The hospitality industry thrives on fresh ideas and global connections, and this year’s World Travel Market Africa (WTM Africa) in Cape Town offered exactly that. For hotels and venues, the expo was more than a showcase, it was a chance to see where our industry is heading and how we can prepare for the future.
Sustainability Moves from Trend to Standard
WTM Africa made it clear that sustainability is now a baseline expectation. Guests want to see eco-friendly practices in action, whether it’s reducing food waste, sourcing locally, or cutting down on single-use plastics. For South African hospitality, this is an opportunity to combine global standards with our rich local resources.
Digital Transformation Accelerates Guest Engagement
The shift towards digital-first hospitality is gathering pace. Guests expect smooth booking experiences, personalised communication, and easy access to services. For catering and events, this could mean QR-based menus, digital ordering, and integrated event management platforms. Convenience and clarity are now key measures of guest satisfaction.
Event Tourism Strengthens South Africa’s Position
Cape Town’s role as host city highlighted South Africa’s growing reputation as a destination for meetings, incentives, conferences, and exhibitions. This means more demand for corporate hospitality, large-scale catering, and hybrid event solutions. It’s a chance to showcase South African hospitality on a global stage.
WTM Africa reminded us that hospitality in South Africa is about anticipating change and meeting it with confidence. Sustainability, digital transformation, and event tourism are not distant ideas, they are priorities right now.
At Core Catering Supplies we love nothing more than shining a light on the spaces that make the hospitality industry worth celebrating. And right now, there is one spot in Durban that has absolutely everyone talking. If you haven’t heard of Bean Bag Jazz Lounge yet, buckle up, because you’re about to add it straight to your must-visit list.
A Legend That Never Really Left
There are places you visit and places you never forget. Bean Bag Jazz Lounge is firmly the second kind. Ask any Durbanite about it and watch their face light up. It was the kind of spot where nights turned into mornings, strangers became friends, and the music made everything feel possible. So when it closed, people felt it. And when it came roaring back in November 2024 under the direction of Akhona Ndlovu, the same woman behind the award winning Zai Restaurant, Durban collectively lost its mind in the best way.
OK But What Is It Actually Like?
Picture this. You’re on Florida Road in Morningside, you walk in and the energy just hits you. It’s warm, it’s buzzing, and there’s a live band doing what they do best. The space feels like it was made for good conversation and even better nights. It’s open every single day from midday until 2am, so whether you’re sliding in for a lazy lunch or arriving fashionably late on a Saturday, there’s always something waiting for you.
Every Night Is Its Own Thing
This is where it gets really good. Thursdays are Bohemia Nights, bringing back the legendary free spirited vibe of the original Bean Bag Bohemia that older fans have been missing for years. Fridays are all about live jazz, with both big names and fresh talent sharing the same stage. Saturdays kick off at 7pm and honestly just don’t stop, with soulful sounds stretching well into the early hours. And Sundays? Sundays are pure magic. Soul Sessions start at 1pm and come with a full Sunday Buffet, a lamb spit braai, a live band and DJs. It is the reset your week didn’t know it needed.
The Food Is Not Playing Around
Let’s talk about the menu because it deserves its own moment. Think traditional African dishes given a modern twist, sitting side by side with international favourites that feel right at home. During the week they even offer a three course meal covering starter, main and dessert at a price that will genuinely surprise you. Good music and good food? Yes please.
Why We’re Talking About It
At Core Catering Supplies we work with venues, restaurants and hospitality businesses every day, and we know that the ones that truly stand out are the ones that make people feel something. Bean Bag Jazz Lounge does exactly that. It’s not just a night out, it’s an experience, and Durban is lucky to have it back.
So tell us, have you been to Bean Bag Jazz Lounge since it reopened and if you have, what was your favourite night?
Easter in South Africa is all about family, tradition, and unforgettable flavours. Nothing embodies this better than iconic Cape-style fish dishes like tangy pickled fish and smoky grilled snoek. Loved for generations, these recipes are perfect for festive family meals, weekend braai’s or catering spreads. Whether you are looking for easy Easter recipes, traditional South African fish dishes or crowd-pleasing braai ideas, these classic favourites bring the perfect balance of sweet, tangy, and smoky flavours to your table. Get ready to enjoy authentic South African seafood traditions that are both simple to prepare and impossible to resist.
