The Edit
Honest takes, industry insights, and voices from across the GCC hospitality scene — from banking support to wellness, professional advice, and thought leadership.
TikTok Introduces 'Must Eat' It's New Restaurant Guide In Select US Cities
Its new Must Eat guide is only available in selected US cities for now. But bringing food videos, restaurant recommendations and bookings into one place could mean something bigger for hospitality.TikTok has spent years making people hungry. Now, it wants to help them choose where to eat.The platform has launched Must Eat, a restaurant guide built into TikTok covering New York City, Los Angeles and the San Francisco Bay Area. With no separate app to download, users can browse recommendations, with filters for cuisine, price, score and location, plus reservations through OpenTable at selected restaurants all without leaving TikTok.Think of the journey: see the dish, check the restaurant, book the table. All inside the app.For anyone running a restaurant, that’s worth watching.The guide draws on more than 40 million posts, reviews and comments, with two categories: Everyday Eats for casual favourites and Elevated Dining for special occasions. TikTok says independent restaurants and local specialities take priority, and venues cannot pay to be featured.What makes this interesting is how close it brings content to a customer’s decision. A video might catch someone’s attention, but practical details and an available table could turn that interest into an actual visit.A neighbourhood restaurant with a memorable dish and enthusiastic regulars could find a new audience. A beautifully filmed venue could attract more enquiries. Whether either gains lasting business will depend on what happens when guests arrive.As of 4 November, there’s no announced UAE launch in the material reviewed. However, if Must Eat does come here, it's worth contemplating how its booking partners and operating model could differ from those in the US.Still, restaurants don’t need to wait for an announcement to get the basics right.Make sure people can find the correct branch, see current prices and understand how to book.Show what a visit actually looks like: the food, the atmosphere, the portions and the people behind it. Give prospective guests enough information to decide whether your restaurant suits their evening.And think beyond the video. If one dish suddenly brings people through the door, can the kitchen keep up? Does the host team know what guests are asking for? Is the experience they’ve seen online the one they’ll receive?Creator partnerships also need realistic expectations. TikTok’s no-paid-inclusion policy means a marketing agency or influencer shouldn’t be promising a guaranteed place in the guide.For UAE hospitality, the strategy behind Must Eat is worth watching because it could make social media a more direct source of bookings. The useful measure will be how many guests arrive, what they spend and whether they return.A full restaurant is encouraging. A guest who comes back after the hype has passed is better.
STAFF ONLY: Radisson Is Making Hotel Back-of-House Cool
From service lifts to laundry rooms, Radisson Hotels is turning the spaces guests rarely see into stages for Dubai's creative talent. And we think it's a pretty smart move.Dubai's hotels are no strangers to creative activations, but every so often, an idea comes along that feels genuinely different. And we’re here for it.Radisson Hotels has launched STAFF ONLY, a new monthly cultural series taking live music and creative performances into the parts of its hotels that guests would normally never see.We're talking kitchens, laundry rooms, service corridors and goods lifts. The places where hotel teams spend their working days, but which rarely get much attention outside the industry.Created in partnership with Dubai Audio, STAFF ONLY turns these everyday working spaces into intimate venues for the UAE's homegrown musicians, artists and creative personalities.No traditional stage. No ballroom. No polished hotel event setup. Just talented people performing in unexpected places.From the service lift to the spotlightThe series kicked off on 8 October at Radisson Blu Hotel, Dubai Waterfront, with Sudanese artist AKA Keyz taking centre stage for the first episode, The Service Lift.A third-culture kid whose music draws on hip-hop, lyrical flow and storytelling, AKA Keyz represents a generation of creatives whose identities have been shaped by multiple cultures and experiences. It's a particularly relevant choice for Dubai, a city where so many young people have grown up between cultures, creating their own identities, communities and creative scenes.By tapping into this talent, Radisson is doing more than putting on a performance. It's connecting with a generation that has its own relationship with the city, its culture and the brands it chooses to engage with. Each monthly session will feature a different artist and secret location, with drinks, bites and a short after-party. Events are open to the public through registration, with performances also shared online.Why we think this is cleverDubai's hospitality industry isn't short of activations. There are launches, brunches, collaborations and entertainment programmes happening every week. But plenty of them look and feel remarkably similar.What makes STAFF ONLY interesting is that Radisson isn't trying to create another flashy guest experience. Instead, it's taking something its hotels already have, their back-of-house spaces, and finding a completely different way to tell a story.It also gives the group an opportunity to engage younger, culturally connected audiences and build relevance beyond the traditional hotel experience. And in a city where brands are constantly competing for attention, that's no small thing.It's not just about the guestsHere's another reason we like this idea: employer branding.Hotels spend considerable time and money attracting young talent, particularly hospitality professionals who want to work for businesses that feel creative, progressive and connected to their communities.Yet employer branding often gets reduced to recruitment campaigns, corporate values and the occasional team appreciation post on LinkedIn. STAFF ONLY takes a different approach.By celebrating the spaces where hotel employees work and inviting local creatives into them, Radisson has an opportunity to bring some personality to the operational side of hospitality. It's also the kind of initiative employees can feel part of and be proud to share.Of course, one activation won't transform workplace culture overnight. But ideas like this can influence how a brand is perceived, both by guests and potential employees.More of this, pleaseSTAFF ONLY is a clever example of how a hotel group can support the UAE's independent creative community while creating original content that feels authentic rather than overly produced. We're interested to see where it goes next.Because sometimes, making a hotel brand more interesting doesn't require another restaurant opening, celebrity collaboration or multimillion-dirham refurbishment.Sometimes it just takes a good idea, a talented local artist and a service lift.Watch STAFF ONLY Episode 01 and follow upcoming sessions via @radissonhotels.
