Hospitality

TURNING POST‑TRAVEL DEMAND INTO LASTING HOSPITALITY VALUE

Published

6 months ago

April 15, 2026

Integrator Web-Admin

Exclusive interview with Thinus van der Westhuizen – Culinary Director | Ninety Nine SB Investment L.L.C.

How has UAE hospitality capitalized on pent-up travel demand?

The UAE hospitality sector didn’t passively benefit from pent-up travel demand; it strategically positioned itself to capture it early and at scale. By reopening quickly and ensuring seamless entry through simplified visas and strong air connectivity, the country became one of the first accessible global destinations when travel resumed. This allowed it to convert suppressed demand into immediate high occupancy and visitor volumes.

At the same time, the UAE diversified its demand base by balancing leisure tourism with business travel and large-scale events. Conferences, exhibitions, and global events helped sustain momentum beyond the initial leisure surge, supporting year-round performance rather than a short-term spike.

The sector also focused on enhancing experiences, with continuous investment in new hotels, attractions, and luxury offerings. This encouraged repeat visits and increased length of stay, turning demand into deeper engagement rather than just higher footfall.

Importantly, the UAE maintained strong pricing power, capturing higher revenue per visitor without compromising its premium positioning. Combined with coordinated government strategies and global marketing, this approach transformed pent-up demand into sustained growth and long-term competitiveness.

Are travelers’ priorities changing (luxury vs. wellness vs. experiences)?

Yes, within the context of 99 Sushi Bar, traveler priorities are shifting, but in a way that actually reinforces its positioning rather than challenges it.

Luxury at 99 Sushi Bar is already aligned with the new definition of the category. The concept is built around exceptional product quality, refined technique, and highly personalized service, rather than overt opulence. Its philosophy of “respect for the product” and use of premium ingredients like bluefin tuna naturally fits the growing demand for authentic, high-value dining experiences.

At the same time, the rise of experience-led dining works strongly in its favor. The brand blends traditional and contemporary Japanese cuisine, offering both classic and innovative dishes, which keeps the experience dynamic and engaging for repeat guests.

Wellness, while less explicit, is indirectly addressed through quality sourcing, balance, and precision, key elements of Japanese cuisine that resonate with today’s health-conscious diners.

In the UAE market, this convergence means 99 Sushi Bar isn’t adapting to trends, it’s already positioned at the intersection of experiential luxury, quality-driven dining, and meaningful guest engagement, which is exactly where demand is heading.

Are local sourcing and partnerships helping maintain menu quality and pricing stability?

Yes, local sourcing and partnerships are playing an increasingly important role in maintaining both menu quality and pricing stability, particularly in markets like the UAE.

On the quality side, sourcing locally allows restaurants to access fresher ingredients with shorter lead times, which directly improves taste, consistency, and seasonality. It also enables closer collaboration with suppliers, chefs can influence growing practices, secure specific varieties, and ensure more reliable standards compared to relying solely on imports. We at 99 have shifted towards this philosophy years ago encouraging local produce as Dibba bay oysters or UNS for fresh herbs and greenery.

From a pricing perspective, local partnerships help reduce exposure to global supply chain volatility, currency fluctuations, and import costs. While local produce isn’t always cheaper, it offers greater predictability, which is critical for menu engineering and margin control. Long-term agreements with regional suppliers can also lock in pricing or at least smooth out extreme swings.

There’s also a brand and demand advantage. Diners are increasingly responsive to locally sourced ingredients, associating them with sustainability and authenticity, which supports perceived value even if prices are maintained or slightly increased.

Overall, local sourcing doesn’t eliminate cost pressure, but it creates more control, consistency, and resilience, allowing operators to protect both quality and pricing more effectively.

Are chefs innovating with Emirati produce to keep menus dynamic?

Yes, chefs in the UAE are increasingly innovating with Emirati produce, and it’s becoming a key way to keep menus dynamic while reinforcing identity. Our Local produce runs seemlessly throughout the menu, introducing great freshness and bragging rights as ambassadors for the produced sourced locally.

There’s a noticeable shift from relying heavily on imported ingredients to exploring what can be grown locally, from desert herbs and local seafood to dates, camel dairy, and regionally farmed vegetables. What’s interesting is that this isn’t just about tradition, chefs are reinterpreting Emirati ingredients through modern techniques and global influences, creating dishes that feel both rooted and contemporary.

This approach gives menus a natural sense of evolution. Because local produce is often seasonal and still developing in scale and variety, chefs are encouraged to rotate dishes more frequently, experiment with new suppliers, and adapt based on availability. That constant adjustment keeps offerings fresh without needing to reinvent concepts entirely.

There’s also a storytelling element that resonates with diners. Using Emirati produce allows chefs to connect guests more deeply to place, which aligns with the broader demand for meaningful, experience-driven dining.

Ultimately, local innovation isn’t just a creative choice, it’s becoming a strategic tool for differentiation, sustainability, and long-term menu relevance.

What strategies are you using to maintain occupancy and revenue growth?

To maintain occupancy and drive revenue growth, the focus has been on balancing demand diversification with disciplined commercial strategy rather than relying on volume alone.

