The halal revolution

“Today, consumers are more familiar with these products and the meaning of halal,” she continues.

“Plus the health aspect also plays a role for consumers — and halal regulations, which are pretty strict, appear to pay much attention to the standards of food products.”

Shangri-La Qaryat Al-Beri’s new executive chef Gary Robinson says there’s no doubt the halal market means big business for companies that can adapt.

“An awful lot of suppliers carry [halal products] now because the Muslim market is everywhere,” he asserts.

If you think about it, offering non-halal items limits a supplier’s market — and offering both non-halal and halal products means financing separate storage facilities, transport and so on.

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“So making your whole operation halal is actually the most cost-efficient method of production. It would almost be easier if all suppliers did things that way,” he says.

“If you think about it, offering non-halal items limits a supplier’s market — and offering both non-halal and halal products means financing separate storage facilities, transport and so on.

“So making your whole operation halal is actually the most cost-efficient method of production. It would almost be easier if all suppliers did things that way.”

BinHendi Hospitality executive chef Peter Tan also believes “meat suppliers will eventually become totally halal”.

“It makes sense to streamline their operations and ensure everything is killed according to halal customs,” he reasons.

It seems halal means big business — not just for the Middle East, but the whole world.

So suppliers, get your ops in order: the halal revolution is coming, whether you’re ready or not.