Shore Things: The UAE’s Next Wave of Beach Clubs
Restaurant groups are expanding from dining rooms into beach destinations built around food, leisure and entertainment. Across the UAE, new projects range from a reopened Ghantoot venue to launches planned for 2027.Cala 399 is already open; the other venues below remain planned or awaiting confirmed launch details.Cala 399 The former Blue Marlin Ibiza UAE site reopened as Cala 399 on 31 October 2026. Named after the exit used to reach it, the Ghantoot venue will become the permanent home of Ollie Daze, with events every Saturday and Sunday.Yoga, breathwork, watersports and creative workshops are planned alongside resident DJs. Children and pets are welcome; announced day passes are AED 200 on Saturdays and AED 150 on Sundays. LPM-Sur-Mer LPM’s first dedicated beachfront concept is scheduled to begin opening at Jumeirah Beach Hotel in November 2026. LPM-Sur-Mer will combine dining spaces, a lounge and a beach experience, with recipes developed specifically for the new venue.There’s a private pétanque court, too, alongside plans for music, wellness and family programming. The launch will happen in stages, with further spaces and experiences introduced after the initial opening.Cipriani LidoCipriani Group and Fundamental Hospitality are bringing the first Cipriani Lido in the UAE to J1 Beach in 2027.Plans include a restaurant, private dining rooms, terrace, Bellini Bar and Lounge, a Socialista-inspired Living Room and a private beach with cabanas and sunbeds.ZUHHA ZUHHA Beach Club is planned for ZUHHA Island by Zaya in Dubai’s World Islands, from the group behind Abu Dhabi’s Nurai Island.Plans include access for day visitors and resort guests, beachside dining and a design inspired by Arabic arches and Emirati fabrics.The wider resort has been reported as targeting late 2026.Wynn Al Marjan IslandWynn Al Marjan Island is scheduled to open in 2027, with a beach club forming part of the wider resort.The resort has unveiled a completed 550-metre beachfront, lagoon and offshore reef. Plans include separate Resort, Adult and Enclave beach areas, cabanas and private bungalows.The beach club’s concept and access details have yet to be announced. The wider resort plans 22 restaurants, lounges and bars.ISBA by BagatelleDeveloped with 7 Management, ISBA by Bagatelle will bring French-Mediterranean dining and entertainment to Palm West Beach.The planned all-day venue combines sharing plates and a bar programme with live music and DJs.7 Management currently lists ISBA as opening soon, no launch date yet.Zuma Beach HouseZuma’s official website now puts its Dubai beach opening in 2027. Zuma Beach House will occupy a double-front beach plot in Jumeirah 1, overlooking Port de La Mer marina.Announced plans include a pool, daybeds, private beach, sea-facing lounge and Japanese dining. Final menus, opening hours and booking details are still to come.For operators, these projects extend restaurant brands into all-day destinations, with beach access, programming and entertainment supporting the dining offer.
NAC brings a taste of Mayfair to Marsa Boulevard
London’s North Audley Cantine takes its bistro sensibility to Dubai Creek, with exclusive menu additions and comfort food worth planning an evening around.Photo Credits: halalfooddiary | Instagram NAC’s Marsa Boulevard pop-up gives diners familiar with the London-born restaurant a fresh reason to return: exclusive dishes served against the backdrop of Dubai Creek. Part of the destination’s third-season line-up, it brings a recognisable bistro name to a waterfront increasingly shaped by its dining offer.For anyone deciding where to eat, the appeal is straightforward. From Mayfair to Dubai CreekShort for North Audley Cantine, NAC has its London home on North Audley Street in Mayfair. The French bistro’s whitewashed brickwork and banquette seating establish an informal setting, while the menu takes a broader view of what belongs on the table.Popcorn chicken with spicy mayonnaise, rigatoni alla vodka and a truffle burger sit within the London offering. That willingness to move between cuisines helps explain NAC’s positioning: familiar food with enough variety to accommodate a table whose tastes rarely align.With an existing Dubai restaurant at H Residence in Al Safa, NAC already has a local foothold. Marsa Boulevard offers a different occasion, pairing the brand’s comfort-food approach with a seasonal Creekside setting.What to OrderThe Marsa Boulevard menu includes exclusive items unavailable at other NAC locations, giving regulars a reason to look beyond their established favourites.Chicken Tubetti Pasta (AED 98) is among the mains on offer.Beef Tacos (AED 65) suit those who prefer to build their meal around several dishes. For burger devotees, Wagyu Truffle Burger (AED 105) is the natural choice. The combination favours diners who enjoy richer flavours, with truffle.Dessert options include Brownie Caramel with Ice Cream (AED 85).Make an Evening of itNAC’s pop-up sits within Marsa Boulevard in Al Kheeran, near Dubai Festival City Mall, combining its bistro menu with a seasonal waterfront setting. Marsa Boulevard also offers coffee and dessert stops before or after dinner. Coffee enthusiasts can explore For a While Coffee or Lune, while Home Bakery and Brooki offer options for a separate dessert stop. Loewe and Le Labo pop-ups add a fun stop for fashion lovers, with art installations adding interest to a walk along the water.For current menu and visiting updates, follow @nacdubai and @marsaboulevard.
