Caterer Middle East by ITP Business Publishing

Caterer Middle East

Serving the region’s catering professionals

Romantic returns Middle Eastern outlets gear up for Valentine’s business

Baking hot

February 2009 • Vol 05 • Issue 02

Supply and demand Getting to the heart of the issues facing the region’s F&B suppliers and buyers

The growing regional demand for fresh bakery and pastry products

Food giant iant F&B players descend on Dubai for the biggest ever Gulfood exhibition

An ITP Business Publication

Contents Volume 5 Issue 2

64 43 60

Contents February 2009

03 News Constructor shortage threatens outlets; Ritz’s F&B revamp; regional franchise show launched; IMES to conduct first Iraq dairy and beverage studies 21 Culinary conﬁdential Marcus Gregs shares his true-life tales of the kitchen 26 Roundtable F&B suppliers versus buyers: who faces the toughest challenges? 22 Designer column Aidan Keane gives outlets a lesson in dealing with a recession 34 Kitted out THE One is more than a furniture brand, as its deli-café concept demonstrates

36 Gulfood preview Caterer gives readers a complete insight into Dubai’s biggest ever trade show, from products to partner shows and organiser interviews 58 Doughy delights Industry professionals give their opinions on the rise of baked goods in the Middle East 62 Restaurant essentials Assessing the latest and greatest crockery collections to hit the Middle East market 68 Recipe exchange Keva Restaurant and Lounge’s Yashin Rangorath discusses his global influences

22 For the latest news and stories go to www.hoteliermiddleeast.com

www.hoteliermiddleeast.com

February 2009 Caterer Middle East

News February 2009

Constructor shortages a threat to outlet openings Key industry figures say new outlets are facing a regional shortage of fit-out constructors Leading industry players have spoken out about the crippling shortage of F&B contractors in Dubai — and suggested major mall developments are to blame. Speaking exclusively to Caterer Middle East, The Meat Co and Ribs and Rumps regional operations manager Rob de Villiers commented: “I think Dubai Mall has put a huge strain on the construction industry from a fit-out contractor’s point of view. There are about 1200 outlets to open there and trying to find contractors to do those jobs in time has not been easy.” Walid Hajj, chief executive of Cravia —

the regional franchisee for big names such as Cinnabon, Zaatar W Zeit and Roadster Diner — added: “When you tell a contractor ‘I have five locations in Dubai Mall, I want you to bid for them’, then you apply to 10 companies and get only one interested, there’s definitely something wrong.” The situation is forcing outlet owners to hire companies from further afield to complete their restaurant fit-outs — Meat Co’s de Villiers revealed that the company was forced to outsource a recent restaurant fit-out to a firm from South Africa. And Cravia‘s Hajj predicts the lack of

News Digest. Franchise show launch; Pierre Gagnaire’s return to Dubai; a region of chocoholics

Cravia CEO Walid Hajj: the shortage of fit-out workers is just the start.

constructors is just the tip of the iceberg. “Up to now, the number of constructors — indeed the number of everything in Dubai — has exceeded supply by far, with all the price increases and inflation and so on. “But now that gap is closing,” he asserted. “So it’s going to be an interesting year.”

ers, practical workshops, panel studies covering the markets for discussions and a unique ‘Pow- dairy products and non-alcoer Zone’, where conference holic beverages in Iraq. delegates, keynote speakers “With a population approachand exhibitors ing 30 million can meet. and substantial “We’re aimoil resources, ing to bring a Iraq is one of the unique mix of world’s great unwill see the brand, not your tapped markets. introduction of usual franchise Sadly it has been show offering,” Franchise Arabia, more-or-less off said Tracey limits to outside from October 4-6 businesses for Furey, managing director of almost 20 years,” consultancy firm Franchise said a company spokesperson. Development Services and “But now, with security imFranchise Arabia’s conferproving, IMES believes it’s time ence director. to take a close look at the opportunities the country offers.” First Iraq dairy and The expected date for publicabeverage reports tion is the end of April 2009. Dubai-based Middle East Foodie extravaganza marketing specialist IMES A host of master chefs are headConsulting has announced the ing for Abu Dhabi this month, launch of two new multi-client

2009

Nexus managing director Neil Manwaring [left] and chairman Dominic McGill with Tracey Furey.

Franchise trade show for region launched A trade show catering to the region’s growing franchise market has launched in the UAE. The inaugural Franchise Arabia Conference and Exhibition will run from October

www.hoteliermiddleeast.com

4-6, 2009, at ADNEC in Abu Dhabi, providing “a knowledge exchange and networking platform for the region’s franchise-related business leaders”, according to organiser Nexus Holdings and Associates. The event will feature speak-

February 2009 Caterer Middle East

News February 2009

F&B revamp for the Ritz The traditional chain goes for accessible quality with a fresh take on simple concepts Luxury hotel brand The Ritz-Carlton Hotel and Resorts is planning to refresh its F&B offerings witha focus on delivering truly authentic themed dining. Ritz-Carlton vice president of operations Mark Weiss claimed the chain would introduce traditional outlet concepts, where the attraction would lie in “keeping things simple”. The brand’s latest UAE property, The Ritz-Carlton Dubai, International Financial Centre, is set to open later this year with three food outlets — a steakhouse, a French brasserie and a Thai restaurant. “There are plenty of steakhouses here in Dubai,” said Weiss. “But it’s about how

Continued... for one of the largest culinary spectaculars ever held in the Middle East. Gourmet Abu Dhabi will feature 24 Michelin-star chefs, including award-winner Charlie Trotter and the “vegetable magician” Alain Passard. The show’s organising committee member Peter Knipp commented: “It is important that the educational aspect of the event is used to elevate Middle

you execute it, and many hotel restaurants are getting it wrong. “Whereas we’re doing things that you should be doing in a steakhouse — we’re making sure the quality is there and that it’s approachable.” Weiss added that the brand was not trying to do anything new, but attempting to “execute something very different to the normal café or dining room environment”. “We want to make sure that we are more of a lifestyle experience, from a food and beverage point of view; customers can go to the restaurant without a tie and a jacket and feel comfortable enough to make multiple visits,” he said.

Mark Weiss says the new restaurants at The Ritz-Carlton Dubai, International Financial Centre, will offer authentic concepts to diners.

Restaurant director Etienne Eastern cuisine to a gourmet Haro said he was pleased with level and for the local commuthe standards the restaurant nity to celebrate their own cuhad attained linary heritage during its first and engage in nine months sharing it with a of operations, wider audience.” Gourmet Michelin-star chefs but added that he believed the Abu Dhabi will will be appearing three-Michelintake place from at Gourmet Abu starred chef ’s February 5-14 at 13 venues across Dhabi this month main concern might be “the the capital city. lack of notoriety Gagnaire returns of our restaurant compared to Celebrated French chef Pierre other venues who look more at Gagnaire will return to appearance than substance”. Dubai this month for a stint “However he strongly believes in the kitchen of his sixth that in the end, quality and restaurant ‘Reflets par hard work will make us a very Pierre Gagnaire’ particular venue in the heart of at InterContiUAE residents,” he added. nental Hotel Food safety solution? Dubai FestiMGK, provider of HACCP val City.

Caterer Middle East February 2009

temperature monitoring system Temptrak, has teamed up with eco-friendly disinfectant company Oxytech to offer a one-stop shop in food safety to the hotel industry. The innovative Oxytech D 250 food disinfection system is easy to use, operates without electricity and uses 100% chlorine-free disinfectant. “One of the main advantages of [the product] is the no-rinse application, which saves water and time,” said Oxytech chairman Frank Rütten. Temptrak’s Mirco Beutler added: “We decided to offer Oxytech exclusively to the hotel sector, as there is high demand in this area for an environmentally friendly solution.” Rütten said he believed the product was ideally suited to the Middle East, where high

www.hoteliermiddleeast.com

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News February 2009

Continued... temperatures and exacting standards meant hotels were constantly seeking the top food safety solutions available.

Chocoholic region The Middle East is among the top five chocolate-loving regions in the world, according to research conducted by chocolatier Swiss International Chocolates. The firm conducted the study in the run-up to launching its new brand Chocolat, offering hand-crafted chocolates created using Swiss products.

“Following our market Gelato espresso F&B equipment supplier Taste study, we discovered the of Passion held Middle East is a demonstration one the top five for Dubai’s F&B highest chocoprofessionals, late-consumpromoting a ing regions,” Michelin-star chefs time-saving confirmed the will be appearing range from Italcompany’s managing at Gourmet Abu ian manufacturer Bravo. director Daniel Dhabi this month The TritHutmacher. tico series The study can make various sweet and also revealed that Middle savoury delicacies Eastern consumers parthrough a process ticularly appreciated of pasteurisation, bespoke services, thermal shock prompting and whisking. Chocolat to offer Taste of Passion’s a customised GCC manager chocolate-making Olivier Michaux said: “The service and various machines can even create up to packaging options.

95% of the basic components of pastry, saving chefs a lot of time.”

Foam sweet foam UK-based company MSK Ingredients is set to win over the region’s experimental chefs with an innovative product . Hyfoamer, an ingredient made up of natural dairy protein, can be used as a replacement or stabiliser for egg whites, meaning that when beaten the foam will hold for hours. “It almost guarantees a lift on soufflés and will enable acidic flavours to be added to meringue, when normally that would break the egg white,” explained company director Stefan Priest.

Evolution Plus: even more choice at the touch of a button Can’t wait for a greater choice of coffee specialities? If so, with its superb, great-looking design and powerful functionality, the Evolution Plus is exactly what you need. It’s optionally available with a refrigeration unit and integrated milk system, or the new Autosteam Pro for even more choice and perfect foam at the press of a button. The ergonomic Pre-Selection Plus control panel is fashioned from glass with 16 pre-select buttons. With four levels on the large graphic display, the Evolution Plus can prepare up to 32 individually programmable beverage creations. Also available: the matching KE320 milk fridge. A compelling solution for the discerning customer.

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News analysis

Clive Brunskill/Getty Images

February 2009

Extravagant firework displays, like the one marking the official opening of Atlantis, The Palm in November 2008, were notably absent in Dubai this New Year’s Eve.

New Year parties pulled as token of solidarity with victims in Gaza A group of Dubai’s F&B heads explain how their outlets were impacted by the New Year’s Eve celebration ban New Year’s Eve has always been one of the cember 30. Jordan and Egypt followed suit, busiest nights of the year for Dubai’s hotelcalling off numerous planned celebrations. based bars and restaurants, as package deals Politically, the message was a strong one of entice tourists from around the globe. respect and solidarity with the Palestinians’ But this year, outlets faced plight; but making this statethe challenge of reworkment did come at a price for ing their plans at the last some of the region’s outlets. Happily, minute, after His Highness “We had to cancel the celpatrons could just Sheikh Mohammed bin ebration on our Dusk TerRashid Al Maktoum, Vice ‘relocate’ to our race, although other outlets President, Prime Minister other bar, inside remained open with their norand Ruler of Dubai, issued mal operations,” said Radisson the hotel” an order cancelling celebraSAS Dubai Media City operations as a show of solidarity tions manager Marco Aveta. with victims of the violence in Gaza. “There were definitely financial repercusThe ban was announced to Dubai via state sions due to the cancellation of the event and news agency WAM on the morning of Decancelled bookings, and at the same time we

“

Caterer Middle East February 2009

had to cancel some services that we ourselves had booked for this event.” Shangri-La Hotel, Dubai director of communications Neil Rumbaoa said the hotel’s decision to focus its New Year efforts on providing special restaurant promotions rather than holding a party had worked in its favour. “We did close our rooftop bar iKandy because of the decree,” he said. “Happily, patrons could just ‘relocate’ to our other bar, inside the hotel.” Some outlets actually saw an increase in business following the announcement, according to InterContinental Hotels Group Dubai Festival City executive chef Geoff Haviland.

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News analysis February 2009

“We did have a large party Radisson’s Aveta added “As the decree was an order straight from planned for our outdoor venalthough there were “no maHis Highness Sheikh Mohammad Bin We had an ue, where guests could watch jor challenges” on the night, Rashid Al Maktoum, Shangri-La Hotel, the fireworks; in the end we inﬂux of lastmany guests cancelled their Dubai fully supported it,” said Shangrisimply had to change the ven- minute bookings bookings, and said he felt La’s Rumbaoa. ue to our ballroom. Of course there was “some confusion” However several properties said the canin our restaurants” regarding what the ban actu- cellation came at too short notice. the absence of a countdown to 2009 had an impact on the atally covered. “Of course, I respect the decision to mosphere and ambience, as the guests could Ultimately, it seems that Dubai hotels interban outdoor entertainment, but I think not celebrate the New Year with their usual preted the ban as referring to large, outdoor it would have been much easier for us to revelry,” conceded Haviland. parties and live music — and they carefully manage if we had been notified earlier and “But with the cancellation and closure of followed that prohibition. it was confirmed,” said InterContinental’s outdoor events and nightclubs, we had an influx of last-minute bookings for our resIn his capacity as the Ruler of According to Sheikh MohamThe announcement of the ban, taurants, so by mid-afternoon we were comDubai, HH Sheikh Mohammed med’s order, Dubai emirate will as announced on the morning of pletely booked out!” bin Rashid Al Maktoum, Vice mark the New Year with a sombre December 30, 2008, by state news Customer reactions to the announcement President, Prime Minister and tone as a token of solidarity with agency WAM (Wakalat Anba’a varied, according to Caterer’s sources. Ruler of Dubai has ordered the Palestinian people in general al-Emarat), an arm of the UAE’s “Our western guests understood the ratiothe cancellation of all forms of and Gaza strip in particular, which Ministry of Information and Culture. nale behind the decision and were sympacelebrations marking the new is currently under the barrage thetic to the plight of the Palestinians, but year in Dubai emirate. Israeli’s military fire. Source: www.wam.org.ae they were nevertheless disappointed,” said InterContinental’s Haviland.

