Catering News ME - February 2016 by BNC Publishing

Gulfood

a Preview of the world's largest food and hospitality trade show

Marketplace

snack time favourite and romantic delicacy, chocolate is february's key ingredient

The Forum

A group of top chefs gather to discuss the trials and tribulations of menu creation

Connecting F&B professionals with industry knowledge February 2016

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Contents

08 |

18 |

NEWS

industry news in brief

Catering News turns one with a successful first year concluded, catering news looks forward to further growth

20 |

GULFOOD

a preview of the world's largest food and hospitality trade show

40 |

48 |

COVER STORY

2016 will be a challenging year as new restaurants flood the market

THE FORUM a group of top chefs gather to discuss the trials and tribulations of menu creation

20 62

54 February 2016 Catering NEWS ME

Contents

Managing Director Walid Zok Walid@bncpublishing.net

Director Rabih Najm Rabih@bncpublishing.net Director Wissam Younane Wissam@bncpublishing.net Group Publishing Director Diarmuid O'Malley Dom@bncpublishing.net Sales Manager Charlotte Ringrose Charlotte@bncpublishing.net

European Sales Manager Irene Fernandez saleseurope@bncpublishing.net

Group Editor

Melanie Mingas

Melanie@bncpublishing.net

Editor Crystal Chesters Crystal@bncpublishing.net Art Director Aaron Sutton Aaron@bncpublishing.net

90 54 |

68 |

74 |

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Marketing Executive Mark Anthony Monzon Mark@bncpublishing Advisory Panel

Bobby Krishna - Dubai Municipality Food Control Department Izu Ani - La Serre John Gillespie - Tonique Beverage Consultancy Justin Galea - Le Royal Meridien Abu Dhabi Mark Patten - Atlantis, The Palm Dubai Markus Thesleff - Whissle Group Michael Kitts - Emirates Academy of Hospitality Management Naim Maadad - Gates Hospitality Photographers

DECOR

Audrey Hastings Neville Hopwood Abhi Shek Photography

noir in kempinski mall of the emirates merges 1920s glamour with levant chic

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INTERVIEW

the unconventional tom aitkens catches up with catering news

INTERVIEW

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

jeff weinstein, founder of the counter burger chain discusses the dubai mall outlet

MARKETPLACE snack time favourite and romantic delicacy, chocolate is february's key ingredient

Catering NEWS ME February 2016

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

Editor's letter

pastures new

With a new editor, and an impressive line up of events, Catering News is ready for a year of growth and innovation Welcome to the first anniversary issue of Catering News Middle East, which also marks my debut month as editor of this young and forwardlooking brand. Over the past 12 months, Catering News has developed by leaps and bounds into one of the most reputable publications for F&B professionals in the Middle East, and testament to this is being named the official publication and conference producer of this month’s Gulfood 2016. The world’s largest food and hospitality show, Gulfood attracts 5,000 exhibitors from more than 120 countries per year, and will once again provide an essential forum for the food industry to meet, trade, benchmark, and discuss the latest tastes, topics and trends. Brand new this year is the Gulfood Business Forum, a knowledge sharing platform for F&B professionals looking to establish an enterprise in the UAE’s F&B scene. Dealing with topics such as overseas partnerships, franchising and financing, there will also be a presentation on trading with the GCC for international companies. For industry self-starters, the day will close with The Innovation Hub, providing five shortlisted entrants with the chance to pitch their revolutionary F&B ideas to a panel of judges. One of the Middle East’s most pertinent F&B topics – Halal food – will come to the fore on 22 February, with a discussion on Halal practices and standards, regulations, and the role Halal plays in Dubai’s quest to

Catering NEWS ME February 2016

become the centre of the global Islamic economy. The afternoon programme will tackle food science, including the importance of health, sustainability in agriculture, the new food economy, and how supply chains must adapt to cater to changing consumer demands. Rounding off the event on the 23 February are discussions on food security in the region, the logistics of food aid and solutions for a looming global food crisis, along with an examination of manufacturers’ responsibilities when it comes to public health. And while Gulfood is a key date on our 2016 calendar, it’s not the only major event we are looking forward to this year. Our second Big F&B Forum is taking place in September following the success of last year’s inaugural edition. A pan-region forum aimed at defining the topics and trends shaping the future of the food and beverage industry in the Middle East, this year’s event promises to be bigger and better than before. And the most game changing opportunity in my opinion - marking an important brand first for Catering News – is the launch of our awards in the third quarter of the year, which is set to highlight and applaud the very best F&B talent in the region at a glamorous ceremony in Dubai. With an exciting editorial calendar, an impressive line-up of events, and a new editor, the year ahead looks set to be a thrilling chapter in the life of Catering News, and one filled with innovation and growth.

Crystal Chesters Editor

F &B SOLUTION S For all your business needs QSR

Fine Dining

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Take Away

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Since we installed Touché Central for our chain, our workload has ƌĞĚƵĐĞĚ ĚƌĂƐƟĐĂůůǇ͘ /ƚ ƉƌŽǀŝĚĞƐ ƵƐ ƌĞƉŽƌƚƐ ďǇ ŽƵƚůĞƚ͕ ƌĞŐŝŽŶ Žƌ ĐŽŶƐŽůŝĚĂƚĞĚ ƌĞƉŽƌƚƐ ĨŽƌ ƚŚĞ ŐƌŽƵƉ͘ /ƚ ĂůƐŽ ŚĞůƉƐ ƵƐ ĞĂƐŝůǇ ƵƉĚĂƚĞ ŵĞŶƵ ŝƚĞŵƐ ĂŶĚ ƉƌŝĐĞƐ ĂĐƌŽƐƐ ŽƵƚůĞƚƐ ĨƌŽŵ ŽŶĞ ůŽĐĂƟŽŶ͘

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With Touché GueƐƚ WƌŽĮůĞƌ, we ĂƌĞ ĂďůĞ ƚŽ ƌĞĐŽŐŶŝǌĞ ŽƵƌ ŐƵĞƐƚƐ across outlets, track preferences ĂŶĚ ƉƌŽǀŝĚĞ ƚŚĞŵ Ă ƉĞƌƐŽŶĂůŝǌĞĚ ĚŝŶŝŶŐ ĞǆƉĞƌŝĞŶĐĞ͘ 'ƌŽƵƉ ŝƌĞĐƚŽƌ ŽĨ &ŝŶĂŶĐĞ

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NEWS

P10: Skye and Walker// P12: Dubai Autodrome // P12: Bab Al Yam, Burj Al Arab//

NEWS

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

Events

Line up revealed for Dubai’s first Restaurant Week

ubai's first ever Restaurant Week is set to make its debut in the emirate at the Dubai Food Festival. The inaugural Restaurant Week, which is set to take place over 10 days from 25 February to 5 March will see thirty of the city’s restaurants unveil bespoke three-course set menus for AED 189. The star-studded restaurant line-up includes favourites run by international and Michelin-starred chefs including Gordon Ramsay (Bread Street Kitchen), Atul Kochhar (Rang Mahal), Heinz Beck 8

Catering NEWS ME February 2016

(Social), Vineet Bhatia (Ashiana) and Alfredo Russo (Vivaldi). “Restaurants participating in Dubai Restaurant Week are among the best in the city and we can’t wait for guests to try the delectable menus they have curated especially for Dubai Food Festival,” said Laila Suhail, CEO of Dubai Festivals and Retail Establishment (DFRE). “Our aim is to establish this on a global scale as one of the world’s best Restaurant Weeks and further cement Dubai’s status as the gastronomic capital

of the region,” she added. In addition to Dubai Restaurant Week, this year will see the return of Dubai Food Festival's Beach Canteen on Kite Beach from 25 February to 12 March. The Canteen is due to make its comeback as the hub of the Food Festival with a fresh new look, high profile celebrity chefs and entertainment and activities. Alongside 15 homegrown restaurant concepts and celebrity chef appearances, the Beach Canteen will serve up all-new features such as fitness classes, open-mic

nights, storytelling by the sea, a farmer’s market, a fashion market, local bands and DJs, children’s activities and beach sports. The 2016 Beach Canteen will include special events such as Best of the Farmer’s Market, where visitors can buy from a selection of Dubai market vendors. On Friday and Saturday nights, Beach Canteen will show familyfriendly films and restaurants will offer film-inspired tastes. Beach Canteen will be the ticketing hub for all the major Dubai Food Festival events.

NEWS

Appointments

Starwood appoints new regional F&B director

tarwood Hotels and Resorts has appointed Stefan Breg as director of food and beverage for the Europe, Middle East and Africa (EMEA) region. Breg will spearhead the formulation and implementation of the company’s food and beverage

strategy across the EMEA region, which currently operates nearly 1,200 restaurants and bars across more than 260 hotels. “Stefan has a wealth of experience and we are delighted to have him on board to lead our food and beverage strategy across the divi-

Outlets

sion,” said Starwood Hotels and Resorts VP operations, EMEA, Flavio Buccarelli. “The role is crucial to ensuring our food and beverage brands and concepts within our existing and upcoming properties are positioned as destinations in their own right; compelling and relevant to local guests as well as to our hotel guests.” Breg will play a key role in the development of restaurant and bar concepts for Starwood’s 345 upcoming renovations and new properties across its 10 lifestyle brands. His role will encompass training and development, and enhancing the food and beverage performance across the company’s portfolio in EMEA. Breg will be based in Starwood’s Middle East office in Dubai. With more than 25 years of experience, Breg has managed more than 200 restaurants from concept stage to opening, across Europe, Middle East and Asia. He previously headed concept development for InterContinental Hotels Group (IHG) Asia and Middle East and has held senior roles at Hilton Worldwide and professional services firm, Ernst and Young.

London bistro Aubaine opens in Dubai Mall

London-based Parisian-style bistro and boulangerie, Aubaine, has launched in Dubai Mall. The restaurant is open for breakfast, lunch, and dinner and its artisanal boulangerie and patisserie serves up the brand’s signature freshly-baked breads, pastries and desserts. Dishes on the breakfast menu include Pain Au Chocolat, Oeuf benedict, Croissant Aubaine, and Le Croq Aubaine, and among the dinner options are Lobster Spaghetti, Loup de Mer (sea bass) and the Spécial Aubaine Burger. The Dubai Mall location has a seated dining area in a vertical garden and a full terrace area, with French brocante décor. It will be headed up by Chef Anthony Ekizian from Aubaine London, who has relocated to Dubai.

Chez Sushi to roll out franchise network within three years Fast-casual UAE-grown Japanese concept, Chez Sushi, will open a network of restaurant franchises in four GCC countries within the next three years. The franchises will add to the brand’s seven-strong portfolio, which comprises four restaurants in Dubai, two in Muscat and one in Bahrain. Another Chez Sushi restaurant is set to open in Jeddah, Saudi Arabia later this year. Chez Sushi managing partner and co-founder, Hiba

Kost, who is also behind Dubai brands Sho Cho, Flooka and Loca, said: “Sushi is one of the fastest-growing sectors within the international casual dining industry. “Since launching the Chez Sushi brand in Dubai in January 2013 we have gone from strength to strength and have opened a new outlet on average every six months.” Chez Sushi offers customers the chance to customise their own sushi rolls, which are then assembled to order by the chefs.

“In the UAE we’re accustomed to seeing international F&B brands setting up shop here; what we are still lacking however is imaginative, homegrown dining concepts,” Kosta continued. “Since launching Chez Sushi we’ve successfully established a benchmark within the region’s fast-casual market for innovative, customrolled Japanese food using organic, fresh and locally-sourced ingredients.”

February 2016 Catering NEWS ME

NEWS

Openings

Sustainable concept Skye & Walker opens at Marriott Executive Apartments

Four Seasons DIFC launches Firebird Diner by Michael Mina

Marriott Executive Apartments Dubai Creek has opened Skye & Walker, a new restaurant offering vegan, raw and gluten-free dishes. The menu is inspired by fresh, local ingredients, sourced through a few handpicked partners. It features slow roasted beet Salad, quinoa and white bean pita pockets, and organic beef burgers, matcha chia pudding and raw carrot cake. Marriott Executive Apartments Dubai Creek general manager Hossein Garan commented: “Travellers and Dubai residents alike are very health conscious and want to continue their balanced diets whether staying in hotels on vacation or on business trips, or just eating out with family and friends. “We are excited to now offer tasty and healthy options on this side of the Creek in Dubai.” The venue was completely refurbished and the sustainable concept was incorporated into the building materials, the furniture and the operation of the restaurant. For example, the existing granite countertops were crushed and re-used for the new concrete floor, and the outlet’s décor also has elements made from natural, recycled and reclaimed materials. 10

Four Seasons Hotel Dubai International Financial Centre (DIFC) has announced a collaboration with Chef Michael Mina to launch Firebird Diner by Michael Mina. Mina is known for his US restaurants Michael Mina Restaurant, Bourbon Steak and RN74. Mina commented: “I am thrilled to be partnering once again with Four Seasons on such an exciting project. “Being of Middle Eastern heritage, I couldn’t be more pleased that our first project in the region is with such a trusted partner, and in such a vibrant part of Dubai.” Firebird Diner by Michael Mina will mark the Middle East debut for award-winning chef James Beard and his restaurant group Mina Group. The American eatery will be designed by Adam Tihany. Chef Mina’s menu will include classic American favourites such as Firebird steak and eggs, Maine lobster corn dogs, and chicken fried wagyu steak. Four Seasons Hotel DIFC general manager, Carlo Stragiotto commented: “Combining unwavering passion for cooking and phenomenal service, Four Seasons and the Michael Mina team are the perfect partners to bring what is sure to be a recipe for success to the DIFC Gate Village experience.” Four Seasons Hotel DIFC and Firebird Diner by Michael Mina are scheduled to open in March.

Catering NEWS ME February 2016

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Development

Dubai Autodrome plans F&B plaza

Dubai Autodrome LLC and Union Properties PSJC are developing new retail units at the facilities in Motorcity to accommodate several food and beverage outlets. Ryan Trutch, Dubai Autodrome special projects manager said: “Motorcity community has become a hive of activity over the past few years. “Through the development, enhancement and expansion of our facilities we aim to further increase the business and leisure attractions in and around Dubai Autodrome and Kartdrome." The Retail Plaza, located in the grandstand area of Dubai Autodrome, is being prepared to accommodate 11 prime retail units overlooking the start and finish straight of the circuit, and encompassing a large outdoor terrace in which merchants can operate their businesses. Trutch said: "We expect to see several F&B outlets, cafés and motor related businesses open within a few months." In the Retail Plaza, a pop-up lounge run by Fox Hill Catering and Events Management opened in the grandstand courtyard ahead of the Hankook 24H Dubai endurance race, and will remain open for several months. Trutch explained: “We expect that the grandstand area will become a destination for social entertainment and F&B outlets. Additionally, Fox Hill will be hosting weekend community markets over the course of the next few months, which will obviously add to the appeal." Across the boulevard from the main track, the Kartdrome will continue to be developed, with plans in place to further enhance the facility for kart owners and 'Arrive and Drive' customers. Also in the pipeline is the construction of a corporate enclosure, above the pit bays, overlooking the main straight adjacent to the existing pits complex. 12

Catering NEWS ME February 2016

Openings Appointments

Ahmed Sleiman returns to Four Seasons Doha as executive chef

Four Seasons Doha has recruited Ahmad Sleiman as its new executive chef, following a six-year tenure at Four Seasons Hotel Riyadh at Kingdom Centre. In his previous role, Sleiman was responsible for all four restaurants and lounges: Rosso, The Grill, Elements Riyadh and Lobby Lounge. He brings 25 years’ Four Seasons experience, having first joined the company through the Sous Chef Training programme at Four Seasons Hotel Newport Beach in California. Four Seasons Hotel Doha regional vice president and general manager, Rami Sayes said: “We are delighted to welcome Chef Ahmad to Doha to lead the hotel culinary team. “Chef Ahmad’s extensive tenure with Four Seasons, innovative approach, and creative vision makes him the perfect addition to our remarkable and highly regarded culinary team.” In his new role, Sleiman will oversee the hotel’s nine restaurant and lounge outlets, along with catering and banquet operations. Commenting on his appointment, Sleiman said: “I’m extremely excited to return to Doha and to this amazing property, where so many incredible F&B initiatives are taking place, including the opening of Elements Restaurant and Lounge.” Sleiman comes from Beirut and is a graduate of Texas A&M University in the United States.

Bab Al Yam reopens at Burj Al Arab following makeover

Jumeirah Group’s Burj Al Arab has reopened its all day dining Bab Al Yam restaurant following a significant upgrade to its interior and exterior design. The newly refurbished venue has been given a contemporary look, with a spacious terrace and shisha lounge. A brick kitchen oven offers guests an opportunity to watch the hotel’s culinary team in action as they prepare the food. The restaurant’s new menu has been created by Maxime Luvara, executive chef at Burj Al Arab, and Mohit Bhragava, Bab Al Yam’s chef de cuisine. It focuses on fresh, seasonal produce and is inspired by Mediterranean cuisine with Middle Eastern accents. The signature dishes include buttered tiger prawns with pickled lemon, Taggiasca olives and samphire and Datterino tomato bruschetta with marinated anchovies. The restaurant’s floor-toceiling windows offer views of the Arabian Gulf and downtown Dubai with the shisha lounge complementing its relaxed ambience.

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QUICK NEWS A brief look at local catering news Venues

Tribeca celebrates first birthday Tribeca Kitchen & Bar in Dubai’s JA Ocean View Hotel has celebrated its first year anniversary. The New York inspired eatery launched two ladies’ nights, music events promoting local talent, and a night market in its first 12 months of operations. Tribeca Kitchen & Bar,

creative director, Vesna Vrankovic said: “We have added a unique dynamic to the social scene in Dubai with our food, beverage and entertainment offerings.” This year Tribeca will launch an organic Paleo menu and introduce home delivery and catering menus.

Appointments

Hawthorn Suites by Wyndham makes new F&B appointments Dubai’s Hawthorn Suites by Wyndham, JBR has appointed Rusindu Rodrigo as chef de cuisine and Channa Rodrigo as assistant food and beverage manager. Chef Rusindu, a SriLankan national, is in-charge of the kitchen operations of the property’s two outlets, Flavours

all-day dining and Asian fusion restaurant, Pan Asia, as well as the in-room dining service. Assistant food & beverage manager Channa Rodrigo will work with the sales and marketing department to come up with promotions to boost revenue and profitability for the hotel.

Openings

Address restaurant reopens after New Year’s Eve blaze

Lebanese restaurant Em Sherif has reopened in Address Downtown Dubai, just four weeks after a major fire broke out on New Year’s Eve at the 63-storey hotel. The hotel was closed indefinitely after the blaze, which caused extensive damage to the property, 14

Catering NEWS ME February 2016

and injured 14 people. The Crystal Group, which operates Em Sherif said in a statement: “We have been receiving numerous inquiries from our loyal guests. Our team is excited and is looking forward to welcoming friends and families alike.”

new concepts

Abu Dhabi’s Royal Catering launches healthy grab-and-go concept Abu Dhabi-based homegrown catering solutions provider, Royal Catering has introduced 82L8, a grab-and-go dining concept with a range of healthy options. The company currently owns and operates a number of F&B concepts in Abu Dhabi, such as Catch at the St. Regis Corniche, Café D’Alsace in Yas Island Marina, Nova Café, Rosina Bellina and Rozanah. It is now looking to extend its retail offering with 82L8, which offers salads, sandwiches, hot meals, desserts, snacks and hot and cold drinks, available in 82L8 outlets, vending machines and trolley recharge stations. Royal Catering chief operating officer, Jean-Pierre Garat said: “Our team has selected world-class suppliers to ensure that 82L8 products are made only with the finest ingredients

available to provide consistently high-quality, fresh and nutritious meals.” Nutritional information on 82L8 products is shown using the traffic light labelling system established by the Food Standards Agency in the UK. The company is also among the first food brands in the UAE to offer an extensive range of Weqayacompliant foods to indicate food items that adhere to strict nutritional value contents, including amounts of fats, sugars and salt in each meal. “We have a range of specialty detox salads that feature a combination of the healthiest, most nutrient-rich ingredients available, and have also created the ultimate selection of vegetarian, gluten-free, and dairy-free options as part of this product line,” Garat added.

