What advice would you offer an F&B director embarking upon a new property launch?
“Organisation, patience, dedication and innovation are the key for success. Learn the local culture, adapt yourself and never judge, but stick to your objectives and your positioning. And finally, never give up: the rewards are worth all the effort.”
Raoul Duclos, director of F&B, Kempinski Nile Hotel Cairo
“Know the market you are operating in, inside-out. Find the niche areas to really build and galvanize a brand around. Also, recruitment and training are essential, as no matter how good the product offering is, it is the delivery and experience that will ensure repeat guests and high covers.”
Bastian Breuer, director of F&B, Fairmont Bab Al Bahr
“Put on your running shoes then kiss your family and friends goodbye for sometime, because you are in for a long ride!”
Tim Van Veen, executive assistant manager of F&B, Radisson Blu Hotel, Abu Dhabi Yas Island
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What advice would you offer an F&B director embarking upon a new property launch?
“Be aware of the local market and competitions; know your potential guests; hire and train staff in timely manner; do your homework with regards to marketing and advertising your outlets; understand the importance of entertainment as part of the F&B experience; and hire a good chef, because it’s the first impression that counts come opening time.”
Hesham Dawood, director of operations, Salalah Marriott Resort
“Concentrate on the outlet concept and maintain a steady pace with regards to the development of the standard operating procedures. Atmosphere, ambience and the experience is what the guests are looking for.”
Todd James Hunter, executive chef in charge of F&B, Aloft Abu Dhabi
“Make sure you do proper market research and analyse where the demand is; make sure your team fully understands the concept and what they are representing; and be fair with the pricing!”
Simone Stanco, director of F&B, Mövenpick Hotel Jumeirah Beach
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