The trio of wagyu beef at The Rib Room, Jumeirah Emirates Towers — which has recently undergone a menu change. The trio of wagyu beef at The Rib Room, Jumeirah Emirates Towers — which has recently undergone a menu change.

What challenges are faced by steakhouses in the region?
AG: Most guests request their meat to be well-done. It is a shame, because fully cooked meat loses a bit of its original tenderness. Nevertheless, the mindset is slowly but surely changing and guests are keener to try less cooked meats. Competition is definitely another challenge to keep in mind.

LV: The main challenge faced by steakhouses in Dubai is competition. There are many quality steakhouses out there fighting for the same business.

GR: Competition is definitely challenging, and is heating up. I welcome the challenge, though, as it pushes me and my team to focus on innovation and to further develop the concept of the restaurant always ensuring the quality of food is superb.

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MG: The main challenge is competition with other steakhouses. We have to maintain our budgeted costs, market our business, bring in new customers and develop a repeat clientele.

MK: Rising demand for high calibre steaks inevitably affects the price. Supply can be a challenge — meat from all over the world is routed to the US during BBQ season, which limits our supply in the region. Another challenge comes from regional laws restricting the import of meat from a few sources. This results in heavy demand for a certain brand or from targeted suppliers in specific countries.

AB: Suppliers are very cautious about their shrink and waste. Hence orders have to be pre-committed, and purchased before the meat arrives. From the restaurant’s point of view, this commits capital and increases risk.

Are there any trends you can see emerging when it comes to steaks and grilling?
AG: Every steakhouse is pretty much doing similar things in terms of their menus. We are trying to break that trend by promoting a sharing concept.

LV: I believe that chefs will start to expand their menus and look into secondary cuts such as rump, oyster blade, and flank. These cuts are perfect for lunch menus.

GR: Sustainability is a major trend, as is bringing back the natural flavour of meat without disguising it.

MG: Organic and grass-fed steaks are in trend. Less fuss, small plates and greater choice is what the menus are all about.

MK: The most recent trend, I would say, is serving ‘top-notch’ steak. This means that all restaurants are striving to serve the most exquisite steak in town.

AB: The trend will be focusing on cheap cuts, and optimising the full yield of the carcass.