lamb shoulder, de-bone it, flatten it and put it on the grill and the whole shoulder will take about 20 – 25 minutes and it will give you an incredible result. You can grill lamb shoulders very well.

What did you learn from chef Tarek’s demonstration on grilling the oyster blade cut?

Nunzio: I’ve never used the oyster blade cut so I’m interested in using it now. Marina Akhmedova: I’ve used that cut before, but normally I’d roast it. Vinicius: I don’t use it in my restaurant but I’ve used that cut before, but normally I’d sous vide it at a very low temperature so the texture will change and the collagen will melt, so it’s actually a very good cut. I hadn’t considered grilling it before. Basant Ghimire: To be honest it’s the first time I’ve seen the oyster blade; I’ve never used it before.

What other techniques do you use to cook secondary cuts?

Vinicius: We use mostly secondary cuts in our restaurant. In terms of primary cuts, we only use rib-eye and striploin, we don’t serve tenderloin. We serve flank steak and we can use the sirloin top cut. There are a few parts of the topside we use for grilling also because it’s a very big piece. Once you break down some parts of that piece (in Argentina and Brazil we call it alcatra) some of the cuts are very tender and because they have a very big layer of fat, normally you tend to get a very good flavour. Marina: We have a tomahawk and we do it sous vide. It takes more than two hours at a low temperature; it’s about 59 or 60 degrees and it cooks with full flavour. Then we cook it on the grill and continue in the oven as per the guest’s request. Joncy Varghese: In Meat Point we don’t use secondary cuts but in the hotel they use beef cheek, ox tongue and oxtail on the main buffet. I’m using tenderloin, rib-eye and T-bone steak from Wagyu and Angus beef. We have beef ribs that are slow-roasted at 80 degrees and then after we braise them with barbeque sauce. Basant: In Marina Muse we use short ribs and rib-eye; mostly primary cuts. We have the English roast on Saturdays, which is very popular and every week I combine different meat, most likely prime ribs and then I roast them and serve them with different

September 2016 Catering NEWS ME

ADV_HOST_CateringNewsMiddleEast_90x242mm_22Luglio.indd 1

22/07/16 11:03

ROUNDTABLE

Roundtable in association with

MEAT & LIVESTOCK AUSTRALIA CHEF DEMO sides. We also offer lamb leg; before I had the boneless lamb leg and I got feedback from the guests saying there is a certain type of fat in the lamb leg, so I tried to do it with the bone and we’ve had very good feedback from that. For the regular menu we have rib-eye, tenderloin and we’re planning to launch the new menu at the start of next month so we will perhaps look at introducing new cuts and we are considering the striploin as well. We use beef chuck for our burgers but that’s the only secondary cut we use. Tarek: You can poach your meat, you can confit it, you can steam your meat; the sky is the limit. It all depends on the knowledge of the chef and how experimental they are. We have 18 methods of cooking and everyone is choosing just to grill – there are other ways that give you different flavours.

blade or any of the other secondary cuts, because they didn’t know about them. So it’s about educating the guests and maybe in another five to 10 years, people will eat beef tongue and other such items on a regular basis. Tarek: In the Middle East people have got used to European cuts. Before in the Arab world we would take the lamb and chop it and boil it and we’d have the broth and the biryani; we were not familiar with tenderloin or striploin. The chefs taught the public about all the prime cuts and I think it’s our responsibility now to teach people about secondary cuts and present them in such a way that guests try them and say, ‘wow this is fabulous, where does this piece of meat come from?’ I’ve been doing this for the past 10 years and I’m seeing the results now.

What are the barriers to introducing more secondary cuts?

