Battling growing competition

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Live cooking concepts are gaining popularity as outlets seek ways to differentiate their offerings.

The recent influx of international celebrity chefs and "destination" restaurants is forcing existing restaurants in Dubai to step up their game.

"It's all about coming up with new innovations and ideas, as well as driving the interest and excitement of a restaurant," said executive chef at Jumeirah Emirates Towers and Jumeirah Hospitality, Christian Gradnitzer.

"I always like to remind my team that striving to take the restaurants to the next level at all times will attract the guests and in turn have a positive impact on revenue."

"We must remain at the cutting edge of cuisine since tastes can change very rapidly and it is up to us to develop innovative menus that appeal to as many people as possible," he added.

"Expectations of food quality have developed in the last two years," agreed Park Hyatt Dubai's executive chef Steffen Gube.

"Our goal is to ensure the restaurants stay unique."

This is also a challenge for restaurants elsewhere in the region said Mövenpick Doha's Alfred Zuberbühler, the chef in charge of the hotel's food and beverage department.

"Diners have started being attracted by innovative F&B concepts and food theatres have become increasingly popular.

"Live cooking concepts are quite sought after, where guests can interact with the chefs."

In Saudi Arabia, meanwhile, the growing number of international hotel chains building their presence in the country is pushing up the standard of F&B offerings.

"These companies bring a wealth of experience and concepts into the country," said Four Seasons Hotel Riyadh's executive chef Brendan McGowan.

"There is also a great appreciation of up-market dining here, as eating out is one of the main entertainment platforms in the Kingdom," he added.

"As we are in an industry that encourages change, constant brainstorming sessions are needed to determine what will be cooking next year."

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