Restaurant Fit-Out and Renovation in Dubai — DM Food-Safety Approved, DCD-Compliant.

A restaurant fit out Dubai budget breaks into three parts: front-of-house (dining room, bar, washrooms), back-of-house (prep, hot line, cold line, dishwash, cold storage) and the commercial kitchen equipment. A standalone 3,500 sqft casual restaurant typically runs AED 2.8M–4.2M turnkey — of which AED 900K–1.4M is equipment. A flagship 6,000 sqft fine-dining restaurant in Downtown Dubai or DIFC runs AED 6M–12M. A 1,200 sqft specialty café runs AED 900K–1.8M.

Within those bands, the biggest swing factor is the kitchen brief. A concept that specifies Rational combi-ovens, Molteni island cookers and Hobart dishwashing sits at the top of the band. A concept running Convotherm, Electrolux Professional and Winterhalter sits at the middle. Casual concepts with gas ranges and under-counter fridges can fit the bottom of the band. We don't over-specify — we match the equipment to the menu.

Every restaurant fit-out in Dubai must pass a DM Food Safety Department pre-approval drawings review before construction and a final inspection before operating licence issue. Most opening-date slippage in the restaurant sector traces to this single process failure — contractors who start building before pre-approval is granted, then have to rework when DM inspectors flag layout or MEP issues.

We submit DM food-safety drawings before any procurement — FOH/BOH workflow, hood and extraction engineering, grease trap design, waste-line routing, walk-in chiller and freezer specification, sanitary provision. When the drawings come back approved, procurement starts. When the restaurant is ready to open, the DM final inspection is a formality — because we drew to compliance, not to preference.

A commercial kitchen in Dubai runs AED 1,500–3,500 per sqft depending on equipment tier. We supply through authorised UAE dealers for the brands that matter — Rational and Convotherm for combi-ovens, MKN and Bonnet for hot-line ranges, Henny Penny for pressure fryers, Hobart for dishwashing, Foster and Electrolux Professional for refrigeration, Ascaso and La Marzocco for espresso, and Molteni for signature island cookers.

We don't supply grey-market equipment. Every piece ships with UAE-territory warranty and post-warranty service-contract availability — because a Rational combi-oven that breaks down during Friday brunch needs a local technician, not a shipping container from Germany. The AED 30,000 premium on a Rational SelfCookingCenter versus a no-name Chinese clone is the difference between a kitchen that runs 10 years and one that's out of service 4 times in year one.

Three subsystems cause most restaurant fit-out Dubai inspection failures: hood extraction sizing, gas installation, and grease-trap design. We size hoods by cooking heat load (kW input of the line, not square metres of cooking zone), duct to the facade or roof (never recirculated — that's the primary reason restaurants develop a persistent cooking-oil smell within 12 months), and specify IKECA-compliant make-up air.

Gas lines are run by DUGAS or Emirates Gas-certified contractors, pressure-tested, and commissioned with Civil Defence sign-off. Grease traps are sized to the DM specification for restaurant volume, not to the smaller residential-grade traps that some contractors substitute to save AED 15,000. These are the details that pass or fail your opening inspection — and we don't compromise on them.