Office catering
Recurring breakfast and lunch for a known headcount. Timing and consistency matter more than theatre.
Office catering in DubaimyCHEF · Thoughtful food, considered service
Corporate Catering Dubai for Workplaces and Events
Corporate catering in Dubai for team lunches, client meetings, conferences and company celebrations. Choose delivered food, a staffed buffet or a seated menu. We plan around your agenda and give your team one itemised proposal covering food, service, equipment and VAT.
Booking Protection
Vetted Chefs, Scored Every Visit
Halal-First Kitchen Standards
Typical 15-Min Reply (business hours)
TRN-ready VAT invoices
Dedicated account manager
Consolidated billing
Also useful
Explore corporate catering for offices, boardrooms, conferences and company events, with menus and service matched to your agenda and workplace.
CHOOSING A SERVICE
Which corporate catering service do you need?
Corporate catering supports the working day, whether you are feeding a regular team, hosting clients or bringing a larger company event together.
Workplace catering covers recurring office lunches, meetings and staff meals, with consistent menus and delivery windows agreed around your schedule.
Company events include launches, awards, receptions and staff celebrations, with catering and service quoted for each occasion.
Production catering supports film, photography and event crews, with meal breaks and delivery adapted to the call sheet.
Tell us how the day will run, and we will recommend a suitable menu and service format.
Client reviews
Client reviews
Read our clients’ experiences before you plan your booking.
Previous Work · myCHEF
From our buffets and breakfast events.
A look at food presentation, serving layouts and the team behind the setup, from our previous catering work.
Breakfast buffet beside windows with pastries, fruit and warm dishes
Garden catering display with woven panels and food stations
Service team arranging food at a long indoor buffet
Salad buffet with colourful bowls and a floral centrepiece
Long breakfast buffet with pastries, juices and warm dishes
Chef behind a breakfast buffet with juice dispensers and plates
PRICING
Corporate Catering Dubai, from drop-off to plated service
Corporate catering in Dubai starts from AED 90 per person. The menu, headcount and service style determine the final price, from delivered working lunches to fully served executive dinners.
Food, staffing, equipment, delivery and VAT are itemised in the proposal, giving your finance team a clear basis for approval and comparison.
| Format | What it is | Staff | From |
|---|---|---|---|
| Drop-off food | Delivered and laid out. Your team serves itself. | None remaining | From AED 90 per person |
| Staffed buffet | Setup, replenishing and clearance. | 1–2 | From AED 120 per person |
| Canapés or live stations | Passed food or cooking in the room. | 2–4 | From AED 150 per person |
| Chef-led plated dining | Courses at the table. | Chef plus service team | AED 700–950 per person |
- These are myCHEF starting prices per person, except the plated band which is a typical range.
- Volume formats start at 10 guests, a full buffet at 20.
- Minimum order value is AED 900 on dropped-off formats.
- A chef cooking on site has no minimum headcount. A board dinner for six is a normal booking.
- All figures are before 5% VAT, shown as its own line.
- Compare formats and service inclusions in our catering prices guide before setting your event allowance.
Which package fits the occasion
Published starting prices for defined formats. Each service page lists the menu, minimums and what the figure covers. Unusual venue costs sit on their own line. The written quote confirms the event total.
| Package | Best for | What you get | What's included | Minimum | Price |
|---|---|---|---|---|---|
| Weekday office lunch drop-off | daily office lunch | One lunch per person. Labels carry dietary marks. None remaining in the room. Your team serves itself. | Food and delivery | 10 guests · AED 900 min order | From AED 90 per person 5% VAT is shown as its own line. |
| Client lunch, plated | client lunch | Starter, main and dessert at the table. AED 700–950 per person, separate from drop-off lunch. Chef plus service team sized to the table. Not the same headcount at every guest number. | Food, staff, setup and clearance | 2 guests | AED 700–950 per person 5% VAT is shown as its own line. |
| Full-day conference catering | full-day conference | Starting price uses the same staffed buffet rate. Includes two breaks and lunch for each delegate across the conference day. The meal plan is larger than the half-day; the quote lists the actual trays and hours. 1–2 service staff for setup, replenishing and clearance. | Food, staff, setup and clearance | 20 guests | From AED 120 per person 5% VAT is shown as its own line. |
| Networking canapé reception | networking | About 8–12 pieces per guest over a 90-minute reception. 2–4 staff to pass, replenish and clear. | Food, staff, setup and clearance | 10 guests | From AED 150 per person 5% VAT is shown as its own line. |
| Corporate dinner package | board dinner | Fixed package price of AED 4,500 for 10–15 guests, including a private chef and service team. Not multiplied by headcount. Private chef and service staff sized to this table. The same total does not claim identical staffing at 10 and at 15. | Food, staff, setup and clearance | 10 guests | AED 4,500 for 10–15 guests 5% VAT is shown as its own line. |
Weekday office lunch drop-off
Grain bowl or sandwich rotation · Salad · Cut fruit · Still water
Not included: Service staff in the room.
