Hospitality

TURNING POST‑TRAVEL DEMAND INTO LASTING HOSPITALITY VALUE

Published

5 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

iDiet brings Taste and Personalised Dietitian Support to the Heart of Healthy Eating in the UAE

Published

4 days ago

September 3, 2026

Integrator Web-Editor

As UAE consumers increasingly look for healthier ways to eat without compromising on taste, convenience or their lifestyles, premium meal plan brand iDiet is taking a more personal approach to nutrition by combining wholesome chef-crafted meals with dedicated dietitian support and flexible meal plans designed around individual goals and everyday routines.

Operating in the UAE since 2021, and currently serving all emirates, iDiet is the UAE brand of Lebanon’s established HealthBox Diet and Nutrition Center, founded in 2010 by nutritionist and entrepreneur Sabine Karam and is backed by more than 16 years of experience in nutrition, food and healthy meal planning.

Taste sits at the heart of the iDiet experience. Fresh, high-quality ingredients and no preservatives come together across menus inspired by Mediterranean, Asian, Oriental and international cuisines, offering the variety needed to keep healthy eating interesting and avoid boredom. Rather than relying on restrictive or repetitive diet food, iDiet focuses on meals that deliver on both nutrition and flavour – an approach designed to make customers feel they are choosing a better way of eating, rather than simply following a diet.

This is complemented by ongoing, personalised support from a dedicated dietitian. Every customer is assigned a dietitian as their account manager, providing guidance and accountability throughout their subscription, from selecting the most suitable meal plan and navigating nutritional needs to adjusting menus and making recommendations as goals, preferences and routines evolve. This continued relationship means customers have a nutrition professional supporting them beyond the initial assessment and throughout their entire meal plan journey.

“Healthy eating only becomes sustainable when people genuinely enjoy the food and feel supported throughout the journey,” said Sabine Karam, Co-Founder of iDiet. “At iDiet, we don’t believe people should have to choose between food they love and food that supports their health. Our dietitians stay closely involved throughout the customer journey, while our chefs work to make every meal nutritious, varied and genuinely delicious. Ultimately, we want to make healthier eating feel practical and enjoyable enough to become part of everyday life.”

iDiet offers a diverse range of personalised meal plans in the UAE, catering to different health goals, dietary needs and lifestyles. Options include low-calorie, high-protein, keto, vegan, cleanse, maintenance, anti-inflammatory, pregnancy and intermittent fasting plans. Customers can also enjoy a variety of meals inspired by different cuisines, reflecting the UAE’s diverse population and tastes.

Flexibility is also built into the experience. Through the iDiet app, customers can swap, pause and skip meals as their schedules change, while continuing to receive support from their dietitian. This allows meal plans to adapt to real life, rather than requiring customers to adapt their lives around a rigid diet.

Beyond its meal plan subscriptions and healthy food delivery, iDiet also offers healthy treats through its website and delivery platforms including Deliveroo and Careem, as well as healthy corporate catering and corporate wellness activations for businesses looking to make healthier eating more accessible in the workplace.

The brand’s UAE offering builds on the established HealthBox business, which began in a small kitchen in Beirut in 2010 and has since grown into a leading diet, nutrition and healthy catering business. Today, iDiet serves more than 3,500 customers and delivers over one million healthy meals annually in the UAE, alongside HealthBox’s established operations in Lebanon that also serve more than one million meals annually. With more than 16 years of experience across nutrition, culinary development, kitchen operations and customer experience, Sabine continues to be closely involved in the development of iDiet’s products and customer journey.

Today, iDiet is building on that regional expertise to meet the evolving expectations of UAE consumers by bringing together great-tasting food, expert nutritional guidance, personalisation and flexibility to make healthy eating easier to enjoy and easier to sustain.

Hospitality

Barceló Hotel Group Expands Egypt Presence with Occidental Cairo Grand Museum Opening

Published

4 days ago

September 3, 2026

Integrator Web-Editor

Barceló Hotel Group announces the opening of Occidental Cairo Grand Museum, a 207-key, modern four-star urban retreat in the Egypt capital. With an exceptional location near the iconic Pyramids of Giza, situated opposite the Grand Egyptian Museum, the property promises a central base from which to discover the city’s rich history and culture.

Occidental Cairo Grand Museum marks the Spanish hotel group’s second property in Cairo, further strengthening its presence in Egypt. The opening represents another milestone in the company’s expansion strategy and reinforces its position across Middle East and North Africa, a region with significant potential for tourism growth. It also demonstrates the group’s ability to identify strategic assets in high-value locations and develop distinctive offerings tailored to international demand.

Occidental Cairo Grand Museum, A Gateway to Discover Egypt

Occidental Cairo Grand Museum brings contemporary style to one of Cairo’s most historic settings. It features 207 rooms and suites, showcasing contemporary design and thoughtful comforts, promising a calm retreat after a day of exploring. Guests can cool off in the rooftop pool, recharge at the spa and wellness centre, or stay active in the fully-equipped fitness centre. For business travellers, a versatile 266-square-metre meeting space features modern audiovisual technology and accommodates events of up to 60 guests.

