What The Food 2 Dubai: A Practical Guide for UAE F&B, Hospitality, and Agri-tech

Food festivals come and go. Some are fun and forgettable. What The Food 2 at Alserkal Avenue, taking place 25 to 26 October 2025 in Al Quoz, has a different brief. It blends ideas, trade insights, and public engagement in one place. It brings chefs, farmers, artists, and founders together to ask a simple question with serious weight: what should the next table in the UAE look like?

We see a clear message for business owners in Dubai, Abu Dhabi, Sharjah, Ajman, Ras Al Khaimah, Fujairah, and Umm Al Quwain. This is about how we grow, source, make, sell, and talk about food. It is also about talent, costs, supply chains, energy, and customer trust. The opportunity is not just the footfall. The opportunity is the learning.

If you work in food, drink, agritech, culture, or logistics, this weekend sits at the crossroads of ideas and action. In one sentence, it is a live R&D lab you can walk through.

What The Food 2: Dates, theme, and who it serves

• Dates: 25 to 26 October 2025, 10 am to 10 pm
• Location: Alserkal Avenue, Al Quoz, Dubai
• Theme: Disrupting the Table
• Focus: Sustainability, sourcing, taste, culture, creativity, and the business of food

The theme matters. Disruption here is not noise. It means testing legacy models and building better ones. It means practical ideas any SME can apply on Monday morning.

Quick facts

What	Details
Event	What The Food 2
When	25 to 26 October 2025
Where	Alserkal Avenue, Al Quoz, Dubai
Who attends	Chefs, F&B owners, suppliers, farmers, artists, families
Format	Talks, workshops, masterclasses, installations, pop-ups
Why it matters	Real insights on sourcing, cost control, brand story, and customer demand

Why UAE businesses should care

Food in the UAE is a story of speed and focus. We import much of what we eat. We depend on efficient ports, cold chains, and reliable partners. We serve a diverse population with high standards and strong price sensitivity. That is a demanding brief for any operator.

Events like What The Food 2 help us tune our plans to real shifts on the ground.

• Sustainability is not a trend. It is a cost line and a revenue line.
• Provenance is not theatre. It is a trust signal that drives repeat custom.
• Food waste is not a moral point alone. It is money left on the table.
• Innovation is not only tech. It is also menus, partnerships, and formats.

If you run a café in Jumeirah, a cloud kitchen in Business Bay, a farm in Al Ain, a roastery in Al Quoz, or a boutique concept on Saadiyat Island, you are in the same race for attention and operational clarity. This event helps you think in systems, not silos.

What to expect across both days

Expect an active mix of content and experience. Talks will cover supply, taste, culture, and the future of food in the Gulf. Workshops will turn ideas into steps you can take. Installations will give you a visual and emotional lens on the same problems you face in the kitchen or warehouse.

• Talks and discussions: Honest perspectives from chefs, growers, makers, and thinkers.
• Workshops and masterclasses: Hands-on sessions with recipes, simple R&D, and food-growing basics.
• Experiences and installations: Culture-led storytelling that brings context to the plate.
• Pop-ups and tastings: New concepts and flavours that benchmark where the market is heading.

We value the mix. It suits founders, operators, marketing teams, and buyers who want insight without academic noise.

Practical takeaways for F&B operators

Here are focused ideas you can bring back to your team in Dubai, Sharjah, or Abu Dhabi.

• Ingredient mapping: Create a two-column sheet. Column A, top 20 menu items. Column B, origin and supplier notes. Add one local alternative per item. Test two swaps per month and measure customer feedback.
• Waste as a KPI: Track prep waste and plate waste for two weekly cycles. Share data in your team briefing. Set a simple target, like a 15 percent reduction in four weeks.
• Menu clarity: Use plain language to explain sourcing in your menu or table talkers. One sentence per dish works best.
• Supplier partnerships: Ask for seasonal briefs and co-marketing options. Suppliers want your success.
• Energy and equipment: Log oven, fridge, and extraction hours for one week. Review duty cycles and maintenance schedules. Lower energy use is a direct saving.
• Social content: Share the “why” behind your hero dish. Short, human, and consistent beats fireworks.

These steps are small by design. They drive habit, which drives change.

Opportunities for agritech, growers, and suppliers

Farmers and agri-startups across the Emirates can use this weekend to secure leads and future pilots.