The Gulf Bar Show is Getting Down to Business
Ahead of its Dubai return, co-founder Hugo Goncalves talks regional talent, useful connections and ideas worth taking back to the bar with STACK.Gulf Bar Show returns to Dubai with a focus on practical learning, regional talent and connections between bar teams, operators and suppliers.Returning to Madinat Jumeirah Conference & Events Centre on 30 November and 1 December 2026, the show brings bartenders, operators, hotel groups, brands and distributors into the same room. Co-founder Hugo Goncalves describes it as the meeting point the regional scene had been missing, with education and professional connections central to its purpose.The First Edition: 2025 The first edition, held on 7 and 8 April 2025, drew more than 3,000 attendees and 115 exhibitors, according to the organisers. “People didn’t come for a party but for substance,” he says of the first edition. His takeaway was industry professionals with an appetite for education, access to the right people and greater recognition for the regional industry. Giving Regional Talent the FloorFor Goncalves, the GCC’s bar teams deserve more attention. He believes their work does not always receive the international recognition it merits; at the show, regional talent will appear on stage and behind the bars alongside international names.The programme combines panels, masterclasses, workshops and guided tastings, with discussions on the MENA market and regional talent development.Arrive with a question“We’re focused on making the show more useful, not just bigger,” says Goncalves. A new GBS app lets visitors plan ahead and book sessions before arriving.His advice for a one-day visit is straightforward: reserve a guided tasting and a talk, then approach the floor knowing whom you want to meet, what you want to taste and which problem you want to solve. Leave some room for chance encounters, too.The Work After the ShowGoncalves sees the potential returns as practical skills, fresh thinking on menus and service, and relationships that remain useful throughout the year. Brands can explore exhibiting or partnerships, while venues can get involved through guest shifts and city activations.He recommends bringing colleagues who can make decisions and follow up promptly, so supplier contacts, skills and service ideas can be put to use.Plan your VisitGulf Bar Show takes place on 30 November and 1 December 2026, from noon to 9pm daily, at Madinat Jumeirah Conference & Events Centre, Dubai. One-day Essential and two-day Explorer passes are available through Platinumlist, with tickets currently advertised from AED 195. Download the GBS app to register for seminars and tastings. Entry is for ages 21 and over; bring valid government-issued ID.
99 Sushi relocates to Dubai Creek Harbour with a larger bar and terrace
The Japanese restaurant has a new Dubai home, bringing contemporary Japanese dining, a larger bar and lounge, and a terrace with plenty of reasons to linger.99 Sushi Bar & Restaurant relocated to Address Dubai Creek Harbour on 26 October. The new Dubai restaurant combines contemporary Japanese cooking with a larger bar and lounge and an outdoor terrace.The bar and lounge remain the highlight at this location, giving guests somewhere to begin with a drink or continue the conversation after dinner. A Taste of What’s to ComeFounded in Madrid in 2005, 99 Sushi has built its identity around contemporary Japanese cooking, premium produce and carefully judged combinations. The menu centres on contemporary Japanese cooking, with sushi, seafood and Wagyu dishes alongside the restaurant’s signature red-miso black cod.For regulars, the appeal lies in revisiting familiar signatures; for newcomers, the menu offers a useful introduction to 99 Sushi’s approach to premium ingredients and inventive combinations.There, Alaskan King Crab Gunkan and Lobster Maki sit alongside Capumiso, a fermented-soy soup finished with truffle and tofu foam. The black cod, gratinated with red miso, shows the warmer, richer side of the kitchen.There is plenty beyond seafood, too. A8 Wagyu gyozas continue that interplay of richness and freshness, pairing the beef with truffle and a bright lift of yuzu-pickled apple.The Omakase Business Lunch is available Monday to Friday, from noon to 2.15pm, excluding public holidays. It includes hosomaki, Kobe Edamame, Capumiso Soup and Wagyu Gyozas, followed by maki, nigiri and the signature black cod. Mochi and coffee complete the meal. Together, they serve an appealing avenue for diners who enjoy Japanese technique with a little indulgence, and for tables that like to move between sushi and cooked plates.Group culinary director Thinus van der Westhuizen oversees culinary strategy across the international portfolio, bringing experience from 99 Sushi’s Abu Dhabi restaurant. A terrace at Creek HarbourOutside, the terrace introduces a different pace, with views and an open-air setting that should lend themselves to early-evening catch-ups and leisurely dinners. For guests who choose a restaurant partly for the atmosphere, it gives the Creek Harbour address an appeal of its own.The team is also exploring a Dubai version of Afterlight, its Monaco concept pairing drinks and bites around sunset. A Dubai launch has not been confirmed. Why the Opening MattersFor Dubai Creek Harbour residents, the opening brings an established Japanese dining name into the neighbourhood. For guests coming from elsewhere in the city, the combination of dining room, lounge and terrace offers several ways to enjoy the address, whether the plan is an occasion dinner or a sociable evening with friends.The interest will be in how 99 Sushi balances those different moods while keeping the kitchen at the centre of the experience. If its wider identity is anything to go by, Creek Harbour can expect Japanese dining with an appetite for good ingredients, a little creativity and evenings that need not end with dessert.The details: 99 Sushi Bar & Restaurant, Address Dubai Creek Harbour.