A key approach is targeting multiple demand segments simultaneously, leisure, corporate, and events, so performance isn’t dependent on one stream. By actively leveraging partnerships, programming, and seasonal campaigns, demand is smoothed across periods that would traditionally see softer occupancy.

At the same time, there’s a strong emphasis on revenue management. Instead of discounting to fill rooms, pricing is dynamically adjusted based on demand patterns, booking windows, and market trends, allowing us to protect rate integrity while still maximizing occupancy.

Another important lever is enhancing the guest experience to drive repeat visitation and longer stays. This includes curated offers, personalized service, and evolving on-property experiences that encourage higher spend per guest rather than just higher footfall.

Finally, collaboration plays a role, working closely with airlines, tourism boards, and local partners helps expand reach and tap into new source markets. Overall, the strategy is about maintaining a premium positioning while being agile enough to capture demand as it shifts.

Hospitality

Keeta Kicks Off the First Keeta Karnival Across All Seven Emirates

Published

24 hours ago

October 16, 2026

Integrator Web-Editor

Keeta, the international on-demand food delivery platform, is kicking off Keeta Karnival, marking the first edition of its signature food celebration in the UAE. Running from 15 October to 31 October 2026, the campaign will connect customers with thousands of restaurants across all seven emirates through special offers, limited-time deals, competitions and on-ground experiences.

True to its promise of “Epic Deals, Endless Cravings”, Keeta Karnival invites customers to explore more of the UAE’s food scene, from neighbourhood favourites to restaurants they have yet to try. During the peak promotional period from 15 to 31 October, customers can enjoy discounts of up to 50% at participating restaurants, while restaurant partners gain more ways to reach new customers.

“Food brings people together in the UAE, and the variety of restaurants here is remarkable,” said Lucas Xie, General Manager of Keeta UAE. “Keeta Karnival is our way of celebrating that variety, giving customers more reasons to try something new while helping participating restaurants reach new audiences. As we enter our second year in the UAE, the campaign reflects our long-term commitment to the customers and restaurant partners we serve across the country.”

More ways to discover and enjoy

The campaign’s offers are brought together in the Keeta Karnival hub within the Keeta app. Keeta Around You will spotlight curated restaurant picks across UAE cities, with up to 50% off at participating restaurants. Flash Deals will offer selected deals at AED 19 with free delivery, Monday to Friday between 2:30 pm and 5:30 pm.

From 18 to 31 October, Keeta Week – The Karnival Edition will offer 50% off the full menu, including promotional items, plus free delivery at participating restaurants. The celebration also takes to the skies with Keeta Drone, extending the Karnival promotion to its service areas in Dubai Silicon Oasis. Customers at Dubai Land, Rochester Institute of Technology, Dubai and Dubai Silicon Oasis Headquarters can enjoy the campaign’s offers through drone delivery, bringing together food discovery, value and delivery innovation.

Every eligible order above AED 100 placed between 15 October and 14 November will also be automatically entered into a draw to have the chance to win a Jetour T2, with the winner to be announced on 16 November. Customers paying with eligible Emirates Islamic Visa cards can also save up to AED 20 on their orders until 1 November.

Bringing Keeta Karnival into the community

Alongside the in-app campaign, Keeta Karnival is coming to life across the UAE. At Global Village in Dubai, the Keeta booth at Happiness Plaza 2 will host games, voucher giveaways and restaurant sampling over two weekends, 16–18 and 23–25 October. Over the opening weekend, visitors to Al Forsan Mall in Abu Dhabi can also join interactive games and win vouchers.

By combining restaurant discovery with experiences beyond the app, Keeta Karnival gives participating restaurants more ways to connect with customers, building on Keeta’s presence across all seven emirates and its long-term commitment to the UAE’s food scene.

Keeta Karnival runs from 15 October to 31 October 2026. Customers can explore participating restaurants, offers and activities in the Keeta Karnival hub in the Keeta app, available on the App Store and Play Store.

Hospitality

AL RAHA BEACH RESORT & SPA ABU DHABI INTRODUCES FOUR NEW EXPERIENCES TO ENJOY THIS SEASON

Published

2 days ago

October 15, 2026

Integrator Web-Editor

As the cooler months arrive, Al Raha Beach Resort & Spa, Abu Dhabi is giving residents and visitors four new reasons to step out and enjoy the season. With a line-up of experiences across Black Pearl, La Piscine and Azur Restaurant, guests can look forward to everything from lively ladies’ nights and golden-hour gatherings to relaxed al fresco evenings and sophisticated jazz nights, with packages starting from just AED 85 per person.

Black Pearl Ladies’ Night – Every Tuesday, Starting 20 October

Tuesday evenings are getting a little more exciting at Black Pearl with the introduction of its new Ladies’ Night. Perfect for catching up with friends or enjoying a midweek evening out, the experience brings together good company, a lively atmosphere and a little midweek indulgence. For AED 85 per person, ladies can enjoy free-flowing house beverages accompanied by a bar bites platter, making it an ideal excuse to gather the girls and enjoy the evening. The offer is available every Tuesday from 7 PM to 10 PM.