Tangy Pickled Fish Recipe
A true Easter favourite, this pickled fish recipe is full of flavour and easy to make ahead of time.
Ingredients
For the Fish
1 kg firm white fish such as hake or snoek, cut into portions
2 cups cake flour
1 tbsp salt
1 tsp black pepper
Oil for frying
For the Pickling Sauce
2 large onions, sliced
3 cloves garlic, crushed
2 cups white vinegar
1 cup water
¾ cup brown sugar
2 tbsp curry powder
1 tsp turmeric
1 tsp mustard seeds
1 tsp coriander seeds
2 bay leaves
Salt to taste
Method
Fry the Fish Season the flour with salt and pepper, lightly coat the fish, and fry until golden brown and cooked through. Drain on a paper towel.
Prepare the Pickling Sauce Cook the sliced onions until soft. Add garlic and cook briefly. Stir in vinegar, water, sugar, curry powder, turmeric, mustard seeds, coriander seeds, and bay leaves. Simmer for 10 to 15 minutes until slightly thickened.
Layer the Fish and Sauce In a glass or non-metal dish, layer the fried fish and pour warm pickling sauce over it, ensuring all pieces are covered.
Let It Rest Cool completely, cover, and refrigerate for 24 to 48 hours to allow flavours to develop.
Serving Tips:
Serve cold with fresh bread or hot cross buns
Perfect for buffets or festive platters
Smoky Grilled Snoek Recipe
Nothing says South African Easter like a classic grilled snoek, smoky, tender, and packed with flavour.
Ingredients
1 whole snoek, cleaned and scaled (1–1.2 kg)
4 cloves garlic, minced
2 tbsp butter, softened
2 tbsp olive oil
1 lemon, juiced
1 tsp salt
½ tsp black pepper
Fresh parsley or thyme for garnish
Optional chutney topping:
3 tbsp apricot jam or chutney
1 tsp mustard
Method
Prepare the Fish Rinse and pat dry. Make 3–4 diagonal slashes on each side.
Make Garlic Butter Marinade Mix garlic, butter, olive oil, lemon juice, salt and pepper.
Coat the Fish Rub marinade over fish, inside and out. Spread chutney on top if using.
Grill the Snoek Preheat the grill to medium-high. Cook fish 8–10 minutes per side until opaque and flaky.
Serve Garnish with herbs and lemon wedges. Serve with salad, roasted vegetables or fresh bread.
Tips:
Use a fish basket or foil for delicate fish
Stuff cavity with lemon slices and herbs for extra flavour
Serving Ideas for Easter
Pair pickled fish with hot cross buns or crusty bread
Serve grilled snoek alongside salads, roasted vegetables, or festive sides
Combine both dishes on a buffet platter for a colourful and traditional Easter spread
The APS Germany Perfecto range has been designed as modular system that allows operators to build their own structured, visually appealing buffet displays that best suit their unique service setting.
Built for Flexibility
At the core of the Perfecto range is its modular design. The system includes buffet stands, wooden boards, and tiered trays that can be combined in multiple configurations depending on the service style.
This flexibility allows operators to adapt setups for breakfast buffets, conferencing, or high volume service, without needing entirely different equipment for each occasion.
The ability to mix components such as single stands, double tier displays, and extended boards means that one system can support both compact and large scale presentations.
Space Efficiency
Space management is a key challenge in buffet service, especially in urban venues or high traffic environments.
The Perfecto system addresses this by building vertically. Multi tier trays and raised stands allow operators to increase serving capacity without expanding the footprint of the buffet.
This is particularly valuable for:
Hotel breakfast buffets with limited counter space
Each year, Cape Town transforms into a vibrant hub of culture, music, and global tourism, and few events capture this energy quite like the Cape Town International Jazz Festival. Hosted at the Cape Town International Convention Centre, this iconic event is far more than a music festival. For hospitality professionals, it represents a high impact trading period, a platform for brand visibility, and a test of operational excellence.
Since its inception in 2000, the festival has grown into one of the largest jazz events globally and the biggest on the African continent. Taking place annually in March, the festival runs across two days, featuring a diverse mix of international and local artists performing across multiple stages.
With tens of thousands of attendees and over 40 performers, the event attracts a wide demographic, from international tourists to local music enthusiasts.
For hospitality operators, this translates into:
Increased foot traffic across restaurants, bars, and hotels
Higher demand for premium experiences
Opportunities to align offerings with a culturally engaged audience
There’s always a vision before a show. You plan, you design, you build… and then you wait to see if it all comes together the way you imagined.