“

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News analysis February 2009

Value-for-money Valentine As Valentine’s Day 2009 approaches, outlets must implement innovative, cost-efficient ideast to attract business and maximise theirromantic returns

TOP TIPS: How to create the perfect Valentine’s ambience

Give the customer a gift “The secret is to focus on the customers,

giving them plenty options to choose from. “With the busy life in Dubai it’s always convenient to offer a gift included in the valentine offer so that busy men in the city can make sure they have a nice present for that special someone and not have to worry about searching for a gift. Ultimately, it’s best to think outside the chocolate box!” Gerrit Thiebes, food and beverage manager, Kempinski Mall of the Emirates

Run with the romantic theme “All aspects of the restaurant have to be in

keeping with the theme of the evening. Proper lighting, soft background music, stylish décor and a specially-created set menu off-set by

Valentines celebrations are a chance for for F&B outlets to try something different to entice customers.

attentive yet unobtrusive service creates the perfect romantic ambience.” Marizel Salvador, assistant marketing manager

Valentine’s Day celebrations are a big earner for F&B outlets across the world, including the Middle East, which boasts a large community of tourists and ex-pats all of whom are keen to eat out on February 14. “Valentine’s Day is one of the biggest celebrations for the ex-pats living in the UAE,” confirmed Kempinski Mall of the Emirates food and beverage manager Gerrit Thiebes. The day also offers outlets a prime opportunity to be creative, pointed out Landmark Group assistant marketing manager — food division Marizel Salvador. “There is ample opportunity to try out new things, and hopefully attract some returning customers — it is an opportunity to offer guests something special”, Salvador added.

Caterer Middle East February 2009

Of course, for the numerous F&B outlets housed in hotels across the region, the day also provides an excellent opportunity to cross-sell, with hotels offering a variety of Valentine’s packages involving bed and breakfast, dinner and even special gifts.

— food division, Landmark Group

Create a relaxing environment “The secret to a good a Valentine’s ambi-

ence is creating a relaxed and romantic space where all the craziness and stress can be forgotten, in a beautiful place with the one you love.” Gian Raffaelle Sabbatucci, director of food and beverage, Le Méridien Al Aqah Beach Resort

$2600

is the cost per pound of the most expensive chocolate in the world

Customise the experience “The key is to make the evening as per-

sonal, individual and as special as possible.” Stephanie AbouJaoude, director of marketing and communications, Radisson SAS Hotel, Dubai Deira Creek

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News analysis February 2009

The romantic setting of Le Méridien Al Aqah Beach Resort, Fujairah, offers couples a beautiful view of the Indian Ocean from its beach-side restaurant..

Le Méridien Al Aqah Beach Resort direc“We have designed some great packages tor of food and beverage Gian Raffaelle Sabfor our guests to take advantage of this year batucci explained that the beach-front hotel and although the turnover may not be as had gone for the value-added high as previous years, we are approach this year. “We’ve desure that through attractive vised a package that includes promotions and value-added everything — a red rose; welservices we will continue to The economic come drinks; a spa bath in the attract a high level of busicrisis might room; a secluded candle-lit ness,” he said. dinner on the resort’s private actually work Le Méridien’s Sabbatucci beach; and in the morning, a in favour of the went so far as to say that the ‘bubbly breakfast’ delivered economic crisis might acturegion’s outlets” to your door.” ally work in favour of the This year will see customers region’s outlets. “Everyone seeking out the most invenwill be looking fr good-value tive packages and value-for-money options, deals and there will be less people travelling predicted Kempinski’s Thiebes, as the region abroad, therefore great demand for local ofstarts to feel the pinch of the current global fers,” he explained. financial situation. Radisson SAS Hotel, Dubai However the consumer demand for top Deira Creek director of marketing value celebration options can work in a propand communications Stephanie erty’s favour, Thiebes continued. AbouJaoude added: “Most people

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Caterer Middle East February 2009

make a point of doing something special on such an occasion, and that won’t change.” According to many F&B professionals, the real challenge presented by Valentine’s Day is ensuring their outlet stands out in the crowd. Kempinski’s Thiebes pointed out that partnerships with local businesses could prove key to offering something unique. “With this year’s package…ladies will receive magnificent pearl earrings from Dhamani, the famous jewellery shop in Mall of the Emirates, ” he revealed. Meanwhile the Radisson will offer a unique dinner option on its traditional Arabian boatrestaurant, the Al Mansour Dhow. “Just play to your strengths,” said AbouJaoude.

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News analysis February 2009

UAE Ministry ruling on price freeze overrules regional supplier requests The UAE government recently announced it had formed an agreement with major retailers to freeze food prices. The measure will certainly help consumers, but how will it affect the region’s suppliers? Caterer investigates As suppliers across the Middle East come to Suppliers across the UAE have had mixed terms with the impact of the global econom- reactions to the ruling, but agreed that such a ic downturn and fluctuating prices in food decision should not be taken lightly. commodities, the UAE Ministry of Economy Middle East Franchising chief executive has announced a deal to freeze food prices Fadil Alnassar said he recognised that for with major retailers. now the Ministry’s main focus was “to The fourth meeting of the Supreme Com- keep the living level for people in the mittee for Consumer Procountry affordable”. tection (SCCP), headed by “It is good to keep the price The Ministry Minister of Economy and levels down as much as you Chairman of the committee, should look into can,” he agreed. “But we also His Excellency Sultan Bin have to be realistic about how this on a caseSaeed Al Mansouri, reviewed we can achieve that without a and rejected requests from by-case basis” conflict of interests.” food suppliers for a price ABC Baking’s Salem sughike on their products. gested that the government This deal may come as a relief to consum- could also consider helping suppliers, by alers but for the region’s food suppliers, many lowing struggling companies to stay in of whom are facing tough times in the cur- business through govrent global market, the ruling is less straight ernment subsidies for forward, as ABC Baking operations manager key commodities. Amer Abu Salem pointed out. However one supplier “I think the Ministry should look into this insisted current market on a case-by-case basis,” he suggested. “Then prices were not causing any if necessary it could support a few essential problems and said his comproducts, such as flour, oil and sugar, to help pany was seeing a boom in business and ensure steady prices to keep the business, despite the gloomy end consumer satisfied and protected.” global economy. For now, however, the focus is firmly on Wet Fish Trading managing the consumer rather than suppliers. director Mark Allan commentThe SCCP’s Al Mansouri commented: ed: “I import two to three times a “Consumer protection is a priority for us; it week from abroad and the prices is essential in strengthening customer confi- are now lower than when I first ardence and thus driving domestic demand.” rived in the country four years ago. The importance of this scheme was high“The current exchange rate belighted last month, when suppliers and retail tween the UK and the UAE is working outlets were warned by Al Mansouri that the to my advantage, giving us the opportunity Ministry of Economy would take “serious ac- to pass savings onto the customer.” tions against any attempt aimed at disruptABC Baking’s Salem agreed that maintaining the market equilibrium”. ing value-for-money and quality standards

“

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was an important part of retaining business and claimed that while “strategic decisions” regarding cost-cutting would have to made, “whoever can maintain and improve the quality of products produced during the current situation will gain in the long term”. Wet Fish Trading’s Allan added that the secret for suppliers was “to remain competitive, otherwise they will not get work”. Allan said he was convinced costs would remain stable over the next few months, with or without the government stepping in to freeze prices. “My gut feeling says prices will remain stable; they need to, as stability inspires confidence,” he concluded.

February 2009 Caterer Middle East

Web news review www.hoteliermiddleeast.com

Most-read F&B stories on hoteliermiddleeast.com

Entertainment crisis for Dubai outlets

Pirating leaves Middle East firms in troubled waters

Health concerns force energy drink changes

How to get certified in 2009

Will the water bubble burst?

New employment laws raise problems for Dubai’s live entertainment scene

Lucy Taylor takes a look at the recent upsurge in ‘pirating’ — the practice of poaching staff with hefty pay increases

Fears over the safety of existing energy drinks are giving new competitor X35 Energy a head start in the Middle Eastern market

Despite the nagging worries of recession, it seems that food and beverage professionals have been taking a pro-active approach this month, looking at ways in which they might improve their business — such as in the fields of health and safety, or via staff retention strategies. Will the F&B industry’s positive at-

titude last, or will this sense of determination get swallowed up once the recession really starts to bite? Stay up-to-date with all the latest information and opinions by visiting: www.hoteliermiddleeast.com

As Middle Eastern governments increase their support for food safety regulations, outlets must rise to the challenge

Bottling water is a big business; but just how diverse has the range of premium water on offer become — and why?

Poll results

My holiday plans this year are… Being forced on me. I have been told to take annual leave early Up in the air. My manager says I can take holidays when I want Flexible… well, almost. I am being encouraged to take annual leave early

www.hoteliermiddleeast.com

17.7% 29.4% 52.9%

How secure do you feel in your job? I feel more secure than last year

I feel about the same as last year

I am worried about losing my job

12.5% 62.5% 25%

February 2009 Caterer Middle East

p p

Editor’s comment Volume 5 Issue 2

Caterer 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 Publishing Director Diarmuid O’Malley Editorial Senior Group Editor Gemma Greenwood Tel: +971 4 435 6262 email: gemma.greenwood@itp.com Editor Lucy Taylor Tel: +971 4 435 6275 email: lucy.taylor@itp.com Assistant Editor Ben Watts Tel: +971 4 435 6289 email: ben.watts@itp.com Contributors Lee Jamieson Advertising Publishing Director Diarmuid O’Malley Tel: +971 4 435 6355 email: dom@itp.com Commercial Director Sarah Worth Tel: +971 4 435 6374 email: sarah.worth@itp.com Sales Manager Samantha Wilson Tel: +971 4 435 6327 email: samantha.wilson@itp.com Sales Executive Aimee Rose Allan Tel: +971 4 435 6577 email: aimee.allan@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 Photography Director of Photography Sevag Davidian Chief Photographer Nemanja Seslija Senior Photographers Valeriano Handumon, Alan Desiderio, Efraim Evidor, Khatuna Khutsishvili Staff Photographers Khaled Termanini, Thanos Lazopoulos, John Pocock, George Dipin, Samin Abarqoi, Leila Cranswick, Rajesh Raghav, Ruel Pableo, Louis Savage Production & Distribution Group Production Manager Kyle Smith Production Manager Eleanor Zwanepoel Deputy Production Manager Aamar Shawwa Managing Picture Editor Patrick Littlejohn General Manager - Regional Distribution Shaded Ali Shaded Distribution Manager Karima Ashwell Distribution Executive Nada Al Alami Circulation Head of Circulations & Database Gaurav Gulati Marketing Head of Marketing Daniel Fewtrell Marketing Executive Masood Ahmad ITP Digital Director Peter Conmy Internet Applications Manager Mohammed Affan 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 4 286 8559 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 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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How suppliers can crack the Middle East market Use trade shows as an opportunity to build positive relationships Trade shows are undoubtedly the talk of the town at the moment, with Gourmet Abu Dhabi at the start of the month, Gulfood 2009 at the end and Taste of Dubai coming up the month after. Following our supplier roundtable feature (p.26) and having spoken with numerous Gulfood exhibitors for our special show preview (p.36), I found myself thinking from an exhibitor’s point of view. It’s tough work, being a supplier or manufacturer at a trade show — particularly when you’re new and share the same aim as so many others: to break into this region’s market. Over the next couple of months, hundreds of international companies will be competing to attract the attention of those Middle Eastern buyers who could pluck a small firm’s product from relative obscurity and make it a big star on the regional stage. For some, this ambition will become a reality and I can tell you right now — the most successful ones will be those who focus on building positive relationships. Having a great product is half the battle,

of course but it won’t win the war for you because there are going to be hundreds of new product launches over the next few weeks. What will make you stand out is if you are courteous and sincere to those people who can help you — your trade show visitors. And for those companies who are already established in the region, stay alert! You should view these events as an opportunity to renew bonds with clients, listen to their issues and promote brand loyalty. As Hilton Dubai Jumeirah F&B manager Oliver Steding comments: “Positive and lasting supplier relations are of prime importance for operations.” If you can make a good impression on even one buyer, it will almost certainly have a positive effect on your reputation as a company. So go that extra mile and make an effort to form solid, long-lasting relationships with the prospective clients you meet over the next few weeks; it will certainly stand you in good stead for the future.

Lucy Taylor, Editor

SoundBITES

How important is it to have the respect of your colleagues?

