Evaluating the evolution of F&B: AHIC
Contributors are not employed, compensated or governed by TD, opinions and statements are from the contributor directly
The food and beverage segment in the UAE is getting competitive by the day. Hotels and restaurant owners are looking for new avenues to retain customers. This issue will be discussed and debated at the upcoming Arabian Hotel Investment Conference (AHIC) 2014.
The event is scheduled for 4-5 May 2-14 at Madinat Jumeirah. The objective of a key session – “The evolution of hotel F&B in the region’ will be looking at solutions to fill in the gaps in the region.
The session will also discuss what value are hotel operators adding, how are they competing and where is it now headed; where owners need to invest to ensure they are able to compete, and what impact can F&B have on ADR and RevPAR. The Session will be moderated by Mary Gostelow who will be in conversation with Henning Fries, managing director of hospitality in Al Habtoor Group, Gert Kopera, senior vice president food & beverage in Jumeirah Group, and Bob Puccini, founder and chief executive officer of Puccini Group.
Henning Fries said: “Some might argue that for the most part, in the US and Europe, hotels are no longer considered dining destinations and have long been displaced by independent restaurants/venues. Especially in the ME and Asia, owners and operators alike are increasingly focused on maintaining and growing turnover from F&B related activities, while at the same time, boosting the reputation and footfall to their hotels.”
According to STR Global, the F&B revenues have roughly grown in relation to room performance across markets that are not affected by localised problems. Total F&B accounts for approximately 37% of revenue across Middle East and it is growing by five to 10% each year. Doha generates more revenue from F&B than room’s revenue. Dubai’s total room revenue was approximately AED16.5 bn in 2013. In Europe it is nearer 75% on less revenue.
Comments are closed.