caterer middle east - march 2010

Serving the region’s catering professionals March 2010 • Vol 06 • Issue 03

An ITP Business Publication | Licensed by Dubai Media City

Plate planningIt’s show time!Top chefs assess the challenges of developing the perfect menu

Why drama is an essential ingredient for F&B success

An ITP Business Publication | Licensed by Dubai Media City

Middle East chefs pay top dollar for quality imported ingredients — but at what cost to the environment?

Middle East chefs pay top dollar for quality importedMiddle East chefs pay top dollar for quality imported

THE BIGGER PICTURE

www.hoteliermiddleeast.com/f&b

ContentsVolume 6 Issue 03

March 2010 Caterer Middle East 01

05 NewsWhy independent brands may supplant hotel outlets; call for more celeb chef restaurants; experts flag up health trend14 Mystery shopperEthos Consultancy reveals the true stan-dard of customer service at UAE outlets and offers advice on how to better your business16 Expert insightThomas Klein’s Daniel During considers the future of the region’s chain brands18 Trainee fi nalsThe final F&B student challenge at Emir-ates Academy of Hospitality Management20 RoundtableTop chefs open up about the highs and lows of menu development

28 Food for thoughtIn a region where almost all ingredi-ents are imported, how do chefs feel about the environmental impact?34 Outlet showcaseThe strategy behind The Address Dubai Mall’s new signature outlet42 Gulfood reviewAll the hot news and views from the region’s premier F&B trade show50 Smashing stuffRevitalise your tabletop with the lat-est crockery offerings on the market51 Product showcaseThe best and brightest new F&B wares56 Last biteChatting with TV chef Brian Turner

28

ContentsMarch 2010

20

34

Cover story

42

18

For the latest news and stories go to www.hoteliermiddleeast.com/f&b

50

51

Web contentswww.hoteliermiddleeast.com/f&b

Caterer Middle East March 2010 www.hoteliermiddleeast.com/f&b02

Online

For the latest news and stories go to www.hoteliermiddleeast.com/f&b

Student chefs dazzle diners

In pictures

The Emirates Academy of Hospitality Man-agement’s inaugural food fair and dinner saw final-year students hosting a six-course menu of their own creation for guests, over-seeing everything from cooking to serving to pairing wines with each course.

Chefs go head-to-head in seasonal cooking compEight Dubai chefs went head-to-head last month in cooking competition The Seasonal Challenge, organised by Caterer Middle East and Nestlé Professional. Held at Bonnington Jumeirah Lakes Towers, the event saw teams of two prepare a main course and dessert using special seasonal items. Read the full story online to find out which team triumphed!

Rise of the machinesDan Clayton gets nostalgic for the pre-technology days of hospitality

Editor’s pick

Most popularUK celebrity chef eyes UAE for new restaurant

Salon Culinaire competi-tion attracts 1500 chefs

Rhodes claims Taste of Dubai best in the world

1.2.3.

Features

Meat-ing quotas Inside outletsAn insight into the opera-tional strategy behind The Author’s Lounge

GULFOOD PREVIEW: Stand out from the crowd

Is the rise of celeb chefs harming the industry?

4.5.

The online home of

Chefs and suppliers reveal how budget restrictions boost demand for unusual cuts

Dubai 215x285.indd 1Dubai 215x285.indd 1 25-02-2010 11:02:1425-02-2010 11:02:14

the

right

sol

utio

nsfo

ryo

ur s

peci

ality

cof

fee

prog

ram

ww

w.la

mar

quis

e.ae

Sh.

Zay

ed R

oad,

Dub

ai -

UAE

Ph: +

971

4 34

33

478

Fax:

+97

1 4

34 3

3 49

8em

ail:s

ales

@la

mar

quis

e.ae

ww

w.c

imba

li.co

m


News March 2010


which does entail having an alcohol license,” pointed out operations director David O’Brien.

The group’s first outlet in the region, Rivington Grill, has avoided the issue with a location in Dubai’s Souk Al Bahar, where outlets can attain a license through a neighbouring hotel. But O’Brien said the company would “definitely consider” put-ting its brands into hotels in future.

“Of course, it would very much depend on the brand and the property,” he noted.

The succes of this type of initiative is evident at The Monarch Dubai, a hotel featuring indepen-dent outlets Ruth’s Chris Steak House and Okku.

“The industry in this region has seen a strong trend of internationally-acclaimed independent brands taking up residence in hotels,” noted the property’s general manager Henning Fries.

“This has resulted in an influx of innovation and originality, which could otherwise only have been achieved at great effort and expense on parts of the individual hotel owners.”

According to Joe Van Jaarsveld, general manager at The Meat Co, Souk Madinat, the growing need for recognisable F&B brands in hotels is due to today’s “very loyal” consumers.

“People don’t eat out as often as nowadays, so they’d rather go back somewhere they’ve had a good experience in the past,” Van Jaarsveld explained.

Independent F&B brands to supplant hotel outlets?Hotel operators seek to benefit from independent outlets’ pulling power

The future of hotel F&B offerings lies with indepen-dent brands, according to top regional operators.

BinHendi Hospitality business development manager for F&B Khalil Fakih said he was certain the region would increasingly see independent outlets in hotels “because nowadays you need a hook or an established brand to draw people in”.

RMAL Hospitality director of restaurant opera-tions Simon Penhaligan added that branded outlets could add “significant value” to a hotel portfolio.

“We’ve got two very strong branded outlets in the Fairmont Bab Al Bahr — Frankie’s and the Marco Pierre White Steakhouse — and although it’s a new property, the outlets are buzzing,” he revealed.

“If you had a normal Italian restaurant in there, I don’t think it would have got the same reaction.”

The group behind The Ivy and Le Caprice, Caprice Holdings — which formed a partnership with Dubai Holding’s Tatweer in 2008 to bring its brands to the Middle East — is another firm re-ceptive to the idea of putting its outlets into hotels.

“Our focus is on offering a service as similar as possible to what we do in the UK and America,

P6 Celebrity statusWould the region benefi t from more celeb-endorsed outlets?

P6 A healthy body and healthy walletNutrition and value fl agged up as central upcoming industry trends

P6 Online opinionsCollecting industry views on service standards in Middle East outlets

P7 Smoke em’ out Supplier calls for crackdown on counterfeit cigars

P7 Measuring upKitchen professionals praise regional talent following Salon success

Headlinegrabbers


News, features, surveys, interviews, comments, power lists, jobs, picture galleries and more...

LOG ON TO:

For all the latest...

Marco Pierre White Steakhouse and Grill at Fairmont Bab Al Bahr.

Story of the month

Independent brands in hotels; it’s the best of both worlds — licensed, but with an independent business ethos.

Hotels’ own restaurants; they have a captive audience and can offer all-inclusive package deals.

Independent outlets; malls and residential areas are steadily seeing more footfall and so are their F&B offerings.

61%

17%

22%

Which F&B model will be most successful in future?

Source: www.hoteliermiddleeast.com

NewsMarch 2010


F&B industry calls for more celeb outletsCelebrity chef-endorsed outlets have had a great impact, but there’s room for more say professionals

Celebrity chef-endorsed outlets have done great things for the Middle East restaurant scene, but the region could do with more, according to industry professionals.

At Atlantis, The Palm — where celebrity chef-backed outlets include Nobu, Ronda Locatelli, Rostang and Ossiano — vice president, culinary Mark Patten said such enterprises increased “the overall quality of restaurants and dining experiences”.

“It also shows visitors that we are serious about driving variety and quality, through bringing in top names,” he added.

Mike Nalborczyk, general manager of Hilton Dubai Creek — home to Verre by Gordon Ramsay — said the arrival of more big names had “helped accelerate the growth of the culinary scene in the region, both with regards to service and the dining experiences on offer”.

‘Healthy value will be future focus’Leading F&B profession-als have flagged up health and value-for-money as key upcoming trends for the Middle East F&B industry.

Emaar Hospitality Group corporate director of culinary excellence Viktor Stampfer noted: “It’s all about value. People are still willing to go out and spend on their meals, but they want to be sure they’re get-ting their money’s worth.

“On a global scale, the focus is coming back to healthy cooking,” he con-tinued. “This trend involves incorporating food that’s specific to your region and also ingredients that are

sourced locally help to sup-port the economy, keep im-port costs down and make your offerings authentic.”

Nestlé Professional advi-sory chef Zain Sidhu agreed nutrition, health and well-ness would be buzz words for 2010. “With consumers becoming more conscious

that ‘you are what you eat’, leading operators will need to change their strategies to offer tasty nutritious food at good prices,” he said.

Adil Souate, assistant director of F&B at Media Rotana Dubai, added that authenticity and traceability could play a big role.

“People want ethnic food, fresh food, environmentally-aware and nutritious food,” Souate asserted.

Emaar’s Stampfer also pre-dicted that ‘back-to-basic’ cooking styles would feature heavily: “It’s about serving a food item as naturally as possible, to maintain its true flavour and nutrients.”

Atlantis, The Palm’s Mark Patten.

Terrible; although who could be an empowered employee with these salaries?

Bad; it’s rare to eat out here without experiencing some kind of service error.

Mediocre; it’s OK, they could do more though.

Good; operators seem to be focusing more on training nowadays.

Excellent; we are streets ahead of other destinations.

22%

56%

11%

6%

5%

How do you rate customer service in the region’s restaurants?

Source: www.hoteliermiddleeast.com

Michelin-starred chef Vineet Bhatia, patron-chef of Indego at Grosvenor House Dubai, agreed that such outlets had raised the region’s culinary profile to an extent, but pointed out that this was very Dubai-centric so far.

“Dubai has led the way for everybody in the GCC and I think Abu Dhabi will strive to come up to that level very soon,” he asserted.

“But apart from these two cities I don’t see much else coming up in the GCC; there’s still a way to go in that respect.

“There are so many fantastic chefs around the world who would love to come here, and I’m sure they will. I would love to see the likes of Alain Ducasse and Joel Robuchon — hopefully they’re already looking at options.

“Dubai should be very proud of what it has here, but I’m sure there will be much more coming down the line,” he predicted.

Emaar Hospitality’s Viktor Stampfer.

“Gordon was the first celebrity chef to take notice of Dubai’s potential; Verre helped put Dubai on the culinary map and then others followed suit,” he noted.

News

Smoking out forgersCigar suppliers in the region are reportedly facing growing com-petition from counterfeiters.

Hadi Sleiman, business de-velopment manager with Baqer Mohebi Est (BME), said the issue was “a major problem” for genuine cigar suppliers.

“Unfortunately there are people in the UAE claiming they have Cuban cigars for sale,” he said at last month’s Habanos Sommelier competition at La Casa Del Ha-

bano, hosted by BME. “We are fighting it, because it’s not fair for people to pay for something that’s not authentic, perhaps not even tobacco.”

Sleiman said there were certain clues which could help buyers spot a counterfeit.

“The majority of these fake cigars do not come in boxes, but bundles; Habanos does not do any cigars in bundles,” he said.

“If it’s much less expensive than La Casa Del Habano, it’s not real; plus fakes tend not to have health warnings on them.”

Atiq Mubarak, consumer pro-tection specialist with the Dubai Department of Economic De-velopment (DED), said he took such claims “very seriously”.

“With fake cigars, there is of course the health issue as well as

In brief

spurred chefs on to new heights. “The environment here is very competitive, so there is always a need to offer something better,” she explained. “Also, the region is home to many nationalities; kitchen professionals must cater to different tastes, which I think helps make us more innovative.”

A chocolate carving at Salon Culinaire.

the infringement of a trade-mark,” he noted.

“When a trademark owner files such a complaint, we follow it up, find the counterfeit goods and ensure they are destroyed.”

Middle East talent measures upCulinary talent in the Middle East matches the standard of international culinary hubs, say some of the region’s top chefs.

Commenting on Dubai’s Salon Culinaire, Beach Rotana sous chef Chamika Prabath said: “In terms of food art, the region is on a par with the US and Europe.”

Yuphin Khocksila, chef de partie at Al Bustan Rotana Dubai’s Blue Elephant Res-taurant, added that increased competition in recent years had The genuine article.

Caterer Middle East March 2010 www.hoteliermiddleeast.com/f&b

News analysisMarch 2010

8

A decade ago, a restaurant’s profile was rela-tively simple: be polite and provide a decent meal for your clientele.

But now, Middle East diners expect a bit more bang for their buck. Today’s F&B out-lets must simultaneously provide excellent food, service, style and value — all tied to-gether with a pinch of theatre to bring the concept to life and create that all-important culinary ‘experience’ for the consumer.

“We have noticed a trend in the last few years where diners expect much more than good food and service,” expanded Rosewood

Add a drop of dramaAs F&B competition heats up in the Middle East, outlets around the region are finding

that adding some theatre to their dining experience goes a long way towards keeping the guests engaged and the offering competitive

Corniche, Jeddah director of sales and mar-keting Shamel Droubi.

“The Middle East region is especially rich in outstanding dining concepts, having seen a substantial influx of international brands and celebrity chef outlets over recent years,” he continued.

“As such, we have to push ourselves to offer something different.”

According to Parvinder Singh, assistant manager at The Chillout Lounge’s owning company, Sharaf Hospitality, F&B concepts must “continually evolve in order to provide

37%of operators believe the best way

to add value to an outlet is by adding ‘fun’ components such as

entertainment or live cooking.Source: www.hoteliermiddleeast.com

Preparing pizza at Prego’s, Media Rotana.




customers with unique and innovative din-ing experiences”.

