Qatar’s food and beverage sector was described as existing in a ‘constant state of evolution’ where change is the driver behind success, by Hilton Doha general manager Adham El Sebaey during a panel discussion at Qatar Hospitality Summit 2016.
“Everything is changing in Qatar, so we have to study the market. Adapting to change is key. Everything is evolving, so we need to see what the market needs and work to supply the demand,” said El Sebaey.
The comments were made during a panel discussion entitled ‘Qatar’s food and beverage evolution’ in which three Doha based hotel general managers and one F&B manager analysed market demands, culinary innovation and the importance of building loyalty.
”Millennials want to identify with brands – this applies to food and beverage too, building a reputation in the market includes developing this feeling of belonging in your guests,” said InterContinental Doha the City & InterContinental Residence Suites Doha the City general manager Pascal Eggerstedt.
“Changing concepts is important too, every three months think about changing the menu – this is very important. Live cooking stations are very good too –millennials will want to know what’s going into their food and how it is cooked,” said Eman Abela executive assistant manager F&B Simaisma A Murwab.
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Elements Four Seasons Doha general manager Frances Robinson suggested that it doesn’t matter if the outlet is a well-known brand or local independent – meeting customer needs is the same, what matters most is observing the market and giving the customers what they want.
Speaking of the need to refresh a restaurant, Elements Four Seasons Doha general manager Frances Robinson said: “If you keep the energy and maintain quality an outlet can last long-term, be willing to evolve, change the menu, change the goals, and you will last”.
He added: “What you think is right isn’t always right – the customer knows what is right – you have to learn to listen.”
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