BonBird, the UAE-based fried chicken brand under Yolk Brands, has announced its expansion into Kuwait, reflecting a significant step in the group’s regional strategy.
The brand is scheduled to open its first location in Q4 2026, targeting a flagship site in one of Kuwait’s prestigious commercial districts. This initial launch will see multiple outlets inaugurated concurrently, underscoring BonBird’s commitment to enhancing accessibility for customers across various locales.
The Kuwaiti debut marks the first in a planned series of four locations, with the remaining three set to launch within the next 30 months.
This expansion will be executed in partnership with EateryZone Food Supplies, a local entity with over three decades of experience in retail and lifestyle brands. This collaboration is expected to leverage EateryZone’s extensive market knowledge and BonBird’s distinctive brand identity to drive long-term growth.
The move into Kuwait is indicative of Yolk Brands’ strategy to scale its operations through carefully chosen local partnerships.
EateryZone’s established presence in Kuwait’s retail landscape provides a vital foundation for BonBird’s entry into a market known for its discerning, brand-aware consumers.
Speaking of the partnership, Amro AlSaid, CEO of EateryZone Food Supplies, said, “We are thrilled to bring BonBird to Kuwait. Having spent over 30 years building a diversified retail presence in this market, we know what Kuwaiti consumers look for – quality, authenticity, and experience. BonBird delivers on all of these, and we are confident it will resonate strongly here.”
Caterer’s top stories this week…
Caterer Middle East catches up with Rabih Fakhreddine, founder & group CEO of 7 Management, to find out why premium-casual, product-driven, home-grown concepts will continue to lead the way in Dubai’s hospitality industry.
Dubai Restaurant Week has been extended and will now run throughout the whole of May, meaning an increase of dining deals across the city this month. Originally scheduled to run until Sunday, May 17, the event will now feature a raft of daily deals until Sunday, May 31.
As Dubai’s premium restaurants compete for diners looking for more than another tasting menu, Third Avenue has used contemporary art as the framework for a more immersive dining experience. It’s Edible Art: Heart of Chroma menu, created by chef Shehab Medhat in collaboration with artist Kristel Bechara, was built around Bechara’s Heart of Chroma series.
Chef Sperxos has inaugurated the second location of The Dish by Chef Sperxos at the Depachika Food Hall in Palm Jumeirah Mall, attracting over 500 guests for a lively evening that highlighted the restaurant’s Mediterranean-inspired culinary offerings.
RamenHisa, an intimate 28-seat retreat at Dubai Opera, opened on May 7, crafted by the acclaimed team behind three-toque TakaHisa restaurant.
Home-grown company Coffee Planet is planning on further expansion throughout 2026, after more than 20 years in business. Established in the UAE in 2005, Coffee Planet started out at petrol stations. In 2008, it set up its Dubai roastery to support growing demand, and now can be found in hotels, cafés, restaurants and supermarkets across the GCC.
Paris Society, the hospitality group renowned for its iconic dining and nightlife establishments, has announced the opening of Le Piaf in Dubai on May 20, marking the first international expansion of its celebrated piano-bar concept.
And finally, Caterer Middle East brought together the region’s nightlife and beverage community last night at Caterer After Dark: The 86 Edition, a refreshed take on the annual awards event.
Swipe through this week’s key industry moves.
Chef Sperxos has inaugurated the second location of The Dish by Chef Sperxos at the Depachika Food Hall in Palm Jumeirah Mall, attracting over 500 guests for a lively evening that highlighted the restaurant’s Mediterranean-inspired culinary offerings.
The new opening follows the successful launch of the original location at One&Only One Za’abeel in May 2025, marking a significant expansion for the brand in Dubai’s competitive dining sector.
The event brought together a diverse crowd, including food enthusiasts, media representatives, influencers and hospitality industry leaders, all eager to experience the innovative culinary concepts presented by Chef Sperxos.
From the outset, the atmosphere buzzed with excitement as attendees indulged in signature dishes and watched live culinary demonstrations that showcased the chef’s unique approach to Mediterranean cuisine.
Gates Hospitality CEO Dr Naim Maadad says UAE restaurants cannot treat resident diners as a fallback audience during softer trading periods.
Speaking on the role of local communities in restaurant performance, Maadad said venues built around neighbourhood engagement and repeat resident traffic are proving more resilient because their customer base is “habitual rather than transactional.”