If you want the respect from your fellow chefs you need to give them

to get recognition but in the end it doesn’t add value to my daily work.

ment when they respect the people they work with and I respect each

respect first. I believe it is very important to maintain a high level of respect in the kitchen if you want your chefs to give you their best. Sebastien Castelot, executive chef, Crown Plaza Dubai

If it means fellow workers within the same company, than my answer would be that it’s very important. Ademir Husagic, executive chef, The Monarch Dubai

chef in my team for their individual skills and passion. Ajmal Salim, executive pastry chef, Shangri-La Hotel, Qaryat Al Beri

If the question relates to colleagues working for other companies, than my answer would be that it’s nice

Next Month: Chefs tend to respect each other as we know how hard each one of us works. Everybody tends to raise their level of performance and commit-

How do you keep your staff positive during difficult times? Have your say — email ben.watts@itp.com

To subscribe please visit www.itp.com/subscriptions February 2009 Caterer Middle East

Comment Culinary confessions

Marcus

Gregs Bad to the bone. Are chefs just a bad-tempered breed — as demonstrated by so many celebrity chefs — or is a good rant sometimes justified? You wouldn’t like me when I’m angry. No, I am not Bruce Banner — more like the Incredible Bulk — but chefs do have a reputation for being foul-mouthed, badtempered ogres who dictate the lives of their minions like a SAS military boot camp. Bad reputations have been reinforced by certain UK celebrity chefs, however we’re not all like this; not every day, at least. OK, sometimes we are. But why does it happen? Many things contribute to bad-tempered chefs: the hot and steamy work environment, long hours, bad diets due to long hours, excess of testosterone, lack of sleep — it sounds like a cocktail for disaster, doesn’t it? But some people are just grumpy naturally. I have, as a junior chef, been on the receiving end of some magnificent tantrums. I have had a main course dish which the sous chef deemed below standard flung full force at my head, missing me and smashing into the wall — making a mess which I then had to clean up. One rather unpleasant ticking off that has been etched into my memory forever was when I was an apprentice assisting a chef de partie in the main kitchen’s sauce section. I was left to watch a 200l steamer full of demi glace sauce while the sauce chef had an extended lunch break. Surprise surprise, I burnt it; so when the CDP returned, I was called a lot of choice names in such a loud voice it attracted the

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ready for service at 6pm it was his problem. Then myself and three other sous chefs helped out the veg-preparing commis, so by 5:30pm he had time to go for a break while the CDP was sweating, trying to get ready for service. attention of a rather nasty main kitchen Once in Sydney, during the Olympics, sous chef, who came to see what the probI was chatting to a guest near the buffet lem was. when I heard shouting coming from the On being told that I had burnt the sauce, kitchen. Not a big problem — until I heard the sous chef went on the attack against the a specific rude word shouted, which was chef de partie; how could audible not only to myself he blame a first-year apnut also the 40 other people Chefs do have prentice? Why did he leave in the room. I stormed into me in charge of such an the kitchen, grabbed the a reputation important sauce? offending chef and dragged for being foulThis sous chef methodihim into the standup cally torn strips off the chef mouthed, badchiller, where I screamed de partie, eventually workat him with my face two tempered ogres” ing himself into such a state inches from his until he that he actually suffered a was grey and shaking. I have worked in kitchens where the heart attack right in front of us. staff are so scared of the chef, they can’t As a senior chef, I have only lost my temdo their job properly. per a few times, (all for worthy reasons I I don’t use my size or position to intimiassure you!) In London as junior sous chef, date people: I have their respect and trust, I was the kitchen “enforcer”. so I don’t need to shout. That way you get One afternoon I noticed the CDP on far more productive work from your staff. sauce playing with a carrot, carving flowIt takes a lot to get me angry — but don’t ers, while behind him a commis chef on abuse fellow colleagues, don’t tamper with the vegetable section was quickly going a guests food and never use that specific under from the sheer volume of work. When I asked the CDP if he had noticed rude word in front of me — because “you wouldn’t like me when I‘m angry”! his colleague struggling, his reply was: “it’s his problem”. This made me angry. Culinary regards, A senior chef blaming or not helping a far junior chef is not on! I went to the rude chef ’s service fridge, removed his garnish tray and threw it in Marcus Gregs is the executive chef at Mövenpick Bur Dubai. the bin. I then told the CDP if he wasn’t

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Marcus Gregs

February 2009 Caterer Middle East

Designer Column Comment Crockery column Designer

Every downturn has a silver lining Aidan Keane, founder of the specialist leisure and retail design company Keane, says the looming cloud of recession has a silver lining for the Middle East’s F&B industry Recession is a good thing. Yes, you did read it right — recession, a new phenomenon in the Middle East, does not in fact have to be feared, ignored or even unwelcome. Speaking as a Brit who has lived and worked through a couple, I believe I’m in a pretty good position to offer some advice to all of you in the region. Taking out the dead wood Recession sorts out the junk from the stuff worth keeping; it gets rid of the rubbish and makes every retailer, whether

they’re selling food or futons, work harder to please and appeal to their target clientele. It removes a layer of arrogance from the market, that pompous veneer that so often infuriates us all as customers. It is also a huge reality check for those that think they have some divine right to operate, no matter how dire or dank their product. At this point, just before I race off headlong into the benefits of a recession, I do want to offer a caveat to this thinking — teh fact that recession also claims the livelihoods of some

Caterer Middle East February 2009

who simply do not have the means, financial or otherwise, to withstand the ill wind of economic downturn. A tragic loss in some cases, but generally my original theory still rings true: in the long term, recession and the aura that surrounds it has a positive effect. A lesson in recession Let me rewind and remember my very first recession — nearly twenty-five years ago when I was leaving school, in 1984. Frankie may well have been telling us all to relax but out-

side my bedroom was manufacturing mayhem. The then–prime minister, Margaret Thatcher, laid into the heavily-unionised industries of the time and showed them the new way: that industry cannot be permanently subsidised by a government and that the burgeoning new world was in fact a ferocious free market, where the survivors were always the fittest. Then in the early nineties came the housing collapse, during which the words ‘negative’ and ‘equity’ were first mentioned together. It was tough,

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but we knuckled down and came through it two or three years later. (Although will I ever forget those 15% interest rates? I doubt it.) Sure, at the time, living through a recession was enormously hard work — but both times the outcome was good. And usually, the people who got properly stung were those who were desperately overcommitted and certainly batting way above their weight. Sound familiar? It seems that no matter what the governments of the time says, we always have a downturn following a period of prosperity — every decade or so. Perhaps it is just another natural cycle, like fashion and flares. Or a way of reminding us that too much of a good thing is not a good thing at all. A clean slate In short, recession clears every market of its overstock and that is certainly the case in the Middle East’s F&B businesses. Let’s face it: we were, and still are, served up some really quite desperate dishes from some truly terrible places; emphatically below-average restaurants that deserve to be wiped out and should have been, long ago. And at another level we have the incredibly pompous, stuffy places that revelled in exclusion. There’ll be a few less of those in the start line next year. See my point yet? If you are hard-working, focused on what

“

It seems that no matter what the governments of the time says, we always have a downturn following a period of prosperity — every decade or so. Perhaps it is just another natural cycle, like fashion and ﬂares” the customer wants, striving for quality and keeping your place or places in time with the market, you will survive and come out of any downturn even more focused and full of expectation for the future. If, on the other hand, you believe yourself to be above or beyond such lowly rules, then watch out, because the recession’s going to bite a serious chunk out of your bottom line. So let’s not look upon this downturn as anything more than a large cut-back, a pruning of our market tree. It’s a clearing-out of the old, unfit and expired, so that the strong and new and adventurous brands can flourish. Just remember: be brave, be strong and be true! Visit Keane’s website at: www.keanebrands.com

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Roundtable Suppliers

Stand deliver Middle East F&B industry suppliers compare notes with the region’s buyers on the importance of building relationships, value-for-money and reliable deliveries

Taking part... “Coffee Planet is an edgy, sharp alternative giving coffee drinkers exciting new options to their usual coffee experience. We love coffee and strive to share this passion.” Matthew Yorke-Smith Coffee Planet operations director

“Wet Fish was incorporated in 2004 and has grown to be one of the best wholesale fish suppliers in Dubai. The business continues to go from strength to strength.” Mark Allan Wet Fish managing director

“RRRF-ANGT is a company championing products which are 100% natural and free of preservatives, artificial colours and flavourings, such as our key product Nonions.” Ashwin Ruchani Nonions marketing manager

“Three family generations have dedicated Monin to providing the best syrups to use in drinks. Today, Monin has over 100 flavours, distributed in 115 countries.” Sylvain Dronet Monin sales and marketing director

“With Horeca Trade, founder Hisham Al Jamil wanted to create a food and beverage distribution company that was different from the 100-plus other food service companies in the UAE. “The company’s mission is to provide the food service channel with a dynamic, added-value contribution.” Charles Dabdoub, Horeca Trade marketing director

“The Meat Company is a steakhouse brand. Our executive chef deals with suppliers, but I like to help foster these relationships.” Rob de Villiers The Meat Co and Ribs & Rumps regional operations director

“Galadari Ice Cream Company started operations in 1979 and is the exclusive licensee for Baskin Robbins in the Gulf. We have 426 ice cream parlors in the region.” Bhanu Pratap Baskin Robbins country manager — UAE

“I deal with all suppliers relevant to the five restaurants and four bars I look after. I primarily deal with F&B, but my scope also expands to anything else that is required.” Oliver Steding Hilton Dubai Jumeirah F&B manager

“Intagulf is an independent wine and spirit merchant established in 2002. It imports from all the major wine-producing countries from around the world.” Mark Rogers Intagulf FZCO managing director

“I am the main contact for all suppliers and I represent the hotel in all the Dubai Marriot cluster meetings in relation to purchasing matters.” Abraham Thomas Renaissance Dubai purchasing manager

Caterer Middle East February 2009

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Roundtable Suppliers

The suppliers What are you promoting in the Middle East at the moment? Matthew Yorke-Smith: We will soon be rolling out a number of exciting and funky cafés, kiosks and carts across the country which will serve our signature coffees and a great selection of fresh food. In the food service sector, we will be launching our hotel in-room coffee solution together with retail packs for sale in top supermarkets.

How do you think the global economic situation will affect business in the region over the coming year? Yorke-Smith: When Coffee Planet was started some three years back we implemented extremely robust business models.

wine in the region — there has been a lack of quality rosé offerings. This year there was the introduction of Yering Station ED Rosé and Pink Elephant, a Portuguese blend. There will be more rosés being launched and promoted in 2009.

This coupled with the market segment in which we operate and our blue chip customer base has resulted in our business holding up to the current credit crisis and we are not expecting this to change during 2009. Our growth last year was formidable and though we are not expecting the same levels in 2009 we are still budgeting for significant growth this financial year.

Ashwin Ruchani: We are promoting our Nonions sautéed onion paste. This is a new concept and a very new category, so educating people and creating awareness is important. We have also recently introduced our Sippy range of sweetcorn kernels, especially for the food service industry. Our products are 100% natural and preservative-free.

Mark Allan: We believe that we are only as good as the last order we’ve delivered. As a result, we are constantly striving to maintain our standards of the very highest quality at competitive prices. We deal mostly in chilled and fresh fish and seafood, importing by air two to three times a week so that the customer can continue to offer the best from Europe and the rest of the world. We specialise in cold water European varieties, such as dover sole, halibut, turbot and monkfish. Sylvain Dronet: During this month’s Gulfood, we’ll be launching a brand new line of purées, Le Fruit de Monin. This is a range of high quality fruit purées, provinding an easy and profitable solution for creating amazing smoothies and cocktails.

Charles Dabdoub: Our main brands supplied to the hotel industry are S.Pellegrino Natural Sparkling Water and Acqua Panna Natural Mineral WaHow much business do you do ter. Another star brand in our portfolio is in the Middle East? the Unilever Food Solution range, with A selection of Monin’s beverage syrups, on display at Equip’Hôtel Paris 2008. Yorke-Smith: Our clients include 150 brands such as Knorr and Hellmann’s. petrol stations throughout the UAE, Recently we have created our own brand, through which we sell approximately 50,000 cups of coffee per Chefmate, which includes Norwegian smoked salmon and week. Within the food service sector our clients include Le Mérivirgin olive oil. dien, Westin and Kempinski Hotels, IKEA, Carrefour, Abu Dhabi Duty Free, Etihad Airways and Abu Dhabi CommerBhanu Pratap: With an offering of over 1200 cial Bank. flavors, we have a big range of ice creams to suit the It is extremely diverse tastes of local and ex-pat consumers — and Ruchani: Our clients are spread across the food we keep on adding a new flavour every month to difﬁcult ensuring service and retail markets. enhance our offering. Apart from this, we are focusing on ice cream cakes and developing the segment a consistent and regular supply Dabdoub: In the Middle East we are operating only as a new dessert category. in the UAE, but our trade customer base exceeds 1000 On the retail front, we are opening up new store chain here” and is growing by the day. We currently supply more formats such as the Baskin Robbins Café and than 90% of the five-star hotels, as well as numerous Baskin Robbins Express that will offer new and restaurant chains, cafés, and catering services. exciting assortment of beverages and ice cream-based products.

“

Mark Rogers: One of the key developments is the growth of rosé

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Pratap: Although our core business is ice cream parlours, we cater

February 2009 Caterer Middle East

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Roundtable Suppliers

to over 700 supermarkets and 400 hotels in the region — that accounts for 15% of our turnover. Our target segment is primarily the premium end of the market, be it trade or consumer.

Ruchani: We are a very optimistic company; there is

Rogers: As a regional importer, we work with the duty paid distributors and retailers as well as the duty free retailers and airlines across the Middle East.

compromising on quality’.

always a silver lining to any dark cloud! In the past, we were telling people that our product was 100% natural and would save money without any change in taste — unfortunately only a few would listen or believe us. But the current industry mantra is ‘reduce costs without

“

Positive and lasting supplier relations are of prime importance to operations”

This is where we come in: we offer potential clients twomonth trials, because that’s when the savings can be seen.

What kind of relationship do you have with your clients? Yorke-Smith: Every single one of our customers is visited regularly and we have key account managers designated to every single customer. This ensures that we are able to maintain extremely high levels of service.

Most of them are willing to try it and once they have seen their costs actually reducing, there is no looking back.

Allan: Our business is based here in the UAE. We are now beginning to receive firm enquiries from other GCC countries keen to sample our produce on recommendations from sister hotel groups based here. On top of the hotel business, we also supply the airline catering industry and are working with a respected hypermarket chain. Dronet: The Middle East represents 15% of our global sales. We work mainly with food service chains, coffee shops chains, hotels and bars.

