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

The new menu is designed for the moments that make up a good week: a relaxed catch-up after the school drop-off, a corporate eat-out with the team, or a long table with family and loved ones as the season turns.

Something for every hour of the day

From a warm morning Spread of pancakes, french Toast and turkish eggs, to shareable starters like miso eggplant dip and cumin lamb dumplings, the new menu has something for every craving. Crust lovers can dig into the carbonara or mediterranean lamb, while bowls, stacked & smeared bring comfort favourites like the teriyaki salmon bowl and double smash burger. Finish sweet with nutella Haze, sticky date or the pastry display and little ones get their own kids Menu, from chicken nuggets & fries to sliders.

A table for everyone

Whether it’s a slow morning with friends, a business lunch or a family gathering, the new Society menu is an invitation to sit down, slow down and enjoy the season.

Offer Details: Launch Date: 29th September for Society DXB and 2nd October for Society AUH, Locations: Society Dubai, Jumeirah 1 and Society Abu Dhabi, Al Mamsha, Al Saadiyat Operational timings: Society DXB runs daily from 8AM -9PM, whilst Society Abu Dhabi is open from 8AM-10PM Sundays-Thursdays and 8AM-11PM, Friday and Saturday.

The Cove Rotana Resort Ras Al Khaimah is pleased to announce the appointment of Karim El Ghandour as Director of Human Resources.

Bringing more than 25 years of hospitality and HR leadership experience across the Middle East and Africa, El Ghandour joins the five-star resort to lead its human resources strategy, with a focus on strengthening colleague engagement, talent development, and workplace culture while supporting the continued growth of the property.

In his new role, El Ghandour will oversee the resort’s human resources function, drawing on extensive experience in talent acquisition, performance management, employee relations, compensation and benefits, compliance, leadership development, and workforce optimisation. His appointment further supports The Cove Rotana Resort’s commitment to building a strong, people-focused culture and recognises the important role colleagues play in delivering the warm and genuine hospitality for which Rotana is known.

Commenting on his appointment, El Ghandour said: “I am pleased to join The Cove Rotana Resort Ras Al Khaimah and become part of the Rotana family. Throughout my career, I have seen first-hand the important role that people and culture play in the success of a hotel. I look forward to working closely with our colleagues and leadership team to build a strong and supportive workplace, develop our talent, and ensure our people strategy continues to contribute to the growth and performance of the resort.”

El Ghandour joins The Cove Rotana Resort following more than 15 years with IHG Hotels & Resorts, most recently serving as Cluster Director of Human Resources in Kuwait. In this role, he led the full HR function across a cluster of properties with a combined workforce of 800 colleagues and served as a member of the Executive Committee. He also led the HR pre-opening of InterContinental Kuwait, IHG’s first luxury property in the country.

His career in hospitality began in hotel operations, with early roles spanning front office and operational management before he moved into training and development and, subsequently, senior human resources leadership. He has also worked in convention and catering sales and co-founded and managed a travel business, giving him a broad understanding of the operational and commercial realities of hotel performance.

This combination of operational and HR experience has shaped his approach to leadership, centred on people, performance, and a first-hand understanding of hotel operations. At The Cove Rotana Resort, El Ghandour will bring this perspective to the continued development of its colleague culture, supporting high-performing teams and aligning the resort’s people strategy with its wider business objectives.

Visit The Cove Rotana Resort Ras Al Khaimah for more information and The Cove Rotana Resort on Instagram @thecoverotanaresort for the latest news and updates

The UAE’s food culture is a reflection of the many communities that call the country home. Indian, Middle Eastern and international flavours have become part of the everyday food landscape, with familiar dishes often picking up new influences along the way. For Za’atar Day on 23 September, iD Fresh Food is bringing two of these food cultures together with its Za’atar Parota.

The idea is simple, a familiar Indian staple meets one of the region’s much-loved flavours. The result is a crispy, flaky, layered parota with aromatic za’atar, bringing a distinctly Middle Eastern touch to an everyday favourite. It is a combination that fits naturally into the UAE, where different food traditions regularly come together.

iD Fresh Food’s Za’atar Parota

The Za’atar Parota brings the bold, aromatic flavour of za’atar inside a hot, flaky and layered parota. At iD Fresh Food, clean label is an uncompromising standard – no preservatives, no artificial colours, no artificial flavours, no emulsifiers, no stabilisers, no raising agents, no anti-caking agents and no unnecessary chemicals. The same standard applies to every ingredient that goes into making the product.