Client lunch, plated
Starter · Main · Dessert
Not included: Venue hire.
Full-day conference catering
Arrival coffee · Morning break · Lunch · Afternoon break
Not included: Open flame where the building forbids it.
Networking canapé reception
8–10 passed canapés · One sweet · Soft drinks and water
Not included: A seated dinner.
Corporate dinner package
Starter: burrata and tomato salad · Mains: grilled salmon, herb chicken, vegetables, risotto · Dessert: chocolate fondant or fruit tartlets
Not included: Tables larger than 15 guests; those are quoted as plated dining.
The full company brief
What a corporate catering day includes
Food is only the start. A company day also needs chefs or a drop-off kitchen, service staff when the room requires them, equipment that fits an office pantry, clearly labelled dietary options, a loading-bay window and one person who owns the timeline. The lists below are what we write into corporate quotes. The written quote names the dishes, the team and the price.
How the room is served
Service formats for a Dubai office or venue
Choose delivered lunches, a staffed buffet, passed canapés or individually plated service to suit the meeting. Drop-off is food, delivery and layout. A staffed buffet adds people for setup, replenishing and clearance. Canapés keep a standing room moving. Plated service is courses at a table. Each format has its own starting price.
What's included
- Drop-off, laid out, you serve
- Drop-off plus collection of empties
- Staffed buffet line
- Passed canapé reception
- Bowl-food standing service
- Plated courses at the table
- Live station where the building allows flame and power
- Hybrid: drop-off lunch, staffed evening
What the headline covers
- Food only
- Food and delivery
- Food, delivery and setup
- Food, staff, setup and clearance
- 5% VAT as its own line
- Unusual venue access quoted separately
The repeating workplace
Office breakfast, lunch and meeting food
A known headcount on named days. Consistency and the delivery window matter more than theatre. Recurring weeks are billed on actual service days. There is no automatic volume discount.
Breakfast
- Egg and labneh wraps
- Granola pots
- Seasonal fruit
- Arabic coffee and tea
- Still water
- Laid out before the floor fills
Weekday lunch
- Named hot main with a vegetarian line
- Grain or rice
- Salad
- Cut fruit
- Labelled boxes for mixed dietary rooms
- Two-week rotation so the same wrap does not appear twice
Ordering
- Standing weekday window
- Headcount deadline in the booking
- One monthly invoice if you want it
- Changes after the kitchen deadline are quoted again
Meetings that stay in the room
Boardroom catering and client lunches
A working lunch keeps the agenda in the room. A client lunch is plated courses with staff at the table, so guests can talk without leaving for a restaurant. The two are priced as different formats.
Working lunch
- Boxed mains, one per seat
- Sharing platters for a small table
- Hand-friendly food that does not need a knife
- Delivered before the agenda slot
- No staff remaining unless you ask
Client lunch
- Starter, main, dessert
- Chef and service sized to the table
- Printed menus on request
- Pause for a pitch or a signature
- Kitchen left as found
Around the agenda
Coffee breaks, delegate lunch and multi-day conferences
Conference catering is meals and refreshments around the agenda. Breaks are timed to the slot. Lunch is boxed or buffet. On a staffed day, tea, coffee and water continue between sessions. Room hire and presentation equipment stay with the venue or your planner.
