Comment: It's time to take business more seriously

I am truly proud to be in the food and beverage industry in this part of the world. I believe we have the ability to shape and direct the evolution and creativity of F&B in the global marketplace and eventually have more than just two restaurants on the San Pellegrino Top 100 each year.

This, above all, takes dedication, passion, drive and integrity.

I truly believe that most operators get into the business of F&B to actually make a difference and produce something that is the best it can possibly be, providing inspiration for the outlet’s colleagues and guests alike.

It saddens me then to have to bring up the elephant in the room, which is the few who come into the market and do not understand how, let alone why, we work to deliver great hospitality.

I have mentioned previously in my Caterer column that there are two types of F&B operators. There are those that want to open a business to make a difference and be successful, and we are fortunate to be surrounded by such talented and enigmatic people, as recognised at last month’s Caterer Middle East Awards.

On the other hand, there are those who like the idea of operating food and beverage outlets, perhaps for ‘halo’ or ego reasons. No matter what, their approach to setting up these operations should be the same: to create a successful business based on integrity and authenticity, something that is truly set up for success. Unfortunately, many times it isn’t.

Over the last couple of months, I have unfortunately come across several entities that do not understand the founding premise of the word hospitality. They are not setting their business up for success nor are they leading by example in the way they interact with the hospitality community as a whole. In short, their motivation and interest is basically running against the betterment and growth of this industry — something which I am extremely passionate about.

When I start receiving phone calls from talented industry professionals who have been promised the world to leave their existing operation and join a new venture, only to find that by the third month they are still waiting for their first month’s salary, this disturbs me.

I hear similar stories from vendors and suppliers, who are always on hand to support our business and, yet, some of the ways they are being treated, misrepresented and ultimately duped is shameful. Honestly, what are we doing? I know that I am addressing the minority here but I believe that we are only as strong as our weakest representation of food and beverage on a global scale. Success in our industry comes down to those relationships that we foster, nurse and support. Our reputations in the industry depend on the two key principles of authenticity and integrity. If we truly want to be a global leader then these values must be maintained as a minimum standard across our operations.

In closing I will just say this: you may want to be in the food and beverage business, but if you cannot abide by the above key principles, no matter how much resource you claim to have, it is better not to participate and leave the space for those who can, and do, succeed.

Duncan Fraser-Smith is the founder of The Cutting Edge Agency, which develops and creates of benchmark F&B concepts through conceptualisation and training, as well as sourcing and partnering with international brands and high profile chefs to successfully establish their presence in the Middle East. Visit www.thecuttingedgeagency.com for more information.