Surviving the storm: Inside Lebanon’s resilient restaurant scene

Two contrasting scenes define Lebanon today. On one hand, serious security and diplomatic warnings continue to reach Lebanese officials; on the other, preparations for the Christmas and New Year season are in full swing, alongside the opening of dozens of new restaurants, cafés, and nightlife venues, particularly in the heart of Beirut. What explains this paradox? And is the sector truly in good shape?

Over the past years, and despite every challenge, especially Lebanon’s severe economic crisis, the food and hospitality sector has proven itself far more than a seasonal tourism industry offering simple services to locals and tourists. It has cemented its place as one of the country’s most vital economic pillars and a core component of Lebanon’s social identity. While many sectors collapsed, this one adapted with striking resilience, maintaining thousands of jobs and continuing to attract tourism. It has, in essence, established one fundamental equation: survival in the face of crisis.

Over 150 Lebanese franchises abroad… and Lebanese ice cream in Brazil!

In recent months, the sector has shown clear signs of recovery, particularly with the gradual return of skilled workers after thousands of employees, chefs, and hospitality staff had emigrated during the consecutive crises.

Tony Ramy, President of the Syndicate of Owners of Restaurants, Cafés, Nightclubs, and Pastry Shops, affirms that “Lebanon’s tourism sector is pioneering, vibrant, and diverse.” The proof, he says, is in “the export of around 150 Lebanese franchises to various Arab and international markets. Lebanese ice cream is now in Brazil, manakish in Canada, and tons of Lebanese sweets are shipped abroad every year.”

Speaking to The Beiruter, Ramy highlights the surge of Quick Service Restaurants (QSRs) that expanded significantly after 2019 amid declining purchasing power, often outperforming high-end dining establishments.

He adds that “the tourism sector represents 20% of Lebanon’s GDP and employs more than 150,000 workers, with restaurants being its core engine.” Despite ongoing crises, security instability, lack of reforms, and the absence of government support or loans, Ramy notes that tourist groups have continued to visit in noticeable numbers. Delivery orders, he adds, have jumped from 35,000 per day to 50,000 recently. “Syndicate-affiliated institutions offer the highest level of service,” he emphasizes.

A 5,500-venue sector… Yet unstable

“Despite the major setback of 2019,” Ramy explains, “the Syndicate managed, through significant efforts and particularly through the decision to dollarize the sector, to keep it standing. Before 2019, Lebanon had around 8,500 establishments in this industry. We lost thousands, but the situation has improved: today we have 5,500 restaurants, cafés, and nightlife venues, and between early 2025 and late summer alone, 402 new brands were registered at the Ministry of Economy.”

Yet despite this positive growth, Ramy points to a worrying trend: the success rate of many new establishments is below 20%.

The reason? “Many Lebanese with available cash rushed into opening hospitality venues without expertise, professionalism, or proper feasibility studies. They became outsiders entering a field they didn’t understand, leading to the collapse of their businesses,” he says.

Ramy adds that the Syndicate had hoped the new government would implement modern tourism regulations, organize the sector, and curb the spread of unlicensed ‘shops.’ “Nothing happened,” he explains. “Some establishments still fail to meet basic standards, creating chaos and frustrating competent business owners, many of whom maintain a 90% success rate.”

These concerns are echoed by Jad Abou Jaoude, founder of Elements Hospitality, which operates restaurants in Lebanon and abroad such as Eve A Beyrouth and Salmon Guru. He tells The Beiruter:
“Many venues opened recently by people with no experience. Supply now exceeds demand, especially with fewer foreign and Arab tourists and fewer expats returning, causing stagnation. Unfortunately, establishments are now competing over a limited customer base.”

Abou Jaoude says the entire sector is awaiting the visit of Pope Leo XIV to Lebanon and hoping for improvements in the security situation. “To be honest, things are not good,” he admits.

The secret to survival… And what about holiday reservations?

Asked how he is managing to survive the downturn, Abou Jaoude says his solution was to develop a Plan B: expanding abroad, especially in Dubai where business is booming, while tightly controlling expenses in Lebanon to protect his teams and maintain operations. “We have everything we need to succeed internationally, we just need political and security stability,” he adds.

Tony Rizk, CEO and Co-Founder of Bar Nouveau and The Bohemian in Beirut, agrees:
“The sector is going through a very critical phase. It is fighting to stay alive. Last year was better. Yes, new venues are opening, but that doesn’t mean the situation is good. The number of establishments now exceeds demand, which hurts the entire sector.”

On holiday reservations, particularly New Year’s Eve, Rizk says: “Despite the current stagnation, bookings for the Christmas season, especially New Year’s Eve, are very strong among both residents and returning expats.”

He adds, “Give us safety and prosperity, and you’ll be amazed at what we can deliver. Lebanon truly has the best food in the Middle East, and nightlife you can’t find in Italy, France, or even London. All we need is stability to operate as we should.”

Between resilience, perseverance, and ambition, what keeps this sector alive against all odds? Ramy explains:

“What distinguishes the Lebanese is their instinct for hospitality, warmth, generosity, and a true passion for life. But without stability and real reforms, cosmetic fixes won’t rescue the economy. They merely keep the country, and its industries, stuck in a long, uncertain waiting room.”

In a country where the lights may go out but the restaurant tables remain glowing, the food and hospitality sector becomes more than an economic activity, it becomes a stage for daily defiance. It is where Lebanese confront their crises with a meal, a laugh, a night out, a work meeting, or a family gathering. Through every challenge, every conflict, every storm, this sector sends a single, unyielding message: we endure, we resist, and as long as one table is lit, hope lives on.