A boost in standards and innovative concepts in the region, more opportunity to be innovative and experience managing rising food costs has boosted morale and brightened the outlook of chefs on the industry…

We had a huge response to the Caterer Middle East Head Chef Survey 2012, with almost 100 chefs from across the region giving their opinions.

The survey, which was conducted over the course of six weeks on Caterer’s online home, www.hoteliermiddleeast.com, was designed to give executive chefs a voice while addressing market trends, investigating industry progress and anticipating next year’s F&B challenges.

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We reveal the findings here and paint a clearer picture of the issues, challenges and opportunities that are affecting them today.

Positive findings
This is the third head chef survey Caterer Middle East has conducted, and comparing and contrasting results gives an incredible insight into how much the industry has changed in that time.

The most dramatic finding of the survey, as well as the most uplifting, was that more of you than ever before agree the Middle East has become a culinary hub worthy of international attention.

A whopping 72.7% of respondents to the survey said that it was, which is an increase of 8.1% from 2011 where only 67.2% of you agreed; and in 2010 just 63.8% admitted the region was offering concepts with international standards.

It seems this hike in standards is something that diners have noticed too, and it has been reflected in their spend.

13.7% of chefs admitted that in 2012, diners in their restaurants spent on average a massive US $1,000 a head. Our survey revealed that in 2011 just 8.8% of respondents saw that spend per head, and in 2010, just 5.8%.

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