Kholoud Hussein
Saudi Arabia’s food and beverage landscape is entering one of its most dynamic periods in recent history. Dining has become a central expression of the Kingdom’s cultural transformation—fueled by an expanding middle class, rising disposable income, record spending on experiences, and a powerful shift toward homegrown concepts. As restaurants multiply across Riyadh, Jeddah, and emerging destination districts, one bottleneck remains stubbornly persistent: access to growth capital that reflects the real economics of hospitality.
Traditional financing tools—rigid bank loans, equity dilution, and short-term discount-driven customer acquisition—have long failed to match the realities of an industry defined by seasonality, thin margins, and escalating operating costs. This gap has created a critical need for financial models built specifically for restaurants, not adapted from generic SME templates. It is within this landscape that SPICE has emerged as one of the sector’s most closely watched disruptors.
Founded by a veteran entrepreneurial team with a two-decade track record in F&B technology, SPICE is introducing what it calls Dining Capital—a Sharia-compliant, zero-debt financing model that pre-purchases future dining credit to provide restaurants with upfront, non-dilutive cash tied directly to guest demand. At the same time, the company is building an invite-only dining platform designed to attract high-value customers, offering curated recommendations and instant rewards that strengthen restaurant loyalty without eroding brand equity.
With Saudi Arabia as its headquarters and primary growth market, SPICE is positioning itself at the intersection of fintech, hospitality, and Vision 2030’s experience-led economy. The Kingdom now represents nearly one-third of all POS transactions in the region’s foodservice sector, and as tourism accelerates and giga-projects set new expectations for hospitality, the demand for smart, aligned financing structures is only growing.
In this exclusive interview with Sharikat Mubasher, co-founder and CEO Zeid Husban discusses the economics behind Dining Capital, SPICE’s strategic alignment with Vision 2030, how the company underwrites risk, and why premium dining represents one of the most attractive investment categories across the GCC. He also reflects on past exits—including ifood.jo and POSRocket—and how those lessons shaped SPICE’s operational philosophy. As the company scales across Saudi Arabia and prepares for GCC expansion, Husban lays out a vision for a future in which growth capital, curated demand, and technology-driven guest experiences operate as a single, integrated ecosystem powering the region’s next generation of restaurant brands.
SPICE positions itself as a catalyst for a “premium dining movement.” How does your Sharia‑compliant, zero‑debt financing model reshape the way premium and fine‑dining restaurants access growth capital in Saudi Arabia today?
We started SPICE because, honestly, financing for restaurants is not easy and it’s broken. Banks still look at restaurants like any other SME. They expect fixed repayments every month, even though the F&B industry is faced with seasonality, volatility, and very thin margins. Great restaurants and their operators end up punished for investing in people, product, and the dining experience.
That is why we looked to build a solution, given our background in creating F&B tech solutions. Our answer to that is what we call Dining Capital. Instead of giving a loan with interest, we pre‑purchase future dining credit from the restaurant and give restaurants upfront, Sharia‑compliant cash that does not sit as debt on their balance sheet. That credit is then used over time as SPICE guests dine and pay through our consumer app.
So the “repayment” happens naturally through real visits that generate revenue, not through a fixed schedule that ignores how this business actually works. It lets premium venues grow, without resorting to discounts or short‑term fixes that hurt their brand. For us, that is how you genuinely support a premium dining movement in Saudi.
Saudi Arabia is seeing unprecedented momentum in the foodservice sector, with restaurants representing nearly a third of all POS transactions. How is SPICE aligning its investment strategy with Vision 2030 and the Kingdom’s rapidly expanding F&B landscape?
If you spend any time in Saudi Arabia today, you can feel how much dining has become part of the country’s new story. Vision 2030 put hospitality and tourism at the center, and you see it in how people go out, where they spend, and how quickly new concepts are opening. This is not just with nationals and residents, but tourists as well.
We chose to make Riyadh our headquarters because we believe Saudi is where you can build truly category‑defining companies, not only for the region but globally. Every riyal of Dining Capital we deploy ends up as real spend at partner venues. That means more local brands, more jobs, and more reasons for residents and visitors to have a great dining experience with Saudi hospitality.
Our strategy is very focused. We choose to partner with select premium restaurants that we think should become part of the country’s dining fabric, and then we tie their funding directly to guest demand. That way, our growth, their growth, and Vision 2030’s push for an experience‑led economy are all moving in the same direction.
You’re offering what you call “Dining Capital” upfront cash with no interest and no fixed repayments. Can you walk us through the economics of this model and how you mitigate risk while still enabling restaurants to scale?
The model is quite simple and has no hidden intentions. We give a restaurant an upfront lump sum, and in return, we receive a larger pool of future dining credit that will be used by SPICE diners over time, who are invited to use our app. There is no interest, no fixed instalments, and no equity dilution. The restaurant is simply agreeing to honour this pre‑purchased credit at face value whenever our guests dine. Guests simply book and pay through the app. Every time they pay, they get rewarded with 20% cashback, which can add up to a significant amount.
But that is why we need to manage risk very closely, which explains why we are selective with the brands we fund. We work only with premium and upper‑casual venues that meet high standards on consistency, concept, and brand. Second, we size each financing opportunity based on realistic future demand, using our experience, data, and technology. Third, we do not just wire money and disappear. We actively drive demand through our invite‑only diners, so capital and demand always work together.
For the operator, it feels like getting growth equity without giving up ownership. This kind of working capital eliminates the headache of monthly repayment pressure. For us, it creates a new, Sharia‑compliant asset class that is directly backed by how often people dine at these venues.
