Serving the region’s catering professionals
June 2010 • Vol 06 • Issue 06
An ITP Business Publication | Licensed by Dubai Media City
Contents Volume 6 Issue 06
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Cover story
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46
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Contents June 2010
05 News Region aims to be culinary destination; inadequate training at the root of service problems; calls for more F&B creativity 08 Events evolution How the downturn has breathed fresh life into the event planning industry 18 Regional insight Top Middle East F&B professionals offer advice and views on the regional market 22 Roundtable Experts discuss the issues affecting F&B recruitment and how to overcome them 30 Local growth As regional farms blossom, why aren’t more chefs taking advantage of these home-grown goodies?
37 Ingredient focus The delights of dairy continue to appeal to the local market 44 The Hotel Show Reviewing this year’s instalment of the hospitality event 46 Coffee morning Give a kick-start to your day with the latest coffee machine launches 49 Product showcase The best new F&B items coming onto the Middle East market 55 Caterer on camera Our gallery of the month’s most exciting F&B events — including the glitzy Arabian Travel Market parties
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June 2010 Caterer Middle East
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Web contents www.hoteliermiddleeast.com/f&b
Online The online home of Editor’s pick
On camera Nominations open for 2010 Caterer Awards The search is on to find the region’s food and beverage elite, in Caterer Middle East magazine’s second annual F&B trade awards. Recognising champions from all areas of the industry, the Caterer Middle East Awards 2010 are open to professionals across the region, with the lucky winners to be announced at a glittering live ceremony in Dubai this September. These accolades — judged by a panel of independent industry experts — will recognise the top performers in 15 categories, including Kitchen Hero of the Year, Bartender of the Year, Waiter of the Year, Restaurant of the Year and the coveted Chef of the Year title.
Features
Hotels with bite Hot new properties get their teeth into the market
Sustainable seafood
Arabian knights
The region’s love of fish is impacting global stocks
Why chefs are championing truly traditional flavours
How to make fresh basil pesto Carluccio’s Dubai Mall chef Giulio Brignola reveals how to make fresh basil pesto in the second of our Italian recipe video specials.
Most popular
1. confirmed for 2. Shortlists Caterer supplier awards star and celeb chef 3. Opera open restaurant in Qatar outlet to 4. Michelin-starred open at Emirates Palace deals and 5. Delicious piping-hot promotions World’s 50 best restaurants revealed
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Caterer Middle East June 2010
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News June 2010
Story of the month
Gunning for gastro-hub status Ambitious approach to F&B will turn region into top culinary destination Ambition, vision and resources are just some of the reasons the Middle East is set to become one of the world’s great culinary destinations, according to industry professionals. And while Dubai is currently leading the regional pack in terms of F&B, other cities are also making their mark, as Mövenpick Hotel Jumeirah Beach director of F&B Simone Stanco pointed out. “I think the F&B scene in Dubai is very successful and has a lot of potential; it’s true that more can happen in other areas of the region, but a lot of places are moving forward,” he asserted. Rotana corporate vice president of F&B Helmut Arthold agreed: “Dubai is definitely the centre for food and beverage in this region right now, but that’s not to say others are not keen to make their own mark — particularly the other emirates, such as Abu Dhabi, which has progressed hugely over the past couple of years. “Doha, ‘the small Dubai’ I call it, is also seeing a lot of development,” he added. Lebanon, Jordan and Syria were also marked out as future foodie havens, by InterContinental Hotels Group (IHG) vice president operations for the Gulf, Pascal Gauvin. “The trend in Beirut for restaurants, bars and nightspots is individual and incredible; it’s probably one of the best places for nightlife in the world,” he observed. “The creativity and design you see there didn’t exist five years ago, so it’s come a long way and it’s doing something very impressive and setting trends. “There are also some great new things coming up in Amman and Damascus — people travel more nowadays, they have experienced international life, and as a result they are developing forward-thinking concepts,” he noted. “Overall, I think the MENA region is really catching up with the rest of the world, at a great pace.” According to Rotana’s Arthold, the Middle East already stands out as a top gastro-destination. “The key draw we have here is the service
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aspect,” he asserted. “London, Paris, all these places, they have the hardware, some incrediblelooking outlets and impressive chefs. But in many instances the lack of service quality can be a problem. This isn’t the case throughout, but you pay a fortune to get decent service,” he asserted. “Here we have a hospitality culture, we have fantastic staff — and that’s a real bonus for us.” The Middle East’s ‘hospitality culture’ continues to have a positive impact on the F&B industry’s progress, added Fairmont Bab Al Bahr’s director of F&B, Bastien Breuer. “Unlike North America and Europe, where hotel restaurants are not equated well to stand-alone restaurants, the opposite is true here,” he pointed out. “You’re attracting top talent to hotel restaurants, combined with extensive colleague training and award winning design teams.” Kempinski Nile Hotel Cairo’s director of F&B, Raoul Duclos, said there were no limits to what concepts might come online in the region, since “in terms of investment, the Middle East certainly has more resources than Europe, for example”. “There is a real desire for innovation here,” he continued. “What seems impossible elsewhere is a must in the Middle East. “Added to that, there is a real desire to try new experiences and deliver new ways of eating, not only from the guests’ point of view but also from forward-thinking investors.”
Headline grabbers P6 Personnel problems Staffing and service are still matters of concern for the region’s outlets P6 Outside-the-box outlets, please Operators need to look into more innovative concepts for new launches, say F&B professionals P6 Online opinions Our monthly web poll reveals your predictions for the next big F&B trend P7 Get surfing for F&B suppliers A new website is bringing top end products to industry professionals P7 The best laid plans Experts advise region’s events planners: always expect the unexpected
For all the latest... News, features, surveys, interviews, comments, power lists, jobs, picture galleries and more... LOG ON TO: www.hoteliermiddleeast.com/f&b Mövenpick Hotel Jumeirah Beach’s Simone Stanco.
June 2010 Caterer Middle East
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News June 2010
Training still insufficient for F&B staff If operators cannot get staff with experience of their concept, they must take time to train, say experts The issue of Middle East service standards and F&B personnel is still provoking debate amongst industry professionals. Speaking in a panel session at The Hotel Show in Dubai last month, Thomas Klein International (TKI) managing partner Daniel During said he felt themed outlets should source their staff from the appropriate country, but that if this was not possible, proper training became even more vital. “If you can’t offer authenticity, at least offer training so that the staff you do have understand the product and can represent it properly,” he argued. Fellow panel-member Lionel Boyce, executive chef at Desert Palm Dubai, added: “A lot of the staff in outlets here are Filipino or Indian, they don’t know what food they’re
Back to basics: rediscovering good, simple food made with top ingredients. Tapas: the sharing theme has really caught on in the west and will be a hit here next. Value: consumers are more savvy and spend-conscious; prices will reflect this.
30%
Middle East operators should make the most of the region’s “landscape of opportunity” to explore more innovative F&B options, say industry professionals. Salalah Marriott Resort director of operations Hesham Dawood asserted: “I would
28% 24% 18%
Organic food: it’s more expensive, but now people are recognising its value.
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Desert Palm Dubai’s Lionel Boyce.
Industry calls for innovative launches
What will be the region’s next big F&B trend? Healthy food: regional awareness is rising following worries about diabetes and obesity.
serving and don’t care. And the problem is not nationality, it’s about good training. “In my eyes we haven’t achieved good training here yet,” Boyce continued. “It’s because of this lack of training that half the staff in restaurants here don’t know what they are serving — if you don’t invest in your staff, they won’t invest in the job.” Commenting on the idea that themed restaurants should recruit staff from the corresponding country, Boyce pointed out that this was not always possible. “We have always found it hard to recruit certain expats into mid-range positions in the kitchen,” he admitted. “The chef industry here pays the top dogs the right money, but from there down it totally falls apart.”
Caterer Middle East June 2010
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Osmanly restaurant at the new Kempinski Nile Hotel Cairo.
like to see more innovative ways of presenting a traditional concept; ‘out-ofthe-box’ ideas. I also would like to see more risk-taking when it comes to designing and decorating restaurants.” Pointing out the raft of new hotel and F&B open-
ings coming up in the region over the next few years, Raoul Duclos — director of F&B at the new Kempinski Nile Hotel Cairo — claimed the Middle East was “where it is all going to happen”. “The good thing is that a lot of countries here have not yet set their standard, so we can create everything from scratch,” he asserted. “It is honestly a real landscape of opportunity.” At Radisson Blu Hotel, Abu Dhabi Yas Island, executive assistant manager of F&B Tim Van Veen said he also hoped the future held “more innovative concepts”. “I am positive that, for the restaurant scene, the best is yet to come,” he concluded.
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News In brief
A pourer from Aldo Bakker, on PSSSST!
New product website targets F&B industry A new website has launched, exclusively targeting food and beverage industry professionals. Named ‘PSSSST!’, the site (www.psssst.net) showcases the latest luxury F&B concepts to hit the market. Commenting on the motivation behind the site’s launch, promotion manager Birgit Leleu
explained: “Innovation linked to F&B can be found in tableware, food preparation, photography, books, entertainment, trends, concepts and many more subjects — yet there was not one platform that was uniting those products and services.” In June, PSSSST! will add new features including a Design Directory, E-Book store, Discussion Forum, and a Food Photographers gallery. Leleu also revealed the brand was considering “training sessions for hoteliers, inspiring them to think creatively”.
Emirates Golf Club director of food and beverage Russell Hanson said unpredictability was “the nature of the business”, adding that last-minute changes and requests from clients were a common occurrence. “However you have to be flexible and try to meet any demands,” he asserted. JW Marriott Hotel Dubai director — event management Martijn Dekker agreed: “In a
Party planners must stay on the ball Events professionals have emphasised the need for constant vigilance and communication.
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Royal Majilis lawn, Emirates Golf Club.
perfect world our events planning team would receive all the details way in advance, without any last-minute changes. But then what fun would that be? “It is managing the dynamics of events in this changing environment that makes it so interesting — and which makes personalised service all the more relevant and important.” Dusit Thani Dubai director of sales and marketing Leon Salinel expanded: “We should always be looking for ways to continuously improve the standards of the services and facilities offered to clients. “This can be from the event room set-up or menus, to the sequence of service. But the success of a client’s event should always be the main goal.”