Breaks
- Arrival coffee and tea
- Morning break: pastry or savoury bite, fruit, water
- Afternoon break: tea, sweet, water
- Barista labour separate from a full coffee cart
- All-day water and fruit station on request
Delegate meals
- Boxed lunch for a tight agenda
- Buffet lunch for a 45-minute window
- Half-day: arrival, one break, lunch
- Full day: two breaks and lunch
- Multi-day: rotating lunch, dietary map carried across days
Room conditions
- Power for urns and hot-holding equipment
- Service lift booking
- No open flame unless the venue writes it
- Clearance before the next session
One-off company nights
Staff parties, networking and launches
A company celebration is quoted per event. Food can pause for a speech or a product reveal. Seasonal gatherings, including Diwali corporate catering, use the same event operation.
Standing
- Passed canapés, about 8 to 12 pieces per guest over 90 minutes
- Bowl-food pockets
- Networking reception
- Launch timed to the reveal
- Awards-night service that pauses for speeches
Seated
- Staff party buffet, minimum 20 guests
- Gala banquet with courses timed to the programme
- 10 to 15 guest corporate dinner package
- Executive plated dinner outside that range
Call-sheet food
Shoots, crews and craft services
Production catering, including film crew catering, follows the call sheet. Meals move if the day moves. Craft services (snacks and drinks through the call) and crew lunch are separate purchases. Brief production work here.
On the sheet
- Craft table: fruit, snacks, hot drinks, water
- Crew lunch, one per name on the sheet
- Early call breakfast
- Wrap lunch
- Shift meals that hold
Feeding the team
Staff meals that arrive on schedule
Regular meals for your workforce, with rotating mains and dietary options labelled as agreed. Billing follows the confirmed meals and service schedule.
Meals
- Daily hot main, rice or bread, salad, fruit
- Shift meals that hold temperature
- A considered vegetarian selection
- Canteen rhythm, not plated courses
Who is in the room
Catering staff for a company meal or event
Drop-off has no staff remaining in the room. A staffed buffet includes one to two people for the line. Canapés need service staff to pass plates. Plated service needs a chef plus a floor team sized to the table. Extra roles are extra lines. Included waiters are not charged twice.
Roles we book
- Chef
- Waiter
- Runner on larger rooms
- Barista for a named break
- Floor supervisor on larger events
What they do
- Setup and pack-down inside booked hours
- Replenish the line
- Pass and clear
- Hold the timeline against the agenda
- Leave the pantry as found
Not included unless named
- A complete coffee-cart package
- Bartender and bar kit
- Overtime after the booked window
- Uniform changes for a brand colourway
What we bring
Equipment that fits a tower pantry
We assess the venue’s power, cooking permissions and access before confirming equipment. Specialist hire is identified separately in the proposal.
Drop-off kit
- Sealed packaging
- Tongs and serving spoons
- Napkins
- Dietary labels
Staffed kit
- Chafing dishes
- Linen for the line
- Trays and stands
- Hot boxes
- Tableware for plated service
- Place settings on the dinner package
Beverages
Soft drinks as standard. Alcohol only where licensed
Water, coffee and tea are the default. Mocktails can be staffed. Wine or champagne is only where the venue licence allows it and the proposal names it. We do not assume an open bar.
Always available to quote
- Still and sparkling water
- Arabic coffee and tea
- Soft drinks
- Mocktail service
- Coffee break urns
Only when agreed
- Wine service where licensed
- Champagne toast where licensed
- Bartender with bar station
- Client-supplied alcohol, we serve if the licence allows it
Getting into the tower
Delivery, loading bays and building rules
DIFC, Business Bay, Downtown and Media City each have a different desk. Names, vehicle plates and lift slots change when food can arrive at temperature. Mention the building early. Unusual access is quoted separately.
What we need
- Tower and floor
- Loading-bay window
- Service-lift booking
- Security name list
- Power for hot-holding equipment
- Open-flame permission in writing, or we drop flame from the menu
Clearance
- Pack-down after the last meal
- Collection of empties on drop-off, if asked
- Waste handled to the building rule
- Pantry left as found on staffed jobs
What finance sees
Clear, itemised proposals and invoices
Food, staff, equipment, delivery and 5% VAT sit on separate lines. An LPO or a consolidated invoice does not by itself create credit terms. A written account is a separate agreement.
