Dubai bartenders seek flair breakthrough
Taking part…
• Crowne Plaza Dubai bars manager Karim Kahawaty
• Focus Brands brand ambassador Ulric Nijs
• LeftBank – Souk Al Bahar bar supervisor Afzal Kaba
• Cabana and Barca.Club outlet manager Angus McGregor
How do you feel UAE’s flair scene compares to the rest of the world, and why do you think this is?
Karim Kahawaty: we are behind but not too far; the talent is there but we need a trusty and effective association to follow up and develop, organize and motivate the bartenders here, as well the sport of flair itself.
Ulric Nijs: The key issue here is the duopoly in alcohol distribution. It hinders rather than helps develop the bartending scene.
In spite of Dubai’s massive public exposure, the bartending scene is still lagging seriously behind; I usually estimate anything from a three- to five-year delays compared to other international scenes such as Las Vegas, Sydney or London.
The other factor is that there is very little new blood coming into the market. Bartenders just move from one hotel to another, and the new comers are usually untrained due to cut-backs to hotel staffing budgets.
Afzal Kaba: Flair is not that big a thing in UAE, primarily because of the lack of competitions to date.
Angus McGregor: I think the flair scene in Dubai, like the bar scene in general, has a long way to go before it gets on par with the rest of the world. It’s great though to see guys taking such an active interest in pushing it. Mastah (Dubai’s first officially-recognised bartenders association) has certainly stepped up to promote flair, which can only be a positive thing in the long term.
I really hope more brands get involved in its promotion too and that we see a link in between good flair and good mixology to encourage bartenders to develop all of their game, not just part of it.
What are the major challenges facing the flair industry in the UAE?
Kahawaty: It needs a proper image and maybe some kind of promotional demonstration for the region’s hotel management, so they can understand the concept and then submit the idea to their properties to consider how it might be implemented.
Nijs: As well as the problems we have just mentioned, there is also a lack of understanding from the consumers’ side. Having said that, while there is quite an anti-flair movement in the rest of the world, Dubai and Eastern Europe seem to be the only place I have visited recently that still pay attention to this craft.
Kaba: I personally find that top management is always against flair, but other challenges in this region are a lack of available training and the previous absence of a flair competition.
McGregor: I think like anywhere its simply general acceptance. Lots of the operators are fully GP-driven, so anything that involves risk of spillage or breakage is almost instantly a no-no!
They have to look past the accounts and see the draw factor of something like this. Not only that, but they have to allow some creative freedom to their staff. Too many places have this entire ‘follow the company ethos or nothing else’ policy, basically asking their staff to be puppets rather than individuals and entertainers.
They need to appreciate the fact that, if managed in the correct way, staff can bring a lot more to the table which ultimately is beneficial to the outlet – but to achieve this, they must be allowed the freedom to get there.
Why do you think flair is an important component of today’s bar industry?
Kahawaty: Of course it depends of the concept, but in my opinion as a barmanager and flair bartender, night clubs or clubs or lounge bars without any action just look dead.
And guests enjoy entertainment - they like to see showmanship.
Nijs: It is a way to mark an accomplishment in the profession, one of the ways to clearly set the difference between a ‘barman’ and a ‘bartender’. It highlights your development within the industry – along with a couple of other types of events. Today’s bartender must be able to mix, to flair, to make coffee and to know about his spirits. Usually, flairing is the first stage of developing a bartender.
Kaba: It attracts the crowd at the bar to drink more as well, and can encourage them to try products which perhaps don’t usually sell that well.
McGregor: I think, as a number of people have said before, that people are always looking for something different and a little more interesting. Flair is one of those things that is great entertainment and which creates an attraction within itself. If it’s done right, it can be a huge crowd-puller - however if it’s done badly it can really annoy the guests, not to mention managers and people concerned with your GP’s.
I don’t think flair is the only element of the bar industry that we should be focusing on, far from it, but if a bartender can mix properly and has flair as another string to their bow then more power to them. Why not show what you can do!
What do you think would encourage hotels to include a flair experience in some capacity in their bars?
Kahawaty: Guest always need entertainment, plus flair will increase guest spending because it will incite them to stay there and try more new things - but over all it should of course always be conducted in a proper, organised, responsible manner.
Nijs: First, they would need to set their bars up properly. As an external consultant, I have often had operators coming up to me and say ‘I want flair in my bar’, however the basic understanding of the dynamics behind this skills are completely lacking.
Bartenders also have to make a point that spillage is not acceptable, and flairing does not entail wastage - a key issue for hotels, as most are looking at lowering their beverage cost.
Kaba: More flair competitions would be good – and I think we’re making a start this year, with the re-launch of the competition at Apres in Dubai.
McGregor: Proper training would be a start, to show them that flair is not just randomly throwing bottles about the place and hoping for the best. I think ignorance of what proper flair is remains a problem, but I think if we are fair we are partly to blame for that. As much as watching well-trained guys go at it behind a bar is great, how many times have you seen guys who have no clue also trying to flair? The end result is disaster. If we want flair to grow here, bartenders need to learn in the correct environment and then only bring it to work when they are ready and able to do so.
How do you think the region can get on the world map with regards to flair bartending?
Kahawaty: We need a good flair community to be set up, which allows us to train, demonstrate our skills to the hotel bars and clubs, support each other via monthly meetings and competitions – really just support the industry.
Nijs: It will follow an organic growth and get there eventually. The fact that more and more bartenders from Dubai are getting into overseas competitions will speed up this growth.
Kaba: The region needs to organise more flair comps and attract international flair bartenders to come here.
McGregor: I think a couple of big contests could help for sure, something to attract the big names in flair over her to compete. We have the locations, bars and backdrops – I think something totally unique could be done in Dubai which could really bolster the reputation worldwide.
The problem again is no one is really working together to do this (apart from a few) as everyone has their own agendas. Ideally the industry needs to recognise that in order to reap the benefits of such exposure they need to pull together and work hard at it, and promote it to its fullest.
What would you like to see more of, for the flair scene in UAE?
Kahawaty: Encouragement, passion and creativity.
Nijs: More training in that field, and more international competitors taking part in locally organised flair challenges.
Kaba: Training on flair by some top flair bartenders would definitely help though.
McGregor: More competitions, training days and friendly flair sessions to bring guys from different outlets together. I know in terms of my direct business that is what we are pushing for, as we feel we are in a unique position to help make this happen.