“Being the first and so far only ice lounge in the UAE, Chillout provides a totally unique F&B experience for its patrons — and we do try to maximise that unique experi-ence,” he said.

Show cooking is one method commonly used to spice up Middle East outlets, as noted by Emaar Hospitality Group corporate director of culinary excellence Viktor Stampfer.

“This can help enhance the image of a particular restau-rant purely from the chef ’s in-teraction with guests and the cooking display,” he explained.

“Most of the newer hotels and restaurants have incorporated live cooking stations into their outlet design, in order for their chefs to engage directly with customers.”

Media Rotana Dubai assistant director of F&B Adil Souate added that “customers liked to be taken for a culinary journey”.

“They love live stations, as it allows them to watch as their meal is expertly prepared in front of their eyes. It is always a bonus when this meal is prepared by a friendly chef who takes pride in explaining the dishes prepared and interacting with the guests,” he noted.

At Rosewood Corniche, the Chinese res-taurant Noodles gets even more interactive, with chopstick lessons and a kids area with a PlayStation to keep children busy; mean-while, their parents are entertained by the traditional noodle preparation taking place in the open kitchen.

But an outlet cannot just chuck these ele-ments into the mix and hope they will work.

As Emaar Hospitality’s Viktor Stampfer explained, “theatre has to fit within the over-all restaurant concept”.

“The location and theme of a restaurant dictates whether or not a certain concept will work,” he asserted.

“And in order to further complement the theatre concept, hiring the right talent who

can interact with customers and engage with them is vital.”

It appears that outlets are aware they need to add a bit of spice to their offering if they

are to stand out and remain competitive; but how success-ful are their efforts?

According to Media Rotana Dubai assistant director of F&B Adil Souate, there is “still room for some improvement in this region”.

“Although most of the all-day dining restaurants in the region have live cooking, this could be enhanced by intro-ducing proper live stations that focus on specific cuisines.

“And in terms of celebrity chef-endorsed outlets, I do not see that working as a long-term attraction; these chefs are not around

“We have noticed a trend in the last few years where diners expect much more

than good food and service”

Keeping cool: Chillout Ice Lounge in Dubai.

An eye-catching demonstration in the open kitchen of Noodles Chinese restaurant at Rosewood Corniche, Jeddah.


Six decades of local experienceThe most exclusive clientsThe most experienced international teamTailor-made custom-fit solutions Completed ProjectsMHAO & you - the undisputed winners!Strategic Partnerships . . . Local Advantage

MOHAMED HAREB AL OTAIBA#1 in commercial kitchen equipment & hospitality solutions

P.O.Box 5009 | Dubai | U.A.E. | Tel: +971 04 3414900 / 3474944 | Fax: +971 341 3223 / 3473499

long enough to have any sustained impact on the restaurant,” claimed Souate.

But Raffles Dubai general manager John Pelling thinks the region’s restaurants “al-ready do pretty well in terms of creating the-atre”, and that it may in fact be time to take a step back from drama and look at the basics.

“I am not convinced that adding more interactive op-tions is what the market needs,” he warned. “I think the region has over-killed the special chef appearance act, live cooking stations and cooking classes.

“Creating an attractive eat-ing experience is not rocket science,” continued Pelling.

“The feedback we received from various focus groups prior to the realignment of Fire and Ice — and regarding the soon-to-be-re-aligned The Noble House — indicated that

doing the basics things to perfection and of-fering consistency are more important.”

Rosewood’s Droubi agreed it was impor-tant not to confuse theatre with gimmicks.

“A high standard of food and quality cus-tomer service must always be at the heart of any F&B out-let,” he asserted.

But Sharaf Hospitality’s Singh insisted the competitive nature of the industry meant operators had to offer much more as well.

“The underlying idea should be to engage the customer by offering a variety of innovative elements which appeal to the senses,” he insisted.

“There should be a constant effort to en-gage the customer and customise the offer-ing as per their needs; in the current climate, that’s more necessary than ever if you want your outlet to stand out.”

ww

Live cooking at Fazaris, The Address Downtown.

“I am not convinced that adding more interactive

options is what the market

needs”

Mystery shopperBurger restaurants

Caterer Middle East March 201012

Service spyThis month, Ethos Consultancy’s team of mystery shoppers went undercover at four of Dubai’s burger joints, and discovered that although the burger may be universal, sadly good service is not

Each mystery shopper is instructed to look out for the following:

Appearance• Sales and service• Overall experience•

The expert analysis:This month’s Service Spy is all about service delivery at four of Dubai’s most popular and highly-frequented casual-dining ‘burger joint’ concepts.

Burger outlets have come a long way, that’s for sure. In terms of food, it’s all about choice with numerous variations on the classic burger making an appear-ance — Chilli, Cajun, Mexican and Satay are just some of the choices diners can find, although the ‘no frills’ classic is of course still an option.

In terms of service, it’s a resounding ‘well done’ to Gourmet Burger Kitchen at Dubai Marina Mall. Scoring 95%, GBK takes first place.

It was hard to fault this UK-based franchise, with most staff demonstrat-ing friendly attitudes, great product knowledge and the confidence to up sell additional items to their customers.

Unfortunately, one mystery shopper

THE WHAT:Caterer Middle East has partnered up with customer service experts Ethos Consul-tancy to highlight F&B service standards at outlets across the UAE. Each month, we’ll reveal mystery shoppers’ assessments of four different F&B outlets, to explore what these venues are doing right and what could be improved.

THE WHY:This isn’t about catching F&B outlets with their trousers down: by measuring performance and providing expert advice on areas for improvement, we want to help better these operations — and the industry in general.

THE HOW:Ethos Consultancy’s trained mystery shoppers are given a specifi c selection of outlets. Each shopper visits their assigned restaurant and dines as usual. Within 24 hours of every experience, each shopper fi lls out an online report, providing Ethos consultants with the information they require to offer constructive advice.

This month: Burger restaurants

was not greeted on arrival, or supplied with hot sauce after they were told it wouldn’t be a problem. This mystery shopper’s waiter simply forgot, which is an honest mistake, but it dropped the overall satisfaction level. Otherwise, this was a great report.

American-born franchise Fuddruck-ers in Jumeirah Beach Residence takes second place, with an overall score of 86%. Again, it was great to see staff who were friendly and engaging. Product knowledge and quality of food were also both of a high standard. Unfortunately, none of the staff were wearing name tags and the tomato sauce at the salad bar was empty during one of the visits.

Johnny Rockets, Mall of the Emirates came in third with 77%. Here, our shop-pers had mixed reports. One was greeted in a warm and friendly manner, whereas another was not greeted at all. Not all waiters were wearing name tags either. However staff were confident about their products and able to suggest meal up-grades. Once ordered, food was delivered at a very efficient rate. One of our shop-pers noted they received their meal in 4.5 minutes, which is very impressive.

The chosen locations were:• Gourmet Burger Kitchen, Dubai Marina Mall

• Fuddruckers, Jumeirah Beach Residence

• Johnny Rockets, Mall of the Emirates

• Fatburger, Dubai Mall

Premises Sales & Service

Did the location ap-pear clean and tidy?

Were staff wearing a name tag?

How were you greeted by the staff?

Visit 1 Visit 2 Visit 1 Visit 2 Visit 1 Visit 2

Gourmet Burger Kitchen, Dubai Marina Mall

Yes Yes Yes Yes Warm & genuine

Warm & genuine

Fuddruckers, Jumeirah Beach Residence

Yes Yes No No Warm & genuine

Warm & genuine

Johnny Rockets, Mall of the Emirates

Yes Yes Yes No Warm & genuine

No greeting

Fatburger, Dubai Mall Yes Yes Yes Yes Cold & mechanical

No greeting

Mystery shopperBurger restaurants

13March 2010 Caterer Middle East

ABOUT ETHOS CONSULTANCYOriginating in the UK in 1995, Ethos Consultancy

relocated to Dubai in 2003, where a team of fi ve

has grown to 50 — with an Abu Dhabi offi ce

opening in 2008. Our consultants have come

from some of the most mature customer service

markets in the world, ensuring experience and

best practice in everything we do.

Ethos prides itself on being at the forefront of on-

line customer service solutions and was awarded

Most Innovative Small Business in the UAE at the

2008 Lloyds TSB Small Business Awards.

Through years of experience, Ethos has devel-

oped a variety of services to help clients un-

derstand how their business is performing. Our

solutions include mystery shopping, satisfaction

surveys and a range of benchmarking services.

Once clients have a clear understanding of how

they are performing, we help them improve via

training, consulting and implementation of The

International Customer Service Standard.

0

20

40

60

80

100

Gourmet Burger Kitchen

100%

95%

97%

67%

84% 97

%

100%

71%

97%

57%

49%

17%

Fuddruckers Johnny Rockets

Fatburger

Sales and ServicePremises Overall Experience

Finally, in last place, we have Fatburger, Dubai Mall with 42%. Although the food was praised, the service was disorganised and staff weren’t attempting to engage or be friendly towards our mystery shoppers.

In one instance, there was a counter-full of people waiting to be served but no one knew who was next, as there was no number system or even an organised line.

One of our shoppers became quite frus-trated when a customer who appeared in line after him was served first.

Good work on wearing name tags and demonstrating sound product knowl-edge, but not much else.

What could have been better?• Making an impression is all about atti-

tude and customer engagement. Only 63%

of staff across all burger restaurants visited were warm and friendly to their customer; 25% of all staff visited didn’t even make eye contact with the diner!

• It’s great to see that most of our mys-tery shoppers were visited by a manager and asked how their meal was and if there was anything else they needed. This is a nice touch and affirms to customers that they are valued.

However none of our shoppers were 100% sure that it was in fact a manager that vis-ited their table. Why? None of these ‘manag-ers’ introduced themselves or wore a name tag with their designation clearly labelled.

Our shoppers were left to assume they were visited by a manager purely because that particular member of staff was in dif-

ferent dress. If you’re making the effort to personally visit each table, make sure you do the job properly.

Wear a name tag and introduce yourself — leave your customer with no doubt that the manager cared enough to speak with them personally to make sure their experience was exceptional.

Sales & Service Overall Experience

How long did you have to wait to be served?

Were staff knowledgeable about their products?

Did the staff try to up-sell additional food or drink items?

Would your experience encourage you to visit this outlet again or recommend it to others?

Visit 1 Visit 2 Visit 1 Visit 2 Visit 1 Visit 2 Visit 1 Visit 2

> 1 min 1-3 min Yes Yes Yes Yes Yes Yes

> 1 min > 1 min Yes Yes Yes No Yes Yes

1-3 min 1-5 min Yes Yes Yes No Yes Yes

3-5 min 3-5 min Yes Yes No No No No


Editor’s commentVolume 6 Issue 03

March 2010 Caterer Middle East 15To subscribe please visit www.itp.com/subscriptions

Published by and Copyright © 2010ITP Business Publishing,a division of theITP Publishing Group Ltd.Registered in the B.V.I. under Company number 1402846.

BPA Worldwide Circulation Statement Average Qualified Circulation 7,089 (Dec - Jun 2009)

Registered at Dubai Media CityPO Box 500024, Dubai, UAETel: +971 (0)4 210 8000Fax: +971 (0)4 210 8080Offices in Dubai & London

ITP Business Publishing CEO Walid AkawiManaging Director Neil DaviesDeputy Managing Director Matthew SouthwellEditorial Director David InghamVP Sales Wayne LoweryPublishing Director Diarmuid O’Malley

Editorial

Senior Group Editor Gemma GreenwoodTel: +971 4 435 6262 email: [email protected] Lucy TaylorTel: +971 4 435 6275 email: [email protected] Gemma Greenwood, Emma Chamberlain

Advertising

Publishing Director Diarmuid O’MalleyTel: +971 4 435 6163 email: [email protected] Director Sarah WorthTel: +971 4 435 6374 email: [email protected]

Int. Sales Manager, Hospitality & Catering Middle East & IndiaAmanda Stewart GSM: +44 7908 117 333email: [email protected] Skype: amandajanestewart

Studio

Group Art Editor Dan PrescottDesigner Lucy McMurray

Photography

Director of Photography Sevag DavidianChief Photographer Khatuna KhutsishviliSenior Photographers G-nie Arambulo, Efraim Evidor, Thanos LazopoulosStaff Photographers Isidora Bojovic, George Dipin, Lyubov Galushko, Jovana Obradovic, Ruel Pableo, Rajesh Raghav

Production & Distribution

Group Production Manager Kyle SmithDeputy Production Manager Matthew GrantManaging Picture Editor Patrick LittlejohnImage Editor Emmalyn RoblesDistribution Manager Karima AshwellDistribution Executive Nada Al Alami

Circulation

Head of Circulations & Database Gaurav Gulati

Marketing

Head of Marketing Daniel Fewtrell

ITP Digital

Director Peter Conmy

ITP Group

Chairman Andrew NeilManaging Director Robert SerafinFinance Director Toby Jay Spencer-DaviesBoard of Directors K M Jamieson, Mike Bayman, Walid Akawi, Neil Davies, Rob Corder, Mary Serafin

Circulation Customer Service Tel: +971 4 435 6000

Certain images in this issue are available for purchase. Please contact [email protected] for further details or visit www.itpimages.com.

