Opening a restaurant in Dubai is not like opening one in London

The differences will catch you out if you're not prepared.

Seasonality here operates on a different scale. In London, summer might dip 20% before Christmas recovers it. In Dubai, November can be your busiest month and August your quietest, with enormous swings between the two. Your first year is the hardest because you don't yet know your rhythm. Build conservative forecasts and prepare contingencies for peaks and troughs you cannot predict.

Restaurant profit margin discipline becomes essential. High-volume months need to carry the quieter ones. Loose P&L management that might survive in a steadier market will hurt you here.

Labour works differently, too. Salaried full-time staff means careful holiday planning and extended seasonal leave options. If you're relocating team members, over-communicate about everything: tips, living costs, and local expectations. Better to be upfront than deal with surprises.

Regulations, visas and licensing are all very different from those in the UK and US markets. Strong local expertise, whether through a hospitality consultant or trusted local partners, will save you time and significant cost.

The opportunities in this market are real, but they reward operators who do the groundwork before they sign a lease.