Ruth Chris’ De Visser admits: “Some of out customers are worried about price so we lowered it for some dishes and we added more choice to our menu by offering smaller cuts.
“What we’re doing is new to the market here and it’s been doing great — there are already 130 of our restaurants worldwide and people seem to like the concept.”
The Meat Co’s Soundranayagam adds: “We haven’t faced that much of an issue during the downturn at our outlets. I don’t think our sales have dropped and if they have, then not by more than 10%; for us that’s not a huge issue.”
So despite the changes in the market, which both outlets and suppliers have been forced to adapt to, demand for quality meat products remains high across the region and the challenges suppliers face are being overcome.
Quality meat and the wide range available in the region, it appears, will continue to lure customers to outlets, despite the worries created by the financial slowdown.
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Pureland Black Angus porterhouse steak
“Known as ‘the king of steak’, the porterhouse is composed of a New York strip steak on one side and a tenderloin on the other. This cut is available in all sizes to match a chef’s needs,” says
Food Service Trading director Ashley Craven.
Food Service Trading
Tel: +973 17 695 475
Fax: +973 17 695 628
Email: info@foodservicetrading.com
Web: www.foodservicetrading.com
Rack of lamb
Cuisine Solutions business development manager for on-board services Bhasker Raghav describes this product as “incredibly tender and elegant”.
“Through the sous vide cooking method, flavours of herbs and lamb are intensified,” he says.
Cuisine Solutions
Tel: +1 703 270 2900
Web: www.cuisinesolutions.com
Magret peche
JM Foods general manager Robert Mitchell comments: “Our magret peche duck breast is from Valette, a traditional French family-run company known for its high quality fois gras products. Duck breast is also one of its specialities and is produced to very high standards.”
JM Foods
Tel: + 971 4 338 6580
Fax: + 971 4 338 9833
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