He warned that while discounts and set menus can drive short-term volume, they are not the same as building genuine loyalty. “Community cannot suddenly become a reactive strategy in downturns or periods of uncertainty,” he said.
Maadad added that a healthier model is one where tourism drives the peaks, while residents sustain baseline performance year-round, with long-term success built on “repeat trust, familiarity, and community connection.”
Paris Society, the hospitality group renowned for its iconic dining and nightlife establishments, has announced the opening of Le Piaf in Dubai on May 20, marking the first international expansion of its celebrated piano-bar concept.
Set within the luxurious Jumeirah Emirates Towers, this venue aims to replicate the intimate atmosphere that has garnered Le Piaf devoted patrons in Paris, Megève, and Val-d’Isère since its inception in 2017. The Dubai location is significant, as it extends the brand’s reach beyond Europe and caters to the city’s discerning culinary clientele.
The venue’s design is a reflection of its Parisian roots, featuring deep crimson velvet, crystal chandeliers, and a warm, inviting ambience that encourages social interaction. As guests dine, a live pianist elevates the atmosphere, fostering a sense of community among patrons, often culminating in spontaneous sing-alongs.
The transition from dinner service to a lively nightlife scene occurs seamlessly as the evening progresses, with a DJ taking over when the pianist concludes, transforming the restaurant into a vibrant club.
“Le Piaf has moved people across Paris and the French Alps for years, and we are proud to bring that spirit here for the first time,” says Rizwan Kassim, CEO of Paris Society. “It’s friends gathered around the piano and strangers who find themselves singing the same songs. And then the music takes over. Someone starts singing, another joins in, and the room just starts singing together. We try to create a space where it happens naturally, with the right elements in place. A room full of people united in song. That’s what people remember. That’s Le Piaf,” he ends.
Positioned at the heart of Dubai’s business district, Le Piaf is poised to attract both residents and visitors seeking a unique blend of gastronomy and entertainment. This initiative not only reflects Paris Society’s commitment to expanding its footprint but also reinforces Dubai’s status as a culinary and social epicentre, poised to offer experiences that linger in the memory long after the night concludes.
RamenHisa, an intimate 28-seat retreat at Dubai Opera, opened on May 7, crafted by the acclaimed team behind three-toque TakaHisa restaurant.
The space, reminiscent of a serene Japanese home with tatami flooring and floor seating, invites guests to remove their shoes and enjoy a tranquil experience.
Meanwhile, each bowl of ramen celebrates tradition with broths simmered for depth and clarity, house-made noodles tailored to each dish – produced using aromatic wheat flour, offering natural elasticity and measured firmness – and toppings like bluefin tuna, wagyu and Ozaki beef sourced directly from Japan.
“Our approach is to preserve Japanese tradition in its purest form, creating truly authentic Japanese ramen,” says chef Hisao Ueda. “When you travel, ramen restaurants often draw long queues, however, the flavours tend to differ somewhat from authentic Japanese ramen. We aim to deliver a level of flavour that not only reflects authentic Japanese ramen but transcends it.”
TakaHisa’s vice president, Mika Ueda, adds, “This philosophy extends beyond the food. It is reflected in the space, the flow of time and the stillness that allows one to fully engage with a single bowl.”
Ueda continues, “The rise of aroma, the precise temperature at the first sip, the evolving texture with each bite and the lingering finish that remains after the meal. By removing what is unnecessary and refining only the essence, we aim to create a bowl that speaks quietly, yet leaves a lasting impression.”
Home-grown company Coffee Planet is planning on further expansion throughout 2026, after more than 20 years in business.
Set up in the UAE in 2005, Coffee Planet started out in petrol stations. In 2008 it set up its Dubai roastery to support growing demand, and now can be found in hotels, cafés, restaurants and supermarkets across the GCC.
As part of its 2026 growth strategy, Coffee Planet plans to introduce more roasteries in the UAE and Saudi Arabia, while continuing its expansion across the GCC, the UK, Egypt and Pakistan, alongside entry into new markets such as Seychelles and Singapore.
The full-service coffee provider supplies to hospitality, corporate, public sector, travel and retail. Coffee Planet serves more than 1,000 B2B clients across industries and delivers over 21 million cups of coffee each month across the GCC.
