Home-cooking is on the rise around the world — but what does this mean for Middle East restaurants?

The western world has undergone something of a culinary revolution over recent years.

Thanks to various media focuses on food — in every medium from newspapers and websites to TV programmes and books — Joe Public is rediscovering the fun of the home cooking.

However here in the Middle East, it seems that fashion for cooking up your own meals has yet to take hold.

There are various reasons for this; part of it, of course, is down to the fantastic range of F&B outlets available across this hospitality-focused region, which prompt the question: Why cook it yourself when you can get it better — and quite possibly cheaper — elsewhere?

The other factor is that the Middle East is an upcoming business hub. The most populated cities contain huge numbers of ex-pats, all here to work and earn money — a lifestyle that does not lend itself to home cooking late at night, after a long shift at work.

And in addition to all this, there’s the national outlook, which does not appear to favour cooking for yourself.

It’s really not so long since many of the leading cities in the region were small villages, where times were hard, food limited and cooking a necessity. Perhaps not enough time has passed since the tough times for people to want to return to home-cooking, embracing it as a fun, nostalgic and enjoyable element of everyday life.

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However the foodie revolution may now be on its way.

Certainly there are signs that the culinary industry is becoming increasingly important: the popularity of shows such as Gourmet Abu Dhabi and Taste of Dubai prove that, as does the interest in celebrity chefs.

In a recent poll on Caterer Middle East’s online home www.hoteliermiddleeast.com/f&b, 25% of respondents noted that the recession had affected eating habit in the region, with more and more people choosing to eat at home rather than go out.

And a poll-topping 33.3% of voters said they thoroughly enjoyed home cooking, and did so as often as they could.

It sounds like the time is ripe for a home-cooking resurgence; but this does not spell the end for the multitude of fabulous F&B offerings.

It simply means that, as these outlets have learnt from the slowed consumer footfall during the downturn, you have to think smart, offer value and aim for repeat custom.

It may also be a prime time for those who have not already done so to look at offering in-house cooking classes.

The main thing to remember is that increasing consumer interest in food and ingredients can only be good for the industry; so hold on to your (chef) hats and get involved!