Rudolf: Most items come from overseas so they’re already pre-packed. You go to a slaughterhouse in Australia or in any other country and everything is completely dissected and shipped, then it will be four or five weeks before it’s over here. So you don’t have the whole cow anymore; it won’t work unless you put it in a plane and ship it over but then the price would be so high. To have the whole animal, you’d have to breed it here. Ziaul Chowdhury: Certain very good hotels such as Four Seasons have butchers, but other hotels don’t – even Marriott

Rudolf: It’s not that I’m not comfortable using things or don’t know how to, but I don’t know if the guest will appreciate them. Joncy just mentioned he uses oxtail and ox tongue or beef tongue; these are all things we use on a regular basis in Germany, but over here people don’t know them and don’t want to go there. If you look at the past 10 – 15 years, in the beginning everyone was wondering about the beef tenderloin and striploin and nobody was thinking about the oyster

Catering NEWS ME September 2016

Do you butcher your own meat?

Tarek Ibrahim, certified masterchef, Meat & Livestock Australia showcased how best to use an Angus beef oyster blade cut, which is connected to the shoulder blade of the animal. Relatively long and flat, it has a coarse grain running along its length which adds another dimension to its appeal and application. The oyster blade is versatile enough to be cooked as a whole roast, braised or slow cooked, however chef Tarek demonstrated removing the collagen, cutting it into steaks and then grilling it to perfection for the chefs to taste.

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ROUNDTABLE has no butchers. Everything is pre-packed, so that’s why people have a lack of understanding about secondary cuts. People need to understand that secondary cuts are very good and cost-wise, we can make savings. Young chefs need more education to learn about secondary cuts because prime cuts are much more expensive. Vinicius: It reflects the market, because if you go to South America or North America the fact that they can butcher locally and source their meat locally allows them to use the nose-to-tail approach and here, since we don’t grow anything - we don’t have anything except camels and lambs - you’re not able to butcher or clean your own meat. The market is so into the prime cuts that it doesn’t even make sense to bring a quarter or a half of a cow to the Middle East if you’re not using it, or if some of our staff don’t even know how to deal with it. I think besides the guest education, we need staff education because the secondary cuts are a bit more challenging. You have to show staff how to clean them and cook them properly in different ways. Ziaul: Secondary cuts also have a wastage associated with them. You need to use more techniques like sous vides. You can use the wastage for burgers, but there are things you can’t use like veins, however you can use these for the stock. Tarek: You can’t use skin but any fat or collagen you can use; it adds a lot of flavour.

Roundtable in association with

Rudolf Segers, executive chef, Waldorf Astoria demonstrated the dryaging process, as the only licensed operator for the meat in Ras Al Khaimah

What’s the future of the nose-to-tail trend in the Middle East?

Nunzio: It’s nice to offer something different so I don’t think it will be an issue introducing these types of things. If a guest sees a different thing from other restaurants on our menu, it will work. Rudolf: It’s all about educating the guest and it will take a while, but we’ll get there. They don’t use the kidney or liver much over here, but on the other hand, we use a lot of chicken liver and lamb tongue in Arabic cuisine. It’s available, people are eating it, but when it comes to beef it’s still something people don’t know about. Tarek: Chefs need more support and freedom from upper management to start putting things on the menu that people aren’t used to. Most of the food we’re tell-

Catering NEWS ME September 2016

ing people they’re not used to, they are eating at home and we use a lot of chicken liver to do pates and all the Lebanese dishes. We just need to start thinking differently. In America there is the comfort food trend that is coming back very strongly, and today the price of liver there is very high – people want it. Basent: On our new menu we’re going to introduce lamb liver and beef cheek, because it goes well with the drinks at the bar, so we can combine some of the secondary parts to pair with the drinks. We will braise the lamb liver with the lamb and serve it with onion gravy and mashed potato.

Ziaul: Secondary cuts are very good as appetisers. Tarek: You can do so many tapas with these cuts in small amounts, and that’s something that with culture and chefs together we have to build the bridge. Thirty years ago we didn’t know the tenderloin but the chefs that came to the region wanted to give the guys the best. Secondary cuts are the other best thing, but it needs a little bit more work. Look at Tom & Serg, they’re not using tenderloin, they’re using different cuts because it’s cheaper and it gives value for money. Profit-wise, you get more for your money.

