First excel, then grow
ou might have noticed there is a new face and name on this page. This is one of many issues I will be editing that will focus on the best of what the industry has to offer and what a time to start writing about the F&B market! With so much happening day on a daily basis, the slightest movement within the industry can have the biggest impact.
With the increasing number of new venues opening across the UAE, one has to wonder how long will the dining scene reflect a balance of supply and demand and will outlets be able to sustain themselves once this balance gets heavy on the supply side? An important question that any F&B venue operator will ask is, “Will there be enough people to fit the seats?”
The more options people have the more they will explore, it is only human nature. Loyalty is an important factor especially for people who do not like to experiment with their taste buds, but the ones who like to experiment outnumber them. Following a challenging year in 2017, it is imperative that restaurant operators focus on building their existing brand image in the market, secure their market share and fill their venues regularly to the maximum capacity before planning further expansion.
In our cover story, Chef Richard Sandoval tells us why 2018 is a year for sustainability and not growth, months after opening their second venue in Abu Dhabi while Nourish, from The Business section is an example of how to stand out from your competition in the market.
Our Gulfood review will show that producers and suppliers are aiming to make the most out of this growing market. With an increase in new venues, an increase in product demand is evident which in turn increases the competition in the market. Already three months in to 2018, F&B operators need to evaluate the strength of their brand and then decide what is the best way to maximise profits, and eliminate costs.