News analysis June 2010
An events evolution After a tough couple of years following on from the global economic downturn, increasing consumer and corporate confidence is proving a boon for the Middle East events industry Accustomed to the Middle East’s glittering parties, glamorous cor- coming to us directly, rather than going through third parties as porate launches and unlimited budgets, the regional events industry they did previously,” he said. had a rude awakening when the financial slump hit. Dusit’s Salinel added that the expectation of high standards had Thanks to reduced company budgets and more cautious private remained the same. “But today consumers in this region have a spending, events planners saw a definite drop in devery large range of venue choices, across all price mand — as noted by Dusit Thani Dubai director of spectrums, so it’s not only the rates that matter, but sales and marketing Leon Salinel. the experience that will be delivered,” he explained. Some cost“Definitely, there was a slow-down in enquiries durEmirates Golf Club’s Hanson added that today’s conscious clients ing the economic downturn,” he admitted. customers were “looking for a lot more value for However industry professionals agree that the events look for a yearly their money”. market is now recuperating and evolving, bringing in “They are planning better with their budgets, less deal with us more customers with whole new set of demands and last-minute requests are coming in — in a nutshell, instead of a oneushering in a more confident events scene. they are spending more efficiently and we’re working off association” with them to meet their needs based on these new Russell Hanson, director of F&B at Emirates Golf Club, explained: “There is much more competition requirements,” he explained. in the market now, which is actually a healthy trend “Although there might be less money in a budget, as it makes everyone more resourceful and also helps put the focus the event doesn’t necessary need to be less impressive.” on innovation and creativity. JW Marriott Hotel Dubai director — event management Martijn “Customers are looking at added value — and also now they are Dekker added that flexibility had become increasingly important.
“
The 2009 Airshow Gala Dinner at Emirates Golf Club.
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Caterer Middle East June 2010
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News analysis June 2010
PROPERTY PORTFOLIOS “Our conference services and catering department is divided into two sections: catering services the social segments, such as birthday parties and weddings as well as non-residential meetings. The conference department handles residential meetings. “Our meeting centre comprises five meetings rooms and an executive boardroom. We also have the Al Wasl Ballroom for larger meetings and social events.” Leon Salinel, director of sales and marketing, Dusit Thani Dubai “In terms of locations, Emirates Golf Club has the Royal Majlis, a Bedouin-tent-shaped building with capacity for 70 guests with outdoor space on the Royal Majlis Lawn for 500.
Emirates Golf Club’s Russell Hanson.
“We then have The Clubhouse Terrace with magnificent
The Address’ Alma Au Yeung.
views of The Majlis Course’s 9th and 18th greens, for up
“Today’s client needs support and understanding; our event planning team goes to great lengths to be more flexible in terms of adapting menus, extending cutoff dates, being more lenient with cancellation policies, lowering guarantees and providing more value and service at the same competitive rates,” he explained. Some customers are looking for even more, noted The Address Hotels and Resorts’ area director of catering and conference services, Alma Au Yeung. “Some cost-conscious clients look for a yearly deal instead of one-off association with us,” she explained. “The positive side is they become more loyal to the brand, and during this period we can support each other.” And with the events industry going from strength to strength as corporate and consumer spending gains more confidence, new trends are coming online. Emirates Golf Club’s Hanson noted: “People are looking for fresh new ideas in event planning, looking for more creativity when it comes to presentation and more value for money. “Clients are also more careful — they are using time and money more wisely,” he added.
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to 500 guests; The Poolside set amid tropical palm trees and lush landscaping; and my favourite, The Lawns. This is not only the Club’s largest venue, with a capacity of up to 3000, but also the largest open ground in Dubai.” Russell Hanson, director of food and beverage, Emirates Golf Club “The JW Marriott Hotel Dubai is an all-round event specialist. With 34 meeting spaces that total over 31,000 square feet of event space, it is one of the largest venues for meetings, conferences, exhibitions, weddings and festive events. “We also operate an extensive outside catering operation, covering everything from small private gatherings to corporate openings and even large festivals and concerts.” Martijn Dekker, director — event management, JW Marriott Hotel Dubai “Our catering and conference services team provides a one-stop-shop for guests. From day one, we work as a partner with the event organiser to create tailor-made packages, set up to meet the client’s needs. “Our goal is to deliver a memorable experience to all guests and a professional adviser to the event organiser throughout the event process.” Alma Au Yeung, area director of catering and conference services, The Address Hotels and Resorts
“We appreciate and welcome such changes, as greater planning and detail from the client help us to really tailor an event to specific needs.” Naturally, food and beverage is still playing a major role in the success of events, and — looking to stand out from the growing competition — operators are keen to shine on the F&B front. As The Address’ Au Yeung noted: “When it comes to F&B, attention to detail makes all the difference — right from the choice of beverages to the canapés.” JW Marriott’s Dekker added that it was vital for the menu to “fit perfectly with the guest profile, theme and budget”. “Our clients know that with Marriott hotels, quality is never compromised and creative solutions can always be found,” he asserted. “For example, at an Argentinean Tango Gala, we arranged for our Latin American chefs around the world to provide the recipes. And for a traditional local wedding we hosted recently, our chefs cooked local dishes together with the wedding family in our own kitchen.” Naturally there are pitfalls in the events planning world, but according to
June 2010 Caterer Middle East
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News analysis June 2010
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Dusit’s Salinel, these challenges only serve to heighten a planner’s sense of achievement when it all goes off smoothly. “We definitely welcome a challenge, seeing it as an opportunity to wow our guests,” he said. “These are the things that make event planning fun and exciting. “Obviously you have to understand the nature of the market in the region, namely what possibilities are available for the event, as well as the nature of the clients themselves. “Combine this with a good understanding of the required procedures in terms of licenses and permissions, and there are really no major difficulties to event planning.” Emirates Golf Club’s Hanson commented: “Overall, to make an event a success, the most important factor is understanding your client’s needs and to truly give them their added value for money.” However it takes time to learn the ‘tricks of the trade’ with regards to operating in this region, as JW Marriott’s Dekker noted. “I think if one is new to the region, then planning events is not always so easy. Dubai enforces a high standard of hygiene regulations and conformity,” he pointed out. “Official permission is needed for most activities — such as live cooking approval, staff certifications, entertainment licences, smoking permits, and more.” But as The Address’ Au Yeung noted, those heading up events operations remain upbeat in the face of any difficulty: “We turn every challenge into positive opportunity, and in that sense, planning an event here is no different from any other part of the world.”
INDUSTRY ANECDOTE “I once had to find a parrot capable of being trained how to say ‘good evening your highness’ to a Princess, who was having a special welcome dinner held in her honour. We managed to do this in five days.” Russell Hanson, director of food and beverage, Emirates Golf Club
The Royal Majilis at Emirates Golf Club.
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Editor’s comment Volume 6 Issue 06
Registered at Dubai Media City PO Box 500024, Dubai, UAE Tel: +971 (0)4 210 8000 Fax: +971 (0)4 210 8080 Offices in Dubai & London ITP Business Publishing CEO Walid Akawi Managing Director Neil Davies Deputy Managing Director Matthew Southwell Editorial Director David Ingham VP Sales Wayne Lowery Publishing Director Diarmuid O’Malley Editorial Editor Lucy Taylor Tel: +971 4 210 8493 email: lucy.taylor@itp.com Staff writer Harriet Sinclair Tel: +971 4 210 8394 email: harriet.sinclair@itp.com Advertising Publishing Director Diarmuid O’Malley Tel: +971 4 210 8568 email: dom@itp.com Commercial Director Sarah Worth Tel: +971 4 210 8595 email: sarah.worth@itp.com Int. Sales Manager, Hospitality & Catering Middle East & India Amanda Stewart GSM: +44 7908 117 333 email: amanda.stewart@itp.com Skype: amandajanestewart Studio Group Art Editor Dan Prescott Designer Lucy McMurray Photography Director of Photography Sevag Davidian Chief Photographer Khatuna Khutsishvili Senior Photographers G-nie Arambulo, Efraim Evidor, Thanos Lazopoulos Staff Photographers Isidora Bojovic, George Dipin, Lyubov Galushko, Jovana Obradovic, Ruel Pableo, Rajesh Raghav Production & Distribution Group Production Manager Kyle Smith Deputy Production Manager, ITP Business Matthew Grant Managing Picture Editor Patrick Littlejohn Image Editor Emmalyn Robles Distribution Manager Karima Ashwell Distribution Executive Nada Al Alami Circulation Head of Circulations & Database Gaurav Gulati Marketing Head of Marketing Daniel Fewtrell ITP Digital Director Peter Conmy ITP Group Chairman Andrew Neil Managing Director Robert Serafin Finance Director Toby Jay Spencer-Davies Board of Directors K M Jamieson, Mike Bayman, Walid Akawi, Neil Davies, Rob Corder, Mary Serafin Circulation Customer Service Tel: +971 4 210 8000 Certain images in this issue are available for purchase. Please contact itpimages@itp.com for further details or visit www.itpimages.com. Printed by Color Lines Controlled Distribution by Blue Truck The publishers regret that they cannot accept liability for error or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of fair review.
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Keep your character In the past, chefs have got themselves a reputation as a slightly temperamental lot. Admittedly, this stereotype has been exacerbated over the years by the (no doubt exaggerated) media portrayal of highprofile and highly-strung kitchen characters such as Gordon Ramsay and Marco Pierre White. But in this line of work, should an artistic temperament really come as a surprise? This kind of fiery attitude and perfectionist streak is, to an extent, understandable in someone who ‘creates’ for a living. But today — all over the world in fact, but most particularly in the Middle East — chefs are no longer the caricatures of fiery foodies they once were. Instead, they are more amenable and adaptable than ever. This is of course a good thing in many ways; but I think a lot of the flexibility displayed by chefs in this region comes down to the demanding clientele. If a loyal customer wants chips when they are not on the menu, they get them; if an important client wants a different sauce with their steak, the chef makes it. This flies in the face of old-school chefs who created their food as they wanted it eaten, and who would happily throw a customer out on their ear if they didn’t like it. But working in a region where hospitality is key and the guest is always number one, what else can you do? Today, chefs and restaurants increasingly understand the need to be flexible; to balance the customer’s needs with their own integrity in order to sustain business. All the same, a little artistic temperament is part of what made the great chefs of the past so great. On a recent trip to Dubai, renowned Italian chef Giorgio Locatelli told Caterer: “At Locanda Locatelli [in London], the buck stops with me: if a customer isn’t happy, I deal with the situation. I tell them to go or sort it out. “But here [at Ronda Locatelli in Atlantis, The Palm], if there’s a guy who is staying in the Royal Suite, paying a lot of money, you’ve got to listen to them to an extent — and that can really deflate the importance of the restaurant. “There is a slight problem with the Dubai service industry,” he continued. “There’s this idea that [restaurants and chefs] will do whatever you want, but I don’t agree with that. That diminishes character.” Let us hope the region’s determination to provide the customer with whatever they want does not completely eradicate that individuality of spirit that so often comes with a great creative mind.
