Open a restaurant, café or cafeteria in Dubai without fit-out surprises. PROXPAT sets up the licence with the right food activity, coordinates Dubai Municipality approvals and gets your team visa-ready.
Page last updated: . Requirements, government fees and processing times are set by the relevant UAE authority and can change.
Restaurant Licence in Dubai: Licensing and Food Safety Requirements
Opening a restaurant in Dubai means two tracks running together. The first is a trade licence carrying the correct food activity. The second is Dubai Municipality's food safety requirements, which reach into the kitchen layout, the people you employ and the menu you print.
This page follows the Food Code published by Dubai Municipality. The Code sets the model requirements that the Food Control Department enforces. Fees and processing times are set for each service on Dubai Municipality's portal and by the licensing authority, and they change, so we confirm them for your outlet rather than quoting them here.
Please note: Dubai Municipality also issues circulars and updates requirements through its online services. We check the current position for your activity, location and menu before you commit to a fit-out.
Start With the Right Trade Licence Activity
- Every food establishment in Dubai must hold a valid trade licence from the relevant Dubai authority before it starts operating.
- The activity on the licence must relate to food and state exactly what the establishment does.
- An establishment may not carry out any activity that is not listed on its trade licence.
A cafeteria licence, a restaurant licence and a catering activity are not interchangeable, so choose the activity from your actual concept. See business activity consultation and Dubai mainland company formation.
Layout Approval Comes Before the Fit-Out
The Food Code requires layouts for new construction or renovation of a food establishment to be reviewed and approved by the Food Control Department before construction, renovation or re-construction starts. The layout plan shows, among other things, the space allocated to food handling and cooking, cleaning, food storage and seating, and the sanitary fittings.
| Change | Prior approval needed? |
|---|---|
| New construction or renovation | Yes, layout approval before work starts |
| Change in the area of the establishment or its food rooms | Yes |
| Adding, removing or repositioning substantial, permanent equipment | Yes |
| Drainage works, passageways, exits and entries | Yes |
| Windows and ventilation systems in production areas | Yes |
| Minor changes such as shelves in a store room | No, if the main layout and work flow do not change |
The most expensive mistake we see is building the kitchen first and seeking approval afterwards. Re-work to an approved layout costs far more than waiting for the drawing to clear.
The Person in Charge (PIC)
| Rule | What the Code requires |
|---|---|
| Minimum | At least one full-time, on-site Person in Charge certified in food safety |
| High-risk food | Where high-risk, ready-to-eat or raw foods are prepared, a certified PIC must be present during all shifts |
| Certification | Passing a written examination acceptable to the Food Control Department; the certificate is valid for five years |
| Display | The PIC's name shown behind the cash counter or somewhere clearly visible to customers |
| If the PIC leaves | Up to 30 days to designate a new PIC, who should enrol in training and be certified within 45 days |
The PIC is responsible for food safety policies and procedures, supervision and regular inspection of the premises, corrective action, and making sure every employee is trained before starting work. Count PICs per shift when you plan headcount and visas.
Food Safety Programme and Third-Party Audits
- Implement a Dubai Municipality-approved food safety programme, documented in writing and kept at the establishment, that identifies and controls food safety hazards.
- Review the programme at least once a year, and whenever the product, process or any step changes significantly, or after a justified complaint or food incident.
- Unless the Food Control Department grants a waiver, have the programme audited by a third-party food safety auditor approved by Dubai Municipality, at the frequency that applies to your establishment.
- Keep copies of all audit reports from the last four years for inspection.
Training Every Food Handler
| Requirement | Detail |
|---|---|
| Who | All food handlers must be formally trained in food safety; where necessary, also staff managing food services such as buffet counters or delivery |
| Level | Appropriate to the job and to the establishment's risk: the nature of the food, how it is handled or served, menu complexity, meals served daily, size and type of customers |
| Trainer | Formal training from a trainer approved by the Department |
| Records | A documented training plan, with the PIC keeping records of who has been trained |
| Refresher | A refresher or updating course after one year of training |
Build training time into your pre-opening schedule, alongside employment visas and medical fitness tests.
Menus, Allergens and Non-Halal Food
| Topic | Rule |
|---|---|
| Menu language | Restaurants and cafeterias must print the menu in both Arabic and English |
| Allergens | Foods with allergens or non-halal ingredients must be clearly identified on the menu |
| Customer information | All product information must be provided when a customer asks |
| Non-halal notice | The first page of the menu must state clearly that the restaurant serves non-halal food |
| Non-halal service | Non-halal items listed separately, served with separate utensils and equipment, and kept in a separate buffet area |
| Pork | Preparation of pork is allowed in five-star hotels and clubs with prior approval |
These rules shape the concept itself, so settle them before you design the menu, the buffet and the kitchen.
Importing Your Own Ingredients
If your restaurant group will import food directly, the Food Code requires registration before the first shipment:
- Register in Dubai Municipality's e-Government system and the Food Import and Re-export System (FIRS).
- Have the labelling approved through FIRS before importing a food item.
- Register every imported or re-exported food item individually in FIRS.
- Expect inspection and document checks at the port of entry.
You will also need a customs code. See Dubai Customs code registration and product registration.
The Sequence We Follow for a New Restaurant
Step 1: Define the concept, menu and food activity, including any non-halal or high-risk preparation.
Step 2: Choose the jurisdiction and legal form, and reserve the trade name.
Step 3: Secure premises suited to the activity before paying for fit-out.
Step 4: Submit the layout to Dubai Municipality and get it approved.
Step 5: Fit out strictly to the approved layout.
Step 6: Appoint and certify the Person in Charge, with enough PICs for every shift.
Step 7: Set up the food safety programme, training plan and audit arrangements.
Step 8: Complete the licence and approvals, then staff visas, medicals and training before opening.
What Delays Restaurant Openings
- Fit-out started before layout approval, forcing re-work.
- A licence activity that does not match the concept, such as a cafeteria licence for a full kitchen.
- No certified PIC for every shift where high-risk food is prepared.
- A menu without Arabic, allergen identification or proper non-halal labelling.
- Importing ingredients before FIRS registration and label approval.
- Staff arriving without time for training, medicals and visas.
How PROXPAT Helps
Food activity selection on the licence
Company formation and trade name
Premises and tenancy coordination
Layout submission coordination with your designer
PIC and training planning
Staff visas and medical fitness
FIRS and customs registration for imports
Licence renewals and amendments
Budget the company side with our business setup cost calculator.
Frequently Asked Questions
Get your restaurant open on schedule.
Explore connected PROXPAT services that support the same client journey.
The licence is the start of the government work, not the end of it
Once the trade licence is issued, the sequence that actually lets you operate begins: the establishment card, the MOHRE and immigration files, your employee quota, then employee visas and work permits. After that it repeats every year — renewals, cancellations when people leave, and licence renewal and amendments.
Companies that would rather not build that function in-house put it on a monthly PRO retainer from AED 700, or use it per transaction. Government fees stay separate and itemised either way.
The first six months after incorporation
- Establishment card issued through immigration
- MOHRE file opened and e-signature completed
- Employee quota checked before hiring
- Offer letters, work permits and entry permits
- Medical, Emirates ID and visa stamping
- Corporate tax and VAT registration where they apply
More in Licences and Compliance
Open Your Restaurant in Dubai
PROXPAT sets up the licence with the right food activity, coordinates Dubai Municipality approvals with your designer, and handles staff visas, medicals and renewals.