Trend talk: food and beverage

We find out what the experts are saying about F&B this month

What the experts are saying about F&B this month.
What the experts are saying about F&B this month.

On trend setting: “You should not look at what else is being offered; you should look at what is being requested.” Daniel During, Thomas Klein International

On whether the food is more important that design: “A true dining experience is not about the taste of the food, but must allow the guests to feast with all their senses.” Pam Wilby, Le Royal Meridien Beach Resort and Spa

On casual dining: “People need to have something to keep them interested every time they visit. So I would look at different seating areas, zones and lighting to keep things interesting.” Aidan Keane, Keane Brands

On the new design focus on sociability and interaction: “In all our work there is a focus on creating environments where guests and visitors want to stay and occupy, to connect and share the moment.” David Rockwell, Rockwell Group

On standalone restaurants: “They are eating into your profit margin in your own neighbourhood.” Stefan Breg, Tribe Restaurant Creators

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