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Y O U R N O . 1 S O U R C E F O R T H E L AT E S T H O S P I TA L I T Y I N S I G H T S I N T H E M I D D LE E A S T JANUARY 2026 | HOTELANDCATERING.COM T h e N e w R u l e s o f Dining A forward-looking report on how sustainability, wellness and moderation will reshape the way we eat, drink and dine in 2026 T h e N e w R u l e s o f T h e N e w R u l e s o f
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6 JANUARY 2026 | HOTELANDCATERING.COM IN THIS ISSUE INSIDE THE RISE OF DAYLIFE Guillaume Ferraz on what makes beach clubs endure THE NEW RULES OF DINING A forward-looking report on how sustainability, wellness and moderation will reshape the way we eat, drink and dine in 2026 THE TRENDS RESHAPING HOW WE STAY, LIVE AND EXPERIENCE HOTELS As the hospitality industry enters 2026, it does so with a noticeably different energy 32 24 52 Contents 48 GULFOOD The World’s Biggest F&B Gathering Returns to Dubai 58 BUILDING THE NEXT GENERATION OF EMIRATI CULINARY TALENT As Dubai continues to position culture and creativity at the heart of its global identity, the role of food as a cultural language has never been more pronounced 60 UAE ONLINE FOOD DELIVERY MARKET TO REACH $3.9B BY 2030 With the MENA food delivery sector projected to reach $35.6 billion by 2030, mobile is rapidly becoming the default channel for ordering 62 WHERE TO EAT AT ONE ZA’ABEEL 20 MEET THE CHAMPIONS Festival of Cake Bake-Off Crowns Its First Winners 36 THE ARCHITECTURE OF CELEBRATION How Crystals Events & Catering turns moments into legacies 40 THE RISE OF GROUNDED EXPERIENCES How Hyper-Local Thinking Is Powering the Next Dining Experiences 42 INSIDE FZN BY BJÖRN FRANTZÉN’S CELLAR At FZN by Björn Frantzén, the beverage programme is not designed to sit quietly beside the food
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8 JANUARY 2026 | HOTELANDCATERING.COM SUBSCRIBE Contact subscriptions@bncpublishing.net to receive Hotel & Catering every issue CEO Wissam Younane wissam@bncpublishing.net MANAGING DIRECTOR Rabih Najm rabih@bncpublishing.net EDITOR-IN-CHIEF Seymone L Moodley seymone@bncpublishing.net COMMERCIAL MANAGER Alex Brown alex@bncpublishing.net MARKETING & COMMUNICATION LEAD Aaron Joshua Sinamban aj@bncpublishing.net DIGITAL EDITORIAL SUPPORT Karan Moodley karan@bncpublishing.net PHOTOGRAPHY Joel Amparo MULTIMEDIA Eduardo Buenagua CREATIVE LEAD Christian Harb chriss@bncpublishing.net PO Box 502511 Dubai, United Arab Emirates P +971 4 4200 506 | F +971 4 4200 196 For all commercial enquiries related to Hotel & Catering News ME, contact sales@bncpublishing.net All rights reserved 2026. Opinions expressed are solely those of the contributors. Hotel & Catering is officially licensed exclusively to BNC Publishing in the MENA region. No part of this magazine may be reproduced or transmitted in any form or by any means without written permission of the publisher. Printed by United Printing and Publishing | upp.ae Images used in Hotel & Catering are credited when necessary. Attributed use of copyrighted images with permission. Hotel and Catering News ME HotelCateringME Hotel & Catering News Middle East hotelcateringme In addition to our print edition, we’re bringing you all sorts of industry news on our web mediums. We’re looking forward to interacting with our readers on all of our social media and web platforms. See you on the web! CREDITS
9 HOTELANDCATERING.COM | JANUARY 2026 CONTRIBUTORS Contributors 01 03 02 SHAIMA RASHED AL SUWAIDI, CEO, Arts, Design & Literature Sector at Dubai Culture “Food is an integral part of our authentic culture. Through it, local talent expresses the richness of Emirati cuisine and showcases our community’s identity, traditions, values, and spirit of generosity.” MARTIN KUBLER, Chief Sloth at The Gluttonous Sloth - HORECA Consulting with Attitude “The modern guest is more informed, more travelled, and more value-aware than ever before.” GUILLAUME FERRAZ, Vice President of Daylife, Sunset Hospitality Group “The scale, pace, and diversity of this city demand a higher level of planning and execution. It teaches you to move with intention, to listen to the market and to deliver quality at speed.” Hospitality Voices This Month
A serene sanctuary at the heart of the city’s dynamic landscape, Le Méridien Dubai Hotel & Conference Centre redefines the art of urban hospitality. Set across 15 acres of immaculately landscaped gardens, the hotel offers an elegant retreat just moments from Dubai International Airport, placing guests within effortless reach of the city’s most iconic districts, from Dubai Mall and Burj Khalifa to the storied charm of the Gold Souk and Dubai Creek. With 580 beautifully appointed rooms and suites, the property invites travellers into a world where contemporary design meets the timeless sophistication of the Le Méridien brand. The distinguished 196 rooms in the Le Royal Club wing elevate the experience with spacious, light-filled rooms, and refined club privileges, while select ground-floor accommodations in the main building open directly onto lush gardens and tranquil pools, offering a resort-like ambience rarely found in the city. Well-being is woven into the hotel’s DNA. Guests may indulge in five swimming pools, unwind in serene outdoor enclaves, or train at one of Dubai’s most expansive and advanced fitness facilities, staffed by expert coaches and equipped with cutting-edge technology to nourish mind, body, and spirit. At the heart of the property lies an extraordinary culinary journey. Housing 18 acclaimed restaurants and bars, Le Méridien Dubai is home to some of the city’s most storied dining institutions. From the ever-legendary Seafood Market, celebrated for its market-style freshness, to Casa Mia, Dubai’s pioneering Italian restaurant, each venue reflects a passion for authenticity, craftsmanship, and memorable dining artistry. A beacon for global meetings and events, the hotel features more than 44,000 sq. ft. of versatile event spaces, comprising 24 impeccably designed venues outfitted with modern audiovisual capabilities. Whether orchestrating a grand celebration for 1,750 guests, hosting an international exhibition, or curating an intimate executive gathering, the hotel’s specialist events team and award-winning culinary experts bring each vision to life with impeccable precision and creative flair. From inspired dining to world-class event facilities, and from resort-style relaxation to unmatched convenience, Le Méridien Dubai Hotel & Conference Centre stands as a destination where cosmopolitan energy and cultivated luxury converge, inviting every guest to unlock a stay that is truly memorable. Rediscover Inspiration at Le Méridien Dubai Hotel & Conference Centre
12 JANUARY 2026 | HOTELANDCATERING.COM EDITOR’S NOTE H&C DO, OR DO NOT. THERE IS NO TRY. T here is no dramatic pause at the end of an old year. The fireworks are only in the sky, and the euphoria you feel at 11:59pm is likely the bubbles talking. What really sits between one year and the next is sleep. We go to bed and wake up in 2026. And in truth, there isn’t a great shift between the last day of December and the first of January. Mentally, and to some degree physically, you can turn it into a reset, but in reality, it is simply a continuation. What does change is the calendar, and the energy we choose to carry forward, or consciously create anew. As we enter a new year, much of the conversation across hospitality points in an interesting direction. Forward- looking, yes, but also quietly reflective. A return to simpler insights. Less obsession with trends, and more focus on what actually works. Listening to guests and serving them in ways that feel intuitive, thoughtful, and genuine. Across this issue, you’ll find reflections on more casual experiences, collaboration over competitiveness, less drinking and more thinking. Smaller portions. Deeper experiences. Less performance, more purpose. Hospitality that feels rooted, meaningful, and culturally connected, rather than driven by fleeting cues. And while all of this sounds interesting, the question remains, how much of it will truly stick in a world still obsessed with being the loudest, the flashiest, and the most visibly accomplished? Time will tell. Personally, I’m stepping into 2026 with less baggage. Letting go of what no longer serves me, internally and externally. People, places, habits, expectations. Creating space for something more intentional, more abundant, and more aligned. My wish for you is the same. So whether you believe in fresh starts or don’t give them much thought at all, whether you quietly set intentions or howl at the moon, it is, undeniably, a new year. And as Yoda wisely put it, Do, or do not. There is no try. SEYMONE L MOODLEY EDITOR-IN-CHIEF seymone@bncpublishing.net Seymone Leigh Moodley seymonemoodley
16 JANUARY 2026 | HOTELANDCATERING.COM OPENINGS & LAUNCHES H&C Wynn Al Marjan Island, the $5.1 billion integrated resort currently under construction in Ras Al Khaimah, United Arab Emirates, has confirmed the first two of the 22 restaurants and lounges planned for this much-anticipated destination. Set to debut when Wynn Al Marjan Island opens in Spring 2027 are an elegant steakhouse by Alain Ducasse and a second outpost of Delilah, the phenomenally popular supper club at Wynn Las Vegas. WYNN AL MARJAN ISLAND ANNOUNCES ITS FIRST TWO RESTAURANTS AUTOGRAPH COLLECTION HOTELS CELEBRATES CAPE TOWN’S SEASIDE SPLENDOR WITH THE OPENING OF MOREA HOUSE, AUTOGRAPH COLLECTION Inspired by the raw beauty, vibrant culture, and laid-back spirit of Cape Town, Morea House, Autograph Collection, has opened its doors in Camps Bay. The new 90- room hotel joins Autograph Collection Hotels, Marriott Bonvoy’s diverse and dynamic portfolio of independent hotels championing individuality. Set along one of Cape Town’s most iconic stretches of coastline, Camps Bay is framed by the turquoise Atlantic Ocean and the dramatic Twelve Apostles mountains. The neighbourhood’s palm-lined promenade, sun-soaked beaches, and lively cafés, restaurants, and boutique shops offer a captivating mix of coastal serenity and city energy, providing the backdrop for the Morea House experience.
