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Breakthroughs and career opportunities in the F&B World

Breakthroughs and career opportunities in the F&B World

Welcome to the latest episode of The Zista Podcast, where we delve into the dynamic food and beverage industry with Gavin Vadamootoo, a seasoned F&B Manager at the One&Only Resorts in Dubai. With a rich background from the Swiss Hotel Management School and over nine years in the industry, Gavin offers invaluable insights into the trends, innovations, and breakthroughs shaping the F&B world today.

Our discussion spans from the impact of sustainability and technology to strategies for attracting guests and navigating financial changes in the sector.

This episode is a must-listen for anyone interested in the future of food and beverage, providing a comprehensive look at the challenges and opportunities ahead.

Welcome to the latest episode of The Zista Podcast, where today we’re diving into the vibrant world of the food and beverage industry, exploring breakthroughs and career opportunities that are reshaping the landscape. In this episode, we’re honored to have Gavin Vadamootoo, a distinguished F&B Manager at the One&Only Resorts, based in the dynamic city of Dubai. With over nine years of experience and a solid educational foundation from the Swiss Hotel Management School, Gavin has carved a significant mark in the F&B sector, bringing with him a wealth of knowledge and insights.

In our conversation, we tackle a series of pertinent questions that reveal the emerging trends and innovations currently shaping the industry. Gavin shares his perspective on the groundbreaking changes revolutionizing the way we think about food and beverage, from sustainability efforts to technological advancements. We uncover the art of attracting guests to a restaurant, discussing strategies that go beyond mere culinary offerings to create unforgettable experiences. Furthermore, Gavin sheds light on the financial aspects, touching upon any significant changes in budgeting within the industry.

Join us as we uncover the latest trends, challenges, and opportunities with Gavin Vadamootoo, bringing a fresh perspective to the table.


  • The Food & Beverage (F&B) industry has shown remarkable adaptability during the COVID-19 pandemic, with businesses taking on unconventional roles to maintain operations, emphasizing the importance of flexibility and innovation in crisis management.
  • The industry is witnessing a heightened focus on sustainability, demonstrated by initiatives like the inclusion of sustainable products on menus and recognition of environmentally responsible practices by prestigious guides like the Michelin Guide. This shift underscores the critical role of environmental consciousness in shaping the future of the F&B sector.
  • Innovative dining experiences that leverage technology, such as dining in the dark or using LED tables, are revolutionizing the F&B industry. This integration enhances the sensory experience of dining, illustrating the potential of technology to transform traditional dining settings.
  • Storytelling in culinary experiences is gaining traction, with restaurants using their menus and ambiance to transport diners to different places or times. This trend emphasizes the power of narrative in creating memorable dining experiences, extending beyond the taste of food to engage customers on a deeper level.
  • The importance of beverages in enhancing the dining experience is more recognized, with restaurants offering curated beverage pairings to complement their dishes.
  • The growing consumer consciousness towards health, sustainability, and quality is driving significant changes in the F&B industry, affecting how products are sourced, produced, and presented.
  • While the F&B industry is embracing technology and innovation, there is a conscious effort to maintain a balance with traditional values of good food and service. This balance is crucial in ensuring that technological advancements and novel experiences enhance rather than overshadow the essence of dining, highlighting the importance of preserving the core values of hospitality amidst change.


Q1: What are the latest trends and innovations in the Food & Beverage industry?

A: Gavin highlights several key trends reshaping the Food & Beverage (F&B) and hospitality industries in the wake of the COVID-19 pandemic. The pandemic, which significantly impacted global travel and hospitality by necessitating lockdowns and remote work, forced a reevaluation of operations across these sectors. Gavin recounts his personal experience in Seychelles, where he, alongside others, took on roles outside their usual duties, such as painting and gardening, to help maintain hotel operations. This period of adversity led to a deeper understanding of the evolving role of F&B services.

A notable shift has been towards health and sustainability. The pandemic’s effect on mental health and the increased focus on well-being prompted a move away from luxury dining towards healthier, more sustainable options. This trend is evident in the growing demand for organic, locally-sourced food, reflecting a broader commitment to sustainability. Gavin mentions his involvement in COP 2028 in Dubai, where sustainability was a primary focus, highlighting the Middle East’s efforts to overcome its arid climate to cultivate local produce, including sustainable oysters. This commitment is further reinforced by UAE regulations requiring the inclusion of sustainable products on menus, underscoring a significant shift towards health, organic food, and sustainability as prevailing trends in the industry.


Q2: How are current trends and innovations in the F&B industry affecting consumers, producers, and distributors?

A: Gavin emphasizes the growing consciousness among all stakeholders in the F&B industry, including consumers, producers, and distributors, towards health and sustainability. This shift in priorities has led to a more discerning approach to purchasing decisions, with a focus on high-quality, beneficial products that also consider their environmental impact. This trend is evident in the adoption of practices aimed at reducing carbon footprints and prioritizing sustainability.

Highlighting the significance of this shift, Gavin notes the arrival of the Michelin Guide in the Middle East, which recognized two of their restaurants—one with two Michelin stars and another acknowledged in the guide, aiming for a green star. This distinction is awarded to establishments that demonstrate a commitment to sustainability, including the use of plant-based ingredients and zero plastic, underscoring a broader industry move towards environmental responsibility.

