Hey Dubai restauranteurs, GMs, and various F&B personnel, Courtney here!\u00a0 After a few years\u00a0of ‘official’ dining in the country as A to Za’atar and living here for 11 years, I thought it might be helpful to put together a short list of suggestions.<\/p>\n

Let me start by saying I recognize there are things beyond the control of any restaurant in the UAE, be it a large venue or a smaller one.\u00a0 Namely, rental prices from a landlord (which are at a premium not seen in many other places in the world), and often, how long it takes a venue to come on the market (this is Dubai, after all).<\/p>\n

Let’s also clarify — I do NOT have a background in managing a restaurant.\u00a0 While I have worked in casual chains (decades ago), my experience comes mainly from dining out 2-3 times a week for the past two-plus years at some of the UAE’s best establishments.\u00a0 Additionally, in the spirit of the UAE taking its place on the global scale, when I go abroad, I choose some of the best restaurants in the world to dine in.\u00a0 Not a humble brag, this is just how I want to spend my money.\u00a0 When I eat overseas, with a very few exceptions, I’m always reminded of how far behind the UAE is.<\/p>\n

So, why post this?\u00a0 I love living here.\u00a0 Given how many people fly through the UAE, how many guests we have, and visitors from other countries, it’s weird to be able to count tasting menus on one hand.\u00a0 Or, happily recommending a venue, knowing in reality, it will probably close within a year at the most.\u00a0 As the UAE matures, I’d love to see legacy restaurants that people go out of their way to visit — ones that are worth a more substantial price, or booking months in advance.\u00a0 When I travel abroad, I set reminders in my calendar to get bookings.\u00a0 In Dubai, I could rock up almost anywhere, including a weekend night and not have to worry too much about waiting or getting in.\u00a0 I’d love for that approach to change.<\/p>\n

With all of this in mind, here’s a non-exhaustive\u00a0list of some considerations for one of the most competitive F&B markets in the world:<\/p>\n

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• Service.<\/strong>\u00a0 Service training is — time and time again — where I see the most significant gaps.\n
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  • Personality.\u00a0<\/strong> In case you weren’t already, let you servers shine.\u00a0 Let them be themselves.\u00a0 Let them be excited about the menu.\u00a0 For example, in my opinion, the best front of house in Dubai is Viktorija (from Folly by Nick and Scott<\/a>).\u00a0 She runs things in her own way, but does so effortlessly.\u00a0 I’m always happy to see her, and she adds significant value to the restaurant.<\/li>\n
  • Empowered staff.\u00a0<\/strong> I go back to an example at a VERY high-end venue out on the Palm.\u00a0 Back when the roundabout near the Atlantis had a ton of construction, Hubs and I were running an unprecedented 45 minutes late for our reservation.\u00a0 I, of course, called to advise the restaurant of our problem.\u00a0 Do you know what would’ve made all the difference in the world?\u00a0 A glass of something (anything!) on arrival.\u00a0 Something that said, “You’re here now, and you don’t have to worry.”\u00a0 Instead, we got the worst table in the venue and had to wait ten minutes for drinks.\u00a0 When a hostess, bartender, or server has the ability to request for small, but memorable extras, guests will remember that service, I promise.<\/li>\n
  • Compensated staff.\u00a0<\/strong> I realize budgets are tight everywhere in the country right now, however, I routinely see servers and other front of house\u00a0members show up at new venues every few months.\u00a0 This nearly constant turnover indicates that working environments aren’t all that great, or that people aren’t being paid enough.\u00a0 All things being equal, seeing the same staff, developing banter, and being in an environment where you can tell people are enjoying their job (stop by Weslodge<\/a> or Hotel Cartegena<\/a> to see what I’m talking about) are things that diners notice.<\/li>\n
  • Education.\u00a0<\/strong> My usual question when I go to a new venue, is a softball one: “Tell me about your signature dishes.”\u00a0 You would be shocked at how many servers have no idea how to answer this.\u00a0 A staff that knows their menu, understand diner allergies, and are generally knowledgeable are truly a delight to be around.<\/li>\n<\/ul>\n<\/li>\n
  • Local water.\u00a0<\/strong> I’m going to continue bringing this point up until it becomes a reality.\u00a0 The tap water in the UAE is completely fine to drink, so why not serve it for free?\u00a0 This offer is why I continually love Cabin<\/a>, who puts out infused local water as soon as you sit down.\u00a0\u00a0An installation\u00a0of a better filtration system will pay off in the long run – I promise.\u00a0 Also, getting charged AED30+ for water is just getting old, and insulting to your diners.\u00a0 As we live in a region known for its hospitality, how is water not included?<\/li>\n
  • More green\/eco-conscious\u00a0initiatives.\u00a0<\/strong> Yes, I’m talking about straws.\u00a0 There is so much progress being made right now, but I’d love to see even more.\u00a0 Educate your diners when serving drinks without straws.\u00a0 Ask if they really need one.\u00a0 Seek out alternatives.\u00a0 Work with companies like Homecycle for recycling initiatives.<\/li>\n
  • Consistency.\u00a0\u00a0<\/strong>Here’s one that comes up a lot.\u00a0 I’ll go\u00a0to a place, and recommend it to someone, but when they go back, the consistency of a dish or menu has changed somehow.\u00a0 Now the dish I loved isn’t delivering, or the entire place has come down a level.<\/li>\n
  • Go beyond Burrata.<\/strong>\u00a0 Don’t get me wrong, I love eating this specific cheese, but it seems a ubiquitous offer.\u00a0 If you’re going to do something everyone else is, strive to make yours unique.\u00a0 What is the dish on your menu that only you serve?<\/li>\n
  • Size matters.\u00a0\u00a0<\/strong>I’m not talking about portions, either.\u00a0 I honestly want to sit in a meeting where the decision is made to make a restaurant 200 covers or more.\u00a0 The market is BEGGING for intimate 50 or under cover.\u00a0 Give diners a reason to make a booking in advance – create some buzz, ala Hoseki<\/a> (and their nine seats), or the casual intimacy of 3 Fils<\/a>.<\/li>\n
  • Price against the market.\u00a0\u00a0<\/strong>Look, especially where venues are third-party vendors at certain hotels, I get it.\u00a0 Rent is high.\u00a0 However, a fair bill is becoming harder and harder to find.\u00a0 I’m reminded of a certain Italian restaurant that closed, and upon reopening, made specific changes in their menu to move a price per person from AED500 to AED350.\u00a0 I thought this was an incredibly smart move, and wish other venues would follow.\u00a0 Really, what would motivate me to pay AED300 up to AED700++ for a steak, when I can buy and cook at home for a significantly lower price?\u00a0 No, I don’t have a Josper over or distribute Kobe, but Hubs can do a lot with proteins from the Organic Store.<\/li>\n
  • Please, no more dry ice.<\/strong>\u00a0 As a personal favor to me, please?<\/li>\n<\/ul>\n

