The Complete package
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.