17 HOTELANDCATERING.COM | JANUARY 2026 OPENINGS & LAUNCHES Em Sherif Café, one of the region’s most celebrated Lebanese dining concepts, is set to expand its foot- print in Dubai with two exciting new openings. Queue Investments, the master fran- chise owner of Em Sherif Café in the UAE, has partnered with ADIHH and 7 Management to bring the brand’s signature elegance and warmth to two prime locations in the city. IHG Hotels & Resorts proudly announces the opening of Crowne Plaza Alexandria Mirage Hotel, introducing a new standard of contemporary comfort and seamless hospitality to one of Egypt’s most iconic coastal cities. Ideally located in the prestigious Smouha district, the hotel is set to become a key destination for both business and leisure travellers. EM SHERIF CAFÉ EXPANDS IN DUBAI – QUEUE INVESTMENTS, ADIHH AND 7 MANAGEMENT JOIN FORCES FOR TWO NEW LOCATIONS CROWNE PLAZA ALEXANDRIA MIRAGE HOTEL OPENS IN THE HEART OF ALEXANDRIA, BRINGING SEAMLESS WORK AND REST TO EGYPT’S MEDITERRANEAN CITY
18 JANUARY 2026 | HOTELANDCATERING.COM NEWS & APPOINTMENTS H&C Anantara The Palm Dubai Resort and Anantara World Islands Resort are pleased to introduce their newly appointed Cluster Marketing team. With a focus on driving brand visibility and strengthening market reach, the team will support the continued growth of both properties across key regional and international audiences. ANANTARA THE PALM DUBAI RESORT & ANANTARA WORLD ISLANDS RESORT ANNOUNCE NEW CLUSTER MARKETING TEAM RAW Coffee Company, the UAE’s leading specialty coffee roaster, has partnered with JAR Premium Foods to launch the RAW x MILKLAB Barista Training Centre, which opened on September 25th, 2025, at RAW’s roastery and café in Al Quoz, Dubai. The centre represents a first-of- its-kind collaboration in the UAE, bringing together RAW’s internationally recognised specialty coffee expertise and MILKLAB’s barista-grade plant- based milk portfolio. Together, the two brands aim to raise barista standards, support cafés in meeting growing demand for plant-based alternatives, and strengthen the local coffee community through accessible, professional education. RAW COFFEE COMPANY AND MILKLAB LAUNCH FIRST-OF- ITS-KIND BARISTA TRAINING CENTRE IN DUBAI
19 HOTELANDCATERING.COM | JANUARY 2026 NEWS & APPOINTMENTS Rosewood Hotels & Resorts is pleased to announce the appointment of Lina Moubarak as Communications Manager for Rosewood Jeddah, marking a strong addition to the hotel’s leadership team. With over 12 years of experience in marketing and communications across the Middle East, Lina has built a reputation for driving strategic brand visibility, digital transformation, and high-impact communication initiatives. She joined Rosewood Jeddah in September 2025 and has already begun enhancing the hotel’s communication strategies, strengthening its positioning as one of the region’s leading luxury destinations. LINA MOUBARAK JOINS ROSEWOOD JEDDAH AS COMMUNICATIONS MANAGER TO LEAD STRATEGIC COMMUNICATIONS IN JEDDAH UNOX, a global leader in the design, manufacturing and mar- keting of commercial ovens for the foodservice, retail, pastry and bakery sectors, has acquired 100% of the share capital of Roboqbo Srl, the leading Italian designer and manufacturer of integrated food and cosmetics processing systems. The transaction enables UNOX to further strengthen its product offering by integrating advanced robotic and process-auto- mation technologies into its established portfolio of intelligent multifunctional ovens. As automation continues to grow across the GCC market, these systems expand the scope of what can be automated in a professional kitchen by managing cooking and preparation processes that cannot be performed inside an oven. The deal reinforces the Group’s long-term objective: building a complete ecosystem of technologies for fully auto- mated kitchen operations. UNOX GROUP ACQUIRES 100% OF ROBOQBO SRL AND TARGETS €400 MILLION IN REVENUES FOR 2026
20 JANUARY 2026 | HOTELANDCATERING.COM EVENTS H&C Festival of Cake Bake-Off Crowns Its First Winners CHAMPIONS Meet the
21 HOTELANDCATERING.COM | JANUARY 2026 MEET THE CHAMPIONS T he Festival of Cake transformed Al Wasl Plaza into a large-scale celebration of cake and confectionery last month, converting the 110,000 sq ft venue into a dedicated space for live baking, demonstrations and dessert showcases. Held over five days, the event featured more than 100 live shows, 30 dessert brands, 25 chefs and the UAE's first official Cake Picnic. Visitors moved through multiple zones across the plaza, experiencing baking demonstrations, tastings and competitions throughout the programme. Bake-Off winners announced A central part of the festival programme was the Festival of Cake Bake-Off, powered by Bosch, which brought together bakers of varying skill levels from around the world. The professional competition was judged by an international panel including Anna Olson, Jermaine Cunningham and Claire Clark MBE. Entries were evaluated across three categories: Novelty, Sculptured and Wedding.
22 JANUARY 2026 | HOTELANDCATERING.COM EVENTS H&C Novelty Category Winner: Charisse Llamis - Dubai Cake Odyssey "My masterpiece, Dubai Od- yssey, celebrates the city's heritage, vision and endless possibilities. Sharing my passion and winning first place in the Novelty Cakes category in my very first competition is a milestone, a reminder of how far dedica- tion and perseverance can take you." Sculptured Category Winner: Michael Adrian M. Segundo (Jaysiedel) - The Hearts Unveiled Vision "Baking is more than just creating cakes; it is about craft- ing edible passion and real-life stories."
MEET THE CHAMPIONS Wedding Category Winner: Chathuri Dona - Love Glows Even in Winter "Being part of the Festival of Cake Bake-Off was an unforgettable experience. I'm grateful for the op- portunity to share my creativity and passion for cake artistry." Chefs, demonstrations and dessert brands The festival programme brought together more than 25 chefs from around the world. In addition to the celebrity judges, participating chefs included Catherine Zhang, Sarah Alsughayer, Markus Bohr, Sahar Parham Al Awadhi and Nicolas Lambert. Demonstrations covered a range of disciplines, including chocolate work, sculpting and modern pâtisserie techniques. Headline appearances included Rich Myers, founder of UK-based dessert brand Get Baked, who built his 24-layer chocolate cake, Bertha, live on stage each day. Brooke Bellamy of Australia's Brooki Bakehouse also appeared at the festival, sharing insights into her business journey and meeting visitors on site. Across the festival grounds, guests sampled desserts from a wide range of brands, including Magnolia Bakery, Bake My Day, April's Bakery, Cake Bloom, Tema's Cakes, Pavlova Café, Miss Matcha, Cake Social, Dreamy Delights by Sidra and Cakes by Zoya. The programme also included a dedicated Brew Stage, bringing together coffee brands such as Juan Valdez, Lavazza, Miss Matcha, and Back to Roots as part of the wider brand-led activations across the festival. Many visitors followed the Cake Passport experi- ence, which guided them through selected tastings across the venue. Launched by TGP International in partnership with Expo City Dubai, the Festival of Cake welcomed thousands of visitors over its five-day run, with workshops selling out and strong engagement across all programme areas. The event brought together chefs, brands, and audiences under one roof, placing cake and confectionery at the centre of the experience. The Festival of Cake marked the region’s first event of its kind, setting a new benchmark for large-scale, experience-led celebrations.
