Executive chef Erwan Laurenceau believes there is opportunity for more international culinary concepts in Cairo
Research from Euromonitor International has revealed that the F&B sector in Egypt is dominated by cafes and fast food outlets, of which 97% are independent operations. Similarly, 80% of Egypt’s full-service restaurants are also independent.
“The recent unrest has dented leisure business, so all F&B venues are currently highly dependent on local clientele,” Sofitel Cairo El Gezirah general manager, Bastien Blanc, told Caterer Middle East. “Therefore new brands have to consider local tastes.
“I think international investors should currently be looking at mass market products that are affordable and offer international standards in terms of quality and hygiene. Cairo’s residents are more interested in having a nice place to meet friends and talk politics rather than high-end gastronomy.”
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Erwan Laurenceau, First Residence executive chef at the Four Seasons Hotel Cairo, admitted: “The market is starting to show a preference for lounge-style or café-style restaurants. For example, the French chain, Paul, recently opened in Cairo and is enjoying a very positive reception which is an encouraging sign for other brands looking to enter the market.
“There is a growing appreciation for international culinary concepts and a forward-looking mentality among both industry professionals and consumers, which is contributing to the development of the local dining scene and which presents new market opportunities.”
You can find out more about Cairo’s F&B sector in the December 2011 issue of Caterer Middle East magazine
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