Hospitality
Celebrating Indonesia’s Independence Through Flavour, Identity and Tradition
Sylvana Sari, Co- Founder and Managing Partner of Bobi Bowl
As Indonesia marks its Independence Day, Bobi Bowl reflects on how food, culture and hospitality help carry Indonesian identity beyond its borders.
From celebrating familiar flavours in Dubai to introducing Indonesian cuisine to new audiences, the restaurant shares what independence, authenticity and “Made in Indonesia” mean in modern hospitality.
How do Indonesians celebrate Independence Day, and how is Bobi Bowl marking the occasion?
Independence Day for us is a celebration of being Indonesian. Food is one of the easiest ways to bring that feeling with you, wherever you are.
At Bobi Bowl, we do not create a special Independence Day menu because we celebrate Indonesian food every day. Every dish we serve is already a celebration of Indonesia, from our rendang and empal gepuk to nasi goreng, satay and soto. These are dishes that carry memories, culture and a sense of home.
On Independence Day, we simply wanted to share that celebration with everyone. So instead of creating a special menu, we are giving our guests Klepon Merah Putih as a small gesture of sharing, which is such an important part of Indonesian culture.
What does independence mean for Indonesia’s hospitality industry, and how has the sector evolved globally?
I think independence in Indonesia’s hospitality industry is about having the confidence to say: this is who we are, this is what we eat, this is what we celebrate, this is our culture, and we proudly share it with the world.
Indonesia is no longer just a place people travel to for hospitality experiences. Indonesian identity itself is becoming something that can be exported.
Indonesian cuisine, design, wellness, craftsmanship and service culture are increasingly travelling beyond the country’s borders. Restaurants, chefs, hotels and lifestyle brands are introducing Indonesian experiences to international audiences.

How are Indonesian hospitality brands gaining international recognition?
International recognition does not mean making Indonesian hospitality look international. It means making Indonesian hospitality understandable internationally. One of the simplest signs that we are gaining international recognition is when people who are not Indonesian actively choose Indonesian food and hospitality.
For us at Bobi Bowl, we see that every day in Dubai. Our customers are not only Indonesians looking for a taste of home. We have people from different nationalities who come in, discover Indonesian food, come back with their friends, recommend dishes to others and gradually become familiar with flavours they may never have experienced before.


Why is Indonesian identity important in modern and luxury hospitality?
I think we sometimes define luxury too much by price. Luxury hospitality does not mean that it has to be expensive or inside a five-star hotel. For me, luxury is also about rarity, authenticity and emotional value.
Something that is ordinary in Indonesia can become a luxury when you experience it abroad. For Indonesians living overseas, having food that genuinely tastes like home can feel like a luxury. At the same time, for someone who has never experienced Indonesian food, that same dish can be their first introduction to our culture.


How are local talent, suppliers and operators helping bring Indonesian hospitality to new markets?
We do not expect people to already understand Indonesian food. Part of our role is to make it approachable while still keeping the Indonesian character of the food.
Local talent and operators are important because they are the ones who actually bring Indonesian hospitality to life. Indonesian hospitality is not just about the food itself. It is about the people who understand the food, the culture and the way we want people to experience it.
At Bobi Bowl, for example, Chef Bobby brings his knowledge of Indonesian cooking, but operating in Dubai means we also have to work with what is available here. We source locally where we can, find ways to get the ingredients we need and sometimes adapt without compromising the character of the dish.


What does “Made in Indonesia” mean in modern hospitality?
“Made in Indonesia” does not necessarily mean physically produced in Indonesia. Sometimes it means carrying something Indonesian with you and sharing it wherever you are.
We are Indonesian. We live and work abroad. We bring a little bit of Indonesia with us, and we share it.
Culture naturally evolves when it travels. We can modernise a dish, present it differently or introduce it to a new audience while keeping its Indonesian character. That is what we are doing at Bobi Bowl.
Hospitality
Oman to deliver 700 new hotel rooms by year end with winter season expected to boost tourism recovery – Cavendish Maxwell
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
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
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
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