24 JANUARY 2026 | HOTELANDCATERING.COM COVER H&C
25 HOTELANDCATERING.COM | JANUARY 2026 THE NEW RULES OF DINING T h e N e w R u l e s o f Dining A s the industry closes out another year of recalibration, sustainability is no longer an abstract ambition for hospitality; it is increasingly shaping how menus are built, how drinks are served, and how businesses operate day-to-day. According to Outlook insights from The Sustainable Restaurant Association, 2026 will mark a shift from sustainability as a talking point to sustainability as a baseline expectation. Across markets, the signals are clear. Independ- ent chefs continue to test more thoughtful ways of cooking and sourcing, while larger hospitality groups are embedding CSR into their operat- ing models rather than treating it as an add-on. Together, these changes are setting a direction that prioritises resilience, moderation, transparency and collaboration. From what diners eat and drink to how restaurants design menus and source ingredients, the year ahead points to a more considered, less excessive form of hospitality, one that reflects both economic realities and changing consumer values. A forward-looking report on how sustainability, wellness and moderation will reshape the way we eat, drink and dine in 2026 This feature is built on insights from The Sustainable Restaurant Association
26 JANUARY 2026 | HOTELANDCATERING.COM Fiber replaces protein as the hero ingredient For years, protein-dominated menu language. In 2026, fiber is set to take its place. Growing awareness around digestive health and a move away from ultra-processed foods is reshaping how diners think about wellness. Restaurants are responding with menus built around whole ingredi- ents such as vegetables, grains, legumes and pulses, designed to support gut health without sacrificing flavour or creativity. Rather than eliminating meat entirely, many kitch- ens are adopting a hybrid approach: smaller portions of animal protein paired with fibre-rich plant ingredi- ents. This model supports both nutritional balance and stronger margins, while further blurring the line between carnivore and vegetarian dining. GROWING AWARENESS AROUND DIGESTIVE HEALTH AND A MOVE AWAY FROM ULTRA-PROCESSED FOODS IS RESHAPING HOW DINERS THINK ABOUT WELLNESS. COVER H&C
CHANGING EATING HABITS IS INFLUENCING MENU DESIGN AS MUCH AS INGREDIENT CHOICE. THE NEW RULES OF DINING Low-ABV drinking becomes mainstream Moderation is reshaping the bar. Low- and no-ABV (Alcohol by Volume) drinks are no longer niche alternatives; they are becoming standard features of modern drinks lists. Many guests are alternating alcoholic and non-alcoholic orders throughout the evening, seeking balance without compromising on experience. In 2026, drinks menus will increasingly feature sessionable cocktails, wines and beers, with creativity driven by local flavours, fermentation, and zero-waste practices. Ingredi- ents such as kombucha, water kefir and house ferments are being used not only for complexity, but also to reduce waste through the reuse of kitchen by-products. Portion flexibility comes to the fore Changing eating habits is influencing menu design as much as ingredient choice. The increasing uptake of GLP-1 medications globally is driv- ing demand for smaller, nutrient-dense portions that still deliver indulgence and creativity. Rather than removing pleasure from dining, restaurants are adapting by offering flexible portion sizes and refined small-plate options. By 2026, this shift is expected to accelerate, with menus designed to allow guests to enjoy flavour-driven experiences that align more closely with appetite and dietary goals. Casual dining continues its ascent Luxury is being quietly re-evaluated. Even at the higher end of the market, diners are gravitating towards familiar flavours presented with care, quality in- gredients and creativity. Formality is giving way to warmth, approachability and bold, flavour-forward concepts. This aligns with broader industry research showing a grow- ing preference for casual dining over traditional tasting menus. In 2026, comfort food, reinterpreted rather than reinvented, is expected to remain a strong driver of guest satisfaction.
28 JANUARY 2026 | HOTELANDCATERING.COM COVER H&C Circularity becomes non-negotiable Single-use plastics are rapidly losing their place in hospi- tality. Driven by tightening legislation and consumer expecta- tions, what was once considered a sustainability sell- ing point is now becoming a legal requirement in many regions. Restaurants that adopt reusable systems and circular models are not only staying ahead of regulation but also reducing long-term costs. By 2026, single-use plastic is expected to be the exception rather than the norm across responsible hospitality busi- nesses. Transparency reshapes seafood menus Seafood sourcing is entering a new phase of scrutiny. Historically opaque supply chains are being challenged by chefs and diners demanding clearer answers about where seafood comes from, how it is caught, and by whom. Menus in 2026 are expected to showcase a broader range of spe- cies, moving away from overfished staples. Restaurants that clearly communicate sourcing, both on menus and through trained staff, will be better posi- tioned to build trust with increasingly informed guests. Moving beyond global sameness After two decades of menu homogenisation driven by so- cial media trends, a corrective movement is taking shape. More chefs are deliberately stepping away from copy- paste dishes in favour of cooking rooted in place, highlighting local landscapes, indigenous ingredients, traditional agricultural methods and heritage recipes. In 2026, terroir-driven dining is expected to extend beyond fine dining into neighbourhood and casual concepts. For diners, this shift offers authenticity and storytelling, elements that are increasingly valued over novelty alone. Collaboration replaces competition Perhaps the most significant shift highlighted is cultural rather than culinary. Throughout 2025, more hospitality businesses have shown a willingness to collaborate, share knowledge and support one another. As the global hospitality com- munity becomes more connected, good practices, from sourcing to staff welfare, spread faster. In 2026, collaboration is expected to play a central role in accelerating sustainability progress, reinforcing the idea that collective action benefits the entire sector.
THE NEW RULES OF DINING
COVER H&C
31 HOTELANDCATERING.COM | JANUARY 2026 THE NEW RULES OF DINING Global hospitality is already responding to shifting consum- er values and operational expectations. Forecasts show that moderation-focused drinking and wellness-led menus are shaping beverage and food offerings worldwide, not least as travellers and locals alike prioritise health and balance in dining choices. In the Middle East, rising demand for nutrient-rich, natural foods reflects wider health trends in the GCC, while forums such as the Future Food Forum in Dubai are fostering col- laboration between government, industry and innovators to build more resilient and sustainable food systems. Across the UAE, policy initiatives aimed at reducing food waste and climate-conscious catering signal that sustainability in hos- pitality is moving from a niche ideal to a structural reality. Taken together, the signals shaping 2026 point to a hospi- tality industry that is becoming more intentional, more re- strained and ultimately more resilient. Sustainability is no longer defined by grand gestures, but by everyday decisions, how menus are structured, how ingredients are sourced, how drinks are poured, and how businesses collaborate rather than compete. As wellness, moderation and transparency increasingly influence how guests choose to dine, the most successful operators will be those who adapt quietly but decisively. The new rules of dining are not about doing more but about doing better and building experiences that feel relevant, responsible and genuinely satisfying in the long term. The New Rules of Dining: What Changes in 2026 Area Wellness Drinking culture Portion size Dining style Packaging Seafood sourcing Menu identity Industry mindset What’s Changing Fiber overtakes protein as a menu focus Low-ABV and no-ABV options go main- stream Smaller, flexible servings gain ground Casual dining outpaces formal luxury Single-use plastics phased out Demand for traceability increases Terroir-driven cooking resurfaces Collaboration replaces competition What It Means for Hospitality Menus prioritise whole ingredients, gut health and balanced plates Drinks lists expand with sessionable, flavour-led alternatives Guests enjoy indulgence with greater control and less waste Comfort-driven concepts replace rigid tasting menus Circular and reusable systems become standard Greater menu diversity and transparency around origin Local ingredients and heritage recipes shape menus Knowledge-sharing accelerates sustain- able progress THE MOST SUCCESSFUL OPERATORS WILL BE THOSE WHO ADAPT QUIETLY BUT DECISIVELY. THE NEW RULES OF DINING ARE NOT ABOUT DOING MORE BUT ABOUT DOING BETTER.
32 JANUARY 2026 | HOTELANDCATERING.COM DAYLIFE Guillaume Ferraz on what makes beach clubs endure ONE-ON-ONE H&C INSIDE THE RISE OF What does “Daylife” mean to you? Daylife is about creating moments that unfold across the day, bring- ing together dining, music, connection and environment in a way that feels smooth. Created in Dubai and now making waves worldwide, Sunset Hospitality’s Daylife has become a global reference, where guests look for standout experiences from late morning to early even- ing, whether they’re poolside, on the beachfront, or in the sky. How do you create a beach club experience people want to keep coming back to? It starts with understanding how guests live, not just how they dine. A beach club needs to offer more than just a sunbed or a DJ; it has to feel intuitive, with service that flows effortlessly and touches that cre- ate a sense of belonging. Familiarity is also important; guests appreci- ate being remembered, but they also want freshness. This could be a new menu item, a seasonal activation or a subtle shift in the music direction. The most memorable venues feel alive; they change just enough to stay relevant, while still offering comfort and continuity. You’ve worked in Saint Barth, Marbella, and Dubai. Which destination taught you the most? Dubai. The scale, pace, and diversity of this city demand a higher level of planning and execution. It teaches you to move with intention, to listen to the market and to deliver quality at speed. You also learn to navigate cultural nuance, which becomes a strength when managing international teams and guests.