Mercury Rooftop returns for a new season above Jumeirah
Skyline views, inventive cocktails and late-night dining set the scene for the new season at Four Seasons Resort Dubai at Jumeirah Beach.Mercury Rooftop is back for a new season at Four Seasons Resort Dubai at Jumeirah Beach. With the Dubai skyline on one side and the Arabian Gulf on the other, the setting lends itself to an evening that starts over cocktails and stretches into late-night dining.That sense of occasion carries through to the cocktails. Mercury’s Cosmic Heat gives the spicy margarita a Mercury twist, bringing Don Julio Blanco together with yuzu, kiwi and bell pepper.The food gives guests a reason to stay beyond a first drink. A5 Wagyu tataki comes with pepper salsa and ponzu, while popcorn shrimp with spicy yuzu mayonnaise suits a table sharing bites between rounds. For those settling in for the evening, the Mercury Grand Platter brings together a chef’s selection of 30 pieces of nigiri, sashimi and maki.Dessert keeps things intriguing. The Mercury Smoky Cherry Cigar combines smoky dark chocolate ice cream with cherry compote and caramelized cocoa nib, while the signature strawberry sorbet and burrata ice cream pairs fruit and creaminess with crispy brioche. How the Season BeganThe season opened on Friday 30 October 2026 with a party that began at 10pm. Double Touch, the duo of classical pianist and composer Van-Anh Nguyen and DJ, drummer and producer Mark Olsen, brought live piano and percussion together with electronic production, moving between organic, Latin, Afro and melodic house.Egyptian DJ and producer Hot Oasis added organic and Afro house shaped by Arabic instrumentation and influences from South Sinai and Dahab. Percussionist Daneel Sayegh completed the opening-night line-up, bringing a performance background spanning the London Olympics, AlUla and the Pyramids of Egypt.Open daily from 6pm to 3am, Mercury Rooftop makes an easy case for letting a drink turn into dinner. Come for the views over Jumeirah, then leave time for a shared platter or an unexpected dessert as the evening unfolds.
Farmhouse by Syrco reopens with a chef’s table and wine bar
The refreshed Al Wadi Desert restaurant adds five-course sharing menus and a bar developed with Lay & Wheeler.Cuisine: Contemporary European and locally inspired, ingredient-led dining.Price range: AED 325–500 per personReservations: Recommended.Farmhouse by Syrco has reopened at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, with a redesigned dining room, a chef’s table and a dedicated wine and cocktail bar.Led by Dutch chef Syrco Bakker and set within the Al Wadi Nature Reserve, Farmhouse brings contemporary cooking and regional produce into a setting that invites guests to linger, whether over a five-course sharing menu, a wine tasting or dinner on the terrace.A refreshed dining roomWarm timber finishes and refined detailing shape the refreshed indoor dining room and outdoor terrace. With capacity for up to 270 guests, the restaurant makes room for sociable group dinners alongside the closer encounter with the kitchen offered by its new chef’s table.The terrace looks out across Al Wadi Desert, while the chef’s table brings diners closer to the kitchen. The two settings offer different ways to experience the restaurant’s cooking and surroundings.Five courses, served to shareFor diners keen to explore Bakker’s cooking in one sitting, the new tasting menus offer a guided route through Farmhouse’s culinary identity. The Chef’s Selection Menu, Chef’s Favourites Menu and Chef’s Prestige Menu each comprise five courses, alongside the restaurant’s continuing à la carte offering.The kitchen selects the dishes for each five-course menu, which is served sharing-style. The sequence includes appetisers, cold and warm dishes, a Chef’s Special and dessert.Ingredient provenance remains central to Bakker’s approach, with Dibba Bay oysters, tuna and shrimp among the ingredients highlighted in the offering. Familiar flavours meet contemporary techniques, keeping the focus on the produce and the people behind it.A wine bar with Lay & WheelerThe dedicated wine and cocktail bar was developed in collaboration with British fine wine merchant Lay & Wheeler.The space combines wine tasting and retail, with a curated selection supported by a Bermar wine preservation system. Guests can explore the wines before dinner or make a tasting the focus of their visit, while the cocktail programme offers another way to settle into the evening.Rooted in Ras Al KhaimahAcross these different experiences, Farmhouse retains its connection to ingredients, producers and the natural surroundings of Al Wadi Desert. Its refreshed spaces give that identity a new expression, from the shared table to the wine bar and terrace.
