Hospitality

The restaurant trends to bring into 2027

Published

1 week ago

October 9, 2026

By Jonathon Scanlon, Director of Operations, Sarood Hospitality

The restaurant industry has always been driven by new concepts emerging and dining habits evolving. Operators are constantly looking for new ways for consumers to experience their venue. In an overly saturated market such as Dubai, the speed at which the industry changes is both rapid and considerable.

From an operator’s perspective, our main challenge is knowing the difference between something that creates prolonged value and something that creates short-term noise. While dishes that gain traction across social media certainly have their place within an ever-evolving industry, operators must start to look further down the road and understand how to create a memorable experience for guests – and, more importantly, how to make them come back.

As we look towards 2027, the speed of change shows no sign of slowing. I believe we are moving beyond novelty and towards experiences that are unique and memorable for our guests.

Here are five restaurant trends that I expect to shape the year ahead.

Five trends to bring into 2027

1. Redefined experiential dining

The restaurant is becoming more than just somewhere to have a meal. F&B concepts are becoming destinations where food is all part of the wider experience. We are seeing restaurants and food venues introduce workshops, markets, pop-ups, cultural programming, live entertainment, and family activities. Examples such as Hillhouse Brasserie’s & The Duck Hook’s Market at The Hills demonstrate how food, retail, community, and programming can come together to create a destination that people return to for different reasons.

This is an important distinction from the type of dining experience that has dominated the F&B industry in recent years. Experiential hospitality is about creating a space that has a life beyond the dining table. A restaurant that values this vision might host a cooking workshop one weekend, welcome a local artisan market the next, and offer a family activity after that. Each experience gives guests another reason to visit, while creating opportunities for restaurants to build genuine communities around their brands. As such, for me, the next evolution of F&B will see an increase in restaurants functioning as lifestyle and community destinations as much as places to eat.

2. The sober-curious surge

Health-conscious dining and mindful drinking are also becoming increasingly relevant to the restaurant experience. The sober-curious movement has been gaining momentum globally, and Dubai is no exception. The city is already seeing restaurants introduce more sophisticated alcohol-free wine pairings, creative mocktails, kombucha, tea-based alternatives, and dedicated zero-proof offerings.

For operators, this means a mocktail option or two will no longer be enough. Non-alcoholic drinks should receive the same thought, creativity, and quality as their alcoholic counterparts. More broadly, this reflects a shift towards balance whereby guests are increasingly interested in reduced sugar, functional beverages, mindful eating, and food that makes them feel good without compromising on enjoyment.

The opportunity is to give guests more choice without making anyone feel like an afterthought.

3. AI that works in the background

I expect AI to dominate less conversations in 2027 and instead simply work efficiently and in silence behind the scenes. The most valuable applications will be those where guests do not even notice – forecasting demand, managing inventory, optimising staffing, analysing guest behaviour, reducing waste, and helping teams make faster, better-informed decisions. That matters because restaurant margins are under constant pressure and if technology can help an operator reduce waste, improve productivity, or deliver a more consistent guest experience, it has a tangible role to play.

Technology can make restaurant interiors appear futuristic, but it can also be used to make businesses smarter, operations more efficient, and customers more cared for. Earlier this year, we started exploring the concept of a personalised menu experience, whereby guests could indicate their dietary preferences and see the dishes most relevant to them. That is just one example of AI that we are considering, but there are many.

4. The rise of the homegrown brand

Dubai has long been a destination for international restaurant brands, but its own F&B identity is becoming increasingly distinctive. Homegrown concepts are no longer simply filling a gap between global launches, they are creating restaurants with their own personalities, communities, and points of view, and some are increasingly capable of taking those ideas beyond the UAE such as Saddle’s meteoric rise to Cannes, London and beyond or SALT’s expansion to the rest of the region. This is an exciting development as the region sees the flourishing of brands that have deliberately chosen to be Dubai-based. For operators specifically, that means understanding that local relevance can be a competitive advantage – a restaurant does not need to imitate an international concept to be successful; it needs to understand its market and create something people feel connected to.

5. Service becomes the new luxury

Ultimately, I believe the greatest differentiator in restaurants will be something that has been present for centuries yet has perhaps taken a back seat in recent years: warm hospitality. As technology becomes more sophisticated and restaurants become increasingly experiential, genuine human connection becomes more valuable.

Systems and programmes can repeat customers’ names with ease, but guests remember the restaurant where another human knew their name, where a recommendation felt personal, where the team anticipated a need without being intrusive, or where they simply felt comfortable enough to stay a little longer.

That is particularly important in a market like Dubai, where guests have an extraordinary number of choices and restaurants can often feel transactional. The restaurants that stand out will not necessarily be the loudest, largest, or most technologically advanced. I believe instead, they will be the ones that consistently make people feel welcome.