INSIDE THE RISE OF DAYLIFE
ONE-ON-ONE H&C
35 HOTELANDCATERING.COM | JANUARY 2026 What’s the secret to making each SHG venue feel unique but still part of one family? Each concept is built with its own story. We protect that in- dividuality while aligning on certain fundamentals such as guest experience, consistency and attention to detail. The result is a portfolio where each venue has a clear identity but shares the same level of care and hospitality. What was the biggest challenge of bringing Baôli to Dubai? Bringing Baôli to a new audience meant rethinking how the brand lives in a different context. We had to respect the es- sence of the concept while adapting the experience to suit local expectations, timing and behaviour. The challenge was to stay true to the original while designing something that felt native to Dubai. When considering the next great destination for SHG, what key factors do you look for? We look at momentum. Places with strong infrastructure, clear hospitality demand and a sense of growth. The guest profile, climate, and competitive landscape also play a role. Most of all, we look for destinations where we can add value by creating something original and aligned with the energy of the place. Guests today are more demanding than ever. How do you keep surprising them? By observing how they behave, not just what they say. Guest expectations change quickly, especially in the UAE. We respond with new layers such as seasonal menus, music shifts, unexpected collaborations or enhanced service touchpoints. Surprise comes from relevance, not from gimmicks. What kind of team culture do you try to build at your venues? We build teams that are confident, informed and proud of where they work. That starts with clarity, consistent training and giving people room to grow. When a team understands the purpose behind the venue, they represent it with more authenticity and energy. How important are sustainability and wellness in your plans for the future? Both are central to how we think about the next generation of hospitality. Wellness reflects how the guest wants to feel; from the food they choose to the spaces they spend time in. Sustainability informs our materials and long-term plan- ning. We continue to embed both into our venues in ways that feel practical and genuine. Describe the future of beach and poolside hospitality in a few words. Uplifted, responsive, experience-led. “We protect that individuality while aligning on certain fundamentals such as guest experience, consistency and attention to detail. INSIDE THE RISE OF DAYLIFE
THE BUSINESS OF EVENTS H&C SARA QUINN, Regional Marketing Manager AMEA for PATRÓN
37 HOTELANDCATERING.COM | JANUARY 2026 OF CELEBRATION The Architecture How Crystals Events & Catering turns moments into legacies T here is a distinct, almost electric moment that occurs in every truly successful event. It usually arrives about an hour in. The initial formali- ties have melted away, the ambient noise has shifted from polite chatter to genuine laughter, and the room no longer feels like a collection of individuals but a shared, collec- tive experience. For guests, this moment feels effortless, even magical. For the host, it is a relief. But for the team working behind the scenes, it is never accidental. It is the outcome of deliberate design, culinary precision, and a deep under- standing of human behaviour. In a world increasingly deprived of genuine connection, the art of gathering has become more important than ever. This is the space in which Crystals Events & Catering oper- ates, quietly reshaping expectations by asking a deceptively simple question: what does it truly mean to serve? For Crystals, the answer goes far beyond the buffet line. It is about building an ecosystem in which memories can take shape, linger and endure. The New Era of Hosting For decades, catering followed a largely functional model. Success was measured by full plates and punctual service. If the food was hot and the drinks were cold, the job was considered complete. Today, that benchmark no longer holds. We now live firmly within an experience economy. Guests arrive with heightened expectations. They eat with their eyes, docu- ment moments in real time, and possess a finely tuned radar for anything that feels generic or formulaic. A “standard package” is immediately recognisable and increasingly unacceptable. According to Crystals, the industry has shift- ed from serving meals to curating narratives. Events are no longer standalone occasions; they are extensions of personal identity, brand values, and social currency. Hosts are not simply organising gatherings; they are making statements. This evolution is precisely where Crystals has found its stride. Positioned between the operational muscle of large-scale contractors and the intimacy of bespoke culinary studios, the company occupies a rare middle ground: high-volume capability paired with personal- ised execution. A Culinary Philosophy: The Plate as a Can- vas At the core of Crystals Events & Catering is a rigorous culinary philosophy rooted in one belief: flavour anchors memory. Long after the décor fades and the playlist is forgotten, guests remember how the food made them feel. A dry main course or cold canapé can undermine months of planning. Conversely, a meal that surprises, one that feels thoughtful and alive becomes insepara- ble from the memory of the event itself. Menus at Crystals are curated with a globally inspired yet locally grounded approach. Food is treated not as sustenance, but as a means of conversation. THE ARCHITECTURE OF CELEBRATION BY CRYSTALS EVENTS & CATERING
Textures are intentional, from the crispness of a perfectly roasted vegetable to the softness of a hand- finished mousse. Aromatics are layered with care, allowing herbs and spices to subtly shape the atmos- phere before a single bite is taken. Visually, plating draws from fine-dining sensibilities, employing height, contrast, and negative space with restaurant- level finesse. Whether designing a reimagined classic for a con- temporary product launch or a generous, family- style spread for an intimate anniversary, the food is designed to do more than impress. It is meant to connect. “We don’t just feed people,” says Managing Partner Bilal Bazi. “We nourish the conversation. When the food is exceptional, the barriers between strangers fall away. Suddenly, everyone has something in com- mon.” The “Invisible” Service Standard If food captures attention, service determines the rhythm of the room. Poor service announces itself loudly, clattering plates, confused staff, queues that fracture momentum. Exceptional service, by con- trast, is almost imperceptible. A glass refilled without interruption. A napkin replaced before it becomes a distraction. A need antici- pated before it is expressed. Crystals refers to this approach as its “Invisible Service” standard. Staff training prioritises emotional intelligence alongside technical proficiency. Teams are taught not just how to serve, but how to read a room, when to engage warmly and when to retreat discreetly. The result is a rare luxury for hosts: the ability to fully inhabit their own event. There is a long-held belief that hosting requires constant vigilance, managing timelines, monitoring suppliers and troubleshooting in real-time. Crystals dismantles this assumption by stepping into the role of surrogate host, absorbing the logistical pressure so clients can focus on presence rather than performance. The Corporate Edge: ROI Through Hospitality For corporate clients, events carry a different weight. A gala, confer- ence, or client dinner is not simply a gathering, it is a strategic tool and a public reflection of brand values. A disconnect between message and execution is imme- diately felt. Innovation rings hollow when paired with lukewarm coffee and uninspired catering. Crystals approaches corporate hospitality through the lens of return on investment. Floor plans are designed to encourage flow and interaction, avoiding bottlenecks that stifle networking. Dietary inclusivity is treated as standard practice, not an afterthought, en- suring every guest feels considered. Timing is handled with precision, recognising that in business environ- ments, minutes matter. Every element is calibrated to support the larger objec- tive: meaningful engagement. The Wedding & Social Spectrum Social events demand a different sensibility altogether. Weddings, anniversaries, and milestone celebrations are deeply personal, often shaped by months, if not years of emotional investment. Here, Crystals steps beyond catering into full event ar- chitecture. Rather than pushing pre-set packages, the team begins with a conversation. What is the mood? The energy? The intention? Whether the vision leans towards understated el- egance, contemporary minimalism, or something more expressive, each element, from menu composition to tableware and service style is aligned to create cohe- sion. The goal is authenticity, not replication. BILAL BAZZI, Managing Partne, Crystals Events and Catering THE BUSINESS OF EVENTS H&C
39 HOTELANDCATERING.COM | JANUARY 2026 For clients navigating emotionally charged occa- sions, this approach offers reassurance as much as execution. Sustainability and Responsibility In today’s hospitality landscape, luxury is insepa- rable from responsibility. Crystals recognises the environmental impact of large-scale events and has taken active steps to reduce its footprint. Local sourcing, smart-prep methodologies, and waste-minimisation practices are embedded into operations, reflecting a belief that sustainability is not a trend but a baseline expectation. We gather to mark moments that cannot be replayed. To celebrate love, recognise achieve- ment, strengthen relationships and create shared memories. Choosing a catering and events partner is ultimate- ly an act of trust, one that places the emotional weight of an occasion into someone else’s hands. Crystals Events & Catering approaches that re- sponsibility with discipline, care, and an under- standing that the smallest details often carry the greatest significance. Blending old-world hospital- ity with modern operational precision, they ensure that when the evening draws to a close, guests leave with only two things: the lingering memory of an exceptional meal and the quiet satisfaction of a night done right. Don’t simply plan an event. Design an experience. “We nourish the conversation. When the food is exceptional, the barriers between strangers fall away. THE ARCHITECTURE OF CELEBRATION
40 JANUARY 2026 | HOTELANDCATERING.COM POINT OF VIEW H&C F or much of the past decade, restaurant experi- ences, especially in many of the Gulf countries, were designed to be noticed before they were understood. Visual drama, bold interiors, and instantly recognis- able plating dominated decision-making, driven by a social media economy that rewarded novelty and speed. That phase is not disappearing in 2026, but it is no longer enough. Today’s diners, particularly in mature hospitality markets, are asking different questions. Where does this food come from? Why does this concept exist here, in this place, at this moment? What does this experience stand for beyond the meal itself? In answering those questions, the industry is quietly entering the next phase of the experience economy, one powered not by spectacle, but by meaning, context, and locality. This shift marks the rise of what could be called Experience Economy 2.0. It is less performative and more intentional. Less about creating moments to be captured and more about creating environments that feel grounded, coherent and emotionally credible. At the heart of this evolution lies hyper-local and hyper-seasonal thinking, not as a sustainability slogan, but as a strategic foundation for experience design. The modern guest is more informed, more travelled and more value-aware than ever before. In a region like the Middle East, where global culinary concepts coexist with deep-rooted food traditions and an increas- ingly sophisticated consumer base, this evo- lution is particularly pronounced. Guests still expect excellence and innovation, but they are increasingly sceptical of concepts that feel interchangeable across cities and countries. A visually impressive restaurant that could exist anywhere now struggles to justify its existence. Hyper-local thinking addresses this directly. It anchors the dining experience in place, climate, culture and season. When done well, it creates a sense of relevance that cannot be replicated by importing a successful concept wholesale. The experience becomes insepa- rable from its location, and that is precisely what makes it defensible in a crowded mar- ket. Importantly, hyper-local does not mean small-scale, rustic, or nostalgic. In the Mid- dle East, it often intersects with advanced agritech, urban farming, desert-adapted produce, and sophisticated supply ecosys- tems designed to reduce dependency on imports. What is changing is not the ambition of concepts, but the narrative behind them. Ingredients are no longer anonymous inputs; they become part of the story the guest is invited into. Seasonality is no longer an operational inconvenience; it becomes a creative constraint that drives menu evolution and repeat visits. This is where experience design and sourcing strategy begin to merge. The most compelling dining experiences in 2026 are not built around static menus or fixed identities. They are designed as living systems that evolve with the seasons, respond to local conditions, and invite guests to return not for familiarity alone, but for discovery within a trusted framework. The experience feels curated rather than manu- factured, intentional rather than excessive. Crucially, this evolution also reshapes the role of the res- taurant team. Service staff are no longer simply executing transactions; they become interpreters of place and process. When provenance and seasonality are genuinely embedded THE RISE OF GROUNDED EXPERIENCES BY MARTIN KUBLER, CHIEF SLOTH AT THE GLUTTONOUS SLOTH, HORECA CONSULTING WITH ATTITUDE HOW HYPER-LOCAL THINKING IS POWERING THE NEXT DINING EXPERIENCES
41 HOTELANDCATERING.COM | JANUARY 2026 THE RISE OF GROUNDED EXPERIENCES in operations, storytelling becomes natural rather than scripted. Guests sense this immediately. Authenticity, in this context, is not a marketing claim; it is an operational reality that expresses itself through confident, understat- ed communication. From a commercial perspective, this shift is far from sentimental. Hyper-local, experience-driven concepts consistently demonstrate stronger pricing power and deeper loyalty. When guests understand why something costs what it does, and when that reasoning is rooted in values they recognise, supporting regional producers, re- specting seasonality, or showcasing local innovation, price sensitivity decreases. Experience, in this sense, becomes a margin strategy rather than a cost centre. The Middle East is uniquely positioned to lead this next phase. Government investment in food security, sustain- ability, and local production has accelerated the develop- ment of regional supply chains that were barely imagina- ble a decade ago. At the same time, a diverse, international population brings high expectations and broad reference points. The opportunity lies in connecting these two realities: global standards of excellence delivered through unmistakably local lenses. For international brands entering or expanding in the region, hyper-local experience design is fast becoming a credibility requirement rather than a differentiator. Concepts that adapt menus, sourcing, and storytelling to local contexts outperform those that rely solely on brand recognition. For regional operators, the oppor- tunity is even greater: to build brands that feel contem- porary and globally relevant without losing cultural specificity. Looking ahead to 2026, the restaurants that will stand out are unlikely to be the loudest or most theatrical. They will be the ones that feel considered, coherent, and confidently rooted in their environments. They will offer experiences that unfold gradually rather than demand immediate attention. They will reward curiosity rather than chase validation. Beyond the plate, dining is becoming a dialogue between place, producer, operator, and guest. Hyper-local thinking gives that dialogue substance. Experience Economy 2.0 gives it structure. Together, they point towards a future where dining is not just consumed but understood and where the most powerful experiences are those that could not exist anywhere else.
