Hospitality

SPOTTING THE SIGNS: HOW DOOR STAFF ARE BECOMING NIGHTLIFE’S FIRST RESPONDERS

Published

3 weeks ago

June 1, 2026

Stephanie Austin, founder of Prima Cura Training

The image of the nightclub ‘bouncer’ has a clear stereotype: physically imposing, authoritative, and primarily concerned with keeping order among the customers. But step into today’s night-time economy and you’ll find that role has evolved significantly. Door staff are now acting as frontline responders, playing important roles in safeguarding vulnerable people as they enter, enjoy, and even once they’ve left the venue.

These developemnts reflect a cultural change, a shift in the way society views issues like consent, and most importantly improved training. Door supervisors are in an ideal position to spot signs of distress, coercion, or danger.

‘Duty of care’

Nowadays, there’s a much broader interpretation of the ‘duty of care’ concept. One of the most important messages now emphasised in training is that responsibility doesn’t end when someone steps outside the venue. Door staff are encouraged to look after not only customers inside the venue, but also those leaving it, people nearby, and even non-customers within visible range. The mindset of “not on our premises, not our problem” is thankfully becoming outdated.

Another major change lies in the way we define a vulnerable person. Where it once only really meant someone who’s intoxicated, training now stresses that vulnerability can take many forms and isn’t always obvious. A person may be sober but anxious, isolated, or pressured. People of all genders can experience harassment or assault, not just women and girls. Recognising these nuances is key to meeting a duty of care.

This awareness is reinforced by a more diverse workforce. The presence of more women and LGBTQ+ door staff has helped create a more approachable and inclusive environment. For many customers, particularly those feeling unsafe or uncomfortable, being able to speak to someone they relate to can make all the difference. It opens the door to earlier disclosures and ultimately, better support.

Initiatives like “Ask for Angela” have also contributed. Now widely recognised across venues, the scheme provides a discreet way for people to signal they need help. While not a complete solution, it represents a step toward embedding safety into nightlife culture.

Responding to raised concerns

Equally important is how staff respond once a concern is raised. Physical intervention is rarely appropriate in cases involving vulnerability. Instead, training focuses on communication, empathy, and alignment with safeguarding policies. The aim is to support people in a way that minimises further harm, without escalating a situation unnecessarily.

The industry has also learned from past mistakes. There is growing awareness of the risks associated with ejecting someone from a venue without their belongings or without informing their friends. What might once have been standard practice is now considered dangerous. Leaving individuals stranded or isolated only increases risk.

Training is the key

Ongoing training is absolutely critical in maintaining this progress. Laws change, but I’d like to know one person who can cite every law relevant to their profession. On top of that, societal expectations and emerging threats form quicker than the law can keep up with.

From increased numbers of drink spiking incidents to changes in local crime patterns, door staff must stay informed and receive the training they need to ensure public safety is maximised. Regular refresher sessions not only reinforce responsibilities but also provide space to share experiences, discuss challenges, and learn from one another.

These sessions often include guidance on local support services, enabling staff to signpost individuals towards appropriate help, whether that’s mental health support, substance misuse services, or national helplines for issues like exploitation. They also cover practical skills like accurate incident reporting and navigating communication systems such as venue radios and emergency services.

Together, these developments are changing what it means to work the door. Today’s security staff are active participants in a wider safety ecosystem. Observant, informed, and increasingly compassionate, they stand on the frontline of nightlife, ready to step in when it matters most.

Hospitality

JUNGLEBOWLS BRINGS THE ENERGY OF THE JUNGLE TO DUBAI WITH AN ALL-DAY BREAKFAST EXPERIENCE

Published

5 hours ago

June 24, 2026

Integrator Web-Admin

Inspired by the rhythm, colour and abundance of the jungle, JungleBowls welcomes guests to enjoy breakfast at any hour, with a menu filled with fresh ingredients, bold flavours and Japanese-inspired touches.