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Products

CLEAN SWEEP

Catering News reveals some of the best new sanitation products on the market

DIVERSEY Suma Dis D4 is a quaternary ammonium chloride-based surface sanitiser, available from Diversey. A disinfectant for food surfaces, the rinse-free formula has a oneminute contact time, so users don’t have to wait long for it to be activated. It is also effective against common micro-organisms found in the kitchen and the product is available in two sizes – one in bulk and one in pouch – which can be used for different operations. T: +97156 4067060 W: www.sealedair.com

ARPAL The Ecopax dosing system from Arpal incorporates a chemical and water mixing station, which removes the threat of overconsumption by providing ultimate dosing control. Each two-litre container is fitted with a SafeLink™ mechanism to provide an ultra-safe system for dosing chemical concentrates. This feature forms a leak-proof connection between the chemical flask and the dosing equipment, eliminating the chance of hazardous chemicals coming into contact with the user. The Ecopax system maximises chemical cleaning and disinfection power by bringing together a range of five authentic super concentrates. These are a glass cleaner, washroom sanitiser, surface degreaser, floor cleaner, kitchen sanitiser and terminal surface disinfectant, Arpax A14 SC, which is independently tested to BS EN 1276 at a dilution of 200:1, with only a 15 second contact time. Arpal’s next launch will be a new form of disinfection using patented technology. It will eliminate all pathogenic amoeba, bacteria, biofilms, fungi, mould and viruses without any side effects. T: +971 50 652 4548 E: johngavigan@arpal.ae W: www.arpalgulf.com / www.thearpalgroupblog.com

Catering NEWS ME September 2016

ECOLAB Ecolab’s latest launch is Sanitising Wash ‘N Walk, an enzyme based rinse-free floor and drain cleaner and sanitiser. It is an EPA registered product, which helps eliminate grease banks that cause slips and falls while killing 99.9% of bacteria on floors and in drains, creating a cleaner, safer kitchen. It provides a one-stop-shop solution for effective floor and drain cleaning and sanitising and it saves labour and cross-contamination with its rinse-free formula. Ecolab also supplies Nexa for hand hygiene. Nexa concentrate dispensers dilute soap and sanitiser on the client side, reducing waste and shipping costs. T: +971 4 8014444 E: support.gulf@ecolab.com W: http://en-ae.ecolab.com

Marketplace

Drink up

A selection of the latest beverage products and trends shaking up the Middle East’s cafés, bars and restaurants

BONCAFÉ MIDDLE EAST LLC Aparna Barretto, managing director, Boncafé Middle East introduces the bestselling Café Espressa What is your best-selling beverage product? Our best-seller is Boncafé Café Espressa, which is our top gourmet espresso blend, composed of 100% Arabica beans from South America and Africa. What is unique about it? With its perfect roasting, Café Espressa is an impeccable match with all speciality drinks and can be used with a traditional or an automatic coffee machine. The beans are of the highest quality and selected carefully from Brazil, Honduras, Mexico, Guatemala, Uganda and Ethiopia. Café Espressa is certified by the quality seal of “Gruppo Triveneto Torrefattori Caffe”. It is also controlled and guaranteed by the seal “Italian Quality Espresso”. Café Espressa has a roasted nut colour with thick texture and strong persistence, a medium high intensity aroma with rich, flowery and fruity notes, and its taste profile is medium acidity, low bitterness and mild sweetness. The product’s body is low in sourness with a medium to high tasting balance and a longlasting chocolatey and spicy aftertaste. What is the most important feature of the perfect beverage product? The most important feature of a beverage product is its temperature. What are the latest trends in beverages? There’s an increasing interest in healthy food and drink options, with products that taste healthy without losing their flavour. We’re also seeing a blurred line between bar and kitchen creations: drinks are using more and more ingredients that were until now only found in your plate. Drinks are carefully crafted, incorporating fresh, preferably homegrown ingredients, local flavours inspired by local culture. In the coffee industry, latte art remains a major attraction, along with alternative brewing methods. Consumers still have a T: +97142828742 E: axelle.bouquet@ sweet tooth and drinks usboncafeme.ae ing peanut butter or salted W: www.boncafeme.ae caramel are trendy. 58

Catering NEWS ME September 2016

4 CORNERS

Mike Walden, commercial director at 4 Corners presents Joosed! Junior, which contains no added sugar, colourings or flavourings What is your best-selling beverage product? Joosed! Junior by Bensons is our best-selling fruit drink product.

