TOP 10 headlines from the Caterer Conference 2012

Hotelier Middle East Staff, April 1st, 2012

The first Caterer Middle East Food and Business took place on March 19, attracting more than 200 F&B professionals from the region.

Here are 10 of the top news bites from the event:

1. Naim Maddad, hospitality specialist for Ròya International said the trend of celebrity chefs attracting guests is dying, as “they don’t particularly care who is in the back as long as they deliver”.

2. Markus Thesleff, co-founder of Okku Luxury Japanese Lounge and Restaurant warned to never build a business around one chef. If he goes crazy, “the whole business is dead.”

3. Discounting was condemned by panellists. Ryan Hattingh, international operations director at Gaucho called it a “long and slippery slope”.

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4. Duncan Fraser-Smith, director of food and beverage, Middle East and Africa for IHG, announced that the owner of Crowne Plaza Sheikh Zayed Road, Pearl Azure, is planning on revamping the entire site.

5. John Cordeaux, exec chef at Fairmont Palm Jumeirah, said he doesn’t always hire on ability, but “those who are excited and motivated”.

6. FoodFund International is to open two new brands in Dubai within nine months, said Joseph Chalfoun, area general manager – Eat Greek and franchiseable concept Ribs & Burgers.

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7. Food safety training in restaurants should be altered, said Dr Rafiq Al Khatib, founder of RMK The Experts. The most efficient way is for one kitchen chef to attend classes and pass on their knowledge to others.

8. Gus Moustakas, executive chef at Grand Millennium Al Wahda, said restaurants should be buying produce from more local sources, as long as they involve their HACCP supplier too.

9. Mark Patten, vice president culinary at Atlantis The Palm said it is vital for him, and others, to understand how young employees think.

10. Marco Aveta, director of operations, Radisson Blu Hotel, Abu Dhabi Yas Island, said that hotels shouldn’t worry about TripAdvisor reviews“as long as there is nothing to hide”.