At HOSTEX 2026, it did.
From the moment the doors opened at Hall 1 | Stand B23, the space came to life in exactly the way we had hoped — not just as a stand, but as a feeling. Premium, welcoming and energetic. A place where people stayed a little longer, sat a little deeper in conversation, and connected in a way that felt natural.
A Space for Connection
Our hospitality lounge was at the heart of it all. From early morning coffees through to late afternoon conversations, it became a space of constant movement and meaningful exchange. Suppliers, partners, collaborators, friends and trade professionals from across the industry stopped in — some for a moment, others for hours — and each interaction added to the energy of the stand.
We also had Core teams represented from across the country, many meeting one another in person for the first time — a reminder that what we build nationally is just as important internally as it is externally.
A Culinary Highlight: Pinsa Club
And of course, Pinsa Club delivered.
Served fresh from noon until close each day, and brought to life on-site by Chef Christian Wilderer himself, it quickly became a standout. Simple, versatile and consistently delicious, it sparked conversation across the board — from chefs exploring menu additions to operators looking for practical, scalable solutions. It did exactly what we hoped: introduce something new in a way that makes sense commercially and operationally.
Glassware That Made an Impression
Surrounding the lounge, the product told its story — and this year, that story felt especially strong.
One of the standout moments of the show was the reveal of Stölzle Lausitz, a superb new addition to the Core portfolio. Its lead-free crystal glassware brought clarity, precision and elegance to the stand, and the response confirmed exactly why we were excited to introduce it. Bubbles and beers served in the new Stölzle range added a fresh layer of refinement, while reinforcing Core’s commitment to bringing distinctive, world-class hospitality brands to the Southern African market.
Alongside this, the full strength of our glassware offering was on show. Libbey, ONIS and Royal Leerdam were all showcased across the stand, with trusted ranges sitting alongside many new additions. Displayed, handled and used in a real hospitality setting, the collections demonstrated both the depth of the portfolio and the way Core continues to evolve it with intention.
Bar & Service Integration
That same thinking carried through the rest of the stand. Our Marola barware featured throughout the lounge and bar area, supporting both service and presentation seamlessly. The bar itself became a focal point — a bespoke build developed for the Randburg branch and perfectly debuted at HOSTEX. Fully stocked with the Wilderer spirit range and equipped with an oven and slush machine from preferred supplier BCE, it supported both the Pinsa offering and beverage service with ease.
Tabletop & Buffet Presentation
Our APS buffet display made a bold and refined statement — anchored by the VALO range and layered with black-on-black tones, PVD finishes and contemporary serveware. New Steelite introductions added depth to the tabletop story, while HEPP brought polish and presence through an expanded serveware and tabletop offering. Fuchsthaler cutlery sat comfortably within the mix, reinforcing the practical elegance that underpins so much of Core’s offering.
Design & Atmosphere
All of this was brought together through a considered design vision led by Saskia Interiors, who once again translated concept into atmosphere with a confident, intuitive touch. Black-on-black formed the foundation, lifted by vibrant green planting, bamboo elements and the sleek edge of PVD finishes. Lighting across the shelving played a subtle but powerful role — allowing product to shine while creating an illuminated and immersive environment.
Decorative Elements & Collaborations
The space was elevated further by thoughtful decorative elements. Hayward and Haines introduced vibrant accents into the lounge, adding colour and energy, while PetraK Sculpture layered in artistry with her striking ceramic works — organic in form, yet regal in presence. Petra was present throughout, engaging directly with visitors and collectors, adding a personal and tactile dimension to the experience.
We were also proud to collaborate with Joburg Style, whose publications were featured on the stand — a subtle nod to the broader lifestyle and design conversation within hospitality.
Beverage Hub Experience
Beyond the stand, the Core-curated beverage hub came into its own on the other side of the expo, bringing together a vibrant mix of partners including Liquidity representing Wilderer, Fruit & Flight, BOS Ice Tea and Starcape. A deliciously colourful and diverse selection of beverages and culinary boosters was on offer, with each partner creating strong engagement through tastings, meetings and conversation.
