Corporate Catering Contract Dubai
One written account for companies that book often. You keep a named contact, a monthly invoice if you want it, and the same starting prices as the office, lunch and event pages. Fees, credit and expiry are named in the agreement.
B2B CATERING
Corporate catering contract Dubai for regular bookings
A corporate catering contract in Dubai is a written account for companies that book office lunches, staff meals or events often. You get one contact, clearer billing and priority on the dates you already use. Monthly fees, spendable credit, tax, expiry and overages are set only in the agreement you sign. They are not published as a shop price here.
Each booking still uses the published starting prices on the office, lunch and event pages. The account does not invent a cheaper per-person rate. An LPO or a consolidated invoice does not by itself create credit terms.
Learn more about corporate catering, office catering, business lunches, or corporate events.
HOW AN ACCOUNT WORKS
Fees, credit and what still gets quoted
Spendable credit
If the agreement includes credit, each booking is deducted from that pool at the published package or per-person rate for that job. Unused credit, expiry and overages are named in the agreement.
Account fee
A fee, if any, is separate from food. Tax sits on its own line. Commitment length is not a three-month shop promise. It is whatever the signed agreement says.
Fees, credit, expiry and overages are named only in the written agreement. Nothing on this page is a published monthly fee.
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
Feeding the team
Staff meals that arrive on schedule
Dependable meal deliveries for a known workforce. Rotating mains, clearly labelled dietary options, billed on the meals we deliver. This page is food for your team, not waiter hire.
Meals
- Daily hot main, rice or bread, salad, fruit
- Shift meals that hold temperature
- Vegetarian line as a first-class tray
- Canteen rhythm, not plated courses
What goes on the table
Corporate catering food that survives a mixed room
Halal ingredients are the default. Vegetarian, vegan and gluten-free dishes are planned when named. Labels go on the tray. We do not promise an allergen-free kitchen.
Hot
- Grilled chicken or fish
- Slow lamb or a lentil stew
- Herb rice, bread, vegetables
- Live pasta or grill station where allowed
- Shawarma station where the building allows it
Cold and make-ahead
- Fattoush, slaw, mixed salad
- Mezze that holds without a kitchen
- Cut fruit
- Exhibition bites that do not need a stove on the stand
Dietary marks
- Halal by default
- Vegetarian line
- Vegan line when named
- Gluten-free when named
- Named allergen, named guest
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
A Dubai office is not a ballroom. We bring what the format needs and check power, flame and lift size before the menu is locked. Unusual hire is a separate line.
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
Itemised invoices, not a blended headline
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
WHY A RETAINER
Built for Procurement and Operations
A written account, not a shop price
Regular bookings sit on one agreement. Fees, credit and expiry are named in writing. They are not a default shop rule.
Dates held in the agreement
Board lunches and peak weeks are booked against the account. Nothing on this page reserves a date by itself.
One VAT invoice
Food, staffing, delivery and 5% VAT as separate lines, on one invoice if you want it. An LPO does not create credit terms by itself.
One named contact
Someone who already knows the dietary policy and the usual rooms. You are not re-briefing from a blank email each week.
B2B partnership approach: We also work with yacht operators, villa rental agencies, event planners, and concierge services as backend chef suppliers. See Partner With Us for channel partnerships.
Corporate Catering Contract Dubai: the questions we get before a booking
A written account for companies that book often. If credit is included, bookings deduct from it at the rate for that job. Rollover, expiry and overages are named in the agreement. This page is catering for a company, not a household chef plan.
If the agreement includes credit, bookings deduct from it at the advertised rate for that job. Rollover, expiry and overages are named in writing. They are not a default shop rule.
Commitment length is set in the written agreement. Nothing on this page creates a three-month term by itself.
Yes. Enterprise retainers include multi-location coordination across Dubai, subject to chef availability and logistics.
Boardroom lunches, client dinners, team celebrations, working breakfasts, product launches, and corporate events. The credit applies to chef fees, ingredients, and agreed staffing.
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Corporate Event CateringSet Up Your Corporate Retainer
Tell us about your monthly catering rhythm and we will design a retainer plan that saves time, controls spend, and delivers consistent quality.