Grill, BBQ & Shawarma
Restaurant Setup in Dubai,
Sharjah & Abu Dhabi
We set up grill houses, BBQ and shawarma restaurants end to end: kitchen layout and fit-out, charcoal grills and broilers, shawarma machines, refrigeration, prep, front of house, POS and CCTV, delivery packaging, and the charcoal to keep the grill running.
A grill kitchen runs hot and fast. We plan the line, the extraction and the cold storage around your menu, then keep you supplied with charcoal and consumables every week.
Dubai• Sharjah• Abu Dhabi• UAE-wide supply• Plans tailored to your venue• Restocking after opening
The scope
What a grill restaurant setup covers
Take all of it, or only the parts you need. Most customers start with equipment and supplies, then keep us for consumables.
Menu, covers and delivery
We start with the menu: mixed grills, shawarma, BBQ, or all three, how much goes out for delivery, and your covers. That decides the grill size, the number of shawarma stands and the cold storage.
A hot line that is safe
Grill and shawarma stations planned under the extraction hood, with prep, marinating and cold storage behind them and a clear path to the pass and the delivery counter.
Grills, broilers and shawarma
Charcoal and gas grills, char-broilers, griddles, shawarma machines, fryers and rice cookers, plus BBQ tools, skewers and tongs.
Cold storage for meat
Walk-in cold room, reach-in fridges and freezers, refrigerated prep tables and GN containers for marinating, sized to your daily volume.
Front of house and delivery
Tables and chairs, platters and serveware, condiment sets, then foil containers, takeaway boxes, bags and labels for delivery.
Charcoal and consumables
Restaurant-grade charcoal, lighters, gloves, degreaser and packaging on a regular delivery, so the grill never stops.
Checklist
Grill restaurant setup checklist
What most grill, BBQ and shawarma restaurants need on opening day, station by station. Your menu and covers decide the final list, and we build it with you. For more detail, see the restaurant kitchen equipment checklist.
Grill station
- Charcoal or gas grill
- Char-broiler and griddle
- Shawarma machines
- Extraction hood (with your fit-out)
Charcoal and BBQ tools
- Restaurant charcoal
- Lighters and fire starters
- Skewers, tongs and grill brushes
- Heat-resistant gloves
Meat prep
- Butcher and boning knives
- Colour-coded cutting boards
- Stainless prep tables
- Scales and thermometers
Cold storage
- Walk-in cold room
- Reach-in fridges and freezers
- Refrigerated prep table
- GN containers for marinating
Hot holding and sides
- Fryers and rice cookers
- Bain-marie and warming cabinet
- Bread warmer
Front of house
- Grill platters and serveware
- Plates, bowls and cutlery
- Condiment and sauce sets
- Tables and chairs
Delivery packaging
- Foil containers and lids
- Takeaway boxes and sauce cups
- Bags, labels and stickers
- Printing with your logo
Cleaning and safety
- Grill and oven degreaser
- Sanitiser and floor cleaner
- Gloves, aprons and hairnets
- Fire blanket and first aid kit
How it works
From first message to opening day
You don't need a finished equipment list. Send a menu, a floor plan, an old list, or just the concept — we build the requirement around what you're actually opening.
Tell us the concept
A menu, a floor plan, an old equipment list — or just the idea and the location.
We build the list
We turn it into a requirement list scaled to your covers and your menu.
Review and confirm
We review suitable options with you and confirm the equipment list against your menu, expected covers and space.
Supply
Stocked items ship quickly; specified equipment we flag early for lead time.
Coordinate setup
Fit-out and deliveries sequenced so the room is ready when the equipment lands.
Restock after you open
Disposables, cleaning supplies and replacements on a regular delivery.
Timeline
How long a grill restaurant setup takes
A grill restaurant typically takes about three to five months from concept to opening night. These are typical durations, not promises: the unit, approvals and equipment lead times decide yours.
-
Menu, covers and layout
About 2 weeksWe agree the menu, covers and delivery share, and draw the kitchen and dining layout.
-
Design and approvals
About 3 to 5 weeksInterior and kitchen drawings, extraction design and the approvals your unit needs.
-
Fit-out and kitchen services
About 6 to 10 weeksExtraction, gas, power, water, drainage and finishes. Cold rooms and grills are ordered at the start.
