By: Rashid Gargash – Founder of Rashtions

People often assume Rashtions started because I wanted to create a protein snack.

It didn’t.

It started with a much bigger question: could we use the ingredients already available in our region to create nutritious food capable of feeding entire countries and communities?

That question led me on a journey across the UAE, visiting farms, studying our agricultural landscape and learning more about the resources we already have. Time and again, I came back to two ingredients that have sustained this region for generations: dates and milk.

Those ingredients eventually became the foundation of Rashtions – a premium protein truffle made with dates, camel milk and A2 ghee that combines traditional Emirati ingredients with modern nutrition. But the product was never the starting point. It was the outcome of a much broader idea about food innovation.

When people talk about innovation in food, the conversation usually revolves around alternative proteins, artificial intelligence, or entirely new ingredients. Those advances are important, but I believe innovation can also come from looking at familiar ingredients through a different lens.

Across the UAE, we already have ingredients that are naturally nutritious, deeply connected to our heritage and well suited to our environment. Yet they are often overlooked in modern food products in favor of imported alternatives.

That represents an opportunity – not just for entrepreneurs, but for the wider food and hospitality industry.

My earliest prototypes were built in my own kitchen in attempts to create something filling, nutritious and practical. Without access to expensive equipment, I improvised, even modifying a washing machine to perform a task that would normally require laboratory equipment. It was far from perfect, but it allowed me to continue experimenting, learning and improving.

The first product looked nothing like the one consumers know today. It was larger, provided substantial nourishment, and was designed to be handed directly to people who were already holding pots, so it did not have packaging. It could even be heated and eaten as a meal, and it did not taste like emergency food or something heavily preserved.

Later, I refinined the concept through humanitarian nutrition initiatives for children in Africa. When the children ate it, they felt full and this was important to me because the product was not only meant to look nutritious on paper – I wanted it to actually feel like a proper meal.

Eventually, limited funding meant I could no longer produce and distribute the product for free. Rather than abandon the idea, I transformed it into a commercial business so the mission could continue and adapted the product into smaller, easier-to-eat portions that were better suited to different consumers.

That evolution became Rashtions.

Today, the product has become a premium protein truffle, but the original philosophy remains unchanged: use regional ingredients to create practical, nutritious food that fits modern lifestyles.

For me, dates and camel milk were never chosen simply because they are traditional. They are also remarkably functional.

The Khalas Dates we use provide natural carbohydrates for sustained energy, along with fiber and essential minerals. Camel milk offers high-quality protein and naturally contains vitamins and minerals that have made it a valued part of diets across the region for centuries. Combined with wholesome ingredients such as A2 ghee, they create a nutrient-dense snack that delivers natural energy without relying on added sugar, preservatives or artificial sweeteners.

As consumers become increasingly health conscious, they are looking beyond calorie counts. They want recognizable ingredients, clean labels and products that fit into busy lives without compromising on nutrition or taste.

That shift presents an exciting opportunity for the F&B and hospitality industries.

Hotels, cafés and restaurants have always celebrated local flavors through their menus, but there is growing potential to take those same ingredients beyond traditional recipes. Regional ingredients can inspire healthier grab-and-go concepts, functional snacks, premium gifting and contemporary dining experiences that feel both authentic and relevant.

Consumers increasingly value products with a genuine story behind them. They want to understand where ingredients come from, why they were chosen and how they reflect the communities in which they were created.

Hospitality businesses are uniquely positioned to tell those stories.

Using local ingredients is no longer simply about supporting domestic agriculture. It is about creating memorable guest experiences while contributing to more resilient food systems and celebrating the region’s culinary identity.

As the UAE continues positioning itself as a global hub for food innovation, I believe our greatest competitive advantage may already exist within our own agricultural heritage.

Innovation doesn’t always require discovering the next superfood or inventing a revolutionary technology. Sometimes, it begins by recognising the value of what has always been around us and asking a simple question:

How can we make these ingredients relevant for the way people eat today?

For me, that question became Rashtions. But more importantly, it reinforced a belief that extends far beyond one product: the future of food innovation will belong to those who can bridge heritage with modern nutrition, creating food that is not only healthier and more sustainable, but also deeply connected to the places and people it represents.