T: +9714 884 7248 E: sales@4cornersuae.com www.4cornersuae.com

What is unique about it? Joosed! Junior is our fantastic range of children’s drinks and is available in three delicious flavours appealing directly to parents and children. The 250ml sports cap ‘guzzle and go’ bottle is made with fruit juice mixed with British spring water and is one of your five-a-day, as well as being schools-compliant. Joosed! Junior has no added sugar, colourings or flavourings and the fruit is traceable back to the tree it was picked from. With the war on sugar and concerns over childhood obesity, Joosed! Junior has one of the lowest sugar contents per 100ml vs. competing products, so is a much healthier option for little people. Being an ambient product, it is perfect for picnics, school, and to stow away in the car for holidays too. What is the most important feature of the perfect beverage product? The best healthy recipes start with sourcing the very best ingredients. We believe that consumers should have 100% confidence that the products, and ultimately the ingredients they consume have been sourced responsibly and with care. What are the latest trends in beverages? Today’s consumers want healthier refreshments, variety and convenience in their beverages. We believe fruit juice has been given a bit of a bad rep recently, perceived as having high sugar and “empty calories”. We wouldn’t disagree that fruit juice products often have high sugar content but we would like to educate people that this sugar is naturally occurring fruit sugar – just like you would expect when you eat the raw ingredient. 100% fruit juice tends to contain all of the vitamins and minerals of the fruit, which means that juice can be a great way to bump up your intake of these foods.

marketplace

Jackson Vending Dallmayr

T: +971 4 297 7888 E: info@Jackson.ae W: www.jackson.ae

Arnd Springer, managing partner at Dallmayr Kaffee MENA / Jackson Trading unveils the Espresso Barista, one of Europe’s most popular new coffee products What is your best-selling beverage product? Espresso Barista is our best-selling product. What is unique about it? Espresso Barista is gentle and full in flavour with a hint of cocoa. It is a magnificent espresso, which is roasted for a very long time the traditional Italian way, with a perfect crema. The composition consists of fine espresso beans from the world’s best growing regions. The green coffees are carefully selected, harmoniously combined and gently roasted according to the original Italian recipe. In this way, the aroma, flavour and thick crema can develop fully. What is the most important feature of the perfect beverage product? There are many characteristics of the perfect

coffee, however the most important feature is freshness. The product should be ground immediately before use, and this should be the last step prior to combining the ground coffee with water. Coffee contains many volatile compounds, which distribute flavour into brewing coffee, and one of the most important is carbon dioxide. Roasted coffee loses much of its carbon dioxide within the first two weeks after roasting, and once it is ground, it loses the vast majority of whatever carbon dioxide it had left within 60 seconds. So, prepare your brewing system, prepare your water, then grind and brew. What are the latest trends in beverages? One trend is the combination of tea and coffee beverages. Brewed tea and coffee together is going to start growing in popularity and is already popular in Asia and other parts of the

world. Flavoured coffee is another trend: although a few pumps of hazelnut are just fine, consumers are reaching for a bigger variety of flavour extracts, from the retro fun of red velvet to a more sophisticated bergamotinfused coffee. A lavender latte is one of the latest flavoured coffee trends. Nearly every store serves at least one house special coffee, whether it’s a flavoured latte or a single-origin coffee. Baristas will take this trend to the next level by becoming coffee mixologists, mixing coffees from different places and different roast levels based on a customer’s flavour preference. Additionally, iced coffee with coffee ice cubes avoids dilution and this is a new trend being observed.