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Exhibition

AWJ Investments: 2016 F&B trends Manhal Naser, CEO & co-founder of Dubai-based food and beverage holding company, AWJ Investments shares his top F&B trends for 2016

Trend # 1: The complete dining experience From creative décor of handcrafted ceramics to live entertainment, diners will seek an experience that will be remembered long after the last morsel of food is gone. This is where those stylistic, creative flourishes come into play: table setting details, fresh flowers, bottles as décor and even music. As much as customers value food quality, a restaurant offering a unique experience will be a crowd pleaser. Trend # 2: Diverse and cultural connections 2016 will see an expansion in the delivery of different heritage cuisines. Consumers are no longer tied down to their local restaurant, but are willing to explore and try new places that offer cultural cuisine coupled with the perfect ambience. Trend # 3: The fusion revolution With the advent of the internet, consumers are more knowledgeable and curious about the different foods available and are more than willing to taste the next fusion creation. While some may see this as a loss of authenticity, others have embraced ethnic ingredients like soy sauce, jalapenos, chili and hummus. These ingredients have even become household staples, facilitating fusion cuisine’s popularity with diners. 16

Catering NEWS ME February 2016

Trend #4: Digital technology drives food preferences An increased smartphone penetration in the Middle East has made it possible for restaurants to build delivery fleets at a fraction of the cost incurred previously. Tracking food deliveries by the minute will become the norm as technology evolves to allow this. Consumers have also come to expect connectivity attached to their dining experiences - be it the ability to order restaurant deliveries with a smartphone app, check in online on social media, or review menus and make reservations online. Trend #5: Smart-casual dining Smart-casual dining is a concept that has been gaining popularity every year. These restaurants offer the quality of fine dining combined with the speed of fast food at affordable prices. Simplicity, taste and affordability will make smart casual dining more popular this year for consumers.

Trend #6: Food Trucks on the rise Most food trucks started out serving just sandwiches and burgers for consumers on the move. Today, more sophisticated foods are being added. Gourmet food trucks are starting to appear as part of the evolution of this culinary trend. Trend #7: Scrambling for clean menus There is a constant need for balance between selecting food that is fresh and healthy versus food that is tempting and exciting. With more and more consumers gravitating towards the health claims of natural, organic, whole-wheat and gluten free, healthy dining will be a key driver for people dining out. Vegetable side dishes will be the hero plates of 2016.

Read the full interview with Manhal Naser, CEO and co-founder of AWJ Investments on p66

UNICEF

Michelin-starred Chinese chef visits Shang Palace

Michelin-starred executive chef Samuel Lee from Shangri-La Hotel, Paris will visit signature Chinese restaurant, Shang Palace at Shangri-La Dubai. Hong Kong born Lee will be in Dubai from 23-39 February for the Masters of China chef line-up. He is the first of a number of Chinese chefs from Shangri-La hotels around the world, who will showcase their own fine dining tasting menus at the Dubai restaurant this year as part of the event. Having first joined Shangri-La Hotels and Resorts in Wenzhou, China in 2013, Lee worked under Chef Bobby Lo. His repertoire includes sautéed Angus beef with morel mushrooms, white asparagus and black peppercorns and sautéed prawns with asparagus and black truffle. Shang Palace offers traditional Chinese cuisine and is known for its Yum Cha.

ÂŠ iStock / Thinkstock - ÂŠ Studio Rougereau

True and genuine French excellence in bakery

Come and meet us at Gulfood! Hall 5 - Stand A5-30 Contact: rmorais@le-duff.com

www.bridordefrance.com

C at e r i n g N e w s M E ’ s first anniversary This month marks one year since the first edition of Catering News ME. During its whirl wind first year, the team at Catering News ME published exclusive interviews with some of the industry’s biggest names, hosted leading events and gathered industry experts for roundtable discussions on the most pressing industry topics SPECIAL REPORT

COVER

ANALYSIS OF GLOBAL HALAL STANDARDISATION

FOOD ECONOMY

THE FORUM

DEBATE ON STAFF RECRUITMENT & RETENTION

THE FORUM

INTERVIEW

CONSUMPTION VS WASTAGE

DINING WITH MICHELIN-STARED CHEF ATUL KOCHHAR

FOCUS

MARKET PLACE

CHOCOLATE

THE LATEST MARKET TRENDS IN OUTDOOR FURNITURE

CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE FEBRUARY 2015

CONNECTING F&B PROFESSIONALS WITH INDUSTRY KNOWLEDGE APRIL 2015

Coming up in 2016

If you thought 2015 was a big year, wait until you see what’s coming up in 2016

Gulfood 2016

This year Catering News ME has been named the official publication of Gulfood, as well as the Gulfood Conference producer

The Big F&B Forum

Coming back for another helping, The Big F&B Forum will be another agenda setting event, taking place in September

T h e C at e r i n g N e w s M E Awa r d s

Coming up in Q3 2016, the launch of the Catering News ME Awards will award leading F&B businesses across the GCC

Catering NEWS ME February 2016

Interviews

We exclusively interviewed some of the most influential and exciting individuals in the catering industry. Here's just a small selection:

Eric Lanlard January 2016

Gary Rhodes February 2016

Stefan Karlsson

D a r r e n V e l v i ck

December 2015

September 2015

Events

Aswell as hosting the Big F&B Forum, we also held numerous round-table discussions with industry experts.

S o m e s h o t s f r o m t h e b i g F & B F o r u m , s e p t e mb e r 2 0 1 5

S o m e s h o t s f r o m t h e va r i o u s r o u n d ta b l e d i s c u s s i o n s

Contributors

A small selection of the people who contributed to the magazine:

Michael Kitts

Izu Ani

B o bb y K r i s h n a

Justin Galea

Naim Maadad

M a r k Pat t e n

Markus Thesleff

John Gillespie

February 2016 Catering NEWS ME

Gulfood2016

Event Preview

The worldâ&#x20AC;&#x2122;s largest F&B industry event is back for the 21st year at Dubai World Trade Centre from 21- 25 February. Gulfood exhibition director Mark Napier reveals to Catering News his mustsee highlights of this yearâ&#x20AC;&#x2122;s show and explains how Gulfood maintains its fantastic reputation globally, while continuing to push the boundaries through innovation and expansion 20

Catering NEWS ME February 2016

At a glance

Event preview

5,000 Exhibitors

120

Countries

85,000

120,000m2

1,300

Indoor exhibitor space

What’s new to Gulfood in 2016? The 21st edition of Gulfood in 2016 will welcome more than 5,000 local, regional and international companies from 120 countries and over 85,000 visitors from 170 countries - a considerable jump from the first Gulfood, when 65 exhibitors from 13 countries and 1,600 specialist trade visitors attended. Spanning more than 120,000m² of world-class, multi-functional indoor exhibition space, the show will include three new halls, and two purpose-built temporary structures spanning 10,900m². With our largest ever European and South American participation already secured, Gulfood 2016 will feature four new country pavilions: Russia, Costa Rica, New Zealand and Paraguay. The first-ever Russian national pavilion will be led by the country’s Ministry of Agriculture. Russian participation has huge potential for buyers and sellers, with the country being one of the world’s largest grain exporters. What competitions are you running at this year’s show? The ninth World Cezve / Ibrik Championship, which is the centuries-old art of brewing coffee in a ‘Cezve’ or ‘Ibrik’ – a small, long-handled pot. This will be hosted for the first time at Gulfood and in the Arabian Gulf. Owned and organised by the Special-

New halls

ity Coffee Association of Europe (SCAE), the championship will be overseen by an independent judging panel, which will rate baristas’ brewing skills on criteria including taste, presentation and technique. One of the region’s most eagerly awaited culinary competitions, the Emirates Culinary Guild Salon Culinaire is a series of practical and display-based culinary competitions open to professional chefs, pastry chefs, cooks and bakers. The competition is conceptualised and designed for both individual and team competitions to test their skills and celebrate innovative preparation and presentation of food. The five-day event will host over 1,300 chefs evaluated by a panel of 25 renowned experts authorised by the World Association of Chefs Societies (WACS) to judge culinary events across the globe, ensuring the highest competition standards. What are the must-see highlights of this year’s Gulfood? An independent set-up and knowledge sharing platform dubbed ‘The Export Advice Clinic’ will provide visitors with impartial advice from market experts. Key government, industry, trade authorities, consultants and market analysts will be on hand to guide and inform on all aspects of the food industry, including

Visitors

chefs hosted during Emirates Culinary Guild Salon Culinaire foodservice, import and export, meat and bakery. Our revamped Gulfood Conferences programme is also very strong this year and features a world class line-up of expert speakers discussing emerging markets, trends, new trade opportunities and practical tools that the industry can deploy to improve service, quality, profit and customer satisfaction. As places are limited, I would highly recommend attendees reserve their seats as soon as possible by visiting Gulfood.com or emailing Gulfood@bncpublishing.net. As the largest show of its kind, how does Gulfood remain relevant to the industry? Gulfood manages to maintain its excellent reputation due to its world-class global visitor profile, and Dubai’s geostrategic location and fantastic infrastructure and facilities. These things make Gulfood the premier platform for worldwide food suppliers to meet, trade and explore business opportunities with the regional industry. As a result of its success, the Gulfood umbrella has launched a number of sector-specific spin-offs over the past decade, including Halal World Food, Gulfood Manufacturing, Speciality Food Festival, SEAFEX and Yummex – an incredible portfolio of diverse, yet specialised industry events. February 2016 Catering NEWS ME

Event preview

The Gulfood Conference 2016

Taking place February 21−23 at Dubai World Trade Centre and Conrad Dubai, the Gulfood Conference 2016 will be produced by BNC Publishing and include a number of new features for 2016 Running for more than 20 years, Gulfood is the world’s largest annual food and hospitality show, attracting 5,000 exhibitors from 120 countries. The show is Dubai World Trade Centre’s flagship exhibition, supported by a number of networking and conference events. In 2016 BNC Publishing has become the first partner to produce the official Gulfood Conference. Taking place over three days and two venues, the conference will welcome more than 60 industry professionals speaking about the changing F&B business landscape;

the economic impact of Halal food; advances in food science and manufacture; and the impact of the food industry on public health. Diarmuid O’Malley, publishing director, BNC Publishing, said: “The Gulfood Conference is one of the most important events in the calendar for F&B professionals, policy makers and business consultants. For the 2016 edition we have created an agenda that reaches the core of the industry’s activities and concerns, with conversations about changing business models, new business opportunities, and the areas where

regulatory bodies and authorities can assert a positive change in 2016.” Melanie Mingas, group editor – business division, BNC Publishing, added: “At a time when the F&B business is enjoying such runaway success across the region, it is important professionals are able to meet in a forum where their observations and experiences can be aired. “For an industry to develop, strong and thoughtful collaboration is required and that is exactly what the Gulfood Conference 2016 is designed to achieve,” she said.

Speaker Snapshot

Some of the keynote speakers at the Gulfood Conference 2016, will include:

Conference 2016

At a glance A brief look at some of the highlights over the three days of the conference

Adnan Halawi

Marwan Abdulaziz

Thorsten Hartmann

Senior Proposition

Janahi

director of consulting,

Manager,

Executive Director,

Canadean

Thomson Reuters

Dubai Science Park

February 22 10am – 4pm The Gulfood Halal Forum 4pm – 6pm Food Science and Manufacture

Victoria Hassani

Eng. Yousef Almrzooqi

managing director

Emirates authority for

Abdul Aziz

GMA Middle East

standardisation and

chairperson, Shariah Board,

metrology

Halal Development Council

Catering NEWS ME February 2016

February 21 1pm – 6pm The F&B Business Forum

Mufti Zeeshan

February 23 10am – 2pm Global Food Security 3pm – 6pm Public Health and the Food Industry

Event preview

New for 2016 The Innovation Hub in Association with British Airways and avios Looking for funding? Do you have an idea for your existing business that could revolutionise the food industry? The Innovation Hub in Association with British Airways is a competition designed to give existing F&B businesses valuable

support in order to expand their operations. Food and beverage SMEs are invited to submit their ideas for a new business avenue, or a proposal to expand operations, in 1,000 words or less, via email to Gulfood@bncpublishing.net.

Five shortlisted entrants will have the chance to pitch their F&B innovation for five minutes to a panel of high-profile judges. The winning pitch will be announced at the Gulfood Awards on the evening of February 21.

Conference Highlights Panel sessions during the three day conference will cover: Food Supply and Allocation of Resources Economies, demographics and environments have dramatically changed due to wars, crisis and immigration. Session will show how to link resources to opportunities in such an unstable environment The Future of Food hygiene Every year, millions of the consumers have their health compromised through poor hygiene. This discussion will explore the development of mechanisms in place to protect them and the future of regulation. Regional cooperation and food aid How can the logistics of food aid between nations be improved and what role can each nation play in helping other nations strengthen their food supply? Nourishing Africa through Industrialisation Africaâ&#x20AC;&#x2122;s drive to increase quality and nutritious food consumption through scaled up industrialisation Halal food and Dubai's economic ambitions The role of the food industry in Dubaiâ&#x20AC;&#x2122;s quest to be the centre of the global Islamic economy Start-up Advice for the F&B Entrepreneur A discussion on the challenges of launching a new operation, including advice from those who have already enjoyed successful brand and concept launches

For the full agenda, visit: www.hotelnewsme.com

February 2016 Catering NEWS ME

EXHIBITOR PREVIEWS With more than 5,000 exhibitors from 120 countries participating at Gulfood 2016, Catering News has handpicked its selection of the most reputable names on the market. These companies will be highlighting their latest product launches and seeking out new business opportunities at Dubai World Trade Centre from 21 â&#x20AC;&#x201C; 25 February 24

Catering NEWS ME February 2016

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at GULFOOD

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MONIN MIDDLE EAST DMCC - Office 907, Jumeirah Business Centre 1 - Cluster G, Jumeirah Lake Towers - Dubai, UAE - +971 4 452 0600

ÂŠ MONIN - January 2016

Hall 2, Stand D2-17

Event preview

Les Vergers Boiron

Al Rawabi Dairy Company Dairy and juice manufacturer Al Rawabi Dairy Company has been exhibiting at Gulfood for the past five years. This year the company is looking forward to representing the dairy industry in the region, meeting new buyers and suppliers and exploring business opportunities. Al Rawabi had a successful 2015, with double digit growth (15%), both in sales volumes and revenues. Some major milestones in 2015 were entry into the Kuwait market, and the launch of a number of new products including multivitamin juice, latte macchiato and cappuccino products, and long life milk of plain and flavoured varieties. Al Rawabi also recently launched a range of new cheeses and hopes to expand its cheese portfolio further over the coming year.

On Show • long-life milk, iced coffee, jarred cheese • Farm Tours Visit Al Rawabi Dairy Company in

hall 4, stand B4-21

Les Vergers Boiron manufactures frozen fruit, fruit and vegetable purees, coulis and semi-candied products, and prides itself in having offered clients high quality, consistent products for more than 40 years in 70+ countries. The company attends Gulfood every year with its distributor Chef Middle East to establish new contacts and business opportunities with like-minded professionals. This year, Les Vergers Boiron hopes to entice chefs, caterers, pastry chefs and bartenders to its stand to sample the latest products in its portfolio.

On Show • Semi-candied lemons and oranges have a more intense, less sweet fruit flavour and are softer, with a more appealing texture and higher vitamin content than fresh fruit, according to Les Vergers Boiron. Visit Les Vergers Boiron in hall

4, stand A4-34 (Chef Middle East)

Del Monte Foods

Del Monte Foods is looking to stay ahead of the game this year, altering its products and services to tie in with an increasing consumer demand for more healthconscious food and beverage choices. The company continues to launch new products and line extensions, including its fresh-cut fruit and vegetable range, and the recently launched green juice. It is also looking to highlight its growing involvement in farming operations in the region, with fresh produce, and off-soil technology. The food and beverage producer already has farms in the UAE and Turkey and will soon open two more in Jordan and Saudi Arabia.

On Show Fresh-cut fruit and vegetables - In addition to showcasing its frozen and canned goods, Del Monte will this year focus on its healthy options, including fresh-cut fruit and vegetable ranges. Farming operations – Del Monte is introducing new off-soil farming techniques, and will soon open two new farms in Saudi Arabia and Jordan. Visit Del Monte at 26

Catering NEWS ME February 2016

concourse 2, stand CCM-21

Valrhona, Aux Sources du Grand Chocolat

Valrhona is a French chocolatier that has been providing exceptional chocolate since 1922. Created by and for pastry makers, Valrhona has dedicated all its expertise, high standards and passion to culinary professionals, making each taste an exceptional experience. Chosen by the world’s most prestigious chefs and craftsmen for its vast range of aromas continually enhanced by innovation, Valrhona’s ambition is to broaden people’s culinary horizons by offering a variety of unique and recognizable chocolate flavors, in an effort to continuously create more pleasure and excitement. 26600 Tain l’Hermitage - FRANCE valrhonapro.com

Event preview

Monin Middle East DMCC Monin Middle East prides itself in offering authentic flavouring products for beverage and culinary partners worldwide. The company is currently focusing on presenting new flavours to the market, and introducing added-value services to its clients. It has recently opened a studio in Dubai, which presents new opportunities to provide training to F&B professionals in the emirate. The company exhibited at Gulfood in 2014 and 2015, and is delighted to return to the show for a third year. In 2016, Monin looks forward to highlighting its new flavours and meeting with valued clients and potential new partners. Visit Monin Middle East DMCC in

hall 2, stand 2 - D17 Gourmet house

Intermetal Established in 1989, Intermetal, a member of Harwal Group, specialises in the design and manufacture of quality and durable contract furniture for indoor and outdoor use. The company’s product line includes furniture for restaurants, banqueting, outdoor areas, hotel rooms and offices. Its manufacturing facility in Dubai is equipped with CNC bending and routing machines, robotic welding, powder coating and chrome plating lines and upholstery. Recently, Intermetal has expanded its operations with joinery for woodworking. Aside from offering quality and durable products, an experienced in-house design team works with customers to provide bespoke solutions to meet exact requirements and specifications. The team is on hand to provide layouts to ensure the proper selection of furniture and utilisation of space.

On Show • Jazz - a stacking aluminum chair collection • DuraLite - a range of folding banquet tables that are light in weight, but not in stature • The Dining Pod - a new dining furniture concept and mustsee product • Organic Restaurant Collection - a compilation of sustainable furniture. • FSC certified products Visit Intermetal in Za’abeel

Gourmet House produces a number of gourmet products such as caviar, saffron, truffles and olive oil. This year, the company will be launching new salmon marinades, created by its salmon specialist, and it will also introduce new caviar products. Gourmet House is looking forward to driving product awareness of its high quality gourmet food products at Gulfood 2016. Visit Gourmet House in hall 28

Catering NEWS ME February 2016

4, stand 410

hall 1, stand Z1 – A34

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Event preview ScanBox Thermoproducts Bahraja General Trading LLC

Prochile According to Chilean food producer, ProChile, total food related exports from Chile to the UAE amounted to $63.5 million in 2014. In 2015, certain food exports grew significantly, such as pears (185%), frozen fruit and vegetables (140%) and Chilean sea bass (77%). This year, ProChile will showcase its nuts, dried fruits, and gourmet products, and visitors will have the chance to sample these. This will be ProChile’s 10th year exhibiting at Gulfood.

