Dubai’s booming restaurant scene is feeling the heat of high costs and high failure rates
Dubai has roughly nine expatriate residents for every Emirati citizen. Most of its private sector workers are migrants on temporary contracts, and only Vatican City has a higher share of foreign-born residents.
Tourists, in turn, outnumber locals about five to one by some estimates, and they spend lavishly. Visitors to Dubai drop an average of over five times more than those traveling to nearby Saudi Arabia or even the US, according to global restaurant consultant Aaron Allen.
Dubai is “on the right path” to becoming the world's food capital, said Torsten Vildgaard, executive chef at FZN by Björn Frantzén.
The restaurant, which runs at more than $540 a head, was one of two in Dubai to nab three Michelin stars in May. “We’re only seeing the tip of the iceberg of what’s to come in terms of gastronomy here,” Vildgaard added.
With each new set of illuminated high-rises and hotels, another crop of eateries emerge, vying for patrons. The legions of construction workers powering Dubai’s progress also need affordable options.
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