Last month, I attempted to pen down my thoughts on the trends that would hit the hospitality sector in general. Whether these come to pass in the next 12-18 months is something we shall see, but until then, here’s my stab at the F&B sector developments.

A topic that has been discussed, certainly in the last 18-22 months, is healthy food. But with an impending regulation that menus will have to, by law, list nutritional information against dishes, it’s about to get more serious. We have seen the rise of cafés and restaurants touting health as their tagline but there’s more to healthy food than smashed avocado on toast. During the advisory panel for the upcoming Caterer Middle East Food & Business Conference, Jumeirah Restaurant Group general manager Emma Banks said the challenge will arise when outlets have to start working on genuine nutritional analysis for menus, which includes not just general calorific content but food group breakdowns and allergens. She added: “Unless you are supported by chefs who are incredibly savvy on every item that is in that dish, or you are supported by nutritionists, it will be a challenge when it comes.”

Following quickly on the heels of health is sustainability — that ol’ watchword that refuses to go away. Is sustainability, whatever it may mean to you, still a trend? I believe it is, but I think that people are becoming more aware of what it means in a holistic sense rather than an exchangeable term for all things “green” and “eco-friendly”. Both consumers and F&B operators are being conscious of the far-reaching implications of that term. For example, Fairmont Fujairah Beach Resort’s (pg 56-63) director of F&B Heinz Giering told me that he plans to work closely with the local community, including a local oyster farm, and serve dishes in claypots, which is a tradition in the area where the property is based. That is sustainable — it helps the local community, it reduces emissions surrounding produce transport, and contributes to raising awareness about the locale.

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Speaking about eco-friendliness, food waste is set to become a big focus for F&B outlets. His Highness Sheikh Mohammed Bin Rashid Al Maktoum, Vice President and Prime Minister of the UAE and Ruler of Dubai, announced the launch of an official food bank that will reduce food waste and make sure leftovers go to those who need them most at home and abroad. The bank is set to partner with hotels and restaurants among other institutions — and this is fantastic news for the industry! We are going to see outlets here take food waste more seriously than they ever have before.

Another thing to focus on is upcoming cuisines. I remember a time around four years ago when everyone was opening churrascarias. Then it was Mexican. Then Peruvian. And then it was gastropubs — everyone’s got one, or opening one! But what’s next? Poke bowls, for one, are catching on in the West. A handful of concepts serve them here, but before long, we will see the rise of the poke bowl in this region. Ethnic food in general will become more popular; I was at Chival at La Ville CityWalk Dubai and found Georgian khachapuri on the menu. Now, I’ll be honest, it was not exactly the same as the dough boats swimming in cheese, butter and raw egg like I found in Tbilisi, but the fact that previously, perhaps rare dishes are making their way here is a sign of further globalisation in menu choices.

I could go on — I had a list that included pop-ups, cooking classes, beverages — but suffice to say, there’s a lot happening in the F&B industry, and whoever gets the first-mover advantage will be sitting in an enviable spot!