With the 2026 FIFA World Cup in full swing across 16 cities in the United States, Canada, and Mexico, the tournament has marked a shift in how we experience sport, and how sport experiences us. With 48 nations competing for the first time and millions of fans flooding stadiums from Vancouver to Guadalajara, it is the most connected, most measured, most analyzed cultural event in history. Every cheer, every purchase, every swipe through a stadium app generates data points that paint an unprecedented portrait of fandom itself.

The pitch remains the same 100-meter rectangle it’s always been. Everything else? Unrecognizable. Step inside any of the tournament’s venues and you’ll encounter two stadiums occupying the same physical space. The first is the one your eyes see: 80,000 seats, manicured grass, the roar of nations colliding. The second is an invisible architecture of apps, sensors, and platforms capturing how you move, what you watch, where you linger, and what makes you reach for your wallet.

The Intelligence Layer

Since 2022, FIFA and Globant have worked side by side to transform a fragmented landscape of platforms into a connected ecosystem designed for continuity, performance, growth, and continuous innovation. Key initiatives included building the foundations of FIFA+, enabling unified fan identity through FIFA ID as the backbone of a direct-to-fan strategy, developing the Tournament App as the gateway to live event participation, and scaling global content distribution across competitions.

As the scale and complexity of FIFA’s ecosystem increased, Globant introduced AI Pods, persistent execution units where AI-driven workflows perform the work, guided and supervised by Globant experts, delivering a 20% improvement in efficiency and delivery speed, greater predictability across execution cycles, and full traceability across workflows and decisions. This model enables FIFA to move from fragmented fan interactions to a unified, direct communication channel where every fan becomes identifiable, reachable, and monetizable over time, turning fan engagement into a continuous, data-driven relationship that drives long-term growth.

For leagues, teams, and sponsors, this represents the ability to activate fan data in ways that feel valuable, turning anonymous spectators into known customers with preferences you can actually serve. In our work with LALIGA, Globant’s teams manage 900 terabytes of data across more than 400 digital assets reaching 260 million fans, a scale of operation that would be operationally and financially unfeasible without AI-augmented delivery.

Here’s where things get genuinely interesting: the same platforms transforming how fans experience matches are now reshaping how the matches themselves are played.

Ahead of the World Cup, Mauricio Pochettino, the Argentine tactician charged with resurrecting American soccer on the world stage, selected Globant’s Sportian Performance platform to support the US Men’s National Team’s tactical preparation. The platform brings match data, video, and AI-powered insight into a single workspace, giving coaching staff live, in-match intelligence rather than after-the-fact analysis.

Pochettino isn’t an early adopter taking a flyer on unproven technology. The same coaching intelligence platform is already trusted by all 42 professional clubs of LALIGA and the Belgian Pro League. When one of the most respected coaches in world football builds his in-tournament strategy around your data platform, that tells you where competitive advantage in sport is heading.

From Saudi Arabia to the World: Building Without Legacy

To understand where sports technology is heading, look to Saudi Arabia, which is hosting the AFC Asian Cup 2027 and the FIFA World Cup 2034. The Kingdom is going through a generational infrastructure build-out that offers a preview of what’s possible when you design systems from scratch rather than retrofit them onto creaking legacy architectures. Saudi Arabia’s AI market is projected to reach $16.90 billion by 2032, growing at a 34.3% compound annual growth rate, driven by Vision 2030 and sustained government investment in digital transformation.

The Saudi Pro League serves as a laboratory for what elite competition management looks like when AI is applied properly: intelligent fixture scheduling that balances hundreds of sporting and operational constraints, operational forecasting for stadiums and security, and AI-generated reporting that frees competition staff to focus on strategy rather than paperwork.

Traditional sports technology projects often require large teams, extended timelines, and unpredictable outcomes. Globant has developed a unique delivery model to address this challenge through its AI Pods, subscription-based, AI-native teams where supervised, agent-orchestrated workflows take on work that used to require large traditional project teams. These pods are delivering results up to seven times faster than conventional approaches, drawing on access to more than 140 large language models depending on the use case. Within FIFA partnerships, AI Pods delivered work 20% faster with greater predictability and full visibility into execution. The gains compound: agents execute, experts supervise, and clients receive governed outputs at scale.

So what does any of this mean for someone with tickets to a match?

It means the app on your phone will know when you arrive, guide you to your seat, surface the video highlights you actually want to see, and remember that you prefer your beer cold and your merchandise in medium. It means the sponsors surrounding you, on screens, on surfaces, in the augmented overlays you might see through your phone’s camera, will have paid for access to an audience they can actually measure.

