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

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.