What is the supply stream like?
OB: Our menus are always based on the French seasonal menu, so it is important that we are able to receive the right produce on time. It’s more convenient than some might think and through our contacts with suppliers, we can have access to all the desired fresh ingredients.
TR: We get great products out of France. The unfortunate thing in the region is that we import most of our products, but on the flipside it means we get real and authentic goods.
FGF: Finding the ingredients is not an obstacle compared to finding the right and desired quality. In our case we have chosen to import several ingredients from France in order to match the exact same taste.
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What are the biggest challenges you come across?
OC: To get the right product at the right time and the right price. With proper planning, we can make orders at the right season for efficiency and get the product on time.
Renaud Marchand, Middle East Zone director for Evian, Volvic Export of Danone: It is a competitive region, particularly in the UAE, which has an economically dynamic market. For a water brand, the market can seem crowded but there is a clear difference between Evian and Badoit and other bottled brands. What is key to the industry and us, is to provide a fresh and continuous supply of products that have the same quality as when bottled from the source.
FGF: As a new restaurant our biggest challenge would simply be awareness. We need to let consumers know about our originality and what we serve in our restaurant.
OB: Price can be challenging due to transportation of produce from Europe, however the market price is well-balanced.
What’s the competition like among French restaurants?
OB: The competition is quite big, but that’s not necessarily a bad thing. It is in my opinion good for guests to have choice so they can acquire a varied palette for comparison. It is only by having something to compare yourself against that you can really grow and maintain high standards and that is important for French cuisine to evolve in Dubai.
SN: The secret behind being at the top of your competitive set is a combination of food authenticity, staff training, consistency, quality of service and marketing efforts.
What's the competition like among suppliers?
RM: There are many types of ingredients originating from France available here, all offering something unique to the Middle Eastern customer. Although our products may differ, in my opinion we all share a common approach encouraging French gastronomy to flourish in the region, promoting French savoir faire and excellence.
Does the future look French?
RM: I feel optimistic about the future for French suppliers in the Middle East. The UAE in particular boasts a dynamic hospitality industry, which is greatly appreciated by residents and tourists alike who have an interest in high quality ingredients and fine dining.
SN: The future of French cuisine within this region can look bright if dishes are authentic and not too expensive. A French restaurant should have its own story to tell and a bit of French moral.
TR: I think we will definitely see the continued expansion of casual French dining restaurants, within the region with the occasional high-end-fine dining restaurant here and there. I predict bakeries will continue to pop-up, but it’s very likely there will be larger chains and corporation driving the expansions.
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