Founded by Italian restaurateur Salvatore Pisanzio, JungleBowls captures the spirit of nature and brings a fresh dining concept to Dubai. The menu celebrates vibrant bowls, comforting favourites and playful drinks, all created around flavour, freshness and balance.

Available throughout the day, the breakfast selection reflects JungleBowls’ mastery of wholesome food with personality. Guests can discover Japanese-inspired favourites including the Tamago Egg Sando, served on soft Hokkaido shokupan with creamy egg salad, Kewpie mayonnaise and a touch of sriracha, or the Jap Omelette topped with avocado, salmon gravlax and furikake for a rich umami finish.

For a more filling choice, the Halloumi Bowl combines grilled halloumi, poached egg, crispy enoki mushrooms, kale, barley and hummus. Turkish Eggs bring together poached eggs, whipped labneh, kale and aromatic miso chilli butter.

The sweeter side of breakfast comes alive through colourful creations including the Açaí Bowl topped with fresh fruit and granola, Chia Granola with coconut chia pudding and mango, and the signature Japanese Soufflé Pancakes – soft, airy and made for a little morning indulgence.

Alongside its breakfast offerings, JungleBowls serves creative beverages throughout the day. Guests can enjoy ceremonial-grade matcha, roasted hojicha, specialty coffee, fresh juices and smoothies, including favourites such as the Citrus Espresso, Mango Matcha and Blue Spirulina Smoothie, each inspired by the colours and flavours of the natural world.

From a quick breakfast stop to a relaxed catch-up over coffee, JungleBowls invites guests to enjoy a fresh, colourful and flavour-filled escape in the heart of the city, with dishes.

Details:

What: Japanese-Inspired All-Day Breakfast Experience | Where: JungleBowls, Index Tower, DIFC, Dubai | When: Daily, 8:30am to 10:30pm

Hospitality

MARRIOTT EXECUTIVE APARTMENTS OPENS IN THE HEART OF JUMEIRAH LAKES TOWERS

Published

8 hours ago

June 24, 2026

Integrator Web-Admin

Marriott Executive Apartments, part of Marriott Bonvoy’s portfolio of over 30 extraordinary brands, announces the opening of Marriott Executive Apartments Jumeirah Lakes Towers, Dubai. Developed by Orra Hotel Apartments LLC, the new property is designed to meet the evolving needs of long-stay business and leisure guests seeking flexibility, connectivity and residential comfort in one of Dubai’s most strategic business districts.

Located within Orra The Embankment, a premium mixed-use development in Jumeirah Lakes Towers (JLT), the property enjoys a prime position between Dubai Marina and Uptown Dubai, with convenient access to Sheikh Zayed Road, Dubai Metro and major commercial districts including Jumeirah Beach Residence, Palm Jumeirah and DMCC.

“Marriott Executive Apartments Jumeirah Lakes Towers, Dubai has been designed for today’s global professionals who value space, privacy and flexibility alongside trusted service,” said Mina Hanna, General Manager of Marriott Executive Apartments Jumeirah Lakes Towers, Dubai. “Located in the heart of JLT, the property offers a strategic base for extended stays with seamless access to Dubai’s key commercial hubs.”

Marriott Executive Apartments Jumeirah Lakes Towers, Dubai offers 150 thoughtfully designed, fully furnished 1, 2 and 3-bedroom apartments, created to support productivity alongside everyday comfort. Each apartment features a premium bedding, fully equipped kitchen, washer and dryer, high speed internet, contemporary workspaces and modern entertainment, making longer stays feel effortless and well considered. Private balconies and city views further enhance the sense of space, reinforcing a genuine home away from home experience.

Guests have access to a considered mix of amenities designed to support both work and wellbeing, including an all day international dining restaurant, a fully equipped fitness centre, paddle court, outdoor swimming pool, sauna and steam facilities, a children’s play area, dedicated concierge services and meeting and conference spaces suited to executive meetings and small corporate gatherings.