Lucy Taylor, Editor
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Comment F&B column
During Daniel
A happy marriage. Ensuring the relationship between you and your diners is a healthy one I have one core belief when it comes to food and beverage marketing: don’t advertise. Restaurants that are good at what they do don’t need to — people will come because of their reputation. You may agree or disagree with the above, but let me explain my reasons for this view: restaurants that offer good food, a great experience and stand out from the crowd will generate enough good word of mouth. An example of this is the old Soup Kitchen International in New York, which even before TV show Seinfeld shot it to fame always had queues of people standing at the door, although it never advertised. People were willing to queue because they knew it served the best soup in town. So word of mouth can work: but how about when you first start? People need to know you’re there, after all. What you need to do is generate talk about your opening before it happens. However people — and the press — will only talk about you if you can bring some-
thing new to the table. You can’t expect your restaurant to stand out from the crowd if it replicates what everyone else is doing. So, you bring something unique, you make enough noise about it, you get people to try it, they love it, they come back. The question then is how to ensure they keep coming back; just what is the secret to keeping your clientele loyal? As with a marriage, you need to keep the relationship fresh, interesting and continuously reinforce the reasons you’re together. Obviously, ‘window shopping’ is inevitable. Your customer will always be eyeing other restaurants and may well flirt with something new, but your job is to make sure that they always come back to you. The important thing is to know your competition. You can only be better if know what you’re up against. After that, there are a few guidelines you can follow to keep loyal diners returning:
Stay relevant The odd random promotion can add spark to a relationship, but the key to sustainability is to remain continuously relevant to your returning diners. Remember, you can only stay relevant to a customer if you know them; trying to offer many different things to many different people will just dilute your identity. Don’t try to make everyone happy; you can’t. Instead, focus on your target customers and offer them what they truly want.
Use creative PR strategies Do you have a healthy relationship with your clientele?
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Press releases are great, but you need to
actively come up with a truly news-worthy angle if you want media attention. Clever PR strategies create constant ‘news’ about your brand, and if executed properly you won’t have to spend money on advertising.
Employ social media Social media has become a powerful way to actively communicate with your current customers and their friends — and their friends’ friends — thereby helping you to get new customers in. Social media targets a younger audience, generally under 35, so make sure you communicate what is relevant to them and not just what’s interesting to your F&B manager.
Launch loyalty programmes There are two ways to use loyalty programmes. The first is to reward existing loyal customers. If you’re doing things properly, you won’t need a programme to know who these customers are. The second way is to use them to ‘loyalise’ new customers — as airlines do. If you decide to launch a loyalty programme when you already have a customer base, you may want to look at enrolling your existing loyal customers into a higher level than your new customers. They need to know they are already special to you.
Build up brand ambassadors Empower your loyal customers to advertise and promote your restaurant. Bonding with your customer is key — they should feel like they are doing their friends a favour by promoting you. Daniel During is managing partner of Thomas Klein International, a food and beverage consultancy firm that has been based in Dubai since 2001.
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Comment Designer column
Keane Aidan
Food for the soul. For diners, it’s not always about the outlet’s service, style or food; it’s about the ambience and how they feel there In the restaurant and bar universe, ambience — or atmosphere, whatever you wish to call it — is the very soul and personality of an outlet. It is the attractor, the essence of what makes a customer feel comfortable and at ease. It is also what encourages them to come back and have some more. But the true importance of this elusive ‘ambience’ is a hard sell to any operator. When you ask the dreaded question of what they are aiming for in terms of atmosphere, you get one of two replies. The first and most common is the blank stare of incomprehension. The second is either “people will come for the food” or “I’m spending mega bucks on developing the place, surely that’s enough” — both statements as daft as each other. Equally ridiculous is the designer who believes a certain look or edgy style will be enough to pull in the punters.
Have you set the right tone in your outlet?
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Caterer Middle East June 2010
Quite frankly, it’s all rubbish. Malls and streets are littered with beautiful, empty and often closed-down remnants of such belief systems. If only good venue design was as easy as designing something physical, what an incredibly easy world it would be — but it takes more than that. So the big question has to be, what are the elements that deliver ambience? What keeps us engaged, interested and loyal to a particular place? If it was a set number of things, everyone would be doing it, and by now you’d probably be able to buy an App for it too. No, ambience is the great intangible; the thing that can make the man in the street compete with — and even beat — those firms who have bottomless budgets and teams of advisors. Ambience is a sensory affair — or an affair with the senses, more to the point.
Ambience is about setting the mood and tone. It’s about getting a place warm, filling it with life and allowing it to be itself. Although there are no hard-and-fast rules, there are a few things you can do to get you close to this haven. Here’s a little pre-flight check for you and your outlet: • Music: is it appropriate in tempo, volume and content? • Aroma: how does the place smell? What aromas is it giving off? Are they good? • Temperature: is the temperature right? Too cold or too hot and you’ve blown it. • Staff: are they upbeat and liberated, confident to talk and interact with your customers? • Management: in the mood or just in a mood? • Lighting: classroom or bedroom? This checklist seems like common sense — and once you know what you’re doing, it is. But just look at how many places clearly don’t give even one of these pointers consideration. People are, on the whole, too close to their businesses. Many would argue they have to be, but in reality it stops you looking at things in an objective manner. Sometimes going to your place as a customer, perhaps with a friend to give their feedback, can really open your eyes to both the good and bad in your operation. But remember: if you do decide to do it, take someone with taste and personality! Aidan Keane is the founder of specialist leisure and retail design firm Keane. For more information, visit: www.keanebrands.com
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People Interview
Regional insight Top players from the regional hospitality industry met up with Caterer Middle East at this year’s ATM, to discuss the status of the Middle East market and share some top tips for F&B success Then we come to the last brand, Centro, and good quality products. All the amenities which has been recently launched. We have a businessman needs, but without the staff actually just opened the second Centro, in hovering around you at every turn! Dubai’s Al Barsha area. Many top-level Each Centro property will properties have recently have a modern, trendy bar, I think tied up with indepena lifestyle buffet and a deli. operators are dent brands or celebrity Although the outlets at each coming back chefs. Is that something property have the same concept, we custom-design each to more honest Rotana would explore outlet, so it’s not just a case of pricing in F&B” further in future? We have done that to an excopying and pasting. tent, through our ties with There is no room service, no mini-bar, but we have the 24-hour deli, Blue Elephant, Trader Vic’s and Benihana. so you can go and fetch yourself a coffee, a But F&B is by nature very trendy and very sandwich, a newspaper. It’s very much a life- fast, so you have to keep an eye on those outstyle concept, letting the guest take control lets and make sure you’re still in the right of how and when they eat, with quick service timeframe and that they’re still relevant.
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HELMUT ARTHOLD Corporate vice president of F&B operations, Rotana
Tell us about the role F&B plays in your regional properties. Rotana rebranded itself not long ago with the Rotana Hotels and Resorts, Rayhaan Hotels and Resorts, then Arjaan and Centro properties, which makes for many diverse F&B options. The outlets we put into these properties obviously vary from brand to brand, as each one has a distinct identity. Rotana Hotels has the largest number of restaurants; these are very diverse to attract different diners, and include speciality outlets and link-ups with international chefs. Then if we jump to Rayhaan, for which we have two inaugurations to come, you have to be very particular about the styles of outlets you build into these properties, as they are alcohol-free. The Arjaan properties are pretty straightforward, with an all-day dining concept and lobby lounge. Again in the GCC properties, no alcohol is served.
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Rotana’s Arthold believes F&B is at the heart of any hotel.
www.hoteliermiddleeast.com/f&b
People Interview
So we are always looking for new partners — in fact, soon we will introduce our Chinese restaurant. Being a Middle Eastern company we appreciate that we may not have the expertise to develop an authentic Chinese restaurant ourselves, so we have been looking at high-end operators in Singapore and Hong Kong who run incredible brands, and have formed a partnership with an operator, which we feel will benefit both of us. You can expect to see the first restaurant in Doha in the Oryx Rotana Hotel. At the same time, there are renovation programmes coming up in some of our hotels that have been operating for many years — for example, the established Al Bustan Rotana, where we are now looking at existing outlets which have done very well for the past few years but are ready for a new F&B look. Right now we are in discussions to decide on the new F&B vision for this hotel. In this market, where there is so much competition, how important is F&B to a hotel’s success? We believe food and beverage is at the very heart of a hotel. There is a saying: food and beverage gives you the reputation, rooms give you money in your pocket! You really do need well-organised F&B, particularly in a big hotel, for guests to enjoy their stay. I think nowadays operators are coming back to more honest pricing in F&B, which is the way it should be. That is the key to proving yourself to your customers and driving loyalty. You must also recognise the value of your employees, and how important the service they deliver is. The designer aspect is also much more important nowadays — guests today want to be wowed the moment they step through the restaurant door, and they like to see show elements too. If you have great food but it is presented in a boring way in a dull setting, the guests will not be excited.
www.hoteliermiddleeast.com/f&b
Festival City — the number of covers per day, the average cheque, the menu, customer comments, profitability. So we can base the idea on that concept, but take it to another level suited to the particular destination. Or alternatively, we can choose to associate ourselves with a chef or a brand. But PASCAL GAUVIN what we prefer to do is handle the operaVice president operations for Gulf, tions ourselves and operate for a brand or InterContinental Hotels Group (IHG) with a brand, because we want to keep the service consistent throughout the property. What kind of role does F&B play For example, look at Reflets par Pierre across your regional portfolio? Gagnaire; it is impossible for us to have MiWe have 23 properties across the GCC chelin-star knowhow and keep up with such and Lebanon, with several brands: Inter- trends constantly. But by forming this partContinental, Crowne Plaza, Holiday Inn nership with Pierre Gagnaire, we can offer and Staybridge Suites, which debuted last guests a taste of what he is doing in Paris, year. In this region we operate and that truly is a unique dinaround 50-60 restaurants — ing experience. 320 outlets across the whole But throughout all that, we A few years Middle East and Africa still operate the restaurant ourago you could get selves — we know our customSo you can see F&B is a very away with just ers, and we want to offer them important part of our business; our F&B revenue for the good food; today, the standard of service they MENA region represents 42% expect from our hotels. So it’s a you need more” combination that works well. of our total revenue. We operate 100% of the A lot of customers today seem restaurants in this region, and 80% are our attracted by familiarity; would you own concepts. consider doing an in-house brand across your properties? We don’t want to do an in-house brand, simply because we want every single customer to have a different and unique experience in each hotel. But we can have associations — for example in Dubai we have the Belgian Beer Café, which is quite well known. And there are other places in the Middle East where it might work for us to replicate that experience; for example, we have one open in Abu Dhabi now and we are talking about Doha. Because we have 320 restaurants, which is a huge data base, we can choose a template for a new property by speciality, by average cheque, or by concept. Say the owner wants a French café style outlet, we can show them the data for Bistro Madeleine at the InterContinental Dubai IHG’s Gauvin believes in retaining operational control.