Importantly, these products flowed back into the Core lounge and displays, becoming part of the overall experience. Partners moved between both spaces, hosting, serving and connecting in a way that felt seamless and collaborative. With the support of Rialto Food & Packaging, Fitch & Leedes, and BOS red espressos kept the energy steady throughout the day, while a lively range of refreshments carried the atmosphere into the afternoon. One standout? The “Dead South” made with Wilderer Rogue Apple Pie Moonshine, ginger ale served over ice with lemon — simple, balanced and memorable.
A Team Effort
But more than anything, this was a team effort.
From concept to execution, from build to breakdown, from first guest to final farewell — it was the people who made it what it was. Our teams, our partners, our suppliers, our collaborators, and every single person who took the time to visit.
Thank you for showing up.
Until Next Time
A special thanks to Rialto Food & Packaging, Fruit & Flight, Starcape, Liquidity, The Pinsa Club, Wilderer Distillery, Saskia Interiors, Fitch & Leedes, BOS Ice Tea, Hayward & Haines Africa, and Petra K Sculpt, and La Vie for partnering with us.
HOSTEX always reminds us why we do what we do — to support the industry, build long-term relationships, and keep evolving with purpose.
In a busy bar environment, a reliable blender is just as important as your shaker or jigger. From frozen cocktails to smoothies and frappés, blenders often run continuously during peak service. Without proper care, this essential piece of equipment can quickly become inefficient or fail at the worst possible moment.
Why does maintenance matter
In commercial bars, equipment is subjected to far heavier use than in domestic kitchens. A poorly maintained blender can lead to several operational issues:
• Reduced blending efficiency • Overheating motors • Hygiene risks from residue build up • Unexpected breakdowns during service
Daily Cleaning, The Most Important Habit
The most effective way to maintain a bar blender is to clean it immediately after use. Allowing ingredients to dry inside the jar makes cleaning more difficult and can lead to bacteria build up.
A simple daily routine should include:
• Rinsing the blender jar immediately after use • Washing the jar, lid and blade assembly with warm water and mild detergent • Carefully cleaning around the blade with a soft brush • Wiping the motor base with a damp cloth, never submerging it in water • Drying all components completely before reassembly
Weekly and Monthly Equipment Checks
Daily cleaning keeps the blender hygienic, but scheduled inspections are just as important for long term reliability.
Inspecting power cords for damage
Checking that screws and fittings remain secure
Looking for cracks or wear in the jar and lid
Blade Care and Performance
Blades are the heart of any blender. In bar environments they frequently process ice, frozen fruit and thick ingredients, all of which place strain on the cutting edges.
Signs that blades may require attention include:
• Chunky or inconsistent blending results • Longer blending times • A louder or strained motor sound
A Small Routine That Protects Your Equipment
In hospitality, equipment reliability is directly tied to service quality. A blender that is properly cleaned, inspected and used correctly will last longer and perform consistently even during high volume service.
By implementing a simple routine of daily cleaning, scheduled inspections and proper storage, bars can avoid unnecessary repairs and keep operations running smoothly.
The Libbey Embassy Range is a long-established collection of beverage glassware designed to meet the rigorous demands of hospitality venues, bars, restaurants and catering services. Known for its classic silhouettes, broad selection of drink types and robust manufacturing, Embassy sits comfortably in commercial environments where reliability matters as much as presentation.
What Makes Embassy Stand Out
A defining feature of the Embassy range is its Safedge® rim and foot construction, which resists chipping and minimises replacements in busy service environments.
Made from 100% quality glass, each piece is dishwasher and glasswasher safe — an important consideration when managing labour and turnaround in back-of-house operations.
The shape of each style is purposefully designed to reflect classic drinkware proportions, while still offering enough strength for frequent handling. Whether you are presenting a flute of sparkling wine or a branded beer, the Embassy Range blends form and function in a way that supports both service efficiency and guest experience.
Different Styles
Champagne Glasses – Tall and graceful stems with a clear bowl for MCCs and sparkling wines. Beer Glasses – Stemmed beer glasses offering a refined vessel for ale, lager and craft styles. Cognac and Spirit Glasses – Snifters with curved bowls that allow aroma to concentrate, ideal for brown spirits. Hi-Ball & Tumbler Styles – Versatile tumblers suitable for long drinks and non-alcoholic service.
The versatility of the Embassy Range means you can build a comprehensive drinkware programme that aligns with your menu and service style, without sacrificing durability. This breadth of styles supports a wide beverage list without the need for multiple brands of glassware.
