Business lunch catering
Board meetings and client lunches. Plated or buffet, sized to the room and the agenda.
Business lunch cateringmyCHEF · Thoughtful food, considered service
Office Catering Dubai
Office catering in Dubai for daily or weekly team lunches, meeting refreshments and breakfast at work. Choose individual meals, shared platters or a staffed buffet, with menus and delivery windows agreed around your office. Drop-off starts from AED 90 per person for 10 guests, before 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
- Business lunch catering
- Drop-off catering
- Staff meals
- Breakfast catering
- Corporate catering services
- Explore our conference catering packages
- Discuss regular office catering
- Small party catering in Dubai
Plan recurring breakfast and lunch service for your team, with menus, headcounts and delivery windows agreed in advance. Dedicated options are also available for client meetings and one-off company events.
CHOOSING A SERVICE
Office catering Dubai for a known team
Office catering Dubai is the repeating week: the same people, the same days, food that lands before the room fills. Consistency, menu variety and a delivery window you can trust matter more than theatre.
Most offices already know the headcount. A daily office lunch in Dubai then runs on a weekly rhythm. Team lunch catering in Dubai for a department of ten is still that job: labelled meals, a rotating menu, one monthly invoice if you want it.
If the day is a one-off party, a client lunch or workforce meals at canteen volume, we will point you to the matching page after we hear the brief.
A one-off company event?
Parties, launches, galas and networking receptions. Quoted per event, not per week.
Corporate event cateringA boardroom or client lunch?
Plated or buffet, sized to the room and the agenda.
Business lunch cateringLooking for food delivery?
Meals and platters laid out. Your team helps itself. Facilities clears the trays.
Drop-off cateringBreakfast before the floor fills?
The same working format as lunch, timed to land before the room is occupied.
Breakfast cateringClient 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
Office Catering Dubai, from drop-off lunches to a chef in the room
Office catering in Dubai starts at AED 90 per person for a delivered working lunch, laid out, with no extras folded into the per-head figure. An office event buffet starts at AED 120. A premium spread with a BBQ or live station starts at AED 150. A chef who cooks and serves on site is AED 700–950 per person. Add 5% VAT.
The AED 700–950 band is a board dinner or a client evening, not feeding the floor on a Tuesday. Two things move the number inside each band: how big the room is, and how much labour the format needs. Every quote is itemised: food, staffing, equipment, delivery and VAT as separate lines, so finance can see what is being approved.
| Format | What it is | Staff | From |
|---|---|---|---|
| Working lunch or breakfast | Delivered, laid out, you clear | None | From AED 90 per person |
| Office event buffet | Setup, replenishing and clearance | 1–2 service staff | From AED 120 per person |
| Premium buffet, BBQ or live station | Staffed on site | On site | From AED 150 per person |
| Chef cooking in the office | Cooked and served in front of you | Chef plus service team | AED 700–950 per person |
- Delivered formats start at 10 guests. A buffet starts 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, which is shown as its own line.
- Recurring work is priced against the weekly or monthly schedule instead.
Office breakfast, lunch and meeting packages
Drop-off food starts from AED 90 per person, minimum 10 guests and AED 900. A staffed buffet starts from AED 120 and 20 guests. Recurring weeks are billed on the actual service days. No automatic volume discount.
| Package | Best for | What you get | What's included | Minimum | Price |
|---|---|---|---|---|---|
| Office breakfast drop-off | weekday breakfast | One breakfast set per person. 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. |
| 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. |
| Recurring weekly office lunch | repeating workplace lunch | Same headcount each service day. Actual service days are billed. No automatic volume discount. 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. |
| Office meeting buffet | town hall | Buffet line sized to the room. Minimum 20 guests. 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. |
| Office live station | office celebration | Staffed cooking in the room. Building flame and power rules apply. 2–4 staff to pass, replenish and clear. | Food, staff, setup and clearance | 15 guests | From AED 150 per person 5% VAT is shown as its own line. |
Office breakfast drop-off
Egg and labneh wraps · Seasonal fruit · Granola pots · Arabic coffee and tea
Not included: Service staff in the room.
Weekday office lunch drop-off
Grain bowl or sandwich rotation · Salad · Cut fruit · Still water
Not included: Service staff in the room.
Recurring weekly office lunch
Two-week rotating mains · Salad · Fruit · Water
Not included: Service staff in the room.
Office meeting buffet
Two hot mains · Rice or bread · Salad · Dessert bites
Not included: Open flame where the building forbids it.
Office live station
One live station · Salad · Soft drinks
Not included: A seated dinner.