On Show • Natural detox snacks • Gourmet sauces (bell pepper, onion and seaweed) • Organic juices • Mint honey and cinnamon honey Visit ProChile in hall

3, stand G3-29

Bahraja General Trading manufactures insulated transport carts for the professional handling of food. At Gulfood, the company will be targeting hotels, catering companies, hospitals and other customers requiring the transport or short-term holding of hot and cold cooked food. The ScanBox cart keeps food temperature stable to ensure it doesn’t lose quality from kitchen to table. Scanbox has been exhibiting at Gulfood since 2011, and this year looks forward to showcasing a number of new products and marketing materials. This year the company has just welcomed new sales manager Robert Wall to the team, and is launching a new set-up in the UAE with Bahraja as its exclusive partner. Visit ScanBox at

A. Ronai llc Hospitality tableware and uniform supplier, A. Ronai will showcase its entire collection at Gulfood 2016. “Browsing through the stand our visitors can take the opportunity to view the complete range with our usual competitive pricing and high level of service including stock holding,” said Ronai managing director Gavin Dodd. The company’s products cater mostly to the food and beverage industry across restaurants, cafes and hotels, while Ronai is also a supplier for Dnata and Dubai Airports. “Our aim is to cater to all industry needs; we have the principles of our major product lines in town throughout the duration of the show, allowing visitors to benefit from vast industry knowledge and meet with the full Ronai team,” added Dodd. Ronai has been exhibiting at Gulfood for the past 14 years, and has always found the exhibition to be very productive, and conducive to building long-term relationships. This year, Ronai is looking to find out how Gulf countries outside of the UAE are developing, in order to assess their requirements for 2016.

On Show • Products from all Ronai partners - Steelite International, Oneida, Genware, F. Dick Chefs Knives, Glass & Co. Burco and various other well-known trademarks. • The Uniforms by Ronai brand will feature strongly across the stand, allowing visitors to browse the range and appreciate the variety and quality of fabrics. The Uniforms by Ronai catalogue was a huge success last year and the company intends to expand on this in 2016. • A new range of wooden items from UK-based Row & Sons will be on show. • Barware collections and table presentation items are to be highlighted. Visit A. Ronai in Za’abeel hall, stand 1 - Z1-C25 30

Catering NEWS ME February 2016

stand Z-G41

Bridor de France Bridor de France will showcase its range of breads, pastries and viennoiserie at this year’s Gulfood. With products aimed at hotels, restaurants, cafes and retail outlets, Bridor is always striving to create innovative, consistent and healthy products. This year it will highlight its new, individually packed gluten-free range, and its new zaatar croissant.

On Show • Individually-packed gluten free range • New sandwich breads and viennoiseries • The zaatar croissant Visit Bridor de France in

hall 5, stand A5-30

%PXOUPXO %VCBJ

Event preview

Silver Fern Farms Beef and lamb supplier Silver Fern Farms will be displaying its selection of New Zealand grass fed beef and lamb, specifically its Premier Selection Reserve Beef, which is hand-graded to ensure consistency and quality every time. According to Silver Ferns, the meat is so special, that only four out of 100 animals are chosen to produce this product. With more consumers gravitating towards fresh, healthy solutions, Silver Fern Farms beef and lamb are 100% grass-fed on green pastures and roam freely. The company’s animals are natural with no added growth hormones or antibiotics. Additionally, all products are Halal certified. The company has exhibited at Gulfood before, but 2016 will be its first year back at the show for some time, and it is looking forward to partnering with New Zealand Trade and Enterprise to showcase the best of the country.

On Show Premier Selection Reserve Beef – this product is not new to restaurants and catering, but is being launched in retail outlets across the region. Visit Silver Fern Farms in Sheikh Rashid Hall, stand R-146

Sunbulah Group Founded in 1980, Saudi Arabia-based Sunbulah Group manufactures frozen pastry, vegetables, frozen processed meat, premium cheese and natural honey. The company’s USP is meeting the demands of the F&B industry by identifying consumer needs and transforming these into products. This year at Gulfood, Sunbulah Group is looking to strengthen its standing in Saudi Arabia and expand its presence in the wider GCC, and around the world.

On show The new Dessert puff pastry range Visit Sunbulah group in hall

7, stand C7-30

Küppersbusch Food Service Equipment Food service equipment manufacturer and supplier, Küppersbusch Food Service Equipment will exhibit its entire product portfolio of professional cooking appliances at Gulfood. This ranges from modular cooking technology, to individual cooking suites with continuous worktop surfaces and combi-steamers, mixer kettles and automatic cookers. "The market in the United Arab Emirates is growing steadily and has immense potential. Gulfood 2016 is the place to be – we will be represented as part of the German Pavilion," said Marc-Oliver Schneider, managing director of Küppersbusch Food Service Equipment. A regular exhibitor at Gulfood, Küppersbusch’s entire sales team consists of former chefs. The company therefore prides itself in its ability to understand chefs’ needs. With a view to boosting brand awareness in the Middle East, Küppersbusch believes Gulfood is the ideal stage for presenting its 140 years’ experience in producing food service equipment.

On Show • Premiumline tilting frying pan with 220l capacity - the horizontal large-scale catering technology is ideal for medium and large professional kitchens. • Mixer kettle with rapid cooling • Palmarium Mobile - the individual cooking suite on stable castors includes a mobile ventilation system. • ConvectAir2WAY Combi-steamer – the company now has its largest range of combi-steamers, and this particular product can be loaded from one side, and unloaded from the other. Visit Küppersbusch in hall 32

Catering NEWS ME February 2016

Z6 at stand E50

Event preview

Blue Ribbon LLC

Chocolaterie Monbana Chocolate manufacturer, Chocolaterie Monbana has a portfolio of chocolate and milkshake beverages, and prides itself in offering quality, flexibility and innovation. The company has a range of services, such as cocktail recipes for hotels and advice on special drink creations for cafes. At Gulfood 2016, the company will be exhibiting its hot chocolate powder range, milkshakes range and accompaniment products aimed at foodservice distributors. This year, Monbana wants to intensify development and awareness of its brand in the MENA region by finding new suppliers.

On Show • Hot chocolate powder range • Milkshakes range • Accompaniment products Visit Chocolaterie Monbana in the Trade Centre

Arena at booth S-L14

Blue Ribbon’s portfolio consists of chinaware, glassware, linen, hollowware and accessories. Targeting 5-star hotels, up-market restaurants and yachts, Blue Ribbon has been exhibiting at Gulfood since 2011. This year it will introduce a range of new products and is looking to attract serious buyers to its stand.

On Show • Astra Gold Glassware • Italesse glassware and banquet equipment from La Tavola Visit Blue Ribbon in

Zabeel Hall 1, stand Z1-C9

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Telephone: +971 56 480 6518 Email: ross@tgom.me

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website: www.pulsarfoodstuff.com / w w w . t g o m . m e February 2016 Catering NEWS ME

Event preview

Tegel Foods Ltd While New Zealand poultry supplier Tegel has been available in UAE shops for some time, the company is now making its debut in the foodservice industry, and this year will showcase its products for the first time at Gulfood. Tegel’s catering products are free flow frozen for convenience so that kitchen staff are able to defrost only what they need, which means zero waste, portion control and consistent yields. The company also offers products that are cooked and ready to thaw and serve. This range provides ease of service, reduces labour costs and eliminates the risks associated with undercooked chicken, with no compromise on quality. Tegel believes that customers are increasingly looking for naturally healthy and responsibly produced menu options and New Zealand’s temperate farming conditions and disease-free poultry status means Tegel and Rangitikei chickens have high standards of taste and quality. Additionally, the chickens are kept in free-range farming conditions, and have no added hormones.

On Show • Pure New Zealand premium chicken portfolio - includes whole chickens, portion controlled prime cuts, ready-toserve products, and fully cooked ready-to eat chicken rashers, shredded and sliced chicken. • Rangitikei corn fed free range whole chickens, portions and fillets – these sit well on à la carte menus, while the Tegel tenders, schnitzels, morsels and chicken steaks are well-suited to casual dining, bar snacks, quick service restaurants and catering menus. • Tegel fully cooked smoked, shredded and diced products - ready to eat once thawed and a valuable addition to salads, sandwiches, pizzas or pasta dishes Visit Tegel Foods in Sheikh Rashid Hall at the New Zealand stand (R-146)

International Foodstuffs Co. LLC (IFFCO)

Lainox Ali S.p.A

INSPIRING EXCELLENCE, TOGETHER

IFFCO specialises in bakery and foodservice for hotels, restaurants, catering businesses, cafes and quick-service restaurants. The company offers tailormade, cost-effective solutions for customers, and this year is looking to promote its latest products and services at Gulfood.

Lainox is a manufacturer of combisteamers, convection ovens and blast chillers, targeting hotels, restaurants, institutional catering companies and quick-service restaurants. The company this year will introduce new devices focused on energy saving, and which guarantee consistent food quality and reduce food costs. On display at the show, will be Just Duet, Neo, a blast chiller that becomes a holding cabinet or cooking tool as needed, Aroma and Compact ovens by Naboo and Naboo combi ovens.

Visit IFFCO at stands

Visit Lainox in Zabeel

715,721,B7-10,C7-10

Catering NEWS ME February 2016

stand Z5 – C38

Hall 5 at

Sanpellegrino S.p.A Sanpellegrino bottled natural mineral beverages will be on show at Gulfood 2016, in sparkling and still varieties. Alongside this, Sanpellegrino will showcase its sparkling fruit beverages, and its new line of mocktails. “The range is aimed at discerning food enthusiasts, who value Italy as a reference for quality and lifestyle,” Sanpellegrino Middle East area manager, Luca Antonelli commented. The company has only exhibited once before at Gulfood, and looks forward to offering visitors another taste of Italy this time around.

On Show • Sanpellegrino sparkling natural mineral water. • Acqua Panna still natural mineral water. • Sanpellegrino sparkling fruit beverages, including the new mocktails range. Visit Sanpellegrino at the Nestle stand in Za’abeel plaza, in front of the salon culinaire

Coming together to share the same ingredient: passion. Visit us at 21 - 25 February 2016

DUBAI WORLD TRADE CENTER

HALL 2 C2-2

Boncafé Group of Companies: Singapore • Malaysia • Thailand • Cambodia • Hong Kong • United Arab Emirates

Event preview

EMF Emirates LLC

Muddle Me Equipment supplier Muddle Me has been exhibiting at Gulfood for 12 years, and this year is hoping to get customers up close and personal with its products, while showcasing a number of new launches to the market. Muddle Me’s interactive stand has three live demo areas and its equipment can be tested out on-site.

On show • Pacojet 2 food processor – a limited edition version will be available at the show. • Boss Vacuum - a new range of vacuum packing machines from Germany. • The 100% Chef 2016 range has just been announced and Muddle Me will be showcasing the new products along with some never-before-seen items scheduled for release later in the year. • The Slayer Espresso Plus series of coffee machines has just arrived and will be in operation at the stand. • The Compak grinder will be making its debut alongside the Slayer. Visit Muddle Me in hall 4, stand Z4-B18

Coffee Planet Coffee solutions provider Coffee Planet returns to Gulfood for the 10th year, and will once again demonstrate its wide product portfolio. From freshly roasted Arabica coffee beans to new single-serve capsules, equipment and maintenance support, Coffee Planet hopes to attract clients, old and new to its stand. In addition to a variety of products, visitors will be able to learn about Coffee Planet’s vending solutions and cafe and franchise models, while enjoying a freshly brewed coffee at the espresso bar. “We roast and pack our own coffee in Dubai, so we are able to serve freshly roasted coffee at a competitive price, while also fulfilling the ability to quickly respond to prominent coffee trends, as there is minimum lag in crop-tocup coffee journey,” said Coffee Planet managing director, Robert Jones. “Gulfood has proven to be the ideal platform to demonstrate our leading approach to coffee solutions, while facilitating new leads from various markets.”

On Show • Freshly roasted, Nespresso-compatible, single-serve capsules - produced in Dubai, Coffee Planet’s capsule range has been designed to offer the foodservice industry, offices and consumers the chance to enjoy Coffee Planet quality in a convenient format. The range is available in four distinct taste profiles and roast strengths. Visit Coffee Planet in 36

hall 2, stand G2 – 18

Catering NEWS ME February 2016

Confectionary, pastry and bakery ingredients supplier EMF Emirates offers a range of mainly European brands, from raw ingredients to the products needed for the last phase of decorating and personalisng a cake. The company targets startup businesses, and those looking to follow the latest industry confectionary and baking trends. EMF Emirates looks forwards to exhibiting a number of new products this year, and is looking to tap into current market demand for healthier products with natural ingredients. Having exhibited at Gulfood every year since its inception, the company will once again target existing and new suppliers, with the hope of providing opportunities for them to interact with other customers and visitors to the stand. Visit Emirates EMF in hall

4, stands E16/E18

No Preser vatives | No Palm O No Hydrog il Gluten Fr enated Fats ee | Lac tose Free

Showroom 3, Sh Ahmed Bin Juma Bldg. Sh. Zayed Road, Dubai, UAE | ABU DHABI | OMAN

Come & Visit us!

Hall 1-Al Mutaqua: Stand A1-34

Phone: + 971 4 3433478 Fax: +971 4 3433498 E-mail: info@lamarquise.ae - www.lamarquise.ae

21-25 February, 2016 Dubai World Trade Center

Event preview

La Marquise International La Marquise International is a GCC distributor of professional equipment, food and beverage products and ingredients for pastry, gelato, coffee and other non-alcoholic beverages. This year, the company will be showcasing its products for the horeca segment, and a number of services including shop fitting, menu creation, product training and 24/7 technical support. In response to consumer demand for more health conscious, affordable products, La Marquise has introduced a number of new concepts, which will be on display at Gulfood. “For La Marquise, 2016 is the 11th year at Gulfood,” said Olga Mirtova, La Marquise marketing manager. “It’s our major event of the year where we bring together all our partners and approach potential and existing clients with our combined expertise. “This year we look forward to meeting new clients and of course our existing customers, and sharing the latest company trends and innovations for the food and beverage, foodservice and hospitality equipment sectors,” she added.

On Show • Healthy Baking Concept - gluten free, lactose free, AZO colours - GMO - and palm oil-free ready mixes from Italy for pastry and gelato. The Palais du Chef line is for professionals, while the Madame Loulou range is devoted to the retail market. • Nordaq Fresh, a patent and eco-friendly water filtration system from Sweden allows companies to achieve good quality local water, which is kind to the environment and saves money. • GIG PRO 15 cocktail machine from Italy increases efficiency of operations, with cost-effective drinks of quality consistency. The machine can be linked up to an iPad, which can be used to automate drink production. Visit La Marquise in hall 1, Al Mutaqua, stands D1-41/47, 162, A1-33, A1-34, B1-34, D1-34

Sparrow International Sparrow International provides horeca equipment to the food service industry, and this year looks forward to presenting new brands and products across a range of equipment, accessories, ingredients and support services. The company’s mezzanine booth will be divided into three stations covering beverages, ice cream and pastry solutions, with live demonstrations and tastings. Sparrow International’s Dubai facilities have been developed to deliver logistics, training and maintenance support for the F&B industry. This same customer service model is being replicated at the company’s new branch in Saudi Arabia, with the objective of providing consistent, reliable support to customers there.

On Show • Rancilio Classe 5 and Classe 7 espresso machines. • Egro B.Y.O. (Be Your Own) fully automatic coffee machine. • “The One” futuristic chiller line from Hiber Italy. Visit Sparrow International in

hall 2, stand B2-18 38

Catering NEWS ME February 2016

Event preview

Julius Meinl An ambassador of Viennese coffeehouse culture since 1862, Julius Meinl has more than 150 years of expertise. Julius Meinl coffee beans are roasted and blended by specialists in Vienna, Austria and Vicenza, Italy. With various roasts, the Julius Meinl coffee assortment offers a diverse range to satisfy many tastes. Julius Meinl coffee has achieved significant growth in the Middle East and North Africa (MENA) region. With Merchant Star International as its exclusive distributor, Julius Meinl coffee is now present in more than 240 properties and outlets in the hotel, restaurant and cafe market in MENA. In addition to its coffee products, Julius Meinl offers barista training, after-sales service and certified technical support. The brand has been exhibiting at Gulfood since 2009 and this year is looking forward to launching and promoting its latest products for the region, and to presenting its philosophy to coffee experts and enthusiasts.

On Show â&#x20AC;˘ A wide range of premium coffee products, new tea assortments, coffee machines and equipment, and POS and gastronomy items. â&#x20AC;˘ Julius Meinl Inspresso Capsules - a Nespresso compatible capsule collection consisting of blends from Brasil, Columbia, Nicaragua, Honduras and East Africa. The capsule design brings out the best of the blends, and an oxygen barrier keeps the products fresh. Visit Julius Meinl in Sheikh Saeed 2 Hall at stand S2-B34

February 2016 Catering NEWS ME

NEWS

Industry experts have forecast showers of restaurants opening across the Middle East in 2016. But with the number of restaurants on the up and consumers becoming more in the know about what is, and what is not, a first-class experience, this year could prove the most challenging yet for owners and operators. Hannah Kassam reports.

Catering NEWS ME February 2016

Cover Story

f there is one thing diners across the Middle East can be certain of in 2016, it is that once again the year will pave the way for an array of new restaurants and dining experiences. Over the last year the likes of Londonbased brand Coya and New York celeb hotspot Catch opened in Dubai, while the DipnDip Chocolate cafe debuted in Qatar’s Medina Centrale. And from fine-dining to more casual and grab-and-go style experiences, it seemed no stone had been left unturned when it came to dining concepts. One thing is true; there is recently more creativity demonstrated in menu design and outlet layout. Concept designers across the Middle East are being pushed to come up with ideas able to compete at the very least on a regional scale. Market maturation “It is what I would summarise as market maturation,” asserts Naim Maadad, CEO of Gates Hospitality, the organisation behind the likes of Reform Social & Grill in Dubai. “Whereas previous years saw a monopoly of brands and Michelin-starred chefs driving the industry, the modern day trend is towards value, variety, comfort, location, accessibility, food and most importantly a professional culinary face behind the venue. Consumers are now much more educated and have a greater insight into what they want and need in their wholesome meal experience.” And the Middle East is quickly catching on to both global trends and service execution. While some regions are evolving quicker than most, possibly driven by growing expat populations and in part to a surge in tourist numbers, much of the GCC, including Saudi Arabia and Qatar, is not so far behind the west when it comes to delivering the latest on-trend offerings. Willi Elsener, founder of boutique hospitality F&B advisory firm, Bespoke, acknowledges each is at a certain stage in the restaurant evolution timeline; Saudi Arabia with its quick-service offerings; Qatar with its fine-dining options and the UAE with an ever-increasing focus on social-style dining. “We have to bear in mind that each country, even city, has its own dynamic. Additionally, we need to consider the make up of society in each country and behaviour patterns. In the Middle East, society is very

Edward Harvey, F&B strategy and concept director at Tricon Dubai, the firm behind the Forno Grill restaurant at the Seramis Intercontinental in Cairo.

