Launch
Open a restaurant or cloud kitchen
Concept, feasibility, licensing, kitchen flow and a launch that opens on time, on budget and built to make money.
28+ years · 45+ restaurants launched · 300+ projects · Dubai-based
Most of the money is lost before you open.
- The wrong site or concept — chosen on instinct, not on a feasibility model.
- An over-built kitchen and fit-out that drains capital you needed for the first six months.
- Licensing and municipality delays that push the opening — and the rent clock is already running.
- No projected P&L, so nobody knows the break-even covers or the food-cost target on day one.
The GGB approach
A launch built to make money, not just to open.
GGB runs the launch the way an operator with a real P&L would — feasibility first, then a disciplined path to opening on time and on budget.
- 01
Feasibility & concept
Market, location and unit economics modelled before a dirham is committed. If the numbers do not work, you hear it first.
- 02
Licence & fit-out pathway
A sequenced route through DED / municipality approvals and a kitchen designed for flow and cost — not for show.
- 03
Menu & cost engineering
A menu built around food-cost targets and margin, with recipes and portions standardised before opening.
- 04
Pre-opening playbook
SOPs, hiring, training and a projected P&L, so the doors open with controls in place — not improvised in week one.
What this engagement covers
- Concept, positioning and feasibility study
- Licensing & Dubai Municipality / DED pathway
- Commercial kitchen layout & equipment planning
- Menu engineering & food-cost targets
- Pre-opening playbook & SOPs
- Projected P&L & business plan
Free tool
Cloud Kitchen ROI Calculator
Model a cloud kitchen in two minutes — orders, average order value, food cost, aggregator commission and fixed costs — and see the estimated monthly net and payback.
Confidential · indicative.
More free tools
Results, measured
We don't trade on logos. We show you the numbers.
Premium engagements are confidential — that discretion is part of what you're buying. What we show openly is exactly how a GGB result is measured; the named, classified outcomes we walk you through in conversation.
Food cost %
Theoretical vs actual, by item and by outlet — usually the fastest margin to recover.
Labour vs sales
Productivity per shift measured against revenue, not a blanket headcount cut.
Delivery economics
Channel mix and menu pricing rebuilt around real aggregator commission.
Payback
Every intervention measured against the capital and the time it takes to return.
Questions
- How early should I bring you in?
- Before the lease, ideally. The site and concept decisions made first are the ones that decide the economics for years.
- Do you only work in Dubai?
- No — across the UAE and wider GCC, plus Singapore, Oman and India.
- Can you work with my own architect and contractor?
- Yes. We set the kitchen and operational brief; your team builds to it. We protect the flow and the cost.
From the insights
Read before you decide.
HACCP Certification in Dubai: Requirements, Timeline and the Process
HACCP certification in Dubai — the requirements, the typical timeline and the step-by-step process for a documented restaurant food-safety system.
Read →Cloud Kitchen Setup in Dubai: Costs, Licensing and the Real Economics
Cloud kitchen setup in Dubai — the costs, the licensing route and the delivery-margin economics that decide whether a delivery-only kitchen pays.
Read →The Most Expensive Mistakes First-Time Restaurant Owners Make in Dubai
The most expensive mistakes first-time restaurant owners make in Dubai — from the wrong lease to no weekly P&L — and how to avoid each one.
Read →Building your team?
GGB runs a private network of F&B professionals — chefs, managers and operators — across the GCC, India and Singapore.
Founder-led
Talk to Dayaparan, not a call centre.
Every premium engagement is founder-fronted. Start with a conversation — on WhatsApp or a call.