With brands such as Seven Sisters, Antika, February 30, The Theater, Lucia’s and Yubi in its portfolio, 7 Management is an established name in the region’s hospitality industry.
Set up in Beirut in 2015, now in its 11th year the brand is showing no signs of slowing down. Conversely, despite the current challenges, 7 Management is doubling down with expansion plans – with eight new restaurants set to launch in Q4 2026 and 2027.
Openings in the pipeline include Em Sherif, Em Sherif Sea Café, Em Sherif Café, Chestnut Bakery, ISBA by Bagatelle, Seven Sisters at Park Hyatt and BeatBab, meaning a busy and exciting calendar ahead for the team.
Caterer Middle East catches up with Rabih Fakhreddine, founder & group CEO of 7 Management, to find out why premium-casual, product-driven, home-grown concepts will continue to lead the way in Dubai’s hospitality industry.
A new monthly workshop series to support learning and growth in the hospitality industry has been launched in Dubai.
The new ‘Industry Connect’ series will run at Epicure Studio in Dubai, to support learning, skills development and knowledge sharing in the hospitality community. Places are free and limited to a small number of attendees each month.
Launched by Chef Middle East, it builds on the foodservice distributor and hospitality partner’s long-term commitment into investment in the industry. The aim of the programme is to strengthen the hospitality industry with access to knowledge, professional training and collaboration.
“At Chef Middle East, our commitment to the industry goes beyond distribution,” said Joanie Dall’anese, head of marketing at Chef Middle East. “It is about building capability, sharing expertise and creating platforms that help chefs and operators grow stronger – especially in times where support and knowledge matter more than ever.”
Thurya has opened at Sofitel Riyadh Hotel & Convention Centre.
Thurya introduces a contemporary interpretation of Lebanese dining, with a focus on shared dishes, regional flavours and a hospitality experience shaped by Sofitel’s French art de vivre. The concept is designed to combine Lebanese culinary traditions with a setting suitable for dinners, business lunches and social gatherings. The menu includes cold and hot mezzeh, grilled dishes, tabkhat, seafood, desserts, mocktails, infused waters and signature beverages.
Thurya can accommodate up to 140 guests, giving the restaurant capacity for private dinners, business lunches and social dining occasions. Its operating hours are Tuesday to Sunday, from 6pm to 11pm.
Fadeel G. Wehbe, managing director of Sofitel Riyadh Hotel & Convention Centre, said: “With Thurya, we wanted to create more than a restaurant; we envisioned a dining destination that celebrates the richness of Lebanese culture through a contemporary and elevated lens. From the culinary storytelling to the atmosphere and hospitality experience, every detail has been thoughtfully designed to offer guests a refined yet welcoming space that reflects both regional authenticity and Sofitel’s signature French art de vivre.”
Abu Dhabi’s Soraya is expanding to London this summer.
The restaurant is set to open in Marylebone this summer, bringing the essence of the UAE restaurant to the UK capital. And it is set to be the group’s largest restaurant yet at 6,000sqft and accommodating up to 190 diners.
Popular dishes on the Abu Dhabi menu include spicy feta and borane o labou, mixed grill platter, short rib khoresh, house flatbread, butterflied sea bass, chicken tahchin and parmesan sibzamini, as well as a baklava ice cream sandwich.
The London version will be a “younger brand” that will “reflect the pace of the city”. The menu will be tailored to a smaller format, keeping the signature dishes but “adapting it to London’s produce and palate”.
Gerbou, the prominent Dubai restaurant renowned for its Emirati-inspired cuisine, has a new head chef, Ninad Salvi. Salvi brings nearly two decades of culinary experience.
His track record reflects a strong focus on ingredient-driven dining experiences, aligning with Gerbou’s mission to celebrate the UAE’s culinary heritage while incorporating modern techniques. Before his formal appointment, Salvi played a pivotal role during Gerbou’s pre-opening phase. His leadership during the critical opening period set a high standard for service quality, contributing significantly to Gerbou’s successful launch and its rapid recognition among discerning diners.
Caterer Middle East caught up with Salvi to hear his thoughts on his new role, the current challenges and his hopes for the future.
"Without challenges, there’s no growth or learning. Currently, the industry is dealing with rising ingredient prices and supply shortages due to global conditions. To address this, we at Gerbou are working closely with more local farms and suppliers, sourcing ingredients as locally and seasonally as possible."
