Catering Companies for sale in United Arab Emirates
- American Restaurants1
- Banqueting Halls1
- Burger Vans1
- Cafes26
- Cake Shops2
- Chicken Shops1
- Chinese Restaurants4
- Chinese Takeaways2
- Coffee Roasting Businesses2
- Coffee Shops8
- Creperie1
- Fast Food Restaurants4
- Food Franchises1
- Greek Restaurants1
- Indian Restaurants15
- Italian Restaurants3
- Kebab Shops1
- Mobile Catering Businesses1
- Other Food Service Businesses1
- Patisseries3
- Pizza Restaurants2
- Restaurants72
- Sandwich Shops1
- Seafood Restaurants2
- Shisha Bars9
- Takeaways Businesses (Other)3
- Tea Room Businesses1
- Turkish Restaurants4
Cloud Kitchen For Rent - Bain Al JesrainBetween Two Bridges (Bain Al Jessrain), Abu Dhabi, UAEView moreAsking price:AED 9 000
Cloud Kitchen Concept - Jumeirah Village Circle (JVC), DubaiJVC District 10, Jumeirah Village Circle (JVC), Dubai, UAEView moreAsking price:AED 210 000
Central Kitchen for saleAl Quoz, Dubai, UAEView moreAsking price:AED 800 000
Commercial Kitchen For Sale In Satwa DubaiAl Diyafah Street, Al Jafiliya, DubaiView moreAsking price:AED 1 495 000
Central Catering Kitchen In Al Quoz For SaleAl Quoz, Dubai, UAEView moreAsking price:AED 1 200 000
Catering Business For SaleDubai, UAEView moreAsking price:AED 4 000 000
Business for sale by regions of United Arab Emirates
FAQ
- Which licences and kitchen approvals does a caterer need?Verify the trade licence, approved catering activity, production-kitchen approval and any permits for off-site service in the relevant emirate. Confirm each kitchen, storage site and delivery vehicle is properly covered.
- How secure are the company’s customer contracts?Review corporate, school, venue and event contracts for term, minimum volumes, price reviews, assignment, service levels and termination. Measure revenue concentration and contact major clients before relying on forecast renewals.
- How should I calculate profitability by contract or event?Allocate food, kitchen labour, temporary staff, transport, equipment hire, venue fees, waste and overtime to each job. Separate contract catering margins from one-off events and test recent ingredient-price increases.
- Are food delivery vehicles and cold-chain controls compliant?Inspect vehicle approvals, ownership, maintenance, cleaning and temperature-control records. Confirm hot and cold holding times are monitored from the production kitchen through loading, transport, service and return of unused food.
- Can the existing workforce deliver the contracted pipeline?Compare chefs, supervisors, servers and drivers with confirmed events and daily contracts. Check visas, overtime, accommodation, transport, temporary staffing and key-person dependence, then model peak-season labour requirements and costs.
- What liabilities arise from deposits and cancellations?Reconcile client deposits, supplier advances, cancellations, credits and refunds to each booking. Review complaint, food-incident and insurance records, and allocate responsibility for events contracted before but delivered after completion.