Choosing Embassy for Your Venue
Selecting glassware isn’t simply about aesthetics; it’s about performance under pressure. The Embassy Range works well in environments where practicality and appearance must work hand in hand.
Key considerations for hospitality buyers include:
Service type – from fine dining to casual bar environments
Beverage focus – wine, cocktails, beer or spirits
Cleaning process – dishwasher compatibility
Breakage management and cost
The Libbey Embassy Range provides hospitality professionals with a dependable choice for glassware needs. Its combination of classic design, commercial resilience and broad style selection makes it suitable for a wide spectrum of venues. With durability built into its core and adaptability across drink types, Embassy supports both operational efficiency and guest satisfaction.
Have you ever stopped to consider what truly makes cutlery exceptional? As a restaurant or hotel owner, you may also have asked yourself whether investing in higher-quality cutlery truly makes a difference.
The Guest Experience Is in the Details
Cutlery is one of the few elements your guests physically interact with throughout their dining experience. The weight, balance, finish, and durability all influence how a meal is perceived.
Well-crafted cutlery enhances presentation, improves comfort, and reinforces confidence in your establishment. It may seem subtle, but it plays a powerful role in shaping the overall dining atmosphere.
The Importance of Weight and Balance
Rather than comparing brands, it is more valuable to focus on the specifications and craftsmanship that define quality cutlery.
One of the most noticeable characteristics of FuchsThaler cutlery is its weight and balance. It is slightly heavier than many standard lightweight ranges. This added weight:
Enhances durability
Reduces the likelihood of bending
Improves balance in the hand
Contributes to a longer lifespan
A well-balanced utensil feels controlled and comfortable, whether used in a high-volume restaurant, a hotel dining room, or at home.
Built for Strength and Durability
Strength is essential in demanding hospitality environments.
Manufactured according to German quality standards, FuchsThaler cutlery is designed to maintain its shape and structural integrity even with frequent washing and continuous service cycles.
For hospitality businesses, this translates into:
Greater longevity
Reduced replacement frequency
Consistent presentation over time
When service is constant, reliability is non-negotiable.
Size and Proportion Matter
The dimensions of cutlery significantly impact the dining experience.
FuchsThaler pieces are slightly more generous in length and width than standard compact designs. This subtle difference creates:
A more substantial dining feel
Improved comfort and grip
Enhanced visual presence on the table
In both busy restaurants and relaxed home dining settings, these proportions elevate the experience without feeling oversized or impractical.
Hospitality-Grade Quality, Thoughtfully Designed
Combining durable stainless steel construction with refined design, FuchsThaler delivers hospitality-grade quality at a practical price point.
It is created to meet the needs of:
Restaurants
Hotels
Catering companies
Households that value reliability and performance
The focus is not on comparison, but on craftsmanship and thoughtful engineering.
Designed for High-Volume Service
In a world where service is fast and expectations are high, cutlery must endure repeated handling, washing, and storage without compromising its appearance or functionality.
FuchsThaler cutlery is crafted to support:
High-volume restaurant service
Hotel dining operations
Catering and banqueting environments
Everyday home use
It is not about being better than others. It is about offering a carefully designed product that prioritises durability, comfort, and timeless style.
Traditional
The Traditional collection anchors your setting with its established, familiar silhouette, speaking to classical dining formality.
Introducing the lightweight yet robust Capri range, defined by its clean, flowing lines and exceptional ergonomic design. Crafted for comfortable handling and longevity, this collection withstands daily operational demands without compromising its refined presentation.
Munich represents a commitment to enduring quality and precise engineering, featuring a classic yet defined silhouette. The substantial gauge and mirror finish guarantee sustained performance and a powerful presence on the tabletop.
In hospitality, the most memorable dining experiences are those that extend beyond the plate — where setting, narrative, and detail come together to create something guests carry with them long after the meal ends.
A recent example of this philosophy in action is Dare2Dream, the immersive fine-dining concept located at Forum Homini Boutique Hotel in the Cradle of Humankind, near Krugersdorp in Gauteng.
A long-standing Core client, the Forum Homini team has consistently invested in evolving their guest offering — not only front of house, but operationally and in the kitchen environment that supports it. Over the years, Core Catering Supplies has supported the property across multiple areas, supplying a broad range of solutions including kitchen equipment, back-of-house tools and consumables, as well as glassware, barware, and tabletop presentation pieces throughout the boutique hotel.
