However, Motorgoa Heathcliff, bar manager of 360, Jumeirah Beach Hotel believes that people still want the high-end concepts and it’s more about creating the right atmosphere to cater to the client’s expectations.
“Every year people are coming with new ideas, new concepts, and it is what our demanding guests in Dubai need. It’s important sometimes to have consistency and offer the right experience to your customers from the moment they come inside the place until they leave.
Ghazi Azzabi, general manager of Fine Dining Ltd, which manages concepts like Ruth’s Chris Steakhouse, agreed with Heathcliff, saying: I think in general the Dubai crowd is a very discerning crowd and most of us here come from at least one other country. So the moment they land here, they exposed to new cultures and new ways of dining and a new lifestyle.”
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“I think you always have to keep an eye open in the market to make sure you’re tapping it but in trying to meet that market you have to be careful not to dilute your brand or your product,” he warned.
Azzabi also stressed that while brands and concepts are important, the people and team are vital to the success of an outlet.
“The hospitality business in general, regardless of the brand is about people. It’s the people that make the event happen, the people that make the service happen and it’s the people that make the experience that makes people come back and that’s the most important point. So regardless of what the brand is and what sort of market segment you’re looking at, I think it’s always the people that make it happen and it’s very important to have the team to do it,” he stressed.
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