Hospitality

THE MODERN HOST’S NEW PLAYBOOK

Published

4 weeks 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

THE COVE ROTANA RESORT RAS AL KHAIMAH APPOINTS AZMI SHALABY AS GENERAL MANAGER

Published

2 weeks ago

June 5, 2026

Integrator Web-Admin

The Cove Rotana Resort Ras Al Khaimah is proud to announce the appointment of Mr Azmi Shalaby as the new General Manager of the five-star property.

Set along a private stretch of coastline between rolling hills, lagoons, and lush landscaped gardens, the resort continues to strengthen its position as one of the emirate’s leading leisure destinations with the appointment of Shalaby as General Manager. Under his leadership, the property will focus on further elevating the guest journey, refining the resort in line with Rotana brand standards, strengthening commercial growth, and introducing new activations across the destination.

In his new role, Shalaby will oversee all aspects of the resort’s operations, supporting the continued evolution of the property while reinforcing Rotana’s commitment to delivering exceptional hospitality experiences across the region.

Commenting on his appointment, Shalaby said: “I am pleased to join The Cove Rotana Resort Ras Al Khaimah at such an exciting stage in its journey. The resort already holds a distinctive position within the region’s hospitality landscape, and I look forward to working closely with the team to further enhance the guest experience, build on the property’s strong reputation, and continue creating memorable stays shaped by genuine hospitality and operational excellence.”

Bringing with him nearly 30 years of hospitality experience, Shalaby joins the resort following an accomplished career across internationally recognised hospitality brands. Having started his journey in the industry in 1996, he previously held leadership roles with InterContinental Hotels Group before joining Rotana in 2008 at Grand Rotana Resort & Spa.

Over the course of 18 successful years with Grand Rotana Resort & Spa, Shalaby played a key role in driving operational excellence, guest satisfaction, and commercial performance, while contributing to several notable industry achievements and awards. His extensive experience in resort operations, team leadership, and strategic planning positions him strongly to lead the next chapter of the resort’s journey.

Hospitality

GAULT&MILLAU SAUDI ARABIA LAUNCHES FIRST EDITION, HONORING ALMOST 250 RESTAURANTS ACROSS THE KINGDOM

Published

2 weeks ago

June 3, 2026

Integrator Web-Admin

The first edition of the Gault&Millau Saudi Arabia Gala took place on June 2, 2026, at Radisson Manhal – Riyadh, marking a major milestone for the Kingdom’s rapidly evolving culinary and hospitality sectors. In the presence of ambassadors and official representatives, the gala and awards ceremony brought together chefs, restaurants, hospitality professionals, journalists, influencers and partners to highlight culinary excellence and honor the talents shaping the future of Saudi gastronomy.

Held in collaboration with the Saudi Culinary Arts Commission, under the Ministry of Culture, with the support of HSME, the event marks the official launch of Gault&Millau Saudi Arabia and reaffirmed the standing of the prestigious Yellow Guide as a trusted benchmark for culinary quality, creativity and excellence in the Kingdom.

A major highlight of the evening was the unveiling and distribution of the official Gault&Millau Saudi Arabia Guide. Featuring a carefully curated selection of almost 250 restaurants across five of the Kingdom’s major cities — Riyadh, Jeddah, AlUla, Abha and Dammam — the guide sets a new national benchmark for culinary quality and creativity, positioning Saudi Arabia firmly on the global gastronomic stage. Through this national selection, the guide aims to uncover hidden gems, showcase regional diversity and highlight Saudi Arabia’s distinctive flavors, traditions and innovations. The guide also shines a spotlight on the remarkable achievements of women restaurateurs and chefs, whose leadership continues to shape and elevate Saudi Arabia’s dining scene.

Each selected restaurant receives an official Gault&Millau plaque, reflecting its inclusion in the national guide and acknowledging its contribution to the growth and visibility of the Kingdom’s dynamic F&B industry.

The evening also honored exceptional culinary and hospitality talent through five special trophies, three of which were presented to brilliant women in the industry:

Chef of the Year: Wed Saleh
Pastry Chef of the Year: Hachem Taleb
General Manager of the Year: Sara Katanani
Emerging Chef of the Year: Elia Kaadi
Young Talent of the Year: Nihal Felemban

A special Inspiring Leadership Award was presented to Mayada Badr, CEO of the Culinary Arts Commission, for empowering the industry and for her valuable work and vision

Patrick Hayoun, CEO of Gault&Millau France and International, said: “The launch of Gault&Millau Saudi Arabia represents an important step in our international journey and reflects the remarkable momentum of the Kingdom’s culinary scene. Through this first edition, we are proud to highlight almost 250 restaurants and recognize the chefs, teams and talents shaping a distinctive Saudi gastronomic identity. Gault&Millau’s mission has always been to discover, support and promote culinary excellence, and Saudi Arabia offers an extraordinary landscape of creativity, ambition and authenticity.”

Mayada Badr, CEO of the Saudi Culinary Arts Commission, added: “The launch of the first Gault&Millau Saudi Arabia Gala reflects the growing maturity, creativity and diversity of the Kingdom’s culinary sector. At the Culinary Arts Commission, we are committed to preserving Saudi culinary heritage while empowering chefs, restaurants and hospitality professionals to innovate and reach new levels of excellence. This platform contributes to strengthening the visibility of Saudi gastronomy locally and internationally while supporting the Kingdom’s broader cultural transformation.”

