GRIF 2018 has partnered with Palazzo Versace Dubai to host its fifth edition. Jimmy Lopez, Executive Assistant Manager at Palazzo Versace Dubai, shares his thoughts on a few of the key issues that will be discussed during GRIF 2018:
What do you forecast will be the biggest disruptor to the restaurant industry in 2018, and why?
Managing people’s perception about VAT will be one of our biggest challenges in 2018. Diners have become more cost-conscious, so we have to keep the industry innovative and exciting to be able to achieve a good footfall. People are looking for substance and value over a specific cuisine or style. In addition to all these, the old fashioned tableside service will make a big comeback in 2018. Customers seek interaction and they want to be involved and present throughout the dining experience. Also, food delivery will continue to grow at a fast pace.
What can GRIF delegates expect to learn from you during your session at GRIF?
Bringing top restaurateurs and their concepts to Enigma has been a great experience and I cannot wait to share some insights of operating the highest level of dining in Dubai with the GRIF delegates. Also, working closely with Quincy Jones’ team in running Q’s Bar and Lounge – one of Dubai’s best live music venues — could be a good example of a successful business model that brings together the elements customers are looking for nowadays: good food and a great night out with world-class music.
What are the key trends and issues that you expect to be debated at GRIF 2018?
I’d love to hear about how technology will continue to impact the F&B industry in 2018, along with the popularity rise of food-delivery apps. We are all looking for convenience and I strongly believe that food delivery will have a good share of the business. However, will we be able to achieve a balance between delivery and the dine-in food presentation and quality?
Another trending topic amongst food and beverage professionals is how to manage the shortage of talent. With the inconsistency of business volume, it is commercially challenging to keep permanent staff members. Hence, sometimes companies resort to casual staff to fill in whenever the business requires additional staffing. However, their skills and dedication cannot possibly match that of the in-house service teams. So the development plans and the training courses for this talent is yet another headline we all should think about this year.
The rise or the disappearance of the social influencers and internet foodies could be another subject line to be added to this year’s forum.
| Advertisement |