42 JANUARY 2026 | HOTELANDCATERING.COM IN THE MIX H&C A t FZN by Björn Frantzén, the bever- age programme is not designed to sit quietly beside the food; it is built as an integral part of the experience. From one of the most extensive wine collections in the city to a meticulously developed non- alcoholic pairing, every element is considered through the lens of guest comfort, storytelling and progression. This conversation took place during Kyle Barton’s tenure as Head Sommelier at FZN by Björn Frantzén, to discuss what defines a Frantzén-style pairing, how guest appeal shapes curation, and why non-alcoholic pair- ings demand just as much creativity, discipline and intent as wine. From Bordeaux’s quiet evolution to micro-experimental producers in Australia and Spain, Barton shares how pairing at this level is less about rules and more about trust, restraint and experience. Beverage philosophy at FZN by Björn Frantzén The philosophy at its core revolves around the guest experience and ensuring excellence at every stage. We want to ensure that every guest who walks through our doors feels accommo- dated, whether they enjoy wine, champagne, cocktails, or non-alcoholic beverages. A funda- mental part of the restaurant’s DNA is making every guest feel comfortable and at home, and we achieve this by delivering a curated alco- holic and non-alcoholic beverage programme executed to the highest standard. As the guest experience is our sole purpose, we put im- mense effort into sourcing the best quality, the most interesting flavours, and beverages with depth, character and storytelling. There are countless restaurants people can choose from when they simply want a meal, but that’s not why they come to FZN. They come for a night out and an experience. It’s not purely about the food, but the feeling they take home with them. From a sommelier’s perspec- tive, our challenge is to keep guests engaged and excited about the beverages they enjoy alongside the food. I think it’s really important to tell a story, not just pour a pairing that works from a technical perspective. What makes a Frantzén-style pairing Quality is always at the forefront when it comes to a restaurant of this calibre, while also ensuring it remains commercially viable. We are constantly seeking interesting wines that balance the classics from top producers, from the Americas to the New World, to those with INSIDE FZN BY BJÖRN FRANTZÉN’S CELLAR
43 HOTELANDCATERING.COM | JANUARY 2026 INSIDE FZN BY BJÖRN FRANTZÉN’S CELLAR age and heritage, all while keeping in mind what our guests expect. I try to source wines with a fascinating story or from a place of genuine intrigue, but the challenge is always availability and volume, as these wines are often limited. A great pairing must tell a story, similar to the food. For guests who enjoy tasting menus regularly, it’s about creat- ing experiential moments. There are many places where you can simply sustain yourself, but here it’s different. The goal is to serve wines that are comfortable yet unfamiliar, something you enjoy instantly but may have never experi- enced before. Terroir, story, or guest appeal? At FZN, we’re fortunate to have an enormous amount of wine storage, which allows us to curate an extensive list, one of the largest wine lists and offerings in Dubai. Ulti- mately, guest appeal matters most, but it’s important not to fill the list with just anything. You need to consider multiple factors to achieve that appeal, from rarity and quality to value, producer reputation, and storytelling, to name a few. That said, curating a list doesn’t mean everything on it must be to my personal taste. There are certainly wines on our list that I wouldn’t necessarily order for myself, but that’s purely subjective. When you're in charge of the curation process, you cannot build a list based on personal prefer- ences. You have to appeal to guests’ hearts, minds, and, in some cases, their wallets. The role is to build something for everyone. Tools like terroir, history, and narrative help en- rich the offering, but they shouldn’t dictate the entire list; they’re there to support the experience, not to limit it. There is also a marketing aspect to having historical bottles or a list of impressive scale. A large, well-curated selection carries a certain prestige, soft bragging rights, if you will, and it strengthens credibility. Winning awards and having the list recognised by peers is meaningful, and yes, there is a healthy dose of competitiveness within that. But from a day-to-day perspective, what matters is that a guest can walk in and feel comfortable spending AED 500 or AED 50,000. The list should make both possible, with enjoy- ment. I also aim to curate a list that spans as many regions as pos- sible, because every palate is different. This includes select- ing specific vintages, especially when a guest is celebrating an anniversary or birthday, we try to pick a specific year. Ultimately, it’s about creating a list that offers exceptional choice. “From one of the most extensive wine collections in the city to a meticulously developed non-alcoholic pairing, every element is considered through the lens of guest comfort, storytelling and progression.
44 JANUARY 2026 | HOTELANDCATERING.COM Wine Regions and Producers to Watch Right Now I’ve just returned from Bordeaux, and despite always think- ing of it as an old-school, traditional region that doesn’t innovate in comparison to others, my first trip completely changed that perception. I was genuinely amazed by the level of innovation happening across many châteaux. They’re experimenting with winemaking practices you would expect from more progressive regions. In the vineyards, there’s even more happening; advanced canopy management and innovative net systems designed to protect vines from heat and UV. These are not things I ever expected to see in a region I assumed was so ‘set in its ways’. I’ve always loved drinking Bordeaux, but this trip made me far more excited about studying it. I also really miss the wines of Australia, which will always hold a soft spot for me. What excites me there is the ex- perimentation with varieties that haven’t historically been popular in the country. You see producers making just one or two barrels of something unusual, sometimes from only a couple of rows of vines they have taken over. It’s similar to what’s happening in parts of the US as well. These small- batch, almost micro-experimental wines are incredibly interesting, especially when they come from otherwise well-established producers. Spain is another region that fascinates me right now. Areas like Rioja and Priorat are undergoing huge shifts. Spain as a whole feels like it’s stepping into the global spotlight, offer- ing old-world quality at reasonable prices. All three regions, Bordeaux, Australia, and Spain, are doing incredibly exciting things for very different reasons, and I think they each represent where the future of thoughtful, expressive winemaking is heading. The secret to crafting a good non-alcoholic pairing The key is genuine attention and dedication. FZN is the first restaurant I’ve worked in where we have a dedicated chef focused solely on creating the non-alcoholic pairings, and that makes an extraordinary difference. We collaborate closely, the head chef and I and our non-alcoholic pairing chef, discussing ideas and flavour profiles for each new dish. From there, they develop a base, whether it’s a juice, an infusion, a tea, or something entirely unexpected. We then taste it together, refine it, and ensure it fits within the flow of the menu. It’s a process that requires intention. Non-alcoholic pair- ings should never feel like an afterthought. Especially when guests are paying a premium, our pairing is AED 750, which is a significant amount; they deserve something truly cu- rated, considered and executed to the same high standard as the wine pairing. A practical tip: avoid too much sugar. Naturally, a bit is needed for balance, but if a guest reaches the end of a tast- ing menu having had six or seven glasses of sugary drinks alongside a rich meal, it becomes overwhelming. The best non-alcoholic pairings are kept fresh, layered with savoury elements, and balanced with restraint. That’s how you cre- ate a pairing that feels just as refined and memorable as its alcoholic counterpart. Building depth without alcohol Building depth in non-alcoholic pairings comes down to creating multiple layers of flavour and texture, much like how people describe wine. When you listen to someone talk about wine, they reference complexity, structure and di- mension. We try to achieve that same multi-dimensionality in our non-alcoholic pairings, so the beverages feel just as engaging and expressive. We work with a wide range of tools to build that complexity, including different acids, vinegars, verjus, teas, infusions and carefully balanced juices. Texture is equally important. Chef Björn Frantzén IN THE MIX H&C
45 HOTELANDCATERING.COM | JANUARY 2026 Techniques like fat-washing can add body and richness. For example, in our set mushroom and raisin ‘Madeira’, we wash the base with brown butter before clarifying it, which gives it a beautiful, luscious texture and a deep, savoury backbone. There are many techniques you’d typically see in high-end cocktail bars, clarification, infusion layering, controlled oxidation, that translate incredibly well into a gastronomic setting. My background as a bartender gives me some foundation in this, but having highly trained chefs around me elevates it even further. Their level of skill and understanding of flavour development goes far beyond what most bartenders can do, includ- ing myself. Combining that culinary precision with beverage technique is what allows us to create non-al- coholic pairings that are genuinely complex, structured and exciting. Non-alcohol pairing Yes, absolutely, just as much as wine pairing, if not more. With wine, there are centuries of guidelines, traditions, and shared knowledge about what works. Many people have experience designing wine lists and pairings, and while chefs may evolve their techniques, the fundamental principles behind pairing wine with food have been understood for a very long time. “It’s a process that requires intention. Non-alcoholic pairings should never feel like an afterthought. INSIDE FZN BY BJÖRN FRANTZÉN’S CELLAR
