What are some challenges you face when it comes to American cuisine?
McKnight: There are no direct challenges when it comes to American cuisine, especially for Clinton Street Baking Company. We always strive to maintain strong consistency and stick to the brand secrets.
Jardella: Smoked meats are popular here in Dubai, but people might not understand the different types of hot smoking we do. Our brisket, for example, is smoked for up to 22 hours. This can be a challenge, so good organisation is key.
Zwar: The biggest challenge is actually finding the real ingredients. Sure there are plenty of pickles, ketchup and soft drinks but the real authentic ingredients for fusion cooking are hard to find, such as poblano chillies, proper steaks and locally sourced produce.
Lagrutta: At Ruth’s Chris we often receive feedback on the large portion size which are brand standard in keeping with the brand across the globe. The American portion sizes are big, they are good for family style sharing, but many of our European guests aren’t used to the portion size.
Anderson: There are many variables that come into play mirroring American cuisine in another country. The majority of products and ingredients used are imported from the US and several other countries to ensure that we use the freshest and best quality ingredients available. We have to have the same delicious taste, consistency and food quality that you’ll get in the US, Dubai or anywhere else.
Griffing: Defining it. A lot of people have their own take on what American food should be. America is a diverse mix of cultures that have integrated.
Is it easy to source the ingredients you need?
McKnight: Yes, we have no issue in sourcing the correct ingredients for all our recipes. The team is trained well and all the recipes and ingredients are checked on a daily basis.
Jardella: If you can source good quality US beef, then you’re halfway home! A lot of the ingredients I try to use are quite versatile within the market. Wood for smoking is a bit tricky as we use Mesquite wood shipped from the US but once a good amount of stock is in it’s clear sailing ahead.
Zwar: This can get tricky at times, as suppliers are not always honest, some will tell you it’s the real deal but from a different brand and there lies the problem. For Americans it’s all about the brand, even simple things like ketchup are available in hundreds of different brands but if you grew up in America and are familiar with a particular taste, it is what you would expect to have in an American restaurant.
Lagrutta: Unlike other steakhouse in the region, Ruth’s Chris only serves the top 2% hand-selected, Midwestern USDA prime beef. It is integral to the brand that the same steak that is served in Dubai, is the same juicy, tender steak guests eat in New York, New Orleans, Vegas or at any other Ruth’s Chris in the world.
Quality and consistency are the key ingredients of success that has made Ruth’s Chris the leading upscale steakhouse brand worldwide, and ensures that our guests return day after day and week after week for the perfect steak meal. Fortunately, we buy all our USDA prime directly from a Ruth’s Chris trusted supplier in the USA, so we have never had an issue in sourcing ingredients.
Anderson: Proper planning with suppliers is crucial. The buns, cheeses, ice cream, candies and the condiments. It’s all in the details.
Signature brands and products we use are imported specifically for us and they are not available in the markets or grocery stores which does make it a challenge!
Griffing: More or less yes. Sourcing and bringing ingredients in is easy. However, getting them at the right price is another issue.
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