Summer is a very different time in Dubai
This piece was originally shared on LinkedIn in response to recurring conversations with founders and leadership teams around this topic.
I’m publishing it here as part of an ongoing body of thinking around restaurant strategy, market entry, and operational decision-making.
Whilst many residents travel to cooler climates, tourists (who perhaps haven’t checked the temperature before booking!) descend on the region as the summer holidays begin.
It was predicted that a total of 3.3 million guests passed through DXB airport between 15th-17th July.
It’s an interesting time for business.
Some parts of the country are busier than ever, whereas others experience a slight reduction in footfall. The workforce is also impacted, with many team members choosing to take vacation throughout the summer months, which can result in challenges in coordinating meetings and decision-making.
However, it’s a fantastic opportunity for businesses to take stock and make operational changes with less disruption to daily operations.
We’ve used this transitional period to onboard several new starters and prepare for three huge openings throughout Q4.
After an intense few months of travel, I decided to stay in Dubai for the majority of the summer. This has proved useful in getting settled into a routine and making preparations for a busy end to the year.
All I will say is thank goodness for aircon!!