The Global Restaurant Investment Forum (GRIF) 2025 concluded in Dubai at full capacity, uniting global restaurateurs, investors and hospitality leaders for three days of insightful dialogue, culinary exploration and forward-looking collaboration.
As the 2025 edition of GRIF came to a close, one thing was clear: the future of hospitality is being written right here in Dubai. Over three dynamic days, from 6 to 8 October, the city became the meeting point for the world’s most influential voices in food and beverage investment. Hosted by 7 Management at Antika in the new 25 Jump Street and supported by 25hours Hotel Dubai One Central and Dubai Economy and Tourism (DET), the event once again achieved full capacity, reinforcing its reputation as the region’s premier platform for hospitality business and thought leadership.
The forum opened with engaging interviews featuring Rabih Fakhreddine, James Hacon, and Gustavo de Hostos, setting an energetic tone for the days ahead. From there, the conversations delved deep into the trends shaping modern dining, community building, investment strategy and innovation in the global restaurant industry.
Experiencing Dubai’s Culinary Landscape Firsthand
One of the highlights of GRIF 2025 was the immersive series of study tours, curated lunches and evening receptions designed to showcase Dubai’s ever-evolving food scene. Having experienced these moments firsthand, I was reminded of why Dubai has become one of the world’s most compelling culinary destinations.
The opening lunch hosted by Rosy Hospitality at Girl & the Goose created the perfect start: an afternoon of vibrant discussions and inspired plates. The owner-led tours that followed were among the most memorable parts of the event, taking us inside upcoming venues such as Tattu, Gitano, Gigi Rigoletto, Ninive Beach, Ina and Sirine by Gaia, along with landmark properties including Marsa Al Arab and the Marriott Resort Palm Jumeirah.
Each stop offered a glimpse into the creative energy driving Dubai’s F&B sector. From the elegance of Gigi to the laid-back coastal charm of Ninive Beach, every concept told its own story. The Alserkal Avenue homegrown tour, featuring Nala, Piehaus, Growhouse, Lila Molino and Nightjar, provided an equally inspiring look at the city’s independent scene and its emphasis on authenticity and craft.
Evenings were dedicated to celebration and connection, with standout receptions hosted by RIKAS, Delano Dubai, and Joey Ghazal at The MAINE Land Brasserie. The forum concluded with a closing lunch at Kempinski The Boulevard, hosted by Gastronaut Hospitality, where new brands such as MAMABELLA, Ram&Roll and Woohoo demonstrated how creativity and concept innovation continue to flourish in Dubai.
Conversations That Defined the Future
Across multiple sessions, GRIF 2025 explored the evolving landscape of the global food and beverage sector and the investment opportunities driving it. The GRIF 2025 Industry Sentiment Report revealed that KSA, the UAE and the US remain the top three priority markets for expansion, while experience-led dining and health and wellness continue to shape consumer demand.
The importance of neighbourhood restaurants as cultural anchors resonated throughout the discussions. Industry leaders including Fay Economides, Joey Ghazal, Ziad Kamel and Dr. Naim Maadad spoke about how community-driven concepts are becoming the heartbeat of modern cities. “Neighbourhood restaurants are part of the social fabric. They create identity, bring people together and give character to cities,” said Joey Ghazal, echoing a sentiment that was shared widely across the forum.
In one of the most compelling keynote sessions, Asma Khan, founder of Darjeeling Express, reflected on the cultural role of restaurants and the responsibility of hospitality to preserve heritage and empower people. “Restaurants can be vehicles for change. When you give space to underrepresented voices and protect culinary heritage, you are shaping culture,” she said, urging industry leaders to “be the change and leave a legacy for good.”
Technology, Wellness and Sustainability in Focus
Innovation was another key theme, particularly the growing influence of artificial intelligence on hospitality operations and creativity. Chef Reif Othman shared his perspective on how technology can support, but not replace, human intuition in the kitchen. “AI is a tool that can help with inspiration, but it will never replicate a chef’s intuition or the soul of a dish,” he said.
Panelists such as Ahmet Oytun Cakir of Gastronaut Hospitality discussed how AI is already transforming the way menus are designed and how demand is predicted, reducing waste and improving efficiency. The “AI Chef” case study from Woohoo further illustrated how technology and craftsmanship can work together to redefine the culinary experience.
The wellness economy was also a key focus area. Kathryn Moore of Spa Connectors and Chris Miller of White Rabbit Projects highlighted how wellness is expanding beyond spas into every aspect of lifestyle, nutrition and travel. As one speaker aptly noted, “Wellness is becoming part of the everyday. It is about how people live, work and dine, not just how they relax.”
Sustainability ran through nearly every conversation. From Rikas’s zero-waste policy, which reduced food waste by 40 percent, to Yolk Brands’ commitment to 100 percent sustainable seafood by 2026, it was clear that responsible practices have become a defining measure of success across the UAE’s hospitality landscape.
The Road Ahead
Looking toward 2026, insights from the GRIF x Food People & Project People Report suggest a sector that remains optimistic yet cautious, balancing expansion with operational challenges such as labour costs, regulation and supply chain pressures. Growth opportunities are strongest in Africa, India, Saudi Arabia and Asia, alongside continued consolidation within the GCC.
The introduction of the “Future Normal” manifesto, led by Henry Coutinho-Mason and co-authored live by more than 100 hospitality professionals, encapsulated the collaborative spirit of the forum. The document explored how restaurants of the future could embrace AI-driven personalisation, zero-waste systems and community-first approaches to create lasting impact.
Jennifer Pettinger-Haines, Founder of the GRIF Collective, closed the event with heartfelt gratitude. “It has been inspiring to see people from around the world come together to connect, collaborate and have fun while doing it,” she said.
Walking away from GRIF 2025, that sentiment felt entirely true. The conversations in Dubai this year reaffirmed that the future of hospitality will belong to those who can unite vision with discipline, innovation with culture and purpose with performance.
At Blogliterati.com, we have been attending GRIF events in Dubai since their early days, witnessing firsthand how this forum has evolved into one of the most influential gatherings in the global restaurant and hospitality calendar. Each edition brings new perspectives, deeper insights and inspiring stories from the people shaping the industry’s future. It is an event I eagerly look forward to every year, and one I am proud to continue supporting as it grows, innovates and redefines what hospitality can be.
About the Global Restaurant Investment Forum (GRIF)
The Global Restaurant Investment Forum (GRIF) is a premier platform that brings together the most visionary and enterprising figures in the global restaurant community. Through a series of insightful sessions and unparalleled networking opportunities, GRIF serves as a catalyst for collaboration, creativity, and growth across the F&B sector.
Anchored on the pillars of investment, innovation, and inspiration, GRIF unites industry leaders and investors on a dynamic stage that evolves with the ever-changing landscape of hospitality. Its curated gatherings foster meaningful dialogue, stimulate fresh thinking, and encourage investment in emerging concepts and market expansions across some of the world’s most exciting culinary destinations.
The 2025 edition of GRIF was made possible through the support of a valued network of partners committed to shaping the future of dining and hospitality. Key supporters include Forsite Creative and Akkomarka Restaurant Community, with Food People as community partner, MEZZA as finance and loyalty partner, and Antler as digital partner. 7 Management served as host partner, joined by experience partners Gastronaut Hospitality, Rosy Hospitality, Delano, RIKAS, Paris Society International, and The MAINE, each of whom hosted exclusive lunches throughout the forum. The 25hours Hotel Dubai One Central was the official hotel partner.
The forum’s strategic direction was once again guided by Think Hospitality, with Katch International leading PR efforts.
For more information on GRIF and to stay informed about upcoming events, visit grif.com.