Chefs and restaurant operators told Reuters that soaring air freight costs and reduced tourist arrivals were squeezing margins, forcing businesses to scale back operations and rethink sourcing strategies in a city where imported ingredients are central to much of its high-end culinary identity.

At Mexican restaurant Lila Molino in Dubai’s Alserkal Avenue district, chef Shaw Lash said staples such as avocados and tomatillos essential to her menu have become harder to source and significantly more expensive since the conflict escalated in late February.

“The reality is cargo has gotten more expensive, gas prices have gone up, the Strait of Hormuz is still blocked,” Lash said. “This is really creating a problem for us as far as our supply.”Lash said she had reduced production, cut payroll costs and shifted toward smaller ingredient purchases while focusing more on grocery products and take-home fajita kits, which have helped offset weaker dine-in demand.

The UAE imports more than 80% of its food consumption, making it highly vulnerable to disruptions in maritime trade. Although a ceasefire between the United States, Israel and Iran took effect on April 8, the Strait of Hormuz through which much of the region’s imports pass remains effectively closed, creating delays and pushing transport costs sharply higher.

Dubai’s full-service restaurant market was valued at about $9.5 billion last year, according to market researcher Mordor Intelligence, which had projected 20% growth for 2026 before the war began. Industry operators now say those expectations are under pressure.

A survey by Juniper Strategy and the Global Restaurant Investment Forum found UAE foodservice operators reported an average 27% drop in demand compared with a year earlier, while supplier cost increases averaged 13%. The study covered 30 industry leaders operating around 400 restaurants between April 1 and April 8.

Tourist-heavy districts and business zones were under the greatest pressure, while restaurants in residential neighborhoods showed stronger resilience and, in some cases, growth.The Dubai Department of Economy and Tourism said some operators were managing a “period of disrupted footfall” and adapting through promotions, alternative service formats and community-driven offers to maintain customer traffic.

At fusion restaurant Jun’s Dubai, chef Kelvin Cheung said sourcing imported seafood such as Norwegian scallops and premium Japanese fish had become significantly more expensive because sea routes were no longer reliable.“Your only option was then to fly air freight, which would increase our costs by about thirty, thirty-five percent,” he said.

Cheung has shifted toward locally sourced fish and launched a six-course menu priced at 225 dirhams ($61) to maintain affordability while preserving customer traffic. He said the restaurant had retained all staff despite the slowdown.Air freight rates on some routes have risen by as much as 70%, driven by higher jet fuel prices and disruptions to oil shipments from the Gulf.

Tourism, a major driver of spending in Dubai’s luxury retail and dining sectors, has also weakened.“That massive influx of tourists who provide that extra boost of economy, of spend, across all industries is what we’re missing now,” Cheung said.

Food writer Courtney Brandt said the war had intensified structural weaknesses already present in Dubai’s restaurant market, including high fixed costs, dependence on tourism and oversupply in the premium dining segment.“We were due for a correction,” she said, noting that international restaurant groups with stronger financial backing may weather the downturn more easily than independent operators.

Some fine-dining restaurants, including venues inside the luxury Atlantis hotels on Dubai’s Palm Jumeirah, have temporarily closed for refurbishment, while others continue to launch new concepts, suggesting confidence in a medium-term recovery.Operators say business has started to improve gradually since the ceasefire and the reopening of schools, with signs of consumer confidence slowly returning across the city.

A small independent coffee shop in Northfield, Minnesota has drawn international attention after creating a specialty drink that has rapidly spread across social media and café menus worldwide.

The beverage, known as the raspberry danish latte, originated as a local experiment but has since been replicated by coffee shops in multiple countries.The drink combines espresso with flavours inspired by a traditional raspberry danish pastry, typically incorporating notes of fruit, sweetness and a pastry-like profile.

Its creators said the recipe was initially developed without expectations of broader recognition, but its popularity increased significantly after being shared online.According to the shop’s owners, the decision to make the recipe public contributed directly to its rapid dissemination.

By allowing other cafés and individuals to recreate the drink, the concept moved beyond its original location and became part of a wider trend in specialty coffee culture, where innovation is often driven by open sharing rather than exclusivity.

The viral spread reflects broader dynamics within the global coffee industry, where social media platforms play a key role in amplifying niche products. Drinks that combine familiar dessert elements with coffee have gained traction in recent years, particularly among younger consumers seeking novel experiences.

The raspberry danish latte fits within this pattern, blending established flavours into a format that is both recognisable and distinctive.Despite its growing visibility, the creators expressed surprise at the scale of its reach.

What began as a locally served item quickly appeared in cafés far beyond Minnesota, illustrating how small businesses can influence international trends without formal marketing campaigns. The lack of a centralised brand or trademark has allowed the drink to evolve as it is adapted by different establishments.

Industry observers note that such developments highlight the decentralised nature of contemporary food and beverage innovation. Independent cafés, rather than large chains, are increasingly responsible for introducing new concepts that gain traction organically.

Once shared online, these ideas can be replicated with minimal barriers, particularly when ingredients and preparation methods are relatively accessible.The case also underscores the role of community engagement in shaping product success.

Customers who encountered the drink locally contributed to its visibility by sharing images and reviews, creating a feedback loop that extended its reach. This form of promotion, driven by user participation rather than advertising, has become a defining feature of viral food trends.

While the long-term commercial impact remains uncertain, the raspberry danish latte demonstrates how small-scale experimentation can resonate beyond its immediate context. For the Northfield café, the experience has brought increased attention but also raised questions about ownership and attribution in an environment where ideas circulate freely.

The drink’s continued presence on menus across different regions suggests that its appeal lies not only in novelty but also in its adaptability. Variations have already emerged, with cafés adjusting sweetness levels, presentation and ingredient combinations to suit local preferences.

This flexibility has contributed to its sustainability as a trend, allowing it to evolve rather than remain fixed to a single recipe.For the creators, the outcome represents an unexpected intersection between local craftsmanship and global visibility.

Their experience illustrates how the boundaries between small businesses and international markets are increasingly shaped by digital platforms, where a single idea can gain traction far beyond its point of origin without conventional distribution channels.