< PreviousUNIFORMS Stand out from the crowd and remaining hygienic and professional in our top picks in workwear Top Pick Ronai Builder Uniforms The latest edition of the Uniforms by Ronai catalogue features a “Builder” section which allows customers even more choice when it comes to designing a uniform. Whether you are looking for shirts and blouses, aprons, waistcoats, trousers, banqueting jackets, chef jackets, chef trousers, polo shirts, t-shirts, or tunics, the garment builder allows you to choose the fabric, the colour, and the style details that suit your venue and budget. A.RONAI LLC T: +971 4341 4409 E : enquiries@ronai.ae W : www.ronai.ae Bragard Wilo Apron The full 2019 Bragard catalogue is out now and includes the Wilo apron made entirely of soft cow leather with aged brown fi nishing. The leather is easy to maintain with the neck featuring a stylish adjustable system for comfort and ease of use. Limited stock. Get the full catalogue by contacting Bragard Middle East by telephone or email. Bragard T: +971 4 3951611 E: contact.me@bragard.com New product 1 2 Supplier News Caterer Middle East | February 2019 Products www.caterermiddleeast.com 88/Jafferjee Brothers director Mufaddal Jafferjee tells us how the brand celebrating its 75th anniversary is still leading the way when it comes to tea JAFFERJEE BROTHERS Give us a brief about your brand and its products? Jafferjee Brothers is a tea & herb company based in Sri Lanka. Established in 1944, it currently exports its flag- ship brands JAF TEA and TE REVAL to over 30 countries across the globe. Our brands off er single origin premium teas which are packed where they are grown to preserve their fl avour, freshness and provenance. Uniquely our award winning Té Reval product line uses only 100% natural botanicals such as herbs, spices, fl owers and essential oils to create our fl avour sensations. While JAF benefi ts: Single origin premium teas – the fl avour and taste of each tea is greatly shaped by the soil, elevation, weather and pluck- ing which is otherwise known as its terroir. Unlike a blend of origins, a premium tea from a single region or estate, when brewed, provides the drinker a signature taste and fl avour. Providing such an experience is always thrilling and compelling for a hotel guest. Packed where it is grown – to preserve the delicate fl avour and aroma of a premium tea, it is necessary to pack it within a few days from harvesting. As we are based in Sri Lanka, the home of Ceylon tea, we off er our customers a planta- tion fresh and great tasting tea. Importantly, by packing our teas in Sri Lanka we support the wellbeing of our local communities and preserve the integrity of our single origin Ceylon teas. Award-winning teas and tisanes – our Té Reval Reval teas have won a combined total of 11 Great Taste awards presented by the Guild of Fine Foods UK, in the past two years. The recognition received only highlights our passion to provide our customer a truly exceptional tea experience. Tailor made tea solutions – we present a wide range of tea solutions to cover the needs of a hotel. Our teas and packaging format cover the wide range of requirements from fi ne dining to all day dining and including room amenities. We also off er a range of presenters, brewing accessories and displays to enrich the guest tea experience. Experience and service excellence – founded in 1944 we have a long experience in the selection and packaging of teas. We have worked in the GCC food service market since 2012 and our teas are served in many hotels, restaurants, cafes and airlines in the region. We have also appointed profession- al distributors in the key GCC markets to stock our products and provide the necessary training. Having our production facilities in Colombo, which is merely 4-5 days in terms of sail- ing time from the gulf, allows us to respond to our customer requirements in an economical and expeditious manner. Certifi cation – in our eff orts to protect our precious environ- ment and ecosystem many of our Ceylon tea products are sourced from Rainforest Alli- ance certifi ed plantations. In addition, our products are also halal and kosher certifi ed. Our production facilities are BRC Food Safety certifi ed. What is the company working on now for the next 12-18 months? The year 2019 will see a num- ber of new products launched especially focussed on func- tional or wellness-based teas and infusions. In addition, we also plan to off er an innovative cold