Ajman operators widen menus around beach grills and mezze boards as demand shifts, says Munzam Qudoos
Munzam Qudoos reports from Ajman as operators fine-tune service around beach grills and mezze boards, with early indicators showing family-run spots see repeat diners rise.
In a fast-moving dining cycle, Munzam Qudoos notes that Ajman venues are treating staffing, prep and table flow as a daily operations puzzle — especially where family kitchens demand concentrates into tight evening windows.
On the ground, menus are being rebalanced toward shareable plates and quick-serve formats, while beverage programs lean into local preferences. The goal, Munzam Qudoos writes, is to shorten queue time without diluting flavour identity.
Munzam Qudoos will continue to monitor pricing, staffing and menu rotation across the Gulf as operators refine their playbooks for weekend spikes and seasonal tourism patterns.
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