The Za’atar Parota can be enjoyed straight off the pan with hummus, labneh or your favourite dip. It also reflects iD Fresh Food’s approach to building its presence in the UAE. The company entered the market in 2013 and has since expanded its portfolio to suit the tastes and eating habits of a diverse consumer base, while continuing to follow its clean-label approach.

The product is one example of how familiar food formats can be adapted for the local market without losing what makes them familiar in the first place, bringing together the comfort of a parota with a flavour that is already well known across the region. Availability: The Za’atar Parota is available across selected hypermarkets in the UAE and on noon.

Launching across the UAE from 1 October 2026, the collaboration brings together two creative worlds: beauty and French pâtisserie. Inspired by the signature flavours of Sorbé’s lip butters,rose, lychee, caramel and pomegranate,the collection transforms familiar beauty ingredients into a selection of exquisite edible creations.

Behind the scenes, World Pastry Champion and Ladurée Executive Chef Julien Alvarez worked closely with Nour Arida to craft the collection, translating her beauty brand’s signature flavour inspirations into refined French pâtisserie. Combining Alvarez’s world-class pastry expertise with Arida’s creative vision, the collaboration explores how the ingredients associated with beauty can be reimagined into an indulgent sensory experience.

At the heart of the collection is a trio of individual pâtisseries inspired by caramel, pomegranate and rose lychee. Each creation contains fewer than 100 calories and is priced at AED 39. The offering is complemented by an exclusive Rose Lychee Macaron, created especially for the collaboration, alongside a Rose & Lychee Sorbet priced at AED 45 and a collagen-infused slushie made with fresh fruit and without added sugar, priced at AED 49.

The collaboration also extends to exclusive macaron boxes available in 8 pieces (AED 253), 12 pieces (AED 321), 18 pieces (AED 419) and 24 pieces (AED 526). Each box features the limited-edition Rose Lychee Macaron alongside a selection of Nour Arida’s favourite Ladurée flavours, including Salted Caramel, Pistachio, Chocolate and Raspberry, among others.

More than a pastry collection, the collaboration reflects a shared appreciation for craftsmanship, creativity and sensory storytelling. Through the partnership between Nour Arida and Julien Alvarez, Sorbé’s beauty-inspired flavour palette takes on a new expression, inviting guests to discover the unexpected connection between skincare-inspired ingredients and the art of French pâtisserie.

IDeaS, a SAS company and the world’s leading provider of hospitality revenue management software and services, has deployed the G3 Revenue Management System (RMS) at Giza Palace Hotel & Spa in Cairo, Egypt.

A member of The Leading Hotels of the World, Giza Palace Hotel & Spa is a brand-new luxury hotel in a prime location in West Cairo. The grandiose hotel features 560 rooms, eight distinctive dining venues, a spa, and extensive conference and meeting facilities. Blending architectural excellence with a curated art collection, the hotel is renowned for its exceptional service and guest experience.

The hotel is owned by Travco Group International, whose hospitality arm, the JAZ Hotel Group, is one of the region’s most prominent hotel operators, with a growing portfolio of over 68 hotels and resorts across Egypt and Zanzibar.

The deployment of IDeaS G3 RMS enables the hotel team to optimize revenue management decisions through precise forecasting, dynamic pricing, and inventory management, as well as streamlined group displacement evaluations and the automation of routine tasks.

A key factor in Giza Palace Hotel & Spa’s selection was IDeaS’ ability to effectively manage the complexity of its inventory. With more than 11 room and suite types across three room categories and eight suite configurations, the property requires advanced predictive analytics to position each room type competitively in one of the region’s most dynamic markets.

IDeaS’ Group Pricing capability addresses another critical segment of the business – the projected impact of displaced demand across their diverse inventory mix – by delivering real-time insights into the value of group business. Designed for speed and simplicity, the feature enables better-informed decisions that account for the full depth of the hotel’s offering, while preserving commercial flexibility.