It means the coaching staff of both teams on that pitch will have prepared using AI-powered analysis. And it means the data generated by your presence, your attention and your engagement will feed into systems that make the next tournament, and the one after that, marginally better at understanding what you want.

The 2026 World Cup is a spectacle of athletic excellence. It is also a global test of whether technology can genuinely improve how we experience the things we love. Millions of fans. Billions of data points. This World Cup, we are finding out what connected fandom really means.

For years, offices were judged by location, square footage, design and cost. Those factors still matter, but they are no longer enough. As businesses and employees become more selective about where and how they work, the office is increasingly judged like a hotel, restaurant or members’ club: by the quality of the experience it provides.

This marks an important shift. The office is moving from a property product to a service-led experience.

People no longer ask only whether a workplace looks good. They ask whether it works for them. Was it easy to access? Did the technology function? Was the team responsive? Did it help them focus and make their day easier?

The real value of a workplace lies not only in what it offers, but in how consistently it delivers. A well-designed office creates a strong first impression. Good service is what makes people want to return.

This matters more in a world of hybrid and flexible work. The office is no longer the automatic destination it once was. People can work from home, cafés, hotels or shared spaces, which means workplaces must now earn their presence.

That experience is shaped by small details: the booking process, arrival, cleanliness, privacy, technology and how problems are handled. It is also shaped by human interaction. Remembering someone’s name or making a thoughtful introduction can matter more than another amenity.

Technology improves efficiency, but it cannot create loyalty on its own. People build trust through consistent service and the feeling that their needs matter. A seamless experience looks effortless, but it requires strong systems behind the scenes, and teams with the confidence to respond like people, not scripts.

Design, location and amenities will continue to matter. But as these become expected, service will become the true point of difference. The workplaces that succeed are the ones that best understand the people using them.

The future of the office is not about creating more space. It is about delivering a better experience.

By Dr Ryan Copeland, Regional Medical Director, Middle East, International SOS

Peak summer travel has become one of the most demanding periods for professionals, executives, and frontline employees across industries. Whether your organization operates in aviation, hospitality, logistics, retail, or corporate services, the season brings intensified workloads, higher customer expectations, and increased environmental stressors. Protecting employee wellbeing isn’t just a moral imperative – it’s a strategic business priority that directly influences performance, customer satisfaction, and long-term organizational resilience.

The Business Case for Prioritizing Wellbeing

Employee wellbeing during peak travel season is strongly correlated with operational reliability. Heat exposure, disrupted sleep patterns, crowded environments, and elevated stress levels can reduce cognitive performance by up to 20–30%, impacting decision making, safety, and productivity. For businesses, this translates into:

•            Operational delays

•            Higher error rates

•            Increased absenteeism

•            Lower customer satisfaction scores

•            Reduced employee engagement

Protecting wellbeing isn’t a “soft” initiative – it’s a risk management strategy that safeguards revenue, brand reputation, and workforce stability.

Key Summer Stressors Affecting the Workforce

• Extreme heat exposure: Outdoor teams, airport staff, drivers, and hospitality workers face prolonged heat, increasing risk of dehydration and heat related illness.

• High passenger and customer volumes: More interactions, more complaints, and more pressure on service teams.

• Irregular schedules: Shift workers and traveling professionals often experience disrupted sleep and circadian misalignment.

• Travel fatigue: Executives and mobile employees face long transit times, crowded terminals, and reduced recovery windows.

• Environmental irritants: Sun exposure, poor air quality, and humidity can worsen respiratory conditions and fatigue.

These factors compound, creating a unique seasonal strain that businesses must proactively address.

Strategic Measures to Protect Employee Wellbeing

Below are targeted, business aligned strategies that support workforce health and performance during peak summer travel.

1. Heat Safety Protocols

Implement structured cooling breaks, shaded rest areas, and hydration stations. Equip teams with breathable uniforms and ensure managers monitor heat index levels daily.

2. Smart Scheduling

Use data driven scheduling to reduce consecutive long shifts, limit overnight rotations, and build in recovery periods. Predictive staffing models help prevent burnout and absenteeism.

