Greenhouse Foodstuff Trading, a leading foodservice company in the GCC, is addressing growing consumer demand for quality breakfast products.
Indeed, demand for breakfast products is significant as hotel buffets face rising competition and costs as consumers seek quality. According to TripAdvisor’s TripIndex Breakfast, 91 percent of customers prefer an in-hotel breakfast. Furthermore, 83 percent of guests consider it essential for a positive experience.
To meet demand, Greenhouse Foodstuff Trading has partnered with suppliers from Europe, the USA, the Middle East and Asia. Consequently, strategic partnerships have made the company the preferred distributor for hotels, restaurants, airlines and other food and beverage venues.
Daniel Chidiac, CEO of Greenhouse Foodstuff Trading, said: “Breakfast products are an essential part of our offering. Moreover, 60 percent of our portfolio is served on the breakfast buffet of hotels in this region.
Furthermore, a cornerstone of the company’s offering is sourcing and securing innovative new products. These include GMO and pesticide-free flour from French supplier Grands Moulins de Paris. Furthermore, the company is also an importer of authentic French croissants and pastries by Belgium’s Banquet D’Or”.
Another important part of the company’s ethos is providing hotels with support and innovative breakfast buffet set-ups.
The company’s market leadership isn’t just about product innovation; it includes training with Emirates Culinary Guild and local chefs. Led by aMeilleur Ouvrier de France (MOF) and renowned chefs, the Greenhouse Innovation Centre explores the latest industry trends.
Moreover, to enhance sustainability, solar panels were installed across regional buildings, cutting energy bills by 33 percent. Furthermore, plans for electric trucks are also underway.
These innovations were recently showcased at an event hosted by Greenhouse Foodstuff Trading and ECG at Zero Gravity on May 15, which featured dairy, cheese, bakery, pastries and premium brands like Elle & Vire, St Dalfour, Julius Meinl and Koita milk.
