The Caterer Middle East team has been stolidly walking the beat of new F&B outlets over the last year. We noticed a few bandwagons being jumped on, with a view to certain movements continuing well into 2015.
Casual is the latest buzzword, but it’s not just about dining style and service, it’s the uniforms as well! We’re seeing a lot more t-shirts, jeans, sneakers - compared to the formal trousers and shirts, and polished shoes.
The FOH at Tom & Serg wear shorts, those at Scene Dubai have colourful sneakers, and the team at the newly opened Japanese restaurant Atisuto have bright and quirky tees in their wardrobe. It’s all about comfort, both for the staff as well as the diners. We’re loving this trend, long may it continue.
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It was mentioned briefly in the last letter, but, it’s got to be said again: food trucks. Everyone and their brother has these, or is in the process of buying one.
Such was the glee of one intrepid restaurateur and entrepreneur, that he sent me a Whatsapp message with a photo of a food truck saying: “I just ordered one of these!” Brands like Salt, The Food Truck (currently with the burger concept ‘Jake’s’), Ghaf Kitchen, and Meylaas are out on the streets, and it’s a great sign of innovation. Just a year ago, these would have been unthinkable with the extremely strict laws on food safety, but people are coming up with innovative solutions.
Even the tourism authorities are pushing for this development, with food trucks an important part in the upcoming Dubai Food Festival and Abu Dhabi Food Festival. A worry however - will this be like the churrascaria trend from 2013, where everyone was trying to cash in? We shall keep our eyes on this.
Design is another area to consider, with everyone describing their interiors and brand as ‘unique’ (we hate that word, PR folk!) but there’s another word for what’s sweeping this region: industrial. While it’s commendable that we are moving away from the formal five-star dining staid style, it’s interesting, albeit slightly repetitive, to see places opening with visible fittings, graffiti on the wall, open warehouse spaces, and more.
The word ‘sustainable’ is probably one of the most over-used words in 2014 and is set to be omnipresent in 2015 as well. Gourmet stores touting their ‘organic and sustainable’ wares, and restaurants revealing what their contribution to the concept is, are on a meteoric rise. The hope is that none of these are pure lip-service, and strides are definitely being made towards outlets that give back, as much as or more than they take from nature.
What developments do you think will come into their own over the next 12 months? I’d love to hear the industry’s thoughts. Happy New Year everyone!
Devina Divecha
Senior Editor — Hospitality Group
Email: devina.divecha@itp.com
Twitter/Instagram: CatererME
Facebook: CatererMiddleEast
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