Printed by Color LinesControlled Distribution by Blue Truck

The publishers regret that they cannot accept liability for error or omissions contained in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exemption is hereby granted for extracts used for the purpose of fair review.

The first quarter of the year is, without a doubt, a prime networking time for those in the F&B industry.

Early last month, the capital emirate played host to chef showcases and grand gala gatherings during the Michelin-star-studded Gourmet Abu Dhabi, following which the region’s culinary professionals flocked to Dubai for four days of Gulfood and Salon Culinaire fun; and now we have the mouth-watering Taste of Dubai to look forward to later this

month, highlighting local restaurant talent and offering a platform for top chefs to share their foodie know-how with us humble consumers.

This furore of foodie events attracts a wealth of culinary figures to the region, mak-ing it a regular hotbed of cheffing talent — and an excellent networking opportunity.

With so many diverse cultures and companies represented by so many different people, this period offers an ideal opportunity for industry professionals to talk, share best practice and exchange advice. Or, at the very least, to enjoy a beverage while exchanging kitchen war stories.

Either way, this succession of shows represents a vital part of the industry: the exchange of information. This is an ideal time for F&B professionals to discover new trends and market movements, to learn from the rest of the world and share and show-case some of its own considerable culinary expertise.

In our recent Head Chef Survey, 64% of respondents said they believed this region had already attained the status of an international culinary hub — a surprisingly large figure, to my mind.

This may not be the popular view, but I don’t think we’re quite there yet: to become a real force to be reckoned with, the Middle East needs to prove that it can not only launch but consistently maintain a strong food and beverage portfolio.

Events such as those we are enjoying at the moment can help us make great strides towards this goal, not only by bringing the best of what the world has to offer in terms of F&B to the Middle East, but also by demonstrating to visitors just how far we have come in such a short time — and indeed how close we are to becoming a true interna-tional culinary hub.

But the future of this region’s F&B scene relies on people and progress; only through talking, sharing and acting on new ideas can we move the market forward.

So make the most of these culinary events: have some fun and get networking!

Lucy Taylor, Editor

A need to network

Comment Daniel During


It’s my opinion that Dubai has yet to estab-lish itself as a true food-destination city — and one major issue hampering its progress is the fact that independent restaurants have been run with too much emphasis on making a rapid return on investment, at the expense of that essential passion for food.

One business model that seems to thrive in Dubai is that of the chain or franchised res-taurant. Think of your favourite restaurant outside of a hotel; chances are it has several branches across town, quite possibly one in every shopping mall.

This model does have several advantages for the investor and operator. It basically offers a ‘restaurant in a box’: everything from the interiors, menus and uniforms to operational guidelines has already been set out in a series of corporate manuals.

It allows new outlets to be opened fairly quickly with relatively low start-up costs, while from the consumer viewpoint, there’s the comfort of knowing what to expect.

But the franchise model also has its drawbacks: its key

strength, that ‘same-ness’, is also its biggest weakness.

Chains vs independents: Those mindlessly towing the corporate line are doing so at theexpense of the region’s restaurant reputation

During

Daniel During

Daniel

Daniel During is the managing partner at professional

turnkey consultancy Thomas Klein Group; for more

information, visit: www.thomaskleingroup.com

PeopleChains target the largest market, so indi-viduality or anything beyond the confines of the operational manual is discouraged. Employees are trained to follow strict proce-dures, but in the process, they are discour-aged from catering to individual customers’ needs, as it would disrupt the flow. This can be frustrating for an employee with the motivation and the skill to excel, and it may increase employee dissent and turnover.

ProductFranchise and chain menus are usually defined by the company’s head office, which means they are distanced from day-to-day operations. Consequently, it is difficult for franchises to respond to dynamic conditions, these being seasonal or micro-demographic. Additionally, to take advantage of economies of scale, many chains and franchises tend to use frozen produce purchased centrally and distributed globally. Sacrificing quality is therefore inevitable — and global distribu-tion increases shipping traffic, thus affecting the carbon footprint.

The way forward There are several solutions to creating a reputable chain of restaurants with excellent food and service. When faced with expan-

sion, it would be better to open unique restaurants, each of them with a

personality of its own. Give each one a different menu, even a different name; set it up and give

guidance to the local team, but

let the individual location chef run the show with passion. In larger corporations, where the investment comes from group level, there is the option to involve key managers and chefs onto a joint venture. Giving them a personal stake in the business translates into a strong will for the outlet to succeed.

Some people may argue that it’s not all about stand-alone outlets: the region’s hotels have many high quality restaurants that are not franchises or chains.

While these restaurants can certainly be better than chains, many are restricted by corporate constraints and overzealous execu-tive chefs, who often limit the personality, flexibility and creativity of restaurant chefs.

What Dubai really needs is more stand-alone restaurants with liquor licenses, such as those at Century Village, which are not as highly-regulated by the landlord. This allows the restaurants to be free to be as creative as they like.

More Dubai hotels should also look at leasing their premises to individual restau-rateurs and chefs. This will not only create more interesting restaurants, but also posi-tion the hotel as an F&B destination.

I believe that when a customer goes to a chain or franchise, especially a foreign fran-chise, it is a slap in the face to those chefs and restaurateurs that promote creativity.

Personally, I would rather take the risk and patronise new restaurants where passion and individuality are the core focus. I truly hope Dubai will be there soon.

To read this article in full, please visit: www.hoteliermiddleeast.com/f&b

Are Middle East F&B operators afraid to try something different?


CommentDesigner column


Despite its reputation for generous budgets, the majority of new-project enquiries I receive from the Middle East are from cost-sensitive clients.

I have found that these projects nearly always fall into what I call ‘the budget trap’. You should avoid this trap, no matter what the cost; it is the reason so many new F&B ventures fail.

Here’s how the trap works: a would-be restaurateur has devised a concept and partly developed their sales offer. They have raised funds based on their own research or an estimate from a small contractor.

It is unlikely they have done enough proper market analysis to find out if their concept is suited to the locality, nor analysed the competition to find out what they have to better, nor consulted a quantity surveyor.

So they have prices and market opinion based on gut feeling and can’t really know what customers want or what it’ll cost.

On this basis, they cannot accurately predict their break-even — but they still go forward and produce a business forecast.

Next they find a suitable architect or designer specialising in food outlets. Most of these specialist designers are cautious, as they have seen the budget trap before; this caution makes the client suspicious.

The specialist designer discusses the proj-ect, analyses local competitors and estimates the construction budget should be, for example, US $4000 per square metre.

How to avoid the budget trap. Underestimating an outlet’s fit-out costs is a common occurrence but how you handle the reality could mean thedifference between a venture’s success or failure

At this stage, based on other similar expe-riences, the designer may express concerns about the viability of the concept. They may say it is pitched too low to the market and the cost per metre should be higher, putting the set up costs and break-even out of reach.

The client, being suspicious, considers this advice — but has a budget of $2000 per square metre. They haven’t fitted a restaurant professionally before, but still they assume the specialist designer is wrong, or advising them to spend more out of self-interest.

They don’t see the need to use specialist fit-out contractors or a quantity surveyor to get the most out of the expert design.

These matters may not be discussed openly, but the parties still agree to go ahead — the client believing the designer has over-stated costs and the designer thinking they have advised the client fairly about much they are going to have to invest.

The budget trap has now been set. The project proceeds and the designer

produces remarkable drawings with which the client is happy.

Next the designer suggests some special-ist fit-out contractors to build the outlet properly and asks them to tender.

A specification is drawn up by a quantity surveyor including many items that the client, being inexperienced, forgot to include in their original sums.

The tenders are returned and they are all around $4000 per square metre: double the funds the client has raised but in line with the designer’s predictions.

Guess what happens next? Well, if there isn’t a dispute, then the design gets cut back. The costs of providing basic services to the restaurant, such as heating, ventilation, kitchens and toilets, are always about 65% of the total. These costs can’t be reduced; they have been designed to minimum building codes. So the cuts happen in the furnishings, light fittings, decorations, support systems, brand design and marketing.

The project is built — but the budget trap has been sprung.

The outlet does not come up to the stan-dard of the incumbent competition, let alone better them. It’s not remarkable or memo-rable, so customers do not come; and if they do, they are unimpressed and don’t return.

Negative word spreads quickly these days because of social networking. The venture fails, sometimes within weeks, and all the investment is lost.

The budget trap closes.

Nigel Witham is a chartered designer who has been running his own international design practice for 20 years. For more information, email: [email protected]

WithamNigel

F&B developers are easily lured into the budget trap.

February 2010PeopleTraining


THE FACTSWho? Final-year hospitality students.Where? The Emirates Academy of Hospitality Management in Dubai.What? The Academy’s first ever student food fair and dinner.Why? A final test of the trainees’ culinary creativity prior to graduation.

Final-year student Komal Gidwani shares his views on the success and benefi ts of the event:

“To start with, our whole year group was divided into three teams; each group was told they had to create a six-course gourmet din-ner for 30 guests.

“We as a team had to create our own menu. The focus was on variety and quality of ingredients, as well as the creativity and originality of dishes on our menu.

“The most enjoyable part of this experience was definitely when we all practiced our dishes in the kitchen. Some of us got a bit confused with all the equipment and ingredients, but it was a lot of fun! Also, I really enjoyed the event itself, when we finally executed the menu we had put so much thought into.

“There were a few challenging moments too, of course; plating up perfect dishes for 30 guests wasn’t easy, and making sure the

Emirates Academy of Hospitality Management’s final-year

students face the ultimate culinary challenge of their course

Trainee finals

wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww w h.ho.hohoho.hohohohohohohho.hohohhhohohohohohohho.hohohohohohohohohhh.hoo.ho.hoh.h.hhho.h.hhh telteltelteltelteletetetelteltelteltelteltelteltetelteleteltelttetteltetellellelt letetee ieieierierieieeriererieeeieriieieierierierieeiierierrieerrrrieieierierrieeeeererrrriieierrrrrrieeierierrrrrrrrrreeerrrrrrieerrrrrrrrrrieerrrrrrrrrrieerrrrieeerrrrrrrierrrerrrrrrrrerrrrrrmidmimimimidmidmidmmmidmidmmidm dmidmidmi dledleldledldledledledldlddl easeaseasssassst.ct.ct.ct.c.ccct.ct.ttt omomomomm/mom/m/m/m/m/om//m/m/m///m/om/f&bf&bf&bf&bf&bf&bf&bf&bffff&bff

food stayed hot until it reached the guest was tricky.

“F&B is an important part of any hospitality training, and this experience has been extremely enjoyable and beneficial.

“It has not only increased my culinary knowledge, but also helped me understand how to adapt when working in particularly high-pressure situations.”

[Far left] The students get cooking.

[Left] Baqer Mohebi Est was showcasing its Habanos Cuban cigars at the fair.

February 2010


PeopleTraining

19

Lecturer’s notesThe Academy’s head chef and senior lecturer Michael Kitts

shares his feedback on the inaugural student challenge

We introduced this initiative as a way to provide students with

first-hand experience of every element of a meal.

The elective ran for 20 days, during which time the students

— divided into three teams — studied various elements of

a meal, with each group finally hosting a six-course meal

for thirty covers across three days.

The food fair element meant that on each of the

three dinner dates, guests were welcomed into a ‘mar-

ket place’ at the start of the evening, to enjoy a stroll

round a handful of stalls from Dubai’s top suppliers.

The sheer support of the suppliers was great — several

have already asked to be included next year!

Overall, we were extremely impressed; the meals were

outstanding, and the enthusiasm from all involved

is exactly what makes my job so satisfying.

111999919

The Academy’s Michael Kitts and Helen Morris judged the student efforts.

March 2010 Caterer Middle East

[Above] Wet Fish also had a stand in the market place; managing director Mark Allan noted: “It’s important to give recogni-tion to a group of students who’ve set themselves up for intense scrutiny.” [Left] Another supplier supporting the event was RAW Coffee Company, which often visits the academy to teach stu-dents about coffee and barista duties.

[Left & above] Careful prepa-rations yielded great results.

[Right] Greenhouse dis-played a range of luxury items; deputy managing director Emile Wilson Moukarzel said he be-lieved it was “important to support those start-ing out in the industry”.

