Posted inHotelier Middle East

The power of people

The people in the F&B industry who will make or break its reputation

by Lucy Taylor

As this is my last editor’s comment for Caterer Middle East, it seemed like a good opportunity to look back over the past couple of years and see how things in the F&B industry have progressed across the region.

The dramatic change, of course, is the number of outlets operating here today.

Despite the ongoing effects of the economic downturn, a host of new projects have sprung up over the past few years, including hotels, malls, residential and business communities — all of which have come with their own particular class of food and beverage offerings and their own take on how to make an outlet successful.

Although no definitive count has been made to date, the region is home to literally thousands of outlets — ranging from fine-dining establishments in luxury hotels, to unassuming independent cafés offering simple take-away fare.

The fact that consumers now have more choice is undeniable; but I suppose the real issue is whether quality has increased along with volume.

It’s a tough one to answer, because during my time working on Caterer I have been lucky enough to witness some truly ground-breaking concepts, some fantastic training programmes and some real industry pioneers.

On the other hand, as a consumer in this region, I have had experiences all too often which remind me why the Middle East still has a way to go: outlets with shoddy service, over-priced menus and poor hygiene are still too common.

But I think, overall, the outlook is positive — primarily due to the dedicated professionals living and working in the region, who are constantly looking for ways to improve and progress its F&B status.

I believe that Middle East restaurants, bars, lounges and cafes have a huge amount to offer both local residents and tourists, and it could mark itself out as one of the world’s most diverse culinary destinations.

But Rome was not built in a day — and neither was its culinary reputation.

We may have the necessary food and beverage infrastructure, but international standing is not something that can spring up at the speed of a Dubai skyscraper. (Well, a Dubai skyscraper circa 2007, at least.) Building a solid reputation requires tenacity, effort, dedication and patience.

But if industry professionals can keep up the good work and continue to improve F&B offerings and standards across the board, I do believe the Middle East could one day rank among the world’s culinary greats.

Lucy Taylor, Editor