Expo 2020 Dubai marked a monumental moment for major international events, showcasing the pinnacle of global collaboration, innovation, and culture.  

As one of the largest and most diverse gatherings in modern history, the event brought together over 190 nations and attracted millions of visitors. At the heart of this grand celebration, TGP International played an integral role in curating, designing, and delivering a world-class food and beverage (F&B) programme.  

From creating brand-new F&B concepts to overseeing complex operational management across the entire city, TGP was proud to contribute to such an incredible event and showcase the value of integrating vibrant F&B offerings at a strategic level for events of this scale and importance.   

The BRIEF 

TGP was appointed to spearhead the F&B strategy for Expo 2020 Dubai, a role that required a 360 approach that drew from all our team’s, combining F&B masterplanning, brand curation, and operational oversight for a wide collection of venues and experiences for this 6-month event.  

The brief was ambitious: create a comprehensive F&B programme that would serve millions of visitors, ensure diverse culinary representation, and leave a lasting legacy in the UAE’s F&B landscape.  

TGP’s task was not only to deliver food services but to craft experiences that would resonate with visitors from around the world.  

By curating more than 100 restaurants, and managing operations across multiple food halls, TGP undertook one of the largest F&B projects ever carried out, laying the groundwork for a lasting impact on Dubai’s culinary scene. 

The CONCEPT 

Expo 2020's core concept was "Connecting Minds, Creating the Future," focusing on fostering collaboration and innovation across three main themes: Sustainability, Mobility, and Opportunity, to address global challenges and shape a better future. 

As such, our approach would also need to align with these values and require high levels of integration with ECD’s sustainability and operations team. 

One of our major guiding principles was to showcase an incredible range of culinary traditions from across the globe while introducing groundbreaking new concepts to the region.  

There was a constant balance between new and old, with collaboration and exchange at the heart of how we curated concepts, designed menus and coordinated with our many partner brands who were essential to providing the event with the depth and breadth of food experiences that many still talk about till today.  

This included the creation of unique spaces such as Alkebulan, the world’s first African dining hall, and the Rising Flavours food hall, which celebrated the richness of Middle Eastern cuisine. 

“TGP International is our incredible F&B partner for all our events. Their culinary artistry brings an unmatched flair, making every occasion extraordinary and unforgettable!”  - Amna Abulhoul , Executive Creative Director at Expo City Dubai 

TGP also launched the ‘Born at Expo’ initiative, which fostered opportunities for Emirati entrepreneurs to debut their brands on a global stage. Through this approach, the F&B programme became not just a service but an integral part of the Expo’s cultural narrative, offering visitors a taste of the world while supporting local innovation. 

Our approach to brand development at Expo 2020 focused on creating distinctive identities for each venue. Every restaurant and food hall was carefully branded to reflect not only its culinary offerings but also its cultural origins and ethos. 

DESIGNING THE SPACE 

This was an unparalleled design project that involved bringing to life concepts within sprawling ecosystem of pavillions, activity zones, and micro-districts, all entirely connected and communicating with each other.   

As well as the epic performance stages for major artists and speakers, smaller and more intimate spaces existed within the fabric of the event—providing guests with opportunities to rest, share, reflect and enjoy great quality food.  

Designing the spaces for Expo 2020’s F&B offerings required precision, creativity, and an understanding of diverse cultural aesthetics. TGP’s in-house design team worked closely with international partners to deliver 14 restaurants, 2 food halls, and a large festival arena within an incredibly tight timeframe.  

Each space was thoughtfully curated to reflect its culinary theme while ensuring a seamless flow of foot traffic, ambiance, and customer experience.   

By integrating cutting-edge design with functional layouts, we ensured that every dining experience was both memorable and relevant. 

KEY FEATURES AND USPs 

One of the key features of TGP’s F&B programme at Expo 2020 was its scale and diversity. Over 100,000 meals were served daily, representing more than 40 cuisines, from African and Asian to Middle Eastern and European.  

The festival arena, with a capacity of 3,000, became a hub for themed events such as the Vegan Food Festival and BBQ Festival, bringing many international brands to the region for the first time.  

Additionally, TGP’s ‘Born at Expo’ initiative was a standout element, highlighting new brands and providing a platform for emerging Emirati entrepreneurs. The sheer variety of food, coupled with expertly designed spaces and live entertainment, positioned Expo 2020’s F&B programme as a world-class offering. 

IMPACT 

We believe the impact of TGP’s involvement in Expo 2020 was profound, both in terms of visitor experience and the wider F&B industry in the UAE.  

“Expo 2020 Dubai is an amazing celebration of world flavours and cultures”  - TimeOut Dubai

By delivering over 16 million meals throughout the six-month event, TGP not only met but exceeded expectations for scale, diversity, and quality.  

The introduction of new F&B concepts, particularly through the ‘Born at Expo’ initiative, has left a lasting legacy, with many of these brands continuing to thrive beyond the event.  

TEAM RECOGNITION 

The success of Expo 2020 would not have been possible without the dedication and expertise of the entire TGP team.  

Special recognition goes to the Advisory & Design team for their leadership and creativity, and to the F&B Operations team for their seamless execution. Together, this was a true test of our 360-degree model that required people from across all our departments to support and collaborate on a shared vision.