The property also integrates keyless entry, high speed internet access and advanced guest room and energy management systems, supporting seamless, secure and efficient stays.

Hospitality

FLAVOUR AND THE SOUL OF LEÑA

Published

11 hours ago

June 24, 2026

Integrator Web-Admin

Exclusive interview with Chef Dani García at Maxx Royal Bodrum

Leña by Dani García at Maxx Royal Bodrum

Conceived by acclaimed chef Dani García, Leña by Dani García, redefines the traditional grill through a gastronomic concept where fire and live embers take centre stage, transforming primal cooking techniques into a refined, cosmopolitan dining experience. The restaurant’s contemporary interiors echo its culinary philosophy, featuring warm, earthy tones and rich wood finishes that reinforce the connection to fire, while creating an inviting, stylish atmosphere. The menu strikes a confident balance between tradition and modernity, showcasing signature dishes that have become synonymous with the brand, from the iconic grilled avocado and its emblematic burger to expertly selected cuts such as aged ribeye from mature cattle. Together, they embody Leña’s unmistakable identity: a celebration of precision, flavour and a modern approach to steakhouse culture on an international stage.

Attributable to Chef Dani García:

Leña is built around fire as both technique and emotion. How would you describe the restaurant’s identity in one sentence beyond the idea of a steakhouse?

Leña is a celebration of living through fire. It’s a place where technique, emotion and sharing come together to create unforgettable moments around the table. We are much more than a steakhouse; we are a restaurant where fire becomes a language.

You achieved three Michelin stars and then made the rare decision to close your restaurant at its peak. What mindset drives a decision like that?

I have always believed that gastronomy is about evolution and taking risks. Closing a three-Michelin-star restaurant was not about leaving something behind but about opening new doors. I’m driven by curiosity and by the desire to keep creating experiences that connect with more people around the world.

From Smoked Room’s rapid Michelin recognition to Leña’s global expansion, what connects all your culinary chapters?

The common thread is emotion. Whether it’s a tasting menu at Smoked Room or a dinner at Leña, my goal is always the same: to move people through flavour, hospitality and storytelling. Every project has a different expression, but the soul is identical.

What makes Turkey’s Bodrum coastline a meaningful setting for Leña’s philosophy?

Bodrum has a unique energy. There is a deep connection with the sea, with nature and with the joy of gathering around a table, and that fits perfectly with Leña’s philosophy. Fire feels very natural here. The Mediterranean lifestyle, the beauty of the coastline and the relaxed sophistication of Bodrum make it an extraordinary destination for our concept.

You’ve built a career on combining traditional Spanish ingredients with global techniques. How do you know when a dish has found the perfect balance between heritage and innovation?

When innovation doesn’t hide the ingredient or the memory behind it but elevates it. A dish works when it surprises you while still feeling familiar. Respect for the product and emotion are always the final judges.

Rapid Fire Questions

What is your personal favourite cut or ingredient to cook over fire?

I love cooking red prawns over fire. It’s a delicate ingredient that completely transforms with smoke and heat while preserving its essence.

What is the most memorable dining moment you’ve experienced as a guest, not a chef?

There have been many, but the moments I remember most are those where I felt genuine hospitality and emotion. Great food is important, but the feeling a restaurant leaves with you is what stays forever.

If you could host a dream fire-cooking dinner anywhere in the world, where would it be?

On a secluded beach in the Mediterranean, with the sea in front of us and a long table shared with friends, producers and chefs from around the world.

Is there a flavour profile that you find yourself returning to repeatedly, regardless of the concept or location?

Acidity and smokiness. I love the tension between freshness and fire. It’s a combination that appears in many of my dishes in one way or another.

Leña operates within luxury hospitality environments. How important is collaboration between hotel experience and restaurant identity?

It’s essential. The guest doesn’t separate the restaurant from the hotel experience; they remember the emotion of the whole journey. In places like Bodrum, where hospitality is taken to another level, that collaboration becomes even more important and allows us to create something truly memorable.