Dubai Hospitality Trends 2026: What Guests Actually Want And What Operators Need To Do About It

By Yenta, the AI lifestyle liason.

‍

Dubai is not in recovery mode. It is in growth mode.

‍

In 2024, Dubai welcomed 18.72 million international overnight visitors, a record high and about 9 percent more than 2023, according to Dubai’s Department of Economy and Tourism. Hotel occupancy frequently hit the eighty to ninety percent range during peak periods, and the city kept its spot as one of the world’s top tourism and spending hubs.

‍

The demand is there. The problem for operators is not “how do we get people to eat out” but “how do we win the nights that matter and stay relevant in a city with thousands of options.”

‍

This piece breaks down what the data actually says about Dubai dining behavior in 2025 and how operators can respond. It also shows where tools like Yenta and the Yenta Partner Program fit into that picture.

‍

1. Discovery Is Online And Social First, Not Optional

‍

Guests are making decisions on their phones long before they ever see your host stand.

‍

From the 2025 UAE Restaurant Industry Trends report by SevenRooms:

• 99 percent of UAE diners use online resources to find new restaurants.
• 74 percent use social media to discover new spots.
• About one in four discover restaurants through influencers.
• Nearly 44 percent of operators on common booking platform offer direct booking via Instagram.

‍

‍

Around one in three consumers discover restaurants on Google and 60 percent of operators plan to invest in Google Ads in 2025.

‍

Gulf Business reports a similar picture. Ninety nine percent of UAE diners rely on online platforms to find places to eat, with social media and Google as the top two channels.

‍

Operator reality:

‍

If your Instagram and Google Business Profile do not show clear photos, current menus, price cues, booking options, and your actual vibe, you are losing guests before they ever consider you.

‍

This is also exactly where Yenta plays. Guests who are overwhelmed by search and social noise come into WhatsApp and ask for “romantic but not stiff in DIFC” or “sea view, sunset, shisha, not too loud.” Yenta filters the mess and routes them to a small number of venues that actually fit.

‍

2. Guests Are Eating Out Slightly Less Often, But They Are More Intentional When They Do

‍

YouGov’s UAE Dining Out Report 2025 is clear.

‍

• 31 percent of UAE residents say they are eating out less often than a year ago.
• 54 percent say they have changed their dining preferences to save money.
• 55 percent actively seek discounts or coupons, and that figure rises to 68 percent among women.

‍

At the same time, local coverage of DET gastronomy data and resident surveys shows that casual dining and food court formats capture the majority of actual dining occasions. One summary notes that about 84 percent of residents prefer casual dining, 75 percent choose food courts, and 72 percent choose street food vendors as top options.

‍

On the tourism side, one analysis of Dubai visitor spending for 2024 estimates an average spend of around 2,845 US dollars per trip, with 20 to 25 percent of that spend going to food and beverage.

‍

Operator reality:

‍

People are not going out constantly. When they do go out, it needs to feel worth it. The mid market has to communicate value clearly. The premium market has to justify the price with experience, setting, and service, not just dishes and decor.

‍

‍

3. Experience Led Dining Is Where The Incremental Revenue Lives

‍

UAE diners like to splurge on experiences.

‍

• Thirty three percent of UAE consumers plan to spend more on eating out in 2025 compared to a typical year.
• Eighty nine percent plan to or have already returned to a restaurant after a unique experience.
• Guests are willing to pay more for curated appetizer platters, custom tasting menus, personalized beverage pairings, preferred seating, holiday menus, and immersive or themed experiences. Many of these categories have 70 percent plus willingness to spend more.

‍

The Mastercard Economics Institute expects real consumer spending in the UAE to increase by around 5 percent in 2024, with a clear tilt toward experiences and travel.

‍

Operator reality:

‍

If you only sell “table plus menu,” you are playing in the most commoditized part of the market.

‍
If you sell:

• A clear night format
• A specialty menu for specific occasions
• Add ons like view seats, birthday boards, collaborations, and seasonal events

you unlock higher spend per guest without relying only on price hikes.

‍

The Yenta Partner Program is built to surface exactly these experiences. Partners can mark experiences, events and upgrade options in their venue profile so that Yenta recommends not just “a restaurant” but “your Friday sunset terrace with live music and a shared tapas menu.”

‍

‍

4. Personalisation, AI And Speed Matter More Than Operators Think

‍

Personalization is a key factor for many diners.

‍

• Ninety five percent of UAE diners are comfortable with AI in the reservation process.
• Only 42 percent of operators say they use AI to process reservations.
• Sixty three percent of operators say they already personalise the guest experience to a great extent, but 42 percent admit they struggle due to lack of time during busy shifts.

‍

‍

On the communication side:

‍

• Text is the top preferred channel for many diners. Around one in four want text alerts for hard to get reservations and menu updates.
• Targeted automated email campaigns generate around 12 times more revenue per email than generic mass sends and have strong open rates.

‍

Operator reality:

‍

Guests do not care whether a human typed the first reply, they care that:

‍

• The response is fast.
• Their question is answered clearly.
• Their preferences and history are recognised.

‍

If you are not using AI and automation to handle reservations, WhatsApp queries, DMs and follow ups, then your staff are doing repetitive work that software can handle, and you are delaying guests in a city that rewards speed.

‍

Yenta sits directly in this gap. It takes unstructured, messy intent in WhatsApp and turns it into structured, bookable demand. As a partner, you supply the accurate, brand approved data. Yenta handles the matching, the timing and the conversation.

‍

5. Direct Channels Are Becoming The Real Revenue Engine

‍

Operators who treat direct channels as real revenue assets are already ahead.

