Industry leaders took to the stage to discuss the major issues of the moment in front of a roomful of operators.
PANEL 2: 2.30PM
Working with Suppliers
Working with suppliers to assure a mutually beneficial relationship is regularly mentioned as a key challenge to running an efficient business, and the nightlife industry is no different. The relevance of sourcing niche products was one of the aspects of that relationship discussed in the session moderated by Gates Hospitality CEO Naim Maadad.
Jean Marc Vettesi, director of beverage at Atlantis The Palm, said that no bar should run out of product. “The key to overcoming shortages is forecasting. We have enough tools in hospitality to project, and we know about distance and shipment times. So you should not be out of stock.”
But Karan Awtani, director of the Nippon Bottle Factory, said that for some niche products, because the Middle East is a relatively small market for brand owners, “it’s often the first to fall off the shelf when they move allocation around”.
Marcel Haddad, bar manager at Vida Hotels & Resorts suggested that niche products should comprise no more than 5% of a bar’s range. And he warned against the temptation for bars to stock every new product introduced to the market. “Whatever they bring in now it will be found everywhere in Dubai. There’s a sense that you need to have everything that’s available.”
Awtani agreed: “Niche products can be important to set you apart, but you need to select products people know about. It can be amazing, but if the entry level price is at a level where people will not experiment… it will just sit on the shelf.”
He also advised bar managers to be careful that their drinks list does not become so big that they cannot control what they want to sell for their business.
Awtani added: “Niche products can be good for PR, but you need ‘pillars’ on your menu to drive daily and weekly sales volumes.”
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