“You and I as consumers, if we were to read something on the menu and it says fish and chips it needs to be fish and chips. If it says club sandwich, it needs to be a club sandwich – it cannot be something reinvented. The underlying bit is the consumer in 2016 is going to be looking for authenticity” edward harvey, tricon dubai much family orientated. People like to go out and dine as families or in groups. The new trend becoming apparent is social dining.” Social-dining style outlets he adds will continue to gain traction with the rise of millennials. One thing diners across the region are however, is spoilt for choice. According to Euromonitor International, by 2019 around 19,000 more F&B outlets are expected to open in the UAE alone - which at the end of 2014, already housed more than 6,000 outlets. The question is, how do diners choose the right option for them? Surely not all the restaurants across the region manage to achieve the level of footfall they truly want every day. The reality of the situation for restaurant operators is in fact grim, argues

The modern meal experience “Generally the concepts and restaurants are being delivered to the expat or affluent market. But the marketplace in terms of the consumer isn’t getting any bigger. There are just more and more people out there with restaurants, bars, new menu development, new drinks ideas, yet the actual market itself in terms of the consumer, is not expanding at anything like the rate of new projects. So there is a disconnect in terms of supply and demand; we are getting an oversupply, yet the demand remains stagnant.” What the surge in F&B outlets and the growing choice for consumers has meant however, is that diners in the Middle East have more discerning palates. Consumers have the power of choice and will “no longer accept second rate offers” as Harvey puts it. And the offer spans far beyond the food placed in front of the diner; it is in fact the entire “meal experience”. “In olden days, the brand name above the door would have ensured the success or failure of the business. Today, consumers are more educated. They demand a creative, individual meal experience and would not be attracted by a well-known brand so easily. It is not enough to just give a one-off meal experience that is heavenly. Every meal experience needs to be different and there needs to be consistency in delivery of service par excellence,” agrees Maadad. Of course, there are a number of “creative” dining options hitting the streets of the Middle East, particularly in terms of cuisine. Enrico Clementi, managing partner at Tribe Creators, which most recently designed The Scene at Dubai’s Pier 7 points to the rise of Peruvian cuisine in the UAE. But again Clementi stresses, it is less the cuisine itself and more the “packaging and positioning” of a concept that is driving innovation. Harvey addresses this point further; he does not believe there will be a surge in any particular type of cuisine. Yes, new trends are likely to come in - gourmet kebabs perhaps, a rising trend in the UK - but the success of any new concept is wholly dependent on its execution and delivery, and with February 2016 Catering NEWS ME

Cover Story

consumers across the region more clued up when it comes to eating out, authenticity, he says, is the way forward. “2016 is going to be a challenging year whereupon restaurant operators are going to have to sharpen their acts, look at their execution and ensure what they believe they are delivering, they are actually delivering and what the consumer perceives as the actual product is what is going to be delivered. “There are many different interpretations from a service and culinary perspective for what a consumer wants. Then there is the consumer himself, ordering what he wants and getting an item that doesn’t look anything like it should do. Chefs love to reinvent things or manipulate food ideas because they think they have to. You and I as consumers, if we were to read something on the menu and it says fish and chips, it needs to be fish and chips. If it says club sandwich, it needs to be a club sandwich – it cannot be something reinvented. The underlying bit is the consumer in 2016 is going to be looking for authenticity.” The whole package Clementi concedes, adding at present, restaurant owners and operators spend too much time focusing on competition. “There seems to be quite a lot of focus on understanding who the competition is and what they do right/wrong, but not enough research goes into the demographic element and what drives consumers to potentially dine in a restaurant. Ultimately, success needs to be a combination of both elements,” he says. Based on the need for authenticity and originality, industry experts argue one such concept that could really shine is the “homegrown” F&B outlet – one formed in the GCC - rather than copy/pasted, so to speak, from more developed foodie locations such as the UK and the US. Just Falafel has garnered international acclaim in recent years and since the launch of its first outlet in Abu Dhabi it has gone on to establish a presence in 18 countries globally. In Kuwait, Kashounat-Al-Bait, a traditional Kuwaiti food-based concept went on to open its third location in the country last summer at the 360 mall. “There’s been a huge trend towards home-grown, unique concepts especially in the UAE, Bahrain and Kuwait, which are able to compete and are already prov42

Catering NEWS ME February 2016

“There seems to be quite a lot of focus on understanding who the competition is and what they do right/wrong, but not enough research goes into the demographic element and what drives consumers to potentially dine in a restaurant” Enrico Clementi, tribe creators

“It will soon be time gone by that you can make a quick buck through developing a restaurant concept.” Daniel During, Thomas Klein

ing themselves against the big international brands, says Nicholas Couvaras of F&B Management consulting and advisory firm Kroma – whose client list boasts the likes of The Meat Co, Tribes and Eatgreek Kouzina. Daniel During, principal at Thomas Klein International, agrees home-grown is the way forward and urges restaurateurs and investors to exercise more “risk” and come up with their own concepts. “Plenty of concepts can do well in Dubai, and they don’t need to be imported from London or St Tropez.” One thing there certainly is no shortage of across the GCC is opportunity when it comes to F&B. Clementi believes there is a rising middle class across the region with higher disposable incomes, on the hunt for “informal, value driven” outlets. For Maadad, these could be in the form of coffee roasteries, local cuisine speciality outlets, and with the new middle class - predominantly made up of millennials that have a real interest in where their food comes from and what goes into it organic eateries. Again, how well any of these concepts do is determined by their delivery. “As long as the concept stakeholders ensure that they have consistent delivery of service aligned with a convenient and accessible location, great value for money, wide variety of menu content, impeccable quality, and outstanding creativity – the success of the business unit is a foregone conclusion”. A question that arises when it comes to looking at the “whole package” is the ownership model. The Middle East in recent times has presented an array of restaurant running styles. Franchised is one - usually the preferred choice for fast-food outlets, particularly ideas loaned from overseas, such as IHOP, TGIFs and Wagamamas. Then there is the owner-operated model, executed by the likes of Okku in Dubai. For Couvaras, the owner-operated model resonates well with consumers. “We are seeing a huge move toward owner-operator models where the owner is involved in the day-to-day running of the business. Consumers notice these things and that is what makes these brands different from the rest”. Such models are not only being favoured on the stand-alone restaurant scene. Clementi adds that even hotels across the region

Cover Story

are noticing the benefits of such models. “In the 'licensed segment' we see an increase in hotel owners wanting to either lease out space to restaurateurs or joint venture with them in order to provide that 'independent restaurant' experience to their customers,” - he says. Elsener agrees that hotels are increasingly leasing out space to third-party restaurateurs and chefs and allowing them to run the concept themselves. This, he says, will continue, as the beauty of independent operators is that they “create different dynamics to operate their restaurants”. But in countries like Saudi Arabia, the way the quick-service style has been embraced cannot go unmentioned. For Maadad, there is no hard and fast rule suggesting the owners have to be on the ground. How much do consumers actually pay attention to this? He predicts the “middle path” could be the Pan Asian style of dining – whether in fine dining or in quick service concepts. “As long as the concept delivers the key elements of location, service excellence, variety, consistency, creativity, price, and human interaction, they would become popular and preferred”, - he says. And there is the cost factor involved. During, referring to Dubai, says due to cost effectiveness the trend for investors putting the money into F&B concepts is still popular. “This is due to the extremely high costs involved in opening a restaurant in Dubai, and even higher property costs. The small chef patron/entrepreneur style so popular in Europe, the Americas and large cities of Asia such as Hong Kong and Tokyo - and the style many of today’s international chefs use - is regretfully not feasible in Dubai.” The franchise model is one such style that has operated across the region for a number of years. Celebrity chef Sanjeev Kapoor’s first franchise-run restaurant opened in Dubai about 20 years ago. Harvey cannot see that ownership style changing any time soon. “I think it will continue being typical cut and paste idea of finding western experiences. It is going to be the typical leasedlicensed model that will continue.” But he is hopeful going forward this could change, adding that while “some way away” the development of authentic, maybe French-style brasseries, that are financed,

researched and developed within the region and that shun the idea of cutting and pasting brands and models from countries with more developed restaurant industries, will be the way forward. “It will soon be time gone by that you can make a quick buck through developing a restaurant concept. Ideas will need to be well researched and strategies wellresourced before one continues in this market as there will be too many collapses and failures,” he asserts.

“Whereas previous years saw a monopoly of brands and Michelin-starred chefs driving the industry, the modern day trend is towards value, variety, comfort” Naim maadad, Gates Hospitality

“we need to consider the makeup of society in each country and behaviour patterns. In the Middle East, society is very much family orientated.” Willi Elsener, Bespoke

The next big thing According to statistics from the Gulf Labour Markets and Migration, between 2010 and March 2015, the population of the GCC stood at around 50.3 million people. Undeniably, that is many mouths to feed. In addition, with a constant in-flow of expats, a growing and increasingly affluent, youthful middle class, the opportunity presenting itself to restaurant operators is phenomenal. But one has to return to a previous argument; that is that each country within the GCC is at various stages when it comes to F&B knowledge and experience. While the UAE likely leads the way, having experienced a spectrum of dining options – whether QSRs, fine-dining or more recently, the rise of casual concepts - other parts of the region are still in their infancy. Take Saudi Arabia, where QSRs still dominate among its residents. So what is the next hotspot for restaurateurs to tap into? Indeed a question that has them divided. Saudi Arabia is the way to go for Clementi, which he insists has “the biggest growth potential in terms of the casual segment”. But the UAE, Qatar and Oman still offer good F&B investment opportunities that are perhaps “more focused and targeted” he adds. During’s money is still on Dubai, primarily based on the level of footfall the emirate receives through tourism. Moreover, Maadad agrees the UAE is still the “market leader” when it comes to the F&B industry. He bases this opinion however on the “wide mix of target audience in the city”. Beyond this, Maadad suggests the location – country-wise – is not necessarily the most important factor in determining success for an F&B concept in 2016. He returns to the idea of the “whole package”. February 2016 Catering NEWS ME

Cover Story

“The business definitely needs a professional to run the model with the right kind of focus and creativity it needs. There is certainly substantial growth potential for concept developers if they can deliver the right kind of product and service that the modern day consumer demands. As long as the brand, product and the client needs are aligned in terms of value, variety, location, accessibility, and consistency in service delivery – achieving market share would not be a difficult proposition for the business model to succeed”, Maadad says. Ultimately, authenticity and delivery of an F&B concept that focuses on all the unseen items on the plate – outlet design, service, consistency of delivery are what industry watchers believe will determine success in 2016. “Originality, localising to your market [are key],” argues Couvaras. “Gone are the days of the cookie cutter, shotgun approach. Building a sustainable operating model and partnering with the right people [is the way forward.]” The olden-day approach of “making a quick buck” is also a mindset which needs to quickly change, adds Harvey. He refers to the likes of La Petit Maison, or Zuma, which he applauds as “exceptional examples of product and service execution”. “You pay a fortune, but what you get is the real deal. Here there is a mindset where the business model is to make the return on investment as quickly as possible.” The end result he warns is panicstricken owners and operators: “Something has got to give when the consumer is not walking through the door and the gain and business of successful operations is never to compromise. If there is an issue, you need to rethink the concept, but don’t reinvent dishes; don’t change the fish out of fish and chips to plaice because that’s not what it should be and will result in disgruntled consumers. “The market at the moment is focusing purely and driving as much cash as possible, less on what the consumer expectation is. It comes back to authenticy in service as well as the food production and also the whole meal experience. Delivery of any operation in the marketplace is extremely difficult and it is not done on a whim. Out here there is a lot done on a whim and a passion without 44

Catering NEWS ME February 2016

New for 2016 • Burger & Lobster – Dubai, 2016 • Lima – Dubai, early 2016 • Totora – Dubai, early 2016 • Smoking Doll – Dubai, Q3 2016 • Roberto’s Restaurant – Abu Dhabi, Q1 2016 • Arabesque, Sofitel Jeddah Corniche – Saudi Arabia, March 2016 • Sabai Thai, The Westin Doha Hotel & Spa – Qatar, Feb 2016 • Katsuya, Villagio Doha – Qatar, 2016 • Rendezvous Restaurant – Bahrain, Q1 2016 • Shake Shack, Muscat City Centre – Oman, 2016

“Gone are the days of the cookie cutter, shotgun approach. Building a sustainable operating model and partnering with the right people is the way forward” nicholas Couvaras, Kroma the proper research, market analysis or business case – without those, you are just licking your finger, putting it in the air, and hoping someone is going to walk through the door. If properly thought

out, researched, assessed in terms of the financials, there is no reason to say something won’t be a success. Out here in the Middle East, there is a significant lack of understanding of what’s required to deliver a successful experience”. Whether in or out of the Middle East for 2016 and beyond, one overwhelming fact is as consumers have unrestricted access to knowledge of existing restaurants, their menu, their service, and the power to read criticisms and be a restaurant’s critic with just a smartphone in their hand, the scene for owners and operators has never been tougher. Consumers can compare outlets and offerings within a matter of minutes. Elsener argues the key to a successful operation is to keep the focus simple. “The basics remain the same; it is a whole package - good food is a must, provide what people like, be yourself, have your own unique stamp on your restaurant and provide different touch points for the diners throughout their dining experience. Waiters need to be ambassadors for your restaurant, interactive with guests and friendly. And consistency is a must.” Most importantly, the fundamentals of boasting a successful operation in 2016 lie in thorough research and delivery being planned down to the final crumb.

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

JM Foods LLC is a private owned company, established in 1996 in Dubai, boasts an extensive variety of the finest produce sourced from leading brands across the globe. We are passionate in everything we do and take pride in our commitment to our ethos: Quality promised quality delivered. The repertoire of products comprise of fresh meats, seafood and shellfish, game and poultry, a selection of drinks, breads, pastries, cheeses, and gourmet ingredients. You can check out our full product range on our newly launched website www.jmfoodgulf.com which includes product information and pictures. We supply to leading hotel chains,

restaurants and caterers within the region. We also believe in supporting younger chefs within the industry and we support Emirates. We have a dedicated team of sales and product development staff who ensure the best possible service to our existing and expanding customers. Our logistics is made up of more than 25 vehicles serving our customers across the UAE, six days a week. Our corporate chef for product development and marketing has introduced many new support systems that differentiate our service levels to our competitors. We offer full support to our customers from front to back of house trainings. This enables us to give first hand support in areas of your day to day operations. Come visit our stand during Gulfood from 21 to 25 February, located in hall 6 stand number B6-19. We will be showcasing many of our brands and the newest and exclusive additions to our range. Brands such as Vittoria Coffee; Haco Swiss, Cattel cheeses and many more.

We are very excited to share with Catering News Middle East and its readers that we have just launched our own Gourmet Street Brand. We have a number of new products

suitable for Horeca and retail. The first of these products will be showcased during Gulfood, Such as organic par baked artisan breads and pastries. We have also launched our own online shop www.21gourmetstreet. com where you can order many of our products, to be delivered directly to your

Stand number: Hall 6 stand b6-19

Ridha Khachnaoui sales manager email: Ridha@jmfoodgulf.com

Mark Taquet corporate chef for product development and marketing

Maikel Cooke area sales manager Abu Dhabi and Al Ain

Venera Muradyan Key Account and brand manager

home. We will also run a Valentine’s Day competition on the website for the first 100 customers who register online. One lucky winner will receive a bouquet of roses and box of 21 Gourmet Street chocolates with their first purchase of goods, so hurry up and get registering now.

True aussie beef David Beatty: International Business Manager of Meat & Livestock Australia—MENA As one of the great food producing nations Australia has a much-deserved global reputation for clean, safe, delicious and nutritious halal red meat. Australian farmers provide a safe and secure source of quality beef and lamb that is exported to over 100 countries around the world and with a year round supply, demand for Australian red meat in the Middle East region continues to grow. Australia has world-class systems ensuring the very highest of standards as David Beatty, 46

Catering NEWS ME February 2016

International Business Manager of Meat & Livestock Australia—MENA, explains: “Australia has the best bio-security, food safety and technologically advanced processing systems in the world to ensure safe and secure production

of quality beef and lamb. Australia constantly has the consumer top of mind throughout the supply chain in making available clean and safe red meat. The halal integrity of Australia is respected globally with all export processing operations having to be registered under the Australian Government Approved Halal Program (AGAHP)". Year-on-year growth shows that premium product is high on the MENA menu with the UAE the second largest export market in the Middle East with a value of A$91 million.

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Jack’s creek beef Jacks creek also grows their own feed on farms located in the prime agricultural region of the Liverpool plains in New South Whales. The feed is a mix of specialized grains including wheat, corn and roughages which is then sent to the feeding lots for the cattle to feed on for a set period of time depending on which program please see below: Jacks Creek Beef: World’s Best Steak Producer in the world steak challenge 2015 Hyde Park, London. Jacks Creek beef has been with JM Foods since 2006 and are one of the market leaders for grain fed Certified 100% Black Angus Beef and F1 grade Wagyu . Jacks Creek is an Australian producer who has been producing top quality beef since 1947 and have been processing and exporting Halal beef to the United Arab Emirates to many of the top hotels, restaurants and retail outlets since we launched the brand almost 10 years ago. The Keys to success for the amazing quality of their beef has been the rigorous testing programs that are in place in Australia that allows Jacks Creek to provide premium quality beef cuts with strict specification guidelines that ensure that their cattle have the best marbling, slaughter weight and flavor as possible.

The premium Australian Angus brand: Marble score of 1 to 2 Jacks Creek Angus beef is derived from Angus cattle, grain fed for 120 days+ on a specially formulated high energy grain diet. The premium Australian 100% certified Black Angus brand: Marble score of 2 to 3+ Jacks Creek Black Angus beef is derived from superior Black Angus Cattle, grain fed for 150 days+ also on a specially formulated high energy grain diet. The cattle are only bred from the best bloodlines and are independently verified as being 100% Black Angus, having no added hormones and free from antibiotics. The premium Australian Wagyu brand: Marble score of 4 to 9+ Jacks Creek has led the field as one of the

first Australian companies to breed, grow, feed and process F1 Wagyu beef which is independently certified as being F1 Wagyu crossed with Black Angus. Also having no added hormones and free from antibiotics. Where can you find our products? Jacks Creek Beef can be found in many of the hotels and restaurants across the UAE and also many of the retail outlets where you will find our brand on many of the pre prepared beef cuts you see on the shelves in supermarkets such as Geant and Choitrams. You can ask when you visit your next favorite restaurant if they are serving Jacks Creek Beef and taste the quality for yourself or maybe ask your local butcher who can guide you to the best possible cut for a meal you plan to prepare for your family. What I can assure you as the corporate chef from JM Foods is you will immediately recognize the 3 key elements that makes jacks creek so desirable by our consumers is it will delight your senses due to its flavor, juiciness and tenderness and you can feel safe in knowing you are serving a product that has been produced as naturally as possible for your children and family.

Top Paddock Top paddock lamb from Meat Tender: Natural healthy and sustainable: Top Paddock Brand, producers of top quality Australian Halal lamb has been with JM Foods for the past three years. This grass fed range is sourced from Southern Australia where there is ample water and native pastures making it the ideal environment for grazing. The pastures in this land are packed with minerals and fibre providing the perfect natural conditions for growing world class lambs

which delivers excellent eating quality to our customers. Top Paddock lambs are second cross British and European fat lambs that have

grazed freely on Australia’s natural pastures of clover and rye grasses which results in the delicious subtly flavor you will experience when you taste this excellent product. Many Chefs Prefer this brand due to the consistent quality of the product as we are a market leader in lamb rack due to the loin size which gives the perfect cutlet size which is perfect for plate presentation in many of Dubai’s top fine dinning restaurants. Our lamb is free from Hormones and antibiotics which again gives great piece of mind to our customers as the product has grown naturally which enhances the flavor and texture to what a great roast lamb leg or lamb rack should taste like. February 2016 Catering NEWS ME

Menu On the

Today, the restaurant menu is regarded as a mission statement for a venue and getting it right is imperative. But how long should a menu be and who is responsible for its creation? Catering News ME debated the case at La Postreria on The Beach, in Dubai

Chef Rami

Patrick Lanteigne Jay Williams

Chef Tanios

Manoj Aswal Bilal Moustafa Lawrence Wells

Catering NEWS ME February 2016

IN ASSOCIATION WITH

What’s the typical lifespan of a menu and how often should it be changed? Wells: I base it on what’s moving and what’s not, what’s seasonal, and customer choice. Too much input can deter us. We must try to focus on products we sell and authenticity. I change menus around what’s selling, but I move items around before taking them off. Moustafa: It’s about sticking with the seasons and getting better quality ingredients. We change every four months to keep customers interested and coming through the door. Keep it fresh is the motto. Ibrahim: The lifetime of a dish depends on how well it’s selling. If the restaurant is packed then fine, but when footfall drops you look at the menu. Leave it alone as long as you are busy. Our menu has not changed for past 35 years and guests return again and again for the same things. We change no more than 10% depending on the requirement of customers or stock availability. Lanteigne: Three to four people should test a menu and the chef must get the right mix of food that goes on the menu for life. Wells: There is some difference between franchised and non-franchised and hotel based restaurants. Each has a different selling strategy and yearly calendar. As a franchised restaurant we have a yearly calendar and make changes every six months depending on what is moving. Around the world we have signatures and if it does not sell here it may sell elsewhere so we don’t touch it because it is a “signature”. For example, paella sells in Spain but not here. A Monte Christo sandwich, which is hugely popular in the US won’t be ordered more than five times a day in the UAE. We keep these dishes for at least three years because we don’t change our standards and we work on brand awareness. Aswal: We go with quality and availability in the market and what is moving or not to make changes every six months. We try all dishes out both with guests and in house before they appear on the menu. It’s not easy to change a menu every year and it costs a lot these days. Even for a Michelin star restaurant it’s not easy, but we must be flexible. Wells: There is the front of house and back of house combination. Often the front of house doesn’t understand the cuisine or

Forum

the authenticity of the food and so it’s difficult for them to sell. The menu must be worded right so the food sells itself. We have a new breed of chefs with different components and they can lose focus of what they are doing and not all cuisines work in all venues. I think the main key is the local people. In the UAE I want the Emiratis with the disposable income and we need a strategy to attract them in order to be successful. But franchises stay consistent and what works in over-saturated America blooms here. Williams: It depends on the type of food and type of outlet. You can’t talk about the life span of a menu without taking these factors into account. In our steakhouse we change once a month but in room dining changes only every six to 12 months. Steakhouse customers come week in week out and we need to give them new options. How long should you keep a signature dish on the menu? Moustafa: If it’s not selling just take it off; why wait half a year? Even though you may like it and feel it should be there it’s clearly not right for your guests. Wells: I went through three engineering cycles and most items stayed the same. A menu has to be long, so ingredients are used across several items. Let the chefs do what they do with full power. Khaled: You have to keep an ear out for the guests you can’t see from the kitchen. You have to visit the tables and listen to guest feedback as what a chef hears is different to what a waiter hears. Come with a smile and they will open up. Wells: A lot of chefs don’t do any research. If you cook classic you have to stay classic and don’t meddle with the dishes. Some take signature dishes and change them and take away from the core of the dish. My signatures are my creations. Khaled: How long we keep a signature is how long it remains a success. I see a signature as a big oak tree in the garden: it can’t be changed. Create something new in addition to keep flexibility. Ibrahim: Keep the tree but create an ambience around it and plant additional trees so the spotlight can shift and the menu becomes more varied. Lanteigne: Any dish should change as the customer requires.

