Rixos Bab Al Bahr offers an all-inclusive concept to its guests, and places importance on preventing excessive food wastage. The director of F&B and executive culinary chef weigh in on the new property's offerings
What is unique about the hotel’s F&B?
Hichem Benamor, director of F&B says Rixos Bab Al Bahr is the first all-inclusive concept in the region, with 14 restaurants and bars. Lalezar and Seven Heights serve Turkish food. Aja restaurant has flavours from China, Japan, and Thailand. L’olivo Restaurant serves authentic Italian. Fish Bone is a seafood restaurant, and Meat Point is a true South American Grill venue.
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Ismail Alcay, executive culinary chef says the diversity of speciality restaurants including Turkish, Italian, South American grill, Asian, seafood and light meal casual dining. Our restaurants and bars are very individualistic in terms of menu and the décor of each one of them is very characteristic of the cuisine and beverage service for that outlet.
Biggest challenges you face?
Hichem Benamor, director of F&B says one of the biggest challenges is to ensure that no excess food is wasted at any of the 14 F&B outlets. Rixos Bab Hichem Benamor, director of F&B says Al Bahr is taking steps to avoid any surplus of food, and recycle more by developing action plans that review stock and inventory pre-purchase, which in turn will slowly allow them to minimise the margin of error. In addition the hotel is looking to team up with charity organisations that can collect all excess food on a daily basis to contribute to the needy.
Ismail Alcay, executive culinary chef says the diversity of the guest profile is immense. Each guest type has specific culinary needs that we have to cater to, at the same time maintaining the highest standard of quality and services. This can be a bit of a challenge at times, but nonetheless an exciting and great learning experience. We were anticipating this and hence, we prepared ourselves by having on-board team members from diverse nationalities to make guest interaction and satisfaction more interpersonal and extremely satisfactory.
How do you ensure the outlets are profitable, especially with the all-inclusive concept?
Hichem Benamor, director of F&B says to begin with, we diligently work towards minimising wastage. As mentioned earlier, we review the inventory and stock with strict cost control measures. When the expense is taken care of, the profitability falls in line by itself.
Ismail Alcay, executive culinary chef says considering the ‘all-inclusive’ nature of the resort, we have to be very focused on cost control and the menu. Taking regular stock of the inventory, procurement of products, promoting local produce, and minimising wastage are all taken in to consideration.
What does the future for the hotel’s F&B look like?
Hichem Benamor, director of F&B says Rixos Bab Al Bahr’s approach in introducing the all-inclusive concept has proved to be a great success, which has encouraged the property to invest in opening another outlet. The expansion plan for the property includes another all-day-dining restaurant lining an all new ‘adult only’ outdoor swimming pool.
Ismail Alcay, executive culinary chef says the F&B has contributed immensely to the grand success of Rixos Bab Al Bahr. This has encouraged the management to add another all-day-dining restaurant to the resort. This would bring in a new dimension to the culinary experience at the resort, and we are looking forward to it.
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