Office catering packages, worked totals
Daily office lunch in Dubai is usually drop-off. Weekly office catering is the same food on named days. Catering for an office meeting that needs a line in the room is the staffed buffet.
| Example | Guests | Headline | Package subtotal | VAT 5% | Indicative total |
|---|---|---|---|---|---|
12-person breakfast drop-off Laid out before the floor fills. | 12 | From AED 90 per person | AED 1,080 | AED 54 | AED 1,134 |
12-person weekday lunch Corporate lunch delivery. You clear trays. | 12 | From AED 90 per person | AED 1,080 | AED 54 | AED 1,134 |
15 people, four days Actual service days. No automatic volume discount. | 15 × 4 days | From AED 90 per person | AED 5,400 | AED 270 | AED 5,670 |
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.
Sample lunch cycle
A repeating week rotates so the same grain bowl does not appear twice in two weeks. This is a sample, not a locked menu.
| Day | Lunch |
|---|---|
| Sunday | Grilled chicken, rice, mixed salad, yoghurt |
| Monday | Fish or paneer, grains, slaw, fruit |
| Tuesday | Slow lamb or lentil stew, bread, greens |
| Wednesday | Asian-style bowls with a vegetarian line |
| Thursday | Wraps, fattoush, cut fruit |
What this corporate service includes
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
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
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
THE FORMAT
Delivery, staffed service, or a chef in the room
This is the choice that sets the budget. Decide it before you shortlist anyone.
Drop-off is the AED 90 tier: corporate lunch delivery in Dubai to the floor. Office food delivery of that kind arrives hot or chilled as the dish needs, in sealed single portions or on shared platters, with serving tongs, napkins and labels. We lay it out. Your team helps itself. Facilities clears the trays. That covers most weekday office lunches.
Staffed service: the team arrives ahead of the meal, builds the line with chafing dishes and linen, keeps hot food hot and cold food cold, serves or replenishes, then clears and wipes down so the room is usable for the next meeting. That is where the AED 120 and AED 150 tiers sit.
Chef-led plated dining at AED 700–950 per person is designed for a served board dinner or client occasion. Your proposal should clearly distinguish it from a delivered menu or buffet service.
The operational split is in Full service vs drop off catering.
THE REPEATING WEEK
A clear arrangement for recurring office meals
Most offices that call us are not planning an event. They want the same team fed on the same days without anybody in HR chasing a caterer every Monday. Weekly office catering in Dubai means fixed delivery windows, a menu that rotates so nobody sees the same grain bowl twice in two weeks, one contact, and one monthly invoice instead of forty receipts.
The food rate stays the AED 90 working-lunch tier. Office lunch catering in Dubai on a recurring programme is quoted against your real schedule and headcount. We do not sell office catering packages in Dubai as prepaid memberships, and there is no published discount table for volume. If a fixed monthly rate matters to finance, say so at the brief and the proposal is built that way.
IF THE BRIEF IS SLIGHTLY DIFFERENT
If the brief is slightly different
Breakfast, drop-off mechanics, a client lunch and workforce canteen meals have their own pages. Use those when that is the actual job.
Drop-off catering
Food delivered ready to serve. No staff in the room. The weekday default for most floors.
Drop-off cateringBreakfast catering
The same working format as lunch, timed to land before the room fills.
Breakfast cateringQUOTING
How an office quote is built
Share the service days, office address, headcount and whether you need delivery or on-site staff. Dietary requirements and an indicative spending range help us prepare a suitable proposal.
Access, parking and lift timing change when food can arrive at temperature. Mention the building early. Headcounts move on the morning; we will tell you the last point at which the kitchen can still change the order.
What comes back is itemised. Food, staff, delivery, equipment and 5% VAT sit on separate lines rather than being folded into a per-head figure that is impossible to compare.
Planning a larger programme? Corporate catering checklist.
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 headcount, the days or the date, and whether you want it delivered or staffed.
02→
We confirm whether a kitchen slot is free for those days.
03→
An itemised proposal follows: menu, format, per-head rate, staff, delivery, equipment and VAT as separate lines.
04
Confirm numbers. We deliver, set up and clear to the timetable you approved. Headcount changes after the kitchen deadline are quoted again.
HOW THIS LOOKS IN PRACTICE
Three common office meals
Guest counts and rates below are the published format rules, not named client stories. We do not publish office logos without written permission.
Daily floor lunch
Drop-off · from AED 90 per person
Hot mains, salads and sides delivered and laid out. Your team eats. Facilities clears. This is the AED 90 working-lunch tier most weekday programmes run on.
A team of ten to fifteen
Drop-off · AED 900 minimum order
Ten guests is where the delivered format starts. Up to about fifteen we run it as drop-off rather than a staffed buffet, because putting two people behind a line for a dozen guests costs more than the food. Below ten, a chef cooking on site has no minimum headcount.
A staffed line when the room needs it
Buffet from 20 guests · from AED 120 per person
Above roughly twenty-five people a staffed line starts to earn its cost. Past sixty you want it, because a queue that moves badly ruins a lunch break faster than average food does.
