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January 10, 2022 | 12:00 PM

Bidfood Secures Exclusive Foodservice Distributorship For JING™ Tea In The UAE

We are excited to announce our distributorship agreement with JING™ Tea to supply the rarest and most exceptional tea products in the United Arab Emirates. JING™ Tea is the first tea brand in the ever-expanding portfolio of Bidfood UAE and Bidfood KSA; with plans to further extend its regional partnership in the Sultanate of Oman.   Hisham Al Jamil, Bidfood Middle East CEO said, “Our partnership with JING™ Tea is a significant milestone as we work to diversify and grow our sustainable products portfolio in a way that responds to ever-changing market and consumer needs. JING™ Tea’s commitment to provide a high-quality tea experience is perfectly aligned with Bidfood Middle East’s mission to deliver excellence and value throughout our industry leading foodservice and support services. With this new partnership, we look forward to further strengthening our solid base, distribution network and market share in the region’s dynamic foodservice industry.”    According to recent statistics released by the Market Data Forecast, the Middle East and Africa tea market is worth $6.73 billion in 2021 and is estimated to grow at a CAGR of 5.3% to reach $7.88 billion by 2026*.  Bidfood plans to cater to the growing awareness and demand for luxury tea in the region by leveraging its value-added distribution network.     Catherine Archer, CEO, JING Tea, said: “We take pride in our partnership approach, providing not only the best teas possible from our personal relationships developed with our master tea makers but also by working with our customers to deliver against their individual needs- from a wide range of handmade teaware and ability to create bespoke service styles to our word-class training and tailored support for their teams. We look forward to partnering with BIDFOOD and bringing more exceptional tea experiences to the UAE.”   JING was founded to enable people to access the highest quality, distinctive teas and enjoy the most fulfilling tea-drinking experiences. JING™ sources teas from single gardens and master tea makers to ensure that they not only wow the senses with their clarity and purity, but also enable the people and places behind them to thrive.     JING’s focus on quality and service means they have been selected by some of the world’s greatest tastemakers. They proudly work with some of the world’s leading restaurants- with over 100 Michelin stars between them, as well as partnering with inspiring chefs and are enjoyed in some of the world’s most loved and respected hotels.   We look forward to a great partnership together. 
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November 17, 2021

5 Practical Changes to Healthify Your Restaurant Menu

Nearly all restaurants have something healthy to offer on their menu. Some of the well-known restaurant chains with guilt-free dishes you can indulge in are Chipotle, Wendy’s, McDonald’s, Subway, and The Cheesecake Factory. Since even big, global restaurant chains are constantly looking for ways to incorporate healthier dishes in their menus, if you own a food business, it’s crucial to follow this trend. Doing so allows you to cater to health-conscious customers who are always willing to pay more to enjoy healthy meals. Making changes to your menu also enables you to offer more nourishing dishes that appeal to both health-conscious customers and those who want to expand their palates. All these can translate into an increase in your sales and profits and ensure you stay on par with the competition. Easy Ways to Make Your Restaurant Menu Healthier Making your menu healthier may sound challenging. However, there are simple and practical steps you can take to make these changes. Bidfood, one of the top food suppliers in Dubai, shares the below five easy tips that can help your restaurant have a healthier menu: 1. Introduce healthy substitutes. Before modifying the content of your menu, you need to make some changes in the kitchen to ensure you can serve up healthier dishes and back up your claims. An easy way to start is to replace the unhealthy ingredients you usually use with healthier ones. If you use sunflower, canola, or any type of vegetable oil, switch to healthier ones, such as coconut oil or olive oil. Also, serve salads with olive oil and vinegar instead of creamy, fatty dressings. If you use sour cream in some dishes, switch to Greek yogurt, which contains less sugar and more protein. Instead of offering white rice exclusively, start offering brown and cauliflower rice as healthy alternatives. Also, start making sugar swaps. Instead of using refined sugars in your desserts and sweet beverages, opt for natural sweeteners such as organic honey, dates, or monk fruit. These changes may not be huge, but they’ll help you get on the right track to having healthier menus. 2. Serve leaner cuts of meat. If different types of meat are staples in your menu, you can make these dishes healthier by choosing leaner cuts. For beef, flank, sirloin, tenderloin, top round, and eye round are some of the leanest cuts since these have lower fat content. On the other hand, loin chop, boneless ham, tenderloin, and top loin roast are the leanest cuts of pork. For chicken, breast and drumstick are the leanest cuts. You can cut their fat and calorie content in half by serving them skinless. You can also make your meat dishes even healthier by skipping unnecessary fats like butter and cream when preparing and cooking lean cuts. Add more seafood dishes to your menu. Fish and shellfish are nutritious since they are excellent sources of omega-3, vitamins B and D, iron, and protein. However, the average person does not eat the recommended servings of fatty fish and shellfish per week, which means they are losing out on a lot of nutrients. You can turn things around by serving more seafood in your restaurant. Use both wild-caught and farm-raised fish and shellfish in your new dishes or add them to tweak your current offerings. If you want to use frozen seafood, choose products that are responsibly sourced. Make sure you also prepare your seafood using healthy cooking methods, such as broiling, grilling, or baking. 4. Reduce portions. Reducing portion sizes is one of the best strategies you can try to help people lower their risk for obesity and other diet-related diseases. It is also an effective way to reduce food waste. Try to cut your serving portions in half. You can offer the smaller portion sizes at lower prices suitable for one person and the usual ones at their regular prices, which two or more customers can share. If you choose to serve smaller portions only, be prepared to deal with some negative reactions. You can minimize and manage those by highlighting the nutrient quality and great flavor each dish provides. Also, focus on enhancing the dining experience so your customers can enjoy themselves when they visit your restaurant. 5. Offer more healthy beverages. Sugary and carbonated drinks are unhealthy for various reasons. To have a completely healthier menu, add more fresh juices and smoothies. Fresh juices and smoothies are popular menu items since they are refreshing, especially during the summer. In cities like Dubai, where the weather is hot nearly all year-round, you’ll have additional offerings that are sure to sell. Since you’ll use fresh fruits and veggies, you’ll be able to serve beverages that are tasty, nutritious, and low-calorie at the same time. Make use of both seasonal and year-round fresh fruits and vegetables for your healthy beverages. Again, always use natural sweeteners, such as honey and dates, to give these drinks flavor. Lastly, don’t forget to highlight your healthy alternatives to sugary fizzy drinks, such as water, brewed coffee, and tea. Aside from serving plain drinking water, work with your sparkling water suppliers to find out what other water products you can add to your beverage menu. Sparkling water is an excellent option since it makes this natural, healthy beverage less boring to drink. Also, when served plain, coffee, and tea are actually calorie-free beverages and are excellent healthy options since they contain antioxidants and flavonoids that are good for your health. With these tips, you can have healthier food and beverage offerings and more varied menu items that will satisfy your loyal and new customers. You can get more ideas on how to improve your restaurant menu by visiting our blog page.
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November 03, 2021 | 12:00 PM

