Latest TIME-hosted teen-focused round table highlights
increasingly sophisticated culinary preferences of Gen Z diners; nutrition,
quality, variety and flavour top dining checklist of influential youth market
segment
UAE-headquartered TIME Hotels, in partnership with BNC,
has delved into the world of the Generation Z teen once again, with the third
in its four-part round table series of travel, tourism and lifestyle
discussions.
The next generation of frequent travellers, and foodie
tourists, the Generation Z group (those born around the year 2000 through the
2010s) was represented by a dozen pupils from years 10, 12 and 13
(15-18-year-old) from Dubai English Speaking College (DESC) and The Winchester
School Jebel Ali came together at TIME Oak Hotel & Suites recently, to talk
about Dubai’s dining scene, their personal food adventures and the impact of
the growing global nutrition and wellness movement on their diet.
The expat teen panel was unanimous in their fondness for
buffets but equally adamant that choice, and a daily changing menu, was key to
a good dining experience. Several also flagged hygiene as a major concern, citing
negative experiences when travelling outside of the UAE.
The group was split on the issue of kids’ menus, with the
rugby players from DESC dismissing the thought of chicken nuggets and small
portions, while others remarked that a kids menu meal was still an option in
terms of providing an adequate portion size (adult portions were often
considered too large) or a quick fix if in the mood for something familiar.
“I feel like kids’ menus underestimate the palate and our
taste preferences, especially as we become more globalised with the Internet
giving us more access to different food and cultures,” remarked 15-year old
Alijaeh Go.
DESC student Max Johnson, agreed, and said: “You mature
as you grow up and are more willing to try new things, so [for kids menus] the
range needs to be bigger and offer different things.”
When asked what restaurants can do to make their menus
more appealing, Abhinav Nair from Wellington School remarked: “There are too
many brunches and buffets; we are becoming immune to what’s on offer and they
don't interest us anymore.”
All 13 roundtable participants considered themselves
relatively healthy eaters, apart from when they travel; however, with a new
impending directive that restaurants feature at least two healthy dishes on
their menu, it was a resounding “no” when asked if they would consider this
their first dining choice – unless the options were innovative and different
(“not just another salad!”).
The group was also on the ball when it came to awareness
of the development of the food scene in Dubai, noting the exponential growth of
predominantly western food chains in the UAE, citing examples such as
Cheesecake Factory, PF Chang and TGI Friday. However, they are also seasoned
hotel diners, albeit more often for special occasions than quick dinner fixes;
and strong influencers when it comes to the family decision-making process.
“The UAE’s F&B sector is expected to grow by around
4% per annum by 2018, to reach US$13.2 billion, according to KPMG research, and
with a hugely competitive dining landscape and an increasingly well-travelled,
highly aware and critical audience, we as hoteliers need to evaluate our
approach to the food we put on our table,” said Mohamed Awadalla, CEO, TIME
Hotels
“While we historically focus on the adult diner – those
controlling the purse strings – we also need to consider the influence of the
younger members of the family; and our latest round table session has shown the
team at TIME that quality, choice, flavour and nutrition are all equally
important,” added Awadalla.