3. Travel Health Guidance

Offer employees practical guidance on hydration, sleep hygiene, sun protection, and nutrition during travel. Encourage them to avoid heavy meals before flights and maintain consistent sleep routines.

4. Workload Redistribution

Balance staffing across departments to avoid bottlenecks. Temporary cross training can reduce pressure on overstretched teams.

5. Mental Health Support

Provide access to short form counselling, digital wellbeing tools, and stress management resources. Normalize micro breaks and encourage leaders to model healthy behaviours.

6. Environmental Controls

Optimize indoor air quality, adjust cooling systems, and ensure proper ventilation in high traffic areas.

The Leadership Imperative

Executives and managers play a pivotal role in shaping a culture that values wellbeing. During peak travel season, leadership should:

• Communicate expectations clearly and early

• Reinforce safety protocols

• Encourage employees to report fatigue or heat stress

• Celebrate small wins to maintain morale

• Monitor performance metrics for signs of strain

A proactive leadership stance reduces risk and strengthens organizational trust.

Supporting Traveling Employees

Many businesses rely on employees who travel extensively during summer – sales teams, consultants, medical staff, and operational leaders. Protecting their wellbeing requires:

• Flexible travel policies that allow for rest periods

• Access to telehealth for quick medical support

• Guidelines for safe hydration and sun exposure

• Encouragement to use airport lounges or quiet zones

• Clear expectations around after-hours communication

These measures help maintain cognitive sharpness, reduce fatigue, and support sustained performance.

Building a Resilient Workforce

Organizations that invest in wellbeing during peak summer travel see measurable returns:

• Higher productivity

• Lower turnover

• Stronger customer satisfaction

• Reduced medical claims

• Improved brand reputation

Wellbeing is not a seasonal initiative; it’s a year-round business strategy. But summer demands heightened attention due to environmental and operational pressures.

Final Thought

Peak summer travel is a high stakes period for businesses. Protecting employee wellbeing isn’t just compassionate; it’s commercially smart. By implementing structured safety measures, supporting mental and physical health, and empowering leaders to prioritize wellbeing, organizations can navigate the season with resilience, efficiency, and confidence.

Qatar’s hospitality sector is entering a new phase of maturity. Across Doha, Lusail, West Bay, and The Pearl, luxury hospitality developments are no longer competing purely through architecture or visual grandeur, but through experience, comfort, operational performance, and long-term spatial quality.

As hospitality expectations continue evolving, upholstery and soft furnishing systems have become far more than decorative finishes. They are now playing a critical role in defining how guests physically experience luxury environments daily.

In many projects, upholstery is still approached primarily from an aesthetic perspective. However, within Qatar’s hospitality environment, material performance is equally as important as appearance. Hotels across the region operate under demanding conditions involving continuous air conditioning cycles, high occupancy turnover, UV exposure, and constant operational wear. Materials that appear visually impressive during handover can deteriorate quickly if they are not engineered specifically for the realities of the GCC climate.

This is where the industry is beginning to shift.

Architects, consultants, and hospitality operators are increasingly looking beyond colour palettes and texture selections toward performance-led specification strategies that support operational longevity, maintenance efficiency, guest comfort, and brand consistency over time.

For public areas, lounges, and high-traffic hospitality zones, upholstery must withstand continuous use without compromising appearance or comfort. Guest suites and premium rooms require softer tactile environments combined with shading systems that contribute to privacy, glare reduction, thermal comfort, and acoustic softness. Outdoor hospitality spaces introduce even greater complexity, demanding UV-stabilized, weather-resistant, and breathable materials capable of maintaining performance under aggressive environmental conditions.

At the same time, Qatar’s hospitality market is witnessing a noticeable shift toward warmer and more human-centric interior environments. Designers are moving away from colder minimalist aesthetics and introducing layered textures, softer finishes, and more tactile materiality that creates emotional connection and sensory comfort for guests.

This evolution is also changing how hospitality projects are approached operationally.

The most successful projects today are not driven by product selection alone, but by early technical collaboration between architects, consultants, interior designers, and specialized fit-out and upholstery experts who understand both design intent and long-term material behaviour within the region.

Early involvement allows projects to properly address critical considerations such as durability, flame retardancy, acoustic performance, foam retention, stitching detailing, UV stability, and maintenance planning before procurement stages begin. This significantly reduces long-term operational issues while protecting the integrity of the design vision.