46 JANUARY 2026 | HOTELANDCATERING.COM IN THE MIX H&C Non-alcoholic pairing, however, is still relatively new ter- ritory. Most guests have far less experience with it, which makes it a creative challenge to find flavour combinations and textures they genuinely enjoy. You also have to strike a balance between familiarity and discovery; most people still want something they like to drink, not just something experimental for the sake of it. Structurally, a non-alcoholic pairing needs the same level of thought as a wine pairing. It should build in intensity over the course of the meal, starting with lighter, more delicate flavours and gradually moving towards richer, fuller, more expressive beverages. It’s the same logic behind menu con- struction; you begin with a crudo or ceviche rather than a richly marbled Wagyu. There’s an intentional progression. When crafting non-alcoholic pairings, we follow that same journey. Each drink must work perfectly with its dish, but it also must not linger so long that it interferes with the next course. That’s where the creativity really lies, shaping a coherent, evolving experience from start to finish using a completely different palette of ingredients and techniques. It's an exciting challenge, and one that pushes you to think about flavour in entirely new ways. Exploring beyond comfort zones For me, it starts with confidence in the product. I’m not a fan of giving things away for the sake of it, but I fully stand behind what we serve. If a guest is hesitant about the non- alcoholic pairing, I’ll simply offer them the first drink to try, no pressure, no commitment. If they enjoy it, wonderful; if not, we’ll find something else they’re comfortable with. Almost every guest who has tried that first pairing ends up taking the full experience. When you truly believe in what you’re serving, you don’t need to ‘sell’ it. We also make it easy to mix and match. All our non-alco- holic pairings are available by the glass, so if a guest prefers certain flavour profiles, we can tailor things around their tastes. The goal is always to make people feel comfortable, never pushed. When it comes to wine, it’s the same principle. I stand behind every wine on the list. During that first conversa- tion at the table, I try to understand what guests normally enjoy, whether they have favourite regions, grape varieties, or wines they’ve loved in the past. From there, I guide them towards bottles that feel familiar enough to be comforting, but interesting enough to open the door to something new. Experience plays a huge role here. I’ve been doing this for over a decade, and the more wines you taste and the more people you speak to, from all kinds of social and economic backgrounds, the better you become at reading what someone will genuinely enjoy. You learn how to recom- mend a Sauvignon Blanc from New Zealand or South Africa that might be dismissed by some sommeliers but is exactly right for that guest. Equally, for Burgundy or Champagne fanatics who know the top producers and vintages inside out, you can still find something exciting or unexpected for them to explore. The key is this: I never force or pressure anyone into trying something they don’t want. It’s all about comfort, trust, and making them feel at home. When guests feel relaxed and open-minded, that’s when the exploration becomes fun for both of us. Biggest red flag about wine “rules” For me, wine has always been rooted in sharing and experi- ence. It’s an important part of Western and European culture, almost sacramental in the way it brings people together. So, I don’t necessarily have ‘red flags’ about the traditional rules themselves, but I do take issue with the way some of them have been exaggerated over time. What matters most is respect, respect for the winemakers who pour their blood, sweat, and tears into their craft. As sommeliers, we have a responsi- bility to carry their stories forward in the way we curate, store, open and present their wines. That respect should always be at the core of what we do. What I don’t believe in is over-inflated admira- tion that sometimes surrounds the world’s most sought-after wines. A lot of that has been amplified by scarcity, speculation, or market hype rather than by the intrinsic value of the wine itself. At the end of the day, its grape juice, beautiful, expressive grape juice, yes, but humility goes a long way in this industry. Wine should be enjoyable. There are certainly moments to be serious and technical, but it should never lose its sense of fun. Whether you’re in a fine-dining restaurant, sitting on a balcony with friends, or sipping something on the beach, wine is meant to be shared, enjoyed, and experienced, not placed on an unreachable pedestal. The bottle that changed the way you think about your craft It wasn’t so much a bottle that changed the way I think about my craft; people have had far more influence on that, but there was a bottle that completely changed the course of my career. At the time, I was working as a bartender, not a sommelier. One night, the head sommelier came over towards the end of service and placed a glass in front of me. It was a Pinot
47 HOTELANDCATERING.COM | JANUARY 2026 INSIDE FZN BY BJÖRN FRANTZÉN’S CELLAR Noir from Australia, a 2013 By Farr, Farrside from Geelong in Victoria, a family-owned winery known for producing truly distinctive, expressive wines, and this one was no exception. I remember smelling it and thinking, wow, what am I smelling? It was unlike anything I had ever encountered. The structure, the aromatics, the complexity, it made me pause with amazement. We talked about it for ten minutes, and by the end of that conversation, I knew I wanted to pursue wine seriously. I went home that night and did a 180; I decided I was going to study wine properly. So, while it didn’t change the way I think about my craft today, that bottle is the one that set me on the path towards becoming a sommelier. If you could open one bottle right now, who would you share it with and why? Back home in Australia, I have a few special bottles tucked away, but there’s one in particular I would open, a 2010 Lorenzo Accomasso Barolo Riserva. Accomasso Barolo was a legendary winemaker, incredibly respected, and known for tending every part of his vineyard himself well into his later life. Following his recent passing, his wines feel even more precious now. In 2023, my wife and I drove to Piedmont, hoping to meet him. He was in the hospital at the time, so we never had the chance, but we stood outside his home and looked across the vines he had worked for decades. We bought a couple more bottles that day, knowing they were part of his legacy. If I were to open that bottle now, I would share it with my wife and my best friend back in Australia, who is also a sommelier. It feels like the kind of wine that deserves to be opened with people who understand the story, the craft and the person behind it. *Kyle Barton served as Head Sommelier at FZN May 2024 to December 2025.
48 JANUARY 2026 | HOTELANDCATERING.COM EVENTS H&C A Record-Breaking Scale Gulfood 2026 marks a significant milestone with more exhibitors, more countries, more sectors and more opportunities than any edition in history. Organisers are reporting: > 8,500+ exhibitors representing 195+ countries, a truly global mix spanning established brands and emerging innovators. > Over 1.5 million products and solutions on display across diverse food and beverage categories. > A major expansion into a dual-venue format, with showcases run- ning at both the Dubai World Trade Centre (DWTC) and the Dubai Exhibition Centre (DEC) at Expo City Dubai. This expansion reflects Gulfood’s ambition to reshape the global food landscape, turning Dubai into the most important hub for sourcing, innovation and strategic industry connection at the start of the new year. Gulfood F or five days at the start of the year, Dubai transforms into the global capital of food and beverage trade as Gulfood 2026 returns bigger and more ambitious than ever before. As long- standing media partners of the world’s largest annual F&B event, we break down what industry professionals, buyers, innovators and trend-seekers can expect from this record-setting edition. THE WORLD’S BIGGEST F&B GATHERING RETURNS TO DUBAI
EVENTS H&C
51 HOTELANDCATERING.COM | JANUARY 2026 GULFOOD What’s New in 2026 This edition isn’t just larger, it’s smarter, more connected and more future-focused: > Dual access hubs across two mega-venues with seamless connectivity between them. > Expanded sector coverage, including traditional F&B verticals alongside new categories such as Gulfood Startups, Gul- food Logistics, Gulfood Fresh and Gulfood Grocery Trade. > Future-oriented programming, including innovation forums and insight sessions from global industry leaders. > Introduction of the Gulfood World Economy Summit, designed as a global command centre for discussions on food security, trade diplomacy and economic resilience. These additions reinforce Gulfood’s evolu- tion from a trade show into a strategic platform for business intelligence, trend forecasting and cross-border collabora- tion. Who Will Be There (And Why It Matters) Gulfood has become the first must-attend event on the F&B calendar for manufac- turers, distributors, retailers, food-tech in- novators, policymakers and global buyers. Expect to see: > Major multinational brands and national pavilions showcase the latest products. > Live tastings, cultural showcases and chef-led experiences that bring the world’s cuisines to life. > Thousands of business meetings, sourc- ing deals and strategic partnerships take place on the show floor. Whether you’re hunting for the next big export opportunity, scouting innovations that could disrupt your category, or simply deepening your professional network, Gulfood 2026 delivers unmatched access and this year more than ever. Dates: 26–30 January 2026 Venues: Dubai World Trade Centre and Dubai Exhibition Cen- tre (Expo City Dubai) Audience: Trade professionals across the global food eco- system How to Plan Your Gulfood Visit Block the right days With the show now spread across two venues, planning is essential. If your focus is sourcing and supplier meetings, allocate at least two full days. Buyers, distributors and senior decision-makers should plan three to five days to fully cover priority sectors and attend key sessions. Know your venue Gulfood runs across the Dubai World Trade Centre (DWTC) and Dubai Exhibition Centre (DEC) at Expo City Dubai. Re- view the floor plans in advance and group meetings by venue to avoid unnecessary travel time between locations. Pre-book meetings early The most productive Gulfood visits are scheduled well ahead of time. Reach out to suppliers, national pavilions and part- ners before arrival to lock in meetings as calendars fill quickly once the show opens. Prioritise sectors, not halls Rather than trying to see everything, focus on the sectors most relevant to your business, whether grocery, fresh pro- duce, beverages, logistics or foodtech. A targeted approach delivers better conversations and stronger outcomes. Leave room for discovery While planning is key, some of Gulfood’s best finds happen unexpectedly. Allow time to explore new brands, emerging markets and innovation showcases that may not yet be on your radar. Dress and move smartly This is a high-volume trade show. Comfortable footwear, lightweight layers and a mobile charging solution will go a long way. Expect long days on your feet and back-to-back meetings. Think beyond the show floor Gulfood week is also a major networking moment across the city. Private dinners, brand activations and industry gather- ings take place throughout Dubai, often where meaningful connections are made.