-
Equipment and supplies
Final 1 to 2 weeksGrills, shawarma machines and refrigeration are installed, POS and CCTV set up, tableware and opening stock delivered.
-
Trial service and opening
About 1 weekThe team cooks the menu on the real line, then you open. We deliver charcoal and consumables from the first week.
We supply it, not just specify it
What goes into the grill restaurant
Everything below is stocked and delivered by us across the UAE. Browse any category to see the range.
Coffee and kitchen equipment
Espresso machines, grinders, brewers, ovens, cooking lines, prep and warewashing.
Browse Coffee and kitchen equipment →
Tabletop and dinnerware
Crockery, glassware, flatware, trays and buffet pieces for front of house.
Browse Tabletop and dinnerware →
Utensils and smallwares
Serving spoons, graters, cutting boards, cake rings, knives and hand tools.
Browse Utensils and smallwares →
Disposables and packaging
Takeaway cups, lids, food boxes, cutlery and napkins — branded with your logo.
Browse Disposables and packaging →
Storage and gastronorm
GN containers in every fraction and depth, food boxes, carts and racks.
Browse Storage and gastronorm →
Cleaning and janitorial
Chemicals, mops, microfibre, washroom supplies, gloves and waste handling.
Browse Cleaning and janitorial →Why it helps
Why grill restaurant owners run it through one team
One coordinated requirement list
Splitting a setup across an equipment dealer, a packaging supplier, a cleaning company and a branding agency means four lead times and four people to chase when something slips.
Fewer compatibility mistakes
The gastronorm pans match the refrigeration. The cups match the lids. The counter is built for the machine you are buying.
Equipment and consumables together
We specify equipment we will still be serving you consumables for in two years, so it is not in our interest to sell you the wrong thing.
Supply continues after opening
The same account and the same delivery keeps you stocked once you are trading — not a handover and goodbye.
Not sure yet?
You don't need the equipment list to start
Most people who message us have a concept and a location, not a specification. That's enough. Send us any of these and we'll build the requirement around it:
- Your menu, even a draft
- A floor plan or the unit size
- An equipment list from a designer or consultant
- Photos of an existing venue you are upgrading
- Just the concept and the emirate
Concepts
Grill concepts we set up
From a shawarma counter to a full-service grill house.
Questions
Frequently asked questions
Do you set up complete grill and shawarma restaurants?
Yes. We handle the kitchen layout and fit-out, charcoal and gas grills, broilers, shawarma machines, refrigeration, prep, front of house, POS and CCTV, and delivery packaging, then supply charcoal and consumables once you open.
What equipment does a grill or shawarma restaurant need?
Usually a charcoal or gas grill, a char-broiler or griddle, shawarma machines, fryers, an extraction hood, a walk-in cold room, reach-in fridges and freezers, refrigerated prep tables, meat prep tables, knives and boards, GN containers for marinating, and foil containers for delivery. The checklist on this page lists it station by station.
Do you supply charcoal for restaurants?
Yes. We supply restaurant-grade charcoal, lighters and BBQ tools across the UAE, on a regular delivery if you want it.
How long does it take to open a grill restaurant in Dubai?
Typically about three to five months from concept to opening. Extraction, gas and the fit-out take the longest, so cold rooms and grills are ordered first.
Do you work in Sharjah and Abu Dhabi?
Yes. We set up and supply restaurants across Dubai, Sharjah, Abu Dhabi and the UAE from our warehouse in Sharjah.
Can I send you my menu?
Yes, and it is the most useful thing you can send. The menu decides the cooking line, the refrigeration and most of the smallwares.
Can I send a floor plan?
Yes. A plan or even the unit size lets us size the counter, the back-of-house and the refrigeration properly.
Can I send an existing equipment list?
Yes. If a designer or consultant has given you a list, we can review it and flag items that appear over- or under-specified for your menu and venue.
Which emirates do you cover?
Dubai, Sharjah, Abu Dhabi and across the wider UAE.
Can you supply branded packaging with our logo?
Yes — custom-printed cups, food boxes, napkins and carrier bags. If you do not have a logo yet, we can create one.
Do you restock after opening?
Yes, and most customers do: disposables, cleaning supplies, charcoal and replacement smallwares on a regular delivery.
Opening a grill restaurant? Send us your menu.
Menu, floor plan, equipment list, or just the concept — we can start from there.