brew solution to our food service customers. Contact details: T: +94 11 2432051 E: mufaddal@jb.slt.lk W: www.jaftea.com TEA features a very wide range of black, green, oolong and fl avoured teas to cater to all moods and sensations. Have you expanded the company in new regions or started distributing in new regions recently? If yes, please share details? We are mainly growing our distribution networks in North America as we have setup our own sales and marketing offi ce. Why should the hospitality industry work with you and your products? We off er our customers in the hospitality sector the following Product & Supplier Focus Supplier News /89 February 2019 | Caterer Middle East www.caterermiddleeast.comCorn-fed Whole Chicken Chef Middle East has focused on ‘Centre of the Plate’ offerings during the last 3 years. As a result of this emphasis, Chef Middle East was recognized as International Distributer of the year in 2018 by Certifi ed Angus Beef. It is now expanding upon that success with new launches this year - including French corn-fed whole chicken and breast, whole Peking duck with accom- panying products, American Kobe beef and a new Dutch veal program. Chef Middle East John@chefmiddleeast.com www.chefmiddleeast.com Tender Valley Black Angus Beef This is a high quality marble score 3+ graded grain fed black Angus beef brand from Australia that Food Source International are now offering to select custom- ers in the UAE. Raised on fertile grazing regions in Australia, Tender Valley Black Angus cattle are carefully selected and delivered a highly refi ned and tightly guarded staged ration program of cereals and grain products for a minimum of 200 days. Delivering a fi nished beef product of exquisite, substantially marbled beef – with chefs, restauranteurs, and exclusive private customers the benefi ciaries. Food Source International Contact: +971 4 299 88 29 angus@foodsource.ae www.foodsource.ae PRODUCTS Meat Caterer Middle East has had a butchers at what’s concerning the big players in the region’s meat industry www.caterermiddleeast.com 90/ Caterer Middle East | February 2019 Ingredient Focussaid: “The supply chain for the meat indus- try is very well established and continuing to improve. Every year we are seeing more and more consolidation of businesses along the supply chain for greater effi ciencies. This can be both a good and a bad thing for consumers, as while price, shelf life and overall freshness of the product is often improved for the consumer, sometimes quality and consistency and the uniqueness of product is lost with these changes – particularly with consoli- dation of businesses on the production and processing side of the meat industry.” Even from Australia there are reasons to be cheerful with Meara saying that “Australia has been exporting to the region for a long time, and as such our exporters have long established relationships with importers and distributors. In recent years the use of air cargo on passenger lines has in- creased as we ship fresh chilled product into the market. Work by the airlines in the region to help develop this has been great and we could not do this type of supply without the eff ort they have put in to improve this.” With the Middle East required to import much of its fresh produce, you would hope that it would be a painless process that would streamline and simplify the require- ments for companies. However, that has not always proven to be the case and with meat it is no diff erent. Of course it’s not helped with the region being a collection of countries with their own rules and regulations, as Nick Meara, Meat and Livestock Australia international busi- ness manager for the Middle East and North Africa, has found. “The Middle East is a large and diverse market and each country has its chal- lenges in terms of access for exporters. Each country has diff erent documentation and requirements for export processes and shelf life for imported product. It would be ideal if we could get consistency throughout the market and this is something that we are working to support.” It’s far from the only challenge in the market, with Angus Winterfl ood, general manager, Food Source International telling us that the main challenge at the moment is “most certainly supply constraints. In a growing global economy competition for meat is as high as it has ever been, with new and emerging markets and world pow- ers competition with the more traditional markets for the same product and