There is also growing recognition within Qatar’s hospitality sector that localized manufacturing and technical execution provide major advantages for large-scale developments. Greater control over fabrication quality, lead times, detailing, mock-ups, and installation coordination is becoming increasingly important as hospitality projects accelerate in complexity and delivery expectations.

Luxury hospitality is ultimately measured by how a space performs long after opening day.

The projects that will continue defining Qatar’s hospitality future are those that successfully combine design ambition with technical performance, operational resilience, and guest-centred comfort, creating environments that not only look exceptional, but continue performing at the highest level for years to come.

By Twinkle Aswani

Dark chocolate, particularly varieties with a high cocoa content, contains naturally occurring antioxidants known as flavonoids, which have been associated with supporting heart health and overall wellbeing when enjoyed in moderation as part of a healthy diet. As consumers become more conscious about what they eat, there is a growing appreciation for premium chocolate made with quality ingredients, thoughtful sourcing, and authentic craftsmanship.

For chefs, chocolate represents far more than sweetness. It is an ingredient that tells stories, evokes memories, and creates emotional connections through food. Whether paired with fruits, nuts, spices, or floral notes, chocolate continues to evolve as a versatile ingredient that bridges tradition with innovation.

Reflecting on chocolate’s cultural significance and timeless appeal he shares to us that chocolate to him has always felt like a universal language, in every country I have cooked in, and every kitchen I have worked in, chocolate carries a different story.

In Switzerland, where Mövenpick’s heritage began, it is precision and craft, generations of chocolatiers perfecting the art of conching to create that unmistakable smoothness. In India, where I grew up, it is often layered into celebrations, folded into sweets during festivals or given as a gesture of warmth between families.

In the Middle East, I have seen it paired with dates, pistachios and rosewater, a beautiful meeting point between two very different culinary worlds.

What draws me to chocolate as a chef is that it is never just an ingredient. It is a memory. A single bite can carry someone back to a childhood kitchen, a festival table, or a gift shared between family. That is the magic of it. Chocolate holds onto emotion the way few other ingredients can.

At Rohini, our approach to dessert follows the same philosophy that shapes the rest of our menu, honouring Indian heritage while leaving room for creativity and surprise. Chocolate gives us a wonderful canvas for that, a familiar ingredient that can still hold onto the flavours and memories closest to home.

Our Rasmalai with rose and white chocolate cream is nostalgic with a European touch, our Warm Chocolate Brownie with Kulfi pairs nutty chocolate with hazelnut kulfi and chocolate sauce, and our Chocolate Coated Pistachio Kulfi with a dash of rose rounds it off, three small stories about where chocolate can take you.

For Chocolate Day, my hope is that people slow down and taste with curiosity. Ask where the cacao came from, how it was made, who it might have passed through before reaching the plate. Every bar and every bonbon carries a journey, farmers, roasters, chocolatiers, chefs, each adding their own chapter.

That, to me, is the real joy of chocolate. It connects people across cultures and generations, one bite at a time.”

This World Chocolate Day, the celebration is not about giving up indulgence—it is about redefining it. Choosing quality over quantity, appreciating the journey from cacao bean to dessert, and savouring each bite mindfully allows chocolate to become part of a more balanced and wellness-focused lifestyle.

After all, the healthiest indulgence is often one that is enjoyed slowly, shared with others, and remembered long after the last bite!

By Twinkle Aswani, Editorial Division, Integrator Media

There is a reason why travellers continue to connect emotionally with island destinations long after a holiday ends. Perhaps it is the feeling of freedom and tranquil escape, where solitude gently intertwines with one’s own thoughts. Or perhaps it is the destination itself; the stillness, the sanctuary, and the profound sensation of being surrounded by crystal-blue waters, moving to a naturally slower rhythm in ways modern city life can no longer accommodate.

Into The Deep

Beyond their visual beauty and coastal landscapes, island destinations leave a lasting impression because they offer something deeper than scenery. They create sensory experiences that subtly influence pace, behaviour, and perception. In destinations such as the Maldives, there exists a unique relationship between personal wellbeing, ocean environments, and hospitality. Together, they shape journeys that become deeply personal, transforming destinations into immersive experiences that remain present long after the moment has passed.