[Left & above] Careful prepa-

1765 Gemini showcased a range of cutlery and kitchen implements.

RoundtableMenu development


Sponsored by

CCCCCCCCCaCaaaaaaaCCCCaaaaaaCCCCCCaCaaCCCaaCCCCCCCCaaaCCCCCCaaaCCCCaaaaCCCCCaaaCCaCCCCaCCCCCCCCCCaCCCaaaaCCCCCaCaCCCCCCaaaCCCCCCCCCCaCCCCCCCaaCCCCCaaaaaaCaaaCCCaCCaaCaaCaCaaatttttetteteteteeeteeeetttttteteettteeetetttteeettttteeettettetteeettttttetttttttttttteettetttttttt rerererrrererereereerererrerereeerererrreeeeerreeeeeerreerrereereererereeeereeeeeeeeer rrrrrrrrrrr rrrrrrr rr rr rrrr r rrrrrrr r rr rrrrrrrrrrr MMMMMMiMiMiMMMiMiMiMiMiMiMiMiMMMMMMMiMiMiMMiMiMiMiMiMiMMMiMMiMiMiMMiMMiMMMMMiiMMiiiiiiMMiMMM ddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddddleleleleleleleleleleleleleleleleleeleleleeleleleleleeeleeleeeeleeeleeelelelelelelelellellleeelleee EEEEEEEEEEEEEEEEEEEEEEEEEEEEE EEEE EEEEEasasasaaasasasasasasassasasaasasassasasssasaasasssstt ttt tt t t t ttttttttttttttt Maaarcrcrccccccccchhhhh h hhh hhhhhh 20202020202002020202002002000200202002220200000202222220222222222220022220022220022222222020202002222200222222222222222002000222200222200022222200202220202020200011111101010111110110000101010001000101000000000000000000000010011 wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww wwwwww hhhhhhhhhhohohohoohohhhhhooohhohhhhho.hhhhhohhhhhooohh.hhoo.hhho.h.h.hhohhhhhohoohhohohoohohhhohhhottttetelteteeleleltetelt llteellieieierierererrierrieieermidmidmidmidmidmidmiddddddmiddddddddmidmidmiddmiddddddddmidmiddddleddledlleledledledleedleddledddldled eddldldldldlldlledddddlddddddddlldldddddldlddddddddldldddddldldddddldlleddldlddled ed edld easeaseeaseaseaseaseaeaeaseasaseaseaseassseasease ssseaseeasssssssseeasasssssasa tttttt.t.cttttttttttttttttttttttttt om/f&b2222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222222220000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000 Caterer Middle East March 201020

A select group of chefs took time out from their busy schedules last month to join Caterer Middle East and roundtable sponsor Nestlé Professional at the newly-opened Bonnington Jumeirah Lakes Towers, for a friendly mystery basket cook-off and a candid discussion on the trials and tribulations of menu development

Balancing act


[L-R] Thushan Don, Paul Lupton, Eicke Christian, Franck Detrait, Christophe Prud’homme, Kevin Pohl, Chrisma Antono and Antonio Dominicis prepare for The Seasonal Challenge — a mystery box cooking competition hosted by Nestlé Professional and Caterer Middle East.


Roundtable Menu development


Sponsored by

wwwwww.ho.hohoho.hoteltelteltelierierieriermidmidmidmiddidddidmiddddddledledleddddd eaeasassst.t.ct.ct comomomomom/mm/m/m//omm f&bf&b&bf&f&f&f&f&

Taking part• Thomas Gagliardi, executive chef, Bonnington Jumeirah Lakes Towers

• Eicke Christian, head chef, Terra Firma, Al Badia Golf Club

• Paul Lupton, head chef, Rhodes Mezzanine, Grosvenor House Dubai

• Franck Detrait, chef de cuisine, Traiteurs, Park Hyatt Dubai

• Thushan Don, executive chef, Dubai Marina Yacht Club

• Kevin Pohl, head chef, The Observatory, Marriott Harbour Hotel

• Christophe Prud’homme, executive chef, Al Bustan Rotana Dubai

• Antonio Dominicis, chef de cuisine, La Moda, Radisson Blu Dubai Deira Creek

• Zain Sidhu, advisory chef, Nestlé Professional

When developing a menu, do you have much creative freedom or is it all about the budget nowadays?Thomas Gagliardi: For most chefs that is the reality, but the end goal has to be what makes it onto the plate and what the guest wants.

But it very much depends on the proposition; there are some res-taurants that operate at a loss and that’s expected. They know you’re going to have higher costs because your job is to wow guests — it’s about bragging rights. Whereas if you’re more business-oriented, part of a major international hotel chain, they’re going to be look-ing carefully at the figures, definitely.

But any chef has to just work their way through that and look at the end result.

Prud’homme: You can be in either a positive or a negative spiral, it totally depends on which way you want to be and the volume of your operation. But certainly having a large events and banqueting department allows you to give more money to restaurants.

If you have 1000 covers at a banquet downstairs, you can run lobster upstairs and you’re laughing. It’s about striking a balance between your business sense and your business needs.

Nowadays you have hotels where you can eat and drink all you want for AED 99, so to remain competitive you have to know your position: whether you want to battle for price, volume or profit.

You can cut costs somewhere, but you’re always going to have to balance that out somewhere else; that is our job nowadays.

Food activity has become a financial activity, because the bottom line is that you have to give your results to your financial director at the end of the month.

For what reasons might you bring in a new menu?Eicke Christian: Of course there are seasonal patterns, and per-haps if you have non-performing elements a change is advisable, but there’s also the fact that you need to retain an element of surprise; you need to keep bringing in new items, otherwise your guests get bored. You need to keep the menu fresh, especially if

you’re looking to build a strong repeat clientele.It’s all very well to continue doing something you’re good at, but if

What are the key factors to remember when develop-ing a new menu?Christophe Prud’homme: First and foremost, you have to look at the concept of the restaurant; then you consider the season, what products you can actually access in the relevant country, and of course the final main factor is whether your staff can cook these dishes. Because you can put together the best-sounding menu in the world, but if you don’t have staff who can make it correctly, it’s not worth spending money on the items.

Paul Lupton: In an outlet that may not have a single concept, you must keep the offering changing all the time. It’s not so much about sticking to one set menu, but rather using the best of what you’ve got.



Sponsored by

Work Smarter.

Rotating clear lid with dedicated scoop storage fi ts on Brute containers for improved safety compliance.

Patent-pending quick one handed access while stacked. Integrated measuring tool increases preparation effi ciency, space optimization, and promotes food safety compliance.

Easy HACCP compliance

SAFE STORAGE SOLUTIONS

PROSAVE™ SLIDING LID

Learn more about our solutionscall: + 971 4 2923411 or e-mail: [email protected]

RCP_AD_88x128mm_September_EM.indd 1 18.08.2009 16:37:13 Uhr

it continues along exactly the same path, one day someone will copy you and do it better, and then you’re out.

Antonio Dominicis: But it can be difficult to make a change, because guests will come in and ask ‘where has this gone?’ So when I change things, I make sure I keep a few of the favourite items.

Changing the menu does depend on your guests; are they ready and willing to make this change? Will your new offering suit their needs? It’s not just about what you want.

Prud’homme: The food must also tie in with other factors. It may not even be the most important draw in certain restaurants.

What are the key challenges you face when it comes to developing a new menu?Gagliardi: Vendor consistency — what you can get regularly. I can’t put something on the menu if they can’t guarantee delivery.

I’ve already got rid of three vendors at this point, good ones too, but if they can’t get me that same product I’ll have to change the menu, because I can’t use a supplier who promises me something that doesn’t turn up until two weeks later. Unfortunately that sce-nario is constant in this market.

Lupton: A main part of my day is making sure I have the produce for that night’s service — and I do sometimes end up running down to the shops at the last minute to buy extra items because they haven’t arrived, just to make sure the menu’s on.

Bonnington Jumeirah Lakes Towers’ Thomas Gagliardi. Rhodes Mezzanine’s Paul Lupton.


Sponsored by

P.O. Box: 18926, Dubai, UAE. Tel: +971 4 2675406 Fax: +971 4 2675409 Email: [email protected]

Website: www.bakemart.net

The delicious secret...

...revealed within

The finest ingredients ensure that Bakemart products are flawless to the core. No wonder we proudly show off what our products look like,

not just on the surface, but within.

Produced using

Gagliardi: In other parts of the world suppliers are hungry for busi-ness, but the way the mentality has been here, suppliers are very laid back. Even now, in this climate, you can place an order for various products and they won’t tell you if they haven’t got something; you’ll just find out it’s not there when the order turns up.

Dominicis: In other regions, you have suppliers knocking at your door all day long pitching their wares. Here, if you don’t call, they don’t come.

Gagliardi: You’d think it would have become a buyer’s market in the current economic state, but that’s simply not the case.

Zain Sidhu: I agree that building up a solid relationship with a supplier can be tough; and it’s tricky because both parties need each other. The chefs need consistency on a daily basis, and if your sup-plier can’t deliver that on a daily basis you’re in a tricky position.

Unfortunately, if items are coming in from abroad — as is often the case in this part of the world — sometimes there is a situation with transport or the weather and a shipment simply does not arrive on time.

Gagliardi: I think frustrations have got the better of most of us af-ter about six months. You don’t want to fight, you just want to focus on getting the prod-ucts that you need for the menu, getting it done right and done well. You have to adapt; it’s not worth the aggravation not to. That does perhaps mean you have to compromise on what you put on your menu, but it does not mean you compromise in any way regarding quality. I won’t serve it at all if I can’t do it right.

Lupton: I’m quite lucky because I’ve just got dinner at an à la carte restau-rant to look after, and that’s my only concern: that the menu’s full and the restaurant’s got every-thing it needs. But even then it’s

Terra Firma’sEicke Christian.

Martino D’SouzaExecutive Chef, Millennium Airport Hotel, DubaiGeneral Secretary, Emirates Culinary Guild

(NEW)

The Hotel Show exceeds myexpectations every year

With more and more products, new equipment and the latest technology for the food and beverage sector, The Hotel Show gets better every year. The new dedicated coffee shop and juice bar feature will add another element to the already extensive food and beverage equipment presence at The Hotel Show. Plus, the corporate catwalk is a really good opportunity to see the latest staff uniform designs.

www.thehotelshow.com/register

18–20 MAY 2010DUBAI WORLD TRADE CENTRE

11:00–19:00 DAILY

OPERATING EQUIPMENT & SUPPLIES | SECURITY & TECHNOLOGY | INTERIORS & DESIGN | THE RESORT EXPERIENCE

Register now for

Free fast track entry

Sponsors and Partners:Co-located with:

C

M

Y

CM

MY

CY

CMY

K

Operating_Equipment_&_Supplies_205x275mm.ai 2/21/10 5:05:25 PMOperating_Equipment_&_Supplies_205x275mm.ai 2/21/10 5:05:25 PM




Sponsored by

wwwwwwwwwwwwww.hooo.hooteleleleltelierierierierierieiermidmidmmidmidmidm ddleddddd eassassssa t.cccom/mmmmmmm///m/m/m/m f&bf&f&f&f&f&bb&b&bf&bf&ff bb

Al Bustan Rotana’s Christophe Prud’homme.

time, that’s a good incentive. It’s about building up a strong relation-ship and one that is based on trust.

Lupton: What I find quite difficult though is the variety of ingre-dients available here. I can tell you about 100 different suppliers who can get you Wagyu beef, but if I ask for some curly kale or fresh forced rhubarab, they don’t know what you’re talking about.

I’d love to be able to make my menu more diverse by putting some of these really interesting items on, but even if you could get it it wouldn’t be consistent. Everyone just focuses on those main items that they can make money on.

Kevin Pohl: Another issue is of course that often nowadays, chefs do not conduct their own negotiations with suppliers — instead it’s the purchasing depart-ment. They won’t push for something if they are told straight off that it’s not available here, but if they don’t have the drive to push for products to be made avail-

able, how is the ingredient pool here ever going to widen?

Prud’homme: I think a lot of suppliers here are working around the 50 biggest-selling items, which is where they can make their profit. They cannot bring in rhubarb every week if only one hotel is going to buy it, because they will end up with a load left over going off in the garbage.

Are there any items that you would rather not put on the menu, but customers demand them?Gagliardi: That depends on the concept in the restaraunt, but for international restaurants and room service menus here you have to have a mezze plate of some sort and you have to have a mixed grill, or you will get complaints.

not easy and you do have to fight with suppliers quite a lot. When I arrived here it took me six months to get used to how things worked, six months’ fighting to improve it, and now slowly we are seeing things get better. But it’s still way behind other places.

Prud’homme: But there are good and bad things about everywhere you work in the

world; if it wasn’t this challenge, it’d be something else.

Wherever you work, you have to establish good relations with your supplier for your menu to work, and there has to be give and

take on both sides.

Sidhu: I think you have to give suppliers certain targets to

achieve, and then take care of them in return. I’m not talk-

ing financially, but rather by letting them know they’re your preferred supplier. Of course, you’re going to have number two and num-ber three as back-up, but if a supplier knows he is your number one choice as long as he gets everything to you on

Nestlé Professional’s Zain Sidhu.

Al Bust

Dubai Marina Yacht Club’s Thushan Don.Traiteur’s Franck Detrait.

“We might like to be artists, but the bottom line is you have to fi ll the restaurant”



Sponsored by

Sidhu: There are certain things for all hotels that you just have to offer, like a club sandwich. Even if you don’t put that on a room service menu, you have to be prepared to serve it, because it will inevitably be ordered.

Prud’homme: It’s the same with having strawberries on the break-fast buffet — you simply have to have them. If there is a shipment delay and they are not there, you get questions.

Since the economic downturn, ‘value’ has become a consumer buzzword; how has this impacted your menus?Gagliardi: I think it comes down to compromising on the products we’re using. And of course that does not mean compromising on quality of the dishes, but rather accepting that some products are not an option. For example, not having Wagyu on your menu, but having a different cut.

Christian: I think it’s also about living up to the concept of your restaurant, as well as acting within your means. We are a top-quality steak restaurant, so we have to deliver on that.

Franck Detrait: When we developed the new menu for Traiteur, I did have to play around with the balance of dishes. It wasn’t a problem for

The group debates the problems of long-term rent contracts.

The Observatory’s Kevin Pohl.




Sponsored by

Gagliardi: It’s basically about the investors at that point; we might like to be artists, but the bottom line is that we want to take home our pay cheque, so we have to fill up the restaurant.