produc- tion volumes cannot keep up. So as a result we are seeing more volatility in price and greater constraints on supply and lead times for ordering.” That’s broadly along the same lines as Chef Middle East’s protein category manager John Bruck, who said: “Operational chal- lenges mainly come from transporting temperature- controlled products from Europe and America. Having a supply chain dependent upon regular shipments with a limited shelf life and keeping inventories while supplying the dining establishments before expiry can quickly become an issue. It is quite a challenge to properly forecast and plan our supply with perishable premium products where a mistake can easily cost us a fortune.” While constraints and diffi culties in supply are common, our experts agreed that the supply chain for the meat industry worldwide is in good shape. Winterfl ood OPERATIONS RARING TO GROW? ALL OUR EXPERTS BELIEVE THEIR IS HOPE FOR OPTIMISM WHEN IT COMES TO GROWTH IN THE REGION Meat Ingredient Focus www.caterermiddleeast.com /91 February 2019 | Caterer Middle East TOP TREND: CASUAL OR PREMIUM? The future of the meat industry may be under threat from a growing increase in diners going vegetarian or vegan, but there are still a number of trends that make meat a popular choice. We spoke with two sector experts who had differing views on how the industry will go in the near future. Nick Meara, Meat and Livestock Australia international business manager for the Middle East and North Africa, said: “In recent years we have seen the growth in casual dining throughout the middle east, fi rstly in steak house type outlets, then burger restaurants, now we are seeing an interest in more of the low and slow cooking method and smoking of whole muscle cuts like brisket and short rib. We are also seeing the growth of independent establishments with their own take on traditional meat preparation and cooking which is very interesting.” However, protein category manager at Chef Middle East John Bruck sees things going a different way, with high end outlets still providing a worthwhile experience. He said: “Chefs are looking for unique premium products. They are less afraid of the cost, as long as they can see the value in the offering. The successful operators realize that diners return for quality experiences. This trend is ongoing across many sectors as consumers look for experiences more than traditional gifts to celebrate special occasions. “The American beef market is growing largely due to the explosion of burger restaurants across the GCC. The loin market is continuing to grow in the hotel sector as American Beef is recognized as the premium affordable meat in the Middle East.” With potential growth at both ends of the market in the coming years, perhaps these two trends from opposite ends of the spectrum signify a healthy meat industry. Ingredient Focus Meat www.caterermiddleeast.com 92/ Caterer Middle East | February 2019GRIF HEADS TO EUROPE FOR SIXTH EDITION The world’s restaurant industry gears up to evolve, disrupt and invent at GRIF 2019, being held in Amsterdam for the fi rst time The Global Restaurant Investment Forum 2019 (GRIF) is back for its sixth edition, headlined by two of the world’s most renowned chefs and restaurateurs — Marco Pierre White and Raymond Blanc. The culinary legends will join leaders from the international restaurant invest- ment community in Amsterdam next month for an event themed around the three pillars of evolution, disruption, and invention. Hosted by NH Hotel Group at the NH Collection Grand Hotel Krasnapolsky from February 25-27, GRIF will bring together more than 350 investors, owners, franchi- sors, and hospitality leaders. Ahead of the forum, Jennifer Pettinger- Haines, co-founder, GRIF and managing director — Middle East, Bench Events, says: “When industry fundamentals are changing, growth drivers are unpredict- able, investment models are unreli- able, customer forecasts are increas- ingly inaccurate — then it’s time to gather TOP 10 SESSIONS • Industry overview: Top trends – Taking the pulse of the restaurant industry globally • Hotel dining is back. New models for fostering gastronomic talent • The future of F&B in retail • Strategies for expansion in Europe • Top 10 tech innovations you need to know about • How to scale a brand in developing markets • MasterChef; Creating the next level of EATERTAINMENT • The convenience revolution • Exploring alternative low capex growth opportunities for