Gavin’s insights reveal a critical understanding: the hospitality and F&B sectors are not just about offering the best culinary experiences but also about ensuring these practices are sustainable. As travelers seek out top dining experiences, there’s a parallel expectation for these offerings to be environmentally considerate. To stand out in a competitive landscape, Gavin suggests that embracing these trends and innovations, such as sustainability and health consciousness, is essential for success, marking a significant shift in how the industry operates and how it’s perceived by the world.


Q3: Which breakthroughs have revolutionized the Food and Beverage industry?

A: Gavin highlights several groundbreaking changes that have significantly influenced the Food and Beverage industry, with a particular focus on the integration of technology and innovative dining experiences. He points out that regions like Asia and the UAE are leading the way in this transformation, offering dynamic and immersive culinary experiences that leverage technology to enhance the dining atmosphere.

In the traditional sense, the success of a restaurant has always hinged on two critical elements: quality of food and level of service. However, modern chefs and restaurateurs are pushing these boundaries further by creating culinary experiences that engage additional senses beyond taste. Examples include dining in the dark, using LED tables, and incorporating scents such as a mist of fresh grass to accompany grass-fed beef dishes, thereby elevating the sensory experience of dining.


Moreover, Gavin emphasizes the importance of storytelling in today’s culinary scene. A restaurant can transcend the ordinary by not just serving food but by transporting diners to another place or time through the art of storytelling, whether it be an Italian eatery that brings the essence of Italy through its dishes or a themed restaurant that narrates a unique story with its menu.

However, Gavin cautions that while the integration of technology and storytelling in dining offers a new level of experience, it’s crucial to maintain a balance. The essence of dining—enjoying good food and service in a pleasant atmosphere—shouldn’t be overshadowed by these additional elements. The real revolution in the F&B industry lies in enhancing the dining experience without compromising the core values of hospitality. This balanced approach is what makes a dining experience truly memorable and successful in today’s competitive landscape.


Q4: What is the best way to attract guests to your restaurant?

A: Gavin shares his insights on the evolution of strategies for attracting guests to restaurants. Traditionally, the allure of a restaurant was primarily its food and service quality. Guides like Michelin were created to recommend dining spots worldwide, emphasizing the importance of these fundamental elements. However, the contemporary landscape of the food and beverage industry demands more than just exceptional food and service due to intense competition and changing consumer behaviors.

Marketing has emerged as a pivotal tool for differentiation and attracting guests. Gavin emphasizes that effective marketing can significantly increase a restaurant’s visibility and appeal, with social media playing a crucial role in this dynamic. However, he also cautions about the potential pitfalls of marketing, noting that there is a fine line between promoting a genuine experience and overselling, which can lead to disappointed guests and negative feedback.

Despite the power of digital marketing, Gavin believes in the timeless value of word-of-mouth recommendations. He points out that some of the most cherished dining experiences come from “hidden gems” that rely less on overt marketing and more on the quality of the experience they offer. These establishments often become popular through personal recommendations and shared experiences, underscoring the importance of authenticity in service and culinary excellence.

In essence, while marketing is an essential aspect of attracting guests in today’s digital age, the heart of a successful restaurant lies in creating memorable experiences that guests are eager to share. Finding the right balance between marketing and delivering authentic, high-quality dining experiences is key to sustainable success and customer loyalty.


Q5: What are the latest trends in the Beverage sector of the F&B industry?

A: Gavin outlines several exciting developments transforming the beverage aspect of the Food and Beverage industry. A notable trend is the increasing sophistication in cocktail preparation, with mixology and techniques like clarification with milk leading to visually stunning, clear cocktails. This innovation reflects a broader shift towards beverages becoming as photogenic and share-worthy as dishes, underscoring the growing importance of the drink selection in enhancing the dining experience.

Another significant trend is the rise in demand for non-alcoholic options, dubbed “zero proof” beverages. These offerings cater to a health-conscious consumer base, providing the sensory pleasure of traditional alcoholic drinks without the associated health drawbacks. In regions like the UAE, where alcohol consumption is tightly regulated, these beverages offer a way to enjoy the social and culinary aspects of drinking while adhering to legal and health guidelines.

Gavin also highlights the role of beverages in complementing the culinary experience, noting that Michelin-starred restaurants often feature beverage pairings alongside their food menus. This approach elevates dining to a new level of sophistication, with curated selections of cocktails or wines paired with each dish to enhance flavors and overall enjoyment.

The emphasis on beverage innovation and selection reflects a broader industry trend: beverages are now seen as equally important as food in creating a memorable dining experience. This shift towards a more balanced focus between food and beverages, moving from a 90-10 dynamic to a more equitable 60-40 distribution, signifies the evolving landscape of the Food and Beverage industry.

Podcast Host: Amit Ahuja, Associate Director, Communications & Digital, Zista Education
Podcast Guest: Gavin Vadamootoo, F&B Manager, One&Only Resorts, Dubai
Video & Audio Editing: Joyal John, Freelance Consultant, Communications, Zista Education
Podcast Manager: Russel Aldridge, Sr. Manager, Creative & Digital, Zista Education
Podcast Transcript: Tanya Kakka, Freelance Copywriter