For chefs today it’s a lot about the business and admin side. We only spend about 20% of our time in the kitchen, if we’re lucky — which is a shame, because you can lose touch.

Radisson Blu Dubai Deira Creek’s Antonio Dominicis.

me to have a high cost for scallops, because I sell a lot of onion soup and that’s not expensive to make. But you have to continuously play with this set-up to make sure you have the right balance.

Thushan Don: You have to monitor the success through sales software which charts exactly how popular each dish is. Then that is something that you must take into account when redeveloping the menu. So not only can you see the success of a new menu, you can see how the business is going overall. So if people suddenly change from ordering three courses to just having a main, you know you have to restructure things. It also helps by indicating the areas where service staff need to focus on upselling. Of course, if you have a new menu, it takes a little bit of time for people to get used to it.

Gagliardi: I think within a quarter you’re going to have a fair idea of how the menu is working.

Christian: I would say a quarter is already a bit too long, if some-thing’s not quite working; within the first month you can probably tell if something is working or not, and if it’s not you can change it right away.

Dominicis: But then it’s hard to tell nowadays. Before the down-turn, all outlets were busy, but there just isn’t the same number of people eating out now and certainly not the same spend. So covers have decreased — which means its been difficult to tell whether it’s your menu having a negative impact or just the slowdown.

The group discusses menu challenges in the private dining room of The Cavendish restaurant, at Bonnington Jumeirah Lakes Towers.

www.hoteliermiddleeast.com/f&bCaterer Middle East March 201028

Industry insightFood costs



The bigger pictureIn a region where almost all ingredients must be imported from

abroad, Middle East chefs have had to make their peace with the price of produce; but what about the environmental

costs of this all-imported diet?


It is a truth universally acknowledged — at least by chefs — that if you want top-quality ingredi-ents in the Middle East, you have to order them

in from abroad.In a region where so few foodstuffs can be purchased

locally, it is only natural that ingredient costs are much higher than other parts of the world, such as

Europe or the US, where locally-produced foodstuffs are ready available and increasingly prized.

As Shangri-La’s complex F&B director in Abu Dhabi Ahmed Issa notes, the situation applies to kitchens across the GCC.

“If you have a French restaurant, a Chinese restau-rant, whatever, those ingredients need to come from abroad to be authentic,” he points out.

“And even aside from living up to the theme of your outlet, if you want something simple like to-matoes, you have to source them elsewhere because they are not really grown here.”

Christian Jean, executive chef for the Renaissance Doha City Center Hotel, Courtyard by Marriott Doha City Center and Marriott Executive Apart-ments Doha City Center in Qatar, all currently in pre-opening stages, adds: “Some Gulf countries import as much as 90% of their food products, as they are not available locally; and catering to an international clientele, you have to ensure quality and choice are there at all times.”

Clearly the high food costs here are nothing new; but what about the environmental costs of all this ‘ordering in’?

The practice of shipping or flying everything into the region obviously has environmental repercus-sions — and where other countries have turned to the home-grown market, it is unlikely that the inter-



national array of outlets in this region could or would do the same.

So is there any way this food-fuelled carbon footprint could change in future?

Dider Gusching has worked as a chef in the UAE for many years, and is known for his pioneering efforts in growing his own produce. Now executive chef at the Kempinski Hotel Ajman, Gusching re-tains an optimistic view about the future of the region’s food footprint.

“This is certainly my sensitive point — the issue of local products,” he admits.

“Local resources can and already have started being developed, but the UAE still has a lot of land and great potential to extend the reach of local cultivation.

“We are increasingly seeing chefs in the region growing their own herbs and even vegetables, which of course has an effect on their food costs as well as delivering the incomparable quality of freshly-harvested herbs and vegetables.”

Renaissance’s Jean agrees: “I really hope that in the next couple of years the Middle East region will invest more in their own agricultural development.

“We can see a trend for example in

Shangri-La Qaryat Al Beri’s Ahmed Issa.

Saudi Arabia and Syria where they are cultivating fruits and vegetables. Hope-fully soon more countries will join in.”

However this plan is not as straight-forward as it might seem, as The Monarch Dubai executive chef Ademir Husagic points out.

“The fact is that we are living in a desert environment. There is not much local produce so you have no choice but to import 98% of the food and beverage products used in the GCC countries to meet the demand here.

“To desalinate sea water to make the desert green and plant strawberries is a nice idea, but it wouldn’t really help. The energy used — which also leaves a high CO² footprint — could not be balanced out by the end result.

“In other words, there is no alternative to shipping in products in the foresee-able future,” he asserts.

According to Mövenpick’s Sabra, the answer is simply to keep on top of new developments and best practice.

“Environmental repercussions differ from country to country and it is our job to know how to go with the flow and

“When we buy black truffl es, they costs me AED 8000

per kilo. These are mainly used in our French restau-

rant, Bord Eau. Of course the food costs here compared

to other regions, such as Europe, are much higher.

And that’s not something that can change in future,

because in this market the demand for luxury items

such as truffl es will always be there, and we cannot

produce them locally.”

Ahmed Issa, complex F&B director,

Shangri-La Qaryat Al Beri

“The most expensive food items we will import once

the three properties ehre in Doha are operational will

be seafood and fi sh from Europe, New Zealand and

Australia, as well as top-quality meat from America.

Quality is our top priority.”

Christian Jean, executive chef, Renaissance Doha City

Center Hotel, Courtyard by Marriott Doha City Center

and Marriott Executive Apartments Doha City Center

“Seafood is the most expensive thing to buy in — basi-

cally everything of quality that comes from the deep

blue comes at a fairly high price.”

Salah Sabra, executive sous chef,

Mövenpick Hotel Kuwait

What is the most expensive food item for you to import?

Sofra Bld at the Shangri-La Hotel, Qaryat Al Beri.



adapt our kitchens and cooking habits to it,” he says. “I personally don’t believe that the situation will change any time soon though.

“Right now customer demand for these imported products is high, so we have to strive for more and keep on introducing new flavours — which necessarily requires us to import more diverse foodstuffs.”

The environmental future of food may be looking uncertain, but in terms of product diversity and supplier support, things are look-ing up, according to Shangri-La’s Issa.

Issa — responsible for operations at Traders Hotel, the Shangri-La Residences and The Villas by Shangri-La, as well as the Shangri-La Hotel Qaryat Al Beri — says since the economic downturn, suppliers have become “much more willing to assist and negotiate”.

“There was a chain reaction, from the consumer to the operator to the supplier. So we all had to use this opportunity to negotiate and get prices a bit lower,” he explains.

Meanwhile Mövenpick’s Sabra says it’s about looking for suppliers who can provide “the same high quality at a more reasonable price”.

“But if there is a certain ingredient that doesn’t have a substitute, then no matter how expensive it is we will have to get it,” he admits.

So what does the future hold in terms of ingredient costs: will pric-es rise as the market recovers? And will green measures like kitchen gardens become more common, or will such efforts be drowned out by customers clamouring for French cheeses and Spanish fois gras? The Monarch Dubai’s Ademir Husagic.



Kempinski’s Gusching says there is “definitely a need to change and adapt” in the region’s restaurants.

“We need to focus on what is and what can be grown and harvested locally. Sometimes we ignore these resources, but we should not as they can help lower the cost of our ingredients as well as reduce our carbon footprint,” he asserts.

Meanwhile Marriott’s Jean predicts food costs in 2010 will reflect 2009 figures. “In the long term, it would be great seeing more local products in the shelves,” he agrees. “But guests are looking for quality products and are willing to pay for this quality.

“In order to provide them with these top quality products, we have to import items — and that will continue to reflect on our food costs,” he notes.

But Mövenpick’s Sabra suggests that the region is currently in limbo, with purchasers waiting to see how things will pan out once the dust of the economic downturn has settled.

“When the financial crisis starts to calm down, the international standards will start to stabilise, which will eventually be reflected onto us, and our food costs will start balanc-ing,” he predicts. “The real question is, will that balance be higher or lower than before the downturn?”

wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww.ho.ho.hoho.ho.ho.ho.hohohohoho.ho.hohohohoho.hohohoho.hohoho.ho.hho.hoo.h.hoooooho.hohooo. o..hoohhoooteltelteltelllltelteltellltelllltelteteltellltelltelteltteeellteteleelteeettellt leeelierierierrieriereiererierierieriererierrrerrrieriererrrrrrrerrrreerrerrrrri rrrrrrrrrmidmidmidmidmiddmidmiiiimidmidmidmidimidmiddmimidmimidmidmmidiidmimiidmmiimimiimimiiddimiiiidmmimmm dlddldldldlddlddld edllldddldldllldddlleleddledlleledddlelelddlelllddlelellleedddllellllleeeeedldlelleeeeeddldlllllleeleeelellleeelleleeleddllleelelllleleleeeleelleleeeeeeeellleleellllellllleeedldddllleellleeeedllllleeeeeeeeaseaseeeeeeasasasasasasasasasasasaseeeaeasaaaasaseeeaseeaasaseeeaseaseeeeaeaaeeeeaeaeaseeeasaasaseeeeeeeaaasasasaasasasasasaseaseaaeasasasasasseeaseeeasasasasasaaaeasssssssseeaseaeaaseaaasaaseasaasssseeaaaasseeaasaaasaeaeasaaaaaaaaaseeeasaseeaaaaasseaaasassseaasseeaaassaasea t.ctt.ct.ct.ct.ct.ccct.ct.ct ct c.ctt.ccct.ctttt.ccctt.cttttttttttt.cct cct.ccttt ctt ccctt ccttttt cccttt ctt cct.cccom/om/om/om/m/om/om/om/om/om/om/mm//om/momom/m/omm/om/omommom/momom/mmom/omommmmmmmmmmmmm ff&bf&bf&bf&bf&f&b&&ff&bf&bf&b&f&b&b&b&f&b&bb&f&bf&&f&f&b&&f&&&f&f&bbf&bf&&&&&&&&&&&f&f&b&&&&bb

Marriott’s Christian Jean.

THE SOAPBOX

Mövenpick Hotel Kuwait executive sous chef Salah Sabra addresses the issue of food cost percentages:

“The food cost percentage is not stable — it’s more like a yo-yo right now.

During some seasons it goes up high and other seasons it goes down, and it is

defi nitely not satisfying at all having to work in a kitchen that is not stable. It is of

course made harder by the fact that the outcome needs to be the same no mat-

ter what happens. The fact that the capabilities helping you reach target change

every now and then means you must be very good at planning and rearranging,

to make sure that the guests do not feel the difference.”

“a cut above the rest”Whether you like your meat melt-off-the-bone tender, or simply flavorsome,

Country Hill International has a perfect cut of Succulent Wagyu Beef, Juicy Grain-Fed Beef, Flavorsome Grass-Fed Beef or Tender Lamb

that could fit any type of menu or occasion.

P.O.Box: 25689 | Dubai-UAE | Tel: +971 4 3470200 | Fax: +971 4 3470700Email: [email protected] Website: www.countryhill.ae

Outlet showcaseEmber


“The great thing about this outlet is because of the way it’s been laid out in various sectors, as soon as you have a

handful of people in it looks busy; there’s a good atmosphere. And people like that,

it makes them feel comfortable.”

Designdetails


Outlet showcaseEmber


Seeking out the hottest new F&B outlets,Caterer Middle East reveals the innovativeconcepts and operation strategies securingthe success of the region’s new launches

Inside outletsEmber at The Address Dubai Mall is a concept which has taken its time in the developmental stages, only officially launching last month — but the unique new offering has been well worth the wait.

Explaining the “fashionable yet accessible” concept, restaurant manager Derek Maloney observes: “It’s really very unique — dif-ferent from any other restaurant in the Middle East.

“We wanted it to be the best grill restaurant in Dubai. The outlet has an open-plan kitchen, a central restaurant area and a separate lounge at one end. Everything was meticulously planned well in advance so every element would work together,” he explains.

The hotel’s F&B director, Domenico Iannone, adds: “Ember was developed over the course of many months, and actually went com-pletely away from the original idea for the restaurant, which was an Australian theme. We built up this concept, the menu, the service and the whole ethos slowly, in response to the market.”

According to Maloney, this in-depth planning has ensured a smooth launch for the property’s destination restaurant.

“A big help for us was that we had the staff on board so early, so they went and trained in various other outlets at our Address properties here,” he adds.

The restaurant is targeting a wide market, from the fashionable young clientele drawn by the link to Dubai Mall’s Fashion Avenue — there is a restaurant entrance via Bloomingdale’s — through to families, who are catered for with various sharing options.

Despite this high-end appeal, Iannone notes that meeting cus-tomer demand for value was a primary concern.

“When our chef arrived, the first thing we discussed was that we wanted to do something fashionable, upmarket, but still value for money,” he explains.“We want people to come here and have a bril-liant experience, but have it at a reasonable price.”

“If you’re developing a new concept, you need to be innovative and different: it doesn’t help to follow others. To be the best you cannot be a competitor, you have to set your own trends.”

Ingredient focusSeafood


Local seafood supplies are running low according to industry experts, but restaurants continue to broaden their offerings thanks to imports. Ben Watts speaks to suppliers and chefs to find out what is driving demand

Hammour time

Seafood has been an intrinsic part of Arabian cuisine for centuries, but with increasing numbers of hotels and restaurants, chefs are shifting from local to international markets to source their seafood.