As we move into 2027, the restaurant industry has an opportunity to focus less on what is new and more on what is meaningful. For F&B operators, that means we must be more selective about the trends we follow, while for guests it means they can expect restaurants to offer some things increasingly valuable: a reason to come in, a reason to stay, and most importantly a reason to return.

Hospitality

Keeta Kicks Off the First Keeta Karnival Across All Seven Emirates

Published

2 days ago

October 16, 2026

Integrator Web-Editor

Keeta, the international on-demand food delivery platform, is kicking off Keeta Karnival, marking the first edition of its signature food celebration in the UAE. Running from 15 October to 31 October 2026, the campaign will connect customers with thousands of restaurants across all seven emirates through special offers, limited-time deals, competitions and on-ground experiences.

True to its promise of “Epic Deals, Endless Cravings”, Keeta Karnival invites customers to explore more of the UAE’s food scene, from neighbourhood favourites to restaurants they have yet to try. During the peak promotional period from 15 to 31 October, customers can enjoy discounts of up to 50% at participating restaurants, while restaurant partners gain more ways to reach new customers.

“Food brings people together in the UAE, and the variety of restaurants here is remarkable,” said Lucas Xie, General Manager of Keeta UAE. “Keeta Karnival is our way of celebrating that variety, giving customers more reasons to try something new while helping participating restaurants reach new audiences. As we enter our second year in the UAE, the campaign reflects our long-term commitment to the customers and restaurant partners we serve across the country.”

More ways to discover and enjoy

The campaign’s offers are brought together in the Keeta Karnival hub within the Keeta app. Keeta Around You will spotlight curated restaurant picks across UAE cities, with up to 50% off at participating restaurants. Flash Deals will offer selected deals at AED 19 with free delivery, Monday to Friday between 2:30 pm and 5:30 pm.

From 18 to 31 October, Keeta Week – The Karnival Edition will offer 50% off the full menu, including promotional items, plus free delivery at participating restaurants. The celebration also takes to the skies with Keeta Drone, extending the Karnival promotion to its service areas in Dubai Silicon Oasis. Customers at Dubai Land, Rochester Institute of Technology, Dubai and Dubai Silicon Oasis Headquarters can enjoy the campaign’s offers through drone delivery, bringing together food discovery, value and delivery innovation.

Every eligible order above AED 100 placed between 15 October and 14 November will also be automatically entered into a draw to have the chance to win a Jetour T2, with the winner to be announced on 16 November. Customers paying with eligible Emirates Islamic Visa cards can also save up to AED 20 on their orders until 1 November.

Bringing Keeta Karnival into the community

Alongside the in-app campaign, Keeta Karnival is coming to life across the UAE. At Global Village in Dubai, the Keeta booth at Happiness Plaza 2 will host games, voucher giveaways and restaurant sampling over two weekends, 16–18 and 23–25 October. Over the opening weekend, visitors to Al Forsan Mall in Abu Dhabi can also join interactive games and win vouchers.

By combining restaurant discovery with experiences beyond the app, Keeta Karnival gives participating restaurants more ways to connect with customers, building on Keeta’s presence across all seven emirates and its long-term commitment to the UAE’s food scene.

Keeta Karnival runs from 15 October to 31 October 2026. Customers can explore participating restaurants, offers and activities in the Keeta Karnival hub in the Keeta app, available on the App Store and Play Store.

Hospitality

AL RAHA BEACH RESORT & SPA ABU DHABI INTRODUCES FOUR NEW EXPERIENCES TO ENJOY THIS SEASON

Published

3 days ago

October 15, 2026

Integrator Web-Editor

As the cooler months arrive, Al Raha Beach Resort & Spa, Abu Dhabi is giving residents and visitors four new reasons to step out and enjoy the season. With a line-up of experiences across Black Pearl, La Piscine and Azur Restaurant, guests can look forward to everything from lively ladies’ nights and golden-hour gatherings to relaxed al fresco evenings and sophisticated jazz nights, with packages starting from just AED 85 per person.

Black Pearl Ladies’ Night – Every Tuesday, Starting 20 October

Tuesday evenings are getting a little more exciting at Black Pearl with the introduction of its new Ladies’ Night. Perfect for catching up with friends or enjoying a midweek evening out, the experience brings together good company, a lively atmosphere and a little midweek indulgence. For AED 85 per person, ladies can enjoy free-flowing house beverages accompanied by a bar bites platter, making it an ideal excuse to gather the girls and enjoy the evening. The offer is available every Tuesday from 7 PM to 10 PM.

La Piscine Sundowners – Every Friday, Starting 16 October

Friday evenings are all about golden-hour moments at La Piscine. As the sun begins to set, guests can unwind by the pool, enjoy the relaxed atmosphere and ease into the weekend with refreshing drinks and delicious bites. Priced at AED 99 per person, the Sundowners package includes two selected drinks and a bar bites platter, offering a laid-back way to enjoy Abu Dhabi’s cooler evenings. The offer is available every Friday from 5 PM to 7 PM.