On the consumer side, SPICE is building an invite‑only dining platform with concierge features and 20% instant rewards. How does your technology shape the guest experience, and what competitive advantage does this create for your restaurant partners?
On the consumer side, we are trying to build the app that serious diners wish already existed. SPICE is invite‑only. That’s why it feels more like a membership than a mass deals app, and every venue on it is handpicked. If a venue is on SPICE, it is because we would happily send our friends and family there. It is the app that people in the know use when they have to choose where to go.
Inside the app, you can quickly find the right spot for a date, a business lunch, or a family dinner, then pay in‑app and receive 20 percent instant rewards on your bill. Over time, the product learns where you like to go, what kind of vibe you prefer, and even what kind of occasion you are planning. It starts to feel like a digital concierge that understands your taste.
For restaurants, that experience matters a lot. They are not getting random coupon hunters. They are getting high‑value guests who come for the experience first and appreciate that SPICE is tied to quality, not cheap deals. That combination of curated demand plus instant rewards is a strong edge for our partners.
Your team has a strong entrepreneurial track record, having led successful exits such as ifood.jo and POSRocket. How have these previous experiences informed SPICE’s operational strategy and its expansion approach in the GCC?
As founders, we have been in food and hospitality tech for almost twenty years now. We built ifood.jo, Jordan’s first food ordering platform, which was acquired by Delivery Hero, and POSRocket, a cloud POS for restaurants that was acquired by Foodics. So we have seen this industry from a lot of different angles, from the kitchen printer to the customer’s phone. More importantly, Wadi, Youssef, and I have built together, and we complement each other’s strengths.
On the B2B side, we saw great operators struggling with cash flow, and we saw how banks often did not really understand restaurant risk. On the B2C side, we watched as diners were trained to chase discounts, which might look good in the short term but slowly erodes brands and guest trust. In fact, many diners don’t like to show they use discounts, especially when it comes to paying at premium restaurants.
With SPICE, we are essentially solving the problems we kept running into. Operationally, we decided not to build just another F&B service. We are building a movement where capital, demand generation, and guest experience are tightly connected. That is also why our expansion plan is careful by design. We are 100% focused on Saudi first. After proving the model works and scales, we’ll take it into other markets in the GCC.
Saudi Arabia is your primary focus today, but you’ve previously hinted at wider regional expansion. What can you share about SPICE’s plans across the Gulf, and what markets are you prioritizing next?
Saudi Arabia will always be home for SPICE. It is where we launched and where we are building the Dining Capital category. It is home not just for the brand but for our team and our families. But from the beginning, we knew the model would resonate across the Gulf.
Markets across the GCC have high dining‑out spend, very savvy consumers, and restaurants facing similar challenges with funding and loyalty. Yet no one has really owned the premium dining capital and cashback space in a way that feels curated and long-term. This category is non-existent, and we are essentially building from the ground up.
We plan to earn the right to expand by proving what we do in Saudi Arabia first. Once we have shown that Dining Capital can become part of how premium restaurants in Riyadh and other major cities fund growth, we will start rolling out into other Gulf markets where Sharia‑compliant, non‑debt funding and premium dining experiences are just as relevant.
In each market, we will adapt the curation to local taste, but our core stays the same, where we partner with recognised venues, provide zero‑debt growth capital, and enable an elevated, rewarding dining experience. Eventually, we want a SPICE member from Riyadh to land in Dubai or Kuwait, open the same app, and instantly feel at home.
Access to capital is still one of the biggest bottlenecks for restaurants looking to scale. From your perspective, what structural changes or financial innovations are needed to unlock the next wave of F&B growth in the Kingdom?
If you talk to operators in Saudi Arabia, many will tell you the same thing. Getting the first location off the ground is hard, but getting from one or two branches to a real group is often even harder, simply because the right kind of capital is not always available.
Banks tend to apply generic SME models that do not fully reflect how hospitality works. Equity investors often want to back platforms, not individual restaurant brands. So a lot of very good concepts get stuck in the middle, even while the overall market is booming. Starting a restaurant isn’t cheap either, with a few million riyals needed in upfront capital.
We think the next wave of growth will come from a mix of new structures and better data. Instruments like Dining Capital, where funding is Sharia‑compliant, non‑dilutive, and repaid through actual guest visits, are one important piece. Another is using real transaction and behaviour data to underwrite restaurant performance instead of relying purely on static projections. That’s why we are investing heavily in our technology so we can model the data right, but also target the right audience for each brand.
The other important priority is alignment with the KSA leadership’s vision for the country. As tourism and hospitality targets ramp up, you need funding tools that are designed specifically for restaurants in key locations, especially around giga‑projects and destination districts. With SPICE, we are trying to show what that can look like when you connect capital directly to demand and treat the dining experience itself as the asset.
With Sharia‑compliant financing and consumer rewards merging into a single ecosystem, where do you see SPICE in the next three to five years? Are external investments or new funding rounds part of that growth trajectory?
When we think about the next three to five years, we do not just think in terms of app metrics. We imagine a world where Dining Capital is a normal part of the conversation for premium restaurants across Saudi Arabia and the GCC.
If a group is planning a new branch or a new concept, we want them to reach out to us first and seek Dining Capital from SPICE. This isn’t just about lending once, but being a real partner in the growth journey of high-potential brands. On the diner side, if you care about where you eat and how you are rewarded, we want closing the bill with SPICE to feel like the natural way to end a great meal.
Right now, we are well-funded and focused on deploying capital to restaurants. At the end of the day, we want to be an active partner supporting the F&B ecosystem. In pioneering a new category around Dining Capital and helping define what premium dining in this region feels like, we hope to play a role in how restaurants grow and how guests experience and remember each meal.
