Ayoub: The general health trend among consumers has certainly prompted the region’s chefs and restaurants to introduce diversified Lebanese dishes into their menus

Antoun: Health is the biggest current trend in MENA cuisine but importantly alongside this, customers want fast food at a reasonable price. In order to meet the demands of market trends we have also developed light options and a vegan menu.

Are there any challenges you face in offering MENA cuisine?

Ayoub: The high level of competition, the many different price points and the array of cuisine on offer currently in Dubai is a big challenge especially when it comes to MENA cuisine — considered the ‘local’ food in Dubai.

Van Rooyen: Competition is inevitably one of the biggest challenges. What we find tricky is that our Dubai residents have a tendency to stick to classic and familiar dishes but at the same time enjoy a modern twist on the classics. Sometimes, finding the perfect balance between having both (or sometimes all) the options on your menu becomes challenging.

Antoun: Attracting millennials is a huge challenge, but can also be the key to standing out from the competition. To align with trends and modern demands as a company we cannot be afraid to adapt and move with the market, but we must ensure that at the same time we stay true to our core brand values. Lebanese is not a fad, it’s not going anywhere, so the challenge lies in recognising opportunities and having the team and structure in place to take advantage of these in order stand out from the competition.

How’s the supply stream?

Ayoub: Today in Dubai, anything is possible. We can source all our ingredients from different suppliers to ensure we have authentic products and dishes on the menu. The only challenge can be high prices of imported items but we feel it is important to remain true to the dishes we serve.

Van Rooyen: Owing to the plentiful variety from the Middle East, we have got so much to choose from. Lately, a lot of localising is taking place where supplies are more available — leaning towards organic — as opposed to imported products.

Eftaiha: We find it easy to source our ingredients, as our supply stream is well established. We need fantastic quality ingredients to meet our own high standards, so we work with a top-notch supplier that understands our requirements and consistently delivers great produce.

Antoun: We rely on both national and international supply chains which offer a range of changing challenges from timing to availability of certain produce. We also try to combat any issues by working closely with our current suppliers — as well as constantly scanning the marketplace for better quality, and if possible, local ingredients.

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