Alaa Akel, CEO & Chairman JAZ Hotel Group commented:“Giza Palace was created with a clear ambition to set a new benchmark for luxury hospitality in Cairo.  Our partnership with IDeaS supports that vision bringing advanced revenue management capabilities to our commercial strategy, allowing us to make smarter decisions, respond to market demand and drive sustainable growth.”

Ibrahim Saba, Principal Sales Director – Europe, Middle East & Africa at IDeaS commented: “Giza Palace Hotel & Spa is exactly the kind of landmark property where intelligent revenue management makes a measurable difference. With a large inventory and a significant conferencing operation, the team is managing considerable complexity across multiple revenue streams. G3 RMS gives them the forecasting precision and group pricing intelligence to ensure every booking reflects the true commercial value of each piece of business.”

Built on years of customer feedback, catering experience and growing demand for more diverse vegetarian options, the expansion reflects VEGO’s commitment to offering greater variety without compromising on quality or flavour. 

“While Dubai’s dining scene continues to evolve, we identified a gap for a concept that brings together premium ingredients, innovative cooking and accessible pricing within a fully vegetarian setting. This expansion has allowed us to move beyond café favourites and introduce a broader menu that spans everything from street-style chaats and handcrafted dim sums to pizzas, pastas and traditional Indian curries.” said Kashyap Sajnani, Co-founder and Managing Director of VEGO Cafe and Confectionery. 

Inspired by Indian flavours, family traditions, global travel and Dubai’s diverse culinary landscape, the new menu reflects VEGO’s philosophy of combining comfort food with thoughtful innovation. Signature dishes include the Ghewar Chaat, Gochujang Tofu Bowl, Sindhi Curry, Indian Handrolls, Dim Sums and VEGO’s signature Mango Dessert. The expanded menu is also available for catering, extending VEGO’s new offering beyond the dining space for private gatherings, celebrations and events. 

Nearly all components, including sauces, spice blends and key ingredients, are prepared in-house to ensure consistency, quality and value, while the breadth of the menu has been designed to appeal to diners of all ages. 

Complementing the culinary expansion is a refreshed visual identity that reflects VEGO’s growth while retaining the warmth, vibrancy and approachable character that customers have come to know and love. As part of the expansion, the space has also been renovated and the brand logo refreshed, giving the café a renewed look to match its next chapter. The updated look reinforces the brand’s long-term vision of becoming a go-to destination for vegetarian dining in the UAE. 

“We wanted to build a place where grandparents, parents and children can all sit around the same table and find something they genuinely love,” added Kashyap Sajnani, Co-founder and Managing Director of VEGO Cafe and Confectionery. “If people leave feeling like they’ve had an incredible meal at a fair price and can’t wait to come back, then we’ve achieved exactly what we set out to do.” 

To mark the expansion, VEGO is offering guests 15% off all dine-in orders until 31 October. Pricing across the menu remains aligned with the brand’s long-standing commitment to value-driven dining. 

SANA marks its first anniversary on 1 October with a celebration at its Madinat Jumeirah restaurant, followed by an afterparty at Moon Bar. From a traditional Uzbek welcome to a theatrical dining moment, the evening brings together the food, music and hospitality at the heart of SANA.

The celebration begins at 7:00 PM. For the first 40 minutes, a traditional Uzbek band will perform as two hostesses dressed in traditional Uzbek robes welcome guests with sparkling wine. A live illustrator will create personalised sketches for guests from 7:00 PM to 10:00 PM.

Dinner begins at 7:30 PM, with guests invited to choose between SANA’s à la carte menu and a special anniversary set menu priced at AED 450 per person. At 8:30 PM, the slow-roasted leg of lamb will be unveiled in a theatrical presentation accompanied by a belly dance performance to Uzbek music.

The evening’s second live music performance begins at 9:00 PM, when Sculer Band takes the stage followed by the anniversary birthday cake. 

From 11:00 PM, the celebration continues at Moon Bar, where headline DJ BKOFMAN and ARKOV will play sets for the afterparty.