Grand Cru Society brings invitation-only wine tastings to Dubai
The society pairs guest-brought bottles with dinner and themed blind tastings, with attendance limited to 16 guests per event.At a Grand Cru Society event, each guest contributes a bottle to a blind tasting, with labels revealed after voting. The invitation-only Dubai wine society combines themed tastings with dinner, asking guests to judge what is in the glass before discussing the producer.Founded by Ekaterina ‘Katya’ Jansen and Kristina Demenko, the invitation-only concept holds monthly themed gatherings guided by guest sommeliers, collectors or wine experts. Each guest contributes an exceptional bottle suited to the theme, making the selection a collective undertaking.An idea from MarbellaGrand Cru Society grew out of Grand Cru Circle, a private tasting community Katya co-created in Marbella. The founder of the international women’s community Femme Social Club, she has organised more than 100 events, alongside curated trips, with gastronomy and brand collaborations central to her work.After moving to Dubai, she saw an opportunity to bring that sociable approach to the city’s wine scene. Meeting Kristina added an established understanding of its hospitality audience.Kristina has called Dubai home for 18 years. A Swiss Hotel Management School graduate, she spent five years with Marriott before founding Golden Key Concierge, a luxury travel and lifestyle company working with high-net-worth private clients and international hospitality brands.Taste first, reveal laterThe first evening explored white Burgundy at Bisou, accompanied by a menu that included artichoke carpaccio, chanterelle risotto with Parmesan and seabass fillet with creamy sauce. Numbered glass markers organise the tasting, while the society’s own app and leaderboard give guests’ opinions a competitive outlet.The reveal is part of the experience. With identities concealed during tasting and voting, guests can discover whether their favourite pour matches their expectations of a producer or appellation. There is room for an informed opinion, and for a surprise.The society welcomes experienced collectors alongside guests who simply appreciate good wine and company. Attendance is capped at 16, keeping the conversation within reach of everyone at the table. The founders report a substantial waiting list and now host two evenings for each theme.Invitations and venue partnershipsGrand Cru Society has no fixed venue, allowing the founders to work with restaurants, hotels and other spaces across Dubai. Partners are selected for how well they complement the wines through food, service and setting, with attention extending to décor and gifts.For hospitality operators, the opportunity is to host an engaged group of wine enthusiasts and collectors, introducing them to a venue through an evening built around their interests. The menu and service become part of the discovery, with the wines providing a clear focus for the occasion.Access currently comes through an invitation request or a recommendation from an existing member. A membership format and expansion to Abu Dhabi are planned, although timings have yet to be announced.Prospective guests can enquire about an invitation, while venues interested in hosting can contact the founders at info@grandcrusociety.com or on WhatsApp at +971 58 540 4477. Guests are asked to bring a bottle suited to the evening’s theme.
Hotel Awards Explained: Which Ones Matter and How Do You Get Them?
From MICHELIN Keys to The 50 Best Hotels, there are plenty of ways for hotels to earn global recognition. But who decides the winners, which markets do these awards matter most in, and how can hotels get on the list?Here's a simple breakdown of five of the biggest names in hospitality.01. MICHELIN KeysIndependent inspection | One, Two or Three KeysWhat is it? Think MICHELIN Stars, but for hotels. Launched in 2024, MICHELIN Keys recognise exceptional hotels for their design, service, personality, value and connection to their destination.Relevant regions: Particularly relevant across Europe, especially France, Italy, Germany and the UK, thanks to MICHELIN's heritage. Also well established in Japan and growing internationally.How to get recognised: Hotels must first be selected for the MICHELIN Guide. Hotels can contact the selection team via Michelin-owned Tablet Hotels, but joining Tablet's booking platform isn't a requirement. Anonymous inspectors assess the hotel, with the best properties receiving One, Two or Three Keys.02. Forbes Travel Guide Five-StarIndependent inspection | Five-Star, Four-Star or RecommendedWhat is it? One of the most respected names in luxury hospitality, particularly when it comes to service. Hotels are anonymously inspected against up to 900 standards, with a strong focus on how guests are treated.Relevant regions: Especially relevant to North America, particularly the USA, where Forbes Travel Guide began. Also internationally recognised by luxury operators and travel advisors, including in the Middle East and Asia.How to get recognised: It's all about consistency. Inspectors stay anonymously and assess everything from reservations and housekeeping to personalisation, staff knowledge and the overall guest experience. Hotels cannot pay for a rating.03. The 50 Best HotelsExpert-voted | Global rankingWhat is it? An annual ranking of the world's best hotels, decided by more than 800 international hospitality and travel experts across 13 regions. Unlike Forbes, there's no fixed checklist or inspection score.Relevant regions: Global, with particularly strong visibility in the European, Asian and Middle Eastern luxury hospitality scenes.How to get recognised: Hotels cannot apply. More than 800 voters, including hoteliers, travel journalists and seasoned luxury travellers, each vote for seven hotels, ranked in order of preference. They must have personally stayed at each hotel within the previous three years and are asked to provide proof of their visit. Votes are independently checked by Deloitte.04. Condé Nast Traveler Readers' Choice AwardsReader-voted | Annual awardsWhat is it? One of travel media's best-known awards, where readers vote for their favourite hotels, resorts and travel experiences.Relevant regions: Particularly relevant to the USA and UK, which have established Condé Nast travel editions. The Middle East also has its own Readers' Choice Awards, making it especially useful for hotels targeting GCC travellers.How to get recognised: Readers vote through an annual survey. Hotels should focus on guest satisfaction, repeat visits and encouraging genuine guests to vote when the survey opens. The Middle East edition has no formal nominations or shortlist, so hotels can actively encourage their communities to participate.05. Travel + Leisure World's Best AwardsReader-voted | Global and regional rankingsWhat is it? An annual ranking where Travel + Leisure readers rate their favourite hotels, resorts and destinations. In 2026, more than 207,000 readers took part in the survey.Relevant regions: Particularly relevant to the USA and North American leisure travel market, with rankings covering hotels and destinations worldwide.How to get recognised: Readers rate hotels on rooms and facilities, location, service, food and value. Building loyal guests, delivering consistently great stays and encouraging genuine participation in the annual survey are key.The STACK TakeawayNot every hotel needs to chase every award.For hotels targeting European travellers, MICHELIN Keys can offer valuable recognition. Forbes is particularly attractive for service-driven luxury hotels with North American ambitions. The 50 Best Hotels can put a property on the global hospitality map, while Condé Nast Traveler and Travel + Leisure are valuable for reaching travel-minded consumers.The important thing? Understand who you're trying to reach, then work towards the awards that genuinely support your hotel.Relevant regions reflect suggested market priorities, rather than independently measured award audiences.
