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.

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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”.