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June 2010 Caterer Middle East
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People Interview
What is the secret to making an outlet successful? Today a restaurant is not all about food — it’s also about décor, experience, ambience, the people who go there, service, music, consistency of the product. People are must more sophisticated and educated than they used to be. A few years ago you could get away with just good food; today you have to give more. The Middle East is a demanding market and it’s essential to offer value for money. Customers have to be comfortable with what they’re paying, so you really have to set things at the right price. So have those overcharging started to fall away, since the downturn? Absolutely — they cannot operate like that in this climate. People will go once and not go back. What are your plans for the future? I want to make sure we have profitable operations, which please our customers and deliver the brand promise. Operating a hotel means a wide spectrum of F&B, from restaurants to banqueting to room service, so you’ve got to deliver on all fronts.
Hilton’s Lazarus says new launches are on the horizon.
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people are paying much more attention to the carbon footprint of their food as well. I also see a move towards more solid F&B concepts; people are going for what they know, what is familiar to them, rather than these high-fashion restaurants.
SIMON LAZARUS Hilton Worldwide area director of F&B, Middle East and Africa
The attraction of the familiar is evident in the numerous hotel tie-ups with popular brands and celebrity chefs; is that something Hilton is looking to develop further? That is one of the directions we’re pursuing. We’ve had a long relationship with Gordon Ramsay and with BiCE — also Trader Vic’s in the UK, which is now signed on to open in Doha with us as well. We’ve also just signed two new brands. I can’t tell you who they are, but they will launch in the UAE very soon.
What role does F&B play in the hospitality industry today? F&B is moving forwards significantly; 20 years ago it was viewed as merely a support to a hotel, now it’s turned into a real business driver. People will come and stay based on the quality of your F&B — more so in the One thing you Middle East than other regions, must ensure is I think, because the F&B scene is more focused on hotels here, that the outlet due to licensing laws.
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What are your F&B plans for the future? We’re doing a lot of research and planning right now. Hilton just formed The Hilis relevant to ton Restaurant Group, which the market” How do you ensure is based in the States, solely a concept stands out from focusing on coming up with all the competition? regional and global concepts. We do thorough research in any market They’re putting a lot into market study. we’re going into — generally months before I’m working with them to devise concepts we go in. We look at the demographics, get which are pan-regional in their appeal. market studies done, look at the competiWhat we realised fairly early is that a pub tion. Plus I also look outside the geographithat works here won’t necessarily work anycal region for inspiration — to Hong Kong where else, so you have to take the location or Singapore, for example. into account, but we are basically trying to But one thing you must ensure is that the keep up with restaurateurs, who have really outlet is relevant to that particular market. left hoteliers behind. What F&B trends are coming through at the moment? I see a move towards traceability; people are much more interested in where their food comes from. If you look at menus, particularly in North America and Europe, they all detail their sources, whether it’s for beef or vegetables. Now that’s influencing this region — and
So will we soon be seeing an inhouse F&B brand from Hilton? Yes, that’s one of the things we’re working on. There will be several concepts, unique to Hilton, which will pop up worldwide — but again we’re very aware of where we put them. There will be announcements about that shortly. It’s exciting times for Hilton F&B!
www.hoteliermiddleeast.com/f&b
Roundtable F&B recruitment
Caterer Middle East met up with recruitment and F&B industry professionals at the elegant Rive Gauche restaurant in The Address Dubai Marina, to consider the challenges affecting hiring in the region — and how to break through them What is the most difficult F&B role to fill? CD Kotze: I’d say any leadership position. It’s sometimes difficult to find someone who’s aligned with the company values and your values as a leader, who is also going to be able to communicate what you want to achieve on the ground on a daily basis. Marianna Couvaras: I would agree — a general manager for an outlet is probably the hardest person to recruit, both skills-wise and calibre-wise. You expect that person to have both front-of-house and back-ofhouse knowledge, be a good manager, be a good leader, be able to motivate, be able to market the brand and have business acumen on top of all that. So that’s quite a tough role to fill.
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Ziwa Htun: Personally I think you can find people to fill most roles, but it’s a difficult task to find people with real talent; people who can really charm a customer, who have a real passion for service. Because you can bring someone in who sounds good on paper, but when you get them here maybe they don’t have that natural talent or ability, or are simply not suited to the role. Samer Abiad: I have found it difficult finding speciality chefs, because they are very particular: they have special techniques or skills that you cannot find just anywhere, and nowadays these qualified chefs have a whole world of opportunity open to them. Vivek Singh: If you go round Dubai, and look in 50 restaurants
www.hoteliermiddleeast.com/f&b
Roundtable F&B recruitment
for a bright, talented restaurant manager, that’s a difficult thing to find too. The young breed of up-and-coming restaurant managers and speciality chefs are mostly working in other parts of the world, Europe and the US, and it’s difficult to get them here. Why is that? Kotze: I think because Dubai’s so transient, it’s difficult for people to build up a strong reputation in such a small amount of time. Singh: But we are lucky, in the hospitality industry here; we are at least allowed to hire from any part of the world we wish, whereas many countries actually have restrictions about that.
find a person, but also to get them to stay; people often come over here with the mindset that there’ll stay for a finite amount of time. Singh: From an HR perspective I agree that there is attrition — which can be healthy for a business anyway. But many people do not actually leave the region; they change jobs after a couple of years, but stay in the Middle East. Personally, I think the main issue we all face is that the truly talented people only make up something like the top 1% of applicants — and nowadays there are a lot of us looking for them.
TAKING PART (from left to right) Couvaras: Absolutely — we can source talent from anywhere and we are really lucky in that respect. It might take longer to get the guys in, and we might have to accommodate them, but each country has its challenges.
• Ziwa Htun, HR director, Traders Hotel Dubai • CD Kotze, F&B manager, Al Manzil & Qamardeen Hotels • Samer Abiad, assistant director of food and beverage, Al Bustan Rotana • Marianna Couvaras, head of HRD — Middle East and London, The Meat Co • Vivek Singh, HR director, The Address Dubai Marina
Kotze: I think probably the most difficult thing to do is not only
www.hoteliermiddleeast.com/f&b
June 2010 Caterer Middle East
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Roundtable F&B recruitment
The Address’ Vivek Singh puts his point to the table. Where do you source people from nowadays? Htun: When we are looking, the first thing we do is look internally to fill the roles. We encourage internal transfers; within the Middle East properties we share our vacancies every week. But in our traditional feeder markets, say in the Philippines, pay is getting higher and service charges are getting higher, which of course means people will think twice about leaving their own country.
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positive, because you have to spread your net so much wider. At the same time you have to be creative where you recruit, and find out what is that would attract people there to come and work in Dubai. Because what is attractive to a 23-year-old South African is different to what you’d sell somebody from Indonesia, for example. You can’t take a blanket approach. Couvaras: I feel this area has become quite stagnant; when you go into F&B or retail outlets, you seem the same faces everywhere. We just opened a restaurant in Kuwait, and someone wrote in and said that it was nice to see fresh faces and attitudes and people who weren’t saying ‘yes ma’m’ and ‘yes sir’ all the time. The industry is looking for different types of people nowadays, and I think it’s important to have diversity and start pulling people from different countries.
Singh: I don’t entirely agree with this issue of tradiSometimes it’s tional feeder markets ‘catching up’ with this part of OK for people the world. Because if you look at India, Sri Lanka, the Philippines — all the previous feeder markets — then to leave, if they’re yes, they have improved. But the compensation is still not loyal to far behind this region in terms of not only salary but your concept” also benefits, medical coverage and accommodation. I think we still have an advantage here regarding not only our employment opportunities and compensation, but also our Singh: But going back to the earlier point, I do agree; when you benefits and the potential to grow here. travel as a recruiter, it’s a very difficult job. Because if you look at a Kotze: But to an extent we’ve had to change our way of recruiting server in a certain country, say Myanmar, they will ask for X salary, in certain countries, because their economic growth and developX benefits, you offer him the contract and he will sign it with 200% ment means there is no longer the same available recruitment pool. joy. But if I make the same offer to a youngster in Cape Town, they We specifically don’t recruit in one place, however, we recruit will turn it down. That’s the reality; it happens. Needs are different, across the board; so if you look at it that way it’s actually a bit of a and lifestyles are different.
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Caterer Middle East June 2010
www.hoteliermiddleeast.com/f&b
Roundtable F&B recruitment
Couvaras: Looking at another approach, we feel that often the best staff we can get come through our own staff. It’s through word of mouth that we source the best; our staff know the brand, they know our culture, they know what we’re looking for — and they advertise the best for us as well. Prior to the downturn, there seemed to be a lot of staff poaching going on; has that stopped now? Kotze: Not exactly; there is always a certain percentage of your staff who will not be 100% loyal to you, because we are a people industry — everybody’s got to work with you from their heart. So sometimes it’s OK for people to leave, if they’re not loyal to your concept, or your leadership, or your customers. It can be better to let that person go and find somebody to replace them who does believe in your brand and your style of service. But if you’re losing 50% of your staff, it’s probably time to look at yourself and consider what you’re doing wrong. Singh: I think that trend of coming in and offering someone a huge amount of money to jump ship has really petered out. The industry learnt its lesson from the downturn; it might happen as a one-off, but nowhere near the scale before the crisis. Kotze: It’s important that you build people up within your brand, for openings in the future. So when those openings come along, you’re not so desperate to find someone that you end up shoving an overpaid, under-qualified person into a role they can’t handle.
