Popal: From our research we know consumers and hoteliers in this segment look for consistently good quality, good service and an overall good experience, but they also seek a simple experience where they can save money. It is a mass-market product, but without the mass-market feel and offers trendy yet convenient options. Offering a food and beverage menu that is authentic and trendy, simple and, at the same time, cost-conscious, is a major balancing act for most hoteliers.
This is exactly what Nestlé Professional’s solutions aim to offer, from Nescafé machines that offer a high level of beverage customisation to stocks, sauces, bouillons, soups, seasonings and desserts that are highly versatile.
Mid-segment hotels do not necessarily have the expensive and complex structure to run a large staff organisation. Nestlé Professional’s products and machines are incredibly simple to operate and allow for full cost control.
What new products, offerings, has your company launched recently?
Deliano: Currently, DMK is launching its portfolio of Oldenburger grated and sliced cheeses especially targeting the horeca sector. This portfolio includes most, if not all, typical European cheeses like gouda, edam, emmental, cheddar and mozzarella.
Our mozzarella cheese is very popular and very much liked for pizzas as it has great application benefits such as melting and browning and, of course, the taste is very fresh and perfect for every type of pizza. The other varieties are best liked for a cheese buffet e.g. for breakfast and/or snacking.
Popal: One of the more recent launches in the region has been the Nescafé Milano machine solution that offers a premium coffee experience at the breakfast service or banqueting operation.
The new Nescafé Milano touchscreen technology allows for variety and customisation and, therefore, meets the needs of a broad consumer segment. At the same time, the machines are fast, simple to clean and maintain in less than five minutes a day, and provide online-connected data for full transparency of usage and operation.
Another exciting launch is ‘Chef’, which is able to perfectly suit hotels’ needs of delivering and enhancing authentic taste and high quality flavour, while saving labour time. ‘Chef’ stocks and sauces use the highest quality raw ingredients to deliver the most authentic flavours and aromas. They are versatile, yet guarantee a consistent taste, texture, and appearance time after time.
What other news would your company like to share?
Deliano: DMK is providing tailormade services to our clients. To assure this quality of service delivery, DMK is going to “get married” with Modern General Trade, a company with high expertise in distribution and services all over the United Arab Emirates. We have been working with them for more than 30 years with them in the UAE market.
This latest move is to secure and to provide the best services and business proposals available in our fields of operations. In addition, we are about to launch a Middle Eastern typical range of cheeses by Q3. We will keep you posted.
Popal: One critical area is the after-sales support to keep the operation running with a limited number of staff and skills on premises. We have an all-inclusive programme called ProCare Beverage Services that provides machine rental, technical service, delivery, and a call centre under one umbrella, without any extra charges. Our dedicated Nestlé certified technicians and service personnel cover almost every country in the entire Middle East under the same consistent ProCare service.
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