    And while we’re talking, here are a few ideas about hosting reviewers like myself.\u00a0 Only because there’s been a lot of conversation on the topic recently.\u00a0 (And I’ll remind you why I don’t consider myself an influencer, over here<\/a>, if you’re interested).<\/p>\n

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    • Know who you want!\u00a0<\/strong> If you want honesty, give me a shout.\u00a0 I also take a fairly decent picture and have a (mostly) organically grown presence on Instagram.\u00a0 I don’t participate in comment pods, and I’ve never bought followers.\u00a0 If you want an influencer, they are a dime a dozen – especially in the F&B sector, but only a few deliver on ROI.\u00a0 Do your research.<\/li>\n
    • Honesty is good.<\/strong>\u00a0 Really.\u00a0 Guess what?\u00a0 As an author<\/a>, I get negative reviews.\u00a0 It’s a fact of life.\u00a0 I have to take the critiques and move on.\u00a0 When I have feedback at a restaurant (and I always will), I can easily tell if the team is open to receiving my comments (spoiler alert, it’s who they send to chat).\u00a0 Kudos to the team at Carnival by Tresind<\/a> for sitting down with me and having a great conversation about how to take their menu to the next level.<\/li>\n
    • Take feedback in stride.\u00a0\u00a0<\/strong>Will all suggestions be actionable?\u00a0 Probably not, but for the most part, that’s where I try to focus my energy.\u00a0 And of course, diners shouldn’t be expected to love every single dish.\u00a0 Overall, they should leave your establishment and think, ‘Yes, I’d like to come back — that was a filling meal and decent value for money.’\u00a0 Hence, why I close all my reviews with this question.\u00a0 If you can’t get repeat business, then consider why people aren’t coming back.\u00a0 Is it the price?\u00a0 Service?\u00a0 Or something else entirely?<\/li>\n
    • Please let your team know when someone is coming in<\/strong>.\u00a0 In a perfect world, I would have a budget to support my dining, and go unannounced for a completely unbiased opinion of every venue.\u00a0 Guess what?\u00a0 I don’t have that budget.\u00a0 However, as a courtesy to me, the reviewer, there is nothing more awkward than not having a reservation, or trying to explain the communication you’ve had to date.\u00a0 Among the worst offenders was being made to stand outside a fine dining venue, even after showing an e-mail chain with the Director of PR for a plush hotel.\u00a0 In the end, the hostess made me call the gentleman, who ended up coming to greet my guest and I personally.\u00a0 A communication break down before the meal has even started doesn’t put the review off on the right foot.\u00a0 I try to always ask who I need to identify myself to on arrival, and whenever possible, make my bookings a week in advance, to allow for this message to get through.\u00a0 Still, there will be weeks where I just get blank stares on arrival.\u00a0 It makes me sad.<\/li>\n
    • Feel free to shut down ‘influencers’ who are bullies.\u00a0<\/strong> Given what happened with Samer recently (check the post here<\/a>), I have no tolerance for other ‘foodies’ who go after business owners like this.\u00a0 If new outlets (or even old ones) don’t have the budget to invite people in, that’s completely fine.\u00a0 When I reach out to places, I simply ask if they are open to media reviews.\u00a0 The answer is yes, no, or to ignore my request.\u00a0 I think it is the right of the business not to endure these sort of unprofessional demands.<\/li>\n<\/ul>\n

      Anyway, thanks for reading.\u00a0 I would love to hear your feedback, suggestions, or questions.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

      Hey Dubai restauranteurs, GMs, and various F&B personnel, Courtney here!\u00a0 After a few years\u00a0of ‘official’ dining in the country as A to Za’atar and living here for 11 years, I thought it might be helpful to put together a short list of suggestions. Let me start by saying I recognize there are things beyond the control of any restaurant in the UAE, be it a large venue or a smaller one.\u00a0 Namely, rental prices from a landlord (which are at a premium not seen in many other places in the world), and often, how long it takes a venue to come on the market (this is Dubai, after all). Let’s also clarify — I do NOT have a background in managing a restaurant.\u00a0 While I have worked in casual chains (decades ago), my experience comes mainly from dining out 2-3 times a week for the past two-plus years at some…<\/p>\n

      Read more<\/a><\/p>\n","protected":false},"author":5,"featured_media":8257,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1457],"tags":[1520,1521],"yoast_head":"\n