What’s trending in Lebanon’s F&B scene

What’s trending in Lebanon’s F&B scene

Stepping into the vibrant tapestry of Lebanon’s F&B scene, innovation and adaptation redefine culinary landscapes amid a backdrop of shifting trends and challenges. Witnessing a surge of new openings, Lebanon’s Syndicate of Restaurants, Night Clubs, Cafes and Pastries has voiced concern over ventures lacking vision. Here, we learn more about the country’s F&B scene and what’s trending.

New openings

While there is room for serious newcomers to the Lebanese F&B sector, they generally need to be smaller in size but with a strong concept and brand identity. According to Alfred Asseily, owner, general manager and chef of Fred Kitchen and Bar, newcomers to the market often misjudge how difficult it is to enter the industry and succeed.

Maya Bekhazi, CEO of Bobo Fou bistro, said that 2023 witnessed a surge in restaurant reopenings in Lebanon, with many new concepts launched in various regions outside Beirut.

A changing market

The international F&B landscape has changed significantly post-Covid, as Tarek Alameddine, chef and co-founder of Buco Burger Bar & FCC, explained. Indeed, shifts witnessed in Lebanon are representative of people’s interests. According to the chef, smaller Lebanese concept restaurants will be trending.

Furthermore, the lifestyle of people has changed, with more people seeking smaller, cozier restaurants.

Saturated or not?

As the F&B market is constantly changing and the economic situation continues to be challenging for all industries, saturation is a real issue for Lebanon’s F&B sector. However, while the market is small, there is always room for innovative concepts, provided there is due diligence and thorough research is conducted.

Asseily talked about the importance of operators coming up with a great idea supported by good quality products, excellent service and a trendy location.

How the Lebanese market is seeking new cuisines

Embracing diversity in culinary experiences is paramount, as Lebanon’s discerning consumer base seeks new tastes. While receptivity to unusual kitchen concepts like Korean and Chinese is evident, investor hesitance due to economic volatility poses a challenge.

However, with Lebanese consumers’ appetite for exploration and innovation, there lies an opportunity for visionary restaurateurs to navigate uncertain waters and shape a dynamic F&B landscape where tradition meets innovation.

Insights from HORECA Talks 2024 at HORECA Lebanon, co-organized by Hospitality News Middle East and Hodema Consulting Services. Session moderated by Nada Alameddine, managing partner at Hodema Consulting Services, and Nagi Morkos, founder and manager partner at Hodema Consulting Services.

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