With 55 restaurants and 13 bars, Disneyland®Paris is the largest restaurant in Europe, in which approximately 20 million meals are served every year. But this sector too is moving, and projects are counted on more than one hand. In the guest experience we intend to improve, what is in the guest’s plate is also taken into account. Consequently, the food & beverages teams have reviewed their strategy and our offer. Last year counter service was reviewed from top to bottom, and now the buffets and table service concepts of the destination are going to be thought out through and through. Let us take a look at what is cooking! No one better than Faouzi Miloud, Director Food & Beverages, to lead us.
“Contrary to general belief, the offer in our restaurants evolves regularly: the menu of our counter service restaurants changes at least once a year, and the buffets and table service menus twice. Of course we take seasonality into account, as well as the latest tendencies and of course our guests’ expectations in order to offer the best products”, Faouzi Miloud declares right off.
Change, variety and diversity, are key words in the kitchens at Disneyland Paris. Chefs Thierry Clément and Christian Aubert conceive and develop the new menus with their colleagues in a dedicated laboratory in order to meet guest expectations. This procedure includes strict and regular collaboration between operational Cast Members, the quality service and financial analysts. New, varied and balanced menus started to be put into place two years ago in the counter service restaurants, as part of the “Disney Magic of Healthy Living” global program. Salads and water now replace the ever-present French fries and sodas, and alternatives are also made in the dessert sector. The levels of sugar, sodium, polyunsaturated fats and calories are controlled while specific measures are taken to constantly set up healthier menus, with the help of the in-house nutritionist Adoracion Faulin. To always maintain the quality, better products are brought in, such as the Angus beef in the hamburgers, the coffee, or the chicken in the nuggets. At the En Coulisses restaurant a fish-based menu has been added, while beef with an African sauce is now a staple at Hakuna Matata. There have been other changes in the presentation and the freshness of the products, even though –as Faouzi explains-, “we are keen on keeping on our menus the most popular products”. This strategy has proven to be the right one since the guest satisfaction rate in this segment of our catering service has gone up 5 points over these last months.
Faouzi’s teams are now tackling the food & beverages strategy regarding buffets and table service. This brainstorming will continue until 2016, even if the first changes will soon be made. “As of 1st July, the California Grill, the iconic restaurant at the Disneyland Hotel, will once again offer an upscale, California inspired world cuisine menu, with traditional French products. The menu will change three times a year, with fresh produce of each season, whether it is fruit, vegetables or meat. Aromas will also play a very important part. We are coming back to the basics, to our origins by respecting the themes of each of our restaurants. This is what our guests have asked us to do. Consequently each table service restaurant in the destination will be different, with its own positioning. The next ones on our list are the Yacht Club and Walt’s.”
The Chef of California Grill Philippe Geneletti,surrounded by his teams
With time the teams want to set up “signature” products for the buffets in each of the restaurants, in order to differentiate them from one another. The key word is once again variety, and the products will change various times a week. There will be less fried food, more fresh products, seafood and salad bars. Change is in the air and quality is always the objective. Faouzi also hopes to improve the experience in the restaurants, with animation and interaction, a carving board to slice freshly roasted meats, cold cuts, woks and pasta cookers, open kitchens: in short, elements that turn catering into a real show. “In the coming two years we are going to push our current food offer to a totally different level” Faouzi Miloud concludes with a smile, visibly very enthusiastic and determined to turn this ambitious project into a reality.