F & B
BLEU BLANC
RENAISSANCE HOTEL DOWNTOWN DUBAI Dubai , UAE
CHEF : David Myers CUISINE : French with Mediterranean influences SIGNATURE DISH : Flamed , grilled Alaskan king crab with chopped capers and homemade beurre noisette AVERAGE CHECK : US $ 80 OPENED : November 2017
Local market positioning : We serve incredible food from our open kitchen in a very high-end setting yet we present it with very approachable service . The food is sourced from all over the world representing the best locations for each product . All the crockery and cutlery were selected by David Myers with the design concept of a home in the south of France . We have positioned ourselves to be above the high-end French restaurants in Dubai with a more affordable price point , to create a dining experience that is worthy of special occasions but our guests are still able to come numerous times a week .
What ’ s been tweaked since opening : Our menu has been updated seasonally based on trends , fresh products and sales mix . We also have added a more beverage-based menu around the bar to entice pre- and post-dinner drinks . We created a beverage-based bar menu that was focused more on light bites with beverage pairings at an affordable price . This created a sense of location for the bar more than just an addition for the restaurant . People can come after work and have a quick light meal with some fantastic signature cocktails and be in and out within 40 minutes . Also , its smaller barbites menu has provided a great upsell for those who were coming for drinks only , and now people come to the bar as a destination .
Biggest operational challenges : Limited outdoor seating was a challenge , so we added additional seating on the terrace to resemble an extension of Bleu Blanc . Guests , too , have the option to smoke there should they wish , and we also got a permit to smoke at the bar , so guests have the option to smoke without having to go outside during the summer months in Dubai . As well , our largest challenge is that talent is generally a fixed cost despite business trends during the year .
Future plans : We want to be recognized as the best restaurant in the city , as well as being the best place to work in the city .
Where casual luxury is going : It is the future of the restaurant industry . Dining out has become more than a once-a-week affair , and those that remain successful are offering a world-class dining experience that doesn ’ t break the bank . Offering a Michelin star-worthy dining experience that is elegant but approachable will see more return than other , more highly priced competitors .
Advice for hoteliers : Successful , independent restaurants do not operate the same way as a hotel all-day-dining concept . They need to approach restaurants with a more entrepreneurial vision , without putting themselves in a hotel box .
26 hotelsmag . com September 2019