Dabdoub: Horeca’s commitment to their customers is borne out by the fact that the sales team, which includes three executive chefs, are highly experienced and come from hospitality and culinary backgrounds. Rather than simply supplying products, Horeca’s sales team is

Roundtable Suppliers

also actively involved in training hotel and restaurant staff in product knowledge and the right way of making and serving the product, be it sparkling water, coffee or waffles. The company engages with its customers on many other levels as well. As a member of the Emirates Culinary Guild, Horeca attends and participates in the monthly guild meeting in order to better understand their needs.

Dabdoub: One of the classic concerns in the industry — but more so now, with this dramatic shift in the economy — is the cost element. Restaurateurs and hoteliers are beginning to re-evaluate the costs of running their kitchen. Chefs are looking for solutions to guarantee safe, reliable, consistent and cost effective dishes for the consumer. At Horeca, we find such solutions and help our partners to effectively and efficiently run their kitchen at the same quality level. Pratap: We hope to maintain a healthy growth in the region and have plans to open 45 more stores in 2009. Ice cream

Pratap: On the hotels, restaurants and cafés end we have a very strong and progressive relationship with our customers. They know our product is a premium offering at a competitive price that helps them maintain a consistent quality for their consumers.

is an indulgent category and consuming it goes beyond satisfying one’s taste buds, it’s actually a stress reliever. Historically, we have seen that during market down-turns and recessions, ice-cream sales tend to grow, as people

Pratap: In the premium hotels there is a growing preference for natural ice creams and at the same time many hotels have started preparing their own. But apart from this we do not face any major challenges.

look for affordable options to entertain themselves. Rogers: There may be a need to source alternative products which have even better value, if the end-user

Dronet: We emphasise our relationship with our customers through innovation and education; innovation because we every year we bring out new and exciting flavours, based on worldwide trends, and education because we have among the region a team of beverage specialists who help and support all customers if they need exciting beverage recipes.

To help with this, we ask our clients to do a blind test, where they cook the same meal using onions and Nonions. Then we get an independent inspector to try the dishes, and it is very difficult to taste any difference between the two. Another common misconception is that innovative products like ours are very expensive, which is not the case.

is looking at cost savings. Prices need to be carefully calculated, with a balance of margin percentage and cash margin, so the F&B offering stays competitive, especially when considering currency fluctuations that particularly affect tourists from the United Kingdom and Europe.

Rogers: A big challenge for us is the education required, especially regarding the care of wines so that they are stored and handled correctly. But there have been huge strides taken here in the last 10 years or so, which is probably reflected in the share wine now enjoys in the total beverage mix. Allan: The main challenge for a fresh food supplier is logistics. If I buy a fish Monday morning, it won’t arrive until Wednesday — how can I guarantee to my client that it’s still good? Of course the answer is fantastic suppliers acting as your eyes on the various markets. Mine are guys that I have known for 20 years whom I, and ultimately my customers, can trust implicitly.

What are the main challenges of operating in the Middle East F&B industry and how do you deal with such issues? Yorke-Smith: As most of our goods are imported from various corners of the world, it is extremely difficult ensuring a Ensuring that deliveries are on time is key to good supplier-buyer relationships. consistent and regular supply chain here. Dronet: Definitely the turnover of The only way to deal with this is to hold excess staff, lack of education for baristas and the lack of inventory levels, which then obviously impacts a developed community of bartenders and baristas. As most of working capital requirements, so it is a very fine In non-alcoholic markets like Saudi Arabia, there our goods are balance. We have a zero stock out policy on all is a strong need to create a real beverage industry our product lines, to ensure our customers are and to develop education and excitement around imported, it is never disappointed. extremely difﬁcult drinks. Once again, our focus is to educate and train people ensuring a regular by showing them that they can increase their profit Ruchani: Challenges are a part and parcel of any new concept, be it in the Middle East or the global supply chain here” margins with great drinks. The Middle East is not market. We do face particular challenges regarding just about juice and water anymore; outlets need to educating people and promoting product awareness. have creative menus and we are here to help them.

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Caterer Middle East February 2009

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Roundtable Suppliers

u st techniq e the late e s d n a Come Art! in Latte nd D2-54 Hall 2 Sta

A major challenge for the region’s suppliers is constantly maintaining the delicate balance of stock levels.

The buyers What kind of relationship do you have with your F&B suppliers? Rob de Villiers: We have always believed in fostering good relationships and partnerships with our suppliers. Oliver Steding: Positive and lasting supplier relations are of prime importance for operations. In order to run a business successfully and efficiently, it is imperative for us to forge a good working relationship with our partners. Tempers can flare in the kitchen.

Abraham Thomas: It is a mutually beneficial partnership, where we are assured that the suppliers give us quality products at fair prices so we can pass on any savings to our guests. To establish this relationship, I communicate the hotel’s strategy and vision to ensure that together we work to achieve our objectives. What are the main challenges when sourcing food and beverage suppliers and how do you deal with such issues when they arise? De Villiers: This specifically relates to our core business, which is beef. We rely on local companies to source this on our behalf; they in turn rely on consolidators from the USA, Australia and South Africa. The challenge therefore is having the export countries understanding our unique needs. However if problems do arise, our mutual respect within our partnerships with our suppliers supersedes most issues.

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Roundtable Suppliers

Steding: The main challenge is not necessarily the cost of their products; it is finding suppliers who can provide us with a good support structure, especially regarding technical and operational equipment, as well as consistency in product deliveries. In our day-to-day operations, everything has to be clockwork, and we rely heavily on our suppliers for these efficiencies. In addition to the above we are always facing new or amended legislations here in Dubai — for instance, the HACCP compliance for all five-star properties.

Rogers: As an importer, it is the time to focus on the core business and get the supply chain right, focusing on products which deliver exceptional value and have the chance to grow across the region. Allan: All suppliers rely on their customers to pay within their stipulated credit terms. A lull in tourism will reduce visitors here, but hopefully that will not influence those clients to slow down their payments.

Are there any particular problems that arise when dealing with supply companies in this region? De Villiers: Certainly there are issues with high importation costs and a lack of local producers, however as we are fortunate enough to have been trading in the region for some time; we have adapted to and overcome most obstacles.

I don’t believe anyone is immune and Dubai is entering uncharted waters to some extent. The vital thing is that the industry continues to work hard to attract visitors and that those visitors get value for money, especially with their food and beverage experience.

Thomas: The biggest challenge is sourcing products that conform to HACCP standards. We have to choose an HACCP certified supplier that can give the best price, ensure the chosen product is available at the quantities we need and that the company can deliver on time. The other challenge is the lack of competitive pricing due to the exclusivity rights that some suppliers in the region enjoy, leading to the monopoly of these products.

Steding: Dubai’s exponential growth within the past few years has caused this market to become increasingly unpredictable. At times suppliers face issues regarding limited storage capacity or on the other hand can be too conservative with their stock keeping.

Thomas: In my experience, it is a challenge to source imported spare parts in this region, simply due to a lack of availability of such products in the local market. Imported items that are not available locally not only cause extra expenses but also a delay in getting the delivery.

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Private dining area This curtained area is actually very popular; it can be for two or four, and you’ve got the chandeliers in there as well, so it’s quite romantic.

Mural This represents the lifestyle that we’re trying to create here — not just the deli lifestyle but THE One lifestyle. It’s all about living in one world, where everything’s harmonious and positive. It also creates a great impact when you walk in and see all the bright colours.

Have you found THE One? THE One may be best know as a home furnishings retailer, but at one outlet in Dubai the recently renovated in-store deli-café is building its own following. Restaurant manager Daniel Jimenez, menu designer Marie-Eve Lafrenaye and interior designer Sara Mengesha discuss the new concept Funky, fresh and full of furniture, the in-store café at THE One Deli in Jumeirah, Dubai, has emerged from its recent redesign with a new look, a new layout and an excitingly diverse menu. “We’ve introduced organic food and healthy recipes to gear our menu towards a better lifestyle,” explains restaurant manager Daniel Jimenez. “And we’ve reduced the portion sizes to encourage sharing around the table, which makes the experience extremely sociable.”

Caterer Middle East February 2009

In addition to the new healthy lifestyle theme, which will eventually be rolled out across all THE One’s in-store outlets, deli staff have gone through additional training to ensure they are well-versed in the café’s ethos and the menu itself. “We have a training session every time we change the menu regarding how to cook and assemble the food, as well as a tasting session with the waiting staff,” says menu designer Marie-Eve Lafrenaye. “I

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Kitted out THE One

Food counters There is very much a deli-style atmosphere here; people don’t have to sit down to eat, they can come and have a look at all the dishes we have on offer that day, then make their choices and have it as a take away. We even do delivery for local addresses.

Fresh herbs This is another nice touch — fresh herbs, positioned all over the café, on the counter and on the tables. It creates a great impression if you can see someone preparing your food and they actually pick fresh herbs off a real plant and garnish the dish; it emphasises the natural theme running though our whole menu.

then explain why it is healthy, where the recipe comes from, nice at the time, but we really wanted to do something completely difwhat other dishes to recommend with it and so on. ferent with this,” she explains. “The layout is also different: the café “Everything here is about passion and enjoyment,” section comes out into the store and mixes in, so you can actually sit she continues. “If we train our staff to enjoy and understand the and eat in the store area as well if you want, which makes it feel very food, they can then communicate that to the customer.” relaxed and open.” The layout runs along the same lines as the sharing Being part of a major retail outlet does not seem to menu, with big tables for groups to sit together. have done THE One Deli any harm — the outlet’s “The brief for the café’s interior was really to mirror events catering business has “really taken off over the We’ve reduced the menu,” explains interior designer Sara Mengesha. past six months”, notes Jimenez. “We’ve used organic raw wood tables from Malaysia the portion sizes to “Having the name behind us does help,” he admits. and ran with that theme, combining a variety of raw encourage sharing “But it’s getting visitors in its own right now, not just materials like concrete and wood. We’ve also used people coming to buy furniture. I think people like the around the table” light colours — a huge contrast to the old café which fact that they come to to shop and can also enjoy some really looked quite gothic, with lots of black. That was decent food at the same time.”

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February 2009 Caterer Middle East

Industry insight Gulfood: organiser interview

On the menu at

Gulfood 2009 Gulfood project manager Goli Vossough talks to Caterer Middle East about what to expect from this year’s hotly-anticipated exhibition Looking back at Gulfood 2008, how successful was the event? We were very pleased with the response to last year’s exhibition. This was thanks to the highest number of trade visitors to the show — nearly 40,000 people attended. In addition to the strong presence we experienced from the Middle East, there were also trade delegations from Canada, Egypt, France, Greenland, Iraq, Nigeria, Romania, Thailand, Vietnam, the UK and the USA. What will be the highlights of Gulfood 2009? This year there will be four exciting days of dedicated events, including the co-located Ingredients Middle East exhibition, Restaurant and Café Middle East, Emirates International Salon Culinaire, the renowned Dubai International Food and Safety Conference and a comprehensive programme for the beverage industry. In bringing together the food and hospitality industry, including Restaurant and Café Middle East, with the more industrial components such as ingredients, packag-

ing, processing and labelling, the events will form the definitive trade platform and deliver a unique global offering. What improvements or changes have been made to this year’s show? Following the success of last year’s exhibition, Gulfood 2009 is expanding to become the largest trade event of any kind ever held in the Middle East. The show will take place over 80,000 square metres, occupying the entire available space within Dubai International Convention and Exhibition Centre (DICEC), and also taking place within the additional venue at Airport Expo Dubai, creating a mega-exhibition. For the first year Gulfood will also be co-located with Ingredients Middle East, an exhibition which caters for suppliers of raw material and ingredients for food, beverages, and health food being held at Airport Expo Dubai. The expansion of Gulfood will provide the space necessary to accommodate the hundreds of international companies who are currently on the wait-

ing list; due to the additional venue at Airport Expo Dubai, Gulfood has been able to welcome various new country pavilions such as Afghanistan, China, Egypt, India, Korea, Pakistan and South Africa. What is the interest level for this year’s show? We are sold out for this year despite increasing the total floor space. Gulfood 2009 will welcome over 3300 international companies keen to build up the region’s reputation as an important

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The events will form the deﬁnitive trade platform and deliver a unique global offering”

Caterer Middle East February 2009

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Industry insight Gulfood: organiser interview

trading hub. With over 90% of food items in the GCC imported, new opportunities for producers and distributors are extensive and this growing market has attracted 80 government sponsored country pavilions, as well as representation from trade bodies and export associations What are the highlights of the food safety conference? The fourth Dubai International Food Safety Conference, organised by Dubai Municipality and supported by the Ministry of Environment and Water in UAE, Abu Dhabi Food Control Authority (ADFCA), UAE University, Food and Agriculture Organisation of the United Nations (FAO) and the International Association for Food Protection (IAFP), will be a unique meeting that will provide numerous opportunities to exchange knowledge in different areas, between scientists as well as international policy and regulatory decision makers.

sions. Three pre-conference workshops will complement the main conference, making this one of the most comprehensive meetings on food safety in the region.

Goli Vossough believes the biggest ever Gulfood will also be the best.

The three-day conference will be held from February 24-26 and will comprise of five plenary sessions on the main theme, ‘Food Safety in Light of Food Security’, and eight symposia on different topics, as well as poster sessions and technical ses-

What can we expect from the Salon Culinaire this year? The Emirates Salon Culinaire 2009 — organised by the Emirates Culinary Guild, the UAE’s association of professional chefs — is a four-day culinary extravaganza that includes seminars, competitions, and demonstrations for chefs. Professional chefs from the UAE hospitality and food industry will compete against each other to highlight the service and food concepts currently prevalent within the region. Special trophies will be awarded to individuals who have attained excellence at the competition in their particular field, such as gastronomy, bakery and artistic — plus a new award this year designed to encourage the development of Arabic cuisine.

