Dubai Airshow 2025: How Emirates flight catering will serve 300,000 meals
International cuisines prepared on demand for delegates from 98 countries
DUBAI – When the Dubai Airshow opens its doors on 17 November, the spectacle will extend far beyond the aircraft displays and billion-dollar deals.
Emirates Flight Catering (EKFC) is taking on the monumental task of serving over 300,000 meals to delegates, government officials, military representatives, and visitors from 98 countries.
Behind the scenes, the operation combines extraordinary scale with precision. EKFC has constructed two full-scale central kitchens, recruited nearly 2,600 staff members, and developed infrastructure to cater to more than 150 chalets, country pavilions, and exhibition stands. Every detail, from menu planning to logistics, has been meticulously coordinated to ensure seamless service across the event’s sprawling site.
Shahreyar Nawabi, Chief Executive Officer of Emirates Flight Catering, said: “EKFC’s focus at the Dubai Airshow 2025 is demonstrating what’s possible when airline catering expertise meets event-scale execution. Our culinary talent allows us to deliver any cuisine authentically, while our infrastructure ensures operational excellence at an unprecedented scale.”
Building from the ground up
To ensure optimal service, EKFC constructed two central kitchens strategically located between the exhibition halls and chalets. These kitchens are equipped with cold rooms, dedicated storage, dishwashing areas, independent power supplies, and specialised refrigerated zones for pastry and cold kitchen operations.
Staff facilities have also been built from scratch, including canteens, welfare tents, check-in points, uniform distribution centres, and rest areas. The entire infrastructure was completed in approximately two weeks following detailed planning, with a dry run scheduled one week prior to the event to test operations under realistic conditions.
The logistics link between EKFC’s Dubai World Central (DWC) facility and the Airshow site has been streamlined, with security scanners and airside access already implemented to guarantee smooth and secure delivery throughout the event.
Global flavours on demand
EKFC will offer a wide array of international cuisines, tailored to each pavilion’s preferences. The culinary menu spans French delicacies, Middle Eastern mezze, Indian kormas, Russian dishes, Chinese wok cooking, Japanese creations, and traditional Emirati offerings, such as tandoori lobster with saffron rice.
Exhibition halls will benefit from on-demand catering, including fresh pastries, basket orders, and bespoke menus adjusted in real time. This approach draws on EKFC’s airline catering expertise, where accommodating diverse tastes and dietary requirements is part of daily operations.
Seven signature food experiences have been curated for the Airshow, including Origami (Japanese cuisine), Onda (premium coffee), Yann Couvreur Pastry & Barista Experience, Dibba Oyster Bar, an in-house salmon and caviar lounge, Bustanica Salad Bar, and a Middle Eastern and Persian BBQ station. Emirates Leisure Retail will operate Costa Coffee and a food truck village in the SkyView area.
Expanding workforce capacity
EKFC has recruited 74 interns, including UAE Nationals, from prestigious hospitality and tourism institutions such as GLION Switzerland, EHL Lausanne, Swiss Education Group, Dubai College of Tourism, Ajman University, and Zayed University. These interns completed a six-month programme covering cultural training and practical exposure to hospitality, finance, HR, and sales operations.
The total workforce deployment includes 1,800 core EKFC staff, 500 personnel from Dubai World Trade Centre (DWTC), 280 team members from Emirates’ kitchens and lounges, and support from across all EKFC departments. Staff uniforms have been customised in cobalt blue exclusively for the Airshow, replacing EKFC’s usual red and black palette.
Sustainable catering practices
In line with EKFC’s commitment to sustainability, plastic bottles have been eliminated at the Airshow, replaced with glass and recycling systems. Leftover food will be either composted or donated to local food banks through Dubai Municipality.
Local sourcing is a priority wherever possible, including partnerships with Dibba oysters and Mai Dubai, supporting regional producers while reducing the carbon footprint of ingredients. These initiatives reflect EKFC’s dedication to conscious resource management during one of the largest catering operations in the UAE.
Operational excellence
EKFC combines culinary expertise, logistical precision, and sustainability to meet the unique demands of Dubai Airshow 2025.
From assembling a global workforce and constructing state-of-the-art kitchens to delivering authentic international dishes and minimising waste, the catering operation exemplifies operational excellence at scale.