Traders Hotel’s Ziwa Htun and Southern Sun’s CD Kotze.
Roundtable F&B recruitment
Couvaras: Our strategy is to employ from the back door and push everyone up. It’s easier to find a kitchen porter or a runner or a table-setter than to find a manager with all the required skills. So we work to develop people in-house for those roles. It’s harder and more time-consuming, but they do become more loyal to the brand, and feel that you’ve invested in them and you’re taking their career seriously. Is the promise of career security and progression the main factor in staff retention nowadays, rather than the salary on offer? Kotze: It’s important you’re run by your people not your payroll. Abiad: When we’re doing the annual performance reviews, everyone is looking for a pay rise; but they’re also looking for a more training. We try to offer lots of incentives as well, to keep our staff happy, because there are so many F&B outlets and hotels around offering competitive salaries.
[L-R] Ziwa Htun, CD Kotze, Marianna Couvaras and Vivek Singh.
Htun: The key is taking risks; you have to take some risks and invest in bringing your staff up to the next level. Only then will people stay and grow with your operation.
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Roundtable F&B recruitment
The Meat Co’s Marianna Couvaras discusses recruitment issues with The Address’ Vivek Singh.
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What changes would you like to see in the recruitment industry in future? Abiad: Today people are more into material stuff — there is still too much focus on the pay packet, and not the opportunity itself. It would be good to see a shake-up on that front. Couvaras: I’d like to see better recruitment agencies operating in this region, particularly for the F&B industry. I struggle to find the right quality of candidate from these firms, but it would be great if we could rely on them and reduce our time spent searching. Kotze: It’s a bit far-fetched, but I’d like to see a bit more appreciation of what these people we’re bringing in actually do. It is a tough environment, because this region has a demanding clientele — partly because they’re used to average service. But if they come in and immediately start demanding things, that can have a negative impact on the server.
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Htun: I think one of the main issues today is the hours associated with F&B job; it puts people off taking it up as a career. So I think we need to address the issue of work-life balance more. I have seen this happen recently in some operations here actually, where they are giving chefs or other F&B staff a two-day weekend, or offering more activities for staff to enjoy in their spare time. And I think this is an area we need to develop further, so we don’t put off potential F&B talent in future.
Tel: 0044 (0)1727 841111 • Fax: 0044 (0)1727 866169 info@jsdproducts.co.uk www.jsdproducts.co.uk
www.hoteliermiddleeast.com/f&b
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Industry insight The growth of local produce
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Caterer Middle East June 2010
www.hoteliermiddleeast.com/f&b
Industry insight The growth of local produce
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sing locally-grown produce is a practice that has long been Baker & Spice’s Yael Mejia. admired in culinary hubs around the world. Drawing on the very best of local produce, renowned chefs and restaurateurs have emphasised the freshness and traceability of their food as a major selling-point on their menus. At first glance, the Middle East might look like it could not support such initiatives: covered in sand, with scorchingly hot summers, the immediate impression is of a fairly hostile environment. Indeed, the assumption that there is a dearth of local produce here is sustained by the region’s status as a major importer (around 80% of Dubai’s foodstuffs are imported, according to Dubai Municipality). But Middle East farmers beg to differ. In the UAE, Salata Farms uses hydroponic technology in order to grow fresh produce all year round, resulting in an array of salads, vegetables and berries. Pepper plants. Meanwhile farming organisations Abu Dhabi Organic Farms and [Salata Farms] Mazaraa employ the ‘Full Cycle of Organic Farming’ in their farming methods, using the waste of their own livestock as compost for the produce grown there. The groups’ owner and founder, Khaled Butti Al Shamsi, explains: “I did extensive studies to start this operation and used the assistance have raised their profile over the past couple of years, and buyers have responded. of many professionals internationally known in the field to progress “Since the resort operation started in with my passion for healthier farming. Finally we became the first January 2008, we have seen the availability internationally certified local organic farming producers.” of locally grown items increase — and at the Another firm driving demand for local goods is Nassar Al Refaee same time local Trading Company (NRTC), an imdemand has porter and exporter of fresh fruits and increased, which vegetables that boasts more than 35 years’ means the supexperience supplying the region with Why do your restaurants not ply has become more varied. quality products from the UAE and the serve locally-grown produce? “For example, two years ago locally Middle East, as well as further afield. grown mangos made up 10% of what Managing director Mohammad NasTo be honest, we haven’t tried to % was available on the market, while 90% sar Al Rifai explains: “NRTC leases source locally; we rely on what were imported. Today, local farmers are farms in Liwa to grow vegetables such suppliers offer us. producing over 20%,” Alex says. as cucumbers, capsicums, tomatoes and % We can’t find any decent However Kempinski Ajman executive various salads and herbs. We follow good local suppliers. chef Didier Gusching — a firm believer agricultural practices to grow seasonal in the environmental, financial and taste produce and to meet local demand.” % We are themed outlet — we benefits of growing and buying local proSo the producers are there — but is the need to use authentic produce duce — believes more chefs need to wake region’s F&B industry making the most from that particular country. up to the advantages of sourcing locally. of its local suppliers? % It doesn’t taste as good as “It is exciting to see producers pushing According to Six Senses Hideaway the high-quality fresh goods the limits and producing some of the Zighy Bay sous chef we import. finest ingredients available today in the Sam Alex, % region,” he comments. regional It’s more expensive to buy locally. “But what’s on offer will automatically farmers % We do; we rely on the region’s improve and evolve if we show more farms for the majority of our interest and increase demand. fresh produce. “Most of us are not even looking for local products — we sometimes focus on Source: www.hoteliermiddleeast.com
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Industry insight The growth of local produce
the least expensive imported items rather than favour quality. This approach drives quality down. “And this is the true importance of local produce,” he continues. “If chefs here embrace this fairly cheap but high quality alternative, they will keep costs in line and dishes will taste how they should!” Since her arrival in Dubai, Yael Mejia, chief executive of Foodcraft Solutions and brand consultant for Baker & Spice — whose Dubai outlet, located in Souk Al Bahar, recently hosted the UAE’s first Farmers’ Market — has been shocked by the F&B industry’s approach to home-grown produce. “It’s depressing seeing how few chefs here draw on local Cauliflower growing. resources,” she says. “OK, maybe you used to have to [Salata Farms] import things in this region; but so what? The world is a different place today — global warming, carbon footprints, these things are real. What is it that people can’t be bothered about, why isn’t it their responsibility? “At Baker & Spice, our suppliers are the local farms; whatever they grow, we use,” she explains. “And the fact they can’t guarantee one item to us for 365 days of the year, that to us is an exciting notion. It means we need to think, on a daily basis, about what we’re doing; i writi to reinvent the food, rather than being slaves to a menu that is ten in stone and has to be fulfilled come what may.
Marriott’s Christian Biesbrouck.
www.hoteliermiddleeast.com/f&b
Industry insight The growth of local produce
“To me, that makes our lives far more interesting, challenging and exciting; every day is a different adventure.” Kempinski’s Gusching is similarly regionally-minded: “If you look, you can find virtually everything nearby — rocket and most salads, onions, shallots, sweet potato, cauliflower, carrots, papaya, tomatoes, aubergines, figs, oranges; many things can be grown in this region and they are all good.” At Oman’s Six Senses Hideaway Zighy Bay, the menus reflect what is commonly available in the local market — notably fresh seafood — as well as produce from the resort’s own organic garden. “Some products are always imported, such as Wagyu beef, because they are simply not available here,” notes Alex. “Occasionally, depending on seasons, we may have to import some vegetables and fruits. However most of the time we receive around 70% of our usage from local suppliers.” Courtyard by Marriott executive chef Christian Biesbrouck explains that in addition to the property’s own kitchen garden, its supplier partners ensure “many of our items come from neighbouring countries, such as Saudi Arabia, Oman, Iran and Syria”. However Biesbrouck notes that the menus are “very diverse”, which means products must be sourced from all over the world. According to Neil Tomato vines. W Wilkinson, sous chef at D [Salata Farms] Dubai Creek Golf and Y Yacht Club, the top prio ority is always quality. “Whether local or imp ported, fresh produce
must be of the highest quality to complement dishes,” he asserts. “We do prefer using quality local produce and keeping food miles to a minimum, but there are many instances when quality and availability mean we do import produce.” Meanwhile Okku Restaurant and Lounge founder Markus Thesleff emphasises that the brand “strongly believes in supporting local producers”, but says the Japanese outlet does not currently purchase produce from the local area. “We have tried — especially for organic produce, which is extremely high on our wish list — but there does not seem to be any supply, and when there is it is neither consistent nor HACCP-approved. Therefore technically, it is not supposed to find its way into DTCMregulated or five-star hotel supply chains,” he explains. “We have been in contact with Nazwa Organic Farm, but they simply don’t have the quantities available; so right now we are still looking around to see what alternatives there are.” In addition to the taste benefits associated with local fresh produce — as Kempinski’s Gusching notes, “there can be nothing better than the flavour and fragrance of freshly harvested fruits or vegetables which have been naturally ripened to perfection, rather than picked months in advance and kept in chillers” — there are the pecuniary and environmental benefits to think of. Salata Farms managing director Thomas Schwarz explains: “Local production enables chefs to buy fresher produce, year round, at better prices than imports, while also lowering our carbon footprint.”
Baker & Spice at Dubai’s Souk Al Bahar.
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June 2010 Caterer Middle East
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Industry insight The growth of local produce
Marriott’s Biesbrouck claims th that while some local produce is c competitively priced, it can be e expensive — and that quality a consistency are also issues. and “ future, it would be good “In to see this farming done on a g greater commercial scale, where th quality is maintained and the the c costs come down,� he asserts. Bushes of basil. [Salata Farms]
Baker & Spice, Souk Al Bahar.
