“Outdoor activities such as barbeques and live shawarma cooking will be challenging for the team, but we are working on ways and means of alleviating this drain and creating practises and systems which will minimise the effect of the high temperatures,” Benson Flower explains.
On top of these challenges comes a certain amount of pressure for the chefs, who know that guests have extremely high expectations of their iftar meals — an online poll at HME.com showed a majority of 38% felt a luxurious spread was the most important part of the celebration — and will leave disappointed if things are less than perfect.
But Benson Flower says that a little pressure can work in a chef’s favour.
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“Our team understands that Ramadan is very important for our guests, and happily go the extra mile,” he asserts. “Everyone really does pull together for this special month; it’s a group effort.”
This is the refrain that F&B teams must remember during the coming month.
Certainly it will be hard work, but this is an opportunity to show diners what your outlets have to offer — and once made, a good impression will last long after Ramadan has ended.
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