operators • The current environment for private equity investment into the F&B sector GRIF AT A GLANCE Date: 25-27 February 2019 Venue: NH Collection Grand Hotel Krasnapolsky, Amsterdam Theme: Evolve, Invent + Disrupt Who’s going: 350+ global restaurant industry investors, owners, operators and consultants What’s happening: 80+ speakers will share essential insights to drive business in a three- day programme that will educate and inspire Visit : www.grif.com about, from sustainability and scalability to eatertainment and expansion. GRIF will discuss the future of F&B in retail, analyse the progression of hotel dining, review tech innovations and forecast new investor behaviour,” she adds. Stefan Breg, group strategy director, Keane, who will give a presentation on global restaurant trends, adds: “We will explore how demand is evolving from the young to millennials, gen X and Y to baby boomers across the four continents that we work in. We will look at the thinking behind malls, master developers, and large restaurant hotel groups and how ‘science’ is being used to shape what they do.” New models of hotel dining are also expected to be a hot topic at GRIF, as is the opportunity for growth and creativity in the restaurant business via partnerships. Maarten Markus, managing director Northern Europe, NH Hotel Group, com- ments: “At NH Hotel Group, we’re always looking for fruitful cooperation oppor- tunities with investors and partnerships and discuss our evolution. “We’ve designed GRIF to give our del- egates critical insights they need to help drive business — to evolve, invent, and disrupt their ways through the current climate,” reveals Pettinger-Haines. “Our stellar line-up of speakers will help us do this with topical, thought-provoking sessions tackling the issues we all care Event Preview GRIF 2019 Caterer Middle East | February 2019 www.caterermiddleeast.com 94 /CULINARY TOUR HIGHLIGHTS On February 25, GRIF delegates will be taken on a culinary tour across Amsterdam, experiencing some of the most innovative outlets in Europe, including: Vegan Junk Food Bar Breaks through the stigma surrounding plant- based food, with vegan takes on comfort food favourites. Veganjunkfoodbar.com Circl An ABN AMRO creation, this unique circular pavilion, with F&B by Vermaat, strives for maximum sustainable impact. Circl.nl Pesca Promises the best quality of fi sh in town for the lowest prices in the most unique setting. Pesca.amsterdam.nl The Avocado Show Serves visually stunning and delicious dishes made from sustainable avocados. Theavocadoshow.com STAND-OUT SPEAKERS GRIF welcomes more than 80+ infl uential speakers from the global restaurant market, each chosen for their industry knowledge, experience and insight, including: • Raymond Blanc OBE, chef patron, Belmond Le Manoir aux Quat’Saisons; founder, The Raymond Blanc Consultancy; president, The Sustainable Restaurant Association (SRA) • Marco Pierre White, known as the godfather of modern cooking, this restaurateur and TV personality was the youngest chef to be awarded three Michelin stars before famously returning his stars when he retired • Lesley Bamberger, managing director, Kroonenberg Groep • Bas Buvelot, director asset development, CBRE Global Investors • Terry Erdle, chief operating offi cer, National Restaurant Association (USA) • Tony Kitous, founder & creative director, Comptoir Group • Kate Nicholls, chief executive offi cer, UKHospitality with top chefs in order to provide our guests with the highest service and quality possible. We have facilitated partnerships for innovative collaborations that would otherwise be challenging to set up and put in motion. “Next to that, fostering talent in gas- tronomy is of great importance to us,” continues Markus. “We support gastro- nomic talent through agreements with gastronomy schools or institutions and also by being able to identify blooming internal talent and giving them opportunities to grow within the company and letting them work with Michelin star chefs of NH Hotel Group. We’re looking forward sharing our insights during the ‘Hotel dining is back’ panel discussion at GRIF 2019.” GRIF will also discuss the convenience revolution; utilising F&B technology to drive revenue; 21st century customer expe- riences; balancing authenticity and scale; and strategies for expansion in Europe. Pettinger-Haines reveals: “We expect much of the debate at GRIF to be under- pinned by the theme of sustainability and the importance of ‘profi