Navigating the ebb of customer behavior while balancing costs and quality is no small feat in Saudi Arabia — especially during a month as dynamic as Ramadan. Key players in the restaurant sector of Riyadh, including Jacques Bothma, general manager of Robata, Ricardo Riera, director of operations at TAKARA, Richard Reid, general manager of Myazu Riyadh, Ben Francia, restaurant manager of Kayzo, Jaco Lock, restaurant manager of Beefbar, and Jerome Chammassian, general manager of La Petite Maison Riyadh, openly discuss how they tackle the unique challenges posed by this holy month.
Ramadan presents both opportunities and challenges for these restaurateurs, often requiring strategies that encompass everything from carefully curated set menus to refined staffing models and creative pricing tactics.
During Ramadan, many restaurants see a shift in revenue patterns, particularly around Iftar and Suhour. Bothma notes that Iftar remains the best-performing service in terms of revenue due to a stronger demand from larger expatriate groups. “Iftar has been our best-performing service in terms of revenue. We see stronger demand from larger expatriate groups, which increases average covers per seating,” he states. Bothma attributes the financial success of their Iftar offerings to their strong value proposition and ability to attract more guests.
Francia agrees and adds, “Iftar has consistently been more profitable. Restaurants focus on it with various promotions, buffets and discounts, boosting revenue.” However, other leaders like Lock claim that Suhour can also yield higher returns. “Suhoor is still more profitable, as guests tend to stay longer and order more from the à la carte menu,” he remarks.
Meanwhile, Reid emphasizes the natural rhythm of the day, explaining why Iftar draws such attention compared to Suhour. “Iftar is the first meal of the day after fasting and guests tend to plan it more thoroughly, deciding only later about suhoor,” he says. This family-oriented focus helps nourish overall higher business numbers during Iftar.
As the industry adjusts to shifting spending habits during Ramadan, restaurateurs have observed a decrease in the average spend per person compared to regular months, an idea echoed by Bothma. “We’ve observed a decrease in the average spend per person compared to regular months,” he notes. This trend is reflective of increased dining frequency, as guests tend to eat out more often during Ramadan but are more cautious about spending.
The managers reveal that promotional efforts, such as group rates or limited-time pricing strategies, can significantly boost patronage during the month. Riera highlights that “our Ramadan menu has remained consistent for the past five years,” focusing on delivering items such as TAKARA miso, crispy salad, and Reema Maki for SAR150 per person, creating a strong value message.
Moreover, the business strategies don’t just end with marketing — managing operational costs is equally important. “We maintained our regular menu pricing; however, we introduced a budget-friendly Ramadan set menu featuring a variety of our top-selling dishes, adjusted for a single person,” explains Francia. This menu is priced at an affordable SAR95 and allows for effective control over portion sizes, ensuring sustainability during a period where margins can shrivel.
Delivery versus dine-in also reflects another significant contrast during Ramadan. Francia acknowledges a shift in this ratio, stating, “Regularly, the ratio stands at 75 percent dine-in to 25 percent takeaway. During Ramadan, this shifts to about 60 percent dine-in and 40 percent takeaway.”
Despite growing demand for takeout, several venues like Myazu Riyadh emphasize maintaining their commitment to creating a premier in-house experience for diners. Reid says, “Our food is designed to be enjoyed in the restaurant.”
Hands-on dining experiences add to the Ramadan atmosphere, strengthening customer engagement. As those dining out search for memorable experiences during this special month, restaurants are poised to meet their expectations. Riera at TAKARA explains, “By focusing on good value throughout this period, even if average cheque sizes do not rise, we foster loyalty that extends beyond Ramadan.”
Chammassian of La Petite Maison emphasizes the importance of understanding family ties and community traditions ensuring that his establishment retains long-term relationships with patrons. “We believe this approach helps build trust with our customers, ensuring they feel valued and appreciated,” he asserts.
Many of Riyadh’s standout restaurants are also stepping up their game by unveiling exciting iftar and suhoor menus to honor the holy month. For instance, Izory Bakery & Patisserie introduces special Ramadan boxes filled with modern reinterpretations of classic sweets like Kunafa Cheesecake and Baklava Cheesecake. Meanwhile, Agio has jumped on board with a fixed iftar menu priced at SAR120 per person to attract diners with its unique Italian offerings.
Furthermore, at Amasi Tent in Radisson Hotel & Residence, guests can enjoy a lavish iftar for SAR225 per person, while at AOK Kitchen, an inviting buffet presented under a beautiful majlis-style setting runs from sunset to 10 p.m.
Dining in luxury has also seen substantial reflection in places like the St. Regis Riyadh. Their tent experience captures the essence of rich traditions, featuring lavish iftar settings for SAR 550 per person, making it a perfect gathering spot for families and friends to create lasting memories.
Overall, Ramadan seems to encourage diners to seek culinary adventures with themed offerings that often enhance their dining experience. From delightful buffet options and set menus to thoughtfully crafted packages, restaurants across Riyadh are rising to meet the growing enthusiasm for celebrating the holy month.
With dining options reflecting both traditional roots and modern hospitality openings, Riyadh continues to embrace the spirit of Ramadan, uniquely weaving culinary experiences into the celebration. This dedication to food and culture invites everyone to share in the joy of the season.