Their newest concept invites guests into a world of imagination and sensory exploration. Set within a dome environment, Dare2Dream presents an eleven-course tasting journey shaped by storytelling — drawing inspiration from Karina Marais’s memoir and accompanied by original music and narrative elements. Each course unfolds as part of a larger experience engaging sight, sound, taste, smell, and touch, paired with thoughtfully selected MCC and fine wines.
Rather than traditional fine-dining formality, the concept embraces what many describe as “fun dining” — refined, creative, and immersive — where theatre and culinary craft intersect. It reflects a growing global shift toward experiential hospitality, where operators seek to create emotional connection alongside technical excellence.
As Dare2Dream came to life, Core worked alongside the team to ensure presentation and service elements aligned with the vision — from carefully selected glassware and tabletop solutions through to the development of bespoke designed plates created specifically for the venue and now featured as part of the visual storytelling within the experience.
These details matter. The right glass profile influences aroma and perception. The right tabletop elements shape the visual narrative. And custom presentation pieces allow chefs to extend creativity beyond cuisine into full sensory engagement — all supported by a well-equipped kitchen environment that enables consistency and execution behind the scenes.
It is always rewarding to see clients push boundaries and invest in innovation within the South African hospitality landscape. Concepts such as Dare2Dream reinforce how experiential dining continues to evolve — and how thoughtful collaboration between operator, designer, and supplier can help bring ambitious ideas into tangible form.
We look forward to continuing our partnership with the Forum Homini team and to seeing where imagination takes them next.
As the holy month of Ramadan approaches in 2026, the hospitality industry once again has an important opportunity to serve guests observing this sacred time with care, awareness, and excellence. Ramadan remains a period of reflection, fasting, prayer, and community — and for hospitality professionals, it calls for thoughtful planning and meaningful service delivery.
Because Ramadan follows the lunar-based Hijri calendar, its exact start date is determined by the sighting of the crescent moon. As reported by publications such as The New York Times, different countries may announce the beginning of Ramadan on slightly different days, depending on regional moon sightings and religious authorities. These centuries-old traditions continue to shape how Muslim communities around the world commence this spiritually significant month.
Prioritising Suhoor and Iftar Experiences
Ramadan centres around two key meals:
Suhoor – the pre-dawn meal
Iftar – the evening meal to break the fast at sunset
In 2026, guests will continue seeking well-organised, timely, and meaningful dining experiences around these moments.
Hospitality venues can stand out by:
Extending operating hours to accommodate early morning and sunset service
Offering curated Suhoor and Iftar menus that blend traditional favourites with contemporary options
Creating communal dining environments that encourage connection and shared experience
Ensuring efficient service at peak Iftar times
Cultural Awareness and Religious Sensitivity
Cultural intelligence remains a defining factor in hospitality excellence.
Simple but impactful actions include:
Being mindful of guests who are fasting during daylight hours
Providing designated, quiet prayer spaces where possible
Lowering or switching off music and television during Iftar to allow guests a peaceful moment to break their fast
Health-Conscious and Sustainable Menu Options
In 2026, health awareness and sustainability continue to shape global dining trends, particularly across the Middle East and Muslim-majority markets.
Ramadan menus can incorporate:
Nutrient-dense dishes that replenish energy after fasting
Plant-forward and balanced meal options
Locally sourced ingredients
Reduced food waste strategies, especially during buffet-style Iftar service
Sustainable practices not only meet modern consumer expectations but also demonstrate long-term responsibility.
Community Engagement and Social Responsibility
Ramadan is a time rooted in generosity and compassion. Hospitality businesses can strengthen their community presence by:
Hosting charitable Iftar events
Partnering with local organisations to provide meals for those in need
Supporting community outreach initiatives
Creating shared dining events that bring diverse groups together
Inclusive and Diverse Offerings
Ramadan gatherings often involve extended families and multi-generational groups. Establishments that provide:
Comfortable, family-oriented seating arrangements
Consideration for dietary requirements
Prayer-friendly facilities
Warm, welcoming service will be well positioned to encourage repeat visits throughout the month.
Ramadan 2026 presents hospitality professionals with an opportunity to combine operational excellence with cultural understanding. By prioritising personalised service, respectful practices, sustainable menus, and meaningful community engagement, your establishment can create memorable experiences that resonate long after the holy month concludes.
Thoughtful preparation is not simply good practice, it is a strategic advantage.
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