Highlighting the environmental benefits of locally grown goods, Kempinski’s Gusching says: “The point we are trying to make is that many things can be grown all around the region and that they offer a cost-effective and eco-friendly alternative to importing. “Challenges remain however with a problem of volume and quality control,� he admits. “The next step will be to push producers to understand the needs of the best establishments in term of consistency, calibration and ripeness. “Furthermore, aside from a handful of great farms, there are still many examples of usage of taste enhancers or irrigation from contaminated water,� Gusching adds. “But I believe this will be corrected very soon, thanks to the growing involvement of the governments to assist producers in learning and understanding what can be achieved.� However Baker & Spice’s Mejia remains concerned that, despite the region’s high profile F&B industry, environmental concerns don’t seem to factor into the equation for many Middle East purchasers. “There are a few chefs here that are making an effort, but it’s astonishing how few,� she asserts. “And I find the fact that this region’s produce is being flown to Europe during the growing season and the equivalent thereof flown back here, totally ridiculous,� Mejia adds. “Tomatoes and cucumbers grown here are far superior in every way
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Industry insight The growth of local produce
to imported versions. But when you walk into supermarkets, what Abu Dhabi Organic Farms and Mazaraa’s Al Shamsi believes more you see are perfect-looking tomatoes which are water-logged, have no education for the region’s F&B operators could make a big difference. flavour, and basically do not deliver on any level. “From a survey we did across people from various backgrounds, “What they do have is staying power; they will sit happily looking cultures and educational levels, we found that imported fruits and very glorious on a shelf for two weeks. vegetables were perceived to be better than locally grown options. “So essentially, we’re sending superior products to Europe and And that is simply due to a lack of understanding regarding the getting an inferior product flown back here which costs the earth — benefits of local purchase,” he asserts. firstly in your pocket, and secondly in terms of the environment. NRTC’s Al Rifai agrees that the lack of restaurant managers or “There is no justification in importing produce if it is being grown chefs purchasing local or regional produce “could be because of a well nearby. And it’s not a matter of money; it’s a matter of either lack of awareness about what is available”. ignorance or simply not being bothered,” she insists. “I hope events such as the Farmers’ Market change that percep“For chefs and purchasers to just carry on business as usual, as if tion,” he says. “Although I also don’t think there is enough supply at nothing is happening to this world, is immoral — I don’t know how the moment to meet local consumption demands.” else to put it.” This is a valid point; indeed, Salata’s Schwarz says Considering why so many outlets still rely on keeping up with demand is the firm’s biggest challenge imported produce, Kempinski’s Gusching points out — although he adds it’s “a nice problem to have”. It’s not a that when a new chef coming here asks colleagues “We are responding to this by expanding our capacmatter of about where he can find fresh ingredients, the answer ity, details of which will be announced later in the money; it’s either year,” Schwarz reveals. is invariably “that everything can be found through the network of suppliers that bring in anything you want”. ignorance or not It seems that there is still work to be done by the re“The current system is dominated by strong importbeing bothered” gion’s farmers, regarding the volume and consistency ers that do an amazing job in bringing quality products of produce. But at the same time, there is more going from around the world. They have been here for many on in the world of local farming than half the buyers years, have a good logistical set-up and offer a constant and fairly in this region would believe possible. reliable service,” he observes. Indeed, when asked in Caterer’s online poll this month about “Furthermore, most head chefs are not Middle East nationals and whether they used locally-grown produce, a majority of 34% admitfeel comfortable with products they know.” ted they had never looked into local options, instead relying on what However Gushing believes that, as local resources their suppliers offered them. improve, chefs need to start making an effort. Baker & Spice’s Mejia hopes that when the outlet’s Farmers’ Mar“It is true that picking up the phone is much easier kets start up again, at the beginning of the autumn growing season, than waking up early to go to the marchefs will be first in the queue. ket, but this is what our job is all “If the restaurants here want to talk the talk about offering the about: fresh ingredients best and being environmentally aware, they need to walk the walk and taste,” he says. as well,” she concludes.
“
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June 2010 Caterer Middle East
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Ingredient focus Dairy
The delights of dairy The growing health trend has not quashed consumer enthusiasm for dairy goods, but chefs and suppliers still face issues in their quest to further the dairy market Be it milk, cream, butter or cheese, it is hard to get through the day without coming across some kind of dairy produce. Such foodstuffs have been a staple part of our daily consumption over the centuries, and despite radically changing dietary patterns, the same is true today — as Mövenpick Resort Tala Bay Aqaba sous chef Rami Zain points out. “We use dairy products in all our meals; our use probably exceeds 80% — they are a necessity,” he states. Dubai Creek Golf and Yacht Club sous chef Neil Wilkinson agrees: “I would say about 50-60% of people in the Middle East consume dairy products at least once a day, maybe twice.” Dairy suppliers can also vouch for the products’ success in this region. Paddy Darcy, Middle East regional manager for Pritchitts
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— a Lakeland Dairies company and manufacturer of high quality, super-pasteurised long-life dairy and related goods — comments: “Dairy ingredients are extremely popular across the Middle East, with locally-sourced produce and European and southern hemisphere producers all competing in an extremely tough market.” And “demand is growing across the GCC”, according to Classic Fine Foods Emirates general manager Thomas Leroy. However one trend F&B professionals have flagged up recently is that of health awareness. The region’s governments have become increasingly involved in promoting healthy eating, and now consumer spending is recovering after the financial downturn, healthconscious eating seems to be the next focal point for foodies.
June 2010 Caterer Middle East
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Ingredient focus Dairy
But contrary to what may have been expected, given the fat content prevalent in many dairy items, this rising nutritional awareness is actually sustaining demand for such goods. Mövenpick’s Zain asserts: “All dairy products contain calcium, which helps children grow and contains iron to build up the immune system.” Dubai Creek’s Wilkinson adds that the health trend has not prompted any move away from dairy items, but more interest in how they are used. “We still use about 40% dairy items on our menus; but we incorporate these into a range of dishes, so customers have a choice of healthy options.”
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Caterer Middle East June 2010
But at same time, suppliers have seen the health trend taking off — and they claim executive chefs are being more careful with what dairy items they purchase as a result. Pritchitts’ Darcy notes: “Executive chefs are moving towards products with lower fats, especially trans-fats. This reflects the fact that more and more restaurants are preparing healthy options. “However it is fair to say this trend has not yet taken hold in the Middle East in the same way it has in other regions, such as Europe,” he adds. Lactalis International overseas general manager FrancoisXavier Rougagnou agrees: “We have recently witnessed a great deal of ‘Eat Healthy’ awareness campaigns right across the Middle East, in which the main message is to cut down on your fat intake. “As suppliers, it is our role to work with customer demands; so to satisfy this trend, President Brand introduced a light option, the ‘0% Fat’ line. “This range has captured a decent share of regional sales, proving that consumers are becoming more concerned with the fat content of their dairy foodstuffs,” he observes. The other key trend relates to the type of dairy chefs are purchasing, with an increased demand for unusual or regional-specific dairy goods, such as specialist cheeses or creams. Noting that many dairy items have a short shelf-life, Mövenpick’s Zain says improved transport has helped this market along significantly, bringing many more unusual dairy items into the region. Lactalis’ Rougagnou puts the increased demand for more exotic items down to the growing restaurant scene. “As more international restaurants come into to the region, for example from France, we are receiving requests for specific types of products that are authentically from their country of origin,” he explains. But chefs are still experiencing problems when it comes to fulfilling their dairy demands.
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“Availability from suppliers is still an issue,” says Mövenpick’s Zain. “We use a lot of dairy products in our cooking, and getting the items delivered on time is somehow a challenge despite the fact that it is all available in the market nowadays.” Dubai Creek’s Wilkinson agrees, explaining: “The main problem area with regards to availability is imported cheese. You don’t know from one week to the next if you are going to receive it. “The cost of the cheese itself can also fluctuate depending on timing and where it is imported from.” Pritchitts’ Darcy agrees that “the main challenge for any exporter is ensuring the continuity of supply”. “However we have excellent distribution partners in the GCC and they help to ensure that there is a continuous supply of all our products,” he asserts. But other dairy suppliers are still encountering challenges in bringing goods to the Middle East. Lactalis’ Rougagnou explains: “In the wide range of cheese that Lactalis produces, some are made out of raw milk — and there are countries in the GCC that do not allow import of such products, while other places will enforce tough regulations for getting the product into the market. “So overall, these regualtory differences make importing such products a real challenge.” Labelling can also be problematic, according to Classic Fine Foods’ Leroy. “Production in any company must be stopped in order to produce UAE products,” he asserts. “This has a direct impact on price, availability and consistency.” It seems that dairy products will continue to enjoy a strong standing in the Middle East — albeit in a lighter format, if the health trend really takes hold. But before the market can advance and offer more diverse items, suppliers may want to see some of the ongoing import issues addressed.
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Supplier news June 2010
Supplier news
GCC customs rules causing suppliers strife Australian meat supplier highlights need for customs and labelling issues to be addressed Middle East customs and product labelling regulations are continuing to raise issues for importers, according to Australian meat supplier Stockyard. David Clark, general manager of marketing for the firm — which provides high quality grain-fed beef across the region, including in the UAE through Country Hill International — explained: “Different customs clearance and product labelling requirements into the Middle East add unnecessary expense and additional workload for exporters and importers. “Coordinating supply and demand brings up challenges when working with a perishable product with a long lead time in production,” he added. “Increasing supply rapidly through periods of high demand is difficult — although communication right through the supply chain can greatly assist in smoothing the bumps.” Speaking to Caterer Middle East earlier this year, Dubai Municipality’s Food Control Department director, Khalid
Mohammed Sharif Al-Awadhi, revealed the region was working towards unifying import and export regulations. “It’s our goal to harmonise food safety and import and export systems for the
GCC, with one set of procedures and regulations,” he revealed. “If we can do that, and all the systems in the GCC are one, things will run a great deal more smoothly.”
Stockyard’s Wagyu striploin: plans to harmonise GCC customs laws could make importing such foodstuffs simpler.
Ninth record year for Hobart Nestlé expands Ware washer manufacturer Hobart has declared 2009 its ninth record year in a row. The company’s upward turnover trend reached €163.5 million (AED 755.1 million) and international turnover figures rose to US $1.4 billion. Hobart Europe vice president Ralf Hübner said: “Our innovative products combine economics and ecology at a top level of quality. “We’ve continuously developed our machines according to customer
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requirements, and happily our efforts have paid off.” The Offenburg-based company has expanded in every business division in Germany and international markets, adding a number of new ware washing machines to its range in recent years, despite the global economic crisis. The company was also awarded a number of national and international awards over the past year — including winning the TOP 11 seal of quality for the third time running.
in Middle East Food giant Nestlé is expecting more than 10% growth in the Middle East during 2010 and is building four new factories in the region — one of which will be in Dubai. Chairman and chief executive of Nestlé Middle East, Yves Manghardt, said he was confident about prospects this year, following “a tough year with low growth” in 2009. The Middle East is currently responsible for just 1.4% of Nestlé’s global turnover of US $101.4 billion (AED 372.4 billion).