Beneath the surface of the Maldivian way of life lies a reality seldom brought into focus. The turquoise waters that surround the islands are not simply picturesque backdrops for luxury resorts; they are living ecosystems that support the very foundations of island hospitality. Coral reefs serve as natural infrastructure, shaping the underwater landscape, protecting shorelines, supporting marine biodiversity, and influencing the conditions that define the guest experience.

Across the Maldives, reef ecosystems quietly determine much of what visitors associate with island living. The calmness of sheltered lagoons, the clarity of the water, the abundance of marine life, and even the soothing sounds of shallow waves moving across reef formations are all connected to the health of these underwater environments. Much of what travellers perceive as tranquillity is, in reality, the product of living ecosystems working continuously beneath the surface.

Seeing The Unseen

For hospitality groups such as Sun Siyam, whose portfolio spans some of the Indian Ocean’s most ecologically immersive destinations, the relationship between hospitality and marine ecosystems extends far beyond conventional sustainability narratives. Here, the philosophy reaches beyond architecture and service. It is about understanding that every island experience exists within a broader ecological framework. Coral reefs, lagoons, and shoreline environments are not simply features surrounding a resort; they are integral to the destination itself, influencing its identity, heritage, and long-term resilience.

Each element within the landscape quietly shapes the rhythm of the guest experience, influencing traveller psychology, experiential value, and the wider sense of place. This relationship is increasingly reflected through conservation initiatives that invite guests to become active participants in protecting the environments they have come to enjoy.

At Sun Siyam Olhuveli, the recently introduced Adopt-A-Coral Frame programme allows guests to contribute directly to reef restoration efforts by attaching healthy coral fragments onto specially designed frames before placing them within the resort’s coral garden. Participants receive updates on the growth of their adopted coral, creating a lasting connection to the destination that extends well beyond their stay.

Sun Siyam’s commitment to reef development also extends into more innovative marine projects. At Siyam World, a former Maldivian tuna freighter has been intentionally transformed into Noonu Atoll’s newest shipwreck dive site and future artificial reef. Once used to transport tuna across the Maldivian archipelago, the vessel now begins a second life beneath the ocean surface as a living marine habitat.

Already attracting reef sharks, rays, turtles, schools of jackfish, and countless reef fish species, the wreck demonstrates how carefully managed interventions can create new opportunities for marine biodiversity while enhancing destination experiences. Through Siyam World’s newly launched Wreck to Reef initiative under the Sun Siyam Cares platform, coral fragments are being cultivated directly onto the vessel, gradually transforming the structure into a thriving underwater ecosystem.

The project illustrates a powerful shift in how hospitality can engage with conservation. Rather than simply protecting existing environments, resorts can also contribute to creating new habitats that support marine life, expand reef ecosystems, and strengthen environmental resilience for future generations.

Through programmes such as these, environmental stewardship becomes more than a corporate responsibility. It becomes a shared relationship between traveller and destination, where every coral planted, every reef monitored, and every conservation effort contributes to the long-term health of the ecosystems that support both marine life and island hospitality.

Symphony In Simplicity

Coral reefs play a far greater role than simply supporting the economic infrastructure of island destinations. They form the ecological foundation that sustains marine biodiversity, coastal protection, and the environmental character of the islands themselves. Recognising this, Sun Siyam incorporates marine conservation into a hospitality approach that moves beyond passive observation of nature and towards active engagement.

This reflects a broader evolution within luxury travel. Today’s travellers increasingly seek experiences that offer purpose alongside relaxation. They are drawn not only to beautiful destinations but also to opportunities for meaningful connection. Marine education sessions, guided reef explorations, coral restoration initiatives, and conservation-led experiences provide visitors with a deeper understanding of the ecosystems that sustain island life while fostering a greater appreciation for the natural world.

Luxury island hospitality has traditionally been defined by panoramic ocean views, expansive villas, private pools, architectural grandeur, and world-class dining. While these elements remain important, guest expectations are evolving. Increasingly, travellers are seeking experiences that feel authentic, emotionally enriching, and connected to the destination itself.

It is within this shift that island hospitality takes on a more integrated identity. Across Sun Siyam’s destinations, guests are offered opportunities to reconnect with nature and with themselves, rediscovering a slower pace of life shaped by the rhythms of the ocean. Encounters with reef sharks, manta rays, vibrant coral formations, and thriving marine ecosystems create moments of wonder that cannot be replicated through design alone. For brands such as Sun Siyam, this creates a more layered definition of luxury. One where value is measured not solely by exclusivity or physical space, but by the depth of immersion offered within the surrounding natural environment.