Radisson Blu Hotel, Kuwait executive chef Daniel Mayor com-ments: “The UAE, Oman and Qatar have an increasingly strong portfolio of seafood outlets.

“The seafood market, however, relies heavily on im-ports to cover all the needs of the Gulf region,” he con-tinues. “For a five-star hotel with international guests, it is not possible to exclusively use local seafood as the selection would be too limited for guest expectations.”

Demand for seafood in other Middle East markets has also been affected by the recent financial crisis, asserts Beach Rotana Abu Dhabi executive chef Patrick Bischoff.

“It is obvious that people are more cost-conscious at the moment and therefore demand for seafood dishes has not really increased lately,” says Bischoff. “As a result, prices for seafood have definitely increased since the start of the global economic crisis.”

But some suppliers, such as Royal Culimer general manager Je-roen Tollenaar, refute this suggestion, claiming prices have remained realistic and in tune with demand.

“Seafood prices have hardly been affected by the financial crisis,” he asserts. “Most Middle Eastern markets have access to the open sea and therefore there is a nice range of seafood available.

“But products such as lobster and king crab have not become cheaper, because of a decreasing number of people spending less money in restaurants.

“Demand for seafood is more or less linked to the number of tour-ists and festive seasons,” he adds. “It’s up to chefs and suppliers to discuss mutual expectations to avoid shortage or overstock.”

Caviar House and Prunier managing director Nicolas Rubeiz says that all along the supply chain, clients and suppliers have had to adapt in order to “moderate the effects of the crisis”.

“Everyone has had to be very specific, in terms of logistics and stock management, in order to minimise the impact at the consumer level,” remarks Rubeiz.

“Prices have been affected, but as Caviar House and Prunier deals in the luxury market, the demand has still been strong.”

However Royal Culimer’s Tollenaar predicts that many catches will become more expensive in future.

“The intensive farming of shrimps, for example, requires serious financing and as the banks are not provid-ing credit, many farmers simply cannot buy baby shrimps to grow,” he points out. “This will eventu-ally result in lower volumes and higher prices.”

But Rotana’s Bischoff says demand for crustaceans such as shrimps continues to grow.

“Crustaceans are becoming trendier at the moment, especially lobster and shrimps,” he notes. “Oysters are also becoming more popular, with simple preparation methods preferred over anything complicated.”

Over-fi shing supplyDespite a number of suppliers today offering ‘sustainable’ seafood products, concerns remain regarding the issue of over-fishing.

Freshly Frozen Foods general man-ager Densil Quadros remarks: “Seafood prices have not been overly affected by the global crisis, but have remained constant or are slightly increasing.

“A large part of all seafood is imported, but sold as local fi sh”

Royal Culimer general manager Jeroen Tollenaar.



Beach Rotana Abu Dhabi executive chef Patrick Bischoff.

“The main reason for this is depleting catches and an increase in demand from developing countries.”

Royal Culimer’s Tollenaar shares similar concerns, noting that most fish have two things in common: “They get smaller and fewer”.

“Ruthless over-fishing and wrong catching methods are seriously affecting local fishery,” notes Tollenaar. “Also, a large part of all seafood available is already imported, but sold as local fish. Fresh-water fish such as pangasius or basa, for example, are being sold as hammour, a salt water fish, which is immoral and illegal.”

Freshly Frozen Foods’ Quadros says that while many products are being imported, the region still has excellent local opportunities.

“Catches off Middle East shores have always been renowned as some of the world’s cleanest,” he says. “There are pristine waters with rich natural breeding grounds for variety of species.

“Consequently, up to this day, people have enjoyed the region’s natural resources. But the growing demand for seafood choices means imported items have to come in. Today most seafood sold in the Mid-dle East is imported — very little is processed and most local seafood is consumed locally,” he continues. “Due to strict regulations from the authorities, the quality is much better than in nearby regions.”

However Rotana’s Bischoff believes there should be stronger laws in place. “There is an over-fishing situation locally at the moment


and there should be stronger fishing regulations issued by govern-ments in the region,” he asserts.

Healthy supplyWhile concerns remain regarding the over-fishing of seafood prod-ucts locally, chefs based in the Middle East are lucky enough to have a wide variety of products to hand.

This is vital in order to satisfy increasing consumer demand — due in part to the health factor, which consumers are becoming ever more aware of, according to Freshly Frozen Foods’ Quadros.

“Consumer awareness on how to improve their health by eating

www.sialme.com

www.ipa-me.com

The region’s new and exciting addition to your calendar of professional events

Supported by Part of

Contact us to secure your 25% Welcome Discount when booking before 26th March 2010. Email: [email protected] or [email protected]

22-24 November 2010 Abu Dhabi National Exhibition Centre, UAE

Daniel Mayor, executive chef at the Radisson Blu Hotel, Kuwait.

seafood is rising,” he remarks. “In order to meet this increasing demand, especially for seasonal catches, exporters are finding the best way to manage this is by expanding their seafood production through aquaculture.”

Despite sustainability becoming an increasing concern when it comes to top-end seafood, chefs in the Middle East have found themselves in the privileged position of being able to source many traditional — and unusual — seafood offerings.

With ongoing care and attention to sustainably sourcing fish and seafood items, the Middle East may yet become one of the world’s great seafood destinations.


Supplier newsMarch 2010


Caffeine buzz for Dubai beverage staffBeverage training session brings Dubai staff up to date with latest global trends and techniques

F&B professionals in Dubai were given the chance to sharpen their coffee knowledge at a series of training sessions last month.

Ghaith Zeidan, beverage sales manager from organiser Fresh Express, said the ses-sions at Bonnington Jumeirah Lakes Towers were a “great chance” for Dubai’s beverage workers to learn new skills and find out about current trends.

“Beverage staff have come a long way in the past couple of years,” asserted Zeidan. “Supplier companies today focus on training the people who handle their products.”

The sessions included lessons on coffee machine maintenance, coffee culture and coffee cocktail preparation.

Zeidan noted that maintenance training was of significant importance for baristas.

“By cleaning a coffee machine regularly it will last longer and not have to be changed every couple of years,” he pointed out.

Training sessions were conducted by brand managers from Cafés Richard,

Monbana and Monin, whose sales and marketing director Jeremy Coulbeck noted: “Training is an ongoing tool that needs to be continually updated and enhanced to meet changing trends and consumer demands.

Supplier news

“Here in the MENA region it is up to the corporate executives to drive training for their back-of-house employees, so that these staff have the skills to meet trends and serve up what the customer wants.”

Michael McCauley from Cafés Richard addresses the beverage training session attendees.

No-frills kitchen launched at capital showKitchen supplier Better Life Appliances and Accessories has used the glamorous Gourmet Abu Dhabi event as a platform to launch its latest kitchen design for the Middle East market.

The SieMatic S2 kitchen, a minimalist high-end offering featuring handleless units, was on show at the Abu Dhabi culinary event, where chef demonstrations showed how to utilise the functional kitchen.

The new SieMatic S2 kitchen.

Ajai Dayal, head of retail and marketing at Easa Saleh Al Gurg Group, of which Better Life is a member, said: “This is a quite stunning kitchen that has a look like no other and a design that manages to put square pegs into round holes.

“It’s difficult to imagine which came first, the form or the function — the look is even more minimalist than [earlier model] the S1, but the principles are very similar.”

SieMatic Middle East managing director Rainer Ebert added: “Gourmet Abu Dhabi has an excellent reputation and you couldn’t ask for a better atmosphere.

“The calibre of people taking part in the event knew automatically that this is a kitchen with a professional’s skills in mind.”


Gulfood

Show review

In the lead-up to Gulfood 2010, organisers promised an offering bigger and better than ever before — and

this year’s edition of the region’s largest F&B trade show did not disappoint

Satisfyingappetites

Gulfood 2010 faced a tough task, living up to expectations of a bigger, better show than ever before; but exhibitor and visitor responses indicate that this year’s edition was a huge success.

With multiple new elements and interactive initiatives intro-duced, as well as more exhibitors than ever before, the main chal-lenge for companies was drawing visitor attention — but the majority rose to the occasion admirably.

Premium chocolate brand Valrhona’s consultant for the region, Gérard Hugon, explained: “We were there to show what chefs can do with our chocolate and offer support via recipes and suggestions, which we showcased with live cooking demonstrations.

“Gulfood is a very interesting exhibition for us,” he continued. “When we first came here, you had a lot of people from various countries wanting to import our products, but it was all one-way. Today we have partnerships with a whole range of amazing customers.”

Others conducting live demonstrations included Monin, which had professional baristas demonstrating the use of its innovative flavourings at the firm’s stand in Sheikh Maktoum Hall.

MEI beverage innovation director Tihomir Gergov noted: “We have premium products, but it’s more than that: we can offer a full flavourings solution for our customers. So this show is a key plat-form for showing customers exactly what we can offer them.”

Monin MEI sales and marketing director Jeremy Coulbeck added: “This year, we decided not to do anything around new product launches — it was really more about promoting the brand, focusing on coffee and soft drink applications.

“My one reservation is that I’m not sure if our spot was the right location for us,” he continued. “It was a decent space, but initially this hall seemed a bit quieter than other areas of the show. We may look for a more exposed site next year.”

In Zabeel Hall, Koma Middle East general manager, commercial Marc Doublichevitch also felt that the number of visitors he hed seen “did not seem to be as large as the last few years”, but added that the quality of the clientele had been exceptionally high.

“We had less visitors, but more prospects,” he explained.Doublichevitch had also seen extremely positive

feedback regarding Koma’s latest product launch.“For the Middle East, we have a new product com-

ing online. It’s basically our H-Cabinet with a small modification, so that within one unit you can have a shock-freezing compartment, a freezing compartment and a fridge compartment,” he said.

“Even though this was unfortunately not quite ready for the show, we have had many enquries and a lot of interest about it.”

Advance Baking Concept (ABC) was also kept busy with enqui-ries — and was focusing on educating visitors about its fresh-from-frozen concept, explained commercial manager Masood Syed.

“To be honest, we have to educate the customer,” he said. “There are a lot of misconceptions about fresh-from-frozen, so we are fighting that stereo-type and

“Today it’s all about health-oriented, sugar-free products”

Baqer Mohebi Est’s S Padmanabhan.


Show reviewGulfood

March 2010 Caterer Middle East 43EMF Emirates’ Pierre Feghali. Monin’s mixologist shows visitors how it’s done. Chef Faycal Hallaoui at ESF’s Café Culinaire.

educating people about the reality of the product. But I have always believed the concept we offer is more cost-effective than what people do from scratch — and we are definitely seeing more people embracing this option since the downturn,” he continued.

“Formerly, when there was a lot of money to spend, people were setting up their own in-house bakeries: investing in the man power, the space, the machines and the raw ingredients.

“But we offer something simpler than that — all you need are freezers, an oven and a shelf trolley. That’s all that is required, so it is extremely efficient.”

Another firm making the most of the region’s booming bakery market was Baking Technologies — the company behind the GCC’s recently-launched Baking Guild, as well as Gulfood’s inaugural Baking Theatre.

Chairman Ton Seuren expanded: “We established the Baking Guild six months ago and have more than 400 members already.

“As a result, the theatre initiative was launched to show that the baking industry is a lively one and a complicated one, which is why we have master bak-ers demonstrating how it’s done.

“At next year’s Gulfood, we’re planning a major bakery competi-tion for bakers and pastry chefs,” he revealed.

Highlighting healthIn addition to an emphasis on interactive elements, the other buzz-words of the show were ‘health and wellness’, with numerous sup-pliers looking to meet the growing demand for healthy foodstuffs.

Baking Technologies’ Seuren said the company would be focusing on its consultancy division this year, promoting healthy sugar-free pastry, bread and sweet items.

“The diabetes and obesity levels are very high in this region, and we are trying to work together with the manufacturers to reduce that,” he explained.

EMF Emirates general manager Pierre Feghali agreed: “Regard-ing trends, today it’s all about health-oriented, sugar-free products.

“One of our major partners, Callebaut, has come up with new lines

The UAE has the third highest prevalence of diabetes in the world.Source: Euromonitor International

FOODIE FACT

of healthy chocolate to meet this demand. It’s called Acticoa; after years of research they’ve found a way to retain the goodness within the cocoa bean throughout the preparation process, and even enrich it, so the chocolate ends up full of anti-oxidants.

“They are not here in this market yet, but they have just an-nounced a major deal with Mars, which will see them promoting their intiative,” Feghali added.

“Sugar-free chocolate has also become a major market for us,” he continued. “You can do so much with it, even use it for cooking — it’s a great solution for diabetes sufferers.”

Meanwhile Baqer Mohebi Est head of sales and marketing for the HORECA division S Padmanabhan was also using the show to build up awareness of its health-conscious brands.

“We are showcasing a lot of health and wellness products,” he confirmed. “Last year we launched a healthy range of bread mixes, and this year we are launching a chocolate which contains healthy oxidants. We are also looking at an all-sour dough bread, which is very popular in this part of the

world, as well as being healthy,” he continued.“Regarding our health and wellness products, interest is increas-

ing every day; people are always concerned with that.”At Emirates Snack Foods’ renowned Café Culinaire stand, the

focus was also on wellbeing.“Our new brands include Red Espresso, which is rooibos tea but

done expresso-style,” explained sales manager, food service Anusha Prabhakar. “It’s not tea, it’s not coffee, but it’s really tasty and very diverse — and healthy too, with five times more anti-oxidants than green tea,” she continued.

