Complete Restaurant Setup
in Dubai, Sharjah,
Abu Dhabi & the UAE
We set up the whole restaurant, from concept to opening night: interior design, fit-out, the commercial kitchen and cooking line, refrigeration, furniture, POS and CCTV, tableware, packaging and cleaning supplies.
Fit-out companies hand over a finished room. We hand over a kitchen that can serve on opening night, and restock it every week after.
Dubai• Sharjah• Abu Dhabi• UAE-wide supply• Plans tailored to your venue• Restocking after opening
The scope
What a complete 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 layout
We start with your menu and your covers. A grill restaurant needs a very different cooking line to a pasta kitchen, and the covers decide the refrigeration. We work out what you need on opening night, what can wait, and how the kitchen and dining room connect.
Interior and kitchen layout
Dining room, service counter and kitchen planned together: the pass, the flow from receiving to storage to prep to the line, and separate raw and cooked areas, so the kitchen works at full service and is easy to inspect.
Cooking line and refrigeration
Ranges, grills, griddles, fryers, combi and pizza ovens, prep machines, reach-in and walk-in refrigeration, blast chillers, hot holding and warewashing, sized to the menu you are actually cooking.
Dining room and front of house
Tables, chairs, bar stools, lighting and signage, plus host and server supplies, chosen to match the interior and built for daily commercial use.
POS, kitchen printers and CCTV
A POS system set up with your menu, kitchen order printers and cash register, and CCTV covering the kitchen, the till and the entrances.
Tableware, packaging, restocking
Crockery, glassware, cutlery, GN containers, knives and utensils, delivery packaging and cleaning supplies, then consumables on a regular delivery once you open.
Checklist
Restaurant setup checklist: kitchen and front of house
What most restaurants need on opening night, station by station. It is drawn from the restaurants we have supplied; your menu and covers decide the final list, and we build it with you. For more detail, see the full restaurant kitchen equipment checklist.
Cooking line
- Range, griddle and chargrill
- Fryers
- Combi or convection oven
- Pizza or tandoor oven for the concept
- Extraction hood (with your fit-out)
- Salamander and hot holding
Prep
- Stainless work tables and sinks
- Mixers, slicers and food processors
- Vegetable prep machines
- Cutting boards by colour
- Knives, tongs and hand tools
- Scales and thermometers
Cold storage
- Reach-in fridges and freezers
- Refrigerated prep tables
- Walk-in cold room
- Blast chiller
- Ice machine
Storage and hygiene
- GN containers in every size
- Food storage boxes and ingredient bins
- Date labels
- Shelving and dunnage racks
- Dish racks and trolleys
Warewashing
- Dishwasher or pass-through machine
- Pot wash sink
- Dish and glass racks
- Detergent and rinse aid
- Drying and storage racks
Front of house
- Plates, bowls and serveware
- Glassware and cutlery
- Trays, menu holders and condiment sets
- Tables, chairs and high chairs
- Host and server supplies
Takeaway and delivery
- Takeaway containers and lids
- Foil containers
- Bags, labels and stickers
- Disposable cutlery and napkins
- Printing with your logo
Cleaning and safety
- Mops, buckets and floor wipers
- Kitchen degreaser and sanitiser
- Gloves, hairnets and aprons
- Hand soap dispensers and bins
- Floor mats, first aid and fire blanket
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 restaurant setup takes
A restaurant typically takes about three to six months from concept to opening night. These are typical durations, not promises: the unit, approvals and equipment lead times decide yours. Step by step: how to open a restaurant in Dubai.
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Concept, menu and covers
About 2 to 3 weeksWe agree the concept, the menu and the expected covers, and build the first requirement list for the kitchen and the dining room.
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Interior and kitchen design
About 3 to 5 weeksThe dining room and the kitchen layout are signed off, with the drawings your landlord and the authorities need.
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Fit-out and kitchen services
About 6 to 12 weeksJoinery, finishes, extraction, gas, power, water and drainage. Long-lead equipment such as cold rooms and combi ovens is ordered at the start.
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Equipment and supplies
Final 2 to 3 weeksThe cooking line and refrigeration are delivered and installed, POS and CCTV are set up, and tableware and opening stock arrive.
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Trial service and opening
About 1 to 2 weeksThe team cooks the menu on the real line, you run soft-opening services, then you open. We restock you from the first week.
We supply it, not just specify it
What goes into the 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 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
Concepts we set up
Any size, from a 30-cover bistro to a multi-branch group.
Questions
Frequently asked questions
Do you handle a complete restaurant setup or equipment only?
Both. We handle the whole restaurant from concept to opening night: interior design, fit-out, the commercial kitchen and cooking line, refrigeration, furniture, POS and CCTV, tableware, packaging and cleaning supplies. You can also use us for one part, for example the kitchen equipment when you already have a designer.
How long does it take to set up a restaurant in Dubai?
Typically about three to six months from concept to opening: a few weeks for the concept and menu, three to five weeks of design, six to twelve weeks of fit-out and kitchen services, then equipment, systems and trial services. The unit, approvals and lead times on cold rooms and ovens decide your exact timeline, so we order those first.
What kitchen equipment does a new restaurant need?
Most restaurants need a cooking line (range, griddle or chargrill, fryers and an oven), prep tables and sinks, reach-in fridges and freezers, refrigerated prep tables, often a cold room and a blast chiller, an ice machine, a dishwasher, GN containers, knives and utensils. The checklist on this page lists it station by station; your menu decides the exact list.
Do you set up restaurants in Abu Dhabi and Sharjah too?
Yes. We set up and supply restaurants in Dubai, Sharjah, Abu Dhabi, Ajman and across the UAE, from our warehouse in Sharjah.
Can you set up the POS system and CCTV?
Yes, they are part of a complete setup. We set up the POS with your menu, kitchen order printers and a cash register, and install CCTV covering the kitchen, the till and the entrances.
What size of restaurant do you work with?
Any size, from a small bistro to a multi-branch group or a hotel kitchen. The process is the same; the list is not.
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 restaurant? Send us your menu.
Menu, floor plan, equipment list, or just the concept — we can start from there.