Standing out
Post-sunset is a busy time and with so many outlets offering similar set-ups, it’s not easy to stand out from the crowd. From this perspective, outlets that are not trying to compete in the Arabic arena arguably have it easier. Roberto’s Targal sums it up best saying: “We are going to do what we do best, which is be ourselves.”
However, Mango Tree’s Rasolofonjoa, says it is necessary to offer variety: “Although a lot of people enjoy a traditional Arabic buffet, they also like variety over the course of the month – so it works well to offer something different.”
But how should the numerous outlets going down the traditional route compete?
Park Hyatt’s Gfrei says the answer lies with food “variety, quality and abundance.” When it comes to the late-night Suhour, traditional events can be given a twist via the extras available: “At Suhour, the guests are mainly there for entertainment and shisha,” Gfrei says.
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Sofitel’s Matar says Arabic sweets are a highly anticipated element of the menu, while L’Hotel-Bahrain’s Rugina advises chefs to be bold and try out new recipes.
Adaptation
The restrictions and different requirements of the month mean significant changes. When it comes to suppliers, bar orders certainly take a big hit – with opening hours limited and many operations closing for the duration.
The other issue outlets must adapt to is food wastage, a standard element of buffets, which are the most common form of F&B offering during the Holy Month.
Ritz-Carlton’s Green points out that live stations reduce the usual buffet wastage and simultaneously, they help to add a sense of drama to the proceedings overall. Others suggest closely monitoring consumption and gradually reducing the buffet refill during the evening.
But Rugina from L’Hotel-Bahrain says simply that “you can’t reduce this wastage.” “You can try to serve food on the buffet in small quantities and refill it as and when required; and you can assess daily reservations and prepare the quantity of food as required,” he says.
“But at the same time, it’s your responsibility to ensure there is enough food for any additional walk-ins.
“It’s not easy to predict – and there will always be waste at a buffet.”
The eid boom
As the Holy Month draws to a close, there are still more plans to be made.
“The last days of Ramadan are very quiet, as most people spend that time with their family at home,” says Park Hyatt’s Gfrei. “Then at Eid, it suddenly gets very busy again,” he adds.
But there are benefits to this particularly busy period. The build-up to the final busy weekend actually helps with the transition back to standard operating hours, says Mango Tree Qatar’s Rasolofonjoa.
“The rush during Eid puts the whole team back on track,” he asserts.
Make people happy
The key thing to remember, for Ramadan first-timers, is to be prepared.
“Be patient, flexible and prepared to listen to people who have been through Ramadan before and take their advice,” says Ritz-Carlton’s Green.
“More importantly, do your own research on Ramadan to understand it. Understanding and appreciating just 10% more about Ramadan will help you do 10% better,” adds Green.
L’Hotel-Bahrain’s Rugina says that studying the local market – and competition – can also give operators an edge.
“Take a good look at the competition and aim to create something unique,” she suggests. “And of course, make sure your budget covers not only your Ramadan plans but also the appropriate promotional measures,” she says.
Whatever an outlet’s plan ends up being, whether it’s to excel in the traditional Middle Eastern arena or make the most of its own particular international forte, the secret to Ramadan is to be ready; and of course to remember it is, above all, a season of celebration.
As Ritz-Carlton’s Green puts it so aptly: “Ramadan is less a money-making opportunity and more a time to make people happy.
“If I spend the whole Ramadan just breaking even but every guest is happy, then I consider it a successful event.”
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