June 2010 Caterer Middle East
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Supplier Su S uppl up pp p plliie err n news ew e w wss June Ju JJun un u ne 2 2010 010 0 01 1 10 0
Brazil Trade Middle East records millions in deals
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The first ever edition of Brazil Trade Middle East recorded US $52 million in deals either closed during the event or to be consummated within the next 12 months. The event — which was organised by the Brazilian Trade and Investment Promotion Agency (Apex Brazil) and ran from May 9-11 at the InterContinental Hotel Dubai Festival City — saw around 560 business meetings held over three days. The event was inaugurated by the Brazilian Ambassador to the Middle East, His Excellency Raul Campos e Castro. Commenting on the event, Apex-Brazil business director Mauricio Borges noted: “Brazil Trade Middle East underscored the need to heighten trade relations between Brazil and the Arab region, especially as we are witnessing signs of a steady shift towards global economic recovery. “From 2003 to 2009, the trade flow between Brazil and the group of countries comprising Saudi Arabia, Qatar, Bahrain, Kuwait, Oman, Jordan, Syria and Lebanon jumped from US $2.54 billion to US $6.89 billion. “Brazil Trade Middle East provides an opportunity for us to not only further strengthen our commercial ties with this part of the world but also to fully express our appreciation for the support of our Arab partners,” he asserted.
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Apex-Brazil business director Mauricio Borges.
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Show review The Hotel Show
The Hotel Show 2010 Talking to exhibitors at the 2010 edition of the region’s established Hotel Show, Harriet Sinclair finds that the annual hospitality trade event has returned with less people, but more promise Last month saw the Dubai Exhibition Cen- along is what you want, because it’s not tre play host to annual hospitality trade event about volume, it’s about quality.” The Hotel Show, which ran from May 18-20 This opinion was shared by Meeting Point and featured international suppliers exhibit- Group managing director Sufyan Al Muhaising products for the hotel and en, who said that the positive F&B industries. response at the show meant he Though it was a smaller afwould be returning next year. We are fair than last year’s offering, “This is our first time at absolutely participants were keen to disThe Hotel Show and we have delighted by the had some good leads. We will miss the idea that less people meant less business. quality of visitors definitely be coming back next “Traffic-wise it was a bit on we have had to time,” he confirmed. the low side, but quality-wise But although exhibitors the stand” it was right up there. So we are found some quality customers, absolutely delighted by the people were by no means under quality of visitors that we have the illusion that business in the had to the stand, and the contacts that we’ve region was back to full strength. made,” said Martin Vella, international busiEuroCave export area manager Florence ness development manager of Eagle K-wear. Bonnier commented: “Honestly, I think we Justin Posner, managing director of JM are in the middle of the recession. Of course Posner, also had a successful show and main- the food and beverage industry has been aftained he’d had some promising leads. fected, as there as less people in hotels so this “There was not a huge impacts on us as well. volume of people “But we are launching new products — here compared to such at So wine devices, which we think will Gulfood, but I do be popular. But these things take time in this believe that the marketplace,” she observed. people who have Also emphasising that the economic crisis come along was not yet over was Bentley managing diare actually rector Mark Okkerse. people who do “If you had asked me three months ago, I want to buy would have said ‘what crisis’, as we were desomething, livering orders from 2008. But now, things which makes a have changed,” he said. difference,” he “Having said that, we are still developing pointed out. new products like the eco-kettle, which en“Getting the courages people to use less energy — and right people that remains attractive in a downturn,” Okcoming kerse asserted. According to Boncafé Middle East marketMeeting Point’s ing and PR manager Sally Francis, developSufyan Al Muhaisen.
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Caterer C Cate Ca Caterer ater tte ere rer M Mi Middle Middle id dd dlle dl eE East East ast JJune as June un ne 20 2 2010 2010 01 010 10 0
Eagle K-wear’s Martin Vella.
83%
of 2009 visitors considered placing an order as a result of the show
A chocolate fountain from JM Posner.
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Show review The Hotel Show
Boncafé’s Sally Francis: concentrating on customers.
Coffee machine provider Nespresso says it has seen business grow since the financial downturn.
ing new products and concentrating on the needs of existing customers has remained key to any company’s survival. “Obviously there was a downturn with new hotel openings, everything slowed down — but we found that we’ve just had to concentrate on our existing clients, looking at things like our new in-room solutions,” she explained. “And even in a recession, coffee sales remained pretty good.” Nespresso senior business development executive Vinod Alexander Chacko agreed, underlining the growing strength of the coffee market in the region. “For Nespresso, business has remained much the same [during the downturn] and even continued to grow,” he said. “You have expats here who can’t start their morning without Nespresso; when we open our boutique in Dubai Mall each morning, there are people queuing up to buy our products!” After a full three days of launches, enquiries and trading, the overall verdict was that although traffic had been slower than in previous years, the quality of stand enquiries had been higher. Hopefully these EuroCave’s quality visitors have Florence Bonnier. sowed the seeds for fresh business opportunities to take root.
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F&B essentials Coffee machines
Lavazza opens first Dubai training centre International coffee company’s 43rd training centre is the first for Middle East Coffee company Lavazza has opened its first training centre in the Middle East, off Dubai’s Sheikh Zayed Road. Officially launched on May 12, the centre is the company’s 43rd training centre worldwide. Providing Lavazza coffee training to clientele “from housewives to coffee professionals”, the new centre marks the beginning of the brand’s plans for regional growth. Lavazza director of training worldwide Marcello Arancangeli said: “The UAE is an important market for Lavazza, and our newest training centre demonstrates our long term commitment to growing the coffee sector in this area.” The firm’s business development manager Middle East Fadi Haddad added: “We see huge
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The team: Keith Cox, Ruth Kirwan, Daniel Modaffari and Fadi Haddad open the first Lavazza training centre in region. potential in the Middle East market, it’s booming everywhere — from Dubai to Qatar, Saudi Arabia, Egypt and Lebanon. So yes, we have good plans.” The Lavazza course covers a range of subjects, from the
coffee crop and production processes to the equipment needed for making a proper espresso, and participants are encouraged to be innovative and creative. Each year Lavazza trains over 25,000 baristas internationally,
WMF 2000 S
Kalina System
The WMF 2000 S prepares coffee specialities with milk at the touch of a button. There are three grades of milk foam available: ‘superfine’, dense foam with a creamy consistency; ‘fine’, suitable for cappuccino making; and ‘standard’, for extra-large quantities. The WMF 2000 S is suitable for medium demand, with a daily capacity of up to 200 cups.
Nestlé Professional has introduced the new Kalina system which is ideal for front-of-house use. Kalina features a high dispensing capacity, makes eight different types of hot beverages from a variety of Nestlé vending products, has an overheat protector and also come with an auto-clean and rinse facility.
La Marquise Tel: +971 4 343 3478 Fax: +971 4 343 3498 Email: sales@lamarquise.ae
Nestlé Professional Tel: +971 4 408 8100 Fax: +971 4 341 0159 Web: www.nestleprofessional.com
Caterer Middle East June 2010
providing them with new coffeemaking techniques, as well as taste training. The company said it had hopes of expanding and opening more Middle East Lavazza training centres in the near future.
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Dates for the diary Calendar
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01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 June 3-6 Dafood 2010 Daegu, Korea Global exhibiton for food and beverage industry professionals.
renowned bar supplies exhibition will play host to leading international brands as well as unique, specialist suppliers from all sectors of the industry.
www.dafood.co.kr/eng
www.barshow.co.uk
June 9-11 Interfood Astana Astana, Kazakhstan
June 23-25 11th Annual World Barista Championship London, United Kingdom
An opportunity to view new products and developments from leading Kazakhstani and international food producers.
www.astanafood.kz/en
An annual championship event that serves as the culmination of local and regional events around the globe.
www.worldbaristachampionship.com June 15-16 Bar 10 London, United Kingdom
The 20th Taipei International Food Show unites Asian F&B suppliers with thousands of purchasers from around the world.
www.foodtaipei.com.tw June 23-27 Malaysia International Halal Showcase Kuala Lumpur, Malaysia
The 10th instalment of the
The 5th international Expo Gateway Middle East invites trade visitors and the general public to interact with leading players across multiple sectors, including agriculture, food and machinery, and retail.
www.forumfuar.com June 30-July 2 The 8th International Hospitality Equipment & Supplies Fair Guangzhou, China
The largest annual gathering of halal industry players and entrepreneurs from all over the world, facilitating the sourcing and selling of quality halal goods from across the globe.
Asia’s largest mid-year hospitality supplies exhibition attracts trade professionals from the F&B and hospitality industries.
www.halal.com.my June 23-26 Food Taipei 2010 Taipei, Taiwan
Gaziantep, Turkey
June 24-27 Expo Gateway Middle East
www.hosfair.com
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Supplier Product showcase
New products Every month Caterer Middle East brings you the best and brightest new F&B products
Earth Glass
Loto and Ninfea Relax
This eco-friendly stone-look mosaic with glass features — which integrates slate, basalt or limestone with wood or other materials — has multiple uses, from sink backing to wall decoration.
This collection of lounge armchairs and wide tables comes in a range of sizes, in white and coffee colours. Made up of glass, aluminium and polypropylene, the collection is centred on creative experimentation, solidity, style and practicality, and was
ONIX Cerámica SL Tel: +34 964 776 287 Email: onix@onixmosaic.com Web: www.onixmosaic.com
created in collaboration with designer Raffaello Galiotto. Nardi Tel: +39 44 442 2100 Fax: +39 44 442 2150 Email: info@nardigarden.it Web: www.nardigarden.it
Vito Vito keeps oil in optimal condition and decreases consumption by removing harmful carbon, micro-particles and suspended sediments. This increases the lifetime of the oil by up to 50%, which means less frequent changes, lower consumption and smaller stock requirements. SYS Systemfiltration GmbH Tel: +49 746 196 2890 Email: info@systemfiltration.com Web: www.systemfiltration.com
602 Series
The 602 series from Precision gives a choice of upright cabinets with the doors on either the wide or narrow side. Standard features include stainless steel interior and exterior, iCool ‘smart’ energy saving controls, 600 litres of storage and a removable shelving system.
Qui est Paul French brand Qui est Paul offers modern design furniture. The company works with international young designers to deliver original and innovative models, available in 13 different colours.