On every proposal
- TRN-ready VAT invoice
- Itemised food or package subtotal
- Staff only when not already inside the package
- Equipment hire if it is extra
- Delivery if it is extra
- VAT 5% as its own line
Accounts
- Consolidated invoice when you book more than one service in a period
- Written contract for regular bookings
- Credit, fees, expiry and overages only if the agreement names them
- No published monthly fee until the agreement names it
What stays with you
What myCHEF does not supply
We coordinate with your planner, production team and venue. Room hire, audiovisual equipment, staging and entertainment stay with those specialists unless the quote names them.
Not in the catering operation
- AV and screens
- Staging and lighting
- Entertainment and DJs
- Venue hire
- General conference production
- Photographing or naming your clients unless you agree in writing
Example budgets from published starting prices
These examples use the public package record. They are planning numbers, not a booking. Corporate catering price per head in Dubai moves with format more than with a slogan.
| Example | Guests | Headline | Package subtotal | VAT 5% | Indicative total |
|---|---|---|---|---|---|
12-person weekday company lunch Drop-off. Food and delivery. Your team serves itself. | 12 | From AED 90 per person | AED 1,080 | AED 54 | AED 1,134 |
15 people, four office days Recurring week. Actual service days. No automatic volume discount. | 15 × 4 days | From AED 90 per person | AED 5,400 | AED 270 | AED 5,670 |
8-person client lunch, plated Plated dining and discreet service for a client or boardroom lunch. | 8 | AED 700–950 per person | AED 5,600 | AED 280 | AED 5,880 |
40-person conference day Staffed buffet service, with any venue-specific extras itemised separately. | 40 | From AED 120 per person | AED 4,800 | AED 240 | AED 5,040 |
60-person networking reception Passed canapés for a company reception or networking event. | 60 | From AED 150 per person | AED 9,000 | AED 450 | AED 9,450 |
12-person corporate dinner package Whole-event AED 4,500. Not multiplied by 12. | 12 | AED 4,500 for 10–15 guests | AED 4,500 | AED 225 | AED 4,725 |
These totals use published starting prices. Per-person figures use the guest count in that row. A whole-event package is not multiplied by headcount. Unusual venue costs are extra. The written quote is the offer.
THE OPERATION
What the catering team runs on a company day
myCHEF runs the food and hospitality operation: menus, food preparation or supply, chefs, catering service staff, beverages, food-service equipment, setup, service and clearance. Corporate catering food is planned for the room you actually have, not for a restaurant floor plan.
Corporate catering can cover office meals, meetings, conferences, launches, exhibitions and company dinners. The proposal identifies the food, staff and equipment included; venue hire, staging and audiovisual services are arranged separately unless expressly agreed.
Halal sourcing is the default, with vegetarian, vegan and gluten-free options discussed during menu planning. Allergies require a separate assessment of preparation and cross-contact risk. Any alcohol service depends on venue permissions and written agreement.
LUNCH AND BOARDROOM
Company lunch, boardroom catering and business meetings
Compare the service formats below and explore the option that best suits your meeting, workplace or company event.
Company lunch catering in Dubai for a repeating team is office catering. Boardroom catering for a client lunch is business lunch catering. Recurring corporate catering is a weekly or monthly rhythm on the office or staff-meals pages. A VIP table is a plated dinner or the corporate dinner package for 10 to 15 guests.
A Diwali gathering or other seasonal company meal is quoted as an event. Price per head moves with format more than with the calendar. Tell us the day and we will route it.
MIXED ROOMS
Corporate catering, halal, and mixed rooms
Corporate catering that is halal-first still has to work for a mixed room: colleagues who eat meat, guests who do not, and named allergens. Labels go on the tray. Separation is planned when you name the guest and the allergen.
You do not need a full dietary list to start a proposal. Headcount and format first. Dietary notes can follow before the kitchen deadline in the booking.
THE RANGE
Pick the page that matches the day
Recurring lunches, one-off parties, conferences and crew meals run on different operations. Use the page for the day you are planning.
