Four internationally renowned chefs – Nobu, Giorgio Locatelli, Santi Santamaria and Michel Rostang – opened restaurants at Dubai’s newest luxury resort. Will the food approach the levels it reaches at their principal restaurants? Read more
Anybody who works in the restaurant business knows that the key to profitability often lies in the details – and in the mark-ups. Consider your own position as a punter. You go to a restaurant and order say, a tandoori chicken. If you are eating the chicken at a dhaba you’ll expect to pay one (quite low) price.