“We’ve also got a great range from Dilmah Teas, as well as Dr Karg: a great range of crackers and breads from Germany which are GM-free, gluten-free and trans-fat-free, which is something every-one is looking for right now.”

A hit showThe only minor crisis in an otherwise smooth show run came in

Show reviewGulfood

Caterer Middle East March 2010

Caterer Mag 2010 - creme brulee.ai 19/02/10 12:33:24

the shape of a fire that broke out on the opening morning on an exhibitor’s stand.

The small fire was discovered by the DWTC security division conducting pre-opening checks and “promptly brought under control”, allowing the show to open on time.

Commenting on the incident, Dubai World Trade Centre (DWTC) exhibitions director — food cluster Mark Napier said he was “extremely proud” of how his team had handled the incident.

“They reacted immediately, followed protocol and had everything under control within such a short time, that when the show opened, most people didn’t know anything had happened,” he said.

Napier added that there had been no other issues throughout the course of the event, and that overall Gulfood had

been a bigger success than ever.“We expected it to be good, but the reac-

tion we’ve had from exhibitors was just unbelievable: they thought it was the best trade show they’d been to,” he revealed.

“The conference was popular and ran smoothly, people enjoyed the Baking The-

atre, the Salon Culinaire was more popular than ever and the every area of the show was

packed — it was all we could hope for and more.

“We still think there are opportunities for the show to get bigger next year, but of course that would depend on the space we have available,” Napier continued.

“But overall, hats off to our team; we look forward to

surpassing exhibitor and visitor expectations again next year!”

The Salon Culinaire ice-carving classes drew crowds of spectators.

Baking Technologies’ Ton Seuren with the company’s Gulfood Award for Best Stand Above 100m².



Show reviewMadrid Fusion

46

Following a year of upheaval and enforced adaptation for the global F&B industry, Ma-drid Fusion gave chefs plenty to think about during the 2010 edition of the leading Span-ish gastronomy showcase.

While culinary innovation remained a fo-cus, underlying themes of sustainability and survival ran through this year’s exhibition.

“It is difficult at the moment,” noted Grant Achatz, owner and head chef of contempo-rary Chicago restaurant Alinea. “There is a huge risk in allowing your outlet to become too contrived for the customer.”

Achatz, whose restaurant is positioned at the cutting edge of gastronomy, added: “I try to see most of the demonstrations here, as it

Madrid Fusion returned for another packed edition full of innovative ideas this year, but the importance of sharing new culinary concepts took a back seat to more pressing matters

helps you stay current and figure out what’s going on in the culinary world.”

Meanwhile Ferran Adrià, who used the event to announce the temporary closure of his world-famous restaurant El Bulli, said while the global financial crisis had been “hard for everyone in the restaurant indus-try”, he was optimistic about the future.

“I believe there is still room for many people to develop their culinary ideas and open new restaurants,” he asserted. “When we opened back in 1983 there were only one or two three-Michelin-star restaurants in Spain; look at the industry now and you realise that the 1982 recession had a massive effect on Spanish cuisine.”

Even the biggest name at the show, Alain Ducasse, admitted 2009 had been tough.

“It has not been an easy year,” he observed. “But what’s important is to not to change your ways — lower your prices, but never lower the quality.”

Ducasse also used his position as a keynote speaker to emphasise that culinary figures could play a role in ensuring sustainability.

“If you are not environmentally responsible, you are simply not doing your job”

The show proved as popular as last year.

“Nowadays chefs are lucky in that the me-dia is interested in them, so we all have a role to play in regards to encouraging sus-tainability in the industry,” he asserted.

Alinea’s Achatz added: “If you are a chef and not environmentally responsible in terms of sourcing products, then you are simply not doing your job.”

Changing prioritiesIn a new format, each day of the 2010 edition focused on a different topic — all of which nodded towards the harsher economic climate.

The first day considered the future of haute cuisine, the second day focused on ecolog-ical and sustainable cuisine,

and the third reviewed ‘gastro-economy’. Despite the changed tone of the show, Alin-

ea’s Achatz, returning for his second year, told Caterer Middle East the event was every bit as busy as the previous year.

Madrid Fusion director Esmeralda Capel agreed: “Madrid Fusion is becoming better known everyday and has now become a meet-ing point for experts in gastronomy from all

Madrid Fusion returned for another packed edition full of innovative ideas this year but the

The maestros of fusion

Ferran Adrià addresses the audience.


Show reviewMadrid Fusion

March 2010 Caterer Middle East

over the world. It is unbelievable, but every year chefs improve the quality of their demonstrations,” she added.

Valerie Cotte, HORECA marketing manager for Grupo Lactalis Iberia, said the show was one of international significance.

“Madrid Fusion is a great place to share your experience with chefs, the public and other companies,” she explained. “Next year we will probably return because it has proved helpful; if you want to be an in-ternational company, Madrid Fusion is the place to raise your profile.”

Supplier showcaseWhile space for suppliers at the show was limited to the top floor of the congress hall, both local and international companies were keen to mark their presence at the exhibition.

Valrhona restaurant development manager Daniel Hughes noted: “For Valrhona, Madrid Fusion is very important because of the vol-ume of international chefs attending. The people we find here are quality visitors from all around the world,” he explained.

Cerámica Industrial Montgatina export and marketing manager Olga Casanovas said she had been “very happy” with the show, which had proved “busy throughout”.

“The quality of the people we have been talking to — restaurant managers, chefs and other suppliers — have all been very profes-sional,” she said. “It’s important to come here, because we create our plates especially for top restaurants, and this is where you find the top chefs in the world.”

While innovation and creativity were typically abundant at Madrid Fusion 2010, the congress did indicate that last year’s global crisis had cut to the heart of the food industry.

Sustainability seems to be the one non-finance-related theme that carries momentum in the culinary world right now. Despite the suc-cess of hugely innovative ideas that were exhibited during the good times, these now appear to have taken a back seat to economic issues.

As Alinea’s Grant Achatz noted: “At the end of the day we run res-taurants, not Broadway productions.”

A live panel disscussion addresses the topic of the day.

F&B essentials Uniforms

www.hoteliermiddleeast.com/f&b48 Caterer Middle East March 2010

Middle East F&B industry tops Europe in the fashion stakes, says uniform expert

Middle East has trendiest kitchen staff

Chefs and restaurant staff in the Middle East are willing to take more fashion risks than fellow F&B workers in other markets, according to Emile Rassam managing director Elie Rassam.

“On the whole, the Middle East’s F&B outlets are far more fashion-conscious than their counterparts in Europe and the United States,” said Rassam.

“The wardrobe worn in many F&B outlets in Europe tends to be very conservative by com-parison to the risks the Gulf region is prepared to take.”

Rassam attributed this mod-ish approach to F&B uniforms down to the fact that many hotels and outlets were looking

for a way to differentiate them-selves from other operations.

“Everyone in the Middle East, from small restaurants

It’s not just food that is well-presented in the Middle East’s kitchens.

Supported in the UAE by its local partner Bahraja Trading, uniform manufacturer Maurel is able to provide F&B outlets with all the support they need in developing staff clothing.

The manufacturer offers a diverse range of uniforms for restaurant and kitchen staff and can design customised outfi ts to match an outlet’s interior design or atmosphere.

UK-based uniform supplier Simon Jersey offers a wide range of uniforms right across the Middle East, from its 291-page catalogue. Available in the region through A Ronai, Simon Jersey also offers outlets bespoke garments and can even design a complete wardrobe for an operation.

The supplier you should know…

Brand to watch: Simon Jersey

Bahraja TradingTel: +971 4 2672353Fax: +971 4 2672454Email: [email protected] Web: www.maurel.com

A Ronai Tel: +971 4 341 4409Fax: +971 4 341 4457Email: [email protected]: www.ronai.co.uk A Ronai managing director Gavin Dodd.

to hotels, wants to develop their own brand identity and our clients seem very keen on ensuring their wardrobes re-

flect their brand positioning,” Rassam explained, adding that the majority of the firm’s clients placed innovative design at the top of their list of wardrobe requirements.

“If I had to pinpoint an area of the hospitality industry where uniforms are continuous-ly evolving, and as important at the design stage as front-of-house attire, it would be the kitchen,” Rassam continued.

“This is because nowdays, so many chefs are in open kitchens and visible to the guest.

“I believe this region’s F&B workers are the best dressed,” he added. “Certainly when com-pared to Europe and the States.”

F&B essentials Uniforms

Embroidered jackets

Double-piped jacket

Maurel

Dream Uniforms provides ho-tels with a range of individu-al-style garments.

A bestselling line for the firm is its embroidered jackets with Arabian motifs, creating a traditional look ideal for themed outlets.

Dream Uniforms Tel: +971 4 334 0494 Email: [email protected]

Emile Rassam pays particular attention to the small details in its uniform designs, such as complementing the strong state-ment made by the trousers with a stylish double-piped jacket.

Emile RassamTel: + 961 5 451 732 Fax: +961 5 950 164 Email: [email protected] Web: www.emilerassam.com

Maurel products include Spencer Jackets made from American Dacron fabric, which is both comfortable and resistant to wearand tear. The jacket cut features a shawl collar bordered by a customised special fabric reproduc-ing the basic pattern of an outlet.

Bahraja TradingTel: +971 4 2672353Fax: +971 4 2672454Email: [email protected] Web: www.maurel.com

Product showcaseCrockery


ProducThe Luzerne New Bone range offers a selection of tableware in a wide variety of styles and designs. The products are chip-resistant, dishwasher- and microwave-safe, oven-proof and shine-resilient for up to 5000 washes or five years from manufacture. Everstyle Trading Tel: +971 6 531 4106Email: [email protected]

Quality crockery can help to enhance a dish and elevate table presentation withoutbreaking the bank; Caterer Middle East brings you a selection of smashing products

Plating presentation

ContourThe new Contour collection from Pro-curio is inspired by the fashion world’s obsession with detail, combining rounded and angular forms.

The angular showpieces are designed to complement the existing Tafelstern collection, also from Procurio.

ProcurioTel: +971 4 334 1040Email: [email protected]: www.procurio-me.com

Spyro

Terramesa

The Spyro range features textured surfaces that capture light and create a 3D optical effect of highlights and shadows. All items come with a five-year no-chip warranty.

A RonaiTel: +971 4 341 4409Email: [email protected]: www.ronai.co.uk

This collection combines a rustic style with functionality and has been designed around the concept of “from earth to table”. Decorated in four shades and manufac-tured with hand-finished edges this range is suitable for tapas dishes, mezze starters, main courses and sharing platters.


AlizéeAlizée, from manufacturer Pillivuyt Chi-naware, includes dinner plates and bowls in an array of elegant, unconventional shapes.


Luzerne New Bone


SupplierProduct showcase


Every month Caterer Middle East brings you the latest F&B products to hit the shelves

New products

Safety Wrap StationThis product from San Jamar combines safe dispensing of film and foil with an inte-grated dating label dispenser — a complete solution to avoid cross-contamination.

Specifico and CoTel: +971 43 414 711Email: [email protected]: www.specificoco.com

Ken Presto

Caramel Popcorn

Ken Presto is a non-dairy whipping cream designed to improve dairy cream consisten-cy. It is possible to add mild flavours during the whipping process with this neutral-flavoured product.

Ken EuropeTel: +39 06 3325 0200Fax +39 06 3324 7365Web: www.skisa.com

Caramel Popcorn is the best seller product of US-based company Thatcher’s Gourmet Popcorn. It can be used as a base in which to add nuts and other ingredients to, and is available in a variety of different packaging.

Thatcher’s Gourmet SpecialtiesTel: +1 415 643 9945Web: www.tgsp.comdispoTool Warehouse Management System

Designed for large operations, the new dispoTool Warehouse Management System (WMS) is a paperless distribution system that features multi-coloured displays.

The system has been extended to provide modules for receiving goods, storage, stock control and analysis.

