Greenhouse Foodstuff Trading highlights demand for breakfast

Greenhouse Foodstuff Trading highlights demand for breakfast

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.



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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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