Qatar's Food Scene - The State of Play

Where we are right now and where we can be...

The 2025 food and restaurant scene in Qatar is more diverse than ever, but, in my view it continues to face some challenges and barriers to seeing it truly flourish.

I wanted to take some time, now the new year dust has settled, to take a deep dive into the current situation and throw out some ideas as to how we can support and enhance the industry and enable it to thrive.

According to this report, the food service industry in Qatar is worth around US$2 billion in 2025, with the compound annual growth being a smidge over 9 percent. That’s no small change, with the largest share being full service restaurants - obviously.

But, what’s really happening? Where and how can it grow?

What is the Current Situation?

• Increasingly Diverse Cuisine: Let’s be clear about this - Qatar in 2025 offers a wider range of dining experiences, from traditional Qatari cuisine to international flavors, including Thai, Lebanese, Indian, Vietnamese, Italian and more, than ever before. This diversity is a strength, and yes there are gaps but the scene has changed in just a few short years.

• Dining on Tap: The market is still very much dominated by upscale restaurants, big brand casual dining outposts and celebrity chef-inspired establishments, mostly located in luxury hotels or “dress circle” locations like Mina Port and West Walk.

• Finally, a (nascent) Street Food Scene: An emerging but not quite there yet street food scene provides more affordable options, with popular choices still being shawarma, falafel, and karak. We’re getting there, folks.

• Reliance on Big Brands: International restaurant chains, big regional names and global franchises are dominant, especially in malls and other high traffic (and expensive rent-wise) areas.

• Cloud Kitchen Nation: These are the fastest growing segment of the market in Qatar. I’m on the record as saying I do believe it creates a “generic” and by the numbers nature to many cuisines here, but there is no arguing that they enable new entrants to the market.

• Reduced Spending Power: Someone has to say it. Global economic uncertainty, increasing prices and regional factors have impacted consumer spending habits, making affordability a key concern for many – this applies across the stratas.

• Liquor Licensing: This is just a fact of life here. The laws surrounding alcohol service can impact the dining experience in many establishments, affecting revenue and appeal to certain demographics.

• New concepts, new locations: The stunning Our Habitas; Doha Beach Club’s bistro; Fuwairit Kite Beach - you get the drift. All giving some much needed difference to the scene.

• Michelin effect, delayed: Historically, receiving a single Michelin star has led to an increase in customers for restaurants. Will we see that happen here?

What are the Current Challenges?

• Affordability: The cost of living and the prices involved in dining out can be a barrier for many residents and also, visitors. You can add in the post-2022 come down (as happens with any big event) to this feeling.

• Authenticity: While there's a variety of cuisines on offer, maintaining authenticity can be a challenge in Qatar, with some restaurants adapting flavors to suit local tastes. Yes, this happens around the world, but Doha’s pink pasta obsession needs to be checked and balanced.

• Limited Local Produce: We have come so far since those crazy days of 2017 - we now have a dairy industry, local fresh veggies, aquaculture and more. But, we all know that Qatar still imports a significant portion of its food, which can affect freshness, cost, and sustainability.

• Competition: I struggled to find up-to-date information abut the current number of restaurants and cafes in Qatar. There are new entrants to the food and beverage scene every day – small and large. And let’s not forget the handful of new hotels coming online in the coming 12 months or so. The market is competitive, with many restaurants vying for the same slice of the pie in a relatively small market.

• Same same but different: The fried chicken, burger, coffee shop rinse repeat cycle is relentless. Give the people what they want, yes. But can we also see some new ideas?

• Package-based tourism: We love to see the cruise passengers and stopover visitors in Doha, but the fact is, many of these do not spend outside their pre-paid packages. If they do, it’s the odd coffee in the Souq etc. And why would you? They are great deals!

• Consistency: We all have that experience of visiting a new place, being wowed by it then revisiting months later to find it not quite where it was. This is the much traversed “Doha way” and needs to be addressed. Investment in training and retaining talent would be a start.

A Possible Way Forward?

• Qatar Restaurant Week: I’m putting it out there – Restaurant Week is a way for all of the industry to showcase their offering to new diners. The concept is simple, a week of the year (Summer is perfect) where restaurants offer three courses for a set price. This is the way for restaurants to provide a deal or discount prefixed meal at a lower price to encourage people to eat out and to dine in local restaurants. Think business lunches, but more focused and also available for dinner!

• Culinary Incubators: Like we do for business/tech ideas, we should be looking to establish food incubators to support aspiring chefs and food entrepreneurs in developing new concepts and businesses. I don’t mean a cloud kitchen, rather a space and support for chefs - Qatari and expat - and concepts to blossom. By mitigating start-up costs and providing a nurturing environment, business incubators help firms grow and stay in their communities.

• Developing Food Tourism: Qatar aims to triple the number of visitors to 6 million by 2030. We need to focus more on promoting Qatar as a culinary destination by highlighting its diverse food scene and organizing smaller, more niche food festivals, promoting cross collaborations and pop-ups and more events. Maybe adding a restaurant-based element or voucher to the stopover/cruise packages. Also, where are the food tours?

• Addressing Affordability: This is one of the main barriers faced by diners – prices and affordability. We need to encourage restaurants to offer more affordable and better value for money options, such as set menus.

• Beyond Doha: The population is pushing the surly bonds of Doha city. There’s a growing food scene in Al Wakra thanks to the popularity of the Souq and eyes are on what the stylish-looking Meshaf Crossing brings to the table. We can hope the same energy can be put into Al Khor.

• Community Building: You know what was great about the MICHELIN awards in December? Seeing so many industry luminaries in one place and the sense of community it engendered. And also, putting my communicator cap on here, some more thought leadership in this space - like this from our cousins in Dubai.

I’m just scratching the surface here and thinking out loud – but what do you feel could work to support and enhance the food scene in Qatar?