La Piscine Sundowners – Every Friday, Starting 16 October

Friday evenings are all about golden-hour moments at La Piscine. As the sun begins to set, guests can unwind by the pool, enjoy the relaxed atmosphere and ease into the weekend with refreshing drinks and delicious bites. Priced at AED 99 per person, the Sundowners package includes two selected drinks and a bar bites platter, offering a laid-back way to enjoy Abu Dhabi’s cooler evenings. The offer is available every Friday from 5 PM to 7 PM.

Jazz Nights at Black Pearl – Every Thursday, Starting 22 October

For those who enjoy a more sophisticated evening, Black Pearl introduces Jazz Nights, bringing together smooth jazz, whiskey and cigars in an intimate setting. Whether it’s an after-work gathering or a relaxed night out, the experience offers a refined way to unwind as the week draws to a close. Priced at AED 99 per person, the package includes two selected drinks and one selected cigar. Jazz Nights take place every Thursday from 7 PM to 10 PM.

Azur Al Fresco Aperitivo – Every Saturday, Starting 17 October

With the return of outdoor dining season, Azur Restaurant invites guests to embrace the Italian tradition of aperitivo with its new Al Fresco Aperitivo experience. Designed for leisurely early evenings, the offering is perfect for catching up with friends, enjoying the pleasant weather and unwinding over drinks and light bites. For AED 99 per person, guests can enjoy two selected drinks accompanied by an antipasti platter. The experience is available every Saturday from 5 PM to 7 PM.

With these four new offerings, Al Raha Beach Resort & Spa Abu Dhabi brings together a variety of experiences to suit every occasion. Whether it’s a midweek ladies’ night, a relaxed Friday sundowner, an evening of jazz or a Saturday aperitivo, the resort offers plenty of ways to make the most of the season.

Hospitality

From the MICHELIN Stage to Delhi Street Food: Chef Pradeep Khullar and Saubhagi Veer Launch One Dish Venture – Bhaturewala in Dubai

Published

2 days ago

October 15, 2026

Integrator Web-Editor

After years of building restaurant experiences and working in Dubai’s fine-dining hospitality industry, Chef Pradeep Khullar and Saubhagi Veer have partnered up to turn their attention to their own passion venture, Bhaturewala — a focused One-Dish food concept dedicated to the flavours of Delhi.

Following Chef Pradeep Khullar and Saubhagi Veer work at Nazaara, which was selected for the MICHELIN Guide Dubai 2026, the duo are embracing something deliberately simpler: bringing Delhi-style chole bhature and mutton bhature to Dubai through a takeaway and car-dining concept built around a love for the food, rather than an expansive restaurant format. Opening on Friday, October 16, at Shop 7, Lamcy A Building in Oud Metha, Bhaturewala will serve a tightly focused menu featuring Bhature in two signature flavours – Chole & Mutton accompanied by lassi. There will be no sprawling menu, conventional dining room or full-service restaurant setup. Instead, the focus will remain firmly on the food, with customers able to collect their orders or enjoy them in their cars.

The concept will operate on Friday evenings and on Saturday and Sunday mornings and evenings, with a limit of just 200 plates per day.

For Khullar, the venture is a personal tribute to the city where his culinary journey and love for food took shape.

“Delhi is not just where I grew up; it is a part of who I am as a chef. Some of my strongest food memories are rooted in the streets, neighbourhoods and flavours of that city. Having spent years cooking in fine dining, I wanted to bring something much more personal to Dubai — a little piece of the Delhi I know and love, right here in the neighbourhood I call home. Bhaturewala is my way of sharing those memories through food that is honest, familiar and full of character. It’s not about reinventing Delhi street food; it’s about doing justice to it,” said Chef Pradeep Khullar, Co-founder of Bhaturewala.

For Veer, whose experience spans restaurant leadership and brand building, the opportunity lay in creating something distinctive in a city where chole bhature is already widely available.

“Dubai already has plenty of places serving chole bhature, and we never set out to be just another one. We wanted to build a concept around a simple belief: you don’t need a hundred things on a menu if you can do two things exceptionally well. Specialisation is at the heart of Bhaturewala — getting the food right, staying true to what we set out to serve, and making every plate count. The limited menu and 200-plate-a-day approach are deliberate. We want people to come to us because they know exactly what they’re coming for, and they know we care about getting it right. For us, this is about choosing focus over scale, and quality over quantity from day one,” added Saubhagi Veer, Co-founder of Bhaturewala.

The idea for Bhaturewala took shape after years of conversations, planning and the familiar refrain of kabhi toh karenge — someday, we will do it. The founders have now decided to take that step, building a business of their own on their own terms, alongside their established careers in hospitality.

The approach is intentionally uncomplicated: a focused menu, a limited number of plates, and a casual, neighbourhood-friendly way for customers to enjoy Delhi-inspired food without the ceremony of a traditional restaurant experience.

At its heart, Bhaturewala is guided by one simple thought: Dilli Se Direct, bringing a taste of Delhi to Dubai, straight from the city’s food traditions to the neighbourhood they call home.