ToolBox Bakery Solutions Tel: +49 2403 9966 0Email: [email protected]: www.toolbox.eu

Koma H-cabinetThe technology behind the Koma H-cabinet system allows food producers to simultane-ously quick-freeze products to temperatures as low as –38°C and store products at –20°C. The 2010 model can now be delivered with a cold storage section and the temperature can is controlled through one compressor. Koma Middle East Tel: +971 4 887 3334Email: [email protected]: www.koma.com

Distributors & supplies directory

DistributorsDistributors

SuppliersSuppliers

ABC BakingTel: 009714 885 3788Email: [email protected]

Alokozay Distributors Tel: 971 4 8871155 Email: [email protected]

AramtecTel: 971 (4) 3390444Email: [email protected]

BEVERAGES

BoncafeTel: +971 4 2828742Email: [email protected]

Coffee PlanetTel: +971 4 341 5537Email: [email protected]

FrankeTel: +41 6 2787 3607www.franke-cs.com

LavazzaTel: +971 50 5959385Fax: +971 4 3211274Email: [email protected]

MoninTel: +971 50 940 0918Email: [email protected]

Nestlé ProfessionalTel: +971 4 408 8100Email: [email protected]

SchaererTel: +41 318 585111Email: [email protected]

COOKING

ConvothermTel: +49 884 7670Email: [email protected]

MKNTel: +49 5 3 318 9207Email: [email protected]

Baqer MohebiTel: +971 4 396 9777Email: [email protected](Marketing & distribution of food & non food FMCG, food ingredients & Cuban Cigars)

Country Hill InternationalTel: +971 4 347 0200Email: [email protected]

Emf Emirates Tel: +971 4 2861166 Fax: +971 4 2863080 Email: [email protected]

Fresh Express LLCTel: +971 4 3395354Email: [email protected]

Horeca Trade LlcTel: +971 4 3403330Email: [email protected]

La MarquiseTel: +971 4 343 3478Email: [email protected]

MH EnterprisesTel: +971 4 3470 444 Fax: +971 4 3470 972Email: [email protected]

Shura TradingTel: +971 2 6730 565 Email: [email protected]

TSSCTel: +971 4 343 1100Email: [email protected](Catering/kitchen equipment, chocolate/coffee equipment, FMCG, refrigeration)

Mohamed Hareb Al OtaibaTel: +971 4 3414900Email: [email protected]

FOODSTUFF

Al DiyafaTel: 009714 369 2888Email: [email protected]

Bakemart LlcTel: +971 4 2675406Email: [email protected]

Boiron FreresTel: +33 (0)4 75 47 87 00Email: [email protected]://www.boironfreres.com

CSM Deutschland GmbHTel: +49 421 3502 387Email: [email protected]

Giles & PosnerTel: +44 1923 234040Fax: +44 1923 245151 Email: [email protected]

LambwestonTel: +971 50 6447837Email: [email protected]

Nestlé ProfessionalTel: +971 4 408 8100Email: [email protected]

PritchittsTel: 02082907020Email: [email protected]

Tulsidas LalchandTel: +971 4 3533736 Email: [email protected]

HYGIENE

Fujiyama Trading LLCTel: +971 4 2228810Email: [email protected]

Johnson Diversey Gulf FzeTel: +971 4 881 9470www.johnsondiversey.com

MGK/TemptrakTel: 009714 [email protected].

Newell RubbermaidTel: +971 4 292 3444Email: [email protected]

RESTAURANT/HOTEL SUPPLIES

Airstar Space LightingTel: +971 4 8854906Email: [email protected]

Baking Technologies Tel: +971 4 885 7557Email: [email protected]

Churchill China Tel: +44 1782 524371Email: [email protected]

www.churchillchina.com

Dalebrook Supplies LtdTel: 0044 1376 510101Email: [email protected]://www.dalebrookonline.com

Duni ABTel: +46 40 10 62 00Fax: +46 40 39 66 30Email: [email protected]

JSD ProductsTel: +44 1727 841111Email: [email protected] www.jsdproducts.co.uk

ProcurioTel: 009714 334 1040Email: [email protected]

Royal HostTel: +966 2 2522289Email: [email protected]

Villeroy and BochTel: +352 46821208Email: [email protected]

CATERING EQUIPMENT

Electrolux ProfessionalTel: +39 0434380304Email: [email protected]

Koma Middle EastTel: 9714 887 3334Email: [email protected] Robot CoupeTel: 0033 143 988833Email: [email protected]

KNIVES

DickTel: +49 7 153 8170Email: [email protected]

Victorinox AGTel: +41 41 818 12 64Email: [email protected] www.victorinox.com


DataFebruary 2010


It’s an upbeat time in the F&B market, with a host of positive responses about outlet and staff performance from this month’s survey participants.

A cheery 60% of respondents said busi-ness over the past month had been fair or brilliant — the highest percentage since we began collecting data in March 2009.

And while 37% noted that ingredient prices had risen, a majority 41% of these industry professionals said their suppliers’ price hikes were justified.

Check out the rest of our stats for an over-view of the increasingly healthy regional recruitment market.

To take part in next month’s survey, receive a full anonymous break-down of the findings and go into the draw for our monthly competition — with the chance to win an exclusive prize from Monin — just visit www.hoteliermiddleeast.com and click on the F&B Survey link.

A spotlight on staffing issuesEach month Caterer Middle East collects data from F&B professionals across the region to bringyou all the must-know industry stats, trends and price fluctuations affecting the regional market

Each month, every survey participant who submits their email address will be entered into a draw to win this stylish bartender kit from gourmet fl avourings provider Monin.

For more information about the company’s range of products, please visit: www.monin.com

Competition

What is the most challenging factor in recruiting F&B staff?

of respondents said they were actively recruiting for roles in

the F&B department

Salaries in this region are too low.

I do not think there is a problem recruiting in this region.

It’s getting harder to getting attract people work in this region.

Some of the more unusual skilled roles are naturally harder to fi ll, as there are fewer qualifi ed people.

There’s too much competition with so many upcoming openings.

Excellent; they are well-informed, make recommendations, are confi dent in up-selling and can problem-solve when necessary.

Good; they are helpful and enjoy interacting with guests, although might have to ask someone more senior when faced with diffi cult questions.

Average; to be honest I would like to see more passion from our staff, but it is diffi cult to fi nd truly committed employees in this region.

How good is your F&B team?So

urce

: Cat

erer

Mid

dle

East

F&B

Sur

vey

Sour

ce: C

ater

er M

iddl

e Ea

st F

&B S

urve

y

87% 51% 60%

of those recruiting said they were hiring specifi cally for

positions in the kitchen

of respondents said there had been no redundancies at their

operation so far this year

AppointmentsMarch 2010


Ahmed Issa has taken over as director of F&B at Shan-gri-La Hotel, Qaryat Al Beri complex in Abu

Dhabi. In the new role he will oversee operations at Traders Hotel, Shangri-La Residences and The Villas by Shangri-La.

During his 14 years of regional experience, Issa has worked at various hotels, but has spent seven years with the Shangri-La brand in the UAE. Issa served as a member of the pre-opening team for Shangri-La properties in both Dubai and Abu Dhabi.

Grand Hyatt Dubai has ap-pointed Fathi Khogaly as its new hotel manager. Egyp-tian national

Khogaly has worked for Hyatt in the UAE for more than 21 years. After graduating from hotel school Khogaly joined Hyatt’s F&B department working in various outlets at the Hyatt Regency Dubai, before moving onto the events department in 1995. He subsequently moved to the pre-opening team at the Grand Hyatt Dubai, before returning to the Hyatt Regency to manage Galleria.

Todd James Hunter has been appointed executive chef in charge of F&B at Aloft Hotel Abu

Dhabi. Hunter began his culinary career at his parent’s restaurant in Australia, and has gone on to work in kitchens in London, the Caribbean, and central and southern America. Hunter was part of the open-ing team at Grosvenor House Dubai, where he climbed the ladder to executive sous chef before moving on.

Recent appointments...

What encouraged you to make the move to Ajman?I was attracted by the promise of new challenges and by the good feelings resonating around the emirate.

What do you hope to bring to

your new role at the Kempinski Hotel Ajman?An upscale and modern approach; we want to put Ajman on the map as its own destination, not as an emirate that is near Dubai.

What originally inspired you to take up a career in cooking?First of all, my mother inspired me to cook. Then when returning home from school during my childhood, I used to pass a family restaurant — the smells and flavours have staying with me. I still remember the aroma of the tomato sauce

and the other delicious smells from that kitchen after all these years!

Also my grandmother used to look af-ter her own garden, with all its wonders, and it was great to see all the things she could create. Back then no one was talk-ing about organic food, because every ingredient was organic.

As an HACCP Team Leader, how would you rate the cleanliness stan-dards of the UAE’s kitchens? It is outstanding; I have been to many places, including most recently Switzer-land, and even people from that country could come to the UAE to train and develop their hygiene skills.

A lot of thanks has to go to Dubai Mu-nicipality, which has always helped push the standards up.

How well represented is French

cuisine across the Emirates? It is very well represented across the UAE and there are plenty of newcomers coming into the country as well.

What is the strangest request you

have ever received from a customer?I was once asked to organise a top VIP

party on an island that didn’t exist at the time of the request. It still needed to be built, but to those customers money was no object!

The Kempinski Hotel Ajman’s new executive chefDidier Gusching talks to Caterer Middle East about his latest career move to the northern emirate, hisviews on the UAE F&B industry, and the specific smells that lead him to pursue a life in the kitchen

Radisson Blu Hotel, Dubai Media City has announced the appointment of Bihui Li as sous chef at the

hotel’s Asian restaurant Chef ’s House. Known to his colleagues as Chef Black, Li brings to the role more than eight years of international experience at various fine-dining restaurants in leading hotel chain proper-ties across the world.

His first task in the new role will be to revamp the menu at Chef ’s House.

Kempinski Ajman’s new recruit, Dider Gusching.

Dates for the diaryCalendar

March 2-5Foodex JapanTokyo, JapanAsia’s largest F&B trade show

www.jma.or.jp/foodex/en

March 4-5Food Forum IndiaMumbai, IndiaGlobal and Indian conference for

food retailers and manufacturers

www.foodforumindia.com

March 5-7Coffee FestNew York, USATrade show for speciality

coffee and teas

www.coffeefest.com

March 6-10EuropainParis, FranceExhibition for the bakery and

confectionary industries

www.europain.com

March 7-9Canadian Restaurant and Foodservices Association ShowToronto, CanadaHospitality show for

buyers and suppliers

www.crfa.ca/tradeshows

March 7-10International Hospitality WeekLas Vegas, USAWeek-long event for the food,

beverage and hotel industries

featuring the Nightclub and

Bar Convention and the

International Restaurant Show

www.ncbshow.com

March 16-17Hotel and Catering ShowBournemouth, UKHospitality, tourism and leisure

trade show featuring buyers from

hotels, restaurants and bars

www.hotel-expo.co.uk

March 21-24Baking Industry ExhibitionBirmingham, UKTrade equipment show for the

baking and confectionary sector

www.bakingindustryexhibition.co.uk

March 22-26Alimentaria 2010Barcelona, SpainF&B exhibition for the

international market

www.alimentaria-bcn.com

March 24-26Hotel and Restaurant ExpoKiev, UkraineHotel and restaurant exhibition

www.food-exhibitions.com

March 24-26WorldFood UzbekistanTashkent, UzbekistanInternational food,

drink, packaging and

equipment trade fair

www.worldfood.uz

DATES FOR THE DIARY... March 2010

International Recognition.Great results start with great equipment.

Hamilton Beach®

Commercial products are known worldwide for top-rated blending and mixing performance.

For more information, visit www.commercial.hamiltonbeach.comor email [email protected]

© 2007 Hamilton Beach Brands, Inc.

01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 M T W T F S S M T W T F S S M T W T F S S M T W T F S S

Last biteInterview

Caterer Middle East February 2010 www.hoteliermiddleeast.com/f&b56

Caterer Middle East met up with TV chef Brian Turner at Gulfood for a chat about theshow, healthy eating, London pubs and the possibility of a restaurant in the Middle East

People who are knowledgeable, who under-stand the market, who have the finances and who could actually put something decent together, so we’ll see.

I’m also looking at a small pub in the middle of London’s meat market, because for me that would also suit my character. Then when ‘off duty’ I could be in the pub; ‘on duty’ I could help people running res-taurants in different parts of the world!

Who knows what will happen, but cer-tainly I’m excited by this part of the world and given the right opportunity, I’d take it.

So until you decide to launch a Dubai outlet, what other projects have you got on your plate?

In the UK Ready, Steady Cook has been recommissioned; I’m also doing Daily Cooks Challenge, I’ve been working with Alan Titch-marsh and I’m also on This Morning — so that covers day-time TV.

Then we had a book that came out late last year, Great British Grub, which is the third book; I’m still not sure whether I’ll do another one for a while.

The other big project is looking for a London pub, because I’d love to find a place where the onus is on good dining, not necessarily fine dining. Somwhere people will queue up to get good, honest food and not worry about all that ‘la-di-da’ business.

And as for the outlet in the Middle East, who knows? Watch this space!

Tell us about what you’ve been doing at Gulfood 2010.This is my third year here — I’m a guest of Steelite and Ronai, and the idea is to show-case the companies’ tableware with live food. So while at a lot of the stands you see fake fruits, uncooked pasta and varnished food items to add something, we felt that itwas a nice touch to offer some real food, sovisitors can see exactly what it looks like.

What else have you been working on this year?

About 18 months ago I decided to take a break from running restaurants in the UK; it was just circumstantial and the right thing to do at that time, but with the economic downturn in the UK it’s worked out extemely well for me personally, so I’ve been spending more time doing television and radio work, demonstration work like at Gulfood and private parties.

Plus it’s allowed me to spend more time focusing on the charities and insitutions that I work with, which are all about food education for young people.

So really we’ve been lucky and had a very good year, because we haven’t had the problems many restaurant operators have faced, such as cutting costs and trying to look after staff — which is what the market seems to be about at the moment.

Do you have any plans to return to the restaurant business — and more specifi cally, will you ever open an outlet in this region?

You have to do things at the right speed. We have been given many opportunities in various parts of the world. If the time and situation was right, I’d love to do something in Dubai — and we are talking to people.

Last biteInterview

Coffee break

Chef and TV personality Brian Turner strikes a pose in the Ronai and Steelite show kitchen at Gulfood 2010.

caterer middle east - march 2010

Documents

rise of celeb chefs

online home of chefs

comfbcaterer middle

seasonal challenge

latest news

course menu

brightest new fb wares56

uae outlets