Chef Patrick Merheb

Chef Patrick Merheb, Culinary Expert and F&B Consultant

 

We’re thrilled to share this engaging and informative deep-dive into true F&B innovation and what it takes to bring a restaurant concept to life, courtesy of Chef Patrick Merheb, Culinary Expert and F&B Consultant.

 

1. Introduce yourself and what you do.

I'm Chef Patrick Merheb, a Lebanese culinary expert and F&B consultant. I specialise in creating exceptional dining experiences and innovative restaurant concepts. With extensive experience in the food industry, I help businesses succeed by blending traditional flavours with modern techniques and trends. My services include turnkey concepts from A to Z, menu development, kitchen design, equipment selection, staff training, and more, all aimed at ensuring each establishment I work with, stands out in the competitive hospitality market.

 

2. As an F&B innovator – what does that involve?

Being an F&B innovator means continuously exploring new trends, technologies, and customer behaviours to stay ahead in the industry. It requires a comprehensive understanding of culinary arts, market trends, and the ability to adapt quickly. My work involves crafting unique dining experiences, developing creative and appealing menus, integrating advanced technologies, and ensuring that every detail—from ambiance to service—enhances the overall customer journey. This approach ensures that each project not only meets but exceeds customer expectations and sets new standards in the hospitality industry.

 

3. What are the most innovative trends you’re currently seeing in the industry?

Some of the most exciting trends include the surge in plant-based and alternative proteins, the adoption of AI and automation in kitchen operations, and a strong focus on sustainability. There’s also a growing emphasis on personalised dining experiences through technology, such as digital menus and interactive dining platforms, which enhance customer engagement. Additionally, the use of locally sourced ingredients and the popularity of ghost kitchens and delivery-only models are reshaping the industry, offering new ways to meet customer needs and preferences.

 

 

4. What shifts in consumer behaviour have you seen recently?

Consumers are becoming more health-conscious and environmentally aware. There is a higher demand for transparency in ingredient sourcing, organic and locally produced foods, and sustainable practices. The pandemic has accelerated the trend toward online ordering, delivery, and takeaway services, with customers expecting both convenience and high quality in their at-home dining experiences. Additionally, there is a growing preference for personalised meal options and a keen interest in global flavours and fusion cuisines. These shifts are driving the industry to adapt and innovate to meet evolving consumer expectations and preferences.

 

 

 

5. What is your process from coming up with a concept to eventually opening a restaurant?

The process begins with in-depth market research to identify opportunities and gaps in the market. This involves analysing local demographics, dining preferences, competitor offerings, and current industry trends. Armed with this information, I develop a unique concept that aligns with both market demand and consumer preferences. Next, I craft a compelling brand story that reflects the essence of the restaurant, creating a strong identity that resonates with potential customers. This is followed by designing an appealing and innovative menu that highlights the restaurant's unique offerings, ensuring a balance of flavours, ingredients, and presentation.

The interior layout and design come next, focusing on creating an ambiance that complements the concept and enhances the dining experience. This involves selecting the right décor, furniture, lighting, and overall aesthetic to create a welcoming and memorable atmosphere. Sourcing quality ingredients is crucial, so I establish relationships with reliable suppliers to ensure the freshness and sustainability of the produce. Concurrently, I hire and train a skilled team, emphasising the importance of excellent service and consistent culinary experience.

Efficient operational processes are set up to streamline everything from inventory management to customer service. This includes implementing advanced technologies where necessary to improve efficiency and enhance the overall dining experience. Before the official opening, we conduct a soft launch to gather valuable feedback from a select audience. This allows us to identify any areas for improvement and make necessary adjustments. Finally, with everything fine-tuned, we proceed with the official opening, ready to deliver an exceptional dining experience that sets the restaurant apart in the competitive market.

 

6. How do you incorporate technology into your concepts? For example, AI, automation, smart kitchens…

Technology plays a pivotal role in modern F&B concepts, enhancing efficiency and customer experience. I utilise AI for predictive analytics to understand customer preferences and optimise inventory management. Automation in smart kitchens ensures consistency and efficiency in food preparation processes, improving overall operational flow.

However, it's crucial to maintain operational resilience. Even without reliance on electricity or modern machinery, a kitchen should function effectively. Traditional culinary skills and manual processes are foundational, ensuring that even in challenging conditions, the kitchen can operate smoothly. This dual approach—leveraging advanced technology while respecting traditional methods—ensures reliability and versatility in restaurant operations. Additionally, digital ordering systems, contactless payments, and interactive dining apps further streamline operations and enhance the overall dining experience, catering to modern consumer expectations.

 

7. How do you incorporate sustainability into your concepts?

Sustainability is at the core of my concepts. We emphasise local sourcing to support community farmers and reduce carbon emissions. Eco-friendly materials are used in packaging and interior design. Our "no waste kitchen" rule ensures rigorous waste minimisation through practices like composting and food waste tracking. We also educate staff and customers on sustainable practices to promote environmental responsibility.

 

8. What trends or concepts are you bored of seeing?

One trend that feels overdone is the excessive use of molecular gastronomy without real substance, often prioritising presentation over genuine culinary experience. Additionally, the market is flooded with generic fusion concepts that lack authenticity and a coherent story.

 

 

 

 

 

9. How important is customisation in the dining experience?

Customisation is paramount in today’s dining landscape. Customers value the ability to tailor their meals to fit their dietary requirements, preferences, and tastes precisely. Providing personalised options not only enhances customer satisfaction but also cultivates loyalty. It demonstrates our commitment to understanding and fulfilling each customer’s individual needs.

10. Have you attended GulfHost? What do you think is the importance of such an event for the food service and hospitality industry?

GulfHost functions as a leading trade show, bringing together industry leaders, suppliers, and professionals in one venue. It serves as a pivotal platform for discovering the latest trends, innovations, and equipment across the culinary and hospitality sectors. Networking opportunities at GulfHost are invaluable, fostering new partnerships, collaborations, and insights that are essential for remaining competitive and well-informed in the ever-evolving F&B landscape of the Gulf region and beyond.