The Com­plete pack­age

CateringNews Middle East - - Editor's Letter - Ma­hak Man­nan Ed­i­tor @Ma­haklfc Kind re­gards, Ma­hak Man­nan

ow of­ten would you go back to a venue where you had flaw­less food, but the am­bi­ence and in­te­ri­ors did not match up to the level of taste? As op­posed to years back, when the main fo­cus of a restau­rant was to put good tast­ing food on the ta­ble, to­day, op­er­a­tors have to con­cep­tu­alise the en­tire pack­age. Even the small­est de­tail has the po­ten­tial to leave a last­ing im­pres­sion on guests.

It’s not enough to just have good food any­more, al­though I would ar­gue that it is the first step and of ut­most pri­or­ity amongst other fac­tors, but cre­at­ing an en­vi­ron­ment that will make a guest come back is as cru­cial, es­pe­cially at a time when ma­jor­ity of a venue’s profit de­pends on loyal cus­tomers.

Cre­at­ing a wel­com­ing en­vi­ron­ment how­ever, does not re­quire splash­ing out tens of thou­sands of dirhams, but can be achieved by just get­ting ex­cep­tional ser­vice from the staff. In this month’s edi­tion, we fea­ture two such venues that have gone above and be­yond to pro­vide their guests with an ex­cep­tional ex­pe­ri­ence. We have Chef Michael Mina, from Mina Brasserie telling us how the de­sign and ser­vice el­e­ment re­ally brings out the feel of the venue and un­der The Busi­ness sec­tion, we fea­ture Keven­ters, who are build­ing on the sense of nos­tal­gia with their cus­tomers.

Our cover story for this month will give you a glimpse into the star-stud­ded team of HORECA Trade, one of the lead­ing food ser­vice dis­trib­u­tors in the re­gion as they cel­e­brate 15 years of op­er­a­tion.

As the gen­eral man­ager at HORECA says, change is the only con­stant in the food and bev­er­age busi­ness, we could not agree more. Un­til next time, en­joy the April edi­tion of Cater­ing News Mid­dle East.

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