Hospitality

THE MODERN HOST’S NEW PLAYBOOK

Published

4 months ago

May 19, 2026

By Erika Blazeviciute-Doyle, Founder & CEO of Drink Dry

There is a moment that happens more often than people realise. You sit down at a beautiful restaurant in Dubai. The lighting is perfect, the menu is thoughtful, the service is polished. Your friend orders a glass of wine. The waiter turns to you and asks what you would like to drink, and you say you are not drinking alcohol that evening. And then there is a pause. You are offered water or maybe a soft drink. If you are lucky, a mocktail that sounds like it belongs on a children’s menu. In that moment, the experience drops slightly. Not dramatically, but enough to notice. You feel like you have stepped out of the occasion, rather than being part of it. I have had that experience many times.

And then, on the other hand, I have also had the opposite. I remember going out for dinner recently with a friend and the waiter handed us both the drinks menu without hesitation. There was a dedicated alcohol-free section. Proper options. A 0.0 sparkling wine, a non-alcoholic beer, a few well-thought-out cocktails built with alcohol-free spirits. The waiter asked me what I usually enjoy drinking and recommended something that paired with the food I ordered. It felt exactly the same as ordering wine. No compromise, no awkwardness. Just part of the experience. That is the difference we are starting to see now. And it is changing the way people host, entertain and socialise altogether.

The new rules of hosting are not really about removing alcohol. They are about expanding choice. Whether it is a dinner party at home or a night out, people are becoming far more intentional about what they serve and what they drink. Hosting is no longer about simply opening a bottle of wine and calling it a day. It is about creating an experience that works for everyone at the table.

I see this a lot in real life. Friends inviting people over will now often ask in advance who is drinking and who is not. There will be a couple of bottles of wine on the table, but next to them there will also be a good quality alcohol-free alternative. Not hidden away, not treated differently, just part of the same set-up. And the interesting part is that even the people who do drink alcohol will often try the alcohol-free option as well. Not because they have to, but because they are curious. This is where the shift is really happening. It is no longer a binary choice between drinking and not drinking. It is about having flexibility. A glass of wine followed by a non-alcoholic alternative. A completely alcohol-free evening without feeling like you are missing out. That sense of freedom is what is driving the category forward.

For hospitality, this presents a very real opportunity. The UAE has one of the most advanced dining scenes in the world. The level of detail that goes into food, interiors and service is exceptional. But for a long time, the non-alcoholic drinks offering has not kept up with that same standard. And the reality is, consumers have moved on. People are no longer satisfied with sugary mocktails that do not complement the meal. They want something that feels considered. Something that matches the quality of the food and the overall experience. I always say that a non-alcoholic drink should not feel like a compromise, instead it should feel like a choice.

The venues that understand this are already seeing the benefits. They are not just adding one or two token options to the menu. They are investing in the category. They are training their teams, thinking about food pairings, presenting the drinks properly. And most importantly, they are not segregating the experience. If a guest orders a non-alcoholic drink, the service should feel exactly the same as if they ordered a glass of wine. Same level of attention, same storytelling, same confidence. That is what elevates the experience because ultimately, this is not just about what is in the glass, it is about how people feel. If someone walks into your venue and feels like they are part of the occasion regardless of what they are drinking, you have done your job properly. If they feel like an afterthought, you have missed an opportunity.

But even more importantly, it is an opportunity commercially as much as experientially. There is a large and growing audience that is either not drinking at all or choosing to drink less. If you are not catering to them properly, you are simply leaving revenue on the table. What is often overlooked is that this is not about replacing alcohol sales, it is about adding to them. A guest who is not drinking alcohol is still sitting at your table. The question is whether they are spending on a premium drink or defaulting to water or a soft drink. When venues get it right, they are able to increase their average spend per guest without increasing footfall. A well-priced alcohol-free sparkling wine, a crafted 0.0 cocktail, or a premium non-alcoholic beer all carry strong margins when positioned correctly. Multiply that across a table of four, or across a full service, and it becomes very real, very tangible revenue.

I have seen this firsthand with our hospitality partners. The moment they move from offering “an option” to offering a proper selection, the numbers follow. Guests stay for another round. They order a second or third drink. The occasion extends, and so does the spend. And importantly, this does not cannibalise alcohol sales. More often than not, it complements them. One person at the table might still order wine, while another orders a premium alcohol-free alternative. Both contribute to the bill. Both feel equally part of the experience.

We are still early in this journey, especially in this region. But the direction is very clear. Hosting is becoming more thoughtful. Social occasions are becoming more inclusive. And the definition of what makes a “good drink” is expanding. Alcohol is no longer the default, it is simply one of many options. For me, that is a very positive shift. It does not take anything away from the experience. If anything, it adds to it. Because the best kind of hosting has never really been about what you are pouring. It has always been about how you make people feel when they are sitting at your table.