Business lunch
Board meetings and client lunches. Plated or buffet, sized to the room and the agenda.
Business lunch catering in DubaiCorporate events
One-off parties, launches, award nights and networking. Quoted per event, not per week.
Corporate event catering in DubaiConference catering
Delegate catering, coffee breaks and multi-day programmes.
Conference catering in Dubai- Office catering
- Business lunch catering
- Conference catering
- Corporate event catering
- Corporate dinner package
- Product launch catering
- Gala dinner catering
- Exhibition catering
- Staff meals
- Production catering
- Brand activation catering
- Corporate catering account
- Corporate catering checklist
- Corporate event catering ideas
- Full service versus drop-off
QUOTING
How a corporate quote is built
Share the date, office or venue, guest count and type of occasion. Dietary requirements and an indicative spending range help us prepare a relevant first proposal.
We assess the format against the venue, including service lifts, cooking permissions and available power, before confirming the equipment and menu.
What comes back is itemised. Food, staffing, equipment, delivery and 5% VAT appear as their own lines, so finance can approve a number they can compare.
What we need for a quote
You do not need a full dietary list to start. Name the day, the room and how many people. Dietary notes can follow.
- Occasion
- Date or recurring days
- Area or building
- Guest count
- Drop-off, setup, or staffed service
- Meals and breaks
- Budget position, if you have one
We do not photograph, name clients or publish venue details unless you have agreed that in writing. An LPO or consolidated invoice does not by itself create credit terms.
HOW IT STARTS
Four steps. Finance sees the lines.
01→
Send the date, venue or office, headcount and what kind of occasion it is.
02→
We scope the format against the room: access, power, open-flame rules and service flow.
03→
You get an itemised quote: food, staffing, equipment, delivery and 5% VAT as separate lines.
04
On the day the team runs setup, service and clear-down. You stay with your guests or the agenda.
HOW THIS LOOKS IN PRACTICE
Ideas for your next company event
These sample formats show how food and service can fit a company agenda. Explore more planning ideas through our case studies page.
How a product launch is usually run
Standing reception · Showroom or office floor
Passed canapés that can pause for the reveal. Live cooking only if the room allows it.
Canapés and small plates that guests can enjoy while they meet around the product.
Product launch cateringHow a seated company dinner is usually run
Hospitality tailored to your guests · Office dining room or hired venue kitchen
Courses timed to speeches. Staff sized to the table. Dietary plates labelled.
The room stays on the agenda. We do not publish client names or venue details unless you agree in writing.
Corporate dinner packageWHY MYCHEF
Explore our service approach
How culinary partners are selected
Identity, right-to-work, skill and references are checked before anyone cooks for a client. No chef is guaranteed by name; we match the brief.
How myCHEF quality standards workWhat halal-first means here
Halal ingredients are sourced by default for myCHEF corporate menus in Dubai. Specific certification needs belong in the brief.
Halal cateringInvoicing
Food, staffing, equipment, delivery and 5% VAT are shown separately for straightforward financial review.
Corporate catering prices in DubaiWritten proposals
Date, venue, headcount, format and dietary requirements shape the first proposal. The written booking is the contract.
How a corporate quote is builtBEFORE YOU BOOK
What should I know before booking corporate catering in Dubai?
Drop-off food starts from AED 90 per person. A buffet starts from AED 120. Live stations and canapés start from AED 150. Chef-led plated dining is typically AED 700–950 per person. Headcount, menu, staffing, venue and 5% VAT move the total. Every proposal is itemised. See the catering prices guide.
Volume drop-off starts from 10 guests with a minimum order of AED 900. A full buffet starts from 20 guests. A chef cooking on site has no minimum headcount. A board dinner for six is a normal booking.
Yes, but they are different operations. Recurring workplace catering is office catering. One-off parties, launches and award nights are corporate event catering.
Yes. Regular clients can arrange a written catering agreement covering the service, billing and any applicable fees or credits. Explore corporate catering contracts.
For a client meeting or boardroom meal, explore business lunch catering. A repeating team lunch is office catering. A party or launch is corporate event catering.
