by Lucy Taylor Hotelier Magazine

Entering their final lap in the run up to the Formula 1 Etihad Airways Abu Dhabi Grand Prix, how are Yas Island’s F&B operators preparing their teams for the onslaught of hungry race-goers?

This year’s inaugural Abu Dhabi Grand Prix, taking place from October 30 to November 1, is expected to attract 50,000 spectators.

The event will not only mark the launch of the new race circuit, but also of several hotels: the Aldar-operated Yas Hotel; InterContinental Hotels Group’s Crowne Plaza and Staybridges Suites Abu Dhabi Yas Island; Yas Island Rotana and Centro Yas Island; and Rezidor’s Radisson Blu Hotel, Abu Dhabi Yas Island and Park Inn Yas Island.

This means that these properties, their staff and of course their F&B outlets will have to go from nought to full throttle overnight — so are they prepared for this dramatic change of pace?

There are certainly enough outlets to suit the tastes of thousands of spectators, as Aldar Hotels and Hospitality managing director Paul Bell explained.

“There are extensive catering options on the island, not only among the seven hotels’ 34 outlets, but on the track as well, through the Paddock Club and race circuit catering facilities,” he noted.

The Yas Hotel itself will house eight restaurants, including Tandoori, Italian, Arabic and seafood offerings.

“The hotel will also host two exciting concepts by Georges V, the company behind Dubai’s Buddha Bar,” Bell added. “One will be on the rooftop of the main tower, offering a relaxed cabana atmosphere; the other in the bridge above the Grand Prix circuit.”

Between them, the other properties boast a whole range of dining options, including a European bar and brasserie and Lebanese restaurant at Crowne Plaza; an Italian outlet and Persian restaurant at Radisson Blu; a Mexican restaurant at Park Inn; and an Indian restaurant and a steakhouse located at Yas Island Rotana.

Rotana’s director of F&B Rinaldo Boscaro said he felt his property had been “very lucky with the designated concepts” — referring to the fact that developers Aldar assigned outlet themes to each hotel on Yas Island, to avoid clashes.

Aldar’s Bell explained: “In the planning stage we worked with the operators to have an even spread of concepts across the brands. This ensured that we would have a good, broad range of exciting concepts that don’t compete with one another, which makes good commercial sense.”

Crowne Plaza’s Owain agreed that this had been a wise move.

“This adds impact to our unique selling points and, to a certain degree, the demographic of clientele we will attract,” he pointed out.

The range of choice is obviously there — but what preparations have the operators made to ensure their F&B teams deliver?

At Crowne Plaza, the outlet managers joined at the beginning of July and since then have been busy preparing their team, said Owain.

“Following the training we began a rigorous schedule of dry runs for the F&B outlets, ensuring that all the preparation pays off,” he explained.

“Plus being part of IHG has ensured that we can hire team members from within the company, which has given us a wealth of pre-opening knowledge.”

Radisson Blu Hotel, Abu Dhabi Yas Island executive assistant manager in charge of F&B Tim Van Veen agreed that, with so many guests expected, having an experienced F&B team was a significant asset.

“Several of our team members here have worked at various other Rezidor properties before,” he said.

But it’s not just operators who are under pressure to deliver — F&B suppliers involved in the Yas Island projects must also prove their mettle.

Chef Middle East product development manager Bruce Woolner explained: “We have established a relationship with several international catering companies who will be providing services for the VIP and paddock areas, as well as individual team caterers.

“Logistically, the event will be challenging: planning will be a key factor,” he noted.
“For example, on the actual racing days, no deliveries will be permitted between 8am and 6pm, so early morning and late night deliveries will be required.

“Having seen how the Bahrain Grand Prix works, we know there will be last minute demands — especially given the high-profile attendance of the event,” continued Woolner.

“We plan to have a dedicated team to handle the event and be available 24-7. This first event is key to securing business next year; we cannot afford to get it wrong.”

Convotherm Elektrogeräte area sales manager Middle East Gerhard Eichhorn agreed that good preparation was vital.

“Convotherm dealer Nordien System, based in Dubai, has equipped the hospitality area and the team buildings with our combi-steamer technology,” he explained.

“In addition, the race circuit area’s 92 food service stations have individually-built counters and chilling technology also made in Germany, by Niederberger.

“Installation of the units and the final training of the staff has to happen in a very short time slot, due to the event timings. So all steps have to be perfectly coordinated.”

Another supplier proudly involved in the F&B side of Yas Island is Mobile Gastro Konzepte (MGK).

The firm’s regional office general manager Mirco Beutler commented: “Initially we were supported by the Foodservice Consultants Tricon UK, which requested TempTrak’s wireless temperature monitoring system by Cooper Atkins for The Yas Hotel.

“Our wireless system has been fine-tuned to conduct HACCP temperature monitoring, ensuring no one has to check temperatures or record them,” he explained.

“This required several site visits, but the system will save the kitchen team a considerable amount of time compared to manual temperature monitoring.”

The equipment may be state-of-the-art, but of course ultimately the F&B offerings will be judged on the level of service they provide.

According to Rotana’s Boscaro, “training, training and more training” is the only answer for outlets looking to impress F1 guests.

At Crowne Plaza, the team has undergone “a rigorous theoretical training cycle encompassing everything from the mandatory health, safety and food hygiene through to standard service skills, beverage knowledge and responsible service of alcohol,” revealed Owain.

“Following this we were lucky enough to borrow Heroes at the Crowne Plaza in Abu Dhabi for two weeks as a venue for the practical side of our training,” he added.

“Thrown in for fun were visits to local hotels, plenty of team building games and even a session where groups played the role of managing their own hotel.”

Radisson’s Van Veen added that both Rezidor properties on the island has taken on “a task force” of several members from sister hotels in the UAE, other parts of Middle East and Europe.

“This task force is here to assist us in making our F&B offerings a success during the Grand Prix. After the event, these additional members will be back at their respective properties,” he explained.

This sense of team support is one that is reflected across the Yas Island portfolio — from the carefully choreographed F&B themes to destination promotion, said Van Veen.

“All hotels on Yas Island will work together to promote it as a true dining and entertainment destination in Abu Dhabi,” he asserted.

“So we are positive that, even after the Formula 1, Yas Island will soon be popular among the people of Abu Dhabi, who will be able to explore a whole new fascinating dining destination.”