A growing market
Desserts already deliver a significant part of the overall F&B revenue: Radisson Blu Hotel Dubai Deira Creek reports that on average desserts contribute up to six percent across its different restaurant concepts, while at Kempinski Hotel Ajman, desserts contribute around 15 percent. Industry-wide, sales are set to grow with the emergence of luxury dedicated dessert outlets – a trend that has not gone unnoticed by the region’s suppliers.
“Certainly individual and upscale desserts are now in the spotlight,” confirms Love and Quiches Desserts vice president, Michael Goldstein. “And we’ve seen the popularity of products like macaroons increase tremendously through the region’s gourmet shops and patisseries.”
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Similarly, Heidi Chef Solutions general manager, Brian Ballinger has noticed that growth in the market has diversified away from restaurant outlets.
“The demand for our products is mainly hotels and supermarkets but we are starting to see a lot more interest from coffee shops and the QSR (quick service restaurant) segment,” he says. “I think that the Middle East market is continually developing, and with such a diverse customer base I think it is inevitable that more manufacturers will enter the market using local ingredients and flavours. In turn, this will drive future demand.”
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