“I know kids aren’t easy, but I think it is possible to strike a balance between feeding them well and keeping them happy.”
Lester also points out that the Middle East has a notable eating-out culture, which children are involved in from an early age.
“It’s part of the weekly routine for a combination of reasons — people seem to be very busy, produce in supermarkets isn’t what it is in certain other parts of the world, families like to eat together, and restaurants have a great range.
“Kids here do eat out regularly and we’re very conscious of that,” he says. “So we do try to offer our younger customers something they’ll enjoy and want to come back for — because very often kids will make the call on where to eat, so if they like somewhere, the family will come as well!”
For those who count families as a major portion of the clientele, it is vital to remember that your offering must appeal to the children as well as the adults — and by satisfying and impressing both parties will you see these customers quickly added to your regular client base.
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What’s the strangest thing you’ve been asked to cook for a child?
“One of our little guests asked the chef to serve up a duo of hotdog and ice cream on one plate! He seemed to enjoy the combination.”
Julide Nuss-Ozbilge, director of F&B, Sheraton Abu Dhabi Hotel and Resort
“One of the strangest requests we ever had from a kid was to serve him just mashed vegetables and mashed fish with no seasoning.”
Sailesh Balan, executive sous chef, Kempinski Hotel Ajman
“We have actually had a guest request broccoli in chocolate sauce with vanilla ice cream for a child!”
Gian Raffaele Sabbatucci, director of F&B, Le Méridien Al Aqah Beach Resort
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