Restaurant Awards Explained: Which Ones Matter and How Do You Get Them?
From MICHELIN Stars to The 50 Best Restaurants, there are plenty of ways for restaurants to earn recognition. But who decides the winners, which markets do these awards matter most in, and how can restaurants get on the list?Here's a simple breakdown of seven of the biggest names relevant to the Middle East.01. MICHELIN GuideIndependent inspection | One, Two or Three StarsWhat is it? One of the world's most respected restaurant guides. MICHELIN Stars recognise outstanding cooking, while Bib Gourmand celebrates great food at good value. Being included as a MICHELIN Selected restaurant is also recognition in itself.Relevant regions: Particularly influential across Europe and Japan, where the guide has a long history. Its reputation is also growing across the Middle East, with dedicated editions in Dubai and Abu Dhabi.How to get recognised: Anonymous inspectors judge restaurants on five things: ingredient quality, cooking techniques, flavour combinations, the personality of the cuisine and consistency. Stars are awarded for the food, not the décor or service. Restaurants can recommend themselves for consideration, but cannot buy recognition.02. The 50 Best RestaurantsExpert-voted | Global and MENA rankingsWhat is it? Two rankings worth knowing: The World's 50 Best Restaurants and The 50 Best Restaurants Middle East & North Africa. Both celebrate outstanding dining experiences, from fine dining to independent neighbourhood restaurants.Relevant regions: The MENA list carries particular weight across the UAE, Saudi Arabia and the wider region. The global ranking has an international reputation, especially within the hospitality industry across Europe, Asia and the Americas.How to get recognised: Restaurants cannot apply or pay to enter. The MENA ranking is decided by 250 regional voters, including chefs, restaurateurs, food critics and experienced diners. Each voter chooses 10 restaurants they've personally visited within the previous 18 months, with at least four choices outside their home country. They are asked to provide proof of their visits. The global ranking has a separate international voting academy.03. Gault&MillauIndependent inspection | Scores out of 20 and One to Five ToquesWhat is it? A French restaurant guide known for its detailed assessments of food, service and the overall dining experience. Restaurants receive scores out of 20, with the best earning up to five Toques, the French word for chef's hats.Relevant regions: Particularly well established in France and continental Europe. The guide also built a strong reputation within the UAE's fine-dining community after launching locally in 2022.How to get recognised: Anonymous inspectors assess restaurants, looking at everything from cooking technique and ingredient quality to service and atmosphere. ITP Media Group published its fifth UAE guide in February 2026, but its agreement to publish Gault&Millau locally ends in December 2026. The international guide continues to operate.04. GAYANew independent dining guide | Launching in DubaiWhat is it? A new luxury dining guide from ITP Media Group, the publisher behind the former Gault&Millau UAE edition. Unlike guides focused primarily on cooking, GAYA plans to assess the complete luxury dining experience.Relevant regions: Launching first in Dubai, with plans to expand into London, Hong Kong and Singapore. It is designed to appeal to luxury travellers, food enthusiasts and hospitality professionals.How to get recognised: GAYA plans to use anonymous local inspectors, overseen by an international inspection board. Restaurants will be assessed on food, service, hospitality, atmosphere, design, beverage programmes and consistency. Its full awards structure and criteria for recognition have yet to be confirmed publicly.05. La ListeData-led | Global Top 1,000 rankingWhat is it? A French-founded global restaurant ranking that takes a different approach. Rather than sending its own inspectors, La Liste brings together ratings from established restaurant guides, professional critics and online reviews to calculate scores out of 100.Relevant regions: Particularly relevant across France and Europe, as well as established fine-dining destinations including Japan and the USA. It also provides international exposure for Middle Eastern restaurants.How to get recognised: There is no traditional application process for the main ranking. La Liste's algorithm combines and weights scores from hundreds of international sources. Strong reviews and recognition across multiple respected publications and guides help restaurants perform well.06. The Best Chef AwardsExpert-voted | One, Two or Three KnivesWhat is it? Unlike most restaurant awards, The Best Chef celebrates the individual behind the food. Chefs can receive One, Two or Three Knives, with the world's top three also earning podium positions.Relevant regions: An international award with a strong presence in European fine dining and growing relevance across Asia and the Middle East. Dubai chef Himanshu Saini finished third globally in 2025.How to get recognised: The published voting system includes 1,280 chefs and culinary professionals. Voters select 10 chefs, including at least three from their own country, and assess their skills, creativity, identity and contribution to the industry. The focus is on culinary talent and achievement rather than restaurant popularity.07. World Culinary AwardsOpen nominations | Industry and public votingWhat is it? An international awards programme celebrating restaurants, culinary experiences and destinations, with global, regional and country-specific categories.Relevant regions: International, with dedicated Middle East categories making it particularly accessible to restaurants across the UAE and GCC.How to get recognised: Restaurants can enter relevant categories for free. Nominations are reviewed for eligibility before voting opens to culinary professionals and the public. Winners are determined by the votes received, so encouraging genuine guests and supporters to participate can make a difference. Optional paid promotional packages are available, but they are not required to enter.The STACK TakeawayNot every restaurant needs to chase every award.MICHELIN remains a major benchmark for cooking excellence, while The 50 Best Restaurants is particularly valuable for building industry reputation and international awareness.Gault&Millau has been an important part of the UAE's fine-dining scene, with GAYA now looking to establish its own place in the market. La Liste offers recognition based on existing critical acclaim, The Best Chef Awards puts individual culinary talent in the spotlight, and World Culinary Awards provides a more accessible, public-voted route to recognition.The important thing? Understand how each award works, who's making the decisions and whether it reaches the audience your restaurant wants to attract.Relevant regions reflect each programme's heritage, presence and industry recognition, rather than audited audience demographics.