52 JANUARY 2026 | HOTELANDCATERING.COM TRENDS H&C reshaping how we stay, live and experience hotels TRENDS The THIS FEATURE IS BUILT ON INSIGHTS FROM KHAMAS HOSPITALITY A s the hospitality industry enters 2026, it does so with a noticeably different energy. The race for nov- elty has slowed. The obsession with spectacle has softened. In its place is a more measured, introspective approach to growth; one that prioritises intention over excess, trust over scale and experience over performance. Across global markets and particularly within the Middle East, hotels are responding to a more discerning guest. Today’s traveller is not asking for more, they are asking for better. Better use of technology. Better integration of wellness. Better privacy. Better alignment between how hotels operate and how people actually live. Industry research points to four forces shap- ing this next chapter: artificial intelligence as infrastructure, cybersecurity as trust currency, wellness as lifestyle integration, and the rise of branded residences as an extension of hospi- tality beyond short stays. Together, these shifts suggest that 2026 will be defined not by disrup- tion, but by refinement. Insights shared by Khamas Hospitality reflect this broader industry mindset; one focused on thoughtful innovation that strengthens opera- tional efficiency while preserving hospitality’s essential human core.
53 HOTELANDCATERING.COM | JANUARY 2026 THE TRENDS RESHAPING HOW WE STAY, LIVE AND EXPERIENCE HOTELS “The race for novelty has slowed. The obsession with spectacle has softened.
54 JANUARY 2026 | HOTELANDCATERING.COM TRENDS H&C
55 HOTELANDCATERING.COM | JANUARY 2026 THE TRENDS RESHAPING HOW WE STAY, LIVE AND EXPERIENCE HOTELS “Gone are the days when opulence was measured purely by marble lobbies or gold-toned décor. The Rise of Intentional Hospitality Luxury hospitality in 2026 is no longer de- fined by abundance or visibility. Instead, it is being shaped by intentionality, how deliber- ately a hotel designs its spaces, programmes and guest journeys. Research into luxury travel behaviour shows that high-value guests are increasingly prior- itising privacy, pace and personal relevance. This has given rise to what many in the indus- try describe as quiet luxury: environments that feel considered rather than conspicuous, refined rather than theatrical. This shift is visible across multiple touch- points: > Fewer mass experiences, more curated moments. > Design that favours longevity over trend cycles. > Service that anticipates needs without overt intervention. Guests are seeking hotels that understand why they are travel- ling, whether for restoration, focus, connection or long-term living and can shape experiences around those motivations. In this context, luxury becomes less about what is seen and more about how a stay feels. Artificial Intelligence Becomes the Backbone, Not the Show- piece Artificial intelligence has firmly moved into the background of hospitality operations and that is precisely where it works best. In 2026, AI is no longer positioned as a guest-facing novelty. Instead, it functions as critical infrastructure, supporting ho- tels in areas such as demand forecasting, staffing optimisation, energy management and predictive maintenance. On the guest journey side, AI-enabled systems are streamlining arrivals through digital identity verification, mobile check- ins and biometric access, reducing friction while maintaining optional human touchpoints. In markets like the UAE, where volume and expectations are both high, these efficiencies are becoming essential. What distinguishes this phase of adoption is restraint. The most effective hotels are using AI to remove complexity, not to replace human interaction. By reducing administrative load, teams are freed to focus on what matters most: emotional intelligence, problem resolution and personal connection. The result is a quieter, more seamless experience, one where technology supports hospitality without defining it.
56 JANUARY 2026 | HOTELANDCATERING.COM Cybersecurity as a Measure of Trust As hospitality becomes more digitally interconnected, cybersecurity has emerged as one of the most critical and least visible priorities shaping guest confidence. Hotels now manage vast amounts of sensitive data across reservations, payments, loyalty programmes, mobile platforms and in-room technologies. With this increased reliance on digital ecosystems comes heightened respon- sibility. Industry research shows that guests are becoming more aware of how their data is handled, particularly those staying for extended periods or residing within branded residential developments. In response, hospitality groups are investing heavily in data governance, staff training and preventative security frameworks. In 2026, cybersecurity is no longer viewed solely as a tech- nical safeguard. It is a trust mechanism, one that underpins brand credibility, operational continuity and guest peace of mind. For luxury and long-stay travellers in particular, digital se- curity has become part of the unspoken promise of quality. Wellness Evolves Into a Daily Lifestyle Expectation Wellness has moved far beyond the spa. In 2026, hotels are being reimagined as environments that actively support physical movement, mental clarity and social wellbeing, not just occasional indulgence. Guests increasingly expect wellness to be integrated into daily routines rather than offered as a scheduled activity. This evolution is driven by broader lifestyle shifts: hybrid work, increased mental health awareness and a growing desire for balance in everyday living. Hotels are responding by embedding wellness across design, programming and community engagement. We are seeing: > Movement-focused public spaces > Mindfulness and recovery zones are integrated into the property > Wellness events that extend beyond hotel guests to the local community A clear example is Mama Shelter Dubai, which will host Form Fest Dubai in February 2026, the city’s first dedicated Pilates festival. Designed to bring together practitioners, professionals and enthusiasts, the event reflects how hotels are increasingly position- ing themselves as wellbeing hubs, not just accommodation providers. In this new model, wellness is no longer a department. It is a mindset. TRENDS H&C
57 HOTELANDCATERING.COM | JANUARY 2026 THE TRENDS RESHAPING HOW WE STAY, LIVE AND EXPERIENCE HOTELS Branded Residences and the Long- Term Hospitality Relationship One of the most structural changes shaping hospitality in 2026 is the con- tinued rise of branded residences and hotel-led living. As personal and professional lives become more fluid, guests are seek- ing environments that combine the service standards of a hospitality brand with the comfort, privacy and permanence of a home. This demand is particularly strong among long- stay travellers, investors and remote professionals. Branded residences offer a seamless hybrid: professionally managed living supported by hospitality expertise, amenities and service culture. For residents, the appeal lies in consist- ency, security and lifestyle conveni- ence. For operators, it represents a shift from transactional stays to long-term relationships. Developments such as The Ritz-Carl- ton Residences Business Bay, alongside mixed-use models like the Courtyard by Marriott Jumeirah Village Circle and Marriott Residences Jumeirah Village Circle, reflect how hospitality and residential living are increasingly intertwined. This model signals a broader industry realisation: the future guest is not just passing through; they may be staying for years. Experience Over Excess Perhaps the most telling shift across hospitality in 2026 is the move away from excess toward experiential au- thenticity. Research into luxury travel patterns shows that guests are increasingly drawn to experiences that feel rooted, meaningful and culturally connected. Rather than generic luxury cues, they are seeking narratives, places that tell a story through design, service and sense of place. This manifests in: > Deeper local integration > Narrative-driven design and program- ming > Experiences that prioritise enrich- ment over entertainment In this environment, luxury is no longer about scale or spectacle. It is about relevance. A More Considered Future for Hospi- tality Taken together, the trends shaping 2026 reveal an industry entering a more confident, mature phase. Technology is being used with purpose. Wellness is becoming foundational rather than optional. Living models are extending hospitality beyond the stay. And above all, the human element re- mains central, supported, not replaced by innovation. Insights from Khamas Hospitality reflect this broader direction: a focus on strong digital foundations, people- led experiences and long-term value creation. As hotels recalibrate for the years ahead, success will belong to those who understand that progress is not about doing more, but about doing what truly matters, better. “Wellness is becoming foundational rather than optional. Living models are extending hospitality beyond the stay.
