GGB Locations
Where GGB works.
Dubai-based. Operating across the UAE and wider GCC, India and Singapore. Founder-led throughout. Each market is different — the playbook adapts to the licensing, the rents and the customer.
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Dubai
UAEDubai has one of the most competitive F&B markets in the world — high rents, aggressive delivery commissions and a customer with endless choice.
Restaurant consulting in Dubai- Licensing path
- A DET trade licence (the Dubai Department of Economy and Tourism, formerly DED), a Dubai Municipality food permit and Dubai Civil Defence approval, with food-safety/HACCP requirements on the kitchen — sequenced so approvals do not push the opening while the rent clock runs.
- Mainland vs free zone
- Where you licence shapes who you can serve and how the entity is structured — a decision made against your concept, not taken by default.
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Abu Dhabi
UAEAbu Dhabi rewards operators who get the fundamentals right — the right location, clean licensing and a concept matched to the market.
Restaurant consulting in Abu Dhabi- Licensing path
- Abu Dhabi licenses through its own Abu Dhabi Department of Economic Development (ADDED), with Abu Dhabi Agriculture & Food Safety Authority (ADAFSA) food control. The approvals path and timeline differ from Dubai, so the launch plan is built for Abu Dhabi.
- Site & catchment
- Demand is concentrated differently — corporate, government and community catchments behave unlike Dubai’s tourist-and-mall density. Site selection carries more weight.
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Sharjah
UAESharjah's value-conscious, family-driven market is unforgiving on price and food cost.
Restaurant consulting in Sharjah- Licensing path
- A Sharjah Economic Development Department (SEDD) licence and Sharjah Municipality food-control approval set the path, with the usual food-safety requirements. Getting the file right first time keeps the timeline tight.
- A dry emirate
- Sharjah is a dry emirate — the concept and the margin model are built without an alcohol line, which changes the maths the operator works to.
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Singapore
SingaporeSingapore pairs some of the world's highest rents and labour costs with a discerning, well-travelled diner.
Restaurant consulting in Singapore- Licensing path
- A Singapore Food Agency (SFA) licence is central, with URA zoning and — where the concept needs it — halal certification to plan for. These are built into the feasibility, not after it.
- Manpower is the constraint
- Foreign-worker quotas and levies (MOM) make labour planning a design decision, not an afterthought. The operating model is built around the manpower it can actually run on.
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Oman
OmanOman's F&B market is steadier and more relationship-driven than the UAE — growing with tourism and a young population, but thinner and more price-sensitive than Dubai.
Restaurant consulting in Oman- Licensing path
- Typically a Ministry of Commerce licence and Muscat Municipality approvals, with civil-defence and food-safety sign-off shaping the kitchen and the timeline. The sequence differs from the UAE’s.
- Omanisation
- Local-hiring requirements put Omanisation on the labour line — workforce planning has to account for it from the start, built into the operating model rather than bolted on.
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India
IndiaIndia is a vast, fast-growing and intensely competitive F&B market — high volume, thin margins, and delivery-aggregator economics that can make or break a brand.
Restaurant consulting in India- Licensing path
- An FSSAI licence is central, with GST registration, a municipal health licence, fire NOC and — for alcohol — state excise. Much of it varies by state, so the compliance map is part of the feasibility, not a formality.
- Delivery economics
- Aggregator commission and packaging are heavier here than almost anywhere; a brand that scales prices the channel deliberately and engineers the menu for delivery.