Ambitious refurbishment projects and a series of new openings are in store for the Four Seasons Hotels and Resorts group in Egypt.
Hoping to profit from the lucrative regional tourism explosion predicted this summer, particularly from tourists originally bound for Lebanon, Cairo at The First Residence is set to open a 52-seat restaurant, focusing on Lebanese and Syrian cuisine as well as redesigning the interior of its other restaurant, Seasons.
“We have brought the number of outlets to 15 between our two Cairo properties [Cairo at The First Residence and Nile Plaza],” commented Cesare Rouchdy, senior director of marketing, Four Seasons Hotels Egypt. “And we are continuously trying to come up with interesting products such as Thai, Japanese and Italian, as well as bringing in an international brigade of chefs from China, France and Syria,” added Rouchdy.
Rouchdy also said the properties were concentrating on themed food and beverage concepts and innovative programmes including cooking classes in order to attract the country’s lucrative MICE sector.
The company’s Egyptian operation is also set to pen an exclusive contract with a local farmer in a bid to tackle the shortage of quality, fresh produce that is sourced locally.
Patrice Aira, director of food and beverage at Four Seasons Resort Sharm El Sheikh revealed the resort hotel also intended to sign the deal, which was “pretty close to happening, maybe in six months or so”. The agreement will serve the needs of all four properties, including the soon-to-open hotel in Alexandria.
“It would be wonderful to receive a wider variety of vegetables, not just here in Sharm El Sheikh, but also in our Cairo properties as well. We are in serious talks with this farmer,” he revealed.
The property is also developing its events department and recently hosted a 300-guest wedding reception for President Hosny Mubarak’s son, Garnal.
But the resort’s next move is to bolster the location of its food and beverage outlets. Reef Grill’s seating area, for example, will be extended with a staircase allowing diners to sit on the water’s edge.
Aira recently introduced a new contemporary mezze menu at its Nafoora Lounge, designed to profit from the current demand for “sampling plates and petite presentations. A departure from banquet tables, chafing dishes and silk linen.”
The changes have been implemented to combat competition from other properties, including Hyatt Regency, Grand Rotana Resort, Sofitel and traditional outlets at Naama Bay, despite the Four Seasons Resort Sharm El Sheikh boasting an average 2.75 meals eaten per guest each day.
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