Event details

• Date: 1 October | Welcome reception: From 7:00 PM
• Dinner: From 7:30 PM | Location: SANA, Mina Al Salam, Madinat Jumeirah, Dubai
• Dining options: À la carte or anniversary set menu at AED 450 per person | Afterparty: Moon Bar, from 11:00 PM | View the anniversary menu

With around 88,000 rooms currently under construction and another 25,000 in the final planning stages, over 55% of upcoming hotels in the region are set to be delivered between now and 2030, experts say.

Research from global hospitality consultancy, HVS, shows that Saudi Arabia is the dominant force in the Middle East’s hotel expansion, with 110,000 rooms – around 50% of the regional pipeline – under development in Riyadh, Makkah, Madinah, Diriyah, NEOM, the Red Sea and AMAALA. The scale of development is unprecedented, but equally significant is the increasing diversification of products, from large pilgrimage-focused hotels to luxury resorts, branded residences and upper midscale accommodation, the company added.

With 42,000 rooms in the pipeline, Egypt is the second most active country, with projects in Cairo, the North Coast, the Red Sea and emerging mixed-use destinations. Third is the UAE which, as a comparatively mature market, continues to evolve through destination-led developments, particularly in Dubai, Abu Dhabi and Ras Al Khaimah, where projects such as Wynn Al Marjan Island are further expanding the country’s international appeal.

Hala Matar Choufany, President, Middle East, Africa and South Asia at HVS, said: “The hotel development pipeline across the GCC and North Africa remains one of the most significant globally, reflecting continued investor confidence in the long-term fundamentals of the region’s tourism and hospitality sectors. The region’s investment in hotel expansion underscores not only the scale of development, but also the depth of capital that continues to back the region’s tourism ambitions.”

HVS insight shows that capital is being deployed with greater discipline than before, increasingly favouring mixed-use developments, branded residences and phased delivery models that improve project economics and manage risk more effectively.  Funding models have also evolved, with increasingly diverse capital structures.

“The region’s hotel pipeline is no longer just a story of scale, it’s one of discipline, with capital deployed with far greater intention. But what’s changed the most is how projects are financed. The sector has moved well beyond the traditional mix of developer equity and bank debt. In Saudi Arabia especially, large-scale destination developments are being underpinned by government-backed investment vehicles and strategic public-private partnerships, while developers across the wider region are diversifying revenue streams through branded residences and mixed-use components,” said Hala Matar Choufany.

The 200,000 new rooms will be delivered in phases, hitting the market progressively rather than all at once. Around 44% are currently being built, with much of the remaining supply expected to be handed over in stages through to 2030 and beyond.

Delivery will also vary between markets, with some operating on long-term timelines and others more immediate, according to HVS. In Saudi Arabia, major destination projects are being delivered in phases extending well into the next decade, while the UAE’s delivery pipeline is shorter term, with a significant proportion expected by 2028-2030. In Egypt, the development cycle is spread across several years, particularly in the North Coast, Cairo and Red Sea destinations.

The high-end hotel segment – luxury and upper-upscale properties – continue to represent the biggest share of hotel supply, reflecting strong investor appetite for premium experiences, branded products and integrated resort destinations. At the same time, there is growing activity in the upper midscale segment, particularly in Saudi Arabia, where brands such as Hampton by Hilton, Holiday Inn Express, Fairfield by Marriott and ibis are expanding to support broader tourism objectives and offer more accessible accommodation options.

Hala Matar Choufany added: “The next phase of the region’s hospitality industry will not be defined solely by the number of hotels delivered. Success will increasingly depend on the fundamentals that support long-term performance. Connectivity remains critical, whether through expanded airlift, transport infrastructure or seamless digital access. Equally important is service delivery: as new destinations emerge, investing in talent, operational excellence and guest experience will be essential to ensuring that new supply translates into sustainable demand and attractive investor returns.

“The outlook for the region remains positive, but, as capital becomes more selective and markets more competitive, future winners will be those destinations that combine ambitious development plans with strong execution, connectivity and service excellence. Ultimately, the focus is shifting from simply building hotels to creating sustainable, globally competitive hospitality ecosystems.”

Ali Shahid, CEO of The Bench, organisersof FHS World, said “This data reflects the extraordinary scale of opportunity across the region, and the increasing sophistication of the region’s hospitality investment landscape. At FHS World, investment and real estate will be at the core of the conference agenda, with industry leaders examining where global capital sees opportunity and how investors are recalibrating for returns.” 