Ready for Your Next Step Up - Four Hospitality Recruiters You Should Know
From General Managers and Executive Chefs to F&B Directors and C-suite executives, here's where to start when looking for your next big hospitality career move.Finding your next leadership role in hospitality isn't always as simple as scrolling through LinkedIn and sending out your CV. At a senior level, some of the best opportunities never reach public job boards, instead being handled through executive search firms, specialist recruiters and industry networks.Whether you're already working in the UAE, considering a move to the Middle East or looking to take the next step in your career, knowing the right people can make all the difference.There are plenty of recruitment firms operating across the region, but here are four well-regarded specialists we think are particularly worth knowing for senior hospitality opportunities.Four Hospitality Recruiters Worth Knowing1. Food PeopleBased in Dubai, Food People specialises in executive and mid-level recruitment across the global food and beverage industry, including restaurants, hospitality and leisure. A useful contact for experienced F&B professionals, culinary leaders, operations directors and senior executives looking to make their next move.Website: https://foodpeople.ae2. James & CranwellWith offices in Dubai and London, James & Cranwell is an executive search and advisory firm working with leading luxury hospitality, lifestyle and leisure brands worldwide. Its focus on senior appointments and luxury hospitality makes it particularly relevant for experienced hotel, restaurant and corporate leaders.Website: https://jamesandcranwell.com3. Hartstone RochetteCo-founded by established hospitality recruiters Liz Hartstone and Guillaume Rochette, Hartstone Rochette specialises in senior executive appointments across luxury hotels, restaurants, private members' clubs and hospitality groups. With an international network, including a UAE presence, the firm works on General Manager, C-suite, board-level and other senior leadership positions.Website: https://www.hartstonerochette.com4. GRGDubai-born GRG is a recruitment and executive search firm operating across the UAE and wider GCC. While its expertise extends beyond hospitality, the business works across senior management, operational leadership and executive appointments, making it worth exploring for relevant corporate and commercial opportunities.Website: https://grgmea.comDon't Rely on Recruiters AloneA good recruitment consultant can open doors, but your own industry relationships are just as valuable. Stay connected with former colleagues, General Managers and industry contacts. Hospitality is a small world, and recommendations still carry weight.Keep an eye on career pages for operators such as Jumeirah, Anantara, Hilton, Ennismore and Mandarin Oriental, alongside independent restaurant and lifestyle groups. New hotel openings, restaurant launches and regional expansions are particularly worth watching for leadership opportunities.Make Your CV Work HarderAt a senior level, your CV should show results, not just responsibilities. Have you increased revenue, improved profitability, opened a successful venue or managed a multimillion-dirham budget? These achievements tell a far better story than a list of job duties.Your LinkedIn profile should reflect the same strengths, making it easy for recruiters to understand your experience, achievements and career ambitions.Your Personal Brand Matters, TooIn hospitality, your reputation goes beyond your CV. Take a look at your LinkedIn, Instagram and Facebook profiles. What would a potential employer find, and what additional value could you bring to their brand?Perhaps you have 10,000 engaged Instagram followers, a strong industry network or the personality to represent a business through media interviews, speaking opportunities and PR campaigns. These can all be valuable assets for senior leadership roles.And don't underestimate how you present yourself in person. With open kitchens, visible leadership teams and plenty of business still done over a handshake in the Middle East, first impressions matter. Look the part, build relationships and always put your best foot forward. You never know who you might meet.Be Strategic About Your Next MoveRather than contacting every recruiter in the market, identify two or three that specialise in your area. Introduce yourself, explain what you're looking for and build a relationship before you necessarily need their help.If you're considering relocating to the UAE, look beyond the headline salary. Understand the full package, including housing, bonuses, family benefits, medical insurance and relocation support. Under UAE employment rules, recruitment and employment visa costs should be covered by the employer, not the candidate.The TakeawayYour next career move shouldn't just be about a bigger title or better salary. It's about finding an opportunity that matches your experience, ambitions and where you want to go next.Build relationships, stay visible, make the most of your network and be selective about the roles you pursue.Looking for your next hospitality opportunity? Explore the latest vacancies on STACK Hospitality, bringing together hospitality jobs from across the UAE and wider GCC.
They Built the Restaurant. But Who Will Come Back?