‍

Highlights:

• Social media brings in new diners, but it works best when it connects to direct bookings rather than generic links. Forty four percent of SevenRooms UAE customers offer bookings directly through Instagram.
• Text marketing has an average 24 times return on investment and has produced six figure revenue from single campaigns for some operators.
• Targeted automated emails generate 12 times more revenue per send than non targeted blasts.
• Ninety seven percent of UAE consumers say they could be enticed to sign up for restaurant marketing programs if the incentives are relevant, such as invites to new openings, exclusive tastings, or local perks.

^{Source: SevenRooms}

‍

Operator reality:

‍

If your venue relies mostly on third party platforms and passive social posting, you are under utilising three assets:

‍

1. Your Instagram account as a true booking and conversion surface.
2. Your WhatsApp presence as a live concierge and relationship channel.
3. Your email and SMS list as a direct revenue source, not just a “newsletter.”

‍

Yenta links directly into this. A user discovers you through Yenta recommendations, checks your vibe, and is pushed into your own booking link or widget. As a Yenta Partner, you are not just a name in a list. You are presented with your images, experiences, and verified booking actions inside the flow where the decision is actually happening.

‍

‍

6. Seasonality And Location Still Matter, But Positioning Decides Who Wins Inside Each District

‍

From the DET Annual Visitor Report and gastronomy updates:

‍

• Dubai’s record of 18.72 million visitors in 2024 came with high hotel occupancy and strong performance across key events and winter months.
• Tourism and F & B spending has increased sharply over the last two years, and Dubai now has more than thirteen thousand restaurants and cafes, with new licenses still being added.
• DET gastronomy communications and JLL data show that only a small share of restaurants are considered fine dining, around 2 percent, which matches what most operators already feel. The real volume is in casual and experiential concepts.

‍

We know from industry coverage and occupancy patterns that:

• Waterfront zones such as Marina, JBR, Palm and Dubai Harbour capture a disproportionate share of winter dining and social activity.
• DIFC continues to lead on spend per head and cross over between business travel, finance professionals and high intent diners.

‍

Operator reality:

‍

You cannot change your district. You can change your discoverability and your perceived role inside that district.

‍

If you are a DIFC restaurant that does not clearly signal what you are for, you will be skipped for venues that do. If you are on the Marina or JBR and your sunset, view, terrace and experience are not obvious within three seconds of a user landing on your profile, you are leaving money on the table.

‍

7. Restaurants Are Turning Into Lifestyle Brands And Guests Are On Board

‍

Recent UAE consumer research shows a clear shift in how diners engage with restaurant brands.

‍

• Eighty seven percent of UAE consumers would buy a different type of offering from restaurants, such as cookbooks or cocktail kits.
• When asked what they would buy, diners highlight pantry items like spices and dried pasta (47 percent), food subscriptions (40 percent), at home meal or cocktail kits (34 percent), branded products (32 percent), home goods such as glasses or dishware (29 percent), and online classes or workshops (25 percent).

‍

This aligns with what operators in Dubai are already doing. Beach clubs selling branded towels and merch, restaurants offering tasting kits, venues layering in events, masterclasses, and one off collaborations.

‍

Operator reality:

‍

If you have a strong brand and community, you should not only be selling plates. You should be selling:

• meaningfully priced add ons at the reservation stage,
• event tickets,
• collaborations,
• retail and take home products that reinforce your brand.

‍

‍

‍

‍

Practical Playbook For Dubai Operators In 2025

‍

Here is the blunt list.

‍

1. Fix discovery first

‍

• Update Google Business Profile with photos, menus, hours, booking links and experiences like “outdoor dining,” “live music” or “dance night.”
• Make your Instagram reflect your real current vibe and crowd, not just staged shots from opening month.
• Add clear direct booking links everywhere guests might find you.

‍

2. Package experiences, not only menus

‍

• Define at least one or two signature experiences: a tasting menu, a dinner with music, a specific night format, a chef series, or a seasonal ritual.
• Make them obvious on social, in search, and inside your booking flows.

‍

3. Reduce friction in your booking journey

‍

• Enable WhatsApp or in chat bookings and keep response times under a few minutes.
• Use actual widgets and deep links, not generic “call us” or “DM to book” messages.
• Make it easy to book tonight, not just next week.

‍

4. Use AI where the guest feels it

‍

• Reservation triage
• Fast answers to common questions about dress code, policies, timings, parking
• Smart follow ups to lapsed guests and regulars
• Initial WhatsApp or social message handling before staff steps in

‍

5. Build first party data, not just followers

‍

• Capture name, contact details, and preferences.
• Segment by visit history, spend, and interest.
• Use email and SMS for targeted, automated campaigns, not just generic newsletters.

‍

6. Plan around Dubai’s annual rhythm

‍

• Build offers and experiences around peak travel periods, major city events, and winter outdoor windows.
• Use content and tools like Yenta to push the right moments to the right guests at the right time.

‍

‍

Where Yenta And The Yenta Partner Program Fit

‍

The trends are not subtle.

‍

• Guests use online channels to find places.
• They want personalised, experience led, low friction nights out.
• They are comfortable with AI as long as service remains human and high touch.
• They will spend more when the experience feels intentional and well curated.

‍

Yenta sits at the intersection of all of this. It lives where guests already are, in WhatsApp, and routes them to the venues that genuinely fit their intent. The Yenta Partner Program gives operators a way to:

‍

• Control and enrich how their venue appears inside Yenta.
• Feed accurate, brand approved data into an AI layer that actually respects it.
• Surface experiences, events, and booking links at the exact decision moment.

‍

If you want to turn these trends into bookings, not just theory, that is where to start.

‍