Hospitality

Oman to deliver 700 new hotel rooms by year end with winter season expected to boost tourism recovery – Cavendish Maxwell

Published

5 hours ago

September 28, 2026

Integrator Web-Editor

The Sultanate of Oman is set to deliver 700 new hotel rooms between now and the end of 2026, taking total inventory to 40,800 keys, according to leading real estate advisory and hospitality property consultancy, Cavendish Maxwell.

Oman opened 400 new rooms in H1 2026 – all in Q1 – amid reduced hospitality sector activity as regional travel disruptions affected international connectivity and tourism trade.

The Khareef and winter travel seasons will be key drivers in the country’s H2 hospitality performance, the company said.

Oman welcomed 992,000 guests at 3-5 star hotels in H1, down 13% on the same period last year. Airport passenger traffic declined 9.3% to 6.3 million, according to Cavendish Maxwell’s latest research, released in the run up to the 2026 edition of Future Hospitality Summit World.

Khalil Al Zadjali, Head of Oman at Cavendish Maxwell, said: “Oman’s hospitality sector entered H2 in a challenging environment. While the outlook remains sensitive to prevailing travel conditions, the July to December period typically accounts for a significant share of tourism activity, contributing 52% in hotel revenue and guest volumes last year.

“The recent Khareef season – Salalah’s peak tourism period – coupled with the upcoming winter months will indicate how effectively seasonal demand supports the wider market following the H1 disruption, which was most pronounced in the second quarter. Government and tourism sector initiatives – such as international promotions and partnerships with airlines and travel trade partners – should also help strengthen demand.”

Revenues and room rates

Oman’s 3-5 star hotels generated OMR124.2 million (US$322.7 million) in total revenue in H1, down around 12% against H1 2025. Revenue growth was strong at the beginning of the year, increasing nearly 27% year-on-year in January and almost 9% in February, before declining from March. Following the sharpest contraction in April, when revenues fell 64.5% compared to the previous April, the pace of decline moderated in May and June, at around 28% and 15.5% respectively.

Room revenue was down 11% to OMR74 million (US$192 million), with other revenue declining by 13% to OMR50.2 million (US$130.4 million). The decline in ‘other’ revenue is partly because domestic and regional travellers typically spend less per stay than long-haul visitors, Cavendish Maxwell said.

Average room rates (ARR) followed a similar pattern, with a robust start to the year before weakening in Q2. ARR was up nearly 19% year-on-year in January at OMR58.3 (US$151.6), and more than 20% in February to almost OMR61 (US$158.4). March was on a par with March 2025.

The sharpest ARR decline (around 43%) came in April but, by May, it had partially recovered, increasing more than 8% year-on-year to OMR43.7 (US$113.6) as Eid Al Adha boosted travel demand.

Occupancy

Occupancy rates across Oman averaged 46.3% in H1, down more than half compared to the same period last year. Again, performance was impressive in January and February, with occupancy around 70%, before dropping from March. The decline was most acute in Q2 as regional tensions weighed in on international travel and, while domestic visitors provided some support, it was not enough to compensate for the overall decline in visitors.

Guest volumes and source markets

After a January year-on-year increase of 7.3% in guests, volumes declined monthly, reflecting air disruption across the Gulf. The steepest drop was in April (43%), but performance picked up again in May, when the decline narrowed to 2.6% as conditions normalised and Eid Al Adha supported travel demand.

Omani nationals represented the biggest source market in H1, with 396,000 guests accounting for almost 40% of all visitors – a rise of 3.1% on the same period last year. Europeans (247,000) took second place, at 25%, but their numbers were down 31% compared to last year. With 163,000 visitors, Asians made up 16%, with a marginal year-on-year increase of 0.6%.

Most other source markets saw lower year-on-year guest volumes, with the GCC down 17%, other Arab countries down 15%, the Americas down 22%, Africa 10% and Oceania 61%.

Employment

Hospitality sector employment among Omani citizens rose 3.4% in H1, while total employment in the industry declined 2.7% year-on-year. At the end of June, the sector had just under 10,500 employees.

New supply

After delivering 400 new rooms in H1 – all between January and March – Oman is set to bring another 700 to the market by December 2026. A further 1,500 are scheduled in 2027 and 1,600 in 2028, taking total Oman room inventory to 43,900 by end of 2028.

Khalil Al Zadjali added: “Total room supply will reach 40,800 by the end of 2026 – less than the 41,400 previously anticipated because some projects have been rescheduled to next year. The upcoming, phased pipeline should help manage near-term supply growth, but the pace of visitor recovery will be key to the absorption of new capacity. With a limited number of keys coming in the near future, supply growth is unlikely to be a major constraint in the short term. However, the larger pipeline from next year and into 2028 will be more dependent on the recovery in visitor demand.”

Hospitality

Riva Beach Club Welcomes Cooler Evenings and a New Season by the Beach

Published

5 hours ago

September 28, 2026

Integrator Web-Editor

As the weather turns and Dubai settles into cooler days and fall evenings, Riva Beach Club is inviting guests to make the most of one of the most enjoyable stretches of the year by the water.

