Holiday dining in Lebanon: Restaurants busy, catering thrives on events

Report by Theresia Rahme, English Adaptation by Karine Keuchkerian

During the holidays, people may cook at home, order catering, or go to restaurants. Most restaurants operate year-round and, while affected by crises, still rely on daily customers, whereas catering depends primarily on special events to generate revenue.

At the top of the list is the wedding season, the most profitable period, as it is long and usually extends through the summer. After weddings, the catering sector sees a boost during holiday seasons such as Christmas and New Year’s.

Religious occasions also drive revenue, including First Communion celebrations for Christians and collective iftars during Ramadan for Muslims.

Finally, at the lower end of the scale are somber occasions such as funerals. Despite their sensitive nature, demand for catering during these affairs remains steady.

Most Lebanese spend Christmas Eve at home, while restaurants become the preferred choice on Christmas Day.

According to Tony Ramy, President of the Syndicate of Owners of Restaurants, Cafes, Night-Clubs and Pastries in Lebanon, restaurant bookings accounted for 60 to 80% this year, a figure similar to last year.

Despite the economic activity it generates, the holiday is not purely commercial, remaining an occasion that drives spending without diminishing its spiritual significance.