Corporate catering • United Arab Emirates

Provisions of distinction.

Long-term catering contracts for factories, companies and labour camps — up to around 30,000 meals a day. We cook and deliver daily from our own kitchens, run your existing kitchen with our team on site, or build and equip a new kitchen where you have the space.

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Illustrative imagery

30,000+

Meals per day, daily ceiling

3 models

Our kitchens · your kitchen · new build

UAE

Operational focus

QHSE

Quality-led approach

About ZAD

“Great catering is invisible when it works — and unforgettable when it is done with care.”

Our track record

One record, four ways to read it

7 · 80,000,000

+80,000,000

meals delivered

Cumulative meals delivered since operations began.

And we remain committed to serving everyone.

Our people · Reported 10 October 2026

The team behind every service.

A company-wide workforce spanning culinary production, site operations, service and support. These are reported employees—not staff reserved for a new contract.

158
Reported staff
168
Approved positions
10
Vacant positions

Daily ceiling: around 30,000 meals and more

Our daily ceiling is around 30,000 meals and more, delivered three ways: cooked in our own kitchens and delivered daily, prepared in your company kitchen by a team we build on site, or in a new kitchen we build and equip where space is available. The volume, start date and team for each site are agreed in the contract.

A clear path to expansion

The approved structure has 10 vacancies: 5 cooks, 4 servers and 1 hygiene officer. Filling them would bring staffing to 168. These positions are not an immediately deployable reserve; any further expansion and start date require an agreed mobilisation plan.

Source: owner-supplied manpower summary · 10 October 2026. A workforce snapshot, not a deployment guarantee.

Discuss your volume and start date

Explore ZAD

Four disciplines. One accountable partner.

From daily workforce meals to executive hospitality, each program is shaped around the people, environment, and operating rhythm it serves.

01

Enterprise Dining

Consistent daily meal programs engineered around shifts, headcount, and site realities.

02

Executive Hospitality

Refined food and discreet service for the moments that represent your organisation.

03

Operations

Planning, sourcing, staffing, and mobilisation aligned into one operational plan.

04

Quality & Safety

Hygiene, traceability, and review built into every step of the service.

Three ways to operate

Our kitchens, your kitchen, or a new kitchen on your site

We plan each contract around your site, headcount and shifts, then agree the model that fits best.

01

Daily delivery from our kitchens

Meals are prepared in our own kitchens and delivered daily on agreed times and routes.

02

We run your kitchen

We use your existing kitchen and build a ZAD team on site to cook and serve.

03

We build and equip a kitchen

If there is space on your site, we can build the kitchen, bring the equipment and staff it.

The final choice is made after a study of your needs, site conditions and planning, so the model matches your requirements.

Explore our kitchens & sites map

We serve all UAE cities

  • Al Ain
  • Abu Dhabi
  • Dubai
  • Sharjah
  • Ras Al Khaimah — Al Marjan Island
  • Musaffah / ICAD / KIZAD
  • Al Dhafra region
  • Ruwais
  • Jebel Ali / Dubai Industrial City
  • Ras Al Khaimah
  • Ajman
  • Umm Al Quwain
  • Fujairah
  • Khor Fakkan / Kalba
  • Hatta

The ZAD method

Designed before it is delivered.

Reliable catering starts long before service. We align the menu, site conditions, logistics, and service standards around one operational plan.

  1. 01

    Understand

    Map headcount, shift patterns, dietary needs, site realities, and business priorities.

  2. 02

    Engineer

    Build the menu cycle, sourcing plan, staffing model, controls, and service workflow.

  3. 03

    Mobilise

    Prepare people, supply, equipment, and communication for a disciplined launch.

  4. 04

    Improve

    Review performance, listen to diners, and refine the program over time.

Illustrative grilled fish meal with asparagus, grains and serving utensilsIllustrative brand imagery

Quality & food safety

Confidence is built into the process.

Our quality direction is grounded in clear responsibilities, disciplined hygiene, staff involvement, and consistent operational control.

  • Food-safety discipline
  • Responsible sourcing
  • Trained service teams
  • Continuous review

Current certification details will be published after document verification.

Quality & Safety

Plan your next contract

Bring us the operational challenge.

Tell us about your workforce, locations, service model, and timeline. We will shape the right questions before shaping the proposal.

Prepare a proposal brief