It is not all about cutting back at outlets: one area where operators can really go to town is the décor.
“We are working closely with local celebrity designers to create a very special Ramadan atmosphere in our permanent tent, Al Khayma,” Loevenforst reveals. “And we will present this fantastic, specially designed Ramadan tent in partnership with a very strong promotional co-partner.”
Riyadh Marriott Hotel places similar emphasis on setting, and has hit on a popular Ramadan theme, explains director of F&B Raed Handal.
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“Four years ago, we introduced the theme of Bab El Hara [a popular Arabic television series screened during Ramadan] and the people of Riyadh like it so much we have continued it each year since,” he says.
“We will make a few changes to the theme this year, but the whole restaurant area will be transformed into a Bab El Hara style set, with all the relevant antique decorations and lighting. There will even be specially made uniforms for the F&B staff!”
Of course, with an ever increasing pool of competitors vying for the same business, it is even more important this year to stand out.
Setting and décor is one way to do so, particularly for those with a reputation in this field — as Ritz-Carlton’s Loevenforst notes.
“It has now become the norm that our guests look to us for something special and different each year at Ramadan,” he says. “This year we will surprise them once again, with the best tent in the city.”
Meanwhile Crowne Plaza’s Moussa emphasise the property’s belief in “our people, our quality and our great value for money” in putting them ahead of others in the iftar and suhour stakes.
Marriott’s Handal adds that customer feedback has shown that hotel’s visitors are on the look out for “food quality, presentation and service”, which he feels are vital areas to focus on while simultaneously ensuring the property delivers “a theme which gives Arabian people a sense of home and others a chance to enjoy a new experience”.
The chef perspective
Meanwhile, for those heading up the kitchens, there is a different set of challenges to overcome during Ramadan.
Crowne Plaza Dubai executive chef Emmanuel Pauliat explains that, in the fast-paced kitchen environment, manpower can be a challenge, “since many chefs are fasting, therefore their hours are reduced”.
“However ensuring real team spirit will motivate them and keep things going,” he advises.
Four Points by Sheraton Downtown and Sheikh Zayed Road complex executive chef Karl Blunden agrees that reduced hours can be an issue in kitchens, but says: “Ultimately, chefs are all aware of the importance of the holy month and work together, and support the fasting chefs wherever possible.”
However changed working hours can also affect supplier reliability, notes Blunden.
“You have to keep on top of things to make sure your ordered products come through when required,” he notes.
With Ramadan coming during the region’s peak heat period, operators will also have the weather to contend with, points out Hilton Dubai Jumeirah executive head chef Steven Benson Flower.
“This year the heat will take precedence as the biggest challenge of any Ramadan in the past five years,” he warns.
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