Turnkey Turkish-Arabic Restaurant in Abu Dhabi

Target market: residents and workers in the surrounding Abu Dhabi area seeking authentic Turkish-Arabic fusion cuisine at accessible price points.

The restaurant appeals to a broad customer base — families, office workers, and delivery customers — due to its diverse menu spanning kebabs, shawarma, burgers, pizza, and traditional Turkish items.

The business currently operates at breakeven, covering all operating costs. Monthly revenue ranges between AED 50,000 and AED 80,000.

Market trend: the UAE's food service sector continues to grow, with strong demand for Middle Eastern and Turkish cuisine in Abu Dhabi. The fusion concept positions the restaurant to capture demand from both traditional Arabic food lovers and those seeking Turkish street-food experiences.

Team: 4 experienced, professionally trained chefs. Two staff are on company visas; two are on their own visas. The owner provides accommodation, transportation, and two meals per day. Average monthly staff salary expense: ~AED 10,000.

Premises: 796 sq ft total area, including a freezer room, chiller room, and dedicated stock area. Most kitchen equipment imported directly from Turkey.

Key supplier relationships: established with trusted suppliers ensuring consistent access to high-quality ingredients at reliable rates.

Lease: monthly rent of AED 21,350. Ejari valid until 2027. Trade licence valid until June 2026.

Digital presence: active social media accounts, professional website, and online order booking systems in place.

Owner involvement: the owner currently manages the business but is unable to dedicate sufficient time to scale operations. The business is fully operational and can be handed over as a turnkey operation.

Quick wins:

• Expand delivery coverage to additional platforms and zones to increase order volume
• Launch a targeted social media marketing campaign to build local brand awareness
• Introduce lunch combo deals and corporate catering packages for nearby offices

Bigger plays:

• Extend operating hours to capture breakfast and late-night traffic (the menu already supports breakfast items like Simit and Gözleme)
• Add a dedicated catering division for events and weddings
• Explore a second location leveraging the established supplier relationships and trained team
• Introduce a loyalty programme to increase repeat customer frequency