Major Trends in F&B Operations – Insights from TGP’s Head of Operations, Ryan Waddell

As the scale of our projects across the region continues to grow—from managing the F&B operational infrastructure for monumental urban developments such as Expo City Dubai to overseeing F&B services for high-profile international events like COP28, and establishing and running entire food halls with world-class operational standards—the role of our operational team becomes increasingly critical.  

At TGP, our operational team is so often the backbone that turns our ambitious visions into reality, providing the manpower, logistical expertise, and seamless day-to-day management that bring many of our large-scale projects to life. 

To offer a glimpse into this world and its integral role in delivering our 360-degree service offering, we turn to Ryan Waddell, TGP’s Head of Operations. With a front-row seat to the dynamic transformations that have reshaped the F&B and hospitality sectors over the past decade, Ryan’s perspective provides invaluable insight into the challenges, innovations, and evolving trends driving the industry today.  

What does F&B operations look like today? How has it changed?  

F&B has become increasingly integrated into broader urban development and revenue strategies. No longer confined to a single function, operational support now must align with larger strategic goals, considering everything from logistical efficiency to overall business impact. As F&B becomes woven into complex urban plans, its role in creating a seamless, holistic experience for guests is crucial. 

The demand for experiential dining has reshaped F&B operations, with guests seeking immersive and memorable experiences rather than just food.

This includes themed dining, interactive menus, and curated entertainment, all of which must align to deliver a standout guest journey.  

Simultaneously, the rise of health-conscious and sustainable dining has pushed sustainability to the forefront, influencing menu design, ingredient sourcing, and overall business practices to meet consumer expectations.

With the increasing demand for "giga-scale" events and the need for personalised, localised service offerings, the complexity of F&B operations has also grown. Large international events require logistics at a grand scale, while the need for cultural sensitivity and tailored experiences ensures that each market's preferences are respected.  

What do you see as the top trends shaping F&B operations today? 

Highly interactive F&B experiences, such as live cooking classes, coffee tastings, and chef-led workshops, are gaining popularity as guests look for more than just a meal. These activities offer hands-on engagement with food and drink, providing unique, memorable experiences that go beyond traditional dining, and creating stronger connections between guests and the culinary world. 

Specialised skill sets are becoming increasingly essential across the sector. From chefs who can craft plant-based, health-conscious, and sustainable menus like our Plant-based Executive Chef Zak Carey, to local talent skilled in using indigenous ingredients and crafting dishes that resonate with cultural trends, the need for expertise has never been greater.  

For businesses like TGP, building depth in our ranks and tapping into specialist skillsets allows us to offer more than just conventional service—it enables us to deliver high-quality, culturally relevant, and innovative dining experiences.  

The growing recognition of F&B’s role as a key driver of visitation, dwell time, and profitability continues to present exciting opportunities for our business to continue growing and evolving—working with an exciting portfolio of clients who are heavily invested in building out their F&B offerings.  

That said, one thing that hasn't changed over the years is the need to consistently focus on world-class quality, both in food and beverage as well as overall service standards. Operators who have understood this and kept it at the core of their F&B strategy have been able to navigate the trends and changes that have impacted the sector. 

Are there any key regional trends that you see shaping F&B in the Middle East? 

In the region, a common pitfall is the temptation to adopt a blanket approach to service or to become too rigid with offerings and packages. The demand for customisation is stronger than ever, with F&B operations required to be flexible and responsive to guest needs.  

Whether in restaurant settings, at events, or when providing strategic oversight and management, the ability to tailor services to individual preferences and cultural nuances is essential.

Flexibility is key in delivering experiences that resonate and meet the high expectations of today's discerning consumers. 

The scale of projects in this region is truly remarkable, with large-scale developments and events being planned and implemented at an unprecedented rate. This presents unique challenges in terms of planning, oversight, and scaling operations to ensure we can deliver both breadth and depth in our service offering.  

As Saudi Arabia continues to unveil even larger projects and the region looks to host more of the world’s major international events, this trend is set to intensify. It requires our teams to operate with precision and foresight, ensuring that we meet the demands of these grand initiatives without compromising on quality or attention to detail. 

