The third edition of the Forum examined the pressures and opportunities reshaping the UAE’s foodservice sector, including margins, talent, technology and supply chain resilience
Dubai : As the UAE’s foodservice sector navigates rising costs, evolving consumer expectations, talent pressures and rapid technological change, industry leaders came together at the third edition of the UAERG Foodservice Forum to examine how businesses can remain resilient while preparing for the next phase of growth. Held on 15 September at JW Marriott Marina, Dubai, the Forum brought together foodservice leaders and professionals from across the UAE, providing a platform for practical discussion around the key issues directly affecting operators.
Held under the theme “Blueprint for the Next Food Economy: From Vision to Volume. From Kitchen to Consumer,” the Forum explored how businesses across foodservice and grocery can build greater resilience, respond to changing consumer expectations and create sustainable growth in an increasingly complex operating environment. The Forum brought together active practitioners from across the industry, with discussions focused on the commercial and operational decisions shaping the sector
The programme opened with keynote addresses from Abdulla AlMulla, Chairman, UAERG and Ahmad Ahli, Director, Tourism Activities Monitoring, before moving into CEO-level discussions examining the business and operational forces shaping the sector.
A key highlight of the Forum was the “Beyond the Kitchen: Building Businesses That Endure” CEO Panel, moderated by Dr. Tapan Vaidya. The session examined how foodservice leaders are responding to changing market conditions, with conversations spanning leadership, profitability, expansion, talent, technology, customer relevance and sustainable growth
The Forum’s four foodservice masterclasses then moved the conversation into specific areas of business transformation.
- Cost and margin pressures: strengthening financial resilience and making growth decisions with greater financial discipline as costs rise and competition intensifies.
- Nationalisation and talent retention: moving beyond recruitment to retain, develop and engage people amid labour pressures and a changing workforce landscape.
- Technology and customer engagement: integrating digital tools, delivery platforms and customer intelligence in ways that improve the customer experience and encourage repeat visits.
- Supply chain volatility and sustainability: building more resilient sourcing strategies while managing food costs, reducing waste and making responsible practices part of long-term business planning.
The discussions reflected a broader shift in the foodservice sector, where resilience increasingly depends on how businesses manage the fundamentals behind the customer experience. From financial decision-making and workforce planning to technology adoption and sourcing, the Forum highlighted the need for operators to respond to market pressures with practical strategies grounded in their day-to-day realities.
“The UAE’s foodservice sector is an important part of the country’s wider economic and tourism proposition, and its continued growth depends on businesses being equipped to navigate change,” said Abdulla Al Mulla, Chairman, UAERG. “Today, resilience is about making the right strategic decisions to remain competitive as the market evolves. By hosting industry leaders to discuss shared challenges, UAERG is helping create greater alignment across the sector and supporting the conditions for sustainable growth, investment and continued innovation within the UAE’s foodservice economy.”
“From an operator’s perspective, resilience comes down to the decisions being made every day: how you manage costs, retain your people, use technology, and build supply chains that can withstand disruption,” said Dr. Tapan Vaidya, Treasurer and Head of the UAERG Events Committee. “The Forum was designed to put those realities at the centre of the conversation. The value comes from hearing directly from people who are dealing with these challenges in their businesses and sharing practical approaches that others can take away and apply. Talent in particular remains one of the sector’s most important priorities, and building teams that stay, develop and perform will be critical to the industry’s next phase.”
The Forum also brought together stakeholders from across the wider foodservice ecosystem, including restaurant operators, hospitality leaders, technology providers, suppliers and industry professionals. UAERG board members and representatives contributing to the programme included Abdulla Al Mulla, Chairman; Amit Nayak, Vice Chairman; Dr. Tapan Vaidya, Treasurer and Events Committee Head; and Andy Cuthbert, Advisor to the UAERG, alongside representatives from UAERG members including Khadak, Fresh on Table and Papa Johns.
The third edition of the Forum reinforced the importance of practical leadership, operational agility and collaboration as the regional food industry enters its next phase of growth. By creating a space for leaders across the value chain to exchange experiences and perspectives, UAERG continues to support a more resilient, people-focused and future-ready foodservice ecosystem in the UAE.