• Evidence first: Bring short case studies with yield, water use, and cost per kilo.
• Buyer language: Frame benefits in unit economics and risk. Not only sustainability.
• Reliable logistics: Show how you cover last-mile and cold chain.
• Taste wins: Run simple blind tastings. If taste lands, the rest is easier.
• Payment terms: Offer flexible pilots for first-time buyers. Reduce friction.

An Al Ain grower talking to a DIFC restaurant is a natural path. So is a Ras Al Khaimah farm pitching to hotels on Palm Jumeirah. Keep samples ready. Keep data tight.

Culture, brand, and the UAE story

The UAE has a deep food story that spans Emirati heritage, Indian flavours, Levant staples, British classics, and Filipino comfort dishes. What The Food 2 treats culture as a living part of business, not an afterthought.

Brand value grows when you show care for place and people. You do not need grand statements. You need grounded action.

• Feature one local product each week, like dates from Al Ain or honey from Hatta.
• Share staff stories, languages, and favourite dishes in short posts.
• Partner with local makers, artists, or coffee roasters for micro events.
• Teach one dish or technique in-store once a month. Learning builds loyalty.

Brand is a memory. Make the memory clear and consistent.

For hospitality groups and developers

Hotels, malls, and mixed-use sites across Dubai, Abu Dhabi, and Sharjah can use insights from the weekend to improve tenant mix and guest experience.

• Curate hyperlocal food halls with rotating traders.
• Set sustainability criteria in tenancy agreements that are realistic and measurable.
• Support kitchens with shared waste stations and easy sorting guidance.
• Offer short-term pop-up licences to test new concepts before long leases.
• Join the conversation on film, art, and food programming. It stretches dwell time.

Great places are edited well. This event shows what that edit can look like.

Media, influencers, and content teams

If you cover food in the UAE, you shape demand. Useful content wins.

• Put the supply story on screen. Not only hero shots.
• Share costs and context when you can. Audiences respect honesty.
• Avoid empty buzzwords. Focus on what the dish teaches us.
• Give credit to growers and suppliers. It builds the market.

Telling the whole story strengthens the whole sector.

If you attend only one day, do this

• Start with one talk. Pick a theme close to your business.
• Take one workshop. Look for a skill you can use next week.
• Taste three pop-ups. Identify one flavour trend per emirate you serve.
• Meet three suppliers. Exchange cards with one clear ask.
• Write five bullets on what changes on Monday.

Tiny actions beat big promises.

Voice and AI search: how to make your business discoverable

People ask phones simple questions. We should answer in simple lines. Update your profiles so you appear for voice search across Dubai, Sharjah, and Abu Dhabi.

• Add conversational Q&A to your site and listings. Example: “Do you deliver to JLT?”
• Use natural phrases customers say. Not jargon.
• Keep hours, location, and menu data accurate.
• Track which questions you receive on WhatsApp and repeat the answers online.

Visibility is compound interest. Every clear answer is a deposit.

What success could look like after the weekend

Set small metrics for November and December.

• 1 new local supplier trial per venue.
• 2 waste reduction tests per kitchen.
• 3 menu notes on provenance.
• 1 staff training on food cost and taste.
• 1 co-promo with a grower or roaster.

Review results every two weeks. Share wins. Adjust fast.

FAQ for quick planning

• Is it family friendly? Yes, with public programming and tastings.
• Can SMEs benefit without a stand? Yes, by joining talks and workshops.
• Is it worth it for non-F&B sectors? Yes, if you touch food through logistics, packaging, media, or real estate.
• How should we prepare? Bring questions, business cards, and a simple test plan for after the event.

Final word for UAE founders

Food in the UAE moves fast and stays competitive. What The Food 2 offers a clear window into where taste, values, and operations are heading. We suggest you attend with a focused plan, meet people with intent, and return with a shortlist of changes you can test. Small, specific, and repeatable beats grand and vague.

We opened with a question about the next table in the UAE. The answer sits with all of us, one decision at a time. Build trust, reduce waste, tell your story, and keep the flavour right. That is a table people come back to.

Ready to increase local visibility and attract customers who care about quality and provenance? Get your business listed for free and reach buyers across all seven emirates. Start now: https://uaethrive.com/get-your-uae-business-discovered-for-free

Thank you for reading, and see you in Al Quoz on 25 to 26 October 2025. Your next menu shift, supplier partnership, or brand story might start there. Here is to better food for people and planet, and to a stronger UAE F&B sector.

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