Taste of France

(L-R) Michael Allegria, Franck Detrait and Steffen Gube

Please can you briefly outline your career background?

I have been in my current role for the past two years. Prior to this, I spent 15 years working in Michelin-star restaurants in Germany and France.

As executive chef, what considerations do you take into account when deciding to relaunch a restaurant?

Key points to consider are:
• Modification of the menu; must be simple to read and to understand
• Being very focused on the quality of the produce
• Maintaining a strong customer focus with existing guests and targeting new and repeat guests
• Offering value for money

Why is it so important to have a French chef for a French brasserie?

It gives a great atmosphere if a French chef in his restaurant approaches your table and recommends particular dishes or the menu of the day. French dining in modern surrounds is quite unique in Dubai.

How has the price point of the restaurant changed with the relaunch?

Due to the new direction of the restaurant from Modern European to French Brasserie, the menu and the products have changed, which I would say is approximately a 20% reduction on the fine dining concept that Traiteur used to be.

Do you think that the trend for consumers to look for better value for money when dining out is now here to stay?

The value for money we are offering in this kind of atmosphere will definitely attract our regular guests and encourage them to visit more often, and it should appeal to a new customer base. Traiteur will be their new favorite French brasserie restaurant in the region.

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With the Traiteur brunch, we have already created a unique dining experience and client base in Dubai. I hope the reputation of the brunch will help us in establishing Traiteur brasserie as a great option to join for dinner as well.

Across your food and beverage outlets, how have you strived to keep food costs down in 2009?

We have maintained the high standards, no compromise on quality. We obviously have adjusted the volume of food in accordance to hotel occupancy and restaurant reservations.

What initiatives have you introduced across outlets to drive revenue and increase covers?

Initiatives include:
• Café Arabesque: buffets nights on a Wednesday, Thursday and Friday (AED 169 (US $46) for food and soft beverages)
• Various brunch deals offered in all of the outlets.
• Themed nights at The Terrace.
We work with our partners to drive traffic by offering value-adds, such as special offers for MMI guests, discounts for Dubai Creek Golf and Yacht Club members in the outlets, special offers in partnership with credit card companies, our loyalty programme Dine In by Hyatt, and special packages for guests.

What are your plans for boosting business in 2010?

[I would like Park Hyatt] to be always a favourite dining destination for all people who are loving great and authentic food at reasonable prices.