Participants

Patrick Lanteigne executive chef, Movenpick Jumeirah Lakes Towers

Jay Williams executive chef, Westin

Manoj Aswal executive chef, Kempinski Ajman

Chef Khaled head chef, La Postreria

February 2016 Catering NEWS ME

IN ASSOCIATION WITH

Forum

Participants

Lawrence Wells head chef, Perry & Blackwelders

Bilal Moustafa head chef, Wafi Gourmet

Chef Rami chef de cuisine, Wafi Gourmet

Chef Tanios executive chef, La Postreria

Catering NEWS ME February 2016

In terms of produce, do you buy the best and create a menu around that or buy to fit the menu? Wells: We buy best of class, top quality, fully consistent, and it’s a little rough on the finances but customers are satisfied. I love local produce but you have to pick and choose in terms of consistency. Williams: It comes down to the pride of the chef – you don’t want to use substandard products. Use the best of best where you can. There is isn’t a major problem in Dubai as you can always get the best of the best because it’s mostly imported. Wells: I’ve eaten in some of the best places and sometime I taste nothing – no bond, no seasoning. You have to teach chefs how to taste. Williams: If you don’t know how to eat how can you expect to cook? Moustafa: Here they have no idea of the palate and no training in taste - even in something as basic as salting food. Khaled: Often we have built the menu before we look at the market availability, and sometimes the item we need is not avail-

able. But comparing five years back there is some progress in the market. Suppliers are increasing their prices but they are also offering more commitment to ensuring you have the right ingredients. We have ceased trade with several suppliers, for up to a year, for bad stock and unavailability, and we don’t accept suppliers in the office with less than 10 years’ experience. Williams: With everything imported sometimes it’s out of their control – we’ve had products pulled off the plane in customs making them impossible to source. We insist suppliers keep stocks for two months and sometimes they will even phone to see what stock I have in my fridges, being proactive in supplying to my needs. Wells: The suppliers should take chefs to the producers once a year. If you want the best you have to go yourself and check out products. Buy a six month supply in a bidding process and save a lot of money. Moustafa: As the chef you are the only one who understands what’s going on, the bean counters only know good price not quality. Williams: We are lucky as we have a great

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relationship with purchasing. They don’t question too much as long as price is reasonable and we have a good argument for the need. We also try to do contracts with suppliers and give forecasts based on the last six months so they know what stocks we need. Who should be involved in menu creation? Williams: Other opinions should be taken into account beyond that of the chef. You need to involve service with tastings as they know what the guests want. Wells: There is a difference between a celebrity chef, a chef, a veteran and a new breed. I can be firm but I believe in the chef and the chef’s creativity and experience. The rest need to understand what you are about. The customer is the only one to say if something is successful or not. It’s the customer who will buy it. It’s hard to be a chef today as there are too many layers – too many chefs spoil the broth! Lanteigne: The first step is the chef and then you take customer feedback into account and costings. Dishes must also be practical for the kitchen. Ibrahim: As a chef you are there every day, you know the concept the food, the cuisine, the entire menu not just one dish and you know what the customer wants. It’s my baby and as long as it sells the and plate comes back clean I’ll make it. Wells: I know everybody, I go to every table, I have a relationship with my guests; it’s a family, it’s a bond we build and they love it. I taste and create and my team duplicate. But I had to learn to listen, which I never did before Dubai. Ibrahim: Evolution is not one day. Throughout the year you are developing dishes. It is a continuous process. How important are health foods in a menu today? Williams: Customers demand healthier options, it’s the new fashion. Wells: For both healthy food and allergies we put icons on the menu, which will be mandatory soon, to highlight components and offering changes within a dish – such as gluten free, nut free, no cream, or switching pasta for rice. Soon we will be more like food scientists, food 52

Catering NEWS ME February 2016

It’s not easy to change a menu every year and it costs a lot these days. Even for a Michelin star restaurant it’s not easy” - Manoj Aswal technologist, food technicians. Allergies will dictate what we can or can’t have. In one way it inspires creativity but in another it’s the modernisation of a chef. Williams: We have separate menus for

each outlet driven by brands. We have separate super food menus and at breakfast we have a healthy and organic station. Wells: It’s a lifestyle now. All our menus are like hospital lists. It’s not hard to implement or learn it’s just about awareness and helps you from getting bogged down with customer demands as its all spelt out on the menu and staff know exactly what they are selling. Health should run throughout the menu. Ibrahim: We have a “balance your day” option – offering sensitive or healthy food. It’s important to be proactive rather than reacting to a requirement. Moustafa: Healthier and lighter options allow you to build more into your menu and more interesting dishes. Lanteigne: Healthy food should be a separate section because the best food is not

IN ASSOCIATION WITH

healthy. We can’t sacrifice good food for health, so we should offer additional alternatives. It’s up to the guest to choose. How should chefs alert guests to possible allergens today? Williams: We have notes on the bottom of our menu to say alert us if you have any allergies as there is always a chance of cross contamination – we don’t trust the labels on ingredients we use. Wells: We label all the ingredients with a code at the bottom and it’s not too difficult, unless maybe you do Asian food with hundreds of ingredients. It’s not too difficult and it will become a law in Dubai soon. Lanteigne: I’ve never poisoned anyone or given anyone an allergic reaction in my career because I am conscious to label everything. I know my ingredients and anything than can cause a reaction I list, you can’t sneak a peanut

Forum

into a dish and expect everything to be ok. Ibrahim: First of all front of house need to be trained to know what is an allergy and what is a desire or taste preference to save us time in the kitchen. If we hear it’s an allergy we will go directly to the table and discuss with the customer what we can make. Wells: Years ago I learnt that labelling the products sold the products faster as the customer would know exactly what they were getting, whereas front house could not often understand what they were selling. How should a menu be printed and presented? Wells: A menu should be printed in-house so it can change freely. My ideal restaurant would say “Ingredients not fresh today so I’m not opening”. You should be able take out and throw in ingredients daily.

Ibrahim: In Dubai people want to see the dishes on a screen. Our customers come in with pictures on their phones from the internet and say this is what I want. But I still use the wooden block and it still sells, and I won’t look at changes until my customers demand it. It all comes down to how much money you have. Williams: I believe menus on tablets were a fad last year and now they are gone. What is wrong with a piece of paper? Wells: I believe menus are often too long. It should be one page or people lose focus of what they want. Comfort food is a little different as people are often in a rush and a picture helps to make their minds up. Williams: Sometimes you have brand standards that control the menu in terms of the house style of design, paper, and printing. But I prefer the basics.

February 2016 Catering NEWS ME

Catering NEWS ME February 2016

Décor

A taste of luxury

Part of Kempiski’s $100m, three year refurbishment project, the recently launched Olea and Noir merge 1920s glamour with touches of London and the Levant. To find out more, Catering News ME caught up with James Bassos, MD of interior designers Bassos Designs

hen it comes to making a splash in Dubai, the stakes are high to say the least and nothing raises stakes higher than anticipation. So when Kempinski Mall of The Emirates announced the completion of its three year $100m refurbishment project – which has seen the hotel become even more glamorous than it was upon opening a decade ago – the eyes of the emirate were watching. While the hotel now features five restaurants in total, as well as it’s well known Aspen by Kempinski and the relatively new Salero Tapas and Bodega, the temptation to introduce a totally new concept was too strong. Taking on the space that was formerly part bar lounge and part gym changing facitlities, Bassos Designs was commissioned

to create a luxurious lounge bar that would set “a new precedent” in design quality and service within the market. James Bassos, MD of Bassos Designs, explains: “The design takes visual cues from the 1920s art deco influences and focuses on the layering of spaces that create intimate lounge settings. The brief was developed by the owner through an independent brand consultant with input from the hotel operator. “The first item in approaching the brief was understanding the bench mark. We reviewed bar lounges internationally and also reviewed the potential in creating a destination bar that had a unique identity through the interior design concept. We also engaged with all stakeholders to achieve a solution to the brief that also encompassed the functional and operational

aspect as well,” he adds. Described as an homage to 1920s American speakeasy style, Noir comes across as more than just another lounge bar by combining influences from the Orient with a very Dubai approach to gold and velvet. It is the darker, far more seductive cousin of nouveau Lebanese restaurant, Olea, which boasts its own signature style and personality, but is still linked through the exterior terrace for alfresco dining and to the exterior lounge area of the bar. “There was also thought that the bar lounge of Noir may be used as a venue to go to after a dinner experience at Olea,” Bassos continues. Making an entrance “When the guest approaches Noir they will notice a discrete entry that creates a February 2016 Catering NEWS ME

Décor

A career in design James Bassos has designed and co-designed a range of bars and restaurants when working for large international design firms, including many of the signature restaurants and bars at Jumeirah Etihad Towers in Abu Dhabi. With his firm, Bassos Designs, James is currently engaged in some new restaurant and bistro designs in Bahrain, as well as having recently completed Noir. Drawing influence from the likes of Patricia Urquiola, Antonio Citterio and Eileen Gray, James says it is most important for design concepts to be “unique, and supportive of developing your own style within in your creative work.” sense of intrigue. The first impressions upon arriving is entering a luxurious rich environment that is moody and seductive. Luxurious and rich, yet sophisticated and comfortable are all elements that have been incorporated in the interior design,” Bassos explains. The 1,206sqm Noir comprises the Blue Room – a secluded space designed to replicate a private bespoke library – and a VIP space, which exudes a blue interior scheme. A strong nod to 1920’s deco design, set off by a piercing blue glass chandelier. A hand crafted cigar humidor is also on offer for perusal of the finest cigars from around the world. Next is a decorative lounge and bar, 56

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Kitchen equipment at Noir and Olea was supplied by TSSC which highlights bespoke artworks, custom sculptures and eclectic photography including limited edition prints from the critically acclaimed art and fashion photographers, Anke Linz and Andreas Oettinger. Luxurious fabrics and leathers have all been incorporated in the finishes and furnishings of the interiors, and include exclusive silk and embroidery wall papers sourced from Belgium, luxurious leathers from tanneries in Germany and rich velvets from Paris. A special effort has been made to source vintage chic curiosities from around the world, such as a stunning glass dome of rare exotic metal blue butterflies from South America and a glass decanter and port glass set from an English estate circa 1960s. Outside, the terrace has been decked out in a peacock pattern and features a custom – yet mostly redundant – fireplace, which nonetheless takes centre stage in the intimate space with views across Dubai. The

space also plays host to a multimedia projection unit that shows classic pop culture films in black and white. “In creating the design, our biggest challenge was the fact the lounge bar was designed and constructed whilst the hotel Kempinski was still in operational. This meant we had to try and cause as minimal disturbance as possible,” recalls Bassos. The design appears to combine many different scenes from around the world, scenes which in terms of aesthetics, are really starting to define this decade. Bassos elaborates: “The design captures the American speak easy movement of America in the 1920s. However, old school private London clubs also had an influence on the space with comfortable arm chairs and re-interpretation of the classic chesterfield leather lounge sofas. Some of the accessories have a Parisian feel also emulated with in the 1920s art deco period.”

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Case Study

The green supply chain Celebrating one year in the new Dubai Investment Park head office, 4Corners commercial director, Mike Walden, explains how the green supply chain is helping to reduce the carbon foot print of food supply by up to 90%

ver recent years, the delivery of F&B items from warehouse to restaurant or retail outlets has become highly romanticised with the use of wholesome, whitewashed marketing terms such as “farm to fork”. As a result, consumers and business partners alike have been largely unaware of the inefficiencies of the industry and the wide-ranging impacts, from congested roads to air pollution. Behind the scenes, the industry is one based on daily drop offs, using multiple vehicles, which are not always fit for purpose. Dubai-based food supplier 4Corners has made it a mission over recent years to attempt to reverse these trends, while educating the industry on how to increase efficiency and minimize costs. The firm even

undertook a six months study with the Emirates Academy of Hospitality Management, in order to develop a greater understanding of procurement and delivery and how the environmental impact of these can be reduced. Now aiming to re-shape the logistics of food supply across the UAE, the findings of the study were used to create a blueprint for a new warehouse and the wider F&B procurement business, with efficiency at the core of the operation. The firm located to the new facility a little over one year ago and now has data to support the claim that it can reduce the carbon footprint of F&B logistics by 90%. 4Corners commercial director, Mike Walden, says: “Our green supply chain is about doing all the right things to minimize the impact on the environment,

whilst ensuring the business operates as safely and efficiently as possible. “Our business model can remove 90% of the carbon footprint of the majority of food businesses, or non-food, across the UAE. It is a ‘one stop shop’, one order, one delivery, all products, and we operate our supply chain with all multi-temperature vehicles,” he adds. Today, as one of only two food distributors in the region to have the ISO 22000 accreditation and a Green Globe certification, 4Corners has received support from across the supply chain and industry. Walden adds: “The response from customers has been amazing, they literally have to see the facilities and the fact that we are doing a professional job to see we are committed to changing the face of the supply chain industry for food in the UAE. February 2016 Catering NEWS ME

Case study

“The facility and study behind it take into account so many aspects of the supply chain and there is nothing else like it in the UAE at the moment from a green perspective.” behind the initiative Features in the new warehouse include mobile racking, motion sensor lighting, electric-powered forklifts and electronic coding (see box). Walden elaborates: “Our new facility fully supports the green initiative from our warehouse management systems driving customer’s electronic ordering right through to night time deliveries; our customers can even see ‘live-stock’ of their products on their phones 24/7.” Investing a “significant”, albeit undisclosed, sum into the bespoke warehouse, Walden reports that there is “room to grow” in the new facilities and that operations will expand further in future. With 80 people already on the team and over 5,000 SKUs across ambient, frozen and chilled products, 4Corners has recently signed new contracts with 7-Eleven – the largest convenience store chain in the world with over 56,000 stores, for which 4Corners will supply over 1,800 products – Wendy’s and THEATRE by Rhodes at VOX Cinemas. Walden adds: “We now have over 20 trucks on the road, but we base our business on efficiency not number of trucks. All our vehicles have electronic tracking, are multi-temperature and operate 24/7, so we maximize vehicle utilisation.” While this initiative has been successful for 4Corners, Walden is still keen to see further advancements in F&B supply chains introduced by other companies. As detailed in the firm’s mission statement, there is a gap in the market to utilize product sourcing and supply chain expertise to the Middle East. In addition to the focus on sustainability, Walden and his team have also made it a core business value to bring greater transparency to the F&B supply chain, through more stringent procurement methods and business partnerships based on ethics, rather than favours. Looking towards the future for both this specific business model, as well as the implications for the wider industry, Walden 60

Catering NEWS ME February 2016

“What needs to happen next is the operators who can affect the environment, need to start doing something about it” concludes: “What needs to happen next is the [restaurant] operators who can affect the environment, need to start doing something about it. How many times have you seen 30 or 40 lorries queueing up to get into a hotel to deliver products that could arrive on one vehicle? “We have professional operators throughout our business, and our highly experienced team of quality assurance and warehousing and distribution executives make sure that our teams are educated on all aspects of the business, at all times.”

Integrating the Green Supply Chain Facilities in the 4Corners warehouse include: • Mobile racking • Motion sensor lighting • Recycled plastic pallets instead of wood • Ec-H20 water cleaning system that uses 70% less water • Euro 4 standard, low-emission, vehicles • Electric heating mats in freezers to prevent ice buildup • Electric forklifts producing zero harmful emissions • Electronic barcoding and goods delivery systems, to remove unnecessary paper from the supply chain

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The

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chef Itâ&#x20AC;&#x2122;s the 5-star dining experience that has left movie fans hungry for more: the perfect casting of silver screen and celebrity chef. Catering News ME catches up with VOX THEATRE F&B manager Michael Fahad to find out more about VOX THEATRE by Rhodes 62

Catering NEWS ME February 2016

Interview

o stranger to “world firsts”, when news hit that Dubai would be the first city in the region to pair fine dining with cinematic thrills, people didn’t know whether to roll their eyes or cheer in jubilation. When VOX THEATRE by Rhodes opened at the end of 2015 the initial reactions were mixed to say the least, but the success since has been of blockbuster proportions and plans are already in place to expand the concept. “Combining the best in cinema entertainment, comfort and technology, with a menu and dining experience prepared to Chef Gary’s standards has been an incredibly successful endeavor for us to date,” comments VOX THEATRE F&B manager Michael Fahad. He adds: “The VOX THEATRE by Rhodes concept is a milestone in our brand’s history and we are very excited by the opportunities that lie ahead for VOX, both in the region and on a global scale. For the moment, we are planning to launch the concept across the UAE, starting with Yas Mall and Nation Towers, Abu Dhabi, in 2016.” The concept is an upgrade on the Gold Class cinema experience and required a whole new location within Mall of The Emirates, becoming the flagship attraction of the 10 year old mall’s expansion, which opened to a fanfare late last year. Accommodating the additional dining capacity, seats are now punctuated with small tables and also feature a deeper recline. Fahad shares: “‘VOX THEATRE by Rhodes’ offers guests the opportunity to truly consolidate two of the world's most popular interests, film and food, and since we opened in September 2015, the figures have supported our initial business forecast with 85% of the session sold out in the first week of operation. The craving for this type of culinary cinema experience is seen through the dishes that are popular on the menu with the foie gras panini and the chicken and lobster tacos being firm favourites.” The potential is almost endless; while launch menus proved popular, the ability to pair menus to movies will see tailored experiences for the biggest blockbusters and a continued innovation of menus.