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Industry insight Gulfood preview

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As various international exhibitors perfect products and polish pitches in an effort to stand out from the masses, Caterer Middle East brings you a taster of what to expect from the regionâ&#x20AC;&#x2122;s biggest ever trade show: Gulfood 2009

February 2009 Caterer Middle East

Industry insight Gulfood preview

t’s that time of year again — all F&B industry eyes are on the UAE as Dubai prepares itself for the high point of the Middle Eastern food and beverage trade show calendar: Gulfood. Since its inception in 1987, the show has grown exponentially in size and standing, becoming a rite of passage for suppliers, distributors, outlets and chefs who want to make it in the region. However this year, the established exhibition faces it greatest challenge ever. Gulfood 2009 will be the largest trade event of any kind ever held in the Middle East, covering around 80,000m² and hosting over 3000 companies. Quite a feat for organisers — and for exhibitors as well, who will be pushing out all the stops to ensure they stand out from the vast crowd.

Mama Africa’s range of Hot Sauces and Relishes, which the South African Consulate and Department of Trade and Industry will display at Gulfood.

whereby we will be presenting our products in a real gourmet restaurant and bar, built right next to the Salon Culinaire,” says corporate chef and food service sales manager Soufiane Raji. “Here we will serve breakfast, lunch and dinner, prepared fresh on our stand by our company’s chefs.” We will serve Multiple choice Global franchise Chipstix will be breakfast, lunch This year’s exhibitor list for the offering visitors their freshly-fried show is vast, covering a huge potato products seasoned with a and dinner, range of nationalities and every choice of salt flavours. prepared fresh on F&B field imaginable. “Though we are not currently our stand” Although this almost certainly introducing any new product line means stiff competition for visitor to the Chipstix range, we have inattention, the exhibiting comtroduced a new salt flavour called panies remain undaunted — and with every Butter, increasing our total flavours to 18,” excompany boasting new product launches, exciting plains Chipstix Middle East business developer announcements and special promotions, it looks Lourize Odendaal, who believes the novelty of like it will be a food fight to the death. this innovative snack food will win over clients. Emirates Snack Foods has participated for Claw Island Foods, a processor and packer of several years at the Gulfood. Maine lobster, crab and shrimp, is introducing “This year we will again work with the novel its range to the region, offering Maine lobster concept that we successfully and Jonah crab claws. introduced last year, Italian firm LA Organic will entice visitors with its top quality Andalusian organic olive oils and balsamic vinegars, while Kuwaiti company Honest General Trading Co will feature a range of products including Indian pickles, poppadums, chutneys and pastes. Traditional Singaporean food supplier Singafood Group will be promoting three brands at Gulfood: Bee Globe, King Ocean and Leo Dadaux will be promoting its new Satay. The company will also Major Slice meat slicer at Gulfood. introduce two new items: the North Indian chicken kebab and Japanese mochi. “We believe our satay and

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Industry insight Gulfood preview

shark fin soup will be the main attraction,” comments sales and marketing executive Richard Tan. “The ‘grab and go’ philosophy is a big trend in Halal-certified French export company foodservice, as consumers are more time-pressed than Horizons is launching various products, ever before.” including vegetable pastas and its innoDebby Kopczynski, director — international sales, Hatco vative Ocean Pearl product — beads of Corporation, jellied seaweed with a liquid centre. With Spanish institutions IPEX and “Due to increasingly demanding schedules, more and ICEX organising subsidised Spanish more consumers are looking towards foods that offer participation in Gulfood, dairy product convenience. This includes easy-to-prepare foods that specialist Lacteos Indsutriales Agrupaare purchased in retail outlets as well as foods purdos will be exhibiting for the first time, chased at quick-service restaurants. As a result, we are promoting its redesigned product Ken The Victorinox chef’s case is a must-have for kitchens. seeing significant interest in products such as burgers, Presto, a vegetable cream. chicken nuggets, chicken popcorn, meatballs, shwarma Another first-time exhibitor is Austraand koftas. But visitors with a sweet tooth will lian company Coopers Malt, which will Michael Huijsmans, sales manager, Formax Inc not be disappointed either. be showcasing various malt extracts Monbana, founded by master chocolatand malt-related products. ier Louis Guattari in 1934, will introduce Fellow Australian exhibitor Original new lines including The Cube and chocolate bonbons, while the Cereal Company, developed by John Downes — one of Australia’s Alliance Chocolate Manufacturing Company, a privately owned premier artisan bakers and foremost wholefood specialists — will producer of quality chocolate using cocoa liquor from West Africa also be present, promoting healthy cereal and cereal bars.

Predicted trends:

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Industry insight Gulfood preview

and South America, will display products including chocolate-covered dates. Fourth-time exhibitor IPSA, an Italian firm, is launching a new formula of UHT vegetable cream for whipping with sugar to create professional, longlasting sweet decorations. Bakery products manufacturer Antonelli Group is to launch a new line without sugar, reveals the company’s Laura Guerrini. Similarly, Lapasion Internacional, also a supplier of pastry and bakery products, will present a range of alternative sugar-free products alongside new versions of its traditional Borrachitos, Borrachos and Bombonchitos. Another innovation comes from Asia Farm F&B, introducing its Creamy Ice Pop to the region — an ice cream-like product which does not require freezing during storage, shipping or displaying,

Special promotions “We will be giving away samples of our speciality oils in sachets, including our Garlic Oil; Ginger Oil; Chives Oil; Szechuan Pepper Oil; Chili Oil; Spicy Sesame Oil and of course Pure Sesame Oil.” Lim Kay Kheng, sales and marketing manager, Chee Seng Oil Factory “We will be distributing paring knives to visitors at our stand. These are made in Switzerland and their cut is laser-tested. Everyone who tests a Victorinox pairing knife is a returning customer, guaranteed.” Alain Hospenthal, international sales manager, Victorinox

The Mas Portell range of infused and citric oils from Grup Pons.

The variety of tableware on display at this year’s show is set to impress, promotion for the dealer who buys all the exhibited with Italian firm Vetreria di Borgonovo samples — a crazy discount!” introducing a new line of stemware Federica Lacerenza, Rocam Relly and promoting its existing collection of pressed glass, and Reem Asia Trading “We propose special offer for the direct sale of our launching new collections in fine bone ex-trade show devices. Furthermore we offer special china, flatware and buffetware products. conditions for bulk buys.” Meanwhile French company Solia will Janet Güttich, export sales, Bohner Produktions launch a new range of gold and silver mini dishes, along with lunch tray conThe Serv-Rite Buffet “We will be offering 5% discount off our standard cept Odyssee, and the new Sph’air and Warmer from Hatco. international price list terms.” Fluid’ plate collections. Isa Malaika, export manager, Gulf Food Products Bahraja Trading has exhibited at Gulfood for over ten years, and returns “We have a great show discount, with 20% off orders once again with its impressive array of placed at the show.” tableware ranges. Peter Hatter, managing director, Black Rock Grill “This year, we will be launching an exciting new line from Turkey, Kiliza “On the stand will be our Roastmaster, who will be Copper Art, which uses a lot of copper, giving demonstrations and teaching what to look for brass and stainless steel,” reveals chairin a good cup of coffee — obviously ours — which is but only man Paresh Shah. roasted by him in our very own facility in Dubai.” when about to The world’s second-largest glass manuRobert Jones, business development director, be consumed. facturer Libbey Inc is exhibiting for its Coffee Planet Beverages are also set to be a hot topic, second time. “We are returning because with Spanish company Grupo Medios we believe there is great growth potential Personales launching a new liquid coffee in the Middle East,” explains internaconcentrate at the show. tional Sales Manager Guy Salloum. Coffee Planet will also be on hand, “introducing the future of Meanwhile, first-time exhibitor Dalebrook Supplies will be demCoffee retail, a step ahead of the stale and tired existing coffee retail onstrating an innovative RFID-enabled melamine product range. model currently used by every other coffee brand,” says business “RFID (Radio Frequency Identification) is our new and development director Robert Jones. exciting automatic identification method relying on storing and “This will include the brand new Coffee Planet kiosk and cart remotely retrieving data using RFID tags,” explains export sales — and there will be opportunities to franchise these concepts.” manager Kiki Hodges.

Caterer Middle East February 2009

“We will introduce our Artemide range of trolleys and a

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Industry insight Gulfood preview

“Until now, these tags have been applied to the underneath of factured in Qatar, including the latest variety of absorbent foam tableware. Dalebrook has taken this technology to a new level (EPS) trays available in different colors and sizes. by hiding the tag within the product during the manufacturing Food Freshly AFC is introducing its 3PPP concept: using pre-saprocess, making it totally invisible and much more robust as far nitising, preservation and packaging to extend shelf-life of fresh-cut as wear and tear. convenience products, while Integrated Packaging Systems (IPS) “RFID will monitor product freshness allowing you to adjust will present new brands from Japan — Fuso-Nasa, an expert in tea holding times and will alert the chef when an invenpackaging, especially for high-end packaging; and tory is running low,” Hodges adds. Takasago, a leading company in the flavours and We are returning fragrance industry. The equipment section is also well kitted out, with a variety of new launches from around the world. Others are looking to build on existing reputations. because we believe Kitchen equipment supplies company Palux will Name-badge manufacturer Corporate Insignia there is great launch its custom cooking solution, the Palux MaiLimited has had great success in tre, while cooking solutions provider Tecnoinox will growth potential in the past at Gulfood. “We be showcasing its TECNO90 series, a professional offer a fantastic looking the Middle East” modular cooking line for big hotels and restaurants. product, coupled with Sancassiano, an Italian specialist in baking soluthe fact that you can tions, will experience the show as an exhibitor for the first time after add and change names as required, being impressed as a visitor to last year’s Gulfood. which makes it a fantastic offering,” The AeroPulse from Meanwhile baking equipment manufacturer Silikomart is launchpoints out general manager Gary MilAeroglide. ing a new collection of 60x40 trays and a range of silicone moulds lerick. “Compare it to a cheaper, plasthat can be used in all kind sweet and salt creations. tic badge which you need to replace Al Bayader International, which has been taking part at Gulfood every time staff turnover occurs — it since the early nineties, will launch a new range of products manumakes good economic sense.”

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Industry insight

Gulfood preview

La Marquise International will be launching three new The main brands this year, with sole disincentives tribution rights in the region, says Ali Shafqat, in charge of for us are the business development — a opportunities range of chillers and freezers; for exposure, a range of almonds; and a nonalcoholic malt beverage line. meeting with The various country-focused suppliers and stands are always a big draw for boosting branding” visitors and this year’s offerings promise to surpass expectations. The Trade Commission of Chile will bring 10 companies, food items including cheese, exhibiting products including seafood, chocolate and various seafood, vegetables, pulps, delicatessen products. concentrates, fresh fruit and Why Gulfood? frozen fruit. For some companies, Gulfood “There is an increasing number of Chilean companies inter- has been a key marketing tool right from its inception, as ested in the GCC and Middle East markets,” comments Trade United Food Industries Corporation export and product Commission of Chile consul development manager George Jean-Paul Tarud-Kuborn. “Our Garcia explains. “Gulfood is task…is to support them in of the highest importance in bringing their products to this our exhibition list, being in the market and and to help them same region where we originate find appropriate partners.” and absolutely belong,” he says. The Austrian Federal Eco“We are proud to showcase our nomic Chamber — Austrian company and products being Trade will present a stand com100% GCC produce.” prising 20 Austrian companies Gulf Food Industries (GFI), across two stands, in the equipa member of Kuwait Food ment and food pavilions. Sopexa, the French food marketing board for the Middle East is handling the French presence, this year boasting 64 exhibitors on the 741 square meter French pavilion, bringing together an excellent selection of high quality Convotherm’s new OES 6.10 mini-oven.

