A Ramadan plan for restaurants

Sofitel's Marc Matar says while Ramadan is quieter, footfall can be boosted during Iftar and Suhour.

Cost concerns
There is no doubt that the loss of daytime business can affect an operation’s bottom line. As Sofitel’s Matar puts it, “for the hospitality industry, Ramadan is no ordinary time of year. It is a little bit quieter, there’s no doubt about that; however, for most F&B outlets, we can increase volume during Iftar time and Suhour time.”

Operators must accept it is inevitably going to be a less profitable month than usual, says Oana Rugina, director of operations from L’Hotel-Bahrain, particularly as many choose to spend time at home with family and friends.

“On top of that, as alcohol is not allowed, our bar remains closed – which obviously reduces takings,” he says.

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Others note that while business may decrease, limiting or even halting service during the day does see costing balance out, to an extent. Mango Tree, Doha is one outlet that opens solely in the evening.

“This means that we are saving on electricity, gas and also on labour costs,” explains Mango Tree’s Rasolofonjoa. “But realistically, we are looking at about half the usual footfall for the month.”

He also admits for a themed independent outlet, Ramadan holds other challenges.

“It is tricky when you have a speciality such as Thai food, to make up for the business lost during the day – but with that said, we do feel that it is a great opportunity to support the culture of the country.

“This means trying to come up with new ways to ensure locals enjoy our restaurant during the Holy Month.”

Early bird
For the F&B world, Ramadan means, above all, being prepared; something that starts months ahead of the event taking place.

“Our menu is done three months in advance – and one of the most important aspects is speaking to your suppliers, as they are also fasting and working reduced hours,” says Ritz-Carlton’s Green.

“Getting the stock in hand and confirmed in advance is vital for smooth operations during Ramadan,” he says.

The other side of the coin is promoting those plans.

Sofitel’s Matar says as soon as the property’s F&B set-up for the season was confirmed, the next step was to send the Ramadan promotion details to their main corporate and business contacts.

“After that, we focus our attention on decoration – following a contemporary theme to complement the new property.”

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