WHY 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 office menus in Dubai. Vegetarian, vegan and gluten-free options are planned into the menu rather than added at the end. Specific certification needs belong in the brief.
Halal cateringInvoicing
Food, staffing, equipment, delivery and 5% VAT are shown separately so finance can approve a real number, not a blended headline. TRN-ready VAT invoices, weekly or monthly.
Office catering pricesWritten proposals
Days, office, headcount, format and dietary requirements shape the first proposal. The written booking is the contract.
How an office quote is builtBEFORE YOU BOOK
What should I know before booking office catering in Dubai?
A delivered working lunch or breakfast starts at AED 90 per person. A standard office event buffet starts at AED 120. A premium buffet, BBQ or canapé spread starts at AED 150. A chef cooking and serving on site is AED 700–950 per person. Add 5% VAT. See the catering prices guide.
Delivered formats start at 10 guests. A buffet starts at 20. The minimum order value is AED 900, which is 10 heads at the AED 90 tier. A chef cooking on site has no minimum headcount.
Delivery means the food arrives ready, laid out on your counter or boardroom table, and you clear it away. Staffed means our team sets the line, keeps hot food hot and cold food cold, serves, then clears. Delivery starts at AED 90 per person. Staffed service costs more because you are paying for the people and the equipment as well as the food. The operational split is in full service vs drop-off.
Yes. A recurring arrangement with fixed delivery windows, a rotating menu and one monthly invoice. The per-head food rate is the AED 90 working-lunch tier. We do not publish a subscription price, so the programme is quoted on your schedule and headcount.
Yes. Office life changes week to week. Scale numbers up or down with notice, pause around holidays, then resume the same arrangement. The last point at which the kitchen can still change an order is stated in the proposal.
We do not publish a fixed minimum notice. Send the date and headcount and we tell you the same working day whether a chef and kitchen are free. We typically reply within 15 minutes during business hours. An itemised proposal follows within one business day. A few days is usually enough for regular office catering.
Halal ingredients are sourced by default. Vegetarian, vegan, gluten-free, dairy-free and other dietary requirements are discussed during menu planning. For allergies, name the guest and allergen so preparation, labelling and cross-contact risks can be assessed. We cannot guarantee an allergen-free environment. Agree the requirements for your recurring menu and tell us whenever they change.
TELL US THE WEEK
Days, office and headcount is enough to start
Drop-off starts from AED 90 per person. Days, office and headcount is enough to start. Dietary notes can follow.
01 · Planning with myCHEF
Build the lunch plan around attendance and the pantry
A useful office lunch plan starts with the people who will actually be in the building. Share the expected attendance for each service day, whether colleagues eat together or in shifts, and when final numbers can be confirmed. This helps avoid ordering the same quantity for a quiet Friday and a full team day.
Choose the presentation around your facilities. Individual meals are straightforward for staggered breaks; sharing platters need serving space and utensils; a staffed buffet needs room for equipment and a clear route for guests. Tell us about refrigeration, reheating facilities, loading access and the person receiving the delivery.
For weekly office catering, agree a rotating menu and a way to collect feedback on portions, favourite dishes and dietary alternatives. A client-facing meal may be better planned as business lunch catering. Larger celebrations belong in the company-event brief, where service staff, equipment and clearance can be specified separately.
02 · Planning with myCHEF
Make the delivery handover clear
For food-only delivery, nominate someone who will receive the order and confirm the handover details. Share the exact address, access instructions and requested delivery window. If the location is inside a larger building, include the floor, reception process and any restrictions on deliveries.
Know what happens next. Your team may need to arrange the food, provide serving items, replenish the table and handle clear-down. Ask which packaging, labels and serving guidance are included, and check whether any equipment is supplied or needs to be arranged separately.
The menu should suit the interval between delivery and eating. Tell the team if food will be served later or in several stages so the request can be assessed appropriately. Follow the dish-specific instructions provided at handover and ask for clarification where needed. A clear delivery arrangement gives you convenience without leaving important responsibilities undefined.
03 · Planning with myCHEF
Build a repeatable service specification
An ongoing food-service arrangement needs a more detailed brief than a one-off event. Define the number of meals, service days, delivery or preparation location and the people responsible for receiving and approving the food. If volumes vary, explain how changes will be communicated and confirmed.
Menu cycles, portions, dietary requirements and reporting should be discussed with the proposed provider. The relevant organisation may have its own approval process and documentation requirements, which need to be understood before a service is agreed. Avoid assuming that an event menu automatically suits a recurring institutional setting.
A useful proposal sets out the responsibilities on both sides, including facilities, equipment, service windows and review points. Any specialist requirements should be assessed explicitly. The result should be a workable specification that the organisation and culinary partner can evaluate together before moving into delivery.
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