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Industry insight Gulfood preview

Company and a major player in the propresentations — specific to Gulfood and duction of canned food, boasting brands the Middle Eastern market — displayed such as California Garden and Mazraa, on audio-visual systems.” “After two years of investigation, Internacional Olivarera is also a long-term Gulfood exhibitor. Other exhibitors have learned from (InterOliva) has developed a unique olive product in the “The main incentives for us are the past experiences and bided their time; market at the moment, with less than 0.12% sodium, opportunities for exposure, meeting with for example, Lapasion Internacional meeting EC regulation 1924/2006 for Low Sodium suppliers and boosting branding,” says returns to the show after an absence of Foodstuffs. Being a typical Mediterranean, healthy food, California Garden marketing coordinaseveral years. olive consumption in growing up every year.” tor Ahmed Al Hamamsy. “We came to Gulfood once before, Jose Manuel Ruiz, sales manager, InterOliva Cooking solutions provider Convoin 1990, and on that occasion it was therm Elektrogeräte is looking to make difficult because we were not prepared “Organic products will become more important in the contact with the end-user, explains marto sell [in the region]. Now we are ready future. Soya drinks will be consumed more and more keting manager Claudia Bußmann. technically and professionally and that rather than milk products.” “As we have already demonstrated is the reason we have come again,” Franz Ernstbrunner, project director, The Austrian Federal through our co-operation with the explains marketing manager Ernesto Economic Chamber — Austrian Trade Emirates Culinary Guild, we intend to del Rio Bayonesta. get in touch with the end users, i.e. the Veteran exhibitors know the benefits “We see more demand for sugar-free products, organic chefs. For this purpose, Gulfood is very of appearing at the show — but what products and healthy food products.” important,” she comments. convinced the new arrivals to exhibit? Corry de Wit, managing director — European Office and Of course, the show is also a prime One new company to the show is oven activity manager — Gulfood, Southern United States Trade opportunity to demonstrate progress and and combi-steamer producer Weisheu. Association (SUSTA) unique products. “We heard that Gulfood was the most Frozen gourmet desserts supplier important show in the Middle East, “Food’s role in maintaining health is better understood Sweet Street Desserts comes to the show and we are looking for contacts in that than ever, while health needs are seen as more and for the third time, this year boasting “a part of the world,” explains director of more important.” bigger booth and a much greater selecinternational sales Patrik Hogh. S H Siadat, general manager, Baqer Mohebi Establishment tion of products”, assures business deFrench firm Chancerelle International, velopment director Europe and Middle a provider of high-quality MSC-certiEast Yannis Toutziaridis. fied canned fish, is also a newcomer. Desserts on display will include the “In 2008, we began a partnership new ‘Pipables’ range — a selection of with a company in Dubai and had a six different flavours of ready-to-serve chance to supply different multiples frozen mousses. in Saudi Arabia, Bahrain and Dubai. There are also significant developThe exhibition is an opportunity for us ments in the equipment arena. Turn-key to meet our partner and our customers restaurant equipment provider AMI and to adapt our offering,” says export Restaurant Equipment is opening new manager Richard Barbé. offices in Dubai, Bahrain and Riyadh Juan Luis Galván, export manager during the first half of 2009. The new mini dessert plate from Solia, ideal for individual desserts. from cheese producer Consorcio de “This year, we are focusing on our Jabugo (Quesos Canal), says that from technical services division offering design, installation and afteran international point of view “the Middle Eastern market is one sales services for complete restaurant equipment packages,” says of the most interesting to expand into”. president Victor McGrady. But it is also an extremely competitive market, as tea producer Heat and Control, which makes processing and packaging systems Alokozay International is well aware. for french fries, vegetables, meat, industrial and commercial prod“We have been trying to get a stand for a couple of years but we ucts, is launching an updated product handling system and energy could not,” says business development executive Zeena Singh. efficient processing equipment — and taking an unusual approach. “Fortunately this year we got a stand to exhibit. We believe that “This year we will not exhibit equipment,” reveals marketing Gulfood will give us immense exposure to our company and its executive Lisa Johnston. “Instead we will have extensive videos and products in the world market.”

Predicted trends:

Health

Caterer Middle East February 2009

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Industry insight Gulfood preview

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Alimentary ambitions

Many companies will of course be looking Naturally, for distributors in the at such a large region, as Chinatown show, there are a Food Corporation multitude of guest managing director expectations and Sunny Koh explains. exhibitor ambitions The company flying around. hopes to catch a Dalebrook concept distributor’s Crisps from United manager Martin eye with its Food Industries. Chudleigh says the new products, company’s aim is “to including toaster flat gain a better underbreads, fresh frozen sesame balls standing of the needs of the Hoand microwavable rice balls. ReCa sector in the Gulf markets “We had a distributor who imand generate valuable contacts”. ported our Roti Prata, but we stop The Centrale Marketing-Geexporting because of the growing sellschaft der number of cheap Deutschen Agrarimports from This year we are wirtschaft (Central India and local Marketing manufacturers,” planning to launch a Organisation of says Koh. unique product called German AgriculOne obvious tural Industries, or Diamond Ice — a nonadvantage, for all CMA) will provide alcoholic vodka” exhibitors, is the a joint stand for 25 exposure and the German firms. opportunity to “Our exporters want to get in promote the brand itself, as well contact with decision makers,” as new and existing products. says senior manager — non-EU At Unilever Foodsolutions, markets Dr Tim Schäfer. a firm specialising in sauces, Energy drink producer X35 dressings and bouillons, marEnergy returns to Gulfood is keting officer Necip Camcigil returning in the wake of “an overexplains: “We want the industry whelming response” last year, says to become more familiar with the firm’s Shireen Abdul Karim. our company, our people, our “Last year, X35 Energy signed products and services.” 10 new international distribuAnother company looking to tion agreements. This year we boost the brand is San Pellegrino, are planning to launch a unique who for the first time will have product called Diamond Ice — a its own stand at the exhibition, non-alcoholic vodka. reveals area manager — MENA “We hope that exhibiting this and Russia Sandra Husseini. year will help the company with “San Pellegrino always particiits goal of distributing in 35 counpated in Gulfood exhibition with tries in the first three to five years, the UAE foodservice distributor a goal taken from the name of our Horeca Trade, then last year the product,” Karim explains. participation was with Nestlé

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Industry insight Gulfood preview

Water’s stand,” Husseini notes. “But [The company’s] participation this year is in order to reposition ourselves as the leaders in the market with the best premium still and sparkling Italian water.” The Expat Deli, an online directory dedicated to fine foods and beverages, may be another first timer exhibitor, but it still has ambitious hopes for the show. “We launched our concept at Fine Food Melbourne in September 2008 and since that time we have been developing our site to include a broader range of products and services,” explains director Kath Sutherland. “The time is right for us to now enter the international market and Gulfood will be our platform. “The Expat Deli has a clear and dedicated plan,” she adds. “To become the world’s most dynamic and frequentlyused internet hub, servicing the fine food and hospitality industries.”

Competitive spirit

Predicted trends:

Unique Style “Today’s customers are looking for unique products, but buyers are now more concerned about a product’s longevity rather than just the ‘wow’ factor”. Ranjan Salis, director, Renarte Hospitality Supplies “High-tech performances, beauty and practicality are the three most important market trends we are seeing.” Domenico Salari, commercial director, Clabogroup

Jars of olives from InterOliva, which will be promoting its ranges at this year’s show.

There is no doubt this year’s show will be an impressive affair, bigger and bolder than anything that has gone before. However the scale of the show means organisers will have a monumental task on their hands to keep things running smoothly. Similarly, the size may not help all exhibitors; the volume of companies, products and special announcements may drown out smaller efforts. On the other hand, this show has the potential to be better than ever and could provide a major business boost for those involved — no mean feat during times like this (economically speaking). Ultimately, at 2009’s Gulfood, the proof will be in the pudding. See next month’s Caterer Middle East for a comprehensive round-up of top show news and products.

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Gulfood Partner shows

Ingredients Middle East

Restaurant and Café Middle East

For the first time Gulfood will take place across two venues with Ingredients Middle East being held in the Airport Expo Dubai Centre. This specialist show focuses on the ingredients behind everyday food products and will showcase companies from across the globe. It will also give suppliers a chance to meet the companies behind the ingredients used in processing and manufacturing food and beverage products. Dubai World Trade Centre (DWTC) senior vice president, exhibitions and events management Trixee Loh said: “Bringing Gulfood and Ingredients Middle East together provides an all inclusive offering for covering every aspect of the food industry in the Middle East.”

This is an exhibition for those involved in the set up and design of new F&B outlets. With interior designers, contract furnishing suppliers and tableware manufacturers all exhibiting their services and products, it is a showcase for the operational supply chain involved in every stage of outlet development. “The significant rise in the number of restaurants and independent outlets that have opened in the last two years alone — and those that are due to open — highlights the need for such a sourced target platform,” explained DWTC’s Loh. This trade-only exhibition takes place in Hall 1 of the Dubai International Convention Centre from February 23-24.

s n o i t i b i h x e f o t s a e Af e the ning alongsid n ru s w o sh e to the mix assesses th they will bring od fun, Caterer at o h lf w u s G r er d fo si p n u co s y event and As Dubai gear and hospitalit od fo r ie m re p region’s

Beverage Opportunity Workshop hosted by Zenith International International Food Safety Conference Focusing on the theme of ‘food safety in light of food security’, this two-day conference will look at sector-specific issues through a series of technical sessions, workshops and several symposia. This annual conference will host a selection of speakers, who will discuss issues such as food wastage and hygiene. Khalid Sharif Al Awadhi, director of the food control department and chairman of the organising committee of DIFSC, Dubai Municipality, said: “Food safety is receiving heightened attention worldwide as the links between food and health are increasingly recognised.

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Held on February 25 in Ajman D room at the Dubai International Convention and Exhibition Centre, this year’s Beverage Opportunity Workshop aims to address current challenges facing the industry. The day includes briefings on innovation, beverage trends and opportunities across the region, alongside a series of workshops. Zenith International regional manager Sam Shammas said: “Newer [beverage] categories are gaining in strength and although the economic climate is increasingly challenging, we still expect to see added-value products breaking through.” He added that the workshops would give participants a “valuable insight into future beverage developments”.

February 2009 Caterer Middle East

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Products Gulfood

Le Cube The latest innovation from chocolatier Monbana, the chocolate cube, is a trendy decorative concept to delight guests. The chocolate cube comes in a box with 90 individuallywrapped neapolitans in six different flavours: Milk-Cereals, Milk-Caramel, Dark Nougat, Dark-70%, Dark Orange and White Lemon. Designed to be placed on a coffee table, it also works as a novel offering in a hotel or restaurant bar. Monbana Chocolatier SA Tel: +33 2 4305 4248 Email: o.bicanic@monbana.fr Web: www.monbana.fr

Gulfood products Chancerelle International

Bridor

Among Chancerelle’s range of canned fish is the everpopular albacore tuna. The fish is line-caught, canned in olive oil and is MSC-certified, meaning the stock of fish is large enough to ensure the impact on the environment is minimal.

The company’s selection of mini-Gourmandises includes four products: the mini pain au chocolat-style pastry, with the traditional chocolate replaced by sweet cream; the mini roulé with a cream and cinnamon filling; the mini torsade with cranberries; and the mini torsade with chocolate. These are available in large (90g-100 g) or small (30g-40g) sizes.

Concept General Trading Tel: +971 6 747 9745 Fax: +971 6 747 9746

Bridor Tel: +33 2 9900 1167 Web: www.bridor.com

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February 2009 Caterer Middle East

Products

Gulfood

Tube and Cube

Demarle French firm Demarle has developed a material combining fibreglass and food-safe silicone called Flexipan, making it possible to produce revolutionary flexible moulds for the catering trade. Its texture makes it remarkably sturdy and durable.

Soliaâ&#x20AC;&#x2122;s new line of containers for bakers and pastry chefs offer a trendy single-portion concept. These individual containers, half way between mini dishes and dessert dishes, provide an ideal weight base for retailing. They are also made with polystyrene, meaning that the risk of breakages while stocking and transporting are considerably reduced. The Tube and Cube products are sold separately. Greenhouse Supermarket Tel: +971 2 642 6134 Email: vincent@greenhse.ae

Demarle SAS Tel: +33 3 2058 8384 Web: www.demarle.com

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Products Gulfood

Quickafe This new system combines a liquid coffee bean extract with an innovative machine to supply quality coffee, quickly. The product contains no additives or preservatives. GM Quickafe SL Tel: +34 9 4831 6402 Email: export@gmeper.com Web: www.quickafe.com

Italian company MB manufactures metal and aluminium chairs, tables, bar stools, benches and sofas for a range of outlets and events venues. The firm’s 150 different models are available in more than 10 frame colours and 50 fabrics. At Gulfood, MB will introduce three new ranges — the distinctive Valentina armchair [pictured], the Candy range of sofas and transparent methacrylate chairs Eva and Cross, designed in trendy chromatic colours. MB SpA Tel: +39 5 4169 9811 Email: info@mbsedie.com

Aﬁcionado

FILTER COFFEE BREWERS & WATER BOILERS See us at Gulfood Zabeel Hall UK-CESA Pavilion Stand ZC-107

Marco Beverage Systems Ltd Shire House, Strixton Manor Strixton, Wellingborough, Northants, NN29 7PA. Telephone: 01933 666 488 Fax: 01933 666 968 email: sales@marco-bev.co.uk www.marco-bev.co.uk

The Aficionado stemware collection from Libbey offers style, durability and value. Three new glasses have been added to the Aficionado range, which is part of Libbey’s Wine Master Collection. Libbey Inc Tel: +1 514 696 7309 Email: sallog@libbey.com Web: www.libbey.com

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息 2009 Cambro Manufacturing Company For more information, please contact our Cambro Regional Office: CAMBRO MIDDLE EAST Dubai, United Arab Emirates Tel: +971 50 45 98 246 Email: cambromiddleeast@cambro.com

Ingredient focus Bakery and pastry

The cut and crust The variety of bread and pastry products available in the Middle East has exploded in recent years due to an increase in both consumer demand and the number of qualified chefs. Ben Watts speaks to some of the region’s bread and pastry players Pastries and bakery items have been an integral part of the human diet for millennia and the Gulf region has played a significant role in the evolution of such products. Arabic baked goods such as manaqeesh, fatayer and various flatbreads remain popular, but the rise of western-style supermarkets and resorts has resulted in a rapid influx of alternatives.

Menu essential Executive pastry chef at Atlantis, The Palm Philippe Morbelli (below) believes pastries and breads are essential

everyday products. “Being French I think bread is an essential part of a meal,” he comments. “Pastries are also very important, but at the end of the day they are more of a showcase for the hotel.” Morbelli’s colleague at the Atlantis resort, chief baker Matthieu Thebert, adds: “Our hotel is huge and each restaurant has its own particular recipes for bread, all of which are made on site and range in style from Italian to French. “When the hotel is full we have 3700 guest to serve at breakfast — that means there are a lot of croissants and a lot of bread to serve.” Executive pastry chef at The Monarch Dubai, Renate Bruckner, claims demand for healthier items is growing across the region. “The demand for health-conscious pastry products has grown here over the last few years,” Bruckner notes. The pastry expert points out diabeticfriendly sugar-free pastries and allergyaware items, which exclude nuts and gluten, are also on the rise.