Qui est Paul Tel: +33 545 708 910 Fax: +33 545 663 439 Email: e.michaud@rotodesign.fr Web: www.qui-est-paul.com
Precision Tel: +44 1842 753 994 Fax: +44 1842 766 636 Email: sales@precision-refrigeration.co.uk Web: www.precision-refrigeration.co.uk
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June 2010 Caterer Middle East
49
Supplier Product showcase
Indel B
Eagle K-wear Company Limited
Indel B mini-bars come with different types of cooling systems. The Drink Plus range has a traditional absorption cooling system while the K Plus line is equipped with a low energy consumption compressor cooling system. Drink Plus and K Plus both have internal aluminium shelves and transparent balconies, and are available with a triple glass door.
Eagle K-wear has styles to cover the whole range of uniform categories across hospitality operations. The firm’s collections feature work wear, hotel and restaurant uniforms, school uniforms and healthcare, sportswear and leisure outfits.
Indel B Tel: +39 0541 848 711 Fax: +39 0541 848 000 Email: marketing@indelb.com Web: www.indelb.com
Eagle K-wear Tel: +356 21 442 329 Fax: +356 21 445 575 Email: info@eaglek-wear.com Web: www.eaglek-wear.com
Outdoor rugs
Detpak
Kettal SA Tel: +34 93 487 9090 Fax: +34 93 487 9066 Email: info@grupokettal.com Web: www.kettal.com
Detpak Tel: +971 4 886 4311 Fax: +971 4 886 4312 Email: rodney.ellis@detpak.com Web: www.detpak.com
This new collection of outdoor rugs, features fabrics designed by Patricia Urquiola exclusively for Kettal. Made of Chenilletex and protected by a layer of non-slip PVC, they are available in four colours: Kernel Red or Brown, and Paddock Red or Brown. Kettal Rugs measure 300x200cm.
Providing a range of packaging solutions, Detpak has recently launched the Rebbit range. This line boasts the same appearance as existing product counterparts, but has the added benefit of being completely compostable. The initial collection consists of Ripple-Wrap Hot Cups, Retail Bags, Sandwich Wedges and Bakery Bags, with plans to extend to include other products in the near future.
Bespoke Design Service In addition to the ranges available from stock in the Simon Jersey catalogue, A Ronai is now able to offer customers a bespoke design and manufacturing service, ensuring all departments in your business get relevant, attractive and practical uniform solutions. A Ronai Tel: +971 4 341 4409 Fax: +971 4 341 4457 Email: mesales@ronai.co.uk Web: www.ronai.co.uk
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www.hoteliermiddleeast.com/f&b
Distributors & supplies directory Distributors ABC Baking Tel: 009714 885 3788 Email: Natalie@abcbaking.com www.abcbaking.com
B.A.K. (Oman) Tel: +968 - 2459 1065 Fax : +968 - 2459 6270 Email: info@bakoman.com
Country Hill International Tel: +971 4 347 0200 Email: hamish@chi.ae
Emf Emirates Tel: +971 4 2861166 Fax: +971 4 2863080 Email: info@emf-emirates.ae
www.horecatrade.com
Lactalis International Tel: +971 4 3298061 Email: pmouawad@lactalis.ae www.lactalis-international.com
La Marquise Tel: +971 4 343 3478 Email: sales@lamarquise.ae www.lamarquise.ae
Baqer Mohebi Tel: +971 4 396 9777 Email: bme@mohebi.com (Marketing & distribution of food & non food FMCG, food ingredients & Cuban Cigars)
Suppliers BEVERAGES Boncafe Tel: +971 4 2828742 Email: sales.dept@boncafeme.ae www.boncafeme.ae
Franke Tel: +41 6 2787 3607 www.franke-cs.com
Lavazza Tel: +971 50 5959385 Fax: +971 4 3211274 Email: ruth@lavazza.ae www.lavazza.ae
Marco Beverages Tel: 01933 666 488 Email: chris@marco-bev.co.uk www.marco-bev.co.uk
Monin Tel: +971 50 940 0918 Email: tgergov@monin-mei.com www.monin.com
Horeca Trade Llc Tel: +971 4 3403330 Email: mail@horecatrade.ae
NTDE
FOODSTUFF
Tulsidas Lalchand
Al Diyafa Tel: 009714 369 2888 Email: vahe@diafafoodstuff.com
Clearwater Seafoods
Tel: +971 4 881 5552 Email: mohammad.shanawani@unilever.com
Tel: 001 902 443 0550 Email: cdnsales@clearwater.ca www.clearwater.ca
HYGIENE
Giles & Posner Tel: +44 1923 234040 Fax: +44 1923 245151 Email: sales@gilesandposner.com www.gilesandposner.com
Tel: +971 4 408 8100 Email: npdxb@ae.nestle.com
Tel: +971 50 6447837 Email: frankboering@lambweston-nl.com www.lambwestonmeijer.nl
Tel: +41 318 585111 Email: info@schaerer.com www.schaerer.com
COOKING Convotherm Tel: +49 884 7670 Email: info@convotherm.de www.convotherm.de
MKN Tel: +49 5 3 318 9207 Email: km@mkn.de www.mkn.de
Johnson Diversey Gulf Fze Tel: +971 4 881 9470 www.johnsondiversey.com
MGK/Temptrak Tel: 009714 3309071 mirco@mgk.ae www.mgk.ae.
Newell Rubbermaid Tel: +971 4 292 3444 Email: yasmin.dabbah@newellco.com www.newellrubbermaid.com
RESTAURANT/ HOTEL SUPPLIES Churchill China Tel: +44 1782 524371 Email: glenn.ewart@churchillchina.plc.uk www.churchillchina.com
Schaerer Nestlé Professional Tel: +971 4 408 8100 Email: npdxb@ae.nestle.com
Pritchitts Tel: 02082907020 Email: GScott@pritchitt.com www.pritchitts.com
Quraish Tel: +966 2 6532441 Email: aalghamdi@quraish.com www.quraish.com
Tel: +971 2 6730 565 Email: shura@emirates.net.ae www.shuraemirates.com
TSSC Tel: +971 4 343 1100 Email: tssc@eim.ae www.tsscdubai.com (Catering/kitchen equipment, chocolate/ coffee equipment, FMCG, refrigeration)
JSD Products Tel: +44 1727 841111 Email: info@jsdproducts.co.uk www.jsdproducts.co.uk
Procurio
Unilever Foodsolutions
Lambweston Nestlé Professional
Tel: +971 4 3533736 Email: trade@tulsidas.com www.tulsidas.com
Tel: +971 4 2675406 Email: bakemart@emirates.net.ae www.bakemart.ae
Tel: +49 421 3502 387 Email: michael.pruss@csmglobal.com
Shura Trading
Tel: +9714 - 285 2222
Bakemart Llc
CSM Deutschland GmbH
Fax : +9714 - 222 2900 Email: ntde@emirates.net.ae www.ntde.ae
Dalebrook Supplies Ltd
Tel: 009714 334 1040 Email: procurio@eim.ae www.procurio-me.com
Royal Host Tel: +966 2 2522289 Email: royal@binshihoun.com www.binshihoun.com
Villeroy and Boch Tel: +352 46821208 Email: info.hr@villeroy-boch.com www.villeroy-boch.com
CATERING EQUIPMENT Electrolux Professional Tel: +39 0434380304 Email: karen-cristina.breda@electrolux.it www.electrolux.com
Koma Middle East Tel: 9714 887 3334 Email: marc@koma.ae www.koma.com
Robot Coupe Tel: 0033 143 988833 Email: person@robot-coupe.com www.robot-coupe.com
KNIVES
Tel: 0044 1376 510101 Email: kikih@dalebrook.com http://www.dalebrookonline.com
Duni AB Tel: +46 40 10 62 00 Fax: +46 40 39 66 30 Email: info@duni.com www.duni.com
Impulse Enterprises Tel: 001 954 9579917 Email: info@impulseenterprises.com www.impulseenterprises.com
Dick Tel: +49 7 153 8170 Email: mail@dick.de www.dick.de
Victorinox AG Tel: +41 41 818 12 64 Email: alain.hospenthal@victorinox.ch www.victorinox.com
Appointments June 2010
Appointments Emmanuel Pauliat has been appointed to the role of executive chef at Crowne Plaza Dubai, on Sheikh Zayed Road. The French national began his career in 1991 at Auberge de la Terriere in France, and after 12 years of hard work in the kitchen, in 2005 he joined the IHG family at the Intercontinental Muscat, Oman. Excited about joining one of the group’s flagship regional properties, Pauliat aims to win over Dubai diners through his expert fusion of Arabic and French cuisine.
Renaissance Dubai Hotel has promoted its former executive chef Andreas Kurfürst to director of food and beverage. Kurfürst started his career in Dubai in 1990, and joined the Renaissance Dubai in 2003. He is also the vice president of the Emirates Culinary Guild. Taking on the role of executive chef is Amgad Zaki, who has served as the hotel’s executive sous chef for more than three years.
Tapas bar Seville’s at Wafi Centre, has welcomed a new management duo. Sous chef Carles Colomé Grau started his career in Barcelona at age 17, and worked in London prior to his move to Dubai. His new menu features a variety of tapas and regional specialities. New restaurant manager Jaime Castaneda, a graduate of the Universidad Carlos III de Madrid, has worked for a variety of well-know restaurants, including La Veranda in the Ritz-Carlton Marbella.
Made with professional pride
NEW!
Sweet Potato Fries Natural sweetness, a smooth texture and a crispy bite.
KSA: Al Munajem Cold Stores +966 147 55555 and Al Diyafa Co. for catering Services +966 265 58872. Kuwait: Al Yasra Food Co. +96522249100. UAE: Horeca Trade 800-3210 (Toll free). Oman: Al Khan Foodstuff LLC +968 24794488. Bahrain: Fine Foods 00973 17729300. Egypt: Al Motaheda Distribution & Supply +201 22375693. Qatar: Ali Bin Ali & Partners +974 4895666. Jordan: GTC +962 6 4129650. Lebanon: I. Hakim Dowek & Sons s.a.l. +961 (0)5 456680.
www.lambweston.com
Naresh Jagtiani has been appointed as the regional manager, foodservice at Coffee Planet. Jagtiani began his career in Kuwait at Zana Trading, following which he joined the MH Alshaya Company as business alliance manager for the Starbucks brand. The new role will see him in charge of further developing the corporate and hospitality businesses at Coffee Planet. Jagtiani commented: “What Coffee Planet has achieved in the last five years is immense. “They have found a way to build a successful business in a very competitive market.”
Last bite Interview Gallery
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