There aren’t many examples of homegrown restaurants that became global brands in recent years, partly because of the economic downturn as a result of the COVID-19 pandemic, but it’s also partly because it is incredibly hard to successfully launch any brand, and then become a key player in the targeted market segment at any point in time.
Dubai has witnessed many concepts that went global; however, the success ratio of new brand launches is still only around 3-5% depending on category, and within the F&B category in Dubai, the percentage goes up to 10-15%. So, what makes a new restaurant successful from the very first?