By Wissam BaghdadiA beautiful interior can draw a crowd. But when a restaurant needs regular custom to survive, its concept must give guests a reason to return, writes Wissam Baghdadi.As an F&B operator with more than 27 years of experience and the founder of Restauratomy, I work across restaurant concept development, operations, menu profitability and growth. That perspective shapes the question I ask of any concept: how will the business work once the doors open?I keep noticing restaurants where considerable thought and money have gone into the interiors, yet the dining room remains quiet for much of the week.The furniture, lighting and finishes all suggest ambition. On certain occasions, these places fill up. People come, take pictures and enjoy the setting. Then the occasion passes, and the restaurant is quiet again.I find myself asking: how much thought went into understanding the customer’s reason to come back?An almost empty dining room at a particular hour tells us very little on its own. Some restaurants make their money during a few concentrated periods. Others are designed for celebrations and special occasions. They do not need to become someone’s Tuesday lunch spot to succeed.But their economics need to reflect that reality. My concern is when a restaurant depends financially on frequent visits while offering an experience customers will choose only occasionally. That is a gap between the offer and the demand that an expensive interior cannot close.Design the visitWhen I am building a concept, I find it necessary to ask: what place in someone’s life will it occupy?In hospitality, we spend a great deal of time describing concepts. We talk about the cuisine, the menu, the atmosphere and the experience we want to create. These are essential parts of concept development.I think we should spend more time describing the visit. Who is coming? What brings them here today? How much time will they spend? What are they comfortable spending? Realistically, how often will they return?A business lunch, a family dinner and a celebration are different buying decisions. Each comes with its own expectations around convenience, service, price and atmosphere.A customer might love a restaurant and still have very few reasons to visit it. They might recommend it for a celebration while choosing somewhere else for an ordinary meal.That distinction matters. Being admired does not automatically make a restaurant commercially sustainable. The frequency of demand has to support the business around it.Test demand before committingGood design matters. It can make people feel comfortable, give a place character and help justify the experience. But I have seen too many projects where the design becomes the proof that the concept will work. It isn’t.With an interior, you can see the money. You can walk the site, move things around and keep improving. Demand is harder. You have to test your assumptions, speak to people who are not invested in the idea and accept that the market may not show up as often as the model says it will.Renderings make everything look busy. The harder question is who will actually fill those seats on an ordinary Wednesday, at the price you plan to charge, once the novelty has worn off. That answer should come before the budget is locked in. Otherwise, the investment starts dictating the price — and customers do not care what it cost to build the restaurant.Look beyond a full roomA full restaurant is encouraging, but I also want to understand why it was full.Was demand driven by a celebration, a promotion, high season, an event or the excitement of something new? Would those guests return under normal circumstances, paying the regular price?These questions help distinguish occasional success from a repeatable pattern.When quiet periods follow, the instinct may be to increase marketing. That can help when the right customers simply do not know the restaurant exists. But awareness is only one possible problem.People may already know about the restaurant. They may even have enjoyed it. The barriers to another visit could be the price, the location, the menu or simply the absence of an occasion that makes it relevant again.More exposure alone will not solve those issues. The operator needs to understand what is delaying or preventing the next visit.Plan for an ordinary weekBefore committing to a concept, I would want a convincing answer to a simple question: what does an ordinary trading week look like?Which customers come during each period? What do they buy? How often do they return? What evidence supports those expectations?The answers should shape the positioning, venue size, menu, staffing, opening hours and investment, allowing for realistic periods of quieter trading.An occasion restaurant can be a sound business. A neighbourhood restaurant can be a sound business. The difficulty comes when costs assume neighbourhood frequency while the offer attracts occasion demand.For me, that is where the discussion must begin.We know how to create impressive hospitality spaces. The more demanding task is building a business around a clear understanding of the people who will visit them.Before asking how a restaurant should look, ask who it is for, whose life it fits into, why they would choose it and what would bring them back.About the authorWissam Baghdadi is the founder of Restauratomy and an F&B executive, operator and author with more than 27 years of experience.Restauratomy helps restaurants, cafés and F&B ventures with concept development, operations, menu profitability and growth. Learn more at restauratomy.com.Images: Nobu One Za’abeel, Dubai / Rockwell Group; Pink Mamma, Paris / Big Mamma Group.Portrait: Wissam Baghdadi, founder of Restauratomy.
Leaving a hospitality job in the UAE? Read this first.
Got a new offer? Moving home? Before celebrating your last shift, make sure everything is sorted. Check these five things Notice period: Read your contract before handing in your resignation. Probation and employment rules can affect how much notice you owe. Final salary: Ask HR for a written breakdown of unpaid wages, unused leave and any end-of-service benefits you’re entitled to. Visa: Confirm who handles cancellation and check your permitted stay through GDRFA Dubai or ICP. Health insurance: Find out when your cover ends, particularly if you’re between jobs. Paperwork: Keep copies of your contract, payslips and final settlement. Don’t sign to confirm payment before checking the amount. Where to get help For most private-sector employment questions, start with MOHRE (mohre.gov.ae). For immigration matters, use GDRFA Dubai (gdrfad.gov.ae) or ICP (icp.gov.ae). Free-zone employees should also check with their relevant authority. Before your last shift Ask HR for your confirmed final working date and when your settlement is expected. If you live in company accommodation, check the move-out date too. Returning uniforms, keys, access cards or equipment is easier when you have a clear list. Keep any handover notes simple and make sure your manager knows what still needs attention. Changing employers? Ask the new HR team when your new paperwork can begin, and avoid booking travel until the dates are clear. If you sponsor family members, check how your job change affects their status. If you disagree with your final payment, ask for the calculation in writing and use the correct official channel for advice. The takeaway Get the numbers in writing, confirm your visa status and leave with your paperwork in order. Your next chapter should start without any surprises.