t with purpose’. This is why we have invited industry legend Raymond Blanc, chef patron at Belmond Le Manoir aux Quat’Saisons and founder of The Raymond Blanc Consul- Kate NichollsMarco Pierre White Raymond BlancLesley Bamberger GRIF 2019 Event Preview www.caterermiddleeast.com /95 February 2019 | Caterer Middle East Watch brands pitch their concepts to top GRIF investors as they seek to raise capital, internationalise their brand, expand their of- fering or find new partners. DON’T MISS THE GRIF DEAL DEN: Xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx tancy, to deliver a one on one keynote interview focusing on his work as the president of the Sustainable Restaurant Association (SRA).” Ahead of GRIF, Blanc told us: “I think sustainability is going to play a bigger role in our industry than ever before. It forces us to ask the questions, what is modern luxury? What is modern food? And how do we create a sustainable business that will work in the future?” He adds: “To create something of conse- quential beauty, and for it to be sustainable, requires every element of a restaurant to work together in harmony. From the produce and the design to the team, the marketing and the training, every compo- nent plays an important role in delivering a sustainable experience.” To hear more from Blanc, Pierre-White, Breg, Markus, and many more restaurant industry leaders, register now for GRIF and book your place at the annual meet- ing place for the global restaurant invest- ment community. DIVING INTO DATA GRIF will present essential data and statistics for restaurant investors, including insights to the Netherlands F&B sector – specifically the trans- formational role of F&B in the changing face of retail – from GRIF sponsor, Colliers International. According to Colliers, the Netherlands’ F&B sector is worth more than 61 billion euros and is the fastest riser in the retail market, with nearly 139,000 square metres added in 2018 alone. Etienne van Unen, Partner, director retail, head EMEA retail at Colliers International, comments: “I would like to address how food and bever- age concepts are taking over the retail-scene in a fast manner. However, the retail that remains within the shops and streets benefits from this development due to the enhanced appeal to come, stay and ‘hang-out’ in these areas. “Society is craving experience and people need to be engaged and in- trigued by their surroundings. Therefore, it should not be seen as a threat but rather as an enrichment of the shopping streets. “I’m looking forward to sharing experiences and knowledge with influ- ential people in the F&B market at GRIF. This is not only one of the key developments in our current society, but this is also one of the main mechanisms to keep ourselves informed and sharp.” Bas Buvelot Terry Erdle Stefan Breg Markus Maarten Etienne van Unen Tony KitousJennifer Pettinger-Haines Event Preview GRIF 2019 Caterer Middle East | February 2019 www.caterermiddleeast.com 96 /Official Airline Partner Official Regional Magazines Official Courier Handler Official Travel Partner Official Media Partners Offical PublisherExclusive Regional Online Media Partner Official Chef’s Magazine Exclusive Official Publication Visitor Badge Pouches Sponsor Category Sponsor (Meat & Poultry) Tea House Sponsor Landyards Sponsor Carrier Bags Sponsors Silver SponsorsGold Sponsor Organised ByRegistration Area Sponsors gulfood.com TRAVEL.GULFOOD.COM Want a FREE ticket to Gulfood? Book with Traveze, Gulfood’s official travel platform and get guaranteed lowest hotel room prices 1 Million Square Feet That’s the size of 15.5 entire football pitches 98,000 Attendees That’s more than full capacity at London’s Wembley Stadium 198 Countries That’s almost every country on the planet 5,000 Exhibitors That’s 4 times the number of outlets at The Dubai Mall, the world’s largest retail destination OFFER ENDS 7 FEBRUARY 2019 REGISTER NOW & PAY AED 420 AED 270 12 BRAND NEW FEATURES & LIVE ATTRACTIONS: Taste of the World • Start-Up Programme • The Tea House • and many more! Plus Bernhard van Lengerich CEO, Food System Strategies, Beyond Meat GULFOOD INNOVATION SUMMIT 35+ hours of educational and future-driven industry content Hear from a speaker panel of global food personalities, including: Jochen Bischoff Head of FMCG, Facebook Paul Newnham Director – World Food Programme, United Nation Nigel Hughes SVP Research & Development, Kelloggs Yusuff Ali M.A Chairman & Managing Director, Lulu GroupNext >