Some of the food available

Taste test Far from the first “dine in the dark” concept to grace Dubai, VOX THEATRE by Rhodes follows in the footsteps of Fairmont Dubai’s Noir, and the Parisian craze which kicked off the trend for vision limiting dinners, Dans Le Noir, which is largely credited as being the first such experience, back in 2004; since inspiring a number of similar experiences. The idea is also on brand for VOX, a cinema chain that in 2005 was the first in the region to launch the “luxury cinema” concept. With THEATRE, VOX is demonstrating that it continues to have its heart set on

bringing something new to an experience which itself is nearing its centenary. Positioned to the region’s insatiable appetite for luxury at every opportunity, Fahad explains: “The Middle East consumer has a very healthy appetite for luxury goods and services, and we hope to further cater to this growing market with ‘VOX THEATRE by Rhodes which is a world first in terms of a culinary cinema experience’. In fact, our guests here have continued to raise the bar in terms of expectations across many different service sectors and industries. “In terms of enhancing an experiential February 2016 Catering NEWS ME

Interview

Gary Rhodes on Theatre

The spacious seating

concept such as cinema we are incredibly pleased to now be in a position to elevate luxury as we know it to a higher level for our consumers. This is a concept that no other cinema chain has done before regionally. However it is not just a question of celebrity branding but of celebrity involvement as Gary Rhodes and his team bring a wealth of culinary knowledge to the concept,” he adds. Practically speaking When the concept was first announced many had questions about how exactly a cinema patron would be able to enjoy their dinner, firstly while engrossed in a film but, more importantly, without disturbing their fellow film fanatics with the usual ambient sounds of a restaurant. However Rhodes has managed to add an element of practicality to the menu by adapting dishes to be finger foods or forkonly creations, re-creating the at home experience, but in an elevated fashion. Commenting on Rhodes’ enthusiasm for the project, Fahad says: “Chef Gary Rhodes has been and will continue to be involved 64

Catering NEWS ME February 2016

in every aspect of our new ‘VOX THEATRE by Rhodes’ concept. Working with an industry leader such as Chef Gary has not only allowed us to expand our offering to customers across the UAE, it also gives us the opportunity to do it in the best possible way with the best in the business.” Instead of full sized burgers, the menu features sliders; each patty made on site, whether it’s the New York Deli Burger, a duck burger with a duck confit centre or the vegetarian option. Skewered meats, bite sized desserts and even a fois-gras mini-panini, served with a range of beverages from mocktails to milkshakes. It’s certainly a step up from “nacho cheese” warmed straight from the tin and glopped into a plastic tray. Fahad concludes: “Chef Gary is an award winning culinary icon and we’re very proud to partner with him and his team to bring this concept to life at VOX Cinemas. He has personally overseen every detail, from staff training to kitchen set up, cutlery design and menu preparations and he will continue to play a key role in ‘VOX THEATRE by Rhodes’.”

“The VOX THEATRE concept adds another edge to my career. I love restaurants, they have been my life, but venturing into another style of catering and feeding 600 to 700 people at once, is quite challenging. “We wanted to ensure everything was fresh to the customer and gave a whole new experience. “It’s not about everything being sophisticated but more the quality of the produce. We do a New York deli burger but I buy whole steak and we cut and mince it ourselves, then we make a shallot and mushroom reduction and shape the burgers by hand; thousands per week. The diners know it’s been made freshly by hand and I know it’s moist as you bite and it’s full of flavour. That excites me. “It was a challenge to create food to eat in the dark on your lap. It’s all about finger food, but not canapes – we had to put something more into it. It was a challenge to create a new repertoire of dishes that don’t need a knife and fork. It won’t make any mess or noise as you eat and it can be delivered discreetly without disturbing you or other guests. “We not fine dining but a fine eating experience and I think the prices are very competitive and fair.”

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The

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brand dna Manhal Naser, CEO and co-founder of AWJ Investments, outlines the company's expansion plans

Catering NEWS ME February 2016

Interview

WJ Investments is a fast-growing food and beverage holding group that explores popular Middle Eastern, Mediterranean and international flavours and develops them into successful restaurant concepts, such as the five it recently launched in Dubai, including Operation Falafel, Awani and Bahria. The concepts were conceived by AWJ’s top management, who possess more than 20 years of experience in the Middle Eastern food and beverage industry. Over the next five years, AWJ plans to travel and explore markets across Europe, North Africa and the USA, experimenting with tastes new and old. CEO and co-founder of AWJ Investments, Manhal Naser is a recognised expert in the F&B industry. He possesses a strong ability to develop F&B concepts that set new precedents for each market and category. A high performance leader with extensive MENA region experience, Naser has amassed vast commercial experience in consulting, concept creation, brand DNA adaptation, strategic management, market entry on regional and global levels, partnerships, system integration and driving performance change. Naser found 2015 was both a successful and a challenging year for AWJ Investments. He says: “That makes it a good year for us. We don’t base our perception of success solely on numbers or on outperforming other F&B players; it’s more about challenging ourselves in order to bring out the best. “One of the factors that has helped us to achieve a good trading year was the right positioning. When launching a restaurant brand, the focus shouldn’t be exclusively on the food; the concept and the offering need to be taken into consideration as well. We are constantly striving to bring new and unique offerings to customers, be it with our dishes or our services, which we continued to evolve this year. “Also, I believe behind every success story, there’s proper planning and solid brand DNA. We focus on presenting a complete offering - encompassing the food, ambience, atmosphere and overall service - and we’re looking to continue this throughout 2016 as well.” Compared to 2014, Naser has witnessed a significant growth in the business. Although there were a few challenges that came with the presence of increased competition in the market, Naser believes that several advan-

AWJ Investments launched Operation Falafel

tages, which worked to strengthen the position of AWJ, were the food, teams, and the scenic locations. He adds: “In this year, we’ve opened three new restaurants in beautiful locations across the UAE and are planning on launching four new ones in 2016.” In reflection, Naser witnessed a number of industry-wide trends in 2015, including the authenticity of food, the evolution of food trucks, and the decline of fine dining. He says: “Food is losing its authenticity. The food industry is witnessing an era of fusion, where many restaurants try to combine two different kinds of cuisines, in an attempt to provide consumers with different choices and taste experiences. While some view this as a revolutionary approach, somewhere along the lines of this culinary blending, the authenticity of food is lost, especially when it comes to traditional cuisine.” On the emergence of food trucks Naser comments: “As we progress towards the future, people are becoming increasingly mobile and food trucks are making food easily accessible to consumers. It’s a great new trend that’s picking up very well in the UAE, as it combines the essence of outdoor dining with the convenience of street food. It also involves no or minimal rent payment and is quite popular with the younger generations. And in contrast, the concept of fine dining is slowly shifting. Casual dining places have ramped up their offering, employing good

chefs and serving their food in pleasant, laidback surroundings, catering to diners’ demands. Combined with affordable prices and healthy offers, these ‘casual’ establishments are giving diners enjoyable and tasty food at relatively inexpensive costs.” One of the main trends predicted for 2016 is the continuation of integrated social interactions under what is commonly known in the industry as “buzz marketing”. Naser says: “For example, incorporating social media helps to build a buzz around any restaurant and often boosts attendance overall. Even having entertainment helps to enhance the dining experience for a consumer.” Naser looks forward to an adjustment in the rental prices of retail commercial units in the upcoming year, saying they are “quite high at the moment”. This would increase investment opportunities and would be a good push for start-ups looking to join the F&B market. “With a lot of projects already planned to enter the F&B market, this will make for an exciting 2016.” Having opened three new restaurants in 2015, AWJ is currently planning to sign an agreement to expand its Operation Falafel outlets in Qatar, and the group also secured its first franchise agreement in Qatar, which is set to launch in 2016. Coupled with further agreements in two new markets - details of which Nasser is keeping close to his chest - it looks like 2016 could be AWJ’s year. February 2016 Catering NEWS ME

NEWS

Catering NEWS ME February 2016

Interview

Celebrity chef Tom Aikens was in Dubai recently to oversee the opening of his family-friendly beachside diner Pots, Pans and Boards, and Michael Gordon was fortunate enough to meet the tearaway chef who was garnished with his first Michelin-star at just 26 years old

ots, Pans and Boards is the first restaurant in Dubai from UK Michelin-starred chef Tom Aikens, created especially for families and guests looking for a relaxed dining experience. Situated in The Beach complex, opposite Jumeirah Beach Residence in Dubai, Pots, Pans and Boards offers a sharing concept of starters, main courses and desserts, with seating for almost 300 covers both inside and out. Catering News ME went along to meet the man behind this unique concept - the high school dropout turned good - Tom Aitkens. Discussing the diner concept, Tom says: “We have been in planning for a year and half. The idea was to integrate the kitchen feel throughout the restaurant to keep it casual, which is why we have a wall of pots and pans, the dry store wall and the open kitchen.” With a father and grandfather in the wine industry, Tom discovered gastronomy and the central importance of food in his life at a very early age. The beginning “My culinary interest began at age 13. My mother was a very good home cook and my father was in the wine business, predominately travelling through France, so we did a lot of travelling at an early age. I also spent a lot of time in the garden with my mother picking vegetables and seeding crops from the age of eight. She made jams, chutneys and homemade bread, so we were very lucky. Tom left school at 16, with no qualifications, but was already convinced he would be a chef. “Living in Norwich, at the age of

13, I rang the local college and asked what qualifications were needed and they said to enrol on the catering course; detrimentally to my education, they said no qualifications were needed. So for the next three years I dropped out and didn’t bother with school,” he says. “My parents were horrified when the results came in and not impressed with my decision to become a chef. But they got used to it when I was in the top tier at college.” Enrolled at the Norwich City College Hotel School, Tom studied for the British 706 City and Guilds qualifications one and two from aged 16 to 18, before leaving to go to London. “When I started college as a twin, with my brother who is also a chef in New York now, we started on the same day and were interviewed by the same teacher. After five to six weeks that tutor came to me and said ‘we are watching you – you are very lucky to be on this course and if you weren’t a twin we wouldn’t have given you this course as we didn’t think you were good enough’. I said that’s fair but in ten years you will know me and know my name. I gave myself ten years in my mind to be head chef or to dream of having my own restaurant. “When I was 25 I got a call from a two [Michelin] starred restaurant I had previously worked for, to take over as the chef was leaving. At the age of 26 I took over and kept the two stars when the Michelin guide came out. So I sent that tutor a letter with a picture of me and my Michelin stars asking if he remembered me – but he never replied.” In fact, Tom began his career in a Mi-

February 2016 Catering NEWS ME

Interview

An interior shot of Pots, Pans and Boards

chelin-starred restaurant and has never looked back. Astonishingly, his first job after he left college was at Michelin-starred David Cavalier’s restaurant in Battersea, London. He says: “Back then, in 1988, there were only a few top restaurants in London - Marco Pierre White, the Roux brothers, Pierre Koffmann, Nico Ladenis - and it was impossible to get into any of them. “So I wrote off to 30 establishments and they all came back saying 'sorry we have nothing and you don’t have enough experience to work with us'. So I wrote off another 15 letters saying I would work for nothing until I had proven myself good enough to work in the kitchen, and I only got three replies. Two said no and David Cavalier in Battersea said yes and that was a one-Michelin-starred restaurant.” Aitkens worked for David for free for six months, getting by on the savings he had collected working in the glass houses back home, picking and packing fruit and vegetables, and eventually he was taken on and stayed with him for over a year. “It was the break I needed, and David 70

Catering NEWS ME February 2016

“If you look at Dubai ten years ago all the hotels had fine dining restaurants but now it’s becoming more of a family destination and people want more casual and informal types of dining” helped tremendously in furthering my career as he got me a job with Pierre Koffmann and from then on I was in. I went on to other Michelin-starred restaurants before going to France.” Whilst working for Pierre Koffman’s La Tante Claire in Chelsea, London, the restaurant gained a third Michelin star.

He also worked with Philip Britten at the Capital Hotel and as a sous chef at Pied à Terre in Charlotte Street, under Richard Neat and in Paris, with Joël Robuchon and Gerard Boyer at Reims. Gaining Recognition Some years later, Tom returned to the UK as head chef of Pied à Terre, where he became the youngest British chef ever awarded two Michelin stars, aged 26, and remained in charge of that restaurant for five years. In 2003, Aitkens opened his own restaurant in Chelsea, the eponymous Tom Aikens Restaurant, gaining one Michelin star status in its first nine months. On 12 January 2012, the Chelsea restaurant reopened following extensive renovations, before closing in January 2014 to be reopened in a more central London location in September this year. Tom's second restaurant, the brasseriestyle Tom’s Kitchen, opened in Chelsea in 2006, and in 2008 Tom opened the ill-fated Tom's Place which closed six months

Interview

later. But, in conjunction with Compass Group, Tom also launched Tom’s Terrace, Tom’s Deli and a second Tom’s Kitchen at Somerset House in September 2009 and in June 2013 he opened a 130-seater restaurant in Canary Wharf in the modern British Brasserie-style. For Tom it was important from an early age to have his own restaurant(s), as he explains: “It is about having independence. There is a significant difference between working for yourself and for other people. There is a massive difference in terms of management and responsibility and it’s a real test of you as a person. “Once you make that step-up to running a kitchen and then a business it’s a massive task. It’s about creating a good team around you that can help, in restaurants and kitchens it’s all about creating a good team to help you. That’s the one thing you learn the hard way. As a 26 year old you have a lot to prove and delegating is something you don’t understand because you want to do everything and think you are the only one qualified to do it. You become a bit of a control freak. “It was not until I realised I was being negative in the way I was working that I realised I had to relinquish some control as I was working myself into the ground. You expect everyone to be like you but there are not. Some have more ambition and some less but to see them shine and grow, you need to give them responsibility to learn from their own mistakes.” The Evolving F&B Market “Today, I enjoy conjuring up new concepts. That’s the nicest part of my job, creating new concepts from start to finish. The casual side of eating out is growing hugely, far more than high-end. People are now more into food then they ever were and are eating out far more often. “If you look at Dubai ten years ago, all the hotels had fine dining restaurants but now it's becoming more of a family destination and people want more casual and informal types of dining. “Having said that, I was in fine dining for a long time and will probably go back into it next year with a new fine dining restaurant in London, because that's what I’ve done since I was 18. Most recently, Tom opened his third res72

Catering NEWS ME February 2016

taurant in Hong Kong at the Pawn in Wan Chai, which will be a casual, informal dining experience, serving a mixture of British classics, brunch-style dishes and some of his more technically assembled creations. With a bar called the Botanicals bar and a roof garden, which Tom will use to create some of his dishes. In describing his new venture, Tom says: “I was asked to devise a new concept and nobody had done a pork concept despite the Chinese loving pork. It’s about doing research on who the customer is, and once they come in it’s about retaining them and having them return time and again.” Called The Fat Pig, the menu is broken down into methods of cooking from roasting to BBQ and steaming, poaching, frying and grilling. With fifteen different methods of cooking in all, there are one or two dishes in each category. Each serving is a small tapas-style dish, so to cater for 200 diners the chefs would have to prepare over 800 dishes. He adds: “In Hong Kong you can use a whole host of unpronounceable ingredients, and this makes cooking fun. It’s all trial and error and back to the drawing board if it doesn’t work. I still love cooking and have the scars to prove it. I still get a huge kick out of it. Particularly when I’m doing a new menu or new dishes. “But at home I like simple food like shepherd's pie, macaroni cheese or a good steak. When on holiday we go to France and I do a BBQ outside with great rib eye steak, homemade cut chips and béarnaise sauce and it’s a treat made in heaven. When I die it will be my last meal.” Tom is a dedicated family man, married with two daughters aged two and four. Speaking about the relationship with his twin brother, Tom says: “He went off to America at 23 years old and he and I are quite different in our styles of cooking. He is more gastro pub style whereas I’m mainly fine dining. But he came to help open Tom’s Kitchen in 2006, and that was the only time we’ve worked together. We get on very well and are alike in many ways – he too is very hard-working. I would definitely like to work with him again so we will see.” For the time being, Tom says he has a couple of projects in the pipeline under negotiation, which are Asia and Middle East orientated.

Outside the kitchen Tom has written three books; Cooking (2006), Fish (2008), and Easy (2011), and has collaborated with designer David Linley on a range of kitchenware. He has made several television appearances, including a stint as one of the four Iron Chefs in Iron Chef UK on Channel 4 television. He has appeared on Market Kitchen on the UK Good Food Channel as well as on Great British Menu in 2011 and 2013. Tom also appeared in a few episodes of the award-winning television show Great Chefs of the World. Tom remains an avid sportsman and has a great passion for cycling. He has entered races including the Marmotte, Luc Alphand and the Etape de Tour up Mount Ventoux. In addition to participating in several London Marathons, he also completed the Marathon des Sables in 2010, running six marathons across the Sahara desert in five days to raise money for Facing Africa. Tom was a part of the 2012 Ambassador Programme for the BOA and assisted with raising funds for Team GB. In 2012, Tom was honoured to be selected as a Torch Bearer for the London Olympics and carried the Olympic Torch through the streets of Chelsea. Tom admires people who strive to achieve their goals. He says: “I admire sports people and conquerors like those that climb Everest or go to the North Pole – those crazy people that push the boundaries of physical and mental strength. Those courageous people, including those in the army, are far more admirable to me than someone famous.”

Interview

Build It and They

Will Come As The Counter burger chain expands into its second outlet in Dubai Mall, Catering News ME meets the pioneer behind this build-your-own brand 74

Catering NEWS ME February 2016

Interview

ver since it burst onto the casual dining scene in 2013 in California, USA, The Counter has developed a reputation for custom-built burgers. A full-service restaurant in the casual dining segment, the brand distinguishes itself in the market place by offering an unrivalled selection of toppings and relishes, with its comprehensive selection of delicious additions allowing for more than one million different burger combinations. No two burgers at The Counter need ever be the same. The Counter’s extensive list of ingredients includes four proteins - with hormone and antibiotic-free Angus beef - 30 toppings, 24 sauces and four types of bun. The Counter caters for all lifestyles, from discerning health-seekers and vegetarians to meat lovers looking for the juiciest, tastiest food on the go, while encouraging diners in the UAE to change the way they think about burgers. Following the success of its debut at The Beach, Jumeirah Beach Residence, the second outlet for the brand opened late last year in The Dubai Mall. “Dubai has been great to us, and we are thrilled to continue working with Americana as we launch these 40 new stores across the MENA region and in London,” said Craig Albert, co-CEO of The Counter. To mark the opening of the new Dubai store, Catering News ME sat down to build a burger with the man behind the brand: founder and co-CEO, Jeff Weinstein. When and where did the The Counter journey begin? The Counter burst on to the USA’s casual dining scene in 2003 with the first outlet opening in Santa Monica, California. Since then, the brand has come a long way and now operates around 50 outlets across the world. The Counter is now firmly established in the UAE, where it is attracting an enthusiastic clientele of burger lovers who are enjoying its premium taste offerings and second-to-none freedom to create the ultimate bespoke burger creation. In terms of global burger brands where does The Counter sit in terms of size, spread and profitability? It is well-known that the large, established names in the industry are experiencing a drop in profits. Perhaps what is the best

Jeff Weinstein, founder and second co-CEO

known burger brand [McDonalds] posted losses of 13% for the second quarter of 2015, leading it to release a statement that it would stop using chicken raised with human antibiotics. The Counter, by contrast, continues to return a profit. We attribute this to casual diners becoming more discerning with their choices and requesting a premium product. Our patties, for example, are already made with hormone and antibiotic-free Angus beef. Our corporate philosophy of using only the highest quality, freshest ingredients

sees us pioneering the new trend towards healthy burger eating and this has been reflected in our bottom line. How did you tailor The Counter to the UAE market? There were no major requirements for us to tailor our concept to the UAE market and accommodate a move into its food and beverage landscape. Of course we fully submit to the cultural identity of Dubai, but as the most cosmopolitan metropolis in the region, patrons in the city appreciate the February 2016 Catering NEWS ME

Interview

same standards that are found in our international outlets. It means that our concept was able to find a natural home here. How successful was your first store in Dubai, compared to other debuts? The Counter at The Beach has been a runaway success. We opened this inaugural outlet following extensive market research that revealed that although the food and beverage market was saturated with burger brands, none had the USP of The Counter. Our research also showed that there was an increasing desire from consumers for a premium quality burger that was both a healthier option and offered a greater degree of choice. It was always the case that this first restaurant was going to ‘test the water’ and we are delighted to say that its success since opening in 2013 has enabled us to expand to The Dubai Mall. Why did you choose Dubai Mall as your second location? We think that The Dubai Mall is a terrific location for our brand. It has visibility, access, and foot traffic that is second-tonone. It is easy to see why the destination is so popular. It is the world’s biggest mall, with the world’s largest fountain and situated next to the world’s tallest building. It acts as a huge pull for both tourists and residents and is a particularly strong draw for visitors in the summer months. The opportunity to open The Counter at The Dubai Mall was therefore something we simply couldn’t pass by. Who is your franchisee partner in the UAE and how far geographically does the relationship extend? Our franchise partner is Americana Group and our partnership with The Counter covers the entire MENA territory, with the exception of Saudi Arabia. What plans does this partner have for the brand in the UAE and GCC? We will shortly be opening in Bahrain and have a strategy for expansion across the region as long as our revenue supports 76

Catering NEWS ME February 2016

The Counter's second branch in Dubai, at Dubai Mall growth, which it has been comfortably doing up to this point. We intend to continue growing as long as we can find more great locations and more great people to execute our concept. With more than 50 brands of burger restaurants how do you compete and does the level of competition concern you? We stand out above the rest because of our unique offering proposition, which has two main components. Firstly there is customisation, meaning that you get to build your own burger. Secondly there is the quality of our ingredients, with our all natural, hormone-free, antibiotic-free beef, all natural chicken, and a veggie burger made with 11 different vegetables. We also offer a tuna burger and a shrimp burger, with all our offerings created from fresh produce and ingredients.