Diwali 2021 at Bidfood UAE

A very Happy Diwali from all of us at the Bidfood family to you and yours!           Earlier today, our entire team of Bidfoodies in the UAE came together to celebrate Diwali with pomp and splendour!    Diwali is known across the world as the "Festival of Lights", and is one of the major festivals celebrated across India. Earlier today, the office was brought to life as we learned about the Festival of Lights and its symbolism - the victory of light over darkness, good over evil, and knowledge over ignorance.   To add to the excitement, various members of our team were dressed in Indian traditional wear and prepared a table full of food, ready to share a hearty Indian breakfast with the rest of the Bidfood UAE team.      We are proud to be part of an organization where we are encouraged to celebrate our culture, uniqueness and diversity and look forward to growing and learning about each other's traditions together.  
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October 31, 2021

The State of Buffet: 5 Changes to “All-You-Can-Eat” Catering After COVID-19

Many things have changed after the COVID-19 pandemic broke out. People stayed inside their homes, and schools and businesses shifted to a virtual setup. Even family members got physically separated from one another. Now that communities are gradually opening up following the release of vaccines, there is still a certain level of reluctance felt across nations, especially related to things that involve joining crowds and eating out. These two things combined create a particular catering service that was a crowd favorite pre-pandemic: the buffet. Although several things remain uncertain, buffet restaurants during (and after) the COVID-19 pandemic are expected to experience several changes. As part of the food suppliers community in the Middle East, we have done some research on the health concerns related to the “all-you-can-eat” style of catering and what changes can be done to ensure the safety of your customers. COVID-19 and the Future of the Buffet Whether or not you agree, the fact remains that COVID-19 has changed almost every facet of life, and that includes how people eat out. This begs the question: Is the buffet done for? Our answer: not necessarily. You see, while people’s concerns about food safety relative to the COVID-19 and its variants is not unfounded, certain updates can be done to improve people’s perception of and their safety in this style of catering. But before that, every restaurateur and food service provider must first understand the two primary issues that the coronavirus brings to the table: The cleanliness of the surface and utensils used to handle the food. The physical distance maintained between each person on the buffet table to prevent the transmission of the virus. Studies also pointed out the lack of ventilation and higher humidity levels indoors that may increase viral spread. To deal with the two concerns highlighted above, food servers may need to push buffet-style dining into an evolutionary stage that involves removing self-service from the equation. Of course, there are other strategies that can be implemented in this situation, each of which will be discussed below. 5 Changes to Make to Buffet-Style Catering Although some argue that it’s no longer safe to serve food in the popular “all-you-can-eat” buffet style, it can still offer a safe choice if designed and planned properly. Here are five changes that can be done to keep the buffet catering service style going: 1 Make it personal. Since one major problem with traditional buffets concerns the number of people touching the utensils, the most straightforward solution is to limit their handling. To do so, you can provide personal serving tools for each guest, along with cutlery roll-ups. Aside from supporting the possibility of retaining the self-service element of buffets, this solution also ensures that guests don’t share germs with each other. 2. Expand the table. To improve social distancing measures in a buffet, you can choose a deeper and wider table. The additional width helps prevent guests from standing too close to one another. If you’re removing the self-service element altogether, this also works as an additional buffer between people and the food. 3. Rethink food containers. People have been rethinking many things since COVID-19 hit, so who’s to say the kinds of food containers used in buffet catering would be an exception? A few possible alternatives to the typical serving containers include bento boxes and anti-microbial plates that prevent cross-contamination of food. 4. Implement a hands-off approach. As mentioned earlier, one potential evolutionary stage for buffets is the removal of self-service. Instead of letting dozens or hundreds of patrons share utensils, servers wearing masks and gloves, trained in safety protocols, would be the only people handling food. This will significantly reduce the number of touchpoints in the buffet line. Of course, you must reassure guests that there will still be no limit to the number of times they can return to the buffet queue, especially in an all-you-can-eat setup. The point is just to reduce touch contact for their own safety. 5. Limit the portions. Although buffets are widely popular for their self-serve all-you-can-eat promotions, this might no longer be a profitable set up for business owners unless certain changes are made. Originally, buffets required less staff because the customers are serving themselves. But since food safety has been highlighted during the pandemic, food handling must be limited to well-trained and health-certified food service staff. That said, food and beverage companies in the UAE and Saudi Arabia believe that what you cannot save on manpower, you can recoup by limiting food portions for the buffet. The truth about buffets is that it produces more food waste than other catering styles, primarily because customers often take more food than they consume. With smaller portions, you can reduce food waste and save a ton of money at the same time, making it the most cost-effective alternative solution to self-service. Plus, portioning food served in buffets helps guests stay healthy not only by preventing the spread of COVID-19, but also by keeping their caloric intake in check. A Safer Buffet Table The buffet is a popular food service style that is in danger of going extinct after COVID-19. Fortunately, innovation, creative thinking, and strict implementation of safety protocols can help prevent this and ensure a safer buffet table for everyone. Need something for your food business? Talk to us at Bidfood. We offer food service advice as well as high-quality supplies for restaurants and other foodservice businesses.
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October 28, 2021

