First ex­cel, then grow

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

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.

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