There is something special about this time of year at Riva. The air feels lighter, the evenings stretch out longer, and every part of the club, from the pool to the beach to the dining spaces, feels made for slowing down and staying a while.

The setting itself takes on a different character as the weather cools. Loungers stay comfortable well past midday, the pool becomes just as inviting in the late afternoon as it is in the morning, and the beach offers the kind of easy, unhurried backdrop that cooler weather is made for.

The season brings a refreshed line-up of offers to match. Weekday Vibes (Mon–Thu) offers adult entry at AED 99 (AED 89 F&B credit) with Happy Hour from 3pm to 9pm, while weekends bring the Weekend Treat at AED 175 (AED 150 F&B credit) and Sip & Splash’s unlimited house beverages on Fridays and Saturdays. The week also features Steak & Wine on Mondays, Ladies’ Day on Wednesdays, unlimited mimosas at The Sunday Social, and Friday Tacos from AED 49, with 40 percent off food through The Weekend Warm-Up.

Evenings, in particular, become the highlight of a visit during this part of the year. With After Dark by the Pool, guests can carry the day straight into night, settling into loungers with fresh towels and a beverage package as the temperature drops and the pool takes on a different mood after sunset. As temperatures ease after dark, the club’s outdoor spaces come into their own, offering a setting that feels just as good for a quiet evening as it does for a laid-back night with friends.

The dining experience takes on its own rhythm as the weather cools too. Meals feel more social, drinks are best enjoyed slowly, whether that’s a shared plate as the sun sets or a proper dinner once the evening settles in. Riva’s food and beverage offering is designed to match the mood of the season, easy, and best enjoyed at whatever pace suits the moment.

As the city’s outdoor social scene picks up with the cooler weather, Riva Beach Club is looking forward to welcoming guests back for exactly that, sunset swims, long dinners, and evenings spent exactly where they belong, by the water.

Hospitality

Turkish Airlines Finalizes Order for up to 150 Boeing 737 MAX Aircraft

Published

2 days ago

September 26, 2026

Integrator Web-Editor

Turkish Airlines has finalized an agreement with Boeing for up to 150 Boeing 737 MAX aircraft, marking another significant step in its long-term growth strategy. In the talks since 2025, the agreement will be flag carrier’s largest ever Boeing single-aisle aircraft order and will support its fleet expansion strategy while strengthening its short- and medium-haul network.

The agreement for the 737 MAX order was finalized in the presence of His Excellency Recep Tayyip Erdoğan, President of the Republic of Türkiye.

The order comprises 100 firm Boeing 737-8 aircraft and options for an additional 50 Boeing 737 MAX aircraft. The agreement also includes substitution rights for the Boeing 737-10, the largest member of the 737 MAX family, providing Turkish Airlines with greater flexibility to align capacity with growing passenger demand across its network.

Commenting on the agreement, Turkish Airlines Chairman of the Board and the Executive Committee Prof Murat Şeker stated: “This agreement marks another significant step in the continued expansion of our fleet. The new Boeing 737 MAX aircraft will bring greater efficiency and flexibility to our operations, supporting the extensive network we serve from our hub in Istanbul. We are pleased to build on our longstanding cooperation with Boeing through an agreement that also supports Türkiye’s aviation ecosystem.”

President and CEO of Boeing Commercial Airplanes Stephanie Pope stated: “This order reflects the trust and shared vision that have defined our long-standing partnership with Turkish Airlines. We’re proud to continue our support of Türkiye’s aviation ecosystem and Turkish Airlines as it grows its Istanbul-based network, connecting more people and destinations worldwide.”

The new aircraft will strengthen the flag carrier’s short- and medium-haul operations, particularly on high-demand domestic and international routes. The Boeing 737-8’s range, payload flexibility along with 20% reduced emissions and fuel consumption will support the flag carrier’s evolving operational requirements as it continues to expand its fleet and network.

Turkish Airlines (including AJet) currently operates more than 200 Boeing aircraft, consisting of the 737 MAX, 737 Next-Generation, 787 Dreamliner, 777 and 777 Freighter. The latest order further strengthens the longstanding cooperation between the flag carrier and Boeing, building on the 75 787 Dreamliner order from 2025.

In addition to this milestone agreement, this year Turkish Airlines and Boeing also signed a strategic Memorandum of Understanding (MoU) on Industrial Participation, establishing a framework for long term cooperation structured around three key pillars: Skill Development, Value Creation and Business Awards. Through these pillars, the framework aims to support capability development, technology and know-how transfer, human skill development, enhance sustainability journey and generate new business and industrial cooperation opportunities. Together with the industrial participation framework, the agreement reflects Boeing’s long-term commitment to supporting Türkiye’s aviation ecosystem, broadening the scope of the partnership beyond fleet expansion