Smaller serving dishes in buffets means less wastage, believes Chong Yoong Kiong, executive chef at Bushra by Bushido, in Bahrain.
During Ramadan, the Dubai Municipality launched a campaign to collect excess food to distribute it to those in need. Called the Hifz Al Ni’am (value the blessings) project, which was launched in 2008, the municipality partnered with local charities to reduce food wastage and help those who needed it.
The Al Bustan Rotana regularly participates in this initiative, and cluster general manager Hussein Hachem told Caterer Middle East that food wastage increase is a general trend during the holy month across all food-related businesses including hotels.
He pointed out that the Rotana hotels have managed to overcome this problem through calculated strategies. Hachem explained how the F&B division decides how much food to create for iftar buffets: “This balance is brought about by extensive experience and knowing our iftar market. We know the days where food should be plenty based on previous trends and careful studies. We also look at our bookings and occupancy levels and our methods have been effective.”
| Advertisement |
The hotel’s kitchen team is briefed as well, according to Hachem, but he says the only challenge is the food portion taken by guests that is left unconsumed. “Leftovers in that case certainly go to the garbage,” he added. In this case, improving customer awareness on the matter is important.
Article continues on the following page...
Search our database of more than 2,700 industry companies