Jazz Nights at Black Pearl – Every Thursday, Starting 22 October

For those who enjoy a more sophisticated evening, Black Pearl introduces Jazz Nights, bringing together smooth jazz, whiskey and cigars in an intimate setting. Whether it’s an after-work gathering or a relaxed night out, the experience offers a refined way to unwind as the week draws to a close. Priced at AED 99 per person, the package includes two selected drinks and one selected cigar. Jazz Nights take place every Thursday from 7 PM to 10 PM.

Azur Al Fresco Aperitivo – Every Saturday, Starting 17 October

With the return of outdoor dining season, Azur Restaurant invites guests to embrace the Italian tradition of aperitivo with its new Al Fresco Aperitivo experience. Designed for leisurely early evenings, the offering is perfect for catching up with friends, enjoying the pleasant weather and unwinding over drinks and light bites. For AED 99 per person, guests can enjoy two selected drinks accompanied by an antipasti platter. The experience is available every Saturday from 5 PM to 7 PM.

With these four new offerings, Al Raha Beach Resort & Spa Abu Dhabi brings together a variety of experiences to suit every occasion. Whether it’s a midweek ladies’ night, a relaxed Friday sundowner, an evening of jazz or a Saturday aperitivo, the resort offers plenty of ways to make the most of the season.

Hospitality

From the MICHELIN Stage to Delhi Street Food: Chef Pradeep Khullar and Saubhagi Veer Launch One Dish Venture – Bhaturewala in Dubai

Published

3 days ago

October 15, 2026

Integrator Web-Editor

After years of building restaurant experiences and working in Dubai’s fine-dining hospitality industry, Chef Pradeep Khullar and Saubhagi Veer have partnered up to turn their attention to their own passion venture, Bhaturewala — a focused One-Dish food concept dedicated to the flavours of Delhi.

Following Chef Pradeep Khullar and Saubhagi Veer work at Nazaara, which was selected for the MICHELIN Guide Dubai 2026, the duo are embracing something deliberately simpler: bringing Delhi-style chole bhature and mutton bhature to Dubai through a takeaway and car-dining concept built around a love for the food, rather than an expansive restaurant format. Opening on Friday, October 16, at Shop 7, Lamcy A Building in Oud Metha, Bhaturewala will serve a tightly focused menu featuring Bhature in two signature flavours – Chole & Mutton accompanied by lassi. There will be no sprawling menu, conventional dining room or full-service restaurant setup. Instead, the focus will remain firmly on the food, with customers able to collect their orders or enjoy them in their cars.

The concept will operate on Friday evenings and on Saturday and Sunday mornings and evenings, with a limit of just 200 plates per day.

For Khullar, the venture is a personal tribute to the city where his culinary journey and love for food took shape.

“Delhi is not just where I grew up; it is a part of who I am as a chef. Some of my strongest food memories are rooted in the streets, neighbourhoods and flavours of that city. Having spent years cooking in fine dining, I wanted to bring something much more personal to Dubai — a little piece of the Delhi I know and love, right here in the neighbourhood I call home. Bhaturewala is my way of sharing those memories through food that is honest, familiar and full of character. It’s not about reinventing Delhi street food; it’s about doing justice to it,” said Chef Pradeep Khullar, Co-founder of Bhaturewala.

For Veer, whose experience spans restaurant leadership and brand building, the opportunity lay in creating something distinctive in a city where chole bhature is already widely available.

“Dubai already has plenty of places serving chole bhature, and we never set out to be just another one. We wanted to build a concept around a simple belief: you don’t need a hundred things on a menu if you can do two things exceptionally well. Specialisation is at the heart of Bhaturewala — getting the food right, staying true to what we set out to serve, and making every plate count. The limited menu and 200-plate-a-day approach are deliberate. We want people to come to us because they know exactly what they’re coming for, and they know we care about getting it right. For us, this is about choosing focus over scale, and quality over quantity from day one,” added Saubhagi Veer, Co-founder of Bhaturewala.

The idea for Bhaturewala took shape after years of conversations, planning and the familiar refrain of kabhi toh karenge — someday, we will do it. The founders have now decided to take that step, building a business of their own on their own terms, alongside their established careers in hospitality.

The approach is intentionally uncomplicated: a focused menu, a limited number of plates, and a casual, neighbourhood-friendly way for customers to enjoy Delhi-inspired food without the ceremony of a traditional restaurant experience.

At its heart, Bhaturewala is guided by one simple thought: Dilli Se Direct, bringing a taste of Delhi to Dubai, straight from the city’s food traditions to the neighbourhood they call home.