While each nation has its own unique trends and cultural quirks, a customer-centric approach remains universal. The foundation of exceptional service, regardless of the location, lies in an unwavering commitment to understanding and caring for the needs of the consumer.  

By focusing on personalised experiences and building trust with customers and clients, F&B operations can thrive and maintain relevance in an ever-changing market. This dedication to customer care will always be the cornerstone of successful F&B strategies in any region. 

What is the impact of poor operational strategy and management? 

At its core, a lack of effective strategy leads to inefficiencies, missed opportunities, and inconsistent guest experiences.  

Without a solid operational framework, processes can become disjointed, leading to delays, errors, and a lack of coordination between teams. This can result in subpar service quality, which directly impacts customer satisfaction, loyalty, and repeat business.  

On a larger scale, poor operational management can severely affect profitability. Inefficient inventory management, staffing issues, and poor supply chain coordination can lead to unnecessary costs, reducing profit margins. When the operational strategy is not aligned with business goals, resources are often wasted, and costs are inflated, making it harder for the business to remain competitive.  

Perhaps the most damaging long-term effect of poor operational management is damage to brand reputation. In the age of social media and instant reviews, one negative experience can quickly spread and tarnish the reputation of an entire brand.  

As mentioned, operators in our space must focus first on delivering world-class quality food and service standards. This will always be the bedrock of strong operational delivery and if this is de-prioritised for whatever reason, this will undermine the whole business model.  

How can F&B operations foster a sense of community and belonging, and why is it important? 

While the physical environment and design may set the stage, it is the operational management that ensures these spaces function smoothly and effectively in fostering a sense of connection.  

By providing the day-to-day oversight, F&B operations help maintain the continuity of experiences that align with the larger community-focused vision. From managing staffing to ensuring seamless service delivery, operations teams contribute to the creation of a consistent, welcoming atmosphere that supports the venue's role in bringing people together. 

Supporting the vision also involves ensuring that the F&B offerings resonate with the local culture and community values. Through careful planning, operations can ensure that menus reflect regional flavours, traditions, and culinary trends, reinforcing the connection between the space and the people it serves.  

The importance of day-to-day oversight in supporting a broader community vision cannot be understated. By maintaining high service standards, ensuring efficient operations, and aligning the offering with local culture, F&B operations ensure that the venue continues to fulfill its purpose of connecting people and enhancing community engagement, ultimately supporting the overarching vision of a thriving, connected space. 

What advice would you give to those looking to launch or scale an F&B business? 

A key piece of advice is to stay agile and responsive to evolving consumer preferences.

Industry is constantly influenced by wider trends across multiple verticals, and staying ahead of converging trends or adapting to new demands is crucial for long-term success.  

This includes being open to innovation in both the menu and the dining experience itself—whether it's offering plant-based options, focusing on sustainability, or incorporating interactive elements into the guest experience.  

Lastly, building a strong brand that resonates with your target audience is vital. This means not only offering high-quality food and service but also staying true to an authentic narrative that connects with consumers on a deeper level.  

Whether it’s through the story behind the brand, its commitment to sustainability, or its celebration of local culture, a well-established brand identity can help set your business apart.  

Looking ahead, what excites you most about the future of F&B operations? 

What excites me most is the sheer breadth of opportunities on the horizon at TGP. With an incredible pipeline of projects across all our divisions, we’re gearing up to deliver ambitious operational strategies that turn our bold, creative ideas into reality—all while maintaining the highest standards of operational quality. 

More broadly, it’s inspiring to see how major developers, hotel groups, and government entities are all recognising F&B as central to the success of their projects. Whether it’s a single venue within a luxury hotel or multiple outlets within a sprawling urban development, F&B is increasingly viewed as a cornerstone of creating vibrant, successful spaces. 

Although taking on projects with no "playbook" and delivering a "world first" can be daunting, we are fortunate to have one of the most diverse and creative teams capable of taking the necessary steps to bring these visions to life.