“By 2026, hospitality will be more focused and more intentional,” he says. “We’re already moving away from large, overbuilt concepts towards smaller, owner-driven venues with clear identities and tighter menus.”
It’s a shift shaped as much by operational reality as by changing guest behaviour. In a competitive market like Dubai, Topcu argues that clarity has become a commercial advantage. Focused concepts are easier to operate, easier to maintain, and far more resilient when margins tighten. “They allow teams to stay closer to the product and deliver consistency without compromise,” he explains.
Fewer choices, better execution
Nowhere is that discipline more evident than behind the bar. According to Topcu, 2026 will favour refinement over range. “Guests are paying closer attention to quality, technique, and consistency,” he says. “That means drinks programmes will become more disciplined — fewer cocktails, better execution, and stronger product knowledge.”
Rather than impressing guests with long lists, bars will be judged on how confidently they deliver the essentials. From a business perspective, the impact is immediate: tighter menus reduce waste, improve margins, and create clearer decision-making across procurement, training, and service.
“More disciplined menus and drinks programmes lead to smarter operations,” Topcu adds. “Less waste, better margins, and fewer moving parts behind the scenes.”
A lighter way of dining
Guest behaviour, he notes, is also evolving. People still want to dine out, but not always in the same way as before. “Guests are choosing to dine in a lighter, more considered way,” Topcu says, pointing to shifts in portion sizes, menu structure, and alcohol consumption.
At The Banc, that change prompted a first-of-its-kind move in the UAE: the introduction of a dedicated Skinny Jab menu. “It reflects a wider move towards flexibility rather than excess,” he explains — allowing guests to enjoy the social experience of dining out without feeling overindulgent.
This responsiveness to guest preferences, Topcu believes, will increasingly separate concepts that build loyalty from those that rely on novelty alone.
Experience with intent
While food and drink remain central, Topcu is clear that experience is no longer a secondary layer. “Design, art, music, and atmosphere aren’t add-ons anymore,” he says. “They’re part of how a venue communicates who it is and why it exists.”
In 2026, guests will gravitate towards restaurants and bars that feel cohesive and well-paced — places that understand how people want to spend their time, not just what they want to order. “People are choosing places they want to return to, not just try once,” Topcu notes.
For operators, the takeaway is simple but demanding. “Success won’t come from doing more,” he says. “It will come from doing the right things well.”
by Misbaah Mansuri