58 JANUARY 2026 | HOTELANDCATERING.COM PEOPLE OPS H&C Building the Next Generation of Emirati Culinary Talent A s Dubai continues to position culture and creativ- ity at the heart of its global identity, the role of food as a cultural language has never been more pronounced. This ambition took a tangible step forward with the conclusion of the inaugural Emirati Chefs Grant Programme, led by Dubai Culture and Arts Authority in collaboration with the International Centre for Culinary Arts (ICCA Dubai). Designed to spotlight ambitious Emirati culinary talent, the three-month programme focused on skills develop- ment, technical training, and cultural grounding, aiming to support chefs at an early but pivotal stage of their profes- sional journeys. The initiative forms part of Dubai Culture’s broader mandate to preserve and promote authentic local culture, while ensuring Emirati cuisine continues to evolve with confidence on the global stage. A Programme Rooted in Skill and Identity The first edition of the Emirati Chefs Grant Programme de- livered a comprehensive curriculum covering both founda- tional and advanced culinary disciplines. Six Emirati chefs, Noora Al Awadhi, Alia Al Ali, Asayel Al Marzouqi, Rashid Al Nuaimi, Huda Al Ghafli, and Mitha Al Ghafli, were awarded Diplomas in Culinary Arts after successfully completing a series of in- tensive workshops led by ICCA Dubai’s expert instructors. Participants gained hands-on experi- ence across a wide spectrum of culinary practice, from appetisers and main courses to baked goods and desserts, working with professional, state-of-the- art kitchen equipment. Beyond cooking techniques, the programme addressed menu development, food presentation, hospitality etiquette, food safety, public health standards, cost calculation, and the operational realities of running a professional kitchen, ensuring gradu- ates left with both creative and practical readiness. Food as Cultural Expression Speaking on the significance of the initiative, Shaima Rashed Al Suwaidi, CEO of the Arts, Design & Literature Sector at Dubai Culture, emphasised the programme’s role in expanding creative horizons for Emirati chefs.
59 HOTELANDCATERING.COM | JANUARY 2026 BUILDING THE NEXT GENERATION OF EMIRATI CULINARY TALENT “Through this grant, the Authority seeks to provide a unique platform that supports creative Emirati chefs, opens new horizons before them, and encourages them to unleash their ideas and pursue innovative projects,” she said. “It enables them to explore new concepts that enrich their knowledge and motivate them to advance in their professional journeys in the fields of culinary arts and food culture.” She added that food remains a powerful reflection of Emirati identity. “Food is an integral part of our authentic culture. Through it, local talent expresses the richness of Emirati cuisine and showcases our community’s identity, traditions, values, and spirit of generosity.” A Second Edition Building on the momentum of the inaugural programme, Dubai Culture also announced the launch of the second edition in November 2025. This phase welcomes ten Emi- rati women chefs, Ayesha Khoory, Auhood Waleed Alza- rooni, Hamda Adil Abdulhamid Abdulla Alkhoori, Hind Mohammad Almulla, Khawla Omar Alghefli, Meera Jasem Ghanem Obaid Alzaabi, Naima Al Mulla, Salwa Salim Eisa AlJallaf Al Ali, Aisha Alkhoori, and Shadha Alhosani, who will work towards earning their own Diplomas in Culinary Arts. The continued focus on female participation reflects a broader commitment to inclusivity and representation within the UAE’s evolving culinary landscape. Training for the World, Grounded at Home For ICCA Dubai, the partnership reinforces its long-stand- ing commitment to culinary education rooted in heritage. “Being homegrown in the UAE for the world means carry- ing a unique responsibility,” said Sunjeh Raja, Director and CEO of ICCA Dubai. “At ICCA, we take great pride in train- ing a new generation of Emirati chefs and refining their skills, while keeping them rooted in their cultural identity and culinary heritage.” As the Emirati Chefs Grant Programme enters its next chapter, it stands as a clear example of how structured education, cultural preservation, and creative ambition can converge, strengthening both individual careers and the wider culinary narrative of the UAE. SUNJEH RAJA, Director and CEO of ICCA Dubai SHAIMA RASHED AL SUWAIDI, CEO of the Arts, Design & Literature Sector at Dubai Culture
60 JANUARY 2026 | HOTELANDCATERING.COM TECH & INNOVATION H&C W ith the MENA food delivery sector project- ed to reach $35.6 billion by 2030, mobile is rapidly becoming the default channel for or- dering, as per new data from Syrve MENA, a leading restaurant software provider in the Middle East. Mobile ordering now accounts for 70% of delivery transac- tions in the MENA region, representing a 30% year-over- year surge in mobile-first dining, according to Syrve MENA data. That shift mirrors the UAE's online food delivery market, valued at $2.5 billion in 2024 and projected to reach $3.9 billion by 2030, growing at a 7-10% CAGR. The market is driven by convenience, tech adoption, and busy lifestyles, with platform-to-consumer (P2C) as the largest segment. Dubai alone hosts over 13,000 restaurants and cafés, ac- counting for approximately 60% of the UAE's total food outlets, and much of that ecosystem now runs through aggregator apps such as Talabat. Syrve’s internal data sug- gests aggregators handle around three quarters of delivery orders, with restaurant owned channels accounting for the rest. That competitive pressure is pushing operators to upgrade their tech stacks. Syrve reports that restaurants are invest- ing more heavily in integrated point-of-sale platforms, loy- alty apps, call centre tools and self-service kiosks. Kiosks, in particular, once the preserve of large quick-service chains, are now appearing in smaller venues as well, where consist- ent on-screen upselling can increase the average check size by 15–30%. “Mobile-based delivery will remain central to foodservice strategy in both markets as operators look to grow order volumes at more than 10 per cent year on year while main- TO REACH $3.9B BY 2030 UAE ONLINE FOOD DELIVERY MARKET By Syrve MENA
61 HOTELANDCATERING.COM | JANUARY 2026 UAE ONLINE FOOD DELIVERY MARKET taining margins in a highly competitive ecosystem,” said Alexander Ponomarev, CEO at Syrve MENA. Digital dining goes mainstream in 2025 The digital pivot is being reinforced by shifts in how people discover and evaluate restaurants. Syrve’s data indicates that social platforms, such as TikTok, Instagram and Snapchat, are now central to restaurant discovery, with viral dishes and limited-time trends regularly reshaping demand. At the same time, regulators are nudging consumers toward more informed choices: in Saudi Arabia, for example, the food authority now requires calorie counts on menus, encouraging operators to refresh both in-store and digital menu experiences. Sustainability and health are also moving from niche to mainstream. Industry estimates indicate an 8.6% CAGR in the UAE for plant-based products through 2025, driven by demand for healthier, more environmentally conscious options. That is influencing menu design, sourcing and marketing, especially in urban centres. Cuisine preferences and seasonal shifts Middle Eastern cuisine dominates the UAE’s full-service restaurant landscape, followed by Asian concepts, accord- ing to Syrve MENA internal data. Meanwhile, fast-casual and quick-service restaurants (QSRs) are the fastest-grow- ing segments as consumers seek variety, from quick daily meals to premium dining experiences. Serve’s data also shows that Ramadan consistently drives the year's largest operational surge, with 41% of UAE residents increasing food spending, primarily on dine-in and delivery. Restaurants typically adjust shifts to handle intense evening demand. Similarly, summer heat reshapes dining habits, pushing more orders to online platforms and later hours, often sup- ported by promotional campaigns. Technological trends for 2026 The industry continues to embrace AI and smart automa- tion, particularly in back-of-house functions like inventory forecasting, stock ordering, and dynamic pricing optimisa- tion. Independent restaurants account for 62.34% of the full-service market share, while chain outlets are projected to grow at a 19.22% CAGR through 2030, driven by opera- tional scale and brand consistency. “Looking ahead to 2026, I expect three forces to shape the next phase of growth: deeper social media integration in restaurant marketing, broader rollout of AI-driven tools in inventory and pricing, and continued pressure on operators to prove both nutritional transparency and environmental responsibility,” said Alexander Ponomarev, CEO at Syrve MENA.
62 JANUARY 2026 | HOTELANDCATERING.COM TRENDS H&C Poké & Co — The Concourse (Ground Level) Poké & Co adds a contemporary, health- driven dining choice, focusing on fresh poké bowls, smoothies, and consciously sourced ingredients, providing a lighter option within One Za’abeel’s diverse culinary mix. Crudo by Roberto Segura — Culinara Inspired by Mediterranean and Peruvian cuisines, Crudo by chef Roberto Segura centres on ultra-fresh seafood sourced straight from the ocean. The menu features citrus-marinated ceviches, refined crudo, sushi, and poké, all prepared with precision and restraint. The Coffee Lab — Culinara Originally from Dubai’s Port Rashid district, The Coffee Lab brings its coffee expertise to Culinara. Expect specialty coffee, house- roasted beans, and pastries served daily from 7am until late, reinforcing the food hall’s all-day appeal. The Dish — Culinara Developed exclusively by Chef Sperxos for Culinara, The Dish presents a contempo- rary take on Greek-Mediterranean cuisine. Traditional flavours are reinterpreted with a modern edge, spotlighting colourful, sea- sonal produce delivered with finesse and sophistication. Kona by Rief — Culinara Named after the Japanese word for “flour,” Kona by Rief blends Italian pizza founda- tions with Asian influences. The menu spans classic styles alongside more adventurous combinations, including toppings such as gochujang, available exclusively at Culinara. Home Bakery Kitchen — The Concourse (Ground Level) A much-loved local favourite, Home Bakery Kitchen brings comfort bakes and de- pendable all-day classics to One Za’abeel. Designed for relaxed meet-ups and casual lunch breaks, it offers an easygoing, familiar dining option. WHERE TO EAT AT ONE ZA’ABEEL 62 JANUARY 2026 | HOTELANDCATERING.COM
With Gulfood2026 THE FOOD UNIVERSE Has Become Limitless ORGANISED BY DUBAI EXHIBITION CENTRE 26-30 JANUARY 2026 DUBAI WORLD TRADE CENTRE G U L F O O D . C O M REGISTER NOW