European-style pastries have become a popular treat in luxury hotels across the region due to an influx of tourists and ex-pats

“There is a very high demand for croissants, mainly outside the hotel in the surrounding office towers; traditional products are also very important, but the demand for healthy products is definitely growing and not just in Dubai,” she adds. Operations manager at Dubai-based ABC Baking, Amer Abu Salem, says that Arabic

“

When the hotel is full we have 3700 guest to serve — that means a lot of croissants and a lot of bread” Matthieu Thebert, chief baker, Atlantis, The Palm

Caterer Middle East February 2009

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Ingredient focus Bakery and pastry

Variety overload

varieties remain popular across the region. “Arabic bread is big business across the region — the most popular being Lebanese and Pita varieties,” Salem explains. “Arabic sweets are also very diverse and tend to be very popular during Arab or Islamic feasts, peeking during the holy month of Ramadan. “They are very sweet and rich in ghee and fat, which is perhaps why people try very hard to avoid them during the rest of the year,” he adds.

Growing quality The Monarch’s Bruckner believes that the region’s baked offerings are “definitely improving”. “The Middle East, Dubai in particular, has some very good pastry chefs; there are people coming together from all over the world and everyone in the city gives their input,” she notes. “You get a lot of ideas and I think Dubai and Middle Eastern countries benefits from this cultural mix.” However Atlantis’ Morbelli suggests too many cultures in one place could have a negative effect on the quality of pastry

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and bakery products. “As trends change and demand and competition grow you really need to find new ideas,” he points out. “I think we really need to go back to the basics — in Dubai there is too much training and influences coming from different countries and I think identities are being mixed and becoming loose.” But Morbelli admits that the quality of traditional local bakery and pastry items has improved in recent times. “I’ve lived in the region before — I moved away and returned to standards that have definitely increased,” he says.

ABC Baking’s Salem notes that the region’s offerings today are extremely wide-ranging. “Bakery products can be extremely versatile as an ingredient and there are an infinite number of varieties,” he says. “Savoury and sweet snacks like puffs can be fried, baked, steamed, baked then fried or baked then baked. “Bakery products can be eaten at breakfast or as a snack, at lunch or even at dinner,” adds Salam. He suggests the most popular bakery and pastry products available across the GCC can be divided into four main categories summarising their ethnic backgrounds. “Firstly there are Arabic flatbreads, which differ in shape and size from one country to the other, while Arabic sweets are certainly sweeter and on the heavy side of pastry offerings — they include a lot of nuts and sometimes dairy products,” he explains. “Then the Asian sub-continent provides a lot of flatbreads that are formulated differently. They are can be fried, spicy, or filled. On the pastry side we

The Monarch Cake (left), and Atlantis, The Palm chief baker, Matthieu Thebert (right).

February 2009 Caterer Middle East

Ingredient focus Bakery and pastry

find a lot of sweetness and the inclusion of Asian spices. “American breads which we tend to call soft breads are also very prominent across the region. There is not a lot of imagination put into these types of breads; however on the pastry side we can find a little more inventiveness in muffins, donuts and cookies. “European style breads are a relatively recent introduction to the region. They tend to be on the hard and crusty side of the spectrum, however the bakery sector is extremely diverse. When it comes to European pastries the list is endless,” he explains.

Doughy difﬁculties? Fears that the global credit crisis will impair the quality of bakery and pastry products across the region’s luxury sector have yet to make a serious impact.

The Atlantis’ Morbelli comments: “[The economic crisis] is not a concern at the moment and if things remain the same it will be fine — however most of our raw products come from Europe and if it hits us we may not be able to afford the ingredients we require, such as the flour from France. “We aim to focus on the quality of the product, but we also need to consider our margins at the end of the day,” he adds. The Monarch’s Bruckner is more concerned about the logistical challenges facing her pastry kitchen. “Sometimes there’s a shortage of items and you have to order in advance more often

than you would in other countries, such as those in Europe,” she says. Atlantis’ Mor-belli agrees. “One of the hardest jobs is to bring in the right flour from France and to get the right products to each outlet.” Pastry chef Bruckner is however, concerned that some the Monarch’s guests are missing that all important sweet-tooth. “As a business hotel we have a lot of male customers who don’t eat too many sweets,

Traditionsmarke der Proﬁs

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Atlantis’ chief baker Matthieu Thebert, with a selection of the products made daily in his bakery.

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“

Ever-evolving French pastry cuisine on its own is enough to satisfy any taste bud out there — seen as a higher-end product and a bit pricier, but I believe worth every penny”

Amer Abu Salem, operations manager, ABC Baking

Please visit us, Zabeel Hall ZF-101 during the GULFOOD, Dubai, UAE www.hoteliermiddleeast.com

Restaurant essentials Crockery

Style

Dining in

First impressions are everything and while good food may be the key to customer satistfaction, presentation plays a major role in winning over diners. Caterer assesses the latest crockery concoctions and shows you the cream of the crop

Hana Temari This fine bone china set from Nikko Company used colours and designs expressing the culture of historical castle town Kanazawa. The product is inspired by the hospitality and high-quality of everyday life within the town. Nikko Company creates a wide range of crockery for traditional and casual dining. Bahraja Trading Tel: +971 4 267 2353 Fax: +971 4 267 2454 Email: bahraja@eim.ae

Sweet Scroll From German firm Mittertiech Porzellan, this set is scratch resistant and meets international health standards.

This modern fine bone china range with a silk-like sheen is from Nikko Companyâ&#x20AC;&#x2122;s Luxe Collection. The stylish range has been designed to suit elegant, modern interiors.

Yousef Al-Ankar Trading Establishment Tel: +971 2 634 5789 Fax: +971 2 634 5767 Email: alankar@eim.ae

Bahraja Trading Tel: +971 4 267 2353 Fax: +971 4 267 2454 Email: bahraja@eim.ae

Emotion

Caterer Middle East February 2009

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Brilliant Family-owned porcelain firm Manufacture de Monaco has been producing crockery products since 1972. Its collaboration with Swarovski has prodiced Brilliant, a range merging pure refined porcelain with crystal. These unique items unite classic tabletop elegance with stylish crystal details. Crystalline Tel: +971 4 226 1606 Fax: +971 4 225 3475 Email: attar@emirates.net.ae Web: www.crystalline.ae

Diamant Collection The Diamant Collection from Hong Kong-based Absolute Lifestyle was inspired by the beauty of faceted diamonds and precious metals. All pieces can be customised in porcelain or new bone china, with a choice of complementary colours. This dazzling collection will add lashings of glitz and glamour to any tabletop. Absolute Lifestyle Tel: +852 3620 2611 Fax: +852 3621 0613 Email: info@alhkg.com Web: www.alhkg.com

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Restaurant recommended Ordering systems

Clifford Weiner, food and beverage director at Atlantis, The Palm, Dubai, recommends QuadraNet Res software. Weiner comments: “The difference with this system is that it doesn’t only take reservations but allocates and combines tables for maximum capacity. You end up with less empty tables and it maximises time slots and table combinations. The system alerts the operator of the best time slot available and then issues an email or SMS message confirmation to the customer. Any problems and we can contact the owner at anytime — he will log into our network and fix it.”

Adam Holmes, assistant food and beverage manager for InterContinental Hotels Group, Dubai Festival City, recommends the Micros 9700 Hospitality Management System (HMS). He says: “It is a cost-effective, highly usable point-of-sale system, built on an open system architectural platform and designed to handle a high volume, multiple revenue centre environment. “It also produces customised reports in real-time.”

QuadraNet Systems Ltd Tel: +44 1628 472 999 Email: info@quadranet.co.uk Web: www.quadranet.co.uk

Micros Middle East Tel: +49 2131 137 0 Email: info@micros.com Web: www.micros.com

Clifford Weiner

t n a r u a t s e R mended

recom

e Middle ionals across th ss fe ro p ge ra d why and beve recommend an ld ou We asked food w ey th s ing system East what order Pradeesh Kumar, assistant restaurant manager, Boulvar at Radisson SAS, Dubai Deira Creek, recommends Micros POS Software. He says: “It helps in everything from table to front desk management, receiving realtime business intelligence to help in your operation.” Micros Tel: +1 877 767 4400 Email: pcelli@micros.com Web: www.posdepot.com

Caterer Middle East February 2009

Pradeesh Kumar

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Beverage essentials Tea

Tea

Time for

Tea has remained a popular beverage choice for centuries, but the selection of teas available has blossomed as consumer tastes have diversified. Caterer weighs up the best brew options available to todayâ&#x20AC;&#x2122;s discerning tea drinker

LeafCup LeafCup from Ronnefeldt is available in 12 different flavours. Teabags come with a card carrying details of the tea, as well as the suggested brewing time. Each item comes individually wrapped in a film packing to preserve the aroma. Ronnefeldt Trading LLC Tel: +971 4 344 90 40 Fax: +971 4 347 95 65 Email: ronntea@eim.ae

Silver Moon Tea This tea from Singaporean producer TWG Teas has a suave, soft taste with a hint of spice. The green tea was inspired by the story behind the constellations and the delicately fashioned leaves combine a grand fruit and vanilla bouquet. TWG Tea Company Pte Ltd Tel: +65 6733 7997 Fax: +65 6737 9030 Web: www.twgtea.com

t-Series Designer Gourmet Tea by Dilmah Dilmahâ&#x20AC;&#x2122;s t-Series varies from rare White Tea to the robust yet complex flavour of Naturally Minty Ceylon Pekoe. The unique leaf teabag becomes transparent during infusion. La Marquise International LLC Tel: +971 50 818 1164 Email: vivettea@dilmahtea.com Web: www.teatimerocks.com

Caterer Middle East February 2009

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Beverage essentials Tea

Dilmah Fine Teas and Herbs Offering a range of traditional and fresh teas, the Dilmah Green Tea selection consists of natural varieties such as Green Tea with Jasmine Flowers and Moroccan Mint Green Teas. The herbal infusions offer pure and natural caffeine products, including Dilmah Camomile and Pure Peppermint.

White House Tea Named after the home of the US president, this Pai Mu Tan white tea is blended with ripe red berries and a scattering of rare and fragrant rose petals, ensuring a sweet, understated aftertaste.

La Marquise International LLC Tel: +971 50 818 1164 Email: vivettea@dilmahtea.com Web: www.dilmahtea.com

TWG Tea Company Pte Ltd Tel: +65 6733 7997 Fax: +65 6737 9030 Web: www.twgtea.com

International Recognition. Great results start with great equipment. Hamilton BeachÂŽ Commercial products are known worldwide for top-rated blending and mixing performance. For more information, visit www.commercial.hamiltonbeach.com or email export@doriandrake.com

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Recipe exchange Yashin Rangorath

Trade secret

Yashin Rangorath, executive chef at Dubai’s Keva Restaurant and Lounge, has been inspired by the city’s cosmopolitan character With a background training in France and an Indian upbringing, it is understadnable why chef Yashin Rangorath likes to incorporate a global perspective into his menus. “There are undertones of fusion in our restaurant,” he says. “We combine sushi, Thai, Chinese, European grills and South Asian cuisines into the range we offer. “We are not fusion in the sense that we fuse dishes with too many flavours, but we do try to pick the classics from across four to five types of cuisine and then add a little signature touch,” he explains. “For instance the prawn dish comes with a mesclun; this is French for an assorted mix of salad of young tender leaves and we’ve added an East Asian twist with the Thai chillies and the lemon juice.” Keva Restaurant and Lounge aims to offer something for everyone on its global menu. “It’s a lounge restaurant come nightclub — a one-stop destination for a wide variety of people,” comments Rangorath. “Dubai’s population is an interesting cos-

mopolitan mix and people here are likely to be adventurous with their tastes. “Before we opened Keva we undertook some research to find out what clicks in Dubai and as a result we identified a few all-time favourites. “The menu here is basically my take on what I perceive the city’s diverse culinary scene to be — but always with that signature touch as well,” explains Rangorath. The Indian born chef has been on a culinary journey since a young age. “Most of my life I’ve worked in France and my whole approach is very classical and simplistic, however my approach started off quite scientific,” he admits. “As I developed as a chef I realised I needed to get back in touch with my culinary roots and rediscover where my love of cooking came from. My principle now is never to combine more than three of four primary ingredients and try to create a recipe that brings out ingredients rather than the sauces. “I’m also a big fan of slow cooking as I feel ingredients shouldn’t be aggressed — you should allow them to bloom while you cook them,” concludes Rangorath.

Ingredients ‘Mesclun’ of Shrimp, Endives and Kiwi: For the salad dressing: A small piece of galangal 2 kaffir lime leafs 20ml lemon juice 5g Thai sweet basil leaves 2 tbsp olive oil Salt and pepper to taste For the prawns and salad: 8 pcs peeled deveined shrimp 2 pcs of tender endive 2 pcs kiwi 20g red and green Thai chillies 20g roasted peanuts

Instructions Preparation instructions: For the salad dressing: - Mix together the olive oil and the lemon juice for the salad dressing - Finely chop the small piece of galangal, the Thai sweet basil leaves, the kaffir lime leaves and the red and green Thai chillies and whisk into the dressing - Leave to stand for at least 12 hours so that the aromatics macerate in the salad dressing - Add salt and pepper to taste For the prawns and salad: - Peel the kiwi and slice it into evensized discs - Grill the prawns rapidly - Mix the sliced endives and the crushed peanuts with the salad dressing - Assemble the salad with the sliced endives at the base and the kiwi and a few roasted peanuts above - Arrange the grilled prawns on top of the salad - Garnish and serve with a good dollop of the dressing

‘Mesclun’ of Shrimp, Endives and Kiwi, prepared by Keva’s executive chef, Yashin Rangorath.