Across Sun Siyam’s island portfolio in the Maldives and Sri Lanka, reef ecosystems function as an underlying environmental framework that directly influences how each resort is experienced and structured. The natural depth of lagoons, coral formations, currents, and tidal patterns subtly shape spatial planning, from the positioning of overwater villas to the placement of dining venues, wellness spaces, and marine activity zones.

Yet these ecosystems are not merely accommodated; they are actively nurtured. Through coral propagation projects, reef restoration programmes, marine education initiatives, and environmental conservation efforts under the Sun Siyam Cares platform, the group continues to invest in the health and resilience of the environments that define its destinations.

The result is a form of island hospitality where ecological preservation, guest experience, and resort operations function as a continuous system. Guests move through environments shaped equally by nature and thoughtful design, experiencing destinations where the reef is not simply part of the view but part of the story itself. In doing so, they become more than spectators of the natural world. They become participants in its future.

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.

The most consequential changes in business rarely announce themselves. They accumulate quietly in procurement decisions, in vendor reviews, and in sourcing conversations held far from the shop floor. What is happening inside UAE retail supply chains at the moment is exactly that kind of change. In the past, retailers across all formats built their vendor lists around established global suppliers who could deliver volume, compliance maturity, and operational consistency at scale. Local producers, by contrast, sometimes struggled to meet the benchmarks that major buyers required: reliable cold chain infrastructure, internationally recognised food safety certification, and the capacity to scale supply without compromising on delivery windows.

That gap has narrowed considerably, and the timing matters. Investment in UAE logistics infrastructure, including temperature-controlled warehousing, last-mile refrigerated delivery, and the development of alternative trade corridors, such as the Oman-UAE Green Corridor and the east coast ports of Khorfakkan and Fujairah, has given domestic suppliers a credible and sustainable path to retail shelves that simply did not exist half a decade ago.

The impact is most visible at retailers who made early commitments to domestic sourcing. For instance, Organic Foods and Cafe, which works with over 400 vendor partners across local and global supply chains, has tracked the evolution closely. Over the past four years, the composition of its vendor list has shifted meaningfully, with a clear move toward sourcing from closer geographies. This has improved product availability, reduced transit times, and meaningfully lowered the carbon footprint across key categories. The transitions have been most pronounced in beverages, fresh produce, and dairy, categories where domestic producers have invested seriously in quality and consistency. The products now earning space on shelves reflect genuine operational maturity, not simply a preference for local origin. Organic eggs from Risha Farms in Fujairah and fresh organic milk from Organiliciouz in Sharjah, both now stocked consistently, represent a generation of domestic suppliers that would not have met major retailer requirements a few years ago. Alongside them, homegrown brands, including ME Kombucha, Pure Harvest, Humantra, Nothing Silly, and Shake Your Plants, are finding sustained footing in channels that once defaulted to international names as a matter of course.

The broader retail sector is also responding. The Make it in the Emirates initiative, a government-led effort to boost domestic manufacturing and industrial investment initiative, has added meaningful policy weight to what was already becoming commercial common sense, with approved vendor lists across the industry being reviewed through a lens of supply chain resilience rather than simple cost optimisation. That recalibration has been sharpened further by recent events. Retailers who have already embedded local sourcing into their models have proved markedly better positioned to absorb the shock. Alternative freight channels were activated where necessary, but the businesses least exposed were those that had built domestic supplier relationships before disruption made it urgent.

Of course, challenges still remain. The shortage of organically certified local producers is a persistent gap, and the expectation from retailers has not softened, with domestic suppliers held to the same delivery, safety, and scalability standards as their international counterparts. But the pipeline of producers meeting that bar is growing, and the commercial argument has become difficult to dismiss. Faster turnaround, extended shelf life on domestic fresh goods, and meaningful resilience against freight volatility now outweigh the scale advantages that international suppliers once held unchallenged.

The restructuring of UAE retail around homegrown brands was already underway but the current geopolitical situation has expedited it to a new level. It is now being driven by hard commercial experience, enabled by maturing infrastructure, and supported by national policy. And the businesses that recognise it for what it is – a fundamental supply chain shift, not a sourcing trend – will be the ones who shape what UAE retail looks like in the decade ahead.

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.