Planning ahead
It seems supply issues are no longer a big issue in Jordan either: “I never felt there was a shortage of equipment or produce here,” says Gusching. “Everything comes into Amman once a week and we order everything accordingly. If you need something quickly it could be a problem, especially as Aqaba is four hours drive from Amman, but you just need time, good planning and good contacts.
“If we change the menu for example, and I want some foie gras and I can’t find it, I give a call to other chefs and see if they have anything. If I change the menu for the new season I have to check stock and supply first. I just need more than one week.”
Say hello to 2012
So with savvy, well organised F&B experts, an interested ruler, and a new Academy that’s looking to inject talented new culinary professionals into the market, it seems like Jordan is ready to take the challenge of 2012 head on. And there’s no one more excited about the future than Ed Munter, director of food and beverage at the Amman Marriott Hotel.
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“The F&B business at the hotel has been affected by the unrest in the Middle East, however, everyone in the market understands that this is only a temporary set-back and the market will eventually not only recover, but resume an extremely progressive growth in the near future, he says.
“In order for us to be prepared for this, all of the restaurant concepts have been refocused to reflect their proper brand positioning and authenticity – what we call ‘concept integrity’ in the business. We have much, much more on the drawing board for 2012 too. The outlook for the F&B industry is as exciting as it is strong.”
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