The experts dish on why Dubai is culinary hot property right now and how you can make it big
In 2022, an article in The New York Times reported that Dubai – the UAE’s most famous city – had more restaurants per capita than New York City – which is widely known as one of the leading destinations for F&B in the world. And as staggering as that may have seemed at the time, it was a figure that was only set to keep growing. In a 2023 report published by the Dubai Department of Economy and Tourism, the city was proclaimed to have at least 13,000 restaurants and cafes. If you do the math, it would take you more than 35 years to eat at every single one. And during that time, your mission would grow exponentially – the UAE food service market is expected to be worth $50.21 billion by 2033, growing at a compound annual growth rate of 12.20 per cent between 2025 and then.
If you’re in the restaurant business, this can feel like a double-edged sword: clearly, there’s an appetite (pun intended) for an enormous variety of F&B options. But how many of these can survive amid the competition? For investors both within the country and abroad, it’s an important question to consider – yet for many, it appears the juice is worth the squeeze. In the past year alone, another wave of globally renowned brands has opened their doors in the city, from the multi-award-winning Björn Frantzén’s FZN and Studio Frantzén to Casa Amor, Cutfish, and Bâoli, as well as new local ventures, such as Dubai-based talent Izu Ani’s and restaurateur Evgeny Kuzin’s Adaline in Dubai International Financial Centre, Chef Vladimir Chistykov’s Alba at Dubai Opera, and restaurateur Alexander Orlov and Chef Reif Othman’s Dragonfly at The Lana Promenade at The Lana, Dorchester Collection’s first-ever Dubai hotel.
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Tamer Elkhayat, owner of Kokoro, Dubai’s first handroll bar, sees the city as an ideal launchpad for F&B ventures. He believes that with the right concept and timing, success in the GCC is achievable. Competition doesn’t faze him; he emphasizes the importance of unique offerings and quality. Engaging a fickle audience can lead to loyalty. Success requires hard work, market research, genuine commitment, and adaptability to changing tastes, rather than relying on quick trends.
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If anything, Elkhayat believes that the biggest challenge isn’t standing out, but doing this so much that your concept is copied – an issue that, in today’s viral age, can happen so widely and so carelessly that a brand’s originality can be at once its saving grace and its Achilles heel. Case in point: FIX Dessert Chocolatier’s famous “Dubai Chocolate,” which has now inspired so many dupes across the world that there’s even a shower gel scent inspired by it. “I love supporting F&B concepts that are original, but it’s frustrating when you have put in all the effort and time into building a brand and community, and some people just think they can copy and paste. It’s just not the same. Some of them [even] started approaching my staff because they wanted to open a hand roll bar. Not cool,” Elkhayat shares.
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Seasoned restaurateur Nicky Ramchandani – who has more than 20 years of experience in the F&B industry, having created multiple spaces where diverse culinary experiences can thrive in the UAE – also believes that staying true to your original mission is a huge part of what keeps a restaurant successful. “Consistency of working hard on your USP, consistency of looking after your guests, and consistency of loving what you do [are incredibly important],” he says. “This industry is hard. Only if you have a true desire and a passion for food should you get involved. No one should get into this industry to make money. Money is a byproduct of you doing your part really well,” Ramchandani says.
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Ramchandani’s passion lies in aiding small brands in Dubai’s competitive market, emphasizing the fair opportunities available. While acknowledging his challenges since 2004, he stresses that consistency is crucial for success in the restaurant industry, citing various successful examples. Ramchandani’s enthusiasm for the future is infectious. “Dubai will continue to rise,” he says. “Food in the region will continue to evolve and get better and better. Restaurant operators will keep coming to show off what [sets their passion alight],” he adds, firmly believing that with so much passion still to be found in this market – fed, in part, by the very diversity that can make it a challenge for some to succeed – there is still plenty of opportunity to be found here.
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For those in the business of food, Dubai is still very much a savvy investment. And for the city’s growing number of eager foodies, the world – or Dubai’s dining landscape, at least – is their oyster. As Ramchandani puts it: “People who are craving that experience of satiating their taste buds [in new and wonderful ways] have an exciting future ahead of them.”
Image credit: @casaamordubai on Instagram
Eva is a journalist and editor who has been writing about travel, food, and well-being for 20 years. Her words have won awards and been featured in a wide range of leading publications across various corners of the globe, and she lives for great storytelling from the plate to the plane and beyond.