Pink Day at Bidfood UAE

Earlier this week, we conducted “Pink Day” at the Bidfood UAE office in solidarity with the global awareness toward Breast Cancer Awareness. We partnered with Friends of Cancer Patients and participated in their Pink Caravan initiative.     Friends of Cancer Patients is a non-profit organization in the UAE committed to helping cancer patients and their families get through their long and arduous journey of cancer treatment. Pink Caravan is their homegrown initiative that is conducted across the UAE for the early detection of breast and cervical cancer.     Various members of our team showed their support by sporting something pink – be it their clothes or breast cancer support ribbons.    We had the pleasure to interact with the Pink Caravan team as they delivered an eye-opening and interesting session to our room full of Bidfoodies on:  A Breast Cancer Awareness Session – discussing its types, stages, symptoms, signs, and risk factors A Self Examination Workshop – where we learned the proper method and frequency to perform examinations to aid early detection      We would like to take this opportunity to extend our thanks to Friends of Cancer Patients for partnering with us for this humble initiative. As we continue our journey, we would like to resonate with the sentiment of one of our colleagues from yesterday, “Breast Cancer Awareness is not just for a Month”.   
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October 05, 2021 | 10:00 AM

Harnessing The Power Of People And Culture

  Two weeks ago, we had the pleasure of welcoming Lucy d’Abo to our Bidfood office in the UAE. Lucy is a business advisor to companies around organizational excellence, brand culture, talent acquisition, succession planning, and preparation for acquisition and growth strategy. The session started with Lucy walking us through her inspiring journey of how she co-founded and built a market-leading creative communications agency DABO & CO, how she successfully secured an acquisition, managing a merger and subsequent earn-out.   What stuck with all of our Bidfoodies after just a few moments of interacting with Lucy was her take on workplace culture and her passion for building connections.   During the hour, we learned that the key to building a superpower culture revolved around a set of shared attitudes, values, goals, and practices that bind us as an organization. Moreover, good company cultures are prevalent in those organizations where every person in the company believed in the purpose of the business and its values.     It was here that we got the chance to reflect upon Bidfood’s own purpose and how we play our part to achieve it.  "To enable food operators to provide an amazing dining experience to end consumers."   Lucy highlighted how successful company cultures lean on multiple pillars - from workforce and leadership to communication and strategy. We discussed, collectively, the importance of raising one's own voice, taking accountability for actions and every person's role in being responsible for a company's culture.   The excitement hit the roof when Lucy's team proceeded to conduct a series of fun-filled group activities that had all our Bidfoodies completely engaged. We were made to perform tasks that reiterated the core of practising good cultures that focused on:  Progressive Leadership: Fostering trust and breeding a culture of ownership Communication: Sharing is power – access to information is empowering and so is listening Care: Caring for your people to build loyalty, camaraderie and resilience   Reflecting back on Lucy's insightful words, we collectively echo the sentiment that each person is responsible for the culture of the company and continuously work hard to make Bidfood the best company to work in and with.   
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