Joumana Dammous Salame, managing director of HSME, commented: “We are proud to support the launch of Gault&Millau Saudi Arabia in collaboration with Gault&Millau and the Saudi Culinary Arts Commission. This first edition is an important moment for the Kingdom’s culinary scene, bringing together restaurants, chefs, journalists, influencers and partners around one shared ambition: to celebrate excellence, encourage innovation and give Saudi gastronomy the recognition it deserves on both the regional and international stage.”

Beyond recognition, the gala provided a platform for connection and collaboration, fostering dialogue, visibility and new opportunities for Saudi culinary talent within the region and beyond.

The Gault&Millau Saudi Arabia platform is built around three primary components:

Printed Guide: The Gault&Millau Saudi Arabia Guide will serve as a key resource for exploring the Kingdom’s culinary scene. The edition includes expert reviews of top restaurants, chef profiles and signature recipes. It also features city- and region-based highlights, along with toque ratings from 1 to 5, covering a wide range of price points and making the guide accessible and inclusive for all readers.

Digital Platform: The Gault&Millau Saudi Arabia website, part of the international platform, will offer an engaging digital experience with updated restaurant reviews, practical details and direct links, providing greater visibility for local establishments.

Annual Gala: The Gault&Millau Saudi Arabia Gala is designed as an annual cornerstone gathering, offering networking opportunities for chefs, journalists, influencers and partners while showcasing Saudi culinary excellence to both national and international guests. Honoring the country’s top culinary talents, the event will feature an awards ceremony with Gault&Millau plaques and trophies.Through this collaboration, Gault&Millau and the Saudi Culinary Arts Commission aim to elevate local culinary talent, create new industry standards and promote international connections that will help shape the future of Saudi Arabia’s culinary landscape. Further editions are planned, with new cities set to join the prestigious listing

Editor’ note: Attached list of

restaurants with 3 toques – REMARQABLE RESTAURANTS
restaurants with 2 toques- CHEF’S RESTAURANTS
restaurants with 1 toque- GOURMET RESTAURANTS
Selected restaurants

ABOUT GAULT&MILLAU

Founded in 1969 by journalists Henri Gault and Christian Millau, the Yellow Guide has dedicated over 50 years to identifying and listing the finest restaurants, artisans and specialty shops across various regions. Today, Gault&Millau continues its mission to support chefs and emerging talents worldwide by discovering and promoting local gastronomy on a global scale.

As a recognized authority in gastronomy and hospitality across 20 countries, Gault&Millau has become a benchmark for culinary excellence, building a prestigious network of over 14,000 restaurants and attracting millions of followers. With the expertise of more than 400 professional inspectors, Gault&Millau aims to discover, celebrate and elevate both established and emerging culinary talents. The brand’s mission is to showcase local culinary traditions globally, offering a trusted standard of quality and fostering growth within the industry.

ABOUT THE SAUDI CULINARY ARTS COMMISSION

Founded in 2020, the Saudi Culinary Arts Commission is leading the further development of the Kingdom’s culinary arts sector. By driving investment and building robust regulatory frameworks, the Commission is supporting the next generation of Saudi chefs and hospitality professionals as they aspire to reach their full potential.

Together with the Ministry of Culture, the Commission is working to unlock a thriving cultural sector to preserve and elevate the culinary traditions that make the Kingdom unique.

To learn more about the Saudi Culinary Arts Commission, please visit https://culinary.moc.gov.sa/en and the Commission’s pages on Instagram @mocculinary and X @MOCCulinary.

ABOUT HOSPITALITY SERVICES MIDDLE EAST (HSME)

Founded over 30 years ago, Hospitality Services specializes in organizing hospitality and foodservice exhibitions and events across the region, including HORECA Lebanon, HORECA Jordan, HORECA Kuwait, HORECA Riyadh, HORECA Oman, Salon du Chocolat et de la Pâtisserie Dubai, Salon du Chocolat et de la Pâtisserie Riyadh and Whisky Live Beirut. The firm’s events extend to publications and platforms that serve the hospitality, foodservice and tourism industries, namely Hospitality News Middle East, Lebanon Traveler and Taste & Flavors.

Hospitality

YOUR OFFICE JUST GOT AN UPGRADE: VOCO BONNINGTON DUBAI LAUNCHES ITS WORKATION EXPERIENCE

Published

2 weeks ago

June 3, 2026

Integrator Web-Admin

As Dubai’s professionals redefine what a productive workday looks like, voco Bonnington Dubai is introducing its Workation offer, a 24-hour stay package for those who believe where you work is just as important as how you work

There is something to be said for a change of scenery. Positioned in the heart of Jumeirah Lake Towers and moments from the DMCC Metro, voco Bonnington brings together the comfort of a luxury stay with the infrastructure of a fully equipped workplace. The result is a seamless experience where productivity and indulgence don’t just coexist, they quietly elevate each other.

The Workation package starts from AED 275 and includes a 24-hour stay with a complimentary upgrade to a deluxe room, access to the pool and gym, two hours of meeting room access for up to five guests, complimentary coffee or tea in the meeting room or Author’s Lounge, and a 20% discount across all food and beverage outlets. Terms and conditions apply.

For anyone who has ever wondered what their workday could look like with a little more breathing room, the answer might be closer than expected. Built around the idea that productivity thrives when the environment does too, the Workation moves away from the tired “work from the beach” fantasy and toward something far more useful: a city-based experience shaped around real schedules and real results.

In a city that rarely slows down, this is something quietly radical. An intentional pause that doesn’t require leaving Dubai or clearing your calendar. Just a better version of the workday, right in the middle of it.