Dining is designed to take guests from relaxed daytime meals to memorable evenings overlooking the city. The main restaurant serves a selection of varied international dishes, while the hotel’s bars offer distinct settings for every occasion, from casual drinks at the Champs Sports Bar to quiet moments in the welcoming Lobby Bar. The standout Stage Skybar & Lounge can be found on the rooftop, where cocktails, sunset skies, and panoramic views of the Pyramids of Giza come together for an unforgettable end to the day.

Cairo, A Growing and Increasingly Established Market

Egypt continues to establish itself as one of North Africa’s most dynamic tourism markets, supported by its developing infrastructure and unique cultural heritage, which has been further enhanced by landmark projects such as the opening of the Grand Egyptian Museum. Within this growing tourism landscape, Cairo continues to strengthen its position as a key emerging market, attracting leisure travellers drawn to its historic heritage as well as business and incentive travellers.

“Cairo is a strategic location due to its iconic appeal, commercial importance, and ability to offer rich cultural experiences. The addition of Occidental Cairo Grand Museum enhances our presence in this strategic market and demonstrates the strength of our management model in creating sustainable, long-term value for owners, guests, and destinations,” says José Canals, Chief Operations Officer for the Mediterranean, Middle East, and Asia at Barceló Hotel Group.

Barceló Hotel Group contributes to local economic development through quality employment and support for local businesses. Its operations in Egypt sustain 1,876 direct and indirect jobs, with permanent employment levels above the industry average. The group also sources entirely from approved local suppliers, 70% of which are based in the immediate area, generating more than €4 million in revenue for these businesses.

In line with its Barceló ReGen sustainability strategy, the group is committed to a responsible growth model that combines tourism development with the creation of shared value for local communities by generating economic opportunities, supporting employment, and encouraging growth of local businesses. As a result, each new opening expands the group’s international presence and actively contributes to the social, economic, and environmental progress of the destinations in which it operates.

Hospitality

Join the Roni Revolution at Pizza Di Rocco This September

Published

4 days ago

September 3, 2026

Integrator Web-Editor

September is bringing a pepperoni takeover to Pizza Di Rocco with the launch of the Roni Revolution, a limited-time line-up giving the much-loved topping four very different spins. Available throughout the month, the new collection ranges from double pepperoni and a fully loaded Italian-inspired creation to combinations with hot honey and ricotta or homemade pesto Genovese.

Beyond the new Ronis, Pizza Di Rocco is making it easy to feed a crowd with Team Treats for office lunches and get-togethers. For celebrations at home or your chosen venue, the team can even bring the pizzeria to you, arriving with a wood-fired oven to prepare and serve fresh pizzas on site for a proper Pizza Di Rocco pizza party.

Meet the Ronis: The Roni Revolution Lands at Pizza Di Rocco

Pepperoni fans, this one’s for you. From 1 to 30 September, Pizza Di Rocco is giving one of the world’s most-loved pizza toppings its moment with the Roni Revolution, a limited-time line-up that reinvents pepperoni four different ways.

Keep things classic with the Roni Roni (AED 59), loaded with double pepperoni, fior di latte mozzarella and oregano, or go all in with the Italian Stallion (AED 65), topped with pepperoni, salami, Italian sausage and caramelised onion. The Hot Honey Ricotta (AED 55) brings together pepperoni, whipped ricotta and chilli honey for a sweet and spicy twist, while the Pesto Roni (AED 65) swaps the traditional tomato base for homemade pesto Genovese, finished with pepperoni, fresh basil and Parmesan.

Can’t pick a favourite? The Four Ronis offer lets you order any four Roni pizzas for AED 199. Try them all, share them around and find your Roni before the revolution wraps up on 30 September.

Available until 30 September 2026.

Bring the Pizzeria to Your Next Party

Why order pizza when you can have it made fresh at home? Pizza Di Rocco brings its wood-fired oven and dedicated team straight to your location, turning birthdays, celebrations and get-togethers into an authentic pizza party, with pizzas prepared and cooked live for guests.

The team takes care of everything from transport and complete setup to cooking and serving, with hosts able to choose up to five pizza flavours, appetisers, and desserts for the occasion. Each pizza is made fresh and served piping hot from the oven, so guests can enjoy the fun of watching their pizzas come together before tucking in. Available for events of 30 guests or more, it’s an easy way to bring a little taste of the pizzeria to your own party.

For more information and pricing, contact enquiries@pizzadirocco.com.

Get the Team Together with Pizza Di Rocco’s Team Treats

With everyone back at their desks, September is the perfect time to bring the team together over lunch. Pizza Di Rocco’s Team Treats make office lunches, meetings and team celebrations easy, with generous sharing packages delivered straight to the workplace.

The Squad Meal (AED 699) serves around 10 to 15 people with two appetiser sharing boxes, one jumbo chicken strips box, ten pizzas, a dessert selection and soft drinks. For larger teams, the Club Meal (AED 999) caters for 15 to 25 people with three appetiser sharing boxes, one jumbo chicken strips box, eighteen pizzas, dessert and beverages. Planning something bigger? The Pro Meal (AED 1,999) feeds 40 to 50 people with thirty-five pizzas, appetisers, chicken strips, dessert and soft drinks.