How to open a coffee shop in Dubai: a practical checklist

Before you start

This guide is a general overview written by coffee trainers, not legal or financial advice. Licensing rules and fees change, so confirm current requirements with the relevant authority or a licensed business setup adviser before committing money.

1. Define the concept

Write down who the shop is for, what it serves and how it serves it. A specialty espresso bar with a short menu, a grab-and-go kiosk and a sit-down café with a kitchen are three different businesses with different rents, staffing and equipment.

• Customer: office workers, residents, students, tourists.
• Format: kiosk, takeaway bar, café with seating, café with kitchen.
• Menu: coffee only, coffee and pastry, or a full food menu.
• Coffee supply: buy roasted coffee, or roast your own.

2. Licence and approvals

A café needs a trade licence covering its activity. On the Dubai mainland these are issued by the Department of Economy and Tourism, while each free zone has its own authority. Mainland licences are normally tied to a registered tenancy contract for the premises.

Because a café handles food, the premises layout and food handling also need approval from Dubai Municipality’s food safety department, and food businesses are expected to have a trained person in charge of food safety and staff with basic food hygiene training.

3. Location and lease

Visit a shortlisted location at different times of day and count how many people pass and who they are. Check that the unit allows a food and beverage activity, that there is enough power and drainage for an espresso machine and dishwashing, and what the landlord permits for signage and seating.

4. Equipment

A basic espresso bar needs the following.

• Commercial espresso machine sized for your peak hour.
• An espresso grinder, plus a second grinder for filter or decaf.
• Water filtration matched to the machine maker’s specification.
• Refrigeration for milk and cold ingredients.
• Scales, tampers, milk jugs, knock box and cleaning supplies.
• A brew bar (kettle, drippers, scale) if you serve filter coffee.
• A blender and ice machine for cold drinks.
• An oven and display cabinet if you bake in-house.

5. Cost the menu

Menu costing means adding up the cost of everything in a drink or dish and comparing it with the selling price. Include the cup, lid, sleeve and any syrup, not only the coffee and milk.

For example, if the ingredients and packaging for a latte cost AED 4.50 and it sells for AED 18, the cost of goods is 25% of the price. Many cafés aim to keep drinks roughly in the 25 to 35% range, because rent, salaries and utilities still have to be paid from what is left. Treat these figures as an illustration and work out your own.

6. Buy roasted coffee or roast your own

Buying from a roaster is simpler at the start: no roaster to buy, less space and consistent supply. Roasting your own gives you control of flavour and margin once volumes justify it, but it adds equipment, ventilation and a new skill. Understanding roast levels helps you brief a supplier even if you never roast yourself.

7. Hire and train the team

Customers return for consistent drinks and friendly service. Set recipes for every drink, train everyone to the same standard and taste the espresso daily. Owners who have worked the bar themselves can spot a problem and coach staff directly.

Jex Institute trains owners and their teams at each station: the Speciality Barista Course for the espresso bar, Foundation of Coffee Roasting for the roaster and the Professional Pastry & Baking Course for the dessert counter.

Mistakes first-time owners make

• Signing a lease before confirming the unit can be approved for food and beverage.
• Buying a machine that is too small for the morning rush.
• Printing prices before costing the menu.
• Opening with a long menu that slows service.
• Skipping staff training in the final week before opening.