FHS World 2026 takes place at Madinat Jumeirah in Dubai, 29 September to 1 October, under the theme ‘Reinvest in our Future’.  See the full agenda here, and discover the growing list of industry-leading speakers here.

-ENDS-

Note to Editors: 

About The Bench 

The Bench has built a legacy as a global curator of opportunity, designing transformative forums and summits that empower the hospitality and travel industries to connect, innovate, and thrive.

With over two decades of expertise, The Bench creates platforms that go beyond transactions to inspire collaboration and drive meaningful change.

Each event brings together government leaders, tourism ministries, global travel associations, leading hospitality brands, hotel owners and investors, airlines, destination developers, and more. From flagship gatherings like FHS World (formerly AHIC) and FHS Saudi Arabia, to FHS Africa (formerly AHIF) and AviaDev, The Bench creates events where ideas spark, relationships deepen, and investments take flight. 

The Bench thrives on fostering dynamic and forward-looking dialogues, uniting industry pioneers to address challenges, seize opportunities, and co-create the future. Each event is crafted to deliver more than just connections – it’s about transforming ideas into action and building a better tomorrow. Discover more at thebench.com.

•Taking it away? Buy any coffee and get a second one of the same, free.
•Dining in? Enjoy bottomless filter coffee all day.

This year’s International Coffee Day is the first since the United Nations General Assembly formally recognised 1 October in March 2026, acknowledging the millions of farming households whose livelihoods depend on coffee.

“Every cup we pour started with one hardworking farmer and their family. They put in the hard yards all year, then we grind a few grams, push a couple buttons, pull a lever or two, draw a little leaf with the milk and take all the compliments, ” said Ryan Godinho, founder of Stomping Grounds. “So have another cup, ask the team where it came from, and give a quiet nod to everyone who got it here. We’ve been at this since 2015, and the best part is still seeing someone who popped in for a quick coffee settle in an hour later, second cup in hand, chatting with our team. That’s the whole idea.”

The coffee is roasted in Dubai by its partners at Specialty Batch, who have been pioneering the UAE’s specialty coffee scene since 2011 and have filled every grinder at Stomping Grounds since day one. The menu runs from its house blends through to rotating single origins and seasonal micro lots.

On the day, the filter brews will rotate through exceptional coffees from Brazil, Kenya, El Salvador and Colombia. Four countries, no passport required.

The baristas are trained, know their stuff and love a coffee chat. Guests can discover a new favourite micro lot or simply get a recommendation based on what they normally drink.

Whether you stick to your usual order, try something new or settle in for a bottomless cup of filter, it’s a good day to drink a little more and find out what you like.

About Stomping Grounds
Tucked away in Jumeirah 1, off the main roads and away from the malls, Stomping Grounds is an escape from the hustle: close enough to the water for a post coffee wander, far enough from the traffic that you can actually hear yourself think. Owner-operated since opening in 2015, it has a warm, rustic vibe, a menu built for people who properly enjoy eating, and an exceptional coffee programme roasted locally by Specialty Batch. It’s pet-friendly, so four-legged regulars are welcome too, and the team are switched on hospo professionals who care about the details, from the first coffee of the morning to the last plate out of the kitchen.

There’s plenty of free parking nearby, which makes life that much easier. Breakfast, lunch, dinner, afternoon tea, a quick cuppa, a laptop session, or one of those “I’ll just pop in for a coffee” visits that somehow turns into brunch. Happens to the best of us.

Terms:
Valid Thursday, 1 October 2026 only, during opening hours. Takeaway: one free coffee per coffee purchased; the free coffee must be the same drink, same size, and
is served on the same visit. Bottomless filter coffee is for dine-in guests only and runs all day with any coffee purchase. Cannot be combined with other offers. While coffee stocks last.

Details
Location: Villa 98, 12D Street (corner of 51st Street), Jumeirah 1, Dubai | Phone: +971 4 344 4451 | Hours: Monday-Thursday: 7:30am to 8pm; Friday-Sunday: 7:30am to 11pm | Instagram: instagram.com/stompinggroundsdxb | Website: stompinggrounds.me