As competition intensifies among properties eager to clinch shares in the region's banqueting boom, concerted efforts have resulted in diversification strategies and world-class services.
What are the current trends in the region's banqueting sector?
Nizar Saadi: Emirates Palace's MICE facilities cater to all types of events, from intimate meetings to large conferences, weddings and gala events, held at our flexible ballroom, fully equipped auditorium, landscaped gardens and 1.3km stretch of private beach. Generally speaking, clients look more into venues that offer a unique experience and superior service, with attention to detail. One of the biggest challenges our pastry chef has faced was the creation of a six metre high wedding cake for a royal wedding, which stipulated working on it from a forklift.
Aboud Haroury: Four Seasons Hotel Damascus has introduced set menus, which are far more elegant in terms of presentation, achieved particularly through the layout of service. One server is assigned per table and a supervisor for every row of four, with the sequence of service becoming more of a performance as the food is brought out and served to all of the tables simultaneously.
Advertisement
Russell Hanson: We have witnessed escalating demand for modern set ups, and a departure from traditional skirting, buffets, linens and props. We tend to have our equipment fabricated according to our specifications rather than purchasing it off the shelf or from catalogues. Cuisines have changed dramatically, not just in terms of variety, but rather that our guests are responding to healthier menus. Set menus and live action stations are far more popular, which allow guests to interact with our culinary team, including colleagues from award-winning restaurants at Jumeirah Emirates Towers. We request guests to experience food tastings and presentations in advance to really showcase ourselves and pinpoint their needs so we can ensure that we deliver even beyond the hosts' expectations on the occasion.
What banqueting services do you offer to clients?
Russell Hanson: The Godolphin Ballroom spans 787.5m² across three meeting areas, and comfortably accommodates 600 guests for banquet dinners, or 1000 guests for buffet or cocktail receptions with its Dolby surround system, backed by twelve Congress Rooms on levels one to five of the hotel tower and five banquet rooms. The team also holds responsibility for catering at events on the grounds of the complex, covering the gardens, terraces, the Boulevard and the Office Tower.
Aboud Haroury: We offer a capacity for 450 seated guests, alongside a dance floor and stage, with our packages including buffets or set menus of three to five course formats, the cake, soft drinks, sweets, show plates, chair covers and ribbons. Our prices are not much more expensive than other properties in the city, approximately 20% and we cater to 25 events monthly, 30% of which are corporate clients.
Nizar Saadi: The 7000m² of space includes high-tech meeting rooms, its state-of-the-art auditorium with a capacity for 1100 people seated, and its grand ballroom - adorned with 15 Swarovski crystal chandeliers - hosting up to 2500 people. Our banquet sales, banquet operations and catering teams encompass 80 professionals, with a dedicated event planner working alongside customers for every event. The AV equipment requirements are by and large available on-site, to be installed and controlled by our technical team.
Rosanna Fung: More than 3500m² of indoor space includes Al Noor Ballroom, Al Ghazal Ballroom, the Grand Foyer, Rotonda, Library and four meeting rooms. Outdoor venues include our Arabian tent Al Khayma, the poolside, the croquet lawn and our private island. Clients are searching for unique and accessible locations, and want their events to be different and the best, so it is vital that the team has a firm understanding of their needs to offer suggestions and create tailor-made solutions.
Search our database of more than 2,700 industry companies