+971 (0)4 3884773 marketing@1765gemini.com www.1765gemini.com

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@1765gemini

Marketplace

LA MARQUISE Armiel Alkuino, La Marquise professional barista, showcases the company’s Pellini premium coffee brand

What is your best-selling beverage product? Our coffee beans from Pellini are the bestseller. Pellini, from Verona in Italy, has positioned itself as a premium coffee brand. We have five blends, including 100% Arabica and decaffeinated options. Blends of Arabica and Robusta have proportions of 90%-10% to 70%-30%. We always recommend to use blends with some Robusta for milk-based coffee beverages. What is unique about it? Pellini has 70 years of expertise in coffee roasting and unique blend creation, sourcing premium beans from around the world. They support Fairtrade and treat the farmers very well. The company blends only four origins of coffee: Colombia, Brazil, Guatemala, and Ethiopia and the owner, Mr Pellini personally chooses coffee varieties from the farms, ensuring premium quality blends. In addition, the roasting cycle is optimised for each blend. What is the most important feature of the perfect beverage product? The perfect espresso should have a medium body, a floral aroma and the flavour should vary from dark chocolate to cacao. What are the latest trends in beverages? Manual brewing is the latest trend on the market as consumers seek new experiences and flavours.

T: +971 4 3433478 E: armiel@lamarquise.ae W: www.lamarquise.ae

Catering NEWS ME September 2016

Monin Andrea Fidora, Monin beverage innovation director presents the company’s Le Fruit de Monin range, which contains a minimum of 50% whole fruit

T: +97144520600 E: afidora@monin.com W: www.monin.com

What is your best-selling beverage product? Monin is recognised all over the world for our extensive range of syrups. Today, more than one hundred flavours are available, from the classique such as caramel, vanilla, strawberry or grenadine syrups to the very unique flavours, such as lemongrass, popcorn or donut syrups. We are also seeing great growth in the ‘Le Fruit de Monin’ range, which contains a minimum of 50% whole fruit, picked at maturity. Compared to regular syrups, it provides a lot of fruit texture with the highest quality standards and has a long and stable shelf life without any cold storage requirement. Today, we have 14 flavours available, with three new products launched in 2016: yuzu, blueberry and cherry. What is unique about it? The ‘Le Fruit de Monin’ range diversifies our offer and helps us to provide the perfect product for trendy applications such as smoothies and handcrafted lemonade, such as yuzu and lemongrass lemonade, for example.

What is the most important feature of the perfect beverage product? The perfect beverage product generates profit to our customers and partners. Today, we do not sell products: we provide solutions. Thanks to our team of beverage innovation directors and brand ambassadors, we are able to provide the most suitable solutions to customers with tailormade products, consultancy, trend reports, product development, training and quality checks. What are the latest trends in beverages? One of the latest trends popping up around the world and in Dubai especially, is the FreakShake. Freak-shakes are the ultimate treat; the essence of pleasure made drinkable. Large, overflowing and with colourful garnishes that play with the mind and soul, bringing out the child that never stops craving sweets.

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What's cooking? Beverages

Muddle ME launches Cocktail Station

ubai-based Muddle ME has begun supplying the Tobin Ellis Signature Cocktail Station, created by Perlick in collaboration with award-winning bartender, Tobin Ellis. The Cocktail Station includes products designed to create a more ergonomic experience for bartenders, such as refrigerated drawers with an NSF rating for open food storage, and ninth size pans for garnishes, herbs and fruit. A 24” drain board top features drop-in stainless steel glass rack panels and an optional poly cutting board insert. An insulated bottle well has the capacity to hold nine 750ml juice bottles or six, one-litre store-n-pours. It keeps bottles within arm’s reach, avoiding cross contamination into serviceable ice and is also available in a shallow depth model, which has room for an optional soda gun manifold locker. A 30” sectioned ice bin is three inches shallower than standard designs, allowing the bartender to stand closer to the work counter and guests. It includes a standard 10-circuit cold plate with stainless dividers for separate storage of a variety of ice shapes. The speed rail features Perlick’s rounded shape and is designed for optimal reach and comfort – bartenders can pull bottles from the rail and stand against it without hard rail edges pressing into their knees and legs. It includes space for large footprint bottles that don’t fit in standard speed rails. A slanted speed rack accommodates 12 litres, bringing total station capacity to 27 litres. Optional plug-n-play accessories include a blender shelf and a bitters caddy, which provides quick access/ storage for up to 12 small bitters or syrup bottles. LED lights can also be added to the rack. The prep sink and tool caddy combo consists of a main sink with integrated glass rinser, sectional health code compliant tool caddy, foot-operated faucet, and an optional built in cubby for additional storage. E: info@muddle-me.com W: www.muddle-me.com

