How will this affect the role of the sommelier?
SL: It doesn’t take it away from the staff, it helps them in their jobs. Everything we do we have to get the customer feedback before we really commit to it so we’re doing it in Doha now and I’m sure the younger generation love it.
Do you see all restaurant menus becoming digitalised in the future?
AJ: It just depends on the concept – there are some concepts for which digital menus will never work, others lend themselves well to it. At the moment we’re going to trial the wine and beverage menu, and then we might start extending it.
And finally, what are emerging as the most popular restaurant concepts and cuisines in the region?
JMD: Because of the economic challenges and the fact that people are trying to find reassurance in food concepts, the sharing concept is very popular. It brings a familiar feeling where everyone’s united around the table. People are much more knowledgeable about what they want and they’re price conscious. They’re demanding respect but we’re getting away from a sense of formality.
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In the UAE, particularly in Dubai, the market is getting very mature in terms of the restaurant experience – not just the food but the service, the design and all the different elements that create it.
People are looking for a restaurant experience where a manager can take full ownership, the staff can recognise you, make you feel welcome and offer you food that is identifiable, simple and good value for money.
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