A look at the state of the hospitality industry with Rabih Fakhreddine

A look at the state of the hospitality industry with Rabih Fakhreddine


Rabih Fakhreddine, founder and CEO of 7 Management, has always had a passion for the food and entertainment industry. As a trailblazing restaurateur, he evaluates the state of the industry and shares a few trade secrets.


How would you describe the current state of the industry and what trends do you foresee in its growth globally?

The F&B industry is currently experiencing dynamic growth, driven by evolving consumer preferences and technological advancements. Firstly, there is a strong trend toward health-conscious, sustainable and locally sourced products, reflecting growing awareness of health, environmental concerns and food provenance. Moreover, plant-based alternatives and functional foods are gaining popularity. Additionally, innovative food technologies, like lab-grown meats and AI-driven personalization in nutrition, are on the rise. Furthermore, globalization continues to influence culinary diversity, thereby introducing new flavors and fusion cuisines. Looking ahead, sustainability and technology integration will likely remain key drivers in shaping the industry’s future growth.

In your view, what are the primary challenges faced by the industry in the UAE and KSA and how can they be addressed?

In the UAE and KSA, the F&B industry’s primary challenge is intense competition. Thus, it necessitates creativity and distinctive themes to stand out. Firstly, businesses can thrive by innovating unique dining experiences and concepts that resonate with cultural and contemporary trends. By crafting memorable themes with tradition and innovation, establishments can stand out in vibrant markets, delivering unparalleled service and experiences. To overcome challenges, businesses must invest in market research and customer engagement for a compelling brand narrative and ambience development.

Based on your insights, what are your projections for the future growth of the industry, both globally and specifically in the UAE?

Globally, the industry is set for innovative growth, fueled by technology, sustainability and health trends. Firstly, in the UAE, the sector is likely to see substantial growth driven by diversification policies. Notably, a focus on sustainable practices and a shift toward local production. Moreover, technological advancements, including AI and vertical farming, will play a crucial role both globally and in the UAE. Additionally, the industry is also expected to adapt to changing consumer preferences and environmental challenges. There is an emphasis on eco-friendly initiatives and meeting the demands of a health-conscious population.

Are there any upcoming developments or trends that businesses should prepare for in the coming years?

The industry’s businesses should prepare for trends like increased sustainability and eco-friendliness. In addition to the rise in health and wellness awareness and the growing popularity of plant-based and alternative proteins, as well as the surge of technological integration, including AI and blockchain. E-commerce growth, global culinary appeal, regulatory compliance, personalized consumer data use, local sourcing and addressing food security are crucial considerations for success. Adapting to these trends is crucial for success in the rapidly evolving industry landscape.

What are 7 Management’s latest expansion plans?

Well, 7 Management is actively broadening its presence, launching new locations across the UAE, Qatar, Greece and Lebanon. We will debut TAMADA in the UAE, in collaboration with Ennismore, at SLS Dubai in late 2023. This venue will be joined by Bagatelle in Four Seasons Astir Marina in Athens in 2024. Moreover, in its expansion into Saudi Arabia, 7 Management will operate seven themed restaurants  for Joël Robuchon on NEOM’s luxury island of Sindalah.


Website Icon png images | PNGEgg 7management.me 



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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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