Time Out award winners reveal fears for future

Following last month’s Time Out Restaurant Awards, industry professionals from winning outlets across Dubai have spoken to out about the challenges they are facing.

Speaking exclusively to Caterer Middle East, Left Bank, Souk Al Bahar manager Nick Braxton-Abery explained said the outlet’s main issue in the future would be “preventing the failure of success”.

“Most successful acts fail, because they rest on their laurels. So the biggest challenge for us is the one that lies ahead, which is building on our achievement, realising that we are successful but constantly looking for how can we be more successful,” said Abery, whose outlet won the Best Bar Food award, sponsored by African and Eastern.

“If anything, it’s going to be more difficult now going forward than it has been over the past three years.”

Elmar Pichorner, the operations director for Zuma Dubai — which won Best Japanese Restaurant — agreed that living up to an accolade was difficult for any outlet.

“I think the toughest thing for us now is to continue to be where we are, while innovating the product,” he clarified.

“It’s a very special situation, because you can’t just keep doing what you do, you have to innovate. Deciding in what direction to innovate is our biggest challenge.”

Despite the pressure that comes with an award, the winning outlets remained upbeat regarding F&B business in Dubai during the downturn.

“We have a really proactive approach, especially in this economic downturn, because we want to be a place and a space that invites everybody in,” said Matthew King of More Café, which took home the Best Café title.

Al Qasr Hotel, Madinat Jumeirah’s Alice Micolan added that the property’s award-winning Friday brunch had not experienced any kind of decrease in business.

“I think we have very regular guests now, who will keep coming back for the atmosphere and the huge selection,” she said.

For others, the challenges they face are more particular — as demonstrated by Wafi food and beverage director Russell Impiazzi, who collected the Best MENA Restaurant awards for Khan Murjan.

“We try as much as we can to keep it as close to the old school as possible — and challenge-wise, we have found there’s only so much you can charcoal,” he revealed.