“People will naturally want to make the most of the festive season; we just need to make sure that all our promotions are cost-effective and executed smartly.”
In addition to dealing with the repercussions of economic turmoil, there are of course more operationally-based challenges to face during this period.
As Al Murooj Rotana director of food and beverage Dominique Jossi points out, this is a time of year when operators must fight to stand out.
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“The major challenge is to create a festive atmosphere in a way that exceeds our customers’ and competitors’ expectations,” he says.
Courtyard by Marriott and Marriott Executive Apartments Dubai Green Community assistant F&B manager Stefan Lehmann has also seen an increasing number of hotels coming on the scene, “all offering competitive festive season packages and promotions”.
“So our biggest challenge is not to loose our guests to these new outlets,” he points out.
Meanwhile Mövenpick Kuwait’s Ghazali notes that, with such a variety of celebrations taking place within a comparitively short space of time, it’s a case of all hands on deck for the F&B department.
“The span of time between one celebration and the other is very short, which means shifting from one mood to another must be done in swiftly,” she points out.
“But at the same time, the décor for each celebration needs to be given the same level of attention and uniqueness.”
At Renaissance Dubai Hotel, executive chef Andy Kurfuerst is preparing for the drama of last-minute bookings.
“Many people tend to book at the last minute over the festive season, particularly for New Year’s Eve celebrations,” he explains.
Then there are some who face unique challenges all of their own.
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