Menus, food preparation or supply, chefs, service staff, beverages, food-service equipment, setup, service and clearance. Not AV, staging, entertainment or venue hire. Halal ingredients are the default.
Small corporate catering still uses the same starting prices. Below ten guests, drop-off hits the AED 900 minimum order. A chef cooking on site has no headcount minimum. Recurring weeks are billed on actual service days.
Yes. We issue itemised, TRN-ready VAT invoices. Consolidated billing is available when you book more than one service in a period.
Halal ingredients are sourced by default. Vegetarian, vegan and gluten-free options are planned into the menu rather than added at the end. For allergies, tell us which guest and which allergen so labelling and separation can be planned.
A few days is usually enough for regular office catering. For larger company events, two to four weeks is comfortable, and earlier between November and March.
DIFC, Business Bay, Downtown, Dubai Media City, Dubai Marina, JLT and the wider business districts. Access, parking and building rules affect delivery timing, so mention the venue early.
TELL US THE DAY
Date, venue and headcount is enough to start
Drop-off starts from AED 90 per person. Date, venue and headcount is enough to start. Dietary notes can follow.
01 · Planning with myCHEF
Choose the service around the working day
Start with the purpose of the booking. Office catering suits regular team meals with an agreed delivery window. A business lunch needs food that is easy to serve between discussions, while a company reception may need passed canapés and a team circulating through the room. These are different services, even when the guest count is the same.
For a meeting, share the agenda and the length of the lunch break. For a conference, include registration, coffee breaks and the number of guests arriving at each service point. For an evening event, tell us when speeches, presentations and networking will happen. We can then discuss a menu and staffing plan that fits the programme.
Your proposal should be usable by both the organiser and the approver. Confirm the menu, quantities, service hours, delivery access, equipment, collection and VAT before comparing totals. Send any purchase-order or supplier-document requirements with the brief so they can be reviewed before you commit.
02 · Planning with myCHEF
Compare the complete proposal
Read the price together with the menu and service scope. Two proposals can have different totals because one includes equipment, staffing or a longer service period that the other does not. Compare them against the same guest count and requirements before deciding which is the better fit.
Check the minimum order, included hours, delivery or transport arrangements and how applicable VAT is shown. If the menu uses a starting price, ask which choices could change it. Premium ingredients, additional stations, extended service and extra hospitality support may need separate pricing.
The written proposal should also explain the payment schedule and the terms for changes or cancellation. Use the terms attached to your booking, as a private occasion and a corporate contract may have different arrangements. A clear comparison gives you confidence in the decision and helps avoid assumptions about what a headline price includes.
03 · Planning with myCHEF
Build the service schedule around your guests
Work backwards from the time guests should begin eating. The team may need access earlier for unloading, setup and preparation, particularly when equipment or several service areas are involved. Share the programme before the menu is finalised so the catering plan can support it.
Identify moments when service should pause, such as a speech, presentation or ceremony. For an office event, confirm the length of each break and whether everyone will arrive at once. For a private celebration, allow for the welcome period and any cake or toast that needs its own place in the sequence.
Agree a contact for changes on the day. Small timing adjustments may be manageable, while a substantial extension can affect staffing and the booked hours. Clear communication helps the team respond sensibly and keeps the food connected to the occasion rather than running on a separate timetable.
Your occasion, thoughtfully planned
Tell us what you have in mind.
Share your date, venue, guest count and menu preferences. We’ll discuss the service your occasion needs and confirm the details in a written proposal.
Start your catering enquiry
Plan the details
Helpful guides for your next booking
How do you plan catering for an office celebration without disrupting the workday?
A service-window decision table and checklist for catering an office celebration — birthdays, promotions and farewell gatherings — around normal work.
Read the guide →Catering Numbers for a Hybrid Workshop
Turn workshop registrations into a practical catering count: on-site attendance, session changes, facilitators, dietary meals and a final sign-off.
Read the guide →How should facilities teams coordinate office lunch catering?
Use this facilities team office lunch catering checklist to assign owners, confirm dietary needs, plan access and agree service, handover and clearance.
Read the guide →Inside this section
Explore related services and practical guides to help plan the details.