Catering NEWS ME September 2016

Beverages

4 Corners introduces Gary Rhodes-branded juice range

ritish juice producer Bensons, has teamed up with Gary Rhodes OBE, global restaurateur and Michelin-starred chef to create Rhodes juices, which are being supplied by 4 Corners in the Middle East market. The bespoke range of juice, created for Rhodes restaurants and VOX cinemas includes five flavours: Rhodes No1 - The Orange One, with apple, orange juice and carrot; Rhodes No2 - The Red One, composed of apple and raspberry juice with elderberry; Rhodes No3 - The Green One, containing apple juice with spinach and lemon juice; Rhodes No4 - The Yellow One, with apple and mango juice; and Rhodes No5 - The Pink One, made of apple, beetroot and lemon juice. Bensons’s director, Alexia Benson commented: “Our latest venture is a groundbreaking partnership with 4Corners, one of the Middle East’s fastest growing food companies. Gary reached out to 4Corners to see if they knew anyone who could create a bespoke range of fruit and vegetable juices for his restaurants and VOX cinemas. “After an exciting and positive phone call, our managing director Jeremy Benson flew out to Dubai with a suitcase packed with samples of our juices to meet with Gary and explore how together we could create a range that suited his requirements. Having now completed the process and made the final tweaks we are delighted with the results and are pleased to ‘introjuice’ our co-branded premier range of Rhodes juices in five delicious individual flavours, appealing directly to adults and children.”

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Spill the beans

Brisket

Spill the beans Ali Mortagui, owner/pitmaster, Brisket, Amman showcases his hole-in-the-wall smokehouse, which specialises in great music and high-quality meat dishes in (very) casual surroundings

What is your professional background?

Do you plan to expand Brisket to other locations?

Please describe the concept of Brisket?

What challenges do you face in operating Brisket?

In my previous life I was a corporate junkie. I majored in marketing and communications, then worked in business management. My previous employers include Unilever, British American Tobacco and LG & Maani Ventures.

Brisket is a hole-in-the-wall smokehouse with a very unique playlist featuring Jazz, hard rock and everything in between. Guests can come in, order five-star meat in a casual environment and enjoy the music.

What’s on the menu?

The main challenges are the availability of special cooking wood logs for our smoker to give the proper aroma and taste to our slow smoked meats. And with our 12-hour cooking method, it’s a challenge to pin down the perfect tenderness in terms of meat texture.

How does Brisket fit into the Amman F&B scene?

What is your best-seller on the menu?

What trends are you seeing in Amman restaurants?

Catering NEWS ME September 2016

Ali Mortagui

I am open to the idea of franchising to those who fully understand the concept of Brisket – Brisket is a lifestyle for its owners. As for our current location in Amman, we might get a little bit bigger in a few years, but I will always see Brisket as a small and very personal place.

The menu features smoked and grilled prime graded meats in the form of loaded meat sandwiches, and straight-forward steaks.

Our best-seller is the Brisket on Burger, a.k.a. BOB, which is for extreme meat lovers. It’s a classic four-meat angus prime burger topped with smoked brisket and sauce 21.

LOCATION: Amman, Jordan OPENED: March 2014 FUN FACT: Despite running a meat restaurant, Ali Mortagui describes himself as an “extreme animal lover”. He has four dogs, three cats and two monkeys he refers to as “my boys”.

Like a glove!

There is a saturation of burger joints with many people attempting to smoke the brisket.

BOB (Brisket on Burger)

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