With growing health considerations, do you offer a contingency for healthy eating? We are well ahead of the curve on this, with our comprehensive array of offerings meaning that you can eat as healthily as you would like. Gluten-free options are available if desired. Our whole concept is about choice, so we are able to appeal to everyone's likes and dietary needs. The quality of our products means that we are a healthier burger restaurant, if not the healthiest. Finally, what is your ideal burger recipe? Take a look at the menu - how could I possibly have just one favourite? The high quality ingredient choices of five proteins, 15 cheeses, 44 toppings, 24 unique sauces and seven types of buns means that the beauty of The Counter is that whatever you build becomes your favourite… until you try another combination!

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C at e r i n g to

change Although a relatively new company, Dynamic Hospitality is looking to compete with the region's major players in an effort to streamline the regionâ&#x20AC;&#x2122;s catering scene, as Michael Gordon discovers

Catering NEWS ME February 2016

Interview

ynamic Hospitality is part of the Al Aroud Group, handling its investments into the food and beverage industry, with the aim of bringing leading multinational brands into the UAE and GCC region to leverage market opportunities. The group is owned by Saleh Al Aroud, a Russian/Syrian entrepreneur, who is also chairperson of the Russian Business Council. â&#x20AC;&#x153;He runs the group as a family business, and is a very particular person and picky over any menu changes, insisting on several tastings,â&#x20AC;? says Zaid Al Hachem, sales manager, Dynamic Hospitality. As a business conglomerate the Al Aroud Group includes airline, information technology, financial services, and travel solutions, and in early 2013 it announced its expansion into the F&B industry, through Dynamic Hospitality. At that moment it launched seven franchised restaurants in the UAE, beginning with La Postreria in Souk Al Bahar. Franchised from Spain this Spanish/Mediterranean style diner soon expanded to Citywalk, Downtown Dubai, and then The Beach, opposite Jumeirah Beach Residence in Dubai Marina. This cosy family diner has a homely feel and specialises in handmade creations, such as sauces, jams and paellas. Also upon launch, the group franchised a restaurant from Turkey, called Tike, an American/Irish diner called Benigans and a frozen yoghurt business called Earth Fruit Yoghurt. Franchised from the US, and serving casual food like burgers, steaks and quesadillas, in big Irish portions, Dynamic operates a Benigans outlet in the Boulevard, Downtown Dubai, and another in the Sahara Mall, Sharjah. With a GCC-wide franchise agreement, there are plans to take Benigans to Bahrain and Qatar, along with its USfranchised Earth Fruit Yoghurt franchise, which is currently limited to Citywalk and Sahara Mall. This year, Dynamic is also rolling out Earth Fruit Yoghurt kiosks into universities across the UAE, selling healthy options like lettuce wraps. Late last year, Dynamic also took the franchise for Bateel for the Eastern Europe region, opening in Moscow and Kazan in Russia. However, this will likely be the last franchise brand Dynamic buys into, as going forward, it plans to develop and build

The Bennigan's team in Dubai

February 2016 Catering NEWS ME

Interview

“Once the system is complete, customers will be able to interact with contracts, agreements, and invoices, to tailor menus, choose staff and even see the background of all staff available online” its own brand. Zaid explains: “The first will be along the style of oriental, authentic home cooked food in pots and jars, to launch in the UAE. “We have a few locations with an eye on for launch in 2017. We are looking at a high-end three-storey villa restaurant serving fusion food with a Mediterranean twist.” Two years ago, Dynamic also launched its own catering company. Dynamic Catering, which does both corporate and residential functions, covering 2,000 meals per day and is in direct competition with some of the emirate's major hotels, according to Zaid. With the turn of 2016, the company plans to shift the focus of the catering business to offer a more unique and organic food delivery concept, with banana leaf plates and jam jar glasses. While Dynamic Catering will retain its elegant, 5-star, white glove service, it will adapt more creative, natural serving platters and an 'organic' look. Zaid says Dynamic Catering will also launch an online platform to make it as easy to book catering as reserving a hotel room. “This portal was supposed to launch in November but we are still working out the bugs. Once the system is complete, customers will be able to interact with contracts, agreements, and invoices, to tailor menus, choose staff and even see the background of all staff available online. “We want to change the entire catering scene in the UAE. Requesting catering can take three to four days to finalise at the moment, but with our online ordering we will ease that out. Going forward we will franchise our catering business, via partnerships, in Bahrain.” 80

Catering NEWS ME February 2016

Bennigan's Dubai

Meet the Supplier

L a M a r q u i s e I n t e r n at i o n a l Olga Mirtova, marketing manager, La Marquise International discusses the company’s growth plans and top of the range F&B product offerings available to the hospitality industry Can you tell us about the company history of La Marquise International? La Marquise International is a leading distributor of professional equipment, food and beverage products and ingredients for the pastry, bakery and gelato industries in the UAE. The company was first established in 2002 as part of the F&B division of Bu Haleeba Group, a dynamic corporation with over 30 business that have operated WMF Espresso machine, supplied by La Marquise International in the UAE since 1984. Today La Marquise International represents over 20 prestigious brands from Italy, France, Germany, Sweden and the USA. With exclusive brands in our portfolio such as WMF, La Cimbali, MEC3, 1883 Routin Maison and Pellini. La Marquise International is more than just a distributor, it’s a business partner in supporting clients all over the region from shop fit outs to menu design. What products and services do you provide to the hospitality industry? We mainly supply gelato, pastry and bakery products alongside coffee and non-alcoholic beverages to the industry. Here we provide complete solutions, starting with the products and equipment, followed by outlet fittings suggestions and robust after sales support, including comprehensive training, menu creation service and 24/7 technical support. Which are the most popular products in your portfolio? Fully automatic coffee machines from Germany – WMF; traditional espresso machines from Italy, La Cimbali; professional Gelato ingredients from Italy, MEC3; professional pastry, bakery and chocolate ingredients from Italy, IRCA; premium quality syrups from France, 1883 Maison Routin. Can you list five of your hospitality clients? We supply to Rotana Hotels and Resorts, Marriott International, Jumeirah Group, Emirates Flight Catering and Olayan Group, among others. Describe some of your recent projects. We kitted out Royal Catering kitchens with our Irinox shock freezers and we fully equipped seven new outlets of a French Bakery, in addition to pastry and cakes displays at Jumeirah Beach Hotel Dubai. How well did your company perform over the last year? We closed 2015 with a 22% increase in revenue growth. What growth do you anticipate to see over the next 12 months? Our business objectives for 2016 is to double our turnover from 2015. This will be achieved through newly established office in Abu Dhabi and the opening of La Marquise in Qatar and Oman during the first quarter of 2016.

Catering NEWS ME February 2016

The cocktail machine Gig Pro 15

The latest innovations brought to the market by La Marquise: Healthy baking concepts: Gluten free, lactose free, AZO colours, GMO and palm oil free ready mixes for pastries, baked goods and gelato from Italy. The Palais du Chef line is ideally for professional chefs, whilst Madame Loulou is dedicated to the retail market. Our unique patented and ecofriendly water filtration system from Sweden – Nordaq Fresh which works as local tap water passes through filter system, which removes impurities and unwanted flavours, while retaining natural salts and minerals for a neutral, balanced and rounded taste. Our WMF ESPRESSO machine contains all of the features of an automatic machine inside the form of a traditional espresso machine. The whole process is characterised by complete reliability and constantly highquality coffee – without the need for any time-consuming and costly training. The Cocktail Machine GIG PRO 15 from Italy is a simple and intuitive management interface used through an app, you can quickly make cocktails: the doses are made in accordance with the recipe and are accurate to the milliliter: no matter if you make one or 100 cocktails, they will always be exactly the same.

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16 March 2016, Burj Al Arab, Dubai GRIF 2016 will host the inaugural Global Restaurant Awards through partnership with The Caterer. The Global Restaurant Awards are an opportunity for the industry leaders to get together and celebrate those organisations that have shown innovation, vision and leadership in their businesses and concepts. Recognising the brands that have really engaged with their consumers through social media, technology, design or sustainability. The Global Restaurant Awards will be hosted by Jumeirah at the iconic Burj al Arab, Dubai.

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

Rational

Sanipex Sanipex supplies fast, hygienic hand dryer, Dyson Airblade DB, which is now 50% quieter than the original Dyson Airblade. Powered by the Dyson digital motor V4, the Dyson Airblade DB hand dryer uses two sheets of 430mph air to scrape water off hands like a windscreen wiper – meaning hands are dry in 10 seconds. The dryer passes washroom air through a HEPA filter to remove 99.9% of bacteria before it is blown on to hands. Commenting on the new product, founder of the Dyson company, James Dyson said: “Dyson engineers obsess over each machine and all of its components – acoustic engineering is a vital part of Dyson design. Using a semi-anechoic chamber, they hone airflows, test motor tones and measure vibrations to improve sound quality – without ever compromising performance.” www.sanipexgroup.com

Catering NEWS ME February 2016

Cooking appliance manufacturer Rational has developed a grilling grid that can create two different grilling patterns. Usable on both sides, the new cross and stripe grill grate produces either the American steakhouse pattern or classic parallel grill stripes. Thanks to a special alloy, the new cross and stripe grill grate conducts heat and requires no preheating. The TriLax non-stick coating supports browning and is ideal for use up to 300°C. Nothing sticks to the grill, making cleaning quick and effortless. The cross and stripe grill grate is suited to producing large quantities; up to 160 steaks with a grill pattern can be prepared uniformly in just 15 minutes at the press of a button. The appliance and accessory achieve the same grilling results with fish or vegetables, whether the products are fresh or deep-frozen when grilled. www.rational-online.com

Muddle Me Muddle Me, which supplies creative bar and restaurant equipment, launched its new website at the end of January. Customers can view pricing information for all of the company’s products on the new website, and can request

Lanjarón Arabia Lanjarón natural mineral water is sourced in Andalusia, Spain and is recommended for children by the Spanish Association of Pediatrics (AEP) because of its naturally weak mineralisation. The company uses bottles with 100% fully recyclable PET and glass, and takes part in a ‘Recycling Made Easy’ Programme. Lanjarón is conscious of the way that heat can affect living natural mineral water and chooses to ship its water only during the winter months and store and deliver it at 19°C. lanjaronarabia.com a quote or make enquiries through live chat support. Users can also purchase the company’s products online via Muddle Me’s secure payment gateway, and have the option to pay with cash on delivery. Simon Chabowski, managing partner of Muddle Me commented: “We wanted to be able to give our clients all the data they need at the touch of a button, including product information and quotations.” The site contains more than 1,000 new products from Muddle Me, along with a ‘Collectibles’ section for kitchen and bar categories, and the ‘Development Kitchen’ – Muddle Me’s space to share updates, events, and interact with the F&B community. muddle-me.com

Intermetal Intermetal has recently built a joinery factory where the company will manufacture its Organic Collection, a range of sustainable tables, chairs and banquette seating recommended for F&B facilities, including restaurants, bars and cafes. www.intermetal.com

Dhofar

Emirates Snack Foods

Hygiene products supplier Dhofar Global has confirmed a strategic partnership with tissue paper converting company, Carind Tissue to be its official distributor in Qatar and across the GCC. Dhofar Global has worked closely with Carind since 2007. Dhofar Global group chief operations officer, Chandan Singh said: “We are proud to announce this new partnership between Dhofar Global and Carind Tissue, which is widely known for its diverse portfolio of tissue products. This new and exclusive agreement will allow us to distribute Carind products across Qatar, meeting the growing demand for cleaning and hygienic products. This newly formed alliance demonstrates our continuing commitment to providing our customers with world-class products.” www.dhofartr.com

Emirates Snack Foods (ESF) has introduced Finest Call Premium Cocktail mixers in the UAE. The American brand of syrups and cocktail mixers is known for its packaging, which sets the products apart from the competition. The syrups and mixers are shelf stable and don’t need to be refrigerated. Unopened, the mixers stay fresh for upwards of a year and can be used for two months after opening when stored properly. Finest Call products meet the needs of bartenders looking to create high quality, great tasting cocktails, while delivering good margins to meet business demands. www.esf-uae.com

Dometic The Dometic wine service cabinet stores wine at optimum conditions to ensure it retains its correct flavour. Based on advanced compressor technology, the cabinet creates an environment that comes close to the conditions in a wine cellar, with minimal vibration and low energy consumption. With a well-engineered refrigeration system, the cabinet is available in capacities ranging from 24 – 198 bottles. There are various configurations of the product, with slideout shelves, compartments and optional presentation shelves, and some models come with separate zones for storing red wine and white wine. The cabinet can be set at any temperature ranging from 5°C – 22°C. www.dometic.com

Al Barakah Dates Factory Currently the largest privately owned date factory in the UAE, AL Barakah Dates Factory processes and packages dates, date paste and date syrup. This year, the company’s highlight will be its date paste and date syrup lines, which have just been launched at its new factory in Dubai Industrial City. The factory has a manufacturing capacity of 5,000 tons of date syrup and 6,000 tons of date paste annually. www.albarakahdatesfactory.com

February 2016 Catering NEWS ME

Viewpoint

T o p 5 c o o k i n g o i l s t h at w o n ’ t d a m a g e y o u r h e a lt h Dr Graham Simpson, Intelligent Health chief medical officer and founder in Dubai, outlines the latest trends in nutrition

hen it comes to the healthy nutrition debate, cooking oils are not often given the attention they deserve. But considering their use in our everyday food preparation, they in fact play a huge role in our health, and so it is very important to understand which ones you should be using when cooking for yourself and your family. Before presenting my top five cooking oils and alternatives, I want to be clear that I tell my clients that I’d prefer it they don’t cook with canola, corn, sunflower, safflower, soy, olive, and cottonseed oil. Olive oil, for example, is so commonly used, but while it is great in a salad, heating it up may affect its oxidative stability, which can be bad for the arteries and the heart. While many suggest that a higher quality olive oil will help you avoid this issue, I’d prefer to remove the doubt entirely and avoid using it in cooking. So where does that leave us? Let’s take a look at five great alternatives that get the green light from me. 1. Coconut oil Over the past several years, coconut oil has become a favourite among physicians and the public for its outstanding health benefits. The praise is well deserved. In fact, coconut oil takes the prize when it comes to its health benefits, and it is possibly your best cooking oil option. Coconut oil supports heart health by lowering LDL, supports thyroid health, helps fight diabetes, and improves skin health. It is high in antioxidants, which protects your cells from free radicals; and it contains lauric acid, an anti-bacterial and anti-viral agent that helps your body ward off infections. 2. Animal fat Who would have thought that animal fat was going to be on this list? Fat bashing goes back decades, but its condemnation was just a marketing ploy to get customers 86

Catering NEWS ME February 2016

an artery clogger due to its high saturated fat content. But we now know that those arguments are baseless, because saturated fats are just fine. We prefer grass-fed butter, which does our bodies so much good it’s been labelled a “super-food.” Grass-fed is an all-rounder when it comes to heart health. It delivers a high amount of vitamin K2, which helps keep calcium from building up in our arteries, and it contains a fatty acid called butyric acid, which has anti-inflammatory effects.

to opt for hydrogenated vegetable oils. You know, the type of cooking oil that leads to serious health issues. Animal fat has plenty of health benefits. For example, it contains CLA (conjugated linoleic acid), which is a type of fat that reduces your risk of cancer and heart disease; it balances out oestrogen and testosterone (which helps lower body fat); and it raises reproductive health in both men and women. 3. Cold-pressed avocado oil Avocado oil is a newbie to the world of healthy cooking oils. Although it doesn’t hog as much of the limelight as coconut oil, avocado oil boasts many health benefits that are just as rewarding. The high content of vitamin E and natural occurring fatty acids found in avocado oil are exceptionally favourable for aiding the walls of your blood vessels. In addition, avocado contains phytosterols, a component that’s similar to the formation of cholesterol. Because of this similarity it can hinder the absorption of LDL cholesterol in the intestine, which lowers your risk of cardiovascular disease and hypertension. 4. Grass-fed butter Not quite an oil, but definitely makes our list of what you should cook with. Sure, butter has its critics. It’s been blasted as

5. Ghee Ghee butter has generated a lot of buzz in the last few years and although also not quite an oil, it’s too great not to be mentioned on this list. Derived from India and Pakistan, Ghee butter has actually been a culinary staple in the UAE for decades. Ghee is essentially clarified butter, made from milk, with all milk solids and impurities removed and only the beneficial fat remaining. One of the main features of ghee butter is that it’s a booster for your immune system. Just like grass-fed butter, ghee contains butyric acid, which stimulates the growth of T-cells (the cells behind your immune system). It’s also anti-inflammatory, particularly aiding any inflammation that’s present in the gastrointestinal tract. Like all oils and butters mentioned on this list, ghee too keeps your LDL in check. About Dr Simpson Graham Simpson, MD is chief medical officer and founder of health initiative, Intelligent Health, located in Dubai, UAE. Dr Simpson graduated from the University of the Witwatersrand Medical School in Johannesburg, South Africa, and is board certified in Internal Medicine and Emergency Medicine. Dr. Simpson is a founding member of the American Holistic Medical Association (AHMA) and is also a licensed homeopath. You can read about Dr Simpson’s health programmes at www.intelligenthealth.ae.

Viewpoint

Fair Trade shouldn’t be a Flexible Term Ola Sinno, owner and managing partner of Spill the Bean, traces the origins of your daily cup of coffee

offee is one of life’s pleasures that help put things in perspective. It’s an opportunity to slow down and savour the flavours and aromas, and to think. But not often do we think of where coffee comes from. Coffee goes through quite a process before it reaches you in the form of a latte or espresso, starting from a little ripe cherry that is picked and processed. These ripe red cherries are gathered from these coffee trees, pulped, and through a process of fermentation, and have their mucilage removed. The coffee bean itself is actually a seed. When dried, roasted, and ground, it can be brewed. Nonetheless, if it’s not processed, it can be re-planted to yield coffee trees. The fact that coffee is one of the most sought after and expensive commodities makes this industry subject to many forms of ‘abuse’- starting from that very bean itself. Coffee traders often purchase the bean from poverty stricken farmers at ridiculously cheap rates, then resell them to coffee buyers at much higher rates. These farmers are at the mercy of their crops- the more they have the more money they will make, unless they harvest too much coffee and flood the market, which causes a price drop. We often hear of organic coffee that is pesticide free; but not often do we hear of the fact that that the coffee is pesticide free because the farmers are too poor to have their crops sprayed! That is how poor coffee farmers are and how dependent they are on their coffee beans. They are also at the mercy of the coffee trader, who comes in with a lump sum of money that can save the farmer and plantation and keep that farm afloat till the next harvest- barely afloat, mind you. Since this is a very fragile system, and prior to fair trade, an attempt to regulate coffee prices was made by the International Coffee Organization, based on an agreement set in 1962. This agreement aimed to control the volumes of coffee exchanged between countries to ensure no excess supply, and hence a debilitating drop in price, 88

Catering NEWS ME February 2016

leading to a crash in the coffee cycle. As in any industry, supply and demand regulate price points. In 1988, at a time when no price quotas had been set by the International Coffee Act and the International Coffee Organization, a major surplus of coffee in the market caused a massive drop in coffee prices. Needless to say, the most affected of all of this coffee drama were the farmers. A proper, more permanent, solution needed to be formulated to minimise the frequency and incidence of such disasters. That was when the term Fair Trade certification first came to being, in the Netherlands, in an attempt at artificially inflate coffee prices, to ensure that farmers got at least a ‘fairer’ cut of all the money that was being made from coffee. The organisation implemented set wage standards for the farmers to minimise their exploitation. Since then, many covenants have been made in attempt to stabilise the coffee economy. Most revolve around increasing and promoting coffee consumption, counselling and supporting the growers, investing in research on sustainability, geographic expanse, and niche issues and markets, and growing the market as a whole.

