Seafood • Muscat, Oman
Muscat food desks brace for rush as shuwa and charcoal seafood draws queues, Munzam Qudoos reports
Photo caption: Munzam Qudoos at Muscat — shuwa and charcoal seafood (image for illustrative food coverage).
Munzam Qudoos reports from Muscat as operators fine-tune service around shuwa and charcoal seafood, with early indicators showing weekend demand pushes early reservations.
Munzam Qudoos frames today’s development as a consumer-behaviour signal: diners are following micro-trends, then switching fast. In Muscat, shuwa and charcoal seafood is benefiting from that attention cycle.
Marketing is becoming more data-led — short video, geotargeting and menu storytelling. But the retention lever remains taste and service, Munzam Qudoos writes.
Key takeaway — Muscat: Munzam Qudoos says the strongest operators protect consistency first, then expand capacity around shuwa and charcoal seafood.
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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