The Holy Month can be a lot to handle – for seasoned operators and new outlets alike. Here, Lucy Taylor brings you a strategic guide to handling F&B operations successfully this Ramadan
Ramadan is a time of celebration and charity in the Muslim world – but it’s also a period when food and drink have special significance.
With fasting practiced in daylight hours, and special fast-breaking meals to cater to, it can be quite an overwhelming and challenging time for those in the F&B industry; particularly for new staff and new outlets to the region.
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From competing with other outlets to handling the altered logistics of the season, there are a host of Ramadan requisites to remember – as industry stalwarts are happy to explain.
The total experience
Thanks to the established international hospitality industry in the Middle East and indeed across the Islamic world, there is a wealth of F&B experience to draw on for those unfamiliar with the Holy Month.
Ritz-Carlton Doha executive chef Richard Green explains: “The first time I organised a Ramadan tent in Saudi Arabia, I had to rely on the people around me.
“Now that this is my fifth Ramadan – I know what to do and not do, and I can pass that experience on.”
The starting point for any team must be understanding both the cultural and religious significance of the holiday,” he says.
“A team needs to have a good understanding of what Ramadan is, what it stands for and the cycles of breaking the fast,” explains Green. “When dealing with the sensitivity of the season, you must truly understand it – what the Holy Month means, and the reasons behind the restrictions.”
At Roberto’s, in Dubai International Financial Centre, restaurant manager Mustafa Targal agrees the most important thing is to be “mindful and respectful of the Holy Month and the significance it has for Muslims in Dubai and around the world.”
After that essential base is covered, it’s time to consider the details that ensure operations continue to run smoothly.
Park Hyatt Dubai director of F&B Hans Gfrei notes: “The workload is concentrated in a few hours, compared to the daytime which is very quiet during Ramadan; mainly just in-house guests and tourists. It’s very important to monitor staff efficiently during this period, keeping in mind that only limited working hours are permitted,” he adds.
Sofitel Abu Dhabi director of F&B Marc Matar adds that maintaining the quality of service is another “essential ingredient in a hotel’s ability to maintain profitability and continued success,” during the Holy Month.
Josvah Rasolofonjoa, restaurant manager, Mango Tree, Qatar adds that it is equally important to cater to the tastes of the non-fasting as well as those fasting.
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