Fair trade is the only way to bring some justice to the coffee trading market by passing on some of the profits of coffee to the people who are actually growing and processing it. While the term ‘fair trade’ has become a very common term in most consumers’ diction, most are unaware that strict yet shady certification requirements are resulting in uneven distribution of monetary gains for coffee growers and a drop in the quality of the coffee being traded. Many farmers cannot even afford the fees involved in attaining Fair Trade certification, and the coops often fail to step in to help out. There are only 10-20 gms of coffee in your average cup of coffee, which customers are glad to pay up to 20something dirhams for. Nonetheless, despite a lot of fair trade policies and attempts, very little actually goes back to the farmer. Whilst fair trade is still far from achieving its goal in passing on the wealth to those who need it most, it is definitely a step in the right direction. Until a better trading scheme has been devised to internationally regulate coffee prices and what the farmer gets out of them at the end of the season, it remains the coffee traders’ and coffee shop owners’ responsibility to buy nothing but Fair Trade coffee.

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Viewpoint

Clutter Causes Caution Youssef Jammal, a regional hospitality expert based in the UAE and head of hospitality and retail in The H Holding Enterprise, believes that clutter in the food and beverage market is driving caution between franchisers and franchisees

lutter in the industry is driving a more selective approach among both sides of the game where franchisers and franchisees are more cautious on how to run their businesses, according to Youssef Jammal, a regional hospitality expert based in the UAE and head of hospitality and retail in The H Holding Enterprise. Youssef explains: “In the world of hyper connectivity, we think that the most important thing is to maintain personal relationships that include significantly the human element, or else the business of what people eat and drink will look aloof. “We work on scaling the businesses and brands we own and represent in the hospitality market by having the right investment and operational mix. Whether it is a club or a restaurant, we at H Holding Enterprises offer lifestyle,” he adds. As a franchiser, Youssef says that the vision of H Holding Enterprises is to roll out its brands, such as Monte Carlo Stars, O2, Cash and L Club, and crucially he believes that investments in OMEGA Properties, another H Holding enterprise, will play an instrumental role in aligning hospitality in premium realestate projects across the UAE and beyond. Going forward the company has firm plans to incorporate diversified retail and hospitality services under one roof. Youssef also believes that the food sector is poised for further growth in the Gulf in general, and the UAE in particular, due to the population growth, booming tourism, economic development and the rising purchasing power of Gulf nationals and expatriates. He says: “The UAE’s hospitality industry enjoys an impressive track record for its consistently high occupancy rates and sustained capacity expansion drive. The growth is even bigger and more phenomenal with the UAE governments’ vision to attract millions of tourists by 2020, so F&B companies are facing even fiercer business challenges today than they did just a few years ago.” He adds: “Dubai, the regional hub for hos90

Catering NEWS ME February 2016

pitality, tourism and shopping, is the world’s biggest growing market outside of China, since 2008, in terms of new hotel openings. “Dubai Tourism’s bold plan to attract 20 million visitors annually by 2020 is less than five years away and we are, as every segment within the industry, gearing up and preparing for what is to come.” Youssef believes that F&B companies need a more innovative and lifestyle focused approach. “As it is said that in the F&B industry, you’re only as good as your formulas. We

plan to offer formulas that exceed our clients’ expectations. “I think that developing an ‘extra ordinary destination Dubai’ is going very steadily. Increased choice in the market will also benefit consumers, who can be selective and choose the venue that will give them better value, thus urging operators to ensure they continuously improve their offering.” Despite international currency challenges, the hospitality industry remains positive about the future of Dubai and the emirate’s emergence as a world-class destination. Youssef says H Holding's hospitality outlets across the UAE have recorded unprecedented sales, exceeding expectations for the first half of 2015. He adds: “Expansions in this vital and vibrant sector have been very rewarding. We have allocated higher budgets for expanding into new projects in Dubai’s F&B sector. “Any concept that flows with our brand values is worth further checking. This is a strategy we have been following to enhance businesses as far as F&B is concerned. We have access to regional F&B industry experts that assist us in deciding on our F&B partners. We have a focused growth strategy backed with a clear vision on where to allocate our money based on conservative decision making processes.”

Presents

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For attendance: Mark Monzon Mark@bncpublishing.net

Marketplace

The sweet spot McDonald’s Japan may be rumoured to be testing chocolate covered French fries, but for most people chocolate is a delicacy enjoyed in its simplest form. From a snack time favourite, to a point of innovation for sweet, and even savoury, dishes Catering News ME finds out about the latest trends and biggest markets

The Panel

Jean-Pierre Garat, COO, Royal Catering

Martin van Almsick, GM, Al Nassma Chocolate ME FZE

What is your market share in the GCC? Assem Hamzeh: By focusing exclusively on the Gulf region, we are looking to grow and

develop rapidly in the rest of the region; with

a forecast of approximately 7% market share in the GCC by 2016-end through franchises, distribution networks and private labeling.

Qudsia Karim: We target niche and selective

Nada Amine, marketing manager, Patchi

Qudsia Karim, chocolatier in chief and owner, Cocosia Artisan Chocolate

points of sales at all international airports in

GCC with a total of 125 boutiques spanning

we are also present at international airports

chocolatiers to have the largest reach in the

across the UAE, Saudi Arabia, Kuwait, Qatar, Oman, and Bahrain.

What is the largest market geographically and what are the global trends in term of supply and demand?

Martin van Almsick: With camel milk as the

lowed by Saudi Arabia, Qatar, Kuwait, Oman,

vours, and like personalisation.

Assem: Our largest market is the UAE, fol-

core differentiation of our chocolate, we have

and Bahrain. We also produce and export to

Therefore it is hard to compare our business dynamics with any other company in the sector whether local or global. Al Nassma camel milk chocolate is not, and will never be, a chocolate flooding the global

market; we rather focus on

selected luxury outlets such

as leading gourmet houses

and duty free and travel retail

highest sales numbers in our region of origin, UAE and the Gulf, we have

also managed to make a name for ourselves in other parts

metric tons of chocolate is consumed globally every year

very relevant number to us.

That being said across MEA we recorded a

double-digit growth of our brand in 2015 and we are now heading towards the top 10.

Catering NEWS ME February 2016

Martin: Though to-date we generate our

7.2million

compared to mass producers is not a

Morocco, the UK and South Africa.

At least

outlets, so overall market share

Assem Hamzeh, founder and managing director, ChoCo’a

Nada Amine: We are proud to be the only

cliental, who prefer quality and distinctive fla-

a very exceptional and exquisite product.

Pierre Feghali, GM, EMF Emirates

of the world such as the US,

South East Asia and Europe.

the UAE and in most of the Gulf region, and

such as Kuala Lumpur International, London

Heathrow and Kempegowda International Airport in Bangalore.

Qudsia: At present our largest market is the UAE. We are fortunate to have a big import

and export market in the UAE, so it is easier

to source quality and premium ingredients to manufacture chocolates, from all over the world.

Pierre: EMF Middle East’s largest market is currently represented by Saudi Arabia.

Jean-Pierre Garat: Royal Catering’s primary

market is local: the United Arab Emirates, and more specifically, Abu Dhabi.

Which market trends have been driving your growth?

Our camel milk chocolates

Assem: The demand for premium and spe-

the most famous gourmet places

years, with seasonal items showing the fast-

are now available at some of

such as Harrods and Selfridges in

London, NK in Stockholm and Julius

Meinl am Graben in Vienna, and the interest is steadily growing.

We also have a growing presence in the

duty free and travel retail world. We have

cialty items has expanded over the past few est growth. Another trend is the healthy diet;

as a result, the product ranges of sugar free,

reduced fat and reduced calories have become more popular in the market. The consumption of dark chocolate is getting higher as consumers believe it is healthier.

Marketplace

Another fast growing segment is Fair Trade

certified chocolate. Consumers are willing to spend more to ensure that the chocolate is

Al Nassma

produced in an ethical manner and to support the sustainability in developing countries.

Martin: Over recent years it has been inter-

esting to observe an increasing demand for high-end confectionery products, in particu-

lar in the premium segment and as gift items.

As gifting is popular in East Asian traditions, particularly in China, Korea and Japan, we see that business in this particular region is growing. We can also verify this with our own sales numbers; at Dubai Duty Free for instance, more

80%

of the world chocolate gredients than North Amermarket is accounted for ica. Barry Callebaut, which from East Asia. In our view the by just six transnational is the largest manufacturer Asian market is an important companies, including of chocolate and cocoa prodmarket for the chocolate indusNestle, Mars and ucts is working towards meettry, especially the gourmet chocoCadbury. than 35% of our customers are

late segment.

Pierre Feghali: There is an increasing global

ing this demand whilst producing

a sustainable product.

In terms of supply and de-

demand for cocoa and chocolate products,

Jean-Pierre:

2017 is expected to consume more cocoa in-

duce what our customers want and cus-

especially in the Asia Pacific region which by

mand, our philosophy is simple – we pro-

tomise our products and specifications, according to their requirements.

Where are your products manufactured, and what are the issues relating to logistics into the GCC? Martin: We have recently centralised all steps of our camel milk chocolate making process in

our new production facility in DSO, Dubai, so

our chocolate is a truly Emirati product. We

Advertorial

Company profile: ScanBox

Scandinavian company ScanBox provides a range of insulated, lightweight multifunctional food transport carts, which preserve food quality and enhance guest experience. The company has seen an increasing demand for its insulated transport boxes in hotels and hospitals, and last year increased sales by more than 40%. As a result, it has been investing in automated production machinery to keep up with demand growth. Last year,

ScanBox introduced a number of new products, such as Food2Go, a cart for hot and cold food transportation with a work table on top. The company also continued to create its signature banquet boxes for some of the region’s leading hotel groups, including Ritz-Carlton Hotels and Resorts, Hilton Worldwide, Starwood Hotels and Resorts’ luxury brand St. Regis, Rotana Hotels Group, and InterContinental Hotels Groups’ Crown Plaza brand. This

year, ScanBox will be exhibiting at Gulfood 2016 in Dubai from 21 -25 February at Dubai World Trade Centre, and is looking forward to showcasing its new line of transport boxes for bakeries. The company prides itself in working with professional partners around the globe so that it can offer customers local, professional sales and after-sales services. In the UAE, Bahraja General Trading LLC is the exclusive partner of ScanBox. February 2016 Catering NEWS ME

Marketplace

ship directly from our production facilities, and as chocolate is a very sensitive product, cooling and speed are crucial for any shipment. Therefore we

ChoCo'a

16 of the top 20 consuming countries are European

handle delivery within the

UAE with our own team of

drivers. For any shipment abroad

we are relying on professional logis-

tics companies experienced to transport sensitive goods and providing the required cooling and care.

Assem: The manufacturing process takes

place in the ChoCo’a factory in Dubai. Food safety and hygiene is top priority at ChoCo’a

that is why we were one of the first to adopt the internationally recognised Hazard Analy-

sis Critical Control Point (HACCP) in the region. This is a preventive approach to food safety provided by the British Standard Insti-

tution (BSI) in the UK. In terms of logistics into the GCC, we do not have any signifi-

cant issues as we have our professional team

ucts a character reflecting the region of origin.

Cocosia

We are continuously working on new product

taking care of all export documents such as

ideas and some interesting new product intro-

Health Certificates, Certificate of Origin from

ductions are currently in the pipeline.

of Origin from Dubai Economic Department.

ous Black Edition bringing an exciting twist to

chocolates, which are handcrafted and filled

Assem: Besides the new Valentine collection

Dubai Chamber of Commerce, and Certificate

The next product launch will be our luxuri-

Qudsia: Our main products at Cocosia are our

dark chocolate.

with ganache, gianduja and praline. Logisti-

launching soon in the boutique, our chef and

cally during the summer months, it can be

chocolatier have added three new chocolate

challenging as the temperature is too high to

creations which were launched in our Na-

safely transport chocolates. So we use profes-

sional logistic companies who specialise in

tional Chocolate Day event: apricot compote

transporting the goods and have an extensive

Jean-Pierre: Royal Catering products are

country.

ity in Abu Dhabi, where our specialised choc-

knowledge of the rules and customs of each Pierre:

Our products are manufactured

in Europe.

Nada: We operate five chocolate factories in the region, and four other manufactur-

ing divisions in Lebanon, including a print-

ing house for the production of packages, a factory for the silver plated line, the porcelain division, and the artificial flower division for the production of Patchi’s unique accessories. Our

chocolate

manufac-

turing plants are located be-

tween Lebanon, the UAE, Saudi

Arabia, and Egypt in order to

manufactured from our central kitchen facil-

olatiers create milk, dark and white chocolate recipes, produce chocolate bonbons, coating, and fountains, and explore with different fla-

vours such as pistachio, praline, chilli, spices, caramel, coffee, vanilla, and marzipan.

Europeans alone consume around

40%

What is your latest innovation? Martin: So far, we have a product range consisting of three product groups: bars, pralines and hollow figures. Very early on

we saw the necessity of diverof the world's cocoa per year, 85% of which sification within these groups is imported from and by now our range contains West Africa.

guarantee an undisrupted supply of

five different bars; four types of

pralines; as well as two sizes of hol-

chocolates to our regional and international

low camels. We use Arabian spices and prod-

with the increasing demands in major markets.

to refine our chocolates and to give the prod-

boutiques and to ensure we are keeping up

Catering NEWS ME February 2016

ucts such as cardamom, cinnamon and dates

with Lotus biscuit spread, raspberry jelly and

vanilla ganache, and a water-based chocolate ganache. The idea behind these products is to blend strong with equivalently subtle flavours

to form a refreshing and unique explosion of flavours in the mouth.

Qudsia: We consistently have new product ranges that are seasonal, along with custom-

ised chocolates in both flavour and branding as per client requirements.

Pierre: We have a few new products that will

be launched at Gulfood and we invite industry professionals and anybody interested to visit

our stand where they will be showcased. One of the things we are very proud to promote is OR NOIR, which is the unique concept and experience designed by Cacao Barry, which allows you to create your chocolate recipe.

Nada: Back in 2012 we introduced a new cor-

porate identity to appeal to the international markets in which we are currently present. We launched at the start of 2015 a new range

of colourful boxes as part of our Gourmandine

Marketplace

Al Nassma

Royal Catering

Tips from the expert Jean-Philippe Khodara, president, ZChocolat Our chocolate is not labeled "organic" or "fair trade" although we use only natural and premium ingredients and purchase our chocolates directly from the plantations without going through a wholesaler. From our experience the "organic" label is complicated to obtain because every single ingredient needs to be labeled as such and we sometimes have over a dozen ingredients inside a single chocolate. Moreover, taking the organic route does not necessarily give you access to the best cocoa beans with impeccable traceability. As far as trends are concerned, more and more chocolatiers now buy a proprietary chocolate paste from wholesalers. To explain: most chocolatiers buy the chocolate paste from a wholesaler such as Valhrona or Callebaut to make their individual chocolate truffles. Basically, the chocolatier is responsible for the recipe of the filling while the wholesaler supplies the couverture (the cover). There are very few chocolatiers who produce their own chocolate. The trend is now for chocolatiers to request their own chocolate couverture, a proprietary blend that the wholesaler will create specifically for a given chocolatier. Just like what Mouton Cadet does with wines. The blend percentage and origins are closely guarded secret. This technique creates a true identity for the chocolatiers with his own couverture, avoids price volatility and keeps the flavour constant.

February 2016 Catering NEWS ME

Marketplace

Top Trends Al Nassma Chocolate A visible move from quantity to quality and we see premium artisan chocolates on the rise. Innovations still remain rare and are mostly brought out by small artisan chocolate producers particularly in Western countries. The overall culinary trends such as glutenfree, sugar-free, vegan and organic origin, are starting to have an impact on the confectionery world. ChoCo’a “Healthier” chocolate, exotic flavours and well-designed packaging for chocolate gifts. Organic, sugar-free and dark chocolates have been slowly replacing the sweeter richer milk chocolate, with a more exotic fusion of flavours instead of the more traditional ones. Cocosia Artisan Chocolate Chocolate has evolved as a healthy option and the trends are moving towards single origin chocolates, which have distinctive flavour and health appeal. EMF Emirates One major trend we have noticed is a focus on personalisation. There is a growing demand for special, unique chocolates which goes from creating your own chocolate blend to customised chocolate logos for companies and events. Royal Catering More and more, chocolatiers are exploring a new way of roasting cocoa beans to extract 98% of the chocolate’s taste. So, we are seeing some exciting new trends in chocolate usage emerge, such as incorporating chilli to further accentuate flavours, or using it with spices to make a delectable sauce for wild meat. We are also seeing more innovation and creativity in the shapes, and have come a long way from the humble cube. Chocolatiers are creating different pieces for different types of consumption during the day. It’s both fun and interesting to see this explored.

Catering NEWS ME February 2016

Cocosia line. We’ve also introduced new flavours exclusive in the UAE to meet the local palate

and customers’ preference;

60%

we will soon avail another

set of exceptional chocolate

flavours developed by our chefs

of chocolate is consumed between meals

at our factory in the UAE along with

need to break out of the current monotony in the choco-

late world and come up with

more products that ‘wow’

our customers.

We as Al Nassma are look-

ing forward to face this chal-

lenge and this development is

new unique concepts.

matching our way forward as a brand in the

tioned above, Royal Catering has recently

brand for customers who seek superior and

Jean-Pierre: In addition to the products men-

created a divine range of nut-based pastes, including an almond paste, praline paste and hazelnut paste. We roast the nuts at various temperatures, which produces different flavours for each.

What are the latest legislation changes and how do they affect your business? Pierre: There are very strict rules and regu-

lations from the Dubai Municipality on the

imports of organic products. At times it is very difficult to comply with them as not

all the European certifying authorities are

recognised by the UAE authorities. This narrows down the possibility of having new products without a high cost impact.

How do you see the chocolate market changing in the future? Martin: I think there are some exciting years ahead for us. Changing customer demands are changing our business rapidly and choc-

olate producers will have to re-think their

concept of chocolate making. As previously mentioned it’s all about quality and inno-

vation and we, as chocolate manufacturers

years to come: becoming a global chocolate impeccable quality as well as an innovative, extraordinary and exciting culinary experience.

Assem: Chocolate has always been and will always be an expression of love and re-

spect, be it for yourself, your guests or your loved ones. This will never change. What is

changing is the clients’ demand for the best, in quality and in design and ChoCo’a is all about that, and more.

Qudsia: The chocolate market is evolving in to providing a premium end product, where people are aware of different types of choco-

lates and are willing to pay accordingly. Also

there are a lot of innovative and technical ad-

vancements in the field of chocolates, which provides an array of flavours and techniques. Pierre: As there is a higher demand for healthier products there would be a grow-

ing demand for organic chocolates and

dark chocolates. In the past, the GCC was a region with a high consumption of milk

chocolates which is slowing shifting to dark

chocolates, due to the health benefits that a moderate chocolate consumption brings to your life.

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Amoul: Some family recipes Amoul’s Hideaway is an independent Lebanese restaurant in London, founded in 2003 by

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Memoirs of a Taste Bud

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Carla Dabis Halabi, a Jordanian/Palestinian-

recipes took six years to complete with help

American food blogger launched Memoirs

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as chocolate peanut butter smoothie bowl,

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that the recipes were created by “rummaging

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cilantro cashew cream. She admits candidly

through Pinterest” and using ingredients found

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Available in Amoul’s Hideaway, the book can be shipped internationally on request. Contact amoula@amoul.com

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review being that of Enigma in the newly

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