Caterer Middle East February 2009

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Appointments

Designer Column

February 2009

Crockery

Appointments JW Marriott Dubai has appointed American Kevin Wills to the position of food and beverage manager. Wills has travelled extensively and has worked at several hotels across his native USA. The University of Hawaii graduate leaves his post as director of operations at Waikoloa Beach Resort and Spa, Hawaii, to oversee JW Marriott Dubai’s 11 F&B outlets. Sabreena Jacob has been appointed hotel manager of the Marriott Executive Apartments Dubai Creek. The former director of room operations at JW Marriot Hotel, Cairo, Egypt, is fluent in Hindi and English, has an impressive list of prestigious hotels across Egypt and India on her CV. Sabreena has already played an active role in local charities, supporting the Al Noor Centre and the World Food Programme through the Marriott Business Council in Dubai. Hotel JAL Fujairah Resort and Spa has appointed Christian Rainalter as general manager. Rainalter has more than 18 years of experience within the hotel industry and has been the property’s assistant general manager since June 2006. He was formerly F&B manager at the Hilton Dubai Creek before joining the Fujairah resort.

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Ayman Sallam has been appointed director of sales and marketing at the Four Seasons Hotel Alexandria. He takes over the role of running the property’s public relations, catering, reservation and sales and marketing divisions. After working for Holiday Inn for many years, Sallam was promoted to worldwide sales manager for the InterContinental Hotels Group. Prior to this appointment he was director of sales for Crown Plaza and Holiday Inn Hotels in Kuwait. Dubai-based Jumeirah Group announced the internal appointment of Thatcher Brown to the new position of vice president brand strategy and management. The Cornell University graduate has more than 20 years experience in the travel and hospitality industry and has worked in the USA, Canada, Spain and the UK for companies such as Fairmont Hotels and Resorts and Four Seasons. Prior to his promotion, Brown had been director of sales and marketing at Jumeirah Essex House in New York. Towers Rotana Dubai has appointed Nicoleta Cucos to the position of director of human resources. Cucos has 10 years experience within the hospitality industry and holds a Masters degree in psychology.

DISTRIBUTORS AND SUPPLIERS DIRECTORY

DISTRIBUTORS BAQER MOHEBI Tel: 00971 4 396 9777 Email: bme@mohebi.com (Marketing &distribution of food & non food FMCG, food ingredients & Cuban Cigars)

GULF MARKETING CORPORATION Tel: 00 971 4 3382816 http: www. gulfmarketingco.com

EMF EMIRATES LLC Tel: 00971 4 2861166 Email: info@emfemirates.ae (Chocolate,confectio nery, bakery/pastry ingredients) CLASSIC FINE FOODS Tel: 00971 6 534 4554 Email: info@ classicfinefoods.ae http: www. classicfinefoods.com

MMI Tel: 00971 4 209 5000 http: www.mmidubai.com (alcoholic beverages)

RIBUTORS

PLIERS

BEVERAGES

CHURCHILL CHINA Tel: 004417 8 252 4371 Email: glenn.ewart@ churchillchina.plc.uk www.churchillchina.com

VILLEROY AND BOCH Tel: 00352 46821208

BARTECHCO Espresso Bar Machines, Coffee & Accessories Tel: 00971 50 4300938 00971 50 5203309

Email: info.hr@villeroy-boch.com http: www.villeroy-boch.com

CONSULTANCY

Email: sales.bartechco.com http: www.bartechco.com

BONCAFE Tel: 00971 4 2828742 Email: sales.dept@boncafeme.ae http: www.boncafeme.ae

DIAGEO Tel: 00971 4 299 4282 Email: syama.nair@diageo.com http: www.diageo.com

HOZPITALITY.COM A Subsidary of VR Online Group Tel: 00971 4 3900039 Email: raj@hozpitality.com www.hozpitality.com

COOKING CONVOTHERM Tel: 0049 884 7670

HORECA TRADE LLC Tel: 00971 4 3403330 Email: mail@horecatrade.ae http: www.horecatrade.ae LE MARQUISE Tel: 00971 4 343 3478 Email: sales@lamarquise.ae http: www.lamarquise.ae

Email: natalie@abcbaking.com http: www.abcbaking.com

ACS GLOBTIC Tel: 00971 4 335 7549

Email: acsintl@eim.ae http: www.acsglobtic.com

AL AQILI DISTRIBUTION Tel: 00971 4 3475252 http: www.aqili.com BAKEMARK INTERNATIONAL Tel: 0049421 3502 200

Email; info@ bakemarkint.com http: www. bakemarkinternational.com

DECAS CRANBERRY PRODUCTS Tel: 001 206 749 9255

Email: paradise@ decascranberry.com http: www.decascranberry.com

http: www.franke-cs.com

MKN Tel: 0049 5 3 318 9207

FRESH DIRECT Tel: 0044 1869 365 600

Email: tgergov@monin-mei. com http: www.monin.com

MOHAMED HAREB AL OTAIBA Tel: 00971 4 3414900

Email: wissam@mhao.ae http: www.alotaibagroup.com

NESTLE FOODSERVICES Tel: 00971 4 408 8107 Email: nfs.orders@ae.nestle.com

SCHAERER Tel: 0041 (0) 318 585111 Email: info@schaerer.com http: www.schaerer.com

FOODSERVICE SOLUTIONS

ALI SPA

Tel: 0039 02 921 991 Email: info@aligroup.it http: www.aligroup.it

Email: faria@shuraemirates.com http: www.shuraemirates. com

SULTAN GROUP LLC Tel: 00971 4 2677023 Email: raza@sultangroup.ae http: www.sultangroup.ae

http: www.freshdirect.co.uk

LAMBWESTON Tel: 00971 50 6447837

Email: frankboering@ lambweston-nl.com http: www.lambwestonmeijer.nl

Email: getinc@get-melamine.com http: www.get-melamine.com

RJL MIDDLE EAST Tel: 00971 7 2077736 Email: www.stonegrill.ae

Email: mohammad.kandil@ gftuae.com

Email: info@severnandwye.

http: www.severnandwye. co.uk

MAXIM WORLD U.K 0044 208 429 6822

SWISS CHOCOLATE Tel: 00971 7 244 4984

Email: info@maximworld.com http:www.maximworld.com

Email: chocolat@chocolat.ae http: www.chocolat.ae

WET FISH TRADING Tel: 00971 4 885 2692

Email: jacky@wetfishuae.com http: www.wetfishuae.com

HYGIENE BIOTEK Tel: 00971 4 347 6017

Email: sherif@belhasa.ae http: www.biotekbelhasa. com

JOHNSON DIVERSEY GULF FZE Tel: 00971 4 881 9470

http: www.johnsondiversey. com

Email: m.b@oxytechsolutions. com http: www.oxytechsolutions. com

RESTAURANT/HOTEL SUPPLIES

BAHRAJA TRADING Tel: 00971 4 267 2353

CHANG SHIN METALCO Tel: 00971 4 881 7233

NESTLE FOODSERVICES Tel: 00971 4 408 8107 Email: nfs.orders@ae.nestle.com

70 CATERER MIDDLE EAST FEBRUARY 2009

NESTLE FOODSERVICES Tel: 00971 4 408 8107 Email: nfs.orders@ae.nestle.com

Email: info@ impulseenterprises.com www.impulseenterprises.com

co.uk

CHINAWARE

Email: bahraja@emirates. net.ae

IMPULSE ENTERPRISES Tel: 001 954 957 9917

SEVERN AND WYE Tel: 0044 1452 760 190

TEMPTRAK MGK Tel: 00976 7478 370

MASTERFOODS Tel: 00971 4 3210055

TSSC Tel: 00971 4 343 1100 Email: tssc@eim.ae http: www.tsscdubai.com (catering/kitchen equipment, chocolate/ coffee equipment, FMCG, refrigeration)

G.E.T ENTERPRISES Tel: 001 713 467 9394

ABC BAKING / PROBAKE Tel: 00 9714 8853788 Fax: 00 9714 8853799

Email: info@convotherm.de http: www.convotherm.de

Email: km@mkn.de http: www.mkn.de

SHURA TRADING & HOTEL SUPPLIES Tel: 00971 4 320 4481 Fax: 00971 4 320 4482

FOODSTUFF

FRANKE Tel: 0041 6 2 787 3607 MONIN Tel: 00971 50 940 0918

TRUEBELL MARKETING & TRADING LLC Tel:00971 6 5342111 Email: fsd@truebell.org http: www.truebell.org

(Food service, shipchandler, duty free operators)

RIBUTORS AND SUPPLIERS DIRECTORY

SUPPLIERS

(refrigeration, coffee machines, water, chocolates, ice cream)

SPYRO HOTEL SUPPLIES Tel: 00971 4 397 9981

Email:spyro@spyrodubai.com http: www.spyrodubai.com

KITCHEN EQUIPMENT HAMILTON BEACH COMMERCIAL Tel: 001 973 263 3132 http:www.commercial. hamiltonbeach.com

VITAMIX Tel:001 440 782 2450

Email: international@vitamix.com http: www.vitamix.com

POLO POINT Tel: 00971 56 606 6851

Email: maria.varnein@ polopoint.ae

KNIVES

DICK Tel: 0049 7 153 8170 Email: mail@dick.de http: www.dick.de

Email: woopark@shizell.co.kr http: www.shizell.co.kr

www.hosteliermiddleeast.com

Dates for the diary

Designer Column

Calender

Crockery

Dates for the diary...

February 2009

February 5-14 Gourmet Abu Dhabi Abu Dhabi, UAE A gourmet event showcasing fine cuisines and unique dining experiences, featuring a plethora of top chefs from across the globe www.gourmetabudhabi.ae February 19-22 BioFach Nuremberg, Germany For organic food, agriculture, marketing and natural goods www.biofach.de February 22-26 Catersource and Event Solutions Conference & Trade Show 2009 Las Vegas, USA A four-day educational conference and two-day tradeshow for catering and special event professionals www.catersource.com February 23-26 Ingredients Middle East Airport Expo Dubai, UAE A specialist exhibition held alongside Gulfood dedicated to various companies providing

www.hoteliermiddleeast.com

raw materials and ingredients www.ingredientsme.com February 23-26 Gulfood 2009 Dubai, UAE The regionâ&#x20AC;&#x2122;s largest trade show for manufacturers, distributors and suppliers from across the F&B and hospitality industries www.gulfood.com

Coming in March... March 3-5 World of Perishables Middle East Airport Expo Dubai, UAE Showcasing the trade, technology and logistics used in the handling of perishables www.wop-dubai.com March 11-14 Taste of Dubai 2009 Dubai, UAE A mixture of celebrity chefs and top restaurants from around the region, offering visitors menu samples, cookery classes and a variety of culinary demonstrations. www.tasteofdubai09.com

Last bite Reviews

Reviews

Ever wondered whether your customers are receiving the high standard of service you expect? Caterer’s anonymous spies investigate outlets around the region and tell it how it is

Vista Rooftop Bar and Restaurant, Holiday Inn Express Dubai Internet City, Dubai, UAE At Vista, one of Dubai’s best-kept secrets, our spies tried out the restaurant’s new Saturday roast dinner promotion. This promised a roast chicken dinner for four, comprising a choice of starters, an entire chicken and accompaniments, for AED 295 (US $80). Upon their arrival, Caterer’s undercover agents took a table outside to enjoy the spectacular view. A member of staff immediately came to take a drinks order and the service remained prompt and pleasant throughout the evening. There was a choice of two starters, prawn cocktail or clear vegetable soup, both of which used simple, fresh ingredients to great effect. For the main event, a large roast bird was delivered to the table with impressive ceremony by the chef himself, who checked

whether they would like it carved at the table or in the kitchen. The one slight problem was that they brought the roast potatoes and vegetables out at the same time, so by the time the bird was carved the veggies were rather cold. However the manager on duty came over to seek our spies opinion afterwards — she explained it was a relatively new promotion and asked if they’d enjoyed it. They gave her feedback, which she promised to take on board in future.

Grand Grill Steakhouse, Habtoor Grand Resort and Spa, Dubai Marina, UAE This classic steakhouse, located in Dubai Marina’s Habtoor Grand, offers a soothing dining environment with classic décor in warm, relaxing tones. Run under South African management, this restaurant has developed a reputation for its friendly atmosphere — and rightly so, according to our critics. Caterer’s agents said the steaks were cooked to perfection and even noted the vegetarian

options were excellent. Quite an achievement for a meat-themed restaurant! Every member of staff was smiling and attentive, noted our spies — from the door host to the gentlemen bussing the tables. Staff remembered to mention the chef’s specials and were always on hand to suggest side dishes or starters to complement the meal. Add the fairly reasonable pricing to the mix, and you have a top steak outlet: this restaurant is definately well worth a visit. The Grand Grill Steakhouse is open from 1pm to midnight seven days a week.

Caterer Middle East February 2009

Nelson’s Bar, Media Rotana, Barsha, Dubai, UAE This outlet is a modern take on the classic Victorian British pub and our spies went along to weigh it up. Offering a wide range of designer beers and upscale snacks, the pub was bustling with chat, creating a very relaxed ambience. A big screen TV to broadcast sports matches, pleasant background music and visits from the chef — who was more than happy to chat to diners — added to the casual, friendly tone. The food itself was something of a revelation: main courses such as dateand-mustard-crusted rack of lamb with honey-glazed carrots proved to our culinary critics that this was more than just pub grub. In fact our spies even went as far as to say the beef was some of the best they had ever tasted.

Nelson’s sous chef Steve White and outlet manager Alan Grimes.

“

Every member of staff was smiling and attentive, noted our spies — from the door staff to the gentlemen bussing tables”